ClevelanDish

A Guide to Dining, Eating and Cooking in Cleveland, Ohio

Recipe Report: Julia Child’s Boeuf Bourguignon February 16, 2011

Filed under: Celebrity Chefs,Dinner,Food Ideas,Recipes and Preparations — jenniferferf @ 10:15 pm

Winter in Cleveland is cold.  Cold enough for desperate measures.

And on a very chilly winter Saturday recently I was driven to cook – specifically Julia Child’s Boeuf Bourguignon.  Simple, really.

Step 1:  Saute onions and carrots in butter (more butter than you would think is necessary, really).

Step 2:  Pat meat (top sirloin) dry with paper towels and saute with the veggies until the meat is browned.

Step 3:  Cover the beef and vegetables with beef stock and wine, add a little thyme and a bay leaf, and simmer it until it falls apart – at least two hours or so.

Serve over rice, or gnocchi, or boiled potatoes.  Just as Julia intended!

Knopf has kindly made a PDF of Julia’s recipe available on its website.

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Recipe Report: Ginger Fried Rice

Filed under: Celebrity Chefs,Dinner,Food Ideas,Fresh,Recipes and Preparations — jenniferferf @ 10:02 pm

i.e. my dinnerThe other day I felt inspired to try another recipe from Mark Bittman – Ginger Fried Rice.  Mark Bittman adapted the recipe from Jean Georges, and I found that it nicely balanced the savory, sweet elements of the dish.

The recipe was fairly simple, although it took me far longer than the  30 minutes it claimed to take – more like 1 hour and 30 minutes by the time I chopped the leeks and minced the garlic and ginger.  I recommend finding a sous chef or some sort of knife wizard to help you with the prep work.

I agree with Bittman that the killer ingredient is the fried minced garlic and ginger and I intend to use that in other dishes as well!  The other killer ingredient was the runny yolk in the sunny-side-up egg that mixed in with all the ingredients.  YUM!

See Mark Bittman’s video at nytimes.com.

Ginger Fried Rice Recipe (from http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=1)

Time: About 30 minutes

1/2 cup peanut oil
2 tbsp minced garlic
2 tbsp minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temp
4 large eggs
2 tsp sesame oil
4 tsp soy sauce

1.  In a large skillet, heat 1/4 cup oil over medium heat.  Add garlic and ginger and cook, stirring occasionally, until crisp and brown.  With a slotted spoon, transfer to paper towels and salt lightly.

2.  Reduce heat under skillet to medium-low and add 2 tbsp oil and leeks.  Cook about 10 minutes, stirring occasionally, until very tender but not browned.  Season lightly with salt.

3.  Raise heat to medium and add rice.  Cook, stirring well, until heated through.  Season to taste with salt.

4.  In a nonstick skillet, fry eggs in remaining roil, sunny-side-up, until edges are set but yolk is still runny.

5.  Divide rice among four dishes.  Top each with an egg and drizzle with 1/2 tsp sesame oil and 1 tsp soy sauce.  Sprinkle crisped garlic and ginger over everything and serve.

Yield: 4 servings.

 

Bar Cento gets rockin reviews and rockin ice creams August 1, 2008

Northern Ohio Live has rated one of my favorite late-night spots as the best in Cleveland! I’m excited about this, especially since Cleveland Magazine snubbed Bar Cento in their recent restaurant guide.

And, another sidenote that is completely blogworthy in and of itself…

Jeni's Dark Cocoa Gelato

Jeni's Dark Cocoa Gelato

On their dessert menu, Bar Cento has recently begin offering selections from my favorite ice cream place in the universe, Jeni’s Ice Creams!
A few weeks ago it was just a dessert special, but now it’s made its
way onto the regular dessert menu. They’ve been offering a variety of
flavors, including the Salty Caramel, the Black Coffee and the
Pistachio. Jeni makes creative gourmet ice cream, gelato and sorbet
from fresh, local ingredients. Trust me, it doesn’t get any better than
this. I wonder what it will take for Bar Cento to get my favorite
flavor combo, the Dark Cocoa Gelato and the Gravel Road? Jonathan Sawyer, are you reading this? :)

Since moving to Cleveland, I’ve really missed having a Jeni’s within
walking (and driving) distance from my house, and it’s practically
worth the drive to Columbus to eat Jeni’s. So I’m thrilled that one of
my favorite places in Cleveland has done the right thing by bringing
Jeni’s to Cleveland. Yum!

I love it.

 

Bombay Superstar: Indian Eats From Lakewood March 26, 2008

I love Indian food. I love going to Indian restaurants in Cleveland as much as possible. I get take-out from Cafe Tandoor in Cleveland Heights several times a month – the Paneer Makhani is my favorite – and my new favorite Indian restaurant is Udipi Cafe, at 6339 Olde York Road in Parma. Woah. Talk about amazing, inexpensive Indian food that’s more than worth the drive out there.

For a long time I have wanted to learn to make Indian food myself, and a Saturday road trip to Lakewood brought a serendipitous visit to a well-stocked Indian grocery store, called Indian Food Emporium, at 17796 Detroit Road in Lakewood. My friend and I giddily perused the many shelves of exotic spices, flours, rices and snacks and struck up a conversation with the very friendly and helpful Indian lady at the cash register whose name was Mona Lisa. According to the website, Indian Food Emporium is connected with India Garden in Lakewood, but it’s further down the street.

So, with my cupboard fully stocked with Indian spices, I was determined to make Mattar Paneer, that lovely mix of heavenly mild cheese and peas in an aromatic tomato sauce.

After perusing several Indian cooking websites, I found several websites that were enormously helpful, including Show Me The Curry, Quick Indian Cooking and (my favorite) Manjula’s Kitchen.

Both Show Me The Curry and Manjula’s Kitchen offered exactly what I needed: cheerful Indian women demonstrating their amazing feats of cookery and cheerfully sharing their knowledge in easy to understand, homemade videos. Armed with the ingredients and the knowledge, I undertook my first courageous forray into homemade Indian cuisine.

They were sold out of paneer at Whole Foods (?!?) but luckily Zagara’s had some middle eastern cheese that sounded similar to paneer, so I decided to give it a whirl.

Manjula’s recipe and methods couldn’t be easier:
Make some Basmati rice.
Slice and fry funky cheese cubes.
Puree tomatoes with ginger and garlic paste.
Saute spices for half a minute, then add pureed tomatoes.
Simmer for a while.
Add some frozen peas and cook those until they’re done.
Then add the cheese cubes in, and voila! Homemade Mattar Paneer!

The whole endeavor took less 45 minutes and the result was fabulous. The feature of this dish is, of course, the paneer cheese. Paneer is made simply from milk, and it is a dense cheese that holds its shape when cooked rather than melting. Yay for us!

Next time I am going to make Poori.

 

Movie Date: Bar Cento March 13, 2008

Bar Cento
1948 West 25th Street
Cleveland, OH 44113

A group movie date at the Cleveland International Film Festival Sunday night had us looking for the perfect pre-downtown spot for dinner, and Bar Cento‘s delivered yet again.

Bar Cento is quickly becoming one of the best spots in Ohio City for a nice dinner or to grab a bite before going out downtown, or to spend a leisurely many-coursed meal. Chef Jonathan Sawyer‘s myriad creations include unfailing homemade pizzas with fresh ingredients, like the margherita pizza that features fresh basil, tomato and mozzarella cheese. The pizzas are very affordable, priced at $8 to $12 per pie, which is nearly big enough to share between two people or for one, with extra to take home. The pizza leftovers also double well as a breakfast the next morning.

We ordered the table share of Belgian frites, which are the perfect combination of salty, savory, potatoey and crispy. But my favorite part of the frites is that they come with three different sauces to dip them in: ketchup and homemade mayonnaise curry and horseradish sauces. Be aware, however: the frites are not vegetarian, but they are extremely addictive.

The beet salad ($8) is delicately composed of savory but sweet beets paired with gorgonzola, but I recommend ordering another of their salads if you don’t like smelly cheese.

Accompanied by a thoughtful selection of well-priced wines by the bottle, Bar Cento also serves great beers on tap as well as all the expected spirits.

The service is casual yet efficient, and the waitress happily provided separate checks for our table of eight, with no extra charge.

Worth going simply for the casual atmosphere, great prices and great homemade gourmet pizza, Bar Cento never fails to please.

Bar Cento in Cleveland

 

Sushi Night at Parallax February 29, 2008

Filed under: Celebrity Chefs,Dinner,Restaurant Reviews — jenniferferf @ 12:07 pm

Parallax
2179 W 11th St
Cleveland, OH 44113
(216) 583-9999

A cozy Thursday night dinner at Parallax, a hip yet laid back restaurant in Cleveland’s Tremont neighborhood, left me convinced that Parallax is home to the best sushi in Cleveland, hands down. We shared a number of different rolls. The spicy tuna there is excellent, but I also recommend the spicy salmon, which is full of flavor. I also recommend the eel and the shrimp rolls.

We got some sort of deep-friend sushi roll as an appetizer, which I am sure is braking some rules, but it was a roll of excellent scallops, squid and other seafood, dipped in a tempura batter and lightning-fried to a crisp. It came with an amazing bouillabaise to dip in, and it was amazing!

In addition to the sushi options, they also have a lot of regular dishes to choose from. Mostly they are seafood, but they also have some vegetarian options. I recommend the crab-crusted salmon.

They have excellent wine selections, the service is excellent, and it’s not snooty! In fact, as we were leaving the restaurant, the friendly hostess had already gotten our coats that we had checked upon arrival, and the owner thanked us for coming in and wished us a good night. Good company, good food, good times!

Parallax in Cleveland

 

Julia Child February 23, 2008

Filed under: Celebrity Chefs — jenniferferf @ 6:54 am
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“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child