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.

 

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.

 

Wonton Gourmet

Filed under: Dinner,Restaurant Reviews — jenniferferf @ 9:41 pm

Wonton Gourmet
3211 Payne Avenue
Cleveland, OH 44114-4505
(216) 875-7000

We stopped at Wonton Gourmet on a recent chilly weeknight before seeing South Pacific at PlayhouseSquare.  With its proximity to the theater district and abundance of free parking, we often plan to hit up a new spot in Asia Town before catching a show at the theater.

Wonton Gourmet was great!  Friendly, prompt service, and excellent food!  We had the wonton soup to start, and then for entrees we ordered the Szechwan Chicken and Beef with Chinese Eggplant.  The beef dish was a little spicy, but both were excellent!

The atmosphere was your standard Chinese restaurant with one unusual feature: the large-screen TV in the back of the restaurant that was playing a Chinese variety show, which I can only describe as a variation on America’s Got Talent in Mandarin.  Everyone else in the restaurant was watching with rapt attention, so we tuned in, and it turned out to be entertaining!

Most entrees were $10 or less, and we enjoyed eating the leftovers for three days.  You could really do well to share a small appetizer and an entree.

I will say that the menus were a little confusing for this first-timer: there were three separate food menus, and by the time we left, I still couldn’t figure out how they were organized, but they also have helpful huge color photos on the walls that correspond to the numbers on the menu, so that helped, too.

We’ll be back, Wonton Gourmet!

 

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.

 

Best Pasta in Cleveland: Ohio City Pasta June 15, 2008

Once you have fresh pasta, there’s no going back.

During an excursion to the West Side Market the other day, I picked up some fresh pasta at the Ohio City Pasta stand, where they make and sell their own pasta. Their display counter showcases a colorful selection of ravoli, gnocchi, sauces, antipasti and more. The herb fettuccine looked particularly colorful and fresh, so I picked up a few servings of that and the saffron linguini. Turns out, good move.

I threw together some simple tomato sauce, with olive oil, garlic, tomatoes and basil and cooked the pasta, no problem. Great idea for making fresh pasta with fresh herbs inside.

Ohio City Pasta doesn’t deprive East siders of excellent fresh pasta – I’ve seen Ohio City Pasta selling pasta at the farmer’s market at Shaker Square! Highly recommended!

 

South Indian Eggplant Curry April 2, 2008

Filed under: Cuisines,Dinner,Food Ideas,Indian Food,Recipes and Preparations — jenniferferf @ 9:22 pm
Tags: ,

Today’s NY Times food section featured a recipe for South Indian Eggplant Curry that looks fabulous. Can’t wait to try it. I love food section day!

 

Adventures in Indian Cooking… April 1, 2008

With most of the leftover ingredients from my recent successful foray into Indian cooking calling to me from my pantry, I was again enticed to make something Indian to satisfy my cravings for something spicy.

However, due to a distinct lack of paneer readily available, I decided to improvised and see where I could get with some tofu I bought the other day. I probably broke some big rule about indian cooking, but I made Mattar Paneer with tofu instead of paneer. That’s right: Mattar Tofu.

Mattar Paneer is essentially yummy cheese morsels and peas in an aromatic, flavorful tomato sauce and is generally served over basmati rice. By breaking a few rules, I think I have successfully made a shorter, healthier way of making this yummy dish, by using the tofu instead of the paneer and serving it over whole wheat couscous instead of rice.

Permit me to say a few words about couscous. First of all, it’s ridiculously fast and simple. Boil 2 cups of water, turn off the heat, add the couscous and stir, let it sit for a few minutes, and it’s done! And, perhaps more importantly, Hodgson Mill whole wheat couscous I found has added flax seeds, and 6 grams of fiber per 1/3 cups of dry couscous, which I figure is about a serving cooked. Hello! Much healthier than plain white rice. A reasonable substitution in my book.

Here’s the recipe:

Mattar Tofu

Ingredients:
2 12-oz cans Del Monte diced tomatoes, pureed
8 oz. extra firm tofu, cut into bite-sized cubes
canola oil
1 teaspoon cumin seeds
2 bay leaves
dash of cinnamon

1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika

8 oz. frozen green peas

1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch

1. First thing’s first: cut up your tofu and and puree your tomatoes so they’re ready to go in, because timing is key.

2. Get a few tablespoons of canola oil nice and hot in a very large saucepan or a medium soup pot. Add the cumin seeds, bay leaves and cinnamon and stir for a few seconds to release the aromas.

3. Add the tomatoes, coriander powder, turmeric, chili powder and paprika, and simmer all that together for about five minutes or so, until the sauce has reduced some.

4. Then add the peas and cook them until done, about five minutes more.

5. Add the tofu, salt, sugar, and use the cornstarch dissolved in water to thicken if necessary.

I also added tomato paste because I wanted more tomato. Serve over basmati rice or couscous.

Does anyone else have cravings for Indian food like me? Should I start up Indian Food Lovers Anonymous? Yum.