Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
If you are a true fan of fruit breads – then the marzipan stollen from Traders Joe’s is a must. Traditionally holiday breads have candied fruit. This yeast bread forgoes candied fruit. Trader Joe’s stollen is delightfully balanced with raisins and marzipan in the sponge. […]
Blue Moon Brewery: My quest for a delicious Pulled Pork Sandwich has lead to the Blue Moon Brewery in The RiNo district in Denver Colorado. There are 3 outside factors that affect the dining experience and ultimately the perfect pork sandwich: Architectural aesthetics, background mood […]
Consistency.
Consistency does not mean boring. To me – it means that the kitchen is well organized and the staff follows recipes. From day to day the plan is followed and who ever is working that day – picks up where that following day left off. Repeat visits are not disappointed. Good and consistent food earns high mark in the chefs notebook.
Santiago’s on Santa Fe Drive in Denver is a notable stop is for a mild breakfast burrito.
Consecutive repeat returns give Santiago’s a “consistency” high mark. Staff is efficient and hospitable. Flavors are spot on. The question then becomes: 3 Saturdays in a row..is this now a food habit?
Trader Joe’s Fearless Flyer caught my eye with an article in the Thanksgiving Edition. “Pumpkin Pie is the flag ship Thanksgiving dessert”. “Trader Joe’s Pumpkin Pie, were sticking to what is now tried and true: a tender, hand crafted crust filled with silky, sweet, spiced […]
Gourmet Garden…many thoughts and many culinary threads. Farm to table seems to be a current conversation. One that I will leave on the shelf… for the time being. A culinary thread from Netflix’s “chefs table” Jeong Kwan states “I let the plants in my garden grow […]
Post Thanksgiving leftovers are wonderful.
Flavors have the chance to further develop and transform. A favorite of mine is brussels sprout bubble and squeak, bread stuffing re-heated using the waffle iron and turkey fricassee.
Mashed potatoes are combined with the brussels sprouts and pressed into circle cutter to form a small patty. A small amount of olive oil was added to saute pan and each side golden brown. In a separate pan, julienne onion was caramelized and shredded turkey added. The pan is deglazed with the turkey gravy. The waffle iron gave the bread stuffing a bit of char and recognizable pattern, the plate was assembled, plating the waffle first, bubble and squeak second and layering the fricassee as high as possible.
dinner took 15 minutes to ready. i have often been know at home for using all the pans. This time, surprised the family. Only 2 saute pans and the waffle iron were needed…
Culinary threads I often find the most interesting are ones that are found while not looking for them. These threads tie together thoughts that for me – return unexpectedly. This mornings foodie movie thread is from a scene in the “Runaway Bride” with Julia Roberts. […]