Siggi's Dinkable Yogurt My New Obsession

Siggi's Probiotic DRINKABLE non-fat yogurt -Plain

I just can not help myself but to share this new product with you. Typically, I do not write about grocery store type products but this is a great new item.

For you on-the-go types, this adorable mini 3.7 fl oz container is a great way to get your protein and active cultures - - only 45 calories.

So far at Baltimore's Whole Foods you can find 3 flavors. I choose the plain because I love that sour, slightly salty taste. Siggi's all natural and based on milk from grass fed cows who are not doping on rBGH. There is no artificial colors or sweeteners. No sucralose, high fructose corn syrup, preservatives or gelatin. Some of you, if you are like me, might be thinking "yeah so? Yogurt should not have those ingredients anyway, so thanks for stating the obvious." However, I presume this marketing works on some and it is nice to be reassured that they have not killed another great food item by making last years on the shelf or stable at room temperature.

In the end, I find this fabulous little treat and very convenient and delicious meal or snack. The Icelandic Milk & Skry (pronounced skeer) Company should be proud of this launch. I hope it sticks around.

Mahaffey's Strong Beer Tasting & 4 Course Lunch Pairing at BistroRX

 

First Course begins with Barley Wines:

Blue Cheese Cheddar Soup garnished with Cayenne dusted popcorn!

Victory Old Horizontal Barley Wine 11%

Smutty Nose Wheat Wine 11% slightly syrupy, sweet, with a citrus hop finish. Subtle wet dog, metallic pineapple aftertaste.
Weyerbocker's Blithering Idio
Course 2 We Enter Germany for Dobblebocks

Spaten's Optimator Dopplebock 7.6% Raisiney, roasted, toasted, slightly sweet. Smooth with little carbonation, tight bubbles. Not overly powerful. Drinkable!


Third & Main Course THAI & IPAs

Thai Braised Chicken served over scented Jasmine Rice

Scheider & Sohn Aventinus Imperial IPA

Harpoon Leviathan Imperial IPA 10% Hints of lemongrass, hoppy, citrus, green notes with tight tiny bubbles.

Avery Maharaja Imperial IPA Malty, coffee, lighter body, little pithy, citrus but cloudy.

Final Course Dessert & Stouts

 

Housemade Chocolate Truffles with Toffee Ice Cream

Long Trail Coffee Stout 8% from Vermont. Thin, sour aftertaste, not a well balanced stout at all. Dark burnt coffee notes.

Thirsty Dog's Siberian Night Russian Imperial Stout 9.7% Dark espresso notes, roasted, ashy, bitter but not burnt. Better balance and depth of flavor.

South Hampton Trappist Belgian Abbot 12 Dark Style Ale 10% -

Superior Chocolates_Local Baltimore & Online

Kirchmayr Chocolates

If you have never had the opportunity to try this tasty treats, order yourself a box or stop by his shop in Timonium, MD.

We celebrated Valentine's Day at the Creative Alliance as we usually do. This year we enjoyed a box of Kirchmayr chocolates. I have had his dark chocolate enrobed hazelnuts and truffles and they are wonderful. He sells these at the Baltimore Farmer's Market in the winter months only.

I was quite surprised however, that I enjoyed the specialty pieces that came in our combination box. I am no longer one who enjoys the variety packs! Just give me a great dark bar so, I can break off a hunk and I am good. I share this simply because it shocked me how fabulous these were. The chocolate was amazing quality & the flavors did not over powering (ok- the liquor ones were not for me but the hubbie enjoyed) .

Our box was filled with 12 chocolates and my very favorites were: Caramel (who doesn't love it), Bitter Nougat (roasty/toasty goodness), Mocha, Layered Gianduia (Hazelnut hmmmm), Pear and Passion Fruit (tart, sweet, balanced).

If you haven't tried them out yet - worth it!
Oh -did I mention they are powered by wind?

9630 Deereco Road

Timonium, MD 21093
(410) 561-7705

Cash/Check Only accept online.
Hours:
M~F 9a.m.~5p.m.
Sat 10a.m~5p.m.
Sunday Closed

Dulce Gorgonzola Pickled Pear Tart Recipe

 

Serves 8-10
INGREDIENTS

FILLING

4 oz or 1/4lb Dulce Gorgonzola cheese
1/4 cup Light sour cream
1 1/2 tbsp Honey
1 Egg yolk, large
Pinch of Kosher Salt & Cracked Black Pepper


CRUST

1/2 Hazelnuts, roasted, ground 
1 tbsp Sugar
1/4 tsp Kosher salt
3/4 + 2 tbsp Flour, all purpose 
6 tbsp Butter, unsalted, chilled
1-3 tbsp Ice water
1 tsp Cinnamon or Thyme or Rosemary (these flavors each will work well with filling so, your choice)
2 pint jars Pickled pears or you can poach fresh pears (for pickled pear recipe see below)

INSTRUCTIONS:


1. Preheat oven to 350F.
2. Making crust using a food processor. Place flour, cool, ground hazelnuts, salt, sugar and butter and pulse until combined. Add water 1 tbsp at a time to help the mixture blend completely. 
3. Place dough on plastic wrap sheet, cover and roll into a log shape, chill for 30 min.
4. For the filling, place cheese, yolk, sour cream, honey and S&P into a blender or vita mix and puree. 
5. Remove crust. Spray a tart or pie pan with nonstick spray. Unwrap dough and place into pan. Using the piece of plastic wrap to come in contact with the dough, press it flat into pan. This protects your hands and smooths the dough evenly. 
6. Using a fork, prick the dough in several places. Place foil over the whole crust and weigh it down with dry rice or dry beans. Place in oven to bake for 20 minutes.
7. After 20 minutes, remove the foil and rice or beans. Cook tart shell an additional 15 minutes until edges begin turning golden brown.
8. Remove tart shell from oven. Pour in the filling and top with slices of pears. 
9. Return to the oven and bake an additional 15 minutes.
10. Remove from oven. Can top with additional roasted hazelnuts. 
11. Serve warm or at room temperature.  Store leftovers in refrigerator.



Recipe by "Joy of Pickling"
6 lbs Bosc pears, pitted, peeled, sliced
4 Cinnamon sticks
2 tbsp whole cloves
1 inch Ginger, fresh, sliced thin
3 cups Water
2 cups Distilled white vinegar
4 cups Sugar

INSTRUCTIONS
1. Place spices in a sachet of cheesecloth.
2. Using a nonreactive pot, bring water, sugar, vinegar, spices to a boil- creating an infused syrup.
3. Reduce heat and simmer for 5 min.
4. Add in pears and cook until tender ~5-10 min.
5. Place pears and syrup into clean pint jars. Seal with lid.
6. Place jars into a boiling water bath and process for 15 minutes.

Super Bowl Snack, Mushroom & Hazelnut Pate

Mushroom & Hazelnut Pate Recipe

Quick and easy, healthy snack - - chocked full of  "super foods" yet, so decadent you feel shameful eating it.


No one will miss the meat. 
This vegetarian spread is a crowd pleaser, especially for mushroom lovers. 
This recipe could be made vegan if like  or RAW. I will note what changes to make below.

INGREDIENTS

1cup hazelnuts, unsalted,  roasted (can substitute walnuts or pecans for RAW version don't roast)

1/4 cup dried porcini mushrooms (rehydrate w/a cup of boiling water)

1 lb cremini or baby portobello mushrooms (or 1 store bought container)

2-4 dry packed sun dried tomato halves (if plump and large use 2 halves only)

1/2 tbsp Parmesan Cheese (substitute nutritional yeast for vegan &/or RAW version)

2 tbsp Reduced Sodium Soy Sauce (Tamari if you prefer)

2 tbsp Extra Virgin Olive Oil

2 tbsp porcini soaking liquid (from rehydrating them)

1/2 tbsp Lemon Juice

1 tsp Miso, Light

1 tsp Rosemary, chopped

1 tsp Thyme, chopped

Fresh Cracked Black Pepper

Serves with bread slices, feeds 6

DIRECTIONS

1. Place porcinis in a bowl and pour bowling water over them. Soak for about 1 hour to rehydrate.
2. Preheat oven to 400F. Place nuts on a baking sheet (do not grease or spray). 
3. Roast nuts for about 20-30min. Careful not to burn.
4. Remove nuts and allow them to cool.
5. Place remaining ingredients into a food processor or Vita Mix blender. Add the hydrated porcinis along with 2 tbsp of the liquid they soaked in. Add cooled nuts. Process until smooth.
6. Serve with bread, toast or crackers.

The Very Best Thick Chewy Oatmeal Chocolate Cherry Raisin Cookie Recipe

These cookies are cafe quality! The kind you see in the glass case or on a large cake plate and you instantly think to yourself " I shouldn't! I am not even hungry! I can't help myself! That cookie must be eaten...AND you order 2." These are those types of cookies.

It has taken me a while to perfect the recipe and I thank my taste testers out there. It was hard work.

The selection of ingredients are very specific for a reason- either to keep the cookies shape, texture, density or appearance - otherwise you end up with Toll House, thin, crispy cookies no matter what you do. That is ok if that is what you desire.

Ingredients
1/2 cup Bread Flour
1/4 cup Cake Flour
1/2 tsp Baking Powder
11/2 tsp Cinnamon, ground
1/2 cup Coconut, toasted (King Arthur sells it online or make your own)
1/4 tsp salt (For salty sweet flavor you can increase to 1/2tsp and you will taste the salt)
3 cups Oats (Not quick oats, You can substitute 1 cup of 3 with quick oats but no more)
1 cup Light Brown Sugar
1 1/2 tsp Vanilla Extract
1/2 cup Butter, unsalted, melted
1 lg egg + 1 additional yolk  (I prefer cage free, no hormones etc... trust me yolks are darker/creamier)
1/4 cup Earth Balance Natural Shortening, softened
  (I love this product b/c it is packaged in 1/2 cup sticks and is vegan. Sold at Whole Food or you can use any shortening)

Optional but who are we kidding?
1/2 cup Dried Cherries
1/2 cup Raisins
1 cup Dark Chocolate chunks/chips (60% at least cocoa) 

Directions:

1. Preheat your oven to 350F.
2. Mix in a large bowl the flours, baking powder, cinnamon, salt, and oats. (Side note, this combination of flours is one reason the cookie stays chewier & thick. For thinner, crispy cookies use 100% all purpose flour.)
3. In a separate bowl, mix brown sugar with melted butter, soft shortening and vanilla. I do this by hand and not in a mixer because it is important to combine the ingredients but not introduce tons of air. The reason we introduce shortening and melt the butter is due to the melting points in the oven. The higher the melting point the less the cookie will spread and be on the thin side. I have not tried this, but I imagine you substitute margarine for both shortening and butter and yield a similar effect.
4. Add the butter/sugar mix to the flour mixture. I do this gradually so the dry ingredients do not fly all over the room. Gently, mix these ingredients. The dough will be thick and pasty looking. 
5. Lastly, stir in your dried fruit, chocolate and nuts if you like. Make sure they are evenly distributed. Nothing worse than a cookie missing one of key components...chocolate!
6.  Use nonstick baking sheets or silpats when possible. You do not want to be forced to grease or use nonstick spray as it also will cause cookies to spread.
7. For reasonable size cookies, I use a 1/4cup measuring cup to scoop the dough. This creates a rounded and evenly shaped cookies. However, for big as your face - cafe style- use a 1/2 cup measuring cup. Space evenly on the baking sheet. Using your palm slightly smash the cookie, creating a flatter, round cookie versus the mound caused by the measuring cup.
8. Place baking sheet in the center of your oven. Half way through the baking time, rotate the pan. Bake for ~13 minutes (for the 1/4cup size). I set timer for 11 min. and check for browning around the edges. You want cookie to be still slightly soft/wet in the center. When you remove from the oven, allow the cookies to continue to cook on the sheet. I do not move these to a cooling rack but allow them to cool on the pan. I also bake one sheet at a time. 

Recipe yields about 20 1/4cup size cookies.

Mixed Dough



Raw dough



Baked - Cooling on baking sheet

Dig In!

Hollywood Burger Bistro Review

Ever had a meal where it starts out with great hope & promise but quickly turns into "I should have known better!" ? Wait, then it surprises you in the end? No? Never had that experience? Well, last night I did.

I will mention to you 3 things before I begin:

1. It is Baltimore's "winter" restaurant week.
2. We had about 8-10 inches of snow yesterday, which in Bmore should mean place is packed -not the case here.
3. This restaurant has been open possibly a little over a month.

All that said, I still broke my own rule of NEVER EVER under any circumstances go out to eat during restaurant week.
Why you ask?
They have the best deals you say? I agree with you if  you mean the deal is with the devil!

Typically, you sacrifice "Bmore style" kindness and any amount of decent service during this time period and the food tends to never been as good as when I am there any other time of the year.

However, Hollywood Burger Bistro is in the neighborhood and was a Moroccan place about 4 months ago that was only open 6 months or less. This location has been either unlucky prior to Red Fish or just a bad location. Well, yes, you could argue that most the establishments themselves have stunk - that could warrant consistent closings and reopenings. Point is, I felt guilty boycotting a local place.

I thought come on give it a go. It is snowing hard, don't need a reservation on a Wed. night and their special Restaurant week menu looked interesting. $35.11 for 4 courses. And the real draw - while supplies lasted they had half price bottles of MUMM's sparkling  ($24).  Of course they did not have any left by the time we got there - no big surprise - like I said - should have guessed!

We walk in, place has a handful (~10)  of folks in the bar area and no one in the dining room. We grabbed a 2 top in the bar and a kind woman followed us with food menus. No drink menu in sight. Strange but ok.

We examined the laundry list of burgers after all it is a "burger bistro" which are named after acclaimed actors/resses. The special was just too easy because it allowed us to try many different regular menu items.
Ready to order and not a soul in the world to bring us water, utensils or even say hello. I would say it was that they were distracted by the video games going on - yes, they have Nintendo type games available at the bar on the flat screen for you to play friendly? (Ultimate fighting challenge...) violent games with your seat mates.

However, the bartender did not seem to notice me staring at him or the rowdy super hero fighting guests. No idea who was the manager or working there - many plain dressed folks moved in and out behind the bar, adjusting the music (think dance club) and hanging around talking with drinks in hand?

After a solid 15 minutes, the bartender came around and took the 4 tops order 2 tables away - prime time to get us some water but....ah no. Went to the pc to enter their food -4 course per person so that took another 10 min. Not kidding. New couple came in and sat between us and the 4 top. At this point, we are discussing leaving.

Bartender returns. There is hope and he goes to the couple that just sat and says - can I get you drinks I don't know who was here first??? Hello? Did you not see me starring at you - I think I freaked him out. J/K

They kindly said that we had been there. So, we got water. Seriously - he had to get the wine list because there was one yet, he did not know what they had by the glass and that is how I came to learn there was no Mumm's, which he acted surprised was even listed on the restaurant week menu.

So far - "Should have known better!"

He returns with the wine list and I say we are ready to order and he says well, let me take the neighboring table's drink order and come back they have been waiting??? Ok, now I am thinking this is twilight zone.
He explains that because of the inclement weather they were not going to open and so understand anything off the special menu will take a longer time as it will be "cooked to order." I said would you like to refer us to items that are best to order? He says, no, we have everything - it will just take a while. OK! Thinking to myself - - never open a restaurant if you can not perform to standard levels. Not good for a new place.

The first course - Salads.

House salad (arugula)-
topped with almond slivers (untoasted I mention it bc they were supposed to be) red onion rings (strong enough) cucumber slivers, dried cranberries, shredded carrot, and 4 tomato wedges that could have been anemic pumpkin they were so yellow orange and green - why must they feel to place these on food out of season?

Caesar Salad -
Romaine lettuce, crisp crunchy and what appeared to be croutons made from old Italian loaf bread- they were hard but no toasted color just stark white. Thought it was cubed bread at first. Not even the crust was yellow brown-odd. Mentioned because they were supposed to be garlic herb crostini - didn't see any garlic or herb.

So far, once again, "Should have known better."

Second Course:

BBQ Scallops
"Bacon wrapped scallops tossed in BBQ sauce, grilled to perfection"

From the photo you can see scallop pieces are wrapped in bacon and skewered, dressed in a BBQ sauce which tasted very  canned tomato-not enough spice or heat. The corn bread reminded one of a twinky in shape and texture. It was very sweet but surprisingly good. The scallops too were moist and cooked properly.  Yes, risk ordering seafood but was surprised. Would not order this again but would look for the corn bread on a brunch menu!

Sashimi Tuna Loin - another risky order!
"Thinly sliced lightly seasoned, seared tuna loin. Served with Thai noodles with a sweet chili Thai sauce and Wasabi dressing."

You can see - large portion, fish cooked well -just seared and had a crunch to the outside - perfect. The rice noodles were tossed in a sweet soy like dressing. The Thai sweet chili sauce was very tasty pairing and more surprising was the Ranch looking wasabi dressing mixed with the chili sauce. This dish was a shocking surprise! I would order this again as a meal!

 
 
 
 
 


Main Courses - bigger risks here - steak and seafood.
 
Argentina Gaucho Tenderloin Kebab

"Tender beef tenderloin kebab served with a classic chimichurri sauce. Accompanied with potato al ferno and vegetable du jour"

Having recently been to Argentina we could not skip out on this dish. Had to see the cut of steak used and taste their chimi! Well, the chimi may not have been authentic but it was delicious! Steak was cooked well like in BA but still tender and tasty. Great depth from the grill sear. The broccoli - well looked awesome - bright green - steamed and no sauce at all or butter - perfect until you realized it was very undercooked and cold - rats! The accompanying risotto (was to be potatoes but then risotto) - well it was rice not risotto rice and it was al dente. However, the flavor was meaty, savory with backing of wine and my dining companion liked it better than risotto. Orchid was a nice touch.
Get rid of the Yellow plates!

Colossal Jumbo Lump Crab Cake

"An enormous 10oz. signature jumbo lump crab cake broiled and dressed with a sweet Dijon remolaude. Complimented with mash potatoes and steamed broccoli."

Same veggie experience. Mashed potatoes - skin on - but cold, thick and gluey. Maybe if hot these could have been good. The crab was not fishy, little filler at all, and quite good. Not sure it was a crab cake more like super lump crab imperial? Not quite a creamy rich as crab imperial but more along those lines. The "remoulade"  was nothing more than grainy sharp mustard and too tart and overpowering with the crab. However, that chimi sauce was perfect match! Next time, buy good remoulade and spell it correctly on the menu.

Dessert - Final Course
Frangelico Silk Layered Cappuccino Pyramid

No idea what this was - icy/thick mouse like in texture. The cake was soaked in Frangelico but was way too strong in alcohol flavor as was the drizzle - very light taste of cappuccino if at all. Disappointing but the plating was impressive.

 
 
 
 
 
 
 

Nicole Kidman Fries

"Yummy sweet potato fries drizzled with chocolate and a side of cinnamon honey mustard topped with a scoop of vanilla ice cream." Picture speaks a thousand words - - these were delicious minus the mustard -not a good pairing at all. We suspected that these are hand cut sweet potatoes because the insides tasted like firm baked fries but trust me they may have been fried twice. The cinnamon coating was perfect - could have used more of it. Key is letting the ice cream melt and then dipping your fried in the chocolaty ice cream sauce - just like dipping fries in a milk shake - YUM! Evil! Pleasant Surprise!

So, I ask why are these named for Nicole Kidman? Bartender states - he has no idea. I said, I don't envision she eats these nor do I think she created the idea. Thought for sure there would be a good story to go with the name but no!

The whole experience took just under 3 hours.  Big question would I go back? Hmmm...hard to say!
I was surprised by several things - and the kitchen can clearly cook if they are focused and take their time and are fully staffed. However, there are many area restaurants that nail it from service to food consistently.
So, I would tell folks give it a try - not during restaurant week, not during a snow storm and take some menu risks.
 
I think I will move on.