Happy Thanksgiving to all of my loyal readers! With it being the BIGGEST food holiday and all, I decided to give you an overview of what I will be prepping and serving tomorrow. It will be my second year preparing it solo since I used to cook with my grandma. She is now my personal culinary guardian angel (amongst other guardian angels too).
Roast Turkey (of course). I don't brine. I stuff it with citrus, herbs, and butter and cover it with butter soaked cheesecloth. Now, the most important part to ensure your bird is not dry would be basting. I may have mentioned in an earlier cooking blog I am not one for timers. Roasting turkey would be my exception. I religiously baste every 15 minutes and with everything else going on, I have to set the timer. I remove the cheesecloth about a half hour prior to dinner to give the bird a nice golden glow.
Cranberry Cornbread Stuffing (I may attempt Michael Symon's cornbread stuffing recipe he tweeted earlier today and just add the cranberries)
Candied yams, complete with brown sugar reduction and marshmallows: Make sure to remember the marshmallows will plump upon roasting. If you squeeze too many on, you will have one sticky mess to clean up
Sweet potato boats: This is a family recipe not too many people have heard of. Cook the potatoes then cut in half. Hollow out and mix the potato with cranberry relish. Top with walnuts and a brown sugar cinnamon blend.
Homemade cranberry relish grinded with a 100+ year old grinder (one of my favorite kitchen tools for sentimental reasons)
Mashed potatoes, steamed green beans, steamed cauliflower, homemade dinner rolls, gravy
And of couse pumpkin pie (Nana's recipe of course)
To drink: Elena Walch, 2009 Gewurtztraminer (highly recommended for Thanksgiving by Little Italy Wines, one of my favorite wine shops) and of course, Great Lakes Christmas Ale!
So now, all I have to do is prepare this lovely feast, sit down, raise my glass and be thankful. And I am NOT ashamed to admit I ALWAYS clean my plate on Thanksgiving.
Until then...follow your heart, fulfill your hunger (and gobble till you wobble)
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Wednesday, November 24, 2010
Thursday, November 11, 2010
Happy (early) Thanksgiving!
Thanksgiving dinner...the turkey, the stuffing, the cranberry sauce. Mashed potatoes, sweet potatoes (or candied yams), green beans. Finally, the pumpkin pie. In two weeks, I will be preparing this feast for my family while watching the Macy's parade in the background. Then, when the last timer goes off, the table is set, and "Grace" is said, I will indulge in my favorite holiday meal. Every year I look forward to the preparation and then the enjoyment. I dream of turkey with cranberry sauce in the middle of April. Thanks to Melt Bar and Grilled, I was able to get my taste buds even more excited with their November Sandwich of the Month, "The New Bomb Turkey".
I think I may have found my new favorite Melt sandwich, which is a shame because I may not be able to enjoy it after November 30. The sandwich consists of roasted turkey, stuffing, butternut squash, muenster cheese, and a side of cranberry dipping sauce. In other words, heaven between bread. All that was missing was the sweet potatoes, but I really did not miss them much. The stuffing was just like homemade and perfectly cooked. The squash and the cheese complimented each other perfectly. With each bite, i drizzled on the cranberry sauce adding that sweet-tartness to my dinner. And of course, the star of the sandwich, the turkey. There was NOTHING dry or bland about this bird. With every bite, I was getting more and more excited for November 25. To substitute for the pumpkin pie, I tried the pumpkin pie martini. Overall, it could have used a bit more pumpkin and slightly less Bailey's. Otherwise, it was still enjoyable. Personally, when you get this sandwich, I would recommend pairing it with the Southern Tier Imperial Pumking Ale which is still on tap. I also recommend saving room for dessert (the pumpkin cheesecake) which we unfortunately did not. I usually limit my visits to Melt to once a month, however, the New Bomb Turkey may lead me to go back once more in November, this time leaving room for pumpkin cheesecake. Another successful and delicious trip to Melt. Matt Fish, you never disappoint me.
With that being said, I would like to take time to thank all veterans on this Veteran's Day. Because of your sacrifices, we Americans have freedoms unmatched anywhere else in the world.
I also would like to inform you, Hungry in Cleveland is now on Twitter. Follow me @HungryInCLE to see where I am eating and what I am cooking.
Until next time...follow your heart, fulfill your hunger.
I think I may have found my new favorite Melt sandwich, which is a shame because I may not be able to enjoy it after November 30. The sandwich consists of roasted turkey, stuffing, butternut squash, muenster cheese, and a side of cranberry dipping sauce. In other words, heaven between bread. All that was missing was the sweet potatoes, but I really did not miss them much. The stuffing was just like homemade and perfectly cooked. The squash and the cheese complimented each other perfectly. With each bite, i drizzled on the cranberry sauce adding that sweet-tartness to my dinner. And of course, the star of the sandwich, the turkey. There was NOTHING dry or bland about this bird. With every bite, I was getting more and more excited for November 25. To substitute for the pumpkin pie, I tried the pumpkin pie martini. Overall, it could have used a bit more pumpkin and slightly less Bailey's. Otherwise, it was still enjoyable. Personally, when you get this sandwich, I would recommend pairing it with the Southern Tier Imperial Pumking Ale which is still on tap. I also recommend saving room for dessert (the pumpkin cheesecake) which we unfortunately did not. I usually limit my visits to Melt to once a month, however, the New Bomb Turkey may lead me to go back once more in November, this time leaving room for pumpkin cheesecake. Another successful and delicious trip to Melt. Matt Fish, you never disappoint me.
With that being said, I would like to take time to thank all veterans on this Veteran's Day. Because of your sacrifices, we Americans have freedoms unmatched anywhere else in the world.
I also would like to inform you, Hungry in Cleveland is now on Twitter. Follow me @HungryInCLE to see where I am eating and what I am cooking.
Until next time...follow your heart, fulfill your hunger.
Monday, November 8, 2010
Cream of the Crop
So I often wondered what it would be like to be a judge on Iron Chef America. Having some amazing chefs, both the Iron Chef and the challenger, presenting their dishes to me, explaining how they made it and their inspiration for it. Of course, there would be the evaluation of their use of the secret ingredient. Well, maybe one day I will be lucky enough to have this experience. For now, the closest I have gotten is sitting at the Chef's Table at Crop Bistro and Bar in the Warehouse District.
Recently, a friend and I were looking to catch up over dinner. She suggested Crop since she knows one of the chefs there. This made me happy since I wanted to go to Crop for some time. I have heard of some of Chef Steve Shimoler's innovative techniques and Crop's reputation for using the freshest and highest quality ingredients but never experienced it for myself. I also heard good things about Crop from other foodie friends, so my expectations were quite high. Crop is tucked away on West 6th next door to the late Dick Jacobs' favorite spot, Johnny's. Unless you are specifically looking for it, it is easy to pass up. However, this is all going to change early next year when Crop moves across the Lorain-Carnegie bridge to it's new home on West 25th and Lorain, in an old bank building.
Since I was a bit early, I had the chance to enjoy a "Spooky Spice" martini and chat a bit with the bartender about the unique martini offerings. The Spooky Spice was their take on a pumpkin martini and everything a pumpkin martini should be. I have had my share of pumpkin martini's and this one takes the cake...or pie in this case. A pumpkin martini should be like drinking spiked pumpkin pie. Crop's "Spooky Spice" used fresh pumpkin puree shaken with pumpkin liquor and rum. It was garnished with nutmeg and a cinnamon twist. Other martini's that caught my eye were the "Bloody Devil" (pepper infused vodka, and chipotle bloody Mary mix), "Anthony's Caprese Martini" (a caprese salad in a glass), and, not that I would drink it, "The NASCAR" (Wild Turkey, BBQ sauce, peanut butter, and beer...I kid you not). This also gave me time to take in the intimate, cozy atmosphere which I hope will not be lost once they move to their bigger location. And now for the food!
If I had to give this a title like an Iron Chef battle, I would call it "Battle Innovation". Waiting for us, was a basket of buffalo style popcorn. Think movie-theater meets corner bar. The popcorn was drizzled with a blend of buffalo seasoning, sriracha sauce (a personal favof mine), bleu cheese, and celery. Everything came together perfectly. Now sitting at the chef's table we were able to chat with the chefs as they were cooking. Even Chef Steve came and talked with us throughout our meal about some of his innovative cooking methods. One menu item seemed to jump out at me and I had to ask "What is Lobster Latte". I love lobster and I love latte but how do the two come together? The name comes from the method used to prepare Chef Steve's interpretation of lobster bisque. He has discovered a way to use a cappuccino machine to prepare the dish. The bisque itself is not the thick, creamy bowl of goodness you are used to. Instead, it is a lighter broth, served with a claw and foam in a latte glass. A perfect appetizer. Next, we were served braised pork belly with a tomato based broth. I will admit, I am not a huge pork person (aside from bacon), but I enjoyed the crispy saltiness of the outside and the middle was so tender, it melted in my mouth. For my entree, I decided on Crop's interpretation of a soul food classic, chicken and waffles. I knew I was not going to get the traditional Southern fried chicken on top of a Belgian waffle drenched in maple syrup. Instead, I was presented with two deep fried chicken breasts on top green beans with bacon, and a rosemary infused waffle on the side. The plate was drizzled with a maple syrup based reduction to add just the right amount of sweetness to compliment the crispiness of the chicken with the saltiness of the bacon in the green beans. I also must add, there was enough to share or have for lunch the next day (and yes, the second piece of chicken made a fabulous lunch). The presentation was visually appealing however, the dish would have scored perfect with me for taste bud appeal. Another reason I wanted to take the second piece home was I spotted pumpkin strudel on the dessert menu and just had to have it. Again, it did not disappoint and met this high expectations of pumpkininess set by the Spooky Spice martini. If you are looking for a unique experience for date night, or a night out with the girls (or guys even), I would recommend Crop Bistro and Bar. For a truly memorable experience, make reservations for the Chef's Table. Either way, come hungry, prepared to share with friends, or take home a doggie bag.
Until next time...follow your heart, fulfill your hunger.
Recently, a friend and I were looking to catch up over dinner. She suggested Crop since she knows one of the chefs there. This made me happy since I wanted to go to Crop for some time. I have heard of some of Chef Steve Shimoler's innovative techniques and Crop's reputation for using the freshest and highest quality ingredients but never experienced it for myself. I also heard good things about Crop from other foodie friends, so my expectations were quite high. Crop is tucked away on West 6th next door to the late Dick Jacobs' favorite spot, Johnny's. Unless you are specifically looking for it, it is easy to pass up. However, this is all going to change early next year when Crop moves across the Lorain-Carnegie bridge to it's new home on West 25th and Lorain, in an old bank building.
Since I was a bit early, I had the chance to enjoy a "Spooky Spice" martini and chat a bit with the bartender about the unique martini offerings. The Spooky Spice was their take on a pumpkin martini and everything a pumpkin martini should be. I have had my share of pumpkin martini's and this one takes the cake...or pie in this case. A pumpkin martini should be like drinking spiked pumpkin pie. Crop's "Spooky Spice" used fresh pumpkin puree shaken with pumpkin liquor and rum. It was garnished with nutmeg and a cinnamon twist. Other martini's that caught my eye were the "Bloody Devil" (pepper infused vodka, and chipotle bloody Mary mix), "Anthony's Caprese Martini" (a caprese salad in a glass), and, not that I would drink it, "The NASCAR" (Wild Turkey, BBQ sauce, peanut butter, and beer...I kid you not). This also gave me time to take in the intimate, cozy atmosphere which I hope will not be lost once they move to their bigger location. And now for the food!
If I had to give this a title like an Iron Chef battle, I would call it "Battle Innovation". Waiting for us, was a basket of buffalo style popcorn. Think movie-theater meets corner bar. The popcorn was drizzled with a blend of buffalo seasoning, sriracha sauce (a personal favof mine), bleu cheese, and celery. Everything came together perfectly. Now sitting at the chef's table we were able to chat with the chefs as they were cooking. Even Chef Steve came and talked with us throughout our meal about some of his innovative cooking methods. One menu item seemed to jump out at me and I had to ask "What is Lobster Latte". I love lobster and I love latte but how do the two come together? The name comes from the method used to prepare Chef Steve's interpretation of lobster bisque. He has discovered a way to use a cappuccino machine to prepare the dish. The bisque itself is not the thick, creamy bowl of goodness you are used to. Instead, it is a lighter broth, served with a claw and foam in a latte glass. A perfect appetizer. Next, we were served braised pork belly with a tomato based broth. I will admit, I am not a huge pork person (aside from bacon), but I enjoyed the crispy saltiness of the outside and the middle was so tender, it melted in my mouth. For my entree, I decided on Crop's interpretation of a soul food classic, chicken and waffles. I knew I was not going to get the traditional Southern fried chicken on top of a Belgian waffle drenched in maple syrup. Instead, I was presented with two deep fried chicken breasts on top green beans with bacon, and a rosemary infused waffle on the side. The plate was drizzled with a maple syrup based reduction to add just the right amount of sweetness to compliment the crispiness of the chicken with the saltiness of the bacon in the green beans. I also must add, there was enough to share or have for lunch the next day (and yes, the second piece of chicken made a fabulous lunch). The presentation was visually appealing however, the dish would have scored perfect with me for taste bud appeal. Another reason I wanted to take the second piece home was I spotted pumpkin strudel on the dessert menu and just had to have it. Again, it did not disappoint and met this high expectations of pumpkininess set by the Spooky Spice martini. If you are looking for a unique experience for date night, or a night out with the girls (or guys even), I would recommend Crop Bistro and Bar. For a truly memorable experience, make reservations for the Chef's Table. Either way, come hungry, prepared to share with friends, or take home a doggie bag.
Until next time...follow your heart, fulfill your hunger.
Monday, October 18, 2010
Cheers to Pumpkin Beers!
In honor of Cleveland Beer Week, the autumn season, and my love of pumpkin, I present to you the beginning half of my reviews of pumpkin ale. There are still some out there I have yet to try, but seeing as it is Cleveland Beer Week, I figured to blog about the ones I have enjoyed so far. On a side note, for events related to Cleveland Beer Week, check out http://www.clevelandbeerweek.org. If you have found these pumpkin ales at other locations please comment. I can only speak for where I have been and have seen them. I do not want to give false information. So now in no particular order, part one of the Hungry in Cleveland pumpkin beer review.
*Dogfish Head Punkin' Ale (enjoyed at the Winking Lizard Tavern, Lakewood. Available on tap at Winking Lizard and Melt Bar and Grilled Also sold in 4-packs at Giant Eagle, and various other locations): This was my first pumpkin ale of the season, and a perfect start. This was Winking Lizard's September Glass of the Month so I also ended up with a souvenir. The glass was rimmed with brown sugar and cinnamon which added to the strong, yet not overpowering pumpkin flavor. Very easy to drink and on the sweeter side of pumpkin ales. Highly recommended, especially if you are new to pumpkin ales. Alcohol by volume (ABV): 7.0%
*Southern Tier Pumking Imperial (sold by the bottle at Little Italy Wines, Giant Eagle in Legacy Village, Lilly Handmade Chocolates in Tremont. Also on tap at Melt Bar and Grilled): So far, this one has been my favorite. I enjoyed this as the perfect kickoff beer to the Browns/Bengals tailgate I was at on October 3. This beer is like pumpkin pie in a glass. It is a heavier beer and quite strong (9.0% ABV). In my opinion, it has the perfect balance of pumpkin and spices (nutmeg, cinnamon, etc). If you are looking for a perfect kickoff to a tailgate, football party, or Halloween celebration, I recommend Southern Tier Pumpking.
*Shipyard Brewing Company Pumpkinhead (enjoyed at Lincoln Park Pub. Also available at Melt Bar and Grilled): Probably the lightest I have enjoyed to date, but still a notable pumpkin flavor. Paired well with my tacos on Taco Tuesdays at Lincoln Park Pub (Tacos $2.50 each). Would recommend if you order a heavier sandwich at Melt and want a good pumpkin ale to drink. Very satisfying on taste and drinkability (sorry Bud Light for stealing your word). ABV: 5.1%
*Brooklyn Post Road Pumpkin Ale (enjoyed at Melt Bar and Grilled. Limited availability at Winking Lizard beginning October 25): In this review, I must say pumpkin ales at Melt hold a very special place in my heart after a very memorable third date in September 2009. Very fitting that a pumpkin ale was enjoyed at Melt in October 2010 with the same person. I guess what I am saying is the true way to a girl's heart is pumpkin ale and a huge sandwich. Also, just nothing that she loves pumpkin and incorporating it into an early date...but I will digress from memory lane and talk beer now. Drinks very similar to Dogfish Head and Shipyard. Again, a good pronounced pumpkin flavor and did not fill me up prior to enjoying my sandwich (The Smoky Russian). ABV: 5%.
*Buffalo Bill's America's Original Pumpkin Ale (enjoyed at Lincoln Park Pub, and available at most Giant Eagles in a 6 pack): A classic fall 6 pack. I would not go as far to say this is pumpkin pie in a glass, but there is a good balance of spice and pumpkin. No Halloween party is complete without it. ABV: 5.2%
*Harvest Moon by Blue Moon (available most places where beer is sold): Considering I enjoy most Blue Moon beers, this is not one of my favorite pumpkin ales. It is good, however I prefer a stronger pumpkin flavor. I enjoy it and have no problem buying it, unless there are other options such as those mentioned above. As far as Blue Moon goes, I will stick with the original with an orange. ABV: 5.7%
*Smuttynose Brewing Company Pumpkin Ale (Enjoyed at Reddstone): Wait...I thought I ordered pumpkin ale. The only thing that indicated this was a pumpkin ale, was the label. Very hoppy and no pumpkin or spice. Unless I just had a bad bottle, I do NOT recommend this one. ABV: 5.6%
By mid-Noveber, I hope to have Part 2 finished. I am eagerly awaiting Great Lakes Pumpkin Ale (only available on tap at the Brewpub on Market Street off W. 25th). I also discovered a few others on the menu at Melt that I must try. Overall, for a variety of pumpkin ales, I would recommend Melt. They have three different pumpkin ales on tap and at least 5 bottled varieties. On October 23rd, in celebration of Cleveland Beer Week and Halloween, Wonder Bar on East 4th will be holding a Pumpkin Party.
Until next time...follow your heart, fulfill your hunger.
*Dogfish Head Punkin' Ale (enjoyed at the Winking Lizard Tavern, Lakewood. Available on tap at Winking Lizard and Melt Bar and Grilled Also sold in 4-packs at Giant Eagle, and various other locations): This was my first pumpkin ale of the season, and a perfect start. This was Winking Lizard's September Glass of the Month so I also ended up with a souvenir. The glass was rimmed with brown sugar and cinnamon which added to the strong, yet not overpowering pumpkin flavor. Very easy to drink and on the sweeter side of pumpkin ales. Highly recommended, especially if you are new to pumpkin ales. Alcohol by volume (ABV): 7.0%
*Southern Tier Pumking Imperial (sold by the bottle at Little Italy Wines, Giant Eagle in Legacy Village, Lilly Handmade Chocolates in Tremont. Also on tap at Melt Bar and Grilled): So far, this one has been my favorite. I enjoyed this as the perfect kickoff beer to the Browns/Bengals tailgate I was at on October 3. This beer is like pumpkin pie in a glass. It is a heavier beer and quite strong (9.0% ABV). In my opinion, it has the perfect balance of pumpkin and spices (nutmeg, cinnamon, etc). If you are looking for a perfect kickoff to a tailgate, football party, or Halloween celebration, I recommend Southern Tier Pumpking.
*Shipyard Brewing Company Pumpkinhead (enjoyed at Lincoln Park Pub. Also available at Melt Bar and Grilled): Probably the lightest I have enjoyed to date, but still a notable pumpkin flavor. Paired well with my tacos on Taco Tuesdays at Lincoln Park Pub (Tacos $2.50 each). Would recommend if you order a heavier sandwich at Melt and want a good pumpkin ale to drink. Very satisfying on taste and drinkability (sorry Bud Light for stealing your word). ABV: 5.1%
*Brooklyn Post Road Pumpkin Ale (enjoyed at Melt Bar and Grilled. Limited availability at Winking Lizard beginning October 25): In this review, I must say pumpkin ales at Melt hold a very special place in my heart after a very memorable third date in September 2009. Very fitting that a pumpkin ale was enjoyed at Melt in October 2010 with the same person. I guess what I am saying is the true way to a girl's heart is pumpkin ale and a huge sandwich. Also, just nothing that she loves pumpkin and incorporating it into an early date...but I will digress from memory lane and talk beer now. Drinks very similar to Dogfish Head and Shipyard. Again, a good pronounced pumpkin flavor and did not fill me up prior to enjoying my sandwich (The Smoky Russian). ABV: 5%.
*Buffalo Bill's America's Original Pumpkin Ale (enjoyed at Lincoln Park Pub, and available at most Giant Eagles in a 6 pack): A classic fall 6 pack. I would not go as far to say this is pumpkin pie in a glass, but there is a good balance of spice and pumpkin. No Halloween party is complete without it. ABV: 5.2%
*Harvest Moon by Blue Moon (available most places where beer is sold): Considering I enjoy most Blue Moon beers, this is not one of my favorite pumpkin ales. It is good, however I prefer a stronger pumpkin flavor. I enjoy it and have no problem buying it, unless there are other options such as those mentioned above. As far as Blue Moon goes, I will stick with the original with an orange. ABV: 5.7%
*Smuttynose Brewing Company Pumpkin Ale (Enjoyed at Reddstone): Wait...I thought I ordered pumpkin ale. The only thing that indicated this was a pumpkin ale, was the label. Very hoppy and no pumpkin or spice. Unless I just had a bad bottle, I do NOT recommend this one. ABV: 5.6%
By mid-Noveber, I hope to have Part 2 finished. I am eagerly awaiting Great Lakes Pumpkin Ale (only available on tap at the Brewpub on Market Street off W. 25th). I also discovered a few others on the menu at Melt that I must try. Overall, for a variety of pumpkin ales, I would recommend Melt. They have three different pumpkin ales on tap and at least 5 bottled varieties. On October 23rd, in celebration of Cleveland Beer Week and Halloween, Wonder Bar on East 4th will be holding a Pumpkin Party.
Until next time...follow your heart, fulfill your hunger.
Wednesday, October 6, 2010
Not just a summer treat
When most people think of ice cream, they think of a cool treat on a hot summer day. While this is very true, I am one of those people who enjoys ice cream all year long. It is not uncommon for me on a cold January day, curled up in my Snuggie (yes I own and love the Snuggie) watching the snow fall, and enjoying an ice cream cone. I recently enjoyed my favorite flavor of fall, pumpkin, in two very cool ways, pumpkin gelato and pumpkin ice cream.
Now you may be wondering what is the difference between ice cream and gelato aside from gelato being Italian. Texturally, gelato is much more smooth. It has lower butterfat and sugar contents and the freezing process varies slightly from that of ice cream. Many of the restaurants in Little Italy serve gelato as well as a few smaller gelaterias throughout the Cleveland area (Legacy Village and Cedar/Fairmount come to mind). I enjoyed my pumpkin gelato from Presti's bakery in Little Italy as an end of week treat to myself. I did not go in with the intent of getting gelato, however I was pleasantly surprised as I was paying for my lemon biscottis (yes, there will be a future blog all about the deliciousness that is Presti's bakery). As the girl behind the counter handed me my small cup of chilly pumpkin heaven, she mentioned that I was the first one to purchase the pumpkin gelato which was just put in the cooler. As I noticed the small dent in the tub behind the cooler window, I could not help but feel happy and in some way accomplished.
Despite the chill in the air, football being played, and pumpkin being enjoyed, I can now officially say it is fall for me. No, not because the Browns finally got their first win this past Sunday against the Bengals, but I enjoyed Pumpkin Pie ice Cream from my favorite ice cream place, Honey Hut. I have no problem saying Honey Hut IS the BEST ice cream in Cleveland. I also would go on a limb to say in the state of Ohio, but that has yet to be determined. If you are new to Cleveland or just visiting, make the trip to Honey Hut (Old Brooklyn, Parma, Strongsville, Brecksville, Bay Village...the location does NOT matter). If you are a Cleveland native and have not been to Honey Hut, shame on you. Pumpkin Pie ice cream, or Pumpkin Pecan if you are feeling a little nutty, is available from October 1-end of season. Check with each location about end of season since this does seem to vary. I can say the Old Brooklyn location is open until November 21 and will reopen on St. Patrick's Day 2011. The pumpkin pie ice cream tastes exactly like you would think...that Thanksgiving dessert in ice cream form. True to Honey Hut's style, it is sweetened with honey giving it that "little something extra" that I love so much. Not only did I enjoy a small cone there, I took a quart home with me. Yes, of all the pumpkin treats I have enjoyed and will enjoy this fall, Honey Hut Pumpkin Pie ice cream is my favorite.
Until next time...follow your heart, fulfill your hunger.
Now you may be wondering what is the difference between ice cream and gelato aside from gelato being Italian. Texturally, gelato is much more smooth. It has lower butterfat and sugar contents and the freezing process varies slightly from that of ice cream. Many of the restaurants in Little Italy serve gelato as well as a few smaller gelaterias throughout the Cleveland area (Legacy Village and Cedar/Fairmount come to mind). I enjoyed my pumpkin gelato from Presti's bakery in Little Italy as an end of week treat to myself. I did not go in with the intent of getting gelato, however I was pleasantly surprised as I was paying for my lemon biscottis (yes, there will be a future blog all about the deliciousness that is Presti's bakery). As the girl behind the counter handed me my small cup of chilly pumpkin heaven, she mentioned that I was the first one to purchase the pumpkin gelato which was just put in the cooler. As I noticed the small dent in the tub behind the cooler window, I could not help but feel happy and in some way accomplished.
Despite the chill in the air, football being played, and pumpkin being enjoyed, I can now officially say it is fall for me. No, not because the Browns finally got their first win this past Sunday against the Bengals, but I enjoyed Pumpkin Pie ice Cream from my favorite ice cream place, Honey Hut. I have no problem saying Honey Hut IS the BEST ice cream in Cleveland. I also would go on a limb to say in the state of Ohio, but that has yet to be determined. If you are new to Cleveland or just visiting, make the trip to Honey Hut (Old Brooklyn, Parma, Strongsville, Brecksville, Bay Village...the location does NOT matter). If you are a Cleveland native and have not been to Honey Hut, shame on you. Pumpkin Pie ice cream, or Pumpkin Pecan if you are feeling a little nutty, is available from October 1-end of season. Check with each location about end of season since this does seem to vary. I can say the Old Brooklyn location is open until November 21 and will reopen on St. Patrick's Day 2011. The pumpkin pie ice cream tastes exactly like you would think...that Thanksgiving dessert in ice cream form. True to Honey Hut's style, it is sweetened with honey giving it that "little something extra" that I love so much. Not only did I enjoy a small cone there, I took a quart home with me. Yes, of all the pumpkin treats I have enjoyed and will enjoy this fall, Honey Hut Pumpkin Pie ice cream is my favorite.
Until next time...follow your heart, fulfill your hunger.
Monday, September 27, 2010
Culinary adventure #1...Pumpkin Lasagna
So last Friday, I had a craving for lasagna. Instead of going down to Little Italy and getting a piece from one of my favorite restaurants there, I decided it would be more fun to make my own. Afterall, it has been quite some time since I made it for myself, mainly because lasagna is not something that can be made in a single portion. I began searching through numerous lasagna recipes for inspiration. One thing I must note is, with the exception of my grandma's family recipes, I rarely stick to a recipe. For me, they lay the foundation to release my creativity through food. Recipes provide me the basic ingredients and cooking conditions. The rest, I leave up to imagination. One particular lasagna recipe that I came across jumped out at me in my search...pumpkin lasagna. Perfection for my foundation seeing as my favorite fall flavor is pumpkin (yes, I also am hard at work tasting various pumpkin beers, lattes, muffins, etc etc to blog about in the future). So here is how pumpkin infused itself into a familiar Italian favorite.
For my sauce, I made red sauce of tomato sauce, Zinfandel, basil, and various other spices. The thing I love about making sauces is they allow you to season to your liking. One herb I always find myself using in sauces and Italian cooking is basil. There is something about the sweetness that really brings out the tomato and pulls together a nice pasta dish or pizza. But enough of my basil bias and on to my cheese filling. Here is where the pumpkin and "autumn-ness" comes in. I used a blend of romano, ricotta, and mozzarella cheeses and one small can of pumpkin puree (like you would for pumpkin pie). Now be careful when buying your canned pumpkin because on the shelf right next to pumpkin puree is pre-made pumpkin pie filling. This layer I seasoned only with cinnamon. Next time, I may also add a dash of nutmeg hoping to bring out the pumpkin a little more. Now one thing I love about making lasagna is the freedom to build it however you want. I chose to also add zucchini which was sauteed in garlic and sweet onion, and baby portabella mushrooms. When you make this, you can add meat, sausage, other veggies, or just more cheese. After topping with more of the shredded mozzarella and romano and a light sprinkle of fresh basil (there's that basil bias again), a half hour or so later, my craving was fulfilled. I served it with acorn squash that was baked with butter, cinnamon, and brown sugar, and a piece of ciabatta along with a glass of the Zinfandel. The perfect comforting fall meal for a slightly chilly September Sunday evening (after a tough Browns loss too). With that being said, the leftovers I packed for lunch are calling me.
Until next time...follow your heart, fulfill you hunger.
For my sauce, I made red sauce of tomato sauce, Zinfandel, basil, and various other spices. The thing I love about making sauces is they allow you to season to your liking. One herb I always find myself using in sauces and Italian cooking is basil. There is something about the sweetness that really brings out the tomato and pulls together a nice pasta dish or pizza. But enough of my basil bias and on to my cheese filling. Here is where the pumpkin and "autumn-ness" comes in. I used a blend of romano, ricotta, and mozzarella cheeses and one small can of pumpkin puree (like you would for pumpkin pie). Now be careful when buying your canned pumpkin because on the shelf right next to pumpkin puree is pre-made pumpkin pie filling. This layer I seasoned only with cinnamon. Next time, I may also add a dash of nutmeg hoping to bring out the pumpkin a little more. Now one thing I love about making lasagna is the freedom to build it however you want. I chose to also add zucchini which was sauteed in garlic and sweet onion, and baby portabella mushrooms. When you make this, you can add meat, sausage, other veggies, or just more cheese. After topping with more of the shredded mozzarella and romano and a light sprinkle of fresh basil (there's that basil bias again), a half hour or so later, my craving was fulfilled. I served it with acorn squash that was baked with butter, cinnamon, and brown sugar, and a piece of ciabatta along with a glass of the Zinfandel. The perfect comforting fall meal for a slightly chilly September Sunday evening (after a tough Browns loss too). With that being said, the leftovers I packed for lunch are calling me.
Until next time...follow your heart, fulfill you hunger.
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