Weave a Thousand Flavors

Winter Restaurant Week Jan 17-23, 2011 Washington D.C. ~ BIBIANA Osteria . Enotica

It's restaurant week in D.C. and here is an excellent summation from opentable.com~

Join us this January when over 200 of metropolitan Washington, DC's finest restaurants offer awe-inspiring, multi-course meals prepared especially for this gourmet event.

Destination DC and the Restaurant Association Metropolitan Washington are proud to present the 17th annual Washington, DC Restaurant Week from January 17-23, 2011.

Lunch: $20.11 for a three-course fixed-price meal
Dinner: $35.11 for a three-course fixed-price meal

Beverages, gratuity and tax are not included.

For me and Mr. Hubby this roughly translates into two words - Date Night. This also poses its own challenges - what on earth am I going to wear? and where on earth are we going to eat?  Since my closet or my life for that matter, in no way resembles any of the women in Sex & the City, challenge # 1 is easily resolved which leaves me with challenge # 2.

I have for some time wanted to eat at one of Ashok Bajaj's restaurants. For those of you are familiar with the dining scene in the nation's capital may be well aware that he is a James Beard award-winning Restaurateur and has a 'stellar collection of elegant dining rooms'.

BIBIANA happens to be one of his latest additions and upon opening in September 2009, Bibiana instantly became one of Washington’s most popular hot spots.

Executive Chef Nick Stefanelli's cuisine has helped earn Bibiana a glowing review and two-and-a-half stars from food critic Tom Sietsema of The Washington Post, and four stars from DC Modern Luxury critics. It also secured a place on Washingtonian’s list of the top one hundred restaurants in the nation’s capital. In June 2010 Bibiana was a finalist for “Best New Restaurant” and Nick Stefanelli won the “Rising Star Chef” from The Restaurant Association of Metropolitan Washington. Bibiana was named to Esquire’s exclusive list of 20 “Best New Restaurants 2010.”

Naturally, I eager to partake of his culinary genius. So with a few clicks at opentable.com, Mr Hubby and I had reservations at Bibiana on a night that also called for snow and a wintery mix.

A little snow and sleet however was not going to stand in the way of what I hoped would be great food & date night with Mr. Hubby. After all, it's not every day that a girl gets Mr. Sparkle on a week night.

 

The building in the heart of downtown which nestles BIBIANA excudes the faceless look of any other downtown office building and but for the potted plant on the sidewalk  and the sign once you look up, we would have driven right past.

Mr. Hubby however brought his trustee Emily along (a.k.a his GPS receiver) and stopped straight in front of the building even though I was still trying to catch my bearings what with the alphabets running one way and numbers running the other, not to mention all the one way streets which forms 'the grid' of D.C. streets.

Entering the restaurant hastily because of the night chill brrr... after handing our vehicle to the valet guy we were pleasantly greeted by a coat room - this appealed to me instantly because it was only recently that we had been to a restaurant with one forlorn coat rack in the corner and the experience of finding ones heavy winter coat buried underneath another 100 heavy winter coats belonging to 100 strangers in the restaurant was neither easy nor delightful - for all I could think of was, is some one going to yell at me if I drop their coat? Thankfully, this task was performed gingerly and without incident.

 
We are greeted with beaming faces behind the welcome desk (for lack of a better term) set against a trendy bar. I was rather taken aback by the unexpected warm welcome because more often than not I expect a empty plastered smile that seems to be much more common in such instances.

 
As we wove our way through the bar seating & waiting area which takes up a good portion of the place,  I couldn't help feeling a sense of deja vu. I realised that this place reminded me of so many trendy restaurants in so many big cities now like Tao in Las Vegas & Sushi Roku, W Hotel in Scottsdale which have all been designed with that ultra-modern look and feel of a part restaurant, part night club. The low and dim lighting and the flickering candle light votives on the tables only enhances that experience.

We are emptied into the belly of the restaurant where the tables are placed quite close to each other and being a crowded night, the place has a nice buzz to it. We are handed off to our server Jennifer who immediately surfaces to take our drink orders which commenced with water with a squeeze of lemon.

The Sicilian white wine from the Donnafugata estate came later. A special Restaurant week menu was placed before us and I was happy to see that for each of the three courses - a choice of close to nine items was placed before us.

 

 
We looked around the restaurant which had a nice mix of  age group and gender of what seemed to be a mostly upper cross-section of society.  It was also hard to miss the distinctive murals & chandelier globes bearing down on us.

 
The bread basket promptly made an appearance as soon as we placed an order. Warm and richly endowed with fresh rosemary and lovely fruity olive oil, these we worked on rather rapidly.

Somewhere before a second helping our firsts appeared.

  

 Polpette
Braised Meat Ball in Sugo Finto, Arson Mills White Polenta, Gremolada

My first bite - the polenta which was incredibly creamy and the flavor of lemon which infuses it I thought was genius.  The 'Sugo Finto'is ‘meatless ragù,’  a tomato sauce cooked for nearly as long as a traditional meat sauce and though intensely flavored is not overpowering with the delicate flavored polenta. The braised meatball though moist and flavorful does not prove to be a punctuation mark and reminds me of just that - a well prepared meatball.

 

 Calamari

  Squid, soppressatta, potato, lemon, squid ink vinaigrette 

What a stellar presentation! The squid is perfectly cooked and infused with what we thought was wood smoke but turned out to organic hay smoke. The filling with lemon and mashed potato and morsels of dry Italian cured salami (soppressatta) though works well with the squid, left me wanting. Perhaps it was the fact that I expected the squid to be a vessel of some treasure and the simple mashed potato filling was a bit of a let down. I cannot however walk away from this dish without calling it memorable and was definitely a favorite of the evening.

 

Agnello

 Roasted Shenandoah leg of lamb, grilled romaine, olive-tomato tapenade

One word - fantastic! Perfectly cooked lamb with a wonderful & unexpected surprise from the olive-tomato tapenade. The flavor of the tapenade that reminded me very much of old-world pickles works beautifully with the rare lamb. The grilled romaine, just seared to a wilt is just the right counter-balance and palete cleanser.

 

Bue
Braised beef cheeks, white polenta, onion compote

I consider this comfort food at its best. It reminded me of good home cooked pot roast which though is lovely was unexpected as one of the main offerings. The polenta continued to delight and was a perfect accompaniment to the meat and soft onions.

For the final offerings of the evening, with our espressos we chose these -

 

Delizia Al Limone

Amalfi coast sponge cake filled with lemon cream

We gravitated towards this as soon as we read this on the menu but alas! it turned out to be a disappointment. The texture of the sponge cake was wrong and there was a after taste that was part egg and part something else. Fortunately, we were saved by this -

 

 

Panna Cotta

Vanilla panna cotta, pistachio streusel, sour cherry compote

Now here is a dessert that brings out the poet in me (though there is none) and enough cannot be said about its creamy texture, the wonderful pistachio streusel which was very similar to a really good short bread and the compote that punctuated every bite with part sweet, part tang. Marvelous dessert that I could very well have turned into a whole meal!

Total damages running at $109 including tax and 2 glasses of wine. Not including gratuities of course.

 

~Here's how I see it~

All in all - solid good food, excellent service, pricey wines.

But here is my litmus test - what I look for in a restaurant is very simple:  you're either my Mecca restaurant list material or not. And what I mean by that is that there are a handful of restaurants around the world, if we're any where within a flying or 6 hour driving distance, we'll revisit again and again for that one dish or that one experience.

In short, neither distance nor time will wane the memory.

Bouchon-Las Vegas,  Lupa-NYC , Pizzeria Bianco-Phoenix all fall in that category.

You get my drift?

Those my friends are my Mecca restaurants.

And though the food here was good with hints of genius, I cannot say that I am prepared to include BIBIANA in my list of Mecca restaurants - just yet. Chef Stefanelli is no doubt a rising star.

And I for one am prepared to wait.

 

 

Bon Appétit's Voted Top 10 Sushi Spots, USA ~ Roka Akor, Scottsdale

 
It's not everyday that those of us living in Hooville eat at a  Bon Appetit rated, top 10 sushi spot in the United States and such an occasion was treated with the appropriate primping and coiffing as would warrant on such an occasion.

Me in my evening black and Mr. Hubby in his somber suit. We were ready to embrace an evening of sushi & sashimi delights and were heady with excitement  (sans kids who were safely perched with the baby sitter watching The Incredibles for the 100th time)  We are after all true and blue sushi buffs.

Mr. Hubby who speaks Japanese as fluently a babe talks baby talk is always at home in the land of raw fish and sake. If there was ever a couple who could 'pig-out' on the stuff, it's us!

  

As we enter the restaurant, we take in the modern minimalist surroundings and the smooth glistening gnarly wood sushi bar is a delight. It is impossible to not skim ones fingers on the surface just for the delight of the experience. The open kitchen sits beyond.

As we are seated to the table, I enjoy the plush beautiful leather chairs as opposed to the hard wooden chairs that often cause an ache in my backside from prolonged seating. Too much information? Maybe, but I tend to notice this stuff .

Our waiter whose name I later learned to be Wesley walks over to the table and after the customary small talk, leaps into the intricacies of the menu. Spurred on by our obvious interest and delight in their signature creations, he opens up and takes us under his wings.

So thoroughly impressed am I by his knowledge and attention to detail that I immediately remark to Mr. Hubby "What excellent training they must provide here". We all know that the reputation of a good restaurant does not necessarily translate into great service and just because the figures in right hand column is high enough to give one a double take, it does not necessarily ensue that good service follows.

It was the way Wesley wove the sense of knowledge and care that we uncharacteristically decided to taken him up on ALL of his recommendations for the evening.

Once we placed our order I was thrilled by an introduction to the Executive Chef, Ce Bian & a tour of their kitchen. It was a treat to see the preparation of the dishes in the kitchen to later see them arrive plated at out table.

The wood fired tiered Robata grill that is the hearth of this kitchen. Many of the restaurants specialties come from this fire.

It is fascinating to stand so close to heat exuded by this enormous Robata grill that takes up almost the entire length of the kitchen.

The chef creating the sushi and sashimi platter for our table. I quickly return to the table as the first of our order makes an appearance on our table. Mr. Hubby left alone to sip his sake patiently awaits my return.

Robata-Grilled Scallops with Shiso and Wasabi

$14.00

Sweet & succulent, perfectly cooked scallops with the taste of flame broil and the heady mixture of Japanese basil (shiso), pungent wasabi and sweet honey glaze.

 Cremini Mushrooms with Garlic & Butter

$6.00

A robata grilled skewer specialty the earthy flavor of the creminis pair perfectly with the garlic and chili mayonnaise topping.
With the sushi-sashimi platter arrives fresh Wasabi root, freshly grated on a shark skin lined wooden grater.

Salmon -Sake

 Big Eye Tuna - Mebachi Maguro 

 

$19.00

The salmon is characterized by a sesame oil glaze and a final touch with the blow torch. It goes without saying that the fish was practically swimming with freshness.

ROKA AKOR Butterfish Tataki with White Asparagus and Yuzu

Wagyu Gunkan - Wagyu Sushi with Wasabi, Ponzu and Ginger  

$21.00

These are 2 specialty creations of the restaurant and were preceded by well deserved accolades from server, Wesley. These are undoubtedly not to be missed.

It is impossible to describe the delicacy of both these appetizers. The butter soft texture of the fish with the scent of yuzu (japanese lime) & the crisp asparagus enveloped within teases the senses.

The wagyu beef, incredibly tender and succulent with a kick from the wasabi and ginger nestled in the sweet ponzu (soy) sauce is both refreshing as it is surprising.

 ROKA AKOR Yuzu Miso-Marinated Black Cod with Pickled Red Onion

$26.50

The final pièce de résistance! If you're only going to eat one thing in this place, this should be it!

This Robata grilled cod is so succulent that chopsticks can barely hold on to this incredibly delicate creation. The miso & honey sweet sauce pairs perfectly with the fish. The pickled onions though not my favorite accompaniment adds a visual element.

I cannot emphasize how gracious Executive Chef Ce Bian was. He exuded a genuine warmth in showing me his domain despite the evening rush hour. Neither did he show any signs of stress as he quietly commandeered his troops through the evening rush hour meal.

An obvious master of his craft, Chef Ce Bian gave his personal final touch to every plate as it left for the tables. I thank him for his hospitality.

 

 LOCATIONS

www.rokaakor.com

7299 North Scottsdale Road - Scottsdale, Arizona 85253

~ Other locations ~

London & Hong Kong

Contemporary Japanese & sushi restaurant

Expensive - Expect to pay approx $60-80/person not including alcohol

 Dress - Smart Casual

 

2 Nights in Sin City, The Venetian & my first Thomas Keller experience - Bouchon

~Las Vegas~

A city that has drawn my curiosity for a long time and one that inspires either love or hate.

When Mr. Hubby's work took him there for a few nights, I followed.

My first slow drive down the strip late at night among a throng of cars, bumper to bumper with thousands of people on the sidewalk , holding yard long glasses of what I later came to find out was alcohol, was a heady experience. My first reaction was that the city had all the dynamism of Times Square, NYC.

This sign on a taxi cab was a startling reminder of the promiscuous nature of the city that is a labyrinth that weaves through everything and is inherent to the experience itself.
 

Needless to say, the things  that attract many to this city were of little interest to me and Mr. Hubby. So we concentrated on what does hold much appeal to us - the quality of accommodations, drinks at a fun Night club & an exquisite meal.

 

Ooh! La! La! A Signature Lemon Brioche French Toast at T Cook's, Royal Palms Resort, Arizona

"Oh My God, He's an Adonis" I think to myself as he's walking towards me. I fidget as he smiles at me with all the brilliance of the sun on the Caspian sea and then he starts talking .....and it's like a blow to the face! And I think to myself,  "How can someone so beautiful on the outside be so ordinary on the inside?" I can't wait to get away from his smarmy pontificating & shift uncomfortably as I try to make a hasty exit....

I think you will agree that a similar feeling, a déjà vu if you will, is experienced when we  visit a place so beautiful on the surface that our expectations are enormously heightened & the plated food is perfection in itself -  only to fall flat on the face with the first bite!

This my friends, is something you will never experience here - at the Royal Palms Resort & Spa in Scottsdale, Arizona, a wonderful resort on National Registry of Historical Buildings here in the US. A place as beautiful on the outside as it is on the inside.

Past it's breathtakingly beautiful entrance....

Through these exquisite front doors....

 

And in these stunning surroundings at the T Cook's restaurant awaits one of the finest culinary experiences this city has to offer.

A visit to Scottsdale, Arizona is a visit to 'resort country' - a land ablaze with the hot Arizona sun, carefully manicured grounds,  a plethora of lush golf courses & the unique experience of being surrounded by more embodied botox than you have ever seen in your life!

The resort architecture in this city seems to be a reflection of its inhabitants with the more nouveau riche resorts than fleas on a stray. However, if you are looking for a 'old world' resort that is not only exquisite in its surrounding & architecture but also exemplifies the superlative in beauty and culinary excellence, look no further than the Royal Palms Resort & Spa .

On a recent visit here, a brunch at the resort is where my love affair with T Cook's restaurant began. It all started with a plate of their signature lemon brioche french toast - innocent by all accounts but deviously delicious! So much so that it was unforgettable. And a few weeks after we had returned from the trip, I got on the phone and called the restaurant - with a request.

I explained that I am a mad hatter blogger (well, something to that effect) and asked for the recipe from Sarah Baer, Sous Chef at T' Cook's. Fantastically, she took my request seriously and a week later - voila ! Sitting pretty in my inbox was the recipe!

Today, we have just finished feasting on this & are still basking in the flavors of this recreated delight which I must share with you lovelies with no further delay!

 

It should come as no surprise that the secret of this french toast lies in the Lemon Brioche Bread. The recipe for this bread comes from T Cook's baker Mark Luster.  

For the lemon brioche bread - 24 hours in advance

For 1 qty 2 lb loaf -

To begin with gather the ingredients - unsalted butter, eggs, sugar, milk, good quality lemon curd, all-purpose flour, active dry yeast, warm water at 110 deg F.

Begin by proofing the yeast. To do so measure out 2/3 cup water at 110 deg F. Add 1 packet active dry yeast & 1 tbs sugar. Give it a stir.

   

After 10-15 minutes it should look like this. If it does not then start over with a new packet of yeast.

 

In a large mixing bowl or paraat (or use your mixer with a dough hook) add the 2 cups flour, milk, proofed yeast and salt. Beat/Knead for about a minute.

 

Add the melted butter and beat for about 2 minutes until all the butter is incorporated.

 

Add 1 egg and incorporate till completely blended. Add the next egg and keep going till all the eggs are used up. Make sure you completely incorporate the eggs as you go. the dough will get stickier and stickier as it progresses.

 

Add the lemon curd and knead. Knead until the dough leaves the sides of the bowl (lifts off the bowl as one entity) Do not overwork the dough. The dough will be quite sticky.

 

In a clean mixing bowl add 1/2 tbs vegetable oil and grease the bowl all over. Add the dough ball . Place a plastic wrap over the bowl with a slight gap so it is not airtight. Refrigerate overnight.

 

The next day, preheat the oven to 350 deg F.

The dough will not be as sticky at all. Place in a metal loaf pan, greased with some non-stick baking spray.

Bake for about 40-50 minutes until the top is a beautiful golden brown and a skewer comes out clean when pierced in the center of the loaf. 

Allow the brioche to cool completely on a baking rack for about 1-2 hours at the least before cutting into 1/2" thick slices for the french toast. Do not cut into bread till ready to make the french toast or else the bread will dry out.

For the lemon brioche French Toast - About 1 hour before serving.

The recipe for the Lemon Brioche French Toast comes from T Cook's Sous Chef, Bruce Patterson.  

For the french toast - lemon brioche loaf (of course), oranges (freshly squeezed juice), pure vanilla extract & cinnamon powder.

For the Orange-Maple Syrup - Oranges (freshly squeezed juice), pure maple syrup

For the Cream - Ricotta cheese & Mascarpone

For the Berries on the side - Fresh ripe strawberries, blackberries and blue berries, powdered sugar  

Do not omit any of these elements for a complete experience.

 

For the Syrup -

 

 

Begin by freshly squeezing the oranges. You will need enough oranges for 2 cups juice (about 4-5 oranges). Set aside 3/4 cup orange juice for the french toast egg batter.

Measure and remove the remaining orange juice to a small sauce pan. You should have 1-1/4 cups of orange juice left in the sauce pan.

 

On low-medium heat simmer the orange juice and keep skimming as it collects on the surface. Discard the skim. Reduce the orange juice to half a cup. This may take about 25-30 minutes on low heat. Set aside to cool. 

 

Sieve the 1/2 cup reduced orange juice in a bowl. Add 1-1/2 cup pure maple syrup. Stir till blended. The syrup is ready to serve.

Meanwhile begin working on the berries and cream.

For the Cream -

 

In a bowl combine 3/4 cup ricotta cheese with 3/4 cup Mascarpone. Stir till mixed & refrigerate till further use.

For the Berries -

  

Figure about 3/4 to 1 cup fruit per person. 

For the strawberries, rinse & cut the tops off the strawberries. Quarter and set aside. For the blackberries & blue berries,  get rid of over ripe and discolored ones. Wash and strain to get rid of excess water.

Place all the berries in a medium mixing bowl. Add the powdered sugar  Stir.

Cover & allow the berries to macerate in the refrigerate till serving time.

For the Lemon Brioche French Toast -

Preheat the oven to 250 deg F. Set aside a baking tray lines with parchment paper.

 

In a large mixing bowl, crack the eggs discarding the shell. Add cinnamon powder, pure vanilla extract and the reserved orange juice. Whisk vigorously till all the eggs are blended and the cinnamon powder lumps are dissolved. 

Cut the loaf into 1/2" thick slices. Figure about 2-3 slices per person so you may end up using most of the loaf.

 

Bring 1 tbs oil and 1 tbs butter to melt on medium heat.

Soak the bread slice one at a time depending on the size of the bowl for about 30 seconds each side.

 

Place into the hot butter and pan fry for about 2 to 2-1/2 minutes per side or until both sides are a beautiful golden brown and the bread is no longer squishy and oozing egg.

 

Place on the baking tray and keep warm in the oven till the rest of the french toasts are ready.

Keep returning the french toasts to the oven as they are ready to keep warm.

 

 

 

 

 

To plate -

Serve the french toast warm with the macerated berries, cream & orange-maple syrup on the side.

 
Wonderful with some bubbly!

The texture of the lemon brioche bread is rich and dense. The flavors of the lemon is delicate and comes through with every bite. The orange infused maple syrup paired with the creamy ricotta-mascarpone amps up the flavors in the whole dish. The berries constantly refresh the palate.

Every one of these elements in crucial to the holistic experience of this dish. Absolutely delightful and thumbs up all the way!!

With special thanks to Sous Chef, Bruce Patterson & baker Mark Luster at T Cook's, Royal Palms Resort & Spa, Scottsdale, Arizona. And this day would never have come without Sous Chef Sarah Baer, who patiently bore the onslaught of my umpteen clarification emails. Thank You!

Recipe for

Lemon Brioche French Toast

Lemon Brioche bread -

Preparation time - 20 minutes

Chilling time - Overnight

Baking time- 40-50 minutes

French Toast -

Preparation time - 30 minutes

Cooking time- 30 minutes

Serves 4

Shopping list

Lemon Brioche bread -

3 cups all purpose flour

2/3 cup unsalted butter, melted

3 eggs

1 tbs sugar

1 tbs milk

1-1/2 tbs good quality lemon curd

 

2/3 cup warm water (110 deg F)

1 packet dry active yeast

1 tsp salt

For the french toast -

1 qty, 2 lb, lemon brioche loaf

4-5 navel oranges (freshly squeezed juice)

1 tsp pure vanilla extract

1/4 tsp cinnamon powder

For the Orange-Maple Syrup -

Oranges (freshly squeezed juice)

Pure maple syrup

For the Cream -

3/4 cup Ricotta cheese

3/4 cup Mascarpone

For the Berries on the side -

2 cups quartered fresh ripe strawberries

1-1/2 cup blackberries

1 cup blue berries

1-1/2 tbs powdered sugar

For the Lemon brioche loaf -

Begin by proofing the yeast. To do so measure out 2/3 cup water at 110 deg F. Add 1 packet active dry yeast & 1 tbs sugar. Give it a stir.

After 10-15 minutes it should look like this. If it does not then start over with a new packet of yeast.

In a large mixing bowl or paraat (or use your mixer with a dough hook) add the 2 cups flour, milk and salt. Beat/Knead for about a minute.

Add the melted butter and beat for about 2 minutes until all the butter is incorporated.

Add 1 egg and incorporate till completely blended. Add the next egg and keep going till all the eggs are used up. Make sure you completely incorporate the eggs as you go. the dough will get stickier and stickier as it progresses.

Add the lemon curd and knead. Knead until the dough leaves the sides of the bowl (lifts off the bowl as one entity) Do not overwork the dough. The dough will be quite sticky.

In a clean mixing bowl add 1/2 tbs vegetable oil and grease the bowl all over. Add the dough ball . Place a plastic wrap over the bowl with a slight gap so it is not airtight. Refrigerate overnight.

The next day, preheat the oven to 350 deg F.

The dough will not be as sticky at all. Place in a metal loaf pan, greased with some non-stick baking spray.

Bake for about 40-50 minutes until the top is a beautiful golden brown and a skewer comes out clean when pierced in the center of the loaf. 

Allow the brioche to cool completely on a baking rack for about 1-2 hours at the least before cutting into 1/2" thick slices for the french toast.

Do not cut into bread till ready to make the french toast or else the bread will dry out.

For the lemon brioche French Toast - About 1 hour before serving.

For the Syrup -  

Begin by freshly squeezing the oranges. You will need enough oranges for 2 cups juice (about 4-5 oranges). Set aside 3/4 cup orange juice for the french toast egg batter.

Measure and remove the remaining orange juice to a small sauce pan. You should have 1-1/4 cups of orange juice left in the sauce pan.

On low-medium heat simmer the orange juice and keep skimming as it collects on the surface. Discard the skim. Reduce the orange juice to half a cup. This may take about 25-30 minutes on low heat. Set aside to cool. 

Sieve the 1/2 cup reduced orange juice in a bowl. Add 1-1/2 cup pure maple syrup. Stir till blended. The syrup is ready to serve.

Meanwhile begin working on the berries and cream.

For the Cream -

In a bowl combine 3/4 cup ricotta cheese with 3/4 cup Mascarpone. Stir till mixed & refrigerate till further use.

For the Berries -

For the strawberries, rinse & cut the tops off the strawberries. Quarter and set aside. For the blackberries & blue berries,  get rid of over ripe and discolored ones. Wash and strain to get rid of excess water.

Place all the berries in a medium mixing bowl. Add the powdered sugar  Stir.

Cover & allow the berries to macerate in the refrigerate till serving time.

For the Lemon Brioche French Toast -

Preheat the oven to 250 deg F. Set aside a baking tray lines with parchment paper.

In a large mixing bowl, crack the eggs discarding the shell. Add cinnamon powder, pure vanilla extract and the reserved orange juice. Whisk vigorously till all the eggs are blended and the cinnamon powder lumps are dissolved. 

Cut the loaf into 1/2" thick slices. Figure about 2-3 slices per person so you may end up using most of the loaf.

Bring 1 tbs oil and 1 tbs butter to melt on medium heat.

Soak the bread slice one at a time depending on the size of the bowl for about 30 seconds each side.

Place into the hot butter and pan fry for about 2 to 2-1/2 minutes per side or until both sides are a beautiful golden brown and the bread is no longer squishy and oozing egg.

Place on the baking tray and keep warm in the oven till the rest of the french toasts are ready.

Keep returning the french toasts to the oven as they are ready to keep warm.

Serve the french toast warm with the macerated berries, cream & orange-maple syrup on the side.

 

  

Enjoy!

I've got Snail Mail & Just in time for a Splendid No-Roll Chicken & Pecan Crumb Pie

I love it when the likes of Christmas morning arrives unexpectedly!

Well, it feels like Christmas to me because when the knock on the door revealed the man-in-brown holding a rather large box, I was eager with anticipation at the possibility that it could very well be my coveted and awaited Emile Henry 9" pie dish. Hooray!

This is wonderful timing because it coincides with a conversation I've had with Leslie, one of the owners at the quaint Wildflower Cafe in Clearwater, Florida. They have a wonderfully idyllic neighborhood cafe tucked away which serves a wonderful breakfast, brunches and don't even get me started on their pies!

During a visit many years ago I still remember their excellent Chicken & Pecan pie was. Anyway, I got on the telephone and decided to ask for the recipe because I was pining for a slice and I don't think Mr. Hubby is interested in buying me a $544 air ticket any time soon!

As Leslie pointed out the recipe was also featured in their local newspaper.

Why is the timing providential? Because Pie meets Dish my friends!

For those of you who've hung out with me in the kitchen these last 3 months you probably know that where most women salivates over their Oscar de la Renta's, I salivate over my bake ware & cook ware and as far as I'm concerned Emile Henry & Mauviel top my drool list!

I look past the detritus of my package opening session cluttered around me in a hope to get it cleaned up before Mr. Hubby comes in through the door and starts tsk-ing in displeasure. And finally revealed is this -

Wow! First thought, look how thick it is! My no-names pie dish that I've had for years tends to overcook my pies in spots & is half the thickness of this baby plus, I love the color! A beautiful glistening red, technically a 'cerise' - none of that 'can't quite put my finger on it - could go 2 shades this way or that way'.

I also love that beautiful scalloped edge which I think will be perfect homemade pies - reminiscent of the pinched edges, don't you think? And it can go from freezer to oven!

So lets get started and put the dish to good use so we can start digging into this.....

This I promise you, this pie is going to be on top of your list for holidays, brunches, potlucks, day after Thanksgiving & every other occasion that requires a stress-free fabulous dinner prepared in advance. You know why?

Because its even better, when you bake it, cool it, refrigerate it and then eat it! How great is that? Finally a dish that's made for us busy worker bees.

Also, absolutely brilliant with chutneys and marmalade (in fact I wouldn't advise you miss it for the world) I served it with my special Chutney de POM, Kumquats, Jalapeno & Ginger - the recipe for which is here but you can serve it with any favorite fruit chutney or marmalade of your choice.

The ingredients for this recipe can be divided into the filling & the pie crust (base & topping)

The filling -

Use leftover rotisserie chicken (both dark & white meat in equal quantities for a moist filling), red Spanish or vidalia onion, Tabasco sauce, dried dill, sour cream, mayonnaise, eggs, chicken stock, shredded cheddar cheese.

Chicken - De-bone and chop the chicken.

Onion - Peel, discard the skin and finely chop.

Eggs - Crack & dispose shell. Beat with a fork & set aside.

In a large mixing bowl add beaten eggs, chicken, sour cream, mayonnaise, chopped onions, Tabasco, dill & shredded cheese.

With a spatula stir. Add the chicken stock and stir again. Once well blended, set aside.

Pie crust & topping -

Preheat the oven to 350 deg F.

Gather the ingredients - all purpose flour, shredded cheddar cheese, chopped pecans, vegetable oil & paprika.

In a medium bowl, mix all the ingredients. Use a spatula or use your clean hands. Mix until all the ingredients are completely blended and a crumbly mixture is formed.

Use non-stick baking spray and generously spray the inside of the 9" pie dish - base and side walls.

Separate the mixture into 2 equal parts. Use one half for the base and set aside the other half for the topping.

Using clean hands, spread the mixture (the half for the base) as best you can and press along the sides and the walls so it of as uniform thickness as possible.

Keep pressing the mixture down so it stays in position.

Bake the pie base ion the preheated oven for 15 minutes. It will show only a slight browning but not considerable color difference.

Spoon all the contents of the filling into the baked base.

Sprinkle the other half of the crumb topping uniformly over the pie.

Place in the preheated oven for 45 minutes.

Do not open the oven door or mess with it in any way during the baking process.

And what you get is the pie with a wonderful crumbly top - gorgeous texture as you can see!

Set the pie aside for at least 45 minutes to an hour before serving or else the filling will be runny. If you are serving the next day, allow the pie to cool completely and then refrigerate.

Cut into the pie and the filling is firm but moist and not at all dry. The base and topping is like a streusel texture, flaky & cheesy.

Serve it with some wonderful fruit chutney. I served mine with my special Chutney de POM, Kumquats, Jalapeno & Ginger - the post for which is here

The pie filling is so very creamy and flavorful. The cheese and pecan pie crust and base provide a wonderful textural and flavor variation to the creaminess of the filling.

Very pleasing to the eye and the belly. I will be making this again and again. Given the ease of preparation it's on my must-do list for brunches!

With little bites of the chutney, the pie is elevated to a whole other level. The spicy-tart-sweet flavors from the chutney, work beautifully with all the elements of the pie. This would be great even with a simple orange marmalade in a pinch me thinks.

I have to say, the Emile Henry pie dish has done its job admirably - there was no uneven browning at all. One must attribute this to the thickness & that burgundy clay they use. I'm thrilled with it and can't wait to use it for all my summer fruit pies!Yum!

Recipe for

Splendid No-Roll, Chicken & Pecan Crumb Pie

Adapted from the Original recipe by Wildflower Cafe, Clearwater, Florida

Please Note - I have used artistic liberties & adjusted quantities of some the ingredients from the original recipe. These differences have been highlighted with cross-outs.

Preparation time - 30 minutes

Baking time- 1 hour

Shopping list

Filling-

12 oz cooked chicken 13 oz cooked rotisserie chicken, chopped

3 eggs

1-1/2 cup sour cream 1 cup sour cream

3/4 cup mayonnaise 1/2 cup mayonnaise

3/4 cup chicken broth 1/2 cup chicken stock

3 dashes Tabasco sauce

3/4 tsp dill 1 tsp dried dill

3 oz shredded cheddar cheese

1/3 cup finely chopped vidalia or red onion

Pie base & topping -

1-1/2 cup all-purpose flour

4 tbs vegetable oil

1/2 cup chopped pecans

1 tsp salt 3/4 tsp salt

1 tsp paprika

6 oz shredded cheddar cheese

Preparation -

The filling -

Chicken - De-bone and chop the chicken.

Onion - Peel, discard the skin and finely chop.

Eggs - Crack & dispose shell. Beat with a fork & set aside.

In a large mixing bowl add beaten eggs, chicken, sour cream, mayonnaise, chopped onions, Tabasco, dill & shredded cheese. With a spatula stir. Add the chicken stock and stir again. Once well blended, set aside.

Baking method -

Preheat the oven to 350 deg F.

Gather the ingredients for the pie crust & topping - all purpose flour, shredded cheddar cheese, chopped pecans, vegetable oil & paprika.

In a medium bowl, mix all the ingredients. Use a spatula or use your clean hands. Mix until all the ingredients are completely blended and a crumbly mixture is formed.

Use non-stick baking spray and generously spray the inside of the 9" pie dish - base and side walls. Empty the contents of the crumbly mixture into the pie dish.

Separate the mixture into 2 equal parts. Use one half for the base and set aside the other half for the topping.

Using clean hands, spread the mixture (the half for the base) as best you can and press along the sides and the walls so it of as uniform thickness as possible.

Keep pressing the mixture down so it stays in position.

Bake the pie base ion the preheated oven for 15 minutes. It will show only a slight browning but not considerable color difference.

Spoon all the contents of the filling into the baked base.

Sprinkle the other half of the crumb topping uniformly over the pie.

Place in the preheated oven for 45 minutes.

Set the pie aside for at least 45 minutes to an hour before serving or else the filling will be runny. If you are serving the next day, allow the pie to cool completely and then refrigerate.

Serve with some wonderful fruit chutney. I served mine with I served it with my special Chutney de POM, Kumquats, Jalapeno & Ginger - the recipe for which is here

Enjoy!