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Tag: Unique foods

  • Eating My Way Through Missouri

    Eating My Way Through Missouri

    Recently, my husband and I spent five days exploring Missouri. The historic sights were a lot of fun but so was the regional food.

    A friend of ours, who previously lived in Kansas City, strongly recommended Winstead’s – a diner that goes back to 1940. Besides recommending the burgers, he told us that we had to try the cherry limeade drinks. Wow – what a fantastic beverage…especially on a very hot day. It is probably the best limeade I have enjoyed in a long time. The dollop of lime sherbet on top is a nice touch.

    We had heard so much about Tom’s Town Distillery and our visit did not disappoint. We took the tour which includes the distillery flight tasting – vodka, gin and several bourbons. The place is located in the Crossroads section of Kansas City. It is the first legal distillery in the city since Prohibition. The downstairs area includes a beautiful lounge and bar where you can order an assortment of cocktails and fun food. The place has an exciting speakeasy feel. It is named after the infamous Tom Pendergast who ran Kansas City politics between 1925 and 1939. When asked about bypassing prohibition laws, he famously responded that the people are thirsty.

    There are many terrific options for Kansas City BBQ. We chose Jack Stack’s at the Freight House. The restaurant dates back to 1957 and has 6 locations in the Kansas City area. The food was fantastic and plentiful. A local Uber driver insisted that we order the burnt beef tips, cheesy corn and beans with brisket. His recommendations were spot on. My brother-in-law ordered the lamb ribs and said that they were delicious. My husband loved his pork ribs, too.

    The next day we spent the morning in the Market Place section of Kansas City. My brother-in-law recommended Pigwich for lunch. It was a great recommendation. My husband and I both ordered the BBQ Pork Brisket sandwiches. They were delicious and so different from any BBQ that I have had in the past. I couldn’t get over how reasonably priced the food was versus at the equivalent in our home state of California.

    We spent two nights in Independence Missouri and discovered the Courthouse Exchange while walking around. What a great find! It is an old underground pub that has been in existence since 1899. The food was delicious and the cocktails, made using Polly’s Pop, were amazing. We even tried a local favorite item in Missouri – the fried mushrooms and they were really good.

    Speaking of Polly’s Pop, what a delightful find. It was a family-owned business that started in Independence Missouri back in 1923. The brand was a favorite of Harry Truman. Unfortunately, the company went out of business in 1967. In 2016, a local company brought the soda back. It comes in a variety of flavors including strawberry – which my husband and I both loved. Don’t make the mistake we did and assume that you can buy Polly’s Pop at their store location in town. An employee quickly directed us to several options for purchasing Polly’s Pop. We chose Gilbert Whitney & Company – a fun kitchen equipment and gourmet food store located across the street from the County Courthouse.

    The soda comes in classic glass bottles using 1940-era equipment that the owners restored. The soda is made with 100% cane sugar as well as locally-sourced flavors. In addition, Polly’s Pop makes a fantastic BBQ sauces called Polly-Q – including a Root Beer soda version. The store let us sample the BBQ sauce and I was hooked. I can’t wait to try it on some ribs.

    While visiting Hannibal, we quickly learned that it’s all about huckleberries. We tried huckleberry ice cream at the local ice cream parlor called Becky’s Old-Fashioned Ice Cream Parlor. It was delicious. I also bought a huckleberry chocolate bar at the Mark Twain house gift shop. It was very good – extra sweet from the huckleberries.

    Our final food adventure was at the Kansas City International Airport where we tried the pulled brisket nachos at Meat Rushmore’s. The nachos were really tasty. The restaurant has multiple Meat Rushmore BBQ sauce bottles on its tables so that you can find the right one for you.

    Finally, be sure to allow a few extra minutes at the airport for some shopping. The airport has an impressive store that sells a large variety of local BBQ sauces to take home – including the famous Gates sauces.

    Cherry Limeade from Winstead’s
    A Single Winstead – the Dinner Serves Double and Triple Ones, Too
    Winstead’s Tater Tots
    Distiller’s Flight At Tom’s Town
    Ribs & Burnt Beef Tips At Jack Stack’s
    Pulled Pork & Burnt Beef Tips At Jack Stack’s
    Brisket Sandwich At Pigwich
    Courthouse Exchange Boozy Root Beer Float
    Courthouse Exchange’s Cherry Cream Soda Cocktail
    Courthouse Exchange Fried Mushrooms
    Courthouse Exchange Mac ‘N’ Cheese with Pulled Pork & Green Onions
    Courthouse Exchange Chicken-Fried-Chicken
    Huckleberry Ice Cream in Hannibal MO
    Famous Polly’s Pop of Independence MO
    Pulled Beef Brisket Nachos At the Kansas City International Airport – Meat Rushmore BBQ
    Local Chocolate from Hannibal
    The Pigwich At the City Market Section of Kansas City
  • An’s Gate D5 Is Now Accepting Passengers for the Best Gelato!

    An’s Gate D5 Is Now Accepting Passengers for the Best Gelato!

    Recently, my husband and I checked out the newly opened An’s Gate D5 in downtown Oceanside – across the street from the pier.

    Previously, I had read glowing reviews about An’s Dry Cleaning in San Diego. So, I have been eagerly awaiting the opening of the Oceanside location . What a remarkable ice cream product – beats almost anything else I have tasted when it comes to ice cream or gelato.

    Each An’s location has a different fun theme. The Oceanside branch is housed in the famous Top Gun House and even has an exact replica of Tom Cruise’s motorcycle from the movie Top Gun. The entire interior has an aviation terminal theme with all of the gelato flavors having the names of destinations. We sat outside on the porch and enjoyed beautiful views of the ocean and pier as we ate our gelato.

    This place is not just a cheap gimmick. Upon reaching the front counter, the staff suggests that you cleanse your palette with an orange sorbet followed by a sample of each flavor. I was actually surprised how much I enjoyed the vegan grapefruit-strawberry sorbet. Each flavor is unique and incredibly rich. The gelato is made fresh daily. After our taste testing experience, my husband and I both opted for waffle cones. I am a big fan of the Del Mar and Ho Chi Minh flavors. Even the cones were freshly made and delicious.

    Currently, An’s Gelato has five locations within San Diego County:

    An’s Dry Cleaning – North Park

    An’s Hatmakers – Del Mar

    An’s Electronic Repair – Ocean Beach

    An’s Athletic Field Services – Petco Park

    An’s Gate D5 – Oceanside

    For the past two consecutive years, USA Today has named An’s Gelato the number one gelato in the country. The place is definitely worth a visit.

    Front Exterior of the Top Gun House
    Interior Seating
    Ice Cream To Go
    The Line
    Signage To Create a Boarding Gate Atmosphere
    The Menu of Ice Cream Flavors
    Enjoying the Experience
    Our Gate Agent Giving Us Tastings
    The Vohemar
    Honey, Butter & Cornbread
    Options Including Killer Waffle Cones
    We Both Went With Waffle Cones
    What An Amazing Experience!
    The Husband Enjoying His Cone Sitting In Front
    Visitors Love Photo Opportunities with Maverick’s Motorcycle
    Replica of the Top Gun Motorcycle
    Front Porch at the Top Gun House
    Standing in Front
    Top Gun House
    Top Gun House
    Plaque Adjacent to Maverick’s Bike
    The Top Gun Motorcycle
  • Shanghai-Style Chinese Food In Southern California

    Shanghai-Style Chinese Food In Southern California

    For decades now, Convoy Street has been the destination for amazing restaurants and markets within San Diego.

    Originally, the area was known as Camp Kearny – named after Brigadier General Stephen Kearny of Mexican-American War fame. In 1946, post WWII, the area was decommissioned. By the 1970s, the first wave of Asian businesses started popping up. By the 1980s, a plethora of really good restaurants was established along a 1.5 mile area of Convoy Street.

    One of my very favorite spots is Tasty Noodle House which serves delicious Shanghai-style Chinese food at reasonable prices. The place opened its first location in Hacienda Heights California back in 2010. The owners slowly expanded and opened up a location on Convoy Street in 2015. I only recently discovered it and I am hooked. Convoy Street offers so many choices but I keep returning to Tasty Noodle House. The restaurant is famous for its spicy cucumber salad which looks spicier than it really is. As my husband said to me – “who knew cucumbers could taste this good?”The dumplings are so fresh and remind me of the ones I enjoyed years ago at a dumpling place in Xian China – really fantastic. When we placed our dumpling order, our waitress apologetically told us that it would take 15 minutes. The dumplings were so worth the wait. Every dish is so flavorful that I have yet to feel the urge to use any soy sauce. On our most recent visit we tried the beef with black pepper sauce and it did not disappoint. I have yet to find another Chinese restaurant closer to my home that delivers such flavor and variety. We shall return in the near future.

    Outside Tasty Noodle House
    4646 Convoy Street
    Interior of Tasty Noodle House
    Beef with Black Pepper Sauce
    Spicy Cucumber Salad
    Steamed Beef Dumplings with Ginger
    Tasty Noodle House Menu
    Shanghai Grilled Pork Buns
    Parking Lot Entrance for 4646 Convoy Street
    Tasty Noodle House Menu
    Tasty Noodle House Menu
    Tasty Noodle House Menu
  • Stung by Killer Bee Pizza In Oceanside!

    Stung by Killer Bee Pizza In Oceanside!

    I have heard so much about Corner Pizza’s Killer Bee pizza. So, I knew I had to try it. My husband John, reluctantly, joined me for my latest food adventure. It ended up being a delicious food extravaganza. So, what is on a Killer Bee pizza? It consists of sauce, mozzarella, Gorgonzola, fresh rosemary, soppressata (an Italian dry-cured salami), pepperoni and chili honey. The combination of flavors really works! My husband and I felt we were in food nirvana. Plus, the crust is terrific – not too thick and with just right amount of chew.

    This was our first time at Corner Pizza’s Oceanside location but it won’t be our last. The homemade cookies are worth consideration, too. We really enjoyed the chocolate chip and sea salt ones.

    Exterior of Killer Bee
    Interior of Killer Bee
    Interior of Corner Pizza
    So Love This Sign
    Bar Area
    Killer Bee
    Killer Bee Pie
    Hot Honey
    Close-Up the Killer Bee Pizza
    Hard Cider and Beer
    Complimentary Water
    Delicious Homemade Cookies
    Cookie Close-Up – chocolate chips & Salt Crystals
    Box for Our Leftovers
    Smiling After A Fantastic Dining Experience
  • Fondue Is Fun All the Time!

    Fondue Is Fun All the Time!

    I’m a cheese monger and I recently decided to host a cheese fondue event at my store in honor of Mother’s Day weekend. The event proved to be popular with both customers and employees. Fondue offers so many creative options and sets the tone for a fun day. A surprising number of people were new to trying cheese fondue.

    I have seen many variations in the basic recipe but this is how I like to make my fondue:

    Ingredients

    1 Crushed Garlic Clove

    1 Cup White Wine

    1 Tablespoon Lemon Juice

    16 Ounces Grated Cheese – 50/50 Mix of Gruyere and Emmental (other cheese options include Appenzeller, Raclette and Fontina)

    3 Tablespoons Cornstarch

    1/2 Teaspoon of Salt

    1 Tablespoon Nutmeg

    Directions

    First, rub the crushed garlic around your pot. Next, add in the wine and lemon juice. The acid in the lemon helps the cheese and liquid bind together – preventing a clumping mess of cheese. In a separate bowl, mix together all the grated cheese and cornstarch. As the liquid heats up, slowly add in the cheese mixture. Finally, add in a pinch of salt and the nutmeg.

    I use an electric fondue pot that dates back to the 1970s. It was my mother-in-law’s and brings back lots of great memories for my husband.

    Regardless of what type of pot you use for your fondue, my recommendation is to not cook the fondue at too high of a temperature or your fondue may separate.

    I served my fondue with sliced baguettes and cornichons piquants. I like the balance of the cheese with slightly spicy dill pickles. Bell peppers, carrots and slightly blanched broccoli or asparagus also work really well.

    Enjoy!

  • What’s It Like To Carve An 85-Pound Wheel Of Parmesan Cheese?

    What’s It Like To Carve An 85-Pound Wheel Of Parmesan Cheese?

    This is something I never envisioned doing until I became a professional cheese monger. It is exciting, a bit daunting and definitely exhausting…mostly it is fun.

    Authentic Parmigiano Reggiano is strictly regulated in Italy and can be made in only a handful of specific regions. As a result, it is more expensive than cheaper Parmesan versions made within the United States. Each Italian wheel, made from just milk, salt and rennet, is inspected and certified.

    The taste difference between authentic Italian Parmigiano Reggiano cheese and cheaper Parmesan alternatives is staggering. Authentic Italian Parmigiano Reggiano is made from unpasteurized milk whereas most American Parmesan is made from pasteurized milk. The Italian cheese tastes sharper with a nutty flavor. The U.S. versions are milder and smoother in texture. BelGioioso Cheese is one of the few American exceptions that uses unpasteurized milk for its Parmesan. BelGioioso is based in Wisconsin as an FYI.

    For me, the entire process of cutting into the wheel, splitting the wheel into two and then dividing the two halves into four pieces is a multi-hour process. I then take one of the wheel quarters and divide that into two pieces which I then cut into smaller pieces. I should add that by the time I am finished, my entire workspace is covered in a blanket of cheese snow.

    At my store, I enjoy sharing samples of a freshly cut wheel with my customers. For those who are somewhat familiar with authentic Italian Parmesan, it is a happy reunion with an old friend. For those new to authentic Parmesan from Italy, the look of discovery is a joy for me to witness.

    I like to remind my friends and customers that a little Parmesan goes a long way. I love using it in my salads, egg dishes, soups and sauces. It goes without saying what it does to pasta. A high-quality Parmesan is especially critical if you’re making an Alfredo sauce. I learned to make this pasta dish from two Italian ladies visiting a friend. I cringe if I see someone adding milk or cream to Alfredo – that’s a big no-no. If you make the dish the authentic way with just pasta, butter, pasta water, Parmesan, salt and black pepper you will really appreciate the difference a high-quality Parmesan makes.

    Finally, stores like mine that sell authentic Parmigiano Reggiano cut from wheels will also sell Parmesan rinds. The rinds are great for both flavoring and thickening soups, sauces and stews.

    Mangia, mangia!

    I am standing next to an uncut 85-pound wheel of imported Parmesan
    My set of Parmesan cutting knives
    The knife I use to score the wheel
    First cut to score the rind
    Scoring the top, sides and bottom of the wheel
    Next, wedging the line open
    Continuing to wedge the gap open
    Success! The wheel is now in two pieces.
    Some tasty pieces from splitting the wheel into two halves.
    Using my cheese wire-cutter to cut smaller pieces
    A pile of smaller pieces cut from the wheel
    I ran some pieces through my commercial-grade food processor for shredded Parmesan

  • Lobster Roll

    I first discovered the delicious treat known as the lobster roll years ago while attending college in Massachusetts. At the time, I had no idea of the controversy: cold or hot, celery or no celery and, of course mayonnaise or no mayonnaise. Many heated arguments have erupted over these questions. Depending upon what state you go to, for example Maine or Connecticut, determines your definition of a lobster roll.

    Personally, I like mine Connecticut style which means butter, salt, pepper and lemon juice. I have tried the cold mayonnaise version and it is just not my thing. Also, to those who add celery – wrong! Lobster has a very delicate taste and I think that it interferes with the flavor of lobster versus complimenting it.

    The lobster roll sandwich goes back to the 1920s but really gained popularity in the 1970s. I went to college in the 1980s and never heard of lobster rolls until I was in Massachusetts.

    Locally, we go to Lobster West in Encinitas California for our sporadic fix. The place not only prepares the lobster perfectly but serves the sandwich on the perfect toasted roll with the right amount of melted butter! In addition, whenever I am in Massachusetts for one of my college reunions, I always make sure to enjoy a lobster roll.

  • Say Cheese!

    Say Cheese!

    I recently attended Gourmet Foods International’s San Diego Food Expo. I enjoyed every aspect of the experience…except, perhaps, that feeling of being so full by the end of the day.

    The day started early in the morning with a series of classes:

    French and American Hams for Charcuterie Boards

    I loved learning about the history behind the Jambon-Beurre. It is the classic Parisian sandwich made with just three ingredients: baguette, ham and butter. What makes this simple sandwich so special is the quality of all three ingredients. French butter, in particular, is a lot more rich and creamy than the American version. The ham, Jambon de Paris, is a wet-cured and boiled ham that is not smoked. It is very tender and not salty. I must confess that while I was in Paris, I focused on two other classic French dishes – soupe a l’ oignon and croque-monsieur. That said, I can’t wait to go back to Paris for a Jambon-Beurre.

    Next up, the president/owner of The Spotted Trotter out of Atlanta Georgia spoke about his background as a chef at French Laundry in Napa Valley and his desire for a greater purpose – to create fine American-made charcuterie meats. We sampled his Tasso Ham (a heavily spiced and pecan-smoked meat) and Culatello Prosciutto (made from the center of the pig leg and known as the king of prosciuttos). Both were immensely delicious and impressive.

    California Cheeses

    Highlights included meeting one of the three sisters who own Point Reyes Farmstead Cheese – a company that started out only making blue cheese. The company has expanded with other products and now makes several versions of Toma which the president described as an Italian cheese with a Dutch twist. I loved her suggestion of using the company’s TomaRashi (Toma flavored with Japanese chili flakes, ginger, orange peel, nori and nigella seeds) in tacos.

    Cypress Grove Cheese brought its spectacular Humboldt fog cheese – a yummy goat cheese with a gooey layer under the rind and a layer of vegetable-based ash in the center. You really have to try it to appreciate it. This cheese looks like a work of art. In addition, the Cypress Grove representative brought their Dutch-made goat Gouda called Midnight Moon. This cheese is so smooth and sweet. I sell a lot of it in my store. I almost think it has a cult-like following. It is an expensive cheese but so worth it.

    Cheese Pairings

    In this class, we were given an assortment of cheeses, including Point Reyes Bay Blue, Vermont Creamery’s Hooper (creamy cheese shaped like a donut) and Marin French’s Breakfast Brie (a soft and rich Brie without a rind). The Bay Blue has a fudge-like texture with a more mellow and sweeter taste than their original blue cheese. It really complimented the Jose Andres dark chocolate. Also, I enjoyed the Breakfast Brie with the pepper jelly. My other favorite pairing was the Marin French breakfast cheese with sweet peppers.

    The Convention Hall Booths

    Walking around the convention hall was a food-coma experience. As a professional cheese monger, I am responsible for ordering everything from specialty cheeses to a variety of foods someone would want to pair with his or her cheese. That means I interested in jams, crackers, halva, dried fruit, specialty meats and so on.

    The Ube Gouda caught my eye because of its vibrant color. The cheese maker gets this color by adding in Japanese Ube potato to the mix. Surprisingly, the cheese has a mild and slightly sweet flavor.

    For those who love Jose Andres potato chips (they are delicious and consist of only 3 ingredients: potatoes, olive oil and salt),you will be happy to know that the company has a new flavor – curry. I tried it and loved it; it is not overpowering.

    Marin French Cheese Company has a new Brie with a garlic-free version of everything-but-the-bagel seasoning and it’s wonderful!

    Firehook was there with their classic gourmet cracker flavors (sea salt, rosemary sea salt, garlic & thyme and so on). The company produces the best organic Mediterranean-style cracker that has just a handful of ingredients and nothing artificial. Firehook has a new dill-flavored cracker and it is fantastic. If you have not tried Firehook, you need to. These crackers are insanely good.

    Eventually, all good things come to an end and so my husband, a friend and I all waddled out of the convention hall and into our car. I left feeling completely full and inspired by all the new products I tasted.

    Ube Gouda
    Tasting Ube Gouda
    Creamy Maytag Blue
    Really Fresh-Tasting Jams
    Goat Cheeses from Cypress Farm Including the Dutch Sheep Gouda Lamb Chopper
    English Cheeses from Somerdale
    English Cheddar with Pumpkin Spice
    Plate from My Cheese Pairing Class
    Great Resource for Those Interested in Learning More
    Fun Display at the Expo
    California Cheeses for Class
    Ham Tasting Class
    Red Pepper Jelly from My Cheese Pairing Class
    Humboldt Fog Cheese
    Mixture of Olives & Red Peppers from My Cheese Pairing Class
    Jose Andres Chocolate with a Hint of Cinnamon

  • Hungarian Paprika Soup – Wow!

    My First Attempt Using My New Stash of Imported Paprika From Budapest

    I recently returned from an incredible 15 Viking River cruise from Budapest to Amsterdam. Budapest was probably my favorite place we visited. While there, we visited the Great Market Hall where I stocked up on a variety of paprika products including paprika paste.

    Today was the day – I finally felt alert enough, after battling severe jetlag from a nine-hour time difference, to attempt making homemade soup.

    The result was an amazing soup with so much flavor that my family gave me a standing ovation.

    Ingredients:

    3 tablespoons avocado oil

    1 large onion finely chopped

    3 smashed cloves garlic

    4 peeled carrots – diced

    3 stalks celery – diced

    1 red bell pepper – diced

    2 tablespoons paprika paste

    1 12 ounce can tomato paste

    1 cup red wine

    2 cups vegetable stock

    3 bratwurst sausage links

    1 cup shredded green cabbage

    salt and pepper to taste

    2 cups diced potatoes

    First, sauté the garlic, onion, carrots and celery in the avocado oil. Add in the diced red bell pepper. Add in the paprika (preferably in paste form).

    After five minutes, add in the tomato paste, wine and vegetable stock.

    In a separate pan cook the sausage links until partially cooked. Cut into pieces and then add into the soup. Add in the shredded cabbage and salt and pepper to taste. Let the soup simmer for 20 minutes at medium heat.

    Finally, add in the cut up potatoes pieces. Let the soup continue to cook at a low temperature for another 20 to 30 minutes. I dislike overcooked potatoes so I always add them in last.

    This is a great soup to make the day before and then reheat the next day. It gets better overnight.

  • 15 Days of Viking River Cruise Desserts!

    15 Days of Viking River Cruise Desserts!

    While all of the food was wonderful on the Viking River Cruise, the desserts were legendary. A variety of desserts were offered at both lunch and dinner. Most days, my husband and I opted to pass on desserts at lunch but it was tough because they were really good.

    My favorite was the apple strudel that was part of a special afternoon cooking demonstration executed by the ship’s head chef – Chef Chester.

    I enjoyed the food so much that I purchased the Viking River Cruise cookbook which is sold onboard the company’s ships for 20 Euros.

    Apple Tartan
    Linzertorte
    Homemade Peach Melba Ice Cream
    Apricot Tart
    Apple Strudel
    Banana Split
    Lava Cake
    Donauwelle
    Black Forest Ice Cream
    Chocolate Mousse
    Key Lime Pie
    Brioche Pudding
    Mango and Coconut Cake
    Bread Pudding with Berries and Pralines
    Opera Cake
    Ice Cream with Vodka-Soaked Strawberries
    Viking Sachertorte
    Viking Recipe
    Viking’s Cookbook Sold Onboard