Tomato Soup with Grilled Cheese
1.5 28 oz cans chopped tomatoes
.5 cup heavy cream
1 tsp cayenne
.5 tsp cumin
1 tbls parika
salt
pepper
1 slice whole wheat bread sliced in half
1 slice cheddar cheese
1 tbls butter
1. Add tomatoes, cream, and spices to small sauce pot on medium heat, and blend with immersion blender until to desired creaminess. Add salt and pepper to taste. Bring to boil, and simmer for 10 minutes.
2. Melt 1/3 of butter in small non-stick fry pan. Toast bread inside side down until golden brown. Add second 1/3 of butter, flip toast and top one half with cheese. Make into a sandwich and toast first side, and then second side with remaining butter.
Serve in warm bowl with sandwich on the side.
Sunday, January 31, 2010
Chili Verde Redux
This is not Benny's. THIS IS A GOOD THING.
Had a wonderful night at Chili Verde last night. Took a first date there, which I thought was a bit of a risk, but it turned out to be a great decision.
I arrived a little bit early so I sat at the bar and chatted up Eder, his wife, and his dad, who are all some of the most warm and kind people I have met. Order a Dos XX lager for which they gave me a glass. Andres, the patriarch, did the gentlemanly thing of pouring my beer. I was quickly brought a basket of light and crispy chips with their signature chili sauce, salsa, and pinto beans. (A NOTE: for those of you whining about the amount of beans and salsa that you get, ORDER MORE, they will bring it to you). Eder made me a glass of pulque for me to try: a traditional mexican drink made with fermented mango juice mixed with tequila. It was delicious.
When my date arrived our waitress kindly brought my untouched chips to our table (I didn't want my first impression to be a massacred bowl of beans with two chips left in the basket. I'm a lady, people). Once we sat down I order a small bowl of the refried black beans to have with my chips. The brothers tell me that black beans are more traditional than pinto, and they are unbelievably delicious.
For our appetizer we decided to try the mixed ceviche (shrimp and fish). Previously I have only had fish, and he had only tried shrimp, so it was a good compromise. As I remembered the ceviche was refreshing and full of creamy avocado. A perfect start.
I wish I could say I went out on a limb and tried something new, but I love their Mole too much. Mole again, delicious again. I'm also totally fine with the smaller portions, they are the perfect amount to not feel completely like a stuffed pig afterwards, and they are appropriate for the price. It's about quality, not quantity.
My date ordered the fish tacos, and kindly let me Great-White style have a bite (I'm pretty sure that my eyes do roll back in my head). In the tacos a smokey and creamy chipotle sauce complements the light and flaky fish, and there is the added surprise of melted cheese. All in all, a fabulous combination.
For dessert I insisted upon the Obelix Crepe served with dulce de leche made with goat's milk. The goat's milk lends a slightly tart flavor to the sweet dessert that couples nicely with fresh banana and strawberry.
I will happily continue to patronize Chili Verde. The family is friendly, the food is authentic (all family recipes from Puebla), and the interior inviting. It is clear that they have hired extra staff in an effort to improve their service. Every bit of our service last night was exceptional.
Had a wonderful night at Chili Verde last night. Took a first date there, which I thought was a bit of a risk, but it turned out to be a great decision.
I arrived a little bit early so I sat at the bar and chatted up Eder, his wife, and his dad, who are all some of the most warm and kind people I have met. Order a Dos XX lager for which they gave me a glass. Andres, the patriarch, did the gentlemanly thing of pouring my beer. I was quickly brought a basket of light and crispy chips with their signature chili sauce, salsa, and pinto beans. (A NOTE: for those of you whining about the amount of beans and salsa that you get, ORDER MORE, they will bring it to you). Eder made me a glass of pulque for me to try: a traditional mexican drink made with fermented mango juice mixed with tequila. It was delicious.
When my date arrived our waitress kindly brought my untouched chips to our table (I didn't want my first impression to be a massacred bowl of beans with two chips left in the basket. I'm a lady, people). Once we sat down I order a small bowl of the refried black beans to have with my chips. The brothers tell me that black beans are more traditional than pinto, and they are unbelievably delicious.
For our appetizer we decided to try the mixed ceviche (shrimp and fish). Previously I have only had fish, and he had only tried shrimp, so it was a good compromise. As I remembered the ceviche was refreshing and full of creamy avocado. A perfect start.
I wish I could say I went out on a limb and tried something new, but I love their Mole too much. Mole again, delicious again. I'm also totally fine with the smaller portions, they are the perfect amount to not feel completely like a stuffed pig afterwards, and they are appropriate for the price. It's about quality, not quantity.
My date ordered the fish tacos, and kindly let me Great-White style have a bite (I'm pretty sure that my eyes do roll back in my head). In the tacos a smokey and creamy chipotle sauce complements the light and flaky fish, and there is the added surprise of melted cheese. All in all, a fabulous combination.
For dessert I insisted upon the Obelix Crepe served with dulce de leche made with goat's milk. The goat's milk lends a slightly tart flavor to the sweet dessert that couples nicely with fresh banana and strawberry.
I will happily continue to patronize Chili Verde. The family is friendly, the food is authentic (all family recipes from Puebla), and the interior inviting. It is clear that they have hired extra staff in an effort to improve their service. Every bit of our service last night was exceptional.
Friday, January 29, 2010
The Cheeky Monk
Firstly, the selection of quality beers at the Cheeky Monk is pretty exceptional. I'm not a huge beer buff, but I like drinking the stuff, and have yet to be disappointed by the Cheeky Monk. Ask your server for suggestions, they are quite knowledgeable. Prices during happy hour (3pm-7pm, 10pm-close) are really great as well. Half off on draughts ain't bad.
The food doesn't knock my socks off, but it's good. I have had both the Italienne Mussels as well as the Mushroom and Creamed Leeks Mussels. The frites are crisp and delicious, with a subtle hint of sweetness that is unexpected and quite nice. They bring you a soft baguette to soak up your mussel sauce which is great, but if it were toasted, it would be even better. I just wanted a bit more crunch.
Ordered the dark chocolate and orange fondue. My big beef was that our fondue was over cooked-super separated, clumpy, and greasy. I tried my best to whip it into shape to no avail. However the flavor was fantastic, and went great with my Chimay Triple.
The huge disappointment of the whole experience was their crappy website. Note to businesses: just because your website is Flash, doesn't mean it is useful or worthwhile. Firstly, try to turn off the music. I dare you. Then try to find any information about their happy hour. You won't find it. That's dumb, plain and simple.
The food doesn't knock my socks off, but it's good. I have had both the Italienne Mussels as well as the Mushroom and Creamed Leeks Mussels. The frites are crisp and delicious, with a subtle hint of sweetness that is unexpected and quite nice. They bring you a soft baguette to soak up your mussel sauce which is great, but if it were toasted, it would be even better. I just wanted a bit more crunch.
Ordered the dark chocolate and orange fondue. My big beef was that our fondue was over cooked-super separated, clumpy, and greasy. I tried my best to whip it into shape to no avail. However the flavor was fantastic, and went great with my Chimay Triple.
The huge disappointment of the whole experience was their crappy website. Note to businesses: just because your website is Flash, doesn't mean it is useful or worthwhile. Firstly, try to turn off the music. I dare you. Then try to find any information about their happy hour. You won't find it. That's dumb, plain and simple.
Pictures of My Offal Dinner at Opus
Top: Peanut Butter Spring Roll with various types of jellies and jams
Middle: Sweetbreads with oxtail jus and mustard crusted lamb kidneys
Bottom: Garnishes for Sea Urchin Pho
Thursday, January 28, 2010
Snooze
Anyone who doesn't think the food at Snooze is delicious needs to get the taste buds checked. Really!
With that said. If you want to eat here you will have to wait. It's just that simple, and you need to get over it. Patience is a virtue, and good things happen to those who wait, so suck it up, buster. Here's what you do, go put your name down, go run some errands for 1.25 hrs, and come back five minutes before they told you to. Chances are you'll be seated pronto, and in the meantime you've worked up a healthy appetite.
I have been to Snooze about four times, and every time I have had phenomenal service by some very fun/flamboyant waiters, amazing food, and yummy brunch cocktails. Again good things happen to those who wait, so don't begrudge them if service is a little slow. They're busy; enjoy your morning!
My favorites thus far have been (in no particular order), steak and eggs benedict served with smokey and savory poblano peppers, doused in homemade hollandaise. I don't even like hollandaise and I could drink this stuff from a gallon jug. Pineapple upside-down pancake topped with sumptuous creme anglais and cinnamon/ginger butter--delicious as an appetizer (why don't we always have those at breakfast?). The creme de la cream, however, is the breakfast sandwich. Made with eggs, swiss cheese, regular or french toast (duh, french), your choice of breakfast meat (duh, sausage), and your choice of dipping sauce (duh, homemade house raspberry jam--order extra jam, trust me). Here's what you do: cut off bite of sandwich making sure you have all 5 layers (french toast, cheese, egg, sausage, french toast) and slather it with a healthy dose of the jam. That perfect bite is better than sex. I'm not kidding. To top it all off you also get a side of hash browns which are divine with a little bit of ketchup. This sandwich is not the flashiest thing on the menu, but it is unreal.
If you go to Snooze with a few friends, I recommend doing what my friends and I like to call a "Benediction." Everyone orders a full order of one of the several styles of eggs benedict (when they have it, try the pulled pork benedict on corn bread), and then you need to get a side of pancakes (cause you need something sweet). Then everyone gets an extra plate upon which they put half of their portion. You pass all the plates around so that every gets to try each incredible eggs benedict concoction. That's how we do in D-Town.
As for cocktails: their bloody mary's are entirely homemade, and the secret ingredient is Marmite. Hair of the dog, anyone?
With that said. If you want to eat here you will have to wait. It's just that simple, and you need to get over it. Patience is a virtue, and good things happen to those who wait, so suck it up, buster. Here's what you do, go put your name down, go run some errands for 1.25 hrs, and come back five minutes before they told you to. Chances are you'll be seated pronto, and in the meantime you've worked up a healthy appetite.
I have been to Snooze about four times, and every time I have had phenomenal service by some very fun/flamboyant waiters, amazing food, and yummy brunch cocktails. Again good things happen to those who wait, so don't begrudge them if service is a little slow. They're busy; enjoy your morning!
My favorites thus far have been (in no particular order), steak and eggs benedict served with smokey and savory poblano peppers, doused in homemade hollandaise. I don't even like hollandaise and I could drink this stuff from a gallon jug. Pineapple upside-down pancake topped with sumptuous creme anglais and cinnamon/ginger butter--delicious as an appetizer (why don't we always have those at breakfast?). The creme de la cream, however, is the breakfast sandwich. Made with eggs, swiss cheese, regular or french toast (duh, french), your choice of breakfast meat (duh, sausage), and your choice of dipping sauce (duh, homemade house raspberry jam--order extra jam, trust me). Here's what you do: cut off bite of sandwich making sure you have all 5 layers (french toast, cheese, egg, sausage, french toast) and slather it with a healthy dose of the jam. That perfect bite is better than sex. I'm not kidding. To top it all off you also get a side of hash browns which are divine with a little bit of ketchup. This sandwich is not the flashiest thing on the menu, but it is unreal.
If you go to Snooze with a few friends, I recommend doing what my friends and I like to call a "Benediction." Everyone orders a full order of one of the several styles of eggs benedict (when they have it, try the pulled pork benedict on corn bread), and then you need to get a side of pancakes (cause you need something sweet). Then everyone gets an extra plate upon which they put half of their portion. You pass all the plates around so that every gets to try each incredible eggs benedict concoction. That's how we do in D-Town.
As for cocktails: their bloody mary's are entirely homemade, and the secret ingredient is Marmite. Hair of the dog, anyone?
Opus
I had the pleasure of eating at Opus last night as part of the Denver Adventurous Eaters Club. Chef Michael Long created a four course menu showcasing the often ignored category of offal. All 54 RSVP's for our group arrived promptly at 7pm, which totally overwhelmed the kitchen (but I won't fault the restaurant for that). We started with three homemade breads (fennel sourdough, focaccia, and spicy southwestern cornbread) which were all delicious.
The first course was a hot pho bowl fill with a rich broth, sea urchin, lotus root, chili pepper noodles, and tempura tripe. I have had sea urchin previously-- didn't like it then, and didn't like it now, but at least I tried. The tempura tripe was delicious (but then, what isn't when it is breaded and fried). The suggested rice wine pairing complemented the soup perfectly, and the garnishes of cilantro, lime, basil, and chili pepper were beautifully served inside the urchin shell.
The optional additional started course was a foie gras terrine on brioche with white asparagus, balsamic vinegar, and cranberry sauce. This was by far my favorite course, and it's not just because foie gras is the most disgustingly delicious culinary concoction ever invented (I know that sounds snobby, but it's true). The combination of the excessively rich and fatty foie was perfectly foiled by the acid in both the cranberry and balsamic. The asparagus was light, and tender.
For our main Chef Michael pan seared a whole chunk of sweetbreads with oxtail jus, mustard-crusted lamb kidneys, mashed potatoes (forgettable), carrot, red cabbage,and an interesting root vegetable called salsify. The oxtail jus completely made the dish (I could have done with a glass of it on the side), the sweetbreads were crunchy on the outside and creamy on the inside. Lamb kidney's....just not my thing, but others at my table at them readily. Again the chef balanced the rich and fatty meats with delicious acidity. My only complaint is that with so much rich food, I found myself getting a little overwhelmed early on.
Dessert included no offal (Chef Michael couldn't find pig ears), but was adventurous nonetheless. Homemade peanut butter spring roll, dipped in strawberry sauce with additional berry sauces and jelly's on the side--a really fun take on class PB&J.
Although the kitchen was overwhelmed and a therefore a little slow, the wait staff was extremely friendly and attentive.
I know this is not the everyday meal at Opus, but Chef Michael Long's skill with offal makes me eager to return and sample the everyday fare. The atmosphere is beautiful complete with white table clothes, and arm chairs (yay). It was an extremely enjoyable and well executed evening. I can't wait to come back.
The first course was a hot pho bowl fill with a rich broth, sea urchin, lotus root, chili pepper noodles, and tempura tripe. I have had sea urchin previously-- didn't like it then, and didn't like it now, but at least I tried. The tempura tripe was delicious (but then, what isn't when it is breaded and fried). The suggested rice wine pairing complemented the soup perfectly, and the garnishes of cilantro, lime, basil, and chili pepper were beautifully served inside the urchin shell.
The optional additional started course was a foie gras terrine on brioche with white asparagus, balsamic vinegar, and cranberry sauce. This was by far my favorite course, and it's not just because foie gras is the most disgustingly delicious culinary concoction ever invented (I know that sounds snobby, but it's true). The combination of the excessively rich and fatty foie was perfectly foiled by the acid in both the cranberry and balsamic. The asparagus was light, and tender.
For our main Chef Michael pan seared a whole chunk of sweetbreads with oxtail jus, mustard-crusted lamb kidneys, mashed potatoes (forgettable), carrot, red cabbage,and an interesting root vegetable called salsify. The oxtail jus completely made the dish (I could have done with a glass of it on the side), the sweetbreads were crunchy on the outside and creamy on the inside. Lamb kidney's....just not my thing, but others at my table at them readily. Again the chef balanced the rich and fatty meats with delicious acidity. My only complaint is that with so much rich food, I found myself getting a little overwhelmed early on.
Dessert included no offal (Chef Michael couldn't find pig ears), but was adventurous nonetheless. Homemade peanut butter spring roll, dipped in strawberry sauce with additional berry sauces and jelly's on the side--a really fun take on class PB&J.
Although the kitchen was overwhelmed and a therefore a little slow, the wait staff was extremely friendly and attentive.
I know this is not the everyday meal at Opus, but Chef Michael Long's skill with offal makes me eager to return and sample the everyday fare. The atmosphere is beautiful complete with white table clothes, and arm chairs (yay). It was an extremely enjoyable and well executed evening. I can't wait to come back.
Chili Verde
Authentic food straight from this Plueba, Mexico family. The interior here is surprisingly upscale, and the food is drop dead delicious. Thus far in my two visits I have tried the mole (twice), nachos (amazing!!), green chili bowl, flautas, ceviche, flan, and dulce de leche crepes (made with goat's cheese). Nothing has disappointed, everything has exceeded expectations (built on years of mediocre, run-of-the-mill "mexican.") It's sad to see that they are struggling in the front of house, but it's great to see a family doing what it loves to do and really making an effort to do it well. If you don't see something on the menu that strikes you (which is weird, but whatever), they will make you whatever you have a hankering for. Support a fantastic local spot and give Chile Verde a try!
Savory Spice Shop
This is the only place to get your spices. Forget the grocery store, and definitely forget Whole Paycheck (Foods), Savory Spice is the place to go from your most rudimentary oregano (Mexican or Greek) to at least 5 different kinds of salt. Amazing curries, and their own specialty rub mixes. If you're a seasoned chef, or just starting out this is the place to go to build your spice collection. Also, many of the prices are less expensive than your average grocery store (i.e. vanilla beans). Just remember, spices should be replaced every year in order to get the best flavor (but you'll probably use them so frequently that you'll be back before the year is out).
Cucina Calore
Cucina is always dependable. The bread and seasoned oil is delicious, and for a light lunch I love their arugula and grilled shrimp salad. I'm taking off a star for the changed they made in their carpaccio a few years back. It used to be my favorite (parmesan, mustard, lemon, oil, capers and arugula), but now it is mediocre at best. The penne telefono and arrabiata are alway delicious. Of course I can't not talk about the peach bread-pudding. I don't care if you don't like peaches, bread pudding, or butter (communist), you will LOVE THIS DESSERT. The best guilty pleasure out there.
Snarf's
I frequent Snarf's about once a week (at least). I'm a huge, huge fan of the Italian, but the Veggie, Prime Rib and Provalone, and BBQ Brisket are all wonderful. Their house hot-pepper mixture is delicious and the bread is the best of any sub shop I have ever tasted. I like the wheat (it adds a fuller, nuttier taste), and since they toast the bread it's perfectly crunchy, but doesn't make the roof of your mouth bleed. The sammies take some time to put together so I like to munch on a bag of jalapeño chips as an "appetizer."
Since it's been so nice lately, I like to eat outside. This also helps me to avoid the obnoxious hipster music blaring from the speakers inside. The music and the unprofessional phone service when I called to order delivery for work are the only downsides to my favorite new sammie shop.
Since it's been so nice lately, I like to eat outside. This also helps me to avoid the obnoxious hipster music blaring from the speakers inside. The music and the unprofessional phone service when I called to order delivery for work are the only downsides to my favorite new sammie shop.
Benny's Restaurant and Cantina
The service is really fast and the drinks are strong. I love, love, love their queso. Last time I was there I enjoyed the sloppy burrito with chicharrones. My only critique would be that their was a little too much sour cream (but I'm not that big of a fan in the first place), and I had wicked heartburn a few hours later. Overall, Benny's delivers as expected, I just wish the service were a little more friendly.
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