River City Food and Wine

PhotoHunt: Undesirable

2009-12-12T16:48:00.003-05:00

This was posted on the door of The Forest restaurant today.

PhotoHunt: Curved

2009-12-05T16:29:00.004-05:00

A bevy of empanada curves from a recent dinner party.

Kitchen Renovation Saga Part 13

2009-12-05T16:14:00.002-05:00

My sweet hubby is installing the last panels for our wine crate wall!!

Even Better Thanksgiving Dressing

2009-12-05T11:36:00.003-05:00

Even Better Thanksgiving Dressing

Last year I made some fantastic dressing for Thanksgiving. Everyone declared my success and sang out fanfares from the rooftops.

So, what is a creative cook to do when she has already been declared Queen of the Thanksgiving Dressing? I decided not to repeat the past, but to blaze a different path. Actually, I tweaked the old recipe, but the new concoction garnered such raves that I can only call this...

Even Better Thanksgiving Dressing

1 butternut squash, chopped into large chunks
1 sweet onion, chopped into large chunks
1 pound Mayo’s sausage from Lenoir City TN (this is a smoked ham-like sausage that I’ve only found in TN)
1 round loaf of Hawaiian Sweet Bread, torn into pieces
1/2 cup dried cranberries
2/3 cup chicken broth (approximately)
Olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Preheat oven to 425 degrees. Place butternut squash and onion in an oven proof dish. Drizzle with olive oil and toss. Sprinkle with thyme, salt, and pepper and toss. Roast the butternut squash and onion for 40-50 minutes until tender and beginning to brown. Remove from oven, transfer to a bowl and let cool. Reduce the oven temperature to 350 degrees. While the roasted vegetables are cooling fry the sausage and cook until done, breaking up the sausage into tiny chunks as it cooks (if the sausage is uncooperative, cook, cool, and then break into tiny chunks). When the sausage is just done, place the mixture in a bowl and set aside to cool. In a bowl large enough to accommodate all of the ingredients, add the torn bread pieces, sausage, and cranberries. Dice up the roasted vegetables into smaller chunks and add to mixture. Pour in about half of the broth and begin mixing the ingredients with your hands. Add the rest of the broth as needed until all of the bread is moist and everything begins sticking together. Do not over saturate mixture. Place the dressing into a 9” x 13” glass or ceramic baker. Bake for about 30 – 45 minutes. Serve hot.

I truly believe the sausage is the key to this dressing, but the roasted butternut squash added another dimension to this holiday staple.

I Did It!

2009-11-30T18:41:00.002-05:00

I posted every day for an entire month! Whew!

You can, too at NaBloPoMo.

Zorba's on MacArthur

2009-11-29T19:04:00.003-05:00

I can always count on this Northside establishment to deliver a great pizza. If you live in the neighborhood, check them out. 264-5370. Minimum $10 order for delivery. No credit cards.

They also carry subs, baked spaghetti, and lasagna.

Post Thanksgiving Joys - Potato Cakes

2009-11-28T16:24:00.002-05:00

Sometimes the best things in life are leftovers. We had potato cakes for breakfast along with scrambled turkey eggs.

Getting the Heebie Jeebies

2009-11-27T16:17:00.003-05:00

Black Friday tends to give one the Heebie Jeebies. I'll take this particular one from Napa any day.

Thanksgiving Feast

2009-11-26T16:40:00.004-05:00

Here's a wrap up of the lunch menu:

Roast Duck

Cranberry Sauce

Roasted Fennel, Purple Carrots, and Onions

Dressing with Smoked Sausage and Roasted Butternut Squash

Mashed Potatoes, Celery Root, and Japanese Turnips

Homemade Bread

Adelsheim Pinot Noir

I am very thankful that I can cook for my family and that I could incorporate some local goodness from the South of the James Market.

Happy Thanksgiving!

2009-11-25T20:37:00.000-05:00

$2 Mimosas

2009-11-24T18:12:00.004-05:00

Ahhh. Movieland on Boulevard. Miss Grant Takes Richmond (a bit out of focus) and a couple of $2 Mimosas. Life is good.

River City Supper Club #9 - A Philosophical Evening

2009-11-23T16:23:00.010-05:00

For this month's Supper Club R and K hosted and gave us a menu to ponder. As well as a splendidly set table.

First Course: Tabula Rasa

Unleavened bread, shepherd's cheeses, olives, figs and dates

with

2008 Coteaux du Languedoc Picpoul de Pinet

Second Course: The Bird or the Egg? We discovered that both arrived at the same time.

Quail egg over polenta and greens with pork fat caramelized red onion confit and Duck confit and pear salad

with

2008 Chateau de Nages Costieres de Nimes Reserve White

and 2007 Chateau de Nages Costieres de Nimes Reserve Red

Third Course: Simon Fish 16th Century Reformer

Salmon en papillote with fennel, potatoes, and olives

with

2008 Chateau de Nages Costieres de Nimes Reserve Rose

Intermezzo: Lemon sorbet in lemon shell

Fourth Course: Can a cow achieve the Buddha mind?

Individual Beef Wellington with red wine reduction

with

2006 Michel Gassier Les Piliers Cabernet Sauvignon

and

2003 Le Cigare Volant Red Wine California

and 2005 Chateau Lieujean Haut-Medoc

Dessert Course: Life, the Universe, and Everything

Assorted lollipop desserts

Francois Montand Blanc de Blancs

What an enlightening evening!

La Casita - Fast, Funky, Fun

2009-11-22T08:46:00.005-05:00

Probably the only reason we really go to La Casita is because it's within walking distance of our house. But every time we go we, it's enjoyable. The place is popular with the area locals and you get a lot of decent food for a great price. And don't forget the chips with three types of salsa - red, white, and green. I am fond of mixing the white and the green together and then spooning out some green sauce in my refried beans.

So, on Friday we headed to the little house once again at the corner of Azalea and Brook. The sign offers a hint of what's inside.

The funky holiday lights adds to the quirkiness of the place.

I tried the soft taco special of the evening with grilled steak, grilled onions, guacamole, and cilantro with Spanish rice and refried beans. Very tasty.

We also tried the drink special featuring tequila and orange curacao - way too sweet. We switched to margaritas for the second round.

It was still all good and doesn't break the bank. If only they featured some kind of pork dish...

South of the James Market - Late Fall

2009-11-21T11:13:00.007-05:00

A lovely day and a great day to visit the South of the James Market. Almost as many vendors continue to offer fantastic products. Lots of root veggies (including my new fav - Japanese turnips!), squashes, and lettuces. And a vendor that is popular for restaurants, but new to the market - Manakintowne Specialty Growers. Common Ground Growers are offering wreaths. Flynn's Foods now has a truck and can cook up garlic fries, turkey burgers, and egg inna nest (fried egg and grilled toast). We also learned that a smaller market will operate in the winter from 10-noon and about 20 vendors have committed to being there. Yippee!

Here are a few pics for your enjoyment:

A Favorite Burgundy (for the moment)

2009-11-20T17:21:00.004-05:00

2005 Bourgogne from Bouchard Pere and Fils. I tasted this at J. Emerson last month and picked up a couple of bottles for less than $20 each.

I almost always enjoy wine from this particular producer. This bottle had a decent fruitiness across the upper to mid-palate and was tasty just by itself. Yet, it had enough heartiness to stand up to a pan fried pork chop.

This wine definitely embodies what I think of (and, indeed want) when someone talks about Pinot Noir.

Salut!

Turkey Soup Recipe

2009-11-19T18:43:00.003-05:00

Since Turkey Day is right around the corner, I thought I would share a soup recipe. It's not too precise, but it gives you the foundation to be creative.

Turkey Soup

Before soup day:

Roast a turkey a day or two before you make the soup. I usually season the turkey with fresh rosemary and thyme and salt and pepper. Part of the seasoning is inserted between the breast and the skin. Enjoy some hot turkey. Place the leftover turkey in the refrigerator. Save any turkey juices and filter and place in metal bowl and put in refrigerator for stock.

On soup day:

Ingredients:
Turkey stock
Chicken broth (1-2 big boxes depending on how much turkey stock you have)
2 large sweet onions, chopped
1 pound of carrots, diced
1 cup of frozen corn
As much diced, shredded turkey as you want
1 tablespoon dried lavender
Several sprigs of fresh thyme (leaves scraped off and stems discarded)
Salt and pepper to taste

Directions:
Take turkey stock and scrape off fat from the top of the stock and discard
Place stock in large pot
Pour a box of chicken broth into pot
Toss in diced onions and carrots
Let boil and then lower burner to simmer for about 30 minutes
Toss in lavender and thyme
Toss in turkey
Add more chicken broth, if needed
Simmer for about 15 minutes
Add corn and simmer another 30 minutes
Add salt and pepper to taste
Serve immediately

You can also put in rice or egg noodles in this dish or add other veggies or herbs. I am also contemplating making the soup with black eyed peas... The possibilities are endless.

1981

2009-11-18T18:52:00.005-05:00

The tasting at J. Emerson tonight featured something extraordinary:

1981 Max Ferd. Richter Erdener Treppchen Riesling Kabinett (Mosel-Saar-Ruwer, Germany)

Pay close attention to the date - 1981. And the Riesling is still tasting good. And it's only $20. A rare find and a rare treat.

Turkey Day is right around the corner and this would be a great wine to serve.

Nadolski's Butcher Shop - Goochland

2009-11-17T18:25:00.003-05:00

If you live in the Goochland area, stop by Nadolski's Butcher Shop. The shop (located on Rt. 6 River Road West) features locally sourced meats, homemade sausages, and a "Meat for the Week" special. They also serve as a certified deer check station and can process and package your venison.

Where Should I Take My Parents on Thanksgiving Day?

2009-11-16T19:00:00.002-05:00

Hey Richmond!

My parents are coming to Richmond for Thanksgiving and I need a restaurant recommendation (lunch or dinner). We do not want to eat at home this year. Lemaire would be too upscale this time around, but I don't want to end up at Cracker Barrel either.

Thanks in advance.

Half Way There

2009-11-16T18:50:00.002-05:00

I signed up to publish 30 posts in 30 days. Half way there and looking good. And for any of you that visit me from time to time. Thanks!

We Did Eat at Fleming's

2009-11-15T09:38:00.004-05:00

The allure of a $25 credit at Fleming's was too overwhelming. We dined on a Friday night. And we had a most enjoyable experience (aside from the very curt and unfriendly hostess who confirmed our reservation in her computer). Hostess aside, the host was quite friendly as he seated us at our table. Our waiter did not contrive to put on a wine snob attitude and did not rush us to decide upon dinner or dessert. Our wine was decanted. We did not have to pour our own wine, the staff took care of that throughout the evening. The management came by twice to make sure we were having a good time and to thank us for taking advantage of the Holiday program. Our bill automatically had the $25 credit attached to it (no paper coupons) and we were presented with another gift card for the new year.

All of this attention! We lapped it up. And the attention did not smother us. But we did notice that even on a Friday night, the place was not packed. A few empty tables remained during the evening. This would not have been the case a couple of years ago. For my part, I reveled in the attention. For a place with high price points, the service has to be above expectations. Fleming's delivered on this night.

And, they also delivered on scrumptious food and wine. We started with glasses of white - Kim Crawford Sauvignon Blanc for hubby and Helfrich Alsatian Pinot Gris for me. Both delicious and both paired well with the Caesar salad that we split. And since we stated up front that we would split the salad, it was presented on two plates with chilled forks. The dressing definitely made use of anchovies and both wines held their own with the little fishies.

For dinner we ordered a 2007 Chelsea Goldschmidt Merlot to drink. Full bodied and satisfying.

My spouse selected the Rockfish and Scallops special and I had the Veal Chop. We also split a Half and Half side - shoestring potatoes and giant onion rings fried in peanut oil. Both entrees were very tasty. Fleming's did a great job in preparing the veal.

Although tempting, no dessert.

Hands down this was the best Fleming's experience we have ever had. I hope they continue to wow their diners.

3 Fellers Bakery - Gluten Free Products

2009-11-14T09:40:00.004-05:00

The other day we drove out to Goochland along Patterson Ave which turns into River Road West and happened upon 3 Fellers Bakery. This is a gluten-free bakery. While you can pick up delicious cookies, cakes, etc. at the bakery itself, we also discovered that Ukrops, Whole Foods, and Good Foods Grocery carry 3 Fellers products. The M & M sugar cookie was quite nice. And while I do not need gluten free products, I have friends who need to steer clear of the stuff.

Kudos to this local business who is bringing sweetness to folks.

Westwood Fountain

2009-11-13T17:25:00.005-05:00

Ah, there's just something about drug store lunch counters. These days they are few and far between. And for me they do not jump out as a place to go for lunch, even though I grew up with them and enjoy eating at them.

Well, this past Wed. we were headed for Goochland and thinking about a place on Patterson for lunch. Suddenly..."Let's go to Westwood!"

And so we embarked upon our first dining experience at this very experienced and expanded lunch counter. Of course, many others already knew about the place. Neighbors and friends stop by, recognize each other, and chat.

And while my hubby ordered a club (which was decent, but the bread could have been toasted more), I went for a more bold choice employing a large part of the grill - A Cheesy Western - a hamburger, American cheese, and a fried egg and an order of fries along with a Coke.

Such a mouth-satisfying delight.

I need to drop by for breakfast. The Egg in a Nest would make this bird chirp sweetly.

Some Bright Colors for a Dreary Day

2009-11-12T19:07:00.002-05:00

Enjoy some Northside colors this evening. I hope all of you are warm and dry, well-fed, and curled up with a favorite companion.

Krispy Kreme Honoring Vets

2009-11-11T09:52:00.003-05:00

A big shout-out for all Vets and current military personnel. Krispy Kreme is honoring military personnel of all stripes with a free doughnut today.