Farmer In The House Dinner At Blue Hound Kitchen & Cocktails

By: The Food Hunter

Last week I had the opportunity to attend one of the famed Farmer In The House dinners, taking place at Blue Hound Kitchen & Cocktails. For those that don't know, local Arizona farmer, Pat Duncan, hosts a series of dinners each year at some of his favorite restaurants around town.

Farmer Pat Duncan reading us a poem.

Chef & Farmer come together to create a special one night only menu showcasing the fruits and vegetables currently growing at the Laveen farm. Proceeds from these dinners go to the Association of Arizona Food Banks, to help facilitate their commitment to eliminate hunger.

Chef Sean Currid created a fabulous dinner menu paired with two cocktails and three local wines. Lots of planning and work went into the meal and it showed in everything we ate. Chef Currid's attention to detail was outstanding.

Putting the finishing touches on the first course

The event started with a tasty beef and blue appetizer topped with sweet onions. The blue cheese was smoky which added a nice flavor to this small bite.

Our first course was a Hamachi Crudo accented with smoked caviar and radish, and finished with a black garlic vinaigrette. I loved the freshness and subtle hint of smoke in this dish.

My favorite of the night was the ricotta ravioli paired with beets, fennel and crispy spring onions presented on-top a pepper cress puree. The pasta was superb and expertly filled with just the right amount of cheese.

The main course was a delicious herb roasted rack of lamb served with baby leeks and a crispy zucchini flower. The meat was tasty, topped with a sprinkle of sea salt and cooked to perfection.

Chef Currid's use of carrots in our final dish was stunning and delicious. The carrot cake trifle layered with cream cheese and topped with crispy carrots was the perfect ending to the meal.

These weekly dinners are scheduled through the beginning of June at a different location each week. To find out where the next Farmer In The House dinner will be, head over to Duncan's Trading Company. To enjoy a meal cooked by Chef Currid stop into Blue Hound Kitchen & Cocktails in downtown Phoenix. 

This experience was provided complimentary, all opinions are my own.  

South Philly Style Soft Pretzels

By: The Food Hunter

April is National Soft Pretzel month and being a Philadelphia native that is a big deal. Soft pretzels are a huge part of the Philadelphia food culture. Although not invented in Philly, there was a time you could find them being sold out of a push-cart on nearly every street corner. Growing up we had "pretzel boys" who walked up and down the street singing "fresh pretzels" as loud as possible. Soft pretzels were even sold in schools during recess.

In 2003, Governor Ed Rendell (from Philadelphia) declared April 26th National Pretzel Day to acknowledge the importance of this delicious snack to the state's history. It's only natural than that Pennsylvania is the highest producer of pretzels in the nation and Philadelphia residents consume the most pretzels per year.

Most Philadelphians prefer their pretzels perfectly brown, lightly crisp on the outside and chewy inside. Food grade lye is used to accomplish this. Though you can substitute baking soda the results are not the quite the same. The lye changes the pretzel's flavor and color in a way that can't be explained without tasting it.

Eaten on the run, topped with mustard or not, soft pretzels are one of the most recognizable Philly foods.In honor of this fabulous "snack food" I am sharing a recipe for Philly Style Soft Pretzels as part of this month's Progressive Eats dinner.

South Philly Style Soft Pretzels
15 ounces (3 cups) bread flour
1/2 tablespoon dark brown sugar
1 tablespoon unsalted butter
1/2 tablespoon yeast (active dry)
1.75 teaspoons Kosher salt
1/2 cup food grade lye

Pretzel salt or coarse sea salt

In a mixing bowl (or bowl of a mixer), stir together brown sugar, butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.

Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out ends of pretzel. Transfer shaped pretzels to an ungreased baking sheet. 

Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

Heat oven to 425 degrees. In a deep bowl, wearing latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. 

Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet. Sprinkle pretzels with salt. Bake about 15-20 minutes or until deep brown. Remove to a rack and allow to cool.

Welcome to Progressive Eats Pretzel Party, our virtual version of a Progressive Dinner Party.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Pretzels as an Ingredient

• Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
• Beer & Pretzel Cupcakes from Stetted
• Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
• Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
• Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
• Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
• Triple Berry Pretzel Dessert from Miss in the Kitchen

Pretzels from Scratch

• Bread Pretzels with Beer Cheese from Pastry Chef Online
• Gluten Free Pretzel Dogs from The Tomato Tart
• Homemade Philly Style Soft Pretzels from The Food Hunter's Guide to Cuisine
• Pretzel Bites with Honey Mustard Dip from The Redhead Baker
• Pretzel Rolls from That Skinny Chick Can Bake

Powerhouse Spinach Quinoa Cakes with Dijon Yogurt Dipping Sauce

By: The Food Hunter

Being into health & fitness, I am always looking for new ways to add more protein to my diet. I recently jumped on the quinoa bandwagon and I'll admit I'm loving it. As you may know, quinoa is an ancient grain that contains eight grams of protein per cup and all nine essential amino acids. Eating quinoa before or after a workout is good for energy & muscle repair.

One way I've been enjoying quinoa is combed with baby spinach and Barlean's flax-chia-coconut blend. Formed into patties and lightly fried, this combination is a great way to get an extra nutritional boost. The Barlean's mix not only fuels the body but also supports digestive health and tastes great. Although these healthy quinoa cakes taste great on their own I enjoy them best with a Dijon yogurt dipping sauce.

Powerhouse Spinach Quinoa Cakes with Dijon Yogurt Dipping Sauce

5 ounces chopped baby spinach
1 large egg, beaten
2 tablespoons Barlean's flax-chia-coconut blend
1 cup cooked quinoa
Barlean's Coconut Oil for frying

Heat the coconut oil in a large skillet over medium heat. Add the spinach, eggs, quinoa and flax chia mix to a medium-size bowl. Mix well and let it sit for a few minutes to blend the flavors.

Form quinoa patties and place in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip. Serve warm with Dijon Yogurt Sauce.


Dijon Yogurt Sauce
1/2 cup Stonyfield Greek Yogurt
2 tablesoons Dijon mustard
sat and pepper

Mix ingredients in a small bowl and season with salt & pepper to taste.

  I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Simple Thymes Cocktail

By: The Food Hunter

Spring in Arizona brings lots of citrus along with sweltering hot weather. Titus Fauntleroy, lead bartender at St. Francis in Phoenix, created the perfect solution. A straightforward cocktail with fresh-squeezed juice and a hint of thyme, The Simple Thymes is a refreshing way to keep cool when things start to heat up outside.

Simple Thymes Cocktail 
(photo by: Shelby Moore)

2 oz Zubrowka Bison Grass Vodka

.75oz  Thyme Simple Syrup

Fresh Grapefruit Juice 

Add all the ingredients to a cocktail shaker. Double strain and serve up with a thyme garnish. 

La Chine The New Upscale Chinese Restaurant At The Waldorf Astoria

By: The Food Hunter

New York City has a long list of exceptional restaurants, though none are serving up anything quite like what you will find at La Chine. The new upscale Chinese restaurant, located inside the famed Waldorf Astoria, is offering a creative spin on traditional Chinese cuisine. Each dish on La Chine's menu transports diners on a culinary journey through the various regions of the country.



The dazzling chandelier, the black lacquered panels, used to create semi-private dining areas and the hand painted cherry blossom walls brings the ambiance of a classic Chinese restaurant to life in the main dining room. While elegant finishes such as fine linens, glowing candles and chopsticks are evident at each table.



Asian inspired cocktails are uniquely crafted featuring things like green tea shochu, szechuan pepper and sesame infused bourbon. For those not into cocktails there are a lot of nice wine choices and a comprehensive sake menu. Waiters are extremely knowledgeable and willing to offer pairing suggestions with each course.



The menu is divided into the following sections: raw bar, appetizers, sides to share, soup, BBQ, seafood, beef/lamb/chicken, and rice/noodles. Chef tasting menus are available and though I decided to order a la carte the tasting menu is a good way to get a comprehensive sample of all La Chine has to offer.

We started our meal with one of the raw bar options. The tuna tartare, was a tasty combination of tuna, caviar, and a mosaic of pickled vegetables drizzled with a soy vinegar. The pearls of caviar added just enough flavor to make this a delicious and delicate way to begin our dining experience.



We followed this with thin slices of pork belly, served with a sriracha chili dipping sauce. Each bite of the tender belly offered a hint of sweet finished with a kick of spice, that can only be described as decadent.



The barbecue duck is a house specialty, that must not be missed. Diners have the option of ordering a whole or half duck which is served with a thick hoisin sauce, matchstick condiments of cucumber, leek, and steamed paper thin crepes. Served under crispy skin, the dark flavorful meat just melts in your mouth.



From here we moved on to the Sea Bass glazed with Waldorf rooftop honey and soy. The fish was delicious on its on but the pure honey & soy glaze took it over the top.



Though you may think Jasmine rice is boring nothing is further from the truth at La Chine. The fragrant fried rice that we ordered was mixed with crab meat and fish roe giving it layers of flavor. It was so good that even though I was full I found myself still reaching for more.



Like everything else we tasted, dessert at La Chine did not disappoint. We had the coconut tapioca soup which came with dragon fruit, mango and horned melon. Light and fresh the dessert was a delicious way to end this wonderful dining experience.



If you find yourself in NY, looking for something a little different and delicious, I would recommend a dinner at La Chine.

La Chine
540 Lexington Avenue
NYC
212.872.4913
lachine@waldorfnewyork.com

This experience was provided complimentary, all opinions are my own. 

Italian Lemon Cake

By: The Food Hunter

I'm not a huge fan of lemon desserts but when I came across this lemon cake recipe on An Italian in My Kitchen's Blog something told me I needed to make this. Maybe it was the beautiful photos or the word Italian in the recipe name...whatever it was I'm so glad I made it.

What is it that I love so much about this cake...well absolutely everything! The crumb is just how I like it; light and airy. It has a slight hint of lemon, not to overpowering. And it's one of those cakes that can be enjoyed any time of day, even for breakfast. It's a simple cake that would be a wonderful base for other great flavors.



Italian Lemon Cake
(recipe courtesy of An Italian in My Kitchen)
(printable recipe)

2 cups + 1 tablespoon flour
1 3/4 cups powdered sugar
4 eggs
2/3 cup heavy cream
7 tablespoons butter melted
zest of one lemon
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt

Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9 1/2 inch bundt cake.

In a large bowl beat on medium speed eggs and sugar until light and fluffy. Melt butter and let cool completely. Grate the peel of one lemon.

In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes.

Let cool, then dust with powdered sugar.

Pecan Oatmeal Raisin Bars for National Pecan Month

By: The Food Hunter

Spring is upon us and with the warmer weather comes lots of outdoor activities and picnics. We all have our favorite go-to picnic desserts, but sometimes it's good to switch things up. One thing I like to do is take a favorite recipe and add pecans to it. With just a smidgen of saturated and no trans-fat, pecans are a healthy addition to any sweet treat. Not only are they healthy, pecans are also convenient, versatile and delicious.

In honor of April being National Pecan Month, I teamed up with Pearson Farm in Georgia to create a fun, picnic worthy treat featuring pecans. A mix of earthy pecans, sweet raisins and heart healthy oatmeal makes these Pecan Oatmeal Raisin Bars simply irresistible.

Pecan Oatmeal Raisin Bars

For the cake
1 cup oatmeal
1½ cups boiling water
1 stick unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon soda
2 eggs
1 teaspoon vanilla
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1½ cups flour
1/2 cup pecans, chopped
1/2 cup raisins

For the topping
1/2 cup brown sugar
1/2 cup coconut
1/2 stickbutter, melted
1 cup chopped pecans
1 tablespoon heavy cream

Mix together the oatmeal and boiling water. Stir and let cool. Add the butter, sugar and brown sugar to a mixing bowl and beat until light and creamy. Add the eggs one at a time mixing until incorporated. Add all the spices and flour together in a bowl. Add to egg mixture and beat until incorporated. Add in vanilla.

Pour into a greased and floured 9 x 13 pan. Bake at 350 degrees for 30 minutes or until done.

For the topping

Mix all topping ingredients together and pour on hot cake. Broil on high until brown about 5 minutes.

 I received product and/or compensation for posts featuring this product. As always, all opinions are 100% my own

#Ad Healthy Shopping Made Easy With The New Sprouts Farmers Market Mobile App

By: The Food Hunter

If you are a passionate Sprouts Farmers Market shopper, like I am, I have news that will make shopping for healthy products that much easier. The new Sprouts Mobile app has launched and will save you time and money on all your favorite products. Never worry about forgetting coupons at home again, the new app allows you to clip and store coupons right on your favorite mobile device.

Simply download the app, create an account and start clipping coupons today. Have a diet or health preference? Add that information to your profile to get coupons tailored for your lifestyle. You can clip as many coupons as you like. When you are ready to use them, just scan the barcode associated with your account at checkout and viola!

 Some of the coupons currently being offered include:

·      Save $1.00 on ONE (1) Box of Kashi Snack Bars
·      Save $1.00 on Good Foods Guacamole or Dip
·      Save $2.50 on MaraNatha No Stir Almond Butter
·      FREE 12ct box of Don Francisco's Single Serve Coffee

Along with having coupons at your finger tips you are also able to view the weekly stores ads in the app and create shopping lists of the items you most frequently use.  I love this because I can scan the ads easily for additional savings.

I like the app a lot and think you will too...I suggest you give it a try. You will find all the information you need here.

 I have an ongoing relationship with Sprouts.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

If you are a frequent Sprout’s shopper, be sure and download today! - See more at: http://consumerqueen.com/saving-money-2/sprouts-new-app-mobile-coupons#sthash.ramH0KJz.dpuf

If you are a frequent Sprout’s shopper, be sure and download today! - See more at: http://consumerqueen.com/saving-money-2/sprouts-new-app-mobile-coupons#sthash.ramH0KJz.dpuf

Davio's Northern Italian Steakhouse A Manhattan Gem

By: The Food Hunter

When it comes to high-end steak houses there is certainly no shortage of options in Manhattan. Though as far as I know there are none that offer a blended menu of Northern Italian cuisine along with steak, like Davio's. Davio's Manhattan is part of a small Italian Steakhouse family known for its handmade pasta, prime cuts of Brandt beef, delicious seafood and impressive selection of wine.



From the moment you step off the elevator and into the intimate dining room at Davio's Manhattan, until you take your last delicious bite of dinner, you are treated with impeccable service by the knowledgeable staff.

I had the chance to dine at Davio's on a recent trip to NYC. I started the evening with one of Davio's Negroni cocktails, "The Aged," which is Bombay Sapphire Gin, Carpano Antico, and Luxardo Bitters, which is Bottle Aged in house for 6-8 Months. I could have easily sipped on this all night, but after perusing the award winning wine list I knew I would switch to wine during my meal.



Our appetizer was an order of the ever so popular Kobe beef meatballs topped with melting Caciocavallo cheese. The meatballs were perfect in texture and taste and reminded me so much of the meatballs my grand mom used to make me as a little girl.



There are 8 pastas listed on the menu under the heading farinacei, (starchy foods). In order to save room for the meat and seafood to come we decided to share an order of the Pappardelle with Braised Veal Oxtail Ragu. The pasta, which is made in-house, was nicely coated with the long cooked meaty sauce and tasted delicious.



Meat and seafood are mostly offered À La Carte accept those under Caserecci (homemade), which are served as complete meals. We decided to choose from the À La Carte menu. I went with the Yellow Fin Tuna which was perfectly seared and tasted wonderful with a spritz of lemon.



My dining companion ordered the 8oz center cut filet with a side of Davio's steak sauce. The steak was cooked medium rare exactly how he wanted it.



We ordered the spicy broccoli rabe and the salt roasted fingerling potatoes for the table. Both were tasty and delicious accompaniments to our main course choices.



Though we were quite full at this point I could not pass up dessert and a chance to try Davio's Tiramisu created with house-made lady fingers and mascarpone. What a delightful treat and the perfect way to finish off our delicious dinner.



As I'm sure you've guessed by now, Italian food is my comfort food and eating at Davio's Manhattan felt like home! Next time you are in NYC be sure to stop in for a bite of Italian comfort.

Davio's

447 Lexington Avenue 

New York NY 10017  

212.661.4810

This experience was provided complimentary, all opinions are my own. 

Herb Roasted Rack of Cedar Springs Veal with Infused Olive Oil Drizzle

By: The Food Hunter

Veal is often my first choice when I am looking to create a feast for a special occasion dinner. This meat, which is frequently passed over by others, is luxurious and unbelievably tasty. With so many cuts of veal available it is also very versatile and easy to cook.

Not only is it tasty but veal is also a lean meat that is packed with nutrients. Less than 400 calories per 3 oz. serving, it fits perfectly into my healthy way of eating. I'll admit that veal tends to be on the more expensive side when it comes to meat choices but in my opinion, the delicate taste and velvety texture are worth the added expense.

When raised correctly, like the veal from the Cedar Springs family, the taste just can't be beat. Cedar Springs ranches are all family owned, right here in the US and provide a safe housing environment for the animals. Calves are fed a nutritious, wholesome diet and are kept happy and healthy. You can find out more about them here.

The veal rack in particular is one of those cuts of meat which screams special occasion. This easy to prepare and succulent cut makes an elegant presentation on any table. I was recently sent two beautiful racks of veal from Cedar Springs and decided to make it for Easter dinner. The meat was tasty and tender and enjoyed by the entire family. I would definitely make this again.



Herb Roasted Rack of Cedar Springs Veal with Herb Infused Olive Oil Drizzle

For the veal
Two 6-bone racks of Cedar Springs veal—chine bones removed, fat trimmed to 1/4 inch & ribs frenched
6 garlic cloves, quartered
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 teaspoons fennel pollen
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Combine the garlic, fennel pollen and all the fresh herbs in the bowl of a mini food processor and grind coarsely. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the veal racks. Cover with plastic wrap and refrigerate for two hours or overnight. Remove the meat from the refrigerator 2 hours before roasting.

Preheat the oven to 450°. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards. Roast the racks in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350° and continue to roast for about 1 hour and 20 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat in the center of one of the racks registers 130° for medium meat. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes.

To serve, slice down between the rib bones and serve 1 chop per person drizzled with infused oil.

For the herb infused oil
1/4 cup olive oil
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
salt & pepper to taste

Heat oil and herbs in a small saucepan over medium heat. Bring to a boil and let simmer for two minutes. Season with salt and pepper. Pour into a bowl and let cool before serving drizzled over veal.

I received product and/or compensation for posts featuring this product. As always, all opinions are 100% my own 

The Bobby Burns Cocktail

By: The Food Hunter

Though the origins of the Bobby Burns Cocktail will never be known for certain, the cocktail is traditionally served on January 25th to celebrate Scotland Poet, Bobby Burns' presumed birthday.

Manhattan drinkers are sure to love this classic whiskey drink from the golden age of cocktails that combines scotch, whisky, sweet vermouth and a hint of Benedictine. It's easy to make at home and your guests will love it

Bobby Burns Cocktail
2 oz Laphroaig Scotch whisky
1 oz Sweet vermouth
.5 oz Bénédictine
1 Lemon peel

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a cocktail glass. Twist a lemon peel over the glass to release its oils and then drop it into the drink.