Ghini's Cafe A Quaint Spot For Delicious Food In Tucson

By:The Food Hunter

Tucson has a long list of delicious restaurants but none quite like Ghini's Cafe. Ghini's is a small French bistro that offers breakfast, lunch and happy hour to a devoted following of customers. Ghini’s owner and Chef, Coralie, hails from Marseilles, where she developed a lifelong passion for the culinary arts. Using only the freshest ingredients Coralie creates signature dishes, like Eggs Provencal as well as the popular Croque Madame sandwich and savory omelettes.



Similar to the cafes throughout Paris, Ghini's is a casual neighborhood spot that serves not only delicious food but also offers a full bar and a boutique wine list. There's even an adjacent boulangerie and patisserie where you can get fresh breads and pastries to go.



I had the opportunity, during my last food adventure in Tucson, to dine at Ghini's for breakfast and it was simple, fresh and absolutely delicious. After hearing so much about the signature eggs Provencal I knew I had to try them. Locally sourced hot house tomatoes are sautéed in extra virgin olive oil with fresh garlic, and thyme, served over eggs. Definitely one of the best egg dishes I've had in quite sometime.



My dining partner ordered the Croque Madame, which was thinly sliced ham, layered with béchamel, Gruyere and Parmesan cheese baked on house-made French bread. Served with a side salad this is an excellent choice for both breakfast and lunch.



Although, we were stuffed, we couldn't leave there without sampling Chef Coralie's Strawberry Shortcake. Fresh strawberry coulis, two buttermilk biscuits and house-made whipped cream tasted exactly how you imagine it would.



Whether your in the mood for a delicious breakfast, a quick pastry or an afternoon of lingering on the patio with a sandwich or salad Ghini's Cafe has you covered. So the next time you find yourself in Tucson may I suggest you don't leave before enjoying a meal at this quaint restaurant.

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

Greek Yogurt Creamy Italian Dressing

By: The Food Hunter

Back in September fellow food blogger, Christine Pittman launched TheCookful.com website. The Cookful.com is a contributor based site that delves into every aspect of a topic, helping readers cook and eat better. Included with each topic are how to's, facts and tons of recipes.

Today, I have teamed up with TheCookful.com and Stonyfield Yogurt to share a delicious yogurt based salad dressing. I love creamy dressings as much as the next person, but what I don't love is all the fat and calories that come along with it. Substituting Greek yogurt for mayonnaise is all I did to make this healthier version of my favorite Creamy Italian dressing. The yogurt gives the dressing a nice tang, and makes going back for seconds, almost guilt-free.

Want more delicious yogurt based dressings? Head over to TheCookful.com and learn how to make the following: 1. No Egg Caesar, 2. Blue Cheese and my favorite 3. Lemon Poppy Seed. 

Greek Yogurt Creamy Italian Dressing
(printable recipe)

1 cup Greek Yogurt (full fat)
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons garlic powder
1/4 cup red wine vinegar

Whisk together all of the ingredients except the yogurt & vinegar. Add the yogurt and whisk until combined. Add the vinegar a little at a time to reach desired taste and texture.

Refrigerate in a sealed jar for up to 3 days.

The Farmers Market Cocktail

By: The Food Hunter

The Farmer's Market Cocktail is a delicious drink creation from Zachary Blair, lead mixologist at Lake Placid’s award-winning Whiteface Lodge. According to Blair, the Farmer's Market Cocktail was inspired by his childhood memories of eating fresh watermelon in the summer.

"When I was a kid, my summertime snack of choice was watermelon. I took a childhood favorite and made it into an adult cocktail using fresh watermelon juice, fresh citrus and a nectarine potato vodka. I make the most of the watermelon and try to use the entire fruit when juicing it. Then, I use the rind as an edible garnish."

This light and refreshing cocktail is perfect for sipping poolside on hot summer days.

The Farmer's Market Cocktail
2.5 ounces of 44 nectarine potato vodka
2 ounces of homemade watermelon basil juice (see below)
.5 ounce of Cynar artichoke bitters

Shake in a cocktail shaker with ice and serve straight up. Garnish with salted lemon and watermelon rind.

Watermelon Basil Juice

1 quart chopped watermelon
2 oz lime juice
2 oz simple syrup
6 basil leaves
Blend ingredients together. Strain through large strainer
Yield -1/2 quart

Sage Blueberry Collins Cocktail

By: The Food Hunter

David Conley, lead mixologist at 3800 Ocean Lounge at Palm Beach Marriott Singer Island Beach Resort & Spa, is known in the area for creating amazing drink menus and innovative cocktails that utilize local, tropical fruits.

His Sage Blueberry Collins is the perfect example. Utilizing fresh ingredients like organic agave nectar, fresh squeezed lemon, Plymouth Gin and blueberries makes this a refreshing farm to table drink loved by all. Conley originally created the drink in the mold of a punch, but scaled it down to cocktail format to serve at 3800 Ocean.

Sage Blueberry Collins
David Conley

1oz Plymouth Gin
.5oz Pavan Cognac
.5oz Lemon Juice
.5oz Agave Nectar
Splash of Soda Water
2 leaf Sage, fresh
10 each Blueberries

Muddle Sage, Blueberries, Lemon Juice, Agave to a paste. Pack cocktail shaker with Ice. Add gin and cognac and shake well.

Add a splash of Soda and double strain over fresh ice. Garnish with Sage Leaf and blueberry skewer.

Smoked Salmon & Horseradish Canape

By: The Food Hunter


Smoked salmon canapes are sophisticated, effortless and perfect for a party. For those that don't know a canape is a thin piece of bread topped with your choice of savory foods. The canape recipe below, which I adapted from Jamie Oliver, mixes smoked salmon and tangy horseradish. Though it is a combination I hadn't tried before I can attest that this dainty appetizer is quite delicious.
 

Smoked Salmon & Horseradish Canape
(adapted from Jamie Oliver)

prepared horseradish to taste
½ small tub crème fraîche
sea salt
loaf ciabatta
extra virgin olive oil
smoked salmon
radish sprouts

Add prepared horseradish to crème fraîche until desired tang is reached. Season with salt and mix well. Set aside.

 

Cut ciabatta into thin slices and toast. Drizzle with extra virgin olive oil. Top with smoked salmon. 

Add a dollop of horseradish crème fraîche to each toast and top with radish sprouts. Finish with a  drizzle of extra virgin olive oil.

Creamy Polenta & Mushrooms

By: The Food Hunter

A lot of people shy away from making polenta because they think it takes a long time to prepare when in reality you can have a steaming bowl of creamy polenta and mushrooms on your table in 45 or less.

This hearty vegetarian meal is the perfect comfort food for any day of the week. The creamy polenta and delicate yet firm mushrooms mix well together in both taste and texture and provide a dish that is utterly delicious.

Creamy Polenta & Mushrooms

serves 2

For the polenta
2 cups whole milk
1 cups water
1 cup polenta (coarse cornmeal)
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
salt and pepper to taste

Combine the milk and water in a large saucepan, and bring to a boil over high heat. Whisk in the polenta and stir continuously until the mixture begins to thicken. Reduce the heat to medium-low and cook, stirring frequently, for 30 minutes, or until the polenta is creamy and tender.

Add the Parmesan and the mascarpone cheese, and stir to blend. Season with salt and pepper. Remove from the heat and serve immediately topped with mushrooms.


For the mushrooms
3 tablespoons olive oil
5 oz. package of cremini mushrooms, sliced thin
1 tablespoon garlic, minced 
1 cup diced tomatoes
1 tablespoon fresh thyme, minced

In a saucepan over medium-high heat, add the olive oil. When the olive oil is hot, add the mushrooms and saute about 5 minutes. Add the garlic and saute for 1 minute. Add the diced tomatoes and thyme and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with salt and pepper, to taste.

Serve over polenta.

The Garden Goddess Cocktail

By: The Food Hunter

When you have a garden at your disposal creating herbaceous and refreshing cocktails for summer is easy. Charlie Zeiler, lead barman at The Mix Up Bar located at Royal Palms Resort and Spa shows us how with his delicious Garden Goddess Cocktail.



The Garden Goddess
1 oz. Hendricks Gin
¼ oz. Cynar Amaro
¼ oz. Green Chartreuse
¾ oz. Lime
¾ oz. Simple Syrup

Muddle 4 slices of cucumber and 2 basil leaves in a rocks glass. Combine alcohol in a mixing glass and fill with ice. Shake and double strain over ice in a rocks glass. Garnish with cucumber and basil.

Roasted Chickpeas & Pumpkin Seeds

By: The Food Hunter

While most of us don't think about pumpkin seeds on a regular basis we should. They pack a lot of nutritional value into a small package making them a healthy portable snack. Add to this the numerous health benefits of chickpeas and you have yourself a stellar on-the-go snack.

Though the recipe can easily be made with canned chickpeas it is worth the extra effort of using dried.



Roasted Chickpeas & Pumpkin Seeds
(adapted from Men's Health Magazine)

1 cup dried chickpeas
1/2 cup celery, cut into large pieces
1/2 cup carrots, cut into large pieces
1/2 cup onions, cut into large pieces
1 garlic clove, peeled & left whole
1/2 cup pumpkin seeds
olive oil
crushed red pepper
salt

1. Soak the chickpeas overnight in water, covering by 3 inches. The next day, in a medium pot over medium heat, add the beans, celery, carrots, onions, and garlic, and 3 cups water. Cook until the beans are tender, about 55 minutes, adding more water if needed. Allow the beans to cool. Drain and dry the beans with paper towels. Discard the vegetables and garlic.

2. Preheat your oven to 250°F. Transfer chickpeas to half a baking sheet. On the other side, scatter the pumpkin seeds. Bake everything till crunchy, about 20 minutes.

3. In a medium pot, add an inch or so of olive oil. Heat the oil until it reaches a steady 375°F. Using a slotted spoon, transfer the chickpeas to the oil and fry until very crispy, 2 to 3 minutes. With a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Once cooled slightly, toss them with the pumpkin seeds and sea salt. Makes 2 to 3 servings.

Bourbon-Brined Smoked Turkey Legs & A Boos Board Giveaway

By: The Food Hunter

I've been in the market for a new cutting board for some time now, so when Boos brand agreed to send me a board of my choice I jumped on the opportunity. I love the quality of their cutting boards and with so many styles and shapes to choose from you can never have too  many!

We do a lot of grilling/smoking so the BBQ board seemed to be a great option. This particular board is a heavy two-sided maple board that has juice grooves on one of the sides. It's perfect for carving a succulent roast and beautiful enough to be used as serving board for your grilled food. After a month of using this board, I can honestly say that I am as impressed as I thought I would be with it. I also love that the deluxe board comes with a very nice carving knife and fork. Boos makes quality boards that, in my opinion, can't be beat.

***Want to win one of these fabulous boards? See below for details***

To showcase this fabulous board I borrowed a recipe from Steve Raichlen for Bourbon-Brined Smoke Turkey Legs With Apple BBQ Sauce.

BOURBON-BRINED SMOKED TURKEY LEGS
Recipe adapted from Steven Raichlen
Serves: 4
Advance Preparation: 3 to 4 hours for brining the turkey

For the brine:
1/2 cup bourbon (or substitute apple juice)
1/2 cup coarse salt (kosher or sea)
1/2 cup firmly packed brown sugar
1 lemon, sliced into 1/4-inch slices
4 cloves garlic, peeled and gently crushed
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
8 cups water

For the turkey:
8 turkey legs
2 tablespoons of extra-virgin olive oil
Apple barbecue sauce for serving (recipe below)

You’ll also need: 1 large container or a jumbo or 2 large resealable plastic bags for brining. About 2 cups wood chips or chunks (apple or pecan work great), soaked for 1 hour in water to cover, then drained.

1) Make the brine: Combine the bourbon, salt, brown sugar, lemon, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 8 cups of water and whisk until the salt and brown sugar dissolve.

2) Rinse the turkey legs under cold running water. Put the legs into the resealable plastic bag(s) and add the brine. Refrigerate for 6 to 8 hours, turning periodically to distribute the brine evenly.

3) Set up the grill for indirect grilling and preheat to medium, about 325 degrees F. If using a gas grill, place half the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. Then lower the heat. If using a charcoal grill, place a large drip pan in the center, preheat it to medium, then toss half of the wood chips or chunks on the coals.

4) When ready to cook, drain the brine off the turkey legs and blot dry with paper towels. Discard the brine. Lightly rub the turkey legs with the olive oil. Arrange the turkey legs in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and indirect grill the turkey until cooked through, 1 to 1-1/2 hours, adding charcoal as needed To test for doneness, use an instant-read meat thermometer; the internal temperature should be about 165 degrees F.

Note: you can also smoke the turkey in a smoker. You’ll need 2-1/2 to 3 hours at 250 degrees.

Apple BBQ Sauce
adapted from Steven Raichlen

1 cup ketchup
2 cups apple juice
1/3 cup molasses
1/4 cup cider vinegar
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1-1/2 teaspoons mild red pepper or chile powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon celery seed
Coarse salt (kosher or sea) and freshly ground black pepper


Place the ketchup, apple juice, molasses, cider vinegar, brown sugar, granulated sugar, red pepper, cinnamon, cloves, and celery seed in a large heavy nonreactive saucepan and gradually bring to a boil over medium heat, whisking to mix.

Reduce the heat to low and let the sauce simmer until thick and richly flavored, about 40 minutes, whisking it often. When it’s properly cooked down, you’ll have about 2-1/2 cups. Season the sauce with salt and black pepper to taste; it should be highly seasoned. The sauce can be refrigerated, covered, for several weeks. Let it return to room temperature before using.

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