The Dorian Scottsdale

By: The Food Hunter

Being a librarian I am easily intrigued by venues that make reference to books, specially books I've read. The Dorian restaurant in Scottsdale, is a prime example. Inspired by Oscar Wilde's Dorian Gray, where the main character never ages, the Dorian is a relatively new addition to a timeless dining scene.

Decorated with chandeliers and mirrors, the restaurant decor portrays a Victorian image. There's also a large bar in the center of the dining room offering guests a place to experience both food and cocktails.

The menu at the Dorian resembles a book with categories such as: forward, preface, introduction, mains, sides and epilogue. The food, which is described as Californian with an Asian flare, is an eclectic mix of traditional and modern cuisine. On a recent visit to the Dorian my husband and I decided to share one item from all of the categories. This was a great way to enjoy a variety of menu items without filling up.

We enjoyed the thinly sliced roasted pears and goat cheese cream served bruschetta style while perusing the menu.

From there we ordered the tuna crudo preface, which included a tasty mix of greens, cucumbers and crispy onions.

Next we ordered the mini ravioli, which were bite sized pillows of pasta, served with Asian mushrooms and shredded beef. This was my favorite dish of the night.

We shared the smoky BBQ pork roast as our main course. The succulent pork meat was served with a side of broccolini and creamy white beans.

The cheesecake in a jar, flavored with marinated blueberries and spices, was a delicious way to wrap things up and seal us to future visits!

Dorian
7419 E Indian Plaza
Scottsdale, AZ 85251

Mushroom & Lentil Bolognese

By: The Food Hunter

Inspired by my husband's love for a classic meat sauce and my love for all things vegetables I recently tried Jamie Oliver's recipe for Mushroom & Lentil Bolognese. The mix of mushrooms and lentils, in this dish, creates a hearty sauce that is so full of flavor, you won't miss the meat at all.

We served the meatless sauce over pasta, but if you are trying to cut carbs, it would be equally delicious served over zoodles or spaghetti squash.

Mushroom & Lentil Bolognese
(recipe from Jamie Oliver)

1 carrot
1 onion
2 cloves of garlic
1 stalk of celery
2-3 Tablespoons olive oil
2 fresh bay leaves
½ a bunch of fresh thyme, chopped
4 large portobello mushrooms
1 cup dried brown lentils
2 tablespoons tomato purée
1 1/2 cups organic vegetable stock
1 small can plum tomatoes, crushed by hand
1 lb pasta
fresh basil, chopped
Parmesan cheese

Peel the carrot, onion and garlic, trim the celery and roughly cut. Pulse it all in a food processor, until finely chopped.

Heat olive oil in a large saucepan over a medium heat. Add the chopped veggie mixture, thyme and the bay leaves and cook, stirring, for about 10 minutes or until soft.

Pulse the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.

Stir in the lentils, tomato purée and stock, and plum tomatoes with juice. Season, reduce the heat to low and cover. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.

When the lentils are almost done, cook the pasta, until al dente.

Drain the pasta, place in a bowl and top with the meatless bolognese sauce. Sprinkle with basil, and  grated Parmesan cheese to serve.

Mediterranean Lentil Salad

By: The Food Hunter

Warmer temperatures here in Arizona,  means having picnic-worthy eats always ready to go! Lentil salad is a good choice to pack if you are planning a healthy picnic. It's delicious cold or at room temperature,  it's easy to transport and pretty much indestructible.

Though the salad tastes great right after being mixed, it gets even better over time.  Just keep in mind that it will need a quick stir before serving.

Mediterranean Lentil Salad

1 cup dried lentils
1 tablespoon fresh squeezed lemon juice
1 Tablespoon balsamic vinegar
3 Tablespoons olive oil
1-2 pieces roasted red pepper, chopped
green olives, chopped
1/2 cup fresh basil, chopped
1/4 cup Italian Parsley, chopped

Place lentils in a pot with 3 cups water, bring to very low simmer, and let cook approximately 30 minutes or until lentils are soft.

In the meantime whisk together the lemon juice, balsamic, and oil to make a dressing.

Drain lentils, place in a bowl and toss with dressing mixture. Allow to marinate for at least 15 minutes. Add peppers and olives to lentils and toss to coat. Season with salt and pepper.

Top salad with fresh herbs and serve room temperature or chill in the refrigerator until ready to eat.