It's my favorite question to ask people. A stupid 'what if' question, sure, but a great one nonetheless. Other than sex, the act of eating is probably one of the most pleasurable experiences we as a species partake of on a regular basis. Of course, we can't always, but we'd love to be able to eat that great steak or two-foot high sandwich.
It's impossible to pinpoint one's favorite dish...it's like picking a favorite parent. It just won't happen. So, what's the difference between inquiring about a favorite dish and asking about an individual's death-row meal? Easy. Your last dish may not be the best thing you've ever eaten, or the most lavish, exotic plate you can wrap your mind around. Quite possibly, your last meal would be a comfort-based meal; one your mother prepared when you were younger, or that specific plate you order every time you visit your neighborhood dive.
I know that when I have to pick a final meal, assuming I have the teeth to still chew it, it'll be my grandmother's Mehshi, a Syrian Jewish dish of zucchini stuffed with ground beef, rice and spices, simmered long and slow in a sauce of dried apricots and figs. It's simple - I challenge you to find it on any restaurant menu - and it's a peasant food, but it's the last thing I want to digest if ever I have to make that decision.
So I ask you - what is that one meal so close to your heart that it's the last thing you ever want to eat?
Saturday, November 28, 2009
Friday, November 27, 2009
Best meals in Burlington under $10
5. KKD --> rise and shiner
You really can't go wrong with 12 inches of eggs, cheese, breakfast meats of dubious composition and grease-covered potato patties. It could be 1 PM after sleeping in late, or 1 AM after a couple too many drinks around the corner or up the street. Really, there is no specific time of day to consume a 'shiner', seeing as there is no real good way to digest this cardiac catastrophe waiting to happen. This plus a drink will put you back 9 bucks. Feeling cheap? Get a small (it'll certainly add a couple of years to your life to go small rather than large) and the total will barely be over 5 bucks.
4. Bueno Y Sano --> steak burrito
Really, anything mixed with beans, rice, salsa and guacamole and wrapped into a burrito too big to pick up is generally a good thing. Bueno Y Sano, hands down the best gringo Mexican in town, will give you all of this plus a drink for about $8.50. The quality of the food at Bueno is better than that of Mo's, and the portion sizes blow Bolocco out of the water. Really, it's the best of both - quality (relative, of course) AND quantity.
3. Skinny Pancake --> coconut curried potato crepe
The French ghosts of my past may be turning in their graves at the mere mention of a crepe stuffed with curried russet and sweet potatoes (or, to be more specific, the entire business model of the Skinny Pancake, up to and including the name), but I'm willing to ignore the disembodied screams of horror and dismay simply because, well, it's delicious. Spicy, savory, sweet - this crepe may not resemble the traditional French variety, but at 7 dollars, who cares? Though both KKD and Bueno out-do the Skinny Pancake for sheer volume of consumable product, the feeling you get after ingesting this (or, really, anything of the S.P. menu) marvel of culinary blasphemy is one of satisfaction, not of bloated flatulence.
2. Asiana House --> maki rolls
Everyone who's ever eaten sushi will tell you that maki is a very personal. This is why I'm not suggesting specific rolls. When I eat at Asiana (in my opinion, much better than Sakura and far more convenient than Koto), I generally go for Spicy Tuna and then whatever the chef recommends for that day. Two rolls will run you just shy of 10 bucks, so if you're trying to stay under budget, don't order off the (quite extensive) menu of novelty fruity drinks (in some cases more costly than the food itself).
1. Pho Dang --> Pho (Vietnamese beef noodle soup)
Slightly out of the way (about 10 minutes walking distance from downtown Winooski along route 2) Pho Dang is a somewhat seedy, hygienically questionable, horribly decorated establishment. The one waitress can usually be found sprawled across a vacant table texting away on her cell phone, the menus are permanently attached to the tabletops, they have no liqueur license (and therefore no booze in sight) and Vietnamese music usually emanates rather annoyingly from a boombox somewhere in the kitchen. So, you're wondering, why the hell is this the best meal in Burlington? Well, for $6.50, you can happily slurp your way through a piping hot bowl of Pho, Vietnam's (wonderful) gift to the world. Somewhere between ramen, your mom's Matzah Ball soup, and beef stew, Pho (pronounced FUH) is essentially a spicy beef broth with rice noodles, various cuts of rare and well done beef, beef tendon, meatballs, lemongrass, bean sprouts and scallions. You won't look pretty eating it, trust me. Between the broth dribbling off your chin and the chili-induced sweat that will almost certainly develop on your forehead, don't come here if you're trying to lure someone home. Trust me, though, when I say that a bowl of Pho will satisfy every taste receptor in your mouth (in a relatively masochistic way) and will (yes) cure even the most vile of hangovers. If you can look past your surroundings and focus on the food, Pho Dang may well be the best cheap place to get food in Burlington.
You really can't go wrong with 12 inches of eggs, cheese, breakfast meats of dubious composition and grease-covered potato patties. It could be 1 PM after sleeping in late, or 1 AM after a couple too many drinks around the corner or up the street. Really, there is no specific time of day to consume a 'shiner', seeing as there is no real good way to digest this cardiac catastrophe waiting to happen. This plus a drink will put you back 9 bucks. Feeling cheap? Get a small (it'll certainly add a couple of years to your life to go small rather than large) and the total will barely be over 5 bucks.
4. Bueno Y Sano --> steak burrito
Really, anything mixed with beans, rice, salsa and guacamole and wrapped into a burrito too big to pick up is generally a good thing. Bueno Y Sano, hands down the best gringo Mexican in town, will give you all of this plus a drink for about $8.50. The quality of the food at Bueno is better than that of Mo's, and the portion sizes blow Bolocco out of the water. Really, it's the best of both - quality (relative, of course) AND quantity.
3. Skinny Pancake --> coconut curried potato crepe
The French ghosts of my past may be turning in their graves at the mere mention of a crepe stuffed with curried russet and sweet potatoes (or, to be more specific, the entire business model of the Skinny Pancake, up to and including the name), but I'm willing to ignore the disembodied screams of horror and dismay simply because, well, it's delicious. Spicy, savory, sweet - this crepe may not resemble the traditional French variety, but at 7 dollars, who cares? Though both KKD and Bueno out-do the Skinny Pancake for sheer volume of consumable product, the feeling you get after ingesting this (or, really, anything of the S.P. menu) marvel of culinary blasphemy is one of satisfaction, not of bloated flatulence.
2. Asiana House --> maki rolls
Everyone who's ever eaten sushi will tell you that maki is a very personal. This is why I'm not suggesting specific rolls. When I eat at Asiana (in my opinion, much better than Sakura and far more convenient than Koto), I generally go for Spicy Tuna and then whatever the chef recommends for that day. Two rolls will run you just shy of 10 bucks, so if you're trying to stay under budget, don't order off the (quite extensive) menu of novelty fruity drinks (in some cases more costly than the food itself).
1. Pho Dang --> Pho (Vietnamese beef noodle soup)
Slightly out of the way (about 10 minutes walking distance from downtown Winooski along route 2) Pho Dang is a somewhat seedy, hygienically questionable, horribly decorated establishment. The one waitress can usually be found sprawled across a vacant table texting away on her cell phone, the menus are permanently attached to the tabletops, they have no liqueur license (and therefore no booze in sight) and Vietnamese music usually emanates rather annoyingly from a boombox somewhere in the kitchen. So, you're wondering, why the hell is this the best meal in Burlington? Well, for $6.50, you can happily slurp your way through a piping hot bowl of Pho, Vietnam's (wonderful) gift to the world. Somewhere between ramen, your mom's Matzah Ball soup, and beef stew, Pho (pronounced FUH) is essentially a spicy beef broth with rice noodles, various cuts of rare and well done beef, beef tendon, meatballs, lemongrass, bean sprouts and scallions. You won't look pretty eating it, trust me. Between the broth dribbling off your chin and the chili-induced sweat that will almost certainly develop on your forehead, don't come here if you're trying to lure someone home. Trust me, though, when I say that a bowl of Pho will satisfy every taste receptor in your mouth (in a relatively masochistic way) and will (yes) cure even the most vile of hangovers. If you can look past your surroundings and focus on the food, Pho Dang may well be the best cheap place to get food in Burlington.
Ideas for leftover Turkey - more to come late
Pulled Mediterranean Turkey Salad
Prep time: 15 minutes
Cook time: N/A
Serves: 4
Ingredients:
1 1/2 lbs cooked white meat turkey, pulled
1 pint cherry tomatoes, halved
5 artichoke hearts, quartered
1/2 red onion, julienned
1 cup pitted kalamata olives
4 tbsp capers
4 peperoncini, small dice
3 tbspns dried tarragon
3 tbsp olive oil
3 tbsp tarragon vinegar (or white wine vinegar)
1 tbsp dijon mustard
Garnish with zest of 1 lemon
Salt + pepper to taste
Directions:
In large bowl, combine vinegar and dijon, and whisk in olive oil slowly to allow emulsification. Combine remaining ingredients in separate bowl and then mix with dressing thoroughly. Garnish with lemon zest
Turkey and Egg Hash Sandwich
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
1 1/2 lbs white meat turkey, pulled, diced
4 eggs
4 sandwich rolls
8 slices Gruyere cheese
1 red pepper, small dice
1 yellow pepper, small dice
1 bunch scallions
2 shallots
1 tbsp cumin
1 tbsp Tabasco sauce
1 tbsp olive oil
Salt + pepper to taste
Directions:
Preheat oven to 350 degrees. Heat oil in large skillet. Add scallions and shallots and let brown slightly. Add peppers and allow to soften. Add turkey, cumin and Tabasco. Saute on high for 3-5 minutes. Add eggs. Cook another 3 minutes. Separate into four even servings and place on sandwich rolls, leaving sandwiches open-faced. Add 2 slices of Gruyere to each and place in preheated oven for 3 minutes. Remove, close sandwich and serve hot.
Prep time: 15 minutes
Cook time: N/A
Serves: 4
Ingredients:
1 1/2 lbs cooked white meat turkey, pulled
1 pint cherry tomatoes, halved
5 artichoke hearts, quartered
1/2 red onion, julienned
1 cup pitted kalamata olives
4 tbsp capers
4 peperoncini, small dice
3 tbspns dried tarragon
3 tbsp olive oil
3 tbsp tarragon vinegar (or white wine vinegar)
1 tbsp dijon mustard
Garnish with zest of 1 lemon
Salt + pepper to taste
Directions:
In large bowl, combine vinegar and dijon, and whisk in olive oil slowly to allow emulsification. Combine remaining ingredients in separate bowl and then mix with dressing thoroughly. Garnish with lemon zest
Turkey and Egg Hash Sandwich
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
1 1/2 lbs white meat turkey, pulled, diced
4 eggs
4 sandwich rolls
8 slices Gruyere cheese
1 red pepper, small dice
1 yellow pepper, small dice
1 bunch scallions
2 shallots
1 tbsp cumin
1 tbsp Tabasco sauce
1 tbsp olive oil
Salt + pepper to taste
Directions:
Preheat oven to 350 degrees. Heat oil in large skillet. Add scallions and shallots and let brown slightly. Add peppers and allow to soften. Add turkey, cumin and Tabasco. Saute on high for 3-5 minutes. Add eggs. Cook another 3 minutes. Separate into four even servings and place on sandwich rolls, leaving sandwiches open-faced. Add 2 slices of Gruyere to each and place in preheated oven for 3 minutes. Remove, close sandwich and serve hot.
Wednesday, November 18, 2009
Potato Gnocche
Prep time: 1 1/2 hours
Cook time: 15 minutes
Serves: 8
Ingredients:
1. 3 pounds russet potatoes (quartered)
2. 3-4 cups all purpose flour
3. 2 eggs
4. Salt + pepper to taste
Directions:
Add potatoes to saucepan and cover with water. Bring to a boil and let boil 5-10 minutes. When you can insert a knife with minimal resistance into a potato, turn off heat. Let sit in hot water additional 5 minutes. Strain out water. While still hot, peel potatoes (note: this will be easier if you have a bowl of ice water next to you, as it will keep you from burning your fingertips).
Using potato ricer, mash peeled potatoes till smooth. Fold potato puree out onto floured surface, creating mound. Create a 'crater' in the middle of potato mound and break two eggs into it. Sprinkle 3 cups flour around outside of crater. Using fork, begin to incorporate eggs and potatoes, working from the center outwards. When egg is fully incorporated, fold in remaining flour and potato and kneed dough that forms until smooth and uniform. This dough ball should be roughly the size of a honeydew.
Fill medium saucepan with water and bring to a boil (salt and oil water)
Cut dough ball into four equal parts. Roll each separate piece into its own ball, and then slowly work to create a 1/2 inch diameter dowel. Cut into 1 inch dumplings. Repeat with remaining dough.
When water comes to a boil, roll each dumpling off the back of a fork into water. You will know the gnocchi have finished boiling when they rise to the surface. Remove individual gnoccho as they rise to surface and drop in cold-water bath to shock. Repeat until all gnocchi are finished.
When ready to serve, heat sauce of choice in large saute pan, and, when simmering, add gnochhi for 1 1/2 to 2 minutes, until heated through
Cook time: 15 minutes
Serves: 8
Ingredients:
1. 3 pounds russet potatoes (quartered)
2. 3-4 cups all purpose flour
3. 2 eggs
4. Salt + pepper to taste
Directions:
Add potatoes to saucepan and cover with water. Bring to a boil and let boil 5-10 minutes. When you can insert a knife with minimal resistance into a potato, turn off heat. Let sit in hot water additional 5 minutes. Strain out water. While still hot, peel potatoes (note: this will be easier if you have a bowl of ice water next to you, as it will keep you from burning your fingertips).
Using potato ricer, mash peeled potatoes till smooth. Fold potato puree out onto floured surface, creating mound. Create a 'crater' in the middle of potato mound and break two eggs into it. Sprinkle 3 cups flour around outside of crater. Using fork, begin to incorporate eggs and potatoes, working from the center outwards. When egg is fully incorporated, fold in remaining flour and potato and kneed dough that forms until smooth and uniform. This dough ball should be roughly the size of a honeydew.
Fill medium saucepan with water and bring to a boil (salt and oil water)
Cut dough ball into four equal parts. Roll each separate piece into its own ball, and then slowly work to create a 1/2 inch diameter dowel. Cut into 1 inch dumplings. Repeat with remaining dough.
When water comes to a boil, roll each dumpling off the back of a fork into water. You will know the gnocchi have finished boiling when they rise to the surface. Remove individual gnoccho as they rise to surface and drop in cold-water bath to shock. Repeat until all gnocchi are finished.
When ready to serve, heat sauce of choice in large saute pan, and, when simmering, add gnochhi for 1 1/2 to 2 minutes, until heated through
homemade tomato sauce
Prep time: less than 5 minutes
Cook time: 30-40 minutes
Serves: N/A (makes about a quart)
Ingredients:
1. 2 large cans diced tomatoes
2. 2 large spanish onions, medium dice
3. 5 cloves garlic, minced
4. 3 tablespoons tomato paste
5. 2 tablespoons fresh or dried basil
6. 2 tablespoons fresh or dried oregano
7. 2 tablespoons fresh or dried parsley
8. 1 tablespoon olive oil
9. Salt + pepper to taste
10. Optional: 1 cup chicken stock
Directions:
In large saucepan, heat olive oil. Add diced onions and garlic. Let cook for 3-4 minutes on high heat. Reduce heat to medium and add cans of diced tomatoes, tomato paste, herbs, salt, pepper and optional cup of stock. Bring to simmer and reduce heat to low. Let simmer 15-20 minutes. Remove from heat, let cool and store in airtight containers under refrigeration.
Sauce will last 1-2 weeks if stored properly.
Cook time: 30-40 minutes
Serves: N/A (makes about a quart)
Ingredients:
1. 2 large cans diced tomatoes
2. 2 large spanish onions, medium dice
3. 5 cloves garlic, minced
4. 3 tablespoons tomato paste
5. 2 tablespoons fresh or dried basil
6. 2 tablespoons fresh or dried oregano
7. 2 tablespoons fresh or dried parsley
8. 1 tablespoon olive oil
9. Salt + pepper to taste
10. Optional: 1 cup chicken stock
Directions:
In large saucepan, heat olive oil. Add diced onions and garlic. Let cook for 3-4 minutes on high heat. Reduce heat to medium and add cans of diced tomatoes, tomato paste, herbs, salt, pepper and optional cup of stock. Bring to simmer and reduce heat to low. Let simmer 15-20 minutes. Remove from heat, let cool and store in airtight containers under refrigeration.
Sauce will last 1-2 weeks if stored properly.
Monday, November 9, 2009
Butternut Squash Risotto
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 (6 as appetizer)
Ingredients:
1. 6 cups chicken stock
2. 1 butternut squash, peeled, seeded, cubed
3. 1 cup arborio rice
4. 1/2 cup chopped scallions
5. 1/4 cup grated Parmesan
6. about 5 tablespoons dry white wine
7. 3 tablespoons chopped sage, plus 1 whole sprig
8. 1 tablespoon garlic, chopped
9. 1 tablespoon olive oil
10. Salt + pepper to taste
11. Parsley, for garnish
Directions:
In medium saucepan, bring stock to boil with whole sage sprig. Reduce to simmer when stock reaches boil.
Add cubed butternut to separate medium saucepan and fill with water until chunks are completely submerged. Bring to boil and let cook until squash cubes lose their form (about 15 minutes). Remove from heat and roughly mash with potato ricer or masher.
In saute pan on high, heat olive oil and then add scallions and garlic. Cook until brown, about 3 minutes, and then reduce heat to medium-low. Add rice and toss with oil, scallions and garlic, allowing to toast slightly.
When rice tips begin to turn opaque, add 2 cups of heated stock and begin to stir. Stir continuously. Rice will begin to absorb liquid (you want liquid to disappear). At this point, add white wine slowly, so as not to ignite pan, all the while stirring. When all the stock has been absorbed by rice, add another half cup. Repeat this step for remaining stock until all has been added to pan (note: it may get tiring, but do not stop stirring - doing so will allow rice to clump and you will lose the 'risotto' consistency).
When most, but not all, of the stock has been absorbed, begin to stir in mashed squash. When all the squash has been incorporated, slowly stir in parmesan and sage. Remove immediately from heat. Serve immediately, garnished with a sprig or 2 of parsley.
Cook time: 20 minutes
Serves: 4 (6 as appetizer)
Ingredients:
1. 6 cups chicken stock
2. 1 butternut squash, peeled, seeded, cubed
3. 1 cup arborio rice
4. 1/2 cup chopped scallions
5. 1/4 cup grated Parmesan
6. about 5 tablespoons dry white wine
7. 3 tablespoons chopped sage, plus 1 whole sprig
8. 1 tablespoon garlic, chopped
9. 1 tablespoon olive oil
10. Salt + pepper to taste
11. Parsley, for garnish
Directions:
In medium saucepan, bring stock to boil with whole sage sprig. Reduce to simmer when stock reaches boil.
Add cubed butternut to separate medium saucepan and fill with water until chunks are completely submerged. Bring to boil and let cook until squash cubes lose their form (about 15 minutes). Remove from heat and roughly mash with potato ricer or masher.
In saute pan on high, heat olive oil and then add scallions and garlic. Cook until brown, about 3 minutes, and then reduce heat to medium-low. Add rice and toss with oil, scallions and garlic, allowing to toast slightly.
When rice tips begin to turn opaque, add 2 cups of heated stock and begin to stir. Stir continuously. Rice will begin to absorb liquid (you want liquid to disappear). At this point, add white wine slowly, so as not to ignite pan, all the while stirring. When all the stock has been absorbed by rice, add another half cup. Repeat this step for remaining stock until all has been added to pan (note: it may get tiring, but do not stop stirring - doing so will allow rice to clump and you will lose the 'risotto' consistency).
When most, but not all, of the stock has been absorbed, begin to stir in mashed squash. When all the squash has been incorporated, slowly stir in parmesan and sage. Remove immediately from heat. Serve immediately, garnished with a sprig or 2 of parsley.
Thursday, November 5, 2009
Farfalle alla Pancetta
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients:
1. 1 pound farfalle (bowtie pasta)
2. 1/2 pound sliced pancetta (cured bacon), roughly chopped
3. 1/4 cup olive oil
4. 3 cloves garlic, whole, peeled
5. 1/4 cup sage, chopped
6. 1/4 cup oregano, chopped
7. 4 eggs
8. Parmesan, for garnish
9. Salt and pepper, to taste
Directions:
Bring 1 quart of salted water to boil. In medium saucepan, heat olive oil with whole garlic cloves. This is for flavor. After cloves have browned (about 3-5 minutes) remove from oil (discard) and add pancetta to pan. Saute for 5-6 minutes, or until rendered and crisp. Add sage and oregano and immediately turn heat off.
When water reaches boil, add farfalle and cook 7-8 minutes.
Remove farfalle from water using spider or slotted spoon and add to pan with pancetta and herbs. Turn heat back on and incorporate all ingredients together for 1-2 minutes. Remove contents to large bowl and let cool slightly.
With remaining oil in pan, crack and fry eggs 3-4 minutes on one side.
To serve, portion pasta into 4 deep bowls. Sprinkle with Parmesan and top with fried egg.
Cook Time: 25 minutes
Serves: 4
Ingredients:
1. 1 pound farfalle (bowtie pasta)
2. 1/2 pound sliced pancetta (cured bacon), roughly chopped
3. 1/4 cup olive oil
4. 3 cloves garlic, whole, peeled
5. 1/4 cup sage, chopped
6. 1/4 cup oregano, chopped
7. 4 eggs
8. Parmesan, for garnish
9. Salt and pepper, to taste
Directions:
Bring 1 quart of salted water to boil. In medium saucepan, heat olive oil with whole garlic cloves. This is for flavor. After cloves have browned (about 3-5 minutes) remove from oil (discard) and add pancetta to pan. Saute for 5-6 minutes, or until rendered and crisp. Add sage and oregano and immediately turn heat off.
When water reaches boil, add farfalle and cook 7-8 minutes.
Remove farfalle from water using spider or slotted spoon and add to pan with pancetta and herbs. Turn heat back on and incorporate all ingredients together for 1-2 minutes. Remove contents to large bowl and let cool slightly.
With remaining oil in pan, crack and fry eggs 3-4 minutes on one side.
To serve, portion pasta into 4 deep bowls. Sprinkle with Parmesan and top with fried egg.
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