Brunch with "The Girls"

This weekend my boyfriend treated me to a trip to Virginia Beach to meet his kids. This might seem like a low key event, but after six months of dating it seemed a little scary. Anyway, day one we were driving through his old neighborhood and I thought it would be fun to see the house in which he lived. As we were driving around the cul de sac, we could see his two boys shooting baskets and his former spouse standing on the driveway....yikes! Worlds collide! Actually, it went surprisingly well. His former spouse was perky and pleasant.

We ended up having dinner with his boys and eighteen year old daughter at a local Italian restaurant. I let the kids know that I was fully aware that dinner with their father's girlfriend was about as appealing as eating bugs as a contestant on "Fear Factor" and that seemed to help. Somewhere between appetizers and the main course, the BF blurted out something about my cooking skills. He invited them to dinner at his place on Sunday night. His two older kids immediately announced other plans were in place already. By the end of the night, his daughter offered to have a few friends over to his place to have brunch on Sunday morning and I agreed to whip up something special. The request was for French Toast. Thank goodness for the Internet...clearly, I did not travel with my cookbook collection and I felt the need to do something a little unique after the build up on my culinary skills. So, here it is:

Grand Marnier, Cheese Stuffed French Toast

12 slices firm-textured white bread
1/4 lb. butter
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. Grand Marnier or orange juice, divided
1 1/2 tsp. orange zest (rind), grated
1/2 c. pecans, chopped (optional)
8 eggs or equivalent amount of egg substitute
2 1/2 c. milk
2 tbsp. granulated sugar
Strawberry or maple syrup
Powdered sugar (optional)

Butter 1 side of each bread slice; lay 6 slices flat, buttered side down, in lightly buttered 13 x 9 x 3 inch pan. In small bowl mix cream cheese, 2 tablespoons Grand Marnier, orange zest and pecans, if desired. Spread evenly over bread in pan. Place remaining bread slices over top, buttered side up. In medium bowl, beat eggs, milk, granulated sugar and remaining 2 tablespoons Grand Marnier until well blended. Pour over bread slices in pan. Refrigerate overnight. An hour before you are ready to serve brunch, bake bread at 350 degrees for 50 minutes. Serve hot with warmed maple or strawberry syrup. Dust with powdered sugar, if desired. Makes 6 to 8 servings.

The dish was a hit. I served it with turkey bacon, roasted potatoes, and pineapple boats with strawberries. The girls had fun and enjoyed the brunch.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

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Frozen Lemon Torte

Spring is in the air and a warm night is the perfect time to indulge in something sweet and refreshing. This frozen lemon torte takes minutes to make, but is always a crowd pleaser. I typically go to a locally owned Italian market (Sofo's) to buy the gourmet lady fingers. These should not be confused with the yellow, cake like lady fingers sold in most chain grocery stores as 'lady fingers'. They are NOT the same thing. The Italian version looks pretty with the light glaze and dusting of extra fine sugar on one side, and their crunch holds up during baking.

2 (3 oz.) packages of ladyfingers

2 (14 oz.) cans of sweetened condensed milk (OK to use 1 low fat can)

8 egg yolks

1 cup freshly squeezed lemon juice

2 teaspoons freshly grated lemon zest

8 egg whites

1/4 tsp. cream of tartar

confectioner's sugar

1 thin lemon slice (twisted) or one large strawberry for garnishing the top of the finished dessert

Preheat the oven to 375 degrees. Line the bottom of a greased 9 inch spring form pan with some of the ladyfingers, trimming the lady fingers to fit if needed. Stand the remaining lady fingers around the edge of the pan, with the pretty side facing out. You will need to cut the bottom ends so the tops of the lady fingers are EVEN with the top of the edge of the pan. This is important! I missed this little clue the first time I made this and it just looked silly to have the tops of the lady fingers towering over the lemon part.

Whisk the condensed milk, egg yolks, lemon juice and lemon zest in a large bowl. Beat the egg whites with the cream of tartar in a mixing bowl until stiff peaks form. Fold into the lemon mixture. Spoon into the prepared pan. I've always found that this recipe makes more filling than you need...so maybe you can use some leftover ladyfingers and a small souffle pan to make a mini tart? Bake for 20 to 25 minutes or until the top of the torte is light brown.

Cool pan on a wire rack. Freeze, covered with foil, for up to three months.

To serve, remove the side of the pan and place the torte on a cake plate. Dust lightly with confectioner's sugar and arrange the lemon slices in the center of the torte. Let stand at room temperature for 15 minutes before serving. I like to fan a strawberry on each plate. Leftovers may be refrozen.

Gotta be honest about that picture of the torte...I don't suppose I'm fooling anyone that the photo is a half a torte! I used it as the end of a dinner party before remembering that I wanted to put this lovely dessert on the blog. Oops.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Humpty Dumpty Egg Salad

Once in awhile, we all crave the simple pleasures of childhood. Easy living when decisions pertained to what to eat for lunch, whether to run around outside or create some indoor fun. Right now, I'm juggling tight deadlines on a new community service project, the normal demands of my work schedule and efforts to maintain other ongoing activities. This afternoon, while doing some serious multi-tasking I got a hankering for an egg salad sandwich. Somewhere between running the vacuum cleaner, typing up a media release, and painting my toes for a job as a hostess during a fundraising event tonight...my brain shifted to egg salad.

Using just what I had in my kitchen, I whipped up a batch and I think it bears repeating.

3 hard boiled eggs (chopped)
2 tbs. low fat plain yogurt
1 tsp. Country Dijon Mustard
dash of Tobasco
1 tbs. chopped leeks

Combine all ingredients and stir until the egg salad starts to bind. Cover and chill for one hour or more until cold. If you want more crunch, diced celery is an old fashioned favorite. I like to serve egg salad on toasted whole wheat bread with sliced tomato and lettuce.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Rouge Bistro...Mais Oui!

Rouge Bistro
6060 Renaissance Place
(off Holland-Sylvania Road btwn Sylvania Avenue and Brint Road)
Toledo, OH 43623
419-824-5890

(Due to technical issues with Blogger, this is a reprint from 1/07) Dinner on New Year's Eve is always a festive occasion. It was a pleasant surprise to enter a well decorated space and be transported to the ambiance of a contemporary French bistro.

The entryway contains a large fountain surrounded by four large columns papered with black and white photographs. The main room is divided into two areas, the elegant dining room and the bar with ample seating. The main dining room features white table cloths and modern leather chairs. The banquettes are dark wood with large black framed mirrors on the walls behind them. Dividing the bar area from the restaurant is another wood banquette decorated with large candelabras and an enormous vase with a grand bouquet of fresh flowers. The tables on the bar side are uncovered but the comfortable leather chairs remain. The bar also contains a communal table. Throughout the restaurant there are sensual large scale line drawings of female nudes on the ceiling. The red silk covered chandeliers, wood accents, red walls and black and white photographs are lovely and complement the subdued lighting.

There is something nice about leaving the bar traffic at the door on your way to a fine dining experience. However, the idea of providing a more informal atmosphere near the bar is chic for diners who prefer to dress causally. It will be a great asset for separating the business crowd from the very casual "regulars" on weeknights. We were seated on the bar side, near the front door and next to the piano and found that we were the official greeting committee as everyone heading for the bar needed to pass our table, and many others, to get there. If you watched closely, it was like seeing the diners at a row of tables doing "the wave" all night as each local celebrity entered the restaurant and headed to the bar.

The chef at Rouge is John Wesley. Most recently, found in the kitchen at Mancy's Italian. However, he is best known as the chef de cuisine at J.D. Wesley's: a locally owned fine dining establishment with an open kitchen that closed in the late '90's. Wesley's had many regulars, who were often spotted mid-week dining at the bar in jeans or sweatsuits and enjoying banter with the chef. Chef Wesley has a devoted following that will ensure the success of Rouge.
With this in mind, my dining companions and I were surprised by the ho-hum menu with entrees ranging from a slow cooked lamb shank in a citrus tomato au jus ($14) to two 8-10 oz cold water lobster tails ($58). No tantalizing essences, reductions, or unique flavor pairings to tempt us. Just the standard fare of beef tournedos, salmon, steaks, and chops. Personally, I'm bored with mashed potatoes as a featured side dish.

The salads were a la carte $5.50-$6.00. I enjoyed a roasted beet salad with haricot verts(French green beans), goat cheese and the mildest sliced fennel I've ever tasted. The dressing was a pleasant citrus vinaigrette. For dinner, I ordered the poached and braided salmon. It arrived virtually unbraided with three strands of salmon askew on a pile, and I mean a PILE, of wild rice. The Dijonnaise sauce was a sunny yellow pool sans gout. The accompanying sauteed vegetables were tender crisp but drowning in butter. My tablemate commented, "it looks like a plate slapped together for a banquet of 1,000 people".

The service was excellent. Our waiter, Jake, was previously a service star at The Vineyard. He is well versed on the menu and wine selections. He is extremely knowledgeable and attentive. It is always a special treat when the waiter can accurately describe the specials, wines on the menu and serve both the wine and the meal properly.

As it was near midnight when we finished our meal, we passed on the infamous chocolate "sac du bon bon" ($9) and other desserts to watch the ball drop over Times Square in a private home. For the uninitiated, the sac du bon bon is chocolate mousse inside of a chocolate sac with the shape and thinness of a paper bag. The sac is placed on a puddle of raspberry coulis and garnished with a little whipped cream and fresh raspberries. C'est magnifique!

I am apt to give new restaurants the benefit of the doubt during the initial weeks of being open. However, Rouge Bistro has the makings of a special place for dining in Toledo.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

PS. I returned this week to sample the appetizers. Accompanied by two friends, we ordered the fresh mussels, steamed with white, wine, garlic, shallot, and served with "thyme enhanced fries". I enjoyed using the fresh bread on the table to mop up the savory broth. The fries were sprinkled generously with a sea salt and herb mix and served in the traditionally French footed wire cone lined with parchment paper. The plate of three cheeses included St. Andre, Brie and Roquefort($9.50). While the menu suggests that the plate also contains sliced apple, the apples were replaced with chopped cucumber on an endive leaf and butterfly shaped crackers. I can only assume that a more varied assortment of cheeses and more refined crackers will come with subsequent menu updates and enhancements.

"Lime in Da Coconut"

Hot weather demands cool refreshment. There's nothing more light and refreshing than the flavors of lime and coconut together. This is a fun recipe to make while listening to Harry Belafonte CDs..."You put da lime in da coconut and drink it all up..."

Crust
2 cups unbleached all-purpose flour
1/2 c. confectioners sugar
1 cup (2 sticks) cold, unsalted butter
1 cup Baker's angel flake coconut
1/2 c. chopped macademia nuts


Filling
1 1/4 cups superfine sugar
3/4 c. fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs

Confectioners' sugar for dusting.

1. Preheat oven to 350F. Coat a 13x9 inch baking pan with nonstick cooking spray.
2. To make the crust, combine ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the pan, using your knuckles to press down. Bake until browned (about 20 minutes). Remove from the oven and let cool for 10 minutes.
3. To make the filling, combine the ingredients in the food processor and process until smooth. Do not let it get frothy or the bars will be pocked from the bubbles popping during baking. Pour over the baked crust and bake until the filling is set, another 20 minutes.
4. Let cool completely, then cut into twenty four 2 inch squares and dust with confectioners' sugar.

These can be covered and refrigerated for up to 2 days or frozen for up to 2 months.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Bodacious Black Bean Dip

Great recipes often come from friends, and should be shared with other friends. Last night, I was invited to a "kick-off the barbeque season" party and brought Jana's Bodacious Black Bean Dip. This is a great recipe because you can adjust the ingredients to taste and modify the consistency to please your own palate.

2 Cans black beans (rinsed and drained)
1/2 to 3/4 c. crumbled feta
3 cloves garlic, minced
1/2 c. salsa
juice of 1 lemon
3/4 cup cilantro leaves
salt to taste


In a food processor, mince garlic. Add black beans, salsa and lemon juice. Puree until almost smooth but still a bit lumpy. Remove from processor. Add feta and cilantro. Serve with tortilla chips.

Typically, it takes about a large bag and a half of tortilla chips to eat all the bean dip this recipe makes. So if you're planning on taking it to a party, bring lots of chips. Bodacious black bean dip is also good to use for making Huevos Rancheros. However, I've never had leftovers!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Leeky Adaptation

I've heard that for a chef to own a recipe, and not be violating copyright laws, at least one item in the ingredients must deviate from the original. This was passed on to me by my mother. I'm guessing it was something that Good Housekeeping used for recipe competitions in the 50's.

Going to the official website http://www.copyright.gov/. Article Fl122:

"Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.
Protection under the copyright law (title 17 of the United States Code, section 102) extends only to “original works of authorship” that are fixed in a tangible form (a copy). “Original” means merely that the author produced the work by his own intellectual effort, as distinguished from copying an existing work. Copyright protection may extend to a description, explanation, or illustration, assuming that the requirements of the copyright law are met.
To register the directions or instructions of a recipe or cookbook, send the following three elements in the same envelope or package to the Library of Congress, Copyright Office, 101 Independence Avenue SE, Washington, DC 20559-6000.

1. A completed application Form TX;
2. A nonrefundable filing fee (Current Fees)
3. A nonreturnable deposit of the work. The deposit requirements depend on whether the work has been published at the time of registration..."


Nothing in there about the number of items one needs to change in order for this to be copy written. So, I guess I can start publishing recipes as my own...as long as there is commentary around it?

That said, I'm taking the recipe from my previous "Artists make the Best Chefs" entry and sharing my most recent adaptation. Moving forward the name of the recipe will now be:

Penne con Gamberi, Asparagi e Porri
or GAP Penne

1/4 c. olive oil
Zest of 1 orange
2 garlic cloves minced
4 leeks, white part only, chopped
1 1/2 tsp. fresh chives
2 tbs dry white wine (or leftover champagne from Sunday Brunch!)
2 tbs. butter
1/2 lb. whole wheat penne
3/4 lb. pre cooked shrimp
Fresh grated parmigiano reggiano cheese

In a saute pan, combine zest, garlic leeks, salt/pepper and simmer 4-6 minutes covered. Slice 1/2 asparagus into 1 1/2 inch lengths. Add to saute pan. Also, add chives, wine, and butter and cook for 2-3 minutes. Add remaining asparagus to a 2 qt. saucepan or small stock pot of boiling water. Cook pasta with remaining asparagus. Rinse and drain shrimp then toss in sauce to heat thoroughly. Do not cook shrimp to long or it will get chewy. Drain pasta while reserving 1/2 c. of liquid. Remove overcooked asparagus from the colander and discard. Return pasta to the empty pot and add asparagus leek sauce & reserved liquid. Toss to combine. Top with cheese and serve. Serves 4.

The orange zest, champagne and the shrimp made this dish a beautiful combination of colors, textures and flavors.


“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

"No Bunny Blues"

It's Easter Sunday. You are probably licking melted chocoloate bunnies off your lips wondering how anyone could miss this candy coated holiday. Perhaps you're grabbing another handful of jelly beans, sucking the sugar coating off some Peeps, or just chasing your kids around the house/yard while they look for Easter Eggs. The lamb is roasting in the oven and all your favorite dishes are sitting on the sideboard waiting for the hunt to end and the feasting to begin.

Ugh. I'm Jewish. No such luck for me.

When I was a little kid, my parents took the Bunny as a secular privilege and we were afforded the joys of an Easter basket. They even went far enough to let us join Christian friends for the feast...and the Easter egg hunt, of course. My best memory is in college...three of us were home from school and we got to hunt for eggs loaded with quarters! Nothing is a better treat to a college student than bright, shiny quarters for the laundry machines.

Now I'm an adult and I have to pretend Easter isn't happening. I'm having a typically Kosher buffet (sans wheat...because it is still Passover). This includes scrambled eggs with dill, lox, cream cheese, and a few slices of "Kosher for Passover" Matzo. I woke up this morning and whipped up a citrus salad featuring oranges, pink grapefruit, blood oranges, pineapple, kiwi and a few blueberries for contrast. Coffee is brewing and I'm contemplating opening up a bottle of champagne to drown the "no bunny blues" out of my chocolate obsessed mind...

Happy Easter to my chocolate coated, Christian friends!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Artists Make the Best Chefs

It's probably no surprise that artists can translate creativity to the kitchen. Recently, I made a recipe from a 3x5 card given to me by a combined media artist living and working in Toledo. Kay is a talented artist, well respected teacher, and a fabulous chef. A few days after making her recipe, I ran into her at the gym to thank her for the "gift that keeps on giving" and she didn't remember the recipe. So I shared some of the ingredients with her, offered to send her a copy and learned her spontaneous recommendation to substitute whole wheat pasta for the original capellini. I had actually substituted penne when I made it this week...

This particular recipe is easy to make on a weeknight, mild in flavor and a light dish for the health conscious among us.

Capellini with Asparagus

1/4 c. olive oil
Zest of 1 lemon
2 garlic cloves, minced
4 leeks, white part only, chopped
1 1/2 tsp. fresh chives
2 tbs dry white wine
2 tbs. butter
1 lb. capellini (or whole wheat shapes of your choice)
Fresh grated parmigiano reggiano cheese

In a saute pan, combine zest, garlic leeks, salt/pepper and simmer 4-6 minutes covered. Slice 1/2 asparagus into 1 1/2 inch lengths. Add to saute pan. Also, add chives, wine, and butter and cook for 2-3 minutes. Add remaining asparagus to a 2 qt. saucepan or small stock pot of boiling water. Cook pasta with remaining asparagus. Drain pasta while reserving 1/2 c. of liquid. Remove overcooked asaparagus from the collander and discard. Return pasta to the empty pot and add asparagus leek sauce & reserved liquid. Toss to combine. Top with cheese and serve. Serves 4.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Wild Mushroom Warmup

There is nothing more warming than a hot steaming bowl of risotto in the middle of winter. Last night, I went to our local Italian grocer (Sofo's) to pick up the essential ingredients to make a batch.

I was blessed to have a semester abroad in Italy and live with a family while I was a junior in college. Every night, my Italian mother would rush through the door at 8:00 to begin making dinner. She and her daughter owned a lingerie boutique that closed at 7:30pm. She literally ran into the house and went straight to the kitchen to start preparations. I always put my homework aside to talk to her while she cooked and try to pick up some of her recipes. This was something she served as a "primo piatto". She would probably be a little surprised that I serve it as a winter meal with a nice crisp salad with balsamic vinaigrette. However, I did learn that wild mushroom risotto tastes best with a glass of Orvieto Classico.

Wild Mushroom Risotto

32-48 oz chicken stock
2 tbs olive oil
1 cup arborio rice/risotto
.5 oz mixed wild mushrooms (dried)
2 tbs fresh rosemary leaves (or 1 tbs. dried) - thyme also works well
4 oz sliced fresh mushrooms
1/2 medium yellow onion
1 clove garlic
2-3 tbs. freshly grated Parmesan cheese
salt and pepper to taste

Begin by placing a large, deep saute pan on a medium high burner. Add olive oil. Saute onions just until they are clear and start to soften. Add the garlic to the pan. As the onions are softening, pour 1 cup boiling water over the dried mushrooms and soak in a separate bowl (not on the stove). I like to just use a glass measuring cup for this project and just microwave the water.

Return to the pan and add the risotto and stir briskly to coat each piece with oil. Continue to cook, stirring frequently, until the edges of each kernel start to become clear. Add the chicken stock about a half to 3/4 cup at a time and stir briskly until it is almost full absorbed by the rice...keep adding a little at a time while the risotto is fully cooked. After about twenty minutes, drain the mushrooms that were soaking in water (reserving the liquid). Add the reserved liquid to the pan and keep stirring. Add salt and pepper to taste. Once the risotto starts to absorb the mushroom broth, it will start to turn a light brown. At this point is is safe to throw in all of the mushrooms and thyme or rosemary. It usually takes about 40-45 minutes of constant stirring and adding the liquid to full cook the risotto. Once it is cooked, it will have a creamy consistency. The risotto will be mostly translucent with a small white cloud if you like it a bit al dente. At this point, you can grate Parmesan cheese on it, stir gently while still in the pan. Divide among four bowls and serve with additional grated Parmesan cheese.


Bon Appetito!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".