“No matter what you’re going through,
there’s a light at the end
of the tunnel and it may seem
hard to get it but you can do it
and just keep working towards it
and you’ll find the positive
side of things.”
~Demi Lovato
Dining Outside the Home: Blue Talon Bistro in Colonial Williamsburg, Virginia. If you’re looking for the charm of a neighborhood bistro with a French twist, this corner bistro in the heart of Colonial Williamsburg fits the bill. The French Onion Gratinee has the power to transport you to the French countryside with its rich cheesy onion broth. But save room for more. Make the meal a dining experience by enjoying every course over a nice glass of Bordeaux. Linger awhile. Absorb the atmosphere. Inhale the aromas. And most certainly try the dessert. Bon Appétit!
“Trust in dreams,
for in them is hidden
the gate to eternity.”
~Khalil Gibran
Dining Outside the Home: Plaza Azteca in Williamsburg, Virginia! Rich flavors originating in Jalisco, Mexico came across the U.S. to the East Coast over twenty years ago. Now customers come to Plaza Azteca expecting table side guacamole prepared fresh before their eyes. If you’re looking for ordinary, forget it. The grill is working overtime serving up everything from stuffed pineapple to sizzling fajitas. The biggest challenge is breaking away from the usual choices to sample something truly new and amazing.
What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away.
NORI SESAME POPCORN
Ingredients:
1 packet microwave popcorn, any variety
8-ounces rice cracker blend, bite-size pieces
2 tablespoons sesame oil
2 teaspoons roasted sesame seeds
1/2 teaspoon seasoned salt
.21 ounces dried seaweed sheets, cut into small strips
Instructions:
Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container.
Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia. The authentic Italian homemade pizza is just the tip of the iceberg on this extensive menu of Sicilian favorites. The warm glow of Tuscany reflects artwork from Venice and beyond. Never mind that the natural flow of Italian conversation lingers against a backdrop of regional classic music. Everyone is family here and the food proves it. That’s amoré!
What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be.
MUSHROOM BEEF TIPS
Ingredients:
1 pound sirloin steak, boneless, cut into 1-inch pieces
10-ounce can beef consommé
1/4 cup red wine
1/4 cup Lea and Perrins sauce
1 tablespoon French Dijon mustard
1/8 teaspoon tarragon
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon black pepper
1 cup mushrooms, sliced
2 tablespoons flour
2 tablespoons water
Instructions:
Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes.
Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia. The moment you step through the doorway, the aroma of freshly baked cookies greets you. Next, the courteous maitre d’ offers you a free sample from the nearby pastry case. With a cookie to whet your appetite, a quick glance around the room indicates an atmosphere that is as upscale as well as it is comfortable. Be forewarned! The portions are generous from the Grilled Romaine Salad to the juicy Bison Meatloaf and popular Baby Back Ribs. Have no regrets when choosing from the tempting dessert offerings. The gluten-free Flourless Chocolate Torte is a satisfying grande finale.
What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!
LASAGNA LOVERS
Ingredients:
1 pound Italian sausage, bulk
1/4 cup onion, chopped
1 clove garlic, minced
1 teaspoon fennel
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon marjoram
4 ounces mushrooms, sliced
24 ounces pasta sauce
1 cup water
2 cups ricotta cheese
2 cups mozzarella cheese
1/2 cup Parmesan cheese
2 eggs
1 tablespoon parsley flakes
16 ounces lasagna noodles
Baby Kale Leaves, stems removed
Instructions:
Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately.
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