Applebee's

Restaurant Review

Applebee's Okay, it's not my usual kind of restaurant, but I must say they are good at what they do. Service was excellent, the place was spotless, and the joint was packed. They are running a two-for-twenty-dollars special that includes a shared appetizer, and two entrees. The food was heavy, it was salty, and it was greasy, but it seems to be what the people want. Go figure!

Lemon Bar with Raspberries

The Altitude Adjustment Section
This is a simple recipe for a lemon bar covered with raspberries. I really don’t like conventional lemon bars but I like a thin layer of lemon filling covered with berries, it’s just a suggestion.

Ingredients
1 cup (1/2 pound) unsalted room temp butter
1 cup A.P. flour
1/4 cup confectioner’s sugar
2 eggs, well beaten
1 cup granulated sugar
grated zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons A.P. flour
1/2 teaspoon baking powder
2 cups fresh berries
Confectioner’s sugar for dusting the top

Procedure
First you need to make the crust, so combine the flour, butter, and confectioners sugar in the bowl of your electric mixer and beat till ingredients come together. This mixture will be dry and crumbly. Dump the mixture into a 9 inch square pan and using your fingertips, press to form an even layer on the bottom of the pan. Bake the crust in preheated 350 oven for about 15 minutes till lightly browned. Now let crust completely cool on a wire rack.

To make the filling, combine the eggs, granulated sugar, lemon zest, flour and baking powder in a bowl and beat till slightly frothy. Pour into the cooled crust. Now put back into a 350 oven and bake for about 20 minutes till tart sets. It should be a little bubbly but should not be brown on top. Let cool completely, then carefully arrange the berries over the top of the tart and dust with the powdered sugar. Serve chilled.

Grapefruit Cooler

Refreshing Beverage of the Week
Okay Irene, this one is for you. A nice, refreshing, non-alcoholic beverage to cool you off after a hard day at the gym, or the opera, or where ever you hang out these days. Its called the Grapefruit Cooler, it's best if it's made a 4 hours ahead of time, this recipe makes a pitcher of 6 drinks, and it goes something like this:

Ingredients
2 ounces fresh mint
2 tablespoons sugar syrup
2 cups grapefruit juice
1/4 cup lemon juice
About 30 cracked ice cubes sparkling water to top off

Procedure
Crush the mint leaves in a small bowl. Add the simple syrup and let soak for at least 2 hours. Occasionally go over the the bowl and mush the leaves around with the back of a spoon so they give up all their yummy flavor. Strain the syrup into a pitcher and add the grapefruit juice, and lemon juice. Cover with plastic and refrigerate for two hours. To serve, fill 6 chilled Collins glasses with cracked ice. Divide the juice mixture over 6 glasses and top with sparkling water. Garnish with mint sprig. Yes, Irene I can hear you complaining that this drink takes too long — but you know, good things come to those who wait.

Lightly Breaded and Grilled Shrimp

Seasonal Recipe of the Week
Sometimes the simple things are the hardest things to make. How many times have you gone to a BBQ and been served dry, hard, grilled shrimp? So I was wandering through Marcella Hazen’s Essentials of Classic Italian Cooking and she discusses her process for grilling shrimp which is nothing short of brilliant. So here it is!

Ingredients
2 pounds medium shrimp, peeled and cleaned
3 1/2 tablespoons extra virgin olive oil
3 1/2 tablespoons vegetable oil
2/3 cups plain dry bread crumbs
1/2 teaspoon chopped garlic
2 teaspoons chopped parsley
salt and pepper to taste
skewers
1/2 lemon optional

Procedure
Wash and dry cleaned shrimp. Put the shrimp in a large bowl. Add both oils and the breadcrumbs and toss to coat all the shrimp. Now add the garlic, parsley, salt and pepper, and mix well. Let them sit in this coating for at least 30 minutes, or up to 2 hours. Now skewer the shrimp two points per shrimp so they stay put. Cook about 2 minutes per side on a hot grill. You can also do this in the broiler. I like to squeeze a half of lemon over the shrimp while cooking. You know they are done when they get a thin golden crust. Cook up some rice or pasta and a salad and dinner is served!

Repeat Show!

Today's show was a classic from last September.
What? You didn't think it's classic?
Oh, well, I figured if it works for the Car Talk guys...

Here are the posts from the archives:

• Pomegranate Soup
  
• Frozen Peanut Butter Chocolate Pie
  
• Ziggy's International Market
  

See you next week!

Tune Up Cafe, Sage Bakehouse, California Pastrami, and San Marcos Feed Company Cafe

Restaurant Reviews, Raves, and General Complaints

Tune Up Cafe I've tried to love it, tried four times, never enjoyed a meal there, I'm done.


Sage Bakehouse I paid over $4.00 for one greasy almond croissant. That does not work for me.


The California Pastrami truck It's true, they do have the best fish tacos in town!


San Marcos Feed Company Cafe Another charming homestyle lunch. These folks know how to cook and bake, and they have peacocks!

Espresso Granita

Refreshing Beverage of the Week
This isn’t exactly a beverage, well it starts as one, and then you freeze it so I guess it qualifies. It's an Italian tradition.

Ingredients
1 1/2 cups very strong Espresso
1 tablespoon sugar
1 cup cold, sweetened, whipped cream

Procedure
Brew the espresso and dissolve the tablespoon of sugar into it while it's still hot, then let cool. Now pour the coffee into ice cube trays but do not fill more than 1/2 inch deep (this will let it freeze faster). You can do this way ahead of time. When ready to serve, throw the coffee cubes into the food processor and pulse till you made fine crystals. Now quickly put the granita into cups and top with a dollop of sweetened whipped cream (or add some Rum to whipped cream). Voila!

Filled Ravioli Cookies

The Altitude Adjustment Section
I like it when food fools the eye. That’s what drew me to this recipe. It looks like savory ravioli, but it’s a cookie filled with a sweet fruit filling. Just think of the possibilities!

Ingredients
2/3 cup butter, room temp
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon grated orange rind
1 egg
1 teaspoon vanilla
1/4 cup raspberry or other fruit preserve
Powdered sugar

Procedure
In the bowl of your electric mixer, whip your butter till light and softened. Add sugar, baking powder and orange rind. Beat till combined. Beat in egg and vanilla. Now add in flour. Divide dough in half form into balls, wrap in plastic and refrigerate for 3 hours.

Line a sheet pan with parchment. Lightly flour your work surface and roll out each piece of dough into a 12 x 18 inch rectangle. Using a fluted pastry wheel cut the dough into 24 2-inch squares. Yes, accuracy counts! Place the squares 1 inch apart on your sheet pan. Carefully spoon 1/2 teaspoon jam into the center of each square and then top with another pastry square. Press edges together with a fork to seal. Bake at 375 for 9 to 11 minutes, until they are lightly browned. Cool cookies on wire rack and then dust with powdered sugar. Other fillings? How about apricot jam, quince preserves, Nutella, walnuts and chocolate chips, lekvar, poppy seeds, etc, etc.

Nasturtium Vinegar, Rosemary and Lavender Vinegar, and Green Peppercorn Mustard

Seasonal Recipe of the Week
Flavored vinegars, homemade syrups, unusual condiments: these are all things I love. Great host gifts, great ways to make ordinary foods extraordinary, great way to feel superior to Martha Stewart. Here are three recipes to ponder:

Nasturtium Vinegar

Ingredients
8 ounces nasturtium blossoms
2 pints Malt vinegar
3 whole cloves
4 whole black peppercorns
2 cloves garlic halved
2 chopped shallots

Procedure
Sterilize 2 small bottles. Evenly distribute ingredients in bottles and top with vinegar. Cork or seal bottle securely and store in a dark cool place for 2 months before using. Shake occasionally. Some people strain out the ingredients and transfer to a clean jar before using, that’s optional. Makes 2 pints.

Lavender and Rosemary vinegar

Ingredients
2 pints apple cider vinegar
2 fresh sprigs rosemary
1 teaspoon lavender blossoms

Procedure
Procedure is same as above but the flavor in this will come out faster so it should be ready to go after sitting in a dark cool place for 3 weeks. Also makes 2 pints.

Green peppercorn Mustard

Ingredients
3 tablespoons mustard seeds
1/3 cup Coleman’s Dry mustard powder
1/2 cup hot tap water
1/2 cup dry white wine vinegar
1/2 cup dry white vermouth
Big pinch of ground cinnamon
1/2 teaspoon dried tarragon
1/2 teaspoon dill seed
2 teaspoons kosher salt
Big pinch dried cloves
1 teaspoon honey
1 tablespoon canned green peppercorns drained
1 teaspoon slightly crushed green peppercorns (add at the end)

Procedure
Combine the mustard seeds, dry mustard powder, hot water and vinegar in a bowl and let sit for at least 3 hours. In a small saucepan, bring to a boil the vermouth, cinnamon, tarragon, dill seed salt and cloves. Strain this into the mustard mixture and stir to combine. Now add the honey and the green peppercorns. Scrape this whole mess into the bowl of your food processor fitted with a steel blade. Whirl to puree. Finally put this mixture into the top of a double boiler and over simmering water. Cook for about 10 minutes, stirring often. Add the remaining 1 teaspoon of green peppercorns slightly crushed. This mixture will thicken as it cools. Put into small jars and refrigerate. This will keep indefinitely.

Burt's Burger Bowl

Restaurant Review

Burt's Burger bowl Go figure — this little local favorite burger joint actually serves some great meat, and it's not just beef. They do a lamb burger, a Kobe beef burger, a bison burger and even Ostrich patties (which is what I had and loved). Don't miss the potato wedges or the onions rings. They buy local meat, the service is fast, the prices are downright reasonable, parking is easy, and they have outdoor seating. You gotta to love it! What took me so long?

Real Cherry Strudel

The Altitude Adjustment Section
Strudel is one of my fallback desserts. We always have Phyllo dough in the freezer. And now they have modified the product so you can keep in defrosted in your fridge for about 4 weeks without spoilage. So you can whip up a few pieces of strudel any time you feel like it. Now that cherries are in season, try this classic cherry dish.

Ingredients
5 cups fresh pitted sour cherries, about 1 1/2 pounds
(you can also use frozen, but it won’t be quite as good)
3/4 cup plus 1 1/2 teaspoons granulated sugar
2 1/2 tablespoons cornstarch
1 box defrosted Phyllo sheets
1 cup clarified unsalted butter
vanilla ice cream or whipped cream to garnish

Procedure
In a sauce pan, combine cherries and any juice with 3/4 cup sugar and cornstarch and bring to the boil stirring occasionally. Lower temperature and simmer for 2 minutes. Transfer to a bowl and cool completely.

Preheat oven to 400. Arrange 3 sheets of phyllo on work surface and let dry for about 15 minutes. Then crumble them into a bowl. Now take one sheet of phyllo and brush with the melted butter, repeat 3 times. Sprinkle 2 tablespoons of the crumbled phyllo along the lower third of the sheets. Leave a two inch border on sides and bottom. Now top with 1/3 cup cherry filling. Spread evenly. Fold up sides and begin to roll up to enclose filling completely. Transfer carefully, seam side down, to a parchment-lined baking sheet. Brush top with butter and sprinkle with 1/4 teaspoon sugar. Cut 2 1 inch vents on the top with the tip of a sharp knife. Continue the same process to make 4 more rolls. Bake in the middle of the over for about 20 minutes or till golden brown and crisp. Let cool 10 minutes before slicing. Serve with whipped cream or ice cream. Nice with a light dusting of powdered sugar.

The Plum Blossom

Refreshing Beverage of the Week
Here is a unique and refreshing cocktail using plums, which are in season right now. This beverage uses Aperol, an Italian bitter liquor with the flavors of Rhubarb and citrus. It's available at Susan’s Wines and Liquors — a fantastic shop, well-stocked with exotic ingredients — in the shopping center near Tiny’s and Ziggy’s, at the intersection of St Francis and Cerrillos. This recipe makes 8 drinks, so I hope you have some thirsty friends.

Ingredients
4 medium plums (about 10 ounces) pitted
1 1/2 ounces simple syrup
1 ounce fresh lemon juice
8 ounces Aperol
1 bottle chilled sparkling wine

Procedure
First you need to make the plum puree. Combine the ripe pitted plums with the simple syrup and the lemon juice in the blender and puree till smooth. Strain mixture through a fine sieve, and it's ready to go. This can be made up to one day ahead. Now to make each cocktail pour one ounce of puree into 8 champagne flutes, stir in 1 ounce of Aperol and top up with sparkling wine. Now you are ready to go!

Fish Vera Cruz

Seasonal Recipe of the Week
Fish Vera Cruz is a delicious way to prepare an inexpensive fillet of fish and give it some rich and exotic flavors. You can use any find of film white fillet. Most of the Mexican restaurants in town use Tilapia, which is rather inexpensive.

Ingredients
1 1/2 pounds of fish fillets
1/2 cup lime juice
1/2 teaspoon salt
2 tablespoons olive oil
1 large onion, thinly sliced
2 green peppers cut into thin strips
3 cloves chopped garlic
1/3 cup dry white wine
2 1/2 cups mild, chunky, store-bought tomato salsa
1/2 cup V8 juice
1/4 cup pickled jalapeno slices
1/4 cup sliced black olives
1 tablespoon capers
1/4 cup chopped cilantro leaves
lime wedges to garnish

Procedure
Arrange the fish fillets in a 13 x 9 baking dish. Sprinkle with salt, pepper, and lime juice. Cover and let marinate in the fridge for 20 minutes.

For the sauce; heat oil in large skillet over medium heat and add onions, peppers, and garlic. Cook for about 3 minutes till vegetables are tender. Add wine and cook for 1 minute more. Now stir in salsa, tomato juice, jalapeno, olives and capers and bring to the boil. Now add fish fillets to sauté pan, reduce heat to low. Cover pan and simmer for 10 minutes or until fish flakes easily with a fork, Serve with cilantro on top and garnish with a lime wedge. Don’t forget the Spanish rice!

Counter Culture Cafe - revisit

Restaurant Review

Counter Culture Cafe I love this place. Especially in the summer with their outdoor seating options. This is my "go to" place when I want a good quality lunch for under $10.00. The tuna sandwich rocks! All the baked goods are divine, though a little bit of overkill. I do have issues — like they only take cash and you have to set up and bus your own table — but the food is simply delicious.

Apricot Cocktail

Refreshing Beverage of the Week
It's summer in Santa Fe, and if we haven’t lost them all to a late frost, it's apricot season. So I thought I would do a classic apricot cocktail. Mom, this is a good one for you! It seems among fruit-based brandies, apricot brandy is one of the most versatile ingredients. It happily combines with a variety of juices and spirits.

Ingredients
1 1/2 ounces apricot brandy
3/4 ounce fresh orange juice
3/4 ounce fresh lemon juice
1 ounce vodka
Maraschino cherry (optional)

Procedure
Shake the brandy, orange juice, lemon juice, and Vodka well with ice; then strain into cocktail glass. Garnish with a maraschino cherry, if desired. Or even better, a slice of fresh apricot.

Avocado Crabwich with Roast Garlic Aioli

Seasonal Recipe of the Week
This is a great flavorful sandwich from Patria in New York City, by chef Douglas Rodriguez. This place made Nuevo Latino famous. Unfortunately it is no longer there.

Ingredients
1 pound lump Crab meat, picked through
1 bunch chopped chives
1/2 red onion diced fine
2 tablespoons diced celery
2 tablespoons peeled and diced cucumber
1 tablespoon chopped cilantro leaves
2 tablespoons Dijon mustard
Juice of one orange
juice of 4 limes
1 tablespoon olive oil
salt and pepper to taste
2 large corn muffins sliced in half and toasted
1 avocado pitted and thinly sliced
1 mango pitted peeled and thinly sliced
1/4 cup roast garlic aioli (recipe to follow)
4 slices thin red onion

Procedure
In a mixing bowl, combine the crab, chives, onion, celery, cucumber, and cilantro. In a separate bowl, combine the mustard, orange and lime juice, and olive oil and whisk well. Pour over crab meat and toss. Season with salt and pepper.
Place half a toasted corn muffin on each plate. Alternate sliced mango and sliced avocado. Top with crab meat. Spoon a little roast garlic aioli on top and then sprinkle on some finely chopped red onion. Yum. This recipe serves 4 people.

To make a quick roast garlic aioli: In your food processor, combine 1 tablespoon dijon mustard, 3 roast garlic cloves (take a head of garlic, cut off the top 1/4, drizzle with olive oil, wrap in tin foil and put in a 350 oven for 45 minutes, then squeeze out the garlic), 1 teaspoon lemon juice, 1 cup mayonnaise, salt and pepper and just pulse to mix.