Adventure in Hungarian Dining, the Monastery Restaurant

I was so confused. I walked into the Monastery restaurant thinking I was about to eat Italian and to my surprise it was Hungarian. Hun - what? How did this happen? Am I really ODing on multi-tasking that my menu research for Norfolk Restaurant Week merged one menu in my brain and stuck it with another? I guess so. So Hungarian it was. And really, what is Hungarian food? 


In retrospect, I wish I would have done the research I did to write this post before going to Monastery. I read that traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. We were greeted with fresh bread with slices of Havarti (my favorite) and a homemade cheese spread that was pretty mild. We had a healthy debate on whether it was butter or cheese. (Cheese, I heard the waitress tell another table.)

The only real things I recognized on the menu were Goulash and stuffed cabbage, as my mom has prepared very American variations of these for our family growing up. One of the specials was a rabbit dish that sounded really tasty but it wasn't part of the restaurant week menu. Dern. It would have been helpful if the Monastery would have included more detailed descriptions on the menu for the unfamiliar. I would have liked to try something out of my comfort level but it would have been impossible to have the waitress explain every item on the restaurant week menu. I ended up with stuffed cabbage, but more on that later. 


Hungarian food is interesting. It isn't pretty so if you want flashy dishes that will dazzle you visually this isn't where you need to go. My research validates that it is hearty eating. There isn't a wow factor but I imagine if this was part of your upbringing you'd love it. A lot of people think my family are freaks because we love collard greens. 

I started with the Potage Esau, which is old fashioned lentil soup, and it was delicious. My favorite part of the meal. It was piping hot and flavorful. Like I said before I ordered the stuffed cabbage for my entree. It wasn't good but it wasn't bad either. There was this sweet undertone that I personally didn't care for. For dessert I had crepes filled with apricot. It was simple and tasty.


I don't know if I'd go back. I didn't have anything that even scratched the good food nerve but I have no idea if I went to a steak house and ordered a piece of chicken, follow? But I celebrated Norfolk Restaurant Week in its true spirit, I got out and I tried something new.

Shame on you Steiny's

I went to Steinhilbers last night with a group of friends to celebrate Virginia Beach’s restaurant week. Many of whom experienced it for the first time. The last time I was at Steiny’s I took a giant leap forward, last night I took two giant leaps back.

I’ve said it before; Restaurant Weeks are a great time for a restaurant to showcase its goods to new comers in an effort to win them back for repeat business. I took last night’s performance as a weak attempt for Steiny’s to simply make as much bank it could off of the week rather than thinking of the long term benefits of putting its best plate forward. Therefore you will see no photos in this post as I left completely uninspired.

Steiny’s presented a four course menu for right at $30. Honestly, the first course options were the most impressive on the entire menu and my choice was my favorite of my meal. I chose the crawfish etouffee which was really tasty and would have been awesome if it had been served to me while it was still hot, or even warm. The presentation was also completely unimaginative. It looked like slop on a plate. Boo.

Second course was a simple salad, yawn. For my entrée I chose the pork which here again lacked imagination, presentation and the proper temperature. My pork tenderloin was overcooked which made it dry and the over salted sauce did nothing to help it. The rest of the entrée options were prime rib (yawn), a flounder dish (couldn’t we have had a better seafood option) and the third dish must have been so overwhelmingly vanilla that I have completely forgotten. (Note: I went back to look and the forgotten dish was Steiny's "famous" shrimp. Ironic?) I understand the need to maintain a price point but come on, if Steiny’s wants this week to be a success they need to get a wider variety of Crayola’s to play with. 

For dessert I had the tapioca option which was pudding with vanilla ice cream, strawberries and whipped cream. It was actually good but compared to the rest of the meal they only had up to go.

I still love Restaurant Week and I am looking forward to my next adventure next week in Norfolk, and I will still head back to Steinhilbers at some point – but man, I’d love to shake the management with a solid “What were you thinking?”

Getting Fat at the Fat Canary in Williamsburg

While most of America was watching beasts of men tackle each other on astroturf Saturday evening, my quest to tackle Hampton Road’s Magazines top 10 restaurants continued in Williamsburg. The Fat Canary sits at number six on the list leaving me with Blue Talon, also in Williamsburg, and the Swan Terrace at Founders Inn in Virginia Beach as the two establishments in which I have not dined.

In all my dining adventures, Fat Canary may win for the hands down best waitress ever, Tink (you know like Tinkerbelle). Not your stereotypical server but an absolute pleasure who knew what she was talking about. I took her lead for the entire meal and not once did she steer me wrong.

We started with a bottle of Pinot Noir, a 2009 Road 31, a tasty bottle that sent zingers to the jowls of my jaw. I loved the logo of the ’66 green Ford pickup which Tink told us was the truck that the wine maker took to his senior prom. The website shares even more stories about the green truck.

Our first and probably favorite was the appetizer of Fricassee of Rabbit, wild mushrooms, leeks, sage with a buttermilk biscuit. Since my man-love and I were sharing, they were kind enough to split the plate in the back. This was a good thing because if we had to split that mini biscuit there may have been a flag thrown for interference. I’m not usually a lover of mushrooms but these were so tasty. Proof that you should always try things even you think that you won’t like it.

For our salad we split the Arugula and Frisee with pears, gorgonzola, toasted walnuts and aged balsamic. Delish, especially the pears and walnuts.

For my entrée I went with the pork chop after seeing the twinkle in Tinks eye when she mentioned it. Of course, I was the smallest person at the table and when the meal came I had the biggest entrée. Part of why I think my man-love really loves me is that he generally gets to eat half of my meals. So together we enjoyed Heritage breed pork chop with toasted walnut and gruyere bread pudding, Swiss chard, apples and bacon. 

Finally for dessert I had been told about the profiteroles, which are a signature well-known item for Fat Canary. Here again, Tink took me under her little fairy wing saying that the profiteroles were not up to standard for the evening and requested that I come back another night to try them. I ensured her I would. Instead I had the ginger crystalized strawberry short cake. It was the second time my short cake was more of a cookie than cake and the style is really starting to win me over from the traditional soft cake I was raised on.

My only complaint for the evening was the drive home. My belly was full and the hour-long drive back to Virginia Beach wasn’t fun at all. Next time I think I will make a weekend of it and stay in Williamsburg to enjoy a little history and shopping.

Mizuno - Vying for My Sushi Heart

I’m a lost puppy ever since Sushi and West on Great Neck Road closed. It was my favorite sushi joint. Not because the space was cool or the service unreal but because they made the Caviar Rainbow Roll. It was AMAZING. Inside the roll was salmon and on top a beautiful, colorful array of yummy caviar. I can’t find anyone else who makes this roll and it saddens me, deeply. So I am now a seeker for my new favorite sushi joint.

I do my best to not judge a sushi joint based on the presence (or lack there) of the Caviar Rainbow Roll but it is hard. I have enjoyed Mizuno’s in Virginia Beach on several occasions prior but I was more excited to check out what they have done in their new space in La Promenade in Hilltop.

When you walk in the first thing that strikes your visual sense is the new, glowing bar set at the front half of the restaurant. It’s very modern and trendy making you think you may be in Miami or New York. But that wasn’t the most impressive bar in my opinion and I’m a fan of modern design. The sushi bar is wrapped in an amazingly impressive piece of wood. It looks like one majestic tree was transformed into an ornament to showcase the talents of the sushi chefs. Gorgeous.

 
We started our meal with edamame because what sushi meal doesn’t start with edamame. (Can I please get this tasty little snack in the movie theaters?) I also wanted veggies so I ordered an appetizer of tempura vegetables. I’m addicted to these and Mizuno surprised me with onion, sweet potato and acorn squash. In addition to a few pieces of salmon sushi we enjoyed spicy shrimp tempura roll (my go-to), Louisiana roll with crawfish, Mizuno roll (I didn’t try this because it has eel in it, eek) and a Tuna Crunchy Crunchy.

We even ended the meal with dessert. Our waitress told us about the offerings and I asked if any were homemade. She laughed and honestly answered, “Maybe somewhere but not here.” During some point of our laughing she took us to ask for the chocolate madness cake. I don’t remember the actual name but it was a massive mound of chocolate which shockingly wasn’t bad.

Mizuno is a great restaurant serving really good sushi in a far superior environment than your traditional sushi establishments. If I could get them to make me a Caviar Rainbow Roll they’d own me.



Which one do you think is low sodium? A fun debate for us.
Also, just a glimpse of the wooden bar I mentioned.

Italian Love: From Asparagus to Caramel

I think I was supposed to be an Italian. I love the style of food, the wine and I am enamored with thoughts of the country. It is a place I dream of visiting with high hopes this dream becomes a reality soon. So I was all in when a group of girlfriends decided to get together one evening over an Italian themed meal. Perfect timing too since I had just watched a Giada DeLaurentiis show with two recipes I knew I wanted to try. I am a big fan of Giada. She has that knife sound I love to hear so much nailed and I like her style of cooking. It may not always be traditional italian but I dig it.

With the hostess tackling the main dish I ponied up to make a side and a dessert. The side had a few of my favorite things: asparagus, mozzarella, prosciutto and pine nuts. The dessert reminded me of this delicious little snack square I picked up from Starbucks a few months ago. Both recipes turned out awesome and will definitely be made again. I could not stop picking at the baked prosciutto - crispy, salty, yummy.

Grilled Asparagus and Melon Salad from Giade DeLaurentiis

Ingredients:

2 ounces thinly sliced prosciutto

1 pound asparagus, trimmed

2 teaspoons extra-virgin olive oil, plus 2 tablespoons

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes

4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes

2 tablespoons pine nuts, toasted*

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.

Espresso Caramel Bars from Giada DeLaurentiis

Ingredients:

Crust:

Vegetable cooking spray

12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs

1/4 cup sugar

1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:

1/2 cup heavy cream

1 stick (4 ounces) unsalted butter, at room temperature

1 1/2 cups light brown sugar

1 tablespoon water

Chocolate Layer:

2 cups (12 ounces) semisweet chocolate chips

1/2 cup heavy cream

1 3/4 teaspoons instant espresso powder

1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

Directions:
For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

Step One - The Crust.

For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

Caramel in action.

For the chocolate layer: 

Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Done and ready for cutting.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Man Snacks for Football Saturday/Sunday

When the cold weather rolls around I find myself like a lost puppy. No sun and no beach weather leads me to a lot of free time on my weekends. Being a non-sporty chic I'm not a huge fan of football, but like most dudes, my man-love is. So I took a Saturday a few weekends ago to make him a man-feast complete with homemade corn dogs, cheese-on-a-stick and Peanut Butter Caramel Corn.

The corn dogs and fried cheese were really yummy but to be honest - a real pain in the rear to make. I didn't have a really appropriate fryer so I had to work with a make-shift system. Not cool. If you have an a more supreme kitchen outfit knock yourself out with this recipe.

Classic Corn Dogs and Cheese-on-a-Stick from Tasty Kitchen

That's the man-love's feet in my socks. I added some veggies and hummus for a little balance.

Mmm, fried cheese.

Peanut Butter Caramel Corn by Traceys Culinary Adventures

Ingredients:

2 tablespoons canola oil
1/2 cup unpopped popcorn kernels
1/2 cup sliced almonds
2/3 cup packed brown sugar
2/3 cup light corn syrup
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Directions:

Preheat oven to 250 F. Line a rimmed baking sheet with parchment paper and spray with cooking spray.

Heat the oil in a large Dutch oven set over medium-high heat. Add the popcorn kernels and cover. Cook, shaking the pan frequently, for about 4 minutes, or until the popping almost completely stops. Remove the pan from the heat and when the popping stops, remove the cover and add the almonds.

In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat, then continue cooking for 3 minutes, stirring occasionally. Remove the pan from the heat and mix in the peanut butter and vanilla. Drizzle over the popcorn and use a rubber spatula to toss to coat.

Spread the popcorn on the prepared pan. Bake for 1 hour, stirring every 15 minutes. Let cool completely before serving.