02.29.08
More on downtown dining
Check out this story from Gazette business editor George Ford from yesterday’s paper: Downtown C.R. developing ‘critical mass’ of eateries
According to George’s story, downtown CR has reached a “critical mass” – or a large enough number – of businesses to attract people to the downtown area. If you haven’t ventured downtown lately to dine, now’s the time to check it out and support the emerging dining and entertainment district there.
Here’s that list of downtown restaurants: Downtown CR restaurant list
02.28.08
What I’ve Been Cooking Lately: Caramelized Leeks with Roasted Salmon Fillets
Before I bought my first leek, I was kind of intimidated by them. I’d never watched anybody cook with them — or even knowingly eaten them — so I had no idea what they tasted like or how to clean or prepare them.
But a year or so ago, there was a recipe that I wanted to try that included leeks. I took the leap, tried something new, and discovered that 1) leeks weren’t very hard to clean or prepare and 2) they are delicious. The leek, which looks like a giant scallion, is related to both garlic and onions but has a milder, sweeter flavor. Now, it’s one of my favorite vegetables.
So I was excited to open up my March issue of Cooking Light and discover an entire section dedicated to recipes that use leeks. Here’s the first one I’ve tried. It’s simple, but tasty. The delicate flavor of the caramelized leek is a great compliment to a rich salmon fillet.
Never cooked with leeks? Click here for a nice step-by-step illustration on how to prepare them.
Caramelized Leeks with Roasted Salmon Fillets
Makes 4 servings
2 leeks
1 1/2 teaspoons butter
1 teaspoon light brown sugar
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh lemon juice
4 6-ounce salmon fillets
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Preheat oven to 400 degrees
Remove roots, outer leaves and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water and cut each half into 3-inch strips.
Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm.
Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper. Bake salmon at 400 degrees for 8 minutes, or until fish flakes easily when tested with a fork, or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 tablespoons leek mixture.
Per serving: 320 calories, 13.9 g fat, 39.2 g protein, 7.6 g carbohydrate, 0.9 g fiber, 111 mg cholesterol, 339 mg sodium
Source: Cooking Light, March 2008
02.25.08
Eggs get cute
This is the coolest thing ever:
It’s an egg!
What a great idea for a fun, healthy Easter treat! Check out this post from JustBento.com for more information about egg molds, how to use them and where to find them.
An easy way to search food blogs
Vanilla Garlic tipped me off to a new recipe search engine created by another food blogger (yes, there are a lot of us) over at Simply Recipes.
Food Blog Search uses Google technology to search more than 1,000 food blogs (with more blogs being added to the list of sites searched every day). It’s pretty cool — and a fun way to find recipes (usually paired with photos and commentary), and maybe even a new blog to add to your reading list.
02.21.08
Restaurant news: Cafe del Sol’s grand opening
Coralville-based Cafe del Sol Roasting has been roasting coffee beans and selling them to local grocers, restaurants and coffee shops since 1990. According to their web site, devoted customers include acclaimed restaurants like Devotay and Lincoln Cafe.
Now you can try their gourmet organic fair-trade blends by stopping by their new coffee shop, Cafe Del Sol Coffee & Tea, at the corner of 12th Ave and Oakdale Blvd. in Coralville. The shop will hold a grand opening celebration from 6:30 a.m. to noon Friday (free coffee!) and 9 a.m. to 2 p.m. Saturday (free pastries and mini-sandwiches!)
Learn more about Cafe del Sol in the business section of tomorrow’s Gazette.
2/22 Update: Click here to read the story.
Get down(town) Monday night.
I do a lot of my dining downtown. That’s partly because I work downtown – so the coffeeshops, cafes and restaurants here are an easy walk from the office and perfect for a quick break during the day. But it’s also because the burgeoning restaurant and nightlife scene make it a great place to grab a drink with friends, go out to dinner or make a smoothie pit-stop while biking on the Cedar River Trail (you know, when it’s not covered with snow).
Still, I was surprised when Quinn Pettifer, the new marketing director of the Downtown District told me that there are currently 37 restaurants in downtown Cedar Rapids. 37! There’s a surprising amount of diversity in those establishments (in both cuisine and atmosphere) and, even better, most of them are locally owned.
The Downtown District is celebrating that food scene on Monday night as Zins holds a grand opening. From 5 to 9 p.m. Zins will offer restaurant tours, samples of signature menu items and a staff meet-and-great. Admission is $20, and that includes valet parking, red and white wine, beer and heavy hors douvers.
The downtown district folks will also be there with their 2008 calendar of events and information about downtown restaurants and happy hours. They do request that those interested in attending RSVP to Quinn by e-mailing quinn@downtowncr.org or call 319.398.0449.
Want to know more about downtown dining? Check out this handout from the Downtown District: It lists every downtown restaurant along with it’s location, phone number, hours and type of food served: Downtown CR restaurant list
02.17.08
What I’ve Been Cooking Lately: Raspberry Cream Cheese Breakfast Buns
This has not been a great weekend in the kitchen.
I’ve managed to forget the eggs in a batch of muffins I made for my book club, under-cook my first quiche and turn a fancy vinaigrette into a solid mass of burned vinegar and sugar.
I’m think all this winter weather is getting to me.
Luckily, I had enough ingredients to start over with a fresh batch of vinaigrette (and enough time to air out the smoky kitchen before our dinner guests arrived). The muffins turned out to be delicious. (Though I bet they’re even better when the cook remembers to include the eggs.) And the quiche, well, I’m just going to have to chalk that one up as a learning experience.
Raspberry Cream Cheese Breakfast Buns
This recipe comes from “More from Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen.” In the intro, Torey writes “These buns have been our most popular breakfast item at the bakery since the first day we opened our doors.” When I made them, I used a regular muffin pan and the recipe yielded 12 buns. I also skipped the confectioners’ sugar.
02.13.08
Finding chocolate in E. Iowa
A tray of chocolates at Chocolate Haus in Amana.
Where do you go for really Valentine’s chocolate in Eastern Iowa? Skip the pre-prepackaged stuff at the big box stores and try treats from one of our local shops:
Simply Divine in Cedar Rapids
Betty Jane Candies in Cedar Rapids
Sweetopia in Hiawatha
Temptations Fine Candies in Atkins and Marion
Chocolate Haus in Amana
Bochner Chocolates in Coralville
What’s your favorite local candy or chocolate shop? Are there any I’m missing in this list?
02.12.08
Restaurant news: Motley Cow has moved
The Motley Cow in Iowa City has moved to a new location with more seating and an expanded kitchen. The new address is: 160 N. Linn St. The restaurant’s phone number remains the same. (319.688.9177)
Check out the business section of tomorrow’s Gazette for more on the changes — or lack of them — at the new Motley Cow.
2/13 Update: Here’s the link to the story: Motley Cow adding brick-oven pizza at new location
White chocolate deserves a wine pairing, too.
I had a great time talking with wine guys to get their recommendations for a few inexpensive to moderately priced bottles to pair with Valentine’s Day chocolates. (I also made sure to forward all recommendations to my husband. Hint, hint.)
But the article only included recommendations for milk and dark chocolates. I didn’t even think about white chocolate until I received an e-mail with wine-chocolate pairing recommendations from Tom Caufield, wine buyer at New Pioneer Co-op. He included ideas for all three types of chocolate.
Unfortunately, I got his e-mail too late to include his suggestions in my story, but deadlines are a little more flexible here on the web. So, to round out today’s story, here are his recommendations for wines to pair with white chocolate:
