Old Food I Ate Friday Posts

I am going to start posting Food I Ate Friday's on the main page, but in rememberance of everything that was on that tab, here is it all!

I know that it seems like I am excited about everything - art, books, people, love, life, and photography; but nothing holds a candle to my excitement about food (maybe too bold a statement, but it was for dramatic effect) – also, I AM excited about everything. 

I am a declared foodie and I have no shame.   I love going out to eat and trying new things, I love sharing food and experiencing a bunch of flavors and dishes at one place, and I really love a unique concept in the restaurant industry.  Every Friday I will post about Food – My goal is to get comfortable doing restaurant reviews, recipe posts (that’s right I cook too), and general posts about food depending on the flavor of the week (literally). 

This Page (like everything else on my blog), will get me more comfortable with my inclination for writing and also organize my passions into one wonderful place that I only hope others love even a fraction as much as me. 


May 20th, 2011 - Bruxie

I cannot begin to describe the unbelievable experience that this restaurant is.  I had my doubts...A waffle sandwich sounds simple enough... just take a Belgian waffle and use it as the bread.  However, I guarantee you it would not turn out even close to as good if you attempted this on your own.
  
The waffles are light and perfectly toasted - they are not too sweet and are amazingly light, while being filling.  The ingredients are fresh and a perfect combination of flavors and colors.  They have 2 menus - Savory and Sweet.  I tried some of everyone's at the table, and I have no complaints.  I can attest to the deliciousness of the Wild Mushroom and Argulua and Lemon Cream and Berries.  However, it was the Buttermilk Friend Chicken and Waffle that stole a piece of my heart.  The flavor was incredible and made me want to go back the very next day.  I love that the mood you are in can match the food that you get.

I plan on trying them all - I'm thinking the Bruxie Burger will be next!
Bruxie is right across the street from Chapman University in Orange, CA.  Do not miss out on this one.  Stop by and check it out for yourself - you will find it by the line wrapped around the building. 




May 13th, 2011 - 3 Heart Tarts

On Mother’s Day I spent time with my boyfriend and his family, which always makes me smile.  Time with them is wonderful, and good food is a common denominator.  I am instantly greeted with a hug and have a drink in my hand in a moments time.  We laugh and talk and catch up and genuinely enjoy each other’s company, and this past Sunday was no exception.  We sat outside, wrapped in blankets, and drank port out of wonderful little port sippers while closing out the evening.  As I looked around I realized how much I appreciate them all.  God has really blessed me with this West Coast family.

I could not handle the cold any more (I know I’m from the East Coast and there is no excuse for that!), and I went into the kitchen where a few other people had gathered.  We began talking inside, still wrapped in blankets, and someone pulled out a piece of a tart Bill’s aunt had made.  Someone asked me if I wanted a bite, so of course I said yes, but I was not ready for the deliciousness I was about to experience. 

The Lemon Marmalade 3 Heart Tart was the perfect balance of shortbread on the bottom, and sweet delicious lemon filling with a crumbly top.  For a minute I could think of nothing but how amazing it was.  I know it sounds like I am being dramatic, but I am still thinking about it and its six days later!  It melted in my mouth and was not too sweet or too tart.  Gosh, it was tart perfection! 

WE HAVE 3 SIZES 
9 inch – $20.00
6 inch – $9.00
Tin of 8 Baby 3 inch Tarts – $19.95 (Choose any 2 flavors)

OUR CURRENT FLAVORS
APRICOT
BLACKBERRY
BLUEBERRY
BOYSENBERRY
CHERRY
LEMON MARMALADE
ORANGE MARMALADE
RED RASPBERRY
SPICY BLACKBERRY ZINFANDEL
SPICY PEACH CHARDONNAY
STRAWBERRY
TREACLE ~ *OUR SIGNATURE FLAVOR*

I would not hesitate to order one for yourself!  My roommates birthday is coming up and we are going to try blackberry or spicy peach chardonnay.  I will probably be getting tarts for any event that I can think of (I may even make up events for an excuse to get one)… and I hope you do too!

While you are at it, check out Gayle’s other project Shoppe at Gwedonlyne’s.  I highly recommend the preserves!

May 6th, 2011 - Chicken and Tortellini Soup

I love Soup.  While this may seem like a simple recipe that is not impressive or creative, everyone has to start somewhere.  I am excited to grow in confidence and branch out in my culinary abilities, but for right now I'm excited to have made this soup, loved it, and felt warm to my toes because of it.

Ingredients
4 Carrots cut into Bite sized Pieces
5 cups low sodium chicken broth
8 ounces cheese tortellini
1 1/2 cups shredded rotisserie chicken
Kosher Salt
2 tablespoons chopped fresh flat leaf parsley

Directions
1. In a large saucepan, simmer the carrots in the broth until tender, 10 to 12 minutes.
2. Add the tortellini and simmer until tender, 2 to 4 minutes.
3. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes more; season with ¼ teaspoon salt and sprinkle with the parsley.

Find this Recipe at Real Simple!

April 29^th, 2011 - Maryland Crabcakes

Being from Maryland and living in California makes me miss Maryland Crab and seafood somethin’ fierce ;)  This Christmas, I gave my boyfriends family a Christmas present of a Maryland style dinner, and I think we more than achieved that!  Maryland Crabcakes are something that are near and dear to my heart, and this is my mom’s recipe!  I steamed corn on the cob and we had sweet potato fries and a lemon, garlic, cayenne aioli as the dipping sauce for those.  We paired a Dark and Stormy with everything (although Maryland Friends would probably drink a giant beer) and sat outside past the sun set.  I hope they can all get the full Maryland Experience and have a crab feast with a keg one day!
Ingredients
1 pound lump Crab Meat
1 Large Egg
2 tablespoons Real Mayonnaise
1 tablespoon Sour Cream
1 teaspoon spicy brown Mustard
2/3cup fresh Bread Crumbs
1 tablespoon minced Parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon black pepper
 Oil, for deep-frying


Directions
1. Combine crab, egg, mayo, crumbs, parsley, Old Bay and pepper.
2. Mix to combine and refrigerate 4 hours..
4. Gently roll the cakes
5. Gently deep-fry about 45 seconds or until golden.


Be generous with the Old Bay
Serve with steamed corn rolled in butter and Old Bay