Heights Eats

This past weekend Ben and I had a date night, and we decided to give Fire Food and Drink another try. The restaurant was buzzing at 8pm, the earliest we could get a reservation. We also noticed that they added some large macro photos of vegetables around the restaurant. We thought this was appropriate given their support of the North Union Farmers Market. While perusing the menu we decided to split a bunch of different things so we could get a better sampling of the menu.

We started with popovers with honey thyme butter. We were served three of them wrapped up in a napkin, and the table next to us asked what we had ordered because it looked delicious. They were very good and fresh from the oven–steam came out when we split them open. The honey thyme butter was a nice accompaniment, providing a subtle sweetness as well as an herby flavor.

Next up was a side … continue reading

I recently picked up a bottle of Dogfish Head’s Immort Ale from Whole Foods. I pretty much love anything Dogfish Head makes: the 60 minute IPA, the India Brown Ale, their Festina Peche, etc. This one was definitely, like the rest of their beers, distinctive. It’s strong (11% ABV), but, unlike a lot of “imperials,” it’s not overloaded with either hops or the taste of alcohol. The label mentions maple, oak and vanilla, and that pretty accurately sums up the flavors. The richness of the beer is a bit overwhelming at first, but it grows on you. It seems more like a barley wine (which it technically is) than a traditional beer.

Click here for another post on craft brewed beers.… continue reading

This finally explains why so many people eat at Domino’s:

From The Onion.

While I own a book or two on grilling and have frequently done Internet searches, I’ve yet to find a concise compilation of what you need to know at the outset. Here is a list of basics I wish I’d known when I’d started:

Always use a chimney starter for charcoal grilling. Putting some vegetable oil on the newspaper helps insure you’ll get a good fire going, as Alton Brown pointed out on Good Eats.
Charcoal (vs. gas) is best for red meat, less important for chicken and vegetables, and not really necessary for fish as it cooks so quickly.
Lump (or hardwood) charcoal is best for grilling–it burns hot and fast–while charcoal briquettes work better for barbecuing, i.e. slow cooking (indirect grilling… continue reading) with smoke.
Outdoor temperature significantly affects grilling time. If it’s 85+ degrees out (like today), decrease times by 10–20%. If it’s in the 50s, increase by the same percentage.
Wood chips should be

Ever since I read Elaine Cicora’s excellent review of the Tremont Tap House, I’ve been bugging Sarah to go there. We finally made it this weekend, and we weren’t disappointed.

Because of all the yummy options on the menu, we decided on all small plates to maximize the number of dishes. We ordered pretzels with imperial stout cheese sauce, short rib sliders, beer cheese soup, blackened scallops and chorizo / goat cheese empanadas. Everyone loved the pretzels and sliders (including Jonathan). While “gourmet” sliders is a bit of a trend right now, these were definitely a few notches above any we’ve had. The strong ale braising added a sweet richness while the slaw provided a nice tang as a counterpoint. Beer cheese soup is also easily found around town, but it’s unlikely you’ll find another with Belgium white ale. It was very flavorful, and the portion was large enough (for such a rich soup) that it could … continue reading

Ben and I have always shared an excitement for ethnic markets. When I was small my Mom used to take me to the European Import Store near the bratwurst stand at the West Side Market. I still need to have a requisite brat on a soft roll and make a stop into the import store, which will always be the “German Store” to me.

This week we discovered an Asian super market near Warrensville and 480. It was surprisingly large, very clean and well organized (the aisles had English labels). They had a huge amount of fresh Asian produce as well as lots of sauces, soups, noodles, tea, Asian cookware and tea pots. It was like taking a vacation to Asia without leaving town.

So, what is your favorite ethnic grocer, and why?… continue reading

I recently took a class at Viking Cooking School at Legacy Village called “Indian Feast.” Everything we made was good, and I learned a number of techniques including peeling ginger, making samosas and some basic knife skills. While all the dishes were good, my favorite was Chicken with Roasted Coriander in a Coconut Curry (Dakshini Murgh). The fragrance of th e coriander (almost 1/4 cup of seeds!) is wonderful, and the finished dish is rich, flavorful and satisfying. Even Jonathan liked it, although I made his serving without the final addition of the chili peppers.

Chicken with Roasted Coriander in a Coconut Curry (Dakshini Murgh)

(adapted by the Viking Range Corporation from Madhur Jaffrey’s Indian Cookery)

3 tbsp coriander seeds1/4 tsp fenugreek seeds2 tsp black peppercorns
6 TB. (3÷8 cup) canola oil1 tsp black mustard seeds1 cinnamon stick1 1/2 lb. (or slightly more) boneless skinless chicken thighs, cut into bite-sized pieces2 medium onions, peeled, halved and thinly sliced to … continue reading

Monthly Archives: July 2008

Fire Food and Drink has it’s Mojo Back!

Dogfish Head Immort Ale

Domino’s: Testing the Limits

Grilling

Tremont Tap House

Ethnic Markets

Chicken with Roasted Coriander in a Coconut Curry