Dexter's has a very hearty chili.
Chunky, nicely spiced. Very toothsome. And filling. I think I should have only had a cup as consuming the entire bowlful made it impossible for me to finish my salad which was rather generous.
It was their Buffalo chicken model and there was plenty of bleu cheese to be had, much to my delight.
While at a friend's house recently it was noted that La Taguara is in bad financial straits. In a show of solidarity, we ordered from them for dinner. I had the Christmas Plate.
The roasted pork was delicious and seasoned with an even hand. I never knew such a thing as chicken potato salad could even exist. It too was quite tasty. And then there was this tamale-like thingy filled with everything but the kitchen sink: beef, pork, chicken, raisins, capers, and olives. Most toothsome!
After I was completely stuffed, I was reminded that it also came with ham bread.
It was full of heavenly porcine goodness.
I sure hope La Taguara manages to weather this storm and remain open. The restaurant on E. Washington, at least.
Yesterday I made gołąbki soup.
This batch turned out really well, in my opinion. I took a chance and substituted buckwheat groats for rice and it paid off. The buckwheat adds a lighter, nuttier flavor, as far as my tongue is concerned. Not only was it delicious in the extreme but it is one of the things that brings warm memories of my wife to mind as she discovered a recipe for it a few years back. Many thanks to her.
I also baked a loaf of rye bread yesterday but it rose about as much as a stone in water so I took no photos. Still, it tastes just swell.
For some reason my stepmother, Joni, has been on my mind frequently lately and so I decided to make a bundt cake in her honor.
She made the most delicious, most decadent bundt cakes in all of Christendom. Chocolate, bourbon, coffee beans - she spared no expense. A friend of mine was lucky enough to indulge in her bundt cakes and they became the stuff of legend between us. One drunken night he suggested pairing his two favorite foods by putting shrimp creole in the middle of one of Joni's bundt cakes. A curious combination but one that deserves to be tasted.
My cake was much more pedestrian: a simple chocolate version.
I made a couple tweaks to the recipe. First was that I substituted half of the wheat flour in the recipe with buckwheat flour and secondly I threw a little bourbon in there. When I took it from the oven, it looked marvelous. Really, it was a marvel that a cake I made looked so nice.
As you can imagine I had a devil of a time getting it out of the pan and decimated it in doing so. I am too embarrassed to publicly share the photo of its ruins but I will say that it tastes delightful. I adore the nutty flavor of the buckwheat. It is very light and moist - likely due in no small part to the buttermilk. The bourbon is basically undetectable while cinnamon figures prominently. I'd like to try cardamom instead next time. I would also hope that I grease the pan more diligently as well.
Lunch today was at a chain restaurant but at least the onion bloom was good.
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