Monthly Archives: November 2011

Nov 30 2011
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Recker-mendation, We Eat Well

Recker-mendation: Apple Spice Junction

I’ve been waiting for an opportunity to try Apple Spice Junction, and thanks to a recent board bootcamp that I attended, I had that chance. Wow. So impressed. I had the Turkey and Avocado sandwich with potato salad, a pickle, and a chocolate chip cookie. The sandwich was delicious; the bread extremely fresh and tasty. The potato salad was perfect. So many places get it wrong by being too mayonnaise heavy. This was just right. And the chocolate chip cookie? Soft, chewy, amazing. I took a ham sandwich lunch box home for Jon and he loved it!

What is Apple Spice Junction you ask?

From its website:  Apple Spice Junction offers box lunch delivery, corporate catering and deli dining. Sandwich selections feature freshly-baked breads, fine meats and cheeses and crisp vegetables. Homemade soups, healthy salads and fresh bakery treats round out the box lunch menu, while breakfast offerings range from pastries and fruit to gourmet eggs and seasoned potatoes.

And wanna know the best part? The local franchise of Apple Spice Junction is a social enterprise started by Park Center, a non-profit organization that works with individuals and families to provide a wide array of confidential services. including time-sensitive, and goal-focused treatment for such issues as: depression, anxiety, family conflict, and stress-related concerns. Treatment services include individual, group, marital, and family counseling.

So, the next time you are hosting a business luncheon or casual gathering, consider Apple Spice Junction.

Apple Spice Junction on Urbanspoon I plan to!

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Nov 28 2011
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We Eat Well

Leftover Turkey Soup with Stuffing Dumplings

We left our Thanksgiving get together with the turkey carcass and transformed it into a comforting turkey soup with stuffing dumplings. The recipe for the dumplings calls for leftover stuffing, but we made ours fresh from a box of Stove Top stuffing. After a string of warm days, the chilly rain has come and this was the perfect meal to combat the cold. Yummy!

Turkey Soup

Ingredients:

  • 1 meaty turkey carcass (from a 16 lb bird)
  • 9 stalks celery, cut into 1/2 inch slices
  • 1-1/2 lbs carrots cut into 1″ chunks
  • 2 med onions, diced
  • 6 cloves garlic, chopped
  • 1 cup parsley
  • 1 Tbsp salt
  • 2 tsps freshly ground pepper
  • 10-12 cups chicken stock

Place carcass, celery, carrots, onions, garlic, parsley, salt, pepper and broth in an extra large soup pot over medium heat. Bring to boil, reduce heat, and simmer for 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred meat. Return meat to soup. Simmer 40 minutes. Add remaining dill and serve. This soup freezes well.

Stuffing Dumplings

  • 2 cups stuffing
  • 3 whole eggs, lightly beaten
  • 2 teaspoons fresh sage, chopped
  • 1 teaspoon garlic, minced
  • 3 tablespoons unsalted butter
  • 6 tablespoons Parmesan cheese, grated

Combine the stuffing, eggs, sage, Parmesan and garlic in a mixing bowl. Using a heaping tablespoon, scoop spoonfuls of the mixture into the warm soup and cook for 10 minutes over low heat.

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Nov 27 2011
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Local Eateries, Recker-mendation, We Eat Well

Recker-mendation: Tuesday Night is Italian Night at Acme

I am not a fan of Acme Bar and Grill. You can read my previous review to find out why here: Oh Acme, We Really Want to Love You.

Needless to say, I have not been impressed and I am pretty unforgiving when it comes to service and quality of food… two strikes and you are out. But recently, I’ve been hearing murmurings about Tuesday Nights at Acme. First, I heard advertisements on the radio and dismissed them, but then, I started hearing rave reviews from friends… and the kicker was a picture that a friend texted to me of the dish he had just been served on Italian Night…a fist-sized meatball atop a mound of spaghetti. My mouth watered and the very next week, Jon and I had to check out Italian Night for ourselves.

Veal Parmesan

We were not disappointed. I ordered the lasagna and Jon ordered the Veal Parmesan. Both dishes were heaping portions of Italian goodness- cooked just right, with the perfect amount of cheese and sauce, accompanied by 4 scrumptiously buttered pieces of garlic bread. It takes a lot these days to thoroughly impress me, and I was thoroughly impressed. A bit pricey, yes. My lasagna and Jon’s veal were both over $14, so this won’t be a regular Tuesday tradition, but we will certainly be back. Maybe next time we will split a dish; both were plenty big enough for two.

Lasagna

Acme Bar on Urbanspoon

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Nov 23 2011
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Adventures in Baking, We Eat Well

Cranberry-Glazed Pumpkin Pie from Food & Wine

So tomorrow is the big day! Jon and I are taking part in “Orphan’s Thanksgiving,” hosted by friends who are also without immediate family in the area. Our line up of dishes to take over include Wasabi Siracha Deviled Eggs, Apricot Cranberry Sauce, and Roasted Brussels Sprouts with Capers, Walnuts and Anchovies (all recipes will be forth coming soon). Today, I’d like to feature a twist on the traditional pumpkin pie. Jon prepared this dessert a few days ago to test it for “Orphan’s Thanksgiving.” It did not meet his expectations so it was nixed from the list, but that does not mean the recipe is not worth sharing.

What are your plans and most importantly, what are you making?

Crust

  • 8 ounces gingersnaps, crushed (1 1/2 cups)
  • 1/2 cup walnuts
  • 4 tablespoons unsalted butter, melted

Filling and Toppings

  • 1 cup canned pumpkin
  • 1/3 cup light brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of ground cloves
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 cups fresh or frozen cranberries (8 ounces)
  • 1/2 cup walnuts

 

Preparation:

CRUST: Preheat the oven to 350°. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.

THE FILLING AND TOPPING: In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.

In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.

Jon’s critique- the crust became too soggy. Each bite must include walnuts or it’s simply not worth eating. 

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Nov 07 2011
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Local Eateries, We Eat Well

Mixology 101- A Recap

On Friday, Science Central hosted its 4th Annual Mixology 101, a fundraiser featuring 3 renowned mixologists, food from Catablu, and scientific food demonstrations from Ivy Tech’s culinary department. Jon and I attended and had a fabulous time. Science Central is the perfect venue for a large event- plenty of space, and definitely plenty of things to do since all of the exhibits were open. A few brave souls dared to ride the suspended bike at the tippy top of the 3rd floor, while others enjoyed the 3-story slide and moon bounce simulator. Save the guy walking around with the super scary snake who caused me to run for my life, the entire evening was a blast.

Of course, we most enjoyed the food and libations. Catablu hit this one out of the ballpark with Miniature Buffalo Burger with Mushrooms and Boursin Cheese; Tequila Cured Salmon Crostini with Chipotle Crème Fraiche; Fried Pumpkin with Spicy Cranberry Ketchup; Roasted Butternut Squash Risotto with asparagus and dried cherries; Apple, pear and red onion salad with white balsamic gorgonzola vinaigrette; Caramelized banana foster crème brulee tarts; Miniature cupcakes and Red Velvet whoopie pies. Jon absolutely loved the bison burgers, cooked to just the right temperature (medium rare). And I couldn’t get enough of the salmon crostinis, of which I had about a dozen. Of course, we are both suckers for dessert and the Red Velvet whoopie pies were our favorite.

Clockwise: Don Julio Mixologist from Chicago, Salmon Crostinis, Assorted Desserts, Jim Beam mixologist

Clockwise: Don Julio Mixologist from Chicago, Salmon Crostinis, Assorted Desserts, Jim Beam mixologist

Though I am not a huge alcohol fan, with the exception of cheap beer and fruity wine, I did enjoy sampling the drinks at the 3 mixology stations. The lesser of 3 evils, tequila, takes home the prize for me. The mixologist at the Don Julio table mixed up 3 tasty drinks: a Manhattan, Hot Apple Cider with freshly shaved nutmeg, and a Champagne cocktail with a slice of fresh strawberry, all made with tequila. And that was about enough for me. I couldn’t stomach any of the drinks at the bourbon table, though Jon enjoyed a Hot Toddy made with bourbon and a sample of the new Jim Beam bourbon. I had my first taste of cognac at another table and decided immediately that it’s not something I ever need to try again, though the mixologist was extremely informative.

And as if all of that wasn’t enough, the scientific food experiments performed by Ivy Tech’s culinary department were phenomenal. We sampled powered olive oil that melted in your mouth as soon as it hit and a strange mango concoction with powdered caramel.

If you missed this event this year, make sure you keep it on your radar for next year. Food, cocktails and 3 stories of fun await!

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Nov 04 2011
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From the Garden, We Eat Well, whatzup Articles

whatzup Dining In- Slow Roasted Pulled Pork and Veggie Soup

A few weeks ago, gardening season officially ended for us- the plants have been dug up, the protective fence remove-  and we were left with  a few tomatoes, two eggplants, and a handful of tiny white onions. So I used what we had and whipped up a tasty pot of Slow Roasted Pulled Pork and Veggie Soup in the Crockpot.Read the full article in this week’s issue of whatzup.

Ingredients:

  • 1 lb. slow roasted pulled pork
  • 1 can chickpeas, drained
  • 1 can stewed tomatoes, drained
  • 1 large white onion, coarsely chopped
  • 1 small eggplant, cut into 1 inch pieces, skin on
  • 4 large carrots, cut into 1 inch pieces
  • 2 garlic cloves, chopped
  • 3 bay leaves
  • 2 cans low sodium chicken broth
  • 2 tbsp. cider vinegar
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • Salt, pepper, thyme, oregano, and parsley to taste

Preparation:
Make ahead: Slow roast the pork ribs in the oven, 3-4 hours, until easily pulled from the bone. Store pork in an airtight
container in the refrigerator. This can be done a couple of days ahead. Place pork in bottom of the crock pot, 2 inches deep. Layer in chickpeas, tomatoes, onion, eggplant, carrots and garlic. Add remaining ingredients and set crock pot to low. Cook for 8-10 hours. To speed cooking time, increase heat to high and cook for 4-6 hours, stirring occasionally. To make this a stew, simply add flour to your broth.

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