sörenberg bahnen

I’m sure I’ve done at least 50 videos where I promise I’ll show a side dish or technique seen therein at a future date. Of course, I usually forget about it shortly thereafter, unless someone pokes me, but in the case of this spicy mango relish, I actually reminded myself. I found myself in possession of some nice, fat shrimp, which I planned to spice up and sear simply (I promise to show that recipe at a future date). I was thinking of topping with some kind of fresh salsa, when I saw Michele had bought some mangoes for a lassi (I promise to show that recipe at a future date). As luck would have it, the mangoes were sitting near a can of coconut milk, and I remembered the rice pudding video , and the diced mango technique I had so casually promised. The rest of the story is kind of anti-climatic. This mango relish is wonderfully versatile and infinitely adaptable. It might be at its best simply enjoyed with tortilla chips, but a close second would be as I used it here, to dress so...

It has been a little while since we’ve been to R Bistro. We keep an eye on the menu in general and when some friends invited us to join them, we went.  Overall, I really like R Bistro—it is one of the standard good restaurants in Indy.  The menu changes weekly, and there are some ups and downs with that kind of constant change, but largely it is fairly consistent in its quality. I liked the sound of the pork belly taco ($9) with red cabbage slaw and ordered that for my starter as did someone else at my table.  Unfortunately, after ordering it, our server came out and informed us they had only one left and were switching it to rabbit.  I took the bullet and got the rabbit. In general I like rabbit fine, but honestly, in a taco, I can’t say it is preferable.  The taco was exactly the same set up—the meat in the soft shell with some lightly pickled carrots and cucumbers (a sort of giardiniera) with a nice crunchy fresh red cabbage and ripe mango slaw on the side....

I was checking Twitter mentions last week, and saw that a viewer by the name of nguyen4 had posted a strawberry rhubarb pie photo on Instagram (left), and credited me for the recipe. At first, I thought they were mistaken, as I didn’t recognize the pie as one of my creations, but then I realized that was because they’d made it so much better looking than mine. I hate/love when that happens.  Anyway, once I got over this blow to my ego, I decided to repost this in case you missed it the first time, or just needed a little reminder as to what a fantastic spring pie this really is. Enjoy! To read the original post and get the ingredient amounts, click here.

We never had air conditioning growing up, and the closest we’d get was a visit to the refrigerator. You’d open the door, and let the cool air wash over you, as you pretended to look for something to eat. Of course, after a few glorious minutes, mom would figure out what was going on, and yell to close the door. I wish I had known about this strawberry granita recipe back then. You can make and serve this gorgeous granita any time, but it’s really best enjoyed during the summer months. Not only because it’s cold and delicious, but also because it forces you to stick your hot, sweaty face in the freezer four or five times to stir. It’s such a bracing and refreshing experience that I almost feel sorry for people that do have AC. Almost. Besides a welcomed respite from the heat, this mandatory, periodical forking creates the dessert’s signature texture. By breaking up the ice crystals as the granita freezes, you’ll get what looks exactly like ground granite, which is where this sweet tre...

Over on the west side with the intention of trying an Indian place, @indyfoodswap and I ended up across the street at King Wok when the Indian restaurant didn’t open as early as we thought. A friend of mine had recently been telling me how much she and her husband liked King Wok, so it seemed like a perfect opportunity. I liked the menu a lot—there is Vietnamese and Chinese food, but we pretty much stuck with the Vietnamese side. I love eating with Suzanne because we get to order lots of things and share them all. Which is why I did not order pho, even though a lot of people told me it is their favorite in town. We like to share and noodle soup is somewhat of a challenge to share. Next time, I promise Anyway, we started off with an order of agedashi tofu ($3.99) which was four squares of tofu that are lightly fried and served in a salty broth that tasted like it had soy and a fish element as well as probably some wine or vinegar.  I quite liked the dish. The tofu was smoking hot a...

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie. The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff. Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you d...

I’ve wanted to turn our famous veggie burger recipe into a meatless meatballs recipe for a long time now, and figured there would be no more appropriate occasion than Earth Day to reveal the results. After all, as I joke about in the clip, eating mushrooms is about as close to literally consuming the earth as you can get. Despite being completely free of meat, at least the animal kind, these “meatballs” were fantastic. Thanks to a thorough browning, the mushrooms provided more than enough savoriness, and the garlic, cheese, and parsley did the rest. As impressive as I thought the taste was, what really blew me away was how close the texture was to actual meatballs. For me, the true test of any alternative meatless recipe is whether I would eat it again, based on taste and texture alone, and not just because it’s meatless. In this case, I would…many times over. No, I’m not giving up real meatballs, but for a delicious and vegetarian-friendly change of pace, these really were tremendou...

***September 2013: currently closed. Supposed to open under new management*** Always looking for new places to go with the family, we headed to Noblesville to try Uptown Café. I have wanted to try it for a while, and many have recommended it.  It was a Sunday and we went with the expectation of a wait, and prepared the kids for it. Luckily it was a nice day, and we only had to wait about 15 minutes. There’s a good chance you might have to wait because the place is pretty small—and a lot of the seating is bar seating and tables for 2.  We finally got into a little booth in the back and looked over the menu (under the glass on the tables). It is a cute little old-fashioned diner type place. They do several good sounding breakfast items as well as several lunch choices.  It was after noon though, so hubby and I went with lunch. I had the “Kirstie’s grilled cheese” (which with add-ons was $9.87).  The basic sandwich is grilled Parmesan crusted bread with spinach, tomato,...

I have been anxious to go back to Cerulean since our first visit, which we really enjoyed. I have heard a lot of differing feedback from different people about it since, so when friends invited us to go out with several people there again, I jumped at it (not to mention, 8 people = even more opportunity to try more things). Cerulean has recently shifted into their spring menu and that always makes me happy too.  I think I have mentioned before that Cerulean’s menu is broken down into 3 parts—small plates, which are just a couple bites, medium plates, which are more like traditional appetizers, and entrées.  Hubby and I really liked the very small plates last time, and they tend to be the most appealing to me ingredient-wise here. So we ordered 5 of them, prompting one friend to declare that we “ordered food like drunken sailors.”  But she was sharing with us, and they really are only a couple of bites, so it really wasn’t that much. The first thing I tasted was the pickle...

Man.  You know those meals you can’t stop thinking about? This was so one of them.  I have been looking forward to writing about this since I ate the meal.  610 Magnolia is set in a inconspicuous old house—honestly, other than the little lighted numbers, you wouldn’t even know there was a restaurant in there. You walk in to a very warm, inviting environment though (I really didn’t know what to expect based on the exterior). Lots of wood and dark slate gray.  I liked the feel of it right away. You knew you were in a nice place, but I don’t think anyone would feel out of place regardless of how they are dressed. Chef Edward Lee has quite the accolades. He has won Iron Chef, was a favorite on Top Chef, and is on the list of James Beard semi-finalists for best Chef in the Southeast region.  And the food, well, the food speaks for itself.  It is a three or four course set price menu (3 courses are $55, 4 courses are $65). They also do a wine pairing ($45 and $55...

Hubby and I were headed down to Louisville, and it was with all good intentions that I was going to try a new place. I swear. But then were thinking about how long it had been since we had been to Brozinni and the more we talked about it, the more we needed to go. It was a Saturday though, and apparently they do table service on Saturdays—so we sat down and waited to be waited on. There was no need to peruse the menu; we knew exactly what we wanted. We started with a small order of garlic knuckles ($2.50) (you get 4 knuckles) and then our slices (I think mine was $3.75 and hubby’s was $4.00).  The knuckles are little twists of pizza dough that are sitting in a huge amount of garlic butter.  Honestly, it’s the butter that makes these things so freakin’ good, and you really have to get it to have the butter to dip your pizza crust in.  The pizza is New York style—thin crust, but not too thin, and huge foldable slices. For my slice, I got my classic, mushrooms and red onion,...

I am always excited when we get some new restaurants in town—and I think so is everyone else around Indy based on the hype that nearly every new place seems to get these days online. Or maybe the PR people are just earning their money.  Anyway, I waited as long as I could (I try to wait at least a couple of weeks) and hubby and I went to check out Delicia. The first thing you notice about Delicia (other than the slightly problematic parking shortage in that area) is that the restaurant has a really modern, and quite buzzy feel to it. So far, they don’t take reservations (hopefully that will change eventually), and even at 6:00, the place was pretty well near capacity.  This makes me happy because I think it shows how enthused Indy people are for new places—and even places with menus slightly out of the ordinary such as the “new Latin” menu served here.  Prepare yourself for a loud night, not a quiet date place, but it is certainly a very social spot. Before we had our dri...