sörenberg bahnen

Recently a rep for a new restaurant reached out to me online to ask me about reviewing several different restaurants. I don’t do scheduled reviews because I like to be anonymous, but I actually don’t mind getting these types of messages because sometimes it opens my eyes to a place I didn’t know was out there—and so it goes with Art’s Skillet. Apparently, it has only been open a couple of months, and even though it isn’t super close to me, it’s close enough to go if I think it’s a good new option. Its right on Pendleton Pike in a building that obviously used to be some sort of chain fast food restaurant, but for the life of me, I can’t figure out which one. Nothing makes me happier though than seeing an out-of-business chain taken over by a local. I walked in and was greeted immediately and seated. The menu is 75% breakfast and about 25% lunch items and I was in the mood for breakfast, which is listed as their specialty. My server was extremely friendly and was so enthusiastic about th

I had a hard time coming up with a name for this delicious treat. It is not exactly a cake, but it's a little soft to be a cookie. It does remind me a little of one of those big soft cake-y sugar cookies, but don't forget it has a juicy fruit filling too, so what category does it really fall into?  Answer: Yummy Category!! Usually, we just eat these out of hand, but they are also nice enough for company if you serve them with a scoop of ice cream!! Either way they are hard to beat with a tall glass of milk or a hot cup of tea. 1/2 cup butter (room temperature) 1 cup sugar 2 eggs 1 1/2 cups flour 1 teaspoon vanilla 14 ounce can fruit pie filling (see note) Cream butter, sugar and vanilla together until very well mixed. Add the eggs, one at a time, beating well in between each egg. Add flour and beat until well mixed, then let the dough sit for about 5 minutes. Press 3/4 of the dough into a lightly greased 9" x 9" pan (I use a (9" springform pan).  Make the outside

At the end of the video, I joke that if this bacon jam were the only thing you served at your Super Bowl party, people would still leave raving about the food. That wasn’t a joke. Such is the profound deliciousness of this magical, spreadable bacon. I’ll have to admit that the first time I heard about bacon jam, it didn’t strike me as a very good idea. I loved the part about frying tons of bacon crispy, but then you want me to add it to a bunch of wet onions? Why would I do that? As usual, I was wrong. Despite losing its crispiness, the intense caramelized bacon flavor, and sweet/tart/peppery punch of this “jam,” more than make up for it. While I'm officially posting this as another Super Bowl snack idea, its potential uses go way past the big game. One taste and the mind reels with possibilities. While impressive served simply on a chip or crisp, this stuff will turn a grilled cheese sandwich into something beyond our world…and don’t even get me started on the hamburger applicat

It’s been awhile since I have been to Fat Dan’s and I hadn’t been to the new location—hubby has been nagging me to go and we wanted to take the kids somewhere easy, so it seemed like a good choice. I love the new location, and the table service! Our server was really nice and very attentive. The whole place was full, even as early as it was. The kids were digging the games on the table (we had Connect Four) and the fact that they had tater tots on the menu. I have a thing for Fat Dan’s burgers and that’s what I ordered. They are my favorite fat burger in town (although they aren’t ridiculously huge) for sure. I had mine with a fried egg (which they did just a little runny in the middle—perfect, but not too messy) and cheese. ($9) As in the past, it was delicious—they ask you what temperature you want it cooked to and they listen. The meat is super tender and has great flavor. I really like the buns as well—they really stand up to the meat. My daughter had a kid’s burger as well ($4.50)

Monday is National Chocolate Cake Day, and ever since I posted this Chocolate Sour Cream Bundt Cake last year, the emails have been coming in with one rave review after another. As you’ll see if you check the original post here , I can’t take credit for the recipe, but I am happy to field the compliments. Anyway, if you’re looking for a great chocolate cake with which to celebrate everyone’s favorite chocolate cake-related holiday, then I hope you give this a try. Enjoy!

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing.  Okay, I didn’t mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I’m going to have to insist you not change any of the key ingredients, which are, every one of them.  I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You’ll find them in any decent market, and they are very expensive per pound, but they’re very light, so three or four certainly won’t break the bank. I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you’re in a hurry, like I

I'm not sure WHY I've never thought of making a pineapple upside-down cake with FRESH pineapple before. Maybe it is because ALL of my cookbooks suggest canned pineapple? Maybe it is because canned pineapple is always in the pantry? Maybe it is because I'm not very adventurous? Well, this cake came about due to the rare combination of... "I want to bake something" + "what can I do with this very ripe pineapple?" + "the perfect window of time".  The end result was this pineapple upside-down cake made with FRESH pineapple and it was delicious!! The difference is like night and day!!   Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch). 5 tablespoons of melted

I realize it’s almost over, but I just heard from my friend, and world-famous pie guru, Kate McDermott , that today was National Pie Day. To celebrate, I decided to repost my personal favorite pie video – the strawberry rhubarb custard pie!   This sweet/tart pie is ultra-simple to make, and a great way to enjoy rhubarb’s bright, unique flavor. Click here to see the original post and ingredients . Enjoy!

On a breakfast kick lately, and after asking on facebook and twitter the other day about biscuits and gravy, a large number of you guys mentioned Zest and I have always wanted to go for full-on breakfast, so we packed up the kids and prepared for a wait. It was a Saturday and I expected a long wait, but it wasn’t too bad at all. They were very busy, with lots of large parties, but the service was pretty efficient considering. I ordered the Fletcher’s Biscuit sandwich (as did my son) ($4.95). I had mine with bacon and avocado, he had his with sausage. They do a really great job with this—you get a huge fluffy biscuit stuffed with a ton of scrambled eggs, cheese, and your choice of meat. The scrambled eggs were nice and moist—just as they should be, and they give you enough of them that they kind of tumble off the biscuit and practically make another order of scrambled eggs. The bacon is from Smoking Goose and was great. I had a side of cowboy potatoes ($2.95) as well. These things are r

Once again, it’s time I let you in on my magical method for picking the Super Bowl winner, using the ancient gypsy art of Buffalo chicken wing bone reading. I can't tell you how I learned to do this, or why anyone in their right mind would take it seriously, but what I can tell you is this... the Seattle Seahawks will beat the Denver Broncos. Guaranteed. It's a lock. Bet the kids' college fund. In the spirit of full disclosure, I should mention that I’m partnered with Allrecipes.com , which is based in Seattle, and run by fanatical Seahawks fans. So, a cynic might say this pick was made to simply keep the corporate overlords happy. Well, if that were the case, why would I even mention it, and raise suspicions? Maybe you think this is some sort of vague, cryptic message telling you to actually bet on the Broncos? Well, that’s just ridiculous. Anyway, good luck, and I’ll apologize in advance for bumping you up into a higher tax bracket after you collect your winning. You’re w

This old fashioned, super moist, snack cake is quick, easy and only takes ONE apple!! It is the PERFECT snacking cake and goes wonderfully in a lunch box.     1/3 cup brown sugar lightly packed 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter (room temperature) 2 eggs 1  1/2 teaspoons vanilla extract 1  1/2 cups flour 1  3/4 teaspoons baking powder 1/2 cup milk 1 large apple   Preheat oven to 350°F and grease and flour a 9"x5" loaf pan.   Core and peel the apple then pulse it in the food processor a few times until the pieces are about the size of a green pea.   Mix brown sugar and cinnamon together and set aside.    Beat white sugar and butter together until smooth and creamy; beat in eggs, one at a time; add vanilla, flour and baking powder and beat until smooth, then stir in the milk and chopped apples, until the batter is well mixed.   Place 1/3 of the batter in the loaf pan and top with 1/3 of the sugar-cinnamon mixture; do that two more times, ending with s

I’ll just start by saying this was the place that put me off to ever reading yelp reviews. I will also say I found the place to be bright and clean and everyone was very nice and helpful. I have read a few things about this place and convinced my west side experimenter friends to join me (Sacha and Scott). They’re excellent lunch companions because they are game to go with me to try whatever I’m thinking about, and even better yet to order lots of different food and to share (even when it involves difficult to share noodles). I started bossy and ordered a Vietnamese pancake ($6.95) as an appetizer—because I love them so and whenever there’s more than just me in a Vietnamese restaurant, I feel like I have an excuse to order more food.  This one was very good. The rice flour crepe was very thin with nice crispy edges. Inside, it was stuffed with pieces of pork and small whole shrimps and lots of bean sprouts and green onions. It was served with a bit of lettuce, cilantro, some sliced cuc

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat.  I have absolutely no problem with frozen shrimp, which is a good thing, since that’s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on. Making a rich shrimp stock from the sautéed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake. A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through.  Of course, if you do buy some nice 16-20’s (jumbo-sized), go ahead and make the stock

My friends at Allrecipes.com created this unique drink to celebrate the Seattle Seahawks, their garish team colors, and their borderline-insane running back’s favorite candy. Seattle is well known for having the loudest, craziest fans in the league, and if this drink catches on, it will certainly prove the later. I live in San Francisco, and will be rooting for the Niner’s, so there won’t be any of this freaky fluorescence flowing at my Super Bowl party, but if you are a ‘Hawks supporter, I invite you to watch the video and give “ Beast Mode Vodka ” try. That way, if your team loses, at least you’ll have a horrible hangover to look forward to! Enjoy!

Very few love Kentucky Beer Cheese at first bite. As you crunch your first taste, the palette quickly identifies a sharp cheddar cheese spread, but then stale beer fills the nose, and you instantly think, “I should have gone clam dip.” But after three or four bites, you stop thinking about your college dorm room carpet, and your palette adjusts to the unusual flavor profile, and this humble cheese spread becomes as addicting as any I’ve ever had. In a way, it’s sort of analogous to drinking your first beer, but that’s a whole other post. The texture is much smoother and creamier than it looks, and that little hint of raw alcohol provides a fermented funkiness in the background that is the key to the recipe. Well done, Bluegrass State. Well done. By the way, you can upgrade the beer if you wish, but then you will not be eating real Kentucky Beer Cheese. People around those parts may argue about the amount of pepper, or if you should throw in a chunk of cream cheese or not, but everyone

As a family, all of us love a good Japanese Steakhouse. Well, I should say, we all love Benihana. It is one of the few chains we visit a few times a year. I’m not sure why exactly, but it started as a pregnancy craving for me, so maybe it was just an inborn thing with my kids. And when they were little, it was always fun to have someone to occupy their attention. It also started my daughter on a short-lived goal to be one of the first female hibachi chefs (this really bothered her for awhile). I always feel slightly guilty about the fact that we are going to a chain, and am always hopeful to find an independent option instead. Tomo is right by our house, and while I think it is known more for sushi, there is a hibachi area, and we decided to check it out. I liked that on the menu you could order what you want in various combinations, and my son liked that filet mignon was an option on the kids’ menu ($13.95) (they will do it at Benihana but you have to ask). To start with, much is the

As legend has it, many years ago in Tucson, AZ, a woman accidentally dropped a burrito into a deep fryer. She started to blurt out a common Spanish swear word, but remembering her kids were in the kitchen, yelled out “chimichanga!” instead. She let it fry golden and crisp, and the rest is culinary history. If you’re wondering, Chimichanga translates to “thingamajig,” which is fitting, since that’s kind of what this is. A thingamajig stuffed with whatever. In this case, whatever was a very tasty mixture of chicken, mushrooms, poblano chilies, and pepper Jack cheese. While that particular combination is highly recommended, this is more of a technique video, so when it comes to the filling, I encourage wild experimentation. We used raw chicken here, but Chimichangas are also great for using up leftover, cooked meats. Just cube it up, toss it in when the vegetables are done, and proceed as shown. And don't feel like you have to stay in the Tex-Mex zone. This versatile, folded and fri

Hubby and I recently hit up Northside Kitchenette for breakfast—my last lunch had been a bit lackluster, but the breakfast menu had looked good. We were torn on what to order and agreed to split the eggs Benedict ($10) and the breakfast burrito ($10). We also enjoyed some mimosas, because, well, why not? Both were good, but the eggs Benedict was our favorite. I liked the variation of using regular sliced (and perfectly crisp) bacon on the English muffin instead of Canadian bacon, which isn’t my favorite. The eggs were poached exactly right with firm enough whites, but a delicious runny golden yolk. And I liked the “slightly spicy” garlic Hollandaise. I wouldn’t really call it spicy per se, but it did have a little more flavor than the typical Hollandaise. All the breakfast dishes were served with very crispy seasoned diced potatoes that were good—I liked that they were really crisp, more like they were deep-fried than pan-fried. Hubby had the southwest breakfast burrito, which was stuf