sörenberg bahnen

Sure, you could serve some high-end Beluga or Ossetra caviar at your Oscars viewing party, but the problem with that plan is you’d have to get rich first. I’m not saying you won’t eventually be rolling in it, but the Academy Awards are Sunday, and we don’t want to rush you. Instead, you can go with a more affordable option like the gorgeous trout roe seen glistening herein. This was only $25 for a 2-oz jar, and that’s purchased in San Francisco, one of the most expensive places on earth, so I’m hoping you can do even better than that. It’s so obvious that I didn’t even mention it in the video, but of course this will work with any type of caviar. Having said that, when you consider value, it’s hard to beat these golden beads. Trout roe has a fresh, clean, briny flavor, and an absolutely beautiful texture. The feeling of those little, subtly salty eggs popping on your tongue is one of life’s great food experiences. As far as portioning goes, if you use as much as I did on the first bat

We had been meaning to try the new 317 Burger for a while but kept forgetting about it. It is in Broad Ripple in the old Ambrosia space. It’s nice and kid friendly too so a good place for a family dinner. The décor is a lot of wood and cowhide—there are booths and tables. The booths are wood bottoms though so a little hard on the butt after awhile. Our service was spot on and friendly. She did a great job explaining anything that needed explaining. 317 Burger specializes in various kinds of burgers made from various kinds of meat—there’s beef of course, lamb, chicken, turkey, pork and even shrimp and tuna. Honestly, I was a little hesitant after reading and hearing some things from people about this place.  One recurring complaint I heard was about the buns not holding up.  The whole family ordered beef burgers (I figured I would start with the basics first). I had the “317” ($11) figuring it should always be a good choice to go with the restaurant’s namesake right? One thing I would s

I’m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times. This “umami bomb” is so flavorful and satisfying, it almost seems disrespectful to serve it as a side dish. Pair this with a slice of buttered bread, hedge your bets with a glass of Sauvignon Blanc, and enjoy a truly special lunch. For extra credit, after you finish your meal, call your best French friend and describe what you had. They will love and hate you for it. So, whether you make this for lunch, or use it to upstage a steak or grilled piece of salmon, I hope you give this great leek gratin a try soon. Enjoy! Ingredients for 2 portions: 3 large leeks about 4 oz pancetta 2 tsp olive oil salt, pepper and cayenne to taste 1/4 cup chicken broth 1/4 cup drinkable white wine 1/3 cup heavy cream finely grated Parmigiano-Reggiano cheese as needed chives to garnish

Hubby and I had a quick lunch in Castleton again and decided to hit up Crepe Guys. This place is pretty new and originally was going to open over near 86 th and Ditch, but then ended up appearing over in Castleton. Again, I was excited because a new independent place is always welcome (and unusual) on our side of town. It’s a little bit of a strange interior—there’s a weird mix of modern and kind of an “unfinished barn” décor going on in here. You order at the register and then pick a table. They bring the crepes out to you when they’re done (and you can watch them making them if you want). Would love to see a little better silverware (it's just plastic on paper plates) but maybe they don't have a place to wash it, I don't know. I ordered “the breakfast” crepe ($6.99) because, duh, eggs,  (you can get it anytime). It was the crepe filled with bacon, ham, scrambled eggs, jack cheese and your choice of mayo, ranch or honey mustard (I chose ranch). I had them hold the ham bec

Make sure you mix this up  a day ahead of time , because (while you will be tempted to use it right away......don't!!). Something magical happens in the fridge overnight and the next day, all of the flavors will have blended and it becomes a wonderful salad dressing that you can use GUILT FREE!! 1 large ripe avocado (should be about a cup or so) 1/2  cup fat free  (good quality) PLAIN Greek yogurt 2 teaspoons fresh lemon juice 1/4 to 1/2 skim milk (depending on how thick you like it) 2 tablespoons chopped parsley 3/4 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder (not garlic salt) 1/2 teaspoon onion powder  (not onion salt) 2  healthy pinches dried thyme Put everything in the food processor and blend until very smooth. cover and CHILL OVER NIGHT. This will stay vibrant green for 2 or 3 days (if it lasts that long) but will start to darken just a little on day 4 and 5. I use 1/4 cup skim milk and it makes a pretty thick salad dressing like this:   If that is too

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watching this you’ll avoid such mishaps in the future. In exchange, you’ll have to promise not to make fun of me. The first, and most obvious error was way too much freshly minced rosemary. I always tell people to be super-careful about adding this resinous herb. I wasn’t paying attention, and just added what I had chopped without thinking, and it was pretty much all over at that point. Adding cream helped nothing, and only made the herbaceous reduction more caloric and offensive. I probably could have added some lemon, mustard, horseradish, or other heavy-hitting condiment, but by that time nothing was going to unrosemary this train wreck. On the bright side, the grapes were really good, and even after 30 minutes in the oven, had a juicy, still-firm texture. Their warm sweetness went very well with the meat. So, I hope you watch, critique, and maybe ad

Recently, I was asked to update my Super Bowl list of favorite restaurants for some large conventions and events coming to town...since we have some great new places, I figured it was a good time to do it. If you're local, you'll notice a lot of it is the same as my Super Bowl post--I just changed/added a few things. If you're visiting, I hope this is a helpful list! Also, if you want to see some of my favorite specific items to eat around Indy, check out my recent "Favorite Things" post. Downtown Restaurants   Chiliquiles at Bluebeard Bluebeard : This is one of my favorite places in town. The menu changes all the time and they do a great job mixing up all kinds of cuisines in a friendly, casual environment. You might find foie gras with blood orange marmalade and chiliquiles with a crispy chicken leg on the same menu the same night. They don't take reservations so your best bet is to get there early if you don't want to wait. Find my reviews here . C

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better. Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over. Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores. By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why

We recently met some friends at the Libertine for dinner. Hubby and I hadn’t been in many months and felt like it was time to get back in there and see what was cooking. To start with, our service was pretty spotty. The first round of cocktails came fairly fast, but after that, flagging her down for another round was very challenging (and the place was never full while we were there). We ordered a bottle of wine and then were told after 10 minutes or so that they didn’t have it (same thing happened last time we were there). Then we ordered another one and waited about 15-20 minutes for them to “find it.” It would be nice with Libertine’s fairly small wine list (which incidentally I think is a very nice wine list), if they at least penciled things out when they run out. Anyway, we were with our “order like a drunken sailor” friends, and we did just that. I was glad to get to try a large portion of the menu to get a good overview of what’s offered there right now.  My favorite first cour

Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could follow this exactly as shown, and still have undercooked meat, or leaking butter, or any number of other tragedies. So, why try? Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life. What makes this so challenging is that you can’t really cut, or poke into the Kiev to check for doneness. That would release the garlic-parsley butter prematurely, and be anticlimactic, to say the least. So, we go blindly by time. There are also variables like breast size, freezer temps/time, and oven crowding to deal with.  However, if you use 8-oz breasts, and freeze exactly as shown here, then after a 2 to 3 minute deep-frying, these should take about 15-17 minutes to bake. The good new