sörenberg bahnen

Hubby and I had not been to La Mulita together—and I had only tried it only one other time when I was in the depth of my broken wrist and just didn’t have the energy (or ability) to write about it. So we headed over there again to try it out. La Mulita is Delicia’s more casual little sister—and they are open for lunch. There is a bar though, so you can still enjoy a cocktail or beer if you want. The menu isn’t huge, but it was still hard to choose what to get. I got excited when I saw the “Pick 2” option because it meant we could get four different items and try even more.  We started with some guacamole and chips ($5). We both enjoyed it—it was mainly avocado with a fair lime kick, but it was tasty. There were nice big chunks of avocado in there, and even though I would have added salt if it had been on the table, we still liked it. Not a lot of heat to it, but when you added their house hot sauce (you should really add it to pretty much everything), it was super delicious. I really e

I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell. This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach. If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding. Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind

I found this fantastic idea on Pinterest and it works extremely well . Not only does it produce a pretty colored Easter egg, but  it doesn't smell up the whole kitchen like a vinegar based dye does, PLUS it is very economical!!   This could not be simpler:   Mix one small packet of UNSWEETENED Kool-Aid powder into 2/3 cup warm water and mix. A coffee mug works well for this; a different color Kool-Aid in each mug. Place a hard boiled egg in the liquid for about a minute then set the colored egg on paper towels.  That's it!! I TOLD you it was easy!! The lemonade (yellow)isn't very bright, but if you add a little orange to it, it will give you a great color. Pink lemonade is a beautiful color; try them all and have fun!! Happy Easter !!  Note: Use the small packets of Kool-Aid. Most of them are about .15 ounce, (it isn't critical).

I could’ve squeezed this stuff into the last video ( Demi-Glace Part 1 ), but it was already too long, and I didn’t want to rush through what’s just as important information. Plus, I really wanted to show some more gelatinized sauce slapping. People really seem to enjoy that, maybe a little too much. Once you go through all the trouble of making homemade demi-glace, you’ll want to make sure you portion and store it properly, so that it provides you with many months of stellar sauces.  As seen in the video, you should get 16 nice blocks, each enough for about two servings, depending on the sauce. As amazing as this stuff is when used as a simple pan sauce, stay tuned for a few proper demi-based sauces at some point. I’ve always wanted to do a bordelaise sauce, and now we can.  Besides using this for sauces, you can also throw a block into braised dishes like short ribs, or coq au vin, and you take something already pretty great, and make it truly memorable. I hope you give homemade demi

Hubby and I had time for a quick lunch the other day and Sakura is just a stone’s throw from our house. Plus, I figured since I’m always at the Sushi Bar these days, it would be good to mix it up.  The rolls at Sakura are a little simpler than a lot these days—depending on how you like your rolls, this may please you or not. They don’t have as large a selection of the sort of fancy gooey-type rolls that I often go in for. We started with miso soup—I know miso soups are fairly standard, but some do stand out more than others. This one wasn’t one of those. It was just your middle of the road miso soup. The only thing that made it stand out is how seriously HOT it is temperature-wise. Don’t burn your tongue before you eat your sushi! Probably the most intricate roll we had was the Gabe roll ($6.60). It is basically a form of tuna tartare that is mixed with spicy sauce, green onions and smelt roe. It’s their version of spicy tuna, and I would say it’s better than a lot of spicy tunas, but

I kid you not, these chicken thighs are the BEST of the BEST and quick and easy to make. They are SUPER moist, SUPER tender and SUPER flavorful. We couldn't stop eating them and they are going straight to the TOP of my FIVE STAR recipe list.   8 boneless skinless chicken thighs  (thawed) Milk to cover 1/4 cup melted butter 1 tablespoon Coleen's seasoned salt (click here for recipe) 3/4 teaspoon coarse ground black pepper 1/2 teaspoon salt 1 cup flour 2 teaspoons paprika Put the chicken in a large bowl and cover with milk (I use 2%). Let this sit in fridge for 30 minutes. Meanwhile, mix the flour, seasoned salt, pepper, and paprika until well mixed. NOTE: I've only ever tried this with my own seasoned salt mixture (click here for recipe) I can't tell you if any other seasoned salt mixtures would taste as good. Drain the milk off of the chicken and put the chicken in the flour mixture and toss to coat evenly. Preheat your oven and an EMPTY 9 x 13 baking dish to 400°.

If you saw the post from earlier today, you know this video has been delayed do to mysterious, and near catastrophic audio problems, but finally we have the first “demi” of the recipe, and I hope it was worth the wait. This is my technique for veal demi-glace, and there’s not much to it. I’m going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don’t do the classic roux-based “espagnole” sauce, which is traditionally mixed with veal stock and reduced by half. Modern versions like this forgo the flour, and simply reduce the stock until the natural gelatin from the bones thickens things up. You get a much more intensely flavored sauce, with a wonderfully luxurious mouthfeel. I also usually make a pure version of the stock without the traditional “bouquet garni,” which is a very classic bundle of herbs and spices, usually wrapped and tied in a piece of leek. It looks pretty, but I can add any or all of those flavors anytime I want, and we’re also a

Just a little heads-up that I’m having some serious issues with the audio on today’s video. Eventually I’ll figure it out, but there will be a delay publishing the video this afternoon. Wish me luck, and as always, stay tuned! .

I have been itching to get to Revery for months, but it’s in Greenwood. It’s a trek for me, and even harder to convince hubby of. Luckily I convinced my sister and husband that it was where they wanted to go for their birthdays (their birthdays are a couple weeks apart) so hubby had to relent. Honestly, it’s mostly highway driving for us, so it doesn’t really take much longer than going downtown. And, get this…THEY TAKE RESERVATIONS! So nice to go to a place and know there’s a table waiting for you. A departure from new restaurants around town for sure. The buzz about this place has been really positive and I was excited. And the buzz inside the actual restaurant was loud as well—it’s a cute place in the old downtown. They’ve done a nice job of creating a restaurant with a lot of character—it’s a crowded, busy little place, and I love all the windows looking out onto the street. When you sit down, they bring you a complimentary bucket of popcorn—they change the flavor every day and wil

This seasoned salt recipe exists because a recipe that I wanted to try, called for it and I didn't like the idea of buying a ready made "blend". I guess I'm just cheap frugal in that respect. These ingredients go together in seconds and costs nothing (extra) since everything needed is already in your spice rack!! 1/4 cup kosher salt 4 teaspoons coarse ground black pepper 1 teaspoon paprika (smoked paprika if you have it) 1 teaspoon garlic powder (not salt) 1/2 teaspoon onion powder (not salt) 1/4 teaspoon cayenne powder Mix everything and store in a small jar....couldn't be simpler. Note about the cayenne: This mix is definitely NOT spicy. Picky-picky husband is very heat-shy when it comes to his food, and he thinks this salt blend is great. If you want more kick, you can double the cayenne. ENJOY !!! 

I met up with my book club the other morning at the End of the Line in Fountain Square. They said they had a good weekend breakfast/brunch menu and naturally, I was intrigued. I was going to try and be on the healthy side, but really wanted to try the breakfast burrito ($5.95 for just the burrito, no potatoes), so that’s what I had instead. The burrito was straightforward—nothing fancy going on here, but it was really good. It was a large flour tortilla wrapped around 2 scrambled eggs, my choice of meat (I went with sausage on the server’s recommendation), cheddar cheese and pico de gallo. On the side they gave you sour cream and guacamole. It hit the spot though—there was enough eggs and cheese with just the right amount of flavor from the sausage and seasoning from the pico. I really liked the way the entire burrito was grilled so the tortilla was hot and crisp. I am not a fan of a tortilla that just comes straight out of a bag and remains room temp. I liked having the guac and the s

There’s a Mexican joint Michele and I go to once in a while, that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. In the restaurant biz they call this a “loss leader.” That’s where you give away something cheap to help sell something expensive, and by something expensive, I mean handcrafted margaritas and artisan beers…sold to people like me, who, for some strange reason, are suddenly thirsty. While I’m hip to the true motive, it’s still a very nice touch, and a periodic reminder of what a great, highly additive snack this is. As in, only make single batches at a time, because you will eat everything you make. As I mentioned in the video, this works exactly the same using rinsed, canned beans, but dry beans are much cheaper, and get a little crunchier. Obviously, you have free reign with the spices, so I suggest making a few different batches, trying different combinations. No matter what you come up with, it will be significantly better than any of tho

On paper, using ground buffalo in place of beef for something like a bacon-wrapped meatloaf is a no-brainer. It’s sustainably raised, low fat, and by most accounts, nutritionally superior to your average feedlot cow. The only problem is, it doesn’t work that well. Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you’re new, it’s the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks. To make up for the lack of fat, we’ll not only wrap this in strips of bacon, but use some in the meatloaf mixture as well. To hedge our bets, we will also use lots of ground vegetables, and fresh breadcrumbs, which will provide much-needed moisture, and improve the tenderness. This produ

I think everyone has been very excited about Tinker Street opening, including me. I broke my own rule and went like 6 days after they opened the first time and thought it was probably best to wait a bit to write about it, especially since it’s my own rule. I will say though I was really impressed with how professional the service was right from the start. It makes sense though, knowing that Peter George and Tom Main run the place --they are experienced restaurateurs in Indy. Food-wise, I think it’s a good solid place. I love the energy—it’s small and a little noisy when it’s full (I’m pretty sure it’s always full) but has a very well-trained and friendly staff. The whole place is focused around a bar area, so just be warned, it’s 21 and up (much to my kids’ chagrin, but probably not to most people). On our most recent visit, hubby and I ordered the hummus plate ($7) based on some recommendations. We both enjoyed it—I liked the line of salty dried olive along the edge of the plate to dr