And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.
Some would say that pot roast is ordinary fare suitable only for family dining. Nonsense I say – with good presentation, a beautifully plattered pot roast dressed up with it’s accompanying vegetables and sauce should delight even the most discriminating diner. After all, this baby sits on a lofty pot roast plateau by virtue of including porcini mushrooms and a Willamette Valley Pino Noir in the sauce.
Shortly after Jeff DeSantis poured everyone a shell of Emily’s Ember, our servers presented the first course, Tempura of Shrimp and Oregon Dungeness Crab Beignets with Remoulade Sauce. Bringing Japanese and Creole elements together made a perfect first course. The crunch of the tempura batter was beautifully offset by the soft crab beignets and both paired well with the remoulade sauce. Without directly asking the chef, I have a hunch that a touch of Emily’s Ember was in the tempura batter and the semi-spicy remoulade.
With the first sip and bite, we knew we were in for a special treat.
A beef stew appears on the tables in many cultures and countries. France has “boeuf bourguignon” as well as “daube de boeuf Provençal”. Belgium has “vlaamse stovery” or “les carbonades Flamandes”. Mexico and the Southwest have “carne guisada” which translates as “meat in gravy”. In Ireland it’s called, of all things, Irish stew and more times than not, it contains a liberal glug of Guinness Stout. Here in the US of A we have, well, beef stew and, being as we are the self-proclaimed melting pot of the world, we often make it any way we wish.
Pranee doesn’t eat meat (meat=beef to her; pork, poultry and seafood are still on her “A list”) but occasionally renders up some beef dish for her hungry sons. Not long ago, she surprised me with her Beef with Peppers. She noticed the tears and sweaty scalp all the way through my enjoyment while asking, “Too spicy?” “No,” I wheezed, “just right.” Tears and reactions such as perspiring aren’t always synonymous with sadness or discomfort. Sometimes wonderfully spicy food will just shoot you straight into an endorphin high.