Traditionally Eggplant Caponata is made with fried eggplant. My version is just as delicious and is made with roasted eggplant. Did you know that this dish originated in Capon Italy in the area where they do fishing. This dish was originally made with a tuna-like fish. Italians who couldn’t afford fish made this dish with eggplant and that is how caponata came to be. I had 5 smaller eggplants. They cooked down to only about 4 cups. So I an guessing around 1/2 a cup a person so you will get at least eight servings. It is traditional to serve caponata with delicious crusty bread.
Ingredients for around 8 servings
5 eggplants – diced – I used smaller sized eggplants)
1 Tablespoon garlic – ground to paste
1 red onion – diced
2 Tablespoons extra virgin olive oil
1/2 cup golden raisins
1/4 cup capers – drained
3 Tablespoons dark brown sugar
1 cup green olives – chopped
1 cup red wine (preferably a chocolatey cabernet)
14 oz Italian crushed tomatoes
1 teaspoon bomba (I used Coluccio Stuzzichino) or substitute pepper to taste…but it won’t be as delicious.
1 cup toasted pine nuts – to finish
1 cup fresh torn basil leaves – to finish
optional 1 cup pomegranate seeds – to finish
optional around 8- 16 anchovies – to finish (one or two a serving)
Directions
The diced eggplant gets to soak in salt water for one hour. Then you put the eggplant in a colander and squish out all the water that you can.
Preheat oven to 500 degrees F.
The diced eggplant goes on a baking sheet spread out till brown. (timing may differ but mine took 40 minutes)
While the eggplant is in the oven put a sauce pot on medium high heat with the olive oil. When the oil is hot add the onions. Stir occasionally and cook till translucent. Turn down to medium heat and add the wine and let reduce till about half. Turn heat down to simmer. Add garlic, raisins, capers, sugar, olives, crushed tomatoes and bomba (or pepper). Only needs about 5 minutes.
Stir in the eggplant when it is ready.
Now you are ready to plate.
Top your caponata with toasted pine nuts and fresh basil. You might want to add pomegranate seeds and anchovies too! (I made waffle cut potatoes they were oiled and cooked at 400 degrees for 25 minutes then I added salt and pepper)
Universal Yums is an International snacks site ( www.UniversalYums.com ). You have many options and can subscribe to a once a month box if you like. The International snack boxes come in three different sizes. The basic Yum Box comes with 6 international snacks and a twelve page booklet of games, trivia and a recipe and runs around $16. a month.
The next size up is the Yum Yum Box of twelve snacks and more and is around $25. a month and the largest box is called the Super Yum Box of 20 snacks and cost around $40. a month.
I’m not a fan of gummy candy so I let my husband try the gummy candies for me.
These licorice and fruit dummies came from Amsterdam. My husband didn’t like them but said the next bag was even worst.
Oh they look cute….gummy Dutch candy cars in cherry, strawberry and black current. These had a rubbery texture and weren’t good to my husband.
I try the Yum Bag…
I try a ball first.
Dutch Sour Violet Balls…..Oh no wonder why it didn’t taste like food….(ick)
I kind of knew I wouldn’t like the Dutch sour watermelon candies but I did try….
GOD they are gross……….kinda like bubble gum mixed with watermelon and something painfully sour.
I’m beginning to think that this is the worst box ever.
We try again anyway.
Here are Dutch Aged Gouda Cheese Crispies.
Now these taste really rich and good. They have a really great buttery cheese flavor. Unfortunately they have a gross waxy finish in the mouth.
Here are thick cut bio-organic hand cooked cheese onion potato chips……Mine seem very thin and not thick cut but they are nice and crisp. I don’t get much cheese or onion taste to them…..they are just crisp little chips. Not bad…chips…they are ok.
I tried this and latter found out that I didn’t eat it correctly….WHO KNEW! that you could eat a cookie incorrectly?
Anywho-
Me and my husband tried them…(incorrectly) We took bites out of them and they weren’t good to us. I thought it was like a sweet gummy cooked into a thin waffle shaped cookie.
You are suppose to eat these cookies over a mug of a hot liquid. The hot liquid I guess makes them gooier …(ick!)
Here are multi-chocolate covered mini spice cookies. I’m not a big fan of spice cookies but I guess this might be the best of the bunch.
Netherlands wasn’t my favorite Yum Box.
Those were my Forking Thoughts on Universal Yums – Netherlands
www.UniversialYums.com
Your opinion and experience with the same may indeed differ.
I was watching Diners Drive Inns and Dives on Food Network. They visited a restaurant in California that serves a killer fried chicken sandwich with fish sauce caramel. It turns out that fish sauce caramel is FORKING AMAZING! You will WANT TO MAKE IT! I didn’t know how to make fish sauce caramel so I looked it up and found Andrew Zimmern’s from Food & Wine Magazine so I thought that would work. I called this recipe idea because I didn’t exactly measure my batter and kind of winged it. It was only the seltzer and beer that I didn’t measure…but it is pretty easy to make batter……I made more batter than I needed….But I think if I cut the batter recipe in half you might not have enough batter….so get ready to do some onion rings or chicken bites!
Ingredients for around 8 servings
2 cups sugar
1 Tablespoon fresh lemon juice
4 large shallots – sliced very thin on mandolin
1 dried hot chili – crumbled
3 star anise pods
1 -2 inch cinnamon stick
2 teaspoons fresh ground pepper
1/2 cup Asian fish sauce
1/2 cup water divided into two quarters
1 3/4 cups flour
1/4 cup corn starch
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon old bay seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
1 egg – beaten
1/2 can beer (around 1/2 a can)
1-2 cups seltzer (this one I really guessed)
1 large cauliflower trimmed into florets
Oil for frying (canola, vegetable, peanut or other clear)
Directions
Make fish sauce caramel.
In a good sauce pan combine the sugar and lemon juice with 1/4 cup of water and bring to a boil. boil without stirring it on low heat till it’s looks like a deep amber color (around 20 minutes).
Stir in shallots, chili, star anise, cinnamon and pepper. Take pan off of the heat and stir in fish sauce with another 1/4 cup of water. Stir over moderate heat till caramel is dissolved. Pour sauce in a heatproof bowl and let it cool. Remove star anise and cinnamon stick.
While sauce is cooling you can do the beer battered cauliflower.
Put about 3 inches of oil in a good sauce pot on medium heat. While the oil is heating mix up your batter. In a large bowl combine the flour, corn starch, cumin, onion powder, granulated garlic, paprika, cayenne, Old Bay, salt and pepper. Add the beer, add the egg and keep adding seltzer till it looks something like pancake batter. Dip one tester cauliflower and decide if you thinned it down enough. As soon as you are happy fry them up with a paper towel line baking sheet or a cooling rack.
Enjoy as soon as you can with the fish sauce caramel.
Beer Battered Cauliflower with Fish Sauce Caramel
These really are FORKING AWSOME!
A special THANKS!!!!! To Food & Wine Magazine and Andrew Zimmerm for this amazing Fish Sauce Caramel recipe!
Spring Time comes early in the Valley of the Sun. Here are some of the restaurants with patios that I have dined from in no particular order.
Up above is Bottega Pizzeria Ristorante in Glendale/Arrowhead/#UpperWestSide. They have a stunning patio. They have misters for cooling and heaters for chilly days. Part of the patio has shades with an indoor-outdoor bar. They also have a beautiful park-like setting and the patio is dog friendly.
Geordie’s at the Wriggly Mansion in Phoenix has out door seating that was expanded after this photo was taken.
Tacos Chiwas in Phoenix has a patio.
Singh Medows in Tempe offers multiple choices for outdoor seating. They offer a patio and outside tables. They also offer blankets to use so you can seat yourself by a pond or in the meadow.
But you do need to call Singh Meadows to check on when they are open. They are a farmers market with limited weekend hours only.
Virtu Honest Craft – Scottsdale
Fellow Osteria – Scottsdale
Pane Bianco in Phoenix
The Sicilian Butcher in Phoenix
The Rec (Detroit Style) Pizzeria and Wings in Peoria offers a few tables outside.
The Larry – Phoenix
Bryan’s Black Mountain Barbecue in Cave Creek also offers patio dining.
The Vic Bar and Kitchen in Buckeye AZ
The Vic Bar and Kitchen in Buckeye
The Copper Mule in North Scottsdale has a patio with heaters that is also dog friendly.
The Perfect Pear Bistro in Tempe offers outdoor seating.
Pomo Cucina and Pizzeria in Scottsdale has a patio and so does their Gelato Restaurant Luna next door.
Elements at the Sanctuary in Paradise Valley Scottsdale offers Patio Seating.
Mrs Chicken in Phoenix does have a patio.
Oscar’s Pier 83 in Glendale/Arrowhead/#UpperWestSide offers patio dining. They are also dog friendly.
Tonto Bar & Grill in Cave Creek
Pizzeria Bianco at Town and Country in Phoenix offers Patio Dining. They have portable heaters.
Bandolero Cocina de Mexico in Scottsdale offers two patios with heaters. The back patio is also dog friendly.
Desi Fusion offers a shaded small patio.
Prado at the Omni Resort in Paradise Valley Scottsdale.
Ocotillo in Phoenix offers multiple patios with portable heaters with a beautiful park-like setting.
The Twisted Italian in Peoria offers a two table patio in front of the restaurant and is dog friendly.
Lon’s at the Hermosa in Paradise Valley Scottsdale.
Ofrenda in Cave Creek offers a two story wrap around patio.
Fabio On Fire in Peoria/#UpperWestSide offers TWO patios with portable heaters.
Parma Italian Roots in North Scottsdale offers patio dining with portable heaters and an indoor-outdoor bar.
The Bourbon Cellar in North Scottsdale offers dog friendly patio seating.
Veneto Trattoria in Scottsdale
Lure Fish House in Scottsdale offers two heated patios
FnB in the arts district of Scottsdale (during pandemic) is patio seating only with portable heaters.
Phila-Deli in Glendale/Arrowhead/#UpperWestSide offers dog friendly Patio Seating.
Confluence in Carefree offers stunning mountain views and patio dining with heaters and a fireplace.
Tacos Calafia in Peoria offers a few patio tables.
The Craftsman in North Scottsdale offers a wrap around dog friendly patio with large door wall of windows that sort of extend the patio space.
Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide offers old fashioned Italian music, misters and heaters on an officially licensed dog friendly patio.
Jalapeno Inferno in Peoria offers patio dining with misters. The North Scottsdale location also has some patio dining. The North Scottsdale location also has patio seating.
Twist Bistro and Gallery in North Scottsdale offers patio tables with umbrellas.
Stratta Kitchen in Scottsdale offers a patio.
Starlight BBQ in Scottsdale offers some patio seating on long benches.
Wally’s American Gastropub in Scottsdale offers a patio.
La Piazza Al Forno in Old Town Glendale does have a small patio.
The Collins in Phoenix has a small patio.
Angelina’s Pho & Grill in Glendale does have a patio that was useable on my last visit. (It has been closed for a long time)
Doda’s Pizza in Glendale does have a few patio tables.
Sel in Old Town Scottsdale offers patio seating.
Las 15 Salsas in Phoenix has a small patio.
Greek Palace in Peoria does have two patios. They have at least one open patio.
True Food Kitchen – Biltmore Fusion Park in Phoenix
Chauncey Social – Scottsdale
Zinque at the Scottsdale Fusion Square in Scottsdale.
The Farish House in Phoenix.
Proof in North Scottsdale.
Mowry and Cotton at the Phoenician in Phoenix.
Pizziacatta in Cave Creek
Persepshen in Phoenix.
The Farm in Phoenix.
Little Cay in Phoenix.
JB Steakhouse at the Phoenician in Phoenix.
Popo’s Fiesta Del Sol in Glendale/Arrowhead/#UpperWestSide
English Rose Tea Room – Cave Creek
Vincent Market Bistro in Phoenix has a few outdoor tables but you better get them before 5pm…(It’s an extra early crowd here).
Tarbell’s The Tavern (I did hear the patio got extended since this photo was taken)
Cafe Monarch has an outdoor patio (out back).
Little Miss BBQ – Sunny Slope Phoenix.
That was over 60 patios in Metro Phoenix.
These days every FORKING thing is subject to change.
Lue Fish House is a reasonably priced seafood restaurant located in Gainey Village in Scottsdale Arizona. They are a family owned business with 4 other locations in California. I was told that the fish is fresh flown in daily and the vegetables that are served are all organic. Seating is at the bar, oyster bar, dining room or either side patio around the building.
Delicious fresh baked sour dough bread to start you off with.
Miso glazed sea bass skewers with organic brown rice, vegetables and spicy slaw with soy ginger dressing
shrimp skewer with potato cake and beans
seasonal harvest salad with added salmon
Mexican burrito bowl
flourless chocolate cake
east coast (blue point) and west coast (British Columbia) oysters.
Dining out with dogs in metro Phoenix Arizona is just a “Fluff” story about taking my dogs out to eat. It all sort of started when my dog Louie was diagnosed with aggressive cancer. They told us that he was only expected to live three more months and up to 6 at the most. Louie already was old and couldn’t do a lot but he always enjoyed eating and going out to eat so I took him out as often as I could and instead of the 3-6 months Louie made it another 17 months. Today I take my current dogs out to eat when I can.
There are some things that you need to know if you dine out with dogs. Not all restaurant patios are dog friendly. You need to see a sign or license posted that the restaurant is dog friendly….
If you don’t see a sign then you need to call and ask the restaurant if you can bring your furry friend.
From experience I highly recommend that you dine out with your dog at off times to avoid possible problems. Some people just don’t like dogs and other people are allergic. It’s best to avoid other dogs too because dogs enjoy barking at each other and that might be considered to be a disturbance and you could be asked to leave.
You need to know that dogs must be by your side at all times. Dogs are NOT to sit on restaurant furniture and dogs are NOT to eat off restaurant plates.
Did you know that most food and drink that you consume can be harmful or even TOXIC to your dog? You must get a list of safe foods and foods to avoid from your veterinarian. You also need to be aware that your dog is NOT as heat tolerant as you are. Dogs wear a fur coat all the time and absorb heat up their paws. They also can’t sweat. All dogs do differ just like people but in general 90 degrees F is too hot to dine out with dogs. Maybe some dogs can take 90 degrees or less but only in shade.
Our first destination this month is Bottega Pizzeria Ristorante. They are an Italian restaurant that specializes in serving Neapolitan Pizzas, House made pastas, Italian foods, seasonal specials and more. They also have a comfortable all weather dog friendly patio with misters and shades for cooling. They also have portable heaters for those few chilly days and an indoor outdoor bar with a TV for other people.
The patio has a nice park-like atmosphere.
Our nice server brings water for the dogs.
Then we get some fresh baked breads.
I get the seasonal special of Chicken piccata. I had a small side salad with it that I forgot to photo.
The chicken is intense with lemon. It really doesn’t taste like other chicken piccata dishes that I have had. They tell me that the food here is authentic Italian and the chef and pizza maker are both from Italy.
My husband gets the Bottega Pizza (sausage and pepperoni).
My dogs are pretty happy to be getting lots of chicken.
www.BottegaRistorante.com
Next we went to Oscar’s Pier 83 in Glendale/Arrowhead/#UpperWestSide.
They have a nice comfortable patio that is nicely spaced with large comfortable tables. They also have some new outside shades too.
My husband got fried cod, oysters and shrimp.
I got the cajun catfish with added vegetables.
To my surprise the dogs enjoyed squash and zucchini very much. They also got to eat fish but I had to be extra careful on what I fed them because there was a lot of cajun seasoning on the fish that contains onion and garlic that is very bad for dogs. I cut both sides of seasoning off the fish so the dogs could have some. The fish was very crispy…much crispier than it normally is here. With all the seasoning it was hard to tell that it was catfish but it seemed fresh.
www.OP83.com
We love going to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They offer most of your favorite Vietnamese dishes except for pho.
Today my husband had a shaken beef Banh Mi baguette sandwich. (the beef is always REALLY great here….to me it is like filet mignon but I know that it is rib eye)
I got a noodle bowl….
It’s BIG and everything here is delicious! I got a BIG bowl of rice noodles topped with minty herby salad, marinated seasoned chicken with crushed peanut and fried shallots, (my husband accidentally got me tofu too that is very tasty) a crispy egg roll, fish sauce for dipping and chili paste. Both meals could be two meals for some people. I got plenty to share.
www.BanhMiBistroAZ.com
My lucky dogs got to revisit Bottega Pizzeria Ristorante in Glendale again.
We all got to see the NEW expanded patio.
Today they started us off with a complimentary basket of fresh baked focaccia and a bowl of water for my VIPS ( Very Important Pups) My husband got the sausage special with a choice of fresh hand made pasta (he picked trofie)
I got the strawberry chicken salad.
We all enjoyed our visit to Bottega Pizzeria Ristorante!
That was dining out with Dogs in Metro Phoenix for January 2021.
This is the DELICIOUS Food & Wine version (mostly) of Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette Recipe. Ayib is an Ethiopian cheese. A substitute is goat cheese. You also need berbere spice blend for this recipe. You can buy berbere spice blend or make your own. I’ve included a recipe that I like for berbere from an African Woman Zurie that is on www.food.com . The only issue is that although DELICIOUS Zurie’s berbere recipe makes way more than you need. I cut her berbere recipe in half and still have extra that I will use on chicken latter. This recipe makes around 8 servings.
Ingredients for around 8 servings.
1/4 teaspoon ground ginger (Zurie’s Berbere)
1/8 teaspoon cardamon (Zurie’s Berbere)
1/8 teaspoon fenugreek (Zurie’s Berbere)
1/8 teaspoon nutmeg (Zurie’s Berbere)
1/8 teaspoon coriander (Zurie’s Berbere)
1/8 teaspoon cinnamon (Zurie’s Berbere)
pinch ground clove (Zurie’s Berbere)
pinch allspice (Zurie’s Berbere)
1 1/2 teaspoon sea salt (Zurie’s Berbere)
2 Tablespoons cayenne (Zurie’s Berbere)
2 Tablespoons sweet paprika (Zurie’s Berbere)
1/2 cup unsalted butter (one stick) (spiced brown butter)
1/4 small red onion – fine chop (spiced brown butter)
1 sprig thyme (spiced brown butter)
1 1/2 inch piece fresh ginger – peeled – coarsely chopped (spiced brown butter)
1 small garlic clove – fine chopped (spiced brown butter
1/4 teaspoon ground cumin (spiced brown butter)
1/4 teaspoon dried oregano (spiced brown butter)
1/8 teaspoon ground turmeric (spiced brown butter)
1 teaspoon berbere (spiced brown butter)
2 pounds carrots cut on a diagonal into 3 inch pieces
6 Tablespoon vegetable oil – divided into 4 and 2
kosher salt – to taste
ground black pepper to taste
1 orange thinly sliced (remove any seeds)
3 Tablespoons lemon juice
1 Tablespoon honey
2 teaspoons dijon mustard
1/2 cup parsley with only the tender stems
1/4 cup Ayib Ethiopian fresh cheese or substitute crumbled goat cheese
Directions
Make the berbere.
Seeds should be toasted and then cooled. Then grind seeds.
In a small bowl mix up the first 11 ingredients (ginger, cardamon, fenugreek, nutmeg, coriander, cinnamon, clove, allspice, sea salt, cayenne and sweet paprika). You only need one teaspoon. The rest put away to use on something else.
Make the spiced brown butter.
Melt butter in a medium sized sauce pan on medium-low heat. Skim off foam. Continue heating up the butter until it is no longer foaming and is beginning to brown (about 15 minutes). Mix in the onions, thyme, ginger, garlic, cumin, oregano, turmeric into the brown butter. Cook until the onion is golden brown (about 15 minutes). Stir in the berbere until fragrant (about 1 minute). Strain with a mesh strainer over a bowl and discard the solids. Let cool completely.
Preheat oven to 400 degrees F.
Place carrots with orange slices on a large rimmed baking sheet and drizzle with 4 Tablespoons of oil and season with salt and pepper. Roast carrots for 30-40 minutes (around half way turn the carrots so they cook on both sides) or until they are tender to pierce with a fork and are a little brown in spots.
In a small bowl whisk together the lemon juice, mustard, remaining 2 Tablespoons oil, and three tablespoons spiced butter. (this is the Awaze vinaigrette)
Transfer the carrots to a platter. Top the carrots with vinaigrette, cheese and parsley.
This taste Forking Amazing!
Roasted Carrots with Ayib and Awaze Vinaigrette
ENJOY!
A special THANKS to Zurie for her AMAZING berbere recipe and to Marcus Samuelsson and Food & Wine Magazine fir this AMAZING Recipe!
I found these Lay’s Magic Masala Potato Chips at Asiana Market in Deer Valley in Phoenix. They are a medium size bag that weighs around 3 1/2 ounces. These chips are from India.
The ingredients don’t look bad. Not too many chemicals. I’m so glad that they used edible vegetable oil instead of the inedible vegetable oil.
I take a whiff before I try them. It really does remind me of Indian food. They do smell fragrant.
I spill some out.
The chips are on the small side. They have ridges and feel sort of powdery.
I taste one slowly.
It’s very spicy. The flavors I taste are heavy with onion, garlic and chili pepper flavors. There are other flavors…One is something sort of vinegary. I’m getting the tomato and maybe cumin. There are other flavors that fill in but the onion, garlic and heat over power those flavors. Ginger might be there. …It taste like maybe asafoetida is there. I think that is the mystery flavor that makes this Indian Masala.
My husband tries some. He thought he was eating smoky BBQ chips…(lol)
These chips sure are better than many of the Lay’s flavors. I would like more ethnic kind of flavor here but they still are good tasting chips. However these chips are only for people who can take spicy.
Someone in one of my food groups made a deviled egg stuffed Scotch Egg….As soon as I saw it I thought of doing some sort of Asian Meatloaf stuffed with a wasabi deviled egg so that is how this came to be. This makes around 6 servings.
Ingredients for around 6 servings
6 hard boiled eggs peeled
1 lb ground meat (I used lean 93% turkey)
1/4 sweet onion – fine chop
5 garlic cloves – ground to paste or microplane
1 Tablespoon dark brown sugar
2 Tablespoons soy sauce
1/2 teaspoon sesame oil
1 Tablespoon rice wine vinegar
1 Tablespoon black vinegar
1 Tablespoon Sichuan chili crisp (I used Fly By Jing Brand)
1 Tablespoon hoisin (plus more to serve with)
1/4 cup scallions
1/4 cup pea sprouts – chopped
1/4 cup cilantro (just leaves and tender stems) – chopped
1/2 teaspoon ground ginger powder (I didn’t have fresh)
1/2 teaspoon crushed red pepper
2 eggs beaten
1 1/4 cup whole wheat panko bread crumbs
non stick spray
dry wasabi – to taste
Chinese mustard – to taste
mayonaise – to taste
about 4 oz. dumpling sauce (I used Fly By Jing Brand…or you can substitute hoisin sauce)
1 package of wonton wrappers (I used a little more than 1/2 a package)
Directions
Set the oven to 350 degrees F. Spray a baking sheet with non stick spray and set to the side.
In a large bowl combine the meat, onion, garlic, sugar, soy sauce, sesame oil, vinegars, scallions, ginger, red pepper, beaten eggs, panko, chili crisp, hoisin, cilantro and pea sprouts. Mix well and divide into 6 patties.
Roll each patty around one egg and set spaced out on non stick sprayed baking sheet. Repeat till done.
They go in the oven till cooked. Ovens and timing do differ but in my oven on the middle rack took 25 minutes.
When the loafs are cool enough to handle paint them with dumpling sauce.
Then you wet one or two wonton wrappers at a time and adhere them to the dumpling sauce coated loafs. Repeat till done.
slice what you need in half. Scoop out yolks. Mix yolks with a fork with wasabi powder, Chinese Mustard and Mayonnaise to taste and put back into egg whites.
You can finish with more scallions or chives, some sesame seeds, dumpling or hoisin sauce.
Wasabi Deviled Egg Stuffed Meatballs in Wonton Wrappers
Or you can leave the egg alone and eat them this way.
There are many great dishes to try from many metro Phoenix Restaurants. Some might inspire you to try to do a copy cat version. Here are some that inspired me. They are listed in no particular order.
Miso eggplant with bonito flakes and crisp enoki mushrooms
This miso eggplant with bonito flakes and crisp enoki mushrooms and peanuts was inspired from one of my visits to Confluence in Carefree AZ.
Reathrey Sekong is a Cambodian Restaurant that I have been to a few times in Phoenix. They make a Cambodian flavor paste to flavor some of the dishes and did it on video for our local newspaper. I watched and took notes. A combination of turmeric, lime leaves, lemon grass, galangal, shallots and garlic makes Cha Kreung Paste and that is what I used to flavor the above vegetables.
Ethiopian Style Chicken Stew
I went to Abyssinia Restaurant and Cafe in Phoenix. The Doro Wat Chicken was so delicious I had to find out on how to make it.
Flat Bread with Blue Cheese Butter and Pistou Inspired from Eddie’s house of Scottsdale AZ
Eddie’s House in Scottsdale is no longer in business but part of the complimentary bread basket inspired me to make a flat bread with blue cheese butter and pistou.
At Angel’s Trumpet Ale House in Phoenix I had this amazing salad that inspired me to do the above plate with the majority of ingredients that were in the salad. Up above are smoked beets, goat cheese mousse, oranges, pea sprouts, almonds, mint and orange champagne vinaigrette.
Spaghetti Squash with Harissa Vinaigrette
We enjoyed spaghetti squash with harissa from FnB in Scottsdale so I made something similar.
No Pasta Squash Manicotti
We often dine at Bottega Pizzeria Ristorante and one special they had was a squash wrapped manicotti. I thought that was a good idea and made up my own ricotta cheese and did the same.
Melon with Preserved Lemon, Lavender and Cream Cheese
The most memorable plate I tried from The Vic Bar & Grill in Buckeye was a melon salad with preserved lemon and lavender.
Reduced Fat Potato Green Pepper & Eggplant
Miu’s Cuisine was one of the best Chinese Restaurants. They had this dish with potatoes, green peppers, eggplant and black garlic that was so delicious. I attempted a reduced fat version.
Roasted then Fried Rutabaga topped with oven fried Lotus Chip
We enjoyed the Gilfeather Rutabaga from FnB in Scottsdale. I purchased the same rutabagas from the Scottsdale Farmers Market and did something similar. (should have used more chives)
Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce
I really enjoyed the spicy cauliflower meatballs from Meat The Ball in Scottsdale. Sadly Meat The Ball is no longer in business but I still remember several of the meatballs I tried.
Indian Inspired Green Beans and Chickpeas
Even food from a buffet can inspire. There used to be an Indian buffet and restaurant called Mayuri Palace in Phoenix. I tried an okra dish that was marked kauai bhindi masala and gosh it was amazing. At the. time I was unable to find a similar recipe. Somehow I came up with this Indian inspired green beans with chick peas. I know it came out pretty good because this recipe has been featured in an Indian on-line publication and rates 5 stars on a certain recipe site.
Pickled Beet Israeli Couscous and Harissa Vinagrete
This pickled beet, Israeli couscous with harissa vinaigrette was inspired by a plate I enjoyed from Atlas Bistro in Scottsdale.
Focaccia di Recco
I tasted this AMAZING Focaccia di Recco at Pomo Pizzeria. This I didn’t know how to make so I followed Mary Ann Esposito’s recipe. Mine didn’t come out quite as amazing as Pomo’s but still was very tasty.
Brazilian Inspired Potato Salad
The Brazilian potato salad was really delicious from Carvalho’s in North Scottsdale. It’s different…Looks very creamy but the creaminess is made by over cooking the potatoes. Can’t get it there anymore because they are closed for business.
Indian Inspired Beets
I really enjoyed the beets poriyal from Vaigai that used to be open in Glendale. I looked up a recipe for them and they came out close.
Baked Asian Seasoned Broccoli and Cauliflower Bites
The bang bang broccoli from The Larry in Phoenix was SUPER tasty. I had to make something similar and I did!
Forking EPIC Guacamole
Thanks to my visits to The Barrio Grand Reserva (no longer in business) I was inspired to make this AMAZING guacamole. I learned some secrets there that I never would have came up with unless I tasted The Barrio Grand Reserva’s amazing food. This isn’t a copy of their guacamole but does copy some of the superb things I tried there. Some secret ingredients are Asain pears, chitepin peppers, home made pickled caccabella peppers and SEAWEED.
Matbucha
We used to have a very above average Mediterranean Israeli Style restaurant called Zabari Mediterranean Grill in Phoenix. One ultra memorable food item from that restaurant was a cold tomato sort of salsa called Matbucha. OMG it was so delicious I had to learn how to make it. I did a lot of research and I was able to figure a recipe that taste similar. This stuff is really great and I have no idea why this food isn’t main stream. I bet I could make a living just selling this.
Latin Inspired Red Lentils, Rainbow Chard, Dates and Almonds
From a visit to Deseo Nation Restaurant in Scottsdale we enjoyed this side order that was delicious. My version of it was made of red lentils, rainbow chard, dates and almonds.
Eggplant Caponata
Tasted an amazing eggplant caponata from Stratta Kitchen in Scottsdale. Always thought that I didn’t like eggplant caponata till I tasted the one that Stratta Kitchen serves. Made my own and it is awesome……(Thinking that most people don’t correctly cook the eggplant or study on how to make it right)
Burmese Style turkey soup
At FiGaMi Asian Fresh Restaurant in Phoenix I got an amazing Burmese Style Fish Soup. I had home made turkey stock at home and did something similar after I looked up on how to make Burmese Style Soup. (P.S. I went back to FiGaMi Asian Fresh for the same soup and it was different second time around)
Crisp radishes and capers in an anchovy caper dressing
We enjoyed a radish, caper and anchovy caper dressing salad from FnB in Scottsdale. My radishes were not as special but I did a pretty good job copy catting.
Those were some of my inspirations from Metro Phoenix Restaurants. I wonder what restaurant will inspire me next?
