Delaware Chews at Chambers 19

 

I guess it was a few weeks ago I mentioned Chambers 19 and going to see a movie at the County Theater in Doylestown.  I was not that hungry so I ordered the French Onion Soup.  My companion ordered a Turkey Club.  The soup was unlike any I have ever had before...not to say it was the best...just different.  I am usually pretty good at distinguishing herbs, spices and different flavorings but there was something that made this different that I could not identify.  It was pretty tasty but towards the end was leaning toward the rich side and I had a hard time finishing it.  As I recall there was a mix of cheeses on top and I think that is where the unusual flavor came from...I just couldn't figure it out.   The Turkey Club was standard and devoured.  The place is quite large with a dining room on one side and a bar room on the other.  So many eating establishments in Doylestown to try and since I like to explore, I would love to try them all.  Never the less, this is a good fall back and go again and again kind of place.  In regards to food photography, I like showing the two meals, the first sharp and in focus and the one in the rear soft.  I always ask to sit by a window if there is one so I can take advantage of the natural light.

 

Foodie Friday: Delaware Chews at the Washington Crossing Inn

Soon we will be able to sit at the outside bar at the Washington Crossing Inn.  Until then we will continue to enjoy the inside.  I went there with my dinner order already on my mind.  The Washington Crossing Salad with Scallops.  Happy hour prices are half off the tavern menu.  For some reason I think they might have placed one less scallop on the plate too.  I might have to run a personal experiment and order this salad off the happy hour menu to find out. 

 

Meanwhile...I maintained common cents and stuck to my one water per cocktail strategy.

 

Delaware Chews at Home French Toastananny

As much as I try to get the food photo before I start eating, sometimes I just can't wait.

French Toast in the morning is one of those times.

There are many ways to flavor up French Toast but what is most necessary is starting with the right bread and the right batter.  The right bread is your choice, I like a thick fresh potato style bread but wouldn't hesitate to use Rye if the French Toastananny mood strikes and that is what I have on hand.

I have also had it out at a restaurant with CHALLAH and it was YUMMY, but I can only think of one time a year when I MIGHT have challah in the house and the rest of the recipe would seem to be in conflict.

For the dipping batter I simply crack an egg into a bowl and add just enough milk to creep up the edges of the yolk. Scramble this up and give a few shakes of cinnamon.  Add a splash of vanilla and mix it in. All of the sudden I wonder what a splash of Cointreau might be like...will have to try this soon. This should be enough for two or three pieces of bread.  Warm and butter your pan in preparation.  DO NOT SOAK the bread...you do NOT want it to be soggy. 

When the butter has melted in your frying pan.  Press your first piece of bread into the batter and then turn so both side are covered.  Place in fry pan and repeat.  Fry to a golden  brown.

 

 

 

My mom used to fry one side each of two pieces, flip  and spread with a little cream cheese and jelly, then press the other piece cooked side on top of filling and continue to grill both sides.

I never really liked that all that much, but I do like a little ham and brie cheese grilled among two pieces making the most delicious 

 French Toastananny.

 The only way to finish this off is with REAL MAPLE SYRUP. 

Have a go at it...imagine up your own favorite ingredients to grill inside.

Double the batter and treat a loved one to this sensational weekend breakfast.

 

Foodie Friday at Havana

It's great living so close to New Hope and Lambertville and all the unique shops, galleries and restaurants in the two riverside towns.  It gives me the advantage of being able to visit during the week and not having to fight the crowds on the weekends.  Although the temps slipped back to the low 20s with a wind chill causing it to feel like single digits, this past Tuesday the temps had soared into the 60s.  It was a perfect day to enjoy some outside dining.  Nikolas at the Login Inn, in New Hope  offered good food, good service and a great view of the main street. People watching is always fun.  My companion for lunch ordered a Malbec  Margarita which she seemed to enjoy and I ordered a Cosmo..  Lunch came from the Appetizer section of the Menu.  My companion ordered the Smoked Fish Platter and I enjoyed the Brie Wrapped in Pastry with Raspberry Sauce and Fresh Fruit.  Not cheap by any means.  The bill came to $70. with tip, but well worth it for eating and cocktails outdoors on the first warm day after this snowy, cold and seemingly unending Winter.

Delaware Chews Salmonanny

NO NO NO...Not Salmonella...

 

 

For some with age comes high Cholesterol.  Doc prescribed giant fish oil pills, and some other stuff  that you need a prescription for.   I decided to just eat the Omega 3's in its natural form in a piece of Salmon.  Once a week is my goal.  I like the Sockeye best but need to flavor it up some.  By now you should know I like it easy and I have found nothing as easy and tasty as this so far.

 

SALMONANNY

 

 

 

 

I picked up the Char Crust at the local market and have used it several times and there is plenty left for more.

 

 

This is so simple.  Preheat your oven to 350.  Cover your broiler pan with aluminum foil. Portion out your salmon per person with the skin still on and down. Just sprinkle the herb mix on top.  Bake for 15-20 minutes for medium rare to well done.  I like it at about 18 minutes.

Seems to me that Asparagus goes so well with this and the timing is easy and perfect.  So I almost always make this combination. 

 

 

 

I place the asparagus in a sauté pan with a little water, pat of butter, and a sprinkle of Crazy Jane's.  I bring the water to a simmer, and by the time the fish is finished 

with a toss or two the asparagus has a nice tasty glaze.  If you need more food  put a potato in the microwave when you have 8 minutes left on your timer.

 

If you delicately move your spatula between the meat of the fish and the skin, the skin will stick to the aluminum and honestly you can just lift the skinned fish.  Later I just remove the aluminum and don't even have to wash the broiler pan.

 

Sadly on this evening all our plates where in the dishwasher so all you get of the finished product is on a paper plate.  OY

 

No worries...It tastes just as good on China as it does on China paper plates.

 

 

 

 

Delaware Chews Baked Macananny at Home

Everyone loves a good Mac & Cheese.   Well, at least I DO!

You can make your Mac & Cheese complicated with a variety of cream sauces and/or a variety of cheeses.  I like to make things as easy and tasty as possible.  I grew up with VELVEETA Mac & Cheese and to this day after trying recipe after recipe found in magazines and books, I always go back to this easy recipe created in my own home with  memories of what my mother made for  school lunches. 

 

BAKED MACANANNY

 

 

• 2 cups elbow macaroni
• 10 oz Velveeta cubed small
• 2 scallions chopped
• 1 egg
• 1 cup milk
• Italian Season Bread Crumbs

 

 

Preheat oven to 375 ...I usually do this about the time the water starts to boil.

Cook Macaroni according to box directions.

While elbows are cooking, in a large bowl, mix together cheese, scallions, and egg.

Add cooked macaroni and mix well.

Add milk and mix well

Pour the Mac and Cheesy mix into a casserole dish...I use glass.

Sprinkle top with bread crumbs.  4-6 servings depending on making it a meal or side.

Bake for 35 - 40 minutes.

 



 

 

 

 

 



 

 

 

Foodie Friday Delaware Chews at Home

Winter time is a good time to have some basic ingredients available for making lasagna.
The sheets of lasagna that you can now bake without cooking shorten the process of preparing this classic meal on the front end -you don't have to boil the noodles- and on the back end, since you have one less pot to clean.  Bagged and shredded mixed Italian cheeses also saves time.
I had almost everything on hand except for Ricotta which I had to run out for.  I actually had some, but opened it to find out, I had it too long and it had already gone bad in the fridge.
I also had on hand 1 quart of Tomato Sauce in the freezer which I set out to defrost a day before preparing this meal.  Barillo pasta has been a staple in my house since seeing it on the restaurant shelves in Italy.  This lasagna will fill a 9x13 pan 4 across with 4 levels of noodles.

LasagNan

1 box no cook lasagna

1 quart tomato sauce

15 oz tub ricotta cheese
1 bag mixed Italian Cheeses mozzarella, provolone, parmesan
2 hand mound of fresh spinach stemmed and roughly chopped
1 roasted pepper (I pull it from a jar)
4-6 sundried tomatoes (also pulled from a jar with oil)
oregano
basil
Cayenne

Simply grab a few handfuls of the shredded cheese and mix it up with the Ricotta in a large bowl.  Add spinach and mix.  Chop the peppers and tomatoes, add to cheese mix finishing with herbs.

Layer 1 cup  sauce, 4 sheets noodle 1/3 cheese 3 times (make sure edges of noodles are moistened with sauce)
On your last layer of noodles spread the remaining sauce and sprinkle with shredded cheese from bag.
Cover and bake 45 minutes, uncover and bake till cheese on top is melted.

Now what makes this a delicious LasagNan is the very fact that I put in vegies I like, in this case the RED ones.  Not only the home made sauce in the freezer, but the selection of peppers sweet and hot, and the sundried tomatoes. Substitute some of your own favorite ingredients and vary the cheeses to individualize the lasagnas you make too....but don't call them LASAGNAN.

Foodie Friday Yummy Treats

Chocolate covered pretzels are just so yummy. 

They are one of those things that I like to treat myself to

on occasion, and would never think of making them at home.  Some things are just like that.

They taste better when they are a gift.

 

 

 

 

London Day 4 Tower of London

Still had some time left on the Hop on Hop Off so after breakfast we took it to the Tower of London.  Spent a rainy day there inside and out.  Just about the time we were ready to leave it stopped which was fine since we were walking.  Over to one of the many Fullers Pie and Ale Houses we have seen.  While there, we got ourselves tickets to Billy Elliot which was one of the better shows I have seen in a while.  And what fun to see it in London...The dancing was AMAZING, the cast and acting just WONDERFUL.

 

Room of Kings with a nice view of the Tower Bridge

 

Lots of spiral staircases and long narrow halls.

 

This giant Castle had an armory and a mint but neither money nor war could stop the rain.

a Full Staff of Beefeaters and their families live in the castle and consider it a village and home.

 

Yummy Meat Pies at Fullers

London Day 3 Hop on Hop Off

Hopped on the The Big Bus like a real tourist and listened to the commentary hoping to orient ourselves beyond Central London.  It is a rather large city and although thoroughly enjoyable it really didn't help as the bus wound round and round and right under the Tower Bridge.  We did get off the bus to enjoy a river cruise and got back off right before the days rain began to fall.

 

 

 

 

 

As often the case when traveling we happened upon a special event and took advantage of it.  Once a year Merchant Marines from all around the world gather in an area surrounded by memorials to those lost at sea to celebrate and remember them.    There were bagpipes playing and men and women dressed in uniforms, and lots of medals on chests. 

 

 

We ended our day with a nice dinner of home made pasta at B&B Pasta Bar.