A friend and I took an impromptu, low-budget road trip to visit friends in our nation’s capital and the city of bromance this past weekend. It was a time. And we had some fantastic eats along the way. I will skip the Wendy’s #6 that I had on the drive up. Thought it was delicious and picture-worthy. Keep reading for a diner breakfast, Chinatown dinner, late night pizza and cheesesteaks.

Saturday morning starts with a trip down the street to the 24-hour diner for breakfast.

bob & edith's

Bob & Edith’s Diner [2310 Columbia Pike, Arlington VA]

This place has been serving up diner food since 1969! And I think they still have some 1969 Dallas Cowboys memorabilia on their walls.

Here’s my #1 diner predicament: to eat breakfast food or not to eat breakfast food? Though I enjoy scrambled eggs, bacon and toast, sometimes I’d just rather skip straight to lunch grub. I ordered the Western Omelette. It’s somewhere in between breakfast and lunch. It acknowledges breakfast with the scrambled eggs. But the cheese, peppers, onions, tomatoes and ham (usually with salsa and sour cream) nod to lunch fare. Toss some Tabasco on there for extra heat! This was a delicious start to the day, and got our crew back in the game and ready for a day of sight-seeing! I only wish I could have stuck it out for a chocolate milkshake.

western omelet with homefries

Later that day for dinner, we headed to Chinatown, literally walked through the gate and parked it at one of the first places we came across. With a $7.99 dinner special. The soup and spring rolls were fantastic. I was starving.

wonton soup

Gah I love wonton soup. I enjoy many of the other common soups, but I always go back to my favorite. I think it’s the warm, simple broth and green onions. No fuss, just comforting. Then I shared some spring rolls. Though I easily could have eaten four. Please check out in the background…the pamphlet: “I Hope God Will Save Me: May 21, 2011!” Whatever. But we had an enjoyable time listening  to some crazy people near the Mall talk about the end of days. And we picked up some of their literature.

springrolls

chicken time!

To be honest, I can’t remember the name of my entree. The waitress suggested it. I don’t know why I branched out from my regular house lo mein or moo goo gai pan type orders. But my dish was pretty standard: chicken, lots of veggies (though few water chestnuts and bamboo shoots, which are my faves apart from the baby corn and pea pods), and a spicy sauce. It was filling, though not the best. It’s hard to top Golden China and Red Dragon, my two favorite places.

Next, we departed for Philadelphia, specifically Manayunk where a friend lives. After a night at Mad River, we stopped in for pizza at a late night pizza place—Caputo’s. This was a mighty fine snack before heading home. And it was nuclear hot, right out of the oven. I topped my slice of cheese with parm, oregano and red pepper flakes. To blend in with locals on the Caputo’s sidewalk while you nomnom a slice, I suggest yelling something like “WOOOO! EAGLES!!!!” every once in a while. Otherwise, the diehards may assume that you are not an Eagles fan…at which point…you will be seriously questioned, if not hurt.

za!

One more night down, and with a long drive ahead, we needed sustenance once again. After we checked out downtown Philly, we located Pat’s (King of Steaks—Never make a mis-steak!) and Geno’s in south Philly to grab a sandwich. The two cheesesteak establishments have been competing for years across the street from one another. Here’s a great video that covers the history and philosophies of the two places. Wait for these great quotes all in this one video: What does FLASH taste like?! Your home is orange? You invented the pressure washer?!

While others may have allegiances, we just had appetites. We walked up to Pat’s first and went there. I didn’t feel so bad when a swarm of motorcycles (The Blue Knights) came in hauling ass, and all chose to go to Geno’s. There could have been a BIKER RUMBLE if Pat’s biker gang were to show up.

Pat’s King of Steaks [1237 E Passyunk Ave Philadelphia PA]

pat's and geno's; note the mural on the right (they like murals in this neighborhood!)

the blue knights arrive and choose geno's

One thing that is still unanswered to me concerns the cheese steak cheese. Is it provolone, American, cheese whiz or other? Wikipedia helped me find an answer. They claim that Geno’s sides with provolone or American cheese, whereas Pat’s first introduced the Cheese Whiz, which then became very popular. Had I known this, I would have ordered differently!

I ordered my cheese steak “wit” (that is, with chopped grilled onions—they don’t do green peppers) and provolone. In the background is the Cheese Whiz version. I tasted both, and found….the Cheese Whiz to be better! Shucks. The provolone just didn’t melt. And it was served up so fast, that it didn’t go under the broiler to get melted and crispy on top. Still I was a happy girl. Steak sandwich! Boom!

pat's cheesesteaks

This is going to be one of those all-over-the-place updates where I’ll touch on many things. My stomach has been filled with food. My camera is nearly full of photos. And my brain can no longer retain all of my thoughts. It’s time to unload. Walk with me…let’s do brunch.

Poole’s Diner [426 S McDowell St, Raleigh]—Well I fell in love. Poole’s Diner’s philosophy centers on “creative, simple offerings carefully executed.” And that sums it up. I want your job and restaurant, Ashley Christensen. I want it now.

welcome to poole's | © poole's diner

I went to Poole’s for brunch this past Saturday. Following a birthday party the night before, a solid brunch and debriefing were in order with a friend. We went around 1230 and found it easy to get a spot at the double horseshoe bar. She ordered the Huevos Rancheros and a Bloody Mary, and I “The Hangover” and a DC. That’s Diet Coke, people.

huevos rancheros and a bloody mary

the hangover: grits with mushrooms, bacon, scallions, roasted tomatoes and cheddar cheese

OH my freakin’ goodness. The huevos were tasty from the bite that I nabbed. And the grits were nuclear hot and loaded with cream and butter. Add on some bacon, cheese, zesty tomatoes and green onion and instant nirvana. You see, grits are a beautiful thing because like the potato or risotto or pasta…it’s about how you flavor the item. It’s a blank canvas. Nomnomnom, I can’t wait to go back. I plan to take my mom when she visits. The tough decision: for dinner or a return brunch?!

Poole’s does not post their menu online. Sad. Rather, the restaurant is lined with chalkboards updated daily or weekly with the current in-season offerings. Cute.

brunch menu. want. now.

Also, I recommend visiting the restroom while you’re there. While I can only speak for the ladies, I will say that there was some thought put into the decor, the vanity, lamp, container of bobby pins and items for a quick touch-up in the mirror.

Poole’s and owner Chef Ashley Christensen have gotten some love in Bon Appétit and some other periodicals. Read here.

Next up…andiamo all’Italia!

Gravy [135 S Wilmington St, Raleigh]— I went here for lunch a while back with some downtown working friends. Gravy is a partnership of the Italian restaurant Bella Monica (still have yet to go there; ashamed) and the downtown Raleigh restaurant group Empire Eats. I expected a high marks for atmosphere, food and service. And I was quite pleased with each. Plus the portions, brightness of the space and quick turn of tables was ideal for the lunch hour. I selected the small arugula salad and the puttanesca.

rocket

The simple arugula salad was perfect—peppery greens, very lightly tossed in a mild vinaigrette and topped with tangy, salty Parmesan. As for the puttanesca, the rigatoni was coated in tomato-based  sauce with plenty of garlic, kalamata olives, capers and a few anchovies. These ingredients combine in a very salty, harmonious way. This is not a mild dish, but it’s delicious if it’s your taste. I still have food dreams about a dish at Pulcinella’s in Durham—Spaghetti alla Bella Donna (spaghetti, kalamata olives, sautéed garlic, pine nuts, raisins and parmesan cheese with olive oil and anchovies). Deep down I was hoping Gravy could match that quality, but in the end puttanesca is just a different dish with a tomato sauce.

Gravy is not the only Italian restaurant downtown. It will compete with 518 West, Caffe Luna, Vic’s and Posta (also haven’t been there). So it will be interesting to see how diners show allegiance to Italian downtown eateries. I plan to continue to make the rounds and visit them all.

puttanesca

Bocci [5850 Fayetteville Rd, Durham]—Went here for a friend’s birthday and was happy with what I discovered. Bocci is located near Southpoint, so while I probably won’t drive to Durham to eat here, it offers a great locally operated alternative to the overpriced and over-the-top California Pizza Kitchen that’s down the street. And if I find myself in the neighborhood I will most definitely return.

I started with a very generous Caprese salad. Pretty typical tomatoes, mozzarella, basil, olive oil, but also some roasted red peppers. While it was good, I would have preferred better tomatoes and no red peppers. And then it would have been off the scale. Still, it fulfilled my need for a caprese salad.

caprese

Next up, Linguine con Vongole—with sea clams—one of my favorite pasta dishes. And this was a great rendition! I gravitate toward pasta dishes with lighter sauces—oil, broth, wine—and less hearty sauces. That’s why I love shrimp scampi and this—linguine with sea clams. There is a sea-ness to the broth from clam juice and the clams, but also a sweetness from the olive oil, and acid from the tomatoes. With some hot pepper flakes, it hits on all points of the palate.

linguine con vongole

The pizza is supposed to be incredible. Looks it.

bubbly pizza

Now let’s head to Germany and Poland.

J. Betski’s [10 W Franklin St, Raleigh]—I’ve long been intrigued by JBet’s modern twist on old school dishes and authentic flavors from Central and Eastern Europe. Just reading the menu is an adventure into a food territory I rarely visit: kielbasa, pierogies, brats & kraut, horseradish, beets, spaetzle, strudel, stews. These are the dishes of my ancestry in Eastern Europe. I should be more at home with them.

The diversity of the menu selection made clear that J. Betski’s is not a beerhall. You will not find beer maidens wandering around with giant pretzels and 4 liters of beer in hand. J. Betski’s chose to be experts in a refined regional cuisine, rather than simplifying to a beer and brats bar. I applaud this.

First, the restaurant is small, so it’s best to make reservations. Secondly, the service was impeccable. Our waitress offered beer and wine recommendations, was friendly and attentive, and loved to talk about the food. And finally, I recommend the 1 Appetizer + 2 Pub Plates special for $20. It’s a deal, and allows you to sample a number of different items.

Forgive the picture quality…bad lighting.

To start: a beer. I went with a pilsner. I don’t pretend to be beerstalkers, so my review ends at…it was mild, bubbly and somewhat lemony. Not overpowering.

Würzburger Hofbräu Pilsner

I started with the Roasted Beet Salad, Horseradish Quark and Toasted Pumpkinseed Oil. I had foodstalked the menu beforehand, looked up quark and learned that it’s a soft cheese. Not just software for desktop publishing.

gorgeous

You can see all of the elements that make up this salad. The steak-like stack of beets and cheese felt hearty and substantial to slice into. The quark had a tangy flavor, and with the addition of the horseradish kick, it blended well with the sweet greens and beets. This inspired me to incorporate beets into my cooking routine. As for the horseradish, my grandfather used to say it would make hair grow on your tongue. I believed him for a little while.

The pierogies were the winning dish of the night. There is nothing wrong about dumplings. Whatever culture you’re talking about. Pierogi, ravioli, potsticker, etc.—all good and variations on one simple thing. Roll out some dough, stuff it with goodness, boil it or fry it and serve it with a sauce. Tadah! J.Betski pierogies are stuffed with smoked pork and cambozola (also a cheese) and topped with an apple-curry sauce and fresh thyme. This dish made me think—my dad loves pierogies. I have to bring him here.

pierogies

Here’s a listing of the other dishes.

arugula salad with pumpkinseed dressing, riesling soaked raisins, and black forest ham

scallops with gruner veltliner braised rennel, mashed potatoes, and mustard oil

crispy pork and oven roasted tomato salad with herb dressing

smoked salmon, potato pancakes, spiced apple sauce, walnut and frisee salad

marinated spanish mackerel with apples, roasted beets and horseradish sauce

J. Betski summary: beautiful plating and flavors, and an exceptional option for mixing up your dining routine.

Zoës [1028 Oberlin Rd, Raleigh]—I’m excited about this one. When I lived in Birmingham, where Zoës originated, it was a personal favorite. It’s a healthy, quick option, with plenty of variety and items that I love. My favorites are the Greek salad and marinated slaw. Sidenote: as the Zoës opening approached, I began to take Oberlin Road on my way home so that I could literally stalk this place when it appeared open to the public. I went there twice and they were having private openings. For shame. On my third attempt, they were open and I got takeout. And proceeded to rattle off at the mouth to the manager concerning my love for Zoës when I lived in Birmingham blahblahblah.

the dining room

zoës' classic greek salad w/ grilled chicken

Yum! Mixed greens with cukes, green peppers, red onion, olives, feta, cherry tomatoes, grilled chicken and onions and a small scoop of potatoe salad. The dressing is a simple vinaigrette. Side of pita. Score! This is a filling meal, while also healthy and delicious. While I was there, I also got a small tub of the marinated slaw to take home and pack for lunches. The marinated slaw’s basic recipe: shredded cabbage, green onions, feta, vinegar, seasoning. I can’t express how much I love this slaw. Just know that I do. Immensely.

marinated slaw

Zoës is kid-frienly and family- and community-oriented. They also offer catering.

super gooey chocolate drops

LG—I had an attack of the sweet tooth. This doesn’t happen too often. Enjoy!

This is one of the tastiest sweets recipes I have ever come across. Reading the recipe alone, I suspected it was a stand-out. Eating a just-out-of-the-oven cookie, and I knew. These extra rich and chocolatey cookies straddle the line between cookie and brownie. And that’s a fine place to be.

the ingredients

Ingredients—recipe from FoodNetwork Kitchens

1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey’s or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries. optional (I omitted the $10/bag dried cherries I’m sad to say)

First things first: preheat the oven to 325° and position the oven rack in the middle. I was working with just one cookie sheet. If you’re using two or three, you can position the oven racks in the top third and bottom third.

A quick tip I’ve learned for cooling a baking sheet: just run it under cool water for about…eh…10 seconds. That takes most of the heat away so that when you reload the baking sheet with a new batch of cookie dough, they don’t start cooking immediately.

Break up the chocolate bars and place them along with the stick of butter into a microwave safe bowl. I use a Pyrex pitcher. Zap until melted. I usually start with about a minute, and then do 30 seconds more and stir, 30 seconds more and stir, etc. until smooth.

batter is lookin good

Add the brown sugar, granulated sugar and vanilla to the melted chocolate and butter. Then add the eggs and buttermilk.

wowsah

For the dry ingredients, just combine—flour, cocoa, cinnamon, salt. Add the dry ingredients gradually to the wet. Once combined, throw in the chocolate chips (and though I omitted the cherries, this is when you add them, too. You could also add walnuts, or a number of other things).

Then, on a parchment-lined baking sheet, scoop tablespoon-sized heaps of batter. Allow a couple of inches between. Then bake 12-15 minutes. I try to take the cookies out on the earlier side so they remained like a fudge brownie. Allow the cookies to cool for about 5 minutes on a rack. You may need to allow them to set on the baking sheet before you attempt to move them. They may fall apart.

you better have milk in the fridge

I would have liked to splurge on the dried cherries for this recipe, but I simply couldn’t justify the cost. Nevertheless, these cookies are incredible. The cinnamon is an ingenious addition. It provides a surprising accent to the chocolate, much the same way that coffee flavor enhances chocolate.

It’s worth it to make these cookies from scratch—especially since they’re drop cookies that don’t have to be rolled out and sliced perfectly. And if you dare and can stand to wait the extra 15 seconds, zap a couple of cookies in the microwave before devouring.

Reporting on two more local places I visited recently: in Durham—The Federal, and in Raleigh—The Square Rabbit.

Just a brief run-down here. The Federal [914 West Main Street, Durham] is a bar that serves way better food that you would expect from a bar of this type. The place is dark, kinda unorganized and service is a little off. But they have some good things going for it in addition to the the food: a large back room for groups, a patio out front, great location in the Brightleaf Square area, and a good looking beer menu that includes 32-oz Red Stripe bottles. I’ve been a couple of times now and was impressed on both occasions by the grub. The first time I got a football-sized pesto chicken sandwich served on focaccia. I remember taking half home. And I never do that. I usually eat everything on my plate!

On my most recent visit I got the daily sandwich special: Bacon and Brie on a pretzel roll with mustard, kosher pickles and red onions. A bit like a Chicago dog. This sandwich was incredible, and all about the bread—crunchy on the outside, soft on the inside. And while the medley of toppings may seem odd, I was pleased to see how everything worked together. The salad was lightly dressed in a vinaigrette—a great side. Fries are good, too.

bacon and brie sandwich

I also visited The Square Rabbit [19 E Main Street] in downtown Raleigh recently. This place is next door to Mecca, and just around the corner from Busy Bee and Slim’s.

the square rabbit ©Dave Horne, flickr

sweets to-go counter

The Square Rabbit, when I dropped in after lunch time, was still bustling with people picking up a bite for lunch. They have a number of prepackaged items ready for take-out in their deli counter—things like pasta salad, quiche, salads, sandwiches and soups. But they also have a sweets counter—with cookies, cupcakes, brownies and little cakes. I ordered a lemon bar (one of my favorite dainty desserts).

pretty lemon bar

The Square Rabbit also has a healthy catering business for luncheons, parties and desserts. Extensive menus are online.

So that’s what that little shop is. And if you’re in the neighborhood and have an appetite, drop in. I would expect their food, if anything like the yummy lemon bar, will be delicious, too.

411 west, chapel hill ©411

Our family met in Chapel Hill over the weekend to celebrate Mom’s birthday. The location—411 West (located at 411 West Franklin Street) was her choice, and it happens to be one of my absolute favorites. People more familiar with Raleigh know 518, located in Glenwood South. That’s 411’s sister restaurant. They have nearly identical menus, with one very important exception. And it’s one that I’ll drive to Chapel Hill for. Beef Carpaccio. More on this later…

Have you ever considered what you would eat if you knew when your last meal would be? I’m a food-centric person. So I ask this not to be morbid, but to be idealistic. My meal the other night at 411, and what I get there every time, would qualify as an ideal last supper. First, it’s in one of the most beautiful towns in the country. The atmosphere and company is lively and bright. And the food is filling and delicious. And they serve three of my very very favorite dishes.

In addition, 411 has a little place in my heart. Throughout my years at Carolina, when Mom and Dad came to town to visit, it was a popular place for them to take me and my brother. Or Mom and I would share girly dinners there, splitting a little bit of everything. We could enjoy good conversation over good food. Or on special occasions or 1/2-price wine night, it was a nice place to go with friends or dates. There are plenty of great memories and meals shared at 411.

My traditional order begins with the beef carpaccio. Beef carpaccio comes from the tenderloin and is prepared either completely raw or seared rare. It is chilled, usually in the freezer for a couple of hours before serving. Then it is sliced thinly, and thinned out more with a meat mallet. At 411 the carpaccio is topped with an arugula and field greens salad, capers, scallions and grano padona cheese. Crostini and a horseradish creme sauce come on the side. I recommend dressing the salad with just olive oil, salt and pepper. Then, in each bite you try to get a little of everything—it’s truly perfectly balanced. Sweet olive oil, slivers of tender meat and aged cheese, salty capers, peppery greens and crisp and tangy onion. A little bite of crostini with horseradish sauce adds a nice zing! But I prefer to simpler flavor of olive oil on the beef.

carpaccio

The first time I ordered beef carpaccio was at a roommate’s bidding in Florence. It’s not something I would normally select for myself. But I fell in love with this dish. There was a small cafe close to our school, located at the intersection of Via Giglio and Via Melarancio.

View Larger Map

We called it News Cafe, though I’m not sure it has a name. It does have a prime location. The sign just says “News Cafe Bar Tabacchi.” Bars in Italy are more like coffee counters, and a tabacchi is a place that sells tobacco products, stamps, etc. We walked past it everyday, so it became a popular spot to grab an espresso or a quick bite for lunch. There lunch counter included panini, salads, baked pasta dishes, fresh bread. And their carpaccio, served with just arugula and olive oil was heaven. Eat outside on the little sidewalk and…tear…I can’t continue.

Next up at 411, Lemon Linguine—that’s shrimp, scallops, roasted tomatoes, garlic and scallions sauteed in white wine, lobster butter and clam broth.

the lemon linguine

Look at those beautiful scallops. While that is a perk of the dish, the real highlight is the broth. It’s light on filling, but sweet and tangy and full of flavor. The pasta is homemade—substantial, not flimsy. And then…the roasted tomatoes (which I once asked about…something like they’re marinated in orange juice and zest before roasting) taste like candy. They’re sweet and acidic and a perfect in every bite. Seconds please!

chocolate espresso pots de creme

And to finish the meal: Chocolate Espresso Pots de Crème. This is like a creme brulee, but without a crispy, torched top. Instead, the chocolate cream is topped with whipped cream and espresso bean wafers. Holy freakin cow—this dessert is fabulous. It is rich and smooth, and has the perfect hint of espresso to accentuate the chocolate flavor. And it wouldn’t be right to skip on a cappuccino.

cappuccino w/ semi-sweet chocolates

Everyone has a favorite dish at 411. My brother always gets The Crab (Red pepper papardelle pasta in a dill cream sauce with crab meat and a saute of mushrooms, scallions and bacon); Dad likes the Shrimp Carbonara (Shrimp tossed with penne rigate, shallots, bacon and garden peas in a traditional carbonara sauce); Mom’s with me on the Lemon Linguine, and the Whole Wheat Fettuccine is a favorite for many. There’s really something for everyone.

This post on favorite Italian food has inspired me to revisit my journal from Florence and write up some of my favorite places to eat in the city. It will be a fun trip down memory lane. Coming soon…

Anyone have an idea about what you’d choose for a last supper?

Summer is beginning to come to an end. Actually, let’s be honest- summer doesn’t end in Texas until October… if you are really lucky. Some of my favorite foods hit their peak during summertime: peaches, tomatoes, chicken salad, Doodles (I…miss… you!), BBQ, and many more. I’m going to share some of my favorite uses/versions of the items listed.

Garlicky Spaghetti with Beans and Greens from Cooking Light

I saw this recipe in the August issue of Cooking Light, and immediately started making a list of ingredients I’d need to make it. I love pasta dishes, and especially those that include arugula and tomatoes (shout out to Allred, arugula lover #1). This was super fast and easy to put together and the end result was just fantastic. I love when grape tomatoes get to that burst-y stage (I’m not sure what kind of freak superhero tomatoes the test kitchen was using for their picture- mine definitely looked messier than that). The addition of lemon juice just served to brighten all the flavors and bring everything together- acid-y tomatoes, peppery arugula- and the cannellini beans meant that it is a perfectly adequate and filling main dish meal. I think I will be making many more batches of this recipe in the future. I actually made the entire amount the recipe called for (I rarely do that since it’s just me), and ate every last bit of it for leftovers for the rest of the week.

If the adage “you are what you eat” is true, then by now I would be a Caprese salad. Central Market was having a sale on their house-made mozzarella, so I bought a ball, some tomatoes (your garden variety reds and then some pretty heirlooms), and a bunch of fresh basil and then proceeded to eat the entire ball in 2 days. This is the ultimate summer dish in my opinion. Sprinkle with plenty of salt, fresh ground pepper, drizzle with olive oil, and I add a generous amount of Zingerman’s balsamic vinegar. I ended up going back for another ball of mozzarella before the sale ended (and left with the mozzarella, a peach cobbler, and Haagen Daas brown sugar ice cream… but that’s another story).

Ah-mazing

Chicken salad is one of things that I didn’t start eating until fairly recently. It’s no secret that I strongly dislike mayo, so this was a pretty big hump to get over for me to enjoy chicken salad. I still frequently find those that are wayyyyyy too mayonnaise-y. The mayo is just supposed to serve as a medium to bind the rest of the ingredients together! Not a function as a main ingredient- gah! I find that the best chicken salads are those that I make myself, that way I can control the level of mayo. For this particular version, I wanted to make something similar to Central Market’s tarragon chicken salad. I love the flavors, but in one of their only failures (in my eyes), it has way too much of the bad stuff in it.

For mine, I shredded the breast meat of a rotisserie chicken.

Cut red grapes in half

Chopped celery

Added pecan pieces

Chopped fresh tarragon leaves

Salt & pepper

Added mayo little by little, until the mixture was combined

Sprinkled paprika over the top, and tucked it away for multiple workday lunches.

Voila

Another post coming very soon, in which LG visits a convenience store in search of a gyro! Oh, and a very special event is coming up next weekend: LG’s Pere, who happens to be LG’s most favorite foodstalking partner (no offense to others… it’s in our blood), is coming to Houston! Many MANY meals to come…

Don’t be confused—I didn’t travel to Saudi Arabia. Mecca is a small down-home lunch counter and restaurant in downtown Raleigh. I went there for lunch yesterday and was thrilled by what I found. It’s a gem.

mecca

My dad recommended this place when I first moved to Raleigh. He would frequently join the courthouse bailiffs for lunch in the county seats across N.C.. I suspect that’s how he got the inside scoop on Mecca and the privileged information of a great number of other local joints between Manteo and Murphy. Location makes this place a prime lunch spot for the downtown crowd. I noticed several people picking up lunch to-go and take back to the office. Suits strolled in for a casual business lunch. Others parked it at the counter. It’s accommodating and relaxed for all walks of life.

So what’s on the menu? Something for everyone, made the down-home Southern way. I didn’t read much further than “Pan-fried, ocean fresh filet of trout w/ coleslaw.” But they have a two-page menu of favorite comfort foods.

mecca's specials

Entrées come with a choice of two vegetables (also listed above), yeast rolls and hush puppies and coffee or iced tea. I selected cheddar cheese mashed potatoes and buttered June peas. The food was delicious and simple, portioned perfectly to fit snugly in the little plate compartments. The coleslaw was the sweet variety. Mashed potatoes were smooth and cheesy. Peas cooked to mushy. The frying batter was nice and not too heavy on the trout. The sweet tea is remarkable.

pan-fried trout + mashed potatoes + peas

Here are some of the other lunch entrées ordered at my table.

iiikirbyiii took a break from trolling the mlg forums to enjoy this broiled chopped sirloin steak with onion gravy, macaroni salad and pickled cucumbers

dward struggled with the the southern style fried chicken with rice and gravy

coco ordered the famous bbq—that's right...pork at a place called mecca

As you can see, these are portions for grown-ups. Hungry grown-ups.

The Mecca is clearly one of Raleigh’s great institutions. It’s been around for nearly 80 years! And I imagine much of their winning formula has remained unchanged over the years, despite the many changes around it. The Progress Energy building now looms overhead, Busy Bee and Slim’s are located around the corner, Bail Bonds and parking garages moved in down the street, and Fayetteville street activity is just a block away. But inside Mecca you’ll still get simple Southern food, mindful service and a friendly crowd.

mecca then © 2008 raleigh city museum

mecca now

mecca now

I love the decor at Mecca: the tile floor, a wall of wooden booths, an old cash register and a bright red counter with matching chairs. Photographs behind the counter tout the patronage of Mayor Meeker and former governors Martin and Hunt, as well as other local celebrities. And behind the counter, next to the range hood hangs a framed portrait of FDR. While I was paying my bill (cash only!) I overheard someone say that the N.C. Supreme Court Justices were supposed to be coming to Mecca soon to eat and have a portrait taken. And that’s just neat!

I’m looking forward to adding Mecca to the rotation. And I hear the spaghetti’s good. Next time…

sweet william's homegrown cherry tomatoes

To my delight and surprise the other week, I noticed some green and orange-ish tomatoes emerging on a plant that grows on the fence between my and my neighbor’s yard. To be honest, I didn’t even know there was a tomato plant there. My neighbor is a sweet lady in her 80s. She likes to yell at me when I’m mowing the yard, which makes for interesting conversation because I can’t hear her and she definitely can’t hear me. I usually pause to chat. She talks to me about her husband who passed away a couple of years ago, the yard and garden (called Sweet William’s Garden) he used to maintain, and the road trips she has taken with her friends. Oh and she drives a red Mustang. Convertible.

I gave Sweet William’s cherry tomatoes another week or so to ripen, and went out to pick a bowl-full when the vine was abundant and the tomatoes were looking handsome and red.

Peak tomato season is upon us.

Tomatoes are my most anticipated harvest of the year. This dates back to my younger years when my grandfather Pops used to maintain a healthy vegetable garden of mostly peppers and tomatoes. These tomatoes were legendary: brought to the house on each visit, peddled among the neighbors. Mostly we ate them in plain, thick, juicy slices with salt and pepper. And while most gardeners would argue that hot nights and lots of water produce your best tomatoes, Pops relied on singing to his vines and some tender care.

To my palate, there’s nothing more succulent, brightly acidic and sweet, so pleasurable to taste, than a hot summer’s still-warm-off-the vine tomato. And we wait all year for it! How sad to eat the pale, flavorless mush of a forced out-of-season tomato. But sprinkle your ripest with a touch of salt (the big flakes, like David’s Kosher Salt—available at any grocery store) and the plump, red morsel is like manna. The tomato is the hero of a bacon-lettuce sandwich on toasted bread with a spread of mayo. The tomato sings when accompanied by olive oil, salt, pepper and basil! Add fresh mozzarella and balsamic vinegar and you have created the most simple and elegant plate of food and goodness.

For my birthday my family went to 18 Seaboard for dinner. (Side note: I got the marinated Flat Iron steak with the Worcestershire sauce, sweet corn mashed Yukon Gold potatoes and sautéed spinach. It was a fantastic conclusion to my brief dive into veganism.) I was enjoying my meal too much to pause for photographs, though I did manage to snap a picture of the heirloom tomato sampler…halfway through devouring it.

I wish I could remember all of the clever names of the heirlooms—things like Mortgage Lifter, Brandywine and Banana Legs. They came in all colors and patterns —purple and green marble, red-orange and yellow—and sizes and shapes—bite sized and round, pear-shaped, and giant, bumpy, amorphous shapes. The plate was topped with basil chiffonade, olive oil, a very sweet balsamic vinegar and goat cheese.

heirloom tomato sampler at 18 seaboard

That brings me to great heirloom debate. Something so lovely couldn’t possibly skirt by without controversy. First, a few traits of heirloom variety tomatoes:
•  seeds are passed down for generations, ergo “heirloom”
•  smaller scale production
•  open-pollinated (meaning non-hybrids, and pollination takes place as a natural mechanism by bird, insect or wind)
•  genetically diverse for desirable qualities; preserves biodiversity
• most varieties have histories preceding industrialized farming (much of which now concentrates on the sturdiness of the tomato for shipping, and a higher yield for mass production)

beautiful heirlooms / photo by flickr (cc) user clayirving

Heirloom tomatoes have become a touch trendy in the food world, a kind of commodity de cuisine. And with that high demand, prices have gone up, and in some cases quality has gone down while production was amped up. Jane Black of the Washington Post wrote in her article Snob Appeal: Won’t Someone Knock Heirloom Tomatoes Off Their Pedestal, “The best tomato I ate last summer was not an heirloom tomato. If those don’t seem like fighting words, then clearly you do not take tomatoes seriously.” And furthermore she said, “‘Heirloom’ is not synonymous with ‘good.’”

(Illustration by Serge Bloch For The Washington Post; Photos by Julia Ewan/The Washington Post)

I will agree with Black, mostly because a tomato—heirloom or commercial hybrid—can be judged on a bite-by-bite basis. Many commercial hybrid tomatoes, if thrown at a stage of horrible comedians, wouldn’t even burst. They’ve been genetically engineered indestructible so that during shipments, crates of product aren’t worthless upon arrival at their destination. That can’t be tastey. But some engineering in hybrid creation has proved beneficial, creating great taste, a resistance to rot and high-yield vines of great taste.

But since we’re in tomato season, I say eat the tomato as straight-off-the-vine as possible. Either from your own backyard or a farmer’s market. Enjoy the season and take advantage of what’s fresh. Heirloom or not, just do what tastes right.

tofu?

In her most recent post, LG alluded to something I’ve been ruminating about for a while. And that is veganism.

“Hold the phone, Miss Em!,” you say.

Don’t get overworked. I love meat, dairy and eggs way to much to give them up. Life is about living and enjoying, so I don’t plan on depriving myself of the food that makes me happy. But I did want to give myself a cooking and dietary challenge for a limited time. My goals: try new cooking techniques and ingredients, challenge myself when dining out to choose the healthier option, improve meal planning and lessen food that goes to waste. As for some potential benefits: a taste for a variety of new recipes, restored energy (maybe?) and a lasting consciousness about eating choices.

My first observation: this kind of dietary restriction requires a lot of planning. I spend more time in the evenings packing my lunch. And breakfast. And snack. While I usually do these things, I often grab what’s convenient or what’s fastest. Or I’ll plan on eating out since that’s even easier. Consciously planning ahead for the next 10 days will be the only way I reach my goal. I’m 4 days in.

So at the end of this 14-day experiment, yeah, I’m gonna have a steak. On my birthday. How’s that for meal planning?

My first four days have been successful in following vegan guidelines. So far I’ve cooked a couple of vegetable soups, grilled tofu. And I made a salad with an Asian twist.

Here’s the Asian (Minus Chicken) Salad from Ellie Krieger. I adapted it.

crunchy!

I love this salad—reminds me of a salad at Harper’s that comes with Ahi Tuna. The combination of vegetables creates lots of interesting texture and crunch, and then the dressing adds tinges of sweet, salty and sour. I had picked out the Napa cabbage, having seen someone cook with it on PBS’s EveryDay Food. I thought I’d make a slaw or add it to soup, but instead I found this super salad recipe.

1/2 head Napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)—omitted
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts—omitted
1 (11-ounce) can Mandarin oranges in water, drained—just used navel oranges, peeled and sectioned
1/4 cup sliced almonds, toasted—I chopped up some dry-roasted almonds

This makes about 4 servings. Rather than eat an only-cabbage salad, I topped a bed of romaine with this salad, just to add a different texture. Then I dressed my portion with Soy Vay Toasted Sesame Dressing, my new favorite bottled salad dressing. Soy Vay was earth-shatteringly good the first time I tasted it. There’s a mega sesame flavor going on, like toasted sesame oil, plus the dressing is pleasantly laden with toasted sesame seeds. A note on the name: the Soy Vay line was born from a business partnership of a Chinese gal (native of Hong Kong) and a Jewish guy. Voilà—Soy Vay.

soy vay!

Next up: I grilled some marinated tofu, inspired by this Grilled Veggie and Tofu Stack recipe from epicurious.

Here’s what you need for my version:

12-oz. container of extra-firm tofu, cut into 8 cubes, drained
1/2 c. Piquillo Pepper Bruschetta sauce (Here’s where you may have to substitute. You could go straight for a jarred pasta sauce, pesto or salsa. But I like this bruschetta sauce because it’s spicy and has a concentrated flavor, which makes a nice marinade base. This saved me some time in the kitchen, too.)
a few glugs of balsamic vinegar
optional, but awesome: roasted peppers jarred in balsamic vinegar (I think you could possibly find this among the olives/capers and other jarred antipasto kinds of non-perishables at a grocery store.)
2 cloves garlic, minced
salt and pepper to taste

1 zucchini, sliced
olive oil

Start by mixing up the marinade—bruschetta sauce through salt and pepper. Once the tofu has drained, place them in the marinade dish, and spoon the marinade all over the tofu cubes. Then work on grilling up the zucchini. Just give the slices a quick toss in olive oil, salt and pepper, and put it on the grill. I used an indoor grill pan.

pre-grilling

Once the zucchini is done, put it aside and replace it with the tofu on the grill. Turn the tofu once you start to see nice grill marks—probably every couple of minutes. This adds nice texture and flavor. I love the idea of treating tofu like meat. Obviously it’s a kind of meat substitute, but by actually marinating and grilling the tofu, the plain spongy base takes on much more flavor.

Serve it up with some of the marinade that was left in the dish as a sauce. Top with slices of roasted red peppers marinate marinated in balsamic vinegar.

The results? I flat out loved the zucchini. A little bit of char on there made it extra tasty. And for the tofu—texture is still an issue for me here. It’s scrambled-eggish. Which is fine, but it reminds me of how hard it is to turn my back on my meat-eating ways! The marinade/relish/sauce is what makes this dish. Because the flavors—garlic, spicy pepper, balsamic are intense, you don’t need a lot. The sweetness of the balsamic-marinated pepper really knocks this dish out of the park. The tofu also made for a great lunch leftover or a quick snack.

oooh aahhh

I’ve also made a couple of veggie soups. Soup is a great option because it’s filling and easy adapt to any sort of dietary need, like or dislike. The first was a basic navy bean and veggie soup. I checked out Ina Garten’s Italian Wedding Soup to get an general understanding of ratios in a vegetable stock soup. But I kind of went off on my own: sweat some onions, carrots and celery in olive oil in the bottom of a stock pot. Season with salt and pepper. Add about 2 boxes of vegetable stock and a can of navy beans. Season again. Add some fresh thyme sprigs. You can retrieve these from the broth at the end. Let it come to a boil, then redue to a simmer for a bit. Done. Sorry no pic.

The other soup I made was Martha Stewart’s Hearty Spinach and Chickpea Soup with a few of my own tweaks. Here’s what you’ll need for my version.

1 cups uncooked white rice

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 green onions, sliced
8 oz. baby bella mushrooms, sliced
4 oz. can of water chestnuts, drained
4 cups vegetable broth, I used a carton
1/2 teaspoon red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
10 oz baby spinach leaves (these are those family-sized bags)
Coarse salt and freshly ground pepper
optional: juice of a lemon or lime

Get started on the rice first, preparing it as directed. Meanwhile in a stock pot, over medium heat cook the onion in the olive oil for about 5 minutes. Then add the mushrooms and garlic for another 5 minutes.

shroomin'

Add the vegetable broth, water chestnuts, chickpeas and red pepper flakes. Let that come to a boil, then reduce to simmer. Once the rice is done, add that in and bring to a boil again.

some add-ins

Allow to simmer for a few minutes, then add the spinch for the last minute of cooking. Serve with sliced green onions on top for an added crunch, and a squeeze of lemon or lime if handy.

hearty spinach and chickpea soup

What a delicious soup. And hearty is the appropriate word. The flavors are there, plus these are filling ingredients: spinach, chickpeas, rice. I would gladly eat both of these soups on a non-vegan day.

So to reflect on the vegan experiment so far, I’d say it’s been challenging but not impossible. I’m a big veggie eater as it is, though I’ve found myself eating a lot more fruit, oatmeal, Italian ice, veggies and hummus, plain almonds. All of the meals have been filling and satisfying without that feeling of over-fullness. And I’ve definitely planned my meals to a T. I’m not exhausted by it just yet.

Momma G recently visited me in Houston, and of course the agenda was packed with foodstalking opportunities. I had heard a lot about Reef ever since I moved here, but never had the chance to check it out. It just so happened that the week before Momma G came to visit, Executive Chef Bryan Caswell was named one of Food & Wine’s Top 10 Rising Chefs. This honor comes on the heels of another heady compliment: #1 Seafood Restaurant in the U.S. according to Bon Appetit. So, reservations were made, four days prior to “Bryan Caswell Day” in Houston.

The dining room of Reef is super chic. Funky, spindly light fixtures, huge wine room with floor to ceiling glass walls, and tables bunched close together for a warehouse-type feel. We were seated at a table right by the front window and got a big kick out of the valet strategically parking the red Ferrari right in front of the restaurant. Jokes were made about my car being parked in Galveston…

On to the food: everything we had was fabulous. Really, really unique flavors that I would have never thought of as going together… went together. Portions I thought were a good size: not too big, not too small. Overall a really great meal!

Biscuits with pepper jelly.

For some reason I expected the pepper jelly to literally be jellied peppers. It actually was sweet but had that nice kick of heat to it. Not something I would usually be a fan of, but I loved this.

Ceviche to start. I can't remember for the life of me what was in it. All I know is, it was tasty and pretty to boot.

Momma G forgot that her foodstalking daughter needed to take a picture before devouring these crab cakes.

However, it shows the inside- which to me is the most important part of a crab cake. Plenty of crab, not too much breading. The “taqueria style” salad underneath was fabulous too.My entree. Crispy Skin Snapper, Sweet and Sour Chard, Tomato Brown Butter. Y’all. That skin was the best thing I’ve ever tasted. Crispy, buttery, delicious. I’m not usually a fish skin fan, but this preparation won me over.

Mom's tripletail (never heard of it before this night- mild white fish) served over corn pudding and a grilled peach. Delicious- love the southern spin with the peach and corn.

We shared dessert: Vietnamese coffee tart with condensed milk ice cream and lime syrup. Like eating coffee with a spoon (if only it were that easy...)

And so ends our meal at Reef. I really loved it from start to finish. Pricey? Yes. Worth it? Absolutely.
We ate a lot of meals (maybe too many for Momma G), including recent favorite Tiny Boxwoods and long-time favorite, El Rey. One place we visited is one that hasn’t gotten its due on foodstalkers, but is one of my favorite restaurants in Houston. Dolce Vita is the Bettola of Houston- but better. I have professed my love of pizza here before- I love it for its versatility. Beer, wine, milk (Home Alone, anyone?), it goes with everything and can be adapted for any occasion. Dolce Vita is one of those chameleons. It’s the kind of pizza place where you drink wine, but it still manages to be casual. The setting is a rickety old house and a great, vine wrapped porch right in the heart of Montrose, the artsy area of Houston.

Dolce Vita's most famous dish: Truffled Egg Toast.

Thick slab of toast with an egg cracked in the middle, shaved black truffles over the top, drizzled with truffle oil and topped with a little parm. My first experience with truffles, and a good one at that.

Pasta special: ravioli with chicken and ricotta, peas, and truffle oil. Not as good as the infamous veal gnocchi special, but still very good.

Siciliana Pizza. Tomato, mozzarella, olives, and capers. Olives and capers on a pizza to me, are bliss. The way to do Dolce Vita is to plan to order enough so that everyone is able to eat pizza and everyone is able to eat pasta.

There you have it for the noteworthy LG + Momma G meals. There’s definitely no better group to foodstalk with than family.

Stay tuned for adventures from LG’s new kitchen AND a headfirst dive into vegan territory by Miss Em!