Archive for September 2nd, 2007

Downtown Richmond has a new Asian-fusion cuisine restaurant, located in the former home of 1421, a very good Italian restaurant. 1421 on Cary Street did not last, and I wonder if the Buddha, too, will.

Among our favorite things were the $3/piece steamed buns; we sampled the vegetarian and the AsianBBQ Pork versions, which both came covered in a sweet and spicy sauce.

The fried spring roll with pork was less successful, it coming with a cilantro-vinegar sauce and the same red, sweet sauce.

For entrées we ordered the seafood stirfry with rice, and the sesame/beef noodle bowl. Both had merits, but were not overwhelmingly spectacular. The seafood dish was too plentiful (enough rice for 2 diners), and the beef dish, while good (I loved the mushroomy broth), it was ultimately a little disappointing… it was missing “something” that made it sing. I guess it was ultimately boring.

Too full for dessert, we left it at that. The Buddha’s atmosphere is interesting, and while service was good, it wasn’t stellar. A few waits intervened during the evening, when, for a Saturday, few patrons visited. Certain some flavor combinations and offerings may appeal to diners tired of simple Chinese food, but… improvements could be made with the layout of the restaurant (there’s a big, wide-open space near the kitchen entrance that makes you feel the place is empty), and the quality of presentation, and boldness of flavors.

Shopping at Elwood Thompson’s, I spied their mushroom collection, and bought crimini and shiitake varieties. “You have chicken at home,” I heard in my head, and so it would be.

Mushroom Chicken

• Chicken Breast
• Olive oil, butter
• Salt, Pepper
• Mushrooms, chopped
• One-half Sweet Onion
• One clove garlic
• Sun dried tomatoes, chopped
• Mushroom broth
• Marsala Wine

I first cooked the chicken with no coating in a mixture of olive oil and butter. Next, i added the onions, after turning the chicken once. I stirred them around in the pan, using medium-high heat. I then added the tomatoes and mushrooms, chopped. I then turned the chicken again, on top of the mushrooms and onions, and then poured-in marsala wine, and covered the pan.

The wine reduced while I made other things.

Once it was “gone,” I deglazed with mushroom broth, and reduced the “sauce.”

Asparagus

I parboiled the asparagus for 3 minutes in boiling water, then put the spears in a glass container with balsamic vinegar. I later hot-sautéed them in olive oil, with garlic, right before service, with salt and pepper.

Marscapone Potatoes

Yukon gold potatoes make excellent mashers; they are naturally creamy, and not too starchy. In this recipe, I riced the boiled potatoes, added salt, a little hot cooking water, and marscapone cheese. This sweet, Italian cream cheese is smooth and decadent. I also added one large clove of garlic to the mixture, then kept it warm in a metal bowl over hot water while I prepared other things.

This is a common trio of things I make, and everything turned out great.

I garnished the plate with grated parmesan cheese.