Restaurant reviews from Richmond, Virginia and beyond by real fans of good food.
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Yesterday, a friend’s birthday, with a simple meal, and cake. We start with a vegetable roast: brocolini, peppers, fennel, potato (parboiled), and assorted extras, amid EVOO, salt, pepper, and garlic. Once it had done roasting, I added fresh lemon juice. For protein, I served a pork baby-back rib dish: They had marinated in two soys (sauce, miso), garlic, ginger, […]
Filed by MessyChef at April 28th, 2008 under In the Kitchen
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I recently visited the intimate food destination known as The Edible Garden, located on River Road West, in Goochland County. Located near the Henrico line, the Edible Garden prides its diners on locally acquired ingredients. Some have called it a reinvention of Chez Panisse, the famous Berkeley, CA restaurant begun years ago by luminary Alice […]
Filed by MessyChef at April 27th, 2008 under Restaurant Review
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I don’t want to re-make the Julie/Julia story, but I did check-out Julia Child’s Mastering the Art of French Cooking after seeing Ina Garten make the classic Coq au vin the other day. I followed Child’s recipe almost completely, taking the modern liberties at times that the Barefoot Contessa seemed to recommend. You start by browning […]
Filed by MessyChef at April 21st, 2008 under French, In the Kitchen
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Sunday night I made a salad that featured domestic prosciutto, mozzarella cheese, and tomato, with left-over bread. It was delicious. I used a creamy parmesan-pepper dressing. The main course was a special Cavanna-made gorgonzola (blue cheese) gnocchi, with a tomato and basil sauce. I augmented the cheese factor by adding fresh grated parmesan. It too, was […]
Filed by MessyChef at April 21st, 2008 under In the Kitchen
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I recently made a lasagna dinner. I used the pre-cooked lasagna noodles. Like Cooks Illustrated suggested in a recent podcast, I pre-soaked the lasagna noodles in warm water for 3-4 minutes. We started with a simple “salad” of sweet tomatoes, with typical flavors: basil, prosicutto, and mozzarella cheese. EVOO and a balsamic glaze completed the dish, […]
Filed by MessyChef at April 14th, 2008 under In the Kitchen
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