Archive for February, 2009

Ina Garten’s cookbooks are often filled with simple dishes with enough variety to pique the interest of almost anyone. Tonight, the MessyChef tried her tuscan white bean soup, and then I made a salad to complete the meal.

White beans combine with rosemary to a simple soup base of onions, garlic, and homemade chicken broth. Rough chop it all (minus the rosemary) in the processor, then heat to serve. Garnish with fresh pepper and EVOO.

The salad started off simple, but got more complicated then the soup.

I combined roasted red peppers, a fresh tomato, pine nuts, spicy pepperoni, fresh garlic croutons, and parmesan cheese with a quick and simple dressing of balsamic vinegar and EVOO. Great texture, great flavor.

Perfect food for a wet and chilly evening.

I don’t find myself in Virginia Beach often, but I recently was there on business and sought out good cuisine. My search led me to an area of new development in the city of Virginia Beach (far from the water, this is far from Atlantic Avenue). Located at 189 Central Park Avenue, it is located adjacent to plenty of other dining options, including a Cheesecake Factory and a P.F. Chang’s. In fact, Chang’s welcomed everyone with their smell of garlic and spice that seems to emanate from everyone of their places.

Sonoma a beautiful space, lit in the evening with a multitude of candles reflecting off of their display of wine bottles. It almost appears to be half a wine store and restaurant. Modern decor is to be found, but it’s all very classy yet relaxing.

The menu was studded with more modifiers than our English teachers would have suggested. Each ingredient, it seemed, had something special about it. It all entices the diner, of course, but after reading through 4 or 5 dishes, it’s like a puzzle for your tongue. A variety of savory teases were available, from sausages, duck, foie gras, and an abundance of rare tuna. I opted for a spinach salad with caramelized nuts and pears—something rather typical, I guess nowadays, but it was absolutely delicious. I often don’t clear a plate completely clean, but this one was sent back looking bare.

For an entrée I chose their filet of steak stuffed with a soft French cheese, mushrooms, and accompanied with roasted new potatoes. This dish was perfumed by a sprig of fresh rosemary, and was rather tasty.

The restaurant of course offers a generous wine list, with options ranging from single glasses, wine flights (3 glasses), and half- and full-bottles.

Service is as brisk or relaxed as you like, and with windows facing the street, in warmer weather, there will always be a panoramic view. Now, if only this place was set in the mountains over a cascading stream, it might be perfect. When you leave, the reality is that you’re still in Virginia Beach, VA.

Warmly recommended. Inventive combinations of ingredients and a wide variety of wines.

I know two ways to make beef short ribs, and both utilize the same cooking technique: braising. You can do a wine-based sauce, or a vinegar-based sauce. Tonight I tried the vinegary approach, tempered with sweet vegetables and brown sugar.

It starts out with browning the short ribs.

Season them first with salt and pepper, then with oil, brown them on all sides in a heavy pan. I recommend using a cast-iron vessel or dutch oven.

After browning the meat, you can add your vegetables (carrots, pearl onions, bell pepper) and sweat them out. For flavor, I added one-half can of tomato paste. Then you add your liquid, which in this case was Xeres vinegar and brown stock.

I braised the ribs this time in the oven. I usually do it stove-top.

Meanwhile, I prepared potatoes to roast, not to mention broccolini.

Then when it was time to eat, I was like “why so much food?” I over-cooked. This was enough for a small party.

The broccolini was excellent. While I liked the sour type of flavor with the beef, I ultimately prefer a wine-based sauce. I thickened the sauce through reduction before serving.

I think several components make up a great salad.

• Texture,
• Color,
• Dressing,
• Flavors

The flavors of the different components need to “meld” and “mesh” well together. A dressing can make a salad of simple greens, or overwhelm a more complex, composed salad. Variety of color and texture is important, too.

This salad was composed of:

• Organic green lettuces,
• Sweet, mini tomatoes with basil,
• Mozzarella cheese,
• Peppery croutons,
• French-style vinaigrette

The dressing here for me elevated the other ingredients and pulled things together. I call it “French style” because it was based on the simple idea of a plain vinegar, a touch of garlicky mustard (in this case a combination of garlic mayo and Dijon-style mustard), EVOO, salt, pepper, and a dash of water.

Delicious.