My focus has changed and for now I feel like the reviews I have to contribute can find a good home on TripAdvisor, Urbanspoon, and other consumer review websites.
If I go back to blogging, it will likely be in a blog format where I can be a little less anonymous and not be tied solely to the topics of food and travel. If you want to be kept in the loop should I create a more personal space in the world wide web, just drop me a line (reviewlady@yahoo.com).
Otherwise, I wish you all the best in your travels, in your kitchens, and with your families!
Without further ado here are a few of my favorites from 256 blog posts...
TOP RESTAURANTS
- Stella's Kentucky Deli
(Lexington, KY: www.stellaskentuckydeli.com)
Nothing makes me more homesick for Kentucky than thinking about Stella's hamburgers made with local beef and basil mayo, seasonal side salads, homemade fruit sodas, and the personal service (when the owner is there). Sit at the bar, read a newspaper, and enjoy a good meal for me if you are in the area.
- Santa Fe Café
(Hilton Head Island, SC: www.santafecafeofhiltonhead.com)
Sit upstairs on the rooftop terrace. The sopa azteca (chicken tortilla soup) and white sangria were highlights for me, while my husband talked about the "Ultimate Indulgence" dessert (toffee soufflé, coffee ice cream, and whipped cream) for days. During a return trip, we loved the grilled pork tenderloin with smoked habanero BBQ sauce, black beans and sweet potato fries.
- The Sage Room
(Hilton Head Island, South Carolina: www.thesageroom.com)
The service and experience has been hit or miss, but the food stands on its own. Sit at the chef's table and order anything off the menu. The braised bacon appetizer and filet are stand outs. The first time I ever heard Mark utter the word "phenomenal" when describing a meal was after dinner here.
- Ivy Inn Restaurant
(Charlottesville, VA: www.ivyinnrestaurant.com)
I never had a chance to write a review after our Easter lunch, but this place was fabulous. We loved sitting outside on the patio. The flavor combinations using ingredients from local purveyors were memorable. It will be a go-to place for special occasions.
- Nada
(Cincinnati, OH: www.eatdrinknada.com)
The two-top tables are right on top of each other in a long row, but the food makes up for the cramped seating. Don't miss the house made chips and fire roasted salsa or the Caesar salad with garlic balsamic vinaigrette. My favorite dish is the tinga poblana (chicken and chorizo iron pot with poblano rice) with corn tortillas and a bottled Coke made with real sugar. How many days until I can go back? I'm counting.
- Aziza's on Main
(Richmond, VA: www.azizasonmain.com)
Aziza's is my top lunch spot in Richmond for fresh fare with friendly service in a relaxed atmosphere. I can't get enough of their chicken salad, served with local greens and just the right mix of quality balsamic vinegar and olive oil. For dessert, the chocolate dipped creme puff is decadent goodness, as well as the key lime cheesecake.
- The Mint
(Richmond, VA: www.juleps.net)
Julep’s after-hours speakeasy, The Mint, is hands down our pick for amazing, seasonal cocktails. Chatting with Bobby as he makes mixed drinks from scratch is not only enjoyable, but also an opportunity to learn a few things. He is in a league of his own as he brings enthusiasm and creativity to his craft. If you get hungry, the cajun-spiced shrimp and grits appetizer is one of Mark's most-loved dishes.
- Acacia
(Richmond, VA: www.acaciarestaurant.com)
The other front runner for a nice dinner in the city. The only downside is that it can get loud during peak dining times. The upside is the unique and creative dishes. At times we experience combinations and ingredients that we would never normally order, but we always find ourselves savoring every bite and gushing about the food.
- George's
(Alys Beach, FL: www.georgesatalysbeach.com)
During one visit to the area, I ended up hitting George's for lunch four days in a row. Food was consistently delicious (especially the fruit salsa accompaniment to the tacos one day), the sweet tea was sweet on two out of four visits, and service was always friendly even if a bit slow. I miss George's when I'm away from the beach, especially Anna's fish tacos. Fried grouper fingers are rolled into two soft tortillas with mixed greens, tomato, and roasted poblano/lime tarter sauce. The tacos are accompanied by fresh pico de gallo, rice, and beans. These are not your ordinary fish tacos. The creamy texture and subtle flavors of the poblano/lime tarter sauce are perfect alongside the golden grouper fingers and the red beans are quite tasty.
TOP GETAWAYS
- Burlington's Willis Graves Bed and Breakfast Inn
(Burlington, KY near Cincinnati, OH: www.willisgraves.com)
I wrote this review on TripAdvisor, which mirrored the one on this blog, long before I had a personal or professional relationship with the owners. I can't add new commentary since I am now biased, but Mark and I sure wish we were closer for weekend getaways.
- Inn at Vaucluse Springs
(Stephens City, VA: www.vauclusesprings.com)
While the accommodations might not be as luxurious as the previous bed and breakfast, this spread of six different guest houses on 103 acres has become a favorite winter getaway. The chef and service is top notch for breakfast and dinner, and we can't think of a better place to be than in front of the fire on a cold and gloomy weekend.
- Seaside Cottages
(Seaside, FL: www.cottagerentalagency.com)
One of my favorite places on earth is on a beach with a good book. When it comes to celebrating a special occasion or anniversary, the one-bedroom beachfront cottages at Seaside can't be beat. The interior was a bit worn, but the location, view, and that relaxing porch are spectacular.
TOP RECIPES
- All American Chili
Source: Cooking Light
We stopped trying new chili recipes after this one. It's a go-to recipe during cooler months and freezes well if you have leftovers.
- The Farm of Beverly Hills Brownies
Recipe: Gourmet, February 2000
These are rich, decadent, fudge-like brownies for chocolate lovers. Bake at your own peril!
- Green Garlic and Cheese Soufflés
Recipe: Scroll down to where Gail posted the recipe on this Cooking Light message board.
We started one weekend savoring every bite of these light and fluffy soufflés. This recipe is another keeper, even though it is slightly labor intensive and creates a full dishwasher. Not something I'd make often, but perfect for a quiet Saturday morning with green garlic on hand.
- Fresh Corn Chowder
Source: Cook's Illustrated, September 2000
A bit labor intensive but worth the work.
- Blueberry Scones
Source: Cook's Illustrated, July 2007
These are fantastic! Do not make the scones on a humid or rainy day, even if using the Cook's Illustrated recommendation for such an environment. It was either that or accidental over-kneading that caused my second batch to not be quite as flaky. And don't use too much lemon zest; I slightly overfilled the measuring spoon during the second batch and the taste was too pronounced. Thankfully, even though the second batch didn't quite measure up to the first, they were still devoured!
- Alice Waters’s Apple Tart
Source: Smitten Kitchen
This simple recipe packs intense flavor. Your loved ones will thank you and give you serious praise for creating such a delectable pastry.
- Orzo Salad with Corn, Tomato, and Basil
Source: Cooking Light
I doubled the recipe to feed a group and tripled the dressing per recipe reviews that it needed a little more vinaigrette. I also added one more "glug glug" of red wine vinegar to the jar before shaking. This is definitely a repeat recipe that is a excellent side with fresh salmon during summer months.
- Roasted Tomato Basil Soup
Source: Barefoot Contessa
Don't fret if you are short the 4 "packed" cups of basil. I ended up with about 3 1/2 cups and it was plenty spicy. I don't have a food mill either, so I just pureed the soup with an immersion hand blender. After tasting it both hot and cold, I preferred to serve it warm as I am not much of a chilled soup fan (with the exception of cucumber or asparagus soup). This is a staple recipe for us. It freezes well so you can enjoy a taste of summer during a dreary winter day.
- Corn and Basil Tart
Source: Better Homes and Gardens, via Danielle's blog
This is in our regular rotation during corn season and is a crowd pleasure when serving to guests.
- Kentucky Butter Cake
Source: Marriott Griffin Gate
Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 cups sugar
1 cup butter, softened
4 eggs
1 cup buttermilk
2 teaspoons vanilla
Bourbon Sauce:
1/2 cup butter
1 cup sugar
1/4 cup water
1 tablespoon vanilla
Glug glug of bourbon
Strawberries and/or powdered sugar, optional garnish
Preheat oven to 350 degrees. Sift flour, baking soda, salt, and baking powder in medium bowl and set aside. Beat sugar and butter in a large bowl until blended. Add eggs, one at a time, beating well after each addition. Combine buttermilk with vanilla in a measuring glass.
Add buttermilk and flour mixtures to the large bowl (with sugar, butter, and eggs), alternating in thirds, ending with the flour mixture and beating well after each addition. Spoon batter into greased cake pans.
Bake until toothpick inserted in the center comes out clean, 45 minutes to 1 hour.
To prepare the glaze, heat butter, sugar, water, vanilla, and bourbon in a small saucepan over medium heat until everything is melted and dissolved, about ten minutes. DO NOT BOIL.
Prick cake repeatedly with a toothpick after removing it from the oven. Pour glaze/sauce over cake and serve immediately while warm. You may want to garnish with strawberries or powdered sugar.
- Grandma Lynette's Cheesecake
Source: This is a tried and true family recipe.
1 box Whole Foods 365 organic vanilla wafer cookies
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
5 (8-ounce) packages cream cheese*
1 3/4 cups sugar
3 tablespoons flour
5 eggs*
2 egg yolks*
1/2 cup 2% or whole milk (I always use whole milk)
*Note: I bring the cream cheese and eggs close to room temperature before using.
To prepare the crust, pulse the cookies in a blender or food processor. I used regular vanilla wafers for years, until I happened to pick up a box of the 365 brand, which Mark loved. They seem more like a cross between a shortbread cookie and regular vanilla wafer. Combine crumbs, 1 1/2 tablespoons sugar and cinnamon in bottom of a 10-inch springform pan. Press down and chill. Preheat oven to 475 degrees.
With mixer or food processor, blend cream cheese, 1 and 3/4 cup sugar and flour. Add eggs and yolks one at a time; blend after each addition. Stir in milk. Pour over crust.
Bake at 475 degrees for 10 minutes. Lower heat to 200 degrees and bake for 1 hour. Turn off heat and leave in oven 1 hour longer. Cool on rack and refrigerate. (According to my grandma it tastes better the next day, so she always refrigerates it overnight.)
Other notes: A friend has received cheesecakes on two different occasions and reported the second version was even better. On that version I used organic cream cheese and let both the eggs and cream cheese reach room temperature before using them in the recipe.
Oh, and one more thing: most of the time it cracks. I don't bother with all the advice to crack-proof a cheesecake because I am afraid to do anything that might change the taste or texture. You can cut it into squares for bite-size treats.
OTHER RANDOM DETAILS
- The series of posts that I worked hardest (and longest!) on were related to making reservations at small inns or bed and breakfasts. I'm going to keep those posts below in their entirety when I delete the other archives, since I'd hate to make all that work vanish into thin air. I hope it helps as you consider future travel plans.
All the best,
Cindy
*Please print/save any recipes or posts you are interested in from the other archives, as I'll be deleting posts at the end of the month.
1 comments:
What? NO!!! I guess I knew it was coming but it's still so sad to see you go. I thoroughly enjoyed your comprehensive list and am now off to copy and paste several of your recipes before they're gone.
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