Our first restaurant on this recent three-day trip was located right across the Hudson River in Tarrytown, NY. We had walked around a few minutes looking for a place to grab lunch before exploring Sleepy Hollow, the reason for our trip there. It didn’t take much thinking after looking into this charming Greek restaurant that appears…
An Oktoberfest dinner we had two weeks ago. There was chicken schnitzel, mushroom gravy, spaetzel, and German potato salad. Non-German dishes included my mom’s spinach pie, rolls, and my homemade garlic butter. There was also mom’s German apple cake for dessert. Oh, and plenty of Riesling. What a spread it was!
As a food blogger, I probably never should have uttered the phrase last year, “I never met a Thai restaurant I didn’t like”. Well, after having a solid string of restaurant visits all over New Jersey and even out of state with this particular cuisine, I finally ran across my first dud. Pru Thai in…
This is an incredibly easy dish with no name. Do black pepper and olive oil count as ingredients? If not, then this is a two ingredient dish courtesy of Jacques Pepin and Fast Food, My Way. Take clumps of chorizo and add them to a hot skillet with just a splash of olive oil. You…
Those Lobster Rolls (pictured yesterday) went very well with homemade potato chips.
The perfect appetizer (or side dish) for your summer barbecue or gathering. Thinly sliced potatoes topped with cheddar cheese, bacon bits, and scallions.
When the chef gets to play with his toys. A cooked mixture is about to be immersed into a potato-leek soup.
A teeny-tiny organic grass-fed sirloin (that was totally worth the price) along with some sauteed string beans and roasted potatoes.
Any restaurant that has a tater tot menu is okay in my book. These are the Chicken Picatta tots at JJ Bitting’s in Woodbridge.
When you have a surplus of potatoes, make your own chips!
A pan-seared lamb steak with some garlic-lemon potatoes on the side. It was delicious, and so easy to make.
Ah, the culmination of this three day series: Steak Au Poivre! I used London Broil which I rubbed in fresh ground peppercorns—the signature aspect of the dish. Then comes the sauce, with a side of fingerling potatoes and sauteed spinach.