Ramen noodles are simple to cook, and provide a great platform to base a meal on.
Ramen noodles have always been an essential meal for college students. Often seen as a life-saving, budget-friendly meal, it’s quick and easy to prepare and will put a dent in the stomach while at the same time preserve the pocketbook.
While economically and gastronomically friendly, ramen noodles can become stale and boring very easily due to lack of versatility in preparation. But with a little creativity – and we’re here to help – ramen noodles can make an interesting and even tasty meal.
Think chicken in a white wine cream sauce with ramen noodles. Sounds delicious, doesn’t it? That’s exactly what will be done – in a matter of minutes. This will be a simple, delicious yet affordable meal that can be prepared with two packs of 75-cent ramen noodles.
Ingredients
2 packs chicken flavored ramen noodles
1 cup half-and-half cream
½ cup white wine
1 Tbs fresh garlic puree or garlic powder
1 chicken breast
2 Tbs olive/vegetable oil
¼ cup parmesan cheese
Method
Wash and cut chicken breast into small strips and marinate with one pack chicken flavor from the noodle packet. Preheat sauté pan with oil until hot. Sauté chicken and garlic until no longer pink. Add white wine and allow to simmer for two minutes. Add cream and parmesan and allow to reduce for an additional five minutes under medium flame. While the cream is simmering, microwave noodles in plain water for three minutes. Drain water and add noodles to chicken mixture then stir for a minute. After the noodles are added, remove from stove and serve immediately. Serves two.
Master broth recipe: Makes one bowl of soup
1 cup chicken or vegetable stock
⅓ cup water
1 Tbs soy sauce
1 Tbs lime juice or rice vinegar
½ inch piece fresh ginger, grated and pressed into broth
½ Tps honey or sugar
Chili oil (optional)
Add all of the ingredients and heat to a simmer. Add one package of cooked Ramen noodles.
Ham and Eggs: The hangover
1 package cooked Ramen noodles
1 master broth recipe
1-2 scrambled eggs
Few pieces cold cut ham, sliced into strips
Hot chili oil (optional)
Chopped scallion, parsley or cilantro for
garnish
Warm the broth and add the scrambled eggs, ham and scallion.
Thai coconut curry Ramen
2 packages cooked Ramen noodles
1 master broth recipe
1 cup coconut milk
4-6 ounces chicken breast, diced, or 6 large shrimp
2 Tbs fish sauce
Juice 1 lime
¼ cup mushrooms sliced
½ teaspoon thai curry paste
Chopped scallion and cilantro
Cook the noodles and set aside. To the master broth, add the coconut milk, fish sauce, and lime juice. Bring to a simmer and add the chicken. Simmer for a few minutes and add the sliced mushrooms. Place the curry paste in a small bowl with some of the soup broth and mix with a spoon until the paste and the broth are combined. Add to the soup and stir in.
Divide the noodles into two bowls. Pour the soup over the noodles. Garnish with scallion and cilantro. Add more lime if desired.
Vietnamese pho Ramen
1 package cooked Ramen noodles
1 master broth recipe
3 slices roast beef, sliced into strips
¼ cup mung bean sprouts
Juice ¼ a lime
Cilantro, purple basil
Sriracha hot sauce
To the cooked noodles and broth, add the sliced beef, mung beans, lime juice, cilantro, basil and Sriracha hot sauce to taste.
Chicken, mushroom and peas
1 package cooked Ramen noodles
1 master broth recipe
4 ounces chicken breast, diced
¼ cup peas
½ cup sliced mushrooms
Parsley
To the broth, add the raw chicken breast and simmer till fully cooked. Simmer the mushrooms and peas for a few minutes. Pour over cooked noodles in a bowl. Garnish with parsley.
Ramen noodles are the quintessential food for college students on a budget. They’re cheap, easy to make and taste good. But more than a simple reheated brick of dry noodles in a salty, flavor-packet broth, the humble instant Ramen package can be transformed into even better eats with a little extra effort.
Many in the United States only know Ramen as cheap noodles, but in Japan Ramen making is an art form. Ramen making is illustrated beautifully in the classic Japanese movie “Tampopo.”
It humorously shows one woman’s struggle to create the best ramen noodles to save her fledgling noodle shop. In a montage reminiscent of “Rocky,” she goes through the ropes of Ramen making, from keeping the water at a boil, creating the best broth and slicing pork to the right thickness. Our hero wins the day in the end when her coach silently finishes a bowl of her Ramen noodles, slurping the last drop of broth with pleasure.
Ramen noodle houses have started popping up in cities around the country, including the recently opened Tomukun on Liberty Street in Ann Arbor.
When making Ramen at home, forget the flavor packet and make a broth from chicken or vegetable stock. The Swanson brand is rated highest by America’s Test Kitchen and found in most grocery stores.
To the stock, add soy sauce, grated ginger and some lime juice or rice vinegar and finish it with a splash of chili oil for some heat. Simmer in chicken breast, shrimp, thin cuts of lean beef, ham or even scrambled eggs to make a heartier soup. Carrots, sliced mushrooms, peas, onions and radishes make good vegetable additions, as well.
Chocolate, along with being one of the world’s most-loved foods, is a natural blood thinner, which helps increase blood flow to engorge certain body parts to aid in lovemaking. Oysters are high in zinc, which is a key ingredient in testosterone, which is important for sexual performance for both sexes. And honey has long been consumed by newlyweds on their “honeymoon” for fertility and sexual stamina.
Aphrodisiac foods are foods that are thought to provide unique qualities that help with fertility, sexual attraction and performance. Some of these foods have earned their reputation by looking like the body parts they are supposed to help – like asparagus.
Martha Hopkins, who co-authored “InterCourses: An Aphrodisiac Cookbook,” has been studying aphrodisiac foods for years. Her book mentions many aphrodisiac foods, including figs, basil, grapes, pine nuts, ginger, salmon, avocado, chilies, artichokes, black beans, rosemary and vanilla.
“Aphrodisiacs are really about exploring the sensuality of food,” said Hopkins, 39, from Austin, Texas.
It is not just about certain
foods, explained Hopkins, noting it is also about the importance of cooking for someone else.
“When you cook a special meal for a loved one, it says, ‘I care about you. I am taking my time,’” said Hopkins.
And it’s not just about what to eat, but how much to eat, at special meals like on Valentine’s Day. Hopkins suggests eating light. The Valentine’s meal is not like Thanksgiving, when people eat so much they fall asleep.
Hopkins recounts the meal she and her boyfriend had a few nights ago. They went to an Italian restaurant for a large meal of liver pâté, pasta, bread, bread and more bread. By the time they got home they were full and tired.
By contrast, she mentions a meal of mussels cooked in a wine broth her boyfriend prepared for her.
“It was sensual,” Hopkins said. “He made it for me. We ate
with our fingers and dipped our bread in the sauce.
“After dinner, we were ready.”
For the Valentine’s meal, Hopkins suggests making things ahead, so one does not get exhausted making diner.
“Think finger foods and consider buying dessert,” said Hopkins.
The idea is to make things easy. Items like fresh sliced fruit eaten with fingers can be simple and sensual.
“How about making s’mores by candle light?” suggested Hopkins. Or, get some fresh bread and Nutella.
So how do you know that you have made the right food to set the mood?
“If you are making the same pleasure sounds while eating…,” said Hopkins. “You know you are on the right track.”
For more information about aphrodisiac foods, visit intercourses.comRECIPESShortbread cookies with pine nuts
½ cup (1 stick) unsalted butter, softened
¼ cup sugar
½ tsp vanilla extract
1 cup unbleached flour
¼ tsp salt
1 tsp ground cinnamon or nutmeg (optional)
½ cup pine nuts
Preheat the oven to 350 degrees. Cream together the butter, sugar and vanilla in a medium-sized mixing bowl until fluffy. Add the flour, salt and cinnamon (if desired) and mix with a dough cutter or fork until a soft dough forms. Divide the dough in half and mound the halves on an ungreased baking sheet. Pat each into a round about five inches in diameter. Smooth out the edges with your fingers, and lightly prick the dough all over with a fork. Sprinkle the pine nuts on top of the rounds and press them into the dough. Use a fork to score each round into six wedges. Bake until the edges of the rounds are golden and the pine nuts are toasted, about 25 minutes. Let the rounds cool on the baking sheet, then break apart along the score lines. Yields 12 cookies.
Honey-drenched figs
8 figs, halved lengthwise
¼ cup honey
¼ cup crème fraîche (optional)
3 Tbs finely chopped pecans
Grill the figs over a low heat until heated through, turning occasionally. Warm the honey.
Place the figs on individual serving plates and drizzle with enough honey to coat lightly. Top with a bit of crème fraîche, if desired, and sprinkle with the pecans. Enjoy while still warm. Yields two servings.
Grilled oysters
1 dozen oysters in the shell, scrubbed clean
¾ cup breadcrumbs
3 Tbs finely chopped fresh parsley
1 clove garlic, crushed
Juice of ½ lemon
2 Tbs olive oil, or more to taste
Salt and freshly ground black pepper to taste
Prepare a medium-hot grill. Remove the top shell of the oysters, being careful to not lose any of their liquid. (It will make a nice juice for the oysters to simmer in.) Combine the breadcrumbs, parsley, and garlic in a small bowl and spoon on each oyster. In the same bowl, combine the lemon juice, olive oil, salt and pepper. Drizzle over the oysters. Grill for 12 minutes or until the breadcrumbs are golden. Alternatively, place under a broiler just until the oyster liquid begins to bubble and the breadcrumbs begin to brown. Yields two servings.
Honey-glazed salmon
Olive oil for greasing
2 (6-ounce) salmon fillets, about two inches thick
Salt and freshly ground black pepper to taste
2 tsp honey
2 tsp chopped basil
Preheat the oven to 350 degrees. Pour a bit of oil in a baking dish large enough to accommodate the salmon, and tilt to distribute the oil around the bottom of the dish. Place the salmon, skin-side down, in the baking dish. Pat the flesh dry, and season with salt and pepper. Drizzle with the honey and smear with your fingers to coat evenly. Top with the basil. Bake for 15 minutes, or until the desired degree of doneness. Yields two servings.
Super Bowl SamplerSTEAK QUESADILLA
10–12 ounces sirloin steak or chicken breast
Vegetarian option: use pinto or black beans. For a smokey flavor, add some smoked salt
2 large flour tortilla wraps
2 ounces grated cheddar cheese or cheddar jack, raw preferred
4 Tbs your favorite salsa
2 scallions, chopped small
Chipotle chili sauce, Rick Bayless brand preferred
Lime wedge
Oliveoil for cooking steak
Salt and pepper
In a sauté pan, heat about a tablespoon of olive oil on high. Pat the steak dry with some paper towel. Shake on salt and pepper. When the oil is almost smoking, put the steak in the pan and cook for four minutes on both sides. Take off the heat and place the steak on a plate to rest for 10–15 minutes.
Cut the steak into small, bite-size pieces. Divide the steak evenly between two tortillas. On both tortillas, squeeze on some lime juice, the chipotle chili sauce, salsa, scallions and top with shredded cheese. Fold the other half over, and place in the toaster oven. Bake for 10–15 minutes at 350-degrees.
Serves two, or 4–6 if served as appetizers.
BROILED BUFFALO CHICKEN WINGS
3–4 pounds chicken wings, tips removed,
wings halved
1 large Frank’s RedHot sauce
3–4 Tbs melted butter
Olive oil
Soy sauce (optional)
Juice of one lime (optional)
Salt
Wings: Preheat the oven to 450 degrees. Place the wings on a large roasting pan with a rack. Brush with olive oil or melted butter and season with salt. Bake for about 15 minutes and flip. Bake for 10 more minutes until golden brown.
Sauce: In a sauce pan, pour about 3/4 of the bottle of Frank’s RedHot sauce in to the pan and heat. Add three to four tablespoons of butter and stir in. Heat until the butter is melted. Add a tablespoon of soy sauce and the lime juice.
When the chicken is done, place in a bowl and add the sauce. Stir to coat. Serve with ranch or blue cheese dressing (optional).
TOFU “BUFFALO WINGS” (VEGAN)
3 blocks extra firm tofu
Substitute oliveoil for melted butter in the sauce.
Peanut oil for frying
Take each block of tofu and place it between two plates. Add some weight on top of the plates, like a can or two of beans, to press down the tofu. This will result in liquid being released from the tofu blocks. Pour off the liquid from the plates. Cut the tofu in to long strips, and dry off. Heat the oil in a heavy pot to 350 degrees. Fry the tofu in batches until golden brown. Coat with the sauce and serve.
BLUE CHEESE DRESSING
1/3 cup low-fat buttermilk
¾ cup plain Greek yogurt
3 Tbs rice wine vinegar
1 Tsp honey
½ Tsp salt
½ Tsp coarsely ground pepper
½ cup thinly sliced green onions
½ cup crumbled blue cheese
Juice of one lime (optional)
¼ Tsp smoked paprika (optional)
Mix all of the ingredients. If too thick, add a touch of milk or buttermilk.
Super Bowl parties are kind of like Thanksgiving, only in reverse: instead of making a huge meal and passing out on the couch to watch the game, the big event is the game.
Most will order take-out pizzas, chicken wings and enjoy their favorite beverage, which is fine. Others will make a big party of the food; preparing finger foods, veggie sides, warm crock pot dips and a sheet cake decorated to resemble a football field.
RUFFIN
Seth Shesterkin goes buffet style for his Super Bowl potluck feast.
“We had 30–40 people last year,” said Shesterkin, 26, a Washtenaw Community College broadcast arts major from Westminster, Calif. “One guy brought 100 chicken nuggets.”
Shesterkin honors his Southern California roots with a special crab dip.
“It is a pico de gallo with crab meat, a little ketchup and lemon juice. I use fresh hand shell crab, but use precooked canned meat if I have too,” said Shesterkin.
CANADA
Cody Alexander, 20, an art major from Hartland, favors dips and goes simple with hotdogs.
Jenine Ruffin orders takeout pizza and hot wings, but she also makes a few homemade items.
“We have a veggie and fruit tray, and I also like to do a cheese-and-cracker plate,” said Ruffin, 28, a business major from Ypsilanti. “I make a spinach cheese dip made with spinach, coleslaw dressing and shredded cheese.”
Alfred “AJ” Canada is all about the chicken wings. Canada, 27, from Ann Arbor, a custodian at WCC, also prefers Lay’s brand potato chips at his Super Bowl party. Canada was not afraid to make his Super Bowl prediction, either.
“I am picking the Jets to win,” Canada said after the first round of the NFL playoffs.
Some common items that make it on the big game-day-menu are: chips and dip, hot wings, BBQ ribs, nachos, veggies plates, fruit, potato skins, sandwiches, chili and snacks like cookies and brownies.
No matter which team wins the game, who performs in the halftime show or how clever and expensive the commercials are, the Super Bowl is about good eats.
Bone Heads Restaurant, believed by some to be haunted, appears with spooky apparitions. The ‘ghost’ by the front door is actually owner James LaChance, blurred by a time exposure. The ‘spirit orbs’ (upper left) are caused by snow on the camera lens.
Visitors to Bone Heads Bar-B-Que in Willis might see more than a great plate of BBQ and batter-fried pickle chips. They might see a ghost. Bone Heads, which used to be the Pickle Barrel Inn, is said to be haunted.
James and Nikki LaChance opened Bone Heads in March 2009. Since long before they arrived, many have seen and heard their share of things that go bump in the night — and sometimes during the day.
“Everything in the place was breaking,” said Nikki. “A large vase on the porch moved about two feet and smashed on the ground. Several people had witnessed it.”
Nikki, 51, from Taylor, thought that the resident ghosts may have been upset with the changes in the restaurant since they arrived and were causing mischief.
“I talked to the ghosts and assured them that we are taking care of the place,” she said. “After that, they stopped breaking things.”
One ghost is Nellie, a woman in her 50s, who has been seen dressed in early 1900’s period clothing and wears her hair in a bun. She is thought to have lived in the upstairs apartment around the time the restaurant used to be a general store, according to literature from the restaurant.
Voice ad manager, Becky Alliston has been going to the restaurant for years. She has not seen a ghost, but talked to many people who had.
“People drive on Willis Road and swear they see the ghost looking out the window,” said Alliston, 65, a hospitality major from Willis. “I have not seen the ghost, but I have heard footsteps on the balcony.”
ROBERT CONRADI THE WASHTENAW VOICE
A young girl in her early teens is said to be another ghost in residence. Legend has it that her ghost came to the restaurant in a large, wooden, antique display case that is kept in the main dining area of the restaurant.
Robin Lemkie, one of the founders of Ghost Hunters of Southern Michigan (GHOSM), has been to the restaurant twice to investigate, and she said that the ghost of the young girl lives in the women’s restroom.
“A girl had dropped her lighter in the bathroom and ‘something’ had kicked it back to her,” said Nikki, recounting witness testimony. “And another time, a little girl was surprised to see more than her own reflection in the mirror.”
ROBERT CONRADI THE WASHTENAW VOICE
Lemkie, 60, of Allen Park, has been a ghost hunter for 17 years. She uses infrared digital cameras, a regular digital camera and a cassette tape recording to gather evidence during her ghost hunts.
“I ask (the ghost) questions,” said Lemkie, talking about her methods for ghost hunting.
“What’s your name? Why are you here? May I take your picture? May we help you? Do you have anything to say?”
Not all of the ghosts are human. Bone Heads is also home to a ghost cat named Pickles.
Pickles was the white fluffy cat of the previous owners when it was still the Pickle Barrel Inn. He lived upstairs and was buried under the stairway outside when he passed.
Diners swear to have seen the cat in the restaurant and they even have come up to Nikki and asked her if they allow animals in the building. There is even a picture of Pickles the ghost captured by Michigan Ghost Watchers on their website,
ghostwatchers.org
For more information, visit
boneheadsinc.com.
The Chop House, one of Ann Arbor’s downtown fine-dining establishments, already has 100 reservations.
Those reservations aren’t for today — they’re for six days from now.
This speaks to the popularity of Ann Arbor’s fourth Restaurant Week, a twice-a-year event that continues to prosper.
“This year, we have 40 restaurants participating,” said Maura Thomson, the Director of the Main Street Association and coordinator of the event. “We started with 22. It’s crazy.”
From Jan. 16-21, participating Ann Arbor restaurants will feature fixed-price menus. These aren’t just table scraps, either.
“I know I’ll have to have the quinoa-crusted scallops (from Pacific Rim),” said Thomson. “But don’t ask me to pick my favorite place on the list! That’s like asking a mother to pick her favorite child.”
Each restaurant has its own twist, but the general rules are that lunch is $12 and dinner is $25. However, many of the establishments have decided to make their meals two-for-$12 and two-for-$25. All of the dinners will be three-course meals.
“It’s a really good mix of locals and students,” said Thomas.
Even with all of the added restaurants — some of them away from downtown, which is new — Thomson suggests reserving your spot early. Of course, if you miss out this time, you can always hold out for the summer Restaurant Week from June 12-17.
Arbor Brewing Company
The student customers Thomson referred to can usually be found at Arbor Brewing Company, or ABC, as they call it.
ABC has been around since 1995 right on East Washington Street in downtown Ann Arbor.
The pub and brewery serves house-made beer right from the tap, and will serve some of it during both their lunch and dinner hours – for legal patrons only, of course.
Both ABC’s lunch and dinner specials are two-for-one during RW, and include sandwiches like grass-fed, locally raised burgers as well as a black bean variety.
Call (734) 213-1393 to make reservations or visit
arborbrewing.com for more information.
The Arena
This sports bar and grille sure has seen some sad times in Michigan sports this year, but they’re willing to make up for it in wings, steak and even chocolate cake.
The Arena joins ABC on the two-for-one idea, which is perfect if you plan on taking advantage of its pool table or dartboard.
It boasts 24 different beers on tap, so to really get some bang for your buck, try to visit during different happy hours: 4-7 p.m. and 10 p.m.-2 a.m. Tuesday-Friday, 10 p.m.-2 a.m. Saturday and all day Sunday.
Call (734) 222-9999 to make reservations or visit
thearena-a2.com for more information.
Argiero’s
Argiero’s is a family owned Italian restaurant right in the middle of Kerrytown. The place was founded in 1977 by a family of six; today, two sons from the family are all grown up and run the place themselves.
Though Argiero’s will also feature a two-for-one deal, it will only be available for dinner.
However, you may want to get there early so you can order the meatballs – they were featured on the Food Network and won first place on the show “Top Five” in 2005.
“It can be a little hectic because it’s more people than we’re used to, but that’s good for January – we still have to make money,” said Argiero’s server Justin Hinkle.
Call (734) 665-0444 for reservations or visit
argieros.net for more information.
Bandito’s California Style Mexican Restaurant
Bandito’s is in the heart of downtown Ann Arbor and will offer a $12 lunch as well as a two-for-$25 deal for dinner. Chips and queso or guacamole is available at both meal times, but only at lunch are the cherry and apple fritters included in the meal price.
Located on South Fourth Street, Bandito’s offers margaritas and vegetarian options as well as delivery. Out-of-towners have compared the restaurant to Xochimilco’s in Detroit’s Mexican Town.
Call (734) 996-0234 for reservations or visit
banditosmexican.com for more information.
The Black Pearl
Restaurant Week was so popular at the Black Pearl that it now features a fixed-price menu every Thursday. Even without the deal, this swanky establishment has a great atmosphere with rattan-woven fans swirling around the bar.
If you can, try to get reservations for Jan. 19. That’s when singer-guitarist Laith Al-Saadi will be performing rock and blues covers as you sip your lychee martini and nibble your tuna tartar.
For reservations at this seafood and martini bar, call (734) 222-0400 or visit
blackpearlonmain.com for more information.
The Blue Nile
The Blue Nile is Ann Arbor’s only Ethiopian Restaurant. Most meals here are eaten with your hands and rolled in injera, a type of flat bread with a moist, spongy texture.
Lunch and dinner will be $12 and $25, respectively, and they both come with three courses.
The second course for dinner is served in a traditional Ethiopian feast style, with eight different kinds of food to try. Both a meat and a vegetarian option are available.
Call (734) 998-4746 to make reservations or visit
bluenilemi.com for more information.
Blue Tractor
If you want real, fried American food, Blue Tractor on East Washington Street is the place to go. Even if you feel silly ordering beer can chicken, you won’t for long. Besides, someone at the table is bound to get messy with a slab of ribs.
Blue Tractor brews its own beers, but boasts a collection of bourbon and rye as well. Lunch will be two-for-$12, while dinner stays at $24 per person.
Call (734) 222-4095 to make reservations or visit
bluetractor.net/annarbor for more information.
Café Felix
Café Felix was established in 1997 and was inspired by European bistros. Inside, you’ll find quaint tables in front of the mirrors, paintings and posters on the walls.
For lunch and dinner, the prices are $12 and $25 per person. Meals at lunch have two courses, while meals at dinner have three and include tiramisu and your choice of pork tenderloin, sirloin steak with a garlic beurre sauce or pan-seared jumbo sea scallops.
Call (734) 662-8650 to make reservations or visit
cafefelix.com for more information.
Café Habana
Café Habana is right next door to Blue Tractor, and it’s a good thing. Otherwise, how would Café Habana stock the Blue Tractor’s house-made beer?
With two-for-$12 lunches and $25 per person dinners, Café Habana provides Cuban food to downtown Ann Arbor.
Patrons can try the steak and wrap up their night with tres leches, a dessert with sweet milks sopped up with cake.
Call (734) 332-6046 to make reservations or visit
cafehabanas.com/annarbor for more information.
Café Japon
Café Japon combines Japanese and French cuisine, providing a wide range of food from baked items to sushi. The highlight of the restaurant, however, is tea, and it has dozens of different kinds to prove it.
Unlike many of the other restaurants featured in RW, Café Japon serves breakfast. It opens at 7:30 a.m. and closes at 9 p.m.
For reservations, call (734) 332-6200 or visit
cafejapon.net for more information.
Carson’s American Bistro
Located on Commonwealth Boulevard, Carson’s American Bistro is one of the restaurants of RW that steps outside the box of downtown Ann Arbor. Both lunch and dinner come with three courses, and they both are priced per person.
Carson’s boasts some American favorites like mac n’ cheese and prime rib, but also challenges its patrons a bit with dishes like poached pear salads. The dinner version also offers Andouille sausage with the mac n’ cheese.
For reservations, call (734) 622-0537 or visit
carsonsamericanbistro.com for more information.
The Chop House
The Chop House in downtown Ann Arbor only has a dinner special, but it makes it count, offering three courses for $25 as well as a wine special for the week.
Ann Arbor is one of the four locations for the Chop House, with others in Grand Rapids, Charleston, W. Va., and Annapolis, Md. Its menu boasts grass-fed meats, like the filet mignon served with garlic mashed potatoes.
Call (888) 456-3463 for reservations or visit
thechophouserestaurant.com for more information.
Conor O’Neill’s
Conor O’Neill’s is an Irish pub that’s all about options. A dinner for two-for-$25 will allow you to pick out of four appetizers, five beer or cider options, seven entrée options and three possible desserts.
The two-for-$12 lunch option also boasts many options, including a Guinness and Jameson BBQ pork sandwich and shepherd’s pie.
Call (734) 665-2968 for reservations or visit
conoroneills.com/annarbor for more information.
The Earle
The Earle will serve a dinner option for $25 during RW. For the second course alone, patrons have their choice of whitefish with hazelnuts, duck with honey and cider, salmon with tarragon cream sauce, chicken with pesto, linguine with garlic sausage and penne with fresh mozzarella.
The Earle is located downstairs, and many of its seats and walls are decorated with old wine corks. Live jazz music is played Tuesday through Saturday, Restaurant Week or no Restaurant Week.
Call (734) 994-0211 for reservations or visit
theearle.com for more information.
Grange Kitchen & Bar
The Grange Kitchen & Bar uses local ingredients almost exclusively. Come from 5-7 p.m. Monday through Friday or from 10 p.m. until close on Saturdays for $2 off its cocktails in addition to your $25 three-course meal.
Besides, how often do you get a drink with crystallized ginger in it?
Entrees include grilled lake trout with cauliflower puree and preserved lemon relish as well as ale-braised beef, to name a couple.
Call (734) 995-2107 to make reservations or visit
grangekitchenandbar.com for more information.
Guy Hollerin’s
Guy Hollerin’s is located inside the Holiday Inn on Plymouth Road. It’s a sports restaurant and bar serving staples like chicken Parmesan.
The lunch and dinner at Guy Hollerin’s is two-for-one, and the desserts include pecan and pumpkin pies. Guy Hollerin’s is also open for breakfast. On Saturdays, it hosts Local Blues and Local Brews, where local artists play as patrons dance through the night.
Call (734) 769-4323 for reservations or visit
hiannarbor.com for more information.
Gratzi
Gratzi is right on Main Street in Ann Arbor and serves northern Italian food. Inside, the walls are covered with epic murals for a fine dining atmosphere.
The lunch and dinner at Gratzi are $12 and $25, respectively, and both include three courses. Vegetarians may have a hard time ordering dinner though, since only meat entrees are included in the RW menu. Of course, regular items will also be available throughout the week.
Call (734) 663-6387 for reservations or visit
gratzirestaurant.com for more information.
Grizzly Peak
This brewpub opened its doors in 1995 in a century-old building in downtown Ann Arbor. It has seven beers house-made beers on tap, as well as a few seasonal brews. It even has a nitrogen-dispensed beer, providing a smoother texture than carbonated beers.
The Grizzly Peak deals are two-for-one at lunch and then switch to $25 per person for dinner. Soups and sandwiches are offered at lunch, with choices like calamari and pan-seared trout for dinner.
Call (734) 741-7325 for reservations or visit
grizzlypeak.net for more information.
Jamaican Jerk Pit
Hidden just around the corner on South Thayer Street is the Jamaican Jerk Pit. You can smell the jerk spices from a distance, but otherwise you might walk by without even noticing it’s there.
All the offers here are two-for-one with sweet, sticky fried plantains as the appetizer for both. Jerk chicken is, of course, a staple for both meals, either as an entrée, a sandwich or a salad, but many more options are offered, including vegetarian options.
Call (734) 585-5278 for reservations or visit
irierestaurant.com for more information.
Jazzy Veggie
Jazzy Veggie is true to its name; it’s all vegetarian, but with a lot of kick. Owner Ananth Pullela offers chipotle aioli with meatless chicken strips, sweet potatoes with red quinoa as well as more simple treats like mushroom and onion pizza.
Jazzy Veggie is one of the newer restaurants to downtown Ann Arbor, and it’s keeping its prices low. The two-for-$12 will be served all day, every day of RW.
Call (734) 222-0203 or visit
jazzyveggie.com for more information.
Jolly Pumpkin
This upscale brewpub has a name that customers either hate or love. The pub has two stories, with the upstairs serving as a slightly quieter area.
House-made beers are on tap, with names like Jolly Pumpkin Bam Biere, and all draft beers are available as take-home beverages in growlers.
The more substantial food comes in the form of granite-baked pizzas and sandwiches, using unusual ingredients like kimchee and broccolini. One of its best-selling items, however, is the truffled French fries. They are sprinkled with truffle salt and rosemary.
Call (734) 913-2730 for reservations or visit
jollypumpkin.com/annarbor for more information.
Logan
Patrons who want to check out this establishment will have to come early for lunch; reservations are for dinner only. Those lucky enough to find a seat during the day will enjoy two courses for $12, including entrees like albacore tuna, farm-raised chicken breast and applewood-smoked bacon.
Dinner is $25 per person, with three savory courses like bourbon pork and shrimp skewers. Although the third course doesn’t offer much for vegetarians, one could presumably choose an extra dish from another course to make up for it.
Call (734) 327-2312 for reservations or visit
logan-restaurant.com for more information.
Mahek
This Indian restaurant is located on East Washington Street and offers a buffet for both lunch and dinner. Both meals are two-for-one.
Mahek is a great option for vegetarians, since there’s an entire section dedicated to meatless meals. Most of its food is northern Indian, meaning it specializes in roti, naan and rice.
Call (734) 994-5972 to make a reservation or visit
mahekannarbor.com for more information.
Marnee Thai Restaurant
Marnee Thai is right on Main Street next to a BP gas station. Marnee is associated with another Ann Arbor Thai restaurant, Lotus Thai. Only Marnee is involved in RW.
The lunches are two-for-one, while the dinners are $25 per person. The dinner includes any drink on the menu. From there, there are eight appetizers offered, 22 main courses and four desserts, including mango ice cream.
Call (734) 929-9933 for reservations or visit
marneethai-restaurant.com for more information.
Mediterrano
Mediterrano is a bit outside of the student part of Ann Arbor, right where Eisenhower and State Street cross. It serves food from all across the Mediterranean, from Greek to Spanish to North Africa.
Owner John Roumanis grew up in Greece as a boy, moving to the United States to work. He opened Mediterrano in 1995 after working in the food industry for years. He also oversees the selling of Mediterrano Extra Virgin Olive Oil, which comes from his hometown in Greece.
A few customer favorites are the butternut squash ravioli and mustard rack of lamb, and they’ll get a head start on trying them.
“We’re introducing our own Restaurant Week starting on the 13th,” said Ray Borden, manager. “Some people can be intimidated by our truer spices, so the dishes for this event will be more user friendly.”
Call (734) 332-9700 for reservations or visit
mediterrano.com for more information.
Mélange Bistro
This bistro and wine bar almost feels like a secret. The door on Main Street is understated compared to the high doors of the businesses next to it. From the outside, you’d never guess that you could walk downstairs and into a full bar and Asian-inspired cuisine.
Dinner at Mélange will be $25 per person. A few of the standout entrees are spicy shrimp and Asian chicken, both of which come with a bed of Jasmine rice.
On Friday and Saturday, patrons will be able to enjoy live music in the lounge.
Call (734) 222-0202 for reservations or visit
melangebistro.com for more information.
The Melting Pot
The Melting Pot is a fondue restaurant on Main Street. It has both cheese and dessert fondues, but don’t worry: even fondue haters will be able to find something to eat here.
The lighting is low and the servers will help you through the process if you’ve never been there before. Customers dip anything from pickles and sausages (in the cheese fondue) to pound cake and marshmallows (in the dessert fondue).
Call (734) 622-0055 for reservations or visit
meltingpot.com for more information.
Mercy’s
For the first time, Mercy’s restaurant in Kerrytown will be able to participate in the lunch portion of the week. Sure, its dinners will still be $25 per person, but lunches will only be two-for-$12.
“People really liked it (last year) and got their money’s worth,” said Mercy Kasle, co-owner of Mercy and the namesake of the restaurant. “We just had to make sure there was enough staff!”
The lunch has features like Kobe beef burgers and Burmese soup, while the dinner is divided into three different combinations named things like The French Asian, The Aquarius and The Brahman.
Call (734) 996-3729 or visit
mercysrestaurant.com for more information.
Miki Japanese Restaurant
Miki Japanese Restaurant is located on South First Street and has everything from sushi to teriyaki.
Lunch will be a two-for-one deal, with salad and miso soup as well as a choice between two sushi rolls or chicken teriyaki. Dinner is the more expensive $25 per person deal, with three courses in addition to a glass of house wine.
Call (734) 665-8226 for reservations or visit
mikirestaurant.com for more information.
Old Town Tavern
Old Town Tavern is the place to try if you just want a casual night out. Inside, the building feels like an old-timey bar, and the food covers some favorites like burritos, steak fries and wings.
Old Town, as it’s known to locals, will have a two-for-one special during both lunch and dinner times. On Jan. 16, musician Scotch Bonnet will take to the stage, so be sure to take advantage of the free entertainment.
Call (734) 662-9291 for reservations or visit
oldtownaa.com for more information.
Pacific Rim
Pacific Rim has one of the more extensive menus available for the week. As an Asian fusion restaurant, Pacific Rim will include everything from quinoa to kohlrabi to edamame – all in one dish.
The restaurant has five different entrees available during its dinners. Features include tenderloins grilled in a wasabi-peppercorn sauce and a Thai basil pesto fettuccini.
Call (734) 662-9303 for reservations or visit
pacificrimbykana.com for more information.
Palio
In passing by Palio’s window on Main Street, many passersby can’t help but be startled by the large looming man in the window. Once they get past the initial shock and realize that this man is just a statue, patrons sit down to an Italian dinner.
Palio will offer two-for-$25 dinners throughout the week, which include the choice of spaghetti with pumate, or sundried tomatoes.
Call (734) 930-6156 for reservations or visit
paliorestaurant.net for more information.
Prickly Pear Café
The Prickly Pear Café is a place for southwest-inspired food. And no matter what meal you enjoy at the Prickly Pear Café, you’ll be getting a side of their house-made guacamole.
The Prickly Pear will have lunch specials set at $12 per person and dinner specials at $25. Each meal comes with a choice of soup or salad and an option of any entrée on the menu (half an entrée for lunch, a whole entrée for dinner).
Call (734) 930-0047 for reservations or visit
pricklypear.com for more information.
Real Seafood Company
The Real Seafood Company will be serving mostly – you guessed it – seafood during Restaurant Week. The restaurant will keep both kinds of clam chowder on the burner (New England and Manhattan) as well as more creative options like drunken shrimp and hot rocks, which are flash-fried baby shrimp.
This establishment will be charging per person for both lunch and dinner.
Call (734) 769-7738 for reservations or visit
realseafoodcorerestaurant.com for more information.
Sabor Latino
Sabor Latino sits right on Main Street and brings Latin and Mexican dishes to downtown Ann Arbor. Of course, we would be remiss if we were not to mention the Margarita Mondays, in which margaritas are $3 all day.
During RW, both Sabor Latino’s lunches and dinners will be two-for-one. The dishes are more adventurous than what you might find in a run-of-the-mill Mexican restaurant. Case in point: chiles rellenos — a stuffed, egg-battered poblano peppers.
Some locals say that Sabor Latino has the “best ice in town.”
Call (734) 214-7775 for reservations or visit
annarborsabor.com for more information.
Sava’s on State
Sava’s on State is located where the restaurant Zanzibar used to be, and they have made themselves at home.
The inside of the sprawling restaurant features a wood balcony that stretches the length of the restaurant. During normal weeks, many of the Ann Arbor hipsters can be found here.
Sava’s will feature a two-for-one deal for both lunch and dinner. For dinner, the appetizers are to be shared, which is easier said than done when the choices are goat cheese with fig compote, pecan encrusted chicken skewers and a salad with bleu cheese and a poached pear.
Call (734) 623-2233 for reservations or visit
savasrestaurant.com for more information.
Seva
Seva has been in the same location in Ann Arbor since 1973, churning out vegetarian food for the vegetarians – and the masses.
Lunch will be two-for-$12, while dinner will be $25 for one, with a glass of wine included.
Seva will include plenty of vegan options as well, such as Fuji apples with spicy pecan chutney and roasted vegetable pot pie.
Call (734) 662-1111 for reservations or visit
sevarestaurant.com for more information.
Shalimar
Shalimar is an Indian restaurant right on Main Street specializing in north Indian, Tandoori and Mughlai dishes. It will provide both vegetarian and non vegetarian during RW, with choices like palak kofta, which are spinach balls stuffed with homemade cheese, herbs and spices.
Both lunch and dinner are $12 and $25 per person, respectively.
Call (734) 663-1500 for reservations or visit
shalimarrestaurant.com for more information.
Silvio’s Organic Pizza
Silvio’s Organic Pizza may sound like quite the hippy establishment, but meat lovers need not fear: pepperoni lives here! Still, Silvio’s isn’t your average pizza joint. Besides serving courses like gnocchi with butter and sage, it offers a glass of wine with its $25 dinner during RW.
Lunch is $12, and can be vegan or gluten free. And customers should know that should they go to Silvio’s looking for pizza, they’ll only be able to get it on the menu during lunch (unless they order off the fixed-price menu, of course).
Call (734) 214-6666 for reservations or visit
silviosorganicpizza.com for more information.
Vinology Wine Bar & Restaurant
As the name suggests, Vinology prides itself on its wine. Which, of course, means it creates food to match.
Customers can enjoy prosciutto and Parmesan dumplings by night (dinner) and slurp on a forest berry liquid nitrogen milkshake by day (lunch).
Happy hour is 4-6 p.m., Monday through Friday. That means that vinologists can sip on wines by the glass for half off or drink $3 draft pints with their sweet potato ravioli.
The lunch and dinner meals are paid per person.
Call (734) 222-9841 for reservations or visit
vinowinebars.net for more information.
Weber’s Restaurant
Weber’s is another one of the restaurants that is on the RW roster, yet off the beaten (aka downtown) path. Of course, that hasn’t deterred customers from coming in.
“We get kinda busy, yeah. My favorite thing is the whitefish ’cause it’s on both menus!” joked Ellen Sobieck, supervisor.
Both lunch and dinner menus include more than a dozen choices, such as the Salmon Oregon, featuring grilled Atlantic salmon with a salmon and chive mousse center, all wrapped with smoked salmon.
The lunch and dinner options are priced per person.
Call (734) 665-3636 for reservations or visit
webersinn.com for more information.
To find out more about Ann Arbor Restaurant Week or learn about future Restaurant Weeks, visit
annarborrestaurantweek.com.
A taste for cookies?
Join the fun in the first annual Washtenaw Community College Holiday Cookie Swap on Wednesday, Dec. 15 from 1–3 p.m. in SC 211, the former Board of Trustees meeting room.
Just bring in two dozen of your own cookies and trade with others who bring in theirs. Then take a wide variety of two dozen cookies home to the family — or better yet, share them with co-workers.
For more information, e-mail
rbarsch@wccnet.edu.
Patti Smith, of Ann Arbor writes a beer and food blog. Sarah Smalheer of Chelsea, provides recipes like limoncello, an Italian lemon liqueur, on her blog. Diana Dyer, a nutritionist, cancer survivor and garlic farmer, created a website dedicated to healthy recipes. And Kate Remen-Wait’s blog posted 135 recipes, including restaurant reviews and reports on her weekly farm shares from Tantré Farm.
They are all a part of an online group called the Michigan Lady Food Bloggers. The group boasts 106 members, with representation from every county in Michigan.
No two blogs are the same, but what these bloggers all have in common is a love and passion for food. Some write about cooking for young children. Others have a local foods focus, while others share travel logs about eating on the road.
“What is cool is the diversity,” said Smith. “There is a blogger with a North African focus.”
There is also a competitive and food-challenge element to some of the blogs. Others enter national recipe contests, while some take on local food challenges. Some even dare to tackle difficult recipes from famous cookbook authors like Julia Childs and Thomas Keller.
Most communicate through each others’ blogs or via e-mail, but some get together for in-person events. The most popular event is their annual Christmas Cookie Swap.
“It’s like a nuclear bomb with crumbs everywhere,” said Smalheer, describing their annual cookie exchanges. “We crammed 18 women in my small living room one year.”
These cookie swaps work by having people bring a certain number of homemade cookies for trade.
“Husbands (and boyfriends) are pleased with all of the great food we bring home from our events, like the huge trays of Christmas cookies,” Smalheer said.
The group is also a great source for hard-to-find resources.
“I found the caterer for my son’s wedding reception,” said Dyer. “The chef was enthusiastic to do vegan items.”
Some bloggers are more active than others and post weekly, while others fall off the radar.
“No one has been kicked out for low activity,” said Remen-Wait.
The club — as its name suggests — is only for ladies. But how would they know if a guy tried to join the club using a woman’s name?
“We don’t know if someone is female,” admitted Remen-Wait, speaking about the identity of some Michigan Lady Food Bloggers. “We are trusting. If someone wanted to post under a false identity, we would not know.”
Guys need not feel left out, however. All of these blogs are posted publicly, which means everyone has access to all the content, and anyone can send a comment about the posts.
Try these holiday cookie recipes at your house
Snicker Doodle
By Patti Smith
1 cup shortening
1.5 cups sugar
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 ¾ cups flour
2 tablespoons sugar
2 teaspoons of cinnamon
Mix shortening, eggs and sugar. Then mix the dry ingredients except the two tablespoons of sugar and two teaspoons of cinnamon; combine. My batter tends to be a little dry, so I often put in a dash of Half & Half to moisten it up. Roll into balls. Roll the balls in the cinnamon sugar mixture and put on a cookie sheet that has been greased or, in my case, has parchment paper on it. Bake at 400 degrees for about 10 minutes. Don’t panic when you see them puff up and then flatten out; it’s all part of the charm.
Apricot Ginger-Almond Sandwich Cookies
By Brian Steinberg
2 cups all-purpose flour
1 ¼ cups slivered almonds
1 cup sugar
2 sticks unsalted butter, chilled
1 teaspoon almond extract
½ cup apricot jam
¼ inch piece peeled fresh ginger, minced
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, add one cup of flour and the almonds and process for about a minute. Add ½ cup of sugar and the rest of the flour and pulse to combine. Add the butter and pulse to form dough. Do not over mix. On a floured surface, roll out the dough to a thickness of ¼ inch and cut into two-inch rounds. Roll the remaining dough and cut out rounds. Bake for about 15 minutes. To make the sandwiches, combine the jam with the ginger. Spoon out a teaspoon of jam between two cookies and coat with the rest of the sugar while the cookies are still warm.
Pecan Snowdrops
By Sarah Smalheer
1 cup unsalted butter, room temperature
½ cup confectioner’s sugar
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon water
2 teaspoons vanilla extract
1 ½ cups chopped pecans
Cream the butter and powdered sugar in the bowl of an electric mixer. Add the flour and salt and combine. Add water, nuts and vanilla and combine. Chill dough for an hour. Preheat oven to 350 degrees. Pinch off wads of dough and roll into balls approximately one inch across. Arrange on baking sheet. Bake for 15 minutes. Prepare a small bowl of powdered sugar. Roll the cookies in the sugar once while still warm, allow to cool completely and roll again.
Chocolate Matzo: Not just for Chanukah
By Brian Steinberg
4-6 sheets of matzo (Yehuda brand preferred)
2-3 bars 4 oz Ghirardelli Bittersweet Chocolate, 60 percent
½ cup toasted almonds, walnuts and/or hazelnuts
A few pinches of kosher salt
Preheat oven to 350 degrees. Line two sheet pans with tin foil. Chop the chocolate. Toast almonds in oven or toaster oven for about 10-15 minutes. Make sure not to burn the nuts.
Chop the nuts and set aside. Sprinkle the chocolate over the matzo and bake in the oven for two to three minutes, just until the chocolate melts. Spread the chocolate with a rubber spatula over the matzo to create a smooth layer. Sprinkle on almonds and a small pinch of salt while the chocolate is still melted, so it sticks. Let it sit in a cool place. Break into smaller pieces and serve, or for fun pass around a full sheet and have guest break off their own piece. Present in a decorative wrap or a cookie tin.
To learn more:
MichLadyFoodBloggers
Patti Smiths Blog:
palateofpatti.wordpress.com
Sarah Smalheer’s blog:
unabuonaforchetta.blogspot.com
Kate Remen-Wait’s blog:
4obsessions.blogspot.com
Diana Dyer’s website:
365daysofkale.com
For favorite holiday cookie recipes by The Voices’s Food Editor, check out http://washtenawvoice.com
James Highsmith of The Washtenaw Voice takes on another slice of pizza at Bella Italia in Ann Arbor.
Take the challenge
Get a threesome together and take a healthy appetite for the “30-inch Pizza Challenge” at Bella Italia, 895 Eisenhower Parkway, Ann Arbor.
To learn more, phone (734) 222-9993, or visit:
bellaitaliapizzaandpasta.com
Nick Gavizi of Ann Arbor beat James Rocker’s record for the most patties eaten at Ann Arbor’s Blimpy Burger.
He downed 43 patties, which came to 4.3 pounds of meat alone — not including the buns, cheese and toppings.
“Man v. Food” host Adam Richman, of the Travel Channel, tackled Tios Mexican Café’s legendary Mount Nacheesmo, a five-pound plate of nachos.
And Bella Italia of Ann Arbor offers its 30-inch pizza challenge, pitting its nine-pound monster against three hungry eaters.
Competitive eating has grown in popularity as the result of shows like “Man v. Food.” These fun contests are a whimsical part of the American food culture and competitive spirit.
Many local restaurants offer these challenges, which can make them a possible tourist destination for competitive eaters — and a source of local pride and lore.
There are also stand-alone competitive food events that are sponsored by organizations like Major League Competitive Eating (MLCE). MLCE oversees about 80 food challenges annually, with some featured on sports channels like ESPN.
When the winter wind begins to move its way through Michigan, we polar bears accustomed to the bitter temperatures and inches of snow know the best way to survive the season is with some good home-cooked comfort food.
That’s because there is nothing better on a cold day than pulling a warm homemade pie out of the oven, spooning smooth mashed potatoes or sipping a bowl of soup — made from the same recipe your family has used for generations.
So although you may reserve turkey and stuffing for Nov. 25, there’s no reason to limit whipping up those family recipes to just one or two days a year.
Just as we should be mindful to give thanks for our many blessings more than during the holiday season.
And when a group of people as diverse as The Voice staff gets together and starts swapping family recipes, some pretty mouth-watering ingredients begin to fly off the flour-caked notecards.
We just had to share some of them with you.
Barszcz – Polish soup
Josh Chamberlain
Every winter, my family drives to Kalamazoo to celebrate the Polish Christmas Eve holiday Wigilia with a special dinner. Family members catch up and embrace, and everyone eyes the mountains of prepared food.
No one is allowed to eat, however, until the first star is spotted. This task is given to the younger members of the family, who step out into the frigid December air and look hopefully up at the sky. After the star-spotters have been outside in the snow, this beet soup is the perfect thing to warm them up all the way to their toes.
Barszcz (Polish Borscht)
1 lb red beets, cut into small cubes
1 large red onion, diced
1 bay leaf
2 tablespoons vinegar, or 1 tablespoon vinegar and 1 teaspoon lemon juice
Cover all ingredients with water in a large pot and boil for an hour. Add salt and pepper to taste. May be served with sliced mushrooms and potatoes, or cold with rye bread.
Early morning cinnamon rolls
WENDY OCHOA
Contibutor
While most people probably associate turkey, stuffing and pumpkin pie with the holidays, I have an entirely different gastronomical delight that I look forward to.
On Thanksgiving morning, my favorite thing to do is to grab a cinnamon roll and camp out in front of the fireplace and watch the Thanksgiving Day Parade on TV. For years, my mom made the cinnamon rolls. Then I moved to Louisiana, which makes coming home for the holidays difficult.
Necessity dictated that I learn to make these rolls, and ever since they’ve become a popular staple — even to the point where a friend in Louisiana asked me to just make the rolls and not send a gift!
Yes, they require yeast and some folks don’t like to work with yeast, but it’s well worth the hassle.
Makes 12-18 rolls
Dough
1 package yeast
1/2 teaspoon sugar
1/2 cup warm water (not hot)
1/2 teaspoon salt
1 cup milk (scalded – you can do this in the microwave or on a stovetop)
3 ½ cups flour
1 egg
1/3 cup melted butter
Filling
1/2 cup melted butter
3 cups brown sugar
2 to 3 tablespoons cinnamon
Raisins or pecans optional
In a small bowl, pour the warm water over yeast and then set aside. In another small bowl, pour milk over sugar and salt. Stir and set aside. In a large bowl, mix half of the flour (1 ¾ cups) with the egg and butter. Mix in the yeast mixture and milk mixture. Add the other half of the flour. Add more flour if needed. Knead (you can do this by hand or with the hook attachment on a KitchenAid mixer); let rise. Punch down when it doubles in size. Now the dough is ready to roll out for cinnamon rolls.
Roll the dough out to about 1/4–1/2 inch thick. Brush dough with 1/2 cup of melted butter. Then sprinkle the cinnamon and brown sugar mixture on dough. Add raisins or pecans if desired. Roll the dough into a long roll. Cut into 1/2 inch rolls. Place into a greased cupcake tin and allow to rise until doubled. Bake for 20 minutes at 350 degrees.
Cheesy Potatoes
ANNE DUFFY
Staff Writer
Mmmmm, the aroma of cheese cooking on potatoes. Every year my family expects to see, smell and eat the cheesy potatoes that my mother, Betty Lou Duffy, is famous for making at almost every holiday gathering. One year she didn’t make the dish and the cousins all complained and moaned. They actually told her she wasn’t allowed to come next time unless she made them. That was it; my mother never missed a beat since, making sure she always has cheesy potatoes at all gatherings. And now you can too. Enjoy!
2 lbs frozen hash brown potatoes
1 cup diced onion
1 can cream of celery soup
1 lb sour cream
1 stick of melted butter
12 ounces cheddar cheese, grated
Mix together in bowl. Grease the bottom and sides of a 9×13 Pyrex dish and add ingredients. Add one cup of crushed potato chips on top before baking. Bake at 350 degrees for 1 hour.
Nutty salad
NICOLE BEDNARSKI
Features Editor
Thanksgiving dinner at my house has always been the traditional turkey and stuffing meal. We set out the fine china at the dining room table and fill serving dishes with gravy, cranberry sauce and the works.
But my mom introduced a new twist to the set up a few years ago. I have to admit, when a salad hit the table, everyone sitting was more than confused. As true old-school southerners, empty carbs and dishes that are sure to make us lethargic, football-watching hippos are really the only items on our food radars for Thanksgiving.
But this salad gets the job done. It’s nutty and fresh and all kinds of delicious.
Salad
Two heads of cut romaine lettuce, rinsed and dried
1/2 cup Monterey Jack cheese
3 ounces pecans, toasted
1 ½ ounces sunflower seeds
1/2 cup chopped red onion
1 cup sliced strawberries
Dressing
1 ½ cups sugar
2/3 cup white or wine vinegar
2 teaspoons dry mustard
1 ½ teaspoons salt
1 cup vegetable oil
2-3 tablespoons poppy seeds
Mix dressing ingredients together.
Mix salad ingredients together separately in a large serving bowl and toss in dressing.
Molasses Cookies
FRANCES ROSS
Contributor
For the past few years, I’ve basically taken over the kitchen on the holidays. Dear Mom has never been blessed with the ability to cook very well. She tends to burn food with great ease. So I decided to start my own traditions — starting with molasses cookies.
I grew up on molasses cookies from the local farmer’s market. Not only are they delicious, they’re almost idiot-proof. You throw them in the oven and take them out when they smell like cookies. Duh. And if you overcook them? No worries. The jam keeps them nice and soft.
They’re just as good the next day.
Makes 4-8 dozen
2 cups sugar (plus extra for dusting)
1 ½ cups unsalted butter softened
1/2 cup molasses
2 eggs
4 cups flour
1 teaspoon baking soda
1/2 -1 teaspoon salt
2-4 teaspoons cinnamon
1 teaspoon ginger (ginger oil also works well if you have it)
1 teaspoon cloves
1/4-1/2 teaspoon nutmeg
1-2 teaspoons vanilla
Blackberry or raspberry jam (optional)
Preheat oven to 350 degree. Butter cookie sheets. Mix together butter and sugar until fluffy. Add molasses, eggs and vanilla. Mix in spices, soda and flour.
Place dough on cookie sheets in heaping tablespoons. Make a little crater in the middle of each cookie and put a little bit of jam in each (about 1/2–1 teaspoon). Bake for 8-10 minutes or until the edges begin to brown. Sprinkle them with a bit of sugar while they’re still hot. Cool for a minute or so before transferring somewhere to cool completely.
Store in airtight container to keep them soft for longer.
Polish Pierogis
Drew Brodie
Contributor
This is a favorite holiday food in my family. I remember going over as a family to Grandma and Grandpa’s house before the holidays, and making several batches of pierogis and freezing them to be served during holidays, birthdays and family get-togethers. Every time we see family, we have pierogis and kielbasa — a Polish family tradition since I can remember.
Smaczne! Tasty!
Makes about four dozen
Dough
3 cups flour
3 whole eggs
2 tablespoons Crisco oil
1 tablespoon sour cream
1/4 cup potato water
Filling
(Potato or sauerkraut are popular substitutes.)
Dry cottage cheese mixed with Philadelphia cream cheese to make a ball about the size of a large marble.
Combine all the ingredients for the dough in a large bowl and mix completely, sprinkling in flour. Roll the dough out into about four dozen balls. Cover for 10–15 minutes and the dough will begin to rise. Roll out each ball of dough so it’s thin and place a cheese ball in the center.
Fold the dough in half over the cheese ball and press the edges together. Place the folded pierogis on a cookie sheet and sprinkle them with flour. Bring a large pot of water to a boil and add in the pierogies over medium heat. (Don’t add all the pierogis in at once or they will clump together.)
When the pierogis start to float to the top, take them out and let them cool and dry. After cooling, use a large frying pan (with butter) to fry them crispy golden brown.
The Polish tradition is to dip them in sour cream as you eat them.
Leftover delights
BRIAN STEINBERG
Staff Writer
I made these biscuits the day after Thanksgiving last year. They go perfectly with leftover turkey to make incredible biscuit turkey sandwiches — or they taste great on their own.
Sweet Potato Biscuits
Makes about 15 biscuits
2 cups of all-purpose flour
2 ½ teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons of chilled butter
3/4 cup chilled buttermilk
1/2 cup of sweet potato puree
1-2 tablespoons of melted butter for brushing (optional)
Place the flour, baking soda, baking powder and salt in the bowl. Slice the cold butter into eight pieces and cover with the flour mixture. Using a pastry cutter, cut the butter into small, pea-sized pieces. Combine the chilled buttermilk and sweet potato puree and mix to create a dough. Dump out the dough on a clean, floured counter. Fold the dough a few times to form, then roll the dough out to a thickness of one inch.
Cut the biscuits in a straight up and down motion without twisting. Twisting will seal the sides and prevent raising. Fold the remaining dough and cut until you have used all of the dough.
Place the biscuits next to each other, but not touching, on a parchment paper-lined baking sheet.
Bake for 20–24 minutes in a 425 degree oven.
Brush with melted butter.
This version of a ’hot brown’ turkey sandwich has a cheese sauce and bacon on top to make a different and delicious way to consume leftovers.
LOUISVILLE – Not every town can boast its own sandwich like Kentucky’s Hot Brown, an open-faced turkey sandwich with bacyon, tomato and Mornay sauce.
Many eateries in Louisville offer the Hot Brown, but arguably the best is at J. Graham’s Café, located at the Brown Hotel. It was invented in 1926 by Chef Fred Schmidt at the hotel, from which the sandwich takes its name.
“There are other items on the menu, but most come for the Hot Brown,” said Matt Wilcoxen, sous chef of J. Graham’s Cafe. “On busy days we sell about a hundred.”
A quick view of the tables at J. Graham’s reveals the signature oven-safe plates featuring a bubbling Hot Brown in front of all but a few diners.
For those interested in trying this sandwich, you better bring your appetite. This is not low-calorie fare. The first ingredient in the two-serving recipe is a quart of cream. And we have not even mentioned the cheese, butter, turkey and two pieces of bacon yet.
“It is so rich that many diners split a Hot Brown and finish off the meal with a salad,” said Wilcoxen.
Many visitors to Louisville feel that trying a Hot Brown is an absolute-must experience.
“It would have been a shame not to have it,” said Jeff Beck, a guest of the hotel, who was in town to attend a wedding. “It was very unique. I recommend it.”
You can tell if people like their food by how quiet they get when they are eating. Eating a Hot Brown left one Voice staffer speechless.
The traditional Hot Brown is made with turkey, but you can substitute country ham. J. Graham’s Cafe also features an Egg Florentine version for breakfast.
The Legendary Hot Brown Sandwich Recipe
Recipe courtesy of the Brown Hotel Serves two (or four)
2 ounces whole butter
2 ounces all-purpose flour
1 quart heavy cream
1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish
Salt and pepper to taste
14 ounces sliced roasted turkey breast
2 slices of Texas toast, crust trimmed
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
Paprika
Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about two to three minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven-safe dish and cover with seven ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one-half of the Mornay sauce to completely cover the dish.
Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley and serve immediately.
Ham variation: Substitute equal parts country ham for turkey.
Egg florentine version: Substitute four poached eggs, one bag of frozen spinach (thawed, liquid squeezed out),and six artichoke hearts pieces for the turkey.
Follow the recipe for the turkey version, but instead of turkey, place half the spinach on the Texas toast. Place two poached eggs on top of the spinach and plate three artichoke heart pieces on the plate. Add the rest of the ingredients and broil.
