My mom is my hero so it has to be special... I'm making dinner. The menu: mediterranean meze platter; grilled wild halibut cheeks with preserved lemon, parsley and mint; sauteed baby artichoke salad with oven roasted tomatoes and pecorino romano; homemade rosemary flatbreads; and for dessert- grilled peaches drizzled with rosewater syrup over greek yogurt. Plus some lovely bottles of wine... I hope she'll like it!
Complex red wine... Interesting, rare, maybe good for you, maybe not. Delicious.
When I lived in Kenya my friend and I came up with a restaurant called "Tuli Tembea Tembea" which means "we walked and walked" in Swahili. Of course it would focus on the amazing Swahili foods we ate with menus printed in horrible English, the worse the better we discovered. With such a blend of Indian, African, Arab, and European dishes set in a tropical region, Swahili food was one of the original fusion cuisines. Amazing flavors... I miss it!
Oregon would have to be hazelnut (we call them filberts) flavored ice cream swirled with Marion berries and crunchy granola!
When I lived on the coast of Kenya, we frequented the Arab-style ice cream cafes. By far my favorite flavor was cardamom-saffron and my friend loved the avocado drizzled with rose water. Definitely not sweet, but not quite savory either- they were delicious!
When I lived in Kenya all I craved was the healthy foods I took for granted here in the U.S. Things like cauliflower, grapes, and celery... Of course my first meal back at home (Oregon) consisted of spinach salad and Pinot Noir from LaVelle Vineyards.
I'd have to go with roasting or grilling since it intensifies the flavor of anything!
The carcass and leftovers. So many possibilites.... Soup, enchiladas, pad thai, tagines, its endless!
Dark chocolate
Complex, sometimes a little bitter, a little spicy, indulgent
But also sweet and soft, with a heart that's easily melted!
Lemon meringue pie. I have a layer of delicious fluff that everyone enjoys, but I also have a more complicated component if you dig a little deeper...Too bad I'm bad at making the stuff.
Hillary
Chew on That
key lime pie. sweet, refreshing, and tart all at the same time...
@PerkyMac....All food is my passion, and I will never have a single theme. I guess that would make my cookbook a bit of a challenge! I will think on that. I am all over the threads tonight. I am trying to catch up with the interesting topics! I live in the Ambler/Montgomery County area.
Peruvian bistro. Very few items on the menu. It would reflect a Limeño influence. You'd see typical items like sancochado, causa, empanadas, ceviche, quinoa, lomo saltado, ají de gallina and roasted chicken with screaming green salsa de ají.
Most recipes would be adapted from this.
Without funding from some wealthy patron, I couldn't afford a liquor license, so no chicha or pisco sours. That's life.
I grew up in a restaurant. My parents and my mother's two brothers opened a restaurant/cocktail lounge in 1963, and I can tell you that operating a successful restaurant is about much more than the food, which is why I went to work for a newspaper (BTW: a newspaper is second on my list of businesses I never want to own.) When you think about restaurants, think about cooks calling in sick, wait staff calling in sick, health inspectors, liability insurance, the rising cost of food stuffs, and employees with their hands in the till. My favorite restaurant story involves a friend of mine whose parents also owned a restaurant: He was called out of bed to fill in for the breakfast cook who wasn't sick, but had been shot dead by his wife a few hours earlier.
comfort food and home cooking all the way! sweet and sour brisket, roast chicken with tarragon and bread sauce, leg of lamb, noodle kugel, spaghetti carbonara, chicken matzo ball soup, roasted potatoes, very homey desserts like pumpkin spice cake, chocolate layer cake, cheesecake...
Californian Fusion..San Francisco
OR!
some kind of burger place..also in SF
all upscale stuff.. =D
@crazyspice..........go for it! Opening a gourmet shop/restaurant takes capital, planning, resolving zoning issues, lawyers, accountants, suppliers..........shall I go on? But using your talent to create and write a cookbook and share your love.....wow! You should totally go for it if that's in your heart. What's your passion/theme?
BTW: To answer a question you asked elsewhere: I'm in the far NW suburbs of Philly - Perkiomen Valley, hence my "name". You?
I've always liked the idea of running a bar that serves whatever I cook that day. Most often, something served from a big pot.
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