Tuesday, April 15, 2014

Recipe: Coriander and Ginger-Crusted Tuna

I love tuna, and this was the first time that "R" and I had ever cooked with it at home. WHAT?!?! How did that happen? Well, we picked up some fresh tuna steaks from Kate's Fish at the West Side Market, and tried this recipe:

Coriander and Ginger-Crusted Tuna (Makes 4 servings, Total Time = 25 minutes)
(Adapted from Cuisine at Home magazine)

For the Tuna, Grind:
1 Tbsp. coriander seeds
1 tsp. black peppercorns
1/2 tsp. ground ginger
1/2 tsp. coarse Hawaiian red salt or kosher salt (We used a salt blend that we picked up from Spice Hound)
2 tsp. sesame or olive oil

4 ahi tuna steaks (4-6 oz. each)

For the Sauce, Puree:
1/2 avocado, pitted and peeled
1/2 cup each ginger beer and fresh cilantro leaves (We used ginger ale instead.)
1/2 cup fresh lime juice
2 Tbsp. minced fresh ginger
1 tsp. wasabi paste
1/2 tsp. coarse Hawaiian red salt or kosher salt

Preheat grill to medium-high. (We pan-seared them instead of grilling- 2 minutes per side for medium-rare.)
Brush grill grate with oil.
For the tuna, grind coriander seeds, peppercorns, ground ginger, and 1/2 tsp. salt in a coffee grinder until coarse.
Brush tuna with oil and rub spice mixture on both sides of each piece of tuna.
Grill tuna, covered, 2-3 minutes per side for medium-rare.
Remove to a plate while making the sauce.
For the sauce, puree avocado, ginger beer, cilantro, lime juice, minced ginger, wasabi paste, and 1/2 tsp salt in a food processor until smooth.
Serve sauce with tuna.
We paired it with some roasted asparagus and Minute Rice for a quick meal during the week. The tuna rub was flavorful without dominating the fish, and the sauce added a zesty zing to it. A little heat, thanks to the wasabi.

Wednesday, April 9, 2014

Das Schnitzel Haus

We have driven by Das Schnitzel Haus so many times that it's impossible to count. Parma is an errand destination for us often, so I've always been curious as we passed the restaurant.
Fridays in Cleveland mean one thing...Fish Fry. We had tried to get in to Wexler's, close to home, but the line was out the door at 6:00pm. So, that left us driving around, looking for food. "R" still had his heart set on a fish fry. Das Schnitzel Haus killed two birds with one stone. We finally tried the restaurant, and "R" still got his classic fish fry ($10.95).
They were offering cod or perch, and he went with the cod. I'm a perch girl, myself! He chose Cabbage and Noodles as his side dish, and we both liked it. The fish was heavy on the breading, but it had great crunch to it without over-drying the fish inside.

When I started looking at the menu, I was drawn to the standard German dishes featured.
One of my favorite dishes that my mom makes is her Wiener Schnitzel, so I had to give theirs a try.
For $16.95, it comes with two sides of your choice. I had a hard time selecting, because there were a lot of "carb" options, but not one vegetable side dish available. I guess you can count Red Cabbage or Cooked Kraut, but come on. I ended up with the Cooked Kraut and Mashed and Gravy. The kraut was what you'd expect. The mashed potatoes had the texture of boxed potato flakes, but the gravy saved this side. It was one of the richest, most flavorful gravies that I've ever had. A squeeze of lemon over the schnitzel, and I dug in. While it wasn't as good as mom's, it was a darn good, classic schnitzel.

I think Sterle's still stands out in my mind for this type of cuisine, but this was a fun experience and I'd go back to sit in their heated Beer Garden. I hear that they have a good brunch too! They have a mid-sized parking lot adjacent to the building, and the atmosphere inside is very predictable. Vinyl booths, dark wood, red and green decor, and lots of German knickknacks. It is family-friendly, with a Kids Menu and wipe-able surfaces at the table. The portions are big for the price, and you won't walk away hungry.

Who has your favorite German food in the Cleveland area? 

Das Schnitzel Haus
5728 Pearl Road
Parma, OH

Das Schnitzel Haus on Urbanspoon

Monday, April 7, 2014

April Earth to Table at CVI

12 courses, 5 hours...it was a marathon, not a sprint...but one memorable meal at the Culinary Vegetable Institute this past Saturday evening. "R" and I were invited to attend the April Earth to Table Dinner, featuring Chef Ryan McCaskey from Acadia in Chicago. The monthly dinner series features prominent chefs from across the country, and from our own backyard. It's the best of both worlds---highlighting some of our local talent, and bringing in talent for Ohioians to discover. This dinner, did just that. "R" and I already excitedly planning an excursion to Acadia after this epic meal from the Executive Chef.

It was a gorgeous sunny evening in Milan (Ohio), and the tables each had a touch of spring.
Spring has certainly sprung around the farm.
The rustic and airy lodge was a perfect setting for this farm-to-table dinner.
The massive chef kitchen is open, and guests wandered in and out to admire the chefs at work, and to watch the meticulous plating taking place.
The evening started out with a complimentary glass of bubbly, and an amuse-bouche with a nod to a classic lobster roll.
The first official course was a Turnip Soup with Chocolate "Soil", Purple Royal Turnip, Smoked Trout Roe, Grapes, and Citrus Begonia.
Right out of the gate, this dish was plated beautifully and full of interesting texture and flavor. It ended up remaining one of my favorites of the meal.

We were seated with three other couples, all strangers at the beginning of the meal, but we enjoyed each others' company and the atmosphere. Sitting beside the impressive stone fireplace certainly helped set the mood!
The second course was Stonington Lobster with French Onion Soup, Alliums, and Soubise.
It had bright notes, and delicate flavor, throughout.

Next, we had Swan Creek Farms Duck with Ramp Puree, Yuzu Gel, Dashi, Mustard Greens, and Pea Tendrils.
My first taste of ramps for the season! Northeast Ohio does get a little "ramp fever" around here. The duck was crispy and tender, and we all spooned up the broth until our bowls were clean.

Fourth course was Halibut with Avocado Green Goddess, Black Olive, Preserved Meyer Lemon, Licorice, Hon Shimeji, Anise Hyssop, and Red Ribbon Sorrel.
This dish I could easily imagine as a full-sized serving, and one that I would want to order! Another meal favorite.

We were then served a buttery Tagliatelle with Miso Butter, Truffle, Bottarga, and Fine Herbs.
Sixth course was Swan Creek Farms Pork Belly with Horseradish Pudding, Uni Emulsion, Farm Radishes, and Arugula.
This was the only course that I didn't care for. The flavors were fine, but the texture of the pork belly was not that buttery, melt-in-your-mouth, meat that really good pork belly feels like.

Our "bread" course was a Herb Ramp Waffle with Epoisses Butter.
The table was served two different butters to try, one with sea salt and one garlic. The garlic butter also tasted like it was infused with the rind of a great, stinky cheese. "R" and I both dug in to that one! I've decided that every dinner party should include a waffle course. Make it happen.

The last savory course of the evening was Beef Short Rib with Heirloom Carrots, Fried Spoon Bread, Carrot Puree, Chinese Toon, Demi, and Pansies.
This plate was visually a work of art. The short rib had nice flavor, and pulled right apart.

Now, it was time for two three dessert courses. Since I'm not a "sweets" gal, I figured that the best part of the meal was over for me. Oh, how I was wrong.

We enjoyed a light Honey Parfait with Rhubarb and Cheesecake that was equally pretty to look, tasty, and utilized interesting technique.
Then, the official last course of the meal was served. The Profiterole with Black Walnut and Hot Chocolate was simply one of the best endings to a multi-course dinner that I've ever had.
If all desserts tasted this good, then I would be a convert. It was served with a Black Walnut Liqueur that CVI's Executive Chef made from harvesting the nuts locally. It paired very well, and it was a treat that he shared it with us.

The servers brought out two different kinds of chocolates from the kitchen as we were wrapping up, and another bite of a sweet treat ended the evening.

Overall, this was one of the most memorable dining experiences that we've ever had. The gorgeous plates of food coming out of the kitchen displayed such culinary technique and attention to detail. Maybe too much attention to detail since the meal took five hours to serve? We did hear that they don't usually last as long. Oh well, it was worth it. Chef McCaskey is clearly talented, and Ohio was lucky to have him here to share that with us for an evening. I just had to snap a picture with him, and the famous Farmer Lee Jones from Chef's Garden/CVI.
The meal left me wanting more, from Acadia and from CVI. CVI has a great lineup of spring and summer Earth to Table Dinners, including one of my favorite lady chefs in Cleveland---Anna Harouvis on Saturday, May 31st. She'll show you that vegan and raw food is sexy and delicious! I can't attend, but I've got my eye on the July event. Road trip, anyone???

Culinary Vegetable Institute
12304 State Route 13
Milan, OH 44846

Disclosure: I was provided with two tickets to the April Earth to Table Dinner. I was not asked to post or share photographs from the event, but we had such a wonderful experience that I chose to share this with my readers. Thank you to CVI for the memorable evening!

Friday, April 4, 2014

Luca- Impressive Views and Memorable Food

The restaurant space tucked away at 2100 Superior Viaduct has always been one of my favorite locations in the city. Since moving here in 2007, it has been Ponte Vecchio, Viaduct Lounge, and now...Luca Italian Cuisine. It has one of the most unique, and breathtaking, views of Downtown Cleveland and the river.
Gazing out at magnificent bridges, the east bank, and Terminal Tower doing its light dance every evening is just special. This restaurant location has always felt like a special occasion spot, and Luca is doing just that.

We've had dinner there twice now, just one week apart (it was that good). I selected this restaurant for my birthday dinner, and then immediately took my parents there the following weekend when they were visiting from out-of-town.

Our first visit was everything that you want a fine-dining experience to be. We had a window table with gorgeous views, our server was knowledgeable, attentive, thoughtful, and charismatic, and the food was memorable. Our server made several recommendations, and we started with the TARTAR DI FILETTO MANZO- chopped filet mignon with capers, red onion, parsley, egg yolk and whole grain crostini ($15). This dish was divine, and honestly better than the famous tartar at The Greenhouse across the river. It was so bright and flavorful. We also shared a half order of a pasta that is no longer on the menu. I love it when restaurants offer a half and full-sized portion of pasta. Great for sharing as a starter, or ordering as your entree. "R" then ordered the OSSOBUCO DI CINGHALE with slow roasted wild boar shank, dolcetto wine, julienned vegetables and linguini pasta ($34). The wild board just fell apart at the touch of a fork, and the dish became a great bolognese sauce. It wasn't complex in flavor, but just hearty and well-prepared. I ordered the fish special of the evening, and it was honestly one of the best pieces of fish that I've ever had. Worth the $43 price tag (that wasn't revealed until the check came)? No, maybe not, since several other entrees had sounded just as good. But, I really enjoyed it.
During my second visit, we shared the CARCIOFI AL ARAGOSTO- lobster meat and mascarpone stuffed artichoke breaded with a light tomato sauce ($14). The lobster and cheese were pretty lost in this dish, so it was mostly the fried breading. I'd pass on this dish again. The tomato sauce that accompanied it, however, was wonderful, and we enjoyed sopping it up with our bread. My mother and I both ordered the Beet Salad special that night, and it was the worst beet salad that I've ever had. The dressing was a pistachio oil, and it really lacked flavor. The whole dish just tasted too plain, and a little "dirty" from the earthy beets. Sad, because a beet salad is one of my favorites. The meal quickly redeemed itself though, when the half portion of pasta arrived that my parents shared. It is also a dish that is no longer featured on the menu, but it was a squid-ink ravioli with gorgeous shrimp and hunks of lobster topping it. The sauce on this dish was also fabulous, and I stole a bite or two.

My parents then split the MAIALE AL FUNGHI- Grilled berkshire pork chop with wild mushroom and dolce gorgonzola sauce ($28). The kitchen actually split the whole dish onto two plates, which was so accommodating (no split charge too). This dish was outstanding, and one of the best pork chops that I've tried. I went for something that had caught my eye during our first visit, the RISOTTO DEL GIOR. It changes daily, but that night (and the previous weekend) it was a lobster risotto.
This dish had the most lobster that I have ever witnessed on a plate, and I just kept uncovering large pieces of claw meat. This lobster-lover was in heaven. The risotto wasn't very interesting in flavor, but it was decent. The amount of lobster meat is what really stood out.

Phew, that was a lot to share with you. We had two great meals there, and I'm so glad that the space is being used again. They do have an outdoor seating area, and valet parking. It's just a hop, skip, and a jump from Downtown and the strip of restaurants on West 25th in Ohio City, so it's not to be overlooked if you're dining in the area. I also highly recommend it for a special night out, or if you're trying to impress people with the view.

Have you been to Luca? The chef/owner Luca Sema came from Michaelangelo's in Little Italy, and that restaurant has had quite a following. I am hopeful that this restaurant is here to stay.

Luca Italian Cuisine
2100 Superior Viaduct
Cleveland, OH 44113

Luca Italian Cuisine on Urbanspoon

Wednesday, April 2, 2014

Recipe: Lime-Marinated Flank Steak with Guacamole Salad

It's grilling time in Cleveland! "R" and I have officially dusted off the grill, and used it twice this week. I'm thrilled. One recipe that we tried was from Cuisine Tonight- Fresh & Fabulous for some steak tacos topped with an avocado and mango salad and lime vinaigrette. It was so zesty and refreshing, and we'll certainly be making these again. Warning: Must love lime juice!

Lime-Marinated Flank Steak with creamy lime vinaigrette (Makes 4 servings, Total time = 30 minutes)

For the Steak, Combine:
3 Tbsp. fresh lime juice
2 Tbsp. minced garlic
2 Tbsp. vegetable oil
salt and black pepper
1 flank steak, trimmed (1 lb.)
steamed flour tortillas

For the Vinaigrette, Whisk:
1/2 cup fresh lime juice
1/4 cup sour cream
4 tsp. sugar
2 tsp. minced garlic
1 tsp. kosher salt
1/2 tsp. red pepper flakes
1/2 tsp. ground cumin
2/3 cup vegetable oil

For the steak, combine 3 Tbsp. lime juice, 2 Tbsp. garlic, and 2 Tbsp. oil in a resealable plastic bag; season with salt and pepper,
Add steak to marinade and marinate at least 15 minutes or up to 4 hours (Note: We marinated for about 3 hours).
Chill steak if marinated longer than 1 hour.
Preheat grill to high.
Brush grill grate with oil.
Grill steak, covered, to medium-rare, 3-4 minutes per side.
Let steak rest 5 minutes, then thinly slice against the grain on a bias.

For the vinaigrette, whisk together 1/2 cup lime juice, sour cream, 2 tsp. garlic, 1 tsp. salt, pepper flakes, and cumin.
Slowly drizzle in 2/3 cup oil, whisking to emulsify.
To serve, wrap steak slices in tortillas and top with vinaigrette and Guacamole Salad. (Note: We also topped our tacos with freshly grated cheddar cheese.)
The real star of this dish was the Guacamole Salad. We loved it! My only complaint was that the vinaigrette was thinner than I'd like (certainly NOT creamy as the title suggests), and it made it very messy to eat the tacos.

Guacamole Salad (Makes 4 servings- 2 1/2 cups, Total Time = 15 minutes)

1/2 mango, pitted, peeled, and cubed
1/4 pineapple, peeled and cut into sticks
1/2 cup halved grape tomatoes
1/2 cup slivered white onion (Note: We used red onion.)
3 Tbsp. thinly sliced fresh basil
2 Tbsp. fresh lime juice
1 Tbsp. seeded, minced jalapeno
1 avocado, peeled, pitted, and sliced
salt and black pepper to taste

Combine everything in a large bowl, season with salt and pepper, and serve with creamy lime vinaigrette.
I'm already dreaming of other things that we can use this Guacamole Salad for this summer. It was so bright and full of flavor.