Eat Around the Pitt is a Transplant's View of Pittsburgh and Food.
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July 27, 2008
What to do with Cabbage
Posted by Kathryn @ 12:18 PM
So as it is CSA season, I frequently end up with one particular vegetable piling up over a couple of weeks. It isn't that I don't like Cabbage, it is more that it is one of the few early summer veggies that will last a while in the fridge and the majority of my favorite recipes for cabbage are really hot more wintry fare. Eventually I get too much of it and something must be done!
So whenever I have a vegetable without a dish I spend some quality time flipping through cookbooks for ideas. One struck my fancy for cabbage. Cabbage Gratin from Deborah Madison's Vegetarian Cooking for everyone. After I made it, I decided it was a true winner... unfortunately I don't have any good pictures because we ate it too fast! The end result is a nutty almost broccoli frittata flavor ( not surprising considering they are the same family). Next time I might try a higher ratio of cream/milk to egg so that it is creamier, but that would just be for the sake of experimentation... the casserole was gorgeous as it was.
Butter and freshly grated Parmesan for the dish
1 1/2 pounds cabbage ( I used a mix of green varieties) diced into 2 inch squares
1/3 cup flour
1 cup milk
1/4 cup creme fraiche or cream ( I used some butter since I had neither on hand)
2 tablespoons of tomato paste
3 eggs
3 tb parsley
salt and pepper
I also tossed in some ground mustard and some leftover cheddar
Preheat the oven to 375. Butter the dish and coat with parmesan. Boil cabbage for 5 minutes in salted water. drain pressing out as much water as possible. Whisk remaining ingredients together and then add cabbage. Bake for 50 minutes until firm and lightly brown.
So a few weeks too late, I finally got around to making the Daring Bakers Challenge. I had never made a laminated dough like a puff pastry or danish, so it was a bit intimidating at first, but the results of all of my efforts were well worth it. Unfortunately, many of these recipes are simply oversized for our two person household, so I put off the construction of the braid until the in-laws were in town. My father in law love cherries so I knew I really needed a good cherry filling. On the other hand my mother in law doesn't care for cooked fruit. Finally, my husband is totally addicted to Wisconsin almond flavored kringles (based of a similar laminated dough concept). Unfortunately these delectable pastries are just not readily available in Pittsburgh, so I thought that this was an opportunity to please them all. I made almond filling and cherry filling. All in all I made 3 braids from the recipe and learned a lot along the way about how much filling is too much or too oozy.
For the almond filling I perused several recipes online and decided to wing it. I mixed ground almonds with brown sugar cinnamon, salt (don't skimp on the salt it really helps give the dish nuttiness), a dash of almond extract, and eggwhites. I started with about 2 cups of whole almonds and about one cup of sugar. Since I wasn't going to use this right away I left out the egg whites until right before filling. I used about 4 egg whites for this amount of almonds, but the filling had a tendency to escape the confines of the braid, so for the future I would stick to no more than 3 egg whites and make sure to chill really well before braiding.
For the cherry filling I tried two methods,
Method one - pitt bing cherries and cut in half
method two- pitt bing cherries, cut in half, at some sweet cherry jam, let set in fridge
Out of these methods, the first created a much more desirable result. The cherries cooked in the braid tasted jammy without oozing. The second method create tons of overflow from the braid... which when mixed with the almond mixture was crisp and tasty, but meant that the bread did not rise as nicely and had a few cherry colored blemishes.
So I made plain almond braids and almond cherry braids. I loved both, but as it is summer I would strongly suggest using the uncooked bing cherries.
DOUGH (detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast (I used instant yeast.)
1/2 cup (250 mil) whole milk
1/3 cup (58 grams) sugar
zest of 1 orange, finely grated
3/4 teaspoon ground cardamom (I used green cardamom pods and whizzed the seeds in a coffee grinder.)
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped- I didn't have this, so I just added more vanilla extract
2 large eggs, chilled
1/4 cup (125 mil) fresh orange juice
3-1/4 cups (390 grams) unbleached all-purpose flour
1 teaspoon salt
DOUGH: In the bowl of the stand mixer, stir together the milk and yeast with the paddle attachment. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
3. BEURRAGE: In the bowl of the stand mixer, mix the butter and flour using the paddle attachment. Beat at medium speed for about 1 minute. Scrape down the bowl and beat for another minute, until the mixture is smooth and free of lumps. Set aside at room temperature.
4. BUTTER BLOCK: After the dough has chilled for 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, 1/4-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
6. Repeat folding two more times, refrigerating for 30 minutes in between.
7. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used.
The fun part Assembly!
3. Line a baking sheet with parchment paper. On a lightly floured surface (and on top of your parchment paper, roll the Danish Dough into a 15 x 20-inch rectangle, 1/4-inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. (Don’t forget to move the rolled dough to the baking sheet!)
4. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, line up the cuts with those you’ve already made.
5. Spoon the filling down the center of the rectangle. Starting with the top and bottom “flaps,” fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. You can trim any excess dough but as we like bread around here i just tucked in the ends which meant one end was always breadier than the rest of the braid.
6. Brush the egg wash over the braid.
7. Spray some cooking spray on a piece of plastic wrap, and cover the dough with the sprayed side down. Proof at room temperature for about 2 hours, until the dough has doubled and is light to the touch. Don't forget the cooking spray or the braid will look completely mangled upon plastic removal. Luckily the egg wash covered up much of my error on the first braid
8. Preheat oven to 400º F
9. Remove the plastic. Bake for 10 minutes, then rotate the pan and reduce heat to 350º F. Continue baking for another 15 to 20 minutes, until the bread is a deep, golden brown. Remove to a wire rack and allow to cool. Serve warm or at room temperature.
So I am a bit behind the curve. The other day my husband, sister, and I were on our way to see Kung Fu Panda at the Waterworks. We were hungry, but wanted something other than the fast food chinese or chain restaurants right next to the theater. So when we were driving through Aspinwall we decided to go down mainstreet to look for grub. We saw a sign for a place called Mio. There was a gentleman smoking outside, so we asked him if he liked their food and he said "Didn't you know that they were just in Pittsburgh Magazine for being Best new Restaurant." Clearly none of us had purchase the issue yet, but this meant we had chosen well and we decided to go in to eat.
We approached the host/hostess and they asked if we had a reservation. We were a little taken aback because the wine bars we have visited in the past were not really the reservation kind of place. Luckily there was space at the bar which suited the quick style of meal we planned to enjoy.
We sat down, enjoyed the bartender, enjoyed some wine/a mojito for my sister, and ordered of the menu. We all stuck to appetizers/ salads because we were not looking for a fancy night on the town (being that the occasion for our visit was an animated feature). My sister got the deconstructed hanger steak salad with cheddar and shoe string potatoes, I got the crab and avocado salad on warm brioche, and my husband got goat cheese and chive ravioli with roasted beets. My goodness the plates were gorgeous and the flavors divine. I liked the subtlety of the basil and chorizo oil with my crab salad. The sweetness of brioche melted next to the luscious jumbo crab. The steak salad was fun play on the traditional Pittsburgh salad with french fries. The ravioli were balanced and flavorful. We were so pleased with the meal that we can't wait to take the In-laws there for dinner when they visit in July!
So go eat at the bar and have a wonderful meal at Mio soon!... it really should be a regular spot for us.
Just wanted to make a quick note that EAP has added a link to the pittsBLOGh (BETA!) under side orders. Looks like it could be a great resource for the PGH blogging community, the regular 'Burghers, and anyone else interested in the area. Make sure to drop by for a visit!
So my good friend Toni turned me on to this recipe. It is completely delicious and rather addictive. The cream cheese gives it a cheesecake like flavor, but a texture that my husband adores. He is crazy for pound cake... I have to hide it or freeze it to make sure that it sticks around for guests.
CREAM CHEESE POUND CAKE
1 cup margarine (2 sticks)
½ cup butter softened
1 8 oz. pkg. cream cheese, softened
3 cups sugar
Dash of salt
1 tsp. vanilla extract
1 tsp. lemon extract
6 large eggs
3 cups sifted all purpose flour
Cream together margarine, butter, cream cheese and sugar. Add salt and flavorings. Add eggs one at a time, mixing well after each addition. Add flour and mix well. Pour batter into a greased and sugared (using flour works too) 10-inch tube or bundt pan. Place pan in a COLD oven. Set temperature for 325 degrees. Bake for 1-1/2 hours or until done. Cool in pan.
I ended up putting it in two loaf pans because I threw out my bundt pan after the last three cakes stuck so badly they could not be presented to those outside of the immediate family... it worked just fine. It is better on the underbaked side than overbaked, so if you feel like you should take it out... go with it... it will be fine. The crust is absolutely heavenly... especially if you sugar the pan.. I swear Toni has been divinely inspired. I personally am not a huge lemon and cheese fan, so I may go with a different flavor in the future, but it does leave a nice bright flavor.
When I was about 8 or 9, my neighbors in Dhahran, the Jesson's would sometimes bring over cherry coffeecake. I adored this coffeecake, basically because I loved anything that had cherry pie filling. At the same time I was enamored with plum sauce and sweet and sour sauce at Chinese restaurants. Clearly there was something about sweet red cornstarch thickened mixtures that tantalized me.
In a moment of nostaglia, I decided to make the aforementioned cherry coffeecake. With a couple of tweaks.
Cherry Coffee Cake
* 4 eggs
* 1 cup sugar
* 1 cup vegetable oil
* 1/2 tsp. almond extract
* 2 cups flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1 tsp. cinnamon
* 1 (15 oz.-20oz) can cherry pie filling if you do not make your own buy Comstock's Light
Preheat oven to 350 degrees F. In large bowl, beat eggs with sugar, vegetable oil, and almond extract until well blended. Add flour, baking powder, salt, and cinnamon and mix just until batter is combined.
Grease a 9x13" baking pan with unsalted butter and dust with flour. Spread half of the batter in prepared pan. Spoon small dollops of the pie filling over the batter, then spoon remaining batter on top of pie filling (the batter won't cover all of the pie filling; that's okay!).
Bake at 350 degrees F for 35-45 minutes or until coffee cake is deep golden brown. Place on wire rack to cool while making frosting.
In small saucepan over medium low heat, melt butter. Cook butter over low heat, watching carefully, for 4-7 minutes until butter just begins to brown. Remove pan from heat and stir in powdered sugar, 2 Tbsp. milk, and cream cheese along with vanilla; beat well. You may need to add more powdered sugar or milk to reach desired consistency. Drizzle frosting over warm cake and sprinkle with almonds.
These days pre-made cherry pie filling does not draw me in quite the same way, I prefer the fresher tastes of homemade pie fillings. I also find plain powdered sugar frostings, just too sweet. So I added the cream cheese to the frosting and a handful of dried cherries to the pie filling to give it a sour oomph. Next time I am going to make my cherry raspberry pie filling for this coffee cake instead to really update it, but it was the perfect dish to perk me up after a pretty crummy month. I would love any suggestions you cooks out there may have to update this dish even more!
As a Texan, I have been to Katz's Deli in Austin. It is most famous for the fact that it is open 24 hours. This is an important thing in a college town like Austin. I cannot claim Austin as my college town, but I can claim that I love the cheesecake milkshake at Katz's. So when the cheesecake fiasco occurred, I did what every resourceful cook would do... reuse the ingredients in a new way. Many thoughts passed through my head including a cheesecake sauce for fresh berries, but what stuck was the cheesecake shake. Now milkshakes don't have precise recipes, but the jist is this:
1 part cheesecake (no crust)
1 part vanilla icecream
1/2 part milk (add slowly)
splash of vanilla.
Blend the heck out of this ( If you make a lot, it can make your blender complain)
Serve in shake glasses with whipped cream and crushed graham cracker topping. Sorry no pics available... they were devoured in seconds.
In the middle of winter, when the snow just won't stop, I get a craving for all things that remind me of summertime. I was invited over to a friend's house for dinner... and I knew exactly what to bring for dessert. Pavlova. Pavlova comes in all shapes sizes and flavors, but to continue my recent theme and to make up for the failure of the chocolate ganache cake, I went with a chocolate raspberry version from Nigella Lawson. As you can see.. by the time I got my camera out, we had demolished most of the delectable cloud of fruit and meringue. I have made this many times... it is a gem.
for the chocolate meringue base:
6 egg whites
one and a half cups superfine sugar
3 tablespoons best quality cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
2 oz bittersweet chocolate, finely chopped for the topping:
Preheat the oven to 350 and line a baking tray with baking paper.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
This is a long standing tradition with my friend Aman. Unfortunately, now we are separated by hundreds of miles and therefore cannot get large groups of friends together for lunch. Essentially the concept was that we would go to as many Indian buffets as possible in the suburbs of DC and then decide what was the worst buffet. I figure Aman's votes should have counted double at least at the Punjabi options, but as you might expect. We didn't really ever make it to the voting stage of this endeavor. After trying a plethora of places we all just fell into a comfortable format of one or two favorite locations. You can tell how serious we were about the "bad" portion of the tour. Once one of our favorite places had a fly in with the lentil soup that you eat with Idli and we realized that we were back to our original plan after all... the bad Indian buffet had crept up on us, when we least expected it.
So with my fond memories of checking out all of the Indian options, I decided to try a similar adventure here in PGH! My first outing with the Indian buffet group (although this time without the desire to find the worst) was a small but cordial bunch of coworkers. We all had previously had Star of India and thought it was time to branch out a bit. We decided to trudge through the slush on Craig up to Namaste (at Centre ave). When we got there, to our surprise... there was no buffet! A buffet table yes, but actual buffet, no. So we quickly turned around and visited Tamarind on Craig. Apropos of little, the name reminded me of the tamarind paste I love on South American snow cones, oh how I look forward to those. It was a Friday during lent, so I was quite happy with the vegetarian selections at this South Indian buffet. In comparison to Star of India I liked the vegetarian selections better at Tamarind, but the naan is far superior at Star of India. My meat eating companions seemed like the meat entrees could be better... aka meatier, but considering the other foods on the buffet were quite diverse, and the regional influence this did not surprise me. I was terribly disappointed with the fried lentil patties ( look like yellow indian falafel) that were reminiscent of hockey pucks. I had expected so much more from this mouth searing south indian delight that I had enjoyed from Amma's Vegetarian Kitchen in Virginia so many times. The potatoes with coconut were my hands down favorite of the day. In general though, I would say it is worth stopping through until I do find the veritable best Indian buffet in town.
So now the question is, where should the next stop be on the Indian buffet tour of Pittsburgh! I am contemplating Prince of India or Peoples. We will have to wait and see.
I got home from work, opened the refrigerator trying to plan out our dinner, but I felt entirely uninspired. Then I thought... Hmm mussels would be good. I quickly considered my favorite mussels recipe adapted from Nigella Lawson's Forever Summer-
Crostini del Mare
Makes approximately 25 crostini
Half a skinny baguette ( i sometimes want the whole thing to sop up the juices
Tablespoons olive oil, approximately
2 cloves garlic, minced
2 Tablespoons finely chopped parsley, plus extra to decorate
2 Tablespoons olive oil
1 1/2 pounds mussels
18 ozs Littleneck or Manilla clams
1 Tablespoon Vermouth or white wine
Preheat the oven to 400 degrees. Cut the bread into slices, about 1/4 to 1/2 inch thick. You need about 25 slices for the amount of chopped seafood topping here. If you want crostini: Using a pastry brush or your fingers, dab the bread, on both sides, with the olive oil and sit these lightly oil-brushed slices on a rack over a roasting pan and bake for about 5-10 minutes, turning once. Otherwise you can just use fresh untoasted slices.
Put the garlic and parsley into a large saucepan with the oil and cook, stirring, over a low heat for a couple of minutes. Pour in the cleaned mussels and clams, turn the heat to high, add the tablespoon of vermouth or wine and put on the lid. Cook for 4-5 minutes, You may want to shake the pan a few times throughout.
If desired, Chop the shellfish flesh finely with a mezzaluna or knife then spread onto the crostini and sprinkle over some more chopped parsley. Eat while still warm.
As you may know mussels on their own are a super easy and quick dinner paired with a nice chunk of fresh baguette. As I am still on the hunt for the best baguette in town and didn't have any mussels around, I decided instead that we would be going out to Point Brugge. For those of you familiar with the limited but good haunts in the Point Breeze neighborhood this news is old hat. But for those of you that haven't had an opportunity to venture to this portion of the city, run don't walk. Point Brugge is a lovely Belgian cafe with a fabulous beer selection, but there is a catch in that it is packed on the average weekday night. I particularly like their sour flemish beers and a nice plate of moules and frites.... It is simply decadent.
As some of you may know, Pittsburgh gets rather cold in the winter. It definitely feels like soup or stew weather most of the time, so when I was watching Jamie Oliver's most recent series and he did a Guinness Steak and Cheese pie, my head almost spun. It combined three of the great food loves of my life- pie, cheese, and Guinness. I simply had to make the recipe.
Of course then I struggled to find an actual copy of the recipe. Usually www.foodnetwork.com has the recipes, but apparently Jamie has not officially released this particular dish, so I found a backup source.
The recipe is lacking in some specifics. I used about a pound of mushrooms and a11/2 pounds of brisket in my stew. I also threw in extra flour because several reviews remarked that it gets a bit runny. Next time though I would just not add any additional stock or water on top of the beer. Since there are just two of us at home I also decided to make 1 smaller pie and freeze the extra filling for future pies. For a 1/3 of the stew you need 1 sheet of pepperidge farm puff pastry. I know I know, Dufour is far superior, but not as readily available, so this attempt was with the Pepperidge farm. It was divine. Everyone should try it. I just can't say enough for this recipe.
It has come to my attention that Pretzels... particularly fresh soft salted pretzels are big around here. Pittsburghers seem particularly fond of a spot called the Pretzel Shop. Admittedly while I was living off Carson Street I frequently passed by the shop on the way to the bus. I regularly wondered why the shop was not open in the evenings when people might pick up a pretzel to eat before or after the beer they drank at other fine Carson St. establishments. So one day I don't have any cereal in the house and I decide to stop to try a Pretzel. In addition to the Pretzel, a Pepperoni Roll caught my eye. The pepperoni roll was perfect! The pretzel was a tad eggy for my taste, but I figured I would give the place another try. Just yesterday the opportunity arose to check out the Pretzel Shop again. I was early for an appointment on Carson St. It was cold and rainy... what a better time for a hot pretzel could there be? So I head over to the shop and there is a line inside. The people in line are pros.. they just say 10 or 2, they don't even specify what it is they want. Clearly these Pittsburghers are not easily distracted by pepperoni rolls or pretzel sandwiches. It was finally clear why this place has no need to be open in the evenings... they probably sell out by early afternoon at the rate people were hauling out large bags of Pretzels.
This time the pretzel was great. Then of course a coworker told me the secret is to go early in the morning around back where you can pick up a pretzel right out of the oven. Darn it! That means I have to go back to seek pretzel nirvana early in the morning. At 50 cents each I am sold!
Have you ever been accuse of not repeating things? I think this is the particular woe of the true foodie. There are so many recipes to try and restaurants to visit. Even though I love many of them dearly, I have a tendency to forget about these favorites and instead blaze a new trail. So this blog is to some respects to help me remember the tremendous successes, so I can make sure to revisit them.
This past Monday was my husband's birthday, so I made reservations at a lovely French bistro called Le Pommier on the Carson Street in the Southside. To be honest, visiting this place had been on my mind since the Primanti Bros trip when I passed Le P's window and saw they were serving Thanksgiving Dinner. As we had just moved to Pittsburgh and knew practically no one in town, we had decided to eat out on Thanksgiving day. So I called Le P and was completely crushed to find out they didn't have any seatings left. So Le P was destined for a birthday celebration.
We arrived at 7 PM and realized that the restaurant was kind of quiet, we shouldn't have worried because by 8 PM the restaurant was humming nicely for a Monday evening. We hung our coats in the coat room and sat down near the window. It was chilly, but we both wanted to be able to see the people and traffic pass by. We both chose the $35 four course prix fixe but with different options along the way. We chose a new wine, a Chanin, something I had never tried before. It had a wonderful color and with a few minutes of exposure to air a nice full bodied flavor. I had the squash soup with creme fraiche and chives, a salad verte, cumin crusted bass, and nice little raspberry pot de creme. The crusting on the fish was perfect and even though it was heavy on the spices it had a nice clean fresh taste. He chose the pate, salad verte, roasted chicken with truffle risotto, and macadamia nut ice cream. The risotto was truffley and the chicken had a nice melt in your mouth quality. At the end of the meal, my husband declared that was the best roast chicken he had ever had and that we must come back. While I thought the fish and the pot de creme were perfectly prepared, neither were the best I had ever had and I am afraid the best chicken I have ever had still remains a little restaurant I don't remember the name in Rome. The salad verte could have used a bit more inspiration, but for $35 and four courses at least they made their budgetary cuts on the salad course. I am eager to try some of their regular menu items. So the verdict is that we will definitely be repeating this restaurant! Although we didn't know this when we went, Monday is a fantastic budget night to go because they have a BYOB night where they reduce their corkage fees!
A recent business lunch brought me to Palomino at the Gateway Center. On arrival I was surprised at how appealing the chain restaurant appeared. Despite not having reservations at a popular noon time slot, the staff graciously found us a table. While Palomino has a downtown fine dining price point, they do offer several lunch combo options that won't break the bank from $11-13. These options include half sandwich, cup of soup, salads, and pasta. I chose the penne gorgonzola with hazelnuts and the portabella mushroom soup. In a matter of minutes the servers were back with complementary bread and marinara. Before my lunch partner and I could finish the tasty bread, the food had arrived. The staff at Palomino don't waste time, which is appreciated by a busy business diner like myself. I hope the dinner service is a bit more relaxed.
The penne gorgonzola had good flavor that was nicely complemented by the toasted nuts, but I felt it needed a fresh herb or vegetable to brighten the dish and add complexity. Similarly the cream of mushroom was acceptable but not outstanding, it would be greatly improved by the addition of wild mushrooms. My first experience at Palomino, definitely made me want to come back for dinner to check out if their $20+ dollar entrees have more wow factor. The ambience and service made for a perfect and quick business lunch.
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Tags: Cabbage Gratin,
Filed Under: Cheap Eats, In the Kitchen, Recipe, Recommendations,