Flashback Friday - Chiapparelli's

This post originally appeared on Minxeats.com on August 31, 2011.

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When I was a kid, growing up in Fells Point, a trip to Little Italy (or, as we pronounced it, "Lil Lily") was usually reserved for special occasions. Once in a while we'd get a pizza from DiNitti's, or a bag of ossa di morte ("bones of the dead" - very hard, clove-flavored cookies) from Vaccaro's, but we wouldn't have a sit-down dinner at any of our favorite red-sauce joints unless it was for a special reason. Ok, so sometimes the occasion was merely that we wanted to get dressed up and go out to eat. If we felt really fancy, we'd go to Vellegia's, which seemed to us to be the poshest restaurant in the area, otherwise we'd go to Sabatino's or Chiapparelli's.

Vellegia's is gone now, but Chip's and Sab's live on. Recently, Chip's offered a Groupon, which I snatched up, knowing that Mr Minx had never experienced any of the classic Little Italy restaurants. We had an opportunity to use it for his birthday - a very special occasion indeed.

While offering many of the same classics as every other restaurant in the neighborhood (ravioli, veal Parmesan, chicken Marsala), Chip's menu has been modernized a bit and offers new classics like stuffed portobello mushrooms and grilled salmon, along with crab cakes and a rib-eye for those weirdos who go to Italian restaurants but not to eat Italian food. Don't get me wrong - Chip's is still very much an old-school restaurant: the bread basket contained squishy Italian bread and a handful of prepackaged butter pats. You'll find no plates of artisinal olive oil enhanced with house-dried herbs here! And every entrée automatically comes with the famous garlic-and-cheese-laden Chiapparelli's salad, practically a meal in itself.

Once upon a time, Italian restaurants suggested ordering a pasta course AND a meat course, but since most Americans consider pasta a dinner unto itself, that's usually not the case anymore. But how could we dine at a restaurant that makes its own pasta and not have a pasta course? We opted to split an order of the "besto pesto" - the classic Genoese basil/pine nut/parm purée, mixed with a judicious amount of cream (that the menu, in a bit of reverse exaggeration, describes as a "touch"), coating strands of nicely toothsome maccherone. The dish is also available with chicken or shrimp, but I think the dish was plenty decadent without the addition of protein.

Honestly, after the giant salad and the rich pasta, I could have called it quits, but I had ordered an entrée, too. While not normally a fan of veal, I was in the mood for brasciole. Chip's version is rolled with some prosciutto and served with a generous portion of old-school potato gnocchi and a brightly-flavored marinara. Because it's so easy to make tough gnocchi, I find that most cooks try too hard to achieve the opposite effect. Eating a bowl of squishy pillows can occasionally get boring. One bite of Chiapparelli's gnocchi, however, took me instantly back to my childhood, to gnocchi that actually required chewing, and that occasionally caused an upset tummy after overindulgence. This is a good thing. Too much of one, it seems, because after three pieces of pasta and a quarter of the meat, I was done.

Mr Minx didn't have as difficult a time scarfing down most of his veal Saltimbocca, with spinach, proscuitto, and Parmesan in a Marsala wine sauce that tasted as if it contained a (un)healthy amount of butter. While not the most elegant version of saltimbocca, it was a hearty, rib-sticking dish, with tender veal and perfectly-cooked spinach.

We opted not to have dessert at Chip's, but after learning that it was Mr Minx's birthday, our (lovely, accomodating, and very suave) waiter brought a house-made mini cannoli as a sweet little gift to end the meal.

We went home that evening very full, quite content, and reeking of garlic. And with a large bag of leftovers (including an entire salad, since the pasta dish was considered an entrée) that would constitute my lunch for the remainder of the week. I don't know why we don't eat in Little Italy more often. Next time - Sab's.

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Flashback Friday - Minxeats Best of 2012 Part One

This post originally appeared on Minxeats.com on January 2, 2013.






By necessity, we Minxes spent a goodly portion of early 2012 dining in restaurants. You'll find out why soon enough. For the most part, we ate well, and in some cases, very well. Without further ado, here are our favorite restaurant dishes for 2012.

In January, we had an incredible Restaurant Week dinner at Ten Ten, in Harbor East. Their ricotta dumplings in a cheesy sauce were just about perfect.

Also in January, I sampled several varieties of bao at Eddie Huang's Baohaus, a tiny storefront in the East Village (New York). While the pork belly version of this Taiwanese treat was delicious, I may just have enjoyed the fried chicken version more. But damn, I'd eat any of them again.

In March, we tried Republic Noodle, a pan-Asian joint in Federal Hill. Sadly the restaurant closed because they couldn't get a liquor license. Honestly - I really don't care about boozing it up with dinner, but apparently other folks do, I guess. In any case, the Northern Thai-style chicken wings were ah-may-zing. I want to eat them right now.

In April, we sampled the wonders of Aldo's, in Little Italy. Everything was excellent - decadent, rich, flavorful - so it's hard to pick just one course to love. My personal favorite was the Tournedos Rossini, a perfect little filet topped with foie gras. I don't generally like filet, but this piece of meat made me understand why other folks buy the hell out of it. Unfortunately, there's no photo, as we were trying to be nice and not use flash.

In May, we wined and dined at the Prime Rib. The Sun recently named it the #1 restaurant in Baltimore, and it's pretty easy to see why. The food is all of very high quality, simply prepared with care, and the service is perfect. Friendly, generous, welcoming, and on-the-ball, but without the coddling found at some other high-end restaurants. While I really enjoyed the enormous oysters Rockefeller, I loved the juicy prime rib even more.

Later that month, we ate the best crab cake in Baltimore at Koco's. 'Nuff said.

May was full of good eats. We tried Pabu, Baltimore's first izakaya, and enjoyed pretty much everything we put in our mouths, from the food to the delicious sake and cocktails. Even the sweet potato beer. But my favorite dish, which I think about from time to time, was the okonomiyaki, a cabbage-filled kinda-omelette with crab. I was even inspired to make a home version of the dish.

June took us to Great Sage, a vegan restaurant in Clarksville (near Columbia). We're obviously not vegans, or even vegetarians, but damn if we didn't love our meal there. I particularly enjoyed the "crab" cake, cleverly made with hearts of palm. It's not Koco's, but it was far better than many real crab cakes I've eaten in my life.

Our favorite burger of the year came from Hamilton Tavern. (Ignore those onion donuts on the plate - they were a disappointment.) The patty was the perfect size, and the horseradish cheddar and sugared bacon were the perfect accompaniments. I haven't eaten a burger with that much flavor in a long time.

In July, we paid a visit to the newly-opened Earth, Wood, & Fire. We sampled one of everything on the menu, and while we really enjoyed the thin-but-chewy-crust pizza, I think my favorite dish was the asparagus with shiitake "bacon." Not only was it really delicious, with a lovely grilled flavor, but it was also visually appealing.

We took a rather large hiatus from restaurant dining. It gets expensive! But in November, we went to the Food Market in Hampden and had some lovely pork belly with a brown sugar crust.

And finally, in December, I had a really swell truck lunch from Charm City Gourmet. The scallops with creamed corn and prosciutto bacon was really delicious, and satisfied the scallop cravings I'd been having for most of the year.

So that's it for favorite restaurant dishes of 2012. Stay tuned for our favorite home-cooked delights of the year!



Posted on Minxeats.com.

In Bloom

In November of 2012, Chef Kevin Perry and his wife Cecilia Benalcazar opened Liv2Eat to high praise from local foodies and restaurant critics, even winning the 2013 “Best New Restaurant” award from the Baltimore City Paper. In just a few short years, Perry and Benalcazar shuttered their restaurant....but only briefly. They opened a few weeks later, in August 2017, as In Bloom, a joint effort with new partners Chef Cyrus Keefer and Angela Keefer. Chefs Perry and Keefer had worked together at Sotto Sopra, a popular Italian restaurant north of downtown in an area known as Cathedral Hill. Keefer had been looking to open his own place for a few years now, and thought the partnership with Perry made sense for both of them. Though the adage “too many cooks spoil the soup” comes to mind, it certainly will not be true at In Bloom, where Keefer and Perry will essentially be cooking every meal themselves.

The restaurant itself got a bit of a face-lift--not that it especially needed it--in the form of fresh paint and new lights for the patio. I’ve always thought it was a pretty space, not fussy, with nice details like the inlaid pebbles on the bar and the aluminum chairs, both of which are still around.

When the restaurant was known as Liv2Eat, the menu was short and to the point. At In Bloom, it still has a welcome brevity, but incorporates more of a melting pot sensibility to go with its established seasonal focus. On a recent visit, the menu showed the influence of both chefs. Chef Perry’s fabulous risotto fritters, wee crispy clouds of creamy rice served with lemon chive creme fraiche and shavings of Parmesan, were a highlight of our meal.

We also tried the gem lettuce Caesar with caramelized lemon and toasted bits of torn bread. The dressing was presented on the bottom of the plate so diners can use as much or as little of it as they like.

The roasted bone marrow is a rich concoction involving frizzled mushrooms and artichokes and a slick of aioli. The accompanying toasts are not only for topping with marrow, but also for mopping up the luscious fat that has dribbled all over the plate.

Chef Keefer makes some of the most tender calamari you’ll ever eat, and we’ve enjoyed it at various of his other gigs. Currently at In Bloom, it’s served with Thai basil, chili, and pinenuts; doubtless that combo will change with the seasons. Both chefs’ enjoyment of rustic Italian food shows in dishes like the ultra-light potato gnocchi in a rich gorgonzola cream sauce with hazelnuts (inspired by a recent trip to Italy), and the eggplant caponata.

One thing that struck me about the food at In Bloom is that while some dishes definitely swing toward the fine dining end of the spectrum, other items, particularly among the entrees, seem far more casual. The bacon burger, made with local Roseda beef, is a riff on a classic fast food burger, stacking two 4-ounce patties with bacon and cheddar and adding a sauce more “fancy” than “special.” Though a beef kabob sandwich with peppers, mushrooms, and garlic sauce sounds like street fare, it’s been elevated to sit-down status with a pillowy pita made from brioche dough, cooked to order.

For those folks more interested in knife-and-fork food, there’s also an elegant airline breast of chicken stuffed with a truffled chicken mousse. Because it’s Baltimore, crab cakes are on the menu from time to time. Currently, they’re Chef Keefer’s creation, a completely gluten-free cake bound with shrimp mousse. (Chef Perry makes some dynamite traditional crab cakes, too, which hopefully will pop up in the future.) . This mix of casual and somewhat more formal dishes should help make In Bloom a neighborhood staple as well as destination dining.

While there is a bar in the space, In Bloom only serves wine and beer. The handful of cocktails they serve are wine-based, like the Bamboo Mule, which gets its kick from sake. But the wine list is so interesting, who needs cocktails? I enjoyed a glass of the bright and sweet Pamplemousse Rose, a rosé with a strong grapefruit aroma and flavor that is all the rage in France. I followed that with a glass of Maui Blanc, a 100% pineapple wine that’s weird and slightly funky and delicious all at the same time. There are flights available for those who can’t make up their minds about which wine to try first.

There are desserts too, my favorite being the plate of warm, fresh-from-the-oven, chocolate chip cookies presented with a ramekin of cream for dunking. The cookies are small, making them the perfect size for the end of a meal.

In Bloom
1444 Light Street
Baltimore, MD 21230
443-440-7129
http://inbloomrestaurant.com/



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Pen & Quill

Not all that long ago there weren't any good places to eat around the Charles Theater. (Before you start to argue, even the 80s doesn't seem all that long ago to me.) Once the theater expanded in the 90s, we got Tapas Teatro. Eventually Sofi's Crepes came along. And a couple of years ago the Cheapeake Restaurant re-opened to great fanfare after being closed for over two decades. And then it closed right back up again. Thankfully, Helmand Karzai, whose family owns Tapas Teatro, the Helmand, and b Bistro, came in to make the historic space really work. The new restaurant became Pen & Quill, after the original Chesapeake's cocktail bar. Helmand's wife Naomi became bar manager while her sister, Bella Kline, took over the kitchen as executive chef. These changes have made the northeast corner of Charles and Lanvale the place to be once again .

We were invited to partake of a media dinner to taste Chef Bella's food. Though young, she's got serious French technique and the creativity to pair it with unusual ingredients. Some of the items we tasted were on the winter menu, but there were also some dishes she was trying out for spring. No matter the season, all were enjoyable.

We started off in the lounge with three kinds of oysters on the half shell, accompanied by a charcuterie plate boasting a terrific house-made sausage of pork spiced merguez-style with cumin, coriander, and chiles. We continued our meal in the cute private dining room that would be perfect for a large family dinner or a small party.

The first course included house-made burrata, a mountain of mozzarella filled with mascarpone and cream. Marinated mushrooms cut the richness, and a thoughtful spoon of salt was included so diners could adjust seasoning to their liking. We thought it was perfect as is.

One of the dishes for spring is the hamachi crudo, a plate of clean flavors including radish, mango, serrano pepper, and avocado. The serrano and tuna are a match made in heaven, at least to The Minx's palate. This dish would be a refreshing choice for a warm day.

An example of Chef Kline's ability to mix classic technique with unusual ingredients is her dish of perfectly seared scallops accompanied by banana ketchup. While nobody in their right mind would put tomato ketchup anywhere near a scallop, the banana-forward sauce was only lightly sweet and added a nice taste of the tropics to this dish, which also boasted grilled scallions and a soy glaze. We also had a lovely dish of fried polenta with baba ganoush, fresh artichoke hearts, and marinated feta over baby greens. A salad yet not a salad, hearty but light, a dish sure to please most vegetarians.

Another vegetarian dish was the smoked beet reuben. It's is exactly what you would expect: the traditional elements of braised sauerkraut, Russian dressing, and Swiss cheese on grilled rye bread, but with smoked beets replacing the usual corned beef. It sounds strange, but somehow it works quite well. The Minx was crazy about it.

The beef tartare was unctuous and very fresh-tasting, served with soft brioche toasts and a broken gribiche (traditionally, a gribiche is a mayo-based sauce reminiscent of a remoulade or tartar sauce, but with hard cooked egg in place of raw egg). The chef's "everything" spices brought a great deal of flavor to the plate as well.

A creamy take on a green gazpacho included "all the green vegetables" and was delightfully smooth and flavorful.

We also tried the parsley Parisian gnocchi--bright green pillows of parsley and Parmesan goodness topped with Serrano ham. The green soubise was rich and possessed a strong onion flavor, which was reinforced by the addition of smoked Vidalia onion.

As if we weren't already quite full, we were presented with a lamb and garlic pie filled with vegetables and topped with a savory pepper crust. In addition to the tender lamb, it was fun to decipher the selection of veg inside, which included Brussels sprouts and potatoes. I love this kind of rustic cooking and found this to be my favorite dish of the meal.

We were really impressed with Bella Kline's dishes and are happy that the old Chesapeake Restaurant building is finally being put to good use. The bar looks like a fun place to hang out, and the drinks list includes local brews, a careful selection of wines, and some creative cocktails. We only tried a gingery Pimm's cup, but would love to go back for more. We'd also like to try Bella's steamed buns and amazing-looking fried chicken sandwich.

Pen & Quill
1701 N Charles St
Baltimore, MD 21202
(410) 601-3588
penandquill.net



Posted on Minxeats.com.

Citron Opens on Quarry Lake

There's quite a bit of activity happening along Quarry Lake Road recently, This stretch of road off Greenspring Avenue has seen the opening of La Food Marketa just a couple months ago, and now a fine dining restaurant, Citron, has debuted in a newly completed building situated directly in front of Quarry Lake. The new facility, featuring one building for the restaurant and a second for private events, is the brain child of Charles Levine, president of Charles Levine Catering and Glorious Events. We were thrilled to be invited to dinner at his eagerly anticipated restaurant.

While showing the Minx and I around the restaurant, it's clear that Mr. Levine is quite proud of his baby and he has good reason to be. Every detail has been carefully thought out, from the acoustical fabric built into the ceiling to dampen noise to the combi oven in the kitchen, which allows for a variety of cooking techniques. The courtyard between the restaurant and the event building has wiring and plumbing in place for flat-screen televisions and a bar, offering a great space for warm weather dining. Clear plastic tents will soon enclose the outdoor seating areas along the lake side so that diners can enjoy the beautiful view while protected from the elements.

Of course, the heart of any restaurant is its cuisine, so we were eager to sample what Citron has to offer. We started with cocktails and were happy to see that they were using products from local distilleries. The Minx ordered the B'More Fizz which featured Shot Tower gin, Strega liqueur, lime, club soda, orange flower, and egg white for the frothy top. Although not normally a fan of gin, she enjoyed the drink's bright, refreshing flavor, which was redolent of orange flower. I chose the Tribute Manhattan which used Sagamore rye, sweet vermouth, and Abbott's Angostura bitters. The Sagamore rye has a warm, almost cinnamon quality that was perfect for the chilly, fall evening.

Citron describes its menu as contemporary American with a subtle French twist. A dish that fits the description is their lobster bisque. One of my pet peeves is when a restaurant cheats by putting an excess of cream in their bisque to cover up the fact that they did not make a proper stock. Basically calling a cream soup a bisque. At Citron, this is a true lobster bisque with the lobster stock clearly prominent. The technique is all French. The American part is seen in the generosity of the portion, which included the meat from both claws, butter-poached to sweet succulence.

Their potato gnocchi is another lovely starter. It has the proper texture (soft with a slight bite, neither mushy nor chewy) and the combination of mushrooms and garlic gives the dish a welcome umami quality that is emphasized by the truffle sage sauce and a grating of Grana Padano. The dish is topped off with peas and pine nuts to add a little freshness and crunch. The ample portion I was served was an appetizer, but would make a nice entree for lighter appetites. Heartier ones, too, as the dish can be ordered in a larger quantity as well.

The Minx and I are both fools for well-prepared duck dishes. Normally I order the duck, but we both felt it was her turn to feast on the fowl. Citron's Hudson Valley Duck "Duo" features a tender pan-seared duck breast served medium-rare coupled with a rich confit duck leg with crisp skin and meltingly soft flesh. A poached cherry reduction adds a sweet-tart piquancy; tamarind sweet potato mash and french beans round out this perfect fall meal.

Since The Minx went with poultry, I opted for one of the several seafood dishes on the menu: grilled Atlantic swordfish. The meaty fillet is accompanied by a harissa white bean mash that is so creamy, one might think it was whipped potatoes. It's interesting to note how Citron uses many alternatives to traditional starches. This creates interesting dishes that in many cases are gluten-free. The fish has a topping of tomato-olive compote with sauteed spinach on the side. A syrup made from the dessert wine Banyuls adds a sweet element, and a drizzle of green oil balances the sweet with a bit of herbal brightness.

Since Citron has a talented pastry chef in Yassmeen Jackson (who has her own sweet kitchen off the main kitchen), it would have been rude not to try some of their desserts. The chocolate macadamia nut bar came highly recommended, so I tried it. Our waiter described the dessert as something akin to a Snickers bar, and I can see his point, as it has macadamia nuts, caramel, and a creamy nougat-like element, all enrobed in chocolate. However, this is far richer and more subtle in flavor than any commercial candy bar. Dots of raspberry coulis add a contrasting acidic touch and edible gold leaf brings a bit of bling.

The Minx's lemon torte sandwiched coconut milk custard between two slices of gluten-free lemon sponge cake, topped with a generous ball of blackberry sorbet. It's perfect for those folks who prefer to finish their meals with something lighter and not chocolate.

Everything about Citron feels carefully crafted, from the decor to the menu to the service. Even the bread course is special, coming to the table with ramekins of butter sprinkled with pink Hawaiian sea salt and a delicious cheese spread. I can definitely see us heading to Quarry Lake for a birthday dinner or special occasion, or maybe even to have a pizza and a beer in the bar. I'm also eager to go back in the spring to check out the courtyard, which I'm sure will be in full swing by then.

Citron

2605 Quarry Lake Drive

Baltimore, Maryland 21209

410-363-0900

Posted on Minxeats.com.

Cosima Revisited

When we were given a preview of Cosima restaurant in December of last year, we knew we would be back to try their Sicilian-style cuisine as soon as it opened. Of course, life got in the way and we couldn't seem to find the right time to return. By August, when my brother-in-law asked me where I wanted to eat for my birthday dinner, I knew this was the perfect opportunity.

We were lucky enough to go on a evening when the weather was mild and the outdoor patio was open. It's certainly a scenic view, surrounded by the old mill architecture with the light rail trains trundling nearby and the Jones Falls burbling below. The four of us decided to start our meal with the gnocchi di ricotta al forno and polpette, or mamma's meatballs.

We had sampled the meatballs during the media preview so we knew we had a winner there. They were tender and flavorful in a marinara sauce topped with a healthy dollop of ricotta. The gnocchi were fluffy pillows of softness blanketed by a rich blend of Italian cheeses.

The fritto misto di pesce was a pleasant mix of seafood deep fried in a light batter. While the calamari and shrimp were of course familiar, the smelts were a new sensation. I enjoyed the crisp texture and strong seafood flavor.

A pizza from their wood-fired oven was also a must for us, so we ordered the pizza cape sante di pancetta: smoked baby scallops, smoked mozzarella, basil, caramelized bacon, and tiny whole onions. This was probably my favorite dish of the whole evening! The crust was crisp yet chewy, the baby scallops were tender, and the overall smoky quality brought a welcome depth of flavor.

Being the typical oinkers that we are, we also order three entrees to share. (Had we realized how large the entrees are at Cosima, we might have ordered only two or even one, especially after all those apps.) The polpettone, or meatloaf, was essentially a giant meatball with a hardboiled egg hidden inside, or an Italian-style Scotch egg without the outer crust, if you like. We also ordered the pesce alla griglia, a whole grilled bronzino with a kale salad, and the ragu di maiale brasato, slow-cooked pork ribs with fennel sausage and pancetta in tomato sauce over polenta. The Minx thought the polpettone might be overkill since we already had meatballs, but the texture of the meat was firmer and seasoned differently. The only issue was that it was slightly underdone in the middle. We took that portion home so I could crisp it up in a pan and add it to marinara sauce for spaghetti. (Leftovers rule!)

The bronzino had light, flaky flesh and the kale salad was a refreshing companion. I was also able to take the fish carcass home and use it to make the stock for a pho-style soup later in the week.  Of the three, I especially enjoyed the slow-cooked pork ribs. The tender meat swimming in the rich, hearty sauce and the polenta made for several unctuous mouthfuls before I decided I was stuffed and called for a large doggie bag.

I was always sure that the food would be terrific at Cosima and I was not disappointed, but I was also pleased with the friendly service we experienced. Even executive chef and co-owner Donna Crivello came out and greeted each table to make sure everyone was satisfied with their meals. Between the lovely setting, the great food, and the warm atmosphere, this is a place I hope to get back to again soon.

Cosima Mill No. 1
3000 Falls Road, Mill No. 1
Baltimore, MD 21211
443.708.7352

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Best of 2015 - Part 2

We start off every year with a recount of some of the very best things we ate in the prior year. I had a slightly difficult time determining the best restaurant dishes from 2015, but home-cooking was off the charts, particularly in the first half of the year. Let's reminisce, shall we?

January

We started off the year adventurously by cooking octopus and serving it with cannelini beans and a smoked paprika vinaigrette. It was easy and delicious. I just wish I could buy larger octopi in a standard supermarket.

We had tried the always-on-the-menu butternut squash toasts at Cunningham's, and I wanted to replicate it at home. It was simple enough - the recipe is actually from Jean-Georges Vongerichten, and is found in several places on teh Innernets. I think my homemade toasts were at least as good as the restaurant's, maybe even better, because I got to use up a winter squash that had been hanging around for a little too long and was serving more as a table ornament than a food product.

February

We had never tried freekeh (a roasted green wheat product) before, but we had some in the cupboard, waiting for the right recipe. It showed itself in the form of a rice pilaf flavored with grape leaves, sorta like a deconstructed dolma; I replaced the rice with the freekeh and was quite happy with the results. Lamb meatballs and oven roasted tomatoes completed the dish, which was hearty and satisfying.

In February, I also made spaetzle for the first time, flavored with sweet potato. A potato ricer was employed to make the pasta, as was a colander, strainer, sheet pan, large bowl, and several pots and pans. After browning the spaetzle, I topped it with sauteed onions, snails, cauliflower, mushrooms, and a ton of fresh parsley. The dish exceeded my expectations, and I remarked on Facebook that this had been an ambitious undertaking. Someone commented that it wasn't so ambitious; German housewives made spaetzle all the time. Thanks for attempting to rain on my parade, smug little fuck, but I'm not German, had never made these before, and it felt like I had cooked all day to get this relatively simple-seeming dish on the table. Worth it, though. It was, as you kids today like to say, awesome.

We make ribs fairly often - they're actually pretty simple, if you use Alton Brown's technique. I usually flavor them differently each time; this Korean version from February was the tastiest ever.

March

I really loved these muffins made with whole Meyer lemons, rind and all. They were moist and lemony, and smelled really beautiful. They froze well, too.

April

Gnocchi can be made from potatoes or from ricotta cheese. These delicious gluten-free babies are made mostly from spinach, with a little ricotta and oat flour to keep them together.

Roasted duck legs with winter squash puree. Yes.

July

Muhammara is a dip made with walnuts and bell peppers. Trader Joe's makes a version, but you can make it at home easily enough.

August

Mr Minx usually gets chocolate cake for his birthday. This year, I added about twice as much sour cream as normally called for to get a cake that was truly moist and needed no frosting.

September

I fell in love with chamomile ice cream at the Fancy Food Show last summer, so when Republic of Tea sent a sample can of  honey chamomile tea, I had to make gelato with it. Seems odd, sure, but it was fan-freaking-tastic.

November

Made by swapping out semi-sweet chips for white chocolate ones, these white brownies are better than any standard blondie.

I wasn't quite sure how a chicken pot pie flavored with jerk spices was going to turn out, but it was a big success, from biscuit to gravy.

December

Mr Minx has quite a way with potatoes. He's made several of these enormous fried potato cakes over the years, and I have to keep myself from eating the whole thing every time. And I'm not a big potato fan. Although not a latke, this one was just in time for Hanukkah.

Lots of good eats in 2015 - will there be as many in 2016? Stay tuned....



Posted on Minxeats.com.