Tag Archives: Spicy

India Palace in Fargo: A Spicy Dish With A Curious Disclaimer

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Our first visit to India Palace, Fargo’s newest Indian restaurant, brought tears of joy and tears of pain to my eyes. I wished it hadn’t taken us so long to get here.

Since moving to Fargo, we’ve been quite loyal to Passage to India. We dined at Karma, once, and found it bland so we stuck with what we knew. In the Twin Cities, there are at least five India Palaces, several of which are part of a local chain. I was initially concerned Fargo’s India Palace also a part of a chain, but from what I can tell, it’s not related. In January 2013, Eric Daeuber wrote a review of India Palace that was published in the Forum. He spoke well of the food and service, but the following description stuck in my mind:

“When tradition demands something more like the Indian food your Midwestern mother used to make, the popular Chicken Tikka Masala brings a kind of comfort food familiarity, and a little smoke, to the table.”

Despite the fact that Daeuber gave India Palace’s food a four star rating, I couldn’t move past the comical mental image of picturing my own Midwestern mother cooking Chicken Tikka Masala. She never ate Indian food and avoided anything spicy. It would have been dreadful. Recently, a friend and chili-head assured us the food was spicy and well-prepared, so we visited on our next date night.

On this Saturday evening, we were warmly greeted and seated immediately. We ordered a couple Indian beers and our server expertly poured them into fancy beer glasses. For dinner, we chose a few orders of garlic naan ($2.99/order), raita yogurt sauce ($1.99), Paneer Masala ($10.99) and Dhamaka Balti with lamb ($14.99), a style of dish described as being cooked in a special pot with white wine, tomatoes, bell peppers and onions and seasoned with cumin, coriander, cassia bark, and ginger. Most curiously, the following disclaimer accompanied this particular Balti dish:

*Very HOT! Prepare for an explosion in your mouth.  

Woah. An explosion? We had to try this.

The Dhamaka Balti with lamb was wonderfully spicy. Despite the fact that I was weeping tears of pain and sweating profusely, I was really happy. Completely giddy on the rush of endorphins released by the hot peppers.

The Paneer Masala was milder than the Dhamaka Balti, but it was still notably spicy and both dishes were laced with chunks of hot peppers.

Those who aren’t fond of heat can certainly order dishes mild. Spiciness aside, the sauces had compelling flavors from which the heat did not detract. I also appreciated that the Balti dish contained a generous amount of tender lamb. Both entrees came with a plate of fluffy basmati rice fragrant with a subtle, warm spicing.

We sopped the curries up with the garlic naan that was blistered and soft in all of the right places and cooled them down with raita yogurt sauce. Both were respectable versions of themselves.

 

 

 

 

 

 

 

 

In conclusion, we were thrilled with our first visit to Fargo’s India Palace. Our meal wasn’t cheap, but it was flavorful and thoughtfully prepared, the curries were appropriately filled with their respective proteins, and the service was warm and hospitable. Most exciting of all, they actually make spicy food spicy. I was getting bored with turning to Buffalo Wild Wings to satisfy my spicy food cravings.

Kudos to India Palace for bringing the heat.

Date Night At Cafe 21: Eel Sushi, Spicy Ramen & Pho

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A couple weeks ago, I mentioned visiting Cafe 21, a new restaurant in Fargo serving Japanese and Vietnamese dishes. We visited Cafe 21 soon after reading a positive review on FMFare, a new blog written by a fellow Fargoan.

In typical Jake and Jen style, we left for dinner after work on Friday and were in bed by 8:30 p.m. Because we’re awesome like that.

Cafe 21 is located in the same, covered strip mall as Leela Thai. It seems to have replaced Yuki Hana, a restaurant that served Japanese and Korean food. Our friends said Yuki Hana may have served Fargo-Moorhead’s only version of Bi Bim Bap, and a respectable one at that.  Too bad we never visited Yuki Hana before it closed.

I ordered a bowl of spicy kimchi ramen soup, $6, along with an unagi (eel) sushi roll $9. The server informed me the ramen also came with an egg. Jake chose an appetizer of fresh spring rolls, $5, and a beef pho, $8.

After ordering, our server offered us complimentary bowls of miso soup. I passed on my own bowl and tasted Jake’s instead. This version of miso soup tasted much better than most  we’ve tried at other Asian restaurants. It was also a little sweet. The miso swirled in delicate clouds without being gritty. I almost wished I hadn’t passed on my own bowl, except I knew I would have been too full for my entree of soup.

The spring rolls were stuffed with fresh vegetables, roasted pork, and shrimp and served with a thick, sweet dipping sauce laden with chopped peanuts. I would normally consider the sauce too sweet, except that it contrasted nicely with the savory, roasted pork. Jake thought the spring rolls were too heavy with lettuce, while I liked that they resembled salad. Sometimes I feel some restaurants overload their spring rolls with rice noodles, which I find redundant when they are wrapped in rice paper.

My eel sushi roll arrived as an appetizer with the spring rolls.

I noticed the eel sushi and sashimi were the most pricey fish options. That being said, I liked the flavor of the eel in this sushi roll. The portion size was also large. There wasn’t necessarily a lot of eel in each piece of sushi, but it didn’t taste fishy and the texture wasn’t mushy. Not the best unagi I’ve ever eaten, but far from the worst. The sushi rice was slightly warm and loosely packed and the rice grains appeared smaller than what I’ve typically seen in sushi.

I really enjoyed my bowl of spicy ramen in kimchi broth. For my tastes, the broth was pleasantly spicy which I seldom find.

I’m not sure if the ramen broth was scratch-made or from a mix, but I’m guessing there was a bouillon component to it. I added a little hoisin and soy sauce to balance out the flavor. The carrots and broccoli were fresh and cooked al dente.

Plus, there’s the egg. I loved the egg. When I make spicy ramen soup packs at home, I also add fresh vegetables and egg. Whether or not the soup was completely scratch-made, it’s darn tasty. It’s also a steal considering it’s size, inclusion of fresh vegetables, and the scrambled egg. I quickly ate the small dish of kimchi that came with the soup, and added the shredded cabbage to the ramen soup. This is a bowl I’d order again.

Jade Dragon is no longer the only place in Fargo-Moorhead to order pho. Cafe 21 offers both a chicken and beef version (FMFare spoke highly of the chicken pho). Jake enjoyed his bowl of beef pho. He said it was no Pho 79, but liked it better than Jade Dragon’s because the broth had more flavor and depth, to which I agreed. The bean sprouts, jalapeno, and Thai basil garnishes were also fresher and more plentiful.

In contrast, I liked the beef better at Jade Dragon. I prefer pho with thin, raw beef slices  placed in the hot broth. Cafe 21′s beef pho is prepared with slices of beef brisket and springy meatballs. Jake said he would return for this bowl of pho.

Lastly, we split flan, $4, for dessert.

The creamy custard was covered with fresh kiwi and caramel sauce. The caramel sauce had a toasty, almost burnt taste to it and before we knew it, we were haggling over the last bite.

During our Friday evening visit, this new restaurant was turning over a steady stream of customers. The entrees seemed to lie in an expected price range, while many items were of a surprising value.

When we first ordered, Jake had his heart set on a bahn mi sandwich and learned they are only offered at lunch. Cafe 21′s menu only lists a roasted pork variety and it costs $7. This price is high by Twin Cities standards, but when you’re (possibly) the only restaurant offering bahn mi’s, I suppose you can charge whatever you’d like. Plus the food costs here are higher than the Twin Cities’. As we were walking back to our car, I noticed a microwave sitting in front of the main window facing the parking lot.

This was one of those happy dining experience were everything just tasted really good. All of the dishes were prepared with fresh ingredients and thoughtfulness. The service was also warm and appropriately attentive.

We’re thrilled to see another restaurant in Fargo-Moorhead serving Vietnamese options and wouldn’t hesitate to return. Especially for their bahn mi at lunch.

Recipe: Spicy Beans & Rice

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Jake and I are trying to make an earnest effort to dine out less and eat more simply at home.

Eating more simply at home means that I will try to make smaller amounts of dishes so we’ll be less apt to waste food. Let’s face it. We just don’t eat leftovers that we freeze. This means exploring the depths of our pantries and eating what we have. To Jake’s dismay, this also means eating less meat.

Sounds like common sense, but somehow we’ve gotten away from this.

Last week, I dug into my pantry and found a bag of organic, white Navy beans and a bag of jasmine rice. I recently made a huge batch of spicy chili and wanted these rice and beans to have a different flavor.

This dish was inspired by meals prepared by friends who were from or had spent time in West Africa and this concise recipe for West African Beans and Rice. Concise does not equal bland or boring. Cooking the dried beans in stock and caramelizing the onions and tomato paste creates a lot of flavor from minimal ingredients.

The super spicy chilies didn’t hurt, either.

Spicy Beans and Rice
If you don’t have dried beans, you can substitute canned beans. You can also substitute another green such as arugula or kale for spinach or frozen spinach for fresh. Goya Sauzon is a seasoning mix I found in the International section at Hornbachers. It does contain MSG. 

Spicy Beans & Rice

Ingredients:
Dried beans (I used about two cups of white Navy beans)
Chicken stock
Optional: Goya Sauzon seasoning
Olive oil
1 onion, diced
1-2 cloves garlic, minced
Tomato Paste, about three Tablespoons
Salt
Black Pepper
Brown sugar
Spinach, several handfuls, long stems removed
Optional garnishes: Parmesan cheese, diced onion

Steamed rice

Instructions:
Examine beans for stones and other debris. Rinse and drain.

Soak beans overnight. If you don’t have this much time, soak for as long as you can and simmer until tender. It will just take longer.

Drain beans and replace liquid so it covers beans, plus an inch or two extra. I used mostly chicken stock, a little water, and a dash of Goya Sauzon seasoning.

Bring to a boil, cover, and simmer until the beans are tender. After soaking the beans for eight hours, this took 1-1 1/2 hours.

Preheat a saucepan over medium heat. Cook the diced onion until it begins to caramelize around the edges. Add the hot peppers and stir. Add the garlic and cook until fragrant but not burnt.

Add about three tablespoons of tomato paste. Smush with the onion and garlic and cook until the color turns rusty. You may need to add a splash of the bean liquid to make the tomato paste easier to work with.

Add the beans and bean liquid. Simmer until the flavors meld and the liquid slightly thickens.

Taste for seasoning and add salt and pepper if needed. Add a little brown sugar to round out the flavors.

Before serving, tear up fresh spinach and stir until wilted.

Finish with a tiny piece of butter or drizzle of olive oil. Serve with steamed rice and garnish with a sprinkle of Parmesan cheese.

Steamed Jasmine Rice:
Rinse rise until water runs mostly clear. Drain.

In a saucepan, saute rice with a little olive oil or butter until it smells toasty.

Add twice as much water and a pinch of salt. Stir

Bring to a boil and reduce heat to low.

Cover and steam until the liquid is absorbed and the rice is tender. This should take about 20 minutes.

Food-Related Odds and Ends

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Enjoy these food-related odds and ends from my winter break.

Jake’s grandma passed away this weekend so we will head to the Twin Cities for the memorial service next weekend. When we return, winter break will end and culinary class will resume.

Ole and Lena’s Pizzeria, Westacres Mall, Fargo, ND
A blog reader recommended the original Ole and Lena’s in Rothsay, MN, about a half hour away on I-94 towards Minneapolis. There is a smaller version at the mall’s food court.

I enjoyed a piece of plain, cheese pizza. The crust had nice texture. Firm where it was supposed to be firm, chewy where it mattered, and floppy in all the right places. It also tasted a little sweet. The slice was large and was topped with high quality cheese. Perfect for when I’m craving Cosetta’s-style pizza.

Citizen Cafe, Minneapolis, MN
During Christmas week, I met a friend for dinner at Citizen Cafe. She mentioned the restaurant’s commitment to locally sourcing ingredients. I arrived a little early and the staff was more than happy to let me pause at a table and sip a glass of wine until she arrived.

Our server brought a complimentary bread basket. The bread was served warm and accompanied by soft, whipped butter and a mysterious, vegetal/nutty spread.

We both ordered the portobello sandwich which was affordable at $9 (add .75 for goat cheese). The mushroom, onion, roasted red pepper, and squash were cooked nicely and the balsamic provided tang. The ciabatta was toasted and tender. Following the large holiday meals I had recently eaten, I ordered the sandwich without goat cheese, which I immediately regretted.

Sandwiches come with fruit, coleslaw or homemade potato chips. I ordered the chips and they were cut into thin, unseasoned waffle crisps. Overall, the restaurant had a wierd vibe. Not unfriendly, but maybe reserved or curious.

Nelson Bros., Clearwater Travel Plaza, Clearwater, MN

On our drive back to the Twin Cities, we wanted to grab a non-fast food lunch. A blog reader once recommended the deli sandwiches at the Clearwater Travel Plaza along I-94.

I found the sandwich counter next to the bakery. The ordering system initially struck me as slightly overwhelming. I think I expected to order from a larger menu of set sandwich combinations, but the deli encourages customers to pick their own bread, meat, cheese and sauce. Sort of like Subway. Eventually, I noticed a small sign advertising sandwich combinations.

I ordered chicken salad but discovered I got tuna salad in the car. Fortunately, I like both equally. The tuna salad was a little wet, but tasted fine. The vegetables were fresh and there were many to choose from. I liked the spicy mustard sauce and the bread was notably fresh. I ordered Jake a creation involving roast beef and horseradish sauce and was pleased.

All in all, the deli serves large sandwiches for about $6. Ideal for those who like to customize, but putzier for those who are in a hurry or don’t feel like making a lot of decisions at that moment.

Hi-Ho South, Fargo, ND
I stopped by to satisfy a casual burger craving on New Years Eve Day. I ordered a California burger with grilled onions and the works and onion rings to go.

The onion rings were hot from the fryer. Crispy, not greasy, and wonderfully salted.

I liked everything about the burger except the actual meat patty. I’ve read Hi-Ho chooses not to season their meat and it tasted bland. It was tightly packed, finely ground, and dry. However, the bun provided enough support, the vegetables were fresh, and sauces nicely applied. Service was fast and friendly. Too bad about the meat.

Cafe 21, Fargo, ND
A fellow Fargo food blogger, FMFare, discovered a new Asian restaurant serving Japanese, Korean, and Vietnamese foods. Cafe 21 seems to have replaced Yuki-Hana, a Japanese/Korean fusion restaurant. They serve pho and might be the only restaurant who makes bahn mi. The Asian and American Market sells bahn mi from the Twin Cities in their refrigerated section. I tried one once, and thought the freshness got lost in transit.

We enjoyed spring rolls, spicy ramen with vegetables and egg, eel sushi, beef pho, and flan. Fresh and affordable. Friendly service. Would not hesitate to return.

My only suggestion: Do something about the microwave prominently displayed by a large window facing the parking lot. But more on this dinner later.

A New Knife Set
Jake’s uncle is active and successful in the Minneapolis-St. Paul restaurant business. He generously gifted me with this metal suitcase O’ Wustoff knives. He said someone had done the same for him when he began his culinary career.

I just bought a diamond steel so I can try to maintain them. There are two layers of knives and cooking tools such as a zester, channel knife, melon baller, and sewing needles. There are even a couple keys to lock the whole thing up.

We bought Dexter Sani Safe knife sets for class. The handles may be safe, but not particularily sanitary. They are indented with tiny grooves that prevent slippage but trap debris. In class, it’s not uncommon for students to grab knives from cutting boards while the owner’s back is turned. Knives and other tools are borrowed, never returned, and run through the dishwasher.

These will never see the light of class.

An Ice Cream Maker
Our good friend gave us her ice cream maker. She only used it once and just never got into it. I am excited to give it a whirl.

Thank you for your dining suggestions. They are always appreciated!

Seattle And Spicy Chili

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I spent the weekend before Christmas in Seattle.

This was my fourth visit to Seattle. I first traveled to Seattle my senior year of college when I co-led a college service trip. We spent the week volunteering for Multifaith Works, a nonprofit dedicated to serving those with HIV/AIDS and other life-threatening illnesses. The nonprofit has since become Rosehedge/Multifaith Works and expanded their mission to also supporting those who struggle with isolation and loneliness.

I think it’s safe to say our whole group of students fell in love with Seattle upon arrival. Such a stark contrast to Iowa. From the steep hills to smooth public transportation systems to the diversity of food.

We experienced many examples of hospitality during this week. One man gave up his weeknight to take us to the grocery store when we arrived, and a church allowed us to crash in their basement and use their kitchen. We painted a house one afternoon. Later that evening, the landlord treated our whole group to a seven course feast at a Chinese restaurant in the International District.

Each course was an adventure. Fish maw soup that we were instructed to spike with a red vinegar and white pepper. Peking duck. Knots of salt and pepper fried crab that I clumsily poked with my chopsticks. Sweet and sour pork chops, and shrimp with walnuts coated in that sweet, mayonnaise sauce. Afterwards, his daughter led us to her favorite bubble tea shop.

For the first time, I came away with the understanding of travel mercies. I was humbled.

The focus of this most recent visit was to celebrate celebrate my friend’s marriage. We celebrated over frantic wedding preparations. While in transit. Over spicy Thai food. And deep, dark coffee.

Dungeness Crab Egg Foo Young and four, housemade hot sauces for brunch at Revel. Espresso art and biscotti from Roy Street Coffee & Tea. Spicy Thai food and Thai tea from Thai Curry Simple. 

While some danced at the reception, we non-dancing folk enjoyed hot, buttered rum. It was truly a whirlwind weekend and a beautiful wedding. And it involved making lots of chili.

The family found out I was in culinary school and asked if I could make a mild version of chili for 50 people with whatever was in the groom’s kitchen within a matter of hours.

As I began the mild version, I was asked to make a spicy version for 50 more people. I exclaimed, ”I’m gonna chop the heck out of all these vegetables!” or at least, that’s what I’ve been told. I just remember feeling like I was on Chopped. Then things got messy.

Before leaving for the rehearsal dinner, we accidentally spilled at least half on the floor. The next day, we learned we left a large bag of it on the counter overnight. We quickly scrambled and fortified what was left. Hours before the wedding, I noticed a placard stating the chili was free from a multitude of allergens including soy. My eyes widened in panic because I remembered seasoning it with soy sauce I had found in the fridge.

We simply crossed out the word soy and all was well.

I did not think I would want to make chili for a long time. Which is why I was so surprised when I started craving chili when I got home. I think I wanted to share some of my experience with Jake who was unable to join me due to work.

Jeni’s Spicy Chili

Ingredients:
Olive oil
1 pound of ground beef
1/2-1 can of beans
1 onion, diced
1-2 carrots, diced
1 sweet bell pepper, roughly chopped
1-2 red or green jalapenos, roughly chopped (I use seeds and all but you can remove for less heat)
Tomato paste (I use at least a few tablespoons)
1-2 cloves garlic, minced
Chili powder
Cumin
Oregano
Cinnamon (a couple pinches)
1-2 cans crushed tomatoes (if you don’t have enough, add water)
Salt
Black pepper
Brown sugar, enough to balance the acidity
Soy sauce or tamari
Sriracha, to taste
Butter, a small knob

Instructions:

  1. In a large pot, cook ground beef in a little olive oil until slightly pink. If there’s too much fat, pour some off, but keep enough for flavor.
  2. Add onions and carrots and cook until the carrots are softer.
  3. Add as many beans as you’d like.
  4. Add the sweet and hot peppers. Stir occasionally until slightly softened.
  5. Add the garlic and briefly cook until fragrant.
  6. Add the spices. I use a lot of chili powder, plenty of cumin, and a little bit of oregano and cinnamon. You can always add more later.
  7. Add tomato paste. Stir and cook until the tomato paste loses its rawness.
  8. Stir in the crushed tomatoes.
  9. Season with salt, black pepper, and enough brown sugar to balance the acidity from the tomatoes. Add more spices as desired.
  10. Optional seasonings: I like to add a little soy sauce for umami, sriracha for additional heat, and I melt in a small knob of butter for richness.
  11. Simmer until the peppers and carrots are tender and the flavors meld. Continue to taste for seasoning.
  12. I like to serve with a scoop of rice and garnish with shredded cheese, sour cream, cilantro, and a lot of chopped, raw onion.

Spicy Curry Deviled Eggs With Shrimp: Inspired by Amsterdam Bar’s Spicy Seafood Broodjes

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One of my favorite tastes from the past year came from the Amsterdam Bar & Hall in downtown St. Paul, MN.

Every once in a while, I will eat something so cravable that I plot to return as quickly as possible. This was most certainly the case with Amsterdam Bar’s Spicy Seafood Broodjes. After one bite, I knew I would crave their little Dutch sandwiches filled with a creamy, curried shrimp and calamari. The broodjes buns are always toasted, the curry sauce is spicy enough to induce a sweat, and the seafood is sweet and tender. I dragged Jake back to this bar the day after our wedding.

I was thrilled to run across an adaptation of Amsterdam Hall’s Spicy Seafood Broodjes on The Tasting Table. When my friend invited me to help her make some appetizers for her holiday party this past weekend, the sandwich’s flavors rose to the top of my mind. Her special request was deviled eggs. I flavored half of the eggs in the traditional manner and seasoned the others like those spicy sandwiches I love. I spiced the creamy yolk filling with Sriracha and curry powder. Then, I topped each egg with a poached shrimp. The spicy versions disappeared the most quickly.

The traditional deviled egg were inspired by this recipe from C. Hamster from the Chowhound board “Your best deviled egg recipe please.” Goya Sauzon is a seasoning mix that I found in the ethnic section of the grocery store. It contains MSG so if you are sensitive to this food additive, leave it out completely and just use salt or soy sauce.

If you don’t have a piping bag and tip or do not want to purchase one, you could spoon the filling into the egg whites. I bought a reusable piping bag and star tip from Creative Kitchens located in the West Acres Mall for $10. I’ve also seen plastic piping tips at big box stores.

Spicy Curry Deviled Eggs With Shrimp
Inspired by Amsterdam Bar’s Spicy Seafood Broodjes

Ingredients:

Traditional:
Eggs
Mayonnaise
Miracle Whip
Dijon Mustard
Worcestershire
Grated onion (and the juice)
White Pepper
Soy Sauce
Optional: Goya Sauzon
Garnish: Minced chives and smoked paprika

Spicy Curry With Shrimp Filling:
Egg Yolks
Miracle whip, mayo, or both
Grated onion (and juice)
Sriracha
Hot Madras curry powder
Salt

Instructions:

To hard boil eggs:

  1. Place eggs in a pot in a single layer.
  2. Cover with plenty of cold water.
  3. Bring to a gentle boil. If the water boils too hard or too long, the eggs will crack and leak.
  4. As soon as the water comes to a boil, remove from the heat. Add a splash of vinegar (which supposedly helps the eggs peel easier). Cover and let sit for 12 minutes.
  5. Plunge into ice water until cool and peel.
  6. Cut eggs in half the long way. Cover whites and place in the refrigerator until ready to use. Pop yolks into a separate bowl.

To make the filling:

Traditional:

  1. Hard boil eggs. Separate yolks from whites.
  2. Mash the egg yolks as finely as possible. Adding some mayonnaise will make this process easier.  For the smoothest texture, use an electric mixer, whip attachment, or food processor. Keep adding mayonnaise, Miracle whip (or both) until the filling is your desired consistency. Since I wanted to pipe my filling, I aimed for a texture that wasn’t too stiff.
  3. Season the filling with mustard, Worcestershire sauce, grated onion, soy sauce (or salt), and white pepper (I also added a small sprinkle of the Goya Sauzon seasoning).
  4. Pipe the yolk filling into the egg white halves. Garnish with a sprinkle of chives and smoked or regular paprika.

Spicy Curry With Shrimp:

  1. Hardboil eggs. Separate yolks from whites.
  2. Follow step one, above.
  3. Season the filling with grated onion, curry powder, sriracha, and salt.
  4. To cook the shrimp, gently simmer in broth seasoned with lemon slices until just cooked. The raw shrimp will change from gray to pink.
  5. Plunge the shrimp into ice water until cool and drain.
  6. Pipe the egg yolk filling into the hard boiled eggs.
  7. Top with the shrimp and chives.

I-94 Is Delicious: Cafe 116 (Again) & White Horse

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I continued exploring dining options off I-94, between Fargo and Minneapolis, on a solo road trip home this past weekend.

On the way to the Twin Cities, I returned to Cafe 116 in Fergus Falls, MN for lunch.  Even though I wanted to branch out in my roadfood stops, my first visit last Memorial Day was so lovely that I returned.  Cafe 116 strives to utilize local foods and suppliers.

Plus, it smells like butter.

With just two visits, Cafe 116 has already crept onto my short list of happy places.  These are places in which I find myself breathing easier and my shoulders relaxing.  Where the climate is controlled, chatter doesn’t echo, and the music’s not too loud or obnoxiously selected.  The light’s never to bright (or too dim), the tables are perfectly spaced, and the service is friendly.  Places where I feel comfortable pausing over warm beverages and better than average food.  You will rarely find me at coffee shops that serve terrible food.

I ordered a cortado, $2.75.  A couple shots of espresso cut with milk froth.

For lunch, I ordered the Hamden, a panini filled with ham, mozzarella, roasted red red pepper, thin slices of red onion, and pineapple, $7.50.  I upgraded chips to a generous pile of carrot sticks and pea pods and homemade ranch for $1.

The panini was crunchy and I liked the salty and sweet interplay between the meat, cheese, and pineapple.  However, I liked the panini I ordered last time, better.  It was made from prosciutto, mozzarella, fresh apple slices, and red onion.

I ordered a chocolate chip cookie bar, $1.50, for the road.  It tasted surprisingly bland and dry and one bite was enough.  No worries.  I’m smitten with Fergus Falls and will return to my newest happy place for coffee and grilled paninis.

On Friday evening, I met some friends at the Imperial Room for a rumored, free mashed potato bar.  I know I’ve become accustomed to Fargo traffic when I ran into Target Field Twins Traffic and broke into a cold sweat.  Walking to the Imperial Room, I realized I was lost somewhere around Dream Girls.

We learned the Imperial Room no longer offers their complimentary happy hour mashed potato bar on Friday evenings.  We ordered happy hour specials instead.  Half-priced beverages and appetizers, and $5 treats.  The fried goodies were cooked with a deft hand.  I enjoyed a small plate of non-greasy walleye fingers and a thoughtful salad of crisp romaine accompanied by a bracingly tart vinaigrette.

Then, I got lost again on the way back to my parking ramp.

The afternoon trek back to Fargo included a stop at White Horse, a bar along the main street in downtown St. Cloud.

I chose the White Horse for two reasons:

1.  It’s in St. Cloud

I went through a country music phase in 1995.  The second song I ever loved was “On a Bus to St. Cloud” By Trisha Yearwood.  And hence, St. Cloud, MN has become legendary in my mind.  Kudos to Trisha Yearwood for hosting own cooking show.  I’d still take her show over Ree Drummond’s, any day.  She irreverently joked about her chain-smoking grandma while her sisters looked embarassed.  For some reason, this made me laugh.  Ree Drummond’s never made me laugh.

2.  The Thai Burger

I prowl the Internet for potential roadfood stops.  Yelp may not be the most reputable source for reviews, but it’s often the only source when it comes to small towns outside the metropolitan area.  One reviewer complained the White Horse’s Thai burger was too spicy to be edible.  ”Ding Ding Ding Ding!  The bells went off in my head when I read the words “literally inedible.”

Sweet.

I know St. Cloud is in outstate Minnesota, but I was determined to try that Thai burger and hoped for at least a tingle.

White Horse’s printed lunch menu offers mundane bar food, with the expectation of the Thai burger.  However, the dinner menu offers surprisingly diverse dishes of Thai, Indian, and Vietnamese influence. The daily chalkboard specials included a soup made with eggplant and chickpeas and even homemade pho with shrimp.  The pho scented the bar with with star anise which was unexpected and lovely.

The Thai Burger was the menu’s most expensive burger option at $11.  I upgraded the burger’s side of french fries to a salad for $2.50 (upgrading to a cup of soup was only $1).

White Horse delivered an above-average salad for the upgrade.  It was goodly-sized and made with high quality ingredients.  Crispy romaine lettuce, generous slivers of red onion (the more, the better), seasoned homemade croutons and dressing, and plush, ripe tomato.

I publicly admit that I have a thing for Ranch dressing.

The burger was spicy and flavorful.  For my tastes, it was spicy enough to induce a jolly sweat, though it probably wasn’t spicy enough for the most seasoned of chili-heads.

The meat patty was crusty on the outside.  I detected garlic and lemongrass while nubs of of Thai chilies and chili seeds were packed into the meat.  The sriracha aoli contained a pleasant kick and wasn’t overly rich or creamy.  Again, I swooned over the ruby-red, ripe tomato slices.  They were really beautiful, especially considering the mealy, orange abominations normally served elsewhere.  Finally, the brioche burger bun was above average.  It was toasted, buttered, and of the ideal texture to support a burger.

When I cut into the burger, I cringed when I realized I didn’t specify the burger’s doneness (though, I wasn’t asked).  The patty was cooked all of the way through.  Thankfully, it was juicy, despite its doneness.  Considering the modest size of the burger and the salad upgrade, $13.50 plus tax and tip made a pricier than average lunch.  Overall, I enjoyed my meal and felt comfortable as a single, female diner.  The vegetables were especially lovely and had the Thai burger had been cooked medium-rare, it would have been my version of bliss.

Service was fine with a tinge of apathy.  The “thank you for coming” chocolate mint sticks helped.

I-94 is Delicious Chronicles, restaurants on deck:

  • Albany Restaurant, Albany, MN
  • Palmer House, Sauk Centre, MN
  • Ackie’s Pioneer Inn, Freeport, MN
  • Mable Murphy’s, Fergus Falls, MN
  • Eagle Cafe, Barnesville, MN
  • El Portal, Melrose, MN

Weekend Culinary Overload: Passage to India (Again!), JL Beers, & A Gourmet Jewish Brunch

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I missed my first blog’s birthday!  On April 7th, 2012, An Herbalist Eats turned one-year old.  I humbly thank each and every individual who has read my blogs and/or provided feedback.

Since Jake and I missed our mid-week date night, we scrunched two into one weekend.  We planned that I would pick Friday’s activities and Jake would chose Saturday’s.  Having just eaten at Passage to India, I wracked my brain for my second choice.  Jake’s only input was that he wanted dinner to truly be my choice, also adding he wasn’t especially in the mood for Indian food.

I kept wracking my brain.

And agonizing, as we drove around town searching for dinner.

Finally, Jake observed that I was agonizing over dinner because I really just wanted to go to Passage to India.  Spicy food was the only food that sounded appealing to me, so we headed back to Passages where heat would be guaranteed.  I forgot my camera and used Jake’s iPhone for photos.

I ordered this tart mango lassi, $3, while Jake ordered iced coffee which turned out to be a creamy, blended beverage, $3.

Unlike blended coffee shop beverages, this iced coffee was hardly sweetened and refreshing.

We ordered one order of garlic naan, $4, and bhindi masala, $10, to share.  As an entree, Jake chose the tandoor kebab platter, $18, and I chose the masala dosa, $9, a food I have never tried.

The garlic naan was pillowy and rich.

We enjoyed the bhindi masala per usual, fishing for the sweet pieces of okra.  Ordering the dish fresh, as opposed to as take-out made a world of difference regarding flavor and texture.

The tandoor kabob feast included chicken, lamb, shrimp, and kafta.  Jake enjoyed all of the components.  I tried a few bites and enjoyed the flavorful, tandoor spice rub and noted the chicken’s juiciness.  The dipping sauce reminded me of Passage’s tikka masala.  I slurped the remaining, spicy sauce with the serving spoon.

I always enjoy the combination tandoor meat and shaves of raw onion.

   

I received two dosas accompanied by two sauces.

The thin, crispy rice crepes were slightly oily, in a pleasing way, and filled with a spiced potato mixture.

I ripped off pieces of crepe and dipped them in the cool and slightly spicy coconut sambol and second sauce that tasted like a daal.

I found one dosa filling and happily packed the remaining dosa for another meal.  Passage’s also offers a couple of other dosas that I would also like to try.

The meals came with steamed basmati rice.  I enjoy Passage’s rice because it always has a nice texture and tastes of being cooked with ghee and salt.  The service was lovely and warm.

On Saturday, Jake chose dinner at JL Beers in downtown Fargo, followed by a viewing of The Hunger Games.  Usually I dislike viewing or reading anything twice, but enjoyed watching the film, post-book.

For a Fargo-Moorhead burger craving, I can’t really imagine going anywhere else except JL Beers.  Although JL Beers is tiny, it offers an extensive beer selection and high quality burgers that are cheap as hell.

I ordered the Rajun Cajun burger, $4.19, topped with pepper jack, caramelized onions, and creamy, Cajun lime sauce.

Jake ordered the Slaw Burger, $4.19, topped with coleslaw and barbecue sauce.  We split an order of Buffalo BLU Fries, $3.99.  Crispy, thin-cut fries lightly coated in buffalo sauce and sprinkled with blue cheese crumbles.

Our burgers were juicy and the bun was lovingly toasted.  Despite all of the toppings, I savored each bite’s subtle crunchiness provided by the toasted side of the bun.

And if this wasn’t enough of a culinary overload, I attended Temple Beth El’s annual Gourmet Jewish Brunch.  The line was practically backed up from the front door and many attendees mention they have been attending the brunch for years.  Temple Beth El offered a wonderland of offerings including chopped liver, pickled herring, smoked fishes, sweet noodle kugel, matzo brei, potato knishes, golden brown blintzes filled with a creamy mixture and topped with sour cream and jelly, bagels and lox, a whole table of desserts that I ignored, and steaming hot coffee with real cream.

I enjoyed learning a little about Temple Beth El and experiencing their hospitality.  I did not want to miss this unique opportunity to try home-cooked Jewish food in Fargo.  Having read Ruth Reichl’s book Garlic and Sapphires, I was excited to actually taste matzo brei after reading her enticing description.  I look forward to making this comfort food at home.

We’ll be taking it easy this week as I continue to experiment with work week cooking concoctions.  I foresee a matzo brei dinner.

Lahmacun: Like A Turkish Pizza

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Originally published in the High Plains Reader, April 19, 2012, in the Cuisine section.  Republished with additional photos.  

If you are a No Reservations fan, you may have noticed Anthony Bourdain noshing on Lahmacun in Instanbul.

Lahmucan is like a pizza.  A flat bread topped with a fragrant, spiced meat mixture and baked, and served with a garnish of pickles, parsley, and/or fresh lemon wedges.

After perusing the Internet, I found a lovely recipe for Lahmucan (Flat Bread with Lamb and Tomatoes) from Saveur, which I adapted slightly.  Most of the recipes are similar and simple for the home cook.  I chose to make my own pizza dough, but if you are in a pinch or have a gluten-sensitivity, use a store bought or gluten-free variety.

The dough is crispy and delicate and the meat mixture is warmly fragrant and as spicy as you desire.  For fun, I added pinches of goat cheese to a couple flat breads.

Because I was unable to readily find freshly ground lamb, so I substituted ground beef instead.  I had leftover meat mixture that I plan to either freeze or saute and incorporate into a different meal.

Ingredients:

Dough
1 teaspoon of sugar or honey
1 package of quick rise yeast (1/4 oz)
2 cups of flour
1 ½ teaspoon of salt

Meat Topping
¼ cup of extra virgin olive oil
3 Tablespoons of tomato paste
2 Tablespoons of minced parsley
½ teaspoon of cayenne pepper, or to taste
¼ teaspoon of cumin
¼ teaspoon of paprika
1/8 teaspoon of cinnamon
½ pound of ground beef (or lamb)
2 cloves of garlic, minced
1 small tomato, grated
1 small onion, minced (I used red)
Fresh chili, minced (I used 1 Thai chili).

Directions

Making the dough
In a small bowl, bloom the yeast by melding it with the sugar and ¾ cup of warm water.  Let sit for about 10 minute or until frothy.

In a larger bowl, mix the flour and salt.  Make a crater in the center.

Pour in the wet yeast mixture and incorporate the flour, from the inside out, until dough forms.  Add more water if the dough is too dry.

Pour onto a floured surface and knead until smooth-about 10 minutes.  Place the dough in a bowl smeared with olive oil, making sure the exposed surface of the dough is also lightly oiled.

Cover and let rise in a warm location until doubled in size.  If you want to make the dough a day ahead, punch down, cover and place in the refrigerator.  Bring to room temperature before using.

Divide the dough into four portions and roll into balls.  Let the dough balls rise in a warm location for another 45 minutes.

Heat the oven to 475 degrees Fahrenheit.  Allow a pan or pizza stone to heat in the oven.

Making the topping
In a bowl, combine the oil, tomato paste, parsley, cumin, paprika, and cinnamon.

Add the ground meat, garlic, grated onion and tomato, chili and season with salt and combine.

Making the Lahmacun
On a floured surface, roll out each dough ball until they are about 1/8 inch thin and place on a sheet of parchment paper.

Spread each round with a thin layer of the meat mixture and place the parchment paper directly onto the preheated pan in the oven.

Bake for 6-8 minutes or until the meat is cooked.

Top with your choice of parsley, freshly squeezed lemon juice, parsley, olives or a sprinkle of sea salt.

Thai Chili and Lime-Flecked Oriental/Asian/Mandarin/Chinese Cabbage Salad

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All of this talk about Oriental salads gave me a hankering for Oriental salad.

Actually, I’ve been craving this salad ever since I brought home my mom’s old church cookbooks.  These old cookbooks are littered with versions of Oriental/Asian/Mandarin/Chinese cabbage salads.

And I have not been craving just any type of Asian salad, but the variety with shredded cabbage and crunchy ramen noodles.  The type I have never made myself but enjoyed at family gatherings, church picnics, and office potlucks.  After a long weekend of over-indulging in Easter foods like ham, turkey, and steak, I made a batch of this comfort salad to bring for lunch as I return to work.

Thai Chili and Lime-Flecked Oriental/Asian/Mandarin/Chinese Cabbage Salad
Inspired by Donna Curry and Denise Bierle Svec’s cabbage salad recipes in the Ebeneezer Ridges Campus Cookbook, 2005

Ingredients
1 small-medium head of green cabbage, shaved and cut into manageable pieces
6 green onions, thinly sliced
7 Tablespoons of slivered almonds
6 Tablespoons of toasted sunflower seeds
2 packages of ramen noodles, broken into small pieces (I used the spicy chili variety)
Raisins, 1-2 handfuls

1/3 cup of vegetable oil
3/4 cup of vinegar such as rice wine, apple cider, or white (or a mixture)
1/3 cup of sugar (or to taste)
Juice of one fresh lime
2 Thai chilies, minced
Salt, to taste
Cracked black pepper
Optional: A dusting of the ramen noodle seasoning packet

Directions:
Mix the cabbage, green onion, almonds, sunflower seeds, and raisins.

Then, drizzle in the oil, vinegar, sugar, lime juice, chilies, salt, and pepper.  Stir to combine and taste for seasoning.  I chose to go lighter on the sugar and heavier on the tart and salty elements.

Stir in the broken ramen noodles.

If you wish, dust with seasoning mixture from the ramen noodle packet.

You can make the dressing separately to add to the cabbage mixture, along with the ramen noodles when it’s time to serve.  I just let all of the ingredients mingle together, come what may.