Monday, May 8, 2017

Lunch at The Fearrington Granary in Pittsboro NC

Several weeks ago Cindy and I found ourselves on an adventure.  We were at Fearrington Village in Pittsboro NC.  I love that place.  If you go you will find quaint little shops, a bookstore, a spa, several places to eat, and of course the belted cows.
We were visiting  Fearrington Village for the Folk Arts Festival.  After enjoying some of the artsy items and exploring the shops we decided it was time for lunch.  After checking our options we selected The Granary.
Here is quote from their website...
"Offering a casual dining setting, The Fearrington Granary serves up lunch, dinner and Sunday brunch. Whether you’re grabbing dinner with friends or celebrating a special event, make every meal a treat."


  (They have a full bar and of course a wine list:-)
Quote from their site....
“The Granary is a neighborhood gathering place,” says Chef Colin Bedford, who designs and updates the menu seasonally. “The Granary’s menu is full of comfort food and Southern classics with English influence.”
Yummy muffins...
I ordered the Chicken and Dumplings.  Rich and delicious...
I was trying to remember what Cindy ordered.  I think this is the Pork Schnitzel.  I like the cute little pickles on top:-)
And of course don't forget the wine.....

If you find yourself in Pittsboro NC and you want a nice place to visit and grab a bite to eat I suggest you check out Fearrington Village.  For good food and atmosphere go to the Granary...you won't be disappointed.
Happy Eating and Exploring!
KathieyV:-)

Tuesday, January 17, 2017

New England Style Fish Cakes from Home Chef


New England Style Fish Cakes with Romaine and Tomato Salad
from Home Chef
I gathered my ingredients... (Recipe as found on Home Chef)
  • In The Box

  • 2 Tilapia Fillets
  • 1 Lemon
  • 4 Parsley Sprigs
  • 1 Shallot
  • 1 Roma Tomato
  • 1 Romaine Heart
  • ½ cups Panko Breadcrumbs 
  • 1½ oz. Mayonnaise
  • 1 Tbsp. Old Bay Seasoning
  • 1½ fl. oz. Poppyseed Dressing
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan


    Before Cooking


Roast the Fish


Rinse tilapia fillets, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and allow to cool 5-10 minutes. While fish cooks, prepare ingredients.

Prepare the Ingredients

Halve lemon lengthwise. Cut one half into two wedges and juice other half. Stem and mince parsley. Halve and peel shallot. Slice half the shallot into thin strips and finely dice other half. Core Roma tomato and cut into ½" dice. Hold romaine head at root end and chop coarsely.

Prepare the Fish Cakes

Once tilapia has cooled, shred lightly with two forks or your hands. Add panko breadcrumbsmayonnaisehalf the Old Bay seasoning (reserve remaining for garnish), 2 tsp. finely diced shallothalf the parsley (reserve remaining for garnish), 2 tsp. lemon juice, and a pinch of pepper to a medium mixing bowl. Add shredded tilapia and mix until combined and able to be formed into cakes.

Cook the Fish Cakes

Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan.Cook until browned and warm throughout, 3-4 minutes per side. Remove cakes from heat and set aside. Repeat with remaining cakes as needed.

Toss the Salad

Toss together romainetomatosliced shallot (to taste), and poppyseed dressing in a medium mixing bowl.

Plate the Dish

Place a serving of salad on a plate. Add two fish cakes to plate. Garnish with remaining parsley, remaining Old Bay seasoning (to taste), and serve with a lemon wedge.





I love receiving recipes from Home Chef.  It is always an adventure in cooking.
I would rate this meal 9/10 on my cooking scale.  
I loved the Poppy Seed Dressing from Pepper Mill.  I need to find out where to buy it.
Happy Cooking Everyone!
KathieyV:-)
Check out how to dice shallots at...How to dice a shallot

How to: Dice a shallot or onion as found on Youtube



First off what is a shallot?  It is a type of an onion according to Wikipedia.

One thing you will learn on the video is how to de-germ your shallot.
They will show what parts of the shallot to remove that are the culprits in causing bad breath.


Happy Cooking Everyone:-)

Thursday, December 1, 2016

Blue Apron Recipe Review Baked Campanelle Pasta


Happy Day it is here.  My first Blue Apron delivery.  I am so excited.
I received 2 recipes with all the ingredients delivered right to my front door.  If I had any questions about the ingredients or how to handle or prepare them I could go on their site for a quick tutorial.
First up, Baked Campanelle Pasta with Cauliflower and Fontina Cheese...Sounds good.
I studied the recipe and gathered my ingredients...

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Peel and small dice the onion. Peel and roughly chop the garlic. Small dice the Fontina cheese (discarding any rind). Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.
Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain thoroughly and transfer to a large bowl. Wipe out the pot.
While the pasta cooks, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add ½ cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Turn off the heat; season with salt and pepper to taste. Transfer to the bowl of cooked pasta.
While the vegetables cook, in the pot used to cook the pasta, heat the butter on medium-high until melted. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and reserved pasta cooking water; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add ¾ of the Fontina cheese and up to half the rosemary; cook, whisking frequently, 1 to 2 minutes, or until thickened and thoroughly combined. Remove from heat and season with salt and pepper to taste.
Transfer the Mornay sauce to the bowl of cooked pasta and vegetables.Toss to thoroughly coat and season with salt and pepper to taste; transfer to a baking dish. Top with the breadcrumbs, Parmesan cheese,remaining Fontina cheese and as much of the remaining rosemary as you’d like; season with salt and pepper.
It was fun to use all the new ingredients.  I learned the best way to cut my cauliflower and and to chop my garlic.  I read about Campanelle Pasta and Fontina cheese.  What fun...


So what was the end result?

Yummy creamy goodness with a crunchy top.  It was very good.  I would give it a 9/10 on my cooking scale.  As far as leftovers.  It was a bit dry, but just add a touch of milk and the creamy goodness returns.
I can't wait for my next Blue Apron meal to arrive.
Happy cooking!
KathieyV:-)

Thursday, November 3, 2016

NC Wines...Cloer Family Vineyards Apex NC

Cindy and I decided to check a local winery, Cloer Family Vineyards in Apex NC.  We went with a meetup group that we are members of.  What a fun afternoon of wine, music and friendly folks.

Here is what they say on the website...

"When you visit Cloer Family Vineyards, you will be welcomed by a member of the Cloer family. We love growing the grapes and making the wines, but we also enjoy meeting the people who come to our winery and buy our products. Our goal is to ensure everyone who visits our vineyard feels at home. That means no stress and no pressure – just friendly folks enjoying a common interest."

I found that to be true.  We were warmly welcomed and and did feel right at home:-)

We enjoyed a wine tasting and sampled all of their wines.  As we sipped we listened to the history of this winery and information regarding their wines.  Yummy and informative!
We took a walk around the property...
 Furry Friends...

Lovely Vineyards



I did buy a bottle of their Riesling.  It did not last long in my house:-)
Check out their website for events and tastings.  I recommend you visit.
Happy Wine Tasting
Kathiey