Wednesday, August 24, 2016

Restaurant Review Boheme in Durham NC

There is a new restaurant in Durham.  Their name is Boheme.  Here is how they introduce themselves on their website

"kitchen. garden. bar."

"Boheme is a family owned and operated venture by Chef Chelsea Mock.  Guided by the expertise of Chef William D’Auvray, Boheme has designed a menu that reflects the freshness of North Carolina’s offerings from farm raised vegetables, to local meat and East Coast fish.  Staying true to the design of the property at Straw Valley, the menu is a re-imagining of midcentury ideas about food combined with a modern, whimsical approach to preparation.  Boheme is an unconventional oasis offering diners an expression of flavors, art and hospitality."
Their menu...
We ordered our wine and studied the menu.  I decided on the Blue Crab Agnolotti/Parsnip Brodo and Garlic Chives.
I consulted wikipedia  for a few unfamiliar terms....
"Agnolotti [aɲoˈlɔtti] is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pastadough, folded over filling of roasted meat or vegetables"
Brodo, according to Google, is an Italian Broth.
It was very good.
 Erica decided on Sea Scallops/English Peas/Hazelnuts/Brown Butter/Caramel
That was delicious!  Scallops were cooked to perfection.
For dessert we shared the Creme Brûlée.  Amazing, smooth and creamy.  My favorite dish of the night:-)
 There was plenty of indoor and outdoor seating.  The service was great and the people very friendly.

We sat inside because it was such a hot summer evening.  
I think we will go back this fall and enjoy sitting outside with a glass of vino.
Get out and try a new restaurant.  If you have not been to Boheme I suggest you give it a try.  Do make a reservation because it is a popular place.
Happy Eating!
KathieyV:-)

Tuesday, August 16, 2016

Recipe Review Ham and Gruyere Quiche Food Network Mag....

Erica was coming over for dinner.  I had just received a new Food Network Magazine.  What a great combination.  I scanned the recipes and chose to make the Ham and Gruyere Quiche.  It was easy and yummy.  I found the dressing to be a bit lacking in flavor so I added some sugar and then it was just the right combination of tart and sweet:-)


Ham and Gruyere Quiche
Recipe courtesy of Food Network Kitchen

Ham and Gruyere Quiche
Total Time:
40 min
Prep:
10 min
Cook:
30 min
Yield:4 servings
Level:Easy
Ingredients

6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
1 cup shredded gruyere cheese (about 4 ounces)
1 9 -inch pie crust, thawed if frozen
3 large eggs
1 1/4 cups half-and-half
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground pepper
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
3 tablespoons extra-virgin olive oil
1 5 -ounce package mesclun greens (about 8 cups)
4 white mushrooms, very thinly sliced

Directions

Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Happy Eating Everyone!

KathieyV:-)