Archive for November, 2008

We went to Wicked with the In-Laws last week and had to find a restaurant near the Orpheum for dinner. I had been to Masa once before, but for lunch with clients. It had been pretty good, so I thought it would be a great, somewhat casual, but still not a chain place for dinner. I was right. Honestly, it was the highlight of the evening.


We started with their homemade chips, served with two salsas. The green one is a tomatillo-cilantro blend, the red was a smoky chipotle salsa. Neither was very hot, but both were loaded with flavor. And the chips were light and crips. Unlike anything in the snack aisle at the store.


We also tried to Jalapeno Rellenos and the freshly made guacamole. The guacamole was amazing and surprisingly, served with cauliflower and radishes. A nice break from the chips. The jalapenos had just enough heat to wake you up, but nothing powerful.


I had been craving beef, so I went with the short ribs that were braised with onions and served with a black bean tamale. The beef was incredible tender and was so full of flavor, it was really unbelievable.


FIL went with a chicken enchilada, which was huge and looked quite impressive.


Husband and MIL both ordered the sea bass served over black beans with a pineapple salsa. They both reported that it was really, truly delicious.

We were running short on time so we ordered two quick desserts and ate them while we were putting on our coats. They were the bittersweet chocolate cake with butterscotch (?) ice cream and a tres leche cake with mango and passionfruit puree. I loved the tres leche cake, but the chocolate cake had an unusual texture. Needless to say we finished both of them. And we’ll be returning to Masa. Hopefully soon.


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Four Days in Denver


Sorry I disapeared for a few days. Sister had a baby and we had to visit. After we changed diapers, helped give a bath and spent hours holding the new little guy, we found a few great places to eat. I’ll fill you in as soon as I get to it. Meanwhile, shhhh.. he’s sleeping!

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A few months ago my friend T made this at a party. It was fabulous. And everyone loves Brie, right? How about warm, gooey, baked brie? Smothered in a raspberry sauce and cooked on a grill? Okay, so grilling season is ended yesterday around 2pm in these parts, but you could skip the grill and the cedar plank and do this the old-fashioned way… in the oven. I know I’ll be whipping it up this winter on a number of occasions, even if it’s just the two of us watching hockey. Enjoy! (thanks, T!)

Cedar Planked Brie

Soak a cedar plank in cold water for a minimum of 1 hour – this recipe suggests a plank that is 1/3 ” thick.

1 pint raspberries
2 Tbsp. slivered almonds
1 Tbsp. chopped fresh thyme
coursely ground black pepper
4 Tbsp. honey
2 small wheels (5-6 oz) Brie, Camembert or Cambozola
1-2 fresh baguettes, sliced

Grill should be medium heat – 400 degrees

Combine raspberries, almonds, thyme and black pepper. Drizzle with honey and gently mix to combine.

Remove plank from water and place Brie (or whatever cheese you decide to use) on the plank. Top each wheel with half of the mixture. Grill cover should be closed. Plank the cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, tiopping is hot and almonds are light golden brown. Remove plank and allow to cool for a couple of minutes. Serve with spoons to top the baguettes.

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There’s a benefit coming up called the Twin Cities Chocolate Extravaganza. on November 15th and 16th. I’ve never been, but I’m thinking a whole event around chocolate sounds pretty good. There will be chocolate and wine tastings, a chocolate fashion show and a chocolate martini lounge. Oh yeah, and the proceeds benefit the Make-A-Wish Foundation. For us chocolate lovers, our dreams have already come true.

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It’s Time to Vote!

I know this is a blog about Food, but today is just too important to not mention that its time for change. Please be sure to vote.


(BTW: This is a great necklace I’ve had my eye on for some time… it’s perfect. it’s from the SilverCocoon shop on Etsy.)

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Here is a great recipe for Fingerling Potatoes from Cooking Light. I first found it a couple years ago and I remembered it when I walked past a bag of beautiful fingerling potatoes at Byerly’s this weekend. The end result are some beautifully toasted spuds that are soft through the middle and just a little crispy on the outside. It’s really the quality of the potatoes that comes through here. We served them with burgers and a salad. Enjoy!

(The photo is from Cooking Light; I couldn’t begin to shoot anything like that!)

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