morethanafoodie

Finnish Oven Pancake (Kropsua) #jbraski #tiktok #recipe #finnish #pancake #breakfast #morethanafoodie

Finnish Oven Pancake (Kropsua) My friend Morgan sent me a Tik Tok video of this quick and tastly recipe courtesy of @jbraski in Minnesota. I thought I would make it. @jbraski on Tik Tok Finnish Oven Pancake (Kropsua) – @jbraski 4 Tbsp butter – 4 eggs – 1/2 tsp salt – 1/4 tsp cardamom – 1 tsp vanilla – 2 1/2 Cups milk – 1 1/2 Cup flour Preheat your oven to 425 degrees F. You’ll need a 9×13…

Moving On... Let us not forget the last few years #morethanafoodie

Life is not fair. A lesson we all will learn in one way or another at some point during our lifetime. The pandemic has given me a lot of time to think about life and what is really important. In my reflection, I keep coming back to human nature is what we are really fighting. There is a desire for money and power which seems to end up bringing all good things to an end. In my opinion, every part…

Housebound – A Collection of Social Distancing Projects v1.0

When social distancing suddenly frees up time for that long To Do list.

As a result of the current US Government’s inability to be prepared for a global pandemic, even with the early warnings, and the entire world impact of COVID-19. I find myself at home all the time trying to do my part to flatten the curve. Let me state first, I am very grateful we are healthy, employed, our basic needs…

I wanted to know more about hand lettering and calligraphy.

So, I took a class.

The Des Moines Art Center offers many classes for all ages. One of them was a Calligraphy Class taught by Jahan Hamilton. I dabbled with handwriting, lettering, and calligraphy over the years, but never anything serious. Winter was upon us and I was curious about what I would learn, what I am doing right, and…

In my childhood, this was the special coffee.

This coffee was different. A special process made with Cafe Du Monde coffee grounds, a specific metal filter, and different from the stuff that was brewed in the Mr. Coffee. Cà phê sữa đá, the strong Vietnamese Coffee with sweetened condensed milk over ice. This style of coffee isn’t a daily drinker for me at home, but more likely on a Saturday…

I had a strange craving for Jell-o No Bake Cherry Cheesecake.

Chad says he gets this craving about once every 10 years, apparently mine is once every 20 because I don’t think I have eaten it in this century.

While at the store, I remembered my crazy craving and decided to buy one. The Jell-o Brand was $2.89 for the cherry. You will also need milk, butter, and some sugar.

According to

I honestly had no idea when I installed my Tushy, how much it would be needed and appreciated.

This post will discuss butts and poop. How scandalous!

When Chad and I were in Europe (almost 10 years ago). We were very fond of the bidets in our hotels. Chad to this day still likes to tell the story about how the hotel gave us the whitest towel you could ever ask for to dab your bum dry.…

After the long hours and long winter, we escaped for a quick weekend in Chicago.

My friend, Nathan booked an AirBNB in Andersonville and asked if we wanted to escape to Chicago for the weekend for his birthday. I said, “When do we leave?”

Our much needed weekend away started out with a few bumps which included a visit to the Department of Motor Vehicles (DMV). However, the time spent was…

Mythos – Universal Orlando: There are a ton of food options in Orlando. There are a ton of food options at the theme parks. While visiting, convenience often is preferred over waiting in line for the restaurants. While I would have preferred The Kitchen at the Hard Rock or Emeril’s Tchoup Chop, this day we decided that we would eat at Mythos. Located in The Lost Continent section of Islands of Adventure right near the entrance to The Wizarding World of Harry Potter.  It’s website boasts the winning several awards, including “Best Theme Park Restaurant.’ We booked on Open Table and were able to walk right in without a wait.

Mythos Filet

Buffalo BBQ Fried Chicken Wrap.

The service was decent, the chairs were ungodly heavy, but the food overall was solid. Conclusion: A good place to stop for a decent meal at Islands of Adventure. Make a reservation and avoid the wait, especially during peak hours.

Deets: Mythos, The Lost Continent, Universal Studios Islands of Adventure, Orlando, Florida

Cafe Tu Tu Tango: We stopped here based on a recommendation of a good friend who travels frequently to Orlando. He loves Cafe Tu Tu Tango and knew that we would enjoy it too. Inside you will find an eclectic fusion of artists at work creating original pieces of art while surrounded by diners enjoying their dinner.

One of the delectable items I had on the Cafe’s menu was the Duck Confit Salad. Interestingly enough, when it arrived I didn’t expect it to be more of a flatbread with a salad on top. However, the description on the menu was accurate “Dried cranberries, goat cheese, pine nuts, balsamic vinaigrette; on caramelized onion flatbread.” I must have just been thrown by the word “salad.” Regardless, it did not matter. After my first bite I was in heaven. It was amazing. The onion flatbread was hot and crispy. The duck was juicy and tender. Everything on this dish worked together to make me a very happy man. Chad was lucky to get a bite of this one. As I type, my mouth is watering. Conclusion: A must stop just for this flatbread if nothing else… well the drinks, and the art, and the dancing. Just go.

Deets: Cafe Tu Tu Tango, 8625 International Drive, Orlando, Florida

We took a day trip to Cocoa Beach. A shorter trip from Orlando than the famous Clearwater Beach, but  for a guy from the land locked Midwest it was great. A great day on a beautiful beach.

Cocoa Beach Tips

1. Check out Lori Wilson State Park for free parking, restrooms, and easy access to the beach.

2. Research your food options and business hours before you get to your destination. Especially if you are on a tight time frame. We were going to enjoy lunch at Jazzy’s Mainly Lobster. We arrived and find it closed for the day due to some bad info on the internet. Have a back up plan.

3. Check out the huge Ron Jon Surf Shop, they have a huge selection for all your beach needs. A huge selection of Toms and OluKai footwear.

4. Dolphins. We were lucky enough to spot some while eating lunch at the Sunset Waterfront Grill & Bar on the river side of the island.

More adventures to come…

Jump to Recipe

I adore my cousin, Mandy and her beautiful family. Daryl, Teddy, Millie, and of course Larry the French Bulldog. The kids make my heart melt and I love seeing pictures of their adventures. 

An adorable family, but let’s not forget Larry. He is stort and stoudt, but also a ninja. We learned the hard way (and so did Larry) not to leave your baked goods and snacks anywhere in your room when visiting. They need to be in the fridge or at the highest point in your home, else, Larry will find a way…

How could this face do any wrong? 

Mandy and I have shared a love for  interesting and tasty food since we were kids. About ten years or so ago (Uff da! Time Flies!), when in New York City, visiting, we discussed food blogs and having a presence online. It was all the rage then. So we both pursued one.

As the years go on, the fad has faded, but there is still something to be said about blogging your memories for the future. Now days, people are more into at a glance notifications and being mesmerized by video after video online. I am not certain video is for me. However, after a short hiatus, I’ve decided to keep this blog up, give it another go, and share some more of my life and loves with you.

As an homage to our blogging days, Mandy once shared a recipe with me from Daryl’s Mom, Dawn’s Banana Pudding (Best Ever) – Originally posted in Mandy Eats! I love this dessert and how easy it is to put together. While not as professional as Mandy’s pudding, pretty good and so delicious. This was my process of making this tasty dessert. 

Forget the calories and make this dessert! Full credits to Mandy and Dawn. If nothing else, for posterity sake. Thank You!

Dawn’s Banana Pudding

serves 12

Ingredients

1 (3.4 0z) package instant Jello brand vanilla pudding/pie mix

1 (14 oz) can condensed milk

1 cup water

1 pint heavy whipping cream (sometimes just labeled as “heavy cream”)

3-6 bananas, sliced

1 package vanilla wafer cookies

Directions

In a large bowl, combine water and condensed milk. Add vanilla pudding and mix well. Chill for ten minutes.

Meanwhile: using a stand mixer or hand mixer/deep bowl, whip cream until very stiff peaks form.

Fold whipped cream into pudding mixture and stir until fully combined.

Layer a 9 x 13 in. pan with vanilla wafers and a layer of sliced bananas. Top with 1/2 of pudding mixture. Repeat layering process. Cover and chill (preferably overnight). Top with whole or crushed vanilla wafers before serving.

Notes: To whip cream, make sure it is very cold. Sometimes it helps to chill the bowl/and/or beaters beforehand. Use heavy cream only; a lower fat version will not whip up properly. Put the beaters into the bowl with the cream and begin on a low speed. Gradually increase speed to “high.”

Mandy doesn’t recommend using sugar-free pudding mix. Be sure to pick up the instant kind.

Mandy used a 13 oz package of vanilla wafers and there were several leftover.

The Bartenders Handshake – Des Moines

Ingersoll in Des Moines has a lot of new additions. I love it. 

Ingersoll in Des Moines has always been a great place to check out. Great restaurants, bars, local business, and some boutique shopping. More recently, many new restaurants and bars have moved into the area squeezing in amongst the iconic staples.

My husband gets his haircut with Jay at Loyal Son’s Barbershop on Ingersoll. On a visit…

Plantains #morethanafoodie

I had a craving for plantains. I had never prepared them before, but the craving must be fulfilled. I love plantains. When I first had them, they were a starchy, sweet, delicious surprise to my palette. You can find them prepared a lot in Cuban food and tropical climate cuisines. Where do I even get a “Plantain” in Iowa? Plantains can be purchased in your local grocery store in the produce…

Des Moines Eats - Taqueria Veracruz #morethanafoodie #tacos #desmoineseats #eatdesmoines #streettacos #streeteats #foodtruck

Jucy street tacos and tamales! Kramer and I were running around doing errands. Needed food. We wanted to try something different. Taqueria Veracruz food truck was our choice. Located on the southeast corner of East University and Pennsylvania in Des Moines. This small food truck offers big flavor in cool little packages. The truck sits in an old gas station lot. There are a few clean picnic…

More Traveling Tips - Vietnam #morethanafoodie #travelvietnam #tips #vacationtips #nuocmia #saigon #xotours #hochiminhcity

More tips for the westerner traveling to Vietnam. This post was intended to be completed in 2015. I am only 3 years late, it got lost in the shuffle. Catching up on old posts that I never quite finished. Hopefully, it provides tips for someone. If anything it helps me remember. 11. Negotiating Prices at the Markets – There are many places and many things to shop for in Vietnam, but the most fun…

Every so often, I get a craving for these types of fries. This time it was triggered by a quick trip to Pella, IA.

I came across some random frites sauce at a local Dutch butcher in Pella. Frites sauce and some awesome beef jerky. The sauce was of course calling my name, so had to buy it. Homemade Pommes Frites were inevitable.

Those whom I have cooked for often have probably enjoyed these a time or two. The credit for the inspiration comes from a few places, but mostly Tyler Florence and Pommes Frites in NYC.

My friend Shannon called me one day with some exciting news that she bought me an autographed Bobby Flay book in 2005 for my birthday. He was there in the Mall of America in Minneapolis and she got him to sign it. She was so excited to give it to me.

Upon receipt a few days later, to my delight, it was from Tyler Florence and not Bobby Flay. Shannon since has been corrected on her celebrity chef’s and vows to never be wrong about identifying Tyler Florence again. Ha ha!

Pommes Frites. This NYC institution was a must stop when you were in the East Village. Serving hot Belgian Style Fries with 30+ sauces to choose from in a paper cone. The restaurant space was tiny and had custom holders built into the wood for your cone filled with piping hot frites. My most recent visit was with my friend, Teresa in 2014.

Unfortunately, about a year after these pics the building next door had a gas explosion and destroyed the original store.

They have since re-opened in the West Village of NYC. Yay! The world is better with Pommes Frites.

So what makes these so good? Following Tyler’s Recipe, but rinsing the starch out of the potato and frying twice is the secret. Oh, and of course the garlic parsley butter.

Once fried again to golden brown, toss in the melted butter with fresh minced garlic, parsley, and some salt.

Deliciousness.

In March, we visited Chicago for a work trip. I love Chicago. So many great things to do and wonderful places to eat.

We love a good cocktail and great ambiance. I found this place in River North across from The Merchandise Mart and literally in the same building as Doughnut Valut!

The picture above was from our table at GILT Bar. If you are looking for a great speakeasy type ambiance for some great cocktails and food. Try it out. We sat in the comfy and cozy bar area. Enjoying two rounds of hand crafted cocktails with very attentive service. We tried the bone marrow and the most amazing carrot cake I have ever eaten in my life. I can usually take it or leave it, but this one I wanted to eat the whole damn piece. It rocked my world. Great place to chill after work or before an event. There was also a full dining room if you want to make a reservation for dinner.

GILT Bar – 230 West Kinzie Street, Chicago, IL

I was working most of the time on this trip so my husband was the researcher. He found some rave reviews about a place that just opened on Ashland Avenue. It was called, Temporis. We decided to dine here on our own dime on March 16, 2017.

Arriving, we knew this place was going to be different, intimate.

You really had to look carefully to find it. The restaurant really was new to the block and you might miss it.

Minimalist. Stylish. Seating only 20. Soft lighting, simplistic wooden tables. An efficient use of space.

We were greeted right away and our coats were taken by our host and server. There was a table of 3 near the front of the restaurant, we were sat towards the back, but there didn’t seem to be a bad seat in the restaurant.

I was aware they had just opened in January. At first, I was a little skeptical if it was going to work out for them, but after the service and food. This place is just waiting to explode.

We were served sparkling water and a cocktail menu.

I believe at the time there were only 3-4 people working. I felt that the server played many roles, including our bartender.

Inspecting the table, I knew there was something mechanical about it, but I couldn’t figure it out completely. The next thing I knew, the server had a wooden covered magnet, removing the center piece of the table. He inserted a garden of microgreens grown in-house especially for us by the chef’s. How nice! The microgreens were later used in a rabbit dish.

All of the dishes were an experience. Here were some of the standouts;

Sunflower in Five Forms – At first, I wasn’t expecting much from this, but the flavors were perfect and balanced. The various preparations of sunflower including the sunchoke and seeds let me completely satisfied.

Rabbit – The rack of rabbit with tandoori spice, cranberry beans, and micro greens. Every bite was so flavorful and fresh. Magnificent and meticulous preparations.

Micro Greens Grown for Us. Ha. Inserted into the table.

King Crab – Trout Roe, Parsnip

Hamachi – Yuzu, Hazelnut, Sugar Cookie Crumble

Chad

Hamachi

Sunflower in Five Forms

Sunflower in Five Forms – Sunchoke, Endive, Salsify, Seeds, Chamomile

Wild Mushroom Consomme – Black Trumpet, Micro Scallion

Socca Chip – Rabbitt Rillette, Pear

Rabbit – Tandori Spice, Carrot, Various Greens

Venison Shank – Chocolate Milk Stout, Granola, Pomegranate

Blood Orange – Opal Basil, Ginger – Champagne – Husband

Rooibos – Kumquat, Lavender Honey

Aged Cheddar – Smoke, Iberico Gougere, Quince

Foie Gras – Passion Fruit & Sauternes, Black Sesame, Cannele

Foie Gras – Passion Fruit & Sauternes, Black Sesame, Cannele

Me!

Temporis was a great find. I am sure there are only good things to come for this restaurant. Go now!

TEMPORIS – 933 North Ashland Avenue, Chicago, IL

A trip to Chicago is not complete unless you visit the Art Institute of Chicago. A must see. Lucky for us Whistler’s Mother was on display at this time. Amazing.

Then there is the Ryerson Art Library at the Art Institute. Hmm, Do I have ties to Martin A. Ryerson? I doubt it, but Grams did say there were Ryerson relatives in Chicago. He was the richest man in Chicago at one point, died with no heirs in the 1930’s. I think that is interesting. The research continues…

Art Institute of Chicago – 111 Michigan Avenue, Chicago, IL

If you need anymore Chicago tips, just let me know.

She did a delicious beef tenderloin. We got to talking about how the trimmed are so much more expensive than the untrimmed for obvious reasons. This inspired me to go get one and learn how to trim it up.

Here are the results…

Well, first of all a whole tenderloin is not cheap, but a whole beef tenderloin is cheaper than trimmed. This was 6 pounds for $10.99 a pound untrimmed. The trimmed stuff can be twice the price, but I think it sold for $18.99 a pound. Above, you will also see my North Atlantic Cod to make Torsk, but that is another post.

Step 1: Prep cutting board, have a sharp knife (boning), and a few towels.

Step 2: Remove from package. Careful to be mindful of cross-contamination.

Step 3: Determine approach and what cuts you want.  Of course you want filet mignon, but do you want a Chateaubriand?

Step 4: Remove the chain. Save for stew.

Step 5: Remove the connective tissue. At this point, I needed some help. Not that I want to divert you from my blog, but Serious Eats did a wonderful job doing this step by step a few years back. Take a look at their instructions to get you to through the next few steps.

Step 6: Taking a different path, I decided to create a Chateaubriand.

This is where Julia Child assisted from her book Mastering the Art of French Cooking. There is some debate about a Chateaubriand being a roast or a steak. I decided to make one out of the end piece of the tenderloin instead of the center piece. Treated it more as a roast.

Here is my Chateaubriand roast and my full tenderloin.

Step 7: Next, cut few pieces for filet mignon steaks and left the end piece to make a Beef Wellington.

Step 8: As practice, I trimmed and tied beef tenderloin. Eventually I removed the string as I wanted to make this into a Beef Wellington.

There is a lot of beef and it can feed the masses. Five pounds can feed 16-20 people. I would suggest doing this during a big event to welcome friends and family, or a holiday gathering. Fresh cut is delicious cooked medium rare to medium. The beef is best eaten right away. However, if you don’t want or can’t use it all right away, wrap it appropriately and freeze for another time. 

Completed Beef Wellington – Using frozen puff pastry (I wasn’t that ambitious) and a homemade duxelle out of Crimini mushrooms.

Completed Chateaubriand

Overall, it was a great experience. The experience of breaking down a tenderloin helps build your knife skills, creates better understanding of pieces of beef, and in the end makes some delicious meals.

Just remember not to forget to make something delicious for the vegetarians and vegans in your life.

bon appétit!