Hubby had to go to Jersey for business a month ago and wandered into NYC for the night.  God love him, he didn’t bring us home Hard Rock Cafe Tshirts, nor mini figurines of the Statue of Libery…he brought us cupcakes. From two famous eateries in New York City that I’ve only dreamed of visiting. This one I’m reviewing is Magnolia Bakery.   Now that is a good man.

This store that had its humble beginnings as an old-fashioned coffee and bake shop in Greenwich Village has now expanded its number to eight.

My hubs brought back vanilla cake with vanilla buttercream and chocolate buttercream.  They were about $3 each, a steal.  This cake was moist yet dense and had just the right hint of vanilla bean.  The buttercream was purely sinful, made with real butter and just enough cocoa to make it chocolatey but not too much so.  I gave the vanilla on vanilla to my mom and sister and they declared it delectable as well.  Next time we visit NYC, I’m going to go out on a limb with some of their Specialty flavors!

Thai food is considered exotic…by me.  It’s not that I don’t want to venture out of my culinary comfort zone, it’s that in my little burg there aren’t that many opportunities to do so.  When I go to Thai House, the names of the dishes are in Thai (exotic!) but each is explained in perfect English.

Tom Yum soup is an old standby.  This one is similar to others I’ve eaten, the broth sour and spicy.  This one was a little bit watery and not as great as the one I’ve had at Eez Fusion.  This one was full of shrimp, chunks of mushrooms, tomatoes, lemon grass and flavored with lime juice.  It was topped with chopped chives and cilantro leaves.

The Spring Rolls are magnificent here.  They are chock full of chicken, cabbage, carrots, clear noodles then encased in a wonton wrapper and fried to perfection.  They serve it with a sweet Thai dipping sauce and on the table is a tray full of chilies to add at your discretion for heat.  We needed none.

I’m not sure how “Thai” this sushi is, but I do cheater sushi on a good day.  That means I really only eat sushi with cooked fish inside.  These rolls are crunchy shrimp and spicy crab. Or maybe it is the other way around.  Either way, not a lot of funny business happening in these rolls.  I adore that bit of crunchy in there and the dipping sauce it comes with (that’s the two-toned dip) is spicy and sweet at the same time.  Magic!  Of course, I still do the redneck sushi trick of mixing my wasabi into my soy sauce.

If you are looking for delicious Thai food, give the Thai House in Gastonia a try soon.  We love it!

Mom’s Macaroni and Cheese

ingredients

• 1 1/2 cups uncooked elbow macaroni
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 2 ounces process cheese, cubed (Velveeta)
• 2 tablespoons dry breadcrumbs

1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
2.  Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
3. Serves 6

Easy Coconut Pie

ingredients

• 2 eggs
• 1 cup sugar
• 1/4 cup margarine, melted
• 1 (5 ounce) can evaporated milk
• 1 tablespoon vanilla extract
• 1 (3 ounce) can flaked coconut, divided
• 1 (9 inch) pie crusts, unbaked

Frozen Chocolate Chunk Cookie Mud Pie

• 1 (7 1/4 ounce) package pepperidge farm nantucket dark chocolate chunk cookies, any crispy variety
• 1/4 cup butter, melted
• 1 quart vanilla ice cream, softened
• 1 (11 3/4 ounce) jar hot fudge topping
• 1/2 cup chopped pecans, toasted* or 1 cup chopped walnuts, toasted
• whipped cream or non-dairy whipped topping

1. PREHEAT oven to 325°F Lightly grease 9″ springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.
2. BAKE 10 minute Let cool in pan.
3. SPOON ice cream onto cookie shell. Freeze 1 hours.
4. SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hours or overnight. To serve, cut into wedges. Top with whipped cream.
5. TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F for 8 minute or until light golden brown, stirring occasionally.

Here’s another gem from my Essential New York Times Cookbook.  I’m telling you, my sis gave me that for Christmas one year and it has been a magnificent source for info and terrific recipes.  Those New Yorkers can throw down in the kitchen.

Now, how did I decide to make something so ambitious, you may be asking yourself?  Easy, I had leftover phyllo dough that needed using up.  But this recipe is worth going out and buying it for this alone.

Spanakopetes

• 1 lb fresh spinach
• 1 1/2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups chopped onions
• 1 teaspoon finely chopped garlic
• 1 cup chopped scallion
• 1 cup crumbled feta(about 4 ounces)
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup finely chopped dill
• 1/3 cup finely chopped flat leaf parsley
• 1 large egg
• 1 large egg yolk
• salt & freshly ground black pepper
• 1/4 cup pine nuts
• 12 sheets phyllo pastry
• 6 tablespoons unsalted butter, melted

• Heat the oven to 350 degrees. Discard any tough stems from spinach, wash, and drain well. Coarsely chop.
• Heat the oil in a large skillet over medium-high heat.
• 
• Add the spinach and cook until wilted. Drain well in a colander (set the pan aside) and press with the back of a large spoon to push out excess moisture.
• 
• Melt the butter in the same skillet over medium heat and cook the onions, garlic, and scallions until wilted, stirring often. When the mixture starts to brown, transfer it to a mixing bowl. Let cool.
• 
• Add the spinach, feta, Parmesan chees, dill, and parsley to the onion mixture. Beat the egg and yolk together lightly and add to the spinach mixture. Add very little salt and season with pepper. Stir in the pine nuts—be careful not to overmix, you want the ingredients to remain distinct.
• Use 1 sheet of phyllo pastry for each 2 spinach triangles. Brush a smooth work surface (or sheet of plastic wrap) with melted butter.
• 
•  Spread out 1 sheet of phyllo and brush with butter. (keep the rest of the phyllo covered with a slightly dampened cloth, or it will dry out.)
• 
•  Using a sharp knife, cut it lengthwise in half.
• 
• Fold each rectangle lengthwise in half to make a smaller rectangle.
• 
• Place 1½ tablespoons of the spinach mixture in the bottom of one of the rectangles.
• 
• Fold one corner of the rectangle over the spinach filling to make a triangle. Fold this triangle over itself toward the top—as you would fold a flag—and continue folding up until triangle is produced. Brush this all over with butter and put on the baking sheet. Continue making triangles until all the spinach filling is used.
• Bake the triangles for about 20 minutes, or until puffed and golden brown. Serve warm.

Much of my childhood was spent in Prattville, Alabama where all 4 grandparents lived.  My grandparents used to take me to the duck pond when I was little to feed the ducks and see the momma ducks sitting on their eggs.  I loved going!

Though I’m lucky to have had my grandparents into my adulthood, my grandfather just passed away a month ago and we made the trek to attend his funeral.  The duck pond is still there, but they’ve added a huge playground facility that is really quite awesome!  My only complaint is that the mosquitoes breeding in all of that pond water and the stream that feeds it were a huge nuisance.

The park itself has quite a bit to offer.  There are plenty of spots for parents to rest their legs while their kids run around the playground.  There is also a covered picnic area where one family was having a reunion.  There is an Olympic sized swimming pool right next door that is as old as my mom (wow!) but still manages to pack in hot folks in the summer.

One of my favorite things to do is to walk just a ways down the street and visit the artesian well.  The water is clear and delicious, and I love the idea of an “artesian” well, though from what I can tell it really is just a pipe with constantly running water.  Still cool.

My family loves tomato soup, but having it out has kind of ruined the simple canned Campbell’s version for me.  My favorite is at a local chain called Fatz, which is a horrid name for a restaurant.  I digress.  The Tuscan Tomato soup is so amazing there.  Imagine my surprise when one of the waitresses let slip that they don’t really make it in the kitchen, but that it comes in a huge bag they warm up.  I figured if they could make that taste good, whatever I did in the kitchen would taste good, too.  And for once I was right.

This recipe started with the Essential New York Times Cookbook, but I made a couple of adjustments to keep myself from having to go to the store.  Here is what you’ll need:

TOMATO SOUP

• 12 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 teaspoon thyme
• 4 basil leaves, chopped
• salt and pepper
• 35 ounces tomatoes
• 1 (10 3/4 ounce) can condensed tomato soup
• 1/4 cup all-purpose flour
• 3 3/4 cups chicken broth
• 1 teaspoon sugar
• 1 cup heavy cream

Directions:

1. Melt 8 TBSP butter in a large saucepan over medium heat and add the olive oil. Add onion, thyme, basil, and salt and pepper to taste and cook stirring occasionally, until onion is wilted. Whiz up the canned tomatoes in a food processor. Add tomatoes and tomato soup and stir to blend. Bring to simmer and simmer 10 minutes.
2. Place the flour in a small bowl and add about 5 tablespoons of broth, stirring to blend. Stir this into the tomato mixture, add remaining broth and bring to simmer. Simmer 20 minutes, stirring frequently to prevent scorching.
3. Add sugar and cream, simmering 5 more minutes, stirring occasionally. Add remaining butter, stir to melt. Serve.

Some of the folks on Urbanspoon don’t care for Il Bosco, but we went and it was yummy!  I can’t remember if I had a Groupon (most likely) or if I’d just always wanted to go, but we went.  And we didn’t have a reservation.  Not cool.

One of the things reported by another diner was that the staff acted as if they were doing you a favor by seating you without a reservation.  I must admit I had the same situation, but as it was simply my perception and not an overt rudeness, I didn’t let it spoil my evening.  I will admit that the restaurant was virtually empty and they seemed to struggle to find a place for us.  It was kind of weird, actually.  No matter, the waiter made up for it with his kindness.

We got a couple of salads to start and they were fancy and delicious.  I tried to get pics of all of it, but the dim lighting and my crummy cell phone let me down .

My hubby says he will know a good Italian restaurant by their simple marinara.  So, that’s what he ordered for his entree’.  I think he’s just cheap, but he insists he’s a purist.  He pronounced it delicious in its simplicity and flavorfulness.   I got the Chicken Marsala and it was good…enough.  The problem is that it was a huge plate of chicken and nothing else to go with it.  I’m used to having a side of spaghetti marinara, you know, something to break up the monotony.  It’s not that they cheat you, they give you tons of chicken, but I’d rather have the half and half.

If you choose to go, make a reservation.  And get something a little more adventurous than we did.

From the website:

Phone: 704-987-1388

127 Depot Street  Davidson, NC 28036

Lunch

Tues-Fri:    11:30 – 2:00

Dinner

Mon-Thurs:    5pm – 9:30pm Fri & Sat: 5pm – 10pm

Closed Sundays

IKEA was a big deal when it first came to Charlotte, but my abbhoration of crowds prevented me from going to the opening.  I’ve finally made it, and I can report every piece of furniture would look great in a college dorm room.  If you are currently living in a dorm, go.

If you like cheap food, go.  I’d long heard about the wonderful Swedish meatballs served and they really are good!  But.  They taste and look like they’ve been mass produced and frozen.  But that’s kind of IKEA’s deal, right?  They’re still good.  You get 15 meatballs, mashed potatoes (real!), cream sauce and lingonberries for $3.99.  For real.

But what is even better?  The North Atlantic Saithe crusted white fish served with mashed potatoes and carrots.  It’s a buck more, but I so dig fish, I didn’t care.  It is NOT fishy tasting in the least.  I felt like I was eating all healthy and it was delicious.

Now, you are energized to go shopping in the biggest store I’ve ever been in.  Get your Swede on.

P.S. Sorry about the crummy pictures.  I got the camera at IKEA