All Posts by plate fodder

Tasty Treats at Saffron

April 25, 2011 | By plate fodder | 0 Comments

Tasty Treats at Saffron 1
When I used to work in New York City, I loved the area around my company which is located near the United Nations. The company was on a street that was surrounded by some of the best Indian restaurants in town. So every week, I dined at a new place and ate my heart out. That is why it was heart breaking when I had to move back to my hometown in Jersey. Don’t get me wrong, there’s a lot of Indian restaurants in Jersey but it just isn’t the same.
I went to this place called Saffron in East Hanover last year as my friend was craving butter chicken. He’s been talking about it for so long that we decided to try it out at Saffron. Oh, by the way, it was also Friday the 13th. We ran into both good and bad luck. First the bad news…the butter chicken wasn’t that great. The good news was that it didn’t ruin the whole night. The crispy vegetable fritters appetizer was amazing, especially with the oriental sauce.

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Ohio Shaker Lemon Pie

February 4, 2011 | By plate fodder | 0 Comments

Ohio Shaker Lemon Pie 1
One of the last big vacations we took as a family hurtled us up the eastern edge of the Southern States. We spent some time in Charleston, soaking up the southern coastal vibe. We then headed to North Carolina, spending some time in the Outer Banks at Kittykawk and being petrified in the car – island jumping on huge, ancient arched bridges.
(My brother and I would cling to the floorboards in terror as the car arched higher and higher, praying that the wind gusts wouldn’t blow us off into the sea.)
As a side note – The bridges were replaced some years later with sensible, well constructed structures.

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Corn and Poblano Chowder

December 7, 2010 | By plate fodder | 0 Comments

Corn and Poblano Chowder 1
The wind has howled around the bluff for most of the week. This morning we woke to temps in the high 30’s, very dark clouds and the threat of cold rain and sleet. Ah!… fall in the North Georgia Mountains. I sat at my desk this morning watching the sleet bounce off the pavement outside and thought..
“What today needs is soup… really hearty soup…. Chowder.”
… and just to set things in concrete – a friend of mine was saying how she felt like making corn chowder today. It was an omen…. and you don’t mess with omens.

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Caramelized Onion Panade

December 2, 2010 | By plate fodder | 0 Comments

Caramelized Onion Panade 1
It’s criminal what some restaurants consider onion soup. I’ve had my fill of instant broth, blanched onions, burnt cheese, and broth with dehydrated bits in it. Honestly – if you can’t make the effort to do it properly – don’t bother.
Perfect onion soup isn’t hard. To do it right, you really only need 3 components – caramelized onions, broth, and a cheesy crouton.
Although the onion soup below is a panade, it can easily become a standard by negating most of the bread layers

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