tag:blogger.com,1999:blog-69446328619611811672024-03-06T01:04:13.819-05:00Friday Night Dinner Datethe best (and worst) restaurants indianapolis has to offerAudrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6944632861961181167.post-54640251900150856742011-01-24T21:21:00.000-05:002011-01-24T21:21:14.184-05:00Pineapple Pork Chops with Grilled Pineapple and Spicy Fries2 pork chops<br />
Juice from 1 can pineapple slices<br />
2 T brown sugar<br />
2 cloves of garlic, finely minced<br />
2/3 c dry sherry<br />
1/2 t dried rosemary<br />
1/4 t ground cayenne pepper<br />
<br />
Mix all ingredients together except pork chops to make marinade. Pour into bag and refrigerate for a few hours. When ready to make, preheat oven on broil and place top rack on the second-highest shelf. Place chops in a baking dish (I use a 13x9 cake pan) and pour marinade in. Place in oven for 15 minutes, flipping once. Remove pan and move rack to top shelf (carefully!) and put pan back in oven for a few minutes.<br />
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3 russet potatoes<br />
1/3 c. flour<br />
1 T season salt<br />
2 T Franks Red Hot (or more, but definitely not less)<br />
sea salt and fresh ground pepper to taste<br />
enough water to make a batter<br />
deep fryer w/ oil or a pan deep enough to fry in<br />
<br />
Cut potatoes into fries. I like steak fries, but do what feels right. Mix flour, season salt, Franks (I put that sh*t on everything) sea salt and pepper in a small bowl. Add water slowly to form a paste-like batter that's thick enough to stick to the fries. Thinly coat the fries a few at a time and put them in hot (350 degree) oil one at a time so they don't stick together. Fry in small batches until they float and drain on a paper towel.<br />
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1 T brown sugar<br />
1/4 C soy sauce<br />
1 can pineapple rings<br />
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Mix soy and brown sugar in a small bowl. Soak pineapples for a while (about as long as it takes to batter the fries) and grill on indoor electric grill. I used my panini grill, which only has one setting that would be similar to a medium high setting on the fancier grills. A Foreman grill also works great. Remove when you've got nice grill-lines and the pineapples are steaming.<br />
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When it's all said and done, place 2 pineapple rings on top of the pork chops and serve next to the fries. Sorry there are no pictures. If I had any idea that this would be so good, I'd have taken some. Enjoy!Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com11tag:blogger.com,1999:blog-6944632861961181167.post-21098564534631201632011-01-23T20:39:00.000-05:002011-01-23T20:39:17.592-05:00Just a Cozy Weekend with PaninisThis Friday, I had absolutely no interest in leaving the house for our usual date. The boy was pretty much okay with that idea, so we got carry-out on Friday. Saturday I made all of these ambitious plans that included revisiting <a href="http://fridaynightdinnerdate.blogspot.com/2010/12/red-lion-grog-house.html">The Red Lion Grog House</a> for lunch (as well as going to the Indianapolis Museum of Art and Comedy Sportz), but after we got around to eating the ambition was gone and we went home and fell asleep on the couch.<br />
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Sunday mornings (or early afternoons) I always make us brunch. Nothing too fancy, just sausage or bacon, French toast, pancakes, or cinnamon rolls, potatoes, and either scrambled eggs or an omelet for The Boy. This Sunday was no different (except that I bought Pillsbury cinnamon rolls and didn't bake them long enough. I'll go back to making them from scratch from now.) After brunch we usually watch movies this time of year since it's so cold in Indiana - and the Colts season is over. I'm typically a pretty good girlfriend and let him watch football on Sundays all day while I go out and spend time with my friends and family. Today I just stayed home and whined about football for a while - this is why I'm blogging now.<br />
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I was still feeling pretty lazy tonight when it came time for dinner, so I decided to make my favorite paninis. The Boy was begging for them last night, but it just wasn't happening. These haven't been named yet, so I'm open to suggestions.<br />
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Ingredients:<br />
<br />
<ul><li>2 slices of whole wheat (or other favorite) bread</li>
<li>sundried tomato aoili (recipe below)</li>
<li>fresh baby spinach</li>
<li>roasted red peppers</li>
<li>caramelized red onions</li>
<li>4 slices brittle applewood smoked bacon</li>
<li>4 medium sliced slices of quality deli turkey (I prefer Boar's Head or Deitz & Watson, but the Kroger brand Private Select is also really good)</li>
<li>1 or 2 slices of Swiss Cheese to cover bread</li>
</ul>Assemble sandwich as follows: bread, aoili, spinach, red peppers, onions, bacon, turkey, cheese, bread. It's assembled that way for a reason. Brush the bread with olive oil (or melted butter) and grill on panini press until bread has nice toasted grill marks. Slice in half with a big straight-edged knife (I use my carver) and enjoy.<br />
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<br />
Sundried Tomato Aoili<br />
4 or 5 sundried tomato halves in oil, drained<br />
1 clove garlic<br />
2 coarsely chopped basil leaves (optional) <br />
1/2 c mayonnaise<br />
<br />
Pulse sundried tomatoes, garlic and basil in food processor (mine broke and I chop everything by hand, which works fine but generally sucks)<br />
Add mayo and blend until smooth.<br />
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*Tips & Tricks:<br />
<ol><li>If you don't have a panini press, you can either use a George Foreman Grill, or press the panini between two pans and cook it that way. The choice is yours and neither is ideal, but I've had better luck with two pans than the Foreman Grill.</li>
<li>The super-secret reason I put the ingredients in that order is that the aoili holds the spinach in place, the red peppers are full of moisture, so there needs to be a good barrier between them and the bread, hot stuff in the middle so that the middle gets hot faster and the bread doesn't burn, and cheese melts better when it's close to the heat source. </li>
<li>The Boy doesn't like spinach. That's okay. Leave off what you don't like. In fact, he loves it when I use ham and turkey on the sandwich. Do what feels right. </li>
</ol>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com4tag:blogger.com,1999:blog-6944632861961181167.post-84689095038856937332011-01-15T11:12:00.002-05:002011-01-15T11:25:04.514-05:00Iaria's Italian Restaurant<div class="separator" style="clear: both; text-align: center;"><a href="http://www.iariasrestaurant.com/files/home_photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="104" src="http://www.iariasrestaurant.com/files/home_photo.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;">317 S. College Avenue<br />
Indianapolis, Indiana<br />
(317) 638-7706</div><div class="home_block"></div><div class="home_block" style="text-align: center;"><div style="text-align: left;"><b>DINNER:</b></div><div style="text-align: left;">Tues - Thurs5pm - 9:30pm<br />
Friday 5pm - 10pm <br />
Saturday 4:30pm - 10pm<br />
<b>LUNCH:</b><br />
Tues - Fri 11am - 1:30pm<br />
Closed Sunday and Monday</div></div><div></div><div class="home_block"><div style="text-align: justify;"><b></b><br />
<b></b></div></div><div style="text-align: left;">It doesn't look like much. It's an old building with tacky neon lights on South College Ave and you would never know it was there, but Iaria's nearly always has a full parking lot and a long wait on any given weekend.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The decor is old and outdated, too. There is an old wooden bar at one end of the bar side and two lines of green booth seats back to back in the middle of the bar area with tables lining either side. They put paper placemats down on the table and roll the silverware in paper napkins that adorn the Iaria's logo. It's loud and busy and you can hear the bus boy drop all of the plates into his bus tub. So how have they drawn such a crowd? How do they get celebrities to sign pictures so they can hang them on the wall?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> Iaria's was established in 1913 and underwent a few major changes in its business plan over the years. Back then, College Ave was Noble St. When the Iaria family moved to Indianapolis from Virginia (although they were originally from Roccoforte, Italy) they purchased a home where the dining room sits today. They took in boarders and Antonia Iaria fed them the same spaghetti sauce recipe that the restaurant still uses today. Three years later, Pete Iaria's Italian Grocery was born in what is now the bar, and that's how things stayed until 1933 when they started the restaurant. Iaria's is now in it's forth generation of ownership.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I always end up in the bar area. I have eaten at Iaria's several times in my life, but I have no idea what the actual dining room looks like. I can't imagine it's much different. We called ahead and got right in. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Our server was being run ragged and she quickly stopped by our table to let us know she'd be right with us. We were still looking over the wine list, so that's okay. In the mean time, delicious warm Italian bread was dropped off at the table. When she came back I asked how the House Chianti was and she said that she liked it and offered me a sample. I ordered a 1/2 carafe and The Boy ordered a Goose Island 312 along with some calamari. The Chianti was nice. It had a sweeter flavor than most of the Chiantis I've had, but still had that nice spicy finish that I've grown to know and love. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">She then took our order. Whenever I see veal on the menu, I have to order it. I love veal and I don't want to hear about those poor baby cows. They taste delicious. At any rate, I ordered the veal parmesan with pasta and The Boy ordered cheese tortellini with a tomato cream sauce. Both are served with homemade ministrone and a side salad.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> Almost instantly our calamari was delivered. They are freshly breaded in Italian bread crumbs and fried and served with piping hot homemade marinara sauce. You can usually tell a lot about a restaurant by its calamari and this was very good. The seasoning and the sauce were delicious and the calamari was not chewy. The marinara is a little sweet, but it works very well with the calamari.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Next, she brought out our minestrone soup with precision timing. The Boy liked it, but I thought it was a bit bland. We both salted it and added some parmesan cheese, but I just couldn't love it. It is homemade and has nice big chunks of zucchini, beans, and all of the typical ingredients, but I felt like it was lacking in the tomato department.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Again, with perfect timing, our salads came. So far, we're really impressed with the service. They have meal timing down to a science. We both ordered EYE-talian dressing with our salads. On a side note, whenever you go to a family owned Italian restaurant, get the Italian dressing. Don't order ranch. Most often, it's homemade. The salad itself was pretty typical. It looked like a spring mix with some shredded carrots, grape tomatoes, and cucumbers. The dressing is thick, tart and zesty, but not over-powering. We both loved it. The side salad can be substituted for the antipasto salad for you salad people out there. It's also really good and totally worth the upcharge if you're in the mood for antipasto.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> As soon as we finished those, our entrees were brought out (they must have little gnomes with headsets under the table to tell them when to bring the next course). The Boy's plate looked delicious. The tomato cream sauce is a beautiful color that is almost a light orange. It looked nice and fresh. The veal is kind of piled on top of itself with melted provolone and tomato sauce and the pasta is served in a bowl with the same sauce poured over top of it. I'm still excited about it at this point. I cut into the tender meat with my mouth watering, but I was sad to learn that the famous Iaria's sauce, which is very sweet, does not work at all with the veal. I ate a little more of it hoping that the flavors would start to meld together, but they did not. When the server came back to check on us, she asked how everything was. The Boy was stuffing his face with those cheese-filled tortellini and that delicate sauce, so he was obviously fine. I said, "It's okay," kind of indifferently and she read right into it. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">"Just okay?!" I explained that the sauce and the veal didn't work with my palate and she offered to fix it for me, but I declined. I still had the spaghetti ahead of me. She apologized for the food to which I replied it was fine and thanked her. After all, she didn't cook it. I wasn't that disappointed. I'm even more impressed with the service at this point, though. Usually when I respond like that, they say "great!" and leave.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">When we were finished eating, she offered to box mine up for me, but I knew that it would just sit in the fridge for a week (or six) and I'd throw it out when it started to smell, so I didn't take my left-overs with me. The Boy cleaned his plate and was full to his eyeballs.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">When I went to Rome, there was a chef who had a restaurant around the corner from our apartment in Trastavere who turned us on to an Italian digestif called Amaro - we ended up getting really drunk off of this bitter-sweet licorice flavored drink, but last night at Iaria's, I couldn't remember the name of it. I even texted the people I went with and asked, what was that drink we got from the chef that we got really drunk off of? He replied "A-something" which was exactly what I told The Boy. I asked the server if she knew what I was talking about and she brought me Anisette - it is a digestif that tastes like licorice and starts with an "A" so I give her an A for effort. It wasn't what I was looking for, but it was delicious - and strong. I sipped it slowly and let the licorice and mint flavors consume me while I waited for my food coma to pass. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We also ordered a piece of tiramisu to share when we got home. They make it from scratch, so we had to try it. It was absolutely wonderful with a light espresso flavor.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The Verdict: I'm going to give it another shot. The server really wowed me and this is the first meal I've had there that wasn't perfect. The Boy loved his meal, so next time I'll just stay away from the veal. The total bill was only $84 for a beer, a 1/2 carafe of wine, an appetizer, 2 entrees, a digestif, and dessert. We would have spent more at a chain restaurant for poor service and poor quality pre-made food.</div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com0tag:blogger.com,1999:blog-6944632861961181167.post-60399754560462993672011-01-14T19:16:00.000-05:002011-01-14T19:16:21.366-05:00Congratulations to our Winner!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg200tBBet_wMNiRv4NWamypJtKcFNrNV9LFAvijUETcFjFFtl4-ytedV7XB4152DpQjivsCmgRR52vp80ZoxAA7hvoUnoF1VtOwVKUtoQ8JWFbIZbdZew_qpI4yLGUJkZ3W14Uks_-nVfv/s1600/blog+contest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg200tBBet_wMNiRv4NWamypJtKcFNrNV9LFAvijUETcFjFFtl4-ytedV7XB4152DpQjivsCmgRR52vp80ZoxAA7hvoUnoF1VtOwVKUtoQ8JWFbIZbdZew_qpI4yLGUJkZ3W14Uks_-nVfv/s320/blog+contest.jpg" width="297" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Congratulations to Jen! The winner of the blog contest! I will email you your restaurant.com gift certificate. </div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com1tag:blogger.com,1999:blog-6944632861961181167.post-66468651873895929922011-01-06T23:20:00.001-05:002011-01-06T23:21:41.150-05:00Basil and Brown Sugar Glazed Pork ChopsDearest Friends and Followers<br />
I would like to apologize for my broken promise. This week I have been a bit under the weather and haven't posted a recipe yet. I haven't really prepared anything, so I'm going to share with you an all-time favorite of mine. It's really easy.<br />
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Basil and Brown Sugar Glazed Pork Chops<br />
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<div class="ingredients" style="margin-top: 10px;"><ul><li class="plaincharacterwrap"> 2 tablespoons packed brown sugar</li>
<li class="plaincharacterwrap"> 3 or 4 fresh basil leaves, chopped</li>
<li class="plaincharacterwrap">1 clove of garlic, finely minced</li>
<li class="plaincharacterwrap"> pinch of salt</li>
<li class="plaincharacterwrap"> 1/4 teaspoon chili powder</li>
<li class="plaincharacterwrap"> 1 tablespoon extra virgin olive oil </li>
<li class="plaincharacterwrap"> 2 boneless pork loin chops, 1/2 inch thick</li>
</ul>Mix the brown sugar, basil, garlic, salt, and chili powder in a small bowl. Add in olive oil until brown sugar mixture is crumbly.<br />
<br />
Coat both sides of pork chops with brown sugar mixture.<br />
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Heat remaining oil in skillet over medium heat. Cook pork chops 7-8 minutes on each side, flipping once.<br />
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Tip: Make sure you don't over-heat your skillet or the glaze will burn.<br />
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These are great to make on one of those nights when you really don't want to cook. The mess is minimal and they're quick. In the summer I serve these tender, juicy pork chops with summer squash and zucchini over caramelized red onions. If you decide to give them a try, let me know how they turn out!<br />
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Also, there is still time to enter my <a href="http://fridaynightdinnerdate.blogspot.com/2010/12/announcing-our-first-blog-contest.html">giveaway</a> for a $25 restaurant.com gift certificate! Just follow my blog or leave a comment!</div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com2tag:blogger.com,1999:blog-6944632861961181167.post-83443585085504298392011-01-04T00:16:00.001-05:002011-01-04T00:19:12.564-05:00Monon Food Company<div class="separator" style="clear: both; text-align: center;"><a href="http://www.mononfood.com/Images/MononFoodLogo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.mononfood.com/Images/MononFoodLogo.png" width="200" /></a></div><span class="rev"></span><span class="rev" style="display: none;"><a href="http://www.blogger.com/post-edit.g?blogID=6944632861961181167&postID=8344358508550429839">Write a review</a> - </span><span class="rev" style="display: none;"> - </span><br />
<div class="addr" style="text-align: center;"><div class="iscentroid" id="iscentroid" style="display: none;">Placement on map is approximate</div><div><span dir="ltr">6420 Cornell</span><a href="http://maps.google.com/maps?hl=en&georestrict=input_srcid:d05a899a6af65209&ie=UTF8&view=map&cid=755510489670111004&q=Monon+Food+Company&ved=0CBwQpQY&ei=OlHsS4f1EZGssQORsP3DDw&hq=Monon+Food+Company&hnear=&t=h&ll=39.874949,-86.140773&spn=0.007904,0.013733&z=16&iwloc=A&output=embed" style="display: none; text-decoration: underline;" target="_parent"></a></div><div><span dir="ltr">Indianapolis, IN 46220</span><a href="http://maps.google.com/maps?hl=en&georestrict=input_srcid:d05a899a6af65209&ie=UTF8&view=map&cid=755510489670111004&q=Monon+Food+Company&ved=0CBwQpQY&ei=OlHsS4f1EZGssQORsP3DDw&hq=Monon+Food+Company&hnear=&t=h&ll=39.874949,-86.140773&spn=0.007904,0.013733&z=16&iwloc=A&output=embed" style="display: none; text-decoration: underline;" target="_parent"></a></div><div style="display: none;"><br />
<a href="http://maps.google.com/maps?hl=en&georestrict=input_srcid:d05a899a6af65209&ie=UTF8&view=map&cid=755510489670111004&q=Monon+Food+Company&ved=0CBwQpQY&ei=OlHsS4f1EZGssQORsP3DDw&hq=Monon+Food+Company&hnear=&t=h&ll=39.874949,-86.140773&spn=0.007904,0.013733&z=16&iwloc=A&output=embed" target="_parent">Get Directions</a></div><span style="display: none;"></span></div><div style="text-align: center;"><span dir="ltr">317.722.0176</span></div><div style="text-align: center;"></div><div style="text-align: justify;"><span dir="ltr">I'm going to be completely honest with you. We did not go on a date this weekend and I apologize for the late post. It was New Year's Eve and we spent the evening with The Boy's mom and step dad - we ordered pizza and wings and had some beers. Instead of telling you about a dinner date, I'm going to tell you about a breakfast date.</span></div><div style="text-align: justify;"><span dir="ltr"> </span></div><div style="text-align: justify;"><span dir="ltr">As of December 4th, the Monon Food Company, located in Broad Ripple right next to the Monon Trail, started serving brunch. Pancakes and sausage are two of my favorite food groups, so we had to go check it out.</span></div><div style="text-align: justify;"><span dir="ltr"><br />
</span></div><div style="text-align: justify;"><span dir="ltr">We had a beautiful Saturday morning with no particular plans for the day. Neither of us felt much like sleeping in and this time of year, I go a bit nutty when I'm cooped up in the house a lot, so we decided we would go find a new breakfast place, check out the Andy Warhol exhibit at the Indianapolis Museum of Art (they talked me into an annual membership - I'm such a sucker), and then finish out the day with a friend at Bourbon Street Distillery for a few drinks. I'll fill you in on the Distillery at a later date.</span></div><div style="text-align: justify;"><span dir="ltr"><br />
</span></div><div style="text-align: justify;"><span dir="ltr">We headed up to Broad Ripple because breakfast restaurants on my side of town are mostly limited to chain restaurants. There are a few gems here and there, but I wanted something out of the ordinary and Broad Ripple always delivers. Worst case scenario, we'd grab something quick and spend some time walking on the Monon Trail.</span></div><div style="text-align: justify;"><span dir="ltr"><br />
</span></div><div style="text-align: justify;"><span dir="ltr">From Broad Ripple Avenue we turned north on Cornell (that's where all the free parking is, but don't tell anyone I told you). The Boy parked the car and we turned around - there it was. A giant sign on the porch of the Monon Food Company read "Now Serving Brunch!" Oh yeah, we found it.</span></div><div style="text-align: justify;"><span dir="ltr"><br />
</span></div><div style="text-align: justify;"><span dir="ltr">We were greeted by the hostess and seated at a small table by the window. Other than the staff, we were the only people there, but they had just introduced their new brunch menu. The interior was clean, bright, and modern and the service was fast. Our friendly server was over promptly with coffee for me and orange juice for The Boy.</span></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span dir="ltr">We took a few minutes to look over the menu and it was anything but typical. They don't have buttermilk pancakes on the menu. Instead, they serve delicious buckwheat banana pancakes with pecans which I ordered with sausage patties. Both were wonderful although I didn't actually read the menu description, so the first pecan I bit into was a bit of a surprise. The Boy ordered a sausage and cheese omelet and potatoes. I didn't try his omelet because I can't get myself to like eggs and I avoid milk when I'm going to be out in public, but his potatoes were unbelievable and very well seasoned. The Boy did comment that it was the best omelet he'd ever had. </span></div><div style="text-align: justify;"><span dir="ltr"><br />
</span></div><div style="text-align: justify;"><span dir="ltr">Our total was just over $20 before tip which may be a little steep, but the quality of the food was great and there were several good choices. The ingredients are definitely fresh and the food was hot, although we were the only table. so anything less would be completely unacceptable.</span></div><div style="text-align: justify;"><span dir="ltr"><br />
</span></div><blockquote><div style="text-align: justify;"><span dir="ltr">The Verdict: This was a great selection for brunch and they serve lunch and dinner as well. While the price seemed a little on the high side, portion sizes were good and the food was delicious. I don't know that I'd specifically make the trip to Broad Ripple just for brunch, but if I'm headed in that direction, I would eat there again.</span></div></blockquote>Don't forget to check out our <a href="http://fridaynightdinnerdate.blogspot.com/2010/12/announcing-our-first-blog-contest.html">giveaway </a>and enter to win a $25 restaurant.com gift certificate! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.mononfood.com/Images/MononFoodLogo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com3tag:blogger.com,1999:blog-6944632861961181167.post-88453623768102735692010-12-29T12:07:00.001-05:002010-12-29T12:07:00.162-05:00Chocolate Silk Pie (Vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhnyxTQM6Qj_yFX0qmkhj7Q95y0XpbdS-ClhfDZVpTy27FTPp35vWhenEfte-cz-GstRB9NR4tN8L1EO-DFAAhxlIY2rXuT8hOOBC8EKDSkRZR3h3Z0kWTsehXjzQkWec0_vNiIvbFP2-/s1600/chocolate+silk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhnyxTQM6Qj_yFX0qmkhj7Q95y0XpbdS-ClhfDZVpTy27FTPp35vWhenEfte-cz-GstRB9NR4tN8L1EO-DFAAhxlIY2rXuT8hOOBC8EKDSkRZR3h3Z0kWTsehXjzQkWec0_vNiIvbFP2-/s320/chocolate+silk.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: justify;">This rich, decadent chocolate silk pie is (almost) guilt-free. And the best part is that because it's vegan, it's lactose-free (but don't worry, I won't tell anyone).</div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;">Let me first point out to those of you nay-sayers, tofu takes on the flavor of whatever it's seasoned with, so in this case, it will taste like chocolate. Now, I'm not suggesting that everyone make tofurky Christmas dinners or anything. It's basically used as a substitute for milk and eggs in this pie. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Ingredients:</div><div class="separator" style="clear: both; text-align: justify;">1 16oz package of silken tofu, drained</div><div class="separator" style="clear: both; text-align: justify;">1-2 T honey</div><div class="separator" style="clear: both; text-align: justify;">1/3-2/3 c Kahlua to taste (1/3 doesn't taste boozey at all, 2/3 has a definite Kahlua flavor)</div><div class="separator" style="clear: both; text-align: justify;">1 package of vegan semi-sweet chocolate chips (Kroger has one particular line of vegan chips, though they're not advertised that way. Read your labels)</div><div class="separator" style="clear: both; text-align: justify;">1 graham cracker crust (These are usually vegan, but as always, read the label. Feel free to substitute with a GF crust if that strikes your fancy) .</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Put silken tofu and honey in food processor and blend it until it's smooth. It doesn't have to be perfect, but it makes your life a little easier when you mix the chocolate in later.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Melt chocolate and Kahlua together until smooth in double broiler (or a metal pan over boiling water if you don't have one). Be careful not to scorch the chocolate in this step. Keep it moving!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Pour the chocolate mixture into the food processor with the tofu and honey and blend until smooth and there is no white left, scraping the sides occasionally. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Pour into pie crust and chill for 2 hours until set. The lumps won't smooth out on their own, as you can see in the photo. Now I make it pretty by smoothing it before I put it in the fridge.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">That's it. It's super easy and absolutely delicious. My family loves it. Everyone in my office loves it. Even The Boy loves it! And I promise, no one will ever know it's tofu.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>Don't forget to enter my <a href="http://fridaynightdinnerdate.blogspot.com/2010/12/announcing-our-first-blog-contest.html">contest</a></b> <b>by following my blog, linking me, commenting, and referring your friends. You can enter as many times as you'd like to win a $25 <a href="http://restaurant.com/">restaurant.com</a> gift certificate. Check the contest link for the official rules and ways to enter.</b> </div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com6tag:blogger.com,1999:blog-6944632861961181167.post-23233659201357063002010-12-27T22:44:00.000-05:002010-12-27T22:44:29.502-05:00Announcing Our First Blog Contest!I'm going to let it be known that we use <a href="http://restaurant.com/">restaurant.com </a>pretty frequently to get gift certificates for our dates. We find so many cool local restaurants and save a lot of money because of these gift certificates, and to be honest, it's the only way we can afford to go out to eat as much as we do.<br />
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In the spirit of giving (and to help promote the blog a little) I'm giving away a $25 restaurant.com gift certificate to one lucky winner. I hope that you can have your own date night with that special someone or a good friend.<br />
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<b>The Rules: </b>This contest will run from now until January 13th at 11:59 pm. The random drawing will be held on Friday, January 14th and the winner will be announced. If the winner does not claim prize by January 21st, a new winner will be chosen. Prizes will be delivered via email. Restrictions will be determined by the restaurant you choose.<br />
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Entries can be earned in the following ways:<br />
<ul><li>1 entry for each blog comment</li>
<li>1 entry for following this blog - please leave a comment to tell me you are following</li>
<li>1 entry for linking to my blog through each of the following: your blog, facebook, twitter, or website - please leave a comment for each link with a link to your page so I can count your entry and return the favor</li>
<li>1 entry for each person you refer who comments or follows - please leave a comment so that I know who you referred and ask your referral to leave a comment so that they will also be entered into the contest</li>
</ul><br />
There is no limit to the number of entries, but spam comments will be disqualified. Good luck!Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com14tag:blogger.com,1999:blog-6944632861961181167.post-61967414473816566872010-12-26T20:58:00.002-05:002010-12-26T23:09:44.754-05:00Barcelona Tapas<div style="text-align: center;"><a href="http://indianapolis-indiana.funcityfinder.com/files/2009/06/btapas_building-300x400.jpg"><img border="0" height="200" src="http://indianapolis-indiana.funcityfinder.com/files/2009/06/btapas_building-300x400.jpg" width="150" /></a><br />
201 N. Delaware<br />
Indianapolis, IN 46204<br />
317.638.8272 (tapa) <br />
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<div style="text-align: justify;">Before the boy and I settled down on the south side of Indianapolis, we had a sweet townhouse downtown that I shared with a roommate before we met. The roommate found a girlfriend and basically lived with her, so we had this place to ourselves...but that's not the point. When I lived downtown, I walked or biked everywhere and would often pass by Barcelona Tapas. I would see the people sitting outside and smell the wonderful aromas that radiated from the place, but I never stopped in. I heard that it was really expensive (as was my apartment), so I would go to one of my usual spots for dinner with friends.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This particular night was another story. We were celebrating. Celebrating what, I'm not sure, but we were celebrating, damnit. I think I hit a big bonus at work. I wanted tapas.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tapas, by definition, are a wide variety of Spanish appetizers or snacks. If you've never been to a tapas bar, then it may be a bit confusing. You will order a dish or two, usually with a glass of wine. Then when you are finished, you will order another dish. </div><div style="text-align: justify;"></div><div style="text-align: justify;">The decor is fun. Lots of red and yellow as well as several paintings of toros adorn the inside and the outside has black wrought iron tables under a red canopy. It was a warm summer night, so we sat outside. </div><div style="text-align: justify;"></div><div style="text-align: justify;">Our server was over shortly. Fortunately, he was wonderful and led us through the menu, which is written in Spanish with English descriptions. He was knowledgeable enough to suggest wine, as well. I told him that I really like Chianti and other spicy wines and the boy told him that he typically drinks Pinot Grigio and he pointed us to the perfect wines.</div><div style="text-align: justify;"></div><div style="text-align: justify;">The menu is extensive, and although not exactly traditional Spanish cuisine, everything we tried was delicious. We started with Cordero a la Parilla - grilled lamb chops with sherry alioli and Rioja reduction and Mejillones en Salsa Picante – mussels in spicy tomato sauce. The lamb chops were succulent and fell off the bone and the mussels were plentiful, fresh, and sand-free. The sauce had enough spice to let you know it was there, but it was not overpowering. </div><div style="text-align: justify;"></div><div style="text-align: justify;">The second course was Pincho de Pollo y Chorizo – chicken and chorizo skewer with cumin alioli and Gambas al Alioli – garlic shrimp with chili oil and fresh lemon. The chicken and chorizo skewer was delicious and seasoned perfectly.The boy really enjoyed the shrimp. I don't particularly care for shrimp no matter how it's cooked. I had a bad experience once.</div><div style="text-align: justify;"></div><div style="text-align: justify;">Last, we ordered Plato de Embutidos – assorted grilled Spanish sausages, which is their most traditional dish. The sausages were wonderful and full of flavor.</div><div style="text-align: justify;"></div><div style="text-align: justify;">The whole meal took about two hours and we were nice and full. I also had 3 glasses of wine to the boy's 1, but who's keeping track? We spent $110 including alcohol and tip, so all in all, not bad. Especially when you consider $40 of that was wine.</div><div style="text-align: justify;"></div><div style="text-align: justify;">The Verdict: So far, this is our favorite restaurant in town. The service was unbelievable and we love outdoor dining. It is a bit pricey when you consider that you're paying close to $7 for a small plate, but for high-quality ingredients, it's worth every penny. </div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
<b>On another note</b> this blog will now be going to a twice a week blog. As much as I love to eat, I also love to cook, but I am lactose intolerant so that sometimes limits my choices at a restaurant - or I go ahead and eat it anyway and spend the next two days in agony. Most weeks, I will choose another item off the menu that I really wanted to try and find a way to make it lactose-free. Otherwise I will post another delicious lactose-free meal or dessert option. So we'll have a weekend post with a restaurant review and a mid-week recipe post. Check back later this week for my super easy vegan chocolate silk pie! I promise, no one will know it's vegan unless you tell them.</div><div style="text-align: justify;"><br />
</div></div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com5tag:blogger.com,1999:blog-6944632861961181167.post-13317491859055144652010-12-19T21:57:00.000-05:002010-12-19T21:57:38.857-05:00The Villa Inn<div class="separator" style="clear: both; text-align: center;"><a href="http://www.thevillainn.com/images/villa_logo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.thevillainn.com/images/villa_logo.gif" /></a></div><div style="text-align: center;"></div><br />
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<div style="text-align: center;">1456 N Delaware St<br />
Indianapolis, IN 46202<br />
phone 317.916.8500<br />
fax 317.917.9086</div><br />
<div style="text-align: justify;">The boy and I were ready for a romantic evening. A restaurant with no children (not that there's anything wrong with kids, but they kind of ruin the mood). We wanted the kind of place where we could enjoy a quiet dinner by the light of the fire with minimal restaurant noise in a beautiful atmosphere. And a castle would be nice. We made reservations at The Villa, and that's exactly what we got.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We were seated at a small table next to a window and the fire place and our first server came over with the wine list. I had a few questions about the wine, which she unfortunately could not answer. She admitted she was only 19, but gave me a few suggestions based on what she knew. We selected our wines and they were brought out a little later. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the meantime, a second server came over to our table to start our order. I ordered the Chicken Marsala and the boy ordered Pancetta Tortellini. About 10 minutes later, the bread came out and it was absolutely delicious.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">By the time our food came, we had worked up a pretty good appetite, but we were entertained by each others company and dinner really shouldn't be a rushed meal. The chicken marsala was deliciously seasoned (often times it's too salty at other places, but not the case at The Villa). It was served over angel hair pasta. The sauce had a nice sweetness to and it coated the chicken well, but didn't drown it. The boy really liked the tortellini. It was stuffed with cheese and served with a garlic cream sauce with the pancetta. It smelled wonderful and both dishes were rich and flavorful. The menu is traditionally Italian and there are some of the typical Italian dishes as well as some more creative and adventurous ones. I almost felt like I was back in Rome. Although it is not an expansive menu, there is something for almost everyone. Personally, I'd rather go to a place with a small and specialized menu.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The portions were good, but not so much that we left stuffed. Unfortunately, I didn't have room for the cr<strong style="font-weight: normal;">è</strong>me brulee and that's not one of those desserts that you can take home and eat later.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The service was a bit on the slow side, which surprised me considering there were never more than three tables including us and there were two different servers (each with different responsibilities, from what I gathered), but we weren't in any hurry.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We were impressed by the price. Most of the meals on the menu, with a few obvious exceptions, are around $20. The glasses of wine we ordered were $9 and $10 per glass. When we sat down and saw the prices, we were a bit worried that they would be serving us poor quality food, but that was not the case at all.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The castle that is The Villa Inn, Restaurant & Spa has a rich history. I won't go into that here, but you can read all about that as well as their bed and breakfast and spa on their <a href="http://www.thevillainn.com/">website</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The Verdict: I absolutely recommend this place for a couple of reasons. The speed of service forces you to enjoy your company and your meal. A great dinner like this should not be rushed through. They also advise against bringing children, which is a must for a romantic night on the town. The food was delicious and the servers were great - not on top of you, but attentive enough to your needs. And finally, the cozy and romantic atmosphere set the mood for a great evening. We're looking forward to returning soon!</div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com0tag:blogger.com,1999:blog-6944632861961181167.post-10600392340910441562010-12-12T17:28:00.000-05:002010-12-12T17:28:22.086-05:00Red Lion Grog House<div class="separator" style="clear: both; text-align: center;"><a href="http://www.redliongroghouse.com/images/sublogo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.redliongroghouse.com/images/sublogo.png" /></a></div><br />
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<div style="text-align: center;"></div><b>Red Lion Grog House</b><br />
Fountain Square<br />
1043 Virginia Avenue<br />
Indianapolis, IN 46203<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The Red Lion Grog House offers deliciously prepared fresh food with a touch of sophistication. The boy and I were hungry and decided to head up the road to Fountain Square, a funky Indianapolis neighborhood known for it's local artists, restaurants, duck pin bowling, and entertainment. Because I love English food and have been wanting to try this place since it opened a little over a year ago, we parked down the street and walked over to the bustling restaurant. It was loud in there and it was a full house! We were told there would be a 45 minute wait, but we were welcome to go to the bar and he'd come get us when our table was available.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was pleased when we got to the bar to find that there were beers from Indiana breweries as well as several other craft beers. Of course, they had your usual suspects as well and they do have a gluten-free offering. The boy and I both ordered Sun King Wee Mac and took in our surroundings.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Besides being loud and crowded (which is what we expected from this place at 7:30 on a Friday night), it is very dark in there. They have low lighting and the decor is mostly black. There is seating in the front by the window and tables that line the wall leading to the back. The bar is on the other wall in the back of the restaurant. It's a tight fit, but we didn't find it uncomfortable at all. The atmosphere was fun.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Our table opened up sooner than expected and the host came running back to the bar to let us know. I was impressed that he remembered our faces and it's always nice when you don't have to listen for someone to yell your name over the restaurant noise. I swear I miss more tables because I stop paying attention. We paid our bar tab and sat down at our table. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Our server was over promptly to greet us and give us the run-down of the menu. The soup of the day was New England clam chowder. Being a native New Englander, I asked her how it was. The boy then went ahead to say, "she's a seafood snob." He's right. I am. We were in luck, though. Her husband, the chef, makes it from scratch. I ordered a cup and the fish and chips. I hadn't had any seafood since my last vacation to Cape Cod a few months ago, so I was dying for it. The boy followed my lead and got fish and chips as well. She also recommended the curry dip for the chips, so I ordered mine mild. I'm kind of a wimp.</div><div style="text-align: justify;"> </div><div style="text-align: justify;">The chowder reminded me of home. Succulent clams in a thick creamy base with chunks of potatoes. It was very hardy and seasoned perfectly. The entrees came out a few minutes later. They hand-dip Atlantic Cod in a delicious homemade batter and fry it. The fish is flaky and tastes very fresh. Not something I'm used to in Indiana. It wasn't overly fishy, either. Good fish doesn't taste fishy. I promise. And the curry dip was oh-so-good. The mild is actually very mild and next time I'll get the spicier one.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I didn't have room for dessert, but when our server suggested the bread pudding, I had to take some home with me. It was also delicious, but would have been better if I had eaten it at the restaurant. It's served warm with a drizzle of chocolate. It's good, firm bread pudding, too. A very large portion that should probably be shared.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When it was all said and done, we spent just under $35 for the meal, excluding the beer. I would have gladly paid more than that. Nothing on the menu is over $13, so this makes for a fun and inexpensive date.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The Verdict: I had to text my mom from the car to tell her that I found good affordable seafood and clam chowder that was to die for. The service was top-notch and we can't wait to go back. We'll just make sure we aren't as hungry next time because there will be a wait.</div>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com0tag:blogger.com,1999:blog-6944632861961181167.post-50618341162056614742010-12-10T23:45:00.000-05:002010-12-10T23:45:30.490-05:00Everyone has to start somewhere.<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;">"Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry." <br />
<b>Mike Kalin.</b></span><br />
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<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;"><b> </b>I have a passion for food. There are those who live to eat, and those who eat to live. If you're anything like me, then you live to eat. My boyfriend and I plan a date night every Friday and we love going to locally owned restaurants. </span><br />
<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;">Usually, our experiences are pretty amazing, but every now and then something goes terribly wrong. Follow this blog for some great dining advice and hopefully a few laughs. At least stop by before you go out to eat and I'll do everything I can to make sure you know your options!</span><br />
<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;">Thanks,</span><br />
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<span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: x-small;">Audrey</span>Audrey Keatinghttp://www.blogger.com/profile/13898783838022954609noreply@blogger.com0