Rome, Italy October 2007
Trattoria Da Armando al Pantheon
http://www.armandoalpantheon.it/home.php
info@armandoalpantheon.it
via Salita de’ Crescenzi 31; 06.68.80.30.34
This trattoria is located just a few doors west of the Pantheon. I had emailed the restaurant before leaving for Rome for reservations. I received a response within the same day. I started my meal with a delicious Verdi antipasti: Zucchini, green beans, onions, red bell peppers) followed by Abbacchio scottadito: Roast lamb chops w/potatoes. Biscotti and vin santo for dessert. 41 Euros
"Gioia Mia" Pisciapiano
Via degli Avignonesi, 34.
One block west of Piazza Barberini
Tel. 06.4882784. stefano.tiribocchi@fastwebnet.it
Menu: http://www.hoteljulia.it/imgioiamia/gioiamenu.htm
This is the second time I’ve eaten at Gioia Mia and is one of my favorite restaurants in Rome. The first time was in 2003 with my Mom and we both enjoyed their pizza for lunch. On this trip, I dined with friends Deb and Robert. The restaurant was packed and diners at the door were turned away if they didn’t have reservations. The three of us enjoyed the antipasti: eggplant, mushrooms, potatoes, sun-dried tomatoes, onions, cheese, etc. For my entrée I had Pappardelle alla Gran Duca (wide ribbon-like pasta) with bacon and mushrooms in a light cream/tomato sauce and cognac. I had ordered a second dish but after starting on the pasta, which was a large portion, I asked the waiter to cancel my second dish. I was glad I did, as the pasta was quite filling. The ¼ liter of red wine was only 2 euros. Deb and Robert shared the same pasta dish and a veal dish; and we shared a dish of artichokes, which came at the end of our meal. Deb and Robert treated me to dinner. The total bill was 52 euros.
Ristorante – Pizzeria Tre Pupazzi
Borgo Pio, 183 (S. Pietro)
Phone: 06 68 68 371
I enjoyed dining outside under the umbrellas with friends Deb and Robert. We had just finished touring the Scavi excavations and wanted lunch before our tour of the Vatican Museums and Sistine Chapel. The server was somewhat rude, but we just ignored him and enjoyed our meal. I had the delicious pasta putanesca (9 Euros) with water (1 Euro). Deb had pizza while Robert had minestrone soup and prosciutto with melon.
Ristorante Der Pallaro
Largo del Pallaro 15
Phone: 06.6880.1488
Der Pallaro is a place that serves a fixed priced menu with wine and water for 23 euros per person. It’s whatever mama cooks that day, although based on reading other reviews of this restaurant mama repeats some of the dishes. The antipasti consisted of huge portions of thinly sliced prosciutto, cooked lentils, sliced fennel, olives, ham croquettes, cheese croquettes, and mozzarella balls. Next came the rigatoni pasta cooked in a red sauce followed by slices of meat sautéed in olive oil and parsley along with potato chips (potato chips are not my kind of Roman food). Lemon torte for dessert. House red and white wine; bottled water. With the exception of the meat being slightly overcooked, everything was delicious. This is not gourmet food but for a decent meal in Rome with a fun atmosphere, this is the place to go. Both the dining rooms inside and outside were filled to capacity.
Pizzeria Wanted il Posto Ricerato
via Leonina, 90
06 489 05230
Noon to 1am. Closed Monday’s
I asked Katie at my hotel to recommend a place to have pizza for lunch. She recommended Wanted. It’s located off via Cavour. I sat outside under umbrellas eating some delicious pizza while it rained. The waiter pulled down the plastic coverings to keep the rain out from the sides. I had the Margherita w/proscuitto. The crust was thin and had been cooked in a traditional wood oven. I also had ¼ liter of red wine. 11 Euros.
Al Fontanone
Piazza Trilussa 46 (Ponto Sisto, Trastevere)
Tele: 06 581 7312.
Closed Tuesdays and Wednesday morning. 12.15-2:45; 7:15pm – 11pm.
http://www.alfontanone.com/index.htm
This restaurant is located in Trastevere just on the other side of the Ponte Sisto Bridge. The area was quite lively with people hanging out on the streets, while restaurants were filled to the max with diners – I think I’d like to stay in Trastevere on my next visit to Rome! The restaurant had a nice combination of locals and tourists. The waiters were quite friendly and service was good. I had an excellent meal: A green vegetable gratin with zucchini followed by the eggplant parmesan, served in an individual dish. Both were very good. I dined with six friends and we shared a few bottles of wine. My meal: 28 Euros.
Italy May 2006
I spent two weeks traveling solo in Italy starting in Florence and ending in Venice. Here are the places where I dined.
Florence:
Caffe Bigallo Enoteca
Via del Proconsolo, 73/75r
Florence, Italy
I enjoyed their 13 euro lunch special of short pasta with zucchini, followed by eggplant parmesan (excellent flavors); glass of wine (pricey at 6 euros but what the heck) and bottled water. 19 Euros.
Antico Fattore
Via Lambertesca 1-3r
Florence, Italy
Closed Sundays
Tele 055-288975
http://www.mega.it/antico.fattore
Crostini Toscana (liver pate nice and warm and creamy); veal scaloppini with porcini mushrooms in a gravy/sauce and parsley; fried battered zucchini flowers. Small bottle of white wine; bread. With my coupon from their Internet web site I received a cute small ceramic plate to hang on the wall at home (in my kitchen), which has the restaurants name. I was also given a small bottle of red wine. This place was evenly mixed with Italians and tourists. Nice interior with block arches, old pictures, B/W, and drawings done in pencil. 31 Euros.
Pitti Caffé
Right across the street from the Pitti Palace (with green awning)
I ordered the 15 Euro special: Risotto con frutta di mare; ensalata caprese; 1/4 liter of white wine (4 euros). The buffalo mozzarella was huge and very fresh and was served with ripe tomatoes and lettuce with basil leaves. Nice balsamic and olive oil. 19 Euros total.
Ristorante La Martinicca
Via del Sole 27/r - Firenze
Tel. 055-218928
http://www.ristorante-lamartinicca.com/index_ing.php
This restaurant was recommended to me by the gentleman at my hotel. I ordered 1/4 liter of red wine, the Ravioli Tartufo in a cream sauce and topped with fresh asparagus (absolutely the best!), steak Florentine (approx. 27 oz – no, I didn’t eat it all); Vin Santo with biscotti for dessert; bottled water. 40.50 Euros. This was an excellent meal! After the place filled up, the service slowed down. Between two rooms filled with people, only two waiters took care of the guests. Highly recommended. Just sit back and relax and enjoy the meal.
Ristorante Le Fontincine
Via Nationale, 79r
Florence
Make sure you make dinner reservations for the back room, as you will pass the open kitchen and the wonderful display of their antipasti. The back room is filled with great paintings on the wall – very colorful. Service was great. My friend June (with her daughter Jill) and I dined together. The restaurant starts with a complimentary glass of Prosecco. For my meal, I ordered the antipasti platter, which various foods are selected for me (marinated artichoke, stuffed tomato, marinated mushrooms, salami, olives, a quiche of some sort, marinated onions, and eggplant . For my entrée, I ordered the Osso Bucco with spinach, which was excellent. June ordered a wonderful bottle of wine for the three of us. 28 Euros.
Osteria del Cinghaile Bianco
Borgo S. Jacopo, 43r
http://www.cinghialebianco.it/
Tele: 055-215706
Monday, Tuesday, Thursday, Friday 18.30 - 22.30; Saturday, Sunday, 12.00 - 15.00 / 18.30 - 22.30
Catch this place on a Sunday, as most places are closed that day. I ordered their mixed meat antipasti, which included wild boar, salami, etc., grilled eggplant that was infused with garlic and hot pepper flakes; cheese and two crostini Toscana. For my entrée, I ordered their Papparadelle Cinghaile, wide pasta noodles with wild boar meat. I just love this dish! Along with a ½ liter of wine, my meal came to 26 Euros. This was the second time I dined here and is one of my favorites in Florence.
Montefioralle (Greve in Chianti)
Ristorante La Castellana
via di Montefioralle 1
Montefioralle (Greve in Chianti)
Tele 055-853134
http://www.ristorantelacastellana.it
Location: As you head up the hill to Montefioralle, at the beginning of the town, it’s on the right and the outdoor dining area, covered with an awning, is on the left side, facing the valley. The menu had a very nice selection of dishes. Lunch was excellent: I ordered just a Primi: Pappardelle al sugo di cinghiale (wide pasta with wild boar meat), water, and a glass of red wine; Cantucci and Vin Santo for dessert - all for 20 euros. The pappardelle was fabulous, which is one of my favorite pastas.
Arezzo:
Buca di San Francesco
Via San Francesco 1 (and the corner of via Cavour)
Phone: 0575/23-271
http://www.bucadisanfrancesco.it
I had riboletta, followed by Lomba (sliced pork), which was served with Tuscan white beans and polenta. I also had Vin Santo and biscotti for dessert. 16 Euros. This place fills up quickly so get there when it opens or make reservations.
Bologna Dining:
Il Portico
Via A. Righi, 11 - 40126 Bologna
http://www.appetitovienmangiando.it/Recensioni/portico.html
I dined here three times, once for lunch and twice for dinner.
For lunch: Delicious pizza with sausage and a ¼ liter of merlot. 9 Euros.
For dinner the same day (you must read my journal of my problems at three other restaurants that first evening in Bologna): Tortellini with Gorgonzola and walnuts, which was excellent and rich. Veal Milanese cutlet; ½ liter of white wine and bottled water. 22 Euros.
For dinner: I started with their buffalo mozzarella, which was the best I have ever had! I also had their Bucatini alla Matriciana (with red sauce, onions , and bacon); ¼ liter of white wine and bottled water. Limoncello for an after dinner drink. 22.30 Euros.
Osteria dell’ Orsa
Via Mentana 1F
University District
My hotel recommended this to me. I had a simple lunch of their pasta Bolognese, which was excellent and 1/4 liter of red wine. 8 Euros.
Trattoria Marisposa
Via Bertiera, 12
(across the street from Hotel Paradise where I stayed)
I dined with two couples (Colleen, Jim and Pam, Gary). We had a great time and very good food served at this little Trattoria. I had the mortadella and Parmesan cheese, followed by the lasagna Bolognese, the best I have ever had! Red wine that we shared, and bottled water. 18 Euros.
Ravenna:
Ristorante La Gardela
Via Ponte Marino, 3
This was a place that served huge portions at reasonable prices. I started with their tortellini stuffed with ricotta and spinach in a tomato/cream sauce, followed by their fried mixed platter of shrimp, calamari, and zucchini. I shared a liter of wine with friends Pam and Gary; bottled water. 20 Euros.
Parma:
La Barricata Osteria
Borgo Marodolo, 8/A
43100 Parma
Tel. +39 0521 281307
Cross the Ponte di Mezzo and take the 4th left onto Borgo Marodolo.
My cousin Ernesto ordered dinner for Santy and me. We started with a platter of mixed meats (proscuitto, salami, etc.), followed by tortelli with ricotta and spinach. Santy and I had cookies for dessert. This was a small restaurant and no tourists! Since Ernesto ordered without any menu, as this is one of the places that he and Santy dine in. I would imagine this place was reasonably priced. The food was excellent. Santy also ordered a delicious fried cheese, shaped into a bowl, which was filled with a creamy rucola.
Trattoria del Tribunale
Vicolo Politi 5
(actually on via Farini, south from the Piazza Garibaldi)
Ernesto again bought my meal. I ordered a large mixed salad (7 euros). It was nice to have a salad for a change for lunch. There were also several lunch specials that looked very good.
S. Martino
Via S. Martino, 2
Tele: 0521-960429
Reservations highly recommended
This is a wonderful seafood and pizza place. The place filled very quickly. There is outdoor and indoor dining. I started with the mussels in white wine (7.50 Euros) followed by the spaghetti with clams (7.50 Euros). White wine, water; limoncello for an after dinner drink. Ernesto paid for my meal. Very reasonable prices at this restaurant. Highly recommended!
Venice restaurants:
Alla Zattare
Rio Terra Foscarini, 795.
Located right on the Guidecca canal. Wonderful views. This place was perfect for outdoor dining. I had an excellent pizza with eggplant (8.50 Euros), 2 glasses of wine. Total 17 Euros.
Trattoria alla Rivetta
Castello 4625 (on Salizzada San Provolo)
I dined here in 2003 and really liked it. It’s a busy restaurant, so make reservations. If you get there a little early, they’ll serve you a glass of prosecco while you wait for your table. I shared the fried calamari and shrimp with my friend Beth along with a 1/2 liter of Prosecco; Noodles with crab meat. Very good meal. 22 Euros.
Trattoria Pizzeria Antico Capon
Campo Santa Margherita, 3004
I had a small lunch of pasta with pesto sauce and a mixed salad. The pasta was very good, but the salad was just okay, however, I hate iceberg lettuce. I had one glass of white wine. They don’t serve carafes of wine so the waiter opened a bottled and just charged me 3.50 Euros for the glass. Nice outdoor dining in the Campo S. Margherita. 20 Euros.
Trattoria da Remigio
On Calle Bosello near Scuola San Giorgio dei Greci, Castello/Riva Degli Schiavoni
Vaporetto: San Zaccaria (follow Riva degli Schiavoni east until you come to white Chiesa della Pietà; turn left onto Calle della Pietà, which jags left into Calle Bosello)
041-523-0089 Reservations required.
I had dinner with Beth again. I started my meal with the antipasti seafood (with a couple of Items I couldn't ID), followed by delicious gnocchi with a seafood sauce. This restaurant fills up quite fast, with a combination of locals and tourists.
Rosticceria San Bartolomeo
Campo San Bartolomeo
Risotto with shrimp and zucchini and bottled water. 7.70 Euros. This is a great place for a quick lunch, which serves food already cooked. You can also see the wide variety of foods to choose from.
Ae Oche
Calle Tintor, S. Croce 1552
This place has several locations. I started with their caprese, which was quite filling and very good. Unfortunately/fortunately they forgot my order/but that was okay since I was full from the caprese. I also had a few bites of Beth’s pasta Carbonara. Wine and water. 17 Euros.
La Piscina
Located at Pensione La Calcina
Dorsoduro 780 - 30123 Venezia - Italy
Tel: 041.520.64.66
Fabulous dinner. I got a discount because I stayed at the hotel. Prices are reasonable to a little high but well worth it for the quality of the food and service provided. 38 Euros. I had their 32 Euro dinner where you can choose 2 entrees, dessert and a glass of wine. I had their tagliatelle with salmon and green beans in a butter sauce, followed by duck with Gorgonzola and a breaded stuffed tomato. For dessert, I had their vanilla gelato topped with slices of pears and amaretto. Yummy! I also ordered a second glass of wine and bottled water.
Taverna San Trovaso
Dorsoduro, 1016, Venice
Phone: 39-041-520-3703
http://www.tavernasantrovaso.it/
Tue-Sun 7-9:50pm.
Make sure you arrive on time and book in advance! This place opens at 7pm and when I got there at 7:30 for my reservations, it was 98% filled. Good food, reasonable prices, fast service. I had the scallop’s gratin and then their spaghetti with assorted shellfish in a red sauce (shrimp, mussels, clams, fish). Every thing was very good. I also ordered a side dish of spinach, and mushrooms (30 Euros). I dined here two times before, the first being in 1998. I always try to dine at a new place but will definitely keep San Trovaso on my list to return to.
TUSCANY, May 2004
(This was a two week trip with my cousin Reenie. Prices listed were for the entire bill, which normally included the cover charge. The exchange rate was $1 to 1.22 Euros)
LUCCA:
Trattoria da Leo
via Tegrimi, 1
Tele: 0583-492236
http://www.trattoriadaleo.it
We arrived just as the Trattoria was about to close. We were welcomed anyway. For lunch I had a pasta dish with pine nuts and basil, which was very good. I also had a salad, but it was quite large and I would have been fine with just the pasta and bread. Reenie ate lightly and had a couple of side dishes: baked fennel and white beans with onions. We shared a small carafe of vino de la casa. $24
Gli Orti di Via Elisa
via Elisa, 17
Lucca
Tele: 0583-491241
Closed Wednesdays
http://www.ristorantegliorti.it
info@ristorantegliorti.it
I started with the antipasti Toscano, a variety of cured meats on toast followed by the papparedelli with rabbit sauce. Reenie started with a cheese plate followed by braised goat and onions. We had red wine with our meal. It was very good. The restaurant had mostly locals. $46
Stefani da Benedetto
Corte Stefani - S. Lorenzo a Vaccoli
Tele: 0583-379-031
Closed Tuesdays and Wednesdays
http://www.trattoriastefani.com/
info@trattoriastefani.com
We started with an excellent appetizer of polenta with mushrooms. We also had the caprese, which was a very large serving. I ordered the mixed meat grill (very good sausage) and Reenie ordered deep fried breaded rabbit. We ordered a bottle of Pinot Grigio/Chardonnay wine. For dessert we had the Vin Santo with Cantucci. Excellent meal! $62.
Pizzeria Rusticanella 2
In town
Very good pizza that we shared along with some bottled natural water. $7.20.
MONTEPULCIANO:
Grotta di Nano
via di Gracciano nel Corso, 11
Tele: 0578-717471
We dined here for a late lunch, so we ordered just two items to share, the bruschetta, which was one large slice of toasted bread with freshly diced tomatoes (rather than several small slices of bread and the polenta dish, sort of a thick soup. $12
Osteria Acquacheta
via del Teatro, 22
Tele: 0578-758443
I had pici with a red sauce (first time having pici and it was very good!), followed by a goat dish. Reene had a boiled meat dish, which we later asked, "Why?" It was just boiled chicken with vegetables! We had a 1/2 liter of white wine and bottled water. $28
On another night we dined with friends Dawn and Francesco at Acquacheta, I tried their Riboletto, the poor man's soup of Tuscany - a bean and bread dish. I enjoyed it very much. I also had rabbit and grilled eggplant. Dawn and I shared a 1/2 liter of white wine (and the eggplant), while Reenie and Francesco shared a 1/2 liter of red wine. I didn't write down what she had. We all had dessert. $48.80
Ai Quattro Venti
Piazza Grande
Tele: 0578-717231
We dined at Ai Quattro Venti three times. The food was very good and it was close to our apartment.
The crostini with buffalo mozzarella and ham was excellent. I had their scaloppini limoni (yes, very lemony) and Reenie had the ricotta cheese and spinach ravioli in a butter sauce and tiramisu for dessert. I was still hungry, so I ordered the raoli! We also ordered more wine (total of 2 liters for the evening) since I was having the ravioli. $57
Excellent Osso bucco! I also had a side dish of Sfomorta, a souffle-spinach side dish. Reenie had the same dish with roasted vegetables. House wine. $50
Returning for the third time, I had their ricotta cheese and spinach ravioli in a butter sauce and the steak with a spicy cream sauce. It was spicy, but very good. We both had the Sfomorta as a side dish. Reenie ordered a different steak with rock salad, but the steak was overcooked to her liking. 1/2 liter of red wine. $58
Trattoria di Cagnano
via dell' Opio nel Corso, 30
Tele: 0578-758757
Closed Mondays
Reenie and I shared the Pizza Toscana, which had porcini mushrooms and sausage; bottled water. $12.80
Diva e Maceo
via di Gracciano nel Corso, 90/92
Tele: 0578-716951
One of our best meals was at Diva e Maceo. The place was filled with both tourists and locals. The Papparedelli with wild boar sauce was excellent and rich. But the grilled lamb was fabulous! Served with the lamb were white beans in a tomato/sage sauce. Reenie also had the lamb and a side dish of endive with mushrooms. We had house white wine. $53
SIENA:
Trattoria Dino
via Casato Disopra, 71
Tele: 0577-289036
This was a restaurant recommended to me by Alexandra. We walked in and found only locals having lunch. I had the veal Milanese cutlet, nicely breaded and pan fried, with a side dish of white beans. Reenie had a meat dish (I didn't write it down), but it was pan fried and a side dish of Ceci (garbanzos). $17
Ristorante Nello La Taverna
via del Porrione, 28
Tele: 0577-289043
http://www.nello.191.it/
Antonio and Alexandra took us here to dinner. Alberto, the owner of Nella and friend of Antonio, took good care of us. Antonio brought him a bottle of Brunello. We had a fabulous dinner and consider it our best meal out of the whole trip. We started with a glass of champagne, followed by the antipasti. My octopus "sopresata" was excellent. Reenie had a paté appetizer. White wine was served with our primi (eggplant ravioli with julienne zucchini) and red wine with our secondo (rolled rabbit stuffed with pancetta and sauce). We all shared a variety of desserts along with a strong after dinner drink. Everything was just wonderful. Since we didn't pay for dinner, I don't know the total amount of the bill, but from what I remember from the menu, the prices were quite reasonable and comparable to the other places we dined in. The exception would be that we normally ordered house wine. We were served some wonderful wines, such as a Vino Nobile di Montepulciano.
Trattoria La Torre
(di Alberto Boccini)
via Salicotto, 7-9
Tele: 0577-287548
This is another small place that Alexandria recommended to me. After dining at Nella's I wanted to go there again. However, Alexandria and Antonio told us to dine at La Torre for a different experience. I'm glad we went. Being fond of ricotta/spinach tortellini, I ordered it here. It was made fresh that day, as well as all the other pastas. I also had the Osso bucco. Reenie splurged and ordered the Florentine steak - bistecca a la Florentina. She was a little disappointed as it was not rare enough for her. We both had a side dish of asparagus. We had our own small carafe of wine. Dinner was good, but Nella La Taverna was the best. $97 (note: the Florentine steak alone was 30 Euros). My meal was $36
FLORENCE:
Trattoria Guelfa
via Guelfa, 103r
Tele: 055-213306
Closed Wednesdays
This is a small Trattoria not too far from our hotel. Trattoria Guelfa has three set menus for 9 Euros, which is an excellent price. I was told to go with the specials of the evening. I started with their excellent risotto a la Florentina, followed by veal with mushroom sauce; white wine. Reenie had their penne a la casa and a daring dish of tripe. I had to try it and it wasn't bad, but not something I would normally order. She also had wine and fresh fruit for dessert. $34
Osteria del Cinghaile Bianco
Borgo S. Jacopo, 43r
Tele: 055-215706
http://www.cinghialebianco.it/
osteria@cinghialebianco.it
This Osteria was highly recommended to me by fellow fodorites, as well as being listed in several guidebooks. I love risotto! I had the risotto with asparagus. I also had the wild boar meat with polenta. I didn't write down what Reenie had, but along with her meal and a large jug of red house wine, the bill came to $71.
il Pizzaiuolo
via de Macci, 113/r
Tele 055-241171
Excellent Neapolitan pizza. Reenie and I shared the pizza caprese; water. $12
il Latini
via Palchetti, 6r
Tele: 055210916
http://www.illatini.com/ or torlatin@tin.it
Excellent meal in a busy and noisy but fun place. We shared a melon and proscuitto appetizer, followed by Riboletto, and we shared the Florentine steak (1 kilo for 36 Euros). The steak was very good! House red wine, water; Tiramisu for dessert (shared); Vin Santo with Cantucci compliments of the restaurant. $84
OTHER TUSCANY RESTAURANTS:
Restaurant La Mencia
Corso G. Matteotti, 85
Asciano
Tel: 0577 718227
We enjoyed dining on the outdoor patio in the back of the restaurant. I started with the crostini with paté, then the tagliatelle w/mushrooms. Reenie had buffalo mozzarella followed by a veal steak. We shared a 1/2 liter of white wine; bottled water $46.
Trattoria "il Pozzo"
53020 S. Angelo in Colle
Tel: 0577 844015
Excellent lunch with a nice platter of antipasti with various cheese, cured meats, various crostini, and olives. Primi: Stuffed ravioli (spinach and ricotta cheese) with ragu. Reenie had the wild boar dish, which I had the beef in Brunello wine sauce with a side dish of julienne zucchini topped with parmesan cheese. Red wine. This lunch was a treat from Antonio, who is the owner of Piccolo Hotel Oliveta in Siena. Prices were quite reasonable.
La Locanda del Loggiato Ristorante
Piazza di Pescheria 52044 Cortona
Tel: 0575 630575
Very good bruschetta, followed by pasta with pancetta in a tomato cream sauce. I really enjoyed this dish! Reenie had an excellent dish of Spelt with chicory and parmesean cheese sauce (I wish I ordered that dish!) followed by gnocchi. Wine $50
Trattoria Latte di Luna
Vicolo delle Prigioni ,16 Pienza
Tel: 0588 86392
I started with the mixed crostini with toppings: chicken liver paté, a spicy tomato sauce, and a tuna sauce; tagliatelle with ragu (I should have ordered the tagliatelle with tartufo - what an intense smell!). Reenie ordered roast suckling pig and a side dish of sfomarta verdure. We shared a 1/2 liter of white wine; bottled water. $33. Try to reserve a table to sit outside. It's lovely with the umbrellas.
Piccola Trattoria Argo Dolce
Via Matteotti, 19 Montalcino
This is the only restaurant I wouldn't recommend because of the extremely slow service. It was also on the pricy side. I had a pasta dish, the only thing I wrote down. $32
CELEBRITY CRUISE MAY 2003)
Prices listed were for Mom and I. The exchange rates were terrible, $1.17 to $1.19 to the Euro.
Rome
Ristorante Pisciapiano "Gio Mia"
Via degli Avignonesi, 34-35
Phone: 06 48 827 84
Delicious ham, artichoke, olive, cheese pizza with 1/4 liter of white wine. Mom had pizza with sausage, mushroom, capers, cheese and 1/4 liter of red wine. $23. The antipasti looked excellent too.
Florence
Tutti Frutti
Panini sandwiches with mozarella, eggplant and tomatoes; red wine. $8.12 each.
Positano
Ristorante La Cambusa
Piazza A. Vespucci, 24
Down at the waterfront
Phone: 089 812 051
Mom and I shared a plate of marinated octopus in lemon and oil; I had pasta with white clam sauce; white wine. Delicious! $23
Venice May 2003 (Post Cruise)
Osteria ala Campana
Calle dei Fabbri 4720
Phone: 041-528-5170
This is a nice little place for lunch or dinner. It's located on the busy Calle dei Frabbri, which runs between the Rialto Bridge and San Marco. At the entrance is a glassed in food display of their cicchetti (small snacks or what is similar to the Spanish Tapas). We each had a platter of fried calamari and shrimp along with an eggplant appetizer, ½ liter of house red wine $27.83. A couple at the table next to us (from Venice) said the restaurant has a larger selection of food at dinnertime.
Osteria Sora Al Ponte
San Polo, 1588
Phone 041-718-208
I wasn't thrilled with my dish. I ordered shrimp with polenta, thinking it would be in a red sauce with pasta. It came unpeeled and the shrimp were very small. I also had grilled vegetables, which were very good. But, it wasn't enough for me, so I ordered a side dish of pasta. We were with a group of fodorites and their meals were excellent with one other exception: Gary ordered a scallop appetizer and he got *1* scallop! He said it was tasty, but only one?? Mom had pasta with seafood and a mixed salad. We each had our own ½ carafe of wine. $56.
Da Mario alla Fava
Calle Stagneri 5242
Phone 041-244-3520
This restaurant was very close to our hotel as well as near piazza San Bartolomeo and the Rialto Bridge. We had an excellent meal of seafood antipasta and a mixed fish platter for 2. The seafood and fish were on the pricey side, but very fresh and very good. We were served a glass of champagne to start and had a bottle of red wine with our meal and bottled water. Make reservations to sit outside their small "patio." We ran into a couple from the cruise and they said their lobster ravioli was excellent. $103
Trattoria alla Rivetta
Ponte S. Provolo 4625
Phone: 041-528-7302
One of our best meals in Venice was at all Rivetta. It's located not too far from Piazza San Marco and near touristy restaurants. It's a small place, but packed with locals and some tourists. Mom and I both started with tagliatelle pasta with fresh crab (divine), and then shared a plate of fried calamari. We had a bottle of house red wine and profiteroles for dessert. $56
Antica Osteria al Pantalon
Dorsoduro 3958
(Vicino ai Frari)
Phone: 041-710-849
For lunch, I had spaghetti with clams in a white (garlic) sauce. I don't remember what Mom had, but it was pasta of some sort. We each had ¼ liter of wine. $32
Alla Madonna
Calle della Madonna
S. Polo
I started with an excellent seafood risotto followed by Milanese cutlet and white wine. I don't remember what my Mom had could have also started with the risotto followed by fish. (I'll have to ask her and update this report). $73.76
Antica Trattoria Bandierette
Snc di D. Marzi and C.
Castello 6671
Phone: 041-522-0619
The manager of our hotel recommended this place. He stated there were no tourists at the restaurant, only locals. He was wrong, but the food was good. I had a delicious meal of salmon ravioli and fish antipasta, while mom had spaghetti with clams and a mixed salad. We also had dessert: Italian cookies with Vin Santo. $51
Trattoria da Roberto
Near Trattoria alla Rivetta
DON'T DINE HERE. We had a lousy lunch pizza. The pizza dough was previously made/frozen. Some of the other dishes looked good like the mussels in marinara sauce. I wanted to have pizza at Al Veccio Canton, which I highly recommend; however, we got to the restaurant around 2pm and they had just closed their doors. Hours at Canton are Mon, Wed-Sat noon to 2:20pm and 7 to 10:30pm. I ate there in November 2001 and loved the pizza!!
ITALY NOVEMBER 2001
Trattoria Tre Spiedi
SS. Apostoli - Cannaregio, 5906 Venice
Phone: 39-041-520-8035
Closed Mondays
Mixed salad and fried calamari. Reenie enjoyed a tagliatelle dish with prosciutto in a cream sauce; small bottle of wine. Dinner for 2: 52.000L/$24.54.
Pizzeria Al Vecio Canton
Castello, 4738/a 4739 Venice
Phone: 39-041-528-5176
Closed Tuesdays
Delicious pizza with buffalo mozzarella; with sausage on one and porcini mushrooms on the other; small carafe of red wine. 45.000L/$21.12. Paid with Visa.
Taverna San Trovaso
Dorsoduro, 1016, Venice
Phone: 39-041-520-3703
Email: cassan.giorgio@tin.it
Closed Mondays
Tony and I found this resaurant back in 1998 and really enjoyed it. I wanted to return again! We dined upstairs as the first floor was full. Reenie and I enjoyed our meal: I had a delicious fried seafood antipasta followed by Tagliatelle with salmon in a cream sauce. Reenie had gnocchi and a fish platter; white wine 90.500L/$42.47. Paid with Visa.
Trattoria Ai Cugnai
S. Vio, Accademia No. 857, Venice
Phone: 39-041-5289-238
Closed Mondays
Delicious seafood Risotto for two (most places have a minimum of 2 persons to make the Risotto); fried calamari; Reenie had a veal dish. 95.000L/$44.92.
Osteria da Alberto
"local tipico veneziano"
Calle Giacinto Gallina
Cannaregio, 5401
Phone: 39-041-5238-153
Closed Sunday
www.mettingvenice.it/daalberto
Delicious risotto with shrimp and rock salad and their steak (rare) with gorgonzola cheese sauce.
Red house wine. 101.000L/$47.38. Paid with Visa.
Osteria al Duca
"Nella Casa di Romeo"
Via Arche Scaligere 2
Verona
Phone: 045-594474
I had a pasta with plum tomatoes, and pork with mushrooms (a little on the dry side); Reenie had pasta with pesto; polenta with gorgonzola, mushrooms, and salami. 48.000L/$22.51 Visa
Hosteria Al Vecio Bragosso
cucina tipica veneziana"
Strada Nuova 4386
S.S. Apostoli 30131 Venezia
Phone: 39-041-523-7277
Another great meal! I had their taglitelli with bacon and mushrooms and fried calamari; Reenie had proscuitto with cheese and a pasta with porcini mushroom and scallops; we shared tiramisu for dessert. Local white wine. 48.000L/$ Paid with Visa.
Trattoria Pallotta
Vicolo della Volta Pinta, 3
06081, Assisi
Phone: 075-812649
Email: pallotta@pallottaassisi.it
www.pallottaassisi.it
We both had their crostini di pate; I had their Tagliatelle, then the Cotoletta alla Milanese (veal cutlet); Reenie had a salad and rabbit, and dessert. ½ liter of red wine (5.000L). 79.000L/$36.88 Paid with Visa.
Ristorante Pizzeria Fontanina
Via Solitaria 14/1A
Deruta
Phone: 075-9724112
We both had the salad, which was a mix of greens with goat cheese and pine nuts; Reenie had a 3 grilled meat dish, and I had the pasta with truffles, which was excellent! 76.000L/$35.48. Paid with Visa.
La Stalla
Via S. Rufino Campagna, 8
Assisi
Phone: 075-812-317
Past mile marker #12, turn left at the restaurant/hotel sign. It's about a mile outside Assisi.
This place had a hugh fireplace where the cook grilled all the meats. We both enjoyed the spinach, ricotta dumplings; grilled lamb; ½ liter of white wine; Reenie had grilled game (quail?). 54.000L/$25.34
La Fortezza
Vicolo della Fortezza, 19b, Assisi
Off Piazza del Comune
Phone: 075-812-418
Email: fortezza@krenet.it
Closed Thursdays
Excellent meal. Excellent service. Great atmosphere. I started with bruschetta with truffles, followed by cannilloni with chicken and pork with a bechamel sauce; porcini mushrooms in a garlic sauce; roasted lamb; baked cream with a fruit sauce (similar to raspberry); a nice bottle of red wine. Reenie had a wild boar appetizer followed by pidgeon in a wine sauce and assorted vegetables; Vin Santo with biscuits to dip into the wine. Her meal was a "menu"which totaled 40.000L plus the cover charge of 3.000L/$20.19. My total came to 70.000L/$32.86. Paid with Visa.
Cane e Gato
Via Pagliaresi, 6
Siena
Phone: 39-577-287545
Fax: 39-577-270227
135.000L/$63 Per person
Paid with Visa
Our 6 course meal:
- Champagne to start
- A wonderful antipasta platter of buffalo mozzarella with tomatoes, proscuitto, spicy hard salami, quiche, and crostini.
- Tomato, cream, onion soup, topped with basil
- Papparedelle with marscapone cheese
- White wine
- Risotto with artichokes
- Red wine (2 different ones throughout the meal)
- Veal with mushrooms, potatoes, and rare cooked beef with a truffle sauce (to die for!)
- Vin Santo, which is a sweet dessert wine
- A dessert plate of tiramisu, fresh fruit, an ice cream/cake topped with fresh strawberries
Fabulous meal! All of the women were presented by Papa with a lovely yellow orchid. As each dish was served, we were told what the ingredients were. Each plate was beautifully presented and again always with a smile.
Fori Porta
Via C. Tolomei, 1
Siena
Phone: 0577-222100
Great antipasta buffet: food such as stuffed tomatoes, olives, wild mushrooms, proscuitto, roasted peppers, etc. We also had a pasta dish with porcini mushrooms; bottle of white wine. 76.000L/$35.68.
I am recommending this restaurant only on the food, not the service. Maybe you'll have better luck than us.
ITALY MAY 1998
I traveled to Italy with my husband Tony in May 1998. We had 2 wonderful weeks in Italy beginning in Rome, then Naples, the Amalfi coast, Venice, and Milan. We enjoyed many great restaurants throughout our trip. Most of our dining was outside, which makes for a great evening.
ROME
LA FRASCHETTA
Via S. Angenese in Agone, 21
Roma (Piazza Navona)
Telephone: 06/688-06-86.
Our meal consisted of bruchetta w/tomatoes, cheese plate, cannelloni, a pork dish and their house wine. $48.
OSTERIA AR GALLETTO, PIAZZA FARNESE
102, Roma
Telephone: 06/686-17-14
This restaurant is off Campo di Fiori. Antipasta, veal picatta, eggplant parmesan, house wine. Very good meal for about $33. This restaurant was listed in the book Cheap Eats.
PIZZA FANTASY
Via di Pietra, 85
Roma. Telephone: 06/67-80-973
This is between the Pantheon and the Trevi Fountain. We started with an antipasti platter, which consisted of eggplant, mushrooms, mozzarella and tomatoes. We had the roasted chicken and house wine. Delicious meal. $30. They do serve pizzas there, which looked great.
BRUNO ALL LUNGARETTA
Via della Lungaretta 68/69
Trastevere, Roma
Telephone: 06/580-9862.
We wandered around Trastevere one day. This is old Rome. We had a very good lunch: Antipasti, penne pasta with salmon; pasta w/clams, wine. Very good meal. $29.
NAPLES
We took the 5:10pm train to Naples, which took about 1.5 hours. We stayed in Naples for 4 nights. My husband's cousin Pepino and wife Alessandra gave us their apartment while they moved in her parent's house across the street for those 4 nights. Talk about hospitality! Alessandra showed us where everything was, including their stock of family made wine. They took us around Naples, the Amalfi coast, and also to visit relatives. We wanted to go to Capri, but it rained that day. With the exception of the first restaurant listed, Pepe and Alessandra paid for our meals. In fact the first night was a disaster! My husband had gone to find the headwaiter to let him know we would pay for dinner, our treat. When Pepe found out, he exploded! "When you're in my house, I pay!" He even tried to cancel our master card charge, but it was too late. From that moment on, we didn't even try to pay. He just wouldn't let us! While having lunch on Amalfi coast one day, Pepe was wondering where the waiter was. Tony said to Alessandra, "Tell Pepe we've already paid." Pepe doesn't speak a word of English, but Alessandra speaks it pretty well. (She did carry her English/Italian dictionary wherever we went). She did so, and he got angry. When she said, they're joking, he said, "I'll leave you here!" Needless to say, they were great hosts. At other times, Alessandra's parents had us over for lunch or dinner. Let me tell you, her Mother is the best cook in Naples! Even Alessandra's grandmother came over one day and made fresh pasta! Actually she's the best cook in Naples. They wined and dined us until we just about exploded. Every bite was out of this world! If they had their own restaurant, I wouldn't tell anyone! It would be the best kept secret in the world. They were such lovely people who treated us like royalty. I couldn't even help to clear the table. The following restaurants were wonderful. Pepe and Alessandra took us to their favorite local places. The three places listed had wonderful antipasti. These restaurants gave so much food that by the time our main entrees arrived, we were stuffed! I highly recommend all these places. It was wonderful going to restaurants where there were NO tourists.
'A FENESTELLA
Via Marechiaro 23
Napoli
Telephone 081-769-0020.
This is on the waterfront in Naples; very lovely place. We started with a wide variety of delicious antipasti (lots of seafood antipasti), which could have been our meal; pizza (Naples has the best pizza in the world!), white wine. For the 4 of us it was $110.
PEPPONE
In Nerano on the Amalfi coast, Marina del Cantone
Telephone 081-808-1209.
We spent the day driving and stopping along the Amalfi coast. We started at Vietri sul Mare, then to Positano, Amalfi, then ended here. Lunch was wonderful! We started with a variety of fried seafood antipasti; then two types of pasta: one with seafood and one with zucchini; white wine. I don't know how much the meal was, but the menu was not expensive.
ADD'A FIGLIA DO MARAENARO
Via Foria, 180-182
Napoli
Telephone 081/440-827
This is near Via Toledo. We had wonderful lunch: bruchetta, a LARGE mixed seafood antipasti salad (oyster, clams, squid, shrimp, octopus, mussels); Zuppa di Cozze; beer. Absolutely delicious meal. The Zuppa di Cozze is the restaurants specialty. It consists of bread slices on the bottom of the bowl, then assorted shellfish on top, then hot sauce on top of that. There were mussels, clams, baby snails, shrimp and oysters. There isn't a broth. Delicious! Again, Pepe paid for our meal, so I don't know what the bill came to. I would imagine it to be moderately priced.
VENICE
TAVERNA SAN TROVASO
Dorsoduro, 1016 (Ponte dell'Accademia)
Venice
Telephone 041/520-3703
This restaurant is behind the Accademia museum. The only negative thing about this place is they have no outdoor dining. It's located next to a small canal, so there is no room for tables and chairs. We had a delicious meal. We started with a variety of meat antipasti; veal milanese, chicken in cream with mushrooms; marinated eggplant and mushrooms; house white wine. $37.
S. BARTOLOMEO
Near Campo San Bartolomeo
We picked up a variety of foods from this cafeteria. $13. There is a great selection to choose from that it can become quite confusing. Which to choose? The place will provide you with forks and knives for your picnic.
OMNIBUS A TERRASSE
S. Marco-Riva del Carbon 4171
Telephone 041/523-7213
This is near the Rialto bridge on the Grand Canal. We had their "tourist" menu, which was pretty good for this location. We enjoyed this place as we could watch the gondolas and vaporetto go by us. We had fried calamari; pork milanese; pasta w/clams; creme caramel. $37.
AI CUGNAI, TRATTORIA
S. Vio Accademia #857, Venice
Telephone 528-9238.
I hope you can find this place, which is behind the Accademia museum. I do have it marked on my map for those of you who may be interested. Two women waited on their customers and were quite entertaining. We had the proccuitto with melon; tortellini w/ragu and taglatelli w/ragu (freshly made pasta!); fried calamari, and torte for dessert; white wine. This was our best meal in Venice. $67.
MILAN
CALAFURIA UNIONE
Via Dell' Unione, 8
Milano,
On the corner of Via Unione and V. Arcimboldi
Telephone 864-620-91
Seafood salad and bruchetta; pasta with salmon and pasta with clams. House white wine. Good food here. $37. If I remember correctly, this was a Rick Steve's recommendation.
CIARDI LINDA E GENNARO
Via S. Raffaele, 6, Milano.
On the east side of the Galleria
Telephone 877-704
We had pizza and white wine. Very good pizza. In fact, Tony believes the cook is from Naples. I had the four seasons pizza and Tony had the procini mushroom pizza. $27.
PECKS
Near the Cathedral.
This is a wonderful take out place. We bought a variety of picnic food, which was perfectly wrapped and tied with ribbon, and ate it in our hotel lobby as it was raining most of that day. $18.
Saturday, February 23, 2008
Restaurants in France
Paris, May 2007:
I spent nine nights in Paris and it was nice to stay put in one city to have the opportunity to try so many great restaurants. I had a long list to choose from but felt I made some very good selections. I have to say all my meals on this trip were wonderful. There was one dish (the red mullet at Bistro Lepicurien) that I didn’t care for, but they served the best fabulous foie gras salad. I would return to any of these restaurants although my top favorites were: Bistrot de l’Oulette, Chez Janou, L’as du Fallafel, Chez Marianne, Les Ombres (for a splurge dinner) and Robert et Louise. The prices listed are what I paid for my meals. Exchange rate was (ugh!) about $1.37 to the Euro. My friend Louisa joined me in Paris, who also enjoyed these restaurants.
Restaurant Chez Julien
1, rue du Point-Louis-Philippe, Paris IV
Tel: 01 42 78 31 64
Closed Sundays.
25 Euro menu. Fricassee mushrooms in a white wine sauce; baked salmon in a tomato provencale sauce and vegetables; Nougat glas with a raspberry puree for dessert. Shared a small bottle of Sancerre red wine. Total 33€. This was an expensive lunch but a nice start to my trip. We wanted ti sit outside on the terrace (with a great view of the Saint Germain Church) but it was on the chilly side and the tables were not set up.
L’as du Fallafel
34, rue des Rosiers, Paris IV
Tel: 01 48 87 63 60
Since we had an expensive lunch (above), Louisa and I decided to go cheap for dinner. We each ordered their Fallafel special (6.50€): A large pita bread over stuffed with fallafel, hummus, grilled eggplant, cabbage, radish, tomato, cucumber. On the table was hot sauce, which we added to our sandwich. This was quite filling and so delicious! We shared a small bottle of red wine (9€). Total 15.50€.
Le Pot de Terre
22, rue due Pot de Fer, Paris V
Tel: 01 43 31 15 51
http://www.lepotdeterre.com/
Open Tues to Fri 12:00 to 14:30 and 19:00 to 23:00; Sat & Sun 12:00 to 23:30.
Salad with foie gras (1.50€ supplement); Grilled lamb in a tarragon sauce with whole garlic cloves; potatoes and a puree of peas. Crème brulee for dessert. I noticed on the receipt later that they did not charge me for the foie gras supplement. Their web site offers a complimentary Kir coupon, which we brought with us. We enjoyed sitting outside. This street (around the corner from rue Mouffetard) is filled with restaurants. Total 15.50€.
La Guirlande de Julie Restaurant
25, Place des Vosges, Paris III
Tel: 01 48 87 94 07
info@guirlandedejulie.com
Louisa and I started the evening with a glass of Kir (wine with a touch of black current liquor) and shared the entree (starter dish): Assiette de petits delices, which consisted of 4 small dishes: A tomato-type soup; hard boiled egg topped with (?can’t remember) and haricots verts (French green beans), a house terrine, and a salad with a red pepper stuffed with a crab puree. I had the Supreme de Canette rotie la cuisse en nem (duck), with a delicious spring roll stuffed with shredded duck, while Louisa had the Souris d agneau en couscous de legumes (lamb). I think this was one of the more expensive meals on this trip, as the portions were very small, although excellent in flavors and presentation. Total 33€.
Bar-Restaurant des Varietes
12, Passage des Panoramas, Paris II
Tel: 01 42 36 98 09
This place is located in one of the glass covered passages. Lots of shops and cafés. Paté Mason; Beef (very tender!) with potatoes and mushrooms. Glass of red wine (Cotes de Bourg Franc-La Fleur, Bordeaux). Total 14€.
Chez Janou
2, rue Roger Verlomme, Paris III
Tel: 01 42 72 28 41 Make reservations!
Métro: Chemin Vert Daily noon-3pm and 7:30pm-midnight
Moules gratinees provencale (mussels); Risotto with scallops. Shared a bottle of white wine. Very good meal and we enjoyed sitting out on the terrace of this busy, noisy, smokey restaurant! 33.50€.
Les Ombres Restaurant
Musée du quai Branly
25 Quai Branly, Paris VII
Tel: 01 47 53 68 00
http://www.lesombres-restaurant.com/
Nearest Station: RER C: Pont de l'Alma (from the St-Michel RER station; Or take the metro to Alma-Marceau and walk across the bridge).
This was our splurge dinner. Louisa and I both ordered the 95€ tasting menu and it was fabulous! We ordered an inexpensive bottle of red wine for 36€ (highest bottle of wine goes for 600€). Fresh baked bread was served along with a small dish of herring on top of a curry sauce. I thought it was an unusual starter. Our dinner began: Garden peas veloute soup flavored with fresh mint, crab meat and thin shellfish jelly. The mint was not overwhelming and I could taste the hint of dill. Next, we had the duck foie-gras terrine with sweet pepper chutney and grained mustard; Grilled rare tuna, hot piperade and “Noirmoutier” potatoes cooked with salted butter; Young lamb, cooked rare, flavored with marjoram and a spinach ricotta gnocchi (which really looked and tasted like a quiche). For dessert: “La grande Dame”: Praline-flavored light pastry with lemon like “aux Ombres” This was a really wonderful dinner with excellent service, although expensive. Les Ombres is a place for a special occasion, especially having such wonderful views of the Eiffel Tower right in our face. Once it was dark, the Eiffel Tower sparked at the top of the hour. Very special indeed! I think the most unique dish was the soup.
Chez Marianne
2, rue des Hospitalieres-Saint-Gervais, Paris IV
(corner of rue des Rosiers)
Metro: Hotel-de-Ville
Tel: 01 42 72 18 86
This place (like l’as du Fallafel) is located right around the corner from where we were staying. Chez Marianne is a very busy restaurant, has outdoor seating, as well as a take-away window. It was drizzling when Louisa and I went there to eat, so we sat inside. We had stopped by the day before to make reservations and the man at the counter said no need to. We arrived and there were just a few empty seats. The restaurant turns their tables quickly, so I understood his comment. Chez Marianne serves Middle Eastern and Easter European dishes. Louisa and I ordered our own plate of four mezes (12€ per plate), all different, so we could share and have a good variety. Wow, what wonderful food! We had fallafel, Kefte, hummus (the BEST!), sliced pastrami, tarama, feta cheese, grilled eggplant, olive tapenade, eggplant caviar (the waitress added this to our dish by mistake) and bread. Pita bread was extra, but the bread that was served to us was great: rye and a dark pumpernickle type bread. There were a lot more mezes to choose from and could have easily returned another night! We shared a small bottle of wine. We walked away stuffed! 18€.
La Terrasse du 7eme
2,place de l'Ecole Militaire
Metro : Ecole Militaire
Tel : 01 45 55 00 02
Simple lunch of a Croque Monsieur (toasted ham/cheese sandwich) with a small salad (8€); Glass of white wine (4€).
Robert et Louise
64, rue Vieille du Temple, Paris III
Tel: 01 42 78 55 89
Come to this tiny restaurant if you want a good steak and make reservations, as the owner was turning away people after the restaurant filled up. This place seats about 26 and has for their stove a fireplace along the back wall. Out back they have a turkish squat toilet. Louisa and I ordered the cote de boeuf for 2 for 40€. It was well worth the price, as it was a huge cut of meat. Along with the steak we could order potatoes or a salad, so we got one of each to share. The steak was cooked perfectly rare, the only way to eat red meat in my opinion! With wine and an apple tart for dessert our meal each was 32€.
Bistrot de l’Oulette
38, rue des Tournelles, Paris IV
Tel: 01 42 71 43 33
Metro: Chemin Vert - Bastille
http://www.l-oulette.com/baracane.php
info@l-oulette.com
This is a small restaurant seating about 30 people. One waiter, Josie, took care of the entire dining room and the bar, while the two cooks in the back worked in a tiny kitchen. He always had a smile on his face. Louisa and I met up with some fellow fodorites/slow travelers for dinner (Sam, Anne, & Jim, and Jan). The 6 of us shared a few bottles of house wine after we all started with an appertif. I had the pate w/mushrooms followed by one of my best dishes on this trip: Cassoulet. This is a hearty stew of beans, vegetables, sausage, gizzards, and duck. I couldn’t eat all of it and I didn’t think to ask to take the rest back to the apartment (do the French allow doggie bags?). Some in the group had dessert while Louisa and I had a Ricard, a licorice flavored liqueur. 50€. Excellent, excellent dinner.
Bistro Lepicurien
86 bis, rue Lepic, Paris XVIII
Tel: 01 42 51 25 51
http://www.bistro-lepicurien.net/
This small bistro is located near the Place du Teatre but far enough away that there were no other tourists in the restaurant. I ran into Anne and Jim on a Montmartre walking tour, so we had lunch together. I had a salad with a nice thick slab of terrine foie gras de canard, thinly sliced duck, and gizzards. For my main dish, I had the Filet de Rouget a la Provencale, a red mullet fish with an eggplant puree. The salad was absolutely fabulous but I didn’t care for the fish. The salad was large enough to enjoy as my lunch along with the bread, so I could have skipped the fish. 19€.
Le Caveau de l’Isle
36, rue Saint-Louis en l’Isle, Paris IV
Metro: Pont-Marie
Tel: 01 43 25 10 26
Open everyday lunch & dinner http://www.lecaveaudelisle.com/uk/ contact@lecaveaudelisle.com
This restaurant is located on the Ile Saint Louis, which was about a 20 minute walk from my apartment in the Marais. I started with their terrine de foie gras de canard, confiture de figue, which was served with three slices of crusty bread and decorated with thinly sliced carrots. The fig pureé and foie gras made for a very nice combination of flavors. Next I had Cotes d’agneau grilles, ail en chemise, gratin Dauphinois (lamb chops (2) served with potatoes au gratin) – delicious! I ordered a small bottle of red wine. Although the food was very good, the terrine foie gras salad at Bistro Lepicurien was much better and with a larger portion of foie gras. Also, one disappointing thing was that the diners were all tourists. All other places I dined in had a good mixture of locals and tourists. Very good dinner, but I might not return here because of the tourist-only atmosphere. 39.50€.
Cremerie Restaurant Polidor
41, rue Monsieur-le-Prince, Paris VI
Metro: Odeon
Daily noon – 20:30pm; Mon-Sat 7pm – 12:30am, Sun 7-11pm
Tel: 01-43-26-95-34
Arrive early, as this place fills up quite fast for lunch. The main room seats about 80 people. I had their house terrine, which was quite delicious (4.50€) followed by chicken in a cream sauce and white rice (13€). A couple sitting next to me offered me a glass of wine, as I was only drinking water.
L’epi Dupin
11, rue Dupin, Paris VI
Tel: 01 42 22 64 56
Metro: Severes-Bablyone (then just one block to rue Dupin)
lepidupin@wanadoo.fr
I met up with Susan (a fellow fodorite), who lives in Switzerland, but was in Paris to meet her mother the next day. I had dined at L’epi Dupin several years back and wanted to try it again. I was not disappointed. The place started to fill up at 7pm. We had 7:30pm reservations. The restaurant has a 32€ menu with several items to choose from for each plat, entrée, and dessert. I had an asparagus salad, which was served with cabbage and a cream sauce, followed by Filet Canette – duck with peas, carrots and shallots. The duck was cooked to medium-rare. For dessert I had a baked peach with vanilla ice cream and a thin cookie wafer. We shared a bottle of wine (16€). The first group of diners were mostly tourists and when they left (around 8:45pm - 9pm) the place refilled with local diners. 40€
Lunch While on Day trips from Paris:
Tante Jeanne
1, rue de la Dodane, Amiens
Tel: 03 22 72 30 30
For lunch I had a cheese, sausage and mushroom crepe (7€). Louisa and I shared a carafe of white wine (7.50€). The crepe was good but I expected the sausage to be similar to an Italian sausage, not like hotdogs! Total. 10.75€.
Le Bistrot des Halles
10, rue Bannelier, Dijon
Tel: 03 80 49 94 15
Cream of white asparagus soup; Salmon in a light cream sauce. Louisa and I ordered two different desserts to share: Crème Freshe and a Pot a la Parlaine. House white wine (11€). 21.50€. This place had outdoor dining but the day we were there the tables/chairs were not set up. Not sure why, as it was a beautiful day.
Picnic lunch in St. Germain-en-laye
Louisa and took the opportunity to buy some picnic foods at the market: Paté, Morbier cheese, French bread, a small quiche to share, and a pickled cucumber salad. With two individual bottles of red wine (airplane size), our meal came to 7.35€ per person.
Monaco (Celebrity Cruise May 2003)
U Cavagnetu
14, rue Comte Felix Gastaldi
Monaco-Ville
Ph: 377 93 303 580
Excellent rabbit terrine; Salmon with dill cream sauce; apple tart. Mom had the same menu. $34.48 for two. Visa accepted.
France May 2002
I had some great meals while in France. Reenie and I did dine in several restaurants that I previously enjoyed. Prices listed were for the 2 of us.
CREMERIE RESTAURANT POLIDOR
41, rue Monsieur-Le-Prince
75006 Paris
Phone: 01 43 26 95 34
This restaurant is around the corner from our hotel, Grand Hotel des Balcons. We got there early, around 7:30pm, but the place was pretty filled by then. Our waitress was very friendly, unlike my last visit. Most of the diners seem to be locals with tourists mixed in. We both had their excellent foie gras (6E supplement and well worth it); pork with curry sauce (I had this the last time I was here - it was so good) and rice; strawberry sorbet for dessert. Red wine (8E). 56E/$51.38.
LE BISTROT DE BRETEUIL
3, Place de Breteuil, Paris
Phone: 01-45-67-07-27
We enjoyed a wonderful meal here. This was my 3rd visit to Breteuil and will keep this on the top of my list of best restaurants. We met Tammy and her mother Alice dinner one evening. Our evening started with a glass of Kir. I started with the escargots (delicious!) followed by their rack of lamb with scalloped potatoes. Reenie had a scallop dish (St. Jacques), which was very good. We also had a bottle of red wine, which is included in the price of the menu for 2 people. For dessert, I had their creme brulee while Reenie enjoyed their chocolate fondant. 58E/$53.56.
CHEZ MAITRE PAUL
12, rue Monsieur-Le-Prince
Phone: 01 43 54 74 59
I started with a sausage and potato appetizer, which had a lemon sauce. Very tasty and filling. Next I enjoyed chicken in a gratin sauce with mushrooms. Reenie had a salmon mousse to start followed by lamb braised with vegetables. I had fresh strawberries and raspberries with raspberry sorbet for dessert. We had a bottle of red wine. Everything was excellent; however the service was on the slow side in getting our bill. 64E/$59.11.
LA GOUSSE D'AIL
25, rue Carnot
13210 Saint-Remy-de-Provence
04-90-92-16-87
e: gousse.d-ail@wanadoo.fr
We asked our hostess at Residence Les Sources to make our dinner reservations. We got the last table for the evening. The place seats around 28 people. Our appetizer was a sampling of foods: foie gras, a vegetarian pate with goat cheese, diced vegetables, tomatoes, alfalfa sprouts, couscous with shrimp, caramelized onions, all on a bed of spring greens and on top of thinly baked philo pastry. Next was a very small cup of tomato-basil soup. For my entree, I had beef, which was served on a bed of vegetables. The waitress was quite surprised when I ordered it, "Saignant" (rare). She replied, "Saignant???" "Oui!!" That made her night. For dessert I had their delicious creme brulee. Reenie had their chocolate fondant with cream. We had a nice bottle of red wine, Cairanne Cotes du Rhone 2000, Grande Reserve. 28.50E each for their menu and 14.50E for the bottle of wine, $65.33.
RESTAURANT DES ARTS
30, Bvd Victor-Hugo
04-90-92-08-50
I enjoyed the tagliatelle pasta with sliced zucchini, shrimp, and avocado in basil oil, garlic sauce, followed by veal in a cream sauce with morels and vegetables. We had their red wine: Domaine de Lagoy 1997 vin de pays. $73E/$66.69.
NORBERT DUSSERRE
4, Av. Mal de Lattre de Tassigny
Rognonas, Provence (15 minutes north of Saint Remy)
04-90-94-82-21
e: norbertdusserre@aol.com
Eleven of us dined here one night and had a fabulous time together. The food was exceptional. Philippe, the owner of Residence Les Sources organized the evening. The restaurant has an outdoor terrace and we had perfect weather for the evening. Reenie and I had the most spectacular sauteed foie gras. It was heavenly. We enjoyed Muscat wine with the appetizer. Next, we both had the St. Jacques (scallops) with julienne vegetables in a saffron sauce. A small cheese (goat cheese) plate came next, followed by their "surprise" dessert, an assortment of fruits and chocolate mousse. Throughout dinner we enjoyed red wine. 36E per person, $66 for the total bill for 2. What a deal!
AU PETIT BEDON
70, rue Joseph Vernet
Avignon
490 823 398
Delicious duck pate; lamb with sauteed vegetables and red wine from Nimes. Reenie had the duck pate as well followed by a rabbit stew with pasta; chocolate fondant for desert. (Yes, she loved her chocolate!) 60E/$55.
RESTAURANT LE VERNET
58 rue Joseph Vernet
Avignon
04-90-86-64-53
I had a nice salad with proscuitto, cheese, and walnuts followed by roasted chicken (so tender and juicy inside with a crispy skin) with a cream, mushroom sauce and pasta; cheese tart for dessert and a 1/2 pitcher of red wine. We found this place while looking for a restaurant for the evening. It has a nice outdoor dining area. $44.76
BRUNEL
46 & 48 rue de la Balance
Avignon
04 90 85 24 83
Brunel@mnet.fr
(1 block south of Place du Palais de Papes)
I started with a cream of bacon soup with white asparagus and snow peas followed by risotto with scallops and wild mushrooms (small portion, but with the whole meal, it was enough). For dessert, I had their cheesecake mousse. Red wine for dinner. Reenie had their pork terrine followed by a lamb dish and a chocolate dessert. 63.50E/$59.23.
PETIT PRINCE DE PARIS
12, rue de Lanneau
Paris
01 43 54 77 26
Reenie started with an endive dish with cured pork (Lardon) in a lemon cream, cheese sauce while I had their escargot in puff pastry in a basil cream sauce. We both had their beef with roquefort sauce and house red wine. While dining, we listened to music by Natalie Cole. The place is nicely decorated but could use more light as it was pretty dark inside. Young crowd with a mixture of tourists and locals. 59E/$55.31.
LE PETITE HOSTELLERIE
35, rue de la Harpe, 75005, Paris
Phone: 01-43-54-47-12
I had taken Reenie to the area of the busy, touristy Greek area near rue de la Harpe on the left bank. She wanted to dine in this area one night, so I picked an oldie, but goodie. We both had their escargot to start, and then I had the steak with bearnaise sauce and pommes frites (first time on this trip). For dessert, I had their profiteroles, which were not that great as the ice cream was already melted and warm from the chocolate sauce. It must have been sitting out for a while. 36E/$34.
AUX GOURMETS DES ARTS
15, rue Git-le-Coeur
Off rue St. Andre des Arts
I had a delicious salmon and shrimp salad (plenty of salmon!) with a nice light dressing instead of the typical horse-raddish dressing I've had on some previous salads), steak with blue cheese dressing and pommes frites; profiteroles for dessert (delicious!!!). We both had a Kir to start along with a pitcher of red house wine. 46E/$43.50.
LE MAUPERTU
94 Bvd de la Tour Maubourg
01-45-51-37-96
7th Arr.
Closed Sat & Sun
12 - 2:30pm and 7-10pm)I enjoyed a delicious mushroom stuffed ravioli with wild mushroom sauce followed by shrimp with pasta in a light lemon sauce. The creme brulee was the best I've ever had. Reenie enjoyed a salmon terrine with scallop in a lemon dill sauce, followed by turbot fish with cepes (mushrooms) and chocolate fondant for dessert. We also had a nice bottle of white wine, which was a nice change from all the red wine we drank. 74E/$69.11.
A few other restaurants that I enjoyed (from 1999-2000):
NOS ANCETRES LES GAULOIS
39, rue Saint Louis en I'Isle
Phone: 01 46 33 66 07
http://www.les-gaulois.com/ This is a fun place to visit. You make your own salad from a large basket of lovely vegetables that is placed on your table; help yourself to the vegetable and cold meat board and to the house red wine, which is in a wooden barrel (all you can drink!). I had their beef kabobs, which Judy had a steak (better than my kabobs); a cheese platter and creme caramel for dessert. $51. The waiters were very attentive.
UN PIANO SURLE TROTTOIR
7, rue des Frances-Bourgeois
4th Arr, Marais area
Phone: 01 42 77 91 91Divine escargots; steak (rare) with a bernaise sauce; house wine; apple sorbet with Calvados. $65.58 for two. Entertaining restaurant with a piano man. Even two of the waiters sang.
LE BISTROT DE PARIS
3, rue du Docteur Guillet
14400 Bayeux, Normandy
Telephone: 02- 31-92-00-83
This was in the plaza and to the left of our Hotel d'Argouges. Excellent meal for $58.00. Salad with foie gras, salmon, and duck; A filet mignon in a wine sauce; potato pancake; assorted cheese; lemon mousse.
LA LORRAINE
7, Place Drouet D'Erlon, 51100, Reims
My Mom just had their French Onion soup, which was delicious. I had their menu of the day: pate, baked chicken in a champagne cream sauce, rice & potatoes (that was a nice change from french fries!), and lemon sorbet. For the two of us it was $21.00. This was a very nice restaurant. In fact, when we walked in I thought it was going to be very expensive. However, their prices were reasonable.
LE DRAKKAR
27, rue Saint-Jean
14400, Bayeux
Telephone: 31-92-94-35.
This is very close to the tourist office. We ate here two nights in a row, though we could have eaten at Le Bistrot de Paris again! First evening: salad with smoked salmon, procuitto and foie gras; lamb and beef kabobs; marinated mushrooms; apple sorbet w/calvados on top; cheese. House white wine was ok. Next night: steamed mussels; veal in Normandy sauce; apple sorbet. Same house wine. Dinner for two was $58.00 & $53.00 for each night.
TAVERNE DES DUCS
41-43, Place Saint-Patrice
Bayeux, Normandy
This is located a few doors down from the hotel we stayed in. We both had onion soup for a late lunch. Although the soup was good, it was expensive: $16.00.
LE BISTROT DU 7'eme
56, bd de Latour-Maubourg, 75005, Paris
Near Invalides
Telephone: 01-45-51-93-08.
Foie Gras, veal in cream sauce, french fries, creme brulee. White Burgundy wine: 1993 Bourgogne Aligote Domaine, Henri Perrot-Minot. $47 for two. There were a lot of locals dining at this restaurants. We did enjoy our evening.
LE P'TIT TROQUET
28, rue de l'Exposition, 75007, Paris
This restaurant is a few doors down from L'Auberge due Champ de Mars. Telephone: 01-47-05-80-39. Delicious dinner for $73.00: Goat cheeses w/salmon salad; steak (rare) in red wine sauce with vegetables. White wine; assorted cheese for dessert. Wine: Cheverny, Val de Loire 1996, Domaine du Moulin.
I spent nine nights in Paris and it was nice to stay put in one city to have the opportunity to try so many great restaurants. I had a long list to choose from but felt I made some very good selections. I have to say all my meals on this trip were wonderful. There was one dish (the red mullet at Bistro Lepicurien) that I didn’t care for, but they served the best fabulous foie gras salad. I would return to any of these restaurants although my top favorites were: Bistrot de l’Oulette, Chez Janou, L’as du Fallafel, Chez Marianne, Les Ombres (for a splurge dinner) and Robert et Louise. The prices listed are what I paid for my meals. Exchange rate was (ugh!) about $1.37 to the Euro. My friend Louisa joined me in Paris, who also enjoyed these restaurants.
Restaurant Chez Julien
1, rue du Point-Louis-Philippe, Paris IV
Tel: 01 42 78 31 64
Closed Sundays.
25 Euro menu. Fricassee mushrooms in a white wine sauce; baked salmon in a tomato provencale sauce and vegetables; Nougat glas with a raspberry puree for dessert. Shared a small bottle of Sancerre red wine. Total 33€. This was an expensive lunch but a nice start to my trip. We wanted ti sit outside on the terrace (with a great view of the Saint Germain Church) but it was on the chilly side and the tables were not set up.
L’as du Fallafel
34, rue des Rosiers, Paris IV
Tel: 01 48 87 63 60
Since we had an expensive lunch (above), Louisa and I decided to go cheap for dinner. We each ordered their Fallafel special (6.50€): A large pita bread over stuffed with fallafel, hummus, grilled eggplant, cabbage, radish, tomato, cucumber. On the table was hot sauce, which we added to our sandwich. This was quite filling and so delicious! We shared a small bottle of red wine (9€). Total 15.50€.
Le Pot de Terre
22, rue due Pot de Fer, Paris V
Tel: 01 43 31 15 51
http://www.lepotdeterre.com/
Open Tues to Fri 12:00 to 14:30 and 19:00 to 23:00; Sat & Sun 12:00 to 23:30.
Salad with foie gras (1.50€ supplement); Grilled lamb in a tarragon sauce with whole garlic cloves; potatoes and a puree of peas. Crème brulee for dessert. I noticed on the receipt later that they did not charge me for the foie gras supplement. Their web site offers a complimentary Kir coupon, which we brought with us. We enjoyed sitting outside. This street (around the corner from rue Mouffetard) is filled with restaurants. Total 15.50€.
La Guirlande de Julie Restaurant
25, Place des Vosges, Paris III
Tel: 01 48 87 94 07
info@guirlandedejulie.com
Louisa and I started the evening with a glass of Kir (wine with a touch of black current liquor) and shared the entree (starter dish): Assiette de petits delices, which consisted of 4 small dishes: A tomato-type soup; hard boiled egg topped with (?can’t remember) and haricots verts (French green beans), a house terrine, and a salad with a red pepper stuffed with a crab puree. I had the Supreme de Canette rotie la cuisse en nem (duck), with a delicious spring roll stuffed with shredded duck, while Louisa had the Souris d agneau en couscous de legumes (lamb). I think this was one of the more expensive meals on this trip, as the portions were very small, although excellent in flavors and presentation. Total 33€.
Bar-Restaurant des Varietes
12, Passage des Panoramas, Paris II
Tel: 01 42 36 98 09
This place is located in one of the glass covered passages. Lots of shops and cafés. Paté Mason; Beef (very tender!) with potatoes and mushrooms. Glass of red wine (Cotes de Bourg Franc-La Fleur, Bordeaux). Total 14€.
Chez Janou
2, rue Roger Verlomme, Paris III
Tel: 01 42 72 28 41 Make reservations!
Métro: Chemin Vert Daily noon-3pm and 7:30pm-midnight
Moules gratinees provencale (mussels); Risotto with scallops. Shared a bottle of white wine. Very good meal and we enjoyed sitting out on the terrace of this busy, noisy, smokey restaurant! 33.50€.
Les Ombres Restaurant
Musée du quai Branly
25 Quai Branly, Paris VII
Tel: 01 47 53 68 00
http://www.lesombres-restaurant.com/
Nearest Station: RER C: Pont de l'Alma (from the St-Michel RER station; Or take the metro to Alma-Marceau and walk across the bridge).
This was our splurge dinner. Louisa and I both ordered the 95€ tasting menu and it was fabulous! We ordered an inexpensive bottle of red wine for 36€ (highest bottle of wine goes for 600€). Fresh baked bread was served along with a small dish of herring on top of a curry sauce. I thought it was an unusual starter. Our dinner began: Garden peas veloute soup flavored with fresh mint, crab meat and thin shellfish jelly. The mint was not overwhelming and I could taste the hint of dill. Next, we had the duck foie-gras terrine with sweet pepper chutney and grained mustard; Grilled rare tuna, hot piperade and “Noirmoutier” potatoes cooked with salted butter; Young lamb, cooked rare, flavored with marjoram and a spinach ricotta gnocchi (which really looked and tasted like a quiche). For dessert: “La grande Dame”: Praline-flavored light pastry with lemon like “aux Ombres” This was a really wonderful dinner with excellent service, although expensive. Les Ombres is a place for a special occasion, especially having such wonderful views of the Eiffel Tower right in our face. Once it was dark, the Eiffel Tower sparked at the top of the hour. Very special indeed! I think the most unique dish was the soup.
Chez Marianne
2, rue des Hospitalieres-Saint-Gervais, Paris IV
(corner of rue des Rosiers)
Metro: Hotel-de-Ville
Tel: 01 42 72 18 86
This place (like l’as du Fallafel) is located right around the corner from where we were staying. Chez Marianne is a very busy restaurant, has outdoor seating, as well as a take-away window. It was drizzling when Louisa and I went there to eat, so we sat inside. We had stopped by the day before to make reservations and the man at the counter said no need to. We arrived and there were just a few empty seats. The restaurant turns their tables quickly, so I understood his comment. Chez Marianne serves Middle Eastern and Easter European dishes. Louisa and I ordered our own plate of four mezes (12€ per plate), all different, so we could share and have a good variety. Wow, what wonderful food! We had fallafel, Kefte, hummus (the BEST!), sliced pastrami, tarama, feta cheese, grilled eggplant, olive tapenade, eggplant caviar (the waitress added this to our dish by mistake) and bread. Pita bread was extra, but the bread that was served to us was great: rye and a dark pumpernickle type bread. There were a lot more mezes to choose from and could have easily returned another night! We shared a small bottle of wine. We walked away stuffed! 18€.
La Terrasse du 7eme
2,place de l'Ecole Militaire
Metro : Ecole Militaire
Tel : 01 45 55 00 02
Simple lunch of a Croque Monsieur (toasted ham/cheese sandwich) with a small salad (8€); Glass of white wine (4€).
Robert et Louise
64, rue Vieille du Temple, Paris III
Tel: 01 42 78 55 89
Come to this tiny restaurant if you want a good steak and make reservations, as the owner was turning away people after the restaurant filled up. This place seats about 26 and has for their stove a fireplace along the back wall. Out back they have a turkish squat toilet. Louisa and I ordered the cote de boeuf for 2 for 40€. It was well worth the price, as it was a huge cut of meat. Along with the steak we could order potatoes or a salad, so we got one of each to share. The steak was cooked perfectly rare, the only way to eat red meat in my opinion! With wine and an apple tart for dessert our meal each was 32€.
Bistrot de l’Oulette
38, rue des Tournelles, Paris IV
Tel: 01 42 71 43 33
Metro: Chemin Vert - Bastille
http://www.l-oulette.com/baracane.php
info@l-oulette.com
This is a small restaurant seating about 30 people. One waiter, Josie, took care of the entire dining room and the bar, while the two cooks in the back worked in a tiny kitchen. He always had a smile on his face. Louisa and I met up with some fellow fodorites/slow travelers for dinner (Sam, Anne, & Jim, and Jan). The 6 of us shared a few bottles of house wine after we all started with an appertif. I had the pate w/mushrooms followed by one of my best dishes on this trip: Cassoulet. This is a hearty stew of beans, vegetables, sausage, gizzards, and duck. I couldn’t eat all of it and I didn’t think to ask to take the rest back to the apartment (do the French allow doggie bags?). Some in the group had dessert while Louisa and I had a Ricard, a licorice flavored liqueur. 50€. Excellent, excellent dinner.
Bistro Lepicurien
86 bis, rue Lepic, Paris XVIII
Tel: 01 42 51 25 51
http://www.bistro-lepicurien.net/
This small bistro is located near the Place du Teatre but far enough away that there were no other tourists in the restaurant. I ran into Anne and Jim on a Montmartre walking tour, so we had lunch together. I had a salad with a nice thick slab of terrine foie gras de canard, thinly sliced duck, and gizzards. For my main dish, I had the Filet de Rouget a la Provencale, a red mullet fish with an eggplant puree. The salad was absolutely fabulous but I didn’t care for the fish. The salad was large enough to enjoy as my lunch along with the bread, so I could have skipped the fish. 19€.
Le Caveau de l’Isle
36, rue Saint-Louis en l’Isle, Paris IV
Metro: Pont-Marie
Tel: 01 43 25 10 26
Open everyday lunch & dinner http://www.lecaveaudelisle.com/uk/ contact@lecaveaudelisle.com
This restaurant is located on the Ile Saint Louis, which was about a 20 minute walk from my apartment in the Marais. I started with their terrine de foie gras de canard, confiture de figue, which was served with three slices of crusty bread and decorated with thinly sliced carrots. The fig pureé and foie gras made for a very nice combination of flavors. Next I had Cotes d’agneau grilles, ail en chemise, gratin Dauphinois (lamb chops (2) served with potatoes au gratin) – delicious! I ordered a small bottle of red wine. Although the food was very good, the terrine foie gras salad at Bistro Lepicurien was much better and with a larger portion of foie gras. Also, one disappointing thing was that the diners were all tourists. All other places I dined in had a good mixture of locals and tourists. Very good dinner, but I might not return here because of the tourist-only atmosphere. 39.50€.
Cremerie Restaurant Polidor
41, rue Monsieur-le-Prince, Paris VI
Metro: Odeon
Daily noon – 20:30pm; Mon-Sat 7pm – 12:30am, Sun 7-11pm
Tel: 01-43-26-95-34
Arrive early, as this place fills up quite fast for lunch. The main room seats about 80 people. I had their house terrine, which was quite delicious (4.50€) followed by chicken in a cream sauce and white rice (13€). A couple sitting next to me offered me a glass of wine, as I was only drinking water.
L’epi Dupin
11, rue Dupin, Paris VI
Tel: 01 42 22 64 56
Metro: Severes-Bablyone (then just one block to rue Dupin)
lepidupin@wanadoo.fr
I met up with Susan (a fellow fodorite), who lives in Switzerland, but was in Paris to meet her mother the next day. I had dined at L’epi Dupin several years back and wanted to try it again. I was not disappointed. The place started to fill up at 7pm. We had 7:30pm reservations. The restaurant has a 32€ menu with several items to choose from for each plat, entrée, and dessert. I had an asparagus salad, which was served with cabbage and a cream sauce, followed by Filet Canette – duck with peas, carrots and shallots. The duck was cooked to medium-rare. For dessert I had a baked peach with vanilla ice cream and a thin cookie wafer. We shared a bottle of wine (16€). The first group of diners were mostly tourists and when they left (around 8:45pm - 9pm) the place refilled with local diners. 40€
Lunch While on Day trips from Paris:
Tante Jeanne
1, rue de la Dodane, Amiens
Tel: 03 22 72 30 30
For lunch I had a cheese, sausage and mushroom crepe (7€). Louisa and I shared a carafe of white wine (7.50€). The crepe was good but I expected the sausage to be similar to an Italian sausage, not like hotdogs! Total. 10.75€.
Le Bistrot des Halles
10, rue Bannelier, Dijon
Tel: 03 80 49 94 15
Cream of white asparagus soup; Salmon in a light cream sauce. Louisa and I ordered two different desserts to share: Crème Freshe and a Pot a la Parlaine. House white wine (11€). 21.50€. This place had outdoor dining but the day we were there the tables/chairs were not set up. Not sure why, as it was a beautiful day.
Picnic lunch in St. Germain-en-laye
Louisa and took the opportunity to buy some picnic foods at the market: Paté, Morbier cheese, French bread, a small quiche to share, and a pickled cucumber salad. With two individual bottles of red wine (airplane size), our meal came to 7.35€ per person.
Monaco (Celebrity Cruise May 2003)
U Cavagnetu
14, rue Comte Felix Gastaldi
Monaco-Ville
Ph: 377 93 303 580
Excellent rabbit terrine; Salmon with dill cream sauce; apple tart. Mom had the same menu. $34.48 for two. Visa accepted.
France May 2002
I had some great meals while in France. Reenie and I did dine in several restaurants that I previously enjoyed. Prices listed were for the 2 of us.
CREMERIE RESTAURANT POLIDOR
41, rue Monsieur-Le-Prince
75006 Paris
Phone: 01 43 26 95 34
This restaurant is around the corner from our hotel, Grand Hotel des Balcons. We got there early, around 7:30pm, but the place was pretty filled by then. Our waitress was very friendly, unlike my last visit. Most of the diners seem to be locals with tourists mixed in. We both had their excellent foie gras (6E supplement and well worth it); pork with curry sauce (I had this the last time I was here - it was so good) and rice; strawberry sorbet for dessert. Red wine (8E). 56E/$51.38.
LE BISTROT DE BRETEUIL
3, Place de Breteuil, Paris
Phone: 01-45-67-07-27
We enjoyed a wonderful meal here. This was my 3rd visit to Breteuil and will keep this on the top of my list of best restaurants. We met Tammy and her mother Alice dinner one evening. Our evening started with a glass of Kir. I started with the escargots (delicious!) followed by their rack of lamb with scalloped potatoes. Reenie had a scallop dish (St. Jacques), which was very good. We also had a bottle of red wine, which is included in the price of the menu for 2 people. For dessert, I had their creme brulee while Reenie enjoyed their chocolate fondant. 58E/$53.56.
CHEZ MAITRE PAUL
12, rue Monsieur-Le-Prince
Phone: 01 43 54 74 59
I started with a sausage and potato appetizer, which had a lemon sauce. Very tasty and filling. Next I enjoyed chicken in a gratin sauce with mushrooms. Reenie had a salmon mousse to start followed by lamb braised with vegetables. I had fresh strawberries and raspberries with raspberry sorbet for dessert. We had a bottle of red wine. Everything was excellent; however the service was on the slow side in getting our bill. 64E/$59.11.
LA GOUSSE D'AIL
25, rue Carnot
13210 Saint-Remy-de-Provence
04-90-92-16-87
e: gousse.d-ail@wanadoo.fr
We asked our hostess at Residence Les Sources to make our dinner reservations. We got the last table for the evening. The place seats around 28 people. Our appetizer was a sampling of foods: foie gras, a vegetarian pate with goat cheese, diced vegetables, tomatoes, alfalfa sprouts, couscous with shrimp, caramelized onions, all on a bed of spring greens and on top of thinly baked philo pastry. Next was a very small cup of tomato-basil soup. For my entree, I had beef, which was served on a bed of vegetables. The waitress was quite surprised when I ordered it, "Saignant" (rare). She replied, "Saignant???" "Oui!!" That made her night. For dessert I had their delicious creme brulee. Reenie had their chocolate fondant with cream. We had a nice bottle of red wine, Cairanne Cotes du Rhone 2000, Grande Reserve. 28.50E each for their menu and 14.50E for the bottle of wine, $65.33.
RESTAURANT DES ARTS
30, Bvd Victor-Hugo
04-90-92-08-50
I enjoyed the tagliatelle pasta with sliced zucchini, shrimp, and avocado in basil oil, garlic sauce, followed by veal in a cream sauce with morels and vegetables. We had their red wine: Domaine de Lagoy 1997 vin de pays. $73E/$66.69.
NORBERT DUSSERRE
4, Av. Mal de Lattre de Tassigny
Rognonas, Provence (15 minutes north of Saint Remy)
04-90-94-82-21
e: norbertdusserre@aol.com
Eleven of us dined here one night and had a fabulous time together. The food was exceptional. Philippe, the owner of Residence Les Sources organized the evening. The restaurant has an outdoor terrace and we had perfect weather for the evening. Reenie and I had the most spectacular sauteed foie gras. It was heavenly. We enjoyed Muscat wine with the appetizer. Next, we both had the St. Jacques (scallops) with julienne vegetables in a saffron sauce. A small cheese (goat cheese) plate came next, followed by their "surprise" dessert, an assortment of fruits and chocolate mousse. Throughout dinner we enjoyed red wine. 36E per person, $66 for the total bill for 2. What a deal!
AU PETIT BEDON
70, rue Joseph Vernet
Avignon
490 823 398
Delicious duck pate; lamb with sauteed vegetables and red wine from Nimes. Reenie had the duck pate as well followed by a rabbit stew with pasta; chocolate fondant for desert. (Yes, she loved her chocolate!) 60E/$55.
RESTAURANT LE VERNET
58 rue Joseph Vernet
Avignon
04-90-86-64-53
I had a nice salad with proscuitto, cheese, and walnuts followed by roasted chicken (so tender and juicy inside with a crispy skin) with a cream, mushroom sauce and pasta; cheese tart for dessert and a 1/2 pitcher of red wine. We found this place while looking for a restaurant for the evening. It has a nice outdoor dining area. $44.76
BRUNEL
46 & 48 rue de la Balance
Avignon
04 90 85 24 83
Brunel@mnet.fr
(1 block south of Place du Palais de Papes)
I started with a cream of bacon soup with white asparagus and snow peas followed by risotto with scallops and wild mushrooms (small portion, but with the whole meal, it was enough). For dessert, I had their cheesecake mousse. Red wine for dinner. Reenie had their pork terrine followed by a lamb dish and a chocolate dessert. 63.50E/$59.23.
PETIT PRINCE DE PARIS
12, rue de Lanneau
Paris
01 43 54 77 26
Reenie started with an endive dish with cured pork (Lardon) in a lemon cream, cheese sauce while I had their escargot in puff pastry in a basil cream sauce. We both had their beef with roquefort sauce and house red wine. While dining, we listened to music by Natalie Cole. The place is nicely decorated but could use more light as it was pretty dark inside. Young crowd with a mixture of tourists and locals. 59E/$55.31.
LE PETITE HOSTELLERIE
35, rue de la Harpe, 75005, Paris
Phone: 01-43-54-47-12
I had taken Reenie to the area of the busy, touristy Greek area near rue de la Harpe on the left bank. She wanted to dine in this area one night, so I picked an oldie, but goodie. We both had their escargot to start, and then I had the steak with bearnaise sauce and pommes frites (first time on this trip). For dessert, I had their profiteroles, which were not that great as the ice cream was already melted and warm from the chocolate sauce. It must have been sitting out for a while. 36E/$34.
AUX GOURMETS DES ARTS
15, rue Git-le-Coeur
Off rue St. Andre des Arts
I had a delicious salmon and shrimp salad (plenty of salmon!) with a nice light dressing instead of the typical horse-raddish dressing I've had on some previous salads), steak with blue cheese dressing and pommes frites; profiteroles for dessert (delicious!!!). We both had a Kir to start along with a pitcher of red house wine. 46E/$43.50.
LE MAUPERTU
94 Bvd de la Tour Maubourg
01-45-51-37-96
7th Arr.
Closed Sat & Sun
12 - 2:30pm and 7-10pm)I enjoyed a delicious mushroom stuffed ravioli with wild mushroom sauce followed by shrimp with pasta in a light lemon sauce. The creme brulee was the best I've ever had. Reenie enjoyed a salmon terrine with scallop in a lemon dill sauce, followed by turbot fish with cepes (mushrooms) and chocolate fondant for dessert. We also had a nice bottle of white wine, which was a nice change from all the red wine we drank. 74E/$69.11.
A few other restaurants that I enjoyed (from 1999-2000):
NOS ANCETRES LES GAULOIS
39, rue Saint Louis en I'Isle
Phone: 01 46 33 66 07
http://www.les-gaulois.com/ This is a fun place to visit. You make your own salad from a large basket of lovely vegetables that is placed on your table; help yourself to the vegetable and cold meat board and to the house red wine, which is in a wooden barrel (all you can drink!). I had their beef kabobs, which Judy had a steak (better than my kabobs); a cheese platter and creme caramel for dessert. $51. The waiters were very attentive.
UN PIANO SURLE TROTTOIR
7, rue des Frances-Bourgeois
4th Arr, Marais area
Phone: 01 42 77 91 91Divine escargots; steak (rare) with a bernaise sauce; house wine; apple sorbet with Calvados. $65.58 for two. Entertaining restaurant with a piano man. Even two of the waiters sang.
LE BISTROT DE PARIS
3, rue du Docteur Guillet
14400 Bayeux, Normandy
Telephone: 02- 31-92-00-83
This was in the plaza and to the left of our Hotel d'Argouges. Excellent meal for $58.00. Salad with foie gras, salmon, and duck; A filet mignon in a wine sauce; potato pancake; assorted cheese; lemon mousse.
LA LORRAINE
7, Place Drouet D'Erlon, 51100, Reims
My Mom just had their French Onion soup, which was delicious. I had their menu of the day: pate, baked chicken in a champagne cream sauce, rice & potatoes (that was a nice change from french fries!), and lemon sorbet. For the two of us it was $21.00. This was a very nice restaurant. In fact, when we walked in I thought it was going to be very expensive. However, their prices were reasonable.
LE DRAKKAR
27, rue Saint-Jean
14400, Bayeux
Telephone: 31-92-94-35.
This is very close to the tourist office. We ate here two nights in a row, though we could have eaten at Le Bistrot de Paris again! First evening: salad with smoked salmon, procuitto and foie gras; lamb and beef kabobs; marinated mushrooms; apple sorbet w/calvados on top; cheese. House white wine was ok. Next night: steamed mussels; veal in Normandy sauce; apple sorbet. Same house wine. Dinner for two was $58.00 & $53.00 for each night.
TAVERNE DES DUCS
41-43, Place Saint-Patrice
Bayeux, Normandy
This is located a few doors down from the hotel we stayed in. We both had onion soup for a late lunch. Although the soup was good, it was expensive: $16.00.
LE BISTROT DU 7'eme
56, bd de Latour-Maubourg, 75005, Paris
Near Invalides
Telephone: 01-45-51-93-08.
Foie Gras, veal in cream sauce, french fries, creme brulee. White Burgundy wine: 1993 Bourgogne Aligote Domaine, Henri Perrot-Minot. $47 for two. There were a lot of locals dining at this restaurants. We did enjoy our evening.
LE P'TIT TROQUET
28, rue de l'Exposition, 75007, Paris
This restaurant is a few doors down from L'Auberge due Champ de Mars. Telephone: 01-47-05-80-39. Delicious dinner for $73.00: Goat cheeses w/salmon salad; steak (rare) in red wine sauce with vegetables. White wine; assorted cheese for dessert. Wine: Cheverny, Val de Loire 1996, Domaine du Moulin.
Main Dish Recipes
Spaghetti PizzaMonica J. Pileggi
3/4 lb. spaghetti
2 cloves garlic, minced
1/2 medium onion, diced
1 T. olive oil
About 5 oz. sliced mushrooms
2 tomatoes, diced
1-1/4 c. crushed tomatoes
Salt and Pepper to taste
Dash hot pepper flakes
5 eggs
1 to 1.5 c. mozzarella, diced
1/2 c. grated parmesan cheese
3/4 c. diced ham
Prepare the pasta by boiling water with salt. Cook until al dente. Drain and rinse in cold water to stop the cooking. Set aside in the same large pot.
Saute the garlic and onions in the olive oil for a few minutes. Add the mushrooms, diced tomatoes, and the crushed tomatoes. Season with salt and pepper and a little hot pepper flakes. Cook on medium-low heat so that the sauce thickens.
Beat the eggs in a bowl and add salt and pepper to taste. Pour into the pot with the spaghetti and stir to combine.
Add the remaining ingredients to the pot: Ham, mozarella, parmesan cheese, and sauce.
Once combined, pour into a 9" x 13" baking pan. Top with additional parmesan cheese.
Bake, uncovered, in a preheated oven (350 degrees) for 45-55 minutes, until hot and golden brown. It should be firm enough to cut into sections and hold together.
Note: This can also be prepared in a large skillet using half of the ingredients. Combine in the skillet and cook on medium-low heat until the bottom has browned, about 10-12 minutes; invert on a plate and return to the skillet to cook on the other side for another 10-12 minutes until firm and golden brown.
Serves: 10 - 12
2 cloves garlic, minced
1/2 medium onion, diced
1 T. olive oil
About 5 oz. sliced mushrooms
2 tomatoes, diced
1-1/4 c. crushed tomatoes
Salt and Pepper to taste
Dash hot pepper flakes
5 eggs
1 to 1.5 c. mozzarella, diced
1/2 c. grated parmesan cheese
3/4 c. diced ham
Prepare the pasta by boiling water with salt. Cook until al dente. Drain and rinse in cold water to stop the cooking. Set aside in the same large pot.
Saute the garlic and onions in the olive oil for a few minutes. Add the mushrooms, diced tomatoes, and the crushed tomatoes. Season with salt and pepper and a little hot pepper flakes. Cook on medium-low heat so that the sauce thickens.
Beat the eggs in a bowl and add salt and pepper to taste. Pour into the pot with the spaghetti and stir to combine.
Add the remaining ingredients to the pot: Ham, mozarella, parmesan cheese, and sauce.
Once combined, pour into a 9" x 13" baking pan. Top with additional parmesan cheese.
Bake, uncovered, in a preheated oven (350 degrees) for 45-55 minutes, until hot and golden brown. It should be firm enough to cut into sections and hold together.
Note: This can also be prepared in a large skillet using half of the ingredients. Combine in the skillet and cook on medium-low heat until the bottom has browned, about 10-12 minutes; invert on a plate and return to the skillet to cook on the other side for another 10-12 minutes until firm and golden brown.
Serves: 10 - 12
Stir Fry Shrimp
Dorothy Rosario, my Mom
1/2 Lb Shrimp, peeled, deveined
2 teaspoons corn starch
2 tablespoons rice wine or sherry
1 egg
3 slices ginger root
1 sliced garlic clove
peanut oil
seseme l
scallions
mushrooms
bean sprouts
bok choy
snow peas...and anything else you'd like
pasta, cooked according to directions
Sauce: 3 tablespoons rice wine, 1 tablespoon soy sauce, 1/2 cup water, 3 tablespoons oyster sauce.
Disolve corn starch in rice wine. Add egg and beat. Add shrimp and let sit in the refrigerator.
Prepare all vegetables. Prepare pasta. Fry ginger and garlic in peanut oil 1 minute, then discard ginger. Add shrimp mixture and fry 1 minute; remove. Fry chopped vegetables a few minutes. Add the sauce. Thicken with corn starch and water. Add shrimp to re-heat. Add a few drops of sesame oil for flavor. Serve over pasta.
Serves 2.
For 1-1/2 pounds of shrimp, use 2 eggs and prepare sauce to 1 cup.
Porcini Crepes
(Frugal Gourmet)
Basic White Sauce:
2 cups milk
4 tablespoons butter
1/4 cup flour
Salt to taste
Combine, cook, set aside.
1/4 oz. dried porcini, soaked, chopped, drained
2 tablespoons olive oil
1 clove garlic, crushed
1/3 cup button mushrooms, sliced
1/2 Lb. Crimi, Portabello, or Porcini mushrooms
Parsley
Pepper
1/4 cup parmesan cheese, grated
Crepes
Saute porcini's in oil. Add garlic and other mushrooms. Add a little salt, parsley and pepper. Combine half of the white sauce to the mushroom mixture. Cool a little to handle. Place a few tablespoons of the mushroom mixture onto the crepes and roll. Place them in a buttered baking pan. Add the parmesan cheese to the remaining sauce and pour on top of the crepes. Bake at 350 degrees for 20-25 minutes, when the top is brown.
Crepes
(Julia Child, The Way to Cook)
1 cup flour, all-purpose, scooped and leveled
2/3 cup each milk and cold water
3 large eggs
1/4 teaspoon salt
6 tablespoons melted butter
Add the flour to a mixing bowl. Whisk in by dribbles milk and ater to make a perfectly smooth blend. Pour the batter through a fairly fine-meshed seive to remove any lumps. Whisk the eggs, salt and 3 tablespoons of melted butter. Let rest 1-1/2 hours in the refrigerator.
Heat the crepe pan (5-1/2 to 6" bottom diameter) until drops of water dance on it, then brush lightly with melted butter. Pour 1/4 cup of crepe batter into the center of pan and tilt it in all directions. The batter should cover the pan with a light coating; pour out any excess. After 30 seconds or so, the bottom should be lightly browned - lift an edge with a spatula to see. Shake and jerk the pan by its handle to dislodge the crepe, then turn it over either with your fingers or a spatula. Cook 15-20 seconds, but do not brown, as this will be the inside of the crepe.
Storing: Transfer to rack to cool. Stack them and place into a plastc bag; store in refrigerator up to 2 days, or freeze for several weeks.
Makes 20 crepes.
Prawns Amourense
From Friends Vennette and Denny, 1996
1 Lb. large Tiger Shrimp, peeled and deveined
1/2 onion, sliced
1/2 red bell pepper, julienned
1 cup sliced mushroooms
1/2 stick butter
olive oil
1 cup chopped, seeded tomatoes (fresh or canned)
2 tablespoons capers, drained
1 tablespoon minced garlic (or a little more)
1/4 teaspoon cayenne
2 teaspoons cumin
1 cup heavy cream
1 can chicken stock
chopped parsley
1 shot Brandy
1 shot Pernod or Anisette
Salt and coarse ground pepper
1 Lb. Linguini
Prepare the linguini.
Saute vegetables in butter and olive oil. Add the shrimp and saute. Add the capers, tomatoes, cayenne, cumin, garlic, salt and pepper. Add the Brandy and Pernot (flame for effect, if desired). Add the cream and stock, stir. Remove the shrimp and vegetables and reduce the stock. Place the shrimp and vegetables back and add the parsley. Serve over linguini.
4 servings
Beef Tagine with Green Olives
From my Friend Elena Mayberry
1 1/2 lbs. stew beef, trimmed & cut in 1" pieces
1 t. paprika
1 t. cayenne pepper
1 t. cinnamon
1/2 t. ground pepper
2 cloves garlic, crushed
4 T. olive oil
2 T. tomato puree
4 shallots, quartered
1 large potato, cut in 1/2" cubes
2 large carrots, cut in 1/2" cubes - I use the equivalent in baby carrots
8 oz. canned chopped tomatoes
2 T. chopped parsley
little salt
1/2 c. pitted green olives
Put the 5 spices, garlic, 2 T. olive oil and tomato puree in a zip lock bag. Knead to mix together. Add beef to bag, close and knead to cover the meat with spices. Put in refrigerator overnight.
The next day - Heat the remaining oil and saute shallots, potatoes and carrots until they begin to change color. Remove from pan. In the same pan, fry the marinated meat until sealed on all sides. Return vegetables to the pan and add canned tomatoes, any remaining marinade, parsley and salt. Cover and cook over low heat 3-4 hours until beef is tender. Stir in olives and allow 15 minutes to heat through. This works very well in a crockpot.
Dorothy Rosario, my Mom
1/2 Lb Shrimp, peeled, deveined
2 teaspoons corn starch
2 tablespoons rice wine or sherry
1 egg
3 slices ginger root
1 sliced garlic clove
peanut oil
seseme l
scallions
mushrooms
bean sprouts
bok choy
snow peas...and anything else you'd like
pasta, cooked according to directions
Sauce: 3 tablespoons rice wine, 1 tablespoon soy sauce, 1/2 cup water, 3 tablespoons oyster sauce.
Disolve corn starch in rice wine. Add egg and beat. Add shrimp and let sit in the refrigerator.
Prepare all vegetables. Prepare pasta. Fry ginger and garlic in peanut oil 1 minute, then discard ginger. Add shrimp mixture and fry 1 minute; remove. Fry chopped vegetables a few minutes. Add the sauce. Thicken with corn starch and water. Add shrimp to re-heat. Add a few drops of sesame oil for flavor. Serve over pasta.
Serves 2.
For 1-1/2 pounds of shrimp, use 2 eggs and prepare sauce to 1 cup.
Porcini Crepes
(Frugal Gourmet)
Basic White Sauce:
2 cups milk
4 tablespoons butter
1/4 cup flour
Salt to taste
Combine, cook, set aside.
1/4 oz. dried porcini, soaked, chopped, drained
2 tablespoons olive oil
1 clove garlic, crushed
1/3 cup button mushrooms, sliced
1/2 Lb. Crimi, Portabello, or Porcini mushrooms
Parsley
Pepper
1/4 cup parmesan cheese, grated
Crepes
Saute porcini's in oil. Add garlic and other mushrooms. Add a little salt, parsley and pepper. Combine half of the white sauce to the mushroom mixture. Cool a little to handle. Place a few tablespoons of the mushroom mixture onto the crepes and roll. Place them in a buttered baking pan. Add the parmesan cheese to the remaining sauce and pour on top of the crepes. Bake at 350 degrees for 20-25 minutes, when the top is brown.
Crepes
(Julia Child, The Way to Cook)
1 cup flour, all-purpose, scooped and leveled
2/3 cup each milk and cold water
3 large eggs
1/4 teaspoon salt
6 tablespoons melted butter
Add the flour to a mixing bowl. Whisk in by dribbles milk and ater to make a perfectly smooth blend. Pour the batter through a fairly fine-meshed seive to remove any lumps. Whisk the eggs, salt and 3 tablespoons of melted butter. Let rest 1-1/2 hours in the refrigerator.
Heat the crepe pan (5-1/2 to 6" bottom diameter) until drops of water dance on it, then brush lightly with melted butter. Pour 1/4 cup of crepe batter into the center of pan and tilt it in all directions. The batter should cover the pan with a light coating; pour out any excess. After 30 seconds or so, the bottom should be lightly browned - lift an edge with a spatula to see. Shake and jerk the pan by its handle to dislodge the crepe, then turn it over either with your fingers or a spatula. Cook 15-20 seconds, but do not brown, as this will be the inside of the crepe.
Storing: Transfer to rack to cool. Stack them and place into a plastc bag; store in refrigerator up to 2 days, or freeze for several weeks.
Makes 20 crepes.
Prawns Amourense
From Friends Vennette and Denny, 1996
1 Lb. large Tiger Shrimp, peeled and deveined
1/2 onion, sliced
1/2 red bell pepper, julienned
1 cup sliced mushroooms
1/2 stick butter
olive oil
1 cup chopped, seeded tomatoes (fresh or canned)
2 tablespoons capers, drained
1 tablespoon minced garlic (or a little more)
1/4 teaspoon cayenne
2 teaspoons cumin
1 cup heavy cream
1 can chicken stock
chopped parsley
1 shot Brandy
1 shot Pernod or Anisette
Salt and coarse ground pepper
1 Lb. Linguini
Prepare the linguini.
Saute vegetables in butter and olive oil. Add the shrimp and saute. Add the capers, tomatoes, cayenne, cumin, garlic, salt and pepper. Add the Brandy and Pernot (flame for effect, if desired). Add the cream and stock, stir. Remove the shrimp and vegetables and reduce the stock. Place the shrimp and vegetables back and add the parsley. Serve over linguini.
4 servings
Beef Tagine with Green Olives
From my Friend Elena Mayberry
1 1/2 lbs. stew beef, trimmed & cut in 1" pieces
1 t. paprika
1 t. cayenne pepper
1 t. cinnamon
1/2 t. ground pepper
2 cloves garlic, crushed
4 T. olive oil
2 T. tomato puree
4 shallots, quartered
1 large potato, cut in 1/2" cubes
2 large carrots, cut in 1/2" cubes - I use the equivalent in baby carrots
8 oz. canned chopped tomatoes
2 T. chopped parsley
little salt
1/2 c. pitted green olives
Put the 5 spices, garlic, 2 T. olive oil and tomato puree in a zip lock bag. Knead to mix together. Add beef to bag, close and knead to cover the meat with spices. Put in refrigerator overnight.
The next day - Heat the remaining oil and saute shallots, potatoes and carrots until they begin to change color. Remove from pan. In the same pan, fry the marinated meat until sealed on all sides. Return vegetables to the pan and add canned tomatoes, any remaining marinade, parsley and salt. Cover and cook over low heat 3-4 hours until beef is tender. Stir in olives and allow 15 minutes to heat through. This works very well in a crockpot.
Arroz con Pollo
This is the recipe in my Puerto Rican cookbook Titled: Cocine Conmigo. The first publication was in 1970. It was reissued in San Juan in 1980. The book contains authentic, traditional, Puerto Rican recipes. I like to add chorizo for my distinct taste. Felix Rosario [my dad].
1 3-lb Chicken
3 Tbls of salt to rub on chicken
4 Tbls of oil
1 Ounce bacon
2 ounces chopped ham
8 Olives
1 Envelope of Sabor or 1 tomato, 1 green pepper, and one onion
1 Tbsp cappers
1/3 Tbsp oregano
1/2 Cup tomato sauce
Garlic
4 Cups of water
3 1/2 Cups of rice
3 Tbls salt for the rice
Cut the chicken, wash it, and salt it.
Heat the oil and the add ham, bacon. Add the sabor or the veggies, garlic, cappers, oregano, tomato sauce, and 1 cup of water. Add the chicken and cook for 10 minutes stirring it. Increase the heat and add the remainder of the water. Lower the heat, cover the pot and cook for 20 minutes.
Stir the rice and cook for another 15 minutes.
To serve: Adorn with pimientos Morrones. These are the cooked marinated red peppers that come in a jar.
Garbanzos with Chorizo
Monica Pileggi, October 2003
3 chorizos links
2 T. Olive oil
1 large onion, chopped
4 cloves of garlic, chopped
2 tomatoes, chopped
1/2 cup of tomato sauce (or a little more)
Dash of pepper flakes
3 cans Garbanzo beans
liquid from one can of beans
Fresh parsley
Salt and Pepper to taste
In a pan, cook the chorizos until done. Drain very well and cut into slices. Set aside (I place them on paper towels to get rid of the excess oil).
In a large pot, add the olive oil and saute the onions and garlic. Add the tomatoes and cook for 1-2 minutes. Add the garbanzos, liquid, and tomato sauce. Stir and cook on low heat for five minutes. Add the chorizo and parsley. Cook, on low heat, for another 15 minutes.
Serves approx 8-12
*I used leftover pasta sauce, which had been spiced up with red pepper flakes.
You can also serve this dish on top of rice.
Greek Meat Loaf
Will (March 2004)
I belong to a rotation meal group and Will made this delicious meat loaf when I hosted Greek Night.
1 lb Ground beef chuck
1 lb Ground lamb
2 Eggs
1 Cup bread crumbs
2 Bunches green onions, minced
4 oz Feta cheese, finely crumbled
1/4 Cup minced fresh parsley
1 T Dried mint leaves
2 T Olive oil
1 T Red wine vinegar
2 Garlic cloves, minced
1/2 t Salt
1/4 t Ground black pepper
Preheat oven to 375 degrees. In large bowl, mix all ingredients just until well combined but not overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour and 15 minutes. Let stand 10 minutes before slicing.
Serves 8
Vietnamese noodles with pork
Monica J. Pileggi, February 2004
There are many recipes for this wonderful dish. This is my version:
Ingredients for the pork and marinade:
25 oz. boneless pork sirloin, trimmed of fat, sliced into thin strips
4 cloves garlic, peeled, minced
3 shallots, peeled, minced
1 Tbs. Rice vinegar
1 Tbs. White wine
1 Tbs. sugar
1 T. drid lemongrass, chopped
1/4 cup fish sauce
1 t. vegetable oil
In a blender, add all ingredients and blend to a paste. Place pork in a shallow dish and cover with the mixture. Divide the pork into 4-1/4 ounce servings in small ziplock bags and freeze for future meals.
Ingredients for 1 serving:
4-1/4 oz. marinated pork
2 oz rice stick noodles
3 lettuce leafs, thinly sliced
A handful of shredded carrots
1/4 cucumber, peeled, seeded, and sliced thin
A handful of bean sprouts, rinsed and drained
1 T. coarsely chopped dry-roasted peanuts
Nouc cham sauce
Preparation:
Cook the noodles according to the package (approx 7-9 minutes); then rinse well under cold water and let drain in a colander for 30 minutes.
In a non-stick pan, spray some pan and fry the meat until cooked through, about 5 minutes.
To serve:
In a large bowl, add the lettuce, carrots, cucumber, and beans sprouts. Top with the noodles, pork, and peanuts. Pour on the Nouc cham sauce.
Nuoc cham sauce:
1/2 t. sugar
1/2 t. lemon juice
1/4 cup rice vinegar
1/4 cup fish sauce
Pinch of chili peppers, crushed
1/2 t. hot sauce
1 clove garlic, crushed
1/4 cup water
Combine the garlic, chili flakes and sugar in a mortar and make into a paste. Add the remaining ingredients and stir to combine. Store in a container. Will last up to 2 weeks in the refrigerator.
Shepherd's Pie
Debbi Lewis, May 2004.
This is the recipe in my Puerto Rican cookbook Titled: Cocine Conmigo. The first publication was in 1970. It was reissued in San Juan in 1980. The book contains authentic, traditional, Puerto Rican recipes. I like to add chorizo for my distinct taste. Felix Rosario [my dad].
1 3-lb Chicken
3 Tbls of salt to rub on chicken
4 Tbls of oil
1 Ounce bacon
2 ounces chopped ham
8 Olives
1 Envelope of Sabor or 1 tomato, 1 green pepper, and one onion
1 Tbsp cappers
1/3 Tbsp oregano
1/2 Cup tomato sauce
Garlic
4 Cups of water
3 1/2 Cups of rice
3 Tbls salt for the rice
Cut the chicken, wash it, and salt it.
Heat the oil and the add ham, bacon. Add the sabor or the veggies, garlic, cappers, oregano, tomato sauce, and 1 cup of water. Add the chicken and cook for 10 minutes stirring it. Increase the heat and add the remainder of the water. Lower the heat, cover the pot and cook for 20 minutes.
Stir the rice and cook for another 15 minutes.
To serve: Adorn with pimientos Morrones. These are the cooked marinated red peppers that come in a jar.
Garbanzos with Chorizo
Monica Pileggi, October 2003
3 chorizos links
2 T. Olive oil
1 large onion, chopped
4 cloves of garlic, chopped
2 tomatoes, chopped
1/2 cup of tomato sauce (or a little more)
Dash of pepper flakes
3 cans Garbanzo beans
liquid from one can of beans
Fresh parsley
Salt and Pepper to taste
In a pan, cook the chorizos until done. Drain very well and cut into slices. Set aside (I place them on paper towels to get rid of the excess oil).
In a large pot, add the olive oil and saute the onions and garlic. Add the tomatoes and cook for 1-2 minutes. Add the garbanzos, liquid, and tomato sauce. Stir and cook on low heat for five minutes. Add the chorizo and parsley. Cook, on low heat, for another 15 minutes.
Serves approx 8-12
*I used leftover pasta sauce, which had been spiced up with red pepper flakes.
You can also serve this dish on top of rice.
Greek Meat Loaf
Will (March 2004)
I belong to a rotation meal group and Will made this delicious meat loaf when I hosted Greek Night.
1 lb Ground beef chuck
1 lb Ground lamb
2 Eggs
1 Cup bread crumbs
2 Bunches green onions, minced
4 oz Feta cheese, finely crumbled
1/4 Cup minced fresh parsley
1 T Dried mint leaves
2 T Olive oil
1 T Red wine vinegar
2 Garlic cloves, minced
1/2 t Salt
1/4 t Ground black pepper
Preheat oven to 375 degrees. In large bowl, mix all ingredients just until well combined but not overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour and 15 minutes. Let stand 10 minutes before slicing.
Serves 8
Vietnamese noodles with pork
Monica J. Pileggi, February 2004
There are many recipes for this wonderful dish. This is my version:
Ingredients for the pork and marinade:
25 oz. boneless pork sirloin, trimmed of fat, sliced into thin strips
4 cloves garlic, peeled, minced
3 shallots, peeled, minced
1 Tbs. Rice vinegar
1 Tbs. White wine
1 Tbs. sugar
1 T. drid lemongrass, chopped
1/4 cup fish sauce
1 t. vegetable oil
In a blender, add all ingredients and blend to a paste. Place pork in a shallow dish and cover with the mixture. Divide the pork into 4-1/4 ounce servings in small ziplock bags and freeze for future meals.
Ingredients for 1 serving:
4-1/4 oz. marinated pork
2 oz rice stick noodles
3 lettuce leafs, thinly sliced
A handful of shredded carrots
1/4 cucumber, peeled, seeded, and sliced thin
A handful of bean sprouts, rinsed and drained
1 T. coarsely chopped dry-roasted peanuts
Nouc cham sauce
Preparation:
Cook the noodles according to the package (approx 7-9 minutes); then rinse well under cold water and let drain in a colander for 30 minutes.
In a non-stick pan, spray some pan and fry the meat until cooked through, about 5 minutes.
To serve:
In a large bowl, add the lettuce, carrots, cucumber, and beans sprouts. Top with the noodles, pork, and peanuts. Pour on the Nouc cham sauce.
Nuoc cham sauce:
1/2 t. sugar
1/2 t. lemon juice
1/4 cup rice vinegar
1/4 cup fish sauce
Pinch of chili peppers, crushed
1/2 t. hot sauce
1 clove garlic, crushed
1/4 cup water
Combine the garlic, chili flakes and sugar in a mortar and make into a paste. Add the remaining ingredients and stir to combine. Store in a container. Will last up to 2 weeks in the refrigerator.
Shepherd's Pie
Debbi Lewis, May 2004.
Debbie received this recipe from her mother-in-law from England. It's quite delicious!
1 lb. lean ground beef
1 onion finely chopped
2 bullion cubes, diluted in just enough water to cover
Dash of Worcestershire Sauce
Salt
Pepper
2 lbs. of mashed potatoes
Gravy Flour
Butter
Milk
Chop onion. Fry beef and onion over medium heat until brown. Drain of juices. Add Worcestershire sauce and bullion mixture. Add salt and pepper to taste. Thicken with gravy flour mixed with small amount of water. Add additional water to make broth. (You don't want it too soupy. Just add enough water to make it gravy consistency)
Put beef mixture in a casserole dish (approximate size: 2 quart)
Peel and cut potatoes into pieces and put into a pan and cover with water. Cook until potatoes are nice and soft. Drain. Add about 4 tablespoons of butter and just enough milk to make mashing easy. Mash until mixture is smooth. They should be very firm so they will stay separate from the beef mixture.
Put the potato mixture on top of the beef mixture. Make sure that the potatoes cover the beef mixture completely.
Bake in a 350 degree oven for 1/2 hour or until the beef juices bubble around the edges of the potato mixture.
Tuscan Meat Sauce
2 lbs of ground beef
Olive oil
1/2 small onion, diced
1/3rd cup tomato paste
1/2 cup tomato sauce
1/3rd cup water
2 large cloves garlic, sliced
1 carrot, diced
Red pepper flakes
1/4 - 1/3rd cup Half & half
In a large skillet, brown beef in some olive oil. Add the onions and cook for a few minutes. Add the tomato paste, sauce and water. Stir to combine. Add the garlic; add the carrots. Add the red pepper flakes. Add more water or tomato sauce if too thick. At the end, stir in a little half and half .
1 lb. lean ground beef
1 onion finely chopped
2 bullion cubes, diluted in just enough water to cover
Dash of Worcestershire Sauce
Salt
Pepper
2 lbs. of mashed potatoes
Gravy Flour
Butter
Milk
Chop onion. Fry beef and onion over medium heat until brown. Drain of juices. Add Worcestershire sauce and bullion mixture. Add salt and pepper to taste. Thicken with gravy flour mixed with small amount of water. Add additional water to make broth. (You don't want it too soupy. Just add enough water to make it gravy consistency)
Put beef mixture in a casserole dish (approximate size: 2 quart)
Peel and cut potatoes into pieces and put into a pan and cover with water. Cook until potatoes are nice and soft. Drain. Add about 4 tablespoons of butter and just enough milk to make mashing easy. Mash until mixture is smooth. They should be very firm so they will stay separate from the beef mixture.
Put the potato mixture on top of the beef mixture. Make sure that the potatoes cover the beef mixture completely.
Bake in a 350 degree oven for 1/2 hour or until the beef juices bubble around the edges of the potato mixture.
Tuscan Meat Sauce
2 lbs of ground beef
Olive oil
1/2 small onion, diced
1/3rd cup tomato paste
1/2 cup tomato sauce
1/3rd cup water
2 large cloves garlic, sliced
1 carrot, diced
Red pepper flakes
1/4 - 1/3rd cup Half & half
In a large skillet, brown beef in some olive oil. Add the onions and cook for a few minutes. Add the tomato paste, sauce and water. Stir to combine. Add the garlic; add the carrots. Add the red pepper flakes. Add more water or tomato sauce if too thick. At the end, stir in a little half and half .
Cook pasta until Al dente. Drain and add some of the meat sauce to coat the pasta. Serve pasta and top with more of the meat sauce and parmesan cheese.
(Note: measurements are approximate).
Moroccan Lemon Chicken with Olives
From: Chris and Margaret Hansen, January 2006
Yield: 4 servings
1 Medium onion -peeled and quartered
2 Medium garlic cloves, peeled and minced
2-1/2 Lbs chicken, skinned, cut into small pieces
2 T Flour
1 T Olive oil
2-1/2 C water
1/8 t Saffron
1/2 t Ground ginger
1/2 t Ground cumin
1/2 t Paprika
1/4 t Salt
3 T Lemon juice
2 lemon peels grated
1/2 Cups Green olives, pitted and coursely chopped
2 T Minced cilantro
3/4 Cups couscous
Fresh ground black pepper
In a food processor, finely chop onion and garlic. Cut chicken into large portions. Dredge chicken in flour. in a large skillet and heat oil over medium heat. Sauté chicken and onion mixture until mixture has soften, about 10 minutes.
Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Add lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes.
Spoon chicken over couscous and serve.
Notes: Chris and I added a jar of Trader Joe's Moroccan Tagine Simmering Sauce, however the recipe does not ask for it.
Pollo al Marsala con Peperoni Rossi
Chicken Breasts with Marsala and Red Peppers
6 boneless, skinless chicken breasts halves
½ cup flour – for dredging
2 Tbsp. extra-virgin olive oil
salt and freshly ground pepper
1 red bell pepper, thinly slices length-wise
1 cup Marsala
about ½ cup water
chopped parsley for garnish
Butterfly the chicken breasts by carefully cutting them open horizontally. Flour on both sides.
In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper each side. Remove chicken breasts, and set aside.
Add sliced red peppers to the pan and sauté on high heat 2-3 minutes until lightly browned. Return chicken to pan and add Marsala and water.
Cover the pan and cook until juices run clear, not pink, when chicken is pierced with a fork (6-8 minutes). Serve garnished with chopped parsley.
Basque Chicken
Monica J. Pileggi, 2007
4 each chicken thighs and legs
3 T. olive oil
1/2 t. dried thyme
1/2 t. dried oregano
1 large clove garlic, chopped
2 shallots, chopped
3 tomatoes, sliced
1 C. chicken broth
Salt and freshly ground pepper
1/2 C. Spanish green olives
1/2 C. black olives
Skin the chicken and trim off any excess fat.
Heat the oil in a large sauté pan over medium heat. Stir in the thyme and oregano and add the chicken. Sauté, turning the pieces as they become golden, 3-4 minutes on each side.
Add the shallots and tomatoes and stir until soft, 2-3 minutes. Pour in 1/2 cup of the stock and bring to a boil. Deglaze the pan by stirring to dislodge any browned bits. Season to taste with salt and pepper.
Add the green and black olives, reduce the heat to low, cover and simmer gently for 30 minutes.
Stir the sauce and then pour in the remaining 1/2-cup of stock. Simmer until the chicken is tender, about 15 minutes.
Transfer the chicken to a warmed platter with the sauce and serve.
Serves 4
Bratwurst and Sauerkraut
2 lbs Bratwurst, about 10 to 12 links
2 Tblsp oil
1 Tblsp Paprika
1 Tblsp Caraway seed
2 Tblsp brown sugar
2 Tblsp dill
2 Medium onions, sliced
2-4 Garlic cloves, chopped
2 Bottles of beer
2 lbs Sauerkraut, drained
6 Slices bacon, chopped
1-2 Apples, peeled 1/2" cubed
Preheat oven to 350 degrees. Brown the bratwurst until just about done and lightly browned. Cut the brats into thirds.
In a frying pan, sauté onions, bacon, and garlic in oil until caramelized. Add all ingredients to a crock pot and cook on for 3 hours, or on low for 5 hours.
(Note: measurements are approximate).
Moroccan Lemon Chicken with Olives
From: Chris and Margaret Hansen, January 2006
Yield: 4 servings
1 Medium onion -peeled and quartered
2 Medium garlic cloves, peeled and minced
2-1/2 Lbs chicken, skinned, cut into small pieces
2 T Flour
1 T Olive oil
2-1/2 C water
1/8 t Saffron
1/2 t Ground ginger
1/2 t Ground cumin
1/2 t Paprika
1/4 t Salt
3 T Lemon juice
2 lemon peels grated
1/2 Cups Green olives, pitted and coursely chopped
2 T Minced cilantro
3/4 Cups couscous
Fresh ground black pepper
In a food processor, finely chop onion and garlic. Cut chicken into large portions. Dredge chicken in flour. in a large skillet and heat oil over medium heat. Sauté chicken and onion mixture until mixture has soften, about 10 minutes.
Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Add lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes.
Spoon chicken over couscous and serve.
Notes: Chris and I added a jar of Trader Joe's Moroccan Tagine Simmering Sauce, however the recipe does not ask for it.
Pollo al Marsala con Peperoni Rossi
Chicken Breasts with Marsala and Red Peppers
6 boneless, skinless chicken breasts halves
½ cup flour – for dredging
2 Tbsp. extra-virgin olive oil
salt and freshly ground pepper
1 red bell pepper, thinly slices length-wise
1 cup Marsala
about ½ cup water
chopped parsley for garnish
Butterfly the chicken breasts by carefully cutting them open horizontally. Flour on both sides.
In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper each side. Remove chicken breasts, and set aside.
Add sliced red peppers to the pan and sauté on high heat 2-3 minutes until lightly browned. Return chicken to pan and add Marsala and water.
Cover the pan and cook until juices run clear, not pink, when chicken is pierced with a fork (6-8 minutes). Serve garnished with chopped parsley.
Basque Chicken
Monica J. Pileggi, 2007
4 each chicken thighs and legs
3 T. olive oil
1/2 t. dried thyme
1/2 t. dried oregano
1 large clove garlic, chopped
2 shallots, chopped
3 tomatoes, sliced
1 C. chicken broth
Salt and freshly ground pepper
1/2 C. Spanish green olives
1/2 C. black olives
Skin the chicken and trim off any excess fat.
Heat the oil in a large sauté pan over medium heat. Stir in the thyme and oregano and add the chicken. Sauté, turning the pieces as they become golden, 3-4 minutes on each side.
Add the shallots and tomatoes and stir until soft, 2-3 minutes. Pour in 1/2 cup of the stock and bring to a boil. Deglaze the pan by stirring to dislodge any browned bits. Season to taste with salt and pepper.
Add the green and black olives, reduce the heat to low, cover and simmer gently for 30 minutes.
Stir the sauce and then pour in the remaining 1/2-cup of stock. Simmer until the chicken is tender, about 15 minutes.
Transfer the chicken to a warmed platter with the sauce and serve.
Serves 4
Bratwurst and Sauerkraut
2 lbs Bratwurst, about 10 to 12 links
2 Tblsp oil
1 Tblsp Paprika
1 Tblsp Caraway seed
2 Tblsp brown sugar
2 Tblsp dill
2 Medium onions, sliced
2-4 Garlic cloves, chopped
2 Bottles of beer
2 lbs Sauerkraut, drained
6 Slices bacon, chopped
1-2 Apples, peeled 1/2" cubed
Preheat oven to 350 degrees. Brown the bratwurst until just about done and lightly browned. Cut the brats into thirds.
In a frying pan, sauté onions, bacon, and garlic in oil until caramelized. Add all ingredients to a crock pot and cook on for 3 hours, or on low for 5 hours.
Side Dish Recipes
Twice Baked Potatoes
4 large baking potatoes
Kosher salt
Fresh ground pepper
1 head of garlic (outer layers removed)
8 slices of lean bacon
1 cup lite sour cream
½ cup of milk
4 tablespoons of lite butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar-jalapeno cheese, divided
6 green onions, chopped, divided
Rub potatoes with oil and sprinkle with kosher salt and fresh ground pepper. Do the same for the head of garlic and wrap in tin foil. Bake potatoes and garlic in a 350 degree oven for 1 hour to 1-1/2 hours, depending on the size of the potatoes.
While potatoes are baking, cook bacon in large skillet over med high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done, let cool 10-20 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
Add to the potato flesh, 5-6 cloves of the roasted garlic (use the remaining cloves to spread on bread or toast), sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon. Bake for 15 minutes, uncovered.
Serves 8
Spinach-Artichoke Stuffed Tomatoes
Monica J .Pileggi (April 2004)
8 medium sized tomatoes, tops cut off and insides scooped out
2 packages of frozen spinach, thawed and drained very, very well
1 14 oz. can artichoke hearts, also drained well
4 tablespoons light mayonnaise
2 tablespoons melted butter
2/3 cups Parmesan cheese
1/2 teaspoon Worcestershire sauce
Dash or two of hot sauce
2 tablespoons chopped onion
1 small clove garlic, minced
Dash of Mrs. Dash Oregano, Garlic, Tomato seasoning
1 tablespoon dried parsley
Salt and pepper to taste
Breadcrumbs for the topping
Olive oil
Combine all ingredients except for the breadcrumbs and olive oil. Place about 3 tablespoons in each tomato. Sprinkle with breadcrumbs on top and a dash of olive oil. I use a cooking spray, which evenly coats the breadcrumbs.
Bake at 375 degrees for 25 minutes or until cooked through.
Serves 8
Cannellini Beans with Prosciutto and Herbs
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 15-oz can diced tomatoes with juices
2 19-oz cans cannellini beans, rinsed, drained
2 oz. prosciutto (thickly sliced), coarsely chopped
Salt and pepper
3 cups mixed baby greens
Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté for about 1/2 minute. Stir in the herbs. Add the tomatoes with its juice. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season with salt and pepper.
Arrange the mixed baby greens over a platter. Spoon the beans over the greens and serve.
Serves 5-6
Red Beans and Rice
Monica J. Pileggi, June 2004
3 cups cooked white rice
1 medium onion, diced
1 red bell pepper, diced
3 stalks celery, diced
2 T. oil
1 lb. Andouille sausage, sliced
1 bay leaf
2 cloves garlic, minced
1 can diced tomatoes
2 cans red beans, with liquid
salt, pepper and Louisiana hot sauce to taste
1 t. cajun seasoning
Parsley, chopped
Thyme, chopped
In a large pot, heat oil and cook the onions, bell pepper, celery and garlic. Cook until tender.
In a separate pan, cook the sausage until cooked through and browned. Drain any fat.
Add the sausage to the vegetable pot and add the bay leaf, tomatoes, beans, seasonings and herbs. Simmer for about 15 minutes, then remove the bay leaf.
To serve, place some rice in a bowl and top with the bean mixture. Have the hot sauce on the table for those that like it really hot.
Serves 6.
Note: You can use any type of meat, such as turkey sausage.
Couscous
2 cups uncooked couscous
2 cups chicken broth
dash salt
1 tspn curry powder (more if you like the curry flavor)
Bring the broth to a boil. Add the couscous, stir quickly. Remove from heat and cover. Let sit 5 minutes. Use a fork to fluff up. Toss in 2 tablespoon of olive oil and mix to coat.
Add:
Slivered almonds
scallions
Raisins (or dried cranberries)
Diced cucumber (seeded)
Fresh herbs, such as parsley, basil, or your favorite herb
Diced blanched yellow squash
Combine and add salt and pepper to taste.
Serves 12-14
Note: Anything can be added to this dish: Chicken, chickpeas, mushrooms, red bell peppers, eggplant, carrots, pumpkin, string beans, zucchini, tomato, peas, pine nuts, feta cheese, olives, etc.
Cuban Black Beans
Monica J. Pileggi, October 2005
1 lb black beans, dried, rinsed
4 c. water
1 large onion, chopped
4 cloves garlic, chopped
1 large green bell pepper, chopped
1/3 c. oil
2 bay leaves
1 t. oregano
1 t. coriander
1/2 t. cumin
1 t. salt
1/8 t. cayenne pepper
1 14.5 oz can chicken broth
Water to just cover the beans
2 t. white vinegar
1 t. sugar
Add beans to pot and bring water to a boil. Turn off heat, cover, and let stand for 1 hour.
Drain the beans in a colander.
In the same pot, sauté the onions, garlic, and green bell pepper in the oil:
Once sautéed (about 10 minutes), add the beans and remaining ingredients (except for the vinegar and sugar) to the pot. Simmer 2 to 2.5 hours. Check to see that there is enough water. Add the vinegar and sugar and cook another 5 minutes.
Discard the bay leaves. Remove 1 cup of beans from the pot and puree (or use a wooden spoon and mash some of the beans against the side of the pot. Return to pot and stir to combine. The results should be thick, not soupy.
Serve over white rice.
Serves 8 to 10.
Sweet Potato and Squash Bake
1-1/2 pound sweet potatoes
2 pound acorn squash
4-6 tsp canola oil, enough to lightly coat
2 Tbsp unpacked brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Peel sweet potatoes and squash, cut into 1-inch cubes. Place in a large bowl. Add the remaining ingredients and toss to coat.
Place on a baking pan and bake, covered with aluminum foil, for 35 minutes, stirring occasionally.
Serves 8-10
Baked Sweet Potatoes
From my friend Kim Engle, Dec 02
2 lbs canned sweet potatoes, drained
1 stick butter
2 eggs, beaten
2-1/2 shots of Amaretto Liquor
1/4 c. sugar
Topping:
1/2 c. pecans
1/2 stick butter
1/2 c. brown sugar
1/2 c. flour
Combine toppings into a food processor and process until pecans are chopped fine.
In a pot, add the potatoes and mash until smooth. Add the butter, eggs, amaretto and sugar. Mix well. Place in a buttered 9" square baking dish. Top with the pecan mixture.
Bake at 350 degrees until bubbly, about 35 minutes.
Serves 8-10
Corn Casserole
All Recipes
Serves 8 to 10
2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Note: I sometimes prepare with 2 cans of cream style corn with 1 can of whole kernel corn (drained) for a thicker texture.
Sausage Stuffing
Monica J. Pileggi, 1998
I make this every year for Thanksgiving.
5 Italian sausage links (sweet and hot), removed from casings and crumbled
1.5 bags (about 21 oz) of seasoned bread cubes
4 Celery stalks, diced
2 C. mushrooms, sliced
1 large onion, diced
1/4 c. dry white wine
Thyme
Oregano
Salt and Pepper to taste
1/2 stick butter
2 cans chicken broth
1/2 c. Parmesan cheese
In a large skillet, cook sausage until just done. Remove from pan and drain on paper towels. In the same skillet (removing most of the sausage fat but enough to coat the vegetable) sauté the celery, mushroom and onions along with wine, thyme, oregano, and salt and pepper. Cook until the onions and celery are translucent. Set aside.
In a large pot, add the butter and broth and heat. Add the bread cubes and combine with the liquid. Add the sausage, vegetables and Parmesan cheese. Stir to combine. If it’s too dry add more broth.
Add the sausage stuffing to two 9" x 13" baking pans.
Bake for 35-45 minutes at 350 degrees.
Serves 10 to 12
4 large baking potatoes
Kosher salt
Fresh ground pepper
1 head of garlic (outer layers removed)
8 slices of lean bacon
1 cup lite sour cream
½ cup of milk
4 tablespoons of lite butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar-jalapeno cheese, divided
6 green onions, chopped, divided
Rub potatoes with oil and sprinkle with kosher salt and fresh ground pepper. Do the same for the head of garlic and wrap in tin foil. Bake potatoes and garlic in a 350 degree oven for 1 hour to 1-1/2 hours, depending on the size of the potatoes.
While potatoes are baking, cook bacon in large skillet over med high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done, let cool 10-20 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
Add to the potato flesh, 5-6 cloves of the roasted garlic (use the remaining cloves to spread on bread or toast), sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon. Bake for 15 minutes, uncovered.
Serves 8
Spinach-Artichoke Stuffed Tomatoes
Monica J .Pileggi (April 2004)
8 medium sized tomatoes, tops cut off and insides scooped out
2 packages of frozen spinach, thawed and drained very, very well
1 14 oz. can artichoke hearts, also drained well
4 tablespoons light mayonnaise
2 tablespoons melted butter
2/3 cups Parmesan cheese
1/2 teaspoon Worcestershire sauce
Dash or two of hot sauce
2 tablespoons chopped onion
1 small clove garlic, minced
Dash of Mrs. Dash Oregano, Garlic, Tomato seasoning
1 tablespoon dried parsley
Salt and pepper to taste
Breadcrumbs for the topping
Olive oil
Combine all ingredients except for the breadcrumbs and olive oil. Place about 3 tablespoons in each tomato. Sprinkle with breadcrumbs on top and a dash of olive oil. I use a cooking spray, which evenly coats the breadcrumbs.
Bake at 375 degrees for 25 minutes or until cooked through.
Serves 8
Cannellini Beans with Prosciutto and Herbs
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 15-oz can diced tomatoes with juices
2 19-oz cans cannellini beans, rinsed, drained
2 oz. prosciutto (thickly sliced), coarsely chopped
Salt and pepper
3 cups mixed baby greens
Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté for about 1/2 minute. Stir in the herbs. Add the tomatoes with its juice. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season with salt and pepper.
Arrange the mixed baby greens over a platter. Spoon the beans over the greens and serve.
Serves 5-6
Red Beans and Rice
Monica J. Pileggi, June 2004
3 cups cooked white rice
1 medium onion, diced
1 red bell pepper, diced
3 stalks celery, diced
2 T. oil
1 lb. Andouille sausage, sliced
1 bay leaf
2 cloves garlic, minced
1 can diced tomatoes
2 cans red beans, with liquid
salt, pepper and Louisiana hot sauce to taste
1 t. cajun seasoning
Parsley, chopped
Thyme, chopped
In a large pot, heat oil and cook the onions, bell pepper, celery and garlic. Cook until tender.
In a separate pan, cook the sausage until cooked through and browned. Drain any fat.
Add the sausage to the vegetable pot and add the bay leaf, tomatoes, beans, seasonings and herbs. Simmer for about 15 minutes, then remove the bay leaf.
To serve, place some rice in a bowl and top with the bean mixture. Have the hot sauce on the table for those that like it really hot.
Serves 6.
Note: You can use any type of meat, such as turkey sausage.
Couscous
2 cups uncooked couscous
2 cups chicken broth
dash salt
1 tspn curry powder (more if you like the curry flavor)
Bring the broth to a boil. Add the couscous, stir quickly. Remove from heat and cover. Let sit 5 minutes. Use a fork to fluff up. Toss in 2 tablespoon of olive oil and mix to coat.
Add:
Slivered almonds
scallions
Raisins (or dried cranberries)
Diced cucumber (seeded)
Fresh herbs, such as parsley, basil, or your favorite herb
Diced blanched yellow squash
Combine and add salt and pepper to taste.
Serves 12-14
Note: Anything can be added to this dish: Chicken, chickpeas, mushrooms, red bell peppers, eggplant, carrots, pumpkin, string beans, zucchini, tomato, peas, pine nuts, feta cheese, olives, etc.
Cuban Black Beans
Monica J. Pileggi, October 2005
1 lb black beans, dried, rinsed
4 c. water
1 large onion, chopped
4 cloves garlic, chopped
1 large green bell pepper, chopped
1/3 c. oil
2 bay leaves
1 t. oregano
1 t. coriander
1/2 t. cumin
1 t. salt
1/8 t. cayenne pepper
1 14.5 oz can chicken broth
Water to just cover the beans
2 t. white vinegar
1 t. sugar
Add beans to pot and bring water to a boil. Turn off heat, cover, and let stand for 1 hour.
Drain the beans in a colander.
In the same pot, sauté the onions, garlic, and green bell pepper in the oil:
Once sautéed (about 10 minutes), add the beans and remaining ingredients (except for the vinegar and sugar) to the pot. Simmer 2 to 2.5 hours. Check to see that there is enough water. Add the vinegar and sugar and cook another 5 minutes.
Discard the bay leaves. Remove 1 cup of beans from the pot and puree (or use a wooden spoon and mash some of the beans against the side of the pot. Return to pot and stir to combine. The results should be thick, not soupy.
Serve over white rice.
Serves 8 to 10.
Sweet Potato and Squash Bake
1-1/2 pound sweet potatoes
2 pound acorn squash
4-6 tsp canola oil, enough to lightly coat
2 Tbsp unpacked brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Peel sweet potatoes and squash, cut into 1-inch cubes. Place in a large bowl. Add the remaining ingredients and toss to coat.
Place on a baking pan and bake, covered with aluminum foil, for 35 minutes, stirring occasionally.
Serves 8-10
Baked Sweet Potatoes
From my friend Kim Engle, Dec 02
2 lbs canned sweet potatoes, drained
1 stick butter
2 eggs, beaten
2-1/2 shots of Amaretto Liquor
1/4 c. sugar
Topping:
1/2 c. pecans
1/2 stick butter
1/2 c. brown sugar
1/2 c. flour
Combine toppings into a food processor and process until pecans are chopped fine.
In a pot, add the potatoes and mash until smooth. Add the butter, eggs, amaretto and sugar. Mix well. Place in a buttered 9" square baking dish. Top with the pecan mixture.
Bake at 350 degrees until bubbly, about 35 minutes.
Serves 8-10
Corn Casserole
All Recipes
Serves 8 to 10
2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Note: I sometimes prepare with 2 cans of cream style corn with 1 can of whole kernel corn (drained) for a thicker texture.
Sausage Stuffing
Monica J. Pileggi, 1998
I make this every year for Thanksgiving.
5 Italian sausage links (sweet and hot), removed from casings and crumbled
1.5 bags (about 21 oz) of seasoned bread cubes
4 Celery stalks, diced
2 C. mushrooms, sliced
1 large onion, diced
1/4 c. dry white wine
Thyme
Oregano
Salt and Pepper to taste
1/2 stick butter
2 cans chicken broth
1/2 c. Parmesan cheese
In a large skillet, cook sausage until just done. Remove from pan and drain on paper towels. In the same skillet (removing most of the sausage fat but enough to coat the vegetable) sauté the celery, mushroom and onions along with wine, thyme, oregano, and salt and pepper. Cook until the onions and celery are translucent. Set aside.
In a large pot, add the butter and broth and heat. Add the bread cubes and combine with the liquid. Add the sausage, vegetables and Parmesan cheese. Stir to combine. If it’s too dry add more broth.
Add the sausage stuffing to two 9" x 13" baking pans.
Bake for 35-45 minutes at 350 degrees.
Serves 10 to 12
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