Thanksgiving

Listening to: String Quartet in F Major - Ysajae Quartet

I hope everyone had a wonderful Thanksgiving holiday with family and friends. In honor of the holiday that celebrates food, I thought I'd share a couple of recipes. Every year my family does a potluck; and for the last five years, I have been in charge of all things potato. Here's my sweet potato casserole recipe, originally lifted from www.cdkitchen.com, but with my own tweaks:

Sweet Potato Casserole

5 lbs. sweet potatoes
4 large eggs OR 1 cup Egg Beaters
6 tbsp. butter, unsalted, melted
1 cup packed dark brown sugar OR 1 cup packed light brown sugar and 1 tbsp. molasses
1/2 cup milk
1 1/2 tsp. vanilla extract
1 1/2 tsp salt, iodized or kosher; no sea salt
1 tsp. ground cinnamon, I recommend Ceylon
1 tsp. ground ginger
1/2 tsp. ground or fresh grated nutmeg
1/2 tsp. ground cardamom (green)

The spice measurements don't have to be exact; they are just guidelines.  If you like to "spice things up," go for it :)  Just be careful not to overdo it.  Use a clean spoon every time you taste.

Zak Confetti Mixing Bowls

Scrub the potatoes.  Lay down on a cookie sheet, stab them a few times to get the anger out, and bake at 400 degrees F for about an hour.  After allowing them to cool, slice the potatoes in half lengthwise and scoop out the mushy bits into your favorite LARGE mixing bowl.  I like Zak recycled material bowls.  Throw the skins away, or add them to your compost heap.
Back to the potatoes - mash them up a bit with your Hulk hands or a hand mixer.  Add all the other ingredients and stir the sh** out of it.  Once everything has been mixed to an acceptable texture, pour it all into a large, greased casserole dish.  (I recommend using stoneware because it will hold the heat longer, which is a must for potlucks.  Sometimes I have to drive this food to the other side of town!)
Sprinkle some extra cinnamon and brown sugar across the top and bake at 350 degrees F for about 45 minutes.  It should start to puff up a bit and make your kitchen smell simply delightful. Take the dish out, sprinkle a bag of marshmallows on the top, and bake again until they have melted and browned to your satisfaction.  You can use any flavor marshmallow you choose.  And poof!  You're done :)

This year I also offered some candied nuts as an optional topping.  They add great crunch to an otherwise texturally bland side dish.

Sweet Potato Casserole and Candied Nuts

Easy Candied Nuts

8 oz. bag chopped walnuts
8 oz. bag chopped pecans
2 cups water
2 cups sugar of your choice (I used 1 cup demerara and 1 cup raw organic)
1-2 tbsp. molasses (optional)

Place a Silpat or parchment paper on a cookie sheet and preheat oven to 170 degrees F.  Spread out the nuts on the sheet in a single layer and bake for 10-15 min.  Check on them every couple of minutes to make sure they don't burn.  You can stir them around a bit if you like to get a more even roasting.  You can roast them more quickly at a higher temperature, but this will cause a breakdown of their healthy fats.  Slow roasting the nuts brings out the oils which add so much flavor and a little extra crunch.  Meanwhile, start up a simple syrup on the stovetop.  In a saucepan, bring the water and sugar to a boil.  Whisk until the sugars dissolve completely.  Add the roasted nuts and simmer for a few minutes.  Then spoon out the nuts back onto the Silpat into a single layer.  Use two forks to help separate any chunks that are sticking together.  Drizzle a bit more syrup across the top and bake another 5-10 minutes.  Keep tasting, you'll know when they are done.  Let them cool and and serve or store.

Eat all you want because it is diet time come January :)  Happiest holidays to you all!

The Boiler Room: Last Call

Location: 1110 Jones St. - Downtown
Listening to: Sweet Dreams Are Made of This - The Eurythmics

The Boiler Room is definitely a favorite for fine dining in Omaha, but to keep this post short and sweet, I'm just writing about our last visit for dessert and digestifs...

Fig and Apricot Tart
With bittersweet chocolate, frangipane, and sesame ice cream

Fig & Apricot Tart

This is an INSANELY good dessert. Close your eyes and dive right in. It starts with delicate, sticky pastry, slides into creamy apricot filling, and finishes with chewy roasted figs. The bed of bittersweet chocolate pairs well with the fruit.
On the side is sesame ice cream and candied almonds. The nuttiness of the ice cream and almonds provide a delicious contrast to the sweetness of the tart. Cleanse your palate with a bit of key lime crème and fresh mint. 'Twas an evening of stone fruit, which is not normally a favorite; but an open mind leads to unexpected happiness :) Forget chocolate cake. Go eat this tart while it's still on the menu!

Grand Marnier above hot water

Drinks
Normally I would have a glass of warmed Grand Marnier or Chartreuse Vert with a dessert like the above, but I was in a vintage & craft cocktail kind of mood. I opted for "The Harper Valley P.T.A." This is basically a sidecar with gin. Those who have drunk with me before know I can handle my liquor, but this one was a boozy doozy! Sweet and sour and strong and yummy, but I'll admit I couldn't finish it. In my defense, this was last call after a night of imbibing.

Dustin ordered their Old Fashioned. I say "their" old fashioned because since the 1800s, there has been much debate over the best recipe, the most original recipe, the truest recipe. You're sure to find an old fashioned cocktail anywhere you go. But they are all different. Me? I don't mind a little muddled fruit in the bottom of the glass. Though a purist would definitely enjoy The Boiler Room's rendition. In fact, it was recently voted "Omaha's Best Old Fashioned Cocktail" by Sarah Baker Hansen at the Omaha World Herald. Their secret? Old Weller "Antique" 107 Proof bourbon and a 1:1 demerara simple syrup. Go try one for yourself and give your feedback in the comments!

Sweet drinks, sweet dreams...

The Grey Plume

Location: 220 S. 31st Ave. Suite 3101 - Midtown Crossing
Listening to: Les Jours Tristes - Yann Tiersen

After hearing so much about this restaurant, Dustin and I decided to give it a try. A word of advice: Make a reservation! Who knew they would be so busy on a Tuesday night? We skipped the table service and opted for a couple of seats at the bar. Honestly, I prefer sitting at the bar anyway. It affords the opportunity to meet new people, chat with the bartender, and maybe even discuss a dish with the chef. To start off our tasting of the autumn menu, I chose a seasonally appropriate cocktail...

Autumn Almanac

Autumn Almanac
Rye, George Paul apple cider vinegar, maple syrup, lemon, candied ginger

I believe the bartender substituted the ginger for allspice dram, because as soon as we sat down, I pointed it out on counter and expressed my affinity. Also, I didn't taste any ginger in the drink. It was smooth and rich; sweet, but not cloying. Orange on the nose, rye and vinegar upon sipping, flavors of allspice and clove on the end. Exactly what I wanted :)

I also recommend the "Old Sweet Song." This includes blended whiskey, peach shrub, and Punt es Mes. It was sweet and peachy, with a hint of bitter. Not bad for someone who abhors peaches (well, most stone fruits in general). Bittersweet, like grapefruit. I might substitute the blended whiskey (Crown Royal?) for Bulleit Bourbon next time.

The bar was cozy. In the corner was a bookcase filled with wine racks, cookbooks, family photos, house-roasted coffee for sale, and baskets of fresh lemons, persimmons, and kaffir limes.

Amuse Bouche
A cream puff of lemon verbena béchamel and dusted with zest of yuzu. Rich, yet fresh. Very tasty. Eat it in one bite or you'll have a mess on your tie.

Atmosphere
The hostess was very welcoming and accommodating; the bartender not so much.  He barely said hello, never gave us his name.  It was awkward because as we were seated at the bar, he was right in front of us the whole time.  I could tell he was very busy and therefore didn't have time to spend his whole evening doting on us, but I would have like to at least known his name.  What he lacks in friendliness he makes up for in creative cocktailing. Dustin is a picky drinker, but he loved every drink he had (Fernet Branca cocktail and Pisco Sour).
I liked that we were able to see into the kitchen from our seats. I spent a good deal of time watching the garde manger and service stations. It was like watching a cooking show without all the commentary :)

First Course
We opted for something vegetarian. Actually, Dustin is currently on a vegan diet for reasons which may be discussed in a future post, but he didn't mind switching back to vegetarian for this particular meal. Omaha has scant vegan offerings, so vegetarian is the next best thing.
We both indulged in a deconstructed bowl of "Winter Gourd Bisque." By deconstructed, I mean to say that the bowl was presented with all sorts of ingredients placed in the bottom, with the bisque being poured over top in front of us. Not only was it a fancy presentation, but also it meant that all the goodness beneath wasn't soggy. I can only describe the soup as a different flavor in every bite: candied nuts, ricotta cheese, a parsley and spinach panna cotta, scallions, butternut squash, and truffle powder. The texture was a mélange of crunchy and creamy. The panna cotta was a little off-putting at first as it was cold against the warmth of the rest of the dish, but yummy just the same.

Winter Gourd Bisque

Main Course
Vegan Vegetarian D chose a Chèvre Agnolotti (pasta filled with goat cheese from Honey Creek Creamery in southwest Iowa). Surprising because he's not a big fan of goat cheese, but he really seemed to enjoy it. Probably because it was seasoned with sage, one of his favorite herbs, second only to basil. I, on the other hand, cannot eat too much goat cheese. Heaven on earth! However, I chose a meatier option for dinner, the Sanders' Farm Half Rabbit...
We feared my use of flash photography might be annoying to the other diners, so I apologize for the poor lighting in this photo.

Sanders' Farm Half Rabbit

I was served a rabbit (served several ways) with all the accoutrements. The leg was spice-rubbed and flavorful, not gamey. There were a few pieces of what I assume was rabbit breast, various organ meats (I tasted kidney and liver), and a fried medallion of some other part of the rabbit (not sure what). It was a rabbit meat feast! For those who have not tried rabbit before, I think it tastes quite similar to turkey, but much more tender. It also came with pieces of butternut squash, beets, and potato gnocchi, all atop a butternut squash purée. The menu also touted "jujube" as a garnish, but I don't recall seeing or tasting any. Oh well. Overall this dish was very good.

I hate to bring this up, but my enjoyment was diminished just a bit because I was so thirsty. The spice rub on the rabbit was indeed thirst-inducing, but the less-than-attentive bartender failed to replenish my drink. It's possible he couldn't see the empty glass as there were so many bottles and dishes cluttering up the bar. But I didn't know his name, so I couldn't flag him down. He seemed much more interested in the party of five theater buffs to my left, guzzling down bottle after bottle of wine. One of the first rules in sales is to never assume the client can't afford your product. Maybe he thought we wouldn't tip very well because we didn't dress up like most of the guests? I really cannot make any assumptions, except that it was a busy night. The food was delicious. The service was decent, but not great. I will DEFINITELY be going back. Everything deserves a second chance :) But for dessert, we went somewhere else. When we left, we received party favors of fresh-baked shortbread cookies to enjoy in the morning. How sweet!

For those looking for avant-garde haute cuisine, this is the restaurant for you! I highly recommend checking out The Grey Plume's website before dining, especially the philosophy and menu pages. There's lots of info about the food, where it comes from, and how it's made.

Bon appétit, mes amis!

Howlin' Hounds Coffee

Location: 712 S. 16th St. - Downtown
Listening to: One More Cup Of Coffee - The White Stripes

Not sure how to classify this visit. Second time as a coffeeshop, fourth time as an art space. Formerly known as the Diamond Bar on 16th, Howlin' Hounds Coffee is a venue for all sorts. I originally attended a couple of art/dj shows as it was undergoing renovations. Upon my most recent visit, I was delighted to see all the changes... glistening hardwood floors and a long bar with soda fountain stools.  Raw brick walls add a coziness to the atmosphere.

Howlin' Hounds Coffee is owned and operated by Greg and his two canines, Lady, a gentle yellow lab, and Buddy, a friendly dark golden retriever. Leashed dogs are allowed to lounge about the space as their owners enjoy their beverages or make use of the free wi-fi.

The coffee brewed here is from a local roaster, The Bean Smith. Greg informed me that soon he will be importing award-winning organic espresso from "Gimme! Coffee" just outside Ithaca, New York. Customers will be able to choose between the two roasters when ordering.

Offerings
From con pannas to Caramel Sunday Lattes to passion fruit Italian sodas, Howlin' Hounds serves a little bit of everything. They offer brewed coffee, espresso drinks, hot and cold teas, Jones soda, and even oatmeal or pastries from local bakeries. I appreciate the variety of dairy and dairy alternatives, which is surprisingly rare in Omaha. I had a Black & White Mocha with almond milk, and it was delicious! The almond milk gave it a light, nutty flavor, and the use of Ghirardelli syrups ensured my drink was not too cloying.

I must say, I was incredibly impressed when Greg remembered me after one visit. He even remembered Dustin's "usual" order after only two visits. How can I not recommend this place after getting such exemplary service! We stayed and chatted with the owner for a good hour or so before heading off to dinner. Great experiences all around.

Aside from coffee and a place to cool your jets, Howlin' Hounds offers a space to display local talent. Omaha artist Gerard Pefung's mural can be seen all along the back wall of the shop, which doubled as a dance floor during my last visit :) Council Bluffs artist Trés Johnson has his work on display throughout the rest of the building. His show is titled "Far Gone and Out" and I was excited to purchase a few pieces for myself.

Please, go check this place out and let me know what you think in the comments! You can also "like" Howlin' Hounds Coffee on Facebook.

The Beginning

I love to eat and drink. I love to blog and share. These are my experiences, thoughts, and reviews on food and drink in Omaha, Nebraska. If I can offer one piece of advice: Always try something new! A new ingredient, dish, beverage, cuisine, restaurant, part of town...

This city has so much to offer, just look around and indulge. You may surprise yourself :)