WOW, it was out-of-this-world good! You know it when you taste it, but just what is it that distinguishes a great dish from an ordinary one? In this case…

Find out the details under the “Braising Bonanza” tab.

A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius “reverse-sear” method lets you roast the meat hours ahead of the final sear, so you can pull the rest of the meal together without worrying about when the meat will be done. Plus, you can do the final sear either in the oven or on the stovetop, depending on what’s going on with the rest of the menu. Finish each slice with a pat of the same savory butter that coats the roast.

This is truly a special occasion meal, and why we planned it for Christmas Day.

by Lynne Curry from Fine Cooking
Ingredients

• 4 oz. (1/2 cup) unsalted butter, cut into chunks
• 6 medium cloves garlic
• 1/4 cup loosely packed fresh rosemary leaves
• 1/4 cup loosely packed fresh sage leaves
• 1/4 cup loosely packed fresh thyme leaves
• 1/4 cup Dijon mustard
• 1 Tbs. Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1 5- to 6-lb. boneless beef rib roast, patted dry
• 2 Tbs. olive oil, if needed for searing

Russ included a powder of dried porcini mushrooms that he ground up in a food processor for an added touch in the rub.

Making the herb butter rub in a food processor.

Smearing the herb butter over the raw roast.

Herb butter roll for topping meat slices.

Roasted brussels sprouts, parsnips and garlic.

For our sides we roasted brussels sprouts, parsnip pieces, and garlic cloves coated in shallot olive oil, and sprinkled with fresh thyme, salt and pepper. Originally meant to have twice-baked potatoes in the skins, I mistakenly peeled most of them before I realized what I had done (my brain was on vacation too), so I switched gears and made twice-baked in a casserole dish as opposed to in the potato shells.

Twice-baked potatoes in casserole dish.

Make the butter

Melt the butter in an 8-inch skillet over medium heat. Let it foam until it turns light brown and smells nutty, about 5 minutes. Immediately pour the butter into a small heatproof bowl, leaving most of the milk solids in the bottom of the skillet. Refrigerate the butter until solid, about 1 hour.

Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 1-1/2 tsp. salt, and 1 tsp. pepper with the solidified browned butter in a food processor to make a thick paste. Reserve 1/4 cup of the butter and rub the rest all over the roast. Put the roast fat side up on a rack set in a roasting pan and let sit at room temperature for 1 hour before roasting.

Christmas Day tablescape.

Roast the beef

Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 110°F for rare, about 1-1/2 hours, or 115°F for medium rare, about 10 minutes more. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours (or continue with the recipe).

Sear the beef

To sear in the oven: Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, about 10 minutes.

Or, to sear on the stove: Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to desired temperature, about 4 minutes per side. Transfer to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 15 to 20 minutes. Slice and serve with the reserved mustard butter.

Make Ahead Tips

The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear.

What a perfectly elegant Christmas meal, which we followed up with a shot of Chartreuse. A lovely bright green French liqueur made by the Carthusian Monks since 1737. It is composed of distilled alcohol aged with 130 herbs, plants and flowers. A wonderful way to toast the season!

Just in time for New Year’s Eve or football playoffs, here’s my version of the beef and cream cheese wrap appetizers. Now I didn’t measure the ingredients but went on instinct to create these tasty beauties, so adjust according to your preference.

Ingredients (estimated)

• 3/4 lb. thinly sliced london broil lunch meat
• 4 oz. cream cheese at room temperature
• 2-3 Tbsp. horseradish sauce
• 9-10 scallions, greens minced, whites and light green stalks cut into 2 1/2″ sections
• 1/4 red pepper, sliced into 2 1/2″ strips
• 1/2 cup cilantro leaves, with 1 Tbsp. minced

Make sure to buy thinly sliced london broil from your deli counter which should come on the rare side. You could also use rare roast beef slices. Fold the beef slices along one long bottom edge so that you get a nice clean border.

To make 21 roll-ups, I used 4 ounces of cream cheese that came to room temperature. Once softened I added about 2 or 3 tablespoons of horseradish sauce, more or less to taste for spiciness. Then incorporate about a shy quarter cup of minced scallion greens, and a tablespoon or so of chopped fresh cilantro.

Spread about 1 1/2 teaspoons of the cream cheese mixture onto one end of the london broil slice. Top with a 2 1/2-inch piece of scallion and the same approximate size of red pepper strip. Roll up and place on platter and sprinkle with extra cilantro leaves.

They can be wrapped and refrigerated for 24 hours.

Knowing that Russ’ daughter Julia had (mostly) omitted red meat from her diet, we decided to create our version of the Christmas Eve dinner “Seven Fishes.” The three kids (young adults in their twenties) were joining us for the feast along with Russ’ mother Mary who was in from Western PA; further planning to have a standing prime rib roast for Christmas Day dinner — when the kids would not be with us.

Main course: Seafood Paella containing mussels, clams, squid, sea scallops and shrimp. Our best laid plans came to a screeching halt though when Mary informed us she can no longer do shellfish. But the crisis was averted when we told her we’d make a seared Ahi Tuna Steak for her and she could pick out some of the mollusks from the paella if she so desired.

Dan grating tomatoes for paella.

David hugging dad while Lynn prepares Crab Loius salads and Dan checks his mobile devices.

Our appetizer was a Tuna Canapé from our Tapas cookbook by Penelope Casas. It was made with a special canned tuna from Spain on whole wheat baguette slices and everyone loved them!

And to make sure we met the seven fishes quota, our first course was a scrumptious Crab Louis Salad (recipe follows.) Now of course this contained shellfish but Mary wanted a “little” of the lump crab instead of the mound on everyone else’s plate. The dressing required horseradish sauce, which we were inconveniently out of, so I used wasabi sauce instead, and the end result was two thumbs up!

David and Julia waiting patiently for dinner to be served.

I already blogged about our dessert, the Tiramisu Yule Log. Next up will be the Prime Rib Christmas Day dinner, followed by a night out with the family at Rosa Bianca’s in Yardley the day after Christmas.

Crab Louis Salad
from Epicurious.com

It is said that “presentation is everything” but of course, so is taste, right? Well, what about the preparation of food? At the very onset I had some reservations about making this holiday dessert given the lengthy and involved instructions. But not one to bow down to a challenge, I enlisted my mother-in-law, Mary Cochrane, who was out visiting from Western PA.

Truth be told, it was like an episode of Laverne and Shirley! Every step of the way we blundered one thing or another. The initial misstep was the separation of 5 egg yolks and whites. The very first egg I broke, I cracked the entire thing into a bowl, and realizing my mistake, I unsuccessfully tried to scoop out the bit of yolk left in the whites. Against my better judgement, instead of discarding that first egg, I continued to separate the remaining four into the bowl.

Mary getting ready to sift the 1/2 cup of flour a gazillion times.

When Mary noticed the yolk in the whites, she did say it probably would not beat into stiff peaks, but we just let it ride while she sifted the 1/2 cup of flour (again, and again, and again) and I beat together the yolks, vanilla and sugar.

The egg whites that weren’t forming stiff peaks…

Once we were ready to beat the whites, Mary held a hand mixer for what seemed like forever, without getting the results the recipe called for. Thinking a smaller metal bowl might do the trick, we dumped the mixture into another bowl and tried to beat those darn whites in vain. Finally admitting defeat, I separated another five eggs (correctly this time), but we had to wait another 30 minutes for them to come to room temperature.

Finally, stiff egg whites get folded into the batter.

Another essential ingredient was a 1/2 cup espresso and since the grocery store was out of instant espresso (was everyone making yule log cakes?), we bought a small amount of espresso beans and ground them at home. Problem was, I don’t drink coffee and was unfamiliar with how to use our state-of-the-art coffee maker—nor did Mary know how. Then I remembered Russ had bought a small espresso percolator when we were in Italy this past spring. Problem was, I didn’t know how to use that either, nor did Mary! So we did the next best thing and called Russ at work…

Mary filling the percolator with ground espresso.

And so it went… while the cake itself was supposed to bake for only 7-10 minutes, ours took longer because at one point, instead of adjusting the timer for a few more minutes, I accidentally turned off the oven temperature and neither of us noticed it and wondered why the cake was taking so long! Which resulted in an unfirm center, thus causing cracking when it was time to roll it.

Cake layer out of oven before rolling.

Another blunder? At this point Mary was doing most of the reading out loud and I was following (or more precisely, jumping ahead), when it came time to make the filling. First off, we couldn’t locate brandy or cognac, even though Russ and I “knew” we had some. Fact is, we used up the brandy for a pork dish several weeks prior and never replaced it. When in doubt, Google! Three different websites noted you could substitute scotch or bourbon. Being that we only needed 1 tablespoon, I wasn’t about to run out in the rainy weather to a jam-packed shopping center for that small amount. So what did we do? Place another call to Russ at work to get his opinion, which was in agreement with me–use the bourbon.

The blunder that did work!

Back to the filling. Just as I got done pouring the 1/2 cup heavy cream into the mixer with the mascarpone cheese mixture, Mary read aloud “Beat the heavy cream in another bowl with beaters…” Wait, what?? Realizing that wasn’t going to happen, and not having another 8 ounces of mascarpone, we decided to forge ahead and see if the mixture would all come together in ONE bowl, and luckily for us, it did!

Adding heavy cream to the melted chocolate for a ganache icing.

By this time we were more than punch happy. The kitchen was in complete disarray with pots, pans, and baking ingredients covering almost every inch of counter surface. What should have taken 1 1/4 hours took nearly four hours! Mary said she’d start washing up the dishes so I could try to finish the cake before Russ came home and saw the mess. And just as I was spreading the last of the ganache, he came walking in to find a gorgeous cake, clean kitchen, and slap happy wife and mother.

The Yule Log being prepared to wrap and refrigerate.

A couple of “touches” we opted to leave out this time around was the stumps for sawed-off branches and meringue mushrooms. Mary told me if I wanted to make those meringue mushrooms, she was leaving! That will be a challenge for another day…

In the end, it made a beautiful presentation and tasted good too!

OK, so the inside wasn’t as attractive as the outside…

Recipe found on Epicurious.com from Gourmet Live / December 2012 by Gina Marie Miraglia Eriquez

If you want a project, this one’s for you… Continue reading Tiramisu Yule Log →

by Robin Asbell from Fine Cooking

With a nod to Pad Thai, this noodle dish makes an exciting, meat-free weeknight dinner with a nice “kick” to it. The short-cut trick is using slaw mix. Added bonus: the leftovers were good for lunch the next day, although the appearance wasn’t as perky.

Ingredients

If only I could add to this post, the aroma that wafted through the house as this dish was cooking — pure nirvana! And in the end, the shanks were “fall off the bone” tender.

Here, lamb shanks are wrapped in individual foil packets with vegetables, herbs, vermouth, and a sliver of butter and then roasted until luscious and fork-tender. Serve them as is—the vegetables cooked with the meat give you a built-in side dish—or pile them atop creamy polenta or mashed potatoes. Be sure to pour every last flavor-packed drop of cooking liquid onto the meat before serving. Do not omit the orange rind. Even a small piece will make a difference and it is subtle.

by Molly Stevens from Fine Cooking

Ingredients

• 4 medium leeks (white and light-green parts only), halved lengthwise, washed, and cut into 1-1/2-inch lengths
• 4 medium carrots, halved lengthwise and cut into 1-1/2-inch lengths
• 4 (2-1/2-inch) sprigs fresh rosemary
• 4 (2-1/2- to 3-inch) strips orange zest (use a vegetable peeler)
• Crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 4 lamb shanks (about 1 lb. each), trimmed
• 1 Tbs. extra-virgin olive oil
• 1/2 cup dry vermouth or dry white wine
• 1-1/2 Tbs. unsalted butter, cut into 4 slices

NOTE: Use two carrots per shank and 1/4 cup vermouth per shank

Directions

1. Position an oven rack in the lower third of the oven and heat the oven to 300°F.
2. Arrange four 16×16-inch squares of heavy-duty aluminum foil on a work surface. Put one-quarter of the leeks, one-quarter of the carrots, 1 rosemary sprig, and 1 strip of orange zest on each square. Season each with a pinch of crushed red pepper flakes, salt, and pepper. Set aside.
3. Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the vegetables. Draw up the edges of the foil to capture any juice, but don’t seal the packets yet.
4. Return the skillet to medium heat, add the vermouth, and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the vermouth evenly among the 4 packets, pouring it over the lamb. Dot each shank with a slice of the butter.
5. Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it’s fine if they touch but they shouldn’t overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork—it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again.
6. Transfer the contents of the packets to large plates or pasta bowls, surrounding the shanks with the vegetables and juice. Remove the rosemary and orange zest before serving, if you like.

NOTE: If using large shanks (about 2 lbs. each), increase cooking time by 20-30 minutes. And ours were close to 2 lbs each so we added 20 minutes.

For our side dish we wanted to use up some baby fingerling potatoes. After slicing them in half, we tossed them in a mixture of olive oil, fresh parsley and oregano, sea salt and pepper, and a dash of pimenton. Next, arrange them on a baking sheet lined with foil and cook at 375 degrees until fork tender, about 20-25 minutes, turning over once to brown both sides.

Pollo al Agraz Piñones

from La Cocina De Mamá: The Great Home Cooking of Spain
by Penelope Casas

What caught our eye with this dish was the interesting combination of ingredients. We’ve made numerous recipes from Penelope’s cookbooks in the past and everyone was a winner, so we figured we couldn’t go wrong with this one. And we certainly didn’t! WOW, the flavors melded together so subtly well—no one ingredient overpowered the others.

The way the chicken is cut up seems a little odd, but the best we can figure is that when the thighs are cut in half crosswise, it opens up the bones and all the good flavor seeps into the sauce. In fact, many of Penelope’s chicken recipes call for this method of portioning.

A long-time friend gave this recipe to Penelope years ago and researching assorted seventeenth and eighteenth century cookbooks, she found several recipes that were practically identical, adding the ginger, a medieval touch that beautifully accents the lemon flavor of the delicious sauce.

Ingredients

• 2 Tbsp pine nuts
• 1 garlic clove, minced
• 2 tbsp minced fresh parsley
• 1/8 tsp crumbled thread saffron
• Kosher or sea salt
• One 3- to 3/12 lb chicken
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 Tbsp freshly squeezed lemon juice
• 1 bay leaf
• 1/2 tsp peeled and grated fresh ginger
• Freshly ground pepper

Directions

1. In a mortar or mini processor, mash to a paste the pine nuts, garlic, parsley, saffron and 1/8 teaspoon salt. Reserve.
2. Cut the chicken into small serving pieces, first detaching the wings and legs, then, with kitchen shears, cutting the breast into four piece and each thigh in half crosswise. Sprinkle the chicken with salt.
3. Heat the oil in a shallow casserole and sauté the chicken until it is browned on all sides. Add the onion and sauté until wilted.
4. Pour in broth and lemon juice, add the bay leaf, ginger, salt and pepper to taste, and bring to a boil. Cover and simmer for 30 minutes.
5. Stir in the mortar mixture and continue cooking for 15 more minutes. Serve over rice (see following recipe.)

Baked Rice
Arroz al Horno

This rice is not a meal in itself, but is a great accompaniment to many fish, poultry, and meat dishes and takes well to sauces. If at all possible, make this rice instead of just plain rice, you’ll be glad you did.

Ingredients

• 2 Tbsp olive oil or butter
• 2 Tbsp minced onion
• 1 cup Valencian (or Arborio) short-grain rice
• 1 cup chicken broth
• 2 Tbsp minced fresh parsley
• 11/2 tsp fresh thyme
• A few strands of saffron, crumbled
• Kosher or sea salt

Directions

1. Preheat the oven to 400 degrees
2. Heat the oil in a deep casserole, and then add the onion and cook until the onion is softened. Stir in the rice coating it with the oil.
3. Pour in the chicken broth and 1 cup water, stir in the parsley, thyme, saffron, and salt to taste, and bring to a boil.
4. Remove from the flame, cover, and transfer to the oven. Cook for 15 minutes, remove from the oven, and
   let sit, covered, for 5 to 10 minutes before serving.

While pretty simple in appearance, this is one of the most flavorful soups we’ve ever had! And to think you start the process by microwaving mushrooms… Find the the recipe under the “Soups” tab…

This incredibly chocolaty and creamy quick-bake peanut butter pie is Vitaly Paley’s grown-up version of a Reese’s Peanut Butter Cup.

Often the non-traditional aspects of my personality surface, and while knowing Russ loves to have his pumpkin pie on Thanksgiving, I felt the urge to also make a decadent chocolate dessert. About a week prior to the big day, I started googling for a sinfully delicious sweet course for the meal’s end. And voila, the perfect dessert, Double-Chocolate Peanut Butter Pie appeared on the Foodandwine.com website. Throw your diet out the window folks, because there is nothing lo-cal about this baby…

Friends think it’s strange that even though I don’t eat dessert, I still love to bake. I guess the process helps fulfill my inner need to create something visual. So in that vane, not content with Vitaly’s topping, I took it to another level and rimmed the edge with 12. oz of coarsely chopped mini Reese’s Peanut Butter Cups and a drizzle of melted semisweet (or white) chocolate.

Ingredients

CHOCOLATE CRUST

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 stick unsalted butter, cut into tablespoons
• 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

PEANUT BUTTER FILLING

• 8 ounces cream cheese, softened (1 cup)
• 1 cup chunky peanut butter
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup well-chilled heavy cream
• 3/4 cup salted roasted peanuts, chopped
• Kosher salt

CHOCOLATE TOPPING

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 cup heavy cream
• 12 oz. bag of mini Reese’s Peanut Butter Cups, coarsely chopped
• about 3 more ounces of either semisweet chocolate or white chocolate pieces, melted in microwave and drizzled over topping.

Directions

1. Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
2. In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
3. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
4. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

MAKE AHEAD: The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving (which is what I did.) Serve the pie chilled or slightly cooler than room temperature.

And don’t blame me if your scale reads a bit higher than usual!

This stunning dish is easy enough to make on a weeknight yet tastes so good that you’ll want to flaunt it for company, either as a side dish or as the main attraction. It feels fancy but is super easy to make with minimal prep time; and the sauce compliments the smoked salmon extremely well.

Dill has held the status of least favorite herb with me for decades. However, after using it numerous times over the last few months, it’s starting to grow on me. And in this recipe you just can’t omit it because it’s an integral part of the overall flavor. Plus it adds a pleasant dash of color!

Ingredients

• Kosher salt
• 8 to 9 oz. egg pappardelle (dried)
• 2 Tbs. olive oil
• 2 Tbs. finely chopped shallot
• 8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces
• 1 Tbs. minced garlic (2 large cloves)
• 2 Tbs. dry white wine
• 1 Tbs. tomato paste
• 1 cup heavy cream
• 1 Tbs. drained capers
• 1 Tbs. plus 1 tsp. chopped fresh dill
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper

Directions

1. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions, drain, and transfer to a large bowl. Since the brand of pasta we cooked, Cipriani, only took four minutes, it was done too soon, so be sure to coordinate the pasta and step number 3 to finish at the same time.
2. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shallot, reduce the heat to medium, and cook, stirring, until golden brown, about 2 minutes. Add the salmon and cook, gently stirring, until opaque, about 2 minutes. Add the garlic and cook, stirring gently, until fragrant, about 20 seconds (the salmon will begin to break up). Add the wine and cook until evaporated, about 30 seconds.
3. Stir in the tomato paste and then the cream and cook until slightly thickened, 3 to 4 minutes. Stir in the capers, 1 Tbs. of the chopped dill, and the lemon zest. Add the pasta and toss to coat.
4. Serve garnished with the remaining dill and a few grinds of black pepper.

by Ronne Day from Fine Cooking

OUR TIP: Often recipes call for just a tablespoon or two of tomato paste (or other condiments like lemongrass), so instead of opening a can and probably wasting the rest, buy a tube and squeeze out only what you need. The remainder will keep in the frig for months.

It is very rare that I ever drink bourbon, but Russ came across this drink last Fall and I have to say it is the perfect Autumn/Winter cocktail to be enjoyed beside a roaring fire—either inside or out!

Here’s the recipe for 6 servings:

• 1 1/2 cups red grapefruit juice
• 1 1/3 cups bourbon
• 4.5 oz. ginger liqueur
• 3 oz. fresh squeezed lemon juice

Cut a fresh lime into 6 wedges. Insert a piece of candied ginger into each wedge. Combine all ingredients in a cocktail shaker, add ice and shake. Strain over ice in a rocks glass. Squeeze a lime wedge to disperse the candied ginger into the drink. Sip and enjoy!

We used Domaine de Canton ginger liqueur.

We’ve been wanting to try one of the newest restaurants in Newtown, PA since it opened in mid-July. KO exudes a cool vibe with a minimalist, modern decor serving Korean cuisine, and is situated in the Village at Newtown Shopping Center (the old location for OISHI, which moved to another spot within the center.) Initially it was a BYO but they got their liquor license in October and now have a full-scale bar complete with top-shelf brands, saki, beer and wine offerings.

Our maiden excursion to KO happened early on a Sunday, a day usually reserved for cooking at home. But Russ had been away all weekend, not getting back until late in the afternoon, and our last meal had been breakfast, so we were both quite hungry. Arriving at 5:30—we never go out this early—there was only one other couple dining at the time. Once seated, along with their regular extensive menu, we also received a Happy Hour Specials list—one benefit of going early. While much of it pertained only for Tuesday through Thursday (they are closed on Monday,) Bento Boxes were an option on Sundays.

What is Bento? A meal usually served in a lacquered or elaborately decorated box
that is divided into sections for holding individual portions of food, common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickled or cooked vegetables. Containers range from disposable mass produced to hand crafted lacquerware.

I’ll tell you, we were hard pressed to make decisions about what to order because the many selections included soups, salads, stews, sides, small plates, dumplings, rice and noodles, meat platters, and grilled items. We finally culled it down to a soup each, splitting a dumpling platter and ordering two Bento Boxes which also come with side salads.

One of the most satisfyingly tasty soups, my order of Oishi Spicy Soup—cellophane noodles, sprouts, scallions, and beef, was out-of-this-world good! Russ ordered the Oxtail Soup—cellophane noodles, scallion & braised beef, and enjoyed the flavorful ingredients, although we both agreed that my soup was the best. Before we could finish our soup, the Sampler A Dumplings platter—a combination of four steamed vegetable, three steamed Shumai, and three fried beef/pork dumplings—arrived with a side of dipping sauce. We had plenty of time to enjoy these at a leisurely pace before our entrees came.

While Russ has been known to order Bento Boxes on many occasions, I never had. But on special at only $18, I thought this might be a good time to try one. The choices were many. You choose options in each category to personalize your entree:  A. Choose One—Beef Bulgogi : Chicken Bulgogi : Spicy Pork Bulgogi : Steak Teriyaki : Salmon Teriyaki : Chicken Teriyaki : Shrimp Teriyaki : Spicy Calamari. B. Choose Any Two—Avacado with Miso Dressing : Wok Fried Brussel Sprouts : Vegetable Tempura : Tuna & Salmon Sashimi : Dynamite Chicken or Shrimp : Edamame Dumplings : Meat Dumplings.

Lynn’s box consisted of brown rice, Wok-fried Brussels Sprouts, Salmon Teriyaki and Dynamite Chicken. Those incredible sprouts “wowed” us! Now I am on a mission to get the recipe. The salmon was also very gratifying, but the Dynamite Chicken was a bit too sweet and therefore not my favorite (with plenty of everything left over for take-home.)

Russ’ box: white rice, Spicy Pork Bulgogi, Tuna & Salmon Sashimi and Dynamite Shrimp. Whereas I was not thrilled with my Dynamite Chicken, he really enjoyed the shrimp version; and had only compliments for the remainder of the meal.

As we dined, patrons were quickly filing in, including many of Korean descent, which usually lends an authentic stamp to the establishment. And for those of you so inclined, we also noted they managed a successful take-out business from the front desk. But I think it’s worth the trip to physically enjoy the well-appointed interior first-hand.