Lots of Lox

Why are there so many places in my city that have been around for eons yet I know nothing about? Apparently this lox emporium has been in existence at the same location for 30 years, nearly as long as I've lived in Miami, and I never heard of it. It has 'lox' in its name, for Pete's sake! How could I have missed it? No matter. I'm here now.

    As a norm, I don't advertise my intention to blog about a place, but the Lots of Lox staff got a little nervous when I began to take pictures since I arrived earlier than my book club buddies, Michele and Pam. Jimmy, the gruff and lovable manager, swooped in on me, and I was forced to tell him my secret. He was surprised and amused that I would want to write about his little hole in the wall.
     In anticipation of my date with a bagel stuffed with Nova Scotia lox, I had starved myself all day, and at this point the hunger was real, y'all, so I placed an order for potato latkes while I waited for the rest of my party. They were crunchy on the outside and the perfect combination of creamy and lumpy on the inside, but they were on the bland side. They came with the traditional sour cream and apple sauce on the side, which is always fun, and I enjoy the choice to use additions. However, a well-flavored latke invites you to eat it au naturel.

     When the ladies arrived, so did a bowl piled with thick slices of Bread and Butter pickles that made me giddy with delight. Pam ordered a grilled cheese sandwich, Michele a sesame bagel with lox spread, and I ached for my multi-grain bagel with cream cheese and Nova. Pam's sandwich looked classic, gooey and comforting. Michele had pleasure in her countenance while schmearing her bagel.

     And my platter came as expected- a warm toasted bagel, a large scoop of cream cheese, thick tomato and onion slices, and abundant cuts of velvety, savory, superior quality lox. It was time to worship.
     Pam and I shared a coconut cream pie for dessert that came highly recommended by Michele and our server. They were right to be so confident. It was a loose mess of cream, graham crust and shaved coconut with the definitive flavor I expect from coconut.

     I judge a deli by how nostalgic for New York it makes me feel. If you look around, you can tell every patron here is a regular. The place has a familiar atmosphere, and the food is generally solid. Indeed, for a moment or two, I was in a New York state of mind.

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Low Carb Lemon Sour Cream Pie Recipe | All Day I Dream About Food

Low Carb Lemon Sour Cream Pie Recipe | All Day I Dream About Food

     It takes a lot for me to consider reblogging someone's recipe. I must take it into my lab (kitchen), carefully scrutinize the complexity of each ingredient, the ease of preparation, and of course, the final outcome. This dessert is made with ingredients I always have in my pantry, it requires no baking, and it was easy as... well, pie, to make. Not only did I find it satisfactory, but my discerning lab partner (husband) qualified it as "a keeper". Thanks, Carolyn at "All Day I Dream About Food".

     Click on the link above for the recipe. Enjoy!

The Cheese Course

Sometimes nothing but a sandwich will do when you're peckish. And a bowl of hearty soup. Just that. Not a pizza or a plate of pasta or a bucket of chicken. A quality sandwich with the best ingredients can't be replaced with anything when that craving strikes.

   
     Since cheese is a major food group all on its own for me, I decided to try this little place that has been on my radar for a while. How could I ignore a name like "The Cheese Course"? It's a small store, one of only a few in Colorado, Texas, and Florida, that specializes in the sale of wines and cheeses, but also serves a respectable variety of sandwiches and other light fare.
     A cursory look at their menu reveals an alluring array of ingredients to combine into sophisticated sandwiches. Things like Serrano ham, Aged English Cheddar, Scottish smoked salmon, raspberry cranberry jam, fruit chutney, artisanal cream cheese, for example, make it difficult for me to settle on one sandwich. I want to try them all, but I decide on the "soup and half combo" with the Spanish Serrano, Manchego cheese, and black olive tapenade on the whole wheat baguette. My soup is the Asiago Cheese Bisque, vegetables in a chicken velouté made with sweet cream, and julienne tomato and ham. John ordered the broccoli cheddar soup made with cream and topped with shaved cheddar and croutons.
     I wanted to assess these promising ingredients individually which forced me to remove the thicket of greens included in the sandwich. That done, I found a respectable amount of tapenade, not just a token schmear, and the ham and cheese were exceptional. Both soups were flavorful and silky to a degree that can only be achieved when using cream instead of milk. It makes a huge difference.

     The Cheese Course has a pinch of French bakery, a sprinkle of wine and cheese bar, and a dash of bistro. The perfect recipe for lunch with a flair.

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Pisco y Nazca Ceviche Gastrobar

I had something to celebrate. After four loooong years, my first novel was done. I had two more years of editing ahead of me, but at that moment, I was basking in the satisfaction of finally birthing my literary baby. Michele and Pam, two of the muses that inspired Friends of the Bride, joined me in celebrating this most important milestone.

     Ceviche was the new trend in food a few years ago. Although small Peruvian restaurants had always offered it as a staple in their menus, modish new establishments were highlighting this seafood specialty in their elegant menus. The name of this stylish place comes from the Peruvian saying "entre Pisco y Nazca" which refers to the friendly chatter that happens between drinks when humans are being sociable.
     Every time the word "gastrobar" or "gastropub" is in a name, I get a little excited. It means the chances are high that I'll get a chic environment, tantalizing cocktails, and elegant, well-developed eats.

Generally speaking, this 'bar' did not disappoint.
     Neither of my companions wanted to take a dip in the ceviche pool, so I dove in solo. It was very difficult to choose one from the many different versions available, but I finally settled on the Passion Fruit, a combination of mahi, shrimp, and passion fruit in the traditional marinade or 'leche de tigre'. It was crowned with the plumpest and crispiest shrimp, a great introduction to the ceviche. It also had a kick I couldn't ignore, but the sweetness of the passion fruit, and the effective execution of the dish made it impossible not to enjoy it in spite of my spice-sensitive palate.
     A proper toast was a must, and even if Michele chose to do so with water, Pam and I picked some colorful libations. Pam was feeling frisky and ordered a Sex on the Beach. My cocktail was the Nena's Chilcano, a mix of Pisco Cuatro Gallos, a Peruvian brandy, lychee purée, fresh lime, elderflower, hibiscus syrup, and Fever-Tree ginger beer. Lychee flavor has the Midas touch for me. It gives any mixture a rich sweetness.
     Our entrees represented a good sampling of the menu. Pam ordered the Churrasquin, savory skirt steak served on a bed of lima bean tacu-tacu. This is an intriguing fried rice and beans patty typically Peruvian. Pam found it the perfect complement to the beef even though she had a hard time picking up the lima bean flavor.
     Michele ordered the Butifarra, a sandwich on a telera roll which was reminiscent of ciabatta bread. The roll was stuffed with slices of roasted Peruvian country ham and camote, or sweet potato, and salsa criolla, a mix of lime juice, yellow bell peppers, and red onions commonly served with grilled meats. The dish was served in a rustic wooden block with a side of fries. I didn't have to ask Michele if she liked her choice. She closed her eyes every time she took a bite.

    Again, it was difficult for me to make an entree decision because there was so much I wanted to try. In the end, I picked the Causita salad, mixed greens and chick peas over a bed of causa, a yellow potato mash, and a yellow bell pepper vinaigrette. The potato mash was savory and light. The rest of the salad was unremarkable.

     The atmosphere, the diverse menu, the elegant dish presentation were elements that garnered my respect. Great drinks and ceviche, just ok entrees, to sum it up. From what I gathered in my quality control bites, the character of the flavors ebbed and flowed. Until dessert. Pam and I shared the Arroz con Leche cheesecake in a dulce de leche sauce, and garnished with a quinoa crisp. This is where the restaurant got my undivided attention. Every bite of this block of sweetness was an experiment in texture. I savored it, allowed it to dance in my mouth, and to play with my palate, all the while in awe of the curious mingling of the silky cheesecake with the gentle grit of the rice pudding.
     I imagine I'll be examining more of these dens of ceviche while the trend is hot, but I feel a lot more knowledgeable about Peruvian cuisine after my maiden experience. Thanks, Pisco y Nazca. I had a lovely time.

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Yardbird Southern Table & Bar

Once upon a time, before tha age of COVID, Swine Southern Table & Bar, Yardbird's sister restaurant, was arguably the brightest star in the pork specialty firmament. It stands to reason that the chicken version of this southern table and bar would be just as resplendent. Sadly, Swine is no longer with us, but Yardbird doesn't disappoint. Reservations are a must because waiting is considerable if you don't have one. Not one table is empty for more than five minutes. As soon as one party leaves a table, another swoops in to take it.
     It's an attractive place full of attractive people. Both staff and patrons have that cosmopolitan look about them, and they contrast well against the rustic yet polished farm decor. Our server, Lisa, was the perfect combination of polite, efficient and knowledgeable. A quick survey of the tables puts me in that Miami Beach mood- very European, lively and sophisticated, a tourist's heaven.

     I ordered a Southern Peach from their cocktail menu, and John picked the Sam (Adams) Seasonal, a pale ale he characterized as "brunch appropriate". That's the most eloquence I've ever gotten out of Hubby on any beer. Compared to his usual "It's good. I like it" grunt, this was almost lyrical.
     My libation came in that most delightful of vessels, the mason jar, and contained Wild Turkey, fresh lemon and thyme, white peach puree, and sweet tea. I'm not a member of the Church of Tea, a fact that shocks most people I know, but when the substance is presented like this, I could easily convert.
     If you only order one thing at this restaurant, it has to be their biscuits. You can stop looking for heaven. It's right here in these fresh buttermilk biscuits and their friends, maple butter and homemade spiced apple jam. Not only are these biscuits without equal, but the seasonal jams at these two establishments are pure spreadable love.

     In the interest of widening our experience, John ordered the most popular item on the menu, the Chicken N' Watermelon N' Waffles, and I chose the shrimp and grits. The names of these dishes belie what they represent. John's pick was a platter of delicately fried chicken, blocks of chilled watermelon, and a stout, Vermont sharp cheddar waffle in the company of some bourbon maple syrup. I've now been spoiled for any other waffle.

     

     My pearly grits were creamy, savory and lumpy in all the right places. The colossal shrimp were cooked to a perfect crunch, and everything waded in a Pabst Blue Ribbon jus that promoted this popular southern dish to a high-ranking culinary delicacy.

     At this point, the belly was full, and I was on a high that only an exceptional meal can produce for me. I was just as fired up about dessert as I was at the beginning of the meal. We ordered the Hickory Smoked Chocolate Coffee Cake served with house-made coffee ice cream. The cake was a compact pound cake with large chocolate chunks and drizzled with chocolate sauce. The ice cream is a smart addition for a couple of reasons. The cake is very dense and screams for something soft or liquid as company. The coffee ice cream has a solid, definitive flavor redolent of good gelato. What's not to like?

     Southern food in a most sophisticated interpretation, all elements used to their highest potential- that is the gift offered to patrons by this restaurant. Down home cooking with class.

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Osteria Vecchio Piemonte

 I came here once before, but I was in such a hurry to get somewhere else, I didn't allow myself to go into my blogging state of mind. I could've dismissed it, but there was something about the seafood lasagna I inhaled that kept urging me to come back. So glad I did.

 

 

     

    The minuscule Osteria in Miami hides between a barber shop and a small nail salon in a short strip mall you wouldn't notice unless you were looking for it. This little package is wrapped in butcher paper, you could say, but when you remove the plain brown cover, an unexpected and lovely gift appears.The servers speak Italian, which is always delightful for me, and you are greeted with Italian effusion, like friends that wouldn't start a party until your arrival. The seating area is unassuming but immaculate. As soon as you're settled, a small plate with amuse-bouche bruschetta and a basket of Italian bread squares descend on the table as the server offers wine. Daylin's Rocca Bella Negroamaro Puglia was an unlikely pairing for her fish entree, but she relished it, so it's all good. I abstained this evening.

     

    Of all my gastronomy sidekicks, I have to say DJ is the most enthusiastic. All I have to say is "I'm working tonight" (meaning I'll be blogging about this meal), and her already healthy curiosity for food becomes deliciously scientific. I knew I could count on an appetizer and at least one dessert, but when the server informed us about the evening's app special, the Tavola di Formaggio, we were both giddy. DJ made an executive decision and ordered that and her beloved Rollatini di Melanzane, mozzarella-stuffed eggplant rolls.

 

     By the way, you should know that I wouldn't want to live in a world without cheese. That said, the little table of cheese that arrived represents for me a microcosm of all that is good and noble in food. Thin wedges of Gorgonzola, rosemary Pecorino and Ricotta Salata sat daintily on this block courted by orange marmalade, apple slices and caramelized walnuts. I could've played in that sandbox all night. The flavor combinations seemed endless, and every one delectable. The eggplant rolls were subtle and silky, but they couldn't distract me for too long from my cheesy adventure.

     Then we got serious. I don't often indulge in a restaurant's specials because I like to sample their regular fare, and perhaps find something in their menu so consistently good that it comes to define the place for me. This time, however, the specials appeared to be deliberately complex and intriguing, so I caved. DJ ordered the Pacific Corvina with the champagne Parmesan risotto. The fish was pan-seared in a lemon and wine herb sauce, and while it had body, it was flaky and light, like a kinder, gentler Chilean sea bass.

      My entree was the Brasato (braised beef) in a rosemary and red wine reduction with fresh polenta. The red wine reduction was everything in this dish. It gave the tender beef a rich and piquant flavor, and bathed the already sweet polenta in provocative saltiness.

     DJ and I like to think we are the creators of the game "Musical Desserts". We order as many as we think we can handle and we rotate them after a couple of bites. Tonight, we had only enough left in us to share the Lemon Mascarpone Cake. We studied our options carefully, and I think we made the right choice. Sweet and tart balanced each other perfectly, and the mascarpone made the moist cake almost as creamy as mousse.

     I can sleep easy now. My hurried first visit left me unsatisfied, the same way I feel with an unfinished crossword puzzle. Although a little pricey, this is as close to my ideal Italian dining experience as I've found anywhere but in Italy. I expected nothing less from a DJ recommendation. Tutto magnifico!

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RedLander Restaurant

This restaurant is part of Schnebly Winery's expansion, and bringing sophisticated dining into the wine tasting experience was an astute decision. I'd never been to the winery in spite of all the recommendations and the fact that it's in Homestead, Florida, just 45 minutes south of home.

     I'm glad I waited. Originally, people came for the wine tastings. If you wanted solids, you could bring some food from outside or buy the overpriced snacks at their retail counter, and enjoy a pleasant time sipping away in their ample outdoor area. An ersatz grassy lawn contains countless picnic tables for family fun and huge tiki huts with more seating and dim lighting for the romantics, all with a lush tropical background adorned by a quaint bridge over a serpentine koi pond.

     

    Besides the restaurant, Schnebly also added a brewery. In other words, if you didn't visit because of the absence of food or because you're not a wine lover, you are now out of excuses. I sampled the guava wine as a preamble to Schnebly's famous lychee wine, the only wine I cared to consume. The guava flavor stood up bravely to the powerful wine. Now I waited with excited anticipation for my lychee wine. It didn't disappoint. Again, the wine was robust, but the lychee flavor mixed smoothly.

 

     I always expect to find kinks that need to be worked out when a new establishment opens, and at the time of my visit, RedLander had some decisions to make regarding when their lunch hours ended and dinner began, but the food was solid and the service attentive. In my book, that's what counts. And I'm sure their scheduling has been sorted by now.
    

     To begin with, they have a prix fixe menu, which is always merciful on the wallet, and it allows me to sample many different items. John ordered the potato and vegetable soup and I the ceviche for appetizers. The soup was hearty, thick, and flavorful. The ceviche was tangy and fresh.

     For entrees, John ordered the pasta with shrimp and guava tomato sauce and I the Pork and Grits. Hubby was scared about the guava. He was poised and ready to dislike it. I assured him that the guava would do nothing more than add a layer of sweetness to the sauce, but I'm not often successful in mitigating his misgivings. He doesn't say it, but I know he thinks my bold experimentation with food is just plain weird. Nevertheless, I was right. His plate was generous, the shrimp plump and well cooked, and the sauce well executed. One objection he did voice was that he kept finding guava seeds in the sauce that he refused to eat. I can respect that. Perhaps they should've used a seedless guava jam to mix with the marinara.

     My pork was savory and melted in my mouth. It coupled beautifully with the grits, also luscious and flavorful. Both elements lived blissfully in a black bean sauce, a happy surprise since I missed it when I read the menu.

      The freedom that comes with a prix fixe menu allowed me a taste of all dessert choices on the concise menu guilt-free. Today we had Guava Flan Brulee and the Flourless Chocolate Torte. Flan is tricky for me because I happen to have a recipe that beats anything I've ever had in a restaurant, but I'm always hopeful. This one was no different than the rest. The guava syrup was a delightful addition, but the texture was not firm enough for my taste. The chocolate torte was a pleasant discovery. It was more like an over-sized chocolate truffle- rich, powerful, and so dense, it coated every corner of my mouth.
     I'm glad I finally made it to the winery, and inadvertently, my delay turned out to be strategic. If I had gone just to sample wine with no chance of a dining experience, I fear I would've found it all pointless. As it stands, I look forward to another visit.

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