The Tasty “Dinner And A Movie” With “Waitress”!

How could you not love this adorable romantic comedy from 2007, when Keri Russell cooked up a storm to fight against her unhappy marriage. Things take a dramatic turn when Nathan Fillion enters her life.

Here is the trailer:

This movie was overshadowed by the tragic death of Director Adrienne Shelly, shown here on the right as the shy Waitress who finally meets her man. “Waitress” was her directorial debut and she did a terrific job, as did Cheryl Hines as the feisty Waitress who helps Keri Russell stand up to her abusive husband, and find true love along the way…

Keri and Nathan are terrific in this great slice of life romantic comedy, which features a ton of great new pies baked or referenced in the film…such as the “Earl Murders Me Because I’m Having An Affair” pie, or the “I Hate My Husband” pie…

Keri really shows her acting range after her baby is born, and the pies all begin to be about her…as she sings to her newborn baby:

“Baby don’t you cry, gonna make a pie, gonna make a pie with a heart in the middle, Baby don’t be blue, gonna make for you, gonna make a pie with a heart in the middle, gonna make a pie from heaven above, gonna be filled with strawberry love…”

Also, thanks to the website “techlifeweb” for posting this list of all the pies from the movie…

Here are all of the Pies from “Waitress”:

Pie #1: Blue Plate Special I DON’T WANT EARL’S BABY PIE or BAD BABY PIE – Quiche with egg and brie cheese with a smoked ham center (later referred to as BAD BABY QUICHE PIE by old Joe)

Pie #2: KICK IN THE PANTS PIE – Cinnamon spice custard (Today’s Special)

Pie #3: I HATE MY HUSBAND PIE – “You make it with bittersweet chocolate and don’t sweeten it. You make it into a pudding and drown it in caramel …”

Pie #4: SPAGHETTI PIE – has at home with husband

Pie #5: MARSHMELLOW MERMAID PIE – From when she was in her mermaid stage. Pie made for Dr. Mueller, and given later in the appointment to Dr. Pomatter. “Biblically good!”

Here’s the recipe to make this one yourself:

Let’s continue on with more from the film:

Pie #6: FALLIN’ IN LOVE CHOCOLATE MOUSSE PIE – made for Dawn

Pie #7: BABY SCREAMING IT’S HEAD OFF IN THE MIDDLE OF THE NIGHT AND RUINING MY LIFE PIE – New York-style cheesecake, brandy brushed and topped with pecans and nutmeg

Pie #8: PEACHY KEEN TARTS – made for Dr. Pomatter

Pie #9: EARL MURDERS ME BECAUSE I’M HAVING AN AFFAIR PIE – “You smash blackberries and raspberries into a chocolate crust.”

Pie #10: I CAN’T HAVE NO AFFAIR BECAUSE IT’S WRONG AND I DON’T WANT EARL TO KILL ME PIE – “Vanilla custard with banana. Hold the banana …”

Pie #11: SPANISH DANCER PIE WITH POTATO CRUST – Joe orders at the Diner

Pie #12: NAUGHTY PUMPKIN PIE – brought to appointment for Dr. Pomatter, but unexpectedly with Dr. Mueller. Dr. Pomatter unexpectedly out of town with wife

Pie #13: STRAWBERRY CHOCOLATE OASIS PIE – After Joe orders this one and Jenna tells him that it’s just a pie: “Just a pie! It’s downright expert. A thing’a beauty … how each flavor opens itself, one by one, like a chapter in a book. First, the flavor of an exotic spice hits ya … Just a hint of it … and then you get flooded with chocolate, dark and bittersweet like an old love affair …” – Joe

Pie #14: PREGNANT MISERABLE SELF PITYING LOSER PIE – “Lumpy oatmeal with fruitcake mashed in. Flambéed of course …”

Pie #15: LONELY CHICAGO PIE – Teaches Dr. Pomatter how to make this one

Pies #16 & #17: CAR RADIO PIE and JENNA’S FIRST KISS PIE – These are pies Jenna’s mom used to make that she fondly remembers.

Pie #18: OLD JOE’S HORNY PIE – Jenna states she is going to invent after a saucy story from Old Joe.

Now that you have the whole list, let’s make this one!

“I Don’t Want Earl’s Baby Pie” Recipe!

1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg

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Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Well, this looks delicious to me – a much more delicious creation than Earl deserves, that for sure – and if you want to experience “Waitress” in a different way, time to head to New York!

“Waitress On Broadway!”

Singer Katherine McPhee is currently performing on Broadway in the hit musical version of the movie, and of course we had to see her!

The place was packed, and “waitresses” roamed the aisles selling small pieces of pie in containers to enjoy during the show! It’s a fun musical, while not deviating front eh film at all – so grab a piece of pie and enjoy!

And if you want to be charmed with another “dinner and a movie” that celebrates the love of food, hang out with Remy!

The film “Ratatouille” is worth watching as you eat the legendary french dish – see the recipe here:

https://johnrieber.com/2018/07/13/ratatouille-dinner-and-a-movie-with-chef-thomas-kellers-legendary-byaldi/

Enjoy!

The Magic Of Food!

When you see an incredibly inventive dish, created by a world renowned Chef, it makes your mouth water. However, imagine the pressure for these Chefs to turn out incredible food day after day after day…

For some Chefs, the pressure to get Michelin Stars, the industry’s most widely acknowledged achievement, is more than they can handle.

In fairness, the Michelin Guide is iconic – their original goal was to offer reviews that would help travelers find a good place to eat – and this guide is still revered around the world. That said, the pressure to score those “Michelin Stars” has a downside as well…

I posted this story last year – an acclaimed Chef asked the legendary Michelin Guide NOT to review him – he didn’t want his stars!

Chef Sebastian Bras Says “No Thanks” To Coveted Michelin Stars!

As Newser reported:

“To receive a Michelin star, let alone three, is a coveted honor for most chefs. But Sebastien Bras isn’t most chefs, announcing Wednesday he wants his restaurant, Le Suquet in Laguiole, France, out of the famous guide due to the pressure, the Guardian reports.”

What an amazing restaurant! As you can see, the location is incredible, and inside, Le Suquet has the style of the world’s best restaurants – and is serving that level of food as well…

Still, Chef Bras says the pressure of that “star” system is something he no longer wants any part of…the story goes on to report:

“The three-star chef made his wishes known in a Facebook video, noting “at 46 years old, I want to give a new meaning to my life … and redefine what is essential.” He called his move “a new chapter of my professional life” that will allow him to have “so much passion for the kitchen.”

According to The Guardian:

“A member of the executive committee for Michelin, which says Bras’ request is the first time a chef has opted out without a restaurant undergoing some kind of major overhaul or closing, notes that while “we note and we respect” Bras’ plea, her team is still reviewing it and that doesn’t mean it’s a definite.”

Chef Bras isn’t the only one to chafe under this ratings system – see more about why he chose to speak out by clicking here:

https://johnrieber.com/2017/09/26/a-famous-chef-rejects-his-michelin-stars-the-pressure-of-3-star-cooking/

There was another case where a Chef’s suicide was linked to the Michelin Guide:

The Tragic Story Of Chef Bernard Loiseau…

One of France’s greatest Chefs committed suicide, and two books tell his entire story…

I read a great book about acclaimed French Chef Bernard Loiseau, whose quest for three Michelin stars formed the basis of “Burgundy Stars”:

Burgundy Stars by William Echikson – 1995

This riveting book looked at Chef Loiseau’s quest to get his Michelin Stars, and the creativity he put into his cooking.

Then, a decade later, another book told the dark side of that quest.

The Perfectionist: Life and Death in Haute Cuisine by Rudolph Chelminski – 2006.

This followup book looked at the pressure Chef Loiseau was under, and his fear that he was going to lose one of his Michelin Stars…this book really shows you how much pressure a Chef is under to achieve perfection – there are many sides to this story, but he clearly was under pressure to maintain his superlative standing….you can read more about this story here:

https://johnrieber.com/2013/01/24/shocking-new-revelations-michelin-stars-french-chef-bernard-loiseaus-suicide/

So while it’s great fun to eat at a Michelin-starred restaurant, the pressure to maintain a “three Michelin star” standard is brutal on a Chef…let me know what you think.

Why do I love the internet? Let me count the ways – well, 5 in particular – 5 unique foodie things that live on the internet that make all of that browsing worth BROWSING!

#5 – A 70’s Dinner Party!

Yes, there is a Twitter account that celebrates food from the 70’s called “70’s Dinner Party”, and they share a wide variety of hilarious looking food from the decade of disco – did people REALLY serve this to guests at a party?

Well, if they didn’t they should talk to someone at Twitter right now – or just follow the action and see lots of hilarious photos of bad bad food.

Here is the link:

https://twitter.com/70s_party

You know, bad food ideas get even worse at the holidays:

Yes, there is an entire Christmas meal in a can – or is there? I shared some wild holiday recipes from the past that may or may not be real – you can see them all here:

https://johnrieber.com/2017/12/13/a-festive-christmas-tinner-a-full-single-canned-christmas-meal-hilarious-holiday-recipes/

Next up, one of the most entertaining people I have found on the internet!

#4 – Meet Mr. Sato! He’ll Eat Anything!

Thanks to the website SoraNews24.com, we can all follow the adventures of Mr. Sato, their intrepid Reporter who has covered stuff like this:

Yes, Mr. Sato ordered, then ate, a Whopper with 1,500 strips of bacon. Why? Because he’s Mr. Sato and he is hilariously adventurous!

Click here to see more of his misadventures:

https://johnrieber.com/2016/11/16/sushi-hot-dogs-mackerel-burgers-mr-sato-bites-down-on-japanese-infused-all-american-food/

Of course, sometimes the best food isn’t the stuff you eat, it’s the stuff you bathe in!

#3 – Ramen Noodle Bathing!

The internet ensures that I know about ALL of the biggest food trends around the world, like “ramen noodle bathing” from Japan!

Yes, it is real – and real friendly as you can see:

Don’t laugh – apparently the broth is very good for your skin!

You can see more pictures of people bathing in their noodles here, along with other wacky Japanese food trends:

https://johnrieber.com/2016/07/29/real-noodle-baths-yes-ramen-noodle-bathing-is-here-japans-wild-food-trend/

I consider these people to be pioneers – and sometimes to be pioneer you just need to be a bit crazy, and willing to do things that others just won’t do – like wear this:

#2 – Wearable Food!

Yes, you too can relax with a glass of fine wine – while wearing a Shrimp Tempura onesie! Trust me, there is more where this came from and you can see them here:

https://johnrieber.com/2016/09/19/a-fried-shrimp-tempura-snuggie-wacky-japanese-wearable-food/

My final offering in the “what will the internet do to food next?” category is so simple I can’t believe I haven’t seen it before:

1 – Hotdog Hair Rollers!

A new fashion trend? The new “best way” to curl your hair? A just a work of culinary art? Who knows, who cares! When I come across shots like this I know the world is OK, and that everything we see online is true – as proved by this quote from Abraham Lincoln:

Let me know if you’ve found any unique food stories online you want me to share – and keep bathing!

“Dinner And A Movie” Goes For The Gold!

My latest installment of “dinner and a movie” heads overseas for a classic preparation: Quail in puff pastry – a delicious recipe from a Oscar winning film:

Babette’s Feast!

This classic 1987 Danish movie won the Academy Award for best Foreign Language film – but don’t worry, its love of food is universal!

“Babette’s Feast” was based on a short story by Isak Dinesen, who also wrote “Out Of Africa.” It tells the story of two sisters who live in an isolated village with their father. When french refugee Babette arrives to work for them, she transforms their lives with a magical meal.

Check out the movie trailer:

Still from Babette’s Feast, 1987.

This movie is infused with a love of food and life, and it’s a must-see for anyone who enjoys “dinner in a movie”. Thanks to the terrific magazine and website Saveur, here is the recipe for Quail in puff pastry!

Babette’s Cailles en Sarcophage

1 pound frozen puff pastry, defrosted 20 minutes at room temperature
4 quails, boned
1 1/2 teaspoons salt
Freshly ground white pepper to taste
12 ounces foie gras, of which is cut across in 8 slices, the rest cut into 2/3- inch cubes
1 1-ounce black truffle, sliced as thinly as possible, at least 12 slices
1 tablespoon unsalted butter
1 cup white wine
1/2 cup chicken stock
1/2 cup demi-glace (see note)
16 black figs, quartered

1.Preheat the oven to 400 degrees. Cut 4 5-inch rounds from the pastry. Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough. Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden. Carefully lift out the 3-inch round from the center to create a nest with a top. Set aside to cool.

2.Raise the oven to 450 degrees. Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper. Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras. Truss the quails. Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper. Melt the butter in an ovenproof skillet over high heat. Sear the quails, 20 to 30 seconds per side. Place the pan in the oven and roast for 10 minutes. Turn the quails and roast for 5 minutes more. Remove and keep warm in a covered dish.

3.Place the skillet over high heat on top of the stove. Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute. Pour in the stock and demi-glace and simmer for 3 minutes. Stir in the figs and simmer for 1 minute. Stir in the 1/4- inch cubes of foie gras and simmer, stirring, for 1 to 2 minutes, until the sauce is reduced to 2/3 cup. Season with 1/4 teaspoon of salt and pepper to taste.

4.To serve, put each quail in a pastry nest. Drizzle with sauce, top with the pastry round and surround with the figs.

Enjoy!

I love making food that I saw in a movie, like this one by Julia Child:

Yes, this Boeuf Bourguignon dish from the film “Julie & Julia” is also fun to make, see it here:

https://johnrieber.com/2018/08/11/boeuf-bourguignon-recipe-dinner-and-a-movie-with-julia-child-julie-julia/

Let me know if you’ve made any puff pastry dishes like Babette!

Still from Babette’s Feast, 1987.

Welcome To Venice!

It’s not a cliche: you simply cannot take a picture in Venice without seeing a Gondola – they are everywhere and iconic!

As night falls over the famed Rialto Bridge, Alex and I headed to dinner – a restaurant run by two US transplants, who opened a restaurant in Venice more than twenty years ago, and serve some of the freshest seafood in Venice!

To get to the restaurant, you walk along the Grand Canal past San Marcos Square, and pass the “bridge of sighs”:

Within ten minutes, you arrive at Restorante Al Covo, which was opened in 1987 – here is how they describe themselves:

Since 1987 our cuisine is the expression of a territory which is unique in the world: the Venetian lagoon, her islands and her surrounding mainland. The dishes created by Chef and owner Cesare Benelli together with Paolo Semeraro come from our mission to research, appreciate, defend and propose the local products and varietals.

Cesare’s wife Diane created the restaurant with him and runs the front of the house…we went in for our second time in two trips to Venice, because it really is some of the best food in town!

We got the tasting menu, which you can see here:

I will do my best to recount everything we got – i didn’t take notes because we were enjoying our wine and of course the food!

You get a bowl of baby clams from the lagoon, resting in a wine/butter/clam juice broth that I like to slurp up greedily, then we dig into some fresh shrimp, with a thin slice of apple as a blanket:

Linguine with clams and squash blossoms was delicious – do you notice that each dish includes only the seafood harvested from the Venice lagoon?

Sardines and Mantis Shrimp with Fennel was next – while Sardines are not well-prepared in the US very often, here they were fresh with a nice bit of “fishiness” – and up next was this very innovative dish:

A “Swordfish Sandwich” With Eggplant!

This terrific “sandwich” has is built like one – with swordfish, eggplant, red pesto and Bronte pistachios – gorgeous to look at and even better to eat!

This delicate poached red fish over lettuce was next – the lightness of the Chef’s touch is especially on display on dishes like this – and the creativity to make a sandwich that way was inspiring – and they offered one more fish dish as well:

Finally, we ended with a deep-fried medley of local fish, seafood and vegetables with Biancoperla polenta and ado blanco!

I’m sure I missed something, and probably mis-identified a few things as well, but when the food was this terrific, and flying at us in tasting menu speed, I’m allowed a few unforced errors!

We finished with a signed copy of the menu by the Chef, and a photo with Alex and Diane!

Here is what the esteemed travel guide Fodor’s had to say about al Covo:

For years, Diane and Cesare Binelli’s Al Covo has set the standard of excellence for traditional, refined Venetian cuisine. The Binellis are dedicated to providing their guests with the freshest, highest-quality fish from the Adriatic, and vegetables, when at all possible, from the islands of the Venetian lagoon and the fields of the adjacent Veneto region. Although their cuisine could be correctly termed “classic Venetian,” it always offers surprises like the juicy crispness of their legendary fritto misto—reliant upon a secret, nonconventional ingredient in the batter—or the heady aroma of their fresh anchovies marinated in wild fennel, an herb somewhat foreign to Veneto. The main exception to Al Covo’s distinct local flavor is Diane’s wonderful Texas-inspired desserts, especially her dynamite chocolate cake.

Bravo to Diane and Cesare – this is one of the best places to eat in Venice!

We walked home by moonlight, another great day coming to a close in Venice…I’ve already posted about our arrival into Venice by boat:

I shared video of the ride in from the airport, as well as our arrival under the famed Rialto Bridge – you can see those videos here:

https://johnrieber.com/2018/10/06/welcome-to-venice-arriving-by-boat-to-the-worlds-most-magical-floating-city/

More to come from this magical floating city!

Bite Down On A Big Birthday Celebration!

One of California’s most famous burger chains is celebrating a big milestone on October 22.

Yes, the burger that the rest of the US can only dream about got one year older and another year better!

Happy 70th birthday, In-N-Out!

For those unaware, the fast food burger chain called “In-N-Out Burger” opened its doors on Oct. 22, 1948 in Baldwin Park, a suburb of Los Angeles California.

The distinctive building a sign will draw your attention, as will the LONG LONG LONG lineup of cars all day and night – you can order inside or drive-thru, and there is always a crowd!

In the 70 years since it first opened, the chain has slowly expanded throughout California, Arizona and a few in Texas, and it’s mystique has grown as well – mostly because the chain refuses to expand east – oh, and they have a wild “secret menu” as well!

Try The “Protein Style” Burger!

Exactly what you expect: all protein, no bun! Instead, the burgers and cheese are surrounded by lettuce, tomato and onion, plus their secret sauce!

The “Animal Style” Burger!

This is the most well-known secret menu item: it’s a patty that has been grilled with a coating of mustard, then they add pickles, and lots of grilled onions smothered in cheese!

The Legendary “Animal Style” Fries!

Yes, they take your french fries, smother them in grilled onions, cheese and sauce, and serve them up looking as good as they taste – and on this day, I got them with a “double double” – two patty burger, the most popular one they serve!

In-N-Out’s “No Flavor” Fries!

Now, going rogue here for a moment: if you get the fries here, you MUST get them animal style, because their fries simply don’t have any flavor! I’ve been told to order them well done, but if that’s what it takes to give them a nice potato flavor, no thanks…seriously, the only big flaw in the “In-n”out” legend…so, get them like this or not at all:

Thanks to Thrillist.com for the secret menu items – there are more of course, which you can see here:

https://www.thrillist.com/eat/los-angeles/the-in-n-out-secret-menu-ranked#

Sorry East Coast, you’re not going to get an In-N-Out Burger any time soon. The President of the company said they have no plans to open east of the Mississippi….the iconic hamburger chain will remain western US only.

The restaurant now has 334 locations in six states, so happy birthday and here’s to 70 more!

East Coasters, don’t complain too much, because you have a pretty spectacular chain or your own:

Behold The “Shake Shack” Burger!

While Shake Shake is expanding everywhere, it got it’s start in New York City, and it’s an amazing burger as well – see my review here:

https://johnrieber.com/2015/02/04/bite-into-shake-shack-cheese-stuffed-burgers-my-shack-stack-review/

Let me know if you’ve had an “In-N-Out” Burger!

Dinner Is A Black Tie Affair!

Because it was our anniversary, we adhered to the train’s request to keep dining a black tie affair, so we made our way down the coach hallway to dinner….well, with a stop on the way…

Of course, to get to dinner you must go through the bar car, and that means we begin our night with a special drink and some piano music…

Next up, we head to one of three dining cars – tonight, it’s the classic Cote d’Azur car with a real south of France vibe…

Our Anniversary Menu…

The dinner menu is a four course affair, although as you can see from the above menu, you can order ala carte as well, but we loved what they proposed, which began with a panfried turbot steak with thinly sliced potato scales and truffle carpaccio Champagne sauce:

Next up was a roasted fillet of lamb, coated with argan oil and sweet garlic, with an Oriental spices jus:

The dish was accompanied by a Zucchini, eggplant, sweet pepper and tomato Ratatouille and Tabbouleh with fresh peppermint.

Of course, we chose Italian wines for dinner since we were going through the Italian countryside…served is special “VSOE” glasses – this is, after all, the Venice Simplon Orient Express Train!

By the way, this was our view as we ate on the train – the Italian countryside at sunset…

A cheese tray is brought to your table next, and you choose your cheeses – and then as a surprise, they brought us an anniversary dessert!

The Venice Simplon Orient Express Chef de Cuisine Christian Bodiguel stopped by our table after the meal and got a picture with Alex, and yes, I found a way to not only take the picture but photobomb it as well:

It was a great dinner, beautifully prepared and presented – and that was true of every meal we had on the train, for lunch and dinner…and since we were done in the dining car, we made our way back to the bar car, where a party had broken out!

It was only packed to the rafters because these people were about to get up to have their dinner, so when they did, we all had seats to continue the party! Let’s turn over the narrative to Alex, who shows us the bar car at midnight:

What a great night of celebration! the entire team at the Venice Simplon Orient Express is phenomenal, and we each got pictures with them at various times…

OK, Chef was distracted on my shot – after all, he had a lot of amazing food to prepare!

This is the latest story about our incredible trip on the vintage Orient Express Train…

You can see what the accommodations are like onboard, check out the story here!

https://johnrieber.com/2018/10/04/all-aboard-the-orient-express-an-amazing-trip-through-europe-by-legendary-train/

Hope you enjoyed our anniversary meal!

Welcome To Budapest’s Great Market Hall!

It’s another of Hungary’s most majestic buildings!

The Great Market Food Hall was built in 1897 – making it the largest, oldest and most beautiful of all Budapest market halls!

C’mon inside – the Central Market Hall is one of the most popular tourist attractions of the city, because you can shop, stroll and eat all kinds of Hungarian delicacies!

Three Floors Of Fun!

The market hall has three levels. This is the basement, which has butcher shops, a fish market, and vegetable stalls…

Most of the stalls are on the ground floor – they have fresh produce, meats (especially dry salami and sausage), as well as Hungarian pastries, candies, spices, and spirits….here are some:

A Pound Of Paprika Please!

Of course we had to buy some Paprika, which seems to be the national spice of Hungary…and we also bought Hungarian wine as well, which was very good – the reds were a bit lighter in flavor, but tasty – and speaking of taste: it was time to go upstairs for lunch!

The second floor has stalls for souvenirs, but the real reason to go upstairs, aside from the great overview of the entire market, is to eat Hungarian food!

We chose the iconic Fakanal Etterem Restaurant, which is enormous, and offers a huge menu of traditional Hungarian food, served cafeteria style, and there is always a line!

Yes, there is a second menu posted in English as well, but who wants that? Here is a look at the process: you get in line, grab a tray, and then go along and tell them which items you want!

See what’s there on the top left of the photo? That’s Spaetzle, Hungary’s version of “pasta meets orzo!” And it was exactly what I wanted, topped by a Hungarian classic:

Wiener Schnitzel And Spätzle!

That’s right, a piece of veal thinly pounded, breaded and pan fried, sitting on top of Spaetzle, with a wedge of lemon…an iconic Hungarian dish!

Oh, except Alex got something even MORE iconic!

Hungarian Goulash!

Alex opted for a thick, meaty bowl of Goulash, served alongside some potato salad…it was a heartier version of Goulash than she had the day before – take a look at the picture she posted of that dish on Instagram:

This one was served as an appetizer, so it was more of a stew…either way, they were both delicious and filling, just as my Schnitzel was!

Oh, and one other very popular dish was this one:

It was a pork trotter, held in place with a big carving knife, and served with a great Hungarian beer! Yes, we had to get one of their local beers as well:

There you go: traditional Hungarian food at Budapest’s oldest and most iconic market – just one of the many incredible adventures we had in this incredible city!

Budapest at night is bathed in golden light, an incredible sigh to see – here are pictures and video of a sunset cruise on the Danube:

https://johnrieber.com/2018/10/16/budapest-at-night-the-golden-glow-of-hungarys-history-from-the-danube-river/

Let me know if you are a fan of Schnitzel and Spaetzle!

The Infamous Double Down KFC Burger Is Back – In Japan!

One of my favorite websites, SoraNews24.com, always has the latest food from the far East, and they have the latest KFC news: the “Double Down” is back!

You know what a “Double Down” is, right?

Well, it’s a “unique” sandwich that makes “liberal” use of KFC Fried Chicken.

As SoraNews24 reports:

“When Kentucky Fried Chicken introduced Double Down, a wicked burger that replaces buns with fillets of fried chicken, Japan went on the offense and stuffed rice in there for an extra twist.

Now, the original is back yet again in Japan as The Double (520 yen, US$4.65). Available from November 1, it features sliced cheddar cheese, roasted bacon, barbecue sauce, and mustard dressing sandwiched between two thick fillets of fried chicken.”

Yes, you read right: double patties of chicken surrounding a rice patty with mustard, cheese, bacon and more…and if you want to see how they advertise in Japan, here’s one for the sandwich that offered up ketchup as well:

SoraNews24 goes on to report:

Also returning is the Colonel Charity Box (390 yen), which features a piggy bank in the form of a smiling Colonel Sanders. Each Colonel Charity Box purchase will donate 100 yen to the World Food Programme, an organization that strives to end hunger and improve nutrition in various countries around the world.

That’s right, save money for a good cause by stuffing it inside the Colonel…you know KFC has no shame when it comes to wacky food – in South Korea, they have the Double Down that replaces the rice patty with BEEF!

Bravo as always to SoraNews24, which has tons of great stories every day…see this one here:

https://soranews24.com/2018/10/30/kfc-japans-version-of-double-down-to-return-soon-sends-junk-food-fans-to-decadent-paradise/

And don’t forget that KFC released a “Double Down Hot Dog” once as well:

Yes, it’s a specially formed chicken patty surrounding a hot dog – click here to see what was included:

https://johnrieber.com/2015/01/26/kfcs-unbelievable-double-down-hot-dog-see-the-pictures-double-down-mania-goes-footlong/

If you want to know what KFC is up to beyond the “double down” – remember that they recently puckered up for “dill pickle fried chicken”:

You can see a taste test for this interesting approach to fried chicken by licking your fingers and clicking here:

https://johnrieber.com/2018/06/27/pickle-fried-chicken-is-here-kfc-puckers-up-for-a-dill-pickle-sauce-infused-fried-chicken-taste-here/

Anyone else up for a trip to Japan for a bite of this?

Welcome To Buda Castle!

Yes, the view at sunset is spectacular – the majestic Buda Castle overlooking the Danube River in Budapest…imagine what the views from up there are like!

Well, imagine no more!

Alex and I spent part of a day exploring one of Budapest’s most popular attractions: the magnificent Buda Castle!

Part of the fun in going to the castle district is how you get to it – by funicular!

Time To Ride The Budapest Castle Hill Funicular!

It’s a bit of a hike from the Danube to the Castle, so they offer a ride on a historical cable car!

Connecting the banks of River Danube and the Buda Castle, the Funicular (“Budavari Siklo” in Hungarian) has been in service since 1870.

The funicular had been meticulously reconstructed and rebuilt in a vintage style after being completely destroyed in a WWII bombing raid.

Here’s how they describe themselves:

“Located at the Buda end of the Chain Bridge, the funny ride on the Funicular takes only a few minutes, and it does provide a unique and beautiful view of Budapest, the River Danube and sights at the top of Castle Hill, such as the Fisherman’s Bastion.

Running every 10 minutes up and down the Castle Hill from early morning till late at night, do not be recoiled by the queues.”

That’s right, “do not be recoiled!”

Exploring Buda Castle!

We took the Funicular down, not up – but you’ll see that soon. The walk up the hill from the street below gives you many chances to get unique photos, as there are fortified walls and gun turrets along the way:

Once you reach the top, you can see all of the “Pest” side of Budapest across the river, and we weren’t the only ones trying to capture the shot:

Yes, the view of Budapest and The Danube from Buda Castle is incredible, and there is so much to explore from above, like this:

Budapest’s “Fisherman’s Bastion!”

The Fisherman’s Bastion was built between 1895 and 1902 as part of the series of developments that were to celebrate the 1000th birthday of the Hungarian state.

As their website point out:

“The Bastion was inspired by the architectural style of the early medieval times (Neo-Romanesque) approx. the year 1000, when the first Hungarian king started his rule. What is more, the 7 towers of the Halaszbastya features the 7 Hungarian chieftains who had led their tribes to the present day Hungary to settle down in 895, and the Statue of St Stephen (1906), the first Hungarian king (1000-1038). In short, it is a historical monument for the millennial Hungary.”

The Majesty Of Matthias Church!

Also in the area is this amazing church – as they describe it:

“Matthias Church is one of the finest churches in Budapest, and the most unique churches in Europe. Located atop the Buda Castle hill, it has been serving the citizens of the Buda Castle Hill since 1015, its foundation by the first Hungarian king.”

Nearby, a bombed out area from the war is still there:

After our fun tour, we took the funicular down, and I got completely unwanted narration from a group standing next to me:

The Buda Castle was a great way to see Budapest’s history, and spectacular views….and if you take the sunset tour on the Danube, this is what Buda Castle looks like:

Pretty spectacular, right? Budapest really lights up at night, and you can see that video here:

https://johnrieber.com/2018/10/16/budapest-at-night-the-golden-glow-of-hungarys-history-from-the-danube-river/

Of course, if all this tourism makes you hungry, then you have to dig into a bowl of real Hungarian Goulash:

My wife documented her meal, and so did I – click here to see my Schnitzel and Spaetzle!

https://johnrieber.com/2018/10/28/budapests-great-market-hall-hungarian-goulash-schnitzel-and-spaetzle-paprika-by-the-pound/

Let me know if you’ve ever been to the great city of Budapest!

Bite Into This Iconic “Potato Cake” For Thanksgiving!

Yes, the Thanksgiving Day menu planning is underway.

I love potatoes, and this is my all-time favorite dish – a “gateau de pommes de terre” – a “potato cake!”

It’s a dish I first had in Paris with my wife Alex at the legendary bistro Chez L’Ami Louis, home of the $125 chicken:

This is what their potato cake looks like, and it is a great new addition to my Thanksgiving menu – in addition to THESE of course:

There will always be mashed potatoes on my Turkey Day table, but here is how easy it is to make a Parisian potato cake as well:

Making The Chez L’Ami Louis Potato Cake!

Here is my step-by-step process for making this iconic “gateau de pommes de terre”…

I began with five Russet potatoes, which I peeled and then sliced thinly – you can do it on a mandolin, but I did it by hand, each slice approximately 1/4” or so thick…next, you sauté all of them together in a large NON-STICK frying pan – I used clarified butter as well:

The Pan Is Everything!

Make sure the frying pan is large enough for all of the potatoes, and has some depth to it, because this is the pan you will putting into the oven to finish the dish – and make sure it’s non-stick!

You will sauté the potatoes over medium heat for 20-25 minutes, and now is the time to pre-heat the oven to 400 degrees as well…

I added some chopped garlic in with the potatoes as well, along with a healthy amount of salt and pepper – the amount of clarified butter you use is a matter of taste, but at least several tablespoons…and I add a bit of olive oil as well – more oil will help ensure that the potato cake will caramelize int he oven and also come out of the pan easily…

After sautéing for 20-25 minutes on medium heat, the pan will look like this – and that is when you take it off the heat, and press the potatoes down evenly, so they look like a disc of goodness – and this is what you put into the oven!

Now, grab an oven mitt, because the pan will be hot! Here is what your cooked potato cake looks like when it comes out of the oven 25 minutes later:

What’s next is the most important part of the process – take a rubber spatula and gently glide it under your cake, all the way around the pan…this will loosen it up for the “flip” that is to come – that’s right, now you have to flip the cake, because the carmelized top is at the bottom right now!

Here is how I did it!

Again, this is your potato cake once you have flipped it over onto your serving plate…as you saw me do in the video, you add your raw chopped garlic and fresh parsley next:

Voila!

I’m very happy with how this potato cake turned out, and yes, it took a few attempts to get it right – I’ve had people help me with the “flip” and it’s just too awkward, so the key is a non-stick pan and good caramelization…and you will have this to enjoy!

What I love about this dish is how beautiful it looks when you serve it, and how nicely it will fit on a Thanksgiving Day table…it’s delicious and also, it reheats well, so it can be made earlier in the day and reheated while the cooked Turkey is resting…thanks to Chez L’Ami Louis for the incredible dish – and you can see our entire meal at Chez L’Ami Louis – and how they serve the $125 chicken in multiples stages – just click here:

https://johnrieber.com/2013/04/20/chez-lami-louis-love-this-125-paris-chicken-garlic-potato-cake-rocks-too/

We love this bistro, as much as we love Paris – and the potatoes of Paris:

Yes, these are some cheesy potatoes, part of our last visit to Paris – here is how we tackled the “potatoes of Paris:”

https://johnrieber.com/2018/01/27/a-guide-to-the-potatoes-of-paris-baked-mashed-fried-roasted-cheesy-a-cake-as-well/

Now, I have shared my favorite stuffing recipe before, but it is so good I need to share it again:

Yes, You MUST “White Castle” Your Thanksgiving!

It’s true: one of the best stuffing recipes comes from a fast food classic!

White Castle Slider Stuffing!

First of all: DO NOT CLICK AWAY YET! THIS IS NOT A JOKE!

This is a delicious recipe – and an award-winning recipe as well!

Yes, a stuffing recipe was created using White Castle burgers that won awards, and White Castle jumped in to embrace it – for good reason!

Here is the recipe card that White Castle provides – it is so easy and so good!

Time To Get Stuffing!

The recipe for White Castle stuffing is easy: you begin by dicing up celery, and I add more onion and garlic as well…you can also add carrots and any other vegetables that you like, then chop them up – and yes, I use Cheeseburger sliders for a bit of extra cheesy goodness!

You can buy your White Castle sliders frozen, then just defrost them overnight and chop away! Then add the herbs listed on the recipe, or any others that you like in your stuffing, and bake it in the oven…it really tastes great! Give it a try, and from now on, your Thanksgiving cooking will always look like this!

I leave with with an easy way to begin your Thanksgiving day – a White Castle breakfast slider!

Yes, here is my recipe for turning a White Castle burger into a breakfast slider:

https://johnrieber.com/2012/06/28/white-castle-breakfast-sliders-behold-the-380-calorie-wonder/

Let me know if you plan to make any of these – you won’t be sorry!

Don’t You Love Chinese Food?

Look at all of that deliciousness! Ramen noodles, potstickers – even tenshindon, a rice omelette with crab topped with a thick sauce!

Oh, just one thing: THESE ARE ALL SWEET DESSERTS!

Cue The Secret Desserts!

While it may look like this young woman is digging into a platter of great chinese food, they are all sweets!

The terrific website SoraNews24.com shared this hilariously secret way to have your cake and eat it too – just pretend it’s something else!

There is a sweets shop in Tokyo’s Shinjuku district called “Maplise”, where the specialty of the house is a decadent dessert that looks like a hot bowl of noodles! Yes, THIS is a dessert!

This amazingly creative bakery has mastered the art of designing desserts to look like regular chinese food, so you can indulge without being discovered! Not only that, they serve the desserts to you in chinese food containers!

So much espionage!

However, the real spy games begin when you take your delicious desserts out!

“Salt Ramen” For Dessert!

Here is how SoraNews24 described what they ordered – the “salt ramen”:

“Even looking at them up close, they look like the real deal. They’ve recreated every detail, including a transparent soup for the noodles and the crunchy fried skin of the dumplings. The tenshindon was especially well done, from the looks of the egg, to the shininess of the sauce, and even the handful of green peas normally used as a garnish wasn’t forgotten.”

Imagine sitting at your desk, eating a bowl of ramen noodles like this…friends and co-workers stop by, glance over, and move on…but you know what you are biting into: CAKE!

More “Tenshindon” Please!

And remember that tenshindon, the rice omelette with crab topped with a thick sauce?

Well, an amazing thing happens as you take your fork and cut into it – this beautifully created dish is actually a CHOCOLATE CAKE:

Yep, a chocolate cake! And these realistic pot stickers are also…that’s right, dessert!

Pass The Soy Sauce, Please!

That’s right, they even have “soy sauce” for you to make the deception complete, but don’t worry about it spoiling your sweet tooth – it’s really maple syrup!

Now you know why I love Tokyo so much – so when I took my wife and son there, we had to go to the “fake food” district!

Yes, we were in a store filled with fake food – and of course, I had to buy a plasticized cheeseburger!

My son and wife got plastic food as well – now why do they make this? Only one way to find out, check out the reason here:

https://johnrieber.com/2016/07/09/tokyos-got-my-wagyu-beef-burger-amazing-kappabashi-plastic-food-burger-shirts-tokyo-rules/

Plastic food is all the rage in Japan – to the point that the school girls are even WEARING IT!

Yes indeed, it’s wearable plastic food! See who is doing it and why by clicking here:

https://johnrieber.com/2016/11/26/wearable-bacon-for-your-head-japans-newest-plastic-wearable-food-fad/

Let me know if you are up for some “secret desserts” or plastic food!

Time For Turkey!

Once a year, most of the country makes a Turkey. Some brine it, deep fry it, smoke it, or just bake it in an oven. But why do that when you can do THIS?

Here is my favorite Thanksgiving Turkey recipe – simple yet delicious! A “maple glazed”bacon wrapped” Turkey!

It a terrific way to make your bird, and it’s simple!

There is no real prep work you can do except buy your Turkey ahead of time so that it is completely thawed on Thanksgiving morning – the rest of the recipe gets done from scratch!

Get Your First Bird Ready To Go!

First, take your thawed Turkey…we used a 14-pounder, which worked well….clean it out – setting aside the gizzard and neck for gravy stock of course! Pat your Turkey dry, salt and pepper the inside and then slather – and I mean SLATHER – the whole bird in butter…

I use a variety of fresh herbs like Rosemary and Sage, chopped up and integrated into the butter as I rub it on…and you can stuff some butter underneath the skin as well, so it bastes the bird as it roasts…and then you want to grab your best friend in the world…BACON!

Show The Bacon Love!

How easy is this? Decorate your Turkey with bacon! Be as creative as you want in layering the bacon across the turkey, some people even like to “braid” theirs…it will stick nicely to the butter, is easy to maneuver around the drumsticks and wings, and looks great when you are finished!

Time To Stick This Bird In The Oven!

Of course, I didn’t get a shot of the actual “maple glazing” – but you know what to do: just brush maple syrup over the bacon, painting it nicely for a great flavor and color!

For me, Turkeys are incredibly easy to make. You can always find great recipes and cooking guidelines online and in a wide variety of cookbooks and magazines, but I cooked my 14-pounder for 3-1/2 hours at 325 degrees.

Of course, you will use a thermometer to check the internal temperature, and you can tent it with aluminum foil or a brown paper bag if you want to avoid too much color…once at the proper temperature, take it out!

I let the bird rest for 20-30 minutes when done.

After that, all you need to do is carve and serve – I add a couple of slices of the crispy bacon along the side for extra flavor…oh, and if you REALLY want to be an overachiever, here is what someone did with the bacon:

That’s a very intricate weave, so you are on your own with that…

And if you want some amazing stuffing, try this recipe:

White Castle Stuffing!

This is no joke – White Castle burgers make a great stuffing! Listen, it tastes great, is easy to make and is a funny thing to talk about as well!

Another great new side dish to make is a variation on mashed potatoes – make a roasted “potato cake” instead!

This classic preparation is from Chez L’Ami Louis in Paris and it’s also a showstopper!

See the recipe for both here:

https://johnrieber.com/2018/11/17/two-side-dishes-to-make-this-thanksgiving-paris-potato-cake-white-castle-stuffing-too/

Let me know if you try any of these recipes!

We got no food, we got no jobs… our PETS’ HEADS ARE FALLING OFF!

With those simple words, time to wrap up this Thanksgiving weekend food marathon with a look at one of the funniest films of all time – through a culinary lens!

Time To Bite Down With Jim Carrey!

“Dumb & Dumber” film was a huge hit, one of many for Jim Carrey – and it also raised a “toothy” question: since Carrey was already a big star when the film came out, how did they do the chipped tooth special effect you see in the movie?

Easy! It Was Real!

In fact, years before the film, Carrey had chipped his tooth and had it capped, so he really has that! He simply had the cap removed for the film to make his character look more deranged!

And the film has a strange affinity for food!

The plot of “Dumb & Dumber” was simple: a pair of dumb friends named Harry Dunne and Lloyd Christmas set out on a cross country trip to return a briefcase full of money to its rightful owner, a beautiful woman named Mary Swanson.

However, the duo are unaware of a bigger conspiracy involving Mary and the briefcase, and a pair of criminals involved in the conspiracy attempt to chase Harry and Lloyd down for the briefcase – and throughout the chase, there are sequences with food!

There are many funny sight gags involving food like this one.

In one scene, Jim Carrey has a fantasy he will be dining with a beautiful woman …and here is how he handles “disruptions” from the horny Waiter and angry Chef:

“Hot! Hot! Hot!”

Another funny scene is all about food.

Without knowing it, Harry and Lloyd get rid of a hired killer, who is tracking them. Here is the infamous “hot pepper” scene from the diner, when the hired killer gets a little more “sauce” than he bargained for!

There are many references to food in the film dialogue as well:

Lloyd Christmas: All we need to do is show a little class, a little sophistication, and we’re in like a dirty shirt.
Harry Dunne: No problem, Lloyd. We can be classy and sophistic… Oh, check out the funbags on that hosehound.
Lloyd Christmas: I’d like to eat her liver with some fava beans and a nice bottle of Chianti.

There were many funny moments as the duo travelled across the country, like this unfortunate encounter for Lloyd….

Here is one hilarious diner scene, beginning with the “soup du jour”…

That’s a wrap on my weeklong fascination with food, which included a unique cooking method: dishwasher!

It’s real, and it works! Here is the process in full:

https://johnrieber.com/2018/11/23/dishwasher-lasagna-dishwasher-salmon-the-cleanest-way-to-eat-2/

Let me know if you’ve eaten anything from “Dumb & Dumber!”

Ready To Bite Down On Greatness?

Many of you know I have a “thing” for burgers: of all shapes and sizes, no matter what is done to them – in fact, usually BECAUSE of what is done to them…like this:

Some of you have decided to regularly send me burger info or tag me on burger posts, and for that, I say “THANK YOU”.

How About This For Lunch?

Deb Jenkins invited me to lunch, enticing me with a post on my Facebook page of this massive tower of meat and cheese apparently on the menu if I agree…to which I said: “pick a time!”

Bigger Breakfast Bites!

Kareen decided I needed to know that McDonald’s was now serving a “Triple Breakfast Stack” – two slices of American cheese between two hot sausage patties topped with thick-cut Applewood smoked bacon and an egg.

She suggested it was perfect for my blog.

To which I replied to her: “yes, indeed!”

And here it is….now, one more suggestion, which has actually been sent to me by more than a dozen people – notice a trend?

The “Cheese-Dipped” Burger!

Thanks to all of you for this one!

The Burger Point Restaurant in Sydney, Australia is known for its massive gourmet burgers, but their cheesy sauce is the real show-stopper. Their Big Boss handcrafted burger is perfect for dipping in the sauce.

Check out the video:

Yes, “dip and dip again” is what I say!

So, the wild world of burgers never stops changing…I posted about this one before, and it still fascinates me:

Yes, it’s a burger served in an edible wrapper in Brazil, because why not? See video of that invention here:

https://johnrieber.com/2016/12/15/burger-technology-brazils-edible-burger-wrapper-cambodia-mikes-superstack-burger-bite-down-on-the-worlds-most-unique-burgers/

Of course, one of the most unique burgers I have tried is thanks to “The Squeeze Inn” – and this masterpiece of burger greatness:

This burger joint has a unique way of making their burgers, which makes it look this way – read more here:

https://johnrieber.com/2017/11/02/squeeze-with-cheese-please-the-amazing-squeeze-inn-burger-unique-cooking-recipe/

Thanks again to all of you for sending me “burger porn” – keep it coming!

Time To Share An Amazing Holiday Feast!

If you are looking to bite into something different this Christmas – time to go Provencal!

This is “Gigot D’Agneau” – and it’s my favorite holiday meal, thanks to the incredible Chef / Author Patricia Wells!

Making “Gigot D’Agneau”, inspired by Cookbook Author and Food Writer Patricia Wells!

Alex and I got the chance to cook with Patricia at her house in Provence – an adventure of a lifetime!

Yes, this is me stealing a bite of food under the watchful eye of Patricia Wells.

It was all part of a cooking adventure with the Author, who hosts cooking classes at her house in Provence, France.

It inspired me to make my family her classic roast lamb shank, which is baked on top of potatoes, onion and tomatoes so that the incredible juices from the lamb soak into the gratin!

Time For A Provencal Holiday Feast!

This is a great family feast that evokes the best of Provence! Thanks to Patricia Wells and all of her incredible cookbooks, you can travel to the south of France yourself!

First Up: “Gigot D’Agneau”

Let make a roasted lamb shank with provencal vegetables! First, preheat your oven to 400.

Rub the bottom of your roasting pan with a split piece of garlic. I also lay down a dozen slivers of butter to help the potatoes carmelize…then slice your potatoes and lay them down as the base of your dish…

On top of the potato I spread sliced onion…instead of chopped, I like them spread out as rings, and then I add chopped garlic. The amount is up to you…but a head of garlic and one large onion worked for me…

Next, slice tomatoes over the top of the onion – I used three tomatoes total, and I cut them in a larger chunk as they will melt down a bit during cooking – and then I season the dish with a healthy amount of salt, pepper and fresh thyme…

I used a leg of lamb that was just under six pounds. I got mine bone-in, which I think helps the flavor of the meat…Put the lamb shank on an oven rack, which you put directly over the vegetables…season the lamb with salt, pepper and fresh rosemary…

I roasted the lamb for about an hour and fifteen minutes…the thicker part was medium rare and the smaller side of the shank was medium, so it worked well for everyone!

I removed the lamb to a cutting board and let it rest for fifteen minutes – then sliced it up for everyone to enjoy…

Patricia also told us about the best potato cake in Paris, which I have since made at home:

This is a much easier recipe than the end result may look – it’s all about mastering the “flip” of the hot pan to reveal the cartelized potatoes in the bottom:

Here is the recipe for the legendary potato cake from Chez L’Ami Louis in Paris:

https://johnrieber.com/2018/04/19/cooking-an-iconic-paris-potato-cake-yes-i-tackled-the-chez-lami-louis-gateau-de-pommes-de-terre-recipe/

The first time we made this dish, we served a 2004 Grenache that was signed by the winemaker…we got this bottle when we toured the Chateauneuf-du-Pape wine region:

So now, a bit more about the inspiration for this dish, and how we got the signed bottle of wine:

Cooking With Patricia Wells!

Patricia and her husband Walter Wells own a home in Provence, right outside the small village of Vaison la Romaine…

The couple open up their house several weeks a year for cooking classes – one that my wife Alex and I were able to attend in 2009. We spent 5 days with Patricia, Walter and ten other participants, a terrific group of people who shared our passion for food and adventure.

Here we are with Patricia, posing in front of the Julia Child’s provencal stove – a personal gift to Patricia from Julia:

This was a cooking adventure of a lifetime, and it inspired me to cook with a provencal feel, like Gigot D’Agneau! Here is a look at our cooking adventure:

https://johnrieber.com/2013/10/20/new-patricia-wells-cookbook-her-amazing-cooking-classes/

And since we were in Provence, we took time to explore the wine region as well!

Here is a look at our trip through the provencal wine region:

https://johnrieber.com/2012/09/03/wine-roman-ruins-and-gigondas-too-whiskey-babys-and-a-few-papes-touring-provence-thanks-to-patricia-wells/

Happy holidays – let me know if you make any of these!

Welcome To Budapest Hungary!

Alex and I had a terrific visit to this unique city, as you can see here as we overlook the Danube River from the “Buda” side of the city – that’s “Pest” on the other side…and of course, when in Hungary you have to try their cuisine!

Budapest’s Only Two-Michelin Star Restaurant, Onyx!

Alex researched the restaurants in Budapest, and we got into Hungary’s only two Michelin Star restaurant, Onyx!

Here is how Onyx describes itself:

A RENDEZVOUS WITH TRADITION AND EVOLUTION IN THE HEART OF BUDAPEST

Located on Vörösmarty Square in the heart of Budapest, the Onyx Restaurant, opened its doors in April 2007. With the opening of the restaurant our goal was to establish a restaurant with a high standard of international quality in Hungary. The restaurant is located adjacent to the renowned Café Gerbeaud, on the site of the former ‘Little Gerbeaud’. The philosophy of the restaurant and the Café is one and the same everywhere: the encounter of tradition and innovation.

As you can see, a very refined space – here is a look at the menu the night we were there, called:

„WITHIN OUR BORDERS…”

It was an eclectic menu, beautifully presented and highlighting all local ingredients…let’s take a look, beginning with a tray of hors d’oeurves:

Water buffalo tartare, shallot, mushroom

I never knew Water Buffalo was a “local” Hungarian ingredient, but it must be, and it was delicious, followed next by the decadent:

Goose liver, coffee, almond

Yes, luxurious goose liver has been coated with ground coffee – which really helps cut the richness – very different but perfectly executed.

Catfish, bacon, „fish soup”

Well, this dish has my name written all over it – a beautiful piece of fish wrapped in bacon and served in a delicious fish broth!

Oxtail consommé

This refreshing consomme was next, and then a beautiful Venison dish:

Venison “montage”, duck ravioli, celeriac, chervil

As you can see, all of the dishes were beautifully prepared and presented, and we had to have a bottle of Hungarian red with our main courses…

„Túró rudi”, forest fruits

We assumed this plate of sweet forest fruits and sorbet was the last course. Not true!

The last dish was a surprise showstopper – a volcanic dessert!

Take a look at the video I shot as it arrived:

The restaurant is proud of its two Michelin stars, and deservedly so: they really tried to blend traditional Hungarian cuisine with a modern approach…bravo to the entire team at Onyx!

After dinner, we walked back along the Danube River, where many buildings were blazing:

If you follow the river, you will pass bridge after bridge, crossing from the “Pest” side we were on to the “Buda” side…and all bridge were lit up, even the ones in the distance:

We had a great time at Onyx, but it wasn’t our only food experience in Budapest – I mean, when you are in Hungary you MUST have Goulash!

Alex posted about her dish, and we went to Budapest’s Great Market Hall for Schnitzel and Spaetzle” as well! See those dishes here:

https://johnrieber.com/2018/10/28/budapests-great-market-hall-hungarian-goulash-schnitzel-and-spaetzle-paprika-by-the-pound/

It was all part of our great adventure on the Venice-Simplon Orient Express train, which included arriving in Budapest by steam engine!

You can see video of the train in action, as well as more of our adventure onboard by clicking here:

https://johnrieber.com/2018/10/13/the-orient-express-train-steams-into-budapest-unique-engine-powers-us-to-hungary/

Let me know if you’ve ever had a volcanic dessert!

Want Some “Crazy Fish?”

If you like the look of this dish, then this is the post for you – because I’ve got two books that celebrate incredible food like this, with recipes!

Let me set the stage:

Imagine Life On a Yacht!

This picture sums up what I imagine life on a yacht is like – bikinis and the deep blue sea – and nights moored at French Riviera towns with views like this:

hotel monaco.16

Photographer Christophe Chou captured sunset in Monaco – what a life…and guess what? All of these mega Yachts and Sailboats have gourmet kitchens like this one:

Here is a terrific book about cooking on a yacht that is cruising the Italian Riviera, written by David Shalleck, a Chef who did just that! He took a job cooking for a wealthy Italian couple, and spent a season cooking aboard their private yacht as they cruised the French Cote d’Azur and Italy’s Costa Bella. Along with Writer Erol Munoz, he tells the “down below” story of cooking for the super-rich in one of the most beautiful places in the world!

This book is full of fun adventures, and interesting insights into cooking. Chef Shalleck got to shop some of the most amazing food markets along the French Riviera, like in Cannes:

The book is filled with funny food adventures, and a real insider’s peek at what it’s like to cook incredible food like this!

Fish in Crazy Water – Recipe by Chef David Shalleck, © 2007 David Shalleck

From the region of Campania and a classic of Neapolitan cooking, this recipe is all about a great piece of fish cooked in a wonderfully simple way. Since the list is short, using great ingredients is paramount. At the beginning of the cooking, everything in the pan is fairly dry, but by the time the fish is cooked, there will be a simmering bath of acqua pazza—crazy water! This is a perfect way to cook halibut and other flaky fish like snapper, grouper, or bass. Use vine-ripened tomatoes that are not too soft. And by rinsing off the capers, you will get seasoning from the capers, not the flavor of the brine. Serve with roasted or steamed potatoes.

Six 6-ounce pieces skinless halibut fillet
Fine sea salt
Freshly cracked black pepper
2 large garlic cloves, peeled
2 tablespoons extra virgin olive oil, plus a little for drizzling
About 1 3/4 pounds ripe, firm tomatoes, seeded and cut into 3/8-inch dice (3 cups)
2 tablespoons finely chopped Italian parsley
1 1/2 tablespoons drained capers, rinsed and finely minced

Season the fish on both sides with salt and pepper. Lightly crush the garlic cloves and put in a sauté pan that will be large enough to hold all the fish and some of the tomatoes in between in a single layer. Add the olive oil and heat over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the cloves are immersed and sizzling at one side of the pan in a pool of the oil. As the cloves start to turn golden, lay the pan flat on the burner so the oil covers the entire surface. Place the fish in the pan, skin side down. Tilt the pan so you can spoon some of the garlic oil over the exposed side of the fish. Season the tomatoes with salt and pepper. Add the tomatoes and parsley, evenly distributing them over the entire surface of the fish and in between the fillets. Cover and lower the heat so the pan juices come to a slow, even boil. Add the capers 2 to 3 minutes later so their flavor will not overpower the rest of the dish. Continue to simmer until the fish is opaque and slightly firm 3 to 4 minutes.

Transfer the fish with a slotted spatula to warm plates or a serving platter. Using a slotted spoon, place the tomatoes over the fish, then with a regular spoon, place some of the residual “crazy water” in the pan over the fish and enough on the dish or platter to serve it in a shallow pool. Finish with a drizzle of olive oil. Serve subito (immediately)!

I have been fortunate enough to go to the south of France, and I love the food there – one in particular:

Soupe de Poisson – this thick, rich fish soup is topped with slices of baguette that have been slathered with aioli and shaved parmesan…amazing!

See more of my Cannes food adventure here:

https://johnrieber.com/2013/04/29/cannes-french-riviera-charm-soup-de-poisson-cannes-sandwiches/

My wife Alex and I also cooked int he South of France:

We had the chance to cook at a terrific cooking school in the south of France, and I have posted about that great adventure before…you can see what we cooked here:

https://johnrieber.com/2012/06/10/tasting-provence-cooking-with-patricia-wells-food-and-travel-unite/

Perhaps that is why I was so intrigued by a book I found, which documented one Writer’s effort to change his life by cooking his way through Europe!

The Saucier’s Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe!

This is the perfect storm of a memoir: a great travel guide, a funny cooking adventure, and a mid-life crisis all in one book!

Author Bob Spitz was going through a mid-life crisis, so he decided to get away and embark on a foodie trip to Europe with one goal: to learn to cook like a pro!

Here is why I loved the book: Spitz is open and honest with his personal life: he spent eight years researching and writing a book on The Beatles, and his marriage failed during that time.

The Author arranges to cook at several private cooking schools, like one in the south of France near Cannes:

Spitz also is allowed into the kitchen of the 3-star restaurant L’Arpege in Paris – where he meets legendary Chef Alain Passard – to hilarious results:

He also attends private cooking school in France, and end up in Italy – and in the kitchen of a small local restaurant that helps him understand the true meaning of food:

Throughout, Spitz is honest – and acerbic – about the Chefs who are teaching him, the other students who are cooking alongside him, and the people in his life who have left him…and of course, he cooks and cooks and cooks…

I found the book to be very entertaining, funny, and full of great recipes…but the book was very polarizing as well – many Amazon reviews were fairly devastating – here is one:

“This book was so full of misinformation that it was a struggle to read. It was unreal to see the mistakes. Restaurants spelled incorrectly, villages set in the wrong geograhic locale, horrific descriptions of people. One cannot believe the arrogance of this author.”

The negative reviews focused on his honest opinion about the people he meets on his food journey – but I thought it was very well written and funny, and he is as tough on himself as anyone else in the book:

There were also many positive reviews on Amazon as well, like this one:

“I just loved this book. It was so reminiscent of some of the cooking schools, classes and experiences that my friends and I have encountered. Spitz’s take was so “right-on” that I was swept away with his descriptions and could, almost, smell and taste his creations. We four ladies have traveled the “Circuit” and though we didn’t visit the exact schools and or restaurants Spitz did, we were parrallel to most of them.”

So you can see, many people agree with me: this is a great book for foodies, as well as travel fans!

Let me know if you’d be willing to see the world from this view!