Sweet Mistakes

I am posting today in keeping with my promise to share both triumphs and failures in the kitchen. While I hope the balance remains heavily on the triumphs side of the scale, today's post might best be classified as a failure. But, as is often the case with baking disasters, something quite delicious and unexpected can often come from a botched attempt at something else. Herein lies the story of these Dark Chocolate Peanut Butter Truffles with Pecans.

While at work yesterday, I was struck with something I thought would be a brilliant chocolate creation. Looking back, it seems like a terrible idea that was not thought out properly, but that's the agony of hindsight, isn't it? Everything seems clearer looking back. But back to the idea, homemade dark chocolate candy bars filled with caramel, coconut, and pecans and topped with melted peanut butter baking chips.

I melted dark chocolate and dolloped a couple tablespoons into each cupcake liner, followed by the caramel, coconut, and pecans. Then, melted the peanut butter chips and capped each chocolate creation off with a generous scoop. In my head, the chocolate would harden, leaving a gooey caramel center and a firm peanut butter top, like a candy bar. In the morning, I realized the sheer magnitude of my creations, and not in a good way. They might have been successful, had I used about 1/8 of the chocolate and peanut butter chips, but what I ended up with were chocolate bricks in the shape of cupcakes - enough to make most people sick to their stomachs after a few bites.

Standing in the kitchen in my pajamas, I felt disappointment start to creep in. Because of the expense of baking, and being that it's not exactly a necessity (though some may beg to differ), I focus most of my foodie energy into meals, saving the baking for trips home when I can raid my mom's pantry. When I do bite the bullet and buy baking supplies, I want whatever I am making to turn out well. I took a breath, cleared my head, and decided that these bricks in front of me could be molded into something much more delicious.


Melting them down was my first course of action, though I didn't know what I would do afterwards. I placed everything, coconut, caramel, pecans, dark chocolate, and peanut butter chocolate into a pan and began the process of melting it, hoping for some sort of silky goodness. What I got instead was a consistency more akin to cookie dough than melted chocolate.



Confused as to what I should do next, I transferred the chocolate dough to a bowl and added a cup of creamy peanut butter, after which I formed the dough into 1-inch balls. Realizing these now were fairly similar to chocolate truffles, I rolled them in cocoa powder and placed each truffle in its own paper baking liner. The result? Pure chocolatey peanut butter deliciousness! The pecans gave them a nice crunch, and surprisingly, they stayed soft. I would love to give you the recipe, but it will have to wait until I am able to try them again, this time intentionally. Here's to making disasters in the kitchen something worth savoring!

Madison

Southern Comfort

Think about the foods that make you feel like you're home. What are they? Cookies, lasagna, a favorite pie, or maybe a soup. A few things come to mind when I think about home-cooking. My mom's meatballs, beef stew with biscuits, and a fresh garden salad with poppyseed-balsamic dressing. But really, for me, it's all about the Southern cooking. We're talking grits, pinto beans with ham, cornbread with butter, and rice. My dad's side of the family comes from the South, and while I would never classify either of my parents as classic Southern cooks, I have developed a taste for the best of what the South has to offer.


My taste buds prefer sweet barbecue pulled-pork sandwiches, and cornbread should always be salty and served with butter. And let's not even start on sweet tea. So it's really no surprise that one of the top priorities, aside from family time, on my trip to North Carolina was to get some of that good Southern cooking. Funny as it may be, I just love Cracker Barrel, so to Cracker Barrel we went (twice).


While there, I treated myself to grilled Trout, pinto beans, chicken tenders, and indulged a bit in cornbread muffins and fried okra. The pictures just don't do this food justice, but then again, I don't think Southern food was made with the intention to be photographically beautiful. Nope, just looked at the pitctures again, not nearly as pretty as it was tasty.


It was a short trip, less than 24 hours in North Carolina, but a beautiful time regardless. Just returning to my grandma's house, and spending time with a woman who seems much more like Mrs. Claus than any shopping mall impersonation, and getting to listen to her tell stories of our family history for hours was one of the most wondrous things I've done in a long time. Family really is the most beautiful gift of all, and when food traditions are added in, it's all the better!

Madison

Outstanding Oatmeal Raisin Cookies

 Allow yourself a couple extra minutes to read this post. Settle in, kick up your feet, and take a trip to The Hamptons withme, East Hampton to be precise. We would drive up a long gravel driveway and pull up to a rather large house, which wouldn't be all that unusual considering the neighborhood we are in. In fact, it would look much like every other house if not for an unusual structure across the yard from the main building. At first glance, it looks like a barn, until we get closer and realize that it's so much more than a building used to house farm animals. 

The scents wafting from this unusually beautiful barn are tempting and sweet, urging us to pick up our pace and discover the source of this decadent aroma. We knock on the door, because barns don't have doorbells of course. A few moments pass before the door swings gently open. In the doorway stands none other than The Barefoot Contessa, Ina Garten, holding a plate of the most delicious-looking cookies we have ever seen. Because she is The Barefoot Contessa and always ready for company, she invites us in to enjoy these sweet treats. It's like having your mom bake you cookies as a child, but this time you are an adult, and The Barefoot Contessa has taken over mom's post. 

In reality, I am a fraud. I don't know what Ina Garten's home in The Hamptons looks like, or where her barn is situated on the property. And I'm guessing she is not sitting around, baking cookies, waiting for complete strangers to trespass on her property so she can invite them in with open arms and a plate of hot cookies. But to me, that is Ina, warm and affable and a truly amazing cook and hostess to even the most insignificant of guests. 

When my own mother bought me The Barefoot Contessa's Back to Basics cookbook, I was skeptical. Could anything replace the all-encompassing and flawless Ultimate Southern Living Cookbook? I was willing to give it a try, at least for the sake of being a gracious gift-receiver. From the first recipe, I was captured. One after another, each recipe as flawless as the last, Ina Garten's fresh and minimal recipes were exactly as I aim to make my own. While I tested out the savory recipes, my mom embraced the sweets. 

If ever there were a professional cookie connoisseur certification, my mom would certainly have a framed certificate of her very own. So when she began to rave about the oatmeal raisin cookies from Ina's book, I knew they must be something special. It was months before I came home from college and tried one of these cookies. In the meantime, many a night I would call to chat with my mom, only to find out she was baking yet another batch of cookies to share with friends, family, and co-workers. 

The minute I bit into one of these little treats myself, I was sold. Crispy edges, chewy centers, chock full of oatmeal, raisins, and toasted pecans, I can't imagine a better cookie. Unfortunately I can't share the recipe with you all, for fear of copyright infringement, but I can tell you these cookies make buying the cookbook worth it. Even if you do not like anything else in the entire book.... it's all about these cookies. When we make them at home, they are usually larger than the ones I've made here. Over-sized, wrapped in cellophane, and tied with ribbon, they make the perfect gift. Something about these cookies whispers sophistication, just as I imagine Ina herself would. 

Heading down south to North Carolina with my dad to see my grandma this weekend. Expect some great Southern food to be featured in my next post. Yum! 

Madison 

Turkey Burgers with Broccoli Tomato Salad

Tired. The word of the day, week, and maybe even the month! It's not so much the kind of tired that you feel when you had one night of bad rest, but rather, the kind of exhaustion you feel when that one night of bad rest becomes multiple nights and tasks and responsibilities pile up. I don't have kids or a family, but I think I'm beginning to understand why so many moms resort to the help of take-out when exhaustion settles in.

But let's be honest, take-out can be a minefield to navigate. Often expensive and unhealthy, sometimes getting back in the kitchen is truly the best option. Truth be told, it dinner doesn't have to be an elaborate production. There are nights for that, and then there are nights when it's just about nutrition and fuel, and if it tastes great, count it a bonus.

So while this may not be the definition of culinary brilliance, it does meet the basic requirements of a healthy, tasty, weeknight-friendly meal. A nice way to add a little extra weight to this meal would be to put the turkey burger on a whole-wheat roll with some typical burger toppings, like lettuce and tomato. The salad oh so good! Chopped broccoli, tomatoes, feta cheese, and a bit of balsamic vinaigrette make it super simple. Serve it cold and enjoy the leftovers for lunch.

Turkey Burgers:
*1 lb. ground turkey
*2 Tbsp. Dijon mustard
*1/2 tsp. salt
*1 tsp. Italian seasoning
*1/2 cup shredded mozzarella cheese

Mix together the above ingredients and form into 4 patties. Grill or pan-fry over medium-high heat, 5 to 6 minutes per side, or until no pink remains. Place burgers on foil lined baking sheet. Turn oven to broil. Sprinkle the cheese over the four burgers and place broil for 2 minutes, until cheese is nicely browned.

Broccoli Tomato Salad:
*1 head broccoli, steamed and chopped
*4 medium tomatoes, chopped
*4 oz. feta cheese, crumbled
*4 Tbsp. balsamic vinaigrette
*1/2 tsp. salt
*1/2 tsp. ground black pepper

Mix together the above ingredients and refrigerate for 15-20 minutes, until chilled. Serve with turkey burgers.

The bottom line? Life is too short and cooking too fun to stress about weeknight meals. Let these recipes get you on the path to healthy, family-friendly cooking when time and energy is running low.

Madison

Chocolate Chip Pecan Scones

This morning I woke up rather groggy, wishing coffee had the power to make you look as awake as it made you feel. I had every intention of being well-rested today, going to bed early so I could catch up on a bit of much needed sleep. All was well until around midnight, when I woke up hungry. Staring at the ceiling, thinking about my midnight cravings and trying not to give in to any of them, the scones I made a couple days ago were on my mind.



In keeping with my belief that all breakfast pastries can, and should, be made a bit healthier whenever possible, I have loosely adapted a scone recipe from The Silver Palate Cookbook. They are made entirely with whole-wheat flour, a bit of butter, brown sugar, pecans, and skim milk in place of cream. I don't think the all-purpose flour or heavy cream will be missed, and your waistline will thank you.



Ingredients:
*2 cups whole-wheat flour
*2 tsp. baking powder
*1/2 tsp. salt
*4 Tbsp. butter
*2 eggs
*1/3 cup skim milk
*1/2 cup chopped pecans
*1/2 cup chocolate chips

Instructions:
*Preheat oven to 425.
*Combine flour, baking powder, and salt. Blend in butter with a pastry mixer until mixture resembles coarse crumbs. Add in eggs, one at a time, then add in milk, pecans, and chocolate chips.
*Roll onto floured surface into 3/4-inch thickness. Cut into circles with a cookie cutter or squares with a knife.
*Bake for 15 minutes, or until lightly golden and crisp on the outside.
Makes 10 scones

Sorry for the short post. A long day is ahead of me and I have to run. Enjoy!

Madison

Pearberry Sorbet

You may have thought that after the extensive talk of the Valley Junction Farmer's Market, I would have exhausted everything there was to say about a three-block stretch of vendors selling produce. That is, in part, correct. But while waiting for the stands to open, we ducked into a little shop on Main Street with the words COFFEE + ICE CREAM boldly emblazoned across the storefront. Coffee and ice cream...how could we not?

Turns out, this little shop sold more than just coffee and ice cream, it was home to the most amazing, refreshing dessert I have ever tasted. Okay, this may not be the only time I have said the phrase "most amazing dessert I have ever tasted," but please do not hold it against me. It's the only way I know how to stress how wondrous it really was. The object of my desire? Pear Italian Ice. Soft and creamy, sweet but not sickeningly so, this was homemade sorbet at it's finest.

While I am sure to return for another taste of this Italian ice when time allows, I knew that finding a version I could make myself was necessary for when cravings strike, or budgets are tight (and when ISN'T that the case?!) My Pearberry Sorbet is not an exact replication; it now bears my own unique take.


I began by slicing, and freezing, three pears which were still a bit crisp. Once the slices were frozen, about 4 hours, I removed them from the freezer and put them in a blender with one cup of frozen mixed berries, 1/2 cup of ice water, and 6-8 ice cubes. To add a touch of extra sweetness without any additional calories, I tossed in 1/4 cup Splenda.

Fair warning, it takes a bit of time to fully blend this mixture; it's super thick! Even a great blender may take a bit of coaxing to process until smooth, but hang in there because it's worth the effort. That is really all there is to it. Frozen fruit, ice, a bit of water and Splenda and you have a dessert that is not only refreshing but healthy as far as desserts go.



I chose to serve it immediately after blending, but if you want your sorbet a bit firmer, the freezer is your friend. You can place it in a plastic container and freeze for as long as desired. Get creative with this dessert. I can imagine how delicious a version using mango, kiwi, or pineapple would be. Maybe that will be next on the list. :)

Madison

Zucchini Parmesan

Yesterday, I made a trip to the farmer's market in Valley Junction. There's something about wandering through a bustling farmer's market that I find therapeutic. Typically I avoid large crowds like the plague. But living in Iowa, I have learned how very important it is to savor the last few weeks of warm weather before mother nature's mood turns frosty.

Weaving through the stands and trucks lining Valley Junction's Main Street, I had the sudden urge to eat vegetables, and lots of them. For a moment, while looking at a crate of heirloom tomatoes, I thought I could live life a happy vegetarian. That moment came to an abrupt end when I smelled the wafting aromas of tacos and fajitas being sold down the street.

But as wonderful as it all was, my purpose is not to give a complete review of the Valley Junction Farmer's Market. I intended to talk about dinner tonight: Zucchini Parmesan. Vegetables in my kitchen are usually prepared with nothing more than a bit of butter or olive oil, salt, and pepper. Zucchini demands a different treatment. Long adored by Italian cooks, I felt the best way to do this squash justice was to coat slices in Parmesan cheese and layer it with marinara sauce and mozzarella cheese.


Ingredients
*2 medium zucchini - thinly sliced into strips
*2 large eggs - lightly beaten
*1 cup grated Parmesan cheese
*1 cup marinara sauce
*1/2 cup shredded mozzarella cheese

Instructions
*Preheat oven to 375F.
*Dip slices of zucchini in beaten egg, then coat in Parmesan cheese. Layer half of coated zucchini slices in 8x8 baking dish. Evenly spread half of marinara sauce over zucchini, followed by remaining zucchini, remaining marinara sauce, and mozzarella cheese.
*Bake in oven for 15 to 20 minutes, or until zucchini is tender. During last 3 minutes of baking, switch oven to broil. Remove from oven. Allow to rest 5 minutes, then cut into slices.


Though this dish could easily stand on its own, I supplemented my Zucchini Parmesan with boneless, skinless chicken breast for a bit of protein. After cutting the chicken breast into slices, I cooked them in a skillet with a couple of tablespoons of olive oil until no pink remained, about 6 to 8 minutes.

So for those of you who live in a state where warm weather weekends are coming to an close, get out to your local farmer's market and be inspired by the last bit of summer produce.

Madison

Cupcakes a la Madeline

To me, the cupcake is a thing of wonder. When done correctly, it resonates of all that is right about desserts. Easier to master than an intricate layer cake, these individual cakes are more forgiving than most cakes ever dreamed of being. And if you mess one up, your entire bunch hasn't gone to waste. 

Cupcakes represent the way I think cooking and entertaining ought to be. Simple, almost childish food served in a special way that makes it fit for even the most extravagant of occasions. I've often thought about what I would serve if I were asked to cook for a group of celebrities or dignitaries. My conclusion? My mom's garden salad, chunky tomato soup, homemade lobster mac and cheese, and cupcakes! How fun to be able to eat something so reminiscent of childhood in a grown up setting.  

These are cupcakes as God intended them to be. Oversized, devilishly sweet jewels that beg you to take just one more bite despite the fact that you are already beyond your quota in sugar for the day, or maybe the week! The key to achieving this state of perfection is to balance the decadent sweetness of the icing with a cake that is rather un-sweet. To serve a sweet cake with a sugary frosting is the unforgivable sin of cupcakes, because after a bite or two, it leaves everyone feeling sick. And who wants their guests to leave with only the memory of how terribly stuffed and awful they felt?

Because they are so special to me, each of my original cupcakes gets christened with a name. Lola, Eve, Maria, Madeline...you get the idea. The star of today's post is Madeline, who was created for an American Cancer Society event to benefit breast cancer research. Appropriately pink, these strawberries and cream cupcakes were a big hit. 

Madeline Cupcakes (adapted from Magnolia Bakery's cupcakes) 

Ingredients 

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk 
2 tsp. strawberry extract
2 tsp. red food coloring

Instructions 

1. Preheat oven to 350 degrees
2. Line 2 12-cup muffin tins with cupcake liners
3. Mix flours together and set aside
4. With an electric mixer, cream together butter and sugar; gradually add in eggs, one at a time.
5. Add in flour mixture, alternating with buttermilk, beginning and ending with four. Mix in extract and food coloring.
6. Spoon batter into muffin tins and bake for 20-25 minutes.

Many have since asked me where I got the liners for these cupcakes. While they can be made by hand with parchment paper, if you are thinking of producing a large quantity, I would strongly suggest buying them online. I bought a large box online through Kitchen Crafts. I hope you enjoy these cupcakes as much as I do. Here's to making life a little sweeter. 

Madison

Monday Is For Coffee

I had no intention of leaving my blog unattended for this many days, but as is typical, life sometimes goes by much too fast! Now that I am back to the weekday routine, I decided that a perfect post for Monday was one about my all-time favorite drink. I have been remiss in posting about that which this very blog derives its name... espresso of course!

While reading my daily dose of news and searching the internet this morning, I happened upon a post about the best boutique coffee shops in America from Forbes. I was, to say the least, intrigued. Although I rely regularly on Starbucks for my coffee fix, I much prefer local, boutique shops to the standard Starbucks or Caribou. Something about coffee seems to demand authenticity and creativity. Perhaps that's why I find the little coffee shops so endearing. Each has a specific personality of its own.

The only shop on this list that I had actually visited myself was Barnie's Coffee. With ten stores in the Orlando area, it isn't a completely unique experience, but it's a local favorite that only exists in Florida, so I suppose that is close enough! If any of you have been to the others on the list, I would love to hear what you thought. I'm always looking for new places to go when I travel, coffee shops being one of them.

The link below will take you to the Forbes article and the subsequent slide show. I hope you enjoy it as much as I did!

Best Boutique Coffee Shops in America

Madison

Steel Cut Oats

This post, due to a crazy schedule, will be a bit shorter than most, but I wanted to take time to pay tribute to my mom's favorite breakfast food. While not a blogger herself, she did seem to think she should have input into the editorial content of THIS blog. Photo credits on this post even go to her, because in her enthusiasm for me to post about her beloved steel cut oatmeal, she took photos of her own breakfast.

Now, as a disclaimer on my end, I am not a huge consumer of steel cut oatmeal. Not because I have any complaints about flavor or texture, in fact I enjoy both quite a bit, but because of the time it takes to make them properly. When I reach for a bowl of oatmeal, it's usually the regular rolled oats, made in the microwave. But when I am home, my mom always seems to have a pot of steel cut oatmeal on the stove, usually enough for leftovers as well. In my opinion, that's they only way to make them because they take about 30 minutes of stovetop cooking before they are ready, and leftovers save time on busy days.

What makes this particular version different than other types of oats, like quick cooking or rolled oats, is the taste and texture. In my estimation, it's a texture much closer to cooked barley than traditional oatmeal. Hearty and with a bit of a crunch, it makes a small amount of oatmeal somehow feel like more. I would be remiss if I didn't also mention the taste. When you cook steel cut oats, it's often recommended that a bit of salt is added. This gives them an undeniably delicious nutty flavor.



My favorite traditional way to eat oatmeal of any time is to cook up a serving, about 1/2 cup dry, and once cooked, add in a teaspoon of brown sugar, a 1/4 teaspoon of cinnamon, a splash of milk, and a tablespoon of peanut butter (preferably the natural kind). The peanut butter is your secret weapon to creamy and delicious oatmeal every time.

While traditionalists may argue that sweet is the only way to go, I would contend that steel cut oats make a perfect platform for a savory breakfast as well. Add in a tablespoon of grated Parmesan cheese, some chopped fresh herbs such as parsley or basil, a dash of salt, and a touch of butter and you have the perfect dish to serve with bacon, sausage, or eggs. I wouldn't recommend this version for regular oats. Something about the texture would just seem wrong, but that's the beauty of nutty steel cut oats.

Here's to breakfast any time of the day!

Madison

Whole Wheat Pear and Plum Crostada

More often than not, when fall finally rolls around I am more than ready. The relief of crisp, cool air is much needed after three months of heat and humidity. But not this year. An unusually mild, and dare I say cool, summer has left me in a bit of a difficult spot. I am a devoted lover of all things fall, yet without a blistering hot summer, I find myself stuck between clinging to summer and welcoming in my favorite season.

Is it really time to embrace harvest pies and cobblers, or would it be better to just continue eating ice cream and sorbet for a few more weeks? This weekend, I think I found a balance. Not quite a pie, this simple, free-form crostada is where carefree summer and hearty, warming autumn converge.

There's something beautiful about making a crostada. No need for fancy fluting, pie plates, or even a recipe. A simple sprinkling of sugar, spice, and whatever fruit suits you is all it takes. For my version, I wanted to make it extra-healthful. The crust is made with 100% whole wheat flour and the filling uses just a touch of raw sugar. Plums from my aunt's tree and crisp pears were my fruits of choice, but apples, figs, and dates would all be delicious.



Pastry

2 cups whole wheat or all-purpose flour

1/2 cup shortening

1/2 cup cold water

1/4 tsp. salt

In a food processor, pulse the above ingredients together just until soft ball forms. Remove from processor; knead 2-3 times and shape into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.

Filling

3 medium crisp pears, cored and thinly sliced

6 small plums, pitted and sliced

1/2 cup chopped pecans

1/2 cup raw sugar OR 1/3 cup brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 cup whole wheat flour

In a large bowl, mix the above ingredients together until well combined. With a rolling pin on lightly floured surface, roll pastry into a 12-inch circle. Spoon filling into center of pastry, leaving a 2-inch border around the edge. Fold the edges of the pastry around the filling, and press together any overlapping edges. Don't stress! It does NOT have to look perfect.

Bake at 350 until crust is lightly golden and filling is slightly bubbly, about 25 minutes. Remove and slide onto a cooling rack lined with parchment paper. Cool completely.

I hope you enjoy this dessert, as much for the simplicity as for the taste. To me, it's what baking should be. Un-fussy and beautifully imperfect. And if you make a mistake, you have every right to claim it was intentional.

Madison

Cinnamon Spiced Oatmeal Pancakes

More often than not, the best recipe ideas come to me when I am laying in bed, waiting to fall asleep. The longer it takes, the more developed the recipes become. Sometimes the excitement over my new idea, usually a breakfast item because of its proximity to waking up, becomes so great that falling asleep becomes a challenge. Of course this leaves me too tired the next day to get much done, let alone have the motivation to cook something new for breakfast. Not even coffee has the power to overcome my sleepy state.

But of course, I am not writing to tell you about my sleeping habits, but rather, Cinnamon Spiced Oatmeal Pancakes. They were the product of one such sleep-deprived night and a couple of days of thinking while sitting in class.

Every now and again I enjoy a good stack of pancakes....as long as I don't have to wear anything besides sweat pants the rest of the day! Usually the caloric crater they put in my day is enough to keep me away for a couple of months at a time. But when that craving strikes for days upon days, it's hard to set aside. I figured it couldn't be too hard to take healthier grains, like rolled oats and whole wheat flour, and make a pancake that tastes just as good, if not better, than the original. Mission accomplished!


Don't let this picture fool you, they really are to die for. It was about half way through them that I finally remembered to take a photo to share with you all, which is why my fork decided to make a starring role in this picture.

1 cup old-fashioned rolled oats
1 1/2 cups water
2 eggs
2 tsp. ground cinnamon
1/2 tsp. salt
1 Tbsp. brown sugar
1/2 cup whole-wheat flour (all-purpose will also work)
2 tsp. baking powder

*Mix together the oats and water. Microwave on HIGH for 1 1/2 - 2 minutes, until oats start to boil over. Remove from microwave and transfer to large mixing bowl.

*Meanwhile, heat large skillet or electric skillet to medium heat. While skillet is heating, add remaining ingredients to cooked oats and stir well.

*Grease skillet with butter or non-stick cooking spray. Drop oat mixture by half cups onto greased skillet (mixture will be thick, you may want to spread it slightly with a spatula). Cook 3-4 minutes. Gently loosen pancakes and flip. Cook 3-4 minutes on opposite side. Transfer to a serving platter and cook remaining batter. Yields 6-8 depending on how big you make them.

Since we didn't have syrup, I topped mine with a few teaspoons of blackberry preserves and a sprinkle of brown sugar. Any jam, syrup, or fruit chutney would be delicious!

Madison

Restaurant Review: Lucca

At it's most basic, food is nothing more than fuel to complete daily tasks. I'm as guilty as anyone of not stopping to actually taste what I am putting into my mouth between classes and work. But Lucca is the kind of restaurant that reminds you why it is such a cherished tradition to enjoy, experience, and savor the food we put into our bodies.

Recently, a friend of mine moved to Des Moines from Chicago, and when we made plans to get together for dinner I knew exactly where I wanted to go. She was game for anywhere, so I hastily seized the opportunity to suggest Lucca, a restaurant I had heard rave reviews about.

The atmosphere is clean and modern without feeling cold, like so many 'modern' restaurants. A $28 prix fixe menu, which includes a primi and secondi plate, has no descriptors on it, just one or two word indicators. Waiters graciously explain the menu in detail, and believe me, every dish begins to sound irresistible. And the wine. Each glass under $10, my glass was a brilliant pinot nior from Oregon.

But no matter how brilliant the wine, it was nothing compared to the food. I think I will go to bed tonight and dream of gnocchi, my primi selection. It wasn't served in a heaping bowl, but rather a moderate portion, which I always appreciate when tempted to overindulge. These small little pillows of heaven were served in a light butter sauce, a sprinkling of Parmesan cheese, and a sprinkling of parsley. Perfectly seasoned, there was no need to add salt....thankfully so, since the table was devoid of salt and pepper.

The secondi was no less marvelous. Three large, plump scallops were served with a trio of shredded vegetables atop what I believe was a roasted pepper sauce, though I could be mistaken. Scallops, in my mind, are a tricky thing. Nothing ruins a beautiful scallop for me more than the gritty texture of sand. Thankfully I experienced no such thing, and was able to enjoy the beautiful crispness of the scallops, paired with the creamy sauce and shredded vegetables.

I realize I am gushing about Lucca like a middle school girl talks about a crush, but the food really was that good. Anyone in the Des Moines, Iowa, area should make sure to stop by this little gem in the East Village. I promise, if your meal is anything like mine, you won't leave disappointed.

Madison