Torta Mortadella
Torta Mortadella with mascarpone and ricotta icing spiced with marinated green olives, fresh parsley, and jalapeño pepper dusted with ground sweet chili pistachios. Continue reading Torta Mortadella
Month: July 2017
Breakfast at the Edge
Edge Coffee Shop fills a niche for those seeking coffee and breakfast before 8 am on weekdays who live and work in the Medical Center or Downtown area of Memphis. Continue reading Breakfast at the Edge
Creative Fine Dining at Chef Lorenzo Loseto’s George Restaurant
To our surprise, servers brought totally different plates and wine pairings to us for each course. This prix fixe twist maximized the variety of creations we could sample, so we exchanged plates and glasses halfway through each course. Continue reading Creative Fine Dining at Chef Lorenzo Loseto’s George Restaurant
Takht-e Tavoos in Tehran-to
Persian rugs, artwork, pillowed booths, and inscriptions written in Farsi adorn the space. Takht-e Tavoos’s brunch menu combines breakfast and lunch specialties and offers fresh salads of small plate mazeh (or meze) served with Barbary flatbread. Continue reading Takht-e Tavoos in Tehran-to
Zha Jiang Mian (Fried Sauce Noodles) with Stir-Fried Qing Jaing Cai
For my birthday this week, my brother Trey made fried sauce noodles (zha jiang mian) – a delicious dish of pork, mushrooms, ginger, and garlic cooked in a fermented soybean sauce popular in Northern and Middle China. Continue reading Zha Jiang Mian (Fried Sauce Noodles) with Stir-Fried Qing Jaing Cai
Chicken and Vegetable Korma
Cooking dark chicken meat on the bone adds meaty flavor to the sauce and the higher fat content in thighs and drumsticks is perfect for absorbing fragrant Indian spices. Continue reading Chicken and Vegetable Korma
Place at the Table 