The leeks at the supermarket were very beautiful this week, so I couldn't resist and bought one. I decided to make some potato and leek soup to go with my salads at lunch.
The problem with most potato and leek soup recipes is how much heavy cream and potatoes go into the soup.
You can still have the creaminess without adding too much fat or starches by subbing in cauliflower for some of the potatoes and using low fat (2%) milk instead of heavy cream.
This is a super duh easy soup that is pretty much goof proof and cooking merrily in 20 minutes. Takes about 40 minutes to completely cook through. Serves 4-6 hungry ppl.
You'll need:
1 large leek
3 yukon gold potatoes
1 head cauliflower
1 onion
1.5 cup chicken stock
1-2 cups milk
1-2 tbsp oil
1-2 tbsp butter
salt
pepper
Start by washing the outside of the leek. Chop off the root. Then slice the white part into 1/4 inch slices. Chop until you start to reach the green part. The green part is trickier because of the dirt trapped in the leaves. Just peel them off and rinse them under running water. Then chop the green part into 1/4 inch slices. Slice the onion in half then chop into 1/4 inch strips. Heat up some oil in the soup pot. Add the leek and onions with a pat of butter. Sautee.
In another pan, sautee cauliflower that you've rinsed and chopped into 1 inch pieces. Use some butter and salt to help with the browning.
Chop the yukon gold potatoes into 1/2 inch cubes. While the leeks and onions are caramelizing and sweating out their liquids, add the yukon potatoes. Keep sauteeing until everything is nice and golden brown and smelling tasty. Take the cauliflowers and add them to the soup pot. Sautee everything together.
When everything is nice and golden colored and smelling super tasty, add the cup of chicken stock. Turn the heat up to high. Cover the pot, and let it hit boil. When it boils, turn down the fire to a simmer, and add 1-2 cups of milk. The milk level is adjustable as long as the overall liquids cover all the ingredients. Salt and pepper to taste. Put the cover back on, and then let it simmer for another 20 minutes.
Go take a quick Facebook break and brag about making potato leek soup.
Come back to the soup. Poke the cauliflower and the potatoes. They should fall apart easily. Let cool slightly and then either use an immersion blender to puree the soup, or CAREFULLY ladle the soup into a food processor or blender and puree. I like mine sorta chunky so do as you wish.
Serve warm with a side of salad or with some toasted french bread. Yummers...
Wednesday, September 22, 2010
Saturday, June 26, 2010
Mah Po Tofu Recipe
Issay's sister Mio asked me whether there are some good ma po tofu recipes out there. Yes there are. But since I cook it so often, I guess I can post mine too. It's adapted from Fu Pei Mei's famous home cooking cook book, published in Taiwan over 10 years ago.
Ma Po tofu is a vegetarian friendly dish. You can easily substitute the meat in the recipe with some vegetarian mince (which resembles ground pork) or some sort of minced tempeh. You can probably even just do a straight vegetarian version with some vegetable stock and peas and carrots.
Anyway, here's the regular recipe I cook for Issay. The key to making successful Ma Po tofo is to make sure you simmer the tofu for a good twenty minutes to let the broth penetrate into the tofu and flavor it from the inside out.
Ingredients:
1/4-1/2 lb ground pork, turkey, or chicken (beef is a bit too fatty so I'd not recommend it). Good ground meat consists of a good blend of fat and lean cuts.
1-2 blocks of soft tofu (2 blocks to make leftovers), cut into 1 inch cubes and blanched for 1 minute in boiling hot water
1 tbsp of Chili bean paste(chili bean paste is a fermented bean product with chili seasoning added,kind of like a strong miso with chili, except more flavorful).
1/2 tsp chili powder (gives the tofu a smoky flavor)
2 tbsp soy sauce
1/3 tsp salt
1/3 tsp sugar
11/2 cup chicken or veg stock
2 tsp cornstarch, dissolved in 1 tbsp of water into slurry
1 tsp sesame oil
Lots of freshly cracked black pepper
2 stalks of green onion, chopped
First of all, you need to boil a pot of water. Drain and cut the tofu into 1 inch cubes. Then place the cubes into the boiling water for 1 minute. Drain.
Then, heat up a tsp of oil in a wok or deep bottomed pan. Start browning the ground meat on medium high heat. Season with the salt, sugar, chili bean paste, chili powder, and soy sauce. The meat should be well browned and smell very fragrant.
Then, add the stock to the meat. Bring to high boil. Add the tofu, then keep on medium to high boil for 20 minutes. By the end of the 20 minutes, the stock will have reduced by about 1/3. Then, add the corn starch slurry to the tofu while the heat is on medium. Stir until the sauce begins to thicken.
Turn off the fire, drizzle with green onions, sesame oil, and cracked black pepper.
If you can't find chili bean paste, just use a regular chili paste to get the mild heat. It will lack the pungency of the bean paste, but will still be tasty. For those of you who are averse to eating spicy dish... well this dish is probably not for you. Jk... just put in a little chili paste. It will be a mild version but not really ma po tofu... :)
Ma Po tofu is a vegetarian friendly dish. You can easily substitute the meat in the recipe with some vegetarian mince (which resembles ground pork) or some sort of minced tempeh. You can probably even just do a straight vegetarian version with some vegetable stock and peas and carrots.
Anyway, here's the regular recipe I cook for Issay. The key to making successful Ma Po tofo is to make sure you simmer the tofu for a good twenty minutes to let the broth penetrate into the tofu and flavor it from the inside out.
Ingredients:
1/4-1/2 lb ground pork, turkey, or chicken (beef is a bit too fatty so I'd not recommend it). Good ground meat consists of a good blend of fat and lean cuts.
1-2 blocks of soft tofu (2 blocks to make leftovers), cut into 1 inch cubes and blanched for 1 minute in boiling hot water
1 tbsp of Chili bean paste(chili bean paste is a fermented bean product with chili seasoning added,kind of like a strong miso with chili, except more flavorful).
1/2 tsp chili powder (gives the tofu a smoky flavor)
2 tbsp soy sauce
1/3 tsp salt
1/3 tsp sugar
11/2 cup chicken or veg stock
2 tsp cornstarch, dissolved in 1 tbsp of water into slurry
1 tsp sesame oil
Lots of freshly cracked black pepper
2 stalks of green onion, chopped
First of all, you need to boil a pot of water. Drain and cut the tofu into 1 inch cubes. Then place the cubes into the boiling water for 1 minute. Drain.
Then, heat up a tsp of oil in a wok or deep bottomed pan. Start browning the ground meat on medium high heat. Season with the salt, sugar, chili bean paste, chili powder, and soy sauce. The meat should be well browned and smell very fragrant.
Then, add the stock to the meat. Bring to high boil. Add the tofu, then keep on medium to high boil for 20 minutes. By the end of the 20 minutes, the stock will have reduced by about 1/3. Then, add the corn starch slurry to the tofu while the heat is on medium. Stir until the sauce begins to thicken.
Turn off the fire, drizzle with green onions, sesame oil, and cracked black pepper.
If you can't find chili bean paste, just use a regular chili paste to get the mild heat. It will lack the pungency of the bean paste, but will still be tasty. For those of you who are averse to eating spicy dish... well this dish is probably not for you. Jk... just put in a little chili paste. It will be a mild version but not really ma po tofu... :)
Sunday, January 17, 2010
Canadian/Quebequois Foods
I am currently traveling in Montreal for the Waterhouse art exhibit. This is also a chance for me to sample the French influenced foods of Quebec province. So far I've consumed:
Quiche (tasted like microwave oven...)
Octopus and lentil salad (marvelous)
Sorrel soup (which I didn't even know what Sorrel was)
Freshly baked french bread (perfect crust to soft interior ratio)
Poutine (was amazingly non-greasy given the fries drenched in gravy factor)
Terrine au canard et orange (Pate is the perfect combo of fat and meat)
And some other foods I might have forgotten.
My impression of Quebec is that it is a lot like France in mindset and approach to food. The people eat well and the produce they buy and utilize in the foods are amazing. We visited the Marche Atwater, a local farmers and gourmet foods market and were blown away by its cleaniless and the quality of foods available. I sampled the terrine there, which was creamy and savory with a touch of citrus. It was my breakfast and was immensely satisfying!
The gleaming fruits and vegetables and GIANT turnips at the farmers market were also found in the regular big chain super market. Prices there were very comparable to US prices, and the quality of meats seem far superior. Case in point the pork tenderloin. In the US, pork tenderloin is sold in large hunks which contain both the actualy tenderloin and all the surrounding meat. In Montreal, the tenderloin is a thin strip of extremely soft meat sold in a vacuum package. The meat's superior softness really makes it worthy of being called "tenderloin," and the US version really pales by comparison. I cannot imagine how delicious the tenderloin tastes when sliced and the lightly grilled...
The supermarket there also carried exotic cuts of meat such as milk fed veal and horsemeat (I was a little freaked out by that one). There was also plenty of liver from chicken, pork and beef variety all located right next to the regular cuts. In the US you'd have to ask the butcher for pork and beef liver if you wanted some.
The foods in Montreal are also very international. In fast food courts at the mall, foods ranged from Thai to Vietnamese to Mediterranean. Usually you're lucky to find just one Panda Express in a Chicago food court. Never will you encounter other Asian varieties.
Tomorrow is my last day here and I want to eat at the local Chinatown. I've heard very good things about the restaurants and can't wait to try it!
Quiche (tasted like microwave oven...)
Octopus and lentil salad (marvelous)
Sorrel soup (which I didn't even know what Sorrel was)
Freshly baked french bread (perfect crust to soft interior ratio)
Poutine (was amazingly non-greasy given the fries drenched in gravy factor)
Terrine au canard et orange (Pate is the perfect combo of fat and meat)
And some other foods I might have forgotten.
My impression of Quebec is that it is a lot like France in mindset and approach to food. The people eat well and the produce they buy and utilize in the foods are amazing. We visited the Marche Atwater, a local farmers and gourmet foods market and were blown away by its cleaniless and the quality of foods available. I sampled the terrine there, which was creamy and savory with a touch of citrus. It was my breakfast and was immensely satisfying!
The gleaming fruits and vegetables and GIANT turnips at the farmers market were also found in the regular big chain super market. Prices there were very comparable to US prices, and the quality of meats seem far superior. Case in point the pork tenderloin. In the US, pork tenderloin is sold in large hunks which contain both the actualy tenderloin and all the surrounding meat. In Montreal, the tenderloin is a thin strip of extremely soft meat sold in a vacuum package. The meat's superior softness really makes it worthy of being called "tenderloin," and the US version really pales by comparison. I cannot imagine how delicious the tenderloin tastes when sliced and the lightly grilled...
The supermarket there also carried exotic cuts of meat such as milk fed veal and horsemeat (I was a little freaked out by that one). There was also plenty of liver from chicken, pork and beef variety all located right next to the regular cuts. In the US you'd have to ask the butcher for pork and beef liver if you wanted some.
The foods in Montreal are also very international. In fast food courts at the mall, foods ranged from Thai to Vietnamese to Mediterranean. Usually you're lucky to find just one Panda Express in a Chicago food court. Never will you encounter other Asian varieties.
Tomorrow is my last day here and I want to eat at the local Chinatown. I've heard very good things about the restaurants and can't wait to try it!
Tuesday, December 8, 2009
1001 Foods You Must Taste and CORNISH PASTY!
My sister borrowed 1001 Foods You Must Eat Before You Die from the library. The lush pictures and detailed descriptions of the foods made me extra hungry as I rode the train home in the sleet and snow.
Amongst the stranges are Shiokara (Japanese picked fish guts) and Bundnerfleisch (Swiss style cured thin sliced beef). But the book is also full of delightful descriptions of all the different herbs, spices, and plants I've heard of and wanted to learn about. Definitely a great reference for foodies and budding chefs alike. I've heard of ramps and eaten them before (not it's not just a place where skatboarders play), but I never knew that they take up to 7 years to mature!
Issay and I spent the entire evening poring over the book and learning about delicacies from around the world. What strikes me the most is how all cultures evolve similar foods and preparations. One common theme is the value placed on fatty meats, my favorite being Royal Peking Ducks, which can contain a third of its weight in fat (since fat weighs less than muscles, that means the bird is probably half fat by volume). Another is the delightful preparation of various foods wrapped in pastry dough then fried or baked.
Which brings me to the subject of the Cornish Pasty, one of the most wondrous creations of mankind. Filled with turnips and chopped (not ground) beef, the hearty interior is wrapped in a baked crust with a ridged side perfect for gripping with your fingers. I am proposing a pasty baking night this weekend with my other foodie friends. This can be either at my home or yours (I do not own a pastry knife!). But we will bake then consume pastys warm from the oven. Please feel free to reply with your interest.
Amongst the stranges are Shiokara (Japanese picked fish guts) and Bundnerfleisch (Swiss style cured thin sliced beef). But the book is also full of delightful descriptions of all the different herbs, spices, and plants I've heard of and wanted to learn about. Definitely a great reference for foodies and budding chefs alike. I've heard of ramps and eaten them before (not it's not just a place where skatboarders play), but I never knew that they take up to 7 years to mature!
Issay and I spent the entire evening poring over the book and learning about delicacies from around the world. What strikes me the most is how all cultures evolve similar foods and preparations. One common theme is the value placed on fatty meats, my favorite being Royal Peking Ducks, which can contain a third of its weight in fat (since fat weighs less than muscles, that means the bird is probably half fat by volume). Another is the delightful preparation of various foods wrapped in pastry dough then fried or baked.
Which brings me to the subject of the Cornish Pasty, one of the most wondrous creations of mankind. Filled with turnips and chopped (not ground) beef, the hearty interior is wrapped in a baked crust with a ridged side perfect for gripping with your fingers. I am proposing a pasty baking night this weekend with my other foodie friends. This can be either at my home or yours (I do not own a pastry knife!). But we will bake then consume pastys warm from the oven. Please feel free to reply with your interest.
Monday, December 7, 2009
Microwave Oven Poached Pears
I bought some unripened Bartlett pears last week from the grocery and stuck them in the fridge because of my love of crunchy pears. Issay disagrees with me on the validity of the unripe pear and prefers to ripen his naturally out of the fridge. Although naturally ripened pears can turn into little golden balls of silky sweetness, I've also forgotten to eat them in time and arrived to find brown and spotty ones.
Since I've been sick at home with a cold for the past half-week, I decided to poach the pears instead of eating them raw in order to reduce cold induced coughing fits. But being lazy as I usually am, I decided to poach them in the microwave. The end result: pretty good, but longer stay in the microwave would have been ideal, so I increased the cooking time.
Try this dessert:
1 firm unripened Bartlett pear (or medium ripe), cut into wedges or cubes
1 tbsp brown sugar
1 tsp butter
Throw everything in a microwave safe bowl. Zap on high for 2 minutes. Stir. Zap for another 2 minutes. Stir. Zap for one more minute. Let cool. Consume with spoon and a side of ice cream or croissant (go for the croissant if you aren't sick!).
Since I've been sick at home with a cold for the past half-week, I decided to poach the pears instead of eating them raw in order to reduce cold induced coughing fits. But being lazy as I usually am, I decided to poach them in the microwave. The end result: pretty good, but longer stay in the microwave would have been ideal, so I increased the cooking time.
Try this dessert:
1 firm unripened Bartlett pear (or medium ripe), cut into wedges or cubes
1 tbsp brown sugar
1 tsp butter
Throw everything in a microwave safe bowl. Zap on high for 2 minutes. Stir. Zap for another 2 minutes. Stir. Zap for one more minute. Let cool. Consume with spoon and a side of ice cream or croissant (go for the croissant if you aren't sick!).
Tuesday, November 10, 2009
Vegetarian Lasagna with Summer Squash
Last week was my boyfriend's birthday and I really wanted to do something special for him even though I can't afford to spend a lot. Since I love to cook, I decided to throw a surprise dinner party for him.
One thing I've been incorporating into my diet lately is summer squash. I kept seeing it at the grocery story and didn't know how it tasted. When cooked, its mellow flavors blend in perfectly with the rest of the ingredients while adding a hint of freshness. I like them even better than zucchini because of their ability to stay crunchy after cooking.
Since I had leftover summer squash and I wanted to make a vegetarian Lasagna, I decided to incorporate the squashes into the dish. To do so, I simply sauteed the diced squash with some onions and Italian seasons before layering the veggies over some spinach: very delicious dish that fed a lot of people. I added some Italian sausages and Polish sausages cooked in arrabbiata sauce on the side for the meat eaters.
Lasagna with Summer Squash
Ingredients:
1 box of lasagna noodles
1-2 jars of arrabbiata sauce
1 package of frozen spinach
2 summer squash, diced
1 tsp salt
2 tbsp oil
1 onion, diced
1 tbsp Italian seasoning (use Oregano, basil, red pepper flakes, or even some rosemary if you like)
1 large tub of ricotta cheese
1 egg (to mix with the ricotta and make it spread more, advice per Sally the expert Italian cook)
1 cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
Parboil the lasagna noodles in hot water for about 1 minute. Remove from water when slightly soft (you'll cook it through when you bake it) and place onto tin foil sheets. Make sure they don't overlap or stack together! Otherwise you'll have a terrible time peeling them from each other...
Sautee diced squash and onions with oil and add some salt. Cook until slightly carmelized and fragrant. Open pack of frozen spinach and thaw by placing in a microwave safe bowl with a table spoon of water. Follow microwave instructions on thawing.
Mix half of the mozzarella cheese with all of the ricotta, Parmesan, and egg, and set aside.
In the bottom of a large pan (I used pyrex, but you can use metal too), spread some arrabbiata sauce. Cover it with a layer of noodles (I double layered because I like the feel of thicker layers). Then cover the noodles with a layer of spinach, then with a layer of the veggies. Then put dollops of the cheese mixture evenly on the veggies. Cover with more sauce. Then with noodles.
The layers go:
sauce
noodles
veggies
cheese
sauce
repeat with noodles
At the end, spread some more sauce on the top layer of noodles. then sprinkle the rest of the mozzarella cheese on top. Bake at 350F covered with foil for about 30 minutes. Remove foil and bake open for another 10 minutes. To serve, just let cook for about 10 minutes and let the sauces get a little absorbed by the noodles (I hate soupy lasagnas, so if you like it soupy, don't worry about waiting!).
Spicy Sausages on the Side
1 - 2 lbs of Italian or Polish style sausages
2/3 jar (remainder from Lasagna making) of arrabbiata sauce
1 cup diced onions
2 cups ripe tomatos, diced
Cut the sausages into 1 1/2 inch pieces and brown in a tbsp of oil. When the meat is browned and firm, add the onoins and cook until carmelized. Add the diced tomatos then the remainder of the sauce. If it doesn't cover the meat, just add a half cup of water. Cook on medium heat until sauce reduces by 1/3. Serve sausages with Lasagna and salad!
Happy Birthday Sweetheart!!! :)
One thing I've been incorporating into my diet lately is summer squash. I kept seeing it at the grocery story and didn't know how it tasted. When cooked, its mellow flavors blend in perfectly with the rest of the ingredients while adding a hint of freshness. I like them even better than zucchini because of their ability to stay crunchy after cooking.
Since I had leftover summer squash and I wanted to make a vegetarian Lasagna, I decided to incorporate the squashes into the dish. To do so, I simply sauteed the diced squash with some onions and Italian seasons before layering the veggies over some spinach: very delicious dish that fed a lot of people. I added some Italian sausages and Polish sausages cooked in arrabbiata sauce on the side for the meat eaters.
Lasagna with Summer Squash
Ingredients:
1 box of lasagna noodles
1-2 jars of arrabbiata sauce
1 package of frozen spinach
2 summer squash, diced
1 tsp salt
2 tbsp oil
1 onion, diced
1 tbsp Italian seasoning (use Oregano, basil, red pepper flakes, or even some rosemary if you like)
1 large tub of ricotta cheese
1 egg (to mix with the ricotta and make it spread more, advice per Sally the expert Italian cook)
1 cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
Parboil the lasagna noodles in hot water for about 1 minute. Remove from water when slightly soft (you'll cook it through when you bake it) and place onto tin foil sheets. Make sure they don't overlap or stack together! Otherwise you'll have a terrible time peeling them from each other...
Sautee diced squash and onions with oil and add some salt. Cook until slightly carmelized and fragrant. Open pack of frozen spinach and thaw by placing in a microwave safe bowl with a table spoon of water. Follow microwave instructions on thawing.
Mix half of the mozzarella cheese with all of the ricotta, Parmesan, and egg, and set aside.
In the bottom of a large pan (I used pyrex, but you can use metal too), spread some arrabbiata sauce. Cover it with a layer of noodles (I double layered because I like the feel of thicker layers). Then cover the noodles with a layer of spinach, then with a layer of the veggies. Then put dollops of the cheese mixture evenly on the veggies. Cover with more sauce. Then with noodles.
The layers go:
sauce
noodles
veggies
cheese
sauce
repeat with noodles
At the end, spread some more sauce on the top layer of noodles. then sprinkle the rest of the mozzarella cheese on top. Bake at 350F covered with foil for about 30 minutes. Remove foil and bake open for another 10 minutes. To serve, just let cook for about 10 minutes and let the sauces get a little absorbed by the noodles (I hate soupy lasagnas, so if you like it soupy, don't worry about waiting!).
Spicy Sausages on the Side
1 - 2 lbs of Italian or Polish style sausages
2/3 jar (remainder from Lasagna making) of arrabbiata sauce
1 cup diced onions
2 cups ripe tomatos, diced
Cut the sausages into 1 1/2 inch pieces and brown in a tbsp of oil. When the meat is browned and firm, add the onoins and cook until carmelized. Add the diced tomatos then the remainder of the sauce. If it doesn't cover the meat, just add a half cup of water. Cook on medium heat until sauce reduces by 1/3. Serve sausages with Lasagna and salad!
Happy Birthday Sweetheart!!! :)
Thursday, November 5, 2009
Good Eats from November
Haven't been able to update for a while! Things were very hectic. Sampled a few restaurants this week (and now have to go on a strict diet for the next week) since my mom was in town from California.
The first place we went earlier this week was Tre Kronor restaurant, by Foster and Kedzie. Very delicious selection of Swedish favorites including picked herring with sour cream, which I enjoyed as an appetizer. The butternut squash soup was a bit under-seasoned but very hearty and fresh. The beets in the roasted beets salad were rather bland and lacked the crunch and sweetness I was looking for. However, the roasted pork loin with plums was superbly tender and deserves high praise. Very cute little restaurant that's supposedly packed on weekends with people waiting for their swedish pancakes and lingonberry jam. Will have to sample this myself next time.
I was still repenting for all the semi-healthy Swedish fare when my sister insisted that we go to Avec, a trendy and upscale comfort food restaurant in the Fulton Market district. Sounds kind of oxymoronic to have fancy comfort food, but there were definitely a lot of satisfying selections such as the braised pork shoulders with peanuts and mussels. My favorite was the chorizo stuffed dates smothered in spicy tomato sauce and then paired with the cheese filled foccacia bread. The housemade fennel and pork sausage was heavenly, however, the pan roasted mackeral with garbanzo beans lacked flavor and tasted dry.
On the 3rd day we went to Papa's Cache Sabroso in Humboldt Park for some delicious jibaritos, which are cuban sandwiches that use fried plaintains as bread. Add some steak, cheese, mayo and lettus in the center, and you get a damn good sandwich worth the drive. The roasted chickens weren't particularly flavorful, so I'd skip them and go for the sandwiches instead. Also, they have the best flan I've ever had: rich and creamy without being hard or lumpy like other flans I've had.
I will be dieting for the next few days and will post some healthy recipes as repentence...
The first place we went earlier this week was Tre Kronor restaurant, by Foster and Kedzie. Very delicious selection of Swedish favorites including picked herring with sour cream, which I enjoyed as an appetizer. The butternut squash soup was a bit under-seasoned but very hearty and fresh. The beets in the roasted beets salad were rather bland and lacked the crunch and sweetness I was looking for. However, the roasted pork loin with plums was superbly tender and deserves high praise. Very cute little restaurant that's supposedly packed on weekends with people waiting for their swedish pancakes and lingonberry jam. Will have to sample this myself next time.
I was still repenting for all the semi-healthy Swedish fare when my sister insisted that we go to Avec, a trendy and upscale comfort food restaurant in the Fulton Market district. Sounds kind of oxymoronic to have fancy comfort food, but there were definitely a lot of satisfying selections such as the braised pork shoulders with peanuts and mussels. My favorite was the chorizo stuffed dates smothered in spicy tomato sauce and then paired with the cheese filled foccacia bread. The housemade fennel and pork sausage was heavenly, however, the pan roasted mackeral with garbanzo beans lacked flavor and tasted dry.
On the 3rd day we went to Papa's Cache Sabroso in Humboldt Park for some delicious jibaritos, which are cuban sandwiches that use fried plaintains as bread. Add some steak, cheese, mayo and lettus in the center, and you get a damn good sandwich worth the drive. The roasted chickens weren't particularly flavorful, so I'd skip them and go for the sandwiches instead. Also, they have the best flan I've ever had: rich and creamy without being hard or lumpy like other flans I've had.
I will be dieting for the next few days and will post some healthy recipes as repentence...
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