Cafe Blossom for lunch & TACO NIGHT!

25 05 2010

Friday, Robbie and I had a wonderful lunch at Cafe Blossom on the Upper West Side. We’re big, big fans of Blossom and Cocoa-V in Chelsea, so lunch at yet another Blossom spawn seemed like a great idea. They have a great outdoor seating area, so we were able to bring Stella Adler along as well.

Hey Blossom: May we suggest a mascot?

Stella loves Blossom...

We started with the Black Eyed Pea Cake- which is a regular at Blossom as well, and is a “must-order” until I master it at home…which I haven’t come close to yet.

Black Eyed Pea Cake- more rustic than the one at Blossom, but still so amazing.

Next, for entrees, we shared the Red Quinoa Salad and the Southern Seitan Sandwich. Both were really, really tasty. Robbie and I were especially amazed by the sandwich. The seitan was cooked in a very flavorful breading, and the combo of that with perfectly cooked onions, avocado, and wonderful bread was drool-worthy. The side of sweet potato fries were perfectly cooked as well.

Spiced seitan, caramelized onions, avocado, chipotle aioli, served with sweet potato fries

Red quinoa, navy beans, julienne peppers, watercress, toasted seeds, mango guacamole, lemon vinaigrette

Saturday was TACO NIGHT! We made two different tacos. One was a mushroom taco with shiitake and creminis, cooked with tequila. The other was a peanut-tequila chipotle marinated seitan. After we cooked both, we heated them over a mixture of Daiya and the new version of Teese (mozzarella style). I must say, there was some major melting going on, which for those of us vegan nerds out there, is a little more than exciting. We served the tacos with some of Robbie’s amazing guacamole and black beans. NUM!

Peanut-chipotle tequila seitan over Teese and Daiya

Shiitake and Creminis with tequila over Daiya and Teese

Melty Daiya and Teese goodness. Ohhh, the combination.


Mexican Explosion!

20 12 2009

Robbie and I are unintentionally working our way through the Rosa cookbook. Here are a few recent successes. Robbie did 90% of the work (at least) on all of these. Few things beat coming home to him after a spin class, making a fantastic dinner for us.

The first is Zarape de Pato. Robbie did all the work on this one…We used MayWah smoked duck, which he marinated in a mixutre of chipotle in adobo, garlic, tomatoes, and jalapenos, and onion. The sauce is an incredible roasted red pepper habanero sauce. He also made homemade tortillas.

The next dish is straight from the cookbook and is called Salmon with Fruity Mole. The mole, which we had from a previous dish, is an incredible mixture of tomato, onion, cloves, ancho chiles, guajillo chiles, plantains, pineapple, allspice, garlic, Mexican cinnamon, cider vinegar, piloncillo, sugar and salt. Lots of ingredients, but well worth it. It is an incredible mole, that can easily be used for lots of different dishes. We pan seared MayWay vegan salmon on the grillpan, and made some black beans with corn. To assemble, we spooned some mole in the bottom of the dish, placed some of the bean/corn mixture above that, then topped it with the salmon, a pineapple slice, and cilantro.

Finally, after a sweaty spin class, I came home to a surprise dinner of lemon achiote grilled tofu tacos- homemade tortillas and guac as well! Achiote is my new favorite spice…it is really fragrant, and surprisingly sweet as well. Thanks, baby…

More to come!!

We’re driving to Ohio for X-mas, and while we’re there, we’ll be visiting Dragonfly in Columbus. We went last year, and it was incredible. Full review/pictures are in order.