District Kitchen and bar is a small dining establishment that serves locally sourced ingredients in an ever changing seasonal menu. It is not the place too go for an intimate conversation, the industrial feel with exposed pipes and and high ceiling makes it a bit noisy but who cares, the drinks are well priced and the food is delicious. It is directly across the street from the Crown Plaza Hotel and is well worth walking over to.
I called the restaurant at about 7:45 on a Friday evening to see how busy they were, no point in walking over to find out there were no tables available. I was informed that they had a couple tables for two empty and when I inquired about how to dress I was told casual was fine, they were pretty much anything goes.
We were seated immediately and give a carafe of iced water for our table. I knew in advance what Al would get, the hanger steak. I wasn't quite as sure what I wanted. I decided to create a vegetarian place with sides. I got asparagus, kale and fried rice. We enjoy the fresh, warm baguette that was brought for us to snack on.
We were both delighted with our food. Al's hanger steak was cooked perfectly medium rare and the potato pave with blue cheese was amazing. The steak had an apple cider sauce that Al really liked. My brown butter kale was luscious and we both had the grilled asparagus with shaved Parmesan cheese and lemon oil. My starch was ginger fried rice which was the perfect accompaniment.
It was a lovely dinner with attentive service. We were too full to have dessert but I highly recommend that if you are going to be in Pittsfield, you give District Kitchen and Bar a try, you won't be disappointed.
I have been wanting to make a strawberry upside down cake for a while. I finally gave it a try yesterday. It is not perfect, actually, I would call it a work in progress!! I did learn some things, however.
First, use fresh rhubarb if you can, I had frozen rhubarb from last year, I had cut it in large pieces. If you must freeze rhubarb, cut into pieces the size you plan to use.
When you thaw rhubarb, a lot of the liquid comes out. I should have planned to use the liquid in the cake batter but I didn't. Also, make sure you have all the ingredients you need. My cake recipe called for sour cream and my sour cream was past its peak. I used my coconut yogurt in its place.
Lastly, don't believe a recipe when it seems wrong. I followed a Food Network recipe that said cook the cake for an hour, that seemed way too long to me by about double but it was hot and I was lazy so I just put the oven on auto cook for an hour. The cake is much too dark but luckily still moist, just very dense.
Now for the recipe.
1.5 cups of strawberries
1.5 cups rhubarb
1/2 cup sugar
1 Tbs corn starch
Mix these ingredients together. Place in the bottom of a buttered cake pan. I used a 10-inch square stone pan and honestly, I think it was too big, I would use an 8 or 9-inch cake pan next time.
Cake
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 stick soften butter
2 large eggs
1/4 cups sour cream
1 cup milk
Cream the sugar and butter and add the eggs. Add the rest of the ingredients. Mix until fluffy. Pour over strawberries and rhubarb mixture. Cook in a 350-degree oven for 35 minutes, (note I changed the time to what I think it should be) check and if it needs more continue cooking.
Run a knife around the edge of pan to loosen and turn face down onto a plate. Let it cool. Take away the pan and make any repairs that may be necessary.
Eat with whipped cream or poured cream and enjoy.
I will be posting updates when I try this again to let you know but feel free to let me know if you try it, how you change it to make it even better.
For the Fourth of July, it is usual to have at least one dessert that has a red, white and blue patriotic look. Berries are perfect for accomplishing the red and blue and this recipe uses blueberries, strawberries, and raspberries. Here is a recipe for a mixed-berry shortcake with an alcoholic kick if you prefer. It is quite possibly the perfect 4th of July dessert.
Shopping list:
- 3 quarts of berries to make 12 desserts (raspberries, strawberries, and blueberries)
- 1 store bought angel food cake or pound cake
- 1 pint of heavy whipping cream
- 1 quart orange juice
- 1 half pint of Grand Marnier
Have on hand at home:
- 4 teaspoons dried orange peel
- 2 tablespoons confectioners sugar
- 2 tablespoons white sugar
- 12 clear plastic cups
Preparation time is less than half hour. Start by washing the fruit. Remove the hulls on the strawberries and cut them into quarters. Place them in a large bowl with the blueberries and raspberries. Reserve 12 pieces of each fruit on a separate plate. If there are going to be children or people who will want a non-alcoholic version, separate the fruit into two bowls.
Bowl 1- Alcoholic
Sprinkle one tablespoon of sugar in each bowl, add two shots of Grand Marnier and 1/4 cup of orange juice and mix. Let it sit for 15 minutes.
Bowl 2-Non-alcoholic
Pour a half cup of orange juice, one tablespoon sugar and two tsp. of dried orange peel onto the fruit and mix. This needs to sit for fifteen minutes to allow the flavors to meld together.
Chill a bowl and the beaters for the whipped cream. Add the pint of heavy cream and beat until it forms soft peaks. Add 2 tablespoons of confectioners sugar and 2 teaspoons of orange zest to the cream. You may also add a tsp. of Grand Marnier to the whipped creamed that will go on the adult desserts.
Slice the cake and place a piece in each of the clear plastic cups. Spoon a generous amount of the fruit and juice over the cake. Top with the whipped cream and 3 of the reserved berries. Serve and be prepared for the rave reviews that you will receive.
This may also be made in a glass bowl or dish with the cake being placed in the pan then topped by the fruit and whipped cream. You can place the reserved fruit on top and if you have red, white and blue jimmies this will add a great festive touch. You can then serve this in individual bowls.
What you have created is a lighter version of fruit shortcake.
On the way to visit The Mount we drove down the main drag in historic Lennox, Ma. We hadn't had any breakfast and I spied Haven Cafe and Bakery. It was quite active even though it was between breakfast and lunch, about 11 a.m.
You order at the counter and are given a number to take with you to your seat. If you want water, there is an iced water station set up for your convenience.
I ordered off the menu, I asked for an egg sandwich with cheese and bacon on a croissant. Al ordered a cheese omelet. I also ordered a large cappuccino. We then went to find our seats. Prices are what you would expect in the rather upscale town.
It didn't take too long for our food to be delivered. I will say, the scrambled eggs in my sandwich were very tasty, they obviously add something to them they have a rich taste. The potatoes are really good as well. I personally don't need a salad on my breakfast plate but I ate it all!! lol It was lightly dressed.
Al's omelet was perfect, no brown and it was served with the potatoes, salad and two slices of French bread. My cappuccino took a little longer to be delivered but was worth the wait.
When we left we picked up a couple items from the bakery to enjoy later, a piece of apple cake for Al and a peanut butter cookie for me. It was a very good peanut butter cookie and Al really enjoyed the cake, it was dense and moist.
This was a great little find and shares its parking lot with a bagel coffee shop if that is more to your taste. Next time we will try the bagel shop.
Voted one of Ocala's Best of the Best, The Crazy Cucumber lived up to its reputation. No matter what sort of diet you embrace, vegetarian, Paleo, gluten-free or just plain carnivore, you will find plenty of delicious options here.
Located on Route 200, you may need to look a little to find the Crazy Cucumber but believe me, it is worth it. Actually, if you know where Kirkland's is, they are right across the parking lot in the Marketplace at Heath Brook.
I came here the first time to have a girls lunch with my niece Christine. Neither of us had ever eaten here before so we were a little overwhelmed by all the delicious sounding choices. I ended up trying the Crazy Spinach Salad and Christine tried one of the flatbreads.
Oh my goodness, my salad had bacon, green onions, mushrooms, almonds, parmesan cheese and emerald poppy seed dressing. It was one of the best salads I have ever had, so good in fact that I had it again when I returned. The first time I added shrimp and the second time I had it with wings.
I love their sweet tea, I have to admit, it is addictive. Christine told me her flatbread was great and that she would be coming back here soon.
On my second visit, I brought Al with me and he took advantage of their prime rib special. Can you imagine a great prime rib dinner for $11.99? Well, it is available here on Tuesdays and if you buy two, the price goes down to $11.
They have other daily specials so be sure to check their website.
I fell in love with this restaurant and I can't wait to get back to Ocala next winter, I will be eating there often.
I wasn't kidding, we are back in Ocala and I had to eat here again. The salad is just as good as I remember and is offered small or large and the wings, yes I had them again too. Al had a lunch sirloin which was part of a three course special for $9.99, a great bargain.
