I tried Somalian food for the first time at Safari on Nicollet. I got a dish called "chicken fantastic". It was kinda like a Navratan Korma, sort of, but the sauce was a slightly different consistency and of course the spices were different. Chicken and veggies though. And over their delightfully spiced rice. To be honest, I've never run across such a mild tasting clove when I bit in to them. That was odd but good.
And apparently one of the things common there is that they mash up bananas into their rice and eat it that way. I didn't, because I had Stuff on my rice already. But it made for a nice fruit dessert. :)
I will be intrigued to try this place again with a different dish so I can really delve into the spices. I loved the meal, it's just I was missing this; the really starting to grok what the spices are that are common to the culture. Which is not to say I didn't continue to nibble until we got the check. PiC was lucky there was enough for him to take for lunch today (since I rarely eat my own leftovers, esp dairy based leftovers).
His roasted goat cutlet looked intriguing. I'm just sad that I was too full for even a taste.
ETA: Sadly, this restaurant is closed. However, you can still eat their tasty food at Midtown Global Market at Safari Express.
Thursday, July 17, 2008
Wednesday, July 16, 2008
Figlio's
Wednesday night after the SCA meeting, we headed to another restaurant I hadn't been to before, Figlio's. PiC was right in that it's a restaurant that is everything that was trendy about 10 years ago.
But really, the reason we were there was for the dessert and drinks. My pomegranate margarita was... I dunno, it just missed the mark some how. I also learned that really, 12 year old scotch is too young for me as I like my scotch smoother. :)
Other than that, we split red velvet cake, which was PERFECT because I've been having this atrocious craving for cream cheese frosting, of the variety that I had talked myself out of going and buying a can 'for old time's sake'. No need, this was exactly the right answer.
And they have creme brulee on the menu. I think next time I have a hankering, there will be going there. :) Just no scotch, and a different mixed drink.
But really, the reason we were there was for the dessert and drinks. My pomegranate margarita was... I dunno, it just missed the mark some how. I also learned that really, 12 year old scotch is too young for me as I like my scotch smoother. :)
Other than that, we split red velvet cake, which was PERFECT because I've been having this atrocious craving for cream cheese frosting, of the variety that I had talked myself out of going and buying a can 'for old time's sake'. No need, this was exactly the right answer.
And they have creme brulee on the menu. I think next time I have a hankering, there will be going there. :) Just no scotch, and a different mixed drink.
Harry Singh's
I waited far too long to go to Harry Singh's for the first time. Which I went on Wednesday.
Never had had Trinadadian cuisine before. OMG the NUM. Well, I have a deep fondness for Indian food. And key to what people tend to get there is the roti, a sort of heated flatbread, but here, it's wrapped around a delicious curry that is like Indian but with a twist to left. I cannot tell you what it is that that extra spice was or spices were.
All I know is that for the first time in a long time I had a hard time stopping eating because even though I was full I still wanted to taste the food. That never happens to me anymore. I got the lamb roti. Mmmmmmm lamb. I managed to stop myself with enough for breakfast the next morning.
This was really rather dangerous for some definitions of dangerous. :) Huge amount of food, not too expensive, and om nom nom nom. There will be going back for sure.
Never had had Trinadadian cuisine before. OMG the NUM. Well, I have a deep fondness for Indian food. And key to what people tend to get there is the roti, a sort of heated flatbread, but here, it's wrapped around a delicious curry that is like Indian but with a twist to left. I cannot tell you what it is that that extra spice was or spices were.
All I know is that for the first time in a long time I had a hard time stopping eating because even though I was full I still wanted to taste the food. That never happens to me anymore. I got the lamb roti. Mmmmmmm lamb. I managed to stop myself with enough for breakfast the next morning.
This was really rather dangerous for some definitions of dangerous. :) Huge amount of food, not too expensive, and om nom nom nom. There will be going back for sure.
Thursday, July 10, 2008
Caspian Bistro
Tonight instead of cooking, PiC and I went to Caspian over on University. Nummy nummy Persian food.
If you've never eaten here (and are local), it is a place for distinctly subtle yet intriguing flavors. The dolmeh we got for appetizers were *warm* instead of chilly like it usually is in greek food and far less dense. Also the saffron flavored sugar cubes.
For entrees, we both ended up with a form of kabob, mine chicken, his filet mignon and a ground beef/lamb kofta thing. Both quite delightful. They gave us PILES and piles of rice, some flavored with saffron on top, and butter. But *mine* had barberries on it as well, fabulous dried berry. It's like a sweeter, smaller cranberry. With a little bit of lemon on top... Mmmmmmm.
Dessert was nummy little balls that tasted like they were soaked in honey, rosewater, and made with a little bit of pistachio. The underthing that was kinda like sugar soaked funnel cake was tasty, but a little too sweet.
OH! And the drinks! PiC was not so fond of the yogurt drink he started with, sadly. However, I suggested to him that he try the sekanjabin. *evil grin* Totally won him over with that one. I may make some syrup tomorrow to bring to WW if sewing goes better in the morning. Me, I had a delightful quince/lemon drink that is made with syrup in a similar way as the sekanjabin. Ooooooooooh I'm in love with the flavor of quince. What a woefully underused fruit in American society.
None of the flavors for all they were unusual, especially in their combination, to the American palette were in your face though. Very subtle. Makes you pay attention to your food and have a intimate conversation with it as you learn every vibration of taste.
If you've never eaten here (and are local), it is a place for distinctly subtle yet intriguing flavors. The dolmeh we got for appetizers were *warm* instead of chilly like it usually is in greek food and far less dense. Also the saffron flavored sugar cubes.
For entrees, we both ended up with a form of kabob, mine chicken, his filet mignon and a ground beef/lamb kofta thing. Both quite delightful. They gave us PILES and piles of rice, some flavored with saffron on top, and butter. But *mine* had barberries on it as well, fabulous dried berry. It's like a sweeter, smaller cranberry. With a little bit of lemon on top... Mmmmmmm.
Dessert was nummy little balls that tasted like they were soaked in honey, rosewater, and made with a little bit of pistachio. The underthing that was kinda like sugar soaked funnel cake was tasty, but a little too sweet.
OH! And the drinks! PiC was not so fond of the yogurt drink he started with, sadly. However, I suggested to him that he try the sekanjabin. *evil grin* Totally won him over with that one. I may make some syrup tomorrow to bring to WW if sewing goes better in the morning. Me, I had a delightful quince/lemon drink that is made with syrup in a similar way as the sekanjabin. Ooooooooooh I'm in love with the flavor of quince. What a woefully underused fruit in American society.
None of the flavors for all they were unusual, especially in their combination, to the American palette were in your face though. Very subtle. Makes you pay attention to your food and have a intimate conversation with it as you learn every vibration of taste.
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