Cafe Miranda

This Cafe Miranda that we went to in Maine over Spring break was amazing, phenomenal, YUMMY, scrumptuous food. Absolutely divine. Above is a picture of my mushroom pasta dish (not sure what the actual name was) and here is my review of the place on yelp:

15 Oak St
Rockland, ME 04841
(207) 594-2034

We went this past week. Besides the face that Rockland in March isn't what I would call a vacation hot spot this time of year, I would come back and go to Cafe Miranda's in a heartbeat. I had the Mushroom Pasta- on a platter that looked like it was for 6 people, and my husband had Pasta Bleu (hello CHEESE! yumm) .... We couldn't finish- and we tried, the portions are huge! The flatbread seasoned perfectly was our only pre-entree food (it comes with your meal)... and I only nibbled not because it wasn't good but because I was so excited for my food! I was not disappointed. I could see them cooking our food from our table, and knew immediately that these guys don't skimp. Not on quality of ingredients, spice/flavor, or garlic. We exclaimed before eating that we'd never seen mac n' cheese for almost 20 bucks before... and how could it really be, but after eating there, we can only imagine the divine mac n cheese it must be! They have captured our taste buds, hook, line and sinker. I can't imagine anything on their menu being a 'miss', it's all a 'hit', and with such diversity you're bound to find exactly what you've been craving! Don't miss a trip up Highway 1, through Rockland, without a stop here.
Tip: in tourist season you'll need a reservation. Even though it was low season, most people entering had reservations, and we felt lucky to get a spot!

Haloumi, the cheese of choice in South Africa

I never said this blog was only recipes. It is also the crazy foods, the good eats at restaurants and friends houses, the scary meats on airplanes that I plan on posting. Hopefully my lovely sister who lives in Japan will send me something soon that I can post- something weird, yet delicious no doubt. :)

That all being said, the picture above and below is of my favorite salad in South Africa. It's a Haloumi Avocado Salad, and just delicious. The dressing is light yet packs a sweet and savory punch... And the haloumi cheese is salty, crunchy, and uber YUMMY as usual. So next time you are in Souith Africa, get this salad, it seemed to Jason and I that it was on most menus at most nice restaurants we went to!

Chicken Parmesan

This recipe was passed on to me by lovely Gillian Schuler, pregnant with child. While she is most thought upon by me for her fashion taste and great taste in wine and cheese, the woman can cook! Over New Years her and Jason (her husband, not mine) made these Fresh Spring Rolls (which will have their debut here as well) and so when she sent me her "Chicken Parm" recipe, I jumped in head first. And very quickly realized that I was in way over my head. Gillian is the type of cook who adds a touch of this, a sprinkle of this, a bit of this and that... and it turns out fabulous. I am the type who needs rules, outlines, boundaries, or else my food goes all over the place. That being said, the meal still is yummy and I just need a bit of help on the measurements. Any ideas? I wanted to have eggplant, AND chicken in it. I want to have a bit of ricotta... and I added fresh basil to the top. All that sounds good, but I think it made it all a bit too gooey... like maybe I should serve it on a bed of angel hair pasta? In the meantime, here is her recipe, go to town with it, and let me know your recommendations on measurements, and how to incorporate my added desired ingredients. Or what you added yourselves that worked!

Chicken Parm:

Dip chicken in and egg and milk mixture.

Dip that in grated Parmesane cheese

Dip in a mixture of Bread crumbs, oregano, Salt, pepper, basil and minced onion.

Fry lightly in olive oil until light brown.

Drain well.

In a casserole or pyrex dish, put a layer of your favourite Italian tomato sauce (such as Rao's), then a layer of mozzarella cheese slices, then chicken misture, then tomatoe sauce, cheese, chicken, sauce etc until you've used up everything.

Sprinkle with Garlic powder and bake in oven for about 45 minutes at 350.

You can also do this with eggplant.

The chicken version - I often add some tinned tomatoes too and make enough to freeze for another night - yum yum.

I kinda do it by feel. Typically I make enough for four people and use one large onion finely chopped, 2 eggs with about a half cup of milk is sufficient I find. The bread crumbs I just pour some on a plate and add as necessary if I don't have enough to cover all the chicken I am using (same goes for the egg and milk mixtures). Hope that helps :0)

Ambrosia Punch

Well, it's Ambrosia Punch, and it's like drinking a dessert, and in the summer, you'd shout Hallelujah if it touched your lips. I made this last night for a most amazing baby shower. Food delights galore, tons of friends, lots of Spanish everywhere, and pink baby baby baby things! Here's the recipe. It's perfect for picnics, birthdays, baby showers, and especially the 4th of July. oh and if you're thinking it has alcohol in it, it doesn't.

Keep in mind that it is really sweet, and that you could add lots of ice to it and blend it before adding the ice cream and ginger ale, just to make it that much cooler and better. Strawberries would be a delightful garnish and addition to the flavor too. **And of course, to give credit where credit is due: I got this from Cooking Light recipe finder- I believe it was in Sunset magazine in the 90's. :)

AMBROSIA PUNCH

oranges have varying shades of flesh. Pick two varieties (such as navels and red navels or blood oranges) to perch on the rim of your punch bowl for a contrasting garnish.

INGREDIENTS

2 1/2 quarts orange juice
2 cups pineapple juice
1 cup cream of coconut
2 small oranges, thinly sliced and halved
3 cups vanilla ice cream
3 cups ginger ale
1/2 cup flaked coconut, toasted (optional)

Preparation
Combine first 3 ingredients in a punch bowl. Cut a slit halfway through each orange slice, and perch slices around rim of punch bowl. Add tiny scoops of ice cream to punch bowl; add ginger ale. If desired, sprinkle some coconut over punch; serve remaining coconut in a small dish.

(4 quarts)

Summer Garden Pasta

This recipe is from Louise Potstra in Ontario Canada. Not only have Louise and I know each other since we were 18 years old, (10 years baby!), but she was a bridesmaid in J and I's wedding. Faithful friend, and fellow lover of all manner of culinary delights, she sent me this recipe. J and I tried if the other night, and loved it. Leftovers heat up well, and it's easy... not only that but it fills the house with the amazing aromatic flavors of roasted veggies. Which is why I named it Summer Garden Pasta. Everything in it could be something straight out of your garden this summer. (and no I wouldn't have named it if she had sent a name with it already. lol) The only thing I would add are some yellow, green and/or red peppers, and maybe some yellow squash to the mix.


Summer Garden Pasta

2 zuchinni

1 red onion

5 cloves of garlic

1 container of grape or cherry tomatoes

1/2 cup parmesan

1/4 fresh basil

2 tbs butter

Heat the oven to 450. Cut up Zuchinni into medalions and chop up red onions in large chunks. Then take all veggies including garlic and toss in olive oil and season with salt and pepper. Place on a pan in the oven and roast for 30-35 minutes.

In the meantime bring water to a boil and cook pasta to el dente. Drain and add butter, parmesan and roasted veggies once cooked. Toss gently and top with fresh basil.