Archive: Arts & Entertainment

Larry Markowitz- “Recently I’ve been eating at Maxi’s quite a bit. They’ve had delicious grilled trout specials- tender and flavorful. My fall-back when I don’t want to make dinner is usually The Antlers, which is always reliable service and great food. My favorite dish there is at this point is the horseradish crusted baked salmon.”

I say-    I have to concur on the latter statement. Whenever my husband and I go to The Antlers, one of us orders this dish and the other orders something new. We share both, of course! The Antlers trademark includes perfectly cooked seafood with a side of rich, garlic, mashed potatoes, or prime rib is another excellent choice if you are an avid meat eater. The price tag is always reasonable- especially if you look for their coupon in the newspaper that says ‘Buy one dinner, and get second dinner ½ off’.

*MORE KUDOS for Antlers- just in. Anonymous says, “I always go to The Antlers for their Lobster special (Thursday nights). It is Primo! The lobsters are tasty and the salad with the cheddar dressing is beyond compare. The service is friendly and spot –on”

Mary W.- votes The Boat Yard her favorite restaurant. Atmosphere and food are great!
 “ My favorite dish is their broiled salmon.”

I say-    There martinis are topnotch and their cheesy fries will make your cholesterol jump fifty points- but worth it. There is such a great view of the inlet from tables inside and out.

Stan and Cuba voted for Viva Taqueria down at the corner of East State and Aurora St.
 “They have reliably good Mexican food. It is an old favorite for us. Stan chooses the Taco Salad- “fresh tasting and generous helping” Cuba usually orders an enchilada.

I say- The mood is festive and colorful and the service usually excellent!
Another vote for Viva… Anonymous says, “Their Sangria is the best in town. You will probably want to share a carafe. The variety of margheritas offered is astounding.. Also the roasted salsa is delicious with your nachos. Watch out- the carrot salad side is spicy hot!”

Nancy and Roy Ives- vote for the Vietnamese restaurant on Dryden Rd. in College Town.
They always get #9,#10,#11 & #15. It is owned and run by the  proprietors of the Hai Hong restaurant next door. This is the second positive comment that I have heard recently for this restaurant.

Please click here to email me you best restaurants and favorite dishes!!!


Food of the Week

The Common cattail- Typha latifolia or Narrow-leaved cattail- Typha angustifolia are commonly found in stands at the edge of ponds and in marshy areas and ditches.

Cattails are another under-rated valuable wild food- They are edible in many surprising ways.

When choosing a stand of cattails to harvest from remind your self what substances may be draining into that marshy area. Runoff from parking lots, roadsides, and septic fields can bring chemicals into the tuber that may be health hazards. In general , even if the plant part is ok to eat raw, it is often better to dip it in to scalding water to kill any bacteria, or parasite, that it may be harboring.

Only harvest tubers from plants that have the old cattail stalks visible, to insure that your identification is correct. The Flag iris is poisonous and has strap-like leaves as well. Once you dig up a cattail with the old stalk on it. It will be easy to recognize again.

According to Peterson’s Field Guide of Edible Wild Plants:

“Young shoots may be pulled from the tubers in the spring, peeled, and boiled like asparagus for 15 minutes. The young stalks up to 2-3 feet in height may also be treated this way. In late spring immature flower spikes can be gathered just before they come out of their papery sheath, boiled for a few minutes, and eaten like corn on the cob.

In early summer the male spike produces heavy quantities of bright yellow pollen that can be captured in a plastic bag. Sifted through a strainer, it may be mixed 50:50 with wheat flour when baking. It is protein-rich. The pollen may also be dried and stored for future baking needs.

Horn-shaped sprouts develop on the roots in the fall and these can be pulled off through early spring and used as a cooked vegetable or pickled.

Finally, you can harvest the tubers in fall, late winter or early spring, wash thoroughly, peel the outer covering off, and mash them in a pail of cold water. The starch settles out as you pour the water off (use a few changes of water for whiter flour). Roasted they can be eaten like potatoes.”


----
v5i35