Asparagus and Ricotta Pizza

Asparagus! Yes!

If you love asparagus, this is the Pizza for you. If you hate asparagus, this is a great introduction to the wonders of the asparagus plant. Drown it in ricotta cheese and you just might like it!

Ingredients
1 pound pizza dough (must let get to room temperature!)
1 pound of asparagus, cut off and use tender ends (top 3 inches)
5 ounces of mushrooms, sliced
2 cloves garlic, minced
1 1/2 cup ricotta cheese (light is ok!)
1/2 cup grated Parmesan cheese
3 table spoons olive oil
Salt and Pepper to taste
2 cups baby arugula
2 teaspoons fresh lemon juice
Meat eaters, add chicken sausage!

Directions
1. Heat oven to 400 degrees.
2. Shape the dough into two or four rounds and place on flour dusted baking sheet.
3. Top dough with mushrooms, garlic, asparagus, ricotta and Parmesan cheese.
4. Drizzle 2 tablespoons olive oil on top of pizza.
5. Bake until the crust is golden brown.
6. Meanwhile, in a large bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and 1/4 teaspoon of salt and pepper. Top the pizzas with the mixture just before serving.

Bon apetite!

Tilapia Two Ways

What do you do with a fish that can easily become soggy and tasteless? Tilapia can go wrong so easily if not cooked right. Either it is overcooked and rubbery, undercooked and mushy, or just plain bland.

But, Tilapia is mild, affordable, and available year round. It is low in mercury, compared to other fish such as tuna, and is a healthy earth-friendly choice. So why not give it a chance? There has to be a way to make tilapia tasty.

What about two ways! Here are a pair of tilapia recipes that will make a big splash in your kitchen!

Teriyaki Tilapia with Herb Salad

Ingredients
2 6 oz tilapia fillets
1/4 teriyaki sauce
1/4 cup minced cilantro
2 sliced scallions (green onions)
1 tablespoon lime juice
1/4 cup arugula
1 sliced tomato
crushed red pepper
1 1/2 cups of white rice

Directions
1. Cook rice in your rice cooker or on stove top
2. Cover tilapia with a generous coating of teriyaki sauce
3. Broil the tilapia on a foil lined baking sheet, basting with teriyaki periodically
4. Meanwhile, mix cilantro, scallions, lime juice, arugula, and red pepper together in a large bowl
5. When fish is cooked, place on top of rice. Then cover the dish with the herb/salad mixture!


Dijon Fish Cakes with Greens

Ingredients
2 6 ounce tilapia fillets
Salt and Pepper to taste
1/4 cup mayonnaise
2 eggs
2 sliced scallions
1 clove minced garlic
2 tablespoons chopped dill
1 tablespoon Dijon mustard
3/4 cup Panko bread crumbs
Olive oil

Directions
1. Season the tilapia with salt and pepper
2. Bake tilapia at 400 degrees until cooked through
3. Let the tilapia cool and then flake it.
4. Mix together all other ingredients except Panko.
5. When fish is cool mix tilapia and other ingredients. Then fold in the Panko until it is all mixed together.
6. Form mixture into about 8 cakes, then cool in fridge for 1/2 hour.
7. Cook in olive oil in a nonstick skillet until golden brown, 3 to 5 minutes per side.
8. Serve with a simple salad of your choice!

Enjoy the tilapia!

Pita Jungle Pasta Salad

We have this amazing restaurant out in town called Pita Jungle. The name is pretty self explanatory. They have a wide array of pita bread dishes, including the traditional gyros and hummus dip. They have a pretty amazing cilantro jalapeno hummus which I would definitely recommend. But what was most surprising in my last trip was one of their salads--the spinach pasta salad.

Originally my wife, the vegetarian, ordered it. I, being a man and facing all of the carnivoric societal pressures of being a man, of course ordered the Philly Cheese-steak pita. It's not to say that my dish wasn't good, but after one bite of my wife's spinach pasta salad, I was in love!

So what does a good chef do when he falls in love with a dish? He copies it and make it better at home.

Here is my version of the amazing Pita Jungle salad. This recipe is for a large portion, which I would recommend because the leftovers are much better as the flavors begin to blend together more. You can even make it on Sunday and take it for lunch all week since it is a cold pasta dish.

I hope you enjoy!

Ingredients
1 box of Ronzoni Garden Delight Rotini Pasta (or other rotini pasta of your choice)
1 small jar of Pesto (found by marinara sauces)
2 medium tomatoes, chunked
1 green bell pepper, chunked
2 cups of mushrooms, sliced
2 cloves garlic, crushed and minced
1/2 bad of spinach
1/2 (log?) of fresh mozzarella cheese
Hand-full of Parmesan cheese
15 green olives, sliced


Directions
1. Cook pasta according to directions
2. Combine remaining ingredients in large bowl
3. When pasta is done cooking, drain and then stir in the pesto and Parmesan cheese while the noodles are hot
4. Let the pasta cool in the fridge along with other mixture
5. Mix both mixtures together in a large bowl after all ingredients have cooled

Enjoy!

As it's meant to be...

Toasted Ravioli


St.Louis Food: toasted ravioli at Pasta House in University City, Mo. Until this dish was copied by Olive Garden, it was a specialty of St.Louis only. I remember eating it at a restaurant called Rinaldi's that went out of business ages ago. We ate there Tuesday night with a number of relatives.



Chips and Salsa


Southwestern Food: real chips and salsa in Albuquerque Old Town. I haven't had such perfectly flavored chips and salsa that was exactly the right heat for a long time! We ate inside the building, one of the oldest in the city, made from adobe of a type from the early 19th century. The tamales, chili rellenos, and other things we ate were all good too. For more about our day: Oklahoma from a moving car.

As it's meant to be...

Toasted Ravioli


St.Louis Food: toasted ravioli at Pasta House in University City, Mo. Until this dish was copied by Olive Garden, it was a specialty of St.Louis only. I remember eating it at a restaurant called Rinaldi's that went out of business ages ago. We ate there Tuesday night with a number of relatives.



Chips and Salsa


Southwestern Food: real chips and salsa in Albuquerque Old Town. I haven't had such perfectly flavored chips and salsa that was exactly the right heat for a long time! We ate inside the building, one of the oldest in the city, made from adobe of a type from the early 19th century. The tamales, chili rellenos, and other things we ate were all good too. For more about our day: Oklahoma from a moving car.

As it's meant to be...

Toasted Ravioli


St.Louis Food: toasted ravioli at Pasta House in University City, Mo. Until this dish was copied by Olive Garden, it was a specialty of St.Louis only. I remember eating it at a restaurant called Rinaldi's that went out of business ages ago. We ate there Tuesday night with a number of relatives.



Chips and Salsa


Southwestern Food: real chips and salsa in Albuquerque Old Town. I haven't had such perfectly flavored chips and salsa that was exactly the right heat for a long time! We ate inside the building, one of the oldest in the city, made from adobe of a type from the early 19th century. The tamales, chili rellenos, and other things we ate were all good too. For more about our day: Oklahoma from a moving car.

Quejos

Say "hello" to Hawker's Delight's neighbor, Quejos (Kay-Joes)!

Well, after a trip to Hawker's Delight, I decided to pay a visit to Quejos.

Quejos sells a variety of baked goods, but they mainly specialize in baking Brazilian Cheese buns.  The Buns are made of Manioc Flour, and they're wheat-free and gluten-free.  They also sell non-dairy baked goods too.

8 pieces of Frozen Dough to take home! - It comes with simple baking instruction. (Flavor - EXTRA cheese)

After following instructions and baking, this is how it turned out.  

If you enjoy cheesy foods, you may enjoy the Extra Cheese Brazilian bun.  The texture of the bun is very dense, crunchy on the outside, and very chewy on the inside. (I would say the chewiness of the bun is somewhat similar to the texture of mochi, which is the closest comparison I could think of)  The texture is definitely very different compared to regular bread.  I think it's worth trying out, it's always good to different types of foods at least once.  The bun itself is quite tasty, it had a very cheesy and buttery like taste.  

One thing I would like to mention is that you should eat the bread while it's FRESH and warm, don't let is sit out and get cold, otherwise it turns as hard as a rock.  

Quejos

Say "hello" to Hawker's Delight's neighbor, Quejos (Kay-Joes)!

Well, after a trip to Hawker's Delight, I decided to pay a visit to Quejos.

Quejos sells a variety of baked goods, but they mainly specialize in baking Brazilian Cheese buns.  The Buns are made of Manioc Flour, and they're wheat-free and gluten-free.  They also sell non-dairy baked goods too.

8 pieces of Frozen Dough to take home! - It comes with simple baking instruction. (Flavor - EXTRA cheese)

After following instructions and baking, this is how it turned out.  

If you enjoy cheesy foods, you may enjoy the Extra Cheese Brazilian bun.  The texture of the bun is very dense, crunchy on the outside, and very chewy on the inside. (I would say the chewiness of the bun is somewhat similar to the texture of mochi, which is the closest comparison I could think of)  The texture is definitely very different compared to regular bread.  I think it's worth trying out, it's always good to different types of foods at least once.  The bun itself is quite tasty, it had a very cheesy and buttery like taste.  

One thing I would like to mention is that you should eat the bread while it's FRESH and warm, don't let is sit out and get cold, otherwise it turns as hard as a rock.  

Travel Photo of the Day: Vegetables on the Way to Market, Agra, India

This photo was taken in November 2005 en route from New Delhi to Agra to visit the Taj Majal. The streets of India are always full of life with something or someone interesting to see at every moment. It can be overwhelming for visitors to process the barrage of colors, movement, sounds and smells, but the scenes are always riveting. On this stretch of road, our fellow commuters were relatively tranquil, mostly farmers on their way to market transporting their wares by ox cart to sell some of the most beautiful and tempting vegetables I'd ever seen.


India's farmers are currently in the midst of an agricultural renaissance. Although traditional in their farming methods for millennia, beginning in the 1960s, the Indian government encouraged the use of chemical fertilizers and pesticides, much to the detriment of food producers and consumers. Rates of cancer, debt and suicide amongst farmers soared, but today the industry has dramatically shifted direction. India is returning to its roots and organic farming culture is growing in leaps and bounds, with more than 300,000 organic farms in 2009. Consumers have a growing awareness and expectation for naturally produced foods and farmers have answered the call. India is currently one of the global standard bearers for organic farming: although India's population is three times that of the U.S., there are 30 times more organic farmers.  

    
  

Travel Photo of the Day: Vegetables on the Way to Market, Agra, India

This photo was taken in November 2005 en route from New Delhi to Agra to visit the Taj Majal. The streets of India are always full of life with something or someone interesting to see at every moment. It can be overwhelming for visitors to process the barrage of colors, movement, sounds and smells, but the scenes are always riveting. On this stretch of road, our fellow commuters were relatively tranquil, mostly farmers on their way to market transporting their wares by ox cart to sell some of the most beautiful and tempting vegetables I'd ever seen.


India's farmers are currently in the midst of an agricultural renaissance. Although traditional in their farming methods for millennia, beginning in the 1960s, the Indian government encouraged the use of chemical fertilizers and pesticides, much to the detriment of food producers and consumers. Rates of cancer, debt and suicide amongst farmers soared, but today the industry has dramatically shifted direction. India is returning to its roots and organic farming culture is growing in leaps and bounds, with more than 300,000 organic farms in 2009. Consumers have a growing awareness and expectation for naturally produced foods and farmers have answered the call. India is currently one of the global standard bearers for organic farming: although India's population is three times that of the U.S., there are 30 times more organic farmers.  

    
  

Hawker's Delight

What I ate at Hawkers Delight

Lontong Sayur Lodeh

Mee Pok

Hawker's Delight serves delicious tasty meals for a good price.  Eating here is similar to eating at hawker center in Singapore.  This place seems to be set up similarly to a Hawker Stall...from the way you order your food, the large menu above the cashier, the kitchen, to the way seat yourself.   This place is great if your in a rush, or if you just want to have a quick meal.  The service is fast, the food's served quick, and people usually leave after they finish up their meal.  This is why I am always able to get a seat whenever I go, especially when it is quite busy.  This is the type of place where you come just for the food and value, not the ambiance.

Note:  Hawker's Delight is cash only

Hawker's Delight

What I ate at Hawkers Delight

Lontong Sayur Lodeh

Mee Pok

Hawker's Delight serves delicious tasty meals for a good price.  Eating here is similar to eating at hawker center in Singapore.  This place seems to be set up similarly to a Hawker Stall...from the way you order your food, the large menu above the cashier, the kitchen, to the way seat yourself.   This place is great if your in a rush, or if you just want to have a quick meal.  The service is fast, the food's served quick, and people usually leave after they finish up their meal.  This is why I am always able to get a seat whenever I go, especially when it is quite busy.  This is the type of place where you come just for the food and value, not the ambiance.

Note:  Hawker's Delight is cash only

Chinese food for Easter

... Szechuan Garden, West Lafayette, Indiana.

Chinese food for Easter

... Szechuan Garden, West Lafayette, Indiana.

Chinese food for Easter

... Szechuan Garden, West Lafayette, Indiana.

Travel Photo of the Day: Easter Sunday in Central Park, New York, USA

To me, Central Park is one of most beautiful places on earth. Constantly changing with the seasons, it's a park where there's always something new to discover, a hidden bramble trail, a pond of sunning turtles, a row of dazzlingly-colored azalea bushes. The park is one of the miracles of modern landscaping and has something for everyone: broad playing fields perfect for baseball and Frisbee, formal gardens, bridle trails, forested walks, ponds, bridges and winding strolling paths. Although spectacularly beautiful throughout the year, in spring it is at its most breathtaking with many spots to enjoy the floral fireworks.  

I took this photo on Easter Sunday in April 2003 on a day when the park was filled with magnolia trees in full flower, bursts of narcissus and sunny yellow daffodils, cherry trees filled with delicate pink blossoms, brilliant forsythia bushes and fragrant lilacs. The weather was sunny and mild and New Yorkers and tourists were out in full force enjoying the day, roller-blading, cycling, picnicking or just strolling along the paths hand in hand, soaking in as much beauty as they could on this perfect spring day in the park.   

Travel Photo of the Day: Easter Sunday in Central Park, New York, USA

To me, Central Park is one of most beautiful places on earth. Constantly changing with the seasons, it's a park where there's always something new to discover, a hidden bramble trail, a pond of sunning turtles, a row of dazzlingly-colored azalea bushes. The park is one of the miracles of modern landscaping and has something for everyone: broad playing fields perfect for baseball and Frisbee, formal gardens, bridle trails, forested walks, ponds, bridges and winding strolling paths. Although spectacularly beautiful throughout the year, in spring it is at its most breathtaking with many spots to enjoy the floral fireworks.  

I took this photo on Easter Sunday in April 2003 on a day when the park was filled with magnolia trees in full flower, bursts of narcissus and sunny yellow daffodils, cherry trees filled with delicate pink blossoms, brilliant forsythia bushes and fragrant lilacs. The weather was sunny and mild and New Yorkers and tourists were out in full force enjoying the day, roller-blading, cycling, picnicking or just strolling along the paths hand in hand, soaking in as much beauty as they could on this perfect spring day in the park.   

Spaghetti Squash

What is spaghetti squash?  Well, to start, the spaghetti squash is an oval shaped, yellow-colored vegetable.  When cooked, the inner flesh of the squash can be scrapped away to stringy spaghetti-liked strands.  Hence the name "Spaghetti Squash!."

There's many ways to cook the spaghetti squash, from baking, steaming, boiling, to microwaving.  The easiest way would be to microwave the squash.  The best way (in my opinion) is to bake the squash.

The way I like to eat spaghetti squash is with a tomato-based pasta sauce.  In my sauce I use sautéed onions,  crushed tomatoes, chopped up chicken, olives, bay-leaves and red wine.  For the garnish I used basil and feta cheese.

This is a good low calorie, low carb, gluten-free alternative to the traditional pasta and tomato sauce.  :)

Spaghetti Squash

What is spaghetti squash?  Well, to start, the spaghetti squash is an oval shaped, yellow-colored vegetable.  When cooked, the inner flesh of the squash can be scrapped away to stringy spaghetti-liked strands.  Hence the name "Spaghetti Squash!."

There's many ways to cook the spaghetti squash, from baking, steaming, boiling, to microwaving.  The easiest way would be to microwave the squash.  The best way (in my opinion) is to bake the squash.

The way I like to eat spaghetti squash is with a tomato-based pasta sauce.  In my sauce I use sautéed onions,  crushed tomatoes, chopped up chicken, olives, bay-leaves and red wine.  For the garnish I used basil and feta cheese.

This is a good low calorie, low carb, gluten-free alternative to the traditional pasta and tomato sauce.  :)

Israeli Markets: an anthropologist's view

Here's a view of markets: Q&A: The Culture of Israel's Markets

In this interview with Nir Avieli, professor of anthropology at Ben-Gurion University of the Negev in Beer Sheva, I found the ideas about various Israeli markets quite appealing.

Israeli Markets: an anthropologist's view

Here's a view of markets: Q&A: The Culture of Israel's Markets

In this interview with Nir Avieli, professor of anthropology at Ben-Gurion University of the Negev in Beer Sheva, I found the ideas about various Israeli markets quite appealing.

Israeli Markets: an anthropologist's view

Here's a view of markets: Q&A: The Culture of Israel's Markets

In this interview with Nir Avieli, professor of anthropology at Ben-Gurion University of the Negev in Beer Sheva, I found the ideas about various Israeli markets quite appealing.

Passover Foods With an Argentine Twist

Homemade gefilte fish (photo courtesy of WikiMedia Commons/Olaf.herfurth)

 People all over the world are celebrating Passover this week, often with interesting local takes on traditional foods. In Argentina, foods are influenced by European traditions, Latin cooking, indigenous and gaucho cultures and seasonal ingredients (Passover falls in the autumn rather than the spring in Argentina, since the country lies in the Southern Hemisphere). Although many people don't immediately think of Argentina as a thriving center of Jewish culture, there are in fact more than 250,000 Argentine Jews and Buenos Aires alone is home to 56 synagogues: 50 Orthodox, 5 Conservative and one Reform. Currently, Argentina has the 7th largest Jewish population in the world and the largest Jewish community in South America. If you are in the mood for something other than traditional Passover foods, there is even a Kosher McDonald's in the Abasto Shopping Center, the only one in the world outside Israel.

Choosing a Kosher bottle of Argentine wine (photo courtesy of http://www.directoalpaladar.com/)

Food is influenced strongly by old world heritage since the families of many Argentine Jews emigrated from Eastern and Western Europe and the Ottoman Empire, but it is also influenced by the culture of the Gauchos Judios or Jewish Cowboys, who cook their food over grills on open fires (asados), and prefer simple meals with fresh ingredients. Argentines tend to make things by hand instead of buying pre-packaged foods, hence many prepare their own gefilte fish, matzah balls, kishke asado (grilled intestines stuffed with potatoes, matzah meal, eggs, chicken fat and spices) and chicken broth. Some popular Passover dishes are Pollo de la Pascua Judia (Passover Chicken), a delicious grilled chicken prepared with dried fruit, olives, garlic and autumn root vegetables; Pollo Asado con Chimichurri (Roast Chicken marinated in Chimichurri sauce: a red or green spicy garlic, cilantro, parsley and pepper sauce) or Albondigas de Papas (potato balls stuffed with ground beef and onions). Argentines are also well-known for their superb wines and bodegas such as Arco Nuevo, Byblos and Terroso produce some wonderful Kosher Malbecs, Cabernets and Syrahs.

Photo of chicken with dried fruit and olives (Courtesy of http://www.food.com/)

Pollo de la Pascua Judia (Passover Chicken)

•1 tbsp. olive oil

•2 chickens, cut into pieces

•1 1/2 med. onions, diced

•1/2 cup green olives, pitted

•1/2 cup dried apricots (or other dried fruit such as pears, peaches or a mix), coarsely chopped

•1/2 cup pitted prunes, coarsely chopped

• 1/2 cup butternut squash, cubed

• 2 cinnamon sticks

•2 bay leaves

•1 tsp. salt

•1 tsp. ground cumin

•1 tsp. cracked black peppercorns

•1 1/2 cups homemade chicken broth

•1/4 cup Kosher red wine vinegar

•1/4 cup Kosher red wine

•2 TBS. honey

•2 heads of garlic

In large casserole dish, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain off fat from pan; reduce heat to medium. Add onions, olives, apricots, prunes, butternut squash, cinnamon sticks, bay leaves, salt, cumin and peppercorns; cook for one minute. Return chicken and any accumulated juices to pan.

In bowl, whisk together chicken broth, wine vinegar, red wine and honey; pour over chicken. Slice off the tops of the heads of garlic, separate into cloves and place between chicken pieces. Cover and bring to boil; reduce heat to low and simmer until chicken is no longer pink inside, about 35-45 minutes. Discard bay leaves and cinnamon sticks. Serve chicken on a warm platter surrounded by baked garlic cloves; guests can squeeze the garlic paste from the skins as desired. Serves 8.

(Recipe in English adapted from Canadian Living Magazine: April 2003)

Passover Foods With an Argentine Twist

Homemade gefilte fish (photo courtesy of WikiMedia Commons/Olaf.herfurth)

 People all over the world are celebrating Passover this week, often with interesting local takes on traditional foods. In Argentina, foods are influenced by European traditions, Latin cooking, indigenous and gaucho cultures and seasonal ingredients (Passover falls in the autumn rather than the spring in Argentina, since the country lies in the Southern Hemisphere). Although many people don't immediately think of Argentina as a thriving center of Jewish culture, there are in fact more than 250,000 Argentine Jews and Buenos Aires alone is home to 56 synagogues: 50 Orthodox, 5 Conservative and one Reform. Currently, Argentina has the 7th largest Jewish population in the world and the largest Jewish community in South America. If you are in the mood for something other than traditional Passover foods, there is even a Kosher McDonald's in the Abasto Shopping Center, the only one in the world outside Israel.

Choosing a Kosher bottle of Argentine wine (photo courtesy of http://www.directoalpaladar.com/)

Food is influenced strongly by old world heritage since the families of many Argentine Jews emigrated from Eastern and Western Europe and the Ottoman Empire, but it is also influenced by the culture of the Gauchos Judios or Jewish Cowboys, who cook their food over grills on open fires (asados), and prefer simple meals with fresh ingredients. Argentines tend to make things by hand instead of buying pre-packaged foods, hence many prepare their own gefilte fish, matzah balls, kishke asado (grilled intestines stuffed with potatoes, matzah meal, eggs, chicken fat and spices) and chicken broth. Some popular Passover dishes are Pollo de la Pascua Judia (Passover Chicken), a delicious grilled chicken prepared with dried fruit, olives, garlic and autumn root vegetables; Pollo Asado con Chimichurri (Roast Chicken marinated in Chimichurri sauce: a red or green spicy garlic, cilantro, parsley and pepper sauce) or Albondigas de Papas (potato balls stuffed with ground beef and onions). Argentines are also well-known for their superb wines and bodegas such as Arco Nuevo, Byblos and Terroso produce some wonderful Kosher Malbecs, Cabernets and Syrahs.

Photo of chicken with dried fruit and olives (Courtesy of http://www.food.com/)

Pollo de la Pascua Judia (Passover Chicken)

•1 tbsp. olive oil

•2 chickens, cut into pieces

•1 1/2 med. onions, diced

•1/2 cup green olives, pitted

•1/2 cup dried apricots (or other dried fruit such as pears, peaches or a mix), coarsely chopped

•1/2 cup pitted prunes, coarsely chopped

• 1/2 cup butternut squash, cubed

• 2 cinnamon sticks

•2 bay leaves

•1 tsp. salt

•1 tsp. ground cumin

•1 tsp. cracked black peppercorns

•1 1/2 cups homemade chicken broth

•1/4 cup Kosher red wine vinegar

•1/4 cup Kosher red wine

•2 TBS. honey

•2 heads of garlic

In large casserole dish, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain off fat from pan; reduce heat to medium. Add onions, olives, apricots, prunes, butternut squash, cinnamon sticks, bay leaves, salt, cumin and peppercorns; cook for one minute. Return chicken and any accumulated juices to pan.

In bowl, whisk together chicken broth, wine vinegar, red wine and honey; pour over chicken. Slice off the tops of the heads of garlic, separate into cloves and place between chicken pieces. Cover and bring to boil; reduce heat to low and simmer until chicken is no longer pink inside, about 35-45 minutes. Discard bay leaves and cinnamon sticks. Serve chicken on a warm platter surrounded by baked garlic cloves; guests can squeeze the garlic paste from the skins as desired. Serves 8.

(Recipe in English adapted from Canadian Living Magazine: April 2003)

The Dirty Apron

The Dirty Apron, was once just a cooking school, but not anymore.  It is now a cooking school + delicatessen!

pistachio cheesecake brownie

So I was wandering town, and found myself craving something sweet, so I strolled down Beaty St. to the Dirty Apron.  As I entered, I began to browse through their selection of artisan sandwiches, and delectable desserts. The one thing that caught my eye was the Pistachio Cheesecake Brownie.  It sounded delicious because I am a fan of cheesecake, brownies and pistachio.  I had to order it!   The texture of the brownie, was in between chewy and cakey.  It tasted both sweet and savory, the flavors from the chocolate, and cheesecake complemented each other well.

If you're in the mood for a twist on the brownie, head over to The Dirty Apron.  On my next visit, I'd like to try their Lavender Zucchini Chocolate Cake, it sounds delicious...yum!

The Dirty Apron

The Dirty Apron, was once just a cooking school, but not anymore.  It is now a cooking school + delicatessen!

pistachio cheesecake brownie

So I was wandering town, and found myself craving something sweet, so I strolled down Beaty St. to the Dirty Apron.  As I entered, I began to browse through their selection of artisan sandwiches, and delectable desserts. The one thing that caught my eye was the Pistachio Cheesecake Brownie.  It sounded delicious because I am a fan of cheesecake, brownies and pistachio.  I had to order it!   The texture of the brownie, was in between chewy and cakey.  It tasted both sweet and savory, the flavors from the chocolate, and cheesecake complemented each other well.

If you're in the mood for a twist on the brownie, head over to The Dirty Apron.  On my next visit, I'd like to try their Lavender Zucchini Chocolate Cake, it sounds delicious...yum!