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… since my last post, almost. Frankly, I got sick of analyzing my food and just wanted to enjoy it. But while I’m here, I have a few recos in case anyone still stops by:

Maxim’s 22 just off Centre Square in Easton has been the best addition to the neighborhood and my waistline. Casual French cuisine in a great setting with a professional staff. Great food at good prices from the owners of Sette Luna.

Black & Blue at 683 Walnut St in Easton. A casual, darkly intimate setting with a great beer selection. The food is somewhat hit or miss – but the burgers, sandwiches, and wings are great. And the fries (with creamy barleywine dipping sauce) are the best around. I don’t think we’ve been here since Maxim’s opened, though.

Casera is a new addition on N 2nd St in Easton across from Touch of Thai. They offer a prix fixe Spanish Caribbean meal in a single-sitting each Friday and Saturday evening. The menu changes monthly. Personalized service and home cooking in an intimate setting.

An eGullet user, Crying Cook, just shared this recipe over at HuffPo:

Reuben Dip
8 oz. cream cheese
1 cup of sour cream
1/2 lb. corned beef
1 cup grated swiss cheese
1 cup sauer kraut
1 tbs. ketchup
2 tsp. brown mustard
2 tsp. diced onion
Preheat oven to 375 degrees. Allow cream cheese to come to room temperature or soft enough to mix. Drain and rinse sauer kraut thoroughly. When getting corned beef from the deli, get it shaved to ease with chopping up. Add all ingredients in a bowl and blend throughly. Pour into a lightly greased baking dish and bake, covered, for 30 minutes. Uncover and bake 5-10 minutes more or until nice and brown on top. Sprinkle with paprika and serve with toasted rye or pumpernickel bread squares.

Just got back from a brief trip to Chicago. A few reviews and a bunch of pics to share soon. No deep dish pizza or Polish sausages though.

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  • hummus heaped with tomatoes and cucumbers
    Like clockwork every summer, I decide that the only thing I want to eat, maybe forever because when it’s warm out I completely forget winter is coming (I’m sorry, I had to), are variations on tomato-cucumber salad. We did a world tour of these last year and it might take me another decade of Smitten Kitchen-ing but I will get to them all. Left to our own dev […]

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