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Asian Food Buffet 9/24

This week, our buffet theme is Asian. As usual, seating is from 5:30 – 6:30 and the cost is $10. Kids are free. It is strongly recommended that you make a reservation by calling 651.846.1737 and show up right at 5:30. I can also make the RSVP for you.

Hope to see you there! Here is our tentative menu:

Spicy noodle salad with chicken
Green beans in black bean sauce
Pork fried spring rolls
Crispy crab wontons
Garlic cream cheese wontons
Shrimp toast
Red curry tofu
Chinese BBQ pork
Beef bulgogi (Korean BBQ beef lettuce wraps)
Chicken pad thai
Tempura shrimp with sesame aioli
Pineapple fried rice
Steamed white rice
Ginger panna cotta
Coconut macaroons
5-spice chocolate cake
Banana fritters

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Spanish/Mediterranean Buffet on Friday!

This friday we are having a Spanish and Mediterranean food buffet! I am really excited, lots of stuff new to me! Unfortunately, I will be serving in the dining room, no cooking. But, if you are interested, this is a good time to come, because then I may actually be able to spend some time with you!

Seating is at 5:30, and it is best to get there right away, we actually filled the dining room last week and there was a wait. Cost is $10 and kids are free.

Tentative menu:

Grilled flatbread with lemony hummus
Stuffed grape leaves
Chicken empanadas with chorizo
Grilled lamb skewers with Romesco sauce
Fig and goat cheese crostini
Tunisian couscous salad

Beef Pastitsio
Risotto-style Paella with sausage, shrimp and clams
Salmon with fennel and Ouzo sauce
Baked penne with roasted cauliflower
Moroccan spiced crab cakes with cilantro-orange sauce
Bacon and caramelized onion potato croquettes
Roasted red pepper and goat cheese potato croquettes
Grilled asparagus and scallions

Almond pound cake with fruit
Lemon mousse
Baklava
Chocolate honey dome

Saint Paul College
City View Grill
235 Marshall Ave
St. Paul MN 55102

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Menu for Sept 7-9

Come visit our restaurant for some more yummy and cheap food!
We will be in the City View Grill. Seating is from 5:30 – 6:45

Tentative Menu:

Soup:
Smoked tomato bisque — cup $1.50, bowl $2

Appetizers:
Mixed greens with choice of house-made dressing — $1.50
Caesar salad with grilled romaine, buttery mini-croutons, olives and parmesan — $2.50
Savory tartlet with creamy swiss, caramelized onions and asparagus — $2.50
Mediterranean plate with grilled eggplant, hummus, tabbouli, olives, peppers, grilled flatbread and feta cheese — $5
Pizza of the day — $4

Entrees:
Grilled tuna on ginger fried rice with tempura vegetables and sesame-lime buerre blanc — $7.50
Butternut squash ravioli with Italian sausage, sage and spinach cream sauce — $6
Pork tenderloin roulade with spinach, artichoke hearts and parmesan on roasted garlic mashed potatoes with whole-grain mustard pan sauce and seasonal vegetables — $6.50
Grilled strip steak on tomato risotto with salsa verde and garlic roasted broccoli — $7

Desserts:
Chocolate caramel tart — $2
Maple bread pudding — $2
Peach cheesecake with gingersnap crust — $2

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Restaurant Menu for Sept. 31 thru Oct. 2

Each week our menu changes, this is what we have planned for WEEK ONE!

August 31 through September 2
Becka will be cooking some of the entrees on Wednesday and Thursday.

Soup:
Grilled tomato gazpacho with lime-avocado relish- cup $1.50, bowl $2

Appetizers:
Mixed Greens Salad with choice of homemade dressing – $1.50
Spicy Asian Chicken Lettuce Wraps with sesame aioli – $3.50
Roasted beet composed salad with herbed goat cheese, spinach and chive vinaigrette – $2.50
Homemade Pizza of the Day – $4.50

Entrees:
Steak au Poivre with fennel-dusted pommes frites and tarragon aioli – $8
Pan-roasted salmon on lemon mashed potatoes with dill hollandaise and sauteed brussels sprouts – $7
Grilled pork tenderloin medallions on fresh corn risotto with a warm bacon vinaigrette and sauteed green beans – $6
Grilled shrimp with Romesco sauce on saffron rice with grilled peppers and onions – $7

Desserts ($2):
Chocolate Mink
Banana cheesecake with caramel sauce
Apple crepes with calvados butter sauce

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Welcome to 3rd Semester!

We have made it to 3rd semester, well, at least most of us did. Sounds like it will be a lot of fun, and not too terribly difficult. Our restaurant will be open Tuesday through Friday. Each week there will be a different menu for Tuesday through Thursday and then a big buffet each Friday. The food is good and cheap and we need customers!

Our opening day is this Friday, the theme is “End of Summer Buffet”, it cost $10 and we open at 5:30. Reservations are suggested 651-846-1737.

Here is Friday’s menu!

To Start:
Mixed green salad
Fresh corn risotto croquettes
Caprese salad skewers
Bruschetta

Main Courses:
Chipotle-braised beef/poblano pepper/corn quesadillas
Grilled pork tenderloin with peach BBQ sauce
Buttermilk fried chicken
Grilled shrimp in lemon-garlic cream sauce over pasta
“Grown-up” mac and cheese

On the side:
Grilled vegetables with citrus and almods
Corn pudding with basil
Potato salad
Wild rice salad with smoked chicken

For dessert:
“Fancy Pants” s’mores
Apple crisp
Strawberry-almond shortcake

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Steve Ouch’s New Children’s Book

Hobo Mama Reviews is giving away a copy of SteamPotVille by Steve Ouch.

This full-color hardcover book is chock full of imaginative photographic collages that combine the ordinary in extraordinary ways.

Enter at Hobo Mama Reviews by June 17 for your chance to win!

Contest open to U.S., Canada, & England.

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Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake Chocolate Chip Cookie Dough Cheesecake is fun and easy to make and super delicious! There are only a few ingredients, and all you need is a mixer, measuring tools and a pie tin.

For one 9″ pie tin, you will need:

16oz Softened Cream Cheese
1/2 cup Sugar
1/2 tsp Vanilla
2 Eggs, beaten
3/4 cup of your favorite uncooked Chocolate Chip Cookie’s Dough
Graham Cracker Crust

Mix the cream cheese, sugar and vanilla on medium until well blended.

Add the eggs, one at a time slowly, as they are absorbed.

Drop 2/3 of the cookie dough in 1/2 tsp rounded pieces into the batter, then fold in.

Dot the top of the cheesecake with the remain cookie dough again in 1/2 tsp rounded pieces.

Bake at 350F until the center is almost set, this may take 45 minutes or more.

Graham Cracker Crust

For a graham cracker crust, you can buy a pre-made crust or do it yourself!

All you need is

  • 16 graham cracker squares, crushed
  • 1/4 cup butter, melted

Mix together and then press into the pie tin.

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Hard Crack Sugar Confection

Forbidden Fruit There are many areas of candy making, and this one is on the easier side, but takes special care and tools to get it done right. Since the sugar will reach 375F or more, burns are a concern. I would not let children help with this project.

Hard crack sugar can be used in several ways for garnish, and for making suckers and similar candy. In these photos, I used a 6-8oz ladle to create the dome and placed it over some melon pieces (called “Forbidden Fruit”).

This website at Baking911.com is a great starter for candy making.

Tools:

  • A heavy pot (copper, anodized aluminum, cast aluminum or cast iron)
  • Candy thermometer
  • Pastry brush
  • Large metal sheet tray, or heat resistant surface to work on
  • Food release spray
  • Metal fork or spoon
  • Large metal or heat proof ladle, small stainless steel bowl or other bowl shape to form cage shape
  • Knife-sharpening steel or wooden spoon to form corkscrews
  • Very large stock pot

Ingredients:

  • 1 qt Sugar
  • 1 c Water
  • Clean water for dipping pastry brush

Combine sugar and water and place on high heat. Do not stir once this has been placed on the heat. As particles form on the sides, use the pastry brush, dipped in clean water, to brush down the sides.

The optimal temperature for hard crack sugar is 375F. Because the sugar will continue to heat itself off the burner, you should take it off the heat about 350F or when you see the sugar start to caramelize to a light golden brown color. The color will get much darker, but be careful that it doesn’t go too far and give a burnt taste. While you are waiting for the right temperature, spray surface and shapes you will be using with food release spray, liberally.

Move pan to your work area, placing on a heat-resistant surface. Using a fork, dribble the sugar back and forth across the bowl shape in all directions so that it will hold that shape once cooled.

For corkscrews, use a spoon and dribble sugar along shape, spinning it so that it makes the desired shape.

When the sugar has cooled on the shape, it should slide off easily because of the food release spray. You will want to work quickly so that the sugar does not cool down so much it can’t be dropped in even strings.

The way you clean up is very important. Because of the nature of the sugar, if you were to pour hot, liquefied sugar down the  drain, it would cool and harden in the pipes. This will clog and be very difficult to clean out. You must dilute the sugar in a lot of water before discarding. In a large stock pot, place your sauce pan and other items that have sugar stuck to them. Boil in water until they are clean. This water can then safely be put down the drain.

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Lemon Curd

The name sounds weird, I know. Lemon curd is similar to a custard, but is used as a spread, or a filling in a lemon meringue pie. You can also make it from lime. It is relatively simple to make, the only trick comes in tempering the mixture into the eggs.

This recipe will make 1 quart, which will fill about two pies.

5 oz Butter
1 cup Lemon Juice
9 oz Sugar
1 cup Egg Yolks

Melt the butter in a saucepan, and add the lemon juice and sugar. Bring this to a boil and make sure all the sugar has been dissolved.

Temper the mixture into the egg yolks in a separate bowl, and return everything into the saucepan and cook on medium heat. Stir constantly with a wooden spoon. If lumps begin to form, remove from heat and whisk. Continue to cook until the curd coats the back of a spoon. Be careful not to cook it high and long enough to “scramble” the eggs.

When this is done, remove from heat and move to another container so that it cools more quickly. The curd will thicken as it cools.

How to Temper

Tempering allows you to add eggs to a hot liquid without the eggs being shocked, and scrambled in the process. If  you start to see small white clumps, the eggs have been shocked and it is time to start over.

  • Beat egg yolks in a bowl large enough to hold both eggs and hot liquid.
  • Dribble a small amount of the hot liquid into the eggs, whisking constantly.
  • Continue adding a small amount at a time until you can feel, through the bottom of the bowl that the eggs have warmed close to the liquid’s temperature. You can then start adding it in a steady stream. Keep whisking until everything is combined.

From there, follow the directions from your recipe.

To make a Lemon (or Lime) Meringue Pie you will need:

Meringue and Pie Crust

Cook the pie crust first, just until golden brown and set. Let it cool and fill with your lemon curd. Top with meringue. Be creative and add peaks uniformly across the meringue. Bake at 350F until the meringue starts to brown.

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Lemon Butter Sauce

This is a nice creamy sauce that goes well with fish, I served it with a white fish. It is basically a beurre blanc with a little twist. Here are the ingredients:

1 cup white wine
1/2 cup lemon juice
2 tsp lemon zest
1 tsp minced rosemary
1 tsp minced thyme
1 lb butter
1 /2 cup heavy cream
Salt and Pepper to taste

On medium heat, add wine, lemon juice, zest, rosemary and thyme. Simmer until it has been almost completely reduced.

Off the heat, start adding the butter, small pieces at a time. If the pot does not stay warm enough for the butter to melt, place it back onto the burner (which should still be warm) or turn on very low heat. When all the butter has melted, add the cream and balance with salt and pepper.

It’s that easy, and tastes so good!