July 17th, 2011
The word spanakopita (spinach pie) brings a smile to my face. Susan and I were in charged of the teachers appreciation luncheon, for a few years, when our kids went to school together. Trying to get everyone to prepared their specialties was our responsibility. Susan’s own never failed; her spanakopita always appeared that time of the year.
Last week when I was in Florida, Anita mentioned that she had gone to a good and reasonable Greek restaurant in Delray Beach. So, four of us headed in that direction. Melissa was with us. Her heritage? Greek.
Greek Bistro is located at 1832 S. Federal Highway, Delray Beach Florida, off Linton and next to The Original Pancake House. Tel. 561-266-8976. Fax 561-266-8984. Website? www.floridagreek.com. It opens 7 days a week from 11:00 a.m. until 9:00 p.m.
The restaurant was comfortably crowded for a Monday, early evening. The restaurant is small but it does have a bar. It is family owned and operated
Hummus was brought to the table. A blend of chickpeas, tahini, garlic, and lemon juice served with toasted pita bread.
Melissa ordered the Keftethakla or meatballs to accompany her traditionally made Greek Salad. The meatballs did not photograph well. My thought, at the time, not to put the picture. No comments, please, o.k.? But, they were probably the best meatballs I have tasted in a long time. So here, they are. They were small, flavored with garlic and spices and slightly crispy on the outside and very moist inside.
The salad was large; almost enough for two people. Anita had the same salad and added grilled Gyro to it. The grilled Gyro did not photograph well either, but I am putting the picture up, anyway.
I had to have the Spanakopita or spinach pie. Fresh leaf spinach, mixed with Feta cheese and spices in a thin, and delicate layer of filo dough. It was served with vegetables, rice, and oven roasted potatoes. I had not had this dish in a long time. I have never made it; so hard to work with filo leaves. They gave me a nice portion and it was very well seasoned.
Then, Rosalyn had a dish that I had never seen; the Papoutsakia or Little Shoes. It is like a Moussaka, except that it does not have potatoes and the eggplants are halved and then stuffed. They looked very good and already I was thinking that I was going to try to make them when I got back to Delaware.
For dessert we ordered a Calaktobureko. It is a traditional Greek dessert, filled with a light lemony semolina custard. I think of the 4 of us I liked it the most because I love custard. The others? They thought it was just o.k.
We had a nice evening and as usual, I have to comment that sharing a meal with friends, is, well…priceless!!
Upon arriving at the Delmarva Peninsula, the first thing I did was go to Freeman’s. I was having some withdrawal symptons; not having that sweet corn for a whole week. Imagine that. I notice that they had some white eggplants.
White eggplants are milder than the aubergine ones. They are available seasonally and are, actually, very trendy nowadays.
A lot of recipes tell you that you should have eggplants rest in salty water for an hour or so. I did not do that in the following recipe. Remember you have to play with the recipe and make it your own.
Papoutsakia or Little Shoes (stuffed eggplants)
4 white eggplants (or the regular ones) – not too big
1 lb. each of ground pork and ground lamb. You will have leftover meat so you can even cut that in half.
1 onion finely chopped
1 or 2 cloves of garlic chopped
1/2 cup of finely chopped parsley
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
2 ripe tomatoes blended in the blender or 1 small can of whole tomatoes blended
salt and pepper to taste
1/2 cup of extra virgin olive oil
A pinch of thyme
1 shot of dry white wine.
1 cup of grated Kasseri Cheese (or melting Greek cheese)
Pre-heat oven to 350 degrees.
Cut the eggplants in half and scoop out the pulp and chop it. Set aside.
Heat oil in a frying pan and saute onion and garlic until they soften; are translucent, without browning. Add the ground meats and eggplant pulp and saute them well.
Add tomato, parsley, salt, pepper, 1/4 tsp. nutmet, 1/2 tsp. cinnamon and thyme. Cover and simmer until most of the liquid is absorbed.
Grate the cheese.
Make the bechamel sauce:
Mine is my own version, using gluten free flour.
Add 2 tablespoons of butter to a pan, melt. Then add 2 tablespoons of flour and whisk it well until combined. Then, add about 1 cup of half and half. Whisk again. Add the other 1/4 tsp of nutmeg, and keep on whisking. Add shot of white wine. Whisk again and set aside.
Place the eggplants on a baking dish and sprinkle the inside with some of the grated cheese. Then fill the cavities with the meat mixture.
Top the eggplants with the bechamel sauce. Sprinkle more cheese over all of them.
Bake for about an hour. Prick the eggplant to make sure they are done. You want the bechamel to get a nice color without burning it.
That’s it!! Serve it with a salad or vegetables and you have a meal.
A tip: Before placing the eggplant halves in the baking dish you can sprinkle some of the meat juices; just a bit. The eggplants will absorb that flavor from the bottom and will keep them from sticking to the baking pan.
Enjoy!!….see you…
July 16th, 2011
It started when Lorenzo was visiting. Out in the back we were, eating crabs, and there he came in, bearing a beautiful Mini Smith Island Cake. Thank God it was a Mini; enough for everyone to have a slice. I could have eaten it all myself.
It had also been a few days since a friend mentioned Hamel’s in passing. At first I did not know what she was talking about. Let me refresh your memory; you will recognize it immediately.
Years ago, before Farmers’ Markets made a comeback into the lives of all of us, there was McQuay’s in Rehoboth Beach. It was one of the first places you saw as you came into downtown Rehoboth. Fresh tomatoes, corn, blueberries and general produce, beautifully displayed. I even think that you could have an account. It really was the place to go.
Fast forward, the building is still there, even the name has been left on the building; honoring what it used to be and trying to fill its old shoes. But, Hamel’s Gourmet Market is making this old market proud.
Hamel’s is located at 510 Rehoboth Ave., Rehoboth Beach, DE 19971. Tel. 302-227-3386, It will be on your right hand side as you are coming into Rehoboth, past the bridge, across from the Chamber of Commerce, and just before the roundabout.
I decided to stop by and check it out. Immediately, I saw Chad. I have know him for a long time; him being one of my sons’ friends. He is the Executive Chef for Hammel’s Gourmet Market. He has been in the food business for years. Always loved to cook.
You can call Chad Travis for catering and anything you need from Hamel’s at the above mentioned telephone number, or you can e-mail him at ctravis_fl@yahoo.com.
Hamel’s is a full service gourmet market, with a wide selection of fresh baked specialties, including turkey, ham, and roast beef.
The pastries and breads are made locally, as well.
Prepared salads can be bought by the pound; lobster, shrimp, spicy tuna, tuna, egg, chicken, curry chicken with dried cherries, shrimp ceviche, cole slaw, among others.
They call them Something Special Sandwiches. These are the sandwiches that Hamel’s is well known for and at the top of the list is the Lobby. This is a lobster roll sandwich with plenty of lobster salad on a fresh baked Milano roll with lettuce. Hands down, it is the favorite. Others are a shrimp salad sandwich, Anthony’s Favorite which has Citterio Prosciutto on a Milano roll with homemade pesto basic dressing, mozzarella cheese, lettuce and tomato. Then, the South Philly is a roasted pork, provolone cheese, and roasted peppers on a fresh baked Milano roll.
If you do not want to cook or have some of those unexpected guests coming for dinner, please give them a call. Their steaks, seafood, ribs, burgers, hot dogs, and chicken are grill perfect.
A sample of their prepared foods would be lasagna, mac & cheese, sausage and peppers, meatball sausage and peppers and so much more. Stop by and get a take-out menu.
You have to meet Chad. He is passionate about his cooking and has lots of plans for Hamel’s.
Chad is planning to have, on selected Saturdays, a few demonstrations. Hamel’s is not large enough to hold classes but something like a knife skills demo will be doable. Music? Chad is planning that, as well.
Chopping or mincing? Learning the basics? Knife skills are one of the most important parts if you enjoy the culinary arts. There is more to it than just cutting.
I decided to buy some pesto, which by the way tasted delicious.
And, beer cheese which was like a triple threat with three cheeses; a nice kick to get you taste buds going and very spreadable.
Then on my salad I put the cherry balsamic vinaigrette, which Chad also made. My son made the salad of fresh tomatoes from Freemans, mozzarella from Giant and fresh basil from my garden. The drizzle of this vinaigrette was delicious; the sweetness complementing the rest of the flavors in those fresh vegetables.
I notice the potato chips; locally made, as well. They were called Cape Seasonings. Website? www.capeseasonings.com.
The Mini Smith Island Cakes are there to tempt you. Cupcakes, also made by them are available, as well.
And like that wasn’t enough, there is also gelato from Gelato Gal. I wrote a post on Gelato Gal on 8/11/10. If you want to see it just click on the month of August of 2010 and scroll down to the date.
Hamel’s looks so inviting. The produce is perfect. If you want you can linger with some coffee or a soft drink; sit outside because there are a few tables available.
At times the most fabulous dinner can take no time to prepare….check them out…talk to you later…
July 15th, 2011
Congratulations to a well deserving town for keeping it “real”. Rehoboth Beach has received two awards this year. It came 6th within the top 10 Boardwalks in America.
Check http://www.saveourcityrehoboth.org/16-blog/news-articles/60-rehoboth-beach-boardwalk-named-one-of-the-best-in-us-by-national-geographic.html.
Then, both, Rehoboth Beach and Dewey Beach are among the only 4 beaches to earn 5 stars for water quality. They are the new “Superstars”.
Check http://www.saveourcityrehoboth.org/17-blog/newsletter/57-award-ceremony-for-us-cleanest-beaches.html.
During the summer the Boardwalk Grub is what people love. And, a good day at the beach is the icing on the cake. Check the pictures of summer in Rehoboth Beach.
Pizza – Three of the best places; you decide.
Grotto
Louie’s
Nicola
Popcorn? Fisher’s; my favorite is always the caramel. Pretty addictive.
Candy? Plenty to pick and choose at the Candy Kitchen.
Salt water taffy? Dolles has always been known for it.
Shall I dare to say French fries? Thrashers among the best and most well known.
The Rehoboth Beach Boardwalk; for walkers, checking out the beachgoers, going to the rides, just sit down and take a break; or perhaps stay for some music in the evening.
The Facts!!
And then, there is nothing better than a dip in the ocean on a hot summer day!!
So, come on down!! Downtown Rehoboth Beach is waiting….still so much to discover…
Talk to you later.
July 14th, 2011
Over a week ago, Trish said to me, as I was walking my neighborhood, that she was going to get bagels from the new place located at Midway. I did not know there was a bagel place there. But, I did find out that they opened 3 months ago. Put it in the back of my mind as a possible post for my blog.
I also have a friend that eats a bagel and a banana every single day. I, on the other hand, hardly eat bagels. Therefore, I am no expert.
Bagels were brought to the U.S. by immigrant Polish-Jews. In 2008, Gregory Chamitoff, an astronaut, was the first person known to have taken 18 sesame seed bagels into space on his 2008 Space Shuttle mission to the International Space Station.
Today, I decided that K & H Hot Bagels was the place to check out.
First of all, K & H Hot Bagels is located at 18675 Coastal Highway, Rehoboth Beach, DE 19971. It is the same shopping center where the Midway Movie Theaters are located, Rt. 1. Tel. 302-645-1535, Fax 302-645-1570. Plenty of parking available at all times.
They open 7 days a week. Mondays to Saturdays from 5 a.m. until 5 p.m., Sundays from 6 a.m. until 4 p.m.
I spoke to Herberth Loaiza. He told me that his alarm wakes him up every day at 3:00 a.m. Yes, that early. All bagles are baked in the premises. No preservatives are added; everything is 100% natural, no fat, and no cholesterol.
They also make bialys, which are small rolls that are a traditional Polish dish. They are similar to a bagel but instead of being boiled before baking, a bialy is simply baked and there is no hole in the middle; a depression instead.
Herberth told me that they also bake pastries and muffins. Breakfast is served all day. But, the restaurant also has homemade soups, which are never frozen.
Available are also gourmet salad sandwiches, premium cold cut and cheese sandwiches, wraps,and fresh salads. Some from the grill, like cheesesteak hero, chicken cheesesteak, tuna melt, grilled roast beef, onions, mushrooms and gravy, among others.
You can also call or fax your orders in and they will have them ready for you.
I bought an everything bagel, a roll and a sundried tomato bagel. I decided to eat the sundried tomato bagel and I found it to have a nice crusty outside and a soft middle. I even ate it plain.
K & H Hot Bagels have coffee and cold drinks. Tables are also available in case you want to sit down and take a break.
It was time to go but not before I was able to take a peek at their kitchen which had bagels and other goodies resting until it was time to be baked.
Let me know how you like them. And, remember that they do sale retail and wholesale.
Note: Information for this post was obtained from http://en.wikipedia.org.
Talk to you later….what a beautiful day it was….the visitors must be having a ball!!
July 13th, 2011
Woke up early in Delray Beach, Florida. There was a plane to catch. Comfortably seated on Southwest with 2 well behaved boys next to me. That’s when the screams started. Not an emergency; a little toddler. She screamed for over an hour and she was in closed proximity to my seat.
And, guess what? Upon landing, she decided to fall asleep. You know what my thoughts were, right?
After driving for a few hours I was received in Rehoboth with the question I had not heard for a whole week. What’s for dinner? A blank look is what I returned. I regained my composure. Yeah, it was back to reality. Off to Giant I went and the following recipe is what I thought would be good for dinner.
Pork Chops with Caper Sauce
4 lean pork chops, about 1 1/4 inch thick
salt and pepper to taste (optional)
2 tablespoons salad oil
1 cup chopped onions
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 cup of chicken broth
4 tablespoons of drained capers
1 tablespoon Dijon mustard
1 tablespoon tomato paste
2 tablespoons of fresh sage
1 tablespoon butter
parsley for garnish
Heat salad oil in a skillet large enough to hold chops in 1 layer. Add chops and cook over medium-high heat for 7 minutes on each side. They should be lightly browned.
Remove chops and keep warm. I just put them on a plate.
Since the chops should be lean, no need to pour off excess fat from the skillet. Add onions and garlic and cook until wilted.
Then, add vinegar, cook for a minute or so. Continue then by adding the chicken broth, capers, mustard, tomato paste and sage. Cook for about 3 minutes or until nice and hot but not boiling.
Reduce heat to low and add the pork chops with any juices that accumulated on the plate back into the pan and heat. Swirl in butter and check the seasonings.
This sauce is so delicious. And, the recipe can easily be doubled. I usually do that because I like a lot of sauce with the pork chops.
I mashed yams, put a little brown sugar and that was our dinner this evening.
Garnish with a little bit of parsley, if you want.
Note: This recipe is gluten free. If you don’t like yams, then you know what to do; mashed potatoes, rice, or polenta.
Talk to you later….Remember to make it your own….
July 12th, 2011
Probably about a month ago I received an e-mail about this new innovative restaurant that was about to open in Delray Beach. When? and Where? I wanted to know. And, the reason was that DIG (Doing It Green) would be the first full-service, sit-down restaurant in the area serving dishes made with the freshest ingredients available. But, get this. No steroids, pesticides, hormones, chemicals, sulfites, nitrates and nitrites. All organic.
Pretty much everyone I talk to…food being the main topic…is looking for healthy good food. The main concern? Will we have to sacrifice flavor and taste in order to eat healthy. I should hope not.
I arrived in Delray and a couple of days later I gathered a few friends and off we went to try DIG. One was skeptical about driving away from Atlantic Ave. God forbid we would drive a few miles west. Good food, will travel, is my motto. It is not that far; just a few miles near Military.
DIG is located at 5199 West Atlantic Ave., Delray Beach, FL 33484. Tel. is 561-638-0500. E-mail is eat@digdelray.com. The website is presently under construction but will be www.digdelray.com.
The restaurant sits by itself on a shopping center.
An organic garden has been started and it is growing. Eventually, they will be getting some of their produce from this garden in conjuction with local organic farms. Some tables have a view to this garden.
As you come into the restaurant, it is well lit with plenty of tables available. Everything is recycled; tables, chairs, and lighting fixtures; a polished concrete floor.
Paintings on the wall are by local artists.
There is also a large bar. Besides being a full fledge bar serving organic liquor and wines, by the glass and bottle, it also has an organic juice and smoothie bar. By the way, my dinning friends enjoyed their organic wine selection very much.
We arrived at the restaurant at around 8:00 p.m. and chose a table next to a large window. Casey was going to be our waitress. She explained DIG’s concept. She was very knowledgeable about the menu and her suggestions were well taken.
Casey served us our water and proceeded to tell us that the water was at a 9.5 ph level to ensure the healthiest and purest water available.
Bread to the table was served in a tin bucket. Some of the bread was slightly sweet; the other was crusty.
This is what we all ordered:
I ordered Cabbage Dumplings with carrots, sno peas, and a ginger-soy dressing. The perfect starter; an Asian flavor, of course. Delicious.
Another person ordered the Portabella Quesadilla with goat cheese, sherried onions, Pico de Gallo, guacamole, cilantro and sour cream. Great mild flavor.
The salad bar was large with all ingredients hand picked for the evening. Both of the soups were called magical; they were vegan. One was a pea soup and the other a bean soup. I got both of them and they were very good.
Eventually, hummus will be prepared table side.
One person ordered the Eden Farms Center Cut Pork Rib Chop – 100% certified Berkshire Pork, mashed garnet yams, vegetable medley, Bragg’s apple cider glaze. This was a large entree. Come to think of it, all entrees were very generous. The pork chop was very tender and moist.
Another one ordered the Lump Crab Cakes with mashed Yukon gold potatoes, asparagus, grain mustard and wild flower honey sauce. No fillers and nice lumps of crab meat.
Rosalyn ordered the Organic Eggplant Rollatinis. This was an appetizer which she chose to eat as her dinner entree. It was a a good size, as well. The rollatinis had herbed goat cheese and fresh made pomodoro sauce.
I loved my dinner. It was Pan Seared Diver Scallops with truffled cauliflower, spaghetti squash and DIG “Dirt” sauce. They were perfectly cooked. I usually order scallops when I see them on a menu and these were tops. The “Dirt” sauce was made by grinding different types of mushrooms and then making that nice brown color sauce.
Dessert. Always what choice to make so that we can all enjoy it. I decided to choose the Sugar Free, Gluten Free Cheese Cake. Best I have ever had and I think the other ones agreed that it was excellent, as well. Niko is the pastry chef and has outdone himself at DIG.
Cookies were also brought to the table courtesy of DIG. Fantastic.
The four of us agreed that the food was excellent. A few thought that the lighting in the restaurant could be improved in order to make it more cozy. And, a few others thought that the room could be broken up with plants as a buffer to make it more intimate.
If you are in the area, take advantage of this unique restaurant. I can guarantee you that you will fall in love with the food; no flavor has been sacrificed. I cannot wait to go back.
DIG is open for lunch at 11 a.m. and dinner every day of the week with happy hour from 5 p.m. until 7 p.m. Drink specials and bar bites at reduced prices.
Talk to you later….have a good one!!
July 11th, 2011
During the day the town of Delray Beach is somewhat quiet in this Second Season. At night, well, it is a different story. I think the snowbirds leave thinking that this town will just roll its streets and call it a night; shall I say? Very mistaken. They should have been here this week-end.
 Pineapple Grove (2nd St.) in Delray was sleeping in on Sunday a.m. Delray is as lively as ever during the summer months as during the winter season. Visitors are vacationing, shopping and enjoying that “al fresco” dining that I love the most.
So, I decided to walk and try some of them with Miguel and Rosalyn; brother and cousin. This is what we found.
Crepes by the Sea is located at 6 NE 5th Avenue right by the intersection of Federal and Atlantic Ave. Website? www.crepesbythesea.com.
Mine was a tomato, spinach and cheese crepe. To tell you the truth, it was good; but just that.
Miguel had the ham, egg and cheese. His was, definitely, better.
The Office is located at 201 East Atlantic Avenue. Tel. 561-276-3600. Website? www.theofficedelray.com. This restaurant is yet to disappoint me; no different in the Second Season. A very enjoyable lunch.
Miguel had the lobster chowder. It was nice and creamy with lots of chunks of that sweet lobster.
My two fellow diners had the Dark English Ale Battered Fish with salt and vinegar “chips”, pan fried onion dip, and cole slaw. They both loved it with Rosalyn commenting that it had been the best she had ever tasted.
I had the Vinegar Maker’s Salad. This salad had romaine, tomato, avocado, cucumber, carrot, onion, olives, chickpeas, roasted cauliflower and I topped it with steak. The salad was perfect on such a hot, summer day.
The Office is a sister restaurant to the other well-known Delray Beach eatery, Vic & Angelo’s, located at 290 East Atlantic Ave. Tel. 561-278-9970. Website? www.vicandangelos.com.
We stopped at the fairly new Seagate Hotel to check out The Atlantic Grille located at The Seagate Hotel & Spa, 1000 East Atlantic Ave. Website? www.theatlanticgrille.com.
The restaurant is beautifully decorated. Check the website for the weekly entertainment.
Our eyes shot to the breads sitting by themselves in the open kitchen.
Tramonti is one of the most popular restaurants on Atlantic Ave. Early on Sunday evening you would have found us there. It was not too crowded, which was perfect. Georgio, our waiter, was fun and very attentive.
We had a Carpaccio di Manzo. Thinly sliced raw beef, mixed salad, shaved parmigiano and balsamic vinegarette.
A simple arugula salad of roasted artichokes and shaved parmigiano is all I wanted.
My choice for an entree was a suggestion by Georgio. It is a signature dish for Tramonti. Spaghetti in Cartoccio Areo Special. It was baked spaghetti with shrimp, parma prosciutto in a cognac cream sauce. I came escounded in foil. Very nice.
For a sweet ending, a Sicilian Cannoli is what we chose. Rosalyn thought it was just good; I thought it was delicious, especially since I had not had one in a long time.
This is just a tiny tasting of the many restaurants found on Atlantic Avenue. There is one for every palate, so get out and try them out.
Have a great day!! Talk to you later…
July 10th, 2011
“The Rehoboth Art League: A place to bring people together to inspire, encourage, and sustain the spirit of art in the community.”
One of the first places I take my guests visiting is to the Rehoboth Art League. That’s exactly what I did when Rosalyn came from Puerto Rico. She even bought one of the art pieces, which is now in display in her house in P.R. Rehoboth Art League is an institution; founded in 1938 and a non-profit organization. Classes are offered on a year-round basis for children and adults; from beginning to advanced levels. When my children were young an art session at the League was a must.
At the present time and until July 17th the Exhibit of the 38th Annual members Fine Craft will be at the Corkran and Tubbs Galleries. For more info. you can call 302-227-8408.
From July 27th until August 26th the next exhibit will be the 73rd Member’s Fine Art Exhibit at the Corkran and Tubbs Galleries. Also a Members Showcase: Pottery at the Homestead Gallery.
On Saturday, July 23rd there will be a pottery demonstration in the Chambers Studio. Please call for time, if you are interested.
When you are visiting these exhibits please take time to tour the Homestead House and the gardens, as well. This is an 18th century farmhouse; placed on the National Register of Historic Places in 1977. It is also a museum, a gallery for period and contemporary art. It has been restored to its original form.
The Homestead is a simple home, originally built in 1743.
The corner fireplaces chimneybreasts in the home are notable for their simple but good design. Each are paneled to a different pattern. Those rooms also have the original chair rails.
One of the most awaited tours at the Delaware Beaches is the cottage tour in Rehoboth Beach. This year will mark the 62nd Annual Cottage Tour to be held next Tuesday, the 12th and Wednesday, the 13th. Time: 10 a.m. until 3 p.m.
Homeowners in Rehoboth unselfishly make their homes available for these two days; rain or shine. Eight homes will be on display including the Homestead. It is usually a very well attended event. Local businesses and the community as a whole, sponsor and welcome this tour in Rehoboth Beach.
This is the main fundraising event for the League. Tickets are $30 and are sold at the Rehoboth Art League, on-line at http://www.rehobothartleague.org/cottagetour, Browseabout Books, Design Center of Rehoboth, Farmer Girl Exotic Gardens, Grub Grocery, J. Conn Scott Showcase, Tomato Sunshine and Windsor’s Flowers & Plants.
If you would like to see the pictures and addresses of the houses that will be on the tour, please visit http://www.rehobothartleague.org/cottagetour.
It will be worth it….have breakfast, visit a few houses….have lunch and visit the rest…
Note: The Rehoboth Art League is located at 12 Dodds Lane, Rehoboth Beach, Delaware 19971. Tel. 302-227-8408. Website? www.rehobothartleague.org. The location is the beautiful neighborhood of Henlopen Acres.
Talk to you later….
 
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