Tulip Steakhouse – Restaurant Review

I woke up to another beautiful Sunday morning.  It was too nice to stay home and cook so H and I decided to drive downtown to the Beaches for breakfast.  We haven’t been to the Tulip Steakhouse for quite some time, so it was an easy choice.

We both ordered the Tulip Big Breakfast (3 eggs, 2 sausages, 2 slices bacon, 2 slices peameal bacon, toast and 2 buttermilk pancakes).  Wow!

As we were getting ready to dig in H said, “This is so nice, sitting here having breakfast together, it’s so beautiful outside and the Boardwalk is just down the street, we should do this more often! ”  I looked up, it was dark inside to be honest; The Tulip is a diner.  I was having trouble focusing my darn camera.  It wasn’t as though we were having breakfast near the Lake, or down by the Boardwalk.

Ah ha!  H was happy with his breakfast, meaning, bacon, bacon and more bacon!  I even gave him some of mine.  I asked him if he was having a good morning due to the huge plate of food in front of him.  He started to laugh -  I mean really laugh!!

Our eggs were perfectly runny, the bacon was crispy, the peameal bacon was good, not too salty and the home fries were delicious.  We both could barely finish our first pancake.  I could see H “thoroughly” enjoyed his breakfast!

Tulip Big Breakfast

The only complaint I had was with the syrup; I prefer 100% pure maple syrup.  I asked our waiter what kind of syrup it was and he said it was similar to Aunt Jemima.  It left a bad aftertaste, and I gave up on eating my pancakes – ugh!

Buttermik Pancakes

Our waiter asked if we wanted to order a piece of their homemade pie.  To be honest, I put on my glasses and took at look at the showcase.  We’ve had their pies before, and they are quite good, but on this occasion, I think a glass of Alka-Seltzer was in order!

Our purpose of driving downtown was actually two-fold.  H wanted to buy some treats for me, since our anniversary is this coming week.  I chose Bobbette & Belle, a short drive up the street.  Happy day for me!  H started to laugh.

Bobbette & Belle review coming soon.

Crown Prince Fine Dining & Banquet – Restaurant Review

H and I have dined at Crown Prince on numerous occasions, but this was the first time I took pictures.  Their dim sum special runs 7 days a week; all small, medium and large items are the same price; $2.80 (before 11:00 a.m.).

The decor is not what you’d expect at a Chinese restaurant.  My first impression was very much “Gone with the Wind meets Napoleon.”  I found the gold columns, large glass chandeliers, purple velvet covered seats and curtains to be unique and opulent.  I loved the teapot, reminiscent of afternoon tea.  Their place settings were also impressive.  The wait staff were dressed in black, and black and white with ruffles (for the women), quite in the French maid style.

The service was attentive (unless it’s busy) and dishes were cleared quickly.  I would advise arriving very early on weekends to avoid the line ups.

The dim sum menu is itemized in both Chinese and English on an order form.  There are no carts.

Place Setting

Steamed Shrimp Dumplings (Har Gow)

Steamed Shrimp & Vegetable Roll

Steamed Chicken Feet with Abalone Sauce

Steamed Glutinous Rice Dumpling with Egg Yolk & Conpoy

Steamed Beef Tripe with Ginger & Onion

Pan Fried Pork & Vegetable Dumplings

Deep Fried Taro Dumplings

Deep Fried Sticky Dumplings with Meat

Beef Tendon with Chu Hou Sauce

Soft Cake with Toasted Coconut & Sesame Seeds

Most of our visits have been consistent in terms of quality and taste.  Today, there were a few dishes that were off.

• Steamed Shrimp Dumplings (Har Gow) – generous portion of plump shrimps with no detected fillers, very delicate skin
• Steamed Shrimp & Vegetable Roll – the shrimps were a bit rubbery this time.  I would suggest trying the BBQ Rice Roll
• Steamed Chicken Feet with Abalone Sauce – tender with the right balance of flavors
• Steamed Glutinous Rice Dumpling with Egg Yolk & Conpoy – The egg yolk overshadowed the dried scallops; otherwise an enjoyable dish
• Steamed Beef Tripe with Ginger & Onion – tender tripe, flavorful
• Pan Fried Pork & Vegetable Dumplings – the skin was quite disappointing, tough and chewy
• Deep Fried Taro Dumplings – delicious
• Deep Fried Sticky Dumplings with Meat – nice combination of sweet and salty
• Beef Tendon with Chu Hou Sauce – the tendons were not as tender as previous visits; quite disappointing
• Soft Cake with Toasted Coconut & Sesame Seeds – the description for this dessert is very vague and misleading.  It is similar to mochi cakes and was very good

Overall, we had an enjoyable dim sum and will re-visit at a later date.

Note:

• I wasn’t able to capture any pictures of the decor as the restaurant was full.  For privacy issues, I don’t include people in any of my shots unless they have their backs turned, or are far away
• Located at 3600 Victoria Park Avenue.  No website available

Apple, Cinnamon & Pecan Oatmeal

Not quite what you’re craving huh?  I’m all about balance, and I do try to incorporate healthy foods into my continuous cravings for desserts.

The past few days have been cold and rainy, so I decided to make oatmeal for breakfast.  I’m not particularly fond of oatmeal to be honest; however, H likes it.

I used Quaker Oats (large flake) and simmered with milk instead of water, and just followed the instructions given.  I also added diced apples.  I topped the oatmeal off with homemade brown sugar, cinnamon and a touch of nutmeg.  I love toasted pecans and sprinkled some on top.  Toasting the pecans brings a real depth of flavor, and a nice crunchy texture to an otherwise boring bowl of oatmeal.

I have to say, this beats instant oatmeal any day!

Notes:

• The cooking time on the package states 3-5 minutes (for microwave).  I made enough for 4 portions and added diced apples.  Total cooking time was about 20 minutes (stove top)
• Keep stirring on low heat as the oatmeal will stick to the bottom of your pot
• Add additional milk or water to suit your taste (thin or thick). I added up to 1 cup more
• Cooked oatmeal keeps well in the fridge.  Just add a small amount of milk or water and microwave for about 2 minutes
• Sprinkle with toasted nuts just before serving

Why Are Macarons So Expensive?

Original article at Shape.com

I have purchased macarons ranging from $1.95 to $3.50 each, and would say some were definitely worth the price, while others were quite underwhelming.  The price alone inspired me to try my hand at making macarons.

After my first three attempts, I began to think the same two thoughts, “Never again, I’ll just buy them!” or, “These came out well, and were worth the mess my poor “Sous Chef” has to help me clean up!”

Here are some factors in achieving a perfect macaron:

Aged egg whites
The egg whites used to make the shells should be aged for up to five days in the refrigerator

Perfect pulverization
The dry ingredients must be refined several times. The sugar and ground almonds are further ground and passed through a sieve to ensure the smoothest shells

Rest period
After aging the egg whites, timing the steps, and a piping marathon, many bakers watch the clock before putting the cookie sheets in the oven. A 30 – 60 minute resting period helps achieve the signature “foot,” the ruffled ridge around the inner rim of the cookie

Precise piping
Even the slightest slant of the pastry bag could cause inconsistent circles and two mismatched halves

Waiting on the weather
The weather has a lot to do with the final results of a perfect macaron. Humidity is the enemy because too much moisture in the air will cause devastating results such as flattened or cracked shells instead of shiny, perfect domes.

I’m craving macarons right now, how about you?

Macarons with Chocolate Ganache

I’m happy to report that my third try at macarons came out perfect!

I used the recipe from “Demystifying Macarons” by Helene Dujardin.  I read her article carefully before attempting another batch of macarons that would leave my kitchen in a state of powdered chaos.

I was so excited while peering through the glass window of my oven, watching the “feet” evolve.  I was screaming, “I have feet, I have feet.”   H came running into the kitchen and said, “Yes, you do have 2 feet!”  (The ruffled circumference, referred to as the “foot,” can be very tricky to accomplish).

I even made the mistake of folding too much and they still came out perfect!  Mind you, I had a mess while piping the macarons, and ended up with only a few perfect pairs.  When you overfold, the batter will be so runny that you can’t control the piping and will just ooze out.

I chose a bittersweet chocolate ganache for the filling.  I also added a small dollop of homemade caramel sauce in the middle; however, the combination was too sweet for me.

Basic Macarons

Makes approximately 25 – 30
Recipe adapted and printed with permission from Helene Dujardin

Ingredients

• 100 grams aged egg whites (approximately 3)
• 50 grams sugar
• 200 grams powdered sugar (icing sugar)
• 110 grams ground almonds

1. In a stand mixer fitted with the whisk attachment, whip the egg whites until foamy.  Gradually add the 50 grams of sugar and continue to whisk until you obtain a glossy meringue
2. Combine the ground almonds and powdered sugar in a food processor and give them quick pulses.  You want a super fine result.   Have a sifter ready on top of another bowl, and sift the mixture.  I usually repeat the process 2-3 times in total
3. Add the ground almond mix to the egg whites and begin your macaronage.  Start with quick strokes (folds) to break up the meringue a bit, and then slow down.  You should not fold more than 50 times.  This is where I made mistakes with my first two batches.  The first time, I folded too long, the second time, I didn’t fold enough
4. Fill a pastry bag with a round tip and pipe small rounds about 1.5” in diameter, onto 2 parchment lined baking sheets (or use Silpat).  I don’t have a steady hand, so my “Sous Chef” drew circles from a template onto parchment paper for me
5. After the macarons are piped, take the sheets with both hands and wrap them hard on a counter to release any air bubbles, being careful not to disturb the perfect round circles you just piped.  Leave on your counter for 1 hour to form a hard skin
6. Preheat oven 300°F and bake 10-15 minutes, rotating halfway through, top to bottom and inside to outside.  Keep a close eye.  If you can grab the top of the shell and they don’t jiggle, they’re ready.  If they still move when you grab them, they need a bit more time (minute or two)
7. Let cool completely before filling

Note:

• Filled macarons truly taste better after they have matured in the fridge overnight.  They are tempting to taste right away but I have noticed a complete difference