Houston… I’ll have the squash!
December 8, 2009
One of the things I enjoy ordering when I visit a restaurant that buys from McClendon’s Select is the vegetarian plate. I have found that restaurants that care about buying organic usually take great pride in how they prepare vegetable dishes. I love seeing what different chefs do with our produce and the vegetarian plate always offers a beautiful presentation that highlight the flavors of what we grow.
Both Houston’s restaurants in the Valley have worked with McClendon’s Select for some time. I have ordered the vegetable plates at both and have been always interested to see how they use what is in season. I can tell you that right now Houston’s Scottsdale is serving our Spaghetti Squash in a way I have never had before, but one that I hope to replicate at home again and again.
The Spaghetti Squash came sauteed in olive oil with golden raisins, spinach, Chanterelle mushrooms and a little Parmesan-Reggiano. It was delightful! Those flavors all worked so well together. Sean had ordered the snapper and came with a side of it as well, which is a good thing, because I wasn’t sharing. We enjoyed it as much as their famed Chicago-Style Spinach Dip, which says a lot.
So, all you carnivores out there, take a walk on the vegetarian side every now and then. You never know what you are going to find!
Good Morning!
December 3, 2009
What a wonderful way to start a day!
Sean, Aidan and I called my Dad and step-mother Lisa the other day and asked if they wanted to take a trip with us. That it involved a promise of hash browns was met with an enthusiastic response.
The five of us went to downtown Phoenix for Matt’s Big Breakfast. We remember Matt and Erenia from their days at Pizzeria Bianco’s. I was so happy for them to see the crowd around their front door patiently waiting for a table. (Don’t fear… the wait was short and worth it!)
Before I get started on the food, let me just say that the service was impeccable. Our coffee never reached the bottom of the cup, our food arrived in a blink, and any request was answered before asked. And they were nice.
There is a reason it is named Matt’s Big Breakfast, because they do treat breakfast like a big deal. Lisa and I decided while we were enjoying the sunshine outside that we were going to order whatever it was that we were smelling. There was the most wonderful rosemary, potato aroma teasing us. Lucky for us that all of their breakfast items come with a side of those home fries or the hash browns. I did go with the fries, but only after I made a deal with Dad that he order the hash browns. I will report that both were as heavenly as they smelled! (Yes, I did steal from my father’s plate.)
Aidan had the waffles… which he told me to write that they were wonderful with 1,000 exclamation points. Can’t say more than that. Actually we all felt that way about what we chose. Sean and Lisa both had something called “The Hog & Chick”, a dish they enjoyed as much as the name.
Just as we were all feeling happily full and fulfilled a plate of pancakes somehow ended up on our table and we rallied. Now, to clarify, I like pancakes, but truthfully a pancake is a pancake. They all taste more or less the same to me. That is until I had Matt’s pancakes. The five of us dug in greedily, all of the same opinion. I don’t know how they make them – but those pancakes were like nothing I have had before.
We drove home happy and all in need of a nap. I am pretty sure that Dad and Lisa will take this trip with us again. Only next time it will be on the promise of pancakes too!
Matt’s Big Breakfast
801 North 1st Street
Phoenix, AZ
602.254.1074
Happy Thanksgiving!
November 26, 2009
Happy Thanksgiving!
We are so thankful for your tremendous friendship and support. We will miss you this Saturday as we will not be at the Old Town Scottsdale Market, but we hope to see you next week as we resume our normal market schedule.
Have a wonderful holiday weekend!
The McClendon Family
Cool beans…
November 24, 2009
We recently started carrying Rice Beans. This cute little beans look like large grains of rice and have an incredible flavor. Marsha prepared some for me to try the other night and they were wonderful. When I asked her how to prepare them, her reply was “Oh, you know, just like you make beans.”
Umm… okay.
I did get a little detail from her, including that rice beans do cook faster than other types, which was good to know. The result is definitely worth it.
Rice Beans
3 cups of rice beans
Water
Chicken Stock
1 or 2 cloves of garlic, chopped
1/2 onion, chopped
1 ham hock
1/2 tsp. of salt
1/2 tsp. of cayenne pepper
Cover the rice beans with 1/2 water and 1/2 chicken stock, enough to cover the beans with 2″ to 3″ of liquid. Add the garlic, onion, ham hock and seasonings. Simmer in a crock pot or on the stovetop for one hour.
These beans would be really good with chopped kale, chard or spinach. Just a thought!
My toast to Fred…
November 22, 2009
Ahh… Tarbell’s!
Walking into Tarbell’s feels like a sort of homecoming for me. I don’t remember exactly the first time I set foot in this Phoenix mainstay, but over the past fifteen or so years, Tarbell’s has been the site for many fond memories. Quiet and cozy and sparkling like a jewel box by candlelight, dining there has always made lovely moments all the more special. Sean and I had one of our first dates at Tarbell’s and several since. I have also celebrated holidays, milestones and once reserved their private dining room to surprise my mother on her birthday.
But when I go to Tarbell’s it is always my dear friend Fred who I remember most. I could always count on seeing him at the bar, eating his dinner and holding court. He loved being there. I don’t know if it was the food or ambiance or just that he seemed to know everyone who entered. More often than not, when we went Fred was there. He passed away not too long ago and had made clear instructions to have a party for his friends there months later. This came as no surprise to any of us who knew him. It was a wonderful celebration. Tarbell’s outdid themselves to honor their friend too.
Something about that says more to me than any of the awards or kudos Mark Tarbell and his team have rightly won over the years. The food is all wonderful, but I have always been most partial to the Scottish Salmon. On our recent visit, I stuck with my favorite, while Sean had the Alaskan Halibut with kohlrabi and Napa cabbage. We did both share in Mark’s Mom’s Mac and Cheese. I do love that Tarbell’s is generous enough to have listed a number of recipes of their signature dishes on their website. I have tried my hand at a few, but I always enjoy them more there. Over dinner we reminisced and drank a toast to our friend. I wish we could have sent him a drink too. He would have liked that.
Tarbell’s is just that kind of place.
Tarbell’s
3213 East Camelback Road
Phoenix, Arizona
602.955.8100
Thanksgiving Week…
November 20, 2009
We are very excited that the holidays are upon us. We look forward to seeing everyone and helping you prepare for your Thanksgiving feasts. McClendon’s Select will be at the Town & Country Farmer’s Market on Wednesday, November 25th during our normal hours from 8:30am to 2:00pm.
However, McClendon’s Select will not be at the Old Town Scottsdale Market on Saturday, November 28th in order to give our employees a chance to share the holiday weekend with their family and friends. We will be returning to the Scottsdale Market on Saturday, December 5th.
We hope that everyone has a wonderful holiday and a chance to celebrate with those dearest to you.
Soup! You know why…
November 16, 2009
I was going to name this post Unpleasant Dental Surgery – Part Two, but decided no one would want to try a recipe with that title. I know I wouldn’t. That said, I am currently suffering through the aftermath of another less-than-fun trip to the dentist. For the time being I am off most foods (and wine), so you can imagine how fun it is to write about restaurants and recipes.
Lucky for me, I do have a wonderful recipe for Butternut Squash Soup, that I will be enjoying quite a bit this week. I hope that you enjoy it as well, even if you can eat solid foods.
This recipe is REALLY good with chunks of green apples included right before serving. Maybe next week…
Butternut Squash Soup
2 tablespoons butter
1 small onion
1 medium carrot
1 medium sweet potato
2 medium butternut squash
32 ounces chicken stock
salt, pepper and nutmeg to taste
Peel and cut the butternut squash into cubes. Chop the onion, carrot and sweet potato. Melt the butter in a large pot and add all of the vegetables for 5 minutes, until lightly browned. Add the chicken stock and seasonings and bring to a boil. Reduce heat to a simmer and cover for 40 minutes.
Pour soup into a blender and puree until smooth. You may add milk or any remaining chicken stock for desired consistency.
Bolognese Revisited…
November 12, 2009
I mentioned once, months ago, a little something about Amy’s Bolognese at Cafe Bink. This entree really deserves to have a little more that a postscript written about it.
I know that there are other things on the menu at Cafe Bink, although I really can’t tell you much about them, because I only order Amy’s Bolognese when I go. Bob is the same way. In fact, Kevin and Amy Binkley have even threatened to print a different menu for Bob without the Bolognese listed, just to make him try something else.
The story Kevin told us about the Bolognese is that it resulted after a friendly competition between he and Amy and, well, guess who won. Her winning version is rich and decadent and served with a creamy parmesan polenta, rather than pasta, which is brilliant. The combination of flavors work perfectly together. This dish is ideal for cooler weather, which would be nice if we could get some. But rain or shine (or ridiculously 90+ degrees in November) I will continue to order Amy’s Bolognese, even if the Binkley’s do print a new menu.
Okay, moment of truth, I did also order the roasted beet salad. Loved it! Sean had the salmon and raved about it. But, alas, I was too busy enjoying my own meal, so I never had a chance to try it.
I will take his word on it.
Nutty for the holidays…
November 9, 2009
Years ago Marsha made this dish to help celebrate in the New Year. I loved it so much, I could have eaten it all year long. As we are getting closer to the holidays, I found myself thinking about it again. So much so that we had it for dinner. I love holiday memories, especially the ones with food.
Butternut Squash Mash
2 medium Butternut Squashes
Olive Oil
Sea Salt
1 cup of baby arugula
1/4 cup of blue cheese crumbles
1/3 cup of pine nuts
Cut the Butternut Squash into quarters and lightly coat with olive oil and a little sea salt. Bake the squash at 400-degrees for 45 minutes, or until soft.
Toast the pine nuts with olive oil until browned.
Remove the skin from the butternut squash and mash. Mix in the pine nuts and blue cheese. Top with the baby arugula right before serving.
Enjoy!
Appetizer for the obsessed…
November 6, 2009
Three words for you… Griddled Corn Cakes!
If you haven’t tried the Griddled Corn Cakes at Phoenix City Grill, then you have been missing out and you didn’t even know it. The only problem, well my only problem, with them is that once I have them I tend to obsess about when I can go back for days. They come with achiote chicken, Manchego cheese and salsa fresca next to a side of black beans.
Heaven! Trust me.
Luckily for us when Sean and I shared this appetizer they split the plates… since sharing this appetizer is much akin to making toddlers divide a cookie.
Phoenix City Grille
5816 N. 16th St.
Phoenix, AZ 85016
phone: 602-266-3001
fax: 602-266-3745
McClendon's Select 