There are many reasons to visit Green Hills Market on Syracuse’s south side, but right now here are two of the best: red velvet donuts and peppermint donuts.  The peppermint donuts are filled with either chocolate or vanilla cream.  The vanilla cream-filled was hands down my favorite.  I recommend an early arrival at the bakery, they go quickly.  I braved a snowstorm this morning (as you local peeps know, we’ve had days of non-stop snow in ‘Cuse) and when I arrived at 9 a.m. I took the last five peppermint donuts at the counter.  The red velvets were only a bit more plentiful…at least until I got there.  :-)

Wegmans is my sous chef.  With an ample supply Wegmans marinated chicken breast in my freezer and Flour City Pasta in my cupboard, I’ve always got a quick dinner available.  Just slice up a breast, sauté with some veggies, add cooked pasta, and viola–dinner. Best of all, it’s nutritious and delicious.  Recently I’ve been hooked on Wegs lemon garlic chicken with Flour Cities lemon parsley mafaldine.

Ingredients

1 Wegmans lemon garlic marinade chicken breast, thinly sliced

½ lb of Flour City lemon parsley mafaldine

2 tbs extra virgin olive oil

Fresh cherry tomatoes, halved or sun-dried tomatoes, sliced

Sea salt and fresh ground pepper to taste

Grated Parmesan or Grana Padano

Serves 2, but recipe can easily be increased to serve more.

Cook pasta while preparing chicken.

Heat olive oil and sauté chicken—be sure to use the extra marinade from the package.  Add tomatoes, reserving a few pieces for garnish.  Salt and pepper to taste.

When chicken is fully cooked, add pasta, stir and let cook for a few minutes to soak in flavors. Serve topped with grated cheese and a few tomatoes.

NOTE: Another good combination is Wegmans brown sugar bbq marinade breast sliced and sautéed; combine with Flour City Thai chili linguine, sliced red peppers and cucumbers; toss in a peanut sauce.  I serve this chilled or at room temp.

I confess that bangers and mash is not something I had ever craved. A pint of Guinness, or perhaps a black and tan, to wash down a corned beef sandwich, sure.  But bangers and mash–it  just sounds, well, gray and bland.  But then my husband switched his allegiance from the Irish stew, and I heard the words “bangers and mash” come out of his mouth.  Now that I’ve had a taste I can assure you they are neither gray nor bland.  At Coleman’s, the locally made sausages (bangers in Irish speak) are flavorful and spicy, perfectly complementing the homemade mashed potatoes covered with dark, rich onion gravy.  I’m hooked. 

Of course, I’m hooked on this Irish pub, one of Syracuse’s oldest, for a lot of reasons.  Nestled on  Tipperary Hill, Coleman’s remains close to the heart of the neighborhood it’s been part of since 1933.  However, it’s also grown up, and out, as it passed from generation to generation.  No longer a small little working man’s bar, there is now a full restaurant, a lovely inside porch (hey, this is Syracuse, the weather we’re known for is not particularly balmy), and for those brief summer days, there’s a small patio.  I have to say, in the warmth of summer nothing beats a cold pint on the patio, overlooking Syracuse’s West Side skyline in the distance.

Coleman’s atmosphere morphs depending on the time.  Weekday meal times you’ll find the restaurant, a cozy space around the back of the bar area, is the main attraction. Stop by on a Friday or Saturday evening after 10 pm and the bar is rocking with some excellent bands and a mostly 40-and-under crowd. I find Coleman’s at its best on Sunday afternoons when it’s comfortably populated with people of all ages—grandparents with their children and grandchildren are not uncommon—listening to Irish music and hoisting an ale or a stout, or a milk.  When my son was young we often followed up a Sunday visit to the nearby Burnet Park Zoo with a snack at Coleman’s.  He even taught the bartender, recently arrived from Ireland, how to make a vanilla milkshake.

Whatever time you go to Coleman’s, pull up stool at the long wooden bar, always staffed by friendly bartenders and stocked with an excellent choice of Irish beers and whiskeys, and you’ll be made to feel at home.  For a bite to eat, their menu runs the gamut from pub fare including fish and chips, shepherd’s pie, Reubens and burgers, to full dinners of Guinness beef stew, corned beef and cabbage, and Irish roast chicken. Appetizers include a meat and cheese platter, smoked Irish salmon and Guinness onions rings, all delicious choices.  There’s also plenty of options for those who want the Irish atmosphere but American food, including wings, mozzarella sticks, chicken tenders (freshly made), onion soup and pasta Primavera.

Rosemary is one herb that always thrives in the Syracuse climate.  My basil has good and bad years, my parsley doesn’t always bush out, but each summer my trusty rosemary plant provides ample savory needles through October, with plenty left to harvest in the fall and tide me through until the following spring.

And so, when I arose the Saturday morning of Labor Day weekend to find a chill in the air, I decided to bake the Rosemary Olive Oil Cake I’d seen on 101 Cookbooks.  If you want to go a step further, the original source for the recipe is in Kim Boyce’s Good to the Grain.

My changes from Heidi’s version were 1) instead of using 70% bittersweet chocolate, I used Navitas 100% raw cacao nibs, which work nicely and provide some added health benefits, and 2) I substituted all-purpose flour for the spelt flour.  If you choose to use the chocolate, which will be softer than the nibs (they don’t melt when baked) make sure to go with nothing sweeter than the recommended 70% bittersweet; the rosemary needs a strong chocolate to stand up to it, and you’ve already got ample sweetness from sugar.

For those of you who visited when I initially posted this, you will find I have removed the originally posted recipe.  While I credited Heidi and her blog as the source, I felt I was doing both her and my readers a disservice by not getting you over to 101 cookbooks–it’s an excellent site.

Dolce Vita World Bistro, one of Syracuse’s newer restaurants, just marked its one-year anniversary and a visit last night revealed that it is really coming into its own.  We’ve been checking out Dolce Vita periodically over the past 12 months, excited to support a new chef in a location sorely in need of inspired restaurants; Genessee St., diagonal from Syracuse Stage.  Last night’s meal proved that the kinks have worked themselves out and we enjoyed a variety of dishes, as well as a very decent Key Lime martini (yup, they have a good bartender now).

Chef Jason Jessmore focuses his menu on a range of countries with specials that change seasonally.  But as far and wide as his menu’s geography ranges, he’s also got another focus this summer: local.  Dolce Vita’s specials menu currently showcases CNY, with dishes made from local meats, poultry, produce, etc.

Dolce starts all meals with their signature starter,  a small bowl of chicken cassoulet and fresh bread to whet the appetite and alert you to the quality of what’s to come.  In our case what was to come began with  Hunan Scallops. Mindful of eyes that were bigger than our stomachs,  we shared the appetizer, which consisted two large scallops and two large scoops of rice, lightly covered with a spicy, smokey orange sauce that didn’t give up its ingredients the flavors blended so well.  From there we moved on to soup and salad.  I had a delicious smoked shrimp and tomato bisque, spicy yet not overwhelming hot on the palate, while across the table my husband munched on a Ceasar salad.  My main course was a  ”bowl,” which is green peppers, pineapple, onion and rice with a choice of house teriyaki or Thai chili sauce  and chicken, pork, beef, shrimp or tofu served over rice.  I chose Thai chili and chicken.  The portion was large and the chunks of chicken breast were juicy and tender. My only suggestion is that I think next time I would ask the chef to thrown in a bit of basil, it would have complemented the Thai chili sauce, but I’m a basil addict, so maybe it’s just me.  Husband kept with his mediterranean theme and had a rustic chicken with parmesan tomatoes, artichokes, kalamata olives, and a basil risotto.  It was delicious, but then I knew that, as I’d ordered it on a previous visit.  We both made it a point to stop eating and box part of our main courses so we could enjoy dessert, and we were glad we did.  We split a Poire William cake, which was a sponge cake filled with Poire WIlliam, a French sweet pear liquor, flavored cream.  It was the perfect end to what was a well executed meal in a cozy little bistro.

While last night found us focused on Asia and the mediterranean, with a brief nod to France during dessert, there are ample options for Indian and, of course, American selections on the menu, including Bombay chicken dish and Cajun or “Cowboy” steaks.  Dolce also has a range of options for vegetarians, including lasagna; Bindi Baji, veggies over rice; tofu curry and several pasta sauces.   A notable feature about the pasta dishes is the choice of your base (fettuccine, gnocchi or Udon) and some very creative sauces–portobello lavender, fennel almond pesto, in addition to a sun dried tomato sauce and an asian inspired tomato sauce.

Dolce Vita is a welcoming, cozy bistro, and I hope chef Jason stays the course on combining local and world cuisine in inventive recipes.  He cares deeply about both food and community and that’s a winning combination in my book.

It’s back–Yappy Hour at the Burger Joint on James Street.  Wednesday nights, weather permitting, from 5-8 p.m. you can bring your favorite canine out to dinner on their patio.  While the pup visits with other canine pals to dine on a biscuit or two, you can enjoy a burger or panini with their humans.   An unassuming, comfortable little place on James Street just west of Midler, The Burger Joint interprets burgers in a vast way–you can get beef, turkey or vegetarian with a side of fries–regular or sweet potato. The combos are inspired: the Empire burger has apples and brie, while the Urban Cowgirl is dressed in bacon, baked beans, ranch and cheddar cheese.  Daily specials draw on owners Tara and Shaun’s eclectic nature, diverging from the regular sandwiches to include soups, salads, and quiche.  And while they don’t have milkshakes (I have to confess, I’m a bit troubled with a burger joint that doesn’t have shakes to go with my burger and fries, but perhaps that will come), they do have smoothies.  But what I enjoy  most of all is The Burger Joint’s two enthusiastic owners who bring a touch of old-fashioned camaraderie to the dining experience–even when it’s only humans.

SyracuseFirst, an initiative to help Syracuse thrive and not merely survive by providing resources to help people BUY LOCAL has launched its website.  On the site you’ll find information about SyracuseFirst, as well  a list of businesses that invest in the community and some great web resources.  Of course, I was particularly drawn to “eat local” web resources, but I also prefer to keep my other business local, particularly when I know the business owners are committed local citizens in many ways (big shout out here to Wendy Meyerson of  Natur-Tyme, whose family has supported the Syracuse community since both of us were in kids–Natur-Tyme is a founding member of SyracuseFirst).   So head over to SyracuseFirst.org and check out how you can connect your needs to local businesses.

Simple, quality ingredients win me over every time. Presentation is key, too–I can, and often do, throw food thoughtlessly on plate at home.  I want more from a restaurant.   L’Adour is a good, solid French bistro that offers classic French food with a nod to co-owner Yann’s roots in  southern France, particularly during the height of summer when you’ll find an excellent gazpacho spiced with no ordinary paprika but a pinch from his stash of Basque espelette pepper.

Recently, we segued from a holiday weekend morning of golf and gardening into brunch at L’Adour with friends and family.  Breakfasting at L’Adour is always a treat, regardless if you choose to enjoy it tucked away at an intimate table for two (yes, there is one–in the front window of the dining room on the left side) or to pull several tables together for a crowd.  I’ve never preferred the brunch buffet tables that hold massive cuts of beef, turkey and pork along side a renaissance style display of food platters offering more in the way of quantity than quality. I’m a fan made-to-order dishes, with leisurely breaks between courses for relaxation and conversation.

L’Adour’s small brunch menu inspires without overwhelming.  For those craving something sweet there are crepes with chocolate nutella or orange butter, baskets of pastries and Belgian waffles.  If you’re disciplined about maintaining a healthier diet, there is oatmeal,  yogurt, fresh fruit  and  an option to have any of the omelets prepared egg white only.

In the egg category, poached eggs, omelets and savory crepes include  choices of  goat cheese, house  smoked salmon, crème fraiche, and spinach, along with mainstays of peppers, mushrooms, ham, bacon, and onions.  Sauces for the poached eggs include hollandaise, white wine and red wine.  The red wine sauce over poached eggs with bacon and onions (Meurette) is delicious.  All of the main course dishes come with potatoes and a Provencal tomato.

If you’re looking for heartier fare, try the L’Adour club–lettuce, tomato, bacon and fried eggs on brioche.  Another option is quiche.  Be forewarned, though, finishing a slice of L’Adour quiche is a feat unto itself. Standing about four inches tall, the crust if filled with a soft, yet sold mixture of cream, eggs, cheese and, depending on which you choose, broccoli, crab, or classic Lorraine–bacon and onion.  I have to admit, L’Adour turned me into a quiche lover–I’d never liked the runny, loose custard in shallow, soggy crust I’d had before.  My only problem with my quiche a L’Adour was that I had a hard time stopping once I got started, it was so delicious and was unable to even think about eating for the rest of the day, which meant I missed out on some great dessert.

Those in a light lunch mood will find imported cheeses, salads and oysters.  For heavier appetites there are steaks, seafood and the brunch plate, an ample taste of all things leaning toward the breakfast side of brunch.

While savoring your meal, be sure to keep in mind dessert. (I love brunch because it gives one a reason to have dessert with breakfast.) The profiteroles, topped with a dark Belgian chocolate with a deep, slightly bitter taste that provides an excellent contrast against the filling of sweet, cold house-made vanilla ice cream.  Let them sit a bit to begin to melt if they come out too frozen, an occasional issue that I believe stems from a misguided decision to fill the pastry ahead of time and then chill.  A selection of ice creams and sorbets are lighter endings, with flavors like rose water, Armagnac, and pistachio among the choices.  In the cold weather, the classic crème brulee or a fruit tart with a chocolate chaud or coffee au lait is a comforting end to a leisurely weekend meal.

L’Adour is not fussy or formal–it is a classic European bistro, a place to gather for good food and conversation, a convivial atmosphere that captures what is best about dining out.

Check it out, Aunt Josie’s made today’s headlines: The Caruso family at Aunt Josie’s continues tradition of award-winning meatballs

The article also showcases their homemade ravioli. I’m a ravioli and meatball fiend and can tell you, Aunt Josie’s is one of my top places for that particular dish.  And I would like to add a third favorite here–Aunt Josie’s has GREAT pizza, something you rarely hear about.  We’ll often do our pizza takeout from here.

Pastabilities is open on Sundays.  A lot of restaurants my family of three can agree on for dinner are not.  And that is how our somewhat regular Sunday family dinner at Pasta’s started.  Of course we find it delicious on other days, too, like Wednesdays and Fridays. Sometimes my son and I end up here on particularly brutal Mondays that require some of Pasta’s famously delicious stretch bread with spicy hot tomato oil sauce to salvage our sanity.

We’ve come here since the aforementioned son was a toddler, when it was usually preceded by a visit to the MOST.  It remains one of our now 17-year-old’s favorites, although I’m relieved to report that he’s branched out from buttered noodles to linguine topped with hot tomato oil (hold the locatelli cheese, please).  My mother always said that children rebel, but how foodies like my husband and I gave birth to a child that lived on “naked noodles” for the better part of his childhood is beyond me.

The variety on Pasta’s menu makes it a good place to take pretty much anybody.  We celebrated several childhood milestones here with extended family because from grandparents through little ones, everyone found a dish they could love.  One thing to note, the area with the booths is cozy, but somewhat dark; if you desire better lighting, choose one of the side rooms, which is where you’ll end up by default if you’re too many people for a booth.

Pasta’s offers an eclectic array of appetizers, pasta (of course) and specials that change every few months to take advantage of seasonal ingredients. The current menu, which will change in June, trades in my winter favorite, the eggplant sandwich, for an equally delicious hot Portobello sandwich with smoked sweet onions, fontina and arugula. Standard pasta dishes–fettuccine Alfredo, carbonara, tomato sauce with meatballs/sausage and, of course, the spicy hot tomato oil, carry over all year round; spring additions include pasta with grilled asparagus and lemon-pistachio pesto.  Appetizers for spring are asparagus bundles in puffed pastry and goat cheese stuffed roasted sweet peppers with basil-walnut vinaigrette; year round regulars include soup of the day and calamari fritti. Main course specials range from nori and sesame crusted tuna w/soy and ginger asparagus salad to a marinated flat iron steak w/basil chimichurri.

One thing you can always count on–the plate of spicy hot tomato oil served with fresh-baked stretch bread that arrives at your table upon being seated.  This starter is so popular that the menu now comes with the admonition that one plate of the spicy hot tomato oil is complimentary, additional plates are available for $3.50 each. Ahhh, the stretch bread. It’s a mild flavored bread with soft crust, softer insides with large air pockets and an absorbing texture that is the perfect foil for the tomato oil, which is more like a sauce–a combination of sliced garlic, tomato sauce, oil and seasoning–maybe it’s just pepper, maybe it’s not.   All we know for sure is that it is addictively delicious and I’ve found not easily duplicated. Both the stretch bread and tomato oil are available for purchase to bring home, too.

Pasta’s also has a good choice of wine and beer and a creative list of specialty cocktails–I’m currently liking a lemon-basil flavored vodka martini.  And here’s seasonal side note: Pasta’s is particularly enjoyable in the summer if you can snag a table in their courtyard.