Life Statement Winner plus a desperation for foodie advice

I received so many amazing quotes and friendly notes from my post last week that is was hard to choose just one, so I chose two! You will both receive two gift certificates to Tony Caputo's tasting class of your choice. Check out their site for more info on dates and times of classes.
My two winners are:

ilikewinter "The future is no place to place your better days"

& this one made me laugh...

dualori "Eat the fish, spit out the bones."

You can send your addresses to vintagemixer at yahoo dot com.

Some of my other favorites:
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
"Love is when you are okay with the other person's nerdiness."
"Work smarter, not harder"

To read all of the fabulous quotes go here.


On another completely separate note...I have a dear friend who has just moved to Berlin to work for one of the best graphic font artists in the world. In order to take the job he has to leave his cute wife for a couple of months. So, now he is living in Germany in a small apartment and in dire need of some foodie advice. Keep in mind that he is not a cook and likes rather simple foods (meat, potatoes, some vegetables), and doesn't have access to a microwave. What do you recommend? If you have ideas, post them to the comments or post links to easy recipes. Much thanks for helping my desperately hungry friend. Last time we chatted with him he was eating sandwich bread for dinner!
(yes, that picture is actually him, and I thought it fit quite nicely with this plea for help)

You can check out his Berlin Food Adventures on his blog here.

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Vancouver Olympics Recipe 3

peaceful sunrise on the beautiful Sunshine Coast of British Columbia
My last recipe from my trip to Canada is for an ice cream dessert to die for! Again I am so thankful to my friends at the Linwood House for graciously giving their recipes to share.

I love that this recipe is from a Canadian cook book called Best of Bridge. A group of women decided to write a cook book together since a consistent highlight of their decade-old bridge group was the food they prepared and enjoyed together. This spur-of-the-moment notion was the impetus for The Best of Bridge, which went on to become one of the most successful brands in Canadian publishing.

II love that this recipe is from a recipe book called Best of Bridge. I have dreams of starting a bridge club, you know like the ones our grandparents were a part of. I recently learned the basics of the game of bridge when we were stuck in a cabin for several days in Southern Utah and loved playing it. My old-fashioned-ness loves the idea of forming a bridge club where friends get together for good food and wine and games. Maybe one day.
Linwood's Butter Brickle Dessert
from Best Of Bridge

INGREDIENTS
2 cups flour
½ cup oatmeal
½ cup brown sugar
2 sticks margarine or butter (1 cup)
1 cup chopped pecans
1 jar Kraft caramel sauce (you can also use some chocolate sauce)
1 pint vanilla ice cream (you can also use a mixture of butterscotch & chocolate)

DIRECTIONS
Melt margarine.
Add flour, oatmeal, brown sugar & pecans.
Pat thin on a large baking sheet and bake at 400F for 15 minutes.
Crumble while hot and spread half on the bottom of a 9X13” pan
Drizzle ½ of jar of caramel sauce over top of crumbs
Spread slightly softened ice cream over, then top with remaining crumbs.
Drizzle rest of caramel sauce over the top and freeze

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Salt Lake City Dining Awards

What are the best restaurants in Salt Lake City? Check out Salt Lake Magazines 2010 Dining Awards and the Readers Choice Awards.

The highlights in my opinion:
Best Bakery: Les Madeleines
Best Pastry Chef: Fresco Italian Cafe
Dining Awards Hall of Fame: Takashi Japanese
Best Mediterranean: Aristo's
Best Quick Eats: City Greek Express
Best Indian: Himalayan Kitchen
Best New Restaurant: Forage

Reader's Choice Highlights:
Best Bakery: Tulie Bakery
Best Breakfast and Best Comfort Food: Ruth's Diner
Best New Restaurant: Vinto
Best Lunch in Park City: Cafe Terigo
Best Tapa/Wine Bar: Eva's
Best American Casual: Pago

Are there any you would add or maybe disagree with?

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Vancouver Olympics Recipe 2

ferry ride from Vancouver to the Sunshine Coast of British Columbia

Recently, I posted a special recipe and story from my trip to Canada. Luckily I have a few more delicious recipes from my Canadian friends at the Linwood Home. While we still have more Olympic games to watch this week, maybe this will inspire you to cook while you watch some downhill skiing or hockey.

Also, if you are interested in reading more about the Linwood Home during the 2010 Olympics check out their blog here. A few friends and I got to skype in with a group of them this weekend and they've been working hard as hosts of the Olympics keeping their streets safe and friendly. Also, you can give to this great charity by donating money online here.

This recipe is for Baked Salmon with a Creamy Dill Sauce. I loved this recipe and couldn't wait to get my hands on the it so I could share it with you. It pairs great with the Canadian Rainbow Rice of my previous post. And if you would like to serve this with wine, I recommend a buttery Chardonnay.

If you live in Salt Lake I suggest buying your salmon (or any seafood) at Aquarius Fish Market across from Pioneer Park and next door to Tony Caputo's. Aquarius gets shipments of fresh seafood daily and sell their foods to the top chefs in the Salt Lake area.
Baked Salmon with Creamy Dill Sauce

INGREDIENTS
Mayonnaise: approximately 1/2 cup per large fillet of salmon
Lemons: juice lemons approximately 1 per piece of fish
Garlic: 2 cloves per piece minced
Dill: fresh is best, but dried will work very well
Butter: to put on top

DIRECTIONS
Mix all together except butter, and spread over fillet. You can add more on less of everything depending on your preference. It is a very forgiving dish.
Dot salmon with bits of butter.

Bake at 425 F for about 20 to 30 minutes depending on thickness of fish. I line a broiling pan bottom with foil, spray /oil the top piece of the broiling pan and cook the salmon on that.

You can make it a bit ahead and serve at room temperature if needed. It is great with the rainbow rice, or lemon roasted potatoes for dinner and also for a luncheon with a salad and roasted asparagus placed on top of the salmon.

Click here for a full list of my recipes.

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Life Statement

Being a lover of design and old treasures, I saw this poster and had to post it. This is what a I hope my life to be about...simplicity, and seeing beauty in the ordinary. What are some of your life statements? Post a comment for a chance to win a tasting class for two at Tony Caputo's. You can read more about the Chocolate Tasting Class that I attended at Caputo's here. Winner will be chosen at the end of this week. More fun designs here.

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Pago, Salt Lake City UT

Pago is a unique spot for Salt Lake City diners. It provides fresh and local gourmet cuisine in the popular neighborhood of 9th and 9th. They use the 'farm to table' restaurant model, going back to the basics and staying local. The goal is to limit the human impact on the environment—less flying, driving and fuel consumption (all of which leaves a smaller "eco-footprint"). Farm-fresh fare is also packed with nutrients, doesn't have to be sprayed with chemicals to protect it for the long haul to the restaurant, and just plain tastes good. Everybody wins, from farmer to chef to diner.

At Pago, their small restaurant gives off an exclusive feel, yet they provide friendly and knowledgeable service. I recommend making a reservation because of the size of the dining area. All of the food that Pago serves is locally produced and seasonal, so their menu changes.

I tried their lunch when they first opened and was really impressed. I ordered a beet salad that was delicious. It seems like beets are gaining in popularity because I'm seeing them on menus everywhere. I also enjoy the beet salad at Purple Sage in Park City and Haven in St. George.

Most recently we ate dinner with a group of our closest friends to celebrate our friend, Evan, who was in town. Evan is a sommelier and works at Quivera, a vineyard in California. We brought with us some wine from his vineyard to enjoy with our meal and also enjoyed some excellent champagne that they had at Pago.


We all ordered different dishes and tasted some of the best flavors of Salt Lake foods. I enjoyed the Quail stuffed with Moroccan spiced Couscous. Others tried the hand-made Pasta and Wild Mushrooms, the Chicken and Sun Dried Tomato hash over Winter Greens, and the house Corn Chowder. We also all enjoyed the bruchetta and the muffins made with local Barely Buzzed Beehive Cheese.

Some of the local food providers for Pago include Amano Chocolate, Beehive Cheese Co., Bell Organics, Canyon Meadows Ranch, Clifford Farms, East Farms, Keith Bryce, Morgan Valley Lamb, Utah Brewers Cooperative, Taylor Made Beef, Tea Grotto

Pago
878 S 900 E
Lunch: Tuesday - Friday 11am - 3pm
Dinner: Tuesday - Saturday 5pm - 9pm (Until 10pm Saturday & Sunday)
Brunch Saturday & Sunday 11am - 3pm

Click here for a list of all VintageMixer Reviews

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Grinders 13, authentic cheesesteaks in Salt Lake

Read more about my adventure to the classic cheesesteak shop on State Street here.

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Frida Bistro, A Fine Dining Mexican experience in Salt Lake City

I have been charmed by the new local Frida Bistro. The restaurant is named after famed Mexican painter Frida Kahlo and started by the well known Rico brand. Frida Kahlo was known for her self portraits. Much like the artist's vibrant paintings, the bistro is illuminated with bright red hanging lamps and colorful paintings yet the mood is lively unlike the pain expressed in Frida's art.

I was able to drop in for dinner at Frida's and was especially allured by this cafe. We have French Bistros, Italian Cafes, American Fine Dining. But a Mexican Bistro? That is something noteworthy. At first you might think a Mexican Bistro is a contradiction of sorts but quite the contrary, this is in fact a fine dining establishment supplied with the best wines and foods of their culture.

I especially enjoyed the chile con crema, an appetizer of creamy green peppers served with chips and for dessert the chocolate tamale served with a raspberry sauce. There are so many other dishes I want to try, that I will have to return soon.

I recommend the lunch if you are on a budget like me. But if your pockets are full go for dinner!


Frida Bistro
545 West 700 South
lunch: weekdays for lunch 11 am - 3 pm
dinner: Monday -Thursday 5 pm - 9 pm, Friday and Saturday 5 pm - 10:30 pm

Click here for a list of all VintageMixer Reviews

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New Blog Sponsor: Tony Caputo's Market and Deli

photos by Amy Lashelle
I feel the need to share with you a few of my views on blog sponsorship. First, blogging takes up a lot of time (A LOT!). Yes, I really enjoy sharing my passion for food and telling stories of the interesting people with whom I share my meals. Eventually a time comes where I need some kind of revenue stream to make up for the time spent being a resource for others.

So, what I have come up with is my own little strategy to help fund this blog. Just like choosing a good wine, cheese or olive oil, I promise to hand pick sponsors that you can trust to provide quality food and or service in our community. I am strategically pursuing local businesses that I already support and enjoy in hopes of them sponsoring Vintage Mixer. Thus if I have a sponsor on my site or mention a sponsor in a blog post, you will know that I support their business before they began supporting my blog.

Also, you must know that sponsors of this blog do not pay me to talk about them or mention them or use their products. If they are my sponsor, it just means I host their logo and link on my site. If I mention them in a blog post it means I would mention them regardless of their sponsorship.

All of that to say, I would like to tell you that I have an official sponsor that I am super excited about, Tony Caputo's Market and Deli. I shop at Caputo's for many of the specialty items that you may find in some of my recipe adventures, like Valhorona Chocolates for Chocolate Souffles, or high quality prosciutto for risotto or salad. Something you might not know...The National Association for the Specialty Food Trade in 2009 named Tony Caputo's Market & Deli "Specialty Retailer of the Year." So, I am super proud to have them as a sponsor!



I also enjoy the hearty meat balls at their deli from time to time, eating a cannoli while sitting on their patio in the summer, and their tasting classes for fine cheeses and chocolates.

Caputo's by Night

Something exciting that you all must know is that Caputo's is starting a new venture called, Caputo's by Night. Due to customer demand for a more casual evening dining experience they decided to transform their idea of Tipica into a more casual dinner experience. Being the family business that Caputo's is, the new chef is Tony's brother, Mikey, who has much experience in fresh Italian cooking. He plans on serving their popular Caputo sandwiches as well as some rustic Italian favorites like Chicken Parmesan and Penne Arrabbiata. And with some of the best seafood next door, you bet there will be some great seafood dishes on the menu.

When asked about the Caputo's by Night this is what Tony had to say, "We're very excited about our new venture. Our goal is to give people Italian deli comfort classics in an upscale yet relaxed environment. And with our reasonably priced wine and beer list, which includes wines by the glass starting at $4 and beers (including three Squatters on tap) starting at $3, customers can get a hearty and comforting meal and a drink for under $15 and rarely over $20."

Caputo's by Night
314 West 300 South
(801) 531-TONY
Tuesday - Saturday 5:00 - 9:00 p.m.

Deli operations are available daily:
Sunday, 10:00 a.m. - 5:00 p.m.,
Monday 9:00 a.m. - 7:00 p.m.
Tuesday - Saturday 9:00 a.m. to closing.

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An Olympic Story: The Linwood House on the Sunshine Coast

The 2010 Winter olympic in Vancouver is just around the corner. I had the pleasure of passing through Vancover last month and have a beautiful story to tell you that I hope will warm your heart and challenge you to active compassion as it did me.

I volunteer with Hungry for Life and through that I was blessed to retreat with the other staff and volunteers to a beautiful home off the Sunshine Coast of British Columbia, The Linwood House. The home is usually not a retreat place or a bed and breakfast but a home that hosts women of the east side of Vancouver to come and be lavishly loved. Generations of prostitutes and the underprivileged live on the east side of downtown Vancouver. Gwen, the owner of the Linwood Home, devoted her life to helping and caring for these women. She brings them into her home and from the moment they walk in she cares deeply for them in every way. From great food to a luxury bubble bath, no detail is ignored. Women who have spent much of their life on the streets have not experienced unconditional love. A motto that Gwen lives by, "Beauty draws the heart to hope," is exemplified through every detail in the home. They eat on the finest china, and enjoy some of the best flavors of Canadian cuisine. But the owners and volunteers don't stop with serving these women, they commit to journeying with them in their life and struggles. Many women's lives have changed inspiring hope for their future.

This Winter Olympics, many of the women helped by the Linwood home have become Olympic hosts. They will be in charge of keeping the streets of their neighborhood safe for the guests of Vancover and providing directions to tourists. Gwen and other volunteers taught many of them to become welcomers for the Olympics giving them a chance to receive a gold medal of their own at the end of the two weeks. Read more about the radical hostesses of the Olympics here.

When we visited we asked what we cold do to help Gwen with her Olympic dream for the east side women and she said we could send gifts for the women. She specifically said that they really loved getting teddy bears. So, some friends and I are collecting teddy bears to send to Canada.

While we stayed at the Linewood Home we enjoyed the delicious food and hospitality provided daily. They were gracious enough to give me a few of their favorite recipes. I will be posting them throughout the Olympics. I hope they feed your soul as they did mine.

To donate money to the Linwood Home click here.

Rainbow Rice
recipe from the Linwood Home
prepare in rice cooker
makes enough rice to feed a crowd

INGREDIENTS
rice
chicken stock
olive oil
chopped onion
2+ cloves of garlic
cinnamon sticks
1-2 bay leaves
bell peppers 1/2 to 1 cup
parsley

DIRECTIONS
The rice needs to be thoroughly rinsed. For every ¾ cup of rice you will need 1 & 1/4 cup of liquid. Heat in rice cooker a bit of olive oil & butter, enough to cover bottom. Add 2 to 3 Tbsp chopped onion and 2+ cloves of minced garlic. Heat/cook until it goes back to warming. Add rinsed rice, stir to coat rice, heat/cook till returns to warming. Add liquid (chicken stock) 2 sticks of cinnamon broken and 1 to 2 bay leaves. Heat/cook. If sock is not too salty you may need to add salt or you can add powdered chicken stock to increase flavor. While rice is cooking chop finely red pepper and parsley (1/2 to 1 cup depending on amount of rice.) When rice is cooked remove cinnamon sticks and bay leaves and add parsley and peppers, mixing well. Let sit for 20 minutes or longer.

Notes from the chef: "I am usually making this for 20+ people so I use 1 cup of parsley and usually 1 to 1&1/2 peppers, yellow and orange are good as well as red. You could also do it on the stove in a pot with a tight fitting lid."

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A Few of My Favorite Things: Salt Lake City crafters on Etsy

I have a dear friend who is finally selling her beautiful products on Etsy. She makes a variety of beautiful things from delicate rose ear rings to brilliant flowery necklaces made from cloth. You can check out her store here and support a truly talented local artist.

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Best Salt Lake City Food Blog Recipes of January

As a food blogger of sorts, I find many of my recipes online from fellow food bloggers. Here are a couple of my favorite recipes that I have tried lately from local Salt Lake City food bloggers. Lemon Ricotta Pancakes by The Table Runner
I tried these last weekend and fell in love. These flavorful thin pancakes reminded me of a German Bed and Breakfast I once stayed in, where they served Orange Crepes with a orange syrup. They also are similar to Russian Blini, which are somewhere in between a crepe and a pancake and are often served with sweet soup cream sauce. I spent a summer in Russia and could not get enough Blini! So, I am so thankful for a similar recipe. The original recipe is from a Cafe in New York called Sarah Beth's. The only change I made in the recipe was that I used 1 cup of ricotta and 1 cup vanilla yogurt, instead of 2 cups of ricotta, just due to what I had in the fridge, and they turned out amazing.

African Chicken Stew by Kalyn's Kitchen
I loved this recipe. It was full of flavor and protein. It was a great dinner and also made for good leftovers that you could put on a sandwich or with steamed broccoli. This recipe is similar to my Spicy Thai Chicken with Peanut Sauce.


Other great food blog recipes that I tried last month:
(not from local blogs)
Fettuccine with Chicken and Asparagus by My Columbian Kitchen

Spinach Rice Gratin by 101 Cookbooks

Quinoa Stuffed Bell Peppers by The Food in My Beard

Chicken and Spinach Tetrazzini by Recipe Hunter Lisa

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Vinto, Salt Lake City UT

If Salt Lake City’s new wood-fired pizzeria, Vinto, were in human form it would be a tall, dark and handsome man. Maybe have a good European accent and be active in some sport like rowing. Or maybe it would be a dashing musician ready to serenade you with his beautiful voice.

Vinto is clearly the full package of what is takes to be a good restaurant in the Salt Lake dining scene. Prices: affordable. Service: quick and friendly. Food: fresh and tasty. Atmosphere: trendy yet comfortable.

In many reviews, people have mentioned that Salt Lake already has enough pizza restaurants. In my opinion, Vinto stands alone. I think Settebello has a completely different setting and style of pizza than Vinto, being more traditional Italian. Also the Pie, as well as other local favorites, all have their distinct qualities that make them successful.

A few notable things about this pizzeria: all servers are equipped with the latest technology to take your order and before they even leave your table your order is sent to the cook. Thus you don’t have to wait forever to get your pizza. Even so, they don’t rush you to get in and out but provide you with quick satisfaction. They also have a decent wine menu and excellent gelato.




What I’ve tried: appetizers: artichockes & bruchetta
Pizza: The Regina, chicken and wild mushroom, and The Patate, thinly sliced Yukon potato, fontina and goat cheese, rosemary, wild arugula and white truffle oil.
Dessert: Gelato Sampler, which comes with little scoops of all of their gelato flavors plus a few cookies, a fun dessert to share.
My recommend: The Patate Pizza
and the pomegranate gelato
Prices: $8-$12

And they're open SUNDAYS

Vinto
418 E. 200 South
801-539-9999
Monday-Thursday 11 am to 10 pm
Friday and Saturday 11 am to 11 pm
Sunday from 4:30-9 pm

For other thoughts on Vinto see Salt Lake City's lunch examiner.

For more SLCFoodie reviews click here.

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Simple Gourmet Chocolate Souffles

We are not big Valentines Day fans so these fancy chocolate dessert souffles are not specifically for Valentines. Although, if you happen to be celebrating it with your special someone these would be a great option. Or if you are just feeling like baking a romantic chocolate dessert and it just happens to be February 14th then this is a recipe for you.

The recipe is from the Today Show and it is simple and gourmet at the same time. Good chocolate is the key. I used Valrhona hocolate from Tony Caputos. It's available by the bar or in bulk at Caputo's. Many fine dining chefs use Valrhona to make chocolate desserts. I've used it to make Hot Chocolate and I've used it to make Hot Chocolate and also Chocolate Chip Cookies.

This recipe can be prepared a day in advance if necessary but save the baking for a few minutes before serving.



Chocolate Soufflé
Recipe by Mark Bittman
Time: About 45 minutes

INGREDIENTS
About 1 tablespoon butter for the dish
1/3 cup sugar, plus some for the dish
2 ounces good quality bittersweet chocolate, melted
3 eggs, separated
Pinch salt
1/4 teaspoon tartar

DIRECTIONS
Heat the oven to 350°F. Butter two 2-cup or one 4-cup soufflé or other deep baking dishes/ ramekins. Sprinkle each with sugar, twirl the sugar around in each dish covering the entire ramekin, then tap to remove excess sugar.

Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you're ready to bake them).

Bake until the center is nearly set, 20 minutes. Serve immediately.

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Dried Fruit and Nut Granola Bars

Tis the season for outdoor adventures in Utah. Whether its skiing at Snowbird, snowshoeing up Big Cottonwood or cross country skiing through Mill Creek Canyon, you must get outside and take advantage of the greatest snow on earth. Plus it's down right depressing to stay in the valley with our friend, the murky-aired inversion. Beat the temptation to stay on the couch.

I wanted to find a good granola bar recipe to take on some of our winter outdoor adventures. I, with the help of Alton Brown and a little creativity, came up with the perfect granola bar with just enough sweetness and saltiness to satisfy all. I tried to make my version a bit healthier by substituting some of the butter for coconut oil and some of the honey with agave nectar. You could also try taking out some of the sugar because mine were definitely sweet enough.

For me, the perfect granola bar is full of chunky dried fruits and nuts with a hint of honey and plenty of whole grain. I hope you enjoy the recipe as much as I did.


Granola Bars
adapted from Alton Brown

INGREDIENTS
2 cups old-fashioned rolled oats
1/3 cup raw pumpkin seeds
1 cup chopped almonds
1/4 cup wheat germ
1/4 cup ground flax seen (or another 1/4 cup of wheat germ)
1/4 cup shredded coconut
1/4 cup honey (I used Utah's Slider Ridge honey)
1/4 cup agave nectar (or use another 1/4 cup of honey)
1/4 cup packed dark brown sugar
1 Tablespoon of butter, plus extra for pan
1 Tablespoon of Coconut Oil (or another TB of butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup chopped dried fruit (I used turkish apricots, currants, cranberries, and golden raisins)

DIRECTIONS
Butter a 9 by 13-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, pumpkin seeds, almonds, wheat germ, and ground flax seed onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. For the last few minutes add the shredded coconut to toast it lightly.

In the meantime, combine the honey, agave nectar, brown sugar, butter, coconut oil, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. In a large bowl, immediately mix the oat mixture with the liquid mixture and the dried fruit. Stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Place in refrigerator for 20 -30 minutes to harden the bars, then turn the pan over onto a piece of wax paper or cutting board. Cut into bars with a long sharp knife and store in an airtight container for up to a week.

For a full list of VintageMixer recipes click here.

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