Lulu's

If you haven't been to The Bottom in a while, Lulu's will make it worth your while. My girls took me here as a birthday surprise last Saturday. They all knew I hadn't tried it yet and had been dying to go.

Having a reservation w/a larger party (6+) is advisable. Typically it will score you a quiet(er) table in a more private section in back. Note- they do not take reservations past 7 pm, it then becomes first come, first serve. Also, make sure to bring $5 cash for parking in case the streets are full.

Our table of 7 opted for a wide variety from the menu including:

• Perciatelli Pasta with mushrooms and hot Italian sausage, ricotta marinara, and toasted points
• A Rockfish special that included an insanely good basil cream sauce
• Grilled Angus Beef Loin w/ mashed potatoes and vegetable du jour in a mushroom demi-glace
• Orechiette Pasta with lump crab, tomatoes, shitake mushrooms, and roasted garlic in parmesan cream sauce
• Pan Fried Cornmeal Crusted Carolina Trout stuffed with dirty rice, and tasso ham gravy

I tried a taste of everyone's dish except for the orechiette (shellfish allergy) and enjoyed it all. Alas, it was my own trout meal I did not find palatable since it was over salted.

I'm generally not one to complain or send things back. I will give a restaurant a few tries before forming my opinion or assuming anything negative. Everyone has a bad day or one bad plate. It happens! And I don't consider it to be the end of the world. But, I might sit a pout. Just a little.

Our generously patient and observant waiter actually noticed that I had barely touched my fish and I reluctantly confessed to not enjoying the over seasoning. He offered to bring me something else, but I told him it was not necessary. The owner took it upon himself to personally come talk to me (charming, lovely man) and took the fish off of the bill.

That, my friends, is how a restaurant should be run. Someone was paying attention and actually cared. Because of this, I definitely will be back. And also for the hope that they will be serving that rockfish special again. Did I say it was insanely good? Because I meant it was cuckoo, bananas, spinning in circles delicious.

Dessert was the best- a spicy, satisfying pumpkin creme brulee served in a mini pumpkin w/a candle. (creme brulee is typically served in a traditional ramekin).

Lulu's- you have got it goin' on! Thanks for making my bday special. :)

Lulu's
http://www.lu-lusrichmond.com/
21 N 17th St
Richmond, VA 23219-3607
(804) 343-9771

Demi Glace -

Lately I've been playing around with the joy and gift to (wo)mankind that is demi-glace. I've added it to beef stew, shepherd's pie and just about anything requiring a viscous, beefy base.

Tonite, I had 2 marvelous filet mignons on hand that I had picked up from Tom Leonard's. For filets, I usually massage w/olive oil, season, sear on the stove top, finish in the oven and call it a day (3 min. on med-high heat per side, 8 min. in oven at 375 for medium/med-rare).

As a steak purist, I generally believe that a great piece of meat is paid no higher compliment or is enjoyed more thoroughly than to stand on it's own with help only from a little seasoning. However, tonite I felt the urge to throw together a sauce for the steak b/c I have beef demi glace lurking in my fridge just begging to be used.

After perusing the internets, I sort of threw together what appealed to me. It worked out, thus I want to pass it along to you because it's worth trying. Hope you enjoy it as much as we did!

B's Steak Sauce-

1 medium shallot, minced

2 Tbsp unsalted butter

1/4 c. red wine (I prefer pinot noir or whatever you're drinking w/your steak)

Fresh cracked pepper (telicherry)

1/4 c. beef demi glace

3/4 c. warm water

Mix demi glace and water until well combined, set aside.

In a sauce pan over medium high heat, add 1 tbsp of butter, add shallot and cook for 1-2 minutes or until translucent. Add wine and reduce until wine is very thick, dark and almost gone. Add demi-glace mixture and simmer over low heat until sauce becomes more of a thickened gravy (coats a spoon). Add cracked pepper to taste and finish sauce with last tablespoon of butter.

Bouchon

Last Monday, the hubs and I took the newest addition to the Richmond restaurant scene for a spin on my birthday. We were not disappointed.

The interior is cozy and softly lit. Relaxing jazz mixed with contemporary musics plays softly in the background. Exposed brick walls are covered with bold modern art in muted colors. Bistro chairs, white table cloths, and banquet seating complete the overall laid back, yet sophisticated vibe.

We started with the truffled cheese ravioli and arugula salad with goat cheese rostido (toast). The ravioli that came with a thick and cheesy bechamel sauce in a small cast iron staub casserole was addictive and could be eaten by itself as a meal with a side of salad. The arugula salad surprised and charmed my palate with hints of tarragon. I especially loved that the dressing actually enhanced the salad instead of drowning it (novel idea!), which happens more often than not these days in any given restaurant.

For the main course, hubs and I both got the peppercorn steak, but opted for different sides. I chose pommes frites and he the truffled mac and cheese. The frites were crisp and delicious, served in a parchment paper lined stainless cup. The mac and cheese used ditallini and a mixture of gruyere and a few other cheeses I couldn't quite place, was altogether pleasing. Our steak was cooked medium rare to perfection and melted like butter on the tongue, the peppercorn sauce coating it providing a fitting compliment.

For dessert, the hubs and I also both ordered the profiterole. Which is funny, because we always strive to order different things so that we can both sample a wide variety of what's on the menu. But this profiterole dessert called to us and we found out that it was for good reason! Wine soaked, spiced figs lined the outside of the plate. In the center, a single glorious cream puff stuff ed with vanilla bean ice cream hit with a hint of pernod, topped with a rich house made chocolate sauce. The combo of rich chocolate, vanilla, pernod(anise) and the spice of the figs literally made me food drunk. There really are no words, you must try this for yourself.

Bouchon is only now starting it's 7th week with us and I would love to see them stay. So, please go see them and enjoy the love and care they put into the whole experience!

PS- I've been seeing some blogging comments/tweets giving them a hard time about their name and I wanted to tell those folks that there is life and food outside of Thomas Keller. A bouchon is actually a TYPE of restaurant found in Lyon. Check it out here on Wikipedia.

PPS- I was also told by one of the owners, WendyKalif (her husband is the chef), that they are putting together a Bouchon Bar Bite Menu, just $4 an item as well as starting a prix fixe menu on weeknites from 5 -6 pm, $20 for 3 courses.

Bouchon

1209 E Cary St

Richmond, VA 23219-4146

(804) 225-9116

Stronghill Dining Co.

Stronghill has been open a year and I've finally managed to try it. That is my typical MO for sure, to wait until a restaurant has settled into it's paces before I give it a whirl. So, Balliceaux- see you in 6 months or so!

I'd seen mixed reviews on SH lately, so had some apprehensions last evening about how the meal would turn out. It was all for naught b/c the meal and the service were equally lovely. The menu is straighforward, simple and southern tinged. Cashew encrusted shrimp, a sampler platter including fried goat cheese and a classic salad wedge w/smoked onion dressing top out the appetizer menu. Entrees showcase a nice variety of proteins from duck to rabbit to ribs.

For some reason, this restaurant evokes thoughts of Savannah for me. And I certainly felt plucked out my average Richmond and into the cozy bosom of all that is good about restaurants. The interior is warm and the booths and woodwork surrounding the bar appear to be hand done(reminded me of the interior of Kitchen Table, may she rest in peace). This restaurant also boasts a hand painted mural on the wall. I had a wonderful time casually observing and absorbing their warm interior while sipping on the Charlie martini- def. give this one a try! (Firefly, mango vodka, grapefruit juice, splash of ginger ale and a twist of orange)

Beyond the inviting exterior and the charming interior, the food is worth mention. I started w/the wedge salad that had a smoky onion dressing. Definitely a palate zinger and certainly the danger would be to overdo the smoke, but this was a perfectly balanced, craving inducing salad. Followed by the rabbit over celery root w/apple puree and a side of broccolini. Rabbit, perfectly seasoned and prepared. The succulent meat fell off of the bone. I'm a big fan of of celery root and this did not disappoint as well as the perfectly seasoned and steamed broccolini.

The rest of the table had the ribs, steak and risotto. I was informed that the risotto was bland and tasteless. And after trying a bite I have to concur. It was certainly al dente, but lacked the creaminess you want in a hearty, soul warming risotto. The steak was perfectly cooked medium rare and melted like butter. I don't know what kind of grill you guys have going on, but it's working!

The piece de resistance for the evening was the basil creme brulee. Now, this girl has tried her fair share of creme brulees in this life, including ones she makes at home. And I have to tell you, hands down, the BEST creme brulee I've ever had. The basil adds a certain sweetness, a lovely depth of flavor without being overpowering or even coming through in a hearty basil way. (which was my fear) Just wonderful.

The service could not have been more kind or have made the experience more enjoyable. During the course of the evening, met Gwen, the lovely & engaging day chef(hope your toe feels better!). During our brief conversation, I learned that locally sourced free range chickens have been a challenge lately b/c while the price doesn't change, the chickens have been getting smaller. Thus, they are buying less and they will run out of the chicken entree early in the evening. I was also informed that they are about to switch to their fall menu. Very excited to see what they will do next!

Reservations on the weekend, partic. Sat. nite are recommended.

Stronghill Dining Company
1200 N Boulevard
Richmond, VA
23230
(804) 359-0202

Steak Diane

This is one of my all-time favorite ways to prepare steak. Confession: this is actually my standby "Impress Your Date" recipe from the 'good ole days'- lol! The classic recipe is a wee bit more rich, I've lightened it up (as much as 5 tbsp of butter can be considered 'lite').

So easy, quick, tasty and will make your whole house smell good! Shouldn't take you more than 15 minutes to make.

Steak Diane

Serves 2

2 Strip Steaks, dried thoroughly w/paper towels

5 tbsp butter, separated

1 tbsp grated onion

1 small garlic clove, minced

1/2 c. cremini mushrooms, sliced thick

1/2 tspn Worcestershire

1/2- 1 tspn fresh lemon juice

1/2 tspn fresh chopped thyme

Salt & Pepper
1 tbsp fresh chopped Italian flat leaf parsley

Heat 2 tbsp of butter over medium high heat, add steaks and sear first side for 3-4 minutes. Season (salt & pepper to taste) the side facing up in the pan. Flip, season the other side and cook for another 3-4 minutes (for a 1 1/2" thick steak, this will be medium). Set aside on a warm plate, tent w/foil.

Cut heat to medium, add remaining 3 tbsp of butter until melted. Add onions, garlic, mushrooms, lemon juice, thyme and worcestershire. Saute until mushrooms are tender. Stir in parsley, add any juices on the steak plate that have collected. Pour over steaks and serve!

Summer Sippin'

Friday, on a quest for the perfect wine to serve with spicy Thai, I found these two lovelies (thanks, oh helpful guy at Total Wine & More!) One from South Africa, one from California, both clean & smooth, a perfect compliment to our asian meal. These would also be wonderful to sip on their own, provided you're on a back porch with a fan in the deep humidity of summer. So now I'm on a Chenin Blanc kick with hopefully more to report back with soon!

Shepherd's Pie with Bison & Gruyere

Don't ask what possessed me to make such a filling dish at the height of the heat of summer. I really have no idea other than I like trying to use up what I have on hand to make something tasty. It's pretty much one of my favorite games to play.

I've made a lot of shepherd's pies in my time. I enjoy how one can substitute and not hurt the heart of the dish. It's meat & veggies at their finest. I've used lamb, sausage, ground beef, chicken, you name it! All have turned out tasty following the basic 1,2,3 of assembling this dish. However, this time, I decided to switch up the winning formula with a layer of grated gruyere. Wow. Just...........wow. Try it- you won't be sorry! (Although, unlike my glutton for punishment/heat self, you may want to wait until Fall ;) )

Shepherd's Pie w/Bison & Gruyere

Potatoes-

1 1/2 - 2 lbs white russet potatoes, peeled, cut in 1/2" dice

1/4 c. cream

2 Tbsp butter

Salt & Pepper to taste

Approx. 3 cans low-sodium chicken broth (reserve broth)

*Ricer recommended equipment

Filling-

1 lb Bison/buffalo

2 Tbsp butter

2 carrots, brunoised (small dice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 Tbsp tomato paste

1 tspn fresh chopped thyme

1 c. reserved broth from potatoes

1/2 c. corn & peas (fresh or frozen)

1 c. freshly grated Gruyere

Salt & Pepper

Preheat oven to 400 degrees.

Potatoes-

Place cream and butter in the bottom of a large, stainless steel bowl. Prep potatoes, cover with broth in a deep pot. Bring to a boil until tender (approx. 10 - 15 minutes). Strain broth, reserving 1 cup for filling and a little of the rest to mix in to the potatoes. Run potatoes through the ricer into the cream/butter bowl. Mix lightly and season to taste with salt & pepper. Add a little reserved broth to moisten if the potatoes get tight while waiting on the filling to cook.

Filling-

Warm next 2 tbsp of butter in a deep skillet over medium heat. Add onions and carrots, sauteeing until soft. Add minced garlic, cook for another minute before adding bison. Brown meat, then add tomato paste, reserved cup of broth, thyme, corn and peas. Season with salt and pepper to taste.

Place filling mixture in a 2 Qt. casserole dish. Scatter top of filling with gruyere. Spread potatoes on top of filling and cheese, spreading smoothly w/a spatula until all corners and sides are sealed (keeps it from bubbling up). Optional - cross hatch top w/a fork for interesting design and a little extra crunchy texture when fully cooked.

Bake at 400 degrees approx 25-30 minutes or until top is lightly browned. Let sit 10-15 minutes prior to serving.

* If you have frozen your pie after making it and thawed it in the fridge overnite, bake at 350, covered w/foil for abt. an hour. Then broil the top a minute or two for some golden brown crispy goodness.