Sampling Food in Colorado Springs

On February 21, 2018 By Isobar ExpeditionsIn Colorado, Food, Recipes3 Comments

There are a variety of restaurants in downtown Colorado Springs, Colorado, which means you can find something for any taste. Most of the restaurants are independently owned and each of them has its own unique style. We were only downtown for a day, so we only had time to visit a few locations. In order to maximize our experience we went to a Colorado themed restaurant, an Irish pub, and a seafood restaurant.

Historic Building with Jack Quinn’s Irish Pub

Our first stop of the day was at Colorado Craft Social, which was serving Sunday brunch. We ordered the Green Chili Cheddar Biscuits with eggs over easy. As always, we shared our meal as it was definitely a lot of food. As a bonus, the meal came with a free mimosa to help start the day out right and they also served a lot of local Colorado beers. After eating our fill of comfort food, we walked around the downtown area to enjoy a sunny day in Colorado Springs.

In the afternoon, we headed to Jack Quinn’s to listen to some authentic Irish folk music and enjoy a pint of beer and some chips and dips. Chips are obviously the same as French fries and it came with two dips, one that was a curry dip and the other was somewhat similar to a thousand island dressing. The building that houses the restaurant was built in the late 1800’s and is part of the historic downtown district. It was hard to leave the wonderful ambiance of the pub, but we needed to head back to our hotel for some warmer clothes as the temperatures drop quickly once the sun goes down.

For dinner, we ended up at Bonny and Read for an upscale seafood experience. After a half dozen oysters, we shared the Yellow Tail Snapper. It is served whole with a lime ginger sauce and coconut rice giving it an Asian flare. Although we don’t usually like to have to filet our own fish at the table, it certainly tasted wonderful. With all of the wonderful choices to choose from, downtown Colorado Springs certainly is a great place to go for a night out.

Photographing Food

On February 14, 2018 By Isobar ExpeditionsIn Recipes15 Comments

Like many people, we are always taking pictures of our food in restaurants and they usually turn out quite well, even though we just use our phones. Then we come home, recreate a recipe from someplace that we’ve traveled and take photos of the dish that we’ve created. We almost always dislike the pictures of our own dishes. We have read about different techniques from using a south facing window, how to plate the dish, color contrasts, etc., but still they just don’t seem to photograph well. Obviously, we don’t expect our food to necessarily look like it was prepared by a chef, we are only home-cooks and not classically trained.

We have heard that people don’t expect photographs of food to look perfect, like those from a magazine, and that a little messy can be just fine. No one has ever complained about our food pictures, other than ourselves, but we find that we are forever trying to improve at it. Maybe we are trying too hard, perhaps we should just sit down with our dinner and take a picture with our cell phone instead of taking them with our camera.

If anyone out there has some great advice, we would love to hear it. Just like we aren’t professional cooks, we also aren’t professional photographers, so if there are some simple tips, we would love to hear it. Maybe we are just being too hard on ourselves, but want to continuously improve what we do. Do any of you struggle with taking photographs of food or anything else?

Philly Cheesesteak

On February 7, 2018 By Isobar ExpeditionsIn Pennsylvania, Recipes15 Comments

We used to live outside of Philadelphia many years ago and one of our favorite meals were Philly Cheesesteaks. We have tried to get them occasionally here in Colorado and with few exceptions, nothing matches the real thing. Every time we are back in Pennsylvania, we make sure to get an Italian Hoagie and a Philly Cheesesteak, which is what we did a couple of years ago. There are a couple of important things to making a good Philly and that is getting a good, soft, hoagie roll and the other is slicing the meat very thin. We aren’t going to get into a debate as to the best place to get a Philly in Philadelphia, but in our opinion getting one from one of the many food carts downtown is better than most of the famous restaurants. Some people believe that a Philly should be served with cheese sauce instead of real cheese, but we think that provolone cheese is the authentic way to serve a cheesesteak. The only alteration that we made to the traditional cheesesteak was to add mushrooms, which you will find as an option on the food carts, and it just adds a little extra flavor. This recipe serves up to four people and is really delicious.

Cheesesteak in Collegeville, Pennsylvania (Just Outside of Philadelphia)

INGREDIENTS

1 lb Top Round Beef – sliced extremely thin
1 Medium Green Pepper – sliced
1 Medium Yellow Onion – sliced
5 to 6 Medium Button Mushrooms – destemmed and sliced
2 tbsp Vegetable Oil
1/4 lb Provolone Cheese – sliced
4 Hoagie Rolls
Salt and Pepper to taste

INSTRUCTIONS

Prepare the vegetables being sure to slice each of them in equal thicknesses. Heat the vegetable oil in a large skillet over medium-high heat and add the green peppers. After the peppers have sautéed for about 2 to 3 minutes and then add the onions. After about another 5 minutes, add the mushrooms and continue to sauté until they begin to caramelize slightly (don’t over cook them). Remove the vegetables from the pan, sprinkle with salt and pepper, and drain on a paper towel. Turn an oven onto broil at 500 degrees. Salt and pepper the beef and then add the meat to the same pan that you cooked the vegetables and cook until it is just starting to brown (again, don’t over cook the beef). Add the vegetables back to the pan and cook for about 3 minutes, just to combine them and reheat the vegetables. Open the hoagie rolls, being sure not to completely separate the halves, and place them on a baking sheet. Add 1/4 of the meat and vegetable mixture to each of the rolls and place cheese over the meat mixture. Broil for about 5 minutes or until the cheese is bubbly. Transfer to a plate and serve with mayonnaise. You can add lettuce and tomato if you would like, but that isn’t necessarily traditional.