Have a recommendation? We'd LOVE to hear it!
Salutations Readers!

Kalamazoo has good food.
Great food, in fact. We have made it our mission to check out all the local eateries one at a time - and more for our own poor memories than any other reason, we'll be chronicling our adventures in food here. And some places float our boats way more than others, which is why we have developed the very scientific
five golden forks rating scale. Ok. It is not scientific at all. It is actually quite unscientific. But, it is something. And now, you can search all of our reviews by the forks rating. YAY!

But, wait! There's more!
Kalamazoo Foodies no longer just eat at restaurants then review them. There are recipes posted, some easy, some less easy, all delicious. There are, or will be, book reviews, the new
Foodie Movie Review-y which will focus on movies about food or ones that have a lot of beautiful food in them. There are other food musings, and hopefully soon contests and so much more. But, Foodie Friends, it is all about food. Because we love it!
And, we want to hear from you!

We want to hear your comments on our recipes and reviews. We want to know where you love to eat. And, we are looking for GUEST bloggers to broaden our horizons a bit. And, if you haven't found us on Facebook, you should do that too. Like our page for other fun Foodies stuff like photos, polls, and more.

SO KALAMAZOO PATRONS - where do YOU love to eat? Because we'd love to check it out and share our thoughts here. Give us a comment below, and quickly! Our tummies are grumbling in anticipation.

A Note from the Foodies about our typical fair:
So, you may notice as you read our blog that we often order the same thing wherever we go. OK, maybe not quite, but we do often order similar things. Kristin has her caprese salads and mushroom dishes. Kate has her baked goat cheese and things with tofu. Well, readers, we wanted to let you know that this is absolutely intentional. A) We love those things, so why not order what you love? And, B) It is a lot easier to compare apples to apples than it is to compare apples to comquats. So, we like to order similar things to have a good sense of how to compare them. Just wanted to let you in on that little secret. Bon appetit!

Monday, December 28, 2009

Foodies at Home: Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

We adapted this recipe from one we found on the Epicurious iPhone App...

2 tbls. olive oil
2 large red onions, thinly sliced
2 tbls. Sherry cooking wine
1 tsp. sugar
8 ounces farfalle pasta, cooked and drained
1 c. dry white wine
1 c. chicken broth
5-6 Roma tomoatoes, cored and chopped
2 c. shredded cooked chicken (from a rotisserie chicken)
1 1/2 tbs. dried Italian herbs
3 c. baby spinach
3 oz. goat cheese, crumbled

How to make it:
1) Heat oil in a large skillet over med. high heat.
2) Add onions, sprinkle with salt and cook until they begin to brown, stirring often.
3) Reduce heat to med. low and stir in Sherry and sugar.
4) Cook until onions are browned.
5) Remove onions from skillet and reserve skillet.
6) Add wine to reserved skillet.
7) Boil until reduced to 1/2 a cup.
8) Add pasta, onions, broth, tomatoes, chicken, and Italian herbs.
9) Stir over medium heat until warmed through, about 3 minutes.
10) Stir in spinach and heat for another 2 minutes.
11) Divide among plates and sprinkle with goat cheese.
12) Serve and enjoy!

This recipe is a little more involved than some of the others on here, but it was definitely worth it. I commented to Paul that this was a completely different set of flavors than what we normally have (no curry!). It was very satisfying and very yummy! And, you will see on the next post that we were able to use the remaining, unused, ingredients to make a completely different easy dish!

And, you may be tempted to go a different direction than the rotisserie chicken. We were too. But, once we saw how inexpensive those chickens are at the grocery store, we went for it, and were gald we did. It saved us time and money!

But, seriously, this recipe was really good. Not too difficult to make. Definitely worth it!

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