Crop Bistro - 10 course tasting menu

Oye - I am still full from last night's 10 course tasting dinner at Crop Bistro. 

Crop is in a really neat building in Ohio City.  Chef Steve Schimoler is a very personable guy and told us the history of the old bank building and how he restored it to its current glory.

Check out the website for pictures that do the food and drinks justice but here is how my iPhone captured last night's eating extravaganza:

Left: Fall into Crop (Don Julio Reposado, Cinnamon, Apple, Orange, Cranberry)
Upper Right:  Twisted Vine (Watershed Vodka, Muddled Grapes, St. Germaine, Sauvignon Blanc)
Lower Right:  Gin-Ginger Gimlet (Watershed Gin, Domaine de Canton, House Ginger-Lime Cordial)



















Clockwise: 
Chili infused deviled egg dipped in beet juice with oven dried prosciutto and a balsamic and beet reduction.
Grilled Carolina shrimp with a celery root slaw and a wasabi and chili scallion aioli.
Brown butter lobster with sturgeon caviar over fried polenta.
Nantucket scallop over cheesy grits with a chorizo gravy.

Upper Left: Braised pork belly with an asian napa slaw and a coconut green curry sauce.
Lower Left: Seared foie gras with savory french toast and a pear compote.
Right:  Red and yellow beets with apple cider vinaigrette, apple salsa, and a pecan crusted goat cheese.
























Clockwise:
Watermelon lime basil popsicle to cleanse the palate.
Quail stuffed with corn and tamales with a molé sauce over baby kale.
Braised short ribs on a sweet potato purée with a whole grain muster sauce and topped with cider braised cabbage.
My failed attempt to finish the braised short ribs.

Always room for dessert:
Affogado (Vanilla ice cream, espresso, salted caramel and whipped cream)
Holy Mole (Chocolate flourless cake, molé ganache, molé ice cream and blackberry coulis)

I'm sure that made you very hungry.

Mulled Cider with Spiced Rum

This was supposed to be posted on Friday.
















I had the idea and the ingredients last week but did not get around to making it.

We had an intramural volleyball game on Thursday night and I decided it would not help our chances of victory if we had a cocktail before.
























Although after losing all three games, I don't think it would have hurt.

In fact, I'm surprised I didn't go home and drown my sorrows in a warm cup of this spiced cider.


Mulled Cider with Spiced Rum
(makes 2)

20 oz apple cider
lemon rind
whole cloves
pinch of allspice
cinnamon stick
1 ½ oz spiced rum

Stud the lemon rind with cloves.  Add the rind to a medium saucepan with the apple cider and allspice.  Bring to a simmer -  you should be able to smell the lemon zest and spices.  Pour into mugs and add the spiced rum.  Garnish with a cinnamon stick.

Pumpkin Pizza with Apples, Prosciutto and Brie

Now that it's October, it's perfectly fine to put pumpkin in everything and be excited about it.

For example, I love Starbucks' pumpkin spice latte and wish they had it year round.  But would I like it as much in the spring season?  We'll never know.

This pizza, it's not all that pumpkin-y.  But it is a little orange which makes it more fall-y.

And no surprise here, like all pizza, it pairs well with beer. 

Pumpkin Pizza Dough
(I cut this recipe in half)

¼ cup barely warm water
½ teaspoon honey
½ Tablespoon active dry yeast
1 ¾ cups bread flour
½ cup canned pumpkin, (Not pumpkin pie filling)
1 Tablespoons olive oil, plus more for the bowl
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder

Toppings
Apple, sliced thin (I used a pink lady)
Prosciutto
Brie

Directions
Measure out the ¼ cup of warm water in a 2 cup measuring cup.  Add the honey and yeast and set aside until it is foamy.

In a stand mixer, combine the rest of the ingredients and use the dough hook to knead it for a few minutes.  Then remove and knead by hands on the counter for a few minutes.  Coat a large bowl with olive oil.  Place the dough ball in and flip to cover will olive oil.  Cover with a clean towel and set in a warm place to rise for an hour or until it doubles in size.

Preheat oven to 400ºF.  Roll out the dough on a pizza peel (if using a pizza stone) or baking sheet. Top with the sliced apple, prosciutto and brie.  Bake in the preheated oven for approximately 18 minutes or until cheese is bubbly and the crust is lightly browned.