We bought a gift certificate for Allure from www.restaurant.com months ago. And I didn’t even recall having it until the husband suggested we go there for dinner on date night. We made reservations for first seating dinner menu which includes first course, main course and dessert. The catch was we had to be seated by 6pm. To save room for an early dinner we ate a light lunch and did laps around Ikea for couple hours.
Allure is tucked away in a small strip mall amongst a comedy club, Thai, and Indian restaurants. While walking up to the entrance, we could smell the aromas of the Thai kitchen. Once seated, we noticed it was still rather empty with an exception of one table of 5. Perhaps 6pm is too early for the general public to dine out on a Saturday. The atmosphere is modern chic with dim lights and candlelit dining area. The red draping over the ceiling lights in the main dining room is a sophisticated and romantic touch.
We started with drinks, he ordered a Brooklyn Pilser and I ordered the Pinot Blanc from Oregon. The manager returned with my Pinot Blanc and a Brooklyn Lager, instead of the Pilsner an overlook by the manager who did not take our drink orders, our server did. He was nice enough to take it back in exchange for the Pilsner. I liked my wine because it was light, smooth, and paired perfectly with my first and main course. The husband enjoyed his beer very much; so much so that he drank it really fast and had a buzz. Leave it up to the husband to get buzzed at a sophisticated restaurant.
From the prix fixe menu, we chose from two salads, four entrees and two desserts. I chose Caesar salad and he picked the house salad with bacon and fennel. We both agreed the salads were made to perfection. The caesar dressing tasted homemade but I couldn’t tell for sure.
For main, I ordered arctic char with miso and he chose pork tenderloin with potato gnocchi. I was tempted to order crab cakes but decided against it because I am too fussy about my crab cakes after having eaten fresh Maryland Crabcakes. I can’t recall the fourth option but I believe it was a vegetarian pasta dish. My arctic char came with half head of romaine halved lengthwise with mushrooms in miso broth. The fish’s skin was broiled, deliciously crispy. Before Saturday night I had never eaten an arctic char before (I know, a tragedy for a foodie but I didn’t know about this fish until culinary school and let’s be honest Cincinnati isn’t known for its fresh seafood). This is a total speculation due to lack of expertise with arctic char but I am pretty sure I was served Salmon. It tasted like Salmon, looked pink like Salmon and was flaky like Salmon when it’s done well. The fish didn’t have the oomph I am always looking for but it was still very good. The husband’s pork tenderloin was to die for. We’re rookie pork eaters so we don’t know signs of good and bad pork but we’re sure this was good pork cooked flawlessly. The gnocchi was cooked in a brown butter sauce.
For dessert we both picked crème brûlée because we aren’t fans of strawberry ice cream. When our dinner plates were taken away at approximately 6:50, we anticipated going to the 7:30 show at the nearest movie theater. At 7:10, our dessert had still not arrived. Understandably, the restaurant became a lot busier after 6:45. Once our server brought out the dessert, we enjoyed the first few bites thoroughly; however after the 4th bite it was too much for me, as in overly sweet. I’ve had good crème brûlées and I’ve had bad ones and I would rate Allure’s as middle of the road crème brûlée.
It felt like Allure was short staffed (and maybe they were) but there were number of people walking around checking on tables. They had a hostess that seated us and everyone else, two servers for the main dining room, a manager and couple extras that brought out food and refilled waters when servers were occupied. With all the help the service was still questionable. Multiple people were asking the same questions about the menu and/or drinks. For instance, after the table next to us was seated, our server approached them with the evening’s specials and a drink order. Few minutes later, another individual approached the same table with the same information and a drink order. Thankfully we didn’t get repeat questions from multiple servers, actually our server was very nice and friendly. We were, however, puzzled by the long wait in between the main course and dessert. The food was decent as was the ambiance. It’s a restaurant the husband and I wouldn’t mind trying again, however like Julie we believe there are far too many restaurants on our “to try list” that take precedence over returning to Allure.
And the movie, we missed the 7:30 show and saw Quantum of Solace instead. If you, your male partner or friends are in the mood to see action, bond action- see this movie. Otherwise I'd recommend an original film. The husband was thrilled to see the bond movie and sometimes that's all that matters on a date night.
I googled Arctic Char after coming home and learned this fish is a cousin of Salmon. Its taste is a cross between Trout and Salmon. I’ve had trout before and I am still pretty sure I was served Salmon, a tasty Salmon at best.
Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Monday, November 17, 2008
Wednesday, February 13, 2008
Scrumptious Salmon, Watercress salad and Saffron risotto
With the crazy schedule I've created for myself, these days dinners that take the least amount of time to cook are high on my list. The other night I made a Salmon dinner with Watercress salad and Saffron risotto. It was scrumptious and one that's a sure addition to my repertoire.
Salmon’s one of those fishes that I know how to cook, and trust myself on cooking it well. Swordfish, marlin and other varieties that aren’t readily available, not so much. I am still learning techniques and fish personalities from Helen and other fish pros! Fortunately for me and others short on time and creative juices at 8pm, this Salmon recipe was very easy and simple. Sprinkling salt and pepper on the fish, and letting the oven do the work was all it took to cook this one!
Saffron risotto on the other hand required research however it was well worth it. Here’s a recipe you can use time and again. Thanks to Whole Foods, I followed their recipe for Saffron risotto with minor changes. The recipe and process are straightforward but require close attention, as is the case for risottos.
Enjoy these recipes as much as I did!
Salmon
2 Salmon filets with skin
Salt & Pepper
Olive Oil
Preheat oven to 300F degrees. While the oven heats up, gently rub meatier portion of fish with salt and pepper. Drizzle small or medium baking dish with olive oil, lay seasoned Salmon on the dish, skin side down. Drizzling the fish with olive oil is optional. Bake in the oven for 15- 20 minutes. Oven temperatures and cooking times vary based on individual ovens; keep an eye on the fish, through the oven window, after 12 minutes. Helen gives a great pointer on cooking Salmon, don’t overcook the fish by letting it get flaky; that makes the fish dry.
Saffron Risotto
4 cups shrimp stock, homemade- this is completely optional, I just happened to have shrimp stock from previous weekend
1 cup cream
1/4 teaspoon saffron threads
1 tablespoons butter
1 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
1 cup Arborio rice
Salt and pepper to taste
4 ounces Parmigiano Reggiano, freshly grated
In a medium saucepan, bring shrimp stock to simmer on medium heat. When the stock starts to simmer, add cream and saffron threads to the pan. In another saucepan, heat butter and olive oil on medium low heat. Add onions and sauté until translucent. Add Arborio rice and stir thoroughly to coat with onion and butter mixture. Add 1/4 cup simmered stock and stir with a wooden spoon; make sure rice is scraped from the sides and is cooking in liquid. Stir every 30 seconds or so to ensure the liquid hasn’t evaporated and rice isn’t sticking to the pan. Add another 1/4 cup stock and repeat process when the liquid is absorbed. Stirring often is crucial as this gives the rice opportunity to absorb the liquid and keeps from sticking. Add salt and pepper to taste. Repeat the ‘liquid addition’ method until most of the stock is used, approximately 20- 25 minutes. Taste, if the rice has a hard bite, continue to cook adding liquid when necessary. It is done when rice has a soft bite with creamy consistency. Add freshly grated Parmigiano Reggiano before serving. Serve warm with salad and fish.
Watercress Salad
1 bunch watercress leaves
1/3 cup walnuts, halved and toasted
Salt & Pepper to taste
Vinaigrette
1/4 red onion, small diced
Lemon juice
Salt and Pepper to taste
Olive Oil
Tear watercress leaves from stems, add to a serving bowl along with toasted walnuts and salt and pepper. In a separate bowl, mix lemon juice with diced red onion, salt and pepper. Slowly add olive oil to the lemon juice mix while whisking, to make vinaigrette. Drizzle over watercress and walnuts and serve.
Salmon’s one of those fishes that I know how to cook, and trust myself on cooking it well. Swordfish, marlin and other varieties that aren’t readily available, not so much. I am still learning techniques and fish personalities from Helen and other fish pros! Fortunately for me and others short on time and creative juices at 8pm, this Salmon recipe was very easy and simple. Sprinkling salt and pepper on the fish, and letting the oven do the work was all it took to cook this one!
Saffron risotto on the other hand required research however it was well worth it. Here’s a recipe you can use time and again. Thanks to Whole Foods, I followed their recipe for Saffron risotto with minor changes. The recipe and process are straightforward but require close attention, as is the case for risottos.
Enjoy these recipes as much as I did!
Salmon
2 Salmon filets with skin
Salt & Pepper
Olive Oil
Preheat oven to 300F degrees. While the oven heats up, gently rub meatier portion of fish with salt and pepper. Drizzle small or medium baking dish with olive oil, lay seasoned Salmon on the dish, skin side down. Drizzling the fish with olive oil is optional. Bake in the oven for 15- 20 minutes. Oven temperatures and cooking times vary based on individual ovens; keep an eye on the fish, through the oven window, after 12 minutes. Helen gives a great pointer on cooking Salmon, don’t overcook the fish by letting it get flaky; that makes the fish dry.
Saffron Risotto
4 cups shrimp stock, homemade- this is completely optional, I just happened to have shrimp stock from previous weekend
1 cup cream
1/4 teaspoon saffron threads
1 tablespoons butter
1 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
1 cup Arborio rice
Salt and pepper to taste
4 ounces Parmigiano Reggiano, freshly grated
In a medium saucepan, bring shrimp stock to simmer on medium heat. When the stock starts to simmer, add cream and saffron threads to the pan. In another saucepan, heat butter and olive oil on medium low heat. Add onions and sauté until translucent. Add Arborio rice and stir thoroughly to coat with onion and butter mixture. Add 1/4 cup simmered stock and stir with a wooden spoon; make sure rice is scraped from the sides and is cooking in liquid. Stir every 30 seconds or so to ensure the liquid hasn’t evaporated and rice isn’t sticking to the pan. Add another 1/4 cup stock and repeat process when the liquid is absorbed. Stirring often is crucial as this gives the rice opportunity to absorb the liquid and keeps from sticking. Add salt and pepper to taste. Repeat the ‘liquid addition’ method until most of the stock is used, approximately 20- 25 minutes. Taste, if the rice has a hard bite, continue to cook adding liquid when necessary. It is done when rice has a soft bite with creamy consistency. Add freshly grated Parmigiano Reggiano before serving. Serve warm with salad and fish.
Watercress Salad
1 bunch watercress leaves
1/3 cup walnuts, halved and toasted
Salt & Pepper to taste
Vinaigrette
1/4 red onion, small diced
Lemon juice
Salt and Pepper to taste
Olive Oil
Tear watercress leaves from stems, add to a serving bowl along with toasted walnuts and salt and pepper. In a separate bowl, mix lemon juice with diced red onion, salt and pepper. Slowly add olive oil to the lemon juice mix while whisking, to make vinaigrette. Drizzle over watercress and walnuts and serve.
Subscribe to:
Posts (Atom)
