Restaurant Review: La Vallesana

Want good authentic Mexican food in St. Louis?  Head down to Cherokee Street (during the daytime, of course!) and there are plenty of great options!  Our favorite pick... La Vallesana!  Their menu is full of yummy and authentic dishes, and they are super cheap!

Mexican Coke!

This place is the real deal.  I walked in and felt like I should be speaking Spanish to our waitress.  They even have authentic Mexican Coca-Cola (in the glass bottle!)

Torta

A go-to menu item is their Torta, which is like big Mexican, hoagie sandwich.  So good and HUGE!  You won't leave hungry.  Their chicken quesedillas are ginormous too, and I would recommend splitting.  I ended up getting a chicken taco and it was a toasted corn tortilla full of shredded chicken, grilled onions and heavily seasoned with cilantro.  Overall, very good.  It also comes with tortilla chips on the side.

Chicken Taco

I would definitely start off with some tortilla chips and quacamole for the table too.  They also came out with a trio of different "salsas" (more like toppings) to try which were things I've never seen before.  Beware before trying them!  They tend to be very spicy!

Spicy Toppings

It was a quick and cheap meal and definitely a break from the Tex-Mex we are used to having here in the Midwest.  Definitely check it out!

Restaurant Review: Bocci Bar

I am always excited when a new restaurant comes to Clayton, so last year when I heard the owners of Barcelona and Coastal Bistro (aka Mosaic) were adding another restaurant along Central Avenue called Bocci Bar, I knew I had to check it out.  Jessie and I first checked it out one random Thursday night early last summer.  Like most of the restaurants on Central, Bocci Bar is long and skinny, and in the warmer months they open the entire front wall of the restaurant to have patio seating.  Jessie and I got a table for two right where the wall would have been if it were a colder night.  The weather was perfect, and Thursday nights at Bocci are booming.  Luckily the service didn't suffer that night, we got a good red wine recommendation and ordered a meatball appetizer (Delicious!).  For an entree we ordered one of their specialties, Lobster Spaghetti (light, and lick your bowl clean, good!).  It was a really enjoyable experience.

Unfortunately, I had the opportunity to go back a few weeks ago for lunch with a co-worker.  In an 7 month span, things weren't looking good.  First, we walk in and there is no hostess to seat us.  I look around and notice the restaurant is over half empty and I can't even find a waiter to grab his attention.  My co-worker points out a man in a red sweater and light-washed jeans and tells me he is a waiter... um... doesn't look like one!  In fact, none of them are dressed in uniform! They are all dressed casual!  Strange...

Anyway, the restaurant is half empty yet we get sat in the very back "private room" where they keep four square tables.  We sit there forever before we have to beg someone to bring us some bread.  It finally arrives at the same time our salads arrive.  The bread is pretty good, it reminds me of Pizza Hut bread sticks (think long and skinny and coated with Parmesan cheese) but nicer.  The Bocci salad to start was good,  light and lemony, but I was saving up for the main course... Lobster BLT Pizza!  Bocci Bar's menu really has some fun lobster dishes (hence the lobster spaghetti I ordered last time) so I knew it had to be good.  The lobster pizza came with applewood bacon, tomato, crème fraiche & arugula and I could taste lobster in every bite.  Delicious but really rich; I could only take down 2 pieces.  Lobster is definitely the way to go here!

Lobster BLT Pizza

Overall, Bocci Bar's menu is really impressive, however, they lack in service (at least they do during lunch time).  What should have been a 45 minute lunch, turned into a 2 hour waiting fest with good food.  I probably wouldn't go back for lunch (since I'm never really in the mood for long lunches during the work week anyway) but I would go back for drinks and dinner on a Thursday or Friday night.  I'll probably wait until summer so I can sit out on the front patio and not get stuck in the back of that long skinny room and be forgotten about.

Recipe: Pesto Spread

Here is a fun dip/spread that Jessie whipped up for an ugly sweater Christmas party last month.  It was super easy to make and its pretty green color really makes it really stand out.  Serve with a sliced, crispy, french baguette and enjoy!

Pesto Spread

Ingredients:

• 8 ounces of parmesan cheese in 1 inch chunks
• 8 ounces of asiago cheese in 1 inch chunks
• 1 tablespoon of chopped garlic
• 1 teaspoon ground pepper
• 2 tablespoons chopped basil
• 2 tablespoons chopped scallions
• 1 teaspoon red pepper flakes
• 1 1/2 cups Extra Virgin Olive Oil

Directions:

• Mix all ingredients all together in food processor and VOILA!  Ready to serve!

told you it was easy ;-)

Bracket Challenge: St. Louis Breakfast Spots

The polls are in!  The Winner of the St. Louis Magazine online Bracket Challenge for best breakfast spot in St. Louis is Jilly's Cupcake Bar and Cafe, beating out 31 other local eateries.  In a shocking final round upset over St. Louis favorite Uncle Bill's Pancake and Dinner House, Jilly's win has proven that the cupcake craze is still going strong.  Jilly's cupcakes aren't just any cupcakes, this past summer, Jilly's also won the top prize in an episode of Food Network's "Cupcake Wars."  Click the picture below to see a close up of the winners and runner-ups.



Click to Enlarge

 Here are Jessie and my thoughts: 

• Uncle Bills should have won overall, Jilly's cupcakes are good, but way too sugary for a satisfying breakfast. 
• Where is the City Coffeehouse & Creperie on this list?!?!  That is our favorite!!!
• What is up with Rooster?!  It should have in no way beaten Brasserie (their brunch is fabulous...salty, but fabulous!)  At least Local Harvest beat it in the next round.  We love Local Harvest!
• Mud House should have at least won the first round, nobody can beat their breakfast burritos...see our previous review.
• We are glad Half & Half lost first round... see our previous review.
• I really want to try Vin De Set for breakfast now!

So what do you think...Does Jilly's deserve the crown?  Are you upset one of your go-to spots lost out?  Or is there an obvious restaurant place that you think St. Louis Magazine overlooked in their bracket challenge?

Mac N' Cheese with Pancetta

Jessie and I love Mac N' Cheese.  We are not Mac N' Cheese snobs, Kraft Mac N' Cheese is right there on the top of our list;  however, there is something special about Mac N' Cheese made from scratch.  Add pancetta to it and you've just stepped it up a notch!

Here is the homemade Mac N' Cheese with Pancetta Jessie and I made for a holiday party this month. 

MAC N' CHEESE WITH PANCETTA
Ingredients:
- 4 tablespoons (1/2 stick) butter, divided
- 4 ounces thinly sliced pancetta
- 1 finely chopped medium yellow onion
- 3/4 teaspoon dried crushed red pepper flakes
- 1 (2) garlic clove, minced
- 1/4 cup all purpose flour
- 3 1/2 cups whole milk
- 2 1/2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 8 ounce container mascarpone cheese
- 1 1/2 cup italian panko bread crumbs
- 1/2 cup chopped fresh parsley
- 1 pound cooked macaroni noodles

Directions:
1. Melt 1 tablespoon butter in large deep skillet over medium-high heat. 
2. Add pancetta; saute until crisp, about 6 minutes. 
3. Add onion; saute until tender, about 5 minutes. 
4. Add crushed red pepper and garlic; stir 1 minute. 
5. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. 
6. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes.  Remove from heat. 
7. Whisk in cheeses. 
8. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. 
9. Season with salt and pepper. 
10. Preheat oven to 350
11. Mix cheese sauce with cooked pasta in pasta pot; transfer mixture to prepared baking dish
12. Sprinkle bread crumbs evenly over
13. Bake Mac N' Cheese about 30 minutes (until golden brown on top)
14. Garnish with parsley

It really helped having the two of us cooking because one person has to constantly stir while the other is free to prepare the other ingredients.  It turned out awesome!  And the leftovers were just as good!

Park Avenue Gooey Butter Cake

Want to impress out of town guests with St. Louis' most famous original dessert?  Treat them to a gooey butter cake made by Park Avenue Coffee in Lafayette Square.  Not only did they win Food Network's "Food Feuds" for best gooey butter cake, but they have over 76 different flavors to choose from!

You truly aren't a St. Louisan until you've tried Gooey Butter Cake, which for all of you out of towners, is a dense yellow cake-like base (the crust) filled with a mixture of powered sugar, butter and cream cheese.  There is nothing like it.

If you haven't tried it before, I'd recommend getting the original, otherwise I would choose a medley of 3 or 4 to try because choosing just one flavor is impossible!!!  For a recent dinner party I got their chocolate chip cookie dough flavor (I just couldn't pass it up!).  It was amazing!!!  And for Jessie's wedding she and Joe gave out different flavors as wedding favors: Pumpkin, Original, and Triple Chocolate.  People were stealing them off the table!

Chocolate Chip Cookie Dough Gooey Butter Cake

Here is a list of the top 10 flavors at Park Avenue:

#1 Mom's Traditional
#2 Triple Chocolate
#3 Turtle
#4 Red Velvet
#5 Pumpkin
#6 White Chocolate Raspberry
#7 White Chocolate Blueberry
#8 Caramel Apple
#9 Keylime
#10 Lemon

Click Here for a slideshow of all 76 flavors.

Tucci and Fresta's

Pasta House owners have opened a new Italian restaurant called Tucci and Fresa's, now located in the old Portabello's in downtown Clayton.

After hearing good reviews from a couple of people, I forced some co-workers to go try it out for lunch one day.  (yes... I had to force them since hearing the words "Pasta House" made it sound less appealing)

The lunch menu looked really good, with everything from salads, soups, to flatbreads and sandwiches, to pasta and meat entrees, and all at a pretty good price.  The dinner menu looked very similar to the lunch menu, with a few additions, but the prices were about twice as much as the lunch!  I hope they get twice as big portions then!

I started out with their house salad, which to my disappointment, wasn't at all like the famous Pasta House salad!  It was good, but I kinda expected the salad to be drenched in that yummy Pasta House dressing! (pretty much the only good thing about Pasta House).

For my entree I tried their Tortellini con Salsiccia, their trattoria specialty.  The portion was very generous, but nothing I couldn't take down.  Very good overall, especially the meaty sauce.  I definitely recommend it!

Tortellini con Salsiccia

The sandwiches looked good too!  The top choice, the Chicken Portobello Sandwich, which is a grilled chicken breast with sauteed mushrooms and fresh mozzarella.  Yum Yum!

Chicken Portobello Sandwich

The service was really nice too.  The waiters were very friendly and since the restaurant was new, were very attentive and asking our opinions about what we thought.  The only mishap was they messed up some of the prices on our check, but they cleared it up no problem.  Overall, no need to avoid Tucci and Fresta's if you are afraid of the Pasta House, because there are no similarities between the two.  It truly is a great Italian addition to Clayton for all of us who have become sick of eating at Cafe Napoli.

Spinach balls

Want to know a way to trick your kids early on to love spinach?  This recipe for spinach balls is the way my mom did it for my sister and me.  Granted there is butter and cheese involved, which doesn't hurt, but the fact that we got to squish all the ingredients with our hands made it really fun for us!

SPINACH BALLS
Ingredients:
- 2 10 oz. packages of frozen chopped spinach (thawed and drained)
- 2 cups pepperidge farms dried stuffing
- 1 cup grated Parmesan cheese
- 1/2 cup melted butter
- 4 eggs
- salt and pepper for taste

Directions:
1. Preheat oven to 350
2. Mix ingredients in bowl until complete mixed together
3. Roll mixture into 1-inch balls and placed on baking sheet (put tin foil on baking sheet to avoid clean up)
4. Bake spinach balls for 12-15 minutes

Thanksgiving Turkeys!

Hey folks! Sorry for the lack of recent posts... Jessie and I have been very busy this holiday season, but not too busy to cook and try some new restaurants!!!  Here's a cute idea that I did for Thanksgiving this year that the kids went crazy for.

OREO TURKEYS

Ingredients:

- Oreos

- Candy Corn

- Malted Milk Balls

- Red Hots

- Chocolate Icing

Directions:

1. Open up oreo so that icing is all on one side

2. smear chocolate icing on the non icing inside of the oreo

3. Place four candy corn on chocolate icing to make fan (turkey wings)

4. Push Candy Corn sided oreo perpendicular into a corner white icing sided oreo

5. Push malted milke ball into front of white icing sided oreo (turkey head)

6. push red hot in front of malted milk ball (gobbler)

So much fun!  and no cooking involved!

Halloween Party!

Did everyone have a great Halloween?!

Ryan and I went to the big Halloween Party downtown at Union Station, but we threw a pre-party a couple hours before the official party.  Not only were my decorations superb (see jack-o-lanterns below), but I had fun with food as well.  The party was a big hit!

The biggest hit were the mini hot dogs wrapped in crescent rolls.  They are really easy to make and were all gone by the end of the night:

Ingredients:

• package of mini hot dogs
• Tube of crescent rolls
• shredded cheddar cheese

Directions:

• Unravel crescent roll, cut each roll into 4 or 5 triangle shaped pieces.
• Sprinkle some cheese on a cut out of dough
• Place mini hot dog on piece of dough and cheese, wrap dough around mini hot dog, as you would a crescent roll.
• Bake according to crescent roll directions (375 for about 12 minutes)

I also make a fun cheese ball and made it look like a pumpkin by placing a broccoli stalk on top of it.

Ingredients:

• tablespoon of diced onions
• tablespoon of diced green peppers
• 1 package of 8 oz cream cheese
• 1 jar of Kraft pimento spread
• 2 cups of shredded cheddar cheese

Directions:

• dice onions and peppers in food processor.
• Add cream cheese and pimento cheese spread to food processor and blend.
• Slowly add shredded cheese to food processor while it continuously blends.
• Place cheese mixture in bowl, cover, put in fridge to chill overnight (at least 8 hours)
• While cheese is chilling, put pecans in food processor and blend into small pieces.
• Roll chilled cheese into a giant ball.
• Place crushed pecans on a plate and roll cheese ball in pecans, coating the entire ball
• Push in broccoli stalk on top to mimic a pumpkin stem.



I also make a simple chicken fingers recipe, with buffalo sauce and honey mustard for dipping.

Ingredients:

• Chicken Breasts
• 2 cups Flour
• teaspoon of Salt
• teaspoon of Pepper
• table spoon of Olive Oil
• table spoon of butter

Directions:

• Slice chicken breasts into bite size strips
• Mix flour, salt and pepper into bowl and mix
• coat pieces of chicken in flour mix
• In frying pan, heat olive oil and butter
• Place flour coated chicken in pan and fry on both sides until fully cooked (light brown on both sides)
• Place fried pieces of chicken on paper towel, pat with paper towel to remove grease

And for dessert I made pumpkin shaped pumpkin bread muffins with cream cheese icing!

Ingredients:

• Pumpkin bread mix (in a box)
• Cream Cheese Icing
• Green food coloring

Directions:

• Make Pumpkin bread mixture according to box's directions
• Place mixture into pumpkin shaped muffin pans
• Bake according to box's directions
• Allow to cool
• Mix green food coloring with cream cheese icing
• Ice halves of pumpkin halves and put halves together to make whole pumpkins
• Decorate top of pumpkins with icing to look like pumpkin leaves

Overall a great pre-party and party!!!  And what a great night to celebrate the Cardinals winning the World Series!!!

Rally Squirrel!!!