All posts filed under: Vegetarian

How To Create A Tasty Dish

As Chef at The Blue Door, I am required to create new dishes every week for both breakfast, lunch and dinner.  Among other things, changing a menu keeps us challenged and interested, and it also keeps our patrons coming back! And it is this kind of challenge that holds the most difficulty (but also the bulk of the satisfaction) for me, especially if our guests agree. So how do I create a dish?  I have been trying to develop a methodical and logical approach to this dilemma for quite some time and although creating a dish depends on many different factors like mood, time of day and inspiration, here is a graphic representation of my thoughts. For me, a new dish almost always starts with something that I like anyway – i.e. a specific food, flavor or cooking method that I truly enjoy.  After all, I believe that I wouldn’t & shouldn’t be serving something to you that I don’t enjoy eating myself! First Thoughts Since I believe that freshness is so important, I begin by looking …

Croissant

Nobody would ever come to Northeast Ohio and expect to get a decent croissant (or any other Viennese pastry for that matter) – after all, this area isn’t exactly a culinary mecca. However, we at The Blue Door, have become masters of our craft because a very loyal local following has allowed us to practice and keep doing what we love!  We promise that if you taste our croissant, you will want to bust out your accordion and put on your red beret. Welcome To The Blue Door Cafe & Bakery! Under the leadership of Michael Bruno, a  former Marine infantry officer, the Blue Door bakery has evolved into what is arguably, the best and well known bakery in northeast Ohio. We bake many different Viennese pastries and breads, however over the years our customers have most certainly pointed us in one direction, namely the simple but elegant croissant. Baking croissant is truly a labor of love, and we literally get better every day. Our croissant start out with a fine yeast dough – made using artisan …

All About Kohlrabi

This is a vegan dish that I created based on Kohlrabi – one of my favorite vegetables when I grew up. Kohlrabi is a crossbreed of cabbage and radish and the resulting dish is perhaps one of the better dishes I have developed in recent years.  To create interesting and satisfying vegan dishes  is quite a challenge!  I believe that this dish is a pleasure to eat – with plenty of crunch, spiciness and flavor. When I was young we would eat a lot of raw cut vegetables for dinner where kohlrabi played a major roll – among cucumbers, radishes & tomatoes.  Kohlrabi is awesome and comes in both green or purple varieties.  Both vegetables taste and look the same once peeled.  Although it is not the easiest vegetable to prepare, I really love Kohlrabi.  For this dish I combined three components – each with different preparations. The components of the Kohlrabi Braised discs: we peel & trim (keep trims) the kohlrabi and slice 1/4″ thick slices and braised them in a vegetables stock until tender. Ribbons: we …

Spinach Gnocchi, Goat Cheese & Fiddlehead Ferns

This dish was centered around fiddle head ferns which have a relatively short season. They are not anything spectacular or super special but merely a detour from the daily grind of boredom and familiarity.  I wanted to feature the ferns in a vegetarian dish that was simple and fun.  Spinach gnocchi seemed like a good idea – paired with some fresh goat cheese and of course the sautéed ferns. We received ours from dartagnan a premier supplier of all things special, free range and extraordinary.  When we first received the ferns we washed them well since they are growing in the wild.  Next a quick blanch (1 gallon water & almost 1 cup of salt) followed by a quick shock in ice water.  Fiddlehead ferns are best sautéed in butter, (clarified) with salt and pepper. Gnocchi ? Potato Dumplings! As for the gnocchi they were relatively simple to make.  While I am not a particular fan of Italian cuisine, I don’t really consider gnocchi to be Italian, except for the name.  I call them gnocchi’s because I …