W/E November 23rd The season settles in

Despite some wild weather in other parts of the country we've been pretty lucky, thus far. I have an aunt in southern Ontario who keeps her eyes glued to the weather channel because she fears for our lives, living as we do, in such a tumultuous weather area. This year she has reported more strange weather coming from their area than we have had.

I don't think I have ever lived in an area that had bland weather. Growing up in Texas, we had heat and big summer storms that lasted just a few minutes. When it was cold we were as likely to have ice as anything. In Nashville, I never got used to the days of long, cold rains in December. I was sure this is what people talked about London being like. But then we'd get a nice snow. That was pleasant until you had to get on the road with Nashville drivers— who are clueless.

From there we lived in Florida. Winter seldom had any excitement weather-wise, but the late afternoon summer storms in the western hemisphere's lightning capital could get QUITE exciting.  Of course the occasional hurricane could get very exciting but seldom did any lasting damage. We lived on the west coast where hurricanes are seldom a problem.

So I am not a 'fraidy cat when it comes to weather events. I am, however, now a weather wimp. That means that when it is cold, I bundle up and try not to get out in it much. The same holds for extreme heat. I'll stick it out indoors. I do love the drama of a good storm. But I could go my whole life without another ice storm of the magnitude in '09. Freezing our tushes off for nine days without electricity, trying to keep an 80-year-old who is perpetually cold somewhat comfortable was miserable for all.

Today is slightly warmer and I plan to use that last bit of fall warmth to finally get the garlic and tulips planted that should have gone into the ground a month ago. Thinking about planting things stirs up my thoughts of the future. How can it not? Planting is ALL about the future. With an eye toward that future, I have resolved to find ways to interact with my grandkids though they are 1100 miles away. My almost eleven-year-old grand-daughter and I got a good start on that this weekend by emailing fashion design ideas back and forth. She wants me to make her a light jacket to wear over a flowered ruffled dress. I'm digging through my silks looking for interesting fabrics I can dye to create the look she wants.

Jon sent me a link to a site that talked about the use of fresh herbs in foods and how they can boost your immunity. We routinely use fresh parsley, sage, garlic, shallots, dill, basil, thyme, oregano, cilantro, and marjoram in our foods. We also incorporate some of the super-foods like seaweeds and even algae. This article pointed out that some of the herbs and spices we use have very positive effects on the body. Among them, sage can boost your memory, soothe a sore throat, soothe digestion and calm a cough.

While not a fresh herb but a spice, we often use turmeric which is noted for being a powerful antioxidant, can be used to detox the liver, and even relieves pain. There is evidence that turmeric can protect against Alzheimer’s disease and even prevent breast cancer.

Oregano, we use both fresh and dried in many dishes. Oregano and the oil derived from it have been shown to encourage weight loss, promote healthy digestion, treat sinus infections and even sooth toothaches. It is an anti-bacterial, antioxidant, anti-fungal, anti-inflammatory, and anti-histamine herb. 

Cinnamon turns up in many other dishes beyond desserts. Last week's chicken mole enchiladas had it, as well as the chocolate hazelnut bundt cake with chocolate brandy glaze. The carrot cake we make from scratch has lots of it, as well as several jumbo fresh carrots. Reports show it to be beneficial in fighting or preventing diabetes, promoting a healthy heart, fighting Alzheimer's, arthritis, cancer and PMS.

Basil is probably the fresh herb beyond parsley and cilantro we use the most. We weekly make fresh pesto, which uses large quantities. We also incorporate it into our Italian potato salad and some of the seasonal salads. Did you know that basil can improve circulation, reduce cholesterol oxidation, reduce inflammation, and boost immunity? It can also treat stomach cramps, nausea, and headaches.

Fresh garlic is also used in vast quantities. We routinely include it in our dressings, our stir-fries, our potatoes, our gyros, and most all of our pastas. The beneficial uses of fresh garlic are widespread and generally well known. Included in these benefits are antibacterial, antiviral, and antifungal . Many cultures use fresh garlic to address virility. LDL cholesterol and heart disease can be reduced with regimens that include fresh garlic. B6, iodine and vitamin C can all be found in concentrated amounts in garlic.

Why am I telling you all this? Because feeding you is more that filling your stomach on a routine basis. We care about your health AND well being. We choose the ingredients we use with an eye toward less processed, less adulterated, more whole uses. While we may have a higher calorie count in some dishes, that is counter-balanced by the fact that you won't find trans-fats, or MSG, or highly refined "foods" that barely qualify as such. In other words, eating at A La Carte Cafe is good for you!!!!!

Now let me tell you about the dinner options this week. The seafood will be rather simple but tasty. This recipe was inspired by a dish from one of my all-time favorite restaurants, Fonda San Miguel in Austin. Camerones en Crema de Chipotle ~~Shrimp in chipotle cream sauce. Within the last couple of years chipotle has become the darling of the flavor industry. It is simply jalapenos that have been smoked and packed in an adobo sauce. The cream sauce is punched up with the spiciness of the chipotle, but the cream tends to counteract some of the heat. It will still be spicy enough to get your attention. For those who find it a touch too mild, we can top it with a dollop of Amy's house-made habanero pepper sauce. While Amy can drink it straight, most of the rest of us can see steam escaping from our ears and sweat pouring from our foreheads. Need I tell you about the benefits of eating hot peppers? I'll serve it over a bed of rice and it will come with side salad for $15.99.   

The Flavor Journey is a new creation made from a combination of several recipes. It is Creamy Feta Pasta with Chicken Basil Sausage and Asian greens.  Part one is fresh chicken sausage made from scratch and using lots of fresh basil. The sausage is made using chicken thigh meat which is rich in flavor. That is served with a pasta whose sauce is enhanced with lots of feta and Parmesan plus a few wonderful Asian greens. The greens are coming from two of our local organic farmers. We are so lucky to have these suppliers in our midst!  $14.99  

Moving along to the lunch specials~~
Monday~ Pesto penne with mushrooms and tomatoes, with side salad $7.25
Tuesday~ Creamy rosemary chicken crepes, with side salad $7.79
Wednesday~ Chicken and shrimp jambalaya $7.99
Thursday~ Blackened chicken over cilantro-lime quinoa $7.79
Friday~ Meatloaf and mashed potatoes $7.79

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I hope you have a glorious week. We look forward to seeing you and hopefully adding a smile to your day. Every single customer is one for whom we are grateful. When you bring along a friend or family member who has not experienced our food previously, it really makes our day. We'll even reward you by giving you double lunch punches; just ask!

~~Susan et al

Laissex le bon temps roulee!!! Let the good times roll!

What the heck. Mardi Gras isn't until the 12th but we're just gonna make it Mardi Gras all week. Be prepared to eat Cajun.

The skunks have announced that spring is just around the corner!!!! I counted over a dozen roadkill just between Thayer and West Plains this weekend. So take a strong whiff and just KNOW spring will be here really soon.

Jon's 60th birthday is Friday and he has requested time off from his hosting duties in order to do a set or two of his style jazz on the 7-string guitar. Those of you who have heard him play—it has been awhile since he sang solo for us—know his style is laid back with a touch of swing. You'll hear some of his original tunes as well as his renditions of classic Cole Porter, etc. I get to hear him play all the time at home, but it is still a treat for me to hear him on stage. There is no cover charge, but I know Jon would love it if you put something in the tip jar and claimed one of his CDs. He'll start playing around 6:15 and play 2 sets. Don't miss this rare opportunity to hear his sweet voice and mellow jazz guitar. Call for reservations, please.

The Valentine's dinner on Thursday, February 14th is just next week. If you haven't made your reservations yet, let me see what I can do to entice you—think aphrodisiacs.  First course~~oyster shooter with vodka, cocktail sauce and lime in a chili powder-rimmed glass; Appetizer course ~~3 fresh oysters on the half shell with fresh rémoulade sauce or if you prefer I can do them Rockefeller style (cooked with spinach and bacon); Salad course~~Spinach and arugula, strawberry, marinated fig, pomegranate and frosted walnut salad with sesame dressing (our spinach dressing); Seafood course~~ curried mussels on a bed of jasmine rice; Meat course~~medium rare sirloin roast of beef served with creamy horseradish sauce, piped potatoes, and sugar snap peas. Dessert course~~raspberry chocolate tira misu. Cost is $28 per person. The regular dinner menu will also be available, as we will be open for regular dinner service. As always, beer and wine will be available as well as, perhaps, some champagne or asti spumante.

Now to the Filipino dinner aka Flavor Excursion. First of all, only about 3 places are left. So if you aren't sure I have your reservation, check in with me. My weekend just got completely away from me. So, no, I don't have the complete menu finished. It'll have 5-6 courses plus wine paired with each course except one. That one will have a traditional non-alcoholic beverage. If you have some semblance of traditional Filipino attire—wear it. Heck, if you are feeling tropical, go with that.We certainly will be. I have exotic flowers on my shopping list as well as the banana leaves. By late February we'll be on the cusp of springtime in the Ozarks. Reminder: date= Saturday Feb 23rd. 6 pm; cost = $60 pp, which includes wines.

Let me introduce you to one of our new staff. The "kid" just turned 21 and is a breath of fresh air and enthusiasm. Drew is tall, has longish blonde hair and enough energy to carry me into the next century. He comes with a passion for cooking as well as a couple of semesters of culinary training. Like me, he is extremely curious about cuisine and has embraced all the new flavors we have thrust upon him. I hope you'll make him feel welcome. His lovely South Carolina accent is as warm as he is. Welcome, Drew!!!

Now to this week's menu~ Laissex le bom temps roulee!!!

~~Lunches~~

Tuesday~~Creole shrimp and sweet potato grits with a side salad. $7.99. I made this a few weeks ago to rave reviews with the promise to bring it back this week. Here you go.
Wednesday~~Chicken and sausage gumbo with side salad $7.75
Thursday~~Red beans and rice with sausage and side salad $7.75
Friday~~Crawfish boil! Get out the newspapers! Crawfish, potatoes, and corn on the cob. $8.50

~~Dinners~~

Flavor journey~~Chicken and andouille sausage jambalaya $12.99 with soup or salad. Traditionally made with chicken thighs, good andouille sausage, lots of fresh flavors including garlic, onions, basil, thyme, ham, pepper, parsley. All mixed together and served over a bed of long grain rice. Oh baby!!! So good. Available all week.

Seafood entrée~~Shrimp etouffee (pronounced Eh' too fay) with soup or salad $14.99 I'll start with a medium-colored roux (flour and oil) to which I'll add the holy trinity (onions, bell pepper and celery) plus garlic and tomatoes. Lots of good Creole seasoning and a hefty helping of gulf shrimp served over a bed of long-grain rice. Ooooo-Wheeee!!!! Available all week.

I am so glad you are along for the ride. We are having a ball and look forward to sharing much of the fun with you. Thank you for letting us know how we are doing and what your preferences are. We actually listen! Have a lovely week as we approach the end of the cold stuff.

~~Susan

As temps drop, flavors heat up

Before I launch into my spiel about this week's foods I wanted to say THANK YOU!!!!! Last week we brought in fresh stone crab from Florida. For us, this was a fairly big financial gamble following on the heels of several mediocre low-energy weeks. You came out in force and we sold all we wanted to. (Yes, I held out 2 servings for my personal enjoyment.) I couldn't be more delighted. You've help to pave the way for more fresh seafood to be brought in. Since I usually have to order 25 pounds or more from a single dock, we don't make these purchases without a gulp or two for courage. Knowing that we now have the audience who can and will appreciate exceedingly fresh seafood—whether fish or shellfish—opens the door for more variety as well as frequency. Again, thank you for your support and encouragement. You matter.

It has been since last spring that I made Beef Rendang. The recipe I used is very reminiscent of my recent foray into chicken mole. There are LOTS of ingredients and most of them are either seed forms of spices or ground ones. In fact, there are quite a few similar ingredients. However, Beef Rendang is a Malaysian dish with a lemony bent where as the sneaky ingredient in mole is chocolate. One aspect of the the Beef Rendang (pronounced rehn-dong') that especially appealed to me was the layering of flavors—six layers! The dish begins by roasting whole spices of cloves, cardamon pods, cinnamon sticks and star anise in oil. To that is added even more spices in the form of ground coriander, cumin, fennel seed, turmeric and black pepper. Another layer with shallots, dried chiles, and ginger. Then comes coconut milk, fresh coconut, lemongrass, tamarind and fresh cilantro. I was delighted last year when this dish was so well received. I hope it continues to have a following. If you have been wishing for a beef dish that has depth and warms from the inside out, this is your dish. It will be the Flavor Journey this week beginning on Tuesday night. It is quite spicy without being overwhelmingly hot. I'll serve it over coconut rice and it comes with a side salad. $12.99

We got in a new spicy smoked sausage last week that I want to turn into a jambalaya. But then, what about a seafood entrée? Well this will offer options for both! I'll make the sausage jambalaya as the base and you can add shrimp as an option. How about that? While researching recipes I realized I had no idea what the difference was between a jambalaya and a gumbo. Trusty Google lead me to the answers. Basically, the gumbo is usually more of a soup in consistency, plus the gumbo adds okra or filé (ground sassafras root) to a long-cooked roux (slow-cooked flour and fat) for its thickening. Then it is served over rice, which was cooked separately. In a jambalaya, the rice is cooked into the whole stew and the consistency is quite a bit thicker. Both are spiced similarly and there are flavor elements they share.  These include the Cajun holy trinity of garlic, bell pepper and onions as well as Serrano chili pepper (fairly mild as peppers go), bay leaves, tomatoes and celery. As I mentioned before, the rice is cooked right into the stew with broth to make the flavors rich and well married. I'll serve it with a side salad and fried green tomatoes. Served from Wednesday through Friday at dinner. $12.99; add shrimp $4.

Now that I have your juices flowing, what about lunch? Well speaking of chicken mole, I am going to feature our new chicken mole tacos all week. We've added them to our winter lunch menu for the season. Like the rendang, it starts with a huge number of dried chiles, whole spices and ground ones. All are toasted separately before being mixed together in order to give each flavor its own voice. The mole is then combined with pulled poached chicken. We'll serve them as an order of two tacos served on soft corn tortillas. Just ask for flour if that is your tortilla choice. To that we'll add our chili lime slaw you've had on our fish tacos and a bit of cotija (pronounced coh tee' hah) cheese. Cotija is a semi hard cheese and is used similarly to Parmesan. Served with a side salad at lunch for $7.75. On Tuesday we'll discount it 50 cents.

On Wednesday I'll serve shrimp and grits. I know, seems we're on a Cajun kick. Think of it as my good wishes going to the Northeast as they weather Hurricane Sandy. By the time we serve it, the worst of the winds will have abated and the aftermath will prevail. Thankfully, few hurricanes leave a pile of snow in its wake. Happy Halloween!

Thursday, Rick will take over, and he wants to serve a turkey dip sandwich on ciabatta. We'll slow roast turkey and pull it. The dressing will be a horseradish/mayo affair combined with fresh and dried cranberries. For a variety of texture we'll add a bit of thinly sliced cabbage. It'll come with a side of Cajun home fries. Save one for me!!! $7.50

Friday we'll serve pork chops with a cranberry maple syrup pan sauce, fresh green beans and garlic mashed potatoes. $7.50. You can add a side salad for $1.50.

Now about those soups~~

Early in the week~ fresh tomato bisque. Made from a slew of late season Juliet tomatoes that are roasted in their skins and then blended smooth. We'll add our homemade vegetable broth and a few fresh herbs. Crisp, clean FRESH!

Later in the week~ New England clam chowder. Of course it is made from scratch, with bacon, onions, celery, potatoes, clam juice, fresh thyme, heavy cream and our love.

Desserts~~

In addition to the tira misu, baklava and grilled pound cake with cinnamon apples early in the week, we'll have pumpkin mousse cornucopias and perhaps lemony mascarpone crepes later in the week.

Coming up November 14th—a  Wednesday, our first beer tasting. We'll pair 4-5 different craft beers with apps and tasty morsels. Learn what makes each different from the other and try out something new. Sign up now. We have a limited number of seats so we can make sure we buy enough. $10 per person. This is a really good deal. Starts at 6pm. Seats are beginning to fill up fast, so don't wait.

No music is scheduled this week. We are working on scheduling 3-4 artists for the upcoming weeks including Gordon Johnston, Andy Roos and others.

Remember~~we can provide platters of food for your office meetings and work events.

Have a glorious week!~~

Susan