Posts Tagged ‘Waffles’

Vegas Day 1 – Studio Cafe

Friday, June 5th, 2009 by virginia

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I flew out late Thursday night after work so I didn’t arrive in Vegas until nearly midnight (3 am eastern time). The flight out was tiring, as it was full of college-aged kids already in party mode who couldn’t wait until drink service so that they could buy ridiculous quantities of beer/wine from the flight attendants. Needless to say, I didn’t get much rest on the flight, so for a late dinner (since they don’t serve food on the plane these days) I just grabbed a quick club sandwich from the Studio Cafe in the MGM Grand Casino to take back to our room.

I was too tired to think clearly and forgot to take a picture of it, but it definitely was the strangest club sandwich I’ve ever seen. It had the standard turkey/ham/bacon/cheese combo, along with nonstandard alfalfa sprouts and half an avocado (not slices, literally half an avocado), and it was a triple-decker, but it was on a roll, not on toast or bread, and it wasn’t cut into quarters. So basically it looked like a Big Mac, but with club ingredients. Regardless, I was starving and scarfed it down, along with the accompanying fries.

The next morning, since it was Friday, Josh still had to go to work so I dragged myself out of bed and accompanied him to breakfast, also at the Studio Cafe. I wasn’t too hungry so I decided to be adventurous and order an omelet called the Quiche Lorraine, which had tons of fillings, including the standard onions, bacon and cheese found in a typical quiche lorraine. The waitress made a point to ask me if I was sure that I knew it was omelet, not actually a quiche, so I guess a lot of people have been confused by that before. When it arrived, I couldn’t believe how enormous it was.

"Quiche Lorraine" omelet

"Quiche Lorraine" omelet

The eggs were wrapped around the fillings, not mixed in, so it was kind of like eating a giant crepe made from scrambled eggs. There was also an onion mixture on top that tasted like Lipton’s French onion soup dip. It was pretty interesting, but a lot to handle after only getting a few hours of sleep. It was very rich and I could only get through about a third of it. The hash browns were fantastic though, a compressed cake of super crispy and hot shredded potatoes.

Omelet innards

Omelet innards

I think Josh was sick of eating at the same breakfast place every day for the last two weeks so he just went with a plain waffle that came with strawberry cream on the side. Good, but boring. He didn’t even want to try a bite of my omelet. Poor boy, I guess one can get sick of eating out all the time? I don’t get to go on business trips so I’ll never know!

Waffle with strawberry cream on the side

Waffle with strawberry cream on the side

Overall the Studio Cafe is a good place to get a quick snack while you’re at the casino, but it is by no means a dining destination in Vegas.

Studio Cafe
At the MGM Grand
Las Vegas, NV

Fun With Leftovers

Wednesday, May 20th, 2009 by virginia

Josh had a work thing for dinner so I was left to my own devices. Usually when he’s not around, I just eat whatever is hanging out in the fridge. This time I found some waffles and smoked salmon left over from our anniversary brunch so I decided to experiment a bit with different flavor combinations. I’ve already mentioned my love for sweet and salty together, so I toasted the waffle in the oven until super crispy, then squeezed a healthy portion of maple syrup over the top. Then I layered on the smoked salmon, and topped it off with an over easy egg (yolk still runny, of course!). Then to add a whole new dimension of flavor, I squirted Sriracha and ketchup over the egg.

Waffle layered with maple syrup, smoked salmon, a sunnyside up egg, ketchup, and sriracha

Waffle layered with maple syrup, smoked salmon, a sunnyside up egg, ketchup, and sriracha

I must admit, it didn’t look so great, and I was a bit nervous about mixing the maple syrup with the Sriracha, but it turned out awesome!! I could taste each layer individually, and the combinations really worked harmoniously. The spice of Sriracha was tempered by the ketchup and syrup, the crunch of the waffle contrasted well with the softness of the salmon, and the whole thing was bound together by the runny egg yolk mixing in with everything. This is definitely something that I will make again.

Looks gross but tastes great!

Looks gross but tastes great!

Home Cooked Anniversary Brunch

Sunday, May 17th, 2009 by virginia

After discovering that our anniversary would fall on a Sunday, and that none of the restaurants on our list of “top places to try” would be open, I tried to opt for a more sentimental route to celebrate our first year as a married couple. On our honeymoon, we spent eight days in Egypt and eight days in Greece, splitting our time exploring two ancient civilizations and eating many great things along the way. For dinner, I knew I wanted to try Kefi, a Greek restaurant on the upper west side that has received several good reviews and features a menu packed with items I love to eat. Trying to find an Egyptian restaurant in Manhattan for lunch, however, proved to be a more daunting task.

Yes, I know there are several Egyptian restaurants in the outer boroughs that have received rave reviews and have been touted by Robert Sietsema, for example, but let’s face it – we’re both too lazy to trek out of Manhattan on a Sunday morning. (Or any time, really. We need to get over that, as I know we’re missing out on a lot of good eating.) The only place that came up in my search online was the Horus Café on East 10th and Avenue A, which had standard Middle Eastern fare (kebabs, hummus, shawarma, etc.) listed on its menu. I must admit that I was intrigued by the “Cairo Falafel,” as the best falafel I’ve ever eaten was at the breakfast buffet at the Grand Hyatt Hotel in Cairo. Egyptian falafel is made with fava beans rather than chickpeas, which I found to be tastier and more moist than versions here in the U.S. And fortunately for us, every falafel we had in Egypt was freshly fried, resulting in a smooth, almost creamy interior, with a hot and crispy outer layer. Many places shaped their falafel like miniature donuts, which presented even more surface area to crisp up.

Falafel donuts at the Carvery restaurant in Cairo

Falafel donuts at the Carvery restaurant in Cairo

I was hoping that the Horus Café’s falafel would be made in similar fashion. But, as Josh pointed out, there was nothing else that stood out on the menu, and the “Sizzling Lamb Fajita” served with tortilla, guacamole, salsa and sour cream certainly does not sound Egyptian. So instead, we decided to sleep in, cook up our own brunch and pop open a bottle of champagne that we’ve been saving.

When it comes to breakfast/brunch foods, I tend to favor the savory items. But, that doesn’t stop me from stealing bites of someone else’s french toast or pancakes or waffles, especially when they’re covered in fruit and whipped cream or contain chocolate chips. I like a combination of salty and sweet, so when it came time to pick the menu for our brunch, I opted for bacon, smoked salmon eggs benedict (minus the hollandaise) and waffles.

Bacon – a no-brainer. I just laid out the strips on our flat top griddle and cooked them until very crispy. Despite Josh’s protests, I wanted turkey bacon because I knew we would end up eating the whole package, and turkey bacon just seems healthier, even though it’s really not that much better for you. Believe me, I don’t have anything against regular bacon, but for this meal, the bacon was just a sideshow.

Turkey bacon cooking on the griddle

Turkey bacon cooking on the griddle

The smoked salmon eggs benedict were easy enough, and something that we’ve prepared many times before. We toasted english muffins in a 425 degree oven, poached a few eggs in boiling water with some red wine vinegar mixed in, and then layered it all together with some store-bought smoked salmon. We added a sprinkling of fresh dill from our windowsill planter, which really brightened everything up.

Eggs poaching in vinegar and water

Eggs poaching in vinegar and water

Now for the main event: waffles. We received a waffle iron as a wedding present and it’s been sitting in our cabinets ever since. I recently read about a waffle recipe via The Girl Who Ate Everything that I’ve been wanting to try, so this presented the perfect opportunity.

Shiny new waffle iron just waiting to be used

Shiny new waffle iron just waiting to be used

The verdict: so-so. I loved the texture of these waffles – they were light and airy and extremely crispy. However, even when drenched in syrup, they didn’t provide the sweet aspect that I was looking for, as the recipe doesn’t contain any sugar. And too much syrup made the waffles soggy, negating the crispy aspect that I loved so much. With a few minor tweaks, I think it could be a really great recipe. Just a side note – be sure to really butter up your waffle iron and get in between the grooves! I thought I used enough butter on the first batch and my waffles got stuck – fail!

Broken waffles

Broken waffles fail

But overall, it was a really satisfying and relaxing brunch for us eaten at our coffee table in front of the TV. We enjoy cooking and experimenting with recipes, and we didn’t have to deal with the crowds and the waiting that is often associated with the Manhattan brunch scene. And the bonus is that I didn’t have to feel embarrassed about wanting to order two different entrees to satisfy both my salty and sweet cravings.

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A yummy home cooked brunch and unbroken waffles