Vytauras Sasnauskas Chef V

Good food and beer is Brewing !

2011-12-01T06:22:00.000-08:00

I must Say, before I discovered world of wines , thats all I was drinking, was beer, good beer. After I left old country,about 15 years ago, good beer was quite difficult to find here. And please, Im not talking here about forced over carbonated american very popular beverage the ones give you hiccups and headache for two days. I'm talking about small production artisan craft beers here .

Seems like in a past couple of years american craft beer brewing became very popular and I was just blowed away with some results. I Found my self more and more buying and tasting, discovering new craft american and old school european beers. I must say , like with wines I personally prefer european beers and wines over american . But its just me. I grow up tasting and even as kid sipping from my parents some good chech , german, belgium of coz Lithuanian brews. But I Should give American micro brews big credit. Because all these europeans who come visit us and pushing reputation , that we don't have a good beer and drinking just miller and budwaiser , should be smacked in a face...:) maybe not !!! Now I can proudly say that We have very good beers around here, all these microbrews just popping up like mushrooms after the rain ( very rapidly )

Couple of Years ago I met Ken Belou, amazing brew master who studied his craft in Germany in one of the oldest breweries in the wold , weihenstephanen , at that time he was brew master at Bells in MI Kalamazoo . With a lot of help we created an amazing beer dinner. He got the beer , I got the food. You know...It was a Killer. After tasting couple his creations like Bell's sour Mi cherry stout, and one of my fav Two Hearted Ales ..I was hooked into a beer again...If you passionate about the beer and like good food , you can not miss this dinner at Americano Monday night. Seven courses of good food , kind of food , I would like to eat with my beer, will be paired, plus some of the latest Ken's creations, all the anwers about the beer ....home brewing etc. Monday night can't miss that, I'm very exited . Check out Americano website for menu, under events !

http://www.americanocleveland.com

Love to cook with good beer !!

Millions of peaches....

2011-08-25T06:29:00.000-07:00

Do not like too much when summer is ending , but very happy with natures products, local produce , peaches, eggplants , zucchinis, ...tomatoes- tomatos...corn ....you name it.

I'm very lucky to live here in a country where on my way to work I can stop by and pick up fresh stuff daily. I found one of ohio's largest chill pepper growers, he has 250 varieties of hot peppers in his farm. Can not wait to spice things up a bit .

But these saturn peaches from sages farms in Chardon near my house, one of the best things I ever tasted ...so fresh...so juicy...so sweet !!

Couple food shots from private tasting last weekend !!

2011-08-23T07:28:00.001-07:00

We started with bacon wrapped dates stuffed w smoked gouda over romesco and shot of local tomato and watermelon gazpacho.

MLT salad( mozz lettuce tomato) w fresh bacon, burrata, basil , EVOO, balsamic.

Local ricotta and corn ravioli, shaved domestic truffle, 1 hour egg !

Gently cooked wild Sockye salmon, over scallop carpachio, kafir lime curry coconut broth, red wine couscous - caper salad.

All American beef Duo, 48 hour root beer short rib and grilled sirloin , parsnip puree, green bean casserole, tat or tots, home made ketchup.

Cheese corse, red wine pouched apple, cherries , bisquit , chevre .

Caramel Esspreso creme brulle ...bruleed california fig !

Love to cook !

Pasta has been extruded !!!

2011-08-15T08:04:00.000-07:00

For quite some time I was looking to purchase pasta extruder for Americano, but since I have no history with pasta extrusion, I though I would give a shot at home first, with just simple kitchen Aid setting. Very simple basic pasta dough ...oo flour room temp eggs...EVOO..couple drops of water...mix rest ...second experimental pumpurnickle dough...rye, whole wheat, hi gluten flours, coco, espresso, caraway ...mix... rest !!

Now is extrusion time ...how fun..I made bucatini, spaghetti, rigatoni and fussili simple , fast with no fuss. My 7 year old son was helping me....to make it and eat it . Making pasta with extruder was a lot of fun and very easy. Sipping glass of Italian Red and dropping dough balls in to extruder was no brainer. I thought pasta was very good .

I'm still going to play with different flours , flavors and hydration levels to make it more perfect, and I think before cold weather is going to hit us here in good old Cleveland, I will definitely will look into getting one of the machines like that for the restaurant. You know pasta is is one of those things , just like pizza...could be really really bad..or if its made right ...very satisfying and delicious. Technique , ingredients and know how matters, love to cook pasta on sundays !

Ice Cream Obsession !!!

2011-08-08T07:30:00.000-07:00

I must say when it comes time to have something sweet, I would rather have some kind of good artisan cheese with port or Vin Santo...or after dinner Cocktail ..or even skip the dessert and do some type of cured meats with fruit mustard and bread... anyways... But once in a while I do make or have a dessert, but it has to be worth it. Has to be small , balanced and quality. Why would people want those big overloaded ...over floated cups or bowls full of crap and more reduced fat or calorie crap...and toped with bagged or cool whipped goodeness..with plastic cherry on top ..!!!

But lately I developed habit taking my kids to Jenie's ice cream chop in Chagrin Falls. I appreciate that place uses all natural local ohio ingredients, organic milk and cream and I don't have to be questioning whats in my Ice cream ?? Last week Jenie's Ice cream recipe base caught my eye in latest Saveour magazine.

http://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base

Since I own three ice cream makers I could not resist not to try it. I really liked the idea of using cream cheese in it too. Also in a past I ve made only egg yolk based Ice creams, i goes you can call those frozen custards , right ?? gelato normally has higher egg yolk content , and less milk fat. And ICE CREAM...should not have any eggs in it...the name says it ..

so I churn one batch Jenies recepie ( i just do not use corn syrup in my cooking, so used honey instead ) based ice cream using local organic milk and cream, simply infused it with fresh, spare mint from my garden, chopped some bananas and chocolate chips...mint chic chip banana ice cream was really one of the kids favorite...only one complaint was that it was not green ..! Even it was good I had to do some adjustment for my ice cream maker about the texture... second flavor

was.... I started with Sugar caramel, 50/ 50 milk, crew, some cream cheese, thickened with corn starch, some chopped Velrohna chocolate , little espresso, pinch of salt, cayenne, cinnamon , dutch coco powder, vanilla bean....chill ....churn .....oh MY GOD ...not the best I ever made it...but the best I ever tasted...see. when I eat things like ice cream, not only flavor maters , but the texture as well. has to be creamy, temperature just right, silky smooth with balanced flavor and nice long finish..well thats ice cream my friends !!! And for jennies, only one com pain I have, that they do not churn their stuff in a house and getting delivered from columbus...because I do not like those ice crystals in my ice cream ...also maybe goat cheese and corn sounds good ...but does nit taste good in ice cream ..sorry ..I'm too traditional..

Man and Fire

2011-06-10T06:46:00.000-07:00

I don't know, there is some thing about cooking with a live fire. It's fun, satisfying , but not easy. It's not like you can turn the knob and bump up the heat higher or lower . Fire management takes lots of practice and experience ... doesn't matter wood fired oven ...BBQ ...or even grill. My Dream came true just last fall, for many many years , I was having a dream to own wood fired oven in my kitchen or back yard. Last year mans dream became reality. Forno bravo wood fired pizza oven came to my back yard patio, it took a fork lift to get on it. Reward, good company , pizzas, roasted meats, fish, breads I even roasted whole turkey in it...fantastic. Not trying to be funny or sarcastic...but best pizza in Cle is in my back yard. Sorry, Crostadas !!! ( where I thing only one acceptable pizza in city of Cleveland is )

I'm going keep practicing and maybe even one day my other dream will come true and will have a restaurant with a wood fired oven where I can serve that type of food. We shall see !! Love to cook, with live fire !

Hello America...you are all doing wrong for years...oodles of noodles !!!

2011-04-12T07:25:00.000-07:00

I never experienced American collage life and my food history is not that full of Ramen or Spaghetti with Ragu ...!! After Reading famous Momofuku book I really wanted to try the real deal Ramen and pork buns. I was so glad I did, because after soooo much work ...yeas even for me with shopping and cooking in my home kitchen it took whole day. Oh well its a labor of love. But it was so much worth it . It was real true comforting food I love, but which I have never experienced before. Steamed asian buns, with slow roast pork shoulder , rich broth made with aromatic spices , beef bones, chicken and pork neck bones...noodles condiments ..pickles...was so good I should do this more often. Inspiration came from Momofuku book...but I did everything my way...Radish Kim Chi ...scallion ginger sauce..asian fresh cucumber pickles..pork buns with fat skimmed from the broth..only thing I did not make was a noodles, I picked those up from local Asian store...glad I did ! But Will try to make those in a future for sure.

I assembled ramen with roasted pork shoulder which was braised with some orange juice, ginger, star anise, coriander, until tender and pulled ( I used same meat for pork buns as well )

pulled chicken, bamboo shoots, swiss chard, tofu, shitakie mushrooms and egg. I was haven in a bowl, sliding down with some nice wine and toped with porky bun, slathered with hoisin and radish and cuc pickles. Sorry too bad ...no fully assebled pork bun pix...was in a big hurry to eat them...and had no time for pickure taking . I will , in a future, promise !

Love to cook and eat good ramen and pork buns !

P.s. I heard in Clevelend we are going to have Ramen and pork bun shop...looking forward to that !

returning to classics !!

2011-03-07T07:28:00.000-08:00

Winter depression ??? I have to say this is the most miserable time of the year...no matter which way you will look...when it comes to food...mood..flu or driving..!! Thank god is almost over !

Was really nice to get inspired and cook some classics at home for a family ...like best eve quiche and classic beef Bourguingnon, which I cheated and cooked in a pressure cooker. It has been a long time when I was so pleased with output . Takes time, passion and being patient is a key. Secret of good braise...season your meat ahead of time...and dont over do with a braising liquid.

When it comes ti quiche...oh my good ...why we dont make them to aften....and why we make bad ones...First Quiche is not overcooked eggs in a grocery store pie shell. Classic french quiche is a savory custard with some type of filling, which in my case was mushrooms, asparagus, onions and local smoked bacon. It is sooooo good that I have no words to describe ...imagine savory creme brule type a texture with earthy mushrooms...sweet onions , freshness asparagus and smoky bacon...wow !

Beef Bourgingion , not the best I ever tasted ...but the best I ever made too... I have to say there is something really satisfying to make beef and red wine stew on a day of , pour bottle of wine in a pot...brown the meat and sip glass of wine...while you wait until your stew is ready...! wow..I really need inspiration lately and this was a good one to give me a push forward my culinary creations ! Returning to classics !! Also perfect way way to be inspired for amazing todays french wine dinner we doing at Americano this evening !

http://www.americanocleveland.com

Love to cook classics, specially when they turn out that good, makes me think....there is a reason that they are classics and we should re- visit them more often !

great wine, great food , great people !

2010-09-29T06:19:00.000-07:00

I must say , when it comes to food and wine Italian theme is always my first choice . It was a lot of work , but worth it every single minute of it. There is something about cooking for people who enjoys and appreciates good wine pairing and having good time. I was very happy with food coming out of Americano kitchen. Iwas way too busy take picktures ...as usual .. but here are few of them !!!

Very exiting Tuscan wine dinner at Americano

2010-09-23T07:32:00.001-07:00

Monday, September 27 we are going to have Giancarlo Guariere of the Lanciola winery at Americano.

He is a professional chef who trained under Ferran Adria at El Bulli (one of the most famous restaurants and chefs in the world). His family owns the Lanciola Winery in Tuscany, wines which Giancarlo sells as he travels the globe. Giancarlo also operates a restaurant with a 600 bottle wine list in Florence

Wine – Moturra Orvieto (Umbria) – An organic white with that is crisp, delicate and lingering, the producer is a friend of Giancarlo.

Goat cheese and tomato bruschetta

Wine – Villa Calcinia “Comitale” (Tuscany) – a fuller bodied, richer white blended using Vernaccia and Grechetto grapes. Comitale means “from the Count”, a new release from Count Sebastiano Capone from Villa Calcinia, another friend of Giancarlo.

Arugula salad with market fresh fruit and spiced walnuts

Wine – Lanciola Chianti Fiorentini 2006 (Tuscany) – A Chianti from the Fiorentini region (one of the seven districts of Chianti) with a lovely red hue, ripe red fruits and hints of chocolate, spices and minerals.

Ribiolita, tusan white bean stew with pancetta , tomatoes and leafy greens

Wine – Lanciola Chianti Riserva “Le Massa de Greve” 2004 (Tuscany) - From the heart and original region of Chianti, a red with an intense ruby hue with spicy red fruit, medium structure and a persistent finish.

Local Butternut squash and Anson Mills Carolian Gold Rice Risotto and seared diver scallop, fresh bacon, Chianti syrup

Wine – Lanciola “Terrice” (Tuscany) – A “Super Tuscan” blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc with intense color, a full and complex bouquet of oak, vanilla and hints of cinnamon with a rich and silky texture and long finish.

Grilled Long Bone pork chop with garlic ,rosemery and sage , Anson Mills Blue corn polenta, spinach

To Finish !

Shaved Pecorino Toscano with fresh fruit !

I'm very exited , please join us to meat a master and taste pair from haven. Simple rustic italian foods , with local ingredients to ma a wines shine !!!

Love to cook !

Dream Kitchen ...Finally happy !!!

2010-09-22T06:42:00.000-07:00

Years ago...since I came to US and back when I was dating my wife, since we lived in small apartments and rentals, from the first house....finally I'm happy ...we just moved in in our new house where I have my dream kitchen . Kitchen I was dreaming to cook in and give me future inspirations to create my new food concoctions. I don't have my Tuscan wood burning oven for pizza in a inside , but oh well , it just came in all the way from california and already resting in my back yard waiting for the first Neapolitan pizza party. Oven curing process sux , takes 5-6 days ..who can wait that long...I want my pizza right now ! well... I waited very long time for this, so I thing I can wait just couple more days longer ! don't worry , pizza and it's pictures coming up soon.....

Once again....I really hope so that my new surroundings will inspire me for new creations , the once I can explore at my restaurant and share with all of you. Please Stay tuned....next monday we have verry exiting tuscan wine dinner coming up at Americano....where famous wine maker and chef from Italy will enter my kitchen ...and all of you will be able to taste 5 wines with 5 food pairings... by the way this guy worked at super famous Al bulli in Spain, on of the best...or many people would say the best restaurant in a world ...so I'm nervous too...

Final thoughts ......set is complete...got wife, kids, dog, wood burning oven and the kitchen ! Finally Happy ! It took only 36 years ! Life is Good !

Love to cook !

It's a live .....

2010-06-15T07:08:00.000-07:00

Everyone who knows me already know that one of my favorite things to cook is Pizza.... artisanal Pizza I mean . Several years ago I ve got some sour dough starters from internet www.sourdo.com for my pizza and breads. But if you don't use them everyday becomes a little pain, because you have to babysit them all the time. So slowly I killed them ....oh well...

At Americano we make fresh bread daily...we ferment dough overnight to develop right flafor and then we just simply bake them. Couple week ago I decided to start my own sourdough starter from pineapple juice ( I read about that in a one of my favorite bread books from Peter Reinheirt ) ...well it totally works ...you take can of pineapple juice, mix it with good quality ( I like King Arthurs ) flour ...wait couple days....create seed culture, then slowly by feeding it with flour create sour dough starter and use that instead of commercial east. Simple as that.... but when to comes to sour dough starter simple sometimes becomes complicated ...the thing is wold east lives in a specific regions. Sometimes when you trying to create you sourdough starter it could be good...it could be ok...or could be terrible, when it comes to a flavor...thats why so many people prefers to buy it from trusted online sources ...specifically starters the ones hundreds of years old...from specific bakeries ... I would love to have sour dough starter from, Lithuania for a rye bread ...I just love that sour complex Rye bread taste ...which I can not develop over here in US . Also, I have an idea to use Russian sour dough starter from sourdo.com some day to see if its any close in flavor to my liking would be, in a memories of my Lithuanian rye which I love .

Anyways... Americano sour dough starter it's a live and now we use that to make our bread everyday..it has complex not too sour flavor which everyone seemed to like it..It s just very dangerous not to eat whole loaf of bread with a stick of butter at once as soon when it comes out out the oven...

Love to cook !

making pasta

2010-06-08T07:00:00.001-07:00

Sometime , when I feel " empty " in a inside, and I need more influence in cooking , I like to make something simple and satisfying . Making pasta may seem like a lot of work, but its really satisfying process for people who likes simply fresh delicious food. At Americano we just made really simply delicious Ravioli to represent this time of the year. Local fresh ricotta, sweet peas pure, mint and chopped spinach. Amazing. When I make fresh pasta I like to use equal amounts whole eggs and egg yolks, touch of milk, white whine and dash of vinegar, food processor until comes together and ready to go. Here is my secret for good pasta, step which you will never find in a italian books...have room temperature eggs..for a better flour absorption ....is very important , I just like to speed up the process by filling warm tap water and add eggs ti it until gets little warm. Or...and I use equal amounts AP and bread flour and I like King Arthurs, for all my flour needs the best . Love to make , eat and serve pasta, specially with a glass of Chianti !

cook with no cooking spirit ....

2010-05-21T08:08:00.000-07:00

Lots of thing lately going on in my life...my house has been sold and been upside down lately, I'm geting ready to move ....fixing city violations ....trying keep up with restaurant..private party events....very little time for a family and kids.

Sure I can put something together at a restaurant to serve...and it it will taste good and look nice...I can make something tasty at home and eat just to keep me a life....but that will not satisfy passionate cooks soul....you need exposure to a real life ... start being creative again...go see the world...farmers markets...other restaurants and chefs... cook for friends and fanilly on weekends...( one of my favorite things to dooo)....not just go in a rush from one place to another every day and worried that you will forget some thing or you not going to get it done in time. I know , this is what you call life...I just can not wait until it slows down a bit ...lots of exiting thing are coming...we probably will build our dream house for our familly...including my dream kitchen....and wood burning oven for pizza ?? summer is around the corner!...moving this weekend ...have lots of work to do...know Im craving my paella with glass of rioja....I will get to that in a couple of weeks ...I hope ! I just dont wannna be one of those beat up chefs ...who eats McDonalds s or Taco Bell at midnight in a car anymore...

Love to cook !

Villa Calcinaia Wine Event

2010-03-16T07:31:00.000-07:00

We had very special guest at Americano last night, Sebastiano Capponi, wine maker from Tuscany, Villa Calcinaia. He offers one the best chianti wines I ever tasted. We made very nice simple food to go well with those wine, simple food , dressed really simple. I was also very impressed with my oil cured st marzano tomatoes...they were just as good as tomatoes can get in this time of the year...not to crazy about Grande mozzarella curd....I have to say Micceli's does a better job on that...or maybe that was freshness...normally with mozz...fresher...the better...

Ravioli, with rainbow swiss chard and Micellis old fashion ricotta, very good ...not to many ravioli with riccota filling just tast like ...simple sweet ...lactose...ricotta ... tomato soup made with D.O.P. st . marzano tomatoes and Prosciuto di Parma broth ..and stewed Mozz...

Daisifield farm from Sundusky stuffed pork loin with chard , fresh pork sausage...white beans , braised with house made pancetta ... and simple Tirramisu to finish the meal... I know that he makes killer Chianti ....but what I was blown away is ...dessert wine.... Vin Santo...was soooo good ! So good ! I think I just found my favorite dessert , Im not dessert person, but give me this Vin santo at he end of the any meal , and that would be the best ...perfect dessert to me on it's own. Bravo !!!

Great wine dinner at Americano !

2010-03-05T07:58:00.000-08:00

Please reserve you spot at Americano, we have wine maker from Tuscany coming with great selection of wines, specially if you Chianti lover. He has one of the best Chianti's I ever tasted ...Not to often you can meet one the great wine masters, from Tuscany !!! We will match that with great food , and its only 50 $ a person ...Hmmm !!

Can not wait for this snow to melt....its time for a new produce and some menu change !!! Ahh...and get in a spring mood !

Love to cook !!! V

Check ou the menu at Americano website !!!

http://www.americanocleveland.com/events.html

last day in vegas and back home in the snow !!!

2010-03-02T07:27:00.000-08:00

Well, feel like sharing it the last and one the best " food feast " experience in Vegas. Day Started again at Monami Gabi, French Bistro just across the street from Bellagio, quick Cappuccino and Chicken and Spinach Crepe again, it was good , but not as good as my crape the day before with ham and Gruyere cheese . Next quick walk in a mall and wait to 10 am.,just in time, when famous hot dog stand got opened.

Pinks hot dog stand have been very popular and famous in Hollywood for many many years and made it's way to Vegas. When I was a kid, I was overfed with hot dogs and Bologna...In m my 20 tees I could not touch them and smell them...and I did not touch them and had them for more then 10 or 15 years. Then later, once in a while at a picnic or while we were on a road I started slowly consumed them . Up to this day, hot dogs gives me indigestion unless is good quality dog, not supper processed with garbage....because most of the hot dogs is made with meat scraps and garbage pcs....anyways ..that was one the best hot dogs I had in long long time....very good dog and good quality american way oversized topings...did not feel any " fast food " heaviness in my stomach at all...well, it was 10$ dog with saukraut, onion dill pickle relish avocado, tomatoes , bacon and sour cream...good good dog !

For Lunch I was too tired to walk and search anything else , and since my wife have not been yet at Monami Gabi bistro, I wanted her to try one of those crepes for lunch...

Well I knew , that I was not going to get crepes again, but for lunch they had seafood crepe...and I convinced my wife to get one of those...since for dinner we were going to Joel Robuchon...and that hotdog was still sitting in me ... I went just with few appetizers.. Coquille saint Jacques ( scallops gratineed ) and Snails ala Bourginon ( escargot ) both were exelent prepered very traditional way...and my wifes seafood crepe was superb... I have seen seafood crepes on menu...it was some pasty leftover stuffing inside...this was not the case...nice morney sauce and crab inside and two jumbo seared scallops and prawns on top...delicious .

We were stuffed and happy.....quick hot stone massage at Belagio , just prepered us for our oncein a life time dinner at three michelin star french cooking legends restaurant at MGM Joel Robuchon .

There are only 26 three michelin star restaurants in a whole world. And I believe only 3- or 4 in U.S. In a beginning when we just walk in, I felt a little uncomfortable, we felt that we dont belong here..very friendly over the top french service..every wait staff member was french. Old fashion French decor...over the top...but it took us just couple of minutes until my wife said , that she really likes it here. Menu, we had only couple of option to choose from, 3 corse tasting , 5 corse, 7 corse or ......16 , yhes 16 ! since sixteen was out of our price rande and just sounded like too much food after eating all day and everuday... we went with 5 corse ...witch with all the extras turned out ..like 8th.

First, it impossible to describe even if I say exelent and superb taste and experience of all these dishes...because even bread and butter at Joel Robushon is not anything what you can imagine..so i just describe very briefly what we had ..

Custom made caviar tin with Joel Robuchon name on top ...osetra caviar on top , and very sweet fresh crab meat bind with natural seafood jello in the inside..

My wife had king crab and avocado with curry vinaigrette and I went with clams and buckweet tuile...superb...

Then, we both had chestnut puree soup, with smoked Lardo foam and lots of fois gras chunks ..over the top...Main corse...my wife- sweet spiny lobster ...and I had veal cheeks , braised with thai spices and couscous..how in hell he does it ??? tender melt in your mouth ..sweet...I asked if that was cooked sous vide...he said no...old fashion way braised for 24 hours...which I don't believe...I bet that was cooked in a CVAP vapor oven for 24 hours...not in a french pot !!!

And what was outstanding...that they did lots of table side preparation...like constantly rolling the bread card and deicripe over the top minutere bread, the once belong in a museum...and keep shaving counels of the big butter block from Normandy ( that were one the best butters coming from )...

Dessert... Im not a dessert person...but it still was very well done...my wife had some passion fruit jello concoction with frozen ice ( probably with nitrogen )....and I went with warm chocolate cake and coffee ice cream and little choc cup on top filled with some white chocolate liqueur ...

then we thought that we are done...but no wait...another card is rolling by the table....table side soft serve ice cream preparation with sugar tuile ..vanilla , caramel and raspberry sorbet,that is not it ...here comes another card and ....theese 35-45 different chocolate candies ...or French BON BONS...are arriving ... we just could not decide ...so we just asked our waiter to pick some for us...one the most memorable was white chocolate limoncello truffles..and..befor we get a check ...tats not it...Little Joel Robuchon Bag with a book....and citrus Marshmallows in box to take home...everything was over to top ..so even when you get that sweet bill...you dont feel any bad feelings ...just satisfaction ...and "it was worth it " ... actually ..I would rather have dinner like this 3 times a year...versus going every time to just ok or bad restaurants and spending money... My wife told me that maybe Im good chef ...but I will never be Joel Robuchon...well ...Agreed ..Joel Robuchon is a french cooking god and legent and hes only one in the world has the most out of all other chefs michelin star restaurants... Now I know...that some time in near future I would love to try to go time to Thomas Kellers French Laundry ...another countries best there michelin star restaurant in Nappa Valley .

Time to go back in the kitchen and cook ....Peace !

Day Three

2010-02-24T07:59:00.000-08:00

I was on my way to Mandalay Bay...and accidentally founf this classic french Bistro called Monami Gabi, serving classic french food, so I decided to get a bite to eat for breafest there. Inside very classic french decor and atmosphere , i ordered crepe with Gruere cheese and ham and brioche toast with butter and jam. Perfect. Buckwheat crepe was one of the best I ever had...and I had and made many crepes in my life...

Next Im on my way to Hubart Kellers Burger Bar to Mandalay Bay. Decor and atmosphere inside little too fast foodish and it was something missing ...and he sells surf and turf burger and his famous 60$ burger with froigois and truffles... French butter was still sitting in me...so went leaner which is no good when it comes ti burger , but it was good choice ...Buffalo burger ...it was very very good... little messy presentation for Hubart Keller I must say !

I past Aureole, too bad they were not serving Lunch....I would love to have a something there...sinse I have history with Aureole in a past in New York city..where I did my cullinary intership...

While shopping in Caesars palace we spotted spago, my wife was hungry so we dicided to tru Spagos famous Pizza...It was well done , but nothing special...CPKA has exactly the same ...

Palazzo ..restaurant row where Mario Battalis and Joe Bastianich place was ...normally we dont eat at italian restaurants too offen...but if if you want italian ..this is the place to eat...Very nice decor and atmosphere inside...menu has all his famous stuff from Babboo cook book...lamb brain ravioli, tripe alla parmiagiana etc.. sinse my wife was with me and she siad that she was not in a mood for tripe or lambs brains ...we decided to split pasta with rock shrimp and fried cuttlefish and calamari...pasta was good as it can get ...calamari little too salty....great wine selection ... the best part was theur brad stick the ones they welcomes you by the table ...

Next I could not resst on the way back ti the hotel stop again at Thomas Keller Bouchon...and yeas we did...Glass of wine...pate de Champaign...french onion soup, Brandade ( satl cod and potato ) fritters...was the perfect way to finish all days feast... I cant even tell you how much I like Bouchon..and French food made the right way... it was very hard though not to get his pom frittes again...but it was just no room in our stomach..tired ..its a bed time...tomorrow we have reservation at french Legends Resturant Joel Robuchon...we were lucky to get reservation there...it will be interesting !

Peace !Love to cook and eat

Day two

2010-02-23T07:46:00.000-08:00

Day two began with very long and really cold walk from Bellagio to Palazzo , Venetian Tower were legendary Thomas Kellers Bouchon Bakery and Bistro is located. Quick Cappuccino and choc croissant and P&B Brioche to from the Bouchon Bakery and sure then I was on my way to Bouchon Bistro , on a 10th floor. I have all of Thomas Kellers cookbooks and tried many his recipes , but I had no idea , that that man simple food can transfer to such a extraordinary level as such..simple Quiche was custardy , creamy delich served with fresh green salad with fresh tarragon, and I new I had to try his Pom frittes.....ladies and gentlemen...his Pom Frittes was something..How does he do it ?? What was so special about his fries....You gve got to try it to understand !

On my way back I checked Bobby Flays , Mesa Grill...but back in a days I did not good experience at his new york restaurant was good....but nothing special..many looked little too boring for me..and they didn't have on the menu his famous garlic Tamale , which I was looking to try ....

BLT Burger ( Bistro Laurent Tourondel ) was my next stop...I'm sucker when it comes to a goof burger...Burger is same thing like pizza could be sooooo goood or so bad ...many factors gets involved to build a better buiirger. And sure this country has to offer more bad ones and properly made ones. A beer and a Kobe burger trio was my choice, since they serving Black Angus CAB burgers ( same the ones I replaced with Pat La frieda at Americano) ....They were ok ...one with blue cheese ...2nd with smoked bacon...3rdwith caramelized onions.. Disappointment was that I order them medium and they came well done.. Don't worry Cleveland , Michael Symons B spot is way better... My Americano burger is way better ...Next day I will going to Hubart Kellers Burger Bar , so Im looking very forward to that...

Todd Englich Olives is here at Bellagio, and I really wanted to try his Signature flat bread with figs prosciuto and blue cheese. what disappointment that dish was...salty overpower blue cheese even more salty prosciuto with super sweet figs...way too many of them out the balance..and one burned corner...overworked tough dough.... was waste of 17 $ and space in my stomach...

Dinner one of the best sushi joints in whole world ..NOBU . Chef Nobu Matsuhitsa. In a past couple of years maybe my palet got changed or maybe all sushi joines in Cleveland went down....one decent place left is Pacific east in Coventry..( chef use to work at Nobu ) when I want sushi I use Nobu books technique and recepies for my sushi rice and try yo hunt the best fish for sushi to make it at home. Dinner at Nobu.. will leave memories in me till the rest of my life. we choise to do tasting and had I dont even remember 7-9 corses ...and we let them pick what to bring us .. ...every single bite was excellent and better then the other one.. if you have not had a sushi at Nobu ...you probably dont know how sushi and sashimi should taste. That all I can say...everyting was melting in a mouth..with simple dressed flavors ..Yellow tale sahimi, Tasmanian Trout, scallops and black cod lettuce wraps, lobster tacos, scallops tirradito, fillet of beef with uni butter and cabernet soy demi, and nigiri sushi with albacore tuna, bluefin tuna and snapper... and bottle of dry sake to wash it down..Absolutely out this world ...one of my ..no... maybe so far the best dining experience i ever had... Thank you Nobu Matsuhitsa...it is a reason why you are one the best in a word and ..now I know why, Robert de Niro invested money in your restaurants...

Can not wait to eat more..

Love to eat and cook ! Peace !

Day one !

2010-02-22T13:20:00.000-08:00

Pizza at Wolfgang Pucks Brasserie and Jean Georges Vongerichten " Prime".. in Bellagio ! I was not planing to visit W pucks places...but since we accidently were passing his newest creations WP Bistro and Brasserie , we decided to try his famous Pizza. And I hope everyone whos knows me , know how I feel about Pizza...It was not his any famouse Spago Style Pizza out of wood burning oven...but it was very well done !!! Cracker style Pizza that everyone loves...lite...crispy ...perfect balance ...Black Truffle cream , wild mushrooms, cheese...place was empty and new seemed that they had to lots of serves issues to solve ..no napkins...slow ...etc... but worth to try...glass of red wine and pizza and we were ready to go for a next dining adventure...

One of my favorite chefs...Jean Georges Vongerichten ...I have all of his books... has restaurant in Bellagio "Prime ". It's a steak house....I have never been to a steak house....and probably will never go...but Prime was a excellent choice. looking at theur menu was little boring and disappointing, but I new that Jean Georges would not be there where he is right now...So I had a good feeling... Very Classic place, Classic decor...excellent 5 star service and suuuuuuper informing waiter ..with lots of knowledge in food ...even I got some steak aging ideas, the ones will apply some time in my carrier in a future ... Steak Tartar and capriccio to start with taragon Aioli...was good...but not great ! Then waiter was pushing me to geat fillet on a bone, prime dry aged or porterhouse....but fillet is my least favorite steak ...and porterhouse ...has fillet which usualy gets overcooked ion a one side , by the time strip steak gets cooked ...so I went with 14 oz prime 14 days dry aged strip with 3 pepercorns and red onion compote ... and my wife had a Tasmanian lobster...but i was more interested in presentations and sides...condiments more then a steak... My steak was excellent ...I should stay the best I ever had...came with Violet Mustard which i was dying ti try for a years... Bernaise sauce, soy- rice vinegar sauce, miso- mustard, and red peppercorn ...all of them we he very good...side ...gingered sweet potato puree, broccoli, onion rings...even broccoli with fresh shaved parmesan and tempura onion rings were superb..My wife's Tasmanian lobster was very good, but we both agreed that main lobster or canadian is just as good or maybe better..I thing no human being made to eat that much food ...but we did...I did...14 oz of meat...what a experience...later I paid my price ...that hunk of meat was siting in me all night long...I was having very hard time a sleep ...tomorrow ..more food to eat ..Thomas Keller Bouchon ..BLT Burger...Olives and NOBU ...

Love not only to cook ...but to eat too !

Peace V

On a mission !

2010-02-22T13:10:00.000-08:00

4 nights in Vegas...not my type of city...I don't gamble....I don't like too many these type of people around me ...shows..??? Hmmmmm ... Wy wife is here for work conference ...So basically she will be gone for a whole day... I joined her just get out of that miserable snow in Cleveland... Las Vegas .....has only one thing in comment which I like .....is FOOD ! My mission is to visit as many cool and famous restaurants as I can and bring home some new menu ideas and inspiration....

One thing for sure....I/m not going to eat at buffet ...and Denny's ..Thats for sure !!!

Pizza one more time !!!

2010-02-10T06:46:00.000-08:00

My pizza gets more and more attention ...good...because thats one of my favorite topicks and things to cook ! Everything matters when making pizza...quality flour..hydration %..olive oil in dough...fermentation time...ball fermentation time...ball size...cooking time ...temperature..how much toping to put ... When it comes to pizza there is no recipe ...there is formula and technique..remember less is more and quality matters... ! At Americano we make bread daily using no knead method..to make my pizza , I use no knead method...it takes time , but very little work. To make my bread or pizza normally it takes two days, You need that long fermentation time to develop natural sweetness and flavor, thats also why quality flour matters.. I use organic or reg King Arthurs unbleached AP flour...I heard that in a west coast ( Gusto brand is a good one )...if you can get your hands on a Caputo Blue pizzeria flour thats even better...many people uses bread or high gluten..to me...that makes too bread y crust...Im looking ...crisp on a outside ....foldable...and fluffy and airy in a inside...Fresh mozz is must..use not the one is packed in brine..or get some curd and make you own...its worth it ...san marzano Dop tomatoes ...buzzed with hand stick...salt pepper and sicilian oregano or fresh oregano..and good quality imported parmesan or Romano cheese, freshly grated..best quality EVOO and fresh basil... I use minimum IDY..like 1.8 teaspoon..it depends in a summer , when is hot I would use even less...my room right now in a winter was about 65 degrees... Makes 4 balls about 8-9 oz each !

3 cups og ubleached King Arthurs Organic or reg flour

1/2 cup fine semolina or also called durum wheat

2 cups water about 75-85 degrees ( room temp )

1 tbsp evoo

1tbsp kosher or 1/2 tbsp fine sea salt

1/8 to 1/2 tsp yeast depending on room temp

I use no knead method just combine everything by hand...cover and ferment at room temp for about 5-6 hours..then place overnight in fridge 12-24 hours...next day portion ...and make firm dough balls..8-9 oz each..pace on a cooking sheet ..rub with olive oil...plastic wrap...and ferment for another 6-12 hours or overnight in a fridge.... dough should be very sticky...and its hard, but possible with some experience handle it.... Before bake it pre heat oven to a highest setting 550 , with pizza stone, for and hour...bake for about 4 min..then finish under the broiler with a dour open for another minute or so... at home I bake my pizza on a cleaning cycle ( do that at your own risk ..please )...I pre heat oven 525 for an hour...then crack cleaning cycle..for another 20-30 minutes...that pushes my oven temp to 600-650 degrees..and bake my pizza..takes about 3 minutes... is also important...have 50/50 reg flour and corse semolina mixture...before you shape dough you dip the dough ball in a flour mixture..that helps with sliding from the pizza peel...and when it cooks develops nice outside texture. Good luck...and remember ! To make pizza is fun ! There is nothing more satisfying than properly made pizza...but there nothing worse..than bready...dough wih lots of oil in it or shortening...grease toping ...sugar in a dough and tom sauce... heartburn after .... and feeling full and discussing after you eat a slice.. My favorite pizza in town in at Crostadas pizzeria in Highland heights... I would love to try Pizzaiolo in Pitsburg , A16 in St Fransisco... and Pizzeria Bianco in Phoenix ...well maybe some day...for now ...I keep making them at home !

Love to cook Pizza ! V

P.s. here is revolutionary no knead method if you not familiar with it !

http://www.youtube.com/watch?v=13Ah9ES2yTU

Vegan Diet is finally over !

2010-02-02T07:19:00.000-08:00

Well, my 30 day vegan diet is finally over, and I just would like to share some thoughts about it. First I don't believe in any kind of diet...its proven by many experts that eating natural whole foods...not processed or prepared in balanced is the best you can do for your self and your family. However , being on a vegan diet for 30 days was a not an easy thing to do, meals had to be well planed in advanced and balanced right, because if you go vegan does not mean that you going to eat pasta beans and rice every day...its vegetarian not "carboterian" .... one week I ting I killed 15 avokados...:)

I must say that this diet gave me more energy, and I felt very good....I did not crave any deserts or pancakes or waffles...most foods I was craving was good burger, pork belly and sushi...ah and chicken wings...I like to eat variety...thats makes me happy eater and happy person. I was reading, somewhere, that , happiness in your everyday life and living stress free is one of the most important things you should do...well....being vegan definitely would not make me happy..but im planning to go vegan every year for a month after new years..as a cook it gave me explore my self in a totally different culinary world...expiriment with different flavors. Specially being from eastern-north europe..we use to meat every day 3 times a day...well that will change. Oh...and if you vegan saty away from those...vegan bacon....vegan cheese slices..ahh and even vegan chicken...heinens grilled vegan chicken...oh boy...all these things..if you crave them you not ment to be vegan. Stay away from them. I will talk vegan with you next year...but right now .....chicken wings are waiting...

p.s. one the hardest things was at work...since Im creating and experimenting with new dishes, flavors every week...was hard not to taste them or eating them..

Remember Balance you diet...meat...fish seafood once or twice a week...dont forget legumes...and daily vegetables..that will make you happy and healthy eater. Oh and stay away from crap...processed or prepared foods...poison like msg and transfats.. thing makes you fat like white flour , Hight fruc corn syrup and sugars...eat at home and restaurant you can trust...

Love to cook ! Peace !

playing with vegan sandwiches

2010-01-15T08:35:00.000-08:00

Can you imagine sandwich with no bacon or cheese ...ham etc. well...this one I did not miss any of those, its magnificent ..great combo eggplant and avokado...broiled eggplant with curry, fresh red Chile and scallion toasted 100% whole wheat and smasheda avocado....finished with EVOO and aged balsamic ! And for dessert broiled banana with flaxseed almond butter....no Jelly needed...finished with ! Well....my wife's Birthday is coming up soon...what I'm Going to do about Vegan dessert...?

hot fusion soup

2010-01-12T08:22:00.000-08:00

Hot fusion soup. You put herbs, spices , chiles and other ingredients in a bowl..you pour hot broth let it sit for a minute and you have healthy delicious soup. In this case, it happened to be miso broth over , soba noodle, with slices mushroom, chille, cilantro, green onion, bean sprouts...I made Kombu ( seawead ) dashi using Moromotos technique leting soak over night, them two diferent misso paste...one white shirro miso and othe red....hmmm...good and good for you ! Speacialy like me on a vegan diet...:)...well one week down ...three to go !

Love to cook, even vegan :)

Vegan Chili

2010-01-08T08:29:00.000-08:00

Vegan chili..something, I don't make on a regular basis, but it can be good if its made right. oh and I found perfect place for Tempeh.....garbage or....blender...This shilli made with yellow split peas, ancho, pasilla, canella. mexican cinnamon, eggplant, mushrooms and red beans and then garnished with avocado, radishes and fresh cilantro ...and spiced with hot sauce and splash of apple cider vinegar.....it's not bad at all ! Oh and tempeh it has been blended in Vita prep with tomatoes and chilis to give some extra body. Not bad at all !

new year..new hopes ..new resolutions

2010-01-06T06:15:00.000-08:00

New years dinner at Americano was a big success, then we were closed for a couple of days, it was nice to spent some time with a family and kids. Today is time to go back to a real life....make sauces...stocks dressings...figure new menu...it is hard to get some fresh inspiration, when outside is whether....you know..! I also would like to share something....that all of our familly going to do VEGAN diet for 30 days ...and I'm one of them too..ooops ! I do not believe in vegan or vegeterian diet at all...but for some people it is necessary to loose bad food habits...I o not where come from and what do you think, but whole fresh food diet ..eat everything in a normal size portion is the way to go...I do not support fast and process food industry....as well as junk foods...hydrogenated fats, Hight Fr. corn syrup...etc....and they are all hiding in store bought cookies, brownies, candies, ice creams ..even breads...or and there is pop.... or don' get me started.

The reason I go vegan for 30 days, just to show it is can be done....and vegan food can be delicious healthy and creative.

In a past I have seen people called them self vegetarians who ..pounds, cookies, candies, fast food cheese pizzas...fat free ice creams...salad dressings..etc. I called that wrong...

So vegan it is...no delisious pork bely or some fresh fish, shrimp, my pizza and cappuccinos for me for 30 days..:)

Heres few food pix from Americano new years ev.

Beef Wellington with Oregon winter truffle sauce, parsnip puree, asparagus and bernaise

Horseradish spiked bloddy merry shrimp shooters...as a M. B .

Scallops, parsnip purre, Asparagus, and Dortmunder- Molases Glazed pork Belly

Lobster Bisque, with coconut - champagne foam and lobster Bouletts !

Love to cook even vegan ! Wish all of you good happy new year and healthy good eating !

perfeckt cold weather dish

2009-12-16T06:48:00.000-08:00

Short ribs stroganoff, winter root vegetables, poppy seed ricotta gnocchi, and mustard creme fraiche.

When I was growing up every week ...my mom would make..salsbury steak, hot borsht and beef stroganoff ...sometimes goulash..perfect dishes to feed family all week long and easy to re-heat. A home all my braising I do in a pressure cooker..it takes only and hour and 20 min or so.....preassure cooker is an amazing tool that every household should have.

At restaurant to make short ribs is 3 day process. We cut the meat , we salt and rub with goulash spices ( paprika, marjoram and caraway ) for 24 hours, then we braise in 160 degree oven for another 24 hours, then we chill and de fat...and then is only ready for service. We serve with local ricotta gnocchi, which we make with poppy seeds and winter root vegetables.

Ketchup confusion

2009-12-15T07:00:00.000-08:00

At Americano we make our own ketchup. Why ?? Well...people say its cheaper...trust me it is not ! When we opened , I figured ..I just do not want Heins ketchup on a tables .. I know , that classic ketchup has no substitutes ...Ive seen people making it from peach and mango ketchups to ketchups where calls for tomato concase, requires peeling dicing tomatoes..even worked at a restaurant where Chef was doing that, end results, some goopie mess ...where last thing you want to do is to dip your fries in. So I knew, that last thing I need to make " fancy ketchup ". So one day, I bought bottle of Heinz ketchup, read back of the label just to see what ingredients are in it. I needed consistence, and you can not get that with fresh tomatoes, only fresh tomatoes I use through the whole year is cherry or grape tomatoes..so new that fresh tomatoes its not an option to me. I have three favorite brands of caned tomatoes which I use all year around with good results. 6 in 1 from California, crushed tomatoes alway gives me the best pasta sauce I aso use that to make my house steak bourbon steak sauce. San Marzano to make my pizza, I like the ones labeled D.O.P. ( quality controlled by italian government ) and tomato paste to make my ketchup, I like Stanislaus brand.

I was reading some where , that secret ingredient in Heinz ketchup is clove oil, my goal was to re create close version to original, just little more tangy, less salty and fresher tasting...after many experiments I succeed , once in while I still find on emty burger plate ketchup packets...but I must say , that my ketchup at Americano, right now has more fans, than Heinz. Some body even bought gallon of it...when Bratenahl employees ask us to make lunch , they specialy ask for my ketchup...and yeas I do put cloves and all spice in mine...I also tried with curry or chineese 5 spice.

The other day...I open my mind and bought Heinz stuff for those unhappy whiners, just to make them happy, that gave me an opurtunity taste taste mine brand vs Heins...people who taste it .." Face to Face ketchup" ...selected clear winner...Ameiraco brand...little fresher, less salty and higher in spices content....but next time , when you come to Americano, if you prefer Big brand vs mine.....just ask ...

love to cook and cook a lot through the busy Holliday season..familly, friends and Americano costumers .

Happy Thanksgiving

2009-11-24T05:59:00.000-08:00

Lets talk turkey...since I'm cooking thanksgiving this year at my house for my family ...I figure

I've got to share some tips . Like with most of cooking its not about recipe ...its about know how...shopping... and some luck...well ...right timing. People ask me for recipes all the time...but I can give same recipe to 10 people ...and the output will be different ...ten ways ! So I'm just going to share some of my T G plans.... 1rst.. Shopping for turkey...buy fresh...and if you do have a frozen one ...you had to start defrosting process in refrigerator last night...not a counter ...never ever...and whatever you do choose to get free range bird or better organic ( yeas its worth it ) about 12-14 pounds ...is a lucky number....whatever you do stay away from those 25 -30 pound beasts...

Brine it. Yes, brining is a key... It takes a many years of experience to learn how much salt and pepper to use on a food ...if you don't use enough ...will be bland...too much..salty...bad...thats way in my cooking I use many different kinds of salts....from deferent regions from all over the world. I was playing with brines for many years....and best formula for me is and always works...is simple...1 cup of kosher salt and 1 cup of reg granulated sugar per gallon of water...some times I see these chefs on tv or restaurants putting all kinds of things in they brines..and some times I wonder that , cost of what you put in a brine is bigger that the product which is going to be submerged in a brine. Since I own the restaurant and food cost

is important to me , I just stick with salt water, sugar...some times I put some chile or bay leafe..But I really, do think that anything else is just a waist of money and product...and I ve tried in a past ..beer...citrus juices..soy sauce..even coffee and tea..what brining does is seasons it your meat properly and prevents from drying out..and thats what you want..one thing you have to remember about kosher salt that ..Diamond Crystal Salt is less harsh then Mortons. I use both , but most chefs likes it D C better. And you have to stick with this formula and cant use less or more this and that...Salt have to do is magic and for a turkey it takes about 12 hours in a refrigerator. I normally like to brine pork roast , chicken breasts, chickens....even sea foods fish or shrimp..it makes produckt moist....and most important seasons it properly and even. Sometime to find a vessel this big and submerge 12-14 pound bird could be problematic ..plus you have to find some space in a refrigerator too.. as alternative method...you can salt and pepper turkey overnight..in a cavity and under the skin as even as possible.In this case you can aply dufferents kinds of flavorings such a fresh herbs like sage, thyme, rosemery , garlic..just remember has to go under the skin..on top it will burn. After turkey come out out the brine, give it quick rinse all over it and dry it with paper towels.. If you have a roasting pan with a rack is fine...but I like to create my own "Rack " ...in a culinary world is called "Miripoix" ..onions , carrots and celery ( cut up roughly..) thats my roasting rack...some garlic and some fresh herbs with couple bay leaves can go in there ... now the most important part...look at your turkey if it has open spot in braest part with no skin...you have to cover that with bacon or some access turkey skin...just cut some loose peace.. Now take some soften butter and put some under the skin and ...LUBRICATE YOUR TURKEY WITH FAT...yes...melted butter, olive oil , veg oil ..does not matter ... important that turkey would be well coat it with fat ...or if not it will not cook as quickly and brown properly... also toss some olive in you vegetable rack as well.. or and I never ever stuff turkey with stuffing...only one thing which I like to put inside of the cavity is ether lemon or orange pierced with knife...it steams inside and make it cook faster...why not to stuff it...well because i don't want dry out meat..Turkey meat and breast particularly has to reach 165 DEGREES internal temperature..since cooking process draws the juices in ..in that case in to a stuffing ..outside will be done before your stuffing is...so why bother...trust me ...just make your stuffing a a side ina different pan ...or gratin dish..or like you people in this country like to call TURKEY AND DRESSING. I like to start roast my turkey breast side down for an hour or so...in a 325-350 degree oven..than turn it ..and rotate that couple time for a even cooking...whatever do do not baste....and do not open too much oven door to peak ...you just do not want to realease all that steam from the oven...of you will notice that outside of turkey start to get dark too fast torts the end of the cooking ...cover breast with peace of foil. Remember the magic number is 165 in breast part and about 170-175 in thigh part..You all have good digital thermometer right ? If you dont ...better go get right now...is one of the most important tool in you kichen...or and pul out ..that build in turkey thermometer...and throw out all these old ones ..the ones came with your grill or roasting pan 10 years ago..where is no number just sais...poultry...pork...beef...GO DIGITAL ! And after is done let it rest for at least 30 minutes with parchment paper or aluminum foil on. During that time I make gravy and reheat all the sides in a oven. For a gravy use all the juices with a vegetables ..yeas that a reason why they are there...just add some white wine or vermouth..some chick stock ...mix it ..strain in a sauce pan ...de fat it as much as you can... add some fresh herbs...sage ...thyme...dash of vinegar... adjust salt and pepper...and thicken with a slurry mix ( just simple mix Starch and I like arrow root for this , but corn starch or potato starch would work too) with some wine or water and add to a gravy until desired consistency reaches .

Cranberries..I use fresh and boil with some red wine and sugar..simple is that..becauce i just look for a clean fruity cranberry flavor..sometimes i toss little dried cranberries for a extra flavor and consistency..

Green bean casserole,...no mushroom soup in my house ...simply roasted mushrooms ...tossed with blanched french green beans...and topped with caramelized onions.

Sweet potatoes...never marshmallows or brown sugar...peel..cut in peaces...melt butter...add maple syrup...juice of one orange and zest...nutmeg, cinnamon...toss it to goat ...gratin dish...cook until tender and candied ...mix it couple times for a even baking and browning...Im also going to do pork roast with cranberries and apples...pork shoulder...brine it...the day before slow roasted in a 250 degree oven for about 6 hours with cranberries , apples and onions...cool it...slice it...reheat the next day...apps...cheese plate...olives...fruit...nuts...dessert...chocolate-pumkin cheesecake or choc pumkin cupcakes for kids with ginger frosting..and ..I'm hungry already...HAPPY THANKSGIVING TO EVERYONE

Love to cook !

Fall beauties are here

2009-10-27T06:33:00.000-07:00

Childhood memories.....Every late summer -fall Lithuanian family tradition use to be go mushrooming. Go Mushroom picking was a family trip about 80 miles away from my city where I was living, to a forest , where mother nature was growing under thepine and oak trees " fall beauties " - mushrooms.... chanterels , cepes ( porciny ) and many others ...I don't even know all there names in English. Smell of the fall forest is still got left in me until now days , best way to capture that spirit is to cook something what my mother was making every time after the trip. Basicly every Lithuanian familly use to cook mushroom only few simple ways...clean it...then boil it in salted water...then saute galric, onions and home made bacon...and finish it with creme fraiche and serve with fresh boiled potatoes from the garden...rest of the mushrooms use to be preserved for the winter...some of them got salted in a clay pots...and some pickled in a jars..cepes were usualy dried in a low oven overnight...as a chef right now... I have tried many fancy variations .... enriched with truffle oil etc..warm salads with medeira dressing...bla bla bla...but until now best recipe is still with bacon ...potatoes, onions and creme fraiche Why ?? because thats whats is in my mind and memory !!!

Thats why overcooked mamas turkey on a Thanksgiving with **** brand cranberry mold is the best tasting meal of the year for you...because thats what mama use to do for years ..... and that smell and taste will stay in you till the rest of your life ! So right now we have mission give theese good memories for our kids...please do not make them remember ...chef Boyerdee or Rammen noodles.. or progresso soups.... personally... I never had those and I hope never will... and I hope my kids too...

Love to cook ! And you should too ! Because thats part of the life !

ICASI scholarship fund

2009-10-02T07:23:00.000-07:00

I was helping Loretta Paganini last night at ICASI ( international cullinary arts and science institute) with nice big well planed event for a culinary students , to raise scholarship fund . What a event, Cleveland should be proud that we have place like this for people with passion for culinary arts . Everyone should check it out if you considering building your carrier in this field. http://www.icasi.net/

This even brought me back memories from culinary school. Truth is I love to cook and being surrounded with culinary professionals also passionable about food just like I'm . Bravo Loretta. We are all love you.

Wine

2009-09-24T10:36:00.000-07:00

We are carefully selecting our wines for Americano wine lists. As I mature, I learn more and more new things about a wine and food paring. And I'm proudly can say , that my pallet for wine gets more and more mature..I feel it -))....even the rule of thumb is ...You should drink what you like and can afford . Wine, like food....taste ... opinions ... Sometimes I'm exited to taste high profile wines and see what are they like..sometimes I like them a lot...Sometimes just ok...Sometimes... Are you kidding ...! Why this bottle is 80$...just because they made only #### cases last year..Why would I care How many cases they made... Just because I would fit in that group who taste it ?? I do not care how many cases they made...I care abou the TASTE ! and PRICE ! Anyways...last night we taste it some really nice Italian wines...they were delicious ...special Amarone ! Of course! Remember ..drink what you like...taste...and have your own opinion..try develop your pallet....all these revews and "experts" in taste...it's just ......OPINION !

Duck Duck Duck

2009-09-22T07:21:00.000-07:00

I must say , I don't go out to eat to often right know as a use to. But 90% of the time if I do, my choice of meat always is is ether duck or lamb. I don't think I ever ordered chicken or steak... unless there is something very special wit that chicken or steak ..at Americano we don't sell that much duck, but every person who gets it really likes it... Few people said that this Duck dish is even better that Lolas version ...and other guy said or no ...is better that at Emerils too.. .and he was not kidding. Well , thats all I can say, his is duck dish, which I certainly would enjoy at any restaurant if I would go out to eat and ordered it. Long Island Duck braest , orange- five spice scented crepe, sweet parsnips, sour cherry compote and confit croquette . A lot going on, but everything blends well together. Flavors ...ypu can't go wrong with Duck.

Pizza for brakfast

2009-09-16T08:12:00.000-07:00

I must say...and you will not believe..PIZZA is one the top 3 most difficult foods to cook...like with any other classic simple foods. Technique, ingridiance and know how matters . That explants, why there are so many bad Pizzas out there ....so many ! I'm so scared to see one the Emails on my Iphone..PAPAJOHNSSERVICE@blablabla ....that means I have one of those coming to my house. My wife is "making dinner ".......

Pizza is about simplicity, balance...it's not about saparated greese from cheese and sausage and fluffy crust enriched with shortening and bromate bleached flour. I have been tryng to perfeckt my pizza since I was 16 years old ..was trying to impress my girlfriend by putting ketchup, dutch cheese and sliced hot dogs..:-) Acktualy back then I new that I like to cook and after talking to my friend who was in a cullinary school and gave me pizza crust recipe, I new that I can do better then that in a future ! wow ! Things got changed since...and I'm still trying to perfect my pizza 20 years later . This morning I made couple of pies for my wife and kids...and even tested couple of peaces for breakfast ...just to make sure things are made right. What can I say...! Yamm! Nam !

Love to cook !

My new favorite waleye dish

2009-09-15T08:56:00.000-07:00

Lake Erie Walleye with Ohio Summer Vegetable Succotash ! Oh...fresh lima beans too !

Tomato.....Toomaaato....it's all good !

2009-09-14T08:19:00.000-07:00

Just Pleeeaaaase... do not refrigerate them !

some food pix from americano

2009-09-02T08:06:00.000-07:00

Australian Lamb Chops with port fig glaze, chick pea fries, Spanish kethup,Orange- Habanero Aioli, baby Fennel. Americano Pork n Beans...red wine plum glaze...

Fall is coming ...apple pandowdy

2009-09-01T06:56:00.000-07:00

September 1st will always reminds me first day of school.....and of course all fall goods...from apples and pears ..to squash and potatoes..etc. I was in a mood for something fall"ish...like " Lazy apple Pie "..there crisps...cobblers..pies and there is Pandowdy. I call it lazy pie...because is so easy, you start everything in a pan and just put pie dough sheet and finish it in a oven for 20 minutes.

wasabi

2009-09-01T06:46:00.000-07:00

Once you taste the real deal....you know it that, thats how real fresh wasabi should taste...formany years you are been eating ...bad...bad...from wasabi peas ...to bad...bad bad wasabi mashed potatoes..sushi....made from colored powder...from now on..thats the one and the only of wasabi form... for me... fresh or even frozen. Do you know that you can even buy a plants and grow it at home...???

Kobe with fresh wasabi root Butter!

2009-08-28T05:28:00.000-07:00

Look at that marbling. This was one the best steaks I ever tasted ..very very good ! Somebody at the restaurant ordered this steak rare... ( Why people eat rare...they think they cool ?? or healthy ?? or like the texture ) ...feedback was that is too chewy and fatty :)))) Lady...Pleeeaaas...beuty about this type of meat is marbling in a inside...which you have to melted to make it juicy, tender succulent and delicious . Medium to med rare is an answer. ive seen people serving carpachio of kobe..mmmmm... dumb idea...YOU HAVE TO MELT THAT FAT INSIDE .. by the way waguy breed is way helthiear than any other, because of the combination of omega 3 and 6..yes my friends omega 3 in steak ! Yam ! Americano Wagyu Kobe strip with fresh Wasabi root butter.. This is the best seller at the moment at Americano and lots of people gave compliments that that was the best peace of meat that they ever taste it !

Love to COOK !

Swordfish

2009-08-27T08:36:00.000-07:00

I was never a big fan of meaty ...steak like lean fish ...but this dish is preatty nice...at Americano we call it " Spanish Swordfish "..Temparnillo Pearl couscous...snap peas..garden tomatoes and Romesco ! Some peaple siad it's " little dry " ..hey it's swordfish for you...as good as it gets...

Mozzarella Stretching

2009-08-25T06:50:00.000-07:00

We pull our own mozzarella at Americano for our signature tomato peach and mozz salad. ! Also this hand stretched mozzarella is very good on pizza , because it would not leak any water during baking process !

Tuna noodle casserole

2009-08-18T07:02:00.000-07:00

Within past 8 years in my cooking I have seen multiple variations of this dish..... seared tuna and chilled noodles...the best one hands down was at New york city chefs Dante Boccuzzis variation at Auriole Restaurant in 2002, when I was doing my culinary internship . Since then I was tryung to come up with my own version of " Tuna Noodle Cassarole" One of the Popular Version at Americano is ...Seared tuna with " Black Spice " , Sesame Peanut Noodle, soy - lime glaze, summer slaw and Fresh Wasabi. Yes , My friends ..fresh wasabi wasabi root...not a colored horseradish with mustard, typical cheap powder from a plastic bag. More on that later on this week. becose i'm making fresh wsabi butter for my kobe steak special this week.

Love to Cook

Burger!

2009-08-04T07:05:00.000-07:00

I have to admit....Burger and pizza is my favorite food.....but stop......not every burger and pizza is the same....you have to agree on that one...there is something what can be true enjoyment...or true disaster ... this video realy inspared me to have one of those last night... I used brisket which I freshly ground my self ....I even added some whole grain mustard... which normally I don't do...and stuffted with cabralles blue cheese ...one of my favorite..

This little video by Hubart Keller Inspired me to do that...after you see this video you will know what I mean...I even ordered Hubbart Kellers Burger Bar book from Amazon for more Burger adventure...

http://www.youtube.com/watch?v=seLgqS2A_y0

Simply market fresh !

2009-07-29T07:00:00.000-07:00

Sometimes you don't need any recipes. Market fresh...is the answer. One of the Vacations dinners. Market fresh vegetables, waguy strip w/ lime garlic butter, lemon olive oil smashed potatoes and simply dressed greens.

vacation in South Haven

2009-07-24T08:08:00.000-07:00

Familly vacation in south haven, was not only beach ...water and relaxation...we went to pick some of the best michigan cherries...which turned out into a best cherry pie....red onion and chery compote for steak ...even cherry vodka coctaill..my son is just like me ...loooooves cherrys...even sour ones..and also just like me ...hates peanut butter..!

is that time of the year again..

2009-07-07T07:31:00.000-07:00

My favorite...

iphone

2009-07-07T07:11:00.000-07:00

Well, I have been sharing my Iphone story a lot latly...I'm adickted to that thing....Lesson is lerned if you ever had an I phone, you can not go back to any other phone...on my trip fishing in a lake Erie....i droped My Iphone( my wifes christmas present ) ....yes I did droped it in a bottom of lake Erie...to some Walleye or Perch... ...I have tried go back to some other phone ( it's just a phone right ..??? with no luck...I neded My i Phone bac!...and finnaly I'm happy man again....taking picktures...texting..e-mailing...browsing internet...and listening my I pod in a car again...thanks to a I phone 3GS....I'm addicted ...to my Iphone ...everyone should have one of those...

First year and staff

2009-06-23T06:56:00.000-07:00

Well, it has been a year for us like Americano first opened the door to a public. Happy anniversary to us...:-)

I was thinking the other day....that I was blessed to have a good staff at a restaurants....I have been in a few kitchens in past, and must say we are lucky to have all those guys at americano working hard and trying to make better dining experience to all our gusts. Thank you ! There are some good ...ok...excellent ...and bad days...it's work...it's buisnis...at work we spend so much time...we see each other more than our family members and it means a lot when you work with good people who cares what they do. I has been a good first year and i hope for better in a future...

Australian Wagyu

2009-06-19T07:02:00.000-07:00

Australian Wagyu strip loin. Steatak Tots au Poivre. Asian black bean , sake and green peppercorn sauce, blue cheese fondue and House made Tots.

2009-06-02T08:07:00.000-07:00

For the first time I ate at Americano dining room as guest with my friends from Lithuania Mindaugu and Deniza and my wife on saturday, after the nights rush... and I must say.... not because this is my restaurant... food taste it way better with all dining experience in a dinning room and eating one corse after another...that it tasted in a kitchen when I was testing recipes ...over all..in a past week and a half we visited Toronto's one of the best chefs restaurant SUSUR LEE"S " Susur"...and some Clevelands restaurants...and had several not very good meals...to dine at Americano was the right choice.... and we all agreed that was one the best meals lately we had9 in a restaurants...outside of my house : )) ...oh and Cole's selected wines were perfect match to all of our meals...that Chianti Classico was one of the best I ever taste it ...we had Clay pot oysters Rockafeller...Americano crabcakes, Mindaugas had espresso rubed hanger, Deniza Grilled Tuna Salad, I was in a mood for fish ...had a Walleye ...and my wife ravioli...dessert Billys peanut butter chocolate and marshmallow was a favorite ( good job Billy !) ....and clasic Vanilla beam creme brule..
V

Americano food pix

2009-06-02T07:31:00.000-07:00

Friend of mine Mindaugas and his girlfriend Deniza visiting me from Lithuania...I must say as mush as I 'm crazy about food ...he feels the same way about photography...he shot for us a lot of our food pix with his new Tamron Macro lense....we even build small photo studio set right in Americano's Kitchen on saturday...and shot some food pix... right now pix just waiting to be edited before they hit Americano's website. Thanks Minde...and have fun in Vegas...

2009-04-30T06:28:00.000-07:00

This week my in Laws are out of town for vacation , so me and my wife sharing more parenting duties during the day. Even this week i'm more father then a chef, that would not me stop to make something different at home what kids and family would love. Several moths ago I purchased pressure cooker...I'm a big fan ...I think every household should have one of those..it;s fast easy....and the most important is very convenient economical and delicious . Food comes out way better than slowly simmered in a regular pot . Some times when you in a mood for something slow simmered and it is 5 o clock afternoon...you can still put out delicious meal like pot roast or short ribs, stew...etc. on a table by 6 o'clock. I was in a mood for a chicken soup....the other day..Vietnamese food sounded good for me ...had some chicken thighs and whole organic chicken in my freezer...from frozen stage in pressure cooker, that chicken was falling of the bone leaving me with delicious broth, which a turned in to a chicken PHO...and out of thicken thighs I wade outstanding...chicken in caramel sauce...since ingredients like fish sauce , ginger...sugar is always in my pantry...( I will definitely some day will apply this fish sauce caramel technique in to a one of my dishes at Americano )
P.s. Pork fat is in danger. Stop calling this scary VIRUS in a name of the pork or pig, since this delicious animal getting bad reputation and people are to scared to by and eat...pork industry is in danger as well as restaurants serving pork dishes...this Virus..has very little to do with a Pig...and is not getting transferred through the food ...do your reserch..pleaseee!

Harvest for hunger

2009-04-24T06:30:00.000-07:00

Charity event was a very nice thing to do and fun event... I met some old friends and new friends. Of course, our " Culinary Mama" Loretta Paganini ( who's going to become a Grandma, congratulation ) with her ICASI was there , and many other most popular Cleveland Restaurants...lots of people ..and they were all very hungry...participating in a " Harvest for hunger ".....in a market Under Glass... Galleria... downtown Cleveland

Market Under Glass

2009-04-23T06:06:00.000-07:00

Today Americano Particapating in a charity event " Market Under Glass" It will be fun...we are going to be serving ..Confit Yellow fin Tuna Nicoise Salad with Fresh House bread over white beans...It's simply delicious ...and represents our style... little french...Italian...American Favorite ...ahh..but it's not from the can !!! Sorry !..See you there !
P.s. I m taking my camera with me ...so pix are coming soon !
V

Coffee

2009-04-15T06:16:00.000-07:00

There is nothing like good coffee in a morning , and all our family mornings starts with it. For years I was trying to perfect my morning beverage daily. The answer was, if you want a good coffee ...freshly roasted good quality beans, good grinder...and of course good espresso machine...all three of those components makes a good morning beverage ..and let me repeat once again all three..you can not skip the grinder...or fresh beans...actualy you can make better coffee with fresh beans and good grinder and cheaper espresso machine ...then expensive machine and old beans ( or starbucks beans :-)) or pre-grind beans ...me ??? I roast my own beans weekly and enjoy with my wife this lovely beverage every morning brewed with Rancillio Silvia and Coffe grind with My Rocky Griner...ah...and I get my beans at www.sweetmarias.com ... defiantly the best place to get raw beans on the internet. One more thing...machine...grinder..does not make coffee for you...Barista...Espresso Machine operator and good Know How does it !

Scallops and Borscht

2009-04-10T07:21:00.000-07:00

Being from Lithuania I grow up eating beets evry week...pickled ...fresh...boiled....you name it...most popular soup of course was Lithuanian Borscht ( do not confuse with Russian or ukrainian borsch) ...every familly has it's own recipe...ours was was with ham or brisket, beets, onions and dried porcini...oh...and sour cream of course....love that soup!! There chilled version of that soup too... I still make verry offten at home...chilled version in a summer and hot in a winter......one of my fammilys favorite....My gourmet play of theese flavors arte scallops at Americano...Made with Anson Mills Herloom Carolina gold Rissoto with red beets and red wine, Scallops, goat cheese , Walnuts, pomogranate port reducktion, rosmerry oil and pickled red and yellow beets..

Parrot Fish in Shrimp Thai Fun Broth

2009-04-09T06:29:00.000-07:00

We got some parrot fish at Americano...we going to run as a special for a couple days while suplys last.... Fish was so fresh , so when I was cleaning it, it smelled like I just came back from a fishing trip and got out of the boat. Inspiration for this dish came from Little wonderful place in Tremont "Thai Fun"...where they have the best thai Food in a City..I was there couple of months ago ...I completle forgot how mush I actualy love thai food...I ask Sunny and Greg where are they getting Kafirr Lime leaves , one of the favorite ingridiants of mine, he siad, my friend ships me from California...he went in a back and brought me full bag of Kafirr lime leaves, thank you guys ..bag this big will go a long way!!!...first inspiration from that place...Parrot Fish in a shrimp Thai Fun Broth...Pearl Couscous...shrimp, shrimp Mouse wonton...coconut milk..snap peas...sweet basil !

Nacho Fries..Perfect bar snack .. coming soon at Americano ...

2009-04-08T06:26:00.000-07:00

snow day breakfast

2009-04-07T06:49:00.000-07:00

I just can not believe it's snow again...????oh well...it's Cleveland !

Try some times, some thing different instead your old scrambled eggs..Eggs en Cocotte ..truffle oil...Maldon salt....Capuccino...Fruit Smoothie...good to go...
V

Perfeckt sunday

2009-04-06T07:05:00.000-07:00

It was a good and long week at Americano....I often get a question from people... do I cook at home ???? Yes, all the time...I often cook food I want to eat, and whatever I'm in a mood for... yesterday I was in a mood for Paella. Perfect meal for a crowd, familly, friends, kids and goes well with beer or good glass of wine... chicken, rice shrimp for everyone. I always make a big batch of spanish sofrito , wich I keep in my freezer...so when is Paella time...is just a matter of minutes to put everything together...I don't use stock ...I use water...and I think real spanish rice works way better than arborio....I used Bomba this time, but I think my favorite is Valencia...oh...and it was a nice day to do this outside...start the grill too..

americano daily prep

2009-04-03T06:37:00.000-07:00

Americano daily prep is being made...house pickles, ricotta cavatelli...

camera update

2009-04-02T06:25:00.000-07:00

Hi, would like to get get back to bloginn.. recently just update it my camera and would like to post more pictures from Americano. Spring and summer is coming with it's wonderfull goods...would be shame to misss all those wonderful food shots. Thank god winter is finelly over...it was depressing, cold and very long as usual...march is always one of the most boring month of the spring for produce and food , because is too early in the spring to bring those wonderful produce..well but today is april 2nd and march is over as well !!! Will be long and big weekend for us... one of the weekends specials ..striped bass, local riccota gnocchi, tomatoes, black olives, spinach , fig tapanade vinaigrette !

Happy new year to every one

2009-01-05T12:58:00.000-08:00

Happy new year to every one ! Please check on our latest review at cleveland magazine.

http://www.clevelandmagazine.com/ME2/dirsect.asp?sid=39519F5476BB417DB7E3088E4A835C6E&nm=Dining+and+Spirits

All holidays are finally over, and I'm looking forward creating and serving new dishes at Americano. Over the holidays Iv got a new toy...I PHONE...sweet...love that thing. As well purchased couple cook books ALINEA and UNDER PRESSURE, very nice , still have get more in to it, and study little bit more about latest approach on a molecular gastronomy and sous vide cooking.It actually finally helped me do my one hour eggs. After reading other peoples and chefs blogs finnally found an anwser in Thomas Keller under preasure cook book...145.5 F water bathis the right answer..for one hour...and you have a perfect white and yolk...I will be using those for multiple dishes where egg is required ...talking about carbonara's, updated versions for hollandaise, asparagus salads, salmon dishes, even soups...etc.

My old time favorite AC/DC in town toninght.....looking forward to some serious old fation "KENGOOROO ROCK " ..didIsay that when I was 16een...I ve had a leather jacket with a AC/DC sign on a back ???

americano website and Truffles

2008-12-18T06:07:00.000-08:00

Well,finally Americano website is finally upand running.... www.americanocleveland.com

Besides the meatloaf picture and my smiling face ...I thinks looks really good !!!:))Folks from Unity Design did really good job ! Thanks !

This month is probably one the busiest months of the years for any restaurant with private Christmas events and parties . By the way, at the end of this month I'm bringing domestic black and white truffles , the ones are about three or four times cheaper , than their european cousins. By the way our new years day evening menu will be based of black and white truffle tasting , 5 corse meal. Domestic oregon truffles I thing is just as tasty and uneic ...you can experience wonderful l truffle flavor and aroma without paying ridiculous 1200 euro a kilo.. I don't know why so meny american chefs stuck to european truffles....first as a any fungus it goes bad very quick andl looses is wonderful aroma...second because they are so expensive, people are very conservative about them...there is nothing worse when you go to the restaurant and paying money for some dish and expecting to find see or smell truffle aroma and flavor and it's not there...big disapoitmen t...so please when you say truffled this or that I wannna see o r smell ,or taste, or better all above..

ahh..did mentioned that canned truffles suck..they freezz well for a couple weeks...or can be preserved in butter..but never belong in a can..

love to cook with truffles

happy holiday to every one !

Americano news..

2008-11-18T07:15:00.000-08:00

It's has been a while since my last post. I was out for a couple weeks.. with some flu...seems like they are getting stronger and stronger every year and its harder to fight againt them...finally I'm back on track !
First ! We got our first revue at Cleveland scene magazine http://www.clevescene.com/stories/15/79/our-little-secret
What a great feeling and pay off for all that hard work ! That just motivating us to work harder and for me, big input to be more creative about food and bring more people to americano to expiriance it.
Second ! Hopefully, our website will be up soon, we already got our dominion name...it will be americanocleveland.com Check on that soon ! I'm very exited about that !
This time of the year drives me crazy...this weather...maybe thats the sign of getting older, but lately I just can not take any of that snow and cold....and flu and everything what comes with it....exept Holliday Food...I love to cook Thanksgiving, Christmas and new years food....does not matter for fammily , friends, works...love all about it have couple good ideas how to kick it up this year, so once I'm ready and my ideas will become food on a table I will keep you post it !
Finall word on a Holliday rib roast , if somebody wants to impress fammily and friends. After cooking several weeks in a row at Americano, final decision and aswer on a prime rib is DRY AGING. Dry aging always has been a mistery for me...controled huminity and temperature...but simple quick aging is easy...two or threee days will do a trick and big differencne in your meat. Just simply be sure that your fridge is clean and dry. Place roast on a rack, simply dry it with a paper towels. Keep termometer inside for temperature control and make sure temperature of your fridge is between 36 and 39 degrees. Fan for air sirculation would be a good idea, but if you will keep your roast in that part of refrigarator where air is coming inside , that should do a trick. Two ...three days...and your roast willl loose some moisture concentrating beefee flavor and natural backtaria inside will start doing the trick denderizing and improving the flavor.....just like yougurt...or cheese..or sour kraut ...good backteria ...mot bad...after couple days you should notice darker ...deeper color change..of thats a case its succes...NO GRAY PARTS SHOULD BE APEAR...thats a sign of bad backteria taking over...those parts should be removed and aging should be stoped !!!
Alterelnatvly, who does nor want to go through this proces....roast can be simple salted and peppered the day before roasting...it's not the same...but better than salting right before goes in a oven... Good salt is crutual, I use only sea salt or Kosher salt ! Every bran in deferent so, choose the one you like it !Make sure roast slowlly ...220-275 degrees for about 4-5 hours( at restaurant we do 175-200)...until will reach 128-133 internal temperature...let it rest for at least 45 minutes...and you will get a lots of wow from the people you serve...if you want to serve with horseradish make sure buy fresh root from supermarket and grind it your self...what a difference....its easy ...it can go after it's pelled in a food procesor or blender with some vinegar and salt...and procecesd until smooth ! Happy Cooking ! No More bad rib roast this year for christmas !
God , I love to cook !
V
P.s Congrats to my lovely wife...she pass ohio bar andafter yeasterday giving pledge in Columbus, finally become a legal State of Ohio Lawer ! Wow !

.. good food with bad reputation

2008-10-17T07:01:00.000-07:00

Here at Americano I really wanted to do a one of american popular classics rib roast " prime rib"...first, it can be never called prime rib if beef is grated by USDA different then as a prime...but anyways...its such a good succulent dish if it's made right, even from USDA choice. I Like Certified Black angus cab. Problem is, has very bad reputation from wedding reception, new year dinners...etc.

To make it right, first, you have to choose a right beef. Second thing is, I want it to concentrate a flavor a little, so I dry aged it for a couple days , then you have to roast it very slowly to let the fat melt inside of the meat slowly make it juicy and flavorful. Like with a any kind of well marbled beef. Thats why I do not believe in steaks served rare, because has to be just enough heat applied inside of the meat melt that fat. I think Ideally you would want to roast meat slowly at a temperature you would want to reach, but at a restaurant we do at 220 - 210 degrees an then , after it's reaching desired medium-medium rare inside temperature, we lowing down to 130-140 to hold it. I season the meat the day before, then before i roast I apply wet rub. Result is juicy delicious beef roast I wanna eat and serve to people who appreciate it.

Now, just all I have to do is just put a chefs twist for our concept, one of the most delicious forgotten French classics is potatos dauphine, I brought those back and put it with a our rib roast, then British Yorkshire pudding ...or more well known as a popovers in this country, with a compound butter ...little classic horseradish drizzle with some natural jus and some seasonal fresh veg ...and we have and we have " Saved" ..updated...Americano Prime rib roast with a Popovers and almond honey butter, potatoes dauphine, drizzle of horseradish and natural jus..served also with seasonal veg...thats whats cooking to day my friends...wish me luck!!!

God! I Love to cook !

Soul of the Chef

2008-10-10T06:07:00.000-07:00

I think it's weird how some times my brine just functioning about cooking. I always have so many ideas and so many different food combinations and flavors i want to try. As a day goes by I get inspired by so many different thinks, specially when I go shopping for food...I know thats a time waste..but there is something when you select thinks your self with your eyes and already have a an idea what you going to do with them before even they are and it on your counter top. One thing for sure I dont get inspired by company's send weekly " whats fresh " fax...only thing I see is paper and black letters..
I like to play with food every day and look forward to cook it, even on my day off at home. It's shocking how some times I wake up in a middle of the night just for minute to fix my pillow or blanket and that one minute I remembering ...for example that sour dough starter or some thing like that...how is it fermenting ???;)
As it gets towards end of the week my body always gets more and more tire from intensity and heat of the kitchen, but today Im verry exited because , I.m going to try some thing what I always wanted to try long time ago....if it will be suxxes I will describe it next week in details..
In a all I have to say...for some reason ...I just love.....
Love to cook!!
V

fall season

2008-10-07T08:16:00.000-07:00

Getting in to a fall...one of the best time for cooks...mushrooms...root vegetables...apples...squash...is very hard when i go shopping not to buy everything I want allthe squash..all apples..just because they are all look so good and tasty.
Seems like everything is picking up at a restaurant...slightly changes an a menu as we go further into a fall season. I'm glad to announce that we are finally made first steps on our webside development, so hophely everybody can have more clear vision who we are and what are we doing, and hopefully our passion for good food, wine and seasonal ingredients.
P.s. My tapas class coming up next monday ocktober 13th at http://www.lpscinc.com/classes.asp
here is what Im going to be cooking!
If you like it please join me !
Menu: Fruity Non-Alcoholic Sangria, Tortilla Di Patata served with Toss Salad, Marinated Olives,
Chicken & Chorizo Empanada, Gazpacho with Chilled Shrimp Shooters, Eggplant & Cured Ham Rolls, Chocolate Pot de Creme with Cinnamon Churros

Honey apple sangria

2 Honeycrisp, gala or your choice apples
2 granny smith aples
One bottle fruity white wine or unsweteend grape juice
3 cups apple cider
1/4 cup honey
2 oranges sliced
1 lemon sliced
1 lime sliced
2 cinnamon sticks
1 inch fresh ginger knob sliced
3 cloves
1/2 teaspoon ground cinnamon
Club soda
Mint for garnish

Peel, core and chop the apples. In a bowl, combine the white wine or grape juice, honey. Add orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
Put the sangria into a pitcher. Garnish with mint, sprinkle with cinimon and apple wedges.

Spanish Tortilla

2 pounds youkon gold potatoes, peeled
2 cups extra-virgin olive oil
10 large eggs, beaten
3 Large bunches of scallions
fresh herbs of your choice, chopped
Seasonal greens
olive oil and vinegar

Quarter the potatoes lengthwise and thinly slice them crosswise. In a large skillet, heat the olive oil until shimmering. Carefully add the potatoes to the skillet and cook over high heat,until the potatoes are softened and just beginning to brown, about 15 minutes. Using a slotted spoon, transfer the potatoes to a colander to drain. Pour off the oil in the skillet.
Return the skillet to high heat and add sliced scallions. Saute until tender. Cool it . In a large bowl, combine the potatoes with the beaten eggs, scallions, and season with salt. Add the mixture to the skillet and cook, lifting the edge of the tortilla and tilting the pan to allow the uncooked eggs to seep underneath; cook until the bottom is golden and set, about 5 minutes. If top of the tortilla still not done finish in 375 oven for about 12-15 minutes. Slice tortillain toa wedges and serves with a tossed salad.
Combaine herbes with seasonal greens of your choice drizzle with vinegar and oil, salt and pepper and serve on a side of tortilla.

Marinated Black and green olives

3 cups brine cured black and green olives
1/2 cup extra virgin olive oil
1/2-cup lemon juice,
1/2 cup orange juice
2 tablespoons minced garlic
2 tablespoons minced rosemary, oregano, basil
1 tbsp fennel seeds , toasted
1 tablespoon grated lemon and orange peel
1 teaspoon dried hot pepper flakes

In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving.

Chicken and chorizo empenadas

1/2 cup chopped onions
½ pound loose chorizo sausage
1 pound chicken thigh meat cooked through in a water and pulled
1 teaspoon chopped garlic
1/4 cup sliced green onions
1 cup chopped black and green olives
½ cup raisins, soaked in warm water for 10 minutes and drained
Empanada dough
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add chorizzo. Saute for 2 to 3 minutes untilis cooked trough and break apart. Remove from the heat and turn into a mixing bowl. Add the pulled chicken meat, garlic, green onions, olives, raisins. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a baking sheet. Empenadas can be fried in a 350 degree oil or brushed with oil and baked in a 400 degree oven for about 15 minutes.

Empanada Dough
1 cup masa harina
1 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
3 tablespoons natural non hydrogenated pork lard
1 cup water
In a mixing bowl combine the masa harina, flour and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log and let it rest for 30 minutes

Gazpacho and shrimp shooters

3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, chopped
1 green bell pepper, chopped
1/4 cup sherry vinegar
1 cup tomato juice
1 slice of bread toasted
2 tbsp horseradish
1/3 cup extra-virgin olive oil
1 lb cooked shrimp your choice at least 16 /20 size
cilantro for garnish
Salt and freshly ground pepper

Combine all of the ingredients in a bowl.In a blender, puree the vegetables until smooth. Adjust seasoning with salt and pepper. Pour soup in a shot glases ad shrimp and garnish with cilantro.

Eggplant and Prosciuto Rolls

2 large eggplants
1 cup fresh basil leaves, stems removed 
1/2 lbmontery jack or good melting cheese
1/4 lb monchego, roughly grated .
1/4lb prosciutto or serrano, sliced paper thin 
2 cups romesco

Preheat oven to 375 degrees. Cut the eggplants in half lengthwise, end to end. Then continue cutting the eggplants into 1/4 inch thick slices.Brush eggplant slices with olive oil and place a few at a time in a large skillet, over medium-high heat. Sautee, turning until very lightly golden on both sides and softened. Alternatvly eggplants can be grilled. Set aside on paper towels to cool. Lay out one eggplant slice, layer one slice prosciutto, and two or three basil leaves, and the melting cheese followed by a dash of salt and pepper. Starting at the small end, roll it up and run through with a toothpick to hold. Place the roll-ups in a baking dish and top with romesco sauce. Bake for 25 minutes. Let stand five minutes and serve hot. Sprinkle with grated manchogo cheese.
Romesco
1/2 cup spanish olive oil
1 red bell pepper
8 ripe plum to matoes or good quality canned fire roasted tomatoes
1 head garlic halved
1 spanish onion
2 ancho chili peppers
1 tsp blanched almonds
1 ounce ( about 1 slice) white bread
1 tbs. sherry vinegar
1/3 cup sherry wine
1 tbs. spanish smoked paprika
1 tbs. sweet spanish paprika
1 tsp salt

For the romesco :
Heat the oven to a 350 degrees:
Coat the red bell pepper, tomatoes, garlic and onions with a olive oil and roast ina oven until vegetables are soft for about 25-35 minutes.
Place ancho chilies in a hot tap water and soak for about 20 minutes.Strain and remove the seeds, place chilies in a blender puree until smooth, adding little water as necessary, press through the fine strainer to remove the seeds and set aside.
Heat some olive oil in a large skillet, add the almonds and brown them for about for one minute, remove and set aside. In a same skillet toast the bread until nice and brown,and set aside .
When vegetables are cool to handle remove the skin from tomatoes, bell pepper, squeeze out as much as you can garlic. Now place allingridiants to a blender or food processor, roasted vegetables, chili pure, bread, vinegar, paprika’s, wine, almonds, remaining oil and blend until thick sauce forms.

Churros with chocolate cinnamon sauce

Serves : 4-6

8 cups vegetable or olive oil for frying
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

Heat the oil in a deep frying pan to 360 degrees F.

To make the churro dough, heat the water, butter, and salt to a rolling boil in a saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.

Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.

Chocolate cinnamon Sauce :

Hot Chocolate:
4 ounces dark chocolate
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar
1 tsp. cinnamon or 1 stick of cinnamon
2 tbs. dark rum
pinch of salt

Heat the milk, sugar, cinnamon in a sauce pan until simmer.Whisk rum and cornstarch tomake slurry, add to a hot milk mixture , bring back to boil until thickens lightly. Take off the heat and whisk in chocolate and salt until smooth.

tomato season

2008-08-25T07:24:00.000-07:00

I just realized just having a blog is almost like having another part time job ..:)) Monday..is easy day for me...going to work late and coming back earlier..mondays have to catch up with some office work..as well also like to experiment a little with new creations..

I was always curious about those eggs sous vide ( pouched in its on shell in a low temperature water bath)for a long period of time until custard like texture inside it's reached on TV...trtied couple times at home with no success, but last monday have tried it at work in my " COOK and HOLD " unit...and guess what...it was success.... since we are curing our own pancetta in a house, can not wait to do one of those fancy carbonara combos, some time when weather outside starts to chill a little bit...

...but now is tomato...peach season...end of summer ...going to try to do some thing nice and interesting with them...in another hand waht does great tomato needs besides good olive oil , basil , corse see salt and pepper...ah maybe aged balsamic...since we are pulling our own mozzarella in a house , and I had succes with a Poly-OO brand and not Local Michelli's...have this interesting idea...only thing i need to do is good Riccota cheese , which can be some times a challenge. Since we are already maiking everything in a house , starting with our own artisan sour dough breads...and finishing mustard and ketcups, and pickles...to make my own riccota would be not really practical. I need to find some really good , sweet, drie, milky , lactic tasty ricotta for my project. In Italy they have this cheese called Burrata...is like creamy Mozzarella Ball stuffed inside with Sraccella...since this cheese is verry expensive and have only three day shelf life...it would be not very smart to put it on a menu...what i want to do is take my own mozzarella and stuff it with sweet ricotta and soak it in a cream to give more rich taste...I will try that today...it would be a killer for tomato season...

2008-08-21T07:21:00.000-07:00

just in case if some body want o expirance french bistro do not want to go out here wjhats going to be cookin tomorow at LPSC couple of my recipes....

Menu: Warm Grilled Asparagus and Mushroom Salad with Goat Cheese and Lavender Dressing, Tapenade Crusted Grilled Salmon with a Lentil Vinaigrette, Grilled Pork Tenderloin with Parisienne Gnocchi, Provencal Vegetables and Mustard Fruits, Vanilla Bean Ice Cream "Sundae" Profiteroles.

Warm Grilled Asparagus and Roasted Mushroom Salad with Goat cheese and Lavender Dressing
serves 6

2 Bunches asparagus
4oz Fresh goat cheese
8 oz Mushrooms Crimeni, button or your choice
1 tsp dried porcini ground into a powder
½ tsp sweet curry powder
Dressing:
¼ cup fresh lemon juice
¼ cup tarragon or white whine vinegar
1tbsp mayonnaise or pasteurize egg yolk
1tbsp Dijon mustard
1 tsp lavender plus more for sprinkling
1 tbsp honey
2 cups olive oil
sal and pepper

Discard stem of asparagus, or peel the ands if you have really thick asparagus. Blanch the asparagus for about 2 minutes into a boiling water, do not over boil and shock them into a ice water.
For mushrooms. Toss mushrooms in to a couple tbsp olive oil in a large mixing bowl. season with salt, curry powder and porcini powder. Roast in a 375 degree oven for about 25 minutes, chill . Mushroom can be prepared like that couple days ahead.
To serve, arrange couple asparagus and mushroom on a plate drizzle with dressing and top it with goat cheese.
For dressing. In a blender or food processor add all the ingredients but the olive oil and lavender. With a mashine running add olive oil slowly, when dressing is nice and thick finish with lavender.

Tapanade Crusted Salmon with lentils vinaigrette

serves 6

6 5-6 oz salmon fillet
2 tbsp dijon mustard
1 egg yolk
Crust:
¼ cup chopped black olives
¼ cup panko bread crumbs
1 clove garlic
1 tbsp chopped fresh herbs, such basil, oregano, thyme ..etc
1 anchovy fillet
2 tbsp olive oil

For lentils vinaigrette:
1 cup green lentils
1 cup red whine vinegar
1/4 cup olive oil
1/3 cup finely chopped shallot
¼ cup noily prat or other vermout
1/2 cup dried cherries, cranberries, raisins or currants
½ cup pecants or walnuts, toasted
2 tablespoons honey
2 cups baby spinach, frisse or arugula leaves
For tappanade toping. Add all crust ingredients to a food processor and process until course mixture forms. In a small bowl mix egg yolk e with Dijon and brush top of the salmon. Carefully apply topping and bake in a 375 degrree oven for about 10-12 minutes or until is cooked through. Serve with lentils vinaigrette.
For lentils.In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well.
In saucepan heat 2 tablespoons oil and cook shallot, stirring, until golden brown. Stir in vermout, dried fruit, honey, and vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Take off the heat and whisk oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
Add half of vinaigrette to lentils and toss well. In another bowl toss spinach or arugula. Serve Salmon over the lentils and top with arugula or spinach.

Grilled pork tenderloin with parisiene gnocci provencal vegetables and mustard fruits

Serves 6
2 pork tenderloins silver skinn cleaned
2 tbsp herbs de provance
1 ground tbsp fennel seeds
salt and pepper
for Parsiene gnocchi :
1 cup water
1/2 stick unsalted butter (2 ounces)
1 cup AP flour
3 large eggs
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
1/8 teaspoon grated nutmeg and cinnamon
To finish the dish
3 tablespoons unsalted butter, melted r
1/3 cup grated Parmesan cheese
1/2 cup shredded basil
Garden vegetables zucchini , squash tomatoes, eggplant cut into a small dice
1 cup chopped tomato
1 cup chicken stock
½ cup chopped shallots
2 tbsp minced garlic
Rubb pork tenderloin with salt, pepper, herbs de provance and fennel. Let it stand room tempertature for abput ½ hour. Preheat oven to 275 degrees and cook pork for abut 1 hour or until 135-140 degrees internal temperature reaches. Remove from the pan and sear wellon apreaheated grill to mark the outside. Let it rest, slice, servewith mustard fruits.

For Gnocchi; Bring the water and butter to a boil in saucepan. Remove the pan from the heat, and add the flour all at once, mixing it in quickly with a sturdy wooden spoon. Return the pan to low heat, and keep stirring; the mixture will form a solid mass forms
Transfer the dough to the bowl of a food processor, and process for 4 to 5 seconds. Add the eggs, salt, 3 tablespoons Parmesan cheese cinnamon and nutmeg, and process for 15 to 20 seconds, until very smooth.. Heat water in a large saucepan to approximately 180 degrees. Fit a pastry bag with a 1-inch plain tip, and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip by running the blade of a paring knife along the edge of the tip as the dough emerges, making small gnocchi, each approximately 1 1/2 inches long
Poach the gnocchi in the water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently. Using a slotted spoon, lift the gnocchi carefully from the water and drop them in a bowl of iced water to cool.
At serving time, drop the gnocchi into a saucepan containing about 3 inches of boiling
water. Cook at a very gentle boil for 6 to 8 minutes, depending on size. Meanwhile, stir the melted butter in a large sauté pan, sauté garlic and shallots, ad diced vegetables and cook for about 4-5minutes or until soft add ½ cup chicken stock gnocchi and cook for anoter couple minutes Off the heat finish with parmesan cheese, basil and extra butter if you wish..

Mustard Fruits

makes about 3 cups

2 cups chopped granny smith apples
1 cup chopped apricots
1cup peeled and chopped fresh firm pears
1 cup sugar
1 cup white wine plus ¼ cup ffor pureeing.
1cup white whine vinegar
4 tbsp whole mustard seeds
1 Tablespoons dry mustard powder

Place fruit in saucepan and barely cover sugar, wine and vinegar. Simmer very gently for 10 minutes. Add all but t2 tbsp mustard seeds and mustard powder and continue just barely simmering for another 10 minutes. The fruit should hold it's shape but be supple and moist. puree remaining tbsp of mustards seeds with ¼ cup of wine in a blende rand at the end add to a mixture..

long couple weeks

2008-08-09T09:38:00.000-07:00

Thank god it's Saturday. Today it would be my 16th day working straight 12-14 hours a day... welcome to the restaurant world !!!
Got these beautiful fresh Californian figs, came up with nice daily special...love combination goat cheese or blue cheese with nice ripe fruit. Going to serving tonight and the next couple days, Fresh fig, babe watercress and goat cheese fritters's apitizer, dressed with my beet and red wine vinaigrette,( the one I'm using for salmon) should be a killer combo...sweet...warm ..crispy ... I feel like some day I should post winning recipes. Oh ! and my cooking class coming up this month at LPSC on august 22. French bistro class...food I like to eat on my day's off ! Check it out http://www.lpscinc.com/classes.asp
V

2008-08-06T08:51:00.000-07:00

Just came back this morning from ohio food terminal, what a pleasure for a passionate cook go your self and pick nicest quality shiny looking produce and fruit.... first ohio heirloom tomatoes started to pop op, fresh potatoes, peaches, plums...etc. I'm so sick and tired these sale people coming to me and promising that they can do everything....the thing is you can not trust anybody except your self..last week i ve got theese peaches the ones i way overpayd and , today they all went in a garbage because after only two days they all turned brown. As a cook i hate throuw food in a garbage, because i have respeckt for it, but not for people who's seling shit..

2008-08-05T09:54:00.001-07:00

Second month in Bratenahl, completed third week in business , getting good revues about the food, but we still have lots of problems to fix before we start to get more people from outside of Bratenahl village. We are not ready yet, but I'm happy to see that every day we progressing.
Best selling dishes are house mozzarella and peach salad....what a combo...and beef short ribs cooked for 24 hours in a low temp..