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Greektown Casino – Detroit
Bistro 555
http://www.greektowncasino.com
Do you like to gamble? Whether you answer yes or no to this question, you can still enjoy the delightful cuisine offered by some of casino’s finest restaurants. I recently visited the new Greektown Hotel and Casino in Detroit and found my meal at the hotel restaurant exquisite. Bistro 555 is located on the second floor of the hotel and overlooks the lobby. There’s a quaint little bar and lounge area to have a drink if you’re waiting for a friend or a table. The atmosphere is simply sophisticated and relaxing. You’ll find it enjoyable no matter the occasion or the company.
Now onto the food! This had to be one of the best meals I’ve had dining out. We started with an appetizer of crab cakes that were very good. I’ve had crab cakes many times at restaurants and these were just as tasty as any. Next the salad of mixed greens, tomatoes, cucumbers and red onion with balsamic vinaigrette was excellent! However, the best part of my meal was the main dish. We each selected the orecchiette pasta flavored with olive oil, crushed tomatoes, garlic, basil and thyme topped with Salmon. You also have the choice of shrimp or chicken. First of all, the pasta stayed hot throughout most of the meal which is always a good thing. I like my pasta as hot as I can stand it. Second, the flavor of these simple ingredients was amazing and really blended well with the pasta and the fish. Finally, this salmon was cooked to perfection. It is the best salmon I’ve ever had really. Not seasoned with anything, but so moist and flavorful. My only regret is that I couldn’t finish every bite. I even took a break so I could eat more. I felt guilty even leaving a little.
Since I also like to cook and try new recipes all the time, I attempted to recreate this meal at home. I bought all of the ingredients and it was very easy. I started with olive oil and garlic in a small skillet. Once that cooked for a minute or so, I added the crushed tomatoes (not too much of the juice though) along with dried basil and thyme. You can use fresh herbs as well. I blended the hot mixture with the cooked pasta and topped with the grilled salmon. It tasted almost as good. The flavor of the sauce could have been stronger and the salmon wasn’t nearly as good. I guess I need a little more practice cooking salmon. It was still pretty tasty though and will go on my list of quick meals to make at home.
I’d like to add a little plug for the hotel as well. The service and rooms are top notch. The valet attendants, concierge and front desk staff are all very friendly and accommodating. The room was gorgeous! It had a huge bed with very comfortable pillows and bedding. You can watch TV on a large screen mounted on the wall. You also get your standard desk and sitting chair in the room. The sink is separate from the bathroom, which is nice when you’re sharing a room and one person is taking a shower. Best of all, you get to sleep in a blue glass building!! How many times have you done that?!
Anyway, if you’re looking for a quick getaway (and great food), check it out! http://www.greektowncasino.com
Showing posts with label Farmer's Pasta. Show all posts
Showing posts with label Farmer's Pasta. Show all posts
Sunday, April 26, 2009
Tuesday, November 18, 2008
Farmer's Pasta
Looking for a new pasta recipe that’s different than the traditional red sauce and the whole family will love? Then you will want to make this Farmer’s Pasta, courtesy of Food Network’s Giada DeLaurentiis. I hope you like cheese though because it is the cheesiest pasta you will ever make!
The recipe starts with sautéing 6 ounces of pancetta in 2 tablespoons of olive oil. Pancetta is an Italian style bacon that is cured with salt and spices. It really has a great flavor which adds to the taste of this dish. Once the bacon is crisp transfer it to a dish using a slotted spoon. Keep the pan drippings in the pot and sauté 3 teaspoons of minced garlic for 30 seconds. Next add 1/3 cup of all-purpose flour and whisk for two minutes. It is very important to time the cooking of each ingredient accurately to avoid burning any of them. As I’ve mentioned in other posts, I always prepare my ingredients prior to starting the cooking process so they’re ready when I’m ready to add them.
Now for the dairy…add 7 cups of whole milk. Yes, I said 7 cups!! You must add this gradually whisking all the while. It is very helpful if you have someone helping you during this step, but not necessary. Once all of the milk is added, bring to a boil over medium-high heat. Reduce to medium and simmer until the sauce thickens a bit, being sure to whisk regularly for about 5 minutes. Next, whisk in all of the grated cheeses which consist of 8 ounces of Fontina, 4 ounces of Mozzarella, ¾ cup parmesan and 6 ounces of Provolone. Your cheese sauce is now ready!!
Cook your pasta in another pot about 7 minutes until it’s almost al dente. Al dente is an Italian term which means ‘to the tooth’. It is used to describe pasta that is cooked but still has a firm bite to it. It is best to cook pasta al dente if you’re going to add it to a dish that will be cooking more in the oven.
Once the pasta is done, add it to your cheese sauce, then mix in 3 tablespoons of chopped Italian parsley, 3 tablespoons of fresh basil leaves and the cooked pancetta. Add salt and pepper to taste. Pour the entire mixture into a prepared baking dish coated with butter.
You probably think it’s ready to go into the oven now, right? Not yet! One more step. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 teaspoon of minced garlic and sauté about 30 seconds. Take off the heat and add 2 cups of fresh coarse bread crumbs. Coat the bread crumbs with the oil and garlic then pour on top of the pasta. Drizzle with olive oil and bake about 20 minutes until the sauce is bubbly and the bread crumbs are browned. You could definitely get away with a little less bread crumbs, two cups can be a bit overwhelming at times once it’s mixed in with the pasta.
The recipe starts with sautéing 6 ounces of pancetta in 2 tablespoons of olive oil. Pancetta is an Italian style bacon that is cured with salt and spices. It really has a great flavor which adds to the taste of this dish. Once the bacon is crisp transfer it to a dish using a slotted spoon. Keep the pan drippings in the pot and sauté 3 teaspoons of minced garlic for 30 seconds. Next add 1/3 cup of all-purpose flour and whisk for two minutes. It is very important to time the cooking of each ingredient accurately to avoid burning any of them. As I’ve mentioned in other posts, I always prepare my ingredients prior to starting the cooking process so they’re ready when I’m ready to add them.
Now for the dairy…add 7 cups of whole milk. Yes, I said 7 cups!! You must add this gradually whisking all the while. It is very helpful if you have someone helping you during this step, but not necessary. Once all of the milk is added, bring to a boil over medium-high heat. Reduce to medium and simmer until the sauce thickens a bit, being sure to whisk regularly for about 5 minutes. Next, whisk in all of the grated cheeses which consist of 8 ounces of Fontina, 4 ounces of Mozzarella, ¾ cup parmesan and 6 ounces of Provolone. Your cheese sauce is now ready!!
Cook your pasta in another pot about 7 minutes until it’s almost al dente. Al dente is an Italian term which means ‘to the tooth’. It is used to describe pasta that is cooked but still has a firm bite to it. It is best to cook pasta al dente if you’re going to add it to a dish that will be cooking more in the oven.
Once the pasta is done, add it to your cheese sauce, then mix in 3 tablespoons of chopped Italian parsley, 3 tablespoons of fresh basil leaves and the cooked pancetta. Add salt and pepper to taste. Pour the entire mixture into a prepared baking dish coated with butter.
You probably think it’s ready to go into the oven now, right? Not yet! One more step. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 teaspoon of minced garlic and sauté about 30 seconds. Take off the heat and add 2 cups of fresh coarse bread crumbs. Coat the bread crumbs with the oil and garlic then pour on top of the pasta. Drizzle with olive oil and bake about 20 minutes until the sauce is bubbly and the bread crumbs are browned. You could definitely get away with a little less bread crumbs, two cups can be a bit overwhelming at times once it’s mixed in with the pasta.
Just one last thing to do now and that is to enjoy your dinner!! There are so many great flavors in this dish with the garlic, pancetta, 4 different types of cheeses, the fresh herbs and the bread crumb topping. There are many steps involved, so it is best reserved for the weekend when you have a bit more time to cook. But it is well worth it and will be enjoyed by all!!Check out the full recipe here on the Food Network Website – Farmer’s Pasta.
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