Tag: saffron
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Restaurant Week? Let’s call it Restaurant Month

Another week of Houston Restaurant Week! Let the delicious (and affordable) vegetarian dining begin!

As reported by Culture Map and KRIV My Fox Houston this morning, Houston Restaurant Week (which formerly ran August 1 – 21, 2010) announced this morning that $35, three-course dinners and $20, two-course lunches – all benefiting the Houston Food Bank – will continue on through September 6.  (That’s Labor Day weekend!) Read More

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Part Two | A Vegetarian’s Guide to Houston Restaurant Week

Editors note:  Houston Restaurant Week, an annual dining event benefiting the Houston Food Bank, is upon us.  Running three weeks this year, August 1 – 21, 2010, participating restaurants throughout the city offer two-course lunches for $20 and three-course dinners for $35.  This is the second in a two-part series on vegetarian offerings during Houston Restaurant Week.

Indika's chef Anita Jaisinghani serves up traditional Indian recipes with "nouvelle" spins in Houston. (As captured by ZagatBuzz and published on Flick)r

I really, really like Indian cuisine.  And I really, really, really like going to Indika.  The whole experience is heart warming for me.  The food is delicious and interesting, the warm colors in the dining room make for a fun experience and kind and knowledgeable service is greatly appreciated.  All this – and amazing food – makes me feel compelled to visit during the remainder of Houston Restaurant Week 2010.   Read More

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Greek-Style Mahi Mahi

Greek Mahi Mahi with marinated tomatoes and saffron, fennel orzo

I have a little game I sometimes play before dinner.  I imagine a place, a lovely place I’ve probably never been, and then plan a meal to go with my vision of that far-off, vacation destination.  Today, I invite you to play with me.  To get started, take a moment and check out this gorgeous slideshow of images from Greece.  Now, close your eyes and breath deeply for a while while you think of the ocean, the smell of salt in the air, the warm winds on your skin…

I can’t take the credit for finding this wonderful Greek-Style Mahi Mahi recipe (thanks Kirk!) but it fits perfectly into my game.  Originally published in Gourmet last year, it’s very simple to make and boasts dramatic, rich flavors.  While most Greek Mahi Mahi recipes I’ve found call for Kalamata olives to add the Mediterranean punch to the dish, this one focuses on rich, salty feta.  This is made into a simple aioli that is smeared atop the fish prior to cooking under the broiler for a mere 15 minutes.  The resulting tangy dish is stupendously good.   Read More