Celebrated my birthday at Cafe Hollander. Delicious all around!

BBQ Boar	Macaroni & Cheese with Bacon
Bacon Burger	Turkey Avocado Wrap

Enjoyed a delicious lunch with my mom at Zesti, our new favorite place in Hartland. We shared plates, and I would definitely order all three again.

Beef Vegetable Soup	Ceasar Salad
Banh Mi

Decided to try Firefly Urban Bar & Grill for the first time for Valentine's Day celebration. We had a delicious meal and great service (even though our entrées came a little too quick since we weren't done with our first course). Overall, a nice celebratory dinner.

Pomegranate Fizz	Mixed Cerignola Olives
Lobster Bisque	Side Salad
Grilled Salmon	Sea Scallops & Crimini Risotto

3 cups bread flour (13 oz)
1 packet (1/4 oz) instant yeast
1-1/2 teaspoons salt
Oil as needed

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex, ceramic or in our house the Pampered Chef Stoneware Deep Covered Baker) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

1 big loaf


New York Times Cooking

6 cups chicken broth
2 chicken breast halves (boneless, cooked and shredded)
6-oz pkg long grain and wild rice blend, quick cooking version (Uncle Ben's)
3/4 teaspoon ground black pepper
1/3 cup all-purpose flour
1/2 cup butter (1 stick)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1 cup mushrooms, chopped (optional)
3 cups half and half

1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and sauté for 5 minutes. Stir in contents of seasoning packet and mushrooms if using, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Sauté roux for 3-4 minutes to cook out raw flour taste.
5. Stir in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes.

6-8 servings


Food.com


See Nutrition Facts at myfitnesspal