Saturday, March 22, 2014

airplane food


someone once asked me, so do you photograph everything.  This wasn't the first time I have been asked that question... Well...the things I photograph help me to remember what I eat during the trip of course.

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This was from our KLM flight from Basel to Amsterdam, one hour and twenty minute flight.  Cheese sandwich, a sandwiched made with cheese, mustard and mayonnaise.  This was our second breakfast, first breakfast started 3am. 

Friday, March 21, 2014

Thursday, March 13, 2014

GCCL - Lunch - Nuernberger Kartoffefpuffer


Food images from our trip with Grand Circle Cruise on M/S River Melody Romance of the Rhine & Mosel Trip March 2014.

Traditional Nuernberger Kartoffefpuffer 

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Nuernberger Potato Pancake served with Bavarian Leberkaese on savory cabbage Roulade topped with Red Onions Sauce.  

Lunch Entree on March 13th, 2014.
To see the whole lunch menu click here.

GCCL - Lunch Menu

images from our trip
Romance of the Rhine & Mosel Cruise on Grand Circle Travel Cruise Line
 
http://jennylundephoto.blogspot.com/2014/03/gct-river-cruise-trip-soup.html

March 13th's Lunch Menu



To see pictures from this day click on the links below

Nuernberger Kartoffelpuffer

Pepper Pot Soup

Grandmother Style Plum Cake

Ice Cup

GCCL - Dinner Menu

images from our trip
Romance of the Rhine & Mosel Cruise on Grand Circle Travel Cruise Line
 
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March 13th's Dinner Menu

GCT - River Cruise Trip - soup

images from our trip
Romance of the Rhine & Mosel Cruise on Grand Circle Travel Cruise Line
 
March 13th's soup of the day

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Chicken Cram Soup with Diced Bell Pepper and Chervil

GCCL - American Pancakes



Food images from our trip with Grand Circle Cruise on M/S River Melody Romance of the Rhine & Mosel Trip March 2014. 
www.jennylunde.com

 American Pancake

Each day there is a breakfast special and this was March 13th special at Cochem's port.  

As you can see the pancakes are very thin, more like a silver dollar in size.  Half of the time you can find this in the buffet alternating with waffles, which are also thin and light.  The buffet serves them with either vanilla sauce or fruit sauce.  You can also find syrup, which is very thin, on the buffet counter.  There was another sauce I tried too, it might have been molasses.  It was very dark and heavy but not as thick as molasses.  I asked and was total it was a form of sugar.  To me American pancakes were closer to a crepe, which I love.  One of the morning they had pancakes in the buffet but with vanilla sauce and the special with Hawaiian Toast.  Not a fan of Hawaiian toast or vanilla suce, so I asked if I could get fruit sauce instead.  I was so delighted to get a bowl of fruit sauce.  That was my favorite breakfast.  

Wednesday, March 12, 2014

Kincaid's - Grilled Hibachi Salmon ponzu glaze


Kincaid's Restaurant downtown St Paul









Grilled Hibachi Salmon ponzu glaze served with pineapple chutney and sticky rice.

Tuesday, March 11, 2014

Kincaid's Restaurant - restaurant week




Located in the Larson Building downtown St Paul.  
380 St Peter Street #125 across from the Landmark Center.





Restaurant Week Tasting Menu
Cory Anderson - Sous Chef

Dinner — $30




Appetizer (Choose one):

www.jennylunde.comNew England Clam Chowder

Soup of the day - Ginger Curry Squash Bisque with Creme Fraiche

Maytag Blue Cheese Salad  - Chuck of blue cheese, crumbs of egg and almonds slices

Hearts of Romaine Caesar Salad

                                                                                             Iceberg Lettuce Wedge



Entrée (Choose one):

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Rock Salt Roasted Prime Rib
Smashed Yukon potatoes, roasted vegetables, herb jus, spicy horseradish


Roasted Chicken Dijon
Asiago, smashed Yukon potatoes, wilted spinach and bacon leek relish
 

Grilled Mahi Mahi
Maple glazed, walnut caper relish, parsnip puree
 

Grilled Hibachi Salmon
Pineapple relish, sticky rice, ponzu glaze



Rigatoni Bolognese
Spicy Italian sausage, pear tomatoes, roasted red peppers, garlic cream
 

                                                     Braised Pork Shank
                                                        Smashed Yukon potatoes, Mango chucks, brussel Harissa maple glaze sauce



Dessert (Choose one):
Burnt Crème – served with fresh strawberry and whipped cream
 

Key Lime Pie - Nellie and Joe's famous Key West Lime juice Pie with lemon sorbet




Monday, March 10, 2014

GCCL - Dinner 10th.

Food images from our trip with Grand Circle Cruise on M/S River Melody Romance of the Rhine & Mosel Trip March 2014.  

One of the things we wondered about our trip was What about the food.  What were we going to eat.  Was it good.  Would it be our style of food.  I have to say the food was amazing.  Presentation of each plating was thought out.  Some items were carefully sculpted into shapes and placed on the plates.   Images were taken with a Nikon P7000 camera, never thought the food would look so good to have brought my good cameras along. 

Dinner
March 10th, 2014

Appetizer
 Orange Lentil Salad with Grilled Chicken Stripes 
and Tomato Dressing
http://jennylundephoto.blogspot.com/2014/03/gccl-dinner-menu.html

Soup
Minestrone - clear tomato broth with vegetables and pasta 
http://jennylundephoto.blogspot.com/2014/03/gccl-dinner-menu.html

Entrees
Hete Bliksem Van Stoofperen Met Klapstuk
Slice fo tender boiled Rump of Beef with Horseradish Sauce Served on 
Dutch Potato Apple Mash

http://jennylundephoto.blogspot.com/2014/03/gccl-dinner-menu.html

Pan Fried Tilapia Fillet with Reduced Tomato and White Wine Sauce
Presented on Carrot Mousseline and Saffron Rice

http://jennylundephoto.blogspot.com/2014/03/gccl-dinner-menu.html

Mushroom Risotto Topped with Green Asparagus and Fresh Grated Parmesan Cheese

http://jennylundephoto.blogspot.com/2014/03/gccl-dinner-menu.htmlDessert 
Trier Biscuit
Sponge Cake Stuffed with Vanilla Cream Arranged with Honey Parfait and Fruit Sauce

Cheese Plate
International Cheese Plate


http://jennylundephoto.blogspot.com/2014/03/gccl-dinner-menu.html

GCCL - Willemstad pastries


 images from our GCCL river cruise trip
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Bakery in the little town of Willemstad

De Echte Bakker

There were many different baked goods to pick from for a very small town.  Baked Bread displayed in the window for all to see.
We Picked Pecan-noten, which was very tasty, light and fluffy.  The Gevulde koek was heavy and dry.  We didn't eat half of it.  It was more like a cookie.  Should have picked the Amandelbroodjes. 
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Sunday, March 09, 2014

Hazel's Northeast - Bolognese


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Pasta Bolognese - A light homemade creamy tomato sauce with lots of pork sausage.  The pork sausage give a sweet taste to the sauce with is different than most bolognese sauces.  

Saturday, March 08, 2014

Inside Firelanke Grill House




Firelake Grill House & Cocktail Bar 


located on the second floor in the Radisson hotel

Friday, March 07, 2014

FireLake - Chocolate Pudding Spoon Cake

FireLake Grill House & Cocktail Bar
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Chocolate Pudding Spoon Cake with salted caramel and pecans

Thursday, March 06, 2014

Hazel's Northeast - Beet Salad


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Roast Beet Mixed Green Salad - now this is how a beet salad should be.  The right ratio of beets to salad, so many salads either have so much beets with little bits of salad or way to much salad with two or more pieces of beets.  Even the ratio of chevre, goat cheese, and pecan nuts is prefect too.  The champagne vinaigrette dressing was light and not heavy at all. 

Wednesday, March 05, 2014

Kincaid's Restaurant - St Paul

Kincaid's Restaurant - St Paul

380 St. Peter Street #125
St. Paul, MN 55102

651.602.9000

Jennylunde.com

 Braised Pork Shank with a harissa maple glaze

Smashed yukon potatoes, ginger mango, roasted vegetable 

 

Tuesday, March 04, 2014

Fire Lake Grill House & Cocktail Bar

 
   
 www.jennylunde.com

2100 Killebrew Dr

Bloomington, MN 55425

Phone:(952) 851-4040
 
www.jennylunde.com

Restaurant Week

Lunch — $10

Choice of one soup, one salad, one sandwich & dessert

 Appetizer (Choose 1 Soup & 1 Salad):
  • Rotisserie Bison, Tuxedo Barley & Sage Soup

  • Minnesota Mushroom, Leek & Wild Rice 
  • Roast Chicken & Rocket Pesto
  • Gathered Greens
  • Minnesota Amablu cheese, Haralson apples, cranberries, candied walnuts, sherry vinaigrette 
  • Minnesota Salad
  • Cranberry-wild rice croutons, Stickney Hill chevre, Bushel Boy tomatoes, bacon, corn, cucumber, onion, balsamic vinaigrette 
  • Baby Kale & Wild Arugula Salad
  • 9 minute egg, crisp pancetta, parmesan-rye crumble, green goddess, black pepper

www.jennylunde.com Entrée (Choose one):

  • Pit Smoked Duroc Pork - Bacon Marmalade, pickled cabbage slaw, cranberry-wild rice bread 
  • Orchard Chicken Wrap - Apples, celery, cranberries, grapes, walnuts, Mesclun greens, brick oven lefsa
  • Prime Rib Popover Dip - Rotisserie Prime Rib, caramelized onions, Tilsit cheese, horseradish cream & Au jus
  • White Bean Vegetarian Melt - Hummus, roast tomatoes, grilled eggplant, mushrooms, spinach, fontina cheese, molasses, multi grain bread

 

 

Dessert (Choose one):

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  • Chocolate Pudding Spoon Cake
    Salted caramel, pecans

Monday, March 03, 2014

Hazel's Northeast




www.jennylunde.com

2859 Johnson St. NE
Minneapolis, MN 55418


Lunch



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 Roast Beet Salad - with walnuts, goat cheese and vinaigrette dressing



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Pasta Bolognese -Spaghetti with homemade creamy tomato pork sausage sauce with parmesan and served with a baguette



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Audubon Sandwich - Sliced turnkey, shaved ham, bacon, cheddar and swiss cheese, tomato and honey dijon on wild rice cranberry bread from Sarah Jane's bakery two doors down.




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Fried Pickles - deep fried cornmeal breded dill pickles chips with spicy ranch dip