Dining Dish (a.k.a, Dara Bunjon) is founder of Dara Does It, which caters to the food industry everything from PR to food styling to cooking instructions, and more. Enjoy her rants, raves, recipes and food adventures, and let her know yours!

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Calas, Belle, Calas Tout Chauds!

Three...A Patterson Park Restaurant

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AGA, Me and Recipes

5 comments

July 17, 9:51 AM

by Dining Dish, Baltimore Dining Examiner

It was my first, you can remember your first, you know it was awkward, a lot of fumbling around but the deed got done. As a recently ordained AGA stove demonstrator, I lost my AGA cherry yesterday when I did my first cooking demonstration on the Rolls Royce of stoves at the Appliance Source in Easton.

What is unique to the AGA stoves is they are centrally heated and the stove cooks with radiant heat, there are no heat controls or electronic knobs – it is always on and ready to go. You might remember seeing the stove on the Two Fat Ladies television show. It's at the top of my wish list.

A picture is worth a thousand words – check out the video.

Scallion Cilantro Pancakes

I’m writing about my adventure because I adapted two yummy savory pancake recipes that I want to share with you, one being a scallion cilantro pancake that I adapted to an approximate 2 inch pancake to hold thin slices of teriyaki steak. I didn’t make the dipping sauce and I substituted chopped cilantro instead of the small cilantro leaves and sliced scallions instead of the 1 ½ inch pieces of scallions. I like the pancake as a foil to the teriyaki steak - RECIPE

As for making teriyaki steak, so simple, get a jar of Kikkoman’s Teriyaki sauce and marinate your steak.

Mustard Dill Pancakes with Smoked Salmon

Again, I made smaller versions of the pancakes, 2 inch rounds to hold the smoked salmon. The pancakes were full of flavor and the mustard seeds (readily available in the McCormick display – the glass bottle priced out better than the little plastic jar) added a nice crunch. I added some dill to the sour cream topping and didn’t used the caviar. These pancakes look like they would freeze well. Feel free to substitute crème fraiche for the sour cream. - RECIPE

Topics: Recipes , Asian Food , Dara's Fabulous Adventures , Video

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Calas, Belle, Calas Tout Chauds!

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October 13, 10:10 AM

Almost lost in the rich food history of New Orleans are calas, a rice breakfast fritter. In the 19th century the calas women would call out, “calas, belle, calas tout chauds!” (“calas, calas nice and hot!”). Poppy Tooker, cooking... Read More
Topics: Recipes , Inquiring Minds , Video

Three...A Patterson Park Restaurant

1 comment

October 11, 11:46 AM

Last night I took my husband out of his 2 mile radius of the house comfort zone, down to the edge of Patterson Park to Three Restaurant. For me it was my 2nd visit, though my first time with former Pazo Executive Chef, Peter Livolsi as the top toque. The... Read More
Topics: Review , Raves , Restaurant

No Purple Feet for Me

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October 8, 1:38 PM

While harvesting grapes at Basignani Vineyards, I couldn’t help thinking of the great Lucille Ball and her infamous Lucy Riccardo grape stomping episode. My outfit differed, my head covered with a baseball cap versus Lucy’s bandana,... Read More
Topics: Recipes , Raves , Drink , Dara's Fabulous Adventures , Inquiring Minds , Fun Video

Roux the Day

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October 7, 7:58 AM

Should it be called the Holy Trinity? Why no butter? What is a celery vase? Those questions and more are answered in the following videos.Food historian and cooking instructor, Poppy Tooker and the matriarch of Creole cooking, Leah Chase discuss... Read More
Topics: Dara's Fabulous Adventures , Inquiring Minds , Video

Dining Examiner's Best Of

1 comment

September 30, 1:37 PM

We’ve been asked to kick off a new feature here at Examiner.com with our “Best Of”. What a title to give someone, a place or thing and what an ego one must have to think what they deem the best of “something”... Read More
Topics: Asian Food , Raves , Dining Bargains , Video , Restaurant

Every Restaurant is the Fulfillment of Someone's Dream

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September 25, 3:48 PM

What is the state of the restaurant industry? As the Restaurant Examiner, I feel it is my duty to report. “Every restaurant is the fulfillment of someone’s dream”, quipped Dawn Sweeney, President and CEO of the National Restaurant... Read More
Topics: Inquiring Minds

Something Different for the Table at Rosh Hashanah

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September 24, 12:28 PM

Jill Bloomfeld of http://www.teachkidstocook/ sent me this recipe, something different for the Jewish Holiday table. Jill said "this recipe turns gefilte fish haters into fans. When it comes out of the oven, it looks like cake! Use cookie cutters... Read More
Topics: Recipes

Sauce Piquant - A Verbal Recipe from New Orleans

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September 22, 7:06 PM

It has been 25 years since I was in New Orleans and I'm back in NoLa. I went on a recent market tour and found Jack Oser at the Gretna Farmers Market who gave me an oral recipe for Sauce Piquant. Being your dining mama, I picked up the trusty... Read More
Topics: Recipes

From Italy Pre-War to Today's Table - Amarcord

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September 14, 10:07 AM

One of the benefits of my diverse food writing is receiving advanced copies of cookbooks and food related books. Publicist extraordinaire and friend, Carrie Weinberg-Bachman, formerly of Harper Collins/Wm Morrow, forwarded the soon-to-be released copy... Read More
Topics: Reminiscences , Recipes , Raves , Inquiring Minds