Traditional recipes

Rare Filet Mignon, Brioche Crouton with Mustard Butter, Raspberry

Rare Filet Mignon, Brioche Crouton with Mustard Butter, Raspberry

Looking for an Oscar worthy appetizer? Check out this savory recipe that was served at Elton John AIDS Foundation’s Academy Awards Viewing Party. These light and crispy croutons are paired perfectly with hearty filet mignon cube cuts and tangy sweet sauce.


  • 12 one-inch round discs of Brioche bread cut ½ inch thick
  • 4 Ounces piece of Filet Mignon
  • 1 Tablespoon of olive oil
  • 4 Ounces of butter
  • 2 Teaspoons of Dijon mustard
  • salt and pepper (to taste)
  • 12 raspberries (for garnish)


Calories Per Serving1483

Folate equivalent (total)626µg100%

How They Fared

Since times of operations of the restaurants vary, make reservations far in advance, so you'll have time to adjust your schedule. Lɺuberge de l’Ill Rae Collonges, Illhaeusern, (89)71-83-23.

The closest we came to three‐star perfection was at this beautiful country inn on the banks of the river Ill, in Alsace. Weeping willows curtain the window walls of the dining room, accented by a leafy‐green color scheme, polished dark antique furniture and gleaming heavy silver holloware.

Jean Pierre Haeberlin oversees the dining rooms, which he designed, while his brother Paul in the kitchen steers a course halfway between the cuisines nouvelle and classique.

The appetizers included a salade de lepereau — filets of baby hare with slivered artichoke hearts, and the wild mushrooms morifles and chanterelles. That darling of the nouvelle cuisine chefs, scrambled eggs as light as crepe de chine, rimmed with glace de viande and shadowed with black truffle shavings was served with a vermeil fork and spoon. This dish could only be faulted only because it was too generously portioned.

Paul Haeherlin's celebrated saumon soufflé, a pale pink moist slice of salmon peaked with a soufflé of pike, all glazed under a white wine, cream and Riesling sauce, was sparked with a dab of fresh tomato concasse.

A twinning of braised breast slices of pheasant and partridge, decked out with chestnuts and a rainbow of woodsy wild mushrooms, was served with thin, airy Breton cornmeal pancakes that made the most of the clear, winey game sauce.

Kidneys in mustard cream were flawed slightly they were too finely diced and awash in too much sauce, so the effect was somewhat soupy, and, also, the sauce was a shade too sharply tinged with mustard. The eggy, thick Alsatian noodles, glossed with butter, were almost superb enough to compensate for the shortcomings of the main dish.

There was a beautiful array of cheese here, and with it paper‐thin slices of rye bread studded with walnuts. Even a dessert as simple as

creme caramel reached new heights at the Haeberlins', as did pale grapefruit sorbet. Al-

sace's own tarte aux quetsches, though made

with the proper small blue plums, lacked the cinnamon that was needed. Petits fours did

not taste quite as wonderful as they looked, and the tea bags were Tetley's. The service was efficient and courteous, if somewhat impersonal and distracted.

Restaurant Plc, 285 Avenue Victor Hugo, Valence-sur-Rhone, Drome, (75) 44-15-32.

Pic, the least‐known three‐star restaurant In France, is set on a quiet residential street in the middle of the pretty, snugly bourgeois town of Valence.

. Jacques Plc oversees the kitchen in the restaurant begun a generation ago by his father, Andre, who stands at the door greeting guests (mostly the solidly prosperous, formally dressed local farmers and shopkeepers) as they enter this pretty villa with its flower-garden courtyard.

The decor here most resembles a lavishly decorated hotel dining salon—formal, expensive and fancy. Tables were large and chairs ample and the service was warm.

Emince of duck with flecks of truffles and a satiny slice of fresh duck liver, as well as the delicate breast meat of the tiny game birds, becassines, in shatteringly crisp puff pastry preceded the fillet of Imp, sea bass in a frothy veloute sauce, heightened by a crown of impeccable caviar.

Fricassee dɺgneau an basilic, a lamb stew that included nuggets of kidneys and sweetbreads, was Just a bit too heavily perfumed with basil, although lovely nonetheless. The nolsettes of venison was the tenderest most flavorful exam* of that meat that I have ever had, made even more sublime by the chiffon light, wine‐dark sauce.

Here too, rye bread set with walnuts accompanied an exceptional selection of cheeses. Desserts lived up to the rest of the meal—cold orange souffle, a wondrous fresh grapefruit sorbet, petits fours and lacy crepes enveloping homemade confiture.

Alain Chapel (La Mere Charles), Mlonnay, (78) 91-82-02.

This simple, stylish restaurant near Lyons, with its tiles, rough plaster walls and almost starkly elegant interior, suggests a Spanish hacienda, but the style of menu, food and service is pure French. This ranked as one of our favorites in spite of two disappointing courses at our first dinner. We ordered the fillet of bar with oignons confit at what amounted to the insistence of the captain and it proved a disaster, the onions having been simmered down to near marmalade and tossed with slivered, sautéed orange rind, to make a distractingly sweet yet bitter relish that overpowered the fish.

And, having heard that one of Chapel's masterpieces was oreille de veau farcie — a stuffed calf's ear—we ordered that, although here, and to his credit, the captain tried to steer us in other directions. We should have listened, for although the dish was not awful, it was just silly — a tough dry ear with breading that had fallen off, filled with unbound, tasteless crumbles of sweetbreads, an affair that seemed pointless even if it was a uniquely local specialty.

But all other dishes that made up that dinner and lunch the following day were spectacular. The celebrated gateau de toles blondes, an ethereal pale golden hot mousse of chicken livers and marrow, blanketed with a pink crayfish sauce, and a smooth, warm pâté of. eel in savory puff pastry with two frothy butter sauces were inspired appetizers.

The poulet de Bresse en vessie, a dewily moist t ruffled chicken poached and snugly sewn into a pig's bladder to retain its own juices, then served with a cream sauce accented with foie gras and al dente turnips and carrots, was excellent and can be ordered for one here, whereas most other places insist that it be for two.

The multicourse dessert extravaganza

presented here was the most lavish of all: the frosty silver miniature milk pails filled with delicate fresh fruit sorbets, each more in-

spired than the last, tiny custard‐filled pastries, a fragile millefeuille with tiny fresh strawberries and homemade vanilla ice cream.and petits fours, miniature marvels. Lunch was composed of equally sublime delights — a salad of lobster meat with breast of squab and truffles, and a trinity of salads such as raw mushrooms and violet artichokes with chervil, baby spinach with warm slices of duck liver and a “pattes rouges” of crayfish with tarragon.

Tender, mild kidneys and a simple, rosily rare filet mignon of Iamb with a ring of miniature vegetables were main courses that we would gladly repeat. Service was concerned, friendly and efficient.

Les Pres et les Sources dɾuttenle (Michel Guerard), Eugenie‐les•Bains, (58) 58-19-01. •

The name refers to the hotel‐spa as well as’ the elegant country restaurant that Michel Guerard has made into a mecca for the cuisine minceur (slimming) and gourmand (fat toning), but always, always, nouvelle.

The dining rooms done in country fabrics of brown and white with huge painted panels of seasonal fruits and game and an old country cupboard full of homemade preserves (for sale), combine to create a handsome if studied backdrop.

It is necessary to order dessert as soon as you sit down, if you want pastry, because it will be baked to order. Our first dinner began with a Guerard signature dish, the creamy scrambled eggs with chives served in egg shells and topped with caviar. Equally transporting, if less publicized, was the soupe d⟬revisses a la nage, a cream of crayfish soup. Another excellent appetizer was dark, moist slices of jambon dɺile de canard, sliced breast of duckling air‐cured like ham,

Le marche du pecheur en cocotte was an Immaculately steamed mélange of rouget and whitings, dotted with sea‐fresh mussels and oysters with a sauce that combined beurre blanc with tomato concasse. Bits of seaweed steamed with the fish sweetened both flavor and aroma. Braised merlan (whiting) with firm julienne slivers of carrots, leeks and turnips in white wine sauce. was less magical, but still delicious.

A baron of rabbit with snow peas, sheer homemade noodles and turnips was somewhat steamy and lacking in depth of flavor, the meat not having been browned at all. It paled beside the grillade de canard de Chalosse, a thick filet of duck breast grilled over a wood fire, sliced rare, and served with a vinegar‐edged cream sauce.

. The tart chaude aux pommes acidulees, the freshly made puff pastry that held pungent apple slices, was the worthwhile result of our advance order, and the marquise au chocolat with coffee‐flavored cream had to be numbered among the best half‐dozen desserts of the entire month.

The lunch minceur was somewhat less rewarding, for along with calories, Mr. Guerard seems to have eliminated flavor. (Or could it be the calories themselves have flavor?) The opening salad combined crisply cooked string beans, grapefruit, lobster and canned white asparagus in maynnnaiselike tomato‐pink dressing slyly laced with paraffin to replace the customary oil.

A baron of lamb said to have been braised with fennel seemed to have been steamed and was uninteresting alongside it were overcooked, waterlogged slices of zucchini and eggplant. The only inspired touch was a fresh pear sorbet with mint that brought with it no sense of deprivation whatever.

We had ordered in advance le pot au feu de Pot au Feu, that marvelous mélange of beef, duck, pork, vegetables and tiny crunchy balls of cabbage, all simmered in broth and served with pickled cherries, cornichons, a fresh tomato sauce and coarse salt. It is, understandably, the dish that made Mr. Guerard famous at his first restaurant, Le Pot au Feu outside of Paris.

Before the pot au feu came two appetizers,

three little puff pastry packets, one filled with morilles, another with crayfish and caviar

and a third with braised lamb sweetbreads. Salade Buissonniere, a subtle blend of smoked salmon and sturgeon, frilly greens and avocado, was less complicated but a better starter for the heavy course to follow.

Paul Bocuse, Qual d’Illhaeusern, Collonges-au-Mont-d'Or, Lyons, (78) 22-01-40. No man to hide his light under a bushel, Paul Bocuse has his signature traced out in green neon, blazing against the night sky above his restaurant. The dining rooms have been decorated with a heavy hand, in what might be considered baronial bawdy‐house style, complete with bad art and lurid red candles. Service was offhand but adequate.

Only three dishes stood out as being truly spectacular, among them an inspired, saffron‐scented mussel soup and an impeccably constructed loup en croate a whole sea bass filled with a mousse of lobster, then baked in puff pastry that remained crisp in spite of its moist filling and the light tomato and cream sauce Charon ladled overall. warm pâté of the game birds becassines served with truffles and terrines of squab, foie gras and duck were also excellent.

As for the rest, the gateau de foies de vo‘allies was so heavy and dark that one suspects it may have been made with beef liver, the escalope de turbot vigneronne came as firm and fresh fish overpowered by a stingingly acidic wine sauce, and the truffled poularde de Bresse en vessie with vegetables, while pleasant, did not approach the version done by Alain Chapel.

Neither the tough, salty aiguillettes de canard with turnips nor the fatty chunks of lamb filet with tarragon sauce were in anyway distinguished, and the fricassee de poulet au vinaigre tasted like sauerbraten.

Although the cheese tray was enormous, consisted of many rows of the same cheese. Fruit sorbets were almost worth the trip (most especially the raspberry), as was thin, dark‐chocolate layered torte and some bonbons that seemed to be spiked with cognac. The pistachio ice cream was awful.

Hotel Restaurant Trolsgros, 22, Cours de la Republique, Roanne (Loire), (77) 71-66-97.

What you see when you get to the grimy, industrial city of Roanne is a nondescript rail. road station hotel operated by the Troisgros brothers, Jean and Pierre. The dining room had all the charm of a restaurant in a German railroad station, with drab brown wood walls: faded, sleazy, greenish net curtains, and tables crammed together. To he sure, it was being remodeled, so perhaps by now the setting is more felicitous.

Even forgetting the brusque, hectic service and the hard‐sell push for the standard prix fire carte, it was the food that was most disappointing. Among the better choices wero the appetizers of mousse de grives (a Juniperscented pâté of larks), the huitres chaudes Julia (hot oysters in butter) and thin esca- lopes of salmon in sorrel sauce. But the much publicized mosaic pate of mixed vegetables was served tooth‐achingly cold, the salade nouvelle looked and tasted washed out and the puff pastry with sweetbreads was sodden. Aiguillettes de canard, the sliced boned breast of duck, was dry and overdone, and the legs of the duck served au vinaigre the following day for lunch were stringy and their sauce lacked subtlety and richness.

Three slightly dry, faintly thyme‐scented chops of brebis (a ewe, or female lamb) were a bit better and the Charollais beef with marrow in red wine sauce was the closest approach to excellence of any of the dishes.

The cheese assortment was interesting and the blueberry clafoutis atrocious. So was a wobbly millefeuille pastry, although its creme patisserie filling was excellent, as were petits fours and candied citrus peel.

Taillevent, 15 rue Lammenais, 8e, Paris, (1) 225-05-08.

Much was expected of this respected old house, but little was delivered. Certainly nothing about the simple, traditional, woodpaneled setting could either offend or inspire it simply suggested a good private club. Service turned out to be brusquely efficient and somewhat unconcerned.

The food was most disappointing and only three dishes approached excellence: the cervelas de fruits de mer, a poached sausage of mousselike pike and shellfish with ttuffles and pistachios in a creamy beurre blanc another appetizer of the season's earliest foie gras in a port wine aspic and a dessert, honeygilded chocolate ice cream.

In between we suffered through gourmandise printaniere, a washed‐out sweetbread salad hors d'oeuvres, and a poularde de Bresse with crayfish sauce that was so poorly devised and seasoned it could have been prepared frozen banquet main course. Much better was a saddle of lamb with kidneys, slightly overroasted by our standards, and perfectly grilled beef tournedos with marrow that were at least creditable.

A cassis sorbet, billed as a “zephir,” was remarkably like black raspberry Jell‐0, vacherin was filled with a tasteless chestnut puree, the charlotte with pears was fair and the gateau aux noix was an above‐average chocolate nut torte.

La Pyramide, Boulevard Fernand‐Point, Vienne, (74) 85.00.96.

Having had one of the great meals of my life at this restaurant in 1953, it was especially saddening to note its decline since the death of its chef‐owner, Fernand Point, 23 years ago.

The most notable dish was a raspberry sorbet made with artifical flavoring and notable for that reason alone.

The mousse de foie en brioche was a calamity, with both pâté and brioche dry and stale. The cassolette St. Jacques combined leathery scallops and overcooked spinach in sauce that tasted dark brown. Escalope de seamen Pyramide, a poached slice of salmon on sorrel with an acceptable velouto sauce, was decent, but the jambon cult Madero looked and tasted like cafeteria ham In gravy. Terrine de grives with juniper was fair If a little too soft,

That wondrously meaty, mild fish, omblechevalier, was overcooked in port, but the ‘Mediterranean fish rouget, grilled with an. chovy butter, was moist and properly piquant. Not so the cotton‐dry pheasant with Overbolled cabbage.

But even If the kitchen had seen better days, one would think the management still knew how to select cheese. The platter presented to us consisted of dried out and cracked bits and pieces of banal types.

Oustau de Baumantere, Les Daux-de-Pro. vence, (90) 97-33-07.

Baumaniere is an unbelievably beautiful resort hotel with garden courtyards and swimming pools, set in a dramatic, otherworldly landscape of turreted stone caves once occupied by troglodytes. The cavernous restaurant, as well as the hotel, is under the management of Raymond Thuilier, once highly respected chef, but what he oversee. ‘ now is rundown. seedy and depressing. The staff is surly and overbearing.

A keynote here is the melba toast wrapped in trademarked cellophane bags, a fitting lead into the starchy lobster bisque, alincy certainly canned a ragout of lobster wit:, sopping wet, soft vegetables a watery sole fillet in leaden puff pastry cloyingly swet and greasy duck with limes that could ha helped but didn't and two of the tiniest, movt shriveled‐up lamb chops imaginable. Cheese and pastries were what you might expect given what went before.

Lɺrchestrate, 84, rue Varenne, Paris 7e, (1) 551.47‐33.

A dining room with Oriental touches indicates Alain Senderens's passion for the East. In fact, he likes it so well he was in Ceylon when we were at his restaurant. Prices here are exorbitant for portions that are almost laughably small.

For appetizers we tried three salads, one of duck and lobster with mango and basil that was sweet enough to be dessert, another of sweetbreads and girolles, the smoky wild mushrooms, served warm and very good, and the third of virtually flavorless scallops marinated with a corn salad.

Well‐sautéed but bland kidneys were garnished with the best thing tasted in this restaurant — roasted whole shallots in skins, reduced to a buttery purée.

Boned and cut‐up pigeon, meltingly tender, was served on a thick conserve of leeks (poireaux confits) and was the best all around main course. But the aiguilletes de canard with sherry vinegar were as caramelized as candy apples, almost inedibly so.

The cheese tray held a pleasant array but the raisin and nut muffins served with it were also too sweet. Not too surprisingly, pastry was good, since that's supposed to be sweet—the paper‐thin and crackling apple tart bonne femme baked to order for two and a fresh pear charlotte with a chiffonlike mantel of fresh raspberries.

Le Vivarois, 192, Avenue Victor Hugo, Paris 16e, (1) 504-04-31.

Although Charles Peyrot, the chef and owner, is much celebrated, the dinner for four we had here was consistently abysmal and the service rude and inept.

The interior is obviously meant to be original but, with its shrunken, faded tablecloths, plastic furniture and dismal lighting, it reminded me of coffee shops in modern hotels in Bulgaria. The food might be found in Bulgaria as well, starting with a mousse de grives that was surely rancid and a salade of petits legumes that was an ordinary melange of cold, overboiled vegetables. The oysters chaudes in a warm curry sauce and the sole in a snowy beurre blanc with julienne of leeks and carrots were the best dishes.

The turbot specialty, was not available, so instead we had goujonettes des trots poissons au poivre vert, a fine green peppercorn sauce but over three fish totally undistinguishable from each other, and all exactly like turbot. We asked the waiter which fish they were and he disappeared, never to “return. The piece de boeuf poelee with shallots and foie gras was tough and overly complicated, and estragonade de volatile Bressane was a travesty —chicken au vinalgre really, but in a completely curdled cream sauce.

When the captain asked if everything was “bon,” we replied that it was definitely “pas bon,” upon which he brought the master himself, who asked what was wrong with the virtually untouched chicken. When told, he replied with infinite calm, “Je suis desolde” — but not half as desolee as we were when the check came with the charge for the chicken.

When we ordered a nut soufflé, also listed as a specialty, we were told by the captain that the kitchen did not have souffles that night. But we explained that no one has souffles until he makes souffles and since they had eggs, sugar, nuts and an oven, why not? He complied and we had the only dish that could be pronounced great.

French Onion Soup

Great spot to watch multiple TVs. Ordered French onion soup which was delicious and a loaded baked potato w/o sour cream. Potato arrived with butter and sour cream. Had to ask for cheese and bacon bits. Husband ordered medium rare filet mignon and it arrived pretty rare looking to me, but he said it was fine.

Others will see how you vote!

  • Preston H.
  • Nashville, TN
  • 0 friends
  • 15 reviews
  • 18 photos

Miller's Ale House has something for everyone. You can't go here and not find something on the menu that appeals to you. Also, once you are seated, there are plenty of screens showing both sports and some videos of people doing all kinds of funny stuff to keep you entertained if your table mates or your own mobile device aren't cutting it. The food here is good. I enjoyed my philly cheesesteak and fries and also my zingers and fries I got on a different occasion. The french onion soup is yummy. My tablemates enjoyed their food to a certain extent. In my opinion, Miller's tries to offer something for everyone at reasonable prices.

Others will see how you vote!

Since Logan's Road House closed in the Cool Springs area we had wondered what would take it's old spot. As it turns out, Miller's Ale House is a bit of an upgrade in our opinions.

We have been twice and although some menu offerings are better than others, on balance we are finding things to like. On both visits our party was quite pleased with the Crispy (Beer Battered) Cauliflower. It is beautifully fried, but is a seriously tasty way to spend some calaories, if you're so inclined.

Another standout is the very best French Onion Soup I have ever tasted (and I'm not a fan of that dish until now!). It is not the typically over-salted bowl most serve up. But the broth, seasoned bread crouton and melted cheese crown (Provolone?) perfectly compliment the copious sweet onions .

Meat Loaf was dry and under-seasoned. Gravy didn't even help. Caesar seemed a bit under-dressed. Farmers Veggie Soup got lackluster comments. Wings were a huge hit with one at our table. Another loved the Pot Stickers. Shrimp were underwhelming, as was the grilled beef steak. Burgers and Baby Back Ribs looked good. Order wisely and enjoy!

RESTAURANTS Old hunt club and new steakhouse.

''PRESENTEZ les desserts!'' the maitre d'hotel says impatiently to a captain. ''Ouvrez la serviette!'' the waiter says sotto voce as a busboy tries to cover a spot on a tablecloth with a folded napkin.

''We've been here an hour and still don't have our main course,'' a customer says to the captain. 'ɻring the check and we'll go someplace else.''

The cuisine is nouvelle in the extreme, prepared under the direction of Patrice Boely, who trained under Roger Verge at the three-star Provence restaurant Moulin de Mougins. And because the cuisine is nouvelle, it creates a number of the most serious flaws at the Polo Restaurant in the Westbury Hotel, at Madison Avenue and 69th Street. The intricate arrangements and decorations that typify this style of cooking take a great deal of time, so the kitchen is extremely slow. Because big silver duomo plate covers are used, waiters often cannot identify the food underneath, and errors occur in serving. And as so often with nouvelle cuisine, red-hot plates may hold food that is barely tepid.

All of this is too bad because the recently remodeled room is handsome, with dark polished wood, deep tan walls, bright brass and horse prints. A conservative and smartly dressed crowd assembles late most evenings, so much so that when calling for reservations you may be offered only a 6:30 or a 9:30 seating. If you insist on a more reasonable time, you usually can get it. But let an unknown guest arrive even when the room is only one-third full, and the table offered may be near the kitchen door, where chairs are often kicked by waiters.

The food prepared in this hectic kitchen ranges from poor to excellent. Poor starts early, with limp and fishy miniature canapes accompanying drinks when the waiter remembers to bring them. The canapes are the kind you might find at an office party, especially the wet and sourish pate. In fact, all the pates and terrines - game, fish or meat -are bland and soggy. Still, there are a few fine appetizers to choose from, such as poached lobster and vegetables glossed with butter and vermouth or a perfect Scottish salmon served with half-dollar-size blini. The duck liver sampled was stale and metallic tasting. Several soups are excellent, including creme Canalou (spinach, onions, chicken stock and coconut cream), cream of fresh corn or asparagus, and an inspired creamed chicken soup with vegetables and lobster.

The kitchen is weakest with fish and seafood. Poached salmon with unripe slices of avocado were covered by an underbaked puff pastry, and poached filet of turbot with warm pink grapefruit was virtually tasteless. Bits of sole poached with oysters and crayfish and served on spinach were a mess in a bitingly salty, pasty, over-reduced cream.

Meat and poultry are generally of much higher quality, the best being wild duck (an off-menu special), rare roasted breast of duckling with nectarines and a thick, pink and tender sauteed veal chop mellowed with wild mushrooms. Also excellent is a rare and tender entrecote mantled with lightly melted shallots. A lively mustard sauce enhances a rare filet mignon, and sprightly green peppercorns give the right edge to rack of lamb.

Gently herbed sweetbreads braised with Calvados and apples were decent, if less inspired than other main courses, and breast of chicken with artichoke hearts was contrived and uninteresting. Much the same can be said about lamb, which a captain described as being 'ɽrizzled'' with honey.

Attractive, firmly cooked vegetables garnish all dishes, but a salad was watery and bland. The best desserts on the pastry cart are charlotte of orange, a nectarine tart and a blueberry tart much like a clafouti custard. More elaborate desserts include a very good pear charlotte with a caramel sauce, praline ice cream with almonds, and a luxurious combination of raspberries gratineed in custard sauce and cooled with honey ice cream. Chocolate cakes are disappointing, and so is custard-filled meringue swan in raspberry sauce.

Be sure that the waiter doesn't put regular coffee into your espresso cup. The pouring water is Evian it has the tarnish flavor that Brooklynites associate with what used to be called Flatbush water.

Prices are fairly high, and none are given for off-menu specials. A three-course dinner ranges from about $28 to to $55 before tax, tip and drinks. Wines are about 25 percent higher than they should be, a case in point being a fine 1977 Calon Segur selling for $30 that is available in retail stores for about $12.

If imitation is the sincerest form of flattery, several local steakhouse owners should be blushing with pride. For the menu of the three-month old Ben Benson's Steakhouse on 52d Street, between the Avenue of the Americas and Seventh Avenue, borrows many so-called signature dishes from well-known steak restaurants around town. ''We thought weɽ acknowledge the Palm with chicken Bruno and steak a la Stone,'' Mr. Benson said by telephone. A former partner in Smith and Wollensky, Mr. Benson took lemon-peppered broiled chicken and baby lobster cocktail from his old restaurant's menu. From Kippy's Pier 52 down the street, he got the idea for Florida stone crabs.

The decor at Benson's is sort of antique-modern, a low-ceiling modern white room with dark-stained paneling and antique bric-abrac, both reproduction and real. Noise is a problem as at most steakhouses, and ventilation is inadequate, especially when cigar smokers are out in force. Service is awkward and slow, partly because the tables are on two levels and carts must be carried up steps by two waiters throughout the meal.

Although Benson's offers a few good dishes, there is, considering the alternatives in this city, little reason to recommend this newcomer. The best choices tried were sirloin steak, a thick rib veal chop, triple lamb chops, crisp, fried nuggets of chicken (chicken Bruno) and lemon pepper chicken. But such quality is not hard to come by in New York, and at other restaurants you are more likely to find crisp, greaseless cottage-fried potatoes and onion rings, baked potatoes that haven't been steamed until they are rust-brown inside and hash browns that aren't served as a sticky, gluey fried pancake. The shrimp are tasteless because they have been on ice too long, the crabmeat is mushy, the artichokes spend too much time in the refrigerator, and the prosciutto is almost as dry as wood shavings. Florida stone crabs one night seemed just past their prime. The next night they reeked of ammonia and were spoiled. When we returned them, the waiter said the chef insisted they were fine.

The best appetizers are cold boiled baby lobster in its shell and lentil soup. The fresh broiled scrod was overcooked, the roast beef bore traces of the steam table and lobsters that were said to broiled emerged ghostly white, tough and tasteless. The worst main courses were a steak au poivre with a sauce much like canned gravy and a calf's liver that was unpleasantly mushy on two occasions, suggesting it had been frozen.

Salad includes iceberg lettuce, sometimes sand and always an acidic dressing. Pasta primavera, though nicely flavored with garlic, was overcooked. Only creamed spinach was well prepared.

Desserts are also disappointing. Even basically good cheesecake twice tasted of onions, probably because of where it was stored in the refrigerator.

Prices are steakhouse high and completely a la carte steaks are $19.75 and lobsters $12 a pound.

Westbury Hotel, Madison Avenue and 69th Street, 535-9141. Atmosphere: Stylish and urbane hunt-club setting, noisy and cramped in some areas with inadequate ventilation service polite but slow, careless and confused. Recommended dishes: Poached lobster with vegetables, Scottish salmon, spinach soup, cream of corn or asparagus soup, chicken soup with lobster, sweetbreads, breast of duckling, wild duck, veal chop, filet mignon in mustard sauce, entrecote, rack of lamb, orange or pear charlotte, blueberry or nectarine tart, praline ice cream, gratin of raspberries. Prices: Lunch, a la carte, with main courses $22 to $35


Hello! I’m Angel and when I’m not in a research lab, singing or dancing in my living room, you will find me in the kitchen. I love to cook and now I’m dipping into baking. See, the people I love… enjoy the food I prepare and it fills my heart with so much joy. I decided to share my creations with you.

You do not understand, I have issues, I have an obsession with food. I’m always trying to make or find that perfect bite packed with flavor. During my undergraduate career, I use to write blogs for my university and sometimes my thoughts turned into mini restaurant reviews for a place I visited during a vacation. When I’m not thinking about food or eating food, you’ll find me writing about food. It always becomes a topic of a serious debate in my household. I tend to annoy my husband the most with this obsession. He just doesn’t seem to understand, food is life. Hopefully you will appreciate my food obsession.

I just love preparing a home cooked meal and creating a special moment with family and friends. It’s just a plus to also decorate the table, I believe it captures the perfect memory. Normally, I’m “extra” for special occasions like a graduation party, an anniversary, a birthday, a wedding, or a holiday. On these occasions I like to mimic restaurant quality dishes like a medium rare filet mignon with a mustard sauce served with truffle mashed potatoes and grilled asparagus. Paired with a smoky Pinot Noir and for dessert champagne ganache cake. Be on the lookout for those elegant extravagant recipes. But, on a daily basis I like to keep the meals easy and simple. That’s mostly what you’ll find here, simple meals easy to follow, great for meal prepping.

I mostly tend to bake when I’m stressed out. Just the aroma of sweets like apple pie relaxes my mind. Now, that I’m out of school, my job can be rather demanding. I find myself baking once every blue moon for my husband, my younger brother, and my mom. Let me tell you, all of their taste buds and diets are extremely different. So you will find an array of desserts if your vegan, gluten free, ketogenic, chocolate lover, low carb only kind of person, I got you!

The kitchen is my safe place. I have had good moments and bad moments in the kitchen, but with every moment I’ve created a memory that will last a lifetime. I believe food is what brings everyone together and a home is where your heart throbs with warmth. Here you’ll find an assortment of recipes some more simplistic and others more extravagant. I hope you enjoy Dulcet Scintilla and find that warm and fuzzy feeling that leaves you with a smile.

About Me

I'm a scientist who lives for food and a good cocktail. I'm eager to share simple and sophisticated restaurant worthy recipes and drinks. Welcome to the Dulcet Scintilla kitchen!


To accomplish my assignment, I sat my grandfather down and took up my notebook and asked him about his family. That afternoon I found out that I had a Revolutionary War General in my past as well as towns and counties and streets named after a few of my ancestors in Eastern cities (for years I didn’t remember what state – it was always “in the East”). There was also some vague relationship to a famous English family although we had been in America "forever". I remember the teacher was terribly impressed.

My favorite place inside the house is the most ancient and one of finest examples of 14 th -century architecture extant. Although many great halls had fire pits in the center of the room, the great hall at Penshurst Place still has its pit and uses it for special occasions (well ventilated, I hope – the original opening in the roof was capped centuries ago).


Hello Deana:
What an intriguing labyrinth of detail family ancestry is and you do sound to have had great fun in tracing yours. Such a pity, however, that a titled connection to Penshurst Place was not forthcoming. It is a wonderful house and it would certainly have made great dinner party gossip to talk of one's connection to it.

As a complete aside, we are the only Hattatts remaining in the UK. We have to admit to being rather lax in tracing our ancestral lineage, only knowing of several Hattatts being buried in the church in Broughton, Hampshire. However, having read your account, perhaps we should now look into it all more closely. who knows what one may find?

Mmmm that filet of beef sounds good to me.

It is great fun tracing the family tree but I have now had enough! I have taken Nigel's back to the early 1700's and my father's line back to the 1500's. Also did my mother's line back to 1701. Sadly nobody of any great importance as far as I can see and many of them were farmers and paupers!! It was interesting while the enthusiasm lasted.

Fascinating as always. I think I'm going to make some rose vinegar.

yes -love smoked salt on meats!
Such a pity your family wasn't from there but what a house and what a history! I think your photographs are just as good as the ones from country life - your photographs constantly astond me!

The Rose Vinegar definitely appeals to me also:) What a luscious plating of beef..the beets are so beautiful too.

What an interesting story about your family history, Deana! I started reading last night but I do need to come here with a fresh mind to digest it all :) I'm glad I did.

A beautiful filet recipe! I love beef with spinach and beets and the marinade sounds delicious.

What a fascinating story - I love how you tracked every lead to put the bigger narrative together. The beef dish is a perfect symbol of a rich family story.

Good morning my dear Deana!

WELL. this is making a connection with me. Around our humble family table, I remember hearing great stories of my father's ancestors from Spain and the possible connection to KING PELAYO of Asturias. My mother could also boast a direct connection to the Bourbonnes. yes! We have a photo of her father, my grandfather, in the arms of a Bourbonne (spelling, sorry) prince. Who he was in relation to my family, is questionable. maybe an uncle. But all of this was shared at the dinner table and tales of family gatherings as well are melded into my memory. MY GOODNESS what a hall of history you share with us, and that killer recipe! This is the season to start cooking again, for this summer was more salads and cool soups.

Thank you so much for coming by to comment on my art. It is fun, I don't know how long this season will last that I can actually stay home and make it,but I do intend on preparing my studio to take photos and SEND THEM INTO publications. OH YES. I intend to do so. But this whole adventure is like a good stew it takes TIME to season and develop.


I too found that oral histories get very confused over time - particularly when there is something that someone wishes to hide . . .

Still its a great springboard for the post and the house tour - which is lovely!

I love the look and the sound of the filet and pointed it out to my hubby who likes to cook from this period and before (his favorite book is Hugh Plat's delights for ladies).

The elderflower vinegar sounds wonderful and I'm looking forward to that as well - thanks for the inspiration!

This recipe looks incredibly tasty Deana, I appreciate such a creative use of my Rose essence! I love the rich history and gorgeous images in your work, and such wonderful personal historical connections!
xo Mandy

That was an amazing read and that house is incredible. I can't believe that Queen Elizabeth held court there. I'd love to know more about my family history :) And that beef with the vinegars? Divine!

A remarkable post on your family background and Penshurst Place.
My MIL got me interested in geneology as someone in her family researched officially and did the entire family and traced them back to their their roots. (I always promised Tracy I would get her in the DAR as I have proof, but it was complicated at the time, maybe still is, and I never got around to it.)
I tried to do it with my side of the family. Got pretty far with my dad's side, but lost my mother's father's side in Canada. It was fun, but time-consuming.
Love the story and the recipe.

(Packing is a nightmare, as you can imagine.)

I see you designed your recipe for my carnivores - rare filet. Sounds excellent.

Was your family from Broome County? We owned property there, sold a few years back, and it's really gone downhill since the recession. I know a town with your name on it. It's nice that you've found such great information confirming the stories you remember from your childhood. I had a couple of Revolutionary War soldiers in my background, too. It does make you stand a little taller, doesn't it?

What a great post. Family histories are amazing with their twists and turns. Love the vinegars. Must. Try.

Rare Filet Mignon, Brioche Crouton with Mustard Butter, Raspberry - Recipes

Enchilada Casserole With Sour Cream

Roast Beef With Mushroom Sauce

Beef Tips, Buttered Noodles, and Gravy

Stir-Fry (Chicken or Vegetable)

Italian Chicken With Garlic and Tomatoes

Cheddar Broccoli Stuffed Chicken

Ham Stuffed Chicken With Swiss Sauce

Boneless Seasoned Pork Chops

Herb Stuffed Chicken and Gravy

Honey Brown Sugar Glazed Ham

Teriyaki Pork With Diced Pineapples

Baked Fish With Herb Butter

Salmon With Dill Cream Sauce

Tomato Spinach Stuffed Portabella With Melted Feta

Blackened Tofu With Tomato Ratatouille

Grilled on hardwood charcoal

Hamburgers, Hotdogs, and Metts With Assorted Buns, Lettuce, Tomato, Onion, Assorted Cheeses, Condiments, Pickles and Relish Display, Your Choice of Two Sides, One Dessert, and Potato Chips

Marinated Chicken Breast, Brats, BBQ Ribs, Rolls/Butter, Lettuce, Tomato, Onion, Cheese Platter, Buns, Your Choice of Two Sides, One Dessert, and Potato Chips

Assortment of Chicken, Beef, Pork Skewers With Roasted Vegetables Grilled to Perfection With Your Choice of Two Sides, Rolls/Butter, and One Dessert

Includes Choice of Two Entrées, One Salad, Two Sides, Rolls/ Butter, One Dessert

Gourmet Grilled Entrées

Chicken Breast With Chardonnay Sauce

10oz NY Strip With Herb Butter

Salmon With Dill Cream Sauce

Pork Loin Steak With Mango Salsa

To accompany with the hot lunch buffet and picnics

Tossed Salad With Ranch and Italian

Loaded Baked Potato Salad

Mixed Greens With Apples, Pecans, Mozzarella With Maple Vinaigrette

Tropical Fresh Fruit Salad

Black Bean and Corn Salad

Butter Garlic Whole Potatoes

Green Beans With Mushrooms and Onion

Green Beans With Bacon and Onion

Broccoli and Cauliflower Medley

Fudge Iced Brownie Display

Includes: Glass Appetizer Plates, Cocktail Napkins, Silverware, and Décor for Buffet

Fresh Fruit Display With Yogurt Dip

Jumbo Shrimp Cocktail Skewer

Chilled Crab Dip With Baguette Chips

Mini Chicken Salad Croissants

Vegetable Platter With Specialty Dips

Ham and Cream Cheese Pinwheel

Mini Gourmet Deli Sandwiches

Bleu Cheese Walnut Puff Pastries

Italian Antipasti Display

Tomato Bruschetta With Baguette

Curry Apple Chicken Salad

Cheese Pesto Tortellini Skewer

Chilled Roasted Vegetables

Ginger Tuna on Toast Point

Crisp Pancetta With Goat and Pear

Bacon Tomato Spread Baguette

Cherry Tomato Cheese Mini Skewer

Vegetable Ball With Baguettes

Fresh Fruit, Cheese, Vegetable Display With Crackers, Hummus, and Vegetable Dip

Teriyaki Flank Steak Skewer

Chimichurri Pork Loin Skewer

Prosciutto Wrapped Shrimp

Black Bean, Chorizo, New Potato

Portabella Stuffed Brie Wheel

Prosciutto Wrapped Scallops

Empanadas (Chicken, Beef, or Pork)

Assorted Stuffed Mushrooms

Spinach Mozzarella Pinwheels

Crab Balls With Cajun Aioli

Chicken Tenders With BBQ Sauce

Artichoke Spinach Dip With Tortilla Chips

Seven Layer Chile Dip With Tortilla Chips

Spicy Crab, Corn Phyllo Cup

Mini Twice Baked Red Skins

Buffalo Style Chicken Strips

Braised Beef Short Ribs and Polenta

Buffalo Chicken Dip With Tortillas

Gouda and Apple Puff Pastry

Beer Cheese With Soft Pretzel Bites

Bacon Wrapped Stuffed Jalapeno

Honey Sriracha Chicken Skewer

Candied Apple Pork Belly Skewer

Meatballs (BBQ, Marinara, or Swedish)

Fried Cheese Rounds With Marinara

Tapas Action Stations

Cooked to order by our chefs

Penne and Bow Tie Pastas, Marinara, Alfredo, Meatballs, Grilled Sliced Chicken, Sautéed Vegetables, Romano, and Parmesan Cheese

Grilled Chicken, Roast Beef, Turkey, Toppings to Choose From Provolone, Sundried Tomato, Mushroom Ratatouille, Pesto Drizzle, Swiss, Caramelized Onion, Horseradish Sauce, Cheddar and Herb Sauce, and Assortment of Specialty Breads

Mexican Fiesta Station

Seasoned Chicken and Beef, and All the Toppings to Make the Perfect Burrito

Chicken, Pork, Steak, Wild Rice, and a Selection of Vegetables to Accompany the Stir-Fry With Choice of Brown Chinese Sauce or Sweet and Sour

Chicken, Pork, Basmati Rice, Mango Chutney, Peanuts, Cashews, Cilantro Mint Chutney, Baby Spinach, Shredded Carrots, Diced Cucumber, and Served With Mini Naan

Add sides and salads to your chef station to make the perfect dinner.

Self-Serve Tapa Station

No chef required or additional fee

Garlic Mashed With Butter, Sour Cream, Chives, Bacon, Cheddar Sauce, Hot Sauce, Chili Topping, and Broccoli Cuts

Macaroni and Cheese in Martini Glass

Corkscrew Pasta: With Cheddar and Gorgonzola Cheese Sauces. Bourbon Sausages, Chicken, Bacon Bits, Salsa, Grated Cheese, Sour Cream, and Scallions

Iceberg and Romaine Mix With Choice of Eight Toppings, Three Dressings, Two Diced Meats, and Choice of Two Home-Style Soups With Rolls/Butter

Mini Coney and Burgers

Coneys and Gourmet Hamburgers, Shredded Cheese, Coney Sauce, Mushrooms and Swiss, Cheddar, Pepper Jack, Bacon, Salsa, and Condiments

Tortilla Chips With Nacho Sauce and Seasoned Ground Beef With Jalapenos, Sour Cream, Salsa, Red Onion, Tomatoes, and Black Beans (Add Chorizo)

Includes Nacho Sauce, Chili, Jalapenos, Sour Cream, Salsa, Bacon, Red Onion, Salsa

Choice of Two Snacks: Cookies, Brownies, Mini Desserts Snack Mix, Mixed Nuts, Assorted Chips Includes Assorted Soda and Bottled Water (Add Fruit, Cheese, Vegetable Display With Crackers, and Dips)

Mini Pulled Pork or Chicken

Slowly Roasted With Mini Buns and Choice of Sauces

Mini Crab Cake and Cheese Steak Sliders

Cheesesteak Sliders With Roasted Peppers and Onion With Provolone, and Crab Cakes With Cajun Aioli With Fresh Soft Slider Buns

Includes Soft and Hard Shells, Ground Beef, Cheddar, Sour Cream, Salsa, Lettuce, and Jalapeno

Stuffed With Mashed Potatoes, Toppings to Include Bacon Bits, Caramelized Onions, Sour Cream, Jalapenos, Cheddar and Feta Cheese, Salsa, and Chives

Assortment of Gourmet Pizzas (BBQ Cheddar Chicken, Spinach Tomato Feta, Meatlovers, and Cheeselovers)

Sushi (60 Pieces Total)

Shrimp Tempura, Hawaiian, Bulls Eye, Futomaki Roll, Tuna Roll, Salmon Roll, and Asparagus Roll

Artichoke Spinach Dip, Buffalo Chicken Dip, and Housemade Beer Cheese With Pretzel Bites and Tortilla Chips

Accompanied With Gourmet Sauces and Assorted Artisan Rolls

Slow Roasted Medium Rare Prime Rib

Slow Roasted Medium Rare Filet Mignon

Semi Bar for 5.5 Hours (Three Choices of Bottled Beer, Chardonnay, Merlot, White Zinfandel, and Soda)

Add Liquor, Mixers, and Juices

Assortment of Soft Drinks

Coffee, Ice Tea, Lemonade (Dinner Menu Beverages Are Included)

Specialty Drink Station (in Clear Beverage Containers With Silver Spout)

Includes Sweet Tea With Sliced Lemons, Strawberry Lemonade With Sliced Strawberries, Water With Fresh Limes

Coffee Bar Selections

We proudly serve 100% Colombian coffee and Bigelow Teas elegant regular, decaf, hot water with assorted flavored teas, flavored and regular creamers, assorted sugars, Baileys and plain whipped cream, chocolate chips, cinnamon and nutmeg shakers, and

Hot Chocolate Bar With Chocolate Shavings, Mini Marshmallows With Whipped Topping

Mulled Hot Cider (Seasonal)

Dinner Buffet or Family-Style Options

Options: One Entree, Two Entrees, Three Entrees

Includes China, Silverware, Cloth Napkin, Glassware, Coffee, Iced Tea, Lemonade, Four Sides, Rolls, and Honey Butter

(Additional charges apply for family and served style.)

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Breaded Chicken Cordon Bleu

Proscuitto Wrapped Chicken

Slow Roasted Turkey and Gravy

Individual Chicken or Beef Pot Pie

Apple Almond Chicken Breast

Chicken or Beef or Veg Stir-Fry (Rice Is Included as One of the Side Options)

Carved Top Round With Horseradish Sauce

Sliced Beef in Mushroom Sauce

Thinly Sliced Beef Brisket With Au Jus

Beef Tenderloin Medallions With Rich Homemade Au Jus

Ancho Telapia, Queso Fresco

Bacon Wrapped Stuffed Pork Loin

Porchetta (Italian Rolled Pork)

Bleu Stuffed Beef Tenderloin

Honey Brown Sugar Glazed Ham

Roast Pork Tenderloin With Pan Au Jus

Diced Pineapple Teriyaki Pork

Mango Roasted Pork Tenderloin

BBQ Baby Back Pork Riblets

Beef Short Ribs on Polenta Cake With Raspberry Chipotle Sauce

Raspberry Chipotle Chutney Pork

Horseradish Crusted Salmon

Arugula Pine Nut Cheese Ravioli

Rice Stuffed Bell Pepper With Tomato Coriander Sauce

Spinach Salad With Tomatoes, Roasted Peppers, Maple Bacon and Vidalia Dressing

Romaine Lettuce With Mandarin Oranges, Toasted Almonds, Feta, Rasp, Vinaigrette

Mixed Greens With Artichokes, Mozzarella, Roasted Peppers, Lemon Thyme Vinaigrette

Field Greens With Bleu Cheese, Walnuts, Dried Cranberries, Red Wine Vinaigrette Greens With Apples, Mozzarella, Candied Pecans With White Wine Vinaigrette

Greens With Pecans, Pears, and Cranberries With House Vinaigrette

Loaded Baked Potato Salad

Black Bean and Corn Salad

Garlic Rosemary Mashed Potatoes

Herb Tossed Roasted Red Skins

“O’Brian” Au Gratin Potatoes

Green Beans With Mushroom and Onion

Green Beans With Bacon and Onion

Fresh Peas With Mushrooms and Onions

Sweet Corn With Bell Pepper Medley

Sliced Maple Glazed Baby Carrots

Cheddar Macaroni and Cheese

Baked Potato, Butter, and Sour Cream

Broccoli Casserole With Fried Onions

Butter and Garlic Whole Baby Potatoes

Sundried Tomato and Olives Pasta

Artichoke/Leek Gratin Over Rice

Seasoned Roasted Vegetables

Penne Pasta With Roasted Tomatoes, Arugula, and Garlic Extra Virgin Olive Oil

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One Salad, Two Sides, Rolls/Butter, Coffee, Tea, Lemonade, and All China and Glassware

Off the buffet entrée and sides menu

One Salad, Three Sides, Rolls/Butter, Coffee, Tea, Lemonade, and All China and Glassware

Off the buffet entrée and sides menu

(Chef fee applies to all plate up dinners.)

Desserts and Stations

NY Cheesecake Crème Brulee Style

Mini Dessert Display (Chocolate Mousse, Cheesecakes, Éclairs, Crème Puffs)

Chocolate Fudge Cake With Caramel Sauce

Pecan Pie With Bourbon Sauce

Key Lime Pie With Whipped Topping

Berries in Balsamic Yogurt Drizzle (Seasonal)

Add Scoops of Vanilla Ice Cream

Specialty Gourmet Mini Desserts

Raspberry Parfait in Martini

Chocolate Mousse in Shot Glass

Strawberry Apple Crisp in Martini

Vanilla Crème Bruleé in Chinese Spoon

Irish Crème Mousse in Shot Glass

Chocolate Dipped and Drizzled Strawberries

Pot de Crème in Chinese Soup Spoon

Assorted Mini Gourmet Dessert Platter

Choice of Four Chocolate Mousse Tart, Chocolate Eclair, Chocolate Drizzle Crème Puff, Assorted Cheesecakes, Carrot Cake Drops, Apricot Shortbread Bar, Cookies, Fudge Iced Brownies, and White Cupcakes With Strawberry Icing

Large Chocolate Fountain (Feeds Up to 150 People)

Your Choice of Four Dippers

Fountain Dippers: Strawberries (Seasonal), Marshmallows, Pretzels Sticks, Graham Crackers, Oreos, Vanilla Cake, Nilla Wafers, Peanut Butter Cookies, Potato Chips, Sliced Apples

This unique bar has special-size containers with six different choices of candies with clear bags and small scoops to make it easy for your guests to fill their bag with treats.

Your Choice of Candies: Sweet Stripes, Peppermints, Skittles, Starburst, Twizzlers, Reese’s Pieces, Plain or Peanut M&M’s, Kisses, Tootsie Rolls, Gourmet Jelly Beans, Assorted Mini Chewy Candy Bars, and Assorted Mini Hershey Bars

COVID-19 Surcharge

To help offset restrictions on our business resulting from the COVID-19 crisis, a 5% surcharge has been added to all guest checks. If you would like this removed, please let us know

The Supper Club Menu is served from 11:30am – 5:30pm daily, Dine-in and Carry Out. $26.95 per person

To Start

Glass of Wine or Non-Alcoholic Beverage

Freshly Baked Ciabatta Bread

First Course

Cup of Cream of Tomato-basil Soup

Second Course

Barbecued Ginger Atlantic Salmon

Oven-Roasted Atlantic Salmon

Housemade Potato Gnocchi tomato-vodka sauce

Chopped Steak sautéed peppers & onions


Yogi Kale Salad

The #1 trick to making a salad with kale is messaging the fibrous greens until the leaves are supple and easy to eat. It also helps to tear the leaves off the hard center stem running the length of the leaf.

Vile Weed. Those were the words of Seinfeld’s Newman, not mine, referring to broccoli. And they are words that my darling husband and dear son also loved to toss around whenever they saw me bringing home bags of kale (not broccoli) thank goodness! I’d cry if my family didn’t like broccoli.

Come on, guys, vile weed. Really. Kale is a Super Food for crying out loud!

Aside from all the great press kale has gotten from the holistic crowd and Super Food status it’s gain in the last few years, it has had a hard time finding a place at our table.

Granted, the first time I served it, I steamed it and it was rather fibrous and it did get stuck in our teeth making us look like green-toothed mer people from the darkest regions of the ocean. So I can’t blame them that much.

Fast forward six years later, I was at Urban Breath Yoga studio in St. Louis working on my 200 FYT and trying to be being oh so healthy.

Breathe in… exhale… My mind wandered to a nice thick buttery medium rare filet mignon and… breathe in… an ice cold martini with blue cheese stuffed olives… exhale… focus dammit focus… downward dog… chocolate cake with butter raspberry filling… oh crap, everyone is in tree pose and my tush is still up in the air…

We broke for lunch and being oh so enlightened, I brought almonds, goat cheese, raspberries and a little salad I picked up at Whole Foods. It wasn’t the herb crusted butter steak that I really wanted, but it would have to do.

The salad was bright with deep colors. Jewel-like red cranberries were nestled in dark green kale and I could see toasted pine nuts peeking through here and there. This was promising. It even smelled good, like lemons and sunshine. I took a bite and it was gooooood.

The kale was soft and lemony and did not get caught in my teeth. It had tang from the lemon vinaigrette, sweetness from the cranberries, earth from the toasted pine nuts and kale, and just a bit of minced shallots to tie it all together.

Oh yeah… I am so making this at home. If my family doesn’t like it, more for me!

I did make it the following week. My family was surprised how much they liked it. Here’s the crucial step you must absolutely positively must not skip: after you chop the kale into small pieces (nickel to quarter size), give it a massage, a really good deep tissue massage.

Roll up your sleeves and get your hands in there. This will break up the fibrous tissue of the leaf and makes all the difference between wishing you had a fourth stomach to help digest it and enjoying a soft and compliant vegetable.

Fresh yogi kale salad – It’s a bright balance of sweet and savory full of colorful super foods.

Perfect for summer celebrations! Whether it&rsquos date night, a birthday, anniversary, or other milestone, this meal will impress your guests and tantalize your taste buds.

For a complete meal, serve it with Screaming Skillet Green Beans and follow it with a Citrus Dream Tart. Want more peach mango flavor? Check out my recipe for Steamed Artichokes with Spicy Peach Mango Sauce or see my complete collection of summer recipes.

If you like this recipe, please give it a FIVE STAR rating and share with your friends!