Just going dark for a couple of weeks – I just really need to regroup and renew and rethink a few things, and need to take some time away from blogging do that. I’ll be back sometime soon, I hope. If you need to get in touch with me in the meantime, you can do so through email: columbusfoodie AT gmail DOT com
The past couple of days, the temperatures have been downright springlike, with highs in the sixties. There’s this weird juxtaposition of seeing melting mounds of snow in my yard while sitting on the deck in my shorts.
Still, that rise in temperature was all the incentive I needed to whip the covers off my outdoor kitchen to do a bit of grilling out. It’s sort of a ritual for me – the simple act of that first cookout is the beginning of the end of winter for me. As the snow melts, I can feel my depression melting away with it – the warmth of the sun renews my spirit, and gets me excited about waking up in the morning and all of the things I have to do in the days to come. Starting with airing out the house – winter has a way of making the air a bit stuffy, and the act of airing out the house and doing a bit of spring cleaning begins to bring me out of my winter funk.
And one of the things I have been doing this week is planning out my garden for this year. I’m so looking forward to it, and to the farmers markets, and to it being warm enough for long enough for me to be able to fire up my pizza oven. I can’t wait!
What spring rituals do you have? What are you looking foward to doing in this beautiful weather?
Yay, finally caught up! It feels so good to get things accomplished since giving up all those Facebook games. Hopefully now I have the time to cook some of these recipes that inspired me last month.
In savory recipes, Simple Farro & Bean Stew from 101 Cookbooks, Grouper with Spinach and Crushed Tomatoes from A Food Coma, Tandoori Chicken Thighs from A Mingling of Tastes, Roti de Porc Au Lait (Roast Pork with Milk) from Almost Bourdain, Chanterelle Pork Belly Pasta from Anne’s Food, Baked Macaroni and Cheese with Cauliflower from Bartholomew Buffet, Pizza Casserole from Blog Chef, Sauerbraten Klopse from Branny Boils Over, Seafood Paella Risotto from Cajun Chef Ryan, Pulled Chicken Suiza Sandwiches from Cassie Craves, Stewed Chicken with Orzo from Chef Chuck’s Cucina, Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Baon Pan Sauce Dressing from Closet Cooking, Madeira Chicken with Mushrooms from Confessions of a Tart, Crock Pot Granny Smith Pulled Pork from The Crepes of Wrath, Tuscan Blueberry Port Chicken Breast from Cucina Panzano, Twisty Twirly Pretzel Bagel Buns from Delectable Victuals, Tuna Salad from Delicious Accidents, Pork Cheeks, Butter Beans and Chorizo from Dinner Diary, Grilled Scallop Ceviche from everybody likes sandwiches, Bourbon Chicken from Fake Ginger, Pickapeppa Chicken from Food & Fire, Creamy Homestyle Tuna Melts from Full Bellies, Happy Kids, Buffalo Chicken Sandwich with Celery-Roquefort Slaw from Gild the (Voodoo)Lily, Panko-Crusted Chicken with Mustard-Maple Pan Sauce from The Global Kitchen, Moroccan Spiced Chicken Over Israeli Couscous, Chunky Blue Cheese Dressing and Bratwurst Burgers on a Pretzel Bun from Joelen’s Culinary Adventures, Six Cheese Stuffed Garlic Bread Bites from Kaitlin in the Kitchen, Garlic Chicken Pasta with Spinach from Kara’s Kitchen Creations, Kimchi Fried Rice from Life’s Ambrosia, Chicken Croquettes with Gravy from Mary Ellen’s Cooking Creations, Japanese Teriyaki Chicken with Ramen from More Than Words, Roasted Garlic Chicken Chili from My Food and Life Encounters, Caramelized Garlic Pork Belly from PeteFormation Foodie Adventure, Spicy Corn Chowder Revisited from Pots and Plots, Spicy and Creamy Chicken and Peanut Butter African Stew from QlinArt, Paneer Tikka Masala from Relishing Recipes, Asian Dumpling Soup with Shiitakes and Edamame from Savory Spicy Sweet, Spinach Feta Pocket Pies from shutterbean, Pasta with Slow Roasted Duck from Simply Recipes, Creamy Tomato Basil and Italian Sausage Soup from Simply Satisfying, Chicken Ras El Hanout from Sweet & Saucy, and Everything But the Kitchen Sink Soup from thayirsaadham.
In sweet recipes, Vanilla Bean Jasmine Rice Pudding from 17 and Baking, Lemon Melting Moments from A Food Lover’s Journey, Strawberry Lemonade Bars from A Pookie Pantry, Golden Apple Squash Creme Caramels from Allotment 2 Kitchen, Fresh Blueberry Waffles from Baking Bites, Golden Carrot Cake Loaf from Cake on the Brain, Strawberry and Cheese Danish from Cooking, Dunkin Style, Blood Oranges with Mascarpone, Honey and Pistachios from Dishing Up Delights, Carrot Cake Pancakes from Meet Me in the Kitchen, Raspberry Truffle Cake from Megan’s Cookin’, Caramelized Apple Crepes from Not Derby Pie, Honey Wheat Waffles from Prudence Pennywise, and Linzer Muffins from Treat a Week.
P. had picked up the most beautiful sushi-grade ahi tuna for like $12/lb. at Huffman’s Market in Upper Arlington, and I put out a call for suggestions on Twitter yesterday asking my Tweeple what I should do with it. I got a few people saying “sushi”, but my last attempt at making it had results that were so laughable that I got scared away from trying again for a while. However, I did want to vibe on those types of flavors, and after a search, I found a recipe online for a seared tuna topped salad with all kinds of wonderful toppings.
I wanted something really light, not a ton of carbs, and this fit the bill. Even though I’m not a huge fan of some of the individual components (wasabi mayo, masago, etc), put together the combination was out of this world! Easily the best thing I’ve eaten so far this month, and something I could see myself eating once a week. And so, so easy to make. I had never seared tuna before, and it was easier than I ever dreamed.
Pan-Seared Sesame-Crusted Tuna
recipe from Use Real Butter food blog
4 tuna steaks (~6 oz. per person), ahi tuna or maguro (sashimi)
1/4 c. black sesame seeds
1/4 c. white sesame seeds
1 tsp. salt
freshly ground black pepper
2 tbsp. unflavored oil (vegetable or canola)
2 ripe avocados, sliced thin
salad greens
wasabi mayonnaise
anago sauce
masago or tobiko (smelt fish roe)
Wasabi Mayonnaise:
2 tbsp. wasabi powder
2 tbsp. water
1/2 c. mayonnaise
Anago Sauce:
6 tbsp. soy sauce
4 tbsp. mirin
2 tbsp. brown sugar
dash of rice wine vinegar
Wasabi mayonnaise: Mix the wasabi powder with the water until it forms a uniform paste. Mix with the mayonnaise. It tastes better if you let it sit in the refrigerator for an hour or so before serving.
Anago sauce: Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).
Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle – just take care if the dam thing jumps and hits you!) set one or two steaks into the pan. Take care not to crowd the steaks. More than two at a time will make it hard to sear the sides without overcooking the other pieces. Sear for less than a minute on the flat sides (unless you want it more cooked) and while gently holding the steaks with tongs, sear for about 20 seconds (or more if you prefer) on the short sides. Remove to a cutting board and slice the steaks into 1/2 inch thick pieces at an angle – or leave whole if you prefer. Set avocado slices on a bed of salad greens and then fan the tuna on top. Drizzle with wasabi mayonnaise and anago sauce over the fish or serve on the side. Top with a sprinkle of masago. Serves 4.
I’ve got to tell you, I’ve been so inspired by other bloggers lately. They’ve come up with such incredible recipes, it amazes me. A lot of people in our life think we are excellent cooks, the truth of the matter is that we’re just really good at following recipes. There have been a few duds, but for the most part, most of my “recipes” that my friends and family have come to know and love have made their way into our recipes files through simple trial and error. So I hope you find some inspiration in these recipes, I know I sure as hell did.
In sweet recipes, Peaches and Cream Oatmeal from $5 Dinners, Cinnamon Roll Muffins from A Feast for the Eyes, Strawberry Banana Oatmeal Brulee from Annie’s Eats, Cara Cara Orange Curd from Apartment Therapy: The Kitchn, Chocolate Amaretto Trifle from Bakers’ Banter, Meyer Lemon Bundt Cake from Baking Bites, Kit Kat Squares from The Changeable Table, Salted Brown Butter Rice Krispie Treats from Laws of the Kitchen, No-Bake Chewy Granola Bars from Stylish Cuisine, and Lightened Tiramisu from Sweet Peas and Pumpkins.
In savory recipes, Pretzel Dogs from A Dash of Sass, Shredded Pork Taquitos from A Feast for the Eyes, Eggs Florentine Casserole from A Pookie Pantry, Southern-Style Peas with Shiners from A Southern Grace, Keftedes (Mom’s Little Meatballs) from A Year in the Kitchen, Glazed Meatloaf from Adventures in Home Cooking, Dijon Pork Tenderloin from Adventures in the Pioneer Valley, Roasted Pork Belly with Garlic and Char Siu Sauce from Almost Bourdain, Rock Shrimp Cobb Salad from Always Order Dessert, Scallops with Cauliflower Puree & Crumbly Bacon from Anne’s Food, Uova da Raviolo (Ravioli with an Egg Inside) from Apples and Butter, Healthy Chicken Tortilla Soup from Back to the Cutting Board, Golden Lentil Stew from BitterSweet, Egg Drop Ramen Soup and Chicken Monte Cristo from Bread + Butter, Quiche Lorraine Scones from Brown Eyed Baker, Chicken Tequila Burgers from Cara’s Cravings, Black Aged Garlic Risotto with Chanterelle and Oyster Mushrooms from Chez Us, Butternut Squash Carbonara and Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans from Closet Cooking, Salisbury Stroganoff from Cooking for My Peace of Mind, Sun-Dried Tomato Cottage Cheese Muffins from eat me, delicious, Spicy Italian Sausage Quiche from Equal Opportunity Kitchen, Risotto alla Gorgonzola from The Experimental Gourmand, Frikadelle from Freestyle Cookery, Linguine with Tartufata (Truffle Sauce) from Gourmet Traveller 88, Chicken, Sausage and Leek Pasta Bake from Jam and Clotted Cream, Rogue River Blue with Pear and Walnut from Jason Truesdell: Pursuing My Passions, Baked Chicken Kiev from Joelen’s Culinary Adventures, Fonduta Crab Mac ‘n Cheese from Judy’s Kitchen, Southwestern Omelet with Easy Guacamole and Salsa from Kalyn’s Kitchen, Fennel and Blood Orange Salad from Kitchenography, Cauliflower Stilton Soup and Greek Nachos from Macheesmo, Bistro Chicken from Never Enough Thyme, Barbacoa Beef Recipe (Chipotle Copycat) from Nibbles of Tidbits, Individual Baked Omelets from One Perfect Bite, Veal Scallopini with Garlic Cream Sauce from Pham Fatale, Homemade Chicken and Noodles from The Pioneer Woman Cooks, Jane’s Wild Mushroom Risotto from Restaurant Girl, Cheesy Reuben Appetizer from The Sporadic Cook, Beetroot Tortelloni with Wild Mushroom Medley from The Sugar Bar, Roasted Chicken and Brie Panini with Hot Raspberry Jam from Supermarket Serenade, Italian Chopped Salad from Sweet and Saucy, and Mulligatawney Soup from What Do I Want To Cook Today?.
Ever get a craving for something that’s so persistent, you obsess over it for months? For the last six months, I would have given my right arm for a blueberry waffle. I know, it would have been easy enough to pop in an Eggo, but they’re just not the same. And the blueberry waffles at Bob Evans are awful. I don’t want all that sugary syrupy crap on my waffles – I just wanted a nice, buttermilk-laden home made waffle. Easy enough order, but I didn’t have a traditional waffle maker (and Belgian waffles aren’t quite what I wanted). So finally, I gave in and bought a cheap wafflemaker from Amazon.com. And it works beautifully.
The trick to making good waffles in a waffle maker is to make sure that there’s plenty of fat in the batter. It makes them naturally nonstick and a breeze to pop in and out. Topped with a touch of butter and just a drizzle of blueberry syrup and a couple of blueberries, it was a little piece of heaven. And they freeze wonderfully. We’ve now got a packet of ready-made waffles to pop in the toaster when the mood hits.
Fresh Blueberry Waffles
recipe from Baking Bites food blog
1 3/4 c. all purpose flour
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 tbsp. sugar
1 1/2 c. buttermilk
2 large eggs
2 tsp. vanilla extract
6 tbsp. butter, melted and cooled
1 c. fresh blueberries, plus more for topping
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt and sugar. In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter until smooth. Pour into dry ingredients and whisk until well combined. Stir in blueberries. Allow batter to rest for 5-10 minutes.
Preheat your waffle iron and lightly grease with cooking spray.
Cook dollops of waffle batter according to the directions of your iron. Serve immediately. Serves 6-8 (the number of waffles will depend on the size of your waffle iron).
In savory recipes, Chicken Pot Pie from $5 Dinners, French Dip Sandwiches from A Blog About Food, Cheesy Crustless Quiche from A Food Coma, Hearty Cabbage Soup with Sausage and Potatoes from A Smart Mouth, Super Simple Cranberry Roast from A Year of Slow Cooking, Feta Walnut Spread from Absolutely Not Martha, Brown Veal Stock from Almond Corner, Baked Potato Soup from Annie’s Eats, Chorizo and Sweet Potato Tacos from arugulove, Tortellini with Bacon, Arugula and Brown Butter and Fresh Shell Bean Soup with Bacon and Pistou from The Bacon Show, Greek Tomato-Feta Fritters from The Bake-Off Flunkie, from Branny Boil’s Over, Caramelizd Onion Dip from Culinary Cory, Chicken Cordon Bleu Bites from Donut Taste Good, Quick Tomato-Basil Soup from Everyday Insanity, Pancetta Risotto Cakes with Vodka Sauce from Evil Shenanigans, Oaxacan Black Mole from Goodies First, Sweet-and-White Potato Latkes from Kitchen Ramblings from a Fairly Odd Tofu Mom, Chicken Cordon Bleu from Kristy’s Recipes, Roasted Romano Garlic Cauliflower from La Mia Cucina, Broccoli Cheese Soup from Living Insanity’s Loving Food, Ham-Cheddar Pretzel Bites from more bread and cheese, please!, Braised Lamb Shanks in Cranberry from [No Recipes], Crunchy Garlic Chicken from Rachel vs. The Kitchen, Tarragon Chicken Mac and Cheese from Rock Recipes, Italian Fries from shutterbean, Chile Pork and Black Beans with Chorizo from Slashfood, Creamy White Bean Soup from Sweet Peas and Pumpkins, Chorizo, Caramelized Onion, Roasted Roma Tomato and Fontina Frittata from Well Done Chef!, Crockpot Orange Chicken from Wholesome Feasts, Chocolate Chili con Carne from The Winter Guest, Slow Cooker Short Ribs of Beef from Words to Eat By, and Fennel-Pastrami Gratin from Zen Can Cook.
In sweet recipes, Chocolate Nutella Turnovers from Bake at 350, Baked Apple Dumplings with Cider Sauce from The Bitten Word, Butterscotch Cashew Chews from Butter My Kitchen, Grand Marnier Bundt Cake from Jill’s Blog, Easy Pretzel Turtles from Our Best Bites, Chocolate Chip Shortbread from The Purple Foodie, Salted Pistachio Brittle from shutterbean, Mini Panettones from Wholesome Feasts, Apricot and Coconut from winosandfoodies.com, Chocolate Pecan Pie from Your Vegan Mom, and Simple Brown Sugar Fudge from ZestyCook.
For the most part, I’ve been doing really good with avoiding sweets – and my latest blood tests show that – with my average HbA1C being borderline low (3.8), it’s showing that I’d probably get adequate control on my PCOS and insulin resistance using diet alone.
Still, one in a while I get an intense chocolate craving – I obsessed over this cake I had seen in a magazine for over a week. P. finally made it for me, and it’s SO intensely chocolatey, so dense and smooth and rich, that a piece of it has sated my chocolate cravings, just like that. I’m still working on the piece pictured below, a day later.
The cake has a very in your face amaretto component to it – substitute other extracts/liqueurs if amaretto isn’t your thing. Serve it with lightly sweetened whipped cream. You don’t want the cream to be too sweet – it’ll help cut through the intense richness of the cake.
Chocolate-Almond Torte with Ganache Topping
recipe courtesy Cuisine at Home magazine
For the torte:
1/3 c. water
1/2 c. sugar
1 stick unsalted butter, cubed
1 bag bittersweet chocolate chips (12 oz.)
1 tsp. instant espresso powder
1/4 tsp. table salt
1/3 c. almond liqueur or cold brewed coffee
2 tsp. almond extract
6 eggs
For the ganache:
1/2 c. heavy cream
3/4 c. bittersweet chocolate chips (4 oz)
Toasted sliced almonds
Fresh strawberries
Preheat oven to 325F. Coat a 9×2-inch round cake pan with non stick spray. Line with parchment paper cut to fit into the bottom of the pan; coat with nonstick spray.
Bring water and sugar for the torte to a boil in a saucepan to dissolve sugar; remove from heat. Add butter, 1 bag of chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth. Whisk in liqueur and almond extract.
Whisk eggs until whites and yolks are combined, then whisk into chocolate mixture. Pour batter into prepared cake pan, and place cake pan inside a roasting pan. Bake torte until puffed and soft to the touch, 40-45 minutes. Remove the roasting pan from the oven, then remove the cake pan to a cooling rack. Cool 1 hour.
Run a paring knife around the inside of the cake pan; invert onto a platter. Peel off parchment; cool completely or chill until ready to serve. Bring to room temperature before serving.
Before serving, heat cream for the ganache in a microwave-safe measuring cup in a microwave on high until boiling, 1-2 minutes. Add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth. Cool ganache 2-3 minutes, then spread over the top and down the sides of the torte. Sprinkle top with almonds. Dip a knife blade into hot water and wipe dry for each slice. Serve cake with strawberries. Chill any leftover cake.
Per 1/12th: 360 cal, 23g total fat (13g sat), 124mg chol, 99mg sod, 35g carb, 0g fiber, 5g protein.
Yay, finally caught up with all my roundups (through the end of February), so will be posting them over the next couple of days. Thankfully, in enough time to take advantage of the last of those winter veggies. 
In savory recipes, Lamb Tagine with Pomegranate and Cherries from 2 Stews, Indian Eggplant Fritters from 28 Cooks, Asian Style Meatballs from 80 Breakfasts, Cheesy Creamed Corn with Cilantro from A Bountiful Kitchen, My Mutti’s German Potato Salad from A Feast for the Eyes, Corn Fritters with Sriracha from A Food Coma, Caramelized Onion and Brie Mashed Potatoes from A Stove With a House Around It, German Beef Stew from All That Splatters, Chicken with Mild Curry Sauce from Anne’s Food, Herb-Rubbed Grilled Chicken with Creamy Orzo from Annie’s Eats, Crab and Corn Chowder with Bacon and Chanterelle Mushrooms and Applewood-Smoked Bacon and Farm Fresh Egg Risotto from The Bacon Show, Beef Barley Soup from Baking and Beyond, Baked Potato Soup from Baking Like Betty, Chicken Enchilada Pasta from The Bentley Family & AussieMumInTheKitchen, BBQ Pan-Seared Scallops with Creamy Sauerkraut Soup from Besotted Gourmet, Barcelona Wine Bar’s Sherry-Braised Short Ribs with Autumn Vegetables and Filipino Beef Empanadas from Big, Bold, Beautiful Food, Chicken in Pomegranate and Walnut Sauce (Fasanjoon) from Big Flavors From a Tiny Kitchen, Fake Out Thanksgiving Sandwich from Bite This!, Indian Summer Eggplant Lasagnette with Cherry Tomato Sauce from Burp! Where Food Happens, Southwest Scramble from Cajun Chef Ryan, Pasta al’Amatriciana from Cantbelieveweate’s Weblog, Chicken Cordon Bleu Bake and Mom’s Sweet Potato Casserole from Cassie Craves, Butternut Squash and Spinach Stuffed Shells with Brown Butter Sage Sauce from Chi-town Cooking Creations, Roast Beef Quesadillas from Closet Cooking, Pomegranate Pulled Pork and Southwestern Turkey & Dumplings from Coconut & Lime, Nigella Lawson’s Mustard Pork Chops from Cooking in Stilettos, Chicken Satay with Peanut Sauce from Cooking with Trader Joe’s, Farro with Porcini, Chanterelles and Mascarpone from Fat of the Land, Savory Butternut Squash Muffins with Apples, Caramelized Onions, and Cheddar Cheese from Food Blogga, Inside-Out Squash Ravioli Pasta from Green-Lemonade.com, Bruschetta Chicken Bake from In the Kitchen with the Kenningtons, Buckeye Spicy Pot Roast from Inside the Hills Market, Chicken with Bacon and White Wine Sauce from Kenzie’s Kitchen, Moroccan Slow-Cooked Lamb from Kitchen Bliss, Sweet Potato and Sausage Soup from The Kitchen Illiterate, White Bean Chicken Chili from more bread and cheese, please!, Brazilian Crazy Rice (Arroz Loco) and Roast Pork with Holy Mole Sauce from Muse in the Kitchen, Stuffed Mushrooms from My Baking Addiction, Kimchi Jigae (Kimchi Soup) from [No Recipes], Mushrooms with Bacon and Sage from The Purple Foodie, Chicken with Garlic Sauce from Seasaltwithfood, Cider-Glazed Sweet Potatoes from Serious Eats, 30 Clove Crock Pot Chicken from Simply Satisfying, Cheeseburger Soup from Stirring the Pot, Crock Pot Chicken Cordon Bleu from Tummy Yummies, Holy Mole Chili from Vegan Crunk, and Peanutty Noodles from What’s For Dinner?
In sweet recipes, Martha Stewart’s Candied Sweet Potato Cupcakes from 52 Cupcakes, Rum Raisin Apple Cake from alpineberry, Orange Rolls from Anne Strawberry, S’mores Cupcakes from Annie’s Eats, PA Dutch Batter Fried Apples from Annie’s Recipes, Raspberry-Oatmeal Cookie Bars from The Bake-Off Flunkie, Spice Cake with Apple Cider Buttercream from Baked by Anna, Chocolate-Cherry Brioche from Bakers’ Banter, Snickerdoodle Pie from Baking Bites, Cranberry Crumb Bars from My Baking Addiction, Thick Hot Chocolate from bFeedMe, Dark Chocolate Mousse from Big Flavors From a Tiny Kitchen, Peach French Toast from Chaya’s Comfy Cook Blog, Butterscotch Cashew Bars from Fake Ginger, Apple Cider Pound Cake from Holly’s Recipe Repository, Sticky Date Bars from Jam and Clotted Cream, Apple Walnut Clafoutis from Junglefrog Cooking, Cranberry Orange Mini Bundts from My Baking Addiction, Caramel Apple Bars from Sugar Plum, and Cranberry Cheesecake Spread from Wives with Knives.
25
Feb
Review: The Lost Shepherd Tavern
Author: swampkitty05 // Category: Food Porn, Restaurant ReviewWith a significant cut in our income, certain luxuries have had to take a back seat and we’ve had to tighten our belts, both literally and figuratively. What this means is that eating out has become a rarity. But we’re always on the lookout for recession specials – deals that are way too good to pass up, and almost too good to share (for fear there will be none left for us). But you readers know me better than that – I’m always willing to share the good information so that you too can partake of the bounty. And it doesn’t hurt that increased business will keep them around for a good long time.
We stumbled on this place yesterday while running errands in the Sawmill/Powell area – it popped for me as a nearby restaurant on Yelp, and a glance at the menu showed it was just the kind of food we were craving.
Tucked away in a newish strip mall along Powell Rd (Rte 750), The Lost Shepherd Tavern is a large space decorated primarily in warm wood tones and brick. Typical gastropub seating, with a mixture of high tables, low tables, and booths.
The menu is fairly large and varied – while primarily sandwiches and salads, there’s a section of the menu that has full fledged entrees, with none (including the twin tenderloins of beef topped with shrimp scampi) priced over $19. And that’s what struck me more than anything about the menu – everything was so reasonably priced, that even if they didn’t offer a myriad of specials, it would still be affordable.
Neither of us were hungry for a heavy appetizer, so we opted to share a side order of their sweet corn risotto ($3) for a starter. In our experience, we’ve found that when a restaurant offers risotto, the quality of the risotto has been a fair indicator of what kind of experience we’ll have with the rest of the food. Never fear, their risotto was prepared beautifully – creamy, just the right amount of bite and seasoning, and as good as the best we’ve had in town.
Now, I’m going to tell you about the best lunch special anywhere in town, hands down. For $8, you get a House of Shepherd salad, your choice of any cup of soup, and 1/2 of one of three sandwich choices. Even without the risotto starter, I would have left there stuffed to the gills. Quite literally, getting water as my beverage and tipping the standard 20%, I would have gotten out of there for a little over $10. That’s my kind of lunch!
I chose a cup of their New Powell Chowder for my soup, described on their menu as “fresh sea clams, new potatoes and spinach in a creamy Nor-easter style broth”. This was so unlike other clam chowders that I’ve had, where the clam was an afterthought scattered in what amounts to a creamy bechamel sauce – in their soup, the clam was front and center, and the primary flavor. And there were huge discernible pieces of clam! While very stick to your ribs, it didn’t sit as heavy as clam chowder usually does. It was aggressively seasoned to stand up to the force of the clam, but not so heavily seasoned to render it inedible.
Luckily, they brought out some bread and dipping oil to go with the soup, which helped me get through a very hearty cup of it (can’t imagine eating a whole bowl – you’d have to roll me out of there). Nothing special, but very fresh and just what the doctor ordered.
For my sandwich half, I went with the Insane B.L.T.C, which is hands down the best BLT variation I’ve ever had. Imagine crisp Applewood smoked bacon, fresh green lettuce, tomatoes that didn’t taste like winter tomatoes, mayonnaise and a bunch of melted white New York cheddar holding it all together between two slices of buttery grilled sourdough bread. This sandwich alone is worth a return trip to Powell. On the same plate, a nice mound of the House of Shepherd Salad – a nice mix of good lettuce, chopped veggies like carrots, cucumbers, red onion, tomatoes along with bacon and crumbled bleu cheese. I chose to top it with their balsamic dressing, a thick, sweet mixture (think Pastaria’s dressing for a good point of reference) that tied all the varied flavors together. If balsamic is not your thing, they have about a half dozen other choices of dressing you can opt to top your salad with. By the way, don’t let the picture fool you – the portion sizes are huge. My half sandwich was easily the size of whole BLT’s that I’ve had elsewhere. That plate is much bigger than it looks in the picture.
P. opted to get a bowl of their superlative Choice Cut Chili ($4), a huge tureen filled with ground and tender cubed beef, black beans in a smoky but fairly complex (especially since they grind their spices fresh for each batch) thick chili base. Rounding out the bowl is are tortilla chips and a generous topping of white cheddar cheese. We both loved that our soups were served hot, which is a rarity in restaurants these days. A bowl of this hearty chili is an entree unto itself.
But we’re talking about my husband, who has a bottomless pit for a stomach. He also ordered their Cali-Chicken Cobb Salad ($9), which is a nice bed of mixed lettuce topped with grilled chicken, bacon, tomatoes, red onion, avocado, bleu cheese ad your choice of dressing. He also opted for the balsamic dressing and felt it was a good choice. In a city where it’s difficult to find a good Cobb salad, we were surprised to find that this was one of the most credible interpretations we’ve been able to find in this metro area. Good, fresh, clean, distinct flavors and balance make this salad a winner.
They have a great beer selection (P. was quite pleased with the draft selection of the month, a glass of Kentucky Bourbon Barrel Ale that was smooth and not particularly hoppy, with notes of oak and vanilla that paired well with his salad.
Keep an eye out for specials – they regularly have half price happy hour specials on beer, and one of their other impressive specials on Wednesday is a small order (depends on your definition of small – their small is still plenty big for me) of fish and chips plus a a pint of Smithwicks or Miller Lite for $5. See a listing of all their other specials here, and be sure to take a moment to print out one of their coupons that will get you $10 off a $25+ check.
I was pleasantly surprised by The Lost Shepherd – great service, generous portions, food made with care, and excellent value mean that we’ll return again.
If you’d like to go: The Lost Shepherd Tavern, 345 W. Olentangy St, Powell. 614-792-LOST (5678).
