TasteIndy,Tasty Food

TasteIndy is just what I did on a recent visit to Indianapolis, Indiana. Taste Indy Food Tours-Massachusetts Avenue Food Tour hosted the guide historical 3 1/2 hour walking tour that allowed me to work up an appetite while learning about Indianapolis' historical landscape and food scene.The food tour included a variety of menu items, held at four critically acclaimed local Indy restaurants where the ingredients were locally sourced and the cooking techniques and styles were as varied as the menus.

The first restaurant I went to was the city's oldest, established in 1894 and still in operation today, The Rathskeller featured German cuisine. Being part German on my father's side of the family and having lived in Germany, I was excited to be there and was more than ready for the first sampling of the day. The chef prepared traditional German fare like homemade sauerkraut, red cabbage, German noodles, Bratwurst, Bockwurst, Kielbasse, German Wieners, Bavarian style pretzels and a few German mustard's for dipping purposes. The food was absolutely delicious!

Next, I headed to Earth House Collectives/Earth House Cafe which is Indiana's only 100-percent organic and fair trade coffee shop focusing on community issues. I enjoyed the Vegan Sanoma Sandwich which featured a pressed and braised organic tofu with organic celery & red grapes and toasted organic pecans in a vegan creamy poppy seed dressing. The Vegan Sanoma Sandwich was very good, not to mention the selection of coffees' and teas'.

You should know that it was at this point that I begin to wonder if I could eat anything else...fortunately it was quite a walk to the next stop, Lockerbie Pub. The Lockerbie is a family run joint know for taking care of the customers and that they did. The Breaded Pork Tenderloin was tasty and memorable, I can taste it now! The Tenderloin was paired with pickles and a trio of beers (I don't drink beer, never acquired a taste).

Lockerbie's Breaded Pork Tenderloin stayed on my mind until I arrived at Mesh, an upscale, classy restaurant located in a hip and growing neighborhood not far from Massachusetts Ave. Now Mesh was talking my language with a Wild Mushroom Strudel prepared with a tomato buerre blanc sauce and seasonal mixed greens. The Wild Mushroom Strudel was prepared perfectly, but the Cherry and White Chocolate Bread Pudding sent me over the top! Wow, what a day, thank you TasteIndy!

Mushrooms, Mushrooms, Mushrooms

Mushrooms are all the rave, they boost your immune system, have B Vitamins and are packed with antioxidants, according to WholeLiving Magazine. According to me, they just taste great, but not the button ones, go for the Shiitakes or Oysters. There are so many varieties of mushrooms that you can just experiment until you find your favorite flavorful one.

Mushroom Butter is just one way to use mushrooms and a first for me when I had dinner out the other evening. Now, I have to make some ahead and freeze it so it will be ready for Omlets, Steaks, anything! Its so simple to have mushrooms on hand for Butter, Eggs, Burgers and Soups. The next time your stirring up some cornbread, mix in some mushrooms!

My latest and tasty recipe is Mushroom Spaghetti, its great and quick for dinner. I prepared this dish but along side it, I prepared seared scallops in a mushroom butter, it was excellent! Here's the recipe.

Ingredients: Mushrooms (fresh) (1-2 Cups), 1 Can Tomatoes (15oz), 2 Tbsp. Olive Oil, 3 Cloves Garlic (Crushed)

Pasta ( 1 lb. any type you like)

Place pan of water (6 cups) on the stove to boil for pasta (use whatever you have).  When water comes to a boil, add a little salt and pour in pasta to cook while you prepare mushroom base.

In a non-stick skillet, pour  2 Tbsp. Olive Oil in skillet and heat slightly, crush the garlic and place in pan, add mushrooms to pan and continue to stir for 1-3 minutes ( this is also a good time to add some flavor, salt and pepper). Next add tomatoes and break up in skillet, allow ingredients to simmer while you check to see if the pasta is ready. Once the pasta is ready, drain, but leave a bit of water (1/2c) and add pasta and water to skillet. Mix all together and add more salt and pepper if necessary, then top with a nice grated cheese. Dinner is done!