Taverna @DineTaverna

TAVERNA ~ Dallas, TX

I really enjoyed my brunch at Taverna. First off, I appreciate the “fresh squeezed” Orange Juice, immensely! Yes $6 might be a high price but when you are used to real orange juice, you squeeze your own oranges at home, you hate concentrate or any bottled so called orange juices not only for their awful taste but for all the junk they are made of and how bad they are for you, it is so nice to go out for Brunch and enjoy a freshly squeezed orange juice! So here you see, I really appreciate a restaurant that uses real – fresh -ingredients and serves freshly squeezed orange juice, thank you Taverna!

The atmosphere at Taverna is allegra, the inside dining area showed tables of Saturday morning Brunchers, a couple tables with balloons noticeably celebrating birthdays, the room was full but cozy. The brick walls, the open kitchen and bar give the atmosphere a warm feeling, typically Italian 🙂 The waiters are very polite, professional and friendly. The front of the restaurant opens in a very European style where customers can enjoy eating alfresco and furry friends are comfortable.

I ordered the Chef’s (oven baked ) Frittata; shrimp, arugula, white onion, toasted baby heirloom tomatoes with avocado a delicately delicious combination! Jeff ordered “Eggs Any Style”, scrambled with ham and breakfast potatoes and was very happy with his meal also.

We were delighted to have been offered a few slices of their San Daniele, Prosciutto Crudo, it was delicious, I was impressed 🙂

All of the ingredients in the food were very fresh and natural tasting. The Lunch and Dinner Menus are inviting, typical Italian plates and a nice variety to choose from, including Gluten Free Menus 🙂  Which leaves me with the intention of coming back again!

Buon Appetito!

Tiramisu’!

Senza glutine/Gluten free! Ta Da!

I found this recipe for grain free Lady Fingers by “Satisfying Eats” and had to try it out, it seemed to good to be true!

http://www.satisfyingeats.com/uncategorized/breakfast-in-my-world-grain-free-and-sf-tiramisu-but-not-taste-free/#comment-9967

The Lady fingers turned out like the traditional Italian “Pavesini”. An egg based, lightly sweet, thin dry cookie that when in contact with humidity absorbs and softens quickly.

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I was going to be serving the Tiramisu in separate dessert dishes so I made little round cookies to put at the bottom of the cup then a few larger circles to put as a second layer and the remaining ones I made a few inches long to fill the top of the dishes. I used a ziplock baggie instead of a pastry bag as suggested in the recipe and it worked out just fine.

I used agave nectar to sweeten the mixture instead of Stevia. I cannot tolerate the taste of Stevia. It tastes like saccharin or artificial sweeteners that luckily in my life I have never been able to use because of the terrible taste they have to me.

I have made Tiramisu’ hundreds of times in Italy. I have perfectioned the method of making the cream to a soft, thick, luscious sweetness! I love preparing it!

I use evaporated organic cane sugar, which I used my grinder to turn to powder, and of which made my egg whites and the cream beautiful champagne, beige color!

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Making the cream is simple but not easy. **There are many things to take into consideration and apply when preparing it. The eggs and mascarpone need to be at room temperature. The sugar needs ground fine. The egg whites need to be stiff and folding them into the mascarpone takes patience and delicacy.

My Tiramisu’ recipe:

  • 4 Eggs
  • 350 grams Mascarpone
  • 85 grams Evaporated organic cane sugar
  • Cacao (approximately 1 cup)
  • a couple Tbsp grated dark chocolate
  • a 3 expresso Moka of caffe (equivalent to 3 expressos)
  • Marsala (dry) to your taste

Separate eggs, beat egg whites until half way stiff, add 30 grams sugar and beat until stiff.  Cream together the yolks with 30 grams of the sugar until light in color and  until they become a creamy – spongey consistency. Mix in the mascarpone to the egg yolk cream until all lumps are gone. Delicately add the egg whites to the cream, fold in with a wooden spoon.

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Tiramisu’ is prepared in layers. First dip the lady finger(s) in the expresso and cover with the cream.

[If you are doing a full pan dip lady fingers and make a layer at the bottom of the plate you are using, then add a layer of cream, cacao and so forth.]

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Sift cacao over the cream, enough to dust the top. Repeat with the dipped lady finger(s), then the cream, cacao, until dish(es) are full. The last layer before dusting with cacao I sprinkle with grated dark chocolate and then dust with cacao.

The expresso should be made in advance and the remaining 15 grams of sugar added to it while still warm. Add the Marsala to taste and let cool before dipping the lady fingers.

**The eggs in this cream recipe are not cooked. The cream is made with raw eggs. I advise you use fresh eggs, wash them before you crack them open. Sanitize your hands well after touching the egg shells before continuing handling, preparing the recipe.

*makes 8 servings

Buon Apetito!IMG_7713

Egg Salad Blanc

I love eggs. They are a good part of my weekly meal planning and my protein count.

Here’s a little info:http://www.livestrong.com/article/269623-how-many-grams-of-protein-are-in-egg-whites/

http://www.livestrong.com/article/41005-much-protein-egg-whites/

I was in the mood for egg salad. To hype up the protein I made it Blanc!

It is delicious and very versatile! Yum!

Here’s my recipe:

  • 10 hard boiled eggs
  • 1/2 cup fresh mayonnaise (recipe here, https://judifood.com/2013/10/25/e-voila/)
  • 2 tbls chopped red onion
  • 1tsp Dijon mustard
  • 1 celery stalk, thinly sliced
  • 1 tsp lemon juice
  • 1 tbls chives
  • 1 tbs parsley
  • salt & pepper to taste

Cut the eggs in half and put aside their yolks

(The yolks can be used for soup or salad toppers during the week)

Chop the egg whites.

Add the chopped egg whites to all other ingredients,

Refrigerate *at least a few hours if not overnight.

Buon Appetito!

photo eggwsalad