Dolci - Gelato, Bakery, and Cafe

So yesterday the girls and I went to Dolci's new location at 802 Elmwood Avenue Buffalo, NY 14222 to order Bob's birthday cake. While we were there we sampled the Raspberry Vegan Cupcakes and Lemon Gelato, both of which were out of this world. Sweet, tart, wholesome, simply delicious. The shop is in the process of being renovated, but even that appears to be done in David Simpson's style of neat, clean, and orderly. No chaos to curdle your creamy desserts, a sure sign of things to come! I invite you to visit David and the other fine folks at Dolci and sample their baked goods and gelatos, and coming the first week of August during their Grand Opening look for more cafe style fare to eat while people watching on Elmwood!

Chocolate cake with chocolate ganache.

Organic Tacos

Gorgeous right?!

 Tomato, roasted tomato, onion, garlic, apple cider vinegar, salt, olive and sesame oil, chipotle and ancho chiles, paprika, Worcestershire sauce and water in one pound of what ever you choose (pork, turkey, chicken, beef, meat substitute).

 

Samantha and Bob enjoying their soft tortilla tacos just the way they like them. I'm a hard shell girl, and love the blue corn shells from Garden of Eatin'!

Pork Loin stuffed with Gouda Spinach

4 lb Pork Loin, split
1 lb sundried and dampened spinach
2 tbls whole grain dijon mustard
1 tbls horseradish
1/2 lb shredded smoked gouda


sweet paprika, salt, pepper, olive oil











Mix together the spinach with all of the ingredients and layer in between the split loin.

Tie in two to three places with wet jute, hemp, or cotton cord.

Set into a tin foil "dish" and place on a high heat grill until the internal temperature reaches 160 to 170 degrees.

Serve with garlic butter bread with gouda melted on top and an herb salad and a bottle of Coeur de Cep's Cotreaux Varois en Provence 2009 (Textbook strawberry-watermelon flavor and aroma, crisp and refreshing for hot weather, especially with salty, savory foods. - Touton Review) 






This is a dinner for Jack Johnson's album In Between Dreams!

Mexican Organic Bone-In Pork Chop with Tomatoes and Grilled Beans

Washed and dried pork chops. Drying helps create a crisper bottom without using any oil. Layer Muir Garden Organic Tomatoes with Basil.

Grill cannelloni beans in olive oil, salt, pepper, sweet cayenne pepper and dried cilantro until beans crisp and the seams burst. 

Mild white Queso Fresco. Bake at 400* for 45 to 50 minutes, or until the meat reaches 160 degrees.

Serve hot with a fresh salad with wild herbs.

Santasiero's Restaurant West Side Buffalo

Santasiero's Restaurant

Lentils and Macaroni with Garlic and Oil and Parm'ed. Got a funny look for ordering it like this but let me tell you, it was like I'd died and gone to Tuscany Heaven. With the house Chablis and buttered bread I was carbo diving by 9pm with a garlicky smile on my face! Bring cash and lots of it, they don't take any other form of payment and although everything is reasonably priced you can still find yourself with a big bill after adding garlic bread, extra meatballs, salad, and a 1/2 carafe of wine. They're right on the corner of Niagara and Lafeyette on Buffalo's West Side and they are a slice of pure Italian Americano! 

Mangia bene! 

Mediterranean Dish

Brown Basmati Rice with Cumin Seeds and Peas

Fresh Local Organic Vegetables in Korma Sauce (Dry fry the peppercorns, cloves, cinnamon and cardamom until aromatic. Grind. Saute the garlic and shallots in the butter with the turmeric over medium heat until soft, add spices. Peel, deseed and dice the tomatoes and add to pan and cook until the tomato becomes saucy and thick. Add yogurt and cook gently for a further 15 minutes, season with salt.)

Fresh salad with tomatoes, green squash, cucumbers, lettuce. 

Greek Gods Honey Yogurt, variety of olives, hummus, and avocados. 

Dish and serve with limes and large flat bread.

The Whole Hog Truck

I love food from Buffalo, especially good food like my family got dished at The Whole Hog Truck at the Taste of Diversity Festival yesterday. Kathleen Haggerty's pulled pork sandwich, BBQ smothered sweet potato fries and beans with greens were hands down best BBQ we've had in a while! To top it all they're going for local and sustainable sources too - so it's win win for everyone! I recommend friending the folks in the truck to get the low down on all of their deliciousness.

Head Stone Heat

Went to the Taste of Diversity with my family in a torrential downpour for adventure's sake and discovered Head Stone Heat. Valerie Meli's hot sauces were amazing and I recommend checking them out!

Salmon, Golden Potatoes and Artichokes in Eggless Choron Sauce

Serve with a 2006 Echeverria Cabernet Sauvignon from Chile.

Pre-heat the oven to 400 degrees. Lightly rub the salmon fillets with 2 tbls olive oil, and season the top with salt and pepper. Place on a baking sheet and roast uncovered in the oven until firm and cooked through, 20 minutes.

Trim and steam artichokes until they can be pierced through easily with a fork through the stems. Rinse in icy cold water, halve and scrape off the chokes.

Halve and re-steam for five more minutes.

 

In a bowl, whisk together the mustard and lemon juice. Slowly drizzle in 1/2 cup olive oil and whisk until an emulsion has formed. Whisk in 1 cup chopped, peeled and seeded tomatoes, 2 tbls tarragon, 2 tbls minced shallots, 1/3 cup  raw vinegar, 1/3 cup wine, 2 tbls parsley, salt and cayenne.



Layer potatoes in a pan with olive oil and salt on the bottom. Add 6 tbls of water, cover and cook on high until cooked through and browned on the one side.

Lay out a small pile of the potatoes and layer the salmon fillet slightly to the side.

Arrange the artichokes around the salmon. Top the fish with the Choron sauce.