Food

<p>Culinary experiences and local recipes from Steuben County, Indiana. </p>

Adventures Had and Memories Made – the Schiffli Family

By on Aug 10, 2017 in Family Fun, Food, Uncategorized | 0 comments

SUNSET SLUSH! Tonight we went to Sunset Slush  in Angola, to celebrate  Mak’s 2nd birthday as a family. Sunset Slush is an Italian ice shop.  Italian ice is like ice cream, but without dairy.   We are frequent customers here and we each have our favorite flavors.  Emi always requests Zombie, which is a fruity mix of flavors,  Mak enjoys chocolate,  I love Peppermint Patty or Cafe Mocha and Bryan is also a Peppermint Patty lover. He branched out this evening for the birthday celebration and had Rootbeer Float!  Emi started eating her Sunset Slush Italian Ice a little too fast and got a “Slush Rush!” The flavor choice and combinations are honestly endless!   To make the decision even more difficult,  Sunset Slush   also offers gelato (gelato is dairy based and lower in fat than regular ice cream, but higher in sugar.)   To complicate choices further, they are  expanding  now with floats and shakes!   In case you were wondering, a float has some type of soda in it and a shake is just the dairy product with maybe a few flavorings! Sunset Slush  recently moved into their new building which is just a hop, skip and a jump from their old building!   The big difference is they  now have a drive up window (which is great when we don’t want to get the kids out of their car seats.) When we do decide to go inside we love seeing the same friendly faces.   Once again we all enjoyed our Italian ice and sitting outside at their picnic tables was a great way to end the evening and to put a close to Mak’s birthday...

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Steuben County Farmers Market

By on Jul 19, 2017 in Events, Family Fun, Food, Steuben County Indiana, Uncategorized | 0 comments

The Steuben County Farmers Market is definitely the place where everybody knows your name, and you never want to miss a single Saturday. When the market first opens in the spring there isn’t much in the way of vegetables. Perhaps a few stalks of asparagus or barely enough rhubarb to make a pie, and sometimes I even leave with an empty basket, but it doesn’t matter. Finally the weather warms, we put away our hats and gloves and greet our neighbors and local farmers once more. Up and down the aisle at the Community Center parking lot laughter can be heard as stories are told and folks lament about the long winter. (It always has been a long winter!) We ask about families, and of course, we ask about crops and the land. Because we are a rural community, much conversation can be heard talking about soil and water conditions. “Will this be a good year for tomatoes?” “When do you think you will have sweet corn?” “That sure was a long winter this year.” “Did you get the peas out, Edna?” On the first day of the market I get out my twenty dollar bill, my basket, and walk on over to be part of this community. As the day light grows longer, and the soil warms, more and more vegetables arrive at the market. Now there are early zucchinis, radishes, yellow squashes, and new onions. Of course the honey folks, the Dalrymple, are always there with their jars of honey and their honey sticks. They are a favorite with the children and usually have a few dozen farm fresh eggs tucked away in a cooler under their table. (But you better get there early or the eggs will be gone!) As the lazy days of summer arrive so does the sweet corn. It usually arrives by the truck load and the Holmans sell right out of the bed of the truck. Ralph and Colleen are staples at the farmers market, and I can think of more than one occasion when they have delivered my goods to the house when they wouldn’t fit in my bike basket. With my twenty dollar bill I can fill my basket with...

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Bon Appetit – Gunthrop Farms Pork Chop with Maple Mustard Glaze

By on Jun 5, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

Bon Appetit, on the campus of Trine University in Angola, provides students and staff members with authentic, fresh meals made from scratch. Try the following recipe from Chef Todd Downs. Gunthrop Farms Pork Chop with Maple Mustard Glaze Brine Ingredients: 1 qt. water 1/2 cup kosher salt 1/4 cup brown sugar 2 T garlic, chopped 1 T peppercorns, crushed 2 sprigs fresh thyme 2 sprigs fresh rosemary 4 1 inch thick pork chops Combine all ingredients in a saucepan and bring to a simmer. Simmer five minutes, keeping the temperature between 185 – 200 F. Cool completely. Submerge pork into the brine. Brine in the refrigerator for 24 hours. Glaze ingredients: 1 cup pure maple syrup 1/2 cup whole grain mustard Prepare grill, heated to medium high. Blot pork dry and brush both sides with oil. Season both sides of the chops with kosher salt and fresh ground black pepper. For the glaze: Combine the maple syrup and whole grain mustard. Simmer over low hear until slightly thickened (approximately 10 minutes.) Brush on meat and grill until done. The internal temperature of pork should be 145 F. Also featured in the photo: Cavatelli pasta with portabella mushrooms and fresh chopped herbs as well as radicchio cut into wedges and dressed with olive oil and balsamic...

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Potawatomi Poutine

By on Jun 5, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

If you have never tried poutine you are missing out! It’s to Quebec what hamburgers are to……well, practically anywhere in the United States. So what is poutine? Think of the perfect union between crispy golden fries, cheesy goodness and rich gravy. In a word–YUM! There are as many varieties as there are people who make the Canadian dish. Now Chef Johnny at the Potawatomi Inn Restaurant has put his own spin on the poutine and turned it into an appetizer-though truth be told, it could be a meal in itself. He has added smoked port and his own secret gravy recipe to the dish. While he will not give away what is in it, we did get the basics of how to assemble the dish. Deep fry or bake your favorite french fries. Layer them on a plate and add a layer of cheese curds (meat is optional.) Johnny uses smoked pork, but bacon works well too. Smother in brown gravy and top with green onions. Or just stop by the Potawatomi Inn at Pokagon State Park and order...

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The Hangout’s Cod Cakes

By on May 17, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

Although the name has changed, the traditional laid-back atmosphere at The Hangout Bar and Grill on Snow Lake remains. The former Dave’s Lake Shack has new owners who will continue offering popular menu items as well as live music Wednesday and Friday evenings. Local favorites Island Vibe and Jim Weber are slated to perform throughout the summer. The Hangout, located at 1865 W. State Road 120, can be reached by car or boat. The restaurant’s theme is “much more than bar food” and is open six days a week from 8 a.m. to 9 p.m. Only breakfast is served on Sunday. Build your own omelet or choose from corned beef hash, eggs benedict, biscuits and gravy or apple flavored pancakes for a filling breakfast. Appetizers-including pickle fries-complement any meal, while wings, soups and salads offer traditional hearty fare. The Hangout is decorated with lake memorabilia and is the perfect place to savor fish and chips or a butterfly shrimp basket. Enjoy sitting on the big patio in the summer with a thick burger or a variety of Mexican dishes. The Hangout’s cod cakes are a crowd favorite you can enjoy at home: 1 small onion, chopped 8 sprigs parsley, chopped 2 cups mashed potatoes 2 beaten eggs 3 T melted butter 1 lb. steamed and flaked cod 3/4 cup seasoned bread crumbs 1/3 cup light olive oil salt and pepper Mix onion, parsley, butter, potatoes and eggs. Break cod apart into flakes and mix with the above. Shape the mixture into patties. Coat with bread crumbs. Pour oil into a skillet and heat until it sizzles. Add patties and fry for four to five minutes on each side until golden...

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Caruso’s Coconut Cream Pie

By on Apr 26, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

Continuing a tradition that began more than 40 years ago, Caruso’s serves genuine Italian cuisine in a family-friendly atmosphere. In 1976, Joe and Barb Caruso purchased the popular Doc Caccomo’s Pizzeria and realized their dream of owning a restaurant. Joe was the cook, with Barb working in the dining room as a waitress and hostess. As their children grew, they performed various jobs in the restaurant. Today, three of the Caruso children own and operate the restaurant on County Road 200 West in Angola. In fact, two of them recently earned degrees in Culinary Arts. Some of their children, now the third generation of Caruso’s, also work at the restaurant. Caruso’s in one of eight restaurants featured in the Northern Indiana Lakes Country Foodie Trail, compiled by the editors of Midwest Living. Serving old traditional Italian recipes as well as the latest trends, Caruso’s is a favorite among residents and visitors. The recently opened full-service dine-in bar serves specialty appetizers such as salmon dip, smoked mussels and Rosemary spiced nuts. Wines from Napa, Argentina, France and Australia are served along with locally-grown Satek Winery wines. Pizza is a favorite at Caruso’s and the recipe has remained the same for 40 plus years: house-made crust, traditional pizza sauce, quality meats, fresh vegetables and a custom mozzarella blend. You can also create your own pizza with traditional toppings plus pineapple, meatballs or garlic mashed potatoes. Torpedoughs, stuffed with fresh vegetables, meats, sauces and cheese, are baked to a golden brown. The breadsticks, basted with house-roasted garlic butter sauce, are a great start to any meal. Dinner choices include classic spaghetti, traditional lasagna, stuffed shells, fettuccini clam sauce and shrimp pasta. Top off your meal with a slice of coconut or banana cream pie, cannoli, lemon blueberry mascarpone cake or a spumoni sundae. A gluten-free menu is available and Caruso’s strives to use the freshest ingredients from local farm-to-table vendors. All menu items are free of MSG and high-fructose corn syrup. For more information,  http://www.carusos-restaurant.com Caruso’s Coconut Cream Pie 2 cups milk 3/4 cup cream of coconut 1/4 cup corn starch 1/8 tsp. salt 3 eggs, separated 1 tsp. vanilla 1 tbsp. butter 1 1/4 cup coconut Combine milk, cream of coconut,...

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