Where I've Been and Where I'm Going

View Lehigh Valley Restaurants in a larger map

In case you want to follow my journey through restaurants in the Lehigh Valley, here is a map to make it a little easier! I have included the restaurants which I have already visited and reviewed as well as some of the upcoming restaurants I plan to write about.

Teal pins indicate restaurants located in the Saucon Valley Promenade, red pins indicate restaurants near Seidersville Road, and the yellow pins indicate the restaurants in downtown Bethlehem and near Lehigh's campus.

Now that you know where to go, read up on my reviews and pick a spot to head to tonight!

Recipe Review: Banana Bread Muffins

Recipe Review: Banana Bread Muffins

Ingredients:

1 cup mashed bananas (3 bananas)

½ cup unsweetened applesauce

1 ½ cup Splenda

4 tbsp buttermilk

1 tsp vanilla

6 egg whites

1 tsp baking soda

1 ½ cup whole-wheat flour

½ tsp salt

1 ½ cinnamon

½ cup walnuts

Directions:

Preheat oven to 350 and fill muffin tin with muffin liners.

Combine bananas, applesauce, Splenda, buttermilk, vanilla and eggs. Mix.

Combine flour, baking soda, salt, cinnamon and nuts separately.

Combine with liquid mixture

Place ¼ cup of mixture into muffin tin. Cook for 20 minutes on middle rack or until toothpick comes clean. Makes 16-18 muffins.

Ease if Preparation: This recipe was easy in some regard but tricky in others. For the most part, all the directions require is a lot of mixing ingredients and filling the muffin tins. The hard part was deciphering the ingredients and directions because they were fairly incomplete, which I will discuss in the “quality of recipe” portion of the blog. These muffins are very quick and can be cooked by even beginner level chefs.

Quality of Recipe: This recipe has issues in its ingredients list. While putting the items together I noticed the inaccurate measurements and lack of detail. Just looking at the huge amount of Splenda incorporated in this recipe, I chose to only put in ¾ cup and then taste the batter to see if that was sufficient. It was sweet enough so I suggest using only half the amount of Splenda recommended in the ingredients list. Also, walnuts from the grocery store come in large whole pieces and according to the recipe you put them in their whole form into the batter. I chose to put the walnuts in a Ziplock and crush them up. I then measure out ½ cup of the crushed nuts to put into the muffin batter.

Taste: These muffins are great! They are very moist, most likely from the fresh bananas, and have good flavor. These would be perfect for breakfast because they contain both fiber and protein and are only 83 calories. They are very filling and would be even tastier toasted with a little peanut butter or regular butter. 

Recipe Review: Banana Bread Muffins

Recipe Review: Banana Bread Muffins

Ingredients:

1 cup mashed bananas (3 bananas)

½ cup unsweetened applesauce

1 ½ cup Splenda

4 tbsp buttermilk

1 tsp vanilla

6 egg whites

1 tsp baking soda

1 ½ cup whole-wheat flour

½ tsp salt

1 ½ cinnamon

½ cup walnuts

Directions:

Preheat oven to 350 and fill muffin tin with muffin liners.

Combine bananas, applesauce, Splenda, buttermilk, vanilla and eggs. Mix.

Combine flour, baking soda, salt, cinnamon and nuts separately.

Combine with liquid mixture

Place ¼ cup of mixture into muffin tin. Cook for 20 minutes on middle rack or until toothpick comes clean. Makes 16-18 muffins.

Ease if Preparation: This recipe was easy in some regard but tricky in others. For the most part, all the directions require is a lot of mixing ingredients and filling the muffin tins. The hard part was deciphering the ingredients and directions because they were fairly incomplete, which I will discuss in the “quality of recipe” portion of the blog. These muffins are very quick and can be cooked by even beginner level chefs.

Quality of Recipe: This recipe has issues in its ingredients list. While putting the items together I noticed the inaccurate measurements and lack of detail. Just looking at the huge amount of Splenda incorporated in this recipe, I chose to only put in ¾ cup and then taste the batter to see if that was sufficient. It was sweet enough so I suggest using only half the amount of Splenda recommended in the ingredients list. Also, walnuts from the grocery store come in large whole pieces and according to the recipe you put them in their whole form into the batter. I chose to put the walnuts in a Ziplock and crush them up. I then measure out ½ cup of the crushed nuts to put into the muffin batter.

Taste: These muffins are great! They are very moist, most likely from the fresh bananas, and have good flavor. These would be perfect for breakfast because they contain both fiber and protein and are only 83 calories. They are very filling and would be even tastier toasted with a little peanut butter or regular butter. 

Restaurant Review: Blue Sky Cafe

Restaurant Review: Blue Sky Cafe

Location: 22 West 4^th Street

Bethlehem, PA 18015

(610) 867-9390

Hours: Tues-Sunday 7 a.m. - 3 p.m.

Atmosphere: Blue Sky café is a typical neighborhood breakfast spot. It is a tiny space and, on the weekends, is jam packed full of people. Inside, there are booths and freestanding tables as well as a bar you can eat at and watch the chefs cook. The walls are exposed brick, the floors are hardwood and the tables are simply black. A large chalkboard hangs on the main wall listing the daily pancake and lunch specials. Big picture windows look out onto the street and paintings hang sporadically on the walls. The atmosphere is homey and kind of earthy but a little messy in my opinion.

Score-3.5

Service: The service here is quick to say the least. If you are looking for a nice, long enjoyable breakfast, this is not the place to go. The crowd is so large on the weekend that the staff is purely looking to turn tables so you are somewhat rushed to order. Our waitress was accommodating and quick, which was good because we were starved. Blue Sky deals with its large crowds well and moves people in and out efficiently.

Score-4

 Food: Offering both a lunch and breakfast menu during their hours of operation, Blue Sky has a large variety of dishes for its customers. Items range from-create-your-own omelets, to wraps, to salads, to paninis, to specialty pancakes and French toast. I ordered an egg white omelet with garlic, broccoli, green peppers and Gouda cheese along with a coffee. The omelet was the perfect size, not gargantuan as some tend to be at other breakfast places in the area. The toast was crispy and buttery and served with a side of jelly. I left Blue Sky feeling satisfied but not overly full, it was perfect.

Score- 5

Pricing: Blue Sky is priced averagely I would say. For my omelet and coffee I paid $12. Breakfast items really don’t range much in price, they all cost around $7 or $8. Lunch items range from $6 to $9. Meals at this restaurant are the perfect size and I think very fairly priced for the amount of food you get.

Overall, Blue Sky is a cozy Saturday or Sunday morning brunch spot! It has fresh, tasty food and you are fed quickly and sent on your way. The one issue is the crowd; however, the longest I have waited for a table was 20 minutes and the food is well worth the wait.

Industry Trend: Kumquats

Industry Trend: Kumquats

In both restaurants and in homes, kumquats have started to appear on plates as the year 2011 progresses. These tiny citrus fruits have taken the spotlight not just as garnish, but also as essential ingredients to both sweet and savory dishes. Salads, jams, salsas, cookies, cupcakes, pork and shrimp have recently featured kumquats and the fruit has made the most simple of recipes a little more exciting, and nutritious!

What It Is: Most commonly, we eat oval kumquats; however there also exists the round kumquat. For those who have never laid eyes on this fruit, it is oval, about the size of an olive and orange in color. Kumquats are grown on tree, which are shrub-like and on average, pduce around 50 kumquats per year. The oval kumquat plant is native to South Asia and Asia-Pacific and has long been cultivated in Japan, Taiwan and the Philippines. Today, the fruit is also grown in Florida, Louisiana and California.

In flavor, the fruit resembles that of an orange but is slightly sourer; however, unlike oranges, the rind of the kumquat is sweet and edible. Kumquats, like all citrus fruits, are very high in vitamin c; however, it is also high in calcium, fiber and potassium. One kumquat contains 12 calories, 1.25 g fiber, 0.2 g fat, 0.17 g protein and 7.1 mg of vitamin c. It is suggested that you eat the rind because it contains limonoids, which are known to trigger detoxification enzymes in the liver, often known as antioxidants. Kumquats have been given the label, "super food."

Who Might be Interested: One major health benefit of kumquats is their protection against kidney stones. Like lemons, kumquats contain citrus that helps protect your body from protein buildup in the kidney and painful stones. Among other things, these fruits improve the immune system, prevent frequent colds, reduce cholesterol, protect from cardiovascular disease and strengthen hair.

Availability: Like most things these days, kumquats are available to purchase online. Most grocery stores sell the fruit as well, along with specialty grocery stores and places like Whole Foods and Wild Oats.

Grilled Chicken with Kumquat-Lemongrass Dressing 

Recipe Review: Quinoa Pilaf with Pine Nuts

Recipe Review: Quinoa Pilaf with Pine Nuts

 Ingredients

       2 cups low-sodium chicken broth

       1 cup quinoa, rinsed

       ¼ cup pine nuts

       1 tablespoon olive oil

       ½ large onion, chopped

       1/3 cup chopped fresh parsley leaves

       salt and pepper

Directions

1. Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until the liquid is absorbed and the grain is tender. Once cooked, transfer to large serving bowl.

2. Toast pine nuts in a large dry skilled over medium heat until brown, about 2 minutes. Set aside

3. Heat olive oil in skillet, add onions and cook stirring occasionally until onions are soft and begin to brown, around 6 minutes.

4. Add chopped parsley, pine nuts and onions to cooked quinoa and mix; Season with salt and pepper.

Ease of Preparation: This recipe was quick and easy. Cooking quinoa, like any grain, is a breeze. The hardest part of this recipe was deciding when the quinoa was actually finished cooking and also keeping it from sticking to the bottom of the saucepan. There is not a lot to this recipe, which makes it easy to make but leaves you with an unimpressive final product.

Quality of Recipe: This recipe is easy to follow and delivers you with an end product that you would expect. I chose to add garlic to the dish as well, just to provide more flavor; however it isn’t necessary. I also chose to double this recipe so I could have leftovers. This is such a simple recipe that it creates a great base to build off of. Other things that might be good additions to this is feta, lemon juice, tomato, cucumber or raisins.

Taste: This recipe will provide you will a very simple tasting side dish. With more flavor than traditional rice or potatoes, and at least double the nutritional value, this quinoa recipe is a great one to try for your first attempt. As I mentioned before, quinoa makes great leftovers either for reheating with dinner or having cold at lunch.

Restaurant Review: Yianni's Taverna

Name: Yianni’s Taverna

3760 Old Philadelphia Pike

Bethlehem, PA 18015

(610) 867-8821

Open Tues-Wed 11:30 a.m. - 10 p.m.

Thurs- Sat 11:30 a.m. – 11 p.m.

Sun 8 a.m. - 9 p.m.

Atmosphere: The atmosphere at Yianni’s is very homey and cozy but also includes some very modern and trendy elements. Upon entering the restaurant, you are immediately greeted by at least one hostess and usually either Yianni or Maria, the co-owners. The restaurant is dimly lit by candles on each table and by lighting along the walls. The restaurant is split into two sections; one side hosts the bar and is adorn with large white couches and smaller cocktail tables, the other side has larger round and rectangular tables. Just inside the entryway, there is a display of the fresh catches of the day for customers to peruse while waiting for their tables. Overall, the restaurant finds a balance between a mom and pop Greek restaurant and a modern, chic restaurant like Melt.

Score-5

 Service: It is clear that customer service is high on the list for this restaurant. From the time you enter the restaurant until the time you get in the car to leave, the staff at Yianni’s are more than willing to accommodate your every request. Both Maria and Yianni, the owners, stop by each table at some point during the meal to chitchat and ensure that everything is satisfactory. Four of the five people I dined with here had special requests for their entrees ranging from ingredient substitutions, changing an appetizer portion to an entrée portion and eliminating an ingredient from a dish. Our waiter was able to accommodate all of their needs and we all ended up happy with our meals. The staff at Yianni’s is professional but at the same time personable and fun.

Score-5

 Food: Yianni’s serves primarily Greek inspired food; however much of it appears on American menus these days. The menu is quite extensive and includes both hot and cold appetizers, salad, soup, gyros, fish dishes, specialty dishes and house favorites. Our table started with a “spread” platter, which included warm pita, creamy garlic spread, spicy feta spread and eggplant spread. We also ordered one of their infamous appetizers: “Saganaki.” This is pan-fried Kaseri cheese flambéed tableside. I personally don’t care for it however the rest of the people I was with loved it. For our main courses we ordered chicken Marsala, chicken Samos (a dish prepared with lemon, olive oil, garlic, artichoke hearts and peppers) chicken Athenian (chicken wrapped in phyllo dough stuffed with feta and mint) and shrimp Zorba (shrimp sautéed with spinach, feta, onions and tomato). Everyone was fully satisfied with their choices and, although we didn’t order dessert this time, I have had it before and everything is very fresh and completely homemade. Yianni’s also offers lunch and a very impressive breakfast selection!

Score-5

 Pricing: Yianni’s is reasonably priced in my opinion. Appetizers start out at around $5 and go upwards towards $10. Entrees range from $10 all the way up to $32 for lamb and whole fish dishes. My glass of wine, chicken Marsala and 1/5 of both appetizers (we split it between 5 of us) cost me around $32. This is a great place to bring families, meet friends or bring a date to.

Yianni’s has done extensive remodeling in order to attract customers, it truly is a little hidden gem of a restaurant in the area and I encourage everyone to try it.

Industry Trend: Quinoa

Industry Trend: Quinoa



Recently, quinoa has been popping up everywhere in recipes, especially in those high in nutritional value and low in fat and calories. We have seen this grain replacing traditional cous cous, white rice, brown rice and a variety of other starches. As much of the population looks for ways to cut carbs and calories, healthier replacements have started to emerge in the food industry.

What It Is: Quinoa, pronounced ki-nwa, is a pseudo cereal. Traditional cereals are grasses while quinoa is a non-grass, grain-like crop harvested mainly for its seeds. This plant originated in the Andean region of South America and has similarities to beet plants and spinach. To pre-Colombian Andean civilizations, quinoa was second in nutritional value just under the potato because of its high protein content (12%-18%) and essential amino acids including omega 3 fatty acids. Along with this, the seed is organic, high in fiber, iron, magnesium and phosphorus as well as gluten-free.

Who Might be Interested: People who might be interested are those looking to improve their health in general. As stated before, this seed is high in a wide variety of nutritional necessities and for those dieting, quinoa has a low fat content and a high level of slow-releasing carbohydrates, which create a full feeling in the stomach. Those suffering from migraines, diabetes or atherosclerosis should try quinoa. The magnesium found in this seed helps to relax blood vessels and reduce constriction and dilation that tend to cause migraines. This relaxation of the blood vessels can also help those suffering from certain heart conditions like cardiac arrhythmia and ischemic heart disease.

How to prepare: Before cooking, the seed must be rinsed under water in order to remove the saponin, a bitter resin-like coating. This is usually done before packaging; however, it’s better to rinse the seeds again before cooking. The great thing about quinoa is that it cooks very quickly! Place seeds in a pot of boiling water and they will be ready usually within 15 minutes! This is the simplest way to prepare the seed however the options are endless and include popping it, roasting it and sprouting it to eat raw.

Availability: Quinoa is found in most grocery stores these days; however, it is sold in bulk at Whole Foods and Wild Oats. Trader Joes also sells the seeds as well as a variety of online sources such as Amazon.

Recipe Review: Strawberry Valentine Cake

Recipe Review:

Strawberry Valentine Cake

Ingredients

            1 box white cake mix

            1 pint heavy whipping cream

            2 teaspoons of vanilla

            Sugar or confectioner sugar to taste

            Food coloring optional

            1 box frozen strawberries in “syrup” (usually comes in a 16 oz. box)

                       thawed and strained.

            Fresh strawberries for garnish

           

Directions

Make the cake as directed on the box for a 2-layer cake. Let cool completely

Whip the cream in an electric mixer with sugar until sweetness desired and forms stiff peaks. Add vanilla. If you want to dye the cream a color, do it now. 

Mix about 1/4 to 1/3 of the whipping cream with the strawberries.

Place one of the cakes down on a platter and top with whipped cream and strawberry mixture. Place the second layer on top and frost the whole cake with the remaining whipping cream.

Refrigerate until ready.

Garnish with strawberries.

Ease of Preparation: Overall this recipe was the most difficult I have made thus far; however, for what the end product is, it isn’t as hard as it looks. The white cake mix was very simple: you just follow the directions on the box. With the proper electric mixer, the homemade whipped cream is a breeze too and seems to easily impress people! Frosting the cake in the whipping cream is a little tedious but is not too difficult.

Quality of Recipe: The only part of this recipe I can complain about is there is not sufficient whipped cream to make the filling and frost the whole cake. I would suggest using a pint and a half of whipped cream just to be safe. Just for appearance, I would be sure to garnish the cake with fresh strawberries otherwise the final product will look a little boring. I would use 1/3 of the whipped cream, not 1/4, with the strawberries for the filling to ensure it does not end up runny; therefore, causing the two layers to slide around.

Taste: This cake is a great one! My mom and I have been making this every Valentine’s Day for years now and it’s always a hit. It is a very light, fresh cake and is festive for the holiday. The white cake is moist and fluffy, the filling is sweet and the outer frosting of whipped cream is creamy but not too sweet so it perfectly balances the other flavors. I recommend this cake for Valentine’s Day and really any other day for that matter. For beginner cooks who want a little more of a challenge this is the perfect recipe.