Kate's Kitchen

Hush Puppies

deep-fried balls of cornmeal served with pooh butter

I had never heard of hush puppies before.  I found out it was a Southern thing during breakfast.  In any case, my brother thought we should try it so he ordered it.  Wow this is soo good.  It was very savory and tasted so good when you added the pooh (honey) butter.  I wish they had timed it so we would have had this as soon as we ordered since I was starving , but they served it about two minutes before our actual breakfast.  Oh well.  I already looked on websites how to make this and they have some yummy derivatives with shrimp or curried crab so I gotta try that soon.

Cornmeal Buttermilk Pancakes w/ strawberries and granola

I read on the Yelp website that the pancakes were fantastic so after waiting 30 minutes outside in the rain for this, I was excited to finally have it in front of me.  When I first saw the amount of maple syrup that they gave me, I was a bit sad since I didn't think it would be enough, but the strawberries were sweet already so I didn't mind afterall.  The cornmeal really gave it a course, grainy taste that was really unlike pancakes I have had in the past.  I actually liked it since I don't like feeling I'm eating pancakes that are pillowy soft. Yuck.  I like it gritty, baby! The buttermilk also gave it a great creamy consistency so it was good to have that combination.  The granola bits on top were not that sweet, which I was thankful for since I didn't want sensory overload.  Overall, best pancakes I have had in a restaurant!!

Big Guys Breakfast

2 pancakes, 2 eggs, bacon, sausage and homefries

Since I already had the pancakes, the only things I tried from Jake's plate were the home fries, sausage, and bacon.  The homefries were just okay, although it was a nice change from all the sweetness from my pancakes.  I wish they had cooked it a little longer since the green bell peppers were still a little raw.  The sausage was the best part.  It was cooked flat like a patty and had alot of different spices.  It tasted like turkey sausage since it was so light.  The bacon was awesome as well since it had a nice, thick cut.  If I wasn't as full, I would have ordered this since it included the pancakes.  Maybe, next time.~

Source:
http://www.kates-kitchensf.com/menu.html

Anzu Restaurant

CUCUMBER SAKE MARTINI
Hendrick’s gin, sake, muddled cucumber,

 fresh lime, housemade simple syrup

Mmm...gin, my favorite alcohol.  The waitress said this is her favorite drink and it can sneak up on you so I decided I would give it a try.  She was right.  I could barely taste the alcohol so it was nice to sip throughout dinner.  I even ate the cucumber that had been soaking in the glass.  Ooh, it was so strong, but good.

SILKEN TOFU

basil, cherry tomatoes, avocado, tosaka

seaweed, wasabi mustard dressing

No wonder they call it silken tofu, it was so smooth and actually a little hard to pick up.  Haha.  I guess I need to brush up on my chopstick skills.  I liked how it had both red and green seaweed. So colorful! I felt so healthy after eating this and it has really inspired me to eat more meatless dishes.  Tofu is really so versatile so I'm happy we picked this.

KOYO
spicy hamachi, cucumber

wrapped with broiled scallop,

tobiko, pesto mayo, yuzu

I was scared since alot of these fusion restaurants use Sriracha or some other chili paste as a way to make their rolls "hot,"  but was pleasantly surprised that it was the wasabi that made it spicy.  I really enjoyed the freshness of the yellowtail and the scallop.  I was hoping that I could have more than my alloted four pieces, but Jake was fast to the draw and ate his really fast so I wasn't able to do a sneak attack and eat an extra one on the sly.  The ginger was a highlight since it wasn't dyed that peach color.  I appreciate when this is done because the ginger actually tastes better.

SMOKED BLACK COD and BRAISED PORK BELLY

smoked misoyaki black cod fillet, Kurobuta

braised pork belly, daikon cake, pea shoots

Oh goodness, where to start with this?! The pork belly was the fattiest I have ever had it and it was sooooo good.  Jake thought it was too fatty, however,  so I was happy since that meant more for me.  The daikon cake in the middle was good, but a bit out of place.  As for the black cod, it was very light and flaky.  The sauce underneath was good, but i just couldn't figure out what was in it.  I had never had anything like it.  It tasted a little meaty.  Hmm...maybe mystery is a good thing.   

 

KOBE-STYLE ONGLET STEAK

grilled Wagyu hanger steak, pommes frites, sauce à l’échalotte

 
The hanger steak was prepared really nicely, but after a while a steak is a steak is a steak.  It was good, but not memorable.  The fries were really yummy though.  I kept stealing them off Jake's plate.  I got the best thing on the menu so I guess he had to settle for the next best thing.
 

KEY LIME TARTLET

coconut whipped cream, toasted macadamia nuts

Happy Birthday to me!!!  I know it's been two months since my actual birthday, but there have been so many events lately that we could only celebrate it now.  Better late than never.  I have eaten some good Key Lime Pies in the past so I was excited to have this.  I'm glad that the serving was small since I was so full from dinner and I was still going out that night.  The coconut whipped cream was delicious.  It is definitely something I can add to my cooking repertoire.  You can also never go wrong with tons and tons of macadamia nuts.  Ohh la la!

Source:

http://www.restaurantanzu.com/Menus.html

Wexler's Restaurant

BBQ Scotch Eggs

Burnt Ends, House Made Hot Sauce,

Sweet Tea Gastrique

Cut open :) 

In an excuse to be gluttinous, as if there really needs to be an excuse, my friend Jessica and I started a food club. Our goal is to try to eat our way through the 7x7 magazine, "The 2010 Big Eat SF: 100 Things to Try Before You Die"  so once a month we will get together to conquer that list.  She had mentioned two places I have already been before so we settled on the third option of Wexler's for their scotch eggs.  I had never heard of scotch eggs before and the picture in the article looked out-of-control delicious, so we ventured out hoping it was as good as it seemed.  Apparently, scotch eggs are supposed to be hard-boiled, then breaded, but I am so happy that Wexler's took a different approach and just lightly poached the eggs.  The yolk was just so smooth when you cut into it and provided a striking contrast to the crunchiness of the crust.  The homemade hot sauce was also unexpectedly tasty since it was a little sweet so it didn't overpower the dish. 

Smoked Fulton Valley Chicken Breast

Rapini, Honey Roasted Pearl Onions, Cara Cara

Oranges, Bourbon Chicken Jus

Normally, I don't order chicken at restaurants, but I have been eating so much seafood lately that it was time to switch gears.  The actual meat was a bit dry and I honestly could have used more sauce.  On the flip side, the skin was really tasty and well-cooked.  The vegetable accompaniments were also quite good and I was especially happy that it came with oranges since I don't see that too often.  However, my lasting impression of the meal was the dryness of the chicken so that pretty much ruined it.

Cornmeal Crusted Skate

Pulled Pork Stuffing, Savoy Cabbage, Whole

Grain Mustard, Crème Fraiche

The skate was soo delicious.  It was cooked perfectly and the sauce was out-of- this- world good since it was very creamy.  I did not care much for the pulled pork stuffing.  It seemed really dense in comparison to the lightness of the skate, but all in all, it was the best entree of the night.

Chocolate-Chili Fudge Pie

Toffee, Salty Pretzels, Whipped Cream

I have been craving chocolate covered pretzels lately so when I saw this on the menu, I had to have it!  Since there was some chili incorporated in the fudge, it definitely added that kick that was needed since the dessert was very sweet already.  Orginally, when the waitress had brought it out, I thought there was ice cream on the side, but after further inspection, I found out it was really, really dense whipped cream. Yum. The dessert was so rich and satisfying that before I knew it, I ate almost two-thirds of it!  What a great way to end the night. :)

Sources:
http://www.wexlerssf.com/menus/wexlers_dinner.pdf

http://7x7.com/2010-big-eat-sf-100-things-try-you-die

Proscuitto with Fig Jam Toasts

Since Jake bought a jar of fig jam at Cowgirl Creamery two weeks ago, we thought of making some sort of appetizer.  This seemed simple enough so we brought it over for a barbeque party.  I had to obviously try some fig jam before-hand to make sure it didn't have poison.  Phew.  It was safe to eat, afterall, not to mention tasty! :) Here's the recipe:

Ingredients

1 roll of French bread

1 package of proscuitto (sliced into 2 inch pieces)

extra virgin olive oil

1/3 cup finely grated Parmesan cheese

1 jar of fig jam

Directions
1) Preheat oven to 350°F.
2) Slice French bread into 1/4 inch slices diagonally
3) Place baguette slices in single layer on baking sheet and drizzle with olive oil.
4) Sprinkle with parmesan cheese.
5) Bake until lightly toasted for about five minutes.
6) Remove from oven and top with proscuitto and fig jam.

Nutella & Vanilla-Swirl Muffins

This was originally supposed to be a cupcakes recipe, but the consistency turned out more like muffins so that's what I'm calling them.  They were soooo dense!  In any case, anything combined with Nutella is automatically yummy so I am considering this not so much of a failure.  I made sure to follow the recipe exactly, but oh well.  Also, normally I know you are not supposed to put additional spread on top of muffins, but I love anything with hazelnut.  Plus, it didn't turn out that sweet.  I have to tweek this recipe for sure next time, maybe add milk so it will be lighter.  I will not give up on you, cupcakes!!

Ingredients
(yields 12 muffins)
10 tbsp of butter, softened
3/4 cup of white sugar
3 eggs
1/2 teaspoon of vanilla
1 3/4 cups of sifted flour
1/4 teaspoon of salt
2 teaspoons of baking powder
12 teaspoons of Nutella

Directions
1) Preheat oven to 325 degrees.
2) Line 12 regular muffin tins with paper liners.
3) Cream together butter and sugar.
4) Beat eggs one at a time, until fully incorporated.
5) Add the vanilla extract, flour, salt and baking powder until batter is even.
6) Fill the paper liners about 3/4 full and top with 1 teaspoon of Nutella
7) Swirl with toothpick.
8) Bake for 20 minutes.
*9) Spread additional Nutella on top of each muffin

*I like it sweet!

Source:
http://iheartcuppycakes.com/2008/10/31/vanilla-nutella-swirl-cupcakes/

Steamed Sesame Lemongrass Flounder in Parchment Paper

I have watched many cooking shows where they utilized parchment paper in order to steam fish and/or vegetables.  This proved to be not only a healthy option, but also made it easier to clean up.  That's right up my alley! When I had read that the parchment paper was to be cut in hearts, I was very excited.  How appropriate for my Valentine's menu.  I would advise that when rolling the edges of the parchment paper together to make sure that it folded very very tightly to ensure steam or liquid does not escape.   All in all, Jake was very impressed with the presentation of the fish so it was a success. 

Lemongrass on one-side of parchment paper

Flounder w/ mixture atop the lemongrass

Flounder sealed in the parchment paper

Sealed parchment paper side by side

Peel back packet by cutting an "X"

Ingredients
(yields 2 servings)
4 filets of flounder (you can use any white fish)
stalk of lemongrass, cut diagonally in 2 inch pieces
stalk of green onions, cut diagonally in 1/4 inch pieces
small ginger, skin removed and chopped fine
3 cloves of garlic, chopped fine
1 tablespoon of sesame oil
1 tablespoon of soy sauce
2 tablespoons of mirin

Directions
1) Preheat oven to 450 degrees.
2) Wash flounder and pat dry.
3) Fold 4 large pieces of parchment paper in half to form rectangles and cut them into half-heart shapes. Unfold into hearts. Awww :)
4) Arrange lemongrass stalks and green onion on one side of each heart.
5) Place a piece of flounder on top. Make sure to allow 2 inches from edge of paper.
6) Mix the ginger, garlic, sesame oil, soy sauce, and mirin together
7) Spoon mixture over fish.
8) Fold parchment paper over fillets so it looks like a half heart again.
9) Roll edges together towards the center to seal packet.
10) Place each packet on a baking sheet for 15-20 minutes until packets look puffy.
11) Once that is done, cut an 'X' at the top and peel parchment paper to serve.

**If you need step-by-step instructions for the parchment paper, go to
http://www.ehow.com/how_13372_make-fish-en.html

Mussels in White Wine Broth

Shallots and garlic sauteed with butter

Since it was a very special occasion, I thought it would be appropriate/sweet to prepare mussels two ways.  It was quite effortless as well to make this since I had many ingredients on hand and already chopped the garlic and parsley.  My biggest mistake was with the actual allotment of wine.  Less is more in this case! I had approximately another cup of wine still left in the bottle so I had poured the entire thing in the saucepan.   I timed the mussels to boil for only five minutes to make sure they didn't get too overcooked and rubbery, but as a result, I didn't boil off the additional alcohol from the wine.  Next time, I will definitely stick to only using the appropriate amount. 

Mussels in Chardonnay w/ toasted bread

Ingredients
(yields 2 servings)
5 cloves of garlic
2 roma tomatoes, chopped
2 tablespoons of butter
5 shallots
1/4 cup of fresh parsley
2 lbs of frozen mussels
2 cups of Chardonnay (any dry white wine will do)
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of red pepper flakes

Directions
1) Rinse and scrub mussels under cold water.
2) Remove beards using a scissor
3) In a large saucepan, heat butter over medium heat and cook garlic for about 3 minutes.
4) Combine wine, shallots, tomatoes, salt, black pepper, and red pepper flakes into the pan.
5) Add mussels. Reduce heat to low and simmer covered, stirring once, 5 minutes or until shells open.
6) In separate bowls, garnish with fresh parsley. 
7) Serve with toasted bread for dipping.

Baked Garlic Butter Parmesan Mussels

New Zealand Mussels

For Valentine's Day, I wanted to prepare a home-cooked meal mainly because I remember going the rounds at Chapeau five years ago trying to get the waiter to bring our food in a timely manner.  As much as I love seven course meals, by the time we got out of there it was midnight and I had to work the next day. For the menu tonight, I started off with baked mussels.  I remembered a recipe my mother had so I decided to recreated it and add breadcrumbs for extra crunchiness.  The results turned out very well and it was extremely easy to make.  I will reserve this recipe for another dinner party.

Baked Garlic Butter Parmesan Mussels

Ingredients
1 lb frozen mussels
1/4 cup butter, softened
2 cloves of garlic, finely chopped
2 tablespoons of fresh parsley, chopped
1/2 cup of breadcrumbs
1/4 cup of grated parmesan cheese

Directions
1) Heat oven to 425 degrees.
2) Remove and discard top shell of each mussel and place mussels on a baking sheet.
3) Combine butter, garlic, parsley, and breadcrumbs in a bowl.
4) Spoon mixture over mussels.
5) Add parmesan cheese over each mussel.
6) Bake for 8 minutes.
7) Garnishg with fresh parsley.

Pork Store Cafe (Haight Street)

Eggs In A Tasty Nest

2 eggs nestled in a bed of hashed browns with bacon,

grilled green peppers, fresh tomatoes, onions & garlic

topped with cheddar cheese and served with biscuits.

To ensure that we didn't have to wait long for our tables when we got there, I convinced everyone to wake up super early.  I was shooting for a 9am departure time, but it was more like 9:15am.  Not too bad!  We found parking very easily since I am assuming all the Haight Street hipsters were still hungover from the night before.  Thank goodness.  By the time that we arrived there, it was full. Arg!  We squeezed through the door and told the waitress we had a party of three so she instructed us to wait outside while a table was being turned over.  Luckily, we only had to wait for three minutes, but they sure made sure to pack us like sardines against the wall.  The online menu only showcased about half the stuff on the actual menu, but I still stuck with my original order of Eggs in a Tasty Nest and for the most part I was pretty happy.  Let's start with the positives.  The portions were huge and I like that the veggies were cut pretty crudely so it had a homestyle kind of feel to it.  The hashbrowns were very crispy so I appreciated that since most of the time I go to breakfast spots, the hashbrowns are still that yellow color and it seems like they barely throw it on the skillet.  Now on to the bad part.  As much as I consider myself a garlic-lover, there was waaaaay too much garlic here.  I had to dissect the order and pulled about six large chunks of garlic away.  It really overpowered the dish and I left the restaurant somewhat in on a sour note.  Too bad, this place really had so much potential. Sadly, I probably will not be coming back here again.

http://www.porkstorecafe.com/

Superbowl party

Spinach and artichoke dip

What superbowl party would be complete without dip?  Since I absolutely LOVE spinach (as you can tell I have been putting it on everything lately), I thought I would make a dip and add artichokes since I had some in the fridge. I like putting it in a shallow bowl so that when you put it in the oven, the top gets really golden brown and tasty.

Ingredients

1 cup thawed, chopped frozen spinach

1 cup artichoke hearts

8 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated parmesan cheese
3/4 cup shredded cheddar cheese

Directions
1) Heat oven to 350 degrees.
2) Make sure the that spinach is throughly drained.  You can use paper napkins to squeeze the excess liquid.
3) Heat the cream cheese in the microwave for one minute.
4) Using a shallow baking dish, mix all the ingredients together except for the parmesan cheese.
5) Sprinkle the parmesan cheese on top.
6) Bake for 10 minutes, then broil for 5 minutes.

Cornbread w/ sweet corn and jalapenos

Cornbread is such a delicious comfort food and I find any opportunity to make it.  I liked the idea of adding sweet corn and jalapenos to give it a little twist.  I have a jalapeno plant in the backyard so anything I can add it to is great.

Ingredients

2 boxes of Jiffy

1 cup of milk

1 cup of sweet corn

2 eggs

1 jalapeno (finely chopped w/ seeds removed)

Directions

1) Preheat oven to 350 degrees.

2) Beat the eggs in a separate bowl.

3) Add the rest of the ingredients and mix well.

4) Pour the batter into a shallow baking dish.

5) Bake for 30 minutes.

6) Use a toothpick to test if it's fully cooked by poking the middle.  The toothpick should be dry.

7) Set on a wire rack and cool for 15 minutes.

Turkey chili

Since I was not sure if it was going to rain today, I bought all the ingredients for chili.  It turns out that it is a nice sunny day, but oh well, I was already dead set on making this.  I decided to use ground turkey since I wanted to experiment with it a semi- healthier alternative.  In the end, I could not even taste the difference, which is assuring if I ever decide to make this in the future.

Ingredients

2 tablespoons of vegetable oil

4 cloves of garlic (minced)

2 pounds of ground turkey

70 ounces of chopped tomatoes

28 ounces of black beans

14 ounces of kidney beans

4 tablespoons of chili powder

1 tablespoon of ancho chili powder

2 tablespoons of cayenne pepper flakes

2 tablespoons of red chili flakes

1 tablespoon of cumin

1 jalapeno (finely chopped w/ seeds removed)

Directions

1) In a large pan, saute the garlic in the vegetable oil for about one minute.

2) Add the ground turkey and throughly cook for about 10 minutes.

3) Transfer to a heavy pot and add all the beans.  Make sure to drain the excess liquid in the cans. 

4) When all of that is incorporated, add the chili powders, cayenne pepper, red chili flakes, cumin, and jalapeno.

5) Make sure to mix often so the contents at the bottom of the pot do not burn.

6) Simmer for 45 minutes on low heat.

Olema Inn and Restaurant

Oysters w/ champagne mignonette, lemon, or horseradish

The oysters were already half eaten by the time I remembered to take pictures.  I wish they had more than eight oysters to try.  I probably could have eaten at least fifteen by myself.  The oysters came with three different toppings and I decided to put them all on since I have always liked everything in excess :) This is my go-to spot for oysters since it's grown locally at Hog Island so naturally it was very fresh and delicious.  The first time I went to Olema Inn was six years ago and they had waaaaaaay more choices in the types of oysters to order.  I had one previously with caviar and another baked with parmesan so I definitely miss the diversity.   All in all, I was very satisfied with the order.

New England clam chowder w/ chili oil

The soup was not too heavy so I was really happy since I still had my entree coming up.  The portion was generous and there were a ton of clams so that scored alot of points with me.  The only negative thing I can say about the soup was that there was too much celery.  I know it's a huge filler, but I expected more from this restaurant.

Maine lobster roll w/ baby lettuce, red onion, house potato chips

Whoa! There were chunks and chunks of lobster meat.  I was thoroughly impressed.  The filling was spilling out each time I took a bite and had to use a fork to eat the rest still left on the plate.  I appreciated that it wasn't drenched in mayo.  After eating this, I was very full and satisfied. Yay!

Stephanie's Dinner Party

Bone marrow w/ rosemary

This was the first time I had bone marrow.  I've seen Anthony Bourdain eat it on his cooking show No Reservations and have wanted to try it ever since then.  It only takes about 30 minutes in the oven and was served with grilled Hawaiian bread.  It was very very rich, but good.  Stephanie made this along with tilapia w/ beurre blanc sauce, but oops, I guess I was too hungry and just scarfed that down since there are no pictures to display.

Chocolate bonbons

Thank you Trader Joe's for the delicious bonbons!  Everytime I pass by the frozen aisle at the store, I have to really contain myself because everything is so good.  I'm surprised I haven't discovered this earlier.  There is a chocolate cookie at the bottom, which made it extra yummy.  I felt like Peggy Bundy sitting in front of the TV and eating them.  All I need now is a pair of plastic Come-Get-Me heels.

Quiches

I had to do a good amount of prep work the night before since I wanted the crust to fit on the muffin tin.  It took an hour to prepare 48 individual cups.  Ugh! At least I got that over with and didn't have to struggle with it later.  In any case, for my first time making quiches, I thought I did a pretty good job.  Next time, I will definitely add more ingredients.  I was scared that everything wouldn't fit in the cups and I wouldn't have room for the egg mixture.  You live and you learn.

Bacon, green onion, and cheddar cheese quiche

Ingredients

(yields 24 bacon, green onions, and cheese quiches)

6 slices of bacon
frozen 9-inch pie shells (thawed)
1/2 cup chopped green onion
3 eggs
3/4 cup milk

1/3 cup shredded sharp cheddar cheese

1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Directions
1) Set the oven to 375 degrees.

2) On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 24 rounds from the thawed pie crust.

3) Press each of the rounds into the bottom, and up the sides of nonstick mini muffin cups.

4) In a skillet, cook the bacon until brown and very crisp.  Set aside the bacon.

5) Add in the green onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly. 

6) Place the onions in a medium bowl.

7) Crumble the bacon into small pieces and mix it in the bowl with the cooked green onions.
8) Add the cheese with the bacon and green onions.
9) Using a spoon, scoop the mixture into the individual cups.
10) In a large measuring cup, beat the eggs, then add the milk, salt, and nutmeg.
11) Pour that evenly into the cups and fill to the top.

12) Bake for 25-30 minutes or until golden brown.

13) Cool on wire rack for 10 minutes.

Spinach, baby portabella mushroom, and cheddar/ parmesan cheese quiche

Ingredients

(yields 24 spinach, mushroom, and cheese quiches)

1 (9 ounce) package frozen chopped spinach, thawed and well drained (use your hands to squeeze out any extra moisture)

frozen 9-inch pie shells (thawed)

1/3 cup chopped baby portabella mushrooms

2 cloves of garlic

1 tablespoon butter
3 eggs
3/4 cup milk
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Directions
1) Set the oven to 375 degrees.
2) On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 24 rounds from the thawed pie crust.
3) Press each of the rounds into the bottom, and up the sides of nonstick mini muffin cups.
4) In a skillet, saute the mushrooms with garlic and butter for amount 5 minutes. Set aside.
5) Mix the drained spinach, cheddar cheese, and parmesan cheese.  Add the mushrooms.
6) Using a spoon, scoop the mixture into the individual cups.
7) In a large measuring cup, beat the eggs, then add the milk, salt, and nutmeg.
8) Pour that evenly into the cups and fill to the top.
9) Bake for 25-30 minutes or until golden brown.
10) Cool on wire rack for 10 minutes.

Crustacean Restaurant

Rice Paper Shrimp Roll filled with poached shrimp, rice noodles, "rau ram" and green mango wrapped in soft rice paper, served with a spicy peanut sauce

Granted the presentation was alot nicer that the other restaurants I have been to, there was really nothing outstanding about this dish.  The roll also fell apart when I tried to eat this, but oh well at least it was a healthy change from all the food I ate earlier that week. 

Prawns with Garlic Egg Noodles

I have heard alot about the garlic noodles here so when I finally tried it, I was pretty impressed.  I felt like I could have a little more garlic though! There were a ton of prawns on the plate so that was fantastic as well.  The serving size was huge and I even had to take some home.  Leftovers for work. Always good!

Fried Banana a la mode

Waaaaaaaay too much flour in the mix.  I hate when restaurants do this to try to make the dessert look bigger than it is supposed to be.  I don't know how you can mess up fried banana, but I guess the restaurant found a way.  As soon as I took a big bite and did not get much banana, I was already turned off.  I was also expecting coconut ice cream with this and got plain old vanilla.  Boo!