Looking for a different kind of Friday fish special? Are fried fish and clam chowder getting to be too same-old same-old for you? Try our take on James Beard’s recipe for fish stew, Portuguese style. His recipe calls for a combination of shrimp, tuna, tomatoes, basil and orzo pasta. Our variation adds salmon and fennel to the mix and substitutes shell pasta for the orzo. See how this combination warms you up!
For tonight’s James Beard featured dish, we’re going to get the blogging train back on the tracks by posting about a dish which, in Mr. Beard’s recipe, calls for a form of pasta called rotelle. What are rotelle? Sounds fancy, but it’s just Italian for “little wheels.” In his original recipe, the dish is served over what generations of Cleveland children came to know and love as “Choo Choo Wheels.” Maybe you even remember the train printed on the back of the box of Ideal Macaroni that you could cut out and glue some uncooked Choo Choo Wheels onto, if you got the chance to swipe a few before Mom used them all to make your lunch.
Well, nostalgia is fun, but given that most of our diners here at the Bistro are past the age of sitting at the table playing with their Choo Choo Wheels, we’re substituting shell pasta in our Old Fashioned Chicken Fricassee. Trust us, it’ll still taste the same. Our chicken is a mixture of white and dark meat, with some of it thigh meat still on the bone for richer flavor. And you’ll get a lot of chicken along with this rich sauce that includes butter, flour, heavy cream, onions, celery, shallots, egg yolks, and some spicing courtesy of salt, pepper, cayenne, nutmeg and lemon juice.
This is dinner just like Mom used to make…assuming Mom used James Beard’s cookbooks, that is. If not, you owe it to yourself to taste what you’ve been missing, especially on a day like today on which the snowflakes are starting to flutter down. Put your wheels down at the Bistro tonight, and enjoy some real comfort food.
Our apologies for the skimpy blogging on the Beard dishes this past week. We’ve had some assistance getting those posts to you regularly, and last week our assistance got sick. However, recovery is in process, so we look forward to being able to bring you regular “Behind the Dish” posts this week as usual.
For now, here’s the delicious lineup of dishes we have planned for Week 5 of the James Beard Project:
Monday, Nov. 30 — Old-Fashioned Chicken Fricassee with Shell Pasta (Beard on Pasta, p. 108)
Tuesday, Dec. 1 — Corn and Shrimp Chowder with Tomatoes (James Beard Celebration, p. 115)
Wednesday, Dec. 2 — Filet of Sole Casanova (James Beard’s Fish Cookery, p. 194)
Thursday, Dec. 3 — Navarin (French Lamb Ragôut) (The New James Beard, p. 395)
Friday, Dec. 4 — Le Plaisir’s Truffled Pasta (James Beard Celebration, p. 140)
Saturday, Dec. 5 — Roast Duck with Peaches and Bourbon (James Beard’s Theory and Practice of Good Cooking, p. 84)
So, when you stare into your fridge this week at that turkey carcass, and the prospect of more turkey sandwiches, turkey soup, turkey casserole, or turkey whatever just isn’t doing it for you, join us for more of the best of James Beard. We guarantee: no turkey on our menu!
We have some truly exciting things in mind for the coming weeks! Here’s a preview.
First, tonight’s specials will be basically the same as last night’s. For those wondering what the Soup of the Day is, it’s Chicken Vegetable Tortilla.
Now, for we upcoming weekends, starting tomorrow night, we have some real goodies planned, so make your reservations now if your mouth starts watering!
First, we’re going to feature amongst our specials this weekend a 14-oz. Veal Osso Bucco Cooked with Pureed Fall Root Vegetables, served on a bed of pappardelle pasta.
Then, starting this Friday and Saturday and continuing each weekend through the first two weeks of November, we’re going to offer a Bistro 185 Individual Clambake. It’s just like any other clambake, only each one is personal-sized: big enough for just you! Each person who orders a Personal Clambake will receive his or her own potful of goodies cooked in clam broth, including a “maris section” crab leg (the portion between the knuckle and the claw), a South African lobster tail, jumbo shrimp, clams, mussels, scallops, chicken thighs, redskin potatoes, and corn on the cob. Your clambake will be served with cornbread and melted butter so you can enjoy it to the fullest!
But that’s not all we’re working on that’s new and special. This Monday, October 12, the Bistro introduces its new Fall Menu, featuring some specials we think you’re really going to love. Here are some of the items we have planned:
House-Smoked Chicken with Four-Cheese Macaroni and Cheese: Replacing our Limoncello Chicken summer special, this treat will star our own smoked chicken with a combination of Gruyère, Brie, Emmenthaler and Parmesan cheeses on medium shell pasta, with black truffle, finished with a bit of white truffle oil. We like to call it “Ultimate Mac & Cheese.” We think you will, too.
Duck Three-Way: We’ve served duck the same way here at the Bistro since we opened. Time to change things up! That’s what we’ll be doing with this new dish: a duck ragout with a confit, served with a quarter roasted duck and sliced smoked duck breast. This creation will most likely be presented on a bed of pappardelle pasta.
Gumbo of the Week: We will feature a new and different gumbo each week. Next week’s will combine shrimp, chicken and andouille sausage.
Seafood Stews: We’ll be rotating a variety of seafood stews through our specials, influenced by different regions and countries, such as Thailand and Italy.
Cassoulets: Look for a rotating variety of cassoulets, including classic French and seafood.
Risottos: We’ll also rotate a variety of risottos highlighting various ingredients.
Julia Project Classics: We’ll rotate some of the most popular dishes we served during the Julia Project back through our fall menu.
A few items that are already on our specials, and have earned a permanent place throughout our fall menu, are our two most popular Julia Project dishes of all: the Lamb Shank with Baby Fall Vegetables and the Pork Tenderloin with Port and Prunes. We will also continue to offer our Calves’ Liver entree, which recently won Scene Magazine’s Best in Cleveland award for Best Liver That’s Not Foie Gras.
In the future, also look for another very special dish: Cornish Hen Wrapped in Bacon with a Ginger-Maple Glaze, Acorn Squash, Brussels Sprouts, Pecans, Roasted Shallots and Roasted Garlic.
To learn more about our fall menu, and to keep up with the nightly specials, keep checking this space. You won’t want to miss anything!