If you happen to be traveling in the area of Valparaiso, IN or going to the Chesterton Dunes, consider stopping for a bite of lunch at dish (http://www.dishrestaurant.net/).
This pleasant little eatery, located at 3907 N. Calumet in Valparaiso, does a great, inexpensive lunch for under $9.00. Service is friendly, and given the size of the crowd (barely an empty table at 1:30PM, so not a regular lunchtime crowd), quite fast. The makeup of the crowd tells you that this place is a local favorite.
They have a box lunch of the day, with soup, sandwich, salad and a dessert. All ingredients are fresh, and wonderfully flavorful. Special dietary needs are handled with no difficulty. The bread is delightful too.
In addition to the sandwichs, are a number of nice dishes which you can see on their website (link above).
As for my first visit, I had the Ham and Jarlsburg Swiss Sandwich with a few adjustments (Dijon mustard and a ciabata). Lettuce was crisp, the swiss was flavorful and the ham, was not greasy in the least. The house chips were excellent. Quite a step up from the local sandwich shop chains. Looking forward to my next visit, and hopefully a dinner stop at dish.
Black Jaguar picture - from Wikipedia
Monday, April 4, 2011
Saturday, April 2, 2011
A great easy meal
My Austrian grandmother used to make this dish a couple of times a year, particularly when we had a family get-together (she had nine kids). It was inexpensive, didn't take a lot of the cook's time, was very healthy, and quite filling. It is based on that old pickeled standard, sauerkraut, which is just about the healtiest thing you can eat for your gut.
Sauerkraut, split peas, polish sausage and potatoes
(never did find the proper name for this)
1 16 oz package of split peas
1 jar of sauerkraut
1 16oz can of new potatoes
1 tbsp of olive oil
1 lb of polish sausage (Slotkowski's or my favorite Maruszczak's)or ham
1/4 cup of onion or 2 tablespoons of dried minced onions.
1/4 tsp of salt
dash of pepper
This can be done in a crockpot overnight, or in short stages, depending on your whim.
Crockpot (1 1/2 -2 qt)
1. Take the peas, put 8 oz in your crockpot. Add salt. Cover. Let sit for at least 10 hours.
2. The next morning, chop up the onion (you can substitute 1/4 cup of water and dried onions).
3. Drain potatoes and sauerkraut.
3. Slice the cooked sausage (cook it if not already cooked per package directions) into 1/2 inch slices.
4. Add all ingrediants. Add sufficient water to insure that everything is covered (the leftover sauerkraut juice can be used for this and adds some more vitamins).
5. Set heat to high. let cook for 1.5-2 hours.
Stove top
1. Take the peas, put 8 oz in a pot. Add salt. Cover. Let sit for at least 10 hours.
2. The next morning, chop up the onion (you can substitute 1/4 cup of water and dried onions).
3. Add onion and oil to peas. Let simmer 20 minutes.
3. Drain potatoes and sauerkraut.
3. Slice the cooked sausage (cook it if not already cooked per package directions) into 1/2 inch slices.
4. Add all ingrediants To a sufficiently large pot. Add sufficient water to insure that everything is covered (the leftover sauerkraut juice can be used for this and adds some more vitamins).
5. Cover. Set heat to medium until it starts to simmer. Reduce heat, let simmer for 1.5-2 hours. Stir about every 15 minutes, forcing a bottom to top transistion.
The potatoes and peas add flavor and starch to the meal and also mitigate the smell and acidic taste of the sauerkraut, without damaging the healthful benefits.
Options: Add 1 crushed garlic clove.
Sauerkraut, split peas, polish sausage and potatoes
(never did find the proper name for this)
1 16 oz package of split peas
1 jar of sauerkraut
1 16oz can of new potatoes
1 tbsp of olive oil
1 lb of polish sausage (Slotkowski's or my favorite Maruszczak's)or ham
1/4 cup of onion or 2 tablespoons of dried minced onions.
1/4 tsp of salt
dash of pepper
This can be done in a crockpot overnight, or in short stages, depending on your whim.
Crockpot (1 1/2 -2 qt)
1. Take the peas, put 8 oz in your crockpot. Add salt. Cover. Let sit for at least 10 hours.
2. The next morning, chop up the onion (you can substitute 1/4 cup of water and dried onions).
3. Drain potatoes and sauerkraut.
3. Slice the cooked sausage (cook it if not already cooked per package directions) into 1/2 inch slices.
4. Add all ingrediants. Add sufficient water to insure that everything is covered (the leftover sauerkraut juice can be used for this and adds some more vitamins).
5. Set heat to high. let cook for 1.5-2 hours.
Stove top
1. Take the peas, put 8 oz in a pot. Add salt. Cover. Let sit for at least 10 hours.
2. The next morning, chop up the onion (you can substitute 1/4 cup of water and dried onions).
3. Add onion and oil to peas. Let simmer 20 minutes.
3. Drain potatoes and sauerkraut.
3. Slice the cooked sausage (cook it if not already cooked per package directions) into 1/2 inch slices.
4. Add all ingrediants To a sufficiently large pot. Add sufficient water to insure that everything is covered (the leftover sauerkraut juice can be used for this and adds some more vitamins).
5. Cover. Set heat to medium until it starts to simmer. Reduce heat, let simmer for 1.5-2 hours. Stir about every 15 minutes, forcing a bottom to top transistion.
The potatoes and peas add flavor and starch to the meal and also mitigate the smell and acidic taste of the sauerkraut, without damaging the healthful benefits.
Options: Add 1 crushed garlic clove.
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