DINNER @ CITY HOUSE NASHVILLE

I have heard nothing but exceptional reports of culinary wonder at one of Nashville’s newest restaurants City House http://cityhousenashville.com/ and I gave it a whirl last week with saddeningly mediocre results.
I was excited when I walked in, because my friend and I were dining sans reservations and we were seated cheerfully and promptly. I couldn’t help but notice the modern but rustic feel of the decor, it is really gorgeous inside City House.

I started with the Citrus Salad with shaved fennel and was very pleased. It was light, bright, and accomplished everything for me that a citrus salad should.
(I only wish there had been more!)

I had a difficult time deciding between the Painted Hills Tri Tip, with Turnip Greens, Parmigiano, and Lemon, or the North Carolina Trout, with Bread Crumbs, Peanuts, Raisins, Lemon, and Parsley Stuffing.
I don’t eat red meat too often and the mood struck me so I went with the Tri Tip.
Although the meat was cooked a perfect medium rare and beautifully presented, both the beef and the turnip greens were so painfully salty that I emptied my water glass anxiously before I was halfway finished.
I don’t consume a tremendous amount of salt in my diet, so I chalked it up to a difference in preferences, but I wished that I had gone with the Trout after all.
I know I could have sent the dish back and ordered something else, but I didn’t want to waste food and/or cause a scene in front of my friend…so whatever.
I took a picture of the Tri Tip, but it was dark and came out crappy. So, sorry. Here it is and yeah, it’s crappy, but I want you to get an idea at least…

I’m still saving up for a new camera!!!

My friend’s gnocchi was also really dry and super doughy. He only ate half of it, though he said it was tasty. I took a bite, it was uninspired and dry.

Dessert I was super excited for because I’ve been working out a lot and avoiding anything remotely sugar-laden.

I ordered the Olive & Sinclair Chocolate Torta di Biscotti, with Drew’s Brews Zabaglione.
It was good, but the Zabaglione was melted.
Like really melted.
And it didn’t really sing the way I had hoped it would.

Maybe this is how Zabaglione is supposed to be?
I dunno.

I’m planning on going back in a few months when they’ve changed their menu up a bit.
Although I wasn’t really thrilled like I expected to be, based on the roaring cheers of my foodie friends…I always give restaurants second chances.
I’ll be requesting a lighter touch with the salt this time.

Funny Food Related Video

I stumbled upon this delightful music video featuring a funny chubby singing guy and lots of food…

Chocolate Fudge Cupcakes with Dark Chocolate Whipped Ganache Frosting and Pretzel Pieces!!!

Oh man these were good.
Except I didn’t actually get to taste them. I just heard that they were amazing from all of my co-workers.
I’m going to trust them.

It’s good for my self esteem you see…
I’m still without a proper camera, so I’m still taking pics of food from my iPhone.

Sorryboutit.

Make these Cupcakes:

1/2 cup Dutch-processed cocoa powder

1 cup boiling hot water

1 1/3 cups all purpose flour

2 teaspoons baking powder

1/2 cup salted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees.

Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder.
Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Make the yummy Ganache frosting:

Makes 4 cups

1 pound good-quality semisweet chocolate, finely chopped

2 1/3 cups heavy cream

3 cups powdered sugar

Place chocolate in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth.
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Once cooled to room temperature, transfer the ganache to stand up mixer bowl and begin to whip using paddle attachment, slowing adding the confectioner’s sugar.
Whip it. Whip it until it is light and fluffy and delightful.
Refrigerate for at least two hours.

To decorate the cupcakes like fluffy clouds:
Place frosting in a ziplock bag, cut the corner of the bag, use as pastry piping bag, or just use an actual pastry bag!

Top with pretzel pieces, toffee pieces, espresso dust, candied coconut, butterscotch chips, or whatever your heart desires!!

And don’t even try to figure out the calories. Just eat them.