Cafe Lurcat - Restaurant Review

OVERALL RATING -

Last evening I was at Cafe Lurcat (pronounced Lurr-KAHT) and what blew me away initially was the expansive space the restaurant had. It really made you feel comfortable. The large windows also gave you good feeling as if you were dining outside minus the wind. The ambience was very cool and loungey. The staff was extremely hospitable and small things like the stewardess taking our valet tag and having our car ready outside by the time we got out, really touched.

Cafe Lurcat is a 140 seater new age American food restaurant with a menu that is as stylish as the interiors and a wine list to die for ( it has a selection of 200 wines to choose from).
They have almost everything for everyone. There are different spaces to choose from. You can enjoy yourself at the bar while you wait for your table or can choose a private dining room, if you have a large crowd. It even has a seasonal outdoor seating.
The food selection is good. The crab cakes and stone crab with mustard sauce are ideal starters. The prtion sizes are just right for all the appetizers. The main courses do not dissapoint you at all. I had the Sea Bass marinated in Miso. I had sea bass for lunch the other day(at another restaurant) and was in two minds on whether to order it or not. I did not regret ordering it. You got a decent helping of the sea bass and the flavors were delicately balanced. The scallops were nice and juicy. I haven't such good scallops since my visit to Paris.
The dessert selection is excellent and unique. The triple chocolate cream cake is sinful when you look at eat, but doesn't feel you feeling sick after you have finished it. The carrot cake with cheesecake was a great combination. The only thing about it that stuck with me was the cinnamon flavor which overpowered.
Overall, Cafe Lurcat is a great addition to the Minneapolis culinary scene and is a must visit for all. I'm off to Florida next week and visiting the Cafe Lurcat there is on my agenda of things to do.

Rating

Ambience -
Food -
Service -

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A Cuppa Zuppa

My parents are crazy over soups. It's not uncommon to walk in at 7:30-8 in the evening and see them having soup and offering you a generous helping of one. I have never taken a liking for soups but love making them.

This week in Minneapolis the weather at the beginning was not too great ..it was fairly windy and chilly...in short the perfect time to make soup. The ingredients required were not too many and I quickly picked up the ones needed to stir up some good Italian style tomato soup. Staying in a suite with kitchen has its advantages and I make it a point during my visits to book myself in one. That way I can eat out when I want to and cook in when I feel like.
Please do not read too much into the photographs. I haven't carried my camera along and these are all courtesy my phone camera. I also take the liberty to attach a few photographs of what I clicked roaming around the downtown area, and it's not too much ...since it's only a office and back to Hotel routine. Maybe I'll explore the city more this weekend and cook up some more delicacies to post. Till then, Bon Apetit or in this case Buon Appetito (In Italian) !!!

Zuppa Di Pomodoro

Ingredients:
Ripe Tomatoes, roughly Cut - 6
Onions, chopped fine - 2
Garlic cloves, crushed - 4
Chicken Stock - 1 Cup (Optional)
Basil leaves, chopped - 3 Tblsp
Thyme Sprigs - 2 Tblsp(Some people use Parsley instead)
Cayenne Pepper - 1/4 Tsp
Black Pepper, freshly ground - 3 Tsp
Bay leaf - 1
Salt - To taste
Sugar - 1 Tsp
Olive Oil - 2 Tblsp

Method:
1. Heat olive oil in a large pot over medium heat. Add in the bayleaf. Fry for a minute.
2. Add in the onions and garlic. Cook till they turn translucent and starting to turn slight golden.
3. Add in the tomatoes, salt, sugar, basil and thyme. Stir.
4. Bring this to a boil. Let the tomatoes cook fully and start to disintegrate.
5. Take the pot off the flame and allow to cool a little.
6. Put the soup in a blender and puree. ( I prefer passing this mixture through a sieve first, to remove seeds and skin).
7. Put the pureed soup back on the flame.
8. Add in the chicken stock. ( Vegetarians can exclude this step).
9. Add in the Black pepper and cayenne pepper. Add in the remaining basil just before taking off flame (2 mins).
10. Serve hot.

Note: You can garnish the soup with some sprinkled grated cheese on top and croutons.

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Lost & Found Evening - (Friends And Keema!!!)

Rinku, my oldest friend ( we have known each other since our 6th grade in school), came home last weekend. We had lost touch over the last decade and finally found each other again last year through the world wide web. Now this is the second time we did so. The first time we lost touch after our 8th grade and then bumped into each other when we entered college. After a brief meeting, we lost touch again and then traced each other again.
It's so strange meeting old classmates. And after all these years, it's stranger.We had our better halves and kids with us, and it's great to see your kids bonding and you travel back to memory lane.
It was also a lost & found evening for another reason. Mutton Keema(Mince) is my favorite dish and one that I can cook with my eyes closed. Somehow, I had stopped making it for more than a year. Doesn't it happen to everyone,atleast once, when they get tired of making the same dish over and over again. Guess, it is what happened to me. This time, I felt the urge to make Keema, and it felt so good cooking it after all these years.
This happens to be my signature recipe and all I can say is "eat it with some Malabari Parantha or nice grilled bun."

"Keema Kao Mast Ho Jao! "

Mutton/Lamb Keema ( Lamb Mince)

Ingredients:

Lamb/Mutton Mince - 500gm
Onion Paste - 2 Cups
Ginger Paste - 4 Tblsp
Garlic Paste - 4 Tblp
Green Chillies, finely chopped - 3
Tomato Paste - 2 Cups
Yogurt,whisked - 1/2 cup
Green Peas - 1 1/2 Cup
Bayleaf - 1
Cloves - 5-6
Black Peppercorns - 10
Black Cardamom - 1
Green Cardamom - 4
Red Chili Powder - 3 Tsp
Garam Masala Powder - 2 Tsp
Ghee - 4 Tblsp
Salt - To Taste

Method:
1. Heat Ghee in a large pan. Add in the whole masalas (Bayleaf, cloves, black peppercorn, black cardamom) and let them crackle.

2. Add the onion paste and fry till it starts to turn golden brown.

3. Add in the ginger, garlic pastes alongwith the finely chopped green chillies.

4. Fry till mixture starts to turn brown. Add in the garam masala powder & red chili powder.

5. Add in the minced meat. Mix well and let it cook for 10 minutes stirring frequently.

6. Add in the tomato paste and mix well.

7. Add in the whisked yogurt. Mix well.

8. At this time the minced meat looks more of a gravy dish, than a dry one. Add in the green peas and let them cook. If they are frozen add them now. Incase they are fresh ones, add them after the gravy has reduced by half.

9. Let it cook, till all water evaporates. Add in the green cardamom (crushed or powdered).

10. Adjust seasoning and serve hot.

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