Saturday, April 19, 2014

Lunch at The Wandering Goose

I recently checked out The Wandering Goose located on Capital Hill for lunch.  I was surprised by how cramped and narrow it was.  The restaurant only seats thirty people which is apparent right when you step inside.  There's no signs that say to seat yourself so I just stood there waiting.  When a tiny table by the front opened up I just slid in and waited for somebody to come greet me.  When nobody arrived to welcome me I finally spotted the sign that stated to order up front.  After ordering, a server would walk through the small space calling out names and you better listen up and raise your hand or your lovely latte is going to someone else.  Kind of a funny concept for a restaurant and if that's not enough, you get the fun pleasure of bussing your table when you're finished.  Um, for restaurant prices I kind of want someone to wait on me and pick up after me.  But nobody was complaining as they chowed down on Southern style homemade biscuits and fried chicken.  Whatever works, right?


I had a vanilla latte, an Oyster Po' Boy and a chocolate chip cookie with sea salt.  The sandwich was interesting because they did a Southern twist with a sweet chili sauce over the fried oysters.  They also used a French remoulade sauce.  The cookie was awesome but anything with chocolate usually is. 







The Wandering Goose on Urbanspoon

Monday, April 14, 2014

Monkey Bread

Monkey Bread is a perfect treat for either breakfast, dessert, brunch or afternoon tea.  While my parents were visiting last week my mom and I baked some.  Then the three of us sat down and broke bread together, sharing the sweet snack.  We ate it while still warm and it tasted so delicious.  The Monkey Bread reminded me of a giant caramel roll.  It was pretty simple to make, you just take four rolls of biscuits in the can- the recipe is even on it- and cut each biscuit into four pieces.  Then take a bag with your sugar mixture and coat each piece and put into shortcake pan or bundt pan.  After that pour melted butter and brown sugar over the top.  The result is this warm and gooey bread you pull apart that's covered in a caramel sauce.  So good. 


Monkey Bread


Prep Time: 25 minutes
Start to finish: 1 hour 30 minutes


3/4 c. sugar
2 t. ground cinnamon
4 cans Pillsbury refrigerated biscuits
1/2 c. butter, melted
3/4 c. packed brown sugar


Grease or spray 12 cup bundt pan.  Mix sugar and cinnamon in 1 gallon bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat; place in pan.  Mix butter and brown sugar; pour over biscuit pieces.  Bake at 350 degrees for 40 to 45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down.  Serve warm. 


Recipe from Pillsbury.