rm Seafood Restaurant at Mandalay Place in Las Vegas

Written by Carolyn Proctor

rm Seafood Restaurant in Las Vegas as seen in Jetsetters Magazine at www.jetsettersmagazine.com Readrepparttar entire feature free with photos at: http://www.jetsettersmagazine.com/archive/jetezine/food/vegas/rmseafood/rmseafood.html

Valentine's weekend (2005) in Las Vegas sawrepparttar 105392 launch of celebrated New York chef Rick Moonen's rm restaurant.

Overhead spot lighting is flattering, and easy listening jazz plays unobtrusively inrepparttar 105393 background. Booths and tables, arrayed with white linen tablecloths & napkins and deep dish votive candles, seat 80 people. Mahogany is everywhere, and pinpoints of light reflect on a glass wall separatingrepparttar 105394 bar fromrepparttar 105395 restaurant. Inrepparttar 105396 middle of a window overlookingrepparttar 105397 shopping mall, water cascades down glass to pool aboverepparttar 105398 entrance below.

This striking design was created by Cass Calder Smith, a San Francisco-based architect. Perhaps that's whyrepparttar 105399 clean, modern look could be reminiscent of a swank yacht club with both a tranquil and intimate feeling. You getrepparttar 105400 idea that no detail has been overlooked by Smith and Moonen, right down torepparttar 105401 square water glasses and square white china plates.

Brett, our waiter, in simple black shirt and slacks, brings menus and fresh-from-the-oven-tasting crusty rolls with a tiramisalada. The spread consists of almonds, potatos, lemon, oil and carp roe. We remind ourselves not to fill up on this delicacy—there's much more to come.

We begin with an Amuse of Yellow Fin Tuna finished in champagne vinaigrette, which perfectly sets offrepparttar 105402 salty flavor ofrepparttar 105403 tuna's spicy crust.

The first ofrepparttar 105404 six courses that constitutesrepparttar 105405 Chef's Tasting Menu isrepparttar 105406 flash-seared Hamachi, a white fish surrounded by honshimiji mushrooms and green onions. Atrepparttar 105407 table, Brett pours over it a warm lobster consommé.

Since I orderedrepparttar 105408 Chef's Tasting Menu and my husband, Cork, ordered an entrée, his salad of choice is served atrepparttar 105409 same time. It's a cold Hamachi Ceviche, with ruby grapefruit and yuzu. "Yuzu is a spicy sweet and sour sauce," Brett says. It's lemony and sweet atrepparttar 105410 same time, but doesn't overpowerrepparttar 105411 tender morsels of hamachi.

Next is served Dorade Royale with a golden raisin caponata, garlic puree and white balsamic agrodolche. Two of these words are new to me. Brett explains: "A caponata is a mixture of vegetables and pine nuts, a sort of Mediterranean relish. Agrodolche is Italian for sweet and sour." The golden raisins make a tiny burst of sweet in your mouth when you least expect it.

Modifying Your Recipes, More or Less

Written by Deirdre Jones

You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee!

That's when you notice that it makes enough to feed a small army, but you only need to feed two.

Or perhaps, it only makes enough for two; and that's just not going to cut it for your family of five.

You REALLY want to prepare that recipe for your family and/or friends. So what's a cook to do?

Well, you'll be happy to know that it's a cinch to reduce a recipe or increase a recipe. And most ofrepparttar time you only need to reducerepparttar 105390 ingredients by half for less or doublerepparttar 105391 ingredients for more.

Reducing Recipes to make half a recipe...

It's pretty easy to reduce a recipe by half, you just use half of each ingredient. Ifrepparttar 105392 recipe calls for 2 tablespoons, you would use only 1 tablespoon.

It can get a little tricky with ingredients like eggs though. I mean, it seems kind of hard to come up with half of 1 egg, at first. But here'srepparttar 105393 trick...

Ifrepparttar 105394 reduced recipe calls for less than 1 egg, beat one whole egg. Measure out what you need with a tablespoon to divide. You can userepparttar 105395 egg that is left in scrambled eggs, sauces, or discard (but if you're like me, you hate to waste food).

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