Temporary break

As I mentioned last month, I've been working a lot and thus going back to some old favorites for dinner and the recipes are already on here. Posts from now on out will be infrequent but any new recipes or restaurants I visit will show up so keep checking back in.

Corned beef dip

• 8 oz corned beef, shredded or chopped small
• 1 small tub sour cream
• 2 bunch green onion, chopped
• 1 packet of onion dip mix

Mix these all together and serve inside a hollowed out sourdough loaf or with crackers. 

Salsa

10 cups chopped tomatoes
2 cups chopped yellow and green onions
3 cups chopped green, yellow, jalapeno peppers. You can also use Anaheim, habanero, etc., according to your personal hotness meter.
½ bunch chopped fresh cilantro
(All but the tomatoes can be chopped in a food processor)

1 cup vinegar
1/3 cup lime juice
2 TB minced garlic
2 tsp salt
4 tsp cumin
1 tsp Tabasco sauce
2 tsp oregano

Mix together; bring to boil. Simmer 5 minutes. Process pints in boiling water bath 15 minutes. Makes 7-8 pints. I often keep a quart of un-processed salsa in my fridge—it doesn’t stick around long enough to go bad.

Bruges

Bruges is a gourmet waffle and fries place at 42 W Center street in Provo.

Prices are a bit high even for gourmet but the food is delicious. I got the Liege waffle with creme fraiche and the fried with the pineapple curry sauce and the green sauce.

The waffle is super sweet and they put a ton of cream on top so it is definitely good but eating the whole thing can be a bit much. They have another type of waffle that isn't as sweet as well as numerous toppings and even waffle sandwiches.

The fries were very good. Crispy, not too greasy and great dips. I can't decide which dip I liked more. The greens dip was fresh and light but the curry based dip was reminiscent of a fry sauce but so  much more. It was a little sweet with the curry undertone that worked really well with the fries.

All in all, good food, but definitely a treat and not a regular thing.