Mooresville, North Carolina is about 25 miles north of Charlotte in the Piedmont area of the state. Its known for its connection to NASCAR, as a lot of people involved with racing live here. There are a number of fun stops here for the foodie. One is Alino Pizzeria, a pizzeria serving Neapolitan-style pizza from three ovens made in Italy. The restaurant itself is no-frills with large, communal picnic table seating. You order right next to the gelato case and then put a number on your table and someone will bring your order up. We got a margherita pizza, and it was good. The thing that always strikes me about Neapolitan pies is that they tend to be soggy, but my Neapolitan cousin said that’s how they should be. This one was no different. The crust had some char and a nice flavor, albeit soggy, and the cheese was creamy and delicious. The sauce was good too, but a bit sweet for me. All in all, I thought it was a good pie.
And one cannot visit Mooresville without going to the Mooresville Ice Cream Company, established in 1924, for some of their delicious DeLuxe and Front Porch brand ice cream. I got pumpkin, Charleston sea salt and caramel and Nana’s banana pudding.
We also made a stop at La Patisserie. We had wanted crepes, especially the mushroom one. The store has two locations and I thought they were both open all day on Saturday. So we went downtown, but it closes in the afternoon. And they don’t have the mushroom crepe on the menu here. We wound up getting some salads, quiche and mousse. The salad was good, the quiche wasn’t so great, but the mousse was delicious.
We didn’t eat at the What-a-Burger, but I mention it because even though it is a chain, it is located in an old-fashioned drive-in. It looks like a fun place to have a burger.
Posted in America, Bakery, Ice Cream, Italian, North Carolina, Pizza, Restaurant
Tagged Alino Pizzeria, ice cream, Mooresville, Mooresville Ice Cream Company, Nascar, Neapolitan pizza, pizza
Ice cream is probably my favorite food, so I never pass up a new ice cream shop. I had been wanting to try Morgenstern’s on the Lower East Side because it is so popular and has such good ratings. On my visit, I went on an off hour so there was no wait. First, I have to say I am not a fan of the trend of unusual flavor pairings for ice cream. It’s not that I’m a complete traditionalist because I do like some creative new flavors, but I most appreciate a well-executed vanilla. Some of the flavors on the menu at Morgenstern’s were just not appealing to me (salt and pepper pine nut, cardamom lemon jam), so I didn’t know what to order. We got burnt honey vanilla, angel food vanilla, chocolate oat and salted pretzel caramel. The vanillas were just OK, not very flavorful. The chocolate oat was disappointing because I couldn’t taste oat, and the chocolate pieces were frozen and way too hard to eat. But the salted pretzel caramel actually tasted bad.
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photo used with permission
If you read my blog, you know how much I love ice cream. It is probably my favorite food. Because it’s so high in fat, carbs and calories, I don’t eat it as much as I like. I’ve tried many types of light ice creams, low-fat, low-carb, almond milk, etc, but none of them had that pure milk taste and creamy texture of ice cream. That is, not until I tried Halo Top. I saw Halo Top in the ice cream freezer at Whole Foods and decided I’d try it since I had tried all the others. I didn’t have high expectations for a light ice cream. I got the strawberry flavor. I was happy to see that the ice cream was low in fat, carbs and calories but high in protein. And it was made from hormone-free milk, cage-free eggs and stevia. So all around, it was a win-win. But how did it taste? It tasted great. It had a real strawberry flavor and it tasted like it was made from milk and cream. The best part was the texture–now, I will admit it was a bit icy throughout, but it still had a creamy texture that didn’t feel artificial like the commercial ice creams. So I feel like I have found a light ice cream that I can eat without guilt and actually enjoy! I’m looking forward to trying the other three flavors–vanilla bean, chocolate and lemon cake.
*I wasn’t paid to endorse this product and I wasn’t asked to endorse it. I found it and loved it, so that’s why I’m endorsing it.
OK, this New York Post article on Steve Cuozzo and two kids reviewing crazy ice cream flavors had me laughing. I usually opt for vanilla ice cream–I’m a purist. However, I do like flavors like any kind of berry cheesecake or key lime pie ice cream or a good dark chocolate. I also like Asian flavors like corn and Thai tea. But I don’t like the trend of concocting crazy ice cream flavors. I don’t enjoy them. I think if you make a delicious ice cream base, it speaks for itself. And often, I find that these crazy flavors are hiding a lack of craft.
This article is great though. I love when the one kid wants a glass of water.
Haagen-Dazs is giving away a free cone on Free Cone Day May 13 from 4 p.m. to 8 p.m. Click here to check for participating shops.
For Thanksgiving dessert, we always have the usual suspect pies–pecan, pumpkin, apple and sweet potato. This year, I wanted something different, so I made ice cream. I made a pumpkin pie ice cream following this Cuisinart pumpkin pie ice cream recipe. In addition, I was going to make a sweet potato pie with my North Carolina sweet potatoes but opted to make sweet potato ice cream. Now, this recipe made a more liquidy ice cream, so for the sweet potato ice cream, I put less whole milk. Also, the sweet potato had a thicker consistency than the pumpkin puree, so it also helped to thicken the ice cream. This ice cream has a starchy mouthfeel similar to taro ice cream, so if you like that, you will like this. I did!
Sweet Potato Ice Cream
2 large sweet potatoes, mashed
1 cup whole milk
2 1/2 cups heavy cream
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Wash and peel potatoes. Prick potatoes with a fork and microwave for 20 minutes. In the bowl of a mixer, mash potatoes. Then add milk, sugar, cinnamon, vanilla and cream. Mix well and add to ice cream freezer. Follow ice cream freezer directions. It took about 30 minutes of churning.
Posted in Holiday, Ice Cream, North Carolina
Tagged Cuisinart, ice cream, North Carolina, pumpkin, pumpkin ice cream, pumpkin pie ice cream, sweet potato, sweet potato ice cream, Thanksgiving
New Yorkers are known for their takeout. Seamless makes it seamless, and I’m a big fan. On a given night, I have over 400 restaurants to choose from in my neighborhood. At this point, I’ve memorized my choices, and I’ve read the ratings. I have favorites that I order from repeatedly. This is how spoiled I am with takeout: I’d like to move to a new neighborhood just to have some new restaurants to choose from.
So my top 5 cuisines on Seamless are: Japanese/sushi, healthy, ice cream/desserts, Italian and Turkish. This isn’t surprising because in New York, takeout is something you eat more regularly, and I eat healthy on a regular basis. So I order sushi and health foods. I have a favorite sushi place to order from: Ageha Sushi. I also have favorite rolls at Kodama and Ocha. Kodama has this roll called red-eye with salmon, red pepper and cream cheese that is great. Ocha has the winter roll that’s all yummy veggies like snow peas and baby corn. I like the clean food from Fuel, and I often get grilled chicken and a sweet potato. My favorite place to order dessert is Crepe Cafe Joli. I don’t know what the frozen treat is made of but it’s low-fat and low carb and it’s delish. I’m into the pumpkin right now, but I also like marshmallow. When I’m in the mood for a turkey burger with sweet potato fries (and sometimes a milkshake), I order from Lucky’s.
So here’s my top 5 Seamless delivery restaurants (in order of how often I ordered from them and a dish I like from them):
1. Ageha Sushi (sweet potato roll)
2. Fuel (grilled chicken and sweet potato and juices)
3. Crepe Café Joli (pumpkin and marshmallow frozen treat)
4. Lucky’s (turkey burger and sweet potato fries)
5. Kodama Sushi/Holey Cream (red-eye roll/midnight cookies and cream ice cream)