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Let’s Hear about Restaurant Meals Made at Home
Sometimes when I go out to eat, as I’m enjoying a favorite restaurant dish, I think about what went into that dish and how I might make it—or something similar—at home. It’s fun for me to try to identify the ingredients and the preparation steps. And, of course, it’s also a real money saver to cook and eat at home!
I’d love to hear which restaurant dish you’ve tried to replicate at home—or which one you wish you could! So share your desired dish for a chance to win a $50 Whole Foods Market® gift card plus three of our favorite cookbooks. The winner will be chosen at random from entries received by the deadline of October 26th.
Remember, if you haven’t already, sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.
Tune in to our Whole Story blog next Wednesday for another special value-focused weekly contest!
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What a fun topic! Each year my family and I travel to Hilton Head, South Carolina for vacation and eat at Marley’s (http://marleyshhi.com/). They have two dishes I would love to recreate at home: Wood Grilled Heart of Romaine Salad and tortilla crusted tilapia. I have tried the tilapia but it just wasn’t the same!!
October 21st, 2009 at 6:05 am
We try every chicken marsala recipe we can find in an attempt to make it as good as the restaurant version we tried during a visit to Romeo’s in Austin.
October 21st, 2009 at 6:45 am
There are a couple of things I would love to be able to make at home and they happen to be from Whole Foods – the orzo with black olives and feta, the curry turkey salad (to die for), and a feta salsa. All of them are absolutely fabulous and would love to be able to make those at home. I could probably live off the curry turkey salad!
October 21st, 2009 at 7:06 am
in 1989, i used to eat at the authenti cafe in los angeles. there was a line out the door on friday nights, you brought your own wine, and the food was amazing! i would love to recreate the yucatan chicken dish! it was served with sauteed jicama and chayote, and had a sauce that is indescribable! i think it’s still there, it would be amazing to taste that chicken again!!
October 21st, 2009 at 7:19 am
Growing up in Portland, OR, our neighborhood coffee shop (Coffee’s On) sold the absolute best chocolate chip coffee cake. Now that I live far away in the South, I have tried to recreate this childhood memory numerous times – with no luck. I’m thinking I need to book a trip back West and beg until someone gives me the recipe.
October 21st, 2009 at 8:54 am
I like to remake Mama Mandola’s Sicilian Chicken Soup and Sausage and Lentil soup from Carrabbas and the Zuppa Toscana from Olive Garden. It means I don’t have to go the a restaurant when I want soup
October 21st, 2009 at 9:11 am
When we were in Florida, we had the most amazing Tiramisu at a tiny out of the way restaurant. We’ve never been able to duplicate it or find a place that makes it so delectable!
October 21st, 2009 at 9:23 am
My fiance and I love to eat at the Hibachi restaurants, they have the best veggies, fried rice, and tofu (except only I eat the tofu, he likes the meat) I bought a wok, some sesame seed oil, soy sauce, and veggies. It never turns out perfect, and I am awful at cooking tofu for some reason, but it is still edible and a lot cheaper than the $50 we spend at the restaurant!
October 21st, 2009 at 9:35 am
There is a great local place called, You Say Tomato here in Kansas City (it is sort of hipster, lots of organic/local options…brunch-ish place). They have different specialty dishes each day (including their famous quiche) but I love the veggie lasagna they feature every so often! Long, thing slices of eggplant and zucchini… I “make” it at home, but it is never as pretty as what they make! http://www.ystkc.com
October 21st, 2009 at 9:36 am
I always wish I could make fried green tomatoes with the goat cheese and “green goddess” dressing from a restaurant called, Founding Farmers in Washington, D.C.
October 21st, 2009 at 9:36 am
I actually do this often!! When we are out eating I often list off flavors in the dish and I can usually remake it myself. Mexican food is my most favorite food ever! My families favorite restraunt remake is cheese enchiladas from Mi Ranchito’s in Colorado City, TX.
October 21st, 2009 at 9:37 am
The recipe that I have closely replicated and that if a family favorite – is Cracker Barrel’s Hash Brown Casserole. Now its not the healthiest of dishes but there is something about the cheesy potato heaven that you enter when you eat it that just can’t be beat!
October 21st, 2009 at 9:38 am
I would love to make the Fiesta Chicken burgers you guys make at Whole foods!!
October 21st, 2009 at 9:38 am
During the Autumn and Winter, I make a pot of Olive Garden’s Zuppa Toscana weekly. Everyone raves that it’s better than the original and ends up being a cheaper meal with leftovers to boot!
As for foods I would like to learn to make, definitely jager schnitzel! I lived in Germany and have tried many, many times to recreate this dish and it just never comes out as good as my memory of it.
October 21st, 2009 at 9:39 am
My favorite restaurant dish to make at home is a Roasted Red Pepper Scallops with Basal Pesto dish. I make it all from scratch. The large scallops rest on the roasted red pepper sauce with a touch of a Basal pesto dripped on top. The color contrast is amazing and I only buy scallops from Whole Foods.
Great idea for a contest!
October 21st, 2009 at 9:39 am
I have tried to recreate Olive Garden’s Pasta e Fagioli soup at home. Being a hearty soup lover and enjoying things with lots of ingredients, this was something I really enjoyed trying. I’m not quite there yet (but the result was not at all bad, either), and I’m okay with that, as I still love going and tasting the original at The Olive Garden.
October 21st, 2009 at 9:39 am
I have tried to recreate Russell’s (here in Austin) pumpkin muffins to no avail. I can’t get that awesome fluffy, square top that has just the right amount of crispness.
A restaurant dish I have thought about recreating is Whole Foods’ Pecan Feta salad. And chicken tikka masala.
October 21st, 2009 at 9:40 am
Veal Francesca from Lamonte’s in Houston, TX. It is thin breaded veal cutlet with an orange butter sauce that is perfect. They also have a house salad that is out of this world that I could never replicate if I tried!
October 21st, 2009 at 9:41 am
I absolutely love the Old Fashioned Chocolate Cake at Southern Sweets Bakery in Decatur, GA. It is 100% Vegan and 100% Delicious. I serve it at all my parties and events and I have everyone fooled! It is a chocoholics dream and super delectable. I have not mastered it as yet, however I’ve created some super tasty Vegan Chocolate Cupcakes to hold me over:)
October 21st, 2009 at 9:41 am
My favorite, although pricey restaurant in the city is Vij’s. I am always trying to duplicate what I eat there,it is just so good.
If you love indian food, I would give the restaurant a try, or pick up their cookbook and try it at home. The best recipe is their marinated lamb popsicles with fenugreek cream curry. Mmmm.
October 21st, 2009 at 9:41 am
One of the things I have made from The Columbia Restaurant is Snapper Alicante, made with beautiful fresh red snapper spanish onions and olive oil, and spanish wine, this dish is so delicate yet hearty and O so good!!!
October 21st, 2009 at 9:42 am
My family loves eating out at Indian restaurants. I find I do a pretty good replica of Shrimp Masala by adding jarred masala sauce to sauted onion, potatoes, carrots, cauliflower and whatever fresh veggie is on hand. When the veggies are just right, I add raw shrimp, cook and serve over basmati rice and nan bread. YUM!!
October 21st, 2009 at 9:42 am
I made a recipe the other day inspired by PF Changs Lettuce Wrap filling and stuffed patty pan squash with it. It was a keeper.
October 21st, 2009 at 9:43 am
Shrimp Scampi…
October 21st, 2009 at 9:43 am
My husband loves a dish from Olive Garden, Steak Gorgonzola-Alfredo. I have come VERY close to replicating it at home, and make it for special occasions. Where we live it’s often a 1 hour wait or longer for OG, and I can shop, cook and enjoy it all in the comfort of my own home in less than an hour and a half. I love the Crispy Chicken Costoletta at The Cheesecake Factory, and have never been able to duplicate the lemon sauce at home. Tried many times, but it wasn’t the same.
October 21st, 2009 at 9:44 am
I love the Alfredo Sauce at Olive Garden. I have tweaked a few recipes that I found online and like it even better at home with homemade pasta, except for the fact that I have to do the dishes, not a waitress or dishwasher.
October 21st, 2009 at 9:44 am
My husband and I love the classic Steak au poivre at Lucky Strike in NYC.
We’ve actually gotten pretty good at recreating it at home-right down to setting the sauce on fire. Cooking is the best, especially with an element of danger!
October 21st, 2009 at 9:45 am
Food has a way of creating lasting memories. We love to vacation at Holden Beach, South Carolina and there is this tiny little dive called Provision Company right on the Intercoastal Waterway. They serve the food on paper plates as you sit on picnic tables and watch the boats come in with their catches of the day. They make the most amazing shrimp burger!! I don’t know how they do it or what is in that devine sauce, but I would love to replicate it here at home. It could definitely help make those long Ohio winters less brutal.
October 21st, 2009 at 9:46 am
Red curry chicken with jasmine rice. Chicken, mushrooms, bamboo shoots, and broccoli!
October 21st, 2009 at 9:47 am
I love to make Mario Batali’s papardelle with peas and parmesan from his restaurant Po in NYC. I’ve adapted the recipe of pureed peas and honey into the perfect sauce consistency for pasta. When I can’t find papardelle, I use thick linguine.
October 21st, 2009 at 9:47 am
I LOVE this topic. I used to work at a restaurant that served the BEST chicken picatta. I think I have finally recreated the home version to my liking. I have since gone vegetarian but I will still use the sauce on pasta or make it for my boyfriend. For something quick and simple, I love doing my version of Chipotle’s veggie bol. Just some cilantro rice, fajita veggies, and any other toppings you like!
October 21st, 2009 at 9:47 am
Definitely the “Baked Pasta with Tomato, Cream and Five Cheeses” from Al Forno! Although I actually found the recipe in a Barefoot Contessa book. It is one of the easiest most delicious dishes I’ve ever had. Besides their wood-grilled pizza.
October 21st, 2009 at 9:47 am
I have tried to recreated this awesome blue cheese with cranberrys and pecans salad. I also have tried to recreate the rasberry salad dressing that comes with it. This proved to be hard to do but i got the dressing to taste almost like the one i tried at the restaurant. I always use organic field greens for the salad. And every once in a while i add in some raw tofu.
October 21st, 2009 at 9:48 am
I love Indian food so much that I became obsessed with trying to figure out how to make my favorite recipes. I can now make channa masala, aloo matar, and mushroom bhaji, just to name a few. I have an entire spice cabinet devoted to Indian spices.
October 21st, 2009 at 9:49 am
whole foods’ chicken salad. It has been a favorite at our house.
October 21st, 2009 at 9:50 am
The little restaurant in the Maple Leaf neighborhood of Seattle had the absolute best sweet potato fries ever. I’d love to duplicate them at home!
October 21st, 2009 at 9:50 am
One of our favorite restaurants is Barcelona Wine Bar as their tapas are exquisite. Not living near one anymore is a bummer, but my parents gave me the restaurant’s new cookbook and we’ve been making chorizos with figs, calamari, goat cheese with salsa verde, and mushrooms with goat cheese.
A dish I really want to recreate soon is this one from Scarpetta: http://newyork.seriouseats.com/2009/10/making-scarpetta-tomato-basil-spaghetti-scott-conant-scarpetta-meatpacking-district-nyce.html
October 21st, 2009 at 9:50 am
I often make the Olive Garden’s Tuscan Garlic Chicken…my family loves it! I like my version better because I add a lot of extra garlic and tons of parmesean cheese!
October 21st, 2009 at 9:51 am
I just recently attended the Georgia Flooded Farms Relief fundraiser at Woodfire Grill, and I wanted to try to make the butternut squash soup starter after the first spoonful. Delicious and beautiful with two swirls – one of browned butter and one of cranberry.
October 21st, 2009 at 9:53 am
i had a wonderful skirt steak with chimicurri at a CocoLoco in Atlanta. It was so delicious. I tried to recreate and would love more help in getting it just right
October 21st, 2009 at 9:55 am
I had veggie fritattas at a little mom and pop cafe in my town. I loved them so much I tried to recreate them at home following this recipe. The thing I like the most is you can change the veggies to suit your own tastes.
I make these for breakfast at my office. They are super quick and easy to make ahead and then either freeze, or put in fridge and warm them up as needed.
Cheese, and Veggie frittatas.
1/2 each green pepper and red pepper, diced
1/2 can black beans, drained
1/2 onion, peeled and diced
4 eggs, or egg substitute
Salt and pepper to taste
1 cup lowfat chedder cheese
1 lbs frozen hashbrowns crumbled
1/2 c. lowfat milk
Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add beans, peppers, onion and cheese to bowl; mix to combine.
Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.
October 21st, 2009 at 9:56 am
Twitter: Whole Story Giveaway: What restaurant dish do you (wish you could) make @ home? Prize: $50 gift card + 3 cookbooks.
I am from Charleston South Carolina, and one of my favorite restaurants to dine is The Mustard Seed of The Sal Group because of their eclectic menu options from vegetarian to meat to fish as well as the pure, local, and fresh ingredients they build every dish around.
My favorite dish that I would like to know how to make at home is:
SWEET POTATO, GORGONZOLA, WALNUT & PARSLEY RAVIOLI WITH BALSAMIC BUTTER SAUCE and SAUTEED SPINACH.
October 21st, 2009 at 9:56 am
I really wish I could make a fabulous carrot ginger soup.
October 21st, 2009 at 9:56 am
the “restaurant dish” I like to make at home is killer edamame a la “Roy’s Hawaiian” …. simple, easy, fast. BUT TASTY….Start with 365 edamame of course!! the “norm” is broken with better than average flaked sea salt…..then added some black, toasted sesame seeds and finally the secret – “Togarashi”, which is Japanese 7 spice. All together it makes for a warm(HAVE to have it warm!) salty, spicy, toasty protein treat!!!
October 21st, 2009 at 9:57 am
My favorite restaurant dish has got to be ANY burger from The Burger Bar restaurant in Las Vegas. Their burgers are so incredibly juicy and perfect!
October 21st, 2009 at 9:57 am
Chicken and Goat Cheese Linguine
by Tim McArdle
Serves 2
1lb chicken tenders or boneless/skinless thighs, cut into one inch pieces
4oz plain or herbed goat cheese
1/2 pkg dried whole-wheat or regular linguine pasta
1 clove elephant garlic, sliced thin
1 med yellow onion, chopped
1/4c dried porcini mushrooms, rehydrated, chopped
1/4c oil-pack sun-dried tomatoes, chopped
1 package fresh basil, chiffonade (ribbon cut) – save 2 tops for garnish
1/4c white wine
1/4c chicken stock
2 tblsp arrowroot or corn starch
1/2 bunch white asparagus blanched and chopped
Substitutions: if using regular garlic, finely chop instead of slice; can substitute fresh cremini (brown) or white button mushrooms for the porcinis; can substitute regular asparagus for white; can substitute any variety of basil – thai works well also
Marinate the chicken in olive oil, fresh black pepper, and a good amount of paprika for at least a few hours or better yet overnight in the fridge.
To prepare:
Put NO LESS THAN 4 quarts of UNSALTED water on the boil for the pasta. In a medium non-stick saucepan over very high heat brown the chicken on all sides and then set aside. When the pasta water is ready add a generous amount of salt (you want the pasta water to be as salty as sea water) and drop in the linguine, stir occasionally and boil for 10 minutes and not a minute longer (ignore the box directions – they’re useless you like soggy pasta).
In the same saucepan used to brown the chicken, add the onions, garlic, and asaparagus, lower heat to medium and saute until the onions are translucent (re-season with salt and pepper). Add the mushrooms, sun-dried tomatoes, chicken, chicken stock and bring to a boil. Make a slurry with the arrowroot/corn starch and the white wine and then add this to the chicken mixture. Stir until the sauce thickens, remove from heat, and cover until the pasta is ready. If the sauce is too dry or ‘gummy’ thin it out by adding some of the pasta water.
Drain the pasta and immediately toss with the chicken mixture. Plate and put 2 oz of crumbled goat cheese on top. Add fresh ground black pepper or red hot pepper flakes, garnish with a basil top, and serve.
October 21st, 2009 at 9:58 am
RE: What’s the restaurant dish you make or wish to make at home? Share your dish with us on the Whole Story blog and you might win a $50 gift card + 3 cookbooks.
****
Not mine but on the Next Iron Chef this week chef Garces of Amada fame made a deconstructed minestrone soup. He made a minestrone broth, then did separate compo nets of spaghetti style zucchini, white bean paste, tomatoes and other veg. He then had dinners add the broth themselves.
I would love to make this for a dinner party. It seems most of the work is in the prep.
October 21st, 2009 at 9:58 am
What’s the restaurant dish you make or wish to make at home? Share your dish with us on the Whole Story blog and you might win a $50 gift card + 3 cookbooks.
~RICE STUFFED CORNISH HENS
5-1/2 cups water, divided
2 teaspoons chicken bouillon granules
1-1/2 teaspoons salt
3/4 cup uncooked wild rice
1-1/2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups chopped celery
3/4 cup chopped onion
6 conrish game hens (20 ounces each)
1 jar(12ounces) apricot preserves
* In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20min. Add long grain rice; cover & simmer 25-30min longer or until rice is tender and water is absorbed.
*In a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender;drain. stir in rice mixture. spoon about 3/4 cup stuffing into each hen.
*Place remaining stuffing in a greased 2-qt baking dish;cover and set aside. Place hens breast side up on a rack in shallow baking pan…..Bake uncovered, at 350 for 40min.
*In a small saucepan, bring the preserves and remaining water to a boil. Pour over hens. Bake 25-35 min. longer or until a meat thermometer reads 180 for hens and 160 for stuffing, basting occasionally.
*Place baking dish of stuffing in the oven for the last 35-45 minutes of hens’ baking time.
ENJOY!
October 21st, 2009 at 9:58 am
The fried pickles from the Penguin in Charlotte,NC. We had them on vacation and are seriously considering returning to Charlotte just for the pickles. Of course, it would be much cheaper and easier if we could make them at home!
October 21st, 2009 at 10:00 am
I am a Italian foodie! One of my favorite casual dinning restaurants is Carrabbas Italian Grill. Often, I find myself trying to immitate this incredible restaurant’s tasty dishes. My favorite dish is Pasta Weesie! I like to saute’ Olive Oil and butter (Margin) Portobello mushrooms with a wise measurement of Sicilian Blend (You can purchase at Oil and Vinegar or HEB markets) I like to soak my shrimp in olive oil with cajun rub and let them cook on my George Foreman grill.. Absolutely Taste-tastic!!
October 21st, 2009 at 10:01 am
Each month I spend more money on Pud Thai from my favorite restaurant than I do on groceries. I would love to learn how to cook it at home!
October 21st, 2009 at 10:02 am
Hands down favorite restaurant dish…..THE STEAKHOUSE STEAK….thick filet, seared in LOTS of butter in a cast-iron skillet, basted with the buttery pan juices and fresh herbs. Served with crabmeat, hollandaise and asparagus, this classic preparation of Filet Oscar, my favorite restaurant dish to make ever!!!!
October 21st, 2009 at 10:05 am
I am in love with Bucca Di Beppos Apple Gorgonzola Salad, they put cinnamon covered pecans in it which make for a very interesting and addicting taste sensation. Also, it’s a great way for me to get some green apples in my diet.
October 21st, 2009 at 10:06 am
Would loveee to be able to re-create the shrimp & chicken hibachi stir fry with fried rice from Nakama in pittsburgh… Seriously my new favorite restaurant!!!
October 21st, 2009 at 10:06 am
I wish I could make shrimp and grits the way they do in a fine dining restaurant. I can never get my grits that creamy!
October 21st, 2009 at 10:13 am
I love making my own Cobb salad. That way I can add all my favorite ingredients, like, black beans, gorgonzola cheese, avocados, hard boiled-eggs, purple cabbage and some arugula. It’s definitely a meal in it’s own.
October 21st, 2009 at 10:13 am
We’ve tried and tried to make good pizza at home and finally came across a great dough recipe. We now make pizza almost weekly. I’m still trying to make Wolfgang Puck’s smoked salmon pizza but it’s still not as good as at the restaurant!
October 21st, 2009 at 10:15 am
Well now, There are so many good dishes but the one I tried at home was the appetizer from Zteca at the Gateway Mall in Salt Lake City. It was their shrimp bites. It seemed so easy to do but the chip underneath kept getting soggy. Wish I could have the ’secret’ to these. And then if I had a second choice, I would love to have V chocolate toffee and raspberry truffle recipes for this Christmas. A couple years ago our family went through a divorce and all our Christmas traditions just don’t seem right anymore. Last year we made chocolate with a friend and I wanted to carry it forward this year. I love V chocolates and don’t have any good chocolate recipes myself.
October 21st, 2009 at 10:15 am
Wow where do I start? I live near dozens of bakeries and I always try some new bread product there and wonder, “how did they make this?” The Thai restaurant in my hometown has the best panang curry I have ever tasted, and I just can’t produce curry that’s ever that flavorful and thick. Mostly I like to try and replicate soup recipes, since I can’t always bring myself to pay $10 for a bowl of soup.
October 21st, 2009 at 10:16 am
We use to love getting the garlic prawns at The Fish Market in Santa Clara and started making that recipe at home. Its really simple:
1 lb fresh or frozen shrimp from Whole Foods fish mongers (12-20) size or your favorite size
clarified butter
fresh garlic chopped or minced
chopped parsley
Use a wide skillet and heat the butter and minced garlic to let the butter absorb the garlic, keep the heat low to keep the garlic from burning. remove garlic after its gone translucent and you can smell.
turn the heat up and saute the shrimp until pink shells.
Serve with wild rice, basmati rice, etc.
spice it up w/ your favorite spices, ginger or what not. Good for stir fry too!
October 21st, 2009 at 10:16 am
The dish I have tried to replicate horribly in the past comes from Unos restaurant. The dish is called Rattlesnake pasta. Which is a penne pasta with a white cheddar cheese sauce. Its also topped with grilled chicken cubes, jalapenos and grated cheese. The one attempt at making the dish resulted in the worst smell ever. I am not one who can cook very well and forgot to fry up the garlic before mixing it into the sauce.
So I ended up giving the recipe to my girlfriend who was able to recreate the restaurant dish. It came out amazing, very close to what is served at the restaurant.
October 21st, 2009 at 10:20 am
I replicated a Mexican Cheese and Bean Tortilla soup from a Soup restaurant in Farmington, ME. I added some chicken and fresh avocado and it is yummy and filling.
October 21st, 2009 at 10:21 am
I had an amazing salad at a tapas bar in Portland that I’ve been trying to recreate. It had blanched green beans, almonds, manchego cheese … and other things I forget. Sometimes I add cherry tomatoes or roast peppers.
October 21st, 2009 at 10:21 am
once i started having dreams about the tuna tartare from the belmont in los angeles i knew i had to try to recreate this dish at home. after many tasty trial runs i finally mastered the perfect balance of tangy soy sauce, nutty sesame oil, and kicky sriracha sauce. when tossed with the diced, fresh ahi tuna (from WF, of course) it is perfect, guilt-free bliss! i add sliced scallions and toasted sesame seeds for extra texture. mmm mmm!
October 21st, 2009 at 10:22 am
This is a great topic, and one I often think about, especially when travelling. On my honeymoon in May, my husband and I travelled to France. We had some of the best food while driving around the countryside of France. Two of the best were a duck confit, and another was a lamb stew with early spring vegetables.
October 21st, 2009 at 10:23 am
California Pizza Kitchen’s Barbecue Chicken Chopped Salad – although it takes a ton of ingredients (lettuce, chicken, onions, jicama, corn, black beans, tortilla strips, avocado, ranch, barbecue sauce, basil, and I’m sure I forgot a few), it’s easy to do and faaaaaaaantastic. I never thought the combo of BBQ and ranch would be good until I tried this. Now, if I could figure out how to do their Chicken Tequila Fettucini, I might never need to leave the house.
October 21st, 2009 at 10:25 am
I have tried to replicate PF Chang’s Lettuce Wraps, and Macaroni Grill Foccaccia! Both turned out pretty good!
October 21st, 2009 at 10:25 am
I would love to re-create some of the tofu dishes from the Watercourse in Denver, Colorado. I love the Macro Plate.
October 21st, 2009 at 10:28 am
One of my favorites – and Austin’s best restaurants – Vespaio has this amazing pizza with sunny-side eggs on it. We moved and are not able to get there as often as we like, so had to learn to make it myself. Vespaio’s is baked in a pizza oven – which I’ve done, but I’ve also made it using a regular oven (directions I’ve included here). Here’s my best rendition for a 14″ pizza:
Start with your favorite pizza crust recipe – I personally like thin crust (flatbread), but anything works.
1/2 lb Fontina Cheese (Shredded)
1/2 Lb Prosciutto (I prefer Fiorucci from WF)
1-1/2 cups organic arugula
2 small Tomatoes (I prefer local or organic), seeded & diced
4 organic eggs
5 tblsp Truffle Oil
Truffle Salt and Freshly Ground Pepper
Circular Pancake or other oven-proof molds, sprayed with an organic non-stick spray(use these to keep eggs from running).
Sprinkle a bit of the Fontina on the crust – enough to make the prosciutto stick to it. Next, spread the proscuitto across the pizza, and cover with arugula, then the remaining Fontina. Bake for 10 minutes at 450 degrees
This next part needs to happen quickly: Remove the pizza, and immediatley press each mold into the pizza – positioning each so that they are evenly spaced around the pizza. Break each egg into a mold, then cover with tomatoes and season with the truffle salt and pepper. Drizzle 4 tblsp of the truffle oil over the top. Quickly return the pizza to the oven, then reduce the heat to 400 degrees for about 10 minutes – or until the eggs are the consistency you like. Remove and drizzle with 1 tblsp of oil and serve immediately.
I have served this at parties and while people are at first a little hesitant to try it (if they haven’t seen it before), they ALWAYS have more than one slice!
Carla Schaefer Dovey, Georgetown TX
October 21st, 2009 at 10:31 am
I’d love to be able to recreate the General Tso Chicken from my favorite Chinese place – Mandarin Garden – http://mandaringardenrestaurant.com/ !
Unlike other places where is its sweet, they make it with such a caramelized deep flavor that is both spicy and delicious. I wish I could spend a few hours back in the kitchen to scoop up the secret! Cheers.
October 21st, 2009 at 10:33 am
I just returned from Paris on my honeymoon. I took my husband to my favorite restaurant called Le’ Relais de L’ Entrecote.They only serve one entree-Steak with fries and a endive walnut salad . I have been here many times as I flew for TWA and had the luck of eating in Paris once a week! The sauce on the steak is incredible, you want to lick the plate! I have tried to replicate it for years and can’t. My husband agrees it’s the best sauce he has ever tasted! It is a must try if you ever get to Paris!
Addicts of a “mythic entrecote”, “crip, hot frites” and “secret-magic sauce” “stand in line” (no reservations taken) and sit “on top of each other” at these “outstanding” steakhouse “staples” in Saint-Germain and near the Champs; when ordering from the “friendly but no-nosense servers”,”rare”, medium or well done are the only words you need to know” because the “reasonably priced” beef’s the only game in town here; but “when they have perfected this so well, why serve anything else?”
October 21st, 2009 at 10:34 am
I recreate the spinach fettucine from Noggin’s (now closed) in Shaker Heights. It was one of the best-sellers and I can see why. I make the spinach fettucine from scratch. Sautee garlic in olive oil, add chopped broccoli and shredded grilled chicken. Toss that with the cooked pasta and add a hefty helping of feta cheese and salt & pepper! It’s great because you can do it with out the chicken for vegetarians or use alternate vegan pastas and no cheese for a quick, hearty vegan dish!
October 21st, 2009 at 10:36 am
My favorite dish replicated from a restaurant is chicken tacos baked in phyllo dough topped with guacamole, pico, m.jack cheese and shredded lettuce! We use rotisserie chicken from the whole foods to make the prep a lot easier – mix it with a taco seasoning packet (we prefer the beef seasoning over the chicken one) and water, simmer and fill baked phyllo shells. Enjoy!
October 21st, 2009 at 10:38 am
I fell in love with the yogurt soup from Serevan in Amenia NY. Luckily Serge, the chef said the recipe was on the website, so I made it last week. Easy and delicious! And the bonus is that I now know how to keep yogurt from separating (egg yolks) Now if I could get the recipe for his amazing beef stew. The one with yogurt, cumin, etc.
October 21st, 2009 at 10:41 am
There is a very good mexican restaurant in Michigan called “Sagebrush Cantina”. So far many friends and I agree it’s the best compared to even Authentic Mexican food and California or Texas mexican food. I’m a vegetarian though, and they don’t have many veggie dishes, so my favorite is a veggie fajita. They bring you a plate with fresh veggies and cream etc. on it, a bean and rice plate, a tortilla bowl, and a skillet with grilled veggies in it. It’s fantastic, but it’s a drive, and a bit expensive, not to mention far too much for one person to eat in one sitting. Plus I might be moving to Europe permanently so going to Sagebrush will be a little tough for me. That’s one dish I’d really love to make, and I think I’m going to ask for a few tips next time I’m in there. Thanks for this contest and blog, it reminded me of such a great dish!!!
October 21st, 2009 at 10:42 am
I attended an office dinner party at Smith and Wollensky’s and I couldn’t get over how delicious their truffled macaroni and cheese was. So I went on a mission to figure out how to make it for a potluck I had at my house. It was probably the most difficult mac and cheese I have ever made in my life but it came out so good and everyone loved it!
October 21st, 2009 at 10:43 am
My husband and I LOVED the Mussels Caruso at Bertucci’s in Virginia. One night I sat at the table and wrote on a napkin (really) the flavors I could taste. Since then I’ve come up with something that’s close but, we think, better. Mussels in a wine and butter sauce. Almost as good as the mussels is sopping up the sauce with French bread.
October 21st, 2009 at 10:45 am
Being an Owner and Executive Chef of my own Off-Premise Catering Company (Le Pierre Caterers) servicing the tri-state area (NJ, NJ & PA), going out to eat at various restaurants and food establishments is something I love to do in order to experience different cuisines, flavors and get new ideas for creating my own menus. But, I would say at the same time that I’m a pretty tough food critic when it comes to eating out. It’s hard to find a restaurant that delivers a great meal from start to finish, from course to course from the very first bite in your appetizer to the last bite in your dessert. I was fortunate enough to have found such pleasure in restaurant (Can’t remember the name – sorry) during a trip to Malibu California about 5 years ago with wife. They have the best food we’ve both ever had anywhere. The food was so good, that I want to one day take a trip to Cali with my family just to go there and eat and come back home to NJ.
Anyway, to make a long story short, they had the BEST Lobster Bisque I’ve ever had… and I make a mean Lobster bisque myself, which gets great reviews from my clients, mind you! But, I’m still trying to perfect mind to be as good as theirs. As a fellow chef, I give them a lot of credit & respect.
Lucmann Pierre
Owner/ Executive Chef
Le Pierre Caterers, LLC
October 21st, 2009 at 10:45 am
My husband and I were stuck in the Chicago airport a few months ago and had dinner for the first time at a Macaroni Grill. We shared a pizza and their Chicken Florentine Orzo Salad. The salad was so good that I wrote down all the ingredients at the table on a napkin. A month later I recreated the salad for a ladies function and it was a hit!
The one recipe I wish I could recreate is the Whole Foods Grandola/breakfast bars that are sold in your stores here in NJ!
Thanks!
October 21st, 2009 at 10:47 am
I would love to be able to duplicate Olive Garden’s Zuppa Toscana soup. And breadsticks:)
October 21st, 2009 at 10:48 am
Ever since I discovered I had an allergy to cow’s milk, I’ve had to cut back on a lot of my food favorites or learn to modify them with soy milk, goat cheese, etc. I finally figured out a way to make a tasty lasagna using goat and sheep cheese. It’s a little more expensive, but my husband and I love it as an occasional treat!
1 qt. spaghetti sauce (I use 1 jar of Newman’s Own Bombolina sauce and then add vegetable broth to make up the difference)
1 lb. ground beef or Italian sausage
1 c. water or vegetable broth
15 oz crumbled goat cheese (I buy the goat cheese at Whole Foods with the blue lid)
1 egg, beaten
8 oz. shredded Pecorino-Romano cheese
1/3 c. water
1/4 c. grated Pecorino-Romano cheese
1 tbsp. parsley flakes
Dash nutmeg
Salt & pepper to taste
1 pkg. Whole Foods no-boil lasagna noodles
1/2 c. grated Pecorino-Romano cheese
Preheat oven to 375 degrees.
In a saucepan brown ground beef; drain excess fat; add 1 quart spaghetti sauce and 1 cup water; bring to a boil.
In a large bowl mix together goat cheese, beaten egg, shredded Pecorino-Romano cheese, 1/3 cup water, 1/4 cup grated Pecorino-Romano cheese, parsley flakes and nutmeg. Add salt and pepper if desired.
To Assemble: Use lasagna strips uncooked but rinse in hot water before layering in a 13X9 baking pan. (Approximately 4 lasagna strips will fit in pan for a single layer – I like to overlap the strips.)
Layer as follows:
1. 1 2/3 cup hot sauce, lasagna strips, 1/2 cheese mixture
2. 1 2/3 cup hot sauce, lasagna strips, rest of cheese mixture
3. 1 2/3 cup hot sauce, lasagna strips, remaining sauce
4. Top with 1/2 cup grated Pecorino-Romano
Bake at 375 degrees, covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more minutes. IMPORTANT: Let stand for 5 to 10 minutes before cutting.
October 21st, 2009 at 10:52 am
In Seattle there is a wonderful cheese shop in the market called Beechers. You can watch them make the cheese. You can also buy a bowl of the “Worlds Best Mac and Cheese” and it really, truly is. It is extraordinary. At home with fresh penne, bread crumbs, sharp cheddar, fresh parm, gruyere, and whatever fresh veggies I have I try to make a close rendition. Always delicious, leftovers are never leftover for long!
October 21st, 2009 at 10:52 am
When traveling in New York I had this AMAZING Chocolate Pistachio biscotti at a local coffee shop, and although I’ve gotten close, I haven’t been able to pull off that perfect texture/taste combo that made it so fantastic.
Maybe I’m using the wrong ingredients. If I win, I’ll try a few more batches! And if bribing helps, I’ll send you some!
October 21st, 2009 at 10:53 am
Goat Cheese Crumble Mac and Cheese that Red Robin offered for a limited time… Oh, yum. Comfort food… think I should make some now!
October 21st, 2009 at 11:01 am
There’s this teeny-tiny place down the road from us called Chilangos and I’ve been trying to make their guacamole since we first ate there. It’s delicious, but I haven’t gotten it right yet and the owner keeps making me guess on the ingredients.
October 21st, 2009 at 11:05 am
What I would not give to be able to replicate La Madeleine’s wild field salad dressing. I swear it has crack in it. I have tried and fail at making anything even remotely close.
October 21st, 2009 at 11:05 am
I love baking pastry. I’ve been trying to match starbucks pumpkin scone, but I haven’t figured it out yet…
October 21st, 2009 at 11:08 am
Ella Dining Room & Bar in Sacramento makes an out-of-this-world pappardelle and a tasty corn chowder (seasonal only). I’ve tried to recreate both at home many times and neither matches up to the originals. Not surprising from a Selland restaurant, though.
October 21st, 2009 at 11:11 am
The wonderful, aromatic Farro Risotto with Garlic, Mushrooms, and Baby Peas @ Green Valley Grill in Greensboro. I did try to make it and think I came close. I also added chickpeas to make it a high-protein vegan dish.
October 21st, 2009 at 11:17 am
Z’tejas’ (http://www.ztejas.com) grilled New York Strip with a caramelized onion sauce and topped with gorgonzola. Sounds easy but hard to replicate the savory taste they are able to so easily create each time.
October 21st, 2009 at 11:18 am
I’ve eaten ceviche at several restaurants in Florida and this is one of my favorites…
Scallop Ceviche
Ingredients
1 pound fresh bay scallops
1 cups fresh lime juice
3 tbs. diced white onion
1 cup ripe tomatoes, diced into 1/2 inch pieces
1 cup fresh tomatillos, chopped into 1/2-inch pieces
Fresh hot green chilies (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1 to 2 tablespoons extra-virgin olive oil
Salt
Directions
1. In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish.
2. Cover and refrigerate for about 4 hours, until the scallops no longer look raw.
3. In a large bowl, mix together the tomatoes, green chilies, cilantro, olives and olive oil.
4. Stir in the first ingredients and season with salt, usually about 1/2 teaspoon.
5. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.
October 21st, 2009 at 11:18 am
I make a cabbage salsa which is a favorite item at our favorite mexican restaurant Azteca. I also tried to recreate Olive Gardens Zuppa Toscana soup it turned out great but different.
October 21st, 2009 at 11:23 am
I try to replicate Olive Garden fettucine alfredo. I have found a pretty good recipe. My family loves it, but I only make it every few months. It is too fattening.
October 21st, 2009 at 11:24 am
I would love to replicate a spicy tortilla soup at home~
October 21st, 2009 at 11:26 am
There is a great restaurant called Soule Domain in North Lake Tahoe. Every entree comes with a bowl of their made-from-scratch soup. The type of soup changes, but it is almost always a creamy vegetable soup that is vegan. I love that it doesn’t use any dairy yet tastes so indulgent!
I have done some variations at home, but haven’t quite matched it.
October 21st, 2009 at 11:26 am
I’ve tried to duplicate bourbon chicken like you get at mall food courts, but I can’t seem to get it right. Too much ginger, or not enough brown sugar, or just wrong ingredients.
October 21st, 2009 at 11:26 am
I would LOVE to recreate the vegan general tso’s chicken from Whole Foods at home. It’s very well done.
October 21st, 2009 at 11:29 am
I wish I could make better Mexican food. Living in Dallas, there are a TON of Tex-Mex restaurants with delicious food. One of my favorite Tex-Mex dishes is the Tacos Nano at Fernando’s – brisket tacos with cheese, grilled onions, guacamole, pico de gallo, and their special sauce & seasoning! http://fernandosmexicancuisine.com
October 21st, 2009 at 11:44 am
My family and I LOVE Chipotle chicken fajita burritos, but we opt for the healthier version we make at home and it’s spot on! Plus – everything can be purchased at Whole Foods, making it all organic and free range when possible. We start with free-range antibiotic free chicken breasts on the indoor grill and season with lots of cumin and chipotle powder. Then we grill the organic green and red peppers and red onions. I add brown rice that has been seasoned with a healthy dose of chopped cilantro as well as low-fat organic sour creme that has been warmed a bit to bring the consistency to that of crema. Next is the shredded Chihuahua cheese and 365 medium salsa (you can use any salsa you love) that is also room temperature (important to not add any cold items as it will ruin the mouth feel). Wrap everything in an extra-large tortilla and you’re done! Our 4 year old daughter isn’t up for burritos yet, so we grill lightly seasoned grilled chicken and Chihuahua cheese between two tortillas and add sour creme on top for a quesadilla that she loves.
October 21st, 2009 at 11:50 am
I would love to re-create the Fuji Apple Vinaigrette from Panera Bread…it is AMAZING! I would also love to re-create whole foods hummus and 7-layer fiesta dip
YUMMY YUMMY!
October 21st, 2009 at 11:51 am
Fish tacos have been something of a staple in our diet, coming from Southern California. But when my husband’s job began moving us around the country, and around the world, it wasn’t easy to do without fish tacos! So, out of necessity, I came up with a homemade version!
We’ve loved the variety of white sauces, salsas, fish and toppings we’ve tried at San Diego area restaurants and so I came up with a similar recipe, using our favorite grilled fish, in fresh corn tortillas, topped with shredded cabbage, diced tomatoes, and my versions of white sauce and avocado salsa.
Now, we can satisfy that homesick craving for this Baja California inspired dish anytime, anywhere!
October 21st, 2009 at 11:52 am
I would love to be able to make pumpkin ravioli. I must admit, I have never tried. But making your pasta sounds pretty daunting to start with and getting each ravioli to be perfectly backed with pumpkin goodness seems like it would bed difficult. I bet my filling would ooze out.
October 21st, 2009 at 12:04 pm
I’ve become a convert of adding in the microwave oven as a cooking tool or converting up my leftovers to create “restaurant meals”.
Braised oxtails done in a slow cooker, served over polenta (done from scratch in the microwave),
October 21st, 2009 at 12:12 pm
Coconut Curry Vegetable from PF Changs. My wife did a write up here: http://www.workingvegan.com/2009/10/coconut-curry-tofu-with-vegetables/
October 21st, 2009 at 12:22 pm
In my “Pregan”(pre-Vegan) days, I loved Chicken Cacciatore.
A favorite treat for me these days is “Seitan Cacciatore” from the WFs Prepared Foods Dept. It is just as savory, delicious, and satisfying(even more so), than the meat version.
I haven’t replicated it yet, as I am waiting for after my move to Memphis this week to make it as a celebratory dinner in my new apt. After I am settled-in, my pots and pans will be in full force! Wish Me Luck!!
October 21st, 2009 at 12:28 pm
I like to remake Jones’ (on Santa Monica in Hollywood/Los Angeles) seared Tuna Steak with green beans, wasabi mashed potatoes and marinara (!). It’s such a unique combination of flavors, and it really works!
October 21st, 2009 at 12:37 pm
I like trying to recreate restaurant recipes so much that I got a book full of recipes that are supposed to taste like the real thing. So far I’ve only tried the Applebee’s Crispy Orange Chicken Bowl, but it came out delicious! Very close the real thing.
October 21st, 2009 at 12:37 pm
Pizza. It’s so simple and fulfilling to make your own crusts and add your favorite toppings. And the ingredients are so inexpensive – costs me less than a quarter of the cheapest delivery place.
October 21st, 2009 at 12:38 pm
Especially during the fall, I love to make a roasted butternut squash soup with garam masala that I had at a little inn in Hunterdon County. It summarizes the harvest for me in a single bite!
October 21st, 2009 at 12:44 pm
Mushroom Masala from my favorite Indian restaurant, New Dehli Palace. SO GOOD, and so hard to replicate!
October 21st, 2009 at 12:45 pm
Recently whilst at a beautiful seaside town in Tuscany, Italy called Porto Ercole at The “Gambero Rosso” restaurant, we ordered for our 18 month old daughter “gnocchi in crema di nasello”. It was the first time I ever heard a dish like that and it was SPECIAL but very simple ant nutritious. You put finely choppped onion in a skillet with EVVO (extravirgin olive oil), you wait for the onions to go transparent and then you add a dash of cognac and wait for it to evaporate (the alcohol gets completely evaporated), then you add some milk and then little chunk pieces of fresh “nasello” cod and let it cook for approx. 10 mins. In the meantime you boil some gnocchi (possibly fresh made) which our ready once they float to the top of the boiling water. You add them into the skillet with the sauce and mix it up gently. add a few piecs of organic lemon rind and “ecco fatto”!
October 21st, 2009 at 1:05 pm
I make an homemade alfredo sauce that is better than the restaurants(olive garden ect.) My husband loves it and it is so easy! One thing I would like to know how to make, is the pesto sauce that whole foods put’s on their pizza’s. It is so good!!!
October 21st, 2009 at 1:07 pm
I really like making my own Tiramisu, eggplant parmesean from Olive Garden and the Chicken Paremesan. They have proved to be popular in my household!
October 21st, 2009 at 1:08 pm
I love to make my favorite dish from an Atlanta restaurant that closed many years ago called Kudzu Cafe. It was mini Penne pasta with thinly sliced grilled chicken, asparagus, and shaved smoked Gouda cheese. It must have also had just a touch of melted cheese or cream on the pasta. It never tastes quite the same when I make it, but oh… It was delicious at the restaurant! Maybe someone out there knows why my version doesn’t quite capture the original?
October 21st, 2009 at 1:20 pm
Paella Valenciana from Cafe Ba-Ba Reeba in Lincoln Park, Chicago it has the best equilibrium of flavors…. I can only hope that one day I’ll be able to recreate such a delicious delicacy
October 21st, 2009 at 1:31 pm
My favorite is a delicious Margherita Pizza from a restaurant called Walnut Grill in Pittsburgh. I have tried other restaurants’ and I have tried to make it on my own, but there is something about theirs that is just to die for!
October 21st, 2009 at 1:32 pm
My favorite restaurant makes a fantastic entree of Chipotle Cream Pasta, with portobello mushroom over penne pasta. I have managed to re-create it at home (using ingredients from Whole Foods, of course!) and it’s just as delicious.
October 21st, 2009 at 1:44 pm
There are so many amazing restaurant dishes I would love to be able to recreate, but one trick I would especially love to learn is how to create the fantastic fried tofu pieces you find at Asian restaurants. Love the slightly crispy crust, moist inside, and soy sauce-ish taste, as if it’s been marinated in a secret sauce. Have tried several different approaches, but with only mildly successful outcomes.
October 21st, 2009 at 1:48 pm
I would love to see a ‘copy’ recipe of Olive Garden’s Stuffed Chicken Marsala!!
October 21st, 2009 at 1:51 pm
I always want to recreate Butternut Squash Soup… Mon Ami Gabi had a butternut squash soup that was poured into the soup bowl over gorganzola cheese and pine nuts. Amazing…
October 21st, 2009 at 2:00 pm
Our biggest restaurant splurge is FONDUE! We love going to the Melting Pot when we are in a city that has one. We live in Charleston, SC and have a local spin-off called Fonduley Yours which is also quite good. We frequent them for most of our holidays and special occasions but it can add up quickly.
When we make fondue at home, we always start with the emmenthaler and white wine cheese fondue with soft baguettes, apples, and broccoli. We do a chicken broth main entree and usually have sirloin, chicken breast, italian sausage, shrimp, and lobster tails. For dessert we do a dark chocolate with Amaretto and dip in marshmallows, pretzel sticks, more apples, and cheesecake! It’s so easy to do at home, all you need is a small electric pot and some metal skewers. One word of advice – don’t waste your money on the candle or sterno powered pots, they just don’t work for the entree portion of the meal!
October 21st, 2009 at 2:15 pm
I sent in an entry last week…was it moved??
October 21st, 2009 at 2:17 pm
My fiance and I made the chicken lettuce wraps from PF Changs!! They were good but just not the same as the real thing.
October 21st, 2009 at 2:19 pm
My favorite meal to re-create would be the stuffed tempeh from Candle 79! I haven’t done it yet, and I don’t think mine will be as good! It’s stuffed with mushrooms and onions and topped with celeriac and pom salad! YUM!
October 21st, 2009 at 3:31 pm
I love to remake the Zucchini and Local Hothouse Tomato Lasagna from Pure Food and Wine in NY at home. It’s a raw, vegan lasagna, but since I’m not vegan I replace the pinoli ricotta with regualar low-fat ricotta to make it a little easier to prepare.
October 21st, 2009 at 3:47 pm
One of my favorite dishes is Chicken Parmesan, and actually I have already made it several times, having bought all the ingredients at a local Whole Foods store. It was so good!
October 21st, 2009 at 3:54 pm
One of the best things I ever had was Chicken Vesuvio at Rosebud in Chicago. Favorite Appetizer: Shrimp Tostada bites from Z Tejas in Austin. Favorite Desserts: the cajeta crepes at Fonda San Miguel & the Tiramisu cake from the Four Seasons -Austin.
October 21st, 2009 at 3:57 pm
I ordered Thai Red Curry (Gang-Dang or Panang)almost everytime I ate at a Thai restaurant. I got fed up with having to go out to eat it, so I bought some red curry paste, read a few recipes and played around with ingredients until I got it right. It’s a very flexible dish that’s remarkably easy to prepare.
October 21st, 2009 at 3:57 pm
I know it’s not technically a restaurant recipe but honestly I REALLY want the recipe for the Whole Foods vegan lasagne. It’s our favorite EVER and I can’t make it lol. Help me ;0)
October 21st, 2009 at 4:01 pm
I love to make Olive Garden tuscan soup. I’ve replaced the sausage with chicken sausage, potatoes with red potatoes, and add lots more kale. Found the recipe in thh Providence Journal one day and have been making it (and tweaking it) ever since! Delish on a cold day!
October 21st, 2009 at 4:07 pm
This is an appetizer, and we had it at a restaurant in Stinson Beach. It was fabulous, so we examined it carefully and tried it at home…it worked! Our friends love it and we’re always volunteered to bring appetizers to pot-lucks because of it.
Make a batch of polenta, a bit on the stiff side.
When it is still hot, spoon it into small “muffin” cups — not the regular size — about 3/4 full.
Let it cool a bit, and then using a shot glass or something small, make a depression in each cup. The polenta should be cool enough to hold the shape.
Crumble a generous amount of gorgonzola cheese into each depression, and top with pine nuts.
Put these under the broiler — careful! — and let the cheese melt and nuts brown.
Serve warm, but not too hot, as the cheese and nuts will be very hot.
Delicious!
October 21st, 2009 at 4:08 pm
Went to Gallup NM and at Camille’s Sidewalk Cafe was introduced to a penne pasta and veggie covered in a poblano cream sauce….oh yum and so easy to recreate!
October 21st, 2009 at 4:12 pm
We have a fabulous Indian restaurant in town, and I tried to replicate their to-die-for Palak Paneer. My version came out OK, but after all the time and hassle that I put into it, I’d rather just save my money and eat the restaurant’s version (which is much better anyway).
October 21st, 2009 at 4:16 pm
Went to Gallup NM and at Camille’s Sidewalk Cafe was introduced to a penne pasta and veggie dish covered in a poblano cream sauce….oh yum and so easy to recreate!
October 21st, 2009 at 4:17 pm
My husband and I love to visit Seattle. Never a dull minute at the Pike Street market. Our last trip we stayed at “The Inn at the Market Steps”. Each evening they serve wine and snakes for the guests, (yummy breakfast each day too). Most evenings they have a layered plate of Blue Cheese (or stilton….something marbeled), dried Cranberries and Walnuts drizzled with Honey. A plate of nice water water crackers on the side and wow! It’s so easy to make at home. My gal pals loved it at a wine hour one evening. By the way, I buy my cheese at Whole Foods. The cheese folks never let me down. Always a taste and something new.
October 21st, 2009 at 4:20 pm
The recipe that I’ve made from a restaurant at home is one that I never actually tried at the restaurant itself, because it was a little expensive and I wasn’t paying! It was a rock shrimp and baby artichoke risotto, and I remade it at home as a leek and artichoke heart risotto – delicious!
October 21st, 2009 at 4:22 pm
We love to make the spinach aritchoke dip like Houston’s. I called and asked them all the ingredients and they told me what they put in it. It is delicious!
October 21st, 2009 at 4:22 pm
I’m trying to duplicate the meal I had recently at “Cut” restaurant at the Palazzo hotel in Las Vegas. Here’s a photo of it.It was short ribs with pumpkin purée, mint and cucumber raita with a light marsala sauce.
http://bestc.am/aqw
October 21st, 2009 at 4:23 pm
I love to make a spinach salad with blue cheese a balsamic dressing along with some organic spiced walnuts!
October 21st, 2009 at 4:25 pm
Every Original Joe’s (at least the one’s in San Jose, San Francisco, Daly City, and San Mateo). serves their own version of “Joe’s Special.” This dish is easily recreated at home with innumerable variations. It is simply scrambled eggs with spinach, ground beef, and sometimes sliced mushrooms. Any number of other things can be added to make it your own. Served with slices of a fresh sour dough French Bread and it is delightful. Many local cafes or diners serve it as well. I think that Holder’s Country Inn calls it Jack’s Special. It is a great combination for any time of the day
October 21st, 2009 at 4:32 pm
Pasta Pomodoro in San Francisco bay area has a simple butter sauted bay leaf butternut squash ravioli recipe that I have made at home using store bought Japanese noodle/dumpling dough wraps. I’d love a better recipe. Also, the pomogranate martinis at Longhorns steakhouse – to die for. The cactus pears are good to, but nothing like pomogranate.
October 21st, 2009 at 4:34 pm
BBQ Chicken Nachos from a reastaurant in Norfolk VA is to die for! Well, we moved to Atlanta GA about 3 years ago and I had to make it myself in order to fill my desire! It was easy too!! I boil chicken, shred, then put it back in the pot with a little bit of water and fajita seasoning (from the packet) and then Williamson Bros BBQ sauce. Let it simmer for a little while and then serve it over iceberg lettuce, chopped fresh bell pepper, mexican cheese, salsa, and chips. That easy!!
October 21st, 2009 at 4:41 pm
On a sales visit in OR we stopped at a restaurant in Hood River where I had the best crab cakes ever. I am constantly ordering crab cakes at other places hoping they’d be as good. They never are. I’ll try to go back soon so I can maybe figure out how to make them at home!
October 21st, 2009 at 4:47 pm
Tarte flambee! I have it every time I go to Montreal, both savory & sweet versions. I’d love to recreate it but have no clue where to begin. I love all kinds of pizza, but they just don’t compare to the perfect doughiness that is tarte flambee.
October 21st, 2009 at 4:49 pm
For a short time at Mama’s Fish House in Kuau, Maui, they had the “Kamuela Mushroom Tart” on their appetizer menu. We loved it so much that we’ve come up with our own version, which I think is very close to the original! It starts with an all-butter pie crust pressed into a tart pan, then it’s filled with caramelized mushrooms, bacon, mushrooms, Cognac, bread crumbs, egg and gruyere cheese. It’s fantastic! You can even make a veg version sans bacon, which is good, too.
October 21st, 2009 at 4:50 pm
I have come pretty close to perfecting a replication of the “Three-Cup Tofu” recipe from Natt Spil in Madison, WI. It is a traditional Tawainese dish of dense tofu flavored with garlic, ginger, sesame oil and sweet rice wine, served with jasmine rice. They accompany this hot entree with a pickled tomato and cucumber salad, a perfect compliment.
October 21st, 2009 at 4:50 pm
Whenever the air is cold and the work day is too long, my best friend and i meet for a delicious, hearty bowl of Charley’s Chowder…sort of an italian fish soup at the Gandy Dancer Saloon in Pittsburgh’s renovated Station square. I’ve tried several times to replicate it. This is close, but not as brilliant.
1/4 cup olive oil
1/2 tsp dried minced garlic
1 large onion, diced
1/2 cup diced celery (or 2 tblsp. dried celery flakes)
4 or 5 minced fresh basil leaves (if no fresh available, omit and increase thyme to 1/2 tsp)
1/4 tsp dried thyme
1/2 teaspoon dried oregano
1 large can whole plum tomatoes in puree
1 1/2 cups smooth tomato sauce
6 cups clam juice (or fish stock)
1 pound boneless haddock, pollock or snapper
1/4 cup fresh parsley, chopped
Salt to taste
In a 4-quart stock pot, heat olive oil. Add garlic. When the garlic turns light brown, remove it quickly with a slotted spoon and discard. Reduce the heat.
Add celery, onions and spices to oil. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce. Simmer for 5 minutes.
Add clam juice and fish Cover and bring to a boil.
Remove cover, reduce heat to medium and cook 15 minutes. With a fork, or whisk,whip soup to break up fish into small sized flakes.
Reduce heat and simmer for 20 minutes.
Great with toasty garlic bread.
October 21st, 2009 at 4:51 pm
Years ago, I used to go to a restaurant in Chicago called The Bakery for special occasions. My friends and I absolutely loved Chef Louis Szathmayer’s duck with cherry sauce. I would love to have a recipe for that wonderful dish.
October 21st, 2009 at 4:51 pm
This is an attempt to replicate a Thai soup:
1 Tbsp. olive oil
1 large onion
1/2 head of cabbage
4 carrots
saute 10 minutes, then add
1 can coconut milk
2 c. water
1 cube vegetable bullion
1 package baked tofu
1 Tbsp. Sriracha hot sauce
cook for 10 minutes
October 21st, 2009 at 4:55 pm
Restaurant Meal made at home
Roulads de Boeuf
top or bottom sirloin sliced 1/4″ thick or less and cut six inches long
garlic clove
sweet sausage meat
s and p
parsley flakes
2 1/2 cups bergundy wine
1 can tomato paste
1 cup black olives
chopped or minced onions
1 1/2 T oil
Rub slices of sirloin with fresh garlic clove. Spread 1/4 inch of sausage meat, s and p, parley and chopped or minced onions on the thinly sliced sirloin. Roll the sirloin and dredge in flour and tie with a string. Brown roulads in oil. For every 4 roulads, add 2 1/2 cups bergundy wine and 1 can of tomato paste. Simmer for one hour and after 45 minutes, add one cup of black olives. Cut string ties and serve over cooked brown rice or pasta. Yum
October 21st, 2009 at 4:59 pm
Since going gluten free, we have several restaurant favorites we now make at home to avoid contamination. Our favorites are the Olive Garden’s Zuppa Toscana, Chipotle’s barbacoa burrito bowls, and Red Robin’s Royal Red Robin burger and Garlic Parmesean fries. We love them–we can get the delicious restaurant taste without the stomach discomfort!
October 21st, 2009 at 5:03 pm
Applebee’s used to have the best salmon that had some sort of sweet honey glaze. They quit serving it a couple of years ago (at least the ones near me did), so I now have a recipe with a similar sweet marinade. It’s not exactly the same, but I actually like mine better.
October 21st, 2009 at 5:04 pm
My restaurant-to-home dish is an apple walnut salad that I once ordered at Marcella’s in Columbus, Ohio. The dish had this amazing taste – the tangyness of the sherry wine vinegarette, the crisp green apples and romaine lettuce, and candied walnuts with delicious feta cheese. I was hooked at the first bite! And it was SO easy to recreate!! I will admit that mine isn’t quite as delicious as the restaurant, but it’s pretty darn close! And it’s just absolutely heavenly for lunch at work when I’m having a horrible day.
October 21st, 2009 at 5:04 pm
One thing that I have tried making before and can’t replicate is Thai food – Pad Thai specifically. There are so many versions to begin with but I can’t seem to get the right combination of spices or time everything right. It’s such a fast dish but still complicated (for me at least). Right now my favorite is the Tofu Pad Thai at Titayas in Austin!
October 21st, 2009 at 5:05 pm
My favorite restaurant style dish is ratatouille. I ordered it at my favorite Mediterranean restaurant, and liked it so much I made it at home. I make homemade focaccia to go with it, and there are never any leftovers. A bonus is that it is a vegan recipe, so it’s also very healthy.
October 21st, 2009 at 5:07 pm
When we were first married years ago, we loved to go out for
Chinese but couldn’t afford it very often. We learned to make our own egg foo young with the sauce that satisfied us and chicken or beef chow mein. I recently perfected fried rice after a Thai friend showed me how!
October 21st, 2009 at 5:12 pm
In the past I tried making my own ice cream. It just doesn’t match up to some good ice cream. I was raised in Cincinnati and am partial to Graeter’s. Yum!
October 21st, 2009 at 5:15 pm
I love Makeda’s Ethiopian restaurant in New Brunswick, NJ. They make the most amazing collard greens. I don’t know how they do it! They aren’t at all bitter, only flavorful. I always finish my serving (and some of my dining partners’)! They also make a wonderful salad dressing, it’s got a nice little kick to it. Who knew you could make iceberg lettuce taste to good?
October 21st, 2009 at 5:15 pm
I replicate the “pizza pesto sandwich” from our local vegetarian restaurant: homemade pesto, tomatoes and fresh mozzarella fresh, toasted Zingerman’s bread.
I also love yam fries and have found a great baked version (although my favorite are fried)!
October 21st, 2009 at 5:26 pm
Risotto! Restaurant Zoe here in Seattle makes the most fabulous seasonal risotto and I’m always trying to recreate in my home kitchen.
October 21st, 2009 at 5:32 pm
I LOVE lavender, lemon and honey . . . in ice cream, better in gelato, cookies, cakes and breads. I have yet to find a truly healthy recipe using these ingredients. Of course, what I’ve found has lots of butter! And pastries that I don’t make, although, amzingly tasty kind of break the bank when it comes to being kind to my body.
October 21st, 2009 at 5:32 pm
My husband and I call it reverse engineering a recipe. We are still trying this with the Shrimp Scampi from Captain Jack’s in Sunset Beach, California.
October 21st, 2009 at 5:35 pm
I wish I could duplicate the mexican fish tacos I’ve had at several restaurants. I haven’t been able to yet…maybe they use a beer batter recipe? Whatever it is, it’s tops on my list!
October 21st, 2009 at 5:42 pm
There used to be a wonderful restaurant in Santa Barbara called Mandalay Cafe. Our favorite entree to order there was a feta and garlic stuffed filet mignon. After the restaurant closed down (and we had duly mourned this loss), I started making the filets myself but could never master getting the cheese to stay inside the pocket that I’d open up in the center of the steaks (if anyone has a clue, please fill me in on this!) Finally, one day I realized that the filling would probably be just as good if served on the outside…so, ever since, I’ve topped the filets with the garlicky feta concoction just before serving them and placed them back under the broiler for a couple of minutes to finish off the dish. We’ve found that we love this dish even more now!
October 21st, 2009 at 5:46 pm
I remember on Sundays going to a Restaurant and eating delicious oven chicken roasted cannelloni with lots of bechamel, made with:
* 1/4 cup unsalted butter
* 1/4 cup all-purpose flour
* 2 cups whole milk
* 1 small onion studded with 3 garlic cloves
* Fresh bay leaf
* Fresh thyme leaf
* Salt and pepper
* Nutmeg, to taste
Also the cannelloni can be filled with lamb, beef…Or with fish like lobster, scallops, shrimps…
If you had cannelloni at Whole Foods, definitely I will buy them weekly:)
October 21st, 2009 at 5:53 pm
Ooh, sounds like everyone’s recreating Olive Garden’s meals at home, including me! I replicated their chicken alfredo pizza with a homemade cornmeal dough and three cheeses.
October 21st, 2009 at 5:53 pm
There are so many dishes I would love to be able to replicate at home. I love the Whole Foods Vegetable Biriyani and the salmon patties. One of the easiest dished from Bo lings that I make at home is their steamed salmon smothered in soy sauce, ginger, and slivered scallions – turns out moist and delicious every time!
October 21st, 2009 at 5:53 pm
My husband and I love Greek food and have always wanted to replicate Moussaka, but have never been successful. I would love to figure out a simple yet authentic way to prepare Moussaka at home! Our favorite Greek place in New York is Molyvos – yum!
October 21st, 2009 at 6:17 pm
I absolutely love the curry chickpea salad. I brought it to a party a couple of weeks ago and it was a hit. It’s really easy to make, most of the incredients you might already have at home and it’s great to take to work for lunch too. Yum!!!!!!!!
October 21st, 2009 at 6:18 pm
I love eating Singapore Style noodles from the local Asian take out near my home. I am going to try to replicate their version.I’d like my dish to taste like a restaurant dish with a good, tasty,tofu (instead of shrimp and eggs), rice noodles, vegetables, and sprouts, for my next meal. When I first tried to make the noodles< I didn.t knowhow long to soak the noodles before starting the dish.
Cuidate!
October 21st, 2009 at 6:36 pm
Oh how my family loves the “shrimp” sauce from Beni-hana. Have made several attempts to recreate it with some success. After a dash here, and an pinch there I couldn’t make my best batch again because my meaurements weren’t accurate! Another family favorite is Sabatino’s in Baltimore’s Baked Rigatoni. Super cheesy, saucy and delicious. Again, I have come close, but never as good as the original. Oh, I wish I could be there right now! Sabatino’s “House” dressing is the best ever also.
October 21st, 2009 at 6:37 pm
I love eating Singapore Style noodles from the local Asian take out near my home. I am going to try to replicate their version.I’d like my dish to taste like a restaurant dish with a good, tasty,tofu (instead of shrimp and eggs), rice noodles, vegetables, and organic been,sprouts, for my next meal. When I first tried to make the noodles< I didn.t know how long to soak the noodles before starting the dish.
Cuidate!
October 21st, 2009 at 6:37 pm
When my daughter was born, someone gave us a gift card to Chili’s. We had a wonderful dinner to go and loved it so much that we started replicating it the next week. It was called the Monterey Chicken Dinner. It was baked chicken breast with barbeque sauce on top with two slices of bacon and a slice of provolone cheese on top. They served it with a side of steamed broccoli. It was so wonderful! It is now one of my husbands favorite meals. It taste even better now that we use Whole Foods ingredients. It makes this meal the absolute best!
October 21st, 2009 at 6:42 pm
I love Italian food and going to Italian restaurants! One of my favorite Italian dishes is Bruschetta. I decided that I wanted to try as many as I could at different restaurants and take the things I liked the most from all of them and come up with my version. After several tries, I made the perfect version! It is one of my families’ favorite appetizers that I make. I’m so glad I tried until I got it right!!
October 21st, 2009 at 6:43 pm
We often have vegetarian burritos that are like the ones served at Chipotle or Q’doba with guacamole and salsa.
October 21st, 2009 at 6:44 pm
During the summer when our garden is in full swing, I like to re-create a salad I used to get a chili’s…Carribean Chicken Salad. It had 3 different types of lettuce plus other mixed greens, pineapple and mandarin slices, some multicolor tortilla strips and grilled chicken slices on top. SO GOOD! But they don’t serve it any more, so I have to re-create it if I wanna share with my family. Very worth it
.
October 21st, 2009 at 6:52 pm
Dear Whole Story Value Guru:
Though this is not a recipe idea for a restaurant food item, I do have an altered recipe idea from a prepackaged food item normally in “regular” grocery stores. As a child my Mother would make “Rice-A-Roni” (chicken flavor). When I was recently over at my sister’s home, she served Rice-A-Roni to her family and I was their guest. Though it is tasty, it really is not healthy. I requested the box information so I could see the ingredients and try to adapt it to a healthy version of it myself. The ingredients on the “Rice-A-Roni – chicken flavor” box are: Rice, wheat flour, durum wheat semolina, natural flavors, maltodextrin, salt, potassium chloride, hydrolyzed soy protein, autolyzed yeast extract*, onions*, hydrolyzed corn gluten, monosodium glutamate, parsley*, yeast*, chicken fat*, garlic*, chicken*, chicken broth*, sugar, tumeric, hydrolyzed corn protein, hydrolyzed wheat gluten, disodium guanylate, disodium inosinate, niacin, ferric orthophosphate, ferrous sulfate, thiamine mononitrate, tumeric extract, folic acid, riboflavin. *Dried. Contains Wheat and Soy ingredients.
What I put as the possible ingredients to use to try to make a healthy equivalent recipe for “Rice-A-Roni – chicken flavor” are: 2/3 cup of organic whole grain brown rice, 1/3 cup of organic sprouted whole-grain spelt flour pasta (uncooked) – vermicelli style (I do not know if there is such a thing) or wild rice (uncooked), 1 – 2 teaspoons of 100% birch tree sugar (sometimes referred to as Xylitol) or 1 or more drops of Sweet Leaf liquid stevia (non-flavored version), 1/4 – 1/2 teaspoon sea salt, 1 – 2 Tablespoons organic leeks (minced), 1 Tablespoon fresh organic parsley (chopped), 1/3 – 1/2 cup real organic uncooked chicken (chopped or minced), 1/2 – 1 teaspoon fresh organic minced garlic clove, 1/8 teaspoon organic tumeric(or to taste), and 2 1/2 cups organic chicken broth (preferrably from cooking organic chicken at home).
Instructions(adapted from “Rice-A-Roni – chicken flavor” instructions on box):
1. In a large skillet, place rice and 1 Tablespoon of 100% raw cow or goat butter or 1 Tablespoon organic extra-virgin coconut oil or organic extra-virgin olive oil (cold-pressed only). Saute over medium heat until fat is somewhat absorbed into the rice and somewhat golden, stirring frequently.
2. Combine the birch tree sugar or liquid stevia, sea salt, leeks, parsley, chopped/minced uncooked chicken (taking sanitary precautions or getting chopped/minced by meat department staff person for you), minced garlic, and tumeric. Slowly stir in 2 1/2 cups organic chicken broth and the combined ingredients just mixed. Bring to a boil.
3. Cover and reduce heat to low. Simmer about 45 minutes.
4. While the rice and chicken mixture is cooking, cook the organic sprouted spelt flour pasta until almost done (leave about 5 minutes left to cook).
5. After the rice-chicken mixture has cooked for the 45 minutes, add the almost completely cooked pasta to it (mixing all the combined ingredients well in the skillet) and cook for 5 more minutes(covered).
6. Serve. Add chopped fresh organic parsley on top for added flavor and decoration/presentation.
7. Enjoy – giving thanks to God for creating and providing the food for us to nourish our bodies and for our enjoyment!
I have not tried this recipe yet, but this is my input at this time.
October 21st, 2009 at 6:53 pm
When I was in high school I used to go to a restaurant on Mulberry St. in Little Italy in NYC. Their chicken saltimbocca was unlike any I’ve ever had anywhere else, and I’ve finally managed to replicate it: Coat a small boneless, skinless chicken breast in flour and brown on all sides in olive oil, then remove to a plate. In the same pan, saute 2 cups spinach and some minced garlic with a little salt & pepper, until wilted. add 1/2 cup of chicken broth. Place chicken breasts on top of spinach, and top those with a thin slice of prociutto and a thin slice of provolone. Cover and simmer over low heat for 10 minutes. Serve with a hard-boiled egg. Heavenly!
October 21st, 2009 at 6:54 pm
I would love to try to amke the chicken parmesean soup that Whole Fods in Marlton NJ sells sometimes – it is my daughter’s favorite!
October 21st, 2009 at 6:57 pm
There is a restaurant in Oxford, Mississippi called City Grocery. They are known for their low country shrimp and grits. I would love the recipe to recreate this meal for my friends in Nashville!
October 21st, 2009 at 7:22 pm
I love pesto, but always thought it was complicated. Boy, was I wrong. My version is the best I’ve ever had, plus I can make sure it is vegan.
I would like to make Whole Foods’ kung pao tofu.
October 21st, 2009 at 7:23 pm
I wish I could make sirloin marsala just like it is at Carraba’s but to date it’s never come out right; I’ve only tried twice but i don’t think i can afford experimenting again for a while.
October 21st, 2009 at 7:36 pm
One dish I enjoy replicating at home is Bonefish Grill’s succotash. Bacon, edamame, corn, diced red bell pepper. I am sure theirs has lots of butter too, but I season mine with some salt and pepper and just a touch of butter… delicious and healthy.
October 21st, 2009 at 7:50 pm
Here’s the best chocolate chip coffee cake recipe:
Sour Cream Chocolate Chip Nut Bundt Cake
Preheat oven to 350 degrees.
1 tsp baking soda
1/2 cup sour cream
1 stick butter
1/2 tsp vanilla
1 cup sugar
2 eggs
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips
1/4 cup walnuts chopped finely
Topping
1/2 cup brown sugar
1 1/2 tsp cinnamon
Mix cake ingredients until light and fluffy. Grease a 10 cup bundt pan and flour. Pour cake mixture into pan. Top with brown sugar mixture. Use a knife to swirl brown sugar mixture into the cake. Bake at 350 degrees for about 50 minutes. Let the cake cool for 10 minutes before taking it out of the pan. Enjoy!
October 21st, 2009 at 7:54 pm
In winter I like to make the Mexican Corn Soup from Austin Grill (a DC area chain). They used to have the recipe on their website so I didn’t have to guess the ingredients. The original recipe is below, but I modify it a bit when I make it (less butter, and evaporated milk instead of cream). Enjoy!
Mexican Corn Soup (Austin Grill)
¼ lb. (1 stick) butter
1 ½ cup finely diced yellow onions
1 ½ cup finely diced Anaheim peppers
1 Tbsp. minced garlic
3 lb. fresh/frozen corn kernels
2 cups water or chicken stock
1 quart heavy cream
½ tsp. cayenne
½ tsp. oregano
½ tsp. thyme
½ tsp. salt
¼ tsp. pepper
Sauté onions, peppers and garlic in butter over medium heat until soft. Add half of the corn and seasonings and sauté for several minutes longer.
Puree remaining corn with water or stock. Add puree and cream to pot, and bring all ingredients to simmer (not boil) until corn is cooked through. Remove from heat. Adjust seasonings.
Just before serving, place shredded cheese in the bowl, pour hot soup over cheese, and garnish with tortilla chips.
October 21st, 2009 at 7:58 pm
One of my favorite meals I have tried to recreate (without success!) is the Short Smoked Salmon Salad at Coastal Flats. It is the most amazing salad…every element is perfect, but I can’t even get the champagne vinaigrette right!
October 21st, 2009 at 8:04 pm
We make a darn good vegetarian (not vegan) knockoff of Cracker Barrel’s hash brown casserole. My husband loved the CB version until he read the menu thoroughly (lunch menu, not on the breakfast menu) and saw that hashbrown casserole was not entirely vegetarian. It’s okay though because I know what’s going into our version!
October 21st, 2009 at 8:08 pm
Great topic! I’m a sucker for the polenta fries at Philadelphia’s Sabrina’s Cafe. I won’t tell you how many cups of coarse polenta had to die in my pursuit of a decent approximation of the recipe. But I will tell you that I got close–and it was totally worth it.
October 21st, 2009 at 8:17 pm
I’m currently trying to replicate the Chicken Tortilla Soup from McAlister’s Deli. I’ve tried several different “copycat” recipes, but I can’t find anything as creamy and delicious! So now I’m trying to replicate it myself. Hope to have mastered it soon!
October 21st, 2009 at 8:32 pm
My very first job was at a little French restaurant with the creamiest creme brulee ever! I’ve tried everything, but I can’t recreate the same flavor and texture.
October 21st, 2009 at 9:16 pm
Several years ago, my best friend took me to the Bubble Room on Captive Island off of the coast of Florida and I fell in love with their red velvet cake. I have made it every year since and love it!!!
Also, the Grand Lux Cafe has an appetizer that is scrumptious–it’s potato spring rolls with sour cream, cheddar cheese and green onions on top. I came home and made them after the first timne we ate them and love making it for dinner parties! Never as good as at Grand Lux, but a close second!
October 21st, 2009 at 9:31 pm
Several years ago, my best friend took me to the Bubble Room on Captiva Island off of the coast of Florida and I fell in love with their red velvet cake. I have made it every year since and love it!!!
Also, the Grand Lux Cafe has an appetizer that is scrumptious–it’s potato spring rolls with sour cream, cheddar cheese and green onions on top. I came home and made them after the first timne we ate them and love making it for dinner parties! Never as good as at Grand Lux, but a close second!
October 21st, 2009 at 9:33 pm
Tutto Benne is a small Italian restaurant in Bemidji, MN. They have the best salad! Because I live four hours away, I’ve created the salad at home with a couple of modifications.
Ingredients:
Asparagus (preferably small stalks)
Spinach or mixed greens
Feta crumbles (I like the sun dried tomato basil feta)
Green olives stuffed with garlic, sliced
Tomatoes, grape or cut up OR sun-dried rehydrated
Roasted red pepper vinaigrette
Snap stems off asparagus, boil for a couple of minutes and then blanch. Dry off and cut into one inch pieces. Toss greens in a bowl with rest of ingredients and a little dressing.
Tutto Benne includes artichokes if you like you can add them.
The recipe that I haven’t been able to recreate is their creamy green olive soup – it is to die for, but I have no idea how they make it.
October 21st, 2009 at 9:43 pm
I love making our favorite restaurant food at home. Some of our favorites include a healthier version of the Olive Garden’s Zuppa Toscana, their Pasta e Fagiole, Qdoba’s Naked Vegetarian Burrito with black beans, a local pizzeria’s pizza with feta, black olives, and mini meatballs, and finally a Japanese meal with California rolls and miso soup. Sometimes I make Chili’s Margarita Grilled Chicken; I haven’t quite gotten the rice down yet, though I’m closer. There’s something so fulfilling about cooking for your family, and when it’s similar to a restaurant favorite, it can be even better!
October 21st, 2009 at 9:57 pm
Such a good idea for a topic. I am always deconstructing and reconstructing dishes. Some of my favorites are steak au poivre, seared scallops with champagne leeks, enchiladas, and pizzas. Some of the dishes I’m trying to figure out / replicate include: Thai Cocunut Curry rice bowl from Disneyland California Adventure (still working on the curry sauce), and of course, one of my favorites , Whole Foods’ Smoked Mozzarella and Penne Salad… which I hear is in that great whole foods cookbook……! I also really like the Cilantro and Pepita salad dressing from El Torito. Also thinking about the wonder “secret breakfast” ice cream from Humphry Slocombe in San Francisco…
October 21st, 2009 at 10:00 pm
Several years ago, my husband and I stopped at a small restaurant in the Acadian part of Nova Scotia. We had a dish called “rappie pie,” a warm, comforting dish of chicken smothered with potatoes. It was a cold drizzly day and this dish truly hit the spot. We would love to be able to make this amazing dish at home.
October 21st, 2009 at 10:17 pm
I love chana dal from any Indian restaurant. I make a good one at home as well.
October 21st, 2009 at 10:36 pm
One of my favorite sushi restaurants on the Upper West Side, Kouzan, makes a light and delicious ginger-fruit salad (http://creativedelites.com/2009/10/06/my-favority-healthy-salad-dressing-japanese-carrot-ginger/). This salad inspired me to create my own fresh carrot ginger dressing with fresh produce from WFM (http://creativedelites.com/2009/10/07/create-ginger-fruit-dressing/)
October 21st, 2009 at 10:46 pm
stuffed seafood eggplant ,a wonderful dish prepared at cafe lynn in mandeville,la.
http://www.dorniiif@hotmail.com
October 21st, 2009 at 10:51 pm
My favorite restaurant meal is Linguine with Clam Sauce. I’ve had it at a lot of places, but my very favorite was at Biaggi’s (I know, I know — a chain!) and I think I’ve perfected it at home. I usually use canned clams instead of fresh like they use, just because it’s cheap and easy, but other than that I think my version is pretty close. It requires plenty of white wine, pancetta or bacon or proscuitto ends, Italian parsley, a good bit of fresh garlic and (the kicker) red pepper flakes. Fantastic.
I also regularly make the Whole Foods’ deli Pearl Couscous Salad — the one with the finely diced butternut squash, dried cranberries, and diced onions? I freeze bags of the diced squash in the fall so that I can throw it together year round. So good!
October 21st, 2009 at 11:24 pm
What a great idea! I absolutely love the Bang-Bang Shrimp from Bonefish Grill. A friend of mine sent me the recipe and I make it for birthday’s and special occasions and my family love’s it!
As far as a dish I’ve tried to recreate, I have so vigorously tried to make the Eggplant Napoleon from Copeland’s Cheesecake Bistro. But to no avail, I can’t get the seafood stuffing quite right. I’ve got the sauce and the fried eggplant down to a science, though. My friends and family thinks it tastes great, but I can tell the difference in the stuffing. But, I’m gonna keep trying until I get right!
October 21st, 2009 at 11:49 pm
Filet mignon stuffed with bleu cheese crumbles served with a merlot sauce. mmmmmmm
October 22nd, 2009 at 12:36 am
There’s a Japanese restaurant we go to at least 2-3 times a week, and I always get the same thing because I love it so much. It’s so simple, but I cannot for the life of me replicate it exactly. It’s called Oyako Don, and it’s a rice bowl with chicken, egg, and onion on top. Mmm…
October 22nd, 2009 at 2:12 am
We love this Korean restaurant near our house, and they’ve told us that we are their best customer! I don’t know if we should be honored or embarassed!
We always order the Dak Gui Soup, which is a special oval-shaped, chewy rice noodle in a soup with beef and egg. I can never get the noodles right – they are either hard or super soft. Yum!
October 22nd, 2009 at 2:14 am
I get the carne asada burrito at Whole Foods a lot, and I can never get the meat as juicy and tasty at home. Oh well, I’ll just keep going to Whole Foods.
October 22nd, 2009 at 2:18 am
Would love to recreate Houston”s Hawaiian ribeye. Asked a chef and a couple of waitresses…received part of the recipe and have tried twice to recreate the steaks but just does not taste the same.
October 22nd, 2009 at 2:18 am
Sopaipillas!!!They can be the best or the worst thing you can get in a restaurant…but either way, finding them is rare. Old Town Albuquerque was the original place for this treat and was also the location where I first sampled them at their best 45 years ago. I finally returned to that, once fabulous, restaurant just last week…only to find that benefactors are riding of the reputation of their grandparents and now offering poor customer service, average Mexican food, at best… no more gas lanterns or hitching posts…and Alas, fabulous sopaipillas no longer:( Originally these heavenly, tasty pastries were so light and delicate that you could see candlelight through them. No, I have not tried to make them yet, but I am about to start trying since no restaurant, not even the first, the original one can make them right any longer. Stay tuned for the treat of your life because if I can get it right, I will share it with everyone. Or maybe you can crack the code of the ancient chefs of New Mexico and pass it on to us. How can something made of only flour, leavening agent, salt and fat be so mysterious and difficult for restaurants to master?
October 22nd, 2009 at 3:30 am
O’Charlie’s potato soup… Ummmm… Probably not as healthy as grilled anything, but definitely hits the spot in a gloomy day!
October 22nd, 2009 at 5:43 am
Each new salad I try at cpk sends me to whole foods the next week so I can try to replicate it
October 22nd, 2009 at 6:20 am
The spinach sauteed with pine nuts, shallots, apples, and raisins at Jaleo is so good that we re-created the recipe at home. It is now one of my favorite side dishes, and is so healthy and easy!
October 22nd, 2009 at 8:11 am
My cousin makes a mean Applebee’s Oriental Chicken Salad and I’d love to have the recipe for black bread from the Otis Cafe near Lincoln City, OR. There’s no breakfast like warm black bread with a little melted butter. YUM!
October 22nd, 2009 at 8:13 am
I love Souen’s Tempeh Parmigiana, so I made my own version at home. Ingredients include veggie tempeh from Lightlife, coconut oil, garlic, and tomato paste. I add quinoa, broccoli and any other vegetables I can think of to my plate, and voila!
October 22nd, 2009 at 8:31 am
My husband and I like to make tacos or mexican food at home, it is hard to get good mexican food in south Florida so we make it ourselves.
October 22nd, 2009 at 8:35 am
I am an Indian food addict, so every time I visit a restaurant (The Taj Mahal, or Tulsi restaurants in my town), I always come home and try to recreate the amazing rice, and the different curries they serve. I’m still trying to perfect a replicated chicken Shami Korma. Luckily, there is a small Indian grocer near me that has a vast array of ingredients that I continue to try!
October 22nd, 2009 at 9:13 am
There is a wonderful french cafe/bakery in Santa Monica named Amandine and their Ratatouille is so hearty and comforting on a chilly day. I decided to make it at home and it has become one of my favorite dishes; simple and healthy yet satisfying.
October 22nd, 2009 at 11:12 am
I call this ‘Mom’s Hot Mess’! You’ll see why – my kids love it. My son actually called up from college to learn how I make it.
Diced onion – sauteed in olive oil
finely chopped garlic – sauteed with the onions
diced red pepper – add to the onions & garlic
diced zucchini – add to the onions, garlic and red pepper
add:
>can (or more) diced tomatoes (with green chilis or whatever your fancy is)
>can of black beans (rinsed and drained)
>can of chickpes (rinsed & drained)
>can of dark red kidney beans
>cumin – I usually use 1/4 – 1/2 tsp.
>salt & pepper – optional to taste
Heat until hot.
Serve over rice, noodles or by itself.
There is LOTS of flexibility to this. The amounts of ingredients all depends on you – (do you like a strong onion flavor – then add alot, etc.) I have added corn, cooked ground beef, turkey. You can take away some of the beans or veggies or add more. I bet you could add shrimp to it as well. I guess this is kind of like a chili – though I just really through the ingredients together – hence the ‘hot mess’. But it is easy, healthy and inexpensive, and can be a side dish or main dish and it feeds a bunch. You can shred some cheese on top and/or serve with some hearty bread. I usually have some if not all of the ingredients at home – so there is no special shopping needed – unless you want to.
For my son in college – This dish costs hardly anything and will be good for a couple of meals.
Enjoy!
October 22nd, 2009 at 11:22 am
Oops – saw a typo in Mom’s hot mess -
I threw (not through)
but I think you get the picture!!!!
October 22nd, 2009 at 11:26 am
We love the vegetarian dishes at one of our local Ethiopian restaurants. The two we tried to replicate, lentil stew and spicy vegetables, came out very well, but our injera needs some work!
October 22nd, 2009 at 11:44 am
There’s a fantastic vegetarian restaurant in Asheville (N.C.) called “The Laughing Seed”….A friend of mine’s favorite dish there was called “harmony bowl”…It was essentially brown rice with pintos on top, followed by a layer of steamed brocolli, carrots, seaweed and topped with a piece of grilled tofu…The catch was the warm ginger dressing they drizzled over everything…yum…He and I both have produced pretty good replicas, but can’t quite get it 100%..We keep hoping that restaurant will do a cookbook!
October 22nd, 2009 at 12:45 pm
I would love to know how to make this fantastic dish prepared by the chefs at Blue Ginger in Wellesley, MA.
It is a pasta dish with curry, coconut shrimp, asian veggies & peanuts. I could eat this dish all the time!
October 22nd, 2009 at 2:53 pm
I have tried many times to duplicate all the curry dishes at my most favorite resturant, Vong’s Thai Kitchen, downtown Chicago. No luck. We just end up giving into our craving. We then take the time to stop at the Goldcoast Whole Foods Market as an extra special treat since we made the trip to the city!
October 22nd, 2009 at 3:51 pm
Oh so many things to choose from, how do I pick?!?
is chicken saltimbocca.
If forced, I would say the dish I make at home that is just like one I have had in a restaurant (only better
October 22nd, 2009 at 4:01 pm
Everyone loves the salad at the Olive Garden. I would love to recreate it at home using all organic vegetables. I’m stuck on trying to figure out the dressing. Help!
October 22nd, 2009 at 6:32 pm
My boyfiend and I always loved the Garlic Seared Ahi with Ponzu Sauce at Yanagi Sushi in Honolulu. We used to go there a couple times a week, mostly for this dish. Then one day, we tried making it at home. It’s now become one of our favorite appetizer items. We buy a nice peice of ahi (from Whole Foods of course), season it with a little sea salt and garlic, then sear of all sides. Slice it, serve it over thinly sliced Maui onion, and cover with ponzu sauce. Serve with a lemon for garnish. The only thing we haven’t quite mastered is the super-thinly sliced Maui Onion. But it still tastes great!
October 22nd, 2009 at 6:54 pm
I love to eat at the Bloodroot Restaurant in Bridgeport CT. I got both of their cookbooks and love their zucchini soup eith middle eastern spices and yogurt. Also make a wonderful olive salad from Whole Foods lemon garlic green olives and kalamata olives. Meat eaters at work all ask me for the recipes. The $50 gift card would be nice. BUT I really covet the cookbooks.
October 22nd, 2009 at 7:58 pm
My favorite restaurant meal to make at home is the jamaican jerk seitan from Horizons. so delicious!
October 22nd, 2009 at 9:01 pm
I would love to learn how to make the tortilla soup at Las Casuelas Terraza Restaurant in Palm Springs, CA-it is WONDERFUL!
October 22nd, 2009 at 9:55 pm
My favorite restaurant dish is chicken broccoli and ziti. I often visit a local family restaurant called Papa’s to enjoy this dish. Papa’s sauce stays thick and creamy and is just delicious. The sauce is always a challenge for me when trying to recreate this dish at home.
October 22nd, 2009 at 10:23 pm
One of my favorite restaurant dishes is Maple Pecan Encrusted Salmon. It is so good. My favorite restaurant that serves this dish must use a secret ingredient. Mine never comes out quite as tasty but it is still good.
October 22nd, 2009 at 10:27 pm
I love Papa’s Chicken Broccoli and Ziti. It is so creamy. I have been trying to recreate Papa’s sauce for this dish but have been unable to get it just right. So when I have a craving for this dish it is off to Papa’s that I go.
October 22nd, 2009 at 10:31 pm
I love salmon and always try to visit an upscale local restaurant that serves Maple Pecan Encrusted Salmon. I am working on perfecting this recipe at home. It is delicious and so very good for you.
October 22nd, 2009 at 10:39 pm
The meal I would love to make at home is from one of our favorite restaurant’s in Los Angeles called Lucques. Suzanne Goin makes a fabulous Braised Beef short ribs. They are so tender and flavorful they just fall off bone!
October 22nd, 2009 at 10:53 pm
My husband and I love the clams casino from The Crab Shack in Somers point/Ocean City NJ. I make them at home with clams from Whole Foods. They are made with no bread just lots of minced clams and onion and peppers and seasonings and bacon and stuffed in huge clamshells and baked.
October 22nd, 2009 at 11:38 pm
It would have to be Paradise Bakery’s Fire roasted tomato soup….. mmmmm!yummmmm! With it finally cooling down here in AZ, I’m looking forward to having this regularly and what cud be better than successfully recreating it at home. ANd for dessert, I love bread pudding, but I wish I cud make it minus the eggs (dairy is ok) and have it still puffy and delicious. What a fun topic….
October 23rd, 2009 at 1:43 am
My favorite restaurant meal comes from Cheesecake Factory. I love the Portabello on a Bun which is a delicious vegetarian sandwich and grilled to perfection. Whenever my family comes and visits, we always go to the restaurant for my favorite dish. Many times I have tried to make the sandwich myself, but it never comes out tasting as good. I think the great ingredients and flavor the restaurant uses are perfect, and it is always made better when enjoyed with my family.
October 23rd, 2009 at 2:04 am
I would love to try and replicate a creamy pumpkin cheesecake I just had at the Grange in Decatur, GA. Yum!
October 23rd, 2009 at 8:44 am
We ate at aRestaurant in Sarasota, Florida named Roys Hawaiian fusion Crusine They had the world’s best ribeye steak with a Balsmic Vinager sauce topped wtih blue cheese. It just melted in your mouth and had so much flavor. We have tried to make it at home using the aged balsamic vinager along with ketchup, dijon mustard,worcesterhire sauce, garlic, honey, salt and pepper. We have come close but it is one the the best flavored food I will never ever forget.
October 23rd, 2009 at 2:34 pm
The place across the street from me has the absolute best wings in the whole world. I would love to recreate them at home but, alas, that would require a smoker and a fryer, two things that I don’t have. They also have their own special BBQ sauces that are really great and that helps with the flavor of the wings. Fortunately, they are right across the street and locally owned, so even though I can’t make it at home I don’t really have to worry about it too much.
October 23rd, 2009 at 4:48 pm
Yesterday was our 32nd wedding anniversary, and I remember this dish so vividly because my husband surprised me with dinner for our 14th anniversary at Lutece in NYC. I had the most unbelievable Veal Scallopini with Wild Mushrooms in a Brandied Cream Sauce. It was to die for! I had subscribed to a popular food magazine for many years, and in one review of Lutece, the food critic was surprised that Andre Soltner actually came to the table to talk to the diners about their meals. Yes, he DID. It was the culmination of the evening. I have recreated this recipe at home, not as decadent as the original, but the memory of the evening and the meal, culminating with the opportunity to speak with the Chef was everlasting!
October 23rd, 2009 at 5:50 pm
There’s a pumpkin ravioli with brown sage-butter sauce that’s just wonderful at a local restaurant. A foodie friend of mine helped figure it out, and now, although I can’t QUITE get the brown butter right, I make it at home! I use fresh sage that we grow ourselves and a good quality pumpkin ravioli – it’s a dish that just says “autumn” and we can make an entree for a whole dinner party for what one meal costs dining out!
October 24th, 2009 at 8:21 am
I’d love to figure out how to make the vegan buttercream cake from Eden Alley Cafe in Kansas City, Missouri (http://www.edenalley.com/menu_desserts.html). I’ve tried a number of buttercream recipes, but haven’t been able to mimic their rich frosting without giving myself a sugar headache!
October 24th, 2009 at 10:49 am
I’ve made Red Lobster’s cheesy biscuits at home!
October 24th, 2009 at 11:37 am
We recently received our first area Pollo Campero, and the yucca fries are to die for! We had never even seen a yucca root until we visited the restaurant, and we fell in love! We have tried several recipes we have found online, and it doesn’t really matter how we make them, they always come out so good! Some paprika, salt, pepper, and other favorite spices are a great way to start. Potatoes (more specifically French fries), you are in trouble!
October 24th, 2009 at 4:24 pm
There is this grilled vegetable sandwich from the restaurant Tusker House Restaurant, that I have never tried, because it is at Disney World in Florida and I live in California. I have heard rave reviews about this sandwich, and since I could never afford to go to Florida I recreated the sandwich at home from a recipe I found for it. It was extremely flavorful and really good, so good that I have made it every week since first trying it.
October 24th, 2009 at 9:48 pm
We had dinner in 2005 at Ristorante Siena in Stamford CT. My wife ordered this dish and suggested I try to reconstruct it at home. At the restaurant, it came with Red Snapper but I make it with Salmon. Suzanne says its as good. Enjoy!
PAN-GRILLED FISH “a la SIENA”
(Serves 4)
INGREDIENTS
~ ¾ to 1-inch thick fish fillet (Salmon, Halibut, or Snapper, skin on [also works with Swordfish steak]) [approx 1-1 ½ lbs or enough for 4 portions]
Several sprigs Thyme plus 4 more sprigs for garnish
3 med. or 2 lg. Fennel bulbs, stalks and core removed, and bulbs rough chopped
Zest from 1-2 lg. lemons
2 medium red creamer or Yukon Gold potatoes, peeled and quartered
Juice from 2 lemons, about 4-5 tbsns
8-10 (each) (a) black oil-cured, (b) Nicoise and (c) Greek olives, pitted and halved plus ¼ cup capers
½ cup each white wine and chicken stock
8-12 Grape Tomatoes, halved
Salt & pepper to taste
1. In a lg. sauce pan, bring cold salted water to a boil, add fennel and potato and cook until soft. Drain, return to sauce pan over heat to evaporate excess liquid for 30 sec. Mash by hand and then puree in a food processor, add salt & pepper to taste and set aside.
2. Heat 1 tbsn oil in large, non-stick skillet over med.-high heat
3. Divide the fillet into 4 portions, season with salt & pepper and place in skillet, skin side down and cook for ~ 3 min; then cover for another 2-3 min.; then remove cover, turn fish and cook for just 30 sec.
4. Remove fish to paper-toweled plate, remove skin and discard.
5. Deglaze skillet with wine and stock; reduce, then add lemon juice and zest, olives, capers, tomatoes and Thyme. Reduce further until slightly thickened. Season to taste with salt & pepper
6. Plate [place puree in center, top with fish, then with olive/caper/tomato mixture and 4 sprigs Thyme] and serve.
October 25th, 2009 at 10:36 am
The bread that I love and have been unable to replicate at home is “Seeduction”, the Whole Foods organic whole grain/seed bread.
I make a lot of bread at home but have never made anything this delicious (and good for you) and would like to figure out the recipe or get some tips/clues!
October 25th, 2009 at 1:36 pm
When visiting Portland, OR, I fell in love with Pok Pok. How thrilled was I to find a few recipes, including my favorite dish, on Food & Wine Magazine’s website. I was astonished at how easy the recipe is, because the dish is PACKED with flavor. I’ve altered it a little to make it a full meal by including chopped romaine. http://www.foodandwine.com/recipes/warm-flank-steak-salad-with-mint-and-cilantro
Every time I make it, there are raves and I share the recipe — it’s always a delicious way to remember a very special vacation.
October 25th, 2009 at 2:11 pm
I am a very carb friendly person, and one of my favorite restaurants has the best, the best garlic rolls in the world! Palazzio’s is located in Santa Barbara, http://www.palazzio.com, and one of my favorite pre-race pasta stops. I can cook, but baking I leave to the experts. Their garlic rolls, little tiny morsels of sheer mouthwatering happiness, just melt in your mouth, and burst with flavors of garlic, parsley, olive oil and warm toasty bread. Well I tried to do this at home with store bought self rising premade rolls, you know the kind those other people bring to family dinners and they always seem to be plenty of them as leftovers. I skimped and paid the price in flavor and texture. I did try again, minus a mixer and gave it another whirl, failure became once again, they did not rise so well and I could not get that same shiny olive oil glaze to them. So I stopped trying, and I will continue to just order them when I crave them.
October 25th, 2009 at 3:47 pm
On Saturday mornings in Venice, California, I used to walk about a quarter mile down the beach to this little dive-y restaurant on the sand and get the world’s best Mexican Juevos Rancheros, and I have been trying to duplicate it ever since I moved back to the East Coast.
October 25th, 2009 at 6:48 pm
I would love to replicate the Big Island Goat Cheese at Tommy Bahama’s Tropical Cafe. It is so good with goat cheese, mango & cilantro.
October 25th, 2009 at 10:47 pm
Recreating a wonderful Shrimp Rissotto is the best!!! with asparagus and minced olives & herbs!
October 26th, 2009 at 6:18 am
I have a few favorites I try to recreate (with varying levels of success): shrimp & grits from Slightly North of Broad in Charleston, the frisée salad from FIG in Charleston, the Bavette Cacio e Pepe from Lupa in NY, and the roasted cauliflower with pine nuts and currents from Lucques in L.A.
Now I’m hungry!
October 26th, 2009 at 6:20 am
There’s a dish at La Habichuella in Cancun called Cocobichuella — a sort of lobster curry stew, served inside a green coconut. It was so good, I went back there two more times during my conference there. Would love to know how to make it. Thanks.
October 26th, 2009 at 6:22 am
Oh, I love to make Chicken Fettucine Alfredo, but we are vegetarians so it is minus the chicken and simply broccoli fettucine alfredo. I actually think it tastes way better homemade and so does my family!
October 26th, 2009 at 6:22 am
No doubt, the restaurant dish my sister. Mom and I would die to recreate is the Curry Chicken at Siam Cuisine in Wilton Manors, FL. It’s a dish we all miss since moving from South Florida.
October 26th, 2009 at 6:23 am
My favorite recipe to try to duplicate is Olive Garden’s Chicken Gnocci soup. I love it. I know I haven’t quite mastered it, but I enjoy trying!
October 26th, 2009 at 6:28 am
I would like to make Chicken Valdastona from Roberto’s Restaurant (Sunrise, Fl.). I have tried several time to make Chicken Valdastona but something seems to be missing and it does not taste the same when I make it. Chicken Valsastona is made with chicken tenderloins, mushrooms sundried tomatoes, and a brandy cream sauce, this is served over pasta and topped with melted provolone cheese. I can not seem to get the Brabdy Cream sauce correct.
October 26th, 2009 at 6:36 am
Bbq turkey legs an cabbage yummy
October 26th, 2009 at 7:00 am
I’d like to know how to make French Onion Soup
October 26th, 2009 at 7:08 am
My husband’s favorite dish is Chicken Bryan from Carrabas. I make it at home on special occasions (mostly because it involves a LOT of butter). The dish I make is very similar, but the sauce separates so easily that by the time it gets to the table it almost never looks like it does at Carrabas.
I also make a rosemary mustard breaded lamb chop based off an amazing dish that I had in New York once. That one is a perpetual winner!
October 26th, 2009 at 7:21 am
I make my favorite Indian dish, Korma, at home using Maya Kaimal simmer sauce that I found at WFM. It’s perfect with vegetables and chicken and really easy. A great alternative to dining out at an expensive Indian restaurant.
October 26th, 2009 at 7:22 am
Tomato basil soup and deep dish spinach artichoke pizza!
October 26th, 2009 at 7:25 am
Oh my gosh! I wish I could make the Eggplant Napoleon like a local favorite restaurant called Dexter’s does. I’ve tried to replicate it and I just can’t get the eggplant right. They have huge, thin slices that are soft but still meaty in the middle and perfectly crispy on the ends. And then they top it with a mix of soft cheeses, sauce and spinach. It’s like heaven on a plate!
October 26th, 2009 at 7:34 am
I’d love a recipe for chicken tikka masala! Is it even possible without a tandoori oven at home? And how about a curry side dish? What exactly is in curry?
October 26th, 2009 at 7:38 am
We are trying to recreate the Spinich Salad with Fruity Honey Vinigrette that we had at Adele’s in Carson City, NV. It’s the best dressing I have had for this incredible salad!
October 26th, 2009 at 7:40 am
Definitely the sesame noodles! My most FAVORITE dish there!
October 26th, 2009 at 7:47 am
I’d love to know how to cook the Soul Bowl at Native Foods in Aliso Viejo, California. Their food is vegan and absolutely delicious! Their website describes the Soul Bowl as
“Red beans and “jazzman” rice, steamed veggies and greens drizzled with Ranch dressing with BBQ fried “save the chicken” and cornbread.”
I’d love to be able to recreate this dish for my dad, the pickiest meat-eater I know, who absolutely loved the Soul Bowl and orders it every time we go there.
October 26th, 2009 at 7:47 am
I know it would be an unlikely choice but I would have to say the best soup I have ever had at California Pizza Kitchen. Their “Chicken Corn Chowder” is awesome, and I’ve never been able to find the right recipe to recreate this soup. I would LOVE to be able to make it myself.
October 26th, 2009 at 7:51 am
Whenever I am near the shore I love ordering crab cakes. I have tried making it at home before but while it may taste good it always falls apart before I can plate it.
October 26th, 2009 at 7:59 am
Butternut Squash Enchiladas…already been recreated…and spectacularly at that (even better than at the restaurant)…Yipee!
October 26th, 2009 at 8:02 am
YUM!! When traveling in CA, I ate at a sweet little health food cafe and had an AMAZING Tofu Pesto (tofu, sauteed mushrooms, onions and tomatoes, all in a to-die-for pesto sauce) dish and actually spent about 15 min. talking to one of the chefs trying to figure out how to make it at home. Well, I tried, failed, but keep trying to replicate the yumminess…hope to get it right one day! I’m sure there is some secret ingredient that I don’t know of…
October 26th, 2009 at 8:07 am
can you make my moms favorite dish she made weekly lasagna thanks
October 26th, 2009 at 8:10 am
PUMPKIN RAVIOLI with brown sugar, toasted pine nuts, and an apple cider reduction.. mmMMM!! Not only is this the perfect Fall dish, but it’s also my favorite food in the whole omniverse.
October 26th, 2009 at 8:12 am
The dish I would love to recreate at home is the Brazilian Feijoada – a delicious black bean dish, with collard greens, rice, fried banana (and more!) that I love to get at Brazilian restaurants, unfortunately I’ve been unable to get it just right yet. It makes a wonderful Sunday meal on cold days!
October 26th, 2009 at 8:15 am
My absolute favorite thing at PF Changs is Ma Po Tofu. I can’t even begin to guess how to duplicate their sauce. So good!
October 26th, 2009 at 8:19 am
I’ve tried to recreate the raw vegan ravioli and apple celeriac soup we had at the ecopolitan in Minneapolis. It’s not 100% the same but always a hit nevertheless!!!!
October 26th, 2009 at 8:28 am
I’d love to learn how to make my own Boca Burgers-specifically the ones at Red Robin. Being a vegetarian I’ve tried a lot of burger substitutes, and the RR one is the best!
October 26th, 2009 at 8:29 am
I always try to recreate baked macaroni and cheese. I have tried healthier versions including whole grain pastas and different cheeses but I have never found one that works. Would love to have a healthy version of this comfort food-like the one at Luby’s cafeteria.
October 26th, 2009 at 8:35 am
Bonefish Grill’s “Bang Bang Shrimp”. Sooooo gooooood!
October 26th, 2009 at 8:36 am
There seems to be a lost art in the Chinese restaurants. I remember ordering Almind Pressed Duck. Duck pressed into 1/4 inch thick, tender layers topped with sweet & sour sauce and choppd toasted almonds. Can’t seem to find it anywhere and would love to have it again!
October 26th, 2009 at 8:37 am
My favorite meal when eating out would be a seared ahi tuna salad or sushi. I would love to be able to re-create these at home, but I don’t know the first thing about picking out sushi-grade fish or how to handle/prepare it properly.
October 26th, 2009 at 8:38 am
I love Paella Valenciana! Newark’s Ironbound has the best restaurants to experience Iberian cuisine. Though not exactly how I have it when I go, I do love TRYING to create the Paella Valenciana at home
-Liz
October 26th, 2009 at 8:39 am
SWEET POTATO, GORGONZOLA, WALNUT & PARSLEY RAVIOLI with BALSAMIC BUTTER SAUCE and SAUTEED SPINACH!
The focus on local produce and fresh ingredients bring me back to this dish every time I dine!
October 26th, 2009 at 8:41 am
I love making the Olive Garden Zuppa Toscana on a rainy day nothing warms me up fast – and it has potatoes so you can’t go wrong!!
October 26th, 2009 at 8:43 am
The Spinach and Scallop salad at Macaroni Grill is decadent, especially when paired with a nice wine. I would love to learn to make this at home.
October 26th, 2009 at 8:59 am
I want to be able to make restaurant-quality enchiladas at home. I’ve tried many, many recipes, but they never come out as good as those you get at resturants!
October 26th, 2009 at 9:05 am
When we visit family in Ohio we always have at least one meal at the Youngstown Crab Company. Everything there is delicious and one of my favorites is the Coconut Scallops. If I could make them at home and have them come out so incredibly yummy, I would.
October 26th, 2009 at 9:19 am
bouilabaisse from Napis. its amazing.
October 26th, 2009 at 9:24 am
I have 2 that I love to make at home and my family really appreciates when I do. First, a seared Duck breast with a cherry cream sauce served with brown butter spaetzel, which is a takeoff from a dish served at Le Manoir de Raynaudes in France. The second is a strawberry tart with a honey brie sauce that I tried at Sante in Matthews, NC. Both rely on the freshness of seasonal ingredients and the use of local farmers.
October 26th, 2009 at 9:27 am
I love Olive Garden’s Chicken Scampi. I am proud to say that I make a pretty good Scampi, but I use shrimp instead of chicken. It is delicious, and my daughter loves it:)
October 26th, 2009 at 9:29 am
Shrimp Romeo with pesto cream sauce…….Romeo’ on Barton springs of course!
October 26th, 2009 at 9:30 am
For thanksgiving one year, instead of the traditional Thanksgiving dinner, my boyfriend and I decided to go to Ruth’s Chris. I had there lobster bisque and ever since they day I’ve wanted to try to make it for myself
October 26th, 2009 at 9:38 am
For thanksgiving one year, instead of the traditional Thanksgiving dinner, my boyfriend and I decided to go to Ruth’s Chris. I had there lobster bisque and ever since they day I’ve wanted to try to make it for myself.
October 26th, 2009 at 9:39 am
Would love to be able to make a really good tikka malsala at home…yum….
October 26th, 2009 at 9:47 am
One of my favorite Phila restaurants is Tangerine. It’s a signature dish, the chicken tangine, that I think has a secret ingredient! I would like to be able to make it at home. Yum
October 26th, 2009 at 9:54 am
Ok so many times I find that when I replicate food at home the flavors are so much richer and decadent, not that I don’t love to eat out because I do. Restaurant food is a guilty pleasure of mine, there is a certain hedonism to having others prepare food for you. Burgers for example are a great sample of something I eat when out, but I find them much better made from scratch at home: half ground pork half beef. But the one dish I find I fail at every time is steak:( I have spent loads of money on delicious cuts only to end up in tears on the kitchen floor lamenting my decision to attempt (steak once again). I have tried broiling, pan frying, rich sauces to cover up the fact the steak is overcooked, and much more. I would adore any insight into the proper manner to cook a good cut of beef at home. Please help a recovering vegetarian in her quest to master steak!
October 26th, 2009 at 10:07 am
My husband and I love to eat in NYC and one of our favorite restaurants is Carmine’s. They make an amazing sausage and brocolli rigatoni dish in a white sauce that we have replicated at home and it is just as delicous. While eating the dish at the restaurant, we noted that lots of garlic and extra virgin olive oil are essential, but in addition, they use real sausage and cook down their brocolli enough to ensure it folds and bends easily within the dish. At home, we use a turkey sausage and cook our brocolli a little less to make the dish a bit more healthy. We use extra virgin olive oil, but also low sodium, fat free chicken broth to stretch the sauce in a healthy way. This dish is fantastic and we make it at least 3 times a month!
October 26th, 2009 at 10:24 am
Meatloaf.
October 26th, 2009 at 10:32 am
My mom and I took a girls’ trip to Atlanta last summer and had a fabulous dinner at Bricktop’s in Buckhead. We were STARVING that night after a long day of shopping and began our meal with a flatbread appetizer. It was a special for the day– no longer listed on the menu– and I have forgotten the name of it. It was topped with fontina cheese, green onions, prosciutto and fig preserves. I’m not sure if we were just so hungry that we would eat anything, but this flatbread was one of the best things I have ever put in my mouth! Mom and I have since recreated it several times and serve it to our family for dinner. Mom even puts her homemade fig preserves on it. It always serves as a reminder of a fun trip and a yummy dinner!
October 26th, 2009 at 10:38 am
I would LOVE to veganize channa masala (or veg masala). It’s one of my favorite Indian dishes but none of my vegan attempts do it justice. I’m missing something!
October 26th, 2009 at 10:44 am
My husband and I love P.F. Chang’s Asian Lettuce Wraps so we tried to recreate it at home. We’ve come pretty close, we tweak the recipe every time we make it. It’s a wonderfully tasty dish that is filling and healthy!
October 26th, 2009 at 11:05 am
The Miso salAd from California Kitchen. the salad dressing really makes this dish
October 26th, 2009 at 11:16 am
Since my children often ask for Chinese take-out, I have tried to replicate something they might order in. Just last night I made them a Chicken and Bok Choy Stir Fry. It was super simple and rated a thumbs-up from four- and eight-year-old. They love the crunch and juiciness of the bok choy combined with the bite-size shredded pieces of chicken…free range for us and made with
minced jarred ginger from Whole Foods. Simple and delicious!
October 26th, 2009 at 11:28 am
Yummm! In Austin, Lambert’s frito pie! It is so delicious- we get some pulled pork or brisket from WFM, queso, pure luck chevre, fresh pico and a quick stop at sac n PAC for fritos. Yes! It’s gourmet you know?
October 26th, 2009 at 11:36 am
My girlfriend & I LOVE the Bang Bang Chicken & Shrimp at the Cheesecake Factory… I know it’s kind of a cliché restuarant BUT, we love it SO much & we looked at each other, the other day, & said we HAVE to learn how to make this… We’ll see if we can’t try
October 26th, 2009 at 11:52 am
Last Christmas, I made the Slanted Door’s Clay Pot Chicken with caramel sauce for our family. It was super easy and best of all, delicious!
October 26th, 2009 at 12:02 pm
Great topic!
Houston’s makes a spaghetti squash dish that is divine (which says a lot given my upturned nose to squash in general). It has sauteed shiitake mushrooms in garlic and butter, toasted pine nuts, freshly torn basil and parmesan cheese. Yum.
October 26th, 2009 at 12:54 pm
I replicate P.F. Changs “Buddha’s Feast”–only sugarless with Whole Foods ingredients.
I use chopped brocoli, cauliflower, & carrots (& anything else on hand, like onions) to stirfry in dark sesame oil with garlic. Then I mix tamari, mirin, grated ginger with some water and add Kuzu to make a sauce. Serve over brown rice with edamame & sake!
October 26th, 2009 at 1:23 pm
We like to recreate the shrimp etouffe from Jazz in Kansas City. I think we do a great job at it too!
October 26th, 2009 at 1:36 pm
I’d love to make pho. I love the Zenna Noodle Soup from Zenna Noodle in Brookline, MA, which is inspired by the popular Vietnamese pho, filled with organic veggies and meats and served with an accompaniment of Hoisin and Chili Sauces.
October 26th, 2009 at 1:52 pm
I’d Love Love Love to see the Betelnut restaurant’s recipe for “Glazed pork short ribs with thai basil & garlic” (they are in San Francisco, CA on Union Street) that I’ve tried to replicate at home. It’s just not quiet right – something is missing. But I keep trying
It’s really really yummy – do try!
October 26th, 2009 at 2:19 pm
The Butternut Squash and Spinach Recipe was the best. Attractive and delicious,what a marvelous combination.
October 26th, 2009 at 3:02 pm
Many moons ago, there was a seafood market called “Midgetts Seafood” in Nags Head, NC. They made a dish called “peppered shrimp”. The market no longer exists, but I still remember as a child (almost 40 years ago!) the taste of this wonderful shrimp!
October 26th, 2009 at 3:09 pm
I would love to make Shrimp Mosca from Mosca’s in Westwego, LA
October 26th, 2009 at 7:24 pm
I would like to learn how to cook Chinese Food. I tried once and it was a mess. I did eat what I made, but could still taste the corn starch. Apparently I didn’t disolve it completely or cook it long enough.
October 27th, 2009 at 4:26 pm
We love the spinach side dish that is served at Jaleo in Washington, DC. I’ve been able to replicate it successfully with pinenuts, raisins, and a bit of garlic. Even my 5 year old loves it!
October 28th, 2009 at 2:00 pm