Showing posts with label Food & Drink. Show all posts
Showing posts with label Food & Drink. Show all posts

Saturday, July 6, 2019

Dining at Share on the Ruby Princess


We recently took a California Coastal repositioning cruise on the Ruby Princess. Since it was a short five day cruise, there wasn't a Most Traveled Guest Party for those 40 passengers with the most days sailed with Princess. Instead we received a letter in our cabin congratulating us for being one of the most traveled and the option to eat one night at Crown Grill, Share, or Salty Dog for free. We've done Salty Dog a couple times before on this ship during past cruises, Crown Grill a bunch of times on several ships across the Princess fleet, but had never ventured into Share. So guess what we chose?

We had our dinner the last night of the cruise when the ship was docked in Victoria, Canada. Since many people were onshore we arrived to an empty restaurant. Nice!

Share was amazing! So much better than I had expected. The multi-course meal (6 courses!), the service, the atmosphere, the flavors, and the view? Oh, yeah.

I think the best way to give you an idea of the food is through pictures. Everything was delicious and the service was excellent. And don't get me started on the tasty bread. Oh. My. Gosh.

Course One: Starter
Charcuterie: ’Nduja is a spicy, spreadable salami that comes from the southernmost Italian region of Calabria. Cured from prosciutto, with prominent chilies and spices. Choice of beef bresaola, duck prosciutto, or fennel-infused finocchiona. (We chose beef bresaola.)
Taleggio Cheese with accompaniments

Course Two: Salad
Tomatoes and Burrata: A variety of local tomatoes paired with oregano oil and dressed fennel leaves 
Asparagus and Radish: Lightly roasted asparagus with arugula pesto, red bell pepper relish and
sourdough croutons

Course Three: Pasta
Ricotta Cavatelli: Roasted sunchokes, pickled beets and a Castelmagno espuma

Pork Ravioli: Green curry filling coated in lemongrass cream, and topped with crunchy chicharrones
 

Course Four: Sea
Lobster Bisque: Quick-seared cold-water lobster tail pieces with Madeira crème fraîche and fennel confit

Prawns “Baja Style”: Jumbo prawns simmered in spicy tomato water, roasted garlic and a black pepper frisée salad 
 

Course Five: Land
Brown Butter Berkshire Pork Chop (for 2): A hard roasted double-bone pork rack, with confit carrots, broccoli purée and a jus of whole grain mustard

Course Five: Dessert
Almond Marzipan: Warm cake paired with strawberry coulis, candied almonds and crème fraîche ice cream

Toffee Cheesecake: With a red wine reduction, homemade raisins and macerated grapes

Here is the menu in case you'd like to see their other offerings. Currently the cover charge is $29 per person.



We will absolutely try Share again. (OK, I've made myself hungry now.)

Tuesday, July 2, 2019

Crispy White Chocolate Bars Recipe - Tutorial Tuesday

For today's Tutorial Tuesday we are making a snack perfect for those 4th of July BBQs, Crispy White Chocolate Bars.

Looking for sewing and crafting projects? 

Ingredients:
You can find the directions right here:

Wednesday, June 26, 2019

Food & Drink Recipes with Step-by-Step How-to Tutorial Videos

Looking for recipes with clear, step-by-step how-to tutorial videos?


Click below to get started on your next homemade dessert!

Tuesday, June 18, 2019

Strawberry Rhubarb Pie Recipe - Tutorial Tuesday

It's Tutorial Tuesday and today I've got an easy-to-make Strawberry Rhubarb Pie. I don't like rhubarb but I sure love this pie!

Ingredients:
1 quart strawberries, cut 
3 cups rhubarb, cut
1 cup sugar
1/2 cup flour
2 tablespoons butter
2 pie crusts (I used refrigerated, already-made crusts)
1 tablespoon sugar
1 egg yolk

Oven at 400 degrees, 35-40 minutes.

Looking for sewing and crafting projects? 

You can find out how to make the yummy pie right here:

Saturday, June 8, 2019

Dining at Sabatini's on Princess Cruises



I don't like Italian food and I certainly don't do pasta, so when we received this coupon book in our cabin with the coveted B1G1 specialty dining coupon,
Sabatini's would have been the last place we would have considered. The coupon can only be used on embarkation day and lucky for hubby, I was feeling a bit adventurous.

The Royal Princess was in Whittier, Alaska on this particular embarkation day. We were in-transit passengers (on the ship the week before) but many of the new passengers still hadn't boarded, let alone have a chance to see if there was a coupon book in their cabins. We made reservations for 5:30 pm and had the place to ourselves. 

I could explain all the courses and tell you how great each one was and how the service was outstanding but that would get boring (for both of us). Instead I'll leave you with pictures. They're worth a thousand words, right?

Compliments from the Chef course:
Herbed & Spicy Focaccia Grissini
Rosemary Flatbread with Air-Cured Parma Prosciutto
Marinated Green & Black Olives
For our antipasti course:
Insalata di Gamberi, Finocchi e Cannellini: marinated shrimp, shaved fennel and white beans, white truffle oil 

Mosaico di Verdure Grigliate e Porcini all’ Olio Vergine d’Oliva: porcini mushrooms, roasted garlic, grilled zucchini and eggplant drizzled with our own extra virgin olive oil 
Pasta course:
Spaghetti allo Scoglio: langostino, diver scallops, tiger shrimp, vongole and black mussels in cherry tomato sauce

Penne con Brasato di Manzo: braised short rib over penne, grana padano 
Main course:
Bistecca Toscana: 10 ounce strip steak with rosemary, garlic and a touch of our own extra-virgin olive oil

Lombata di Vitello al Forno: roasted veal rack with mushroom ragout, barolo glaze
Dessert:
Torta Profumata ai Limoni di Sorrento: citrus tart and chocolate ribbon with orange and balsamico essence
Sinfonia di Sapori: almond, hazelnut and pecan florentine napoleon blancmange, praline mousse and caramel pecan brittle 

Here are the menus in case you'd like to see what other choices they had. Note we ate at Sabatini's not at the new Sabatini's Trattoria.