|I couldn't help but bring a few baked goods home to eat at our leisure|
The croissants are from a beautiful restaurant/bakery located less than half a mile from home. It's called Junipa's, and it's my favorite restaurant thus far. It has three different rooms, the interior dining room, the bakery, and outside seating. The entire restaurant is open. The interior dining/bar area has a gorgeous brick backdrop. Simple yet whimsical chandeliers hover over the re-fabricated, burlap upholstered furniture painted with warm and inviting colors. On Sunday, we started the day off by going to Junipa's for an early breakfast. We began the meal with two Americanos, sans milk. It is common to drink Americanos with milk in SA. When they arrived, a tiny chocolate chip and walnut cookie was perched next to the cup. As I reviewed the menu, my eyes hovered over the traditional breakfast-- two eggs, bacon rashers, spiced sausage, grilled tomato, sauteed mushrooms, and toast. However, I couldn't help but notice the Salmon Florentine in my peripheral. Finally, I caved. After all, why would I order something that I've already made at home?
|Salmon Florentine - Junipa's|
|Passion Fruit, Lemonade Cordial--Junipa's|
|Two enthusiastic fans hold up signs to induce excitement and cheer|
|I creepily shot a picture of the open bakery where everything is made in-house.|
I've never seen an open bakery like this one! Note the massive loaves of bread dough.
Once we returned home, I put together a late dinner -- 1) Seared pork chops seasoned with nutmeg, salt, and pepper, with a whole-grain mustard, white wine, and Nutella sauce, 2) roasted portobella mushrooms topped with a dill, garlicky dutch feta cheese, and 3) butter-glazed carrots cooked to the point of a tiny crunch and smooth finish. It was a concoction I had thought of only a few hours before and had to improvise with Nutella when I realized I didn't have a sweetening agent to balance out the acidity of the wine and mustard. It turned out that the silky chocolate-y hazelnut spread added a warm nutty flavor. I have fallen in love with dutch feta. I had my first taste on pizza. It is rich, tart, creamy, crumbly and mild all at the same time. Rather than use blue cheese (on of the very few foods I despise), I used the dutch feta to complement the subtle smokiness of the mushroom.
|Cappuccino con panna & a delicate sugar bowl overflowing |
with cinnamon sticks and coarse brown sugar
|The bakery at Junipa's, providing sweet and savory scents that|
manage to linger in the outside air.
Until next time...