Shorewood Bar & Grill and Self Magazine’s Mediterranean Cheese Pie
Last Friday, I mentioned that we were picking up our newer used Forester, Ru 2. I love this car except for the weird way it won’t allow us to unlock the doors with a key without setting the alarm off…we have to use the one keyless remote to enter. We know how to disarm it but then we don’t have security so we’re putting up with it going off for now.
Glenn, our salesperson at the dealership, was kind (found out weeks later, not so kind) and got to know us which prompted him to recommend a new restaurant that his friend Jimmy (and Jimmy’s brother Bill) opened recently in Fridley, Minnesota (outside of Minneapolis) called Shorewood Bar & Grill. We were hesitant, being on a budget, but went any way because we rarely have the stars align and be in the vicinity of a new place. We were so glad we did.
This Nicklow family establishment (they ran another restaurant for 35 years before closing its doors) claims to be 30% Greek and 70% American but I thought it seemed more Greek, which is great by me. The menu seems to accommodate for many a tasetbud without being so vast that you don’t know where to begin. Listening to other patrons, it seems that what is on the menu is done very well and I agree that this business will be a hit and very busy come weekends and lunch.
We had a gyro sandwich (which came with fries), an appetizer of pita with 3 dipping “sauces” (spicy feta, tzatziki, and Moroccan hummus…they had 3 types of hummus) and house-made wheat bread with honey/mint butter gratis with water and lemon.
The food was wonderful, the house can harbor a large amount of people (about half of the building is bar) and the atmosphere is welcoming and attractive. (We were told it was remodeled from the crabhouse that the building previously held.) Our server, Pam, was charming and requested that we ask for her the next time we come by. (Will do.) By the way, she informed us that everything is “made onsite.”
She tempted us to have dessert by bringing out a tray of 4 treats and warned us that the chocolate cake was the best she’d ever had (and she is a chocoholic)…she was right. Greg and I agreed that the brandied cherries helped balance the rich but not overly rich dark chocolate ganache topping. The prices were very reasonable and our bill was under $25 (we came when the sandwiches were half off).
They are working on their website so check back to glimpse into the menu and if you live in Minneapolis, get yourself there (address below). Maybe when I go back, I could get a sample of everything and/or an entire chocolate cake for anyone reading in the Nicklow family. (Big smile.)
6161 Central Ave NE
I thought about not providing a recipe today but couldn’t resist when I came across one of my favorite low calorie dishes- Mediterranean cheese pie from Self magazine. This could be used as a holiday breakfast or brunch if you want a twist on a traditional egg pie/quiche. We had it for dinner though so I guess it could work for any meal.
Mediterranean Cheese Pie from Self Magazine
2 medium potatoes, peeled and sliced in 1/8-inch rounds
1/2 cup diced onion
8 oz (about 8 cups) baby spinach
3 kalamata olives, pitted and chopped
2 whole eggs
3 egg whites
1 cup nonfat ricotta or fat-free cottage cheese
1 tbsp feta, crumbled
3 tbsp finely chopped fresh basil or dill, or 3 tsp dried basil or dill, divided into 2 equal portions
3 Roma tomatoes, sliced into 1/4-inch rounds-optional
1 1/2 tbsp grated Asiago or Parmesan
1 1/2 tbsp grated lowfat mozzarella
Heat the oven to 350 and coat a 9″ pie plate with a little olive oil. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with olive oil and sauté onion over low heat until tender, about 5 minutes. Add spinach to the pan and let wilt, about 2 to 3 minutes. Remove from heat. Stir in olives.
In a bowl, beat eggs and egg whites. Stir in ricotta or cottage cheese and feta. Add half of the basil or dill and set aside. Spoon onion and spinach mix into pie plate over the cooked potatoes. Layer on egg mixture, then slices of tomato (optional). Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle the grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.