Every once in a while, you need the comfort of a great deli sandwich. Not any of the national fast food sandwich chain fare for me. A real Kosher deli big bite.
Shapiro’s Deli located at 808 S. Meridian Street, Indianapolis, has been carving out great delicatessen delectables since 1905. The atmosphere is simple and understated, a bit of a throwback to mid-Century deli/cafeteria counters with steam tables filled to the max with freshly made menu items. And they host a bakery where epicureans can take home loaves of freshly baked rye bread, bagels, poppy seed hot dog buns (I haven’t found these available anywhere else.) , and scrumptious desserts – cakes, pies, and cheesecakes.
My husband, Richard, worked in New York City for a while, and I’ve heard many stories about Kosher deli-style food readily available just about anywhere he frequented. So it was on our way to the Indianapolis International Airport early in our marriage that I suggested we stop by Shapiro’s for lunch. He’s never forgotten the sandwiches ordered: classic Rubens, perfectly toasted, piled high with corned beef, sauerkraut, cheese and thousand island dressing, topped with a slice of a Kosher dill pickle. Outstanding!
Here’s what I ordered with a side of potato salad. Honestly, the potato salad is nothing special, but on this day, I preferred this to a bag of chips, which I rarely order.
My husband caught me eyeing the potato pancakes (Yes! Those are potato pancakes.) so he ordered one for us to sample. Most definitely fried in bacon grease or a combo of bacon grease and lard, the pancake was ample and flavorful. It was the first bite I took. I didn’t know what to expect. The pancake is a little heavy on filler. But it was crispy and hot, even after prepared and on the steam table. Would have benefited from some applesauce or sour cream. We took half of the pancake home, and it was delicious the next day, maybe even better.
Pricing is not for the faint of heart. Our sandwiches were $16 each! Including the sides and a soda to share, we spent over $40. Ouch!! Whatever the price, the quality is right on. There’s no tip. It’s a line cafeteria-style setup. Soda refills are free. There are to-go cups that make this option even better.
In my mind, it was worth the price for a special treat. Shapiro’s offers lots of sandwich and steam table options. Here’s a link to their menu:
And Shapiro’s has locations at Keystone at the Crossing, and the Indianapolis Airport. Patrons can order deli meat by the pound (corned beef, pastrami, brisket, peppered beef, etc.), whole desserts or by the slice, and specialty items like their cabbage rolls. I mean, who doesn’t love stuffed cabbage??
We enjoy Shapiro’s, if only for the iconic, traditional, good food aspect of gastronomic delight. In business for over 100 years, there’s plenty of popularity, support, and regular patrons to sustain Shapiro’s for many decades to come. I can’t imagine the business they do on an Indianapolis Colts game day. Just what Richard remembered. Who can ask for more than that??
What are lentils anyway? How are French lentils different from others? And they’re so cute, too. Little round orange, yellow, and green legumes ready to burst forth with nutritious, yummy, creamy goodness. Lentils are filled with fiber and nutrients. In salads, soups, stews, or as a side dish in this recipe, lentils are a healthy, flavorful, and can be used as an alternative to standard side dishes. So, how can lentils be bad?
I’ll tell you:
It would be wrong of me not to disclose that these little darlings, once consumed, may have you bursting forth with an undesired social embarrassment: flatulence, bloating, gas, toots, and downright fits of farting. There, I’ve said it.
Do lentils get a bad rap?? Yes, they do. I went to the source: Cook’s Thesaurusfor some answers for you:
Lentils are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. The best, most delicate lentils are the peppery French green lentils. These hold their shape well, but take longer to cook than other lentils. The milderbrown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there’s no need to soak them. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last. Bigger or older lentils take longer to cook. Store dried lentils for up to a year in a cool, dry place.
So, how can you feed your friends and family a delicious and nutritious meal without reaching for air freshener? Buy the right lentils.
Cooks Thesaurusrecommends steering clear of dull yellow lentils called channa dal or gram dal – notorious offenders.
Rather, they recommend French green lentils, also called Puy lentils or lentilles du Puy. The French variety is prized for keeping their shape after cooking, so they’re ideal for salads and as side dishes. These petite beauties are sold under the “Bob’s Red Mill” label. I found mine in the bulk food aisle at Jungle Jim’s Grocery in Cincinnati. Seriously, they can probably be found at almost any grocery or health food grocery.
Let’s make some Delicious and Nutritious Salmon and French Lentils!
Delicious and Nutritious Salmon and French Lentils
Ina Garten uses French Puy lentils. I imagine the ones actually grown in volcanic soil in France, which is this legume’s origin. And it was her recipe that inspired me to substitute lentils for traditional side dishes, like rice, noodles, or potatoes. I couldn’t resist her recipe for Salmon with Lentils.
So easy, inexpensive, and extremely flavorful. My husband raved about the way the salmon was cooked – seared in a hot skillet and finished in the oven – crispy skin, the flesh on the rare side, which is the way Richard likes it.
bon appétit
Delicious AND Nutritious - Salmon and French Lentils
Seriiously flavorful, the crispy salmon skin and rare flesh is perfectly accompanied by Ina's French lentils simmered in vegetables.
Author: Ina Garten - Barefoot Contessa
Recipe type: Main Dish
Cuisine: French
Serves: 4
Ingredients
½ pound French green lentils
¼ cup olive oil
2 cups yellow onions, chopped
2 cups leeks, white and light green parts only, chopped
1 teaspoon fresh thyme or ½ teaspoon dried thyme
2 teaspoons Kohser salt
¾ teaspoon black pepper
1 Tablespoon garlic, minced
1½ cups celery, chopped
1½ cups carrots, chopped
1½ cups chicken stock
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
4 - 8oz salmon filets, skin on
Instructions
Place lentils in a heatproof bowl, and cover with boiling water. Let set for 15 minutes. Drain and reserve.
Heat olive oil in a large skillet. Add onions, leeks, thyme, salt, and pepper. Cook over medium heat for 10 minutes, until onions are translucent. Add garlic, and continue cooking for 2 minutes. Add the drained lentils, carrots, celery, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes. Add vinegar and season with salt and pepper to taste.
Preheat oven to 450 degrees F. Heat a dry pan or iron skillet over high heat for 4 minutes. Rub both sides of salmon fillets with oiive oil. Sprinkle with salt and pepper. When the pan is very hot, place the salmon, flesh side down, and cook without moving for 2 minutes. Turn the fillets, and place in the oven for 5-7 minutes.
Spoon a mount of lentils on each plate. Place the salmon fillet on top. Serve hot.
Notes
Ina Garten removes the skin from the fish. I left mine on, because we like crispy fish skin. I substituted freshly squeezed lemon juice for the red wine vinegar in the lentils, and squeezed fresh lemon juice on the fillets after they came out of the oven.
The acclaimed Blue Plate Diner is nestled among quaint residential/commercial buildings in the Sugar House district of Salt Lake City. Sugar House is a very popular neighborhood. I’d liken it to Broad Ripple, but with an updated business district.
The diner is certainly understated, but breakfasts, lunches, and dinners here are anything but. Classic diner fare, hearty choices, with generous servings, you won’t be disappointed. Richard and I have eaten here each trip to Salt Lake, sometimes twice. I can’t say enough.
Blue Plate was featured on Diners, Drive-Ins, and Dives, where host Guy Fieri was blown away. They smoke salmon for their dishes in the alley behind the restaurant. All items are homemade, and Blue Plate boasts a 1949 soda fountain. The service is very friendly and accommodating. The coffee is smooth, rich, and keeps on coming.
Take a look inside:
Blue Plate Diner’s 1949 Soda Fountain & Counter Seating
I just LOVE, LOVE, LOVE this place. The front section of the restaurant is open for outdoor seating in any weather. Yes, during cooler or down right cold months, the owners drop down clear insulating sheeting, and crank up space heaters to keep diners nice and cozy. We’ve never eaten inside the actual restaurant, preferring the atmosphere on the outer deck.
So, what did I order? I went for it. After all, Richard is the one recovering from heart surgery, right??? I have coveted the biscuits and gravy over many visits. That day I gave into temptation. This is the half order.
Half Order Blue Plate Diner Biscuits & Gravy
And I cannot, really cannot, resist Blue Plate’s Smoked Salmon, Grilled Onion & Tomato Eggs Benedict. Take a look at my plate:
Smoked Salmon Eggs Benedict with Grilled Onions & Tomato Slices
Oh, my mouth is watering. The eggs were perfectly poached. I figure all the Hollandaise was offset by the half orange slice on the plate. HA! The home fries were crispy and hot! Yummmmmmy!!
And I cleaned my plate, both of them. Heaven . . .
Not to be outdone, Richard opted for lunch, and a Reuben Sandwich with Waffle Fries and Russian Dressing. He actually took half of his sandwich back to the hotel – smart man.
One Happy Camper
Not sure when we’ll return. But, if we’re headed westward again, we’ll set the GPS for the Blue Plate Diner. Seriously awesome!
Salt Lake City is one of my favorite places. While we were out for a late breakfast, I asked Richard why I liked Salt Lake so much? “It’s young. It’s clean. There’s a lot of energy,” he replied.
And that’s exactly why I love it. It’s vibrant. The city is surrounded by mountains, the home of the University of Utah, and host of the 2002 Winter Olympics. And the food. Over several visits to SLC, we’ve had as many awesome meals. One place on my food bucket list was the Red Iguana.
Here’s one dining experience to die for – Killer Mexican Food
Red Iguana is a Salt Lake City institution that started business in 1965 with traditional Mexican recipes from the Cardenas family. The restaurant remains owned and operated by the family.
Red Iguana’s legacy is the mole – seven different kinds!
We were greeted with a basket of tortilla chips and homemade salsa. Because the restaurant is known for it’s mole variations, our waitress brought us a “flight” of their seven different moles – all made by Red Iguana. We scooped up samples with tortilla chips. Richard preferred Mole Amarillomade with golden raisins, yellow tomatoes, yellow zucchini, guajillo, aji and habanero chile. I liked the traditional Mole Negro. (I use a powered version in Turkey Enchiladas in Mole.)
Richard ordered a chimichanga with Mole Amarillo, served with homemade refried beans that were perfectly done, and homemade flour tortillas, perfect, too.
I came for much heartier fare. Yes – the Red Iguana Killer Combo Plate! Come to Mimi! One-cheese enchilada, a Taco a la Iguana, a beef flauta topped with guacamole and sour cream, a chile relleno and . .
a beef tostada. OMG – seriously yummy. And a Negro Modelo with lime to wash it all down. Ole!!!
Such happy campers are we! And, yes, my husband drove me from Jackson, Wyoming to Salt Lake City just so I could eat here! I am loved, beyond comprehension – lucky girl.
Red Iguana is very popular, so be prepared to come early or late (closed on Sundays). During normal dinner hours, the wait can be up to two hours, but so well worth the wait! There are two other locations in the city. This location, close to downtown (736 W. North Temple), does not have a bar where you can sit and have a drink while waiting for your table. But there’s free valet parking in an adjacent, on-site lot, and the serving staff is phenomenal.
I’ll tell you:
