Celebrate Restaurant Week in Fargo Moorhead!

It’s officially Restaurant Week in Fargo-Moorhead, and we’re celebrating at Sarello’s with a fabulous 3-course prix-fixe menu featuring some of our guests’ favorite menu items, including our famous Red Curry Scallops and Lobster Ravioli.

Red Curry Scallops

Sarello’s Famous Red Curry Scallops

Lobster Ravioli

Sarello’s Signature Lobster Ravioli

Our special Restaurant Week menu is available HERE at fmrestaurantweek.com, and we’ve also posted it below for an easy peek.

There are about 20 restaurants participating in this seasonal food adventure, which has been organized for our community by the Fargo-Moorhead Convention & Visitor’s Bureau. The event actually lasts for 10 days, so get out and explore Fargo-Moorhead’s creatively robust local dining scene – and make sure to include 2 stops at Sarello’s so you can try everything on our special menu  :)!

RW menu items only collage

SARELLO’S
$35 | 3 courses

APPETIZER
Sarello’s Signature Red Curry Scallops
Scallops in Spicy Red Curry Sauce with Carrots,
Mushrooms, Sugar Snap Peas and Basil

-OR-
Fried Mushroom Balls
with Sun-Dried Tomato Sauce and Arugula Pesto
ENTREE
Scaloppine of Pork Saltimbocca
Tender Cutlets of Pork Tenderloin pan-fried with Prosciutto
then finished in the oven with a layer of Fresh Mozzarella,
served with Sage Butter Sauce, Polenta Cakes and Asparagus
-OR-
Lobster Ravioli
Ravioli stuffed with Ricotta, Parmesan and Fontina Cheeses,
tossed with Fresh Lobster Meat and Scallions in a Lobster Cream Sauce

DESSERT
Chocolate Mousse Cake
with Crème Anglaise and Whipped Cream

-OR-

Vanilla Bean Crème Brulée
Rich Custard with a Caramelized Sugar Crust

Call 218.287.0238 for Reservations or stop in anytime after 5 PM!

28 Center Mall Ave  |  Moorhead, MN  56560
218.287.0238  |  www.sarellos.com

HOURS:
Tuesday – Saturday    5pm-close

North Dakota-Inspired Tony’s Edamame Salad

Featured

Tony's Edamame Salad

Summer is here and that means it’s time to start enjoying the season of great summer salads. We’re kicking off the season with one of our newer North Dakota-inspired favorites, Tony’s Edamame Salad. We featured this recipe a few weeks ago in our weekly Wednesday column in The Forum and it was a big hit with our local readers.

FYI – This week’s column features another summer favorite, Strawberry Shortcake, and you can read all about it HERE.

Tony developed this salad recipe last summer for the first-annual Banquet in a Field, a dinner event celebrating North Dakota’s rich agricultural crops, which includes soybeans, one of the state’s top cash crops. Edamame, (pronounced ed-ah-MAH-may), are the beans harvested from immature soybean plants and are commonly found in the various cuisines of Eastern Asia.

While most of us are familiar with the use of soy in food products like vegetable oil, margarine, frozen yogurt and soy sauce, we don’t often think of it as an edible food on its own. In fact, prior to last year’s Banquet, neither Tony nor I had ever tasted edamame, and were only familiar with it as a dry-roasted healthy snack. Once we determined that an edamame dish would represent the soybean crop, we started researching this new ingredient.

We discovered that edamame is considered a “super food” – in other words, it’s a rock star in the world of legumes and is loaded with vital nutrients, minerals and vitamins. One single half-cup of edamame beans is loaded with healthy benefits, including protein, antioxidants like vitamins A and C, iron, and even a walloping 9 grams of fiber (that’s equal to four slices of whole wheat bread). Edamame had grabbed our attention with its over-the-top healthy credentials, but was this strange green bean tasty enough to keep it?

We visited our local grocery store and found a package of edamame beans in the frozen foods section, still in their pods. The beans need to be thawed and peeled before using, and this is a step that can be done a day in advance of making the salad. To accelerate the thawing process Tony blanched the pods in a pot of simmering water for about 3 minutes before removing their shell, but you can defrost them overnight in the refrigerator, too.

Out of their shell, edamame beans are about the size of a thumbnail. ,They have a lovely, bright-green color and charming round shape, with a crisp, garden-fresh flavor and crunchy texture. The soybean plant is native to Asia, and after tasting the edamame beans Tony focused on Asian flavors to create this recipe.

Edamame Salad ingredients

This dish is what I like to call a “bulk” salad, in that it is made in a large batch and served family-style. In addition to the edamame, this salad also features fresh corn, red pepper, red and green onions, sesame seeds, toasted cashews or almonds and a flavorful Asian Soy Dressing. All of the ingredients can be prepared a day in advance and tossed together just before serving to keep  the veggies fresh.

Tony recommends toasting the nuts before adding them to the salad, as this extra step really enhances their flavor. The dressing calls for fresh ginger and sesame oil, which are essential for this recipe. Both are inexpensive and easy to keep; the ginger can be stored in the fridge for about a month, and the sesame oil will last for at least a year in the pantry.

Tony’s Edamame Salad makes a great side dish with chicken or fish, and any leftovers can be refrigerated in an airtight container for about three days, until the beans begin to soften. Enjoy!

CLICK HERE for the RECIPE for Tony’s Edamame Salad

 

Cherry Vanilla Scones Make a Great Breakfast (or anytime) Treat

Cherry Vanilla Scones

Tony and Gio are big fans of American coffee house scones, and a recent purchase of some lovely dried Bing cherries from Trader Joe’s has inspired me to play around with my recipe to make these gorgeous Cherry Vanilla Scones.

American scones are usually sweeter than their British counterpart and are often enjoyed as a morning pastry, while British scones are typically served at tea time. And, while the Brits enjoy slathering their tea scones with heaps of butter and cream, over here we put those ingredients right inside our scones.

American scones are essentially a type of quick bread, like their other cousin, the southern biscuit, but they benefit from the addition of sugar and often an extra ingredient, or two, like dried fruits or chocolate chips. For practical purposes, (and in no disrespect to any British readers), I will refer to them from this point on simply as scones.

I confess that, until recently, I never quite understood the big attraction to scones, but, since I love baking and my guys love scones, I set out a couple years ago to find the perfect scone recipe. After trying out several versions, I’ve learned a few things along the way and have come to regard the scone with new respect.

First, (and best, in my opinion), scones are really easy to make, requiring basic pantry staples and very little skill. In fact, they are just another incarnation of flour, butter, sugar and cream, with a little bit of salt and baking powder thrown in for good measure. If you’ve ever found scones difficult to make, I urge you to try this recipe.

Next, scones are incredibly versatile. You can make them plain, or enhance them with a variety of add-ins like dried fruits, fresh fruits, chocolate chips, and nuts. Currants, raisins and cranberries are common add-ins, but we’ve also used dried strawberries and today’s special feature, dried cherries. I also like to throw in half a teaspoon of lemon or orange zest, just enough to brighten up the flavor without taking over.

Fresh berries can also be heavenly in a warm scone, and Gio loves to pick raspberries straight from our garden when they are in season. The extra moisture from fresh berries may alter the texture of the scone just a bit, so be careful when adding them to the dough and gently fold them in. Don’t worry, they may look slightly different but they will still taste amazing. You could even reduce the amount of sugar to just one tablespoon and make a savory scone, with add-ins like aged cheddar cheese and chives.

There are a few key factors to know when making scones, and I cannot stress enough the importance of using cold butter, which creates wonderful steam pockets while baking. This enhances the overall texture of these scones, which are crispy-crumbly on the outside, and melt-in-your-mouth tender on the inside.

To ensure this result, I cut the butter into ¼-inch cubes and place it in the freezer for at least 30 minutes before using, and once the scones are ready to bake I’ll place them in the freezer for 20 to 30 minutes before putting them in the oven.

Cut scones into wedges

Another tip for success is to handle the scones as little as possible, which is why I prefer to cut them into wedges versus other shapes. I’ve found that shaping the dough in a round cake pan first allows me to get consistent portions with minimal handling, but you can shape it by hand, too.

Tony likes his scones plain, while Gio prefers his with a simple glaze over the top. I love that I can fill my freezer with them, baked or unbaked, and have a favorite treat on hand for breakfast or an after-school and work snack.

CLICK HERE for the Cherry Vanilla Scones RECIPE

Drizzle with glaze

Tony’s Featured Recipe: Caprese Orzo Salad

Caprese Orzo Salad This morning on North Dakota Today, Tony featured the recipe for one of our favorite summertime salads, Caprese Orzo Salad. To watch his video demonstration, CLICK HERE.

The small, oval-shaped orzo noodles add uniqueness and elegance to this pasta salad, making it stand out from more traditional versions. Tony tosses the pasta with halved grape tomatoes, torn basil, cubes of fresh mozzarella and a simple dressing of extra virgin olive oil, salt and pepper. Toasted pine nuts are used to garnish, and voila – the perfect summer salad is born.

Caprese Orzo Salad ingredients (640x480)

This salad can be made a day in advance, and is perfect for graduation parties, barbecues and picnics. We love to serve it with walleye or grilled chicken, but it’s so versatile it will go with anything. Simple, easy, elegant and delicious – brought to you today from The Lost Italian. Enjoy!