ArtSees Diner - Truffle Fudge

Truffle Fudge by Mary E

• 14 oz can of sweetened condensed milk 
• 16 oz of 60% semi-sweet chips 
• 7 oz of whipping cream 
• 7 oz of marshmallow fluff 
• 1/2 cup of butter 
• 1 tbsp of vanilla 
• cake pan
• parchment paper or aluminum foil
• non-stick spray 
• nuts, add-ons or other such tasty treats

Before you make the fudge mixture, prepare the pan. Line it with either parchment paper, foil and non-stick spray and set it aside.

Melt all of the ingredients together except for marshmallow fluff and vanilla. Get it smooth and creamy and bring it to a temperature that establishes large popping bubbles but not a full boil.  Keep stirring it on medium heat for a few more minutes.

After about 6 minutes total from the first signs of melting add in the marshmallow fluff and stir until there are no signs of the white stuff.
Then add vanilla. Remove from heat.

If you are going to add other ingredients, evenly layer the bottom of the pan with whatever extras you are going to use.  I layered Sam's baking add-ons of white chocolate chips, cranberries and macadamia nuts. Next, carefully pour the hot fudge mixture over the baking add-ons so as to not displace the layer. Then I let it cool for 12 or so hours.

Trick to cutting it in perfect squares: Now that the fudge is completely cured and set - lift the fudge out of the pan on the foil or parchment paper. On a flat surface, Using a large pizza cutter roll and cut the fudge into small squares.

Tip: Go ahead and try other chips, flavors and adornments.

Filling a Pastry Bag - Simplified!

Okay, so filling a pastry bag can be a pain in the backside, admit it! It is sometimes such a pain that you think it is easier to just take out a spreading knife and put a layer of frosting on your cakes, cookies, etc. But, let's face it, that is far more time consuming, not as pretty and you cannot fill your sweet treats with oo-y gooey goodness. Here is a very simple way to make that happen and then I will share a recipe idea for you.

Filling a pastry bag

Start with really creamy frosting. It is so much easier if your frosting is the perfect consistency. What you see here is a caramel - cream cheese frosting.

Next prepare your pastry bag. The disposable kind are easiest. I like using the larger #5 Plain Pastry point, or the Large star pattern.

(Make sure your pastry bag is opened.)

Next step is to take a large glass. The taller the better.

place the bag, point down into the glass. Next fold the edges over the glass as pictured.

So you can see you now have a wide opening to carefully place your frosting into the pastry bag.

From here it gets really easy. You want to be certain to apply pressure on the bag above the frosting line. From there you can simply insert the tip down into the cupcake and begin to fill the cupcake and slowly bring the tip out and then create a swirl.

I frosted 24 cupcakes in less than 5 minutes once I had my bag filled. I then proceeded to decorate my bundt cake with flavorful rosettes in place of either drizzle or all over frosting.

The recipe:
Pumpkin Spice cupcake mix and an Caramel Apple Spice cupcake mix from Aldi's.Each box makes 12 cupcakes.
Because I wanted to make a large batch I combined the two boxes, added a small grated zucchini and a medium apple - grated. (it makes for a nutritious, moist addition) To add a little additional sweetness I also added some chocolate chips to the mix. Mini-morsels are the best.

The frosting calls for butter and water, but to lessen the sweetness a little I added 4 ounces of cream cheese.

I had enough for 24 cupcakes and for a bundt cake, albeit it more along the thickness of a tart. The rest is history! I brought them in and shared them with my first period students. Success!

Hey ArtSees Diner? What's Cookin'?

Today's special treat was my easy make Tomato Bisque Soup and sour dough grilled cheese. Enjoy!

Mary E's Tomato Bisque Soup

Ingredients in order of preparation

1 tsp of  chopped garlic

1 medium onion - chopped

1 red, yellow or orange pepper OR 5 small multi-color peppers - chopped 

2 stalks celery - chopped 

2 tablespoon - Kolossos olive oil 

2 16oz cans of diced (no salt added - Aldi's) tomatoes

1 16oz can of fire roasted tomatoes with herbs

1 tsp - balsamic glaze (I used honey ginger from Olive Cart, but any will do)

1 tsp horseradish (optional) 

1 cup heavy cream 

1 1/2 cup whole milk  (feel free to use 2 1/2 cups of half and half) 

Begin by preparing all of the vegetables. Then saute them in the Kolossos olive oil until slightly transparent. Next add the tomatoes directly into the cooked veggies. After the mixture reaches a nice rolling boil, remove from heat. Using a blender, add all of the tomatoes/veggies into the blender. (I hold back about a 1/2 cup of the veggies so as to add character, for a complete puree, hold back nothing!) After you reach a nice consistency, (about a minute) carefully pour the puree back into your pan and add cream, milk and stir. Next add balsamic glaze and horseradish. Bring to a nice soft boil. Add freshly ground pepper, and serve. 

Dark Star of the Dunes: Shines a Bright Light Along Dunes Highway

Dark Star of the Dunes, is located on Dunes Highway, aka, Route 12 in a small town known as the Town of Pines. Dark Star was originally The Pines' Lounge and was a mainstay in the small town set in the heart of the Indiana Dunes National Lakeshore, perfectly placed just outside of Michigan City, Indiana. When new owner Sarah Mitchell took over as the new owner, she infused her personality and love of good food, good music and community to make Dark Star her own. Sarah teamed up with Chef  Erik Tannehill to bring to life a gourmet, "chef inspired" menu. The food is spectacular and the prices will blow your mind. 

The Town of Pines is so small that if you blink too long, then you might miss the place. In fact google maps identifies it as being just over 2 sq. miles. Dark Star of the Dunes, is very unassuming and looks like a classic small town bar. Step inside and you will discover a gastro-pub much like you would stumble upon in Roger's Park or driving down Lincoln Ave, Chicago. Along with a friendly staff you will find simple tables, deep red and black decor and yes, a community pool table. On Thursday evenings Dark Stars becomes a gathering place for local musicians wanting to jam and try out some new tunes. The open jam comes as no surprise as Sarah Mitchell is a well known vocalist in the area. Music is a central part of her life and her establishment. The jam is not just for locals tho, so for all you Chicago musicians wanting to play in a friendly environment come on over, but come hungry because the food is a bright spot. Sarah also provides awesome weekend events like the one coming up November 14th from 4p to 10p. BBQ, Bourbon and Bluegrass, with Peter Nye. 

The Food: Chef Erik Tannehill is a very modest man who has one goal and that is to feed people by way of high quality cuisine. Erik has the makings of a top Chef and it is a surprise to me that he is not in an upscale, big city establishment, but I sense that Erik's bigger love next to sharing great food is living and working in the Michigan City region. (If you have never really come to MC and visited the are, then you will not understand the magnetism of this place) Tannehill really likes to experiment with unique flavors and ingredients. He does not shock his patrons with flavors that overwhelm, but rather adorn and add subtle nuances to his creations that alert your taste buds that something really special is happening. For example, today we stopped in for their weekend brunch, which is offered every Saturday and Sunday from 11a to 3p. We enjoyed a Caprese Frittata and the Buttermilk Chicken and Waffles. The egg dish was designed to look much like a Caprese pizza, complete with a slight drizzle of  balsamic reduction that brought all of the flavors come together with a spectacular sensory-WOW! The "Brunch Potatoes" were done with absolute perfection. Again, Erik is masterful with flavor, quantity and even a little edgy. The Buttermilk Waffles and Chicken was an equal surprise. If you have become use to waffles that look more like Eggo's or frozen waffle variety, then you will be quite surprised to discover that these buttermilk waffles are 1) made with real buttermilk and 2) are cooked by Erik fresh on a waffle-iron! The hand-dipped chicken tenderloin is superbly done. Flavorful, moist, yet the breading is a crispy buttermilk recipe. Chef goes to the nth degree and doesn't just serve up some typical breakfast syrup, but like everything else, makes his own. It was buttery, not overly sweet, with a nice caramel edge. It brought out the great taste of not only the chicken, but enhanced the buttermilk richness of the waffles. 

Our service was friendly, Sarah is a great host/owner and Erik came out from behind the confines of his kitchen long enough for us to say hello and thank him for fulfilling our gastro-quest for the day. Okay, so hold on to your hat - Two spectacular entrees, a Bloody Mary, freshly brewed coffee and a cup of chorizo/kale soup (did I mention Erik makes all of his soups from scratch?) with tip for $40! 

In addition to their regular weekend brunch menu, they offer the regular menu with daily "chef inspired" specials to keep us on our toes. Hint: Make sure you order a calzone or two to take with you. They are not only delicious, but they are huge! Did I mention that Chef Erik really likes to satisfy his patrons? 

Together Sarah Mitchell, Chef Erik Tannehill and staff are doing great things in the heart of the Town of Pines Indiana. They are truly shining a bright light along Dunes Highway. Steve and I give this place two forks up and a mighty, "Hell YES we'll be back!"

Dark Star of the Dunes 

Dune Highway

Town of Pines, Indiana 

(219) 874-7330

ArtSees Diner Favorites

Hello all, it has been a while since we wrote a blog about our dining experiences. Mostly we have been enjoying some of our favorite places here in the Northwest Indiana area. So as to not lose touch with all of you I thought I would do a "Favorites" segment.

Copper Rock Steakhouse  - Four Winds Casino
Copper Rock is tucked inside of Four Winds Casino, located in New Buffalo, Michigan. Not only will you find attentive, professional staff but outstanding Chef prepared cuisine. One of the highlights of CRS - is the incredible gourmet bread basket that is served to every guest. Don't forget to indulge in the chocolate truffle beignet following your entree. This highly ranked steakhouse is known for its extreme wine selection and hand-crafted cocktails. The portions are very generous. So go easy.
My recommendation: Himalayan Beef 

The Pickle and Turnip - Transitioning to Catering Only
What can I say - I will miss this place. See my reviews and weep with me. But stay tuned for Moe's newest ventures - Fire and Water at the Beach and Reserved at North Pointe - An experience in private dining. 

Hokkaido - Sushi
Hokkaido Japanese Restaurant is one of the newest additions to the Uptown Art's District in Michigan City Indiana. This quaint, Manhattan-style boutique restaurant prides itself on the artistry behind preparing Sushi. If you are looking for fresh, hip cuisine, then Hokkaido is the place to go.
My recommendations: Tuna-Avocado Roll and Vegetable Tempura

Song - Asian, Sushi - Traditional Chinese
A fairly typical Asian restaurant in general, but Song has a different tune. It offers hand-rolled, freshly made Sushi and Rolls. Song is extremely affordable and the service is wonderful.
My recommendation: Hunan tofu and the White Tuna and Avocado Roll. 


Maxine's - American French 
Maxine's located in the heart of the Uptown Arts District is the perfect place to steal away with friends, family or a loved one. It is definitely a great date night place. One can expect wonderful steaks, unusual dishes such as Cioppino, a combination of seafood, white fish in a tomato base. A must try when dining at Maxine's is their French Onion soup. Perfection! Also be sure to ask what the featured cocktail, ravioli, flat bread pizza and yes, their featured burger. You will not be disappointed!
My recommendation: All of the above and especially the French Onion soup.

Barker Inn - AYCE Walleye (Friday Night Only) 
Barker Inn AYCE Walleye is worth the trip. It is worth the hour and a half of second hand smoke. I know that sounds bad, but Barker Inn allows smoking in keeping with the majority of their long-standing clientele. If sitting in doesn't grab you, then place an order and carry it out. It is well worth the $10.99! Truly amazing!
My recommendation: It is obvious. 

Shady Creek Winery 
This delightful winery in the eastern countryside of Michigan City is the perfect way to escape and unwind. The wine makers blend grapes from California wine country and Southwest Michigan. In addition to a wonderful location it also offers small plates and frequent events with expanded fare.

My recommendation: Petite Sirah and cheese plate for two. 

Stop by and enjoy what all the locals have to say about food and more.
Michigan City Restaurant Reviews.

Image compliments of John Avila

Other places worth visiting for a variety of reasons:
Bartlett's 
Overboard 12 On the Lake
Galveston's
Blue Plate Cafe
Jackie's Cafe
Swingbelly's
Acorn Theatre 
Journeyman's Distillery
Hammerś
More to come! Our neck of the wood is alive with all kinds of great fun! Where is your favorite? Add it to the comments.

Michigan City's Uptown/Downtown Area is Bustling!

Michigan City's Uptown/Downtown area is bustling and if you are in the Michiana or Chicagoland areas and haven't enjoyed the City by the Lake in a while or ever, then it is time to come on over and see what the Mainstreet Association is doing to improve this gem on the South Shore. 
This brief blog is an overview of the past few days. A more in-depth analysis of the places highlighted here will come later on. You do realize that Michigan City it is only a short, affordable train ride in from either South Bend or Chicago?  So what are you waiting for? For all our Chicago readers, why pay $50 for parking and 15% or more on taxes to enjoy great music and awesome cuisine? Come on over and tell them ArtSees sent you. See you soon! 

Labor day weekend started out Thursday evening for us as we kicked it off with sushi at Hokkaido Japanese Restaurant. The service was perfect. The young woman who assisted us took the time to explain the menu. We began with the tempura chicken appetizer and hot and sour soup. Both were perfect. Our rolls were tuna with avocado, tuna with tempura vegetables and the Philly roll, which is a smoke salmon with avocado and cream cheese. All fantastic! We will be back. Friday night was spent enjoying Michigan City's First Friday event. Anyone who has ever been to Manhattan will be delighted when strolling down Franklin St., because Steve and I both felt like we were back there. So, our choice for dinner Friday night was the patio at Ryan's Irish Pub. The place was hopping! Johnny the owner was manning the grill and cooking up some great specials. Steve and I shared the pork chop dinner and the walleye dinner. We created our own surf and squeal. smile emoticon It was perfect. No complaints whatsoever. The service, atmosphere, food was like being at a family cookout, except no one had to cook or clean. Again, sitting on Ryan's patio with all the people. lights, nighttime sky overhead was like sitting outside on the streets of Little Italy. We traveled down Franklin St., stopping in at a few places along the way and treated ourselves to a nice Ksara served up by Giorgios Michael Karayannis at The Pickle & Turnipand enjoyed a little musical entertainment by Peter Nye Music with Dan Moser at bass. Next stop - Maxine's Restaurant to enjoy the music of a very nice jazz combo and pleasantries served up by Ali and company. Great night! Keep it up Michigan City Mainstreet Association you are doing an amazing job! I suggest mixing it up - how about First Friday, Second Saturdays - Third Thursdays and Fourth Friday? smile emoticon 

Heston Supper Club: A Step Back In Time, With a Modern Flair

       Deep in the northern woods of LaPorte County Indiana hides a little town that is as tucked away and only a stone's throw away from the Michigan border rests Heston Supper Club. At one time the location of the Heston Supper Club, was the hub of a small rural town of Hesston in beautiful Galena Township, Indiana. The entire town was centered around the Post Office, the lumber and grist mill. Over time it evolved into Duffy's Tavern and Hesston Grocery Store.  (Hesston Indiana was named after an early settler P.M. Hess. The official post office was opened in 1877.)  
      In 1982 owners Time and Jackie Ohlund purchased Heston Bar and over time it has evolved into Heston Supper Club. The Ohlunds are committed to serving traditional American fare in the style of Supper Clubs that brought communities together for fine food, libations and conversation.
      Admittedly, we hadn't set out to dine at Heston Supper Club and were actually on our way to another dining establishment when we found ourselves meandering down country roads that link Tryon Road and the rest of LaPorte. The scenic beauty of Galena Township and the far northern area of LaPorte County are truly breathtaking. Needless to say, passing a sign that said "Heston Supper Club" was all we needed to see to turn the car around and head towards a little bit of heaven.

      Tim the owner and host warmly welcomed us immediately. The waiting area was very inviting and locals had no problem sharing their experience and recommendations. Tim told us it would be about 15 minutes and he was true to his word.
      The wait was pleasant and relaxing. I had a chance to talk with Tim about the establishment and he proudly shared the aspects of Heston that make it special. The overall atmosphere was reminiscent of places I have eaten at in the Northwoods of Wisconsin and Steve shared that his impression was the same. It felt like home to him. It wasn't long and we were brought to our table. Jeannie, a professional waitress with an understanding of true hospitality took care of our table. Even the bus-crew was entertaining and professional.
       We inquired about a few things on the menu and Jeannie was very knowledgeable as well as very proud of all that Heston's had to offer. Our first course was the special of the evening - heirloom tomato salad. It was exquisite. The tomatoes were just like I remembered growing up. Mr. Wood's the neighborhood tomato supplier would have been impressed. Along with our tomato salad was the standard cheese and crackers and fresh bread. Heston's signature cracker bread and spreadable cheese is very popular in the area and even available at local grocers. 
      Our entree's consisted of the half slab of ribs and the butt sirloin steak. Although Heston's is known for its prime rib, we chose to go with a smaller portion entree so as to sample the heirloom salad and dessert. Along with each entree you will have your choice of soup or salad and a potato or vegetable. Because we had already shared the heirloom tomato salad, we went with their house made soup. Gazpacho and clam chowder were the evening's special. Our side was summer vegetables and horseradish smashed potato's. Both were very good. We closed down the night with homemade peach cobbler. It was served with a large selection of fresh peaches, (not overcooked or overly sweetened) served over a shortcake biscuit sliced in half with a scoop of vanilla ice sandwiched between the biscuit. To finish off the dessert was fresh whipped cream. No cool-whip for Hestons!
      We were very impressed and even disappointed that it took us so long to get over there. We will be back and look forward to bringing our out-of-town guests. Heston Supper Club is a Michiana gem!

Restaurant Hours

Monday - Thursday: 4 - 9PM

Friday - Saturday: 4 - 10PM

Sunday: 3 - 8PM

*all central times

**lounge opens 30 min. prior to dining

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PHONE:

219.778.2938

EMAIL: 

Info@HestonSupperClub.com

Heston Supper Club

2003 E. 1000 North

LaPorte, IN 46350

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Heston Supper Club

2003 E. 1000 North

La