For more than 20 years we have been the downtown place for excellent soups, sandwiches and salads!


"You don't have to cook fancy or complicated masterpieces...just good food from fresh ingredients ..."
-Julia Child-
We try to do just that in the Courtyard Deli!




Relocation News!

Plumbing, electric, kitchen flooring all happening! We'll be open before you can say "great food!"

Monday, March 9, 2015

Today's Recipe is Whitefish Chowder!



Stockpot with Fish
My Grandparents lived on the Naples Bay and I grew up fishing and crabbing my summer vacations away. There was a dock with the helpful nightlight, attracting mosquitoes and bugs, luring in the medium sized game fish called Snook for this little girl to catch. My Grandfather had a great little fishing boat that we would take out to Gordon Pass and catch the big Snooks early in the morning. These were wonderful times! This beautiful game fish became delicious filets and the bones and heads became a rich fish stock that would become a staple in my soup repertoire. Since we are not living on the Gulf Coast (alas), we will need to befriend our local fishmonger, or make do with the resources we have handy. This recipe is geared for the later situation!
Veggie Options for Stock
Rough Veggies in Stockpot
                                                                             The Stock:
You will need the leaves and outer ribs of a bunch of celery, 2 carrots, 1 small onion, 4 cloves of garlic, and any other aromatic vegetable you like. I add bok choy. I like the flavor and it is high in Potassium, a mineral David and I both need. Chop all coarsely and place in a heavy stockpot.  Add some whole peppercorns, bay leaves and whole leaf thyme. Cover with water. Add 1 bottle clam juice and either your fish bones from the market or donate one filet of cod to the cause. Cover, bring to a boil, reduce heat and simmer for 25 min. Strain through a fine sieve and set aside.
Roux
Mirepoix and Roux
The Roux and Mirepoix
Assemble our mirepoix.  This is generally the starting point for most soups.  Dice the following:
5 inside ribs celery, 1 sweet onion, 2 potatoes.
Melt 1 C Butter in large saucepan. Add 1 C flour. Whisk until smooth. Cook over medium heat until slightly golden. Add mirepoix veggies and mix thoroughly.  Slowly add stock, stirring constantly. You will want this to be a bit thin as it will thicken as it cooks. Add four filets of cod, thyme, bay leaf, white pepper and salt to taste. Simmer 20 minutes.

The Finish:







Break up the fish pieces. Soup should be as thick as you like. The longer it cooks, the thicker. Taste and adjust the seasonings. Finish with heavy cream to thin and make a pretty white color. Enjoy!


Tuesday, February 10, 2015

Today's post is a Vintage Orange Upside Down Cake with an Orange-Honey Drizzle


So, first the moving news.. Heritage Antiques Owners Sandy and Dean Gogel are working feverishly to finalize the permits and plans and we should be under way very soon! The dining room is bright and airy with lots of sunlight and Tuscan Gold walls. Our new kitchen even has windows! Hooray! A beautiful double glass door opens into our spot offering great light from the stained glass window by the front entrance. Sooo..  in a nutshell, the new digs are beautiful!

As many of you know, David's health has been precarious this past year. He is winning the final leg in his battle against colon cancer! Feel free to send prayers, well wishes etc his way.

So with that said, let's make cake!!

This recipe hails from 1944. It was published in the Huntington, PA Daily News on March 14.
This delightful cake provided a little ray of sunshine in a rather dark time in our country's history.
The good bakers at BakeThisCake.com have updated the original recipe to correct the sugar and butter quantities, as the original was created when those items were rationed.

Here's the recipe!


Melt 3 T. Butter and 1/4 C. Brown Sugar in a small saucepan.
Melt and bubble for 3-4 minutes.
Pour into the bottom of an 8" round cake pan or pie pan.

Zest 1 T. of orange rind.
Trim off the rind and white pith of the zested orange. Slice into 1/2" rounds. Place all over the top of the butter/sugar sauce. (I used 2  oranges for this.)

Whisk-sift together 1 C flour, 1/4 tsp.salt, and 1 1/2 tsp. baking soda into a mixing bowl.
Cream 1/4 C butter with a mixer on medium for about 2 minutes
Add 1/2 C. Sugar and cream again for 2 minutes.
Add 1 egg and thoroughly incorporate.


Add the butter mix to the flour. Add 1/4 C milk and the orange zest.


Mix completely.Scrape/pour the thick batter over the orange slices.  I used wet hands to gently pat the batter into place. Put in the center of a preheated 375* oven for 20-25 min. Use the toothpick test to check for doneness. (toothpick comes out clean when poked into the center of the cake.)


While cake is baking, make the orange-honey drizzle.
Mix 1/3 C honey and 1/3 C. fresh orange juice in a small saucepan. Simmer for 5 minutes.




When cake is finished, invert into a pretty ceramic pie pan. (I use my pan from my dear friend Sara Culbreath of Tater Knob Pottery.)
Pour drizzle all over.Serve up a pretty slice of sunshine!


Saturday, February 7, 2015

Saltine Toffee and Chocolate Recipe

While the Deli is in it's reinvention stages, I thought I might use our blogspot to post recipes, news and other culinary related items! Also want you to comment and suggest, ask cooking questions, or anything else you'd like to talk (or blog!) about.

So, first the moving news.. We are finalizing the permits and plans and should be under way within a week. This building and renovating approval and permitting course is in the works! The dining room is bright and airy with lots of sunlight and Tuscan Gold walls. Our new kitchen even has windows! Hooray! A beautiful double glass door opens into our spot offering great light from the stained glass window by the front entrance. Sooo..  in a nutshell, the new digs are beautiful!

As many of you know, David's health has been precarious this past year. Whew. BUT we are winning and his surgery to finish treatment is Monday. Feel free to send prayers, well wishes etc his way.

With all this going on, I didn't get anything mailed out to our far flung family for Christmas. So this week, I have made two chocolate items. The first is an Italian Chocolate "Salumi".  Sounds weird, huh,  but its actually delicious. Dark Chocolate, Hints of Orange, Cashews and Almonds. The recipe and many other finds are on my Pintrest board "recipes of interest" by Krissy Fraser.


Italian Chocolate "Salami" or"Salume"

The second chocolate confection is a toffee with saltines as the base. Here's the handwritten recipe from my bestie Sharon BenDavid's mom.


Sharon's mom's wonderful recipe!



Spread soft butter generously on a foil lined sheet.

Lay saltines salt side up on buttered foil, which is now on a baking sheet!


Melt 1/2 C butter and 1 C brown sugar in a saucepan.


Bring to a bubbling boil, about 3-4 min over medium heat.


Pour over saltines as evenly as possible .
 Sprinkle some nice coarse salt over. (I used pink Himalayan!) 
Bake in a preheated 375* oven for 7 min.



Remove from oven and quickly sprinkle the chocolate chips over the warm cracker toffee.
Spread evenly as it melts. 
Chill. 
Cut into wafers and munch happily!
Store in a cool place! 
THANK YOU SHARON!!!

Thanks for reading and subscribe, share, comment, or do whatever  one does with a blog!
Krissy

Friday, January 2, 2015

Excited to be moving to 351 Church Street!
We will have frequent posts to keep you up to date on our progress!

Tuesday, December 30, 2014

2 days left to relish the 23 years of Great Fare at 113 Cheapside!
You know we are moving!  But did you know this? Read on!
We will have a drive-up / pick-up  door!! Check out Stillman Alley on your maps!
We will have food for you to take home for DINNER!
You will enter through beautiful antique blue doors on the middle of the building on Church Street  (look for the sunflowers!!!)
Browse through Lexington’s finest collection of stellar antiques!
We will have our same excellent lunch fare and more ! plus longer hours to enjoy espresso, tea and desserts!   
Our address is 351 Church Street, in the big white church with Heritage Antiques!
Our phone number 859-252-DELI (3354) will remain the same.
We look forward to once again be serving and delivering fresh & healthy fare to all!

Our last day on Cheapside will be Dec 31.
reopening in early - mid February!

Warm up with our Soups!! Call for delivery 252-3354!  
Red Chili
Buffalo Chicken White Chili
Cream of Asparagus with Shrimp
White Chili, Tomato, French Onion and Chicken & Wild Rice Daily

Today’s Great Lunch
Salad: Beef and Bleu Cheese Chef Salad
Special: Hot Brown Casserole
Side: White Mac and Cheese
Quiche: Three Cheese with Green Chilies

Order by phone for speedy lunch delivery!
CALL US ANYTIME AFTER 9AM-   252-3354 (DELI)
Find us at courtyardidelilex.blogspot.com for catering information!
Open Hours: Monday- Friday 11AM-2PM
113 Cheapside
Lexington, Kentucky 40507

859-252-3