"Cocina Castro"

This is a STL restaurant which only exists in your mind. Or if you are a dinner guest of the Castro family of Creve Coeur.

Sra.Castro made everything by and with a loving hand. The tapas style appetizer was a platter of what resembled refried beans but were actually mashed small red beans served upon a thick homemade Salvadorean style tortilla served in pita like wedges...just better. Accompaniements included queso fresco, fresh avocado slices and an amazeballs creamy chimichurri sauce like you've never likely tasted.  Score for the cocktail hour.

Dinner. Pork loin stuffed two ways both tender moist and delicious. One with a dried fruit and the other a more garlicky filling. If that weren't enough a gravy boat teeming with a marsala mushroom "salsa" (sauce) I'm still thinking about.

Sides. Sauteed plantains, tostones (fried  yuca) and a red bean and rice blend served casserole style were perfect sides for the pork loin. A simple heart of palm salad was also served. Plus a whole caddy of sauces which served as condiments- as if anything needed more flavor. 

Mr.Castro poured wine as host and their charming daughter made sure we ended our meal sipping Rum Chata on ice.  

Reservations are rarely extended so I believe Cocina Castro will have to be a virtual experience for most of you-I  only hope the pictures do Ana's hard work justice!

Modern Mexican at Cantina Laredo

A chain from Texas, Cantina Laredo is upscale Mexican. Delish cocktails like blood orange or white honey sangria served with chips and two salsas -one heated and more spicy and the other -chilled, milder but lotsa herbs!

I had enchilada de cangrejo -Rich lump Crabmeat with a chile arbol cream sauce served with sides of sauteed zucchini and rice. My friend had tacos de barbacoa which is slow roasted brisket served on steamed corn tortillas -"street taco" style.

This is not Tex Mex at all. Just another delicious interpretation of Mexican food now in Clayton!

Cassoulet @ Bar Les Freres

Ok this could have fed two as the dish was loaded with tender pork chunks, chicken and an amazing sausage seasoned with fennel. Even the traditional bed of white beans was exceptionally well seasoned, bordering on spicy. No better choice on the night of the first snowfall. Cassoulet is also a seasonal offering at BLF. Hearty!

"Cheese puffs" @ Bar Les Freres

Light as air dough around a gruyere filling. Not on the regular menu what a delight. Sorry their French name escapes me now but the server described them as cheese puffs so let's go with that!

Princess cake. Impossible to find in STL?

Princess cake illustrated layer by layer.  My love affair with this Swedish masterpiece began in 1990s  while living in Los Angeles. Readily available at L.A.'s Farmers Market (their Soulard Market), this became an obsession only when I relocated and discovered how hard it is to find across this country. Yes our new Ikea next year may have a single serve version in their cafeteria. Same idea but short in execution.

In any event here it is and if anyone knows a STL bakery making Princess cake,  I'm "all ears".

Honey and caramel frozen yogurt bars

Just try them!

The best frozen pizza ever

Imported from Italy, great vegetarian choices like eggplant and buffalo mozzarella with a drizzle of chili oil or potato and mushroom (suggestion: add some sour cream to finish).

Bake after you thaw at 475 degrees for 5 to 6 minutes, the crust is like pizza "back East".  I found these at Schnucks for $4.99.