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What is Tango?
Tango Restaurant has suffered from an identity crisis. Our outdoor signage contributed to the problem with one sign reading “Tango Tapas Restaurant and Lounge”. Meanwhile, our neon sign had a picture of a flamenco dancer with the name “Tango”. This summer we are adorning our 1908 building with new signage to freshen our look and focus our identity. Neon lights designed to appear as tango dancers will protrude from a rust colored background enhanced with a lit “Tango Restaurant and Lounge”. For fans of the old neon sign (myself included), do not fear. The old neon sign will be “recycled” and will be hanging high above from a wood pillar in the middle of the dining room. A special thank you to my wife who agreed to drive her ten year old Mazda a little bit longer to help fund our signage so we could “find our identity”.
Cheers!
—Travis Rosenthal
Owner
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Featured Recipe:
Lemon Flan
Flan is a dish whose popularity in Latin Countries cuts across all borders.
—Anna Holberg
Pastry Chef
(makes approximately four cups)
Flan
1 1/2 C. milk
1 C. cream
3 yolks
3 eggs
3/8 C. sugar
1 1/2 lemons zested
Pinch of salt
For caramel bottom of ramekins:
1 1/4 C. sugar
3/8 C. water
Set oven to 300 degrees. Lightly spray ramekins with oil. Make medium colored caramel with sugar and water over medium-high heat. Once you’ve reached the desired color, pour into bottom of ramekins and let harden.
Bring milk, cream, lemon zest, salt and half of sugar to a boil. Turn off heat cover with foil and steep 10 minutes. Meanwhile, whisk yolks, whole eggs, and remaining sugar together. Slowly pour the cream mix into egg mix while whisking constantly. This will temper the eggs. Strain mixture through a fine sieve.
Pour custard mix over caramel into ramekins. Set ramekins in water bath and cover with foil that has been pricked with a few holes. Bake until set. Remove from water bath and cool to room temperature on your counter. Put in refrigerator for a minimum of 6 hours before serving.
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(recipe continued)
To unmold flan: Run a knife around flan, turn over onto serving plate and gently shake to release. Serve with lavender shortbread and Enjoy!
Lavender shortbread
2 C. flour
2/3 C. sugar
1/4 tsp. salt
1 C. chilled butter cut into chunks
2 tsp. vanilla extract
1 Tbsp. dried lavender
1. Mix flour, sugar and salt in food processor.
2. Add cold butter and pulse until a crumbly consistency.
3. Add vanilla and lavender and pulse until combined.
4. Press into mold (ex: 9 inch tart pan) and bake.
5. Bake at 300 degrees until golden brown.
6. Cut into pieces.
Running of the Bulls
Runners scattering from the bulls
Los Sanfermines (July 6-14), Pamplona, Spain
In the famous encierro (bull running) six bulls are released early each morning to run from their corral through the narrow, cobbled streets of Pamplona. On the last night of this week-long, non-stop party, crowds with candles sing Basque songs in the main square. The event gained worldwide fame after Ernest Hemingway described it in his novel The Sun Also Rises.
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