The Laundry: Fenton, Michigan

This restaurant in particular was one that I knew I had to add at some point. Fenton is a cute little town, kind of in the middle of nowhere, and one of my favorite traditions as the seasons change is to visit my favorite garden (Heavenly Scent Herb Farm- this is a must go) and then grab lunch with my mom and sister and The Laundry.  After trying nearly half of the menu I can honestly say that this has NEVER disappointed me. They offer tons of different options from salads, to meat-packed sandwiches, even vegan options! They also have an extensive drink menu and quite possibly the cutest little bakery. No matter what you're looking for here, you'll find it.

On my most recent trip here I decided to try one of the vegetarian options, #46 The Information Operator. This is a hefty sandwich with swiss cheese melted on a balsamic marinated portabella mushroom, topped with caramelized onions, roasted red peppers and spinach. They also spread, arguably, one of the best sauces I've ever had, a special garlic aoili, on top and it really brings the whole sandwich together. The whole thing is meshed together by two thick slices of their house-made "downtown bread". I'm not a huge sandwich girl but this was by far one of the best dishes I've ever gotten here. 

This next item is something you can NOT knock until you try it. One of their signature cocktails is the ~Beetlejuice~.  This interesting concoction is made with Corralejo Reposado Tequila, Roasted Beet Jalapeno Shrub, Lemon and Ginger. Now, if I haven't lost you yet, this drink is one of the tastiest drinks I've ever had (and I was even a bartender at one point), my go-to each time I visit. I know all of the ingredients seem strange together, but the Beetlejuice is a smooth blend of earthy tones, some heat, and just that little bit of sweetness. It may not be for everybody, but it is definitely worth a try!

The Laundry is clearly not just a one hit wonder. As much as I would love to say they are best known for one thing in particular, they really hit each branch- food, drink, and baked goods. Their bakery is not to be underestimated. This is where they create all their bread, and their phenomenal desserts. From their award winning donuts all the way to their various pies, they sure know their way around the bakery. Stop in to try their seasonal pumpkin bug bar (one of my favorites)!

While I could probably write a five page review on The Laundry- I think i'll leave it at this: if you're looking for a mini getaway with a full promising meal, this is your place.

Cheers!

Lyssious

Roasted Vegetable Flatbread

I don't know what my obsession with flatbread has been but I have been LOVING on them recently. Just last weekend I had a girls night and invited my friends over to drink wine and make flatbreads. Then yesterday while at a local shop I stumbled across an inspiring flatbread cookbook- I think the universe is trying to tell me something... After reviewing some of the recipes in the book I decided it was time to head to the kitchen and create some new recipes myself. I wound up making a few dlyssious combinations, but this will officially be the first one I share!

*Pro tip* use pita bread as flatbread base! This is my hack to getting a flatbread with the perfect consistency, and it also takes a ton of time out of the equation. Also don't be afraid to play around with cheese and toppings- if you choose to use strong cheeses make sure you balance them out with contrasting flavors. Flatbread is so awesome because you have so much room to create unique flavor profiles.

- 1 Pita 

- Brussels Sprouts bundle
- Red and Golden Beats 
- Sweet Onion
- Cherry Tomatoes 
- Goat Cheese
- Pine Nuts
- Cranberry Bourbon Jalapeno Sauce (whatever sweet sauce you would like)
- Vegetable Oil


Instructions:

1. Preheat oven to 350. Thinly slice brussels sprouts, beets (make sure they are peeled) and tomatoes.

2. Place cut veggies on baking sheet and drizzle with vegetable oil. Place in the oven and cook for 30 minutes. 

3. In the meantime, chop up your onion into thick strands and caramelize. 
4. Start adding goat cheese on top of the pita evenly. 
5. When the vegetables (caramelized onions too) are done cooking, carefully place them on top of the goat cheese pita. Top the pita with pine nuts and place in the oven for 10 minutes. 
6. Take flatbread out of the oven and let cool.
7. Drizzle cranberry bourbon jalapeno sauce over-top for a sweet and spicy addition!

Butternut Squash and Goat Cheese Ravioli

Y'ALL I cannot express how excited I am about this recipe!!! Back in the day my mom used to buy this amazing butternut squash ravioli and would make it for dinner, and it was easily one of my favorite meals. Unfortunately a few years ago they stopped making the ravioli leaving my mom and I seriously depressed. Ever since then I have been searching high and low for some butternut squash ravioli and have just ended up disappointed. 

Finally, I decided I was going to challenge myself and make my OWN butternut squash ravioli. While I'm confident in my cooking abilities, let's be real- I don't know how the f*** to make pasta! Now my Italian ancestors are probably rolling over in their grave, but I decided to use wonton wrappers. At that point too I figured why not jazz this up some more and throw in some goat cheese and pecans, and let me tell you IT WAS D-LYSSIOUS.

- 1 pack of Wonton Wraps
- 1 Butternut Squash
- Vegetable Oil
- Chicken Broth
- Heavy Cream
- 1 log of Goat Cheese
- 1 package of Crushed Pecans 
- Eggs
- Alfredo Sauce 
- Basil


Instructions:

1. Start by cooking the butternut squash- after carefully cutting in half drizzle oil over top and bake for roughly 45 minutes at 375 degrees. 
2. While still warm scoop out the butternut squash inside and mash it with a fork until you have an overall smooth mixture (you can use a food processor to do this as well).
3. Then transfer the squash into a saucepan and add in only enough chicken broth and heavy cream to where it helps bind the squash together (you want almost a cookie dough texture), take off heat when well combined and let cool. 
4. Layout as many wonton wraps as you would like to make- I used a sheet pan to lay them on top.
5. Once cooled enough to handle, spoon out a dollop of the squash mix onto the wonton wrap. Continue this until all wraps have mix.
6. Add your desired amount of crumbled goat cheese and crushed pecans on top of the squash mix.
7. Brush egg yolk around the edges of the wonton to create a seal and take another wrap and place it on top. Pinch down the sides and try to squeeze out any air pockets, then leave it alone for a couple minutes to bind. 
8. Carefully drop your ravioli into boiling water and let them cook for around 2 1/2 minutes. 
9. After straining, pour creamy alfredo sauce on top and sprinkle with pecans and goat cheese. Finally, garnish with some basil and enjoy!