Top Cleveland restaurant chefs share 6 great recipes, perfect for making at home –

Restaurant News

CLEVELAND, Ohio — As the pandemic continues, entrepreneurship endures. Many restaurateurs have put together some alluring options for takeout and delivery, now including (hurrah!) some very attractive and life-affirming cocktails.

But when they’re not cheffing for us, they are cooking at home, with the same ingredient deprivation that everyone else is dealing with. So how do the pros do it? We turned to some chefs for a little guidance, and these recipes are the result. They may make you rethink the possibilities of your own pantry.

And while you’re cooking –yet again — consider taking a night off one of these days. There are a gazillion options and eating “out” right now grants you a gold star in the good-deed column. Restaurateurs are working hard to keep their staffs employed and paid. You can help. And don’t forget the delivery guys and gals. Tip them extra well!

Brandon Chrostowski’s Pantry Lamb Tagine

“While I realize that a dish like tagine may be intimidating to some, this recipe is not only approachable but will leave everyone inspired. The simplicity of it allows the main ingredient, lamb, to show off its gentle side by being wrapped in flavor “blanket” of spices. In just a few steps, all elements easily come together to yield a fantastic and enjoyable meal for the entire family or an intimate date night at home!”

2 lb. cubed lamb, shoulder, or leg meat

¼ cup olive oil

1 28 oz. can diced tomatoes

1 8 oz. can tomato sauce

¼ Cup raisins (golden preferred)

¼ cup dried apricots

1/3 cup prunes

¼ cup honey

1 32 oz. carton chicken or beef stock (or bouillon)

½ teaspoon ground cardamom

1 teaspoon garlic powder

½ teaspoon turmeric

¼ cup toasted slivered almonds (or chopped whole)

16 mint leaves (optional) torn or chopped coarsely

Preheat Oven to 375 degrees. Brown lamb in a Dutch oven or roasting pan on stovetop, turning to brown all sides evenly. Deglaze pan with 3 oz. of the stock or bouillon. Add and evenly distribute all remaining ingredients, except almonds and mint. Cover tightly with lid or heavy-duty aluminum foil and braise in oven for 90 minutes. In the meantime, prepare couscous or rice per box instructions. Remove tagine from oven and spoon over couscous or rice on individual plates. Garnish with almonds and optional mint leaves. Enjoy!

EDWINS Leadership and Restaurant Institute:; 216-921-3333, 13101 Shaker Square, Cleveland.

EDWINS, the restaurant that defines fine French dining in Cleveland, is doing curbside takeout and delivery Monday-Saturday, with 3-Course Meals for 4 for $40, and many other excellent options. Wine and cocktails to go are also available. See website for details.

Jen Wirtz’s Oma’s All-Purpose Crepes

“Crepes were a big part of our Sunday tradition when I was young and living with my mom, brother, sister, at my opa and oma’s tiny little two-bedroom house in Brookpark. It was a chaotic time, but these crepes represented a time for us to sit down as a family together. As a third-generation owner of Der Braumesiter, it’s important to me to maintain the integrity of our family’s history and heritage. This recipe is actually my oma’s , the same one we use in the restaurant today on our Sunday Brunch menu.

I love crepes because they are basically a buttery wrap for just about anything. Recently, I’ve been on a smoked salmon, horseradish sauce and cucumbers kick, but am also enjoying a sweet version using nutella.”

1 cup flour

2/3 cup club soda (substitute with water if necessary)

2/3 cup milk

2 tablespoons melted butter

1 tablespoon granulated sugar

Sweet or savory fillings (ham, sautéed vegetables, jam, Nutella, etc.)

Mix all ingredients (except fillings) plus 1/8 teaspoon salt well in a medium bowl. Refrigerate 15 minutes to allow batter to settle. Heat a medium non-stick skillet over medium-high heat. Pour about 3 Tablespoons of batter into pan, swirling pan to create a thin even coat of batter. Let cook about 30 seconds, crepe edges should be brown and crispy, flip with flexible metal spatula and bake on other side for about 10 seconds. Remove and repeat with the rest of the batter. Fill with your choice of sweet or savory fillings and roll or fold in quarters to serve.

Der Braumeister: 216-671-6220, 13046 Lorain Ave. Cleveland

Family owned and operated since 1983, Der Braumeister features a fresh mash-up of Old World German tradition and modern American cuisine in one of Cleveland’s oldest classic ethnic-styled restaurants. Now featuring a full menu of food, wine, and beer, including a Feed 4 for $40 dinner special, for curbside take-out and delivery. See website for details.

Doug Katz
Doug Katz talks with guests at his Zhug restaurant. (Photo: David Petkiewicz, Petkiewicz,

Doug Katz’s Southern USA BBQ Pork Rib Recipe

“Everyone has their favorite regional barbeque rib recipe. Ours is sweet and saucy, spiced with smoked peppers, and braised in beer. This roasted version allows you to enjoy our ribs even if you don’t have access to a grill. But if you want to do a little outdoor cooking, these would be great to finish on a grill for the final baste.”

2 slabs baby back ribs (About 11 bones each)

Fire Spice/BBQ rub packet (Or your favorite spice rub)

1 small yellow onion, peeled, quartered, separated into layers

2 garlic cloves, peeled and crushed

12 oz. beer (Preferably lager or pilsner)

1 cup cider or other vinegar (Not balsamic)

2 Cups ketchup

2 tablespoons unsulphured molasses (Optional. If not using, add 2 tablespoons additional brown sugar)

¼ cup granulated sugar

¼ cup light brown sugar

Remove ribs from package and pat dry. Season with 2 tablespoons salt and all but 1 teaspoon of spice rub, making sure to rub mixture on both sides. Refrigerate, covered, from 2 hours to overnight. Preheat oven to 350 degrees. Scatter onion and garlic in roasting pan large enough for ribs. Mix beer, vinegar, ketchup, molasses if using, sugars, 1 teaspoon salt and remaining rub in large mixing bowl. Add mixture to roasting pan, add ribs (meat side up) and cover pan tightly with heavy foil. Cook ribs 2 hours, until fork-tender. Carefully remove foil and brush ribs with BBQ pan sauce. Cook another 15 minutes to brown, brushing with sauce once or twice. Serve ribs with extra sauce and your favorite coleslaw and potato salad.

Zhug: 216-862-2508, 12413 Cedar Road Cleveland Heights

Way back, about a month ago, there was often an hour-long wait for a table at Doug Katz’s hot new Middle Eastern-inspired small plates restaurant. Now you can have Zhug at home, whenever you want. Order off the curated menu for curbside pickup or delivery (possibly brought to you by Doug himself!), wine, beer, and cocktails also available. See website for details.

Joy Harlor’s Jazzed Up Mac & Cheese

“When my kids were young and meals needed to be made in a hurry, Annie’s Shells and White Cheddar Macaroni and Cheese was a staple in the pantry. I was always trying to sneak vegetables into their diet, so dressing up this boxed pantry favorite was quick and easy. Who doesn’t love mac and cheese?

2 6 oz. boxes Annie’s Shells and White Cheddar Macaroni and Cheese, cooked according to instructions, do not overcook!

½ cup ricotta cheese

¼ cup sundried tomatoes

½ white onion, finely diced and sauteed until soft and translucent

8 oz. mushrooms, sliced and sauteed until soft

Handful of fresh spinach (Frozen is OK, defrost and drain well)

½ cup peas, fresh or frozen

½ teaspoon red pepper flakes

¼ cup bread crumbs (Optional)

Preheat Oven to 350 degrees

Mix everything together in a medium bowl. Spoon into small casserole dish and top with bread crumbs, if using. Bake 25 minutes until golden-brown and crispy on top.

Le Petit Triangle Café: 216-281-1881, 1881 Fulton Rd. Cleveland

Petit Triangle has been turning out charming chic French Bistro Food for over a decade for breakfast, lunch, and dinner. They now have almost the exact same menu, all available for curbside service and delivery, plus daily specials and a very tempting take-away mimosa kit. See website for details.

Eddie Tancredi
Chef Eddie Tancredi at Distill Table in Lakewood. (David Petkiewicz,

Eddie Tancredi’s Beef Bolognese

“Beef Bolognese is a stew of ingredients that are already in most people’s pantry. It’s a filling comfort meal perfect for these times.”

1 lb. ground geef

3 garlic cloves, finely shaved

1 Spanish onion, medium diced

2 tablespoons ketchup

1 tablespoon dried oregano

2 tablespoons red wine*

1 48 oz. can crushed tomatoes

1 lb. fettucine

2 tablespoons grated parmesan

Heat a medium-large pot over medium-high heat. Add onion, then garlic, cook until onion is translucent, about 5 minutes. Remove and cook beef in same pot until lightly browned, return onion and garlic, add red wine and deglaze pan. Add ketchup, oregano, and tomatoes to pot, simmer 20-25 minutes. Season with salt and pepper. Meanwhile, cook pasta according to package instructions. Drain well. Divide onto 4 plates, top with sauce and parmesan.

*Since you’re only using 4 oz. of wine, I recommend drinking the rest while cooking. Enjoy!

Distill Table: 216-505-5188 14221 Madison Ave. Lakewood.

A restaurant attached to a distillery is sheer genius, and when the place was full, a very good time was had by absolutely everyone. Now, Distill is creating affordable nutritious dishes featuring a variety of options and meal plans, including six heat-and-eat entrees for $75.00. Curbside pickup and delivery available, including beer and wine, rumor has it that cocktails are not far behind. Every order includes a handy 2 oz. bottle of hand sanitizer. See website for details.

Bridget Thibeault’s Chocolate Pot de Crème

“We’ve had the pot de creme on our menu since the day we opened because we wanted to have some signature French desserts since we are a European style bakery – crepes, macarons, croissants and more. It also is one of our gluten free items, which are always very popular.”

5 egg yolks

2 tablespoons granulated sugar

6 oz. dark chocolate, finely chopped

6 oz. milk chocolate, finely chopped (Any combination of dark and milk chocolate can be used)

1½ cups heavy cream

½ cup half and half, or whole milk

1½ teaspoon vanilla

Whisk yolks, sugar, and salt in medium bowl until combined. Whisk in cream and half and half or milk. Pour into medium heavy-bottomed stainless-steel pot. Cook over medium-low heat stirring constantly with rubber heat-proof spatula until thick and custard-like, about 5-6 minutes. Immediately pour through fine mesh strainer over chopped chocolate, let sit about 3 minutes to melt chocolate. Whisk until smooth and pour into 10 espresso cups or divide into dessert dishes. Chill until ready to serve. Garnish with whipped cream if desired.

Luna Bakery & Cafe: 216-231-8585, 2482 Fairmount Blvd. Cleveland Heights

You could always count on Luna for excellent artisan breakfasts and lunches, along with the city’s lightest crepes and very best birthday cakes! It’s all still available for curbside pickup and delivery all day long. See website for details.

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