Lovey Dovey, Pt. III

February 13, 2010 at 4:58 pm · Filed under Web Publishing

One of my favorite things in life is probably just a delicious, well-cooked dinner.  Don’t get my wrong, I’m certainly not making Osso Bucco or filet mignon each night, but when it’s a special occasion it’s really not that hard to pull out all the stops.

Here are a few delicious-sounding dinner items you can make to impress your Valentine:

Mustard Crusted Rack of Lamb – serves 2, cook time 1 hr

Ingredients:

• 1 rack of lamb, trimmed (about 1 1/2 pounds)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoons vegetable oil
• 2 tablespoons Dijon mustard
• 2 teaspoons minced garlic
• 1/4 cup seasoned bread crumbs
• 1 tablespoon grated Parmesan
• Fig Chutney, recipe follows, optional

Directions:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired. Recipe as follows.

Fresh Fig Chutney:

Ingredients:

• 2 1/2 cups red wine vinegar
• 1/2 pound light brown sugar
• 1 onion, chopped
• 1/4 cup chopped fresh ginger
• 1 1/2 teaspoons yellow mustard seeds
• 1/4 lemon, zested
• 1/2 cinnamon stick
• 1 3/4 teaspoons salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Directions:

• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they’ve given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer’s directions.)

***Editor’s note: A great thing to add to this dish would be some fresh vegetables – farmer’s market potatoes anyone?

Now, just in case any of you out there don’t eat red meat, here is an absolutely fantastic recipe for a great shrimp gumbo – after all, we do live in the south. (Alton Brown also happens to be a favorite of mine.)

Shrimp Gumbo – serves 6, cooking time 2hr 30mins

Ingredients:

• 4 ounces vegetable oil
• 4 ounces all-purpose flour
• 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
• 2 quarts water
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded and chopped tomato
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
• 1 tablespoon file powder

***Editor’s note: I prefer to leave out the sausage, but you can also add any other type of protein you may like – chicken, crab, etc.

Directions:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly.
• Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

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Lovey Dovey Pt. II

February 12, 2010 at 3:30 pm · Filed under Web Publishing

I happen to be of the opinion that a picnic lunch is one of the greatest ways to break a boring lunch routine and get away from the hustle and bustle. This year, V-Day conveniently falls on a weekend, providing the perfect opportunity to grab a basket (or lunchbox or grocery bag or whatever you have), fill it with some tasty eats and head to your local park or any place with a wonderful view.  If you’re in Austin, we’ve got plenty of small parks around the city, as well as the ever-popular Zilker and places like Mt. Bonnell.

The key to a good picnic lunch is packing food that tastes even better when it’s cold.  In case you’re surprising your lucky valentine and aiming to impress, a great recipe for a picnic is a quiche. Not only are they relatively easy to make (chop, whisk, layer, pour, bake), they can also be made ahead of time in case you’re busy running around on V-Day doing last minute errands.

Here is a good recipe I’ve tried once from Food Network. And, considering the picture they have doesn’t do the dish ANY justice, here is something to get your tastebuds tingling:

Spinach and Bacon Quiche – makes 8 servings, cook time 45 mins

Ingredients:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:

• Preheat the oven to 375 degrees F.
• Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Another favorite picnic staple of mine is the chicken salad sandwich.  I am always on the hunt for a good, from scratch recipe.  This one takes a little time, but I am more than sure you can find something to do while the chicken is cooking. I recommend picking up some fresh bread – if you live in austin, I’ve had friends suggest Sweetish Hill Bakery (also, apparently, their egg salad is pretty damn good) – to complement your fresh-made chicken salad.

Chicken Salad Sandwiches – makes 4 sandwiches

Ingredients:

• 1 1/2 pounds bone-in, skin-on chicken breast (about 1 whole breast)
• Olive oil
• Salt
• Pepper
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 scallion, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley or cilantro

Directions:

• Preheat the oven to 350°. When it is hot, put the chicken on a baking sheet, rub it with a bit of olive oil, and sprinkle with salt and pepper. Roast for 35-40 minutes, until completely cooked. Allow to cool.
• Discard chicken skin (one’s mouth is good for this), remove the meat from the bones, and cut into a 1/4 inch dice. Toss with remaining ingredients; taste and add more mayonnaise, salt and pepper, or lemon juice if necessary.

Both recipes are sure to impress your lucky valentine, just don’t forget to include a few extra things to round out the meal.  Suggestions? Considering the day, chocolate covered strawberries are usually a winner, but fruit you can share — like an orange — is always a good picnic choice.  Whenever you’re packing a picnic lunch don’t forget key things like silverware, paper towels and beverages.  Make sure the place you’re going will allow glass if you plan on bringing it, and keep in mind how you will dispose of your trash — foodies shouldn’t litter.

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Lovey Dovey

February 12, 2010 at 2:30 pm · Filed under Web Publishing

Hello again, everyone!  Once again we find ourselves right around the corner from another major food-related holiday, only this time it’s very girly and definitely not sports-related. Happy early valentine’s day to all of you out there – whether you’ve got a valentine or not, the day can still be fun and an opportunity to eat something new and different. The holiday doesn’t necessarily mean roses and reservations, and in this economy it’s understandable that some people may opt to stay home and cook a decadent meal rather than leaving culinary satisfaction to the chef at their local valentine’s hotspot.

Keeping this idea of cooking at home in mind, I’ve decided that I should begin a multi-part recipe rundown, so below you will find the first of several posts each containing two or three recipes for breakfast, lunch, dinner and dessert.  Oh, and because they are just absolutely adorable, here are some V-Day themed kitchen supplies:

• Who says hearts that are cold as ice are a bad thing?
• Put your plates on something special with these.
• While cooking in the kitchen, make sure not to get your fancy clothes dirty.
• And, let’s be honest, who can resist sugar cookies?

Now, on to the food —

Breakfast:

After having spent short stint in France about a year ago, I developed a soft spot in my heart for crepes.  I spent a fair amount of time wandering through parks and reading books in the grass, all the while eating crepes and drinking Orangina from a can. So, needless to say, when I saw this recipe I had to share.  It combines two of my FAVORITE foods, raspberries and chocolate.  And I know what you’re thinking, ‘chocolate for breakfast?’ Don’t worry, just tell your inner health nut that you’re getting a serving of fruit!

Chocolate Crepes with Raspberry Sauce

Makes 8 servings, prep time – 25 mins + chilling, cook time – 20 minutes

Ingredients:

• 1 cup fat-free milk
• 1/2 cup fat-free evaporated milk
• 2 egg whites
• 1 egg
• 1 cup all-purpose flour
• 1/4 cup plus 1/3 cup sugar, divided
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 4-1/2 teaspoons cornstarch
• 1 cup water
• 4-1/2 cups fresh or frozen raspberries, thawed, divided
• Reduced-fat whipped cream in a can
• 1 teaspoon confectioners’ sugar

Directions:

• In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
• In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
• Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
• Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
• Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
• To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar.

Heart Shaped Pancakes

***Editor’s note: I originally posted just the recipe, but when I tried it on Valentine’s Day, I had to come back and share some tips.

For a more traditional valentine’s breakfast idea, I personally chose to go with heart-shaped pancakes. I was originally on the hunt for heart-shaped sugar cookie recipes, but Martha Stewart has other plans for me.  As it turned out however, I had some old pancake mix in the cupboard and figured it would be a great time to use some of it.  Old being the key word though, I decided the pancake mix had seen better days.  In a slight panic, I checked the recipe Martha had generously provided and realized I had all of those ingredients on hand. Valentine’s Day brunch was saved! In her recipe she says to use a pastry bag to “pipe heart shapes, drawing V of batter in center of hearts to fill.”  Seeing as I didn’t have a pastry bag, I made my batter and spooned it into a plastic bag, sealed it and snipped a small corner off. Bingo.

The pancakes were amazingly easy to make, and could easily be adapted for other holidays — Christmas Tree shaped pancakes anyone?  They were also deliciously fluffy, and when paired with some pancake syrup and some bacon I found in the fridge, I had a quick and delicious brunch ready in no time.

My valentine was quite a fan.

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Superbowl Eats

February 5, 2010 at 8:14 pm · Filed under Web Publishing

It’s every football fanatic’s favorite time of year again…. Yep, that’s right, Superbowl weekend is upon us. Whether you have plans to attend a watch party or even if you’re just kickin’ it at home, feet up on the coffee table style, you’ve gotta make sure you have some good eats to go along with all that football.

Before food though, comes beer, and it must not go without mention that Central Market is now offering 20% off all beer until the big day.

When it comes to the munchies, there’s nothing like a good sports game to get us craving some chips and queso. And, honestly, who doesn’t love queso? Even to me, an individual known for her lactose intolerance, melted cheese and some just-thin-enough tortilla chips provide a perfect comfort food.  Filling enough to be slightly more than a snack, versatile enough to provide multiple varieties and seemingly never too hot, it’s safe to say that queso is a food from god in my book.  It can turn around a terrible day or provide a perfect end to an already great one.

In my family we’ve upheld a super easy queso tradition since I was really little: a little velveeta, a can of rotel and some microwaving. And just like that, presto-chango, you’ve got queso.

Other great alternatives and embellishments to standard melted velveeta include using some HEB brand queso blanco, adding some canned tomatoes and a little fresh cilantro.  To make it more substantial, make queso and add ground beef or sausage to it.  Heat up some fresh tortillas in the oven and make a little queso-infused taco.  For all you guac lovers out there, put some guac at the bottom of the bowl and cover it with some hot, fresh queso.  One word to the wise on this one though – make sure the guacamole is completely covered when you refrigerate the leftovers. That will help it keep longer.

And just in case someone out there doesn’t love queso as much as I do, here is a great little blog post I found when searching for slightly unconventional superbowl recipes. The pineapple chorizo nachos look particularly tasty to me, and there is even a potato-related recipe for your vegetarian guests.

pineapple chorizo nachos, photo courtesy of feelgoodeats.com

Hope you all have a lovely superbowl weekend, and may the Saints win! (Sorry couldn’t resist!)

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Tasty Up Trailer Tour

February 5, 2010 at 3:44 pm · Filed under Web Publishing

Austin’s widely varying food trailers have become a staple in this city.  Certainly not a foreign concept to the average food-inclined citizen, food trailers provide quick and imaginative bites to eat for their patrons.  This tasty trend has exploded over the past couple years, bringing a new meaning to street food other than that of the predictable, albeit delicious, BestWurst trailers scattered around downtown.

On Saturday, the 6th, there is a wonderful event for all foodies to enjoy. Several food trailers around the city have teamed up for the Tasty Up Trailer Tour and will be offering their wares at discounts or in smaller portions. Between noon and one, make your way to La Boite or Trailer Perk for some coffee and a name tag. Guests are then encouraged to make their away across the city to see the trailers on the tour in whatever order they please.  Join the expected group of a few hundred by bike or car. However you get there, just get there. And bring your dog.

So see below for the line-up (the Odd Duck and Texas Cuban are definitely on my list), make sure you bring cash and don’t worry… these trailers are anything but trashy.

All trailer info taken from the event’s facebook page.

La Boite (South)
1700 S. Lamar Blvd.
Free french press coffee until they run out; Mini versions of their famous pastries will be available for purchase.

Trailer Perk (East)
1602 E. Sixth St.
1/2 price coffee drinks all day and $2.50 for 1/2 sandwiches. They also plan to stay open later than usual – till 7 p.m.

Unless noted, all trailers below will at least be open from 1 p.m. – 5 p.m. for the tour — even if those are not their normal hours. All specials are subject to change at any time:

Austin Daily Press (South)
1207 S. 1st Street
$2.50 for any 1/2 sandwich or cup of soup (soup is spicy thai vegan/veg tortilla soup)

Brevita (South)
1219 S. Lamar Blvd.
Free samples of drinks and baked goods; 12 oz. latte w/ 2% milk and an espresso shot, any flavor syrup, $1

Franklin BBQ (North Central)
3421 N. Interstate 35
Sampler sizes $2-$4

Izzoz Tacos (South)
1207 S. 1st Street
$1 for Jarritos when you buy an old school crispy taco

Gourdoughs (South)
1219 S. Lamar Blvd.
Five donut hole sampler for $2, which will include the Naughty and Nice, Slow Burn, Flying Pig, Shortcake and ODB.

G’Raj Mahal (Downtown)
91 Red River
Smaller portions of all-star dishes: samosas ($2.50 or 2 for $4), soup ($3 a cup), wraps ($5.50), curries ($6), desserts ($3)

Lucky J’s (East)
1102 E. 6th St.
Try any 3 waffle tacos for $5; Special price on smaller size chicken and waffles

Odd Duck (South) – NOTE: will not be open till 2
1219 S. Lamar Blvd.
Smaller portions of popular dishes

Old School BBQ (East)
3001 Cesar Chavez at Pleasant Valley – East Side Lumber and Decking
Chopped Brisket Sandwich or steak burger – $3; belgian-style fries – $1

Spartan Pizza (South)
8504 S. Congress Ave.
10″ pizzas for $7 (normally $8.50). Red Shed Tavern next door will open at 3 p.m. for those wanting beer with their pizza.

Sushi-A-Go-Go (North Central)
4001 Medical Parkway
15% off for people who are in the tour

Texas Cuban (South)
1700 S. Lamar Blvd.
1/2 Cubano Sandwich $4, Croquetas – 2 for $3, Papa Rellena $3

Liberty Bar and East Side King (East)
1618 1/2 E 6th St.
Liberty Bar has great happy hour specials from 5 p.m. – 9 p.m. and East Side King will offer smaller portions of some of their favorite menu items.

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