Tuesday : April 14, 2009

Don't Hold the Sour Cream

Here we have Grilled Chicken Tacos. By the look of them, you could almost call them Sour Cream Tacos. I don't use sour cream much, but lately I have been gorging on it. And, why not? The economy is in shambles. We might as well indulge.

Wednesday : April 8, 2009

Meet the Board

The newly formed Sustainable Food Policy Board for the City of Austin is now in effect. Who are the members? Check them out. The meeting got off to a slow start (Henry M. Robert would have shuddered) but picked up steam by the end. The bylaws were approved, the subcommittees were set and the next meeting was scheduled.

Wednesday : April 8, 2009

Instigator

One reader just accused me of eating too much pizza. Too much pizza!? Is that even possible?

Tuesday : April 7, 2009

Book Review: Urban Italian

Cookbooks are cooler than they use to be. They use to be static, stripped down lists of ingredients and, if you were lucky, a picture of what the final dish should look like. Today, you would rank in Amazon's basement if you put out a book like that. I just picked up Urban Italian by Andrew Carmellini. Great book. Chock full of all kinds of insight into technique and craft. I think the more a cook understands the underlying principals of what they are creating, the better the final product.

Tuesday : April 7, 2009

Cold Comfort

You should have listened to the crazy old lady working in the Nursery department at Lowe's. "I wouldn't put those's tomato plants in the ground till after Easter, it could still freeze." Then, you walk back to your car, sweating from the 88 degree heat, shaking your head.

Sure your new plants are dead from the freeze last night, but the good news is that you can still sneak in a few more comfort dishes. Above we have Vegetable Pot Pie.

Tuesday : March 31, 2009

Copy Cat

You find a favorite restaurant dish and you try to duplicate it at home. Rarely does it work out. My first venture was Sweet and Sour Pork (never really worked out, gained 10 pounds). My next was Orange and Coriander Crusted Halibut from Vespaio (NAILED it). Lately, I have been working on Capellini Neopolitano from Asti. It's a delicate pasta dish with only a few ingredients, which makes it a lot harder. You can't get off course with any one component. It's a fine line between Angle Hair and Capellini.

Tuesday : March 31, 2009

This Didn't Work

I have made Vegetable Tempura a few times, and most were a success. But, this last batch sucked. Undercooked and soaked in greese. I cut the vegetables too think and the oil wasn't hot enough. I should have used my mandolin and kicked down the $40 for that Fry Daddy I have been eyeing for the last 10 years.

Friday : March 27, 2009

Now It Begins

Tomatoes are starting to ripen in the garden. So, I took the opportunity to make the classic Mozzarella, Lettuce, and Tomato sandwich. Never heard of it? Neither had I. I guess it would be a MLT. (Not to be confused with the classic Mutton, Lettuce and Tomato.)

Thursday : March 26, 2009

Dinner Plans

Wild Game Banquet at Hotel Saint Cecilia. Sunday, April 26th 6:30pm: 10 courses of wild game from Central and South Texas, served in the courtyard of Austin's finest, newest and most exciting hotel. Join us for a feast of rare, esoteric, and hard to find truly wild ingredients. Exceptional attire is requested. Antelope, venison, game birds, bison and wild caught fish. Reserve quickly. $125 per person, BYOB, live music,outdoors. Reduced room rates of $200 for guests who would like to make a night of it. Please contact Michael Nestor, General Manager, for room reservations, Michael at 512.852.2424.

Thursday : March 26, 2009

Grilled Chicken Tacos

The weather seems to be vacillating. One day it's Spring, then it changes back to Winter. I'm trying to take advantage of the Spring days. So, during the last one, I fired up the grill for some Chicken Tacos.

Tuesday : March 24, 2009

Gardening Without the Work

Looks like a budding entrepreneur is cashing in on the gardening trend. ResolutionGardens.com will come to your house, install a garden and maintain it for a monthly fee. I'm not sure this is in the true spirit of gardening, but if you want Kale in your yard and you don't mind parting with green-backs this service is right up your alley. They installed Fonda San Miguel Restaurant's garden and it looks wonderful.

Monday : March 23, 2009

Restaurant Review: Mothers

I'm proud to be on top of the food chain, don't get me wrong. But, I have been eating a lot less meat lately. Some friends were in town that don't eat meat at all so we went to Mothers Cafe in Hyde Park. No meat served here, but it wasn't an issue. Everything was excellent. I am looking forward to going back. The only problem is that they are located in the vortex that is the Hyde Park Bar & Grill and Asti. A concentration of good food all within a 100 foot radius.

Monday : March 23, 2009

Bringing The People Together

I feel like I just got the sand kicked out of me. Last week was a busy one for Austin. If you didn't notice, there was Spring Break, SXSW, St. Patrick's Day and a NCAA basketball tournament in town. In these trying times, you need food that everyone can agree on. Pizza.

Tuesday : March 17, 2009

Irish Girls

I like Irish girls! Tonight, I cooked for two of my favorite ones. First Course: Hot and Cold Peas and Green Bean Salad. Most of this is in season right now. One of the best salads I have made. Simple and fresh. Hot side: Green beans, peas, pine nuts and shallot. Cold Side: celery, fennel, bib lettuce, lemon, parsley, lemon and olive oil.

Second Course: Chateaubriand with Colcannon and Apple, Onion, Raison Chutney over Port Demi-Glaze. Everyone went back for seconds. I have been told that is a good sign. Shout-out to Chris the Butcher at Whole Foods.

Tuesday : March 17, 2009

Crescent City Special

The New Orleans Jazz & Heritage Festival is coming up in April. That got me thinking about the region's food. What a eccentric mix of cultures: French, Spanish, German...

So, I tried my hand at a classic: Chicken and Andouille Sausage Etouffee (I know! but it's still Etouffee.) I I think it finished well. The only problem I have with these Southern classics is that the flavors get a little muddled together. Or, it could be that I am just not making it right.

Friday : March 13, 2009

Pizza Week

We have had pizza four times this week. I think I will make it again tonight. It might be the perfect food.

Wednesday : March 11, 2009

Quick Fix

Quesadilla's are quick and easy and don't have to be bad for you. This one uses Irish cheddar (skip the Velveeta) and Central Market's wonderful corn tortillas. The tortillas are only $1.49 a bag! Makes me wonder why I was going through the trouble making them myself.

Monday : March 9, 2009

Caesar Future

Smell that? That's the smell of Romaine growing. I have about a hundred heads going. So, that means I can make a Caesar that will feed everyone in Central Texas. I better get those croutons going.

Friday : March 6, 2009

Soy Ginger Salmon

The fish train rolls on (could I be the first one to say that?). Soy ginger marinated salmon with collards.

Thursday : March 5, 2009

American Classic

Can't deny the classic old American hamburger. I mix my ground round with onion, mustard and Worcestershire sauce. This is a great stage for condiments. Just so we are clear, there are no limits: mayo, ketchup, mustard, relish, kimchi. The bun is important, too. This time I went with toasted wheat.

Tuesday : March 3, 2009

Car Crash

It's kind of like getting into a car accident. When it happens, the guilty party is apologetic and wants to make it right. Then, they see how much it's going to cost them and their fangs come out. Case in point: Travis County installation of well pumps for watering parks...

"Farm has been providing locally-grown, organic vegetables to the Austin area since 1993. It is a vital part of and gives much value to our community. Recently they have suffered a water crisis. Water levels in Tecolote Farm's well dropped dramatically, and then went completely dry, soon after Travis County installed nearby high-production wells used to water recreation fields a few miles away. At first, Travis County officials indicated that if they had caused the problem, they would help fix it. Since that time, several highly-qualified hydrogeologists, including ones with extensive experience in studying and working with the local aquifer at issue have confirmed what Tecolote has always known: that the high-volume pumping by the County was at least a significant contributor if not a major cause of what has happened to Tecolote's water supply." Come on Travis County. Do the right thing.

Thursday, March 5, 2009, at 1:30 PM. The location will be: the Commissioners' Courtroom, 1st Floor of the Ned Granger Administration Building, 314 West 11th Street, Austin. Feel free to attend and show and voice your support in person.

Monday : March 2, 2009

Eat Fish

For some reason, I don't eat as much fish as I use to. Maybe, it is because it doesn't keep as long in the refrigerator, so it's not on hand as much as chicken or the like. Regardless, I'm heading back to fish.

I haven't made this in a while either, pan roasted vegetables. I use a mandolin to slice zucchini, squash, potato, onion... hell, what ever you have around. Fan them out on a sheet pan. Olive oil, salt and pepper. 450 till they're cooked and crispy on the edges.

Friday : February 27, 2009

Tea Emergency

It's Saturday night, you are out of the C.S. Lewis blend and you realize two things: the Tea Embassy is closed and maybe you should move to England. Fear not friends, emergency service is available through our friends at Whole Foods Market. They now carry the top sellers from the Embassy.

Friday : February 27, 2009

Riot In the Oven

Pizza night rages on. My new mantra is "patience, my brother". Currently, I am implementing three rises for the dough: two one-hour rises and a final fifteen minutes rise after the pie is rolled out. I'm getting really nice bubble action.

Wednesday : February 25, 2009

Stockpile

I have been trying to stockpile prepped items in an attempt to fend off saying "we don't have anything to eat, let's go out". Above is one such item. I much prefer hand-made pasta to dried. It pairs well with different sauces and reheats well. It easier to make then you think. It's just flour and eggs.

Monday : February 23, 2009

Approved

Checklist for an appropriate appetizer: 1.Size should be one to two bites (max) 2.Shouldn't be something that crumbles or breaks apart (messes up clothes) 3.Shouldn't be too greasy (messes up clothes) 4.Best if it can be picked up with a paper napkin (no knife or fork needed). Toasted baguette with goat cheese and red onion, marinated red bell pepper jelly.

Thursday : February 19, 2009

Surprise of the Week

This Spinach Quinoa that my wife made was surprise of the week. I have to admit that I had never had quinoa before (barely know what it was). Like most grains (seeds), they take well to ramping up their flavors. Using stock instead of water, adding in other vegetables (spinach here) and the liberal use of spices. It even reheats well.

Wednesday : February 18, 2009

Restaurant Review: Rosita's Al Pastor

Danger. Stay away. No body likes perfect food, especially me. On top of that, I think taco's Al Pastor are one of the things that are wrecking competitive civil war reenactments. But, being a good patriot, I like to stand up and lend a voice to things that are making the world a better place. And to that, I give you Rosita's Al Pastor. Word has it, they are roasting their pork on a vertical spit, with a pineapple on top. Old school. Small, family run, quality joint. And, the tacos are phenomenal.

Tuesday : February 17, 2009

Leeked Pappardelle

This was fun to make. Hand cut Pappardelle pasta with leeks, Prosciutto and a dried mushroom/breadcrumb topping. Smelled great, tasted great. Crunchy, savory, earthy, rich, slurpy. It's a party on a plate.

Cooked down leeks with white wine and chicken stock. The whole house smelled great. Who ever created leeks was a genius.

Friday : February 13, 2009

Production Report

Ford Motor Company production: down 40%. My Loquat tree production: up 400%! The last couple years yielded almost nothing from the tree. I think it was a combination of late frosts and fruit ghosts. This year is looking up. I guess that Ghost-B-Gone spray really worked as advertised.

Thursday : February 12, 2009

Jumbo Post, With Fire

Fired up the grill for a little Rosemary Pork loin. There is a reduced cream and mushroom sauce and a side of Spinach Quinoa.

Once again, B&B Charcoal is a welcome addition to this party. Central Market sells it locally.

The main event: trussed rosemary and pork. Pretty simple. When your neighbor who has a rosemary plant isn't home, go over and grab a bunch. Tie it onto the pork, salt and pepper, olive oil and get it on the grill. The rosemary leaves will burn and give the pork a great scent.