Tacos

The sight of that brightly striped awning in East Austin makes my heart skip a beat. Their tacos are classic. Cheesy migas and cool fish and radish tacos are sure bets at El Chilito. The true stand out at this taco joint is their roasted jalapeño salsa is a rich and smokey labor of love.


Torchy's, an infamous taco truck in South Austin, has some of the most delicious tacos I've ever come across. Their fried avocado taco is a must, with deep fried avocado slices, refried beans, and fresh pico, this one is warm and simple. Their pork is great when loaded up with fresh cilantro and lime. Sweet mango, spicy jerk chicken, bright cilantro, and a cool sour cream sauce make the brushfire their most complex flavor. Stunner.

No one loves their tacos like Austin... and me!

Image, from top, J. Neuberger

Smitten: Mrs. Myers

I'm sure most of you have seen Mrs. Myers sweetly packaged cleaning products.  Some of you might even have your favorite scent -- I've been in love with their gardenia line for ages, however, while staying at my brother-in-law's I've quickly become smitten with their newest basil scent.  It has notes of basil, apricot leaves, parsley, and eucalyptus making the scent is cool, clean, and relaxing.  While the hand soaps and candles are lovely, their counter scrub & window spray work like a charm & leave you with out worry of mystery chemicals left around you house.  With biodegradable ingredients, recyclable packaging, largely natural ingredients, and cruelty free policies how can you pass this stuff up.

Christmas Eve Brunch

Oft overlooked, Brunch is a great time to have friends and family over for a meal. Earlier this week, despite the chill and rain, we did just that. Using my dad's technique we whipped up a frittata with ground Italian sausage, shallots, scallions, fresh parsley, and Havarti cheese. He insists on beating the eggs with an egg beater because it gets more air to them. Once in the oven, the dish acts more like a soufflé than a frittata. I contributed one of my favorite salads, Grapefruit Basil Mint Salad. I adore this salad for it's flexibility and subtle yet complex flavor. Basil, mint, flat leaf parsley, scallions all work well in the salad, so which ever combination of those you happen to have on hand will work beautifully. Adding Kalamata olives and shaved Parmesan cheese flesh this dish out into a delicious light lunch too.

Grapefruit Basil Mint Salad adapted from Giada De Laurentiis

2 whole grapefruits, sliced in rounds
1 hand full fresh mint, chopped
1 hand full fresh basil, chopped
1/4 red onion, sliced in rounds and separated
1 tbsp olive oil
1/2 tbsp balsamic vinegar
salt to taste
pepper to taste

Insert your knife along the edge of the grapefruit with the blade resting parallel against the rind. Slice down the sides meeting the blade up where the last piece of rind was peeled off removing the skin & leaving the fruit. Once peeled, slice the grapefruit in rounds and arrange on a platter. Slice the red onion in rounds and place on top of the grapefruit slices. Top it off with chopped herbs, I used basil & mint, salt, pepper, olive oil, and balsamic vinegar.

We paired our frittata and salad with fresh squeezed orange juice mimosas, cinnamon sugared raisin toast, and good strong coffee.

Ponche Navideña

Our pre-Christmas Eve (yes, we start early) celebration was inspired by a trip to La Michoacana, a Mexican grocery chain in most cities in Texas. Congregating in the kitchen, we simmered a big pot of Posole all afternoon. We finished the evening off with a fresh batch of Ponche Navideña. This traditional Mexican Christmas punch, originating in San Miguelle de Allende, smells like heaven. It is citrusy, warm, and sweet -- that kick of tequila doesn't hurt either.

Ponche Navideña

16 oz. frzn. tejocote (hawthorne apples)

16 oz. frzn. guayava (guava)

8 oz. frzn. sugar cane

4 apples, sliced and cored

1 orange, sliced

4 prunes, dried

1 gallon jamaica (hibiscus tea)

1 1/2 c. sugar

2 - 4 sticks cinnamon

6 cloves

Combine all ingredients in a large pot & boil for 10 minutes. Serve in mugs with a shot of tequila, or your liquor of choice.

Christmas at home is especially cozy.

Bittersweet Chocolate Cream Cheese Truffles

Squishing cream cheese and coco powder between my fingers is my most vivid memory from childhood. Truffles were my first great feat in the kitchen. I was making them for my grandfather. When I was 7 or 8, My First Cookbook, a brilliantly photographed children's cookbook, was given to me for Christmas. In it is the best truffle recipe I have ever come across. It's simple, straight to the point, flexible, and most importantly, it makes delicious little truffles. A holiday season doesn't pass without my grandfather begging for more of these chocolaty treats.


Bittersweet Chocolate Cream Cheese Truffles
3 c. confectioners sugar
8 oz. cream cheese, softened
4 oz. unsweetened chocolate, melted
1/4 c. coco powder
1/4 c. shredded coconut

** Coco powder and shredded coconut are the two ingredients I decided to roll my truffles in but this recipe works great with many other "toppings." Try chocolate sprinkles, confectioners sugar, coco powder spiked with espresso or chili powder, crushed walnuts ... you get the idea.


Melt the unsweetened chocolate in a double boiler or in the microwave. Once the chocolate is almost melted mix it into the cream cheese in a large mixing bowl. Mix in the confectioners sugar until no more is visible. Roll out 1" balls of the mixture with your fingers and roll in the coco powder patting until the powder is stuck to the ball. Use this same method with the shredded coconut or another "toping" of choice. Place on a cookie sheet lined in parchment and refrigerate for 45 minutes or until they reach a firm consistency.

Smitten: Strainers

Okay, this one may seem a little underwhelming, but I treated myself to a 6" strainer as an early Christmas present & it has already become one of my most used kitchen tools.  It is perfect for straining and plating boiling pasta, one can of beans fits exactly for draining and rinsing, it even works well as a make-shift sifter.  This is the type of kitchen gadget that often gets over looked or crammed to the back of a drawer, so do yourself a favor, and put yours back in rotation.  Kitchen strainers can be found at most grocery stores, and of course, on Amazon.

Dad's Spaghetti & Meatballs

Driving 23 (!!) hours across the country builds a massive appetite. Luckily, we were driving to a home full of epicures. My dad greeted us with a huge pot of my childhood favorite: home-made spaghetti, meatballs, and Italian sausage. Classic.

Meatballs
1 lb. ground beef
1 c. bread crumbs
1 c. grated parmesan
1 tbsp. fresh basil
1 tsp. dried oregano
4 cloves garlic, minced
2 eggs

*Optional: For a larger crowd, add Italian Sausage sliced diagonally and browned in a 450F oven for 10 - 15 minutes. Add to the marinara with the meatballs.
In a large mixing bowl, combine all ingredients with your hands and roll into 1 1/2" balls. Put the balls on a cookie sheet drizzled in olive oil and roast in a 450F oven for appx. 15 - 20 minutes. Add to marinara sauce and cook over low heat for an hour or two.

Marinara Sauce
2 28 oz. cans of tomato sauce
1/2 white onion, diced
4 cloves garlic, minced
1 green bell pepper
1 tsp. basil
1/2 tsp. oregano
salt to taste
pepper to taste

While the meatballs are browning in the oven saute onions and bell pepper until soft in a 5.5 qt. (or larger) dutch oven. Add the garlic and herbs, saute another minute longer. Add the tomato sauce and simmer over low heat. When the meatballs come out of the oven add them to the sauce and cook over low heat for an hour or longer.
Boil your favorite pasta and top with meatballs, marinara, and freshly grated or shaved parmesan cheese.

Texas, My Texas

After loading the car in a frenzy, wrapping presents, packing almost every sweater we own, and whipping together a quick goat cheese and leek omelet, we're absolutely pooped.  So, I had better hit the hay, because in the wee hours of the morning, we're heading back home to big sky country.  I'm can't wait to spend some time with family, friends and the clouds.  

More about culinary escapades in Texas to come...

Mulled Wine

Drinking fresh mulled wine is like drinking a hug.  Among the cannon of "holiday" drinks, I find myself looking forward to a steamy mug of mulled wine more often than its peers.  Eggnog & hot chocolate are lovely, but both sit heavily and act more like desserts.  So, while you're waiting up for Santa why not trade your mug of nog in for a piping hot mug of mulled wine.

Mulled Wine  recipe from Ina Garten

4 c. apple cider
1 bottle red wine (Cabernet Sauvignon works well)
1/4 c. honey
2 cinnamon sticks *
1 orange or clementine, zested and juiced
4 whole cloves *
3 star anise *
4 oranges, peeled, for garnish

*if you don't have cinnamon sticks, whole cloves, or anise seed on hand their ground counterparts will do just fine.

Simple Supper: Cumin Rubbed Halibut with Saffron, Olives, and Leeks

Even in sunny California, the weather is getting colder and grey-er by the day. For some, bleak weather brings cravings for hot cocoa and creamy soups. For me, however, foods with a little more kick keep away the cold. This simple dish is quick and easy to prepair and the flavor is perfect for a chilly night.

Cumin Rubbed Halibut with Saffron, Olives, and Leeks
2 Halibut steaks, rubbed with cumin, salt & pepper
1 leek greens & whites, trimmed and diagonally sliced
2 cloves of garlic, diced
1/4 c. green olives (try them stuffed with jalapeño for a little more bite)
1 tbsp olive oil
1/2 c. good white wine
1/2 c. chicken stock
1/4 tsp. saffron

Optional: 1 c. pre-cooked rice pilaf (Trader Joe's Multigrain Rice Pilaf is excellent)


Heat the olive oil in a skillet over medium heat and soften the leeks, garlic and olives. Once soft, push the leeks, garlic and olives to the sides of the pan (as pictured above) and brown the halibut steaks on both sides. After browning add the broth, white wine and saffron (and pre-cooked rice pilaf if so desired) and simmer covered until the halibut is white & cooked through -- about 10 minutes.

Clementines and Chamomile

No better way to end a long cold day than with cookies, clementines, and a hot cup of chamomile tea.

Smitten: Baggu Shopping Bags

I have to admit, it was an uphill battle to remember to bring reusable grocery bags along on trips to the market.  Now, I can happily say Baggu has cemented the habit.  These super durable, brightly colored shoppers tuck away into a little pouch no larger than the back pocket of you jeans.  At $8 - $6 a pop, you can easily store one in your purse, desk drawer, glove compartment, and anywhere else you can cook up so you don't find yourself stuck bag-less again.

Simple Supper: Chicken Puttanesca

I adore a big bowl of warm pasta. Nothing is more comforting. However, on occasion, pasta just feels too heavy -- especially after weeks of holiday baking!! So, craving all the flavors of penne puttanesca, I decided to swap the penne for a chicken breast. What resulted was a light, warm, flavorful alternative to it's heavier cousin.

Chicken Puttanesca (for two)

2 skinned and de-boned chicken breasts

1/2 c. good dry white wine

1 c. chicken stock

2 anchovies

1 tbsp. olive oil

1 yellow onion, diced

1 shallot, diced

3 cloves of garlic, minced

3/4 c. grape tomatoes

1/2 c. sliced kalamata and/or green olives

1 c. arugula

Optional: 1/2 c. pre-cooked wild rice (you can often find wild rice at gourmet grocery stored pre-cooked which saves buckets of time)

In a skillet heat the olive oil and cook the anchovies until the are almost dissolved. ** Add the onion, shallot, and garlic and cook until translucent. At this point add the chicken breast and brown. When the chicken has browned on the outside, add the white wine, broth, grape tomatoes, olives, and rice (if you so choose). Simmer over med-low heat for 15 - 20 minutes. At the last minute, fold in the arugula. The heat from the broth will wilt it almost immediately.

**Note: The anchovies are instrumental to the flavor. The don't leave the dish tasting fishy, rather rich and salty. So, as intimidating as these little fish can be, keep your mind open and give them a shot.

Holiday Baking

My hubby and I spent a large part of the yesterday evening covered in flour and chocolate, but we finally got all of our holiday baking done! After flipping through dozens of cookbooks and websites, Ginger Chocolate Chip Bars, Espresso Brownies, Hazelnut Crunch and Peppermint Bark made the final cut.

Ginger Chocolate Chip Bars from Real Simple
yields appx. 32 bars

1 c. (2 sticks) unsalted butter, softened
2 1/4 c. flour
2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 c. light brown sugar
1 1/4 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
12 oz. (1 bag) semisweet chocolate chips

Heat the oven to 350F and butter and line a 9" x 13" pan with parchment paper. In a large bowl whisk together the dry ingredients (flour, ginger, cinnamon, ground cloves, baking soda and salt). In a mixer, cream the butter and sugar together. Add the eggs and vanilla and beat to combine. Slowly mix in the flour mixture. Fold in the chocolate chips. Spread the batter evenly in a baking pan and bake 40 - 50 minutes (or until a toothpick comes out clean). Let cool in the pan then cut into bars or cubes.


Espresso Brownies adapted from Mark Bittman's Brownie recipe
yields appx. 2 dzn. brownies

6 oz. unsweetened chocolate
16 tbsp. (2 sticks) unsalted butter
2 c. sugar
4 eggs
1 c. flour
Pinch salt
3 tbsp. instant espresso powder or ground dark roast coffee
1 tsp. vanilla extract, optional

Heat oven to 350F and combine chocolate and butter in a sauce pan over low heat -- the microwave will work just fine if you want to speed the process up a bit. While melting, butter an 8" x 8" square baking pan and line it with parchment paper. Butter that as well. Once melted, transfer the chocolate mixture to a bowl and mix in the sugar. Beat in one egg at a time and the vanilla. Combine flour, salt and espresso powder then slowly incorporate the dry ingredients into the chocolate mixture. Once all ingredients are combines pour into pan and bake for 35 - 45 minutes. Let cool and cut into bars or cubes.


Try these two recipes together. They bake at the same temperature for relatively the same time so it cuts down on your time in the kitchen!

As for the Hazelnut Crunch and Peppermint Bark, simply melt 6 oz. of white chocolate and 6 oz. of dark chocolate in separate bowls and incorporate 1/2 dzn. crushed candy canes and 1 c. toasted hazelnuts, respectively. Spread the white chocolate mixture and the dark chocolate mixture appx. 1/4" thick onto cookie sheets lined with parchment paper and cool in the refrigerator for 45 minutes. Once cool break into pieces and eat up!!

Smitten: Dansk Dutch Ovens

In aims of finding the perfect Christmas gift for her daughter, I spent the afternoon with my boss trying to name the most useful piece of cookware. After much debate, we concluded that a dutch oven is tops. It works well on the stovetop and in the oven, pasta boils perfectly in it, it's good for soups, and "one pot" dinners are a snap in them.

Though most commonly enameled, dutch ovens come in cast iron and non-stick varieties too. Many love the Le Creuset, but my heart lies with Dansk dutch ovens. Their lightweight enamel construction reminds me of the mugs that often graced my grandmother's table when we were kids. Their sleek mid-century design is endlessly pleasing and their amazing array of colors is to die for. I'm definitely smitten. Pick one up here.

Simple Supper: Broccoli Pecan Soup

Soup seems to be an infatuation of mine this week, so when I got to the gallery yesterday morning I so excited to be greeted with an immersion blender! I've never given one a shot & my boss had tired of it taking up space in the kitchen so she sent it home with me to test out. Here are the results:

Broccoli Pecan Soup

2 c. broccoli flourettes

6 - 8 yukon gold potatoes, cubed

1 onion, chopped

3 cloves garlic, diced

4 c. chicken or vegetable stock

1/2 c. heavy cream

1 tbsp olive oil

1 tbsp salt

1/2 tbsp ground black pepper

1 tbsp rice vinegar

2 big handfuls of pecans


In a deep soup pot warm the olive oil & saute the onions and garlic until soft. Add broccoli, potatoes, salt, pepper and broth and bring to a simmer. Simmer until veggies are soft then turn the heat off and add the cream and pecans. Blend with an immersion blender (or transfer to a food processor) and blend until smooth. Return to a simmer and add rice vinegar. The vinegar is key, it really highlights the flavor and makes the soup taste bright and fresh.

Apple Apple Pie

Truly tongue & cheek baking. Brilliant! This pie was made with a 45 watt carbon-dioxide laser which is certainly more high tech than most want to get in the kitchen. Why not give it a shot with a stencil & a good paring knife .. or even an x-acto.

Sourced from The Kitchen

Incredible Edible ... Grace Jones?

Yes, I've always considered Grace Jones is delicious, but not literally. Well, now you can count edible among her laundry list of accomplishments: model/singer/actress/muse. The icon has had her head recreated in chocolate for the cover of her forthcoming album Hurricane.

Story from the perpetually inspirational Refinery 29

Fennel & Grape Tomato Egg White Frittata

After baking and icing a birthday cake for the mister, I found myself with 12 egg whites and a bit stumped as to what to do with them. I hate to toss out perfectly good food so after mulling it over for a bit I came to the conclusion that an egg white frittata was an ideal way to use up those extra whites. Frittatas make a lovely light dinner, most veggies go well in them, and they only take minutes to cook up. Less time in the kitchen, more time to eat!

Fennel & Grape Tomato Egg White Frittata

1 dzn. egg whites
1 tbsp. olive oil
3 cloves garlic, diced
1 shallot, diced
1 bulb fennel, greens and whites, chopped
3 - 4 green onions, greens and whites, diced
10 - 15 grape tomatoes, halved
10 - 15 pickled button mushrooms, halved

Optional
2 tbsp. goat cheese or feta cheese

Preheat broiler and in a large cast iron (or another oven safe variety) skillet saute the garlic, shallot, fennel, and green onion in olive oil until soft. Add tomato and button mushrooms and warm though. Beat the egg whites and pour over veggies. Cook until the whites have almost solidified and the top is still liquid. Top with cheese and broil until golden (appx. 8 minutes) and cooked though.

Smitten: Prepara's Herb Savor

How many times have you pulled open the crisper drawer to find your parsley has wilted away? I know this has happened to me more times than I care to count. True, it might be more cost effective to plant a small herb garden, but if you green thumb is closer to a black (like mine) then you might try this guy. All you do is place you favorite herbs inside and fill the bottom with a bit of water. Keeping the roots submerged in water will keep herbs fresh for weeks. (This tool works a bit better than simply placing them in a glass of water because it retains the moisture longer.) Check it out here & here.

Downey Lemon Cake with Lemon Butterceam

I'll take any excuse I can get to bake a cake and there's none better than a birthday. Well, today is my husband's birthday and his request was for a lemon cake with lemon frosting. It was surprisingly difficult to find a traditional lemon cake recipe -- lots for lemon bunts with glaze, lots of lemon pound cake but none were quite right. The tried & true Cake Bible hit the nail on the head.

All-Occasion Downy Yellow Butter Cake

to be made in 2 9-inch cake pans

6 lg. egg yolks

1 cup milk

1 1/4 tsp. vanilla
1/4 tsp. lemon extract

3 c. sifted cake flour

1 1/2 c. sugar

4 tsp. baking powder

3/4 tsp. salt
1/2 tsp. lemon or orange zest

12 Tbsp (1 1/2 sticks) unsalted softened butter

Preheat oven to 350. Grease cake pans, line bottoms with parchment or wax paper, then grease again and flour. In medium bowl lightly mix the egg yolks, 1/4 cup of the milk, and the vanilla. In a large mixing bowl combine the dry ingredients and mix on low for 30 seconds to blend. Add the softened butter and remaining 3/4 cup milk. Mix on low until dry ingredients are moistened. Increase to medium and beat for 1 1/2 minutes. Scrape down sides, then add the egg mixture in 3 batches, beating for 20 seconds after each addition.

Scrape batter into prepared pans and smooth surface with spatula. Bake 25 to 35 minutes or until the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let cakes cool in pans on racks for 10 minutes.

Lemon Buttercream

Equipment - nonstick saucepan, greased Pyrex measuring cup, candy thermometer

6 lg. egg yolks

1 c. sugar

1/4 c. freshly squeezed lemon juice (I prefer myer lemons for baking)

1/4 c. water

2 c. (4 sticks) unsalted softened butter

1/4 tsp. lemon extract

Beat egg yolks with electric mixer until light in color. Meanwhile combine sugar, water and lemon juice in nonstick saucepan and heat, stirring constantly, until sugar dissolves and syrup is boiling. Stop stirring and boil momentarily. Immediately transfer the syrup to the Pyrex measuring cup to stop the cooking. Pour a small smount of syrup over the yolks in your mixing bowl and immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Beat at high again for 5 seconds. Continue with the remaining syrup and use a rubber scraper to get the last bits of syrup. Continue beating until the bowl is completely cool to the touch (this may take 5 minutes or longer). Gradually beat in the butter and the lemon extract.

(If storing for later use, place in an airtight container and bring up to room temperature. If necessary, it can be re-beaten to restore the texture, but not before it reaches room temperature or it may curdle.)

Ice the top on one cake and place the other on top sandwiching them together. Once sandwiched ice the entire cake with a spatula & decorate as you wish. I topped mine with lemon and clementine zest and pinwheeled lemon slices.

HAPPY BIRTHDAY, RAYME!!

Recipe adapted from The Cake Bible

Smitten: Cavender's

Who needs Frankincense & Myrrh when you've got Cavender's All Purpose Greek Seasoning. Made by a small family owned company in Arkansas since 1971, this stuff is all you need when is comes to meats.  It makes a stunning steak or pork chop rub enhancing it's given flavor, it's great mixed into hamburger patties to give them an extra kick, it ads complexity to sea food, and it's even good on eggs!  You can't really go wrong.  Certainly a pantry staple, pick yourself up a can here or here.

Nutella Hazelnut Cookies

I love peanut butter and all things that come with it. Peanut butter cookies, peanut butter cups, peanut butter and bananas, but my husband does not. Even a whiff of the stuff and he runs. So, I swapped Nutella for peanut butter in a favorite peanut butter cookie recipe.

Nutella Hazelnut Cookies:

1 1/2 c. all-purpose flour

1/2 tsp. baking soda

1/3 c. unsalted butter, softened

1/2 c. sugar

1/2 c. brown sugar

1 large egg

1 c. Nutella

1/2 tsp vanilla exract

Optional:

3/4 c. toasted hazelnuts or 1 dark chocolate hazelnut Ritter Sport bar broken into bits

Preheat the oven to 375F and whisk together dry ingredients in a bowl and set aside. In a mixer, cream the dry ingredients into the butter one cup at a time. Once mixed beat in the egg and Nutella. Finally, fold in the hazelnuts or Ritter Sport bar.

Shape the dough into 1" balls and place appx. 2" appart on a cookie sheet lined with parchment or wax paper. Keep them on the small side because these cookies like to spread out (mine turned out huge!). Bake for 10 - 12 minutes and place on a cookie rack to cool.

*Adapted from The Joy of Cooking's Peanut Butter Cookie recipe