The Recoil

A few months ago we took a quick trip to San Francisco. I love that city. The crisp weather, the bright houses, the ocean air, the green parks, it's just perfect. On our long weekend we stumbled across a bar called The Bloodhound. It had a kind of rustic west meets a moody speakeasy vibe & we fell in love. Namely because of The Recoil. Silly name, yes, but the drink is perfect! So perfect that we stopped back in three times that weekend. Ever since our return home its been haunting me.

The Recoil

adapted from The Bloodhound
1.5 oz. bourbon (I prefer Bulleit.)
.5 oz. St. Germain elderflour liquer
.5 oz. freshly squeezed lime juice
a splash of ginger beer (Not ginger ale, please! Ginger beer has a spicy kick & it really makes the cocktail.)

2 springs fresh mint

Fill a cocktail shaker with ice & shake the first 3 ingredients 20 times. Strain into a pint glass filled with ice - the Bloodhound uses pint Mason jars, which is a very cute touch - top with ginger beer. Garnish with a lime & mint.

Fall Travels

I've been in Washington DC frantically installing Ray's show, bar hopping, hanging out with the boys & generally enjoying life this past week. The opening went off without a hitch but prepping for an entire show proved to be a bit more time consuming than either of us anticipated. We knew it would take a bit of time but not all of it. Despite our packed schedule we managed to squeeze in house-made noodles in Chinatown & a late lunch at the incomparable Hank's Oyster Bar.


Oysters can certainly be had on the Gold Coast, but nothing can beat a good Atlantic half-shell. Buttery potato rolls, crisp crab cakes & killer Bloody Marys with pals always wipe away the tension of a frantic week. The beautiful late summer afternoon didn't hurt either.

Now that we've gotten the show up & classes are back in full swing all we have left on our overloaded fall schedule is a cross town move. So, if I make it though this week alive, posting should resume as usual. Stick with me readers!

Camping: Hunter's Stew

Every summer, like clockwork, we packed up & headed out to the Ouachita National Forest. We swapped out our back yard for the Little Missouri River, traded in our cozy beds for sleeping bags & sparked our citronella candles. There was one thing that never changed though - our food! Over the crackling campfire, my dad always found ways to make meals interesting. S'mores & hot dogs of course popped up on the menu, but my favorite camp-food was Hunter's Stew. More like an abbreviated meatloaf, we always kicked off our trip with this meaty "stew." I'm sure my dad had an elaborate story tacked to this meal, but it has since slipped my mind. All I can remember is how juicy & delicious it was. So, to celebrate Ray's first official camping trip (one weekend in Marfa doesn't quite count) I knew just the thing. 

Hunter's Stew, for 4

2 lbs. ground chuck

2 carrots, sliced

1 bulb fennel, sliced

1 medium gold potato, sliced

2 cloves garlic, minced

1 leek, sliced

2 tbsp. olive oil

salt & pepper to taste

Salt & pepper the ground beef. Fold in the garlic. Form four patties. In a large square of foil, make a bed of potatoes & fennel then place a patty on top. Top the patty with leeks & carrots. Salt & pepper once more to taste. Drizzle with olive oil.

Wrap tightly & toss in the fire (nestled along the coals) for about 35 minutes turning ever 7 - 10 minutes or so. If you're making this dish at home, bake in a 375F oven until the beef is cooked through (about 15 - 20 minutes). Garnish with ketchup if you like.

Pissaladière & Flammkuchen

We're finally settled back in sleepy Santa Barbara. It's always comforting to get back to your own bed, routines & kitchen, but I can't say that I don't miss Texas (already!). To soothe my Austin longings I decided to re-create a meal we had while tromping through Austin friends. Sure, we scarfed down tons of yummy tacos, Tex-Mex & the like but that's not the grub that sticks in my mind. A quiet dinner with friends at a (relatively) newly minted east side gastropub, The Good Knight, is what I find myself craving. This cozy little spot served up modest, rustic French fair & amazing old school cocktails. Most of us snacked on Flammkuchen, an Alsatian staple of rolled dough topped with crème fraîche, onions & bacon. I couldn't twist anyone's arm to share Pissaladière (a pairing of olives & anchovies on a crust). Apparently that 80's anchovy trope still holds true. 

When I recreated the two Provençal pizzas (for lack of a better term) at home I opted for blue cheese on the Pissaladière instead of my favorite salty little fish so I wouldn't be stuck eating an entire pizza & swapped raw onions for caramelized ones in the Flammkuchen to highlight the slaty bacon.

Pissaladière, for 4 - 6

1/2 c. kalamata olives

1/2 c. green olives

1 c. ricotta cheese

1/4 c. blue cheese, crumbled

2 tbsp. olive oil, divided

coarse salt

1 prepared crust*

Preheat the oven to 400F. Stretch the crust to fit a large cookie sheet (9" x 13" or so). Drizzle the crust with olive oil. Spread the crust with ricotta cheese leaving about a 1" border. Top with both olives & blue cheese. Salt & oil the crust. Bake for 15 - 20 minutes or until the crust is

golden.

Flammkuchen, for 4 - 6

3/4 c. crème fraîche

4 strips bacon, sliced

2 large onions, sliced & caramelized

3 tbsp. olive oil

coarse salt

1 prepared crust*

Preheat the oven to 400F. Caramelize the onions in olive oil over medium heat for about 20 minutes. Meanwhile, stretch the crust to fit a large cookie sheet (9" x 13" or so). Drizzle the crust with olive oil. Spread the crust with crème fraîche leaving about a 1" border. Top with both bacon & onions. Once topped, drizzle with a bit more crème fraîche. Salt & oil the crust. Bake for 15 - 20 minutes or until the crust is golden.

Kitchen to table time (not including the dough): 45 - 55 minutes

*Homemade is best & takes little time, but if you're in a hurry you can pick up store-bought dough at most grocery stores.

Simple Supper: Lemon Pepper Pappardelle with Parsnip Ribbons & Capers

Nothing beats a quick & easy supper. Nothing's quicker & easier than pasta. I imagine most folks round out their weekly menu with a pasta dish or two; I know I do. Pasta can get a bit mundane now & then though, so I like to mix it up with different varieties of pasta.

Aptly named, pappardelle, a broad fettuccine like egg noodle that nears an inch wide, gets its name from the Italian verb "pappare" meaning "gobble up." Traditionally prepared with wild boar or hare sauces, I prefer this light pasta tossed with simple fresh herbs, olive oil, & sharp parmigiano reggiano. Though not commonly used state side, this noodle is incredibly popular in Italy -- there are even festivals in it's honor. Sounds a little better than the Fire Ant Festival I grew up with.

Lemon Pepper Pappardelle with Parsnip Ribbons & Capers

2 c. cooked parpadelle pasta

1 tbsp. capers

2 cloves garlic, minced

2 medium parsnips, sliced in ribbons*

1/8 c. fresh basil, chopped

1 tbsp. olive oil

1/2 lemon, juiced & zested

salt to taste

pepper to taste

Bring salted water to boil in a medium pot. Boil the pasta for 8 minutes for al dente. Meanwhile, in 1/2 tbsp. olive oil sauté the parsnips* & garlic until soft. Toss in the capers & lemon juice and sauté a moment longer.

Once the pasta had cooked through, drain & toss in the pan with the parsnips, garlic, & capers. Sprinkle with fresh basil & lemon zest. Salt & pepper the dish to your taste. Finally, drizzle with the remaining olive oil & toss to combine. Garnish with freshly grated parmigiano reggiano.

*The parsnips can be cut into ribbon like strips using either a mandoline, vegetable peeler, or sharp paring knife. Just remember to watch your fingers!

Back in California

After twenty three hours in the car, tons of bad fast food, and lumpy motel mattresses, we've finally made it back to California.  Updates suffered a tad during the vacation, but it was a much needed visit back to Texas.  I've missed road side burger dives, cheap taco stands, and cold cold Lone Star.  Now that we're back and stocked up on great second hand cookbooks and new kitchen gadgets I'm itching to get cooking again.  More recipes to share later, but now it's time to unwind and curl up with a box of hard earned Chinese take-out.  I hope everyone had a lovely and delicious holiday season and here's to a bright New Year!

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

Christmas at home is especially cozy.

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...