Dried Chiles and Gluten-free

What do sliders, mini-desserts and noodle dishes all have in common? All were hugely impactful in restaurant trends of 2009. A few weeks ago, class at culinary school surrounded trends such as these then challenged us to recreate trends we selected. My five trend selections and dishes were:

Trend: Egg Preparations for Dinner
Dish: Eggs Benedict Putanesca with Fontina and Fresh Oregano Vanilla Yogurt

For this dish, I made a simple and quick putanesca sauce with crushed tomatoes, capers, fresh oregano and black olives. Melted fontina cheese coated the toasted english muffin followed by an over-easy poached egg and the putanesca spooned atop. The oregano yogurt sauce was creamy and sweet to pair with the salty, rich and briny flavors of the benedict.

Trend: Sliders
Dish: Shrimp Sliders with a Jalapeno Puree and Peanut Sauce

I wanted to make sliders but not your "run of the mill" ground beef mini burgers. Don't get me wrong- I love traditional sliders but opted for a seafood variation instead. I chopped raw shrimp and combined them with panko breadcrumbs, mint, cilantro, red pepper flakes, soy sauce, a touch of sugar and an egg to combine. I then formed the mixture into mini patties and seared them to brown and cook through quickly. I served the sliders with a toasted parker house roll, a spicy jalapeno puree and peanut sauce to act as ketchup or mustard.

Trend: Amuse Bouche Portions
Dish: Bleu Cheese Puff with Fennel, Orange and Chiffonade Basil

This was my "crap, I'm running out of time and still have two dishes to bust out" dish. Regardless, the chefs enjoyed it. I cut a round of puff pastry, browned it into a pillow-like puff and filled it with a fennel and orange slaw with a simple vinaigrette. The puff was topped with chiffonade sliced basil. Ehh...I can do better.

Trend: Noodle dishes
Dish: Garam Masala Beef Meatballs and Cold Noodle Salad with Maple, Black Sesame Seeds and Scallions

This dish combined the hot richness of meatballs with the cold sweetness of the maple noodles. I struggled with plating this dish because I ran out of time.

Trend: Mini Desserts/Dessert Flights
Dish: Dessert Trio
White Chocolate Bark with Pistachios and Cranberries
Coffee Shooter
Nutmeg Chantilly Cream

My dessert was to enjoy as a "flight" and components were meant to work together. The chef thought my concept didn't follow the trend but they enjoyed flavors and interactive aspects of the dessert. The nutmeg cream was shaped to spoon into the coffee shooter and sip with the white chocolate bark. The chefs instead dipped the bark straight into the coffee and were content. Ha...whatever works.

A few evenings later after a stressful work day, I met some girlfriends in the Hospital District and we "Magnolia hopped" for happy hour and dinner. For pre-dinner cocktails, we chatted amongst (very potent) frozen margaritas and frozen screwdrivers at Yucatan Taco Stand. For dinner, it was 1/2 off wine night at Lili's Bistro.

Perched around our bottle to share, we split a trio of traditional hummus, black bean hummus and baba ghanoush. Of the three, the black bean hummus was far superior smoothed over the warm polenta points. For my entree, my girlfriend and I split the grilled veggie plate complete with grilled portabellos, asparagus, peppers, a perfectly grilled chicken breast and a side of smoked gouda creamed corn.

The next day, we spent the chilly Saturday late afternoon sitting by the fire pit and sipping wine on the outdoor patio at Winslow's Wine Cafe. Such an intoxicating combination- comfy chairs, blanketed with early fall scarves, glass of wine in hand and a gentle sizzle from the fire- perfect. We split a duo of hummus once again- truffle and roasted red pepper. The truffle was a bit salty but I partook regardless.

Class the next week concentrated on advanced nutrition and how to incorporate dietetic restrictions into fine dining preparations. After learning restrictions and beneficial food options for those with heart disease, cancer, gastric bypass surgeries, celiac disease, gluten-free diets and low-sodium diets, we were also given options for people who may be blind, smoke or with dentures....seriously.

Once in the kitchen, we drew to see who would act as Executive chef, Sous chef, line cook or prep cook. We then received a ticket and had 15 minutes per ticket to complete a dish in our specified roles.

Let me abruptly end this twisted tale with an example of a ticket we received:

15 minutes for an appetizer for a blind, one armed smoker with dentures

Mmm hmm...enough said. This class was hard as hell.

The next class surrounded the rich history and abundant flavors of Southwestern-style cuisine and cooking. We were presented with a plethora of ingredients to play with: dried chiles, cactus, prickly pear, tuna fruit, chayote squash, avocado, habanero, poblanos, etc. In our remaining class time, we were required to present five plated dishes to the chef along with homemade flour or corn tortillas and a homemade salsa of our choice.

My approach to my dishes was to use familiar ingredients and preparations and pair them with Southwestern ingredients to create a fusion-type dish.

Southwestern ingredients: Chayote Squash
Dish 1: Pureed White Gazpacho with Chayote, Green Apples, Toasted Almonds, Garlic, Lemon and Marjoram

Southwestern ingredients: Dried guajillo peppers, jalapenos
Dish 2: Savory beef pies with a Guajillo paste and Blueberry Jalapeno Radish Salsa with Pumpkin Oil

Southwestern ingredients: Homemade flour tortilla, queso fresco
Dish 3: Roasted Grapefruit and Asparagus Taco with Queso Fresco and a Grapefruit Vinaigrette

Southwestern ingredients: Cayenne, cinnamon, chocolate
Dish 4: Cayenne and Cinnamon-Dusted Puff Pastry Straws with a Chocolate Chile "Loose" Ganache for dipping

Southwestern ingredients: Homemade flour tortilla, pumpkin, smoked paprika
Dish 4: Fried Tostada with a Pumpkin Smoked Paprika Spread, Toasted Coconut and Fried Rosemary

Although I wasn't extremely knowledgeable with using Southwestern ingredients, I enjoyed this class. Next week will be the most challenging class for me: the recipes of Auguste Escoffier. Wish me luck!

duck two ways

I'm hanging in there with the savory kitchen and finally had a "Hallelujah!" moment in my Classic Recipes class a couple weeks ago. I'm a self-proclaimed "NO RECIPES" gal but the tables were turned with learning these classic recipes. Inventiveness was not a virtue in this challenge yet sticking to basics and staying true to quintessential recipes.

During our lecture before reaching the kitchen, I was dreading one recipe: Duck L'Orange. Guess what I got? Duck L'Orange. Oh yeah...AND quiche lorraine with a homemade pate brisee in a humid as hell kitchen. Perfect. Attitude aside, I was excited and the adrenaline was pumping.

Other recipes included: Beef consomme, bananas foster, chicken friand, pork piccata, beef wellington, mulligatawny soup and gratin dauphinoise.

Once in the kitchen, I ignored Donald and went straight for the quiche crust. Usually, I combine shortening (for flakiness) and butter (for flavor) but this recipe called for shortening alone. I combined my pastry flour (half cake flour with lower protein and half all purpose flour) with ice water and cold shortening. Dough was combined quickly, plastic-wrapped and thrown in the walk-in freezer.

Meanwhile, I made my custard: eggs, bacon, cream, swiss cheese and salt. After my dough was chilled, I (attempted) to roll it out. First attempt was unsuccessful: I rolled the dough too thick. Second attempt scared me: I had to re-roll the dough more thinly which is a HUGE risk to take...can inevitably end in tough crust. Regardless, I got my crust in the oven, blind baked it, filled my custard and baked it for an hour while I worried about Donald.

My Duck L'Orange recipe called for a whole duck but I only had a duck breast...obviously I couldn't accurately follow the recipe. So, I combined the essential ingredients of the orange sauce (orange juice, orange zest, lemon juice, brandy, champagne vinegar) and started reducing them down. I scored the duck fat down to the skin, dried it with paper towels and seasoned it with salt. Knowing that duck is traditionally served medium rare, I waited until the last minutes to sear Donald.

Once ready, I heated my pan (no fat!) and added the duck (fat side down) to the scorching surface. At this point, my sauce was thickened and ready to add a bit of duck fat. After the fat rendered down on the first side (about 5 minutes), I flipped the duck over in a different pan to finish in the oven. The brown remnants from my searing pan were added to my sauce, strained through a chinoise and reduced further.

While the duck finished, I removed my quiche lorraine from the oven to cool and hauled ass to plate before my deadline. With seconds to spare, I presented my dishes. Success! Great success! I was proud.

The next week, class was a complete 180 from classic recipes: timed cooking. Unlike the previous week, we had no restrictions on flavors but definite time restrictions. Every 20 minutes, our head chef handed each student a random ingredient and a course to adhere it to.

1st course: Amuse Bouche (one bite to "tantalize the senses")

Ingredient: full range

Time: 20 minutes to cook, plate and present

Dish: Raspberry Jalapeno Quenelle, Chile Yogurt, Flash-Fried Corn Chip and Toasted Pumpkin Seeds

Critique: Overall, very good. Chef thought the pumpkin seeds could have been incorporated better.

2nd course: Appetizer
Ingredient: Arborio Rice...what?! 20 minutes to make and plate risotto? Ok...breathe, Callie. For a second I thought I should grind or fry the rice to make a coating but I quickly changed my mind and attempted a risotto within the time constraint.
Time: 20 minutes to cook, plate and present
Dish: Orange Risotto with Sage and Goat Cheese
Critique: Ugh.........Chef thought risotto was too al dente (expected) and orange overwhelmed. He asked why I didn't do a spin on risotto and I was quickly frustrated. Moments later, I "grinned and beared it" and turned my frustration to aspiration for the next course.

3rd course: Soup or Salad
Ingredient: Shrimp...phew!
Time: 20 minutes to cook, plate and present
Dish: Celery, Chickpea and Walnut Salad with Shrimp and a Tarragon Lime Vinaigrette
Critique: Shrimp cooked nicely, didn't like the celery

4th course: Entree

Ingredient: Spam...wtf?! "I'm not tasting this" I said to myself. As soon as I was handed the "bag o' spam", I sliced it, threw it into the deep fryer then straight to the food processor with scallions, lime zest and salt.

Time: 20 minutes to cook, plate and present

Dish: Spam Wontons with a Cranberry Guacamole and Cilantro Oil

Critique: Flavorful

5th course: Dessert

Ingredient: Mango (under ripe)

Time: 20 minutes to cook, plate and present

Dish: Fried Polenta with a Mango Molasses Whipped Cream, Julienned Mango and Sugared Bacon

Critique: Chefs loved the cream...confused by dish but enjoyed it

Surprise 6th course (announced as we were cleaning): Sandwich with side

Ingredient: anything goes

Time: 20 minutes to cook, plate and present

Dish: Thyme two ways:

Open-faced Pumpernickel, Melted Brie, Roasted Tomatoes, Fried Thyme

Cantaloupe Shooter with Thyme

Critique: My best dish

Despite my busy cooking schedule in class, I also cooked a bit at home using the fabulous local fall produce and artisan breads from Cowtown Farmers Market.

Spiced Scallops with Butternut Squash Risotto and a Jalapeno Puree

After all of my "Risotto drama", I practiced classic risotto and paired it with classic fall flavors: sage and butternut squash. I roasted the squash with sage then added it when my risotto was at the perfect al dente. With the risotto, I seared scallops seasoned with salt, pepper, cinnamon, nutmeg, cumin and a bit of cayenne and paired the dish with a jalapeno puree to give color, spice and add freshness.

After the weather turned rainy and chilly the past weekend, I had comfort food on my mind. For a late Friday night dinner for two, I braised short ribs with plenty of time to relax and drink wine in between.

I paired the braised short ribs with yellow corn grits turned upscale with the addition of mascarpone (Italian triple cream cheese) and fresh herbs. The non-traditional element of this plate was the lemon parsley pistou (literally muddled in my mortar in pestle). I formulated this recipe with a sauce meant to add a distinct acidity to the rich dish. It truly balanced it- an escape from your usual "meat and taters."

Braised Beef Short Ribs with Mascarpone Grits and a Lemon Parsley Pistou

1.5 lbs bone-in beef short ribs liberally seasoned with kosher salt, pepper and herbs de provence
3 parsnips, peeled and chopped in large cubes
2 carrots, peeled and chopped in large cubes
3 celery stalks, chopped in large cubes
6 shallots, peeled and halved
3 fresh thyme sprigs
1/2 bottle of red wine (I used a Sangiovese)
2 c beef stock (I use Kitchen Basics, homemade is ideal)

In a hot Dutch oven, sear your short ribs with 2 T olive oil until browned. Remove ribs from pot and set aside. Meanwhile, add your vegetables to the hot pot to caramelize. Once browned, season your vegetables with salt and pepper and deglaze the pot with wine and beef stock. Add thyme sprigs and short ribs back in. The liquid should nestle the ribs but not submerge them. Cover and braise in a 375 degree oven for approximately three hours.

If desired, you can also make a sauce with your braising liquid. When ribs have completed cooking (they should easily slide off the bone), remove them carefully and strain your vegetables and thyme sprigs from the sauce. If sauce appears fatty, gently wipe the top with a paper towel to remove any excess fat. With your remaining sauce, reduce it over medium heat with 3 T brown sugar, 1 T chopped fresh thyme and rosemary and 2 T cold butter. Serve atop ribs and vegetables.

For grits:

4 servings of prepared yellow corn grits
1/2 carton Mascarpone
1/2 stick unsalted butter
2 T fresh chopped herbs (sage, rosemary, thyme or oregano would all be appropriate)
salt and pepper to taste

Gently stir ingredients into warm, prepared grits. Serve immediately. Save leftovers in a plastic container to fry the next morning! :)

For pistou:

1/2 c chopped Italian parsley
zest of 3 lemons, juice of 1 lemon
1 T extra virgin olive oil
salt to taste

Muddle ingredients in a mortar in pestle or pulse in a food processor. Season with salt.

Recipe serves 2 with leftover grits.

Finally, I ended the cold and rainy weekend with a date night at Paco and John in the Hospital District. Armed with ice cold Dos Equis (BYOB!), my boyfriend and I arrived starving. Warmly greeted by co-owner Francisco Islas, we were seated in a warm corner and immediately brought sliced limes for our beers.

We started with the queso fundido con chorizo and were read the specials by Islas' son, Paco. We decided on the roasted duck enchiladas and the pechuga de pollo stuffed with queso fresco, avocado and banana with a poblano cream sauce. The chicken arrived piping hot, perfectly cooked and bursting with flavor. Served with a simple ratatouille and rice, it was a perfect portion. As I happily ate away, my boyfriend rampaged his rich and spicy duck enchiladas. The dish was robust and served with rice, black beans, avocado and radish slices (that I promptly moved over to my plate).

For dessert, we split the homemade flan- one of my favorite desserts. The flan was flecked with vanilla bean, creamy and simple. We could have done without the neon sauce accompaniments but simply pushed them aside and focused on the prize. Next trip- Saturday morning brunch for my beloved Breakfast Torta.

"I do" and the perfect roux

The good news: I'm finally back to the savory side of the kitchen.

The bad news? It's been a rocky start...

September not only brought impending rain and delish fall produce but also the start of my fourth and final course in culinary school: Chef Pro III.

After three trimesters surrounding technique, garde manger, international cuisine, flavors and pastry, the last course fuses together all aspects for students to perfect.

Our first class was a Chef Test based solely on technique. This is were my rocky road started...my hands were shaking during knife skills, my French onion soup tasted nothing like its original and I was nervous as hell the entire 5 hours.

Knife drill: 5 minutes to brunoise a carrot (http://www.youtube.com/watch?v=hNTVY8tTXLw), small dice an onion and julienne a potato.

Sounds easy right? Wrong! You try making perfect 90 degree cuts in 5 minutes (which feels like 2) with minimal waste and perfect uniformity! (not to mention shaking hands and a scary head chef staring at your cutting board)

We were then required to make a traditional French Onion soup focusing on caramelizing and deglazing techniques. My flavor was fine (thyme, Sherry wine, beef stock, baguette crouton, gruyere) but my onions weren't caramelized enough...I really just ran out of time.

Also while making the soup, we had 45 seconds to make an omelette with no brown from the pan without a spatula. Doing this properly relies on a hot, non-stick pan, clarified butter and quick wrist movement to keep the omelette moving and turning over itself.

Although my omelette was finished within 45 seconds and contained no brown spots, it fell apart into two pieces at the end. Apparently, my wrist action was a bit brisk. I presented my omelette declaring it "scrambled eggs!" with a smile.

Part III included making the perfect roux (white, blonde or brown), hand whipping cream, searing a pork loin and making a pan sauce and finally, mastering a traditional eggs benedict with a poached egg and hollandaise.

I decided to tackle the benedict first because it had the most moving parts. Finally! I had a successful dish! The final product was an over easy egg, crispy browned English muffin and perfectly pale Hollandaise that wasn't overly acidic.

My roux was next...half clarified butter and flour (by weight). I cooked the flour down with the butter until I developed a blonde roux. The roux was successful- butter cooked out, proper texture...ready to make some gravy!

For the cream, I happily whisked away thanking my newly completed pastry course that allowed me to whip the perfect cream. Powdered sugar and vanilla? Yes, please!

Finally, the pork and pan sauce. I seasoned the pork with kosher salt, pepper then seared it until golden brown on both sides. While the pork continued cooking in the oven, I made a pan sauce with the crispy brown remnants of deliciousness, brown sugar, white wine, rosemary, thyme, garlic and lemon zest. Voila!

Week two of Chef Pro III concentrated on Recipe Development. After learning the "do's" and "dont's" of recipe writing, we were assigned a protein and specific recipe audience or magazine to appeal to. I was assigned bone-in pork chops or pork loin (I went with the loin) and had to appeal to a magazine concentrating mostly on teaching their readers the technical aspects of cooking. Visual appeal was equally important.

We then had an hour to execute, test and write our recipe. My recipe was:

Pan-Seared Pork Loin, Dried Cranberry and Shallot Pan Sauce with Herbed Polenta

My focus was on searing and deglazing techniques. My initial recipe was a bit of a disaster after I burned the crap out of my finger (damn you, convection oven), had to plate with my left hand and forgot to pan-fry my polenta to crisp it up. Regardless, I thought my flavors were pretty good overall.

After our first run, we drew from a basket and recreated another student's recipe. Although all the recipes looked delicious, I was gunning for a simpler one to save my finger. Prayer granted- I drew shrimp. A delicious shrimp dish I might add: prosciutto-wrapped shrimp crostini with a roasted jalapeno/red pepper pesto. Yum!

Later that week, I was fortunate to be a bridesmaid in one of my best friend's wedding. After a fun night on a Lake Austin party boat with fajitas, beer and fun, we spent the next evening in the gorgeous wedding complete with antique pink flowers, latte colored cocktail dresses and sparkly shoes. The reception was upscale Southern fare- braised brisket, airline chicken, grilled veggies, baked mac and cheese and Tito's Vodka- but, of course.

Back in Fort Worth, I came home to a dinner surprise from my boyfriend- one of the most delicious meals I've had in a while. After popping open a bottle of champagne, dinner was served:

Ratatouille-Stuffed Pork Tenderloin with Habanero

Homemade Potato Gnocchi with an Acorn Squash Cream Sauce and Nutmeg

The gnocchi was airy and heavenly. The hint of habanero in the ratatouille was really interesting with the pork and a hint of fresh mint smoothed the bold flavors. I'm a lucky girl.

Later in the week, I was a able to try Grady's Restaurant with Ms. Fort Worth Foodie. After sipping our cocktails of choice...dirty Grey Goose martini for me, Maker's Mark and 7 for her, we split the quail tostadas with a grilled corn salsa. No complaints from me.

For dinner, both of us had a weird craving for grease so we went for the chicken fried steak with scallion mashed potatoes and glazed carrots. Despite the potatoes and carrots not being hot, the steak was tender, crispy, piping hot and delicious. I would return to Grady's but only on a busier weekend evening. The locale was dead and the restaurant was freezing cold. At least I had my dirty martini to warm me up...

Finally, I am so excited that the Fall Issue of Fort Worth Foodie is out! This issue concentrates on local flavors and what eateries and vendors make Fort Worth, Fort Worth. For this issue, I wrote an article on Louise Lamensdorf from Bistro Louise surrounding her culinary studies and travels. Pick up an issue and support your local foodies!

Corn Cakes and Fresh Dates

What a treat these past weeks have been! Along with acquiring new foodie goodies for my apartment (pasta machine, mini food processor, bistro table, stemless champagne glasses and an adorable rainbow whisk!), it was time for the infamous Restaurant Week. I was only able to dine at Grace and Eddie V's but it was a fabulous time regardless!

Some friends and I started off the week with cocktails and hors d'oeuvres at Eddie V's followed by dinner from the Restaurant Week Menu.

Cocktails started in the notoriously dark and hip V Lounge with The Westsiders singing Frank Sinatra, a Dirty Belvedere in my hand and spicy fried calamari with wok veggies and cashews in my chopsticks. Although I think the appetizer presentation was a bit overkill, it still hit the spot!

After our "happy two hour" sesh, we were seated in the dining room and hungrily awaited dinner. To begin, we chose the hot rock with raw, thin-sliced filet to quickly sear and savor with a soy sauce and wild mushroom accompaniments. The mushrooms were lightly dressed, the filet tender and the sauce was addicting!

To begin our next course, I chose the heirloom mozzarella salad and my fellow diners opted for the butter lettuce salad with a fried egg, pancetta and lemon thyme vinaigrette. To my dismay, the salads were pretty awful. The cheese on my salad was definitely not fresh mozzarella and was topped with greasy fried onions- I pushed it aside. On the bibb salad, the anticipated fried egg was replaced with a fried, cold, overcooked hard-boiled egg....not a fan.

Fortunately, our second course, seared scallop with homemade gnocchi and sun-dried tomatoes was quite lovely. The scallop was seared to perfection, the gnocchi was airy and the sundried tomatoes provided a tart, salty contrast.

For our entrees, we each ordered a different offering: mango-stuffed Ahi for Ms. Annie, grilled chicken with jus for my lovey and New England Cod with corn and bacon for me. Although the Ahi was cooked well, it was hardly stuffed with mango (more like injected with a 1/8 inch cube.) The chicken was a bit overcooked but the sauce was delicious. My cod was cooked to perfection and paired nicely with the sweet corn and salty bacon.

For dessert, I anticipated key lime panna cotta from the on-line menu but received so-so vanilla creme brulee covered with powdered sugar instead. Ouch.

Later that weekend, my parents, a friend and I dined at Grace. Warmly greeted at the door, we were seated in the jam-packed green marbled dining room and welcomed by our fabulous server, Michael. As we scoured the menu, I ordered a trio of St. Caroline cocktails with St. Germaine, Prosecco, soda and fresh thyme.

For my first course, I chose the roasted eggplant soup with creme fraiche and rosemary. I know it's completely taboo to add salt at a fine dining locale but I had to do it. After the hint of salt, I was able to enjoy the wonderful flavors...the bowl was cleaned.

The second course was a seared scallop and Berkshire pork "surf and turf" with black eyed peas and tarragon....this course was cleaned as well.

My entree was a beef filet with stone ground grits and a squash medley with marjoram and roasted cherry tomatoes. The filet was a perfect medium with a sweet caramelization. Although my dad wasn't a huge fan of the fragrant "marjoramed" veggies, I was quite happy with the freshness of the squash and the sweetness of the roasted cherry tomatoes.

For dessert, our table shared chocolate cake with vanilla ice cream and peaches with a cobbler-style biscuit. Both were understated and luscious.

Even though I was keen to try Restaurant Week menus around town, I was able to put some personal recipes together too.

This sandwich started with beautiful, sticky dates and went from there. I'm not trying to toot my own horn- wait, is that the phrase?!- but this sandwich was one of the best I've had....the salty bread with the woodsy rosemary, sugary dates, savory mushrooms, charred radicchio and creamy, tangy goat cheese.......agh! It was THAT good!

Dijon Chicken Breast on Open-Faced Rosemary Toast with Braised Dates, Cremini Mushrooms and Grilled Radicchio with Goat Cheese
serves 2

For dates:

1 c water

1/2 c brown sugar

salt to taste

1/2 cup dates, sliced in half with pits removed

Mix water and brown sugar in a saucepan. Simmer dates in sugar water until plumped (about 10 minutes.) Set aside and salt to taste.

For chicken:

1 large breast dijon-marinated boneless skinless chicken breast (I bought mine at CM)

salt to taste

1 T butter

Sear chicken in a saute pan with olive oil until brown color has developed. Finish in a 350 degree oven with a pat of butter until cooked through and juicy. Set aside to rest then slice in two portions for sandwich.

Sauteed mushrooms:

1 c creminis, sliced

1 T fresh rosemary, minced

2 T butter

salt to taste

Saute mushrooms in olive oil with rosemary and butter until browned but texture remains. Set aside and reserve leftover pan sauce to spoon over sandwich.

Grilled radicchio:

1/2 head radicchio

olive oil to grill

Grill radicchio on grill pan to develop grill marks. Set aside.

Additional ingredients:

2 slices rosemary bread, toasted

crumbled goat cheese as desired

To assemble sandwich, line toast slices with radicchio, dates, chicken, mushrooms then goat cheese. Spoon over reserved pan sauce.

Later that weekend, my folks came into town and I prepared:

Arugula Salad with Pistachios, Yellow Tomatoes, Avocado and Grapeseed Oil Vinaigrette

Grilled Chicken Breasts with Rosemary Oil and Nectarine Salsa

Corn Cakes with Scallions and Fresh Herbs

Blackberry Pie with Vanilla Sugar

serves 4

For chicken:

3 large boneless, skinless chicken breasts

1 c olive oil

2 T red pepper flakes

salt and pepper

2 T honey

Marinate boneless, skinless chicken breasts with other ingredients for 30 minutes. Grill chicken on grill pan to achieve grill marks, then finish chicken in 350 degee oven with a pat of butter until cooked through and juicy. Set aside to rest and slice before serving.

Nectarine salsa:

2 nectarines, diced

1/4 c minced red onion

1/4 c sliced yellow cherry tomatoes

zest and juice of one lime

1 t honey

2 T minced Italian parsley

1 clove shaved garlic

salt and pepper to taste

Combine ingredients and let macerate until ready to serve.

Rosemary oil:

2 sprigs fresh rosemary, leaves removed

salt to taste

3/4 c extra virgin olive oil

Combine ingredients in food processor until blended well. Serve drizzled over chicken with nectarine salsa.

Corn Cakes with Scallions:

This recipe is an Epicurious recipe that I altered by using fresh corn and adding fresh herbs.

1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg
1/2 teaspoon white distilled vinegar
2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons (or more) vegetable oil

1/4 c minced herbs (I used sage and marjoram)

Combine flour, sugar, baking powder, salt and cayenne. Whisk together eggs, milk and vinegar and combine with dry mixture. Fold in corn, herbs and scallions to develop batter.

In a deep skillet, heat vegetable oil (1 inch deep) until flour sizzles in the pan. Add batter 1/4 cup at a time until browned on one side. Flip cakes until browned on opposite side then finish in a 350 degree oven on a baking sheet until cooked through (about seven minutes.) Serve warm and garnish with scallions if desired.

Arugula Salad with Pistachios, Yellow Tomatoes, Avocado and Grapeseed Oil Vinaigrette

3 c fresh spinach

1/3 c roasted pistachios

1/3 c sliced yellow cherry tomatoes

1/2 avocado, sliced and salted

For vinaigrette:

1 T honey

juice and zest of 1 lemon

1 t dried lavender

salt and pepper to taste

3/4 c grapeseed oil

Combine first four ingredients then slowly whisk in grapeseed oil until an emulsion has developed. Toss with spinach, pistachios and cherry tomatoes. Top salad with avocado.

This meal was summery, light, yet comforting with the fried-deliciousness of the corn cakes. My Dad scarfed about four corn cakes...

Saturday morning, I was bright-eyed and bushy-tailed headed to Cowtown Farmers Market. After half an hour and a sore arm from my heavy bag, I left with fresh dates, baby okra, baby eggplant, gorgeous emerald basil and tarragon, goat cheese, breakfast bread and pesto bread from Artisan Baking Company.

With my pesto bread, I cut the bread into chunks and roasted them into croutons to dry the bread. I then combined the bread with a simple custard base (eggs and whole milk), sauteed baby okra, zucchini (salted to release moisture then dried), fresh basil, goat cheese, salt and pepper. I popped the mixture in my Le Crueset casserole and a delicious side dish was ready 30 minutes later. Paired with browned chicken sausage and caramelized onions, it was a hearty spread!

Fritattas & Crostadas

Summer has flown by, my pastry classes are winding down and I can't wait to get back to the savory side of the kitchen in September. I've been pretty impressed with my ability to practice my pastry-making at home without an electric mixer! Regardless, that mixer is the first thing going on my Christmas list this year. I've also been mixing flavors and creating new recipes for my blog. I hope you enjoy and happy eating!

Several weeks ago after a long day in the sun, I headed to CM for groceries. After planting myself in the produce area for a few minutes of inspiration, I settled on some pretty endive and black grapes that looked perfect for roasting.

My girlfriend came over and we shared an almost Vegetarian meal that can certainly be tailored for someone with that concern.

My menu was:

Endive Salad with Fresh Herbs, Candied Walnuts and Lemon Honey Vinaigrette with Red Pepper Flakes

Linguine with Ricotta, Fresh Parmesan, Asparagus, Braised Grapes, Black Pepper, Fresh Herbs and Crispy Prosciutto

For roasted grapes:
1.5 c black grapes

salt to taste (I used sea salt mixed with dried rosemary and lavender)
drizzle of olive oil

Spread grapes on baking sheet, sprinkle with salt, drizzle with olive oil and roast in a 400 degrees oven until grapes wrinkle and/or burst. Set aside at room temperature while preparing the pasta.

To blanch asparagus:

1 bunch of green asparagus

salt to taste

olive oil to later saute

In a pot of boiling, salted water, drop the whole bundle of asparagus in and blanch for 2-3 minutes. With tongs, remove asparagus from boiling water and submerge in an ice water bath to stop cooking and retain color.

Before serving the pasta dish, cut asparagus into 1.5 inch pieces and quickly saute with a bit of olive oil and salt. Serve with pasta components.

For pasta:

1/2 lb linguine

1/2 cup ricotta

2 T fresh chopped herbs (I used rosemary and lavender. Thyme would work nicely as well)

1/2 c shaved parmesan (I used a knife and cut my parmesan into shards)

8 thin slices of Prosciutto de Parma, crisped like bacon and crumbled
salt and black pepper to taste

Bring pasta to a boil, cook and drain. Return pasta to pot and add ricotta, herbs, salt and black pepper. Plate with roasted grapes, asparagus, crispy prosciutto, parmesan shards and some fresh-cracked pepper on top.

The meal turned out really lovely and surprisingly light. The pasta was one of those "gobble it up asap without losing your manners" type of dishes.

A few days later, I was craving banana bread so I decided to bake a classic and put a little spin on it. I'm a "no-nuts" girl when it comes to breakfast cakes and brownies, but walnuts can be added if desired. To amp the bread, I added vanilla bean paste and it was delicious! The vanilla flavor becomes more inherent as the bread sits a day or two.

Vanilla Banana Bread with Crème Fraîche

3 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 large eggs at room temperature for 30 minutes

2 1/3 cups sugar

1 cup vegetable oil

3 cups coarsely mashed very ripe bananas (6 large)

1/4 cup crème fraîche

4 tablespoons vanilla bean paste (I use Madagascar...you can get it at Central Market or Whole Foods)

1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Also that evening, I made a quick breakfast for dinner:

Fritatta with Asparagus, Crème Fraîche, Squash, Rosemary and Red Onions

6 eggs
1 T water or milk

2 chopped blanched asparagus spears

6-8 dollops crème fraîche

1/4 cup julienned squash
1 T chopped fresh rosemary
1/4 cup julienned red onion

1 T unsalted butter

salt and pepper to taste

Whisk eggs together with water, salt and pepper. Heat your skillet, melt butter and add eggs to start setting the fritatta. Add asparagus, squash, rosemary, red onions and dollops of crème fraîche. Place skillet in a 350 degree oven until fritatta is set- 3-5 minutes. Serve warm or room temperature.

The next evening, I continued my cooking spree and went to Central Market to make Asian-style turkey burgers. Once at home, I realized I forgot the burger buns so I quickly switched to Plan B:

Spicy Turkey Meatballs, Rice Noodles with a Peanut Sauce and a Watercress, Carrot, Radish Slaw

For vegetable slaw:

1/4 c sliced radishes

1/4 cup julienned watercress

1/4 c julienned carrots
1 T honey
1 squeeze lime juice

1 t olive oil

salt to taste

Combine all ingredients. Refrigerate until ready to serve.

For noodles:

2 cups rice noodles, soaked in hot water for 20 minutes

1 cup peanut butter
juice of 2 limes
1 T sriracha
1 T honey

1 T soy sauce

1 T sesame seeds

After noodles have soaked but still have a bite to them, saute them in a hot pan with peanut butter, lime juice, sriracha, honey, soy and sesame seeds. Serve noodles with turkey meatballs and cold slaw on top.

For turkey meatballs:

3/4 lb ground turkey (70/30)

2 T sliced scallions

1 t sriracha
1 T honey
1 T soy sauce
1 t olive oil

1 t salt

1 T plum sauce

Combine ingredients and form into 1 inch meatballs. Sear in a hot pan with olive oil until browned. Finish in a 350 degree oven until cooked through and juicy.

That next lazy Sunday, my boyfriend and I were brainstorming lunch options and finally settled on The Original- a childhood favorite of his. Surprisingly, I had never eaten at the Original but I knew the margaritas were potent and it had been there for ages.

We started with bean and cheese nachos with pickled jalapenos and guacamole. THIS is how I like my nachos! The chips were crisp, the cheese was perfectly melted and plentiful, the guacamole was smooth and creamy and the pickled jalapenos added a nice heat...love at first sight.

For my entree, I ordered the Roosevelt with a crispy taco, beef taco and a cheese enchilada with onions. The enchilada was good but I found myself eating my boyfriend's beef tamale instead. Not usually a "tamale person", this tamale was light and savory. Really great hole in the wall that I've certainly been missing!

Also that week, I headed to Fred's with some friends to get my greasy burger fix. I found something that really set Fred's burgers apart from the rest: sauteed fresh jalapenos. Don't get me wrong, I'm not dogging the pickled guys, but these were really outstanding and so simple. With one simple ingredient, my cheeseburger was elevated immensely.

Later that week, I attended the Lamb Throwdown at the new Love Shack So7 of Tim Love. After a 5am Sunday wakeup call and working brunch up at my Culinary School, I arrived ready for a cold beer and good company. The place was jam-packed with hundreds of people in outdoor tents sampling the imaginative lamb samplings of local Fort Worth Eateries. The beer and wine was flowing and the people were sweating. Special guests of the evening were Top Chef winner and finalist, Ilan Hall and Richard Blais who were battling off in the throwdown. Both were laid-back and welcomed Fort Worth with open arms- Ilan even drank with us for a few hours and shared storied from Top Chef.

After the throwdown crowd died down, friends and I tried out the delectable offerings from the shack. I was happy with the expanded menu and really liked the outdoor ambience. Between my two friends and I, we split the chicken nachos with a spicy queso and avocado, the infamous Dirty Love burger with bacon and a fried quail egg and the lobster roll.

Thankfully, I ordered the nachos and they were great! Meanwhile, the guys grubbed down on the burger with little discussion in between. Unfortunately, the most expensive food item on the menu, the lobster roll, was definitely lacking. There was little flavor and nothing to let the flavor of the lobster shine through...disappointing. All in all, we had a ball and will return. Next on my list to try...the jalapeno margarita.

On a special evening a few nights later, I made a "guy friendly" meal for my boyfriend and I. The menu was:

Fennel Avocado Salad

Sirloin Burgers with Jalapeno Muenster, Corn, Bacon, Scallion Relish and a Roasted Poblano Mayonnaise

Mexican Chocolate Brownies

These burgers were incredible! I cooked them on the grill pan then finished them in the oven to medium well with the muenster melted on top. I didn't mix the corn, bacon and scallion relish together until right before serving so the bacon would stay crisp and the scallions would stay green.

After the week flew by, I headed to Austin for my girlfriend's Bachelorette Party. After a whirlwind evening full with a lingerie shower, cocktails and a Hummer limo full with over 20 drunk girls, it was definitely an evening to remember. The next morning, I made breakfast for the girls. The menu was:

Fruit Salad with Honey, Mint, Sugar and Lemon Zest

Brown Sugar Bacon

Fritattas two ways:
Red Onion, Fresh Rosemary, Gruyere and Asparagus
Parmesan, Sundried Tomato, Artichoke Hearts, Pesto and Fresh Basil

Croissants with a Cherry Preserve Butter

After a long nap later that afternoon, my mom and I made cocktails with St. Germaine Elderflower Liquer, lime juice, lime zest, orange juice, Pellegrino and champagne- light and refreshing. The rest of the evening was spent on the patio in the rocking chair, grilling pork chops and slurping up homemade vanilla ice cream before it melted.

As I mentioned in my last post, we have been working on our "finished product" assignments in pastry class. The past three weeks, I focused on puff pastry, pies, custards and a cake. Below are my finished products!

Week One: Blitz Puff Pastry

Tropical Fruit Napoleon with Lime Pastry Cream, Mango, Kiwi, Starfruit and Passionfruit Sauce

For this dessert, I started by making a blitz puff pastry dough and rolling it out, cutting small circles, brushing them with an egg wash and baking them. The risen, flaky circles were the base of my napoleon.

For the lime pastry cream, I infused lime zest and juice into a basic pastry cream and piped it between the cooled puff pastry. The passionfruit sauce was a combination of passionfruit puree, sugar, orange juice and honey. To plate, I assembled the fresh cut mango, kiwi and starfruit with the pastry cream and puff pastry then finished the dish with the passionfruit sauce.

Tomato Tart with Blitz Puff Pastry, Caramelized Onions, Thyme, Goat Cheese and a Balsamic Reduction

I started my tomato tart with some gorgeous local tomatoes from Central Market and the same blitz puff dough I used for my napoleon. First, I caramelized onions with red wine, brown stock and thyme then set onions aside to cool.

Meanwhile, I reduced by balsamic vinegar with salt and sugar then set glaze aside to cool and thicken. To assemble the tart, I cut out my tart circle and traced a smaller circle within to lay the caramelized onions, large slice of tomato and goat cheese. I brushed the edges of the tart with an egg wash then baked until cooked through and golden. I plated the tomato tart with the balsamic reduction.

Week Two: Pies and Baked Custards

Plum Nectarine Crostada

I decided to make a free-form pie in an attempt to not screw up a traditional pie. I'm serious. Regardless, I was very happy with how this crostada turned out. For the dough, I used a pate brisee dough layered with fresh sliced nectarines, plums, lemon zest and a bit of sugar. Before baking, I brushed the crust with an egg wash and sprinkled it with finishing sugar. When the crostada was still warm from the oven, I brushed the fruit with an apricot jam and lemon juice glaze to keep it shiny.

Banana Creme Brulee with Toasted Almonds and Honey Cardamom Sauce

This was an evolving dessert idea for me. I originally knew I wanted to make a baked, banana custard but I had no idea how to go about it. The sauce came after I was able to taste my cooled brulee and tailor flavors to meld together.

First, I made my custard with bananas, vanilla, sugar, eggs, etc. After baking and cooling, I tried the brulee and it wasn't very sweet but very "banana-y". I decided on a honey cardamom sauce to add sweetness and dimension to the brulee then toasted almonds for color and texture.

Week Two: Cakes and Quick Breads

Pound Cake with Italian Meringue, Mixed Berry Jam and Candied Blueberries, Raspberries and Blackberries

This again was an evolving dessert. I originally wanted to layer my pound cake with a tarragon-infused whipped cream and garnish with sugared berries. My head chef advised my against an un-stabilized whipped cream "frosting" because the cream wouldn't hold and would weep quickly. So, I decided on an Italian meringue and making a fresh berry jam for the inner layers. I finished the top of the cake with fresh, sugared berries and plated with more of the fresh berry jam.

Profiteroles with Espresso Ricotta and Chile Ganache

For the profiteroles, I made a stove-top Pate a Choux batter, piped them and baked them until golden brown and airy. The ricotta mixture contained sugar, a bit of cream and instant espresso powder. The ganache was an equal weight mixture of simmered cream and dark chocolate with a hint of cayenne and chile powder. The ricotta mixture would have been better with something smoother like marscapone but my lazy butt decided against an early Central Market run for 15 more minutes of sleep that morning...next time.

tzatziki and chocolate ganache

Greek, Caribbean, Italian...oh my! The last few weeks I've piped, stuffed, blended, boiled, baked, creamed, chopped, fried, braised and oh yeah...eaten out incessantly. Story of my life.

People always ask me how I have enough money to eat out and drink out so much. People, that's all I do! Seldom do I go shopping (fortunately, my mother has impeccable taste), and my only other guilty pleasure is getting a pedicure.

All in all, I'd rather spend $200 on a fabulous dinner than on a fabulous dress. Agree or disagree...I'll be eating some fine foods.

A couple weekends ago, I headed to Austin for a fabulous Couples Shower in honor of my girlfriend from high school. The evening was spent with frozen margaritas, El Arroyo catered in, a mansion too fabulous for words and me trying to fit into a Bridesmaid dress that was too sizes too small...figures.

The next evening, I lounged on the patio drinking wine before I made dinner for the fam. When cooking at home, I always take advantage of the outdoor grill...most importantly, my Dad grilling my protein on the outdoor grill.

The Mediterranean-inspired menu was:

Greek Salad with Spinach, Red Onion, Black Olives, Yellow Cherry Tomatoes, Banana Peppers, Feta, English Cucumbers with a Fresh Oregano Vinaigrette

Red Potatoes with Lemon Butter and Fresh Dill

Grilled Chicken with Herbs de Provence

Grilled Pita

Tzatziki sauce

Espresso frozen yogurt (courtesy of my Aunt Becky)

I knew the meal was a success when my grandmother ate everything on her plate and took leftovers. She claims she "can't stand" fresh herbs so I sneak them in whenever possible.

Back in Fort Worth, I started my week off with Pastry class at school. This week focused on cakes- not necessarily types of cakes but methods of cake mixing to get the optimal texture, mouth feel, crumb structure, etc. Yes, there is more to cakes than just opening the Funfetti box.

In the swift 5 hours, we experimented with a creaming method, 2-step method and a dissolved sugar method on a basic white cake recipe. Although I prefer a moister cake and enjoyed the creaming method, the 2-step method was the most successful. Next, we had our choice between an assortment of cakes to make. I decided on a simple pound cake.

That weekend, culinary school friends and I had a themed dinner focusing on Caribbean food at my girlfriend's lovely house.

My contributions were:

Melon Salsa:

1/2 cantaloupe, seeded and diced finely

1/2 honeydew, seeded and diced finely

1/4 seeded yellow watermelon, diced finely

1/4 red onion, minced finely

1/2 cup cilantro, minced along with additional leaves for garnishing

2 limes, zest and juice

1 T honey

1 shaved garlic clove

1/2 jalapeno, seeded and minced

salt to taste

Combine all ingredients and refrigerate until serving. Serve with plantain or tortilla chips.

Pappardelle pasta with Shrimp and a Serrano Cashew Pesto:

Serrano Cashew Pesto:

2 serrano peppers, stem removed

1.25 cup cashews, roasted

1/3 c cilantro

2 cloves garlic

1/4 shallot

zest of 1 lemon

1 T honey

1/3 c peanut oil

salt and pepper to taste

Combine all ingredients in food processor. Stream in peanut oil until a pesto-like consistency is reached. Serve combined with pasta ingredients.

For pasta:

1.25 lbs 21/25 shrimp, peeled and deveined

1 lb pappardelle pasta

3/4 stick butter

1/3 c shaved Parmesan

Serrano Cashew pesto

Chopped cilantro and parmesan to garnish

Prepare pasta until al dente. Store in an ice bath to stop cooking and set aside. Meanwhile, saute shrimp seasoned with salt and pepper in olive oil until opaque. Toss in pasta, butter, serrano cashew pesto and parmesan until incorporated. Check for seasonings, garnish with parmesan and chopped cilantro and serve immediately.

Along with my dishes, there was a smorgasbord of delicious food including:

Frozen Cuba Libres, Mango Daquiris, Jamaican Jerk Chicken, Coconut Black-Eyed Peas, Coconut Corn Porridge, Plaintain Dumplings, Sweet Corn Cakes, Pulled Pork Butt, Cole Slaw with Walnuts, Tres Leches Cake with Strawberry Coulis, Coconut Cream Pie and Banana RumCream Pie.

The next few nights were spent restaurant-hopping, bar-hopping and catching up with girlfriends from my TCU days. Below is a run-down of our "feastivities".

Where: Ferre

Ordered: Crab cakes with Fuji Apple Slaw, Basil Vinaigrette, Scallion Puree

Baked Goat Cheese with Walnuts

Pizza with Carmelized Onions and Fennel Sausage

Pasta Campanelle with Tenderloin, Wild Mushrooms and Cognac Cream Sauce

Where: Lamberts

Ordered: Cheese Board with Pork Terrine, Lamb Sausage, Mustards, Gherkins, Brie, Smoked Gouda, Fruit and Walnut bread

Chicken Fried Steak

Where: Taverna

Ordered: Lump Crab Eggs Benedict

Where: Jazz Sunday at Lightcatcher Winery

Ordered: Chardonnay

Tenderloin Panino with Carmelized Onions, Mushrooms, Arugula and Horseradish Mayo

Out of all the meals, I was most impressed with our late Sunday lunch at Lightcatcher Winery. The afternoon was spent with Fort Worth Foodie Magazine's new "Table for 12" event. Although the day was rainy, the afternoon was calming and the food was impressive. The beef in my panino was extremely tender and the horseradish and arugula were perfect to cut through the rich meat and buttery bread.

After eating out to my heart's content, I vowed to cook dinner the next week.

Italian Garden Meal:

Tempura-Fried Squash Blossoms stuffed with Ricotta, Fresh Mozzarella, Fresh Marjoram, Fresh Lavender, Diced Squash, Rosemary and Lemon Zest with a Lemon Aioli

Hand-stuffed Canneloni with Braised Artichokes, Fresh Mozzarella and Lemon Butter Caper Wine Sauce

I was happy with the flavors in the squash blossoms, but a little unhappy with the texture and eye appeal. Although the tempura was a light batter, it was a little too heavy for the delicate flavors in the stuffing. The Canneloni had a complex sauce and the artichokes added an unexpected freshness to a typically heavy dish.

After a delicious dinner, I prepared for pastry class the next morning: Chocolate and Icings. Within our class time, we focused on using proper techniques- mainly tempering chocolate and making the perfect Italian and French butter cream. I made chocolate ganache and Italian butter cream, practiced piping and played with making chocolate filigrees- the gorgeous chocolate designs piped with ganache and used as decorative purposes for pastry.

The next three weeks, our Pastry Class will focus on our "Finished Product" classes using basic components we have learned to create plated dishes showcasing these techniques. Below are my dessert ideas...we will see what I change on the fly once I reach the kitchen.

Components: Laminated Dough, Stirred Custard

Dish: Blitz Puff Pastry Napoleon with Lime Pastry Cream, Fresh Mango, Starfruit and Kiwi with a Passionfruit Coulis

Component: Laminated Dough

Dish: Savory Blitz Puff Pastry Tart with Heirloom Tomatoes, Carmelized Onions, Thyme, Goat Cheese and Balsamic Reduction

Component: Baked Custard

Dish: Banana Creme Brulee with Salted Caramel Sauce

Component: Pie

Dish: Plum Nectarine Crostada

Component: Pate a Choux

Dish: Cocoa Profiteroles with Chocolate Chile Ganache and Cinnamon Espresso Creme Fraiche

Component: Cake

Dish: Layered Pound Cake with Tarragon Whipped Cream, Raspberry Coulis and Sugared Sweet Cherries, Blackberries and Raspberries

crab fest and PB&J's

The first of July has been exciting, stressful, busy, crazy, and of course, HOT! This was the first Fourth of July away from my family, the beach or the lake. Fortunately, I was surrounded with good friends from culinary school, a new experience at Rahr Brewery and of course, good food!

Before I start reliving my culinary "adventures", I wanted to give short disclaimer for those who recreate my recipes:

The recipes I provide are approximate guides but are by no means exact. I come up with my menu ideas, prepare them, then sit down to approximate the recipes.

A good rule of thumb when tasting food: If something seems too acidic or bitter, add a sweetener (I swear by honey). If something is too sweet, add fresh herbs, oil or an acid- whatever seems appropriate with what you are preparing. If you taste something that is under seasoned, add salt! Salt is a flavor enhancer and will make flavors more inherent. Finally, be wary with black pepper. When added too liberally, it actually changes the flavor of dishes and can make them bitter.

Now back to the food...

On a beautiful Friday evening, I dined with fellow "Fort Worth Foodies" at Ellerbe's Fine Foods promoting fresh, local and seasonal ingredients. The restaurant was very simple, almost plain, with starkly pressed servers and an anxious dining crowd. We sat outside, started with a crisp Sauvignon Blanc then shared:

Brazos Valley Feta and Moxia Peach Salad with Arugula, Citrus Vinaigrette and Toasted Pecans

(pretty presentation but too salty with overbearing shallots)

Shrimp with Preserved Lemons and Celery Root Slaw

(flavorful with nice texture)

Bacon-wrapped Copper River Salmon with Scott Farms New Potatoes and Tarragon Creme Fraiche

(My first bite without the tarragon creme fraiche seemed overcooked but was delicious with the creme. I could have gone without the uncrisp bacon and the portion size was small for the $31 price.)

Baseball Steak with Herbed Fries

(I understand that this is a tougher cut of meat, but it was also under seasoned and in desperate need of a pan sauce. Herb fries were under seasoned too.)

Bread Pudding
(simple, warm and delicious)

Fruit plate with Amaretti cookies

(not worth $8)

All in all, my experience was bittersweet at Ellerbe's. To begin, the prices were steep for what we received. I understand that Copper River Salmon is of high quality with an even higher price point- but why would you wrap such a "prized" fish with bacon?!

Also, the small portion of fish was served with three measly potatoes. Potatoes are cheap, so why not bulk up on starch to give patrons an illusion of a better value? After spending around $70 for food and wine, I left unsatisfied and made a PB&J a few hours later.

I was also left disgruntled with the defensiveness and unclear explanations regarding food locality from the owner. After asked our opinions on certain dishes and giving our"critiques", the owner immediately replied with a hurried and defensive explanation in an imperial manner- it was odd and off-putting.

Fortunately, the company and our server were equally pleasant at Ellerbe's...thank goodness for that.

The next week, I headed with work friends to Yucatan Taco Stand for happy hour followed by Nonna Tata for dinner. I'm going to skip straight to Nonna Tata because my experiences at Yucatan are just not worth mentioning anymore- It's one of those "if you don't have anything nice to say, don't say it at all" situations. Thanks, Dad.

Forgive me, I digress. Nonna Tata was delicious as always. Our table of 5 decided on an antipasto to share then split:

Tortolli with Goat Cheese
Veal Osso Bucco with Arborio Rice
Chicken Lasagna with Pesto

All three were delicious, but I couldn't stop eating the chicken lasagna. It was surprisingly light, yet rich at the same time. Our evening ended with a little too much wine and shots of Limoncello- much fun until I awoke the next morning...

Later that weekend, my partner and I had a Private Chef Event: A Summertime party for 45!

On our menu:

Lime and Mint Punch with Club Soda

(mint simple syrup with fresh lime juice, lime rounds and club soda for sparkle)

Roasted Red Salsa with Peppers, Tomatoes, Onions and Jalapenos

Roasted Green Salsa with Tomatillos, Orange and Lime

Traditional Guacamole (with chips galore!)

(Avocado, cilantro, garlic, jalapeno, lime juice, lime zest, olive oil, a bit of honey and orange zest)

Pulled Chicken Quesadillas with Queso Fresco, Red Onions and Roasted Tomatoes

Roasted Shrimp Skewers in a Harissa Marinade with a Fennel Orange Slaw

Veggie Spring Rolls with a Wasabi Aioli

(rice paper, asparagus, cabbage, cilantro, red pepper flakes)

Crostini with Walnut Pesto, Roasted Sliced Beets, Summer Squash and Fresh Mozzarella

Meringue Cups with Lime Curd, Blackberries and Lime Zest (shown at right)

This party was fun- complete with a margarita machine, beautiful bright decorations and lovely people. We take pride in making everything homemade (ok, I cheated with the mayo for the aioli) and I think it really shows in our finished product. The salsas were deep roasted and simmered away all day. The veggie spring rolls were wrapped, the lime curd stirred and the meringues piped then baked by yours truly.

My partner really shines at sauce work and flavor building. The seared, then pulled chicken for the quesadillas was extremely moist with an apparent depth of flavor. Same idea with the shrimp- start with a flavorful marinade and finish with a flavorful sauce and/or textural accompaniment (fennel orange slaw) for full flavor to stand up to the spicy salsas.

After a busy weekend and work week, I was finally able to try Fort Worth's Eddie V's on a warm, Thursday evening. I've always dined at my hometown Eddie V's in Austin and Fort Worth didn't fail to impress. Our dinner was lovely but we ordered way too much food- all of it being extremely rich due to my boyfriend's "I hate veggies" syndrome. On the menu:

Calamari with Roasted Cashews, Julienned Veggies and Spicy Ginger Soy Sauce

(Well cooked and spicy but overkill on portion size for two)

Soft Shell Crab with Watermelon Citrus Vinaigrette
(I liked the crab but the vinaigrette tasted like oil to me. I tasted no citrus or watermelon. Maybe we got the wrong vinaigrette?)

Pan-Fried Cod with Dijon and Morels

(earthy complex flavors, perfectly cooked fish, gorgeous plating with deep red micro greens)

Bone-in Filet of Beef

(like butter)

Truffled Macaroni and Cheese

(sinful...complete with truffle oil and shaved truffles)

Lump Crab Fried Rice

(always been a favorite of mine, delicious as always)

Often overlooked, the bread really stood out to me! It tasted sweet but I couldn't put my finger on the sweet flavor. Brown sugar? Honey? Nope... it was cardamom and it gave the bread a subtle sweetness that I loved.

On the eve of fourth of July, I had a girlfriend over for a movie, wine and some (semi) healthy chicken burgers. Although I seldomly grill burgers without some type of cheese, these were perfect without. The avocado added a simple buttery texture, heirloom tomatoes added tang and the tarragon mayo added an anise flavor surprise.

Herbed Chicken Burgers with Heirloom Tomatoes, Avocado, Tarragon Mayo and Micro Greens

For Chicken Burgers:

1/2 lb ground chicken

1 T olive oil
1 T kosher salt
1/2 t pepper
1 T chopped sage
1 T chopped tarragon

1/2 T lemon zest

1 garlic clove, minced

For Tarragon Mayo:

1 c mayo
1/3 c tarragon, minced
1/2 T lemon zest
salt and pepper to taste

For burger building:

2 heirloom tomatoes- yellow and red, sliced thinly with kosher salt

1 avocado, sliced with lime juice and salt

1 package micro greens

2 whole wheat buns, toasted on grill pan with olive oil

Serves 2.

A few evening later, I decided to make a Surf and Turf-style dinner with a fresh-baked sweet for dessert. Although I love shrimp, I chose to work with lump crab for my surf element. For the turf, I chose a gorgeous prime ribeye from Central Market.

Lump Crab Napoleons with Fried Wontons, Braised Granny Smith Apples, Spicy Corn Salad, Pepitas and Cilantro Oil (shown at right)

Braised Apples:

1 granny smith apple, cored then thinly sliced in rounds

2 cups water

1 cup white wine

2 cups sugar

sprinkle of salt
1 large squeeze of lemon juice

Bring water, white wine, salt and sugar to a simmer in a sauce pan. Add apple slices in liquid and cook until tender. Set aside.

Spicy Corn Salad:

2 ears of fresh corn, cut off cob

1/2 jalapeno, minced with ribs and seeds removed

2 T red onion, minced

1 T butter

Olive oil to saute

Salt and fresh ground pepper to taste

Saute corn, jalapeno and red onion in butter and olive oil for a few minutes. Season with salt and pepper, keep warm until ready to serve.

Lump Crab:

1/2 lb fresh jumbo lump crab meat, picked over for shell remnants

2 T minced fresh basil

2 T minced fresh cilantro

1 thinly sliced scallion (dark green ends removed)

drizzle of extra virgin olive oil

1 T honey

1/2 T lemon zest

1 squeeze of lemon juice

Combine all ingredients and chill until ready to serve.

For Cilantro Oil:

3/4 cup cilantro

3/4 cup olive oil

1 T honey

1 squeeze of lemon juice

salt to taste

Combine honey, lemon and cilantro in food processor. Slowly stream in olive oil until desired consistency is achieved. Salt to season. Set aside.

For building napoleon:

handful of pepitas to sprinkle on each plate (toasted and salted)

6 wonton squares, fried in vegetable oil until golden brown and crispy

Drizzle a bit of cilantro oil on plate followed by one of the wonton squares. Begin layering the spicy corn salad, lump crab mixture and braised apples with remaining two wonton squares. Top with pepitas, another drizzle of cilantro oil and remaining fresh herbs if desired.

Serves 2.

Seared Prime Ribeye with Sweet and Spicy Glaze

1 ribeye steak (approximately 1 pound)

kosher salt and fresh ground pepper to "crust" the steak

30 minutes before cooking, remove steak from refrigerator to bring to room temperature and remove chill. Crust the ribeye liberally with salt and pepper. In a hot grill pan, add olive oil and sear ribeye on both sides until a brown crust develops.

Drizzle glaze on steak and finish it a 350 degrees oven until desired temperature is reached (I cooked mine to medium rare). Drizzle with additional glaze if desired and a sprinkle of kosher salt before serving.

For the glaze:
Combine brown sugar, honey, sriracha, lemon juice, lime juice, lime zest and salt and whisk to get the flavor of your liking.

Serves 2.

Chocolate Chile Brownies with Cinnamon Vanilla Ice Cream

I used an Epicurious recipe for these brownies and although I was happy with the texture of the brownies, there was a bit too much Chile powder that actually overwhelmed the rich chocolate. Despite cutting down the Chile powder from 1/4 of a cup to an 1/8 of a cup, it was still a bit much- I'm thinking a tablespoon or two will be plenty next time.

I served the warm brownies with vanilla ice cream mixed with a drizzle of vanilla bean paste and cinnamon. The ice cream was fantastic with the rich brownies.