a birthday affair & tarte tatin to share

I love having my birthday on Cinco de Mayo.

Although my special day wasn't full with mariachis or margaritas, I had a lovely evening full of fine wine and local fare.

I was treated with a special 5-course menu and wine pairing dinner at Ellerbe's Fine Foods (known for their Louisiana-influenced dishes and locally-sourced ingredients).

We sat on the patio with rustic, paint-stripped wooden chairs, blue and white linen napkins, and milk bottles dotted with single pink flowers. Our first course was oh-so-simple and full of bright flavors:

Louisiana Blue Lump Crabmeat with

Texas Citrus, Tarragon and Extra Virgin Olive Oil

The unique aspect of this dish was the orange powder dusted atop the crab.

The culprit? Dehydrated grapefruit rind that was turned into a sweet powder.

For our next course, I was full of bliss to sample this rustic salad with local roasted beets (I'm one of those crazies who adores obscure veggies like beets, brussels sprouts and celery root).

Roasted B&G Farm Beets with Local Honey, DMC Goat Ricotta,

Cox Farm Arugula, Bee Pollen and Pralined Millican Pecans

The fourth of the five courses was my favorite. It appeared rich and heavy, but was oh-so-light and full of flavor-- I almost licked the poor bowl.

Tomato Braised Lamb Shoulder with a Warm Israeli Couscous Salad,

Latte Da Feta, Curry Vinaigrette and Texas Citrus Powder

After a delicious birthday evening, I whisked off to Austin for the weekend to further celebrate my sweet 26 and also pay homage to my hip mother for Mother's Day.

I was graced with some lovely gifts from friends and family-- some of my favorites (this shouldn't surprise you), were meant to perch right in my pantry.

[Madagascar Vanilla Bean Paste, French Lavender,

Meyer Lemon Peel, Cardamom Pods, Wild Capers with Sea Salt]

After basking in the glow of an assortment of thoughtful gifts, my Austin girlfriends and I assembled to sip bubbling rosé and snack on a simple cheese platter before an evening out on the town.

Our assembly-only platter included Drunken-Goat Cheese with a Red Wine-Soaked Rind, Walnut Cheddar and Gruyere with Greek Green Olives and Rosemary Focaccia Crackers all from Whole Foods Austin.

For dinner, we took a quick taxi to the east side for funky, French bistro-inspired fare from Justine's Brasserie. We began with potent French 75's with champagne and gin for our pre-dinner cheers.

Dinner was simple and delicious: Escargot with Garlic Butter, Beef Tartare, Mussels and Frites, Snapper with Haricot Verts and Chilled Shrimp Salad with Tarragon & Cucumbers finished with a few bites of Apple Tarte Tatin with coffee.

After an eventful evening full with Moscow Mule's, a Russian big band and swing dancers, I was ready for a quiet Sunday with my parents to celebrate Mother's Day.

My mom had beautiful tomatoes, fresh herbs and Wild Alaskan Halibut on hand so I planned a menu around that. She also has a definite sweet tooth so a made-from scratch dessert was a must. Our menu included:

Grilled Halibut with a Tarragon Pea Puree, Grilled Asparagus,

Brown Rice Pilaf with Pine Nuts and Tomato Salad with Vinegar

While sipping a glass of chardonnay, I prepped components for dinner including a room temperature tomato salad with sea salt, fresh-cracked black pepper and champagne vinegar.

While my dad started the charcoal grill, I dressed fresh asparagus with olive oil, salt and pepper then delicately seasoned the halibut filets with the same dressings.

To accompany the grilled fish, I made a healthy and vibrant sauce of green peas, vegetable stock, lemon rind and fresh tarragon. For a side dish: toasted rice pilaf with pine nuts.

While I finished my sauce and rice, my Dad set out for the grill (the man is an expert griller--although he denies it). The halibut was cooked to perfection boasting its buttery layers and the asparagus was al dente with gorgeous charred flavor from the grill.

All three of us finished this dish with pleasure-- the only naughty inclusions were from a swirl of heavy cream to finish the pea sauce. I was then on to dessert...

My mom loves fruity desserts-- strawberry shortcake was the natural choice especially since this is peak season for fresh strawberries.

Strawberry Shortcake with Cinnamon Sugar Biscuits

While I prepped dinner, I measured my biscuit ingredients, washed and sliced strawberries and had my cold cream chilling and ready in a bowl.

When I was ready to make the biscuits, I preheated my own to 400 degrees and started on these flaky delights:

Cinnamon Sugar Biscuits

yields approximately 12 biscuits

2 cups AP flour

2 T sugar, plus an additional 2 T to mix with cinnamon

1 T baking powder

1/2 t kosher salt

12 T cold unsalted butter, diced

2 eggs, beaten

1/2 c cold heavy cream, plus an additional 2 cups to whip

1 t pure vanilla extract

1 egg beaten with 2 T water, for egg wash

1 T cinnamon

1 pint strawberries, sliced

Preheat oven to 400 degrees. Mix together flour, 2 T sugar, baking powder and kosher salt together in a large bowl. With hands, mix in dice cold butter and combine with dry mixture until pea-shaped butter chunks remain. Add beaten eggs and 1/2 c heavy cream. Combine quickly with hands until a dough forms.

Transfer dough ball to a floured board. Top with more flour then press down to a 1/2 inch thick square, working quickly to keep butter chilled. Slice into 12 biscuit squares (as shown), then transfer to a parchment-lined baking sheet with a spatula. Brush lightly with the egg wash then finish with a sprinkling of cinnamon and remaining sugar.

Bake approximately 15 minutes until biscuits are lightly browned, yet moist and tender. While biscuits are baking, whip 2 cups whipping cream with vanilla until soft peaks are formed. Serve in between hot biscuits with sliced strawberries.

Enjoy this not-t00-sweet confection with some fine decaf coffee or a chilled glass of crisp, white wine.

lavender brownies & Cinco de Callie

My sweet tooth has been on a rampage.

I can't finish any savory meal (or snack for that matter) without a bite of something sweet.

my "nice" bites have included:

dried apricots

orange marmalade with local goat cheese

kashi cereal bars

fresh raspberries with Greek yogurt

some "naughty" bites on my mind (and in my stomach):

homemade muffins

peanut butter and honey paninis

curly's vanilla custard with bananas and caramel

anything involving chocolate cake

While browsing the 7th St. area after a lovely lunch with Ms. Fort Worth Cookie, the two of us snuck into j. rae's bakery specializing in cupcakes, cookies & cheesecake for a peek at their sweet confections. Although I was a sucker for their adorable hand-decorated dinosaur cookies, I chose a simple chocolate cupcake with vanilla cream cheese frosting.

I took one bite and was completely content. The cake was moist and not too chocolately- nice with the tangy frosting (although there was entirely too much of it). I will definitely return to j. rae's-- perfect cookies for a baby shower.

During a recent Central Market raid, I stopped short at the meat market with interest in pristine, garnet-hued bison-- organic, grain-fed and antibiotic free. I settled on a robust striploin with dreams of steak sandwiches in my head.

Along with buttery greens, homemade compound butter, luscious local cheese and earthy mushrooms-- this sandwich was simple yet refined.

Seared Bison Loin with Wilted Mache, Local Chevre, Roasted Clamshell Mushrooms & a Dried Fig Butter

Makes 2 sandwiches.

1 bison striploin

salt and pepper to taste
1 T olive oil
1/2 cup fresh mache leaves
1 c fresh clamshell mushrooms
goat cheese for spreading

(I used local Latte Da Dairy)
4 slices of fresh bread, toasted

(I used whole wheat Millet bread)
2 tablespoons dried fig butter, recipe follows
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Preheat oven to 400 degrees. Drizzle mushrooms with olive oil, a sprig of thyme and a drizzle of salt and pepper. Roast for approximately 30 minutes until browned and crispy. Keep warm.

Season bison with liberal salt and pepper. Sear in a heated saute pan approximately 4 minutes per side to develop a brown crust. Finish in 400 degree oven approximately 6 more minutes to achieve medium rare. Set steak on board to rest while assembling sandwich.

Layer fig butter, mushrooms, sliced, rested steak, mache and goat cheese on remaining bread slice. Serve warm.

Dried Fig Butter:

4 T butter, softened
1/2 c dried figs, minced
1/2 t fresh thyme, minced

dash of salt

Mash together ingredients. Chill until ready to use. This butter would be fabulous on plain toast for breakfast, croissants or poached fruits.

While planning dinner, I decided to raid my pantry and make an impromptu dessert for two:

Bittersweet Lavender Brownies with Pistachios & a Cinnamon Chantilly

Brownies:

1 c unsalted butter

8 ounces bittersweet chocolate chips

1 and 1/4 c AP flour

1 t baking powder

1/2 t salt

2 c sugar

4 eggs

2 t vanilla bean extract

1 t dried lavender plus additional to garnish

crushed roasted pistachios for garnish

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Preheat oven to 350 degrees. Grease a 9-inch square baking pan then set aside.

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Melt butter and chocolate over a double boiler, stirring occasionally until smooth.

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Whisk together flour, baking powder, salt and dried lavender in a small bowl.

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Whisk together sugar, eggs and vanilla in a large bowl then whisk in chocolate mixture until combined well. Whisk in flour mixture then transfer batter to a baking pan.

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Bake approximately 35 minutes until a toothpick inserted has a few crumbs clinging. Cool brownies on a rack. Serve warm with chopped pistachios, a sprinkling of dried lavender and a dollop of cinnamon chantilly cream.

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Cinnamon Chantilly Cream:

1 pint organic heavy whipping cream, chilled

1 T ground cinnamon

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Beat cream in a stand mixer until soft peaks develop. Stir in cinnamon and serve chilled with brownies.

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Cinco de Mayo was this week-- an excuse for all to leave work a bit early, sip margaritas and parade around in sombreros. Since high school, my friends and I have also lovingly referred to it as Cinco de Callie-- in my opinion, it's the best day to have a birthday!

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I turned 25 this year and had a lovely day beginning with 1 a.m. text messages from high school friends, gorgeous hydrangeas delivered to work and thoughtful gifts, cards and flowers received from both jobs.

For lunch, I snuck away with my boyfriend to the Central Market sandwich bar and patio for diet root beer, thick-cut potato chips and customized sandwiches.

I went with my usual:

whole wheat bread, red pepper hummus, muenster and grilled veggies

toasted and topped with:

fresh avocado slices, arugula and cucumber

while boyfriend settled on a simple:

roasted turkey, ham and pepperjack

toasted on rosemary bread with basil pesto

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lovely lunch date.

After being cut early from my restaurant job that evening, I dashed home to shower and go glam in preparation of a surprise 5-course wine pairing dinner at Eddie V's Prime Seafood.

Our meal was sublime. The service was impeccable, the courses were perfectly timed, the wines were pleasantly matched and our dishes were cooked perfectly with gorgeous flavors.

Course 1:

Seafood Gazpacho with Lime Creme Fraiche

Sauvignon Blanc

Course 2:

Sliced Wagyu Beef "Hot Rock" Ishiyaki-- Togarashi Spice and Soy Broth with Wild Mushrooms and Julienned Scallions

Shiraz

Course 3:

Fuji Apple and Golden Beet Salad with Maytag Bleu Cheese, Haricot Verts, Candied Walnuts and an Outrageous Ginger-Orange Vinaigrette (for her)

Sweet Corn and Crab Chowder with Smoked Bacon (for him)

Course 4:

Incredible Jumbo Seared Georges Bank Sea Scallops with a Sherry Cream Sauce, Crispy Potato Strings and a Cilantro Oil (for her)

Pinot Noir

12 ounce Seared Filet of Beef with Boursin (for him)

Course 5:

Tableside Bananas Foster with Butter Pecan Ice Cream

Moscato de Asti

Highlights of the meal were the gorgeously-prepared scallops with the perfect sear and ginger orange vinaigrette bursting with an intense citrus flavor.

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After such a

rich, succulent dinner

rest was imminent with

well wishes

for the year to come.