a lightened up, one-pot wonder

One-pot meals are a wonderful thing.

I love the ease of "throwing" everything in one pot without an inkling of worry having to clean multiple dishes. One-pot meals are usually associated with the ole' crock-pot, but I myself am a huge fan of the braise (searing the meat before adds so much more flavor).

I didn't grow up with many casseroles or one-pot meals in my immediate household. My father liked to grill and we usually accompanied lemon, herb or barbeque chicken with a salad, vegetable and starch of some sort.

Because this one-pot notion is a bit foreign to me, I concocted my own one-pot meal perfect for sharing and not too heavy for the warm weather.

Turkey Chili with Scallion Crema

This chili boasts the rich flavors of traditional chili but is lightened with lean protein and fresh vegetables. Although considered a sin with Texas chili, red kidney beans are added for flavor, color and texture. Scallion crema cools the rich spice with a burst of crisp freshness.

Yields 6 servings.

1 yellow bell pepper, diced small

1 red onion, diced small

3 T extra virgin olive oil

1.25 lb lean ground turkey

2 T flour

1.5 t chile blend (I used local Pendery's Spices)

1 t cumin

1/2 t cayenne

1.5 t Spanish smoked paprika

one 10 oz can diced tomatoes & green chiles

one 15.5 oz can red kidney beans

1 c water

1 T brown sugar

salt and pepper to taste

Scallion crema:

1 c light sour cream

2 T scallions, sliced thin

1 T fresh cilantro, minced

salt to taste

fresh cilantro and sliced scallions to garnish

Began by sautéing yellow bell peppers and red onions in a hot Dutch oven with olive oil until vegetables are softened and translucent approximately 10 minutes. Season with salt and pepper. Add ground turkey and break up with a wooden spoon. Re-season with salt and pepper. Sauté until cooked through.

Meanwhile, whisk together flour and chili spices: chile blend, cumin, cayenne, smoked paprika. Add atop turkey and vegetable mixture and mix to distribute. Flour will aid in adhering spices to turkey and to later thicken chili when liquid is added.

After flour and spice mixture is added, mix in rinsed and drained kidney beans, crushed tomatoes, brown sugar and water. Raise heat and bring to a simmer for approximately 20 minutes.

While chili is simmering, make the scallion crema. Combine sour cream with sliced scallions, fresh cilantro and salt to taste (this will be your only additional bowl used in the cooking process).

To serve chili, ladle portion into bowl and top with a spoonful of crema, fresh cilantro and sliced scallions.

Enjoy, y'all !

a sexy yolk & pretzel votes

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I haven't made my Saturday morning Cowtown Farmers Market visit in months.

Shame on me!

It shouldn't be an excuse but my schedule has become topsy-turvy working nights, random days and weekends. This Saturday, I brushed my excuses aside and arrived bright-eyed and bushy-tailed (err...sweatpants, matted hair and no makeup) to my favorite market.

After arming myself with fresh baked goods, lovely tea blends and an armful of my favorite produce, I left at peace with myself muttering, "Never skip market again! Never skip market again! Never skip..."

I've always been one to cast away the "filler fruits" in fruit salads.

You know, those never ripe enough chunks of cantaloupe, pineapple and honeydew. After I aggressively reassemble my salads, only seldom berries, apples and bananas remain that I would choose over melon any day!

Growing up, my Mom would slice huge cantaloupe wedges over the kitchen sink and serve them with yogurt or crème fraiche. I could never get hooked on the ole' melon. I decided to re-introduce my taste buds to melons with a smoothie using a modest, green melon with a gorgeous, fragrant scent.

Market Melon Smoothie with Banana & Cinnamon

Surprisingly, the minor dash of cinnamon truly enhances the spicy melon flavor that lovingly tickles the back of your throat.

Serves 2.

1 c ripe green melon (I used local Green Nutmeg Melon)
1/2 banana
1/2 c fine grapefruit juice (I used Simply Grapefruit)
1/2 c skim milk
1 c ice
dash of cinnamon & turbinado sugar

Combine all ingredients and process in a blender or food processor until smooth and frothy. Serve cold with a melon chunk. On a recent warm afternoon, I quickly blitzed these in my cherry-red blender and sipped the entire glass over the kitchen sink-- reminded me of Mom.

After my energizing afternoon sips, I went into carb-overload with an extended patio session at Mellow Mushroom. Although the place has become a bit gimmicky for my taste with "too corporate" menus and excessive kitchen times, the homemade dough truly shines.

My beau and I sat on the misty patio (sans those pesky flies) and gulped icy Fireman's #4 with an array of hand-twisted pretzels:

garlic salted with mustard,
parmesan dusted with marinara
& cinnamon-flecked with luscious honey.

After an integral deliberation, the sweet confection reigned king for my taste buds. Go figure. After shared bites of piping hot pie with wicked pesto-draped chicken, sharp fresh garlic and delicate mozzarella, we were quickly calmed to carb zombies.

Everyone has done it.

You know, had one of those self-fulfilling prophecies when you make a homemade treat, take your first bite and think,

"Damn, I'm good."

This pasta dish triggered one of those moments for me. If you have time to boil water, you have time to make this dish-- sure to be a hit!

Farfalle with Organic Chicken Sausage, Brown Sugar, Okra & Crumbled Feta

Don't get me wrong-- I love me some fried okra.

I wanted to take a different approach with this recipe and truly showcase the starchy vegetable in a comforting environment with flavorful, seared sausage (lightened up with chicken), fresh garlic oil and a luxurious hit of brown sugar.

Serves 4.

2.5 c whole wheat farfalle (bowtie) pasta, cooked to al dente
4 organic chicken sausages, fully cooked
2.5 c fresh okra, sliced vertically
1/4 c extra virgin olive oil
1 T fresh garlic, minced
1/4 t red pepper flakes
3 T brown sugar

splash of dark beer (optional)

1/4 c crumbled feta
salt and pepper to taste

In a large sauté pan, brown chicken sausages with a bit of olive oil over medium heat until evenly seared. Set aside to drain on paper towels and slice on the bias.

Add garlic, okra and extra virgin olive oil to same hot pan. Season with salt, pepper and red pepper flakes. Sauté to combine then add splash of beer to deglaze brown bits of sausage left on bottom of pan.

Finally, add brown sugar, pasta and sliced sausage. Toss to evenly coat with sauce and readjust seasonings with salt and fresh-cracked pepper. Fold in feta. Serve hot.
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There is nothing sexier to me than cutting into an over-easy poached egg.

When seeking my favorite just-broken yolk indulgence, Tillman's Roadhouse sealed the deal with their Fried Farm Fresh Egg Sandwich (scandalous enough to make a priest blush).
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I guiltily savored two sexy eggs
laid between a homemade Kaiser bun,
house-smoked bacon,
white cheddar,
peppery arugula
& sofrito mayonnaise with glee.

Take one bite with a Bloody Mary and let your eyes roll back...

orange soufflé and a burger stray

I remember it like yesterday--

my favorite annual shopping trips to Houston.

Sure,

I was 13.

Packed with pink braces,

Frizzy, curled bangs,

Too-skinny arms and insecurities galore...

But the trips to visit my fabulous aunt and uncle in their gorgeous West U house were ones to savor.

The weekend always began with:

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homemade jarred apple sauce
atop All Bran

(Uncle Kim's Favorite)
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followed by a gals lunch at the Houston Galleria Neiman Marcus.
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The smells and tastes of these classic recipes continue to resonate with me in fellow Fort Worth and Dallas NM eateries:

Houston NM Cafe-- best-known for their moist and insanely buttery monkey bread, strawberry butter, spiced tea and chocolate-drenched after-lunch mints to bid patrons adieu.

Fort Worthians are spoiled with an airy alternative to the buttery monkey bread delights: dark brown popovers complete with strawberry butter, demitasse glasses of chicken broth to sip, not-too-sweet coconut cake and the perfect lemon bar after a tea sandwich sampler with orange soufflé.

After our shopping binges, the luxury continued with my favorite banana pudding tucked away to chill in a gorgeous trifle dish-- made famous by my aunt.

I became so nostalgic of this comforting dessert--
I had to make it myself.

Aunt Bettie's Banana Pudding

(Shhh...from the back of the Nilla Wafer box)

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 Nilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Nilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool to room temperature and refrigerate to fully chill. Garnish with additional wafers and banana slices just before serving.
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In anticipation for a night on the town this past Father's Day weekend, I crafted a sweet cocktail made to tickle my palate before a heavy Southern dinner.

Nectarine Cardamom Syrup with Sparkling Cava

This cocktail is gorgeous-- the blood orange hue of the syrup topped with sparkling wine creates a play on a "Tequila Sunrise" to the eyes.

Makes four cocktails.

Simple syrup:

2 c water

1 c sugar
1 nectarine (pit and all), sliced
1/2 t ground cardamom
1/2 t lemon zest

Combine ingredients and simmer on medium heat until reduced by half (about one hour). Strain and chill*.
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To assemble cocktail:

Add 1 part chilled syrup to a champagne flute. Top with 2 parts sparkling Spanish Cava. Garnish with sliced nectarine.
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*Morning after tip:

Warmed fruit remnants from syrup would be divine atop morning oatmeal.

After some luscious sips to cool me down, my boyfriend and his sweet family headed to Brownstone, the newest eatery voyage from Top Chef's Casey Thompson, for some made-from-scratch Southern fare, artisan cocktails, and to pay homage to his dear ole' Dad.

Amongst dirty martinis (a Serrano Celery Caipirinha for me) and cold beer we happily anticipated the arrival of our appetizers:

Smoked Beet Hummus with Local Vegetables & Pumpernickel

Chicken Pot Pies in an empanada form

Homemade Biscuits with Venison Sausage & Apricot Preserves

Our appetizers were tasty but our fast-moving group became antsy at the slow-paced vibe of the brand-new restaurant.

Our ingenious solution?

Off to Fred's Texas Cafe for my favorite burgers in Fort Worth to round off the meal.

I paid penace for my deep-fried sins the next noon and prepared a protein-packed meal perfect for a hangover. The nutty brown rice, earthy mushrooms and just-broken yolk are the perfect canvas for the light, herbaceous finishes.

Lunch for One:

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Fried Egg atop Roast Creminis & Brown Rice with Grapeseed Oil, Scallions and Fresh Tarragon

1 serving brown rice, warm

1 egg (I use large, organic & cage free)

1 t unsalted butter

1/2 c cremini mushrooms, cleaned and sliced
a sprinkling of :

fresh scallions, fresh tarragon, kosher salt & grapeseed oil

Preheat oven to 400 degrees. Arrange sliced mushrooms on pan with a sprinkling of olive oil and kosher salt.

Roast approximately 15 minutes until golden brown. Meanwhile, fry egg in melted butter until white is just cooked through and yolk is runny.

Slide egg atop a bowl with brown rice. Add mushrooms and finish with scallions, tarragon, kosher salt, grapeseed oil and fresh-cracked pepper.

Break yolk, mix bowl and enjoy! If engaged in clean-out-the-fridge mode, sliced avocado would also be a nice addition.
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Speaking of avocados...

The Summer Issue of Fort Worth Foodie, All in the Family, is now available at local Fort Worth stores and eateries!

My current article is the second of my Easy Entertaining column--

Summer Spread: Dips, Spreads and Pestos for All Occasions

featuring my tangy Orange Peel Guacamole recipe.

Orange Peel Gucamole

(photo courtesy of the hip Josie Singleton)

Yields 2 cups.

This recipe is the perfect party dip-- elegant enough for hors d'oeuvres but relaxed enough for a laid-back affair. The orange zest adds a citrus-like flavor dimension and olive oil adds richness.

Pulp of three ripe Hass avocados
1 jalapeno, ribbed, seeded and minced
1/2 c fresh cilantro, chopped
Juice of two limes
1 T orange zest
Juice of 1/2 orange
1 clove garlic, minced
1/4 c red onion, minced
1 T extra virgin olive oil
Fleur de sel to taste

Mash all ingredients together until chunky. Garnish with cilantro leaves, thin-sliced orange peel and fleur de sel.
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After noshing this lovely dip (sure to be a hit),

PICK

up an issue of Fort Worth Foodie,

RELAX
with your favorite summer cocktail &

TAKE ADVANTAGE
of your local eateries!

freeform pie & when pigs fly...

I used to despise certain foods.

Now, I love them.

My taste changes truly excite me! The less foods I dislike-- the better.

I like to see myself as open-minded and adventurous with nothing to hold me back from truly tasting cultures, practices and creativity that surround us daily in what we eat.

Raw onions,

briny capers,

spicy treats and mustard

used to be perpetually avoidable for me (sad, but true).

Now I welcome them with open arms.

The next "I hate" tastes to tackle:

hard boiled eggs, salmon, cottage cheese & raw oysters.

Ugh. When pigs fly...

My recent 3-day holiday weekend began with:

sparkling gems,

cosmopolitans &

Manolos

dancing in my head.

The time had come for Sex and the City 2 and I was thrilled!
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My girlfriend and I arrived glam and ready for:

cocktails & classy debauchery

at the newest Movie Tavern on 7th street.

I opted to sip Carrie's Royale complete with Moet champagne, raspberry and fresh mint while my girlfriend settled on the Cosmo-rita.

(yes, cheesy but we loved it!)

After a whirlwind Saturday night, I settled in for an all day cooking frenzy the next morning.

On my radar:

fresh pasta to recipe test &

fruit tarts for an appropriate Memorial Day BBQ

I started with my pasta recipe-- eager to contribute comforting ingredients with flavorful techniques and bright summer herbs.

Pine Nut and Ricotta Raviolo with Roast Cauliflower & Basil Butter

This recipe is an interesting combination of flavors:

sweet ricotta + basil

unctuous fresh rolled pasta + butter

earthy, charred roasted cauliflower

Yields 12 large raviolos.

Roast Cauliflower:

1 cauliflower head, cut into large chunks

2 T olive oil

1 t salt

Preheat oven to 425 degrees. Gently toss cauliflower chunks with oil and salt. Roast approximately 40 minutes, turning often, until dark brown and caramelized.

Raviolos:

3/4 c part skim ricotta

1 t lemon zest

1 t lemon juice

1 t minced basil

2 T toasted pine nuts (plus additional for garnish)

pinch of red pepper flakes

salt and fresh cracked black pepper to taste
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4 sheets fresh rolled pasta

1 circle cutter approximately 2 inches in diameter

Combine ricotta, lemon, basil, pine nuts, red pepper flakes and black pepper in small bowl. Lay out one sheet of pasta. Arrange 6 dollops of filling (about 1 tablespoon each) evenly on pasta sheet allowing for equal edges around.

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Brush around each filling an egg wash in a circular motion the size of your circular cutter. Top with the second pasta sheet and cut out 6 circular raviolos. Repeat procedure with remaining two pasta sheets.

Simmer ravioli in boiling water approximately 3 minutes. Serve beside roasted cauliflower. Drizzle with basil butter and a sprinkling of remaining toasted pine nuts.

Basil butter:

4 T softened butter

1/4 c fresh basil leaves

salt to taste

Combine ingredients in a food processor. Melt and keep warm to serve over warm pasta.
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After I tackled my pasta dough, I tackled my free-form pie dough-- one of my favorite sweets to make.

This pie dough is savory and buttery and the fruit boasts an incredible natural sweetness with the slight enhancement of a sugary accompaniment.

The trick to a buttery, flaky crust and ideal crostada is keeping everything as cold as possible until the tart hits the oven.

Nectarine & Blueberry Crostada with a Pineapple Glaze and Shaved Nutmeg

Pate brisee (pie dough):

1.5 c AP flour

1 stick unsalted butter, cubed and cold

1 t salt

8 T ice water

Fruit filling:

4 nectarines, sliced uniformly

1 cup fresh blueberries

1/4 c sugar

1 T lemon zest

2 T turbinado sugar

sprinkling of fresh grated nutmeg

1 egg, whisked and thinned with 1 T water

1/2 c pineapple preserves, heated and thinned with 1 T lemon juice

Combine flour and salt in a large bowl. With fingertips, "cut" in butter to dry mixture until butter is pea shaped.

One tablespoon at a time, add ice water until a homogenous dough forms. Knead dough several times, careful not to overwork, and form into a flat disk. Cover with plastic wrap and chill 1 hour.

Meanwhile, preheat oven to 375 degrees. Toss sliced nectarines and blueberries with sugar and lemon zest. Refrigerate to macerate.

Brush flour onto a cool, dry surface. Roll out chilled disk into a larger circle-- about 1/4 inch thick. Transfer dough circle to baking sheet covered in parchment paper. Chill on sheet for 5 minutes to firm up dough.

To assemble crostada, arrange macerated sliced nectarines in a decorative pattern leaving a 1/2 inch outside border to later fold over. Sprinkle with blueberries and turbinado sugar.

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Carefully fold over edges to seal crostada around fruit. Add your egg wash-- brush whisked egg mixture atop crust. Finish by sprinkling crust and fruit with grated nutmeg.
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Bake for approximately 45 minutes until pastry is golden brown. While crostada is cooling, brush tops of fruit and crust with heated pineapple preserves to add sheen and sweetness. Cut into squares and serve warm.

One bite of this

not-too-sweet

tangy confection

and you'll be

floating on Cloud 9.
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much ado about dumplings

In case you haven't heard...

I'm obsessed with dumplings.

Potstickers, gnocchi, ravioli, spring rolls, spaetzle.

Chopsticks, hand-held, dipping sauces or pan sauces.

You name it. I'll eat them

For my birthday, my parents gave me the perfect reference full of my favorite lovely packaged delights:

The Dumpling: A Seasonal Guide by Wai Hon Chu

The glory of this book is the variety, inventiveness and seasonality that makes you think far beyond the norm pork potsticker.

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Dumplings are listed by monthly seasonality-- my favorite aspect of the book. Although I strive to write my own recipes and invent creative flavor combinations-- this is definitely a great source of inspiration!

Speaking of dumplings...some of my favorite dumpling recipes from Linguine and Dirty Martinis have included:

Pan-Fried Edamame Mint Potstickers

light & bright

Currant Brie Turnover with Garam Masala

creamy & chewy

Delicata Squash Ravioli with Fresh Oregano, Crispy Pancetta & Ricotta Salata

salty & savory (shown)

Steamed Chicken & Radish Potstickers with Soy Muddled Blackberries

spicy & tart

Recently, while brainstorming

Summer cocktail combinations

I concocted a refreshing, tart sangria-- almost too gorgeous to drink!

Almost...

30 minute Sangria with Fresh Berries & Soaked Hibiscus Flowers

I served this sangria with a rustic flair-- complete with berry seeds, a floating hibiscus and all!

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For an elegant twist, strain and combine with ice in a martini shaker to serve in a martini glass or highballs.

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Cocktail ratio:

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2 parts chilled dry red wine

1 part muddled berries

blueberries, raspberries and blackberries will do!

1/2 part wild hibiscus flowers soaked in syrup

a sprinkle of sugar

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Combine ingredients and chill for 30 minutes. Serve cold.

I recently had a sunny & bright lazy lunch on the patio at Tillman's Roadhouse: an eatery supporting local fish, meat, poultry and produce with housemade touches and whimsical reinventions of childhood favorites.

I sipped on an icy cool brew and thoroughly savored an artisan sirloin burger from Burgundy Pastures with local goats gouda, razor-thin purple onions and housemade pickles with lemon rind. On the side were perfectly seasoned kennebec fries with parmesan and housemade chipotle ketchup. Made-from-scratch garlic ranch was also a pleasant afterthought.

For dessert, we were surprised with a frozen smorgasbord, playfully deemed the "Ice Cream Truck" complete with a homemade raspberry lemon popsicle, lucky charms push pop, German chocolate cone and made-from-scratch ice cream sandwich. Delightful!

For a later joyful occasion, I decorated my apartment with banners, cards, bakery sweets and gifts for my boyfriend's birthday!

We celebrated on a gorgeous Sunday evening with a BBQ complete with his favorite made-from-scratch comfort foods.

I left grilling to the guys while I savored a margarita and quickly prepared this 5 minute side dish-- a perfect addition to grilled meats!

Goat Cheese Cream Corn with Fresh Thyme and Crushed Peppercorns

6 ears fresh corn (about 2 cups)

1/2 c red onion, chopped

2 T fresh thyme

1 c heavy cream

1/2 c crumbled goat cheese

1 T honey

1/2 t cayenne

salt and crushed peppercorns to taste

Saute onions with 1 tablespoon olive oil until translucent. Add corn and thyme. Saute for a few minutes to soften and infuse fat.

Add cream, honey and cayenne and let reduce several minutes. Fold in goat cheese and add salt and peppercorns to taste. Serve hot.

Before the party, I spent my morning baking this festive cake to fulfill his favorite dessert: yellow cake with chocolate frosting. I filled the layers with a tangy made-from-scratch curd and added espresso to the chocolate frosting for depth.

Birthday
Butter Cake
with Fresh Blackberry Curd Filling
& Dark Chocolate Frosting

Equipment:

2 round springform cake pans

(I used 6 and 7 inch pans)

offset spatula

stand mixer

Butter Cake:

(Adapted from The Cake Bible All-Occasion Downy Yellow Butter Cake)

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6 large egg yolks

1 c whole milk

2 and 1/4 t vanilla

3 c cake flour

1 and 1/2 c sugar

1 T plus 1 t baking powder

3/4 t salt

12 T unsalted butter, softened

Preheat oven to 350 degrees. Grease and flour springform pans. Set aside.

Combine dry ingredients in stand mixture and mix for 30 seconds to evenly distribute. On a medium setting, beat butter and milk into dry mixture for approximately 1.5 minutes. Scrape down sides. Slowly add eggs and vanilla in three portions, beating 20 seconds after each addition.

Scrape batter into pans and smooth tops-- mixture should be about halfway full. Bake approximately 35 minutes for small cake and 50 minutes for large cake until a toothpick inserted comes out clean.

Set cakes on a cooling rack until cooled completely. While cakes are cooling, make the fresh blackberry curd.

Fresh Blackberry Curd:

Yields 2 cups.

8 egg yolks

1/2 c sugar

1/2 c fresh blackberry juice (I used a juicer to remove seeds)

2 T orange zest

12 T unsalted butter, softened

pinch of salt

Combine egg yolks, blackberry juice, orange zest and sugar in a saucepan. Over medium high heat, cook mixture, whisking constantly, approximately 8-10 minutes until thickened. Remove from heat and slowly add butter and salt, tablespoon by tablespoon, until melted and combined. Strain.

Chill curd with plastic wrap directly on top to prevent a skin from forming. Make frosting.

Dark Chocolate Frosting:

Yields 4 cups.

24 ounces good semisweet chocolate, melted and cooled

1 cup boiling water

1 cup unsweetened cocoa powder

1/2 t espresso powder

1/4 c confectioner's sugar

4 and 1/2 sticks butter

pinch salt

Beat butter, sugar and salt until light and fluffy. Meanwhile, combine cocoa powder and espresso powder with boiling water to form a paste. Add melted chocolate and cocoa paste to whipped butter. Beat 1-2 minutes until combined thouroughly.

To Assemble Cake:

Level off cooled cakes with a serrated knife.

Slice each cake horizontally into two equal layers with a serrated knife.

On serving platter or cake stand, assemble parchment paper beneath large cake bottom layer before icing.

Using an offset spatula to distribute filling and frosting, begin layering:

bottom layer of large cake

then blackberry curd,

top layer of large cake,

chocolate frosting to glue the next cake,

bottom layer of small cake,

blackberry curd then

top layer of small cake.

Using offset spatula, add "crumb coat" of frosting to the cake. Chill for 30 minutes.

Ice the cake. Dip spatula into ice water to keep frosting cool and smooth clumps with ease.

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Remove parchment paper to display clean edges beneath cake.
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Using a piping bag, pipe decorative borders around each layer

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Decorate with candles or edible flowers as desired!
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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.

d

After such a

rich, succulent dinner

rest was imminent with

well wishes

for the year to come.