a mimosa break & funnel cakes

...silver white winters that turn into spring, these are a few of my favorite things:
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salted, ripe avocado

tangerine emergence-C
breakfast tacos via Tamale House #3
antique pink hydrangeas

lemon zest

Voluspa Makassar Ebony & Peach Candle

silky soft sheets
made-from-scratch pie crust
velvety sage
Kashi truly vanilla oatmeal
raw, shaved fennel
amethyst orchids
charred surf & tender turf
baba ghanoush
lavender-salted bubble baths
dirty martinis
glossy lips
handmade pasta
candied ginger
strawberries & bananas
quirky glasses
Mexican chocolate cake
pan-fried potstickers
crusty-baked mac and cheese
orange French toast

The ice has melted, temperatures are rising and shoulders are baring in Fort Worth. Although a bit foggy, Easter Sunday was a lovely one spent at morning Mass, brunching, shopping and spending time with my hip 'rents.

After a gorgeous service at St. Patricks Cathedral, we sipped spicy, Belvedere mimosas, savored silky hollandaise and sliced into perfectly-poached eggs at Taverna downtown. Dessert was later savored at my apartment with a gorgeous and luscious "make ahead" dessert:

Vanilla Bean Panna Cotta

with Stewed Rhubarb and Fresh Raspberries

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This is a light, creamy dessert perfect for entertaining. The tangy rhubarb is completely stewed down into a thick sauce with fresh, ripe raspberries folded in before chilling.

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The bright pink sauce is gorgeous with the alabaster, vanilla bean-flecked custard.

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Yields 8 small ramekins.
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Panna cotta:

2 T powdered gelatin (one packet)

3 T water
2 c heavy cream
1 c half & half
1/3 c sugar
1 t vanilla bean paste
zest of 1 lemon

Combine gelatin and water in a small saucepan on low heat. Stir to combine until gelatin dissolves. Set aside. Combine remaining ingredients in saucepan. Whisk until mixture just comes to a boil.

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Whisk in gelatin mixture until thoroughly combined and divide mixture amongst ramekins. Let mixture come to room temperature on counter then chill overnight. To invert, loosen molds with a butter knife and quickly dip ramekin bottoms into hot water. Invert onto a dessert plate.
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Stewed rhubarb and raspberries:

2 ripe rhubarb stalks, ends removed, split and sliced
1.5 c water
2/3 c sugar
1 pint raspberries
zest of 1 orange

Combine rhubarb, sugar and water over medium heat to develop a simmer. Simmer on medium heat approximately 15 minutes until rhubarb has broken down. Add half pint of raspberries and orange zest. Continue to simmer another 30 minutes until fruit has broken down and mixture has reduced by half.

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Let cool and fold in remaining whole raspberries. Cool and chill completely before serving with panna cotta.

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My next weekend was also spent "brunching" after a gracious potluck brunch invite with a slew of local foodie friends.

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Along with a hefty bowl of mixed chopped fruits

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[apples, pears, green grapes, mango, grapefruit, orange,

strawberries, blueberries, blackberries & raspberries]

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mixed with champagne, Meyer lemon zest and chiffonade mint,

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I also contributed an:

Artichoke and Salami Tart with Parmesan and Lavender Salt

This tart is so simple-- I didn't feel the need to write a "formal" recipe. The process can be used with endless combinations of fruits, veggies or proteins!

1. Defrost 1 sheet of puff pastry careful to keep chilled

2. Pierce fork holes into "topping" area of pastry to prevent rise

3. Assemble toppings--

I used quartered artichoke hearts, slices of torn salami, fresh oregano, red pepper flakes, fresh-ground black pepper and aged parmesan shavings.

4. Brush edges with an egg wash or olive oil--

I also sprinkled edges with dried lavender salt.

5. Bake at 400 degrees approximately 30 minutes until puff pastry is cooked through and golden brown

6. Serve warm or room temperature--

I cut my tart into squares and served it at room temperature.

After our delicious brunch complete with crumbles, crepes, pasta, french toast, panzanella, tarts, flatbread, yogurt, dips, eggs bakes, fresh fruit, coffee and mimosas--

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I headed off for an afternoon of

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beginner's luck,

cold beer,

corn dogs & funnel cakes

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at the horse races with my favorite guy!
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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

eggs benedict and a tea sampling

I finally attended my first Central Market cooking class this weekend- Mother's Day Tea. I went in with expectations to actually cook and was disappointed when I found it was demonstration and tasting only. Regardless, it was a nice change, our instructor Christine was extremely knowledgeable and the food was yummy.

In the swift two hours and a sampling of soothing hot teas, we were shown how to make vidalia onion tarts, quiche lorraine crepes, angel biscuits with smoked salmon and a dill mayo, crescenza (a soft cheese) with golden raisin bread, cream cheese brownies, bourbon balls and egg custard. Although my mom was digging the bourbon balls, my favorite was the crescenza and golden raisin bread.

After a day of excessive shopping, dinner was a late-night stop to Michaels Restaurant and Ancho Chile Bar. Eager to try a bit of everything, we split three appetizers:

Borracho nachos with pickled jalapeno, beans and cheese (simple bar food)

Three guys pizza with sirloin, red bell peppers, jalapenos, kalamata olives and tomatoes
(The pizza was ok. The ingredients didn't meld well for me and the sirloin was sparse.)

Beef teres with chile bourbon sauce, mashed potatoes and fried onions

(This was my favorite. The beef had a nice bitter bite from the pepper crust and was perfectly cooked. The appetizer portion is definitely enough for an entree.)

I liked Michael's but I think it will be more of a "bar food and cocktail" type of place for me.

Sunday morning, we headed to Taverna for Mother's Day Brunch. Amongst ice teas, coffee and bloody mary's, we started with the beignets with a cappuccino sauce. The beignets were warm, airy and had an unexpected lemony addition to them.

For the main course, my mom and I ordered the eggs benedict with lump crab meat, hollandaise and breakfast potatoes and my friend Megan ordered the eggs benedict with smoked salmon and grilled asparagus. My benedict was great- the eggs were runny, the lump crab was buttery and the english muffin was perfectly toasted. My only complaint was the undercooked and under seasoned breakfast potatoes.

Sunday night, I found some beautiful short ribs at Costco (they only had boneless) and went to work making dinner for that evening.

My menu was:

Red wine braised short ribs

3-4 boneless short ribs

2 cups chopped onion

1 cup chopped carrots

1 cup chopped celery
1 cup fresh chopped rosemary, sage and thyme leaves

1 bottle red wine (I used a Spanish cab)

3/4 cup water
salt and pepper to crust short ribs

First, coat your short ribs with salt, pepper and olive oil then sear both sides in a Dutch oven until a brown crust has developed. Remove beef with tongs and set aside. Add vegetables to pot and saute for a few minutes. Add wine, water, herbs and a bit of salt to deglaze the pot. Return short ribs to pot and immerse in braising liquid. Cover pot and place in a 350 degree oven for at least 3 hours (mine were in for 3.5) until wine sauce has reduced and beef falls apart easily with a fork. Serve with sauce spooned atop short ribs.

Corn succotash with scallion butter, white cheddar and lime

4 ears of fresh corn, cut off the cob

1 stick butter at room temperature plus additional for sauteing
3 scallions, sliced thinly

1 cup shredded white cheddar cheese

2 limes (one juiced and one cut into wedges for serving)

salt and pepper to taste

First, make your compound butter. Combine one stick of soft butter with scallions and a bit of salt. Spoon into plastic wrap and form butter into a cylinder shape. Refrigerate until butter hardens.

For the succotash, heat a few tablespoons of butter in your pan. Add corn, salt and pepper and saute. After a few minutes, add the juice of one lime, half of your cheese and half of your scallion butter. Serve succotash with a lime wedge, the reserved white cheddar sprinkled on top and a round pat of scallion butter.

Sauteed baby portabellos with thyme

2 cups of sliced baby portabellos

1 tablespoon of fresh thyme leaves

1/2 stick butter
1/3 cup brown sugar
salt and pepper to taste

Saute all ingredients together until mushrooms absorb all ingredients and cook down.

Vanilla lime baked custards with a blackberry lime sauce

I used Central Market's basic egg custard recipe and added my own twist.

For custards:
4 eggs
1-2 cups sugar
1 Tbl vanilla bean paste
1 cup whole milk
zest of two limes and a squeeze of juice
few pinches of salt
3 tsp grated fresh nutmeg

In a sauce pan, whisk together all ingredients until just combined. Heat mixture until warm but not boiling. Pour into individual ramekins and top with fresh grated nutmeg and lime zest. Place ramekins on a baking sheet (no water bath required) for 40 minutes at 325 degrees.

After cooking and cooling, serve chilled or room temperature with a spoonful of blackberry sauce on top.

For blackberry sauce:

zest of one lime and a squeeze of juice

1 cup sliced blackberries

1/4 cup sugar

3 tsp vanilla bean paste

Combine all ingredients and let macerate while custards cook and cool. Spoon atop custards.

The next evening, I was introduced to some of the best coffee I've ever tasted from the owners of Aduro Bean Micro-Roasters. I sampled a cup of the coffee blend called Nutty Blonde- freshly roasted, cooled then ground. Coffee not masked with ounces of skim and packetfuls of splenda?! Wow...what a concept. The coffee was smooth, light and flavorful with not a hint of bitterness.

Later in the evening once at home, I took my own bark-making virginity and made a white chocolate bark with dried apricots, toasted walnuts and dried cherries compliments of my beloved Barefoot Contessa. This recipe is seriously pastry for idiots...even I didn't screw it up:)

You will need:

16 ounces of good white chocolate

(I used the CM bulk white chocolate...rich and buttery)
1 cup chopped toasted walnuts (toast them yourself)
1 cup chopped dried apricots
1 cup dried cherries

(the recipe called for cranberries but I used cherries instead)

First, melt 3/4 of your white chocolate slowly over a double boiler until melted and shiny. Take off heat and add to remaining chocolate. Stir until melted and smooth then pour in an even layer over a baking sheet covered with parchment paper.

While chocolate is still warm, sprinkle cherries, apricots and walnuts uniformly over chocolate. Cool in the fridge until hardened. When ready to serve, cut bark into large shards for munching.

cupcakes and a lazy Sunday

This past Tuesday was Cat's 24th birthday and immediately a lunch date was planned. After venturing out to Northeast mall (in the pouring rain) we settled on a tiny French bakery called Vie a Paris! that Cat and her mom frequent.

Between the two of us and a tiny little table we munched on turkey and Swiss and chicken salad croissants with french onion soup, a fruit tart and a vanilla eclair- ooh la la!

Although we had dinner plans later that night at Taverna, we went to P.F. Changs for some pre-dinner drinks. While we sipped our Purple Haze hot sake with Chambord, we put our chopsticks to work on crunchy, chicken lettuce wraps and the lemongrass prawns with garlic noodles- my favorite entree!

For dinner #2, we finally arrived to Taverna and chatted amongst a bottle of Prosecco. The table choices were all tasty: risotto with Parmesan and truffle oil, seafood risotto with mussels, calamari and shrimp and a Gorgonzola and pear filled pasta with pears, arugula and walnuts. The seafood risotto was my favorite...great broth and the calamari was cooked perfectly.

Last night, my roommate and I headed to Winslow's for dinner. I've been a little under the weather all week, so I nursed a glass of Cava while Megan tried the Cava and a Merlot. We split the gambas al ajillo (shrimp in a spicy garlic butter sauce served atop grilled bread and fresh parsley) and cups of the roasted tomato soup with applewood-smoked bacon, creme fraiche and basil oil.

Finally, we split the gnocchi (due to my rave reviews), but it just wasn't as tasty last night. The gnocchi was a little heavier than usual and the pancetta made it too smoky...we still finished it. We skipped dessert because Megan had been on her weekly Cupcake Cottage trip earlier that morning. She had an assortment of mini cupcakes in a pretty, pink box- strawberry, chocolate, cookies and cream and my favorite... traditional white.

Today we grabbed a burger at Dutch's for a lazy, Sunday lunch. I ordered the Texana with avocado (of course) and Swiss...Megan always goes for the queso on her burger. The burgers are always good (a little over0cooked for my taste, but never greasy) and the rolls are always delicious (always fresh and slightly sweet). I'm now spending the rest of my lazy Sunday trying to decide what to cook for dinner tonight!