Asian meets soul food

Wow...February has flown by so quickly! The past few weeks have been delicious ones.

Thursday evening started my bliss with Asian cuisine at culinary school. As with European cuisine from last week, we were assigned different Asian regions, asked to research the cuisine and then shared our newfound knowledge with the rest of the bunch. We were also given traditional Asian dishes and asked to recreate and serve them family style.

My dish was Phở, a legendary Vietnamese broth-based noodle and beef soup. I was ecstatic to recreate it. The great thing about Phở is it is more of an experience than a mere bowl of soup. The different elements work like a well oiled machine to create a well balanced meal based on many years of tradition.

For my version of Phở, I began by toasting peppercorns, a cinnamon stick, star anise and cloves to release their oils. I removed the spices, and added onion, ginger and garlic to the pan to char for a few minutes. I then added the spices back in, and filled my pot with homemade vegetable stock and let simmer for about an hour.

Traditionally, brisket, beef bones and thin, rare cuts of beef are added to the soup. Having to use what was available, I decided to make a meatball with ground pork instead. To the pork, I added salt, fennel seed, turmeric, ground clove, olive oil and cayenne and then formed my meatballs. Meanwhile, I soaked my rice noodles in hot water in 10 minutes to let them soften then set them aside.

After an hour plus of simmering (traditional Phở simmers for hours), I added my pork meatballs until cooked (about 10 minutes) then strained my broth through a chinoise to remove fat and the aromatic and spice remnants.

To serve the Phở, I arranged the rice noodles and pork meatballs at the bottom of my bowl. At the last minute, I poured the strained broth on top and served the Phở with sides of lime wedges, cilantro, basil and bean sprouts to add as desired.

After a long day of work Friday evening, I met a group of friends at Buttons- the new restaurant of Keith Hicks. I've always been a fan of Ovation's pot roast and fried-green tomatoes so I was looking forward to a taste of his gourmet soul food.

While I sipped my Button's Dirty Martini (Grey Goose with olive juice) I looked around and really started to people watch. Even in the early evening (6 p.m) the place was hopping- the waitresses were attractive and upbeat, the customers had smiling faces and the bar was jam-packed.

My boyfriend and I decided to split the pork chops with a prickly pear puree, caramelized apples, dijon apple butter and jalapeno cheese grits. The pork chops were perfection...crispy, charred crust with a moist, tender inside. The perfectly cooked chop went perfect with the smoky cheese grits and the apple butter.

I also snuck a bite of my girlfriend's pot roast with a beef jus, garlic mashed potatoes and veggies. It was quite tasty but had nothing on our pork chops. Also around the table were the infamous fried green tomatoes with andouille sausage, a fried egg and gravy along with homemade macaroni and cheese. The mac & cheese was gooey and comforting but had a slight overload of nutmeg.

Buttons satisfied on all levels...food and ambiance combined. On my next visit, I'm looking forward to trying the curried grilled lamb chops with chorizo, artichoke radicchio orzo and a fennel cream sauce- sounds amazing!

The next day was Valentine's day and I was looking forward to dinner ALL day at work. After arriving home to find beautiful roses, chilled champagne and a set table...it was time for an outstanding dinner made by my significant other who just happens to be a chef...lucky me:)

The menu was:

Carrot saffron soup with turmeric

Heirloom tomato and spring mix salad with avocado, orange, braised onions, fleur de sel and a citrus vinaigrette

Homemade ravioli with fresh, steamed lobster, sage and a roasted butternut squash buerre blanc
(may I please mention the ravioli was cut into hearts? :)

Prime grilled filet of beef with Moroccan-spiced fingerling potatoes, asparagus and spinach with a braised pearl onion buerre rouge (red wine butter sauce)

After the truly fantastic meal (and about two hours to let our food settle), I was in charge of dessert and totally cheated with help from Central Markets' bakery.

Along with Häagen-Dazs vanilla bean ice cream and fresh berries, we split chocolate mousse cake with a raspberry coulis and chocolate ganache. I guess the saying is true...food really is the way to my heart!

The next night, we decided to put our leftover pasta dough to good use. We rolled the dough out into 2-inch circles for ravioli and stuffed them with sauteed ground sirloin, red peppers, onion, garlic, rosemary, salt and thyme. With the additional stuffing, I deglazed my Dutch oven with red wine and let simmer to create a hearty sauce for the ravioli- nice "leftover" meal.

Tuesday evening I headed to the Covey for a late dinner with a friend. We started with the beer sampler and the sliders with a garlic mayo, smoked Gouda and fried onions. Although the fried onions were stone cold, the mini burger was delicious. The beef was nicely seasoned, the bread was soft and sweet and the smoked Gouda pulled it all together.

For our entree, we spilt the slow roasted chicken with green beans almandine, caramelized onion mashed potatoes and a Texas Wheat gravy. This dish was really delcious as well. The chicken was moist, the skin was crispy, the green beans were al dente and the gravy was icing on the cake- we just wished for a bit more.

Last evening, I played chef for a few friends to watch the Top Chef finale. The menu was:

Cayenne-cashew crusted chicken breasts with a raspberry jalapeno sauce

At first, I wanted to do a pecan crusted chicken but I found some spicy cashews at CM that looked really good. So, I made a crust in the food processor with homemade bread crumbs, the cayenne cashews and chopped Italian parsley.

Next, I started the whole "dredge station" process with seasoned flour (salt, pepper, cumin and paprika), whisked eggs and my cashew breading. I pan-fried the breaded chicken breasts for a few minutes each side then finished them in the oven for about 10 minutes.

For the sauce, I pureed raspberries, seeded and ribbed jalapenos, honey, olive oil, salt, lime juice and cilantro. Ordinarily, I would strain the raspberry seeds but I couldn't find the dang strainer! Next, I added the puree to my saucepan and let it simmer with a bit of red wine while the chicken cooked. Serve atop chicken.

Queso fresco mashed potatoes with cilantro and lime

Of course I can't make normal mashed potatoes:) These started with fork-tender boiled potatoes that I added warm cream and butter to. As I mashed, I added queso fresco, a bit of olive oil and salt. Right before serving, I added a quick splash of lime juice to balance with the rich potatoes and salty cheese. Serve potatoes under chicken with rasperry sauce.

There was a pretty great response with this meal. Next time, I'm definitely finding a strainer for the raspberry seeds!

open wounds and a housewarming affair

Last Tuesday evening, a girlfriend and I went to Winslow's for some pre-dinner vino. I ordered the Viognier (really floral and sweet, similar to a Riesling) and she went for a Merlot. We then headed to the Keg to meet friends for dinner. I have never really been an avid Keg fan, but it was all really tasty.

We started with the traditional shrimp cocktail (nice cocktail sauce with a kick) and the baked Tiger shrimp for appetizers...I stuck with the sweet wine and ordered a Riesling. For my entree, I went for the bacon-wrapped filet (medium rare) with sauteed mushrooms and a twice-baked potato. The filet was cooked perfectly (I've had the overcooked beef curse for the past few months), the mushrooms were tender and well seasoned and the potato was the perfect, simple accompaniment.

The next night I went to the Covey for dinner. Usually a HUGE Covey fan, there were several disappointments. Pheasant quesadillas were our choice to begin. The menu paired it with Gorgonzola, caramelized onions, guacamole and pico de gallo...it ended up being with Monterrey jack, sans onions, a simple guacamole (eh...) and diced bell peppers. It was my first time to try pheasant and probably one of the few times I ever will. It was similar to chicken but with a strange aftertaste.

Next course was soups and salads...I ordered my favorite salad, the Southwestern Greek with feta and sweet peppers all atop a hummus crouton- so perfect paired with a fruity wine. My friend ordered the buffalo chili...unfortunately, the heat was so intense it was almost inedible.

Finally, we split the mustard and herb encrusted rack of lamb with roasted potatoes, asparagus and a spicy hollandaise...we also added sauteed shrimp and I really wish we didn't. The first bite of shrimp was awful...so tough and fishy tasting we sent it back. Fortunately, the lamb made up for the shrimp. It was cooked perfectly, tender and the sauce was so delicious- we wished there had been more. On the downside, the potatoes were under seasoned and dry and the sauteed asparagus was overcooked.

We skipped dessert and headed to Central Market for some Lindeman's Belgium Kriek beer made with fresh black cherries- YUM.

This past Saturday, we had out first private cheffing event for a housewarming party in Mansfield. We served everything buffet style and the menu included:

Julienned romaine with lemon, Parmesan and a homemade Caesar dressing

Mixed field greens with dried cranberries, crystallized ginger and a pomegranate vinaigrette

Beef meatballs with peppers, onions and brown sugar with a red wine pan sauce

Italian sausage sauteed with peppers and onions

Chicken mole skewers with cilantro pesto

Hand-made pasta and Alfredo sauce with sauteed shrimp

Poached apple and pear gallettes

It was my first event to help sous chef for and it was a huge success. The clients loved the food, we had plenty of it and they booked us for Christmas and New Years!

The next Sunday morning, I was up bright and early for brunch service up at school. As with the last brunch, I trudged in at 7 a.m. sharp and began prepping bacon, lemons and potatoes for various dishes. In my sleepless trance, I managed to slice two different fingers open within 3 minutes of each other. After some super glue to close the wound, band-aids and a couple finger cots...I was good to go. Seven hours later...it was time for a three hour nap. Whew...exhausted.

meat fab and the weekend I gained 20 pounds

Last week was a perfect week- I was off work for two days, my boyfriend was coming in for the weekend and we were road tripping together to go to Austin.

I also had a week of wonderful dining out and cooking. Monday morning began it all...

After a morning of Starbucks (hot green tea), Target and the bank, I met Cat at Central Market for lunch. I love the sandwich bar- so much to choose from.

I went for smoked turkey on sunflower bread (not on the menu but ask for it) with dijonnaise, provolone, cucumber, lettuce, tomato and avocado. I grabbed a side of pineapple and grapes and I was good to go.

Mine was tasty and simple but Cat's was definitely better...so pretty I had to take a picture. She got the oven-roasted turkey on ciabatta with an olive relish, sprouts, lettuce, tomato, oil and red wine vinegar. She also opted for fresh berries and blueberry lemonade. We sat outside...too beautiful to be stuck inside- great Monday.

Last Monday night was culinary class- meat fabrication. For me, it was a complete disaster. Maybe I'm just too hard on myself, but traditional beef recipes are just not my style. Within my group of three, we made:

Meatloaf with roasted garlic mashed potatoes and a horseradish, Worcestershire and ketchup glaze

Traditional beef stew with turnips, carrots and potatoes

Stuffed pork chops with a demi-glace

Pork shish kabobs with plum tomatoes, purple onions and rice pilaf

I was in charge of the beef stew, the rice pilaf for the shish kabobs and plating everything. The beef was tender, the vegetables were bright and the broth had good flavor but the stew never thickened to the right point, nor were the vegetables tender enough. The rice pilaf turned out ok. Sometimes the simplest things to cook at home are the most difficult to cook when you are in a industrial kitchen. So, in a nutshell...meat fabrication week was not my shining moment.

Thursday evening, my boyfriend Jared flew in from Nashville! By the time we got back from Love Field, most restaurants were closed so we hit up Boomer Jacks for some drinks and bar food.

Friday morning, we drove through Starbucks for a couple of hazelnut lattes, then headed to Austin to meet my Mom and my girlfriend Tyler for lunch at Blue Star Cafe. Amongst an appetizer of chicken quesadillas, we shared an Asian chicken salad, tarragon chicken salad sandwich, a maple-mustard turkey sandwich and a lemon cupcake. We returned to my parents house later for a quiet afternoon.

We had the whole family over for a Friday night cook-out. I was in charge of hors d'oeuvres, salad, sides and dessert (with my trusty sous chef, Jared) and Father James (good friend of the family) prepared the entree. The menu was:

Assorted beer and wine (La Crema chardonnay, Prosecco, Dos Equis and Shiner)


Roasted cashews with rosemary and cayenne

Roast unsalted cashews in a pan for a few minutes then toss with a few tablespoons of melted butter, minced rosemary and a few dashes of cayenne.
Garnish with a rosemary sprig in a pretty bowl.


Zucchini and shallot flat bread

Pre-made pizza dough is your best friend here- either get it raw from a pizza place or you can get the "dough in a can" stuff.
I rolled the dough into a rectangle, brushed the dough with olive oil and sprinkled fresh Parmigiano-Reggiano, salt and pepper on top.
Top with thinly sliced zucchini and shallots.
Cook on 350 for about 15 minutes.
If the edges get too dark, cover with foil until the inside is fully cooked.
Cut into squares and serve on a rectangular tray or platter.


Arugula salad with fresh figs, crumbled asiago, toasted walnuts and a honey-garlic vinaigrette

Make the dressing...combine champagne vinegar, minced garlic, salt, pepper and honey and whisk in your extra virgin olive oil. I always eyeball my dressing proportions. If you do it and it tastes too much like vinegar, add oil...too oily, add an acid. Set dressing aside.
Toast your walnuts in a dry pan for a few minutes, slice figs and "crumble" your asiago wedge by taking off small chunks with a kitchen knife.
Toss all ingredients together with dressing, carefully not to bruise the figs. Garnish with more figs, asiago and walnuts on top.


Roasted new potatoes with rosemary

This doesn't get any easier. Slice red potatoes into uniform chunks (1.5 in x 1.5 in).
Arrange potatoes in a single layer on an edged baking sheet and drizzle with olive oil, salt and freshly-ground pepper. Toss to evenly coat.
Roast at 350 for about 45 minutes (make sure you toss the potatoes around throughout cooking time and add minced rosemary halfway through to prevent rosemary from burning).
Serve on a large platter with string beans and chicken.


Haricot verts sauteed with butter and shallots

Snap the ends off the beans and blanch beans in boiling water for 3-4 minutes.
Immediately transfer to an ice bath to stop residual cooking and maintain pretty green color.
In a pan, heat olive oil and butter then add sliced shallots to saute.
After the shallots have become translucent, add the beans and coat evenly with the fat.
Add salt, freshly ground pepper and more butter if desired.
Saute until the beans are at your desired crispness.



Grilled chicken (marinated in a fig-chipotle sauce) stuffed with grilled portabellos, sun-dried tomatoes, prosciutto and goat cheese

I didn't make this one...but it looked pretty simple to to do.
Marinate boneless skinless chicken breasts in whatever sauce your desire. We used a fig-chipotle marinade.
Meanwhile, marinate two portabello mushrooms caps with olive oil, balsamic vinegar, salt and pepper.
Grill both the chicken and mushrooms (only par-cook the chicken. After you stuff it, it will finish in the oven)
Butterfly each chicken breast and stuff with sliced, grilled portabello mushroom, a slice of prosciutto di parma, a pat of goat cheese, and a couple of oil-soaked sun-dried tomatoes (the oil from the tomatoes will keep the stuffing moist)
Transfer stuffed chicken to the oven until breasts are fully cooked through


Apple tart with cinnamon and lemon zest

My mom and I would always make this on the weeknights when I was in high school. It is so simple and tastes homemade.
You can either bake your own apples until softened or use frozen apples. We baked them.
After the apples are baked and cooled, combine with cinnamon, sugar and lemon zest.
Using a refrigerated pie crust, spoon in apple mixture and fold residual dough over to seal the filling in.
Top with an egg wash and turbinado sugar for crunch.
Bake at 350 until dough is golden brown.
Slice and serve warm with homemade whipped cream or vanilla-bean ice cream.

Homemade brownies (a la my grandmother, Becca)

Everything turned out delicious and disappeared within minutes. After dinner, a group of us headed to Kenichi for some sake and Sapporo.

Saturday morning, my mom and I made breakfast for the boys while they were glued to watching football.

We made really simple migas:
Cut corn tortillas into slices, saute with a bit of oil until crispy
In a separate pan, saute onions and red peppers until softened, add beaten eggs and season with salt and pepper
When eggs are cooked, fold in tortilla strips and top with shredded cheese. Cover pan to melt cheese.
Serve with salsa and fresh avocado slices.

Saturday night, Jared, Megan, David and i went to the Covey for dinner. The boys opted for beer (Texas Wheat, Weiner Bock, Amber Ale) and Megan and I split a bottle of Pinot Grigio. Once again, we were starving so we ordered way too much (and ate it all). To begin, we split a southwestern Greek salad with sweet peppers, feta and a hummus crouton. Next, we ordered the Ta-Tanka pizza (shaved bison, spicy Asian dressing, caramelized onions, fresh mozzarella and cilantro). It was SO delicious...perfect flavor combination. The pizza usually comes with roasted red peppers but I substituted them for the onions and cilantro. Try it!

Next, we ordered the blackened halibut tacos with a jalapeno cole slaw and a black bean and corn salsa. The tacos were flavorful and light with the perfect amount of heat. The corn and black bean salad was pretty worthless to me- not much flavor. Finally, we ordered the chocolate souffle served with vanilla bean ice cream. It was warm and gooey and the ice cream was addicting. Perfect dessert to share for an evening out.

Our weekend eating binge ended with Sunday morning brunch at Gloria's...huevos con papas with guacamole- too full to walk.