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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a yellowtail praise & carrots 3 ways

One disadvantage of living solo is the perpetual problem of rotting produce that wastes away.

A few ways I stretch my dollar and elongate produce life spans:

I buy berries on sale,

bag and freeze them

to quickly add to muffins, desserts and make milk icy cold in a bowl of cereal.

I keep ginger in

a jar of inexpensive vodka
in my refrigerator (culinary school trick that preserves ginger).

Before garlic goes bad,

I roast and jar caramelized cloves

for a handy flavor enhancer to add pastas and hors d'oeuvres.

I "arrange" fresh herbs in water
like a bouquet of flowers
and chill them to keep herbs lively and green.

I will also take advantage of my very last carrot and have three diverse recipes to prove it!

Carrots Three Ways:

salad,

cake

& slaw

to appeal to one and all!

1. Shaved Carrot & Blood Orange Salad with Marcona Almonds, Almond-Scented Vinaigrette & Bite-Sized Rosemary Biscuits
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Salads with lettuce bore me. I was never one of those,

"Oh, I'll have a salad with grilled chicken and dressing on the side" gals.

d

In fact, I envied those self controlled waifs. Much animosity, no?
d

In an effort to trick myself, I integrate as many unexpected flavors, textures and colors as I possibly can when crafting salads. I received crazy looks when adding almond extract to this vinaigrette.

Odd? Yes.
Delicious? Oh, hell yes.

Yields 4 appetizer salad portions.

Bite-Sized Rosemary Buttermilk Biscuits:

1.5 c AP flour

1 T sugar

1.5 t baking powder

1/4 t baking soda

1 t salt

1 t fresh rosemary, minced
1/2 stick cold unsalted butter, cut into cubes
3/4 buttermilk plus additional to brush atop biscuits

Preheat oven to 425 degrees. Whisk together flour, sugar, baking powder, baking soda, salt and rosemary. Blend in butter with hands until butter is combined and pea-shaped. Slowly add buttermilk in portions until a sticky dough is formed.

Flour hands, surface and rolling pin. Transfer dough ball to surface and form into a uniform disk with hands. Roll into a circle, approximately 1/2 inch thick. With a small circle cutter (about 1 inch in diameter), cut out biscuits and place on an ungreased baking sheet.

Brush tops with buttermilk and top with a sprinkle of fresh-cracked pepper. Bake approximately 6-8 minutes then transfer to cool on a rack. Serve warm or room temperature with salad.

Carrot Orange Salad:

2 carrots, shaved with a peeler

2 blood oranges, segmented

1/2 c marcona almonds

Combine carrots, blood oranges and almonds. Toss with almond vinaigrette and serve with buttermilk biscuits.

Almond Vinaigrette:

2 t pure almond extract
juice of 1 lime
1 t lime zest
1/2 t fresh rosemary, minced
pinch of red pepper flakes
1/4 c extra virgin olive oil
salt to taste

Combine almond extract, lime juice, lime zest, rosemary and red pepper flakes. Slowly whisk in olive oil until an emulsification develops. Season with desired salt. Toss with carrot orange salad to lightly coat.

2. Curried Banana Carrot Bread

Curry in banana bread?!

Oh yes I did.

The pumpkin-hued spice isn't completely obvious,
(back off, curry haters)

and the ending taste is subtle and soft.

Carrots are the moisture-carrier in this low-fat bread. Although I like my mashed bananas to be chunky, I didn't want to bite into coarse carrot grates.

Instead, I grated my carrot on the microplane in an attempt to "melt" the valiant vegetable into the delicate bread.

Yields 1 large loaf pan or 3 mini loaf pans.

2 eggs

3/4 c sugar

3 ripe bananas, coarsely smashed

1/4 c shredded carrots

1/3 c buttermilk

1 T vegetable oil

1 T vanilla bean paste

1 and 3/4 c AP flour

2 t baking powder

1/2 t baking soda

1/2 t salt

1 t curry powder

Preheat oven to 325 degrees. Grease a flour a loaf pan or mini loaf pans. Whisk together flour, baking powder, baking soda, salt and curry powder. Set aside. Combine carrots, bananas, vegetable oil, buttermilk and vanilla bean paste. Set aside.

Meanwhile, in a stand mixer, beat together eggs and sugar until pale and fluffy- about 5 minutes. To bowl, mix in wet banana mixture then slowly fold in dry mixture until just combined.

Fill loaf pan(s) about 3/4 full and bake approximately 1 hour for a full loaf pan or 35-40 minutes for mini loaves. Cool on rack and invert to serve.

3. Radicchio, Edamame and Carrot Slaw

Talk about a 3 minute recipe! While your edamame is defrosting for several minutes, you will have plenty of time to peel carrots, slice radicchio and measure soy sauce. This slaw would be fabulous served atop fish tacos!

Serves 2.

1/2 c radicchio, julienned
1/2 c frozen shelled edamame, prepared
1/2 c carrots, shaved with a peeler
1 T soy sauce
splash of rice wine vinegar
1/8 t red pepper flakes

Combine ingredients and refrigerate to slightly break down vegetables and meld flavors. Serve cool, warm or room temperature. Let the laziness ensue!

I'm sure you've heard...

I'm a sushi snob.

I'm from Austin, ok? Home of some of the best sushi in the country and this:

creamcheesekrabjalapeno

tempurashrimpavocadomayonnaise roll

ain't gonna cut it.

Alas, my sushi experiences have been very limited the past few years here in good ole' Fort Worth.

Recently, I was left delightfully content with my sushi craving satisfied after lunch at Tokyo Cafe. I dined with my meat and 'taters lovin' boyfriend who was equally impressed.

Our late afternoon dine included:

seaweed salad
pork gyoza with warm, ginger broth
spicy beef bowl with white rice and scallions
yuzu yellowtail roll

Fresh, simple and delicious-- all I could ask for. I still miss you, Uchi. See you in my dreams...

This past whirlwind Sunday was spent in Dallas celebrating a birthday and engagement fiesta with dear friends from TCU. In a swift 12 hours, we enjoyed:

breakfast quesadillas with pepperjack, black beans and guacamole

& bottomless mimosas

at Nick and Sam's Grill

bloody mary's and white sangria

at Blackfriar Pub

sombreros, frozen margarita machine

quesadillas, queso, guacamole and flautas

at a quaint, outdoor engagement party

and finally,

a juicy relished hot dog,

sweet potato fries and pop

back in Fort Worth at Billy Miner's Saloon.

After a gluttonous, yet pleasant day,

it was off-to-bed immediately with
sweet dreams & old friends

dancing in my head.

spiced pear fizz & luck o' the Irish

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Sunday...my new Saturday and favorite day of the week. Last Sunday was especially lovely-- the sun was shining and patrons everywhere seemed to be in a relaxed, cheery trance.

My solo lunch was spent sipping a smoothie from Central Market and flipping through the newest Fort Worth Foodie on the sun-drenched patio. I later amped my state of relaxation with a hot rock pedicure and late afternoon bar stools, cold beers and live music at the Love Shack So7.

After I worked a fine appetite up, my boyfriend and I meandered to Terra Mediterranean Grill to join a slew of chefs, bakers and foodie-makers for a mezze feast at its finest.

We noshed, shmeared, slurped and crunched a plethora of simple, Mediterranean plates:

earthy baba ghanoush
smooth hummus

spiced veggie moussaka
minted lebni yogurt

fried calamari with spicy tahini

warm pita

savory lamb moussaka

airy falafel

charred lamb and chicken kabobs with saffron rice
gyro with tzatziki

After I stuffed myself silly, our crew strolled across the street for some gelato and cool air. Once at Paciugo gelato, I chose half hazelnut and half dark cherry swirl but pushed hazelnut aside for the tart, sweet cherries and vanilla. Sleep came quickly that evening with a full belly and my sweet tooth, content.

My weekly date night the following evening was spent at Ruffino's to ease my pasta cravings. The quiet restaurant was starkly cleaned with starched servers and an open window with a lovely, early evening draft pouring in. Our cordial server greeted us amicably and kept us content course after course (after course).

Our never-ending feast included:

wild mushroom crostini with apple and gorgonzola

my favorite. bitter, sweet, creamy and tangy all in one perfect bite.

free form potato gnocchi with tomato confit and peas

rich, yet airy. tomato confit intensified the dish.

morel tortelloni with braised lamb shank, feta and fried mint

a hearty dish boasting winter flavors with a minted promise of spring.

...for the sweet teeth...

crème brûlée

caramelized sugar cracked perfectly with my first bite.

pomegranate sorbet

tart, refreshing.

bruleed bananas with a lavender anglaise

this went straight to my lovebone.

I am so very excited to announce my first article from the Easy Entertaining section in Fort Worth Foodie Magazine!

For the newly-released Spring Issue, I crafted an article on simple syrups surrounding the basic ratio, uses, flavor combinations and a spiced libation from personal recipes:

Spiced Pear Fizz

Makes about four cocktails with champagne to spare.

2 cups water

1 cup granulated sugar

Peel of 1 pear

1 peeled pear, quartered

1 star anise

4 whole allspice
1 cinnamon stick

1 bottle of chilled, Brut champagne

Combine water, sugar, pear and spices. Simmer in a saucepan over medium heat approximately one hour until mixture is reduced by half. Set aside to cool and refrigerate overnight.

To assemble cocktail, add one part simple syrup to champagne flute and finish with two parts champagne. Garnish with a pear slice and assorted spices from syrup.

(cocktail photo courtesy of the lovely Josie Singleton)

Pick up the Spring Issue today to view my complete article and engulf yourself in reading about the melting pot that makes Fort Worth, Fort Worth! Visit Fort Worth Foodie on-line for circulation information.

Finally, St. Patrick himself would beam at these delicate, chewy cookies made especially in his honor on his namesake holiday this past week:

Irish Lace Cookies with a Fresh Nutmeg Glaze

I amped up this simple, lace cookie ratio with fresh spices, a light glaze and a hit of kosher salt for a depth of flavor.

Yields approximately 12 cookies.

3/4 c light brown sugar

1 stick unsalted butter, softened

2 T AP flour

2 T whole milk

1 t vanilla bean extract

1 and 1/4 c rolled oats

1 t salt

1 t fresh grated nutmeg

Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Cream butter and brown sugar in an electric mixer until creamy and fluffy.

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Combine remaining ingredients. With a small ice cream scoop, scoop uniform cookies and arrange on parchment at least 3 inches apart.
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Bake for 10-12 minutes until cookies are just set and edges are golden brown. Carefully transfer parchment with cookies to a cooling rack until cookies are completely cooled.

Finally, transfer these extremely delicate delicacies (I used a stainless fish spatula) to a serving platter to glaze.

Nutmeg glaze:

3/4 c powdered sugar

1/4 c water

1 t fresh shaved nutmeg

1 t ground cinnamon
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Combine ingredients. Add glaze to a squeeze bottle and apply in a criss cross pattern to cookies.

an espresso-drenched star & BLT bar

After months of missing my family, I was able to sneak away to Austin for a couple days to celebrate the 62nd Birthday of my dear ole' Dad.

Simple, intelligent, frugal and clever would be quite appropriate adjectives for my father-- eggs over easy, black coffee, BLT's and ice cream never fail to keep him content (no frills, indeed).

In planning his afternoon celebration, I went the simple route with:

a hearty soup for the rainy day,

make-your-own sandwiches

and a luxurious Bundt cake

with fresh-whipped cream (vanilla bean extract please!) and ice cream to savor amongst gifts.

My funky BLT bar included every necessity to build the perfect sandwich:

Maple-Glazed Applewood-Smoked Bacon

Roasted Cherry Tomatoes: kosher salt, fresh-cracked pepper and olive oil roasted at 400 degrees for 20 minutes.

Fresh, Peppery Arugula

Toasted Pumpernickel: sliced and toasted on each side with unsalted butter at 400 degrees.

Roasted Garlic Aioli: warm, roasted garlic cloves made into a paste with mortar and pestle then whisked with fresh thyme, mayonnaise, olive oil, salt and pepper.
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After my past soup class in culinary school, my Dad seemed intrigued with the thought of velvety and cool Vichyssoise. Using the same leek and potato elements, I simmered my way to a hearty play on the French classic.

Potato Leek Soup with Thyme and Bacon Fat

This enormous pot of soup began with sautéing sliced leeks (thoroughly soaked and cleaned to remove grit) with leftover bacon fat from BLT's, fresh thyme, salt, pepper, red pepper flakes and a bay leaf. After leeks sweated and reduced, I added diced white potatoes and two quarts of vegetable stock.
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After simmering until potatoes were tender, I added cream, crumbled bacon and readjusted my seasonings with more fresh thyme, salt and fresh-cracked pepper. Finally, I partially pureed the soup with an immersion blender for added texture.
dd

Cocoa Rum Bundt with an Espresso Glaze

Oh the decadence! Oh the moistness! The intoxicating blend of caramelized rum, fresh-brewed local coffee and luxe bittersweet was to die for.

3 c flour
1.5 t baking soda
3/4 t salt

3 sticks unsalted butter, chopped

12 oz good bittersweet chocolate, chopped (I used Scharffen Berger 70%)

2 and 1/4 c raw cane sugar

1 c dark rum

1 and 1/3 c brewed coffee

3 eggs, beaten

1/2 T vanilla extract

butter and cocoa powder to grease and dust bundt pan

Preheat oven to 300 degrees and grease a 12 cup Bundt pan with butter and dust with cocoa powder. Whisk together flour, baking powder and salt in a bowl- set aside. Over a double boiler, melt together chocolate and butter until smooth. In a stand mixer on stir setting, add rum, coffee, vanilla and sugar to chocolate mixture until combined. Add dry mixture in portions until combined and finally, combine beaten eggs careful not to over mix.

Pour batter into Bundt pan and place in middle rack of oven. Bake until a toothpick inserted into cake comes out clean- my cake was ready in 1 hour, 20 minutes. Cool on a rack for 15 minutes before inverting.

Simple syrup:

1 T instant espresso

2 c water

1 c sugar

While cake is baking, simmer mixture over medium heat until reduced by half. Drizzle atop cake after inverted.

Espresso glaze:

1 c powdered sugar

1/2 c heavy cream

1/4 c instant espresso

Whisk together ingredients.

Spoon atop cooled cake before serving and finally,

"Qu'ils mangent de la brioche!"

fresh savory and wasabi cream

L a t e l y ,

my focus has been on writing recipes

(for my lovely readers)

and trying all of the new Fort Worth eateries, bars and attractions that I've been fiending to investigate.

I was finally able to sip cocktails in the modern, streamlined and newest funky bar on Magnolia: The Usual-- known to serve prohibition-era cocktails and provide extra special touches to Sidecar's, Gin Martinis and Old Fashioned's.

I arrived for a birthday fête and immediately armed myself with a gin-laced classic boasting one of my favorite bitter liquors: Campari. The Negroni cocktail was finished with a torched sugar cube, orange peel and a sweet cherry. Nice and stout for the $15 price tag.

On an increasingly-brisk Monday evening, some foodie gals and I gathered at my humble abode to:

sip and rate a cocktail I concocted

(appearing in the Spring issue of Fort Worth Foodie)

and take some photographs of the spiced delight.

More details to come...my lips are sealed!

I also provided a handheld hors d'eouvre that is perfect to make ahead, serve room temperature and keep the hostesses' hands untied when she should be pouring cocktails instead!

Roasted Eggplant Flatbread with Tomatoes, Savory & Fleur de Sel

Serves 4-6 as an appetizer.

Roasted eggplant:

1/2 eggplant, sliced in 1/4 inch rounds

salt

1 T olive oil

Preheat oven to 400 degrees. While oven is preheating, salt eggplant rounds and let excess moisture drain on paper towels. Rinse rounds to remove excess salt and pat dry. Arrange rounds on a baking sheet and drizzle with olive oil. Roast eggplant approximately 20 minutes until golden brown and dried. Set aside while assembling flatbread.

Flatbread:

Homemade or pre-made pizza crust (12 inch round)

1 c plum tomatoes, sliced into 1/4 inch rounds

2 T extra virgin olive oil

1 t red pepper flakes

fleur de sel to taste

1 T fresh savory, minced

ff

Drizzle pizza round with olive oil and top with arrange eggplant and tomato slices. Sprinkle with red pepper flakes, savory and fleur de sel. Bake in 400 degree oven until tomatoes soften and crust is golden brown approximately 10 minutes.

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After our cocktail cheers, we headed to the Hospital District to try Magnolia's newest eatery: Cat City Grill. We were seated near the full-length windows at a cozy, stainless steel four-top. Amongst glasses of cab and Makers 7, we noshed on the addictive asparagus tempura with a spicy wasabi cream and sesame seeds.

On another eating incident, I had greasy, bar food on my mind. My boyfriend and I headed to the just-opened Pour House on 7th street. Ok, everyone knows I can be a bit on the picky side-- I was really impressed! Good music (Cake, Rolling Stones, Madonna), attentive service and the food was better than mere "bar food."

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We started with nachos (ehh...) but were wowed with our sandwiches: cheesesteak with gooey cheese, mushrooms and onions for him and turkey melt with red onion, guacamole and habanero mayo for her. The produce was fresh, the flavors were attractive and everything was piping hot! The only bothersome part of the evening was the heavy cigarette smoke-- sit outside if this bothers you.

I wanted to close with a simple, filling and pretty breakfast perfect for a lazy weekend morning:

Hot Tea with Honey & Lemon and Toasted 7-grain with Almond Butter and Sliced Anjou Pears

Boil water, steep tea, toast bread, spread butter, slice pears-- lovely morning!

shortbread refined & my funny Valentine

Walking to my mailbox has never been so fun! After Fort Worth was graced with inches and inches of snow this last quiet Thursday, all I could do was stare at the blanketed-white splendor. The roads were isolated, coffee shops were bustling and the city was quiet.

After work was canceled, I spent the evening swaying to Van Morrison, sipping wine and baking a warm comfort perfect with a cup of hot, Sleepytime tea with lemon.

Blueberry Rosemary Shortbread

I love the ease of being able to bake with what you have. Obviously, a trip to buy eggs at the market was not an option due to the inclement weather. I always keep fresh blueberries in the freezer to pour over my morning cereal and make my milk icy cold. This recipe used the same blueberries as well as woodsy rosemary that keeps fresh for weeks in the refrigerator.

2 c AP flour
3/4 t salt

1.5 t baking powder

1 T fresh rosemary, minced
1 1/2 plus 2 T unsalted butter, cold but softened slightly

2 t honey (I used Acacia honey)

1/2 c confectioner's sugar

1 T vanilla sugar

1/2 c fresh blueberries, chilled in freezer to prevent bleeding

Preheat oven to 30o degrees. Line a cookie sheet with parchment paper.

Whisk together flour, salt, baking soda and rosemary in a bowl.

Mix together butter, honey, vanilla and confectioners sugar in a separate bowl with a stand mixer on low until combined. Add flour mixture and mix until butter is combined and pea-shaped. Add frozen blueberries and gently mix until just combined. Gather dough into a ball and transfer to a sheet of parchment paper. Between 2 sheets of parchment, quickly roll out dough with a rolling pin into a uniform disk (about 1/2 inch thick) . Remove top layer of parchment and cut out heart-shaped cookies with cutters. Transfer immediately to lined cookie sheet.

Bake shortbread until golden and set, approximately 18-20 minutes. After shortbread has set a few minutes, gently transfer cookies to a rack to fully cool.

Makes approximately 20 small cookies.

After nibbling on these

warm, butter-layered delights,

I sat on my balcony around midnight in awe. The snowy white landscape made the cold air still and the usual darkness of late night was brightened like an early morning. Magical.

...speaking of cookies...

My apartment runneth over with sweets during my crazy, work-filled, red-wined Valentine's weekend. For my cookie monster boyfriend, sugar-filled delicacies are truly the way to his heart.

I stopped by McKinely's Bakery and Cafe on University and filled a box to the brim with a chocolate ganache cupcake, chocolate-dipped strawberry, peanut butter cookies, snickerdoodles and my favorite-- thumbprint cookies. After stocking the fridge with his beloved whole milk, the box was dismantled immediately.

After two nights of cooking up decadent prix fixe for Valentine's date patrons, I returned home sweaty (with a particular duck fat aroma) to find gorgeous flowers and dinner on the table-- savory filet of beef with a succulent herbed pan sauce, smoked paprika mashed potatoes, spicy sugar snaps and champagne.

After this spicy tease, I made tapas the next evening before a romantic (gush...gush) evening out. Amongst a fiesty Tempernillo, crustly prosciutto and black pepper baguette, I served the perfect skewered companions to tantalize our tastebuds:

Skewered Shrimp with Lemon-Marinated Olives, Rosemary, Manchego and Almond Romesco

Serves 2.

Romesco sauce:

1/2 red bell pepper
1/2 orange bell pepper

1/4 red onion
1/4 c toasted almonds

2 cloves garlic

1/4 c olive oil

1/4 t red pepper flakes

1/4 t rosemary

zest and juice of 1/2 lime

salt to taste

Roast bell peppers and red onion at 425 degrees approximately 45 minutes until skin has charred on peppers. Remove skin and seed from peppers. Add roasted vegetables to food processor with remaining ingredients. Pulse until a smooth consistency is reached- sauce will be a bit grainy as a result of the almonds.

Shrimp skewers:

1/4 lb peeled and deveined 21-25 shrimp

lemon-marinated green olives with juice reserved

1 T olive oil

salt and pepper to taste

aged manchego cut into 1/2 inch cubes
fresh rosemary, minced to garnish

2 wooden skewers

Season shrimp with salt and pepper and quickly cook in a heated saute pan with olive oil on both sides until just opaque. While still warm, coat shrimp in reserved olive juice. To assemble skewers, rotate olives, shrimp and manchego cubes. Drizzle with romesco, garnish with minced rosemary and serve immediately.

cocktail in hand & a gruyere-laced gratin

I've been reminiscent of growing up in Austin and my usual weekend breakfast with Mom and Dad. We lived downtown amongst the funky-hardwood homes of historic Hyde Park- far from suburbia. Every lazy Sunday, we would perch atop rickety wooden bar stools at the water-stained butcher block and chat amongst ourselves in the sun-drenched, sea-foam painted kitchen.

My mouth waters thinking about:

freshly-ground Anderson coffee and tart, grapefruit juice;
toasted wheat berry toast with apple butter and sour cherry jam;
softly scrambled eggs with a dash of cream;
paper towel-patted turkey bacon;
fresh berries & creme fraiche.

I've always been a juice addict (especially for fresh, tart grapefruit) so I recently took it upon myself to splurge on a juicer to fulfill all of my fresh-squeezed needs. After seeing Chef Wylie Dufresne juicing arugula on the tube- I knew the contraption was right up my alley. I designed this recipe to make by hand (no juicer needed) for those of you who don't impulse-buy kitchen appliances like me.

Ginger, Grapefruit and Habanero Juice

Serves 1.

juice of 1 grapefruit
1 T ginger, grated on a microplane
1/8 t habanero, grated on a microplane
Combine, chill then strain if desired. Garnish with grapefruit rind.

That evening, I couldn't pass up buying some gorgeous sea scallops at Central Market for dinner. For this recipe, I was inspired by some emerald, local thyme and a brightly-hued bunch of radishes. The savory shellfish were paired with these bright peppery vegetables, the lemon-laced herb, artisan salt and whole wheat pasta for depth.

Sea Scallops and Linguine
with Thyme Pesto, Easter Egg Radish & Black Sea Salt

Although the ingredients in this dish sound complicated, the dish is very simple to make.

Three steps:

1. make pesto
2. boil pasta
3. sear scallops

and you're finished!

Thyme Almond Pesto:

1/4 c fresh thyme
1/4 c almonds, toasted
3 T parmesan
zest and juice of 1/2 lemon
1 t honey
salt to taste
1/2 c olive oil

Combine all ingredients except olive oil and pulse in a food processor until smooth. Slowly stream in olive oil until desired consistency is reached. Season with salt to taste and set aside to later combine with linguine.

Pasta with scallops:

Serves 2.

1/2 lb fresh sea scallops, cleaned
1/2 lb pasta (I used whole wheat)
2 T unsalted butter
1/4 c easter egg radishes, sliced thin
fresh thyme to garnish
black lava sea salt to garnish

Put water on to boil for pasta. Meanwhile, season scallops with fresh ground pepper and a bit of salt. When water is boiling, add pasta and heat saute pan for scallops. Add 1 tablespoon olive oil to hot pan and sear scallops on both sides until golden brown, about three minutes per side depending on thickness. Drain pasta and combine with butter and thyme pesto. To plate dish, place scallops atop swirled pasta and top with radishes and a sprinkling of black sea salt. Serve immediately.

I was spoiled silly on Superbowl Sunday with a decadent meal fit for a king (errr...saint)! Amongst camaraderie, tequila shots and birthday cake at my boyfriend's family's house, they served quite the spread:

Grilled beef tenderloin;
marsala glazed cremini mushrooms;
fusilli with fresh mozzarella, kalamata olives, sundried tomatoes, red wine vinegar
& a zucchini gratin with bumbling panko and gruyere.

I decided to end this post with an "Ode to Fred's" after a recent Sunday evening burger rampage. For some reason, I forget how truly delicious these greasy delicacies are until I sink my teeth into a new one. I decided on the smaller, 1/4 lb Fred's burger after a few too many jalapeno cheese fries. The savory beef, just-melted cheese and hand-cut fries were perfect with my frosty brew!