sultry reds and the Vegan-ista

I've eaten entirely too much this week.

Between being off work from the ice storm and having too much time on my hands I took it upon myself to do what I do best and...well, eat. Along with my excessive eating out spree, my beloved (and crazy) college friend came in from NYC- she was a part of my gluttony.

To start off the week, a group of us met for an early dinner at Winslow's. Eager to try the revised menu, the meal had its ups and downs. Always a fan of the cheese board, it didn't fail to please. We also started with the garlic-truffle oil hummus. It was full of flavor and perfect with the grilled bread.

After our appetizers, my girlfriend ordered the wedge salad (bacon, tomatoes, bleu cheese dressing) and it was a complete disappointment. The "wedge" was tiny, the flavors were lackluster and the presentation was amateur- definitely not worth $8.

For our entrees, we ordered the lobster ravioli, spinach and goat cheese pizza, spicy shrimp with angel hair and the buffalo short ribs with a rosemary goat cheese mashed potatoes. The lobster ravioli was fishy and chewy. I didn't even finish my bite. The shrimp with angel hair was missing the flavors of the two main ingredients- the only things I tasted were olive oil and red pepper flakes. The goat cheese and spinach pizza was ok. The crust was nice but the abundance of goat cheese masked the bechamel and vegetables.

Thankfully, I ordered the best dish of the night- the buffalo short ribs. They were perfectly tender, fell off the bone and had rich flavor. The mash was a nice accompaniment although the rosemary overwhelmed the goat cheese. Nice dish- my Dad would love it.

Dessert had its ups and downs as well. We shared the chocolate ganache "ravioli" with blueberry Creme Anglaise and chopped mint. I couldn't get past the appearance- the blueberry anglaise was unappetizing. After a bite, the chocolate ganache was overwhelming, the puff pastry was packaged and I couldn't taste any hint of the blueberries.

Although the meal had its disappointments, I'll be back to prove myself wrong.

For lunch the next day, I took my NYC lover to Spiral Diner- notorious for its innovative, homemade and simply delicious Vegan fare. We started with some iced black tea and hummus dusted with paprika and lime juice. After I added a bit of salt, it was very tasty

I then ordered the "Sweet Luv'us" hummus wrap with sweet potato, hummus, broccoli, cucumber, avocado, salad greens and spicy walnuts with a tahini dressing. The flavors were great, I just wanted a little more texture- perhaps more spicy walnuts to offset the creamy consistency of the hummus, sweet potato and avocado.

NYC ordered the hot hummus wrap with grilled broccoli, black olives, carrots, corn, green peas, black beans, pine nuts and avocado with ranch dressing. Although I liked the flavor of my wrap, I preferred the texture of this one- delicious!

A few days later, my roommate and I returned to Spiral Diner for Sunday brunch. Although my mouth was watering looking at the "all you can eat" cranberry walnut pancakes, I ordered the seitan wrap with seasoned seitan grilled with red bell pepper, black olives, tomato, corn, carrot, avocado and a chipotle mayo. The marinade for the seitan was great- the waitress told me their secret was liquid smoke. I also liked the heat coming from the chipotle mayo.

The roomie ordered the "big taquito" with a tofu "scramble", diced "sausage", onions, red bell peppers, potatoes, avocado and salsa. Although the consistency of the scramble irked me a bit, the flavors were nice as well.

Later in the week I stopped by WineStyles on Camp Bowie to scour through the bottles of wine for an extended happy hour with the girls. Out of our purchases, my favorite was a 2006 red blend called Hey Mambo Sultry Red. With flavors of blackberry, plum, espresso, dried herbs and chocolate; this wine was inexpensive, yet decadent and will appear on my table again.

After our afternoon of decadence, the dinner choice was the fun, laid-back locale on Bluebonnet Circle: Ocean Rock. Amongst the table, we ordered top shelf margaritas, Fat Tire-battered halibut tacos with chipotle and a cabbage slaw, seared ahi tuna with a pineapple mango salsa and fish tacos with a mango habanero sauce.

The halibut tacos had a good texture, smoky flavor and weren't greasy. The tuna was served rare, although ordered medium rare, but was still tasty. The other fish tacos fell flat while the mango habanero salsa overwhelmed.

My final stop on my gluttonous journey ended with a lax dinner and brews at Boomer Jacks in Montgomery Plaza. Although our guy friends prefer Hooters, we came up with a (somewhat) suitable replacement. Even though the skin-tight orange booty shorts were lacking, the food, cold beer and attentive service made up for it (for me at least).

The Cajun chicken wings were crispy, saucy and spicy- perfect with ranch dressing. The bacon on the bacon cheeseburger was crispy and delicious- perfect with the juicy, medium-well chuck patty. Finally, the chicken fingers were hand-battered, moist and crispy- perfect with the well-seasoned, hot and crispy french fries. Sorry guys, this place totally trumps Hooters.

pot au choux and mutton busting

After surviving the weekend with an unpleasant stomach virus, I was finally able to stomach real food. No more Gatorade and applesauce, thank goodness.

Monday night, friends and I met for an early dinner at Fortuna for some Italian fare. Normally, I would have started with some red wine, but I stuck with an iced tea. To begin, we were brought warm, soft garlicky rolls with an infused olive oil for dipping. Between the table of three, we polished off two baskets.

For dinner, we chose lasagna, chicken parmigiana and tortellini alla rosa with a pink sauce...ok, and a small pepperoni pizza. Can you tell we were starving?

I ordered the traditional lasagna with ground beef. It had good flavor, but was a bit runny. The chicken parm was pretty simple and extremely cheesy. My favorite was the tortellini. The sauce was light, the cheese filling was flavorful and the pasta was so yummy. The pizza was good too, perhaps the best of the bunch. Next time I return I'm going to make it a pizza and vino night.

The next evening was a quick dinner and margs at Uncle Julio's then Bulls Night Out at the stock show. Amongst the too-full table of queso, guacamole and chicken quesadillas we sipped sangria-swirled margaritas and a couple shots of Tres Generaciones. After a few hours of bull riding and some XL Coors lights, we finished the night a Poag Mahones (old Shamrock) on 7th.

This week was hors d'oeuvre and canapé week in my culinary classes. We started the class with a few dozen fresh herbs, dried herbs, seeds and spices that we tasted, smelled and were asked to identify. The only thing that tripped me up were some of the seeds...damn you, caraway.

Next, we went to the kitchen and were asked to prepare an array of hors d'oeuvres- tea sandwiches, salsas, fritters, pot au choux puffs and an individual creation using either phyllo or puff pastry.

Our group put a little twist on the tea sandwiches and they were so fun to make! My favorite two were:

Cucumber ribbons atop rounded white bread with a sour cream, marscapone, dill, lemon juice and salt spread

Cream cheese with orange marmalade atop rounded white bread with crushed cocoa beans

For my individual recipe, I knew I would be on a time crunch so I chose to work with the puff pastry- no time to layer and brush 10 sheets of phyllo with melted butter! My dish was:

Puff pastry rounds stuffed with lemongrass and ginger pulled chicken with avocado, lime and fried scallion

First, I began to simmer coconut milk, whole milk, one stalk of lemongrass and grated ginger over a medium-low heat to infuse the milk. Next, I poached a boneless, skinless chicken in the milk mixture by adding the chicken to the shallow mixture and covering it with buttered parchment paper. After the chicken was cooked, I removed it to cool and raised the temperature of my infused milk to thicken.

Next, I shredded the chicken and added it back into the infused milk to marry the flavors back together. Next, I cut my puff pastry into 2 inch rounds, brushed the tops with an egg wash and baked them in the convection for about 5 minutes. While the pastry baked, I chopped some scallion and flash fried them in hot olive oil for a few seconds and sliced my avocado.

To assemble, I split my puff pastry and filled them with a spoonful of the shredded chicken with lemongrass and ginger. Then, I added a slice of avocado, some fried scallion, sea salt and finished it with lime juice.

The end of my weekend was spent with icy cold Dos Equis scooners and fish tacos at the Fuzzy's opening in Arlington (right by UTA). The place looks awesome- same great food but this locale has more of a hip, sports-bar feel- check it out!

curse of the club sandwich

My woe to Central Market...the reason my paycheck disintegrates so readily. But truthfully, CM is my savior specifically for its produce and protein freshness. My beloved sandwich bar has been revamped and no longer supplies my favorite bread- the sunflower bread. But, on my most recent adventuresome visit, I went for the Greek hoagie on rosemary bread.

The bread was great- rosemary baked in with a salty crust- then came the good stuff...oven roasted turkey, feta, cucumbers, tomatoes, pepperocinis, red onion, arugula and a Greek yogurt with dill...the salty, crisp, creamy, savory, juicy deliciousness was overwhelming. Great sandwich.

Although the holy sandwich was the main event, it needed a sidekick. Enter, soup bar. My favorites are the rustic chicken noodle and the asparagus basil. Both were m.i.a. so I went with the vegetarian vegetable and it definitely packed a punch. After reading the extensive ingredient list, I found the robust culprit...Serrano chiles. Who knew?

On a more recent visit, I wandered to find something comforting for a Sunday dinner. What could be better than burgers? My menu was:

Sirloin burgers with shallot, rosemary, lavender and pecorino toscano

Rosemary roasted potatoes

With the ground sirloin, I added olive oil, grated shallot, grated ginger, honey, olive oil, salt, pepper and my new fleur de sel with dried rosemary and lavender. I sauteed them on the grill pan, 2-3 minutes per side, then finished in the oven until medium-well. Right before serving, I melted the grated pecorino toscano on top and piled it high on a whole wheat roll with carmelized onions, pan-fried avocado, a horseradish crema and a gorgeous heirloom tomato slice- delish.

For the potatoes, I tossed halved new potatoes with fresh chopped rosemary, olive oil, sea salt and pepper then roasted it- so simple.

The next night, I made a quick (but yummy) spaghetti and meatballs with the remaining marinated ground sirloin. First, I seared the meatballs to get all the juicy brown bits of deliciousness at the bottom of my Dutch oven. Then, I removed the meatballs, and deglazed the pot with red wine, chopped onion, garlic, fresh rosemary and parsley. I added bottled plain tomato sauce (don't tell), sliced mushrooms and my meatballs back in to simmer for 15 minutes.

Meanwhile, I got my water boiling for my whole wheat angel hair and my girlfriend made a great side- broiled brussel sprouts with Parmesan. It was so easy- even I was amazed. No blanching, no boiling, no ice bath! First, she removed the stalk and sliced the brussel sprouts horizontally. We tossed them on a sheet pan with salt, pepper, olive oil and Parmesan to broil- they were ready in minutes.

The next evening was my first night back at culinary school! The night concentrated on "garde manger" also referred to as the cold side of the kitchen. Although this has infinite possibilities, our evening concentrated on salads, salad dressing, sandwiches and sides. Seemingly simple, those sandwiches got to me a bit.

In groups, we were required to make a Caesar salad, salad niçoise, a traditional club, a Reuben, a monte cristo served madame style with a fried egg and an individual sandwich or salad of our choice.

To be completely honest, I wasn't too excited about this one. I've never made any of these (except the Caesar) nor would I ever order them in a restaurant....just not appealing to me. But, I sucked it up and went for the Caesar, monte cristo and the club. Excuse my bluntness, but the club was complete crap....we will skip that one.

The monte cristo turned out well. I layered white bread with Dijon, muenster, Swiss, ham and a fried egg. Then, I dredged the sandwich with egg (french toast style) and pan fried it. When I've had a monte cristo, It always comes with some sort of raspberry preserve. So, I decided to make a spin on the sweet, tart sauce.

I made a pan sauce with raspberry preserves, red currant jam, horseradish, cayenne and red wine. I wanted the spice from the sauce to complement the richness of the fried sandwich- turned out well.

When it was finally time for me to create my own sandwich, I had run out of time. So, I decided to make a crostini-type appetizer instead. First, I toasted baguette slices in the oven then topped them with a mixture of cream cheese and balsamic. After a spoonful of apricot marmalade, I finished them with toasted sliced almonds and a salted orange segment. The instructors really liked it so I was happy.

Screw the club.

a partridge in a pear tree

This Christmas was a special one with my family in Austin. It has been a stressful past month but cooking and food are constants in my life that keep me motivated, engaged and creative.

Christmas Eve I raced from work in Fort Worth to my parents house in Austin for our annual family Christmas Eve party. Unable to help with dinner, my mom took a simple approach and served rustic food; buffet style.

In her cherry red boullibase pot, she served velvety corn chowder with white cheddar and cilantro. Homemade tamales were served with salsa verde and a moist, succulent and smoky roast turkey was served with fresh rolls and fig chutney. The dessert table and decor was gorgeous- homemade sugar cookies, rich coconut cake and a vanilla spice cake were all nestled together resembling a whimsical, winter wonderland.

Not to brag (ok, a little), but I was spoiled silly Christmas day. For my culinary-related goodies, I was given:

Blue Le Crueset Dutch oven, teal square baking dishes and a white skillet
Basil-infused extra virgin olive oil
The most delicious balsamic I've ever tasted
Fleur de sel with rosemary and lavender
Funky multi-colored salad utensils
Stainless appetizer flatware
White, square serving dishes
Keurig one-cup coffee maker (ingenious! makes teas and cocoa as well)
Barefoot Contessa Back to Basics Cookbook
A Platter of Figs and Other Recipes by David Tanis
The Food of Thailand cookbook (gorgeous photographs)
Wine glasses (stemless for red, with stems for white)

Christmas Day, after opening gifts with Mom and Dad, we headed out to my grandmothers house for a huge breakfast of scrambled eggs, pigs in a blanket, egg casserole, sausage, bacon, grits, cinnamon rolls, orange banana punch and coffee...I look forward to this breakfast every year.

The next day, I was cooking for my Dad's side of the family Christmas dinner. My morning started with breakfast tacos from the infamous Taco Shack and scouring the aisles at Central Market. Happy with my purchases, I headed back to start cooking.

The menu for 18 was:

Spiced glazed cashews, walnuts and pumpkin seeds
I started off by melting 1/2 stick butter in a large skillet. Toss nuts to combine (any assortment would be great, we already had this combo). I then added 1/2 cup honey, several shakes of cayenne, 4 tsp of minced rosemary and salt to taste. Saute until nuts are toasted and all ingredients are combined.

Cheese platter with Brie, Gouda, Stilton, honeycomb with rosemary lavender fleur de sel, berries, apples, pears and assorted crackers

Grapefruit and blood orange salad with a star anise syrup (December Gourmet)
I supremed an equal number of grapefruits and blood oranges and squeezed the juice from the leftover pulp. Meanwhile, I made a simple syrup with equal parts water, granulated sugar and 6 star anise cloves. Bring the mixture to a boil and then simmer to thicken. Set aside to cool then drizzle over citrus segments.

Fennel and avocado salad with a citrus lime vinaigrette
First I made the vinaigrette with the juice of two limes, one lemon and one orange. Add the zest of 1 lime, one lemon and 1/2 orange. Pulse in the blender with two garlic cloves, red pepper flakes, honey, salt and pepper. When combined, slowly add olive oil to emulsify and finish vinaigrette. Serve with shaved fennel, sliced avocado and endive spears.

Fresh corn succotash with a jalapeno butter
Saute fresh corn, chopped onions, minced garlic, chopped bell peppers (I used orange, yellow and red), and minced jalapeno with butter, olive oil, salt and pepper. Finish with chopped parsley and/or cilantro.

Next, make the compound butter. Take two sticks of room temperature, unsalted butter and combine with a touch of olive oil, minced jalapeno, chopped scallions, chopped cilantro, salt and pepper. Spoon the mixture into plastic wrap and form into a cylinder shape. Freeze to harden then slice into individual pats. Serve over succotash.

Grilled surf and turf with a chimichurri
We chose New York strips and 21-25 shrimp. I marinated the steak with a dry rub of paprika, cayenne, cumin, salt and pepper. The shrimp was marinated with olive oil, cilantro, lime juice, salt and pepper. Grill steak, shrimp, lime halves brushed with olive oil and red onions brushed with olive oil until desired doneness is achieved.

I also made a recent trip to Dallas for a friends birthday. The occasion called for rooming at Zaza and sushi and cocktails at Nobu. Amongst the table of girls (already full of sake) we split the spicy rock shrimp, yellowtail and jalapeno sashimi, spicy pequillo peppers, spicy tuna rolls, miso marinated cod and enoki mushroom, Japanese pumpkin and avocado tempura.

Our (hungover) breakfast the next morning was popovers with strawberry butter and the Austin tacos with a chipotle cream sauce at Dream Cafe.

Once back in Fort Worth, I had dinner at Winslow's Wine Cafe. To begin, my mom and I shared the dungeness crab cakes with a garlic aioli and a blueberry and blackberry salsa similar to a pico de gallo. I liked the crab cakes and the salsa was great...you could tell the crab cakes weren't pre-frozen and the crab wasn't fishy tasting.

Next, we split the spinach salad with apples, pecans, goat cheese and an apple cider vinaigrette- it was perfect. The dressing wasn't overwhelming nor was the salad overdressed. Finally, we split the Jim Bowie pizza with chicken, barbecue sauce and fresh jalapenos. The crust was nice and the flavors were good but there was entirely too much barbecue sauce.

The next day we headed to Northpark and lunched at the Mermaid Bar in Neimans. I ordered the soup of the day (chicken and white bean) which was nice and surprisingly light. Next, I ordered the Love salad with chicken, avocado, artichoke and tomatoes with a lemon oregano vinaigrette. The boiled chicken completely lacked flavor- not worth $11 . My mom ordered a slice of the coconut cake and I had to sneak a bite (even though I'm not a huge coconut fan). Good idea on my part...it was heavenly.

That evening, we dined at Brix Wine Bar for a late dinner. Accustomed to the Brix menu, I hadn't returned because the food was simply mediocre. My visit back changed my mind. The wine list was more extensive and the menu was revised.

My mom and roommate Megan ordered a "make your own" pizza and chose eggplant, onions, jalapenos and roasted red peppers. A seemingly bizarre combination, it was perfect. The vegetables were cooked perfectly and you could taste all elements of the pizza in a delicious cohesion while the jalapenos added a mellow heat.

I ordered the vegetable plate and added grilled chicken. The plate came with grilled eggplant, romaine hearts, zucchini, tomato and chicken all beneath a drizzle of sweet balsamic and crumbles of salty feta. Despite the eggplant being a bit overcooked, the dish was so incredibly simple and flavorful...I'm back to being a Brix believer.

Last night, friends and I cooked dinner. After discovering we were stripped dry of salt (how does that happen?!), dinner was still delicious.

Spinach salad with orange, toasted hazelnuts, Camembert and a simple lemon juice and olive oil vinaigrette with red pepper flakes

(The salad turned out fine, but the Camembert was a bit rich with the buttery hazelnuts)

Pan seared halibut with lemon, pepper and white wine
Rosemary tomato polenta

Sauteed artichoke hearts and onions

Great, light dinner for all those trying to lose the LBS for the new year!

cocktail parties and an evening at craft

December- time for the cooking extravaganza. I've cooked more the past week and a half than I've ever done in one sweep. Please join me in my recent journey of culinary hits (and misses).

The journey started on a recipe-testing kick I went on. I tested personal recipes and tried some holiday delicacies from Food and Wine, Gourmet and Bon Appetit. Here were some of my favorites:

Meyer lemon and shrimp fritto misto with a blackberry horseradish

First, I made a tempura batter for the lemon and shrimp. I mixed equal parts of sparkling water and flour then added more water until I had a good consistency (less than a pancake batter).

For the lemons, I chose Meyer lemons (sweeter than regular) and sliced them as thin as possible. Then, I made the blackberry horseradish. Puree a pint of blackberries with a touch of sugar. Strain to remove seeds. Mix with horseradish and a touch of plain mayonnaise or yogurt. Season with salt and a touch of lemon juice.

Next, heat your frying oil to about 150 degrees. Dredge the shrimp and lemon slices in flour then add to tempura batter. Fry for a couple minutes until shrimp is pink then drain. Garnish with blackberry horseradish and cilantro.

Skirt steak salad with orange and fennel (December Food and Wine)

This recipe was shown as a uniform salad, I used the same ingredientss and preparation, just served it as a deconstructed salad with oranges, radishes, fennel, Israeli couscous (they used Fregola, a Sardinian pasta), an olive oil and Meyer lemon vinaigrette, grilled red onions, grilled skirt steak and a prepared olive tapenade.

Strawberry pistachio "Bon Bons" with a strawberry coulis

I saw a similar recipe for this in Rachael Ray's magazine a while ago and tried to re-create it. First, arrange Nilla wafers upside down on a plate. Top with a small scoop of strawberry ice cream on each wafer. Freeze to harden. Meanwhile, I melted dark chocolate and milk in a double boiler to make a chocolate sauce. Dunk each ice cream wafer into the chocolate then cover with chopped pistachios. Freeze again to harden.

These little desserts are festive and easy to prepare- there are also countless combinations. I'm going to make them with coffee ice cream and chopped hazelnuts for our Christmas Eve Party.

For breakfast the next morning, I tested my crepe-making skills and cleaned the fridge all in one sweep. I made crepes stuffed with pepper turkey and Swiss and topped it with the strawberry balsamic coulis I served with the bon bons.

This past week we had our "Mystery Basket " class at culinary school. In our groups of three, we were given a basket of goodies and required to make 5+ dishes.

Our basket contained:

Bone-in, skin-on chicken breast
Pork tenderloin
Cod
Zucchini
Asparagus
Plantains
Eggs

Purple potatoes
Wild rice

Bok choy
Red pears

Our dishes were:

Pan-fried cod with a romesco sauce
Zucchini ribbons sauteed with lemon and garlic

Spiced pork tenderloin atop fried plantain chips with a pear and currant chutney

Deconstructed Asian shrimp salad with bok choy

Baked chicken with a wild rice stuffing

Eggs Benedict trio with a traditional hollandaise and asparagus

Radish salad with cilantro, scallions, queso fresco and a spicy lime vinaigrette

I crafted the cod dish with romesco and zucchini ribbons, pork and chutney with the plantain chips, the Asian shrimp salad and the radish salad. The class was really fun for me because I would rather be given a blank palette to work with than a recipe any day.

Two nights later, my chef business partner and I had two personal cheffing events- two cocktail parties back to back (one for 100, one for 45).

The menu for the first event for 100 was:

Salmon mousse on crostini with chive

Skirt steak quesadillas with red onions, brie and a chimichurri

Spiced chicken kabobs with a romesco sauce

Assorted melons wrapped in prosciutto with a balsamic glaze

Vegetable spring rolls with a peanut siracha sauce and a wasabi aioli

Polenta with a tomato jam and fontina

The menu was delicious and so much fun to make. The spring rolls, in particular, were my favorite and are great vegetarian hors d'eouvres. For spring-roll-making first timers, the first few are the worst. Once you get a rhythm going, they are actually quite easy to make. Below is the recipes for my spring rolls.

Before beginning, have an assembly line ready with paper towels, veggies and spices to stuff the rice paper with. I chose julienned carrots, red cabbage, zucchini, blanched asparagus spears, a healthy dose of chopped cilantro, salt and red pepper flakes- that's it.

To get the hard rice paper pliable, soak it in hot water for a couple minutes then delicately dry between paper towels and lay flat. Arrange veggies, cilantro, salt and pepper flakes on the side closest to you. Then, carefully roll the end over the veggies, tuck the edges in like a burrito, then keep rolling to get the spring roll shape. The rice paper will seal itself.

Now, for the sauces...wasabi aioli and peanut siracha- so simple and flavorful. For the wasabi mayonnaise I mixed half a tube of wasabi paste (I like it hot), mayonnaise, a bit of olive oil, salt and chopped cilantro. For the peanut sauce....peanut butter, sesame oil, rice wine vinegar, siracha, olive oil and soy sauce.

For our second cocktail party, we kept a few ideas from the night before, but most of our dishes were different. The menu was:

Salmon mousse atop cucumber rounds with chive

Roasted pork tenderloin with a pear mango chutney

Turkey croquettes with a cranberry jalapeno salsa

Pulled chicken and brie phyllo with a balsamic glaze

Vegetable spring rolls with a wasabi aioli

Prosciutto wrapped asparagus with a lemon mint vinaigrette

Profiteroles with a strawberry coulis

Chocolate fondue with cayenne and cinnamon

Both parties were so much fun and all guests were pleased- another Christmas party this Saturday!

Last week I also spent a night in Dallas dining at Craft in the W and staying the night with a group at Hotel Zaza. Craft was overall pretty delicious and the service was impeccable.

I started off with a dirty Belvedere martini and the braised octopus with a Meyer lemon vinaigrette and white beans. The octopus was so tender- it cut like butter and the vinaigrette was a perfect accompaniment with the creamy white beans.

Next, we ordered the shaved fennel and blood orange salad with a chive vinaigrette. For me, there was too much fennel, not enough blood oranges and the vinaigrette lacked salt. I love fennel though so I didn't really care.

For the proteins, we went with the roasted rack of lamb and braised lamb shoulder and the Wagyu skirt steak. The braised shoulder was perfection and definitely trumped the roasted rack (too fatty) and Wagyu steak (flavorful, but not medium-rare as we requested).

For our sides, we leaned toward the starches and carbs but it was well worth it. We shared the handmade gnocchi, chestnut ravioli with orange zest and the spaghetti squash gratin.

The gnocchi was so light an airy, it melted in my mouth and the cream sauce was perfectly seasoned. The chestnut ravioli wasn't very warm but had a light and citrusy aftertaste that I loved. The spaghetti squash gratin needed salt but had simple flavors and the squash really shined through.

We finished with some vintage port, hot chocolate with homemade spiced marshmallows and some gingerbread muffins to go- a perfect ending.

turkey day and tikka masala

Thanksgiving weekend in Austin- a foodie's heaven.

The weekend started off Wednesday evening at 34th street Cafe with my lovely mother. We began with the mini lamb burgers with a mint pesto and feta. The lamb was nicely cooked and juicy and the pesto added the delicious mint element that everyone loves with lamb.

My mom ordered the maytag (bleu cheese) and tomato soup that was tangy and full-bodied. Finally, we ended with the Osso Bucco, mushroom risotto, haricot verts and a pan jus. The sauce was lacking but the pork was buttery and tender. The haricot verts were perfectly al dente with a delicious garlicky shallot glaze. The risotto was a bit gummy and heavy with the pork so I pushed it aside. Too full to finish even a third, we took the rest home to Dad.

Moonshine was the next dinner of the weekend with a group of my crazy girlfriends from high school. Underestimating the power of moonshine, we started with moonshine shots (they hit you where it hurts) and ruby slipper martinis (vodka, grapefruit juice, champagne float). We started with the "corn dog" shrimp with honey mustard and a blueberry swirl. It was ok...somewhat boring and not much flavor in the batter.

Adrienne and I then split the chile cured pork chop with bourbon apple sauce, a vegetable succotash and baked macaroni with pimento and bacon gratin. The pork and apples were a home run- perfectly cooked with a satisfying combination of sweet and heat. The macaroni was comforting and completely worth the addition to my slowly expanding waistline.

Thanksgiving dinner was a grand one- this year we had about 50 people. The menu was:

Roasted turkey and gravy

Becca's (my grandmother) famous cornbread dressing

Cranberry relish

Cranberry sauce

Squash casserole with bacon

Sweet potatoes with orange and ginger

Sweet potato casserole with brown sugar and pecans

Garlic mashed potatoes

Green bean casserole

Roasted butternut squash with sage and cayenne

Sweet corn spoon bread
Sauteed brussel sprouts with orange and pecan butter
Waldorf salad

Fresh rolls

I made the butternut squash and the brussel sprouts and my mom made the sweet potatoes with orange and ginger. All three dishes are simple with bold flavors.

Butternut squash with sage and cayenne

Dice the inards of the squash into uniform pieces. Toss with olive oil, salt, pepper, a bit of brown sugar and several good pinches of cayenne. Toss to coat evenly on a baking sheet. Roast on 350 for about 40 minutes (add minced sage halfway through cooking time). Garnish with leftover sage.

Brussel sprouts with orange and a pecan butter

Blanch brussel sprouts for 3 minutes then toss in an ice bath to stop cooking and maintain emerald color. Slice in half vertically. Meanwhile, chop and toast pecans in a saute pan. Add butter, fresh orange juice and sliced brussel sprouts. Saute until tender. Garnish with toasted pecans and orange zest. Viola! Fall sides in a flash.

My last dinner in Austin was spent at the Clay Pit for some contemporary Indian cuisine- it certainly did not disappoint. I ordered way too much food in an effort to submerge my palette into as many new tastes as I could at once.

We started with an order of samosas with a trio of sauces- a mint chutney, a tomato salsa and a tamarind sauce (my favorite). The fried delights were filled with softly curried vegetables and had a beautiful golden brown hue. I then inhaled the fresh-out-of-the-tandoori naan bread with garlic and basil. To me, there is nothing sexier than the aroma of garlic first hitting heat...the bread smelled sinful.

For out entrees, I wanted a taste of everything so I ordered the mixed grill complete with tandoori chicken (moist, dark meat on the bone), another skewer with white meat chicken in a creamy garlic sauce, a lamb kabob with herbs and yogurt and a sirloin kabob with ginger and spices. All skewers came with the infamous tikka masala curry sauce for dipping and were atop coconut scented steamed rice.

To my dismay, I was without criticism for this dinner. All proteins were cooked well and tender, the spices were robust and the traditional sauces were integral to all elements of my meal. We finished with the chai tea creme brulee (light and not over "chai-ed") and a wish to return quickly.

wedding cake shots and vichyssoise

My first trimester in culinary school is winding down quite quickly- my second trimester begins in January!

This past week was all about soups. Within my group of three, we were asked to make a split pea soup, beef and vegetable, New England clam chowder, vichyssoise (a cold, pureed soup of potato and leeks) and a peach yogurt soup (a cold, dessert soup).

I was determined to perfect the vichyssoise- a difficult task, at that. The difficulties of the soup are maintaining a white color, straining it thoroughly, seasoning properly, serving it cold and having a perfect marriage of the potato and leek flavors (the potatoes tend to overwhelm the delicate leeks).

So, of course I volunteered to make the vichyssoise with julienned, fried sweet potatoes and snipped chive. I was completely satisfied because it turned out really well. I also made the peach and yogurt soup with white wine and a roasted pistachio garnish with fanned peaches- great soup for a warm, Summer evening.

For the split pea soup, I made a garnish of croutons (leftover cornbread, cayenne, olive oil and salt) and crumbled bacon. For the beef and vegetable soup, I made a two-minute corn garnish with cream, butter, salt and pepper.

Two nights later I was having a Winslows craving. To start, we ordered the Lucas and Lewellen Pinot Noir (fragrant and light) and the vanilla-scented scallops with a mango cous cous and chipotle pineapple vinaigrette. The dish was fine, but the vanilla added an almost chemical aftertaste to the scallops.

Next course was soups- the spiced pumpkin with sage and the roasted yellow tomato with apple wood-smoked bacon, cream fraiche and a basil oil. Both were hot, smoky and delicious with the grilled ciabatta.

Finally, we split the roasted beef tenderloin pizza with caramelized onions, bleu cheese and tomato. The beef was cooked nicely and the homemade pizza dough was light. We skipped dessert and ordered a sweet Riesling to end.

Last weekend, we headed to Houston for my roommate's dad's wedding. On our road trip, we felt the need to do "road trip" type things like head to Dairy Queen for steak fingers and Oreo blizzard's in the middle of Buffalo, Texas. The picture to the right is the embarrassing memoir of our fast food feast between the two of us.

After the four hour drive, we arrived to the gorgeous house in Pearland and helped with all of the pre-reception details: lighting candles...ok, that was it. We beautified ourselves, opened a bottle of wine, lit the candles and bossed the caterers around. It was fun.

An hour later, the reception was in full swing and waiters in white passed around bacon-wrapped shrimp, meatballs, asparagus in phyllo and tenderloin croissant sandwiches with spicy mustard amongst others. We spent the rest of the evening taking wedding cake shots, blasting old school rap in the tent, taking over the bar and pretending like we were still in college.

The night ended with the new bride driving to Jack in the Box at midnight and spending $85 on chicken fingers and curly fries for all the high schoolers who drank too much- oh, how I love weddings.