Monthly Archives: January 2011

French, Includes Alcohol, Potato, Seafood

Duxelles!

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YAY I finally made duxelles! I don’t know why I thought this was so cool but I’ve had duxelles in a variety of ways, especially in soups and on toasts. I love that Cooking Light included them in their 3 Little Secrets of Big Flavors section that also includes chicken glace and shrimp butter. These three are French culinary tricks, or astuces, to add depth of flavor to a dish.   Duxelles are super savory and are an awesome little additon to a variety of dishes due to their herbacious and mushroom (read: earthtastic) flavor.

I chose the Artic Char with Duxelles and Leeks because it sounded amazing and I thought it would be fitting since we have an Artic blast hitting Austin right now. Why not celebrate artic cold temperatures with Artic something or other? I went to Whole Foods Market and alas they do not carry Artic Char. Turns out their purveyor couldn’t meet their Quality Standards requirements. Love it, and thank you Whole Foods for having those standards in the first place. I went with salmon which was a tasty equivalent choice and headed home.

Artic Char with Duxelles and Leeks (Photo by David Prince)

The duxelles were amazingly easy to make and oh so delicious even on their own. I also sauteed some Yukon Gold potatoes in olive oil and dashed with salt and red pepper. I placed the duxelles, potatoes, leeks and salmon in a baking dish at 400 degrees and voila! mes amis, dinner was ready. Oh, I did finish the dish off with a dash of a lemon slice (David sliced it up the fancy way) and some more olive oil.

I vageuly remember eating this because I might have inhaled it. Savory, lucious layers of earthy flavor that all worked beautifully together on the plate.  Amore!

P.S. Did I call Auburn or what? 😉

Emily Favorite, Global Flavor, Lamb Lambs!, Lengthy recipe but worth all the whisking, sweat and tears, Soup

Guinness Lamb Stew

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We’ve got a thing for Irish stews in this house. It couldn’t possibly be that we’re both of Irish descent, heck, David has an Irish passport – Dublin here we come!  With that in mind and the cold weather hitting the gentle ATX, I thought this Guinness Lamb Stew would be very much welcomed into our home. Now you may recall that we tried one of Cooking Light’s Staff Favorites Beef and Guinness Stew back in November and it was quickly a David Favorite or Davorite as I’ll call it. Could this recipe beat that one? The Beef and Guinness Stew had a little bit more fussiness to it with caraway seeds and raisins and the Guinness Lamb Stew had two things we love, lamb and potatoes! Ay, we are Irish aren’t we? 😉

I followed this recipe to the letter and yes it does take a while, 3 1/2 hours, but it’s a stew so we all know those take a while to develop the lucious layers of flavor. I loved this more than the beef version because of the two additions mentioned above. It was savory, comforting and a perfect Irish stew. What I really liked about this was the addition of the whole grain mustard at the end. It provided a nice bite and rounded out the dish beautifully. I think I know what I’ll be making for the crew on March 17th!

On a seperate note, the BCS National Championship is tonight! Who do you think is going to win? No matter your personal opinion of him, I’m not sure if Cam Newton can be stopped. It reminds my of Vince Young back in 2005 against USC…ah, those were the days UT, those were the days.

Guinness Lamb Stew (Photo by John Autry)
Restaurant Review

Haddington’s

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Yesterday, the ladies and I had a super fun girl’s day. First was a trip to Petticoat Fair, which ladies of Austin,  if you haven’t been I highly suggest you get thee to the shop immediately. I don’t think I’ll ever buy foundation garments anywhere else after visiting this store. After hours of looking through knickers and brazziers, we had worked up quite an appetite and I suggested we visit the newly opened Haddington’s. I’m a super fan of Chef Northcutt’s Mulberry restaurant just across from Austin Music Hall. The Foieberry Burger and Bahn Mi are worth the trip and the wine list is awesome (get the Justin Cabernet Sauvignon).

Petticoat Fair

Haddington’s is a British-American gastropub featuring things like Fish and Chips (or Frips as they call them); Foie Gras Sausage; Pork Chops; Whole Branzino; a Turkey Sandwich with cranberry relish and stuffing on cornbread – Thanksgiving on a sandwich; and so much more. We decided to order all four of what’s called Toast Pots.  These are little pots of gooey goodness including: white bean and garlic; egg custard with truffles; rabbit rillet; and duck liver.  You schmear the delicious spreads over crispy toasts and then your eyes roll back in your head. These were all amazing in their own way and at $3 a pop with unlimited toasts it was a cost-effective start to our meal. I think the egg custard combined with the duck liver was my favorite.

They were out of pork shank but decided to replace it with a pork belly option. Well, twist my arm Haddington’s. They rolled the belly with tyhme and other herbs and then served with a mirepoix sauce and roasted carrots. At $24 to serve four people, it was certainly a good deal though. For sides we had mashed swede and Gorgonzola cheese…I’m bowing down to whoever created this side. It was AWESOME. We also got crispy potatoes which are basically long, crispy potato wedges.

We are all wine drinkers so we really didn’t peruse the beer list, but the wine list was confusing and a wee off-putting. I love good wine lists. I even appreciate wine lists that challenge me, but this was sporadic, very French-heavy and waaaaay out of price range for a gastropub. Austin has a lot of great wine lists and I think Haddington’s might want to rethink their wine options for their gentle wine-drinking clientele who are eating, albeit higher-end-than-normal, pub grub. We ordered some cost effective wines including the Cartlidge & Browne and Lucas & Lewellen. Also, the cocktails looked insanely good and I might fit one in next time. There’s one with duck fat in it…wow!

The decor is pubish with a modern but comfortable vibe. It’s also pretty neat as the restaurant is maze-like and filled with room, upon room, upon room; pubish indeed. We sat in The Picture Room and it was very hard to hear our table of four, especially when they moved in a table of 12 right next to us. I liked the ambiance but even for me it was a little dark,  We found ourselves huddled around candlelight snarking at the wine list and oogling at the food.

We plan to go back to Haddington’s a few more times since it was our first impression, but overall it was a great first experience. Until then, as their door says on the way out, Many Happy Returns.

Toast Pots
My One Potato Wedge
Rolled Pork Belly with the Cracktastic Mashed Swede
Menu Plan

This Week’s Menu Plan

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Y’all it’s supposed to be FREEZING here next week. No, not Texas-style 60 degree weather cold, it’s going to be in the twenties and thirties at night. To all of my friends above the Mason Dixon line I’m sure you are pointing your finger and laughing,  but I am not excited about this one bit. Thankfully, Cooking Light has a lot of delicious sounding comfort food options that hopefully won’t hit our waistlines too badly while we hibernate like bears. Grrrr.

Sunday: Guinness Lamb Stew

Monday: Artic Char with Duxelles and Leeks with Wilted Spinach (I’m so excited to make duxelles!)

Tuesday: Walnut-Breadcrumb Pasta with Soft Egg

Wednesday: Vegetarian Country Captain – this sounds so odd but strangely delicious to me

Thursday: Chicken Fried Rice with Leeks and Cranberries and Citrus Pudding with Whipped Cream

We’ll see how it goes!

Asian, Dose of Veggies, Pork-a-licious, Quick and Delicious, Uber Healthy

Miso Happy!

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This month’s At the Market section of the January Bon Appetit focuses on Miso. To be honest, I only know miso from the traditional soup you get at Japanese restaurants, so I was very intrigued to learn more about the mysterious miso. First, what the heck is it exactly? According to Bon Appetit: Miso is fermented paste with a bold, salty flavor. Most of the miso sold in the U.S. is made from soybeans and rice or barley, but it can also be made from brown rice, millet, garbanzo beans, and other beans.  It’s also a source of Umami or Savory, aka the fifth flavor, along with Sweet, Salty, Sour and Bitter.  We tried naming the four last night and it was like listing the seven dwarfs, you always manage to forget one no matter how easy it is! If you want an in-depth look at what Umami is, check out the UMAMI Information Center  (UIC).  Hi yeah, UIC? If you ever need a taste-tester call me, mean it!  Also, miso comes in three colors on a range of taste intensity from mellow white, a little bit stronger yellow and the kapow version, red. Naturally, I gravitated towards the red version.

Roast Pork Tenderloin with Apricot-Miso Glaze (Photo by Kenji Toma)

This Roast Pork Tenderloin with Apricot-Miso Glaze was well, just genius. You can find miso here in Austin at Whole Foods Market and I got mine for $8. A little pricey but considering the fact that it lasts up to a year in the fridge and now I would like to dollop it on my cereal, I consider it a good investment. I loved the flavors of the sauce: apricot preserves, red miso, Champagne vinegar, orange peel and garlic clove. You slather it on the tenderloin, roast, roast, roast, slather, slather, roast, roast and then let the tenderloin set. While the juices redistribute, you finish off the sauce with simple chicken broth to give it a silky texture and pour all over your pork. I took one bite and might have let out an expletive. This was heavenly and so simple to make. I served on the side with some garlic and soy sauce wok-seared baby bok choy. See, see, I’m still being healthy!

I realize purchasing miso might steer you clear of this dish but lambs, have I ever led you down the wrong path? Oy, I hope  not. If you are up for something adventurous give this dish the chance it deserves. I for one know I’m going to experiment more with my red miso. Maybe next time, salmon!

Asian, Dose of Veggies, Global Flavor, Lengthy recipe but worth all the whisking, sweat and tears, This may contain fish sauce or anchovies, Uber Healthy

Saigon Chicken Salad

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Or as I like to call it, the kitchen sink salad. Lambs, this has a SERIOUS ingredient list- 22 to be exact. The only reason why I was even pondering giving it a try is because it comes from the kitchen of one of my chef super poodles, Susan Feniger!This little beaut of a salad graces the January cover of Bon Appetit and is the centerpiece for their healthy eating focus. 

This salad requires a few unique ingredients so spots where you see Sparkled Unicorn Horns OR you can use light brown sugar or Fluffy Clouds from a 78 degree sky OR you can use red radishes, I always went with the latter. I’m being mean I know, but seriously who wants to go find palm sugar and keffir lime leaves? I sometimes don’t mind for a recipe,  but typically  if I’ve got cost-effective but still tasty alternative  that doesn’t make me go all over Austin then I’m down.

Saigon Chicken Salad (Photo by Jose Picayo)

Let’s get to the marinade shall we? AMAZING. Amazing. Amazing. That is all. I will use this for marinating chicken whenever I can. Wow. Granted there is lemongrass in it which can sometimes be hard to find but hey, it’s worth it.

Second, the salad. It was good. The dressing was spicy, sweet and easy to make. And this dish had a flotilla of vegetables. I swear lambs I felt my whole body getting healthier while eating this, just look you’ve got: cabbage, radishes, carrots, tomatoes, green onions, garlic, green beans, cucumbers etc, etc. You know what my inner Emily said when I read this recipe? “I seriously should think about purchasing a Slap Chop before I do this.” To be honest it wasn’t that bad and the chicken didn’t take too long. My goodness, I’m still thinking about how amazing that chicken was.

Overall, I would definitely make the chicken (you are saying “no crap Emily, really?” aren’t you?) and then pile on top of whatever salad vegetable goodies you have floating around the kitchen!

Breakfast, Fruit

Mark Bittman Strikes Again…

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Last month I featured this delicious recipe by Mark Bittman featured in Cooking Light and now he is in the January issue of Bon Appetit for healthy breakfast, lunch, dinner, dessert and even snack recipes. Before I dive into the recipe I tested, a few tips he shares on maintaining weight definitely struck a chord with me. The abbreviated version:

(1) Go (Mostly) Vegan: From the time I wake up until dinner I eat (almost) like a vegan.

(2) Minimize the Meat: Dinner is not heavy but omnivorous. It has more vegetables and grains than the typical American diet. I eat meat or fish many nights, but in smaller amounts than my former life.

(3) Weigh it out: I watch my weight. At what level weight becomes an indicator of health is debatable, but as an indicator of whether you’re eating too much, it’s perfect.

(4) Cut youself some slack: No individual meal matters. No individual day matters. Even a “bad” week doesn’t matter much…What does matter is that the pattern of my diets has moved from one that’s heavy on animal products and processed foods to one that’s dominated by unprocessed plant food.

(5) Make it your own: These rules are mine. Regard them as guidelines to create your own rules.

I liked his rules for a lot of reasons. Coming from a family that has a bad history of  type II diabetes and heart disease, I’ve always made it a point to watch what I eat. I’m not too strict on myself but do try to keep my balance of processed foods, meats and cheese to a minimum and load up on fruits and veggies. Or so I thought. David pointed out last night that a few of the categories that you see to your right with the most posts is bacon is always awesome, cheesy cheese, beefy mcbeefy and pork-a-licious. But on the flip side my dose of veggies is high too. I’m going to try and cut back on the bacon/meat intake just a bit and see if I can get my dose of veggies, fruit and uber healthy categories up in 2011.

Now to help me with that is Mark’s Spiced Coconut Pancakes with Tropical Fruit. First this is super duper simple and makes a boatload of batter. I smell a brunch option!  Second, these gentle little whole wheat pancakes don’t skimp on flavor one bit. With the coconut, nutmeg, allspice, coconut milk and maple syrup it is a decadent little pancake without the guilt. Plus with the added benefit of fresh mango, pineapple and banana, it’s a perfect sweet start to your day.  Plus it’s very filling to get you through your busiest of mornings. I saved the batter and some of the salad for this morning and we’ve enjoyed this two days in a row.  I think kids of all ages would love this dish, maybe with a side of bacon too? 😉

Spiced Coconut Pancakes with Tropical Fruit (Photo by Marcus Nilsson)
Bacon is always awesome, Dose of Veggies, Quick and Delicious, Soup, Uber Healthy

Garbanzo Beans and Greens

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First of all – HAPPY NEW YEAR LAMBS!

After whirlwind Christmas and New Year’s celebrations, my brain was fried, my body was tired and my ability to cook was kaput. But I did want to start 2011 off right with a healthy dish…so of course I chose one with bacon in it.  To be fair it’s center cut bacon which is a healthier alternative, but the delicious pork product in the Garbanzo Beans and Greens recipe from Cooking Light wasn’t the only thing it had going for it.  The dish is a part of their Budget Cooking section that averages out to $1.75 per serving that yields four total. This recipe also looked super easy plus it fits into Cooking Light’s new Healthy Habits initiative that ensures you get a load of veggies. For the total win right?

Garbanzo Beans and Greens (Photo by John Autry)

Thank goodness for this recipe. It was everything I wanted/needed and was quite delicious. I’ve proclaimed my obsession with kale before and this has loads of it…YAY! What I truly loved was the Greek yogurt you place in the soup at the end. It gave it just the right silky and creamy texture that balanced out the soup perfectly. Plus, there’s bacon in it. Bacon.

Give this one a try for super duper easy weeknight meal. Tonight it’s the Bon Appetit cover recipe: Saigon Chicken Salad and here’s the rest of my menu plan for the week: Tuesday – Roast Pork Tenderloin with Apricot-Miso Glaze and Baby Bok Choy; Wednesday – Braised Halibut Filets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney; Thursday – Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt.