for the love of food

JL does it again !

jim lahey - the creator of the no-knead bread - has now created the no-knead pizza dough ! and it is just as impressive as his bread.

it’s the real deal for the home cook and it takes only 5 minutes to stir it up in a bowl. the most difficult part is to remember 18 hours ahead of when you want to enjoy your pizza ! 

the 18 hours allows for the developed flavor - texture & chew …it’s very neapolitan ! we made guanciale & onion pizza topped with egg & dusted with parmesan and a grilled eggplant- smoked tomato - spinach & goat cheese pizza.  of course most anything would taste great on this dough…..even just a little rosemary & sea salt with EVOO.

the book - titled MY PIZZA -offers lots a great recipes for both red sauce and white sauce pizzas - plus a few salads & soups - along with great photos and jim’s detailed technique.  it’s a great book to own ( buy it ) !

or you could wing it and just use his recipe :

http://www.bonappetit.com/recipes/2012/03/no-knead-pizza-dough

the (unfortunate) thing about this is that it’s quite addictive. lately there seems to always be a covered bowl in my kitchen….cinnamon-sugar pizza for breakfast ?

Paella Party

one of our favorite meals to prepare for a crowd at our place is paella. hanging out by the hot grill - sipping cold cava- and laboring over the stages of making a perfect one.

there are always a few cooks in our group of friends which means there’s always discussion ( heated debate) over the details of making the perfect paella.

is there a good socarrat  ….  too much or not enough ? does it have to be a “classic ” paella or can it be “creative” with the ingredients …………and so it goes……paella makes for a fun & causal time around the fire pit.

lay out a spread of tapas - a variety of spanish wines & a never-ending game of dominoes on the patio…….and you have yourself a party !

check out addie broyles latest article on E’s paella - plus info on the paella-event of-the-year ” Paella Lovers United” …..happening next month.

http://www.statesman.com/news/lifestyles/food-cooking/paella-with-ribs-spains-most-famous-culinary-expor/nSQzp/

read about my judging at last years ” Paella Lovers United ” event here in archives  november 2010  ” I Heart Paella “

you can be a paella lover too !

hacienda margarita

i got hooked on this cocktail mid summer and have not wanted to make anything else since.  this hacienda margarita is courtesy of the bartender at Salt in boulder colorado - thanks scott ! 

if you are a fan of tequila and things spicy & smoky & tart - with a buzz to boot - you too will be hooked.

smoked salt

1 or more jalapeno slices

1 1/2 oz. reposado tequila

1 oz. chipotle sugar syrup ( 2:1 water:sugar syrup and canned chipotle to taste)

1 oz. lime juice

salt rim the glass and fill with ice.

muddle the jalapeno / add all ingredients / add ice & shake.

strain into glass & enjoy ( a couple ) !

easing into Fall

tired of the summer’s produce - the dwindling of peppers & zucchini - summer squash & eggplant - i was happy to be buying the first of local kale. i recreated a favorite salad made at ASTI by our chef kenzie allen ( soon to be found on our menu and in the bloggers pages of texas monthly too ).

i love this tender kale from johnsons backyard gardens ( wheatsville coop and farmers market ).  lightly oil  salt & pepper the full leaves and throw on the grill for a few minutes while they soften and char around the edges. chop into bite size pieces

kabocha squash ( or butternut ) cubed and roasted

creamy goat cheese

drizzled with balsamic vinegar this salad tastes of fall.

 (kenzie’s version includes a few strips of smoked bacon or pancetta) yum !

i scream

i can do without icecream. i know that sounds crazy but i don’t crave the creamy cold custard. but i do like the play of savory flavors in an icecream and i do love the texture of a just-churned icecream ( i often “taste test”  from the machines at the restaurant ). two spots in san francisco hit the spot !

i was delighted by smitten icecream. what a concept. a framed out cargo box dropped on a cool corner spot ( hayes valley neighborhood ) and showcases ‘freeze-to-order’ icecream. they designed and are the first to use this one-of-it’s kind machine (for now) called the kelvin (as explained below). it ‘s a specially designed machine and uses liquid nitrogen. brilliant !

smitten offers a revolving 4 flavors on their chalkboard menu - which can be embellished with sundae like items. we went for a salted caramel with candied almond topping and a TCHO chocolate straight up. the custard base is poured into a churning machine and within a mere minute or two ! your name is called to pickup your frozen treat. deep freeze = small ice crystals = smoother icecream. the texture downright sexy !

get HAPPY

just off the conveyor belt - happy water ! the bubbly version of Richards Rainwater - otherwise known as “carbonated cloud juice ’ !

if you have not experienced the taste of Rainwater - you are missing out.             it is water truly worthy of being bottled.  it is local - from tank town in dripping springs texas.  it is pure - no use of chlorine or other chemical germicides for disinfection - as with other bottled water.  it is one of a kind - it is the first (as far as recorded) company to be licensed to bottle rainwater.

what an achievement. talk about bottling from ” the source” ! ( “water that has never touched the ground” ).

clearly - i am a fan. he is a man committed to water - and bringing it to the masses. he does it with a lot of hard work - and humor ( “fresh squeezed cloud juice made over dripping springs texas”). richard not only bottles rain water - he also installs rainwater collection systems.

www.rainwatercollection.com

emmett first met richard 12 years ago and the topic of us building a home in dripping springs came up in conversation. richard excitedly talked up the idea of collecting rain water off the roof instead of drilling a well.  that was crazy talk ! who would do something so primative ?  ( this was the beginning of our friendship with richard ). we did not have the convenience of city water here at that time - and i am glad we didn’t. once we got the shpeel from richard -  a lightbulb went off - it made perfect sense. of course we will collect rain off our metal roof ( 3200 sq. ft. ) into a ( 10000 gallon ) tank and filter it back into the house ( thru UV and micron filters ) and enjoy the perfect PH - not hard - not soft - spot free - delicious tasting water ! ( the garden flourishes ). at the collection rate of .6 gal per 1” of rain per sq. ft. of roof - we usually have the luxury of rainwater in the tank. of course last years droughts and slow times in between force us to have city water ( yuk ! ) delivered. what a difference.  we are spoiled.

and you can be too !  drink rainwater ! get happy !

a goat + 2 chickens

our group was planning menus for the upcoming memorial day - a weekend to be spent poolside with drink in hand. but our host rick wanted goat ……..which lead us away from the pool and on our way to hayes farm - just south of fort worth.

this place is a trip. chicken, duck, pig, sheep, rabbit & goat.  tejano music playing - a makeshift taco stand and all kinds of folks here to pick up some fresh meat.

along with a couple of chickens - we picked out this 45-pound goat. 45 minutes and $155 later we were walking back to the car with it in a bag ! talk about being close to your food source. i was feeling a bit too close - seriously !

the butchered pieces were marinated in harissa (a concoction of chiles-garlic -cumin-coriander & mint ) and slow cooked for almost 8 hours. ( chicken was dry rubbed with chile & fennel and spit roasted ).

so busy getting a plate - i forgot to shoot it. this succulent goat ( and tasty chicken ) was served with couscous salad with feta cheese - garden tomatoes stuffed with salsa verde & a cabbage-fennel-jalapeno slaw washed down with more rose wine and a lineup of chianti wines. thankyou goat #321.                     another swim anyone ?

designedesserts

just back from a fix of the big apple - and all it’s wonderful restaurants - i was struck by the sameness of the plated dessert. the formula must include no less that six components flavors colors & shapes - include sweet sour & savory - creamy crunchy frozen crispy - use of sousvide  paco jet fryer & dehydrator….. and all topped off with torn cake !  not that i’m complaining………they were a treat.

carota. carrot sponge / cinnamon crema / candied pecan / gold raisins / carrot ginger sorbet

sformato. mandarin-kumquat / mascarpone-white chocolate crema / dark chocolate cake / rosemary caramel

bomboloni. fried donuts / zabaglione crema / espresso crumble / chocolate sauce / white espresso gelato / espresso ‘glass’

black & white sesame meringues / yuzu crema / mango thai basil sorbet

ginger freddo / pain d’epices / mandarin sorbet / lemon sponge / mandarin ‘yolk’

banana bread / caramel mousse / chocolate mousse / vietnamese cinnamon icecream

Happy Hour Indeed

i love this hidden downtown gem. it’s a tiny space with a great menu & wine list & lots of personality. it’s Mulberry. it probably seats 25 - 30 inside - mostly around the bar - but we like to sit outside under the umbrellas. taylor knows what we like to drink ( yes - rose bubbly to start please) and if jacob is in the kitchen he comes out to say hello. mulberry is good anytime ( including brunch) but i love to go for happy hour.

while there’s a good menu selection ( considering the tiny kitchen ) - i have a few items that i crave and always order………..

fresh - creamy ricotta crostini with cipolline onion jam -black salt & pepper

salmon sashimi with fried capers - thinly sliced garlic & hot garlic oil

brussel sprout salad ( fried & raw ) with radish - dried shitake “bacon’ & ‘the best ever’ ranch dressing

meatballs in brodo with crusty bread

taking a tip from taylor we tried this greek wine ( when did greek wine get to be so pricey - $14 glass).  worth it !

save room for dessert - it’s always a treat. this is one sophisticated s’more !

happy indeed……..thanks mulberry !

Beet It !

I’ve been enjoying produce from my kitchen garden for the past couple of months - and now that the weather is turning warm and thoughts of spring/summer garden arise - the pressure is on to consume the last of beets - kale & swiss chard ( and pass more on to friends & neighbors - enough already ! )

this is one of my favorite beet dishes. it is an italian recipe that was on our menu at ASTI  Trattoria.  it is from the veneto ( northeast region ) hence the mascarpone and poppy seeds. it is a beautiful dish rich in beet color and flavor - the whole beet and nothing but the beet ( plus a few shallots).

this is a beet risotto. start with diced shallot and the beet stems. saute a few minutes and deglaze with white wine. add carnaroli rice ( my preference of risotto rice ) and stir for a few minutes.  using traditional risotto making technique - patiently add ladles of water while stirring ( i do not use stock as i want only the pure beet flavor).  separately roast the beets in the oven. towards the finish - toss the beets into the risotto - along with the ‘beet juices” from roasting. add a handful of chopped beet greens. beautiful !

serve with mascarpone & poppy seeds - and a few fresh baby beet greens tossed with evoo……………

now beet it !