tag:blogger.com,1999:blog-80526891136511414742024-03-08T16:14:39.877-06:00Being FedVictoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8052689113651141474.post-51722453466962340732014-09-08T23:12:00.000-05:002014-09-08T23:12:13.084-05:00Street Food Festival Part 1Here's a food post. I have since lost the names of the event, the restaurants and food trucks, and the food I ate. But I assure you... it was good.<br><br>
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Just before I left Houston, and the great state of Texas, I made one last tour of some of my favorite restaurants and a few new, local hotspots. I joined my friend Jennifer (who was quickly becoming my Houston sweet-tooth friend) for a farewell venture out to the Heights to check out Fluff Bake Bar. Located within Revival Market, we ordered three desserts, and the Fluff Bake Bar exceeded all expectations.
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<b>Couch Potato Cookie:</b> SO I should've written about this cookie in realtime...not from a couch in San Francisco, but I distinctly remember the complexity of this little fellow. I remember the sweet taste of sugar cookie, with the added crunch of chips and nuts (pecans, maybe?), and then the lingered salty taste on the back of my tongue. I wish I could do the cookie a greater justice...but trust me, the cookie earns its name. I would gladly sit on the couch, binge watching House of Cards, with a whole plate of these guys for an afternoon.<br><br><center>
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<b>SHOs (Sugar Hooker Oreos):</b> Call it a whoopie pie, call it a homemade Oreo, I don't care. This might have been the best bite of sweetness. The chocolate cookie was the perfect follow up to the salty-sweet couch potato cookie. Just needed a big glass of milk for dunking. <br><br><center>
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<b>Funfetti Cupcake:</b> Presenting a literal cupcake. Fluff Bake Bar offered several flavors and we opted for sprinkles. How could we not?! We saved this for last...but that may have been a mistake. Jennifer and I were definitely fighting full stomachs. Nonetheless, the cupcake was fluffy and fun.<br><br>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-87404890803842718132014-07-30T10:47:00.001-05:002014-07-30T10:47:49.206-05:00Unintentional<center>
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So, the lapse of food posts has not been intentional. Dear chef Kelley left for a grand Canada adventure for two weeks, and I have been preparing for my own grand adventure--moving to California. We knew that distance would eventually separate us, but that was not supposed to happen until Kelley ventured to culinary school in October. Thus, we must initiate Being Fed: Coast to Coast or Being Fed: Domestic. The name is not finalized, the game plan is rough at best, but soon the blog will be covering the West Coast and Gulf Coast....then the West Coast and East Coast.<br><br>
In the week's time before I head out to California, I plan to take full advantage of Houston. This blog may be a bit more restaurant review heavy in the upcoming week, but I still guarantee wonderful photos of food and slightly-incoherent musings.
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Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-42018343123781282002014-07-16T11:02:00.000-05:002014-07-30T11:03:13.018-05:00Tony the Tiger BarsSometimes delicious food does not photograph well. And sometimes, despite wonderful camera equipment, apartment kitchens make poor backdrops. I attempted to make some camping treats that I recall from a Colorado backpacking trip. We called them Tony the Tiger Bars, and they are made with marshmallows and peanut butter and frosted flakes and butter. These little bars make an excellent snack on a hike, and the peanut butter provides some protein to sustain you until you reach the campground...or civilization. <br><br>
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<h2>Tony the Tiger Bars</h2>
1 bag of regular marshmallows<br>
1/4 cup butter<br>
1/3 cup peanut butter<br>
7 cups of frosted flakes</td>
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<li>Melt marshmallows and butter in saucepan over low heat, stirring frequently.</li>
<li>Add peanut butter and stir until smooth.</li>
<li>Add in the frosted flakes cereal, and stir until coated. You have to do this pretty quickly because the peanut butter/marshmallow will begin to thicken. Using a spatula or spoon, spread the mixture into a pan.</li>
<li>Allow to cool, and then cut into the bars.</li>
<li>Enjoy, enjoy, enjoy!</li>
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-12376416616863986112014-07-09T20:08:00.000-05:002014-07-09T23:09:25.092-05:00Dinner Date: Tiny Boxwood's + The Chocolate Bar<center><table width=600px> <tr><td>In the endless game of "catch-up," I want to tell you about a little food date from two weeks ago. My friend Jennifer and I went to Houston's popular <a href="http://tinyboxwoods.com/tiny_boxwoods/home.html">Tiny Boxwood's</a> for dinner, followed by second dessert at <a href="http://www.theoriginalchocolatebar.com/">The Chocolate Bar</a>.
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I ate at Tiny Boxwood's once before for lunch and just about died over the grilled cheese and pesto sandwich, the chocolate chip cookie, and homemade lemonade. A whole year later, and I still fondly remember this meal. <br><br>
In addition, this is the typically the first restaurant recommendation to come out of the mouth of any young Anthropologie-loving girl from Houston. "Make sure you order the chocolate chip cookie, too! It's ahhhh-mazing!" <br><br>
With Jennifer, we arrived at Tiny Boxwood's for an early dinner. We ordered glasses of wine, the refreshing white wine mojito, and the buffalo mozzarella pizza to split. We concluded the meal with, of course, the classic melt-in-your-mouth chocolate chip cookie.<br><br>
The Tiny Boxwood's dinner vibe widely differs from the lunchtime vibe. The atmosphere is more formal, you order from your table instead of the cafe counter, and the lights are dimmed. It is a finer dining experience and serves as an excellent spot for a dinner-date. So really, check out Tiny Boxwood's for lunch and dinner. During the day time, meander over to nearby garden + landscaping business for extra greenery to accompany your lunch. And at night, score a table outside, and enjoy the white wine sangria. With each meal, be sure to conclude with the chocolate chip cookie too! Because it's <i>ahhh-mazing</i>!
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<center><table width=600px> <tr><td>I don't think Jennifer expected me to go for the chocolate chip cookie. But honestly, how could I resist. Still, we stuck to the original plan and went out for second dessert after dinner and went to Houston's The Chocolate Bar.
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....where we ordered Mega Dessert, also known as Any Day's a Holiday Cake. (I could have sworn it was called Tuxedo Cake, but the internet does not lie). The cake retails for $75, or $10 a slice. There are alternating layers of chocolate and yellow cake, all held together with rich chocolate icing. I had about three bites before admitting defeat. Oh yes, the cake prevailed. Jennifer faired much better, but we still had a sizable portion to take home. Second dessert can be a formidable opponent.
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The blog has been a bit slow because Kelley the cook is currently in Canada. I think I mentioned that in the last post or so...in addition to the horror story of my abysmal cooking skills. I take photos and eat. That's it. <br><br>
Anyways! Just before Kelley left for Canada, we decided to cook Mexican Street Corn, aka the best summer side dish, and submit the recipes and write up to the fabulous <a href="http://www.brit.co/">Brit+Co</a> website. Well lo and behold, they posted our recipes and photos this week.<br><br>
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<u><h2><a href="http://www.brit.co/mexican-style-street-corn/">Being Fed's <br>Mexican Street Corn - Two Ways</a></h2></u> Click click click that to view the recipes!<br><br>
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The 4th of July is a fantastic, though often overlooked holiday. Truly. When you are asked, "What's your favorite holiday?" Probably over half of you list Christmas and then Thanksgiving. Some, like myself, name Halloween as supreme holiday, while our more romantic counterparts might prefer Valentine's Day. (ick). A few people might say Easter, or St. Patrick's Day, or New Years. But the Fourth of July has so much to offer.<br>
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<li>Picnics + Parades</li>
<li>BBQ + Red/White/Blue</li>
<li>Fireworks + Freedom </li>
<li>Watermelon + Water Sports</li>
<li>Summertime + Sunshine</li>
<li>History + Hot Dogs</li>
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So whether you are in Canada (ahem, Kelley) or Europe (ahem, my brother), or fortunately, located in the great USA on this day, I hope you choose to celebrate your history and your nation. I plan to celebrate with fireworks out in the country, and classic 4th cuisine: hotdogs, corn on the cob, watermelon, BBQ, root beer floats, s'mores, and the like. But first, to start off my day, I did make this Red + White + Blue Yogurt Parfait. I think its the perfect, patriotic start to any day.<br>
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<h2>Red + White + Blue Parfait</h2>
Raspberries<br>
Blueberries<br>
Crush graham crackers<br>
1-2 cups of Greek yogurt<br></td>
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<li>Fill the base of the glass/cup with crushed graham crackers.</li>
<li>Add a layer of Greek yogurt.</li>
<li>Add several blueberries before another level of Greek yogurt.</li>
<li>Top with raspberries and graham cracker crumbs.</li>
<li>Optional: Apply honey and sugar/brown sugar to the rim of the glass.</li>
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-21521001609225242682014-07-03T10:24:00.000-05:002014-07-03T10:24:49.704-05:00Homemade Tamales<center><img src="https://farm4.staticflickr.com/3843/14409243601_5b13edc283_z.jpg" width="640" height="427" alt="IMG_2608">
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During our junior year of college, Kelley and I lived in a little tiny green house just north of campus, near Hyde Park. We called it the Tom Green House, and along with four other roommates, we had a very soul-rich abode that favored coffee and coffee mugs, marathons of the OC, and year-round Christmas decorations.<br><br>
At the time, Kelley was not completely sold on the culinary school idea, though must of the roommates were definite encouragers. But occasionally, Kelley would create a lovely family dinner for us all. This is how I was introduced to Kelley's homemade tamales, and subsequently fell in love.<br><br>
It truly was a family dinner; everyone was given a task to help make the homemade tamales. Given my heart ties to Guatemala and Latin America, it was our best family dinner as well.<br><br>
Recently, Kelley made tamales again--three different varieties: one featuring venison, one with black beans and goat cheese, and one with chicken and....I don't quite recall, but I ate it and it was delicious.<br><br>
<h2>Some tips for making your own tamales:</h2>
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<li type="square">Soak the corn husks overnight, or throughout the day. Then, thoroughly dry your corn husks in order to be able to effectively fold them. </li>
<li type="square">Make your own masa! <a href="http://www.deliciousdays.com/archives/2007/03/27/grandma-salazars-tamales/">Look online</a> for a favorable masa recipe and once you have your masa (dough), make thin patties to place on top of the corn husk. Patties should be able 1/8 inch thick.</li>
<li type="square">Added the shredded pork or shredded chicken or the veggie mix to the middle of your masa patty. Mmm, these are gonna be good. And though labor intensive, just keep going and make a bunch. It will be well worth it!</li>
<li type="square">Next fold up your tamales, and use a strip of corn husk to tie 'em off.</li>
<li type="square">Finally, steam/cook your tamales for about 15-20 minutes. Monitor your corn husks as well and watch as they brown and cook. </li>
<li type="square">Enjoy! Open up a bottle of Topo Chico, make some accompanying guacamole and salsa, maybe find yourself a margarita. Homemade tamales will be muy delicioso.</li>
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If you have lived in Houston within the last year or so, then surely you have heard of <a href="http://www.pondichericafe.com/">Pondicheri</a>; the Indian cafe and bake shop located off of Kirby. Also, if you have been following along with the blog, you may have read about <a href="http://www.beingfed.com/2014/06/pondicheri-bake-lab.html">Pondicheri's bake lab</a> in a previous post.<br><br>
Well the past week, I finally stepped inside Pondicheri for a real meal, and the best meal of all: breakfast. Kelley and I were joined by our dear friend Katy, who was in town from Dallas, and our trio enjoyed an early breakfast on Indian-inspired cuisine and a round of good conversation.<br><br>
Kelley, a regular at Pondicheri, provided recommendations and hints regarding the menu. Katy, meanwhile, had visited Pondicheri, despite Dallas roots, had was eager to order her favorite menu items. As for myself, this would be my second foray into the world of Indian cuisine. I took Kelley's hints with outstanding weight and significance.<br><br>
In the top photo, you can see Kelley's breakfast--Beet Uttapama: beet infused rice & lentil fermented savory pancake with coconut, ginger and topped with a fried egg / served with sautéed greens and a chutney of your choice.<br><br>
Katy ordered some morning oats--steel cut oats cooked with jaggery, cinnamon, cardamom & coconut milk, topped with fruit & housemade granola--and a Double Chocolate Hazelnut Basil cookie. Because of course....cookies for breakfast! Why wouldn't you! <br><br>
I played it safe and opted for a rice flour Vanilla Bean Crêpe with strawberries and honey. And while my dish was delicious and an excellent precursor to the day, I regretted my lack of adventure at 9 am. I should have gone for a more traditional and authentic dish. The table reached a mutual agreement: Kelley had ordered best.<br><br>
Pondicheri's atmosphere and cuisine exceeded expectations. Comfortable booths line large open windows, and the patio seating outside was just as inviting. Glancing over from our table, you could see a glass case filled with desserts and sweets that beckoned you to return again. Seated at the tables around us, men and women worked at laptops, utilizing the free wi-fi and sipped on flavorful tea. All the while, rich smells floated from back in the kitchen. Check out Pondicheri this summer in Houston, and try to be a bit more adventurous in your eating.
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-90848429763539156852014-06-27T18:55:00.000-05:002014-06-28T18:56:06.420-05:00Spice, Spice, Baby<center><img src="https://farm3.staticflickr.com/2897/14119903958_e0c2a89871_z.jpg" width="640" height="427" alt="IMG_1459">
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The kitchen is most definitely Kelley's domain. She will be in there at the crack of dawn, kneading dough for homemade bread as early as six am, and still there, wiping the countertop and clearing away used pots and pans after a night of catering, as late as eleven pm.<br><br>
If you asked Kelley, she could list all her favorite things about her kitchen. Maybe the huge center island or the skillet top and drawer of spices and oils. Really, I bet a chef's description of their kitchen would be akin someone's description of their significant other.<br><br>
As the photographer-half of our little food blogging duo, I have my own little list of <i>favorites</i> in the Sullivan kitchen. The abundance of natural lighting, the windows...oh the windows, the cook books and copies of Bon Appétit Magazine, the white marble countertop, and the lack of fluorescent lighting. <br><br>
I also love the little touches of personalization. Fresh mints and herbs sit alongside the stovetop, and the fridge is replenished by daily trips to the grocery store. Yes...daily trips. Like any European epicurean, Kelley purchases groceries daily and typically only groceries for that day. Sometimes Edible Selby lies about, more often I spy a copy of Kinfolk Table, but always, there is at least one laptop with a handful of recipes waiting in the tabs. The Sullivan kitchen amounts to good conversation, lots of mess, and delicious meals. <br><br>
With that lengthy intro, I wish to discuss one of my favorite little details in the Sullivan kitchen: the homemade spice rack.
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Kelley bottled and packaged her own spices, created her own labels, and you should do it too! You can find little glass bottles at Hobby Lobby, Michael's, or the Container Store. You can choose from one type of lid/top you would prefer. I have also seen spices kept in beakers with a cork stopper. <br><br>
The spices can be purchased in the bulk foods section of Whole Foods or Central Market. When you go in to purchase your spices, try to have a good idea of the size of your spice jar or container. Also, it might be a good idea to take a list of your favorite spices to use while cooking. Sometimes, the bulk section becomes overwhelming.<br><br>
Once you have your spices back home, use a funnel or a spoon to transfer the spices into their respective jars. Make sure you also have your labels ready to go so you do not mistake the various spices. Finally, display your spices on a rack or simply begin cooking.
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<td><h2>Common Spices</h2></td></tr><tr>
<td>basil <br>
garlic <br>
onion <br>
chili powder <br>
cinnamon <br>
oregano <br>
ginger <br>
cloves <br>
paprika <br>
rosemary</td>
<td>thyme <br>
mint <br>
parsley <br>
sage <br>
cilantro <br>
chipotle <br>
cumin <br>
cardamom <br>
saffron
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<h2>Healthy Spices</h2>
Many spices also pull double duty: they make your food taste great and they make you feel great. Ginger helps with nausea, mint provides headache relief, and several various spices help with general digestion. Cinnamon can lower your blood sugar and your cholesterol. Paprika's antioxidant properties can help prevent cancer. Cayenne pepper is known to cleanse/detox and neutralize acidity. So why not "spicen" things up and add a dash of this and that to your next meal.
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<img src="https://farm3.staticflickr.com/2898/14119955268_6a264c9180_z.jpg" width="640" height="427" alt="IMG_1457"></center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-83114617219113819052014-06-23T10:37:00.000-05:002014-06-23T10:38:17.805-05:00Sweet's Cupcakes<center>
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Summer can be full of sweet surprises and simple moments that you come to cherish and savor. This past weekend held several such moments. Friends came into town from Austin and from Dallas to celebrate a wedding here in Houston. The celebration allowed for several reunions, a chance to introduce friends to some local spots, and conversations full of catch-up.<br><br>
I met with Austin several friends to check out City Centre's new <a href="http://www.grubburgerbar.com/">Grub Burger Bar</a> on Friday night. Oh burgers. A few years ago, I conducted a burger tour of Houston on my personal blog and visited favorite burger dives and hotspots. Grub Burger Bar easily scores among top burger spots in Houston. Stay tuned for a future post detailing Grub....complete with photos. I promise to stave off the hunger until I pull out the camera. A practice in self control, surely.<br><br>
Following dinner, our gang enjoyed live music on the green and a cluster of wily children--dancing and running and chasing about. We, feeling like children ourselves, and tiring of future, corporate talk, decided on dessert. We hit up <a href="https://ilovesweet.com/">Sweet</a> and found ourself faced with a multitude of choices: macaroon vs. cupcake? Chocolate vs. vanilla bean? S'more vs. Red Velvet?<br><br>
While I am typically not big on luxury cupcakes (when homemade desserts clearly taste of love and vanilla and home), I was not at all disappointed by Sweet's selection. My red velvet cupcake met the expectations of red velvet cupcakes everywhere: rich, soft cake, and even richer, saccharine sweet cream cheese icing. Jenn opted for a classic vanilla bean cupcake with chocolate icing, and she claims she picked better than I. (Perhaps she is right...you cannot beat a classic.) Mere adventurously chose a s'mores cupcake, devoured the sweet treat and then licked her fingers. And sweet Alex cheerfully order a gluten-free chocolate cupcake with chocolate icing. Truly, it was sweet.
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-45105054815185356042014-06-20T17:05:00.000-05:002014-06-20T17:05:00.869-05:00Homemade Jam<center><img src="https://farm4.staticflickr.com/3926/14148149180_eba21b6711_z.jpg" width="640" height="427" alt="IMG_1868"></center>
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<b>What types of jam do you make?</b><br>
I usually make jam with a strawberry or blackberry base, but I always love to add something extra to give it pizazz. Maybe a little fresh ginger, basil, vanilla bean, or cardamom. I also enjoy fig or cherry tomato jam. (Victoria… you wouldn’t dislike it I don’t think, because the texture is smooth). <br><br>
<b>Why do you enjoy making jam?</b><br>
I love making bread and bread is not complete without a fresh jam. It’s the perfect complement. Not to mention its simply colorful sweetness, what’s not to like?
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<b>Jelly vs. Jam?</b><br>
For starters, the word “jam” just sounds better. Maybe I do not like the word ‘jelly’, from childhood trauma as a rhyme with Kelley. I have clear memories of rhymes that would go something like this...‘Kelley Jelly fi phi fo Felly Belly!.’ Despite the lingering effects of childhood, let’s just say the word ‘jam’ is superior in my book. But if we have to be factual about it, its my understanding that jam preserves the seeds; whereas jelly is strained to be seedless and smooth. <br><br>
<b>Favorite type of fruit to make into jam?</b><br>
Rhubarb, it gives a wonderful sour bite to the sweetness of jam and macerates to create the perfect texture. I combine it with strawberry or raspberry to create my personal favorite variety.
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<b>Do you prefer to make your own jam or buy jam?</b><br>
Although Sara Beth’s brand is amazing, I always try have homemade jam on hand. Jam is way too simple not to make in-house. <br><br>
Its just… FRUIT (of choice) + ACIDITY (a little lemon) + SUGAR <br><br>
Although I have converted everyone in my family to strictly using the term ‘jam’ over 'jelly’ as a general rule, my Dad has struggled to no end to make the jelly to jam transition. Dinner after dinner, he would ask me or one of my three sisters to pass the ‘jelly’ and we all looked at him as if we have no I clue as to what he is asking for. He will eventually catch on and ask for the ‘jam’ with emphasis, but it just doesn’t ever seem to catch on. <br><br></td></tr></table></center>
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<img src="https://farm3.staticflickr.com/2915/14311625536_96c422559d_z.jpg" width="640" height="427" alt="IMG_1871"></center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-16366892282759766752014-06-18T10:51:00.000-05:002014-06-18T10:51:05.894-05:00Lime Panic of 2014<center>
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Since April, restaurants and supermarkets across the United States have been responding to the Lime Panic of 2014, or "Limepocalypse", by raising the cost of limes and lime based products like margaritas and key lime pie. <br><br>
As result of poor crop yield and rising political tensions between farmers and Mexican drug cartels, Mexico has increased the wholesale price for a crate of limes from $15 to nearly $100. And, with Mexico accounting for 97% of US lime imports, lime prices have increased from "5 limes for $1" to "2 limes for $1."<br><br>
When Kelley and I ventured to Canino's, Houston's neighborhood farmer's market, this past week, we were in for a surprise. We found limes, 8 for $1. So naturally, Kelley purchased about 24 limes and made delicious key lime pie and key lime tarts. <br><br>
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Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-18536371102079749802014-06-16T11:31:00.000-05:002014-06-24T11:31:49.782-05:00Pondicheri: Bake Lab<center><img src="https://farm4.staticflickr.com/3800/14304713612_8768fbf529_z.jpg" width="640" height="427" alt="IMG_1424">
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Kelley recently introduced me to Pondicheri and its Bake Lab.<br><br>
Um...how cool is the term "bake lab?"<br><br>
The above photograph features the popular Chocolate Mint Coconut Almond cookie.<br><br>
Seriously yum.<br><br>
The Pondicheri Bake Lab works around seasonal ingredients and "musing moods" to create a wide variety of sweets and desserts. There are sweet and savory muffins, a chocolate brioche that resembles a chocolate mountain of goodness, and then pistachio cardamom, figlets, lemon squares, and ginger clouds. <br><br>
Even among my Dallas and Austin friends, Pondicheri is a favorite. Thus, for a recent venture up to Dallas for a dear friend's wedding, I made Pondicheri my last stop before leaving the Houston city limits. Right around 11 AM, the cookies come out of the oven and fill the glass case. I mulled over my choices and finally hit the freeway, northbound for Dallas, with two bags of Pondicheri goodies.<br><br>
I cannot wait to go back and try traditional Indian cuisine for breakfast, lunch and dinner. Stay tuned!
<br><br>And in the meantime, swing by Pondicheri for your own Chocolate Oatmeal Chili cookie or a Pista scone.
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-68336365212386949632014-06-14T15:25:00.000-05:002014-06-14T15:25:22.241-05:00Picking Berries<center>
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Last week, Kelley and I ventured north of Houston to <a href="http://www.mattfamilyorchard.com/">Matt's Family Orchard, located in Tomball, Texas.</a> The family orchard features over forty acres planted with rows of berry plants, mysterious fruit bearing trees, and surprising branches that hint at coming passionfruit. We trekked out to the orchard early Wednesday morning to beat the heat and the crowd. We received two white pails, received minimal instruction--"Pick the berries, weigh them, then eat them"--and got to pickin'. <br><br>
As we traipsed up and down each berry aisle, the rising sun beating down on our necks, Kelley and I asked dreamer-questions. What are dreamer-questions? Mmm...though I just made up the term, dreamer questions are usually open ended questions that provoke one to consider goals and wishes and dreams.<br><br>
For example: <br>If you could start any sort of business,<br> what would it be?<br><br>
I answered with an idea along the lines of National Geographic, but strictly storytelling. Kelley would open a restaurant that presented local cuisines and used only locally grown foods...kind of like non-profit combined with free-trade. <br><br>
The search for the biggest blackberry also occupied our time. That Wednesday marked the first day of the berry-picking season, and many of the bushes were painted red...red with unripe berries. And yet, Kelley and I managed to fill up two pails with blackberries. More than enough for some homemade jam and some blackberry desserts and some extra berries added to Blue Bell Ice Cream.<br><br>
I urge you to get out this summer, get out of your house, into your car, out of town and hit up a local berry patch or farm. The beauty of summer is the abundance of fresh fruits and the ability to relish in the cool sweetness of blackberries and strawberries and watermelon on these sweltering days. <br><br>
If not a berry farm, try the local farmer's market, a snow cone stand, or just that friendly neighborhood child selling lemonade. Buy a watermelon come July 4th, brave the evening heat for an old'fashioned picnic, and make the best refreshments this summertime.
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Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-50384990320874272802014-06-12T18:55:00.003-05:002014-06-23T00:46:58.505-05:00The Crostini<h2>By Kelley</h2>
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Crostini:</h2>
Crostini is an Italian appetizer consisting of a small slice of grilled or toasted bread and toppings.
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Crostini, a fancy Italian word for ‘little toasts’, are the perfect solution to any party appetizer. In my book, there are no rules for a crostini except a slice of bread (your choice, although baguette is customary) and whatever suits your mood for the topping. I am moving into the swing of summer, so I concocted an apricot, peach, basil, goat cheese crostini. The vibrant colors of green, orange, and white make it stand-out appetizer (I am thinking of serving it during the our World Cup Watch party as a tribute to the colors of COTE D’IVORE (the Ivory Coast, although I don’t actually know what their odds are…).<br />
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Crostini leave plenty of room for creativity and a limited pantry, because whatever you have on hand can most like be transformed into a delectable topping on a crostini. Some other fun variations are <br />
-Strawberry Jam, Cauliflower, and Sunflower Sprouts <br />
-Roasted Cherry Tomato, Olive, and Feta<br />
-Pistachio Pesto, Caramelized Fennel, and Italian Salume<br />
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Peach, Basil, and Goat Cheese Crostini</h2>
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1 Demi-Baguette<br />
1 Orange Flesh Peach <br />
1 White flesh Peach<br />
1 Apricot<br />
(the stone-fruit does not need to be real ripe since we are going to sear them and do not want them to become overly soft)<br />
3 oz Goat Cheese<br />
2 oz Cream Cheese<br />
3 oz Heavy Whipping Cream<br />
Handful of Fresh Basil Leaves<br />
2 Cloves garlic<br />
Olive Oil<br />
Basalmic Glacé (optional, but definitely recommended for the future of your pantry)<br />
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<li>Cut the apricot, Orange Flesh peach into ½ inch cubes. Slice the white flesh peach into large pieces for presentation. </li>
<li>Heat Saute pan to Medium with Olive Oil and add minced garlic</li>
<li>Add your cubed stone-fruit and sauté for 3 minutes.</li>
<li>Remove from pan, but do not wipe clean, since you can use it to quickly sear the sliced white peaches for presentation. </li>
<li>Heat to Medium High and cook peach slices for 30 seconds. Flip the peaches and repeat on the other side.</li>
<li>Now onto the Whipped Goat Cheese, using an electric mix or food processor. Blend Goat Cheese, Cream Cheese, and Heaving Whipping Cream until integrated and smooth. </li>
<li>Chiffonade your basil to top your crostini. </li>
<li>Slice your bread (1/2 inch), top with a little olive oil, and toast in the oven browned and slightly crispy. </li>
<li>Now just assemble. Spread your whipped goat cheese, top with cubed apricots and peaches. Now add the final touches of the white flesh peach and Basil. And for a last touch, you can drizzle with balsamic reduction if on hand.</li>
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Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-77935728023361209512014-06-11T22:05:00.001-05:002014-06-11T22:05:18.771-05:00Flowers<center>
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Have you noticed the new food trend of 2014 yet? Cauliflower is slowly replacing kale and brussels sprouts as the favorite vegetable of 2014. Kelley and I have noticed the vegetable appearing more often on restaurant menus, and while Kelley cheers, I lament. I had just gotten comfortable with brussels sprouts...<br><br>
I have been begging Kelley to pin her ode to cauliflower, but to no avail. Instead, I will quote from Huffington Post Canada's <a href="http://www.huffingtonpost.ca/2013/12/31/food-trends-2014-_n_4523642.html">Lois Abraham:</a> <br><br>
<blockquote>"I would say that cauliflower is the new kale and will definitely surpass kale this year," says Christine Couvelier, executive chef and global culinary trendologist.<br><br>
"Kale had that buzz and everybody loves kale chips and how many restaurants have we seen that have kale on the menu, but cauliflower is certainly the huge buzz this year. Bigger than ever."<br><br>
Cauliflower can be mashed, grilled, broiled or cut in steaks and barbecued, served on its own or in salad or tossed with herbs, vinegars and oils.</blockquote><br>
Also, Mark Twain once said:<Br><br>
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Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-55213411747377458552014-06-09T10:44:00.000-05:002014-06-09T10:44:22.596-05:00Stuffed Dates<center>
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Some food, despite nice lighting and plating and expensive ingredients, can look rather questionable. This prosciutto-wrapped, stuffed dates look rather questionable. Kelley will probably flay/quarter/pare/mince me for writing this post, but I feel that I must recreate our kitchen conversation.
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Kelley: Do you want to try a date?
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Victoria: Oh heck no. No way.<br>
There's no way that can be good.
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It's actually really sweet. And I'm<br>
stuffing it with mint and cheese.
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-Begins to contemplate at the word sweet.-<br>
Have you made these before?
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Remember that birthday party I hosted?<br>
For like 50 people during spring semester.<br>
I served these and they were the<br>
most popular appetizer by far.<br>
They were gone soooo quickly.
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I don't know Kelley....<br>
They look questionable...<br><br>
They look like little poops.<br>
Bacon wrapped poops.
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Nooo!<br>
How could you say that?<br>
No they don't...<br><br>
Well maybe a little.<br>
Okay so they probably won't photograph<br>
all too well. But they taste delicious!
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It's okay. I bet this lens can make <br>
even little edible poops look good.
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If anything, I hope you find that recreated conversation humorous, and that you give the stuffed <strike>poops</strike> dates a real try. Do not let my own food insecurities dissuade you. Plus, the pictures really do make them look nice, appetizing, and pop-able. As far as taste, the rumor is: sweet.<br><br>
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-16188416739831935492014-06-07T11:17:00.000-05:002014-06-07T11:17:44.015-05:00Shoulder or Butt<center><img src="https://farm4.staticflickr.com/3721/14326751403_a9985592f7_z.jpg" width="640" height="427" alt="IMG_1452">
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<h2>By Kelley</h2>
Why are cuts of pork so confusing? As far as I am concerned, shoulder and butts aren’t the same thing at all. Not so in the realm of butchery, I guess. This cut from the upper portion of a pig’s shoulder is most commonly referred to as the Boston Butt. After a little research, this naming confusion has historical roots. The term, “Boston Butt,” actually has nothing to do with butts of any sort, but was the term used in the Revolutionary era for the crates used to ship and transport this cut of pork shoulder. Boston became the iconic location for the butchering style of this meat, hence the “Boston Butt.” That is why the shoulder is erroneously called the “Boston Butt” in many of our markets today. So don’t worry folks, you aren’t eating pig butt. Hope this clarifies a few things, it sure was eye-opening for me! <br><br>
Bone-In Pork Shoulder (let’s just call it this, since I think it sounds more appetizing) is a versatile piece of meat, but commonly used for pulled pork. But don’t limit it to the world of barbeque and carnitas. The marbled fat and bone of this cut makes for savoury roast for the most elegant of dinner parties. The key is slow-cooking the meat for fork-tender presentation and basting the meat with drippings every half hour or so.
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</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-18411064183068447282014-06-06T08:58:00.000-05:002014-06-06T08:58:30.914-05:00National Donut Day<center><img src="https://farm4.staticflickr.com/3924/14336089676_78ca38d8a9_z.jpg" width="640" height="427" alt="IMG_2336">
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<br><br>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-12374807277909801352014-06-05T17:20:00.001-05:002014-06-05T17:20:11.941-05:00Cheese and Charcuterie<center>
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Recently, Kelley and I just decided to play with our food. Kelley put together a cheese and charcuterie spread, and I helped/watched/ate the crumbs/photographed, and then devoured the whole thing. Playing with your food is highly recommended.</td></tr></table></center>
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<h2>Why a cheese and charcuterie board?</h2>
This is totally irrelevant to the food itself, but I love wood boards. They set the mood and tell a story in and of themselves. Whether its a wood slab butchering block or thin paddle display board, these simple display pieces are memorable. And this style of starter is the perfect opportunity to slow the evening down and put people at ease toconverse and nibble at the array of goods you have displayed. The assortment of goods displayed gives your guests their own creative moment where they can play chef making their own creations...maybe its brie wrapped in prosciutto dribbled with jam or a mouthful of pear, Marcona almonds, and Manchego. This way everyone can have their own moment of culinary creativity.<br><br>
<h2>Can you make a "bad" cheese board?</h2>
Yes and No. I think its wonderful when people include odds and ends on their cheese board to create new pairings. This makes it difficult to create a "bad" cheese board per se, but a "bad board" is definitely possible if the quality of the individual ingredients is not there. <br><br>
<h2>Do you have a favorite flavor combination?</h2>
Sweet + Salty + Crunchy, so maybe a slice of Pear with honey and stilton or prosciutto, olives, with a slice of ripe apricot.<br><br>
<h2>What do you think of a dessert board?</h2>
Genius, I will work on this.
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The other day, as Kelley attempted her classic chocolate sheet cake, her younger sister MG attempted a fudge cake. What started off as bake-off however, turned into quite the misadventure. Tensions started out high, but Kelley soon came to the aid of her sister. Competition was forgotten as ingredients crossed from one side of the kitchen to the other.<br><br>
So what was the misadventure, you ask? MG may have found a glob of sugar and cocoa powder and unmixed ingredients in the bottom of her bowl after pouring the initial mixture into a pan. Oh dear. What to do? Why, she simply added the remaining mixture to the pan.<br><br>
The result: even with a doubled bake time, the center of the cake remained molten and gooey (...which is not entirely a bad thing). But as MG had to leave for soccer practice, her cake remained un-iced and unfinished. She therefore had to forfeit the competition. But as a consolation, MG did win the category for best cake batter---oh, fudgy goodness!<br><br>
Oh the woes of baking--where precision matters, and the difference between baking powder and baking soda must be noted most diligently (spoken from experience).</td></tr></table>
</center>Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.comtag:blogger.com,1999:blog-8052689113651141474.post-55072720160619041462014-06-04T09:34:00.000-05:002014-06-04T16:38:24.809-05:00The Photographer<h2><u>Profile:</u> Victoria</h2>
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Victoria is my photographer friend. She previously suffered a mild food phobia that dictated most of her meal choices and restricted her to the kid's menu. As result, her palette still favors sugary, sweet things and hamburgers. She may attend grad school or law school. Or she may just up and leave the country. <br><br>
<h2>1. Favorite ingredient?<br></h2>
Cinnamon. I'll throw that on anything. Also, milk. And vanilla extract.<br><br>
<h2>2. Favorite fruit?<br></h2>
Really, this question was for Kelley. I hate fruit. So mmmm...lemons. They're yellow. <br><br>
<h2>2a. Scariest fruit?<br></h2>
Better question. Tomatoes. <br><br>
<h2>3. Favorite veggie?<br></h2>
Green beans & jalepenos. <br><br>
<h2>4. Favorite food word?<br></h2>
Filet mignon, or any spanish food phrase like...salsa verde o mole. <br><br>
<h2>5. Favorite food appearance-wise?<br></h2>
Weirdly enough, artichokes. (yet to eat one...)
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Victoriahttp://www.blogger.com/profile/16707159083838688200noreply@blogger.com