From Austin to Our Kitchen...

We are lucky enough to live in Austin, Texas.  Austin is known for being the "Live Music Capital of the World", but has rapidly been developing it's own unique food scene.  A scene we love to continue in our very own 736 square foot apartment.

You can find Tex-Mex food, bbq, elaborate food trailers, burgers and even James Beard award winning chefs.  The weather year round is pretty nice, which means we also spend a lot of time around the bbq pit.  There are it's pitfalls, such as a limited supply of fresh seafood, but we also have resources, such as the flagship Whole Foods to keep us stocked. People around the nation often come refer to Whole Foods as a "corporate" place (Whole Pay Check).  For Austinites, Whole Foods is more than that chain store.  It used to be a tiny local health food store. We'll elaborate more on that later.  We are looking forward to letting you into our kitchen and showing you around our fabulous town.

Meatloaf

Ingredients:

• 1 egg
• 2 teaspoons Worcestershire Sauce (Lee & Perrins)
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 onion, very finely chopped 
• 1 finely chopped jalapeno 
• 1 pound ground beef 
• 3/4 cup bread crumbs
• Sriracha Sauce

Directions: 

• Preheat the oven to 350 degrees
• In a large bowl, mix together the eggs, water, Worcestershire sauce, mustard, salt, pepper, onion, and jalapeno.  Add the beef and bread crumbs and use your hands to quickly and thoroughly combine.  
• Coat a pyrex loaf pan with cooking spray, gently press mixture into pan.  Top with Sriracha sauce.
• Bake for 45 to 50 minutes. 

Charro Beans

Ingredients

• 1 bag dry pinto beans
• 1 can rotel tomatoes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 cup cilantro, roughly chopped
• 1/2 onion, diced
• 2 serranos, cut in 1/4 inch rings
• salt and pepper

Directions

• Sort the beans, discard any small or discolored beans, watch carefully for small pebbles.  Rinse the beans.
• Place beans in a large pot and cover with 2 - 3 inches of salted water.  Add Rotell tomatoes.
• Bring to a boil, then reduce heat to a simmer.  Cook uncovered, stirring occasionally until beans are soft, about 1 hour.
• Add bacon, onion, and serrano peppers.  Cover pot and cook for an additional 15 - 20 minutes.  Remove from heat and stir in cilantro.  Salt and pepper to taste.

Marinara Sauce

This recipe is so simple you will be tempted to add extra ingredients...don't.  The simplicity helps to create an incredibly delicious and fresh tasting dish.  We first discovered this recipe in The Sopranos Family Cookbook.


Ingredients

• 2 large garlic cloves, lightly smashed
• 1/4 cup olive oil
• 2 lbs. ripe plum tomatoes, diced
• Salt
• 8-10 fresh basil leaves, torn into pieces

Directions

In a large skillet, cook the garlic in the olive oil over medium heat, pressing occasionally with the back of a spoon, until golden.  Add the tomatoes and salt to taste.  Bring to a simmer and cook, stirring often, until the sauce is thick.  Stir in the basil leaves.  Serve with warm pasta.

The Ultimate Breakfast Taco

Ingredients

• 5 eggs
• 4 slices bacon
• 1 russet potato
• 1 cup grated cheddar cheese
• flour or corn tortillas

Directions

The secret to great breakfast tacos is, of course, flavor and texture.  The bacon and potatoes should provide a nice crispness and the cheese should be melted and creamy.  This is achieved by combining the components after the eggs are done cooking; combining too early will let the liquid from the eggs soak the bacon and potatoes creating a mushy taco.

Start by frying the bacon extra crispy and set aside on paper towels to allow the grease to drain.  Cut the potatoes into small cubes and fry in bacon grease until extremely crispy and bordering on burnt.  Season with a heavy dose of salt and pepper while cooking.  Set aside and keep warm while scrambling the eggs.  When eggs are done remove from heat and crumble bacon in.  Stir in potatoes and top with cheese.   Serve with warm tortillas.

Two Minute Calamari: Sicilian Lifeguard Style

I first tried this dish on a tasting menu at the B&B Ristorante in Vegas and was immediately converted to a Mario Batali fan.  Before tasting this I was convinced that he was a television personality with mediocre cooking skills; sometimes it's fun to be wrong.  The flavors are intense, unique, and work perfectly together.  The recipe below is verbatim from Mario, but I would recommend keeping the tomato sauce thin and scaling back on the Calamari. 

Ingredients

• 1 cup Israeli couscous
• 1/4 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon hot red pepper flakes
• 1/4 cup caperberries
• 2 cups basic tomato sauce*
• 1 1/2 pounds cleaned calamari: tubes cut into 1/4 inch rounds, tentacles halved
• 3 scallions, thinly sliced
• salt and pepper

Directions

1. bring 3 quarts of water to a boil, set up an ice bath
2. cook the couscous in the boiling water for 2 minutes
3. drain and immediately plunge in the ice bath.  Once cooled, remove to dry on a plate
4. in a 12 to 14 inch sauté pan heat oil until just smoking
5. add the pine nuts, currants, and red pepper flakes and sauté until the nuts are just golden brown (about 2 minutes)
6. add the caperberries, tomato sauce, and couscous; bring to a boil
7. add the calamari and simmer until just cooked and completely opaque
8. season with salt and pepper to taste
9. pour into large bowl, sprinkle with scallions, and serve immediately

*Basic Tomato Sauce

Ingredients

• 1/4 cup extra virgin olive oil
• 1 Spanish onion, finely chopped
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme (or 1 tablespoon dried)
• 1/2 medium carrot, finely shredded
• 2 28-ounce cans peeled whole tomatoes
• salt 

Directions

1. in a 3 quart saucepan heat the olive oil over medium heat
2. add the onion and garlic and cook until soft and and light golden brown (8 to 10 minutes)
3. add the thyme and carrot and cook for 5 minutes more
4. hand crush the tomatoes and add them with their juices
5. bring to a boil, stirring often
6. lower heat and simmer for 30 minutes

Old Fashioned Baked Beans

These beans are simple to prepare and gain flavor from a long cook time.  This combination creates the perfect companion for any smoked or grilled food since you don't have invest much into the preparation and they can take care of themselves while you focus on the pit.

Ingredients

• 2 1-pound cans (4 cups) pork and beans in tomato sauce
• 3/4 cup brown sugar
• 1 teaspoon dry mustard
• 6 slices bacon, chopped
• 1/2 cup ketchup

Directions

1. combine sugar and mustard in a bowl
2. empty 1 can of beans into a 1 1/2 quart casserole dish
3. sprinkle half of the spice mixture over beans
4. add the second can of beans and top with the remaining spice mixture, bacon, and ketchup
5. bake at 325° for 2 1/2 hours

Cauliflower "Mashed Potatoes"

I was skeptical the first time I tried these, but they make a great substitute for mashed potatoes.  You don't get the same thick heartiness that you find in homestyle mashed potatoes but it's more of a creamy style that is similar to the boxed version.

Ingredients

• 1 head cauliflower
• 2 tablespoons unsalted butter
• 1/4 cup cream
• salt

Directions

1. steam the cauliflower until it is tender (about 10 minutes)
2. drain and coarsely mash the cauliflower
3. scrape the cauliflower into a food processor
4. add the butter and cream (add the cream slowly to ensure that you end up with the correct consistency.  The end product should be creamy but not runny.)
5. process until smooth and serve immediately

Steve's Basic BBQ Rub

This is the basic BBQ rub from Steve Raichlin.  This can go on anything that is smoked and impart the classic American BBQ taste.  It's also a great launching pad to create more intricate rubs, but it beats any pre made mix you'll find on a grocery store shelf as is.

Mix Thoroughly:

• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
•  3 tablespoons black pepper
• 3 tablespoons coarse salt
• 1 tablespoon hickory smoked salt or more coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

Smoky Chipotle Rub

Courtesy of Rick Bayless.  This is an incredibly versatile rub that can be used on chicken, beef, or pork.  I particularly enjoy it on a thick grilled pork chop.

Makes 1 1/2 Cups


Thoroughly Mix:

• 4 garlic gloves, peeled and finely chopped
• 1/2 cup mild paprika
• 1 1/2 tablespoons ground chipotle chile powder
• 1 tablespoon sugar*
• 2 teaspoons ground black pepper

*brown sugar is a nice substitute

Trout with Macadamias, Serrano and Green Beans

Recipe courtesy of Rick Bayless, the king of Mexican food in America.

Ingredients

• 4 tablespoons olive oil
• 4 pan dressed (head and tail off) boneless trout
• salt
• 3 garlic cloves, peeled and finely chopped
• 2/3 cups chicken broth
• 12 ounces green beans
• 2 fresh serrano peppers, finely chopped
• 1/2 cup coarsely chopped roasted macadamia nuts
• 2/3 cup chopped cilantro
• 3 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant (this will only take a few seconds)
3. Add the broth, 1/2 teaspoon salt, and the green beans.  Cover.
4. Cook until the green beans are barely tender (6 to 7 minutes)
5. When the green beans are ready, uncover and add the chiles.  Increase heat to high and cook a minute longer to concentrate the broth.
6. Add the macadamias, cilantro, and lime juice.  Mix well, salt to taste.

Meanwhile...

1. Heat 3 tablespoons of oil in a large skillet over medium high heat.
2. If the skin of the two halves of each trout is still connected, cut apart.
3. Generously sprinkle with salt and lay skin side up in the hot oil.
4. Cook until golden (2 to 3 minutes)
5. Turn skin side down and cook a minute longer until the flesh easily separates from the skin.
6. Divide filets among four plates and spoon sauce over the top.

**The original recipe calls for cooking the fish first and keeping them warm in the oven as you make the sauce.  I've found that there is usually time to make the fish while the green beans are cooking and that the trout tends to taste better without sitting in the oven, but if you only have one large skillet this is definitely an option.

Grandma Louise's Spaghetti and Meatballs

My grandmother was the best cook I've had the fortune of meeting.  She would type all her recipes on index cards and keep them in a box in the kitchen, and I was always particularly excited when this one came out.  The star here is the meatballs.  These aren't the dry mounds of flavorless beef that often get passed off as meatballs.  These suckers are delicious and bursting with flavor.  The trick she used to tell me is not to try to cook the meatball in the fat, you just want to give it a crispy shell and allow the meat to cook through in the sauce.  I've never succeeded in making this taste the way she did, but this is the standard by which I judge all spaghetti dishes and it has yet to be beaten.

Ingredients

For the Sauce:

• 1 onion, chopped
• 3 tablespoons fat (olive oil can be substituted...if you are willing to sacrifice a little flavor)
• 1 can (2 1/2 cups) tomatoes
• 2 six ounce cans tomato paste
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon sugar
• 1 bay leaf

For the Meatballs:

• 3/4 pound ground beef
• 1/4 pound ground pork (beef can be substituted)
• 1 cup dry bread crumbs
• 1/2 cup grated parmesan cheese
• 1 sprig parsley, chopped
• 1 clove garlic, minced
• 1/2 cup milk
• 2 well beaten eggs
• salt and pepper

Directions

Brown onion in hot fat.  Add: tomatoes, tomato paste, water, and seasonings.  Cook slowly 1 hour.  Combine remaining ingredients and mix thoroughly.  Form in small balls and brown in hot fat.  Add to sauce and cook over low heat for 15 minutes.

Black Pepper Chicken

This was a recipe we found courtesy of Gwyneth Paltrow on goop...and she found courtesy of Charles Phan in Food and Wine magazine.  I'm a big fan of Chinese food - from actual quality dishes to the indistinguishable gunk served on buffet lines, but since discovering this dish not only have we stopped ordering take out but I've lost any urge to do so.  Trust me, if you are a fellow lover of Chinese cuisine this dish will take over Kung Pao Chicken, Beef and Broccoli, Spicy Garlic Pork, or whatever crap you currently think is your favorite Chinese dish.  As an added bonus you will be finished eating in less time then it takes a delivery driver to find you.

Ingredients

• 2/3 cups dark brown sugar
• 1/3 cup fish sauce
• 1/3 cup rice vinegar
• 1/2 cup water
• 2 teaspoons grated garlic
• 2 teaspoons grated ginger
• 2 teaspoons course black pepper
• 2 fresh chile peppers
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 2 pounds boneless chicken thighs, cut into small pieces
• 2 tablespoons chopped cilantro
• 1/4 cup unsalted peanuts

Directions

1. In a small bowl combine the brown sugar, fish sauce, vinegar, water, garlic, ginger, black pepper, and chiles.  Set aside.
2. In a skillet heat the oil over medium heat and cook the shallots until softened and slightly browned.  
3. Add the chicken and cook until browned, about 1 minute.
4. Add the sugar mixture and cook over high heat until the chicken is cooked through and the mixture has caramelized.  Add the peanuts as the mixture begins to caramelize.  (Have patience with this step, at times the caramelization process takes longer then it feels like it should but eventually the runny mixture will turn into thick, sticky, delicious sauce.)

Roasted Beet and Blood Orange Salad with Arugula, Macadamia Nuts, and Goats-Milk Dressing

This is a new recipe for us courtesy of the New Brooklyn Cookbook.  The dish originally comes from Five Leaves, a restaurant that was (surprisingly) originally envisioned as a collaboration between Heath Ledger and his friend and countryman Jud Mongell.  It did not come to fruition in Ledger's lifetime, but the idea survived and brings us this meal today.

This is one of those dishes that requires a time commitment and can easily appear frustrating, but if you tackle it one step at a time and realize that you aren't about to eat fast food it is not all that complicated.  I'd suggest getting a nice bottle of wine and meandering through preparation (which is almost always my advice.)

Ingredients:

For the Beets
3 medium red beets, stems and root ends removed*
2 medium golden beets, stems and root ends removed*
1 fresh thyme sprig**
1 fresh rosemary sprig**
2 garlic heads, broken into cloves, skins on, lightly crushed
2 Tablespoons Olive Oil
2 cups course salt

For the Yogurt Dressing
6 ounces goats-milk yogurt
Grated zest of 1 orange
1 tablespoon honey***
Pinch of cayenne pepper

For the Vinaigrette
2 shallots, peeled
1/4 cup sherry vinegar****
1 tablespoon dijon mustard
3/4 cup olive oil

1/2 cup whole macadamia nuts
6 ounces baby arugula (about 4 cups)
3 blood oranges

*what was available to us was one giant golden beet, we substituted this as the only beet used.  I don't think this will dramatically change the flavor, but will diminish the color of the dish.

**our supply of fresh herbs was lacking so I substituted what we had on hand ???.

***we substituted a tablespoon of agave nectar

****what we had in the pantry was red wine vinegar, I used this with no idea of how the flavors might be affected

Directions:

1. Preheat oven to 350 degrees
2. Wash the beets then toss with the herbs, garlic, olive oil, and a pinch of salt.  Cover the bottom of an 8 x 8 baking pan with the 2 cups salt.  Set the beets, herbs, and garlic on top of the salt, cover the dish with foil, and bake until the beets are tender when pierced with a knife (about 1 hour and 15 minutes.)
3. Allow the beets to cool, then peel and cut into wedges.  Reserve half of one red beet for the vinaigrette.
4. To Make the Yogurt Dressing: combine the yogurt, zest, honey, and cayenne in a small bowl.
5. To Make the Vinaigrette: in a food processor puree the shallots and the roasted red beet half with the vinegar and mustard.  With the motor running, add the olive oil in a slow stream, blending until emulsified.
6. Place the macadamia nuts in a shallow baking dish in a single layer.  Bake for 3 to 5 minutes,  shaking the pan once half way through to evenly brown.  Allow to cool slightly, then roughly chop.
7. Combine the beets with half the yogurt mixture in a medium bowl and toss to coat.  In another bowl, toss the arugula with the beet vinaigrette to coat.
8. To Serve: divide the beets and blood orange slices on plates, top with the arugula, and garnish with the macadamias and a drizzle of the remaining yogurt dressing.

Soft Tofu with Broad Beans and Chili Bean Paste: A Taste of New Brooklyn Cuisine

We fell in love with Brooklyn after visiting friends that lived in Park Slope.  The various neighborhoods are filled with wonderful places to eat. Foodies have even dubbed this type of food in a sub-genre of their own-- New Brooklyn Cuisine or NBC.  This recipe came from The New Brooklyn Cookbook, a collection of recipes from restaurants from the various Brooklyn neighborhoods that spawned NBC.  This recipe is a modified version of a dish served at The General Greene, a diner in Brooklyn.

Soft Tofu with Broad Beans and Chili Bean Paste

• 12 to 14 ounces soft tofu
• 2 pounds fresh broad beans or 1 1/2 cups frozen broad beans*
• 1/4 cup canola oil**
• 2 garlic cloves, thinly sliced
• 1/2 cup chile bean paste***
• 1 celery stalk, sliced thin and the leaves reserved
• 1/2 cup fresh cilantro leaves
• 1/2 cup fried broad beans

*We couldn't find broad beans and used edamame instead
**We used olive oil instead of canola
***We used a roasted chili paste instead of the bean paste
We skipped the fried broad beans.

Directions

1. In a large sauce pan, heat the oil over medium heat.  
2. Add the garlic and cook until soft and translucent (2-3 minutes).  
3. Add the chili paste (in our case the entire jar) and cook until aromatic, about 2 minutes.  
4. Add 1/2 cup water and bring to a boil. Cook until the sauce thickens.  
5. Increase the heat to high and add the edamame until heated through.
6. Combine the celery, celery leaves, cilantro in a bowl.  
7. Top the cold tofu with the broad bean mix and top that with the celery/cilantro mix and your ready to go.

While I was a bit hesitant about cold tofu, the result was actually pretty good.  The celery/cilantro mixture provided a good crunch.  The one drawback was the smell.  James observed that there was a dog food smell coming from outside.  It turns out that was us (the chili paste). Luckily, it tastes much better than it smells.