31
2010We dropped by Manny’s Uptown Mexican Restaurante in Addison (across the street from Snuffer’s on Midway) to enjoy the patio weather and some lunch. Comida? “What’s Spanish for “lunch” I know milk is leche…?” (That’s a bastardization of a movie quote – good luck guessing that one.)
^We enjoyed the Brisket Queso; ^CK got the #11 – I happily devoured a bite or two.
^I went with the Two Beef Burritos: ^They came with one Sauce and I added another: the Tomatillo, and the Pica-Pica – a nicely fiery and flavorful choice, mealy with dried red jalapeños. Pretty good stuff, I’ll be back. They have half a dozen other interesting sauces… the Chile Vinegar is calling me.
26
2010I made these:
So there.
Recently a little post over there on SideDish featuring some well-intentioned (but rough-hewn) examples of this classic french confectionery sparked a rather entertaining debate (and here) on whether one is to pronounce them macaron or macaroon – Thomas Keller, Pierre Hermé and I say macaron. Whatever – it inspired me to dig out this story, one that I held from posting.
A few months ago, my friend brought me back a dozen macarons from Thomas Keller's Bouchon Bakery. I'd never really had a good one before, I guess – 'cause I was floored by the incredible textural experience and almond laced flavor of these little buggers.
As a fun way to thank my friend, I learned how to make them!
^ A key part of the process is to "age" the egg whites needed for the batter – that's right… these sat out at room temperature for 24 hrs. ^Then you need ground almonds or "almond flour."
^ For the classic pistachio macaron, ground pistachios are added along with the standard confectionary sugar. ^ Here, additional granulated sugar is tinted green with food coloring to enhance the appearance of the final product.
^The colored sugar is whipped into the egg whites; then these are incorporated with the almonds, pistachios and confectionary sugar.
^ For a "cappuccino" version of the batter, I added ground espresso beans to the sugar and omitted the pistachios.
^I found out that I didn't have a pastry bag – so I did the baggie trick – meh… imperfect rounds – even after the obligatory smacking down of the trays.
^All this trouble and precise baking are in aid of producing these little "feet" at the bottom of the cookie. I kind of over-achieved on this batch, but the crisp shell and moist, airy interior were well produced. Traditionally, a filling of ganache, buttercream or jam is sandwiched between two cookies.
^I made some blueberry buttercream to fill some of the coffee cookies; ^and a pistachio buttercream for that type.
^I also made a violet buttercream for some of the pistachio cookies – awesome. Far from perfect, but not too shabby!
24
2010I love me the Vietnamese food. Phở is often the cure of the day, but delving deeper into the cuisine offers further delights. A great place to experience these is Nam Hua in Garland’s Saigon Plaza.
Sure they have a nice phở (and sometimes you really need a nice phở):
^ Chanh muối, a kind of salted Lime (or Lemon)-ade. ^And these delicious Grilled Mussles – with cream cheese and scallions.
But I’m here for the Banh Xeo.
Bánh Xèo means “sizzling cake.” It’s a savory rice flour pancake/crepe/omlette with pork, shrimp and sprouts. You wrap it up in lettuce leaves and dip it liberally in Nước chấm – a sweet and acidic fish sauce. Frickin’ good.
Ask for the translation of the back page of the menu for the goods. Enjoy!
22
2010While I wait to be able to tell you what I know (and why I am excited) about what Tesar has up his sleeve – I thought I would remind everyone about a certain detail lost in the vitriol backing up the local blogosphere: Tesar can cook. Here is some of the food I enjoyed during his previous stint in Dallas:
Here's hoping we will have this stuff locally again, soon.
10
2010I was once again slinking around the bar at The Mansion recently…
LK and I sampled some of the tempting new cocktails under development while chatting up chef Bruno Davaillon. When I asked what was new, I was well rewarded:
^ Charcuterie from Bruno’s family recipes. Nothing went to waste from this little piggy – and not a morsel remained on this plate.
^ That Thursday, after enjoying Somm Michael Flynn’s Wine Chat, I was able to enjoy the Head Cheese once again, this time with Black Truffles; along with a little Squab, Foie, and Duck with Sunchoke and Truffle Purées. …Damn…
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