Eighteenth First

17 Sep

A menu inspired by recent trips to North America’s two largest cities …

Palomaesque
Pickled carrots

Ensalada de esquites

Tacos de
coliflor con pipian pesto
hongos con mole blanco

Cajeta popcorn

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Coconut cake with lemon glaze

23 Apr

2-1/2 c all-purpose flour
1/2 t salt
2 t baking powder
1 c butter, room temperature
2 c sugar
6 large eggs
2 tsp vanilla
1-1/4 c unsweetened coconut milk
1 c unsweetened flaked coconut
1-1/2 c powdered sugar
2 T coconut milk
2 T lemon juice
1 c sweetened flaked coconut, toasted

Preheat oven to 350 F. Butter and flour a Bundt cake pan.

Whisk together flour, salt, and baking powder. Cream the butter and sugar together until fluffy, about 5 minutes. Beat in the eggs, one at a time. Add the extracts and coconut milk and beat until combined. Slowly beat in the dry ingredients until smooth. Fold in the unsweetened flaked coconut.

Pour batter into a Bundt pan and bake for about one hour, or until the top is golden brown and a toothpick comes out clean. Cool for five minutes, then invert on a cooking rack.

Whisk together powdered sugar, coconut milk, and lemon juice. Spoon glaze over cake and sprinkle with toasted coconut.

Adapted from coconut bundt cake recipes by the Neelys and Ashley U

Ciudad de México restaurants

8 Jan
  1. Azul CondesaCrema de flor de calabaza, siete moles de Oaxaca (esp. amarillo), nicuatole zapoteco.
  2. La Capital. Our first night… many courses.
  3. Fonda Mayora. Flautas de papa, chocolate.
  4. El Jamil. Lebanese feast.
  5. Lalo! Sopa de berenjena, flor de calabaza rellena de queso.
  6. Maison Belen. Fancy desayunos.
  7. Mercado RomaSopa de tortilla, churros.
  8. Merotoro. No bueno para los vegetarianos.
  9. Nico’sGuacamole, sopa de frijoles, enmoladas, arroz charro, arroz con leche de convento, cafe de olla.
  10. Ojo de Agua. Desayunos, jugos.
  11. El Parnito. Tacos, tacos, and more tacos.
  12. Peltre. Sopas, tortas
  13. Por SiempreVegan tacos… a happy accident.
  14. Pujol. Had to cancel our reservation… next time.
  15. El Rey del Falafel. Israeli felafels.
  16. El Tizoncito. More tacos.

Seventeenth First

24 Sep

A menu inspired by guest chef Tara’s time in Jordan …

Limonana
Flat bread with za’atar, hummus, olives, fatteh, zhug

Baba ganoush, ful medames, sabanek

Malfuf

Muttabaq

Austin restaurants

4 Jan
  1. Alamo Drafthouse (12/28) The Big Short. Brussels sprouts and mushroom pizzas, adult milkshakes.
  2. Bouldin Creek Café
  3. Casa de Luz
  4. Chi’lantro BBQ
  5. Chuy’s (1/1) Enchiladas, Texas martinis.
  6. Dai Due
  7. Dolce Neve
  8. East Side King (12/27) Peanut butter curry buns, beet home fries, brussels sprouts salad, rice.
  9. Eastside Café
  10. Emmer & Rye
  11. Enoteca
  12. Foreign & Domestic
  13. Gardner
  14. Guero’s (12/26) Enchiladas and margaritas. (1/3) Tamales and queso @ taco bar.
  15. Home Slice (12/31) Eggplant pie, spinach calzone, pear gorgonzola salad.
  16. Hopdoddy (12/31) Burgers, fries, shakes.
  17. Kebabalicious
  18. Launderette
  19. Magnolia Cafe (12/27) Mag queso, migas, enchiladas. (12/29) Mag queso, portobello quesadilla, tortilla soup.
  20. Melizoz Tacos
  21. Mr. Natural
  22. Naranjo (12/30) Queso fundido con hongos, ensalada de nopales, pastel azteca, mole negro con pollo.
  23. Péché (12/28)
  24. Polvos (1/4) Huevos con maduros, enchiladas.
  25. Qui
  26. Rio Rita (12/27) (1/1)
  27. Schmaltz
  28. Stubb’s (1/2) Bbq.
  29. Swad
  30. Sway
  31. Tacodeli (12/29) Tacos, sopa del pollo.
  32. Torchy’s Tacos (12/30) Queso, tacos, street corn. (1/2) Queso, breakfast tacos.
  33. Whip In (1/3) Naan sandwiches, beers.

Tom yum soup

14 Dec

Vegetarian tom yum base:
1/4 c brown sugar
1/4 c tamarind paste
1/4 c white vinegar
1/4 c chili paste (e.g., sambal oelek)
1/4 c water

Soup:
2 qt chicken or mushroom stock
12-15 fresh kaffir lime leaves, bruised
15-20 slices of fresh lemongrass
15-20 thin slices of fresh galangal (or ginger)
1 package white mushrooms, halved
6 small tomatoes, quartered
1/4 c tom yum soup base
1 T chili paste (e.g., sambal oelek)
1 T chili flakes (e.g., chile de arbol)
1/4 c vegetarian fish sauce (e.g., nuoc mam chay)
8 oz chicken breast (thinly sliced) or tofu (cubed)
1/2 c fresh lime juice
1/2 bunch cilantro, chopped

Heat stock over medium-low heat. Add aromatics (kaffir lime leaves, lemongrass, and galangal) and simmer for 10-15 minutes.

Add vegetables, soup base, chili paste, chili flakes, and fish sauce, and stir to combine. Add chicken or tofu and simmer until cooked through.

Remove soup from heat and stir in lime juice and cilantro. Serve with rice, vermicelli (maifun), or bean threads (saifun).

Adapted from recipes by She Simmers and Inquiring Chef.

Sixteenth First

4 Oct

A menu inspired by the total eclipse of the harvest moon …

Sparkling cider
Pumpkin cornbread, chipotle honey butter

Orange-braised carrots and parsnips
Kale salad

Pasta with pesto trapanese

Pear tarte tatin