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 churro, 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 …

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

Baba ganoush, ful medames, sabanek



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

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

LA restaurants

31 Dec

A tour of restaurants during our winter break stay in Los Angeles:

  1. A-Frame
  2. AOC
  3. Ba
  4. Baby Blues
  5. Badmaash
  6. Barnyard
  7. Bestia
  8. Border Grill
  9. C&O Trattoria (12/21) Pappardelle with mushrooms, farfalle genovese, garlic rolls
  10. The Counter (12/27) Build-your-own burgers, trio of fries
  11. Factory Kitchen
  12. Father’s Office (12/30) Burger, frites
  13. Feed (12/22) Roasted turkey sandwich, lemongrass chicken lettuce wraps, Indian-spiced cauliflower
  14. Flake (12/20) Super cro-jo, raspberry coffee cake
  15. Fritto Misto
  16. Gjelina (12/22) Mushroom pizza, duck sausage pizza, roasted fennel, pork belly, lamb neck, potato gnocchi with smoked trout, duck confit
  17. Gjusta (12/31) Chicken parm sandwich, five salad sampler (broccoli rabe, cauliflower, chickpeas, fennel, beet)
  18. Grand Central Market (12/30) Bento box, chicken kebab, ice cream
  19. GTA (12/20) Mushroom pizza, gruyere pizza
  20. Homegirl Cafe
  21. Huckleberry
  22. Ink
  23. Inn of the Seventh Ray
  24. Intellgentsia (12/22)
  25. Kogi BBQ (12/29) Tacos @ Alibi Room: pork, short rib, chicken, tofu
  26. Komodo (12/21) Chicken tacos, soi taco, frites
  27. Lucques (12/20) Endive, Asian pear & grape salad, ricotta dumplings, Tunisian braised chicken, hangar steak with mushroom gratin, hazelnut marjolaine
  28. Lukshon (12/23) Hawaiian butterfish, tea leaf salad, faux pho, Chinese eggplant, Sichuan dumplings, kurobuta pork ribs, crispy whole fish, green rice, coconut dark chocolate rocks
  29. Mercedes Grill
  30. Picca
  31. Saddle Peak Lodge
  32. Scopa Italian Roots
  33. Stir Market
  34. Superba Snack Bar (12/26) Burrata, tagliatelle bolognese, sunchoke ravioli
  35. Tacos Por Favor

Tomato-fennel farrotto

16 Dec

2 T olive oil
1/2 fennel bulb, finely diced
1 large yellow onion, finely diced
4 cloves garlic, minced
1-1/2 t fennel seed
1/2 t paprika or Aleppo pepper
1 c semi-pearled farro, rinsed and (optional) soaked
15-oz can diced tomatoes
2 T Italian parsley, chopped
2 T fennel fronds, chopped

Saute fennel, onion, garlic, fennel seed, and paprika until vegetables are translucent, 8-10 minutes.

Add farro and cook, stirring often, for 1-2 minutes, and then add 2-1/2 c hot water. Bring to a boil, reduce heat, and simmer until farro is al dente, 35-40 minutes.

Stir in diced tomatoes and their juices, and increase heat to high. Cook until the liquid is absorbed, 5-7 minutes. Season with salt and pepper.

Adapted from Bon Appetit. I like to serve the farrotto with spicy Italian sausage and garlicky greens.