Sweet E's Kitchen

Signing Off...officially

noreply@blogger.com (Erin Krenek) — Wed, 25 May 2011 05:59:00 +0000

Dear Friends & loyal Followers,

I kind of left you hanging there with that whole Europe trip, didn't I? I could tell you my magician boyfriend made me disappear last March and I have only now reappeared, but that would be a lie. He doesn't perform illusions with a box jumper.

Truth is, I got distracted: with my magician, with Arnieee (the magician's kitten), and with all of the other things the past year has offered. I still cook new recipes on a weekly basis. I bake a unique dessert for almost every friend's birthday. And, I'm still venturing to the hottest new trailers and restaurants. Although, I'm not taking as many food pictures when I dine out. I discovered I like to dig in when my food's hot. Plus, more than anything, eating out is about the experience. Food porn can't capture the essence of any given restaurant moment, whether it be good, bad, or delicious.

With this said, it's time to take my blogging in a different direction, and so I am signing off Sweet E's Kitchen for the last time. But, I'm not done with food writing just yet. Wave My Wooden Spoon is my new blog where I will chronicle my challenge to join Farmhouse Delivery for the next year.

During this adventure, I will attempt to stop wasting produce. I will put my culinary creativity to the ultimate test to cook every last bit of the weekly bounties. And, I will do my best to blog about it every week. So I hope you continue to follow me there as I create magic in my kitchen, one FarmHouse Delivery at a time.

Thanks & love,

Sweet E

The First Afternoon

noreply@blogger.com (Erin Krenek) — Wed, 24 Mar 2010 07:30:00 +0000

Here's a little something, I wrote on my first day in Paris. My dear diary of food so to speak. Corny, huh?

My first hours in Paris have already been blissful despite the blustery winter chill, at least there's blue sky. Our boutique hotel is in the seventh arrondissement, which seems like a down to earth neighborhood. Our room doors only unlock with antique keys which sold me on the place immediately. It's quaint and charming. [I mean small.]

After we settled in, we strolled the Rue Cler market street which is literally a hop, skip, and jump from the door. The distinctive smell of fromage floated heavily in the street, a scent only a true cheese lover like me could enjoy. Bakeries and markets stand at every corner; their pastries and fruit are displayed like art. My eyes were overwhelmed with things I wanted to try (croissants, brie, blood oranges, macarons), but I kept reminding my stomach, "Pace yourself! Important things first: caffeine!"

We ducked into a small cafe for strong espresso to shake the jet-lag, and a ham and Emmentalar cheese crepe. The proprietor was a Greek man that delivered an exceptional French treat from his large griddle...the perfect meaty,cheesy, eggy snack I had craved on the long plane ride. Satisfied and happy, we took off to behold Senor [I mean monsieur] Eiffel's masterpiece...

My Brand of Tourism

noreply@blogger.com (Erin Krenek) — Wed, 10 Mar 2010 20:57:00 +0000

Bonjour loyal readers! I have finally been awakened from a deep blogging hibernation. Last week, I toured Paris and Rome with my Dad and Marguerite to celebrate their 10th anniversary and my 25th birthday. I can't think of a better vacay to rejuvenate my love of writing about food and eating. Did I mention I have the best Dad, ever?

I'll be posting a slide show of the trip highlights (hopefully, by the end of the week), plus a few stories of incredible food. However, it's important I explain how I travel to you first.

I do not aim to mark things off a typical sightseeing itinerary. Okay...I have a checklist that I research plenty, but I enjoy a unique brand of tourism. I live the local, foodie culture when I'm visiting far-away places. I savor the small experiences found in back alley markets and un-touristy restaurants.

Some of my most memorable moments from last week include: chatting with a Parisian spice master who insisted I smell everything in his shop's apothecaries, or humoring an Italian waiter after he poured Grappa for the entire table. It tasted awfully strong, but all of us smiled as we shot the liquor down. We smiled even bigger when a beaker of complementary sweet Limoncello arrived (or maybe we were tipsy)!

My parents, despite creaky knees, were good sports to accompany me on all of my adventures, which were at times wild goose chases among windy, historic streets. But, I have it on good authority, I'll be invited to be their European tour guide again. Did I mention my Dad is awesome?

Party Planning my Life

noreply@blogger.com (Erin Krenek) — Tue, 26 Jan 2010 03:22:00 +0000

Glitter Inferno got me started on a party planning high! It's kind of sick...I actually enjoy writing to-do lists, creating menus, shopping at party supply stores, and plotting every single detail of extracurricular celebrations in my Spare time. I told you it's sick, but lucky for me, I have friends who embrace and share this weird obsession. Our spring calendars are booking up fast. And of course, all functions include a food element.

In February, the greatest month of all, I'll celebrate my 25th birthday. The 12th falls on a Friday this year, so I'm organizing a grand affair, The East Side Pinata Promenade. We'll start with happy hour and dinner at Shuck Shack for oysters and shrimp. Then it's on to which ever East 6th bar willing allows drunk people to violently beat paper mache. The pinata guts are a surprise, but don't expect any of the usual suspects. Finally, the tour will end at Scoot Inn for The Age of Aquarius Future Party. Good music and dancing will ensue. (Never mind the fact I have to work the next day.)

Pinata Preview

Next up, February 14th. Yes, I know what you immediately think of, greeting cards, chocolate, and cheesy holiday crap. Well this year, I'm staying, "No!" Screw you cupid, I'm celebrating the New Year of the Chinese Tiger, a more legitimate holiday. Okay, I may throw a few red hearts in the decoration mix, but I plan to host a family style dinner of Chinese favorites for a few friends. I conveniently have hundreds of small Chinese take-out boxes. I can't stop imagining about their creative potential.

Then there's the Breed's slumber party, the Academy Awards watch party, Jen and Dillon's joint castle birthday party, and even a murder mystery dinner some where in the works. Deep breaths. One committee meeting at a time. Stayed tuned...looks like Spring will be full of photo shoots and good excuses to cook themed food.

It's a New Year, 36 bottles of Champagne Later

noreply@blogger.com (Erin Krenek) — Tue, 05 Jan 2010 03:45:00 +0000

I love the dawn of the New Year, when we are all over taken with the optimism of fresh starts and convictions. We look forward to the unknown, and dream about the next twelve months. I felt my 2010 New Year's Eve deserved a grand celebration to wash away the dirt of 2009 and ring in a joyful beginning...with lots of champagne.

The Hostesses!

So three of my best friends, Lynn, Jen, Jodi, and I, hosted Glitter Inferno at my house, an epic party that will forever live in our photo albums. 216 sparklers, a glowing punch fountain, homemade snacks , obnoxious noise makers, bubbles, a professional photographer, and magic! Amazing! The exclamations could go on, and I suspect they will through out the year as we plan for 2011.

Here are a few other pics from the infamous Inferno!

The Sexy Buffet

-Fresh Cut Crudite Platter with an Herbed Ranch

-Mashed Potato Stuffed Button Mushrooms wrapped in Bacon (they're hiding in the back corner so people won't eat them)

-Dr. Pepper BBQ Party Meatballs served in Hanne's vintage Crock-Pot

-Pate a la Grant in his fancy terrine with baguette crostinis

The Fireside Lounge

-Brie served with grapes, and sliced baguettes

-Sriracha Deviled Eggs

Jen & I happy in the Sparkler Heart drawn by our friend Paul!

Thanks again to Driskill of Forma Productions for the beautiful photography through out the night!

T-Day '09

noreply@blogger.com (Erin Krenek) — Sat, 05 Dec 2009 02:36:00 +0000

Here's a look at the Thanksgiving spread that Marguerite and I cooked this year. We shared our holiday with a small group of seven so we kept the menu simple and were all left satisfyingly stuffed.

Here's the star of the show, the beautiful free range bird rubbed with garlic herb butter then roasted to juicy perfection. I demanded a free range bird, after watching Food Inc. a few weeks ago. I was honestly disturbed by the food industry's disrespect and disregard for livestock and the the consumer's willingness to accept the conditions. I was thankful to enjoy a humanly raised bird that lived a happy life before it was sacrificed for our delicious feast.

The meat was tender, moist, and had a savory turkey taste that you crave on T-day.

We served traditional sides with the bird: my sage cornbread dressing (that my Dad enjoyed despite the fact I snuck in onions),

...and Marg's creamy mashed potatoes, best when topped with our turkey gravy.

For the veggie, I experimented with a new dish, Brussel sprouts and green beans sauteed with bacon and garlic. Marguerite bought the green beans to cook separately just in case we had Brussel sprout haters at the table, but I went ahead and mixed them together. I figured both taste great with bacon, and the combination worked. The key to the dish is a final squeeze of lemon juice.

Marg also prepared an orange cranberry sauce to finish off the supper. I don't like the stuff, but it certainly brought a bright touch to the plate that everyone else loved.

By the time the buffet was set and I finished the food photo shoot, my family was deliriously hungry.

Now, I'm sure you're thinking, show me the pies! However after the meal, I fell into a deep tryptophan coma and forgot to photograph them before they were devoured with my whipped cream. My favorite was the pumpkin topped with pecan streusel, a beautiful hybrid of my two favorite Thanksgiving pies. You'll just have to trust me, it tasted delightful.

Fall Brunch Fest

noreply@blogger.com (Erin Krenek) — Fri, 20 Nov 2009 03:12:00 +0000

2009 has been an interesting year for me, opposite of what I expected, but never the less, a fantastic year that is slipping away surprisingly fast. Was La Dolce Vita already a month ago? I guess because the blog tells me it's so. I've been galavanting to weekend brunches this last month (my schedule changed to real weekends, yay!!!), and I've left you readers completely in the dark. Bad blogger!

However in order to make up for lost time, here's the first edition of my two part brunch round-up. After all, brunch may be the best meal and needs two posts of devotion. You get an excuse to sip champagne cocktails with eggs on brisk, sunny mornings? Yes, please!

Max's wine dive, a 2009 sophomore in the downtown scene, kicked off my fall brunch fest. It's a dim lit speakeasy type restaurant that serves up inventive home cooking on refined plates. Their waiters' shirts boast, "Fried chicken and Champagne? ... Why the hell not?!" Ryan, two other Aarons, and I were lucky to be seated on the restaurant's small patio on the beautiful afternoon. Was everyone else hungover in bed still? Must have been because the vitamin D along with the fresh squeezed grapefruit mimosas were too good to pass up.

Ryan ordered Big M's "El Muerte", the cure all hangover meal. Tender morsels of braised goat are sandwiched between fried tostadas, then topped with two fried eggs and fresh salsa. The savory concoction is rich and erases Sunday morning headaches. The dish exemplifies, if goat can be cooked right, it is a protein to be reckoned with; nightmares of stringy meat from salvaging livestock disappear after just a bite.

I dined on the Eggs Max, their take on the classic eggs benedict. Sweet brioche like Texas toast is topped with prosciutto, sauteed greens, and two perfectly poached eggs (according to my standards) all topped with a truffle cream sauce that was more decadent than hollandaise. The nibble of all the components was perfection.

Next up on my brunch fest, some girl friends and I visited Perla's, arguably one of the hottest new places to hit the Austin scene this year, even Esquire agrees. We were seated in a bright, airy dining room equipped with fish tanks and tasteful Gulf Coast decor. The four of us sat dazed, sipping Cava mimosas reviewing our Halloween craziness from the night before.

We began our meal with raw oysters. I am new to them, and I must admit their texture takes a bit to get used to, but these mollusks have won me over. We ordered a half dozen of two different kinds, both from Prince Edward Island. Please forgive me, but their exact names escape me. One tasted more briney, and the half shell was full of it's potent oyster juice. The other was a milder sea taste that I enjoyed more, especially when topped with mignonette sauce.

For my entree I ordered, along with 2 other ladies at the table, the Crab Florentine. I am a sucker for egg Benedict like dishes these days, however I was disappointed with this one. Don't get me wrong, the combination of flavors, the succulent lump crab, spinach, griddled tomato, and hollandaise, were heavenly. But, and this is a big but, my eggs were overcooked to the point I considered them soft boiled.

The reason I love poached eggs is due to the runny yolk, and I missed out. Unfortunately, my friend Jamie did as well, but Jodi's were perfect. I think the biggest problem with new restaurants is inconsistency, and this experience proved Perla's brunch still needs a bit of work in that arena. I'll be back be soon though to reevaluate.

Stay tuned for part 2 of my Fall Brunch Fest!

The Sweet Life

noreply@blogger.com (Erin Krenek) — Fri, 16 Oct 2009 04:37:00 +0000

Last year I fell in love with Laguna Gloria, a Mediterranean style villa built by Clara Driscoll in 1916 on the shore of Lake Austin, that now operates as an intimate branch of the Austin Museum of Art. As you stroll the grounds, you are whisked away to the romantic, Italian countryside; strung lights hang from the old trees softly illuminating the fountains, statues, and grand villa. It is the perfect backdrop for spectacular affairs like their La Dolce Vita Food and Wine Festival, and tonight I was fortunate enough to volunteer at the annual fundraiser.

In Italian, La Dolce Vita means the "The Sweet Life", and this premiere foodie event perfectly defines the phrase. When you waltz in the front gate, you are handed a commemorative wine glass that you are allowed to fill repeatedly and a tasting plate that conveniently holds your glass. My shift was not scheduled to start until 7:30, so I had an hour to sip vino and savor limitless cuisine from Austin's finest establishments.

Lamberts, Perlas, Max's Wine Dive, Ranch 616, the list goes on...more than fifty restaurants participated, serving their best bites. My camera could not keep up with my mouth so I can only share my first samples of the night: a Tempranillo, Lambert's pulled pork slider and house made oreo, and a warm Oyster with bacon from Perla's. Both restaurants, with executive chef Larry McGuire at their helm, have been at the top of my must eat list. These morsels only enticed me more.

A few other notable noshings of mine included Venison Frito Pie from Ranch 616, an oxtail tostada from Max's, braised shorts ribs with creamy polenta from Cannoli Joe's, a brown butter bar from La Condensa, and too many more to recount. When my volunteer shift started, I was full, but Erin, Laguna's event coordinator, put me to work redistributing port and reds among the crowded wine stations. I was delighted to help the event pour smoother.

If you live in Austin, and love food and wine, you must attend this festival. I assure you the cost is worth it! Your palate won't be disappointed. I hope to partake in the event for years to come.

Spinach Alfredo Pizza

noreply@blogger.com (Erin Krenek) — Fri, 09 Oct 2009 05:00:00 +0000

Forgive me foodies for I have sinned with this weeknight pizza dinner. I cheated and took the Sandra Lee route (again). I know, it's disgraceful, but hey, I work 40 hours a week on my feet. Despite good intentions, I don't always have the stamina to cook from scratch (...or blog on a scheduled basis).

Excuses aside, pre-made H.E.B. pizza dough and alfredo sauce combined with fresh ingredients create one heck of a quick "homemade" pie, ten times better than that frozen stuff. If you crave something quick and cheesy, give this tasty recipe a try. Please, don't be skeptical of the egg. The runny yolk is a perfect dipper for the crust. You can forget the ranch and garlic butter for good.

P.S. if you have an easy pizza dough recipe, please share! I will take on the challenge next time.

Spinach Alfredo Pizza

-Pre-made pizza dough

-A sprinkle of course-ground cornmeal

-A small container of pre-made Light Alfredo Sauce

-A small handful of fresh chopped cayenne pepper (If you like a little spice.)

-A handful of basil chiffonade

- A handful of fresh chopped spinach

-A sprinkle of thin sliced red onion

- A handful of sliced prosciutto

-Shredded Mozzarella cheese

-A cracked egg

-Nutmeg and black pepper

-Olive oil

-Preheat the oven to 400 degrees.

-Roll out the pizza dough until it's 1/4 inch thick or about 10 inches in diameter on a slightly floured board.

-Lightly mist a cookie sheet with non-stick spray and sprinkle on the cornmeal. Then transfer the dough to the sheet, ensuring it has an even coating of cornmeal.

-Lightly sauce the dough with the Alfredo sauce, and then layer on the pepper, basil, spinach, onion, prosciutto, and mozzarella. Make sure to leave a well in the center of the pizza, then add the cracked egg to it.

-Sprinkle on a pinch of nutmeg and black pepper.

-Brush the crust edges with olive oil.

-Bake the pizza about 8-10 minutes until the crust is golden brown and the egg is set.

What's Mightier than A Mighty Cone?

noreply@blogger.com (Erin Krenek) — Wed, 07 Oct 2009 22:09:00 +0000

I must admit, I was skeptical of Twitter when I first joined. Did I really need to add another online social network to the list of frivolous sites I check and update on an obsessive basis? However, when the tweets started flowing, I realized part of why the site was great...FREE STUFF!

Since joining, I have won tickets to Spoon and a fashion show, but I hit the jackpot when I ran into a tip posted by ATX4U. "Mighty Cone on SoCo will be giving 1 FREE chicken or shrimp cone per person until they run out. (surplus from ACL)." OMG score! I have been dying to try one since I heard about the ACL festival phenomenon, originated by the guys at Hudson's on the Bend.

My friend Lynn joined me for a cone at the bright South Congress trailer. We were both stunned a line didn't stretch around the block when we arrived. Why wasn't everyone in the city here on this beautiful afternoon? This was the deal of the week, and certainly the only time you could eat at Hudson's for zero dollars.

They offered two choices, the hot and crunchy chicken or shrimp. Either option is dipped in a batter of sesame seeds, arbol chili flakes, sea salt, sugar, and corn flakes and then fried. They wrap the filling in a flour tortilla and top it with mango-jalapeno slaw and ancho sauce. The flavorful taco is served in a convenient, disposable drink cone. We both ordered the shrimp, and our cones were out in no time.

The first bite was delicious, and I expected no less from a Rhoades and Blank recipe. The ingredients created the perfect sweet, savory combination. As promised, the shrimp delivered a pleasant crunch with a slight spicy kick. And even though, I thought the ancho sauce could have been spicier, I enjoyed the smokey flavor paired with the refreshing, tangy slaw. This is not your average street fare. Make sure to try this upscale trailer because even if your cone isn't free, it will be the only time you can sample Hudson's food for under ten bucks.

Restaurant Week at Jeffrey's

noreply@blogger.com (Erin Krenek) — Sun, 27 Sep 2009 07:32:00 +0000

The fall installment of Restaurant Week rolled around again last month, a semi annual event in which some of the best restaurants around town offer prix fixed menus and donate a portion of these special profits to local charities. AIDS Services of Austin and the Sustainable Food Center were chosen as the beneficiaries so I couldn't resist supporting two great causes.

After I read the line up of participating places, my heart was set on Jeffrey's. It's been on my must eat list for years now, and Restaurant Week finally provided the rare opportunity to sample their cuisine at an affordable rate. My friend Ryan lives two blocks away from the restaurant in Clarksville so he invited a large group of friends to join us for our dining adventure. We met for drinks at his casa, then strolled over for a pleasant dinner at the dim lit, intimate restaurant.

Our party was set at a large table adjacent to the compact bar. Rich wood grain panels (probably dating back to 1975 when the restaurant opened) line the walls, but are juxtaposed with modern additions of sleek silverware, and crystal fixtures. Long mirrors are hung to produce the illusion of space creating an alluring atmosphere. As I breathed in the surroundings, I imagined James Bond sipping sexy martinis here.

The three course Restaurant Week menu was limited, but every option sounded appealing. For appetizers, they offered Crispy Oysters Octavia, Thumbalina Salad, and a seasonal black eyed pea soup. I was set on the oysters, but after I reviewed the entire dinner menu, I realized the Original Oysters were extended at the same price as the other RW choices. My co-worker, Hanne, a trusted shell fish and spice connoisseur, assured me the Original tasted better, so I did not hesitate to ask the waiter for them instead. He was accommodating and gladly granted my request.

A generous portion of six crisp, tender oysters were beautifully presented on yucca chips and topped with habanero aioli and pineapple pico de gallo. I took advantage of my pinch hit, and traded bites for an Octavia so I could compare the restaurant's original to the current chef's new version. I preferred the delectable spice of mine to the vinegary tang of "Overnight" Tomato Vinaigrette on the Octavia. However, my yucca chips were a bit chewy, perhaps due to under frying, but I looked past this and relished the tropical flair of my oysters.

Two entrees were offered, scallops or quail. My decision was simple. I am absolutely in love with scallops, and I only fell deeper after this eating dish. Two giants were seared, sliced in half, then served on a leek soubise with granny smith apples, toasted mustard seed, and pickled chanterelles. The dish sounded complicated, but the flavors complimented each other well and tasted of sweet, Indian Summer. I particularly enjoyed the contrast of textures between the crunchy, julienned apples and buttery scallops.

After our plates were cleared, our waiter presented the table with the final course menus which I didn't bother to peruse. I made my decision when I previewed the online version. "I will have the banana crepes!" I requested assertively. My friends kindly corrected me after the waiter skirted away, "Beignets, not crepes." Woops, wrong French dessert...those two glasses of wine got to me, but thank goodness, he knew what I meant.

The fried, pillowy pastries housed warm mashed banana and were dusted with powdered sugar. Caramel sauce, house made coconut ice cream, and toasted coconut accompanied the beignets. A bite of all the components were perfectly sweet and melted in your mouth. I savored every morsel; it was a lovely conclusion to a filling, dinner.

The overall experience of the meal was outstanding and a memorable night shared with good company. Jeffrey's is a new contender for my favorite fine dining spot in Austin, right up there with Hudson's on the Bend.

Labor Day Lobster

noreply@blogger.com (Erin Krenek) — Tue, 08 Sep 2009 06:22:00 +0000

Last night, I committed murder...cold blooded, lobster murder. I couldn't resist. The decadent crustaceans were on sale for $5.99 per pound at H.E.B. for Labor Day. Plus, my dad, in town for the weekend, was celebrating his 59th birthday so we had the perfect excuse to indulge. However, I must admit, I was nervous. I've eaten lobster tons of times, but I've never been responsible for their untimely delicious death. Time to face my fear.

Before I plunged them in the boiling pot spiced with bay, coriander, and cayenne, I sincerely apologized and thanked the boys for sacrificing their lives for our fine dinner. I closed my eyes, plopped them in, and stepped away for a few moments to avoid hearing them fight the heat. When I returned, the dirty work was done, and the lobsters had drifted off in the spiced bath. Ten minutes passed, and my one and quarter pounders were successfully boiled to the perfect bright red color.

My dad requested traditional sides be served with the meal. Thus I prepared, roasted red potatoes, fresh corn shucked from the cob, and of course warm drawn butter. Everything was perfection, and this simple New England style dinner, may be the best I've ever cooked.

Dinner with the Ladies

noreply@blogger.com (Erin Krenek) — Tue, 01 Sep 2009 04:10:00 +0000

The other night, I had two great friends, Jodi and Martha, over for a sunset dinner. It's not often I make just salad for company, but since the thermometer had hit over 100 yet again, light fare felt appropriate for deck dining and conversation with the girls. I used mostly stray ingredients from my fridge to create a crisp mixed green salad with prosciutto, tomato, and avocado tossed with a buttermilk chive dressing; otherwise known as the PLTA salad.

The recipe was inspired by the classic BLT sandwich, but since I wound up with a few extra pounds of prosciutto from Charity Bash, I swapped it out for the bacon. (I've been scrambling for creative recipes that include the fancy ham. Help, I still have two pounds in my freezer!) To accompany the dish, we also made Bellinis with pureed yellow peaches, sparkling wine, and peach schnapps for an extra punch. The drink was delicious, and the perfect cocktail for our simple summer meal. It was a lovely evening ladies!

PLTA Salad

Red Romaine

Arugula

Basil, chopped

Flat Leaf Parsley

Grape Tomatoes

Sliced Avocado

Crisp Prosciutto (Sizzle slices in olive oil for a five to seven minutes until crisp. Let cool, and roughly chop.)

Homemade Croutons

-Toss all of the ingredients in a salad bowl with the dressing (recipe below.)

Buttermilk Chive Dressing

recipe from Fine Cooking

1/4 c. Buttermilk

1 tbs. Sour Cream

1 tbs. White Balsamic Vinegar

1/2 tsp. Honey

2 tbs. extra virgin olive oil

1 tbs. thinly sliced chives

Salt and Pepper to taste

-In a small mixing bowl, mix the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil, and when combined stir in the remaining ingredients.

My New Favorite Dessert

noreply@blogger.com (Erin Krenek) — Wed, 19 Aug 2009 05:18:00 +0000

I'm sick of the 100 degree weather, but as excited as I am for fall to creep in, I'll be sad when stone fruit season fades out for the year. California peaches, in my opinion, are at their peak right now, and I can't buy enough from H.E.B. I like to slice them, then drizzle Goodflow honey and balsamic vinegar on top for a quick dessert. It's divine! The vinegar is the perfect tangy compliment to the ripe, juicy fruit.

Festival of Cheese

noreply@blogger.com (Erin Krenek) — Sat, 15 Aug 2009 03:55:00 +0000

A few weeks ago, I volunteered for the 25h annual cheese conference at the downtown Hilton hosted by the American Cheese Society, a group of dedicated cheese enthusiasts that take their dairy very seriously. I had the pleasure of working while a prestigious group of writers, cheese buyers, and scientists judged every artisan entry that participated in the grand celebration. I sat in awe watching them taste and spit cheeses like it was fine wine, slowly evaluating the character and nuances of each: blues, sheep, and goats. Oh my!

Every so often a steward would sneak a bit to those of us who organized the score sheets. Like little mice, we nibbled on our secret morsels, hiding our conquests from the officials, who had to ensure the integrity of the process. I was happy to sacrifice a day off for these fine bites. My favorite sample of the day was the Halumi style fried cheese...a little salty and crisp with a hint of garlic.

My real award, though, was a complimentary ticket to the cheese in the Heart of Texas Festival, an outlandish display of all 1,100 entered cheeses the following Saturday. As soon as I walked in the hotel lobby, I was greeted by the pungent scent of glorious cheese. I was stunned when I finally waltzed into the Governor's ballroom. For a few minutes, I died and went to heaven; at least, my version of a very cheesy afterlife.

Mountains upon mountains of cheese were heaped on over 100 tables. I was overwhelmed. Where do I start? The bar of course for gratis beer or wine. I chose a Dos Equis as my drink of the night; the bottle was much each easier to balance with my plate and many, many toothpicks.

I cannot tell you how many cheeses I sampled. My camera could not keep up with all of the varieties. I started with the smoked table that was a bit too powerful for my palate, and continued around the room munching on Jacks, Mexican quesos, Dutch aged assortments, and the list continues. I avoided the blues and the goats. And as if the cheese wasn't enough, breads, crackers, spreads, gourmet foods, fresh berries, grapes, and figs lined the tables. I filled quickly, but I made sure to save room for the Cheddars, my favorite. I did not meet one that I didn't like.

After the event, I swore away cheese for the next week, but it only took me two days before I was snacking on the stuff again. What can I say, I have a weakness for cheese! Thanks to the ACS for letting me participate in such an incredible foodie event.

My First Frittata

noreply@blogger.com (Erin Krenek) — Tue, 04 Aug 2009 04:26:00 +0000

Where did the month of July go? These hot days of summer slip away fast, especially when you're starting your own catering business. One Last Bite is developing by leaps and bounds and demands a little extra attention these days. This past weekend, OLB was proud to participate in the Cupcake Smackdown 1.0. I took home the Cutest Cupcake Trophy and second place in the catered chocolate division tasting with the Chocolate Lover. I cannot tell you how thrilled I am with these results; a perfect start to August.

Tonight however, I took a quiet weekend break and set my OLB work aside to cook up a little something in the kitchen for you. The other day at Breed's I was flipping through Brunch, and studied up on Five Points' frittata technique. I felt like eggs for dinner so I put my new knowledge and assorted family reunion leftovers to good use in the Italian style omelette.

Marc Meyers prefers a thin, pancake like frittata that's quick and offers endless flavor variations. I will never make another French fold-over omelette again. This was too simple, besides you know I have trouble with the flip. Just remember, have all of your chosen toppings ready to go when your eggs are ready to pop under the broiler. Eggs wait for no man. I chose leftover honey baked ham, artichoke hearts, red onions, and a little goat cheese to stud my first frittata, but you can use your imagination to add anything you like. My end result tasted savory and delicious, and the eggs were cooked to the perfect light consistency. I kicked up my bites a bit with a side of sriracha, my favorite egg condiment.

My First Frittata

- 3 eggs

- 1 tbs. half and half or milk

-Salt

-Pepper

-A handful of chopped honey baked ham

-6 steamed artichoke hearts

-A small handful of chopped red onion

- A few crumbles of Goat Cheese

-Prepare the ham, artichoke hearts, red onion, and goat cheese to top the frittata. Set off to the side

-Lightly beat the eggs, half and half, and a few sprinkles of salt and pepper.

-Preheat your broiler.

-Heat an 8" oven safe pan on medium low heat.

-Add enough olive oil to coat the pan and let it warm for a minute or two

- Add the eggs to the pan and let the bottom lightly set for a minute or two.

-With a heat resistant spatula, lightly push in the edge of the eggs, and let the uncooked eggs run over to sides of the pan.

-When the bottom of the eggs are completely set, spread the ham, artichokes, cheese, and onions on top.

-Pop under the frittata broiler and let it bake until the eggs are finished cooking through. Serve immediately.

Chicago Grand Finale

noreply@blogger.com (Erin Krenek) — Fri, 10 Jul 2009 03:36:00 +0000

So I realize, it's almost been a month since I visited Chicago, and I'm just finishing my write-up. My sincere apologies for keeping all of you in suspense, but One Last Bite business has taken over my life. Not to mention the fact, my sweet tooth has become an issue according to my new dentist. Root canals are fun right... please insert lie here. Excuses aside, here's my over due final round up of my Chi-Town eating adventures.

As you may recall, I left off with Hot Doug's sublime game dog and duck fat fries. And even though my cholesterol probably doubled that afternoon, I kept eating after another nap. Tina and I joined her friend Lauren at her condo in the Gold Coast neighborhood. We enjoyed the spectacular view of downtown and drank regional beer while pondering dinner plans. Seafood was a reoccurring craving, so we treated ourselves to fine dining at Hugo's Frog Bar and Fish House.

I started with a crunchy, cold salad with ranch that was simple and standard. For my main course, I indulged in the half order of Alaskan King crab legs, weighing in at 3/4 of a pound and served with clarified butter. I could barely finish the succulent meat, but I forced myself. The fresh crab tasted too tender and buttery. The three of us also split two family-style sides: sauteed button mushrooms and crawfish mac and cheese that was kicked up with Andouille sausage. Both were good accompaniments, but under seasoned for my tastes. For dessert, we drank more wine.

Following dinner, we strolled down Michigan Avenue to the Signature Room, a dim lounge on the 96th floor of the Hancock Tower. After a jam-packed elevator ride and a short wait, we were luckily seated by the window for a breathtaking view of the night skyline. We sipped sexy cocktails; a cosmopolitan for Lauren, a pear martini for Tina, and a raspberry mojito for me. The drinks were refreshing, and the ambiance made the steep price acceptable, for one round at least. We toasted to our fabulous girls' night out, which was only beginning...

The next afternoon, Tina and I had the ultimate hangover cure delivered, deep dish from Lou Malnati's Pizzeria. I ordered a small "Lou" for us, a thick pizza layered with spinach, mushrooms, sauce, tomato slices, mozzarella, cheddar, and romano. We requested the small pizza arrive sliced. Tina's friend argued that this would cause crust sogginess, but Tina assured me that it would make no difference.

I was starving when it finally showed up at the door an hour later. I devoured my two slices of the juicy, veggie pizza with a knife and fork. Tina thinks Gino's, the other well known deep dish place, has a better crust, but I had no complaints with this one. Some how, we managed to drag ourselves to the Lake Michigan beach after finishing it. I laid in the warm sand, and napped off the heavy meal.

We spent a few hours in the sun, then it was time to prepare for Tina's 24th birthday celebration with her closest friends. Thirteen of us began the night dining at Panang Noodles and Rice, a restaurant in the Gold Coast; conveniently BYOB and near the dance club where we were headed next. Our waiters were attentive and the food arrived promptly, but compared to my other experiences in town, this was just average fare. I ordered Pad Klik, a spicy beef and vegetable medley served over rice that set my mouth on fire. Good thing there was 16 bottles of wine on the table that could extinguish my palate.

I'll spare you most the details of the night that followed. Let's just say MJ hits and dancing lasted into the wee hours. Before I knew it, my alarm clock was blaring; time to fly home, but there was one last bite hiding in Tina's fridge. I prepared for the sleep deprived morning the day before and stopped by The Meatloaf Bakery for a meat cupcake to stash. Yes, that's right, just like the ones Jodi and I made for Dillon's birthday.

The small, pristine bakery offered a case of meat cakes in eight or so flavors. I bought the No Buns about it Burger Loaf, a sizable beef cake with bacon, cheddar, onions, mustard, ketchup, and pickles mixed in; then it was topped with cheesy mashed potatoes, and served with a side of special sauce. The general directions instructed me to reheat the cake too long, but I'll forgive them for that. It seemed to only effect the aesthetics of the frosting. It still had an exterior crunch that juxtaposed the creamy potatoes nicely. The special sauce was too sweet. I would have preferred it with a little spice. Overall though, the cake was the perfect note to end Chicago on, but honestly, I think my interpretation tastes better.

Thanks again Tina for hosting me in your delicious city. I can't wait to visit again!

Chicago Food Bender

noreply@blogger.com (Erin Krenek) — Tue, 30 Jun 2009 17:17:00 +0000

Day two of my trip was a bit gluttonous and dedicated to restaurant tourism. We awoke after a long night of Michael Jackson dancing with pounding headaches. We needed coffee and breakfast, bad, so we strolled to the Bourgeois Pig Cafe, a charming sidewalk bistro down the street from Tina's apartment in Lincoln Park.

When we walked in the door, the scent of fresh baked goods and espresso warmly greeted us. Jars of tea and vintage cooking equipment line the walls creating a cozy, quiet atmosphere, perfect to read and sip coffee. Biscotti and pastries are piled high on the antiquarian counter where you order; large chalkboards display the expansive menus of breakfasts, desserts, shakes, drinks, salads, and sandwiches. Tina ordered the breakfast burrito, a spinach tortilla stuffed with scrambled eggs, crumbled bacon, tomato, avocado, red onion, sour cream, cilantro, shredded jack and cheddar cheese. It arrived lightly grilled so the tortilla had a lovely crunch. I loved the bite she shared with me. I tried the quiche du jour, bacon and spring onion, baked in-house. It's crust tasted buttery, and the fluffy egg custard was loaded full of onion and hearty bacon (my favorite meat of all). It was the perfect meal to start my day...well kind of.

After breakfast, instead of shopping like planned, we returned to Tina's bed for a nap, only to wake up to eat again. I know, we're incredibly lazy, but we needed our rest for the lunch adventure we were about to face. Tina's friend, Mike picked us up, and we headed to Hot Doug's, The Sausage Superstore, an encased meat emporium; otherwise known as "The Place" to grab a hot dog in Chicago.

When we pulled up to the small storefront, a line stretched out the door and wrapped around the corner. We leaned up against the brick wall and patiently waited for an hour, salty and hungry. An hour long line is apparently standard for the famous place. Mike reassured me my Doug would be worth it though, and let me tell you, it was. The quote on the bright wall of the restaurant explains it all: "There are no two finer words in the English language than 'encased meats,' my friend."

I took Bourdain's advice and ordered the game of the week, a wild boar sausage laid in a warm bun with sun-dried tomato mustard and cubes of Pecorino. I devoured it. Tina sampled another special they were offering, a spicy beef sausage with coca cola BBQ sauce and Colby jack. The gourmet flavor combinations of these sausages made these much more impressive than your average hot dog. We also split an order of their duck fat fries, which are only served on Fridays and Saturdays. They tasted light and crisp, not much different than those fried in standard oils, but it warmed my soul to know they were cooked in rendered duck fat. We ate every single one in the heaping portion. Please eat here on a Friday and Saturday once in your life.

You may wonder how I was able to eat anymore after Hot Doug's, but I did so stay tuned.

A Chicago Splurge

noreply@blogger.com (Erin Krenek) — Tue, 30 Jun 2009 02:12:00 +0000

Last week, I was lucky to jet set off to Chicago to visit one of my best friends, Tina, for four, fabulous days to celebrate her 24th birthday. This was my first trip to Chi-town, and I fell in love with the Midwestern metropolis. The mild summer weather was perfect to eat and drink our way through the city, and it proved itself to be a haven for food lovers like me. We based our entire itinerary around restaurants I researched and wanted to try. It was difficult to choose my must eats among so many great options, but unfortunately they're a limited number of meals one can squeeze in on such a short trip. (I guess I have an excuse to go back in order to sample the rest on my list.)

I arrived late Wednesday night, and we turned in early to get our rest for a jam-packed weekend. We hit the ground running Thursday morning with our our coffee in hand. We took the "L" downtown to the Sears Tower for a farmer's market that sits in the plaza adjacent to the massive building a few Thursdays during the warm months. We perused the handful of vendors that offered bright produce and prepared foods. I was happy to stumble upon the Glazed Donut table which offered a small cake dome that encased two flavors of artisanal cake-style doughnuts: peach or maple bacon. Tina and I split the latter of the two; the crunchy bacon sprinkled on top counter-balanced the dense pastry that was a bit a dry. Never the less, it was the perfect salty and sweet indulgence to start my foodcation.

We continued to stroll through Millennium park, and down Michigan Avenue. Following a few hours of sight-seeing and shopping, we were famished so we lunched late at Phillip Foss' Lockwood located in the Palmer House Hilton. I'm usually skeptical of hotel dining, but I was finally convinced I had to try the dim, upscale spot after I read Michael Nagrant's review of their lobster dog. While Nagrant ate the refined creation, he tweeted, "It was as if Hot Doug [a famous Chicago sausage superstore] dressed up in a tuxedo and had sex with a maine lobster roll." How could I resist a description like that? Lobster and hot dogs are two my of favorite foods.

So I happily splurged on the whopping $18 dollar haute dog, and it was worth every cent. The re-conceptualized American staple, as our waiter promised, was weird in a very good way. The case-less sausage tasted of buttery lobster, but it had the consistency of a classic processed frankfurter. Chunks of the succulent crustacean are folded in with a scallop mousse to create that authentic texture. The dog came in a toasted bun elegantly dressed with a subtle saffron-ginger sauce, a wedge of cucumber, slivers of leeks, and sweet tear drop tomatoes. I savored every single bite with a knife and fork and was honestly a bit sad when I finished it. House-made truffled potato chips were served along side the outstanding dish. This was definitely a lunch to remember.

Please stay tuned for day two of my Chicago Food Bender.

Bananarchy

noreply@blogger.com (Erin Krenek) — Mon, 22 Jun 2009 04:50:00 +0000

This past Friday, Ryan and I sampled Austin's latest dessert craze, a frozen banana, from Bananarchy. The small trailer started by two young entrepreneurs, Anna and Laura, shares a parking lot with MoreHands Maid Service on north Lamar. I first noticed the funky name a few weeks ago while driving and had to do a u-turn to make sure I wasn't seeing a mirage. What a genius idea!

Their menu offers fair-trade bananas on recycled spoons with your choice of dippings (chocolate, vanilla, or peanut butter) and a variety of toppings. Ryan ordered a whole banana dipped in a combination of peanut butter and chocolate, then topped it with Reese's Pieces. I tried one with chocolate and oreos.

Yum.

The ladies business was inspired by the hilarious sit-com Arrested Development so they hosted a TV night to honor the Bluth Banana Stand. They projected the show in the rear of the property in a shaded carport and set up chairs for their guests. We stuck around with our messy, yet refreshing treats for a couple of episodes. In my opinion, there was no better way to enjoy the frozen banana.

Bananarchy will be open until October so make sure to check it out one of these hot summer days. You won't be sorry!

Good Ol' Texas Meat

noreply@blogger.com (Erin Krenek) — Thu, 18 Jun 2009 03:32:00 +0000

The other day at work my dear friend, Grant, surprised me with a gift, a vacuum-sealed pack of venison backstrap. I jumped up and down with giddiness! I love random gifts of meat, especially when it comes from an animal that is not available in stores. You, or someone you know usually has to hunt the deer in order to enjoy its lean and tender cuts. His momma, Liz, proudly shot the animal in Brady, Texas, and then took it for processing in Marble Falls. He suggested I fry my pieces to show them proper Texan respect so I took him up on the idea.

I chicken-fried the venison, then topped it with pan gravy and greens onions. I served a big helping of homemade mac and cheese on the side. This was by no means healthy, but sometimes even in the midst of a summer heat wave, you need a little comfort food. It tasted good and hearty. I invited my friend Ryan over to share my good ol' meal and he devoured his plate (despite the fact he had already eaten.) Just guessing, but I think he liked it, too. If you are lucky enough to get your hands on venison backstrap, give this recipe a try. Thanks again Grant for bestowing a lovely present and inspiring a great dinner!

Chicken Fried Venison with Pan Gravy

4 Tenderized slices of venison backstrap

Kosher Salt & Pepper

2 Eggs, slightly beaten

1 c. Flour mixed with course black pepper to taste

Approximately 2 c. canola oil

2-4 tbsp. Flour

Beef Broth

1/4 c. (or so) Milk

Cayenne

Green Onions

1. Lightly salt and pepper the backstrap slices on both sides.

2. Dip the slices in the egg, then flour. Make sure to coat them evenly. Repeat once, and set them aside to rest.

3. Heat the oil in a skillet until a drop of water sizzles in it immediately.

4. Fry the venison until golden brown on both sides. (I estimated about 5 minutes per side.) When finished, pop the meat on a 250 degree oven rack to keep it warm and crisp.

5. Pour almost all of the hot oil off, leaving a thin coating of it and the brown fry bits in the pan. Keep the stove on medium low heat.

6. Whisk in the flour until it forms a light rue, and slowly whisk in the broth.

7. Let the mixture simmer a bit and whisk in the milk.

8. Let it reduce until it's creamy and thick, then add in the spices and pour over the warm fried steaks.

8. Garnish the hearty dish with green onions and serve next to your favorite mac and cheese.

Shrimp and Peach Quesadillas

noreply@blogger.com (Erin Krenek) — Sun, 07 Jun 2009 23:15:00 +0000

Peach season has arrived! You may have read the devastating news that the late freeze in April wiped out most of the Hill Country crop, but thanks to farmers in East Texas, my favorite stone fruit is available regionally this year. They saved the delicate buds from the cold by heating their orchards with wind machines. Thank goodness! I've been looking forward to cooking with juicy Texas peaches for months.

Last week, I found a few bruised ones in my fruit bowl, and was reminded of a recipe I created for a party a few summers ago, shrimp and peach quesadillas. My friends were skeptical of my strange idea, but I delighted the group when the fruity savory combination worked out deliciously. I haven't made the quesadillas since, and thought I'd give them another try.

My friend Kyle joined me for the experiment. I prepped everything before he arrived, and I'm glad I did. My execution was poor this time around. I layered grilled shrimp, marinated peach slices, and white melting cheese on whole wheat tortillas. I melted a bit of butter and gently laid the quesadilla in the skillet. I let the first side turn golden brown, then flipped. Cheese and peaches flew every where and quickly began scorching. Fortunately, I salvaged the filling, plopped it into new tortillas, and successfully browned the messy second attempt. Then, repeated this entire process with the second quesdilla.

I finally finished, and put them in the oven. However, I failed to think about how much water the peaches would release while in the hot hold. When I pulled them out, the bottom tortilla was soggy. I was a bit disappointed, but topped them with plenty of homemade guacamole and salsa to make up for it. I think that saved me. Kyle reported they were tasty, and he happily finished his plate. Next time I make them, though, let's hope my flipping technique has improved.

Gulf Shrimp and Texas Peach Quesadillas

Serves 2

-4 whole wheat tortillas

-16 shrimp (marinated in lime, olive oil, cayenne, salt and pepper for 30 minutes, then grilled until pink)

-1 ripe peach, thinly sliced and marinated in lime juice with a sprinkle of sugar

-A few handfuls of shredded quesadilla cheese

-Salt and Pepper

Lay out two tortillas, layer them with the remaining ingredients, and top them off with the two other tortillas. Gently lay the quesadilla in a hot skillet with a small bit of butter, and the let the bottom get crispy and golden brown. CAREFULLY, flip it with a large spatula and let the other side get golden. Serve immediately with homemade guacamole and your favorite salsa.

Salmon with Friends

noreply@blogger.com (Erin Krenek) — Tue, 02 Jun 2009 01:08:00 +0000

Last week, two new friends, Cory, Ryan, and I trekked out on the greenbelt down the street from my house. After an enjoyable afternoon of sun bathing on a rock in the creek, we returned to my living room to quench our thirst and began discussing dinner plans. For inspiration, Cory flipped through my newest coffee table book, Flavors by the Junior League of San Antonio. It took no time for him to stumble upon a tempting recipe, Barbecued Salmon with Avocado Butter. All three of us loved the sound of it, so they decided to weave the Whole Foods maze for ingredients, and prepare it for dinner at their house.

They bought a beautiful three pound fillet and quickly marinated it. I'm not sure if they used the exact recipe from the cookbook or winged it. Either way, Ryan and Cory turned out a moist and flaky piece of fish that they topped with the Flavors compound butter/guacamole (see recipe below). The savory bite of the Worcestershire mixed into it complemented the salmon's flavor well.

In addition, Cory sauteed asparagus until they were tender. Ryan's roommate, Chris, mashed red potatoes with Boursin cheese, heavy cream, rosemary, a few other spices, and I'm assuming butter, too. He wasn't lying when he said he made some of the best. I went back for seconds. He mixed just enough rosemary and mashed the potatoes with their skins to the perfect creamy, yet chunky consistency. Over all, it was a bright springtime meal shared with a spirited group. Thanks guys! I'm looking forward to sharing something from my kitchen next time.

Avocado Butter

from Flavors by Mrs. Linda Wyatt Duncan

1 stick of butter

1/4 c. mashed avocado

Juice of 1 small lemon

1 tbs. chopped parsley

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1/2 tsp. cayenne

Whip butter until fluffy and light. Fold in remaining ingredients, cover and refrigerate.

Ranch 616

noreply@blogger.com (Erin Krenek) — Wed, 27 May 2009 18:29:00 +0000

My parents came to visit last weekend. As their Austin food advisor, I get the pleasure of selecting the restaurants we enjoy. After evaluating a few menu possibilities, I chose a place I had been dying to try for years, Ranch 616. I met my parents there after work, and arrived promptly at 6:30 to claim our table. The pickings were slim with no prior reservations on this first night of UT graduation. Next time, I will know to call ahead for seating on the ultra hip Cactus Patio that was added on last year for their tenth anniversary. The insiders knew to arrange for the outside lounge in advance, especially on this special occasion night. Regardless, the hostess immediately ushered me to a table adjacent to the crowded bar and I was thrilled.

While I waited for my parents to arrive, I surveyed the eclectic interior. According to Tony Vidal, one of the owner/chefs, the unique concept behind the restaurant is a "South Texas Ice House", and was brought to life beautifully. Rustic ranch decor is juxtaposed with modern details. Stuffed game, Texas art, and casual photos greet you at every angle while crystal chandeliers (replicated from a fixture at the New York Metropolitan Museum of Art ) hang above tables.

When my parents arrived, we started with cocktails. I ordered the El Patio, a frozen concoction that changes often. The special flavor of the night was sangria, a new addition to their usual line up. My first sip was strong, but I enjoyed the citrus kick as I settled into it.

After glancing over the menu, our sharply dressed waiter surprised us with the long list of specials. He was patient when the whole table's ADD kicked in while he read the lengthy additions, but he kindly brought us his cheat sheet. My dad was quick to notice, the prices were left off, no doubt on purpose. The options were pricey, but well worth it. All of the entrees on the menu are hearty plates of food just like you'd find in Texas towns along back roads. There was no question, we would be full upon exit.

My parents ordered the Lupita's salad; then for the main course, chicken-fried beef tenderloin to share. They were both pleased with their filling portions. The salad was cool and crisp. The steak was tender and juicy with a crisp peppery batter. Their starch was cheesy bacon mashed potatoes that were creamy and rich, reminiscent of a loaded baked potato. Green beans with tomatoes and onions accompanied the meal as well. Four gulf shrimp garnished the dish, never a bad thing. This was a step above your typical country fried steak.

I chose a special they were offering for the evening, blackened Mahi Mahi surrounded by steamed mussels in a white wine lemon sauce all served over wilted spinach and two cream cheese and crawfish flautas. The Mahi was mild, moist, and flaky, but it could have used more spice and a dark crisp char. The mussels tasted fresh and were lovely dipped in the lemon sauce with fresh tomato. I would have been satisfied if the meal had ended there, but buried underneath all of that goodness, I discovered the flautas and spinach. I had a few bites of both, before I set my fork down in defeat. I happily made two more meals out of my leftovers.

For dessert, we ordered the fried pies with house-made Mexican vanilla ice cream. Marguerite talked our waiter into bringing us an extra pie so we could each have one. Two were chocolate and banana and the other peach. I tried a few bites of both. I expected the chocolate and banana to be overflowing with gooey chocolate, but sadly it wasn't. Don't get me wrong it tasted great and I enjoyed the crust, but it wasn't comparable to the Backroads Bakery's chocolate fried pie I'd buy at a convenience store in Thurber, Texas. Ranch 616 they've got you beat. Theirs is ten times more chocolaty. The peaches in the other pie tasted previously frozen, and were only so-so. The bright point of the treat was the vanilla ice cream with a hint of cinnamon. We made sure to finish off both scoops.

Thanks Dad and Marg for treating me to such a wonderful meal! I hope you enjoyed The Ranch as much as I did.

Black Bean and Sweet Corn Tostadas

noreply@blogger.com (Erin Krenek) — Thu, 21 May 2009 01:49:00 +0000

When I'm cooking for just me, I like quick and simple meals. My go to dinner lately has been an egg scramble, but breakfast for dinner every night can get stale. The other day, I was finally ready for a change of pace and decided to put those old corn tortillas to good use. I fried two, and then layered them with a quick saute of whatever veggies were in the fridge, a partial can of refried black beans, and of course, cheese. Voila, vegetarian tostadas were born, and ready to eat in about twenty minutes.

Black Bean and Sweet Corn Tostadas

-Two crispy corn tortillas

-Refried Black Beans

-A handful of finely chopped carrot

-A handful of finely chopped onion

-A ear of sweet corn, kernels removed

-Shredded Cheese

1. In a small skillet, saute the corn, carrots, and onion for about 7 minutes until the vegetables are slightly tender.

2. Layer the black beans, corn mixture, and cheese on the crisp tortillas.

3. Pop the tostadas under the broiler until the cheese is melted, and serve. I topped mine with chopped garlic chives and sour cream.