tag:blogger.com,1999:blog-76342456931938967Tue, 05 Jan 2010 14:59:17 +0000http://tastytype.blogspot.com/noreply@blogger.com (Lauren)Blogger147125Tastytypehttp://feedburner.google.comtag:blogger.com,1999:blog-76342456931938967.post-18242862322375214Mon, 04 Jan 2010 13:00:00 +00002010-01-04T07:00:07.626-06:00JapaneseAsiancomfort foodsoupI have the best husband ever. In true Santa fashion, he gave me just the thing I really wanted for Christmas but hadn't even thought of putting on my list... a Japanese hot pot and the perfect hot pot handbook to go with it, Japanese Hot Pots by Japanese chef Tadashi Ono and writer Harris Salat. I have a favorite udon noodle hotpot I love to order when we go out for sushi in the winter. I've http://feedproxy.google.com/~r/Tastytype/~3/iW92xJEqzrc/japanese-hotpot-with-chicken-mushrooms.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/iW92xJEqzrc" height="1" width="1"/>http://tastytype.blogspot.com/2010/01/japanese-hotpot-with-chicken-mushrooms.htmltag:blogger.com,1999:blog-76342456931938967.post-2440316275395661439Sat, 02 Jan 2010 00:00:00 +00002010-01-01T19:42:57.427-06:00newsholidaysAs 2009 makes its exit, I wanted to put together a top 10 food list. As I started rounding up candidates, I got carried away and ran over. I think more is better. Enjoy.And here's to a peaceful, healthy, and happy new year to all!#1: By far, my biggest new food addiction of the year is Maine Root's Ginger Brew. It's not just a sugary ginger-flavored soda. It's full of real deal spicy ginger and http://feedproxy.google.com/~r/Tastytype/~3/lUWI79-DrsU/2009-top-10-list.htmlnoreply@blogger.com (Lauren)2<img src="http://feeds.feedburner.com/~r/Tastytype/~4/lUWI79-DrsU" height="1" width="1"/>http://tastytype.blogspot.com/2010/01/2009-top-10-list.htmltag:blogger.com,1999:blog-76342456931938967.post-138834897545361907Thu, 24 Dec 2009 15:37:00 +00002009-12-24T09:38:33.304-06:00holidaysphoto postcardshttp://feedproxy.google.com/~r/Tastytype/~3/G2zI6Z9YIwM/happy-holidays.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/G2zI6Z9YIwM" height="1" width="1"/>http://tastytype.blogspot.com/2009/12/happy-holidays.htmltag:blogger.com,1999:blog-76342456931938967.post-5923967865140883260Fri, 18 Dec 2009 14:40:00 +00002009-12-18T09:22:08.600-06:00bakingcakeholidaysdessertcomfort foodI clipped this recipe out of Gourmet magazine almost two years ago and ran across it recently. Boy, have I been missing out. This shy little cake sounds good generally, but doesn't seem to shout. But it so deserves to be center stage. It's a soft, moist, cloud-like cake made so very tender and slightly tangy with buttermilk. Top that with a gooey caramel glaze and it becomes transcendent. It's http://feedproxy.google.com/~r/Tastytype/~3/40FxQNO9LO0/caramel-cake.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/40FxQNO9LO0" height="1" width="1"/>http://tastytype.blogspot.com/2009/12/caramel-cake.htmltag:blogger.com,1999:blog-76342456931938967.post-3233273416343575791Wed, 16 Dec 2009 01:00:00 +00002009-12-15T19:00:02.501-06:00newsgiftsholidaysThe Menu for Hope annual fundraiser has begun. The campaign was started five years ago by Chez Pim in response to the tsunami in Southeast Asia. She wanted to do something to help and has since hosted Menu for Hope every year with other food bloggers. In just the past three years, they've raised nearly $250,000, $10 at a time.The idea is simple, but brilliant. Food bloggers from around the world http://feedproxy.google.com/~r/Tastytype/~3/stBfzp0MQII/menu-for-hope-six.htmlnoreply@blogger.com (Lauren)1<img src="http://feeds.feedburner.com/~r/Tastytype/~4/stBfzp0MQII" height="1" width="1"/>http://tastytype.blogspot.com/2009/12/menu-for-hope-six.htmltag:blogger.com,1999:blog-76342456931938967.post-6324899133500126915Mon, 07 Dec 2009 03:13:00 +00002009-12-12T16:53:30.122-06:00bakinggiftsholidaysdessertchocolatecandyA few years ago, I took a baking class from David Lebovitz when he visited Austin. As expected, everything he made was to die for. Lebovitz, once the pastry chef at Chez Panisse, now lives and blogs in Paris. He is also hilarious. If you ever get an opportunity to take a class from him, don't miss it. He has written all kinds of books to satisfy your sweet tooth. You know how with some cookbooks,http://feedproxy.google.com/~r/Tastytype/~3/hCaA8wUyPiY/chocolate-almond-toffee.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/hCaA8wUyPiY" height="1" width="1"/>http://tastytype.blogspot.com/2009/12/chocolate-almond-toffee.htmltag:blogger.com,1999:blog-76342456931938967.post-161212066503528334Thu, 03 Dec 2009 01:17:00 +00002009-12-06T14:25:13.994-06:00giftsholidaysIt's that time again. Time to stuff the stockings. Here are a few treats to consider when making your list to Santa...Handmade and handcraftedThe explosion of online and local sites for finding one-of-a-kind handmade and lovingly crafted items is truly a gift. I could spend all day on Etsy. I also look forward to checking out Austin's Blue Genie Art Bazaar every year. Last year, I picked up some http://feedproxy.google.com/~r/Tastytype/~3/bTuY7ZXX0p4/gifts-ideas-2009.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/bTuY7ZXX0p4" height="1" width="1"/>http://tastytype.blogspot.com/2009/12/gifts-ideas-2009.htmltag:blogger.com,1999:blog-76342456931938967.post-9134356164735811631Wed, 02 Dec 2009 19:07:00 +00002009-12-02T16:38:23.649-06:00Austinholidaysphoto postcardsAfter all day in the kitchen (and in front of the smoker in the backyard) on Thanksgiving, we were ready to get out for some fresh air the Friday afterwards. (No, I'm not calling it by that retail name that everyone's adopted this year.) Since moving to north central Austin a few years ago, we've missed the funky vibe of our old South Austin places. So we decided to spend the day poking around onhttp://feedproxy.google.com/~r/Tastytype/~3/ArlFjaXqPRM/south-congress.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/ArlFjaXqPRM" height="1" width="1"/>http://tastytype.blogspot.com/2009/12/south-congress.htmltag:blogger.com,1999:blog-76342456931938967.post-2657371345350572811Sun, 22 Nov 2009 13:00:00 +00002009-11-22T07:00:00.600-06:00holidaysIt's time to start talking turkey and thinking about sides and pies for the big day. While I'm very happy with a plate of turkey and good gravy and a little fluffy mountain of mashed potatoes, I'm just as inclinced to consider an Italian or Mexican feast for the big day of eating. Most people are more traditional though. Here are a few ideas that lean in that direction.Talking turkey:• Bittman's http://feedproxy.google.com/~r/Tastytype/~3/uNhRdHLQnoo/thanksgiving-ideas.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/uNhRdHLQnoo" height="1" width="1"/>http://tastytype.blogspot.com/2009/11/thanksgiving-ideas.htmltag:blogger.com,1999:blog-76342456931938967.post-7267409207123555919Fri, 20 Nov 2009 14:47:00 +00002009-11-20T09:36:21.439-06:00MexicanholidaysvegetarianHere's the next recipe installment from the "Mas Masa and Mushrooms" class I took from Terry Conlan recently. Conlan is the chef at Lake Austin Spa. He's known for offering big, fresh flavors that are good for you but also very satisfying.(Excuse the photo quality. This was taken in the class with my iPhone.) Tamales are often eaten around the holidays probably because they are fairly http://feedproxy.google.com/~r/Tastytype/~3/m_rOjnG8FP0/terry-conlans-mushroom-tamales-with.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/m_rOjnG8FP0" height="1" width="1"/>http://tastytype.blogspot.com/2009/11/terry-conlans-mushroom-tamales-with.htmltag:blogger.com,1999:blog-76342456931938967.post-417158867790598337Fri, 06 Nov 2009 18:25:00 +00002009-11-06T12:48:22.555-06:00saladsMexicanvegetarianHere is the first recipe I promised you from the previous post on Terry Conlan's Mas Masa with Mushrooms cooking class. It's called Ensalada del Calle. It's a bright salad bursting with flavor from fresh pineapple, orange juice, the crunch of shredded carrots and pepitas (pumpkin seeds), a kick from a little chili pepper and garlic, and buttery richness from avocado. It's healthy and decadent http://feedproxy.google.com/~r/Tastytype/~3/CtkM3TPA638/terry-conlans-pineapple-avocado-salad.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/CtkM3TPA638" height="1" width="1"/>http://tastytype.blogspot.com/2009/11/terry-conlans-pineapple-avocado-salad.htmltag:blogger.com,1999:blog-76342456931938967.post-3775995691795287568Tue, 03 Nov 2009 16:24:00 +00002009-11-03T11:13:24.298-06:00instructionMexicanRight before we took off for the mountains, I took a demo cooking class with Terry Conlan from Lake Austin Spa. Didn't get a chance to write it up before I left, but it was definitely worth sharing. The class was called "Mas Masa with Mushrooms" and covered an impressive array of masa-related recipes. Here's what he made:• homemade corn tortillas• ensalada del calle (pineapple, carrot, avocados http://feedproxy.google.com/~r/Tastytype/~3/wq_tyVbJvL4/terry-conlans-masa-with-mushrooms-class.htmlnoreply@blogger.com (Lauren)1<img src="http://feeds.feedburner.com/~r/Tastytype/~4/wq_tyVbJvL4" height="1" width="1"/>http://tastytype.blogspot.com/2009/11/terry-conlans-masa-with-mushrooms-class.htmltag:blogger.com,1999:blog-76342456931938967.post-892843929858888429Fri, 30 Oct 2009 18:26:00 +00002009-10-30T13:44:28.749-05:00newseventsWe're just back in town and still a bit road weary. I'll have more recipes soon, but wanted to pass along this info first, before the weekend gets going. The Texas Book Festival takes place tomorrow and Sunday at the Capitol in downtown Austin. There is a long list of authors from across the spectrum who will be participating, but the best part to me is the cooking tent, where cookbook authors http://feedproxy.google.com/~r/Tastytype/~3/KzzPgXNs3K8/texas-book-festival-this-weekend.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/KzzPgXNs3K8" height="1" width="1"/>http://tastytype.blogspot.com/2009/10/texas-book-festival-this-weekend.htmltag:blogger.com,1999:blog-76342456931938967.post-4333248495187407410Wed, 21 Oct 2009 02:02:00 +00002009-10-20T21:10:38.554-05:00newsWe're making a break for the mountains this week. But stay tuned. I'm taking some really good reading material and will be back with more recipes soon. Here's a taste of what's in my book bag...• Ratio by Michael Ruhlman• Golden Door Cooks at Home by Dean Rucker and Marah Stets• Falling Cloudberries by Tessa Kiros• and the latest (and last) issue of Gourmet, Delicious, Olive, Donna Hay and Marthahttp://feedproxy.google.com/~r/Tastytype/~3/ij8VWW13VZg/station-break.htmlnoreply@blogger.com (Lauren)1<img src="http://feeds.feedburner.com/~r/Tastytype/~4/ij8VWW13VZg" height="1" width="1"/>http://tastytype.blogspot.com/2009/10/station-break.htmltag:blogger.com,1999:blog-76342456931938967.post-8861303224040906702Fri, 09 Oct 2009 12:00:00 +00002009-10-09T13:16:34.818-05:00fruitdessertcomfort foodHere's a recipe with inspiration from all over. With this week's announcement of the loss of Gourmet magazine, I thought it was time to try out a clipping I'd pulled from July's Gourmet and share it with you. Their recipe combines small tapioca pearl pudding and a fresh strawberry and fennel purée. I loved the idea of tart berries with sweet tapioca. But I decided to use large pearl tapioca http://feedproxy.google.com/~r/Tastytype/~3/6znWiKFAvX4/tapioca-with-tayberries.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/6znWiKFAvX4" height="1" width="1"/>http://tastytype.blogspot.com/2009/10/tapioca-with-tayberries.htmltag:blogger.com,1999:blog-76342456931938967.post-107342146142533053Tue, 06 Oct 2009 00:14:00 +00002009-10-07T21:20:53.921-05:00newsNews today that Condé Nast is shutting down my favorite American food magazine, Gourmet. It's incomprehensible that they are keeping the dumbed down Bon Appetit and it's design director's disdain for "pretty food photography." What a disappointment. (I recently canceled a free subscription to Bon Appetit. I signed up for it for the single purpose of reading Molly Wisenburg's new column – a singlehttp://feedproxy.google.com/~r/Tastytype/~3/Os9BfZA_ewo/say-it-aint-so-no-more-gourmet.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/Os9BfZA_ewo" height="1" width="1"/>http://tastytype.blogspot.com/2009/10/say-it-aint-so-no-more-gourmet.htmltag:blogger.com,1999:blog-76342456931938967.post-6895590022838157712Sat, 03 Oct 2009 22:05:00 +00002009-10-03T17:34:55.504-05:00saladssidesvegetarianNow that fall is in the air, or in Austin, around the corner at least, I've got comfort food on the brain. We tried La Condesa not too long ago and in addition to their tasty tacos, we had a little bowl of roasted corn soup. It was simply roasted corn kernels in a rich, buttery broth. Simple, but so good.Ever since, I've had roasted corn cravings. This salad comes from San Francisco chef http://feedproxy.google.com/~r/Tastytype/~3/2hMOgkOdtHs/roasted-corn-salad.htmlnoreply@blogger.com (Lauren)2<img src="http://feeds.feedburner.com/~r/Tastytype/~4/2hMOgkOdtHs" height="1" width="1"/>http://tastytype.blogspot.com/2009/10/roasted-corn-salad.htmltag:blogger.com,1999:blog-76342456931938967.post-1756020470359684778Mon, 21 Sep 2009 21:26:00 +00002009-09-21T17:24:41.262-05:00fruitbakingsnackscakedessertcomfort foodDespite temperature gauges in Austin reaching 99 today, tomorrow is officially the first day of fall. And, just in time, a "cold" front is due to drop our temps into the 80s tomorrow. This is the time of year when I just have to have faith. It will cool off. Eventually.So even though temperatures here are not exactly appropriate for warm, comfort foods, I like to pretend. It gets me in the mood http://feedproxy.google.com/~r/Tastytype/~3/RLNQ_YioGSU/caramel-apple-upside-down-cake.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/RLNQ_YioGSU" height="1" width="1"/>http://tastytype.blogspot.com/2009/09/caramel-apple-upside-down-cake.htmltag:blogger.com,1999:blog-76342456931938967.post-8930629160065781991Mon, 14 Sep 2009 00:48:00 +00002009-09-13T20:18:35.461-05:00cookiessnacksdessertcomfort foodchocolateWhat is it about "back-to-school" that brings to mind peanut butter and jelly sandwiches, carrot sticks and Rice Krispy treats? When I was visiting Bi-Rite Market in San Francisco, I spied some peanut butter crispy treats dipped in chocolate at the checkout. Talk about an impulse buy. But I think I deserve some credit for making it all the way home with that treat to share with my husband. Ever http://feedproxy.google.com/~r/Tastytype/~3/aIa5zyjD5TA/almond-butter-crispy-treats.htmlnoreply@blogger.com (Lauren)1<img src="http://feeds.feedburner.com/~r/Tastytype/~4/aIa5zyjD5TA" height="1" width="1"/>http://tastytype.blogspot.com/2009/09/almond-butter-crispy-treats.htmltag:blogger.com,1999:blog-76342456931938967.post-1628540838066603664Tue, 01 Sep 2009 12:00:00 +00002009-09-01T07:00:03.986-05:00food productstravelbakingdessertAnother must stop in the Ferry Market in San Francisco is Boulette's Larder. Boulette's serves breakfast, lunch and Sunday brunch in their kitchen or on the patio. In the evenings, they close their doors and serve elegant dinners for small, private groups. Boulette's also has a wide-ranging and exotic selection of "larder" provisions for sale. You can pick up delicious to go items to take home http://feedproxy.google.com/~r/Tastytype/~3/hgrpq-oLDjE/boulettes-larder-shortbread-with.htmlnoreply@blogger.com (Lauren)1<img src="http://feeds.feedburner.com/~r/Tastytype/~4/hgrpq-oLDjE" height="1" width="1"/>http://tastytype.blogspot.com/2009/09/boulettes-larder-shortbread-with.htmltag:blogger.com,1999:blog-76342456931938967.post-7487368195546467006Sat, 29 Aug 2009 23:50:00 +00002009-08-30T10:42:32.420-05:00food productstravelThe first shop we encountered as we entered San Francisco's Ferry Market was Boccalone. The tagline "tasty salted pig parts" on their sign grabbed me. My husband has taught me to appreciate "the king of meats." I knew there would be some tasty treats inside and certainly some gift opportunities. I was right on both counts.Boccalone is a salumeria. They use sustainably-raised, heritage-breed http://feedproxy.google.com/~r/Tastytype/~3/wpEWwXXku8I/boccalone-tasty-salted-pig-parts.htmlnoreply@blogger.com (Lauren)2<img src="http://feeds.feedburner.com/~r/Tastytype/~4/wpEWwXXku8I" height="1" width="1"/>http://tastytype.blogspot.com/2009/08/boccalone-tasty-salted-pig-parts.htmltag:blogger.com,1999:blog-76342456931938967.post-8421051567137706988Mon, 24 Aug 2009 12:00:00 +00002009-08-24T07:00:01.153-05:00food productstravelSan Francisco's Mission District is home to the Misión San Francisco de Asís (also known as Mission Delores), the oldest intact building in the city. It was founded in 1776 and named for St. Francis of Assisi. Today, the Mission is home to a mix of the city's Mexican and Central American citizens as well as young professionals, artists, college students, activists and some really good food. Learnhttp://feedproxy.google.com/~r/Tastytype/~3/kq8LDUqZHxw/san-franciscos-mission-district.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/kq8LDUqZHxw" height="1" width="1"/>http://tastytype.blogspot.com/2009/08/san-franciscos-mission-district.htmltag:blogger.com,1999:blog-76342456931938967.post-4040370727396213744Fri, 21 Aug 2009 18:09:00 +00002009-08-21T13:53:04.736-05:00ice creamtravelgingerI'm just back to the dizzyingly hot inferno of Austin after a cool and delicious reprieve in San Francisco. It was a tasty adventure and I have much to share with you. I'm still walking around in a fog, adjusting back to Central time. I'll have more photos soon, but here's a start...some of the best ice cream I've ever tasted.Bi-Rite Creamery & Bakeshop is an ice cream shop in the Mission http://feedproxy.google.com/~r/Tastytype/~3/P3HPLKxjMsw/ice-cream-from-san-franciscos-bi-rite.htmlnoreply@blogger.com (Lauren)0<img src="http://feeds.feedburner.com/~r/Tastytype/~4/P3HPLKxjMsw" height="1" width="1"/>http://tastytype.blogspot.com/2009/08/ice-cream-from-san-franciscos-bi-rite.htmltag:blogger.com,1999:blog-76342456931938967.post-4297421823124452518Fri, 14 Aug 2009 01:11:00 +00002009-08-13T20:12:23.708-05:00newsI love goat cheese, but boucheron (sometimes spelled "bucheron") is my favorite. I got turned on to it at the Whole Foods cheese counter. The guy behind the counter suggested it and said he was so confident that we'd enjoy it that he gave me a big slice to take home and try for free. Smart move. We've been hooked ever since. Apparently, a "bucheron" is a logger or woodcutter. In cheese form, it http://feedproxy.google.com/~r/Tastytype/~3/PUDA8Hhrc-M/wichcrafts-boucheron-grapefruit.htmlnoreply@blogger.com (Lauren)2<img src="http://feeds.feedburner.com/~r/Tastytype/~4/PUDA8Hhrc-M" height="1" width="1"/>http://tastytype.blogspot.com/2009/07/wichcrafts-boucheron-grapefruit.html