Check out a few of my grilling pictures below. Can’t wait to hear from you!!

My friend and I arrived around 12:30 and there was plenty of seating. We were not greeted for a few minutes, but I didn’t think anything about it. I decided very quickly that I hadn’t selected a very good place to sit. There was a small, 2-person table right along the right backside of the restaurant as you walk in, and I thought it would be a good place to talk. Not the case. It was somewhat isolated from the rest of the restaurant, and the side-view was an open-faced bakery case with all sorts of odds and ends shoved in it. I couldn’t believe that this was visible to the public, very tacky I thought. After being turned off by this presentation, our waitress showed up and was not in a good mood. I normally don’t get offended if a server is a bit “busy”, but she was very rude/pushy. I did realize that she was the only waitress in this small cafe, and so I gave her the benefit of the doubt.

My friend and I ordered the same thing: Caesar salad and Bowl of homemade Chicken Noodle Soup. I will have to say, the food was very good. The soup was flavored very well, veggies and chicken were very tender and all the flavors meshed well together. The dessert looked amazing…cookies, brownies, cakes and an assortment of pastries were saying “pick me, pick me” from inside the glass case. After debating which dessert to pick, we decided to be good kids and skip the sweets this time. Major bummer, but it was probably the best decision. After all, I would like to go back just for dessert and give them another chance.

Nibbles Cafe
8313 S Memorial Dr
Tulsa, OK 74133
(918) 850-8369

http://www.grandeuraffaires.com/

My first challenge was to find the banana leaves for the steamed Yuca Sticks, a dense starch eaten with stew throughout Africa. I found a huge bag of banana leaves at Las Americas (3rd & Yorktown) for under five dollars. This was a great deal but there was no way I could use all the banana leaves for this one recipe. And, unfortunately, the giant leaves have to be used within a few days or they start to turn yellow.

My second challenge was to find red palm oil. This traditional oil lends a very earthy flavor and striking red color to African foods. I knew my Angolan Chicken Stew would fall flat without it. Although Whole Foods carries Red Palm Oil, you can also get unrefined palm oil – and lots of other neat African and Caribbean items – from the African Food Market (69 & Lewis). Roaming the aisles of this little market is fascinating and well worth the trip.

My third and final challenge was to find prawns for the Grilled Prawns with Habanero pepper marinade and dipping sauce. I was able to find these at Bodeans for $16.99/lb. Their Indonesian prawns were delicious and the hands down favorite dish of the week.

For photos and more information: Read the entire Angolan meal review.

About the Author:

Do you love International Cuisine? So does Sasha Martin. After all, she lived in Europe for six years and traveled to 11 countries before her 18th birthday. Then, while earning her B.A. at Wesleyan University (Middletown, CT), she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institue of America for a year (Hyde Park, NY). In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens, right here in Tulsa, Oklahoma.

Not long after she got here, Sasha met the love of her life and decided to stick around. There was just one problem: she missed the foreign foods she grew up with. A lightbult went off when she realized “Hey, I can make international foods right here in Tulsa!” and that’s just exactly what she’s doing.

Today Sasha is on a mission to cook one meal for every country in the world. That’s 195 meals! And, guess what? She’s doing it in 195 weeks. You can can follow her journey at the Global Table or by checking out her weekly update on Wednesday’s here at www.TulsaFood.com

March Adult Classes

March 9, 7:30 pm
Vegetarian Indian/Asian with Food Engineer, Christina Bishop. Spicy Garbanzo Beans, Manchurian Cauliflower, Cumin Scented Basmati Rice and Spiced Warm Slaw $45.

March 10, 10:00 am
What’s for Dinner? Meatloaf in a Loaf with Grapefruit and Avocado Salad with Marianne Benjamin $45.

March 12, 10:00 am
Pot de Crème with Molly Martin of Antoinette Baking Company, $45.

March 14, 2:00 pm
Challah Bread, Fresh Ricotta and Strawberry Preserves with Molly Martin of Antoinette Baking Company, $45.

March 17, 6:00 pm
Curd is the Word: Raspberry and Lemon Curd with Molly Martin of Antoinette Baking Company, $45.

March 19, 6:00 pm
Pate Choux: Gougeres and Cream Puffs with Molly Martin of Antoinette Baking Company, $45.

March 22, 10:00 am
Graham Cracker Cookies and Honey Buttercream filling with Molly Martin of Antoinette Baking Company, $45.

March 23 7:30 pm
Molecular Gastronomy with Food Engineer, Christina Bishop. Arugula Salad in Pancetta Crisp with Olive Caviar and Liquid Nitrogen Ice Cream with Nutella Powder, $45.

March 24, 10:00 am
What’s for Dinner? Risotto with Marianne Benjamin, $45.

March 26, 10:00 am
We’ve Gone to the Dogs: Making Dog Treats with Food Engineer, Christina Bishop. Class includes dog bone shaped cookie cutter, $45.

March 30, 7:30 pm
We’ve Gone to the Dogs: Making Dog Treats with Food Engineer, Christina Bishop. Class includes dog bone shaped cookie cutter, $45.

Sage Culinary Studio
3746 South Peoria Avenue
Tulsa, OK 74105
918-933-9005
www.sageculinarystudio.com/

“Immediately following the successful 2009 Wild Brew, members of the Wild Brew planning committee contacted Marshall Brewing Company and Choc Beer Company about the possibility of brewing a collaborative beer for the 2010 event,” said Eric Marshall, brewmaster of the Marshall Brewing Company. “We are excited about the opportunity to work with our good friends at Choc for a cause we both support. The collaboration began in November 2009,” Marshall continued, “and we determined the beer should reflect the style of both breweries.”

With the flip of a coin, Choc Beer Company of Krebs, Okla. was chosen to host the brewing and bottling of this year’s Wild Brew beer. “It is exciting and refreshing to have other brewers and their ideas in our brewery,” said Michael Lalli, Choc Beer Company brewmaster.

Wild Brew beer is a Belgian-style IPA, reflecting the strengths of Choc Beer Company and Marshall Brewing Company. Choc is known for its award-winning Belgian-style Signature ales and Marshall Brewing Company for their flagship Atlas India Pale Ale.

“We are honored that two great Oklahoma breweries collaborated on this project to raise awareness for such a wonderful cause,” Kari Culp, co-chair of the Wild Brew planning committee said.

The 12th Annual Wild Brew will be held on Saturday, July 31st. This year’s event will be held at the Exchange Center at Expo Square in Tulsa.

Tickets are $50 and must be purchased in advance, and attendees must be 21 or older. To purchase tickets or to become a sponsor, please visit www.wildbrew.org or call (918) 633-1308. Sponsorship opportunities are still available.

Media Contact:
Marshall Brewing Company
Wes Alexander, Director of Sales
(918) 740-1434
wes@marshallbrewing.com
http://www.marshallbrewing.com

BombFood.com

Today for lunch we enjoyed of course the above mentioned: fresh potato chips and sweet potato fries.  For our entree we decided to share a BLT Salad which if for no other reason to enjoy the maple caramelized chunks of bacon that split the center of this salad.  It also included green peas, hard-boiled eggs, tomatoes and cheese on a bed of fresh greens.  The dressing paired with it was an mouthwatering ranch sauce that I could have dipped everything into…it was that good.  Check out the video below of Brian raving about the Caramelized Maple Bacon.

Video Link – FireRock Grill B.L.T. Salad with Caramelized Maple Bacon, Bacon, Bacon

If you are looking for a place to grab a great lunch (11am-2pm) at a great price and value, Fire Rock has a new list of specials that are updated monthly.

Fire Rock Lunch Specials ($6.99):

Blackened Salmon Salad
“Fresh greens topped with candied pecans, strawberries and a flavorful blackened salmon fillet.”

Slow Simmered Pot Roast
“Pot roast so tender it falls apart.  Served with red potatoes and carrots.”

Grilled Chicken Pasta & Salad
“Grilled chicken breast and fresh broccoli tossed in our homemade roasted garlic cream sauce served over tender penne pasta.  Accomanied by a side salad.”

Grilled Meatloaf
“Our signature grilled meatloaf served with garlic mashed potatoes and topped with a rich tomato beef gravy.  Served with your choice of one side item.”

Fresh Chicken Salad Sandwich
“Our ‘grilled’ chicken salad served on a ciabatta bun with our homemade potato chips.

Chicken Fried Steak
“A classic! Hand breaded chicken fried steak, smothered in a rich cream gravy and served on top of garlic mashed potatoes.  Served with your choice of one side.”

Fire Rock Grill
(918) 252-0422
7020 South Memorial
Tulsa, OK 74133

Hours of Operation: Tues-Thurs: 11am-9pm /Fri-Sat: 11am-10pm /Sun:10am-9pm

http://www.firerockrestaurant.com

Today I am excited to share with you a recommendation from my friend Mark called: Tacos Don Fransisco located on 11th and Pittsburg. One of my favorite places to eat is actually in Baja California. I consider Rosarito the land of endless tacos and margaritas. Ever since I moved to Oklahoma, these experiences have served as my measuring stick to what I’m looking for in a great taco. One of my favorites in Mexico are the Carniatas (fried pork). In Mexico it is literally shaved off of a rotating hunk of pork onto a few tortillas and then decorated with guacamole, onions, cilantro and a little bit of salsa. Definitely an experience worth the travel. Let me know if you have.

At Tacos Don Fransisco, I felt my soul connecting with their tacos. It was calling out and connecting with a dream that I had of my unforgettable Rosarito tacos. As you can see from the picture, each taco consisted of 2 flour tortillas, meat, cilantro and onions, perfectly fitting in my hand which allowed for perfect delivery. Not only did these tacos fill my stomach, but they also filled a void that at one point I imagined would never be filled in our great town of Tulsa. Tacos Don Fransisco officially makes it on my taco list. I guess you can call it a new spot of mine or point of satisfaction and fulfillment. These tacos fulfill me.

Now although you might not get quite the same feeling I encourage you to not only visit Tacos Don Fransisco, but take a leap away from your normal dining habits. Below is a video of me gripping and grubbing a Tacos Dom Fransisco taco. Please enjoy it and let us know what you think!!

[Link to Tacos Don Fransisco Video]

Tacos Don Fransisco
4008 E 11th St
Tulsa, OK 74112
(918) 834-4866

[Video Link - The Grinder Experience at Bellacino's - Tulsa, Oklahoma]

All our recipes were established by Samuel Mancino Sr. in the 1950’s near St. Clair Shores, Michigan. The original concept is still prevalent in our restaurant today. The original recipes and good customer relations have never changed.

Bellacino’s of Tulsa insists on providing products which are high in quality, generous in portions, and superior in freshness. We will never compromise our quality for gimmick or profit.

Bellacino’s Pizza & Grinders

http://www.bellacinos.com

9521 Riverside Parkway
Tulsa, OK 74137-7426
(918) 299-4433

$20 Three Course Menu – Everyday
This is a perfect way to sample some of the great dishes that Local Table has to offer at a terrific value. Just select one from each category.

Appetizers:
Chicken Vegetable Sou
Local House Salad
Tomato and Basil Bruschetta
Crispy Calamari with Asian Slaw
Mexican Shrimp Cocktail

Entrees:
Honey-Soy Glazed Roast Chicken
Tilapia Piccata
Grilled Sirloin Steak with Cilantro-Garlic Sauce
Chili Rubbed Pork Chop with Red Mole Sauce
Spinach and Mushroom Lasagna

Desserts:
Cream Brulee Sandwich
Raspberry Sorbet
Chocolate Pot de Creme
Cheesecake
Cranberry-Almond Bread Pudding

Charles Smith Wine Dinner $25

Local Table Presents: Charles Smith Wines
4 courses-3 wines
March 9, 2010
6:30 pm
$25

1st Course:
Pistachio Crusted Grouper with Raspberry Sauce

Wine-Kung Fu Girl Riesling
(Aromatic, smooth, vibrant and tasty. Think tangerine, apricot, wet stone, key lime, clove, and nectarine.)

2nd Course:
Salvadoran Pulled Pork Pupusas with Pickled Cabbage

Wine-”The Velvet Devil” Merlot
(If velvet had a flavor this would be it. Bittersweet chocolate, dark Italian cherries. Sweet rose petals with a firm, satiny finish. Pure Washington Merlot.)

Entree:
Braised Chili Spiced Short Rib with Cheddar Grits

“Boom Boom!”Syrah
(EXPLOSIVE! Everything you want in a syrah….smooth, firm, fresh & dark…super dense purple with meaty dark fruit, Asian five spice & sweet tobacco. Intense yet plush texture.)

Dessert:
Coffee and Chocolate Pot de Creme

Local Table
(918) 794-8013
Brookside
4329 S Peoria Ave
Tulsa, OK 74105

Then I started the Global Table project. In just over a month I have ventured into four Tulsa specialty stores – Indian, Middle Eastern, Mexican, and a fish market. My shopping cart never looks the same. I am revived. There is a spark in my eye. Life is good.

This weekend’s Andorran meal called for whole Trout – not a popular item in regular grocery stores – so I decided to check out Bodeans Fish Market (51st & Harvard). The staff was friendly and the fish looked wonderful – fresh and happy. After ogling the inventory for twenty minutes, I danced out of their shop with four beautiful Ruby Trout.

I love when ingredient scavenger hunts end with me finding the perfect item for my dishes. Thanks to Bodeans, the Andorran meal really pulled together. We had Pa amb Tomaquet, Trinxat, Trout, Warm Spinach and Mushroom salad, and Brac de Gitane. Check out the entire meal: here.

About the Author:

Do you love International Cuisine? So does Sasha Martin. After all, she lived in Europe for six years and traveled to 11 countries before her 18th birthday. Then, while earning her B.A. at Wesleyan University (Middletown, CT), she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institue of America for a year (Hyde Park, NY). In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens, right here in Tulsa, Oklahoma.

Not long after she got here, Sasha met the love of her life and decided to stick around. There was just one problem: she missed the foreign foods she grew up with. A lightbult went off when she realized “Hey, I can make international foods right here in Tulsa!” and that’s just exactly what she’s doing.

Today Sasha is on a mission to cook one meal for every country in the world. That’s 195 meals! And, guess what? She’s doing it in 195 weeks. You can can follow her journey at the Global Table or by checking out her weekly update on Wednesday’s here at TulsaFood.com

Sasha Martin - http://globaltable.wordpress.com/

If it’s possible to have a crush on a book, I most definitely have one. The book is called Tartine by Elisabeth Prueitt and Chad Robertson. Two years ago I saw it sitting on a shelf and I felt an instant attachment to it. They say you should never judge a book by its cover, but I almost always make a habit of doing so. At least as far as cookbooks go. If you are reading this, go to Amazon and look it up. Go, right now! Well, actually I would prefer you wait until you finish this column. But check it out. It’s beautiful from a sheer aesthetic point of view and put out by Chronicle Books, one of my favorite publishers. I didn’t buy the book immediately, but I thought about it for the better part of two days. I finally had to make a mad dash and save it from the clutches of another baker. I planned to give this book a good home and never ever let it get dirty. The first part happened, the last part, not so much. The recipes in this book are from a bakery in San Francisco of the same name. I haven’t made one thing from this book that is not beyond delicious. But this is not a book and recipe review. Back to the croissants.

Making these babies is a labor of love. I started Monday evening making what is called the preferment, also know as the “mother dough” or the “starter“. I ended the process on Wednesday. Yes you read that right, Wednesday. And I worked straight through. Just kidding. Anyway, I guess what I’m saying is that they are not a quick item to whip up. No, you must plan and prep days prior to when you need them. After letting the preferment sit overnight in the fridge, I made the dough in the morning. Then, per the recipe, I let it rise and sit for about six hours. Then the fun part, I rolled it into a 28” by 12” rectangle and slathered it with three cups of butter and then tri-folded the buttery mass. This roll and fold process occurs several times. All I have to say about this process is get ready. I really was not prepared for the strain the rolling and folding would have on my muscles (or lack thereof). A few more croissant sessions and I’m afraid I might start looking like Popeye.

Let me spare you the long croissant-making details and just tell you that they were phenomenal. Really, sublime. And I have third party affirmation. I filled some with bacon, some with chocolate and a few with a combination of both. They came out of the oven sitting in a pool of butter that was quickly sucked up into the fluffy and light layers of croissants. Beautiful. After they cooled, I quickly bagged them up and sent them away to friends and neighbors. Twenty croissants is not something I need to eat throughout the week. But if you could kill yourself with food and I was feeling suicidal, these would be my weapon choice.

I know that there are many, many croissant recipes out there that are a lot easier and shorter to make. But I have come the conclusion that if something takes three days to make it must be good. At least that’s how I rationalize it.

About the Author:

Molly is co-owner of Antoinette Baking Co. a locally-based company specializing in macarons, delectable cakes, madeleines and many other tasty treats. She is currently at work on a project which consists of creating and perfecting 52 macarons, one per week over the course of a year. The progress of this “52 Macarons” project is chronicled on her blog,”The Velvet Macaron”. Her goal, if not yet attained, is to become the “Macaron Queen” of Tulsa (if not the world). When not baking or blogging, Molly designs and sells aprons at Dwelling Space and Sage Culinary Studio. Some have suggested that Molly may have an unhealthy cake stand addiction.
Molly Martin – antoinettebakingco.blogspot.com & thevelvetmacaron.blogspot.com

In case you haven’t been to Scott’s hamburgers, let me give you a little description of what to expect. This place definitely caters to the locals and in my opinion can easily be lost in the ghostly downtown Bixby area. The dining environment is very clean with a random assortment of tables and chairs lining the walls and a game room in the back. This place is quite a bit larger than your average burger joint. If there is one thing I like about my beef, I like it to be steamy-hot right off the grill and a little extra crispness around the edges. For me, this burger was a perfect balance of both of those things. It is one of those burgers that when you bite into it you never forget the experience because…the beef was so juicy I could actually see the steam rising from out of the center of my first bite. I ordered the Double Deluxe. It wasn’t quite the “Big Hoss Burger” which was featured in an issue of Southern Living as one of America’s Best Burger Spots. It was a great hamburger none-the-less and made me feel like a big hoss.

Just like the 4 people told me, I am going to pass it onto you and say: If you like hamburgers, you need to check out Scott’s.

Scott’s Hamburgers
15 W Dawes Ave
Bixby, OK 74008
(918) 366-6283

Brian and I loved every dish that was offered to us. Chef Marcus Vause has a wonderful way of mixing fresh ingredients without a lot of First was the Genovese Pizza – Pesto, goat cheese, grilled diced eggplant and shredded mozzarella all atop a wonderful daily made crust that was the perfect amount of soft & crispy.

The next dish was Chicken Borgata – Pan seared chicken breast, artichoke hearts,Kalamata olives, diced fresh tomatoes and white wine.  This was Brian’s favorite dish.  First, the chicken is slowly roasted over a rotisserie then pan seared, skin on, with the other vegetables and white wine.  The flavors, when eaten together complemented each-other immensely. It was one of those aftertastes that I wanted to keep in my mouth long after it was gone.

Lastly was the Rice ball, which was my favorite…There is nothing like it anywhere in Tulsa.  Originating in Sicily, I didn’t know what to expect at first, but the smells coming from it were that of gourmet fried food.  With a wonderful, crisp, flaky outer shell that held all the treasures inside, the filling was still by far the best part.  Picture perfectly cooked rice with a layer of soft cheese melting over the top of a thin layer of ground beef & herbs.  We didn’t notice this on the menu, but I know I will be asking for it next time we go in!

For more information about Piatto, check out our friend Tasha’s post: Oh Angelo: Piatto Opens in Tulsa Hills.  Check this new place out for yourself and let us know what you think!  I think it may just be the next “hot spot” in Tulsa!

Here are links to the Piatto Menus:

Piatto Lunch Menu
Piatto Dinner Menu

Mon – Thurs:
11:00 am – 10:00 pm
Fri – Sat:
11:00 am – 11:00 pm
Sun:
11:00 am – 9:00 pm

Piatto Cucina Italia
Tulsa Hills Shopping Center
71st St. & Hwy. 75
Tulsa, OK 74132
(918) 770.0719
http://www.piattotulsa.com

There are rare instances, however, when unusual combinations work flawlessly. In the case of Algerian cuisine, familiar ingredients are combined with just enough novelty that the dishes are deeply satisfying. They make sense. Two dishes from this weekend are prime examples of this, Hot Algerian Lasagna and Chickpea Soup. Even though the ingredients are unexpected, the flavors, the spices, and the textures work together beautifully.

First, let’s talk about Hot Algerian Lasagna. This oozy casserole is made with lamb, chickpeas, potatoes, cayenne pepper, and Gruyere cheese. Strange? Yes. Incredibly delicious and crave-able? Absolutely. One reader actually called this dish epic. Give this spicy lasagna a chance and you will be transported to comfort food heaven. You’ll forget you ever thought it was “weird.”

Another favorite from our Algerian dinner was the Chickpea Soup. Quick and tasty, this vegan soup is spiced with cumin and chili paste. If you are imagining glorified hummus, think again. If chili had a wife, this soup would be her – perfectly smooth and tantalizingly elegant. Who knew chickpeas could be so sensual.

Algeria Links:

The menu

My shopping experience at Middle East Market (5459 S Mingo)

The full meal review

About the Author:
Do you love International Cuisine? So does Sasha Martin. After all, she lived in Europe for six years and traveled to 11 countries before her 18th birthday. Then, while earning her B.A. at Wesleyan University (Middletown, CT), she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institue of America for a year (Hyde Park, NY). In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens, right here in Tulsa, Oklahoma.

Not long after she got here, Sasha met the love of her life and decided to stick around. There was just one problem: she missed the foreign foods she grew up with. A lightbult went off when she realized “Hey, I can make international foods right here in Tulsa!” and that’s just exactly what she’s doing.

Today Sasha is on a mission to cook one meal for every country in the world. That’s 195 meals! And, guess what? She’s doing it in 195 weeks. You can can follow her journey at the Global Table or by checking out her weekly update on Wednesday’s here at TulsaFood.com

http://www.globaltable.wordpress.com

Marshall Brewing Company began installation of its fully automated rotary fill bottling line in May 2009. Perfecting installation and bottling combined with an ever-increasing demand for product on draft slowed the release of the six packs to this point. Each of Marshall’s remaining Core Beers, Sundown Wheat and Atlas IPA, will be released in the new six pack format on a staggered time schedule. The staggered schedule is born from the company’s controlled growth strategy to be sure that production can always keep pace with demand.

Old Pavilion Pilsner was inspired by Brewmaster Eric Marshall’s time as an apprentice brewer in Germany. Crisp and clean with a distinct and pleasurable hop flavor and aroma, Old Pavilion Pilsner is brewed in the North German “Pils” style. Brewed with American malts, a mixture of American and German hops, and fermented with a German strain of bottom-fermenting lager yeast, this beer is crafted with a deep reverence for one of the world’s most successful beer styles. The IBU is 40 and the ABV is 5.0%

Marshall Brewing Company began shipping beer from its Tulsa brewery in May of 2008 and ushered in a new era of brewing in Tulsa. As a production microbrewery, Marshall Brewing Company focuses on handcrafting full strength ales and lagers.

Marshall Brewing Beer Dinner:
When: March 31st, 2010 – 6 pm
March 24, 2010 – 6 pm (Full)
Cost: $55 per person
Location: Polo Grill
2038 Utica Square
Tulsa, Oklahoma 74114

For a menu visit here.  To make Reservations, call – (918) 744-4280
http://www.marshallbrewing.com

All of this is to say I will go to great lengths to see a challenge through to the end. Oh, and by the way, the bread did not turn out well and the dresser drawer smelled like sour cedar.

I like to think that I am always ahead of the latest fads and trends. And every once and a while, I actually am. Last week I read an article on NPR that said the macaron (the French kind, not coconut) is the new cupcake. I don’t want to brag, but I have been onto this for a while now. About a year ago, I became super super obsessed with this tasty little gem of a cookie called the macaron. For those of you about to bust out the dictionary, it really is spelled with one o. And even if you tried, you probably don’t even have a French dictionary in the first place. Moving on. Let’s go back even a little further, maybe 3 years. I am in New York City where I eat my very first macaron. You could say that this was when the love affair began. But long-distance relationships are hard to manage. Daily phone calls turned into to weekly phone calls, handwritten letters into text messages. And then, over time, the love was forgotten. Then, years later, for no apparent reason, I felt the spark again and knew I had to conquer this cookie. At the time, I hade no idea what I was in for.

I read zillions of recipes and articles on these intimidating treats, each one detailing the great amount of work that goes into making them. I tried my hand at a few, disasters ensuing with every try. Even my husband, the author of two books and all-around genius, tried his hand with very little success. And then, after much strife and stress, my luck changed. I met a man who would change my baking life forever. His name is David Lebovitz. Okay, we didn’t really meet, I could only be so lucky. If you want to get technical I actually met his chocolate macaron recipe and it changed my life. I felt I had finally met my calling, at least one of them. This made me start thinking. What if I created 52 macaron flavors and blogged about them for one year? This is the journey that could help me achieve my childhood dream of becoming the “Macaron Queen“. Just kidding. I didn’t know what the hell a macaron was when I was a kid. The “Little Debbie Queen” would have been more appropriate. Thank goodness my tastes changed with age.

I loved seeing Sasha Martin’s post here which led me to her blog, www.globaltable.wordpress.com. A fellow Tulsa Food Blogger, Sasha is on a quest to make 195 different meals, each one for a different country. I found this idea to be brilliant and what a challenge. I love seeing people take on insane food projects and then blogging about their experiences along the way.

Around six months ago I started my project, www.thevelvetmacaron.blogspot.com, and it has been so much fun. There have been a few disasters, well more than a few, but I feel like I am on the road to attaining my title of “Macaron Queen”. I love my little macarons. It may be strange to feel love for my little French buddies, but love isn’t always a choice. Once again the lines are blurred. But I do love them oh so much. And in a way, you could say I started the macaron trend. It might not be entirely true, but you could say it. Maybe just in Tulsa at least? Either way, I am glad to be part of this movement. And yes, it is a movement.

So in the spirit of blogging and ambitious culinary projects, what have you all taken on or would like to? Have you blogged about it? Oh and one more thing, if you want to order or discuss macarons, email antoinettebakingco@gmail.com!

About the Author:

Molly is co-owner of Antoinette Baking Co. a locally-based company specializing in macarons, delectable cakes, madeleines and many other tasty treats. She is currently at work on a project which consists of creating and perfecting 52 macarons, one per week over the course of a year. The progress of this “52 Macarons” project is chronicled on her blog,”The Velvet Macaron”. Her goal, if not yet attained, is to become the “Macaron Queen” of Tulsa (if not the world). When not baking or blogging, Molly designs and sells aprons at Dwelling Space and Sage Culinary Studio. Some have suggested that Molly may have an unhealthy cake stand addiction.

antoinettebakingco.blogspot.com & thevelvetmacaron.blogspot.com

We are so proud of this website and so happy to have an amazing following around Oklahoma. Thank you to all of our contributors and amazing friends! Congratulations!!

We would also like to give a shout out to our fellow Tulsa Bloggers:
Tasha Does Tulsa – Best Culture & Best Tulsa blog (Wow…2 Awards! Congrats Tasha, you are Da Bomb!)
Art of Manliness – Best overall blog
918 Coupon Queen – Best family blog (See her on Joyce Meyer Feb. 25)
Batesline – Best Political Blog
Pioneer Woman – Best Representation of Oklahoma
A few blogs that we feel should also be recognized are:
Joes Burger Search who was recently featured in the Tulsa World
Katie from It’s in the Details.

Again, this would not have been achievable without our amazing writers, read a little bit about each of them here.

[video link]

On March 31, 2010, Marshall Brewing and Polo Grill are teaming up to bring you a menu of excitement that is sure to please your palate.

Course 1:  Sundown Wheat – Olive oil steeped Manchego, Roasted Red Pepper, Balsamic Glaze

Course 2:  Old Pavilion Pilsner – Diver Scallops, Citrus Saffron Beurre Blanc, Sweet Corn Puree

Course 3:  McNellies Pub Ale – Acorn squash and Vidalia onion stuffed Tamale, Messy black bean mash, Polo BBQ Sauce

Course 4:  Atlas IPA – IPA braised Short ribs, Spicy Lentil Ragout, Pan Reduction, Crispy Shallots

Course 5:  Big Jamoke – Molten Coconut Jamoke Cake

Marshall Brewing Beer Dinner – Polo Grill

When: March 31st, 2010 – 6 pm
March 24, 2010 – 6 pm (Full)

Cost: $55 per person

Location: Polo Grill
2038 Utica Square
Tulsa, Oklahoma 74114

To make Reservations, call – (918) 744-4280

Since then we have been back three other times, once for the hibachi and twice more for sushi. We’ve also tried their Graduation roll, their tuna nigiri, and a few other rolls. My favorite is the Sooner, my husband’s is the Graduation, but they’ve all been great that we’ve tried.

Unfortunately the service is hit or miss. The first night we went our server was wonderful, although I know a lot of people were very angry that night because they had to wait over an hour for reservations for the hibachi. The next time we went the service was not great, the third time it was horrible (brought out incorrect rolls (multiple times), had to be asked three times to bring out a drink for a member of our party, messed up ours and the other couple’s ticket), but this last time we went it was wonderful again.

They need to invest some time in training their staff, but the food is enough to keep us going back (we’re hoping since they’re new, the staff situation will work itself out). Average price is about $8 for a roll, and it has a great atmosphere as well.

Osaka Steakhouse of Japan
(Broken Arrow)
11016 East 81st St
Tulsa, OK 74133
(918) 872-6014
www.osakasteakhouse.net

When: Monday February 22nd
Where: Genghis Grill on Cherry Street
Time: 11am-10pm Dine-in or Take-out
Why: 20% of proceeds will go to Red Cross helping fund relief in Haiti

If you have not been to Genghis yet, get there! Not only do we think the food is good, many of our readers agree with us. Below is a link where you can download their menu, watch a video and look at pictures. We encourage you not just for the awesome food, but to support a greater cause: Haiti Relief.

Tulsa Food Profile Page – Genghis Grill

Review by  Brian Schwartz

Genghis Grill – The Mongolian Stir Fry
www.genghisgrill.com
1619 East 15th Street
Tulsa, OK 74120
(918) 574-2695

Open the little wooden door, a bell jingles, the staff greets you. And yes, they are wizards — wizards at cooking, since most of them are line chefs at the restaurant. They prepare a lot of the food that’s on sale, because for me the magic of Stonehorse Market is that you can buy things prepped and ready to cook, so you can stick them in the oven and out come dishes more or less identical to those served at the restaurant. The pork chops, for example. ($5 per pound).

Thick — the thickest I’ve seen in my life — sometimes more than two inches wide, already brined in salt and spice, just pick one of these beauties from the case and run home to enjoy the best pork chop you’ve ever tasted. The flavor is so succulent, you know it isn’t from one of those big commercial CAFO farms. In fact just about all the meat and produce in this shop is from small-scale local farms (though local sometimes means Arkansas or Colorado, it’s worth going a few extra miles for the best). Or if not pork, how can you resist the chicken ($3.50 per pound)? “That’s a big-ass chicken!” I once told Tim Inman, the genius chef who runs the place. And so it was: almost 6 juicy pounds. The chickens are already rubbed with garlic and rosemary so all you have to do for a gourmet chicken dinner is heat (350 degrees, 20 minutes per pound) and eat. And the hamburger — huge half-pound patties ($1.75 or so each) of meat ground from the trimmings of the restaurant’s steaks — and you can get the steaks themselves for about $15 a pound. Fish and shrimp available too. They used to have lamb roasts, basted with rosemary ($12 per pound), which I once served to a vegetarian and converted him. Haven’t seen them for a while, but if you do, just grab them. In fact, lots of things pop up for a one time only appearance. One summer, Tim’s relatives shot some wild boar out in the hills of Little Dixie and that summer there was boar sausages and paté. Which reminds me… there are always some sort of homemade sausages (about $7 per pound, $3.50 for patty sausages), and they are all excellent. (They were restocking the meat counter when I took the photo, that’s why it looks half empty. It’s usually jammed.)

Now I have to back up a bit because, as I do in real life being a carnivore, I ran straight for the meat. But when you enter the store, the first thing you see isn’t the meat counter. There’s a case on the left full of fresh fruits, vegetables, yummy cheeses, several kinds of olives. And ahead of you is a wonderful glass case containing everything you could desire in the way of food (except for that meat). You can see them in the photo. Starting from the lower right… wonderful layered terrines, real show-stoppers if you serve them at a party, of layers of goat cheese, smoked salmon and capers ($7 per pound), other terrine varieties available. Several kinds of quiche… thick, velvety, ethereal ($3 per slice). Tiny elaborate mini-cakes and pies for dessert (from $2 to $5 each). Prepared potato and pasta salads (about $5 per pound). Some prepared main dishes such as moist juicy meat loaf (about $5 per pound). Some Italian charcuterie. And atop it all, breads baked fresh each day… lots of kinds. I love the ciabatta ($4 for a huge loaf). Some of the best bread I’ve ever had and better than that served in any restaurant I’ve been to.

Out of camera range is a counter with some canned gourmet goods and some bulk grains… some truly excellent rice, for example, for $1 a pound. They have arborio too, but it’s more. And a huge glass showcase with entrees from the restaurant, which are vacuum sealed in plastic pouches, so you can put them in boiling water and enjoy the Stonehorse experience at home. They run about $10 each.

Taking all these photos made me hungry, so of course I stopped at the restaurant next door for lunch. I used to go there every week, haven’t lately and they have missed me. I had fried red snapper atop black beans with an avocado salad on the side. ($12) The avocados were especially flavorful, and yes the Market sells them, for $2.

About the Author:
Born in NYC, age 0, on my birthday. College in Oxford (Meaning cow crossing a stream in Chinese) at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately.

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Stonehorse Market
1748 Utica Square
(918) 712-9350
www.uticasquare.com
open 10 to 7 but closed Sun and Mon

Below is a list of the top 10 cheap eats in the Tulsa area according to the UrbanSpoon website. Urban Spoon is a national food website that happens to be very useful, especially if you have an iPhone. The website has a simple voting system and is full of honest reviews about Tulsa area restaurants. Check it out for yourself…

Best Cheap Eats

1. Compadres Mexican
2. Umberto’s Pizza
3. El Rio Verde
4. Ri Le’s
5. Mr. Mambo’s
6. Andolini’s Pizzeria
7. Baja Jack’s Burrito Shack
8. Desi Wok
9. Eloté Café and Catering
10. Phat Philly’s

Source – http://www.urbanspoon.com

Comment below and tell us what your favorite Cheap Eats are in Tulsa. We would like to take your favorites and make a poll for the Tulsa Food Polls Page. We are excited to hear from YOU!!!

We would love to share this evening with you.

You can sign-up for 1 or 2 spots by following the image link below

NOTE FOR FIRST-TIMERS: We have quite a few newcomers and friends coming to this event. I hope you really enjoy yourselves and want to come again. We’re a friendly crowd. Don’t forget your food dish and your glass. Anything you would bring for a Pot Luck dinner will do. Dress is casual, I would say dressy jeans probably typifies things, we’re very laid-back and fun. It is not necessary to wear strong perfumes/colognes as it can interfere with yours and other’s tasting experience. Some of us do take notes, but most don’t so don’t worry about that part of the event. Just come and enjoy some great wine and some greater company!

Any questions, as always please email tulsawineclub@yahoo.com.

Join Tulsa Wine Club on Facebook – http://www.facebook.com/pages/Tulsa-Wine-Club/147549535603

Picky eaters will love that Albanian dishes rely on just a few ingredients. There are no strange “chunks” swimming in “sliminess.” Of course, you do have to be open minded enough to try the ingredients that they do use (such as lamb, yogurt, zucchini, leeks, and corn).

People with the flu will love that the dishes are extremely plain. Albanians typically only use one herb or spice per dish. One. Like paprika. Or parsley. Or pepper. This mild approach to cookery takes some adjustment, but that’s the point of this adventure! Besides, fewer ingredients makes shopping easy!

The highlight of the menu was Turli Perimesh (Albanian Vegetables) (http://globaltable.wordpress.com/2010/02/10/albanian-menu/).
To find out what I thought about the entire Albanian meal, visit the Global Table.

Albanian Vegetables (Turli Perimesh)

Albanian Leek Pie

About the Author:
Do you love International Cuisine? So does Sasha Martin. After all, she lived in Europe for six years and traveled to 11 countries before her 18th birthday. Then, while earning her B.A. at Wesleyan University (Middletown, CT), she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institue of America for a year (Hyde Park, NY). In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens, right here in Tulsa, Oklahoma.

Not long after she got here, Sasha met the love of her life and decided to stick around. There was just one problem: she missed the foreign foods she grew up with. A lightbult went off when she realized “Hey, I can make international foods right here in Tulsa!” and that’s just exactly what she’s doing.

Today Sasha is on a mission to cook one meal for every country in the world. That’s 195 meals! And, guess what? She’s doing it in 195 weeks. You can can follow her journey at the Global Table or by checking out her weekly update on Wednesday’s here at TulsaFood.com

http://globaltable.wordpress.com/