MMMMMulberry!!

Ladies and gentlemen, may I present to you the Mulberry cheeseburger.

Just take a minute to let it sink in.  It is a true thing of beauty.  To date, this is my favorite burger in all of Austin.  I can't tell you all of the specific ingredients that go into this perfect burger concoction, but there are some things in life that do not need to be understood... just accepted.

Mulberry is located at the base of the 360 building at 3rd and Nueces.  It is a small bar that has a lovely selection of wine and beer.  And the food... drool.  Have you ever had hot roasted olives?  Such an experience.  And the Devils on Horseback?  Fruit (dates) stuffed with cheese (Asiago) and wrapped in the the meat of the god's... BACON!!  And Butterscotch Brulee... there are no words.

But let us get back to the issue at hand.  Here, just in case you needed a reminder:

A juicy beef patty is paired with lettuce, tomato, Gruyere cheese and crispy pancetta.  But that's not all... oh no.  Top all of that off with a perfectly cooked and seasoned fried egg.  Smooshing the two halves together results in the egg yolk breaking and drenching the entire burger in its rich creamy goodness.  I'm unsure of the bread 'cause I'm totally blissed out at this point, but it holds all of these ingredients together without getting soggy, which I appreciate.*

At $14, the price is a little steep especially considering that it doesn't include the usual french fry accoutrement, but if you go at Happy Hour, then it's reduced to $11 and frankly, it's so satisfying and delicious you really don't miss the fries at all.

Being in public is the only thing that's stopping me from licking this plate.  :o/

*Update 10/5 - After having another one of these last week, I realized that this burger is being held together with a ciabatta roll.  Soft and yet chewy, perfectly paired ciabatta.  Sigh...  :o)

Dinner Indecision

So, sometimes I'm indecisive. For my friend Sarah's wedding, I bought 10 dresses. Yep. TEN. I had a hot date and I wanted more than just my opinion (usually I'm completely capable of dressing myself, I promise). So a mere week before her wedding, I asked her to come over and... well... check me out. :o) But in return, I offered to feed her. Any excuse to entertain, really.

But then it happened again!! I figured out what I wanted to make for both a starter and a dessert but I was having trouble deciding on an entree. A conversation with my friend Jon was immensely helpful.

Me: I'm making dinner for Sarah tomorrow. Mixed berry mascarpone tarts and a gorgeous watermelon salad. Need to figure out what I'm doing for an entree though. :) Dessert was the first thing I decided on!

Jon: Unless there's vegetarian concerns, how about lamb?

Me: No concerns at all. Why Jon, that sounds perfect actually. :) Maybe some herbed new potatoes on the side.

Jon: Sounds good. I like something almost gamey and hearty before having a sweet dessert with a little savoriness to it like yours sounds.

(Thank goodness for foodie friends.)

Having never cooked lamb however, this required a lot of research. I think I read 20 or so recipes before deciding which method I wanted to use. I wanted something easy (chops, fo' sho') and non-traditional (no mint jelly!). Below are the fruits of my labor.

First Sarah and I partook in a delicious savory watermelon salad:
1/4 cup Extra Virgin Olive Oil (EVOO)
1.5 T fresh lemon juice
1/2 t Tabasco
Salt and pepper
1/2 small can chopped black olives
1/2 small red onion, thinly sliced/chopped
1.5 lbs seedless watermelon, chopped into bite-sized pieces
1/4 flat leaf parsley, chopped
1/2 c feta cheese, crumbled

In a small bowl whisk the EVOO, lemon juice and Tabasco together and season with salt and pepper to taste. Stir in olives and onion pieces. In a larger bowl, pour dressing over watermelon chunks and sprinkle with feta and parsley.

  

  

For the main course I found a lamb chop recipe with a gorgeous, tangy, silky lemon sauce:
6 thick lamb chops (mine were an inch thick... thank you Costco)
1 c chicken broth
1 t cornstarch
Zest of one lemon
3 T lemon juice
3 t Dijon mustard

Chops: Pre-heat the broiler. Sprinkle both sides of the chops with salt and pepper (can also rub with rosemary, but I forgot to). Broil chops for 4-6 minutes on each side, until desired doneness. I think I cooked mine for 4 minutes on each side and they were medium rare.

   

Lemon Sauce: Mix broth and cornstarch in a saucepan until cornstarch is mostly dissolved. Add zest, juice and mustard. Cook over medium heat until the sauce thickens. Spoon over chops.

I also roasted some new potatoes in my typical vegetable roasting fashion. Clean and halve potatoes. Sprinkle with salt, pepper and chopped rosemary and drizzle with EVOO. Toss to coat and roast at 450 degrees for 20 minutes.

  

Then we took a small respite for a fashion show. Sarah was so patient and kind with all her "ooh-ing" and "ah-ing." :o)

For dessert, mixed berry mascarpone tarts. Bite-sized, creamy, fruity deliciousness:

3 cups frozen mixed berries
3 T granulated sugar
1 t lemon juice
1/2 c mascarpone cheese
1/2 t vanilla extract
3 mint leaves, finely chopped
1/4 c fresh berries of choice
24 store bought phyllo pastry cups (I was unable to find these and had to make my own out of phyllo sheets.)

In a small saucepan heat the berries over low heat for about 5 minutes. Place the cooked berries in a strainer over a bowl and allow to drain thoroughly. Use the back of a spoon to extract any additional liquid. Set the liquid aside.

  

Gorgeous!!!!!

Combine the berries with the cheese, 1 tablespoon of sugar, the vanilla and mint leaves and mix until well combined. (Filling can be kept covered in the refrigerator for up to six hours. Allow to return to room temperature before filling the tarts.)

Add the liquid from the berries to a saucepan along with 2 tablespoons of sugar and the lemon juice. Simmer over gentle heat until the liquid reduces and covers the back of a spoon, about five minutes. Combine with the fresh berries.

Divide the cheese mixture between the pastry cups and top with fresh berries. Serve immediately.

  

So what was the final decision?

Savory Sweet Paninis

My friend Monique made this sandwich for me this past winter and it was delicious! But, being the meat eater that I am, I questioned what this concoction would taste like with some prosciutto. Let me tell you… it’s AMAZING!

For this sandwich you will need:
Rosemary bread (sourdough or ciabatta… something with a nice chewy crust)
Brie (1 wedge will make approx 4 sandwiches)
A pear or apple (approx ¼ fruit per sandwich)
Prosciutto (2 slices per)
Arugula (small handful for each)
Dijon Mustard
Extra Virgin Olive Oil (can sub butter)
Honey (just a drizzle)

For each sandwich, lightly brush the outsides of the bread with the EVOO. On one of the inside slices, spread a thin layer of mustard. I layered my sandwich with alternating sticky/non-sticky ingredients for optimum stay-togetherness, but I’m particular like that (feel free to get wild!): bottom bread with mustard, arugula, brie, fruit, honey, Prosciutto, bread. Grill in a Panini press until bread is toasted and cheese is melted.

 

Ohhhhh yyyyeeeeaaaahhhh...

Notes:

Fruit – This go-round I used an Asian pear. The last time I made this, I used a combo of pears and apples. Go with what you like and what’s ripe and in season.

Cooking method – I don’t have a Panini press. I just cook these like any other grilled cheese, on medium high heat using my spatula to press down on the sandwich and flipping once. You could also try a George Foreman grill, a brick covered in tin foil or another heavy skillet to weigh the sandwich down.

I also made Brussels sprouts with this meal. Now, I know what you’re thinking. “Brussels sprouts?!? There better be cheese sauce!” I personally love Brussels sprouts (I support cabbage in any form), but I realize that’s not the norm. My Uncle Chuck maintains that most people don’t like Brussels because of their bitterness and claims that if people had access to fresh Brussels that had sustained a good frost, more people would be fans. As it is, growers can’t afford the risk of a frost becoming a freeze and ruining the crop and therefore harvest before that can become an issue. (This man has been in the horticulture business for 20+ years. He’s very smart about these kinds of things.) :o)

In any case, the particular version of Brussels that I made with this meal comes to you from The Barefoot Contessa. Usually when I find an interesting recipe, I end up changing something. This recipe however is spot on, and I’ve found no reason to change a thing. Find the recipe here. I made these sprouts for my friend Dustin one time (a Brussels skeptic for sure, but a good eater in that he’s willing to try anything) and he has since requested them specifically. A convert who, in conversations, describes these sprouts as, “THE SHIT!!” :o)

As an FYI, when it’s just me, I like to roast Brussels with just EVOO and salt and pepper. Try a flavored EVOO (mushroom, truffle) for added flavor. Truth be told, I prepare most of my vegetables this way if I’m not steaming/boiling them. Clean and trim veg, sprinkle with EVOO, salt and pepper, toss to coat and bake at 425 degrees for 10-30 minutes depending on the heartiness of the vegetable. Stir once during cooking.

Texas Caviar

My Aunt Debie first brought this recipe into our family and it became an instant must-have at parties.  It's a giant mess of colors and flavors and it's most definitely a fiesta in a bowl (and your mouth)!  Even your non-veg friends will be surprised with this easy to make dip.

1 can black eyed peas
1 can black beans
1 can white hominy
1 can garbanzo beans
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
3 roma tomatoes
1/2 yellow onion
1-2 jalapenos (with or without seeds depending on desired heat)
2 cloves garlic, minced
1 bunch cilantro
1 cup of your favorite salsa
Salt and pepper to taste

Empty all canned items into a colander and rinse.  Let drain while preparing the remaining items.

Chop all vegetables finely and place in a large bowl.  Add drained canned items and pour salsa on top of entire mixture.  Add salt and pepper to taste (go easy on the salt as you eat this with chips).  Stir all ingredients and refrigerate for at least 2 hours.  Overnight is best.  Drain and stir before serving.  Serve with tortilla or corn scoop chips.

Look at all those layers of beautiful color!!

Mmmm... cilantro.

The finished product.  :o)

Chocolate Peanut Butter Cupcakes

The first time I heard about these delicious morsels was on The Barefoot Contessa.  After throwing a batch together, and testing them out on my friends (I'm so thankful for such willing guinea pigs!) I did a little tweaking (as I am prone to do).  For anyone who enjoys that chocolate/peanut butter combo, they will become a staple.  I recently made them for a co-worker's baby-shower and one of the guests ate four.  I'm guessing they were well liked?  :o)

For ease and simplicity I prepare these using my favorite boxed chocolate cake mix.  (Feel free to make yours from scratch if you feel so inclined.)  During preparation however, replace 1/4c of the required liquid with brewed, cooled coffee.  Don't fret, your cupcakes will not taste like coffee.  It just helps to enhance their chocolate flavor.  Bake according to directions.



For the icing you will need:
1/2 cup confectioner's (powdered) sugar
1 cup creamy peanut butter
5 T unsalted butter, at room temperature
3/4 t vanilla extract
1/4 t salt
Up to 1/4 c heavy cream
1/2-1 c of salted peanuts (optional), chopped, and placed in a bowl

Allow cupcakes to cool completely.  Put the sugar, peanut butter, butter, vanilla and salt in a bowl and beat with an electric mixer until creamy, scraping the sides of the bowl down as you go.  Add the cream slowly and beat on high until the mixture is light and fluffy.  (If the mixture appears to be getting too thin don't use all the cream.)  Using a knife or icing spatula, ice each cupcake and then dip the tops into the bowl of nuts (this adds such a wonderful texture element!).

M&M Salad

This summer salad will brighten anyone’s day.  Chock full of ripe melons and fresh herbs, with a surprising savory component, this salad is SUPER easy to make, a pleasure to eat and pretty to boot!

M&M (Melon and Meat) Salad
1 personal size watermelon
1 cantaloupe
1 honeydew
1 pkg prosciutto
1 bunch basil
1 bunch mint
Extra virgin olive oil (EVOO)
Salt and pepper

• Trim of rind, seed and chop all melons into bite-sized chunks.  
• Finely chop the prosciutto.  Can also pulse prosciutto slices in a food processor until finely ground.
• Remove basil and mint leaves from their stems and finely chop or chiffonade (stack leaves, roll tightly lengthwise and slice across making strips).
• Add all above ingredients to a large bowl and drizzle with EVOO and sprinkle with salt and pepper to taste.  Toss to coat.  Salad should be slightly glossy.  Add additional EVOO and seasoning as desired.

This salad’s measurements are very arbitrary.  Don’t like cantaloupe?  Eliminate it.  Have another melon in mind?  Feel free to add or replace.  Need a vegetarian option?  Forget the prosciutto.  (Although frankly, that’s pretty much what makes this salad unique, so forgive me if I curl my lip a bit at this particular suggestion.)

Roasted Chicken

What could be more wholesome and down-home than a roasted chicken?  And although somewhat time intensive, it's a fairly easy process.  It just takes a little patience.  The result will be a juicy succulent chicken that's great for an after work meal or a special Sunday night dinner.  :o)

Ingredients:
1 whole roasting chicken (5-6 pounds)
1 bunch thyme
1 bunch rosemary
1/2 stick (4T) butter, softened (can sub margarine)
3 lemons, halved
2 heads garlic, halved crosswise
3 carrots, peeled and roughly chopped
1 yellow onion, peeled and roughly chopped
4 stalks celery, roughly chopped
Extra virgin olive oil (EVOO)
Kosher salt
Pepper

Preheat oven to 425 degrees.

Make butter rub:  Strip approximately 1T each of thyme and rosemary off thick stalks and finely chop.  Mix herbs with softened butter in bowl and set aside.

Prep:  Remove chicken innards (can discard or pan fry separately if you're into organ meats).  Rinse chicken inside and out.  Remove any pin feathers and pat chicken dry.  Place the carrots, onion, celery, and one head of garlic in a large roasting pan.  Drizzle EVOO and juice of one half lemon over vegetables and toss to coat.

Place the chicken on top of the vegetables.  Gently separate the skin from the breast (but don't remove it) by sliding your fingers between the skin and breast and making a pocket.  Using your hands, spread some of the butter rub under the skin of the chicken.  For crispy skin, pat the outside of the chicken dry once more and then liberally sprinkle with salt and pepper.  For softer golden skin, rub some of the butter mixture all over the outside of the chicken and then liberally sprinkle with salt and pepper.  Stuff one whole lemon, 1 head of garlic and a few springs of thyme and rosemary into the cavity of the chicken.  Tie legs together with kitchen twine, and tuck wings over themselves.

Cook:  Roast the chicken for one hour to an hour and a half or until a meat thermometer inserted into the middle of the thigh registers 165 degrees (be careful to avoid the bone).  Slice and serve!

Optional Extras:  Serve your roasted chicken with some roasted potatoes and asparagus.  Clean veg and chop potatoes.  Place on a foil-lined sheet pan, and either drizzle all with EVOO or toss with any remaining herb butter.  Sprinkle with salt and pepper and toss to coat.  Cook veg with the chicken for the last 20-30 minutes of cooking.

Gravy, anyone?  Remove approximately two tablespoons of the chicken juices/fat from the roasting pan and place in a medium sauce pan.  Warm over medium heat and then sprinkle in approximately two tablespoons of flour.  Whisk continuously for three minutes to eliminate the flour taste.  Stir in 1 cup of white wine, and 1/2 cup of chicken stock and bring to a boil.  Reduce heat and simmer for 5 minutes.  If overly thick, add more chicken stock or wine a splash at a time.