Archive for June, 2009

Berry Buttermilk Cake

Posted in Eat, Photos, Recipe, Sweets on 25 June, 2009 by la fille

june09-08

(photo by lafille)

Brother O’Mara emailed this recipe to me a while back, asking if I thought it looked tasty. This is rare, since, although he can cook pretty much anything as long as he has a recipe in front of him, he has no real ability to actually choose the recipe himself. I don’t know if it’s just the immensity of the options or what, but I don’t mind since I LOVE picking out dishes. Thus, I was surprised and figured I’d make it for him since he actually picked it out and emailed it.

It turned out to be the perfect sweet for a mellow evening at home with a couple of friends. Fresh and summery (like everything I’m eating and drinking lately — I need to find some more adjectives) and great with a dollop of homemade whipped cream.

This is the verbatim recipe from SmittenKitchen. I substituted strawberries and blueberries and it turned out wonderfully. I look forward to trying it with raspberries, too!

Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009, via SmittenKitchen.com

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Link to original SmittenKitchen post.

Leave A Comment »

Summer Salad

Posted in Cheese, Eat, Entrees, Photos, Veggies with tags , , on 22 June, 2009 by la fille

june09-05

Spinach, strawberries, goat cheese, toasted pecans, red onions, balsamic. Served with bread from La Boulangerie and a nice gruner-veltliner.

(photo by lafille)

1 Comment »

Mouthwatering Meals on Magazine: Baru

Posted in Eat, Entrees, Photos, Restaurants, Reviews, Sweets with tags , , on 21 June, 2009 by la fille

large_Baru exteriorA few days ago, Flojindamesa over at Eat Drink Nola posted about Baru, a Caribbean/Tapas restaurant on Magazine Street. Of course after reading her post, Baader-Meinhof Syndrome set in and I saw Baru mentioned everywhere! Brother O’Mara has been working in that part of town this week, and suggested we check the place out on Friday night, so we picked up a bottle of Domaine Audras 2006 Julienas at Martin Wine Cellar and made our way to the lovely purple building on the corner of Magazine and Amelia Streets.

As Flojindamesa noted, Baru is strictly BYOB and charges a flat $8 corkage fee. I have no problem with this, as $8 is far less than I usually spend on drinks at a restaurant, I can bring whatever I want, and it allows me to spend more money on food!

I can’t overstate what a wonderful time Brother O’Mara and I had that evening. Even though the day had been blisteringly hot, we decided to sit outside on the sidewalk rather than wait half an hour to score an inside table, and as a result we had some great social interactions and got in a lot of good people-watching. The service was terrific — attentive and pleasant butnot overbearing — while the atmosphere was relaxed and unpretentious. And the food. Oh, the FOOD! A tapas restaurant was the perfect choice for us that night, because I had recently eaten an entire pastrami on rye at Stein’s Deli, while O’Mara was famished from a long day at work; thus I ordered one small plate and he ordered three.

Ceviche

I had the ceviche, described on the menu as “fresh gulf fish marinated in lime juice and mixed with avocado, cilantro, and pickled red onion”, and it was exactly what I was craving. The heat outside combined with my lack of extreme hunger meant this cool, refreshing dish satisfied me completely.

Pimenton Asado

This was the first of O’Mara’s dishes to come out: roasted red bell pepper marinated in olive oil and citrus, served with grilled bread. Cool and crisp, this was a terrific appetizer, especially once the juices seeped into the bread and made it all soft. Mmm.

june09-06chuzo and empanadas

Chuzo

Grilled skirt steak marinated in mojo and served with chimichurri and papas fritas. Man o nam, this was a great little piece of meat. That’s what she said. The chimichurri was nothing to sniff at, either. What a great combination of flavors.

Empanadas

Picadillo beef-filled cornmeal pies with aji. I’ve since learned that aji is a pepper native to Peru, but I wish I had more words to describe how awesome this sauce was. I tried to pick out flavors at the time of ingestion, but apparently I was too wrapped up in the moment to remember anything noteworthy. You’ll just have to trust me that it was FANTASTIC!

Since we didn’t have to pay for a bottle of wine, we decided to go for two desserts, the Tres Leches Cake and the Mango Flan, both of which were presented beautifully and served as delightful finishes to the meal. Look at that use of fresh fruit!

june09-07tres leches cake and mango flan

The combination of great food and great wine was enough to make it an evening to remember, but we were lucky enough to make the acquaintance of one Manolo, who was eating dinner there with his family and turned out to be very close friends with Baru’s owner, chef Edgar Caro. Manolo took a shine to us, and insisted we go back to the kitchen to meet Edgar, which we were glad to do. It’s always a pleasure to be able to interact on a personal level with someone who has created such a wonderful, comfortable environment for his patrons.

I really cannot wait to make a return trip to this little gem of a restaurant.

Baru Bistro and Tapas

3700 Magazine St
New Orleans, LA 70115-2637
(504) 895-2225

(exterior photo by David Grunfeld of the Times-Picayune, food photos by lafille, taken with O’Mara’s new iPhone)

1 Comment »

Recipe: Simple, Fresh Fish Italian Style

Posted in Eat, Entrees, Recipe on 20 June, 2009 by la fille

An oft-used recipe from Lynne Rossetto-Kasper. Fast, simple, and healthy — it’s pretty much perfect! I served it with the cold couscous salad that also came via The Splendid Table and that you’ll find below.

INGREDIENTS

- 4 cloves garlic, crushed
- 8 branches Italian parsley
- 1 teaspoon salt
- Water
- 1 to 1-1/2 pounds firm-fleshed fish fillets, or thick-cut steaks (tilapia, cod, salmon, etc.), or whole fish weighing 2 to 3 pounds
- Good tasting extra-virgin olive oil
- 2 medium lemons, cut into wedges
- Additional Italian parsley branches for garnish
- Salt and fresh-ground black pepper

RECIPE

1. In a 12-inch skillet or sauté pan combine garlic, parsley, and salt in water about 2-1/2 inches deep. Bring to a simmer, cover, and cook 5 minutes. Measure fish pieces for thickness. Cooking time is 8 to 10 minutes per inch of thickness.
2. Slip fish into the water, adjusting heat so the liquid shudders but doesn’t bubble. Cook 8 to 10 minutes to the inch, or until all but the very center of each piece of fish is opaque. Check by making a small slit in the thickest part of the fish.
3. As each piece is done, use a pierced spatula to lift it onto a heated platter. Garnish with lemon wedges and parsley branches, and serve immediately. At the table, invite everyone to season their fish with salt, pepper, drizzles of olive oil, and fresh squeezed lemon.

Leave A Comment »

Couscous Salad with Spinach, Parsley and Spring Onions

Posted in Eat, Recipe, Veggies on 20 June, 2009 by la fille

This being my first summer in New Orleans, I’m finding the necessary changes to my lifestyle fascinating. I’ve had to buy practically a whole new wardrobe, and the heat means I have to reschedule all of my activities, from errands to exercise, to make the most of cooler (relatively) mornings and evenings. There are so many great recipes to discover that help alleviate the effects of the heat, as well. Brother O’Mara and I have been eating salads almost every evening we stay home, and since they are usually greens-based, this one was a welcome change a couple of nights ago. Crisp lemon and onion, fresh parsley, spinach for texture– couscous never had it so good!

Couscous Salad with Spinach, Parsley and Spring Onions

INGREDIENTS

1 teaspoon fine sea salt
1-1/3 cups hottest possible tap water
1 tablespoon freshly squeezed lemon juice
1 bunch fresh parsley, leaves only (2 cups loosely packed)
1 tablespoon extra-virgin olive oil
3 spring onions or 6 scallions, trimmed and cut into very thin rings
5 ounces fresh spinach, rinsed, dried, stems removed, and cut into chiffonade (4 cups loosely packed)
3 tablespoons Creamy Lemon-Chive Dressing (recipe follows)

RECIPE

1. In a large, shallow bowl, combine the couscous and the salt. Toss with a fork to blend. Add the water and fluff until the grains are evenly separated. Set aside and occasionally fluff and toss the grains until all the liquid has been absorbed, about 3 minutes.
2. In a food processor or a blender, combine the lemon juice, parsley leaves, and olive oil and process until the parsley is finely chopped. Toss the parsley mixture and the spring onions with the couscous. (This can be prepared up to 8 hours in advance and refrigerated.)
3. At serving time, toss the spinach chiffonade with just enough dressing to evenly coat the greens. Add the dressed spinach to the couscous mixture and toss gently to blend evenly.

Creamy Lemon-Chive Dressing

Makes 1 1/4 cups

INGREDIENTS

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives

RECIPE

1. In a small jar, combine the lemon juice and the salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before serving.

Excerpted from Vegetable Harvest by Patricia Wells. Copyright 2007 by Patricia Wells.

Leave A Comment »

‘Tis the Season(al): Abita Satsuma Wit

Posted in Beer, Imbibe, Photos, Reviews on 18 June, 2009 by la fille

june09-04(photo by lafille)

Another summer, another refreshing witbier hits the market.

I’ll admit, I’m pretty picky when it comes to this style. Belgian wittes are some of my favorite beers, especially when the thermometer starts creeping upwards of 90 degrees. Wittekerke in a can is my favorite summer beer, but I haven’t found it in NOLA yet, so I’ve been drinking Hoegaarden. Last week, Brother O’Mara brought me a bottle of Abita’s new Satsuma Wit, and of course I had to give it a try.

Color: hazy gold

Nose: creamy, malty, and citrusy–the satsuma really comes out in the aroma

Taste: very light (natch); not very well-balanced with a slightly metallic aftertaste; the satsuma is strong in the nose, but not so much on the tongue

It’s definitely passable, but needs work to be able to compete with Blue Moon or something of that ilk. I’d really like to taste it on tap, though. It may be totally different.

Leave A Comment »

Cocktail Recipe: Tequila-Cucumber Highball

Posted in Cocktails, Imbibe, Photos, Recipe with tags , , , on 18 June, 2009 by la fille

june09-03

(photo by lafille)

While it’s fun fun fun to try all kinds of different cocktails at bars, when it comes to mixing at home, I tend not to vary a whole lot. This spring and summer, for example, has been mainly Dark and Stormys, Mint Juleps, and Margaritas.

Now I’ve got another refreshing libation to add to my summertime repertoire.

Thanks to Rhiannon at Cure, I’ve been introduced to the deliciosity of cucumber cocktails and now I can’t stop making my version of her version of Dale DeGroff’s Anejo Highball. DeGroff’s original didn’t contain cucumber, but Rhiannon adapted it to include some, and the thing I came up with in the kitchen today, while not exactly what she made me, is utterly delightful. If it didn’t contain a heady dose of Cuervo, I’d be drinking it constantly. As it is, I’ll try to limit it to cocktail hour.

Plus our garden is overrun with cucumbers and I’m delighted to find something to do with all of them!

Tequila-Cucumber Highball à lafille

2-3 inch hunk of cucumber, chopped
Juice from ½ a lime
½ oz. simple syrup
1 ½ oz. tequila
1 oz. soda water

Muddle cucumber, lime juice, and simple syrup in glass. Pack with ice, top with tequila and soda. Drink on the front porch.

Leave A Comment »

Delightful Dishes at Cure

Posted in Bars, Cheese, Eat, Entrees, Photos, Reviews, Veggies with tags , on 10 June, 2009 by la fille

IMG_3341 copy

Another post about my favorite bar in town, but this time, let’s focus on the food, shall we?

Chef Jason McCullar has created some fantastic small plates to go with the high-quality cocktails, and every dish I’ve tried has failed to disappoint.

Note: In the interest of full disclosure, Cure wanted Brother O’Mara to come take some photographs for them, thus giving us the chance to taste a lot of things in one visit. I feel extremely lucky to have had a had such an opportunity, as my finances would not have allowed me such a feast otherwise. Brother O’Mara does not make his living taking pictures and only took the job because of his love for Cure. We will continue to support them in the future, even when the goodies are not on the house, so I feel this article is by no means a conflict of interests.


IMG_3383 copy

Orange Salad

A delightfully fresh combo of Bibb lettuce, fresh orange, sweet pickled red onion, herbs, and olives in a sherry vinaigrette.

IMG_3394 copy

Chopped Duck Liver Crostini

Sherry marinated duck liver, served on toasted bread with a bit of lava salt. We shared this with Ricky and Rhiannon, our bartenders, and it quickly disappeared.

Chilled Watercress Soup

Vegetable stock, watercress, and avocado, topped with a dollop of mango tartare. The sweet/tart combo of the mango tartare really added a sparkle to this refreshing summertime soup.

East Coast Crab Roll

Lump crabmeat tossed in citrus aioli, served with Bibb lettuce on a toasted bun. I lucked out and got to eat this delight all by myself since SOMEONE I know doesn’t eat seafood. The crab was so tasty, and Chef Jason’s homemade butter made the toasty bun incredibly rich and mouthwatering.

Cheese and Meat

These are rotated pretty regularly, I believe, but last night we enjoyed chorizo, Serrano ham, Saint Andre triple crème, and Valdeon blue, in addition to crusty bread, dates, spiced almonds, cornichons, and marinated olives.

IMG_3346 copy

In case you’re concerned, this is not a full order.

Pincho Ribs

We even got a bite of Chef Jason’s rib special, which he spices with Spanish-style seasoning salt, angostura bitters, and a sherry gastrique. They were fall-off-the bone tender, and the dry rub added great savory flavors to a piece of meat I usually associate with sweet barbecue.

A thousand thanks to Jason McCullar and Neal Bodenheimer for their hospitality. It was a night I will remember for a long time to come.

(all photos by Brother O’Mara for promotional use by Cure)

4 Comments »

Recipe: Grilled Pork Tenderloin with Pineapple-Mint Salsa

Posted in Eat, Entrees, Recipe with tags , , on 5 June, 2009 by la fille

may09-08

Pre-salsa

One of my favorite things about warm weather is cooking outside. Growing up, Cap’n Will instilled in me idea that grilling isn’t just for special occasions– it’s super easy and works for weeknight meals as well as Sunday cookouts. Thus, I recently got a small charcoal grill and have been using it to make dinner probably about twice a week.

The other night I wanted something fresh and summery, so I picked up a pork tenderloin and a pineapple with which to dress it. What a nice meal! The pork was super tender and juicy, and the pineapple salsa had just the right balance of sweet, tart, and hot. I will definitely make this concoction again, but next time I want to chop up the pork and put the whole shebang in a flour tortilla, maybe with some white cheese or sour cream…similar to the much-loved burrito al pastor at Juan’s Flying Burrito. Now THAT would be delicious. Actually, I have to go find a snack now because thinking about pork and pineapple tacos has made me ravenously hungry.

Ok, where was I? Right. Pork and pineapple salsa onde grill.

Grilled Pork Tenderloin with Pineapple-Mint Salsa

serves 2 with some leftovers

INGREDIENTS

1 medium-sized pork tenderloin

1/2 tbsp. vegetable oil

salt and freshly-ground black pepper

1 1/4 tsp. ground cumin

half a pineapple, peeled and chopped

1/4 of a medium-sized red onion, diced

1/2 to 1 green chile pepper, depending on your spice tolerance, minced

juice from half a lime

one sprig’s worth of mint leaves, chopped (about 1 1/2 tbsp.)

RECIPE

Note: My grill technique is very, shall we say, organic. I don’t really have any guidelines or hard-and-fast rules I go by– I just cook it ’til it’s done. So I apologize, but you’re on your own as far as grill tips go.

1. Stir together the oil, cumin, salt, and pepper, then rub it on your meat. That’s what she said. I let it sit for an hour or two, but you can season the pork right before you cook it as far as I’m concerned.

2. Stir together pineapple, onion, chile pepper, mint, and lime juice. I muddled it just a little also, to make it a bit juicier.

3. Cook the pork loin until it’s just barely pink in the middle, remove from heat and let it sit for 5 minutes or so. Slice and serve with the salsa on top.

3 Comments »

Herbsaint named to the Fine Dining Hall of Fame

Posted in Restaurants, Words with tags , , on 3 June, 2009 by la fille

By Ian McNulty, from Gambit’s New Orleans Blog:

Chef Donald Link’s restaurant Herbsaint has been named to the Fine Dining Hall of Fame, a list of top restaurants around the country compiled annually by Nation’s Restaurant News, a restaurant industry publication.

Nation’s Restaurant News says that more than 220 restaurants have been inducted into its Fine Dining Hall of Fame since the awards were established in 1980. Chef John Besh’s Restaurant August was inducted in 2007.
The 2009 inductees were nominated by past winners and selected by the magazine’s editors. Criteria included excellence in food quality, professional service and a memorable ambiance. Check out the rest of the list here.
Link originally opened Herbsaint in 2000 along with chef Susan Spicer, under whom he worked as sous chef at Bayona in the early 1990s. It served as the springboard for much more culinary entrepreneurialism from the Louisiana native. He opened Cochon along with co-chef Stephen Stryjewski and last year they opened the related Cochon Butcher, an upscale meat market and sandwich shop attached to the Warehouse District restaurant. Earlier this year, Link opened an events hall and private dining facility called Calcasieu on the second floor above Cochon. This spring he also published his first cookbook, titled “Real Cajun.”
Still Herbsaint has remained Link’s flagship, where his French-meets-Southern cuisine and passion for cured meats and other made-in-house touches consistently puts it at the top of the pack for fine-dining restaurants in New Orleans.
The magazine also named chef Alice Waters of Chez Panisse in Berkeley, Calif., as its 2009 Fine Dining Legend, an honor bestowed on Ella Brennan of Commander’s Palace in the past.

– Ian McNulty

Link to original.

Leave A Comment »