Houstonist

Eat This: Pola Artisan Cheeses

Kaylan Tannahill — 2009-11-16T15:23:29-06:00

Ashy and Bloomy Rind Pyramid cheeses made by Pola Artisan Cheeses here in Houston.

New on the Houston artisan foods market is Pola, a local cheesemaker. While most ‘local’ cheeses are from Texas hill country, Pola Artisan Cheeses are made right here in Houston with milk procured from small dairy farmers in the area. Pola produces a wide range of cheeses using old world methods. Varieties include both raw and pasteurized goat and cow milk cheeses.

Charoomy: Made from pasteurized cow milk, this cheese has a light texture and delicate flavor.

Ashy Rind Pyramid: Made from pasteurized goat milk, this cheese is creamy in texture and has a more tangy flavor than the cow milk. The colorful rind is delicious as well, the result of coating the rind with vegetable ash.

Bloomy Rind Pyramid: This cheese is also made from pasteurized goat milk. Bloomy cheeses age from the outside to the inside, giving them a range of texture. The tart flavor of this cheese and its velvety rind made this one our favorite.

Currently, we have only been able to find these cheeses at the Whole Foods Market on Kirby. If you have seen them elsewhere, please leave us a comment.

Photo by Kaylan Tannahill / Houstonist

Houstonist Cooks: Bean Soup

Mary Jane — 2009-11-10T14:00:00-06:00

Another cold front is breezing through H-town today, and it is causing us to have visions of hearty bean soup. We make ours with bunches of ham, because that's how we like it. However, we'll give you the very veggie option, if you are not so omnivorous. This soup is quite good the first day, but, we prefer to make it a day or two ahead of time and let all of the flavors marry and the starch from the beans break down and thicken it. This is simple, inexepensive and freezes well - so, make a nice large batch and freeze some for later.

Bean Soup

1 lb dried white beans (we prefer navy, but, you can use any white bean, even limas)
1 lb ham (you can subsitute turkey ham and cut some fat/calories)
32 oz of stock (chicken for meatatarians, or veggie - we use organic, free range, low sodium and fat chicken broth)
2-3 carrots, scraped
3 ribs celery
1 medium onion
1 medium bell pepper
3-4 cloves garlic
water
olive oil
2 teaspoons each, thyme, mexican oregano, white pepper and poultry seasoning
1 teaspoon each cayenne, black pepper, (cumin is optional, we like it)

Pick through beans for "detritus" and discard anything that doesn't look like a normal bean, rinse well and drain. Clean and dice the onion, carrot, celery, bell pepper and garlic (you can press the garlic, if you prefer - or use a heaping tablespoon of pre-minced). In a large dutch oven, preheat a good turn of olive oil and add the vegetables to begin sweating them down, stirring occasionally. While this is going on, dice the ham into bite sized pieces. Once the vegetables are soft, which should take about 5 minutes, add the stock, ham and beans. Add water to cover and bring to a soft boil, skimming all of the foam off of the top before reducing to a simmer. Add seasonings, cover and simmer over low heat for about two hours, until the beans are softened. Taste for seasoning and adjust (this is when we add any salt, if needed).

Veggie variation: Use a good vegetable stock and, once the beans are soft, add additional carrots, parsnips, broccoli, diced butternut, chayote or acorn squash - any "sturdy" vegetable you like that's in season. Just prior to serving, add chopped swiss chard or baby spinach until wilted.

Serve with crusty bread and a nice big salad!

Once we "tire" of the standard soup, we convert ours into a frugal "cassoulet" of sorts by adding smoked sausage, sliced into bite sized pieces. This stretches out our meals and keeps it "on the cheap".

Note: You can alter the spices to fit your herb garden, tarragon, basil, sage and rosemary are great in this application - our measurements are for dried herbs, when using fresh, start small and build to suit your taste. If you like the heat, toss in a chili piquin (or two) or add some minced fresh habanero. Soups are pretty forgiving, use some imagination to personalize this one!

Crave-ing a Cure: Cupcakes for a Cause

Mary Jane — 2009-10-07T13:30:00-06:00

Houston, you have until Saturday, October 10th to buy this special pink ribbon box of cupcakes from Crave and support The Lester and Sue Smith Breast Center at Baylor College of Medicine! So, hurry on over to Crave and pick up your very own box of treats (if you accidentally eat them all, when no one is looking, the calories don't really count). Each box contains two cupcakes each of Vanilla, Strawberry and Chocolate which are decorated with a pink ribbon and costs a very reasonable $19.50 per box. You should seriously consider placing a pre-order by calling 713.622.7283. These cupcakes are not available for order online! You could place an order in the morning for enough cupcakes to treat your coworkers...just saying.

Cupcakes for a Cause
Crave Cupcakes
1151-6 Uptown Park Blvd
Houston, Texas 77056
713.622.CRAVE (7283)
Mon - Fri 8:00 a.m. - 8:00 p.m.
Saturday 9:00 a.m. - 8:00 p.m.
Sunday 10:00 a.m. - 7:00 p.m.

Photo courtesy of Crave

Houstonist Cooks: Jumping Pepita Quesadillas

Michelle Calabretta — 2009-10-06T11:30:00-06:00

Ever buy a bunch of parsley or cilantro for a dish that requires a tablespoon or two? What are you supposed to do with the rest of it, other than let it get slimy and gross in the fridge? We have a solution to this dilemma: make it into a spread for quesadillas. Parsley is loaded with Vitamins A and C, and both parsley and pumpkin seeds are excellent sources of Iron. These quesadillas are a great way to sneak some nutrients into picky eaters.

Jumping Pepita Quesadillas
Adapted from The Phytopia Cookbook

Serves 4

1/3 cup raw unsalted pumpkin seeds
1 jalapeno pepper, seeded
1 clove garlic, peeled
1 1/2 cups fresh cilantro, rinsed and dried
1 cup fresh parsley leaves, rinsed and dried
1/2 teaspoon salt
1 tablespoon olive oil
1 medium tomato
8 whole-wheat flour tortillas
1 cup grated Cheddar or Mexican blend cheese

Toast pumpkin seeds in a dry skillet over medium-high heat for a few minutes. They will start to jump and pop. Stir the seeds to prevent burning.
Mince jalapeno and garlic in a food processor. Add the pumpkin seeds, cilantro, parsley, salt and olive oil. Process until you have a paste.
Finely dice the tomato. Assemble the quesadilla by spreading 1/4 of the paste on a tortilla. Sprinkle with 1/4 of the tomato and about 1/4 cup of the cheese. Top with a second tortilla. Repeat for the remaining quesadillas.
Place each quesadilla in a skillet over medium high heat. Cook on one side until toasted, a few minutes. Flip and toast on the other side. Cut into wedges and serve.

Say Bye to Little Buns, Wieners Are In

Kaylan Tannahill — 2009-10-02T16:32:45-06:00

After the summer’s craze over mini hamburgers, or sliders, hot dogs are the new food du jour. If you are not a believer, check out Ray’s Franks & More on Nance Street (north of downtown). They offer burgers as well, but the hot dogs are oh-so-good. These are a few of our favorites:

The Freddy Krueger $3.75
Deep-fried wiener topped with Scissor Sticks & cheese

The Mummy $3.75
All beef wiener wrapped with bacon

The Chupacabra $3.50
Chili Dog topped with goat cheese, jalapeños, and Curry Ketchup

The Frankenstein $3.50
All beef wiener topped with sauerkraut, brown mustard, and relish

The Clockwork Orange $3.50
Vegetarian wiener, banana peppers, tomatoes, slaw, and cheese

Don’t forget to grab an order of the Scissor Sticks, hand breaded onions fried with strips of jalapeño. Check out the website for more.

Photo courtesy of flickr user vanVleck.

Eat This: Shrimp and Grits

Kaylan Tannahill — 2009-09-23T11:45:26-06:00

Shrimp & Grits is a classic southern pairing that is easier to make than you think. Eat this dish anytime- breakfast, lunch or dinner! Try this version featuring mouth-watering Bacon Cheddar.

Serves 4-6

3 cups Water
½ tsp. Salt
1 c Corn Grits-Polenta
1 ½ c Bacon Cheddar
5 Bacon, sliced
2 cups Baby Bella Mushrooms, sliced
1 cup Onion, chopped
¾ cup Green Bell Pepper, chopped
2 ¼ cups Plum or Cherry Tomatoes, halved
1 lb Gulf Shrimp, peeled & deveined
1 tbl spoon HOT Pepper Sauce

1. Bring water and salt to a boil. Add Corn Grits, whisk in and reduce heat. Cook slowly for about 5 minutes, stirring occasionally.
2. Add cheddar, salt and pepper to taste. Remove from heat, cover and let stand for a couple minutes.
3. Sauté the bacon until crisp, transfer to a towel, cool and chop.
4. In the same pan use the bacon drippings to sauté mushrooms, onions, bell pepper, tomatoes over medium-high heat. Season with salt and pepper to taste.
5. Add shrimp and hot sauce, sauté 4 minutes.
6. Spoon grits onto plates, top with shrimp mixture and garnish with chopped bacon.

Other great grits:

Ouisie's Table
3939 San Felipe Drive, 77027

The Breakfast Klub
3711 Travis, 77002

Backstreet Cafe
1103 S Shepherd Dr, 77019

Photo courtesy of flickr user Hotspringer

Houstonist Cooks: Flaxseed Bran Muffins

Michelle Calabretta — 2009-09-22T11:30:00-06:00

September is National Prostate Cancer Awareness Month, and because we care about your health, dear reader, we are disclosing our super top secret muffin recipe. A recent study conducted at MD Anderson indicates that flaxseed may have a role in cancer prevention. In particular, prostate cancer is linked to testosterone, and the lignans in flaxseed may reduce testosterone levels. Flaxseed is also chock full of fiber, omega 3 fatty acids and B-vitamins. These muffins (adapted from this recipe) are a tasty way to get more of the tiny cancer fighting seeds into your diet, even if you don't have a prostate.

Flaxseed Bran Muffins

Makes 12 muffins

no-stick spray
1 cup wheat bran (find it in Whole Foods bulk section or at larger grocery stores in the health food aisle)
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 ¼ teaspoon baking soda
1/8 teaspoon salt
1/8 to 1/4 cup flaxseeds
1 ¼ cup buttermilk
1/3 cup agave nectar or 1/2 cup sugar
1-4 ounce single serving cup of apple sauce
1 egg
1½ Tablespoon canola oil
1 teaspoon pure vanilla extract

Pre-heat the oven to 325° F (or 350° F if using sugar). Spray no-stick spray into the cups of a muffin tin.
In a large bowl mix the wheat bran, white and wheat flours, baking soda, salt and flax seeds. Set aside.
In a smaller bowl, mix the remaining ingredients. If using sugar, mix for about 30 seconds to make sure the sugar is mostly dissolved.
Mix the wet ingredients with the dry, and stir until just combined. Spoon or pour batter into the prepared muffin tin. Bake the muffins for 18-20 minutes, until the top springs back when pressed in the center. Let cool in the pan.

Update: Divine Reserve 9

Marc Brubaker — 2009-09-22T10:30:03-06:00

You can stop holding your breath. Our good friends over at Saint Arnold have clued us in as to what the next Divine Reserve will be. As one reader correctly postured in our previous update, it will contain pumpkin. You can see the evidence here:

SaintArnold: http://twitpic.com/ipffh - Our lil' punkins Brewer Sam & Brewer Bobby with the pumpkin for #DR9 Pumpkin Imperial Stout

To be precise, Divine Reserve No. 9 will be a Pumpkin Imperial Stout. And on our part, to be honest, Houstonist has not found a pumpkin beer we've liked, but an Imperial Stout seems like as fine an approach as we can imagine. We'll toast its release with a hearty... well, Pumpkin Imperial Stout, of course.

Saint Arnold Announces DR9

Marc Brubaker — 2009-09-16T12:30:00-06:00

Despite them brewing the biggest Divine Reserve batch yet, our dear friends at Saint Arnold ran out of it pretty darn quick. Divine Reserve #8 was a Scotch ale, and if you were one of the lucky few then you managed to get your paws on some, or at least found it on tap somewhere.

The Divine Reserve's are a rare breed - short-run batches of single brews - hence the name. We were content to settle for a pair of pints and wait some time for the next incarnation, so imagine Houstonist's surprise when we opened the latest Saint Arnold newsletter to find this:

We are brewing Divine Reserve No. 9 next week for release in November or December. It will be unlike any other Saint Arnold beer we've ever made! Thanks for your support!

Anybody want to take a guess as to what it'll be?

Houstonist Cooks: Heirloom Tomato Salad

Michelle Calabretta — 2009-09-01T11:30:00-06:00

Houstonist is excited about the end of summer, and not because it means we'll get a break from the heat soon. We're natives, we can take it. Nay, we are excited because it means bumper crops of heirloom tomatoes popping up everywhere. Heirloom tomatoes are open-pollinated varieties that have been developed and passed down through generations of family farmers. These cultivars, as they are known, are selected for their desirable color and flavor. The varieties available range from green to purple, acidic to sweet and smoky. We mixed several cultivars in a salad with a minimal dressing, as these tomatoes hardly need any flavor boost.

Heirloom Tomato Salad

2 lbs assorted heirloom tomatoes
1/2 tsp salt
2 T extra virgin olive oil
1/4 cup shredded basil

Chop the tomatoes into bite sized chunks and place in a bowl. Sprinkle with the salt and olive oil. To shred basil, stack the leaves on top of each other and roll them up lengthwise. Slice horizontally to get strips. Add to the tomatoes and toss.

Photo credit Chiot's Run

Houstonist Cooks: End of Summer Margarita

Michelle Calabretta — 2009-08-25T11:30:00-06:00

Yes, we know the end of summer in Houston isn't technically until some time in October. And yes, technically we aren't cooking anything in this recipe. Never mind all that. You'll thank us, because these 'ritas are so sunny and perky that they'll have you reminiscing of summer long after the days have shortened and we can wear our cute hats and scarves in 60 degree weather.

End of Summer Margarita
makes 3-4 Margaritas

1 - 6 oz. can of frozen limeade concentrate (use the smaller sized can, and do not thaw)
6 oz. orange juice
3 oz. Triple Sec or Cointreau
3 oz. tequila
ice
lime slices for garnish

In a blender, combine the frozen limeade concentrate, the OJ and the booze. The easiest way to do this is to use the limeade can as a measuring cup. Pour in one can full of OJ, then eyeball half of a can each of tequila and Triple Sec. Blend until combined. With the blender still running add a few handfuls of ice cubes to make it slushy. Pour into pretty glasses and garnish with the lime slices.

Photo credit houseofsims

Beat the Heat, Make a Treat

Alexandria Ragsdale — 2009-08-06T15:10:00-06:00

It may not be hot enough to fry an egg, but try these dashboard cookies to make the heat a little more bearable.

One of the worst moments of any heat advisory-worthy summer day is getting in your car after a whole day or even just a couple of afternoon hours. We've been there, grabbing old fast food napkins out of the glove compartment to use as a makeshift steering wheel cover, cranking the AC up as high as it will go and rolling down the windows too. You could park in a much-coveted shady spot or you could get one of those heat shields. You can even show off your art history prowess by getting one with Starry Night on it. But the earth's rotation may leave you letting some sunlight in anyways, and our Boy Scout sensibilities are not so finely tuned that we can prevent that.

So why not be productive while your car sweats it out in the parking lot? Bake some cookies! In just two-and-a-half hours, this blogger baked a tray of delicious-looking chocolate chip cookies on the dashboard of her car. She also has a second recipe for some oatmeal cookies too, if that's your fancy. Just make sure to eat them all before they melt.

So what do y'all think? We see a cookie-themed art car in the future. Give the recipes a try and let us know how it goes!

Photo from Flickr user lori_greig.

Houston Restaurant Week(s)

Amber N Ambrose — 2009-08-06T14:00:00-06:00

Since when did eating equate to feeding others? Since 2003. Houstonians have been filling their stomachs at local restaurants while donating to the Houston Food Bank for the past 6 years through Houston Restaurant Week, founded by Cleverley Stone of “The Cleverley Show” on CNN 650 Radio News.

This year’s dates include not one, but two weeks starting Monday, August 10th and ending August 23rd.

The prix fixe, three course meals will be available at over 75 Houston area restaurants, which you can check out on the website, www.houstonrestaurantweek.com for $35, $5 of which is donated to the cause.

Last year’s event raised nearly $79,000 for the Houston Food Bank, a network of 400 charities, feeding a total of 80,000 people each week in 18 southeast Texas counties.

Houstonist Cooks: Cherry and Peach Salad with Mint

Michelle Calabretta — 2009-08-04T11:30:00-06:00

We could hardly believe our eyes when last week cherries were going for 97 cents a pound, and juicy local peaches came in at just over a dollar a pound. Houstonist got a little greedy and realized we needed a way to convert several pounds of summer fruit into a tasty dish to serve to our friends. We adapted (barely) this recipe from Epicurious to rave reviews. The sweetness of the fruit is balanced nicely with the refreshing nip of the mint. Plus there is no cooking involved so we didn't have to heat up the kitchen.

Summer Fruit Salad

Serves 4

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium local peaches, pitted and cubed

Process the mint and sugar in a food processor until finely ground. Alternatively, grind it up with a mortar and pestle mojito-style.
Place the fruit in a large bowl and sprinkle with the mint sugar. Toss to combine. Let sit on the counter for a few minutes until the sugar draws out the fruit juices. Serve immediately.

Photo credit bensonkua

$15 Dim Sum at Gigi's Asian Bistro

Amber N Ambrose — 2009-08-04T10:00:00-06:00

Gigi’s Asian Bistro in the Galleria realized that brunch is so last season and offers $15 all-you-can-eat dim sum on Sundays and Saturdays between 11 a.m. and 2 p.m. instead. It perks up weekend dining in Houston like an expensive underwire bra.

In case you’re not familiar with dim sum, it’s the Chinese version of tapas (and if you’re not familiar with tapas, google it). Little portions of food- dumplings, spare ribs and wontons are some of the offerings of unlimited dim sum served up on the weekends at Gigi’s, and almost all of them are splendidly delicious.

Don’t be fooled by the small bites. Our lunch included a small assault of tasty Asian missiles of umami. By the end of the meal, we were certainly ready for the traditional Sunday afternoon nap and in need of stretchy, elastic waistbands.

Ok, now for the good stuff. The slow but steady onslaught of yummyness started with a generous sampling of dumplings. Our favorites were the steamed chicken and ginger dumplings. They were delicate and flavorful with a punch of ginger to get your mouth watering for the next offering. The ponzu dipping sauce was salty, sour, and a tiny bit sweet.

Another notable morsel was the soft, ethereal shrimp dumpling wrapped in a dainty tapioca sheet with a buttery, smooth finish. Bite sized and perfect with the spicy ponzu sauce provided, it was a crowd pleaser and a little pillow of perfection.

The unanimous crowd favorite was bestowed upon the tamarind glazed spare ribs. Messy, sticky, sweet and meaty, the ribs had a liberal amount of tangy sweet sauce coating the perfectly bite size portions. They’re everything you love about Chinese style ribs without the things you hate (being too dry, not enough meat, not enough sauce).

Ok, now for the few negatives. Do not expect bottomless mimosas. Do not expect to get your $9’s worth of mimosa when you order one, and do not let the phrase “let me freshen that up” dupe you into thinking the mimosas are bottomless. Do not let the server convince you that you need anything extra (like the $12 order of fried rice or the $9 order of green beans). It’s not that the extras we were sold into ordering weren’t delicious, because they definitely were amazing. However, the steady rounds of dumplings, spare ribs, spring rolls and wontons were more than enough to satisfy our giant appetites.

So, if you’re ready to kick the brunch habit and try something new (and probably cheaper), head to the Galleria and prepare yourself for the ambush of dumplings and sticky rib goodness that will transpire.

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