Monthly Archives: June 2016

Hummus in the land of gumbo: Israeli restaurant stands out in New Orleans

In 2015, he opened his namesake restaurant , a bustling Israeli eatery on chic Magazine Street that the James Beard Foundation last month named the Best New Restaurant in the U.S. The food harkens back to dishes he grew up with, drawing on culinary influences from Yemen, Bulgaria, Morocco and Turkey.

There’s the lutenitsa, a spicy Bulgarian relish, and the shakshuka, a North African dish of eggs, chili peppers, tomatoes and onions.

With a fulltime job at Harrah’s Hotel, Shaya also worked on his days off at Restaurant August for famed New Orleans chef John Besh

Shaya recalls cooking red beans and rice with ingredients from a looted Wal-Mart, feeding volunteers who were helping rebuild Willie Mae’s Scotch House , and struggling to reopen the steakhouse where he was then the head chef.

When he returned, he started sneaking Israeli influenced dishes onto the menu at Domenica – a head of roasted cauliflower served with whipped feta cheese was extremely popular.

Instead his partner, Octavio Mantilla took him to the chic – and expensive – Magazine Street locale, complete with a courtyard and an upstairs private dining room.

Many of the city’s po boy shops now offer pickled vegetables, and Williams says she’s found shrimp Creole flavored with lemongrass – both reflections of the city’s Vietnamese influence.

Via:: Food


Cinnamon berry shortcake isn’t short on flavor

Strawberry shortcake has always been a favorite dessert of mine – it reminds me of the carefree days of summer at my grandparents’ house, where we’d buy strawberries by the pound and eat them in just about everything. Since we eat shortcake all summer, I’ve created a recipe that includes a little extra fiber and protein by subbing out half the white flour with whole wheat flour (whole wheat pastry flour is particularly great for baked goods if you happen to have some). […] the flaky texture comes from just a little bit of butter, while low-fat plain Greek yogurt subs in for the traditional heavy cream and buttermilk. The berries are made perfectly tangy and sweet with some balsamic vinegar and brown sugar, an homage to my grandma who used apple cider vinegar in just about everything, including her berries for shortcake. The final touches of mint and orange zest add nuanced flavor, so the berries shine through without a ton of extra sugar. […] instead of whipped cream, I mix up a luscious vanilla cream from part-skim ricotta and Greek yogurt. In a medium bowl, toss together the berries with the balsamic vinegar, brown sugar, orange zest and mint and place in refrigerator while you make the biscuits. […] make the cream: in a small bowl, mix together the ricotta cheese, yogurt, vanilla and brown sugar until smooth. Nutrition information per serving: 255 calories; 80 calories from fat; 9 g fat 5 g saturated; 58 mg cholesterol; 422 mg sodium; 36 g carbohydrate; 4 g fiber; 13 g sugar; 9 g protein.

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Where to take dad this Father’s Day weekend

Father’s Day is Sunday, which means if you haven’t yet purchased a gift, it’s time to start thinking about it. If you can’t imagine buying your dad yet another set of golf tees or a tie he’ll never wear anyway, there’s always a good-old-fashioned family dinner. The folks over at the geolocating app Foursquare mined their data to find the top 10 Houston barbecue joints.

Via:: Food


Up your barbecue game with these recipes

[…] there’s nothing wrong with following a good recipe to create versions of your favorite smoked meats, sauces and essential side dishes. 4 cups defatted beef broth, preferably homemade 2 tablespoons unsalted butter ¼ cup chopped celery ¼ cup minced garlic Reduce heat to a simmer; add bay leaves and oregano. […] melt butter in a nonstick skillet over medium-high heat. Add onion, celery, bell pepper, garlic, Beef Rub, mustard, salt, white and black peppers and cayenne. Add lemon juice, zest, soy sauce, vinegar and oils to simmering broth. Cook bacon in a nonstick skillet until soft but not crisp, about 6 minutes. 2 tablespoons plus 1½ teaspoons Worcestershire sauce Combine all ingredients in a saucepan and warm gently over medium heat, stirring occasionally. Mix the ketchup, both vinegars, soy sauce, garlic an onions powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from heat, stir in espresso, and add brisket drippings to taste. In a separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes. ¼ cup finely minced green jalapeño (seeded, ribs removed) 3 tablespoons unsalted butter, melted and cooled to room temperature 2½ to 3 cups unbleached all-purpose flour ½ pound white cheddar cheese, grated (about 2 cups) Melt 1 tablespoon butter in small skillet over low heat. In medium bowl, combine 2½ cups flour, 1½ cups semolina flour, sugar and salt. Gradually add dry ingredients to milk mixture; mix until a stiff dough forms.

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‘Lost Recipes’ tells story of bygone restaurants, inns

A new cookbook called “The Book of Lost Recipes” remembers classic dishes from long-gone hotels, iconic restaurants and roadside eateries of yesteryear. A recurring theme in the book, out this month from Page Street Publishing, is how immigrant chefs took ethnic food mainstream. Other dishes in the book were beloved by regular folk, such as chicken soup and mac-and-cheese from Horn & Hardart’s, the famed automat. […] how a dude ranch in Tucson, Ariz., opened an upscale restaurant called The Tack Room so that its guests – who came to Arizona to escape cold weather – could enjoy fancy meals such as veal with chanterelle mushrooms after a long day of riding horses. Saxena not only pored over old guidebooks to see what restaurants were recommended as worthwhile for diners to seek out on their travels, but she tracked down descendants of chefs and restaurant owners to get their stories. […] other dishes would be right at home in any hipster cafe in Brooklyn, such as bratwurst and sweet-and-sour lentils, created by a German immigrant, Henry Thiele, a famous restaurateur in the Pacific Northwest who was admired by none other than a young James Beard. Whisk together the flour, water and salt, and grease the pan lightly with vegetable oil or butter, using a towel to apply so all corners of the pan are covered. Remove blintzes to a paper towel to drain and place on a heated serving platter.

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Last week’s most popular beer gardens

Last week, we listed the top-ranked beer gardens in Houston, hoping to give you a leg up on Memorial Day planning. And it seems you listened — at least a little.

The folks over at Swarm, the geolocating social media app that allows you to check in around Houston and the world, ranked the most popular beer gardens in Houston for last week. And one of the spots we tipped you off to last week ended up high on the list.

Want to know Houston’s top spot for grabbing a sip outside? Flip through to find out.

Via:: Food