friday faves: brews
Abita Purple Haze :: Karbach Weisse Versa Wheat
Tin Roof Blonde Ale :: Palmetto Brewery Amber Ale
These are some of my favorite beers, ranging from an all-time fave to a new discovery!
The recipe for Abita’s Purple Haze may sound weird – a lager brewed with raspberries after filtration – but trust me, this is an AWESOME beer. Its not fruity, just a little tartly sweet.
Karbach Brewing Company, located in Houston, makes a great blonde ale, but it is this Hefeweizen-style beer – Weisse Versa – that I like the best. It a delicious, crisp wheat beer.
Tin Roof Brewing Company is a relatively new brewer in Baton Rouge and Blonde Pale Ale is a really great, easy-drinking beer. Bonus points if you use it to make a “Honey Badger.”
We discovered Palmetto Brewery on a recent trip to Charleston, SC – the waiter told Whitney the Amber would go perfectly with his fried chicken and he was sold!
I’d love to know: what is your favorite beer?!
These are most definitely not Weight Watchers approved! But they are delicious and so worth it!
Growing up, my grandmother made the best snicker doodle cookies. This cupcake recipe is a fun twist on the cookies, made even better because of the rich cream cheese icing!
Traditionally, snickerdoodle cookies call for a combination cream of tartar, which is an acid, and baking soda to be used as the leavening agent. I remember Jennifer and I packing clandestine bottles of cream of tartar in our suitcases to take down to my aunt when she lived in Brazil. Many popular US products, like peanut butter, were hard enough to find in Rio — cream of tartar was impossible. Anyway, snickerdoodles are important enough to our family that a few years in Brazil couldn’t come between my cousins and their cookies!
One more thing: have y’all seen these grinders? They come in lots of flavors. My favorites are ‘cinnamon sugar’ and ‘italian herbs’. Freshly grinding the cinnamon lets it keep its sharp taste longer, so it doesn’t lose its flavor in your cabinet.
Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
1 1/2 c cake flour*
1/2 tbsp baking powder
1/4 tsp salt
1/2 tbsp cinnamon
1/2 c butter, softened
1 c sugar
2 eggs
1 tsp vanilla
2/3 c milk
Combine the flour, baking powder, salt, and cinnamon. In another bowl, cream the butter until it is fluffy and lightens in color. Add the sugar and beat until combined. While mixing, add the eggs and vanilla.
Alternate adding 3/4 c of flour mixture and 1/3 c of milk to the butter, beating to combine between each addition.
Put 18 cupcake liners into muffin pans and fill evenly with batter. Bake at 350 degrees F for 15-18 minutes. Cool, then top with Cinnamon Cream Cheese Frosting (recipe below) and sprinkle a bit of cinnamon‐sugar on top.
Cinnamon Cream Cheese Frosting
4 ounces cream cheese, softened
4 tbsp butter, softened
4 1/2 c confectioners’ sugar
1/4 c milk
1 tsp vanilla
1/2 tsp cinnamon
Cream the cream cheese and butter until creamy and smooth. Add half the sugar, milk, vanilla and cinnamon. Mix until smooth. Add remaining sugar and beat until light and fluffy and creamy.
* If you don’t have cake flour, make your own by combining 1 tbsp cornstarch with every 1 cup all purpose flour.
Makes: 18 cupcakes
Time: 1 hour
bricktown brewery, oklahoma city
Whit and I are in Oklahoma City for a quick trip to celebrate our friend Rachel’s wedding! Rachel was one of three AWESOME gals in my college Bible study. I’m so excited because even though I haven’t seen Rachel in years, she remains one of my favorite people!
We got to the hotel earlier this afternoon and wanted to kill some time before the wedding so we headed over to Bricktown Brewery to try some local beers.
We started with the 46 Star Oklahoma Amber Ale, which was so good! It was really crisp and just a little malty. It reminded me of Abita Amber and was our fave of the three we tried.
Unfortunately, the next one we tried wasn’t as great. It was the Wiley One-Eyed Wheat. When it came, it reminded me of Blue Moon in color and the fact that it was served with an orange slice. It basically tasted like watered-down Coors Light with orange juice. Bummer.
We were a little hungry so we ordered the pimento cheese plate. I could taste the Worcestershire and pimentos– it was good and definitely hit the spot.
We couldn’t leave on a low note, beer-wise, so we ordered the Remington Red. Good call. I really liked this fruity and malty ale.
All in all, it was a fun afternoon with my favorite travel partner!
friday faves
Maker’s Mark with purple & gold wax :: Baggu
Homemade Pantry cookbook :: Built NY wine tote
I’m already thinking about football season, and as my sister says, nothing smells like a tailgate like whisky does. The purple and gold wax are great additions to the Maker’s bottle!
I’ve gotten pretty good at the habit of using recyclable bags at the grocery store but I often forget to pull them out of my car when I go into somewhere like Target or J. Crew. That’s why I like to keep one of these Baggu bags folded up in my purse.
I’ve never been one for processed foods but lately I’ve gotten lazy and been buying things I could be making. I don’t have this cookbook but I want to get it because it is full of ideas of things that you can make at home, like spice mixes, ketchup, yogurt, and spelt crackers!
My friends Allison, Brooke, Chrissie and I always talk about how uncomfortable we are going to someone’s house without a hostess gift (something about being born in a confederate state). Wine is so easy because you can pick it up on the way, but it just doesn’t feel special when it is a plain bottle. I like putting the bottle in these Built NY totes and putting a ribbon through the handle. Its fun because it is really two gifts in one as your host can use the tote over and over again. (tip: I buy a few at a time on Amazon.com and keep them in my gift closet)
what i’m reading
If you’ve known me for a while, you know that I pretty much always have my nose in a book. In fact, my mom likes to tell people that I won the first and only ‘reading award’ at the archery station at Camp Kahdalea when I was a kid. My cousin Justin and friend Adam used to call me ‘bookworm’ (I know they did it as lovingly as 9 year olds could!!) and I can’t hear that word without thinking of them.
Anyway, a few of the books I’ve read the past few months were really good and I can’t stop thinking about them. If you’re looking for something to read this summer, pick one of these up.
The Red Tent by Anita Diamant
This story is told in the voice of Dinah, one of Jacob’s daughters whose life is just hinted at in the Book of Genesis. The author imagines the traditions and turmoils of ancient womanhood–the world of the red tent. It begins with the story of the mothers–Leah, Rachel, Zilpah, and Bilhah–the four wives of Jacob. They love Dinah and give her gifts that sustain her through childhood, a calling to midwifery, and a new home in a foreign land.
Bel Canto by Ann Patchett
This is a beautifully written book chronicles the relationships that are forged when a band of gun-wielding terrorists takes the revelers at a party in the home of a politician hostage. What begins as a panicked, life-threatening scenario slowly evolves into something quite different, a moment of great beauty, as people from different continents become compatriots.
Russian Winter by Daphne Kalotay
This story was told in flashbacks by a former Bolshoi Ballet star who finds herself overwhelmed by memories of her homeland, and of the events, both glorious and heartbreaking, that changed her life half a century earlier. The author’s descriptions of Moscow as a closed society during Stalin’s regime are vivid and harsh, but the scenes where Nina is dancing are beautiful and sublime.
Defending Jacob by William Landay
The main character’s world is rocked when his son is accused of a cold-blooded murder. This book isn’t just about a father defending his son, but goes deeper and looks at what happens to a family in crisis.
I’d love to hear your book suggestions. Let me know in the comments if you’ve read anything good lately!
{images and information from Amazon.com}
harris
Emmy Lou got a brother in February!
My cousin Renee had been on the lookout for a friend for EL at Yelp! BR and she texted me Harris’ picture a few days before she was headed to Houston for an engagement party. I told her to bring him along and the second he got here I knew he would be a part of our family!
Emmy Lou, on the other hand, wasn’t so sure. It wasn’t love until fifth or sixth sight! Though they didn’t hit it off immediately, it only took two days for them to become best friends. Now they follow each other around all day long.
They both really like to sit in Whitney’s or my lap together. On top of each other. And they both agree that they don’t like going to the groomers.
Needless to say, we’re having a lot of fun with two dogs in the house! They’re both little vacuum cleaners so they’ve gotten a few tastes of blog food!
(lightened up) mac and cheese
There are just some things you have to avoid when you are watching what you eat. Fried chicken is a prime example. Mac and cheese is another. But with a few smart substitutions, you can lighten up macaroni and cheese and not feel guilty about indulging. I like this recipe because it is really creamy, and the sharp fat-free cheddar cheese and seasonings make it taste just like regular macaroni and cheese.
Boil the pasta according to package directions and drain. Set aside.
Follow the instructions below to make the sauce:
Pour the cheese sauce over the drained pasta and combine.
Taste the macaroni and cheese to see if you need more seasoning. I needed more salt and cayenne!
You’re done! Serve immediately.
(Lightened Up) Mac and Cheese
8 oz. whole-wheat farfalle pasta (feel free to substitute any other whole wheat pasta such as fusilli or macaroni)
1 1/2 c fat-free half-and-half
8 oz. shredded fat-free sharp cheddar cheese (I like the Lifetime brand because it comes from cows not treated with rBST hormones)
2 oz. shredded parmesan
1 tbsp. butter
1 tbsp. + 2 tsp. flour
2 tsp. worcestershire
1 tsp. mustard powder
2 tsp. salt
1/4 tsp. cayenne
Boil the pasta according to package directions.
In a saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Continue whisking for another minute until it has slightly darkened in color. Add the half-and-hald and continue to whisk. Once it is smooth, add the worcestershire, mustard powder, salt and cayenne. Continue cooking over medium heat, stirring constantly, until the sauce has thickened and coats the back of a spoon. Remove from heat and add the shredded parmesan and cheddar. Whisk until the cheese has melted and the sauce is smooth.
In a bowl, combine the drained pasta and cheese sauce. Mix well and taste for seasoning. Adjust seasonings as necessary. Serve immediately.
Time: 35 minutes
Servings: 6
WW+: 5 points per serving (3/4 c.)
friday faves
Lifetime Cheese Fat-Free Sharp Cheddar :: Williams-Sonoma Goldtouch Pans
Crave Cupcakes Dulce de Leche :: Caroline’s Cakes 7-Layer Caramel Cake
Granny introduced me to Caroline’s Cakes and I am addicted to the 7-layer Caramel Cake. They are delivered with dry ice so they are fresh when you get them, but they can also be frozen for a few months until you are ready to serve it.
I love, love Williams-Sonoma Goldtouch line of pans and bakeware.
Everything cooks evenly and comes out of the pan easily.
Dulce de Leche cupcakes from Crave Cupcakes are my kryptonite. Thank goodness they only bake them on Thursdays and Sundays, or I would really be in trouble. The vanilla bean cake is filled milk caramel and topped with dulce de leche icing. Mmmm.
I just found this fat-free cheddar in the organic cheese section of my grocery store. I love its sharp taste (you don’t need as much) and the fact that it is made with natural ingredients and from cows not treated with rBST hormones.
pacific northwest :: pt. 2 :: vancouver
pacific northwest :: pt. 1 :: seattle
So about three days before the trip, Whitney asked me how we were getting from Seattle to Vancouver. Whoops! With all of the restaurant research, I’d completely forgotten to make plans for that part of the trip. I called Hertz but found out you can’t pick up a car in one country and leave it in another…. Also didn’t have much luck with planes (all flights that day were already sold out), trains (which only left Seattle at 6 am or 6 pm), or ferries (would have been an 8 hour trip). Just when he was about to panic, I surprised Whit with a pair of tickets on the oh-so-romantic Greyhound Line!
My favorite part of the bus trip was when we were waiting in line to board. The security guard (he was definitely not a member of TSA) walked up and down the line asking the men if they were carrying hunting knives then turned to the women to ask if they were carrying hair cutting scissors.
We were pleasantly surprised when we got on the bus to find that it was new and clean. However, about halfway through our trip I started smelling something funny. Not necessarily a bad smell, but definitely not one that belonged on the bus. It wasn’t until I picked up my purse from under the seat in front of me to get my phone that I realized what I was smelling was actually the salami I’d stashed in my bag that morning to bring to Daddy! So yeah, it was me.
So when we pulled into Vancouver, we’d been sitting for so long that we wanted to walk around for a little while. We dropped our bags at our hotel (which had the AWESOME view below) and took off for the Vancouver Art Gallery.
After spending an afternoon checking out Canadian pop art from the 1960’s (wow, Greg Curnoe!) as well as an exhibit on Aboriginal artwork influenced by hip-hop (either this was just really weird or I don’t think I fully appreciated it…), we went to Coast for dinner. This was another great recommendation from Mom and Dad from their recent trip.
Our waiter could not have been nicer and we loved all of his recommendations. Whitney had fish (cod) and chips – the coating was really flavorful and the fish was moist. Our waiter said the dungeness crabs were really plump and not to be missed. I am glad I ordered it – it was just full of meat, which was all so sweet. We split brussels sprouts that had been flash fried then covered with red pepper, lemon and parmesan. They defeated the purpose of having a vegetable but were oh so good. Whitney’s black forest cake in a jar was good but the banana and coconut cake really stole the show! I wish it had been two times bigger!
We spent the next day on Granville Island, which is located just across False Creek Inlet from Vancouver. We had fun exploring the public market and ate a lot of crepes!
The next morning we had a late brunch at Cafe Medina. When we got there, we were told it would be an hour wait but we’d read so many good things about it that we decided to stick it out. We hung out at a coffee shop down the street until our table was ready. This meal was definitely worth the wait!
We started with cafe mochas – Whitney’s was dark chocolate and mine was milk chocolate and lavender. It was so unusual and so good. We also split house-made hummus and pita chips because we were about to eat our arms and they said they could get it out to us ASAP.
We’d read about the salted caramel and waffles, which was right up Whit’s alley! I had the fricassee skillet with beef short ribs, two eggs over easy, diced Granny Smith apples, farm cheddar, arugula, roasted potatoes and pickled pearl onions. I am still in awe of this dish. It sounded like it had too many ingredients and it wouldn’t all go together, but it was perfect. Each bite was perfect.
Our last dinner of the trip was at Blue Water Cafe + Raw Bar. This is the home of the best fish I have ever tasted!
They sent an amuse bouche of scallops gratin in clam shells with our drinks. It was really rich and I am glad it was just one bite because we had so many other good things coming! To start, we split hamachi with jalapeños, shredded ginger, and yuzu. I had dungeness crab again. They were just so good and fresh that I couldn’t help ordering it for the second night in a row.
Whitney’s entree, aka the best fish I have ever had, was sablefish with baby bok choy, miso sake glaze, edamame quinoa, shiitake mushrooms, soy and yuzu. I didn’t think I’d ever had sablefish before until the waiter told us it is known in the US as black cod. It was both rich and light at the same time. It tasted like yuzu and soy butter. It was so smooth and just when I thought it couldn’t get better, I had a bite with the shiitake mushrooms and baby bok choy. I absolutely cannot describe it other than to say it was like putting heaven into my mouth.
We had so much fun in the Pacific Northwest and have a few dishes in mind that we want to recreate here in Houston!
turkey and ginger potstickers
My friend Lacey and I took a Chinese cooking class with Dorothy Huang a few years ago at Central Market. I always thought making Asian dishes was so hard so I never attempted them at home. This class totally changed my mind! To this day, it is my favorite class I have taken there, and this is my favorite recipe from the class.
I like these potstickers because they are easy, healthy, inexpensive, and the recipe makes so many that you can freeze a bunch for later. Also, other than the potsticker wrappers, I usually have all of these ingredients in my fridge, freezer, and pantry. Here’s what you’ll need to make them:
Since you’re making 60 potstickers, it can be a time-consuming task. Grab a friend to help and chat and you’ll be done in no time. If the final appearance isn’t that important to you, I think this would be a fun recipe to make with kids!
This recipe makes 60 potstickers, so unless I am serving them to a group, I usually freeze a bunch and pull them out when we need an easy dinner.
Once you’ve pulled them out of the freezer, let them sit on the counter for about 20 minutes to defrost. Then cook them as you would if they were freshly made. Easy!
Turkey and Ginger Potstickers
Potstickers
1 lb. ground turkey
1 pkg. (10-ounce) frozen chopped spinach, thawed and drained
1/8 tsp. pepper
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. chopped green onions
1/2 tbsp. minced ginger
1 pkg. dumpling wrappers, thawed (usually contains 60 wrappers)
2 tbsp. vegetable oil
1 1/2 c. chicken broth
Dipping Sauce
1 tbsp. shredded ginger
1 tsp. chili garlic sauce
2 tbsp. soy sauce
1/4 c. white vinegar
1/2 tsp. sesame oil
In a large bowl, combine pork, spinach and 6 seasoning ingredients. Mix well.
Put 1 tablespoon filling in the center of the wrapper. Wet edges with water all around. Fold it into a crescent shape by pleating the outer edge of the dumpling. Press the edges together firmly.
Add 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Arrange half of dumplings in the skillet. Turn heat to high. Cook uncovered for 1 to 2 minutes or until brown on the bottom.
Add 3/4 cup chicken broth. Reduce heat to medium. Cover tightly and cook for 5 minutes or until all the liquid is absorbed. Transfer dumplings, brown side up, to a plate.
Repeat with the other half of dumplings. Serve with dipping sauce.
Time: 90 minutes
Serves: 10
WW+: 6 points per serving (6 potstickers)
Is there any wine left? 