Another Day, Another Blueberry

I’ve met a lot of people over the years that travel. I’ve always like to ask, “did you have any fabulous desserts?”  It’s a great opening line and conversations flow easily when talking about sweets.

One couple had just gotten back from Italy. They brought up cakes and tortes but said, “our favorite dessert during this trip was the Panna Cotta with Balsamic Berries.” 

They talked on and on about how “wonderful” and how this dessert stood out from the others. They insisted they had many different desserts at not only restaurants but also bakeries and from street vendors.

I made this and served it yesterday.  The surprise ingredient here was black pepper. It’s an amazing and creamy dessert.  Make it!

I used an inexpensive balsamic glaze that had already been reduced. It is a product from Italy made by Roland and can be found at the links below.  I bought it at the incredible Mazzaro Italian Market in St. Petersburg, FL.

www.rolandfood.com

www.mazzarosmarket.com

 

 

 

 

Panna Cotta with Balsamic Berries

Ingredients:  2 teaspoons (1 packet) unflavored gelatin powder, 3 cups heavy cream, 2 cups, plain whole-milk yogurt, 2 teaspoons pure vanilla extract, 3/4 cup sugar

For the berries: 4 pints (eye ball the amount is ok) sliced fresh strawberries, plus raspberries and blueberries, 5 tablespoons balsamic vinegar (or glaze), 2 tablespoons sugar, 1/2 teaspoon ground black pepper (fine)

1. In a small bowl, sprinkle the gelatin on three tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

2. Meanwhile whisk together 1 1/2 cups of the cream, the yogurt, the vanilla extract, and the vanilla. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream/gelatin mixture into the cream/yogurt mixture and stir to combine. Pour into eight round 3 1/2″ x 2″ ramekins or custard cups and refrigerate uncovered until cold. When panna cottas are thoroughly chilled cover with plastic wrap and allow to set overnight.

3. Thirty minutes to an hour before serving, combine the berries, balsamic vinegar, sugar and pepper. Toss well and set aside at room temperature.

4.  To serve, run a small knife or spatula around each dessert and dip the bottom of each rameking quickly in a bowl of hot tap water. Unmold each ramekin upside down onto a dessert plate and surround with mixed berries and their juices.

I Found A Thrill

My new friend Kristine from Sapore dellaVita, Italian Imports turned me on to this recipe below. Wow. It’s amazing, delicious and is spectacular. The blueberries didn’t turn into mush. It took longer than 20 minutes of stirring. But, I was drinking a little soddie pop and no problemo. The rice was creamy and when you bite into a blueberry it’s very, very mild. This mellow melting of flavors is what makes this dish spectacular.  Be prepared to use two pots and have the ingredients handy.

www.saporedellavita.com

Blueberry Risotto

Serves 4

6 1/2 cups vegetable stock  

1/2 cup light cream

1 3/4 cups blueberries

3 Tablespoons butter

2 teaspoons Diomede Extra Virgin Dolce Gusto (available at Sapore della Vita, the mild EVOO)

1 finely chopped onion

3/4 cup white wine (always use wines you would drink to cook with)

2 cups Arborio rice

Grated Parmigiano Reggiano

Bring the stock to a boil on the top of the stove.  In another pan melt butter, add the Extra Virgin Olive Oil (this taste combo of butter and oil together are dreamy and makes the risotto creamy yummy!) and add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened.  Add the rice and cook, stirring constantly, until the grains are coated in the butter and oil.   Now, sprinkle in the wine and cook until it has evaporated. 

Set aside 2 tablespoons of the blueberries and add the remainder to the pan.  Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.  Continue adding the stock, a ladle full at a time, and stirring until each addition has been absorbed.  This will take 18-20 minutes. Please don’t rush this, When the rice is tender (al dente’) stir in the cream and transfer to a warm serving dish.  Garnish with the reserved blueberries and serve with the Parmesan cheese.

Sunday Brunch in Austin

    My trip continued at a restaurant called Green Pastures in south Austin.  I got there much earlier than the people I would be meeting and I was able to take photographs without the crowd that came later for the brunch. I was able to walk around the beautiful grounds there with trees that are a hundred years old and older. There were also peacocks strutting their stuff, spreading their tales.

    But, I was there for brunch. My brother was once again taking our family of 10 out.  I told him I thought this was easily one of the best brunches I have ever experienced.  I’m not kidding. The restaurant was elegant and I didn’t know what to expect. It ended up that it was a French cuisine brunch spread. They had smoked fish (my favorite), clams, salmon, blackened tilapia, along with a chef at the end of the long table carving prime rib. The offered plenty of meats and salads and eggs benedict. They had a dessert table that featured éclairs, donuts and trifle.  It was a very impressive variety of foods.

    Below is a sample of their brunch menu.

Assorted Cheeses, Crackers and Cheese Rosettes
Mixed Greens with Red Wine Vinaigrette and Ranch Dressing
Spinach Salad with Roasted Pears, Blue Cheese, Pecan Dust,
Red Onion and Apricot Brandy Vinaigrette
Baby Iceberg with Blue Cheese, Bacon and Tomatoes
Chilled Shrimp with Cocktail Sauce and Chipotle Remoulade
Sesame Tuna
Green Lip Mussels with Smoked Pepper, Fresh Tomato and Garlic
 Blue Mussels, Pink Pepper and EVO
Spicy Gazpacho
Ham, Brie, Pecan and Orange-Marmalade Sandwich
Salmon Belly, Cucumber and Cream Cheese
Waffle Chicken with Hibiscus-Jalapeno Syrup
Long Pepper and Arbol Marinated Cauliflower
Spring Rolls with Ginger-Soy
Cajun Green Beans with Andouille and Creole Mustard Vinaigrette
Curried Lamb Skewers with Lemon-Coriander Yoghurt
Hot Smoked Salmon
Moroccan Salmon
Tofu Salad with Sriracha Vinaigrette
Portabella Mushroom Skewers with Chipotle Ranch
Sesame Broccoli
Black Bean Dip with Red Chile Strips and Queso Fresco
Chilled Flat Iron with Grains of Paradise, Cranberries and Blue Cheese
Penne Caesar
Deviled Eggs
Potato Salad
Gemelli Salad
Cavatappi Salad
Couscous / Orzo / Cucumber with Ginger and Carrots / Tomato and Basil Salad
USDA Prime Rib with Au Jus, GP Whole Grain Mustard, Horseradish and Creamy Horseradish
Sugar Snap Peas with Sweet Potatoes and Ginger-Coconut Butter
Carrot with Brown Sugar and Vanilla Brandy
Double Cheddar and Garlic Grits
Roasted Game Hen with Artichokes, Olives, Sun-Dried Tomatoes and Rosemary Jus
Seared Flounder with Crab, Spinach, Butternut Squash and Orange-Tomato Butter
Eggs Benedict
Quiche
Pigs in a blanket, Pepperoni Rolls, Tea Smoked Eggs
Fresh Fruit Tray
White Chocolate and Pecan Bread Pudding with Jack Daniel’s Sauce
Chocolate Fountain
Key Lime Bars
Fat Chocolate Cake
White Cake with Key Lime and Strawberry
Trifle
Red Velvet Cake
Espresso Bars
NY Cheesecake
Pear Strudel
Chocolate Mousse

http://greenpasturesrestaurant.com/

TruLuck’s – Austin, Texas

My road trip took me to Austin. On the next day after my arrival my brother treated our family group of ten to TruLuck’s a first class seafood, steak and crab house.  The waitperson explained how their fresh Dungeness Crab came from the American Northwest and that their fresh Florida Stone Crab is caught on one of sixteen crabbing boats at their very own fisheries on the Isle of Capri just outside of Naples, Florida.

She told us that each day their boats go out into the turquoise waters of the gulf of Mexico, set their traps, and catch the crab. They then return to their fisheries where they cook the crab, size them and pack them in ice. Then they are off to the airport and to the TruLuck’s restaurants. The crab travels from their traps to their restaurant table in less than 24 hours.

We were also told that Truluck’s serves 100% antibiotic- and hormone-free Niman Ranch beef, pork and lamb. Niman Ranch and its family farmers raise livestock traditionally and humanely, and feed all animals only the highest-quality 100% vegetarian feeds. All animals are raised exclusively on environmentally sustainable U.S. family-owned farms and ranches.

The menu was varied and impressive. However, to be sure it was expensive. I generally like to choose something without regard to the price. In this case I chose Cioppino which their menu described as Tomatoes and fresh herbs simmered with seasonal fish, calamari, crab, mussels and gulf shrimp for $25.

http://trulucks.com/pages/arboretum-austin

I enjoyed the TruLuck’s dish very much and I look forward to dining there again.

I’ve decided to include a Cioppino recipe for today’s blog. Now, I want to clearly say this is NOT the recipe that TruLuck’s uses. I don’t know their recipe.

Today’s recipe is an EASY recipe not one that requires fresh clams or mussels with shells. This recipe one can be organized on any day of the week.

Bachelor Cioppino

Ingredients: 1 lb fresh or frozen fish fillets (thawed), ½ large green pepper – cut into ½ inch squares, 2 tablespoons finely chopped onion, 1 clove garlic, minced, 1 tablespoon cooking oil, 1 16 oz can tomatoes – cut up, 1 8 oz can tomato sauce, ½ cup dry white or red wine, 3 tablespoons snipped parsley, ½ teaspoon salt, ¼ teaspoon dried oregano, crushed, ¼ teaspoon dried basil, dash fresh cracked pepper, 12 oz shelled shrimp (or 12 oz package frozen shrimp), 1 7 ½ oz can minced clams (undrained).

Directions: Cut fish fillets into 1 inch pieces, set aside. In 3 quart saucepan cook green pepper and onion in oil till onion is tender but not brown. Add minced garlic for a minute or less. Don’t let garlic brown. Add undrained tomatoes, tomato sauce, wine, parsley salt, oregano, basil and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Add fish pieces, shrimp and undrained clams to tomato mixture. Bring just to boiling. Reduce heat, cover and simmer 5 to 7 minutes or till fish and shrimp are done. Makes 6 servings.

Try some home made hummus.

It is low fat because it doesn’t have the usual olive oil in it.  Hummus with olive oil added below.

 Low-fat hummus:

1 (16-ounce) can low-sodium garbanzo beans, rinsed and drained
2 cloves garlic, halved
1/4 cup plain Greek yogurt
1 1/2 tablespoons tahini
1 1/2 tablespoons fresh squeezed lemon juice
1/2 teaspoon cumin
1/4 teaspoon salt
Freshly ground pepper

Hummus

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

I Really Wanted to like this Restaurant.

Threadgills of Austin has been around for a long time. Janis Joplin had worked there as a waitress and sang there on open mike night. Then she became famous and Threadgills continued to do their veggie and healthy home cooking.  They had a special order on their menu where you can order three sides from a list of around 20 items.  It seemed terrific.

I first went to Threadgills back in 1982. I went there several more times that year and the following year too. I’ve dined there at least 10 times and, I don’t know – it just never clicked with me. I was somehow lulled into thinking their food is good.  Why?  I guess that’s the reputation they have and I just never questioned it.

    I hadn’t been in Austin for around 8 years and this time around I tried it again. Same bad result. It’s not that I’m looking for a problem. I realize my idea of food is probably more evolved than most diners but that’s not something that should matter.

    In most cases I can probably make the dish I’m being served better and more tasteful. But, that’s preparing one dish at a time. It’s more complicated when a kitchen is serving dozens if not hundreds of people each day.  So, I ordered some sort of boneless chicken breast dish with a pecan thing going on. I didn’t know what I would get. I’ve made a chicken breast dish with a breading that included chopped nuts. I figured I’d get something like that.  I just want a restaurant to give me their best dish, their best shot. When I get what I consider terrible, well – did they think it was their best dish, something that would bring me back to their restaurant?

Nope. I got an undercooked chicken breast with a white chicken fried steak kind of topping that seemed to have dark crumbs in it. Was it the pecans they said on the menu? I couldn’t tell. Not only was it under cooked it didn’t have much flavor. I could add salt and pepper but is that what they thought was a good dish? I got two over boiled sides with the chicken.  Yummy – I just love that over boiled mushy texture of zucchini and okra, don’t you?  Is this what they consider treating their dining guest right? Yuck!

    That’s it. I won’t ever go back no matter what.  I also figure that regardless of how many times I’ve gone there it was foolish to think I might run into Janis.  She had left the building a long time ago.

A road trip from Illinois to Austin and Houston.

I drove south on I-55 to I-40 in West Memphis. Then I went west on I-40 to I-30 at Little Rock and onto Texarkana. A place I had eaten was this literal shack at Exit 7 in Arkansas only 7 miles from Texas. I remembered an incredibly good BBQ brisket and sides about 4 years ago. 

The shack was still there but there was a JD’s BBQ Ribs vendor trailer in front of it. I asked the lady what’s going on. She told me they were renovating the interior of the shack and that they had been parked in front of it since February. They would be moving inside the shack and making their BBQ there soon.

I figured why not give them a try.  They came through with flying colors.  I ordered a brisket sandwich that was as fork tender as possible. Very soft.   The meat had a spice rub on it and she said, “we don’t put sauce on the sandwich but you can do it if you want.”  She pointed at several different containers of sauce that were home made. 

Thumbs up. Very good indeed.  Whether they really move inside the shack (and I think they will considering there is a large Flying J truck stop directly across the street. They have a good daily changing audience with the drivers there.   I highly suggest you stop at Exit 7 and plan ahead.  The sandwich I had was HUGE and it came with a delicious side of kicked up potato salad. The restaurant is about 1/3 of a mile off the exit.

What’s the difference between good BBQ and not so good? I think it comes down to if the meat is falling off the bone or not. If it’s not – well no sauce in the world is going to make it better and it’s definitely not great.