February « 2010 « Gourmet and Comfort Food Blog by Two Hot Potatoes

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Smokin' Sunday

Monday February 8th 2010

I indulge in brunch religiously.

Every Saturday, we can be found at Parigi on Oak Lawn for eggs benedict and heavily brewed iced tea, but we mix it up on Sundays. Some days we head over to Kozy Kitchen on McKinney for challah french toast or maybe to The Grape on Greenville for the best burger in Texas, but other days we venture to new restaurants as we’re always in search of the perfect brunch.

This past Sunday, we moseyed over to Oak Cliff for an early Sunday brunch at Smoke, located right next door to The Belmont Hotel. Smoke (led by Chef Tim Byres) completely renovated and overhauled the space that formerly housed the quaint and cozy Cliff Cafe. It’s now adorned with vintage photographs, unique artwork and a large, homey fireplace to keep Smoke warm on rainy, cold Sundays.

The menu is down-home and uncomplicated, yet it still manages to feel fresh and inviting. I couldn’t resist ordering the Smoke Brisket and Cornbread Hash topped with a poached egg and a green chile rajas sauce. As an admitted food mixer, I was in heaven. The brisket was tender, the corn bread was slightly sweet and crisp, and the poached egg was perfectly runny – the only way it should be.

Smoke Brisket Cornbread Hash

And because we’re both gluttons, my significant other ordered the Heavy Handed Blueberry & Housemade Ricotta Pancakes topped with vanilla poached apricots and fresh whipped cream. I’m pretty sure the name says it all.

Blueberry & Ricotta Pancakes

Smoke is located at 901 Fort Worth Avenue, Dallas, Texas 75208. It’s right next to the Belmont Hotel off of Sylvan & Fort Worth Avenue.

Blueberry Muffin Time

Thursday February 4th 2010

I get a craving for blueberry muffins about once a month, and oddly enough, it’s never during breakfast. It’s usually occurs around dinner time, and for some reason, a blueberry muffin is the only thing that will satisfy me.

So last night I resorted to my favorite blueberry muffin recipe from Elise over at SimplyRecipes, but made a few adaptations as I was looking for a slightly healthier muffin. So I don’t end up looking like a muffin.

Whole Wheat Blueberry Muffins

2 cups of whole wheat flour
1 cup of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1/4 cup of brown sugar

Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, cream butter and one cup white sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Sprinkle tops with brown sugar. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

15 Things to make before you die

Wednesday February 3rd 2010

I recently found this article titled “15 Recipes to Make Before You Die”. It’s comprised of 15 classics that you should have experience making before you can consider yourself an accomplished cook.

Well, forgive the chest thumping, but I already consider myself quite an accomplished cook ~ however I am missing a few of these “must make recipes” on my accomplished cook check list. I’m sure between Sarah and I, we can knock out this list in a few weeks.

I accept your challenge allrecipes.com! I look forward to posting the results.

15 Recipes to Make Before You Die

1. Yeast Bread- Check! I love to bake fresh bread. This is one of the easiest ways to bring warmth to your kitchen during the cold winter months. Here is one of my favorite recipes.

2. Beef Tenderloin Steaks- Now I’ve cooked, Skirt steak, Ribeye steak, Filet Mingion and may other kinds of tenderloin, however I’ve never cooked a Beef Tenderloin Steak… Looking forward to this one.

3. Cream Pie- There are so many recipes in my great grandmother’s cookbook for cream pie. I can’t wait to try one out!

4. Crème brûlée- Check! I got a fancy Crème brûlée making kit a few years ago for Christmas, but I believe the accessories are collecting dust in a cabinet above me fridge. What an excellent excuse to bust out the old torch and have at it again.

5. Fudge- I’ve never been big on fudge… It’s not that I have anything against it, I’ve just never had any that truly blew me away so I’ve never sought out to make it myself. If any of you have a favorite fudge recipe suggestion, I would love to hear it.

6. Cream Puffs- One word- YUM. Two more words- CAN”T WAIT.

7. Crown Roast- What a spectacular presentation. I feel like I need someone fancy to cook for or a very special occasion in order to make this.

8. Fried Chicken- Check! But this recipe still needs some perfecting, I’ll get back to you on this one.

9. Roux- Every Southern girl should know how to make a good roux. If you don’t, shame on you! Get in to the kitchen with some butter and flour immediately and get to work! Here is a link to help you out.

10. Pasta & Cream Sauce- Check! I think I should get extra points because I usually make my own fresh pasta noodles as well.

11. Roasted Turkey & Gravy- Again, another fancy presentation to feed quite a lot of people. I think I’m going to have to start throwing some more parties soon to justify all this food.

12. Chocolate Pudding- This is another great recipe I’ve never thought too much about trying out. I think I’m going to go for something other than chocolate though. Maybe butterscotch, or white chocolate with a raspberry whip cream, mmmmmmmm!

13. Layer Cake- Check! I’ve made many different layered cakes before. Definitely the best way to celebrate any birthday.

14. Soufflés- Check! I just recently purchased some souffle cups and took a stab at making chocolate souffles last weekend. They were delicious, but the pictures were not pretty enough to post on the blog so I’ll make some more soon. Perhaps a savory souffle next…

15. Chicken Stock- I know that making your own stock will add a whole new depth and dimension to soups and stews, I just always forget to save my bones to make the stock. Note to self.

So there you have it. I’ve only made 6 out of the 15. Looking forward to tackling the rest.

Nutella: Nectar of the Gods

Tuesday February 2nd 2010

For the most part, Nutella is banned from my kitchen. Otherwise I’ll find any excuse to add it to a meal.

Nutella and apples for a snack? Reasonable. Toast with Nutella for breakfast? Somewhat reasonable. Nutella eaten with a spoon in the middle of the night? Overboard.

But last night I cracked at Central Market. I decided to purchase the jumbo size Nutella – I can practically bathe in it.

It was cold and gray outside, and all I wanted was Nutella covered anything. So I whipped up some Banana Nutella Bread, using a banana bread recipe I’ve adapted from Cooking Light. I wouldn’t say it’s particularly good for you, but it’s not particularly bad for you either. You’ll get some potassium from the bananas, and don’t forget about that protein and calcium boost from the Nutella.

Banana Nutella Bread

3 small mashed ripe bananas (around a cup)
3/4 cup turbinado sugar (you can substitute brown sugar)
1/2 cup low fat sour cream
1/4 cup butter, melted
2 eggs
2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 cup Nutella

Combine first 5 ingredients in a large bowl, and beat at medium speed with an electric mixer until well blended. Combine flour and next 3 ingredients in a separate bowl, then add flour mixture to banana mixture, stirring just until moistened.

Spoon 1/2 batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.

Bake at 350º for 1 hour and 5 minutes (I started checking the loaf at 45 minutes, and took it out a few minutes early) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Smokin' Sunday

Blueberry Muffin Time

15 Things to make before you die

Nutella: Nectar of the Gods

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