Food & Cocktails
Oysters + garlic + olive oil + lemon juice + chile flakes + parma cheese + basil + pappardelle.
A bliss-y weeknight meal.
I’ve been extremely unmotivated/too consumed with baby-family-life happenings to post anything worthwhile. But a pig-out meal is always good eye candy…
I was given a big gift card to my fave food truck (best gift ever!), and we’ve been slowly noshing our way through it… Obsessed with this truck.
Sometimes I’ll wake and make a plate of it for breakfast.
This latest version of Breakfast Spaghetti is easy: Just cook crumbled sausage, remove from skillet, then sautée lots of garlic (at least 5 cloves), chopped onion and tomato in the sausage-greased skillet. In a bowl, mix 3-4 eggs, half-and-half and a good amount of parmesan cheese. Meanwhile, you should be boiling water and cooking a gargantuan amount of spaghetti.
When the spaghetti is al dente, dump the pasta in the skillet and top with egg mixture. Add crumbled sausage back to the skillet, then toss the noodles thoroughly until egg is mostly cooked through (noodles should be glossy, not dry as a bucket of sand and cooked to death).
Sprinkle copious amounts of chopped basil over the top, and, just like that, you have a perfect, filling Sunday brunch pasta.
I have always wanted to make a soufflé.
There’s something so elegant about a dish that intimidates even the most experienced chefs, takes forever to prepare, poufs up like a hot air balloon, and is so light and airy, it hardly puts a dent in your appetite. It’s a snooty, uncooperative dish, and after making it for the first time, I’m smitten.
I made Jacques Pépin’s savory Herb and Goat Cheese Soufflé, because my manpartner gave me his cookbook as a second-tri pregnancy gift forever ago and I hadn’t yet made anything from it. And because finding ways to shove more goat cheese in my diet is a daily priority (at least it should be).
After whipping eggs, chopping herbs, melting butter and goat cheese, carefully folding in ingredients, and baking it in the oven, here’s my thought: Soufflés are really not that difficult. This dish was herbacious, cheesy and all-around stunning… but did it pouf the way it was supposed to? Was it too soft in the center?
I have no idea since this is my first experience with a soufflé. But the consensus at the table was that it tasted good. Really, really good.
There are too many awesomely cool industrial-chic bars on the east side of Austin. By “too many” I mean Can’t decide which to go to because they’re all so damn lovely.
The cocktails at ESSR are pitch-perfect (I had a Japanese whiskey with Strega and lemon… mmm) and the food, though I’ve never tried it, is pretty good too.
Check it out if you’re ever on East Sixth Street.
A weekend ago, we trekked to the hallowed grounds of Franklin BBQ—a divey Austin restaurant that has made every single “Best Of” list in every major food publication since the moment it opened two years ago.
To have the privilege of noshing on this spiritual barbecue, we had to wake super early on a Saturday morning and stand in line for 5 hours (which is totally cray, because I wouldn’t stand in line for more than an hour to meet dead Johnny Cash himself).
It was pretty much a big tailgating/drinking party all morning, and by the time you got to the front of line, it wouldn’t have mattered if they fed us Goodyear tires or melt-in-your-mouth brisket—whatever they gave us was bound to taste heavenly.
Objectively, this truly is mind-blowing barbecue…
And the Bourbon-Banana Pie was seriously tasty.
My all-time fave food truck threw an uber lovely supper party in a vintage rental warehouse…
Hearty, elegant food and all-you-can-drink libations set amidst glowing candles, weathered wood and whimsical, swoony furniture.
Plus, a souvenir shot as a parting gift…
A dreamy and delicious night.
I’m not a pizza lover, but this pizza made me grinny.
It’s a simple pie: Bacon marmalade, mozzarella, gorgonzola, topped with a pile of arugula, carried on a doughy-crispy sourdough crust.
The little rustic pizza den that made this pie (and also a pretty incredible banana cream pie) is our neighbor in the country. I think evening jogs with a quick pie pitstop are in our future…
Sometimes really neat things happen at work.
This was one of those times.
My work team and I masterminded a photo shoot for some new dishes and sauces our company chef created for clients. After painstakingly styling and capturing each dish, we got to devour every last (albeit cold) bite!
These are just the quick and dirty shots taken on my iPhone. The profesh ones are a thousand times better, of course.
I always thought it’d be bad-ass to work for a gourmet food magazine or in Bobby Flay’s test kitchen.
A couple times a year, I get my wish…