grilled octopus lemon, white bean, potato, paprika oil, toasted garlic

You had me at Global Street Food. And the menu is even more tantalizing. Hot pot. Pierogi. Biryani. Koren BBQ. Sashimi.

Buku is a new place in the Progress Energy building in downtown Raleigh. It’s the same chef as the former occupant, Fin’s, which I never went to, but understood to be a nice place. The chef, William D’Auvray, is committed to responsible practices in fishing and farming. The menu says:

Chef William uses only wild caught, sustainable, finned fish, shellfish, crustaceans and mollusks obtained in the round and from fisheries using artesian methods passed on from previous generations. All “farm-raised” species are all natural and organically raised, with only the highest standards of humane practices.

Local farms as well as other farms in the US, France, Costa Rica, Spain, Thailand, Greece, Japan, Mexico and Canada supply our kitchen. The world is a smaller place and an abundance of the best quality and diversity of ingredients are obtainable now, this is truly the time to enjoy them!

I went last night with some friends and we did splitsies on lots of dishes. Most items on the menu are small dishes that are best split so everyone gets a taste. One of the best things about this is that everyone has such different tastes. I never would have picked the poke, but it was one of my favorite dishes. The soups, breads, pastries, salads, rice and sauces are smaller dishes for starting (your pregame warm up)—except for the hot pot, which is a large bowl that can be split by four people.  Then there are small plates of fish and seafood and slow-cooked meats. The “In Off the Street” portion of the menu features large entrees.

Here’s how our meal progressed.

This is the first item listed on the menu and after reading the description I was already sold. A fragrant broth is my weakless, and this broth was spicy and sweet—so comforting and good. This soup hits all five flavor points — salty, sweet, sour, bitter and umami. It’s a party in your mouth.

hot pot, coconut, red curry, straw mushrooms,braised chicken

The BBQ pork bun is something I usually would not have been drawn to, but I’m so glad I got to taste it. The bun is a soft, and very sweet yeast roll. I wish I had a picture of the inside—chopped pork. The salty pork plus the gooey, sweet bun was a delight. It would be hard to eat just one of these little sandwiches if offered at a food cart on the street. I’m not sure what the garnish is, but it was sweet—perhaps marinated jicama?—and it added a nice crunch to each bite.

chinese steamed bbq pork buns (bao)

The chapati was pretty good—every meal needs a bread! But the chutney stole the show. The bread was just the utensil for eating the chutney. Even though cilantro can be very pungent, this chutney was mild in that flavor. It definitely tasted green and herbal, but it was very sweet and complimented the salty bread like jam.

bad picture of indian chapati with cilantro chutney

What a pretty salad. The mildly spicy and sweet vinaigrette brought harmony to the peanuts and cukes. I know it’s picky, but I really like paper-thin slivers of cucumber if the peel is on. That’s the only thing I would change about this dish. These cool, crunchy veggies were the perfect contrast to some of the fish dishes we ordered.

viet cucumber salad, crisp shallot, chiles, fried peanuts, sweet rice vinegar

Not surprisingly—I loved this crepe! If basil and chilies are involved, I’m on-board.  The crepe alone was really flavorful base, and then stuffed inside were all the goodies: perfectly cooked shrimp (not easy to do), crunchy bean sprouts and hardy mushrooms. The basil added a bright freshness to the bite, and the chili sauce–the heat!

viet crispy crepes, bean sprout, Thai basil, mushroom, shrimp

Now for a vegetarian favorite. The paneer was switched up and served with kale, instead of with the spinach I usually see it with. And the kale was not cooked to hell, but retained some crunch and vegetal taste, and was seasoned with a fragrant dressing. The fried paneer was meaty in texture and filling.

paneer, indian cheese, kale, sweet onion, cardamom

Octopus! Never had it; had to try it. I highly recommend this dish. The grilled octopus was tender, not like a rubberband. And it had a very pleasantly off-the-grill smokiness to it. It was as if the white beans a potatoes shifted to the background in color and texture, and allowed the octopus to really stand out. This dish had some Mediterranean flair.

grilled octopus, lemon, white bean, potato, paprika oil, toasted garlic

Favorite dish here: the Hawaiian yellowtail poke. I created the perfect bite: a bit of plaintain stacked with bits of the poke. There was definitely some wasabi heat, but not overpowering to the lime. This was another dish that was stunning because of color and texture, too. The raw fish was balanced with the cruch of the plantain and small cashew bits. And the dish exemplifies harmony of flavors: salty soy, sweet plantain and poke and sour lime juice.

hawaiian yellowtail poke, cashew, lime plantain, sweet soy

Gratuitously giant dessert. It was devoured in seconds. The crust was nice, the apples were thinly sliced and topped with a granola topping. Lots of cinnamon.

grande apple tart

So there it is. Buku. And we didn’t even scrape the top of the menu. I look forward to some return visits and trying some new items. I mean, we didn’t even get to the pierogis or Korean BBQ! For shame.

But my overall impression is this: Buku gives an incredible amount of detail to presentation, quality of ingredients, harmony of flavor and variety of texture. And even though each dish was from a different part of the world, the dishes were harmonious and enjoyed together. The development of flavor and high standards across each dish kept the meal tied together. And it left me happy and pleasantly full.

country ham biscuit, country fries, iced tea

It is with great pleasure that I return to foodstalkers from quite the hiatus with a rund0wn on one of my favorite places on the planet: Biscuitville. It never occurred to be that this is a funny name because I grew up going here all the time with my family. We usually hit up the drive through at the octagonal B-ville on Rockwood-ONeal in Burlington. Or when I was in high school, my mom would pick up breakfast here some weekdays. It remains our standard breakfast before church on Sundays.

Aaaaand I think one of my teacher’s may have bumped a friend’s World History grade after being bribed with Biscuitville biscuits.

Our sweet family dog, Murphy—a corgi, even recognized Biscuitville’s brown bags. She knew there were dog biscuits inside! Murphy would dance backwards as my mom shuffled in the door with the goods. (B-ville’s home-made doggy biscuits look to be made of the same batter as the people biscuits, but they’re harder, and shaped like dog bones. Just ask for some. They’re always offered at the drive through if your pup’s riding along.)

the biscuitville that raised me (also, a gold mine)

So, why do I keep going back to Biscuitville?

1. They are breakfast focused. Their hours are usually 5 or 6am – 2pm. And their menu is strictly breakfast food. You’re not going to find dirty rice or mashed potatoes here (yeah, I’m looking at you Bo’s). Biscuitville’s menu covers all varieties of biscuits (ham, sausage, cheese, egg, butter, fried chicken, pork chop, gravy, steak, bacon) and platters with eggs, grits, oatmeal, muffins, pancakes. But really, I’ve gotten a platter maybe twice in all the years of frequenting Biscuitville. Just go straight to the biscuits. And don’t look back.

2. The friendly people. I usually don’t comment too extensively on a restaurant’s staff. But Biscuitville is exceptional, and it is so at every location I’ve ever been. The folks are always cheerful and working hard. Even though their franchise has expanded across North Carolina/Virginia, each restaurant has a local neighborhood feel.

3. The biscuit making window. Every Biscuitville has a window near the ordering counter where you can watch a batch of biscuits being mixed and hand-cut. They’re fresh!

4. The sweet tea, though I usually order unsweet and add Sweet-N-Low. It goes great with their salty country ham I adore so much.

5. Their story. A breadstore and a restaurant, Pizzaville, were Biscuitville’s predecessors. The owner, a former flour broker, wanted to make use of the pizza ovens in the morning, so he started making biscuits. And soon enough, biscuits were becoming more popular than the pizzas. So Biscuitville took over and the rest is history.

country ham biscuit - a southern favorite

country fries—potato wedges with some spicy, salty seasoning

That’s my standard order. The #5 combo: Country Ham Biscuit with Country Fries (you can also get grits of a hashbrown) and unsweet tea. I usually get a packet of Smucker’s strawberry jelly. You’d be surprised how nice the sweet jelly is with the salty ham…for just a few bites.

Yum! After this breakfast, you’ll be ready to take on the day. Or conquer a quick nap.

Filed under: dining out ]]> http://foodstalkers.wordpress.com/2010/03/04/biscuitville-breakfast-of-champions/feed/ 11 miss em P2280154 Picture 3 P2280156 P2280158 http://foodstalkers.wordpress.com/2010/02/15/hometown-foodstalking-saws-bbq-and-dodiyos/ http://foodstalkers.wordpress.com/2010/02/15/hometown-foodstalking-saws-bbq-and-dodiyos/#comments Mon, 15 Feb 2010 22:35:52 +0000 LG http://foodstalkers.wordpress.com/?p=1451 Continue reading →]]> In part two of my Magic City adventures, I discovered two new favorite spots. Since I was home for the holidays for 10 whole days, I had the chance to strike a nice balance between visiting my old favorites and trying out some new up and comers.

I am going to attempt to write about Saw’s BBQ without jealous tears streaming down my face. This is my new favorite place in Birmingham. I wish I lived there so I could go once a week. Had it been open during the SPC days, I have a feeling our trio would have spent many a lunch hour(s) here.

My dad and I shared an obscene amount of food for two people- but hey, how else are you going to try it all, right? I had the pulled pork plate with mac and cheese and turnip greens. He had the chicken plate with turnip greens and deviled eggs. We also got a plate of ribs to share. With the exception of the ribs, which I thought were above average but not my all-time favorites, I adored everything we ate. The pork is Carolina- style, pulled into large chunks and doused with a sweet, vinegary sauce. I’m no expert on this style (would like to get Miss Em or Allred’s opinion to verify) but I think Saw’s does a pretty darn good version for an Alabama ‘que purveyor. The smoked chicken features a strictly Bama white sauce. Ordinarily I wouldn’t go for this, given my aversion to white sauces/creamy things (mayo, sour cream, yogurt, etc.), but this I loved (and yes, I realize there is most likely mayo in that sauce- ignorance is bliss, people).  The chicken was juicy and the sauce had a great acidic kick to balance the creaminess. Thanks to Saw’s, I discovered that I do indeed like turnip greens, and the other sides were tasty as well. Long story short, I can’t wait to go back for more. Saw’s has taken its place as an “old favorite” to return to when I am home in B’ham.

Pork plate, turnip greens, mac & cheese

Chicken plate, turnip greens, deviled egg

Ribs

I was really excited about checking out this next newcomer on the Birmingham restaurant scene. DoDiYos is the brainchild of two of the most storied restaurant families in Magic City history, the Sarris family and the Kanakis family. As a (very strange) kid, I went through a phase where boiled shrimp was my favorite food. I remember going to the Sarris’s Fish Market with my family many a time to satisfy my craving. This new venture is a more upscale version of the Mediterranean and Greek foods these families have perfected. Greek food just so happens to be one of my favorite cuisines, so needless to say,  I had high hopes.

Greek lamb meatballs

The camera was shaking from the deliciousness. Basque-style mussels.

Connie Kanakis' Snapper. A classic.

Shrimp kebabs

Diples for dessert. It's anyone's guess how to pronounce that. We still don't know. Fried pastry ribbons with sugared almonds and honey.

I think the pictures speak for themselves, but everything we ate was just fabulous. The menu was so extensive that it made my head spin- in a very good way. You could visit DoDiYos dozens of times and not even scratch the surface of good-looking menu items (I could, anyway). They also serve lunch, and from what I can tell, that menu is a very fair representation of their many good offerings. It’s a good option for those on a budget who’d like to try it out before taking the plunge for dinner. The only issue with lunch: probably not okay for you to order that great Greek wine we had- but you most likely wouldn’t be sorry if you did.

I cracked the code of Urban Standard’s grilled cheese and the ALL important balsamic jam.

I guess it wasn’t “cracking” the code so much as googling the mess out of every possible combination of words and finally stumbling upon a Birmingham News Food Detective column (for the balsamic jam) and a random blog outlining the different types of cheeses used. Armed with this information, I got to work.

Here is my version of this masterpiece (it’s pretty true to the original):

For the balsamic jam:

3 tablespoons of grape jelly

1 tablespoon of balsamic vinegar (I used my wonderful, pricey Zingerman’s balsamic- next time I will go for a cheaper version)

(This made enough jam for about 3 servings, so adjust as needed)

For the sandwich:

Sourdough bread

Sharp Cheddar

Provolone (not smoked)

Boursin cheese (just the regular old garlic and herb variety)

And lots of butter, of course

The goods

Get yer cheezez ready

Hopefully we all understand how to make a grilled cheese. Go at it, and then when you’re finished, serve with the balsamic jam for dipping.

Butter

I imagine this balsamic jam would be good on other sandwiches as well. Turkey with caramelized onions, for example…

Enjoy!

First up was a newcomer to the B’ham restaurant scene, Flip Burger Boutique. I had been stalking this menu for months in eager anticipation of visiting the new Birmingham location over Christmas. This is the brainchild of Top Chef alum and Atlanta native, Richard Blais, one of my all-time favorite Top Chef competitors. He made his mark on the show with a playful and accessible brand of molecular gastronomy.

Blais himself was in da house on the night that we braved post-holiday Summit traffic to grab some gourmet burgers. He was looking a little flustered- later on I think we would find out why.

Hipster fun with the light fixture

Even after reading this menu dozens of times, the fam and I had a hard time choosing between all of the amazing sounding burgers. One whole side of the menu is dedicated to beef burgers, the other side is anything-goes. I went for the carne- specifically, the Butcher’s Cut with caramelized onions, blue cheese, and red wine jam. At our table, we had a Farm Burger, a Korean BBQ burger, a Chorizo burger, and two regular ole hamburgers. The general consensus, I believe, was that the burgers were tasty, but that there was an issue with service and/or the kitchen on that particular evening. They had been open for no more than 2 weeks at this point, so I’m sure they were still ironing out the wrinkles. Most of the burgers arrived to our table not exactly warm. I thought mine was tasty, but definitely could have been warmer and I would have preferred the ratio of toppings a little different: less blue cheese, more red wine jam. We sampled fries, fried pickles, fried okra, and the warm potato salad. All were perfectly serviceable, although the okra especially were very greasy.

My choice. The Butcher's Cut.

E's Chorizo burger

Dad's Korean BBQ burger. Points for originality.

As an apology for the hour-long wait for our food, and the lukewarm-ness of it when it finally arrived, we were sent a sampling of Blais’s famous liquid nitrogen milkshakes. My favorite was the Pistachio, rather shockingly. I don’t dislike pistachios, but I would never think of it as the first flavor I’d order on a milkshake menu. The slight saltiness went with the sweetness very well. Other flavors at our table: S’mores, Krispy Kreme donut (just like the real thing pureed into a frosty mug), and Foie Gras (seriously not as disgusting as it sounds- if you didn’t know it was Foie Gras, I bet you wouldn’t be able to guess).

S'mores. Pleasingly burnt marshmallows on top with bits of graham cracker interspersed.

Pistachio

While our experience was less than perfect, I do think we’ll be back. For one, the prices are fair. The menu is so varied that you’ll always have something new to try. And of course, I’ll be back because I have faith in Blais! Hopefully he can attract and retain some real talent in the kitchen, folks who are able to execute the “foodie” vision that this restaurant is going after.

lighter chicken pot pie. mouth watering goodness.

A few small changes in this chicken pie recipe transform a heavier dish into something on the lighter side: white meat instead of dark, olive oil instead of butter, skim milk instead of heavy cream, and fluffy puff pastry instead of a thick crust. And the result is something equally as tasty, and easy to prepare. Plus, this dish makes 4-6 servings. Not all leftovers are created equally or edible. But these leftovers were just as good as the first time around. Could this savory chicken pie keep getting yummier?

Here’s what you’ll need to make it.

2 chicken breasts
Coarse salt and ground peppes
4 tablespoons olive oil
Handful baby carrots, sliced
1 medium onion, finely chopped
1/2 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 package (10 ounces) frozen peas, thawed
Fresh juice of one lemon
Phyllo sheet (12 by 17 inches), thawed
9-inch pie plate

And here’s what you’ll do.

1. Preheat the oven to 400°. Season chicken liberally with salt and pepper, 1 tablespoon olive oil and 1/4 teaspoon dried thyme leaves. Roast in a aluminum foil pack about 30 minutes, or until instand-read thermometer reads 165° and juice is clear. Allow to cool for a few minutes and then chop it up into bite-size pieces.

2. While chicken roasts, heat 2 tablespoons olive oil in saucepan over medium heat. Add carrots, onion, 1/4 teaspoon thyme, salt and pepper. Cook for 8-10 minutes, until the veggies are tender. Then add flour and cook, while stirring for 1 minute. Then gradually add the milk while stirring. Allow the mixture to combine and thicken over a simmer.

veggies w/ thyme

after adding the flour and milk

3. Remove veggie mixture from head. Stir in peas, chicken and lemon juice. Season with S&P. Pour filling into a 9-inch pie plate. (I recommend a deep dish, and I regret I did not have that)

olive oil brushed phyllo dough

4. Drape strips of phyllo dough to cover the filling and seal around the edges. Use a paring knife to cut off the excess. Brush top with 1 tablespoon olive oil to get a pretty, golden brown topping. Bake for 20-25 minutes. Allow to cool for 15 minutes before serving.

tah-dah!

**If you do not have a deep-dish pie plate, I recommend placing your pie plate on a baking sheet while it’s in the oven. My house currently smells of burnt chicken pie drippings that bubbled over and onto the bottom of my oven. Not appetizing.**

Next up in the kitchen…something with ground turkey. I was thinking enchiladas, but I have a LOT of meat—about 1.25 lbs. Who has an idea? Meatloaf? Meatballs? Chili? Something new I hope. Somebody help!

Love that logo.

To appreciate The Yellowhammer, one must take a second to learn a little bit more about Waverly, AL. Or more precisely, discover that there is little to learn about this town. Look it up on Google Maps, and it has one crossroad. Read the Wikipedia article and discover this little nugget of information: population in 2004 was 180 people. So how does a fine dining restaurant exist in such an environment? Waverly is located about 20 minutes away from Auburn, AL, another small town in Alabama that just so happens to be where I went to college. With any college town comes a set of highly educated, typically creative, and therefore more likely set of people to frequent a restaurant like The Yellowhammer. The restaurant also has the benefit of being located just off the busy Highway 280, which is one of 2 main arteries from Auburn to Birmingham and vice versa. I’m sure many other fans discovered this gem the same way my family did: driving by the sign and being just too curious not to follow the arrow.

The space itself is perfect in my mind. Exactly how I would furnish my own restaurant if I were to open one. I believe the building used to be an old Ford dealership and they’ve kept the structure virtually the same. It has a very open, loft-like feel but it is still super cozy. The best seats in the house are the small, lofted tables for two. And don’t miss the bathroom, which is basically a glorified outhouse. Small town charm…

The view from the lofted seats. Romantic dinner with Mom.

Now on to the food. The Yellowhammer consistently puts out great food. Not just great for a small town, but food that can stand up to restaurants in both of the larger cities I have lived in. The food as a whole is not particularly groundbreaking in relation to what is going on in restaurants around the country (save for the desserts… more on that later), but considering the location, the quality of what they are putting out is positively amazing.

On this particular night, our meal consisted of the following:

Smoked Gouda en Croute- Melty smoked gouda cheese in puff pastry. Simple. Can't go wrong with smoked gouda in my opinion. Excuse the dim lighting in all of these pictures. They're big on the ambience. Miles Davis and all.

I had the Rosemary Crusted Rack of Lamb for my entree. Perfectly cooked lamb, with a silky bordelaise sauce, smoked gouda grits (do we sense a trend here?), and haricot verts.

Mom had the Filet that was topped with a similar (or possibly the same) bordelaise sauce that also topped my lamb, red potatoes and asparagus.

Mom had the Filet that was topped with a similar (or possibly the same) bordelaise sauce that also topped my lamb, red potatoes and asparagus.

Now for dessert. Dessert has always been, in my opinion, the hallmark of dining at The Yellowhammer. They serve a trio of homemade ice creams with homemade butter cookies each night, and have been since I started going frequenting the restaurant. The ice creams change every night, and have included flavors like Honeysuckle, Cardamom, Strawberry, and Lavender. I realize such interesting flavors aren’t uncommon in high-end restaurants around the country these days, but would you believe that a restaurant in tiny Waverly, AL was the first place I had seen this practice?

On the night we visited, the ice cream selection seemed a little bland considering what the chef had been capable of in the past, so I decided to go with another favorite- the Creme Brulee. Except they changed it! What was formerly served was what they called a “Catalan-Style Creme Brulee.” If I remember correctly, I believe it had bay leaf and lemon in it. Sounds unusual, but it had just the right undertone of “What is that flavor?” to make it special. However, The standard Creme Brulee I was served on this particular night was so great that I didn’t miss the former incarnation one bit.

Delish.

If you ever are in East Alabama, please check this restaurant out. Even as I have moved on to the fourth-largest city in the country, I still have a soft spot for The Yellowhammer. The little guys need all the help they can get these days!

roasted turkey breast

I braved the daunting task of cooking for about twenty (20!) of my friends this past weekend, and believe it or not, it went off without a hitch. The holidays are times for your family; and for me, friends are as much family as the people that raised me. So I was pleased to prepare this meal for them and spend time together before we scatter to the four winds to be with our families for the holidays.

the buffet; and yes, i wear an apron.

Here’s the menu:

Roasted Turkey Breast
Traditional Sage and Sausage Dressing
Apple and Leek Dressing (v)
Turkey Gravy with Sherry
Baked Whipped Potatoes (v)
Spinach Gruyere Gratin (v)
Honey Glazed Carrots (v)
Cranberry Conserve (v)
Golden Beets and Pomegranate Salad (v)
Yeast Rolls (v)
Jack Daniels Pecan Pie, Pumpkin Bread, Ginger and Orange cookies (v)

(v) – no carne; vegetarian

You might be wondering how I pulled this off. Well that secret weapon was my mom, who graciously helped with preparation and supplies. Thanks, Mom. She also served as my phone hotline while I was cooking for any emergency questions like, “Can you refrigerate gravy, nuke it, and have it come together again?!” The answer: yes!

Herb Roasted Turkey

I could do without turkey at Thanksgiving. Yean, I’m in that camp. It’s on the buffet, but it’s not the highlight for me. And it’s probably more trouble that it’s worth. That said, I had to forgo the full bird. Instead, I roasted and carved two turkey breasts (bone-in) Friday night, refrigerated the slices, and intended to bring it up to room temperature for dinner on Saturday. (I forgot, and served cool turkey; but everything else was hot, so who knew?) The advantages of turkey breast over the full bird are: reduced thawing and cooking times, more quality meat, less carving, and it will comfortably feed a crowd with some leftovers.

turkey bird

To begin, thaw the bird according to the packaging recommendations for the specific weight of turkey you have. Rinse and pat dry. (Clean your sink thoroughly after this to avoid cross-contamination!) Preheat oven to super hot: 450°F. Because I lacked a roasting rack, I used halved onions and lemons to prop up the bird. Melt a stick of butter and stir in salt, pepper and fresh thyme leaves. Brush the bird with half of this mixture, and then half-way through the cooking time, brush the bird with the remaining.

The key to getting the turkey right is checking the internal temperature, which should reach 165°F in the middle of the breast. I used a snazzy oven probe meat thermometer with alarm. When the turkey reaches the desired, programmed temperature, an alarm goes off, and out comes the turkey. Easy, right? Then just let the bird rest, tented with aluminum foil for about 30 minutes. Then carve. I followed this video to get the best results.

turkey

Turkey Gravy

When the turkey was done and resting aside, I placed the roasting pan on the stove top over medium-high heat, and added a gravy base from Williams-Sonoma with equal parts milk. This allows for full-proof gravy when there are other dishes to get together. Scrape the bottom of the roasting pan to pick up some of the tasty bits. I sprinkled in poultry seasoning (on the aisle with herbs at the grocery store), cooking sherry, salt and pepper. Then taste and season until you’re happy. I let it cool and refrigerated it overnight. When I was ready to serve, I just microwaved it in 1-minute intervals, whisking between until hot. While it’s optional, I highly recommend adding the sherry. It made the gravy more complex and acidic.

clockwise from top: apple & leek dressing, turkey gravy, sage and sausage dressing patties, turkey

Traditional Sage and Sausage Dressing Patties

Recipe to come…this is a family favorite.

apple leek dressing

Apple and Leek Dressing

This is a vegetarian option from Martha Stewart, with the major flavor components being country bread, Macintosh apples, leeks and rosemary. Yum! I’ve got to start using leeks more. They’re a pain to clean  (grains of sand lodge in the layers of the plant), but well worth it. Leeks are a lit like a cross between an onion and celery.

baked whipped potatoes and spinach gratin

Baked Whipped Potatoes

This is my mom’s recipe. What’s great about this is that it’s a casserole. You’re not whipping and seasoning potatoes at the last minute before they go on the serving table. Instead, you make it and bake in advance and just keep warm until served. All of the delightful baked potato toppings are already mixed in, and you end up with this very flavorful, airy potato.

• 8 baking potatoes
• 3/4 cup hot milk
• 8 oz. cream cheese, softened
• 1 cup sour cream
• 2 tablespoons butter, softened
• 2 teaspoons onion salt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter on top
• paprika

Directions
1. Peal, cube and boil potatoes in salted water until tender. Drain.
2. With an electric beater, combine hot milk, cream cheese, sour cream, butter, onion salt, and salt and pepper. Add potatoes and whip. Check seasoning—it may need more salt and pepper.
3. Pour into a Pyrex dish and sprinkle with paprika. Dot top of casserole with small slices of butter. Bake for 20-30 minutes in a 350°F oven.

Ina Garten’s Spinach Gratin

This cheesy little number was a favorite at the feast. And when you read the rich ingredients you’ll know why. One thing I like about this dish is that there’s a good balance between inexpensive—even some frozen ingredients—and the fresh, more expensive ingredients. And when it all comes together, it tastes truly divine. The cheese is gooey, and a bit crispy on top. And it’s well worth the extra penny for the Parmesan and Gruyere.

• 4 tablespoons (1/2 stick) unsalted butter
• 4 cups chopped yellow onions (2 large)
• 1/4 cup flour
• 1/4 teaspoon nutmeg
• 1 cup heavy cream
• 2 cups milk
• 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Gruyere cheese

Directions
1. Preheat the oven to 425° F.
2. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
3. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly.

my favorite dish

Cranberry Conserve

This dish is absolutely my favorite item on the Thanksgiving plate. It’s sweet and tart, and crunchy and smooth. It beats the heck out of the canned, ringed cranberry gelatin stuff. And it is wonderful side item to not just turkey and dressing, but also chicken tetrazzini and other such bird dishes.

• 1 (12-ounce) bag of fresh cranberries (can use frozen)
  
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 orange, zest grated and juiced
• 1 lemon, zest grated and juiced
• 3/4 cup raisins
• 3/4 cup chopped walnuts or pecans
• a splash of port (optional)
  

Directions
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

honey glazed carrots

Honey Glazed Carrots

These carrots serve as a nice contrast to the creamy, heavier recipes of mashed potatoes and spinach gratin. The preparation is simple, but ever so tasty!

• 1 tablespoon olive oil
  
• 3 pounds carrots, halved lengthwise, and chopped into 1/2-inch pieces
  
• 1 cup canned reduced-sodium vegetable broth
  
• 1/2 cup honey
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 tablespoons unsalted butter
• fresh thyme leaves
  

Directions
1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
4. Top with fresh thyme leaves.

incredible salad

Golden Beets and Pomegranate Salad

I love love beets, and especially love them on a a bed of lettuce with a delicious cheese. Raleigh Times Bar serves a tasty pub salad with pears and roasted beets with Gorgonzola, so that was my inspiration in hunting down a Thanksgiving-appropriate recipe. I noticed that not many Thanksgiving guests were thrilled with the beets. It’s a vegetable that’s not too common, apart from mentions on The Office by Dwight Schrute (Bears, Beets, Battlestar Gallactica). To me beets taste like a combination of carrot and potato, and when oven roasted, they’re far superior to their canned counterparts. As for the pomegranate, I picked one up at the grocery store, out of sheer curiosity never having used one before. I had to look up how to open the darn thing.

This salad dressing is…ahmazing. It’s rather sweet and concentrated, so I added olive oil and a touch more red wine vinegar to cut the sugar and cover more greens.

• 4 golden beets
  
• 2 shallots, thinly sliced
  
• 1/2 cup red wine vinegar, divided
• 1/4 cup olive oil
  
• 1/4 cup chicken broth (or vegetable broth for vegetarian option)
• 3 Tbsp Triple Sec or other orange-flavored liqueur *I had some leftover from margaritas
  
• 1 Tbsp sugar
• 1/2 teaspoon grated lemon peel
• Seeds of 1 pomegranate
  
• Salt
• 2 heads Boston lettuce, 1 head green lettuce, 1 head red lettuce
  
• 1/4 cup crumbled feta cheese

golden beets, pre-roasting

Directions
1. Wash the beets, trim the greens from the top. Toss in olive oil, salt and pepper. Wrap in a packet of aluminum foil and place on oven rack. Roast at 375°F for an hour. Test the tenderness of the beet with a sharp knife. Continue roasting if not tender. Then allow to cool. Then peel and cube.
2. In a medium skillet over high heat, bring beets, shallot, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 Tbsp, about 5 minutes. Let cool to room temperature.
3. Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens. Sprinkle with feta cheese. Toss with remaining red wine vinegar and olive oil.

How to get to those pom seeds…

chop off the top or the crown of the pomagranate.

score the pom in segments around the fruit from base to the chopped-off end

submerge the pomagranate, and pry apart the segments. separate seeds from the pith. seeds will sink. sift off the pith and skin from the top of the water.

Yeast Rolls

I will never make bread from scratch, when I can I buy these. They’re so good.

Dessert

For dessert, we feasted on a a variety of items—pumpkin bread, ginger and orange cookies, and J’s Jack Daniels Pecan Pie! Wowsah. This is a show-stopping pie. So pretty.

julia's pie pie pie

That wraps up our Thanksgiving Feast. Thanks to everyone that came from all over, and for those that couldn’t make it, I missed you! (Katie Co—I poured out a little champagne for you.) Much love and safe travels this holiday. Love, Miss Em

PS—Thanks to Ashton for taking most of these pictures.

First up is Al’s Quick Stop. Just like another Al’s (that I’m sure everyone reading this knows my undying love for), this place specializes in gyros. This place is also a dump, and I mean that in the nicest possible way. It’s actually a convenience store, right next to the favorite Montrose bar/restaurant/music venue, Rudyard’s (or Rudz if you’re in the know).

Grainy Blackberry picture of the menu. Gotta get me an iPhone.

I don’t know too many people that are willing to risk gas station food for a good gyro, so one day when I was in the neighborhood, I grabbed a gyro, some fries, and a canned Dr. Pepper from the gas station area to go. The total for these three items was around $6 or $7, which is UNBELIEVABLY cheap in my opinion. And I love cheap.

One of my favorite foods, the gyro

Hand-cut fries

I have to say, I was really impressed. The gyro meat was just how I like it- a little crunchy on the outside, but not overcooked. Interestingly, the two gyros I’ve had here in Houston (Niko Niko’s and now Al’s), have both been served in this way- meat and veggies folded inside a pita like a taco. Back home at my other favorite Al’s in Birmingham, gyros are rolled into a thin pita with lettuce and tomato, like a wrap. I prefer the Houston method much better. I love the pillowy pita bread that they use at Al’s Quick Stop. I hear the fries are hand-cut, and they proved to be very tasty, although they didn’t survive the car ride home very well.

Al’s does have a small seating area next to the order counter, and I may try that out one day to see how the fries are fresh out of the fryer. If you are squeamish about eating at a convenience store, get it to go and pretend you got it from Niko’s. It’s much better in my opinion.

Next up is Pierson and Company BBQ, a shack that dishes out some of the city’s best ‘que in North Houston.

Bread in a ziploc bag. Nice touch.

Mmmmm carne...

Rib in cross-section

They weren't kidding when they said "small" peach cobbler

Author’s note: I drafted this post around 2 months ago and then completely forgot about it. In the spirit of moving forward and getting back into this blogging thing (for reals), I’ll add one last addition to Houston take-out and then keep on truckin’!

Tacos al Pastor from 100% Taquito in Houston. Pork, pineapple chunks, and cilantro in a corn tortilla. The meat was too gristley for me.

Also from 100% Taquito, but this I would go back for. Corn tossed in lime juice and chile powder. So simple, so delicious.

Saturday morning starts with a trip down the street to the 24-hour diner for breakfast.

bob & edith's

Bob & Edith’s Diner [2310 Columbia Pike, Arlington VA]

This place has been serving up diner food since 1969! And I think they still have some 1969 Dallas Cowboys memorabilia on their walls.

Here’s my #1 diner predicament: to eat breakfast food or not to eat breakfast food? Though I enjoy scrambled eggs, bacon and toast, sometimes I’d just rather skip straight to lunch grub. I ordered the Western Omelette. It’s somewhere in between breakfast and lunch. It acknowledges breakfast with the scrambled eggs. But the cheese, peppers, onions, tomatoes and ham (usually with salsa and sour cream) nod to lunch fare. Toss some Tabasco on there for extra heat! This was a delicious start to the day, and got our crew back in the game and ready for a day of sight-seeing! I only wish I could have stuck it out for a chocolate milkshake.

western omelet with homefries

Later that day for dinner, we headed to Chinatown, literally walked through the gate and parked it at one of the first places we came across. With a $7.99 dinner special. The soup and spring rolls were fantastic. I was starving.

wonton soup

Gah I love wonton soup. I enjoy many of the other common soups, but I always go back to my favorite. I think it’s the warm, simple broth and green onions. No fuss, just comforting. Then I shared some spring rolls. Though I easily could have eaten four. Please check out in the background…the pamphlet: “I Hope God Will Save Me: May 21, 2011!” Whatever. But we had an enjoyable time listening  to some crazy people near the Mall talk about the end of days. And we picked up some of their literature.

springrolls

chicken time!

To be honest, I can’t remember the name of my entree. The waitress suggested it. I don’t know why I branched out from my regular house lo mein or moo goo gai pan type orders. But my dish was pretty standard: chicken, lots of veggies (though few water chestnuts and bamboo shoots, which are my faves apart from the baby corn and pea pods), and a spicy sauce. It was filling, though not the best. It’s hard to top Golden China and Red Dragon, my two favorite places.

Next, we departed for Philadelphia, specifically Manayunk where a friend lives. After a night at Mad River, we stopped in for pizza at a late night pizza place—Caputo’s. This was a mighty fine snack before heading home. And it was nuclear hot, right out of the oven. I topped my slice of cheese with parm, oregano and red pepper flakes. To blend in with locals on the Caputo’s sidewalk while you nomnom a slice, I suggest yelling something like “WOOOO! EAGLES!!!!” every once in a while. Otherwise, the diehards may assume that you are not an Eagles fan…at which point…you will be seriously questioned, if not hurt.

za!

One more night down, and with a long drive ahead, we needed sustenance once again. After we checked out downtown Philly, we located Pat’s (King of Steaks—Never make a mis-steak!) and Geno’s in south Philly to grab a sandwich. The two cheesesteak establishments have been competing for years across the street from one another. Here’s a great video that covers the history and philosophies of the two places. Wait for these great quotes all in this one video: What does FLASH taste like?! Your home is orange? You invented the pressure washer?!

While others may have allegiances, we just had appetites. We walked up to Pat’s first and went there. I didn’t feel so bad when a swarm of motorcycles (The Blue Knights) came in hauling ass, and all chose to go to Geno’s. There could have been a BIKER RUMBLE if Pat’s biker gang were to show up.

Pat’s King of Steaks [1237 E Passyunk Ave Philadelphia PA]

pat's and geno's; note the mural on the right (they like murals in this neighborhood!)

the blue knights arrive and choose geno's

One thing that is still unanswered to me concerns the cheese steak cheese. Is it provolone, American, cheese whiz or other? Wikipedia helped me find an answer. They claim that Geno’s sides with provolone or American cheese, whereas Pat’s first introduced the Cheese Whiz, which then became very popular. Had I known this, I would have ordered differently!

I ordered my cheese steak “wit” (that is, with chopped grilled onions—they don’t do green peppers) and provolone. In the background is the Cheese Whiz version. I tasted both, and found….the Cheese Whiz to be better! Shucks. The provolone just didn’t melt. And it was served up so fast, that it didn’t go under the broiler to get melted and crispy on top. Still I was a happy girl. Steak sandwich! Boom!

pat's cheesesteaks