Vegaquiles

In a follow up to my post on the difference between migas and chilaquiles, I offer another option: vegaquiles!  Or, I guess you could say vigas...

I try to follow a vegan diet at home, but I say try because it isn't an absolute sort of thing.  Rather, a way to eat more veggies and less animal products.  I'm not changing the name of this blog to 'Vegan at Home' or anything.  It's still about delicious eats, but as I think a lot of people can tell you, the ideas of 'vegan' and 'delicious' are not in contradiction.  Take for instance this recipe for vegaquiles...

Idea: Vegaquiles
The basis of this recipe is the wonderful recipe for tofu scramble provided by Post Punk Kitchen and published in Vegan Brunch, one of my favorite cookbooks for a variety of reasons.  I made a few subtle changes to the recipe to make it more appropriate for the vegaquiles.

1. Omit the thyme and use oregano or Mexican oregano.
2. Add 1 tsp. each of onion powder and garlic powder to the spice mix.
3. Use 4-5 tbsp. of vegetable broth in place of the water.  You want a little more liquid for for the vegaquiles to come together.
4. Move the scramble to a plate while you fry up the chips; use a new skillet or clean out the scramble skillet well.  If you don't, you'll end up with a bunch of burned spices coating your chips.
5. Otherwise, proceed with the directions in difference using stale tortilla chips, pico and your favorite salsa.  Lucky me, I had leftovers from Rosa's again!  How did that happen?

I topped mine with red and green salsa (Christmas style!) and a mix of Daiya cheeses.  Delicious way to start a Sunday morning...

Difference

Sometimes, things you think are the same are actually different.  Take for instance, the breakfast taco and breakfast burrito.  Anyone who has ever eaten a breakfast taco and a breakfast burrito can probably tell you: they aren't the same thing.  It's about proportion, scale and sometimes ingredients.  But some people, even Texas Monthly prescribes the difference to regional nomenclature, suggesting a breakfast taco and burrito are identical.  But just about any child (in Texas anyways) can tell you that, besides proportion and scale, a burrito is rolled, whereas a taco is folded.

Which brings me to migas.  And chilaquiles.  ¿Cuál es la diferencia?

The Epicurious Food Dictionary definition says:

chilaquiles [chee-lah-KEE-lehs]
Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn TORTILLA strips sautéed with other foods such as mild green CHILES, cheese, CHORIZO and shredded chicken or beef. The dish may also be layered like LASAGNA and baked.


The dictionary doesn't define migas, but Wikipedia offers the explanation for the Tex-Mex version, in addition to Spanish and Portuguese iterations:


migas [me-gus]
In Tex-Mex cuisine, migas [me-gus] are a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla; the meatless version includes diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa or pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos. The tortilla strips can also be deep-fried until crunchy

And then some places serve chilaquiles with eggs.  So what is what?  Perhaps it doesn't matter, but I tend to think definitions are important.  We have so many words in the English language, many of them borrowed from other countries and cultures, so we have the opportunity to be very specific.  Like the difference between burrito and taco!  Blurring definitions is simply lazy, which probably makes me sound old.  You're probably hearing, "why don't they teach handwriting in the public schools anymore!"

Which brings me to: addiction.  And after my confession, perhaps you can tell me what I'm making?

After moving to West Texas, I quickly became addicted to Rosa's.  Located all across West Texas, and even as far away as Dallas, Rosa's makes pretty delicious fast, Mexican food--there is no reason to go to Taco Bell.  Never.  But, what makes Rosa's special is their tortillas, which are made fresh right there in each and every store.  You can watch.  And, that is how they elevate something as simple as a bean burrito (rolled!) with cheese and delicious salsa into a revelation: bean and cheese and salsa inside a warm, soft flour tortilla probably just pulled off of the line.  Seriously, I start thinking about it and my mouth begins to water.  I pass Rosa's and I start thinking about how long I can keep myself from it.

And their chips.  And their queso!  So good.  But then you end up with a bag full of leftover chips.  Chips that were made fresh in store and don't really keep.  Chips that are pretty stale the next morning.  What to do?  Migas/chilaquiles!

So here is easy, breezy morning migas/chilaquiles when you have leftover or stale chips, some salsa, a couple of eggs...and a little cheese.

Heat some vegetable oil in a non-stick skillet over medium heat.  Add enough chips to cover the bottom of the pan in one layer.  The idea is to fry the chips so they crisp up again, so stir them and turn them until they start to get a little brown.

Meanwhile, crack and beat two eggs with a little salt.  Ready your salsa (I use about 1/3 cup), some garlic and fresh pico, about 1/4 cup if you have  it (at Rosa's, they have it, so I have it.).

Once the chips are lightly brown, take the pan off the heat and add the garlic (enough) and stir until it starts to cook.  Then, dump in the salsa and pico.  It's probably going to sizzle and splatter a little.  Return to the heat and cook until the salsa is reduced a little.  Lower the temperature, add the eggs and cook until they are scrambled right into that mess.

Top with cheese and a little more salsa and voila!  Migas.  Or chilaquiles with eggs.  Or something else, I don't know.  The bottom line is that it's an easy, delicious breakfast on Sunday morning and a perfect way to use up stale chips or tortillas with your favorite salsa.  This serves two!

Eggs Like a Cloud

When is the last time you learned to cook eggs in a new way?  I mean, there are basic ways to cook an egg, plus some fancier ones...but not that much in the way of innovation.  

Scrambled

Fried (over multiple ways)

Boiled (from soft to hard)

Coddled

Shirred

Baked

What else?

I remember when my mom taught me how to scramble eggs and suddenly I could feed myself.  There are still few things that taste as good to me as an egg sandwich on whole wheat bread slathered with mayonnaise.  Or as was served in our house, Miracle Whip.  But after you learned to scramble an egg, to fry an egg, to boil an egg; what next? Perhaps you can poach an egg like a pro, but have you ever done a scrambled-poached egg?!

I read about this method in Food & Wine and it is quite interesting: you whisk the eggs, then dump them into a swirling, boiling pot of water.  They cook for less then a minute, them just drain and serve.  The result is a light-as-a-cloud, omelet-ish egg that can be salted, sauced and enjoyed.  It's a simple technique and one you should try.  I served mine with a variation on the goat cheese sauce and some sautéed spinach.  Delicious!

Stuff and Things

I haven't posted for a while and I have quite a few 'this and that, stuff and things' sort of info to share with you that are food related in some bizarre ways, so here goes:

I was in Minnesota for a conference and had several wonderful food encounters, including this fantastic painting by Severin Roesen at the Minneapolis Institute of Arts. He is one of my favorite painters and I'm not sure why. I'm not a big fan of still lifes, but there is something about the way he depicts all of the fruits and vegetation. And I love the way he hides his signature in the tendrils of grape leaves. Amazing.

They also had this fantastic coffee service on display. I desperately wanted it! I love the long spout, almost like a watering can, so you wouldn't even have to reach to refill your guests cup.

And this china from Sèvres is my new favorite. I'll take service for twelve. The original, hand-painted set had almost 400 pieces in it. And those are scattered in museums and private collection around the world. The object at the back of the arrangement is for serving ice cream and everyone knows how much I love a food-specific serving piece.

Here I am at the sculpture park by the Walker Art Center, with Spoon Bridge and Cherry by Claes Oldenburg and Coosje van Bruggen in the background. I love their work and while this isn't my favorite sculpture they have ever done, it's is quite brilliant and has become an icon for the city. On the other side of the park, you get a great view of downtown.

I didn't just look at food art and antique serving pieces, I also had some good things to eat in Minneapolis/St. Paul, including this green coconut curry with mock duck at a little Thai place that was just down the street from my hotel. It was just spicy enough and made me very happy! You should definitely try Ruam Mit Thai if you are in St. Paul.

I had one of the best breakfasts ever at the Downtowner Woodfire Grill which is also right by the hotel. This is a breakfast place, per se, but a very nice restaurant that also serves a very excellent breakfast. I had the veggie version of Moe's Cajun Breakfast which was sauteed onion, pepper and mushrooms topped with hash browns topped with cheese topped with an egg over easy topped with their special Hollandaise sauce. This is a HALF order. Honestly. It was so good.

Back to Terre Haute, we had a lot of fun with Shane and Melissa who were visiting from Kentucky so she could help out with a program the Swope was holding. It also happened to be Shane's birthday, so we picked up a guitar-shaped, Elvis-bedecked container of popcorn from Big Lots. It's also a coin bank once you eat all of the popcorn! No joke.

Jonah made Shane a birthday cake: carrot with cream cheese frosting. We went with a big group to Mogger's for dinner and a few drinks, which was a lot of fun.

Of course, seasonal change means it's time to change up the bar and make it ready for fall. I had the worst time trying to decide to what to use, but eventually decided on the pheasant ice bucket, the Georges Briard glasses with gold leaves, a mix of cocktail glasses and some other gold accents.

And fall also means it's time to tea, so I made the first pot on Tuesday after I caught a chill.

Last night we went to Jimmy and Ellie's for dinner and to watch Top Chef. Jimmy made two bowls of Asian deliciousness, including giant rice balls that were super yummy--and spicy!

Great, now you're all caught up.

Wichita Eats

Thai tea is better when sipped through a giant straw tucked into a
second giant straw and wearing arm warmers. She's a maniac, maniac...

While in Wichita, we got to dine at Zen Vegetarian Cuisine. Zen serves an all vegetarian menu, offering many of your favorite Asian dishes with meat analogs. I don't know if it's run by a cult or not, but the all of the employees sure seemed beatific! Perhaps it was just all of the delicious veggie food they get to eat?

We started with some dumplings which might be the best I have ever had and also ordered edamame and vegetable tempura. One dish sounded suspiciously like Protein 2000, my favorite menu item at Veggie Heaven in Austin, TX, so of course I ordered it. Not quite the same, but delicious and served with a heaping bowl of a beautiful multi-grain rice. Which is cheaper at the restaurant than white rice--I guess they are trying to promote good and healthy eating. (Cult?) I tried a bite of almost everyone's dish and were wonderful. The skipped the one Francie ordered, 'Perfection from the Ocean,' as I never cared for actual fish and wasn't interested in a substitute. Molly, the sole meat eater at the table, declared it the closest faux-meat she had ever consumed. It was a great meal and a beautiful restaurant. Wichita finally has an all-vegetarian place to dine! I'd be there at least once a week if I was still living in the ICT.

Confession: I don't really care for donuts all that much. I mean, if you stop and buy a box of donuts and drop them off, I'll probably have one. But I'll pay for it the rest of the day with heartburn. So, I'm probably never going to say, "Let's go get donuts." Just not my weakness, even without the heartburn. Now, offer me a box of chocolate cupcakes and I'll sing a different song.

But all that could change thanks to the Donut Hole in Wichita. Oh my, Molly and I went for breakfast on Saturday and my expectations and preconceptions about donuts have been changed forever. The difference? Cake. Yes, cake donuts. I'm used to being offered one or two cake donuts at donut store and I love the cinnamon ones they serve at Boo's Cafe, but I have never been to a donut shop that served only cake donuts. I should say only cake donuts, I should say: a mindblowing array of spectacular cake donuts. In every flavor you can imagine and some you would never think of: cocao krispies, bacon, buttermilk, peanut butter and more. All transformed into a delicious breakfast treat. And served with great coffee with Cafe du Monde as one of the choices. Coffee with chicory! It was heaven. It was so good, we stopped by on the way out of town that Sunday.

On top of the delicious donuts, the decor is fab and fun and funky. There is a giant cock on the roof and lots of crazy things spread around the interior. If I lived in Wichita, it would be donuts from the Donut Hole for breakfast five days a week and I would be as big as a house. Driving through? They have a drive through open 24-hours a day. Honestly, if you're close, it's worth the stop for delicious donuts and a peek at Wichita, which is a little cooler and a little funkier these days. As always, on the verge. And, you can buy their VERY cool t-shirts and other merch with the awesome logo designed by our friend Chris without ever setting foot in Kansas.

While there, I sampled the original buttermilk, maple and a bite of Molly's chocolate peanut butter.

Recipe: John's Scones

John made these delicious scones when we were visiting in the LGB and they are simple and perfect for breakfast--or a mid-morning snack. He made his with the elusive cinnamon chip, but I used walnuts and dried cranberries to equal success. I've altered the recipe to say 'one cup of your favorite mix-in,' which could be dried blueberries, chopped fresh strawberries, pecans, dried apricots, white chocolate....or whatever you can think up. What makes this recipe so simple is that you just drop them right on the cookie sheet and bake--with a little pat on top or not, it's up to you.

Recipe: John's Delicious Scones

2 cups all-purpose flour (I used half white whole wheat, for a healthy twist.)
1 cup of your favorite mix-in
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter, cut into sm. pieces
3/4 cup buttermilk

Preheat the over to 425 degrees. Sift flour with salt, sugar, baking soda, and baking powder into a big yellow bowl. Cut in the butter with a pastry blender until well mixed.* Add your mix-in and toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake for 12-15 minutes.

*Alternatively, you can combine all of these ingredients in the bowl of your food processor, then transfer to a big yellow bowl and proceed.

Coffee Cup Cafe

Sal's Enchilada Eggs at the Coffee Cup Cafe, delicious! LGB, ya'll.

Gadget: Kona Coffee Maker

I don't make coffee at home very often. Maybe one day on the weekend? There were several years when I didn't take caffeine at all, but now I'm at the point where I have to have it. Again. Everyday. Every morning. So, I stop by the corner to get a cup, and visit with Boo or Keith or Chelsea. Sometimes I sit for a few minutes and read something for work or make a phone call. For me it's nothing fancy, just brewed coffee or an au lait. If it's warm and I am at Starbucks, I'm a big fan of the double shot on ice. Otherwise, I pretty much stay away from espresso drinks.

As far as the process at home is concerned, I have been a devotee of the French press for about ten to twelve years. I agree with the idea that it produces some of the best coffee, the thought being that since the filter doesn't absorb any of the oil, a more flavorful coffee is extracted from the coarsely-ground beans. Of course, since the filter doesn't absorb any of the oil, a more cholesterol-laden coffee is extracted from the coarsely-ground beans. Best enjoyed in moderation, but delicious none the less.

However, I had been wanting a different option for brewing. You might think, "He probably wants something more automatic. One of those pod-espresso makers or something like that." But no. I have had my eye on the Bodum Kona coffee maker for awhile. Again, non-electrical. I like the process: coarsely ground beans, hot water poured over them. No buttons, no muss and no fuss. I am a Luddite when it comes to coffee (although I do use an electric grinder!) and like the vessels, especially the hourglass shape of the Kona. Of course, it's a blatant rip-off of the classic, Chemex coffee system which has been in production since the 1950s. And I had actually decided on a Chemex version, until I found the Kona on sale for a song at Sur la Table.* It comes with a permanent filter that is easily cleaned and make delicious and very strong coffee. I'm still working on the measurements and the process, but feel like an early morning chemist while I'm at my work with this great coffee beaker.

*They don't have it on-line, but if you have a store close to you I'm sure they have it on the sale shelves.

Recipe: Eggs Francisco

Last time I was in Austin, I had a breakfast at Kerby Lane. Since I had been mainlining breakfast tacos for about four days at that point, I decided to try something different and landed at Eggs Francisco. Hmmm? I had never noticed it before, perhaps distracted by migas and pumpkin pancakes. But, this was a total breakfast revelation and so I decided to prepare it for New Year's Day brunch along with the blintz casserole. Both absolute hits.

Recipe: Eggs Francisco
This isn't so much a recipe as it is direction:

• Toast English muffins
• Top with eggs scrambled your favorite way*
• Layer avocado and sliced tomato on the eggs
• Smother the entire thing with your best queso

Really? Simple, delicious.....sublime. The original at Kirbey had slices of bacon on it, so if you are omnivorous or want to use facon, by all means be my guest.

Mangez!

*I could go on a 15-minute diatribe on how to make the best, creamiest scrambled eggs, but I won't. Maybe later. Main tip: no matter what your mom, aunt Bessie or granny says, do not put milk, cream or water in your eggs. That's just economical cooking attempting to make eggs go farther. The best scrambled eggs are simply that: eggs that are scrambled.

Restaurant: Bev's

Saturday night, we had some drinks at the Black Angus with Jeff and Jen, which was a lot of fun. We talked about where to take out-of-town guests (got some new ideas) and of course, where to eat. I lamented the lack of a Sunday breakfast place, as my regular one is closed as are all of the other downtown establishments. They mentioned Bev's Country Kitchen, close to the Terre Haute Community Theater, where you can get a great breakfast for a bargain. We got up Sunday morning and gave it a shot: light, fluffy hotcakes; delcious fried potatoes; and hot, diner coffee. I'll be back Bev, don't you worry.

One question: where can you get cream gravy this side of the Mason-Dixon line?

Bev's Country Kitchen
1303 South 25th Street
Terre Haute, IN
(812) 232-5131

Blintzes

The new cookbook from Ina Garten (Translates literally as 'in a garden.') a.k.a the Barefoot Contessa (And where is this Barefoot? Italy? Everyone knows those Italian titles aren't real, so quit curtsying every time she comes on the television!), Back to Basics: Get Great Flavors from Simple Ingredients, is filled with lots of wonderful and simple ideas from entertaining. She has some very authoritative lists about ways to set the table or desserts that can be purchased, and I respect that a lot. Very 1950s of her. Of course, the best sounding recipe was one for brunch: a simplified casserole using the language and flavor of a labor-intensive blintz. My mother (aka Miss Barbara) prepared a wonderful spread for Christmas brunch, including this recipe, cinnamon rolls, breakfast pizzas and fruit. I thought the blintz casserole was quite delicious, although I might attempt a slightly smaller ratio of cheese to crust. Amazing and delicious!

Recipe: Baked Blintzes with Blueberry Sauce*

For the batter:
1 1/4 cups milk
2 tbsp sour cream
4 tablespoons unsalted butter, melted
1 tsp vanilla
4 eggs
1 1/3 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder

For the filling:
2 cups ricotta cheese
8 oz mascarpone cheese or cream cheese
1/2 cup Egg Beaters or other egg white product
1/3 cup sugar
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla
1 tsp salt

Preheat the over to 350 degrees and butter a 9x13 baking dish.

For the batter, place all of the ingredients in a blender or food processor and blend until smooth. Pour half the batter (about 1 3/4 cups) into the prepared baking dish and bake for 10 minutes, until set.

In the meantime, whisk together the filling, mascarpone, eggs and sugar in a big yellow bowl. Add the lemon zest, lemon juice, vanilla and salt, mixing thoroughly. Spread the cheese mixture over the baked pancake, then spoon the remaining batter over the cheese mixture to cover.

Bake for 35-40 minutes more, until the top is golden brown. Let cool for 10-15 minutes, cut into squares and top with blueberry sauce.

Serves 8-10.

Recipe: Blueberry Sauce
3/4 cup orange juice
2/3 cup sugar
1 tbsp cornstarch
4 half-pints blueberries
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice

Combine the juice, sugar and cornstarch in a saucepan and bring to a boil. Once the mixture has begun to thicken, add the blueberries and simmer for 4 to 5 minutes, just as a few of the berries are beginning to burst. Stir in a lemon zest and juice and allow to cool.

*I've altered the recipe from the original source and posting. Mom made this for brunch, and while delicious, it was very rich. I felt like the ratio of cheese filling to crust should be less and the reduction of ricotta, plus use of an egg substitute, make for a better breakfast/brunch. treat. (1.4.09)

Saveur Breakfast

I always enjoy Saveur magazine, it's so different than most of the food magazines on the newsstand. While I love Bon Appetit and Food & Wine, they tend to focus on the hot new chefs, restaurants and food trends sweeping the notion. Saveur focuses on a 'world of cuisines,' looking at flavors and traditions across cultures. They feature recipes from home cooks the world over and there is always something delicious, plus lots of food information, between the pages.

The current issue is all about breakfast. There are wonderful articles on traditional morning foods that run from pho to noodles to eggs cooked in all manner. Reader, you already know about my obsession with eggs. Treat yourself by picking up this issue with the very compelling cover. Better yet, get yourself a subscription.

Mangez!

Boo!

Still life with check.

Boo's Crossroads Cafe is in the corner between the new place and the Swope. It's called so because the proprietress is named (or nicknamed, I assume) Boo and her establishment is located at what was once the crossroads of America: the intersection of the old interstate Highways 41 and 40, Wabash Avenue and 7th street.

Boo's serves a great breakfast and lunch, including egg sandwiches, salads and soups. She also has a case of fresh baked goods from the kitchen that rotate through the week: baked donuts sanded with sugar; cinnamon rolls with or without nuts on Friday; and cakes, cookies and pies too numerous to note. (In the evening, Boo's nephew runs a pizza joint in the same space, call La Familia de Jeshua, but that is for another post.)

Although they don't serve breakfast tacos, I still enjoy stopping at Boo's in the morning. I like to get an egg sandwich (the Yankee equivalent to breakfast tacos?) with Swiss cheese and a little mayonnaise. The coffee flows like the river Jordan, and the whole environment makes for a perfect way to start the day.

Céréales du Petit Déjeuner

Vintage Tupperware cereal container, available on Ebay. Buy it now for $4.95.

Cereal had a special place in the home I grew up in, literally. Sam, my dad, had built drawers in the cabinets for easy access and one of those drawers was loaded with Tupperware containers filled with a variety of choices. Barbara would occasionally buy a sweet cereal, like Captain Crunch with Crunch Berries, but it had to be rationed against 'plain' cereal to which we added at least the same amount of sugar that was in the Captain. Probably more. Most likely, there was some secret equation or ratio, like one box of sweet cereal to every 4.25 boxes of unsweetened cereal, but I never cracked that code.

Perplexing cereal to children? Grape nuts. It was a like a never ending bowl that just kept sucking up and absorbing the milk. It probably takes at least a half-gallon of milk to eat one bowl of Grape Nuts. Who knows. Another secret equation.

• Cereals I would eat as a child: Cheerios, Corn Flakes, Rice Krispies.
• Cereals I would prefer not to eat: Grape Nuts, Bran Flakes, anything with raisins.
• Cereal involved with disgusting story I will not repeat here: Captain Crunch with Crunch Berries

Cereal was really the only breakfast food I liked as a child. I always preferred it to a hot breakfast, but would of course indulge in pancakes or French toast on Saturday morning. When we would go on vacation, breakfast had to be at a restaurant with cereal on the menu. A little like Andy Warhol and his lunch of Campbell's tomato soup, I had to have cereal for breakfast. Of course, the morning meal was not free of family politics. As the only manic morning person in our family (I guess Sam is a morning person, but not as...talkative as myself?), I was always ready to begin the day with inquisitions and conversations. Sadly, my younger brother Eric was not, and refused to eat breakfast with me because I talked too much. Moi? I'm sure you believe, as I do, that he was simply being overly sensitive.

My grandmother, Ruth, also had an array of Tupperware cereal containers. (In fact, I think Ruth invested all of her mad money in Tupperware. When she finally acquiesced to an apartment close to my parents, Barbara told me that everyone had already gone through her collection, but I could look at the remainders. Three yard-size garbage bags left! After everyone had taken what they wanted!) She didn't see these cereal containers as simply a place to store cereal, but as a starting point and outlet for creativity. In each, Ruth would create a custom blend of cereals, every changing and always intriguing. You might find Cheerios combined with Raisin Bran or Corn Flakes mixed with your Rice Chex. If you wanted cereal straight, you had to get it from a fresh box opened from the pantry. Otherwise, it was take your chances with one of grandma's cereal cocktails.

Reader, you're probably wondering where Ruth kept her custom cereal blends. In a special sliding drawer built by my dad? No, she had those of course, but Ruth kept her cereals in an appliance above her stove that was either an old microwave or extra oven. It's true. It heald at least six containers of the magical, cereal potions easily. In her defense, I should say that my grandmother rarely fed her children or grandchildren cereal for breakfast. She would make waffles in an ancient waffle iron my uncle had saved his money to order from Sear's in the 1950s, my Aunt Sally's bran muffins (That, dear reader, is another story about aging and the demise of cooking skills.), or leftover blackberry cobbler my uncle would top with heavy cream and my mother with skim milk.

What is in my new cereal container? Kashi's Heart to Heart. What's in yours?

All of this to say, cereal is probably still my breakfast of choice, with breakfast tacos as a very close second.

Pantry Raid

Last week when Katie was over, I opened the pantry to offer her some tea and found a giant sausage sitting on the bottom shelf. Now, considering I haven't eaten meat in about twelve years or so, I don't think I placed the sausage there. Perhaps one of my cheeky friends? I'm sure no one is going to own up to this little prank, but if you would like to anonymously comment to this post and let me know how long the sausage has been there, I'd be very happy. That was the test right? How long will it take for Brian to notice the giant sausage in the pantry? I just want to know how I did...

So, after the shaman left from the cleansing ritual I had to enact because of the presence of meat in my pantry (The shamanic cleansing cost $500, so if you ever own up to the sausage, expect an invoice.), and after I had done a personal smudging of the space, and after I had cleaned it from top to bottom with a mixture of Kaballah water and sea salt....I decided it was time for a reorganization! I mean, if someone can sneak a giant sausage through my front door and into my pantry right under my nose, I'm clearly not as organized as I should be.

This reorganization resulted in a complete paradigm shift. In the past, I had grouped together like foods by storage method and usage. In the spare spaces, I had stashed overflow utensils and other kitchen instruments. On top of these, odds and ends were crammed into nooks and crannies. While this was useful and worked for the most part, I thought a higher level of organization was possible. I decided to try and include aesthetic choices as part of the overall construction of the space. Pleased with the results, I thought some of the ideas might be useful to you, dear reader.

The first thing I did was group all of my wonderful pickled vegetables together on a single shelf for some strong visual impact. These are all tomatoes and okra that my dad put up from things grown in his garden. I actually didn't realize I had so much okra, so I am officially not rationing it any longer. On the shelf above, I arranged an array of colorful mugs more intentionally. I even weeded out three mugs that I have been moving around for about twenty years. Advice: do not becoming emotionally involved with coffee mugs. I also placed the coffee making tools very close and balanced three lovely, orange egg cups on the edge to add depth of field. The colors are bright, cheerful and the entire arrangement says 'I'm ready for breakfast at any time.' In front of the pickly things, I placed a plastic Kachina and an engraved Hindu goddess who had both been living in the pantry. Now that they are front and center, I officially charged them with oversight of the space in the future.

As I mention, some kitchen odds and ends are also grouped in the space. This vintage ice crusher had been crammed into the corner, but I placed it between the canned goods and the array of jams and jellies. (I have strawberry now, for those of you who have been following the jelly saga.) It's a fun object I don't use often, but do enjoy seeing.

Honestly, I was trying to weed out a little as I went through everything and came across two small platters I hadn't used in a coon's age. I was going to put them in the Goodwill pile, but then realized they would be perfect for storing vinegars, oils, honey, molasses and other items which have a tendency to drip onto the shelves. They not only add color, but make clean up simple.

I had my sugar and baking supplies in bags piled on the shelves to the side, while these three canisters my mother received as wedding gifts languished in the bottom of a cabinet. They're in use again and bring a strong metallic element to the palette of the pantry. Notice reader, I said palette. Think about color and texture as you decide what goes into your space.

Boxes and canisters of tea seem to multiply in the pantry. Where did all it come from? Likewise, packages of napkins from parties past and future grow and spill off the shelf. The solution? Container Store. They always have your back. I bought two baskets made from thinly rolled Asian newspaper that are chic and keep tea and napkins neatly contained. That way, next time someone wants tea (which was started this whole story in the first place), I can just grab the box and let them choose away. Simple.

Remember:
1. Organize not just for ease of use, but also for looks. You have to open the pantry a couple of times everyday, it might as well seem exciting.
2. Think color and texture. Eventually, I would like to paint the walls of the pantry a nice, soft orange and leave the shelves a clean, bright white. What is going on your shelves? What do your containers look like? Would some dark baskets spruce things up? What about some colorful pots that are in a closet? Could you put some rarely used utensils in them?
3. Decorate everything. Some vintage cookbooks, a small statue or a favorite item could easily add a little bit of life to your shelves. Magazines are always reminding you that bookshelves aren't just for books and I am saying that pantry shelves are not just for cans of beans.
4. Use trays to organize items and keep the place clean. If it goes on something, it's much less likely to wander.
5. Watch out for sausage!

Holiday 2007 Rehash

This year, we did the tour of the 'ahs' for the holidays--Wichit-ah, Omah-ah and Tuls-ah. Here are some dining highlights from the long, long....LONG (but fun) trip.

Wichit-ah
In Wichita, we saw lots of friends. It was a super-fast visit, but we squeezed every bit of friend-time in we could. Sorry if I missed you this visit, but you're top of the list next time I'm in town! Wednesday night we went to N&J Bakery which is one of the best Lebanese restaurants in the city--and there are many. I think they have the tastiest fattoush salads in Wichita, crisp and perfectly seasoned. Barb was planning on having a few people over on the following night and ordered their hummus, homemade pita and pistachio cookies. I love the pistachio cookies, but more on that later.

When we got back to Barb's, we kept her company as she began some of the prep for her Thursday night menu. One of the sweet treats was 'crispy crackers' which involves baking club crackers that have been topped with nuts and a buttery caramel. They are like crack, once you start you are hooked. Barb and I are carefully watching them in the over as they bake.

Thursday morning, Mitchell and I had breakfast at the Beacon Restaurant with an old friend from work and his new bride. The Beacon is the greasy spoon of all greasy spoons. It's located right next to the newspaper office (Which used to be the Eagle-Beacon back in the day) and is decorated with a lighthouse theme. Many of the very artistic items are for sale. If you eat meat and find yourself 'dining' at the Beacon, be sure and order the Beacon Traditional which is an open-face, lightly toasted English muffin topped with 2 eggs cooked to order, your choice of bacon or ham, and cheese melted over the top.

Thursday night at Barb's was fun and we got to hang out with many of our Wichita friends. I even got to have Molly sit in my lap, which is something I really miss being so far away from her. Barb made tons of delicious treats and served her wonderful mulled wine, but I think everyone enjoyed the pumpkin biscuits more than anything else. They're a classic and even better served with the maple pumpkin sauce which Barb had never tried before. Make them, but don't even think about serving them without the sauce!

Recipe: Barb's Pumpkin Biscuits with Pumpkin Maple Sauce
Biscuits 2 ½ cups all-purpose baking mix (like Bisquick) 1/3 cup instant non fat dry milk ¼ cup packed brown sugar 1 ¼ teaspoon pumpkin pie spice ¾ cup 100% pure pumpkin 1 tablespoon water

Sauce
1 cup maple syrup 1 cup 100% pure pumpkin ¼ teaspoon ground cinnamon

• Preheat oven to 425 degrees.
• Combine baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water until just moistened.
• Knead 10 times on lightly floured surface.
• Roll dough to ½ inch thickness; cut into 12 biscuits.
• Place biscuits on ungreased baking sheet about 2 inches apart.
• Bake for 8-10 minutes or until golden brown.
• Heat syrup, pumpkin and cinnamon in a small saucepan until warm.
• Spoon sauce over warm biscuits.

Of course, no visit to Wichita would be complete without a trip to the Nifty Nut House. They have all of my favorites, so I stocked up. Plus, it's always fun to be there during the holidays because there is so much electricity in the air. People are crazy for nuts! I bought:

• Double-dipped chocolate covered peanuts (the size of gum balls)
  
• Dark-chocolate covered pistachios
• Bridge Mix (with fruits)
• Yogurt-covered pretzel Christmas trees. (I swear their's are the best!)
  

Omah-ah
Old Town Omaha is filled with lots of great shops and restaurants, and we were sure to hit several of our favorites. We stayed at the Magnolia Hotel (which is in a converted office building and very nice if you're looking for a place to stay in Omaha) and it was easy walking to breakfast or dinner. Plus, the Magnolia has a complimentary continental breakfast, cocktails in the evening and a milk and cookie bar at night. Not kidding. Milk and cookie bar.

Zio's pizza is always a special treat and by the slice. You can order whatever toppings you wish and they're happy to oblige with piping hot slices right to your table. We had broccoli and onion (I won't apologize. I love broccoli on pizza.) and tomato and spinach. They have so many topping choices it will boggle your mind.

Even though we live right smack dab in the epicenter of Indian culture in Austin, TX, that doesn't keep us from ordering it when we're out of town. The Indian Oven, also in Old Town, serves all of your favorite Indian treats and has a great wine list to boot. Cold night? Fresh curries and a glass of wine will warm you right up.

Reader, are you eating your lunch at your desk while you catch up on my blog? Are you using a plastic spoon? I thought so! Do you know how it's made? Well a visit to the Omaha Children's Museum will cure you of that ignorance. Push a single button and moments later, a fresh plastic spoon emerges from the injection machine. Like magic.

Sammy and Jakalee (two and three respectively) were more interested in the car and the balls and the millions of other things you can do at the Museum.

Of course, I had to stop and pay me respects to Quan Yin while I was in Omaha. Driving down the Sorrenson Parkway, you just kind of come across her, perched on a hill and surveying the white, snowy world. The gate was locked, but I hopped it easily and trudged up the snow-covered steps to the top. I guess there were rabbits nesting behind because when I reached the top they ran quickly away in that breathy, panicked rabbit sort of way. I left Quan Yin an offering of four pistachio cookies that Barb had sent us away with, piled at the base of her feet. I didn't stay long because I thought since the gate was locked, some angry Buddhists might come after me from the temple in the distance. I spent the rest of the day with the Smith's song Stop Me if You've Heard This One Before running through my head. "And the pain was enough to make a shy, bald Buddhist reflect and plan a mass murder."

Tuls-ah

In Tulsa we ate and gorged ourselves on Christmas fare at the parents, including our traditional dinner of fried chicken. It's a long story, but tasty nonetheless. We still found time to join Paula, Brennan and Loren for a little pizza at the Hideaway. Probably the best pizza in Oklahoma, the Hideaway is a Stillwater/OSU tradition, but we don't hold that against them. Good pizza is good pizza!

Woodland

Sunday, we joined up with April and Katie for brunch at Woodland. April promised a surprise, which turned out to be LESLIE! Fun, fun...

I'd never been to Woodland before, but it has a fun, funky feel and very good food. It's wasn't super-packed, so we didn't have to wait for a table or feel rushed about our meal. They basically have two breakfast choices, but in reality the choices are limitless. You can get Eggs Benedict with ham, spinach or salmon. There other choice is called 'the morning wood' and features two eggs any style (I had mine poached and they were perfect.) and four side choices from what seems like an endless list. I had tater tots, grits, homemade biscuit (the best biscuit I've ever had outside of my mother's kitchen, I might add.) and a fruit cup that was so much more. Every bite of fruit was perfect, even the cantaloupe. April and Leslie shared a 'mimosa for two,' which we decided was more like a mimosa for the table since it was a carafe of juice and a bottle of Cava. They also have pancakes, french toast and cinnamon rolls--which I intend to try on my next visit.

Woodland

1716 S Congress Ave
Austin, TX 78704
Phone: 512.441.6800

www.woodlandaustin.com

Disappointment

On Sunday, I've been going to the monster Whole Foods downtown to read the paper and have something eat. I enjoy it because there are a myriad of choices--almost too many. Some days I have a fruit smoothie and coffee and other days I choose a pastry form the case. Their donuts are strangely delicious: about an inch and a half thick with a texture somewhere between a cake donut and a convential glazed. Regardless, I always find something to suit my mood.

Today I decided to hit the breakfast taco stand, imagining what Whole Food, purveyor of all things fresh and amazing, might do with this wonderful and ubiquitous Austin breakfast staple. To begin, the taco maker was not exactly pleasant, but it was early on Sunday morning so who can really fault that? I ordered a potato, egg and cheese with some salsa and he quickly assembled my taco in a very determined method which involved wrapping the paper tightly around the taco and a sticker to keep it closed. I made my way to a table, opened the newspaper and unwrapped my taco.

First bite? Um, not the best tortilla in the world.

Second bite? Not even close to warm. Cold eggs and cold potatoes.

Third bite? Salty, salty potatoes that overpowered everything else.

Fourth bite? Tomato-heavy salsa without much kick or flavor. Pace would have been better.

End result: worst breakfast taco in Austin. Shame on you, Whole Foods. Shaaaame.

Mangez?

Elsi's for Breakfast

The search for wonderful breakfast tacos continues--I just can't get enough. I've sampled tacos here and there and there are a lot of good ones. But, my friend Angie turned me onto the veggie chorizo and egg breakfast tacos from the coffee shop just down the street from work. It turns out, they buy them from Elsi's, a Mexican/Salvadorian place, which is pretty close to the house.

Last month, I finally went and checked out the actual restaurant and am now completely addicted and there about every week. The veggie chorizo and egg are just spicy enough and served in a flour tortilla that is slightly crispy on the outside. In addition to the wonderful tacos, Elsi's also serves delicious pancakes that have a thin crust surrounding a light, fluffy interior. They also brew regular, cinnamon and Salvadorian coffee, which is supposed to be super strong. Best news: it's completely affordable.

6601 Burnet Road
Austin, TX 78756
512-454-0747
Mon-Sat 7AM-9PM
Sun 8AM-9PM



Mangez!