FoodMan

Saturday: A belated birthday for my one year old Nathan. It was mty first time cooking for 30+ people and I was more than a little intimidated…even contemplated getting pizza delivered!! In the end I decided it will be better both on the palate and the wallet to make something at home. I was right and everything came out wonderful. For dips I made huge batches of Hummus and Salsa (I should’ve made more) Main dishes were: several trays of baked chicken legs and thighs ($0.99/lb). These were brined, then baked with lemon juice, white wine, garlic cloves, and thyme. These were my biggest challenge. I was afraid they might not come out right. I was very wrong, they came out wonderful with a nice golden skin, great flavor and melt-in-your mouth meat. I got so many complements for these. Smoked sausage cooked with onions, tomatoes and cumin. Side dishes: Rice with vermicelli cooked in Samen. Mashed Yukon gold potatoes with butter and cream. Dessert was of course homemade chocolate cake with chocolate butter-cream (and Elmo faces for decoration). I made a total of two 2-layer cakes. The recipe was from Tyler Florence and it is my current favorite. All in all the party was a huge success, everyone had fun, and the food was all gone. I was very glad I did not go with the delivery pizza. Sunday dinner: Pasta tossed with oil-packed tuna, fresh basil, fresh oregano preserved lemons, garlic and onions. More chocolate cake for dessert Elie

...And here's the address: Segari's 505 Durham Houston, TX 77007 (713) 880-2470 I am planning on giving it a try soon. Elie

Houston Chronicle Dining Guide: Fit To be Tried Alison Cook reviews Julia's Bistro, a bumpy ride. Clearly Profitable Think restaurant wines have a high markup? Check out what Dia Huynh finds out about bottled waters in restaurants. What ever happened to tap water? Drink a Krispy Kreme doughnut By Ken Hoffman....'nough said. Elie

Looking forward to the rest of the week. WOW. It sounds repetitive by now but that soup is awsome. Elie

The history is there because I am never sure who is making what kind of sandwich. I just got back from Randall's and the wrapper says something like "Made under license by Tasty Po'Boys" or some such thing. Antone's should probably look into that. If all you have had is the heavy-hot-dog-bun imposter, you haven't had one. Now that I think of it, The original green wrapper reminds me of a New Orleans muffaletta from Central Grocery, at least in concept. It is all about the bread, a bit of ham, salami and cheese for flavor, and the chow-chow to give it zip. Change the bread, substitute the olive salad and the muffaletta is built on the same concept. Or, vice versa since I think muffalettas were "invented" about 1906. Now if Droubi's would expand their way down to the bay area, I would be a really happy camper. I used to eat lunch there a lot when I worked downtown. Now, I try to schedule downtown meetings so that I can go in there and get my "fix". This really makes want to seek out a true Antone's and try their sandwiches. Elie

In W&D today: 3 complaints about Alison Cook’s reviews- I am really surprised about the restaurant 17 one. I mean a restaurant of this caliber should not have both of its chefs “off”!! 2 recommendations for a Thai restaurant 1 recommendation for a Mexican (read Tex-Mex) restaurant called Mango’s. This brings me to a side note, Why do so many Tex-Mex restaurants have a Latin/Mexican/S. American food item/ingredient as their name??? It really bugs me, as if the owners of these establishments have no creative power over the names of their restaurants, but simply go with whatever edible item is next on the list! Here are some examples: Jalapeno’s Pico De Gallo’s Serrano’s Poblano’s Mango’s Tequila’s And I think there is a place called Enchilada’s !! All these are real restaurant names. It will be only a matter of time before we have Chalupa’s, Fajita’s, Taquito’s (wait, we actually might have this one), Tostada’s,….. Ok, rant over. Elie

I've never been a fan of Antone's sandwiches. the bread always tasted/felt like hotdog buns and the filling was way too plain. All this history is very interesting though. Elie

I've been meaning to try this since I saw the movie. Thanks for the recipe. Elie

I totally forgot that, that is what gives it it's flavor (slightly...cheesy). So another name for these European-style butters is Cultured butter versus the Sweet Cream butters such as LOL. Elie

Fifi- Thanks for posting the pics and comments. I am ahsamed to admit that I've never been to Felix's, and before reading Walsh's book I did not even know about it . I have to check it out prety soon. Elie

Wow at $3.50/lb. This is a very good deal. Thanks for the link, I would like to give them a try if I could. Elie

Cakewalk- European-style butters are butters that are not European but they have the same characteristics (high butterfat/flavorful/deep yellow color) as the European ones. They are not “fake”, it’s just an easier term to define them I guess. Mayhaw Man, you are correct American butters are also excellent and delicious when made properly (then again many do like the milder Land O Lakes-style butter). For my money I also go American by buying Plugra (you need a scale here too ). Plugra is usually cheaper by a few cents than Land O Lakes at my local HEB store in Houston and tastes fantastic, especially tucked in the end of freshly baked baguette with a salt sprinkle. HEB also carries Central Market European-style butter which is good but I do prefer Plugra. Foodie52, what do you think about the CM brand? Elie

I did add it and it was not a really detectable "coffee" flavor in the gelatto. However the ice cream did have a nutty/exotic flavor that I attributed to the coffee. Maybe it's on of those things where you would miss it if it is not there but cannot really taste it when it is. Elie

that is very wierd, I made the mix last night (actually half a recipe) and it was very thick. Thin consistency is definitly not my problem. I will freeze tonight and report. Elie The mixture froze perfectly in an ice cream maker. It was very smooth and rich. Here is a pic I took: I only made half a recipe as a trial, using 5 yolks. Elie

Fifi- It really is much easier than it looks, many thanks for the compliment though. Elie

Last meal in this blog: Monday is typically leftover night. Tonight was no different, we had leftover beans and rice, as well as one whole pesto pizza from Saturday. This means I had some time to make dessert, Baklawa (baklava). It's been fun being the blogger this week and I hope it was to you. Elie

do let us know how the beans turn out if you make it anytime soon. I just had a slice of sweet potato pie courtesy of a coworker of mine. She makes them regularly and brings some with her all the time. Elie

Went to a nearby small deli and had a very good hot reuben sandwich with a pickle spear. I need to try my hand at making some corned beef.... Elie

that is very wierd, I made the mix last night (actually half a recipe) and it was very thick. Thin consistency is definitly not my problem. I will freeze tonight and report. Elie

Still patiently waiting for a recipe since I have a tree of basil in the backyard as well. I had a grapefruit/basil sorbet once. It was excellent and not very sweet. Elie

Ok, here are the approximate quantities I use to make this dish. Keep in mind that you can make it with more or less of meat, tomato paste, liquid (for a drier or wetter consistency), and so on. Olive oil 1.5 pounds beef chuck or lamb shoulder cut into 1 inch cubes 1/2 lb. white beans soaked over night in plenty of water then drained 1 cup chopped onions 2 tbsp chopped garlic 1 bay leaf 2 Tbsp. tomato paste 1/2 Cup chopped green onions Salt and pepper Garnishes (optional): 1/2 Cup chopped onions mixed with 2 Tbsp (or more) of Cayenne Tabasco sauce In a large heavy pot brown the meat in about 1/4 cup olive oil till nice and brown all over. Add the onions and cook till soft but not brown. Add the garlic, bay leaf and beans toss everything for a minute or two. Cover the beans with about 1/2 inch of cold water. Bring to a boil, skim then lower the heat to medium low, cover and cook for about two hours or until the beans are very soft and the meat is tender. Now season with salt and pepper, then add the tomato paste and stir till it dissolves. Cook for an additional 30 minutes or less depending on how dry you want it to be. If it is too dry add a little water. Adjust seasoning, stir in the green onions and serve sprinkled the onion/cayenne mixture and Tabasco sauce. Here the recipe for the Lebanese rice I make to go with this or you can serve with any rice you prefer: Lebanese Rice with Vermicelli Elie

breakfast was honey nut Cheerios with milk and...black coffee. beans recipe to follow shortly. Elie

Sunday dinner, Lebanese rice and beans, the recipe straight from my mom's kitchen. The green onions tossed in at the last minute is my own touch though. Tabasco sauce has always been a favorite since my very early teens especially with this dish. I had a nectarine and some more Guanabana ice cream for dessert. Elie

Sunday breakfast: quiche made with a melange of seasonal vegetables ;a.k.a leftover pizza toppings from last night sauteed in butter; and kashkaval cheese with some extra chives tossed in the mix. buttered, toasted homemade sourdough slices and of course, black coffee (not pictured here) We'll be going to my in-laws soon so I'm not sure when the next entry would be, but hopefully Lebanese beans are on the dinner menu for tonight. Elie

Oh, yum.... Gotta have pizza like that soon; however, I'm sure no dough I would make or buy would come near yours. Thanks for the inspiration, though! Susan, why not? If you have a food processor and some time you should turn out great dough with no problem. Elie