Tuesday, October 7, 2008

An Evening of Brie

The other night I obtained a small wheel of Brie from the cheese company Ile de France. In full disclosure, the company offered me the cheese to sample and blog about. Also, there's currently a recipe contest going on so I figure I'd try out a couple.

Le Brie

Fresh Cut Brie
I had a few pieces of the cheese before incorporating it into recipes. This was an interesting Brie because it had a relatively firmer middle and softer rind than the double or triple cream varieties I usually buy. This resulted in a Brie that was extremely easy to cut and eat. The cheese had a nice strong flavor for a Brie. Texturally, the rind and middle worked well together due to their similar firmness; sharply contrasting textures can sometimes detract front the taste. It's easy to see why this Brie won a Food & Wine taste test. On with the cooking!

Crab & Brie Phyllo Squares
My first pass at cooking with this cheese came in the form of phyllo dough squares with snow crab. This was a simple recipe. Layer about 15 sheets of phyllo, brushing butter on each layer. Cut into squares slightly larger than the Brie pieces and pierce each square with fork to prevent too much puffing. Bake as directed and remove from the oven 10 minutes before it's done, i.e., 350°F for 10-15 minutes. Add the Brie and pieces of steamed snow crab leg meat. Return to the oven and bake for another 10 minutes or until the cheese starts to look gooey. Remove, drizzle on a few drops of white truffle oil, and serve. If you're like me, you'll burn the roof of your mouth and love doing it. Modesty aside, these squares were amazing. The mild crab and white truffle together with the warm, salty Brie and the buttery, crispy phyllo made me glad I baked extra squares. Though I did regret eating more of these than I should have, guilt never tasted so good.

For the next recipe, I prepared a Brie souffle. To make this simple-as-it-gets souffle, I needed the following:

5 large egg whites at room temperature
4 oz of Brie, cubed and rind removed (half of the wheel above)
1 teaspoon cornstarch mixed with 2 tablespoons of water
¼ cup water
dash of cream of tartar
1 electric hand mixer or whisk and a hand that won't quit

Brie Souffle Prep
After preheating the oven to 350°F and generously buttering the sides of three 4" ramekins, melt the cheese in a small pot with water over medium heat. Stir constantly. When the cheese is evenly melted, add the cornstarch and stir. As soon as the mixture starts to bubble, remove from heat, transfer to a plastic or glass bowl, and beat with the hand mixer on medium for 3-5 minutes or until cool. This helps maintain small fat particles evenly disbursed through out the mixture, otherwise puddles of oil form. Once cooled, in a separate bowl, beat the egg whites and cream of tartar on high until a stiff peak forms. It's very important the whites are at room temperature before beating. You could speed things up by putting the eggs in warm water before separating yolk from whites.

Brie Souffle Folding
When the egg whites form a stiff peak, it's time to combine with the cheese. With a spatula, first fold in about 1/3 of the whites into the cheese. Once that's even, add the cheese to the rest of the whites and fold until even, but don't over do it, otherwise your souffle won't rise.

Uncooked Brie Souffles
Once the egg whites and cheese are evenly folded, fill the buttered ramekins. Bake in the center of the oven for 20 minutes or until golden brown.

Fresh Baked Brie Souffles
Remove from oven and serve immediately. Make sure to say "Voilà" while you serve it. As you can see, 3 went in but only 2 are in the foto. This was because I had to eat one to make sure it was cooked...it's really the only way to be absolutely certain. These light, airy souffles had plenty of the Brie flavor. I intentionally avoided a complicated recipe to not detract from the cheese, one of my rare good decisions. The salty Brie puffed well and added just enough fat content to the souffle for some creaminess without preventing the rising. The crusty muffin top reminded me of eating slightly charred cheese, which I loved to do as a kid, so there was a slight nostalgic aspect to this recipe.

So my sincere thanks goes to Ile de France for providing me some of their delicious Brie to sample. If ever a dish calls for Brie, I would definitely consider getting more, since my cooking experience with it has been a great one.

However, because all of the above happened in one night, it may be a little while before I crave Brie again, especially since my bastard of a scale mercilessly reminds me of how I consumed a wheel of cheese in one night.

Gathering at The Salt Lick

Our final meal of our Austin visit was Sunday lunch at The Salt Lick in Round Rock, which is north of Austin. The original location is south of Austin in Driftwood. Their website doesn't appear to make any mention of the north-side location. We had to call the Driftwood place to get the phone number for the other.

To get to The Salt Lick in Round Rock:
1. Head north on I-35 from Austin
2. Take exit 253 for US-79
3. Turn right onto US-79 AKA E Palm Valley Blvd (heading east)
4. Just past 4 miles in and The Salt Lick will be on your left just in front of the Round Rock Express Ballpark.

Smoking Wood
The smell of BBQ smoke seeps through the car's air vents as we searched for a parking spot.

Chopping Block
This location is similar to the original in several aspects. In addition to wood dominating the interior and exterior decor, diners see the kitchen in full view as they pass to enter the main dining area. However, a big difference from the Driftwood location is that this one is not BYOB. This was a very disheartening lesson to learn first hand.

Pork Ribs & Brisket
My wife ordered their pork ribs and beef brisket combo plate. The ribs were tender and easily came off the bone as we bit into them. Notice the beautiful pink coloring through out the meat. This permeating pink is a sign of low and slow smoking. The brisket was soft enough for folks without teeth. I once heard of another BBQ joint in TX whose slogan is "Don't need teef to eat our beef." Though that motto doesn't officially belong to The Salt Lick, you could probably fool a first-timer. The folks at The Salt Lick really know how to smoke their meats.

Beef Ribs Special
I ordered their special, which was a plate of beef ribs, beans, and au gratin potatoes. Before I get into the meat, these potatoes were amazing. That's saying a lot coming from a guy that isn't big on the pale root. These had plenty of butter and cheese to win me over. The meat on the ribs didn't "fall off the bone," which is expected of beef ribs. The ribs' connective tissues were tough, almost as if waxed paper was Superglued onto bone. This usually means one of two things, the ribs were cooked too quickly or the ribs came from an old steer. From the tenderness of the actual meat, I concluded it was just a geriatric bovine. This was a small price to pay for the richly marbled meat that came with ribs. Through ribs are typically messy, a dexterous diner could successfully eat pork ribs with a knife a fork. Beef ribs, on the other hand, requires a expectation of and commitment to saucy, oily hands, lips, chin, and, occasionally, shirt and pants. I'm proud to say that I extracted all the meat possible from these ribs. The remainder went to my dogs who acted like Christmas came early.

For dessert, we ordered a couple of their sinfully delicious blackberry cobbler. It comes out in a small bowl where a warm blackberry bottom layer is topped with a buttery cornmeal-based crust. Since the first time I had this years ago, it's been a must-have for every visit. There's no fotos of it because the dessert came out while I stepped away and the others at the table weren't patient enough to wait. But don't worry, I'll definitely visit again and will be prepared.

Monday, October 6, 2008

Torchy's Temptations

Despite a great meal at Uchi, later that same night I got a strong case of the munchies that needed satiating. This was probably due to the fact we had dinner at 5:30. So I and fellow foodies headed over South Austin's Trailer Park & Eatery to so that Torchy's Tacos could silence our growling tummies.

Trailer Park & Eatery
The vivid street sign to ensure drivers don't miss the stop they didn't even know was on their itinerary.

Torchy's Trailer
Long hours and hard work make for a happy trailer park eatery.

Pulled Pork
This is Torchy's green chili pork taco and was hands down the best pork taco I've ever had. The pulled pork plenarily pleased palettes with plentiful porcine pieces of pure propitiousness. In other words, it was good. The tender pork was slow simmered in a green-chili's and topped with fresh cilantro and onions and served a wedge of lime. I opted out of the cheese as to fully taste the pork and I'm glad I did. My mouth still waters with the memory of mouthfuls of fatty pork, zingy lime, fresh garnish, and warm buttery flour tortillas. It was so good I actually went back and got another.

This is their brushfire, which is Jamaican jerk chicken, grilled jalapenos, mango, Sour cream, and cilantro served on a flour tortilla. This taco was served with their Diablo sauce, a creamy habanero sauce (it's in the pork taco foto above). The taco was as delicious as it was photogenic. My wife particularly enjoyed this one due to her affinity for mangos.

For dessert, we ordered their nookie. These golf-ball-sized spheres o' fried fun are deep-fried chocolate-chip-cookie-dough-covered Hershey kisses. I know what you're thinking and, yes, we got some nookie in the trailer park.

In all honestly, I ate at this place twice during the weekend. However, due to my excitement and eagerness to start eating, only a few fotos turned out appetizing enough for blogging. This won't be so the next time I visit.

Sunday, October 5, 2008

Itching for Uchi

Saturday dinner in Austin was at Uchi, which we understood to be the best place for sushi in Austin. Wow, we weren't disappointed. As you approach the front door, you walk through a large zen garden that makes you feel guilty for stepping in it, even though there were seats and tables set up. Upon entry into the restaurant, you see the sushi bar with sushi chefs working elbow to elbow. Looking pass the sushi bar, you see a long dining room with ornate wallpaper, which creates the sensation of being in one of the cars of the Orient Express. Definitely romantic.

Alright, enough about the ambiance, the following are the flavorful fotos of our meal.

Our first appetizer was their uchiviche, their take on ceviche. Their version consisted of salmon, striped bass, vine-ripened tomatoes, yellow bell peppers, garlic and cilantro drizzled in a light vinegar mixture. This dish tasted much like sashimi with a tangy zingy kick. The tomatoes were fresh and the peppers were tender, probably from poaching. This was a great beginning to what was to come.

Saba Shio
This was their saba shio, Norwegian mackerel broiled and served with 3 different spices. The mackerel was delicious. The meat was firm and dense. The skin was crisp yet chewy. And both meat and skin were wonderfully melded by the flavorful, fatty fish oil through out the filet. Like I always say, fat is flavor.

Belly Steakie
Next up was the bacon steakie. Like it sounds, this was an dish of twice-cooked thick steaks of pork belly covered in a sweet brown sauce and sour green apples pieces. It's practically a self-explanatory name for the dish. If fat is flavor, this dish was almost purely flavor; wonderful, delicious flavor. Imagine delicious cubes of pork where it's layers of just meat, fat, more meat and more fat. Though others at the table stated they could have done without it, I personally thought it was brilliant.

Crunchy Tuna
This was one of their specials of the night. Tuna, avocado, and cucumber rolled in rice rolled in crunchy tempura flakes served with a spicy mayo sauce. Not a complicated combination, the simplicity of this roll was what made it so great. Fresh tuna and avocado is always a great mix with similar textures and differing subtle flavors. The virtually flavorless cucumber and tempura flakes added a great, crunchy texture. Though it may seem rather plain compared to the selection found at most sushi bars, it's a great roll.

Salmon & Escolar
The salmon and escolar sashimi were extremely fresh.

The mackerel was fresh, fatty, and unforgettable. A raw version of the saba shio mentioned above.

The broiled fresh-water eel was flaky, moist and made everyone smile.

Scallop & Avocado
I typically don't order scallops, but my wife is the fan and so we ordered a round for the table. This was some of the freshest scallops I've had ever. And since I'm a sucker for avocado, Uchi has made me re-evaluate my stance on scallops.

From left to right, we had salmon roe, flying fish roe, and sea bass.

The sea urchin was amazingly fresh. Too bad it was served with the mint leaves. My wife knew better and removed it before eating, so she loved her piece. I got a piece with very little mint and didn't hate the combination, but would have preferred it without the green leaf. Sadly, the others at the table said the mint overpowered the urchin and it was as if they were eating minty, mushy rice.

Foie Gras Nigiri
This was everyone's favorite of the meal, foie gras nigiri. Thin pieces of goose liver seared and topped with a bit of mint and crispy-fried something sitting in what I think was some of the pan drippings. When bitten into, the rich liver spreads like warm butter over the rice, prolonging the slight sweet and salty juices already permeating the rice grains. In one of my earlier posts, I mentioned that roasted pig would be apart of my final meal. These morsels would also be included in said meal.

The delicate fish to rice ratio was delectably perfected. This was some of the best sushi rice I've had in Texas. It was just as it should have been, room temperature, held firm, and it seemed like every piece was covered with rice vinegar goodness.

Everyone loved this place and the wife and I would definitely go again if ever in Austin. In a rare stroke of genius, we went right when they opened for dinner and got seated immediately. Fifteen minutes into our meal the dining and outdoor waiting were packed. The food gods must have been smiling on me that day.

Saturday, October 4, 2008

Flipping Out

For Saturday lunch in Austin, we tried a place we saw on Food Network's Throw Down with Bobby Flay. According to the show, the two founders of Flip Happy Crepes could not seem to find a decent crepe after a trip to Paris. So after perfecting their recipe with lots of practice and discarded batches of batter, they obtained a cozy vintage trailer from which they serve warm smiles 5 days/week.


Crepe Line
Though the line moved fast, it didn't let up the entire time we were there. It's outdoor seating, which was great this weekend since the weather was perfect. Interestingly enough, from a few conversations I overheard while standing in line, there were a handful of other Ike evacuees in our midst. So it truly was one big flip happy.

Smoked Salmon Crepe
The first crepe we bit into was their smoked salmon with herb cream cheese, spinach, and tomato. Since we were so eager to dig in, I didn't showcase the filling as much as I would have liked. But from this foto, you can easily see the warm, buttery, crispy exterior that completely surrounds the filling. All the subtle ingredients complimented one another extremely well. In other words, each ingredient has a mild flavor that's easy to distinguish when eaten alone but could easily be overpowered with the wrong combination. But by their powers combined, they were crepe extraordinaire. The rich cream cheese was balanced out by the doughy crepe and crisp veggies. At the center of this tango on my palette was the salty smoked salmon. It's kind of like that group of 5 nerds in high school. Individually, each was meek and oft overlooked. But together, they formed an incredible team of matheletes. Yeah, it's exactly like that.

Pork Crepe
Our next crepe was their shredded pork with caramelized onions and Gruyere. Unlike the team of mathelets above, this one was more like two of jocks trying to one-up the other while their girlfriends roll their eyes. Shredded pork and caramelized onions are very pronounced ingredients. I felt the mild flavor the Gruyere was almost lost in the mix but it definitely added a great richness to the crepe. After taking a bite, someone commented, "I suddenly feel happy."

Sweet Crepe
For dessert, we got their cinnamon sugar crepe with toasted coconut and cream cheese frosting. The cinnamon and sugar was mixed into the crepe batter. The filling consisted of sweet coconut flakes and cream cheese frosting. All this was topped off with powdered sugar and crushed almonds. The kind of response that comes from eating this warm triangle is silence. In this one moment, there are no words, no conversation, just smiles and glances of complete understanding that everyone at the table is in the same state of mind as the other.

We wanted to go again the next day on Sunday, but they were closed. We're supposed to go camping in the Austin area soon, maybe we'll just camp outside the Happy Flip Trailer.

Friday, October 3, 2008

Tony the Chef

So after a week of being evacuees in Dallas, the wife and I visited a good friend in Austin named Tony. During our weekend there, Tony prepared breakfast for us each morning.

Saturday morning

Breakfast @ Tony's
Clockwise starting with the center bowl: pepper-braise pork, rice, stir-fried ong choy with garlic, mushroom & green onion omelet, lemongrass pork chops (cut into smaller pieces), fresh cucumbers.

Our first morning there, Tony prepared Vietnamese food. For those who think this looks more like lunch or dinner, keep in mind that the typical Vietnamese breakfast is merely a cup of coffee. So a "Vietnamese breakfast" really just means we ate Vietnamese food in the morning, which balances out all those who get the Rooty Tooty Fresh and Fruity for dinner at your neighborhood IHOP. I really enjoyed his cooking, partly because I love pork for breakfast and partly because his cooking style is similar to my mama's (his family is from the same part of Vietnam as mine).

Sunday morning

Bo Bia
Our second morning in Austin, we awoke to Tony preparing bò bía, which is another type of Vietnamese spring roll; typically people think of Vietnamese spring rolls with sliced pork, shrimp, rice vermicelli, and veggies. Bò bía is made with (clockwise) slices of Chinese sausage, fresh basil, fried eggs, dried shrimp, grated carrots and jicama, peanut sauce, and spring roll wrapper. Here, Tony's combined the dried shrimp, carrots, and jicama for easy assembly.

Assembly instructions:
1. Dip the dry, brittle spring roll wrapper in warm water briefly and place onto your plate. You won't want it to get soft while in water, just get it wet, transfer to your plate and it will soften by the time you start wrapping.
2. Add a small spoonful of each ingredient, tear off some fresh basil leaves
3. Roll like an eggroll or enchilada with the ends closed off.
4. Dip in sauce and enjoy.

Yes, I know these directions lacks detail but getting good at making spring rolls only comes after having made many ugly, broken ones.

We've never been in a position to have Tony cook for us, but we were pleasantly surprised. Tony's a great cook. If I could, I'd have him cook for me everyday. Though I've only said this to a handful of people, no one's ever taken my offer for some reason. I'm not sure why.

Thursday, October 2, 2008

Hurricane Ike Evacuation, part 5

On our sixth day as evacuees, we meet my brother and some close friends for lunch at an old favorite Chinese spot of ours called Sing Kee Chinese BBQ. The wife and I used to go here on dates during high school. Though we've eaten here a few times since then, it's been a good 3 years since our last visit. It was just like we remembered with the same tables, lazy Susans, and chairs. Actually, I think I saw the same soy sauce stain I made years ago on one of the booths. I kid of course. By no mean is the place romantic but it holds a soft spot in our hearts.

Sizzling Tofu
Our all-time favorite dish here is their "Sizzling bean curd with shrimp." I'm not sure why they opted with "bean curd" instead of "tofu." Possibly because many non-Asians cringe at the though of tofu; however, I'm not quite sure bean curd is a crowd-winner. Either way, anyone who thinks tofu is gross hasn't tasted this. These cubes of molded soybeans with a shrimp adhered one of the sides (I assume with shrimp adhesive) are battered and deep-fried, giving them a crunchy, doughy crust. When it's brought out, the server brings three items to the table: a plate of the tofu, a bowl of sauce, and a hot plate (AKA the Sizzler). Once at your table, the server transfers the tofu from the normal plate to the Sizzler and pours on the sauce. The resulting sound, steam, and aroma signifies that an angel got its wings. If all I had was this dish and rice, I'd be a happy foodie. The crispy-fried batter not only absorbs the sweetly salty sauce, it also holds the tender tofu together. I always burn my tongue on the first bite but I've always viewed it as a necessary sacrifice.

Lunch #1
This time around I tried a new item, their lunch special #1, which was a noodle bowl with a little bit of all their Chinese BBQ offerings. There were a few wontons in addition to the BBQ chicken, duck, and pork. Though I enjoyed the dish, there wasn't anything particularly spectacular about it. The noodles and broth were your standard Chinese noodle fare. I ordered it because I was craving noodles and these satisfied my craving. I will say that the BBQ was well flavored and rich with fatty, oily goodness. For me, a strong believer that fat is flavor, this made the dish better than average. So no regrets on ordering it.

But if you ever try this place, definitely brave the bean curd.