Cheesy Goodness

Hey ya’ll! Welcome back, Lindsay. I am totally getting adjusted to being back in this frozen arctic tundra. No joke. My original flight got cancelled because of Janus and now it has snowed twice since I’ve been back (today is only my fourth day back). Real life struggles right now. So not fun to go outside, but Carrianne and I had to have our typical Saturday adventures, so we braved the snow in order to get some good food and walk around. This led to us traveling to our dream neighborhood: Greenwich village (I dream of living here once I’m a dietitian being fab in the city). We ended up at heaven.

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Hello to Murray’s Cheese Bar. We had planned to just get a little appetizer at this place and then go around to run some errands to end up at sushi for dinner. However we fell in love. At first we were confused because there is Murray’s Cheese Shop where you can buy the cheese you had at the restaurant or pick up some nice little food items. We ended up getting multiple items at the Cheese Bar and went to the Cheese shop after in order to get the good food that we had.

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This was the Cheese menu. There was also a main menu on the other side with entrees, appetizers, desserts, and other items. We were there to get our cheesy goodness on. We thought the best thing to get in order to share was one of the cheese flights because it came with three cheeses and some toppings for those cheeses. Also in order to have a delicious cheese night, you need some great meat to go along with it. That means prosciutto. If you don’t like prosciutto, we probably can’t date. Sorry, not sorry.

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Oh man the cheese flight from heaven. We ended up choosing the seasonal flight, which was such a good choice on our part. We had three different types of cheeses. One was really soft, one was a mid-ripened cheese, and the other was a hard cheese. The softest cheese was paired with a raisin jam topping. It was my favorite cheese. The cheese just melted in your mouth. It was served with crackers and bread, so it was nice to have a little crunch with the softness of the cheese. The cheese at the bottom was paired with butterscotch. I fell in love with the butterscotch. Who would have thought that the butterscotch would go so well with cheese. I usually like butterscotch with my icecream, but now I’ll be eating it with my cheese. The middle cheese was my least favorite. It was a hard cheese that was paired with carrots. I was not that much of a fan. The other two cheeses were amazing though.

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Look at this huge pile of meat. I am typically not the biggest meat eater, but oh man. I would devour a huge pile of prosciutto anytime. It was cut incredibly thin and when paired with each cheese, it added a nice salty flavor to it. I made so many little sandwiches, it was the life. I liked that the meat was thin because it wasn’t overpowering the cheese, which was supposed to be the focus of the place. We ended up going to the Cheese Shop in order to buy some prosciutto to have later at the apartment. We got a different kind because damn this stuff is expensive, but oh so good.

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Carrianne got a wine flight, which I was totally jealous about. I hadn’t eaten a lot though, so I would have gotten pretty drunk from just that amount of wine. She said that the white wine was really delicious, which was surprising because she isn’t a huge white wine fan. I will definitely be getting multiple glasses of wine when we go back because you can’t enjoy cheese without a good glass of wine.

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We decided that we needed more cheese. So we looked through the a la carte menu items in order to decide what to get. We wanted a soft cheese since that other soft one we had on the flight was so delicious. We got a French Cheese. It was creamy, mushroomy, and amazing. I was so happy to see that the butterscotch was served along side this. I was in cheesy heaven. We ended up getting this cheese at the Cheese shop in order to continue the delicious food coma that we were in back at our apartment. Although that plan never happened haha. We were too full and got absorbed into a Gossip Girl marathon on netflix. Tonight will be the night that we enjoy our cheese though with some wine and a french baguette. I definitely recommend going here if you are ever in NYC, but if you can’t go to the restaurant just go get some cheese at the shop.

What is your favorite type of cheese?
What is your favorite thing to have as a flight?

 

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Homemade Dolsot Bibimbap

Hey ya’ll! I have an awesome post for you today. Remember that picture of bibimbap that I shared with ya’ll for last WIAW? Well Carrianne and I decided that we were going to learn to make our own, so we didn’t have to pay 14-20$ every time we wanted dolsot bibimbap. We adventured to Koreatown on Saturday to look for our very own stone bowls. We ended up going to H-mart, which sold bowls for about 9$. That included the lid, bowl, and a plate. We got a few food items at the market to add to the our bibimbap too. On Sunday, we started our Asian food adventure.

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Stone Dolsot Bibimbap

1/2 c of cooked brown rice
bean sprouts
matchstick carrots
sauteed zuchinni
sauteed mushrooms (we used a mix of shiitake, crimini, and regular)
1/4 c of cooked meat (we used ground beef with 1 tbsp of sugar and 2 tbsp of soy sauce)
1 egg
1-2 tsp of sesame oil
Gochugang (red paste)

1. First you place your stone bowl on the burner with medium-low heat. Let bowl get extremely hot. Once hot, add in the sesame oil to the bottom of the bowl.

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2. Once you add in the oil, you want to layer in the rice. Try to get the rice coated all along the bottom and the sides.

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3. Then you add in the vegetables one at a time, making a fan like organization throughout the bowl.

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4. Make sure you have cooked everything before placing it on the bowl. A good tip to getting all the vegetables on the bowl in a nice manner and not making a mess is by using tongs to pick up all the things and place them in your stone bowl.

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5. Place the fried egg on the top and in the middle of the bowl. Keep heating until you hear a strong sizzling/crackling noise, which will be the rice cooking with the sesame oil. If you want the rice crunchier, you should leave it on the heat for a longer period of time.

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6. Remove the bowl from the heat with two oven mitts because the bowl will be extremely hot. Place on your dolsot plate that came along with the bowl.

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7. Top with the red paste (be cautious because it can be very spicy depending on the type that you buy), and mix well. You can stir it up and mix all of the things in with the rice.

This was amazing. Seriously tasted just as good as the time we went to the restaurant in Koreatown with our guy friends. We somehow bought the super spicy red paste, so we were about to explode. However I love sweating and cleaning out my sinuses. The rice was perfectly crispy from cooking in the sesame oil in the bottom of the bowl. We had a great amount of vegetables too. You could definitely make a vegetarian bowl by using only vegetables and tofu or vegetables only. I can’t wait to try out more combinations in this bowl because I think there are some good meat options that you can stick in this. Things such as pork belly or real bulgogi beef. Yes, we made a knock off bulgogi with ground beef. It was really delicious though, which was a nice surprise. I am so happy that we ended up buying dolsot stone bowls because this dish ended up being very cheap to prepare.

Also cooking with two is great because you also can clean together, which makes the whole process go by quicker. Anyways Carrianne and I have decided that we are going to be cooking all kinds of Asian recipes, so we can save money and enjoy the food that we love. I hope ya’ll enjoyed this recipe as much as I did. I definitely recommend going out to buy your own stone bowl because this is a really easy and healthy recipe to make. It was like a luxury too. I felt like I was enjoying takeout without having to pick it up or pay for it. Overall this was a success.

Have you ever had bibimbap?
Have you ever tried to make something from a restaurant at home?

 

Cauliflower Fried Rice

Hey ya’ll! Hope everyone is having a good Monday instead of having a bad case of the Mondays. I love Monday because I don’t have class until 3 in the afternoon, so I can wake up around 8 am and get all the things I need to do done for the day before class. It is a nice schedule. In more delicious things, I have another yummy recipe to share with ya’ll. This one uses one of my favorite vegetables: cauliflower. Ya’ll know how much cauliflower I eat from my Cauliflower Pizza Crust recipe. I could just eat those things forever (I have basil in my fridge right now just so I can make some pizzas). But back to this new recipe. It contains a few of my favorite things: Asian food, pineapple, and cauliflower. Hmmmm what could that be? CAULIFLOWER FRIED RICE!

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Cauliflower Fried Rice

2-3 cups of finely grated cooked cauliflower (I used a food processor to chop it up)
3 tbsp of soy sauce
1/2 c of egg white liquids
1/2 c of chopped onion
1/3 c of chopped garlic
1 c of vegetables/mix ins (pineapple, peas, carrots, broccoli, etc)

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1. Chop up onion until fine pieces. Place into a pan sprayed with cooking spray and heat until the onions become see through.

2. Add in your mix-ins, such as broccoli, peas, carrots, pineapple, tofu, etc. Cook until you can see the vegetables are cooked and have lost all traces of frozen marks.

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3. While the vegetables are cooking in a pan, place your cooked cauliflower into a food processor to chop. Mix it in until it appears to look like a rice texture.

4. Also in a small pan, cook the liquid egg whites until you have a pan filled with scrambled eggs.

5. Toss in the scrambled eggs, chopped cauliflower, and 3 tbsp of soy sauce until all is throughout mixed.

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6. Once everything has cooked through for 3-4 minutes, you are ready to enjoy. This dish makes about 2-3 servings depending on how much extras you add in.

This dish is seriously delicious. You are getting a ton of nutrients while consuming a tasty meal. Fried rice can be full of calories for a variety of reasons. This fried rice is a much better and healthier option for you, especially for those of you that don’t get enough vegetables throughout the day! Cauliflower is such a good base to use in a variety of recipes. Cauliflower can be considered an antioxidant due to it containing Vitamin C and manganese. These help lower the levels of oxidative stress, which is extremely important in regards to a wide spectrum of health problems. Cauliflower also contains Vitamin K, which helps play a role in anti-inflammatory (good for me since I always need to decrease my inflammation)! Also cauliflower aids in digestive and cardiovascular health. It contains around 12 g of fiber for ever 100 calories of cauliflower. Wow! That is awesome. Plus you are getting fiber and other beneficial nutrients from whatever you add in.

I ended up topping mine with some sriracha because I needed that little extra kick with my meal. With my leftovers, I’m going to add in some tofu to give it some protein. I think that will be perfect along with some more sriracha sauce. I’m bringing this to class for dinner. People will probably stare at me, but not like I care. I’m always eating in class. I bring the loudest snacks ever to class like carrots and apples. It is always super awkward when it gets quiet and I’m like chomping away on things. Anyways I hope ya’ll enjoyed this! I definitely recommend going out and making this immediately!!

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What is your favorite Asian dish?
Do you eat a lot of cauliflower?

A Day Trip to Toledo

Hey ya’ll! I hope everyone has been having a fantastic weekend. Mine has been pretty relaxed. I’m still trying to figure out everything for graduate school, but I will let ya’ll know as soon as everything is final! I love sharing all my happy news with the community. Ya’ll are such a wonderful group of supportive people! Anyways on to the fun stuff: Spain. The third day in Spain, we ended up taking a day trip to Toledo. Lets just say that this was a very interesting experience. Not thinking about it, we went to the train station in Madrid, called Atocha. We ended up sitting for about an hour and a half in this DMV sort of place. You drew a number and waited and waited and waited until your number was called. It was very odd because we had 535 while they were on like 745…hmmm luckily they did not start all over again at 1 or I may have killed someone. We were smart though and got our tickets for the next trips at the same time!

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So what is there to do in Toledo? Well not very much because that is why it is the perfect early afternoon day trip. The main thing to see is this Alcazar, which is sort of a castle like structure. My dad told stories about how you could walk around throughout the castle, but in 2013 this was not the story. The Alcazar has been updated, so it is now a museum inside. I was definitely not a fan of this. It would have been much cooler to walk around a castle than look at boring exhibits (trust me the exhibits were super boring). There were beautiful views though from the gardens, so that was nice. After we left the Alcazar, we ended up going to an old Sephardic synagogue. I did not take any pictures there, but it was very beautiful. I love seeing old synagogues that have survived terrible times for its people. Finally we were getting to eat (we didn’t eat breakfast), so my stomach was eating itself at this point. We ended up going to this cute place called Tapas 24.

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A nice cold gazpacho came along complimentary with the meal. It was delicious. I am not a fan of gazpacho, but this one was a very simple one. The flavors were very subtle and the texture was enjoyable. Trust me when I say that I have had some weird gazpachos, so I was happy that I could enjoy this dish. It was a refreshing way to start the meal off.

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This sort of looks like a bunch of random things piled on top of each other. However this is an endive salad topped with cherry tomatoes, arugula, shredded carrots, thinly sliced beef, and a delicious dressing that I’m not sure exactly what it was. When you take a look at it, the beef actually looks like red cabbage leaves. The beef was such a nice addition to the salad. We split the salad, but I could have eaten an entire one by myself for my meal. I was surprised that I liked it so much. My brother liked it a lot too.

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Oh another plate of foie gras? Why yes, we are pretty much addicted to that delicacy. I love the taste of foie gras. It is so delicious. I think this one had some thinly sliced ham on it, but I can’t exactly remember. My brother pretty much ordered foie gras wherever we went, but I never complained. When I eat it, I feel sort of sophisticated or that I have a very exquisite palate. I probably do have a great palate since I eat anything haha This dish was delicious though. The meal kept getting better and better.

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Tuna tartare. Gosh how I love raw fish. Lindsay needs her fix of raw fish every once and a while. It is so good. This dish was super interesting because the tuna was on top of guacamole. Ummm yes. As a Texan, we love ourselves some guacamole. This was a little taste of home in my mind. It was delicious. I like that they serve theirs with toast rather than chips. Less salty and more of a focus on the flavors in the dish.

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My brother of course had to get a cheese plate. What I liked about this dish was that the cheese came along with different flavored jams (not pictured). That was my favorite part: mixing the jams with each cheese. At this unfortunate moment in my life, my camera was sitting in my lap. It slid off my lap and crashed to the floor. From then on, it was broken. I had to use my iPhone for the rest of my trip pictures, which upset me a lot. What can you do though? Nothing. I also missed taking pictures of our dessert (a marzipan souffle) and our last dish, which was some shrimp paella sort of thing. After our meal, we walked around a bit and then went to the train station to catch our train back to Madrid.

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They really love their castles in Spain. It was interesting. There were castles probably in every city we visited. The thing about Toledo was that it is super hilly, so if you are every going to go, bring some comfortable walking shoes or money for cabs. You will definitely want one of those options. After we finally made it back to Madrid it was around 7 pm, and we were so exhausted. We ended up not going out to eat that night, but instead going to bed early since we were meeting a 9 am train to go to Cordoba! I hope you enjoyed my day 3 of the trip!

Have you ever seen a castle before?
Would you want to live in a castle?

WIAW Back to the Party

Hey ya’ll! Sorry I was gone for so long, but I decided to take a mini vacation from my responsibilities (lets be serious, blogging is my only one right now haha). I’m back again because I have so many wonderful posts of restaurant reviews, recipes, and other great surprises for ya’ll! Guess who’s blog is almost one year old? MINE! That is exciting. In the mean time I’m going to celebrate my favorite weekly party WIAW, which is hosted by Jenn. Seriously love it. It always puts me in a better mood to stare at beautiful pictures of food. Not that I’m in a bad mood because I killed my biochemical nutrition paper and the final. 4.0 for my final semester and Dean’s list yet again. Go Lindsay! Lets get it started in hurrrr (oh god I am not that lame)

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Introducing one of my favorite combinations, cake batter oatmeal. You seriously can’t go wrong with anything that is cake batter flavored or themed. Plus the pile of sprinkles adds a happy cheer to this bowl of deliciousness. I had to top it with peanut butter for a creamy texture. It was definitely a good decision. Just looking at this bowl makes me happy. It is really hard for me to decide if I like oatmeal or pancakes more for breakfast, so I think I’m just going to say it is a tie. I have a ton of oatmeal recipes in my brain right now, so get ready in the next month for some epic, scrumptious recipes that will make you drool and run out to go buy oatmeal immediately. Score.

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What is this? An apple? No. Um what? Yes, this is a pear. It is called a papple. Did I buy it partially because of the name? Yes, but also because I love pears and the fact that it looks like a freaking apple. My mom and I were at Central Market to get apples and some fresh fish when we ran across this interesting specimen. We decided to get one for each of us to try. The texture was very odd, but delicious. It was crisp like a pear, but had a crunch like an apple. The flavor was not overly sweet with a small amount of tartness to it.

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I go weak for a good salad. This is my healthy version of a Chinese chicken salad. I left out the unhealthy fried crispy strings. It has avocado, mandarin oranges, sliced red onion, carrot sticks, grilled chicken, lettuce, and a nice sesame thai sauce that is slightly drizzled over the salad. Winner winner healthy chicken dinner. I love making popular salads a lot less calorie packed. I’m going to do an eat this, not that post in regards to my recipe redux of fatty salads that people consider healthy at many popular restaurant chains.

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This sort of looks like a pile of mush, but a really delicious pile of junk. Don’t worry I didn’t eat this all in the same day. The base of this entire box of goodies is lettuce. It is topped with onions, mushrooms, carrots, edamame, curry chickpea salad, tofu in pesto, broiled cauliflower, sauteed mushrooms, a little piece of salmon, some grilled zucchini, and some black olives. This was one of the most filling meals I’ve ever had. My favorite thing in this box of whole foods salad bar goods was the curry chickpea salad. It was not over powering with the curry and it had a sweet flavor with the mango and edamame in it. Yum. I love the salad bar.

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Every since my mom’s birthday, we have been on the look out for the black forest parfait at Whole Foods. However THEY HAVEN’T HAD IT. Seriously depressing. We decided to try this lemon berry parfait instead. However since we are total idiots, we didn’t realize that the lemony goodness was on the bottom of the cup, so we were eating it and being like WHERE is the lemon dang it. Once we discovered the lemon it was like ooooo that is good, but still not as great as the black forest one. That is just my favorite. You can’t go wrong with chocolate and cherries. Noms.

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Barf in a bowl? It sort of looks like it, but instead it is my delicious creation with my left over spaghetti squash. It is the healthy version of mac n cheese. It is crazy good. I know it looks disgusting to look at, but trust me when you have a bite it it just cheesy goodness that melts in your mouth. I will definitely have to take more pictures and make this recipe again, so I can actually share it with you. It came to me on a whim when I got home from volleyball practice. I was in the mood for cheese (my favorite food group – you are obviously sick if you don’t like cheese), so I was like hmm mac n cheese, but let me make this healthy.

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Healthy snacks by Lindsay. I am getting good at this. I am definitely going to add this to my snack post that is coming real soon. This was homemade cinnamon chips topped with chopped strawberries and a little sugar free chocolate syrup. Dessert nachos. This is the way to go. It was cinnamon sugar that is dusted on the tortilla. It makes for a subtle sweet flavor. I definitely can’t wait to make more of these with different toppings.

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Heaven in little squares? You bet. I have one fatty awesome treat coming for you all in the next few weeks. These are petit fours filled with Bavarian cream and lemon filling. I know you are all now drooling. I have more pictures, but I’m definitely going to have to hold back on ya’ll for the meantime because you will be crying and yelling at me to give the recipe to you immediately. These things are fantastic. My mom and I made them for my volleyball team, and we are getting ready to make some more for a wedding shower. I think I should just quit at life and open a bakery. Food truck maybe? If life doesn’t work out then maybe that will be the plan.

I hope you all have a fantastic Wednesday. I’m currently working on some diet plans for a client I have. If this is a success, I’m totally going to use this person as my business card for my future nutrition practice once I get my license. Also I have tons of artwork I’m doing plus I’m working on tons of scientific papers for my professor. I’m out on the job hunt too, but it isn’t looking good since I’m going to Europe for two weeks. Oh well, those people are losing out because I’m awesome.

Would anyone be interested in doing guest post for me in June?

Pad Thai Spaghetti Squash

Hey ya’ll! I have survived my first final. It was really easy to be honest, but my make-up exam was kind of hard, which was shocking. It was all short answer, which the test is usually multiple choice, a few short answer, and a case study. Instead it was all short answer and a case study. Hopefully I did well. If not, it isn’t the end of the world since I rocked the final. So I have something super special to share with ya’ll: my recipe for tofu spaghetti squash pad thai. Maybe one of the greatest things I have ever experienced (let me rephrase that: greatest healthy thing).

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Tofu Spaghetti Squash Pad Thai
1 red onion
1 spaghetti squash
1 c of carrots (already in thin stick form)
1 c bean sprouts
1/4-1/2 c of liquid egg whites
1 clove of garlic
crushed peanuts
a few pieces of cilantro

Peanut Sauce
2 tbsp white rice vinegar
2 tbsp soy sauce
1-2 tbsp brown sugar
1 lime
1 clove of garlic
2 tbsp of PB2 prepared with 3-4 tbsp of water

photo(1)1. Preheat oven to 400 degrees and slice your spaghetti squash into half. Carve out the middle of the squash that contains all of the seeds and discard into the trash.

2. Place squash on a baking sheet or in a pyrex dish with the skin facing the dish and cook for 40-60 minutes until soft.

3. Meanwhile drain tofu of all water and slice into extremely small pieces (or if you want larger chunks don’t cut down into fine cubes).

photo(13)4. Spray pan with non-stick cooking spray and toss in tofu (you can use 1 tbsp oil if you want it more crisp/fried like). Cook until light brown on sides.

5. Remove tofu from pan and toss in chopped red onion (you don’t have to add all of the red onion, I just added as much as I wanted there to be in the dish).

6. Cook for a minute or two, then add in chopped garlic (stir continuously, so it does not burn).

7. After a minute has gone by, add in the carrots and bean sprouts. You may need to spray the pan again with the non-cook PAM or add in some water, so the pan doesn’t burn.

photo8. Toss in the tofu to re-heat and mix with all the vegetables.

9. Move mixture to the side of the pan and add in the liquid egg whites. Wait until the liquid starts to solidify before moving around to turn into scrambled eggs.

10. Then mix all the ingredients together and then remove pan from flame to place on a burner for the meantime.

11. In a small saucepan or pot, add in the vinegar, soy sauce, brown sugar, PB2, juice of one lime, and a clove of garlic.

12. Heat on medium and stir until the brown sugar and PB2 completely dissolves.

13. Place vegetable/tofu mixture back on a flame to heat back up then pour the cooked sauce into the mixture. Stir until everything is thoroughly coated.

14. By this time the spaghetti squash should be done cooking, so remove from oven and let cool. Once the squash is cool you can use a fork to pull the “noodles” from the squash. Once you have the amount you want, throw the “noodles” into the vegetable mixture and stir well.

photo(2)15. Pour however much you want into a bowl and top with a handful of crushed peanuts and around 6-7 cilantro leaves. Then enjoy!

Seriously this is one of the best meals I’ve made for myself. I have a love for all types of Asian food, so when I realized I could utilize spaghetti squash as noodles in pad thai my world completely changed. The richness of the peanut sauce meshes well with the freshness of the cooked vegetables. You can’t even tell that the noodles are spaghetti squash. I think it is the sauce that really ties it all together. I even had so much that I have had leftovers for two days. Also I didn’t use all my noodles, so I made spaghetti squash mac n cheese, which I will obviously have to share with ya’ll another day.

photo(3)I think another thing that I like so much about this dish is all the wonderful colors in it. The cilantro brings a nice pop of green to the dish while it has a lot of warm colors in it such as the red from the onion, the orange from the carrots, and the yellow from the squash. Wow I sound like an art freak to be honest. What can I say I have transitioned from oils and pastels to food. Okay, no I am still doing art because I love it, but now I just have another medium to work with: fresh food. This dish is definitely a hit. Even the non-vegetable eaters would probably love this. The true test is to use it on a guy (not saying that all guys don’t eat vegetables, just most)!

I hope everyone enjoys the rest of their Thursday evening. Mine will be spent curled up in bed reading a book. I just finished Night Circus and it was fantastic!

Have you ever had spaghetti squash?
What have you done with it?

Barley Swine (Take 2)

Hey ya’ll! Sorry I’ve been gone for a long time. I’ve been a busy bee. Traveling around the US, applying to graduate schools, and of course the busy work of being a senior in the undergraduate nutrition program while working on a review paper. What have I been up to food-wise? A LOT! So I’m going to bombard ya’ll with a crazy amount of posts about restaurants, recipes, and places I’ve eaten at on my travels. The other night my dad, my younger brother, and I went to the Barley Swine in Austin. We love this place so much because of the exquisite small plates that are offered there.

DSC02741This is grilled broccoli, fermented chili, and crushed duck egg. The crushed duck egg was creamy and smooth with a hint of garlic that melted perfectly in the mouth. The broccoli was crispy and was a nice combination with the fermented chili that was scattered around the plate. This was definitely one of my favorite dishes because of the garlic chips in the dish added a nice hint of flavor the already perfect dish.

DSC02742This was the second appetizer dish. One of the good thing about all the appetizer plates is that they are all vegetable based. On this plate were hay roasted beets, mole, crispy rice, and goat cheese. It was delicious. I’m not a big beet eater, but this definitely has changed my mind. The beets were soft, which was great when you added in the crispy rice since it gave it a nice crunch. The variety of flavors in the dish were amazing. I definitely will go for more beet dishes after this.

DSC02743This thing looks like a pile of goop.However it is an amazing pile of goop. Underneath the garlic chips there were bay scallops, cauliflower, masa, raisins, and chipotle. The chipotle provided a sweet smokey flavor to the dish. It was amazing. The scallops were tiny, which was nice because I hate when there are only one to three large scallops. The cauliflower was creamed into the sauce, so it wasn’t overwhelming.

DSC02744Hello to one of the greatest dishes of the night. This was goat, walnut, kohlrabi, fenugreek, wild rice, and green garlic. The goat was cooked to be extremely tender, so when you bit into the meat it fell apart in your mouth. That is my kind of meat. The sauce that went along with it was so creamy, and added a sweetness to the tender cooked meat.

DSC02745I’m still not sure what to think about this dish. It is a soft poached egg, celery, dill, popcorn, and fermented goats milk. Yes, I did say popcorn? I am not sure the popcorn was so great on the plate, but when you had a bite of the egg with the goats milk it was extremely delicious. The foam was one of the interesting parts about the dish. I was sort of ambivalent about the dish.

DSC02746This dish was perfection. This was a smoked steel head trout, fennel, pine, and shiitake mushrooms. This was like a high end and creative version of lox. It was like a Jewish girl’s heaven. All I needed was a fancy bagel to go along with this dish and it would have been like Saturday Kiddush bruncheon after services. This was one of the specials they had on the board, so if you go within the week definitely get this dish.

DSC02748This looks a little creepy, but I promise it is good. It is lamb sausage, mint, sunchoke, and bacon broth. BACON BROTH?!? Yes, one of the greatest things that has ever existed on the planet. I wish you could order bacon broth everywhere you went because it is just that amazing. The lamb sausage had a wide variety of flavors with a bit of a kick. It was spicy, but the perfect amount so it didn’t overwhelm you.

DSC02749I could eat ten of these plates because it was just that awesome. It had bacon, brussel sprouts, hot sauce, hay butter, and hoe cakes. I love the hoe cakes at Barley Swine. They are delicious. The bacon was thick square pieces that went along nicely with the crunch of the roasted brussel sprouts. The hot sauce on the plate had a nice addition. It was more of a sweet hot sauce, so it wasn’t too overwhelming to the palate.

DSC02750What is this? It is pig three ways. It is crispy trotter, pig’s face, and loin. The rest of the goods on the plate are pinto beans and sauerkraut. The crispy trotter was stuffed with foie gras and some cheese. That may have been my favorite because you definitely can’t go wrong with anything that is fried. However the pig face is also extremely delicious. They cook the face of the pig and once the meat is extremely tender, the chef cuts out the softest pieces to serve on the plate. The loin was delicious, but the others were my favorite.

DSC02751This dish was the best of the night. The picture is a little dark because the restaurant started to change the mood for an upcoming party at 7:30. This was duck, foie gras, carrot, lavendar, farro, and hibiscus. The duck was crispy on the outside and extremely tender on the inside. It was the perfect cooked duck. The foie gras was heaven. It was so soft and melted in your mouth as you combined it with the farro and cooked carrots. I wish I could have eaten this dish over and over again.

DSC02752Time for dessert. Always one of my favorite parts of the meal. This was a meyer lemon tart, basil, quinoa granola, and rooibos tea sorbet. The lemon was sour and sweet at the same time providing for a delicious treat.

DSC02753Chocolate heaven. I have a huge weakness for chocolate, so as soon as this dessert came out I had my spoon ready to dig in. My family laughed because they discovered my biggest weakness (they kept getting annoyed because I would slap their hands, so that I could take a photo of each plate). This was a milk chocolate ganache topped with sweet potato marshmallows, whiskey, and orange. I was in heaven. There was also chocolate meringue chips that topped the dessert. It was amazing. I had died and gone to a chocolate bliss world.

If you are ever in Austin, please please go to this restaurant. You should order 3-4 small plates per person in your group. We ordered everything, but then again we like to eat a lot of food to sample everything a place has to offer.

Have an awesome weekend! I’m off to watch Once Upon A Time and Revenge. I love being on spring break and having time to relax!