Austin Gastro Graze: Micklethwait Craft Meats Trailer
I heard about this little trailer in a recent BBQ write-up featuring numerous places in the Austin area. Opened only right around 9 months, the critic reviewed Micklethwait Craft Meats as “..the next Franklin’s.” And that’s something any self-respecting Austin resident doesn’t ignore.
We headed down to their location near Hillside Farmacy about 11:15 am on a Saturday. They’re located at 1309 Rosewood Ave., near east 11th. There was little to no parking in their tiny lot, but no line for their food, either. Quite the contrast to Franklin’s just down the street. The yellow painted trailer and impeccable picnic tables were a welcome site, surrounded by trees on a sunny morning. It’s a great little spot for what would turn out to be the best bbq I have ever had within Austin’s limits.
We ordered a half pound of brisket, 3 pork spare ribs, a side of jalapeno cheddar grits, cole slaw, a pork belly sausage, and a homemade Moon Pie. The total came to just under $30 and was more than enough food for 3 people. They accept both cash and credit cards (yes, their Facebook page says Cash Only; this is incorrect, coming from their people directly). I’m in the mood for BBQ about once a month…maybe once every 6 weeks. I’ve been killing to go back to Micklethwait’s since I first bit into their brisket. And it’s only been 3 days.
Their meat is sold by the quarter pound. This makes getting ribs a little awkward, I tend to order them by the number, “I’d like 47 pork ribs in my face right now, please”, but their customer service is stellar and they were patient with my less than perfect order style. All meat is about $13 a pound, rather than different prices for different cuts, and they also do plates, but I’m a choosie kind of girl when it comes to my Q and just order by weight. Their sides are $1.50 a piece and their cheesy creamy cheddar jalapeno grits were AMAZING. Perfect texture, not too salty, very flavorful and creamy, and an excellent compliment to their meat. The cole slaw was homemade as well, bright, a little citrusy, but paled in comparison to the grits.
The meat. Holy crap, where do I begin? I’m an opportunivore when it comes to love. I’m not biased for men only or women or dinosaurs. If something is worthy of true love, it earns mine – but it must be worthy. And Micklethwait’s brisket is sooooo worthy. Tender, juicy, perfectly seasoned, flavorful and perfect. They give you a little cup of sauce, but you don’t need it. If someone told me Micklethwait’s brisket was actually Solient Green I wouldn’t love it any less (or, rather, Soylent. Thanks, Dave). It’s THAT GOOD. Their ribs were big and meaty, and so juicy that I took video of the juice dripping out of the pork as I went to take a bite. That’s love right there. Now, I’m not a huge sausage fan. If it’s not a jalapeno cheddar brought out of New Braunfels I probably won’t eat it, but their pork belly sausage was very tasty and a nice change of pace to the usual merely spicy or overly-greasy BBQ joint sausage.
We ended the meal with one of Micklethwait’s homemade Moon Pies. Flaky, sweet, moist, and creamy, not to mention massive, it was an excellent ending to a fantastic meal. I’m not sure these are the best for a hot summer’s day because the chocolate does get messy, but they come out of a cooler all nice and chilly, and the sweetness cuts through the savory meat flavor, perfectly rounding out a great meal.
Is it better or as good as Franklin’s? Well, them’s fightin’ words and it’s too early in my young years to get into that kind of debate. What I can say, however, is I have no problem skipping the line at Franklin’s and hitting up this joint and I certainly don’t feel I’m missing anything. I no longer have to drive to Lockhart or stand around on hot pavement for three hours to get great brisket and ribs. I can get incredible Q right here in Austin from a food truck and not have to take a half day from work to do it, provided Micklethwait is open. And I believe it will only be a matter of time until they either have to expand or start running out of food early in the day due to popularity. Bottom line is they’re just that good.
UPDATE: I went with coworkers for lunch today. I got a single huge 1/3 pound pork rib, a 1/4 pound of brisket, 2 bottles of water, and a small side of grits. Myself and a male friend split the meal and the entire thing was $11 with tip.
Micklethwait Craft Meats trailer is open for lunch Wednesday through Sunday 11am – 3pm and is open for dinner Wednesday through Saturday 4:30pm to 8pm. They are located at 1309 Rosewood Ave., near east 11th street. CASH AND CARDS ACCEPTED
ATX Gastro Graze: Michi Ramen Brick & Mortar
There once was a food truck – an amazing wonderful food truck – located at NATY, or North Austin Trailer Yard that served the most delicious Ramen you could ever imagine. Michi Ramen. Their twitter feed consisted of only numbers, for they could only serve a limited number of bowls each day, and used their tweets as a count down. And they inevitably sold out every single lunch and dinner. This ramen was like nothing you’ve ever had before, with broth cooked for days with pork flesh and bone to ensure a richness that couldn’t be matched. Life changing goodness, body fortifying. And almost literally good for your soul.
…Okay, I may be exaggerating, but only a little.
Any way, one day Michi couldn’t keep up with its fans demands and closed shop (or truck as it were) to find and establish a brick and mortar location. We had to go months without ramen, settling on Ramen Tatsu-Ya…which I should really do a Gastro Graze on (while it IS good, it’s a bit over hyped and it ain’t no Michi). But finally our patience paid off: Michi Ramen restaurant is now a go!
Located on North Lamar in the old Afin location (6519 N. Lamar, ATX, 78752), Michi’s space is open and bright. They don’t have a liquor license just yet, but they’re working on it and in the mean time it’s BYOB. Having a larger truck means that they get to have more food offerings, including numerous sides or little bites and dessert on top of their four different styles of ramen, three different broth thicknesses, and a plethora of toppings available.
I apologize for the bit of blurriness in these photos.
We order bowls of the Michi in both Light and Stout, the Sapporo in regular with an Onsen egg, and the Veggie in regular, as well; Tatsu-Ya at this time does not offer a vegetarian option. I had had the Ajitama egg when they were a food truck and while some may be turned off by its color due to marinating, it is absolutely delicious. We also ordered both kinds of fried chicken, the calamari salad, the vegetable tempura, gyoza, and Burnt Ends. It was hard to get pictures of every thing, as most was devoured as soon as it hit the table. The food came out fast, was very delicious and affordable, the atmosphere was baby friendly, though the crowd was primarily people aged about 27-42 without children.
Sapporo with regular broth and an onsen egg mixed in.
For $7-10 you get this steaming hot, seemingly bottomless bowl of ramen, with perfectly tender noodles. My Sapporo came with corn and scallions, as well as three huge slices of pork, mushrooms, beans sprouts, and so much goodness. I paid the extra 50 cents for an onsen egg which I immediately mixed into the broth, making it even richer. I found the Sapporo to be a little sweet, though not in a bad way, and we attributed that to the fresh corn that a welcome firmness in texture to the soft, but not soggy noodles.
The calamari salad was both bright visually and in flavor, without any hint of fishiness or chewy texture. It was, in short, refreshing, an excellent palate cleanser, and even those at the table that don’t like this sort of thing found it tasty!
The Burnt Ends are fatty, tasty, crispy little bites of pork, smokey and sweet. There’s no picture because we were close to wrestling one another for the last bite, let alone anyone pausing to snap a shot.
Our table ordered both offerings of fried chicken the Tatsuya Age and Toriten. Both were very good, large, juicy, white meat chunks, and large portions for the $4 they charged. While there’s no picture of the Toriten (a tempura batter fried chicken) I think that was my favorite, though the Tatsuya was very good as well with the lemon and bright dipping sauce. There was something delightfully Texan about the Tasuya, but it wouldn’t be something that would be a necessity on their menu. Both would be great for pickier eaters or children.
The vegetable tempura and Gyoza were also good. Nothing amazing. Simply easy staples that should always be good – how could you mess them up?
Mochi Ice cream!
Finally: Dessert. Michi offers ten flavors of Mochi Ice cream. While it’s not hard to find mochi ice cream even in grocery stores now a days, they did have some flavors I hadn’t tried before. And while we all shared Lychee, Pistachio, and the Chocolate Peanut butter flavors, at $3 for 2, and so many side plates for under $5 I’ll be hard pressed to not stop in regularly for “a quick bite” of so many of their offerings.
In short, I recommended the trailer without hesitation until it closed. I now highly recommend the restaurant as well. For families, for dinner, for a date, for lunch, for dessert (and BYO saki), for foodies, for punks, for whomever. Michi has excellent ramen for a variety of tastes, excellent and affordable sides, great though stark atmosphere, and I hope they’ll be a new constant on the Austin restaurant scene.
Austin Gastro Graze 6: Stiles Switch
So, I haven’t written a Gastro Graze in a while. We have been trying to cut back on eating out, but the amount of new eateries popping up in Austin hasn’t slowed. Yesterday Chip and I decided to try Stiles Switch, a new local barbecue joint on North Lamar.
Stiles Switch has a nice location with an industrial feel and, best yet, lots of parking. That being said, it was 1:30pm on Saturday…and the place was almost empty. The interior of the restaurant was very clean and well kept, and it has a more established feel than the 10 months it’s been open. The gentlemen behind the counter were very nice, as well. For our lunch, Chip and I decided on BBQ staples: 6 pork ribs, 1/2 pound of brisket, and cole slaw. There wasn’t an option for moist (fatty) or lean on the brisket, and we didn’t notice that they also served sausages until after we’d paid for lunch, so I would go back to try their jalapeño cheddar offering. I generally stay away from chicken at BBQ places, which Stiles does serve, only because of its tendency to be dry. We also got a root beer and an orange soda. The total came to $31, which means they’re a bit pricier than Black’s or Smitty’s out in Lockhart, but that’s the price of not having to drive an hour out of town.
Ribs are a staple when gorging myself on smoked meats. A rub can make or break them; I find Cooper’s to be too black peppery though Chip disagrees. Stiles had a decent rub on their ribs, however, that was a good balance of smokey, sweet, salty, with the flavor of pepper coming through without being over-powering. Our lunch order came with a cup of the Stiles sauce which was…interesting. I’m not a big fan of BBQ sauces, but they seemed to be attempting a new spin. Rather than use a base of ketchup in their sauce, it tasted heavily of canned tomato soup. It was odd to say the least, though not all together bad, but most of it remained when Chip and I finished eating.
Stiles Switch sells two kinds of cole slaw and we got a small serving of each. I’m generally not a fan of mayonnaise based cole slaws, but theirs was tasty and not heavy. Chip felt it seemed to be a very basic slaw, however, and nothing special. The other slaw they served was a lemon vinaigrette variety, which was flavorful and bright, and a nice change of pace from the usual offering. Stiles also offered potato salad and macaroni & cheese, neither of which Chip or I tried.
Now to the brisket. I am picky about my brisket. It should be moist – but not too moist. Unfortunately, the brisket we had at Stiles was closer to beef jerky than to juicy, tender brisket found at Iron Works or Franklin’s. As you can see on the left side of the picture, this brisket is dry. It was also cut very thick, which only served to make its texture all the more unappetizing. Between the two of us, Chip and I only finished one piece of our 1/2 pound of brisket. The bark was tasty, but was ultimately too tough to enjoy.
Would I return to Stiles Switch? Yes, because I would like to try the sausage, and maybe even give the brisket a second chance, but it won’t be any time soon. Would I recommend it? Probably not. My issue that barbecue is not cheap, and there’s so much competition near and far in this area, that a restaurant really can’t afford to make less than great.
Quinoa & Tomato Summer Salad
Quinoa (I call it Qwi – No- Ah. Yes, I know it’s supposed to be pronounced Keen-Wah. I don’t care.) is an excellent course of protein, fiber, and iron with a very low glycemic index and no fat. Best of all, it can be used in a number of ways, has great texture and is a great addition to a low-carb lifestyle. It’s gaining in popularity due to its naturally healthy nature and has become relatively easy to find in the pasta or rice aisles of most grocery stores.
One of my favorite summer meals is thinly sliced, grilled rare London Broil with tomato salad. To get rid of the carbs in a serving of fresh white bread or a side of mashed potatoes, I decided to combine my love of tomato salad with quinoa. This in no way needs to be a mere side. The flavors are fresh, bright, and summery. It’s perfect to swap out the heaviness of your average pasta or potato salad with this dish, or just for a filling vegetarian lunch.
Quinoa & Tomato Summer Salad
2 cups water
2 cups vegetable or chicken stock
2 cups uncooked Quinoa
3 – 4 large cloves garlic, thinly sliced
1/2 TBSP salt
1/2 TBSP black pepper
2 TBSP balsamic vinegar
3 TBSP freshly chopped basil. A chiffonade is easy, looks awesome, and spreads the flavor.
3 cups various tomatoes. I used 1 cup yellow cherry tomatoes, 1 cup multi-colored cherry/slightly larger heirlooms, and 1 cup of a beef eater tomato cut into inch chunks
1/2 cup extra virgin olive oil
a sprinkle of lemon juice (optional)
Bring the water and stock to a bowl in a medium sauce pot and add the quinoa. Prepare as instructed on the box, usual over low for 15 minutes, and then covered over no heat for 5 minutes. Let any extra liquid evaporate after 5 minutes and set aside to cool.
In a large bowl combine the tomatoes, garlic, basil, vinegar, salt, and pepper. Gentle toss ingredients and let sit until quinoa is cooled to room temperature. Add cooled quinoa to the tomatoes. Drizzle the olive oil over everything and toss. Taste and add more salt or pepper to taste if need be. A fresh sprinkling of lemon juice over it all right before serving adds extra deliciousness. You can also break up a wedge or Parmesan cheese and throw that into the mix, for added texture and richness. It’s a great side with any grilled meat or on it’s own as a filling meal with a slice of focaccia!
Austin Gastro Graze 2 UPDATE: MORE Foreign + Domestic Bake Sale
*Scroll to bottom for Update and new photos of items.
There are 3 things you must know about Foreign and Domestic’s Saturday Bake Sales:
1. You absolutely should go, but go early.
2. It’s CASH ONLY.
3. Be prepared to wait in line, but, for a Foodie, it’s worth it.
This morning marked my second trip to the Foreign + Domestic Saturday Bake Sale. The first time I went was the first day they tried this baked goods masterpiece event. We got there a few minutes before opening and they sold out shortly there after, far before their 2pm closure time. Since that day Pastry Chef and Co-owner Jodi Elliott has streamlined the process, directing traffic in through one door and out through another. And as there’s always a line, this is very helpful; people walk, bike, jog, and drive from all over the Austin area to score a Ham & Gruyere Croissant or mini buttermilk pie.
Ham & Gruyere croissant
There are always a dozen or more options, which makes choosing – and keeping your pink F&D to-go box from over flowing – rather difficult. Most items are $6, though their Black Pepper & Gruyere popovers, a light and indulgent staple from their dinner menu, are $4 and all are very large and easily shared…if you really want to. These fresh baked offerings are frequently too delicious to warrant nibbles from others. Often they have treats in jars for $6 as well, including a chocolate trifle (rich, velvety, with notes of vanilla, extra dark chocolate, and espresso) , a peach cobbler polka spotted with fresh vanilla bean, and fluffy chocolate mousse.
Black Pepper & Gruyere Popover…1/2 eaten
There is always a good mix of sweet and savory, vegetarian and Ham filled (notice I capitalize the H in Ham the way most people capitalize the G in God), but different pastries rotate each week. Our first visit included a Strawberry and Cream Cheese buttercup and Tomato Mushroom Tarte Tatin, both of which were delicious, though as a lady that prefers items less sweet and more layered, the tomato tartin was complex in flavor as well as being light and a fantastic large snack for any time of day. Today I scored an exceptional Blue Cheese and Caramelized Onion Croissant; the creamy, aged flavor was carried throughout the flaky pastry without being overwhelming and the onions lent a sweetness that perfectly balanced strong cheese and the buttery and crispy dough. My friend Tania, who first told me about Foreign + Domestic, and can be followed through tasty food exploits at @td_eats, joined me this morning and purchased personal butter milk pie ($6, and could easily feed 3 people), and a cinnamon bun, with icing that flavor-fully complimented the sweetened cinnamon treat rather than overpower it. The buttermilk pie had an excellent texture, much like a fluffy cheesecake with a gooey center, and was very bright and fresh with extra vanilla and a hint of lemon.
Elliott knows what she’s doing and is exceptionally good at it. This is a fairly cheap brunch even for a Foodie Grazer and Experimenter, and you can taste the care and thought that goes into each recipe with every bite. It’s well worth the $20 you’ll through down for a decent tasting of treats and you’ll get more than enough food to feed 2 or 3 people. Highly recommend. It’ll be the the only line worth waiting in for you whole Saturday.
Feel free to follow me on Twitter, @TheNerdyFoodie
Blue Cheese and Caramelized Onion Croissant
* 6/23/12 update
Went to the Bake Sale again today with a friend who just had a baby. What better way to get your strength back then to indulge in delicious pastry offerings?! Today was just like the other visits I’ve made to the Bake Sale: Excellent choices, incredible recipes, and cash only. I did notice, however, that after the usual intense burst of early birds, a line that always wraps around the building, the line really wore down to nothing at about 10:45am and there were still plenty offerings left. That being said, they do have a lunch rush so that window of opportunity can be fleeting. I wanted to show the reader, however, exactly what you can get for $20.
Please excuse the bites taken out of a couple of pieces above.
Also, please note that they are not sitting on a regular plate; they are on a platter.
What I purchased this pat Bake Sale was a strawberry cream cheese danish, made with fresh strawberries and it was HUGE, see below. It was more sweet than savory, but because the strawberries were fresh they weren’t too sweet, and the cheese was more tangy than sugary. I’m not normally a fan of “sweet” nor danishes, but this was created in perfect balance. Rather than eating a bit of dessert for breakfast, the freshness of the berries and creamy cheese counter against the flaky and buttery dough.
There’s also a ham & cheddar turnover that was massive and flavorful with thinly sliced ham and a thin spread of mustard on the inside. The turnovers where new and they offered the classic sweet apple as well as the ham. There were also sour cream donuts, that, like the danish, balanced sugar with intense flavors that made it far more in depth than merely sweet.
I purchased a sausage breakfast sandwich, which was kept from being messy, by the ingenious method of cooking the eggs. While the sandwich itself is very, very large, it’s easily sharable, cutting in half does not cause the layers to fall apart and, as a Neat Freak as well as a Foodie, this is something I appreciate. The eggs are light and fluffy, and have been baked almost in a Yorkshire Pudding like way. If you notice above, it’s classic biscuit followed by a richly flavored sausage – I’m not normally a fan of sausage, but this was sweet and savory, absolutely delicious – and then another layer prior to the bottom of the biscuit. That layer is the whipped eggs, keeping the sandwich from sliding around on a round egg top and making sure that the eater gets a bite of white and yolk in each nibble. And, and finally, there’s a gruyere and black pepper pop-over.
The above plate cost $20 exactly. It fed myself, my friend (who has quite the Saturday brunch appetite), and we still have plenty of left overs to get us through brunch today. Though, if it were up to me, I wouldn’t stop eating that danish! I had brought friends to F+D with me on this trip and they, too, were blown away, asking before we left that we make sure to visit F+D regularly from now on.
Feel free to follow me on Twitter, @TheNerdyFoodie
Austin Gastro Graze 3: Antonelli’s Cheese Shop & Hillside Farmacy
Antonelli’s Cheese Shop
Heading to a dinner party and don’t know what to bring? Want something special for an appetizer, but don’t know what to plate up? Or maybe you’re just a lover of cheese, like me and want something exciting.
If any of those are sound familiar, and you’re in the Austin area, I highly recommend Antonelli’s Cheese Shop. This little place down on Duval, just north of the campus, is a great shop to try something new, get something impressive for the table, and really bring an evening of courses together.
If you need a very specific cheese for a recipe, you can bet that not only will Antonelli’s carry it, they’ll probably offer a number of variations. Overwhelmed shoppers need not fear, either, as the staff at this cheese emporium are incredibly nice and, most importantly, extremely knowledgeable. Merely mention what flavors you do like or what you’re serving for dinner, and they’ll share tips and let you taste alternatives you may not know existed. And to bring everything together in perfect harmony, Antonelli’s also offers complimenting wines, honeys, meats, and baguettes. My friends and I have always said that if we were to win the lottery one of the first thing we’d do is have a dinner of a multitude of different cheeses, and Antonelli’s would be the only shop we’d need to make our purchases.
If you’re looking to expand your knowledge of cheese and charcuterie, Antonelli’s offers classes a couple of times a month for nerdy foodies in the need to know. Tickets are $35 and sell out pretty quick, so be sure to plan ahead. On top of all that, when you check out at Antonelli’s you have the option of giving them your email and name. They then will put you in their system so that you always know what you’ve ordered in the past and they can make recommendations on your next purchases that will delve you further into the world of cheese. We’re looking forward to having a Fromage Fest in fall, inviting each friend to bring a different kind of cheese, putting out pickles, breads, crackers, and wine and gouging until the sun comes up. When you have plans like that, suddenly Autumn feels very far away. Good thing I’ll have time to squeeze in a couple of classes before then!
Hillside Farmacy is a bakery and eatery located East 11th, just east of Blue Dahlia. My office chose to go for lunch recently for a coworker’s birthday, and our experience would be rated to 3 out of 5 stars, where as Blue Dahlia would be 5. I’ll review that for you at a later date, but let me just say Blue has Farmacy beat on price and execution.
The interior of Hillside Farmacy is very pretty, great usages of classic and modern. The staff is very “hipster”, but the client base is very, very mixed. A person going for lunch should expect to pay right around $10+ for their sandwich, which isn’t too bad. It’s choosing the right plate that’s a little tougher. Myself and four coworkers each ordered a different sandwich. Tap water was placed in the center of the table for us to serve ourselves, which was quaint, but it is Austin in late June, so having the option of ice, or even chilled water would have been nice (it was room temperature and the jar-glasses were iceless).
The short rib sandwich received excellent reviews from the two coworkers that shared it, and there was not a crumb left by the end of the meal. The grinder, which is similar to an Italian sub was also enjoyed, but at $11 it was much more than similar offerings at other locations. One coworker had the Forager, a brie and mushroom sandwich, which was very tasty (see picture below). I had the Faccia Bedda, and it was rather disappointing. Though the menu states it’s made with smoked mozzerella, it seemed to contain a single slice of deli counter cheese, sliced on the thinnest setting. I had to pull it a part to discover if there was any cheese on it at all and it was completely void of the deep smokey, salty flavor that normally accompanies this kind of mozzerella; it could have been American and made no difference in flavor. The single slice of tomato was awkward and the arugula was served on the side. My final coworker got a single bite into her pate sandwich before she began pick it apart (see below), finally quietly settling on going back to the office to eat other food. She was asked by two staff members why she had stopped eating (as well as why she was declining a box) and she explained very calmly and honestly, but politely as is her style: “The pate was very dry, almost like an over cooked burger patty. The bread is too big, and the strong flavors of the pickles, goat cheese, and mustard are far too much competition for each other.” To Hillside Farmacy’s credit, they took the sandwich off the bill, even though no fuss was made and no complaint; my coworker only explained the issue when pressed. One confusing aspect, however, was that one of the two Farmacy employees mentioned that he himself had had similar feelings about this particular sandwich, had received the same review of it from customers “all the time”….so why leave it on the menu or not change it?
While I always recommend trying new places to eat, Farmacy seems fairly hit or miss as well as being somewhat expensive. While it’s in a very good location, and has a charming interior, their menu needs a bit of work to be listed as a full fledged Foodie Find. It’s certainly worth trying, but be aware that what you get maybe hit or miss, especially for the price.
Austin Gastro Graze 1: Michi Ramen, Moo Bawk Oink, and Krak 2
I like trying new things. By “things” I mean food.
Living in Austin means I get an ever evolving restaurant scene in which to bask in beautiful tasty goodness.
This past weekend I ventured to the North Austin Trailer Yard, NATY. Some bites were simple meh, but one place was amazing.
This trailer yard is right outside my gym, which is…unfortunate. It makes circuit training much less effective. But that’s mostly due to the good food found within.
On Saturday we ordered a beef Snarky cheese steak from Boo Bawk Oink and a Black and White Donut from Krak 2 which is within the same trailer as Moo Bawk Oink and a bottle of water. The entire tab came to $13, which we considered to be a bit pricey for trailer food. The sandwich was overly bready and the meat what I believe to be pulled brisket, in fact at first I questioned if it was pork, a little dry, but not bad. I prefer the horrible cheesesteak sliced meat, but it was a decent sandwich. The jalapenos are not spicy and the cheese more like white goo sauce. Good enough to try, not sure if I’d go back, especially considering its competition at NATY.
The donut was actually a square piece of fried dough with a whole in the center, drizzled with icing, hershey’s chocolate sauce, and Cocoa Krispies. According to the prices on Boo Bawk Oink’s website our sandwich and bottled water was $8. There weren’t prices for Krak 2 and aren’t any on their website, but based on our tab the donut was $5. While the fried dough “donut” was tasty – what fried dough isn’t? – it wasn’t worth $5. It was essentially a large beignets. Now, if it came with a scoop of ice cream then I’d dig the $5…
We also ordered a bowl of ramen from Michi Ramen. Michi Ramen is, in a word, AMAZING. Flavor, rich, warm, traditional, the comfort food you never knew your craved. Michi only has the room to create 50 bowls of Ramen for lunch and 50 for dinner, so their twitter is merely a count down of the bowls they have left. At noon on a Saturday, however, Chip and I had no problem scoring a bowl. The line was steady, though, and for good reason: As an American who thinks of ramen as those dried 38cent packets you can get at the grocery store. What Michi serves is incredible, flavorful, and even served with a poached egg if so desired. The broth is cooked for almost TWO DAYS with all natural ingredients (this is their claim, but boy does it taste like it!), pork bones, leaking their delicious marrow and flavors into a rich base for a ultra flavorful lunch/dinner. The standard ramen is served with two slices of Cashu on top, gorgeous, fatty, soy marinated braised pork. It was $9, but in this case it was money well spent. I took home our left over broth, let it coagulate and then sauteed spinach in it with the next night’s dinner of grilled steak and mashed cauliflower.
Yeah. It was awesome.
Yes, under the pork and poached egg and mushrooms there are ramen noodles.
Poached Eggs Easy like Sunday Morn’
Perfect Poached eggs every time are super easy. Granted, they can be a little messy, there’s no longer a reason to fear making an egg to top your sauteed asparagus or to have with Hollendaise. Me? I eat it a little simpler with a piece of toast and slice of proscuitto.
We’re looking at steps here more then a “recipe”.
Take a skillet – that’s right, leave your pot in the cupboard as it has no place in poaching an egg. I used an 8inch pan. I filled it almost to the bring with water, leaving only about a 1/2 inch around the edge. I placed it on the stove, added 4 Tbsp or so of white vinegar. I do this by eye. Any where from a few tablespoons to a quarter cup is fine, but very necessary. It’s not going to alter the taste of your egg…though it may make your house smell slightly pungent. Then crank that burner up and get that water boiling.
While waiting for the water to start rolling, crack your egg into a small handled mug. This makes it easier to slide that little baby into the water without the whites freaking out and flying away.
Once the water is boiling, turn off the heat. You heard me. Turn. It. Off. Get the lips of the mug with your egg in it as close to the water as safely possible and gently pour the egg into the water. Cover and set your timer for 4 minutes. Once that timer goes off, remove your egg from the water with a slotted spoon and strain on a paper towel or stop the cooking by placing it in an ice bath. Once ready to eat, sprinkle with salt, pepper, and a little dried parsley.
You can do up to 4 eggs in the pan at once if need be, but remember to adjust your water for displacement. When I remove my egg, I strain it on a paper towel for a minute before making a plate and digging in. You can adjust the doneness of your egg by cooking as little as three minutes to as many as five. You can also halt the cooking by removing your poached egg from the hot water and dropping it into an ice bath, which you can keep in your fridge for future eating for up to 5 days. Whether served on a steak, over sauteed or steamed veggies, or just a la cart like my breakfast, there’s always room for a poached egg. And, just in case you were wondering, a poached egg is a mere two points on Weight Watchers. So go ahead, eat four.
Freakin’ delicious – and classy, too!
Ultra Quiche Lorraine
The evening’s dinner is brought to you by everything that’s bad and fatty for a human body. And delicious.
Quiche Lorraine is just a name.
Roughly translated it’s “Bacon and Egg Yolks covered in Cheese” Pie.
The first time my husband ate this he wound up having seconds three hours later at 10pm in lieu of dessert. It’s heavy comfort food; a single slice should send you into a food coma second only to your family’s Thanksgiving feast.
So whatcha gonna need?
6 slices thick cut bacon, chopped to about 1 inch pieces. This winds up being just over 1 cup of bacon. You can also use pancetta, which is what I was going to get, but the line was just long at the supermarket today and I hate people, so I didn’t want to wait.
1 1/4 cup 1% milk. Just a note here: classic recipes of quiche call for all cream. Now, I don’t want to die of a coronary two bites in, so I do a milk and 1/2 & 1/2 mix. You, however, can do all cream, some cream, no cream, whatever the hell you want.
1 1/2 cup half & half
1 1/2 cup Swiss cheese, diced into 1/2 inch pieces. I just bought a hunk and cut it up, but you can also ask your deli for a slice or two that’s 1/2 inch thick, which is what I was going to do, but, again, the line, and the hatred of people, etc…
6 wedges Laughing Cow Creamy Swiss Cheese. I used original stuff, but use whatever flavor you would like.
1 cup asparagus, sliced into 1 inch long pieces on the diagonal.
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp salt
1 tsp dried parsley
1/4 tsp dried dill
2 deep dish pie crusts. I used the frozen ones and thawed them.
1/4 cup grated Manchego cheese, optional
Preheat your oven to 375. Saute the bacon over medium to medium high heat stirring frequently; render the fat, but keep it soft. Once most of the fat has melted away, move the bacon pieces to a plate with paper towels to absorb any lingering grease. In a sauce pan, scorch the milk and half & half. Turn the heat on high, let it bubble up to almost boiling over, and remove it from heat to let cool. Beat the eggs in a bowl with the spices, then slowly, slowly temper the eggs with the milk mixture until combined.
Prick the bottom of the pie crusts. Sprinkle the bacon into the bottom of each. Then add the Swiss cubes. Break, or smoosh, the Laughing Cow cheese as best you can and drop bits of it in each crust. Place the 2 pies onto a cookie sheet and put on the middle rack of your oven. While the it’s still pulled out a bit, pour the custard mixture slowly and evenly into each. Then bake for 20 minutes.
While the quiches are baking, steam the asparagus until just fork tender, about 3 minutes. Drain and dry well. Once the first 20 minutes of baking are up, pull the quiches out, sprinkle the tops with asparagus, and bake for another 15 minutes. You may need to put foil collars around the crusts of the pie crusts if you feel they’re browning too much. I put them on for safety, but it wouldn’t have been horrible without them.
Once those next 15 minutes are up, sprinkle the tops of each quiche with a little of the Manchego cheese if using it. This is a sheep’s milk cheese from Spain and adds a beautiful bit of flavor without being as strong as a goat cheese. Continue cooking for another 10 minutes.
Cool for 1 – 1 1/2 hours. Yep. Let these puppies setup for quite a while. Serve with a salad mixed with sweet berries and a light citrus vinaigrette to accompany the bacony saltiness of the quiche. Maybe a dollop of sour cream, or creme fraiche if you have fancy-schmancy stick up your ass. And have a Leinenkugel’s with a wedge of lemon to balance every thing out. Why the hell not.
I’d Love Something Fried, Thanks for Asking!
Me an’ zucchini are like this.
We work well together and always have. I respect Zucchini’s freshness, beautiful color, versatility, and moisture content. And Zucchini respects that I eat him all the time.
I first met Zucchini when I was a child and he was nothing but a deep fried stick. We knew almost instantly that our love affair would be anything, but brief. Growing up in an Italian household, Zucchini was always grown in backyards and used in abundance in everything from snacks, salads, sautes, and sauces. Naturally as I child, my favorite of his forms was when he was crispy and fried, but as I grew up I found my tastes and needs changing. The fried sticks no longer worked for me when I craved him fried; thick crusts and undercooked vegetable were a turn off, I needed layers of flavor that aided only in enhancing the natural flavor of the deep green squash.
Ever understand Zucchini was happy to accommodate.
As an adult I’ve settled – for the time being – on zucchini fritters. A pinch of red pepper flakes and a hint of sweet sauteed onion adds new depth to fresh flavor of the grated, drained zucchini.
1/2 yellow onion
1 egg, beaten
1/4 tsp red pepper flakes
1/4 cup grated or shredded Parmesan cheese
2 TBSP panko bread crumbs
2 TBSP fresh chopped parsley
I shredded the Zucchini with a regular cheese grater, tossed it with a 1/4 tsp salt, and placed the zucchini in a colander to drain for 10 minutes or so. While I was waiting for it to give up its excess water, I finely chopped 1/2 an onion and sauteed it over medium heat in 1/2 tbsp butter, 1/2 TBSP olive oil, and 1/2 tsp salt, until the onion was translucent and just beginning to brown. The bit of butter adds a little richness to the sweet onion while the olive oil keeps the butter from burning while sauteing.
In a large bowl I mixed together the egg, cheese, flour, panko, red pepper, and 1 TBSP of the parsley. The mixture was very thick. I then squeezed out any excess liquid from the zucchini and added it to the mixing bowl. Just between straining and then squeezing, I got over a 1/4 cup and 1 TBSP of bright green liquid from the Zucc. Again, the mixture is very thick so I found ti easiest to mix everything with my hands.
I love the flavor of olive oil, but when it comes to frying – even pan frying as these fritters are – I find it to just be too heavy. In a medium skillet over a medium high flame, I heated 3 TBSP of vegetable oil. Once the oil moved freely around the bottom of the pan, but wasn’t smoking, I placed heaping tablespoon dollops of the zucchini mixture into the pan and flattened each to about 1/4 inch thick. They took 5-6 minutes, about 2-3 minutes per side, to brown nicely. The key was getting them to cook through, crisp, and yet not linger in the oil so long that the fritters absorbed it rather than cooked in it.
Once golden, I placed the fritters on a plate with a paper towel to drain, sprinkling each with salt while it was still hot.
Served with merely a sprinkling of lemon juice, these zucchini fritters were the perfect lunch, though not necessarily the healthiest, and would make an excellent appetizer.