All posts filed under: Savor

every morsel

30 Restaurants: Mr. B’s Bistro & Galatoire’s

November and December eating was in the French Quarter, which I rarely do because of how annoying it is to get to with parking and now the Bourbon Street construction. But invitations from other people will get me out of my slump every time. Mr. B’s Bistro Mr. B’s Bistro is known for their barbecued shrimp, so naturally, that’s what I got. I would get it again in a heartbeat!! The sauce was so good that had I been in different company, I’d have sopped it all up with all the bread left on the table and then licked the bowl. But since I was there for a lunch meeting I decided to act like I had some sense. As an appetizer, I got the Gumbo Ya Ya. I enjoyed it, but something about the flavor made it seem like something was missing; nothing I could pinpoint. Thought it was salt. I added it. It wasn’t the salt. *shrug* Maybe it was just a new flavor. For dessert I had:lemon icebox cake (Delicious!) And though …

30 Restaurants: Compère Lapin & Casamentos

In October I hit up a couple more restaurants on my list. Compère Lapin Everyone’s been talking about Compère Lapin and its chef, Nina Compton, and since she’s a WOC, that sealed the deal on my going. I went for lunch with my husband for our anniversary. While I’d been preparing my stomach based on looking at the dinner menu, the lunch menu didn’t disappoint. First of all, the biscuits they serve as their complementary bread…I could’ve just eaten those for the whole meal. Perfectly flakey and buttery and then the additional butter on top was just the icing on the cake. We always order so we can try the most items without killing ourselves or our budget. For an appetizer we got the cold smoked tuna tartar with avocado and crispy bananas and the radicchio & endive salad. As a second I got the curried goat with sweet potato gnocchi and cashes and he got the drum with apples, collard greens, and fennel. The appetizers were tasty, the tuna tartar was good but nothing …

30 Restaurants: Dooky Chase & Drip Affogato

Part of my journey to 30 is to eat my way through 30 restaurants/eateries that I’ve never been to that either just seem like an interesting place or have been raved about by other people. The first two places I scratched off my list of 30 restaurants were visited for my birthday back in August. Dooky Chase: Despite living here for six years, I never managed to make it here. It was so nice!! Great ambiance, beautiful artwork, table settings with nice dishes and linens. What was really fascinating about dining here was thinking about all of the remarkable people who sat in these same rooms, from as recently as President Obama going backwards in time to the many civil rights activists, famous musicians, artists, and actors. It’s like eating in a time capsule. Not to mention all the beautiful artwork. The food was delicious, of course. I had a cup of gumbo and the shrimp clemençeau, both of which I’d order again in a second. I didn’t meet Leah Chase; it was move-in weekend …

When life give you lemons…make curd…and then make a pie

A fellow dancer brought two large boxes of citrus to one of our last rehearsals of 2016: meyer lemons and oranges. I’m not a huge citrus fan; my husband on the other hand will eat 2-3 oranges at a time, and since he was sick at the time, I loaded my bag with oranges. I also have a fascination with meyer lemons, and I like the idea of cooking with them, especially making lemon curd or lemoncello. I’ll see pictures on pinterest and think, ‘Ooh, I should try this,’ but once I buy them I chicken out on trying do anything fancy with them, telling myself I just don’t have the time. I figured since I had such a long winter break, I should get over myself and try to make something. So I grabbed a ton of meyer lemons thinking that lemon curd must require a large number of lemons, feeling encouraged by that thought as several other dancers assumed the same. A week later, and traveling to my parents’ house with the citrus, I …

Fun with Squash

Tis the season for all things squash and gourd-like, namely it’s pumpkin season, or rather, it’s pumpkin-spice flavored season. I typically rail against the flood of pumpkin flavored things this time of year because there’s literally zero pumpkin in the majority of the things marketed, and most of it is supremely over processed. However, I usually do go and buy a pumpkin, bake it, and make some type of pumpkin dessert. And by the way when I say dessert I’m NOT talking about pumpkin pie; I’m pretty strictly anti-pumpkin pie given how close it comes to tasting like sweet potato pie without quite making it. This year I doubled down on the squash family: I bought a sugar pumpkin and then I saw a strange looking squash on sale and decided to buy it–a buttercup squash. The past few years I’ve made flan with the pumpkin puree I baked, but this year I didn’t feel like putting in that much effort or eating so much dairy. So this year, upon scouring recipes for the buttercup squash, since I’ve …