Stick a Fork in Me

Hello noone,

I have come to the conclusion that my writing is not good enough to be out there for the world to potentially see. Thus, I will be suspending this blog until further notice.

It is fun to blog but if I want to be a real writer one day I think I need to focus on developing my skills.

It's been real,

Natalie

Too Busy To Blog

I am transitioning from the food service industry to the legal realm in the next few weeks and things are nuts. This happened not a moment too soon because waiting on people is the most stressful, tiring job in the world and I am thisclose to punching somebody out. I now understand why most of the people in the restaurant industry are serious alcoholics. All I think all day is "I need a drink." Actually, it is quite similar to the two weeks before law school exams. Hmm.

I have been dining out a lot lately and (I know this is very controversial) must say that Boucherie is damn good. I know that everyone knows about this place and how awesome it is, but I have been going since the beginning and I am happy to say that they have really gotten into quite a groove. Every single item for sale at this establishment has had much time, love, and thought put into it and it shows. There is no pretension, nothing unnecessary - just great food, wine, and cocktails prepared by people who take pride in their work. When you go, get the gnocchi special if they have it and the dessert sampler. And make a reservation or get there right at six when you will have a chance to snag a spot at the tiny bar or the tables on the porch.

 Chargrilled oysters from One.

Speaking of gnocchi, the heavenly version at One Restaurant & Lounge is back on the menu. And perfect timing because One just so happens to be running an amazing happy hour special. Half price on all appetizers and specialty cocktails (Mon thru Thurs 5 to 7). Gnocchi, chargrilled oysters, crabcakes, for around 5 bucks people! This is the deal of the century and a gift from the highest. I haven't a clue why this place is never busy because the food, the drink, the setting and the service are all fantastic.

French 75 (made with cognac) at Luke. The cocktail is my new favorite drink; the burger and fries were perfect. Nonetheless, the overall experience only reinforced my prejudiced view that the best food in New Orleans is found in my 'hood. And no, I don't feel like elaborating on that. The fans were too loud.

Camera First, Then Fork

Here is a cool New York Times article for you to read about the newest food trend.

And here is another one with a few tips on taking pictures of your food. I do it a lot and I like it. I feel weird in restaurants doing it. It doesn't stop me.

Send in any cool pictures of food you may have taken and I'll post them. Pretty please with a cherry on top. 

                                  Happy (belated) Easter!

Broke and Hungry: Babylon Cafe

Inspired by the current state of the job market, “Broke and Hungry” is the much anticipated series on this blog focusing solely on dining out on the cheap. On this inaugural post, I will venture ten blocks from home to the inconspicuous Mediterranean delight, Babylon Café.  

Right under my nose this whole time, I had always skipped Babylon Café, instead picking up some Mona’s or Lebanon’s when the mood strikes for chicken schwarma. Luckily, after asking a friend from my hood where he goes for an inexpensive dinner, I was sent here and told to order any of their sandwiches on homemade bread. 

The place is never as busy as the other Mediterranean joints in town, probably because it’s not on the busy Carrolton Ave. It’s a shame too, because the chicken schwarma is easily the best in town. Juicy, flavored just right and piled high on soft homemade bread with fresh romaine. Coupled with a spinach filo and you’ve got dinner for less than ten bucks, including tax and tip. It’s a no-brainer for those busy weeknights when you’re already so hungry you can’t even decide what to eat.  

                                          Cheap food isn't always pretty. 

Grilling Weather is Here

Personal Pan Cobbler

There is nothing tastier than a berry cobbler just like Mom makes. I made this quick, single serving version the other day for a snack and it came out perfect. More of a crisp than a cobbler, this dessert has all key aspects of delicious, comforting food: crunch, sweet, and fat. Yum.

Preheat oven to 375'F. Place a cup and a half or so of blackberries (or blueberries or any other berries) in a small saucepan on medium heat with a tbsp. or two of sugar. Stir around a little until bubbling then remove from heat. In another bowl, stir together about 3 tablespoons of flour, a cup and a half of rolled oats, a 1/4 cup of brown sugar, and 1/3 to 1/2 stick of softened butter. Pour the berries into a small bread tin and top with the oatmeal mixture. Cook for 15-20 minutes or so until the topping is nice and browned. Serve with a scoop of vanilla ice cream. Enjoy!

Fighting the February Funk

 

Chicken noodle soup, french baguette, and C Monster Smoothie from Whole Foods, Arabella Station. Just what the doctor ordered (not really, you know the doctor ordered three unnecessary prescriptions). Full of flavor with gorgeous chicken chunks. The seafood courtbouillon is also highly recommended.

Finished Strong

What a day! What. A. Day! The day before yesterday, otherwise known as Mardi Gras Day, was one for the record books. Like the Saints, we closed this crazy, amazing, glorious election/football/carnival season out with a bang. Walking in the St. Anne Parade for the day, my friends and I danced, skipped, laughed, ate, drank, and generally enjoyed the hell out of being alive as we meandered down Royal through the Marigny and the Quarter.

The day began at a friend's friend's dad's house where we munched on yummy goat cheese and spinach quiche and touched up our face makeup and costumes. A lot of time was also spent on the porch sipping mimosas from Cutters and watching the crowd gather on Franklin & Royal. Cutters is a nice little neighborhood bar room that was serving a free breakfast buffet and some delicious (not free) mimosas. The bartender was a sweetheart who we later ran into on the parade route.

Along the route, we stopped in at Sukho Thai where they were selling spring rolls with a sweet sauce. Crunchy and hot, these were perfect to warm us up on this chilly morning. A few blocks later, as we passed by the taco truck on Frenchman we had to try the chicken and the pork with pineapple tacos. They both rocked, but the pork with that sweet grilled pineapple was fabulous. The pineapple tempered the intense heat from fresh jalapenos just right. I'll definitely be back for more. The perfect cheap date - music on Frenchmen and a visit to the taco truck. At this point I am contemplating a move to the Marigny.

 

 After making it all the way to Canal Street the Devil With a Blue Dress On decided the pain from his 5 inch heel, lace up leather boots was unbearable despite the many pain softeners imbibed so we walked the route back to the car for a pair of New Balance. A second trip to Sukho Thai allowed us to sample the pad thai, more spring rolls, and more wine. Piping hot, the pad thai kept well in those chafing dishes. A shot of hot sauce and it was just right, giving us the stamina to continue galivanting through the Quarter.  After doing the Macarena in the street,  taking pictures with tons of tourists, witnessing some very public displays of affection from a few balconies, and accomplishing our goal of stopping in every bar between Franklin and Toulouse, we were ready to call it a win and head home.  We closed the night with a rookie mistake but whatever: pizza from the Boot. Only a small insult to the palate on an otherwise perfect day. Counting the days until I can do it again.

Special thanks to the gracious Royal St. antiques store owner who took pity on a geisha who could find no place to pee, and my lovely friend Jake, the Devil with a Blue Dress On, who encouraged me to join in the festivities. Who Dat!

Raining on My Parade

I emailed this to Rouse's Supermarket today:

Hello,

As an Uptown New Orleans resident, I love supporting local vendors and getting good prices and that is why I shop at Rouse's. Unfortunately, the complete lack of customer service has caused me to stop going. On my most recent visit, February 9 at 2:15 pm, I encountered a grocery bagger that did not treat me with the mere indifference that I am used to from your employees but what felt like thinly veiled contempt. "Let me have your basket" were the only words spoken to me. I tried my hardest to be polite so that I might receive a half smile, but that was too much to wish for. What I did get was crumbled chips and smashed spinach. It is clear that the employees at your Tchoupitoulas store take no pride in their work. I don't know if better pay or benefits might change that but I hope you value customer service and would invest more in your employees. Until then, I will be trying my hardest to afford Whole Foods, where I know I will never leave feeling like a cloud of darkness has been placed over me. Have a good day.

Does anyone relate?  

A Weekend To Remember

Start this momentous weekend off right with the perfect low key (let's pace ourselves please, you'll thank me at 5pm on Sunday) evening at Swirl, a wine store in mid city. Here is an email I received from them earlier this week:

Show Your Saints Pride Tonight!

Put on your Saints gear and your game face and come to the shop this evening to kick off the Super Bowl Weekend! Gabe Daigle will be getting you ready for the big game with free wine featuring great bubbly and a black and gold theme, so come celebrate with us!  The first 25 people to the tasting table sporting black and gold Saints gear will get a chance to win a bottle of Laetitia Sparkling ($20) and La Storia Zinfandel ($24) to pop for the big game.  The drawing will be at 7:30, and you have to be there to win.  As he is every Friday, Chef Dan Esses will be dishing out his infamous tapas plates for $5!  And the bar will be open if you don't feel like standing in line for free wine!  Tonight, 6-9ish.

GEAUX SAINTS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Free champagne and the opportunity to win more champagne? You can count me in. 

Mid City Farmers Market

From 3 to 7 in the evening each Thursday the parking lot of the American Can Company turns into a lovely little outdoor food market. With only about 12 booths, two rows of 6 each, you will be surprised by the variety. There is one of everything: a vegetable booth with tomatoes, greens, bell peppers, broccoli and other vegetables, some fish "fresh from Lake Pontchartrain," grass fed meats, goat cheese and milk, tamales, baked goods, Dan Esses' delicious tomato sauces and pasta. Although the Tuesday market is definitely better with about three times the offerings and the always scrumptious green plate special, this one has the redeeming quality of being the only one open late enough for the 9 to 5 crowd. If I lived in Mid City I would stop here on the way home from work on many a Thursday. Also, it just recently came under the Crescent City umbrella, so I would expect growth in time. 

For twenty-seven bucks I was able to use my debit card ($2 fee, $1 of which goes to the Crescent Fund) and took home a head of broccoli, a half pound of drum, 6 bean and corn tamales, four Meyer lemons, 16 oz. of marinara sauce and a parsley plant for the herb garden. Add some pasta, tortillas, and a pound of ground turkey and I had two dinners: fish tacos and tamales one night; spaghetti with a side of broccoli the next.

I wouldn't recommend the fish, it was fishy. That lake may be clean, but the fish don't taste too good. Or the woman who sold it may have been lying about catching it the night before. The gorgeous citrus and Dan's sauces (also appearing at the Tuesday market) are worth the trip alone. I had a really difficult time resisting the goat cheese, but $6 for cheese is out of my price range at the moment. The samples were delicious.

It's not the cheapest way to eat. But if you're the type that's willing to pay extra for what's not in your food - foreign government approved pesticides, sludge, artificial preservatives, steroids, hormones, yadda, yadda, yadda - or if you just like to support your local producers, it's worth it. And you know homegrown always tastes better.

Lunch Splurge

Marinated Louisiana Crabmeat Salad with Creole Stuffed Egg and Cherry Tomatoes at One Restaurant & Lounge. At $14.50, the real splurge was the $9 Onetini I had with it. This is one of my favorite restaurants in town. Everything on the menu is delicious. The crabcakes, chargrilled oysters and gnocchi are nothing short of spectacular. And that is just from the starters list. It's also a lovely atmosphere: small with an open kitchen and great lighting. A real favorite of Drew Brees and Tom Benson as well. Don't forget to try the cocktails. Fresh and addictive. Find some real reviews here and here.

Slice

Watch out Reginelli’s, Slice’s new Uptown location is doing it well.  In the name of research, I recently dined here twice. First, as a solo diner at the bar and later in the week on a date with my old man. I did not regret either. For a neighborhood with a serious need for mid-range restaurants, Slice is a much appreciated addition. Yes, it is just a pizza joint, but it’s good pizza in a great setting. Oh, and they have tons of other choices as well.

Whoever designed the interior did a swell job of blending New Orleans rustic with modern clean lines. The colors are soothing while the rich wood tones on the bar and on the walls are warm and cozy. The bar is a nice spot for a solo meal and some delicious NOLA Brewing Co. beers on tap. (Speaking of NOLA, I  heard that they are now selling a draft pack at grocery stores! I am definitely getting one for the game this weekend.) The dining room is divided into separate areas so families can dine in front, friends can get rowdy at a booth in the back, and couples can cozy up in the mini booths near the bar.

On my first visit, I tried the delicious Spinach Salad with a slice of White Pie. This salad is fine dining quality. It is made of organic greens, mushroom, red onion, toasted pine nuts, roasted tomato, pepperoni, bacon, and served with a small gorgonzola crostini. Those crunchy toasted pine nuts really made it. The best part is that you can buy a half or whole salad. The half is a perfect starter portion.

On date night, we tried a few different slices and the antipasto platter which was sort of like a make your own muffaletta tray.  The old man loves a good muff so he was all over this snack.

The restaurant has two big ovens so it is no surprise that the pizza comes out with a nice sear, a prerequisite of good pizza. That is not the only redeeming quality of the large slices served here. The toppings are super fresh; the meats and cheeses are high quality. The basil on the White Pie is strong and sweet, a perfect topping to the olive oil and four cheeses.  Try the Bacon, Basil and Garlic. Garlic breath is sexy, and if anyone tries to tell you otherwise, well just don’t listen.

The service was fine on both occasions. It’s what you expect for this level of dining experience. The place was packed on a Friday night and the waiters looked harried but the wait was not long. We sat at the bar and had only just gotten our first beer when the table was ready. The food came out in good time as well.

I am looking forward to going back to try some more shared plates, specifically the mussels and barbecued shrimp; and the shrimp and andouille pie with caramelized onions, yellow corn, diced tomato, and green onion. My first two trips focused on pizza, barely scratching the surface of what this place offers. The menu includes sandwiches and pastas on top of all the pizza, salads, and shared plates. So, please check it out and let me know what you think.

The Verdict: Ideal place for a high quality beer and slice; nice spot for a date on a budget. Boyfriend approved.

News Flash

Domino's pizza is NOT better than it was before.

I know, I know. What was I thinking? I know they're just trying to sell me something and I still believe their lies! The only consolation is that possibly someone will read this, learn from my mistake, and be saved from the disappointment and pain that is Domino's Pizza. Never again. Don't let those extremely convincing ads trick you.

Instead, get off your tired behind and pick up a slice of this.

A slice of white pizza at Slice's new Uptown location. A steal at $2.50 a slice. Thus, you can afford the $4.50 NOLA Blonde on tap. Stay tuned for a full report on Slice.

Just Another Reason to Go to Green Goddess

They are appreciative. In his most recent blog post, Chef Chris DeBarr takes time to thank the fans:

"Of course, the biggest thanks goes out to all our guests, not just at the NYE Gala, but to those who found us thus far in the remarkable course of connecting our ideas with the dining public in New Orleans. Without our hungry customers coming in and plunking their hard-earned money down for our food & libations, The Green Goddess would've been just an ephemeral notion. Our success is your success, too, and we appreciate all the fun-loving support thus far in our dining adventures at The Green Goddess." 

Find the entire post here at his blog.  I wish I had some money so I could have gone. It sounds like it was a delicious experience. Find reviews of this unique little restaurant here, here, and here. And if you haven't been, make it a priority. And bring lots of money. The food prices are great but you're going to want more than one of their $12 cocktails. The Blood Orange Mimosa with a dollop of strawberry sorbet is "slap whoever you're with" fantastic.

Sweet Potato Biscuits

Here it is. Your first "cook by picture." Let's see how this goes. I'm excited!

You will not be sorry you took the time to make these biscuits. They are better than regular biscuits because they have vitamin and fiber rich sweet potatoes! That is my excuse for eating them with every meal, anyway. Make a lot and freeze them. I made one batch last week, gave about 10 to my mom, and only have about 2 left. This recipe makes about 24 if you roll the dough out to a 1/2 inch thick.

1. Put two sticks of unsalted butter in the freezer. Heat oven to 400 F. Bake two medium to large sweet potatoes, wrapped in foil,  in the oven until tender, 1 hour or longer. (I usually do this the night before and stick them in the fridge until the next day when I have time to make the biscuits.)

2. Whisk these 5 ingredients in a bowl and set aside:  4 cups flour, 2 tbs. each of baking powder and sugar, 1 1/2 tsp. kosher salt, and 1/2 tsp. baking soda.

3. In a separate bowl mix together skinned, cooked sweet potatoes, one and a half cups of whole milk, and a pinch or so of salt. I should have mixed mine longer. This is too lumpy.

4. Grate the butter into the flour mixture with a cheese grater. Toss with the dry ingredients until all butter is coated. (check out my new apron; it's sweet).

5. Add milk mixture and mix lightly until you get a shaggy ball.

 

6. Place on a floured surface and knead until it just comes together. Less is more here. Don't over do it.

7. Roll with a floured rolling pin until the dough is about 1/2 inch thick (or thicker if you like bigger biscuits) and use something to cut them into circles.  A wine glass works great. Gather leftover dough, re-roll and re-cut until you run out of dough.

8. Finally, place the ones you want now on a greased baking sheet. Brush heavy cream on the tops if you've got it. Bake until golden, 12-15 minutes. Mine did not rise very much because they were only a 1/2 inch thick. I like smaller biscuits so I can make more and they take less time to bake. Edited to add: If you place the biscuits close to each other, just barely touching, they should help each other rise.

Delicious and nutritious. Perfect with butter and blackberry jam or as the perfect side to a comforting bowl of chicken noodle soup.

To store your unbaked biscuits for easy baking later: place in layers of parchment paper on a baking sheet and freeze.

 

Once frozen, place them in a ziploc. I love being only 12 minutes away from home made biscuits. It's a great feeling.

 

Edited on 2/6/10 to change amount of salt required.