This Week In Food Blogs: Glazed Doughnuts & No-Bake Pizza

Categories: Leftovers

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Photo by Molly Dunn
How can you resist this maple bacon doughnut?
Urban Swank: If you haven't been to Glazed the Doughnut Cafe in the Medical Center yet, then take Joanna O'Leary's advice and get yourself to the 24-hour doughnut shop.Two of her favorite flavors are the maple bacon and the lemon poppy seed, but the plain glazed will satisfy that sweet tooth, too.

The Pancake Princess: As the temperatures rise outside, folks don't want to use their ovens inside; it's just too dang hot! So, try this recipe from The Pancake Princess. Her no-bake summer quinoa pizza is not only healthier than the traditional greasy pie. Her pizza features a crust made from soaked quinoa grains, and it's a great alternative to a cauliflower crust, if that's not your cup of tea. She then tops the crust with corn, sliced onions, kale pesto, cheese and basil leaves.

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This Week In Food Blogs: Burgers & Wine Are Oh So Fine

Categories: Leftovers

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Photo by Troy Fields
Have lunch at Mr. Peeples now.
Hank On Food: Mr. Peeples is now open for lunch and Hank says it's a great alternative to the "three martini" business lunch. Hank started with the Wagyu beef meatballs topped with a fire-roasted tomato sauce and Parmesan cheese, then he ordered the Manhattan Clam Chowder featuring a tomato-based broth. After the Peeples Burger topped with a fried egg, bacon and roasted jalapeno aioli, and a side of Chipotle Mac and Cheese, Hank was happy and stuffed.

Eat-More-Burgers: Fleming's Prime Steakhouse & Wine Bar offers more than just juicy, tender steaks; Russell Weil writes about the Prime Burger he enjoyed with a 40th Anniversary Cabernet Sauvignon from Caymus Napa Winery. The burger served on a grilled Brioche bun is topped with Wisconsin cheddar cheese and crispy slices of bacon. Weil appreciates that Fleming's is "a steakhouse that pays as much attention to their burgers as they do their steaks."

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This Week in Food Blogs: Sliders, Doughnuts & Ice Cream, Oh My!

Categories: Leftovers

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Photo by Molly Dunn
Get a maple bacon doughnut at Glazed the Doughnut Cafe.
Gastronaut: Houston is blessed with a multitude of doughnut shops, and Emily Donaldson of Houstonia's Gastronaut has ranked their five favorite places to get the sugary treats. Of course, Christy's Donuts received a spot on the list for its classic options, like the devil's food chocolate cake doughnut, as did the Shipley's on Ella; who can pass up the traditional fried doughnut topped with white icing and rainbow sprinkles? Newcomer
Glazed the Doughnut Cafe received a spot on the list as well.

Bon Appetit: Do you ever wonder what a test kitchen cook eats throughout the day and week? Bon Appetit's senior food editor, Dawn Perry, shares what it's like to be a test kitchen cook and how it creates a complicated relationship with food. While most of us are eating the bounties of summer cuisine, she is prepping for the holidays and taste-testing stuffings, Thanksgiving turkeys, soups and party nut mixes.


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This Week in Food Blogs: Fluffy Pancakes & Fluffy Scrambled Eggs

Categories: Leftovers

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Photo by Kaitlin Steinberg
The banana split at Cloud 10 Creamery isn't your typical sundae.
Zagat Houston: Searching for the perfect ice-cold treat to cool off with this summer? Check out Zagat Houston's list of the best ice cream parlors in Houston. Indulge in Cloud10 Creamery's twist on the classic banana split featuring caramelized bananas with vanilla bean, chocolate and Nutella with marshmallow ice cream scoops topped with brown sugar, milk chocolate Magic shell, mixed berry jam, whipped cream, hot fudge sauce and candied pecans. Or stop by Hank's Ice Cream Parlor for a traditional scoop of old-fashioned ice cream.

The Pancake Princess: After attending the Paleo Kitchen cookbook signing (and being completely starstruck by the two authors), Erika Kwee made the blueberry coconut flour pancakes featured in the book. The coconut flour creates fluffy pancakes with crispy, browned edges - just as they should be. If you can't find arrowroot powder, Erika suggests using either a blend of cornstarch and sweet rice flour, or sweet rice flour with brown rice flour - the pancakes won't be paleo-friendly though. Make it a dessert by tossing in chocolate chips instead of blueberries.


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This Week in Food Blogs: Burgers, Burgers & More Burgers

Categories: Leftovers

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Photo by Kaitlin Steinberg
Pondicheri offers excellent Indian breakfast dishes like the morning thali.
New York Times: The NYT sat down with Lisa Fain, blogger of Homesick Texan, and who is originally from the great city of Houston, but currently lives in New York. Fain recently released her new cookbook, "The Homesick Texan's Family Table," and during her book tour, she made several food stops throughout Texas. She told the New York Times that she always makes a pit-stop at Molina's and Ninfa's on Navigation in Houston, and has come to love new spots like Blacksmith and Pondicheri, where she likes to eat breakfast.

The Pancake Princess: It's too hot outside to turn on the oven and warm up your kitchen. But, like a majority of sweets and treats, the oven is necessary. Or is it? Erika wanted to make a chocolate cake last week, but instead of baking it in the oven, she steamed it, like a chiffon-style Asian cake. She combined mashed banana, almond milk and vanilla extract, then stirred in oat flour, cocoa powder, baking powder and salt to create the cake. Next, she poured half the batter into ramekins, then sprinkled chocolate chips and covered them with the remaining cake batter. After steaming the cakes for 15 to 20 minutes, the result was a gooey, comforting dessert.

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This Week In Food Blogs: National Food Holidays Are Pointless

Categories: Leftovers

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Photo by Troy Fields
The chicken and waffles at Down House is a fan-favorite brunch dish.
Adventures in a New(ish) City: In the final post about Kim's June weekend with her mom, she writes about their brunch at Down House. They started with Bloody Marys at the bar while they waited for their table, then Kim chose the Gouda sandwich with a fried egg and avocado. Her mom ordered the ever-popular chicken and waffles.

Bon Appetit: If you haven't noticed yet, every day is a national food holiday (sometimes it's two or three). Bon Appetit explained in this article why they don't celebrate national food days. Most holidays are meant to market and promote certain food associations or companies, and others were just made up by random people, like International Beer Day (the first Friday in August) which was started by two guys who love beer.

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This Week in Food Blogs: Cake & Ice Cream Belong Together

Categories: Leftovers

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Photo by Kaitlin Steinberg
The Mai Tai is a fan-favorite at Lei Low.
Zagat Houston: If you're in search of a new bar to try out this summer, check out Zagat Houston's list of the eight hottest bars in Houston, such as the only tiki bar, Lei Low, featuring tropical drinks like the popular Mai Tai. The Pimlico Irish Pub features Irish beers, whiskey and scotch -- it's also pet-friendly.

Huffington Post Food: Cake and ice cream have always been perfect combinations, but usually as a scoop of vanilla with a slice of chocolate cake, or as a cake frosted in ice cream. Huffington Post's food blog suggests the newest ice cream trend is blending cake with ice cream. There are a few flavors Houstonians can try, such as the Red Velvet Ice Cream from Blue Bell and the Lazy Sunday (vanilla cake batter ice cream with pieces of chocolate and yellow cupcakes) from Ben & Jerry's.


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This Week in Food Blogs: Buttermilk Biscuits & Grilled Oysters

Categories: Leftovers

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Photo by Mai Pham
Look at those huge rubs from Killen's Barbecue.
CultureMap Houston: Marene Gustin loves to indulge in fresh fruits and vegetables throughout the summer months. She suggests making a tomato and cucumber sandwich with mayonnaise, black pepper and sea salt stuffed between two slices of chewy sourdough bread; pair it with a glass of Duchman Family Winery Vermentino for a refreshing lunch. And if you loved licking a Creamsicle as a child, you'll love an adult version featuring vanilla ice cream topped with vanilla-flavored vodka, Triple Sec and orange juice.

Zagat Houston: We're halfway through the year, so Marcy de Luna has listed the best things the Zagat Houston crew has eaten over the past six months. Uni-crusted King Crab from Kuu Restaurant was a decadent favorite, while the beef ribs at Killen's Barbecue were so tender, they didn't need any sauce.

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This Week in Food Blogs: Drink Beer & Eat Custard All Summer Long

Categories: Leftovers

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Photo by Troy Fields
Guru Burgers & Crepes have a great selection of beers on tap.
Zagat Houston: Bars and pubs aren't the only places with incredible beer selections. Zagat Houston's Marcy de Luna shares her list of eight restaurants in Houston offering really good beer menus. Down House has 11 taps and one nitrogen tap of local and seasonal craft beers, while Guru Burgers & Crepes has 18 taps of mostly local brews. Of course, you've hit the jackpot when you go to Yard House, which offers more than 100 beers on tap from around the world.

Bon Appetit: And speaking of beer, Bon Appetit's blog suggests that you should drink shandies this summer. Shandies are refreshing with the combination of crisp beer and tart lemonade. But, of course, if you don't like the taste of lemons, you can drink other types of shandies made with grapefruit, like the Schell Shocked Grapefruit Radler from Minnesota.

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Local Versus Global: In the Battle of Where Your Food Comes From, Who's Winning?

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Photo by Michael Gil
Farm-to-table or airplane-to-table?
This week's cafe review takes a look at Dish Society, a cute new restaurant concept brought to Houston by an Austinite disappointed by the lack of healthy fast-casual restaurants with a sustainable focus. As part of Dish Society's mission, a large portion of the ingredients they use and the drinks they serve are sourced from local purveyors. The idea is to create a farm-to-table restaurant with the same service and prices as a place like Panera or Zo√ęs Kitchen.

On the other end of the spectrum is a restaurant I reviewed several weeks ago: Artisans. When it first opened, chef Jacques Fox says he received a lot of flack from critics who didn't approve of his notion that the best food didn't always--or didn't ever--come from nearby. It's the French haute cuisine idea that food must first and foremost be stunning and incredible, regardless of whether the ingredients are local or seasonal. If Chilean sea bass is the best stuff out there, then by God that's what we're going to serve.

So who's right?

In some ways, both. And in other ways, neither.

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