The third and final course from Jade and Uyen’s birthday dinner was a rich croissant bread pudding. Bread pudding is a warm, eggy dessert, so for all you egg lovers out there, this is the dessert for you. It is an easy dessert to make–it just takes a long time in the oven. I had some trouble separating the yolks from the whites but managed okay in the end. I think that the bread pudding could’ve tasted a little more yolky and sweet, but Jade liked that it wasn’t too
Mockingbird Bistro 1985 Welch St. Houston, TX 77019 713-533-0200 4/5 truffle fries Our July Supper Club was spent at this quaint bistro in the eclectic Montrose neighborhood. I picked the spot because I’d heard of the name in passing before and happened to see them on the Restaurant.com summer sale where $25 coupons were going for $2. (Per my previous Chick-Fil-A post, you know I’m a sucker for discounts.) Before ordering, a small plate of beef carpaccio was set on our table. “From the chef,” the waiter said. It was
In exactly one month from today, the Rare Neuroimmunologic Disorders Symposium will take place at the Galleria Westin Hotel in Dallas, Texas. The event is sponsored by UT Southwestern’s Department of Neurology and the Office of Continuing Medical Education. I heard about it myself through an email from the President of the Transverse Myelitis Association (TMA). The symposium’s purpose is to educate doctors, researchers, students, patients, and their caretakers on rare neuroimmunologic disorders such as Transverse Myelitis (TM), Devic’s or NMO, and Acute Disseminated Encephalomyelitis (ADEM). These symposiums are usually
Risotto is something you always hear about on those ever-so-popular reality cooking shows of late. You have the amateur chefs sweating over the hot stove, their arms tired from the constant stirring motion. And in the end, the judges always remark in their British accent that the risotto is “unduh-cooked, ovuh-cooked…” So of course, you avoid attempting risotto in your own kitchen. Well, I’m here to tell you if the Blind can Cook it, so can you. Sure, it’s tedious–you willhave to stand over the stove and possibly sweat for
There are rumors that many of the participating restaurants have decided to extend their HRW menus until Labor day (September 6). Originally, HRW was scheduled to end tomorrow, August 21, but now we get the chance to try out even more restaurants. Personally, I’m not sure if I can handle any more of the dents in our wallets. We did, however, get to try four of the venues (reviews to come). Some were great, some terrible. At least we know some of the money is going to a good cause.
There is something about Jamba Juice that increases my willingness to part with multiple dollars for an un-fancy orange juice. Maybe they slip something into my drinks. Or what about that matcha green tea smoothie? Yum. But today, let’s try something different. For today only, you can get coffee and tea smoothies at $1 a pop. No coupon needed; just go right up to the counter and order. Thanks to Heari (a.k.a. love.sewn) for the tip. Keep ’em com’in’, guys.
I came across a Twitter feed yesterday that said a San Francisco chef created RVFC–red velvet fried chicken. It’s exactly what it sounds like: chicken dipped in red velvet cake batter, tossed in red velvet crumbs, and then deep fried. The fact that this super- healthy combo exists does not surprise me. What surprised me is that it was invented in San Francisco and not Houston. And because no red velvet ccupcake is complete without cream cheese frosting, this RVFC is served with a side of cream cheese infused garlic
In the land of gargantuan burritos, Chipotle wins the taste test hands down. I think it’s better than some of their competitors (here’s a hint: they rhyme with “Treebirds” and “Tission Turrito”). Some say it’s the corn, others say it’s the marinade in the meat. Whatever it is, I can’t believe it’s a company owned by McDonald’s. Who knew that red-haired clown could whip up such a mean burrito? Today and tomorrow, if you purchase a burrito or burrito bowl from Chipotle and save the receipt, you can redeem it
In honor of Julia Child’s birthday (Aug. 15, 1912 – Aug. 13, 2004), here is a recipe from her classic cookbook. It also happens to be the second course for Jade and Uyen’s birthday dinner. (Yes, it’s another French dish.) I served it with a mushroom risotto on the side. Ever since our honeymoon, we have been obsessed with food, and especially French foods. This is why it’s no surprise that I have downloaded both volumes of Julia Child’s Mastering the Art of French Cooking from RFB&D and lie in