Mark's

Mattie and I discovered Mark's on Westheimer two summers ago when we were invited to go to dinner with some guest speakers at the Holocaust Museum. Aside from me being ecstatic about sitting with some pretty cool people, we decided that Mark's was a restaurant to be reckoned with. I went there again with McKay and Deb for our girls shopping adventure and liked it even more. Thus, when Mattie and I were trying to decided where to spend our delayed anniversary dinner (delayed on purpose to coincide with having tickets to see Fiddler on the Roof) we naturally settled on Mark's. I will only comment on our dinner last night.

The inside of Mark's (from their website) almost where we sat...

Being in my motherly state I will be unable to comment on the adult beverages. I might be able to convince Matt to write a couple sentences about his martini and his glass of wine later though!

We first ordered their tomato appetizer. It was thin sliced heirloom tomatoes topped with avocado, watercress, and a citrus vinaigrette. The concept was good, but Mattie and I both felt that the tomatoes were not at their peak for such simple presentation. If you are going to have a dish that tomatoes are the super star of...then have super star tomatoes. These had decent flavor (but not a lot of that acidic bite that one desires with a good home grown tomato), but were slightly grainy. 

The next dish brought out redeemed the tomato salad. The menu described the soup as being a seafood and mushroom bisque, but this was so much better than that. It was not a typical bisque that I would think of (not very creamy looking), it looked more like a mushroom soup met gumbo (sans rice). It was topped with chunks of shrimp and lump crab meat and thinly sliced asparagus stalk. The base was very meaty flavored, but as far as I could tell, consisted of mushrooms and a seafood stock. The velvety texture of the fresh mushrooms gave a lot to making the "mouth feel" a bit more like a bisque. Also, there was the subtle hint of red or black pepper at the end of each spoonful (which I rather like in a bisque). 

Next we shared a Caesar salad. I realized as I took my first bite that as this was a nicer place, the dressing was probably homemade, which meant it probably had raw eggs, which is a definite pregnancy "no, no". I partook anyways feeling that I have done very good for the past 18 weeks in eating what the doctor has said is ok. The salad had a homemade parmesan crisp (which I love to eat and are really easy to make) and some (in my opinion) highly salted lettuce leaves that the actual Caesar portion of the salad sat on. The romaine was chopped (which I have found to be the new "in" for salad...chopped lettuce salads are very hot...or cold...right now) and tossed with bacon, parmesan, and a very good Caesar dressing. Their dressing was not too egg-y and not too creamy. It also had a nice zing of lemon in the dressing which I rather like (especially considering that my Caesar dressing is totally rogue). 

Matt enjoyed (although we traded plates midway) one of their featured items for the evening. He had the locally raised Kobe beef (which if it is locally raised I would have to put "Kobe" in quotation marks) and Bison. The Kobe beef was seared (or so the waiter said...when it came out I think he switched the two) and the Bison was slow, oven roasted. It was served with mushroom and parmesan risotto (which by the time I got to it was cold...so not as enjoyable) and a medley of summer vegetables (which were cooked and seasoned well. Seeing as we were confused on which was which ("Kobe" or Bison) I cannot say which I  liked more. Both were cooked to a nice Medium-rare and were seasoned enough to let the meat stand out on it's own.

I ordered their pork dish for the evening. It was slices of pork tenderloin (seasoned with salt, pepper, and rosemary), a couple of "chunks" of what only could be described as pulled pork (which really left me wanting a bun, pickles, bbq sauce, and a beer), and the most amazing grilled, bone-in, three or four inch tall pork chop I have ever tasted. As far as we could tell, the pork chop could not have been seasoned with much more than salt and pepper. It might have been brined, but it was not a complex brine if it was. When asked what made the pork so good, I would have to say the simplicity of the dish. It was grilled pork that tasted like pork. It had beautiful grill marks, it was juicy throughout, and it made me do a little happy dance. There were several relishes on the plate to go with the different preparations, but I only used the apple one for the tenderloin.

I will try to convince Matt to write about the drinks later and when he does I will talk all about the raspberry tart we shared for dessert. All in all, a great meal (with a couple of "ehs") and a wonderful date night!

Italian food in Mexico???

Mattie and I at the restraurant overlooking the marina

Two years ago Mattie and I went for a week to Nueva Vallarta which is just north of Puerto Vallarta. We had a wonderful time there and experienced some really great dining (including an awesome Cuban restaurant that I will have to write about some time). One of our wierdest, but most delicious meals was at an Italian restaurant at the resort we were staying at. It was wierd because one does not expect to find good Italian food in Puerto Vallarta. The view however was amazing because it looked over the marina so we could dream about having a yacht there one day! While at the Italian food restaurant (and I obviously cannot remember the name of said place) we had a very simple tomato and chicken pasta dish. While being one of the more simple things I had ordered on a menu, it was without a doubt one of the most delicious items I had ever had out to eat. It was clean, refreshing, and totally unpretentious. The chef (or cook...whatever) had let the tomatoes really stand out in the meal. The pasta was not trying to be anything it wasn't...it said I am pasta with tomatoes and basil...love me for it...and I did! Since coming back I have been trying to replicate said meal (without the marina of course).
For this dish I took fresh roma tomatoes. I like them a little firm so that they hold together better and so they have a little bite to them. However, with summer approaching, if you can get actual home grown tomatoes please use those. I wash, seed, and chop the tomatoes. In a pan heat olive oil and add garlic and diced red or yellow onion. I do not carmelize my onions for this dish, but cook them at a lower temperature until they are sweet and translucent. I then add the tomatoes and cook those on medium heat until heated through. Turn your heat down to low and add (about a turn of the pan) a good quality balsamic vinegar. Add salt, feshly ground black pepper, and tons of fresh basil. Toss with your favorite pasta (I like penne with this), some cheese (the possibilities are endless...I would recommend some grated parmesan and some chopped fresh mozzarella), and more basil. For extra flavor and nutrition, we like to chiffonade spinach to add to the pasta to let it wilt away. We top it off with sauteed or grilled chicken and serve it with salad. Enjoy!

List...

So...as many of my readers know I am in the process of busily growing a baby. I will keep most of the baby stuff to my other blog, however I did want to share some foods the baby does and does not like...

Does not like...

Grilled Cheese (way disappointed by this one...it was a craving)

Donuts (even Shipley's, which is the one donut Matt and I allow ourselves)

Food from Studio Movie Grill (or any majorly processed food like that)

Fried Shrimp (that was a bummer)

Skins on cucumbers (peeled are fine)

All meat pizza...or Little Cesar's the next day...

Does like...

Mashed Potatoes (even the flake/box mix...I regularly partake as an after school snack)

Macaroni and Cheese (craved it like crazy in Europe)

Chips and Salsa (which my mom ate incessantly when she was having me)

Sub sandwiches (my doctor approved deli meat as long as it is from a reputable place)

Foods that have been growing on me

Ice Cream (not with pickles)

Soup (any kind...I think the broth is comforting)

So overall, the baby has enjoyed healthier food rather than processed easy food. Which is good and bad...good because the baby is getting nutrients for the most part...bad because sometimes mama wants a corn dog, but knows baby won't like...

Crepe (not creep) video

Over spring break Mattie and I crossed the pond and went to London, Paris, Dublin, Edinburgh, and Durham (in North England). While we were in Paris we knew we had to have crepes for our many friends and family members who are ga-ga over the french delight! If you have not had a crepe is a very thin cross between a pancake and an omelet. I say that it is a cross between the two because it definitely has more of an egg texture than a pancake. There is a distinct chewiness that only comes from extra eggs in the batter. From my understanding there is only one kind of crepe, but the fillings vary. Both McKay (Matt's sister) and Roberds (one of my co-workers) freak out over Nutella filled crepes. SMurphy (who we met over in Paris) rather enjoyed a Nutella/Banana combo. I myself rather enjoyed the strawberry crepe. The crepes are usually made fresh (although they are sometimes merely reheated) and served warm. By the time we had our crepe the sun was setting and we could see the Eiffel Tower and the Arch de Triumph in the background. We ate our warm crepe filled with perfectly sweet strawberry jam and could not imagine a better Paris snack. Later, we walked over to Notre Dame and ate a savory crepe (filled with cheese and chicken). The picture is our savory crepes being made as the French guys made fun of us.

a little pasta salad method

So I have no pictures, but wanted to send out a little post about a pasta salad of sorts that was probably inspired by the food network, but modified by myself over a few preparations. Basically, take a package of orzo pasta (it is the rice looking, short grain pasta) and boil it in salted water. I don't really care if you cook it to al dente or if you cook it to mush...cook it to your favorite texture. While the pasta is boiling: dice one small tomato, 1/3 of a peeled and seeded cucumber, chop a tablespoon of Italian, flat leaf parsley (soooo much better than curly parsley) and a couple of fresh basil leaves. Throw in a pretty bowl. On top of these veggies (of sorts) add the zest of one lemon and either some Parmesan (grated) or feta cheese. Pour the cooked and drained orzo on top and toss with salt, pepper (freshly cracked please), and a little bit of olive oil. If you prefer add more cheese! 

We like to eat this with a variety of things, but it is a nice dish that can be served hot, cold, or room temperature. It is a great addition to your recipe list for the upcoming grilling months...we had ours tonight with beer in the rear chicken...more on that later...

Cake

I rather enjoy cake. A simple statement for what can be viewed as either a simple or very complex food. Over the years, the relationship between cake and I has changed. For my first two or three birthdays rumor has it that I did not eat my birthday cake and had a total aversion to sweets in general. Slowly, I learned to appreciate sweets, but had never been overly ga-ga over them. I have learned to appreciate cake when it is good. I can be snotty about a lot of food...cake is no exception. I rarely waste time with a cake that is what I would consider to be dry...or does not have good icing...or is just not right... I have also learned to really appreciate an enjoy a slice of cake that has been sitting in the fridge. You hand me a slice of good homemade cake that is cold and I am one happy little foodie.

As the years went on I witnessed my mother making a particular cake for friends and family. The German Chocolate Cake had been made into something of legend. Three people in particular always requested the German Chocolate Cake: my Grandaddy, my Daddy-o, and our neighbor Choc (nicknamed such because of his intense love for Chocolate). When I became old enough, I graduated from sifting flour for Dad's biscuits to number one assistant to helping mom make this cake. It is an intense and long process for the first cake maker. You have to sift the dry ingredients, you have to use a creaming method for the butter and sugar, you have to fold in the egg whites. There is absolutely no way around it if you want the lightest possible cake. Helping my mom make this cake, seeing the love she poured into it, seeing her fret over it being light enough or moist enough, then seeing the satisfaction on the faces of the people we loved as they took their first (and second and third and fourth) bite, I knew that taking an hour or two out of my time would not be a weekly occurrence, but one that was reserved and well worth it for special occasions and special people. The trickiest part of the cake is the icing. The cake itself will reward you with soft, delicate chocolate flavor if you take the time to follow the instructions. The icing will turn on you faster than a former Texas A & M basketball coach. You cannot, I repeat, CANNOT follow the instructions on the icing. If you do...it will not taste smooth, buttery, and luscious. The icing has to be cooked at least three times as long as the instructions say in order for the sugar to cook all the way. I recommend cooking this cake and icing it a day before you need it. If you let the icing settle into the cake you will be much happier with your results. Here are pictures...

The cake itself...

The cake as a Box of Chocolates Grooms 

Cake for my Step-father

The recipe is not original...it comes from Bakers Chocolate German Chocolate. The recipe can be found on any Bakers German Chocolate Box (with an ingredient list conveniently posted on the outside) or here. One day, you will have a Saturday or Sunday with little or nothing to do...make it...enjoy it...then make it for someone you love.

you came in with the breeze...

...on Sunday Morning....

Sorry...my title is a tribute to the fact that No Doubt is on tour and will be performing in Houston! Will I be going to the show...less than likely...but I would be interested in going. However, this post (and this blog) are not about music. They are about the fine world of food. One thing we have really enjoyed lately is our Sunday morning routine (thus the song from my middle school past). We have been varying our routine a little, but we try to have a good, sit-down, Sunday morning breakfast where we dole out the bits of the Sunday paper that we are actually interested in and enjoy waking up a bit slowly (even on the Sundays that we go work out first).

Not too long ago, our good friends Mikey and Tami introduced us to a wonderful (and easy) concoction called cornmeal pancakes. This blog is less about snooty food and more about how to make cooking and food accessible for more people. The cornmeal pancake recipe is on the side of the Jiffy cornmeal box. You know the one...the little blue box that costs less than 50 cents in your local grocery store. There is one change suggested by Mikey and Tami (and supported by Mattie and I) to substitute corn or vegetable oil for the shortening. If you want to try the shortening, by all means, but I always have oil on hand (and don't with the shortening). In the picture we have added blueberries to the pancakes and served with venison sausage. It makes for a great breakfast, but an even better brinner (one of our favorite meals...breakfast for dinner). We both prefer fresh blueberries in our pancakes and frozen in our muffins (the frozen ones hold up better to the batter and to the longer cooking time). And while Matt will experiment with the different fruit syrups, on cornmeal pancakes I prefer Aunt Jemima. I think it is because that is the first way I had it, so that is the way I always crave it. Enjoy!