Monthly Archives: March 2011

Crispy, Oven-Fried Cod with Homemade Tartare

Wild Alaskan cod filets are dipped in melted butter with sea salt, black pepper, dried lemon peel and a bit of Old Bay seasoning, then rolled in freshly-crushed, unsweetened organic corn flakes (gluten-free).   Baked until flaky and crisp and served with a tartare of homemade mayonnaise, capers, gherkins and chives..

Crispy, Oven-Fried Cod with Homemade Tartare

Pacific cod (Gadus macrocephalus or true cod) is found mainly along the continental shelf and upper slopes with a range around the rim of the North Pacific Ocean, from the Yellow Sea to the Bering Strait, along the Aleutian Islands to a depth of about 900 meters.

Cod is very low insSaturated fat. It is also a good source of Niacin, Vitamin B12 and Potassium, and a very good source of Protein, Vitamin B6, Phosphorus and Selenium.

Austin Bake Sale for Japan

Austin Bake Sale for Japan is a group of local bloggers, foodies and businesses who have come together to raise money for relief efforts in earthquake and tsunami-ravaged Japan.

80 volunteer bakers and several business partners strong, with fundraising coordination through AmeriCares, Austin Bake Sale for Japan is scheduled for this Saturday, April 2nd at various locations around town including:

  • Downtown: Woof Gang Bakery, 1204 N. Lamar Blvd., Austin, 78703 (10am-2pm)
  • North Central: Foreign & Domestic, 306 E. 53rd Street, Austin, 78751 (10am-2pm)
  • South: Hotel San Jose, 1316 South Congress Avenue, 78704 (10am-2pm)
  • East: Nomad Bar, 1213 Corona Drive, Austin, 78723 (10am-2pm)

Austin Bake Sale for Japan is still accepting donations of baked goods, volunteer help, and business support. By spreading out across Austin, Austin Bakes for Japan will give everyone a chance to pitch in and raise money for a great cause!

For more information and/or to make a donation, please visit the Austin Bakes for Japan homepage.

For press inquiries or to volunteer, contact:

Kathryn Hutchison
email: AustinGastronomist at gmail dot com
phone: 512-695-2242

Rally For The Right To Know!

From the Institute for Responsible Technology

Genetically Modified Foods need to be labeled!

The Organic Consumer’s Association, Millions Against Monsanto campaign is organizing a coordinated rally to demand labeling of GMOs. Events are being held around the United States, with the main event at the White House.

Current events are listed below.  New locations are being added, so please check the campaigns’ Facebook page for updates in your areahttp://on.fb.me/gv2VLS

MAIN EVENT: Washington, D.C., 1600 Pennsylvania Ave, The White House Sidewalk (The White House Sidewalk is the sidewalk between East and West Executive Avenues on the South side of Pennsylvania Avenue NW) 11am- 3pm

Dates for ALL locations is Saturday March 26, 2011 and include (alphabetically):

Albuquerque NM, UNM 12pm – 3pm
Atlanta GA, Around Centennial Olympic Park across from the CNN Bldg. 11am – 4pm
Ann Arbor MI, Southeast corner of Catherine Street and N. 4th Avenue 12pm – 3pm
Austin TX, at The Capitol 12pm – 3pm
Colorado Springs CO, Acacia Park 11am – 1:30pm
Indianapolis IN, 200 W. Washington Street #220 12pm – 2pm
Kansas City MO, The Plaza Downtown Kansas City 11am – 3pm
Los Angeles CA (Westwood) Federal Bldg, 11000 Wilshire Blvd. 11am – 2pm
Maui HI, in front of Long’s streetside on Ka’ahumanu Ave in Kahului 8am – 11am
Milwaukee WI, Water and Wisconsin 11am – 2pm
Montpelier VT, Outside City Hall 11am – 3pm
New York City, City Hall steps, between Broadway and Park Row 12pm – 1pm
Saint Paul MN, Capitol Building – South Mall 12pm – 2pm
Salem OR, 900 Court St. NE, Salem, Oregon 97301 12pm – 3pm
Seattle WA, Westlake Park 12pm – 2pm
Tampa Bay FL, Downtown 11am – 2pm

Bison and Wild Boar Meatloaf with Chile Molido BBQ, Sweet Potato Mash

Free-range bison from Thunder Heart is loosely mixed with coarsely-ground wild boar from Broken Arrow Ranch, browned onions, garlic, a pastured egg, a little chile molido BBQ sauce and just enough bread crumbs to hold it all together.

Baked at 350 degrees for 20 minutes, then slathered with more BBQ sauce and returned to the oven until done.  Thickly sliced and served over a bed of mashed sweet potatoes seasoned with cracked cumin and coriander..

For thousands of years the Coahuitecan people have lived as indigenous hunter-gatherers in extended family groups or tribes from just north of present day San Antonio south to the Rio Grande and the Northern Mexico state of Coahuila. They were a Bison culture whose lifeways, religion, and culture revolved around their relationship with the sacred animal that sustained them.

For the Native American people the Bison is the symbol of abundance; a powerful reminder from the natural world that through respect for our earth and the creatures who inhabit it, we are provided for. –Shape Ranch

Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette

North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..

Lobster Mac and Cheese

1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper

Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes.  Drain pasta (don’t rinse) and set aside.

Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley.  Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process.  Set aside.

Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil.  Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon.  Remove from heat.

Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.

Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.

Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.

Breakfast Tacos Redux

AFAR, named as America’s Best Travel Magazine by the Society of American Travel Writers, has just published an article entitled “Wander, a guide to four unexpected destinations” in its March/April 2011 edition.  Featured are Singapore, Cartagena, Columbia, Azores, Portugal and Austin, Texas.

Mentioned in Austin’s article are local staples SXSW, the Congress Avenue bat colony, music, theater, arts and of course, breakfast tacos.

I’m really honored that AFAR chose to use one of my photos (Tortilla Sunrise, above) to illustrate the breakfast taco, one of our most favorite comestibles.

Thanks, guys!  Come again anytime!