May 18, 2013
Recipes
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Recipe of the Week Easy Meringue Mousse with Summer Berries
Ingredients: 1 pint of summer berries, reserve ½ for serving 1/2 pint of heavy whipping cream 1/2 cup of Greek yogurt 24 meringue cookies, reserve 12 for serving Method: In a glass bowl, crush the meringues using the back of a wooden spoon until they are in little bits. Pour the cream into a separate bowl and whip until fluffy with a hand mixer, about 5 minutes. Slowly add the yogurt to the whipped cream and fold. Keep folding while sprinkli...
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Photo of Chicken Chimichurri by Sara Newberry
RESTAURANT REVIEW Buzzbrews offers fresh, organic spin on diner favorites
When I used to go out until all hours, the choices for late-night meals were pretty limited: Denny’s, IHOP, or, if we were feeling fancy, Café Brazil. I don’t really go out like that anymore, but if I did, I would probably be a regular at Buzzbrews. Similar to Café Brazil in that they specialize in coffee, they also stand out from the others because of their fresh, organic spin on familiar favorites. Buzzbrews has several different menus, ava...
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RECIPE OF THE WEEK Weeknight Chicken Tonkatsu with Homemade Japanese Sauce
Serves 4 2 whole chicken breasts, boneless and skinless ½ cup white flour 1 egg, lightly beaten 1 cup Japanese panko crumbs Salt & pepper to taste ¼ cup Canola oil Tonkatsu Sauce 2 teaspoons water 1 teaspoon dry mustard powder 1 cup ketchup ¼ cup Worcestershire sauce 4 teaspoons low sodium soy sauce On a chopping board, place the chicken breasts in between two pieces of plastic wrap. Using a meat tenderizer or a flat, heavy pot, gently pound...
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A Catalan Dinner At Salum Restaurant
Chef Montse Estruch and Diana Vasquez at Salum
The energetic atmosphere at Salum, a highly celebrated restaurant in Uptown Dallas, consisted of glass raising and quiet chatter recently during a standing room only special dinner. Guests enjoyed an eccentric seven-course meal that included monkfish and shrimp bisque, veal tenderloin, a selection of Catalan sweets, and many more accompanied by fine Spanish wines. A very professional staff paraded the room keeping glasses full and diners happy...
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Photo of by Sara Newberry Lamb chops, pita, and fattoush salad at Qariah.
RESTAURANT REVIEW Qariah's 'amazing food' makes up for humdrum service
In the U.S. during the ’70s and ’80s, it seemed as though all we heard about the country of Lebanon was tragic: a civil war tore the country apart, all but destroying what was once a popular tourist destination. Considered the crossroads between the Middle East and the Mediterranean, Lebanon was once a financial and cultural hub, influenced by the cultures of the Middle East and Europe. Grilled meats and fish, mezze (a selection of dishes, oft...
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