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Monthly Archives: October 2011

Recipe: Salted Caramel Upside-Down Pecan Pie

31 Oct
Salted Caramel Upside-Down Pecan Pie

Salted Caramel Upside-Down Pecan Pie

Pecan pie is one of my favorite desserts, but this year, my goal was to create a recipe presenting a new take on a classic. I decided to make a version that uses a salted caramel instead of a maple syrup base. It’s also baked upside down in an iron skillet. I’m of the belief that all things cooked in an iron skillet turn out better.

With the holidays just around the corner, this pecan pie recipe is one worth trying. It’s sure to be a hit because of the salty/sweet balance.

Ingredients

  • 12 TBSP unsalted butter (1 1/2 sticks)
  • 1/2 cup honey
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 cups pecan halves (about 1 pound)
  • 3/4 cup heavy cream
    • Salted Caramel

    Making the Salted Caramel

  • 1 TBSP salt
  • 1 pre-made pie crust (thawed)

Directions:

  1. In a 10-inch iron skillet over medium heat, melt butter, honey and sugars. Bring to a boil and boil for 4 minutes. Add in pecans and heavy cream and boil 3 more minutes.
  2. Remove from heat and set aside. Let cool about 30 minutes.
  3. Using a wooden spoon, mound pecans and caramel slightly in center of skillet, leaving space between pecans and edge of skillet.
  4. Preheat oven to 425F and place rack in the top third of oven.
  5. Roll out pie crust into a 13-inch circle. Place the crust over the skillet, tucking the dough down against the edge of the skillet and around the pecans.
  6. Place two baking sheets, one of top of the other, underneath the skillet to catch drippings while pie is baking. Place skillet in the oven and bake until dough is just turning golden brown (about 10 minutes.
  7. Reduce oven temp to 350F and continue baking until pie crust is cooked and the caramel is bubbling around the edges of the skillet (about 30 minutes).
  8. Remove the pie from the oven and let cool about 20 minutes.
    9. Salted Caramel Upside-Down Pecan Pie in the Oven

    The Pie in the Oven

  9. Carefully invert the pie onto a parchment-lined tray, baking sheet or directly on to serving plate. Do not invert into a pie dish, you should invert the pie onto a flat surface.
  10. If the pie does not release easily, heat the skillet over medium heat for about 30 seconds.
  11. Serve warm with a scoop of vanilla ice cream.

You can always adjust the salt of this dish if you want something sweeter. I’m a big fan of salty/sweet dishes and this pie is the perfect blend. Especially, with the salty/sweet of the caramel pairing with the nuttiness and butteriness of the pecans.

Make this pie to wow your guests on Turkey Day.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 31, 2011 in Cookin', Desserts, Recipes

 

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Recipe: Curried Cauliflower Soup

30 Oct
Curried Cauliflower Soup

Curried Cauliflower Soup

If you’re looking for a soup recipe that has a nice kick, this Curried Cauliflower Soup is the perfect find. It’s creamy and light with lots of flavor. Top it with toasted almonds for a nice crunch.

I would categorize this as a Fall or Summer soup since it’s light, but utilizes cauliflower. It has a frothy texture to it which keeps it nice and light.

Ingredients

  • 3 1/2 cups 2% organic milk
  • 3 teaspoons curry powder
  • 1 cup chopped red onion
  • 1/4 cup almonds
  • 3 cloves garlic, chopped
  • 5 cups cauliflower florets (about 1 pound)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350F. In a medium bowl, toss almonds with 1 teaspoon milk and 1 teaspoon curry powder. Spread on to baking sheet and bake until toasted (6 to 8 minutes). Set aside.
  2. Meanwhile, heat 1/2 cup milk in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, about 10 minutes.
  3. Add cauliflower, remaining curry powder and milk, cover and simmer until cauliflower is very tender (about 30 minutes).
    4. Cooking Curried Cauliflower Soup

    Boiling the Cauliflower

  4. Season to taste with salt, pepper and additional curry powder (if necessary).
  5. Working in batches, puree in blender until smooth. Transfer to bowl and garnish with toasted almonds before serving.

This is a very healthy recipe that avoids the use of cream so it’s not loaded with fat. You can also substitute skim milk to eliminate even more calories and fat. Making the substitution won’t sacrifice any of the flavor.

The spicy kick of the curry goes really well with the creaminess of the cauliflower. Serve it as a side with dinner or as an appetizer.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 30, 2011 in Cookin', Recipes, Soups/Stews

 

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Review: Stein’s Market and Deli

28 Oct
Stein's Market and Deli

Stein's Market and Deli

Stein’s Market and Deli is one of New Orleans’ true foodie gems. Located on Magazine, Stein’s (as the locals call it) serves some of the best deli sandwiches in the city and features an eclectic offering of specialty meats and cheeses, beers, soft drinks, desserts and candy that are otherwise hard to find.

Stein’s offers daily specials (closed Mondays) that are all worth trying. My favorite? The Friday special: Fancy Schmancy Cuban. Stein’s loads its Cuban with ham, pork, gruyere, spicy brown mustard and some of their homemade pickles. It’s perfection pressed between two slices of ciabatta.

My main go-to sandwich on other days of the week is the Fernando. The Fernando is prosciutto, pesto and mozzarella on ciabatta. So simple, so delicious.

I also really enjoy the Southern Animal Foundation. As you can guess, vegetarians should steer clear of this one. The S.A.F. is turkey, cheese, bacon, avocado and cucumber on wheat. Aside from eating the meat, it’s relatively healthy so it’s somewhat guilt-free.

Stein's Daily Special Board

Stein's Daily Special Board

Stein’s also has one of the best Cobb salads in New Orleans. For some reason, Cobb salads in New Orleans are almost non-existent, but thankfully, Stein’s has a version that satisfies.

Aside from the lunch offerings, Stein’s is one of the best places to get bagels in an otherwise beignet city. The bagels at Stein’s come from Davidovich Bakery in New York City, the bakery that claims to make the “original NYC bagel.” I can’t really argue with their claim.

I highly recommend ordering a breakfast bagel sandwich from Stein’s if you’re in the area. You can also order some lunch sandwiches on a bagel. I often order lox and cream cheese with avocado on a bagel and it’s delicious. Though once a lady told me I was weird for ordering that. Some people need to explore more.

If you aren’t hungry, you can also stop by to stock up on some unique beers from around the world. Stein’s has one of the best bottled beer selections in the city and regularly hosts beer classes some weeknights. You can always just pick up a six pack to go though.

Stein's Beer

Some of the Beer Choices at Stein's

If you live in New Orleans and haven’t visited Stein’s or if you’re planning to visit New Orleans at some point, you owe it to yourself to add Stein’s to your list of places to check out. You really can’t go wrong with all the high-quality ingredients they use. You may experience a little bit of a wait and the seating area is slim, but it’s 100% worth it.

Stein’s Market and Deli is located at 2207 Magazine Street. The hours are Tues.-Fri. 7 a.m. to 7 p.m. and Sat.-Sun. from 9 a.m. to 5 p.m.

All photos courtesy of Amy Jett Photography.

 
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Posted by on October 28, 2011 in Eatin'

 

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Recipe: Tofu-touille

26 Oct
Tofu-touille

Tofu-touille

Tofu-touille is a take on the French vegetable dish ratatouille. This is a great way to add some extra protein to ratatouille without sacrificing calories. If you’re wary to try tofu A) you shouldn’t be and B) you can omit without changing up the dish too much.

This makes a great casserole for Fall that’s loaded with nutrients and low on calories.

Ingredients

  • 2 TBSP olive oil
  • 4 cloves garlic, minced
  • 1 block firm tofu, drained and dried
  • 2 tsp Italian seasoning
    • Sauteeing Eggplant

    Sauteeing Eggplant

  • 1 eggplant, cut into 1/2-inch cubes
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 zucchini, sliced
  • 1 cup oyster mushrooms
  • 1 cup button mushrooms
  • 1 large yellow onion, sliced into rings
  • 1 green bell pepper
  • 1 red bell pepper

Directions:

  1. Preheat oven to 350F. Coat bottom and sides of a 2 quart Dutch oven with olive oil.
    2. Tofu-touille Finished

    Tofu-touilee Out of the Oven

  2. Saute garlic until lightly browned, mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt and pepper to taste.
  3. Spread eggplant mixture evenly across bottom of the Dutch oven. Sprinkle with some mozzarella cheese. Spread zucchini in an even layer over top. Lightly season and sprinkle with more cheese. Continue layering in the order of your choice with onion, mushrooms and bell pepper. Cover each layer with seasoning and cheese.
  4. Bake for 45 minutes and serve.

This is a delicious one-pot wonder that can serve as an entree or a side dish. You can also add in any vegetables of your choice making this version of ratatouille a truly versatile vegetarian dish.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 26, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Spicy Asian Coleslaw

25 Oct
Spicy Asian Coleslaw Ingredients

Spicy Asian Coleslaw Ingredients

Coleslaw is a great side any time of the year and pairs well with most main dishes. This recipe uses purple and napa (white) cabbage and skips out on the mayo which means it’s healthier and not packed with as many calories.

Because of the Srirachi and chili oil I incorporate it has a nice kick that’s offset by the lime juice and cilantro.

Ingredients

  • 3 TBSP canola or peanut oil
  • 1 TBSP chili oil
  • Juice of 2 limes
  • 1 TBSP Sriracha
  • 1/2 head purple cabbage
  • 1/2 head napa cabbage
  • 1/2 cup roasted almoonds
  • 1/2 cup shredded carrots
  • 1/4 cup cilantro
  • 1 TBSP white sesame seeds
  • 1 TBSP black sesame seeds

Directions:

  1. Cut up cabbage, cilantro, almonds and carrots.
    2. Spicy Asian Coleslaw

    Spicy Asian Coleslaw

  2. Whisk together oils, lime juice and Sriracha.
  3. Combine all ingredients in a large bowl and toss with dressing to coat.
  4. Refrigerate 20-30 minutes and serve.

This is a really versatile recipe by that can be eaten alone, used on a sandwich or as a colorful garnish bed. It’s simple and doesn’t rely on too many ingredients yet it’s full of flavors and crunch. Plus, one cup of cabbage is only going to cost you 22 calories so I imagine this recipe won’t exceed 100 calories for an entire cup. It’s guilt-free.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 25, 2011 in Cookin'

 

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Recipe: Pumpkin Turkey Chili

24 Oct
Pumpkin Turkey Chili

Pumpkin Turkey Chili Ready to be Served

Chili is a great Fall one-pot wonder. This chili recipe boosts the flavor by using pumpkin puree as the base. It’s also loaded with healthy vegetables and lean protein (this recipe uses turkey, but I’ve also used tofu) for a very balanced meal. It’s suited for most diets as the chili itself is gluten-free and dairy-free.

So next time you’re hosting a football watching party or any other Fall event, be sure and add this recipe to your must-try list.

Ingredients

  • 1 15 oz. can of pumpkin puree
  • 2 TBSP extra-virgin olive oil
    • Pumpkin Turkey Chili Ingredients

    Pumpkin Turkey Chili Ingredients

  • 1 green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 jalapeño peppers, cored and chopped
  • 1 small yellow onion
  • 1 small red onion
  • 2 cloves garlic, chopped
  • 1 ear of fresh corn, roasted*
  • 1 tomato, cored and chopped
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 pound ground turkey (or other protein of your choice)
  • 1 cup water
  • 2 TBSP chili powder
  • 2 tsp ground cumi
  • 1 tsp white pepper
  • Salt and pepper to taste
  • Hot sauce, such as Tabasco, to taste

Directions:

  1. Heat oil in large pot over medium-high heat.
  2. Add chopped onions, peppers, jalapeños and garlic and cook, stirring frequently, until tender. Roughly 5 minutes.
  3. Add turkey (or other protein) and cook until browned.
  4. Add roasted corn, tomatoes, pumpkin puree, water and spices and bring to a boil.
  5. Reduce heat to medium-low and add all beans.
  6. Cover and simmer, stirring every 5 minutes, for 30 minutes more.
  7. Serve chili in bowls with garnish. Some of my favorite garnishes include sliced avocado, shredded cheese, sour cream (or plain Greek yogurt) and cilantro.
    Pumpkin Turkey Chili in the Pot

    Pumpkin Turkey Chili in the Pot

  • *To roast corn, preheat oven to 350F. Place corn (in husks) on oven rack and roast for 30-40 minutes. Slice corn from cob.

You can mix and match the suggested garnishes as you see fit. I prefer all of them together. I also serve this chili with a jalapeño cheese cornbread and crumble it over the top. No matter how you dish it out, this is a great chili loaded with nutrients and perfect for a cool Fall day.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 24, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Review: East Side Kings (Austin)

21 Oct
East Side Kings Food Truck

East Side Kings Food Truck

So I learned the hard way that most food trucks in Austin are dark on Mondays. Thankfully, East Side King’s trucks still operate on Mondays so the food conquest wasn’t a failure. East Side King has three locations, but we settled on visiting the East Side Kings at Liberty Bar.

The space is located in a pretty quiet area of Austin, but it was still pretty busy for a Monday night. After looking at the menu, I ordered Poor Qui’s Buns, Thai Chicken Karaage and Derek’s Favorite Chicken Buns.

Something I love about food truck (and East Side King is no exception) is the fact that things are cooked to order. East Side King incorporates a lot of herbs into the dishes and all were fresh and crisp.

Poor Qui's Bun

Poor Qui's Bun

The first thing I tried were the Poor Qui’s Buns — roasted pork belly in steamed buns, Hoisin sauce, cucumber kimchi and green onion. Delicious. The pork belly was crackly and blended perfectly with the crunch and acidity of the cucumber kimchi. The bun was light and fluffy and didn’t distract from the overall taste of all the elements.

Next I sampled the Thai Chicken Karaage — deep fried chicken thigh with sweet and spicy sauce, fresh basil, cilantro, mint, onion and jalapeno. I’m willing to go on record and state that thighs are the most underrated cut of chicken. They have so much flavor and East Side King really brought out the flavor with the mix of herbs, jalapeno and the sauce. It was crispy, hot, cool and refreshing. The perfect dish for a warm night.

Thai Chicken Karaage

Thai Chicken Karaage

This dish also paired really well with my Shiner Bock. So don’t forget about the right beer.

Finally, I tried the Derek’s Favorite Chicken Buns. Once again, the chicken thigh pieces were crisped to perfect. This bun was composed of deep-fried chicken thigh, Thai flavored spicy mayo, fresh basil, cilantro, mint, onion and jalapeno. This turned out to be my favorite dish. The pillowy soft bun mixed with the herbs and crispy chicken provided a very textured, yet simple dish.

I’m a big fan of Asian cuisine, and East Side King can hold it’s own as a serious Asian dining experience — albeit outside of the standard brick and mortar. It’s no wonder Anthony Bourdain stopped by on his most recent visit to Austin.

Derek's Favorite Chicken Buns

Derek's Favorite Chicken Buns

The brains behind East Side King consist of former chefs from Uchi, one of Austin’s top Asian restaurants. They’re really onto something here as they’re now up to three truck — each with a unique menu. They’re also smart to open on Monday nights, they pretty much have a Monday night monopoly.

I’ll have to wait to continue my food truck conquests on my next visit to Austin. Just not on a Monday.

East Side King trucks operate outside of Liberty Bar, The Grackle and Shangri-La in Austin. Hours vary so visit the East Side King site for more info.

 
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Posted by on October 21, 2011 in Eatin'

 

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Movie Review: Melancholia

20 Oct
Kirsten Dunst as bride Justine in Melancholia

Kirsten Dunst as bride Justine in Melancholia

Lars von Trier’s Melancholia is really two films in one. Broken up into two acts, Melancholia follows the lives of sisters Justine (played by Kirsten Dunst) and Claire (Charlotte Gainsbourg) during a life-altering and life-ending event. After opening with gorgeous cinematography and visual effects, the film begins its first act — Justine’s wedding day.

The first act revolves around Dunst’s character, Justine, who is set to marry Alexander Skarsgard’s Michael. While the scenes started out cheery and happy, it soon becomes apparent that Justine has underlying issues.

In a wedding night that seems to never end, Justine manages to lose just about everything she values mainly due to the fact that she can’t accept her future. She seems to be running away from the bright future fate has laid out in front of her. The question “Am I ready to settle down?” is slowly, but surely answered on a night full of drama, laughs and emotions.

Kirsten Dunst in Lars von Trier's Melancholia

Kirsten Dunst in Lars von Trier's Melancholia

It becomes quite clear that Justine feels suffocated by all the things going on in her life until she reaches a breaking point. Dunst’s portrayal of Justine is one of her finest roles to date. I wish I could say the same for Skarsgard, but unfortunately, his character is practically neutered. It’s a drastic change from his character on True Blood, but he doesn’t quite nail it so it feels forced.

Gainsbourg as Justine’s sister Claire and Kiefer Sutherland as brother-in-law John both turn in fantastic performances in Act 1. Overall, I enjoyed the first act better than the second act.

Act 2 focuses on the threat of planet Melancholia colliding with Earth. This act is centered around Claire as she cares for her family and Justine with a potential doomsday scenario looming.

In this act, Justine begins as a crumpled depressed mess who Claire ends up taking in. Is Justine depressed because of the impending doom or because of the new direction her life has taken?

As Melancholia plummets closer to Earth, Justine begins to accept the potential apocalyptic result and ceases running. Now it’s Claire’s turn to live scared and running. The second act places relationships under a microscope while examining how such a significant event can either unite or divide.

Kirsten Dunst and Charlotte Gainsbourg play sisters in Melancholia

Kirsten Dunst and Charlotte Gainsbourg play sisters in Melancholia

The great performances continue in Act 2, but mainly because the number of characters is severely diminished giving each actor a more meaty role. I also enjoyed the juxtaposition of roles for Claire and Justine. This act is a true slow burn that is painful yet enjoyable to watch.

Overall, Melancholia is a beautifully rich and deep film. Dunst turns in one of her best performances yet though I’m not sure it will be good enough come awards season. Melancholia is definitely worth seeing on the big screen.

Photos courtesy of Christian Geisnes.

 
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Posted by on October 20, 2011 in Watchin'

 

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Review: Lambert’s (Austin)

19 Oct
Crispy Wild Boar Ribs

Crispy Wild Boar Ribs

There was no way in hell I was going to take a trip to Texas and not leave without having barbecue. Brisket is one of my favorite cuts of beef so my tastebuds were set on having some great brisket. Based on my Austin friend’s recommendation, we headed to Lambert’s in downtown Austin so I could cure my barbecue/brisket craving.

After ordering drinks, we started with a charcuterie plate (not pictured because I forgot to take a pic until we were nearly finished devouring it) that came with two local cheeses and two from elsewhere as well as some nice meats. All of the cheese and meat was overshadowed by the foie gras pot de creme. Wow! That little pot was full of flavor and I really didn’t want to share it. I would have liked one of those as an entree.

A close second on the charcuterie plate was the local honeycomb. The honey was great and paired well with every meat and ever cheese we sampled. But did I mention the foie gras pot de creme? I did? Okay, moving on.

Natural Beef Brisket

Natural Beef Brisket

Not surprisingly, I ordered the Natural Beef Brisket in a coffee and brown sugar rub with pickled esabeche. The brisket was good, especially the fattier pieces. However, I really didn’t get much of the coffee and brown sugar effect. What made the brisket great was Lambert’s house barbecue sauce.

I should point out that I’m much more of Texas barbecue sauce fan than I am for a Memphis (vinegar-based) sauce. I enjoy the thick sauciness of Texas sauces. That said, Lambert’s was not as thick as some sauces I’ve had and it definitely had a spicy heat component that’s absent from most Texas sauces. A+ on the sauce.

I also tried the Crispy Wild Boar Ribs and the Natural Pulled Pork. The ribs were tasty thanks to the sauce, but in my opinion, weren’t crispy. The pulled pork was very well done and had a different sauce than the house sauce that was equally delicious.

Now for the sides. I’m convinced the art of a good barbecue should be evenly divided 50-50 between meats and sides. Well, Lambert’s has some of the best barbecue sides I’ve ever had.

We ordered four for the table: Brussels Sprouts in Brown Butter with Bacon, Baked Mac and 3 Cheeses, Smoked Bacon Braised Collard Greens and Green Chili Cheese Grits.

I tried the grits first. I’m very very very picky about grits. If the base is water, forget it. Thankfully, Lambert’s used some form of dairy with a load of cheese. All of that was balanced very well by the heat from the green chilis. I would have this grits again and again. I may try and replicate the recipe.

Natural Pulled Pork

Natural Pulled Pork

The Brussels Sprouts were also a hit thanks to the bacon and brown butter of course. The Collard Greens didn’t quite live up to the Brussels Sprouts, but were still tasty.

And I still haven’t forgotten about the Mac and 3 Cheese. It was bubbly, crispy on the top and creamy on the inside. A total cheesy success all the way around. The pasta wasn’t too firm and wasn’t too chewy. I was ready to lick the bowl, but I’m afraid I would have come to blows with the rest of the table.

We ended the night with Lambert’s Bread Pudding that ranks as one of the top three I’ve ever had. Which is saying a lot given the number of bread puddings I’ve had while living in New Orleans (I would rank only Mr. B’s and Boucherie’s bread puddings higher).

While Lambert’s is a refined barbecue experience, the place can totally hold its own with some of the best barbecue joints in Texas. The meats were solid, the sides were phenomenal and the service was exemplary. They also have a great happy hour on Mondays where all appetizers are half off. If I lived in Austin, I would make this my Monday night regular place to eat.

Lambert’s is located at 401 West 2nd Street in downtown Austin. Lambert’s is open for lunch daily from 11 a.m. to 2 p.m. Dinner is available Sun. through Wed. from 5 to 10 p.m. and on Fri. and Sat. from 5 to 11 p.m. Reservations are recommended.

 
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Posted by on October 19, 2011 in Eatin'

 

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Review: Gourdough’s (Austin)

18 Oct
Gourdough's Food Trailer

Gourdough's Food Trailer

I’m not gonna lie, I was looking forward to the trip to Gourdough’s probably more than any other place we were planning on eating. In fact, Miguel and I spent roughly an hour during a Saints game a couple weeks ago perusing the website looking at all the pictures of Gourdogh’s menu. I highly recommend checking out their website, it’s well done and give you an accurate idea of what you’re in for.

The food truck/trailer scene in Austin is a truly unique culinary endeavor and Gourdough’s is one of the best ones out there in my opinion. Since we were a party of three (myself, Miguel and our gracious host Ashley), we decided to get four donuts to split. Word to the wise: these things are huge and are definitely dessert donuts, not breakfast. We didn’t eat every bite, but we wanted to sample as much as we possible. We decided to order the Mama’s Cake, Sara’s Joy, Funky Monkey and Miss Shortcake donuts.

Funky Monkey

Funky Monkey

I made the mistake of trying the Funky Monkey first. I say it was a mistake because it was so full of flavor, sweetness and goodness that I knew it would be hard for the other three to measure up. Funky Monkey is a donut topped with cream cheese icing, caramelized bananas and brown sugar. It was rich and decadent, but it exceeded my expectations somehow.

On a side note, I take issue with the name. This is definitely a Bananas Foster type donut. I was under the impression that Funky Monkey was banana and chocolate. Either way, I’m not complaining. They could call it dirt donut and I would still recommend it.

Sara's Joy

Sara's Joy

Next up, I sampled the Sara’s Joy donut. As insane as this may sound, this was the richest donut of the night. The chocolate and coconut mixed perfectly, but I think the amount of fudge and coconut topping exponentially increased the richness. That said, it was still an amazing donut. I think it would benefit from some almonds to give it a little more crunch.

Miss Shortcake

Miss Shortcake

Following Sara’s Joy, I tried Miss Shortcake, the donut with cream cheese icing and fresh strawberries. By this point, I realized Gourdough’s is just as focused on the quality of the donuts as they are with the quality of the toppings. The cream cheese icing is top notch and better than some of the icings I’ve had on cupcakes and other desserts. The strawberries were very fresh and had the perfect sweet to sour ratio. It was a nice acidity balance to the sweetness of the icing and donut.

Last up was Mama’s Cake, a yellow cake batter filled donut with fudge icing and cake batter topping. This is life in the South in a donut. It was definitely reminiscent of growing up on yellow cake.

Side story, as a kid, I once pigged out on yellow cake so badly that I made myself sick. Thankfully, that didn’t happen on my visit to Gourdough’s.

Mama's Cake

Mama's Cake

All in all, the trip to Gourdough’s was no letdown, in fact, it exceeded my wildest dreams. Having such a high-quality website for a food products usually means the bar is pretty high. But Gourdough’s definitely has the ability to meet and zoom past that bar.

The donuts are definitely big and fat, but more importantly, the donuts are cooked to order, delicious and crispy. You may experience a little bit of a wait while waiting for your donut(s), but I can assure you it’s worth the wait (and weight for that matter).

Gourdough’s is located at 1219 S. Lamar Blvd. and is open daily. Hours vary (including late night) so visit the website for details.

 
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Posted by on October 18, 2011 in Eatin'

 

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