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Get a Preview of Springtime Riches with a Rhubarb Cherry Pie

Get a Preview of Springtime Riches with a Rhubarb Cherry Pie

Rhubarb Cherry Pie right out of the oven

I’ve been hankering for some “pieplant pie” ever since I came across the term while reading Della T. Lutes’ 1935 food memoir, “The Country Kitchen.”

“Pieplant” is apparently a late 19th century term for rhubarb, which is one of the first things to grow up north in the spring.

“Slender, almost translucent pipes of rose color blanching to snowy white where stem meets the parent root; mere rods of tart juiciness held upright by a deeper fibrous body that melts to pulp at the mere hint of heat,” Lutes writes.

I remember that sight oh so well when I lived in upstate New York, where rhubarb would grow for more than six months each year. And that flavor could hardly be bettered, especially when baked in a pie.

Our rhubarb in San Antonio isn’t always fresh, especially this time of year. But you can find it in the freezer section. I went to pick up some and was surprised to find tart cherries next to it. I grabbed a bag of each and set out to make my own version of pieplant pie, which I hope you enjoy.

Rhubarb Cherry Pie

Rhubarb Cherry Pie filling

2 pie crusts, unbaked, separate use

1 (16-ounce) package frozen rhubarb, thawed
1 (12-ounce) package tart cherries, thawed
3/4 cup sugar
1/4 cup cornstarch
Juice of 1/2 lemon
2 teaspoons vanilla
1/2 teaspoon salt
4 tablespoons butter, cut in small pieces

1 egg white
Sugar

Roll out one of the pie crusts and line a 9-inch pie pan. Set aside.

In a bowl, combine rhubarb, cherries, sugar, cornstarch, lemon juice, vanilla and salt. Stir until sugar and starch are thoroughly incorporated. Let sit at least 5 minutes.

Heat oven to 400 degrees.

Make a lattice crust.

When rhubarb-cherry mixture is ready, pour into pie pan. Sprinkle the butter pieces over the top.

Roll out the second pie crust and cut into strips about 1/2-inch. You can use a knife, if you don’t have a pastry stamp cutter wheel. Create a lattice over the top.

Mix an egg white with a splash of warm water. Brush over the lattice crust. Sprinkle with a light amount of sugar.

Bake for 20 minutes. Reduce heat to 350 degrees. Bake for 45 minutes or until crust is a deep golden brown and the filling is bubbly.

Makes 1 pie.

Adapted from Michael Symon

 

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It’s Time to Go Cajun for a Good Cause, Ma Cher

It’s Time to Go Cajun for a Good Cause, Ma Cher

ARTS San Antonio is having its annual spring gala at 6:30 p.m. March 2. The Cajun-themed dinner, “Deep in the Arts of Texas,” will feature a multi-course dinner at Boudro’s Texas Bistro, 209 N. Presa St., along with special guest, two-time Grammy-award winning BeauSoleil avec Michael Doucet.

The event is a major fundraising benefit for ARTS San Antonio’s education initiative ARtsTEach.

Chef Robbie Nowlin is preparing feast that will include stations offering Cajun Fried Turkey with a Rosemary Biscuit, Jambalaya with Roasted Chicken and Adouille Sausage, Crawfish Effouffee, Fried Catfish, Blackened Drum Pontchartrain, Shrimp and Stone Ground Grits, Fried Oyster Po-Boys, Roasted Quail and Baked Oysters Rockefeller, among other dishes. 

BeauSoleil avec Michael Doucet is regarded as “the best Cajun band in world”, according to Garrison Keillor of Prairie Home Companion. It takes the rich Cajun traditions of Louisiana and artfully blends elements of zydeco, New Orleans jazz, Tex-Mex, country, blues into satisfying music. BeauSoleil avec Michael Doucet was featured on “Austin City Limits,” HBO’s “Treme” and on Garrison Keillor’s “A Prairie Home Companion.” In 2005, BeauSoleil founder Doucet was awarded a National Heritage Fellowship by the National Endowment for the Arts.

Each year, the ARTS San Antonio Board of Directors honors a person or group with its Lifetime Service to Community Cultural Enrichment Award. This year, it is going to Capital Group. The award recognizes and honors significant leadership, support and impact in improving the quality of cultural life and the performing arts in the community.

“ARTS San Antonio is thrilled to recognize Capital Group for its support. Capital Group has been a consistent and generous supporter of the arts and arts education in our community for many years,” said John Toohey, president and executive director of ARTS San Antonio. “A number of Capital Group associates have served in active volunteer leadership roles in nonprofit community service and arts organizations.”

“We are truly honored to be the 2017 award recipient,” said Erika Ivanyi, senior vice president, Capital Group and general manager of the San Antonio Service Center. “We value art, art education and everything it represents in the community. Art must live on in all forms. Serving others in this way means there’s a future in art,” said Ivanyi.

Tickets and sponsorships for the gala can be purchased online at www.artssa.org or by calling (210) 226-2891. Seating is limited.

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There’s No Denying It: We Love Our Margaritas

There’s No Denying It: We Love Our Margaritas

The rest of the county is like San Antonio in one way: Americans, no matter where they’re from, want a margarita when they go out to dinner.

The Boiler House Margarita

That’s accord to Restaurant Hospitality, which reports that, in the past three months, tequila was the most popular drink base for folks when eating out.

That’s why so many people are looking forward to Feb. 22, National Margarita Day. According to pollsters at National Today, here are a few facts about about this tangy cocktail and people’s preferences. According to a survey of 1,000 Americans, conducted Jan. 29,

–1 in 50 Americans own a margarita machine. That’s right: 2 percent of Americans own an electric margarita maker.

–19 percent of Americans say they love margaritas, while only 10 percent are not fans of the citrus-y cocktail.

–Margaritas are more popular with women than men: 20 percent of women say they love margaritas, compared to 15 percent of men who say the same.

–11 percent of Americans like to lick the salt off their margarita glass. Women (12 percent) are slightly bigger fans of licking the salt than men (11 percent). While 8 percent of Americans prefer margaritas on the rocks, 14 percent favor frozen margaritas.

Here are a few variations on the cocktail to show you how versatile the drink can be.

Ostra’s Alta Belleza Margarita

Ostra’s Alta Belleza Margarita

This margarita at Ostra in the Mokara Hotel & Spa is made with the rare Casa Noble Alta Belleza Extra Anejo. It’s so rare that only 10 bottles made it to Texas at a retail price of $2,900 a bottle, and only 19 of these margaritas will be sold at Ostra and its sister restaurant, Las Canarias.

Each is served in a hand-blown glass made by San Antonio’s Garcia Art Glass.

No price was given on the drink. I guess if you have to ask …

1 1/2 ounces Casa Noble Alta Belleza Extra Anejo
1 ounce Grand Mariner 150
1/2 ounce fresh squeezed lime juice
1/2 ounce agave nectar
1/4 ounce vanilla sorghum

Mix the ingredients with ice in a shaker.

Pour into a margarita glass rimmed with salt if desired.

Makes 1 cocktail.

From Ostra and Casa Noble Belleza Extra Anejo

Dirty Mextini

Dirty Mextini

3 ounces anejo tequila
1/2 ounce olive brine
1 1/2 ounces fresh lime juice
1 1/2 ounces Cointreau
Splash of orange juice
TwangARita Gold Salt or salt, for rimming glass

Add ice to cocktail shaker.

Add in tequila, olive brine, lime juice, and Cointreau. Shake vigorously for several seconds.

Moisten rim of glass with lime wedge. Turn glass rim a few times in TwangARita Gold Salt.

Strain martini into rimmed glass.

Top with a splash of orange juice. Garnish with olives, lime or orange slice.

Makes 12 cocktail.

From Twang

Burro Borracho

Burro Borracho

TwangARita Paloma Salt, optional
1 ounce grapefruit juice
1 ounce orange liqueur (such as Grand Marnier or Triple Sec)
2 ounces tequila
2 ounces ginger beer

Rim a copper cocktail cup with TwangARita Paloma Salt, if desired.

In a shaker filled with ice, add lime juice, grapefruit juice, orange liqueur and tequila. Shake. Pour into cup. Top with ginger beer. Garnish with a lime wedge.

Makes 1 cocktail.

Adapted from Twang

 

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The Good Food Awards Show Some Love to Texas Black Gold Garlic

The Good Food Awards Show Some Love to Texas Black Gold Garlic

San Antonio-based gourmet food manufacturer Texas Black Gold Garlic was honored at the recent Good Food Awards. Its Texas Black Gold Garlic Purée won in the pantry category.

The Good Food Awards are considered the Emmys of the culinary world. When choosing the winners, the products are evaluated on flavor as well as their dedication to an authentic and responsible food system.

Not only does Texas Black Gold Garlic source solely from local Texas farmers, but chef ans owner Stephen Paprocki works directly with the farmers to ensure the garlic is grown with a respect for the land and the quality of the product.

Paprocki is also the president of the Chef Cooperatives, a non-profit group of local chefs that hosts pop-up dinners and assists in various San Antonio events that support local farmers, ranchers and vintners and other groups in need. 

Only 193 winners in 14 categories have been chosen out of a total of 2,059 companies across the country in this fierce competition for the best products and brands that are developing sustainable local food economies.

“This is a huge win for us,” Paprocki says. “We’re already receiving orders from around the country. Our biggest challenge now is growing enough garlic to keep up with demand.”

It takes months to grow the fresh garlic and another one to two months to ferment it to create this uniquely delicious and healthful product that has become a professional chef and home cook’s dream. It’s become such a passion for one Texas home chef, Ramona Werst, that she’s currently writing an entire cookbook that incorporates Texas Black Gold Garlic, in both savory and sweet ways.  

Texas Black Gold Garlic can be purchased online and at various places around San Antonio, including the Pearl Brewery Farmers Market and the New Braunfels Farmers Market. It’s also available wholesale and retail in places throughout the U.S. and Canada. For more information, visit texasblackgoldgarlic.com. For more on the Good Food Awards and other Texas winners, including The Jelly Queens from Dallas and Hops & Grain Brewery of Austin, click here.

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Feasting on Chinese New Year in Austin

Feasting on Chinese New Year in Austin

MT Supermarket

If you’ve ever shopped Buford Highway in Atlanta, you’ve likely wandered wide-eyed through one or two of the mammoth Asian markets that sell every imaginable food stuff from the Far East, from fresh bitter melon in the produce market to your choice of canned squid bites and shrimp-flavored potato chips.

The choices are vast.

Although I enjoy San Antonio’s growing host of ethnic markets, I missed the scale of those storehouses and the sight of an entire aisle devoted to more varieties of ramen noodles than I would ever know what to do with. But I did find one in Austin, MT Supermarket, which is located in the Chinatown Center, 10901 N. Lamar Blvd. 

The market bills itself as the largest Asian market in central Texas, and it’s certainly the largest I’ve come across. When we entered it recently, we were greeted with a massive Happy New Year banner, welcoming the Year of the Rooster, as well as an array of treats to help your celebration. 

On the right end of the store is a massive produce section, rich with the latest offerings of the harvest, including daikon radishes, Japanese eggplant, gargantuan jackfruit, chestnuts, various styles of cabbage, bundles of herbs and items you may not even know how to use. 

At the back is a fresh seafood area with tanks filled with tilapia and catfish while the display cases were packed with numerous fishes on ice. An online poster complained of a “funky” smell to the place, but I would counter that by saying the seafood area had the fresh, briny aroma of a bustling seafood market. People not used to where their food comes from may not recognize that, which only makes me hope they never encounter a market that truly smells funky. 

The meat market is similarly massive, as is the frozen food section with everything from whole crabs and mussels to an oddity called vegetarian ham. But we didn’t have a cooler with us, so we kept our attention to the aisles filled with Indonesian, Korean and Japanese favorites in addition to Chinese staples. 

Vegetarian ham, anyone?

It was interesting to discover that food trends we’re used to have gone beyond our borders, such as gluten-free panko-style crumbs. And there were a few American foods that made it to an end cap, because, let’s face it, Heinz ketchup and mustard, not to mention Carnation canned milk, are consumed internationally.

Check MT Supermarket out for yourself the next time you’re in Austin. Carve out some time for the rest of the Chinatown Center as well, and a make a pig of yourself. At the First Chinese BBQ, you can get a pig’s head for $10 or you can find pig’s head cakes at the nearby Texas Bakery.

MT Supermarket, 10901 N. Lamar Blvd., (512) 454-4804. mtsupermarket.com

Step aside, Kitty. Say, “Hello Panda.”

Even Asian goods are becoming gluten free.

Or you can have your gluten fried and fixed with peanuts.

While you’re in the plaza, stop by the Texas Bakery for pig’s head cakes.

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Two Breweries Are Brewing Up Something Special for SA300

Two Breweries Are Brewing Up Something Special for SA300

Two San Antonio breweries have joined forces to release three special beers in celebration of San Antonio’s 300th anniversary.  Ranger Creek Brewing & Distilling and Freetail Brewing Company, two breweries that have been leaders in San Antonio’s craft beer movement, will each release a beer this year leading up to the 2018 Tricentennial celebration.  They will then come together to brew a special collaboration beer to be released during the Tricentennial.

The first beer in the series will be released on Feb. 22.  Ranger Creek’s new San Antonio Lager is an easy drinking, approachable beer made in the style of a traditional German lager.  The artwork on the can is inspired by the Spanish architecture of San Antonio’s missions, and the colors are a reference to the throwback Spurs jersey.  Cans will be available at H-E-B and other San Antonio retailers on release day.  Draft will also be available in Ranger Creek’s tasting room and select bars and restaurants in San Antonio. 

The second beer in the series will be released in draft form only to select bars and restaurants in March 2017, with 12-ounce cans beginning distribution to retail outlets in August 2017.  Freetail’s San Antonio Pale Ale is a dry-hopped American pale ale featuring generous late additions of El Dorado, Calypso and Huell Melon hops lending rich aromas of tropical fruits and citrus.  Freetail’s can artwork is a tip-of-the-hat to San Antonio’s famed annual Fiesta celebration.    

The final beer in the series will be released in March 2018.  It will be a special release made for SA300 and only available for a limited time.  The two breweries are keeping the details under lock and key until further notice.  A release announcement will be made at a future date.

 

 

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Leave the Potato Out of the Potato Salad

Leave the Potato Out of the Potato Salad

Let’s face it, diabetics love potatoes like everybody else, but potatoes love our blood sugar levels way too much for our good. Mashed cauliflower has proven effective as a low-carbohydrate substitute for mashed potatoes, but would the same substitute work in potato salad?

The answer is a solid yes.

This No Potato Salad recipe mixes the best of cold potato salad — celery, onion, hard-boiled egg, mayonnaise and mustard — but uses steamed cauliflower instead of boiled potatoes. The idea came from Elena Amsterdam’s Paleo-friendly website, Elena’s Pantry, with a few adjustments for my tastes. You can adapt the recipe how you’d like, using dill pickles or leaving out the parsley. Just watch the added sugar, which is why I use Duke’s mayonnaise.

I took this to an office potluck, and it was a winner. The co-worker sitting next to me didn’t even notice that there were no potatoes in the mix. You can’t ask for a better compliment than that.

No Potato Salad

1 head cauliflower, cut into florets
2 ribs celery, chopped
1/4 cup minced onion
1 generous tablespoon chopped flat-leaf parsley, plus more more garnish
3 hard-boiled eggs, chopped, divided use
1/8 cup mayonnaise
1 1/2 tablespoons yellow or Dijon mustard
1/2 teaspoon salt, to taste
Black pepper, to taste

You can make most of this salad ahead of time.

Steam the cauliflower florets for 7 minutes or until just tender. Shock in ice water and let dry.

Mix the cauliflower, celery, onion, 1 chopped egg and parsley. If making this salad in advance, cover this mixture and refrigerate until ready.

You can also make the dressing advance. Just refrigerate it until about 20 minutes before serving.

For the dressing, mix together the remaining 2 eggs, mayonnaise, mustard, salt and black pepper until everything is thoroughly incorporated.

Spoon half over the salad. Taste. Add the rest as needed and adjust seasonings. Garnish with more chopped parsley. 

Adapted from Elena Amsterdam/Elena’s Pantry

 

 

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Cocktails and Cookies, Oh My!

Cocktails and Cookies, Oh My!

Viva Villa Taqueria serves up chicken mole.

The San Antonio Cocktail Conference’s Wednesday opener took advantage of the perfect weather by hosting a party outdoors in La Villita’s Plaza Juarez.

Heather Nanez of Peggy’s on the Green serves up foie gras s’mores at Women Shaking It Up.

But the evening was special for more reasons than a warmer-than-usual January night. It was a chance to be among the first to sample the Girl Scouts new S’mores cookie, a sandwich cookie filled with chocolate and marshmallow cream.

The Girl Scouts of Southwest Texas were the beneficiaries of the event, the annual Women Shake It Up, an event that toasts women chefs, women bartenders and women throughout the food industry.

A variety of sweet and tangy cocktails air paired with Girl Scout cookies.

So, in addition to being able to place orders for Samoas or Thin Mints, the guests were able to sample the cookies alongside snacks and cocktails that had been paired with each beloved cookie. They were also given Girl Scout-style green sashes that they could wear and collect badges from each food or cocktail station, a touch that appealed to more than one inner child at the event.

Among the treats of the evening were lamb snacks from Lisa Vatel’s Bite and two delicious variations on chicken with a spicy mole from Los Barrios and Viva Villa Taquieria. Heather Nanez from Peggy’s on the Green in Boerne offered foie gras s’mores while Brooke Smith of the Esquire Tavern dished up a tangy Sopa de Limon. And if the cookies weren’t enough to satisfy your sweet tooth, Two Bros. BBQ Market fed your cravings with their creamy banana pudding.

Look for the new Girl Scouts S’mores cookie.

In the meantime, the cocktails offered a variety of flavors, from the spiky Little Devil (Reyka Vodka with lemon juice, maple syrup and Ancho Reyes with sparkling water) to the smooth as silk, horchata-like Mantecado (1921 Reposado Tequila and 1921 Creme Tequila mixed with syrup, vanilla and cinnamon.) The Vivrant Thing had layers of flavor provided by El Dorado Rum, Chareau Liqueur, Fernet Branca, Cream, simple syrup, sparkling water and Clement Mahina (a type of coconut rum — and yes, I had to look it up).

Margarita fans had a choice of two variations. The Arandas Crusta was a sweeter confection that mixed Altos Anejo Tequila and Cognac with lime juice, maraschino syrup, dry curacao and City Acres Pecan Bitters. The refreshing Troop Counselor Nasty blended Corralejo Silver Tequila and lime juice with pineapple syrup over ice with a spritz of Sorghetti Sambuca. 

The San Antonio Cocktail Conference continues through Sunday. For more, click here.

Patrons enjoy the opener of the 2017b San Antonio Cocktail Conference.

Mole de Pollo from Los Barrios works surprisingly well with Girl Scouts Samoas.

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Restaurant Week Returns!

Restaurant Week Returns!

You made a New Year’s resolution to eat better in the new year? Well, Restaurant Week is ready to help you.

The winter version of Culinaria’s Restaurant Week runs Jan. 16-28. As you can see below, there’s an extensive list of participating restaurants, who are offering a diverse array of prix-fixe menus – encompassing three-course lunch and dinner menus within two different pricing tiers: 

  • Tier 1 establishments will offer a three-course menu and will cost $15 for lunch and $35 for dinner 
  • Tier 2 establishments will offer a three-course menu and will cost $10 for lunch and $25 for dinner 

Here’s a list of the participating restaurants:

Biga on the Banks

TIER 1

Acenar Mexican Restaurant, 146 E. Houston St., San Antonio, TX 78205 210-222-2362  http://acenar.com/downtown/ – Make a Reservation

Alberico Fine Wine, 5221 McCullough Ave, San Antonio, TX 78212  210-320-8466   – Make a Reservation

Aldaco’s (Dominion Ridge), 22211 Interstate 10 Frontage Rd, San Antonio, TX 78257  210-698-9700  http://aldacosrestaurants.com/

Aldaco’s (Stone Oak Pkwy), 20079 Stone Oak Pkwy, San Antonio, TX 78258  210-494-0561  http://aldacosrestaurants.com/

Asado Seafood & Grill, 611 NW Loop 410, San Antonio, TX 78216  210-377-4640  http://www3.hilton.com/en/hotels/texas/hilton-san-antonio-airport-SATAPHF/dining/index.html – Make a Reservation

Asado Urban Grill, 3233 NW Loop 410, San Antonio, TX 78213  210-377-3900  http://www.marriott.com/hotels/travel/satnw-san-antonio-marriott-northwest/

Betos Alt-Mex, 8142 Broadway St, San Antonio, TX 78209  210-930-9393  http://www.betosaltmex.com/

Biga on the Banks, 203 S. St. Mary’s St., Suite 100, San Antonio, TX 78205  210-225-0722  http://biga.com/ – Make a Reservation

Bin Tapas Bar, 511 E. Grayson, San Antonio, TX 78215  210-994-8099  facebook.com/thebintapasbar/

Bite, 1012 S Presa, San Antonio, TX 78210  210-532-2551  http://www.biterestaurantsa.com/ – Make a Reservation

Bliss, 926 S. Presa Street, San Antonio, TX 78210  210-225-2547  http://www.foodisbliss.com/ – Make a Reservation

Bite

Bob’s Steak and Chop House, 5815 Rim Pass Dr., San Antonio, TX 78257  210-222-2627  http://www.bobs-steakandchop.com/locations/san-antonio/ – Make a Reservation

Boiler House Texas Grill & Wine Garden, 312 Pearl Pkwy, Building 3, San Antonio, TX 78215  210-354-4644  www.boilerhousesa.com/ – Make a Reservation

Botika, 301 Pearl Pkwy #111, San Antonio, TX 78215  210-670-7684  http://botikapearl.com/ – Make a Reservation

Boudro’s Texas Bistro, 421 E. Commerce St. San Antonio, TX 78205  210-224-8484  http://www.boudros.com/

Chart House, 739 E Cesar Chavez, San Antonio, TX 78205  210 223-3101 http://www.chart-house.com/ – Make a Reservation

Chez Vatel Bistro, 218 E Olmos Dr, San Antonio, TX 78212  210-828-3141  http://chezvatelbistro.com/

Cooper’s Meat Market, 6002 Broadway, San Antonio, TX 78209  210-820-3838  http://www.coopersmeatmarket.com/

Cover 3, 1806 North Loop 1604 W, San Antonio, TX 78212  210-479-9700  http://cover-3.com/

Cypress Grille, 170 S. Main, Boerne, TX 78006  (830) 248-1353  http://www.cypressgrilleboerne.com/ – Make a Reservation

Dough Pizzeria Napoletana, 6989 Blanco Rd, San Antonio, TX 78216  210-979-6565  doughpizzeria.com – Now taking reservations by phone.
Dough’s Lunch and Dinner Menu

Frank, 1150 S. Alamo, San Antonio, TX 78210  (210) 265-5292  hotdogscoldbeer.com

Grayze, 521 East Grayson Street, San Antonio TX 78215  210-481-8776  http://www.grayzeongrayson.com/home.html – Make a Reservation

Grey Moss Inn, 19010 Scenic Loop Road, San Antonio, TX 78023  210-695-8301  grey-moss-inn.com

Hotel Havana – Ocho, 1015 Navarro St, San Antonio, TX 78205  210-222-2008 http://havanasanantonio.com/restaurant-and-bar/ocho/
Ocho’s Dinner Menu

Houlihan’s – Blanco , 938 N Loop 1604 West, San Antonio, TX 78232  210-494-3371  http://www.houlihans.com/

Houlihan’s – Live Oak, 14601 IH 35 North, San Antonio, TX 78154  210-651-4744  http://www.houlihans.com/

J-Prime Steakhouse, 1401 N Loop 1604 West, San Antonio, TX 78258  210-764-1604  http://jprimesteakhouse.com/

Kimura Ramen Shop, 152 E Pecan St #102, San Antonio, TX 78205 210-444-0702  http://www.kimurasa.com/

Kirby’s Steakhouse, 123 N. Loop 1604 E., San Antonio, TX 78232 210-404-2221 http://kirbyssteakhouse.com/locations/san-antonio/ – Make a Reservation

Kona Grill, 15900 La Cantera Pkwy, San Antonio, TX 78256 210-877-8355  http://www.konagrill.com/ – Make a Reservation

La Cantera Resort & Spa – Primero Cantina, 16641 La Cantera Pkwy, San Antonio, TX 78256  210-558-6500  https://www.destinationhotels.com/la-cantera-resort-and-spa/dining/primero-cantina-restaurant – Make a Reservation

La Cantera Resort & Spa – SweetFire Kitchen, 16641 La Cantera Pkwy, San Antonio, TX 78256 210-558-6500  https://www.destinationhotels.com/la-cantera-resort-and-spa/dining/sweetfirekitchen – Make a Reservation

La Fogata, 2427 Vance Jackson Rd, San Antonio, TX 78213 210-340-1337  www.lafogata.com

La Frite Belgian Bistro, 728 S Alamo St, San Antonio, TX 78209  210-224-7555  http://www.lafritesa.com/

Landry’s Seafood, 517 N Presa St, San Antonio, TX 78205  210-229-1010  http://www.landrysseafood.com/ – Make a Reservation

Las Ramblas at Hotel Contessa, 306 West Market Street, San Antonio, TX 78205 210-298-8040 http://www.thehotelcontessa.com/las_ramblas/ – Make a Reservation 

Liberty Bar

Liberty Bar, 1111 S Alamo St, San Antonio, TX 78210 210-227-1187  http://www.liberty-bar.com/

Luke, 125 E Houston St, San Antonio, TX 78205  210-227-5853  www.lukesanantonio.com/ – Make a Reservation

Mariposa at Neiman Marcus, 15900 La Cantera Parkway, San Antonio, TX 78256 P 210-694-3550  http://neimanmarcus.com/ – Make a Reservation

Market on Houston, 205 E Houston St, San Antonio, TX 78205 P 210-554-1721  http://www.marketonhouston.com/ – Make a Reservation

Max’s Wine Dive, 340 E Basse Road, Suite 101, San Antonio, TX 78209 P 210-444-9547  http://maxswinedive.com/ – Make a Reservation
Max’s Lunch Menu / Max’s Dinner Menu 

Mimosa Restaurant and Lounge, 14415 Blanco Rd, San Antonio, TX 78216  210 408-2670  www.MimosaSA.com – Make a Reservation
Mimosa’s Dinner Menu 

Mokara Hotel & Spa – Ostra, 212 W Crockett Street, San Antonio, TX 78205  210-396-5817 W http://www.mokarahotels.com/sanantonio/dining.html Make a Reservation

Luke

Morton’s Steakhouse, 300 E Crockett St, San Antonio, TX 78205  210-228-0700  http://www.mortons.com/sanantonio/ – Make a Reservation

Nao: Latin Gastro Bar, 312 Pearl Parkway, San Antonio, TX 78215  210-554-6484  http://www.naorestaurant.com/

Nectar Wine Bar and Ale House, 214 Broadway, San Antonio, TX 78205  210-375-4082  http://www.nectarsa.com/
Nectar’s Dinner Menu (Weeks 1 & 2)

Omni Colonnade – Bolo’s Rotisserie Grille, 9821 Colonnade Blvd, San Antonio, TX 78230  210-699-5864  http://www.omnihotels.com/hotels/san-antonio/dining/bolos

Omni La Mansion del Rio Riverwalk – Las Canarias, 112 College St. San Antonio, TX 78205  210-518-1063  http://omnihotels.com/ – Make a Reservation

Paesanos Riverwalk, 111 W Crockett St #101, San Antonio, TX 78205  210-227-2782  http://www.paesanosriverwalk.com/ – Make a Reservation

Piranha Killer Sushi, 260 E Basse Rd #101, San Antonio, TX 78209  210-822-1088  http://piranhakillersushi.com/

Reds, Whites and Brews Restaurant, 15614 Huebner Rd. Ste 116, San Antonio, TX  210-493-7599  http://www.redswhitesandbrewssa.com/
Reds, Whites and Brews’ Dinner Menu

Ruth’s Chris

Restaurant Gwendolyn, 152 E Pecan Street, #100 San Antonio, TX 78205  210-222-1849  restaurantgwendolyn.com/ – Make a Reservation

Rossini Italian Bistro, 2195 NW Military Hwy, San Antonio, TX 78213  210-615-7270  http://www.rossinibistro.com/

Ruth’s Chris Steak House – Concord Plaza, 7720 Jones Maltsberger, San Antonio, TX 78216  210-821-5051  http://www.ruthschris.com/restaurant-locations/san-antonio-north-airport – Make a Reservation

Ruth’s Chris Steak House – La Cantera, 17803 La Cantera Pkwy #8110, San Antonio, TX 78256  210-538-8792  http://www.ruthschris.com/restaurant-locations/san-antonio-la-cantera – Make a Reservation

Ruth’s Chris Steak House – Riverwalk, 600 E Market St, San Antonio, TX 78205  210-227-8847  http://www.ruthschris.com/restaurant-locations/san-antonio-riverwalk – Make a Reservation

Saveurs 209/La Boulangerie, 209 Broadway St, San Antonio, TX 78205  210-639-3165  Laboulangerie.com

Scuzzi’s Italian Grill, 4035 North Loop 1604 W, San Antonio, TX 78257  210-493-8884  http://www.scuzzisitaliangrill.com/ – Make a Reservation

Oysters at Shuck Shack

Shuck Shack, 520 E Grayson St, San Antonio, TX 78215  (210) 236-7422  http://www.shuckshack.com/

Silo (Alamo Heights), 1133 Austin Hwy, San Antonio, TX 78209  210-824-8686  www.silosa.com – Make a Reservation

Silo (Terrace Oyster Bar), 22211 IH-10 West, San Antonio, TX 78257  210-698-2002  www.silosa.com – Make a Reservation

Silo (1604), 434 N. Loop 1604 W, San Antonio, TX 78232  210-483-8989  www.silosa.com – Make a Reservation

Southerleigh, 136 E Grayson St, Suite 120, San Antonio, TX 78215  210- 455-5701  http://southerleigh.com/ – Make a Reservation
Southerleigh’s Lunch and Dinner Menu 

Sukeban, 1420 S. Alamo St, San Antonio, TX 78204  (210) 562-3231  Facebook.com/sukebansushi

Supper at Hotel Emma, 136 E. Grayson, San Antonio, TX 78215  210-448-8351  http://www.supperatemma.com/

Sustenio, 17103 La Cantera Pkwy, San Antonio, TX 78256  210-598-2950  http://eilanhotel.com/dining/dining-rooms/ – Make a Reservation
Sustenio’s Lunch and Dinner Menu

Southerleigh

Texas de Brazil, 313 E Houston Street, San Antonio, TX 78205  210-299-1600  www.texasdebrazil.com/ – Make a Reservation
Texas De Brazil’s Dinner Menu

The Clean Plate, 1022 N. Main Ave, San Antonio, TX 78212  (210) 229-9866  thecleanplatesanantonio.com

The General Public, 17619 La Cantera Pkwy Ste 102, San Antonio, TX 78257  210-920-1101  thegenpublic.com – Make a Reservation

The Melting Pot, 14855 Blanco Road, Suite #110, San Antonio, TX  210-479-6358  meltingpot.com/sanantonio – Make a Reservation

The Well, 5539 UTSA Blvd, San Antonio, TX 78249  (210) 877-9099  thewellsanantonio.com

The Hoppy Monk, 1010 N Loop 1604 E, San Antonio, TX 78232  210-545-3330  http://www.thehoppymonk.com/

Tiu Steppi’s Osteria – Braun, 9910 W Loop 1604 #123, San Antonio, TX 78254  210-688-9885  http://www.tiusteppis.com/braun-location.html

Wildfish

Tiu Steppi’s Osteria – Bulverde, 17230 Bulverde Rd Suite 110, San Antonio, TX 78247  210-592-8645  http://www.tiusteppis.com/bulverde-location.html

Tony Roma’s – Rivercenter Mall, 849 E Commerce St, San Antonio, TX 78205  210-225-7662  http://tonyromas.com/location/san-antonio-rivercenter/

Tre Enoteca, 555 W Bitters Road, San Antonio, TX 78216  210-496-0555  http://treenoteca.com/ – Make a Reservation

Tre Trattoria, 4003 Broadway, San Antonio, TX 78209  210-805-0333  http://tretrattoria.com/ – Make a Reservation

Westin Riverwalk – Zocca Cusine de Italia, 420 W Market St, San Antonio, TX 78205  210-444-6070  http://www.zoccariverwalk.com/ – Make a Reservation

Wildfish Seafood Grille, 1834 North Loop 1604, San Antonio, TX 78205  210-493-1600  https://www.wildfishseafoodgrille.com/ – Make a Reservation

Zinc, 207 N Presa, San Antonio, TX 78205  210-224-2900  http://zincwine.com/ – Make a Reservation

5 Points Local, 1017 N. Flores St, San Antonio, TX 78201  210-529-0830  http://www.5pointslocal.com/

El Machito

18 Oaks at JW Marriott, 23808 Resort Parkway, San Antonio, TX 78261  210-491-5825  http://www.marriott.com/hotel-restaurants/.com – Make a Reservation

TIER 2 RESTAURANTS:

Alchemy Kombucha and Culture, 1123 N Flores St, San Antonio, TX 78212  210-320-1168  http://www.alchemysanantonio.com/ – Make a Reservation

Chris Madrid’s, 1900 Blanco Road, San Antonio, TX 78212  210-735-3552  http://www.chrismadrids.com/

El Jarro de Arturo, 13421 San Pedro, San Antonio, TX 78216  210-494-5084  http://www.eljarro.com/

El Machito, 7300 Jones Maltsberger, San Antonio, TX 78209  210-314-3971  http://chefjohnnyhernandez.com/elmachito/contact.php
El Machito’s Lunch and Dinner Menu

Embers Wood Fire Grill & Bar, 9818 W IH-10, San Antonio, TX 78230  210-562-3075  http://www.emberssa.com/home

Garbanzo Mediterranean Grill, 11075 IH10 West, Suite #306, San Antonio, TX 78230  210-572-4382  eatgarbanzo.com

Il Forno

Il Forno, 122 Nogalitos, San Antonio, TX 78214  210-616-2198  www.ilfornosa.com

La Botanica, 2911 N St Mary’s St, San Antonio, TX 78212  619-886-2594  http://vivalabotanica.com/

La Marginal, 2447 Nacogdoches Rd, San Antonio, TX 78217  (844) 663-6646  http://lamarginalrestaurant.com/

Larder at Hotel Emma, 136 E. Grayson, San Antonio, TX 78215  (210) 448-8355  http://www.larderatemma.com/

Nosh, 1133 Austin Hwy, San Antonio, TX 78209  210-826-6674 www.noshsa.com

Paloma Blanca, 5800 Broadway St #300, San Antonio, TX 78209  210 822-6151  http://www.palomablanca.net/ – Make a Reservation

Red at The Art Institute of San Antonio, 10000 IH10 W Suite #200, San Antonio, TX 78230  210-338-7445 http://red-at-aisan.com

SA Fresh, 1015 Rittiman Rd., San Antonio, TX 78218  210-829-4446 http://www.safresh.com/

Thai Topaz’

Texas Meat Co., 1101 S. Main, Boerne, TX 78006  830-331-1116 txmeatco.com/

Thai Topaz, 2177 NW Military Hwy, San Antonio, TX 78213  210-290-9833 http://thaitopaz-sat.com/ – Make a Reservation

The Fruteria, 1401 S. Flores, San Antonio, TX 78204210-251-3104 http://chefjohnnyhernandez.com/
The Fruteria’s Lunch and Dinner Menu

With each meal ordered for San Antonio Restaurant Week, participating restaurants will donate $1 from each lunch menu and $2 from each dinner menu ordered to benefit The Culinaria Farm, which should open in the spring. 

Visit www.culinariasa.org for updates. 

 

Posted in NewsComments Off on Restaurant Week Returns!

A Slice of Pie from the Past

A Slice of Pie from the Past

Last month, I was reading through the 1945 “Fireside Book of Christmas Stories” and came across a reference to a “Grandma Nadeli’s famed onion custard” pie in Jake Falstaff’s nostalgic “Merry Christmas.”

Onion Custard Pie

What exactly is that, I wondered.

The internet, of course, offered the answer. It was once an American winter favorite that predated the introduction of quiche to our culinary vocabulary. Softened onions were loaded into a prebaked pie crust and then topped with a delicious mixture of eggs, cheese and cream.

I wasn’t able to try the recipe until this week, but the end result was a rich treat, substantial enough to be a main dish, if you’re looking for a meatless alternative, one that’s perfect with a garden salad on the side. Or it could be a warming side dish with almost everything, including steak, chicken, fish and pork chops.    

I did have one problem with this recipe, which I found on Serious Eats, and it was a good reminder that recipes are guidelines, not written in stone. The original called for 4 onions without mentioning size. I somehow knew that those gargantuan yellow onions in the supermarket were too big, so I only softened three. Even that was way too much. So was the egg filling, which I made with Swiss cheese instead of Gruyere. I had enough of both left over from a deep dish pie to make a second pie.

A slice of crustless Onion Custard Pie

I did make one modification for the second pie. I omitted the pie crust and baked the remainder in a 7-by-11-inch casserole dish for a lower-carbohydrate alternative. It worked perfectly.   

What the internet did not have was a wealth of information on the author, Jake Falstaff. It seems that Falstaff was the pen name of Herman Fetzer, a Cleveland newspaperman who died in 1935. Yet the story, “Merry Christmas,” wasn’t published until 1941 as part of “The Big Snow: Christmas at Jacoby’s Corner.”

Fetzer, or Falstaff, if you will, never knew what that mere mention of Grandma Nadeli’s famed onion custard pie would result in 75 years later.

Onion Custard Pie

10 ounces pie dough or 1 pie sheet
4 tablespoons butter
4 medium onions, peeled and sliced thin
Salt, to taste
Pepper, to taste
1 1/2 cups half-and-half or heavy cream
2 eggs
2 egg yolks
1/2 cup grated Gruyère or Swiss cheese
Pinch of cayenne pepper

Roll the chilled pie dough into a 12-inch round. Line a 9-inch pie pan with the dough, folding the edges in to make double-thick sides. Press the sides in well and prick the bottom all over with a fork. Refrigerate for at least 1 hour.

Crustless Onion Custard Pie

Preheat the oven to 375 degrees. To keep the dough from shrinking while it bakes, line the shell with a piece of foil or parchment paper, then fill the tart with a layer of dried beans or pie weights. Bake for 15 minutes, or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the pastry is an even light golden brown.

In a heavy bottomed skillet, melt the butter over a medium flame. Then add the onions and cook until soft and golden, 20 to 30 minutes. Season with salt and pepper. Taste to make sure the onions are already delicious by themselves. Cool.

Mix together the remaining ingredients. When the onions are cool, spread them in the baked tart shell, pour in the custard mixture, and bake at 375 for 35 to 40 minutes, until the top is puffed and golden brown. Let the pie sit at room temperature for 10 minutes or so to firm up before you cut into it.

Makes 1 or 2 pies.

Adapted from www.seriouseats.com

 

Posted in Featured, RecipesComments Off on A Slice of Pie from the Past