Tag Archive | "Dough"

Andrew Weissman Wins Mentor Award

Andrew Weissman

Andrew Weissman of Il Sogno and the Sandbar, both at the Pearl Brewery, 200 E. Grayson St., won the Mentor Award this week from during the website’s first Austin-San Antonio Rising Stars awards party.

Weissman, who originally owned Le Rêve, was cited for shaping a new generation of local talent. Some of the people who have worked for Weissman include Doug Horn of Dough, Chris Carlson of the Sandbar, Byron Bergeron of Fig Tree Restaurant, and Michael Sohocki, whose Restaurant Gwendolyn is in the former Le Rêve location at 152 E. Pecan St.

Sohocki was honored by StarChefs for Sustainability Chef. Jason Dady was one of two Restaurateurs of the Year, with Austin’s Tyson Cole. Jeret Pea of the Esquire Tavern and Quealy Watson of the Monterey were also among the San Antonians honored.

It’s been a busy week for Weissman, who also cooked Wednesday for 65 guest chefs and members of the Culinary Institute of America’s board. The list included Thomas Keller of the French Laundry and Per Se, Roy Yamaguchi of Roy’s, and Charlie Palmer, all of whom were filled with praise for the dinner at Il Sogno.

Weissman hadn’t met Yamaguchi before and really enjoyed talking with the chef, known for showcasing the seafood of the Hawaiian islands in spectacular ways.

For more information on Il Sogno, call (210) 223-3900.

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Dough’s Owners to Be on TV’s ‘House Hunters’

Dough's owners will be featured on "House Hunters."

Doug and Lori Horn, owners of Dough Pizzeria Napoletana, 6989 Blanco Road, will be featured on an upcoming episode of “House Hunters.”

The HGTV show filmed the couple as they were shopping for a family vacation home in Connecticut. They were also filmed at their restaurant here in town and at Bluebonnet Farms in Seguin. The restaurant uses lettuces grown hydroponically at the farm.

The Connecticut home, which the Horns bought in Essex, does not mean that the couple will be moving, they say, and it will not affect the operation of the local favorite pizza restaurant, which has also been featured on “Diners, Drive-Ins and Dives” on the Food Network.

The exact air date of the “House Hunters” episode has not been set yet.

For more on Dough, click here or call (210) 979-6565.

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Real Simple Pie Crust

From Real Simple magazine comes this easy crust.

Real Simple Pie Crust

2 1/2 cups flour, plus more for the work surface
1 teaspoon kosher salt
1/2 cup solid vegetable shortening, chilled
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
1 large egg
1 tablespoon white vinegar

In a food processor, combine the flour, salt, shortening and butter until the mixture forms pea-size crumbs. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup (you may want to use a little less if your kitchen is extremely humid). Slowly add the egg mixture to the flour mixture, pulsing until a soft dough forms.

Divide the dough in half. Shape each half into a flat disk. Wrap in plastic and refrigerate for at least 1 hour until ready for use.

On a lightly floured surface, roll out 1 disk into a 14-inch circle. Place in a 2-inch deep 9-inch pie plate.

Fill pie with your choice of filling.

Roll out second disk of dough into a 14-inch circle. Drape it over the pie and trim the edge to a 1/2-inch overhang. Fold under, pressing to seal. Crimp the edge, if desired.

Bake according to pie recipe.

Makes 1 double pie crust.

Source: “Real Simple: Easy, Delicious Meals,” edited by Lygeia Grace and Kate Merker

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Baked for Christmas: Dresden Stollen, Fig and Nut Cake

Dresden Stollen 26

“Christmas baking, cookies, cakes and candy-making” — it’s so alliterative,  someone should have written a song.

Fig and Nut Cake1Here are two more reasons to do some baking in the next few days: Dresden Stollen with Cranberries is a yeasted bread full of almonds, dried fruit and marzipan. Eat it warm out of the oven, dusted with powdered sugar, or, as Kristina Mistry suggests, slice it, toast it and slather it with butter.

Italian Fig and Nut Cake is really not as sweet as a cake, but sweeter than ordinary quick breads. The chunks of chocolate, dried fig and hazelnuts are perfect accented with bits of lemon and orange zest.  You also can make this cake with candied orange peel or lemon peel if you like. It’s great with hot coffee or cold eggnog.

There’s still time to turn on the oven and bake before Christmas, and these two specialty breads are sure to make the crowd happy — even if they don’t actually sing.

Dresden Stollen 27

Dresden Stöllen with Cranberries

Fig and Nut Cake2

Italian Fig and Nut Cake

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SavorSA’s Recent Good Stuff: Gone, Not Forgotten


We strive to serve up San Antonio’s food, drink, market and restaurant news fresh each day.  Last week, we were among the first to bring you news from Le Rêve and the new Green Fields Market,  plus a review of the popular pizzeria, Dough. We also dished out some great recipes, including three super wing treatments, and vegetarian and raw options in honor of National Vegetarian Month.

While some of our recent posts may have disappeared off the front page of SavorSA, many are still timely and easy to find. You can click on the links below.

Cookbooks: Nothing bland about ‘The Spice Kitchen’

Daily Dish: Republic House dishes up the blues

Daily Dish: Bin 555 Announces Holiday Food Challenge

Daily Dish: Explore Tastes at GO TEXAN Round-up

Recipes: Finger Food for Anchovy Lovers

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The Hot List: If You’re Not Warm Enough Yet …

PepperOnFire1Monday it’s a burger laced with the hottest chile pepper in the world,  Tuesday it’s Thai, Wednesday it’s a ridiculously popular (cooked in a hot oven) recipe —  and the list goes on.  Enough with the hot food, you say? We’d like to stop, we really would, but we’re on a (hot) roll.

1. The Four Horseman burger at Chunky’s Burgers & More, 4602 Callaghan, tops the list. Not only does this fiery burger contain jalapeños and serranos, it builds on the heat with habaneros. But it doesn’t stop there. The Scoville, or heat chart-topping ghost peppers are added for extra oomph. Though the burger is only a half pound, it isn’t the size but the heat level that counts here. The cost is $15.99, or it’s free if you can eat it all in accordance with house rules.

2. If you like spicy food, Thai food has to be high on your list. But not all heat levels are the same. The most tongue-searing temperatures we have found have been at Siam Cuisine, 6032 FM 3009, Schertz. When the server asks you how hot you want your dish, just say you want it “A.J. hot.” A.J. Kaewlium is the chef, and this is the incendiary level she likes her food. Don’t say you weren’t warned.

3. The hot foodie movie of this hot, hot summer was “Julie and Julia”.  After watching the film, foodies started making boeuf bourguignon in droves —whether they were making it again, after a long hiatus, or for the first time.  SavorSA ran the recipe and it is remains one of the top hits on our website. Click here.

4. At Garcia’s Mexican Food, 842 Fredericksburg Road, the habanero salsa comes in a plastic squeeze bottle and invariably with a warning from the server — “This is hot, you know?” We know and we like it that way. Some of us might dot it on our pork chop tacos, others might pour it all over their Wednesday special.  So many ways to enjoy this pretty orange salsa with a punch.

5. A greater variety of Indian food is making its way into San Antonio restaurants. One of the spiciest treats to arrive is mango chutney, a rich condiment made with green mangoes, lemons (including the peel) and a searing mixture of chiles, ginger paste and mustard seek. Though you can find this dish at many Indian places, the freshest version we have found is at Bombay Hall, 8783 Wurzbach Road.

6. In need of an extra-strength eye opener? Aldaco’s of Stone Oak, 20079 Stone Oak Parkway, has a mix-your-own Bloody Mary bar that it offers Saturday and Sunday during its brunch. Add as much hot sauce and black pepper as you like, and let the remains of the previous day wash away.

7. Heat can be measured in various ways. At several Italian places in town, the pizza ovens are hotter than you might ever want to cuddle up to. The ovens in at least three places — Dough Pizzeria Napoletana, 6989 Blanco Road, Il Sogno, 200 E. Grayson St. at the Pearl Brewery, and Grimaldi’s Pizzeria, 15900 La Cantera Parkway at the Shops at La Cantera — vary in temperature from 900 degrees to 1,200 degrees. What that means is, you’ll get a good charred crust on your pie. And if you want spicy heat on top, just reach for the pepper flakes.

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