Poco-Cocoa

Things & Stuff

  • Tasting Austin: Cissi’s Market

    This is one of my new favorite places. Cissi’s Market sits right on South Congress, in a hip little center that also houses Mars and Service Menswear, among others. It’s a grocery store, a cafe, a deli and a wine shop all in one.

    There’s a small selection of food, mostly gourmet, ranging from French salted caramels to Rao’s marinara sauce. I love that they carry local products as well…meats, cheeses, produce, and some packaged goods. They have a nice little wine selection, and there is always someone around who will offer to help you pick out the best wine for your meal.

    I haven’t tried the coffee yet, but their display case of desserts is always tempting. We tend to stick to the sandwiches and salads that are prepared fresh while you lounge in one of their comfy chairs or sit a table watching the South Congress crowds roll by.

    I can’t say enough about the food at Cissi’s. Everything is so…fresh, so well planned. There are a few set sandwiches and salads, but they also offer specials, which are definitely worth trying. One week we had a chicken cordon bleu sandwich, teh next week we feasted on a fried green tomato sandwich. Their homemade dill pickles really seal the deal.

    The salads are also great. I usually opt for Thee Brutus, a light romaine salad with thinly sliced radishes, sliced avocado, and a light lemony dressing. You can top it with roasted chicken, too.

    Probably my favorite items at Cissi’s are their cookies. They always offer oatmeal-raisin, toffee-almond, and chocolate chip, and except for one time when the cookies were a tad overbaked (and thus crunchy), they have usually been super moist, chewy, and delicious.

    I’ll see you at Cissi’s!

    September 23, 2008
    Austin, Edibles
  • It’s finished!

    I finally finished the recipe index. You can find it on the sidebar under “Pages.” Please let me know if you find any incorrect links, and I’ll be sure to fix them.

    Happy cooking!

    September 21, 2008
    Random Thoughts, Recipes
  • Stars at Starlite

    This week I was invited to a media tasting at Starlite downtown. I’ve eaten there several times before, and have always enjoyed my meals. They’ve recently changed things up a bit, renovating their upstairs dining room and offering two different menus: an upscale menu upstairs and a bistro menu downstairs.

    I was so excited to be invited to the tasting…I was able to meet up with people I hadn’t seen in a while, like Joe and David from Tipsy Texan, and I met a lot of great people, including Associate Publisher for Edible Austin, Jenna Noel, and the new food editor for the Statesman, Addie Broyles.

    As for the food, it was enjoyable, with some hits and some misses. The caprese salad was good, though I was hoping for redder, riper tomatoes. The Caesar salad was a bit dry and boring, but the potato gnocchi were great…light and flavorful in a parsley pesto, and not at all gummy, which happens so often with gnocchi. The croque madame was totally delicious, with toasted brioche, ham, gruyere and a fried egg on top (in my book, it’s hard to go wrong with fried eggs). The fries on the side were good but not wonderful. The duck confit was served with sweet potatoes and warm frisee; everyone agreed this dish was a standout. Finally, the roasted salmon with lentils and spinach was tasty…the lentils were perfectly seasoned with a great texture, and the salmon was good, if a little boring. Dessert was a single spoonful of chocolate mousse, rich and velvety.

    We tried a few cocktails as well…the Pimms Martini (Pimms No. 1, Hangar One Kaffir Lime, lemon and sugar) was good but not great, and the Man Ray (plymouth gin, rosemary, citrus, and organic Q-Tonic) was just a bit off. The Candide (coconut puree, light rum, dark rum and palm sugar) was sweet and summery, but the standout was the sour cherry rita (tequila, cointreau soaked cherries, lemon and cherry brandy)…tart and sweet, with a lovely cherry flavor. 

    Overall, the meal was good, and I’d be interested in trying the upstairs fine dining menu. I love their upstairs bar and lounge area, (so cute and cozy) so it might be worth it just to stop by sometime for a sour cherry rita. I’ve found the service to be a bit on the slow side, so definitely visit when you have plenty of time to enjoy the food and company.

    Starlite
    407 Colorado Street
    512.374.9012 

     

    September 20, 2008
    Austin, Edibles
  • Warm Quinoa Salad

    I really need to remember those ingredients that I always seem to love…things like feta, and pine nuts, and quinoa.

    I think I’d like to use this recipe as a jumping-off place…you could basically roast any veggies, toss in any fresh greens, mix with the quinoa, and top it off with any cheese. Roasted peppers and arugula and fresh mozzarella one day, green chiles and field greens and colby-jack the next.

    I tweaked this recipe quite a bit from the original, and I really like how it turned out. Also, Justin says it’s just as good cold the next day. 🙂

    Warm Quinoa, Spinach & Mushroom Salad

    • 1/4 cup red-wine vinegar
    • 1/3 cup olive oil
    • Coarse salt and freshly ground pepper to taste
    • 8 ounces fresh shiitake mushrooms, stems removed, caps halved
    • 16 ounces fresh cremini mushrooms, sliced
    • 1 1/2 cups quinoa
    • 6 ounces baby spinach
    • 1 cup crumbled feta cheese (4 ounces)

    Heat the oven to 400 degrees. In a small bowl, whisk together the vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    On a large rimmed baking sheet, toss the mushrooms with half the dressing (reserve the rest); roast, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.

    Meanwhile, in a small saucepan, combine the quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover and simmer until the liquid has been absorbed, about 15 to 20 minutes.

    Place the spinach in a large bowl; add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with crumbled feta and serve immediately.

    Makes 4 servings.
    Adapted from Everyday Food: Great Food Fast.
    September 18, 2008
    Recipes
  • Etsy love: Moop

    I love, love, love my Fraulein tote. Moop makes the best bags…so well made, and so beautiful, too! They have a couple of other designs I’d love to have, too, but I just can’t justify it since my Fraulein tote is still in excellent condition. I carry it to work every day, and I’ll keep on carrying it until it falls apart. Which, seriously, may not ever happen…I’m not kidding when I say this thing is well-made!

    So anyway, go buy some Moop stuff. Seriously.

    September 13, 2008
    Everyday Life
    fun finds, handmade
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