A great foodie week!
First up, was a Paella in the Parking Lot party. Chef Pedro from El Meson, prepared two pans of fabulous paella. I am looking forward to going to his restaurant and getting my own that I don’t have to share with 40 other people!
Next up was a spontaneous dinner at Monica Pope’s reinvented restaurant Sparrow Bar + Cookshop. The industrial-chic decor was very cool, the new menu was enticing, and the food was great. We started off with an order of Chickpea Fries, which made my son very happy. Chef Pope shared that recipe in the cookbook Green Beans and Guacamole (all proceeds from the sale of the cookbook go to ARC).
We also paid a family visit to an old favorite, Luling City Market. We think this joint has some of the best barbecue in town. The tangy mustard-based sauce is one of the restaurant’s most popular items, and it claims to ship it all over the world. The restaurant reminds me of a smoky Cheers. No matter what day of the week you go in, or what time, for that matter, you will find a bunch of “Norms” sitting at the bar, just kinda hanging out and drinking.
And last but definitely not least, here is a Peach and Arugula Salad that was the star of our Sunday dinner (recipe follows):
It has two secret ingredients. The first is peaches from Frog Hollow Farm. These are no ordinary peaches. My husband surprised me by ordering a box after he read about them in the New York Times. The second secret ingredient is a few drops of Saba, which according to the label, is “cooked grape must.” It is reminiscent of a syrupy balsamic vinegar, only ten times better. If you haven’t ever tried it, I strongly encourage you to do so. It’s expensive, but a little goes a long way.
|PEACH AND ARUGULA SALAD|| |
- 4 cups arugula
- 2 fresh peaches, pitted and sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Saba
- Salt and pepper, to taste
- 2 tablespoons chopped macadamia nuts (optional)
- Divide arugula between two salad plates. Arrange peaches decoratively on top. In a small bowl, whisk together olive oil, balsamic vinegar, and Saba. Season dressing to taste with salt and pepper. Drizzle dressing over salads, sprinkle macadamia nuts over salad, and serve.