SXSW: The Food I Ate

Austin is a foodie town, brimming with amazing restaurants and any type of food truck one could imagine. Being in town for the SXSW festival, I wanted to make sure that I experienced a little bit of everything in addition to eating at the actual parties. Here's a quick rundown: 

Day One: This fourteen hour day had me in a bit of a daze because of my 14 hour drive the day before. But you guessed it, BBQ! From the legendary Franklin's BBQ. Delicious and worth the wait. 

Day Two: I'm a major fan of Pinterest, so naturally I headed up to their super cool party on Rainey Street. They had life-sized monitors from which to pin your favorites. I was in heaven. Not to mention delicious tacos and free drinks. Thanks Pinterest!   

Day Three: Food Truck Day! After a few inspirational sessions on Marketing and Branding, I headed up to Rainey Street again to hit the food truck lot. It was a tough decisions, SO many choices. I settled with a Gyro from Big Fat Greek Gyros. The name says it all. Delicious! 

Day Four and Five: Cheese, Cheese and more Cheese! Thanks to the State of Wisconsin. I was walking out of a very serious and Debbie Downer session on internet fake news tactics and saw a long line outside of a conference room. Then I heard someone yelling cheese. Wisconsin had over 100 cheese with all the fixings AND WINE in one room. I can't remember feeling so happy. It was dreamlike. I felt like I was in Willa Wonka's Cheese Factory. Of course, I ate at other places that day but this was the highlight, so much so that I snuck a big plate of cheese out for my starving friend Allen, pictured here. 

Day Six: Met with an old college friend and sorority sister, Shannon and her buddy for drinks at The Ranch. After a few drinks, they insisted that we check out Tumble 22 for some seriously delicious fried chicken. You choose the heat: wimpy, hot, dang hot or fire in the hole. I went with hot, which had my mouth on fire so I cannot imagine the hotter options. I will definitely hit this spot up next time. 

Day Seven: By this day, I was running out of steam. The festival had turned mostly to music so I thought I would spend the day running around Austin. A few days before I had been standing in line for a movie - Eighth Grade, so I had a few hours to kill and the guy next to me, a film teacher from the University of Rhode Island. He was raving about Cherrywood Coffeehouse. So I thought I would check it out. The best breakfast taco I have ever eaten. The outdoor seating had a band playing and it was all around a super chill place for breakfast. Austin is super dog friendly so Bailey got to run around and chase some birds while I ate. 

That evening, I ventured down to S. Congress. My favorite Austin neighborhood. Music was playing everywhere. It was a cool vibe and was the best final night in Austin. I've always loved S. Congress cafe so I stopped in for a sangria and a fabulous duck and oyster gumbo. I walked around a little bit more and took in all the great music. I wasn't really hungry but since when has that ever stopped me. I realized that I was craving some Tex-Mex. Curra's Grill was exactly what I was craving. I had the enchiladas. 

Those are the highlights! I ate a lot of food but walking around for 12+ hours for seven days in a row I didn't feel guilty. Until the next time! 

Carmelized Onion, Red Pepper, Mushroom Frittata

Happy Easter 2009 - Easter Frittata

1 Tbsp. Olive Olive
1/2 medium onion sliced very thin
1/4 cup sliced red pepper
2 large white mushrooms sliced thin
5 Eggs Beaten
1 tbsp fresh thyme
salt and pepper
3 Tbsp. shredded cheese (I used Colby Longhorn)

Pre-heat over 350 degrees.
In an overproof skillet, heat olive oil over medium heat. Add onions and carmelize for about 10 minutes. Add the thyme, red pepper and mushrooms. Cook for about 5 - 7 more minutes. Lower heat just a bit and add the beaten eggs. Let cook and set for about 6 minutes with the cover on. Remove cover and sprinkle shredded cheese over frittata. Put in over for 3 minutes or until cooked through. Remove from oven, losen the frittata with a spatula around the sides. Cut into 4 pie slices and serve with toast.

Cauliflower Marranca Madness

Cauliflower Marranca Madness

The other night I was wondering what to do with a big head of cauliflower. I flipped through the Moosewood Cookwood and found this awesome recipe. I changed it a bit to incorporate the block of pepper jack cheese.

1 cup long-grain brown rice

2 cups water

2 cups mushrooms, fresh -- sliced

1 large yellow onion -- finely chopped

2 tbsp olive oil

1 whole lemon

1 large head of cauliflower -- cut florets & stems

1/2 cup chicken or vegetable broth

1 teaspoon dried basil

2 garlic cloves -- crushed

1/2 teaspoon salt and pepper -- to taste

2 cups pepper jack cheese -- shredded

Combine rice with water in a rice steamer. Let steam for 45 minutes or until rice is cooked.

While rice is cooking, in a large skillet over medium heat saute mushrooms and onions in olive oil and juice of one lemon. Set aside.

Heat another large skillet with one tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute, then add cauliflower and basil. As it heats up, add broth and stir quickly until broth is absorbed. Add salt and black pepper to taste. Saute for about 8 minutes or until cauliflower softens.

Combine cauliflower with cooked rice and onion/mushroom mixture in a 9 x 13 casserole dish, mixing thoroughly. Layer entire top evenly with pepper jack cheese.

Bake covered at 350 degrees for 30 minutes - until cheese melts. Remove cover and bake 5 - 10 minutes more until cheese browns slightly. Serve immediately.