Blue Star Cafeteria

Blue Star Cafeteria.

Not quite a cafeteria. Blue Star is a sleek, clean cafe. A modern diner with retro lighting and deco that serves up ordinary food with a twist.

Our meals were decently priced but the dishes were nothing more than a-okay tasting. I guess it is a cafeteria after all.

Perfect Pumpkin Chip Cookies

Sorry dears, no picture this time. I hope you will still consider this recipe. In general, I strictly avoid recipes without pictures. I am rather visual and prefer to have something to serve as a guide and means of comparison, but I assure you these cookies (should) turn out a lovely golden brown with a hint of orange in color.

These chocolate chip pumpkin cookies truly are impeccable in their simplicity and spiced goodness. I went on a hunt to find a pumpkin cookie that still tasted like a cookie. I'm quite particular about my chocolate chip cookies. I want something chewy and gooey that still maintains it's freshness the next day and doesn't dry out and get hard. But when it comes to pumpkin cookies, I often find them to be cakey and taste more towards the likes of a muffin top. Every single recipe I found - and I did in fact venture out of my realm of trusted websites and blogs - presented recipes for such cookies and so none were suitable. I realized then that I was taking the wrong approach. I closed all of those windows and went back to basics. If I want it to taste more like a chocolate chip cookie, then well, I suppose it should have been obvious that I start with one.

Essentially I took this recipe for Guittard's Original Chocolate Chip Cookie - but really just take your favorite trusted chocolate chip cookie recipe unless you're making cookies for me, of course - and add everything that you find in pumpkin pie! The cookies were softer because of the pumpkin, but really lovely and with one bite, my friends and I drifted off to pumpkin heaven.

Perfect Pumkin Chip Cookies

Ingredients

- Fresh Chocolate Chip Cookie Dough (You know, the amount that always says it makes several dozen, tiny cookies, but really makes about 2-3 dozen)

- 2/3 Canned Pumpkin* (I suppose you could try this with fresh pumpkin, but I can't tell you how this will change the texture of the cookie, could in fact help make to cookie less on the soft side and more on the chewy cookie side)

- 1.5 tbs. pumpkin spice** (a combination of ground cinnamon, ginger, nutmeg, clove, allspice)

- 2 handfuls of pecan halves (make the cookie taste like Thanksgiving)

Directions

If you've got the chocolate chip cookie going in the kitchen, I say before you add the chips to make things easier for yourself, spoon in the pumpkin and the pumpkin spice, and work it in really well. If you're not frightened of raw eggs, give the dough a go and see if it's spiced and pumpkin-filled to your liking. Go easy on the pumpkin. If you add too much, you'll get a muffin and we are not baking for moose! Follow up with a bag of only the best packaged chocolate chips - Guittard semi-sweet - or venture into bulk foods or imported chocolates section and find yourself something you trust. Then nicely chop the pecans to your liking and stir the dough till everything is mixed in evenly.

Spoon out dough about two inches apart on parchment paper lined cookie sheet if you have it, otherwise leave the pan ungreased. Bake for about 10 minutes until golden turning around halfway. I find that not everyone appears to make cookies on cookie sheets. Seriously guys, it makes a difference in how the cookies turn out. I like my shiny silver cookie sheet that, no matter how bad it's been scratched, never fails to bring my cookies to that perfect consistency.

*There's now a company besides Libby's that cans pumpkin, and it's organic! Farmer's Market Organic Pumpkin. I have seen it at Whole Foods, not sure where else you can find it.

**A word of advice. Buy your spices from the bulk foods section. It's definitely cheaper in the short run and the long run since you don't have to pay for packaging! Plus, spices taste better fresh. Who wants to eat ground ginger that's been sitting in your cabinet for God knows how long?

My friends enjoyed these cookies very much, one of whom was my best friend and coincidentally my best/worst critic. I know when it comes to sweets, if I have to ask her if she likes it, then the dessert is sub-par, but if she asks for seconds and tells me she likes it on her own repeatedly that it's a hit, and thankfully that was the case this time. Unfortunately the cookies did not live to see the next day - they did, however, make it to the 10 o'clock showing of Prince Caspian at the dollar cinema 'cross town - so I cannot tell you how they taste the following day or any number of days after. But when I make these again, assuming they last more than 2 hours, I'll edit this entry and let you know.

I also plan to experiment again and see if I can come up with a Pumpkin-less Pumpkin Pie Cookie that imitates a pumpkin pie but maintains more the of the chocolate chip cookie texture that we have all come to know and love. I think I'll try making chocolate chip cookies again, but only add the pumpkin pie spice or maybe toss in some dried pumpkin shavings if those exist.

Now, if anyone has any recipes calling for cherry preserves, I'll be off to the kitchen. And as they say in Kenya, tigara buya (stay well)!

Cheaper by the cheesecake?

That's right. Cheesecake Factory Cheesecake. One Dolla Fiftee.

In celebration of the Cheesecake Factory's 30 Year Anniversary they served up $1.50 slices (normally about $7 or $8) to dine-in customers. Yes, we all know the cheesecake is great but the food here isn't even worth mentioning. The Cheesecake Factory can't do food right. Karina's salad was gross. My grilled cheese on egg bread was lacking that buttery crunchy toast and the cheese wasn't even melted. The Rachels thought their Four Cheese Pasta was alright, but the others didn't even bother ordering entrees. Food here is always terrible. Their partner restaurant Grand Lux at least can do food right.

Our selection of cakes:

White Chocolate Macadamia Nut Cheesecake with Caramel - White chocolate cheesecake is nice if you're not look for an overload of milk or dark chocolate, but I'll have to say the whole macadamia nuts doesn't seem to fit in well with the cheesecake. It's like they tried to jam the wrong puzzle piece in just 'cause it kinda sounded nice together. It really does make a much better cookie.

Godiva Chocolate Cheesecake - My favorite. I prefer the delicate, light texture and the smooth blend of chocolate and the cheesecake.

Oreo Mudslide - The only one that was actually too bothersome to eat. It took forever to muddle through one spoonful. Just way too rich.

Chocolate Chip Cookie Dough Cheesecake - Essentially cheesecake atop traditional cookie dough. You get exactly what you ask for.

I don't really have anything to say about the Tuxedo Creme other than it was good and well-decorated on the plate.

Another friend ordered banana something or the other. It was blah-tasting. That whole banana creme flavor tastes artificial to me. I think my friend Shyam put it well. It tastes like Laffy Taffy. It also didn't look very appealing on the plate. That cake needs some work!

On the whole, Cheesecake Factory has good cheesecake. Lots of choices. Just pick the best ones! Be ready to cough up eight bucks a slice (they've upped the price, and dropped in size) except on what we all hope will be a yearly celebration of $1.50 cheesecake.

Baked Butternut Penne

Baked Butternut Penne

My take on this recipe: http://www.epicurious.com/recipes/food/views/BUTTERNUT-SQUASH-AND-HAZELNUT-LASAGNE-105911. I guess this is what happens when you buy all the stuff to make lasagne and forget the noodles! For as long as I spend making grocery lists and analyzing recipes, when I get to the grocery store I get distracted by all of the different foods shouting out to me. Shopping with me is like setting a little kid loose in candy store. And with all the good stores sampling out delightful desserts on the weekends, I do indeed walk out with a sugar-high (and a money-low). As far as this recipe goes, that butternut tastes good alone!! It would make make an excellent side dish. Especially if you add a little green spinach for color. Dad and I kept snacking on it throughout all the cooking. Bad idea though it's sooo filling. I felt a little full before I even served dinner haha. 

But if you have time, this baked penne is a breath of fresh air when all those store-bought-jar-sauce-pastas start to run together. It's colorful - red, green, white and yellow - and the butternut gives a nice sweet-salty combination. Using freshly grated parmigiano-reggiano makes this dish so I beg you- do not pick up Kraft packaged Parmesan and take the easy way out. I loved this dish because it has a lot of texture with the soft squash and pine nuts that give it a bite. Often you'll find lasagne and baked pasta dishes overrun with marinara. The Baked Butternut Penne has a nice white sauce for a change, but tomatoes are so good I'd rather use diced ones to maintain that taste of light freshness in the baked penne.  Well, I hope you can sit around the table one evening and enjoy this penne with your family and friends!

For squash filling
3 scallions, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3 cloves minced garlic
salt and freshly ground pepper to season 
salt-free Italian seasoning

pine nuts

 

For sauce
3 cloves teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
salt-free Italian seasoning
salt and freshly ground black pepper to season

For assembling casserole:
1 cup finely grated Parmigiano-Reggiano (5 oz) 
15 oz wheat penne, cooked al dente
diced tomatoes
fresh spinach

Preparation

Make filling: 
Cook scallion in butter in a deep pan or wok over moderate heat, stirring occasionally. Add squash, garlic, salt, and pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in Italian seasoning and nuts. Cool filling.

Make sauce while squash cooks: 
Cook garlic in butter in a large, heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour into melted butter, whisking, 3 minutes. Add milk in a stream, whisking. Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and black pepper and remove from heat. (Cover surface of sauce with wax paper if not using immediately.)

Assemble casserole: 
Preheat oven to 425°F.

In a large mixing bowl mix penne, ¾ of the parmigiano, squash filling, diced tomatoes, and fresh spinach. Spread 1/2 cup sauce in a 13- by 9- by 2-inch glass baking dish and cover with all of penne mix. Pour over remaining sauce and sprinkle with remaining parmigiano. Sprinkle Italian seasoning. Bake for 15 minutes.

Summer Fresh Strawberry Lemonade

Sometimes it's not just about the food. Sealing the deal on a home-cooked meal is topping off your deliciously prepared food with a pitcher of a complementing beverage. It is always nice to give the drink a personal touch even if it's not completely home-made by adding something special like fresh fruit. My indian family drinks the same thing with every meal: a glass of chilled water with a slice of lemon to kill the germs and no ice to save your throat...possibly even to prevent unsightly chewing or sucking of ice cubes. 

One night I decided to surprise my parents by serving them America's favorite summery drink: Lemonade. My lemonade of choice is Simply Lemonade. It's a great natural taste at a good price. To spice things up, or more appropriately sweeten and color things up, I pureed a pint of fresh strawberries and added that to the pitcher of lemonade. The strawberries give this drink a bright red, happy color and delightful twist on regular lemonade. I like to leave a few small chunks in the lemonade to keep the drink a little exciting, but to give a completely smooth look be sure to puree the strawberries a good while keeping an eye out for chunks of strawberry.

Quiche Queen Goes Florentine

Quiche Florentine

Mmm, mmm, mmm. Quiche is so good. Especially when that crust is done right, buttery and flaky, it can really complement that savory egg flavor. Naturally, when it came time to make quiche I consulted my favorite gal pal, Martha.

Before we get started here, I'm just going to say when you approach a Martha Stewart recipe, you can either follow it exactly... or what I like to do when I'm feeling a bit lazy is take the easy way out and try to substitute with already prepared items i.e. PIE CRUST. I hate making pie crust. In fact I refuse to make it unless my Daddy is around to roll it out. I'm usually too tired from all the rest of the cooking going on in the kitchen to get to that part. Finding a healthy, tasty pie crust can be quite the task, and your best bet is head straight to Whole Foods or Central Market and pick up some frozen pie crust made without corn syrups and hydrogenated oils. You will also want to watch out for the Prepared Time! Some of the recipes can be quite long or use ingredients that have to be prepared in advance. I always investigate my recipes a couple of days in advance just to be sure I'm well prepared for any surprises good, old Martha might throw me.

Here's the recipe I used to make my Quiche Florentine. I suggest half-ing it unless you're planning on feeding a lot of hungry people. One quiche was plenty for my family of five and we definitely had leftovers. Keep in mind, I did serve it with a side dish. As for the recipe, as usual I did not follow it exactly. Dad couldn't find gruyere cheese at the store and picked up swiss instead, but honestly a strong cheese is the key to a flavorful quiche. I like to try any cheeses I haven't tried before if I'm going to rely on it heavily for the success of my dish, and the deli workers are usually willing to give you a taste.

I love how the leaves of spinach swirl in the egg on their own. The quiche becomes a canvas for dancing flowers, and the best part is YOU CAN EAT THE FRAME!

In the end, Quiche Florentine is a buttery delight perfect for breakfast or for dinner. It's so easy if you've got the frozen pie crusts ready to go. If you're a home-made elitist, this recipe for Basic Pie Dough is kid-tested, mother approved. I'm eager to give the quiche recipe another go, but with individual sized pie crusts making it easy to serve guests. Bon appetit!

Kyoto Japanese Restaurant

Kyoto Japanese Restaurant

315 Congress - Austin, Tx

Meal: Veggie Sushi($3), Veggie Tempura($3.50), Edamame($2) - Happy Hour: 6:00-6:45, Mon-Sat

The Happy Club reconvened this week at Kyoto Japanese Restaurant, a sushi bar down on Congress. For whatever reason, I get a kick out of places with a staircase entrance and actually reside on the second level of a building. Maybe I subconsciously feel better about the calories I'm about to consume...as if I count calories.

For half of us, this was our first time to experience sushi. I always steered away from sushi as a vegetarian, which need not be the case. Obviously, there was a much smaller selection on the Happy Hour menu for the 2 Veg-Heads at the table, but it was quite sufficient (Other than what we ordered, miso soup, seaweed salad, and one other thing I can't remember were also offered). The atmosphere was pleasant for dinner conversation and the meal was enjoyable, although the traditional low tables were not as comfortable for the very, old 20-somethings at the table. I recall going to a Japanese restaurant when I was younger where they had built drops below the table for those who cannot handle sitting Indian-style (I think as an Indian, I am still allowed to say this... I'm not sure what they are teaching kindergartners to say these days). Our server happened to be a friend, and he was patient with our inexperience.

While most of my other friends ordered out the wazoo, I split 2 sushi plates and edamame with my fellow vegetarian friend, which naturally left us feeling in need for a later small dinner. I did not care for the edamame. I was told it served the purpose of cleansing the palate in between different sushi plates. The veggie tempura struck me as far better than the other 2 dishes - batter fried sushi with carrot and green bean - but I did also enjoy the veggie sushi made with avocado, cucumber, gobo root, shitake, and kanpyo (As for the traditional sushi, I've asked my friends to leave comments with their impressions on the meal).

A friend ordered Fried Purple Potato to go. Purple potato tastes almost exactly the same as russet with perhaps a softer squash-like texture. My friend appeared to enjoy these, but I did fancy the fried purple potato.

For dessert, I snuck a bite of the red bean ice cream. I am not sure why anyone would eat this. It's incredibly dull. Why eat red bean ice cream encased in dough when I can easily drive to Mandola's or Central Market for gelato. Needless to say no one but our friend who'd lived in Japan previously was compelled to order anything off the dessert menu. We found ourselves not much later at Mozart's for dessert. Choices galore, but I was not ready to spend $6 on dessert just for myself. Everyone else shelled out the cash because, of course, the desserts are delicious.