Love, alas, is a fickle emotion, so you must cherish it for the fleeting moment in which it graces you.
Love, alas, is a fickle emotion, so you must cherish it for the fleeting moment in which it graces you.
Titaya’s is back and better than ever! After more than a year of eager anticipation, Titaya’s has reopened with a more modern interior and expanded menu. Prepare for a long wait, even if you arrive early. Austinites love Titaya’s, and those of us who were die-hard fans before the remodel happily waited up to two hours for some of the best Thai food in the city. I expected some hiccups, as they just reopened, and the only issue we had was that our main course was slow out of the kitchen. Appetizers and desserts were timely, though. Our waitress was wonderful and kept us informed along the way. We never had empty water glasses and she was friendly and helpful with the menu.
A few things to keep in mind when you go:
I’m so glad I went into the new Titaya’s with an open mind and a very empty stomach. I had such a great experience, was happily stuffed, and I can’t wait to go back soon!
What to order: Items we had that I can recommend are:
Appetizers - Sweet Corn and Taro Fritters (addicting!), and the Shrimp Leafy Rolls (add sriracha to the peanut sauce, you’ll be glad you did)
Entrees - Pad See Eiw and the Gang Masamum Gai. The Pad See Eiw has Chinese broccoli in it which is such an underrated vegetable. The Masamum curry is the best example of this curry I’ve ever had.
Desserts - We tried the two desserts available, Black Rice Pudding with Coconut Milk and Lychee, and Pandan Coconut Panna Cotta. Both were outstanding. The rice pudding is served warm, and the panna cotta comes with an amazing ginger tuile.
Our neighbors at the next table ordered the Tom-Kha soup and it smelled heavenly! Our waitress recommended a few items for us try next time: Larb Sake and the Duck Noodle Soup. You better believe I’ll be ordering all of those on my next visit.
Titaya’s Thai Cuisine
5501 North Lamar Blvd., Ste C101
Austin, TX 78751
Hours Of Operation: Tuesday - Friday 11am-2:30pm, 5:00pm-10:00pm; Saturday - Sunday 12:00pm - 3:30pm, 5:00pm - 10:00pm; Closed Mondays
Takes reservations: No
Sweet Corn and Taro Fritters
Shrimp Leafy Rolls
Pad See Eiw
Gang Masamum Gai
Black Rice Pudding with Coconut Milk and Lychee
Pandan Coconut Panna Cotta
Oh Summermoon coffee, how do I love thee? Let me count the ways: 1) Wood fire roasted coffee, 2) Moon Milk, 3) Moon Milk. Oh, and did I mention Moon Milk? Seriously, Summermoon has my favorite cup of coffee, hands down. The wood roasting brings flavors out in the beans I’ve never tasted. Their brewed coffee is rich and smooth; it’s almost creamy on its own. The espresso is bold and earthy with chocolate flavors. And then there is the beloved moon milk. Moon milk is their homemade all dairy add-in for your coffee or espresso. The moon milk is sweet, creamy, and addicting. It complements the wood fired brew perfectly.
Beyond their delicious coffee and espresso drinks, Summermoon is a locally-owned family-run business. It makes me like them even more. They support other local businesses and sell a variety of baked goods, snacks, and healthy meals. The zucchini bread they sell is my favorite. Summermoon recently remodeled their interior so it’s very work friendly. Individual desks and comfy chairs make it a great place for solitary contemplation or an intimate conversation. Their outside deck is the perfect place to gather with friends for an intellectual debate over a perfect cup.
What to order:
My favorite drink is the Halfmoon Latte. It’s bold, creamy, but not too sweet. You also can’t go wrong with their brewed coffee. Just add moon milk to your taste. During the warmer months I recommend the Wintermoon. When I was last in they now have moon pops; moon milk frozen treats. How awesome is that?!
Summermoon Coffee Bar
3115 1st St S, Suite 1B
Austin, TX 78704
Hours Of Operation: Monday-Friday 6 AM - 12 AM, Saturday 8 AM - 10 PM, Sunday 8 AM - 8 PM
Takes reservations: No
Clockwise: brewed coffee with moon milk; Halfmoon Latte; zucchini bread
Here’s a quick, easy, and decadent treat you can make for you and your sweetie this Valentine’s Day. This Strawberry Chocolate Pie looks like you spent hours, when the actually work time on it is less than 20 minutes (1 hour total with chilling time). It’s a bit messy to eat, but that makes it all the better!
Easy Strawberry Chocolate Pie
1 pre-made graham cracker pie crust
1/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 cup heavy cream
25-35 fresh strawberries, washed and stems removed
1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips
Happy Valentine’s Day!
Beets are one of my favorite veggies. I was the odd child who loved beets and asked for more. Growing up my mother would boil, peel, and serve as an extra side dish, probably to add some color to our plates. Canned beets were usually in the pantry too, for those nights when heating up canned food was all that was going to happen. Now that I have a more refined palate (read: pretentious), I get a little fancy with my beets. Here’s a recipe for my favorite beet salad:
Beet and Chevre Salad
2 medium raw beets
1/4 c balsamic vinegar, reduced
1 oz fresh chevre, crumbled
3-5 fresh basil leaves, chiffonade
salt and pepper to taste
And there you have it. A simple, delicious beet salad. This recipe is a classic, and my take is no exception to that. Enjoy!
The Meyer Lemon Fairy, (aka Kristina of Girl Gone Grits) bestowed a large box of delicious, bright yellow, juicy Meyer lemons upon me a few weeks ago and I have been in a lemon frenzy ever since. My Vitamin C intake has dramatically increased, which is good since cold and flu season hit me hard. I decided to make a few special lemony recipes, but mainly I substituted the Meyers for other acids I use regularly, with delicious results!
Meyers are less tart that your average lemon and, to me, have a more complex citrus flavor than standard lemons you find at the grocery store. They work really well in sweets, but I used them primarily in savory dishes over the past few weeks. I made a lot of things with the Meyers. I may have gone a little overboard, but I’m not complaining. Here is an abbreviated listed of what I made:
As you can see, I’ve had a tasty past few weeks. The lamb was the biggest hit. We made it for Christmas dinner and I’m sure it’s going to become our regular Christmas meal going forward. Melt in your mouth lamb with the sweet and sour of the pomegranate complemented by the brightness of the Meyer lemons. Yum! I used this great recipe from BBC Good Food. I adjusted it slightly and added the lemon zest as well as the juice to the recipe, which was a noticeable improvement.
The Meyers worked really well with the red snapper. So often lemon can take over the taste of fish, but in this case the flavors blended perfectly. I made the fish up very simply with olive oil, Meyer lemon slices, fresh fennel (bulb and fronds), and salt. I roasted it in a 375 degree oven covered at first and then finished it uncovered for the last few minutes to brown. Perfect, flakey, lemony fish!
The salad dressing is of my own creation. I whisked ¼ cup of Meyer lemon juice, 2 tablespoons of balsamic vinegar, ½ cup of olive oil, and salt, pepper, and garlic powder to taste. Mix in a bowl and whisk until emulsified. I used it to dress a simple salad of spinach, arugula, cremini mushrooms and fresh chevre.
I most recently made a lemon meringue pie. I couldn’t find my grandmother’s recipe and the only ingredients I remembered from hers were lemons and condensed milk, so I googled all of the lemon pie recipes that have condensed milk in them and found this great one from Paula Deen. I doubled the amount of zest she listed and I’m glad I did. So tart and sweet and refreshing! I have to admit, I’m pretty proud of that pie. One word of advice: let the pie set properly in the fridge before you do the meringue. If you don’t, the pie will be a bit runny. Still delicious, but not very pretty. It didn’t stop me from enjoying three slices of it, though.
I think the best part of my Meyer mania was figuring out how versatile this fruit is. I found myself squeezing a bit of lemon juice on just about everything or always zesting a lemon into every dish I made. This lemon risotto recipe from Nigella Lawson I just found is set to be the last hurrah of my Meyers. I’m down to my last couple of lemons and I think I’m about to go into withdrawal. They’ve become such a great addition to my kitchen.
Originally posted on Girl Gone Grits as part of the 12 Days of Meyers blog series.
This year we are having a fairly traditional Thanksgiving, but I’m using the fact that it’s just close family to experiment with some new recipes. Nothing too out there, but some distinct variations on the same-old, same-old. Below are links to my menu recipes, both old and new. Hope this inspires you to experiment a bit this Thanksgiving!
Roast Turkey: This is my go-to turkey recipe and has been for years. I don’t brine before, but I think that using cheesecloth to aid in basting is one of the greatest ideas ever. Thank you Martha Stewart!
Lucyle’s Thanksgiving Dressing: This is my grandmother’s recipe and one of the traditional menu items that will never change as long as I’m alive. This cornbread dressing is Thanksgiving to me.
Mashed Potatoes: Not sure how I’m going to make them yet, but this Food Network article on 50 Mashed Potato recipes is great inspiration. Fennel-Orange potatoes? Yum!
Vegetable Gratin: I’m putting a spin on my brussels sprouts gratin by adding cauliflower and parmesan to the recipe.
Green Beans and Carrots Gremolata: I’m taking this Ina Garten recipe, adding carrots, and subbing walnuts for pine nuts.
Sweet Potato-Coconut Casserole: I usually make a traditional sweet potato casserole, mashed with little marshmallow’s on top, but this recipe looked too good not to try.
Cranberry-Pomegranate Relish: Making my own cranberry sauce has never been my forte, but I love pomegranates, so this recipe is worth a go, and so simple!
Deep-Dish Pumpkin Meringue Pie: I’m usually a traditionalist when it come to pumpkin pie, so I’m unsure about the meringue. If all else fails, I can scrape it off and pull out the whipped cream. :)
Thin Apple Tart: Even if this tart doesn’t taste amazing, I really hope I can pull of the rosette pattern the recipe creator has in the pictures. Simply beautiful!
Dinner Rolls: Taking the easy (and delicious!) route and ordering rolls from Easy Tiger. My favorite bread in Austin!
Having written this all out, I may have bitten off more that I can chew. Wish me luck! I hope your holiday cooking is a success, too.
We’re baking again and this time it’s for our neighbors effected by the Halloween floods. Join Austin Bakes this Saturday, November 30th from 10AM-2PM. We are looking for volunteers to bake, help sell at one of the 5 locations, and of course, donations.
I’ll be heading up the sale at Whole Food Downtown on Lamar between 5th and 6th Streets and I’d love to have your help or see your gorgeous face with a donation!
The locations where you can get delicious goodies are:
So, what to bake? Items I’ve seen do really well at previous bake sales are pretty cookies and cupcakes, unique items like preserves or goodies with different flavors, and holiday specific treats. Be sure to wrap them up all pretty so they’ll sell and the health department will be happy. I’ll be making ginger cookies, chocolate covered candy canes and pretzel rods, granola, and probably a few dozen cupcakes ‘cause I like a challenge!
If you’d like to volunteer to bake or sell you can sign up here.
If you can’t participate please consider making a donation through our FirstGiving page benefiting Austin Disaster Relief Network.
I’m proud to say that this is the fourth bake sale held by Austin Bakes and I’ve participated in all of them! We’ve raised over $40,000 to help those effected by the earthquakes and tsunami in Japan, the fires in Bastrop and Central Texas, and the explosion in West. Join us this Saturday and pick up a delicious treat for you and your family.
The Austin Food Blogger Alliance identifies a local non-profit every year and gives them our philanthropy focus. This year’s event will be at the Le Cordon Bleu culinary school in the Domain, who will cater the appetizers as well. Sip on libations provided by Treaty Oak Distilling, T1 Tequila, and Hops and Grain. Enjoy cocktail themed cupcakes courtesy of Sugar Mama’s Bakeshop, SugaPlump Pastries, Delish, Blue Note Bakery, Butter Stick Bakery and Crema Bakery and Cafe. Cocktail attire is encouraged.
Get dolled up and come enjoy a fun evening, good food and drinks, and a silent auction chock full of fantastic items. Hope to see you there!