inca kola and saltenas

for the most part, i was raised in houston. my parents moved here when i was 3 and my sister 1. we didnt join our parents for another 5 or 6 years. so doing the math, ive been here for almost 20 years.

and even to this day, if i dont know something that is popular in american culture, i use the excuse that i am a foreigner.

that being said, i also take foods that i grew up with for granted.

have you ever drank an inca kola?
have you ever ate a saltena?

no?!!!!

well then, you my friend have not lived.

i was surprised to find inca cola at hubbel and hudson (in the woodlands). and as for saltenas ... a saltena is a spiced beef or chicken stew encased in a pastry made from lard and annatto. my grandma makes them on the weekends by orders from other bolivians in the city. want an order?

chocolate and peanut butter

this one is for ruthie!

ruthie has compiled a new year's wish list, in which she mentions banana pudding.

as it turns out, i have a dessert at textile and gravitas with banana pudding.

textile: chocolate and peanut butter terrine, banana pudding, peanuts, salted vanilla wafer [pictured]

gravitas: soft ganache, banana pudding, spiced peanuts, cranberry jam

textile - hot new restaurant

read it

alison cook has composed a list of ten great restaurants of 2008. textile made the list.

eggnog

i love eggnog, but am not a big fan of the raw egg most recipes call for (or for that matter, the separating of the whites and yolks ... seems like unnecessary work!) i like simplicity.

eggnog
1 qt milk
2 cups heavy cream
1 Tbsp nutmeg, freshly grated
pinch salt
3 cups sugar
1 cup whiskey
4 ea eggs

heat all ingredients, except eggs, to a light simmer. in bowl, whisk eggs. slowly drizzle in, while whisking eggs, half of the heated milk mixture (tempering). pour egg and milk mixture into the pot with other half of heated milk. heat on low heat whisking constantly. keep mixing until mixture thickens lightly. remove from heat and chill immediately.

serve either cold or warm.

tip: if you cook the mixture too long and the eggs start to curdle, dont worry, act fast. blend the whole mixture well in blender or with immersion blender. chill

to spruce it up:
serve chilled with a dollop of unsweetened whipped cream and bacon streusel.

make a dessert out of it:
serve it with french toast and apple jam.

or better yet, come to gravitas and try it this week.

bon bons

bon bons
Originally uploaded by fuzzzycatt

a selection of our bon bon tray at textile:

bittersweet chocolate truffles, pumpkin truffles, guanaja, white chocolate truffles, pistachio "tootsie rolls", shortbread and smoked brownies

sweet potatoe beignets

sweet potatoe beignets
Originally uploaded by fuzzzycatt

sweet potato beignets, spicy bacon honey, pecan streusel, cinnamon pudding

back to classics

well, this isn't really a classic. i did a version of it about 10 months ago for the america's in the woodlands. and well. its a good dessert, but it needed something else.

soon to come to textile.

sweet potato beignets, bacon honey, pecan streusel, spicy cinnamon ice cream