The Best Oyster sandwich in New Orleans

New Orleans is one those places where you can always find good food and good music.  On my last visit, I stayed in the Warehouse District and it's my new favorite part of New Orleans. So many great restaurants and some cool art galleries.

This delicious delight was from Cochon Restaurant. I ordered an Oyster Sandwich (without the bacon)- because I like oysters and somehow I thought it would be low fat.

Ha!!! I never thought it would be fried oysters -- then I remembered I'm in the South. It's all fried. It was about a billion calories but soooooo good.  I was tempted to go back a second time and get it again.

If you have a visit coming up at Cochon, it's located at 920 Tchoupitoulas Street and is worth dropping in for lunch -- although if you can, make a reservation as there's usually a long wait.  The executive chef is Donald Link who earned a James Beard award for Best Chef South.

PHOTO MOMENT: Gail's Bakery by Marble Arch

This is Gail's Artisan Bakery at 4-6 Seymour Place (by Marble Arch tube stop in London).  She had just opened the shop that day and I couldn't resist taking a photo…and then buying some of her yummies.

Photo Moment: Too many temptations

The Saudis love their sweets and cheesecakes…and sadly so do I.  It's going to be hard to resist these.

Sacramento Cupcake Wars means more cupcakes for me

I'm officially done with all my NPC Competitions for the year...and you know what that means. Yes, that's right.  I can have chocolate again. Whoohoo!

And there is no better way to satisfy my sweet tooth than with cupcakes. Plus, I've actually had a couple cupcake shops call me up over the last month to see if I could interview them, but I was holding back.  What fun is doing an expose on Sacramento cupcake wars if you can't taste as you go?

But I'm not the only one going ga-ga over cupcakes.  The owners of Icing on the Cupcake, Esther's Cupcakes and Drizzle Cupcakes told me they can't keep up with the demand.  In fact, they say customers are asking for more cupcakes in more locations.

Chuck Meridith and Christee Owens are the owners of all four Icing on the Cupcake locations. They opened their first location in Rocklin in 2007 and then expanded in 2010.

“We were bursting at the seams in our original location and there was a cry for more. In 2010 we opened on July 1 in Folsom. The Sacramento location opened in October 2010 and west Rocklin in June 2011,” said Owens.

OLD FASHION GOODNESS IN EVERY BITE

So why are their cupcakes so popular?  Owens says their claim to fame is their scratch recipes. Everything they make –from icing to cupcake bases – comes from old family recipes that they make by hand.

“It’s all these old fashion recipes. It’s different from supermarket cake. It’s dense and rich and very old fashion,” Owens said. “We are known more for our frosting than anything else. We have a butter cream, cream cheese and a chocolate fudge frosting that is just amazing. It’s so old fashion and so homemade. It’s all from scratch.”

Meridith and Owens say Red Velvet is their best selling cupcake followed by their signature cupcake, Pink Delicious. This is a dark chocolate cupcake frosted with pink vanilla butter cream. Their more unusual flavors include maple bacon (only available on Sunday), Chai and Beehive which is vanilla cake filled with Bavarian cream and honey and topped with a honey amaretto butter cream.

“We have at least 15 to 18 bases,” said Meridith. “We are always coming up with new monthly flavors. Right now we are asking our Facebook Fans to come up with October’s flavor.”

But get this...Meridith says their customers aren’t customers anymore. They are more like extended family. They follow them, give them advice on new flavors and are passionate about certain flavors.

“Some people only come on Tuesday because they love the strawberry cupcakes. They know our menus and come on specific days,” Owens said. “We have so many requests from our fans and where they want the next location to go.”

Mmmm....Strawberry.  I know where I'm going to be on Tuesday.

They say they are working on deals for two new locations now, but aren’t ready to announce them just yet.

GOURMET DESSERTS IN THE SIZE OF A CUPCAKE

Esther’s Cupcakes is another one of my favorite cupcake shops.  It's on Fair Oaks and is just as popular as Icing on the Cupcakes. I must say, I love, love, LOVE her Earl Grey and Lavender cupcakes.

Plus, you also have Esther, the baker, the taster and the cupcake maker. 

Esther San is an adorable woman who knows what's she's talking about when it comes to gourmet food -- including her cupcakes.  She opened her shop about a year and half ago and has captured the gourmet cupcake market in the city.

“Sacramento is my home and where my community is. I’m excited to create another Paris or New York here. I mean, why not? We’re ready for more gourmet food,” Esther said. “I’ve traveled far and wide, and have been to all the European cities, Napa and around the US. I want to bring all that and more here. We are ready.”

Esther says she’s not worried about the different cupcake shops in the market place because every customer has a preference. She says even though Icing on the Cupcake is technically the competitor, she sometimes refers her clients there if they live closer or if they prefer sweeter cupcakes.

Esther’s most popular flavors include Meyer Lemon, Vanilla Bean and Crème Brule, but it’s her unique creations that keep her customers coming back for more. Some of Esther’s signature flavors include Green Tea and Caramel Macchiato Coffee cupcakes -- which I haven't tried yet, but they are on my list.

Esther believes desserts are just another part of the meal and that you should be able to taste all the different aspects of the ingredients. You should be able to taste the fruit, the butter, the cream and every element of the dessert. She also says desserts don’t need to be overly sweet. They should be a nice balance of different ingredients.

“I’m a dessert addict. I thought why do cupcakes have to have teeth-hurting icing? Why do they need to be so traditionally sweet?” Esther said. “I wanted to make regular desserts in the form of cupcakes. I enjoy Crème Brule and thought it would be nice to put it in the form of cupcakes.

Esther’s icing is also different from traditional cupcake icing. It’s more like cake icing and the frostings vary like they do on different cakes such as the chocolate ganache icing she has on her chocolate cupcakes.

Like her fellow bakers, Icing on the Cupcake, Esther's sales are booming and she is getting ready to expand.

“I can’t tell you where but we are expanding to a second location by the end of 2011. I plan on opening several bakeries in the future.”

Oh how secrets intrigue me. You know I'm going to be haunting her until she reveals her new location.

NEW TO THE SACRAMENTO CUPCAKE MARKET

Then there's Drizzle Cupcakes. Drizzle is a newcomer to the Sacramento cupcake market. Opening only in June 2011, cupcake designer Rob Porter is still in culinary school and graduating next spring. His cupcake business started with a baby show in May, and has grown almost organically from there.

“I thought I would keep it nice and easy, but in the last month and a half. It’s blown up. I’ve got orders coming out of my ears right now,” Rob said.

Unlike Icing on the Cupcakes and Esther’s Cupcakes, Drizzle doesn’t have a storefront and Rob only accepts online or phone orders. He does have a website, but most of his orders are coming from word-of-mouth referrals. He says he's getting order after order for events like retirement parties, baby showers, store events and more.

“People are saying they’ve heard about my cupcakes and have to try them. They want me to make them two dozen, three dozen,” Rob said. “It was quick. Really quick. I never expected it to do what it’s done so far.”

His most popular flavors are Banana Toffee cupcakes with a praline and cream cheese frosting, a lemon cupcake with fresh blueberries on top and his Vanilla Cherry Almond cupcakes. He says if he’s going to make a lemon cupcake, it’s going to taste like lemon. It’s not going to be so sweet that it’s going to make you pucker. But his true cupcake secret is his icing.

“I have my own frosting that I’ve come up with that’s not your basic butter cream. It’s more flavorful and a little more rich than regular butter cream,” Rob said.

Rob started the business now thinking he would gradually get the word out about his cupcakes. This way when he graduates from culinary school, he would be ready to open up a shop.

“I want to do something like a dessert diner, but on a bigger level. Not just cupcakes, but everything you can imagine dessert-wise,” Bob said.

So, sweet, decadent or whimsical…which cupcake shop is my favorite? I love them all! Plus, there are few others like Vanilla Bean (they have a peanut butter and jelly cupcake that is to die for) and Cupcake Craving that I've also checked out recently and totally recommend.

Hold the bacon, please

Over the last few months, I’ve seen bacon mayonnaise, bacon and asparagus, bacon, bacon cupcakes and even bacon crème brule.

This is all well and good – if you happen to like bacon.

If you’re a non-bacon eater like me, it’s starting to become intrusive when you see that your favorite vegetarian items are now smothered with bacon. I’m sure they taste great, but when my pancakes are served with maple syrup with chunks of bacon in it, then I start to get annoyed.

Of course, I’m sure some of you reading this blog are thinking, “Mmmm…maple syrup and bacon...that sounds delicious” – which I’m sure it is if I ate bacon.

Then there’s this item in the photo that I saw in a sushi place.

Yes, that’s right. It’s bacon sushi. Now, that’s just wrong.

Secret Wish: Be a guest judge on food show



Bobby Flay during taping of Iron Chef America - AP

 This request could not have come at a better time. After weeks of eating bland low-fat food, I received an invitation to judge a cooking competion. Yay!!

You know I love food - really good food, but I bet you didn't know that I've always wanted to be a guest judge on one of The Food Network cooking show.  I've always been reluctant to apply because I don't eat red meat -- but if they ever have an extreme dessert or chocolate challenge and need someone to taste stuff, I am soooo there.

This time I'll be judging the "Who's Cuisine Will Reign Supreme" challenge at Atria El Camino Gardens in Carmichael.  I don't know much about it yet, but I've been told that it will be an Iron Chef-style competition -- which I love.

I also know the chef's competing are Chef Ray Duey from Woodbridge, Chef Susan Stangroom, Chef Ron Barker and Chef John Holloway.  If you're a big Food Network fan then you might recognize Ray Duey from there. He was part of the team that won The Food Network Challenge: “The Rematch: Fantasy Fruit Sculpture".

Can't wait to see what they make.  It's happening on June 23 - just over a week from now.  So cool!

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Ode to a cupcake

It’s 12 days before my fitness competition and while I’m not hungry, I’m starting to make a list of things I haven’t been able to eat in the last 8 weeks.

One of them is this decadent S’Mores Cupcake seen in the photo. It’s the most incredible thing I’ve seen in a long time, and if you ever go to Toronto, then I suggest you add, along with seeing the CN Tower, China Town and the Hockey Hall of Fame, a visit to Nadia’s Cheeky Treats - The Cupcake Boutique. You won’t be disappointed.

Now, if the photo of the cupcake isn't enough to tempt you, I promise the description will have even the most diehard healthy eaters drooling.

THE MAKINGS OF S'MORE GREATNESS

It all starts with a crunchy graham crust bottom.

It sounds simple, but the crust is what makes this cupcake unique from any other cupcake. Without it, it's just a chocolate cupcake with stuff on it. 

The crunchy graham crust is brilliant, but what else would you expect from baker extraordinaire and Toronto's own cupcake Diva, Nadia McIlveen?

But while I love the graham crust, it's only the beginning.  On top of that you have a super-moist chocolate cake filled with marshmallow butter cream, chocolate sauce and mini chocolate chips.

But the S’Mores cupcake isn’t done yet. There’s even more delicious goodness to tempt you.

To top off this incredible cupcake is more marshmallow butter cream drizzled with chocolate sauce. Then there’s a light sprinkle of graham cracker crumbs.

WHAT'S A S'MORE WITHOUT THE TOASTED MARSHMALLOW?
Finally, there is the part we’ve all been waiting for: The toasted marshmallow that makes a s’more a s’more. This is topped with a Hershey’s Kiss for that one last bite of chocolate decadence.

MMMMMMMM…..mmmm…

Are you drooling yet?

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The trouble with goat cheese

I don’t know about you, but I have a love/hate relationship with goat cheese. I swear…some days it’s the best thing to come out of a goat, and the next time I eat it, I’m spitting it out into my napkin.

Crazy? Totally.

This weekend was one of those times. On Friday I picked up a goat cheese and spinach pizza from Whole Foods in Arden. It was awful. After two bites, I gave up on eating it and scraped off all the cheese. Basically I ate soggy crust and called it a night.

But then on Sunday, I ordered this tomato/fennel soup with big chunks of goat cheese from Tuli Bistro in Midtown Sacramento and it was wonderful. So what’s up with that? Am I the only one out there with fickle goat cheese taste buds?

The one thing I do know is that I never know what I’m going to get when I order something with goat cheese so I always have a backup plan just in case it happens to suck -- such as picking it off or if I can’t pick it off, I have to make sure it’s followed with either a fabulous main course or a dessert to wash the yucky after taste out of my mouth.

The good news is that more often than not, the cheese works so I will continue to order it. It's kind of like living on the edge  –even if it’s just about goat cheese.

PS By the way, Yellowtail Jack is in season so if it's on the Tuli Bistro menu get it -- especially if you are a tuna lover. It's not as heavy as tuna and it melts in your mouth. Absolute perfection.

I'm dreaming of a Mexican Christimas

Can you believe that I've lived in Houston for over five months and have never had Mexican food? I know. I can't believe it either.

I told my friend Juanita about this dilemma and she said, "What are you waiting for? Christmas?"

Apparently, I was. This is because it wasn't until the holiday season that I had my first mouthful of real Texan Mexican food.

The first time I had it was on December 20 and I so wish I would have it earlier. It was soooo good.

I was invited to a graduation party for one of our station interns and she was having a traditional Mexican celebration. I had no idea what to expect, especially when it came to the food. But I was excited to find out.

For months people have been telling me about how good Mexican food was here, but honestly, I never believed them. I just assumed it would be greasy, heavy and fattening -- kind of like Taco Bell.

After my first bite, I realized I was I wrong and was missing out on something wonderful all these months.

The food was nothing like Taco Bell -- well, maybe some of it was fattening, but I have no problem with calorie-filled food as long it's incredible and worth the workout I would have to do afterwards.

At Aneyeli's graducation there was a buffet of different sauces and stews. I'm not even sure what everything was, but I loved it all -- especially the chicken in the mole sauce. That was fabulous.

And it's a good thing I loved all the food, because on Christmas Day I had it all again. This time, it was my at co-worker's home. They made me rice, salsa, enchiladas (which I had never eaten before) and my favorite - chicken in mole sauce! Man...just typing it out makes me crave it. It was so good.

Plus, Mexican hospitality is over the top. They take you in and make you part of the family -- which is what the holiday season is all about.

Thanks guys!! You are the best.

Nana Mouskouri and a weekend of cookies

This weekend, I'm planning to spend time at home. Don't get me wrong. I love checking out the stuff that's going on around Houston and blogging about it, but sometimes it's nice to hang out at home -- especially during this time of year.
That's because it's the holiday season, which means it's time to start baking.

And if you don't believe me, just ask my mother.

Unlike me, who waits until the last moment to do her baking, my mom starts in mid-October.

Yup...that's right. She sets aside a Sunday afternoon, puts on an old Christmas CD (Nana Mouskouri is her favorite) and begins measuring out the ingredients for our traditional Christmas cake. It takes days to ferment the fruit (it's soaked in rum), and then after baking, months for the cake to mellow.

The weekends that follow are dedicated to making the squares: peanut butter nanaimo bars, date bars, brownies, and something yummy with marshmallows, coconut and chocolate. We don't have a name for this one. We just know it is delicious.

Finally, it's time for the cookies.

Each year the assortment varies, but shortbread and decorated sugar cookies in holiday shapes are a "must." These are followed by what we call Thimble Cookies or Jam Jams. They are shortbread-like but shaped into a ball and covered with walnuts. Then just before baking, a thumbprint is carefully placed in the centre of each cookie.

Of course, we don't eat the cookies when they are made. They were always kept in a big freezer in the basement (I grew up in the north and we really did have a basement), where they tempted us for months before the big unveiling on December 24.

So what am I making on my cookie-weekend? Well, let's just say I'm not going to make as much stuff as my mom does. But I will make something.

Michelle's Mom's Jam Jams

• 1 cup butter
• 1 cup powder sugar
• 3 cups sifted flour
• 6 egg yolks
• Pink of salt
• Rind of 1/2 lemon
• Chopped walnuts
• Any type of jam

Cream butter and sugar together until light. Then add salt, lemon rind and the eggs yolks, one at a time. Once blended, gradually the flour and knead the dough until thoroughly blended. Chill for at least 2 hours.

Roll the dough with slightly floured hands into uniform balls about the size of a ping pong ball. Press a slight indentation into each ball with your little finger.

Paint with beaten egg yolk and sprinkle the tops with finely chopped walnuts.

Bake at 350° F. until the balls are golden brown. When cooled, fill the indentations with homemade jam (or if you are lazy like me, store bought jam).

Mac & cheese, big ass brownies and more!

Mashed potatoes, chocolate, bread pudding, peanut butter sandwiches...everyone has their own form of comfort food. Mine is usually chewy brownies, but since I moved to Houston, I've been craving good old fashioned macaroni and cheese.

Good thing Max's Wine Dive on Washington Avenue in Houston had exactly what I was looking for...and a little bit more. But let me warn you, if you show up at Max's 8:30 on a Saturday night like I did, chances of getting a seat will be pretty slim. It was packed and it didn't look like it was going to slow down.

Thankfully, Julius, the place's coolest wine-guy, was able to squeeze me in at the bar. I swear, sometimes being a party of one does have its advantages.

MAX & CHEESE TO DIE FOR

Naturally, I ordered the Max & Cheese from their appetizer list as that was why I was there. Their version of the cheesy dish was not exactly the same as my mom used to make - it was actually better. Sorry Mom, but it was. Max's tosses the pasta in truffle cream with a mozzarella, Texas gruyere and grana padano cheese blend. It's mmm....mmm...good.

Now, one of the cool things about Max's is that you can ask to taste different wines before committing to a full glass. I didn't take advantage of this as I'm not really a wine connoisseur. Instead I asked Julius to pick something out that would go with the meal, and I wasn't disappointed. He picked out a Pinot Gris from Oregon that complimented my pasta perfectly.

But while the Max & Cheese was incredible, the Nacho Mama's Oysters are out of this world. They are deep fried and placed on top of fried wontons. And no, I didn't order them. The Venezuela group sitting beside me did and I tried one of theirs (yes, it's true, you can't take me anywhere).

I swear the oyster literally melted in my mouth. It was fabulous and I will be getting them next time I'm at Max's. The people who actually did order them, agreed. They were a party of three, and they had almost ordered every appetizer off the menu. They tried the buffalo meat sliders, the rib basket, Max & Jack's frites, and finally the oysters. All of the food looked good, but they said the oysters were the best.

BUT WAIT...THERE'S MORE

You would think I would be done after eating a big bowl of pasta and someone else's oysters, but no, I had to have dessert. However, I knew that something called "The Big Ass Brownie" would not be something I could handle on my own - but it could be something six girls could handle.

Seated on the other side of me at the bar were five girls from Houston. Let me just say, that after a couple of glasses of wine and conversation about food (they ordered the wild boar pasta), we decided to share the brownie dessert. And I think it was the best decision of the night.

The "Big Ass Brownie" was gigantic and if I did eat alone, I would definitely have a much bigger butt today. It's also completely addictive and not overly sweet. Instead, it's slightly spicy. That's because it has ancho chili in it.

Of course, Julius, my wine-guy, didn't let me down. He recommended an Australian Moscato to go with the brownie and again it was perfect.

Overall, my night at Max's was a hit. While it's a little on the expensive side (my mac and cheese was $15.00 and the average glass of wine is going to run you $12.00), it's a place where you can go and spend the evening having a great conversation with friends -- or in my case, complete strangers.

Yay!! Starbucks has new treats

We all have our weaknesses. One of mine happens to be Starbucks, which is weird because I don't drink coffee (I'm a hot tea drinker). Yet, I can't pass by one without the temptation of going inside. Must be something subliminal in the mood lighting that suckers me in.

So because I am frequent customer, I was thrilled to see Starbucks has introduced some new treats - Yay!!

Some of you are saying "who cares?", but for true Starbucks addicts like me, this is a big deal. You see, us regulars look forward to the seasonal additions to the menu like pumpkin lattes in the fall, peppermint hot chocolate in the winter, and the other goodies they only bring around for limited time.

WHAT'S NEW AT STARBUCK'S

Last Tuesday, Starbuck's introduced some healthy food. Now, before you start making your broccoli face, let me tell you these healthy treats have the Starbucks touch to them, AND I've taken it upon myself to try three of seven new additions:

1) Perfect Oatmeal: Okay, I admit I wasn't going to try this one as I figured I could make oatmeal at home. But then again I could make tea at home and yet I get in my car and drive to Starbucks just to have the barista pour boiling water into a cup. Anyway, my barista told me that people ARE actually ordering the oatmeal AND he told me it was good. So...of course, I had to try it.

He was right. It was the BEST oatmeal ever!! No really, I wouldn't lie to you. I have no idea what they put into it, but it was sooooo good. It's basically 100% whole grain oats and then you get the choice of dried fruit, nut medley or brown sugar. The barista said most people pick brown sugar, but I picked the nuts. Mmmm...mmmm....super good. This is my new favorite.

2) Berry Stella: This has been around all summer. I guess they were testing the healthy stuff. Anyway, it's an oat-based pastry that has been shaped into a star, and it has berries in the middle. It's okay, but not as satisfying as some of their other items like the blueberry scones or very berry muffins.

3) Chewy Fruit & Nut Bar: This bar contains real fruit, nuts and clover honey. It's really yummy and does fill you up. But here's the catch. The little grains get stuck in your teeth, so make sure you pop by a mirror before smiling. It's also a little high in fat (10 grams compared to the oatmeal's 2.5 grams).

STUFF I DIDN'T TRY

There are four other items that I didn't try - mostly because I haven't had time yet. They include:

1) Multigrain Roll: This sounds boring, but the barista swears it's excellent. It's made with seven hearty grains and seeds. It also comes with your choice of almond butter or fruit preserves. The guy seemed more excited about the almond butter, than the jam.

2) Apple Bran Muffin: I haven't seen this one as they've been sold out every time I've gone. I'm told it's got 7 grams of fiber, and then is jam-packed with dried cherries and baked apples. Sounds pretty good.

3) Power Protein Plate: This is not in every store and seems like a South Beach Diet knock off. It's a plate of cheddar cheese, fruit, hard boiled egg, a whole wheat bagel and some peanut butter.

4) Spinach Feta Wrap: Like the protein plate, this is not in every Starbucks. It's a wrap with spinach, feta, egg and roasted tomato. Like the apple bran muffin, it also has 7 grams of fiber.

THE TRAVELING STARBUCKS ADDICT

I admit that my Starbucks fetish over the seasonal foods is a little strange, but what's even weirder is that I get a kick out of seeing which cities get the best food based on their demographic.

If you travel and have the same Starbucks addiction I do, you already know that every place has something different: Toronto Starbucks have these yummy oat/chocolate squares and vegan brownies, Tampa has this exotic Mallocara sweet bread, and San Fran has Polenta Cherry Scones and Carmelita bars - BUT they don't have the double chocolate loaf.

I was hoping Texas Starbucks would have something unique, but I haven't found it yet. Still...the search continues.

Birthday dinner for one

I happened to have my birthday the first week I arrived to Houston. So not only, did I not have any furniture (the moving truck was still in transit), but I didn't know anyone in the city. And I mean no one. I barely even remembered my co-workers names at the station.

Of course, everyone knew my name and when you work with a group of reporters, believe me, nothing is a secret for long.

Somehow they found out it was my birthday and surprised me by decorating my cubicle with purple balloons and confetti - totally making my day.

To cap it off, I decided I needed to take myself out for a great meal at Brennan's on Smith Street. Why Brennan's? I would like to say it's because I read great reviews or that my co-workers recommended it, but no...the reason I went there was the fried oysters.

I don't know what it is, but I associate smoked or fried oysters with a good time. It must be one of those childhood memories things as my mom always served oysters on Ritz crackers at Christmas parties when I was growing up. It's not exactly haute cuisine, but it did the trick.

On the Brennan's website, they listed fried oysters as an appetizer, but sadly, when I got there, I learned the site was outdated and you can only get a couple of them with one of the main courses.

So there I was, sitting by myself and not getting my party comfort food. But the night wasn't a total bust. Whatever Brennan's was lacking in not having my fried oysters, they made up in service. The waiter recommended a fabulous Pinot Noir to go with my meal, and then brought out a glass of complimentary champagne at the end of the night -- which was a nice touch.

Plus, the waitstaff saved me from total embarrassment by not making me wear the Brennan's party hat -- if you go there, you'll see the one. It's big and white. And totally not cool unless you are with a group. I admit I enjoy dining alone and people watching, but calling THAT much attention to myself would have taken the fun out of it.

And while the waiter did whisper a classy "Happy Birthday" when he brought my dessert, he didn't sing the song. The perfect finish to a perfect day.