This Week in Food Blogs: Cool Off With Gazpacho & Lemon Souffle
Make a cool and refreshing gazpacho like the recipe from Blue Jean Gourmet.
Photo courtesy of annalibera
CultureMap Houston: Houston will soon be graced with the presence of one of Dessert Professional's top 10 pastry chefs in America. Roy Shvartzapel, a Houston native, is opening a bakery, Common Bond, where Houstonians will be able to feast on his delicious pastries, sandwiches and even gelato.
Blue Jean Gourmet: Gazpacho is an excellent dish to devour during the summertime, mainly because you don't have to cook it -- no heat in the kitchen definitely keeps you cool. Nishta provides a gazpacho recipe complete with tomatoes, cubed bread, almonds, cucumber, garlic and sherry vinegar, to name a few of the ingredients. She blends everything together in a large bowl and suggests serving the soup with slices of avocado, crumbled feta cheese or your own homemade croutons.
Gastronaut: If you're looking for a new place to grab a happy hour meal and drinks with friends, check out The Good Life, a Midtown bar serving up inexpensive items. Katharine Shilcutt checks out this bar, despite her desire to avoid Midtown bars on a weekday after work, and finds that the Korean fried chicken strips, Sloppy Joe hot pockets and bratwurst in a blanket were dishes she would come back for.
Texas Monthly: Texas barbecue joints are celebrating Texas Barbecue Week this week; five barbecue restaurants in Houston and surrounding areas are participating. Head on over to Brooks' Place in Cypress, Corkscrew BBQ in Spring, Leon's World's Finest In & Out Bar-B-Que in Galveston, and Ray's BBQ Shack and Virgie's Bar-B-Que in Houston for a Texas Barbecue Week plate special. Each location is serving up its own special plate for the week, so support our local barbecue joints and feast on brisket and sausage.
Hank On Food: This week, Hank visited a classic Houston restaurant, Otto's BBQ & Burgers. In honor of the history behind the barbecue and burger restaurant, he ordered the President Bush plate complete with beef brisket, pork ribs and link sausage, along with mac n cheese and mashed potatoes.
29-95: Syd Kearney says the lemon soufflé at Prego is the best bite of food he has had all year. Just in time for summer, pastry chef Matt Zoch has created a light, delicate and sweet lemon soufflé. Kearney suggests pairing it with the dessert wine Marcarini Chinato. "It's intently spicy and the perfect pairing with citrus," he writes.
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