NYT: The New York Times featured Morgan Weber and Ryan Pera of Revival Market and their sweet and savory kolaches. We sure do love kolaches in Houston, especially ones from an inventive baker like Pera, who creates them with satsuma oranges, strawberries and ricotta cheese, and sausages poached in local beer. The article also mentions other Houston kolache restaurants, such as Kolache Factory, Kolache Mama and Christy's Donuts.
Houston Food Truck Reviews: While we just this week ranked our top 10 burgers in Houston, David Sarkozi and his wife headed to Gastro Punk to split the truck's namesake burger, the Gastro Punk Burger, which has two grilled-cheese sandwiches as its bun. Smart decision on their part to split it. The two cheese sandwiches encase a buffalo meat patty, wild boar bacon, caramelized onions, and tamarind barbecue and rémoulade sauces. It's no wonder the couple tells future eaters of this behemoth of a burger that they should expect to get messy.
Living on Love and Leftovers: Because there's no such thing as too much coverage of kolaches, Brooke and Greg show us how to use leftover kolaches to make Czech-ish French Toast. Brooke slices the sausage and cheese kolaches into half-inch pieces, then dips them in an egg, milk, salt, sugar, cayenne pepper and nutmeg mixture and cooks them just like French toast. Whether you're looking for something else to do with kolaches, or just have a hankering for an indulgent midnight treat, these suckers sound like the perfect craving fix. Don't forget to drench them in maple syrup.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Blue Jean Gourmet: We got a little taste of fall weather this past weekend, so it's time to bring out that slow cooker and warm up the house with some comforting dishes, like Nishta's slow cooker carnitas. She suggests cooking the pork shoulder roast (pork butt) with the bone in, because it adds more flavor (we agree!). She then adds chicken stock, orange juice, an onion and garlic, and seasons with cumin, oregano, ancho chile powder, chipotle chile powder and salt. After ten hours, Nishta says, the carnitas will be tender and juicy, but the next step -- broiling the pork for five minutes -- is crucial; it browns the pork, adding some nice caramelization to the finished product.
Adventures in a New(ish) City: This week, Kim let her little sister, Emily, take over the blog in a guest post where she shared a few of her favorite recipes -- pork skewers over rice with a spicy peanut sauce, and caprese bruschetta. She sweetens the pork skewers by adding pineapple and red bell peppers, then heats things up with a peanut sauce made with chunky peanut butter, soy sauce and serrano pepper. Emily also provides a recipe for caprese bruschetta. It's not the typical variety, however, because she adds pieces of avocado for a cool and creamy addition to the olive oil-drenched tomato and basil mixture -- she also drizzles balsamic vinegar on top. I know what I'm making for dinner this week.
GQ: The magazine's Alan Richman has some excellent advice for you about ordering wine at your next restaurant meal when you find that the wine list seems overly expensive. We've all been there: You scan the pages and find that every bottle is waaaay overpriced, then end up settling for an expensive bottle the sommelier suggested for you. Try these tips from Richman to get more bang for your buck: Study the wine list in advance, read about the vintages and producers, and hopefully you'll be able to find some good-value bottles on the list. As a bonus, you will also educate yourself about smaller and not-so-popular producers, many of which are making some excellent wines. Finally, make sure the sommelier brings you what YOU want and not what he or she wants.