Dining Out: Viva Chocolato

Viva Chocolato is tucked away in a corner of the Domain (next to what is soon to be Austin's first Zara). The restaurant, as you might guess from the name, clearly specializes in chocolate and desserty-type things but they also have a small menu of lunch and dinner items. I met my friend Allison there for dinner a couple of weeks back.

Allison's turkey panini - thumbs up

My sinfully rich brie panini, and potato chips.

Yes, this meal consisted of melted cheese, potato chips, and chocolate truffles.

The chocolates at VC fall into two categories, locally made and imported. We stuck with the local ones since they were having a special that night. Flavors, left to right: Guiness, Salted Caramel, Rose-Cardamom, and Champagne. The Salted Caramel was a hands down winner; the others were good, but not extraordinary.

VC also has a fairly large gelato selection, a wine list, a few cakes, and chocolate fondu fountains (!)

Edward Weston: Food Photographer

My mind has been on things academic of late, so here is a series of photos of vegetables done by Edward Weston. Most of these can be seen on Edward-Weston.com.

Cabbage Leaf

Chard

Eggplant

Artichoke Halved

Toadstool

Toadstools

Pepper

The most famous Pepper

Weston is more known as a great photographer than a food photographer, but these studies show a love for the inherent beauty of natural food.

BLT for vegetarians

One thing most former meat eaters seem to have in common is a slightly perverse lingering fondness for bacon. I myself had this, at least for about the first 5 years after going meatless. Now it's not as strong, but the smell of bacon and coffee in the morning is still enough to bring a tear to my eye.

Not to mention all the dishes that are made with bacon, especially the sandwiches... BLTs, club sandwiches... I had just about given up hope that I would ever enjoy anything close again, when I came across this smoky tempeh product in Wheatsville about a year ago. It's actually a pretty good substitute for bacon, especially when sandwiched between mayo-enhanced toast, lettuce, and bacon.

Don't let its good looks fool you

The only drawback is that a fairly small package runs about $5. But for a once in a while treat, it's worth it. Still working on a replacement for the turkey and ham in a club... 

Leek Tart (Flamiche aux poireaux)

Some time back I was inexplicably overtaken by the desire to make a pastry crust from scratch. I don't know where these whims come from. But this is the product: a leek tart, from a JOY OF COOKING recipe. 

I like leeks but don't cook with them often. They are associated with St. David and the country of Wales. 

This was good right out of the oven (after that painful 10 minute "settling" time), and again a few days later heated up in the toaster oven. Not as good cold. 

Serving suggestion

Dining Out: Gingerbread at Quack's

Quack's has a large selection of baked goods, but whenever I'm there I almost always get their gingerbread. It's similar to a recipe in the Joy that I've made, but loftier and even denser. Not too sweet, and with strands of ginger running through it. Last time I was there I had a cafe au lait as well, but the bread is so substantial I think it really goes best with tea.

Jumbo gingerbread!