Faves: Yogurt

When did my love affair with yogurt begin? I remember eating it as a child, though not with any particular relish. Back then it just seemed like a poor substitute for ice cream. But ice cream for breakfast, though it may have happened in Little Miss Sunshine, was not a common occurrence in my childhood.

I think I can date a true appreciation of yogurt to the time I spent in France in 2002. That was the first time I remember seeing such a dazzling variety of yogurts in a grocery store. More important, the hostel where we stayed for the first couple of weeks served fromage blanc at breakfast, along with a few other things... Not wanting to have a croissant every morning I got hooked on the yogurt-like substance and continued to eat it on my own, especially with a little fruit preserves or honey mixed in. Sooo gooood.

Back in the states I had a hard time finding a similar product... Most yogurts were thinner, which is not bad (in fact I ate a lot of runny White Mountain yogurt and saved the jars as bulk storage) but does not have the deliciousness factor of the thicker, richer yogurts.

Then a couple of years ago Central Market started carrying Fage... And from there the thick, boutique yogurt craze has mushroomed like an acidophilus culture. In San Francisco, one of the well-known farmers market vendors sells small batch yogurt in recyclable pottery cups. Never tried it, but it has a true following. Here in Austin, I can now spend 30 minutes in front of the yogurt selection at Central Market... So many to choose from. And from what I hear, fro-yo is making a comeback after a facelift.

Yogurt is one of those little indulgences--if you get the kind that isn't reduced fat--that is just healthy enough to be enjoyed on a semi-regular basis. Maybe that's why its popularity is growing. Me, I keep it around (usually plain white yogurt) for breakfast, for snacks, for baking (can often be used instead of buttermilk), even for dips/salad dressings...

Canadian yogurt from Central Market

Yum-o

Re-used White Mountain yogurt jar

Anyway the yogurt-philia is already causing other good things besides smoother digestive action for the masses: Yoplait recently announced they will be fazing out yogurt made with milk treated with rBGH by August.

Kitchen Tools: Restaurant Supply

First, it was drugstores. Then, office supply. Now, when I need an organizational fix, it's off to the restaurant supply store.

They're usually unassuming little places--you would drive right by if you weren't looking for them. But inside holds untold dreams of efficient, affordable, unbreakable kitchen ware. We have two in Austin, Ace Mart and Mission Restaurant Supply. Ace boasts the bigger selection but Mission is closer to home.

So, next time you need a tabletop syrup (or honey, in this case) dispenser so you can get that "diner" feeling in the comfort of your own home, you know where to go.

Shrimp and Snowpeas

Though I love Asian food of most varieties, I know how to cook about three things, so I'm always hoping that a new recipe will turn out to be a keeper. This one, from the website Rasa Malaysia, is easy and fairly quick, and turned out well. I especially appreciated the tutorial on making shrimps crunchy! It's tips like these that make a recipe great.

Musings No. 1

If they asked, I'd tell them:

1. WHY DID YOU START THIS BLOG?

Mostly I started this blog because I have discovered that I enjoy taking pictures of food. Food blogs have proliferated and the "food movement" is gaining recognition, and I wanted to be part of the zeitgeist. Also, it seems a shame to spend so much time and effort on something (all of us eat three times a day, even if we don't cook) and not be able to remember it just a little... 

2. WHY DO YOU COOK?

I cook because I enjoy it. I cook because it's creative. I cook because it saves money (and apparently helps fight obesity). I cook because I'm particular about what I eat and often the easiest way for me to have something I like is to make it myself. I cook because I want to be healthy. I cook because it's the way I was raised. I cook as an appreciation of the generations of women on both sides of my family who showed their love and dedication to their families and friends by cooking. 

3. HOW DO YOU COOK?

I'm usually just feeding myself, so I've trained myself to go shopping about once a week and make the most out of the freezer. I try to buy organic when I can; fresh fruits and vegetables are a treat, especially in the summer. Although I eat fish, what I make at home is usually vegetarian. I like to bake. I use some old recipes from my family, as well as a few cookbooks, but I also get recipes from the web--often for dishes that I've had at a restaurant and want to try to make myself. I'm trying to learn how to make a few Asian dishes. I rely on eggs, black beans, tuna, tofu, and nuts. I try to limit heavy cooking days to 1-2 days per week; often I'll make a few dishes one day, freeze part, and not cook again for a while. It doesn't take much for one person, although having a variety of foods is not always possible. Living this way makes going out to eat special!

4. WHAT KIND OF RESTAURANTS DO YOU LIKE?

I like to try new places, especially if they have more than one or two vegetarian items on the menu. Here in Austin, TexMex is king, but we've also seen a trend toward restaurants that specialize in locally-sourced ingredients. My current favorites are some of the Asian restaurants (Vietnamese, Indian, Chinese) in North Austin. I particularly enjoy using food as a way to explore local culture when I travel, which in Texas, means sometimes eating barbecue.

5. WHAT DO YOU KEEP IN YOUR PANTRY/REFRIGERATOR AT ALL TIMES?

I go through phases, but when I'm in school and have less time to experiment I usually keep: olive oil, canola oil, butter, miso paste, soft tofu, wakame, popcorn, nutritional yeast, soy milk, almond milk, almonds, peanut butter, granola, oatmeal, rice, beans, canned salsa (Herdez brand), tuna, eggs, bananas, apples, carrots, and dark chocolate

Dining Out: Alborz Persian Cuisine

Alborz has been around for a few years now, but I had never tried it out until last week. They specialize in Persian food (thus the title) and have a tasty-looking buffet in addition to a pretty big menu. Everything was very good!

Hot tea--some kind of special blend. A bit flowery. Thumbs up.

Bread, cheese and herbs come with most of the entrees.

Rice - plain and saffron - with wilted herbs.

Salmon on top of tabouli, cheese, and baba ganouj.

Lamb with a rice pilaf including lima beans and dill.

Non-dairy rice pudding and baklava. The pudding was flavored with rosewater and not at all rich. Tasted like it would be especially good on a hot summer day.