Dumpling Happiness (Austin)

Thanks to your responses last week on my reader survey (you can still fill it out!), I noticed one particularly enthusiastic request for "more food trucks!" I am thrilled to share my most recent food truck find with an understated disposition. After a tasty craft cocktail at one of Austin's (and Texas') top new bars of the year, Whisler's, Erin and I walked out the back door at 9:30 p.m. to unexpectedly run into the Dumpling Happiness food truck. Well...of course we had to try it. The airstream trailer under-ratedly retreated to the bar's backyard with a tiny menu taped to the ordering window. We proceeded with full stomachs and very hungry eyes.

The laid-back dude behind the window was such a sweetheart, allowing to try half an order of dumplings since we already had a full meal and a few cocktails under our belts. He suggested his favorite: Pork & Ginger with "happiness sauce." Once we paid, he asked for our numbers. A bit unusual, but we were extremely excited to receive a text message five minutes later with the message, "Your dumplings are ready!!" How adorable.

A piping hot order arrived. The wheat wrapper was lightly crisp on the surface (which I never see in dumplings these days), and the ginger definitely came through in each bite. And, since you were wondering, the sauce did invoke happiness.

It's true. Dumpling Happiness turned me into a proclaimed dumpling lover. I believe one gravitating bite will convert you without a fight.

Salt + Time (Austin)

I do not seem to fancy myself as the "butcher shop" type for trendy lunch outings, but my eye was set on trying Salt + Time; and I couldn't have been happier that I did. The concept is brilliant: a full-service salumeria and butcher shop, and a full-service dining space and bar. The fuse of in-house cuisine and take-home charcuterie and artisan products is seamlessly executed.

The shop basically provides only a selection of sandwiches for sit-down service (spelled out on a tiny chalkboard!)...but these hefty sandwiches are enough to anchor the small menu. Stephanie and I opted to split and share two different sandwiches, served on a piece of lightly toasted, fluffy ciabatta that I can still distinctly remember.

The roast beast presented a generous portion of roast beef, sweet caramelized onions, tangy and slightly bitter pickled green tomatoes, and a light aioli. I couldn't get over the sweet versus vinegary complements, which added such depth without overwhelming the roast beef's established spotlight.

The veggie special, which consistently aims to feature local seasonal ingredients, was fully loaded with winter cauliflower and brussels sprouts. I love these two vegetables for dinner, but I now know that they do belong on a bun for lunch. This sandwich, and restaurant, hit a home run. I will be back in soon to get a feel for the local products available for purchase. Thank you, Salt + Time, for a wonderful first taste!

Sugar Snap Pea Salad

With a working lifestyle comes the need for pre-made lunches that invigorate your afternoon rather than boggle you down in the office. The Camille Styles team has finally moved into her new office (It's too beautiful), and the new airy kitchen has motivated me to bring homemade, simple lunches for a mid-day quick fix. Last week, I put together this colorful, crunchy, healthy chopped salad that kept me on my toes until my late afternoon snack break of dried mango, my new Whole Foods obsession. Below is my vegetarian recipe, including an easy crouton step that definitely took the salad up a notch. Bring the croutons in a separate Ziploc to avoid losing its crunch.

If you're in need of protein (I managed to not have any in the fridge that morning...student problems), add some cubed grilled chicken, turkey, or fresh mozzarella. Heck, add whatever you want!

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sugar snap pea salad

Makes 1 serving

1 cup sugar snap peas, halved

1 cup assorted heirloom cherry tomatoes, quartered

1/4 bell pepper, diced into 1/2 inch squares

1 thick slice bread, cubed (I used a loaf of miche from Easy Tiger & saved leftovers)

Olive oil

Balsamic reduction

Salt and black pepper

1. Preheat oven to 375. Place bread cubes on a baking sheet and drizzle with olive oil. Add salt and pepper. Bake until bread is crispy, about 18 minutes. Cool completely and store in an airtight container for future use in other salads, soups, etc.

2. Place all vegetables in a small bowl and toss in olive oil, balsamic reduction, salt and pepper. Sprinkle croutons over top.

Chocolate Dipped Candied Fruits

Valentine's Day is clearly around the corner, and I've been frantically searching for a chocolate covered treat that eloquently speaks the holiday's essence without screaming pink cheesiness (though I do love it on occasion!). These dried and candied fruits in orange and red hues are sweet and sentimental -- enough to use for any special occasion after tomorrow. Plus, you can't beat the Maldon sea salt sprinkles or roasted cacao nibs to add extra texture and depth. Package them for your sweethearts in vellum, or keep them for yourself. Whichever you choose, I'm positive you'll love these!

chocolate dipped candied fruits

2 cups (1 11.5 ounce bag) Guittard dark chocolate baking chips

Assorted candied/dried fruits (I used cantaloupe, papaya and nectarines)

Maldon sea salt

Roasted cacao nibs

1. In a double boiler with a few inches of water, melt chocolate chips over low heat. Stir with a rubber spatula to reach desired smoothness.

2. Dip half of each candied fruit in chocolate. Immediately dip in a small plate of cacao, or place on a parchment paper-covered plate and sprinkle with sea salt. Place fruits in a freezer or refrigerator until chocolate is set, about 15 minutes.

3. Serve at room temperature, or place in small vellum bags to send to your sweethearts!

Josephine House (Austin)

Austin's regularly bipolar weather perplexes me every morning as I open my window shades. Currently, it's grey, gloomy and "feels like" 35 degrees. Yesterday, I was working at Mozart's Coffee lakeside porch with 72-degree sunshine in a tank top (and I heard it was snowing in Memphis!). I know...I don't understand either.

To rewind a bit to this past gorgeously blissful weekend, I'll take you through my fabulous Saturday brunch at Josephine House. It is owned by the same mastermind behind Clarks, Jeffrey's, etc...so the bar is automatically high for a luxurious dining experience. The blue cottage personified sunshine in every gesture and detail. Our original reservation (which we needed to book days in advance) required outdoor seating; and having experienced ice less than 48 hours beforehand, we were nervous it'd be too chilly to enjoy! Much to our disbelief, we were grateful for the patio table as we basked in the sun and sipped on mimosas and rose pink palomas.

The mix of breakfast and lunch (hence...brunch) items was nicely balanced due to fine ingredient choices that screamed "Spring!" The nine grain pancakes were exquisitely plated with an oozing shadow of red cherry compote and drape of créme fraîche. I loved the thinness of the short stack, which provided a light and fluffy crépe technique instead of those burly cakes at Kerbey Lane Café that take over the entire plate.

The Josephine house burger is a whopping $18, but you'll understand why once you order it. The bun is a housemade, flaky english muffin that delicately soaks up the remnants of fried egg and crunchy bacon. The harissa aioli is a nice change from typical ketchup or mustard, and the greens on top make you feel like you're kind of eating a salad? Actually no, not really. It was fantastic.

My poached egg & quinoa was a colorful palette of beets, romanesco, carrots and greens. The egg yolk held the grain together nicely without overpowering the chili glaze. I enjoyed the combination of red and white quinoa; not only did it add color, but it added an extra depth of texture and taste. The two are very different, I learned!

Make your reservation for weekend brunch, and let's hope the Austin weather matches the warmth and beauty of this restaurant's classy approach upon your arrival!

Ice Cream Sandwiches

Valentine's Day has ultimately provided me with an excuse to express my sweet tooth at any given moment. These bite-sized treats will warm the hearts of anyone you serve to. Who can say no to a perfectly crafted homemade ice cream sandwich? My filler preferences are pictured at the bottom of the post; but roll these in pink sprinkles and you're destined to please a Valentine. Follow my steps below to create my new favorite dessert!

homemade ice cream sandwiches

Store-bought ginger snap wafers

Assorted ice creams and gelatos (see below)

Mini chocolate chips or sprinkles (optional)

1. Remove ice cream containers from freezer and let stand for 10 minutes. Place chocolate chips in a small bowl.

2. Using an ice cream scooper, drop one scoop in the center of a ginger snap. Gently press a second ginger snap on top, allowing excess ice cream to hang over sides. Using the dull side of a knife (or an offset spatula), follow edge of sandwich to trim off excess ice cream and shape a clean line.

3. Roll in chocolate chips and sprinkles, if desired. Place flat on a tray and immediately freezer until serving.