A New Look

Welcome to a new look. A fresh approach. A pure aesthetic. I have been dying to share my new redesign and (much easier to remember) URL with all of you. It's been in the works for months, and I am thrilled with the final product. I sought to create a site that metaphorically serves as your breath of fresh air in the morning -- clean lines, fluid formatting, and easy-to-follow facets.

I encourage you to explore, but here are a few little details I don't want you to miss...

• RECIPES: If you click on the header, "Recipes," you will see a categorical and alphabetical index, as you saw in the last version. However, the new drop-down categories allow a more visual, focused experience for you to browse and choose.
• SOCIAL MEDIA FEEDS: Look to your right, and you'll see my social media buttons to lead you to Facebook, Instagram, Twitter, etc. Follow me for foodie-filled details.
• CONTACT: Directly email me rather than open your account elsewhere and reach out! ...Although you're more than welcome to share your thoughts at cara.greenstein@gmail.com.

So. . .what do you think?! I'd love your thoughts!

featured image by cannelle et vanille

Lavender Lillet Cocktail

I'm packing up the final accessories for my extra-long weekend home in Memphis, which will involve a house packed with family, food and catch-up sessions with long-time friends. My annual trek home for Passover (this year's Seder will host 52 people!) marks the entrance of Spring in its sweet entirety....and I could not be more thrilled. How appropriate that I crafted this lavender lillet cocktail with Camille this past week as a celebration of Spring and its dainty details, such as this lavender focal point. As Camille points out in our recipe, "There’s something about lavender that’s feminine and just plain pretty, don't you think?"

Not only did this four-ingredient spritzer photograph beautifully, but its floral undertones provide an unmatched palate -- oh, and don't forget a splash of refreshing bubbly on top! Keep reading for the recipe...

Makes 1 serving

for the lavender simple syrup:
1/2 cup sugar
1 tablespoon dried lavender

for the cocktail:
2 oz. Lillet
1 oz. lemon juice
splash of bubbly
sprigs of lavender, for garnish (optional)

1. Make lavender simple syrup: in a medium saucepan, bring 1/2 cup water, 1/2 cup sugar and 1 tablespoon dried lavender to a simmer until sugar is dissolved. Turn off the heat and cool completely.

2. In a glass or flute, add Lillet, 1.5 ounces simple syrup and lemon juice. Top with a splash of bubbly and garnish with a lavender sprig.

seen on camille styles

Herringbone (La Jolla)

While it has already been one month since my trip to Southen California (how?!), I can still taste the lavender and crisp ginger beer in the skinny jenny specialty cocktail at La Jolla's finest. The trendy establishment, owned by Chef Brian Malarkey of Austin's Searsucker (a new-ish 5th street downtown fave), hosted the finale to our girls weekend before embarking to Cabo, Mexico. Seven of us splurged on the menu, hoping to take full advantage of the restaurant's atmosphere

We began with a plethora of appetizers: a crab cake, aracini fried risotto balls, and a wild mushroom, sage, pesto pizza (above, holding the mushrooms on half to include our anti-fungus friends). I wasn't crazy about the crab (nothing beats Clark's) or risotto (the thick fried coating was unappealing), but the pizza was awesome - buttery roasted garlic cloves and porcinis galore.

My king crab pasta was heavenly, although the portion was outrageous and the price was even more so. I wish I had split with Ashley, who felt equally stuffed after two twirls of pappardelle. I also couldn't help but notice the uneven distribution of crabmeat; I had only a few pieces of this "king crab" on my $30 entree. Disappointing, but taking bites of Ashley's somewhat made up for it.

Most of the other ladies ordered the special: onagi (a white fish, similar to seabass) with sugar snap peas and crispy fingerlings. Isn't the presentation gorgeous with floral garnish? We were confused to receive only peas rather than physical sugar snaps, but the dish overall proved nice and mild. I could've added some sea salt and a kick of some sort if the onagi had been my order.

I wish that Herringbone's prices had compared to the quality of flavor, which I found too passive from dish to dish. However, I would go back for the bar scene or a few flatbreads with friends! The place is happenin', and I am glad I got to be a part of the vibe while in La Jolla. Until next time, California.

Sunshine Smoothie

It's Friday. Thank goodness. I'm heading soon to Josephine House for a girls' lunch before I spend the afternoon in as much sunshine as my mind can handle. Trying Qui tonight for dinner...looking forward to sharing that experience with you. Until then, I've been dying to share my new favorite smoothie recipe! I crafted the drink for Camille Styles' Bottoms Up series last week with the new in-season staples in mind: mango and papaya. 

Check out the full post here, or view the recipe below ::

sunshine smoothie

1 cup fresh papaya
2 cups frozen cubed mango
Few sprigs of mint
2 cups coconut water
Juice of 1 lime
1 teaspoon honey
Pinch of sea salt

1. Cut the papaya into cubes and place in blender. Add mango, a few mint leaves, coconut water, lime juice, honey, and salt.

2. Blend until smooth. Pour into glasses and garnish with a sprig of mint.

photo by jessi afshin

The Fold (Little Rock)

A trendy new Little Rock spot had caught my eye during my last visit in December, so I was dying to go this past weekend with Alex after an early arrival from Austin. I am a sucker for spectacular graphic design and interiors, so The Fold's botañas and bar immediately drew me in. Its food and drinks matched the expertise branding, challenging most of the Tex-Mex spots I've experienced in Austin. Austin, you better watch out...!

The clean-lined, modern garage hosts a full bar and funky menu of tacos, burritos, tortas, and the works. The guacamole is prepared made-to-order with a sprinkle of cotija, and the light queso's ground bison addition quickly became a necessity upon each crispy tortilla chip.

Our cocktails were equally refreshing, especially my blood orange margarita on the rocks with a salty rim and sweet sip. Alex's bloody mary scored, too, especially due to the pickled array across the jar. Speaking of jar, how cute are those mason jars? I am such a fan!

Alex's chicken burrito completely wowed me; my immediate reaction was, "I'm ordering this next time." The sweet tomatillo salsa, fresh black beans and avocado were placed throughout the perfectly folded tortilla, which welcomed the fork and knife rather than messy hands and surroundings. While only a tiny detail, I loved the chili powder rimmed lime wedge on the edge of the plate. When squeezing the time atop tacos and burritos, the chili powder infuses in the juice to coat entrées with a mindful kick.

Per the waitress' recommendation, I ordereed a Tejas taco and a Puerco Verde taco on corn tortillas. The Tejas reminded me vividly of TacoDeli's Cowboy taco (a true Austin favorite), so I was happy. The crispy shredded pork on the Puerco Verde was seasoned well; I wish I had asked to hold the raw onions. My portions were lovely, and I left feeling excited for the next trip to Little Rock -- this will indeed be the first stop, once again.

Barley Swine (Austin)

Texas Monthly was spot-on: Barley Swine is none other than a "culinary odyssey." The low-key, dimly lit room hosts a full house on a nightly basis, providing thirteen shared courses for diners ranging from curious, casual hipsters to sophisticated wine connoisseurs. It's no wonder diners from every background, (even GQ two years ago) find the restaurant a winner. Oh, and their Chef was just nominated as a James Beard finalist. Pretty impressive!

red snapper, strawberry, black truffle

In light of the recent GQ article on the recent trend of "egotarian" cuisine (with a shout out to Trois Mec), I could not help but recognize writer Alan Richman's blunt observation during my own dining experience, that "almost every aspect of this new style of cooking, from its conceptualization to its preparation to its presentation, is about coddling the chef, not the customer. The job of the customer is to eat what's placed before him, and then applaud."

Obviously, I made a reservation at Barley Swine to taste and test the magical creations of Bryce Gilmore, who portrayed pure focus and raw talent from behind the bar at which I sat and admired for three hours. And, yes, I applauded. Barley Swine is surely not for everyone, but I arrived expecting an adventure...and I received one. If you're not looking for that type of dining experience, then no need to venture South. Bari and I will never forget the highlights of this thirteen-course meal together, however!

soft egg, sweet potato, bluefoot mushroom

The soy-infused soft egg (two above) was brilliant, creating a marbelized surface with a soy sauce yolk that held together a crispy sweet potato nest. Its whimsical presentation was the best I had seen all night. I also was surprisingly a huge fan of the slightly sweet braised rabbit with hay mousse and turnips. The red snapper crudo third course (first photo) remained my absolute favorite through the remainder of the evening.

biscuit, orange marmalade, bacon

Besides the pricey pre-fixe figure (which jumped $10 pp since last month), the only setback I identified was the menu's lack of fluidity. My tastebuds seemed confused when jumping from a Southern-style biscuit and bacon plate to a Greek-style lamb with yogurt and then an Asian-style duck and broccoli with a miso soup "drink" on the side. All delicious, but I wish the menu's order had told a true story beyond Chef's random selection of local ingredients. Despite the hefty bill (with a big tip for Lance, the most fantastic waiter/bartender I've had in months), I left feeling amused and impressed.

It was worth it.

cobia, dashi, turnip