Real Texas Barbeque...

I was on vacation this past week, and my parents were visiting. Being fans of all things meat, they usually insist on hitting The Salt Lick every time they come down. This time, we thought we'd try something different so we headed to Lockhart. Destination: Smitty's Market.

Well, if we were looking for something very different from the Salt Lick, we certainly found it! This was pure, rustic Texas food. And oh my gosh, was it GOOD. No plates, no forks (though they kindly did have plastic spoons for the potato salad), and a LOT of napkins. We came home with a big bag of leftovers and meat hangovers.

So here's my question... where do I take them next for a GREAT BBQ experience? I am open to all suggestions!

Oh, and if you're ever at Smittys- try the Pork Chop. Trust me.

Finally Here- Cuisinart Green Cookware!

Well, they're a bit late- we thought we'd have them for Christmas- but the Cuisinart Green Gourmet Stainless cookware has arrived! We now have 8" and 12" frying pans, priced at $39.99 and $69.99.

What's so great about these pans? They're PTFE and PFOA free, so no worries about chemical fumes; they have a durable ceramic-based nonstick interior; and they're partially made from recycled stainless steel. The 8" is multi-clad, and induction ready. All in all, a pretty cool line of pans. Come check them out!

Also in this Cuisinart order: A set of rechargable electric Salt and Pepper Grinders. Why worry about batteries when you can just plug these into their base and recharge them? They sell for $69.95 for the set.

Good stuff, guys. Good stuff.

Blakely's "First Aid Kit"

Ahhh Rich Chocolate and Espresso....this combo should be in everyone's first aid kit as it has magical healing powers! In a serious craving for this combo I found the cupcake recipe online and doctored the icing to go on top. All I have to say is make them and then eat one in private and instantly you may be cured of most anything.

PLEASE try this at home and let me know what you were cured of!

**Be warned: overconsumption could cause you to irrationally keep the cupcakes-of-wonder hidden from anyone else.**



Chocolate-Espresso Buttercream

3 cups sifted powdered sugar (divided)
1 cup baking cocoa (sifted)
1 stick butter, softened
5-6 T. milk
1 tsp. vanilla extract
1 ½ oz. strong espresso, cooled

Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk, vanilla and espresso until creamy. Gradually beat in remaining sugar and milk, alternating until it has achieved desired consistency.

Makes approximately 2 cups.

Chocolate-Espresso Cupcakes

1 cup sugar
2 sticks butter (8 oz), softened
2 eggs
1 ½ cups unbleached flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
1 tsp. vanilla extract
4 oz. strong espresso, or 2 T. espresso powder dissolved in
½ cup hot water
½ cup cocoa

Preheat oven to 375. Line a muffin tin with liner papers.

Cream butter and suger together until fluffy, add eggs and beat until well mixed and light. Slowly add the dry ingredients and milk, then add the vanilla and the espresso. Batter should be light and sheeny.

Spoon into lined muffin tins, about 2/3 full. Bake about 25 minutes or until a toothpick comes out clean.

Frost with Chocolate-Espresso Buttercream.

Oh, so many books...

I spent my day off cleaning, and part of that odious task is dusting the bookcase. It seems that even though I seldom BUY cookbooks, I somehow acquire them... to the point that my collection is now outgrowing my shelves. Okay, I'm lying- I buy them. Often. There's got to be at least 250 of them. That photo? Just a teeny sample.

How many of these cookbooks do I use on a regular basis? Maybe four or five. But every time I think about getting rid of some, I can come up with an excuse to keep every one. ("But there's that thing I want to try someday..."). It's ridiculous!

I guess as far as hoarding habits go, it's a minor one. It's not like I'm saving paper bags or string. My babies- I mean my books- are organized and orderly. People always know what to give me for a gift, and they make the perfect souvenir when I travel.

If the truth be told, I simply like reading them. Looking at the pictures. Making up elaborate menus in my head that I'll probably never tackle. But I want to start a little project for myself. I'm going to make a recipe out of EVERY cookbook I own, at least one new recipe and book a week. Many of the cookbooks I collect are the "Community" type, like you see that are put out by churches or school PTAs. Others were gotten from my mother, and feature the oh-so-dubious cuisine of the 1970's. So I'm sure I'll have some disasters- but disasters can be fun, too. If I find something great, I'll put the recipe up here.

Am I a little crazy? (Don't answer that, Tony.) Let's take a little poll- how many cookbooks do you have? How many do you use regularly? And which one would you keep if you were told you could only have one? And, finally- anybody want to join me in this project?

Cooking Class on Feb. 17th- What a GREAT Valentine's Gift!

On Wednesday, Feb. 17th, we have Special Guest Chef Scott Crim preparing a fantastic menu. He'll be making Date Rumaki stuffed with Chorizo and Cream Cheese, Apple and Onion Stuffed Pork Tenderloin with Garlic Infused Demi-Glace, Rosemary Risotto, Fresh Green Beans and for dessert, Caramelized Bananas with Whipped Cream Chantilly and Warm Chocolate Ganache. (Has there ever been a more beautiful phrase than "Warm Chocolate Ganache"? Heck, if I wasn't working that day, I'D take the class!)

Surprise your Valentine by reserving a couple of seats in this class! Bring a bottle of wine and you've got a perfect date night. Class will run from 6 to 8 pm, and the cost is just $45 per person. Call us at 266-5666 to reserve your spot!

Here we are at last!

Welcome to Faraday's Kitchen Store's blog! We'll use this space to keep you posted on what's new, what's happening and what we're thinking about food, cooking, baking and the culinary world in general. Check back with us often for updates, information on new products, special offers, recipes and more!

We're all going to take turns posting, so you'll be getting several different perspectives here. And don't forget to comment- we want to hear from you, good or bad!

Now... let's get cooking!