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Farm to Table

I’ve always wanted to cover this food genre. So what did I need? Well, first a Farm. Second, a friend who appreciates ingredients and wants to have some fun. Cue Megen Litzenberger. Come along as we travel to Cielito Lindo Farm in Johnson City and connect back in my kitchen to make Megen’s delicious Sopes.

Farm-to-table is not exclusively for granola moms and the trend didn’t come out of nowhere.  It’s refreshing to see us reclaiming the most basic principles of food. I grew up visiting my grandmother’s farm in Dime Box, TX. I come by this legitimately, and I bet, as Texans, many of you do too.

The “Farm to table” description of a meal – whether in a restaurant or in your home has become a popular phrase describing the joy of enjoying farm fresh and locally sourced food. Some restaurants even display a chalkboard listing their farm sources and the farms noted for each menu item.   When it comes to the table in your home, Farm-to-table can also refer more loosely to farmers markets, Community Supported Agriculture (CSA) and other venues where people can buy food directly from growers.

Cielito Lindo Farm 

https://www.cielitolindofarmtx.com/

The adventure began in Johnson City at Cielito Lindo farm.  Located in tandem with Lewis Winery, their heritage breed chickens forage in the vineyard inside chicken tractors which can be moved on a daily basis. This is where I purchased chicken breasts to use in Megen’s recipe.  Julia Poplawsky Lewis is the owner and resident butcher.

We asked Julia to share some insight into their vision for the vineyard/chicken venture. She said, “The team at Lewis Wines has been focused on making Texas a reputable US wine region which means making 100% Texas wine and responsibly growing Texas fruit. Lewis Wines believes that wine is made in the vineyard, so growing high quality fruit and having sustainable farming practices is of utmost importance. That’s where Cielito Lindo comes in. Together, Lewis Wines and Cielito Lindo Farm work alongside each other in stewarding the land with healthy livestock management practices. During the winter and part of the spring, the meat birds live in the vineyard in chicken tractors where they are moved daily. The chickens fertilize the soil as well as give the top layer of soil a gentle ‘tissue’ massage as they root around searching for grub. Soil management is so important to overall vine health, so by rotating livestock through the vineyards, they are able to capture what the soil needs without spraying any harsh or synthetic chemicals.”

Talk about the full meal deal – you can do a wine tasting, then go home with chicken and a bottle of wine for tonight’s meal! And if you’re feeling extra adventurous, Julia even gives butcher classes as an added service.

With fresh chicken breasts from the farm in hand, I invited Megen over to demonstrate her Sopes recipe. Because when farm-to-table meets a dynamic recipe, it can be art.

Megen’s Sopes 

I met Megen Litzenberger in her role for West Chelsea Contemporary, a gallery featuring contemporary and emerging artist exhibitions in Austin and New York. Megen shared her dream of taking her creative spirit and love of food to create a farm-to-table restaurant with edgy appeal. The wheels started turning, and before you know it, I was driving to the farm and Megen was knocking on my door.

Now for the Sopes Recipe. Megen imparts,  “This recipe is inspired by all of the hispanic women in my life from childhood until now.  Without them, I wouldn’t have been introduced to the colorful flavors and heritage of this cuisine.  Every ingredient can be made fresh and from scratch (the sopes, salsa, etc).   But if you’re looking for a meal that can be adjusted to your schedule/busy life,  is delicious, rich in flavor and history – this is the one!”

When I asked Megen, “how much spice do you recommend using?”, her answer was “just stop when your ancestors tell you to stop”! We love this. Cooking with Megen was a joy. We hope you have as much fun as we did cooking –- and of course — enjoying these flavorful bites.

Mexican Sopes

Farm to Table Style
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 pkg Pre-packaged store bought Sope cups (you can also make your own) or small raw tortillas
  • 4 tbsp neutral oil
  • 1 cup refried beans
  • 2 cups lettuce finely shredded
  • 1 1/2 cups Seasoned and cooked chicken breast
  • 1/2 cup questo fresco, crumbled
  • 1/2 can ancho chilis
  • 1/4 cup white onion finely chopped
  • 1/2 Cup Mexican Crema
  • Spicy salsa of your choice
  • 1 bundle cilantro

Additional Toppings

  • Radishes thinly sliced
  • 1 avocado sliced or diced
  • Tomato diced or sliced
  • Pickled carrots/jalapenos

Marinade for Chicken (season with your heart)

  • Canned ancho chilis
  • Cumin
  • Smoked paprika
  • Mexican oregano
  • Onion powder
  • Garlic powder
  • Salt and pepper
  • 1/2 Bundle bundle of cilantro diced

Instructions
 

Chicken

  • Dice chilled chicken into 1 inch cubes.  Mix meat, seasonings and herbs.  Cover and let sit overnight if possible.  (Minimum of 1 hour). Cook meat in a skillet on medium-high heat with neutral oil of choice.  Seer until some edges of chicken crisp or until golden brown and moist.  

Beans

  • Heat beans in a small saucepan with 1 tsp of neutral oil.  As the beans heat through - add 1 pad of butter and 1 cup of shredded cheese of choice.  Mix until well combined - turn off heat once warmed through.

Sopes

  • Heat minimum 2 inches of neutral oil in a frying pan and lightly fry the sopes (roughly 1 1/2 minutes on each side or until golden brown). Place them on a plate with paper towel to discard excess oil.  Season with a pinch of salt once out of oil.

Assemble

  • Place sopes on a large plate and spread beans.  Add some of the chicken on top and then chopped onion, lettuce and radishes.  Pour salsa, then add crema and finish with quest fresco (or crumbled cheese of choice)
    Serve immediately and HAVE FUN!

Video

Apple and Mixed Berry Crumble with Custard Sauce

And here it is!  The finale to the Irish Pub meal consisting of the yummy Guinness Reduction Pork Tenderloin and Colconnan potatoes:  Apple and Mixed Berry Crumble with Custard Sauce.  It’s a mouthful to say and a mouthful of flavor!

I love to incorporate fruit into deserts – its a great way to get more fruit into your diet.   A few spoonfuls of sugar and spice give it the sweet appeal.  This custard also adds bone-healthy dairy.

I had never thought to incorporate apples into a berry desert – but here it is and the combination is a winner.

Thank you Chef Mike Morphew for all you’ve taught us this month.  And if you’re in the La Grange area, be sure and stop by Le Petite Gourmet kitchen shop – You will walk out with a myriad of ideas for your kitchen!

Apple and Mixed Berry Crumble with Custard Sauce

Perfect Irish Dinner Finale
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Irish

Ingredients
  

  • 2 lbs cooking apples, sliced
  • 1 lb package frozen mixed berries
  • 2 tbsp butter
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • 1 finely-grated lemon zest (from 1 lemon)

Crumble Topping

  • 3/4 cup flour
  • 1/4 cup oats
  • 1 tsp baking powder
  • 6 tbsp butter, diced
  • 1/2 cup sugar

Custard Sauce

  • 1 pint milk
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 3 tsp cornstarch diluted in a little milk

Instructions
 

  • Place the apples in a pan with 2 tbsp butter and cook for a few minutes.
  • Add the brown sugar, lemon zests and cook until the apples are tender, add the mixed berries
  •  Pour into an oven proof dish
  • To make the topping place  all ingredients into a processor and pulse till it resembles fine breadcrumbs
  • Pile this mix onto the apples and sprinkle a little brown sugar over the top.
  • Bake in the oven at 350 degrees for approx. 45 minutes.

Custard Sauce

  • Take the milk to a boil
  • Mix the egg yolks with the sugar, vanilla and cornstarch.
  • Whisk the hot milk onto the egg mixture then return to the pan.
  • Stir continuously until the liquid boils
  • Pour over individuals servings if plating, or serve on the side if serving buffet style.

Video

Colconnan Potatoes

If you’re looking for a single side dish to add to that Guinness Reduction Pork Roast recipe from last week – here’s your answer:  Colconnan Potatoes. 

Potatoes are an Irish specialty and incorporating cabbage into them, creates a  tastefully beautiful dish.  Of course, a little bacon and a little butter certainly augment the flavor,  
 
Chef Mike Morphew shared this recipe with us during his thematic – Irish Pub food cooking class.  The result is a creamy and moist potato dish. 
 
 If you’ve been following Texicureans for a while, you know I love to know substitutions in case I don’t have something on hand, or the fridge is loaded with an item that needs consumed.  
 
So, here you go:  Half the potatoes can be substituted with parsnips.  Kale, chard, or other leafy greens can be substituted for the cabbage.  You can also add chives, leeks, or green onions.  
 
You don’t need the Luck of the Irish to make this dish, but turning on an Irish Jig during prep could make it more fun!

Colconnan Potatoes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Irish
Servings 8

Ingredients
  

  • 2 lbs potatoes peeled and cut into even pieces
  • ½ cabbage shredded fine
  • 1 stick Butter
  • 1 lb bacon, cooked and chopped
  • salt and pepper (to taste)

Instructions
 

  • Place the potatoes into water and boil as for mashed potatoes.
  • Drop the cabbage into boiling water and cook until tender and drain well.
  • Mash the potatoes, add the cabbage, bacon, and butter, mixing well
Keyword Potatoes, cabbage, Irish, St. Patrick's Day

Guinness Reduction

St. Patrick’s Day is a feast with deep cultural and religious roots. Like many other holidays, secular culture has taken it for a ride. Green beer and green beads does not an Irish make.

But who doesn’t want an excuse to cook, pour a Guinness, and transport to those verdant fields atop rocky cliffs. Sláinte!

Come along as we begin with a few Irish Texan connections. Careful, don’t finish your Jameson too quickly. We still have the main course — an authentic recipe from Chef Mike Morphew, M.C.F.A.

Irish Texans: Quick Facts to Share Around the Table

The Irish were among some of the early settlers in Texas, including Austin’s Old Three Hundred.  In fact, so many settled in central San Antonio, the area was referred to as Irish Flats. The towns of San Patricio and Refugio were settled in the early 1800’s by predominantly Irish.  In fact, in true Irish fashion, they were established on Saint Patrick’s Day – March 17th, 1836.

The Irish fought for Texas freedom – eleven died at the battle of the Alamo and fourteen were counted being massacred at Goliad with Colonial Fannin.  A full one seventh of Houston’s army that fought in the Battle of San Jacinto were Irish. Harry McArdle, Irish painter, created portraits of Sam Houston, Jefferson Davis and battle scenes of the Alamo and the Battle of San Jacinto. The Texas State Capitol displays his work.

Other nineteenth century notables are Peter Gallagher, a Texas Ranger and organizer of Pecos County, Samuel McKinney – president of Austin College and John Mallet, first chairman of the University of Texas faculty. Texas remains home to many family lineages who emigrated from Ireland after their “American Wake”. Y’all should google that.

Now, for the experience we are thrilled to share with you. We know international treasures are hiding in plain sight among small town Texas. We love nothing more than to find the people and places that make us the best place in the world to be. This time, we went back to La Grange in Le Petite Gourmet’s kitchen. Why? Well, to learn from a Chef who cooked for the Queen of England, of course.

Recipe

La Grange is where we found Chef Mike Morphew, M.C.F.A., a UK native who knows and loves Irish pub food. So, how did he get to Texas?  He married a Texan, of course! The pull of the Lone Star State is strong.

Texicureans were treated to a cooking session with Chef Morphew. The star of the show that Chef Mike prepared was Loin of Pork Stuffed with Leeks and Fresh Sage, smothered in a Guinness Reduction. Doesn’t the name just make you hungry?

Staying true to his motto that the fewer ingredients in a recipe, the better, the pork loin only uses 5 ingredients, and makes a fabulous presentation with the Guinness Reduction.

The starter to this creation was Curried Parsnip Soup.  Colcannon Potatoes and Cabbage with Caraway and Butter served as sides to the main event.  A desert of Apple and Mixed Berry Crumble with Custard Sauce topped off the evening.

We are grateful Chef Morphew now calls Texas home and was willing to share his time with Texicureans.  With him, he brings a long list of accomplishments that formed his immense knowledge of the culinary arts. He has worked for European hotels and instructed culinary schools. But his personal crowning achievement is working in the royal kitchen and preparing meals for the Royal family.

Texicureans invite you to don your green, invite some friends or family over, and share a simple to prepare Irish Pub meal. The recipes and full video “how to” for the Loin of Pork Stuffed with Leeks and Fresh Sage can be found at www.texicureans.com. There, you can join our recipe club for weekly updates.

Roasted Pork Loin with Sage and Leeks, Smothered in a Guinness Reduction

A True Irish Pub Main Course
3.79 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Course Main Course
Cuisine Irish
Servings 8

Ingredients
  

  • 3 Pound Boneless Pork Loin
  • 1 bunch Fresh sage leaves
  • 2 Leeks washed, shredded, cooked in butter until tender
  • 1 cup Pork trimmings diced
  • ½ cup heavy cream
  • 1 egg white
  • 1 Medium onion chopped fine
  • 1 cup Guinness beer
  • 1 pack brown gravy diluted
  • 1 pint chicken stock
  • 1 tbsp oil
  • salt and pepper to taste

Instructions
 

  • Trim the pork loin and keep trimmings
  • Make an incision along the side to create a pocket
  • Rub the pork with salt and pepper
  • Put the pork trimmings in a processor with chopped sage and egg white and puree well, add the leek and salt and pepper, plus a little nutmeg, stuff this inside the pork loin and tie up, stab with a knife an insert sage leaves in the incisions
  • Place into a roasting tray and drizzle with oil.
  • Roast in an oven at 375 till cooked approx. 1.5 hours
  • Take out and rest the pork
  • Add the chopped onion to a pan with a little butter, cook for 5 minutes.
  • Add a little sage and the Guinness and reduce, add a splash of red wine and the stock
  • Reduce and then thicken with the gravy mix, season with salt and pepper
  • Slice and serve topped with Guiness reduction.

Video

Keyword Irish Pub Food, Irish meal, St Patrick's Day meal,

Brandy Velvet

When I was in High School Band, my director always said, “your audience at a concert will best remember the first song and the last song, so make it your best”!

This tastefully decadent desert  – smooth, cool, and a delight to consume will do just that!  It’s the finale to end all finales.

You will need to slip into the kitchen to prepare at the last moment before serving, but by having all ingredients and the blender in one spot  you’ll  be back in “two shakes of a sheep’s tail”,  And when you start delivering it to the table, I promise the “ooh’s and aah’s” will make it ll worthwhile.

You can use coffee ice cream or coffee gelato.  I prefer the gelato for a purer taste.

The yield is 5 cups – its easy to double, and I suggest doing so if you have 5-6 people.

Brandy Velvet

Smooth and Decadent
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • ½ tsp dark instant coffee granules
  • ¼ cup hot water
  • 1 pint coffee gelato (or coffee ice cream)
  • ¼ cup Brandy
  • 1/4 cup chocolate syrup

Garnish

  • Whipped Cream
  • Grated Chocolate

Instructions
 

  • Combine coffee granules and hot water, stirring until granules dissolve.
  • Pour coffee into a blender, adding gelato, brandy, and chocolate syrup.
  • Process until smooth and combined, stopping once to scrape down the sides.
  • Pour into glasses (I like martini) and garnish.  Serve immediately.

Video

Keyword desert, coffee desert, chocolate desert, chilled, brandy, chilled desert, gelato, whipped cream

Family Snack Board

Many times, the simple things in life are the best things in life.  I think this is particularly true with children.

Celebrating Valentines as a family when you have young children around creates a beautiful memory.  Why not make it special by designing a meal in the form of a charcuterie board?   Include all their fave things to eat – with a nod toward good nutrition, of course.

Rachel Meier designed this board with her children’s favorite things in mind.  She created a simple masterpiece that is as fun to eat as it is tasty. Designed for Valentines, this board can be detailed for St. Patrick’s Day, Easter, a summer swim, a birthday party, and the list goes on and on!

Family Snack Board

A child's food fantasy
Print Recipe Pin Recipe
Course Appetizer
Servings 4

Ingredients
  

  • Peanut Butter and Jelly
  • Cheese
  • Mini Cucumbers
  • Strawberries
  • Blueberries
  • Powdered donuts
  • Mini chocolate chip muffins
  • Pretzels, melting chocolates, and sprinkles
  • M & M's
  • Candy Hearts
  • Peppermint sticks
  • Stroopwafels
  • Circus Cookies

Instructions
 

  • Think of your children favorite things and colors for the theme
  • Prep everything – at least one vegetable and some fruit.  Cut the bread for the PBJ into a shape,unwrap cheese and open candy containers.  Dip pretzels in melting chocolate and sprinkle.  Cut letters out of cheese slices using small cookie cutters.
  • Assemble and enjoy!

Notes

The possibilities are endless - themes, ingredients, and colors!
Keyword charcuterie, charcuterie board, cheese, cheese board, meat board, valentines board, Childrens parties, Family gatherings

For the Love of Cheese

My niece, Emily Williams, and I started Texicureans because of our mutual love of the foods and cultures that make Texas like no other. During the last three years we have joined friends in many Texas home kitchens and ventured to their culinary cultural destination counter parts. We learned how to make Spanish Soup and biked the Missions. We enjoyed French Soup and visited the French Legation. You see, adventure isn’t just checking off a box. Adventure is also learning something new, tasting family ingredients, and sharing the hugs. That’s what being a Texicurean really is all about.

In English we only have one word to express affection for each other – Love.  Our mother language, Latin, is broader in nature with several terms – Amor:  affection, fondness, adoration attachment.  Caritas:  charity, high price, expensiveness, and scarcity.  Dilectio:  delight, pleasure, goodwill.

Valentines has always been a favorite of mine – from creating shoebox containers for classroom valentine greetings in elementary school to celebrating with family and a few friends.  For many years because we had sons at home and my sister was single with a daughter (Emily), we chose to celebrate with a family dinner.  One of our favorite activities was to go around the table and tell what we loved about each other.  Of course, it was edifying, but sometimes also surprising to find what we all found to be important about each other. When it comes to love, there is truly no place like home.

Valentine’s Charcuterie Tutorial

In that spirit of family love, Emily and I gathered in the kitchen for a tutorial on her making a beautiful charcuterie board. Aside from her corporate role in Austin, Emily owns a charcuterie business @emideecharcuterie. She creates beautiful trays, boards, and tables for all levels of clients. You can find her partnering with influencers or leading in-home and virtual workshops for all things cheese and accoutrements.

This month, Emily is going to demystify the process for anyone wanting to give charcuterie a try. Charcuterie boards and grazing tables have become a beautiful way to entertain a large group. Here’s an example of a board that serves 4-6.  You can gather these items at HEB or your favorite cheese shop.

Charcuterie Board A la Emideecharcuterie

Sharing Love
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 -6 people

Equipment

  • 13"-15" tray

Ingredients
  

Cheese

  • Brie
  • Manchego
  • Mozzarella Balls
  • Honey Goat Cheese
  • Garlic and herb Boursin
  • Prosciutto Wrapped Mozzarella
  • Aged white cheddar for crumbling

Meats

  • Prosciutto
  • Calabrese Salami
  • Italian Dried Salami
  • Sopprasata

Other Components

  • Cornichons
  • Strawberries
  • Grapes
  • Raspberries
  • Honey
  • Strawberry Jam
  • Fruit and Nut Crisps
  • Watercrackers
  • Marcona Almonds
  • Fresh Thyme
  • Fresh Rosemary

Instructions
 

  •  Place bowls/ramekins on the board, careful not to clump together. Four corners and one in the center is a good rule.
  • Place cheeses throughout the board, remembering to incorporate texture and to create balance of shapes and colors throughout – again, avoiding clumps of color/shapes in one area
  •  Create salami rose by layering 15-18 slices in a straight line, one on top of the other but about half an inch. Roll it up from the first one you placed down to the last. Place inside a ramekin and use your fingers to pull the petals outward (not upward) to make the rose “bloom.” If there is a gaping hole in the middle, roll up about 3 more slices and stick in the middle, and repeat with 1-3 slices if a hole remains until there is a “bud” at the center of the rose.
  • Place the prosciutto in ripples on the board and the calabrese salami in folds
  • The dry “log” salami such as Soppressata can be sliced in medallions and either layered in a line, or stacked a few on top of each other on one side of your board
  • Place the fruit – halved strawberries in groups of 3 throughout the board, four corners is a good model here too. Raspberries in two clumps on opposite sides of the board from each other for color balance. Grapes stay on the stem in a cluster and one small cluster on one side and another small cluster on the other side of the board. Wherever there is space!
  • Crackers can be conspicuously placed on the board, under things or stacked upright between two items. Or they can be served on the side
  • Honey, cornichons, jam, mozzarella balls with oil, and any other liquid-y item can go into the bowls/ramekins that were first added to the board. If you use the cookie-cutter trick in your Brie as a centerpiece (reference video,) add jam or pomegranate seeds to the cut out in the Brie
  • Add garnish to the top especially where there is a lot of white from the cheese to add some color/greenery and WA-LA a gorgeous board ready for you and your guests to gather around and enjoy!

Video

Keyword charcuterie, charcuterie board, cheese, cheese board, meat board, valentines board

Chipotle Lamb Chops

John Nance “Cactus Jack” Garner is another Texan that made it to the White House.  Starting his political career as a county judge, he then moved to State politics to serve in the House of Representatives during the session Texas was choosing its state flower.  He fought for the prickly pear cactus and thereby gained his nickname. 

Moving to the US House of Representatives in 1902, he continued in this role until 1933.  In 1932 he threw his hat in the ring for President of the United States.  Realizing during the process that Roosevelt would take the lead, Garner cut a deal with him to be the Vice President.  He served in that role until 1941. 

On a personal note, Garner raised pecans and sheep.  It is with a nod to his vocation that this recipe for lamb is presented.  Shoulder lamb chops are smothered in a chipotle sauce with adobo for a “fall off the bone” flavorful dish. 

If you’ve never tried lamb, this may be the dish for you.  It is “company worthy” with a beautiful combination of colors.  

Chipotle Lamb Chops

Tender Chops in an adobo chipotle sauce
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 Chipotle Chile peppers in adobo sauce (canned)Plus 2 tbsp sauce from the can
  • ¼ tsp dried thyme
  • ½ cumin
  • 4 lamb shoulder chops (about 1.75 - 2 pounds total)
  • kosher salt
  • tbsp Extra Virgin Olive Oil (EVOO)
  • ½ cup chopped onion
  • 3 cloves garlic, chopped
  • 1 bunch chopped fresh cilantro (leaves and stems)
  • ½ tsp cinnamon
  • 28 oz can fire roasted tomatoes
  • 1/4-1/2 cup white or red wine

Instructions
 

  • Mince and the chiles with a large knife.  Combine with 2 tbsp adobo sauce from the can.  Add thyme and cumin and mix.
  • Season the lamb chops with salt and coat with the Chile mixture
  • Heat the EVOO in a large skillet over high heat.  Add the lamb chops and cook until browned on both sides, about 8 - 10 minutes.
  • Stir in the onion, and cook a couple minutes.  Add the garlic, cilantro and cinnamon and cook about 2 minutes.  Add the tomatoes and bay leaf, using a wooden spoon to scrape the browned bits from the bottom of skillet.  Add wine if desired and let simmer for 20 minutes until meat is tender and sauce has thickened

Video

Lady Bird Johnson’s Lemon Pound Cake

This month we are celebrating Texans who made it to the White House.  Lady Bird Johnson, Texan, and wife of the 36th President of the United States served this yummy lemon pound cake at her daughter Luci’s wedding in 1966.  She probably baked it in a bundt pan, but we took artistic liberty since it serves 16 to divide it equally into two loaf pans.

This allows you to freeze one for later (always handy) and also to diversify your icings.  Of course we had to use her lemon glaze on one of cakes.  The other, I elected to use a ganache.  Lemon and chocolate are a natural together.

I always thought Lady Bird was a class act – I think you’ll find this desert to fall into that category as well.  AND if you make it in the Spring, you could top it with an edible flower in her honor! A visit to the Lady Bird Johnson Wildflower Center in the Spring is a delight.

 

 

Lady Bird Johnson's Lemon Cake

A lemon cake with a history and versatility
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • ¾ cup Butter (salted)
  • 1 ¼ cup sugar
  • 8 large egg yolks
  • 2 ½ cups cake flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk
  • 1 tsp vanilla extract
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp lemon zest

Lemon Glaze

  • 2 cups powdered sugar
  • ¼ cup butter (salted)
  • zest of 1 lemon
  • juice of 1 lemon

Ganache

  • 8 oz semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • ⅛ tsp coarse salt

Instructions
 

  • Preheat oven to 325 degrees
    Grease either a 10” bundt pan or 2 loaf pans, then dust with flour.
  • Cream butter and sugar with a stand mixer
  • In a separate bowl, whisk the 8 egg yolks together to break up the yolks.  Mix into butter/sugar mixture.
  • Whisk together cake flour, baking powder and salt.
  • Alternately add milk and flour mixture to batter, beating after each addition, scraping the sides as needed.
  • Add vanilla extract, lemon juice and lemon zest.  Beat for 2 minutes.
  • our the batter into the prepared bundt pan or 2 loaf pans and bake for 1 hour.  (Loaf pans need 35 - 40 minutes).  Insert a toothpick to test- must come out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Lemon Glaze

  • Combine the powdered sugar, butter, lemon zest and lemon juice.  Use a hand mixer to mix until well combined.
  • Once the cake is cooled, drizzle the glaze over the cake.
  • Garnish the cake with more lemon zest if desired.

Granache:

  • Coarsely chop chocolate. With a serrated knife.
  • Bring cream to a boil over medium-high heat.
  • Pour over chocolate, and add salt.  Let stand for 10 minutes.  
  • Stir with a whisk until smooth.  

Video

Notes

This cake is best stored at room temperature. Keep it in an airtight container for 2-3 days. If you want to keep it longer you can refrigerate the cake after 3 days or freeze it.
This cake freezes really well.  Wrap well, using freezer baggies.  Allow the cake to come to room temperature before opening the package.
Keyword Lemon cake, bundt cake, lemon loaf, ganache, lemon icing

Cooking with Presidents: A small-town Texas chef’s rise and journey to the next chapter

It’s tough to find a more place-based culture than Texas. Evidence of that can be found in the comradery akin to family when you meet another Texan in a different state or especially abroad. Simply put, a fellow Texan can make you feel home.

It’s no surprise that when President George Bush and his family left for the Oval Office, his family kept Matthew Wendel close. As Mrs. Laura Bush states in the forward of Matthew’s recent cookbook: “Offering guests wholesome, delicious, and comforting food is a key ingredient of our Texas hospitality, and it’s our way of saying ‘Welcome, we’re glad you’re here’.” I could not agree more!

It seems that with Chef “Matty”, the Bush family valued a Texan in their kitchen not exclusively for friendship, but to help them share our culture with the world through food. What an amazing partnership and service.

That brings us to Matthew’s next chapter. You see, drill down that Texas place-based culture to our universities and allegiances bubble up in conversation like the springs under the headwaters of the San Marcos River. We have enough analogies and full circle moments to fill all the pages of this magazine. So, let’s condense. Matthew Wendel is a Texas State Alumni. The stars aligned for him to join Texicureans and the Texas State Alumni Association at the home of Kelly and Beth Damphousse, President and First Lady of Texas State University, respectively. (Eat ‘Em Up Cats!”)

Matty’s Fried Chicken

I had the honor of being in the kitchen with Beth and Matthew as we prepared “Matty’s Fried Chicken” from his beautiful cookbook Recipes from the President’s Ranch – Food People Like to Eat The last phrase in the title was coined by Laura Bush’s mother after enjoying many of his meals while visiting.

Let’s set the scene in San Marcos. When I arrived at the Damphousse home, Beth and Matthew were busy prepping a Texas sized feast. I jumped right in the mix. There was salsa, guacamole, salad, biscuits, brownies, cookies, and the star of the show – Matty’s Fried Chicken. THAT is the recipe Matthew has graciously agreed to share with Texicureans.

He took my one bane of cooking and turned it into an easy methodology with scrumptious results.  How did the fried chicken turn out?  AMAZING!  The flavor penetrates completely through each piece.

Matthew’s full cookbook is published through the White House Historical Association and can be purchased at  https://shop.whitehousehistory.org/products/recipes-from-the-presidents-ranch or on your next visit to the George W. Bush Presidential Center. Visit https://www.bushcenter.org/ to plan your trip. Matthew’s book is a curated catalogue you will return to again and again.  Hint: “Matty’s Chocolate Chip Cookies” are probably the best chocolate chip cookie I’ve ever put in my mouth!

Matthew Wendel’s Story

“I am a Texan, born and bred.” Sound familiar? It’s how Matthew starts his book. Southeast of Houston lies the small Texas town of Danbury, where Matthew grew up.

Warm and humble, Matthew exudes his love of cooking.  He’s not a trained chef, but he has a strong heart for good food.  Like so many of us, he was influenced by his mother as he snagged alone time with her in the kitchen in a home of nine children.  Matthew dedicates his cookbook to his mom by saying, “Your gentle ways taught me that food can feed the body and nourish the soul”.  He is certainly passing that heritage to all of us!

He began cooking for the Bush’s in Austin while they were occupying the Governor’s Mansion.  When they moved to the White House, they asked him to join them, and he was there every step of the eight years.  This included cooking at Camp David and the Bush’s Prairie Chapel Ranch.  “Over the years Matthew, or ‘Matty’ as we call him, became part of our extended family”, says Laura Bush in the forward of his book.

Food is Family. Family is Culture. Culture is History.  Matthew Wendel took food from Danbury to Texas State, to the Governor’s Mansion, to the White House and now to the world. His story is a wonderful example of how Texas transcends place.

Matty's Fried Chicken

Matthew Wendel, adapted from a recipe by Velva Wendel
Used by permission from "Recipes from the President's Ranch - Food People like to Eat"
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1 Young whole chicken, cut up* (I prefer chicken under 4 pounds)
  • 2 tsp seasoned salt
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 2 tsp paprika
  • 2 tsp kosher salt
  • 2 tsp fresh ground pepper
  • 2 cups flour
  • 1 1 gallon storage bag
  • vegetable oil, enough for frying

Instructions
 

  • In a small bowl, combine spices.
  • With paper towels, dry chicken pieces very well.
  • Lay out chicken pieces on a sheet pan.
  • Season both sides of each piece with the combined spices.
  • Add remaining spices to flour and pour into paper or plastic storage bag.
  • In a heavy skillet or Dutch oven, heat oil to 325 degrees.  Oil should not be more than halfway up the side of the skillet.
  • Add legs and thighs to bag and shake well so that the chicken pieces are well coated with flour.
  • Shake off excess flour and put in legs and thighs in hot oil.  Turn chicken pieces as they brown.  Dark meat should take about 13 minutes.  Remove pieces to drain on paper towels
  • Repeat until all the chicken is cooked.  White meat should take 8 to 10 minutes.  

Video

Notes

*I cut up the chicken just as my mother taught me, complete with the wishbone.  If you don’t want to tackle learning how to cut up a chicken, ask your butcher to do it for you.  
Keyword fried chicken, chicken, fried, spiced