This is what Sunday is all about…fluffy biscuits, crispy bacon, creamy eggs, melt-in-your-mouth grillades on a bed of soft grits, juicy fried green tomatoes, and a good cup of coffee. All of the above and more is served up at “Eat”, a cool little restaurant in New Orleans’ historic French Quarter. The soft color palette and clean, modern furnishings make you feel welcome as soon as you enter the restaurant, but the food is the real show stopper here. Everything is fresh and done just right. It’s pure Southern comfort food with a New Orleans twist. The grillades are phenomenal here – intensely flavorful, and oh so tender…
Fried Green Tomato Breakfast
Grits and Grillades
Eggs Dumaine
Eat
900 Dumaine Street
New Orleans, LA 70116
(504) 522-7222
I recently had some of the best restaurant food ever…on board of an airplane! If you ever get a chance to fly business on Austrian Airlines, be prepared for some seriously delicious meals.
It all started with a little something from the flying chef on board..
Which was followed by a selection of appetizers…
Then came the soup. A creamy celery-apple soup of which I didn’t take a picture, because I was too busy enjoying it.
And three different main courses to choose from…
And on to the grand finale…a selection of deserts, cheeses, and fruit. Accompanied by after dinner drinks and sweet wine…
One of the almost cleaned out desert carts…
And the finishing touch after lunch…one of 11 specially prepared coffees from the coffee menu…
We were also served a fantastic light dinner before landing, including a heavenly apricot cake. This is what flying should taste!
Photo by nonyafood.com
I’m a huge fan of black rice pudding. It’s pure comfort food, and especially delicious for breakfast. Black Rice Pudding is very popular in South East Asia where it is widely available from hawker stalls and restaurants alike. This authentic recipe comes from Bee Yinn Low’s wonderful blog about Nonya cooking.
Bee Koh Moy/Bubur Pulut Hitam (Black Sticky Rice Dessert)
200g black sticky (glutinous) rice
Sugar to taste
5 cups water
2 pandan leaves, knotted
1 cup coconut milk plus 1/2 teaspoon salt (mix well)
- Rinse the black sticky rice with water thoroughly until the water turns clear. Please take note that the color will remain “black” or “purple” in color but it should look clear.
- Add water and pandan leaves in a pot and bring it to boil. Add the black sticky rice into the pot and boil it on medium to low heat for 45-60 minutes or until the rice becomes soft and breaks up. Cover the pot with its lid.
- Keep checking the water level, if it’s become too dry, add more water.
- Add sugar to taste.
- Serve the bee koh moy in small bowls topped with a spoonful of coconut milk. If you like it creamier, add more coconut milk.
Enjoy!
Hmmmm….can’t help but wish I’d chosen a different career path and gone to one of the top culinary schools to become a pastry chef. I’d be playing with eggs, sugar, and chocolate all day. How cool is that?!
I love tea, but I’m usually not a fan of drinking cold or ice tea. However, a few years ago I stumbled upon Oishi Green Tea in Laos. One sip from the ice cold bottle, and I was hooked. It was the perfect thirst quencher for a sweltering hot day in the tropics. Ever since I’ve been guzzling down gallons of the Honey Lemon flavor (my favorite!) whenever I’m in South East Asia. Unfortunately, I was unsuccessful at finding it in the US or Europe…until last week. I went to an Asian grocery store in Vienna, and lo and behold – they had an entire shelf stocked full of Oishi Green Tea, including my beloved Honey Lemon flavor. Woohoo!! Oh, and if you think drinking tea is only for old ladies, check out the countless health benefits of tea.
Kore wa oishi des!
