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Brasserie 19, Backspace and a Tasty Trip to RenFest

Our 21st Year of Eating, Drinking and Telling You About It! 

HOUSTON Saturdays and Sunday 4-5 p.m., NewsRadio 740 KTRH

A Presentation of Spec’s Wines, Spirits & Finer Foods 

SATURDAY: We pay a visit to Brasserie 19, a remarkably creative spin on the old-fashioned French brasserie debuted recently by Charles Clark and Grant Cooper of Ibiza fame. In our Grape & Grain segment, we chat with a member of the legendary Boutari family that imports all those wines from Greece. They, like many of the wines in this ancient land, have improved mightily in recent years. 

SUNDAY: Indian food has found an enthusiastic audience in this country in recent years, and particularly around Houston. We chat with one of the most impressive chef we know in any cuisine, Kiran Verma, about how her traditional Indian flavors break new ground all the same. We also pay a visit to some of the food and drink experts at the Texas Renaissance Festival. 

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

This week we visit backspace, a downtown Austin pizza and pasta place that’s doing some remarkable new things. In our Grape & Grain segment, we chat with a member of the legendary Boutari family that imports all those wines from Greece. They, like many of the wines in this ancient land, have improved mightily in recent years. 

This Week’s Delicious Mischief Recipe

INDIAN VEGETARIAN ALOO GOBI 

3 tablespoons vegetable oil, divided

1/2 teaspoon cumin seed

1 small onion, quartered then sliced

2 serrano chile peppers, minced

1 teaspoon ginger paste

2 teaspoons ground coriander

1/4 teaspoon paprika

1/2 teaspoon turmeric powder

1/2 teaspoon cayenne pepper

1/2 teaspoon garam masala

2 medium baking potatoes, peeled and cut into 1 inch pieces

1 teaspoon salt

1/2 head cauliflower, cut into florets

2 teaspoons lemon juice

Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant. Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it’s own juices until it’s tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower. Serves 6.

 

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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