Blake Makes

These are Katherine Hepburn Brownies from our Gourmet cookbook. They were so good, I do believe they were blessed by Katherine herself. See the light in the picture? That’s her looking down from heaven.

To Make:

2 squares unsweetened chocolate
1/4 pound sweet butter (1 stick)
1 cup sugar
2 eggs
1/2 t. vanilla
1/4 cup flour
1/4 t. salt
1 cup chopped walnuts.

Melt chocolate and butter. Remove from heat and stir in sugar. Add eggs and vanilla. Stir
vigorously. Add flour, salt and nuts (we don’t like buts in ours). Mix until incorporated.

Pour into buttered 8 x 8 pan. Bake in 325 degree preheated oven for 40 minutes. Allow to cool before cutting.

It’s getting colder down here in New Orleans, and colder weather means cozy food. We actually had a fire in the fireplace last night, and tonight we’re making s’mores. Now, it’s going to be nearly 80 this weekend, but that’s ok. Sticky, oppressive summertime heat is never far from a Louisianian’s mind. For now, my cooler surroundings invite me to warm up from the inside out. This garlic soup is great at that.

Like we do on most Saturday mornings, Bridget was thumbing through our massive and invaluable Gourmet Cookbook (again, thanks Patter). She found a recipe for Rustic Garlic Soup, and was intrigued by its relatively few ingredients and simple preparation.

I knew that when you roasted garlic, it went all sweet and squishy, but garlic as the centerpiece? Not chickeny-garlic soup, or some other name that might imply the garlic’s there but only slightly. No, this recipe was making no excuses. It was owning its garlicy-ness. I admire that kind of confidence.

The cookbook’s blurb said in Italy this is called “aquacotta,” or cooked water, and at first, that’s what I thought it was. Admittedly, even after my first sip I thought it tasted a lot like chicken water, but the house was filled with that tuck-you-in garlic aroma. You know the type. It’s that smell cookies baking, or freshly brewed coffee.

I ladled a bowlful, grabbed a spoon and a hunk of bread, and prepared to “choke it down.”

Three bowls later, I told Bridget that we would serve this on Mondays in our restaurant.

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Hello, Blake Makers. Sorry it’s been a bit since I last posted, but things have been busy in Blakeville. As you may know, I started Killian Interactive a few months ago, and that’s what’s been keeping me most engaged. I’ve got several new clients, and that work alone keeps me occupied for most of the daylight hours on any given week. But something exciting happened last week.

Adam Kuban contacted me last week and asked if I would like to become the New Orleans correspondent for SeriousEats.com. (I had no idea I could do a backflip)

I am entirely honored that they are giving me this chance. This is just the latest affirmation for the direction I’m taking my business (and my life). I started Blake Makes months ago, but since the beginning I have loved it. I almost tear-up sometimes when I talk about it.

If I’m going to do this (as in, have my own business, follow my dreams, and make a living at it), then I am going to do it on my terms and doing something I love. This is what I love. Although I’m keeping quite busy at Killian Interactive with my new media marketing work, I’m steering the ship towards doing more food related work.

Things are starting to happen. Food things are starting to happen, and I couldn’t be happier. Serious Eats will not only give me the opportunity to share the splendor of New Orleans food with the world, it will also open doors for me that I wouldn’t have otherwise encountered.

I like to keep things simple, especially when it comes to my cooking. A soup with a few ingredients, or a simple salad can send me swooning. Such is the case with this absolutely delicious roasted chicken.

This bird was a regular, run-of-the-mill chicken. I removed it from its wrapper, rinsed it thoroughly and patted it dry. I seasoned the cavity with salt and pepper, and tossed in a few lemons cut into quarters. I salt and peppered the outside, and drizzled over 3 tblsp. of melted butter.

In a 400 degree oven, I roasted the chicken on its side for 20-25 minutes. Then, I turned the chicken on to its other side and roasted for another 20-25 minutes. Finally, I basted the chicken with pan drippings (I used a little more melted butter), and roasted it breast-side up for a final 20-25 minutes.

Your house will be filled with the heavenly aroma of golden, buttery, crispy chicken. We picked this bird clean.

I’m going to have to look up the name of this amazing treat from India (for some reason, my picture of the menu board is missing). This was one of my favorite things at the festival. It was a flaky pastry filled with lentils and carrots. They served it with a sort of BBQ sauce that was excellent. I could have eaten a dozen more.

India’s Grade: A

When I was a kid, I was unbeatable at Memory. I love playing, which is why I was stoked to find this memory game on the Top Chef site. Enjoy!

You have to walk through Norway to get to China. I’m not sure if Norway had anything to sample, maybe some beer, but we stopped there anyway to ride one of my favorite rides - Maelstrom! It’s not particularly interesting or exciting, but it’s always a crisp retreat from the typical 90 degree Florida heat. However, there are some drops, the potential to get splashed with a little water and some scares (polar bear, trolls).

Anyway, after Norway there’s China. We review the menu board while we wait in line, and decide to get the pot stickers (pictured below) and the ginger caramel ice cream. I remember saying to Bridget, “I’m sure this will be just like every other pot sticker I’ve had.” I was wrong.

These pot stickers were yummy, but the best part was the sauce. I was a ginger soy sauce. It was salty and a little spicy. A perfect match to the soft, sticky dumplings. The ice cream was equally delicious, although it was pre-packaged. It was creamy caramel ice cream with bits of candied ginger mixed in. The ginger was sweet and warm (not spicy). I really liked the contrast of sweet, cold and warmth.

China was good. India’s next!

China’s Grade: A-

Mexico is one of the first countries you’ll encounter in the World Showcase at Epcot (if you go clockwise). Even when it’s not the Food and Wine Festival, they always have good churros and margaritas in Mexico (that’s right, you can imbibe at Epcot). For your first lap around the world, grab a drink - it will cool you off, and make the next 1.2 miles seem like a short stroll around the block. Reward yourself with a crispy, cinnamony churro for completing the first lap, and to prepare for the second.

We got Chilaquiles and Quesadillas while in Mexico. They were a’ight. The quesadillas were nothing surprising - good, not gross, it was just ok. The Chilaquiles were a little better.

Chilaquiles are basically chicken and cheese baked (I think) inside a tortilla. There was some green sauce on top and they served it with a dollop of sour cream. It tasted a little like turkey and dressing to me.

Mexico’s Grade: B-

I’ve always liked to cook, but only recently have I begun to parlay my passion for food into a possible career. So, now I’m even more interested in all things food - the Food Network, Top Chef, cookbooks, food blogs, this blog and food festivals. It just so happens that there’s a food festival held every year at one of the happiest places on Earth (Disney World), and this year I had to go.

Those of you who know me know that I like Disney World…ok, I love it. It’s something about reliving my childhood (at least that’s what Bridget says), but we always have a great time. This time was no exception.

The Epcot International Food & Wine Festival takes place in the World Showcase at Epcot. You can walk around the world and taste food all along the way. This week I’m going to be posting about the food we had, but here’s a general overview (a taste) to kick off the week.

I went into this expecting the Aspen Food Festival (I’ve never been, but I’d love to go!) , but what I got was a little less appetizing. Don’t get me wrong, it wasn’t horrible (at least some of it wasn’t), but it wasn’t great either. We kept saying how we doubted any of the food we were tasting was actually authentic. There were some exceptions (Turkey and India), but for the most part, you could have tasted similar fare in your grocer’s freezer.

This week you’ll get the highlights (what we liked the most), and I even have a few food stories that don’t involve the fest. I think next time we’ll just drink around the world (they had this “taste” of wine that was over $10 - I’m sure it was good). Stay tuned! We’ve got some good stuff coming.

Hello, Blake Makers! Just a quick note. Bridget and I are going to Disney World this week (we leave in the morning). I won’t be posting as much this week (if at all). It’s the Food and Wine festival while we’re there, so I’m going to try and post as much as I can about that. We do intend to eat while we’re there, and you guys want to hear about that, right?

By tomorrow night, I’ll have had a giant turkey leg, a scoop of Butter Pecan from Eddy’s (right by the castle), and…I guess we’ll see. Be back in a week.