Courtbouillon: A Cajun Classic

The French culinary term “court bouillon” (or court-bouillon) conjures images of royalty and kings (court) as well as wealth and gold (bouillon). In reality, of course, it is something far more mundane, loosely translating to “quick broth.”

Courtbouillon at Danton's

In practice, court bouillon is usually just boiling water that’s been seasoned and infused with aromatics and then used to poach fish. In the grand encyclopedia of French cuisine, court bouillon is really rather simple and boring.

Now consider the term courtbouillon (one word), a Cajun dish. Pronounced koo-bee-yahn, it’s a fish or seafood stew that’s a tomato-based cousin of gumbo and etouffee. And unlike the weak sauce of it’s French ancestor, courtbouillon is a rollicking, rich and flavorful dish worthy of its Cajun provenance. In musical terms, court-bouillon is a delicate French minuet while a Cajun courtbouillon is a full-on fais do-do, fiddles and accordions blazing.

Read More...

You start with a roux. Then add the Cajun trinity: bell pepper, onion and celery. Fresh, diced tomatoes are next, followed by seafood stock and then any number of additional spices and herbs: thyme, garlic, marjoram, basil. Bring to a boil and then simmer, allowing the mixture to reduce and thicken, stirring occasionally. Then add thick chunks of fish and allow them to cook in the stew. Once cooked, ladle the fish and stew into a bowl over steamed white rice. In general, the recipe can be lengthy and involved. (A Google search will turn up many versions for the ambitious home cook.)

I asked Jim Gossen, a native of Lafayette and owner of Houston’s Louisiana Foods seafood distributorship, about the recipe for courtbouillon. “It’s traditionally a dish made at home, using family recipes. After I make the stew, I layer in thick pieces of redfish, then top it with thin slices of lemon. After you add the fish, you can’t stir it anymore, otherwise the fish breaks into pieces. So as it simmers, you grab the handles of the pot and twist it back and forth to make sure everything cooks evenly,” Gossen said.

Like most dishes that are handed down through traditional family recipes, courtbouillon has many variations. There always is a roux, but whether it is light or dark is up to the cook (tradition says dark). The Cajun trinity is a must, but some recipes call for garlic at this step. Once the stew ingredients have been added and are ready for simmering, a whole fish head sometimes is thrown in for extra flavor (don’t forget to fish it out before serving!). The fish used is another subject of debate: redfish is the traditional choice, but catfish often is used and red snapper is not unusual. And why stop at fish? Many recipes call for a “seafood courtbouillon,” which includes shrimp, oysters or crawfish.

So what do you do if you want to try out this Cajun classic in Houston and you don’t have access to a friend-of-the-family Cajun cook or don’t want to make it yourself? While not as prevalent on restaurant menus as gumbo and etouffee, some of Houston’s best Cajun and Creole restaurants include courtbouillon on the menu, including Danton’s Gulf Coast Seafood Kitchen and Mardi Gras Grill, both of which serve a mixed seafood version. Brennan’s, traditionally known for New Orleans Creole-style cooking, includes a redfish and shrimp courtbouillon as part of its “Brennan’s Classics” menu, and properly describes it as “Acadian style.”

Danton's Gulf Coast Kitchen

During a recent weekday lunch, I sampled the seafood courtbouillon at Danton’s on Montrose near the Museum District. It’s a throwback seafood joint offering classic Gulf Coast dishes using traditional recipes, as well as signature dishes (“Crab Danton”) created by chef and co-owner, Danton Nix. Danton’s makes my favorite gumbo in Houston — extra rich, dark and smoky — so I had high hopes for the courtbouillon.

The courtbouillon at Danton’s is excellent. A huge portion served on a big oval plate, the stew has a perfect consistency and reddish-brown color. It came out steaming and so hot I had to wait, torturously, to take a bite. The Cajun trinity is prominent — big, tender chunks of onion, bell pepper and celery are splashed throughout. The flavor of the stew is the perfect combination of smoky richness from the roux and tangy sweetness from the tomatoes. Big, intact chunks of fish (no stirring!) are generously spread throughout. My server identified the fish as red snapper, though it easily could have been redfish. Perfectly cooked shrimp and fresh oysters round out the dish. For sides, I always get steamed white rice and garlic bread for sopping up what’s left of the stew.

I can’t wait to find and taste more versions of courtbouillon on Houston restaurant menus. And if I get ambitious, I may have to try making my own, hopefully with a little help from some of my Cajun friends.

This blog entry was originally posted 20 December 2010 on the www.29-95.com website.

CFS Challenge: Hickory Hollow vs. Ouisie's Table

This chicken-fried steak (CFS) challenge features two of Houston's traditional CFS heavyweights: Ouisie's Table and Hickory Hollow. Although the chicken-fried steaks at these two restaurants are consistently rated as the best in Houston, both the restaurants as well as their corresponding steaks are worlds apart.

Hickory Hollow

Hickory Hollow

Hickory Hollow has been serving CFS and other comfort foods in gigantic portions at reasonable prices since 1977. Located in a time-worn brick-sheathed building on Heights Boulevard (there are two other locations) just north of a rapidly gentrifying stretch of Washington Avenue, it caters primarily to a mixed blue-and-white collar crowd. On a recent weekday lunch, the restaurant was packed with a mix of downtown office workers, hipsters from the adjacent Washington corridor, elderly patrons who appeared to be longtime regulars (judging from the banter at the counter), and a table full of police officers.

Read More...

This is a counter-service restaurant: get in line and peruse the wall-mounted menu. Step-up to the counter, place your oder, pay, and then you get one of those buzzer things to take with you to your table. You are provided with a tray, and you pass through a salad bar and self-serve drink area. It's a great communal atmosphere, with small four and two-top table intermixed with communal and picnic tables. When the buzzer goes off, you trek back to the counter to pick up the order yourself.

The CFS comes in a whopping four sizes: from the "Small Cowgirl" (billed as "perfect for the ladies"), the "Small Plowman" ("perfect for lunch"), the "Medium Hired Hand" ("Texas size"), and the "Large Rancher" ("the Saddle Blanket"). Prices are very reasonable, ranging from about eight dollars to thirteen dollars. A salad is included, and a choice of fries or a baked potato. I ordered the Large Rancher with fries ($11.49).

Hickory Hollow CFS

The breakdown:

Meat. The steak itself was fresh, nicely tenderized (fork tender), with a good thickness and perfectly cooked. Regrettably, the meat itself was completely devoid of seasoning.

Crust. The crust was fried to a gorgeous golden-brown color - this is what a CFS is supposed to look like. The crust was wonderfully crispy and although it pulled apart from the meat, the overall technical execution of the steak was excellent. Unfortunately I found the crust, like the meat, to be devoid of any flavor or seasoning.

Gravy. It's possible for a bland CFS can be rescued by an otherworldly gravy, but that wasn't the case here. Supposedly a cream gravy, this gravy had an unusual yellowish tint and a gummy texture. It reminded me of the turkey gravy you get at Thanksgiving. Strangely, it is identified on the menu as "Texas River Bottom Gravy."

Value. Excellent. The mammoth "Large Rancher" CFS is a steal at $11.49 (with fries) or $13.49 (with baked potato).

Extras. I did not notice (and was not offered) any standard CFS extras like rolls or cornbread.

Overall grade: B- . That such a beautiful looking CFS could taste so bland is depressing. But if you can spice it up yourself with some salt and pepper, ketchup and tabasco, this huge portion at the right price is worth the trip.

Ouisie's Table

Ouisie's Table is a meandering maze of a restaurant off San Felipe in the decidedly upscale Afton Oaks/River Oaks neighborhood. The crowd is upscale too, as is the menu - billed as upscale southern food with eclectic tendencies. Still, sitting in the main dining area with other diners who, on another night, might be at Tony's or Del Frisco's, you can't help but feel at home. An army of servers and staff flitter about the room, graciously taking orders and fussing over the clientele.

The chicken-fried steak here is a centerpiece of a large menu of kicked-up southern comfort dishes like shrimp and grits and fried oysters. Ouisie's serves food that people like to eat - a restaurant strategy that isn't as obvious as you might think. And customers reward owner Elouise Adams Jones with an often full dining room.

Not unexpectedly, wine is big here. When we sat down, the waiter rattled off any number of expensive bottles and wines by-the-glass. I can't bring myself to drink wine with CFS, so I opted for a good ol' Shiner Bock (which turned out to be a great pairing). The CFS is billed as "The Ouisie’s Original Chicken Fried Steak with The Works" at a relatively eye-popping $23 for dinner ($17 for lunch). The "works" being mashed potatoes, gravy, black eyed peas, mustard greens, and corn pudding.

Ouisie's Table CFS

The breakdown:

Meat. The steak itself was pounded thin, very tender, with excellent moisture and good flavor. This is a high quality piece of meat.

Crust. Extremely crisp and crunchy, with an undulating golden-brown color, the steak appeared to be pan-fried (that may explain why the steak was slightly greasy). There was minor separation of crust and meat. Excellent flavor and seasoning.

Gravy. This is a peppery cream gravy in the classic Southern tradition. The flavor was outstanding, but the consistency was somewhat watery - I prefer my gravy a little thicker.

Value. Average. The large CFS and plentiful sides certainly justify the $23 price tag, but it's still a bit steep for a traditionally blue-collar dish.

Extras. Before the CFS came out, a plate of tiny biscuits and cornbread was provided for noshing. Tasty but not really impactful on the CFS experience. I single-serving bottle of Tabasco sauce was provided with the CFS - a nice touch. The mashed potatoes that came with the CFS were some of the best I've had in Houston.

Overall grade: B+. Great flavor and execution, along with some delicious sides, make up for the hefty price tag.

All things considered, Ouisie's Table wins the matchup with Hickory Hollow. Great flavor and abundant sides win out over the huge portions and reasonable prices.

This blog entry was originally posted 1 December 2010 on the www.29-95.com website.

Dining Tips to Live By

The observance of table manners is a tricky thing. I am by no means a stickler for table manners - I often catch myself with elbows on the table or talking with my mouth full.

Finger Lick'n Approved

I've had the occasion to learn some of the finer points of dining etiquette, which makes for some interesting people-watching. As a guest at one of Houston's most august country clubs, I've watched a Fortune 500 CEO push peas on to his fork with his fingers. As a volunteer at a soup kitchen, I've watched elderly patrons sip (never slurp) soup from a spoon with a technique worthy of the Queen of England.

So after decades of eating in restaurants, and especially the last few years eating in a lot of restaurants, I often get asked about how to deal with certain dining situations. Here are a few tips I've collected over the years, and that I find myself using on a regular basis.

Read More...

1. Don't sniff the cork.
When evaluating a bottle of wine in a nice restaurant, never pick up the cork and smell it. I can tell you now what it smells like: cork. You can squeeze the cork and look at it to make sure it's in good shape. Then smell and taste the wine. For ladies on a date with Mr. Smooth Operator, if he picks up the cork and smells it, you know he's just winging it.

2. Never offer to do the math on a group check.
If you are in a big group and you can't split the check, somebody's going to have to figure what everyone owes and collect it. This is a good time to go to the bathroom. If you get stuck doing it, no one will believe they owe what you tell them they owe. "How much? But I only had one glass of wine!" You will be despised as you take their money, and in the end you will probably end up paying any shortfall yourself just to get it over with. If I'm with a group of friends and I've organized the event, I will occasionally just hand a credit card to the server and pay for it myself, then collect later.

3. If you have a reservation at a restaurant, don't get upset if your table isn't ready when you arrive on time.
It happens. Just sidle up to the bar and have a drink while you wait. If the wait is 30+ minutes after your reservation time, let the host know. If the restaurant is on the ball, they should offer to comp your drinks. On the other hand, if you are seated immediately and the host tells you that you have to be finished by a certain time so the table can be turned, you should say "No, thanks" and get up and leave. There are better ways for a restaurant to handle this. For instance, if a table is lingering (unreasonably) in a busy restaurant, the host should politely explain that other guests are waiting for tables and suggest that you adjourn to the bar with their coffee/wine/digestif.

4. Don't drink your dining companion's water.
Even after decades of eating in nice restaurants, occasionally I'll forget how the place setting works, especially on large 10- or 12-person tables where you're sitting all squashed together and the table is a sea of glasses and utensils. The trick to remembering is the 4 and 5 letter word rule. Fork and dish (4 letters) on the left (4 letters), knife and glass (5 letters) on the right (5 letters).

5. Food goes out on the same utensil it went in on.
It's always a conundrum: you've bit off a piece of steak that's too gristly to chew, or you've got a bad mussel. What to do with it? If you're in a casual atmosphere, no problem: just grab a paper napkin, raise it to your mouth and spit out the offending material. In formal restaurants, it's a bit more complicated. Etiquette suggests that you cup one hand over your mouth, raise your fork and spit the food out on to it, then discreetly lower the masticated food to the side of your plate. I've got about a 50 percent success rate with this one. Half the time the food rolls off the fork and plops into the middle of my dish. If a society-type lady is at the table and gives me a funny look, I just respond with a saucy wink.

6. In a restaurant, say "Please" and "Thank you" to your servers.
Waiters have endless stories about obnoxious guests, so we as diners can balance that out one thank-you at a time. I always say thank you to the server when they bring or remove my plate. Busboys in particular seem absolutely shocked and appreciative when you thank them for refilling a water glass. Of course, at those restaurants where they seem to refill your glass after every sip, you may want to pace yourself.

This blog entry was originally posted 24 November 2010 on the www.29-95.com website.

Almost Famous

There's been a lot of hand-wringing lately about the lack of national recognition for Houston's thriving food scene.

Pupuseria Emanuel

But God forbid, the day comes when selling yourself is as important as the music you make.   - Russell Hammond

It's a legitimate argument - Houston and Houston's restaurants are mostly overlooked in the ubiquitous Top Ten Restaurant/Chef/City Lists that are like content crack for editors of national food websites and blogs.

The current skirmish springs from Houston Chef Bryan Caswell's appearance on the Food Network's high-profile cooking competition: The Next Iron Chef. Unlike a lot of reality cooking competitions that feature heavily tattooed and chain-smoking contestants who spend half the show sitting around an impossibly luxurious villa complaining about each other's fashion styles and grooming habits, The Next Iron Chef is actually known for testing the contestant's cooking chops.

Read More...

Caswell was a perfect fit for the show, and for representing "H-Town." There are few chefs who are as hard working, classically trained, and firmly rooted as a native Texan. And if anyone can spread the gospel of Texas/Houston/Gulf Coast, it's the media-savvy Caswell. After a strong run though the show in which he gained accolades from the judges and grudging respect from his (mostly East Coast) competitors, it was a buffet of Gulf Coast cuisine that eventually did him in.

It was a "damned if you do, damned if you don't" moment - Caswell had to cook his native Gulf Coast cuisine (the theme of the challenge was "inspiration"), but putting an uber-regional dish like barbecue crab in front of a British food blogger (one of the judges) will always be a tough sell. And indeed, despite what looked like great dishes, Caswell was voted off The Next Iron Chef island.

Several days before the elimination show aired, Caswell penned a passionate defense of the Houston food scene on CNN's Eatocracy blog. He again pointed out that the city is regularly overlooked by the national food media, as exemplified by the fact that Eater.com, the national network of food blogs, recently launched a blog in Austin rather than Houston.

He's right: the idea that the Austin food scene - as good as it is - deserves more coverage than Houston is preposterous. As someone who has spent a lot of time in both places, Austin simply doesn't have the breadth and depth of food offerings that Houston does. I agreed with Caswell's implication that Eater.com's decision was driven more by style than substance, as did the echo-chamber of Houston's food bloggers and Twitterati (for what that's worth).

Ultimately, though, I kept thinking to myself, "Who cares?" Yes, Houston's restaurateurs and chefs must consider professional reputations and economic factors that could benefit greatly from more national exposure. But would that be good for Houstonians and the Houston food scene? Would Houston's chefs be better off showboating for a national audience like so many other regional chefs have done? As much as I'd like to see Houston chefs like Bryan Caswell, Monica Pope, or Chris Shepherd get their own TV shows, I'd much prefer them in their own kitchens cooking for fellow Houstonians. And somehow, I get the feeling, that's what they'd prefer to do too.

And even if there was a concerted effort to raise the national profile of the Houston food scene, how could you "brand" the bubbling cauldron of cuisines, dishes and ethnicities that make up the culinary landscape of Houston? ("Creole" and "New Creole" are terms that are sometimes used). The sheer size and diversity of Houston food scene is overwhelming even for those of us who spend a great deal of time trying to make sense of it all. On a recent speaking gig in Houston, TV food personality Anthony Bourdain admitted to being "intimidated" by Houston.

Chalk it up to fear of the unknown, I guess. On a recent jaunt down Telephone Road in southeast Houston, amidst an endless parade of shady lounges ("best mixed drinks" "set-ups"), taco trucks and car parts stores, I notice a ramshackle former drive-thru burger joint that had been transformed into "Pupuseria Emanuel." I checked the usual websites for information: Yelp, B4-U-Eat, Google. Nothing. I observed for a while. A steady stream of take-out traffic. I decided to give it a try.

Peering through the takeout window, I watched as two (presumably Salvadoran) women hurried back and forth in the small kitchen, preparing what seemed to be an endless number of takeout orders. I scanned the menu - I'm not an expert in Salvadoran food - which listed several different kinds of pupusas - basically thick corn tortillas stuffed with various ingredients. I settled on pupusas de pipián, a pupusa stuffed with a sauce/mole made from the seeds of the calabaza (winter squash). After waiting for what seemed like an eternity as my pupusas were made to order, the result was one of the most delicious, seasonal and inexpensive dishes I've had in Houston.

I couldn't imagine there being a better pupusa anywhere this side of El Salvador - not in Austin, Los Angeles or New York. But then I thought, how in the world can the Greater Houston Convention and Visitors Bureau possibly market Pupuseria Emanuel? The food is unique and great, but the menu is impenetrable for most people and the location is one of the "least scenic" (to be charitable) parts of Houston. And even if they did, do we really want Guy Fieri tooling up and down Telephone Road in his cherry red convertible with a camera crew in tow?

Recently, I re-watched the classic coming-of-age movie Almost Famous. It's about an obscure yet talented rock band with its coterie of fans, writers, and groupies who travel around the country playing gigs for the love of the music. Then the national media start to take notice, and the inevitable existential crisis occurs: do they stay small and true to their roots, or do they in some way "sell out" for bigger national exposure? (watch the movie to find out what they decide). I thought there were some interesting parallels between the talented musicians and dedicated hangers-on of the movie, and the free-wheeling, "almost famous" buzz of the Houston food scene.

Houston, it's all happening.

This blog entry was originally posted 17 November 2010 on the www.29-95.com website.

The Return of Chicken Fried Steak

A funny thing happens when you Google "sysco chicken fried steak." You're directed to a page on the website of Sysco Corporation, the foodservice giant. It is a catalog entry for the "Country Fried Steaks" that Sysco sells to restaurants.

Chicken Fried Steak at Dot Coffee Shop

In the sugary promotional copy, these chicken fried steaks "have a natural shape" and a "made-from-scratch appeal." They're "individually quick-frozen" and "guaranteed to be preserved to perfection." It's enough to make any true Texan weep.

I'm not a Sysco hater. Some people profess to never set foot in a restaurant if they see a Sysco delivery truck outside. In reality, it's a rare restaurant that does not procure something from Sysco, even if it is just something non-food related like to-go boxes. Sysco provides a valuable service to restaurants in a professional manner. But the country fried steak thing bothered me.

Read More...

I'd been tooling around Houston for a couple of weeks, checking out restaurants known for chicken fried steaks (CFS). Like everything else, some were good and some were bad. But on at least two occasions, I could have sworn I had eaten the exact same CFS at a different restaurant. That prompted my Googling. Sad to say, but at least one of these places - somewhat of a Houston institution - had been recommended for having great chicken fried steak (I can't get them to admit to using Sysco CFS, so they'll remain nameless for now). I came to realize that the quality of chicken fried steak in Houston just wasn't as good as it used to be.

I grew up in Beaumont, Texas. If you went to public school in Texas in the seventies and eighties like me, you probably remember looking forward to "chicken fried steak" day, or sometimes it was called "veal cutlet" day. These breaded steaks were certainly prefab, but they were unusually delicious, and the trick was to take one of the big fluffy rolls you got with lunch and make a CFS sandwich with them. Good eats.

Then in the early eighties, a restaurant called The Black Eyed Pea opened in an old house on Seventh Street in Beaumont. This is the same Black Eyed Pea chain that exists today, before it was corporatized, sold, bought, resold, bankrupted and its carcass picked clean by corporate raiders. Back then, the Black Eyed Pea made one helluva chicken fried steak (some claim it still does - it's on my to-do list). So big it covered the plate it was delivered on, it had a crispy, seasoned, golden-brown coating fused to a well-tenderized slab of top round steak. Peppery cream gravy on the side (always). Creamy mashed potatoes. Also, a basket of freshly-baked pull-apart rolls and sweet, crumbly cornbread. A ginormous glass of iced tea rounded out the experience.

Dot Coffee Shop

Can you still get a classic, made-from-scratch chicken fried steak in Houston? Yes, but it takes some research (tough job, but somebody's gotta do it). I'll spend the next few months traveling around greater Houston, and reporting on my findings. Surprisingly, a lot of the places people swear by for chicken fried steak aren't very good in my opinion. Some are just bad, some try to get fancy with presentation and ingredients, and some do indeed use the dreaded Sysco chicken fried steak.

I start by checking online menus of diners and comfort food restaurants in Houston. I stumbled across Dot Coffee Shop, a Houston institution, and a place I had never been. Diner food is hit-and-miss everywhere, but I had always heard good things about Dot. Dot is owned by the Pappas family of restaurants. In fact the Pappas family empire started with a Dot Coffee Shop downtown in 1967. The Dot on the Gulf Freeway is still going strong. On a recent Saturday morning, I waited about 20 minutes for a table.

Chicken Fried Steak at Dot Coffee Shop

The CFS here is nicely sized, with a crisp, crunchy coating that adheres nicely to the well-tenderized steak. The coating is a golden brown, with light and dark patches (you don't want it too uniform), and a few splotches where the meat shows through the coating (again, the sign of a made-from-scratch CFS). Meat and coating are well-seasoned. It is fork-tender. In a slight deviation from protocol, the CFS is served with French fries instead of mashed potatoes, but that's fine by me.

Rolls and Cornbread at Dot Coffee Shop

The CFS extras are excellent. The cream gravy is served on the side, with the proper consistency and peppery flavor. Curiously, there seems to be an undercurrent of onion powder in the gravy, not unpleasant and not unusual, as traditional cream gravy is often spiced up with the flavor of onions, garlic, or Tabasco. When it comes to CFS and gravy, I'm a spooner, not a dunker. I like to spoon some of the gravy on a section of the CFS, then cut off those pieces and eat them. This keeps the coating crispy. Some people like to cut off a piece of CFS and dunk it on the gravy - that works too. I also like ketchup with my CFS; mixing it up with the gravy and some Tabasco is delicious.

Finally, the CFS at Dot Coffee Shop is served with excellent pull-apart rolls and cornbread. The roll is hot, fluffy, sweet and buttery; the cornbread is moist and crumbly, but not too sweet and not too bitter. A big glass of iced tea and some fantastic people watching round out the classic Texas chicken fried steak experience at Dot Coffee Shop.

This blog entry was originally posted 17 November 2010 on the www.29-95.com website.

Dude, where's my chi? Hot pot for mind and body

Traditional Chinese medicine is a mind-numbingly complex, and yet artfully simple, way of a looking at the physical and spiritual health of a human being. Very generally, it is based on the philosophical belief that the universe is saturated with constantly-flowing energy (called chi), and that our bodies are a universe unto themselves, with our own chi ("life force" or "vitality").

Hot Pot ingredients

We are healthy when our chi — energy — is in balance. Sickness is caused when our energy is out of balance, and traditional Chinese medicine prescribes various treatments to nudge our chi back in the right direction. Acupuncture, meditation, herbal remedies and food therapies are a few examples.

I think it's fair to say that Americans, in general, don't subscribe to the idea of chi. And if we did, it would be wildly out of balance, especially as it relates to food and nutrition. When we get sick, an obvious response would be to consume natural foods like fruits and vegetables (indeed, this is a tenet of traditional Chinese medicine) to restore balance and health. But in America, more often than not, we reach for a Z-Pak instead of an apple. Eating in general has become a competition to see how much food, regardless of its nutrition or restorative powers, we can shovel into our mouths. Regrettably, this competition is measured in rising rates of obesity and diabetes.

Read More...

So be it. I'm not here to lecture you about how or what you should eat. There's enough lecturing going on in the media about how fat and lazy Americans have become. But I will make a pitch for adding some semblance of balance to our lives, especially when it comes to eating. One way to do that is to seek out those dishes which are by equal measures delicious, filling, nourishing and restorative for both mind and body. A perfect example of this type of dish is known as Chinese hot pot (huo guo). Also referred to as Chinese fondue, steamboat, Mongolian hot pot, or shabu-shabu (Japanese), "hot pot" is both a dish and an eating experience that encourages balance in how and what we eat.

First and foremost — energy, chi and balance aside — hot pot is a delicious and filling meal. But it takes some effort and knowledge to get the most out of it. I know what you're thinking: Americans don't like food that comes with a user manual. Furthermore, we don't like to go to a restaurant, spend our hard-earned money, and then have to cook the food ourselves. Fair enough. But with just a few tips and lessons, and a few trips to a hot pot restaurant, you'll come to understand why hot pot is an ingrained culinary tradition in many parts of the world, and why it is a healthy remedy to a diet of fast food in enormous portions.

Here's how hot pot works. You sit at a table which includes a heating element in the middle. In older restaurants, the heat source is an actual flame, often a propane burner. In the newer hot pot restaurants, an induction burner is used, where the heating element is cool to the touch but heats the pot through an electromagnetic current. In both cases, you have a control knob, like any stove top, to increase or decrease the level of heat.

Vegetables are added to broth

Hot pot is made up of several basic elements: cooking broth, proteins (meat, seafood), noodles/tofu/mushrooms, vegetables, and dipping sauces. Your server will first ask you how spicy you want the broth to be. At its most basic, it could be "spicy" or "not spicy." The actual hot pot itself is partitioned into two separate containers, so it is normal to get one spicy and one not spicy. The broth-filled hot pot is then brought to the table and heated to a boil. The other (raw) ingredients are brought out, and everyone at the table chooses what ingredients they want to cook.

A typical self-cooking process might go like this: add some vegetables (baby bok choy, lettuce) and tofu or mushrooms to the broth to allow them to cook. Ladle some of the broth into your individual soup bowl. Use the strainer ladle to cook the cellophane noodles in the broth, then add that to your bowl. Now use the tongs to pick up a piece of the thinly-sliced meat and dredge it in the boiling broth. It cooks fast! For beef, cooking time may be only 5-10 seconds. Add the cooked meat to your bowl. Now fish out the cooked vegetables, tofu and mushrooms, and add those ingredients. Add a few drops of a dipping sauce and mix it in. Use chopsticks to eat the meat and vegetables, then drink the broth from your bowl.

Meat about to be cooked in broth

The process and experience of hot pot is healthy on many different levels. First, the ingredients are supremely fresh and, for the most part, unprocessed. The broth itself is a fragrant, pungent concoction chock-full of Chinese herbs that are both delicious and associated with medicinal and restorative qualities: scallions, whole cloves of garlic, ginger, ginseng, wolfberry, red dates, black cardamom, fox nut, Sichuan peppercorns, to name a few. Also, the fact that you cook your own food in small quantities forces you to slow down and eat at a leisurely pace - there's no chance to shovel enormous portions of food into your mouth.

But there is also a spiritual, or more specifically social, aspect to hot pot. Traditionally you will share hot pot with a group of friends and/or family. The cooking procedure engenders lengthy meals, and thus time spent together. All kinds of conversation comes up as you slowly eat and drink; negotiations, queries, and goodwill offerings are part of the process: "Is that my bok choy?" "No, I put it in there a couple minutes ago, but you have it, I'll cook some more." The give-and-take, the cooperative cooking, the leisurely pace, and the inevitable laughing and conversation are undoubtedly restorative and good for our chi, such as it is, in both mind and body.

New hot pot restaurants:
Mongolian Hot Pot
Hot Pot City

Local Chinese restaurants with hot pot on the menu:
Sinh Sinh
Tan Tan

Other international hot pots:
Thai Tom Yum Hot Pot - Thai Spice Asian Bistro (Bellaire & Eldridge)
Shabu House (Japanese)

This blog entry was originally posted 27 October 2010 on the www.29-95.com website.

Belgian cuisine doesn't have to be mussels bound

To the casual observer of lesser-known international cuisines, Belgian food might appear to consist of beer, "french" fries, chocolate, and more beer. Actually you wouldn't be that far off.

Maredsous 8 beer at Jeannine's Bistro

Belgian beer is consistently heralded as some of the best in the world, and the artistry of Belgian chocolate makes the confections of neighboring chocolate-mad countries like France and Switzerland seem positively pedestrian. And then there's the food. True, there's perhaps no greater outrage than the French hijacking of the name of deep-fried potatoes, a dish inarguably invented in Belgium and still one of the foods most associated with the country. But culinary kidnapping aside, frites, french fries, Belgian fries, freedom fries, or just plain fries are one of Belgium's most notable food exports.

In Houston, Belgian cuisine has enjoyed a storied history, beginning in 1999 when the legendary Cafe Montrose opened in the neighborhood of the same name. The fries made there were consistently ranked as the best in Houston, and were paired with steamed mussels in the restaurant's (and Belgium's) signature dish, moules frites. Cafe Montrose closed in 2008, but two of the original owners, the brother-sister team of Andrew Klarman and Jeannine Pettas, opened another Belgian restaurant in Montrose called Jeannine's Bistro in 2009.

Read More...

Jeannine's menu is similar if not identical to the Cafe Montrose menu - a slew of mussels dishes with salads, omelettes and meat dishes also available. And with Klarman in the kitchen, the cooking is the virtually the same as at Cafe Montrose and consistently well-executed. If you've never been to Jeannine's or had Belgian food before, by all means, get the moules frites. Klarman uses Mediterranean mussels farmed in Puget Sound in Washington state - fresh, plump, sweet and perfect for soaking up the savory, rich broths in which they're cooked.

Moules marinnieres is the traditional choice - a big, steaming pot of mussels in an addictive broth of butter, white wine, onions and celery. Once you've plucked the last mussel out of the pot, use the spongy bread to sop up the remaining broth. And of course a flute of hot, crispy frites is provided with a ramekin of traditional Belgian house-made mayonnaise for dipping.

"We constantly strive to source the best potatoes for our fries," says Klarman. "Too much sugar in the potato and the fries will burn. Right now we are using a Kennebec potato that's working well for us." And in several lunch visits, I was able to confirm this. The fries are perfectly sized, golden and crispy on the outside, steamy and molten on the inside. And although the fries are great with the mussels, I've also had the opportunity to try several other Belgian dishes on Jeannine's menu. And I've come to the conclusion that although moules may be the best known Belgian dish, there are many others that can be described as the essence of comfort food.

Carbonnade Flamande

A classic Belgian meat dish is Carbonnades Flamandes (Flemish stew). I've always thought of Belgian food as a user-friendly version of French cuisine (unfussy, unpretentious, big portions), and this dish is a good example. Similar to beef bourguignon but made with beer instead of wine, this dish is simple, flavorful, and filling. Big chunks of beef are stewed in a subtly-sweet sauce that includes beer, carrots, onions and brown sugar. At Jeannine's, you can get this dish with fried, mashed, or boiled potatoes. Again, I usually go with the fries. After I finish off the beef chunks, there's usually a good amount of sauce left on the plate, and if you accidentally-on-purpose mix the remaining fries with the sauce, you've got a do-it-yourself version of poutine.

Belgian beers on tap at Jeannine's Bistro

And then there are the beers. Mostly known for being dark, sweet, satisfying, and steeped in tradition, Belgian beer is the perfect complement to the country's food. The tradition of Belgian beer is forever tied to Trappist monasteries (a Roman Catholic religious order) in which monks help to produce the beer and all profits support the monastery and its philanthropic programs. One of the most famous Trappist beers is Westmalle, which Jeannine's sells by the bottle in dubbel (double) and tripel (triple) varieties (the naming convention loosely referring to the strength of the beer). I usually go for the Belgian beers on tap at Jeannine's, my current favorite being a Maredsous 8. Maredsous is the name of a Belgian monastery that licenses its name to Duvel, one of the biggest breweries in Belgium. The "8" refers to the alcohol by volume (ABV) of the beer - at 8 percent it's considered a dubbel.

So after consuming copious amounts of delicious sauces, meats, mussels, and frites, and all of it washed down with rich, highly-alcoholic beer, you will naturally want to partake of Belgian chocolate. Jeannine's offers an exceptional chocolate mousse, as well as a dish of profiteroles drenched in Callebaut chocolate. And in addition to Belgian restaurant desserts, Houston is fortunate to have one of the best retailers of Belgian chocolates in Texas - Chocolat du Monde in Rice Village. Owner David Heiland carries exclusive Belgian chocolates such as Neuhaus and Leonidas. These chocolate pieces, known by the Belgian term praliné (not to be confused with the candy associated with New Orleans), are traditionally a chocolate shell filled with a paste of nuts or cream. Now if we can just get Belgium to make a chocolate praliné filled with Trappist monk beer.

Jeannine's Bistro
106 Westheimer Rd.
Houston, TX 77006
(713) 874-0220

Chocolat du Monde
5302 Morningside Dr.
Houston, TX 77005
(713) 520-5600

This blog entry was originally posted 12 October 2010 on the www.29-95.com website.