Deciding on a place to eat in Shreveport can sometimes take some imagination, I find. That is, I don't generally want to only venture to those chain restaurants that are so easy to remember, although I'm not saying I never go. But, today, for lunch, I definitely wanted a little local place to have a nice lunch. Since I was headed toward the Highland neighborhood for church, Lila's Cakes and Chocolates came to mind.
Walking in you can sense the charm -- cute cakes and goodies everywhere, an exposed brick back wall and, underneath the table tops, photos of houses and places throughout the Highland area.
It was my first lunch experience there, although I had tasted their sweet treats before. I can assure you, it won't be my last.
After much deliberation over the sizable menu, I decided to go against my normal inclination to order the veggie panini, which I tend to order ANYWHERE it is on a menu. I ordered what caught my eye instead -- the turkey sandwich with raspberry chipotle.
It was a simple looking turkey sandwich on wheat bread that was very fresh and, I assume from the advertisement to buy fresh loaves of bread, made right in the kitchen at Lila's. It had lettuce and tomato but instead of your regular condiment, mustard or mayonnaise, it had raspberry chipotle. It was not an overpowering flavor but a good one nonetheless. I might have used even a touch more of it, but not much. I did not want a soggy sandwich. It complimented the turkey nicely, which made me think of the turkey/cranberry combination, I guess just from a berry standpoint. It wasn't very hot, I found. I thought there would be a bit more punch to it.
Adam had the day's special -- a ham wrap with mango chipotle. Yes, I guess they like chipotle there and so do we. I know he liked it because he ate it all and even made sure to get every last ounce of that mango-chipotle mixture on his wrap and in his mouth. Adam has a thing for sauces, condiments and soups, so he wasn't going to let this one get away.
The sandwiches, wraps and paninis all come with either chips or a cookie as well as a pickle on the side, an obvious deli touch. I must tell you I went for the cookie immediately. I was in a bakery after all. I had a Greek wedding cookie.
I'd seen them but never had one before and the powdered sugar over the top of a buttery colored cookie was all I needed to be enticed. The cookie crumbled very easily and of course the powdered sugar was free to move in any direction while taking a bite. I watched out for flying white stuff to land on my dark shirt and enjoyed the creaminess in my mouth. I have to say the butter flavor was subtle, and I did hope for more of it. But when you had a larger bite in your mouth, the crumbles came together for more creaminess. It was definitely not dry.
Adam had a chocolate chip cookie, which I sampled. I have to say it wasn't my favorite bite. It had a more salty/savory flavor in the cookie portion in contrast to the sweet chocolate. But it was soft and moist, two keys to a good chocolate chip cookie for me.
Overall a very good lunch. I'm glad they have been able to make a successful business at their location on Olive Street. It is a good place for lunch in Shreveport with a variety of options at an affordable price.
2.5.10
The Art of the Grilled Cheese
It could be the ultimate in comfort food, right along with macaroni and cheese that is.
The grilled cheese sandwich has long been one of my favorites, a standby when you can't figure out what else to eat or the perfect accompaniment to a bowl of soup, especially of the tomato variety. Today was just the day to make one and it was yum!
A few months back, I decided to concoct my own grilled cheese, a little different from my American singles days.
I tend to have a bent for Italian food and my "new" grilled cheese showcases that quite openly.
It started out with two slices of fresh Italian bread, but don't worry, it has since been bookended by Sourdough, white and wheat, depending on what's on hand. I'm kind of a stickler for having the edges match up and all so I make sure my two pieces are right next to one another. I open them up and butter the insides, yes the insides first. Then I sprinkle the insides with my favorite Italian spices (this is where the originality can begin) and those vary depending on what's in the pantry.
Those inside, spiced up sides end up in a preheated and lightly buttered skillet first (WARNING, there is quite a bit of butter in this recipe). As those begin to brown wonderfully, I butter the top sides staring back at me, which will eventually be my outsides. Once the insides are browned and the aroma of the spices is drifting nicely through the kitchen, I turn them over and place my selected cheese on one of the insides before placing the other spiced side on top of the cheese to create what now looks more like a regular grilled cheese.
The cheese is not a mere afterthought here. I'm definitively into white cheeses on my grilled cheese these days, having started out with mozzarella and sometimes moving into pepper jack. There are others I'm going to try out soon, but these are my main staples for now.
Of course, then you just brown both sides as you would any grilled cheese.
I serve mine with a nice marinara sauce for dipping to "finish off" my Italian meal but soup is always a great side.
Throughout my ongoing experiment I have added sliced tomatoes, turkey and even baby spinach to the mix for variety.
Many variations still await my tastebuds but I'm enjoying my taste-testing in search of the perfect, grown-up grilled cheese. There are so many possibilities beyond that yellow cheese in the wrapper.
I've had a few "samplers" who love it, too, although of course they have their own preferences on how it should be made. As long as I'm the chef, they'll get it my way and just be excited. Of course, it's not as if they are complaining as they clean their plates!
The grilled cheese sandwich has long been one of my favorites, a standby when you can't figure out what else to eat or the perfect accompaniment to a bowl of soup, especially of the tomato variety. Today was just the day to make one and it was yum!
A few months back, I decided to concoct my own grilled cheese, a little different from my American singles days.
I tend to have a bent for Italian food and my "new" grilled cheese showcases that quite openly.
It started out with two slices of fresh Italian bread, but don't worry, it has since been bookended by Sourdough, white and wheat, depending on what's on hand. I'm kind of a stickler for having the edges match up and all so I make sure my two pieces are right next to one another. I open them up and butter the insides, yes the insides first. Then I sprinkle the insides with my favorite Italian spices (this is where the originality can begin) and those vary depending on what's in the pantry.
Those inside, spiced up sides end up in a preheated and lightly buttered skillet first (WARNING, there is quite a bit of butter in this recipe). As those begin to brown wonderfully, I butter the top sides staring back at me, which will eventually be my outsides. Once the insides are browned and the aroma of the spices is drifting nicely through the kitchen, I turn them over and place my selected cheese on one of the insides before placing the other spiced side on top of the cheese to create what now looks more like a regular grilled cheese.
The cheese is not a mere afterthought here. I'm definitively into white cheeses on my grilled cheese these days, having started out with mozzarella and sometimes moving into pepper jack. There are others I'm going to try out soon, but these are my main staples for now.
Of course, then you just brown both sides as you would any grilled cheese.
I serve mine with a nice marinara sauce for dipping to "finish off" my Italian meal but soup is always a great side.
Throughout my ongoing experiment I have added sliced tomatoes, turkey and even baby spinach to the mix for variety.
Many variations still await my tastebuds but I'm enjoying my taste-testing in search of the perfect, grown-up grilled cheese. There are so many possibilities beyond that yellow cheese in the wrapper.
I've had a few "samplers" who love it, too, although of course they have their own preferences on how it should be made. As long as I'm the chef, they'll get it my way and just be excited. Of course, it's not as if they are complaining as they clean their plates!
1.5.10
NOLA
It's been about two weeks since my trip to New Orleans and I CANNOT believe it has taken me this long to post about the food. That is why I GO to New Orleans!
For my younger sister, Jenna's, 21st birthday, we decided to head to New Orleans for a weekend of shopping and eating. She's a bit of a picky eater so I was slightly worried about where and what we could eat and make the weekend most enjoyable for her. My friend, Shana, aptly suggested Emeril's restaurant, Nola. She said it was no-nonsense good food with a more casual atmosphere. Or, if she didn't say it like that, that's what she meant because that is the best description of the famous chef's place on St. Louis.
As we walked in, it was exactly the kind of hip New Orleans place I wanted to go -- exposed brick, bustling, renovated warehouse chic. There were four of us for dinner and we were ushered through the packed place to the second of three floors.
I will fail you here by telling you we ordered a bottle of Spanish red that I do not know the name of because I did not order it but it was super tasty. And it finished my friend's Roasted Garlic-Reggiano Parmesan Bisque with Basil Pesto off so delightfully. Mmmm cheese and wine!
My sister was impressed right off the bat with the jalapeno cornbread we were served and I thought it was pretty tasty as well as the onion roll that accompanied. She's not an onion fan -- one of her many picky characteristics.
Shana had the barbecue shrimp appetizer and I think this sealed Jenna's obvious approval of our restaurant choice I had to say the sauce was pretty divine -- not too much Worcestershire, just enough garlic. Her entree just solidified it. Jenna had the dish she always wants someone to fix for her -- Shrimp and Grits. The full description was “Shrimp & Grits” Sautéed Gulf Shrimp, Grilled Green Onions, Smoked Cheddar Grits, Apple Smoked Bacon, Crimini Mushrooms and Red Chili-Abita Butter Sauce, but minus the mushrooms for Jenna.
I had the Hickory-Roasted Duck with Whiskey-Caramel Glaze, Buttermilk Cornbread Pudding, Haricot Verts-Fire Roasted Corn Salad, Natural Jus and Candied Pecans. I've always heard so much about duck and have rarely had it so this was my chance. This is the only entree I can truly critique, having had such small bites of the others. I thought it was done well. I enjoyed the texture and roasted-ness of the duck. It was cooked well but it is a dark meat and I am partial to white meat, personally. The cornbread pudding was a little soggy, probably from the jus, but for this cornbread-dressing lover I could have stood all the jus on my meat and not my pudding. When taking a bite of all of the elements together, especially adding the candid pecan, it was, however, a pretty divine bite of food.
Our other diners had the mahi-mahi with risotto and the buttermilk fried chicken breast. And that fried chicken was not greasy it was just good with its country ham cream dressing.
Everyone was pleased but saved room for dessert.
This is where we did it right. We all ordered something different and then passed our places around for sampling. Cinnamon Pain Perdu with Sautéed Bananas, Drunken Monkey Ice Cream and Brown Sugar Bacon, Warm Ooey Gooey Cake with Layers of Moist Chocolate Cake, Marshmallows and Toasted Coconut served with Coffee Ice Cream, Chocolate Bourbon Pecan Pie with Sweet Potato Ice Cream and Caramel Drizzle and a peanut butter cheesecake (they don't have the description on the online menu, sorry).
I had the chocolate pecan pie and I think it was my favorite though I must admit the Ooey Gooey cake was good (though I don't like coconut) and was probably my second favorite. The most important thing is my sister LOVED her peanut butter cheesecake and thought it was THE BEST EVER!
21st birthday dinner = success!
For my younger sister, Jenna's, 21st birthday, we decided to head to New Orleans for a weekend of shopping and eating. She's a bit of a picky eater so I was slightly worried about where and what we could eat and make the weekend most enjoyable for her. My friend, Shana, aptly suggested Emeril's restaurant, Nola. She said it was no-nonsense good food with a more casual atmosphere. Or, if she didn't say it like that, that's what she meant because that is the best description of the famous chef's place on St. Louis.
As we walked in, it was exactly the kind of hip New Orleans place I wanted to go -- exposed brick, bustling, renovated warehouse chic. There were four of us for dinner and we were ushered through the packed place to the second of three floors.
I will fail you here by telling you we ordered a bottle of Spanish red that I do not know the name of because I did not order it but it was super tasty. And it finished my friend's Roasted Garlic-Reggiano Parmesan Bisque with Basil Pesto off so delightfully. Mmmm cheese and wine!
My sister was impressed right off the bat with the jalapeno cornbread we were served and I thought it was pretty tasty as well as the onion roll that accompanied. She's not an onion fan -- one of her many picky characteristics.
Shana had the barbecue shrimp appetizer and I think this sealed Jenna's obvious approval of our restaurant choice I had to say the sauce was pretty divine -- not too much Worcestershire, just enough garlic. Her entree just solidified it. Jenna had the dish she always wants someone to fix for her -- Shrimp and Grits. The full description was “Shrimp & Grits” Sautéed Gulf Shrimp, Grilled Green Onions, Smoked Cheddar Grits, Apple Smoked Bacon, Crimini Mushrooms and Red Chili-Abita Butter Sauce, but minus the mushrooms for Jenna.
I had the Hickory-Roasted Duck with Whiskey-Caramel Glaze, Buttermilk Cornbread Pudding, Haricot Verts-Fire Roasted Corn Salad, Natural Jus and Candied Pecans. I've always heard so much about duck and have rarely had it so this was my chance. This is the only entree I can truly critique, having had such small bites of the others. I thought it was done well. I enjoyed the texture and roasted-ness of the duck. It was cooked well but it is a dark meat and I am partial to white meat, personally. The cornbread pudding was a little soggy, probably from the jus, but for this cornbread-dressing lover I could have stood all the jus on my meat and not my pudding. When taking a bite of all of the elements together, especially adding the candid pecan, it was, however, a pretty divine bite of food.
Our other diners had the mahi-mahi with risotto and the buttermilk fried chicken breast. And that fried chicken was not greasy it was just good with its country ham cream dressing.
Everyone was pleased but saved room for dessert.
This is where we did it right. We all ordered something different and then passed our places around for sampling. Cinnamon Pain Perdu with Sautéed Bananas, Drunken Monkey Ice Cream and Brown Sugar Bacon, Warm Ooey Gooey Cake with Layers of Moist Chocolate Cake, Marshmallows and Toasted Coconut served with Coffee Ice Cream, Chocolate Bourbon Pecan Pie with Sweet Potato Ice Cream and Caramel Drizzle and a peanut butter cheesecake (they don't have the description on the online menu, sorry).
I had the chocolate pecan pie and I think it was my favorite though I must admit the Ooey Gooey cake was good (though I don't like coconut) and was probably my second favorite. The most important thing is my sister LOVED her peanut butter cheesecake and thought it was THE BEST EVER!
21st birthday dinner = success!
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