I wasn’t sure what to expect going into Backwoods Bistro. On the one hand, the people I had known who had eaten in their original location in Sopchoppy FL seemed to love the place. On the other hand, the people I knew who had eaten at their Tallahassee location weren’t impressed. What did I know about the place? I knew it was built in a building that used to house a comedy club. That’s it. I didn’t even know what kind of food they served. I had no idea if it was a nice restaurant or a causal restaurant. The one thing I did know? I was hungry.
I know what your thinking, I haven’t put up a recipe in a long time, and I decide to come back with fig compote? Really? Well…. that’s exactly what I am doing. I’m breaking all the rules on this one.
Actually, the next full recipe I plan to post is for a certain sandwich at Cluster’s and Hops that I loved so much I had to figure out how to make it at home. In order to make the sandwich though, we first have to make fig compote to go on the sandwich. Hence, the reason this post exists.
I don’t think a lot of people have eaten figs outside of a fig newton, which is a shame because they are delicious.
Fresh Figs (1 package)
1 and 1 Tablespoon sugar
1/2 cup White Wine
2 and 1/2 Tablespoons Lemon Juice
2 Tablespoons Water
I had a fantastic opportunity today thanks to the Tallahassee Food Bloggers Association (#tfba). The group got together for the first time and went behind the scenes of a new restaurant in Tallahassee. That restaurant was Joe Mama’s Wood Fired Pizza. Special thanks to the TFBA and Joe Mama’s manager, Devon Nunneley for getting this event together.
During the event, I got to explore the restaurant. I met the chefs, owner, managers, staff, fellow local food bloggers, saw the kitchen, wood fire oven, food preparation, learn about their family/restaurant story and their food philosophy.
There was a lot of great, in depth nerdy food knowledge that I learned at Joe Mama’s, especially concerning pizza. Here are some of the things I think the average food goer and foodie would want to know: Continue reading →
The past few weeks have been crazy. Work, school, internship, wedding planning – it never ends. None of this is a bad thing though. Life is good. I wanted my next post to be a recipe for fig jam. I have a recipe coming up that is dependent on the fig jam first. However, I am on vacation right now. I am spending the next 3 days in Charleston, South Carolina. I have never been here before and I happen to be visiting with two other foodies.
That’s what led me to this post idea. I tend to go out of town a lot and I like to try the local food. So I thought, why not show the good food related things I come across. These kinds of posts will be more pictures than anything else.
Hello everyone. I had to make a podcast as a class assignment. So I figured, why not do it on cooking and post it to my blog? And thus, Cook the Blog: The Podcast was created. I am not expecting to make another podcast, but if I get good reception, I will consider it.
Anyway, click the link below to give it a listen and leave feedback if your inclined. It’s goofy, and you can probably tell it was originally made for a class. If I do continue this, the format would probably change a bit.
Caramelized onions are one of my favorite ingredients. They go great on burgers, sandwiches, in pasta, on a pizza, or even in casseroles. Why bother though? Although preparing caramelized onions is rather easy, it takes time. Caramelized onions have a sweeter and deeper flavor than raw onions. Also, it’s a way to get an onion flavor into a recipe for people that do not like onions. A lot of people have a taste aversion to raw onions. Just ask Scott Conant:
As much as I love caramelized onions, there is a specific reason why I am writing this article now. I have a special recipe that I am going to share soon that requires them. More info on that recipe coming soon.
This is my first recipe I am posting since I have moved. That means after the break, there is a much nicer kitchen to be seen. I love my new gas stove.
I have secretly been waiting for Vertigo Burgers and Fries for months. Vertigo comes from the minds of the owners of Cypress, a restaurant I have always wanted to try but haven’t been able to. The rumors of how high a bill can get had scared me away (for now). One day, I was browsing urbantallahassee.com and I found out about Vertigo. Ever since then I have been stalking Vertigo’s website and Facebook group waiting for a hint of their opening date. That day has finally come, but the question remains, did it live up to the hype I built for it in my head?
This month has been crazy for me. My fiancée and I have been preparing to move all month. It still took longer than I thought it would. However, we are finally unpacked and getting settled. Being on the other side of Tallahassee means I will have a greater opportunity to try restaurants on the other side of town.
Since I have finished unpacking, I finally have the time for a new post.
About This Recipe
This is the final part of a three part series on Barbecue (for now). In this part, I am going to show you how to take a barbecue rub and a barbecue sauce and put it together to make pulled pork. However, you could use this rub and sauce to make any kind of barbecue.
I personally feel the best pulled pork (or barbecue in general) comes from a smoker. However, I do not have a smoker. Neither do most people. This recipe uses a device that is found in a lot more homes, a slow cooker. It still comes out tender and delicious, I promise. Continue reading →