What is a Puccia?

A puccia is a wood fired italian sandwich and if you've never had one you are missing out. I accidentally learned what a puccia was because it was lunch time, I was hungry, and I really wanted to eat from a food truck. After much wandering around the streets of dowtown Austin with my room mate Naomi we decided to pull over and get a puccia, not knowing what that was but being interested none-the-less. While we tried to decide what to get the owner, Lucky, handed us a slice of proscuitto and told us about items not on the menu like the pastrami puccia.

What is a better way to have a puccia than from a little italian man named Lucky? Not much, except maybe nutella...oh wait, there's a nutella puccia! Lucky’s Puccias is a cute little trailer eatery located at 5th and Lamar in Austin next to the Tiniest Bar in Texas. At Lucky's Puccias they serve authentic wood fired Italian sandwiches...Yummm. Also, in order to serve the freshest product to their costumers they pay strong attention the organic market to purchase organic ingredients. It's totally worth it, and you'll understand when you get a piping hot puccia with char marks and melty cheeses from a little italian man at your car window on a cold day. Did I mention they make the bread fresh to order? Also available are a selection of flavoured oils such as basil and truffle, fresh vegetables, cheeses, and did I mention nutella? Also, don't forget to ask about the daily specials like smoked salmon or pastrami.

So, the next time you're in Austin, Texas and jones-ing for a hot, cheesy, fresh from the fire puccia, you should hit up Lucky's Puccias. They call in orders too so you can pick it up without the wait.

Visit Lucky's Puccia's on Facebook: http://www.facebook.com/LuckysPuccias

Chocolate Chip Cookies

Chocolate Chip Cookies:

No scent is more indicative of childhood than that. The soft aroma of chocolate. The engaging scent of baking dough. Nothing is sweeter even despite the most bitter of childhoods.

If was after a week-long cookie craving that I finally got the courage up to askmy aunt if I could make them. After the brownie fiasco, she was weary. But when I divulged that this would be the time-honored traditional recipe she seemed more than happy to let me. But this was no ordinary cookie recipe. This was the traditional cookie recipe of the family.

Now, a little history needs to be known so the importance of this moment can be appreciated. My aunt Joyce has made the best chocolate chip cookies I have ever known since I was a little kid. These cookies have been the staple of every elementary school event, every class party, and each parent-teacher night. Kids clamored for “Joyce’s Cookies”. These cookies graced each holiday desert buffet and any other special event in the family. She never made them just because; it was always for something which made them all the more special. They were the most seductively elusive part of my youth.

These were cookies made with the family. My cousins and I fighting over which beater we could each, how much dough we would have to consume before we died of salmonella, why my cookie got my chips than the others. So in taking on this task on my own, it was cathartic. I got to relive a part of my childhood that at times feels so lost in days of writing and hazes of GPA panic attacks and working towards each deadline. Even in this lazy summer I find myself lost in a sea of my own worries instead of that child-like obsession with that summer bliss. These cookies have brought me closer to myself.

Now, the recipe is simple. It’s a packaged recipe millions pass by in the grocery stores daily. It could be found anywhere! By no means, is this some old recipe that my great-great grandma brought over from the old world during the slave times. But the way my aunt made them, adding a pinch of this, a little extra of that and less of this, always made each batch wonderfully simple.

I have tried a few times before to make them myself, resulting in varying disasters such as the butter-chip cookie and the anthropomorphic cookie blob. But today was different. Today, I not only made cookies but I remade a part of my life that was so simple and wonderful. Today, I passed the gauntlet and finished the recipe and made them perfectly.

I reached nostalgic bliss. Writing this article while enjoying a hot cookie and a nice cup of milk on a saucer very similar to one I would have used as a kid. So I think today we should all make cookies. To hell with cakes and pies just for a day, and let’s all sit down together with a plate of cookies and a gallon of milk. Let’s just go back to that innocent place where food was food and cookies were happiness.

Post By: Amanda C.

Simple Chocolate Chip Cookie Recipe

Ingredients

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened (2 sticks)

3/4 cups sugar

3/4 cups brown sugar (packed)

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

Optional: 2 cups chopped nuts

Directions

Preheat oven to 375* F

Combine flour, baking soda, and salt and set aside. Beat butter, sugar, brown sugar and vanilla until creamy.Add eggs one at a time, continue to beat after each egg is added.Gradually add in flour/baking soda/salt mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto ungreased baking sheets.

Bake cookies for 9-11 minutes or until golden brown (will darken slightly when cooled). Let rest for a few minutes before moving to wire racks to cool completely.

Options

Spread completed dough into a greased 15 x 10" pan. Bake 20-25 minutes or until golden brown. Cool and cut into bars.

or

Divide prepared dough in half or fourths. Roll cookie dough in waxed paper (form a log). Refrigerate for atleast 30 minutes. When fully refrigerated, remove dough from waxed paper and slice into 1/2" thick rounds. Bake for 8-10 minutes and cool.

This recipe makes about 5 dozen cookies.

Super Fluffy Pancakes

Originally Posted: May 19, 2010

I had a craving for some quick and easy pancakes but I didn't have any eggs. So, I used this simple recipe to make some quick, super fluffy pancakes to satisfy my craving. You can't go wrong with pancakes!

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 3 tablespoons vodka (the alcohol cooks out)
• 3 tablespoons butter, melted

  

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vodka and melted butter; mix until smooth.
2. Heat a nonstick frying pan or griddle over medium high heat. Pour or spoon batter into pan. When bubbles have formed flip and cook until golden brown. Serve hot.

Tips and Tricks

1. Use a cookie dough scoop to make perfect silver dollar pancakes.

2. I added about a tablespoon or two more milk to make a smoother consistency.

3. Sprinkle in fruit, chocolate chips, or nuts as soon as you pour to make individualized pancakes.

4. In place of the vodka use one egg, or use both!

5. Try using flavoured vodkas, I used vanilla.

6. You can also add cinnamon, nutmeg, or other seasonings to taste.

Finish

1. With butter, syrup, powdered sugar, fruit, and anything else that catches your fancy.

2. Have a pancake bar for parties where guests can choose what they want in and on pancakes.

My failed attempt at a chocolate pecan Micky Mouse pancake :(

Post By: Davilin H.

Tips and Tricks of the Week: Vodka

Originally Posted: May 18, 2010

When your pie crust isn't as tender and flaky as you want it to be just replace half of the water in your crust recipe with vodka. Seriously! This works to make a yummy flaky crust because the alcohol (ethanol) in the vodka doesn't make gluten form in the dough. (Gluten forms when water combines with wheat, barley, and rye.) So, put that vodka to good use and put it in your pie crust!

Tips and Tricks By: Davilin H.

Brindles: A Wild Gelato Journey

Originally Posted: May 15 2010

What’s up, people? Amanda here reporting on a real awesome joint you need to check out!

While selling a handful of books at Half-Price Bookstore Davilin and I stumbled across a little shoppe named Brindles within Huebner Oaks shopping area. Brimming with money, okay it was like 12 dollars, we figured that it’s just enough for a nice scoop of gelato. We went in and I thought “Hmm, this is cute! A nice place to study (with free wifi) and Oh My God, those are purple walls!”

We quickly scurried to the fantabulous wall of flavors and take a look at the colorful gelato section, not even yet touching the 20 or so flavors of ice cream they have in case (a total of about 40+ frozen flavours). Everything at first seemed pretty basic with all of the normal players in the gelato world: lemon, coconut, crème brulee’ and then out of nowhere popped hibiscus lemon ginger. We both did a double take on that one. By the way,it was delicious!

Of course, during this process we’re tasting and sampling and moaning and cooing. Little did we know, the helpful old man serving us was the owner. Owner, Steven Sima had been working the counter the entire time. While we continue gushing over the sorbet, Mr. Sima starts telling us that he and his wife cook up most of the flavors making use of fresh ingredients. “We got the pears today from H.E.B” I remember him saying as I totally oozed over the pear sorbet.

Our first time ordering at Brindles we kept it simple so I got the Lemon sorbet for my first scoop and my second scoop was hibiscus lemon ginger. Davi’s first treat was coconut and peach mango. The sorbets had real bits of fruit and was totally mouth watering. We both got a small, that’s 2 nice heaping scoops for only about 3 dollars; this is good stuff at any price!

After our first visit we decided that we had to go again. It was on our second trip that we went in with a clear mission: try as many flavors as we can without looking too gluttonous. Here is what we thought of a few flavours:

The crème brulee was sweet and buttery while sour cherry reminded us a bit of yogurt and didn’t pack the sour punch expected. The tiramisu contains real marsala wine and you can definitely taste it from the second it hits your tongue yet still managed to remain light and amazing. The sweet and airy pannacotta was delicious and lemon custard was bright and lemon-y but not too tart. The signature flavor “brindle,” a butterscotch fudge was fudgy and had a nice crunch from the bits of praline mixed into it. Being in San Antonio, Texas we had to try the azteca which had a nice cinnamon flavor and pleasant crunch from mini chocolate chips. We also tried a handful of other delightful flavors (we wish we could have tried them all!!!) such as lollipop and the pear sorbet I had been salivating over.

It was on this second visit that we learned from manager, Kelly Miller, more of the details of the place. (All of which can be found on their Facebook. page.) We learned that the place hasn’t changed locations since it opened in September of 2001 and that the place was inspired by the Simas trip to Italy. We were also told a little piece of trivia, actual Italians go to Brindles! I mean, that’s HUGE in the food world; like, seriously not too many Chinese people go to P.F. Chang’s when they’re craving food from back home.

Oh! Did I mention that they have paired up with the local Half Price Bookstore. (located right next door)? Bring in your receipt and get a discount on any coffee beverage. Speaking of, they have a fantastic selection of coffees and other coffee-like drinks including Italian sodas with an amazing selection of syrup choices and affogato (gelato, espresso, and whipped cream).

Over all, Brindles is an amazing place for anyone at any stage of life, be it the college student looking for a chill place to study and break away or a parent with their children searching for a quick and inexpensive treat to satisfy anyone’s sweet tooth. On the cupcake scale this gets 5 out of 5: Total Mouthgasm! Like seriously jizz in your pants good! I recommend it to everyone!

Post By: Amanda C.