Baking as a refuge.

This weekend I worked Friday and Saturday nights checking IDs at a local bar. Saturday night happened to be quite busy and after sleeping in a good amount earlier that day I was still energetic and decided to stay after hours and spend some time with the employees, namely one. I ended up staying there until just past 7am this morning after a night of deep conversation, intent listening, snacks, and short naps. Needless to say my sleeping schedule was altered and I woke up mid-afternoon. I puttered around for a bit, caught up on some of my favorite TV shows, and then figured it was the perfect opportunity to bake something.

My boyfriend and his friends get together every Sunday night for what they call "Halo night" where they play the video game Halo and drink beer into the early hours of the morning. Fairly self-explanatory. I occasionally join as a viewer (never ever a player) and had been itching for some time now to bring something with me that I baked. House full of guys + video games = appreciation for munchies/baked goods, right? Plus I figured it was my way of contributing and saying, "Thanks for letting me come over and join you guys even though I, um, never intend to play."

But what to bake? I love baking. There are steps that one takes, measurements given, batters to be mixed, ingredients that are prepared and stirred in; everything is explained in the recipe to create a desirable end result. The challenge is getting there, being meticulous with each step, having an understanding and appreciation for the recipe, and knowing which additions and substitutions won't lead to the downfall of your creation. I feel competent and in control in the kitchen when I don't in other realms. Above all, baking is patient with me when sometimes others aren't. I'm allowed to take my time. I'm allowed to get frustrated and often step away. Baking is a way for me to find inner peace and balance in the rhythm of life. Half the time I don't even eat too much of what I've made, though I taste it to make sure it's up to my standards. If it isn't I'll usually figure out how to fix it next time. The best part for me is actually being in the kitchen, focusing on creating for a period of time, and feeling accomplished afterwards.

My go-to recipes are generally quickbreads/muffins and cookies. I've been making a lot of both lately so much that I can't remember much else I've made in the past year that doesn't fall into either category - a lemon tart, molten chocolate cakes, scones, biscuits, and key lime pies... that's about it. Today I was contemplating making oatmeal chocolate chip cookies (one of my favorites) but really felt like doing something different. My train of thought went something like this, "Brownies? Hmm, maybe. Chocolate's generally a crowd pleaser. But maybe I should do something seasonally appropriate? Apples? Hmmm. Oh wait, I could do those apple streusel bars I've been thinking about making for a while now."

I still went back and forth though - brownies or apple streusel bars? Did I have the patience for peeling and slicing apples before they browned with no lemon juice on hand, making a crust, and whipping up a glaze? Ultimately I listened to my food gut which told me to try something new, fall-appropriate, and cinnamon-spiced. Plus nothing says, "Please love me" like a buttery pie crust. Truth.

I'm happy to say that everything went very smoothly. The crust/streusel topping came together nicely, the apples were spiced just enough, and the glaze with a little bit of work was the perfect consistency. (I actually added some cinnamon to the glaze because I felt like it fell a little flat without it.) No major mishaps and the bars were delicious and exactly what I hoped they would be.

I love it when that happens.

End note: I brought the bars to Halo night and the guys were just getting into them as I left. I got the seal of approval from the boy, so I hope they enjoyed it.

Lucky #4: Escafe's brunch.

"We plan, we toil, we suffer -- in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake up just in time to smell coffee and bacon and eggs. And, again I cry, how rarely it happens! But when it does happen -- then what a moment, what a morning, what a delight!"
- J. B. Priestley, British author (1894-1984)

I had the opportunity two weekends ago to go to an invite-only soft opening of Sunday brunch for one of the historic Downtown Mall's bookends, Escafe. The restaurant is known for its lively nightlife scene, which include dance parties on Friday and Saturday nights that spill out into its patio in the warm months and bar dancing. Unbeknownst to me more than half a year ago it is also a solid choice for food. If you're looking for a restaurant with a great location on the mall and moderately-priced food that is "creative, yet accessible," Escafe is your place. Accessibility in cuisine cannot be stressed enough for me. I'm fairly adventurous when it comes to trying new foods but dine numerous times with people who are not. Muy importante, indeed.



Photo courtesy of The Hook
Escafe's slogan is "comfort food with a twist" and it certainly rings true at their new brunch. My boyfriend and I walked swiftly past the PRIVATE PARTY sign taped on the door and after being seated devoured the menu. Whenever I'm going to a new place and/or feeling particularly adventurous, I'll ask the server for his or her favorite dishes but this time I didn't need to; our server suggested we try the Eggs Benedict and said the potato medley was “the bomb” which frankly was all I needed to hear. I advise to listen to what the servers recommend especially if they suggest it without your asking first.

My dining partner ordered the traditional Eggs Benedict with bacon and scrapple as sides. (Let's now ignore the fact that there were three different types of pork on his plate.) I ordered the french toast with the potato medley and grits. We heard the Bloody Marys were excellent but neither he or I wanted to drink any alcohol that morning, so we stuck with the basics: coffee and oj.

I was excited when our food arrived. The Eggs Benedict was delightful -- perfectly cooked. The french toast was made with baguette which made it substantial but difficult to cut (and eat) because of the bread’s texture but otherwise the flavor was there. A little disappointing since I don't like anything to get in the way of food and my enjoyment. The potato medley was essentially home fries, cubed potatoes cooked with peppers, onions, sweet potatoes, and possibly more root vegetables. Unexpectedly delicious, it was well-seasoned and the vegetables were crispy and not the slightest bit mushy. My favorite part of the meal.

And being a self-pronounced baker I shouldn’t forget that the meal started off with complimentary scones, biscuits, and a slice of sweet bread. The scones were the clear frontrunner. Baked with dried cranberries, they were just how I like scones if they’re not hot from the oven but are still very fresh (as in baked earlier that morning): hard crust, buttery and spongey on the inside. A+

All in all, Sunday brunch should be a successful venture for Escafe. It’s located adjacent to The Omni which will be convenient and appealing to out-of-towners. Regardless, the restaurant will receive a decent amount of foot traffic from people who relish a good breakfast. Like yours truly.

High points: Eggs Benedict, potato medley, scones, friendly wait staff