Since Rhino Coffee opened its doors three years ago, it has established itself as one of the most unique and beloved coffee shops in Shreveport. Nestled in the heart of the historic South Highlands neighborhood, Rhino features a traditional coffee menu, healthy homemade food, and some of the best pastries in town. Pastry chef and baker, Athena Roudebush, is the brains behind those delicious baked goods, and she has been gracious enough to share one of Rhino’s upcoming recipes with our SB family.
Athena graduated from Cook Street School of Culinary Arts in Denver in 2008 where she studied a broad spectrum of European culinary traditions, but baking and pastries were always her passion. Growing up, there wasn’t a lot of home cooking going on in her home and cookies were one of the first things she learned how to make.
“I have always been a lover of sweets, but for me there is nothing better than a good cookie,” she said.
This fall, Athena plans to add one of her favorite cookies, the vanilla Madeleine, to Rhino’s menu.
“Cookies can be so understated,” she said. “But the Madeleine can either be simple or very elaborate and gorgeous.”
Welcome to tailgating season! From Friday night football, to college game day, to NFL Sunday, we are bound to host or attend one tailgating party this fall.
The most popular item at a tailgating party – chips and dip. The cream, the crunch, and the calories! Our traditional chips and dip can yield over 200 calories, and that is just the dip.
What’s a southern tailgater to do? We ‘skinny’ a favorite – Pimento Cheese. This dip is my staple when hosting any tailgating cooking demo and contains a few ‘skinny’ secrets. We saved a ton of fat and calories by replacing the regular mayo with a combination of light mayo and Greek yogurt. Not only are we saving calories, but our Greek yogurt adds protein and calcium without losing great flavor.
As for the chips? Look for a high-fiber chip – 5 grams of fiber or higher. My favorite? Beanitos.
Trust me, your guests will not notice the difference.
Geaux Team Skinny!
So there I was, over served and casually under dressed at 22-years-old, in one of my favorite Spanish restaurants. It’s one of those places where you have your favorites, and you just blindly order. But after a less than successful start to a second date, I said to myself, “Self! Call an audible, change it up, go for something different!”
So I did. I had honestly never tried one before. But enough bourbon changed my mind. And within 15 minutes, there they were, like tiny white snare drums radiating beacons of awesomeness, still sizzling on cold white china at the little tapas restaurant. Needless to say, I ditched the date and left with a true love of one of nature’s greatest bivalves: the scallop.
Now it is one thing to fall in love with a food, but it truly is another to learn how to cook it. And scallops and chefs have somewhat of a trying relationship, especially in a busy environment. This delicious nugget of salty, oceany goodness is not one that can be left unattended. They require just the right amount of time. These jewels are not cheap, and an overcooked scallop can leave you crying in your sleep. But here are a few tips that can help you at home:
Dry — Like many types of seafood, slimy is rarely satisfying. Look for scallops that have been kept refrigerated or displayed out of their own juice.
Fresh — Nobody wants the funk. Look for a fishmonger or market that is kind enough to let you take a whiff. If it smells like anything but a little saltwater, it may not be worth it.
Size — Most mollusk and crustaceans are sold based on amount per pound. Scallops worth serving are normally at least 1 ounce, so look for U-16 or better (under 16 per pound).
Trimming — Sometimes there is a tendon still attached to the scallop. This is what connects the meat to the shell, but it definitely needs to go. Take a paring knife and cut it out.
Heating — When considering searing, always have your pan hot and ready before you add your fat. Crank it up to medium-high to high heat (some stoves mean business when they are full speed). Need to know if your pan is ready? Run to the sink, wet your hand & flick a drop or two in. If it disappears before you can say Dumbledore, in other words very quickly, she’s ready.
*seasoning- no need to over do here. A light sprinkle of sea salt is fine. If you feel crazy, maybe a touch of cracked black pepper!
*searing-we have butter at the ready, and a tablespoon or two is fine. Any fat or oil that doesn’t have an exceptionally low smoke point will work. Once our fat is good and hot, which will happen quickly, add your scallops flat side down. Sear for 2 minutes and don’t you dare think about moving it until then. The bottom will be nice and golden brown. Flip and let it cook for the remaining 1 minute. I use a regular spoon to bath the butter back on top after flipping.