Lost in Drawers

Category: recipe



Valentine’s Day came very early for us this year. My parents were incredibly kind and generous in that they surprised us with a brand spanking new iPad Mini. Something we quite needed to make our business even better! But as Apple products are so versatile, we know that it is not just for Lost in Drawers Vintage but also for recipes in the kitchen (I mean why not)! And being that a new recipe was to be tried, we found ourselves buying a new popover pan and trying these Blarney Castle cheese (similar to gouda) & Black Pepper popovers to go along with our soups that we have been making. I mean, who doesn’t love bread and cheese and butter and cheese again?

And we do have to say they turned out pretty great, crispy on the outside and soft chewy and cheesy on the inside.

Try popovers!

2 cups whole milk
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish


1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.

2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.)

3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.

4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.

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Soups, Soups, Soups


It’s the new year, and a perfect time to try new things. We had been talking about how we could eat more at home, try a few new things, eat less meat and cut a few calories and processed foods. And what is the best comfort food for these cold nights? Soup! We found a great set of recipes in the February 2012 issue of Family Circle (cause we are 90 and have a subscription to Family Circle!). So, we set out to make as many soups in a week as we could. Which is not to say that we didn’t have a few cheat nights with some Springcreek BBQ and a little In-N-Out, but it was a nice change to eat mostly at home around the dinner table.

We started out with a Loaded Baked Potato soup, then moved on to a really tasty Chicken and Corn Chowder. Next we went out of comfort zone and made a surprisingly great Tortellini en Brodo soup, made with 3 cheese tortellini and vegetables with a flavored chicken stock. No meat! The next soup was a different take on Hearty Chicken Noodle soup with a flavored chicken stock loaded with pulled chicken, vegetables and bowtie pasta. As our week of soups came to a close we took our biggest step out of our comfort zone with a Creamy Roasted Butternut Squash and Carrot soup with homemade croutons. And it was really sweet, good and different and back to good again!

It’s a been a great week of soups and realizing how much better scratch made food really is. We highly recommended all of these recipes, try them, experiment with them! Bo and I feel healthier, and have a great start to a collection of soup recipes that we are sure to use for years to come.

(Bring on the cheeseburgers?)


Cherry Pies are Good in July

I’m not going to lie, I was a little overconfident with my very first from scratch pie, so it was a new experience in that I had to go through 3 different pie crusts for this cherry pie Bo asked me to make. I was a little frustrated. I tried the pie crust from a box mix, then decided to just go ahead and try another from scratch pie crust. After several frustrating results and multiple calls to my mother, her confidence in me boosted my morale.

I knew it was something that would mean a lot to Bo, because as a kid, his favorite thing to eat at his grandparents house was cherry pie, or if a pie wasn’t readily available, cherry pie filling. So, I pressed on and the third time was really the charm. The crust was rolled and stretched and latticed (a new skill that seems to take more than two hands) and the perfectly imperfect pie for a July summer evening was baking in our little oven. And from Bo’s reaction to his first slice and the (too obvious) sneaks to the kitchen for additional forkfuls…our house has another pie to add to the rotation. So, the lesson?

As my mother ALWAYS says, if at first you don’t succeed…try and try and try and try and try and try AND try again!

The Great Fort Worth Food Truck Race!

Good golly, this city of ours is growing up before our eyes.  In years past, the idea of the food truck was something most residents of our city either ignored or were downright scared of.  The food truck truly is the stepchild of the food service industry, typically only welcome on construction sites and at marginal street fairs.  But thanks to progressive cities nationwide and exposure of the trend of gourmet trucks via food-centric television, there seems to be a developing race of sorts.

Food trucks are in Fort Worth, and more are arriving each day.  Here we present a handy guide where the movement is and a sneek peak to where it is going (and where you should go).

Salsa Limon – Berry St in the TCU district

Great and quite bold location across from Fuzzy’s Tacos on Berry St.  Serving up their take on Mexico’s wonderful fare of street tacos and tortas among other things. Bo claims he could gain 90 wazillion pounds on this cuisine.

 Ssahm Korean Tacos – truly mobile w/ Wednesday stops at Apple off of University Dr

Based on the style made popular in L.A.’s huge food truck scene, Ssahmn is know for their unique creations and is a welcome new addition (Your Wednesday food plans are now set) to the Fort Worth scene.  If you are the type of person who appreciates tradition balanced against innovation, this is your food truck of choice.

Il Cane Rosso – Thursday evenings in front of Times Ten Cellars in so7

We are going to bet you’ve never had or even seen pizza prepared from a trailer, but now you can prove us wrong.  Fort Worth is a haven for wood fired pizza, we both love Rocco’s and Brix and now you can have it on the go when this great pizzeria on wheels. Seriously, do we ever have to cook again?

 Red Jett Sweets – Coming soon!

Okay, Lost In Drawers is all about a sweet treat.  Redd Jett Sweets is adding a truck to their rapidly rising catering business and we could not be more thrilled about this.  Because everyone needs a sweet finish to their taco/burger/hot dog/sandwhich entree.  Well, at least we do.

Taco Heads – Behind 7th Haven off of W. 7th

The first truck to park it on W. 7th (to our knowledge and eyeballs) Taco Heads has a simple menu of super fresh and well-seasoned and spiced street tacos with gourmet preperation.   And thus, their standard has led the way for a lot of what you see happening west of downtown.

Good Karma Kitchen – Coming Soon!

Don’t worry our vegetarian and vegan friends!  Good Karma is almost here to keep your love of fresh vegetarian and vegan satisfied!  Promised to be coming soo, we are really stoked to see true culinary diversity  in a truck not centered just around meat.  We all need more veggies, and what better way than to get it from a truck!

Enticed Gourmet Shaved Ice – various, now including Fort Worth!

Umm, yes please.  This has been a long time coming as shaved ice is the king of all the ice + syrup treats.  Enticed is a Dallas-based operation but Fort Worth’s food truck scene called and Enticed is now heading our way.  It is still hot, so you bet you will want to keep up with their Fort Worth location stops.  Your sense of happiness will thank you.

This by no means is a comprehensive list, Fort Worth has and is getting a lot more trucks than this – a food truck park/meet-up spot is in the works – we hope that, like us, you will get out there and eat mobile!  We hope to catch you in line sometime soon.  We’re sure Bo will debate salsas or how best to cook pork with you…well, until Heather tells him to pipe down and leave the hungry crowd to salivating for all things food trucc cuisine.

Photos courtesy of Google Images