Donuts: Keep it simple

A doughnut or donut:  a type of fried dough confectionary or dessert food.

Such a simple name for a treat that many have made so incredibly complicated.  Now, I love fancy complex food as much as the next person, but at the end of the day, some things are best left alone.  Donuts are one of them.

At the suggestion of one of my fellow foodies, Jeff, I thought I'd venture out this Sunday morning to a St. Louis institution, aptly named The Donut Stop.  To say that this tiny little building that looked like a strong wind could blow it over was off my beaten path would be an understatement.

I don't spend a lot of time in South County St. Louis, but each time I do, I notice little details that make our city unique.  Jefferson Barracks Cemetery, Civil War Museum, and VA Halls everywhere it seemed.  And I passed at least 4 signs for BBQ spots advertising pork steak dinners (another St. Louis thing).

So Waze (my handy iPhone GPS app) announces my arrival at this little spot and good thing....would be easy to drive right past.  Not unlike many older spots, the building was nondescript...only accommodates about 6 people at a time.  No real customer line to speak of which got confusing, but everyone was extremely patient and somehow we just worked it out.  When I finally made it to the counter and it was my turn, I understood the patience.  These donuts were well worth the short wait.

The choices were plenty, and all options were cheap.  My choices? Plain cake, glazed, cinnamon twists,  red velvet and chocolate with custard filling.  It's a donut, you say.  What's not to love? Well, if you've had bad, stale, dry ones, you know.

The Donut Stop makes donuts the way they should be:  simple, handcut, fresh, served by little old ladies with hair nets on.  For $9.80 (yes, they take credit cards), I walked out with a dozen donuts and a medium coffee.  The coffee reminded me of law school days....watery, not enough caffeine to knock out a toddler.  Nice that they offer it, but you're better off making your own at home.


So what's the verdict? Next time I happen to be in South County, I would happily visit again.

Lebanese Chicken Livers

This recipe was inspired by a tiny Lebanese diner in Mayfair that I used to frequent on business trips to London.  So simple, but so flavorful.  Even if you think you don't like chicken livers, give it a try.  This concoction may just make a believer out of you!

Lebanese Chicken Livers and Basmati Rice

1 lb. of chicken livers

1 tsp of minced garlic

2 TSPs of olive oil

salt and pepper

juice from 1/2 lemon

fresh chopped parsley

Directions for the Chicken Livers:

Combine the first four ingredients, cover and let marinate in the refrigerator for 1-2 hours.

When ready to cook, take skillet, heat to medium high, add the chicken livers, cooking on each side for about 5-7 minutes or until browned.  Add the lemon juice and parsley, turn down and cook for another 5-7 minutes.  Finish with more fresh parsley on top and serve with basmati rice.

Basmati Rice

1 cup of basmati rice

2 cups of water

1/2 tsp of salt

1/2 tsp of clarified butter (ghee)

Directions for the rice:

Add the water to a saucepan, add the rice and salt, bring to a boil.  Add the butter, cover tightly and reduce the heat to simmer for about 15-20 minutes.  Stir occasionally.

Combine the first four ingredients, cover and let marinate in the refrigerator for 1-2 hours.

When ready to cook, take skillet, heat to medium high, add the chicken livers, cooking on each side for about 5-7 minutes or until browned.  Add the lemon juice and parsley, turn down and cook for another 5-7 minutes.  Finish with more fresh parsley on top and serve with basmati rice.

Moderation is the key of life

Friends visiting What's in YOUR Kitchen are asking...so do you only cook uber healthy foods???  My answer?  NOT.  While I cook from scratch most days for my family, I believe in moderation.  I enjoy food WAAAAY too much to always deprive myself of the finer culinary delights in my life.

Duck confit. Real Butter.  GOOD cheese. Whipping Cream. Real Sugar. Good mayonnaise.

Get the picture? :-)

I had business meeting earlier this week.....I woke up knowing that I was going to be eating a catered lunch from one of my favorite specialty local gourmet shops.  Rare beef tenderloin on a crusty artisan roll, dressed with horseradish mayo, Roma tomatoes and peppery arugula leaves. Italian pasta salad and a small triple chocolate brownie.  Debate of the day....do I bring my own food to the meeting (very awkward) or do I do something truly radical and not just EAT the catered food, but ENJOY it too?

Well, I threw caution to the wind and enjoyed it.  Every.single.bite.


Savor the moment.