Table Talk: April 2016
The buzz on Tulsa’s tastiest products, restaurants and events
Cookies, bars, cakes and pies are some of the treats featured at the new Katy’s Pantry.
If you’re in search of sweets, Tulsa is the place. We have never been at a loss for great places for cookies, cakes and pies. But in recent months, we’ve hit the jackpot.
Late one night I had a text from my cousin: “Why didn’t you tell me Katy’s Pantry was open?!?!” I didn’t tell him because I had never heard of Katy’s Pantry. But ask most anyone who has lived in or around Enid, and they can tell you about Katy’s. The restaurant and bakery has long been the place for birthday cakes, lunch with friends and holiday orders for those on the western side of the state.
My cousin looked forward to Katy’s German chocolate cake for his birthday every year. But it has been years since he has lived near Enid, and years since he has had that German chocolate cake. The day after I received the text, I made a trip to Katy’s new Tulsa location for cake but left with much more. I ordered more than one person should be allowed and made mental notes of what to choose on a return trip. I might or might not have had a piece of strawberry-rhubarb pie for lunch and a chocolate buttercream-frosted brownie for dinner that day.
This isn’t the place to go for bittersweet chocolate or sea salt-coated-caramel anything. Instead, you come to Katy’s for dessert comfort food like Italian cream cake, raspberry pie, chocolate cream pie and cinnamon rolls. I love complex flavors, but it’s refreshing to see simple classics on this menu.
On the savory side, Katy’s has lunch specials, lasagna, chicken salad, quiche, soups and salads.
Katy’s Pantry is in the Farm Shopping Center at 6558 E. 51st St. Phone is 918-270-2685. Hours are 9 a.m.-6 p.m., Monday-Friday; 10 a.m.-3 p.m., Saturday.
OK Cookie Momster
Friends told me about OK Cookie Momster cookies long before Libby Beesley opened a storefront. Her cookies were a must-have for bridal and baby showers, birthday parties and teacher gifts.
Business was so good for Beesley that she opened a store in January.
OK Cookie Momster cookies have crisp edges and soft centers, just like you wish you could bake. Basic flavors like chocolate chip, peanut butter and snickerdoodle are great, as are the cutout cookies covered in sweet icing.
If you know someone who’s new to Tulsa, share a box of OK Cookie Momster’s Oklahoma state cutouts, with a little red heart fixed on Tulsa. They are almost too cute to eat.
OK Cookie Momster is in the Ranch Acres Shopping Center at 3324 E. 31st St. Call 918-551-6888.
Tulsa foodies won’t want to miss this year’s Blank Canvas chef showdown.
The live competition will feature Chef Justin Thompson and his Deco District Dicers vs. Chef Michelle Donaldson and her Blue Dome Butchers. The chefs will wow the crowd in this event benefiting Youth Services of Tulsa. The event also features auction items, live music from the Eric Himan Band and a pre-game “tailgate” food truck competition.
Blank Canvas is at 6 p.m., April 8, at the Cox Business Center, 100 Civic Center. Tickets are $150. Call 918-382-4457 or go to www.blankcanvastulsa.com.
It’s great to see the farmers’ markets open for spring. I’m looking forward to asparagus and mushrooms. And it’s always fun to find an early spring surprise, like rhubarb.
I love asparagus in quiche. Just use your favorite basic quiche recipe, first placing asparagus in a spiral-pattern on top of the unbaked pie shell. Pour the quiche filling on top. Gruyere is perfect paired with the asparagus, so make it your go-to cheese for your spring quiche.
Favorite crust recipe to fit a 9-inch pie pan
4 large eggs
1 1/2 cups heavy cream
1/4 cup chopped fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices bacon, cooked and crumbled
2 tablespoons butter
8 stalks asparagus, bottoms trimmed
1 cup grated Gruyere
Fit dough into pan and prick several times with a fork. Partially bake by covering the dough with foil and weighting down with dried beans. Bake at 375 degrees for 15-20 minutes. Remove from heat, and remove foil and beans. Set aside, and let cool.
Mix together eggs, cream, parsley, salt, pepper and bacon in a medium bowl. Chill for 30 minutes.
Melt butter in a saute pan over medium heat. Add the asparagus, and cook until tender, about 4-6 minutes.
In the quiche pan, arrange the asparagus like the spokes of a wheel. Pour the egg mixture over the asparagus. Sprinkle with Gruyere. Bake for 35-45 minutes in a preheated 375-degree oven until lightly brown. Check crust halfway through, and if edges are browning too quickly, cover with strips of foil. Serve hot or at room temperature.