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Uptown Food Station, 3382 Stoney Lane, Dallas, TX (2026)

11/26/2021

Ingredients
2 red onions
2 cloves of garlic
3 carrots
2 sticks of celery
1 butternut squash
6 rashers higher-welfare streaky bacon
4 tablespoons extra virgin olive oil
750 g higher-welfare minced pork
750 g minced beef
2 wineglasses red wine
5 x 400 g tins of plum tomatoes
3 sprigs of fresh rosemary
1 fresh bay leaf

Method
Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.

11/14/2021

Ingredients
1 butternut squash , (1.2kg)
olive oil
1 red onion
1 clove of garlic
1 bunch of fresh sage , (30g)
10 sun-dried tomatoes
75 g vac-packed chestnuts
75 g basmati rice
75 g dried cranberries
1 pinch of ground allspice

Method
Preheat the oven to 180°C/350°F/gas 4.
Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.

10/22/2021

Ingredients
1 large free-range chicken
olive oil
6 cloves of garlic
1 large onion
1 bulb of fennel
1 leek
1 handful of asparagus spears
1 handful of fresh peas
1 handful of broad beans
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh dill
a few sprigs of fresh tarragon
600 ml organic chicken stock
1 large handful of green olives
1 handful of tinned cannellini beans
2 lemons
2 large free-range eggs
2 tablespoons natural yoghurt
extra virgin olive oil
Parmesan cheese

Method
Joint the chicken into legs, thighs, breasts and wings.
Put a large casserole pan over a medium heat and add 3 tablespoons of olive oil. Season the chicken portions and place in the pan. Cook for 10 minutes, until browned on all sides, turning regularly, then remove to a plate.
Meanwhile, prep your veg. Peel and finely chop the garlic and onion. Trim and finely chop the fennel, trim and finely slice the leek and snap the woody ends off the asparagus. Pod the peas and broad beans, then pick the herb leaves and finely chop the stalks.
There should be a few tablespoons of fat left in the pan; if you have more, get rid of most of it. Add the garlic, onion, leek, fennel and herb stalks and cook until softened, stirring occasionally.
Place the chicken back in the pan, pour in the stock and season with black pepper. Cover with a lid, then cook over medium-low for around 45 minutes, or until the chicken is tender and falling off the bone.
Bring the mixture back up to a boil, destone and stir in the olives, peas, broad beans and cannellini beans. When the vegetables are done, add most of the herb leaves, reserving some for garnish.
Remove the chicken from the stew and use 2 forks to pull the meat off the bones. Discard the bones, return the meat to the pan, then season to perfection and remove from the heat.
At this point, the stew will be delicious, but it’s the next step that makes it amazing. Beat the juice of 2 lemons and the eggs together well, then pour slowly into the stew – don’t let it boil or the egg mixture with scramble – it should just add a gorgeous shine.
Stir in the yoghurt before ladling the stew into bowls. Drizzle a little extra virgin olive oil over each bowl, grate over a little Parmesan and serve sprinkled with the reserved herbs.

09/23/2021

Ingredients
100 g shelled walnuts
5-6 ripe bananas , (500g)
125 g unsalted butter , (at room temperature)
125 g dark brown sugar
2 large free-range eggs
200 g plain flour
2 level teaspoons baking powder
1 level teaspoon bicarbonate of soda
1 level teaspoon ground cinnamon
olive oil
CHOCOLATE BUTTER
100 g quality cooking chocolate (70%)
2 oranges
150 g unsalted butter , (at room temperature)
80 g icing sugar

Method
Preheat the oven to 170°C/325°F/gas 3.
Spread the walnuts out on a baking tray and toast gently in the oven for 5 minutes, or until they smell fantastic.
Meanwhile, quickly peel and mash up the bananas, so you’ve got a mixture of smooth and chunky.
Cream the butter and sugar together in a food processor (or by hand), until smooth and pale. Beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl.
Tip the toasted walnuts onto a board, then quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures.
Add the mashed bananas and chopped walnuts to the bowl, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of sea salt. Mix to a smooth batter.
Tear off 1 metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy).
Transfer the batter to the prepared tin and cook on the middle shelf in the oven for 1 hour, or until cooked through. To test if it's cooked, poke a skewer into the middle – if it comes out clean, it's done, if not cook for another few minutes.
While the loaf bakes, make the chocolate butter. Snap the chocolate into a heatproof bowl and melt slowly over a pan of gently simmering hot water.
Once melted, remove from the heat, and finely grate in the orange zest. Stir to combine, then leave to cool slightly.
Cream the butter and icing sugar together, then beat in the cooled chocolate. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick.
Either put in the fridge to set for a few hours, or serve right away spread on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving

09/17/2021

Ingredients
400 g condensed milk
4 tablespoons cocoa powder
¼ teaspoon sea salt
3 tablespoons butter
1 vanilla pod
good-quality chocolate sprinkles , for coating

Method
Pour the condensed milk into a heavy-based saucepan and sift in the cocoa powder and ¼ of a teaspoon of sea salt.
Place over a low heat and cook for 10 to 15 minutes, stirring, until the mixture is thick, shiny and leaves the sides of the pan when stirred. Do not leave the pan unattended, as the condensed milk can burn easily.
Once the chocolate mixture has thickened, remove from the heat and stir in the butter.
Split the vanilla pod in half lengthways and scrape out the seeds with the back of a small knife. Add the seeds to the pan and stir well. (The scraped-out pod can be used to make vanilla sugar – just put it in your sugar jar and leave it to infuse the sugar).
Let the mixture cool completely, then cover with clingfilm and chill for about 30 minutes, until set.
Put the chocolate sprinkles in a small bowl. If you have one, use a mini ice-cream scoop to make a 20g ball and drop it into the sprinkles (alternatively, use a teaspoon).
Coat it liberally with the sprinkles, roll it with your hands to make a neat ball and place it in a mini cupcake or petit-four case. Continue with the rest of the mixture.
Store in an airtight container in the fridge, but take them out at least half an hour before serving, as they’re best at room temperature.

Uptown Food Station

11/26/2021

11/14/2021

10/22/2021

09/23/2021

09/17/2021

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