The week has just begun and already it’s a busy one! Last month I had a call from the producers of “Chefs vs. City”, a show on the Food Network that features two chefs who travel to various cities to compete against local chefs in food related competitions. They were making plans for an episode here in Savannah and wanted to check out 700 Kitchen Cooking School as a possible venue for a competition in the Savannah episode.
When they arrived to scout the location I figured they were just looking for a kitchen space to use. I was totally surprised to learn that they also wanted to use me as a judge for the competition! The two chefs, Aaron Sanchez and Chris Cosentino are typically paired against a couple of local chefs in each battle. For this competition they’re going to be paired against a couple of additional Food Network personalities (sworn to secrecy on this one folks…can’t divulge the info!). I am responsible for supplying a couple of “everyday people” such as would normally be taking my classes, and each team of chefs will be responsible for instructing their respective “everyday people” in the preparation of a dish WITHOUT touching the food or equipment! Verbal instruction only.
Monday evening was spent meeting with the producers and crew to determine final set-up and layout of the room as well as finalize the dish that we were going to have them make. I then made some changes and tweaks to the menu item, ran through a test and forwarded the detailed instructions to the producer.
Yesterday brought “beauty shots” of several food items representative of my classes (Pecan Praline Angel Food Cake, Veal Osso Buco with Saffron Risotto, and Citrus & Fennel Salad with Orange Blossom Vinaigrette), and taping of “B-Roll” which is the term for background footage to “set the stage” for the location….exterior of hotel, the restaurant and kitchen, chef Michael Semancik’s food from 700 Drayton Restaurant and a portion of this evening’s class.
Today brings the fun…my four contestants who are totally reliant on their chef instructors to provide verbal instruction only while I get to watch and judge who does the best job of follow-through on technique and presentation. It should be quite interesting!
The episode is expected to air sometime in May. Hopefully I’ll be able to a few photos during te taping and share them before then!
Chocolate, oysters, grapes, chilies, coffee and basil….what do they have in common? Throughout history, each of them has been considered to be an aphrodisiac. Royalty and common folk alike have sought to captivate the persons of their desire through feeding them aphrodisiacs, or consuming aphrodisiacs in order to appease those they loved.
Is there any basis to such claims? Martha Hopkins, co-author of “The New InterCourses: an aphrodisiac cookbook” says: “Historically, the qualifying factors for aphrodisiacs were relatively simple: The rare an ingredient (caviar), the more likely it held aphrodisiacal qualities. Likewise, the more an ingredient resembled a sexual organ, the stronger its power over the libido (asparagus).” 
In some cases, it’s more anecdotal such as black beans and pinenuts which have been considered to be symbols and sources of fertility. Black beans for instance begin to grow in a pod, eventually becoming plump and emerging ready to create yet another life. The idea that black beans produced fertility has been so strong in the past that it even led one early Latin church father to forbid consumption of black beans by the nuns!
Yet in other cases modern science has shed some light on why figures such as Casanova is said to have consumed dozens and dozens of oysters in a given sitting (they are low in fat and high in zinc which is key to sexual performance for both men and women) or why Aztec emperor Montezuma consumed as many as 50 goblets of a cold bitter chocolate beverage flavored with chilies and vanilla (the caffeine of chocolate provides a surge of energy while it delivers a dose of PEA and serotonin, chilies get the heart pumpking and cause the face to go flush while making us sweat, and the scent of vanilla has been shown to produce a feeling of well-being). In both cases, they relied on these storied foodstuffs to maintain their libido.
Regardless of ingredient be they rare or abundant, and putting folklore and science aside, simply taking the time and effort to prepare a delicious meal for someone special could be considered to be an aphrodisiac.
Valentine’s Day is just around the corner. Whether it’s a favorite restaurant or a special meal prepared for your valentine, food is usually at the forefront of valentine’s celebrations. If you’re looking for a unique gift that will provide countless hours of enjoyment (on many levels!), then take a look at “The New InterCourses: an aphrodisiac cookbook” written by Martha Hopkins and Randall Lockridge. Filled with delicious recipes featuring aphrodisiacs, it also includes recipes for massage oils and aphrodisiac suggestions for any stage of a relationship or time of day.
Originally published in 1997 as “InterCourses: an aphrodisiac cookbook” by Hopkins and Lockridge it was updated in 2007 for the 10th anniversary and has continued to be a top seller even when other cookbooks have come and gone. The two were college buddies that found post-college life to be less exciting than they hoped. Trying to find a means of employment that would be financially viable and allow them to express their creative sides, they decided to build on Martha’s experience in cookbook publishing. Noting a lack of quality books covering a centuries-old topic, they chose aphrodisiacs as the focus of their book. The success of this useful and yet coffeetable-quality book, they have gone on to consult, design, and publish books for other chefs and authors.
Martha Hopkins will be returning to 700 Kitchen Cooking School at the Mansion on Forsyth Park in Savannah, GA. Throughout Valentine’s weekend she’ll present a total of three hands-on classes where she’ll strip away the myths and expose the facts while guiding you and your valentine in the preparation of an aphrodisiac-packed experience! Signed cookbooks will be available and make a great gift for wedding showers, weddings, and anniversaries.
If you’re unable to attend,
signed copies of the cookbook may be ordered for
$29.95 plus shipping
by calling: 912-721-5044
“Be Mine: Food & Aphrodisiacs for the One You Love”
Friday February 12, 2010 6-9pm OR
Saturday February 13, 2010 6-9pm
Featuring:
Fried Oyster Salad with Remoulade Dressing
Artichoke Pizza with Feta & Thyme
Braised Quail with Grapes
Couscous with Pine Nuts & Raisins
Basil Sugar Tuiles with Lemon Sorbet and Fresh Berries
$120/person
“Chocolate Temptations for Sweet Sensations”
Sunday February 14, 2010 2-5pm
Featuring:
Chocolate & Fig Bundles
Chocolate Almond Truffles
Chocolate Pots de Creme
Chocolate Torte Dressed in Berries
$90/person
Registration Information:
Reservations are Required: 912-238-5158
All classes will be at:
700 Kitchen Cooking School
Mansion on Forsyth Park hotel
700 Drayton St, Savannah, GA 31401
The final morning of a recent trip to Atlanta I decided to try two different pastry-oriented places before hitting the road for home. I didn’t want to be too full for the drive and thought something to munch on during the drive would also ward off the boredom that sets in between Macon and Savannah (if you’ve ever driven it…enough said, you know what I mean! If not, make sure you’ve got satellite radio, an ipod, or favorite CD’s because the radio selection is practically non-existent)
First stop: Bakeshop, a bakery and cafe operation located on Peachtree St. in midtown Atlanta. It’s owned by the Concentrics restaurant group which operates a large variety of other operations including Parrish Foods & Goods which I visited on a previous trip and posted about here. Just like a kid in a candy store, I can be a bit dangerous in a bakery when left to my own devices. I ended up settling on getting three items for the road: an almond croissant, an enormous apricot and pecan scone, and finally one of their tarts – apricot and pistachio.
Amazingly enough I did manage to hold off until I reached home to cut into each of them. The croissant was good but I was a bit disappointed that it was a plain croissant that appeared to have been cut in half and had the almond paste smeared inside rather than being baked inside the dough. It was good but it didn’t live up to my longtime favorite from Some Crust Bakery in Clarement, CA that I’ve loved since college days. (I could sure go for one now!) My main reason in trying the tart was to investigate the filling. It appeared to be a mixture commonly known as frangipane which would typically be almonds, sugar, butter, and eggs that are ground into a paste-like consistency and baked in tart shells, usually topped with fruit. In my baking classes I’ve often suggested using other nuts such as walnuts or pecans but quite honestly hadn’t really considered pistachios. It was ok but not as flavorful as I’d like. All was not lost though….the piece de resistance was most definitely the apricot and pecan scone!
Wow, it was good! A dense moist scone packed with pieces of dried apricots, nice bits of pecans, and the surprise element…small chunks of white chocolate! It was moist and dense enough that it needed no butter. I think butter would simply cover up the delicious flavors of the slightly tart apricot, nutty pecans and perfect sweet creaminess provided by the white chocolate bits.
Second pastry stop: Sublime Donuts, located in a strip mall on Tenth Street near the Georgia Tech campus was referred to me by a friend that had kept a magazine clipping featuring it but hadn’t yet visited it himself. I love all manner of baked goods but my REAL weakness is for donuts! I mean REAL donuts…yeasty fried cakes that have enough bite and pull to them without being tough or easily squashed when picked up. Not the sickeningly sweet puffs of air made by Krispy Kreme or the lackluster things made by other chains. Until I moved out of California I never realized what a “donut culture” California really is! Growing up and then living there I just always assumed that all areas of the country have plenty of independent donut shops producing great tasting donuts. It wasn’t until I went to Johnson & Wales University in Providence, Rhode Island and discovered that donut chains seemed to be the norm everywhere else.
Exterior-wise, Sublime Donuts looks like nothing more than any other donut shop. The uniqueness lies in the variety and types of donuts that they produce. It’s owned by Kamal Grant, a graduate of the Culinary Institute of America. According to the bio on his site, his goal is to produce a donut so good it’s worthy of being “someone’s last meal on death row”. No basic glazed donuts here.
Some of the options included the Reese’s which was a raised donut with a chocolate glaze, the hole was filled with peanut butter and pieces of Reese’s peanut butter cups in the glaze on top as garnish. Rather than sickeningly sweet gooey jam, he has opted to create a “Strawberries & Cream” donut which features a solid round yeast donut that is split is partially cut in half and filled with whipped cream and fresh strawberry slices. Instead of a basic Boston Cream he offers up the “A-Town Donut” which is an A-shaped donut filled with whipped cream and chocolate. My preferred of the far too many that I ate were the mocha flavored A-town (similar to above but with coffee cream filling and chocolate glaze), and the Dulce de Leche! As one might expect for the uniqueness of the donuts and fillings, prices are a bit higher than a standard donut shop. Most donuts seemed to be in the $1.50-$1.65 range. But that’s the price you pay for unique individual quality items that aren’t being made for the mass market.
Addresses:
Bakeshop
903 Peachtree Street, NE
Suite C, ATL, 30308
404.892.9322
Sublime Donuts
535 10th St.
Atlanta, GA 30318
404-897-1801
The next morning I was seriously tempted to go back and try yet another item but forced myself to avoid falling into a rut. After searching various options I decided to try Highland Bakery near the Inman Park and Old Fourth Ward area of downtown Atlanta. Located in an old brick building it has a front counter bakery area featuring everything from individual breakfast pastries to cookies and breads. The restaurant area is located at the opposite end from the bakery counter and serves lunch items as well as breakfast. The seating area is simple but I enjoyed the almost “industrial” feel of it with exposed brick walls, tall ceiling, and simple light fixtures with vintage-style bulbs hanging over the concrete dining counter. Once again, my server was quick to arrive and provided me with great attentive service and once again the most important thing…kept my coffee cup full and hot! One of my reasons for choosing it was the interesting array of options that their menu featured. Not as extensive as the Social House, it still had many creative items you don’t find on every breakfast menu. Wavering between the Sweet Potato Pancakes and the Cilantro Corn Pancakes I decided to consult my server. I was happily surprised to discover that a half order of the Sweet Potato Pancakes was also available (but not listed on the menu…ask for it!). So I decided on a tw0-course pancake breakfast! Cilantro Corn Pancakes for the “entree” and a single sweet potato pancake for “dessert”
Cilantro Corn Pancakes
Served over black beans and topped with 2 fried eggs, sour cream,
salsa, shredded cheese, and cilantro
$9.95
Sweet Potato Pancakes
Lightly sweet southern style pancakes served with a warm
caramelized brown sugar syrup and toasted pecans
$7.95
The corn pancakes had just enough sweetness to bring out the flavor of the savory elements without creating a battle of flavors. The egg and beans were a nice addition too as I was in the mood for a protein element for a bit more lasting satiety. No need to worry about that…I was stuffed for the rest of the day! The sweet potato pancake was WONDERFUL! The waitress offered to bring the brown sugar syrup on the side as it could be too sweet for some people but I wanted it the way it was envisioned for the menu and found it to be perfect. Perhaps it was because I had previously enjoyed the savory pancakes and the sweetness was a good counterpoint but I’d certainly be willing to try a full order with the syrup on them!
Highland Bakery
655 Highland Ave, #10
Atlanta, GA 30312
404-586-0772
Crepes are one of those seemingly formidable items that people enjoy but are often afraid to do themselves. They really aren’t as difficult as they appear! It does take a bit of practice to get the pan at the temperature and to have enough batter without making them too thick. Thankfully they’re easy to mix together, aren’t expensive, and can be used for everything from breakfast/brunch, to lunch, dinner and dessert.
Tips for Successful Crepes
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While most recipes call for adding clarified butter to the batter I find that regular melted butter works fine.
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Have eggs, milk, and water at room temperature to avoid seizing up melted butter
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Batter should rest for at least 1 hour before cooking to allow the starch granules in the flour to hydrate resulting in a more tender crepe.
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There is no need to have a ‘crepe pan’ in order to successfully cook crepes. Any small regular or non-stick sauté pan will work.
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A droplet of water should just “dance” across the surface of the pan when it’s at the right temperature. If it turns to steam immediately then the pan is too hot.
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If using a regular pan (without non-stick coating), be sure to oil the pan before each crepe.
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If a crepe “crumples up” when trying to turn it over, use your fingers to flatten it out rather than a rubber spatula which will tend to tear the crepe.
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Flavor can be varied by adding extracts, chopped fresh herbs, or spices to the batter. (i.e. curry crepes, dill & chive crepes, cocoa crepes)
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Crepes can be made ahead and frozen. Stack crepes with a piece of parchment paper or waxed paper between each one and wrap tightly in a freezer bag. Thaw completely before separating or they will tear.
Black Forest Cherry Crepes
(as prepared on “Mid-Morning Live” with Sonny & Jody, WTOC – Savannah
Don’t let the multi-steps of this recipe scare you off…there are three components to the recipe: crepes, filling, and sauce but none of them are particularly difficult. Any extra crepes can be frozen for later use. These are more of a dessert crepe but would be just as delicious in the morning. We have hot chocolate, preserves, and cream cheese as part of breakfast so what’s wrong with combining them in a breakfast crepe?
Yield: About 6 Servings
Cocoa Crepes (makes about 12-14 crepes):
3 eggs, room temperature
2/3 cup milk, room temperature
2/3 cup water
1 teaspoon pure vanilla extract
2 tablespoons sugar
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
3 tablespoons melted butter
non-stick spray or vegetable oil for cooking crepes
Beat eggs in a medium mixing bowl until well beaten. Add milk, water, vanilla, and sugar to eggs and beat until mixed together. While whisking continuously, whisk in the cocoa powder and flour until blended. Whisk in the melted butter. A few lumps may remain but they should soften upon sitting and should be able to smoothed out after resting. Set aside for 1 hour to allow starch to hydrate. Refrigerate if resting for a longer period of time (may be refrigerated overnight at this point). After batter has rested for 1 hour, whisk vigorously again and strain through a fine-mesh strainer into a clean bowl.
Preheat an 8-inch sauté pan over medium-high heat until a few drops of cold water sprinkled on it “dance” across the surface. If it turns to steam the pan is too hot and if it doesn’t bead up or steam, the pan is too cool. When the pan is the right temperature, spray non-stick spray onto a bunched up paper towel and rub the surface of the heated pan to thoroughly grease. (You may also drizzle a small amount of oil in a dish and dab with the paper towel.) The surface should just glisten, there shouldn’t be any depth of oil or spray in the pan.
Pick up the sauté pan from the burner with one hand, and with a 2-oz. ladle (1/4 cup) in the other hand, pour about 3 tablespoons of batter into one side of the sauté pan and tilt in either a clock-wise or counter-clockwise rotation (depending on which hand you hold the pan with) to evenly coat the bottom of the pan. Return pan to the burner and cook just until the surface of the crepe no longer ‘glistens’. Using a heat-safe rubber spatula, carefully begin to loosen the edges of the crepes until you can reach under center of the crepe with the rubber spatula and flip it over to the uncooked side. The second side of the crepe needs to cook for only about 30 seconds. Do not be upset if the first crepe doesn’t turn out correctly. Very often the first crepe or two may stick but as the pan becomes ‘seasoned’ from the oil they will release more easily.
Remove crepe from pan to a plate and allow to cool. Crepes can typically be stacked on top of one another after cooking without need for parchment or waxed paper between them.
Filling:
1 8-oz. block cream cheese, softened
1 cup sour cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Combine all ingredients in a mixer bowl and beat until smooth.
Lay crepes out on work surface (counter, cutting board, etc.) and place a tablespoon of filling in the center of each crepe. Fold crepe in half and gently press cheese filling out to flatten slightly and then fold crepe into quarters. Place crepes on serving platter or plates until sauce is ready.
Cherry Sauce:
1 cup tart cherry preserves
2 tablespoons brandy (or *kirschwasser if available)
2 teaspoons fresh lemon juice
grated chocolate (optional – for garnish)
Place cherry preserves in a small sauté pan and heat until melted. Add the brandy and if using a gas stove, tilt the pan slightly to ignite and cook away the stronger alcoholic taste. If using an electric stove, simmer for about 3 minutes to cook away some of the alcohol vapor. Add the lemon juice, tasting as necessary to adjust the sweet/tart balance of the preserves.
*Kirschwasser is a clear cherry brandy available in liquor stores.
To serve:
Lay two crepes leaning against each other on dessert plates.
Spoon hot cherry sauce over the top of the crepes and sprinkle with finely grated chocolate to garnish.
My friend Minette Rushing is the owner of a local Savannah cake shop called “Custom Cakes”. The name is straightforward enough and certainly conveys a basic concept of the work they do. However just they way that Minette doesn’t take enough credit for what she does, the name “Custom Cakes” doesn’t begin to convey the amazing cakes that they produce.
Located in an unassuming stripmall in the midtown area of Savannah, Custom Cakes lives up to its name by producing cakes that are as delicious as they are beautiful! Something that just about everyone who has ever been to a wedding knows is NOT always the case.
An amazingly talented individual who has studied under the likes of Nicholas Lodge who created the wedding cake for Princess Diana, Minette and her team have been selected to do many celebrity weddings. One of their cakes was recently featured in the Fall 2009 Vera Wang wedding catalog and they did the wedding cake for the recent filming of the movie version of Nicholas Sparks’ book “The Last Song”, featuring Miley Cyrus which was filmed nearby on Tybee Island. One of the things I most admire is her generous spirit and willingness to share her talents, knowledge and skill with others. She has taught several cake decorating classes for me at 700 Kitchen Cooking School and also offers more involved and advanced classes throughout the year in her own shop.
This past fall two of her cake designers participated in the Food Network’s “Challenge” series. The first episode just aired this past Sunday evening and I was lucky enough to be invited to a viewing party to watch it live. Ashlee Perkins is one of the primary designers for the creative and unique Groom’s Cakes that Custom Cakes frequently produce for weddings all across the low country region.
I first met Ashlee this past November at the Tyler Florence Low Country Celebration where she proudly displayed a Racoon cake that was so well done that many people thought it was simply a sculpture and had to be told it was actually a cake!
She started working in the shop while she was a student studying animation at Savannah College of Art & Design. Somewhere along the line buttercream and fondant got in her veins and now she’s starting what will be a very sweet career as a cake designer every bit as talented as her mentor Minette. This past fall Ashlee was invited to participate in the Food Network’s “Beauty Pageant Cakes” Challenge.
Going head-to-head with three other competitors, they each had to design a cake to celebrate the 15th Anniversary of Universal Royalty, a Texas-based beauty pageant company. Each designer had to take with them ALL necessary items (cake, fondant, buttercream, etc) that was needed. However it wasn’t until the challenge started that they learned an “unknown” part of the challenge …..being teamed up with a beauty pageant mom! That’s right…each one was to be “assisted” by the mother of a young girl that competes in the beauty pageants. I’m sure you can just IMAGINE the kind of skills that a beauty pageant mom can contribute to a three-dimensional cake! Needless to say…it did make for very interesting watching!
The episode will air again on the Food Network on the following dates and times:
Tune In:
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Jan 27, 2010
7:00 PM ET/PT
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Jan 30, 2010
6:00 PM ET/PT
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Jan 31, 2010
7:00 PM ET/PT
For more information on AMAZING specialty cakes and cake classes:
Savannah Custom Cakes
7060 Hodgson Memorial Drive
Savannah, GA 31406
(912) 356-0072
website: www.savannahcustomcakes.com
I recently visited Atlanta for the winter wholesale gift/retail market. As I usually do when traveling, I wanted to check out some new places to eat.
My favorite meal of the day is would have to be breakfast. First, because it’s the only meal that both savory and sweet play major roles Sticky sweet pancakes and pastry are equally at home and expected as are savory omelets, eggs and meats. Second, it’s comforting. There’s something about breakfast that makes it a perfect “comfort food”. Third, it’s inexpensive in relation to other meals. Finally, it’s great anytime of the day! (Which although I have a disdain for chain restaurants, do admit to a guilty pleasure of enjoying Sonic Drive-In. What’s not to love about a place you can get a breakfast burrito, crispy tater tots and hot coffee anytime of the day???)
My first breakfast stop was The Social House, a fairly new restaurant opened in 2008 by the Lorenzo Wyche group of restaurants. It’s located on Howell Mill Road (see end of post for address/contact information), not far from I-75 in the Berkley Park area of Atlanta. It’s easily accessible from downtown via Howell Mill Rd. without having to even get on the often stand-still interstate. They bill themselves as a breakfast restaurant but they also serve an array of sandwiches and soup for lunch guests. In my opinion it’s nothing terribly exciting from the exterior, it’s clean and painted darkly, sitting back from the road a bit it would be easy to miss if it wasn’t for the sign. Additionally a used car lot next door also acts as a bit of a distraction. Once inside however it’s a different story. I immediately felt “at home” with the comfortable casual vintage Americana-style decor. The walls are painted a calming robins-egg blue and they sport vintage tole-painted trays very effectively mounted as wall art. A vintage bicycle is suspended in the vaulted ceiling over the center tables of the main room.
Upon being seated I was immediately greeted by my welcoming and attentive waiter who wasted no time in bringing me the most important thing of the day…my initial cup of joe! (And thankfully kept it filled throughout my stay). I was very pleased with the menu because what I love about breakfast is the myriad of ways in which it can be elevated from standard eggs/bacon to any number of creative dishes. Quite honestly I could have been quite happy eating there every morning of my visit as there were so many interesting and delicious-sounding items to choose from. I was definitely wishing I had other people to join me so that we could sample more items. Unable to make a decision I asked the waiter of his favorites and the primary guest favorites which led me to order the Georgia Chicken and Blueberry Waffles. My savory and sweet flavors all in one! The chicken was a boneless breast that was breaded and fried. It came out steaming hot and nice and juicy. The waffle didn’t have as many blueberries as I had maybe expected but I can’t say that I was disappointed either. Definitely a great start to a busy day! Unfortunately I didn’t have the forethought to take my camera inside to take pictures so you’ll just have to use the powers of your imagination.
Stay tuned for other breakfast places later this week!
Do any of you have favorite restaurants in Atlanta? I get up there a few times a year and am always looking for different places to try. If you have a favorite please share it with the rest of us!
Phone: 404 350 1938
Fax: 404 350 1939
1663 Howell Mill Road,
Berkley Park,
Atlanta Georgia 30318
Weekdays 7am – 3pm
Weekends 8am – 4pm
I know what you’re saying…yes, I realize it’s nearly mid-January and I’m talking about things I should have talked about 2 weeks ago! Hopefully that will become a thing of the past. I have never really been one to get into the whole bit of making “New Year’s” Resolutions”. First, people rarely keep them and then second…why do it just because the annual date changes? Sure…January signals the start of a new calendar year but if people were really sincere about making changes they’d be making “Ground Hog Day resolutions” or “National Peanut Butter Day Resolutions” (maybe… “I resolve not to double over in laughter while watching the dog eat peanut butter?” Alas I have no dog so that’s a form of entertainment that I don’t get to enjoy anyway.
Perhaps it’s a newfound feeling of optimism or more likely a determination that instead of talking about things I’m going to start doing them. Pastor Matt of Gateway Community church where I attend has even been doing a series on resolutions this year. Just last week he joined me in the cooking school to do a short video for Sunday’s service to back up his resolution of eating healthier.
Maybe I’m finally realizing that time passes quicker than we’re usually ready for and it’s a case of “_ _ _ _ or get off the pot!” I have noticed that as I’m getting older my “inner perfectionist” has been ruling the roost and keeping me from taking action. Whatever the reason, this year I’ve decided to make a few of my own resolutions and one of the very first is going to be to be more frequent in my blog postings. Thank you if you’ve checked back periodically and have held in there with reading, or have subscribed and wondered if there was actually anyone on this end!?
I recently had the opportunity to attend WordCamp Atlanta which was a daylong conference on using and making benefit of the many uses of WordPress open source software. The number one recommendation in the session on overcoming barriers to blogging was to overcome perfectionism and write. Or as the oft-quoted Nike ad campaign would put it: “Just do It!”.
This year one of my resolutions will be to Post, Post, and Post yet again. I can’t guarantee there will be multiple in a week but my goal is to get at least one new posting made each week.
Speaking of beginnings, I had the opportunity to check out some new restaurants during my recent Atlanta trip. Whether it be at home or traveling, I rarely eat at the same place twice simply because I enjoy making new discoveries. This time I had a chance to check out four different places for breakfast options: The Social House, Highland Bakery, Bakeshop, and Sublime Donuts. Stay tuned for more on my thoughts for delicious and interesting breakfast options in Atlanta!
The photos below will help explain why “Weight Loss” will be my Ground Hog’s Day resolution this year.
Ah, the best part of being a chef….it’s called “RESEARCH”!
Happy New Year!
Greens are a Southern New Years Food Tradition
Growing up it was always customary for my family to have Oyster stew on Christmas Eve and New Year’s Eve. I recall asking my mom once about why that was our tradition but unfortunately I don’t recall her answer. Traditionally oysters are best eaten during the months that contain “R’s” (because they spawn during the summer and aren’t as plump during that time). I suppose that, coupled with the fact that we’re from Nebraska so Oysters aren’t something that you traditionally found in the market on a day-to-day basis, are probably the reasons why the tradition sprang up. Grandma Schuster (mom’s side) was a big fan of oyster dressing at Christmas so in addition to the usual white bread dressing (stuffing) there was usually a pan of oyster dressing to appease both sides of the dressing lines.
I was never good with math and therefore hated it (make that hate…the past tense isn’t necessarily appropriate here) so somewhere along the line I missed this word problem:
“The Jim Sehnert family decides to join the Dick Sehnert family for Thanksgiving, Christmas, and New Year’s Day. If they alternate visits to each other’s house and embellish the table with copious numbers of side dishes, just how many pounds of turkey will each person consume?”
Answer: More than should be allowed.
In addition to Thanksgiving and Christmas, New Year’s Day often meant another large roasted turkey if we were getting together with my uncle, aunt and cousins. The Thanksgiving/Christmas/New Year’s season was definitely the Turkey Trifecta!
Later on after my brothers and I had left the house I recall mom started fixing spareribs and sauerkraut, a German and Czech tradition for New Year’s Day. Shortly after I was done with college and had my own place I decided I would do the same myself. I pulled out Grandma’s trusty pressure cooker and planned to do it just as simply and quickly as mom and grandma always did. Mom swore by her pressure cooker for lots of things, but my main recollections where her green beans with bacon and onion and spareribs with sauerkraut. The pressure cooker was perfect for making the meat fall-off-the-bones tender. As much as I had grown up helping mom in the kitchen I never quite seemed to pay much attention or apparently ask many questions about using the pressure cooker. I guess because she made it seem so effortless I never felt like there must be much to inquire about. It was sort of the microwave oven of its day. When people would comment on being afraid of pressure cookers exploding she would “poo-poo” the notion and say that she never had any issues nor concerns. Perhaps that was because she followed proper procedures?
Well this particular year I called her for directions and thought that I had followed whatever it was that she told me…waiting for the steam to start being expelled through the top before putting the pressure weight on and then waiting for it to rise the right number of lines. Once the weight had risen to the appropriate height I timed it for the period of time I thought/was told to, and then turned it off. Now the next part is more of a blur than anything else…I don’t recall if I let the pressure weight descend on its own before taking the whole thing to the sink as mom instructed, or not. I’m thinking probably NOT because I recall steam shooting through the vent on the top like an eruption from Old Faithful! Fearing that this was the problematic issue with those fearful of exploding pressure cookers I decided I needed to quickly release the steam and in that instant made the STUPID decision to remove the lid. Hint: If steam is being forcefully expelled in a column through a tiny vent in the lid, then there is probably plenty more inside waiting to escape.
All it took was one partial twist of the lid… and the next thing I knew, I was standing in a deluge of sauerkraut caused by the premature release of extreme pressure. There I stood, kraut in the hair, all over the kitchen and what was in the bottom of the pan? At least 1/8-inch of blackened krautlike carbon making a first-rate attempt at becoming one with the pan. To this day I still don’t know what went wrong (other than opening it too soon.). I could swear I followed mom’s directions to the letter but I can assure you that what I prepared was not edible and I never recall mom spending 3 consecutive days soaking and scrubbing a layer of carbon from her pressure cooker. I still have dark patches in the bottom of Grandma’s pressure cooker that I’m sure are from the all too eventful attempt at a “good luck” new year’s eve meal!
While it has taken a good many number of years (and a little counseling here and there) I have finally come around and started experimenting with it more. They really are a great addition to the kitchen due to their speed and ability to produce excellent “one-pot” meals out of otherwise inexpensive tougher cuts of meat. I’ve even used it to by-pass the lengthy process of making homemade chicken stock. Unfortunately you can’t make a large volume but what you do is well flavored in a fraction of the time.
For New Year’s Eve this year I decided to find my luck the Southern way by fixing a pot of greens in the pressure cooker for speedy tenderizing of the greens which otherwise need an hour or more of steady simmering to properly tenderize.
Greens, Onions, and Smoked Pork Neckbones
How did you ring in the new year? Any special recipes that are traditional or are at least favorites for New Year’s Eve or day? I know there are people out there reading this but I rarely hear from you…come on, share your thoughts and recipes! It’s much more fun and useful for not only me to hear your feedback but other readers as well.
Pressure Cooker Pot O’ Greens
Greens are often paired with cornbread and served as a one-pot meal in the south.
Cooking greens in a pressure cooker tenderizes them in much less time than standard simmering and braising methods. Greens are traditionally served for New Year’s in the south because they are said to represent money in the coming year. If you can get ham hocks that have already been cut into small square pieces it will save you from having to remove the meat from the bones yourself. Just warn your guests that small pieces of bone may be attached to the meaty bits. Smoked pork neckbones can be used if smoked ham hocks are unavailable. Neck bones will be a bit tougher and need to have the meat scraped/cut off. These instructions are for a 4-quart pressure cooker.
Yield: 8 Servings
2 bunches collard greens
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon granulated sugar
2 tablespoons cider vinegar
2 ham hocks or 3 large smoked pork neckbones
1 teaspoon Tabasco sauce
1 teaspoon seasoning salt
1 (14.5-oz) can diced tomatoes, drained but reserving juice
About 1 ½ cups chicken stock or broth
Thoroughly wash greens. If greens are muddy, use warm water to help loosen dirt.
Holding each leaf upside down by the stem-end, slice the leaf away from the center rib.
Working in batches, stack the larger leaves on the bottom with smaller ones on top. Roll up from one side to the other long side like a cigar. Slice across in half-inch widths.
If pressure cooker has a bottom rack place the rack in bottom of pan. Place half the greens in the pressure cooker and scatter with half the onions and garlic. Sprinkle with half the sugar and 1 tablespoon of the cider vinegar. Place ham hocks on top of greens and onions. Continue with remaining greens pressing down firmly. Add the remaining onions, garlic, sugar, vinegar, Tabasco sauce, salt and drained diced tomatoes.
Measure reserved tomato juice in a 2-cup measure. Add enough chicken stock or broth to fill to the two-cup level. Pour juice mixture over the greens in pressure cooker.
Place lid on pressure cooker and lock into place. Place pressure cooker over high heat until a steady stream of steam comes out of top vent. Place weight on vent and cook at full pressure for 15 minutes. When timer goes off, turn off burner and allow pressure to release, about 10-15 minutes. When weight has gone down and pressure is released, carefully remove the lid. Remove ham hocks or neckbones from greens and remove meat from bones. Return meat to the greens and broth.
Serve hot with cornbread or biscuits.
Success!
If you’re looking for something rich, sinful, and flavorful I have just the thing for you…”Butter Brickle Bang Bangs”. This an original cookie (candy?) that I created for my ”Holiday Cookie” class. It started with an old recipe clipping from a newspaper.
Originally it was the crumb base as I have it (graham cracker crumbs, peanut butter, butter, and powdered sugar) that was pressed into a pan and had melted butterscotch and chocolate chips on top. I really loved the crumb base but the melted chips on top just made it seem like somehow it was the product of a Top Chef quickfire that ended too soon and had to be rushed. Kind of like a date where one person takes a lot of time getting ready to be just right and the other one shows up almost like it was an afterthought…it definitely needed something more to embellish it.
Where to start? Well, I liked the butterscotch taste combined with the peanut butter but the chocolate mixed into just seemed to muddy it up too much. Maybe a butterscotch filling almost like a fudge…a little soft but firm enough to be cut? Good so far, but what about texture? Too much of the same can be overwhelming too. Enter…cashews! Yeah, that’s it…the rich buttery taste of the cashews should marry well with the butterscotch flavor. Heck, after all it’s Christmas and what better time of the year to pull out all the stops? A thin glaze of chocolate seemed the perfect garnish…kind of like the proverbial little black dress on a beautiful woman but it needed some sort of jewelry to complete it.. Aha! I’ve got it…Heath Bar chips! That’s right….not enough calories without them…definitely Heath chips scattered across the top!
Is it a candy or a cookie? Well, honestly I would say it depends on which better suits your needs, it could go either way. Maybe it’s a cookie parading as a candy or a candy that wished it was a cookie. Well, whatever you call it just make sure you cut it in SMALL pieces because it’s rich!
Butter Brickle Bang Bangs
Yield: About 60-72 pieces
Crust:
1 stick (8 tablespoons) butter
¾ cup chunky peanut butter
2 cups confectioner’s sugar
1 ½ cups fine graham cracker crumbs
Filling:
1 cup granulated sugar
¼ teaspoon salt
1 cup milk
2 tablespoons butter
2 cups miniature marshmallows
1 large (11.5 oz.) butterscotch morsels
1 teaspoon vanilla extract
1 cup salted cashew pieces
Topping:
1 cup chocolate chips
2 tablespoons butter
1 cup Heath Toffee Candy Bits (either pre-chopped from baking aisle of store or candy bars that have been broken up
Crust:
Over low heat, melt butter in a medium saucepan. Add the peanut butter to melted butter and stir until smooth. Combine the confectioner’s sugar and graham cracker crumbs in a large bowl, mixing well to combine. Make a well in the center and pour in the butter/peanut butter mixture. Stir until well-blended. Press crumbs firmly into a greased 9×13 inch baking pan. Set aside.
Filling:
Place sugar, salt, milk, and butter in a 2-3 quart saucepan. Bring to a boil for 5 minutes. Add the marshmallows and stir until melted. Add half the butterscotch pieces, stirring until melted. Add remaining butterscotch morsels after the first ones have melted. Add the vanilla extract and cashew pieces. Pour filling over the crumb base. Chill until set.
Topping:
Fill a small saucepan with 1-inch of water. Place over medium-high heat and bring to a simmer, turn down just so that water is steaming. Place chocolate chips and butter in a medium stainless steel bowl and place over steaming water, let sit until chocolate and butter is melted. Stir until smooth.
Pour melted chocolate over set-up butterscotch mixture and spread evenly. Scatter toffee candy pieces evenly over melted chocolate. Chill until set. Store at room temperature.
Cut into small squares or rectangles.
