Chicken Cacciatore Low and Slow

Chicken Cacciatore is the model comfort food and is perfectly suited to the chilly nights that Autumn brings. The word cacciatore is Italian for “hunter,” and in cooking it usually refers to the sauce covering browned chicken or rabbit. Cacciatore is a rustic Italian dish made with vegetables, mushrooms and of course tomato sauce. It is simmered for a long time to bring out the flavors and to allow the meat to become meltingly tender. Because the dish is best when cook low and slow, recipes can be easily adapted to crock pot cooking. This chicken, braised in a zesty tomato sauce, goes well with rice, pasta or even soft polenta.

3 lb. package of chicken thighs (about 12)
1/3 cup flour
1 tablespoon salt
1 1/2 teaspoon freshly ground pepper
1 tablespoon paprika
1/4 cup olive oil
1 bell pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced
2 teaspoons oregano
¼ teaspoon red pepper flakes
1/2 cup dry white wine
3/4 cup chicken broth
1 (14.5-ounce) can Red Gold® Diced Tomatoes
1 (15-ounce) cans Red Gold® Crushed Tomatoes
1 cup button or cremini mushrooms, sliced

Rinse the chicken pieces and trim off any excess skin and fat, and then pat dry. On a large plate, stir together the flour, salt, pepper and paprika. Coat the chicken pieces evenly with the flour mixture, shaking off the excess. The paprika gives the chicken a beautiful color and helps to season the sauce as it cooks.

In a large fry pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook on the second side for another 3 to 4 minutes until lightly browned. Transfer the chicken pieces to the slow cooker.

Drain off any extra oil, and return the pan to medium-high heat. Add the bell peppers, onion and garlic and sauté until they start to soften, about 3 minutes. Add oregano and pepper flakes and stir to combine.  Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the bottom of the pan. Stir in both cans of Red Gold® tomatoes and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.

Add the sliced mushrooms to the crock about 10 minutes before you are ready to serve. Taste the sauce and adjust the seasonings by adding additional salt and pepper as needed. Serve hot by itself or over pasta, rice, mashed potatoes, or polenta to absorb all the amazing sauce!

Wouldn't it be nice after picking up the kids, the dry cleaning, and the groceries to go home to the aroma of a great tasting, warm meal waiting for you? The folks at Red Gold want to help make that happen by giving away a Red Gold branded Crock-Pot to two of our loyal consumers everyday until Wednesday, October 8th.

But wait!! It gets even better! Red Gold is giving us an opportunity to celebrate Fall with our readers as well! We are hosting a give-away of a Red Gold Gift Pack with a variety six-pack of Red Gold Tomatoes, a Red Gold apron, Red Gold wooden spoon and six Fall-inspired slow cooker recipes. They are providing the gift pack and shipping it directly to the winner. Enter below for your chance to win!

Operation #TasteATL: Code Name "Downtown"

We arrived at Alma Cocina at the prescribed time where we met our handlers from Brave PR and were lead to our table where we were given our directives. The mission: five teams embark on a clandestine operation from their assigned checkpoints to four surreptitious locations to sample the goods and report back to our respective followers on the upcoming Taste of Atlanta 2014. I (along with two other operatives) had been assigned to team “Downtown.” We ordered drinks from a list of carefully crafted libations and exchanged bona fides.  

I ordered an “Italian Tourist” while my comrade tried “A House in the Hamptons” both of which suited our palates nicely. As we were consulting our ciphers for the ELINT on Twitter, our inside man, Chef Chad Clevenger, brought out a tray of Chicken Tinga Tostadas and a platter of Fried Avocado tacos with poblano pesto. Those were soon followed by Chef’s signature Pork Pibil tamales, which he was keeping under wraps (of corn husk that is.)

As we were finishing our surveillance activities, our Controller contacted our transport agent from Uber to take us to our next target. We soon arrived at Smoke Ring where we were presented with Wine & Shine Sangria made especially for the arrival of our team. A salver of delectable deviled eggs and fried green tomatoes with goat cheese were set on the table. A bang and burn was carried out just in time for pork belly burgers with caramelized onions, melted Fontina, and secret recipe Steak Sauce along with another original concoction, “The Modern” to be brought for our consideration. The darling owners of the establishment, Erin and Jordan Wakefield made an appearance at the table to provide intelligence on the site and the items we were sampling making us feel that we had entered their home rather than their eatery. They seemed unconcerned by our cloak and dagger operation.

Again, our Controller arranged transport and within moments we were whisked away. We exited the Uber vehicle and entered the W Atlanta Downtown and were escorted into a private dining room at BLT Steak. We all were made to feel as members of the Royal family and were concerned our covers had been blown, until we were assured that everyone is treated in this manner at this venue.

We were served a chicken liver mousse with grilled country French bread, “obnoxious” popovers (the term used by our confidential informant), perfectly cooked steak with a luxurious corn compote (which will be the sample to be shared at TOA) and my favorite libation of the evening, which I will call the “Gin Jammer” for purposes of this report. An impressive parade of assets introduced themselves to our party describing various aspects of the location including Chef Joseph and Pastry Chef Sarah whose mini carrot cakes and chocolate chip petit fours were truly icing on the cake.

We were facing palate fatigue as we boarded yet another vehicle in the Uber fleet to descend upon our final covert objective. As we pulled up to Max Lager’s, we entered with new strength and resolve. There was food and beverage here that must be consumed in order to complete our assignment. Our unit would prevail! As we passed giant copper tanks and industrial milieus, we found ourselves seated at a comfortable table with rowdy conviviality in the background. We found ourselves facing an almost insurmountable task: to drink six beers of varying flavors for the sake of recording our findings for our cohorts. Bowls of creamy, perfectly textured grits with shrimp in a spice-filled gravy made a good backdrop to assess the malted beverages.

Just as we thought our mission was complete, a tray of fried cheesecake morsels was presented for our trial. Although we thought we might burst, we sacrificed ourselves for the sake of research and dove into the decadent nuggets, obliterating all evidence of their presence.

Our handlers, gathered the team and ushered us back to our original launch point. Once there, we vowed to maintain contact before parting ways and returning to our respective agencies.

The Take: Atlanta’s biggest foodie festival, Taste of Atlanta literally hits the streets at Spring Street and 5th from Friday, October 24th through Sunday, October 26th. This year, restaurant booths will be grouped by neighborhoods including Downtown, Midtown, Buckhead, Virginia-Highlands and Decatur.

Team "Downtown" - Secret Identities Revealed

The agents assigned to team 'Downtown" are confident that you will find the offerings of Atlanta’s downtown restaurant district to be outstanding examples of the amazing menu items offered throughout our fine city! And, since we know that given this inside information, you will purchase tickets to this event post haste, we are offering you our top secret code; enter promo code “TWEET” when ordering your tickets at TasteOfAtlanta.com and receive a $5 discount on General Admission or VIP tickets until October 20th.

Crunchy Roasted Chickpeas

We are still on a quest for healthy munchies to replace standard bar snacks to nosh with cocktails. Chex Mix and Corn Nuts are definitely out, and although peanuts are rich in protein and "good" monounsaturated fat, the purchased salted versions are loaded with added oil and sodium for taste. Peanuts are also highly caloric which is not a checkmark in the healthy snacks column.

Enter chickpeas (also known as garbanzo beans or ceci beans). They are a trifecta of goodness: low calorie, low fat and cheap. Roasted chickpeas contain a considerable amount of protein and dietary fiber as well as calcium, magnesium, potassium and folate. Chickpeas are also slow to digest, which helps keep you feeling full for as much as two hours after eating. You can even add them to a salad in lieu of croutons for a protein boost to meals without introducing meat or unnecessary fat to the dish.

2 (15-ounce) cans chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)

Preheat the oven to 400°F and arrange a rack in the middle. Dry the chickpeas on a paper towel to remove excess moisture.

Place the chickpeas in a large bowl and toss with oil and spices until evenly coated. Spread the chickpeas in an even layer on a baking sheet and bake until crisp, about 30 to 40 minutes.

That’s it! Easy huh?

Pro-Am Winning Black Pepper Pineapple Cranberry Cobbler

To celebrate the Grand Opening of their new brick and mortar facility in Marietta, High Road Ice Cream hosted their First Annual High Road Pro-Am Cobbler Gobbler. Six teams comprised of a chef and an amateur cook making an original cobbler in the on-site kitchen and serving it with either our Fleur de Sel or our bourbon burnt sugar, with guests voting to determine who gets to claim bragging rights and a year’s supply of High Road ice cream!

I was thrilled to be partnered with Pastry Chef Kathleen Miliotis from Davio’s Atlanta. Having tasted Chef Kathleen’s desserts at her restaurant, I knew I had a fabulous teammate. We chatted on the phone a few days before the competition to determine our game plan.

We wanted to prepare something completely original. We discussed several different flavor combinations such as pumpkin-persimmon and quince-apple, yet some of these ingredients were not in season or hard to acquire fresh. Chef mentioned that she was currently using a black peppered pineapple to top her life-affirming panna cotta and an idea was born. We decided to go with a filling of black pepper pineapple and cranberries. We wanted a kicked up topping, so Chef suggested a crust suffused with ginger and cardamom. We agreed that we needed a team name as well. The pineapple evoked a tropical theme and remembering a stash of pirate paraphernalia, we became the “Pineapple Pirates” a.k.a. “The Whisking Wenches.”

The morning of the competition we met early in the High Road kitchen to make our cobbler. Two other teams converged upon the galley at the same time each vying for use of counter space and equipment. I set to work trimming and chopping pineapple while Chef and her assistant (and daughter) Kora set about making the crust. The cut pineapple went into a huge pot (I mean really huge!) on an equally size gas flame to caramelize a bit before the other ingredients were added. We added a splash of rum to the filling too – we were pirates after all! Working under time constraints, we assembled two commercial-size baking dishes using our hands to pat out the crust, as there was no rolling pin in sight. The generously sized confections went into the oven and we turned our focus on setting up our table.

We decorated our table in full pirate regalia replete with flags and treasure while we waited for the cobbler to cook. Once the bubbling cobbler came out of the oven, it had only a few short minutes to cool before guests lined up to taste our odd sounding concoction we were serving with High Road Fleur de Sel ice cream. The competition was fierce with Deb Wise of Cooking Light, Tony Patton of Nashville’s Whiskey Kitchen, Kamal Grant, of Sublime Doughnuts, Anna Gatti of Canvas Foods and Kyle Anderson of Hyatt Regency as competing chefs and with fellow food bloggers Linda Carmical of Do.Food.Better, Gisela Carapaica of Sprinkles & Tiaras and Michelle Valigursky of Savor the Salt competing as amateurs on the teams. There were several different variations on peach cobbler like peach-blueberry, peach-blackberry and peach-rhubarb as well as a mixed berry cobbler competing with our cobbler creation. The voting was done digitally so the suspense kept building while we all continued to serve our cobbler and dance to the Eighties soundtrack in the background.

Finally, the time came for the winner to be announced. We gathered around our nearly empty pans to hear the announcement of the winning team… “And the winner of the First Annual High Road cobbler completion is Black Pepper Pineapple & Cranberry!” All the hard work paid off! The Pineapple Pirates had prevailed! After cleaning up and saying our goodbyes, we all packed up and headed home exhausted, a little sunburned, and stuffed full of cobbler and ice cream!

It is with great pleasure that Chef Kathleen and I share our winning cobbler recipe with you. So without further adieu:



Cardamom & Ginger Pie Dough
2 cups all-purpose flour
2 tablespoons chopped candied ginger
1/2 teaspoon salt
1/2 tablespoon ground cardamom
12 tablespoons (11/2 sticks) unsalted butter, cut into cubes
1/4 cup chilled water
2 tablespoons cold whole milk, plus extra for brushing
Granulated sugar for sprinkling

In mixing bowl, combine all dry ingredients (flour, salt, sugar, cardamom and ginger). Mix to thoroughly combine. Slowly cut in butter until small pea-size balls are formed. Drizzle in water and milk. Mix until dough starts to come together. Do not over mix.

Divide the dough into 2 balls. Put the dough in the refrigerator to chill for 30 minutes to an hour while you prepare the filling.

Black Pepper Pineapple & Cranberry Filling
1 stick of salted butter
1 fresh pineapple, cut into 1” cubes
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon ground black pepper
1 cup pineapple juice
11/2 teaspoons vanilla extract or vanilla paste
11/2 teaspoons cornstarch
1/2 cup water
1 cup whole cranberries
¼ cup dark rum (optional, but Arrrgh!)

In a large pan over medium heat, melt the butter and add pineapple, cooking until juices start to form. Add the sugar and brown sugar, vanilla, 1½ cup of the pineapple juice and black pepper, and then cook for about 20 minutes until pineapple is tender. Now it is time to add the cranberries, if added earlier they would turn the entire filling a brilliant pink.

Once the mixture returns to a boil, add the cornstarch that has been mixed with the remaining ½ cup pineapple juice to form a slurry. Cook until the starch is fully incorporated, and then pour in the rum. Cook for an additional 5 minutes. Filling should look clear and thickened. Pour the filling into a large greased baking dish.

Preheat oven to 375 degrees F. Roll the dough out to cover your filling. Brush with milk and dust with sugar. Remember to place your baking dish on a baking sheet to catch any filling that may spill over the edges. Bake until golden brown and bubbles form and come out the sides; about 30-40 minutes.

Let the cobbler rest for 10 minutes before serving. Serve with ice cream or whipping cream.

JBF's Taste America® All-Star Chef Barbara Lynch Brings Butter Soup to Atlanta

Saturdays usually provide an opportunity to sleep a little later and linger over coffee and the newspaper, yet this morning I was up and out early so as not to lose my reserved seat at The James Beard Foundation’s Taste America® cooking demonstrations at the Sur La Table store located in North Point Mall.

Taste America® “Local Flavor from Coast To Coast” is a national epicurean tour celebrating America’s culinary diversity. From September 12 through October 25, 2014, the program will stop in ten cities over five weekends, including Atlanta, Phoenix, Boston, Chicago, Dallas, Los Angeles, New York City, San Francisco, Seattle and Washington, D.C. and will feature in-store celebrity chef appearances, cooking demonstrations, book signings, tastings and more at Sur La Table stores around the country.

Taste America® All-Star Chef Barbara Lynch, winner of the 2014 James Beard Foundation Outstanding Restaurateur award, was the featured chef for the morning’s program activities. As we were lead into the demonstration kitchen, we could see chef Lynch’s mise en place of fresh clams and what looked like a large mixing bowl of canary yellow frosting which aroused everyone’s curiosity.

The mystery was solved when Chef explained that she would be making her signature “Butter Soup” to be served with shellfish and a honey milk foam. What we had mistaken for frosting was fresh artisanal butter from Diane St. Clair’s Animal Farm in Orwell, Vermont. “This is the most amazing butter you will ever taste. I even know the name of the cow it came from; her name is ‘Hopi’!” Chef started the soup base by melting butter with water in the style of a traditional Buerre Monté sauce. Solid butter is an emulsification of butterfat, water, and milk solids. Beurre monté preparation is a way to manipulate the emulsification into a liquid form by adding a small amount of water to chunks of butter and whisking over moderate heat, the melted butter remains emulsified.

While the seafood was gently steamed and the beurre monte warmed, Chef Lynch made a honey milk foam by warming milk in a saucepan with honey until the honey is dissolved. The honey milk is added to a mixing bowl with an egg yolk and pulse with an immersion blender until foamy. If you do not have an immersion blender a regular blender or even a whisk will work just fine.

1 pound unsalted butter, cubed
½ cup water
1 teaspoon lemon juice
One 1½-pound lobster
8 littleneck clams
8 mussels
4 ounces crabmeat
1 cup milk
1 egg yolk
1 tablespoon local honey
1 ounce black caviar
1 tablespoon chopped chives (optional)
Kosher salt

To prepare the shellfish, remove tail and claws from the lobster body (save the body for another use). Steam the tail for 5 minutes and the claws and knuckles for 6 minutes and immediately place in an ice water bath to shock. Once cool enough to handle, remove the meat and chop into bite-sized pieces, set aside, and discard shell.

Steam the mussels and clams in a covered pot with ¼ cup boiling water until just open. Remove with a slotted spoon and allow the shellfish to cool just until you are able to handle them. Remove the meat from the shells, set aside, and discard the shells.

In a medium sauce pot, bring 5 tablespoons water to a boil. Reduce heat to low and slowly whisk in the chilled butter, 2 tablespoons at a time, until emulsified. Add the lemon juice to the butter mixture and salt to taste. Hold over low heat. Do not allow the butter mixture to come to a boil or it will separate. If the soup 'breaks," whisk in more warm water and stir until re-incorporated. Add the crabmeat, lobster, mussels, and clams to the warm butter mixture and heat gently all the way through.

To make the honey milk foam, pour honey into 1 cup warmed milk and stir to combine. Whisk in an egg yolk and using an immersion blender, blitz mixture until foamy.

Using a slotted spoon, divide the shellfish equally among 4 small warmed soup bowls. Pour butter soup over the shellfish to cover (approximately 3 tablespoons for each serving; there will be some leftover which can be refrigerated and gently reheated for future use.

Garnish the soup with 1 teaspoon honey "foam," a small scoop of black caviar, and sprinkling of chopped chives (if using) and serve immediately. You may wish to have extra napkins on hand for those who simply cannot resist the urge to lick the bowl to get every last droplet!

And as if Chef Lynch’s Butter Soup was not decadent enough, High Road Craft Ice Cream was on site dispensing corn meal spoon bread and tomato marmalade with scoops of their sinful Vanilla Fleur de Sel ice cream as part of the Taste America® mission to showcase local artisanal flavors.

To learn more about the James Beard Foundation’s Taste America® tour please visit jbftasteamerica.org. The full Taste America® program calendar is as follows:

September 12-13:        Atlanta: All-Star Barbara Lynch*/Phoenix: All-Star Sherry Yard*
September 26-27:        Dallas: All-Star Patrick O’Connell*/Seattle: All-Star Marc Murphy*
October 10-11:            Los Angeles: All-Star Aarón Sánchez*/NYC: All-Star Daniel Boulud*
October 17-18:            Chicago: All-Star Grant Achatz*/Washington, D.C.: All-Star Charles Phan*
October 24-25:            Boston: All-Star Ludo Lefebvre /San Francisco: All-Star Paul Qui*

*Notes James Beard Award Winner

Super Crispy Kale Chips

I am a certified chip-aholic. Frankly, no crispy, salty snack is safe in my presence. I am not proud to admit that in my twenties, I was known to make a full meal of a bag of chips and some sort of dip. Of course, at that point I had the metabolism of a hummingbird. Now, not so much.

Finding a more suitable alternative to a kettle chip is no small achievement. Rice cakes; ugh. Pretzels; dry and dusty. Nuts and seeds are okay, but missing the satisfying crunch, not to mention the higher fat content. And then there are kale chips. Yeah, I know what you’re going to say, but hear me out.

Kale is a super food, plain and simple. It is ranked number one on the Aggregate Nutrient Density Index (ANDI), which ranks foods by the amount of nutrients per calorie. Kale builds better bones with more calcium than milk and is high in magnesium that, along with vitamin D, helps the body absorb calcium. Kale improves your immune system and lowers the risk of chronic illnesses such as cardiovascular disease, arthritis, and blood disorders. It's low in calories, has zero fat, and is available year-round. Super.

Unlike spinach or lettuces, kale is sturdy enough to withstand some heat and still maintain some rigidity making it a good candidate for a chip substitute. There is, however, an art to making the perfect kale chip, which is preferable to purchasing them. Store bought kale chips tend to be expensive and highly over seasoned.

1 bunch fresh kale
1/2 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 300°F. Rinse and thoroughly dry the leaves before beginning. Really dry! A salad spinner works pretty well, but I usually pat them down with paper towels. Remove the stems by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. The stems do not cook as fast or thoroughly as the leaves and will retain moisture if not removed.

Tear leaves into large pieces. Pour some of the olive oil in your clean hands and literally massage the oil onto the leaves. Work in batches if necessary. It is important to coat the leaves, but not drench them in the oil. Oil prevents the leaves from crumbling and helps the spices stick to the leaves. Avoid adding liquid spices like hot sauce or Worcestershire sauce. Remember dry, dry, dry, dry!

Line a large rimmed baking sheet with parchment paper. Place kale on the sheet and sprinkle the spices over the kale and toss to coat evenly. We use the above mix, but you can use your favorite spice mixture instead. Just remember to be judicious in the amount. Spread kale into a single layer on the baking sheet to prevent soggy, unevenly baked kale chips. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.

Let the kale cool on the sheet for 3 minutes before devouring. This really makes a big difference! Enjoy immediately as they lose their crispness relatively quickly. Store in an airtight container and be prepared to reheat in the oven if they succumb to moisture in the air.

Atlanta Improv: The Food Is Nothing To Laugh At

Two things we really enjoy are a good laugh and a good meal; the combination of both makes for a perfect evening! We were very excited when we were invited to the Atlanta Improv Comedy Club and Dinner Theatre with the other members of the AFBS to experience their ambitious menu.

Photo credit: Eskimo Advertising

With Buckhead traffic, we arrived in what we thought would be plenty of time, but the actual theater can be a bit tricky to locate as it is nestled deep in the bowels of the Andrews Entertainment District. Once found, we were guided to our table by a charming hostess. The 6-seat tables are not spacious (a vast understatement,) perhaps tiny would be a better descriptor with adorable little beaded lamps for just a touch of light. Servers immediately brought menus and began taking orders.

To save time and because I was curious, I had reviewed the Improv menu online before we attended. It became clear that Stout Irish Pub (right next door) provides many of the dishes on the Improv menu. Before the lights went down, we ordered the Headliner appetizer platter which calamari, fried green tomatoes and BBQ eggrolls as well as some hot chicken wings for the table, a classic burger for Dom and the grilled lamb “Pops” for me.

The calamari was good but was a bit cool, the fried green tomatoes with goat cheese were excellent and the BBQ eggrolls served with a sweet raspberry chipotle sauce were exceptional. The wings were exactly what you would expect – wings in hot sauce – nothing remarkable, but good just the same! Dom who is very picky about his burgers, found his to be good, but not extraordinary. I, on the other hand, ordered the best item on the menu! The lamb chops were cooked a perfect medium rare served with a drizzle of a balsamic vinegar reduction. They were plated atop a creamy wild mushroom risotto and served with sautéed green beans on the side. Truly delicious.

We were also impressed with the servers. Dressed in black they quietly and seamlessly moved through the tight room to deliver food and drinks. Just before last call, we put in an order of the dessert trio for the table. More rapid than an eagle, our server swooped in with a plate with Krispy Kreme Doughnut Bread Pudding with white Valrhona chocolate and Maker’s Mark caramel sauce; Coconut Cream Pie made with coconut cream cheese filled pastry, fresh whipped cream, and toasted coconut; and, Flourless Italian Chocolate Cake concocted of four imported Italian chocolates with raspberry coulis and topped with whipped cream.

Oh and in case you forgot, it is a comedy club. The comedian on stage for the evening was none other than Andy Sandford of Adult Swim fame and formerly Creative Loafing Magazine’s “Best Atlanta Comedian.” His dry humor and deadpan delivery were an excellent accompaniment to the food as well as the atmosphere.

Overall, this was a wonderful evening of entertainment and food. As a food blogger, food is typically the primary focus of our dining encounters. It was nice to step outside of that emphasis for a change and enjoy a meal in tandem with a theater experience. However, as with any theatric event, courtesy comes first. While we nodded and used hand gestures to communicate our impressions of the food, we all tried very hard to be respectful of the artists and the theater rules by not using flash photography, thus we have very few pictures and those we do have are quite dark. Thus we ask your forgiveness for the lack of quality pictures of our evening.

While most people do not go to a comedy club for the food, we would recommend that you make an exception in this case and head over to The Atlanta Improv for a show AND a great meal.

Disclosure: While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited. 

Homey Almond Peach Galette

Peaches, peaches, peaches. The words “Georgia” and “peaches” are synonymous especially during the late summer months. This is emphasized by the fact that more than 70 streets in Atlanta have a variant of "Peachtree" in their name. Georgia's peach industry has a long tradition. The first peaches were planted in the state in the eighteenth century, when Franciscan monks introduced peaches to Cumberland and St. Simons islands along Georgia's coast in 1571, and by the mid-1700s peaches were being cultivated by the Cherokee Indians. Raphael Moses, a former Confederate officer from Columbus, was among the first to market peaches in 1851 and is credited with being the first to sell and ship peaches successfully outside of the South.

Currently, Georgia ranks third nationally in peach production behind California and South Carolina. Many of the peaches grown in the South are sold in the wholesale fresh market, with a small percentage sold at roadside markets and local farmer’s markets. We were fortunate enough to receive a box of gorgeous locally grown peaches from Watsonia Farms who frequent the Grant Park Farmer’s Market to sample and cook with. The first few were eaten straight out of the box on the way home! Yet nothing compares to a fresh peach pie. This version is rustic and unfussy with a whole wheat crust and complimentary almond.



Whole Wheat Crust:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon Kosher salt
3/4 cup unsalted butter chilled
1/4 cup ice cold water

Sift flour and salt into a large mixing bowl. Cut butter into pieces and cut into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until dough forms. If needed add more water one tablespoon at a time to the right consistency. Form dough into a ball.  Refrigerate the dough for 30 minutes before rolling out. Roll the dough ¼-inches thick into a large round approximately 12 inches in diameter.  If you have a bit of extra dough set it aside.

Line a baking sheet with parchment paper and transfer the rolled dough to the lined sheet.

Filling:
1/2 cup almond meal
1/2 cup light brown sugar
Pinch of salt
1 1/2 pounds peaches, sliced
1/4 cup all-purpose flour, divided
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sliced almonds, toasted

Preheat oven to 375°F. Line large baking sheet with parchment. Whisk almond meal, sugar, and salt. Sprinkle the rolled out crust with ½ of the almond mixture leaving a 2-inch border around the edges.

In a large mixing bowl, toss peaches with ¼ cup flour, cubed butter and the other half of the almond mixture. Mound the peaches in the center (on top of the almond mixture) leaving the same 2-inch. Fold crust up at edges, pleating as needed and removing straggling pieces adding to the reserved scraps. Sprinkle the top of the galette with sliced almonds.

Bake galette until crust is golden brown, peaches are tender, and juices are bubbling thickly, about 50 minutes. Transfer galette on paper to rack to cool. Cool completely before cutting into wedges and serving with whipped cream or ice cream.



Cinnamon Scraps Tart:
Reserved pie dough scraps
2 tablespoons granulated sugar
1 teaspoon cinnamon

Combine and roll out dough scraps to ¼-inch thickness. The shape does not matter. Sprinkle the top of the dough with cinnamon sugar and bake on the top rack of the oven for 5 minutes or until crust is lightly brown and the cinnamon sugar is bubbly.  Let cool and serve to kiddles (and husbands) who are impatiently waiting for the galette to be ready.

Rush Hour Refuge at Sweet Auburn Barbecue

On a rainy evening after navigating Atlanta rush hour traffic, I found respite at new location of Sweet Auburn Barbecue in the former home of the once popular Pura Vida. I sat down and joined follow members of the Atlanta Food Bloggers' Society to decompress and enjoy some drinks and munchies. The drink menu is impressive and inventive with an interesting twist; the drinks are listed in order of their strength! I went with the middle-of-the-road “Collin S Curve” made with barrel-aged gin, Death’s Door gin, Bonal Gentiane Quina, Bigallet 'China-China' and Lemon Bitters.

We were all wowed by the tableside performance as one member of our party order a “Don’t Burn Down The House” which involved the charring of a plank of hickory with a torch and then placing a glass upside down over the smoldering wood to capture the smoke. Once fully infused, a mixture of Bulleit Bourbon, Maple Syrup, Black Walnut & Creole Bitters was poured into the still smoking glass and garnished with a twist of orange peel.

As we sipped and chatted several plates arrived at the table starting with a Sweet Auburn country picnic plate with shaved Benton’s country ham, homemade pickles, homemade pimento cheese, candied bacon, crostini and lavash. The house made pickles and the candied bacon were the standouts of this menu item. Smoked chicken wings, tossed in “Wu Tang” sauce were bursting with flavor. The meaty wings with just the right amount of heat in the sticky sweet soy sauce and crazy crispy! These disappeared before I could even think about snagging a second one.

Next came a tray of signature Pimento Cheese Wontons which were served blazing hot. Waiting just long enough for them to cool ever-so slightly so as not to completely burn our mouths, we bit into the super crispy bites to the find cheese mixed with housemade bacon marmalade for a rich, creamy and salty flavor. A dip in the sweet Thai chili sauce brings the sweetness making for the perfect combination of sweet and salty. It came as no surprise when the Chef informed us that they make about a 1,000 a day. (Yes, that's three zeros.)

The adorable Chef Tiny could be seen sheepishly peeking through the kitchen doorway gauging our reactions to his creations. We invited him to the table and he chatted about making pickles and his secret Asian fusion sauces. He was very intent on making sure we enjoyed every morsel and eagerly sought our recommendations for improvement, of which we had none.

With ample parking available across the street, this Poncey-Highland spot is the perfect retreat for cocktails and nibbles after a hard day of work. We cannot wait for the chance to come back one afternoon to try some of Chef Tiny’s brisket and other barbequed specialities.

Disclosure: While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.  

Cooling Cucumber Gazpacho

Cucumbers are the fourth most widely cultivated vegetable in the world. Cucumbers are one of the most underrated vegetables around; they have exceptional healing powers. Studies have shown that cucumbers clear the body of toxins, cleanse and purify the blood, strengthen the heart, moisten and cleanse the large intestines and lungs, treat kidney and bladder infections, alleviate fevers and summer heat, and can even prevent heat stroke.

Cucumbers aid in hydrating the body, reducing edema/swelling and are a popular remedy for relieving redness and swelling of eyes. They have the ability to cool the body's temperature and can improve the complexion and health of the skin. Experts say that a pack of grated cucumber placed on the skin brings healing to the cells and tissues of the face. The juice of cucumber can even accelerate the healing of burns and wounds. This super food also has diuretic properties and is anti-inflammatory.

What better way to stay hydrated and cool during the dog days of summer of the year than a gazpacho made with cucumber? Originating in the southern Spanish region of Andalusia, gazpacho is a soup made of raw vegetables and is served cold.

5 small cucumbers, peeled and chopped
1 green bell pepper, seeded and chopped
3 green onions, chopped
1⁄4 cup fresh parsley, chopped
1 small jalapeño, seeded and chopped
2 cloves of garlic, pressed
1⁄2 cup water
1⁄4 cup extra virgin olive oil
Juice from 1 lime
Salt & freshly ground pepper, to taste

Combine cucumbers, bell pepper, green onions, parsley, jalapeño and garlic into a blender or food processor. Add water, lime juice, salt and fresh ground pepper and then pulse to reach the desired consistency. Some folks like their gazpacho chunky, while other prefer complete liquefaction. The gazpacho is best if chilled for at least 2 hours. Taste the soup and add more salt and pepper if needed before serving. You may garnish with a variety of complimentary additions such as mint, basil, a dollop of sour cream or even nasturtium leaves.

NYC's Baker and Co. Hits the Spot

On a recent trip to New York City with my son, I found myself tired, thirsty and hungry as we ambled into Greenwich Village. First of all, if you haven’t been to that area in recent years it is much different than years gone. The neighborhood is much gentrified with a more vibrant business environment lacking the more colorful population I recall in the early 80’s.

Wandering down Bleecker, we happened upon the newly opened Baker and Co. Briefly this place is a gem.  Given the ramblings of this blog, I am sure you know that I (Dom) can be a bit picky…

The attractive, homey space with its original mosaic flooring beckons for a leisurely lunch lingering over a bottle of wine from the restaurant's all-Italian list. The railroad depot-style restaurant reaches its terminus in a small patio in the back, surrounded by the unpopulated backs of old neighborhood buildings.

The food doesn't adhere to a strict Northern Italian approach, with offerings like a riff on one of Rome's most famous dishes - Baker's Mac and Cheese "Cacio e Pepe." Owners Elena Fabiani and Markus Dorfmann have once again tapped Chef Ricardo Buitoni to execute their culinary vision, which includes a seasonal menu of (non-traditional) Italian comfort food.

The selection of wine and beer is quite impressive and the food is terrific.  I was particularly happy with the pasta, sausage and rabe; a dish we make often but they do better, (got to be honest with yourself).  Even though I am not a big fan of croquettes, these were great! Made with risotto and crushed truffle, these are not your typical rice fritters! All of this at a reasonable price; twenty bucks for a big plate of pasta and a draft Moretti lager. Given the environs, THAT is saying something.

So if you find yourself in on Bleecker Street in NYC, stop in and tell General Manager CJ Marsi that we say, “hello.” He is wonderful to chat with. And be sure to ask him about their specialty “spiritless” cocktails!

You can see an annotated version of this post out on Genius.com.

Buttermilk Poached Flounder & Farro with Kale Pesto

It has been quite a while since we have done a recipe challenge, so when the awesome folks at Garnish & Gather tasked us to develop a healthy, easy meal on a budget using seasonal ingredients available in September.

As the days of summer are waning, more leafy seasonal greens are hitting the farmer’s market tables. The days are still warm enough to have us yearning for some healthy fish options like flounder which is available year-round, while the cooler evenings leave us craving heartier grains like quinoa or barley. This menu features a combination of these ingredients to result in the perfect late summer/early autumn meal.

This meal sounds so elegant and sophisticated, but in reality is very easy, forgiving and full of wonderful flavors with zesty lemon pulling the whole meal together. Best of all it is super nutritious! This recipe feeds two people generously or can be doubled to feed a family of four. The addition of fresh vegetables such as chopped tomatoes and cucumbers with basil or a fruit salad would make a fabulous accompaniment as well.

For the Salad: Rather than including a heavy portion of rice or potatoes, this farro salad is made lighter with the generous addition of kale. The kale does double duty by becoming part of the dressing as well as part of the salad.

1 cup farro
1 1/2 cups (about 4 ounces) fresh kale, trimmed with stems removed
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest
Kosher salt

In a medium saucepan, cook the farro in salted boiling water until al dente, this should take about 30 minutes.

While the farro is cooking, pulse 1 cup of the kale with the lemon juice until roughly diced in a food processor. With the machine on, slowly drizzle in the olive oil until smooth. Don’t have a food processor? Mince the cup of the kale and mix with lemon in a mixing bowl and stir aggressively. Drizzle the olive into the mixing bowl as you continue to stir aggressively.

When the farro is cooked, drain well and transfer to a large bowl. Let cool slightly. Then scrape the kale pesto into the farro. Add the lemon zest, if using, and the remaining kale leaves that have been roughly chopped. Season to taste with salt and toss well. This salad can be made ahead and refrigerated as time allows.

For the Fish: Poaching is just a fancy term for simmering proteins in liquid. Buttermilk does an amazing job of cutting the “fishiness” that some people associate with flaky white fish while providing the perfect poaching liquid. Creamy and tick, buttermilk just tastes rich while in reality it is low fat and provides a tangy base for the addition of lemon and coriander for the finished sauce. We chose wild caught flounder because it is available year-round and is usually inexpensive. You could use any flaky white fish for this recipe including halibut, pollock, haddock or perch.

1 1/2 cup buttermilk (see substitution note below)
1 1/2 lbs. flounder fillets
1 tablespoon lemon juice
1 teaspoon all-purpose flour
1 teaspoon Kosher salt
1 teaspoon ground coriander
1/8 teaspoon freshly ground black pepper
Fresh parsley, finely chopped (optional)

To cook the flounder, pour the buttermilk into a large pan or skillet and bring to a simmer over medium heat. Gingerly slip the fish into the skillet, cover, and poach for 3 to 4 minutes, until fish is nearly cooked.

Using a spatula, carefully remove fish from the pan. Add lemon juice, flour, salt, coriander and pepper to the buttermilk in the pan and bring to a boil over medium-high heat. Boil until the buttermilk is reduced by half, about 5 minutes.

When the buttermilk is reduced, turn the heat to low and return the fish to the pan. Simmer for about 1 to 2 minutes longer until the fish is opaque and flakes easily when tested with a fork.

Serve the farro with kale pesto and gently lay the flounder fillet alongside. Spoon some of the lemon buttermilk sauce over the fish and garnish with parsley (or even some finely chopped kale.)

Substitution Note:
No buttermilk? No worries, there are several quick and comparable substitutes for buttermilk made from ingredients that you most likely have right in your refrigerator or cabinet. The most important thing to consider when preparing a substitute for buttermilk is the acid. The lactic acid in buttermilk is responsible for its characteristic flavor, texture and leavening power:

• 1 cup milk + 1 tablespoon lemon juice - Let stand for five minutes prior to use.
• 1 cup milk + 1 tablespoon vinegar – Let stand for five minutes prior to use.
• 1/4 cup milk + 3/4 cup plain yogurt - Whisk together until no lumps remain.
• 1/4 cup milk + 3/4 cup sour cream - Whisk together until no lumps remain.
• 1 cup milk + 1/2 tablespoon cream of tartar - Mix well to dissolve the cream of tartar

We received no compensation for the development of this meal which was 

designed exclusively for the Garnish and Gather Recipe Challenge.

Waffles Rule at Infusion Bistro

Infusion Bistro celebrated their first anniversary last month. They are the originators of the cake- and pie-infused waffle concept and are best known for their red velvet waffles with sweetened cream cheese butter served with fried chicken.

We visited the Buckhead eatery, which is conveniently located less than a block from the Lindbergh Marta station on a stormy Saturday morning. Soon after being seated warm mugs of coffee were in our hands. We chatted and reviewed the lengthy menu as we waited for our colleagues from the Atlanta Food Bloggers’ Society to arrive.

Soon plates of waffles began to arrive. We sampled the signature red velvet that were dense and rich, but not overly sweet. These were the best complement to the outrageously good fried chicken strips which were crazy crunchy with just the right amount of saltiness. The candied yam waffles smelled and tasted like funnel cakes, deliciously sweet and tender; these were almost as good as the Georgia Peach pie waffles made with peaches in the batter and topped with peaches and cream which were my hands-down favorite. The apple pie and cookies and cream waffles were nothing to sneeze at, yet not my first choices.

As the morning drifted toward the noon hour, cocktails were offered and gladly accepted. The Peach Infusion made with coconut vodka, peach vodka, peach schnapps, muddled strawberry and fresh peaches and orange juice was spectacular. I had to remind myself to take sips so as not to guzzle the whole glass at once.

Bowls of delicate shrimp served over stone ground yellow grits ladled with a decadent lobster sauce were a prime example of the Southern staple. Next came the omelets (salmon, crab, three cheese and Western), which were enormous! Large fluffy egg omelets generously filled with fresh ingredients were seriously scrumptious. Plump salmon croquettes were moist and lightly seasoned served with creamy scrambled eggs.

We lingered over our empty plates chatting and finishing our drinks as owner and originator Desmond Eastmond told us how the infused-waffle came into being. His unassuming personality and sincere interest in our honest opinions was as refreshing as the Summer rain that continued to pour from the sky outdoors. We reluctantly took our leave, promising to return to try the lunch and dinner menu items.

Breakfast is served all day at Infusion Bistro leaving no excuse for you not to try these amazing waffles. Bottomless Mimosas and Red Sangria are served all day Saturdays and Sunday, and don’t miss the weekly “Say Word” event with poetry, music and live art every Tuesday at 8:00pm.

While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.

Macaron Tutorial With Chef Alon Balshan

Walking through the entryway of Alon's Bakery and Market in Dunwoody, the aroma of freshly baked bread and cookies fills the air. It is as though you have entered a French marketplace. There is a bar and seating area to one side and various counters selling a wide selection of artisanal goods: cheeses, baked goods, sandwiches; even wine.

The evening started as members of the Atlanta Food Bloggers’ Society gathered for a glass of wine and a few appetizers: pear and radicchio bruschetta topped with gorgonzola, wild mushroom bruschetta and a three-cheese flatbread. A bowl of house-made pimento cheese added to the selection of freshly made treats made daily on site.

Chef Alon Balshan joined the group and led us into the kitchen. We followed in a row like baby ducks headed to the pond. In the large commercial kitchen, he began explaining the difference between a macaroon and a macaron (there is none) and describing what makes a great macaron (crispy outside and soft inside) and then the lesson began.

It soon became evident why few cooks (even expert bakers) attempt these cookies at home. There are many nuances to making the meringue shells and the ganache filling: the egg whites should be room temperature, simple syrup must be heated precisely, meringues must rest before being baked, the chocolate must be properly tempered and the cookies must “age” before being sold.

By the end of the night, we had made two dozen black currant macarons from scratch. We tasted the freshly made treats and compared them to those that had rested the prescribed length of time. The fresh macarons were a bit chewier and the filling oozed more readily. And, the “aged” macarons, well they were simply decadent - a study in contrasts: crunchy and chewy; hard and soft; and, sweet and tart perfectly balanced.

It should come as no surprise that Chef Alon and his crew make more than 3,000 macarons per week in a variety of flavors like pistachio, caramel, raspberry, passion fruit, lemon, and chocolate.

As we walked back through the market on our way out into the warm night air, the amazing smells wafted behind us, inviting us to come back another day to sample more of the hand crafted treats created by Chef Alon and his team. Believe us, we will be going back if only for those macarons!

While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.