Spicy Foraged Pear Chutney

Similar in preparation and usage to a pickle, chutney is a spicy condiment containing fruits and vegetables such as plums, apple, pear, figs, tomatoes, chilis, and onions seasoned with salt, spices and herbs. Vinegar, lemon juice or tamarind are commonly added as natural preservative, which gives chutney its well-known pucker. Chutneys range in texture from chunky to smooth, and in varying degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. Sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Simple spiced chutneys can be dated as far back as 500 BC, and get their name from the East Indian word chatni which means “to lick.” This variation using pears foraged in our neighborhood is a plate-licking alternative to cranberry sauce as an accompaniment for your Thanksgiving turkey and dressing, or for a holiday pork roast.

1 1/2 pounds pears, cored and peeled
1 cup cider vinegar
2/3 cup packed brown sugar
1 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper (or more to taste)
1/2 cup dried cranberries

Chop pears into rough cubes and add to a saucepan with vinegar, sugar and spices. Bring to a boil, and then reduce the heat, and cook for 4 to 5 minutes or until pears are fork tender. Stir in dried cranberries and simmer for an additional 2-3 minutes. Remove from heat and allow to cool before serving warm or at room temperature.

If you pour the hot chutney straight from the pan into prepared jars, this chutney lends itself well to cold process canning too.

Red Sky Tapas Rainy Day Brunch

It takes a lot to get me out of the house on a rainy Sunday morning, but a brunch at Red Sky Tapas was just the incentive I needed to brave the stormy weather. The restaurant has recently updated their brunch menu and I couldn’t wait to see what dishes they were offering. I started with a Bottomless Bloody Mary; yes, it was THAT kind of day! The adult beverage was expertly made with a tomato juice mix that was neither too thick nor too thin with a good spice, and not too much ice. The fact that it was “bottomless” might present a problem….

While the dinner menu consists of tapas, the brunch menu is a more traditional individual one-entrée-per-person style even though we did decide to share the dishes that were presented for us to sample. First, we were tempted with bacon that had been candy-coated in sugar which was crispy, sweet, salty and smoky all at the same time – Yum!

The second dish to come to the table was a Blackened Ahi Tuna Salad with tuna that was seared yet still rare, served over mixed greens tossed with a pineapple soy vinaigrette, then topped with pico de gallo and a poached egg. The sushi-grade tuna was perfectly prepared and the salad was a wonderful counterpart. Plates of Lobster Cake Eggs Benedict followed the tuna. I was skeptical about the lobster cakes expecting breadcrumb-laden patties with a hint of lobster meat, but was very pleasantly surprised to find the cakes loaded with lumps of lobster and light on the breading. These were topped with an apricot buerre blanc which lended a delicate sweetness to the dish. Next came their version of the Southern classic, Cajun Shrimp and Grits.  This was indeed an impressive dish: large tender shrimp dotted with tomatoes, roasted red peppers, jalapeños and cilantro atop creamy coarsely grounded grits with just the right amount of Cajun seasoning – Nirvana.

I was again skeptical when a plate of  “Buffalo Chicken and Waffles” arrived. A Belgian style waffle topped with fried chicken tenders tossed in a spicy honey glaze did not sound like my cup of tea. This dish certainly sparked the most commentary. This prompted Chef Brian Kennington to join the conversation as he described the thought process behind the dish. He explained that he worked diligently to concoct the definitive sauce for the chicken that would both complement and contrast with the sweet waffle.

The chef went on to explain his goal of introducing new and unexpected ingredients into traditional dishes. Two other examples of this are his Biscuits topped with Parmesan Gravy and his Jerk Chicken Tacos.  The Parmesan gravy is nothing short of genius and tied with the shrimp and grits as my favorite of the chef’s creations. The jerk chicken soft tacos with goat cheese and mango salsa were well composed and certainly an unpredicted flavor profile. Last, but certainly not least, were heaping bowls of Sweet Potato Hash with cubes of crispy roasted sweet potatoes with a generous spicy kick; another unexpected surprise!

Co-owner Terry Kirby came out to the table to share his thoughts on the menu and the restaurant’s focus on customer service. “We want our customers to feel at home here,” he said sweeping an arm in the direction of the open dining area and well-lighted bar. In addition to their tempting Sunday Brunch menu, Red Sky which is located in Marietta at 1255 Johnson Ferry Road, now offers an expanded lunch menu and plays host to “Dueling Pianos” each Friday and Saturday evening. When you go, don’t miss the shrimp and grits. Seriously.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited. 

Sweet Potato Gouda Sconelettes with Thyme

Cooler weather calls for bolder flavors, heartier aromas and denser textures in contrast to the lighter dishes of hotter more humid days. Sweet potatoes lend themselves to both sweet and savory additions and in this case the enhancement of Gouda and fresh thyme.

A common component of the bouquet garni, and of herbes de Provence, thyme is an excellent compliment to most cheeses. Thyme, which was used by the Romans to purify their homes and to treat respiratory issues and coughs, was believed to be a source of great courage. Courage or not, they do add a nice perfume to our savory little scones. Try pulling through the sprigs through the tines of a fork to remove the tiny leaves from their woody stems.

1 cup sweet potatoes, cooked and mashed
1 tablespoon olive oil
1 ½ cups all-purpose flour
1 cup whole wheat flour
¼ cup granulated sugar
6 tablespoons Gouda cheese, grated
½ teaspoon fresh thyme, chopped
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut up
2/3 cup milk
1 egg, lightly beaten

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In a food processor combine all dry ingredients, grated Gouda and thyme, and process until fully combined. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a large bowl. Add mashed sweet potato and milk and using a fork, stir just until moistened.



Turn dough out onto a lightly floured surface, Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. The dough will still be very moist and a bit sticky. Lightly roll dough into a 1/2-inch-thick rectangle. Use a sharp knife to cut dough into 3” squares and then cut each square on the diagonal into small triangles. Re-roll scraps as necessary.

Place sconelettes ½” apart on the lined baking sheet. Brush tops with egg and bake about 20 minutes or until golden. Enjoy the delicious scent of the thyme as it purifies your house and fills you with courage! Serve them warm with butter. scone scones

Proper Southern Barbeque in Buckhead

The last thing you might expect is a barbeque joint in Buckhead, but that is exactly where the Southern Proper Hospitality group situated theirs. Smokbelly BBQ was created by the same fraternity brothers that created the ever-popular Tin Lizzy’s, The Big Ketch, and Milton’s Cuisine and Cocktails. Occupying the newly renovated Tavern 99, Smokebelly is a restaurant intended to reflect Southern culture as a whole and barbeque in particular.

The space is rustic with modern touches. There are two large bars that flank the indoor dining and a stage off to one side for live music performances which take place every Thursday to Saturday.  There’s also a large patio for outdoor dining and enough TVs to watch the game from any angle. The menu is a taste of the South as best described by the owners as “chef crafted ‘cue with soul warming fixings.” “We’ve taken smoking and barbecuing techniques from every region and have combined them into what we feel is the best of all recipes,” Hadermann says. “We draw inspiration from all over.” Their extensive collection of homemade sauces is a prime example; with every conceivable flavor represented including Alabama white sauce, South Carolina “Gold,” and North Carolina vinegar sauce.

We recently had the pleasure of dining with one of the co-owners, Chris Hadermann who selected dishes for us to experience. We started with original cocktails and Southern snacks, including pimento cheese spread with house-made crackers, pork rinds (which are actually better with the pimento cheese), blistered peppadew peppers, fried pickled okra, and mini sausage corn dogs.

These “snacks” were followed by laden platters of smoked brisket, cherry-cola ribs, turkey, sausage, and pulled pork along with the traditional Southern sides of sweet potato soufflé, Brunswick stew, mac & cheese, and creamy slaw. We also tried seasonal offerings of braised kale and a roasted beet salad. Everything was perfectly cooked and not too smoky (a pet peeve). My personal favorites were the sliced brisket, beet salad and mac & cheese.

It is clear that Hardermann and his partners have hit a home run with this menu concept and realization. The food and surroundings work in tandem to represent the current South while still paying homage to more traditional Southern trappings.

Smokebelly BBQ is located at 128 East Andrews Drive and is open everyday at 11:30am until 10:00pm on Sunday through Thursday and until 11:00pm on Friday and Saturday making it a wonderful spot to enjoy some ribs with the family or some brew and ‘que while watching your favorite team on the big screen.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.  

Our First e-Cookbook for Planning Thanksgiving Dinner

We are very excited to announce the publication of our first e-cookbook just in time for planning your Thanksgiving feast. Thanksgiving is a special time for most families; a time for sharing customs and making memories. Six years ago we started this blog to record and chronicle our family’s traditions and reminiscences through recipes. We would like to share a few of those recipes in the hopes that you will incorporate them into your Thanksgiving traditions.

Please feel free to download and share!

Roasted Carrots with Sorghum Syrup and Caraway

It is no secret that we have been trying to eat better and lose weight. Lofty goals during the time of year when you cannot swing a stick without hitting Halloween candy, pumpkin-spice everything, and a tray of Christmas cookies. Carrots are always a healthy if not mundane and tiresome alternative.

Carrots respectable fiber content is a key fat-fighting feature, half of which is the soluble fiber calcium pectate. Soluble fiber may help lower blood-cholesterol levels by binding with and eliminating bile acids, triggering cholesterol to be drawn out of the bloodstream. Additionally, carrots have little competition when it comes to beta-carotene. One half-cup serving of cooked carrots has four times the RDA of vitamin A in the form of protective beta-carotene. Beta-carotene is thought to ward off cancer and help to prevent heart disease due to its antioxidant qualities. The National Cancer Institute is studying the entire family of umbelliferous foods, of which carrots, celery and parsley are members, for protective effects. A recent Harvard University study suggests that people who eat more than five carrots a week are much less likely to suffer a stroke than those who eat only one carrot a month.

Yada, yada, yada. Let’s face it; those little carrot nuggets found in every school lunch box are BORING. Carrot soup; blah. But… roasted to bring out the natural sugars, now we may be getting somewhere. Add some sorghum syrup and a few caraway seeds and we are in business.

Sorghum syrup, also called sweet sorghum, is made from juice extracted from sorghum cane plants, which are grown in the Southeastern United States. Sorghum syrup contains no fat, cholesterol or protein and is a rich source of nutrients like manganese, vitamin B-6, magnesium and potassium. This sweet syrup can be used on pancakes, biscuits or as a topping for ice cream. It is sometimes used in baked goods as a substitute for molasses, corn syrup, maple syrup and as a vegan alternative to honey. Caraway seeds add a nice cumin-like warmth to dishes while aiding in digestion and boosting iron and calcium intake.

2 pounds baby carrots
1 teaspoons olive oil
1 tablespoon butter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove of garlic, smashed
¼ cup white wine
¼ cup sorghum syrup
¼ teaspoon caraway seeds

Preheat oven and pan to 400°F. Wash and remove tops from carrots leaving 1 inch of greenery on each carrot. (if they have them.) Rub carrots with olive to ensure that they are fully coated and sprinkle with salt and pepper before placing them on a baking sheet. Place in the oven and bake 10 minutes.

Meanwhile, melt butter in a small saucepan over medium-high heat. Add garlic and sauté for a minute. Remove from the heat, and stir in wine, syrup and caraway seeds. Return to the heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook for 3-5 minutes or until the mixture is syrupy.

Drizzle the syrup over carrots and toss to coat. Bake for another 10 minutes or until carrots are crisp-tender. Transfer to a serving dish and pour pan juices over the top before serving. Have leftovers? Don’t throw them away. They make a much better snack than those orange nugget aberrations.

Taste of Atlanta "How To" Guide

Taste of Atlanta is the city's biggest food event held each year in October. Below are some tips to make your tasting experience the best that it can be!

• Take advantage of early ticket discounts: tickets are available online and at the Cook’s Warehouse. Taste of Atlanta gives many opportunities for you to save. This year codes “Tweet” and “AFBS” provided $5 off while IKEA Family members received $7 off with code “IKEA."
• Choose your ticket level carefully: VIP tickets are more costly, but you have access to a special area with wine, beer and cocktails tastings as well as exclusive restaurant tastings (no additional tasting tickets required). You may feel the extra money is worth the benefit.

• Do your Research: participating restaurants are listed well in advance. Research so that you know ahead which restaurant’s sample you simply must try.
• Make a conscious decision about where you plan to park: Expect to pay $15-20 to park close to the event. Consider taking Uber especially if you have decided to purchase VIP tickets.
• Check the weather forecast: Taste of Atlanta is held rain or shine. It is better to be prepared than to be too hot, cold or wet!
• Wear comfortable clothes and shoes: Do not wear your skinny jeans; you will need some breathing room. The terrain is not optimal for high heels. They may look great but you will struggle to maneuver through the crowds with ease.
• Consider taking a bag: While frequently there are vendors handing out reusable bags of some sort, you may not have a bag when an opportunity to collect some take home samples presents itself. I take a plastic grocery store bag folded tightly enough to fit in my pocket to use until that better bag presents itself.
• Get there early! Although most restaurants are fully prepared for the crowds, some have been known to run out of popular items.
• Allot plenty of time. This is not a “I’m just gonna stop by” kind of event. There will be crowds and there will be lines.

• Maximize your ticket to appetite ratio: with your entry ticket you will receive 10 “tasting tickets” which allow you to purchase samples. If you go with a friend, you may choose to combine tickets and share tastes thereby conserving not only tickets but stomach space! Be on the lookout for bargains. For example, this year Woody’s Cheesesteaks offered generous servings of their famous sandwiches for only one ticket.
• Splurge on a bottle of water: You will have to buy water separately, but trust me, you will need it.
• Take advantage of the cooking demonstrations and competitions: You can rest your feet and your palate, and who knows you might actually learn something.
• Don’t waste your last few tickets: Many of the restaurants “mark down” samples towards the end of the day, so you can grab a mini cupcake or zeppole on the way back to your car. Other items are portable making it easy to take home a treat for later such as a giant pretzel to nibble while catching the last half of your home team’s football game. If you reach the exit and still have a ticket or two, give them away. I usually look for a child who is clearly on their best behavior!
• Lastly, cancel your dinner plans! You will not leave hungry.

Spinach and Ricotta Calzones

Every once in a while I need to have a calzone. Don’t get me wrong I love pizza, but a calzone is a totally different composition and proportion of sauce to toppings. Come to think of it, one of my favorite Seinfeld episodes is called “The Calzone.” In the episode, Steinbrenner becomes intrigued when he smells George's lunch during a meeting. George explains that it is a pepperoni, cheese and eggplant calzone and allows him to taste it. Steinbrenner then has George bring him a calzone for lunch every day. In typical George fashion, he gets banned from the restaurant and the remainder of the episode revolves around ways for George to ensure that Steinbrenner gets his daily calzone.

The word calzone means "pant leg" in Italian. How hand-held pizza relates to a pant leg is not clear to me. The exact origins of calzones are unclear, some believe that calzones may have originated during the medieval Arab period, and are related to sanbusaks, fried meat-filled pastries. Today, calzones are most commonly associated with Naples, Italy where the sandwich-sized turnovers are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking.

As a general rule, calzones are usually stuffed with regional cheeses such as ricotta, mozzarella, Parmesan, or Provolone. The dough is folded into a half-moon shape with the edges sealed. After cooking, calzones are commonly served with marinara sauce. For me, a true calzone is pizza dough filled with a mixture of spinach and ricotta with mozzarella. The guys tend to want meat in theirs which is certainly an option.

Spinach & Ricotta Calzones
One batch Pizza Dough 
1 cup cooked spinach, chopped
1/2 cup Parmesan cheese, freshly grated
1 cup ricotta cheese
Pinch of nutmeg
Kosher salt and freshly ground pepper
1/2 cup mozzarella cheese, grated
Extra flour for dusting

For the spinach, we are usually lucky to have leftovers that has already been sautéed with garlic and a little crushed red pepper. If you are using frozen spinach, you may choose to punch it up with some garlic and spice. Which ever you are using, be sure to squeeze as much liquid from the greens as possible. Transfer the spinach to a bowl, add the Parmesan, and ricotta cheeses and mix well. Season with nutmeg, salt and pepper.

Position racks in the center and lower third of an oven and preheat to 500°F. If you are using a pizza stone be sure to place it in the oven so it gets hot too. Divide the pizza dough into 3 equal portions, and shape each portion into a ball. Place the balls on a work surface and cover with a kitchen towel. Place 1 ball on a floured work surface, and roll out into a round 7 inches in diameter.

Sprinkle some mozzarella on one half of each round leaving a half-inch border and top with a scoop of the spinach ricotta mixture. Sprinkle some more mozzarella over the top before folding the top half of the dough over and crimping the edges to seal. It helps to moisten the edges with a little warm water to encourage the dough to seal properly.

Slide the calzones onto your pizza stone or place on a baking sheet and place in the preheated oven. Bake for about 20 minutes, until golden brown and puffed. About half way through baking you can poke a hole in the top to allow some of the steam escape if it looks like it might burst open. If the dough looks really dry and floury, you can brush the top with olive oil. This will help the top to brown nicely as well. Transfer to wire racks and let cool for 5-10 minutes. Serve warm with tomato sauce.

Parmigiano Reggiano Academy Teaches the Art of Cheese Tasting

The Parmigiano Reggiano Academy was originally created as an on-line tasting course, but is now being held in specialty stores across the U.S. We were invited to attend the Atlanta Academy at the Cook’s Warehouse hosted by the U.S. Information Office of Parmigiano Reggiano. As academy students, we tasted three ages of Italy's most famous cheese (14-, 24- and 36-month) and discussed different uses and wine pairings.

The tasting lesson was an intimate sit-down sensory analysis led by a Parmigiano Reggiano expert who challenged us to experience the structure, look, aroma and taste in a series of exercises designed to highlight the changes in the raw milk cheese as it ages. We first looked closely at the cheese, looking for variations in color and textural changes. The 14-month cheese was lighter in color and more opaque, while the 36-month cheese was darker, denser and showed visible signs of protein crystallization. Next we broke pieces of the cheese to feel the textural nuances such as oiliness, elasticity and friability.

The 14-month cheese broke easily, was powdery and less oily, while the 36-month old cheese was harder to break, and was far more crumbly and oily. We then inhaled the aroma and categorized the aromas as lactic, vegetal, floral, fruit, toasted, animal, or spicy. The younger cheese smelled milky and floral, while the older cheese smelled pungent, lactic and slightly animal. Lastly, we enjoyed the sensations of sweet, bitter, sour, salty, and umami flavor on the tongue for each of the three ages of Parmigiano Reggiano. The 14-month cheese tasted mild, sweet and creamy, while the 36-month cheese was more harsh, tangy, salty and sharp.

We were treated to a variety of appetizers prepared by Chef Costanzo Astarita, executive chef of Baraonda, Publik Draft House, and Fig Jam. The appetizers highlighted Parmigiano Reggiano at various stages n the aging process. For example, ricotta and butternut squash agnolotti was topped with a froth made with the 14-month aged cheese, while Roman gnocchi with lamb ragu was prepared using the 36-month cheese.

A gelato made with the 24-month Parmigiano Reggiano and drizzled with aged balsamic vinegar was a true testament to the cheese’s versatility. Platters of gorgeous charcuterie (prosciutto, speck, salami) along with an array of sauces (fig preserves, sorghum syrup, truffle honey) were set out to allow students to sample with the 3 different ages of Parmigiano Reggiano. Don Hackett of Sherlock's Wine Merchant was on hand to pair several amazing Italian varietals (Barbera, Brunello, Sangiovese) with the cheeses as well.

Nancy Radke, Director of the U.S. Information Office of Parmigiano Reggiano addressed the group shaing that Parmigiano Reggiano Academy is the result of 20 years of research conducted by Dr. Mario Zanoni and many other EU scientists working in the area of sensory analysis of cheese. Using models developed in the wine industry, they have come to understand vital sensory cues people use when they encounter a piece of cheese.

The goal is that by the end of 2014, the Consorzio Parmigiano Reggiano, the quality control and marketing board for, will have introduced thousands of consumers to the art of cheese tasting not just for Parmigiano Reggiano, but for other types of cheeses as well. She also asked students to join in the fastest growing global virtual dinner party #DinnerTogether which will be held this year on Saturday, October 25th. For more information, please visit Parmesan.com.

As we were departing, we were all given goodie bags with Academy supplies and plenty of cheese to share our newly acquired knowledge with others! So, we are giving away TWO (2) Parmigiano Reggiano Tasting Kits with a cheese tasting wheel (inside a plate which doubles as a Frisbee), samples of 14-month, 24-month and 36-month aged Parmigiano Reggiano, a special almond-shaped cheese knife, a copy of “The Seasons of Parmigiano Reggiano” cookbook and other informational materials. Enter below to become a Parmesan Cheese-tasting Expert too!

Photos by Erik Meadows Photography

<a href="http://www.hypersmash.com/hostgator/" id="nr688">visit page</a>

Go Garlic: Press On!

Garlic’s history goes back some five thousand years, making it one of the oldest cultivated vegetables. The ancient Egyptians worshiped it as a God, its name invoked at oath taking. And the pyramid builders, although savage taskmasters surrounded them, actually went on strike when deprived of their ration. Others who complained bitterly of garlicless days were the wretched Israelites, wandering in the Sinai desert with nothing but boring old manna to keep them from starvation. Instead of rejoicing at their escape from Egyptian bondage, they thought longingly of the spicy foods they had left behind. Among the Egyptians, garlic’s value was such that fifteen pounds of it could buy a healthy male slave. The Romans called it “the poor man’s treacle”; and in Provence it was nicknamed “the poor man’s truffle.”

A native of Asia, probably introduced to Europe by the returning Crusaders, garlic went from strength to strength. Medieval medicine men believed that the fiercer the aroma of a plant, the more effective it must be; hence garlic was recommended for every ailment from the common cold to unrequited love. Leafing through the yellowed pages of our medical volumes we find it alleged to cure high blood pressure, rheumatism, loss of appetite, lung trouble, toothache, freckles, snakebite, whooping cough, and baldness. The versatile remedy wasn’t just for eating: sometimes a poultice had to be put into an ear or on a tooth, laid on a baby’s navel, or applied to the soles of the patient’s feet. This last, which recurs in many treatments, seems ludicrous, but we are assured that the volatile oils in garlic are so readily absorbed that if a small piece is rubbed on the soles of the feet a garlic-laden breath is instantly exhaled by the lungs.

Cooking directions for garlic vary from the ladylike instructions to rub the salad bowl and then throw away the clove, to the crudely ingenious method recommended by the eccentric Italian Francatelli, who used to chew a clove of garlic and then breathe gently over the salad. (He was chef to Queen Victoria: do you suppose she knew?)

The vexing question of garlic on the breath has never been resolved. Etiquette books have suggested using mouthwashes, chewing parsley, and the like, but it doesn’t make a bit of difference, for the fumes of garlic don’t cling to the mouth and teeth, but are exhaled by the lungs. (It was claimed that King Henri IV of France, a passionate garlic fancier, used to crush several cloves between his teeth, and could then fell an ox with one breath—a stupendous achievement, not especially useful in modern life.) There is a theory that if you eat enough garlic, your system will learn to assimilate it and you will cease to exude the odor. Believe it or not, even though we cook with enough garlic to keep vampires away for all eternity, we still have not eaten so much to have proven this theory!

The only answer for affectionate garlic lovers who want to embrace is for both of them to eat the gorgeous stuff. The alliophobe who is revolted by it, and the alliophile who adores it, are clearly mismatched. Their religions and their politics can differ without mishap, but every intending couple ought to make sure their feelings about garlic coincide remembering together the words of the great chef Marcel Boulestin, “Peace and happiness begin where garlic is used in cooking.”

Preparing garlic for cooking is very easy. For the best tasting results, peel each individual clove of garlic and nip the hard end off. Cut the garlic in half and remove any green sprouts that might appear in the center. You are now ready to use your garlic. A majority of recipes call for the garlic to be “minced” or “smashed.” Personally I like French chef Edouard de Pomiane’s robust command: “With one blow of your fist, crush cloves of garlic beneath the blade of a knife.” Using the flat part of the knife blade, mash and crush the garlic with a teaspoon of salt until a paste is formed. The salt absorbs the oil and softens the raw flavor of the garlic, which can sometimes have a very strong taste when it is not to be cooked before it is eaten.

Most cooks however, prefer not to be so “personal” with their garlic, which is where a garlic press comes into play. A garlic press quickly extrudes the garlic cloves into a mince or paste that can be directly added to a pan to cook without involving knives or dirtying cutting boards. There are a variety of garlic presses on the market some that work better than others.

In choosing a garlic press you should consider the material it is made of, its capacity, and how easy it is to clean. Stainless steel is possibly the best and the most durable material available on the market. Stainless steel does not rust and does not 'peel' or get dull even after repeated use. (Stainless steel is also purported to remove the smell of garlic from your hands if held while washing up, so cleaning the press helps santitize your hands.) A garlic press that can hold several cloves at once is preferable than smaller garlic presses, and a press with an ergonomic soft grip makes pressing garlic easier and more comfortable. Selecting a press with a built in (or even separate) cleaning device to remove the garlic bits that are stuck in the holes is highly recommended.

We recently received a Priority Chef Premium Garlic Press to review. The press is made of 18/10 stainless steel, is dishwasher safe and comes with a lifetime warranty. It is heavy duty with rounded 4” comfortable handles. The bowl is generously sized to hold two small or one large clove of garlic. The plunger fits snugly but does allow a bit of garlic to escape up the sides. The press extrudes the garlic nicely and the bowl swings freely to allow for better cleaning. My only real complaint is that while the press is fairly easy to clean, it does not come with a cleaning attachment with prongs that can be inserted in the holes to remove any leftover garlic. The price of $16 is certainly reasonable given the high quality of this press.

Now what to do with that smashed garlic:

Fisherman’s Wharf Garlic Bread 
Smash 2-3 cloves of garlic and mix with 1/2 cup softened butter. Split a loaf of French or Italian bread horizontally and spread both sides liberally with garlic butter. Sprinkle the bread with finely chopped parsley (optional). Put the bread on a baking sheet and heat it in a 425° F oven until the butter is sizzling and the garlic is lightly toasted, or brown it lightly under the broiler. Be prepared to arm wrestle anyone who tries to take the last slice.

I received the Priority Chef Garlic Press mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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.