A Signature Taste of Atlanta: Chops’ Mushroom Gratin

Isn’t it curious how we associate certain foods with certain places? When we think of gumbo, New Orleans jumps to mind and we immediately associate deep-dish pizza with Chicago. In the same way, we correlate certain dishes with specific restaurants. Most successful restaurants become well known for one great dish, maybe even two.  As a result, these signature dishes become representative not just of the individual restaurant, but the city itself. Thus, restaurants can define a city; while at the same time a city influences its restaurants.

That is the concept behind Steven Siler’s, Signature Tastes cookbook series. The firefighter turned chef has spent over 20 years in the restaurant industry in addition to serving as an editor and contributing writer for several food publications. Signature Tastes of Atlanta: Favorite Recipes from our Local Restaurants is a collection of over 130 restaurant recipes that accurately define the culinary essence of the Capital City of the South.

One of those defining recipes, for us, is the mushroom gratin at Chops Lobster Bar in Buckhead. While most think of the wonderful selection of meats at when they think of this member of the Buckhead Life Restaurant Group, yet the restaurant offers outstanding sides as well. This Mushroom Gratin, created by Chef Rickey Figueroa, is certainly one of those dishes. Here is our adapted version:

1 tablespoon unsalted butter
¼ cup chopped shallots
1 pound button mushrooms, quartered
¼ cup white wine
½ teaspoon salt
½ teaspoon pepper
1 cup heavy cream
¼ cup Asiago cheese, grated
Pinch nutmeg (optional)

In a large skillet, melt the butter over medium heat. Add the shallots and sauté, stirring occasionally until softened, 3 to 5 minutes. Add the mushrooms, wine, salt, pepper and nutmeg, and then cook until all the liquid evaporates.

Preheat the broiler. Add cream to the mushrooms in the pan and reduce to a gravy consistency. Adjust seasoning and then transfer mixture to an ovenproof serving dish and top with the Asiago cheese. Place under the broiler until the cheese is melty and bubbly.

Serve immediately, being careful because the dish will be VERY hot.

Order your copy of Signature Tastes of Atlanta from Amazon for $9.95 with all proceeds benefiting Meals on Wheels.

I received a complimentary copy of this cookbook for review, I received no additional remuneration. Any opinions included herein are honest and unsolicited.  

Eat Out Atlanta Progressive Dining Expereince

When it comes to dining out, Atlanta can certainly hold its own with other great food cities. With dozens of award-winning restaurants, multiple James Beard award winners, eating out has certainly become an elevated experience in the city. This elevated experience is at the core of Eat Out Atlanta, a new members-only dining club for those passionate about food and who enjoy superior dining experiences. Members of Eat Out Atlanta receive access to off-menu dishes, wine and cocktail pairings, special seating, member-only events and secret menus. To showcase the type of exclusive experience that can be expected by EOA members, we were invited to a progressive dinner at two of Atlanta’s hot new restaurants: The Southern Gentleman and Gypsy Kitchen.

We started at the latter with bacon-caramel popcorn and deconstructed deviled eggs with battered-fried egg yolks atop cooked and cubed egg white, served with two of the gastropub’s signature cocktails: the East of the Hudson made with Four Roses bourbon, sweet vermouth, bitters; and, a smoked cherry; and, the Scarlet Belle made with strawberry-infused vodka, and lime juice topped off with prosecco. We then walked along the balcony to our second destination, Gypsy Kitchen where a giant metal sculpture of a bull greeted us as we entered. Gypsy Kitchen takes the influences of Spain, Morocco and India and fuses them together to create an ambitious and creative menu.


Once seated the plates started coming and didn’t stop until we were all stuffed to capacity. We sampled the Spice Trader cocktail made with bourbon, honey and cayenne, apricot liqueur, lime and house-made ginger beer alongside a Gypsy Salad of shaved vegetables, gypsy peppers, dried apricots, with a cumin-lemon yogurt vinaigrette; Charred Leeks with Salbitxada sauce; and, Spanish-inspired “toast” topped with Marcona almond "nutella" and shaved chorizo.

Chicken Croquetas which were crispy on the outside and creamy inside, reminded me of a twist on chicken pot pie, while the Garlic Shrimp with heads still intact had a nice spicy kick. Next came fried rice “paella” with shrimp, chorizo, and peas topped with a fried egg, which was an interesting variation from traditional paella with a unique texture and flavor.

Another signature cocktail was served; this one called The Seville Rose made with Vodka, Egg White, Lemon, Soda and topped with beautiful dried rose petals. And, the dishes just kept coming… Lamb Tangine with tomato and Moroccan spices; Pan Roasted Pork Tenderloin with roasted Brussel sprouts; and, Marcona Almond-Tikka Masala Chicken with cauliflower ”cous-cous;” all taste sensations. And just as we thought our stomachs might burst, came the last plates with churros topped with finely grated Manchego and served with chocolate dipping sauce and almond-orange cake topped with Seville oranges.

If this amazing evening is indicative of the type of experience that EOA members can expect each time they dine using the card, it is difficult to understand how anyone could ever survive without one. For more information on how to become an Eat Out Atlanta member, please visit their website. Annual memberships are currently $97 which includes a swanky anodized aluminum membership card which allows access to member’s only benefits or you can unlock your privileges via an interactive app available to download for Apple devices.

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

Healthy Granola That Tastes Good

As a kid, I spent a lot of time outdoors; climbing trees, catching frogs and the like. I even went through all the necessary steps to have 10 acres of wooded area on our homestead licensed as a wildlife sanctuary. Needless to say, I was a bonafide, tree-hugging, granola girl. And true to form, I enjoyed the nutty, crunchiness of granola cereal from an early age. Once the granola craze came along, generic grocery-store granola became more of a vehicle for brown sugar and cinnamon than the healthful morning repast of the past. Granola bars became the staple of every lunchbox and soccer game snack. As a result, I steered clear of the stuff for many years.

When the folks at Golden Girl Granola approached me to try their cereals, I took a few moments to read up on their products since I don’t endorse products that I don’t use or feel are beneficial. What I learned was that Golden Girl Granola is an all-natural, whole-grain granola that is non-GMO, dairy free, cholesterol free, casein free, trans-fat free, wheat free and has no preservatives, artificial color or flavors. Sounds too good to be true, huh? Fearing that anything that so healthy couldn’t be delicious, I decided to put it to the test.

A week or so later, I received a big box with four bags with incredibly tempting names: Truly Tropical, Pumpkin Harvest, Bluesberry and Chocolate Decadence. The delivery was actually perfectly timed because I was working on my Mocha Mug Muffin post and the Chocolate Decadence granola made the perfect topping, so I opened that bag first. I must admit that eating this as a breakfast cereal was hard for me. It contains a generous amount of chocolate chips, which were difficult to eat first thing in the morning. Instead I reserve this bag for topping yogurt and ice cream.

Next, I tried the Pumpkin Harvest which will be my autumn go-to from now on; crunchy granola with pepitas and cinnamon – very tasty. Bluesberry had a completely different flavor profile made with pure New England maple syrup, dried blueberries, coconut and sliced almonds, this was my favorite topping for my morning yogurt. Last but not least, I opened the Truly Tropical which turned out to be my hands-down favorite with its cashew pieces, dried mangoes, large coconut flakes, and baked with natural Merrimack Valley honey. I didn’t even bother with yogurt or milk, I found myself eating this right out of the bag! And, it is made with certified gluten free oats so it is completely gluten-free; it does not get better than that.

Golden Girl Granola is a family granola business based in Carlisle, MA.  They created Golden Girl Granola out of a love of gourmet food and began by baking small batches in their home kitchen and selling it at local farmers’ markets. Today, each batch is still hand-stirred to ensure that each bag is light and crunchy.

You can find Golden Girl Granolas available in 14 oz. pouches and 3 oz. snack bags at grocery stores throughout New England or you can buy directly from their website. For more information, visit them on Facebook and Twitter.

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

Mocha Mug Muffin

I recently wrote an article for Cupcakes.About.com in which I explored the etymology of cupcakes and discussed the distinction between cupcakes and muffins. I concluded that in a very literal definition of the word cupcake, it is a cake that is actually baked in a cup; not in a cutesy paper wrapper or muffin pan. Having made a full-calorie chocolate cake in a cup, (which was the fastest and easiest easy dessert that looks fancy and tastes decadent that I have ever attempted), I decided to try a breakfast variation that would be “healthier” for a morning treat.

Using the same relative proportions, I substituted flax meal for the flour, almond milk for the milk and coconut oil for the vegetable oil. Since it is a recipe for the morning, I added a touch of coffee to the batter for a little jolt. This experiment was a huge success. In just a few minutes, I had a scrumptious and indulgent muffin that was not going to ruin my diet for the entire day. The flax meal added a wonderful texture that complemented the chocolate perfectly! This is my new go to reward after a rigorous workout. Maybe it should be yours too!

¼ cup flax meal
¼ cup honey or raw sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons skim milk or almond milk
1 teaspoon coconut oil (or butter)
½ teaspoon espresso powder, or instant coffee crystals
Splash of vanilla extract
Pinch of salt
Yogurt (optional)

Whisk all the ingredients together in a large microwave-safe mug until smooth. Microwave on high until puffed, which in my microwave is about 1½ minutes. Be careful when removing cup, as it may be very hot. Allow the cake to cool for a few minutes (if you can wait that long.) Try topping your muffin with some non-fat, vanilla yogurt and granola for an over-the-top morning experience!

Joe & Christophe's Second Self Cupcake Extravaganza

A chef, a baker and a brewer throw a party… Sounds like the beginning of a clichéd joke, but it was anything but! Chef Christophe Le Metayer, Helen Cleveland of A Piece of Cake and Jason Santamaria of Second Self Beer Co. collaborated to create an evening of fine dining and creative competition. Brought together by Joe Salome of Social Joe Marketing, members of the Atlanta Food Bloggers’ Society were treated to an exclusive tasting experience.

While Christophe’s To-Go features freshly prepared gourmet meals available for pick-up at their retail locations, on this evening Chef Christophe and his team were cooking live in the demonstration kitchen at the Piece of Cake facility on Collier Road. He started us off with an amuse bouche of salmon tartare with crispy homemade rye toast and beer ice cream made with Second Self Red Hop Rye. Yes. Beer ice cream. It sounds weird yes, but the contrast in flavors and textures was terrific.

A Twisted Cheese Dip made with chorizo, saffron, chocolate, lime zest, chipotle and cilantro with a side of pita points and crudité came next. The dip, which was sublime with its layers of complex flavors, was accented wonderfully by the pairing of Second Self Beer Co.’s Red Hop Rye and its hoppy, robust flavor. The saffron and chorizo were definitely the stars of this amazing dip!

The Thai Chicken Soup was beyond good with chicken stock that was clearly made from scratch, coconut water, Thai chili, and Keffir lime leaves. The depth and richness of this broth is hard to describe, but left me longing for more (lots more.) The soup was served with crispy, slightly sweet Stuffed Chicken Wings, which sound odd, but were moist pieces of chicken wrapped around a coconut, lemongrass and fresh ginger filling. The Thai Wheat Beer (infused with gangal and lemongrass) pairing was again an incredible match to the dish.

Chef Christophe’s Belgium Paupiette of Braised Pork Cheeks wrapped in cabbage with glazed apples and endive with massaged kale leaves was proof positive of his culinary expertise and skill. The delicate pork with the mildly bitter endive and somewhat sweet apples worked in harmonizing tandem right alongside its dry, citrusy Saison pairing.

Second Self Beer is one of city’s newest beer breweries. And, while I have never been much of a beer drinker, but the beer pairing with the dishes were nothing short of genius. This became even more evident when it came time for dessert.

The fine ladies of a Piece of Cake provided a selection of unfrosted cupcakes for us to decorate. Piece of Cake has been long been Atlanta’s premier cakery for over 30 years tempting residents with cakes, cupcakes, brownies, cookies and even their own line of ice cream.

I selected a white chocolate version and topped it with rich buttercream frosting and tiny heart sprinkles before devouring it with an accompanying glass of Second Self’s Bleeding Heart inspired by the classic Southern red velvet cake and brewed with cocoa and vanilla. Needless to say it was heavenly!

We all left with full bellies and goodie bags of cupcakes, but not before vowing to visit each of our hosts in the very near future. Special thanks go to Joe Salome of Social Joe Marketing for bringing these fabulous purveyors of delicious food and drink together under one roof.

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

Kentucky Beer Cheese Revelation

Most folks don’t think of food when they think of the Wall Street Journal, even though the publication has the largest print circulation in the nation. The “Off Duty” section of their Saturday edition, is the one portion of the paper that we rarely miss.

So when Keith Pandolfi espoused the virtues of beer cheese, lamenting limited access to this traditional Kentucky snack in last Saturday’s WSJ, we took notice. His article noted that beer cheese, the “sharp, spicy, altogether perfect pairing for pretzels, crackers and, of course, beer,” has been around since Joe Allman created the concoction for his brother Johnnie to serve at his Boonesboroug, Kentucky restaurant, The Driftwood Inn, in the late 1930s.

This did indeed seem to be the perfect grub for an afternoon of Superbowl pre-game festivities. It's a nice spin on other tailgate classics like queso or pimento cheese. We followed the recipe recommended by Pandolfi which he credits to a friend, Rose Maginnis.



Homemade Beer Cheese
1 (12-ounce) bottle lager-style beer, flat
1½ pounds sharp cheddar cheese, shredded
¼ small onion, thinly sliced
1-2 teaspoons Tabasco sauce
½ teaspoon cayenne pepper
2 peeled cloves garlic

Open the beer 24 hours prior to making this recipe to prevent it from foaming up in the food processor.

Add all ingredients to the bowl of a food processor. Purée until well combined and very smooth. Add kosher salt, freshly ground black pepper and more Tabasco to taste, and pulse to incorporate. Serve with pretzels, crackers or chopped vegetables.

The resulting dip was not quite what we had expected. It was thin and well, juicy. We added some more cheese, but it still was not a consistency that appealed to us. So we popped it in the microwave to warm it up a bit. Even heated slightly, it just wasn’t quite right. We then decided to heat it completely. Much better, now it was more like cheddar fondue in which we dipped our pretzels.

I should tell you, however, that about a third of the way through the bowl, Dom asked if I would whip together some dijon mustard and horseradish. Old habits are hard to break. These are the tastes of our youth, of home and hearth; the ones we crave on Superbowl Sunday.

Introducing Georgia Grinders with Peanut Butter Chocolate Truffles

National Peanut Butter Day seems to be the perfect occasion to introduce the recently launched line of hand-crafted “Georgia Grinders” Peanut Butters from Georgia native, Jaime Foster, whose “NaturAlmond” Almond Butters were featured on Oprah’s popular O-List in August 2013. These artisanal peanut butters, available in both Creamy and Crunchy varieties, are made with two simple ingredients, the finest quality NON-GMO, Georgia-grown peanuts, and sea salt. The peanuts are hand selected, slow roasted, and then ground to Foster’s ideal consistency for the ultimate fresh peanut butter experience.

“Living in the peanut capital of the world, I was surprised that there weren’t any other nationally-distributed, hand crafted, small batch peanut butter companies based in Georgia,” says Foster. This sentiment is reiterated by Southern Peanut Growers’ Leslie Wagner, “Given that 50% of the peanuts consumed in the U.S. are grown in Georgia, it is nice to finally see a Georgia-based company selling locally sourced peanut butters.”

To showcase the versatility of her peanut butters, Foster engaged Chef Ryan Smith of Southbound restaurant in Chamblee to craft sweet and savory dishes featuring her peanut creations. The chef met the challenge and offered chicken satay with peanut sauce; steamed spinach goma-ae with sesame sauce; grilled peanut butter and bacon sandwiches with tart jam; and, peanut butter brined pork belly with apple peanut compote to hungry taste-testers. The pièce de résistance, however, were Peanut Butter-Chocolate Truffles rolled in rich, dark cocoa powder. You can imagine, our glee when we learned that Chef Smith would share his recipe with eager samplers. Of course, we must share with you too – just in time for Valentine’s Day!



Peanut Butter-Chocolate Truffles 
1 cup heavy cream
1 stick unsalted butter
1/3 cup sugar
1/4 teaspoon sea salt
1 lb. semi-sweet chocolate, chopped
1 lb. Georgia Grinders peanut butter
1/4 cup espresso
1 teaspoon vanilla extract

In a sauce pot, bring the cream, butter, sugar, and salt to a boil over medium heat. Stir until sugar is dissolved. Reduce heat to low, and then add the chopped chocolate pieces, and peanut butter stirring over low heat to melt the chocolate. Stir in espresso and vanilla before pouring into a dish to cool. Allow to cool completely before forming 1” balls size and roll in powdered sugar or cocoa powder.

Georgia Grinders Peanut Butters, which are sold in 12 ounce glass jars, will be available starting this month in regional Whole Foods, Sprouts Farmers Markets, Central Market Stores as well as gourmet specialty shops. For more information about Georgia Grinders, please visit their website at www.georgiagrinders.com.

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

Marlow's Midtown is a Downtown Treasure

Seated in the front window of the downtown location of Marlow’s Tavern, we watched as commuters were heading home for the evening. Had it not been mid-Winter, the expansive windows would be open onto West Peachtree Street. Despite the name, Marlow’s is not your typical tavern. Yes, there are televisions featuring local sports teams playing in the sprawling bar area, yet the restaurant itself is far more upscale as is the menu with it’s turned up variations on old pub standards.

Our hosts for the evening decided to tempt us with dishes from their extensive seasonal appetizer menu beginning with their signature Wild Mushroom Toast made with seared shiitake, oyster and button mushrooms and sautéed shallots in a brandy cream infused with thyme served atop lightly charred ciabatta and drizzled with a parsley oil. This dish is a knockout and will bring me back again and again.

Next came crispy asparagus fries, lightly seasoned and battered, and served with a fantastic citrus aioli that I could have eaten without the fries and just a spoon, along with hand-cut truffled fries sprinkled with freshly grated Parmesan that are the perfect representation of their name. Then we sampled the Shrimp & Crab Nachos, which were individually composed bites with rock shrimp, crab, and pepper-jack cheese on tortilla chips topped with fresh jalapeños.


Plates of kettle chips smothered with Gorgonzola cheese, chopped Roma tomatoes and scallions, and crispy bacon soon followed. These chips are completely over the top and surprisingly retain their crunchiness in spite of the creamy topping. The Hawaiian-style Ahi Tuna Tartare was served stacked with alternating layers of chopped avocados drizzled with a Teriyaki glaze and served with crispy wonton crackers. While the presentation of this dish was nice, this dish is probably better suited to a summer menu.

We tried all of the dessert options, the first of which was the milk chocolate-soaked Chocolate Cake served warm with a pecan & “Jack” syrup topped with vanilla ice cream. Although I am not a huge fan of chocolate, I have to admit this cake was superb! The Lemon Olive Oil Cake with vanilla syrup, candied orange peel and fresh grapefruit was moist and delicious, with the grapefruit lending an unexpected zing to contrast the cake’s sweetness. And last, but certainly not least was the Vanilla Bean Crème Brûlée. As a bonafide crème brûlée connoisseur, I can assure you with certainty that Marlow’s is among the best I’ve eaten. Creamy and rich, but not cloying with a perfectly executed caramel crust:  bliss, sheer bliss!

Satiated and happy, we headed back to our cars to make our way homeward. As I was pulling out of the parking deck, I was pleasantly reminded that I would not have to pay a fee as the Midtown location has attached parking with FREE parking; a rarity in downtown Atlanta and just one more reason to go back.

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

Publetters: You Can’t Spell Drink Without “Ink”

When was the last time you actually sat down with a pen and paper and wrote a letter; I mean really WROTE a letter, not just signed a card with a pre-printed sentiment? With email, texting, and of course, Facebook, the art of letter writing has gone the way of the dinosaur. In fact, most children today are unfamiliar with the term “penmanship.” Our own children never lost points on assignments due to poor handwriting even though their writing was often illegible.

By now, you are asking yourself, where is the food in this post? Isn’t this supposed to be a food blog? Okie dokie then! I recently had the opportunity to attend a Publetters' event at Meehan’s Public House on Peachtree Street, a classic tavern just across the street from the America’s Mart where the Gift Show was hosting greeting card companies and their representatives. In a back room of the pub, every table was full and each pint had a sheet of paper next to it with personal scrawls and prose. We chatted and noshed on mini spring rolls and Irish banger corn dogs between paragraphs as we wrote.

What are Publetters? I am so glad you asked. Publetters is a project started by Mike McGettigan of Trophy Bikes in Philadelphia. "It's my contention that anyone can write a decent letter in the space of two drinks," he says. He found the older he got, the more he desired to make authentic connections with people; letter-writing accomplishes that. CasaPapel (also of Philadelphia) are the sponsors of Publetters, providing gorgeous posh stationery and cards at no charge to writers.

A couple of hours and beers later, we stamped our letters and said goodnight to our hosts. We left feeling lighter after the catharsis of a good writing session. Paper letters are REAL and they last. McGettigan is correct; in the time it takes to empty a good drink, (or two), you can fill a page, fold it, seal a stamped envelope and make someone's day. If you are interested in hosting or sponsoring Publetters in your city, write Mike a note!

A Day in the Life of a Cupcake

At the beginning of every year, trend spotters make their predictions for the coming year. While there may be a few naysayers who disagree, the consensus seems to be that the cupcake craze is here to stay. This got us to thinking; what it might be like to be a cupcake for a day….

I start out in a bag. I have traveled hither and yon and finally arrived in a cool and arid room. I hear the sound of paper tearing as I am blinded by a fluorescent glow. A steady hand reaches in a carefully measures me as I am sifted into the bottom of a stainless steel mixing bowl. A metal paddle is lowered into the bowl where I am being mixed with other dry ingredients. Next, I feel cool moisture, as eggs are added, and then gooey density as the creamed butter and sugar are added to the mixing bowl. The paddles of the mixer whip me into a smooth batter. I feel a sense of buoyancy as air bubbles build throughout my mixture.

I am scooped into a cute little paper cup and nestled with my siblings in a pan fashioned with special sections just for us.  I'm just settling in when I hear a distinctive “ding,” which must be important as there seems to be a flurry of activity in the… What was the word they used? Oh yeah, kitchen.

Suddenly the pan in which we are sitting is being lifted, and I hear the sound of metal against metal. We are in some sort of box with a window. Is it hot in here, or am I just nervous?  No, it is hot; very hot! I feel myself rising: inflated, elevated, as a crust begins to form on my topside. “Hey, are you watching out there? I'm getting a little brown on top.” I hear another sound, this time it’s a “beep,” and the next thing I know we are being swiftly taken from the hot box. Whew, the feeling of cooler air and return of the fluorescent glow. I hear the mixer again. I hope it's not for me.

My brethren and I have been taken from the muffin pan and relocated to a counter. There seems to be a renewed flurry of activity. Excitement fills the air. I hear the baker say, “Now comes the fun part!” I feel a comfortable weight on my top as something creamy is being piled on. Is this what it feels like to go to a salon? I certainly feel spoiled, as I am being frosted and decorated. A quick peek in the reflection of the adjacent window reveals my embellishments. I am fabulous if I do say so myself!

I'm placed on a platter, just before I hear a terrible splat. One of my cupcake cousins has hit the floor; a sacrifice to the baking Gods. The sound of a dog licking the remains tells me that my comrade has not died in vain. I am set out amidst a chorus of “Oooohs” and “Ahhhhs” from the awaiting audience. No sooner has the platter hit the table when I am swept up by determined hands, my pretty paper dressing cast aside. I feel exposed and anxious with anticipation. This is what I was made for, this final moment. I hope I am all that he wished for! The last sound I hear, “Mmmmmm….” Yes I was.

Cognac Cashew Curls

With a little cognac, a pinch ginger and some chopped cashews, these crispy and buttery cookies, which are fantastic by themselves, will elevate your favorite ice cream to new heights. They are much like tuile cookies, with a thin, gooey batter that spreads a good bit during during baking. They can also be folded, rolled, or formed into small baskets to hold custard or ice cream. To shape these into spirals, you have to work quickly to fold them around the handle of a wooden spoon while still more than a little warm!

4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
¼ teaspoon ginger, ground
1/4 cup all-purpose flour, spooned and leveled
1/2 cup cashews, finely chopped
2 tablespoons cognac (or brandy flavored extract)

Pre-heat your oven to 375° F. In a medium saucepan, heat the butter, sugars, corn syrup, ginger and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and ground cashews until just incorporated. Stir in the cognac and let the batter cool just slightly.

Drop level teaspoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. I use two spoons because the batter is incredibly sticky. Do not underestimate how much the batter will spread; leave plenty of space between spoonfuls.

Bake until golden brown; about 10 minutes. The cookies will continue to cook a little more when you remove the sheet from the oven, but not significantly. If you want that “brown butter-caramel” crunch, let the cookies get golden to dark brown, not merely blonde. Blonder cookies will be chewier and milder.

If you want to form tubes, quickly wrap the still warm and pliable cookies around the handle of a wooden spoon and let set. If the cookies start to harden before you have shaped them all, return the pan to the hot oven for 30 seconds to soften.

If you choose to leave them flat, cool them on the baking sheets until firm, 6-8 minutes, and then transfer the cookies to wire racks to cool completely. (Slather some Nutella between two of these wafers… yummy!)

And speaking of yummy, for those of you who are not familiar with the Yummly smartphone app, you are missing a great cooking tool. Yummly was recently "Best of 2014" in Apple's App Store. Their unique search filters allow you to find recipes by taste, diet, technique, allergy, cook time, and more. You can then save your favorites to your recipe box with one easy click of the "Yum button" (like the one below this post!) Set up your taste profile with your unique preferences, diets, and allergies, then find your recipes and create a shopping list all in one app. Awesome, right?

Jolly Holiday Cashewmilk Eggnog

The holidays are not quite complete without tacky sweaters and eggnog. Yet many with lactose intolerance or casein sensitivity cannot enjoy this seasonal indulgence. And, those who have worked diligently through the year to eat healthier foods and lose weight may not want to! Not to worry; you can enjoy your beloved holiday treat without using highly caloric dairy products to do so.

How you ask? The folks at Silk (who originally brought us Soymilk and Almondmilk) have introduced Cashewmilk. Silk Cashewmilk has fewer calories than skim milk and is an excellent source of calcium and vitamin D. It is also verified by the Non-GMO Project and provides a lactose-, cholesterol-, soy- and gluten-free, plant-based alternative to milk. Cashews have a lower fat content per serving than peanuts, almonds, walnuts and pecans. They also have a high energy density and lots of dietary fiber. I actually prefer the buttery flavor to that of Almondmilk and find it to have a creamier, smoother texture, which lends itself perfectly to a milk-free eggnog that will not clog your arteries or ruin your diet.

4 cups Unsweetened Silk Cashewmilk
2 eggs
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
½ teaspoon cinnamon

Since raw eggs should not be consumed by pregnant women, young children, the elderly, or anyone with serious medical issues, due to the risk of salmonella or other bacteria. Using pasteurized eggs reduces this risk to a certain extent. While not a necessary step, this eggnog recipe entails cooking the egg yolks before mixing the other ingredients.

Separate eggs and set the whites aside (refrigerate if you are not using immediately). Pour 1 cup of Cashewmilk into a small saucepan and whisk in egg yolks, sugar and spices. Slowly heat the yolk mixture over low heat until bubbles begin to appear around the edges of the pan whisking occasionally. Remove from heat and place in a large measuring cup or small pitcher.

Add the remaining 3 cups of Cashewmilk to the custard and stir. Allow to chill in the refrigerator until ready to serve.

Before serving, whip the egg whites to stiff peaks. Gently fold the egg whites into the cooled Cashewmilk custard, and then use a whisk to fully incorporate the egg whites. This will ad body to the eggnog, but be careful not to over whisk as it will deflate the egg whites and the eggnog will lose its' frothiness.

Serve the Cashewmilk eggnog and top with freshly grated nutmeg. To make your eggnog even more "festive," try adding some bourbon, brandy, or rum. Mix the alcohol in well, chill your eggnog, curl up in front of a fire with your family and friends, and enjoy!

To learn more about Silk and Cashewmilk, sign up for the Silk eNewsletter at silk.com/signup to get updates and an instant coupon! For recipes and ideas, be sure to visit the Silk Cashew Milk Pinterest Board and the Silk Facebook Page.

While this post was sponsored by Silk, the opinions and text herein are my own.

Puttin' on the Schnitz' in Sandy Springs

Imagine my surprise to learn that there was an entire restaurant devoted to schnitzel! And, no, schnitzel is not a pop culture alternative to profanity; it is a boneless cutlet, pounded thin with a meat tenderizer, dredged in flour and beaten eggs, coated in breadcrumbs, and then fried. The perfect schnitzel is hot, crispy on the outside and moist on the inside just like those found at Atlanta’s 7 Hens restaurants.

Recently, 7 Hens held the Grand Opening of their second location in Sandy Springs where we were invited to learn the art of making schnitzel with owner, Michael Gurevich. Similar to the French dish escalope, schnitzel is actually quite popular in many countries, including Michael’s home of Israel where schnitzel is one of the most celebrated street food items. His goal is to establish chicken schnitzel as a mainstream food item as an alternative to burgers, pizza and burritos.

7 Hens uses locally-sourced, all-natural chicken from Mar-Jac poultry in Gainseville, Georgia whose chickens are humanely raised with no GMO, no steroids and no antibiotics; it is also Halal which is an significant distinction as well as an homage to Michael’s homeland and culture. “We believe in honest food and use the finest ingredients including trans-fat free canola-based oil, making our all-natural schnitzel quite healthy,” he adds.

Wikipedia lists 41 different ways in which schnitzel is enjoyed all over the world. Michael actually knows over 200, but he offers seven standard flavor profiles in his restaurants: American, Mexican, French, Italian, Chinese, Indian, and German. A rotating monthly special features schnitzel from other countries such as Greece, Thailand and Jamaica.

Making schnitzel is not complicated. There are, however, some important factors that affect how crunchy your schnitzel will be. The crunch defines the schnitzel so understanding how to make a crunchy schnitzel will help you achieve the most satisfaction:

1. The thinner the chicken cutlet, the crunchier the schnitzel. By pounding out (and tenderizing) the chicken, the more breading per bite relative to meat, thus more “crunch.” Over flattening your cutlet will cause the flavor of the protein to be lost. While pounding out the chicken sounds like an easy task, it took several attempts before I had achieved the “perfect” technique.

2. The breading mix matters. A supremely crunchy schnitzel begins with panko breadcrumbs. 7 Hens uses a proprietary bread crumb/panko mixed with a secret ingredient which, they believe, creates the ultimate crispy texture.

3. There is an art to coating the cutlets. First they are dragged through seasoned flour, and then quickly dredged in an egg wash before lastly being coated in the magical breading mixture.

4. Proper frying is essential. Obviously, the longer frying time, the harder the crunch is. Color is the best indicator; you want a beautiful, dark golden brown schnitzel. Not yellow, not orange; Golden Brown. There is definitely a learning curve to cooking schnitzel; my inclination was to pull the schnitzel out of the oil before it was done. Patience is key.

5. There is a trick to cutting the schnitzel for your sandwich. The cutlets are not a uniform size or shape depending on the lobe of the chicken breast and how it was pounded. Look for the best way to cut the shape to achieve two equivalent halves. This ensures that you have equal amounts of meat on both sides of the sandwich. Once your bread with its sauces and toppings are ready, the cut pieces are placed in the sandwich cut-side facing inward.  The sandwich is rolled in paper before being cut in half to keep all the fillings inside.

6. Eat it while it is hot! Schnitzel loses its crispiness the cooler it gets. Besides, it looks and smells so good you will want to devour it immediately!

We had so much fun and learned quite a lot. Special thanks to Michael for being such a gracious host and for his sharing his expertise in making the perfect schnitzel. With his passion and skill, there is no doubt that schnitzel will gain its place in the hallowed halls of American foods.

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

Cook's Warehouse Annual Holiday Gift Reveal

There are few things better than a leisurely Sunday brunch especially when someone else is cooking! This was the case this morning when The Cook’s Warehouse hosted its fourth annual Blogger Breakfast or rather Brunch replete with Private Label Champagne from Sherlock's Wine Merchant!

We were treated to cooking demonstrations by Chef Adeline Borra is a French raised and trained chef with a wine and food heritage who is the founder of Atlanta-based Ma Cuisine by Adeline, a gourmet company and cuisine consultancy providing private dinners, catering for special parties, and hands-on cooking classes. Chef treated us to homemade Hummus, delicate Burgundian Gougeres, Quiche Lorraine with a seasonal salad, French Crepes filled with Peach-Rosemary Compote and Raspberry Panna Cotta. A Strawberry Basil soup was a sweet and tangy beginning to our morning and Chef shared her recipe with us:

2 pints strawberries, fresh or thawed
3 - 4 fresh basil leaves, torn
1/2 cup sugar
1/4 cup water
Juice of 1 lemon

Macerate strawberries and basil leaves in sugar for several hours or overnight. Place strawberries, water and lemon juice in a blender or food processor and process until liquefied and smooth. Chill until ready to serve. Garnish with basil leaves and a fresh strawberry slice. Chef Borra also suggests adding a bit of champagne for an elegant cocktail.

We all shared a champagne toast in celebration of The Cook’s Warehouse’s 20th Holiday Anniversary and in between cooking demos, owner, Mary Moore, presented her Top 20 Gifts for the 2014 Holiday Season:

• Atlanta, Georgia & North Pole 100% Cotton Towels and Aprons by Cat Studio - $19.99 to $31.99 
• Carry On In-Flight Cocktail Kit - $19.99
• Spread THAT! or Scoop THAT! - $19.99 
• Vinnebago Thermos (available in white or black) - $29.99
• Wusthof 200th Anniversary 8-inch Chef’s Knife - Reg. $165 Sale $89.99
• The Coravin 1000 Wine Access System - $299.99 
• HOST Freeze Wine Glasses - $24.99 for set of 2
• SiftStir & RSVP Chef's Duster by the Everyday Gourmet - $15.99 & $19.99
• Joseph Joseph Garlic Rocker - $9.99 Black or Green; $14.99 Stainless 
• BLENDTEC Blenders – $379.99 to $649.99
• Lotus Grills (Compact & Portable) - $249.99 to $349.99
• Beautiful Briny Sea Sugars (Mexican Chocolate, Beautiful Dreamer (French Rose), or Spicy Orange Chili) - $17.99 each
• Darex Work Sharp Knife Sharpening System by Ken Onion- $129.99
• Delonghi Magnifica XS - Reg. $2,900.00 Sale $1,499.99
• MINIMAX by Big Green Egg® - $597.99
• JK Adams Concave Cutting Boards - $36.99 to $86.99
• Whiskey Wedge by Corkcicle - $14.99
• Trudeau Laguiole 6-piece Steak Knife Set in box - $99.99
• GarlicCone Garlic Peeler - $6.99
• Plant Nanny - $9.99

After the wonderful meal, we had the opportunity to mingle with fellow bloggers as we meandered and shopped making sure to snag some of the hot items suggested by Mary for friends and family. We each received a goodie bag including a GarlicCone Garlic Peeler, a 1/4 –pound bag of Thrive Coffee, a gourmet candy cane from Hammond’s Candies along with other kitchen items. Thanks so much to The Cook’s Warehouse for their hospitality and generosity!

Coke Zero Bacon Chipotle Jam

The phone rings. After quick hellos, entertaining expert, Beth Peterson introduces herself and says that the "Cookoff Before Kickoff" team sponsored by Coke Zero would be in Atlanta for the SEC Championship Game and was looking for a Atlanta food bloggers to help celebrate all that tailgating is in Atlanta. They would also like a local blogger to cook a dish in their home with her for a video segment. Barely had the words left her mouth when I replied, “I’ll do it.”

Having no idea what to expect, I made sure that the kitchen was immaculate (even more so than our usual spotlessness) and waiting for the entourage to arrive. The house was fully decorated for the holidays so I felt good about the seasonal backdrop. I was surprised (pleasantly so) that the “film crew” consisted of Beth; Bret, the cameraman; and, Larry, the “PR guy.” Beth brought supplies and we immediately set to work making “bacon jam” that would accompany pimento cheese crostini that Beth planned to serve at the rivalry recipe match-up that evening to represent the regional cuisine of Alabama who would be battling Missouri for the SEC title at the Georgia Dome on Saturday.

As we cooked we chatted and Bret filmed, stopping us occasionally to get a better angle or to rephrase the wording of a particular take. Before I realized an hour and a half had flown by! Beth and Larry had more work to do before the evening’s festivities and Beth left me to finish the condiment to bring that evening.

I must admit that I have always been impressed to see “bacon jam” on a restaurant menu; it sounds so impressive and intimidating. Yet, like with most recipes, it is relatively easy to make.

1 lb. bacon
1 onion, diced
4 cloves garlic, minced
¼ cup brown sugar
½ cup dried apricots, diced
¼ cup cider vinegar
1 can Coke Zero
1 - 2 tablespoons chipotles in adobo sauce, chopped

Cook bacon until crisp and remove from pan onto paper towels to cool. Drain excess bacon fat into a small dish and reserve. Add chopped onions and minced garlic to the bacon grease remaining in the pan and sauté until onions are translucent. In the meantime, whisk together cider vinegar and brown sugar and add to the onions.

Once fully incorporated, add in the apricots and 1/3 can of the Coke Zero and bring to a boil. We used apricots because hey are the nearest cousin to peaches which are not in season this time of year. Roughly chop the cooled bacon and add back to the pan along with chipotles and adobo sauce stirring to combine. Reduce the heat and simmer until the liquid is almost evaporated, then gradually add more Coke Zero, and continue to reduce.

Continue until all of the Coke Zero has been added and evaporated. Allow the mixture to cool and then pulse in a food processor (about 10 pulses) until combined but still a bit chunky. Allow to cool completely as mixture will continue to thicken. Serve with pimento cheese and crackers… or just a spoon!

As promised, I resisted the urge to devour the entirety of the jam and delivered the amalgamation to the tailgate festivities as promised. As you can imagine, it didn't last very long! In fact, the bacon jam was gone long before the pimento cheese and well before the accompanying crostini!

SUDIA & Chef Caitlin Present Low-Lactose Black Bean Soup

Over indulging during the holiday season is incredibly easy to do. Cheesy appetizers, creamy sauces, and let’s not forget the ice cream for dessert! Whether it’s a cold glass of milk, creamy yogurt or melty-gooey cheese, dairy foods are hard to resist and offer a powerful nutritional punch. Yet, all those dairy foods, while extraordinarily delicious, can be hard to digest even for those who are not lactose intolerant. Different people can handle different amounts of lactose, and there’s a solution to meet most needs in the dairy case – from lactose-free milk to dairy foods that are typically easier to digest.

We recently had the opportunity to learn more about lactose-intolerance and ways to reduce lactose intake at a Low-Lactose Creations Dinner with Chef Caitlin Steininger hosted by The Southeast Dairy Association, the National Dairy Council and Cabot Cheese. The Southeast United Dairy Industry Association, Inc. (SUDIA), who works with schools, health professionals, retailers, dairy processors and the public to promote dairy foods, has teamed up with Caitlin Steininger, a trained chef and food personality with a unique and inspiring approach to food, to create a one-of-a-kind “pop-up restaurant” featuring nine original low-lactose appetizers, main courses and desserts to promote LI-friendly dishes using real dairy products. It is important for those with LI to include small amounts of lactose in their diets to maintain a healthy lifestyle. Fermented dairy products are made using healthy bacteria to convert some or all of the lactose in milk into lactic acid. As a result, these dairy products are lower in lactose than fresh milk. These fermented dairy products include yogurt, sour cream, buttermilk, crème fraîche, and marscapone. Hard cheeses, too, are made only from milk protein and thus contain little or no lactose sugar.


The dinner, held in the beautiful loft-inspired kitchen known as The Third Space, started with the passing of trays of cheddar puffs with tomato jam and Parmesan shortbreads with fig jam. Chef Caitlin then demonstrated how to make her Black Bean Soup made with Greek yogurt and garnished with popcorn (recipe follows). A salad of peaches and green salad with toasted cumin dressing followed. We then sampled two main dishes: Roasted Chicken served atop of Garlic Mashed Potatoes with Arugula Pesto with aged cheese and Cheddar Grits Cakes with Shredded Beef And Red Eye Gravy using aged cheeses. A 3-course dessert round completed our evening with Chocolate Yogurt Cupcakes topped with Orange Marscapone Icing, Georgia Peach Preserve Sundaes, and Oatmeal cookies with homemade Horchata. And, if that wasn’t enough to convince us how amazing a low-lactose diet can truly be, Chef Caitlin made lactose-free hot chocolate and eggnog for the road!

The creamy Blender Black Bean Soup is incredibly easy to make and makes a delicious vegetarian, low-lactose dish:

2 15-oz. cans reduced-sodium black beans
½ cup Greek yogurt, plain
3/4 cup reduced-sodium vegetable broth
1 teaspoon coriander
½ teaspoon cumin
¼ teaspoon cayenne
Juice of 1 lime
2 cups popcorn, air popped, no butter
Kosher salt

Drain the black beans and add them along with yogurt, broth, spices and lime juice to the blender. Blend all the ingredients together until smooth.

Heat the black bean puree on the stovetop or in the microwave to the desired temperature. Serve the soup garnished with a handful of popcorn and one last squeeze of fresh lime on top to serve. This soup makes a wonderful appetizer served in shot glasses and again garnished with popcorn or freshly chopped cilantro.

Special thanks to the Cooking with Caitlin team and the wonderful folks from SUDIA for a lovely evening of learning and food!

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.