Happily Eating at The Capital Grille

The Capital Grill is one of Atlanta’s most distinguished steakhouses so you can imagine how thrilled we were to receive an invitation from our friend Milla Williams of Happily Eating to experience the restaurant. As soon as you open the front door, you notice the mahogany paneling and art deco chandeliers which add to the warm, elegant atmosphere.

As we gathered and chatted, the friendly staff came around with glasses of the restaurant’s signature cocktail known as a “Stoli Doli” which is Stolichnaya vodka house-infused with “Dole” pineapples. We were then treated to our choice of other drinks from their exclusive cocktail menu. I selected a Bohemian made with Absolut Apeach vodka, a splash of berry liqueur, and topped with chilled champagne and a fresh raspberry.

Soon plates of pan-fried calamari with fiery peppers, large plump garlic shrimp cooked and served in a small cast iron pans, and exquisite mini tenderloin sandwiches with mushroom duxelles and Boursin cheese arrived at the table. As we all took pictures, Chef Matt Stone ambled around the table describing the ingredients and techniques for each dish. We shared the plates as the attentive staff took our dinner orders. Selecting an entrée proved more difficult than you might think.

The Capital Grille, located at Perimeter Center West in Dunwoody, has a wide selection of steaks to choose from: ribeye, New York strip, filet mignon, and porterhouse. Long before their steaks ever touch the grill, they are meticulously dry aged for at least 18 days to achieve their incomparable flavor and texture. After which, each steak is hand-carved by in-house butchers to exacting standards. An intensive process to be sure. I opted for my favorite cut: a porterhouse which is the best of both worlds; a succulent filet mignon and a tender, meaty, bone-in strip steak.

My steak was a generous 24-ounces which I could have happily shared with a dinner partner! There were several menu options for non-steak-eaters such as the Chilean sea bass in mushroom soy broth, sashimi-grade, sesame-seared tuna and seared citrus-glazed salmon.

Our entrees were served with truffle fries with Parmesan that were crispy and not overly truffled; soy-glazed Brussels sprouts with large chunks of pork belly were nicely caramelized; and, fantastic lobster macaroni and cheese with huge pieces of lobster throughout.


We were still licking our lips from the tender portions of beef as plates of dessert samplers arrived. We all gave a collective satiated sigh, but no one could resist the trio of treats set before them which included classic crème brûlée with seasonal berries, a decadent flourless chocolate espresso cake with cocoa powder and fresh raspberries, and their signature individual cheesecake with a brûléed top served with fresh berries. We were also treated to cups of cappuccino the size of cat’s heads. For a group claiming to be full from their delicious meal, those desserts disappeared faster than a buttered bullet.

We extend our sincere thanks to our gracious hostess Milla Williams for coordinating such a lovely evening and to the staff at The Capital Grille for their courteous and attentive hospitality who showed us the true meaning of Southern hospitality.

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

First Fresh Toads In The Hole

The name “Toad in the Hole” always conjures images of Arnold Lobel’s besties, Frog and Toad, and their adorable adventures. Two of my favorite stories are “Spring” in which Frog tears off the pages of Toad’s calendar to persuade him to get out of his bed to admire the beauty of spring; and, “The Corner” in which Frog tells the story of his search for Spring around every corner until he finds his parents working in their sunlit, newly-sprouted garden.

This was the recipe that raced to mind when a delivery of First Fresh Chicken Sausages arrived at the door yesterday. The sausages are made using Old World traditions of European sausage combined with the healthy benefits of locally grown, farm fresh ingredients.

While Americans usually refer to “Toad in a Hole” as an egg cooked in the hole cut out of a piece of bread, in England, it means sausages cooked in a Yorkshire-pudding-type batter. The English version is more whimsical, and of course more traditional similar to its playful cousin “Pigs in a Blanket.” With both St. Patrick’s Day and the first day of Spring occurring in the same week, this seems like the perfect time to make this traditional British dish and a great way to feature these amazing products.

6 - 8 links of First Fresh Chicken Sausage links or other breakfast sausage
1 cup of all purpose flour
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard powder
3 eggs, beaten
1 cup milk
1 tablespoon melted butter
1 tablespoon vegetable oil

The First Fresh Chicken Breakfast Sausage browns
 beautifully in the pan and retained its juiciness
 throughout the entire cooking process. The spicy flavor
 lent itself wonderfully to the delicate batter.

Coat the bottom and sides of a casserole dish (8"x12", 9"x9" or 2 - 5"x8") with vegetable oil or non-stick cooking spray.

Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 400°F.

In a large bowl, whisk together the flour with the salt, pepper and mustard. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand while sausage cooks and oven preheats.

Heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and lightly brown them on at least a couple sides.

When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes. Don’t open the door to the open to prevent the batter from deflating. The batter will rise quite a bit. It is done when the batter is puffed and golden and the sausages are nicely browned.

When done, serve immediately with the knowledge that the dough will collapse as it cools. An assortment of mustards, jams and perhaps a fried egg will be nice accompaniments.

Checkout more delicious recipes using First Fresh Chicken Sausage from my fellow members of the Atlanta Food Bloggers' Society:

Grilled Italian Chicken Sausage - Beef & Chocolate
Chicken Sausage and Fennel Soup - The Sophisticated Caveman
Deep Dish Chicken Sausage Pizza - Shana Was Here
Herbed Biscuits with Chicken Sausage & Pimento Cheese - Happily Edible After
Cojita Omelets with Chicken Sausage & Tomato Hash - Front Porch Gourmet
Chicken Sausage Meatloaf - Atlanta Food Critic
Chicken Sausage & Olives with Wild Rice - Do.Food.Better.
Ricotta Gnocchi with Pesto & Chicken Sausage - The Cardigan Kitchen

Disclosure: We received samples of this product as members of the Atlanta Food Bloggers' Society. 
While the products we sampled were complimentary, the opinions included herein are honest and unsolicited. 

Irish Chef Cooking “Green” in Downtown Atlanta

Each March, as St. Patrick’s Day approaches, there seems to be intense focus on Irish cuisine. Chef Thomas McKeown, executive chef of downtown’s Hyatt Regency Atlanta, has taken some of his favorite recipes from his home country and added a Southern flair using sustainably-grown ingredients. He has prepared a special menu for diners looking for an authentic St. Patrick’s Day experience.

Source

While Chef McKeown was born and trained in Ireland, his love for all things green goes beyond his Irish roots. He is dedicated to serving local, healthy and responsibly raised ingredients. He has started Community Supported Agriculture Programs (CSA) in Atlanta, spends his free time at the Peachtree Road Farmers Market and serves on the Advisory Board to Southeastern Sustainable Livestock Coalition (SSLC) which promotes the importance of supporting humane and sustainable farming in the Southeast.

Chef McKeown shared one of his favorite “green” recipes. Colcannon is a healthy dish that has a long history in Irish culture including several songs that have been written about it. Interestingly, colcannon (which sounds even better in an Irish brogue) is usually served on Halloween which in Ireland is also known as “Colcannon Night.”

Source

Colcannon with Bangers and Mustard Sauce
2 pounds fresh Irish Bangers (about 8 pork sausages)
2 pounds Yukon Gold potatoes, peeled & diced
4 tbsp. butter, diced
1 cup heavy cream
1/2 cup whole milk
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
2 cups baby kale (collards, cabbage or chard may be substituted)
1/2 cup bacon, cooked and chopped
2 teaspoons grainy mustard
Chopped parsley for serving

Preheat oven to 450° F. Heat large pan with medium heat. Coat pan with oil. Once oil is hot, add sausages and sear on both sides until golden brown. Finish in the oven for 10 -12 minutes. Chef McKeown recommends supporting great local butchers like Pine Street Market who use sustainably farmed meats in their products.

Meanwhile, place potatoes in large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 - 25 minutes. Drain potatoes in colander and return to saucepan. Cover for 5 minutes.

Add butter, ½ cup of the heavy cream, milk, and a 1 tablespoon of salt and pepper. Beat the potatoes in the pan with masher until smooth and creamy. Once creamy, fold in the bacon and kale. The greens will wilt from the heat of the potatoes, cooking them perfectly. If you can’t find baby kale, you can use greens that have been lightly blanched in their place. Adjust seasoning accordingly.

Drain excess sausage fat and place the pan over medium heat. Add the remaining 1/2 cup heavy cream and reduce heat, whisk in mustard. Stir until fully combined and thick then remove from heat and prepare to serve. Mound a generous portion of potatoes on plate and top with sausages. Spoon mustard sauce over and sprinkle with fresh chopped parsley.

For those of you who have no interest in cooking on St. Patrick’s Day, head over to Sway Restaurant at the Hyatt Regency Atlanta and let Chef McKeown satisfy your Irish cravings with his Southern Colcannon and Pine Street Market Bangers, Skillet Baked Irish Soda Bread with Kerrygold butter, and Beer Battered Shrimp with Spicy Aioli.

Crack the Code with Whole Wheat Kheer

Food truly is a universal language. We have met so many new friends through recipe posts, social media shares and food-related events. It is always fun to follow their culinary adventures and learn from their perspectives. Several years ago, I became Facebook friends with another Atlanta food writer, Nandita Godbole of Curry Cravings, and am excited to have reviewed her newest cookbook (actually the second edition of) “Crack the Code.”

In it, she breaks down Indian cooking using her own secret formula: a six-tier system in which ingredients are organized by the order they are best introduced into the cooking process. Recipes start with tier 1 which includes spices that need to bloom, tier 2 adds ingredients that need longer cooking times, tier 5 brings in the main component (usually the protein), while tier 6 layers on the finishing touches and garnishes. The essential principle is that there is a time and place for each ingredient in every dish.

In all honesty, I have always been very intimidated by Indian cooking, but with easy access to so many of the ingredients used in traditional Indian cuisine, we have been trying more dishes at home especially the hearty dal which is perfect for cold wintery weather. When I gave up sweets for Lent and was searching for a healthy alternative to satisfy my sweet tooth, I turned to Nandita’s cookbook for ideas. Bingo! In it, I found her recipe for cracked whole wheat kheer made with cardamom and almonds which makes for a hearty breakfast or a tasty dessert. I adapted her recipe to use bulgur wheat which requires less cooking time (and patience) and added some dried apricots for a little extra natural sweetness.

Whole Wheat Kheer with Apricots
1 tablespoon clarified butter
1-2 pods of green cardamom
1 cup bulgur wheat, rinsed
¾ cup water
¾ cup whole milk
3 tablespoons brown sugar
2 - 3 tablespoons almonds, chopped
2 - 3 tablespoons dried apricots, raisins or other dried fruit, chopped

Heat the butter in a saucepan over medium heat. Once melted, reduce heat to low and add the cardamom to the pan to bloom. After about one minute the cardamom should be fragrant and have released the flavor into the butter. I left the cardamom pods in the pan to maximize the flavor, but you could take it out here if you prefer more subtle spice. Either way, the pods are not really edible.

Add the rinsed bulgur to the butter in the pan and increase the heat to medium. Stir the bulgur in the butter for 2-3 minutes until fully coated and glistening. Add water to the pan and bring to a boil. Lower the heat, cover the pan, and allow to simmer for about 8 - 10 minutes to fully cook the bulgur.

Uncover the pan and add the milk. Continue to simmer until the milk is reduced. Add the sugar, dried fruit and almonds, and continue cooking until the sugar is dissolved stirring occasionally to prevent sticking. When the dish has reached the desired consistency, ladle into serving bowls and dig in!

To learn more about Nandita and to order her new cookbook, visit her blog, Curry Cravings Kitchen. You can also find her Crack the Code e-cookbook on iTunes.

ATL Airport District Restaurant Week Starts Saturday, March 12th

The first ever Atlanta Airport District Restaurant Week starts this Saturday! The diverse restaurants of the newly rebranded destination marketing organization (formerly Meet College Park and Explore East Point) will feature $9, $19 or $29 prix fixe menus and fabulous discounts.

Throughout the nine-day culinary event, the Atlanta Airport District will offer a glimpse of the variety of charming restaurants and talented chefs that the cities of College Park and East Point have to offer. College Park and East Point are home to Hartsfield-Jackson Atlanta International Airport, the Georgia International Convention Center, more than 8,000 hotel rooms and is the corporate headquarters of Porsche and Delta Air Lines.

Atlanta Airport District Restaurant Week is the perfect time to explore the area’s culinary excellence. Several bloggers were invited for a sneak preview of some of the menu items that will be available during the week. Here is a rundown of the offerings for four participating restaurants:

Our journey began at the Convention Center where the AAD offices are housed. As we arrived, we were greeted by Alexia Ryan, a.k.a. “The Beer Girl” who shared three of her favorite beers on tap from her Hapeville Bottleshop; Creature Comforts’ “Tropicalia,” Reformation Brewery’s “Providence” and Red Brick Brewing’s “Vanilla Gorilla.” We sipped our brews before boarding a posh bus which would take us to our next four stops.

The first stop was Urban Foodie Feed Store which operated as an old-school feed store for 80 years and still shows signs (literally) of its former life has been converted into a hip and stylish restaurant where we were greeted warmly as plates of Kale Caesar salad with grit croutons, fried green tomatoes with red pepper coulis, and black bean hummus along side the crafted cocktail known as “KB Lemonade” an ode to a dear friend, made with fresh lemon juice, rosemary simple syrup, and Tito’s vodka.

Our next stop was The Pig and The Pint where we were greeted by co-owners Dennis Maguire and Chef Michael Broom. Dennis told us a bit about the place and the drinks, while Chef Michael brought out plates with a hat-trick of Southern favorites: saucy smoked ribs, housemade smoked trout dip and tiny red velvet cupcakes topped with Amaretto-pecan buttercream. So good!
Kafenio was our next stop. In Greece, a “kafenio” is a traditional family-owned coffeehouse which usually serves as the social center of a community. That is exactly the kind of establishment that Johnny Gianoulidis was hoping to create when he opened his quirky little cafe in College Park. After sampling his gyro wrap, spanakopita, and baklava, it is easy to imagine this place becoming the favorite spot for pilots to sip some espresso between flights or students to do homework after school.

On our fourth and finally stop, we made our way to the East Point Corner Tavern (the sister restaurant to their Little 5 Points and Edgewood locations). The walk up a flight of stairs gives the bar a speakeasy feel with a full length bar and dark wood tables. Like any good pub, there are pool tables; five regulation pool tables to be exact, and karaoke (rumor has it you might catch my friend Mike singing some sultry John Legend on occasion) on Saturday nights at 10pm. When you go you must try “The Carpetbagger” burger, a bleu cheese stuffed hamburger patty that is battered, fried and dipped generously in Buffalo-wing sauce (What?!). For those who are a little less brave the Turkey Melt with house roasted bird and cheddar on Texas toast is a worthy choice. Of course, what is a bar without its signature cocktail? EPCT has a Bourbon Cowboy made with rye, root beer, bitters, flamed orange and nutmeg that will most certainly wet your whistle. I would definitely go back for that.

With bellies full, we waddled to the bus and headed back to the Convention Center to retrieve our cars. We had one last surprise waiting for us – beer swag!! Yes, the Beer Girl had a bottle of Monday Night Brewing’s “Cinnamon Cocoa Drafty Kilt” waiting in a neoprene cooler from the Atlanta Airport District folks. Sweet! Promising not to drink the jaunty Scotch ale on the way, we headed home, vowing to return very, very soon!

Head over to the Atlanta Airport District starting this Saturday (through Sunday, March 20th) and explore some of College Park and East Point’s fabulous dining destinations just minutes from downtown Atlanta!

Disclosure: Thanks to Phase 3 PR for the inviting me along on this Tweet-up. While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.

Cheesy Cauliflower, Leek & Mushroom Strata

We aren’t sure what it is about a strata that makes it such a revered comfort food; maybe it’s the added warmth of the oven on a cool day or maybe it is the nostalgia; the yearning for a simpler time when a simple dish made with modest, unpretentious ingredients. Either way this toasty, cheesy casserole with delicate flavors of leek, cremini mushrooms and cauliflower layered with bread and sharp cheddar cheese will make you feel all cozy inside like being wrapped in your favorite blanket.

While we used these particular ingredients in order to compete in the “Chopped At Home” Challenge sponsored by the Food Network and Sargento®, you could use almost any vegetable combination that strikes your fancy. The addition of some sausage or chicken would be quite tasty as well.

Like a bread pudding, there are several types of casseroles based on the technique of soaking leftover bread in broth, milk or custard and then baking until the inside layers are soft and creamy. While the lines between these dishes can be blurry, the main difference lies in the kind of soaking liquid that is used.

A strata is made by layering bread slices and adding eggs and milk (usually more eggs than milk) giving them a consistency and flavor akin to quiche. A panade is a soupy casserole made with chicken or vegetable broth resulting in a savory dish similar in consistency to spoon bread. Panade is sometimes compared to stuffing in which the quantity of liquid is reduced to equal the volume of bread and other ingredients. Lastly, bread pudding is also made with eggs, milk or cream, and bread, but has a denser, softer custard with a milkier flavor (due to a more equal ratio of eggs and milk). Stratas and panades are typically savory, while bread puddings can be sweet or savory. These homey casseroles can be served at breakfast, brunch or as a side at dinner time. They also make the perfect potluck dish.

1 8-oz. package of cremini mushrooms (a.k.a. baby portabellos)
3 cups cauliflower florets
1 large fresh leek, chopped
3 tablespoons unsalted butter
6 large eggs
2 cups milk
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
6 cups crusty stale bread, 1” cubes
1 cup cheddar cheese, grated

Blanch and drain cauliflower removing as much liquid as possible.

Cook mushrooms in butter in a large heavy skillet over moderate heat, stirring for 3-4 minutes. The mushrooms will release a good bit of moisture. When the moisture has cooked off, add the chopped leek and continue to sauté for another 3-4 minutes until leeks are soft and tender. Stir in cauliflower, then remove from heat.

Spread half of the bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with half of the vegetable mixture. Sprinkle with half of the cheddar cheese. Repeat layering ending with cheese on top.

Whisk together milk, eggs, mustard, nutmeg, salt and pepper in a large bowl and pour evenly over strata. I use a sheet of plastic wrap to gently press down on the ingredients (so the bread soaks up the egg mixture) before adding the top layer of cheese. Chill strata, covered with plastic wrap, at least 2 hours (or overnight) for bread to absorb more of the liquid.

Remove the strata from the refrigerator and let stand at room temperature for 30 minutes. Before cooking. Preheat oven to 350°F.

Bake strata, uncovered, on the middle rack of the oven until puffed, golden brown, and cooked through. Depending on your oven this should take from 45 to 55 minutes. Let stand 5 minutes before serving.

Princi Italia Atlanta - Midtown's Italian Gem

Because we so frequently cook and eat Italian dishes at home, it is rare that we go to an Italian restaurant which is why it was a treat to attend a blogger dinner at Princi Italia in Midtown with my fellow food bloggers.

The location is perfectly situated on the corner of Crescent Avenue and 12th Street with large picturesque windows and blonde-wood décor lend a warm Tuscan farmhouse feel to this quaint Italian bistro. We were greeted by friendly staff and immediately seated in the tradition of true Italian hospitality.

Soon antipasti plates of Meatball al Forno and Tomato & Basil flatbread arrived. The meatballs were large and flavorful and the flatbread while simple was expertly orchestrated. Plates of pasta (primi) followed: Fettuccini Di Mare, Tortellini Fonduta and Shrimp Amalfi an Italian riff on the Southern favorite shrimp and grits.

A course of insalata came next with a classic Caprese topped with pesto and a light arugula salad topped with locally made burrata; again simple and perfectly composed.

No sooner had plates been cleared when entrée dishes (secondi) began to appear at the table: a Grilled Chicken Pizza with pears and goat cheese was a surprise, while Chianti-Braised Short Ribs with fingerling potatoes was a hearty addition.  The highlight was the housemade Orecchiette with Italian Sausage (also housemade), rapini and chili flakes generously dusted with Parmesan.

We all loosened our belts as two decadent plates of chocolate were delivered to our table: the first was Princi’s signature Tiramisu with layers of chocolate cake soaked in dark rum and mascarpone cream, chocolate shavings & leghorn sauce; and, the second was indulgent chocolate truffle bars like Kit-Kat bars on steroids with raspberries snow-capped with powdered sugar. Both made excellent finales to a wonderful sampling of Italian dishes.

We said our good byes and headed off into the night with full bellies (and validated parking tickets – a treasure in Atlanta to be sure,) each of us vowing to return in the very near future! Thanks to Princi Italia located at 77 12th Street for a fabulous evening!

Disclosure: I attended this dinner as a member of the Atlanta Food Bloggers' Society. While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.