Notes Into 2010

After a long break from the holidays, I decided to enter into 2010 just with some notes. Nothing too extraordinary; just some observations as I left 2009 on a rather quiet note compared to previous years.

Most Notable Indulgences of the Holiday Season

My Mother's Sweet Potato Casserole
I have had many versions from different parts of the country, and I admit: the south has the most flavor.

Homemade Bread
7-Grain has been my favorite thus far, and I am not saying that because I am a health nut. If you have not made your own bread yet, please do. You will amaze yourself.

Georgia Wine: Tiger Mountain's Tennat, Petit Manseng and Wolf Mountain's Chanteloup
We went completely local on the wine this year and it was definitely worth it.

Georgia Beer
We got into Sweetwater Beer lately.

Chocolate Whiskey Tart
I officially made this a personal tradition.

See's Chocolates
My family should have just bought me two boxes alone.
http://www.sees.com/

Chocolate Cake, Raspberry Filling, Vanilla Frosting From Henri's
I almost became sick because I ate so much.

Vanilla Cake, Chocolate Filling, Chocolate and Blue Frosting From Henri's
So good we had to buy another.

Mussels
Black Diamonds.

My Father's Traditional Oysters Rockefeller From Connecticut
Did not even know Connecticut had oysters.

Williams Sonoma Cranberry Orange Relish
I know, I know. The family is not much into homemade cranberry sauce so we stick to this. Its so good though.

Williams Sonoma Pumpkin Pecan Butter
I can and will eat this from the jar.

Spinach Dip
Another new personal tradition.

Steak from Findley's Meat Market
My mouth just waters from visioning it again.

Old Mill's Crab Cake
Full of peppery flavor. A must try if you are in north Georgia. They make some killer shrimp and grits too.
http://www.acwortholdmill.com/

Pear Salad
Ina Garten had it right on this recipe.
Endive, Pear, and Roquefort Salad

Homemade Cheese Balls
So much fresher than store bought brands.

And...

Buckeyes
A tradition from the great state of Ohio. So very easy and makes so very many, I had to split this project into two nights. Enjoy!

1 1/4 C Butter
1 X 18 oz. Jar Creamy Peanut Butter
7 C Sifted Powdered Sugar (Approximately 1.5 lbs.)
6 C Semisweet Chocolate Chips
3 T Shortening
Processor, Blender, or Mixer
Wax Paper

Process butter and peanut butter until thoroughly blended.


Add 3 C powdered sugar and blend until smooth.

Gradually add remaining powdered sugar in 2 batches until mixture pulls away from the sides.

Shape into 1 inch balls.

Cover and chill or freeze for at least one hour.


Combine chocolate chips and shortening in top of double broiler.

Bring water to boil and then reduce heat to low.

Cook chocolate until melted. Stir occasionally.


Remove pan from heat and leave chocolate over the hot water.

Take chilled balls out of freezer and using wooden pick, dip each ball into chocolate. Coat 3/4 of the ball.

Place on wax paper.

Smooth wooden pick holes and let stand until chocolate solidifies.

Store in at room temperature, fridge, or freezer.

Place: Patak Meats

I too, took a little holiday break from confessing...

Patak Meats: A Little Piece of Europe in the Middle of Nowhere

As some of you may know, I have been more than determined to find European products ever since I started traveling to Europe in my teens. In fact, I have been ueberambitious. I could make a laundry list of imports I have already found as well as items I have yet to discover. I just cannot get enough of the local foods, delicacies, packaged products, recipes and the traditions that I have experienced in my travels so far. I am still looking out for Dr. Oetker’s Ristorante Pizza to hit the southern United States, and I will pay $12 for German honey. Yes, I am that bad.

My father works with many Europeans and mentioned to me about this butcher shop called Patak Meats which is about 20 minutes away from my current residence. He mentioned to me that Patak Meats is a genuine European butcher shop, but I was slightly reluctant to believe it at first. I was once again terribly mistaken. Located around the corner from the Dogwood Golf Club in Austell, Georgia, this Fleischeri (I feel this is slightly more appropriate) has and continues to attract many European ex-pats from all over the metro area and beyond.

I could not help but notice the long line we were about to wait in as we pulled up to the parking lot. Apparently, Patak Meats is only open one Saturday a month on a regular schedule so there were many Monday through Friday workers on the scene. In any case, I instantly got more excited to see why these people are waiting so long.

It was well worth it. Not only does this Fleischerei sell a wide variety of European meats, it also supplies many western European packaged goods, some of which I have not seen in six years. The owner must have many close friends across the pond. Everything from your average Bratwurst to Bangers to Kielbasa, they make it. I got even more excited when I saw Weisswurst, something that was offered to me when I visited a close friend of mine in Munich as well as Kasseler Rib. Unfortunately, I am mostly mentioning German meats, but they truly have an extensive library of Italian, Polish, Hungarian, Czech, and Swiss meats. They even have Head Cheese, Bloodwurst, Pate, and Truffles.

What is even better is that the prices for all of these delicacies including the packaged imports are cheaper than your corporate grocery stores. Unlike New York, there are very few authentic “delis” in the Atlanta area, so this meat haven has very little competition. Even if it did, the genuine quality and their charming customer service would outdo any other Atlanta location.

I could go forever about how I saw more things like Stollen, the real Italian Panettone, chocolate liqueurs, Alpine honey, herring, European juices and of course, Kinder Eggs amongst other things but this little shop in almost in the middle of nowhere in Georgia practically astonished me.

But the real question is, how does everything taste? We definitely purchased more than we could eat in a week, but we only tried the Weisswurst, Prague Ham and Czech Salami so far. Overall, all meats tasted like they were produced with extreme care and the flavors are so flagrant that you can smell them from a good distance away. We properly cooked the Weisswurst before noon, the Prague Ham was not too fatty, and the Czech salami tasted juicy and not too salty. I cannot wait to get my hands on the Bratwurst, but we are saving those for a special occasion.

If you love meat, a little homesick for some fresh European food, or you live in or around the “Empire of the South”, than I strongly suggest you make your way over to this little piece of Europe in the middle of nowhere. Depending on the day you visit, it is well worth that line.

Pictures will come soon, trust me.

Patak Meats
4107 Ewing Road
Austell, GA 30106
770.941.7993
www.patakmeats.com

Schoko: Vergani Pralines

Vergani Holiday Pralines

I detest buying the same thing all the time, and this Vergani holiday bag filled of various chocolate pralines from Italy was such a pleasant new finding. I did not know what I was getting into, but I had no fear after realizing the company has been around since 1881.


I thought these morsels were filled with only solid milk and dark chocolate. I was terribly mistaken. In this 500g bag includes five different kinds of hazelnut cream pralines with crushed cocoa beans, cereal, nougat, hazelnuts as well as the occasional milk cream praline with cereal. If I was not careful, I could have demolished half the bag in one sitting because I liked these so much. However, I have better things to do with my time and wanted to save these for all it was worth.


Favorites? I could not get enough of the milk cream with cereal and hazelnut cream with nougat pralines. They simply fit with coffee like white on rice. I even noticed on the website (www.vergani.it) that you can even purchase bags of individual pralines, but I think I have to actually go to Italy to indulge in that luxury.

Vino: Saint Esprit 2007 Côtes-du-Rhône

Saint Esprit 2007 Côtes-du-Rhône

I have been on a personal search for a very smooth Côtes-du-Rhône for quite some time now. I even came to the conclusion that the smoother one is, the more expensive it tends to be. However, I managed to find this 90 Point Côtes-du-Rhône at $11 and be slightly impressed.

Overall? Smooth but only at the finish. Can also eventually become a little too bitter over time so I would say this one is a pop and pour kind of wine.

Flavors: Full-bodied oak, peppercorn, various red berries, and tannin slightly similar to a Syrah.

Food: Beef, lamb, veal, pork, and roasted chicken.

Price: I noticed an odd variety of prices from $8 to $17, but I managed to find this one at $11.

Try? Absolutely. One of the smoother but yet cheaper Côtes-du-Rhônes I have tried in the past, so I think its worth a shot.

Fromage: Isigny Ste Mere

Isigny Ste Mere from Normandy


I picked up this French Brie on my way home and will definitely be back to pick up some more.

Who: Isigny St Mere from Normandy

What: Buttery, double cream, coastal French Brie

Where: Normandy, France but also import to the United States.

Best Partners: Preserves! I would even match it up with some cranberry relish if you are in a Turkey Day mood.

Wine: I enjoyed it with a Chardonnay, but I think this could go both ways depending on what you are serving it with.

First Thoughts: Fruit and Butter.

Price:: It was on sale for $6.99 for 12oz. Usually $12.99.

Wanna know more? Check out the site here.

Searching for Thai Take Two and White Chocolate Passion Fruit Scones

Place: Searching for Thai Take Two at Thai Star Café

I drive by Thai Star Café, this small restaurant on my daily commute and finally thought enough was enough. Sometimes I do not know what I would do without Pad Thai. I was not so sure if I made the right decision as I pulled into the parking lot, but once I saw the neon Singha beer sign on the window, I knew it was worth a shot.

The restaurant itself looks a little like a combination between a basement and an Asian grocery store. The corner next to the register lies imported Thai goods from fish sauce to curry paste to Thai noodles. I had an extreme urge to get chicken satay and coconut soup in addition to my noodles, but I do not think I could stomach all of it for the evening. I was determined to grade the noodles.

The verdict? It was the closest to the Thai noodles I would get from Charm NYC on West 96th Street and Amsterdam, but does not beat the Woodside Wonder, Sripraphai. The dish needed just a little more sauce and a little more spice to it but overall tasted what I would consider authentic.

The polite customer service assured me that I will be back hopefully to eat the rest of the menu.

Thai Star Café
1155 Hammond Drive
Sandy Springs, GA
770.817.9800 Phone
www.goforthai.com


Schoko: White Chocolate Passion Fruit Scones

I purchased three Ritter Sport Sommersorte white chocolate bars while I was in the German-North Georgia town, Helen a couple of weeks ago and wanted to do something with it since it probably was going to get old very soon.

I was desperately craving scones around the same time and decided to put two and two together with a scone recipe from my friend in England. I am not sure where he got it, but I did have to make some slight changes to get it where I wanted it. In the end it tasted perfect. I chopped up the chocolate to where the scone tasted of passion fruit but just enough to leave chunks of white chocolate melting in your mouth.

The only reminder I would give to this recipe is not to knead the dough too much or the texture will end up slightly compressed.


Makes 3 Large or 6 Small Scones

1 ½ C Flour
Pinch of salt
1/4 C Unsalted Butter, cut into small cubes
1 Ritter Sport Chocolate Bar, 100g chopped. I used the Sommersorte but you can use any to your liking.
2 T Sugar
½ C Milk

Pre-heat oven to 425 Degrees Fahrenheit. Grease baking sheet.

Mix flour and salt. Pour cubes of butter into bowl and rub into mixture using your hands or a large fork until blended like a cornmeal.

Stir in chopped chocolate bar, sugar and milk until mixture forms into a soft dough.

Bring dough onto a floured work surface and very lightly knead. Pat into a round and divide into three or four round portions with hands. Place on baking sheet and lightly brush scone surface with milk. Sprinkle with sugar.

Place in oven for 15 minutes until risen and golden brown.

Cool and serve with butter and clotted cream if desired.

Vino: 2008 Muirwood Chardonnay

I am honestly a little sensitive when it comes to my opinions and wine. I do not know why, because my friends will turn to me when it comes to the choosing. In any case, I thought I would start sharing a few finds as well as some all-time favorites and disasters.

Vino: 2008 Muirwood Chardonnay

Supposedly, this Monterey Chardonnay is considered the best selling at a local wine shop I visited this past weekend.

Overall? Okay. I personally do not like hints of vanilla in Chardonnay, but I will give points for it having full body and a smooth finish to it.

Flavors: Tropical flavors, pear, hazelnuts, and personally I sensed a vanilla aroma but that could have been because of the hazelnuts. The label included pineapple, but I could not detect it the entire time tasting it. Maybe my palate was dead that evening.

Food: Because of its distinct taste, I would have to accompany this with pasta or poultry. If you do not like dry Chardonnay, this one is for you.

Price? An average of $11.00 so definitely a moderately low price.

Try? If you want a Chardonnay with its own character then go for it.

Cheese Star of the Week: Cypress Grove

Cypress Grove Lamb Chopper, Cheese Star of the Week

Who: Aged Sheep's Milk Cheese

What: A mild, buttery, soft but yet firm pasteurized cheese.

Where: Mostly in Europe but some made in New York.

Best partners: Fruit from melon to berries as well as prosciutto.

Wine: The label suggested a rose, but personally this would also go well with the whites, such as a riesling or even a crisp chardonnay.

First thoughts: Grilled Cheese!

Price: Approximately $20.00 per pound.

Pic from Curd Nerds

Chocolate: Mug Chocolate Cake

Chocolate: Discovery of Mug Chocolate Cake

I discovered this recipe through a daily chocolate blog, little did I know this little microwave creation has spread through the internet for quite some time now. I am not a fan of baking with the microwave, but this recipe is honestly fun and fast.

If you thought you could not bake or have the patience for baking, speak no more. This recipe is as easy as making hot chocolate so you are bound to impress your children, loved ones, or maybe yourself Even though most recipes measure it for one serving, I highly recommend devouring the whole thing if you are seriously craving chocolate (or stressed out for that matter). Otherwise, this cake is a perfect dessert to share or split into two mugs before placing in the microwave.

You can even give it more variety by scooping ice cream, icing, or chocolate fudge on top. If you are looking for a replacement for the chocolate chips, you can substitute with chips of your choice such as white chocolate, butterscotch, peanut butter, toffee, nuts, anything I even noticed one blogger mentioning splashing in a little brandy for more of a pudding effect.

In any case, have fun with it!

Mug Chocolate Cake
4 T Flour
4 T Sugar
2 T Cocoa
1 Egg
3 T Oil
3 T Milk
1/4 t Vanilla
3 T Chocolate Chips (or any optional additive) Icing, Chocolate Fudge, or Ice Cream (optional) Large coffee mug or two medium mugs, if sharing Plate or large saucer

In coffee mug, mix all dry ingredients.

Add egg and mix well. Add oil, milk, and vanilla until well blended.

Stir in chocolate chips.

Place plate or saucer under mug and insert into microwave for 3 minutes at high heat. If sharing, pour half of the mixture in each mug before placing into microwave.

Remove from microwave. You can eat out of mug or remove cake onto saucer. Pour icing, fudge, or ice cream over cake. Enjoy!

Photo by ABC Net

New Version = New Confessions

I have been lacking serious inspiration lately so I decided to make a drastic change to the confessions I post.

Chocolate

Cheese

Wine

Need I say more? Confused? Stay tuned.

Recent Cravings and the Recipes that Follow Them

Craving Recipes

Probably like everyone else, my palate has been rapidly changing with the weather: Figs, red wine (finally), oatmeal, dark chocolate, goat cheese, sweet potatoes, risotto, and prosciutto. I saved this recent Bon Appetit recipe, because I was itching to do this so-called “stuff and wrap” technique with their prosciutto-wrapped chicken breasts with taleggio cheese. Unfortunately, I did not use taleggio and used asagio as a replacement. After all, I am not back in New York, but it continued to satisfy my palate. The prosciutto naturally kept the chicken moist, salty and tender as the cheese melted inside the meat. Definitely a must try if you want to creatively work with your ordinary chicken.

Want to know how? Check it out on Bon Appetit.


Culinaria Deutschland


I recently re-visited the north Georgia mountains and passed through Helen, a small vacation destination resembling the mountainous German Bavaria. This tiny spot holds one of the largest German-American Oktoberfests in the country, lasting almost two months long. I have not passed through this area ever since I was about to leave for Germany for my year-abroad adventure about six years ago.

Honestly, the visit made me most happy I have been since I have been in Georgia even though the trip lasted not even half the day. I eventually want to have a home in western Europe, and re-visiting the past through this kitschy, constructed town made the visit all the more oddly nostalgic.

In any case, I finally found a coffeetable cookbook that primarily focuses on German cuisine, Culinaria Deutsche Spezialitaeten. Its been by my side ever since. Do not be suprised if you happen to find an ueber-abundance of recipes with more red meat, potatoes, whole grains, eggs, cabbage, eierlikor, marzipan, and chocolate in the future, because it is bound to be a regular habit until I return to the great country of Deutschland.

Mini Courses

I have been searching for new material recently and greatly apologize for the waiting time to the next "course".

In the meantime:

I discovered white pumpkins.

Visited two more southern food festivals. Interesting.

Learned how to make lefse.

Overwhelmed and embarrassed a cookbook author.

Fell in love with German proscuitto again.

Recent chocolate findings: chocolate covered peanut butter crackers, attempting to perfect drinking chocolate, learning the molten chocolate cake, and found probably the easiest chocolate cake recipe.

Planning to attempt and translate Slovenian Walnut Cake.

Visiting the other Georgian vinyards and one of America's largest Oktoberfests.

No new Thai findings.

Do not plan to go to Louise's until my sister visits.

Finally found one of my favorite bruschetta recipes.

And despite the weather, I am instensly craving Gelato and honestly a little homesick for the city. Not just New York but the city in general. Afterall, I know this is a temporary adventure, but sometimes one cannot help to yearn for what is considered their normal atmosphere. In any case, my homesickness should ease a little with the holidays quickly approaching.

Hopefully.

Searching for Thai, unkown Julia, and weekly recipes, hopefully

Weekly Menu
In Search of Good Thai
The Julia I Did Not Know
Weekly Recipes, Hopefully

In Search of Good Thai

The cuisine I could devour any time of the day, every day would be Thai. I just cannot get enough of it. The vegetables, pork, seafood, curries, spices, peanuts, coconuts, peppers, the possibilities are endless when it comes to Thai cuisine in addition to their eccentric looking but savory desserts. Since I am so used to being around so many of them and living next door to the most re-known and authentic Thai in all of NY, I knew any Thai restaurant in Atlanta is going hard to compete with.

Only tried two and a half so far down south:

1. Asian fusion to-go: It is near my home and has a spicy, peanut and coconut sauce that goes fantastic with shrimp, mixed vegetables, and rice. Unfortunately, I cannot remember the name and does not have a web listing.

2. Tamarind at Colony Square: It was not bad for this midtown location. The sauce for the Pad Thai tasted a little sugary, but I will give them brownie points for serving Singha beer in an iced Singha glass.

½. Thai Peppers: A Japanese-Thai restaurant in a strip center by the local mall. It does not really count since I have not been there in almost a decade but it is considered where I first experienced Thai cuisine.

You can guess there was not much before I moved, and I have much more work to do. However, some acquaintances and friends mentioned several sure bets:

The King & I: near Piedmont Park

Kokai Thai Bistro: Norcross

Thai Chili: Briarvista Shopping Center

I know I will not be able to enjoy some of the miracle creations that I have been spoiled to experience in New York, but I can at least get my hands into other interpretations of the cuisine alone. In any case, please let me know if anyone out there knows of a good place to go!

The Julia I Did Not Know

I am not usually into trendy media but after seeing Julie & Julia, a long discussion with my parents, and reading the introduction to Mastering the Art of French Cooking, I discovered some interesting things I did not know yet, knowing I still have a long way to go in perfecting the art of modern dining:

Electric and gas stoves are both desirable.

Even though its fussy to deal with, copper is the ideal material for pots.

Wood spatulas are better than wood spoons. Yes, common sense.

Enjoying oysters with sweet wine is a thing of the past.

The sweeter the wine, the colder it should be served.

I left one industry to another with only one thing in common: the French vocabulary.

Weekly Recipes

I will start to include my weekly trials of certain meals every Friday, particularly dinner if I get home at a decent hour during the week. Feel free to contribute your own if you are itching to share something.

Interruption New York Part Two

The Weekly Menu
Interruption New York Part Two: Lox and Cheesecake
Upcoming Events

Interruption New York Part Two

I finally got the craving out of my system. I returned from my old home feeling refreshed and more motivated to finish the project I started in Atlanta. I will say this: I never thought I could travel from Asia to Mexico in only 4 days but such is the life in New York I guess. I visited the old and new, and it felt like I never left. I hope that stays that way whenever I return again.

I thought I would be overwhelmed coming to New York. However, I was on such a high from being back in the great city that I did not even notice feeling anything. I felt under pressure from coming back. After catching up on all of my emails and noticed how many events are going on in the area, it made me feel like I need to be in the game, especially after visiting my former restaurant in New York.

One thing I am disappointed about is the fact I did not get to have a banh mi.

Lox

Out of all the things I could crave from New York, the only thing I really wanted to have at some point was a bagel with lox and cream cheese. I visited the ueberpopular but UWS local, Café Lalo. Even though it gained the label “touristy” since the filming of “You’ve Got Mail”, my sister and I always still visited it. They serve good coffee, mouth watering pastries, and an endless international brasserie menu. My favorite dish is the New York Breakfast: A freshly baked H & H plain bagel, cream cheese, choice of smoked lox, tomatoes, onions, capers, olives, mini gurkins with mixed greens all on one plate, surprisingly. Accompanied with a coffee and a piece of chocolate, who can resist? That is, if you are a bagel and lox lover.

This fascinating meal was a first discovery for me upon moving to New York four years ago, and most southerners I know never heard of it before. Here is a simplified version of one of my favorite breakfasts and give it a try with a coffee.

Bagel, sliced
Cream cheese, 2 oz.
Lox, 4 oz. Can be Nova, Scottish, Norwegian, etc.
Onion, sliced
Tomato, sliced
Capers
Mini Pickles (optional)

Toast bagel if you prefer. Spread cream cheese and layer to your preference. Enjoy!



Cheesecake Recipe

As promised, the following is the cheesecake recipe. I highly recommend doing this when you plan to stay at home most of the day. If done correctly, it is exactly what I you are looking for: genuine NY cheesecake.

Crust

1 cup plus 2 T (or 9 oz.) graham crackers, crushed.
½ cup plus 2 T unsalted butter, melted
3/4 cup plus 3 T sugar

Mix together crushed crackers, melted butter and 3 T sugar. Press into the base of a spring foam pan. 9 inches should be best.

Place into fridge for 30 minutes to set.

Topping

2 T cornstarch
1 ½ lbs. cream cheese
6 large eggs, separated
2 t vanilla extract
½ cup plus 2 T heavy cream
½ cup plus 2 T sour cream
½ tsp salt
Zest of 1 lemon (optional)
Confectioner’s sugar for dusting (optional)
Berries of preference to serve (optional)

Pre-heat oven to 325 degrees F.

In large bowl: mix together remaining sugar and cornstarch. Beat in cream cheese, egg yolks, and vanilla by hand or electric mixer.

Slowly pour in both creams while beating constantly. Add salt and lemon zest.

Whisk egg whites to stiff peaks and fold into cream cheese mixture.

Scoop onto the chilled cracker base from fridge. Bake for 1 - 1 ½ hours without opening the oven door until the cheesecake is golden brown on top. The cake will rise like a souffle.

Turn off the heat and let the cake stand in the oven for 2 more hours. The cake will then sink.

Take out the cake and let it stand for 1 hour. Place into fridge to chill thereafter.

Serve with dusted confectioner’s sugar and berries.


Upcoming Events

Check out some of the area’s most worthwhile events to get my favorite season started!

World Beer Festival
When: Saturday, October 3
Where:Various locations in 2009 and 2010, but the next one is in Durham, NC.
What: Lots and lots of beer from around the world.
How Much:$40 General Admission, $75 VIP Admission
www.allaboutbeer.com/wbf/


Taste of Atlanta
When: Saturday and Sunday, October 10-11
Where: Technology Square in Midtown.
What: Atlanta’s most renown food festival of the year.
How Much: $25 in advance, $30 at the door.
www.tasteofatlanta.net


Hotoberfest
When: October 3
Where: Glenwood Park
What: A showdown of some of the industry’s most popular, inventive, and classic beers.
How Much:$30 General Admission, $50 VIP Admission
www.hotoberfest.net

Interruption New York

The Weekly Menu: Interruption New York

I have not made any time this week other than to make cheesecake and go to Louise's (the mystery restaurant), only to discover that Louise's was closed for Labor Day. What did I do? I ended up going to a Turkish restaurant on the Square instead, and ended up meeting the staff and touring the facility. It was definitely a pleasant alternative to a disappointment. Louise's will have to wait for another day. Again.

I am flocking back "home" this weekend to visit friends but most importantly to eat. My list of places to go continues to overwhelmingly increase, but I know there will only be a select few eateries I will actually be capable to devour.

Even though I feel a little left out of whats going on in the food scene up north, Atlanta is really growing to be a new culinary hub. The more I experience in Atlanta, the more I realize this town could be a young chef's dream to get their name out there, show off their talents, and use the great resources Georgia farmers have to offer. Even the media such as Top Chef and Bon Appetit are getting in on the city. The scene is already interesting now, but it will be even more interesting in the near future, that's for sure.

How did the Cheesecake go?

I was shocked. When I thought I messed it up, I was actually doing it right. A novice like myself did not know the cake rises in the oven like a souffle before cooling. I thought it was going to overflow into the oven and that I would end up spending hours cleaning it up. However, it turned out just right for my liking and it brought back the nostalgia I was hoping to get out of it: not too heavy but extremely creamy, with that intense sweet cheese flavor left over on the palate made me completely satisfied. The recipe made enough for a large party so I know this cake might stick around the house a little longer than I thought.


I will share the recipe next week.

Figs, New York Recipe Experiment, and Mystery Restaurant

The Weekly Menu

Figs

NY Recipe Experiment
Place?

Sad to say, there has not been much going on this week for it is finally transitioning the end of the summer and into one of my most favorite times of the year in the south.

Figmania

I have been obsessed with figs ever since I discovered them in season in Georgia. I never realized not only does this state grow them during the late summer but also some of the different types that can be grown.

Hundreds of varieties exist but here are some notable picks:

Sugar Figs: Super sweet and super small for a fig. These figs are so sweet that you can eat these alone. Honestly not sure if they are in fact technically named “sugar figs”, but the farmer insisted they are one of its own kind so I will take their word for it.

White Italian: My least favorite of the ones I have tried so far. A little too bland for my taste, but they do balance out with a savory goat cheese.

Brown Turkey: Not as sweet as Sugar Figs but huge in size. I enjoyed roasting them in the oven as it intensified their flavor.

What are the good for? I have lately been on a bruschetta phase with them as well as mixing them in salads. Figs also make wonderful spreads and one of the most satisfying partners with fresh goat cheese. Its almost the end of their season in Georgia so catch them while you can!

For more basic info:
http://www.pickyourown.org/figs.htm
http://www.crfg.org/pubs/ff/fig.html


Recipe Experiment

I continued to clean out some of my old boxes from New York when I discovered a pile of recipes that I copied from some “New York” cookbooks before moving there four years ago. I never did try to cook most of them, but I definitely took the opportunity to eat them at every place I could find in the city. I will admit, discovering these recipes did make me a little homesick.


I realized that if I learn to cook some of them really well maybe it will ease my withdrawals. Therefore, starting next week I plan to start a little experiment to see how well I can re-create some of these recipes I so much adore up north. One thing is for sure: there will be an abundance of pastries around the house.

Place: ?

Sadly, I have no place to share this week. However, I do plan to finally visit the one restaurant I have been itching for years to go for breakfast.

A few hints: the restaurant is built out of a house; they always put on an entertaining theatrical production of lights during the winter holiday season; and it used to be a husband and wife owned business until the husband’s unexpected passing several years ago.

You be the judge.

The Conch Republic of Key West

The Weekly Menu

The Conch Republic

Cuban Chicken

The Conch Republic of Key West

Thank goodness. Away from Atlanta. Better yet, away from a city. Disappearing is one of the nicest things to do when you know you need a break. The beach, Cuba, cigars, Ernest Hemingway, the overrated Jimmy Buffet, Duval Street, Fantasy Fest, fishing, Margs, speed limit at 30 mph. All of these things and more are bound to make you forget the outside world despite the fact that this isolated hideaway is now slightly more touristy and expensive to live. Most importantly, however is I love the cuisine. It is one of the few locations where you can enjoy foods from the American south, the tropics, and Cuba all on one island.

For instance, you can enjoy a wide variety of fish including conch, shrimp, crawfish, crab, lobster, mahi mahi, yellowtail, grouper, and snapper. You can get your hands on all the plantains, bananas, limes, guavas, mangos, coconut, pork, and chicken you could desire. And then there are the dishes that come out of these great foods: the infamous conch fritters, Cuban bread, Cuban mix sandwiches, paella, baked fish, and roast pork. Key West is renown for creating the Key lime pie, margaritas, and yes, even sloppy Joe’s. This particular type of cuisine may not be everyone’s favorite, but it always influences me to extend my visit.


Some notable places worth trying: Two Friends serves great breakfast and lunch; Caroline’s is a quaint but elegant spot for dinner; the numerous bars lying along touristy Duval Street are fun if you want a good party with other visitors; Hurricane Hole is entertaining with the locals and has tasty fish, and my favorite, Sandy’s Café if you want some Cuban cuisine straight from the source. You must try the Cuban mix sandwich from this walk up window.

My favorite discovery so far has been Cuban bucci which is Cuban style espresso and by far is the strongest and smoothest espresso I have had in recent memory. Yes, that does include all the Italian espresso I have had in the past in Europe. You can find it at the laundromat or better known as Sandy’s Café which is on Truman and White Street.

Key West is a destination I always find as a pleasant experience no matter what time of year you visit. The people are always friendly, the weather is pleasant even during hurricane season, and the food is a fresh expression of its culture. I highly recommend going at least once and do extend your visit while you are there. It is well worth it.

Cuban Chicken

I have had my eye on this recipe for several years now from Florida Keys Cooking by Patricia Artman, and I finally tried it recently. The recipe calls for frying the chicken first, but I decided to make a marinade and cooked it over the stove, for I am not a general fan of fried food. Either way, this simple dish is an exceptional combination of sweet and tart flavors. I recommend serving this with yellow rice.

1/4 C Olive Oil plus 2 Tbs
1 Tsp Salt
1 Tsp Pepper
2 Tbs Lime Juice
2 lbs Chicken, Cut
1 Medium Onion, Cut Into Wedges
1 Sweet Pepper
1 Plug Garlic
1 6 oz. Can Tomato Sauce
1 Tbs Capers
½ C Raisins
½ C Stuffed Olives

1. Prepare Marinade: Mix the olive oil, salt, pepper, and lime juice in large pot over medium heat. I also used a tsp of jerk chicken spices I have which has chili powder and paprika so I recommend a couple of pinches of those if you have them. Allow to sit a couple of minutes before bringing chicken into pot. Cook until light brown.

2. In additional pot, cook the additional 2 tbs olive oil over medium heat. Cook onion, pepper, and garlic until tender.. Pour tomato sauce, capers and raisins and stir.

3. Mix vegetables into the chicken and allow to simmer for at least 15-20 min. Add stuffed olives several minutes before serving. Serve over yellow rice.

Local Tomato Attack

The Weekly Menu Early Edition

Tomato Attack

I will be on a journey for the next few days so I give you a mini menu in the meantime.

Tomato Attack


I never thought I would state this but kudos to the Atlanta dining industry. Over the past weekend I attended the Attack of the Killer Tomato Festival thanks to a friend of mine from work. It is a relatively young food festival presented by Georgia Organics, a non-profit organization specializing in the spread of local organic food. This year one of Atlanta’s newer restaurants, JCT Kitchen was lucky enough to hold the party. I had no idea what to expect, especially since I have never been to the majority of the participating restaurants. They simply did not exist while I lived here nor did much of a dining scene.

Over twenty Atlanta-based chefs and mixologists teamed up with local farmers to create tomato-inspired dishes and drinks along with music, dancing, and cocktail contests. Some farms had to spread the wealth to more than one chef, but that certainly did not get in the way of their culinary creativity. From tomato gazpacho to tomato burgers to tomato beer, this young gastronomic community showed no fear for experimentation.


Over a Brooklyn Lager, I happily dove into every table I could get my hands on. I am sad to report, however I could not get some of my photos to work so I have no food photos. You can definitely catch other fans’ pictures through the internet in the meantime. Some notable picks :Joe Treux from Repast’s tomato composition with local heirlooms, tomato sorbet and whipped tomato parfait was my personal favorite, and little did I later discover that he won the competition. Even though his sampling was smaller compared to other chefs, the composition had such a versatile flow from tart to sweet flavors. I also enjoyed the frozen gazpacho push-up pops from Woodfire Grill. The tomato sliders with bacon salt and basil along with tomato beer from 5 Seasons Brewery tasted creatively simple, filling, and original.

Least favorite: Craft’s avocado mousse with a pickled peach and tomato salad. Overall, the mouse tasted too bland, and the peach and tomato salad was peaches and tomatoes, nothing more nor less.

As for the drinks, hands down to JCT Kitchen’s Ginger Was a Sweet Tomato. It was a smash. I do not think that table was vacant for one moment throughout my visit at the festival.

If there was any event to finally motivated me to explore the Atlanta restaurant scene, this festival did the trick. Not only was I amazed to see local produce perform its best for farmers and chefs alike, but I was pleasantly surprised to see very young but talented chefs restlessly eager to give Atlanta a name of its own and a culture to go with it in the culinary world. I must have not been paying attention somewhere along the way while I was growing up here. Or maybe I just forgot while I have been living elsewhere throughout the past eight years. In any case, thank goodness I came back for a second visit.

www.georgiaorganics.org

Next Stop: The Conch Republic!

The Chocolate Version

The Weekly Menu: The Chocolate Version

Schakolad

Chocolate Wanted

Sister-Style Pain Au Chocolat

I could not help it, chocolate has been around me everywhere this week.


Schakolad

Besides a random fusion chocolate and coffee shop I discovered in Marietta a couple of months ago, Schakolad, a small chocolatier located off of Hammond Drive is my first discovery of “Atlanta” chocolatiers. I did not know what to think of it at first, just because I am not used to seeing chocolatiers in strip centers. In any case, I knew I had to go in the moment I saw it.


This Florida-based chocolate franchise originated as an attempt to save a father’s dream back in the late 1990's. Once a small corner shop in south Florida, Schakolad now has numerous locations across the country in addition to Kfar Saba, Israel as a unique attempt to spread the expertise of producing and selling exceptional chocolate.

This particular store in Dunwoody slightly reminded me of Varsano’s chocolates in Greenwich Village except without the red and pink decor. I could instantly sense the quality of the chocolates just through the store’s aroma, temperature, and display. I had to try something.


I could not get my hands off of the Italian Amaretto truffles. I even came back a second time just for another round of them. I was impressed with the champagne truffles, as they successfully managed to balance the champagne, butter, and cocoa flavors. If you are a nut fan, I recommend the nut clusters. Each morsel has just enough chocolate and nuts mixed together. I was not too fond of the raspberry or Key lime truffles. The raspberry filling was not entirely too fresh, and the Key lime tasted more like lemon. The peanut butter cups tasted okay if you like your chocolate and peanut butter swirled together. However, I prefer having a peanut butter-filled center. I would also note the Grand Marnier truffle was a little bland, but maybe I am just used to more liqueur in my chocolates.

Like Varsano’s, Schakolad creates personalized chocolates for special occasions, professional events, and gifts in addition to its specialty chocolates. You can enjoy the luxury of ordering items online, however the selection is limited compared to the actual stores which would limit yourself even more from being able to receive a free piece they showcase daily.

Verdict? Overall, even though Schakolad carries some items of not my particular taste, it does produce fine quality chocolates and gifts. Since I have been going through withdrawals of not being able to pass by a Li-Lac, Varsano’s, or Leonida’s on my way home from work, Schakolad is becoming a sweet exception.


Schakolad Chocolate Factory
1100 Hammond Drive NE
Suite 430-A
Atlanta, GA 30328
(770) 730-9770
www.schakolad.com


Chocolate Wanted

Upon leaving New York, I knew I was going to go through the same experience I once did upon returning from Europe five years ago. I have a curiously addictive sweet tooth, and I miss almost all the chocolate I can practically only buy in New York, especially, I dare say imported chocolate.

Fairway’s Venezuelan and Ecuadoran chocolate bars? Nope.
Zabar's chocolate covered cherries? Yeah, right.
Côtes d’Or? Only at World Market if its available. The hazelnut cream filled elephants are even more difficult.
Cadbury’s British vast variety of chocolate bars? Yes, but much more expensive than where I could find them in New York.
Kinder Bueno? Only on Marietta Square, thanks to a lovely lady from Wales.
Giotto? Do not even think about it. I was lucky enough to find those in Queens for several months.
Milka and Ritter Sport? Yes, but only limited varieties.

The situation is to say the least, frustrating.

I am aware and understand the items mentioned above unveils a slight obsession, but I also know it’s a reflection of me missing New York, especially now I am fully recovered from the events earlier this year.

In any case, if anyone finds anything related to the missing chocolates above feel free to drop a line at rsvp@rsvpconfessions.com. I, too will be on the lookout.


My Sister’s Pain Au Chocolat

I finally admit it: I miss my sister’s pain au chocolat. I never thought I could be nostalgic over pre-made pastry dough, but they were always a staple while we were living together in the city. Even though I would prefer to make the dough homemade, these little pre-made croissants are by far one of the easiest and fastest ideas for dessert, breakfast, or an uncontrollable chocolate craving if you seriously have little time to bake.


Tip: The chocolate you use makes a big difference. My sister used many kinds of chocolate in the past, usually whatever chocolate I had in the kitchen at the time. If you want to make up for the pre-made dough, I would go for the gold and purchase Valhrona or for the New Yorkers out there, go to Fairway and purchase the previously mentioned Venezuelan or Ecuadoran 70% chocolate bars. Enjoy the left-over chocolate for future baking or those dangerous chocolate cravings.

Package of pre-made croissant dough

.25 lb chocolate or large chocolate bar

Powdered sugar (optional)

Shortening, lard, or cooking spray

1. Follow instructions on pre-made dough package until dough is rolled out and torn into individual pieces.

2. Place desired amount of chocolate on wider end of dough. Roll dough starting from the wide to narrow ends, completely covering the chocolate.

3. Bake to golden brown, usually 12-13 minutes.

4. Allow several minutes to cool. Sprinkle powdered sugar if desired.

The Weekly Menu: Peaches and Slow Food

The Weekly Menu

Adams Farm White Peaches
Slow Food Movement

Adams White Peaches

Fayetteville, Georgia. Nine miles west of Gone With the Wind territory and about an 1.5 hour drive from my location in northwest Atlanta. Located on the south side of Georgia Highway 54, you will find Adams Farm, one of the 80 farms supported by the Georgia Farm Bureau (www.gfb.org). Depending on the farm you decide to visit, you have the option to either pick, cut, get lost, or just buy. I was hoping to pick but upon arrival I discovered I was a couple of weeks too late.

Adams Farm is a family owned and run farm primarily focused on harvesting berries, peaches, peas, peppers, pumpkins, jams, sauces, and spreads. Open to the public six days a week, the farm allows customers to pick your own berries which I initially wanted to do during this visit. However, the Georgia Farm Bureau’s brochure reminded me that this particular area in Georgia is now in peach season. Therefore, I could only shop rather than pick.

I caught myself by surprise when I noticed the generous baskets of lush, ripe white peaches were upon entering this open-air barn. Their soft skin so rich with its mix of red, pink and light orange, I could not resist snatching them at five dollars a bag. However, they were not the only items that slightly overwhelmed me. Their farm-grown eggplant, zucchini, and peppers looked so well-taken care of that I wanted to take a little bit of everything back home. However, I decided to sample a little bit on their canned products and Vidalia onions instead. They even supply some additional produce from other farms in the state just in case you are looking for something that is not in season in the area. I sensed the staff knew I was an obvious visitor in the area, but they provided friendly hospitable service and useful knowledge. Despite the fact I did not accomplish my initial goal of picking my own produce, I will return in the near future.


On my way back home, I could not help but be amazed by two facts: One, some people in modern society have to travel a good distance away from a city in order to buy fresh, local produce when you can go to a grocery store and instantly purchase produce from thousands of miles away. Should it be the other way around? It just makes no sense when you decide to purchase an orange from Europe when it has been through much more damage and pollution than the orange from Florida.


Secondly, since more people in this country alone depend more on grocery stores, restaurants and corporations for their diet rather than learning basic harvesting skills, what if we experience a catastrophe that would cause people to have to search for our own food? Would we starve to death or would we learn to cultivate our territory in a small amount of time?

In any case, I highly recommend checking out a local farm in your area and discover what your surroundings really can produce. You might be surprised.

Adams Farm
1486 Georgia Highway 54 West
Fayetteville, GA 30214
770.461.9395
www.adamsfarmfayettevillega.com



Slow Food

As slightly kitsch this may sound, I am now a member of the Slow Food Movement! A non-profit organization originating from a protest in Italy back in 1989, this eco-gastronomic community basically aims to counteract the fast-food lifestyle and save the disappearance of local food traditions around the globe. The Slow Food Movement orchestrates a variety of special events to share knowledge about local food culture, exceptional “gastronomic” products, and the art of eating. Initially with 62 members over twenty years ago, The Slow Food Movement today proudly has over 100,000 members in 132 countries.

You can easily become involved with the organization by either joining or making a donation. You can even find a local chapter of the organization to become involved with the slow food movement within your own community. Do not have one yet? Simply contact them and you can construct one yourself.

Even if you do not consider yourself a foodie, the organization is a useful resource if you want to improve your overall diet and well being. The organization holds special workshops and festivals dedicated to certain foods. For example, the organization is holding a cheese festival in Bra, Italy from the 18th through the 21st of September 2009.

Hungry to learn more? Check it out and enjoy: www.slowfood.com .

Photo from www.slowfood.com.

The Weekly Menu: Georgia Wine Tour, Picking My Own Continued

The Weekly Menu

Place: Georgia Wine Tour

Recipe: Picking My Own Continued

Georgia Tour de Wine

Who would have thought Georgia could make wine? I only thought peaches, pecans, and peanuts were literally the only crops that Georgia could successfully produce. Do not get me wrong - the Georgia wine industry still has a long way to go, but it is definitely a potential competitive market in American wine along with other pioneering states such as Virginia and New York to compete with some of the experienced veterans, Washington, Oregon and the ever-famous California.

The Wine Growers Association of Georgia is a relatively recent organization dedicated to promote and support Georgia vineyards and wineries, most of which are in the North Georgia Mountains. Currently eight locations meet the requirements in being “official” Georgia vineyards which produce grapes and fine wines while four locations are labeled as “up and coming”. Some locations distribute grapes more than fermenting wine, but most of them open to the public for wine tastings, special events, and product purchasing.

I visited three out of the eight leading locations: Blackstock, Frogtown, and Wolf Mountain. All three are nestled in the same neighborhood off of the Georgia Wine Highway. I felt like I was in a completely different world while being exposed to the small mountains, villages, and farms, and each vineyard alone was like a mini oasis of civilization providing their own local “water”.

Blackstock

One of Georgia’s oldest wineries, Blackstock winery has been in business for over twenty years serving the local community. Blackstock focuses more on harvesting grapes and distributing them to other wineries. They do serve and sell their own wines on site and at various locations but not as much as distributing grapes. They are also a useful location for educational information about wine in general.

The vineyards and grapes looked gorgeous: ripe, supple, and full of color. Their property alone is perfectly suited for special events and weddings. As for the wine, however most blends tasted quite weak and did not have much versatile body. The only wine I could particularly note was a White Merlot, and I am generally not a Rose fan.

Overall: Beautiful location, takes great care of their produce but room for improvement in their own wines.

http://www.blogger.com/www.bsvw.com

Frogtown

These wine producers know what they are doing. They seem to have a lot of how-to knowledge when it comes to marketing their products. Located only a few minutes away from Blackstock on the Wine Highway, this sleek, selling-savy winery also harvests their own grapes as well as receiving Blackstock’s grapes for their own specialty blends. I personally enjoyed their red varieties over their whites such as the Propaganda Bordeaux and the Norton.

Frogtown also serves lunch and dinner but do not expect too much. As fine as a winery Frogtown is, the service is not quite up to par as their wine tasting service and have some room for improvement. For instance, their Sunday brunch is over-priced with $35 per person plus gratuity and tax. I am normally used to the same quality level of service and food for at least ten dollars cheaper in New York.

Despite the need for improvement in the dining department, Frogtown performs an exceptional job of marketing to its consumers. One can join their wine club at no cost but for three bottles of wine of your selection every quarter in addition to free samples of wines yet to be released and purchasing discounts.

Overall: Good quality of wines and smart branding of products in general but need to improve their dining service if they want to continue it.

http://www.blogger.com/www.frogtownwine.com

Wolf Mountain

This fantasy wedding destination lies on a rather steep hill off of the Georgia Wine Highway. Wolf Mountain is a winery, vineyard, restaurant, tasting cellar, and special event venue that can accommodate up to 200 guests at one time for any special event. Competition for fall weddings at this location must get brutal.

Wolf Mountain serves a very tasty, elegant southern all-you-can-eat brunch for about $30 per person. After all, we are in the south and it would not be southern if it was not all-you-can-eat. If you can fit dessert into the mix, do try the chocolate covered strawberries if they are in season.

A notable wine to try is the Plentitude, as it was the only wine I tried that tasted beyond its cost of $17.99 per bottle. The wine tasting cellar is definitely worth experiencing as it also provides a picturesque view of its vineyard and the North Georgia Mountains.

Overall: Definitely the most “talented” wineries thus far. Great brunch and try the tasting too if you have room.

http://www.blogger.com/www.wolfmountainvinyards.com

I plan to visit the others later this fall, but in the meantime I recommend checking out the Georgia Wine Growers Association. It is a useful resource to most Georgia wineries as well as additional locations where you can enjoy Georgia wine. I believe Georgia has a little more to work on when it comes to wine quality and versatility, but it definitely has the potential to become a domestic competitor in its future.


Georgia Wine Growers Association:
http://www.blogger.com/www.georgiawine.com


Picking My Own Continued

I was planning to visit a farm this weekend in a more remote part of Georgia, but due to lack of transportation I had to postpone the trip for another date. In addition, I did not have all the details of my trip as planned out so now I plan to travel the following weekend instead.

Good thing I postponed the trip. I found more farms and more produce that I did not think Georgia produces. I am so curious as to see what I Georgia fig would be like or a scuppernong. I even re-discovered Georgia peaches this past weekend and am determined to see its origins.

Oh well. Next weekend it is. In the meantime here is a very small list a farms I am still deciding upon before next weekend:

Adams Farm (berries, pumpkins)

Gregg Farms (berries, peaches)

Home Grown Farm Market (figs, grapes, pecans, pumpkins)

Mrs. Jack Halleck (figs)