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tag:blogger.com,1999:blog-15195975697981315572014-11-28T18:50:07.016-05:00We Like to Cook!...and Eat! Recipes, reviews and ramblings from the Romeo family kitchen and beyond.Denise firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-55893835213992704732014-11-19T16:33:00.000-05:002014-11-19T16:47:47.260-05:00Sweet Potato Gouda Sconelettes with ThymeCooler weather calls for bolder flavors, heartier aromas and denser textures in contrast to the lighter dishes of hotter more humid days. Sweet potatoes lend themselves to both sweet and savory additions and in this case the enhancement of Gouda and fresh thyme.

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-44627056211415919162014-11-06T14:58:00.000-05:002014-11-16T21:50:19.191-05:00Proper Southern Barbeque in BuckheadThe last thing you might expect is a barbeque joint in Buckhead, but that is exactly where the Southern Proper Hospitality group situated theirs. Smokbelly BBQ was created by the same fraternity brothers that created the ever-popular Tin Lizzy's, The Big Ketch, and Milton's Cuisine and Cocktails. Occupying the newly renovated Tavern 99, Smokebelly is a restaurant intended to reflect Southern culture as a whole and barbeque in particular.

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

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

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-90454904535021837652014-11-02T12:00:00.000-05:002014-11-16T14:59:38.202-05:00Our First e-Cookbook for Planning Thanksgiving DinnerWe are very excited to announce the publication of our first e-cookbook just in time for planning your Thanksgiving feast. Thanksgiving is a special time for most families; a time for sharing customs and making memories. Six years ago we started this blog to record and chronicle our family's traditions and reminiscences through recipes. We would like to share a few of those recipes in the hopes that you will incorporate them into your Thanksgiving traditions.

Please feel free to download and share!

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-5109717055030867062014-10-30T23:21:00.001-04:002014-10-30T23:21:56.147-04:00Roasted Carrots with Sorghum Syrup and CarawayIt is no secret that we have been trying to eat better and lose weight. Lofty goals during the time of year when you cannot swing a stick without hitting Halloween candy, pumpkin-spice everything, and a tray of Christmas cookies. Carrots are always a healthy if not mundane and tiresome alternative.

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

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-53225070445785929972014-10-25T21:43:00.000-04:002014-11-15T22:04:34.679-05:00Taste of Atlanta How To GuideTaste of Atlanta is the city's biggest food event held each year in October. Below are some tips to make your tasting experience the best that it can be!

Take advantage of early ticket discounts: tickets are available online and at the Cook's Warehouse. Taste of Atlanta gives many opportunities for you to save. This year codes "Tweet" and "AFBS" provided $5 off while IKEA Family members received $7 off with code "IKEA."

Choose your ticket level carefully: VIP tickets are more costly, but you have access to a special area with wine, beer and cocktails tastings as well as exclusive restaurant tastings (no additional tasting tickets required). You may feel the extra money is worth the benefit.

Do your Research: participating restaurants are listed well in advance. Research so that you know ahead which restaurant's sample you simply must try.

Make a conscious decision about where you plan to park: Expect to pay $15-20 to park close to the event. Consider taking Uber especially if you have decided to purchase VIP tickets.

Check the weather forecast: Taste of Atlanta is held rain or shine. It is better to be prepared than to be too hot, cold or wet!

Wear comfortable clothes and shoes: Do not wear your skinny jeans; you will need some breathing room. The terrain is not optimal for high heels. They may look great but you will struggle to maneuver through he crowds with ease.

Consider taking a bag: While frequently there are vendors handing out reusable bags of some sort, you may not have a bag when an opportunity to collect some take home samples presents itself. I take a plastic grocery store bag folded tightly enough to fit in my pocket to use until that better bag presents itself.

Get there early! Although most restaurants are fully prepared for the crowds, some have been known to run out of popular items.

Allot plenty of time. This is not a "I'm just gonna stop by" kind of event. There will be crowds and there will be lines.

Maximize your ticket to appetite ratio: with your entry ticket you will receive 10 "tasting tickets" which allow you to purchase samples. If you go with a friend, you may choose to combine tickets and share tastes thereby conserving not only tickets but stomach space! Be on the lookout for bargains. For example, this year Woody's Cheesesteaks offered generous servings of their famous sandwiches for only one ticket.

Splurge on a bottle of water: You will have to buy water separately, but trust me, you will need it.

Take advantage of the cooking demonstrations and competitions: You can rest your feet and your palate, and who knows you might actually learn something.

Don't waste your last few tickets: Many of the restaurants "mark down" samples towards the end of the day, so you can grab a mini cupcake or zeppole on the way back to your car. Other items are portable making it easy to take home a treat for later such as a giant pretzel to nibble while catching the last half of your home team's football game. If you reach the exit and still have a ticket or two, give them away. I usually look for a child who is clearly on their best behavior!

Lastly, cancel your dinner plans! You will not leave hungry.

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-50796850160006038382014-10-21T18:16:00.000-04:002014-10-21T18:18:13.879-04:00Spinach and Ricotta Calzones Every once in a while I need to have a calzone. Don't get me wrong I love pizza, but a calzone is a totally different composition and proportion of sauce to toppings. Come to think of it, one of my favorite Seinfeld episodes is called "The Calzone." In the episode, Steinbrenner becomes intrigued when he smells George's lunch during a meeting. George explains that it is a pepperoni, cheese and eggplant calzone and allows him to taste it. Steinbrenner then has George bring him a calzone for lunch every day. In typical George fashion, he gets banned from the restaurant and the remainder of the episode revolves around ways for George to ensure that Steinbrenner gets his daily calzone.

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

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-29845461907262273242014-10-10T16:44:00.000-04:002014-10-21T18:18:46.572-04:00Parmigiano Reggiano Academy Teaches the Art of Cheese TastingThe Parmigiano Reggiano Academy was originally created as an on-line tasting course, but is now being held in specialty stores across the U.S. We were invited to attend the Atlanta Academy at the Cook's Warehouse hosted by the U.S. Information Office of Parmigiano Reggiano. As academy students, we tasted three ages of Italy's most famous cheese (14-, 24- and 36-month) and discussed different uses and wine pairings.

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

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

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

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

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

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

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

Photos by Erik Meadows Photography
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Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-8878289757015918112014-10-06T12:40:00.000-04:002014-10-14T13:20:13.252-04:00Go Garlic: Press On!Garlic's history goes back some five thousand years, making it one of the oldest cultivated vegetables. The ancient Egyptians worshiped it as a God, its name invoked at oath taking. And the pyramid builders, although savage taskmasters surrounded them, actually went on strike when deprived of their ration. Others who complained bitterly of garlicless days were the wretched Israelites, wandering in the Sinai desert with nothing but boring old manna to keep them from starvation. Instead of rejoicing at their escape from Egyptian bondage, they thought longingly of the spicy foods they had left behind. Among the Egyptians, garlic's value was such that fifteen pounds of it could buy a healthy male slave. The Romans called it "the poor man's treacle"; and in Provence it was nicknamed "the poor man's truffle."

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

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

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

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

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

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

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

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

Now what to do with that smashed garlic:

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-76953285427295764602014-10-02T23:37:00.002-04:002014-10-11T20:02:57.671-04:00Chicken Cacciatore Low and SlowChicken Cacciatore is the model comfort food and is perfectly suited to the chilly nights that Autumn brings. The word cacciatore is Italian for "hunter," and in cooking it usually refers to the sauce covering browned chicken or rabbit. Cacciatore is a rustic Italian dish made with vegetables, mushrooms and of course tomato sauce. It is simmered for a long time to bring out the flavors and to allow the meat to become meltingly tender. Because the dish is best when cook low and slow, recipes can be easily adapted to crock pot cooking. This chicken, braised in a zesty tomato sauce, goes well with rice, pasta or even soft polenta.

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

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

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

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-36539405391810910082014-09-30T01:43:00.000-04:002014-10-02T12:30:49.363-04:00Operation #TasteATL: Code Name "Downtown"We arrived at Alma Cocina at the prescribed time where we met our handlers from Brave PR and were lead to our table where we were given our directives. The mission: five teams embark on a clandestine operation from their assigned checkpoints to four surreptitious locations to sample the goods and report back to our respective followers on the upcoming Taste of Atlanta 2014. I (along with two other operatives) had been assigned to team "Downtown." We ordered drinks from a list of carefully crafted libations and exchanged bona fides.

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

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

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

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

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

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

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

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

Team "Downtown" - Secret Identities Revealed

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-25265124787150270562014-09-25T11:35:00.000-04:002014-10-31T11:45:31.197-04:00Crunchy Roasted ChickpeasWe are still on a quest for healthy munchies to replace standard bar snacks to nosh with cocktails. Chex Mix and Corn Nuts are definitely out, and although peanuts are rich in protein and "good" monounsaturated fat, the purchased salted versions are loaded with added oil and sodium for taste. Peanuts are also highly caloric which is not a checkmark in the healthy snacks column.

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

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

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

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

That's it! Easy huh?

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-26626257708894995042014-09-20T10:42:00.000-04:002014-11-17T09:46:25.707-05:00Pro-Am Winning Black Pepper Pineapple Cranberry CobblerTo celebrate the Grand Opening of their new brick and mortar facility in Marietta, High Road Ice Cream hosted their First Annual High Road Pro-Am Cobbler Gobbler. Six teams comprised of a chef and an amateur cook making an original cobbler in the on-site kitchen and serving it with either our Fleur de Sel or our bourbon burnt sugar, with guests voting to determine who gets to claim bragging rights and a year's supply of High Road ice cream!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-5163642193721267242014-09-13T02:07:00.000-04:002014-09-14T09:55:16.436-04:00JBF's Taste America® All-Star Chef Barbara Lynch Brings Butter Soup to AtlantaSaturdays usually provide an opportunity to sleep a little later and linger over coffee and the newspaper, yet this morning I was up and out early so as not to lose my reserved seat at The James Beard Foundation's Taste America® cooking demonstrations at the Sur La Table store located in North Point Mall.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

*Notes James Beard Award Winner

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-1841265127017699932014-09-07T09:25:00.000-04:002014-10-31T09:53:20.362-04:00Super Crispy Kale ChipsI am a certified chip-aholic. Frankly, no crispy, salty snack is safe in my presence. I am not proud to admit that in my twenties, I was known to make a full meal of a bag of chips and some sort of dip. Of course, at that point I had the metabolism of a hummingbird. Now, not so much.

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

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

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-52897369530418100082014-08-31T15:48:00.000-04:002014-09-08T16:06:19.282-04:00Atlanta Improv: The Food Is Nothing To Laugh AtTwo things we really enjoy are a good laugh and a good meal; the combination of both makes for a perfect evening! We were very excited when we were invited to the Atlanta Improv Comedy Club and Dinner Theatre with the other members of the AFBS to experience their ambitious menu.

Photo credit: Eskimo Advertising

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

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

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

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

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-41843405934551487992014-08-25T21:09:00.000-04:002014-11-15T21:16:40.661-05:00Homey Almond Peach GalettePeaches, peaches, peaches. The words "Georgia" and "peaches" are synonymous especially during the late summer months. This is emphasized by the fact that more than 70 streets in Atlanta have a variant of "Peachtree" in their name. Georgia's peach industry has a long tradition. The first peaches were planted in the state in the eighteenth century, when Franciscan monks introduced peaches to Cumberland and St. Simons islands along Georgia's coast in 1571, and by the mid-1700s peaches were being cultivated by the Cherokee Indians. Raphael Moses, a former Confederate officer from Columbus, was among the first to market peaches in 1851 and is credited with being the first to sell and ship peaches successfully outside of the South.

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

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

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

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

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

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

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-40696730296523506322014-08-20T23:25:00.000-04:002014-09-13T23:44:46.224-04:00Rush Hour Refuge at Sweet Auburn BarbecueOn a rainy evening after navigating Atlanta rush hour traffic, I found respite at new location of Sweet Auburn Barbecue in the former home of the once popular Pura Vida. I sat down and joined follow members of the Atlanta Food Bloggers' Society to decompress and enjoy some drinks and munchies. The drink menu is impressive and inventive with an interesting twist; the drinks are listed in order of their strength! I went with the middle-of-the-road "Collin S Curve" made with barrel-aged gin, Death's Door gin, Bonal Gentiane Quina, Bigallet 'China-China' and Lemon Bitters.

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-90778443867715904862014-08-11T12:12:00.000-04:002014-10-31T12:20:16.647-04:00Cooling Cucumber GazpachoCucumbers are the fourth most widely cultivated vegetable in the world. Cucumbers are one of the most underrated vegetables around; they have exceptional healing powers. Studies have shown that cucumbers clear the body of toxins, cleanse and purify the blood, strengthen the heart, moisten and cleanse the large intestines and lungs, treat kidney and bladder infections, alleviate fevers and summer heat, and can even prevent heat stroke.

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-75261480192583262014-08-02T13:17:00.000-04:002014-08-28T12:54:16.058-04:00NYC's Baker and Co. Hits the SpotOn a recent trip to New York City with my son, I found myself tired, thirsty and hungry as we ambled into Greenwich Village. First of all, if you haven't been to that area in recent years it is much different than years gone. The neighborhood is much gentrified with a more vibrant business environment lacking the more colorful population I recall in the early 80's.

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-22294674953795290452014-07-30T14:20:00.000-04:002014-08-01T15:36:00.152-04:00Buttermilk Poached Flounder & Farro with Kale PestoIt has been quite a while since we have done a recipe challenge, so when the awesome folks at Garnish & Gather tasked us to develop a healthy, easy meal on a budget using seasonal ingredients available in September.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 cup milk + 1 tablespoon lemon juice - Let stand for five minutes prior to use.

1 cup milk + 1 tablespoon vinegar – Let stand for five minutes prior to use.

1/4 cup milk + 3/4 cup plain yogurt - Whisk together until no lumps remain.

1/4 cup milk + 3/4 cup sour cream - Whisk together until no lumps remain.

1 cup milk + 1/2 tablespoon cream of tartar - Mix well to dissolve the cream of tartar

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

designed exclusively for the Garnish and Gather Recipe Challenge.

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-26569859896990413622014-07-21T11:39:00.000-04:002014-07-30T11:50:01.897-04:00Waffles Rule at Infusion Bistro

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

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

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

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

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

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

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

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

Denise Romeohttps://email@example.com:blogger.com,1999:blog-1519597569798131557.post-80931898064889050242014-07-18T13:31:00.000-04:002014-08-28T12:46:54.955-04:00Macaron Tutorial With Chef Alon BalshanWalking through the entryway of Alon's Bakery and Market in Dunwoody, the aroma of freshly baked bread and cookies fills the air. It is as though you have entered a French marketplace. There is a bar and seating area to one side and various counters selling a wide selection of artisanal goods: cheeses, baked goods, sandwiches; even wine.

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

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

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

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

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

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

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

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-13586561208430005442014-07-07T15:30:00.001-04:002014-09-30T12:56:45.401-04:00Terrific Tabbouleh SaladWe have been making a concentrated effort to eat healthier foods and more beneficial grains. Bulgur wheat often gets a bad rap as being tasteless and gravelly, but when properly hydrated and dressed, it can be spectacular. We absolutely adore this salad especially when the garden is exploding with fresh tomatoes, cucumbers and fresh herbs. We like to use scallions instead of onions for their milder flavor. Tabbouleh makes a wonderful addition to traditional Middle Eastern grilled lamb with tzatziki sauce and warm naan.

1 cup bulgur wheat
1 cup water
1/2 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup olive oil
1 clove garlic, finely minced
1/3 cup scallions, chopped
2 cups tomatoes, chopped
1 1/2 cups cucumbers, chopped
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, chopped
Salt and black pepper, to taste

Place the bulgur wheat in a large mixing bowl. Bring the water to a boil, add salt and stir to dissolve. Pour the salt water over the bulgur and let it sit for 30 minutes, or until all of the water is absorbed. The wheat kernels will double in size and get lighter.

While the bulgur is soaking, mix lemon juice and olive oil in a small bowl and add the garlic and whisk together. Pour the dressing over the bulgur and stir to fully coat. Add in the scallions, tomatoes, cucumbers, parsley, and mint. Stir until fully combined. Season with salt and pepper, to taste and refrigerate to chill until ready to serve. The tabbouleh salad will keep in the refrigerator for several days.

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-5506216035921818072014-07-03T22:07:00.000-04:002014-09-30T12:50:51.575-04:00Patriotic Zucchini SlawWhile it may not be red, white or blue, it is hard to imagine a 4th of July cookout without potato salad or slaw. This year we have a serious overabundance of zucchini, so instead of cabbage, we are using the courgettes. I use two different dressings here because I find that some people prefer a vinegar-based dressing (Dom), others like mayonnaise (me).

So whether you like your slaw tart and sweet or rich and creamy, we have you covered. We like the appearance of precisely julienned zucchini for our slaw, yet you can save yourself a lot of time and trouble if you just toss the squash in the food processor with the grating attachment; it tastes exactly the same.

4 medium zucchini (and/or summer squash), unpeeled, cut into 2-inch julienne
1/4 cup fresh herbs, finely chopped
Large pinch of poppy seeds (optional)

Tangy Dressing:
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to a week.

Creamy Dressing:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.

To dress your slaw, combine the zucchini, herbs (any combination of herbs that you like can be used: parsley, basil, thyme, etc.), and poppy seeds (which I really like) in a large bowl. Drizzle the slaw with your preferred dressing and toss to fully mix. Season with salt and pepper to taste and refrigerate a little while to chill it. Serve with in a few hours to prevent excess weeping and sogginess.

Denise Romeohttps://firstname.lastname@example.com:blogger.com,1999:blog-1519597569798131557.post-5817291539373071672014-06-26T09:36:00.000-04:002014-07-30T11:54:05.198-04:00Meatless Monday Meal at Murphy'sEvery Monday Murphy's offers up a meatless menu titillating enough to tempt even the most voracious of carnivores and bring joy to any vegetarian. When asked about the impetus for Murphy's "Meatless Monday" effort, Chef Winslade explained that cutting meat from your diet, even if it's just once a week, can dramatically decrease your risk of heart disease. "Meat is hard for your body to digest; giving your body a break each week allows time for it to catch up and heal.It also reduces your carbon footprint and saves natural resources needed to produce, package and transport meat products from the source." He enjoys experimenting with healthy grains such as farro and bulgur, and uses chickpea flour in lieu of less healthy, processed wheat flours in addition to using seasonal produce whenever possible.

We started the evening at the wine bar located in Murphy's wine shop where Wine Consultant, Michael Kunz served glasses of a subtle Prosecco; Cuvee Beatrice and gave us a quick tutorial on the proper way to open a bottle of champagne. As we headed to our table, Mike followed with a dazzling Villa M Moscato that was a perfect match with the cucumber gazpacho of pureed cucumber, sweet onions, and mint topped with a goat cheese foam. Chef Winslade slipped in and out of the kitchen to tell us about each dish and answer our questions.

Our entrée for the evening was an amazing assortment of fresh seasonal ingredients including squash blossoms picked just that morning from our own garden (yes, the Romeo home garden) that I had taken to the chef just after they were collected. They were stuffed with chopped zucchini, olives and local sheep's milk cheese then fried in a tempera batter and served like a precious gift on top of hand-rolled goat cheese gnocchi with wild mushrooms, field peas in a heirloom tomato fondue and plated with arugula oil. The dish was so complex that two different wines were paired with it; one a ruby red Renato Ratti Ochetti Nebbiolo 2012 and the other a crisp St. Innocent Freedom Hill Chardonnay 2012 both were excellent accompaniments.

Rather than one dessert to finish, an array of sweet delights arrived at the table including Murphy's dessert trios of mini bonzo cake, mini tollhouse pies, vanilla bean panna cottas; their signature carrot cake; strawberry pistachio sponge cake with fresh strawberries and whipped cream; and, Meyer lemon crème brûlée with beautiful coconut tuiles and fresh strawberries. As we nibbled and shared our desserts, everyone marveled at how truly satisfying our dinner was; feeling full and satiated even with no meat on the menu. This may be the beginning of a new practice for us all.

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

Denise Romeohttps://firstname.lastname@example.com


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Isabella House
House | 4 bedrooms | sleeps 10
|Key Info
Isabella house is a stone built, detached property with off road parking for 2 cars. It is open plan inside which makes it ideal for groups to holiday together.There is a large garden and decking area with BBQ for outdoor entertaining. The house sleeps up to 8 adults max and 2 children, the first floor has a family bathroom and 4 large bedrooms, consisting of,the master bedroom having a magnificent en-suite with wc , spa bath and power shower, 2 double bedrooms and a family room with double bed and bunk beds( bunk beds suitable for children up to the age of 12 yrs).
Ideally located for outdoor holidays the area is criss crossed with footpaths and cycle paths and there are golf courses and horse riding stables on the doorstep. It is 10 minutes from the Derwent Walk which forms part of the coast to coast cycle track. The famous Beamish Museum is a 15 minute drive away and the beautiful Pennines just 10 minutes to the West.
The historic city of Durham and party city of Newcastle are each 13 miles away with Northumberlands beautiful coastline with it's pretty fishing villages only 40 minutes drive.
Also close by are Durham Cathedral and Castle, Hadrians Wall, Bamburgh Castle,The Metro shopping and entertainment Centre, Newcastle's famous bridges and quayside, Angel of the North and Alnwick Gardens.
Closer to home there are 2 excellent village pubs just a few minutes stroll from the house. Both offer a warm welcome and sell real ales and good food.
|Sleeps up to 10, 4 bedrooms
|Nearest beach
|South Shields 35 km
|Will consider
|Corporate bookings, House swap, Long term lets (over 1 month), Short breaks (1-4 days)
|Car advised
|Nearest Amenities
|250 m
|Nearest travel links
|Nearest airport: Newcastle u Tyne 21 km, Nearest railway: Durham 23 km
|Family friendly
|Great for children of all ages, Suitable for people with restricted mobility
|No pets allowed, No smoking at this property
Features and Facilities
|DVD player
|Central heating, TV, CD player, Satellite TV, Wi-Fi available
|Kettle, Toaster, Iron, Hair dryer
|Clothes dryer, Dishwasher, Cooker, Microwave, Fridge, Freezer, Washing machine
|4 bedrooms, 3 bathrooms of which 2 Family bathrooms and 1 En suites
|Single beds (2), Double beds (4), Cots (1), Dining seats for 9, Lounge seats for 10
|Linen provided, Towels provided, High chair
|Balcony or terrace, Private garden, BBQ
|Further details indoors
Isabella house is warmed with gas central heating throughout and supplemented with underfloor heating in the conservatory, dining room and kitchen and a gas fire in the lounge to ensure a cosy feel right through the year.
The kitchen is open plan with a gas hob in the centre island so that the "chef of the day" doesn't miss out on the family fun when cooking!
Northern England region
The North east of England is England's best kept secret. Warm and friendly people, beautiful, wild countryside and stunning sandy beaches with historic castles along the coastline. The area has plenty to see and do and rarely gets too busy or crowded.
For historians there is Hadrians Wall and dozens of smaller encampments as well as the award winning Beamish outdoor museum.
The magnificent historic city of Durham is a must with its beautiful Cathedral and cobbled paths.
Visit Newcastle and Gateshead to see the amazing Millenium bridge and take a walk along the quayside ( market on Sundays ).
Newcastle has an abundance of lovely restaurants and night life with something for everyone.
The region has an impressive network of public footpaths and cycle paths with breath taking scenery.
Only 2 miles from Isabella house you are in Northumberland with its magnificent coastal routes with miles of unspoilt golden sandy beaches ( Bamburgh caslte ) being a must to visit.
The region offers a great outdoor experience with the opportunity to hit the nightlife in the evening if you like to do both.
Medomsley has 1 small local shop ( open 6am to 11pm daily), 2 excellent pubs and a 12th century church. It is just 2.5 miles from Consett town with supermarkets, shops and numerous pubs and restaurants.
For food enthusiasts there are pubs and restaurants everywhere specialising in local produce and real ales.
For families there is plenty to do outdoors with the North East having an abundance of country parks, walks and picnic areas. For days out, close by there is Diggerland and Hall Hill petting farm within 10 minutes drive, Beamish museum is 6 miles away, a must if you want to see how people lived and worked in days gone by.
Newcastle and Durham are 11 miles from Isabella house and the Derwent walk and cycle track only 1 mile from the house, starting in Consett this was once the train track that carried coal from Tynemouth to Consett for the steel works now long gone.
This is now a national cycle track as well being great for walkers, with its industrial past long gone it is now an area of great beauty.
There are local horse riding centres close by and information on how to book can be found with other information on places to visit locally at the house.
We have 2 excellent pubs within easy walking distance from the house. The Royal Oak and the Miners Arms are both family friendly and offer a warm welcome offering a good choice of menu.
The Royal Oak is a free house offering a good choice of beers and good quality food at great prices, ideal for families.
The Miners arms has a bar and restaurant with a good menu and offering Sunday roasts. If you get the chance give them a try you won't be disappointed.
Availability Your dates are available
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13 May 2014
"Lovely house for family holiday"
Have now stayed at Isabella house a few times when visiting family in the area. It's really comfortable, with lots of space for a large group.… More
4 May 2014
"Wonderful House and facilities."
We were made very welcome and the house proved to be excellent. Used as base for son's wedding near Durham. Worked really well and wonderfully spacious with every convenience. Couldn't us… More
22 Feb 2014
"Absolutely Fantastic break in fabulous house!"
Beautiful very spacious house in ideal location. We stayed as we were attending a family function nearby. The house accommodated 3 families with young children & teenagers alike, whom all agreed it … More
27 Aug 2013
"Lovely Stay"
A great family house, ideally located for visiting the area. The house is spacious and comfortable and the master bedroom has the best bed I have ever slept in. We have no complaints at all about the … More
4 Aug 2013
"Great family holiday"
Great holiday at ISABELLA HOUSE. All 7 of us had a fantastic time on holiday with lots to do and many places to visit. Went to local hotels where we were served lovely meals from very friendly staff who made us feel welcome. Will definately come back if house is available as it is a great size with 4 large bedrooms and a great eating/entertaining area and a very nice garden. Super holiday.
31 Jul 2013
"Calm and wonderful stay at Isabella House"
Me and my family, a party of 7 adults and 3 children stayed at Isabella House July 16-23, 2013. Our reason for being there was the wedding of our son in St. Robert church in Newcastle..
Our stay at Isabella House was very good. The house was very good for this group of 10. The garden was wonderful to stay in and the children had good times playing in the garden.
It took us only about 30 min. to drive to Newcastle and experience what a city has to offer. But every time we returend back to the quiet village of Medomsley we were happy to be back in the more relaxed environment.
The owners of Isabella House did us a great service which we appreciate very much.
25 May 2013
"Luxury house"
Isabella house is lovely place to stay. The conservatory and large open plan kitchen, diner and lounge provide lots of space and are quite luxurious. Bedrooms have very comfy beds and the views are breathtaking. We really enjoyed our stay there.
10 Apr 2013
"Much better than expected"
Yes, the house was great, certainly much better than expected and provided the family with pleasing and homely accommodation enhancing an enjoyable stay.For most of the week snow was present on the gr… More
25 Mar 2013
Our 2nd visit to this lovely house and equally as enjoyable as the first. Our mission was a family christening in the nearby area, a bit of shopping and more exploring of the many things to see and do within easy travel radius. The house is a delight, warm welcoming and so comfortable it felt like home with all the family sitting round the big dining table and enjoying board games, chats and banter.... we'll do it again for sure!
17 Oct 2012
"This house did everything we wanted."
With four couples and two very small children this house fitted the bill perfectly. There was plenty of space, it was very well equipped and it would have been nice to have been able to stay longer than a weekend. We used it as a base for four members of the family to take part in the Great North Run and it worked really well for that too.
This advert is created and maintained by the advertiser; we can only publish adverts in good faith as we don't own, manage or inspect any of the properties. We advise you to familiarise yourself with our terms of use.
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Calendar last updated:26 Nov 2014
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Fallsburg, NY 12733
Phone: 845-434-6800
Fax: 845-434-8346
Junior Senior High School
115 Brickman Road
PO Box 124
Fallsburg, NY 12733
Main Office: 845-434-6800
Fax: 845-434-0168
Benjamin Cosor Elementary School
15 Old Falls Road
PO Box 123
Fallsburg, NY 12733
Main Office: 845-434-6800
Fax: 845-434-0871
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