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California Travel Suggestions
You might also like Santa Cruz and the Monterey/Pacific Grove/Carmel area. You can find some really inexpensive motels inland in Monterey (www.seemonterey.com). And the drive along the coast is unbelievably beautiful.
For dinner, try Passionfish in Pacific Grove -- everything is fresh, and the markup on wine is only about 5%.
Unique Food Trends: Atlanta
Another homesick Atlantan here -- I'm in Sacramento, and while the urban farm scene is huge here, there doesn't seem to be as much ethnic diversity as in Atlanta. I miss Buford Highway.
But we do have Michael Tuohy!
If You Smelled Like Any Food...
Actually, I wear mostly 'food-based' perfumes from Jo Malone that smell a lot like the real thing. My year-round favorite is 'Grapefuit', but in the winter I like 'Figs & Cassis' or 'Nutmeg & Ginger.' It smells like I've been baking all day!
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Weekend Giveaway: Nudo Olive Tree Adoption
Probably picholine or kalamata. But there's also nicoise, cerignola, ligurian...
California Travel Suggestions
You might also like Santa Cruz and the Monterey/Pacific Grove/Carmel area. You can find some really inexpensive motels inland in Monterey (www.seemonterey.com). And the drive along the coast is unbelievably beautiful.
For dinner, try Passionfish in Pacific Grove -- everything is fresh, and the markup on wine is only about 5%.
Unique Food Trends: Atlanta
Another homesick Atlantan here -- I'm in Sacramento, and while the urban farm scene is huge here, there doesn't seem to be as much ethnic diversity as in Atlanta. I miss Buford Highway.
But we do have Michael Tuohy!
If You Smelled Like Any Food...
Actually, I wear mostly 'food-based' perfumes from Jo Malone that smell a lot like the real thing. My year-round favorite is 'Grapefuit', but in the winter I like 'Figs & Cassis' or 'Nutmeg & Ginger.' It smells like I've been baking all day!
le bernardin recipe search
I found this article by Michael Ruhlman on butter-poaching...
http://blog.ruhlman.com/ruhlmancom/2009/09/butter-poached-lobster-pork-belly-with-clams.html
...and this one from Ripert with a mustard-tarragon sauce
http://online.wsj.com/article/SB118375568129659493.html
Maybe you could combine them? Good luck!
This is why I'm quitting my job.
That's crazy! I hope you refused to share, and that you enjoy your tart tonight with a nice dessert wine!
Cook the Book: 'Bite-Size Desserts'
Fresh figs stuffed with blue cheese, wrapped in proscuitto, then grilled or broiled. Yum.
Where is a great place to eat in Middle TN
Wild Iris in Brentwood is good. The Germantown Cafe and Monell's in Germantown are both great, too. (Monell's might have a second location in Franklin, but I haven't been there in a while.) And the Loveless Cafe is worth a trip for their blackberry jam alone.
Places to eat in Atlanta?
I'll second Pura Vida and Shaun's - both are great. If you're there on a Tuesday night, stop by Watershed in Decatur for their fried chicken special. For breakfast, try the Flying Biscuit.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
I'm generally a good baker, but one 4th of July I was trying to make a pineapple-chile cheesecake. I got rushed and distracted and instead of 2 TEASPOONS of chile-in-adobo, I put in 2 heaping tablespoons.
Luckily, my family likes the hot stuff, and they thought it was great. I, however, was mortified.
Threadless T-Shirt Giveaway: A Piece of Cake
To me, ANY cake is good cake. But if pressed, I'd say my grandmother's 8 layer chocolate cake with chocolate-sugar-type ganache icing.
Threadless T-Shirt Giveaway: Lemon Aid
With fresh lemons, simple syrup and raspberries!
Threadless T-Shirt Giveaway: Pancake Mountain
Oat or buckwheat pancakes, plain, with Southern cane syrup. Not maple, not molasses - CANE syrup!
Snapshots from the South of France: Navettes
I'm with Jerzee -- don't tease us like that and then not give up the recipe!!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Whatever's in the fridge, topped with tons of fresh basil and parm-reggiano!
Pumpkin ravioli - need a sauce
Another vote for sage/brown butter, but I add toasted hazelnuts and parm-reggiano on top. If I'm feeling healty, I do half butter-half Smart Balance.
Cook the Book: 'Kneadlessly Simple'
I'm actually rather intimidated by bread, so I probably need this book! I can make biscuits and scones, though!
Anyone ever use the Martha Stewart Cast Iron Pot?
I just bought a Martha 5qt enameled cast iron pot - oval, and I love it so far. Granted, I've only braised short ribs and made Jamie Oliver's chicken in milk so far, but it seems fine. And was only $50.
What time do you eat dinner?
I'm in law school at night, so I try to eat before class -- usually around 5/5:30. Otherwise, it would be 10pm, and that's just too late for me.
This Weekend in 'New York Times' Food News
Serenbe is gorgeous, and Hilary White is a fantastic chef. I'm a little worried to see all the new development, but at least they're trying to keep it green. I highly recommend it for a weekend away.
eatin' bugs?
Maybe search that guy who does 'Bizarre Foods' - Andrew Zimmern??
Peanuts and Coca-Cola
It's a Southern thing - and yes, glass (or plastic, I guess) bottles are best. Whole salted, peanuts were my favorite, and I'd dump about a handful into the bottle. I'd just set out a bowl of peanuts and let your guests decide how much to add. Oh, it's best if the coke is ICE COLD.
I used to do this with Orange Nehi, too!
When Costco hands you lemons...
Sorry, I forgot about that part! Actually, I didn't have that much fresh ginger either, so I used crushed-ginger-in-a-tube (about a tbsp.), and added it to the wet ingredients. If you're going to use crystallized ginger in addition to fresh, I'd reduce the fresh -- but it depends on how much you like ginger. I wanted the cake to be more lemony.
When Costco hands you lemons...
Here's the recipe I used for the lemon-ginger poundcake (from Gourmet, I think). Because I used Meyer lemons, I reduced the sugar to about 1/2 cup, and I didn't have ground ginger, so I substituted chopped crystallized ginger (about 1 1/2 tbps.) It still came out great!
http://www.epicurious.com/recipes/food/views/Lemon-Ginger-Pound-Cake-104905
For a savory dish, I ran across this one from Real Simple...
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1699462
Weekend Giveaway: Nudo Olive Tree Adoption
Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...
Weekend Giveaway: Nudo Olive Tree Adoption
Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...
Weekend Giveaway: Nudo Olive Tree Adoption
Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )
Weekend Giveaway: Nudo Olive Tree Adoption
young, fat, green cerignolas. and sadly those gross pimento stuffed ones in the grocery store
Weekend Giveaway: Nudo Olive Tree Adoption
I love kalamatas with pasta and manzanillas plain or chopped in soups
Weekend Giveaway: Nudo Olive Tree Adoption
feta-stuffed green olives. or black oil cured ones. I love the oil most of all- I practically drink it if it's good enough.
Weekend Giveaway: Nudo Olive Tree Adoption
I love the ones that have been pressed into oil. :)
Weekend Giveaway: Nudo Olive Tree Adoption
Picholine...or a big green one stuffed with a smoked almond. yum.
Weekend Giveaway: Nudo Olive Tree Adoption
I love any kind of cured black or purple olives, but Gaeta and Alfonso are my favorites.
Weekend Giveaway: Nudo Olive Tree Adoption
picholine with a little lemon zest and red pepper....mmmmm, too good
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata are my favorite!
Weekend Giveaway: Nudo Olive Tree Adoption
Definitely Kalamata, or ones stuffed with parmesan cheese...mmmm
Weekend Giveaway: Nudo Olive Tree Adoption
Olive oil with pepper flakes
Weekend Giveaway: Nudo Olive Tree Adoption
Nicoise olives to eat out of hand.
A hand stuffed blue cheese green olive for my martini.
Weekend Giveaway: Nudo Olive Tree Adoption
Lugano, for real.
Weekend Giveaway: Nudo Olive Tree Adoption
I had to look it up because, like many other above, I'm not familiar with the names, but Lucque olive are quite tasty.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata but not in brine--must be oil cured
Weekend Giveaway: Nudo Olive Tree Adoption
I love those little arbequinas.
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata or black cerignola or regular green pimento-stuffed, or garlic stuffed...
Weekend Giveaway: Nudo Olive Tree Adoption
pimento stuffed "martini" olives. i used to suck the pimentos out then eat the olive--straight from the jar, when parents were drinking martinis
Weekend Giveaway: Nudo Olive Tree Adoption
the olive stuck deep into my bloody mary during a lazy sunday brunch.
Weekend Giveaway: Nudo Olive Tree Adoption
There is no olive I do not love; but I love those dried, shriveled ones from Morocco the best.
Weekend Giveaway: Nudo Olive Tree Adoption
I love all olives, but can't live without Manzanillas
Weekend Giveaway: Nudo Olive Tree Adoption
I like regular sliced green olives on a sausage pizza.
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Probably picholine or kalamata. But there's also nicoise, cerignola, ligurian...