Category Archives: Food

Lets Eat…Woodfire Grill

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Excuse me for repeating myself as I know I’ve said it before, but one of the best things about moving to a new city (yes I know I’ve been here a year now) is the food.  And last week I had the opportunity, and great pleasure, of dining at Woodfire Grill.  An Atlanta staple since 2002 and best known to many because of Kevin from Top Chef season 6, but has recently had new light shown on it with executive chef Tyler Williams.

Come to find out chef Tyler and I have much in common.  We both grew up in Michigan and made our way to Chicago where he worked at Chef Homaro Cantu’s Moto restaurant, then with Graham Elliot, and developed his own global technique as chef de cuisine at Gemini Bistro.  And side note Gemini Bistro was one of our Chicago go-to’s.  We loved Gemini so much we even had their cocktail “The Heater” re-created for our wedding.  Anyway, in the summer of 2010 Williams ventured to Atlanta to become sous chef at Anne Quatrano’s Bacchanalia and was soon promoted to executive chef at Abattoir.   Now fast forward to 2013 and Woodfire Grill.

Woodfire was amazing.  From the service, to the cocktails, to the food it was truly beyond.  Starting with chef’s amuse-bouche in the form of tiny little lollipops to the deconstructed carrot cake dessert, there was never a bite left on any of the plates.  And there were a lot of plates.  And because Woodfire focuses on seasonal, locally sourced, organic and sustainable foods the menu was just updated for spring.  If you asked I couldn’t even choose a favorite dish.

In closing, we’ll be back.  I’m sure sooner rather than later.  And honestly if you’re in Atlanta and you haven’t been in awhile go!  Go now!  You won’t be disappointed.  xo

 

Waiting On Martha Cooks…Shishito Peppers

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About a year ago the Mr. and I were introduced to shishito peppers while dining at one of our favorite Chicago restaurants, The Girl and the Goat.  Since then, we have searched high and low for shishito’s but could never find them.  That was until we moved to Atlanta and discovered the Buford Farmers Market.  Atlanta friends I’m sure this is no surprise to you considering I don’t think there is anything BFM doesn’t carry.

Anyway, so just what the heck is a shishito pepper?  I’m glad you asked.  According to Wikepedia (and we all know Wikepedia is never wrong) shishto’s are a “Japenese variety of pepper, small and finger-ling sized, slender, and thin-walled. It turns from green to red upon ripening, however it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion (really don’t see that), and in Japanese it is often abbreviated as shishitō.  About one out of every ten peppers is spicy.”  

Funny thing about that definition is that when I finally did find them they were labeled as Korean peppers.  But when you see them you know, regardless of the label.  The other beautiful thing about shishitos is they are SO easy to cook, (easiest appetizer or side dish ever).  And you eat them very much like you eat edamame…with your hands.  Grab the stem, bite, chew, enjoy.

Please note…it is true that about 1 in 10 peppers is spicy.  And from my experience it’s opposite the jalepeno, the ones with the least amount of seeds in the center tend to be the spicest.

So now that you know what shishitos are, will you try to find them in your neck of the woods?  xoxo

What you’ll need…

1 tabelspoon olive oil

shishito peppers

salt & pepper

What to do…

1.  In a wok or large sauteee pan heat olive oil until glistening.  **Side note always heat olive oil on a medium or medium/high heat.  When olive oil is heated at too high of a temperature it can produce carcinogens, or rather cancer causing toxins.**

2.  Once heated add shishito peppers and sprinkle generously with salt and pepper.  Stir occasionally, and cook until the majority of peppers have a little char on them.

3.  Remove from heat, let cool for 2-3 minutes and enjoy.  They would also taste good with some parmesan cheese grated over the top, but I try to stay away from dairy as much as possible.

Lets Eat…Lure

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Two weekends ago on a gloriously sunny Sunday in Atlanta, the Mr. and I took residence at a corner table on Lure’s outside patio.  We sunned, we ate, we drank, we ate some more.  It was exactly how a Sunday afternoon should be spent.

We had dined at Lure before (post HERE), but brunched we had not.  It was fantastic.  Starting with one of our favorites from Lure’s Bottle Shop (regardless the time of day), the Micha Caliente.  It is SO good.  I’m mainly a wine drinker, but this drink is one of the best cocktails I’ve ever had (bold words I know).  One caveat on this particular libation, if you don’t like spice stay away, it packs some serious heat.

While enjoying our cocktails we chatted with the chef and our waiter, both were absolute gems (this is one of the many things you can always count on at all Fifth Group restaurants, phenomenal staff).  We then got right down to business…oysters, lobster benedict with potatoes, croque madame with coleslaw, extra side of potatoes, biscuits and jam.  I don’t think we ordered enough.  And can you believe I’ve NEVER had eggs benedict before? Might as well start with lobster eggs benedict right?  Delish.  There are no words.  I’d recommend it all.

As you can see from the last picture we were very happy (and full) customers.  I even took those potatoes and an extra biscuit to go.  One can never have too many homemade biscuits.  So there you have it, Lure is an Atlanta brunch MUST.  Cin Cin Loves, xoxo.

Vegan Potato-Chorizo Soup

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There are few foods I love more than potatoes.  Few foods.  One of those foods (or rather food categories) however is Mexican anything.  So what could be better than combining the two?  Nothing, especially if that combination comes in the form of a comfy, cozy soup.  Therefore I give you my homemade vegan potato-chorizo soup.  This soup is so, so good.  And like all of my recipes if you’re not a vegan or vegetarian you can always sub in your own ingredients.

Enjoy the deliciousness, xoxo.

What you’ll need…

2 tbsp. olive oil

1 medium onion

1 cup chopped carrots

4-5 cloves of garlic minced

1 cup corn

1 bunch of green onions chopped

1 package of vegan Chorizo I like Soy Chorizo from Trader Joes

6-8 red potatoes, skin on and chopped

2 cans of canneli beans

1 bunch of cilantro

4 cups vegetable stock

4 cups water

1/2 cup rice or almond milk.

Tofutti sour cream (optional)

salt, pepper, cayenne and curry to taste (optional)

What to do…

1.  Heat 1 tbsp. of olive oil in a saute pan add garlic an onions and cook until softened, 4-5 minutes.  Add carrots and saute an additional 2-3 minutes.  Remove from heat and set aside.

2.  In a large sauce/stock pot bring vegetable stock and water to a boil.

3.  Add the cooked vegetables and potatoes to the boiling water/stock.  Reduce the heat to a medium-low and let simmer for 20-30 minutes or until potatoes are cooked through.

4.  Add the beans, corn and rice or almond milk and cook stirring frequently for 10-15 minutes.  Season with salt, pepper, cayenne and curry to taste.  Feel free to omit the cayenne and curry I just like everything spicy.

5.  While the soup continues to cook add 1 tbsp. of olive oil in a saute pan, add chorizo and cook through, 5-6 minutes.

6.  Spoon soup into a bowl and garnish with crumbled chorizo, green onions and cilantro.  A dollop of Tofutti sour cream would be great too!

This is a Waiting On Martha original recipe…

 

 

Tazo Lemon-Zen Iced Tea

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I’m obsessed with Starbucks iced and unsweetened Tazo Zen green tea.  I get it at least 4 times a week, if not more.  However I ran into a little conundrum this Monday because the Mr. and I are doing a “drought week” (thanks Amanda).  What’s that you ask?  It’s a week where we don’t spend any money.  Not a dime.  On anything.  Not even a necessity such as Starbucks.

With decorating the new house and our lives being as crazy as they have been lately it seems we’ve been spending money like it grows on trees.  And more importantly than the money grows on trees part, I’ve gotten away from one of the things that I love, and truly soothes my soul…cooking.

So in preparation for the week I whipped out my recipe binder and we loaded up on tons of fresh and healthy food from Whole Foods, plenty of wine and of course coffee.  But I forgot about my tea! Thankfully I had the Tazo tea bags in the pantry and a large lemon in the fridge.  Within about 15 minutes of prep and a couple hours cooling in the fridge I was enjoying a new spin on one of my favorite drinks.

Who needs Starbucks when you have fun striped straws and polka dot coasters anyway?  Don’t worry Starbucks you’ll still be seeing me for my Venti Americano with toffee nut flavoring no dairy next week.  xoxo

What you’ll need…

1 large lemon

5-6 Tazo green tea teabags (1 teabag per 8oz of water)

What to do…

1.  Cut lemon into wedges and add to a glass jug, mine is the Quadro Jug from Crate and Barrel.

2.  Fill teapot full and bring to a boil

3.  Once boiled pour entire contents of teapot into your jug with lemons.  Add teabags last making sure the strings are hanging out.

4.  Put in fridge to cool.  Once cooled pull out teabags, pour over ice and enjoy!

 

Heart Shaped Oreo Toll House Pies

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When moving to Atlanta last spring one of the first restaurants I had the luck of stumbling upon was Murphy’s.  It was love at first sight (wine shop) and bite (fried green tomato sandwich).  And then I ended my meal with their Toll House Pie.  OMG Toll House Pie. Probably one of the best desserts I’ve ever had.  It was a like an uber rich warm chocolate chip cookie, but in thick pie gooey goodness form.  I was hooked.  

Once home I immediately Googled this ridiculous dessert and thankfully the Google God’s answered with numerous recipes.  However I chose the original from Murphy’s itself (found in their book Murphy’s, 30 Years of Recipes and More.)  And though the pie itself couldn’t get any better, it could get cuter with these festive polka dot heart shaped paper cake pans.  Big fan of being festive without cheesy and these babies do just that.

So I hope you love the recipe as much as I do, and of course happy Valentine’s Day Loves, xoxo

What you’ll need…

Oreo Crust:
1 Cup Oreo crumbs
1/4 Cup chopped walnuts
1/3 Cup un-salted butter
Toll House Pie:
1 Cup brown sugar
6 tablespoons granulated sugar
3/4 Cup  bread flour
4 eggs
10 tablespoons melted unsalted butter
2/3 Cup (5 oz) Nestle Semi Sweet Chocolate chips
1/2 Cup (5 oz) Nestle White Chocolate Chips
1/5 Cup (5 oz) chopped Walnut pieces
1/4 tsp of vanilla
What to do…
Step 1:  Pre-heat oven to 250 degrees.
Step 2:  Crush Oreos (just the cookie, not the delicious center) in a food processor or simply in a large mixing bowl.  I didn’t feel like pulling the food processor out so I used the muddler from our bar.  Add finely chopped walnuts (if you choose to leave these out just sub with additional Oreos) and melted butter.  Mix together.  Press in to your heart pans, completely covering the bottom.  You can use a traditional tart or pie pan as well, but when using this method make sure to grease your pan and layer the sides of the tart or pie pan as well as the bottom with Oreo.  But seriously, use the heart paper pans.  Not only are they beyond adorable they’re also super easy with no clean up.  They already come greased plus they double as your plate.  Done and done.
Step 3:  In your mixer add sugar and flour.  Mix with paddle attachment.  Beat in your eggs, melted butter, then chocolate chips and nuts till throughly mixed.  Add mixture evenly to your heart pans, filing almost to the very top.  Pie will rise ever so slightly when cooking.  Place heart pans on to a cookie sheet and place in to the oven.  Bake at 250 for 90-110 minutes, or until tops are crusty and slightly golden brown.  Stick a toothpick in the center to check for done-ness.
Step 4:  Let cool for 5-10 minutes then devour still warm.  I enjoy a little vanilla ice cream with mine of course.

New Year New Food

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Like pretty much everyone on the entire planet I too have made the resolution to eat better. For me it may be a tad different, because after 2 years of being a pescatarian I am now 100% vegetarian.  This won’t be a huge change for me as I rarely ate seafood, but I know unlike giving up meat it will prove to be a challenge at times.

So with the full on veg lifestyle in effect I checked out some of my favorite food bloggers for some inspiration.  And I’d love to hear (in the comments below) if you have a favorite vegetarian dish.  xoxo

Simple vegetable paella from A Couple Cooks

Spinach and artichoke linguine from How Sweet It is

Quinoa harvest salad from Camille Styles

Spicy tofu scramble with red peppers from Going Home to Roost

Creamy tomato soup with brown butter garlic croutons from How Sweet It Is

Persimmon and cranberry baked oatmeal from Spoon Fork Bacon

 

Friday’s Musts, Lusts & Loves

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Happy Friday Loves!  Unlike my usual Musts, Lusts and Loves this week it’s all about ONE thing.  What do you wonder could possibly satisfy all 3 categories?  Not what, but rather who.  Thomas Keller.  (If you don’t know who Thomas Keller is then just stop reading and go about your day, if you do then by all means read on).

Last year the Mr. and I spent a week in heaven (otherwise known as Yountville) where we gorged ourselves on food and wine (lots of wine).  Though I obviously knew of Thomas Keller I hadn’t had the pleasure of eating at any of his restaurants.  And then like a kid in a candy store in 1 week we dined at Ad Hoc, Bouchon, Bouchon Bakery, and the crazy-amazing The French Laundry.  We even spent time in The French Laundry Kitchen…beyond amaze.  So when I heard he was coming to Atlanta for a signing of his latest book…well done and done.  And it’s not just a signing, it’s also a tasting of sweet treats at Aria.

Below are all of the deets, and I imagine there are other stops on his tour so check it out and see if he’s coming to your city.  And if you’re in Atlanta I’ll see you there.  Happy weekend loves.  xoxo

 

Photo courtesy of Eater

WHAT:                                  Famed Chef Thomas Keller of The French Laundry, Per Se, Ad Hoc, Bouchon and BouchonBakery will be making an appearance at Aria on December 3, 2012 for a meet and greet to celebrate the release of his fifth book, Bouchon Bakery, which features recipes from the bakery’s five locations in California, New York and Las Vegas. Co-Author Sebastien Rouxel, who is the executive pastry chef for the Thomas Keller Restaurant Group, will also be in attendance and will join Aria Pastry Chef Kathryn King to prepare some sweet treats found in the cookbook. King is highly regarded for creating innovative twists on classic American desserts, and, as one of the city’s top pastry chefs, she produces a memorable grand finale at Aria.

Guests will have the opportunity to meet Keller and Rouxel while enjoying their pastries and desserts along with mimosas and coffee. The cost to attend this event is $35 which includes pastries and beverages. Copies of the book are available for purchase at the event for $50. Click here to purchase tickets.

WHEN:                                Monday, December 3, 11 a.m. – 1 p.m.

WHERE:                              Aria

 

 

Pumpkin Ice Cream with Spiced Brittle

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Behold, the easiest dessert you will ever make…Pumpkin Ice Cream topped with Williams Sonoma Spiced Pumpkin Seed Brittle.  Ooooh…aaah…right!?

So here’s the deal, for our wedding I registered for this ice cream maker.  Best decision ever.  Do you have an ice cream maker?  If not it should be on your Christmas-Hannukah-Birthday-However You Can Get It-List, because once you go homemade ice cream you don’t go back.  And I really can’t stress how easy it is to use!!!

Truth be told I haven’t attempted making ice cream completely from scratch.  I actually rely on ALL of the Williams Sonoma Ice Cream Starters (seriously their Vanilla is out of this world).  Each Starter contains 2 packets then all you do is add heavy cream and half and half, whisk, pour, and start.  Easy Breezy.  Plus about half way through the process I often add a little of this and a little of that to each batch.  For example during the holidays I add crushed candy cane to their Chocolate Starter to make Chocolate Peppermint (though this year they have a Chocolate Peppermint and Eggnog Starter).  Fresh chopped strawberries to their Strawberry Starter…summer in a bowl.  And so on.

So for this time of year it’s all about the pumpkin (as it should be).  And I’m in love with their Pumpkin Ice Cream.  It tastes creamy and rich with just enough pumpkin flavoring to matter, but not too much where it overpowers.  Then I simply threw on a piece of their Pumpkin Seed Brittle and you’re good to go.  Fall-Halloween-Thanksgiving in a bowl!  Word to the wise…their seasonal starters are only here for the season (hence the word seasonal) so stock up.  Better safe than sorry.  xoxo

 

Williams Sonoma Ice Cream Bowls ||  One Kings Lane Gold Silverware, no longer available similar HERE || Williams Sonoma Monogrammed Wood Cheese Board, no longer available similar HERE

Pumpkin Spice Cookie Sandwiches

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Every year at this time Betty Crocker puts out a Pumpkin Spice Cookie Mix.  Last year was my first year of trying it and like a fool I only bought 1 package and then ran around Chicago like a mad woman only to find it was sold out everywhere.  And just like a Gilt sale, when they’re gone they’re gone.  So not this year my Loves.  This year I’m prepared.  This year I’ve stocked up.  And now I’m ready for the entire holiday season.  Me and my 25 bags of Betty Crocker Pumpkin Spice Cookie mix.

Here’s the deal….these are not healthy.  These are not made from scratch.  You won’t win any mind blowing best baker in the world prizes with this recipe.  But these cookies are beyond delicious.  A huge crowd pleaser.  And truly who can argue with a 5 minute mix to oven recipe?  Not me.  And side note, these cookies are not so much pumpkin as they are spice so I plan to utilize them all holiday season.

So here’s to the sharing of one of my many guilty pleasures.  xoxo

P.S. I baked and shot at night without my usual sunny rays so I’m not loving my pics, but as I’ve said before I’m not a professional photographer.  We all work with what we got!

 

Cookies looking pretty on our Noir Pedestals

What you’ll need…

1.  Follow the instructions on the Betty Crocker cookie mix package.  **TIP** Since we’re making sandwiches here we need the cookies to be the same size.  Use a small ice cream scoop to get consistent sizing.  Place the scoop of cookie dough on the cookie sheet and slightly press down with 2 fingers to lightly flatten the scoop.

2.  Let cool for 30 minutes on cookie rack.

3.  Frost the back of one cookie, be liberal with the amount of frosting used.  Lightly press second cookie on to the frosted cookie creating a sandwich.  Repeat.