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{MUST Eat} Alon's Bakery & Market

May 31, 2012
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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I think we’ve had this discussion before so excuse the repetitiveness, but the BEST thing about moving to a new city is discovering all of the new food!  And last week my journey continued when I had the pleasure of attending a tasting at Alon’s Bakery and Market in Dunwoody.

Alon’s has been an Atlanta staple for 20 years delighting customers with a plethora of sweet treats, baked goods, wine, foodie gifts and so much more.  But Alon just installed a wood burning pizza oven that cranks out 11 different pies from scratch.  So what better way to break it in than to throw a little party.

The pies were nothing short of fantastic.  With classics like Margherita combining crushed tomato, fresh mozzarella, basil, and basil infused olive oil to the unexpected like anchovies with fried capers.  There’s literally a pie to please every discerning (or not so discerning) taste bud.  Shockingly my two favorites couldn’t have been more opposite; the habenero olive oil with Italian tuna and the Taleggio with fig balsamic, truffled honey and marcona almonds.  The Taleggio would be perfection paired with some good wine.

So yes, Alon’s will be making it on to my Atlanta MUST Eat list, and Alon can plan on seeing a lot of me in the near future.  A lot.  On a side note, sorry to all of you loves that don’t live in Atlanta, but as a takeaway we can all appreciate to always try new things.  Had I not, I wouldn’t have found my 2 fav new pizzas!  xoxo

 

Yummy displays

The dessert counter

Truffles

Foodie gifts

Vino for the tasting

Pizzas being prepared

Potato pizza

White Anchovy pizza

Alon making focaccia

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Waiting On Martha's Pimento Cheese Dip

July 19, 2012
Story By: Mandy Kellogg Rye
Filed Under > Food

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If you’re a regular reader of my blog you know I live my life as a vegan 90% of the time.  The other 15% I haven’t quite mastered because of my love of a few foods like great cheese and certain desserts.  Pimento cheese is a perfect example of my 10% indulgence.  But like a true 85%-of-the-time-vegan I make mine with Vegenaise.

Let’s take a quick pause here to talk about Vegenaise.  Vegenaise is a vegan alternative to mayo, and I love it.  It is one of those rare finds that tastes exactly like the real thing, but has way less calories (though this recipe is not for anyone looking for a low calorie snack).  Try it, you’ll become obsessed.  I’ve already got everyone in my family hooked on it.  P.S. I’ve only ever gotten the purple label Vegenaise which is the one made with grapeseed oil, not sure about the other flavors.

And back to the cheese…pimento cheese is truly a southern addiction and beyond easy to make.  It’s perfect as a spread, on burgers, veggie burgers, and if you really want to try something good get some texas toast, a panini press and make a grilled cheese.  Oh My Goodness.

Anyway, hope you enjoy the recipe, and if you’re a first time Vegenaise taster let me know your thoughts.  xoxo

 

Oh the goodness just waiting to be devoured in our oh-so-stylish Fish Bowls

Waiting On Matha’s Pimento Cheese Dip

1 Block of organic cheddar

1 Block of organic pepper jack

1/2 Jar of pimentos (the small jar)

1/2-3/4 cup of Vegenaise (purple lid, Grapeseed oil flavor)

Cayenne pepper (optional)

  1. Shred/Grate all of the cheese and combine in a bowl.  Add 1/2 jar of pimentos including the liquid they are in, 1/2 cup of Vegenaise, cayenne pepper to taste.  Stir.  If it’s still to dry add additional Vegenaise.  The consistency is a personal preference, the Vegenaise should bind everything together, but shouldn’t break the ingredients down.
  2. Refrigerate for 30 minutes and serve.

**To make a smooth pimento cheese spread simply place everything in a food processor and blend.**

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Buttermilk Brined Smoked Turkey & Chestnut Stuffing

November 14, 2013
Story By: Mandy Kellogg Rye
Filed Under > Holiday Spreads

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As promised, and in preparation for Thanksgiving I wanted to share the recipes that will be gracing my table.  Starting with the star of the show, my buttermilk brined smoked turkey with foccacia and chestnut stuffing.  My husband started brining and smoking his turkey (c/o Joyce Farms) on the Big Green Egg 2 years ago, and he’ll never go back, (in case you don’t have a smoker, I promise you this turkey is not burnt, that’s just how the smoker makes it appear).  The brine, while an extra step, is a complete game changer whether you’re smoking it or not. I promise you the most flavorful and tender turkey you’ve ever tasted!  Happy holidays Loves!  truly, MKR

Photography, Rustic White

Buttermilk Brined Smoked Turkey
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Ingredients
  1. 2 oz. turkey brine, I prefer Williams-Sonoma's Apple & Spices Brine (just use the entire jar)
  2. 1 quart water
  3. 4 quarts buttermilk
  4. 1 fresh turkey (preferably organic and/or free range), 12 to 18 lb., neck, heart and gizzard removed
  5. 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  6. 2 Lemons (cut in half)
  7. 1 head of garlic (cut in half, leave the peel on)
  8. 2 white onions (cut into quarters)
  9. Twine
  10. Extra large brining bags
  11. 1 small bottle of apple juice
  12. mesquite chips for the smoker
  13. 1 disposable turkey pan
Instructions
  1. In a large pot over high heat, combine the turkey brine and water and bring to a boil.
  2. Reduce the heat to medium-low and simmer, stirring often, until the majority of the salt dissolves, 5 to 10 minutes.
  3. Let the brine mixture cool to room temperature. Add buttermilk and mix.
  4. Rinse the turkey inside and out with cold water, pat dry, and place in a large brining bag.
  5. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey.
  6. Refrigerate for 12 to 24 hours, turning occasionally.
  7. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan.
  8. Add lemons, garlic, and onions to the cavity of the turkey and truss legs with kitchen twine.
  9. Melt the butter and rub the skin evenly with a basting brush.
  10. Let the turkey stand at room temperature for 1 hour.
  11. ...Smoking the Turkey
  12. Soak mesquite chips for a few hours in water.
  13. Heat egg to 600F-700F degrees, add soaked chips. Set place setter with legs up (this allows for indirect heat smoking). Place turkey on turkey rack and place entire turkey and rack in disposable turkey pan. During this process the chips will naturally bring temperature down to desired temp of 250F.
  14. Smoke turkey for 60 minutes at 250F, check periodically to see if the legs or breast are burning, if so tent with tin foil. Please note when smoking a turkey the skin will appear much, much darker than roasting, this is a not a sign of being burnt. Refer to pictures above.
  15. Continue smoking for 10 hours at 250F, checking periodically and basting with apple juice. Turkey is fully cooked when the internal temperature of the breast reaches 175F.
  16. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 to 60 minutes before carving. While resting, turkey will continue to cook reaching a final internal temperature of 180F.
Welcome by Waiting on Martha https://waitingonmartha.com/
Chestnut Focaccia Stuffing
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Ingredients
  1. 3 Tbs. extra-virgin olive oil
  2. 1 yellow onion, diced
  3. 3-4 halves of garlic, diced
  4. 4 celery stalks, diced
  5. 1 tsp. kosher salt
  6. Freshly ground pepper, to taste
  7. 2 cups peeled and roasted chestnuts, halved
  8. 1 package (1 lb.) La Brea Bakery focaccia stuffing
  9. 4-6 cups vegetable, turkey or chicken stock, warmed
  10. Thyme
  11. Butter
Instructions
  1. Preheat an oven to 375°F.
  2. In a large fry pan over medium heat, warm the olive oil. Add the garlic, onion, celery, salt and pepper and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts. Transfer the onion mixture to a very large bowl.
  3. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.
  4. Transfer the stuffing to a buttered 3-quart baking dish. Cover with aluminum foil and bake for 20 minutes.
  5. Remove the foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Garnish with thyme
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