tag:blogger.com,1999:blog-73709139188848931752024-03-05T00:41:13.873-08:00Bill's Sunday Suppers!Bill Grant blogs his weekly Sunday Suppers in Canton, Georgia.BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-7370913918884893175.post-71077602108556614972019-02-10T19:46:00.002-08:002019-02-10T19:46:11.943-08:0010 February 2019<div class="separator" style="clear: both; text-align: center;">
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Yes, I know. It's been a hot minute since I posted on my blog, but life has just gotten in the way. Around a year ago, I realized I was spending at least half of my weekends on my Sunday Suppers blog, so I decided to take a break for a while. I got out of the habit, and life just keeps getting busier between work and my City Council service. However, I feel very fortunate to be very busy at Grant Design Collaborative, and 2018 was one of our best years ever of the past twenty two.<br />
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Make no doubt, I still love to cook, and food is still a passion. I'll be even more motivated when the Canton Farmers Market begins again in May. Until then, I guess I'll keep shopping for organic ingredients at Sprouts in Woodstock. I am now on my second week of a combination Whole30, Keto and Paleo diet. I've enjoyed cooking and eating fresh, non-processed food, even without the luxury of bread and gluten. I've also had more energy, so I hope I can stick with this for a while.<br />
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I decided to cook Sunday Supper tonight to celebrate John Clark's birthday which is coming up on Wednesday. I was inspired by watching Jamie Oliver's new PBS cooking show where he uses only five fresh ingredients without a lot of fat or gluten. I did a version of his pork tenderloin with cheddar mashed potatoes, fried sage and prosciutto. The mashed potatoes were made without butter or milk, and they were still delicious, probably the best I've ever cooked. They are made with only potatoes, one tablespoon of olive oil, cheddar cheese, salt and pepper. I cooked the tenderloins and prosciutto over the top of them, so the pork fat didn't hurt! I fried some cabbage with bacon for a side, and it was great with Whim-Wham's pepper sauce. Dessert included a gluten-free blood orange tart made with ground almonds, polenta and raw honey. I made it without any sugar, but the honey and blood orange juice still made it very sweet.<br />
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We enjoyed dinner and then moved on to the Grammy Awards. The women are rocking the show, but the Dolly Parton tribute was by far the highlight of the night! As my dear friend, Carmen Slaughter texted me, "Dolly had to come out and save her own tribute" by singing with the ones honoring her. As has been said before, Dolly can sing harmony with a stump. Her voice and spirit are beyond comparison, and her exquisite voice brought tears to my eyes. I still remember watching her on the Porter Wagoner Show with my grandmother, and I was mesmerized when she sang Jolene for the first time. I'm still mesmerized every time she performs, and I've had the very good fortune to see her live a few times. I knew it was going to be a great day when I saw her interview on CBS Sunday Morning today. After all, who needs bread when you have Backwoods Barbie to feed your soul?<br />
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So, it's good to be back, but I can't promise I will be posting as regularly as I did from 2009–2017. However, when I do, you can bet I will give it my all. Here's hoping your 2019 is off to a delicious start, and until next time, I hope life will treat you kind...<br />
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<b>The Menu:</b><br />
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- Pork Tenderloin with Cheddar Mashed Potatoes, Prosciutto and Fried Sage Leaves<br />
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- Fried Organic Cabbage with Bacon<br />
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- Gluten-Free Blood Orange Tart<br />
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<b>The Recipe – Fried Cabbage with Bacon</b><br />
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This is a very easy, fast and tasty way to prepare cabbage!<br />
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Ingredients:<br />
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Small head of cabbage<br />
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4 slices bacon<br />
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Directions:<br />
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Place four strips of bacon in a cold pan and slowly fry to render fat. When brown and crispy, remove bacon and drain on paper towels. Reserve bacon fat for the cabbage.<br />
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Slice the cabbage into very thin strips and sauté it in the reserved bacon fat until tender but still slightly crispy. Serve cabbage on a platter, and crumble the bacon on top. Serve with pepper vinegar, Whim-Wham Art Farm's if you are fortunate enough to have some!<br />
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<br />BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-86547962460910621072018-05-08T16:14:00.000-07:002018-05-08T16:14:31.090-07:0006 May 2018<br />
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<tr><td class="tr-caption" style="text-align: center;">Sausage and Broccoli Pizza</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Margarita Pizza</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9fzBp1FerhC8E26wzk3EfoSx4ydp1QYbcrJThzdaZfnJhzxzL7fIgfHlFAtoYGlOJyk7UmkZl2DejH3M6w5Oupm93D9vf3Fj_aGdbmaPH0dZbR0q7ORIOxkfgRzM9UrUYWdFumuvflg/s1600/IMG_8442+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1089" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9fzBp1FerhC8E26wzk3EfoSx4ydp1QYbcrJThzdaZfnJhzxzL7fIgfHlFAtoYGlOJyk7UmkZl2DejH3M6w5Oupm93D9vf3Fj_aGdbmaPH0dZbR0q7ORIOxkfgRzM9UrUYWdFumuvflg/s400/IMG_8442+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Canadian Bacon with Pepper Rings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioniXRNfGEOv36gqdUsj4E9VHNJg1iv_upbIHsCeL0kpOvPDjGx6blxwca7VBoRxE7Ql-PR2KcmHgk9J6IjjYmNY_lMVSELBu9lANTUi_4ybs0dTxPoFu1Rk0Okpk6DEmwCzUBFF2Zjdo/s1600/IMG_8436+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioniXRNfGEOv36gqdUsj4E9VHNJg1iv_upbIHsCeL0kpOvPDjGx6blxwca7VBoRxE7Ql-PR2KcmHgk9J6IjjYmNY_lMVSELBu9lANTUi_4ybs0dTxPoFu1Rk0Okpk6DEmwCzUBFF2Zjdo/s400/IMG_8436+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mock Caesar Salad with Homegrown Lettuce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDVMlfihfS8T0gLweksrninNQlcXZUWkC9Cq0TkQS3ZB18meMIvBt3Bz6_4WfSILpL4kb93c_7_6akAvZ2WeaQ6KNornWu7tGC_XorColWI3dy0eRN9pQWOJjC8t5HJ5kCmQlP8IaR-s/s1600/IMG_8459+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1384" data-original-width="1384" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDVMlfihfS8T0gLweksrninNQlcXZUWkC9Cq0TkQS3ZB18meMIvBt3Bz6_4WfSILpL4kb93c_7_6akAvZ2WeaQ6KNornWu7tGC_XorColWI3dy0eRN9pQWOJjC8t5HJ5kCmQlP8IaR-s/s400/IMG_8459+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anginetti Italian Lemon OMG Cookies</td></tr>
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Yes, it has been a few months since I officially posted a Sunday Supper. I apologize, but life has been hectic. With the wedding, trip to Spain, holidays and an extraordinarily busy first quarter at <a href="http://grantcollaborative.com/">Grant Design Collaborative</a> and <a href="http://www.cantonga.gov/">Canton City Council</a>, I have not had a lot of time to cook. I have prepared some smaller suppers, but even then, I did not have time to write the blog. I took the occasion to take a small break from blogging, but I look forward to the summer bounty as the farmers markets come back in season. In addition, I have a very big project going on in Chicago through mid-June, so I am not sure how often I will be posting between now and then.<br />
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In keeping with recent patterns, this past weekend was filled with activity with the kick-off of downtown Canton's first First Friday of the season, and the turnout was epic. It was great seeing everyone out and about after the winter hibernation. Saturday was consumed with Derby Day at the Rock Barn, an annual fundraiser for the <a href="http://www.rockbarn.org/">Cherokee County Historical Society</a>. The event sold-out this year, and we had a great time with a lot of dear friends. By the time Sunday rolled around, I was completely exhausted and mentally drained, but I did make time to cook Sunday Supper. It is stressful times like these when I need to be in the kitchen, and Sunday was no exception. After all of the activity and fast moving deadlines at work, I longed for the comfort of scratch cooking. Moreover, I found myself baking which is slightly uncommon for me.<br />
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In reflection, I think this week's Sunday Supper originated from a primal need to immerse my hands in the simple tactile pleasures of dough. As with most of my meal ideas, I just get a thought in my head or wake up thinking about something, and I have to "cook it out of my system." This week, I woke up thinking about Neapolitan pizza. I think the idea came from a conversation I had with my friend, Joyce Swindell, at the Derby Day event on Saturday. We were talking about our experiences in Italy and how wonderful the pizza was there – anywhere you ordered it. Regardless of how good it is in the states, you just can't find pizza like that anywhere else in the world. However, I woke up thinking about it, and the challenge was real.<br />
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I have made homemade pizza before, including the crust, but it is very difficult to get a thin crust that defines a Neapolitan style pie. I did a bit of research and found countless different recipes for the dough. Some required 12 hours in the refrigerator. Some used honey to activate the yeast, while others used sugar. A few recipes wanted two rises on the dough before stretching it into a pizza shape. Other versions only used one rise and directed you to roll the dough into shape. After reading a couple of dozen versions, it became quite tedious. My research revealed that, regardless of the recipe, the pizza dough three primary ingredients: flour, yeast and water. Of course, the dough needs a bit of salt, and sugar is necessary to activate the yeast. I didn't want the crust to rise too much since I was going for a thinner crust, so I just added a pinch of sugar to the yeast mixture with good results. For the pizza sauce, I also decided "less is more" when it comes to the Neapolitan style, so I just pureed some canned Italian San Marzano tomatoes and combined them with some finely chopped basil and a little minced garlic. I simply let the sauce cook as the pizzas baked, and again, they turned out great. I made enough dough for three 14-16 inch pizzas, so I made three different kinds: Italian sausage, garlic and broccoli, margarita and Canadian bacon with sweet pepper rings. They were all delicious, and the crusts were thin and crispy, almost like in Italy with enough wine.<br />
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While the pizzas were baking, one at a time, I picked the last of our organic romaine lettuce from our raised garden and made a mock Caesar style salad. It is "mock" because I do not use mayo in my dressing, but it was tasty with lots of garlic and fresh lemon juice. Continuing with my baking diversion, I baked some Anginetti Italian Lemon Cookies for dessert. I may not be an accomplished baker, but those tasty morsels would rival the best bakeries around! With a refreshing lemon tang and silky sweet icing, they melted in your mouth. In fact, all but two out of twenty four melted in four of our mouths within minutes, but they were small, right?<br />
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So, back to work and another busy week. I will be traveling back and forth to Chicago in the weeks ahead, so I will have an opportunity to enjoy a different style of pizza, as well as other delicious food in the Windy City. However, there's no place like home and your own kitchen for cooking up comforting memories.<br />
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<b>The Menu</b><br />
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- Mock Caesar Salad with Homegrown Organic Lettuces<br />
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- Scratch Made Neapolitan Style Pizzas: <br />
• Italian Sausage, Garlic and Broccoli<br />
• Margarita<br />
• Canadian Bacon with Sweet Pepper Rings<br />
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- Anginetti Italian Lemon Cookies<br />
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<b>The Recipe – Sausage, Garlic and Broccoli Pizza</b><br />
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<b>Dough</b><br />
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Ingredients:<br />
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1/2 teaspoon dry yeast<br />
1/2 cup warm water, around 100 degrees<br />
pinch sugar<br />
1 teaspoon unbleached all purpose flour<br />
1 1/4 cups unbleached all purpose flour<br />
1/2 teaspoon salt<br />
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Directions:<br />
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In a medium mixing bowl, blend yeast, water, sugar and teaspoon of flour. Sit aside for 8-10 minutes until foam forms on the surface.<br />
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Blend in remaining 1 1/4 cups of flour and salt to form a smooth and slightly sticky dough (no more than 30 seconds). Then knead dough by hand for 5 minutes.<br />
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Form into a ball and place in a large oiled bowl. Cover bowl with plastic wrap and let stand in a cool place until doubled in size (about 1 1/2 hours).<br />
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30 minutes before baking, punch down the dough to let air out then knead a minute or two and form into a ball. Place back in bowl and cover.<span class="”name”"> </span><br />
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<b>Pizza</b><br />
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Ingredients: <br />
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1/2 cup finely chopped basil <br />
1/4 cup plus 2 tablespoons extra-virgin olive oil <br />
3/4 teaspoon kosher salt <br />
One 28-ounce can tomato San Marzano or Italian style tomatoes, pureed <br />
1 pound spicy Italian sausage, bulk or casings removed<br />
1 bunch broccoli, cut into bite-size florets<br />
2 cloves garlic, thinly sliced<br />
12 ounces fresh mozzarella, sliced 1/4-inch thick <br />
1/2 cup fresh Parmesan Regianno, grated<br />
Prepared pizza dough (above)<br />
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Directions:<br />
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Combine the basil, 1/4 cup of the olive oil, salt and pureed tomatoes in a medium bowl. Mix well then cover with plastic wrap and refrigerate while making pizza dough, 2-3 hours. <br />
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Preheat the oven to 500. Place a rack on the next to lowest level and use a pizza stone if you have one – preheat with oven.<br />
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Heat a large skillet over medium high heat, then add the remaining 2 tablespoons olive oil and the sausage. Cook for 6-7 minutes, breaking apart with a wooden spoon to form small pieces, then add broccoli florets and continue cooking until sausage is brown and cooked through, about 10 minutes total. Remove from heat and cool to room temperature. <br />
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Dust a pizza pan or a large upside down rimmed baking sheet with flour. Gently stretch the pizza dough and place on the dusted pan. Roll or stretch out to 1/4-inch thick, leaving a little thicker around the edges.<br />
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Spread 1 - 1 1/2 cups of the sauce over the dough and top with the mozzarella slices. Spread the sausage and broccoli mixture and sliced garlic evenly over the crust and top with the Parmesan.<br />
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Place the pan on the next to bottom rack of oven, and bake until crust is nicely browned and top is golden, around 10-15 minutes (watch carefully). Move pan to middle or higher shelf, if necessary, to brown the top and melt the cheese if crust is getting to brown on bottom shelf.<br />
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Remove pizza from oven and let sit for 5 minutes before slicing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Derby Day at the Rock Barn with Elaine Roberts and Jeff Brown</td></tr>
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<br />BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-34124340848444227202017-11-19T19:59:00.000-08:002017-11-19T20:01:54.950-08:0019 November 2017<div class="separator" style="clear: both; text-align: center;">
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<br />
The election is finally over, and I am coming up for air just in time for the holidays. Of course, I was very pleased with the results and look forward to serving the citizens of Canton for another four years. We have so many exciting projects going on, and the enthusiasm is contagious. With all the activity, however, I have not had time to cook in several weeks. With Thanksgiving coming up on Thursday, I was determined to get some prep work done today and escape into the kitchen for some therapy. Between work, the election and other activities, the past couple of months have been unbelievably busy, and the next couple don't appear to be less hectic.<br />
<br />
In addition to my regular work and Council duties, I had a couple of extracurricular design engagements this past week. Last Wednesday, I had the honor and privilege to be the featured speaker at the last Lunch Circuit series in Woodstock, sponsored by Fresh Start Cherokee, an initiative of the Cherokee Office of Economic Development. Jonathan Chambers does an excellent job with the program, and it features the stories of different entrepreneurs in Cherokee County. I enjoyed telling my story and background at Grant Design Collaborative to an engaged and gracious crowd, including a lot of friends and colleagues. It was a great day. Last night, I ventured down to Atlanta for AIGA Atlanta's Big Night event at the Center for Civil and Human Rights. This humbling museum always leaves me in awe, but last night we were there to celebrate our local design community and our latest AIGA Atlanta Fellow inductee, David Laufer. I was named a Fellow quite a few years ago, and our other Fellows were there to honor David and celebrate together. It was great catching up with old friends and participating in a beautiful evening hosted by the current AIGA Atlanta board.<br />
<br />
So today was all about planning the Thanksgiving menu, grocery shopping and prepping as much as possible. I made cornbread and homemade chicken stock for the Southern dressing. Since I needed to make stock, I decided to double up and cook enough to make tonight's Sunday Supper, old-fashion chicken and black pepper buttermilk dumplings. It was a long, but satisfying day in the kitchen, and I enjoyed every minute. In addition to the scratch stock and stewed free range chicken, I also made and rolled the black pepper dumplings by hand as well. I even went as old-school to use lard in the dumplings, but of course it was lard that I rendered myself. You can also use vegetable shortening as a perfectly acceptable replacement. I also used buttermilk instead of whole milk, and the dumplings were very light and fluffy. They turned out very well, and it was the perfect comfort food after my time away from the kitchen. For dessert, I made a simple standby, a rustic pear tart with a cream cheese crust and pear brandy whipped cream.<br />
<br />
I'll only have three days to catch up this week but hope to find a little time to relax over the holiday weekend. Whatever the week brings, I will take time to be thankful for an abundant life, a wonderful community, talented colleagues and the most loving friends and family ever. May your Thanksgiving be equally filled with blessings, great food, fond memories and unrelenting joy.<br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Chicken and Buttermilk Black Pepper Dumplings<br />
<br />
- Rustic Pear Tart with Pear Brandy Whipped Cream<br />
<br />
<b><br />The Recipe – Chicken and Buttermilk Black </b><b>Pepper Dumplings</b><br />
<br />
Ingredients:<br />
<br />
Chicken and Stock:<br />
<br />
1 whole chicken<br />
4 large carrots, halved<br />
2 large yellow onion, 1 quartered for stock, 1 chopped for stew<br />
4 stalks celery with leaves, 1cut into large pieces for stock, 1 sliced for stew<br />
2 bay leaves<br />
10 peppercorns<br />
2 sprigs thyme<br />
1 TBS butter<br />
Salt and pepper, to taste<br />
<br />
Dumplings:<br />
<br />
2 cups all-purpose flour<br />
<div>
1 TBS baking powder<br />
1 teaspoon kosher salt</div>
<div>
1/2 teaspoon course ground black pepper<br />
4 TBS lard or shortening<br />
1/2 to 2/3 cups buttermilk<br />
<br />
<br />
Directions:<br />
<br />
Place the chicken in a pot and cover with cold water and half of the vegetables in large pieces. Add all of the herbs, bring the mixture to a boil and then reduce it to a simmer. Boil the chicken until it is done and falling off the bone, 30-40 mins. Slice the remaining vegetables that were not originally placed in the pot.<br />
<br />
When the chicken is done, pull it out of the water, cool and separate the meat from the skin and bone, tearing into bite-size pieces. Strain the stock from the pot, and place over medium high heat to reduce by half.</div>
<div>
<br /></div>
<div>
For the dumplings:<br />
<br />
Sift the dry ingredients together into a large bowl. Cut in the lard or shortening until the texture becomes crumbly. Add the buttermilk and combine to form a thick dough. Roll the dough out on a floured board to 1/4 inch thickness, and cut it into 1 x 1 1/2 inch strips.<br />
<br />
Add the the sliced vegetables to the reduced stock, and cook until tender - around 15 mins. Add the chicken back to the pot, and season to taste with salt and pepper. Return the stew to a low boil. Drop the dumplings into the stew one at a time, cover and simmer until dumplings are puffed and firm, 5-8 mins.</div>
<div>
<br /></div>
<div>
Serve hot, and garnish with chopped parsley or chives if desired.</div>
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-39155951100785705372017-10-23T07:26:00.000-07:002017-10-23T07:26:07.402-07:0022 October 2017<div class="separator" style="clear: both; text-align: center;">
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<br />
It was great to get back into the kitchen at One Britt! The past few weeks have been absolutely crazy with work, election and volunteer activities, but the weekends have been the busiest of all. Two Saturdays ago, we participated in the 9th Annual Angels Walk at Soleil Laurel Canyon. This fundraiser is sponsored by the Soleil Le Marmitons, a mens cooking club, and other great individuals to benefit the North Georgia Angel House. Ron and Brenda Laird lead the event, and it was my sixth time to walk. It is always an excellent opportunity to catch up with my friends at Soleil, and of course, a good excuse to eat some delicious Le Marmiton hot dogs! During my first Angel Walk in 2011, I had the good fortune of meeting Micki Farley, so this event holds a special place for me. I applaud the Angel Walk and the $4,000 they raised this year for an excellent cause.<br />
<br />
Last Saturday was also consumed with volunteer activity. Joining forces with Goin' Coastal and the Kell family, we collected a ton of hurricane relief supplies for Puerto Rico. Zach and Josh Kell stored most of them in the event space at Coastal, until they ran out of room and had to move more to my office at Grant Design Collaborative. Coordinated by Buen Provencho restaurant in Smyrna, we worked with the organizers to deliver Canton's contributions direct to their staging warehouse in Norcross. Due to the generous amount of donations, Jeff Brown and I had to rent a 17 foot U-Haul to deliver the supplies! Joined by Josh Kell, Cory Wilson, Stefanie Joyner, Stephanie Villasenor and her<br />
awesome son, Ian, we loaded 30 cases of water, a dozen boxes of medical supplies, canned goods, personal hygiene items and much, much more. Once we filled the U-Haul, I drove it to Norcross, assisted by my Co-Pilot, Jeff Brown. The truck had over 141,000 miles, and it was quite interesting driving it on 75 and 285! We made it and found the warehouse filled with wonderful volunteers who were sorting and packing all of the donations. We were so proud to hear that our delivery was the single largest of their operation, so thanks again to the amazing generosity of our Canton friends and neighbors! Special thanks to Rebekah Shelnut, Zach and Bre Kell for all of their assistance and encouragement. It was a true community effort.<br />
<br />
Last Tuesday, I had the honor of sponsoring the Steve Buchanan and Chris Chandler Golf Tournament at the Fairways of Canton. This excellent fundraiser for the American Cancer Society is organized by one of Canton's finest, former City Councilman Wade Buchanan. Thanks to Mr. Buchanan and all of the golfers who participated this year. From golf to history, Saturday's activities included serving as a volunteer docent for the Cherokee County Historical Society's 2017 Tour of Homes. Jeff and I spent the morning at the recently renovated Hawkins-McManus craftsmen style home on E. Main Street. Ms. McManus did a beautiful job on the home, and her daughter's home next door was also included on the tour. Tammy and Stan Perkins featured their stunning renovation on the tour, and I was simply speechless when I had a chance to view their work. Thanks to them, and others, who have worked so hard to restore these beautiful homes on E. Main Street, one of the most important gateways into downtown Canton. Of course, we must also acknowledge the Historical Society for their tireless efforts to preserve our heritage.<br />
<br />
Needless to say, I was totally exhausted by Saturday evening. I had several invitations, including a wonderful Casino Night fundraiser for the Cherokee High Boosters Club, but I needed a quiet night at home to collect myself. So, I sent Jeff and other friends to the Casino Night, and I stayed home to relax with Jazpur. I was in my PJ's by 7 pm and enjoyed a bowl of cereal for dinner. Wrapped in my grandmother's quilt, Jaz and I watched a beautiful independent movie, "Maudie," about an artist in Nova Scotia who defied the odds and challenges in overcoming debilitating arthritis to find fame and love in the most unexpected ways. I highly recommend the film, and it was the perfect way to restore and recover.<br />
<br />
By Sunday, my chore list was quite extensive, but I was determined to find time to cook Sunday Supper. I needed the therapy and focused time in the kitchen. Anticipating our holiday trip to Spain and Portugal, I did some research on Portuguese cooking and found an interesting recipe for a spicy Piri Piri roasted chicken with potatoes. Originating in Africa, the dish was adapted by the Portuguese for a comforting and relatively simple meal. To accompany the spice of the chicken, I also made a refreshing tomato and cucumber salad. For dessert, I adapted an easy Portuguese dessert recipe called Serradura, a layered creation of whipped cream, Maria cookies and fruit jam. I added my own twists by using Biscoff cookies and orange marmalade for the fruit topping. Being Southern, I also made the dessert in small jelly jars instead of parfait dishes. Shelly Farrar of Riverstone Corner Bistro will be so proud of me! The chicken was phenomenal, but the roasted potatoes were the best part of the meal. Regardless of how you roast a chicken, just toss some potatoes in a little olive oil, salt and pepper and then place the chicken on top. I used the spatchcock method of butterflying the chicken to cook faster and cover more of the potatoes. The potatoes roast in the chicken fat drippings, and they are divine. However, the Serradura dessert is very simple and yummy, so I am posting the recipe for it this time around. It is easy to make, and everyone really enjoyed it.<br />
<br />
Another busy week lies ahead, but I hope you all find some quiet time to restore, reflect and count your blessings. Bon appetite and best wishes to a very special community.<br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Portugese Piri Piri Roast Chicken and Potatoes<br />
<br />
- Yogurt Cilantro Suace<br />
<br />
- Simple Cucumber and Heirloom Tomato Salad<br />
<br />
- Serradura a la Bill<br />
<br />
<br />
<b>The Recipe – Easy Serradura Portuguese Dessert</b><br />
<br />
Ingredients:<div>
<br />1 cup heavy whipping cream<br />¼ cup sweetened condensed milk<br />1 teaspoon vanilla<br />18-20 Biscoff cookies, finely crushed<br />½ cup orange marmalade + 1 tablespoon of orange juice or water<br /><br />Directions:</div>
<div>
<br />Crush the cookies until very fine. I used the old fashioned method of putting them in a ziplock bag and crushing them with a rolling pin. I actually used the jar of marmalade as my rolling pin!</div>
<div>
<br />Whip the cream, vanilla and condensed milk into semi stiff peaks.</div>
<div>
<br />Form layers by alternating cookie crumbs and whipped cream. Leave room at the top for the fruit topping.</div>
<div>
<br />To make the glaze, stir the orange juice or water into the marmalade, and heat in the microwave for l a minute until it becomes spreadable. Spoon the warm marmalade on top of the serradura and spread gently to cover.</div>
<div>
<br />Chill for several hours to set before serving.</div>
<div>
<br /></div>
<div>
Note: Substitute any fruit jam or fresh fruit puree in place of the marmalade to adapt to your own taste.<br /><br /><br />
<br /></div>
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-11228333019187441532017-09-18T09:14:00.000-07:002017-09-18T09:23:11.552-07:0017 September 2017<div class="separator" style="clear: both; text-align: center;">
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<br />
What a week. From tropical storms to exciting large projects with Hewlett Packard at Grant Design Collaborative to new potential developments in the City of Canton, I have been a busy man. However, I am grateful we were spared any severe damage from Irma and continue to keep those who have been devastated by this storm, as well as Harvey, in my thoughts and prayers. Please join me in contributing to worthwhile relief efforts in any way possible. It appears more storms are on the way, so the need will only grow in the weeks ahead.<br />
<br />
Speaking of the weather, it has been fickle to say the least. Just when there was a tease of Fall in the air with cooler mornings, Summer returned with a vengeance the past couple of days, but it was a beautiful weekend in Canton. Granted, it is challenging to plan for Sunday Supper menus with the changing forecast. Just when I began to think about warm, autumn-inspired comfort foods, such as stews and casseroles, I had to switch plans for the warmer weekend.<br />
<br />
For some reason, I have been craving Asian food lately. Other than our wonderful local Thai restaurant, Chon Ngren, other types of this cuisine alludes us here in Canton. I always enjoy venturing down to the diverse culinary playground of Buford Highway in Atlanta for this type of food, but that is a long drive, especially on a Sunday. In addition, typical Asian ingredients are also hard to find in this area, so when taking matters into my own kitchen, I have to plan accordingly. Like other cuisines, you can be resourceful with substitute ingredients, but there are certain exotic ones that simply can not be replaced. So after a little online research, I came across an interesting Malaysian dish of beef and celery. I love celery, and this recipe celebrates it as a vegetable instead of the typical garnish. There were a couple of challenging ingredients, but I worked around them and added a few elements to make the recipe work in my kitchen at One Britt. If you are not a celery fan, simply substitute asparagus or some other vegetable. As a side to the beef dish, I found an interesting coconut rice recipe with an extremely spicy sauce made with yogurt, cilantro and jalapeno peppers. The rice is made with coconut milk instead of water, and I added a cinnamon stick, cloves, bay leaf and cumin seeds for really interesting flavors. It was a perfect accompaniment to the earthy and aromatic beef and celery main course. For appetizers, I prepared some simple steamed edamame and baked some vegetable egg rolls to serve with homemade Chinese hot mustard. The mustard is easy to make and so much better than the prepared, packaged version you get with take out orders. I just whisk three tablespoons of Coleman's hot mustard powder with three tablespoons of cold water, and let it sit for 15-20 minutes. It is spicy and a good way to clear your sinuses!<br />
<br />
If you like a certain type of food, don't be intimidated by exotic recipes. Just use common sense to substitute and improvise. It may not always work out, but the fun is found in the experimentation. For instance, I have a couple of woks to use for stir frying, but I did not want to pull them out of the back of my cabinets for the beef and celery dish. So, I simply used my large cast iron skillet to stir fry everything in one pan. You can never go wrong with cast iron! Explore the International food aisle of your local grocery store as well. If you see interesting ingredients, simply Google them to explore recipes and ideas. We also have some amazing hispanic stores in Canton, such as Ramirez on Marietta Highway. Here, you will find a bounty of wonderful ingredients, spices, fresh produce and baked goods for Latin and Mexican inspired menus. You will also find these stores to be very affordable as well.<br />
<br />
Here's hoping your week is filled with fascinating improvisation and delicious serendipity.<br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Stir Fried Beef and Celery<br />
<br />
- Coconut Rice Pilaf with Spicy Cilantro Sauce<br />
<br />
- Steamed Edamame<br />
<br />
- Baked Vegetable Egg Rolls with Homemade Chinese Hot Mustard<br />
<br />
<b><br /></b>
<b>The Recipe – Stir Fried Beef and Celery</b><br />
<br />
Ingredients:<br />
<br />
16 oz rib eye steak, cut into thin strips<br />
2 Tbsp Chinese black bean sauce/paste<br />
8 celery ribs, strings removed with vegetable peeler, halved and cut into 2 inch batons<br />
4 Tbsp vegetable oil<br />
2 tsp whole black peppercorns, crushed<br />
5 cloves garlic, roughly chopped<br />
2 Tbsp oyster sauce<br />
4 Tbsp water<br />
<div>
1 Tbsp mirin, rice vinegar, or black vinegar (optional)<br />
<br />
For the beef marinade:</div>
<div>
<br />
3 tsp cornstarch<br />
3 tsp light soy sauce<br />
Pinch of ground white pepper<br />
<br />
<br />
Directions:<br />
<br />
Place ribeye in freezer for 30 minutes before slicing. Mix marinade ingredients together in a medium bowl, then add the beef and stir to coat. Let beef sit in marinade for 20 minutes.<br />
<br />
Using a vegetable peeler, peel a thin layer off the celery to remove strings, cut them lengthwise into 1/2-inch-wide and two inch long batons.<br />
<br />
Heat half of the oil in a wok or frying pan until smoking, then add the marinated beef and stir fry over high heat for 30-45 seconds. Remove the beef and reserve, leaving the browned bits of the beef in the pan for flavor.<br />
<br />
Reduce heat to medium, then add the remaining oil, crushed peppercorns, black bean paste, and garlic, stir frying for 1 minute, until just fragrant, but don't burn the mixture. Add the celery, and fry for 2–3 minutes, then return the beef to the pan. Mix the oyster sauce, water and mirin or vinegar, and add to the pan. Stir and cook for 30 seconds longer. Serve immediately with basmati rice.<br />
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BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-36216841670293835222017-08-27T19:46:00.000-07:002017-08-27T19:59:41.615-07:0027 August 2017<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Last week was very busy. It began with qualifying for reelection to Canton City Council on Monday, a lot of client meetings and attending Georgia's Downtown Conference in Columbus on Wednesday and Thursday. The conference was very interesting, and we learned a lot about that city's turnaround, riverwalk and their man-made whitewater experience. I left inspired and thinking a lot about Canton's opportunity to make the most out of the Etowah River that runs through our city. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On Friday, we heard through the grapevine that our newest downtown restaurant, Local on North, was doing a soft opening that night. We joined some great friends there and had a wonderful experience. The restaurant is really quite beautiful, and the food was delicious. All eight of us ordered a different entree, from crab cakes to wood fired pizza to vegetable couscous, and everyone loved their dishes. The owners were extremely friendly and attentive, and I am excited to have another great restaurant to put in our rotation. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On Saturday, we got to the Canton Farmers Market early to get the good stuff from our favorite suppliers. Afterward, we walked over to STEEP Tea House to enjoy an incredible brunch. On the way over, we passed by two more new businesses in the process of opening, a yoga studio and an interior design shop. I am delighted that North Street has arrived, and our historic downtown loop is now a reality. In addition to other great venues throughout the city, such as Riverstone Corner Bistro and Chon Ngren Thai Restaurant, our downtown dining scene is becoming the envy of Metro Atlanta. Panera Bread Company will be breaking ground next month, and by December, the Harris Group will be ready to lease five additional restaurant spaces in the newly restored Canton grammar school and mill office buildings. There has never been a more exciting time to live, work, dine and play in Canton, Georgia!</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Today, we spent some time doing chores around the house and grocery shopping for a lot of staples. We are planning a trip to Spain over the holidays, so I have been researching some typical Spanish dishes. I decided to try my hand at a potato, onion and egg tortilla, and it was very tasty. It even turned out of the skillet in the end, my biggest worry. I made a fresh tomato and pepper salad to serve with the tortilla, using the last of our Carolina Gold tomatoes from the yard. For dessert, I used the season's last peaches from the farmers market to make Tom Keller's confit of peaches with mint. It was very refreshing and delectable.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We enjoyed Sunday Supper on the Side Porch at One Britt, but or minds and hearts were, and still are, with our fellow Americans in Houston and Texas. The devastation is simply overwhelming, and I pray they will recover soon. Count your blessings, and do what you can to help others. Life is short, y'all.</span><br />
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<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="font-family: "helvetica neue", arial, helvetica, sans-serif;">The Menu:</b><br /></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Spanish Tortilla with Potatoes and Onions</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Fresh Tomato and Pepper Salad</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Confit of Peaches with Mint</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><b style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><br />The Recipe – Spanish Tortilla with Tomato and Pepper Salad</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
Tortilla:</span></span><br />
</div>
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5 medium Yukon gold potatoes </span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 white onion, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 teaspoon paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 tsps kosher salt, or to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3/4 tsp black pepper, or to taste <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 cups extra-virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 large eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Tomato and Pepper Salad:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3/4 cup cherry or grape tomatoes, halved<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup diced Cubano pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup sliced scallion, white and green parts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1clove garlic, minced<o:p></o:p></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 375. Peel potatoes and halve them
lengthwise, then slice them, thinly, crosswise. Pat potatoes dry with paper
towels then toss them with onion, garlic, paprika, 1 1/2 teaspoons salt and 1/2
teaspoons black pepper.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Warm a large skillet over medium heat, then add olive oil
and potato / onion mixture. The oil should nearly cover the potatoes, so add
more if you need it. Cook until potatoes are fork tender, 10 to 15 minutes.
Adjust heat so vegetables do not brown. Transfer potatoes and onions to a
colander with a slotted spoon, but reserve 3 1/2 tablespoons oil from the
skillet. Let potatoes cool for around 10 minutes before adding to eggs.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Whisk eggs in a large bowl until well combined and season
with a little salt and pepper. Stir potato mixture into eggs. Spray a nonstick
skillet or baking pan with cooking spray, then pour and swirl two tablespoons
of the reserved oil to coat the bottom. Pour potato and egg mixture into the
pan and flatten out surface with a spatula. Bake tortilla in the preheated oven
for 20-25 minutes or until golden brown on top.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove from oven and loosen the sides with a rubber spatula
before placing a serving plate over the top of pan and flipping to turn out the
tortilla. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To make the salad, toss the tomatoes, pepper, scallion,
garlic and remaining 1 1/2 tablespoons reserved oil in a large bowl. Season
with salt and pepper, and serve over top of tortilla cut in wedges.<br />
<br />
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-->BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-86578190423227259912017-08-07T07:42:00.001-07:002017-08-07T07:42:24.221-07:0006 August 2017<br />
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<br />
Summer in Canton just keeps getting better. I had the honor of being the guest emcee at the August First Friday, and it was epic. The band, Atlanta Rhythm and Grove, was off the chart, and everyone had a great time. During the evening, I had so many positive conversations about the positive momentum in the City of Canton, and the sense of community has never been stronger. You can feel the excitement in the air, and it's only getting better. The collective effort of our Main Street Board, City Staff and Volunteers are to be commended on their efforts and hard work. They never cease to amaze me.<br />
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Saturday began as usual with a trip to the Canton Farmers Market. We got there early, but so did the crowds. Everyone was looking for the top picks of local produce, baked goods, seafood, beef, farm eggs, natural products and so much more. Whim-Wham Art Farm had already sold out of bagels by 9:30, but that is nothing new. However, we were able to snag some tomatoes, basil, flowers and hummus from their table. Our fearless market leader, Micki Farley, was taking the day off, but of course she was there shopping and supporting the vendors. When we bumped into her, she told me about some amazing pizza crust by Good Things Baking Company, and she had the last one put on hold in my name. It's good to have friends in high places! I bought the sourdough pizza crust and a homemade baguette, and both were amazing! Our haul also included okra, lady peas, hydroponic arugula and micro greens, potatoes, local clover honey and fresh-picked blackberries. It was a banner day at the market.<br />
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Our dear friend and artist, Steve Martin, visited us from Blue Ridge on Saturday afternoon. It had been a while since we saw him last, so it was a wonderful opportunity to catch up. We had a delicious lunch at Steep Tea House and, of course, ran into other friends there. Speaking of Steep, Lyn Moye had live entertainment during First Friday, and we were fortunate to hear her perform a song with the acoustic duo. She sang one of my favorite songs, Leonard Cohen's Hallelujah, and it was incredible. I never knew she had such an amazing voice. I highly recommend you check out Steep the next time she has performers since she told me she always sings one song. You won't regret it.<br />
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After Steep, we spent some time relaxing in the cement pond at One Britt. Jeff took some time to visit Meghan and Ryan Quinlan's house warming as well as their son Nolan's first birthday party. I hated to miss it, but it gave me some time to reminisce with Steve, one of my oldest and dearest friends. Later in the afternoon, I made some tapas from the sourdough pizza crust and other items from the Farmers Market. The pizza crust is out of this world, especially when topped with tomatoes and basil from Whim Wham and our own back yard.<br />
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Sunday was a relatively quiet day. It began with Jeff's delectable pancakes. He has really mastered the art of breakfast. Afterward, we took a long, 5 mile walk from One Britt to Etowah Park to hit the trail to Heritage and back home on the sidewalk system. It's a very nice walk, even when it is a bit warm, but it gave us an opportunity to walk off the pancakes! After taking a plunge in the pool to cool off, we headed out to round up the few provisions for Sunday Supper that we did not get at the Farmers Market. We are attempting to eat a lot less meat, so I made a simple tomato sauce for spaghetti and a caprese salad from our backyard tomatoes and a beautiful yellow variety from Whim Wham. For dessert, I was ecstatic to put the first figs from our tree in a rustic fig tart. I served the Good Things baguette with the spaghetti, and it was perfect in every way.<br />
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After dinner, our good friend, Gary Mullet, joined us for the world premiere of Sharknado 5: Global Swarming. Gary has long been fan of this series, but I had never indulged in his guilty pleasure. However, this one caught my attention because it had a cameo by my star crush, Olivia Newton-John. We really enjoyed the absurdity and rip offs of various entertainment and cultural references, and it was nice to spend some "guy-time" with Gary after his recent knee replacement. His recovery has gone very well, and luckily, the stormy evening did not include any sharknados in Canton.<br />
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Once again, I am feeling much gratitude for another fulfilling weekend in our small town. I have always used the word "blessings" with trepidation, but I am finally understanding the meaning. While we have so much negativity, anger and sadness that surrounds us every day, it is reassuring to take time to count our blessings, big and small. After all, challenges are an opportunity to explore our capacity for grace in the face of adversity.<br />
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Wishing you grace and gratitude in the week ahead.<br />
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<b>The Menu:</b><br />
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- Spaghetti with SimpleTomato Sauce<br />
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- Caprese Salad<br />
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- Good Things Baguette<br />
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- Rustic Fig Tart<br />
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<b>The Recipe – Simple Homemade Tomato Sauce</b><br />
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- 1/4 cup olive oil<br />
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- 3 cloves garlic, lightly smashed<br />
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- 2 - 28oz cans good quality San Marzano tomatoes<br />
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- 1 sprig fresh basil plus more leaves for finishing<br />
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- 1/2 tsp crushed red paper<br />
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- pinch sugar to reduce acid<br />
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- salt and pepper to taste<br />
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<b>Directions:</b><br />
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Place the olive oil and crushed garlic in a dutch oven or medium saucepan over medium heat. Heat the garlic and press with a spatula to release flavor in the oil. Swirl oil to incorporate, around 2 minutes. Do not brown the garlic.<br />
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When garlic is fragrant, add the tomatoes and stir into the oil and garlic. If using whole, unpeeled tomatoes, crush them with a wooden spoon or tomato masher. You can also used chopped tomatoes for the sauce.<br />
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Bring the mixture to a simmer, then add the whole basil stem, crushed red pepper, salt and pepper – stirring to combine. Reduce heat to medium low and simmer for 30-40 minutes.<br />
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When sauce has thickened and oil begins to separate a bit, remove basil stem. Off heat, stir in reserved chopped basil, salt and pepper to taste.<br />
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This simple tomato sauce is great with pasta, pizza or any other place you may use marinara.<br />
<br />BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-73680414481218147862017-07-24T07:39:00.002-07:002017-07-24T07:41:47.655-07:0023 July 2017<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">You say tomato; I say festival! I had a wonderful time serving as a judge for the 9th Annual Tomato Sandwich Festival on Saturday at the Canton Farmers Market. I have been honored to judge past competitions, but this year's crowd was quite impressive. Hats off to Roy Taylor for conceiving this wonderful idea and for managing it for the past nine years. Roy's passion for Canton, and all things sustainable, is indicative of Canton's character and charm, and we all benefit from his engagement.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">We didn't have any green tomatoes in the competition on Saturday, but if we did, they stood a good chance of being fried naturally. Saturday was, by far, the hottest day of Summer this year, and everyone was commenting on the extreme heat. After the Farmers Market, we ran a few errands and decided it was too hot to do anything other than swimming in the cement pond at One Britt. Even the pool was the warmest it has been all year, but the water was refreshing, and a couple of friends found their way over to chill – as best they could. Unfortunately, I was suffering from a lot of sinus issues and had to go inside later in the afternoon. Summer colds and sinus infections are the worst, but binge watching TV in your PJs with the AC turned down low enough to make the windows sweat sure puts things in perspective.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">We don't have much time to watch TV these days, so we began a marathon on Friday night with the new Netflix series, "Friends From College." Anyone who has a close group of college friends, or even a small tribe of best friends, can relate to this comedic drama. It is akin to a modern day soap opera, but the characters are interestingly neurotic. We completed the first season tonight and look forward to the next one. During my convalescing on Saturday night and Sunday, I discovered another Netflix series called, The Ranch. It took me a couple of episodes to get into it, but it is engaging and very funny. <span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">While the opening sequence shows scenes from </span><a href="https://en.wikipedia.org/wiki/Ouray,_Colorado" style="background: none rgb(255, 255, 255); text-decoration-line: none;" title="Ouray, Colorado"><span style="color: black;">Ouray, Colorado</span></a><span style="background-color: white;">, </span><i style="background-color: white;">The Ranch</i><span style="background-color: white;"> is actually filmed on a </span><a href="https://en.wikipedia.org/wiki/Sound_stage" style="background: none rgb(255, 255, 255); text-decoration-line: none;" title="Sound stage"><span style="color: black;">sound stage</span></a><span style="background-color: white;"> in front of a live audience in Burbank, California. The first time I heard the audience laugh, I was a bit confused until I realized it was being filmed live. I find this throwback method very interesting, and it just makes the show more intriguing. The series stars Ashton Kutcher, Danny Masterson, Debra Winger and Sam Elliott. Of course, you can never go wrong with Sam Elliot, and he does not disappoint as a crotchety old rancher. I highly recommend The Ranch and look forward to finishing the first three seasons.</span></span></span><br />
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</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">My sinus woes continued on Sunday, and I didn't feel like doing anything but sleeping or laying around. I decided to take control of the situation by cooking some old-fashioned chicken soup for Sunday Supper. Yes, it was brutally hot outside, but I needed chicken soup to heal. I threw on some clothes and a ball cap, then headed out to get the supplies. I love rosemary, so I used some from the herb garden to make Rosemary Chicken Noodle Soup. I used the leftover herbs to make some Rosemary Parmesan Cream Biscuits. Let me tell you, if the chicken soup didn't make me feel better, those biscuits made me forget everything else. They were divine and paired perfectly with the soup. Jeff harvested a few tomatoes and the world's tiniest beets from our raised garden, and I made a simple vinaigrette for a salad. The beets were small, but the flavor was highly concentrated and delicious. Earlier in the day, Jeff had also found the last Farmers Market peaches from Pearson Farms in the refrigerator and decided to bake a peach pie. It turned out great, and we enjoyed it, "hotted up," with a scoop of vanilla ice cream. </span></span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">I think the chicken soup helped my allergies, but I am hoping for some rain this week to clean the Summer air. In the interim, I turned in on Sunday night with visions of tomatoes still dancing in my head.</span></span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJN8PNFiNuzeAWR1XOWxZyYBPvexlHfsLTu_eSr_fcQLIAqNCgiR-NELXC9CZYbRerjRCjXCP21YIN5NG40y8Ocn9JaaZ3neAdVt7hshqRRoU2dHGcq0imFnjAt_bYNluE4f4K04qHgQ/s1600/20264853_10211062224206146_6488843651892718009_n.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="945" data-original-width="945" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJN8PNFiNuzeAWR1XOWxZyYBPvexlHfsLTu_eSr_fcQLIAqNCgiR-NELXC9CZYbRerjRCjXCP21YIN5NG40y8Ocn9JaaZ3neAdVt7hshqRRoU2dHGcq0imFnjAt_bYNluE4f4K04qHgQ/s400/20264853_10211062224206146_6488843651892718009_n.jpg" width="400" /></a></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><b><br /></b></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><b>The Menu:</b></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">- Rosemary Chicken Noodle Soup </span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">- Micro Beet, Spinach and Tomato Salad</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">- Rosemary Parmesan Cream Biscuits</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">- Homemade Georgia Peach Pie</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><b>The Recipe – Rosemary Chicken Noodle Soup</b></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;">Ingredients:</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /><br />4-6 Chicken Thighs or 2-3 Breasts<br /><br />1 Bay Leaf<br /><br />2 Tablespoons olive oil<br /><br />1 medium white onion, peeled dice one half<br /><br />3 medium carrots, one halved for stock and two peeled and sliced<br /><br />3 stalks celery, one halved for stock and two sliced<br /><br />3 cloves garlic, minced<br /><br />8 cups homemade chicken stock or good-quality from store<br /><br />3-4 stalks fresh rosemary<br /><br />6 ounces wide egg noodles <br /><br />2-3 cups shredded cooked chicken used for stock<br /><br />salt and pepper to taste<br /><br /><br /><br /><br /><br />Directions:<br /><br /><br /><br /><br /><br /><br />Place chicken, halves of carrot, celery and onion into a stock pot. Cover with 8 cups of water, add bay leaf and bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes or until chicken is done. <br /><br /><br /><br /><br /><br /><br />When stock is done, remove chicken, bay leaf and vegetables, then pour stock through a fine mesh strainer to remove any solids. Skim any fat from the top of the stock and set aside. Once chicken has dried, remove skin and bones, then shred chicken into small pieces and reserve.<br /><br /><br />Heat oil in a large stockpot over medium-high heat. Add chopped onion and saute for 3-4 minutes, stirring occasionally. Add carrots and celery and cook for another 3-4 minutes until the carrots are slightly softened. Add garlic and saute for an additional 1-2 minutes until fragrant. <br /><br /><br /><br /><br /><br /><br />Add the reserved chicken stock, or packaged stock, and stir until combined. Gently stir the rosemary into the soup, and continue cooking until it reaches a simmer. Reduce heat to medium low, and simmer for an additional 10-15 minutes. <br /><br /><br /><br /><br /><br />Once the broth is done, remove the rosemary then add the egg noodles and chicken, stirring to combine. Continue cooking for 8-10 minutes or until the egg noodles are al dente. Add more chicken stock if desired. Season the soup with salt and pepper to taste.</span><br />
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BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-66376179151124853762017-07-17T08:25:00.001-07:002017-07-17T08:50:25.161-07:0016 July 2017<br />
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With a hectic work schedule, lots of City business and ongoing home projects, Summer seems to be flying by this year. With the high heat and humidity last week, it's clear the "dog days" have arrived, even though our weather has been more tropical this year. The pop-up thunderstorms are unpredictable but offer a brief respite from the heat. Who knows what August will bring, so we need to make the most of this bountiful season in the South.<br />
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When it comes to the unpredictability of Summer storms, we came close to having a rain-out of Canton's very first Summer Concerts in Brown Park on Saturday. This is an excellent new event sponsored by Canton Main Street, and Speedy Smith with Speedy Productions handles all of the set up and equipment. Speedy is a Canton treasure and is always on hand to run the sound and technology for First Fridays, Concerts in Brown Park and countless other city events. He is definitely one of the most dedicated and hard-working guys in town, and we greatly appreciate his heroic efforts.<br />
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On Saturday, the forecast was calling for 70%–100% chances of rain until around 5 PM. The concert in Brown Park was scheduled to begin at 5:30. Speedy and his team had everything set up, but I, and many others, were convinced the event would be cancelled. Whether divine intervention or just Speedy and Main Street's steadfast determination that the show would go on, the clouds and rain cleared in time for John Michael Rose to take the stage as the first act at 5:30. The crowd was slim at the beginning and seemed stunned the weather had taken a turn for the better, but the John Michael Rose band left no doubt Canton was in for a treat. Some of you probably recall the days when John and his band were regulars at Downtown Kitchen's live music upstairs on Friday night. It was great having him back in Canton, and his rocking blues seemed to beckon more concert attendees as his set progressed. People began walking down to the park to see what was going on, and attendees got the word out on social media. By the time the second act, the Dashcrackers, took the stage, the crowd had grown to a respectable size, and they were there to have fun and enjoy the outdoor concert. The final act, TouchFire, brought even more people to Brown Park, and they closed the night out in style. All in all, it was a magical night, and I was, once again, so proud and thankful to be a Canton resident. We are hoping for better weather for the next Concerts in Brown Park on August 19, so mark it on your calendar now! You won't regret it, unless you don't attend.<br />
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After the concert, we came home and watched an interesting movie about the life of poet Emily Dickinson. Yes, I can't escape my passion for literature over thirty years since earning my BA in English from Berry College. Cynthia Nixon, from the Sex in the City series, seemed an odd choice to play the famous poet, but her performance was quite stunning. I've always been haunted by Dickinson's verses, but the movie put her life and melancholy into context. As a period piece, the movie was somewhat tedious yet captivating at the same time. In addition to portraying her life story, the background narrative included readings of her poetry to frame each scene. Hearing the readings, in the context of the movie's intriguing cinematography, brought Dickinson's words to life in a hauntingly beautiful manner. I recommend the movie for tried-and-true poetry and literature fans, especially on a rainy and stormy night. Perhaps it's time for another night of poetry readings on the Side Porch at One Britt? Yes, I geek out from time to time.<br />
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Speaking of geeking out, I woke up on Sunday morning thinking about corn. Since we were in Atlanta on Friday night and Saturday, I did not get to shop the Canton Farmer's Market this weekend. I have also been thinking about eating less meat for a while, and I figured Summer was the ideal time for this endeavor given the abundance of fresh, local produce. Maybe that's why I had "corn on the brain," but I was determined to prepare a vegetarian Sunday Supper from as many local ingredients as possible. I posted on Facebook, asking where I could find some local sweat corn and immediately got a few sources. Since it was Sunday morning, some of them were not possibilities, but Becky Buice and Scott Burns came through with the win. Becky had commented to ask Scott Burns if Great Scott Farm's stand was open, so I called them to inquire. The contact listed was actually one of the farmer's personal cell phone, and Scott Burns answered my call. He was out of town, but said he would call to ask them. He called back, saying the farm stand was open, and I ventured over to Ellenwood Drive, off of Univeter Road, to find a perfectly charming table of fresh produce, including corn, on a table under a tree. The produce was in baskets with hand written pricing, and there was an honor system with a dropbox to pay. I was overjoyed by this idyllic setting, especially when I spied some just-picked tomatoes on the table as well. Feeling drunk with my foraging, I planned tonight's Sunday Supper around those ingredients.<br />
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For the main course, I used the farm-fresh local corn to make a simple, but delicious, corn chowder. To accompany the chowder, I baked a "pone" of cornbread with some fresh cornmeal in the freezer from Liz Porter's Buckeye Creek Farm in Woodstock, incorporating some jalapeños from our raised garden at One Britt. For starters, I used the gorgeous heirloom tomatoes from Great Scott to make a caprese salad. Our friends, Cory and John, have an unbridled herb garden this year, so I used some of their purple and green basil in the salad as well. For dessert, this meatless Sunday Supper called for a homemade banana pudding, and I used my mother's recipe with great success. It was like taking a bite out of my childhood memories, and the satisfaction was more voluminous than the mile-high Southern meringue.<br />
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For me, it has been a weekend of living in the now. It sounds cliche, but I find great pleasure in my surroundings and everyday experience. It is so easy to get caught up in the stresses of work and personal challenges, but we have to stop and taste the corn from time to time. As Emily Dickinson would say, "Find ecstasy in life; the mere sense of living is joy enough."<br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>The Menu:</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <span style="font-family: "times" , "times new roman" , serif;">- Simple Corn Chowder from Local Yellow Corn</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <span style="font-family: "times" , "times new roman" , serif;">- Caprese Salad with Great Scott Heirloom Tomatoes and Woodland Basil</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <span style="font-family: "times" , "times new roman" , serif;">- Iron Skillet Jalapeño Cornbread from Buckeye Creek Farm Cornmeal</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <span style="font-family: "times" , "times new roman" , serif;">- Old Fashioned Banana Pudding from Mama's Recipe</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <b><span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">The Recipe – Simple Corn Chowder</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span><span style="font-family: "times" , "times new roman" , serif;">Ingredients:</span></span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons butter</span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 scallions, white bulbs only, finely chopped</span></span></li>
</ul>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 red bell pepper, chopped</span></span></li>
</ul>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 stalks celery, chopped</span></span></li>
</ul>
<ul class="ingredients-list" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 17px; padding: 0px;">
<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 Russet potatoes, peeled and cut into 1/2 inch cubes</span></span></li>
</ul>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups fresh yellow corn kernels – reserving two corn cobs</span></span></li>
</ul>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bay leaf</span></span></li>
</ul>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 quart canned low-sodium chicken broth, homemade or organic</span></span></li>
</ul>
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<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons salt</span></span></li>
</ul>
<ul class="ingredients-list" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 17px; padding: 0px;">
<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups whole milk</span></span></li>
</ul>
<ul class="ingredients-list" style="background-color: white; color: #333333; list-style: none; margin: 0px 0px 17px; padding: 0px;">
<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh-ground black pepper to taste</span></span></li>
<li class="ingredients-list__item" style="margin-bottom: 15px;"><span itemprop="ingredients"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chopped chives or scallion greens for garnish</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br />
</span><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Directions: </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333;">In a Dutch oven or large saucepan, melt the butter over medium low heat. Add the scallion, bell pepper, and celery and cook until the vegetables start to soften, about 10 minutes. Add the potatoes, two cups of the corn, reserved corn cobs broken in half, bay leaf, broth, and salt. Bring to a boil then reduce heat and simmer for 15 minutes,</span><span style="background-color: white; color: #333333;"> stirring occasionally.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333;"><br />
</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333;">While the corn and vegetables are simmering, use a blender to puree the remaining two cups of corn with the milk. </span></span><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Stir puree into the Dutch oven and add the black pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove corn cobs and bay leaf, and garnish with chives or scallions.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "times" , "times new roman" , serif;"><br />
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</span> BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-29277780648206015082017-07-03T10:35:00.001-07:002017-07-03T10:35:51.137-07:0002 July 2017<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It has been a rainy but relaxing holiday weekend. Jeff was in Orlando for a conference, so </span><span style="font-family: "helvetica neue", arial, helvetica, sans-serif;">I had some rare alone time at home. I loved every minute and spent a lot of time in the kitchen, watching movies and enjoyed the first dip in the pool this year. I am hoping for dryer weather for Independence Day so we can spend more time in the pool and for the 4th of July celebration and fireworks by the City of Canton. </span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I came home from work on Friday and began preparing some dishes for a neighborhood gathering on Saturday night at the beautiful home of Mike and Jamie Morgan. They have done a wonderful job restoring the former Jones home on East Main Street, and they were gracious enough to host a nice crowd from the neighborhood for a BBQ. Some of my favorite people were in attendance, and so many of them are great cooks. Mike's BBQ was delicious, and Jamie made some amazing cobblers and homemade ice cream for dessert. Everyone brought side dishes, and no one left hungry! I decided to try my hand at pickling some shrimp for the event. This was my first attempt at making Pickled Shrimp, and they turned out great. I found some cool gallon glass jars with lids, and the presentation was nice as well. They are relatively simple to make, and you can add any spices or vegetables you want to the brine. I had several requests for the recipe, so I am including it in this week's post. Since I had not tried the shrimp before, I was a little nervous about the results, so I baked a cauliflower gratin as a backup. Everyone seemed to enjoy that dish as well. </span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Saturday morning began as usual with a trip to the Canton Farmers Market. There were over 58 vendors there, and the crowd was huge. In addition to the great produce. local beef and pork and fresh baked goods, the market also hosted a watermelon eating contest this week. It was a real slice of Americana, and everyone had a good time. After the cookout on Saturday night, I came home and watched a wonderful documentary, "Eating Alabama." The movie follows the lives of a young couple who moved back to their home town in rural Alabama and their decision to only eat food produced locally for one year. It was really eye opening and showcased the lack of working farmers these days. Their journey began with a real struggle, but they ended up growing a lot of produce in their own front yard. The movie was beautifully filmed, and the filmmaker was a great story teller. I highly recommend the movie.</span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Sunday began with wonderful everything bagels and fresh farm eggs from Whim-Wham Art Farm. I am addicted to their bagels, as well as everything they grow and bake. Before the rain set in again, I was able to enjoy the first time in the pool, or as we call it – the cement pond. Jeff has adopted the pool as his pet project, and he did a great job opening and cleaning it this year. He didn't get home from Orlando in time to enjoy it, but we are hoping for nice weather on Tuesday. However, he did enjoy a hearty home made dinner for tonight's Sunday Supper. I used some beautiful pasture raised filet mignon's from Hill Valley Farm in Ellijay and leftover pickled shrimp to make a surf-and-turf entree. I bought the filets, as well as some heritage pork, at the Canton Farmers Market last week. Hill Valley is there every weekend, and I highly recommend their products. I also made a buttermilk ranch dressing for a simple wedge salad and baked potatoes as a side. On Sunday morning, I baked some delectable garlic popovers, and we enjoyed them with the meal. </span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It has been a wonderful, and filling, weekend, and I feel so blessed to be able to enjoy life, liberty and the pursuit of happiness in Canton, Georgia. Happy 4th of July, y'all!</span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>The Menu:</b></span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Surf and Turf – Local Pan Seared Filets with Pickled Shrimp</span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Baked Potatoes</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Wedge Salad with Homemade Buttermilk Ranch Dressing</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Garlic Popovers</span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>The Recipe – Pickled Shrimp with Vegetables</b></span><br />
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</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ingredients:</span><br />
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<span style="color: #0c0c0c; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 16px;">Brine:</span><br />
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<span style="color: #0c0c0c; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 16px;">2 cups rice wine vinegar</span><br />
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<span style="color: #0c0c0c; font-family: "helvetica neue", arial, helvetica, sans-serif; font-size: 16px;">1/2 cup apple cider vinegar</span><br />
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<ul style="border: 0px; box-sizing: border-box; color: #0c0c0c; font-size: 16px; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Juice of 1 lemon</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Juice of 1 orange</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup sugar</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 cloves garlic, sliced</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 Tbs. mustard seeds</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 Tbs. peppercorns</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 Tbs. red chili flakes</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 bay leaves</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp. kosher salt</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 1/2 cups water</span></li>
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<span style="color: #0c0c0c; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Shrimp and Vegetables:</span></div>
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<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Baby carrots, peeled</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Green beans</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One Vidalia onion, sliced</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One lemon, sliced</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One orange, sliced</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Few pepperoncini peppers</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Okra pods</span></li>
<li style="border: 0px; box-sizing: border-box; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 lbs. boiled shrimp, shelled and deveined, tails on</span></li>
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<span style="color: #0c0c0c; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 18px;">Directions:</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For the brine, combine all the ingredients in a large saucepan and bring to a boil. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove brine from the heat and cool slightly.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pack all the vegetables and shrimp, in alternating layers, into a large glass jar or airtight container with lid. I used around a dozen of each vegetable, but just add any produce you like. Pour the warm brine into the jar to cover shrimp and vegetables. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cover tightly and let cool before refrigerating overnight, or a minimum of 12 hours. Serve chilled, from jar or in a large bowl. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">NOTE: Use fresh, gulf shrimp if you can find them. If not, simply buy large cleaned and deveined frozen shrimp. Thaw them in some cold water for 25-30 mins, then dry them before adding to brine. If you boil the shrimp, don't boil them too long, or they will get mushy in the pickling brine. </span></div>
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BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-578680401330317932017-06-18T18:55:00.001-07:002017-06-18T19:02:34.318-07:0018 June 2017<br />
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<br />
After a hot and busy week in Chicago for NeoCon, it was nice to get home. My return flight was six hours late due to severe weather, so I didn't get home until around midnight on Wednesday. I hit the ground running for client meetings on Thursday, followed by a long Council meeting that evening. Needless to say, I was happy to slow down and relax a bit over the weekend. Unfortunately, I have a touch of the annual NeoCon crud, but I managed to get some rest and even cook tonight's Sunday Supper.<br />
<br />
I could barely breathe on Saturday morning, but I dragged myself out of bed to go to the Canton Farmers Market. It was packed, and as usual, there were some great vendors with lots of produce, breads and other foods and handcrafted edibles. I left the market with a great haul, including rosemary garlic bread, onion blossoms, onions from Whim-Wham Art Farm; Hard Neck garlic from Rustic Roots; elm ear mushrooms from Loud Mouth Farm; smoked porcini mushroom bacon salt from the Bear Hive; Georgia peaches from Pearson Farm; and beautiful local beef and pork from Hillside Farm in Ellijay. After an early lunch at R&M Hoagie Shop, I came back and crashed for most of the afternoon.<br />
<br />
With a good night's sleep and a couple of cups of coffee, I was determined not to let my farmers market bounty go to waste. The kitchen was filled with a garlic aroma from the hard neck garlic, so I knew I had to use it in a dish. Plus, the garlic, along with the Whim-Wham onions, are in the allium family and are natural antibiotics, so they found their way into a simple arrabbiata sauce for an "angry spaghetti" entree. I packed the sauce full of garlic and even added some of the onion blossoms, my new favorite ingredient. For the salad course, I picked the last of our arugula from the raised beds at One Britt along with some beet greens, and I tossed them with some thinly sliced fennel bulb, olive oil and lemon juice. I chopped more of the garlic and added to some butter to transform the Whim-Wham bread into garlic toast. It may not cure my sinus infection, but at least I won't have to worry about vampires tonight! For dessert, I used the peaches to make an easy peach crumble and, of course, topped it with a scoop of vanilla ice cream. I love making peach cobbler this time of year, but the crumble was a lot easier and healthier, and it tastes delicious.<br />
<br />
So, with a full belly and grateful heart, I will turn in early tonight in preparation for another busy week. Wishing everyone a happy and healthy week ahead.<br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Angry Spaghetti – Pasta with Arrabbiata Sauce<br />
<br />
- Arugula and Beet Green Salad with Olive Oil and Lemon<br />
<br />
- Rustic Rosemary Garlic Bread<br />
<br />
- Georgia Peach Crumble<br />
<br />
<br />
<b>The Recipe – Georgia Peach Crumble</b><br />
<br />
Ingredients:<br />
<br />
<span style="font-family: "times" , "times new roman" , serif;">Topping:</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<br />
<ul style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">3/4 cup light brown sugar, packed</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">3/4 cup rolled oats</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1/3 cup all-purpose flour</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">3/4 teaspoon ground cinnamon</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1/8 teaspoon fine salt</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">6 tablespoons cold unsalted butter, cut into small cubes</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><br />
</span></li>
</ul>
<div>
<span style="color: #212121; font-family: "times" , "times new roman" , serif;">Filling:</span></div>
<h4 style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></h4>
<ul style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1/3 cup packed light brown sugar</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1 tablespoon fresh lemon juice</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1 1/2 teaspoons cornstarch</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1/4 teaspoon vanilla extract</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">1/8 teaspoon salt</span></li>
<li itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; margin: 0px 0px 10px; padding: 0px 0px 0px 20px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">2 pounds ripe, but firm, peaches cut into 1/2-inch slices</span></li>
</ul>
<div>
<span style="color: #212121; font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div>
<span style="color: #212121; font-family: "times" , "times new roman" , serif;">Directions:</span></div>
<div>
<span style="color: #212121; font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div>
<span style="color: #212121; font-family: "times" , "times new roman" , serif;">Topping:</span></div>
<div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
<div>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">Heat the oven to 425°F with a rack in the middle.</span></li>
</ol>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 0px; padding: 0px; position: relative; vertical-align: baseline;"><span class="number_divider" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 800; left: -50px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></li>
</ol>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">Place all ingredients in a large bowl. Blend the butter pieces into the dry ingredients until large clumps form and completely incorporated. Crumble the clumps into small pieces, then refrigerate the crumble while you make the filling.</span></li>
</ol>
<div>
<span style="color: #212121; font-family: "times" , "times new roman" , serif;">Filling:</span></div>
<br />
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl, and whisk to combine. Add the peach slices, stirring until evenly coated.</span></li>
</ol>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span class="number_divider" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 800; left: -50px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></li>
</ol>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">Transfer the mixture to a medium baking dish, and arrange it in an even layer. Sprinkle the reserved crumble mixture evenly over the peaches.</span></li>
</ol>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 0px; padding: 0px; position: relative; vertical-align: baseline;"><span class="number_divider" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 800; left: -50px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></li>
</ol>
<ol style="background-color: white; border: 0px; color: #212121; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 50px; position: relative; vertical-align: baseline;">
<li style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: "times" , "times new roman" , serif;">Bake until the topping is brown and crisp, about 20 - 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.</span></li>
</ol>
<br />
<div>
<span style="color: #212121; font-family: "proxima" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 18px;"> </span></span></div>
</div>
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-27168780929967576582017-06-04T19:08:00.002-07:002017-06-04T19:08:42.779-07:0004 June 2017<br />
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<br />
Summer has arrived and not a minute too soon. We kicked it off in style in Canton at First Friday with a theme of "Summer Nights." In addition to the typical music, great food and classic cars, I had the honor and privilege to publicly launch the city's new brand and website. We have been working on this program for over ten months, and it includes a new logo, messaging and website. The logo was created by id8 from Marietta after a lot of public input from our citizens. They did a wonderful job and captured the unique spirit and natural beauty of Canton. The new logo features bold typography with an interweaving river graphic to represent the Etowah and connectivity of our vibrant city. The identity is fresh, fun, friendly and slightly unexpected – just like Canton. The First Friday crowd was treated to some new brand swag, and everyone has been very positive and excited about the new brand, and I couldn't be happier about the energy and direction we are headed as a city. <br />
<br />
We were in Puerto Rico last weekend, so we missed the opening of the 2017 Canton Farmers Market. However, we visited bright and early this week and came away with some amazing everything bagels, farm eggs, golden beats and beautiful onion blossoms from Whim-Wham Art Farm. I also picked up some Georgia peaches, barbecue sauce and other fresh goodies. The Market features over 50 farmers and purveyors this year, and I look forward to more fresh produce and delicious local products. <br />
<br />
This morning began with Parmesan scrambled farm eggs on Whim Wham bagels, and off to the grocery I went to gather the other ingredients for tonight's Sunday Supper. In San Juan, we enjoyed an incredible four-course menu at Marmalade, the top rated restaurant in old town. We had dined here before and couldn't wait to return. For my first course there, I had a fabulous golden beet and radish carpaccio with hearts of palm, goat cheese, grapefruit, almonds and avocado. The salad had a refreshing citrus vinaigrette, and the flavors were explosive. I have been thinking about that dish since we got home, so I decided to attempt to recreate it with the Whim-Wham beets. I wrote down the main ingredients at Marmalade, and I followed them pretty closely. I whipped some chévre goat cheese with local honey and made an almond grapefruit dressing. I used all of the other ingredients on the list but topped the carpaccio with the onion blossoms, and the salad was delicious. It was a taste of early Summer and colorfully photogenic as well. For the main course, I prepared a mojo marinated pork tenderloin with peach and habanero salsa, and I served it with an apricot and toasted pecan basmati rice. I found some jumbo fresh asparagus and steamed it and topped in lemon and brown butter. For dessert, I made a simple Strawberry Dream parfait with organic strawberries and organic whipped cream. It was a fun day in the kitchen with lots of opportunity to practice my knife and presentation skills.<br />
<br />
After a very busy week ahead, I travel to Chicago next Sunday for my 33rd NeoCon, the world's largest trade show for the built environment. I always enjoy seeing so many friends, colleagues and interesting new furniture, textiles and other materials. In addition, I am sure I will partake in some of the Windy City's fine restaurants, but I will be filled with anticipation for the upcoming home grown tomatoes, more Georgia peaches and, my favorite, fresh cut okra from the Canton Farmers Market.<br />
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<br />
<br />
<b>The Menu:</b><br />
<br />
- Golden Beet and Radish Carpaccio with Honey-Whipped<br />
Chevre, Grapefruit, Avocado, and Onion Blossoms with<br />
Almond Citrus Vinaigrette<br />
<br />
- Adobo Marinated Pork Tenderloin with Georgia Peach<br />
and Habanero Salsa<br />
<br />
- Organic Basmati Rice with Dried Apricots and Georgia Pecans<br />
<br />
- Strawberry Dream Parfait<br />
<br />
<br />
<b>The Recipe – - Adobo Marinated Pork Tenderloin with Georgia Peach and Habanero Salsa</b><br />
<br />
Ingredients:<br />
<br />
1/2 cup plus 2 Tbs. olive oil<br />
1/2 cup fresh lime juice<br />
1/2 cup sorghum syrup or honey <br />
1/4 cup bourbon (optional)<br />
6 chipotle chiles in adobo, chopped<br />
2 habanero chiles, finely chopped <br />
2 Tbs. minced garlic<br />
2 medium pork tenderloins<br />
1 lb. ripe peaches, diced<br />
1/2 small red onion, thinly sliced<br />
2 Tbs. chopped cilantro<br />
1 Tbs. apple cider vinegar<br />
Kosher salt and ground black pepper<br />
Flaky sea salt<br />
<br />
Preparation:<br />
<br />
In a glass baking dish or jumbo zip lock bag, combine the olive oil, 1/4 cup of the lime juice, sorghum syrup, bourbon, chipotles, all but 1/2 tsp. of the habaneros, and garlic. Add the tenderloins and coat well. Cover and marinate in the refrigerator, turning occasionally, for at least 4 hours or overnight.<br />
<br />
Preheat oven to 350. Bring the pork to room temperature before cooking. Heat 2 Tbs, oil in heavy or iron skillet on med-high until shimmering. Remove tenderloins from marinade and dry with paper towels, removing any solids. Sear the pork on all sides until browned, about 5 minutes. Transfer the pork to the preheated oven, and cook until slightly pink (around 30 minutes). <br />
<br />
Transfer tenderloins to a cutting board, and tent with foil for 15 minutes.<br />
<br />
Combine the peaches, onion, cilantro, remaining 2 Tbs. lime juice, vinegar, and 1/2 tsp. habanero chile to a medium bowl. Toss with 1/4 tsp. salt, and a little black pepper. <br />
<br />
Cut the pork into 3/8 inch slices and fan on a serving platter. Sprinkle with sea salt, then spoon the peach salsa over the pork. BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-61331063136315247642017-05-08T07:35:00.001-07:002017-05-09T07:27:55.439-07:0007 May 2017<br />
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It's good to be home! After a month of renovations on One Britt to refinish all of the floors and paint the interior, we were finally able to move back on Thursday. Of course it was pouring rain and a Council meeting day, but nothing would deter us from returning home. After a thorough cleaning on Wednesday, the moving and restoration company did a great job and had all of our belongings back in place by 1 o'clock in the afternoon. They even folded our t-shirts, towels, and linens. Slater Floors did an amazing job on refinishing the hardwood and painting. I had a very particular finish in mind, and Richard Slater and his team kept working until they achieved the desired result. They ended up mixing a custom stain of two parts ebony with one part true black, and this created the perfect "brack" hue. I really love the deep dark chocolate color, and the woodgrain is still visible and lovely. The new floors give the house a totally different feel, and the paint is my favorite neutral color, China White by Benjamin Moore. We really appreciate everyone's kind comments as they followed our progress on social media. It was a fun way to document the process, and it was nice to get some outside perspective. Most of all, thanks again to our dear friends, Cory Wilson and John Clark, who allowed us to live in their basement apartment. It was nice to feel perfectly at home, and the hospitality was warm and inviting.<br />
<br />
It was a busy weekend with getting settled back in and one of my favorite events of the year, Derby Day at the Rock Barn. This party is the largest annual fundraiser for the Cherokee County Historical Society. In addition to the ticket sells, they have a silent auction, pony pull and special Bourbon tastings. As always, Event Wise catering did a wonderful job with the derby-inspired food, and the CCHS Staff and Board are to be commended on one of their 14th Annual Derby Day – the best one yet!<br />
<br />
Sunday was all about cooking the first Sunday Supper in the "new" house. After reading several articles on buttermilk roasted chicken, I decided to give it a try. I have wanted to cook this in the past, but I never remembered the chicken has to marinate in the buttermilk brine for 24 hours. While this requires patience, the outcome is totally worth the effort. The chicken has an excellent flavor with an<br />
incredible caramelized color, and the brining keeps the chicken moist while roasting. To accompany the chicken, I sliced some fingerling potatoes in half and roasted them, along with some garlic cloves and thyme, for the last 30 minutes under the chicken in the roasting pan. This allows the potatoes to absorb all of the chicken flavor, and they are delicious. This is probably my favorite way to roast potatoes, other than frying them in duck fat, but the chicken fat is the next best thing. I also roasted some fresh Spring asparagus with some minced garlic, olive oil and a teaspoon of onion powder.<br />
<br />
Even though we have been out of the house for a month, we went over every day to check on the work and to care for our plants. Jeff has worked hard to grow some organic arugula and radishes in our raised bed, and it was time to celebrate our move in with a fresh salad from the garden. The arugula was at its prime, and I added some of the young radish greens, thinly sliced radishes and a red apple to the salad. I made an apple cider vinaigrette dressing, and the combination was perfectly balanced with a undeniable taste of Spring. There is nothing more satisfying than picking fresh greens, produce or fruit from your own backyard and using them in your Sunday Supper.<br />
<br />
There really is no place like home, especially when your home is located in Canton, Georgia! I hope your weekend activity and run for the roses was equally satisfying. Now, stop reading this blabber, and start marinating that chicken in some decadent Southern buttermilk!<br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Buttermilk Roasted Chicken with Garlic and Thyme<br />
<br />
- Chicken Fat Roasted Fingerling Potatoes<br />
<br />
- Asparagus with Garlic<br />
<br />
- Garlic Bread<br />
<br />
- Grilled Fresh Pineapple Rings Marinated in White Wine and Honey<br />
<br />
<br />
<b>The Recipe – Buttermilk Roasted Chicken</b><br />
<br />
Ingredients:<span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"> </span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"></span><br />
<span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;">One 4-pound </span><span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;">chicken </span><br />
<span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;"><br />
</span> <span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;">3 cups buttermilk</span><br />
<span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;"><br />
</span> <span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;">1 Tbs</span><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"> </span><span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;">honey</span><br />
<div><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"><br />
</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;">1 Tbs hot sauce</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br />
</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif;">1/3</span><span class="ingredient-name" style="box-sizing: border-box; color: #222222; display: inline-block; font-family: "times" , "times new roman" , serif; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">cup <span style="box-sizing: border-box; outline: 0px;">vegetable oil</span></span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"><br />
</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;">2 Tbs fresh </span><span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;">thyme or rosemary</span><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;">, chopped</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif;"><br />
</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif;">3 </span><span class="ingredient-name" style="box-sizing: border-box; color: #222222; display: inline-block; font-family: "times" , "times new roman" , serif; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">cloves <span style="box-sizing: border-box; outline: 0px;">garlic</span>, crushed</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"><br />
</span></div><div><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;">1 Tbs crushed</span><span style="color: #222222; font-family: "times" , "times new roman" , serif; text-align: right;"> </span><span style="box-sizing: border-box; color: #222222; font-family: "times" , "times new roman" , serif; outline: 0px; text-align: right;">black peppercorns</span><br />
<div><span style="font-family: "times" , "times new roman" , serif; text-align: right;"><br />
</span></div><div><span style="font-family: "times" , "times new roman" , serif; text-align: right;">1 Tbs sea salt</span></div><div><span style="color: #222222; text-align: right;"><br />
</span></div><div><span style="color: #222222; text-align: right;">Directions:</span></div><div><span style="color: #222222; text-align: right;"><br />
</span></div><div><br />
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-size-adjust: auto;"><span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-weight: 700; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;"><span style="box-sizing: border-box; outline: 0px;"><ol class="recipe-steps" itemprop="recipeInstructions" style="box-sizing: border-box; counter-reset: item 0; font-weight: 500; line-height: 1.45em; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: auto;"><span style="font-family: "times" , "times new roman" , serif;">
<li style="box-sizing: border-box; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative; text-align: left;">Spatchcock the chicken by placing it breast side down and cut along both sides of backbone to remove. Turn chicken over and open it like a book. Press down with gentle pressure to flatten the chicken.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative; text-align: left;">Put chicken in a large plastic storage bag then add buttermilk, oil, honey, hot sauce, garlic, herbs peppercorns, and salt. Seal bag and refrigerate for 24 hours.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative; text-align: left;">Preheat oven to 400 degrees, then remove chicken from marinade and let excess buttermilk to drip off. Line a roasting pan with foil, then place chicken. Drizzle with 2 more tablespoons oil. Roast for 45 minutes at 400 degrees, then reduce heat to 325. Continue roasting until well browned and until juices run clear, about another 20 minutes. Check chicken with instant read thermometer in thickest part to ensure it reaches 165 degrees.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative; text-align: left;">Remove chicken to a carving board and rest for 10 minutes before cutting into serving pieces. Drizzle each serving with pan juices from roasting pan.</li>
</span></ol></span></span></li><br />
<br />
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We have been out of the house for three weeks, and the saying "there's no place like home" has new meaning. Hopefully, the contractor will get the last coat of sealer on the floors today, and we can move back in this weekend. When we do, it will seem like a new house with the refinished floors and new paint. Luckily, we are blessed to have great friends that have a basement apartment just two blocks away. Cory and John have been gracious and thoughtful hosts, and we are very appreciative. We have also enjoyed our neighbors and friends on Chamlee Lane and Woodland Road. The enclave is a little slice of heaven inside the city. If we had to be out of our home this long, we certainly did it in style and comfort. </div>
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With a small gesture of gratitude for our temporary accommodations, I decided to cook dinner for our upstairs proprietors. The basement apartment is equipped with a small kitchen, and cooking Sunday Supper on a Hotpoint stove was quite an adventure compared to my Viking range. It has been years since I cooked on electric burners, so I really had to pay attention and remember the heat does not dissipate at the flip of a knob. Earlier in the day, I attended the BBQ and Brews festival in Etowah Park and enjoyed some delicious pulled pork, so I wanted to cook something a little lighter. I love the tender and fresh produce that comes with the advent of Spring, and after assessing the kitchen scenario, I decided to prepare a simple pasta dish with seasonal vegetables for tonight's "Pop Up" Sunday Supper. At the market, I found some beautiful asparagus, fresh English peas and a Spring onion. These ingredients, plus a little added pancetta for flavor, inspired a pasta primavera dish that only utilized two pans. With a pseudo Italian theme in the works, I made a simple hummus for an appetizer white beans, lemon and garlic. I would typically cook the cannelloni beans from scratch, but given the circumstances, I went with the highest quality canned version I could find. When using canned beans in any recipe, just remember to rinse them well in cold water to remove the metallic taste. To accompany the fettuccine, I found a loaf of Italian garlic and rosemary bread at Publix, and I toasted it with more fresh-rubbed garlic, a drizzle of extra virgin olive oil, and some grated parmesan reggiano. </div>
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Much to my surprise, the pasta primavera turned out great, and everyone seemed to enjoy it. I avoided using any cream, so I added a touch of creme fraiche, parmesan and reserved pasta water at the end to give the fettuccine a slightly creamy texture. I sauteed the Spring vegetables in a little olive for just under five minutes before tossing them into the pasta to keep them crunchy and fresh. After a heaping serving of pasta, we walked outside to enjoy the cool breeze and Spring flowers. We were also treated to a wonderful conversation with Cory and John's neighbors, our friends Brenda and Joe Satterfield. I always enjoy spending time with this wonderful couple, and we share a lot of similar interests, especially when it comes to food. You can always count on a great story or two when talking to Joe Satterfield! His knowledge of Canton and its fascinating history and infamous characters never fail to entertain and inform. </div>
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After the delightful conversations, we moved inside for dessert. In addition to the Spring produce, I also found some gorgeous organic strawberries at the market. Not wanting to heat up the apartment by baking anything, I bought some small cake doughnuts to use instead of shortbread, and I split and toasted them with a little butter in my large iron skillet. Yes, I travel with my iron skillet! I macerated the strawberries and topped the toasted doughnuts with the berries and a buttermilk whipped cream. The dessert was delicious and left my upstairs landlords wanting more.</div>
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So this week's Sunday Supper, the Woodland Edition, was quite successful. It was very fulfilling to cook after three weeks of basement living, and it is always interesting to discover how resourceful you can be in the kitchen. We all take our modern day conveniences for granted, but nothing replaces a little ingenuity, good food, and enduring friendships. May you be equally blessed with a heaping helping of all three, and more.</div>
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<b>The Menu:</b></div>
<div style="text-align: left;">
<br /></div>
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- White Bean Hummus with Lemon, Garlic and Rosemary</div>
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<br /></div>
<div style="text-align: left;">
- Fettuccine Primavera with Spring Vegetables</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- Cake Doughnut Strawberry Shortcake</div>
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<br /></div>
<div style="text-align: left;">
<b><br />
The Recipe – Fettuccine Primavera</b></div>
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<br /></div>
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Ingredients:</div>
<br />
(use any fresh Spring vegetables available)<br />
<br />
2 tablespoons extra virgin olive oil<br />
2/3 cup chopped pancetta (optional)<br />
¼ pound sugar snap peas, trimmed<br />
½ pound asparagus, trimmed<br />
¾ cup fresh English peas<br />
¼ cup thinly sliced spring onion, shallot or leaks<br />
2 garlic cloves, finely chopped<br />
½ teaspoon salt, more as needed<br />
Fresh Ground Black pepper<br />
1 lb fettuccine <br />
1 cup grated Parmigiano-Reggiano, at room temperature<br />
½ cup crème fraîche, room temperature<br />
Chopped parsley for garnish<br />
<br />
Directions:<br />
<br />
Bring a large pot of salted water to a boil.<br />
<br />
While the water is heating, slice snap peas and asparagus into 1/4-inch-thick pieces; leaving asparagus tips whole.<br />
<br />
Heat oil in a large skillet over medium-high heat. Add pancetta and cook until slightly brown and fat has rendered. Add snap peas, asparagus, English peas and onion or leaks. Cook until vegetables are barely tender but still crisp, 3 to 4 minutes. Add garlic and cook 1 minute. Season with salt and pepper; set aside.<br />
<br />
Add fettuccine to boiling water, and cook until al dente 7-8 minutes. Reserve 3/4 cup pasta water, as needed. Drain well, then add to skillet along with Parmigiano-Reggiano, crème fraîche and herbs. Toss all ingredients gently, until fully incorporated. Add a little reserved pasta water to thin consistency and meld ingredients. (If your skillet is too small, toss all ingredients in a separate large bowl.<br />
<br />
Season with salt and pepper, and garnish with chopped parsley and more grated parmesan. <br />
<br />
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<br />BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-52234643354653037982017-04-02T19:43:00.001-07:002017-04-02T19:48:44.489-07:0002 April 2017<br />
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It has been an absolutely beautiful Spring weekend. We put the great weather to good use by spending some quality time outside. On Saturday, we ventured up to Buford Dam to hike the Laurel Ridge Trail. It is a beautiful, four mile trail that winds around the top of Lake Sidney Lanier and through the woods and streams along the way. Other than the high pollen count, the climate was perfect. After the hike, my Apple Watch informed me I had set a new personal record for calories burned an outdoor walk, and it even gave me a Gold Star. Feeling accomplished, I decided we had earned a reward, so we proceeded to downtown Buford to have a late lunch at Rico's World Kitchen. I really love this restaurant, and I have attempted to convince Rico he needs to open a location in downtown Canton. Everything is very fresh, and the ingredients are globally inspired. Jeff and I both had the Chicken Cuban sandwich, and I washed it down with some refreshing Strawberry Sangria. We were too stuffed to enjoy one of their homemade desserts, so didn't totally cancel out the exercise. <br />
<br />
After lunch, we drove a block up the street to visit the Tannery Row Artist Colony. Housed in a historic shoe tannery that produced shoes in the early 1900's, the center is home to more than 20 full-time working painters, sculptors, glass-blowers, photographers, jewelers, woodcarvers and other artists. It is really worth the drive to Buford <br />
just to visit this artist colony and shop for some amazing pieces. Of <br />
course, you should time your trip around lunch so you can eat at <br />
Rico's, and tell them Bill Grant sent you to convince them to open a location in Canton!<br />
<br />
Sunday was equally gorgeous, so we spent the day gardening. We freshened the beds with new mulch, added river rock to the path around back, pruned the hydrangeas and treated the Zoysia grass around the pool. For the most part, it was a very productive day, and it was nice to put a small dent in the lawn chores. There's more to do, so we're hoping for more wonderful weather for upcoming weekends.<br />
<br />
I finished up my garden chores late afternoon and decided to cook a relatively simple, yet hearty, Sunday Supper. My gardening worked up an appetite, and being outside made me crave a fresh, Spring salad. I decided on a simple salad with tender lettuces and organic cucumbers, and I made a tangy buttermilk dressing topped with chopped smoked almonds. It was the perfect salad for this time of year, and the homemade dressing is so much better than bottled Ranch. Last Sunday, we splurged on Culver's butter burgers and custard shakes at the restaurant's new location in Hickory Flat. This Wisconsin-based chain is really, really good – and very fattening. I decided to be a little healthier this week by making my own grass fed butter burgers, and I baked some low fat, organic crinkle fries to serve on the side. For dessert, I made caramel milkshakes from organic ice cream and grass fed milk. They were indulgent and delicious. After our long day of working in the yard, I decided we had earned a treat.<br />
<br />
So, here's hoping you enjoyed the weekend as well, and let's hope the predicted severe weather spares all of us tomorrow and later this week. Stay safe, and enjoy the ideal weather while it lasts.<br />
<br />
<b><br />
The Menu:</b><br />
<br />
- Young Spring Lettuces with Buttermilk Dressing<br />
<br />
- Grass Fed Butter Burgers with Dry Aged Bacon<br />
<br />
- Baked Organic Crinkle Fries<br />
<br />
- Caramel Milkshakes<br />
<br />
<b><br />
The Recipe – Homemade Buttermilk Dressing</b><br />
<br />
Ingredients:<br />
<br />
1 cup good quality buttermilk<br />
<br />
1/2 cup cottage cheese <br />
<br />
1/4 sour cream<br />
<br />
1 teaspoon dijon mustard<br />
<br />
2 tablespoons apple cider or red wine vinegar<br />
<br />
1 teaspoon minced shallot<br />
<br />
1 clove garlic, minced<br />
<br />
2 tbs chopped herbs, such as chives or tarragon<br />
<br />
Salt and pepper to taste<br />
<br />
<br />
Directions:<br />
<br />
Add buttermilk, cottage cheese, sour cream, mustard, vinegar, shallot and garlic to a blender and blend until smooth and creamy. Pour the dressing into a small mason jar, then add the chopped herbs, salt and pepper. Screw the top on the mason jar, and shake well until blended. Dressing may be refrigerated over night or served immediately on your salad of choice.<br />
<br />
<br />
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-78261952480104411712017-03-20T07:01:00.000-07:002017-03-20T07:01:21.380-07:0019 March 2017<br />
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Spring arrives tomorrow, and not a minute too soon. I am really over this ping pong weather, and I am hoping for a mild Summer with lots of rain for the local farmers. Many of them have been teasing us on Facebook with photos of their seedlings and sprouts, and it will be nice to indulge in the fruits of their labor when the Canton Farmers Market opens next month.<br />
<br />
In the interim, the mild weather returned just in time for the weekend, and it was spectacular. Our weekend began with the Annual Historic Preservation Awards Banquet on Friday night at the Northside Cherokee Conference Center. Presented by the Cherokee County Historical Society, the event honors individuals or companies for their outstanding work in preservation. Their efforts are critical in maintaining a unique sense of place in suburban Atlanta. We were honored with an award for One Britt Street several years ago, and many of our neighbors and friends are also past recipients. This year, two of our neighbors were given an award for the restoration of their homes: Mike and Jamie Morgan for their meticulous renovation of the Jones estate on E. Main Street and Joe and Kelli Sellers for their beautiful remodel of the ranch style home on Jeanette Street that formerly belonged to my dear, late friend, Mary Sparks. Both couples deserved this recognition, and we are fortunate to have them as friends <br />
and neighbors.<br />
<br />
Saturday was kind of easy going with a variety of small errands and projects around the house. Jeff was busy preparing some seedlings for our small raised garden and sewing some wildflowers for our local bee pollination efforts. On Saturday night, we watched the 2017 Oscar winning film, Moonlight. It was really poignant and beautifully acted. It is now available for download, and I highly recommend it.<br />
<br />
Chores continued on Sunday, both at home and at work. Jeff ventured up to Jasper for a while to check out the exterior painting of Mountain City Auto Parts as they continue with their very successful conversion to NAPA. I spent a little time at the office as well, catching up on emails, writing some copy and preparing for the week ahead. With the schizophrenic weather, it was hard to determine what season should inspire tonight's Sunday Supper. It felt too late and warm for a heavy Winter meal, but, at the same time, there isn't really a lot of seasonal produce to utilize. So, I decided to split the difference with a Vietnamese Pho, an Asian version of noodle soup. I used chicken tonight, making it "Pho Ga." You can also use beef or vegetables as well. Typically, pho requires a long process of making bone broth infused with herbs and spices. The end result is a slightly sweet yet aromatic stock as the base of the soup. Jeff's parents bought me an Insta Pot for my birthday back in January, so I used it to really speed up the process. It is basically a turbo crock pot and pressure cooker in one, and it works very well. I was able to make the pho base in under forty five minutes, and it was delicious. For starters, I prepared some pork stuffed fried wontons with homemade Chinese hot mustard. I can't stand the prepared Chinese mustard in packets or jars, and the real deal is so easy to make. I use three tablespoons of Coleman's mustard powder mixed with three tablespoons of water and a slight splash of white vinegar to stabilize the mixture. Just mix it all together, and it will become potent in around fifteen minutes. In addition to Chinese food, the fresh mustard is also good on sandwiches.<br />
<br />
For dessert, I found a few recipes for Vietnamese almond cookies, and I did my own version. They were out of this world, and I can't wait to make them again. I will use the same recipe to make homemade Pecan Sandies next time because the texture and flavors are very similar. The cookies are a cross between shortbread and sugar cookies, and the secret ingredient, believe it or not, is LARD! That's right, I did not use any butter, but the cookies had a very buttery and rich flavor. I have rendered my own lard in the past, but I simply used the store bought version for these. They are really very easy to make and well worth <br />
the effort.<br />
<br />
So, here's to Spring, fresh starts and global culinary adventures. The world is much smaller than we make it be at times, and food often bridges the cultural gaps when nothing else works.<br />
<br />
<b><br />
</b> <b>The Menu:</b><br />
<br />
- Pho Ga – Vietnamese Chicken Noodle Soup<br />
<br />
- Pork Stuffed Fried Wontons with Chinese Mustard<br />
<br />
- Almond Sandies<br />
<br />
<br />
<b>The Recipe – Almond Sandies</b><br />
<br />
Ingredients:<br />
<br />
2 3/4 cups sifted all-purpose flour<br />
1 cup white sugar<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup lard (butter or margarine may be substituted)<br />
1 egg, beaten with extract<br />
1 teaspoon almond extract<br />
Raw unsalted almonds<br />
<br />
Directions:<br />
<br />
Preheat oven to 325 degrees.<br />
<br />
Sift flour, sugar, baking soda and salt together into a bowl, then cut in the lard with a pastry cutter or two forks until mixture resembles rough cornmeal. Beat egg and mix in almond extract. Add egg to dry ingredients and mix well. Use your hands to mix until it forms a consistent dough.<br />
<br />
Roll dough into one inch balls, and place them two inches apart on ungreased cookie sheet. Place an almond on top of each cookie and press down to slightly flatten.<br />
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Bake cookies until the edges are golden brown, 15 to 18 minutes. Do not over bake, or cookies will be too hard.<br />
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Slightly cool cookies on a wire rack, and eat warm or at room temperature.BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-25648740481358934762017-03-13T11:43:00.000-07:002017-03-13T13:03:07.600-07:0012 March 2017<br />
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Only $29 for all of these ingredients at Ramirez Grocery!</div>
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Every now and then, we all need a relatively quiet and productive weekend, and we enjoyed one of those this week. After a very busy beginning of the year, it was nice to spend a weekend at home and around Canton. It began on Friday with one of my favorite annual events, the Cherokee County Ag Expo. Sponsored by the Cherokee County Farm Bureau, the event features local farmers and artisans in a fun and educational setting. There was a lot of great information about Georgia Grown initiatives, and we visited with some of our favorite farm community friends, such as Whim-Wham Art Farm. Micki and Frank Farley even had a table promoting the upcoming Canton Farmers Market, and I was lucky enough to win a door prize from them – a shopping bag and t-shirt designed by Grant Design Collaborative! We also ran into a lot of great friends and had a good time. After the Expo, we came home, ordered pizza and watched "What Ever Happened to Baby Jane?" with Joan Crawford and Bette Davis. We have enjoyed watching the series based on the making of the movie, Feud, and Jeff had never seen it before. I remember watching it with my grandmother as a kid and recalling the strange, wicked nature of the cult classic. After the movie, we continued binge watching a few more episodes of "This is Us." This TV series is simply wonderful, creative and wonderfully acted. It is encouraging to discover quality programming on television these days.</div>
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Saturday morning featured a flurry of errands and chores. Last week, I noticed some of the metal flashing had blown lose from the top of the Grant building. After trying to locate a handyman for a small repair without success, I decided to take matters into my own hands. I scaled the rooftop through the access hatch on the third floor, and leaned over the edge to nail the flashing back into place. While up there, it was nice to enjoy the views and perspective of downtown Canton. It had been years since I had been on the top of our building, so I couldn't help to think about the James Taylor song, "Up on a Roof" and take a little extra time to enjoy being on "top of the town." Even though I work with my hands a lot, especially when cooking, do-it-yourself handyman projects provide a special sense of satisfaction, and of course, it is always nice to save some money in the process.</div>
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After working up an appetite on my repair project, we ventured up to Ball Ground to have lunch at the Burger Bus. Even though it was a cold and rainy day, the town was bustling with activity. It is so great to see how Ball Ground is preserving the quality and character of their quaint downtown, and the quality of merchants and restaurants far exceeds the quantity. After enjoying some delicious burgers, we walked up to the wonderful butcher shop, Frankfurt Döner and Meats, to buy a beautiful local ribeye steak to cook for dinner. I pan seared the steak for dinner, and served it with baked potatoes, sauteed zucchini and carrots, amazing garlic bread and homemade brownies for dessert. Snug as a bug in pajamas by eight o'clock, we enjoyed four more episodes of "This is Us" before turning in for the night. By all counts, it was a perfect Saturday.</div>
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On Sunday morning, I noticed some leftover garlic bread from the night before, so I toasted it and made some Parmesan and thyme scrambled farm eggs for breakfast. It was a delicious start to the day, and I began to think about what to prepare for Sunday Supper. With a desire to continue my localvore activity, I decided to shop at the only remaining local grocery store in Canton, Ramirez Supermarket on Marietta Road. Of course, this dictated a latin or Mexican theme for dinner, and this gem of a market has all the right stuff. I shop here whenever I can because they have fresh produce, an incredible butcher counter, a bakery, homemade ice cream and even a jewelry counter! I really love this store, and the owners are great people. Most of all, it is very affordable, and your money goes a lot farther than at the chains. I realize some of you may be skeptical or hesitant to shop here, but trust me, it is simply delightful. I have started to buy as much of my produce and as many staples as I can find at Ramirez before proceeding to Publix or Ingles for the rest. For tonight's Sunday Supper, I decided to make chicken with mole poblano sauce. Mexican mole is a love or hate dish, and I happen to love it. I have only attempted to make it from scratch on one occasion, and it took me an entire weekend. However, I discovered authentic mole Poblano paste at the Ramirez butcher counter a while back, so now I use it when I'm in the mood for mole. They also carry mole negro and a couple of other varieties in the dairy section. To use the mole paste, you simply mix it with some chicken stock and add additional Mexican chocolate and any spices you want. The end result is an earthy, spicy, very slightly chocolate sauce that is unlike any other. Whenever I travel, I always seek out the best mole dish in the area. It can be hit or miss, but when it's good, it is heavenly. To accompany the chicken with mole, I made a side of rojo rice and began with homemade guacamole, chips and salsa. Ramirez is the only local place I've found that carries Milagro tortillas and tortilla chips, and they are the next best thing to homemade. By the way, if you want to make homemade tortillas, they also have fresh tortilla dough ready for pressing and cooking! For dessert, I made a fusion of tres leches and strawberry shortcake by using toasted corn muffins spread with sweetened condensed milk and topped with strawberries and lime whipped cream. Simple, but a very tasty finish to Sunday Supper.</div>
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From local farmers and purveyors to interesting Hispanic grocery stores, I really appreciate the diversity of food products in and around Canton. Sourcing local ingredients takes a little more time and effort, but it's well worth it in the end. Plus, a lot more of your money spent with local merchants stays in the community. So until my next post, I'll leave you with this message. Come, Reza, Ama...</div>
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Ramirez Supermarkado, 151 Marietta Road, Canton, GA</div>
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<b>The Menu:</b></div>
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- Homemade Guacamole with Tortilla Chips and Salsa</div>
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- Chicken Mole Poblano</div>
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- Mexican Rojo Rice</div>
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- Pan de Elote Tres Leches Strawberry Shortcake </div>
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with Lime Whipped Cream</div>
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<b>The Recipe – Chicken Mole Poblano</b></div>
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<b>Ingredients:</b></div>
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3 1/2 pounds chicken thighs and breasts on bone</div>
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3 bay leaves </div>
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1 medium onion, roughly chopped</div>
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1 whole head of garlic, cloves separated and peeled</div>
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2 teaspoons whole black peppercorns</div>
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Kosher salt to taste</div>
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3 cups low-sodium chicken broth</div>
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3 to 3 1/2 cups water</div>
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16 ounces prepared mole poblano paste (sold at Mexican meat markets and grocery stores, such as Ramirez, at the meat counter)</div>
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2 tablespoons blanched slivered almonds, ground to a fine powder</div>
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1/2 to 3/4 ounces of Mexican chocolate, such as Abuelita or </div>
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Ibarra, finely chopped</div>
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2 tablespoons sesame seeds, lightly toasted</div>
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<b>Directions:</b></div>
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Place the chicken, bay leaves, onion, garlic, peppercorns and a generous pinch of salt in a heavy stockpot or Dutch oven. Add enough broth and water to cover the chicken. Bring to a slow boil then reduce heat and simmer over moderate heat for 20 minutes or until the chicken is almost cooked through. Transfer the chicken to a plate, and strain the broth into a bowl. Reserve broth and chicken.</div>
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Clean out the stockpot or Dutch oven, then add the mole paste. Whisk in 5-6 cups of the reserved broth until smooth. Add the ground almonds, chopped chocolate and salt to taste. Stir with a wooden spoon until chocolate melts and is fully incorporated. Add the chicken and any accumulated juices and simmer over medium low heat until cooked through, around 10 minutes.</div>
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Transfer the chicken to a platter, and skim any fat from the sauce. If you want a thicker sauce, simmer it a few minutes longer, uncovered, stirring constantly. I like the consistency of a milkshake, but some like it a bit thinner.</div>
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Place chicken on a platter to serve and spoon about two cups of the mole sauce over it. Sprinkle with the sesame seeds, and pass the remaining mole sauce at the table. Serve with rice and warm </div>
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tortillas, optional.</div>
<br />BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-67840151331034737582017-02-27T07:54:00.001-08:002017-02-27T07:54:47.565-08:0026 February 2017 <br />
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It has been a week of ups and downs. I spent three days at a retreat with my fellow Council members, the Mayor, our City Manager and Communications Director. The retreat was intense at times, but very productive. We worked to define and prioritize our goals for 2017, and I am excited about our plans to keep moving Canton forward as a connected, active and vibrant city. It is an honor and privilege to work with such a dedicated and passionate group of individuals that care deeply for Canton, and I look forward to implementing the goals and tactics that we defined in the retreat. <br />
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On the down side, a lot of friends are dealing with serious health issues, such as cancer and heart disease, but I am hoping for healing and full recovery. Sadly, our dear friend TJ lost his father last week after a long battle with cancer. Terry Cochran was a very kind and courageous man, and he will be greatly missed by TJ, his wife, Darlene, his other son, Josh, and the rest of the family and friends. Mr. Cochran always had a smile on his face, even during the darkest of times, and he set an exceptional example for others. His funeral was on Friday, and I hope his wonderful family finds peace and comfort in the days ahead. From my own experience, you never stop missing your parents, but their love and guidance is always present. <br />
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After Friday, the rest of the weekend was relatively uneventful, for me at least. Jeff's business, Mountain City Auto Parts in Jasper, is converting to NAPA as they celebrate their twenty-fifth anniversary, so it was all hands-on-deck for he and his parents. My team at Grant Design Collaborative have been working with them to rebrand the business, and it's been a fun experience. The first vehicle in their delivery fleet was delivered with the new graphics today, and new signage is also in progress. I wish them success in the next phase of their company.<br />
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With all of the highs and lows, I did manage to dream about cooking on Saturday night. Yes, I even dream about food! With friends' health issues on my mind, I had a dream and idea for a healthy Sunday Supper that involved okra, shrimp, garlic and onions. Okra has strong cancer fighting properties, and garlic and onions are good sources of antioxidants. I woke up with a very clear ingredient list in mind, so I entered the main ingredients into a Google search to find recipes or dishes that utilized them. One dish included all of them, and it was a Guyanese Fry Okra with Shrimp. Of course, I was fascinated by this discovery and proceeded to learn a lot about food from Guyana. I had never heard of Guyanese comfort food, but now I am hooked. I looked at several recipes and modified them to suit my style and personal taste. I read where Okra Fry is often served with Roti, an unleavened griddle bread that originated in India, but there is a Guyanese version as well. So, I made homemade Roti bread to accompany the main course. I am not a huge bread baker, but I enjoy when I do make an attempt. The roti required a lot of steps, but it was fun to make and delicious. Since the Fry Okra packs a lot of heat from the scotch bonnet peppers, I made some orange rice to serve on the side by just substituting fresh orange juice for water. It was refreshing and helped calm the spiciness of the dish. <br />
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I certainly hope your week had more highs than lows, and I wish you all comforting food dreams, good health and happiness.<br />
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<br />
<b>The Menu:</b><br />
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- Guyanese Okra Fry with Shrimp<br />
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- Orange Rice<br />
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- Homemade Roti<br />
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- Cheesecake with Fresh Organic Strawberries<br />
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<b><br />
The Recipe – Okra Fry with Shrimp</b><br />
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Ingredients:<br />
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1 lb okra<br />
1 medium onion, sliced<br />
3 cloves garlic, chopped<br />
1/2 - 1 scotch bonnet or other hot pepper, minced<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
2 scallions (green onions)<br />
3 tablespoon vegetable oil<br />
1 lb shrimp, cleaned and deveined<br />
2-3 tablespoons celery leaves, chopped<br />
1/2 lb cherry tomatoes, halved<br />
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Directions:<br />
<br />
Preparation<br />
<br />
Wash and dry okra thoroughly and cut off ends and cut crosswise into 1/4 inch slices.<br />
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In a large frying pan, heat oil with medium fire and lightly fry the shrimp until it turns slightly pink.<br />
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Add chopped onions, scallions, garlic, celery leaves, hot pepper, okra, salt and black pepper. Stir occasionally, and cook uncovered for 10 to 15 minutes or until okra is darker and tender.<br />
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Add salt to taste and cook for another 5 minutes. Toss in cherry tomatoes and stir to warm before serving.<br />
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BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-67131826525878095392017-02-20T09:13:00.000-08:002017-02-20T09:13:14.990-08:0018 February 2017 – Les Marmitons Gala<br />
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Last night, I had the honor and privilege to serve as the Guest Chef for the Les Marmitons of Canton's Valentines Gala. I did the same a couple of years ago, and I was lucky enough to be asked again this year. Les Marmitons is an international gastronomic and social club of gentlemen who have a common interest in fine food, wine and the culinary arts. The Canton chapter is headquartered at Soleil of Laurel Canyon, and these guys know how to cook! Ron Laird, the chapter president, and his friends Mike Travis and Doug Connor, hosted the event, and there was a team of cooks for each course. I met with Ron, Doug and Mike a few times to plan the menu and discuss the logistics. Once the menu was finalized, I compiled all of my recipes and sent them to the Les Marmitons. They shopped for all the ingredients, and I supervised the preparation of the courses with each team. Their prep began a couple of days before the Gala, and I came in on Saturday afternoon to work with them, tasting and adjusting the seasoning. The members invite their spouses and significant others, and the ladies did some beautiful table decorations.<br />
<br />
Jeff and I were fortunate to be seated at Ron's table, along with his delightful wife, Brenda and other wonderful people from Soleil. I loved hearing their stories of cooking, military service, work careers, family and a few personal insights into my role as a City Councilman! The Soleil community is a treasure trove of humanity, and I love spending time with these incredible individuals. Their spirit is contagious, and their love of community and the city is encouraging. In addition, they know how to have a good time, and I always have to do my best to keep up with them.<br />
<br />
I started the dinner with an amuse bouche to set the tone for the meal. It was a pimento cheese phyllo cup with cayenne pepper jelly and parsley. Each course had a combination of slightly sweet and earthy, savory ingredients. The pimento cheese was the only item I prepared on my own, and that's because I have a strong aversion to mayonnaise. I make mine with cream cheese, sour cream and sometimes a little Greek yogurt. The pimento cheese was a big hit, so I was happy to get the meal off to a good start. The first course began with a pear and prosciutto carpaccio, and each dish got a little richer as the meal progressed. The pears were followed by my Creamy Loudmouth Mushroom Soup. Once again, my friend Scott Branch came through for me with some of his amazing blue oyster mushrooms from Loudmouth Farm in Talking Rock. Everyone enjoyed the soup, and they are looking forward to buying products from Loudmouth once the Canton Farmers Market opens in the Spring. The main course consisted of a bacon wrapped pork tenderloin with a cherry thyme sauce, and it was served with garlicky green beans and some heavenly mashed potatoes with celery root and marscapone cheese. It turned out great, and we made Mexican chocolate Pot de Créme with cayenne and cinnamon whipped cream for dessert. Needless to say, no one left hungry, and we had a great time.<br />
<br />
Cooking with the Les Marmitons is such a gift. Their collective wisdom, love of cooking, and respect for others is truly inspiring. Like last time, felt the spirit of my dad in the kitchen with us last night. He was a chef for the Army and he would have enjoyed being a part of this group. I did manage to use a couple of his culinary tricks, so in a way, he was cooking right beside me. Thank you, Les Marmitons of Canton, and everyone at Soleil for your wisdom, kindness and support.<br />
<br />
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<b>The Valentines Gala Menu:</b><br />
<br />
- Amuse Bouche – Pimento Cheese and Cayenne Jelly Phyllo Cups<br />
<br />
- Pear and Prosciutto Carpaccio<br />
<br />
- Creamy Loudmouth Mushroom Soup<br />
<br />
- Bacon Wrapped Spiced Pork Tenderloin with Cherry Thyme Sauce <br />
<br />
- Mascarpone and Celery Root Mashed Potatoes and <br />
Garlicky Green Beans with Pine Nuts<br />
<br />
- Mexican Chocolate Pot de Crème<br />
<br />
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The Recipe – Bacon Wrapped Spiced Pork Tenderloin with Cherry Thyme Sauce<br />
</b><br />
Ingredients for 8 servings:<br />
<br />
2 teaspoons ground coriander<br />
1 teaspoon ground allspice<br />
½ teaspoon kosher salt<br />
½ teaspoon black pepper<br />
1 cup dried cherries, chopped<br />
1 cup flat leaf parsley, finely chopped<br />
2 tablespoons whole grain mustard<br />
Bacon slices for wrapping tenderloins<br />
4 pork tenderloins, app. 1 lb each<br />
2 tablespoons red currant jelly<br />
2 teaspoons red wine vinegar<br />
3 tablespoons olive oil<br />
2 large shallots, thinly sliced lengthwise (about 2 cups)<br />
20 sprigs thyme<br />
2 1/2 cups dry red wine<br />
2 tablespoons balsamic vinegar<br />
1 tablespoon sugar<br />
2 (10-ounce) packages frozen dark sweet cherries, thawed, halved (about 4 cups)<br />
2 tablespoons cold unsalted butter<br />
<br />
Directions:<br />
<br />
Preheat the oven to 375°F. Remove the silverskin from the pork tenderloins with a <br />
sharp knife. Pat the tenderloins dry with paper towels.<br />
<br />
Combine allspice, salt and pepper in a small bowl. Rub pork with spice mixture.<br />
<br />
In a small bowl, combine the dried cherries, parsley and mustard. Spread evenly in <br />
thin layer over the top of each tenderloin. Lay the bacon slices crosswise over the pork, overlapping slightly and tucking ends underneath the tenderloins. <br />
<br />
Combine the currant jelly and vinegar in a small bowl and set aside.<br />
<br />
Roast tenderloins for around 20 minutes, then remove from oven and brush bacon with the jelly/vinegar mix. Return to oven and roast another 10-15 minutes or until pork reaches 145 degrees. Do not overcook!<br />
<br />
Remove tenderloins from oven to a cutting board and let stand 10 minutes before slicing while making the cherry thyme sauce. Slice tenderloin into 1/2 inch medallions and spoon sauce over the top.<br />
<br />
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BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-19562886223761980302017-02-06T09:33:00.002-08:002017-02-06T09:33:45.132-08:0005 February 2017 – Super Bowl Sunday<br />
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As we all know, our Atlanta Falcons rise did not last quite long enough to prevail in Super Bowl VI, but oh what a game they played – especially in the first half! It was a great season, and their heroic efforts even got me into football. I look forward to seeing what Matt Ryan and his teammates will do next year, and I thank them for bringing so much excitement to Atlanta. Even though our team did not win, the game did inspire a fun culinary adventure for tonight's Sunday Supper. Preparing for the meal was an athletic endeavor itself! I don't think I've ever seen the grocery stores so busy other than around Christmas. There were only a few shopping carts left when I went shopping, and they employees were restocking items as fast as they could. One young man was trying to place more cream cheese in the cooler, but shoppers kept grabbing containers out of his hand! I thought he was going to lose it there for a minute, and I think he would have if one more person told him to "Rise Up!" <br />
<br />
Speaking of rising up, the weekend also included another of my favorite events in Canton, Gospel Fest. This was the seventh year, and the annual event is organized by Reverend Fred Forsh and Pat Tanner and others to celebrate Black History Month. It features local gospel singers, performers and a glorious ecumenical interracial choir. In addition to the inspirational and uplifting gospel music, however, the highlight for me was the amazing emcee, Carmen Tanner Slaughter. Carmen hosts this wonderful event every year, and she is practically Canton's very own Poet Laureate! Her phenomenal words and message moved me in a very powerful way, and I am so thankful for her wisdom, kindness, courage and, most of all, your friendship. Thanks to everyone who was involved with Gospel Fest VII for a much needed and well timed blessing.<br />
<br />
Needless to say, I was fired up on Sunday after a night of Gospel Fest and the pending excitement of the Super Bowl! Sunday morning began with a special kind of "rising up" – sour cream biscuits with Parmesan thyme eggs and prosciutto. Yes, it was heavenly in its own way and carried us over until supper. For Super Bowl Sunday Supper, I felt obligated to prepare typical dishes, but I wanted to put a creative spin on each. For instance, instead of chicken wings, I made Dirty Bird Buffalo Chicken Tacos with a Celery Ranch Slaw. They were really fun and very tasty. For potato skins, I used new potatoes and filled them with homemade pimiento cheese. I did make a pretty standard version of Pigs in a Blanket but used cocktail sausages wrapped in puff pastry and served them with a whole grain mustard. For a simple dessert, I made Brown Butter Rice Krispie treats. They are just like the original, but I let the butter brown before adding the marshmallows. The night before, I woke up with an idea to make chili with cauliflower instead of ground beef or turkey, so I decided to give it a try. Much to my surprise, it worked really well and resulted in a much healthier alternative. Crumbled cauliflower has the same consistency as ground beef, and I added some spices to it and roasted to a slight char in the oven before adding to the chili mixture. This gave the cauliflower a meaty flavor, and you really didn't miss the beef. Try it with your favorite chili recipe, but add the cauliflower a little later than you would the beef so it does not get too soft. I think you will like it when you want a lighter version of chili. <br />
<br />
Even though my chili was lighter and healthier, the final score of the Super Bowl gave me a slight heartburn. However, it was fun while it lasted, and now we move on to entertainment awards season. The Grammy's are next Sunday, and the Academy Awards will soon follow. Who knows, I may also scream at the television if La La Land does not win an Oscar! <br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Dirty Bird Buffalo Chicken Tacos<br />
<br />
- Cauliflower Chili<br />
<br />
- New Potato Skins with Pimiento Cheese <br />
<br />
- Pigs in a Blanket with Whole Grain Mustard<br />
<br />
- Brown Butter Rice Krispie Treats<br />
<br />
<br />
<b>The Recipe – Cauliflower Chili</b><br />
<br />
For the Cauliflower Ground Beef Substitute:<br />
<br />
1 medium sized cauliflower, chopped and crumbled into small chunks and pieces<br />
1 tbsp olive oil<br />
2 tbsp lite soy sauce<br />
1 tsp paprika<br />
1 tsp chili powder<br />
1 tsp cumin<br />
salt and pepper to taste<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Toss cauliflower pieces in all ingredients until well coated, and spread in even layer on a baking sheet. Bake until slightly charred, 15-20 minutes, stirring cauliflower half way through. Reserve cauliflower for chili mixture.<br />
<br />
For the Chili:<br />
<br />
2 tablespoons extra-virgin olive oil<br />
2 tablespoons chili powder<br />
1 tablespoon ground cumin<br />
1 tablespoon fresh oregano chopped or 1 teaspoon dried oregano<br />
1 teaspoon kosher salt<br />
5 cloves garlic, chopped<br />
1 jalapeno pepper-stemmed, deveined, seeds removed, and finely chopped<br />
1 medium yellow onion, chopped<br />
1 cup chopped celery<br />
1 tablespoon tomato paste<br />
1 chipotle chile in adobo, coarsely chopped, with 1 tablespoon sauce<br />
One 12-ounce Mexican lager-style beer<br />
One 14 1/2-ounce can whole peeled tomatoes, with their juice<br />
Reserved cauliflower crumbles<br />
One 15 1/2-ounce can kidney beans, rinsed and drained<br />
<br />
Directions:<br />
<br />
Heat the olive oil in a dutch oven over moderate heat. Add the onion, celery, jalapeno, garlic, salt, chili powder, and oregano. Cook, stirring about 3-4 minutes until fragrant. <br />
<br />
Stir in the tomato paste, chipotle chile and sauce and cook one more minute. <br />
<br />
Add the beer, and simmer until it reduces by half, about 6-8 minutes. <br />
<br />
Add the tomatoes, crushing through your fingers into the skillet along with their juices, the reserved cauliflower and the beans. Bring to a boil then reduce to simmer. Cook, uncovered, stirring occasionally, until thick, 10-15 minutes.<br />
<br />
Ladle the chili into bowls, and serve with your favorite garnishes: lime wedges, grated Monterey Jack cheese, sour cream, chopped cilantro or tortilla chips.<br />
<br />
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-56181175185568756672017-01-16T13:24:00.000-08:002017-01-16T13:24:26.962-08:0015 January 2017<br />
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What a difference a week makes. Last weekend, we were salting and shoveling the snow and ice off of our back drive. This weekend, we were hiking in shorts and enjoying temperatures in the upper seventies. I have a feeling our weather will continue to be fickle, so we must be ready to adapt to what comes our way, just like the other parts of our lives. <br />
<br />
In addition to the unpredictable weather, we also had a full moon last week. I am convinced this phenomena must have contributed to some of the nuttiness. We were very busy at Grant Design Collaborative, and some of our clients seemed a bit unorganized. However, we simply wrote it off to the usual new year madness, but then the craziness extended to the City of Canton as well. After days of clearing roads of snow and ice and responding to weather-related incidents, we had to deal with a major water main break and two contractors who struck another water line in Great Sky and a gas line off of North Street. As usual, our City Manager, Billy Peppers, and our staff were very responsive in resolving these matters, and I hope things will go a little smoother this week – now that the full moon has waned. <br />
<br />
In spite of a crazy week, the Spring like weather offered a nice respite over the weekend. On Sunday, we were invited to a brunch at the home of our friends, Meghan and Ryan Quinlan. In addition to the delicious food, we were treated to some quality time with their handsome new son, Nolan. After a hectic holiday season and busy start to the new year, it was wonderful to spend time catching up with friends. After indulging in a hearty frittata and French toast casserole, we decided to take a long hike to walk off some of the calories. We ventured over to Boling Park to hike along the Etowah River on the trails built and maintained by the Boy Scouts. While we encountered several others enjoying the trails, I think they are a well kept secret. They are very natural and some are more strenuous than others, but they all are very enjoyable and well marked. The trails begin at the entrance closest to the picnic pavilion in the very back corner of Boling, just to the right and up the hill from the gate. Once on the trail, it is very well marked along the way by paint on the trees, and various paths are color-coded for reference. We primarily stuck with the white trail which meanders along the Etowah River, and it is really beautiful.<br />
<br />
After walking off some of our brunch, I decided to prepare a scaled-down Sunday Supper for Jeff and me. I had made a cauliflower gratin to take to brunch and had enough ingredients left to make another, so I had an opportunity to change the recipe a bit. I added some garlic and extra cheese to the dish, and it really made a difference. If you are craving baked macaroni and cheese but want something a little healthier, this dish really hits the spot. To accompany the gratin, I marinated some chicken in garlic, olive oil, lemon juice and rosemary for around 45 minutes. I then pounded the boneless breasts slightly and lightly coated them with flour. I sauteed the chicken for 2 minutes on each side in a couple of tablespoons of extra virgin olive oil and set them aside. I then sauteed some mushrooms in the same pan with some white wine, thyme, and lemon juice for around 5 minutes, and I poured the mushrooms over the chicken to serve. It was simple, healthy and very tasty. For color, I also sliced some organic cabbage in very thin strips and sauteed it in a little olive oil, butter, salt and pepper. I love cooking cabbage this way. It is very easy and healthy.<br />
<br />
So, I hope you also enjoyed a weekend filled with warm weather, friendship, great food and a couple of awesome football games! I was excited to see the Falcons Rise Up to defeat the Seahawks, and I am very excited about the possibility of preparing a very special Atlanta-themed Superbowl Sunday Supper in the very near future.<br />
<br />
<br />
<b>The Menu:</b><br />
<br />
- Lemon and Garlic Chicken with Mushrooms<br />
<br />
- Cauliflower Gratin<br />
<br />
- Sauteed Cabbage<br />
<br />
<br />
<b>The Recipe – Cauliflower Gratin</b><br />
<br />
Ingredients:<br />
<br />
1 large head cauliflower, broken into florets<br />
Kosher salt<br />
4 tablespoons (1/2 stick) unsalted butter, divided<br />
2-3 cloves garlic, minced<br />
3 tablespoons all-purpose flour<br />
2 cups whole or 2% milk, heated<br />
1/2 teaspoon freshly ground black pepper<br />
1/4 teaspoon grated nutmeg<br />
3/4 cup freshly grated Gruyere or sharp white cheddar<br />
3/4 cup freshly grated Parmigiano Reggiano, divided <br />
1/4 cup fresh bread crumbs<br />
<br />
Directions:<br />
<br />
Preheat the oven to 375 degrees.<br />
<br />
Steam the cauliflower florets in a steamer basket over a large pot of boiling water for 4-5 minutes until tender but still firm.<br />
<br />
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the garlic and saute for 30 sec to 1 minute until fragrant. Add the flour, whisking constantly for 2 minutes to avoid a raw taste. Pour the hot milk into the flour mixture, and stir until it comes to a slight boil, whisking constantly for 1 minute, or until thickened. Off heat, add 1 teaspoon of salt or more to taste, pepper, nutmeg, Gruyere, and 1/2 cup of the Parmigiano.<br />
<br />
Butter a 11 by 2-inch casserole dish, and pour 1/3 of the sauce into the bottom. Place the drained cauliflower on top of the sauce, and pour the rest of the sauce evenly over the top. Combine the bread crumbs with the remaining 1/4 cup of Parmigiano and sprinkle evenly over the top of the gratin. Melt the remaining 2 tablespoons of butter, and drizzle it over the top. Sprinkle with course salt and ground pepper. Bake for 25 to 30 minutes, until the top is golden brown. Let gratin stand 5 minutes before serving.<br />
<br />
Read more at: http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe.html?oc=linkback<br />
<br />
Read more at: http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe.html?oc=linkbackBillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-57019837777254033162016-12-26T14:59:00.000-08:002016-12-26T14:59:08.052-08:0025 December 2016 – Christmas<br />
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Since Christmas day fell on a Sunday this year, I couldn't pass up an opportunity to prepare a special Sunday Supper to celebrate with some dear friends. I finally got around to cooking a crown pork roast, something I have wanted to try for a while. I contacted Suzy Wright at Mountain Valley Farm in Ellijay, and she had her butcher prepare the special cut from one of her heritage pigs. We also bought a grass fed prime rib roast from her, and I cooked it for Jeff's family gathering on Christmas Eve. It was delicious, as usual. Mountain Valley's grass fed beef and heritage pork products are the highest quality in the area, and I am delighted that Suzy is now offering a monthly delivery service to Canton and Woodstock. Just call her up to place the order, and she will deliver to Etowah Park.<br />
<br />
I made a pork and onion stuffing to cook inside the crown roast and as a side. It was really delicious, and I will be making it again. It almost rivaled my mother's cornbread dressing, but the stuffing is easier to prepare and can be made for a weeknight meal. In addition to the stuffing, I also cooked some carrots with thyme and oregano, roasted Brussels sprouts with garlic and Rubichon's butter mashed potatoes. Rubichon's recipe calls for six sticks of butter in four pounds of potatoes, but I only used two sticks. I may have to try the six sticks one day, but I didn't have the time or the courage today. You add the cold butter in small cubes, one at a time, so it takes a while, even for two sticks! Jeff baked some amazing Parker House rolls from scratch to go with dinner, and we have leftovers for pork sandwiches. For dessert, I baked my second red velvet cake in one weekend. I also made one to take to Jeff's family on Saturday. I follow Sylvia of Harlem's basic recipe, but I always make one and a half the amount of icing so there's enough to put a decent amount between the layers and properly ice the sides. <br />
<br />
I did not get dinner on the table until eight o'clock, but we stuffed ourselves thoroughly. Dinner was filled with great conversation, Christmas memories and lots of laughter – the greatest gift of all. I had my family down last weekend, and it was wonderful having small children in the house. My nieces and nephews are adorable, and it is always a treat spending time with them. We all went to dinner at Chon Ngern Thai restaurant on Saturday night, and everyone really enjoyed it. The restaurant treated us very well and even carved some beautiful melon centerpieces for our table. I love this restaurant and the people who work there, and I am so happy we have them in Canton. <br />
<br />
Speaking of Canton, I always feel blessed living here but never as much as during the holidays. This year was no exception. From a holiday concert by the Hasty Singers at the Canton Theatre to Caroling with a Cop at Starbucks, there were so many special moments this season. In addition to the Christmas carols, there were many other gatherings, treats and awesome examples of people helping the less fortunate in our community. I know Christmas and the holidays are challenging to many for a number of reasons, but the spirit of giving and goodwill has never been stronger in our community.<br />
<br />
I hope your holidays were filled with good food, loving family, caring friends and special memories. I, for one, am looking forward to the new year. Until then, Merry Christmas to all, and to all a goodnight.<br />
<br />
<b><br />
The Menu:</b><br />
<br />
- Crown Heritage Pork Roast<br />
<br />
- Sausage and Onion Bread Stuffing<br />
<br />
- Buttery Mashed Potatoes<br />
<br />
- Roasted Brussels Sprouts and Garlic<br />
<br />
- Roasted Carrots with Thyme and Oregano<br />
<br />
- Spice Roasted Pecans<br />
<br />
- Parker House Rolls<br />
<br />
- Red Velvet Cake<br />
<br />
<b><br />
The Recipe – Sausage and Onion Bread Stuffing</b><br />
<br />
5 cups onions, finely chopped <br />
2 1/2 teaspoons salt<br />
1 1/2 sticks unsalted butter<br />
2 cloves garlic, minced<br />
2 tablespoons chopped fresh sage<br />
1 tablespoon chopped fresh thyme <br />
1 teaspoon black pepper<br />
1 1/2 tablespoons apple cider vinegar<br />
1/2 cup dry white wine<br />
1 lb day old country bread cut into half inch cubes<br />
1 lb Italian sausage<br />
1/2 cup chicken stock<br />
2 cups finely chopped celery<br />
<br />
Directions:<br />
<br />
Preheat oven to 350.<br />
<br />
Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter over moderate heat until onions are pale golden, about 10-15 minutes. <br />
<br />
Add garlic, sage, thyme, and pepper and cook, stirring, 5 minutes. <br />
<br />
Add vinegar and wine and bring to a slight boil, stirring occasionally, until liquid is evaporated, then remove from heat and reserve in a large bowl.<br />
<br />
Cook sausage in the same skillet just until no longer pink, breaking it up as you cook. Add the sausage to the bowl with onion mixture.<br />
<br />
Cook bread cubes and a teaspoon of salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.<br />
<br />
Add breads cubes, celery and chicken stock to the onion mixture and sausage. Toss to combine thoroughly, then pour stuffing mixture into a buttered casserole dish.<br />
<br />
Cover the stuffing with aluminum foil and bake for 30 minutes. Remove foil and increase the oven to 400 degrees to crisp and brown the top of the stuffing, around 10 minutes.<br />
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-4058952405952027972016-11-21T08:10:00.001-08:002016-11-21T08:42:09.966-08:0021 November 2016<br />
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A little Fall weather finally arrived this weekend, and it was a welcomed relief from the lingering warmth of Summer. Now, if the rain would follow suit to relieve our Level 2 drought conditions and help extinguish the devastating fires. Keep praying, doing those rain dances or whatever you think will help. The cooler temps; however, did help motivate some clean up at One Britt over the weekend. Thanks to Canton's Code Enforcement efforts, another Dumpster Day was held at City Hall on Saturday, and we took a few loads of clutter from home and the office. This is such a great service, and they even had a couple of guys on hand to help unload your items. Thanks to everyone involved in helping clean up Canton!<br />
<br />
After dropping off the first load at Dumpster Days, I escaped over to Buckeye Creek Farm's Holiday Open House Market. It was great catching up with Liz Porter and my other friends, and I stocked up on some great items from Whim-Wham Art Farm and Buckeye's delicious stone ground grits and cornmeal. In addition, they have some great gift items and stocking stuffers from various local farmers and makers. They will hold another Open House on December 10 and 11, so don't miss it. You can follow Buckeye Creek Farm and Whim-Wham Art Farm on Facebook to get notices of their events.<br />
<br />
Jeff's month-long birthday celebration continued on Sunday with lunch at his parent's farm in Jasper. Theresa Brown prepared a rocking classic lasagna and chocolate birthday cake, and we enjoyed time with Jeff's family. They were also kind enough to suffer through a slide show of our Australia trip. After lunch, we left the Brown farm and proceeded to do some grocery shopping. Since it was the Sunday before Thanksgiving, I decided to take a little trial run of some favorite recipes to get into the holiday spirit. Of course, that did not leave a lot of time to prepare a Thanksgiving feast, so I had to get creative. I had made some cornbread on Friday night in anticipation of the dressing to come, so that was a bonus. The turkey, however, presented a far bigger challenge. Luckily, I found a fresh, 10 lb free range turkey at Publix, and I decided to try an Australian roasting method that we saw on many menus there. The method is called Spatchcock, and it basically involves removing the backbone of the turkey then flattening the bird or butterflying it to roast flat in the pan. I had read other recipes before, but I had foregone them in exchange for that perfect photo-worthy big bird. After successful results at spatchcocking, however, I may never roast the whole turkey again. This method takes half the time; it's easier to roast in the oven, and it retains more moisture since the cooking time is less. Plus, carving at the end is a lot easier as well. If you want to save some time and headaches this Thanksgiving, you should give it a try. To accompany the turkey and dressing, I also made some buttery mashed potatoes and roasted some brussels sprouts with bacon. By the way, my secret ingredient for really creamy mashed potatoes is creamed cheese. Jeff baked one of his famous pecan pies for dessert, and we will enjoy leftovers this week.<br />
<br />
So as the holidays approach, I am reflecting on a crazy year. It began with a terrible break to my right arm in January, followed by surgery in February. Therefore, the first two months of the year were a virtual blur, and I feel like I have been playing catch up since. One of the greatest things that resulted from my recovery time was the freedom it allowed me to search for award travel to Australia, and after weeks of work, I finally scored some amazing flights on Emirates. Even with a rough start to the year, I am thankful for so many things: the ability to travel and see the world; wonderful family, friends and kindred spirits; an exceptional city I have the honor and privilege to serve; talented coworkers and a business celebrating its twentieth anniversary; a nice home with an awesome kitchen; and so many other blessings. May your Thanksgiving and holidays also be blessed and delicious.<br />
<br />
<b><br />
The Menu:</b><br />
<br />
- Roasted Spatchcock Free Range Turkey<br />
<br />
- Classic Turkey Gravy<br />
<br />
- Franny Betty's Cornbread Dressing<br />
<br />
- Creamy Mashed Potatoes<br />
<br />
- Roasted Brussels Sprouts with Bacon<br />
<br />
- Jeff's Southern Pecan Pie<br />
<br />
<br />
<b>The Recipe – Quick Roasting Spatchcock Turkey</b><br />
<br />
<br />
Ingredients:<br />
<br />
8-12-pound turkey<br />
10 garlic cloves, peeled and lightly crushed<br />
5-6 sprigs fresh thyme<br />
1/2 stick butter, room temperature<br />
Salt and pepper to taste<br />
<br />
<br />
Directions:<br />
<br />
Preheat oven to 450. Put turkey on a cutting board, breast side down, and cut out backbone. <br />
<br />
Turn turkey over, and press down firmly to flatten. Place turkey in a large roasting pan, breast side up. Wings should partly cover breasts, and legs should lay flat to the sides.<br />
<br />
Place garlic and thyme under turkey and between the wings and legs. Rub turkey, all over, with butter, and sprinkle liberally with salt and pepper.<br />
<br />
Roast for 20 minutes, without opening oven, until turkey begins to brown. Reduce heat to 400, then remove turkey from oven, baste with pan juices or chicken stock, and return to oven. If the turkey browns too quickly, place some foil over the top until the end.<br />
<br />
Check turkey's temperature about 15 minutes later and every 10 minutes thereafter. It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. (Insert thermometer in thickest part of thigh.) NOTE: Depending on the size, the turkey should only require 45 mins – 1 hour to roast with this method.<br />
<br />
Remove turkey and rest for 10-15 minutes before carving. Serve with garlic cloves and pan juices, or make gravy with pan juices and drippings.<br />
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-63617894762995458022016-10-31T07:41:00.000-07:002016-10-31T08:50:20.184-07:0030 October 2016<br />
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G'day, Mates! We just returned on Friday afternoon from a three week trip to Australia and Dubai. Needless to say, it's great to be back in Canton, Georgia, but we had a wonderful vacation. The jet lag is horrendous, so the details of the trip are still cloudy at this point. However, we ate some delicious food, met some amazing people, saw some incredible sights and packed the itinerary with lots of activity. I used all the airline miles and points that I had saved from years of business travel to fortunately book first class tickets on Emirates, and all of our flights were on the A380, the two story plane with a shower and walk up bar! The service, food and amenities were unreal, and it made the very long flights part of the experience. That is the reason we connected through Dubai, so we stayed over three days there on the way to Sydney. Dubai was fascinating and beyond fathomable. The money, architecture and hospitality were over the top. While we are not big fan of some of their cultural beliefs and had heard some alarming stories, we could have not been treated better. We spoke to some locals, and it is clear that things are changing rapidly, but overall, the people were friendly and open about how things work.<br />
<br />
From Dubai, we went on to Sydney for a week, and it was everything we had imagined and more. What an exceptional city! From the natural beauty of the harbor to the fresh, organic food and outstanding coffee to the civility and environmental awareness, Australia and, in particular, Sydney, are in a class of their own. I felt right at home, and I was in awe of the Sydney Opera House, a building I had longed to see in person since I was seven years old. I probably took over 800 photos of the building alone because it constantly changes in the light. Just when I thought I couldn't get another unique shot, there was a full moon over the Opera House at the end of our first week! Of course, we saw many other sights, such as the Harbour Bridge, Luna Park, Taronga Zoo, Manly Beach, Bondi Beach and many others. We hiked dozens of miles along the coastal walks, spotting whales and other natural wonders along the way. It was simply incredible.<br />
<br />
From Sydney, we rented a car and drove on the "wrong side of the road" down to Mollymook, a small surf and whale beach community. We stayed a few days at Bannisters by the Sea, a lovely inn perched high on the ocean cliffs, and we watched dozens of whales jumping, blowing and playing just off shore. From Mollymook, we ventured into the extremely high Black Mountains and over to Australia's capital, Canberra. I do not know anyone who has ever been to Canberra, so I was very interested in visiting from the things I had read about its up-and-coming food scene, art galleries, and dynamic architecture. It lived up to this reputation, and more. We really loved it there, especially the hotel where we stayed, Hotel Hotel, which is the most sustainable building in Australia. The hotel restaurant, Monster Kitchen, is doing a lot of innovative things with Australian food, so that was very interesting as well. While in Canberra, we ventured just outside into the Yass Valley cool climate wine country to visit a few vineyards, and the landscape was simply stunning. As Jeff said, it was like driving through a painting. On the way out of one vineyard, we stopped to photograph several curious kangaroos that stood a couple of feet taller than us. <br />
<br />
Of course, one of the biggest highlights for me was the food, and I had done a lot of research before the trip. We ate at some of Sydney's top-rated restaurants and the best ones in Mollymook and Canberra. The cuisine was fresh, innovative and delicious in every way. They do not believe in processed foods, sugar or lots of salt. Even with all of the dining, we both lost weight on the trip. That says a lot! One of our favorite restaurants was Neil Perry's Sydney Institution, Rockpool Bar and Grill. We ate there twice, once for lunch the first week and for dinner our last night in Sydney. For lunch, I ordered a Bloody Mary, and the bartender quickly through tomatoes, carrots and celery into a juicer to make the mixer. That's how they make all of their mixers, and the notion of "craft cocktails and farm-to-table" is simply a cliche in Australia. Every meal was defined by one great experience after the other, and it was very inspiring to me as a foodie and cook. <br />
<br />
Even though I was exhausted and the jet lag was daunting, I needed to get back in my own kitchen to truly feel home again. So I mustered enough energy and inspiration to prepare a menu based on the last meal we had at Rockpool in addition to some local ingredients that remind me that we do, in fact, live in a very small world. In Australia, persimmons were in season, and they were on the menus at several restaurants. On Friday night when we returned to Canton, we joined Cory and John for dinner at our normal Friday night Thai restaurant, Chon Ngern, to try to get some familiar sense of a schedule. Of course, the food was delicious as always, but at the end of the meal, the owner, Lat, brought us out a bag of freshly picked persimmons from her own tree. We ate there again on Saturday night with Jeff's parents because they had not been, and Lat gave us more persimmons. So, I made some persimmon marmalade on Sunday morning and used the rest of them in an apple and persimmon tarte tatin for dessert. They were divine, in more ways than one. For the entree, I made a dish that Jeff had ordered a Rockpool, a minute steak with Cafe de Paris Butter and boiled green vegetables on the side. I roasted some organic white sweet potato wedges with herbs as well, and we drank Australian wine with some dear friends that had our back and house sat while we were gone. While there is truly no place like home, I love traveling and seeing the world, and it was more inspiring than ever given the current climate in our country. I think Mark Twain said it best, "Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”<br />
<br />
<br />
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<br />
<b>The Menu:</b><br />
<br />
- Rockpool Minute Steak with Cafe de Paris Butter<br />
<br />
- Boiled Seasonal Greens and Vegetables<br />
<br />
- Roasted White Sweet Potato Wedges with Herbs<br />
<br />
- North Georgia Apple and Persimmon Tarte Tatin<br />
<br />
<br />
<b>The Recipe – Neil Perry's Minute Steak with <br />
Cafe de Paris Butter</b><br />
<br />
Ingredients:<br />
<br />
Steaks:<br />
<br />
2 filet mignon steaks<br />
sea salt and pepper<br />
olive oil<br />
<br />
Cafe de Paris Butter:<br />
<br />
3 tsp light tasting olive oil<br />
1/4 small brown onion, finely diced<br />
1/2 tbsp Indian style curry powder<br />
1/2 unsalted butter, softened<br />
1 small handful parsley leaves<br />
1 clove garlic, crushed<br />
juice of 1/2 lemon<br />
2 tsp Worcestershire sauce<br />
2 anchovy fillets (optional)<br />
1/2 tsp baby capers, rinsed<br />
1/2 tsp sea salt<br />
1 tsp ground pepper<br />
1 small handful basil leaves<br />
1 small handful thyme sprigs, leaves only<br />
1/2 tsp ground ginger<br />
1 egg yolk<br />
<br />
Instructions:<br />
<br />
Cafe de Paris Butter:<br />
<br />
Heat the oil in a frying pan, and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.<br />
<br />
Place cooled cooked onion and all remaining ingredients in a food processor and process until well combined and herbs have been blended into the butter. Adjust the seasoning if necessary.<br />
<br />
Roll butter into a 2 inch diameter log, wrap in plastic wrap and refrigerate until firm. <br />
<br />
To serve, slice Cafe de Paris Butter into rounds (and bring to room temperature) before serving on top of hot steaks. Allow the butter to melt into a sauce.<br />
<br />
Instructions:<br />
<br />
Minute Steaks:<br />
<br />
Cut beef crosswise into four steaks. Place each slice between 2 sheets of cling film and pound, one by one, until very thin, around 1/4 inch. Remove cling film, and season beef with sea salt and black pepper, then drizzle lightly with oil.<br />
<br />
Preheat a frying pan on high heat. Cook each piece of beef for about 1 minute on one side, until browned, then turn and cook for another 10 seconds - they should still be juicy and pink in the middle. Remove from heat, cover with foil and rest for a minute.<br />
<br />
Place a slice of the softened butter onto the cooked minute steak, and serve immediately with a fresh lemon wedge.<br />
<br />
<br />
<br />
BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0tag:blogger.com,1999:blog-7370913918884893175.post-86748384765097745782016-09-25T18:21:00.000-07:002016-09-25T18:21:43.990-07:0024 September 2016 – Etowah Harvest Dinner<br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">There was no Sunday Supper tonight, but did I ever do some cooking for last night's Harvest Dinner to benefit the Upper Etowah River Alliance! The organization's director, Diane Minick, asked me if I would be interested in being the guest chef for a fundraising dinner a few months ago, and I said yes. The UERA does amazing work in our community to protect, clean and promote the Etowah River, so it was a worthwhile contribution. Cooking a five course meal plus appetizers for 30 guests, however, was quite daunting. The event was hosted by Liz Porter in her beautiful kitchen at Buckeye Creek Farm. I really enjoyed working with Liz and Diane, and we had a lot of fun amidst the hard work. </span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When I began to think about the menu, I really wanted to try and source as much of the ingredients as possible from local farmers and purveyors. After publishing my blog for nine years, I have made a lot of contacts, and I was thrilled to work with some of my favorite suppliers for the meal. In the end, I was able to get all of the main ingredients from local sources, and their in kind contributions ensured an even more successful evening. My client, Mercier Orchards, generously donated their delicious hard cider for the appetizers and some amazing apple cider doughnuts for the bread pudding. Jeff Dobson supplied his Two Willows Appalachian Artisanal Ham for my appetizer ham biscuits. Whim-Wham Art Farm supplied the greens, tomatoes and ground cherries for a wonderful salad course. Loud Mouth Farm delivered the most amazing elm and oyster mushrooms for an earthy cream of mushroom soup course. For the main course, I stuffed heritage pork tenderloins with sausage, collards, apples and goat cheese and then wrapped them in bacon for a triple pork jackpot. All of the heritage pork products were kindly contributed by Suzy Wright of Mountain Valley Farm in Ellijay. Her Farm Store is off the charts, and the pork and grass fed beef she sells can not be beat. It is worth the drive, but she told me that she will be starting to do weekly deliveries to Canton in October. I am so excited! I also made "gritlenta" to go with the pork from Liz Porter's fresh ground grits and cornmeal. I loved them both, so I combined them to create the gritlenta. For the cheese course, Diane sourced some amazing Mediterranean Feta, Fromage and Chevre from CalyRoad Creamery in Sandy Springs. I combined some of each, along with some chives, black pepper, walnuts and freeze dried strawberries, to form cheese lollipops. To end the evening, I made individual apple cider bread puddings and served them with a bourbon creme anglaise. Believe me, no one complained about dessert.</span><br />
<br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Liz and Diane worked all evening to make the dinner a success, but I would have been lost without Jeff. He served as my sous chef and expediter, and I only had to go Gordon Ramsey on him a time or two. I could not have survived the evening without his help, and I was honored and touched to have so many friends supporting in the crowd. I spent three nights preparing for the event, and it was nice to have it completed. I really enjoyed the evening, and the dinner went much better than I had ever imagined. Now, however, I am really counting the days until we leave for Dubai and Australia. I am more than ready for a nice long vacation, a grand adventure and some outstanding meals prepared by real chefs.<br />
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When you have a chance, please visit etowahriver.org and support their efforts.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmqZThQ3QqPB6VTdffMT5tpMJeeo2h2cJDaRjSia1A9RtaVtPZ4Ks8ioXOhvgLWjJMLMDJl9Z7Wmlp_Auom6IHfoZd71Nrn9UyQTRu_s5QgtfB5Oul0BiM0ZS1MGSBDUoyZLKDcgXeOI/s1600/DSC_1415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmqZThQ3QqPB6VTdffMT5tpMJeeo2h2cJDaRjSia1A9RtaVtPZ4Ks8ioXOhvgLWjJMLMDJl9Z7Wmlp_Auom6IHfoZd71Nrn9UyQTRu_s5QgtfB5Oul0BiM0ZS1MGSBDUoyZLKDcgXeOI/s400/DSC_1415.jpg" width="400" /></a></div></span><br />
<b><br />
</b> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>The Menu:</b> </span><br />
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<div class="MsoNormal"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">Harvest Dinner to Benefit the Upper Etowah River Alliance<br />
</span></span></b><br />
</div><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><style></style></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><style></style></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span> <div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></div><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span> <div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">Apps in the Greenhouse:</span></span></span></div><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> </b></span><br />
<div class="MsoNormal"></div><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Pimento Cheese Cups with Whim-Wham <br />
Cayenne Jelly</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Liz Porter's Smoked Trout Dip with <br />
Assorted Vegetables</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Cream Biscuits with </span><span class="5yl5"><span style="mso-bidi-font-weight: normal;">Two Willows Artisanal Appalachian Ham, Batch 2015</span></span><span style="font-size: 13.5pt;"></span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Assorted Natural Hard Cider from <br />
Mercier Orchards<br />
</span></span><br />
</div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">Dinner in the Buckeye Creek Farm Kitchen:</span></span></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: black; font-size: 10pt;">(<i style="mso-bidi-font-style: normal;">Each course served with a wine tasting from Feather’s Edge Vineyards, Ballground, GA</i>)</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">1st Course:</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Assorted Early Fall Lettuces and produce from Whim-Wham Art Farm </span><span style="font-size: 10pt;">(<i style="mso-bidi-font-style: normal;">Canton</i>)</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">2<sup>nd</sup> Course:</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Cream of Loud Mouth Mushroom Soup </span><span style="font-size: 10pt;">(<i style="mso-bidi-font-style: normal;">Talking Rock</i>)</span><span style="font-size: 13.5pt;"></span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">3<sup>rd</sup> Course:</span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Collard and Apple Stuffed Mountain Valley Heritage Pork Tenderloin with Fat Boy Red Sauce, Buckeye Creek Gritlenta, Cagle Green Beans, Bread: Buckeye Creek Cornbread Muffins and Bill Grant’s “Crack” Cream Biscuits </span><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">(Ellijay, Woodstock, Dahlonega, Canton)</span></i></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">4th Course: </span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">CalyRoad Creamery Mediterranean Feta and Fromage Cheese Lollipops </span><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">(Sandy Springs)</span></i><span style="font-size: 13.5pt;"></span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #ff6600; font-size: 13.5pt;">5th Course: </span></span></div><b> </b><div class="MsoNormal"></div><b> </b><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Mercier Orchards Apple Cider Doughnut Bread Pudding with Bourbon Créme Anglaise </span><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;">(Blue Ridge)</span></i></span><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">The Recipe – Bacon Wrapped Pork Tenderloin Stuffed with Collards, Apples, and Sausage<br />
</span></span></span></span></span></span></b><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: 13.5pt;">Ingredients:<br />
</span></span></span></span></span></span><br />
</div></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients">1 tablespoon olive oil</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 1/4 cup minced onion</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 1/4 pound breakfast sausage</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 1 Granny Smith apple, peeled and diced</span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 2 garlic cloves, minced</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 1/2 teaspoon chopped thyme</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 1/2 teaspoon chopped sage</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 3/4 cup finely chopped collard greens</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> 4 ounces goat cheese, room temperature</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> Kosher salt and freshly ground pepper</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> Two 1-pound pork tenderloins</span></span><span itemprop="ingredients"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span itemprop="ingredients"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> 6 slices of bacon</span></span> <span itemprop="ingredients"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<span itemprop="ingredients"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Directions: </span></span> <br />
<br />
<ol class="steps-list" itemprop="recipeInstructions"><li class="steps-list__item"><span class="steps-list__item__text"></span><span class="steps-list__item__text"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For stuffing: heat olive oil in a large skillet. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up, until cooked through an no longer pink. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl, and let cool. Mix in the goat cheese and season with salt and pepper.<br />
</span><br />
</span><span class="steps-list__item__text"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></li>
<li class="steps-list__item"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text"> Preheat oven to 300. Beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin, but do not cut all the way through; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, and season the tenderloins with salt and pepper. Wrap the bacon strips securely around the tenderloins, trying to cover any exposed stuffing with the bacon.<br />
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</span></span> </li>
<li class="steps-list__item"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text"></span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text">Heat another tablespoon or two of olive oil in a large skillet, and carefully turn the tenderloins until browned on every side, about 4-5 minutes. Place the skillet in preheated oven, and cook for 10-12 minutes or until the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 minutes. <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text">Slice the pork tenderloins crosswise about 1 inch thick to serve.</span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text"></span></span></span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="steps-list__item__text"></span></span></li>
</ol><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span itemprop="ingredients"> </span></span> <br />
<div class="MsoNormal"><span style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;"><span style="font-size: 13.5pt;"> </span></span></span><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;"> </span></i></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;"><span style="font-size: 13.5pt;"></span><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt;"></span></i> </span></i><b><span style="font-size: 13.5pt;"></span></b></div><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span>BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.com0