Shaken Not Stirred

There is nothing quite like a good dirty martini. Not only are they glamorous, but they're also quite delicious. Capital Room in downtown Athens serves up an amazing Blue Cheese Martini. Made with vodka, a dash of vermouth, a touch of olive juice, and Mayfield blue cheese stuffed olives this martini is out of this world. I never thought I would find a better martini, but this weekend I met a close competitor. Food 101's signature martini is served dirty with goat cheese stuffed olives. The creamy tanginess of the cheese was a match made in heaven for salty queen olives. Although I can't say which martini is better, I will agree that dirty martinis served with cheese stuffed olives will always be a hit.

Stuff your own olives at home! Buy pitted olives (green olives preferably) and stuff with cheese of choice, try a variety to see what you like best. Drop in your favorite dirty martini concoction and enjoy responsibly!

Food 101

Last night I enjoyed a grouper dish layered with a hedgehog mushroom and spinach broth. The mushrooms had an intriguing flavor I was not familiar with, so I did a bit of research to find out more on these unique fungi. Hedgehog mushrooms are wild, creamy yellow mushrooms with firm flesh and a succulent, tangy flavor. They are also commonly referred to as a wood hedgehog mushroom.Recognizable by teethlike-spines that protrude from the cap, these mushrooms are best enjoyed cooked slowly. Recipe ideas include soups, pastas, and sauces.

Peanut Challenge

Last week Rebecca gave me 5 pounds of peanuts. What does one do with 5 pounds of peanuts? Make peanut butter of course!

Homemade Crunchy Peanut Butter

4 cups roasted peanuts
3 tablespoons honey
1 stick of butter
1/2 teaspoon of salt.

Combine in a food processor until a uniform texture is reached.

Pucker Up

For your next Italian dinner, make Lemon Garlic Bread. The tart twist will get your guests talking! Pair it with seafood pasta and enjoy!

Lemon Garlic Bread

1 stick butter (room temperature)

1 tsp freshly minced garlic

1 tsp lemon juice

zest of one lemon

½ tsp dried thyme

Salt and Pepper

1 loaf French bread

Preheat oven to 350. Combine ingredients (minus bread) in an electric mixer with a paddle attachment. Once the butter is well blended, spread on bread. Bake for 10 minutes.

*This lemon butter can also be served alone with fish.

Absolutely Zinful

Last weekend we had the most delicious dinner at JCT Kitchen. The food was out of this world and the wine, well it was life changing. I am not the biggest wine connoisseur; I get confused with pinots and grigios. Clearly I am not close to being a sommelier, but I do know when I like a good wine. Dad said this wine was a must-have, and before long I was in complete agreement. The Brazin Red Zinfandel was full in body and flavor. It paired well with everything I ate, even fish. Unfortunately it is a little tricky to find in stores, but I am on the look out for another glass of that decadent red wine. Please let me know if you find it!

Quack Quack Quack

The first time I had duck was 9 years ago at a hole-in-the-wall restaurant in Chinatown, NYC. I vaguely remember anything but dripping grease and the taste of fried oranges. Luckily, my second encounter was quite the opposite. I ordered risotto with duck confit, shitake mushrooms, and arugula at Speakeasy. The creaminess of the risotto gently complimented the crisp and flavorful skin of the duck. The earthiness of the mushrooms paired well with the bite of the arugula, making all the flavors harmonious.

Confit is a French method of preserving meats, typically goose or duck. The meat is cooked in its own fat, creating an unbelievable flavor and fall off the bone texture. Being a gamier-tasting poultry, duck has a much higher percentage of bone and fat to meat. The fatty skin contributes to the rich, decadent flavor that makes this meal so spectacular.

On Valentine’s Day I ordered duck confit again at La Dolce Vita. This time the protein was served over roasted fennel and potatoes. The duck literally melted in my mouth. The crispy skin contrasted with the luxurious meat created a balance of flavor and texture. I started to wonder, is it the technique of confit that makes this meal so delicious? Or is it the actual meat itself?

Peter Dale, executive chef at The National, proves that it is the method of cooking that adds so many flavors to the duck. He has recently come up with a play on duck confit, using chicken as the protein. Because duck is a more expensive, the National can offer this entrée for less than 20 dollars, but still give the customer a gourmet poultry dish. They use chicken thighs and legs from Springer Mountain Farms, located in North Georgia. The dish highlights this part of the chicken and serves it with parsnip puree, broccoli raab, and a blood orange and black pepper jus. Preparing the chicken in fat creates the same rich flavors that go into duck confit. As with any dish, adding fat simply makes it better. Might not be good for the waist line, but certainly makes it taste scrumptious!

Check out this website for more ideas on duck confit!

Eat More. Spend Less.

For my magazine writing class, we had to turn our 4 page papers into two short magazine briefs. One being 100 words, the other being 75. Not a simple task. Here's what I did:

Athens’ foodies on beer budgets can satisfy their champagne taste with daily deals and specials. Rebecca Lang, a local cookbook author says, “People have to have an incentive and feel like they are getting a deal.” Around town restaurants are looking for ways to attract customers on tighter budgets. Speakeasy holds happy hour every weeknight from 5:00-7:00 p.m. At this time all tapas are half price. The National hosts “Dinner and a Movie” every Monday and Tuesday. For 29 dollars customers get a movie ticket, appetizer, entrée, and dessert. Taking advantage of bargains lets customers dine well for low costs.

To eat out on a budget, dining innovatively is a must. Peter Dale, executive chef at The National, recommends sharing appetizers and an entrée. He says, “A bunch of appetizers [lets you] try lots of flavors and more creative things a chef can do.” Besides appetizers, tapas are very popular. Ordering a few to share replicates Dale’s concept so the last bite of dessert is what you remember, not the huge hole in your pocket.