Brain Food

I'm in the midst of my final exam week. And by final I mean the very last exams I will ever take (that is unless I go to culinary school). I have trapped myself in a Starbucks and am attempting to study Intro to Human Counseling. I got through a single chapter before I found myself surfing the web.

Unlike most college students stalking one another on Facebook, I stalk culinary websites, looking at various recipes. I chose to search for ingredients deemed "smart food" making my procrastination feel semi-productive. These ingredients carry antioxidants that research says should assist me on my final exam come Monday morning. Whether or not this may be true, I am going to give it a shot in the next few days, given my track record studying for this exam thus far.

Here is my top ten list for "smart food".

1. Coffee 
2. Olive Oil
3. Garlic
4. Fish (Salmon is recommended)
5. Nuts and seeds
6. Spinach
7. Blueberries/Blackberries
8. Avocado
9. Pomegranate
10. Chocolate (not kidding)

So enjoy a café mocha and trail mix as an afternoon snack, with broiled fish and a salad for dinner. Then you will get that A+ you deserve!

Au Naturale

I was first introduced to naturally flavored water while we were in Phoenix for Easter. It seemed everywhere we went there was the option of cucumber, lemon or grapefruit water. I have always been one to squeeze a slice of lemon in my water, but experiencing this variety of tastes was simply delightful. The fruits and vegetables leave only a slight essence to the water. I have started thinly slicing an English cucumber and lining the edges of my glass before I pour ice cold water into it. I also suggest orange, lime, blackberries, grapefruit and lemon with basil. A little goes a long way especially when you serve it individually. Another idea: place the produce inside a water pitcher such as a Brita. Any way you choose to drink it, naturally flavored water is a chic refreshing way to hydrate.

KAI

Last Saturday I had a meal that changed my life. I can honestly say it was the most magnificent dining experience I have ever had. Sitting in the dining room of KAI in Phoenix, Arizona I felt as though the whole world stopped as I enjoyed every bite of the 5 course meal.

It began when we were greeted with cleansing lime, cucumber and passion fruit shots (no alcohol mind you). I immediately felt at ease. I relaxed even more as I sipped my vodka soda with a splash of freshly squeezed grapefruit juice. I was dining with my boyfriend and his family. We were seated at a central table and immediately greeted by Feliciano and his team of waiters. He gave us a mesmerizing introduction to the restaurant and the dining experience as a whole. Then menus were brought to us, each decorated with its own hand-painted watercolor image. Every menu tells a story of the culture of the Native Americans that inspire the cuisine of KAI (which means seed in their language.)

The chef sent an amuse bouche of fruit gelee on a buckwheat cookie. Then Colin and I shared a magnificent appetizer, called the beginning at KAI. It was escargot, truffle, wild mushrooms and caramel goat cheese. When they served it they placed a frozen yogurt strip made of goat cheese on top. It melted into rich succulent goodness. Paired with a buttery french toast I gave the plate a moment of silence just to revere the chef and his magic. Colin's mom ordered the Lobster, Pumpkin and Mesquite Grilled Squash Bisque as her beginner. They did a table side presentation where they lit sambuca on fire to caramelize a marshmallow garnish and then poured the broth on top. Colin's sister did not order an appetizer but was brought a sugar cone with goat cheese, the perfect bite.

The beginning was followed with a light lavender sorbet which cleansed the palette. It was like swallowing serenity. I have never tasted food that calmed me as much as the cuisine at this genuine Native American restaurant. While we waited on our entrees, we ordered a bottle of Pinot Noir from Archery Summit vineyards in Oregon. By far, the most luscious wine I have ever tasted.

As our entrees came all at once, we were once again blown away by both presentation and service. Feliciano performed yet another table side presentation, ladling a rich Gruyere cheese sauce over my Potpourri of Butter Basted Lobster, Guaymas Shrimp and Diver Scallops. It was served over black threads of pasta, braised heirloom tomatoes, ham hock bits and crispy shallots. Then doused with cauliflower and leek butter. In one word, heaven. The sweetness of the shellfish was enhanced with the rich cheese sauce and complimented by the tang of tomatoes. Everyone's entrees were phenomenal, especially Colin's Grilled Tenderloin of Tribal Buffalo which had a spicy earthy rub and paired with smoked corn puree, cholla buds, Merquez sausage, scarlet runner bean chili and Saguaro blossom syrup.

The menu is so original and complex. Every ingredient of each item tells a story and reflects on the culture of the city. The dining experience truly felt like a journey, ending with sweet, succulent truffles that melted in your mouth. I had one dusted with chili powder and one simple milk chocolate delight.

We left the restaurant relaxed, satisfied and amazed at the meal we just experienced.

Sunday Dinner

Sundays are meant for relaxation. A good sermon at church, a walk in Piedmont Park, a random movie on television, followed by a fantastic dinner. Cooking on Sundays should be minimal, using only the simplest recipes with the freshest ingredients. I have grown up always eating steak on Sundays. Back in Macon, Ga. my parents paired the juicy, tender meat with Caesar salad and baked beans. Now that I am older and do my own cooking on Sundays I like to serve the charred steaks with sauteed green beans or roasted asparagus and a baked potato. There is little prep work that has to be done and dinner comes together fairly quickly (depending on the potatoes- baked in microwave or oven). I love the tradition of red meat on Sundays and know I will continue this perfect, simple Sunday dinner the rest of my life.

Date Night

Everyone loves a date night. Especially when you get to enjoy fabulous food at your favorite restaurant with great friends. Last night my boyfriend came in to town and we headed to Last Resort with my roommate and her boyfriend. Because it was a Tuesday there was no wait. We sat right down and ordered yummy cocktails, a dirty martini was my drink of choice. Soon warm bread arrived that I love to dip in Last Resort's famous Vidalia Bacon Dressing. Salads were then served, mine topped with a rich balsamic vinaigrette. My main course was by far the best thing I have ever had at Last Resort, it ultimately could be the best thing I have eaten in 2012. I ordered the special, a cornmeal crusted tilefish served with a corn barley mash, balsamic kale and roasted beets. The fish was crisp and sweet, the mash was rich and succulent and the kale was just heaven. Altogether it made for a scrumptious bite. Plates were cleaned, but stomachs weren't full as we made room for their white chocolate cheesecake. I left completely satisfied. I think we need to plan another date night for next week, especially if I get to enjoy food like that.

Donna Hay

About a month ago, I visited Birmingham to work on a photoshoot for Oxmoor House. I was working with the most amazing food stylist, prop stylist and photographer. Working along side them was one of the best experiences I have had in college. I enjoyed getting to know each of them; they offered me priceless career advice while I was there. I forgot I was even working as we got carried away with conversation about amazing restaurants and must-try recipes. It was here that these three fabulous women introduced me to Donna Hay, the quintessential Australian foodie. Her magazines are filled with pages of beautiful photography and mouthwatering recipes. Each image is composed perfectly, creating a serene balance with style and sophistication. I discovered the website, magazine and most recently cookbooks. Her ideas make weeknight dinners a breeze with recipes requiring only a few ingredients and limited hands-on time. I can't thank my Birmingham friends enough for sharing Donna Hay with me, I am now a very loyal fan.

Eat Your Veggies

Second semester, senior year of college is priceless. Yes, some parts are stressful, but the amount of free time I have compensates my worries of the future. I recently took on a new project: going through all of my old magazines and cutting out recipes I want to try. I attempted to look specifically for healthy recipes with spring break approaching next week; however, I found my self clipping Pimiento Mac and Cheese and Mushroom Croque-Monsieur out of last year's Bon Appétit. Sorting through all the various starters, entrees, even condiments made me very hungry.

I found a cover recipe I knew I had to try. Roasted Vegetable Tart, the cover recipe for January 2012. It wasn't very labor intensive, only time consuming. Making sure veggies were going in the oven at the appropriate time so that they roasted into perfect yumminess. I tried a short cut using pizza dough (as opposed to the homemade dough), which was not a complete failure, but I would not recommend it. Perhaps I will try a premade pie crust next time. The filling needs a substantial crust to go along with it.

Flavors were right on point. Eggplant, red bell pepper, sweet potato and balsamic tomatoes made this dish sing. Considering I ate it for dinner 3 times this week, I would say it was a success.

Simply Divine

During these final cold, dreary days of winter, there is nothing more comforting than a simple grilled cheese and hot bowl of tomato soup. I surrendered to my craving for the All-American classic and bought the essentials: Campbell's Tomato Soup, Kraft American Singles and Sunbeam Old Fashioned White Bread. Directions are easy, and cooking time is less than 6 minutes. Slather each side of bread with butter, layer two pieces of cheese between bread, cook in non-stick skillet over medium high heat on either side until golden brown. Follow directions on soup can, wait until simmering bubbles appear on the side, basically until it is warmed through. The tasty comfort food is then ready to serve. It's a simple meal, one that requires no thought at all, but results in pure happiness.

Peanuts and Cookies

If I'm not trying new recipes, I am finding new restaurants. The best way to find hidden treasures in a big city like Atlanta? Ask fellow foodies. I recently heard of Abattoir while I was in Birmingham. I investigated the menu, made a reservation on Opentable and then counted down the seconds to my first bite.

We arrived 30 minutes early to get a drink at the bar. The bartender enchanted me with refreshing grapefruit caipirinha. Dinner followed cocktails, and we began with complementary boiled peanuts. Served in a brown paper bag, these tasted better than the kind you find on the side of old country roads. They had a spice, a saltiness that was out of this world. I loved having the juice drip down my face and my fingers while in the sophisticated atmosphere.

We ordered sweetbreads that came with pickled cabbage and marinated pear for a starter. Followed by crusty bread and creamy butter, I was already in heaven. For my main course, I ordered the Chicken Schnitzel with Bacon Jam and Collard Greens. I have not stopped thinking about the bacon jam. Salty and sweet it complemented the chicken perfectly.

I think my favorite part of the evening was when we got our check, it came with two perfect little cookies. The miniature cookies were the sweetest ending to an already excellent meal.

*Just got the iPhone this week. Still trying to master Instagram.

Slow Cookin'

It's been quite some time since I have posted to this site. With graduation only a few months away, I have been staying busy with school, the job search and of course cooking. But, now that I have settled into my spring semester routine, there are no more excuses. It's time to start posting yummy recipes once again.

For Valentine's Day, my sweet boyfriend gave me the ultimate gift: The All-Clad Slow Cooker. This counter-appliance means business. It can cook up to 20 hours, knows when to switch to warm mode and conveniently displays the remaining time on a sleek digital clock. Plus, it makes the most delicious meals as long as you plan ahead.

This week tested my slow cooker with Real Simple's Spaghetti Bolognese. It only took 12 minutes to throw together, and 8 hours later I was enjoying a delicious meat sauce infused with dynamic flavors, like thyme and oregano.

I have to say minimum effort contributed to the delight of the overall meal. It's unbelievably simple:

Step #1: Gather ingredients
Step #2: Combine in slow cooker
Step #3: Select time, press start
Step #4: Enjoy your day
Step #5: Sit down for a nice dinner

As I approach the working world, I know I will remember to take full advantage of my slow cooker because there's nothing like coming home to a warm homecooked meal.

Gameday Chicken

Georgia played Tennessee this week in Knoxville, giving me the perfect excuse to make an awesome dinner and watch the game on the couch. I spent the weekend in Winston-Salem with my sister and my boyfriend. We decided to make a beer can chicken. I have never tasted anything so delicious. It's an ingenious recipe combining a beer and chicken into one dish. The meat was moist and flavorful. For sides we made baked beans with bacon on top, caesar salad and grilled corn. The corn was my responsibility, so to give it more personality I added a chili lime butter. Here's the recipe:

3 tablespoons unsalted butter
1 tsp. hot chili powder
Zest of 1 lime
Juice of 1/2 lime
Melt the butter.

Combine the chili powder and lime. As corn cooks on the grill, baste with the butter. Rotate the corn and coat each side of the corn.

Take Out-but in!

After a hectic football weekend, I was ready for a simple dinner. I wanted something delicious and fulfilling but had no desire to leave the house or pay expensive delivery fees. Luckily I had planned ahead Friday and bought Trader Joe's Mandarin Orange Chicken. I made Spicy Snap Peas and Uncle Ben's 90 second Basmati Rice to go alongside the dish. Done in 15 minutes, I was left very satisfied with the no fuss dinner!

Spicy Snap Peas

2 cups snap peas
1 1/2 tablespoons extra virgin olive oil
1 tsp red chili flakes
1 tsp salt
1/2 tsp black pepper

Clean snap peas by removing the stem string. Heat oil in a saucepan, toss in snap peas and season with red chili flakes, salt, and pepper. Combine until season has coated snap peas evenly. Saute for 8 minutes. Serve!

E.V.O.O.

Since I've been back from Italy, I just can't get enough olive oil. It's got to be extra virgin, peppery, smooth, light and luxurious. I want to taste that olivey flavor and see the glossy texture as I coat arugula and tomatoes. I love it plain but wanted to try a little experiment and see what else we could do with this fantastic condiment. I decided to enhance the flavor of the oil by submerging different ingredients. The results fantastic, here are my recipes:

Herb Oil

3 springs dried rosemary
3 sprigs dried thyme
Extra virgin olive oil

Place the dried herbs in the container, pour in olive oil until well covered. Store in dark cool place.

*If you don't have dried herbs on hand, microwave fresh herbs for 2 minutes on medium high heat.
*Great to coat fish or chicken and then grill or saute.

Garlic Oil

2 heads garlic
Extra virgin olive oil

Peel garlic cloves whole. Place in container, pour olive oil until well covered. Refrigerate.

*Perfect to saute veggies in, especially spinach!

Hot Chili Oil

8-10 dried hot chili peppers
Extra virgin olive oil

Add peppers to container, pour olive oil until well covered and container is full. Store in dark cool place.

*An excellent flavor addition to fish or veggies when you want an extra flavor kick!

I.F.C.

I guess it is starting to become very obvious that I am missing home. Last night I made the personnel fried chicken for dinner. Of course I tried adding an Italian spin by frying it in extra virgin olive oil and adding dried oregano to the flour mixture. The result was tasty and they certainly couldn't get enough!

Italian Fried Chicken

4 Chicken Breasts
2 egg whites
1 cup flour
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
4 tblsp extra virgin olive oil

Slice the chicken breasts into strips. With a fork scramble egg whites until well beaten. In a different bowl combine flour, salt, pepper, and oregano. Dip the chicken strips one by one into the egg whites and then flour mixture. Once well coated, heat the oil in a non stick skillet. When oil is sizzling place chicken strips in oil. Let cook 3 minutes on each side or until golden brown. Remove from oil and place on paper towel before serving.

FIRENZE

I board the train to Florence tomorrow morning to meet Mom and Dad! I can't wait, they are getting ready to board the plane in Atlanta right now. We will be in Florence for 4 days and then they will stay in Lucca, explore all of Tuscany and come visit me when I have afternoons off! We are going to see The David, visit the Uffizi, and shop at the Ponte Vecchio among many other things. We'll drink Chianti while sharing risottos. I can't wait to return to this magnificent city AND finally see my parents again! I'll be making another visit to Acque al 2 to enjoy another taste of that unbelievable balsamic steak! And then come back to blog about all my yummy adventures!

Celebrating the Sweet

Yesterday was Valentina's birthday. Valentina is the sweet Albanian pastry chef who speaks no English. She works her heart out making bread for each shift, preparing brioche and homemade cakes for breakfast, and creating each dessert during service. Everything sweet in the kitchen comes from her hands and I certainly can't get enough! To celebrate her birthday I made White Chocolate Bread Pudding with Banana Foster's Sauce. This is one of the first recipes I learned while working at Natalia's for my senior project in high school. If you've ever been to Natalia's and enjoyed this dessert you know just how rich and luscious it is. However if you haven't had the chance to taste this one way ticket to heaven, let me know, I'll make it for you. I made it twice, one for her to take home and one for the others' to eat. Everyone left the shift very very happy. This is what I love about cooking, it brings people together. Although we can't all understand each other, food defies the language barrier and bonds us in a way nothing else can.

Italian Sushi

The thought of eating raw fish has always repulsed me. I've never been a fan of sashimi, always having to douse my sushi rolls in soy sauce and cover them in pickled ginger. It's not that I don't like the taste. I think it's the thought of consuming a product that inevitably could cause some microbial disease if not prepared correctly that truly disturbs me.

Well, this mind set quickly had to change in Italy. During the service, one of my primarily responsibilities is making carpaccio. We have a shrimp carpaccio and a beef carpaccio. I would never think to order shrimp carpaccio when going to a restaurant, but it's one of our best sellers. Therefore I make it all the time, almost every single day. And with each time I make it, I must taste to make sure the seasonings are right. (One of the best parts of the job-sampling as you go!)

Surprisingly, I find it to be most delicious. Although you must get past the texture- it is raw shrimp after all- the seasonings make it the perfect summer appetizer. We flavor it with vanilla oil, a mix of spices, lemon, olive oil, salt and pepper. On top we garnish with a quenelle of fish tartare, a raw version of pesce that has been flavored with pesto, lemon, olive oil, salt and pepper. The flavors all come together harmoniously to create a very edible, very tasty dish.

Same goes with the beef. We season with olive oil, salt, pepper, and lemon (the acid from the lemon is what makes eating raw safe). Then pair this with a light fennel salad and parmesan shavings. It's an excellent choice for a primi piatti.

Lately we've been making a fish tartare as for the entreè , or amuse bouche. We've been seasoning it with a variety of ingredients. One unique version is with fresh berries and fruits. It's delightful and perfect for a light starter. Plus, it makes for a beautiful dish.

Perhaps I find eating the uncooked protein sanitary because I do it myself, or maybe it's the fact I am in Italy and everything just tastes better here. But most importantly I think it is understanding complimentary ingredients that really highlight the raw meat. It's finding the balance between acidity and seasonings that make the dish work.

Pictured: Amuse bouche of fish tartare, flavored with fresh berries.

Lardo di Colonnata

Il Bottaccio buys all of their pork products from La Bottega di Ado. This well-known butcher shop is the best in the area. Specifically, they are experts for making the famous Lardo di Colonnata. Colonnata, one of the smaller towns in this area (only 5 km from my house) is acclaimed for it's marble and of course lardo. The lardo is a prized cut, and the process though which they cure it truly makes it one of a kind. The pure fat comes from the layer of fat at the back of the big and a cut of the belly.

Once the pieces of meat are cleaned, they are placed in a large marble basin, the marble of comes from the area as well. The basins have been rubbed with garlic and herbs, when the fat is placed in the tub then it is covered in a mixture of salt, pepper, garlic, sage, and rosemary. They layer the lardo in a tub like that until it is completely full: salt mixture, lardo, salt mixture, lardo, salt mixture, etc. The tub is sealed with a marble slab. The fat stays here for 6 months until it comes out full of flavor from the long process of seasoning and melts in your mouth.

When the lardo is finally ready, it can be taken home and used in a number of ways. It comes in a large slab, so it is important to use a very sharp knife or a meat slicing machine to cut it into thin strips. At Il Bottaccio we place it on crostini for bruschetta, wrap it around prawns, and also blanket filets that we serve with a red wine reduction sauce. I've also had it on a pizza at one of the local ristorantes. Any way you serve it, it is a delicacy.

It's unlike anything I've had before. The buttery texture, salty taste, and subtle hint of herbs truly makes it irresistible. Plus this is the only place in the world true Lardo di Colonnata is made, and it's only 5 minutes from my Italian home!

Dinner in Massa

I can't believe I only have 2 weeks left in Italy! It's hard to believe how quickly this summer has gone by. Il Bottaccio gave me last night off so Marco and I headed to a pizzeria in the center of Massa. This trattoria sat us outside under a canopy lit with Christmas lights and lanterns. They served us such an incredible pie! Mine was covered in prosciutto crudo, stracciatella (a type of mozzarella), fresh tomatoes, and arugula. One of the best parts of being in Italy- it's socially acceptable (and pretty much expected) for you to order a single pizza and consume the entire thing by yourself. How could you not? The food is too good to leave a single bite! I already miss being here!

Favorite Things Friday

Mortar and Pestle

Please excuse my personal pesto recipe. I've always made pesto in a food processor. This is wrong. The other day I learned Il Bottaccio's recipe (using the same ingredients as my recipe in approximately the same proportions). However, the procedure is quite different. They begin by using a mortar and pestle to break down the pine nuts, garlic, and basil leaves. The ingredients are crushed together making their flavors perfume almost immediately. Grinding in parmesan and then drizzling in the oil makes the pesto flavor much stronger than just using a processor. They finish it off in a blender, but that original step truly makes the sauce sing. So, if you don't have one already, add it to the shopping list!

Acqua Frizzante

It's starting to become extremely hot on this side of the Atlantic. Combined with the heat of the kitchen, it is extremely important to stay hydrated. I've always been a fan of club soda, La Croix, Perrier, and my sister's favorite Big K brand club soda. However in Italy it's become all I drink. We buy huge 2 liter bottles of the stuff to keep in the walk-in for the personnel. I think because I enjoy the refreshing bubbles I drink more of it! Whatever it is, I am hooked!

Mozzarella

Fresh mozzarella was always a part of our antipasto platters in Rome. I cannot get enough of this unbelievably creamy handmade cheese. The large blocks they sell next to Kraft singles in America are a disgrace to the huge balls made freshly each day in Italy. Two days ago at Il Bottaccio we received a Styrofoam box containing two precious balls of freshly made mozzarella, made that morning in Naples, Italy. The balls were the size of cantaloupes that gushed out milk as you cut into them. Taking a bite of the fresh cheese was insane. I have never tasted anything so incredible. We served it with sliced Roma tomatoes lightly tossed in olive oil, salt and pepper. With only 2 weeks left abroad, I am crossing my fingers I can find a cheesemonger at home that can bring me that same satisfaction!