DAMN IT DELIA

After a stressful morning of dealing with a 2 year old, a husband packing to leave town, a not so pleasant doctor’s appointment and endless errands I was feeling a little sorry for myself (especially because it was my 5 year wedding anniversary that I was spending alone) I decided to stop at Delia’s Chicken Sausage Stand on Moreland Ave. I had been meaning to check it out since it opened a few weeks ago but never found myself going by when I wasn’t racing home to pay a babysitter or just, frankly, hungry. Today was the day. Perfect timing I didn’t have anything to eat at home, was hungry, and it was after the lunch rush. I got the food to go as my babysitter had to leave by 3 and it was 2:40.  I came home, unloaded the groceries, paid the sitter and cracked a beer to go sit outside on a beautiful afternoon to eat my lunch while the baby slept.  The sun was blazing, a nice breeze kicking, my dog panting on the chair next to me and I began to enjoy what is known as the The “Slinger”, a “hand-crafted, locally sourced, small batch chicken sausage”.  The Champ “Slinger” to be exact. Topped with sauerkraut and fire pepper mustard… I was amazed. I knew that it couldn’t be all that bad, a sausage in a Holeman and Finch bun topped with kraut and some good mustard, but I have to admit I was a bit skeptical of chicken sausage. Sausage is typically made of pork. Juicy, fatty, pork. Most chicken sausages can’t even hold a candle to the pork versions but this one is different. I expected a dry link topped with stinky kraut and some mustard, probably super soggy by the time I got home (which I don’t mind too much…the sloppier the better, sandwiches too). I was wrong on all accounts. I bit in to the Champ, and I thought “Damn it Delia”.  I was pleasantly surprised to find a bun that held up on the trip home and the unloading of the groceries as well as the wet kraut.  The sausage itself was juicy and well seasoned, not dry at all. Sausage juicy, kraut delicious, fire pepper mustard not what I expected, high on the sweet low on the fire, all things considered pretty damn good. I opted for the combo-which includes a side of Wedgies (wedge style potatoes), very good as well.  Not sure if these are house made or not but I was told that the sausages are and are made from Springer Mountain Farms Chicken, a local company that is not certified organic but follows the practices.  Also, the to go boxes are compostable and as I drove around the building to leave I saw several recycling bins…all of the things that make me happy; convenient, delicious, local, and responsible. To top all of this off they also serve breakfast and stay open late. I can find all kinds of occasions that this would be appropriate when you need some hot, satisfying, easy food.  Nestled between a slew of fast food chains this hip little food stand has excited and upset me as I had gotten so good at just saying “NO” to bad for me food, it is convenient but guilt-full at the same time.  Now I have to say again “Damn it Delia” for being so good, or maybe “Thank You Delia” for doing something that I can enjoy somewhat guiltlessly and surrounded by chains that don’t do it right showing them that you can.

-V

Delia’s Chicken Sausage Stand: 489 Moreland Ave., Atlanta, GA 30316 www.thesausagestand.com

Springer Mountain Farms:  www.springermountainfarms.com

Holeman and Finch Public House: www.holeman-finch.com

Strawberry Rhubarb Cobbler Recipe Published on Food Republic

Our Seasonal Easter Recipe “Strawberry Rhubarb Cobbler”

is published on the Food Republic website.

http://www.foodrepublic.com/

Food Republic is founded on the idea that guys everywhere are putting food at the center of their lives like never before. This is the site for men who want to eat and drink well, and to live smart.

Article:

Perfect party or holiday dessert:   
Vanessa Parker McIntyre

Vanessa blogs as The Urban Gatherer and is also the executive chef behind the scenes at Food Network's Good Eats. A city dweller in constant search of farm fresh ingredients she's shared her warm strawberry rhubarb cobbler with us. This sweet strawberry and rhubarb center is topped with a flaky poppy seed crust and served with basil-flecked whipped cream.  

Strawberry Rhubarb Cobbler

Serves: 6-8

4 cups strawberries, hulled and halved

4 cups rhubarb, diced

1 cup dark brown sugar, divided

1/2 cup maple syrup

1 vanilla bean, scraped or 1 teaspoon pure vanilla extract

2 1/4 cups white whole wheat flour, divided

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, chilled and cut into pieces, plus more for the pan

1 tablespoon poppy seeds

2 cups heavy cream, divided

Heavy Pinch of granulated sugar

2 tablespoons chopped fresh basil

Preheat the oven to 375 degrees F. In a large bowl, toss together the strawberries, rhubarb, 1/2 cup dark brown sugar, maple syrup, vanilla, and 1/4 cup of the flour.  In the bowl of a food processor pulse together the remaining flour, baking powder, baking soda, remaining brown sugar and salt. Add the 1/2 cup butter and pulse until crumbs are formed. Transfer to a large bowl and stir in the poppy seeds and 1 cup of heavy cream just until combined. Butter an 11x7x2-inch pan and spread the fruit mixture evenly in it.  Drop the batter in big blobs over the fruit. Bake for 45 minutes to 1 hour or until bubbly and golden on top. Allow to cool for at least 30 minutes before serving.

Whip remaining heavy cream and sugar to medium stiff peaks and fold in the basil.

Serve warm with whipped cream.

Naturally Dyed Easter Eggs

Why? Why not?  How cool is it to show kids that we can and how to use everyday fruits, vegetables, and spices instead of weird little pellets to make cool colored Easter Eggs!!!

Not only is it safer, it is way more fun! Plus you can get an extra mile out of some of that compost before it hits the pile!

What you need is:

Hard boiled eggs: Place the eggs in a pot and cover by 1-inch of water. Bring to a boil over high heat. Once the water comes to a boil, remove from the heat and cover with a lid. Set a timer for 10 minutes then drain and run cold water over them to cool.

Colors: In general you need about 1 1/2 –2 cups vegetable or fruit matter crushed, chopped finely, grated, or smashed and about 1 – 2 tablespoons dry spices for each 2 cups of water.

White vinegar: This helps the colors stick to the shells.

Flare: You can use crayons and stickers to make designs on the shells. For abstract art- once the colors have been cooked leave the solids in the water and add the eggs to soak.

Procedure: Combine your coloring agent, water, and vinegar and simmer for 15-20 minutes, simmering longer will give you deeper colors. At this point you can strain off solids or leave them in.  Allow them to cool to room temperature. Place hard cooked eggs in colors and allow them to sit for at least 15 minutes and up to overnight until the desired colors are reached! If you choose overnight be sure to put them in the fridge!

Pink/ Red: fresh, frozen, or canned: shredded beets, raspberries, or cherries

Blue: fresh, frozen or canned: blue berries or red cabbage

Green: fresh or frozen spinach and some turmeric

Yellow: turmeric or lemon peels

Orange: paprika, chili powder, orange peels, or shredded carrots

HAPPY EGG ART!

-V

Seasonal Easter Recipes with Wine Pairings!

Grilled Lamb Chops - Serves: 8

16 lamb loin chops, about 4 ounces each

Salt and freshly ground black pepper

8 cloves of garlic, minced

1/4 cup olive oil

Zest and juice of 2 lemons

2 teaspoons dried rosemary

2 teaspoons dried oregano

Parsley Mint Sauce:

2 cups parsley leaves

1 cup mint leaves

1/2 cup olive oil

2 cloves of garlic

2 oil packed anchovies

Pinch of red pepper flakes

Season the lamb chops on both sides with salt and pepper. Combine the garlic, oil, lemon juice and zest, rosemary, and oregano in a shallow dish.  Place the chops in dish with marinade and toss to coat. Allow to marinate for at least 30 minutes turning occasionally and up to overnight in the refrigerator.

Heat a grill to medium high. Combine all of the ingredients for the sauce in a blender or food processor until a smooth paste forms.  Add enough water to make a pourable sauce and taste for seasoning. Add salt and pepper if necessary.

Remove the chops from the marinade. Grill on the preheated grill for approximately 4-6 minutes per side for medium rare. Alternatively these chops can be broiled or cooked in a cast iron skillet or grill pan for approximately the same amount of time. Allow to rest for a few minutes before serving with the Parsley Mint Sauce.

Asparagus and Fresh Pea Salad

Serves: 6-8

1 1/2 pounds fresh asparagus

Olive oil

1 pound shelled fresh English peas

1/4 cup red wine vinegar

2 large shallots, minced

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh mint

Zest of one lemon

Preheat oven to 450 degrees. Trim the hard ends off the asparagus. On a rimmed baking sheet lay the asparagus in a single layer and drizzle with olive oil. Roast for 8-10 minutes tossing occasionally, until crisp tender. Remove from the oven and allow to cool.  Cut into 1 inch pieces. 

In a pot of boiling salted water add the fresh peas and cook for barely a minute until bright green and tender but still a bit crunchy. Place in an ice bath to stop the cooking, drain and combine with the cooled and cut asparagus in a large bowl.

In a lidded jar combine the red wine vinegar, shallots, salt, pepper, and olive oil and shake to combine.  Add the asparagus and peas and toss to coat. Sprinkle with the parsley, mint and lemon zest and serve at room temperature or chilled.

Blue Cheese Galette

Serves: 6-8

2 1/2 pounds Yukon gold potatoes, sliced in 1/4 inch thick slices

6 ounces Gorgonzola or Roquefort blue cheese, crumbled

6 sprigs fresh thyme, leaves picked

Salt and freshly ground black pepper

1 stick unsalted butter

1 cup of heavy cream

1/2 cup grated Parmesan cheese

Preheat oven to 450 degrees F. In a 10 inch cast iron skillet layer the potatoes in a spiral fashion beginning in the center. Evenly crumble 1/3 of the cheese, the thyme leaves, and sprinkle with salt and pepper. Repeat this 2 more times.  In a small pot combine the butter and heavy cream over medium low heat until the butter is melted. Gently pour the butter cream mixture over the layered potatoes. Top with parmesan and cook for about 1 hour or until the potatoes are tender. Serve by cutting into wedges.

Strawberry Rhubarb Cobbler - Serves: 6-8

4 cups strawberries, hulled and halved

4 cups rhubarb, diced

1 cup dark brown sugar, divided

1/2 cup maple syrup

1 vanilla bean, scraped or 1 teaspoon pure vanilla extract

2 1/4 cups white whole wheat flour, divided

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, chilled and cut into pieces, plus more for the pan

1 tablespoon poppy seeds

2 cups heavy cream, divided

Heavy Pinch of granulated sugar

2 tablespoons chopped fresh basil

Preheat the oven to 375 degrees F. In a large bowl, toss together the strawberries, rhubarb, 1/2 cup dark brown sugar, maple syrup, vanilla, and 1/4 cup of the flour.  In the bowl of a food processor pulse together the remaining flour, baking powder, baking soda, remaining brown sugar and salt. Add the 1/2 cup butter and pulse until crumbs are formed. Transfer to a large bowl and stir in the poppy seeds and 1 cup of heavy cream just until combined. Butter an 11x7x2-inch pan and spread the fruit mixture evenly in it.  Drop the batter in big blobs over the fruit. Bake for 45 minutes to 1 hour or until bubbly and golden on top. Allow to cool for at least 30 minutes before serving.

Whip remaining heavy cream and sugar to medium stiff peaks and fold in the basil.

Serve warm with whipped cream.

Wine Pairings for  Easter Recipes by Maureen Petrosky
Maureen Petrosky is a professional chef, author and lifestyle expert. Since 2001, Maureen has made regular appearances as a food and wine expert conducting segments relating to hot topics in the culinary industry. Maureen has appeared numerous times on NBC's The TODAY Show, CNN, CNN Headline News, FOX News Channel and the Food Network.

www.maureenpetrosky.com/

White: 
Riesling Kabinett, Prinz Von Hessen, Rheingau, 2007 $14

This is not a sweet Reisling.  It's more like a round bodied Sauvignon Blanc. The soft citrus notes and balanced acidity make it a perfect match for the Asparagus and Pea Salad and a perfect wine to cleanse the palate after the Blue Cheese Potato Galette.  This is also an ideal pick to serve when guests first arrive as an aperitif.

Red: 
Tamaya, Syrah Reserva, Chile, 2009  $17

This is not a typical super concentrated new world Syrah.  It has a lighter body and is full of fruit but very dry.  It is a perfect match for the delicate Lamb Chops and will blow you away when sipped alongside the Blue Cheese Potato Galette. 

For Dessert: 
Brachetto d' Acqui, Rosa Regale, $25 

This is a sweet sparkling wine to pair with your Strawberry Rhubarb Cobbler.  It is raspberry colored and smells of crushed rose petals and strawberry. It is a perfect match for the Cobbler or it can be sipped alone for a fat free dessert option.

Garden*Hood

Amy & Kacey

 So we went to visit our local garden store and talk to the gardeners.  Garden*Hood was the stop and we learned a lot.  It is an interesting and beautiful place, complete with knowledgeable and passionate staff (we met Kacey & Amy), chickens and of course a dog: Kali. Garden*Hood is “a unique environment that fosters community, inspires creativity, and nurtures the gardener in all of us.”

 We wanted to ask a few questions and get some tips about what we should be doing in or gardens.  We spoke to Amy Foster (the edible expert) and this is what we ended up with:

--By the beginning of the year you should be planning your garden, preparing your soil, planting cool weather plants such as kale, the cruciferous family (broccoli, cauliflower, etc.), collards, peas, herbs such as parsley and cilantro, and even root vegetables.  Then you should be starting your seedlings for warm weather plants such as tomatoes, cucumbers, summer squash, peppers, and herbs like basil!

--To prep your Soil:

Good soil is the key to any garden.  Little or no tilling is recommended as tilling destroys the already in place micro eco systems that exist in the soil.  As we live in Georgia, and our red clay is quite compact, you will probably have to till at least initially but try not to any more than absolutely necessary.  Once you have aerated the soil with tilling add a thin layer of compost.  This will add needed nutrients to the soil (see soil sample below).  Mulching is next.  Mulch helps retain moisture in the soil, helps to insulate the soil, keeps roots cooler when necessary, and also prevents weeds.

Find out what your soil is lacking by sending a soil sample to your local Extension Office.  For a minimal amount of money they will evaluate your soil and let you know what it needs.  For Atlantans, UGA provides this service.

http://aesl.ces.uga.edu/soiltest123/Georgia.htm

--By now (Mid-April) you should be ready to plant.  Atlanta is in Zone 7b, which means that its growing season is roughly mid-April through mid-October.  The zone system is related to climate and how long the growing season is in each region.  The growing season length is basically determined by the time between frosts.

--What are Heirloom Varieties and why is it important to preserve them?

Identification: An heirloom is a variety of vegetable or cultivated plant that is not used in larger scale agriculture.  They must be of a certain age (I think over 50 years) to qualify as an heirloom.

Features:  Heirloom varieties have not been genetically modified or crossed to have certain characteristics.  Keep this in mind when you are choosing your varieties knowing that these varieties are specific to their areas of growth and the conditions therein.

Benefits: The benefits of using heirloom varieties are first and foremost, flavor and the fact that you are promoting genetic diversity.  Think of it this way: the act if saving heirlooms is one of cultural conservation.

--Container:

Good Soil is critical as a lot of times people use potting soils that do not contain and have the benefits of the micro ecosystems in existing soil.

Consistent watering is important in container gardening.  For instance, your tomatoes will crack if not consistently watered.

Plant selection is very important, cherry tomatoes are good because they have a high yield, may tolerate less sunlight, and don’t have to produce big fruit.  Sprawlers like, beans, squash, melons, (you get the picture) for instance are not good for small spaces for obvious reasons.

Lettuces are great for small spaces, they can deal with some shade and have a high yield if you use them, (cut them about an inch up from the dirt) and they’ll just keep coming back!

--Critters: Watch your garden, healthy soil means healthy plants and absence of pests and weeds.  The micro ecosystem present in a garden is, by nature, designed to take care of itself.  Pests and weeds are a cry for help from the soil.  Healthy plants will resist pests and healthy soil will resist weeds. 

Mulching helps with weeds, as does companion planting for pests.

Plant perennials in your beds to attract beneficial pests.

For aphids brush off or spray with water.   Ladybug larvae are beneficial however it is not recommended you buy them as they will most likely fly away and never lay their larvae in your garden. (duh)

For the furry guys, especially squirrels fill some panty hose with human hair (ask for hair at your salon or barber shop…they have plenty) and place around your beds.  Squirrels don’t like the smell of humans!!!

--Why grow your own?  Besides a sense of pride and delicious food there are many other reasons to grow your own.  One of them in particular that is important to me is: SAFETY.  Knowing where your food comes from as well as what has been done to your food from seed to fruit, truly, is a wonderful feeling.  As an individual you have the ability to grow for flavor not just for shelf-life as most commercial companies have to.  One of the other reasons that came up in our discussion was because it brings people together.  Whether it be a fantastic dinner or a donation to a neighbor of an over abundance of cucumbers, it is a song that everyone hears and can appreciate.  We all have to eat and what better way than with things we grew ourselves and with the people that we care about!!!

Thanks Garden*Hood!

-V

           

Garden*Hood is located in Grant Park at:

353 Boulevard SE

            Atlanta, 30312

www.gardenhoodatlanta.com

The Urban Gatherer: Earth Day - April 22!

The Urban Gatherer: Earth Day - April 22!

Earth Day - April 22!

Although I believe that every day should be Earth Day it is a great reminder every year for all of us about how we can be better guests on this beautiful Earth.  Earth Day officially started April 22, 1970 and has been celebrated every year since.  In fact, it has really turned into Earth Week as many cities, organizations, and schools honor this “day” all week long with events, educational sessions, and festivals. 

Here are a few simple things that you can do to contribute (or a refresher if you already do these things!!!)

1. Turn off the water while you brush your teeth or while you are washing dishes (I am bad at this one!)
2. Replace your incandescent bulbs with compact florescent ones…they use a quarter of the energy.
3. Carpool or take the bus.  I know this is hard but even if you can’t on April 22 think about a day in the future when you could.
4. Start composting; it is easier than you think…more to come on this one!  If you think it is too much trouble look into where you can donate it locally. A lot of community gardens welcome it!
5. If you don’t already, please recycle.  Most neighborhoods have curbside recycling pick ups for a minimal amount of money and how convenient--- just a walk down your driveway.  If your neighborhood or apartment complex doesn’t have one look into local schools or libraries, or co-op groceries to drop off what you have collected and saved from the ever growing landfills.
6. Look into free cycling: http://www.freecycle.net/
7. Use your cloth grocery bags, travel mugs, and water bottles all day/ every day.  If you forget those bags, go back, it is only a few steps and everyone could benefit from a little more exercise!
8. Invest in reusable lunch bags and snack bags for your kid’s lunches.  This keeps all those plastic bags out of the trash and they can be super cute and fashionable! www.grazeorganic.com is just one resource.  Most Whole Foods carry some sort of reusable lunch gear!
9. Plant a fruit tree, a vegetable garden, or even a pot of fresh herbs.  It is so rewarding to reap what you sow!
10. Pat yourself on the back and feel good about being aware of the world around you and being a part of the positive change!

Respect the earth, every day!