Atlanta and Company x How To Eat Your Favorite Foods!

One of my earliest memories of being held accountable for proper table and dining etiquette dates back to the ripe young age of nine and my fabulous (and greatly beloved) fourth grade teacher.  In between managing our homeroom, being hands-on with her students, and silencing the childish noise in French (yes, French), she made valuable use of our lunch periods by making social graces a priority.  That, coupled with ongoing reinforcements on the home front, left me especially fond of etiquette in its many varieties all these years later.

And so, several years ago, I created my How To Eat series here on DMRFF to share quick and fun dining tutorials for some of our best beloved foods.  The results?  Better dining finesse (a.k.a. confidence) and a higher etiquette I.Q.

And then the most wonderful thing happened...(drum roll, please) and last week I appeared on the long-standing and uber popular daytime show, Atlanta and Company, sharing some of my How To Eat wisdom on pasta, bacon and bread and butter.  (Can you say, awesome?!)

In case you missed it, you can watch me here.  And be sure to check the archives for even more foods in this fun series!

Happy Eating!

{Savory & Sweet}: Herb-Truffle + Honey-Cinnamon Compound Butters

If you know me, then you know how I feel about a good compound butter.  Over the weekend, I decided to whip up two varieties--one sweet and one savory--to add extra flair and flavor to my holiday tables.  And what resulted were insanely good butters that will have you feigning long after the holidays have come and gone.

On the savory side, I took to my pantry for truffle salt (because it's the holidays, you know), and garlic, then I rounded up some fresh Italian herbs to create a decadent Herb-Truffle Butter.  This delicacy will take your turkey, chicken, roasted veggies, popcorn, and more, over the top with bold, savory goodness.

On the sweet side of things, I went for the warmth of cinnamon, coupled with the floral sweetness of honey, for a Honey-Cinnamon Butter that will make you forget what you did with your pancakes, waffles, french toast, muffins, baked sweet potatoes, and then some, before it came along. 

Easy to make and wonderful for sharing, these compound butters are the perfect special touches to your holiday fare.

Happy Eating!

Herb-Truffle Butter
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
1 garlic clove, minced
1/2 teaspoon truffle salt
1/4 teaspoon freshly ground pepper
Medley of fresh basil, rosemary and thyme, chopped  

Method:
In a small bowl, combine butter, herbs, salt, garlic and pepper.  Place on parchment paper and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

Honey-Cinnamon Butter  
Ingredients:
1 stick (4 oz.) unsalted butter, room temperature
3 tablespoons honey
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt
Splash of vanilla extract

Method:
In a small bowl, combine butter, honey, vanilla, cinnamon, and salt.  Place on parchment and roll up into a log.  Refrigerate, or freeze, to firm.  Serve and enjoy!

(Cook's Note: Butters can be stored in freezer and refrigerator.)   

Rustic Strawberry Jam Crostini

It felt really good to be back in the kitchen this past weekend.  On Sunday, I decided to spoil myself a bit and whip up a brunch bite to go along with my "in-house" cappuccinos that I've essentially become addicted to lately.  A mound of fresh strawberries-- turned rustic strawberry jam--and an exquisitely scrumptious honey compound butter made for one of the best crostini I've tasted.  And I do adore my crostini.

To describe how it came together, I'd borrow from that hit of yesteryear and say (or sing) that it was easy like Sunday morning.  Corny perhaps, but totally apropos. 

With an emphasis on rustic (rather than a classic gelatin base), the jam came together in about half an hour, and the honey-butter called for little more than a spoon twirl or two.  Not long after, warm, buttery toasted baguette slices, that could easily have stood on their very own as perfection, were toppled with the sweet, yet slightly complex and savory jam (I tossed in a teaspoon of fresh thyme), to form bite after bite of homemade satisfaction. When I finally finished savoring my delicacies, I got an even bigger rush from the fact that I had leftovers--and I could would do it all over again soon.

Still makes me want to sing.  Make it for yourself and we'll start a band.

Happy Eating!

Rustic Strawberry Jam Crostini

Gourmet Popcorn {4 Ways!}

In the world of snacks, there are few that rank higher on my list than popcorn.  I can barely resist being anywhere near the stuff and not indulging.  And I won't even mention what happens each time I enter the concession area of a movie theater (whether I've eaten just before arrival or not).  Let's just say I never leave empty-handed.  Yes, it's like that.

For me, popped corn is wonderfully scrumptious on its own, with a bit of salt (and maybe hot sauce--don't judge me), and needs little more to be enjoyed.   But on the occasion that you're looking to "doctor it up", elevating it from simple bar snack status to something rather unforgettable, an easy gourmet touch is all you need.

From sweet, to savory, and beyond, there's no end to the flavor combinations to be had.  I'm sharing four of my favorites to get you started with scrumptious snacking and....

Happy Eating!

Gourmet Popcorn
When going for "top-shelf" popcorn snacking, I prefer to start by popping my own corn kernels (vs. microwaving).  It's quick and easy and can be done in a matter of minutes on the stove-top or with an air-popper.  I recommend using a neutrally flavored oil like canola, sunflower, or vegetable, and following the packaging instructions for perfectly popped corn!

Cinnamon-Sugar 

1/4 cup sugar
1/2 tablespoon cinnamon
Pinch of salt
Popcorn

Stir or whisk together the sugar, cinnamon and salt.  Sprinkle desired amount over (freshly popped) popcorn and enjoy! Store any extra sugar in an air-tight container.

Garlic-Butter

6 tablespoons unsalted butter, melted
2 tablespoons garlic powder
Generous sprinkling of salt
Popcorn

Stir garlic powder and salt into just-melted butter and drizzle over popcorn. Enjoy!

Chocolate-Nut Mix

1/3 cup chocolate chips 
1/3 cup nuts (almonds, peanuts, cashews, etc.)
Popcorn

Add chocolate and nuts to popcorn and toss to combine.  Enjoy!

Buttered Toffee 

Toffee Sauce
Popcorn

Drizzle toffee over popcorn and toss to coat.  Enjoy!





 

Herb and Garlic Roasted Chicken with Root Vegetables

Herb-Garlic Roasted Chicken with Root Vegetables

When it comes to selecting a dish for all things delicious, hearty, comforting and crowd-pleasing, roasted chicken tops the list.  I count it as one of my favorite go-to bites when I’m looking for an unforgettable dish that comes together with ease--and often when I’m hosting dinner guests.

On a recent occasion, I decided to infuse some extra “love” into my recipe by flavoring the chicken with my Herb-Garlic butter.  Starting with my classic preparation of seasoning the cavity and stuffing it with herbs, citrus and aromatics, I then rubbed my compound butter on the skin (and tucked a little away underneath the skin to help the breast meat remain extra moist) before roasting the chicken over a bed of hearty root vegetables.  

And you can probably guess the results.  Within an hour and a half, a beautifully golden, crispy and succulent chicken, with tender root vegetables, emerged from the oven ready to be devoured. 

The next time you’re ready to wow your guests—and your palate—this easy and delicious recipe should top your list as the ultimate crowd pleaser.  

Happy Eating!

Herb and Garlic Roasted Chicken with Root Vegetables

Ingredients:
1 Whole Chicken (3 to 4 lbs.)
Herb–Garlic compound butter
1 large onion, quartered

1 lemon, quartered
1 head of garlic, halved with skin on
Fresh thyme
Fresh rosemary

Salt

Freshly ground black pepper

Root vegetables (parsnips, potatoes, and carrots), peeled and chopped

Method:
Preheat oven to 425 degrees F.

Place chicken in a roasting pan and sprinkle the cavity with salt and pepper.  Stuff the cavity with onion, lemon, garlic, thyme and rosemary.  Rub the chicken with the herb-garlic butter and gently lift the skin over the breast and tuck butter underneath.  (Be careful not to tear the skin.)  Season the chicken all over with salt and pepper.  Tuck the wings under and tie the legs together.

Spread the root vegetables in the roasting pan to form a bed around the chicken.  Place chicken in the preheated oven and roast for about an hour and fifteen minutes or until the juices run clear.  Remove the chicken from the oven, tent with foil and allow to rest for 10-20 minutes.  Carve and serve with the vegetables.  Enjoy!

{Homemade}: Gnocchi with Balsamic Brown Butter

I was away from my home kitchen for most of last week, so once the weekend rolled around, I was more than ready to get back to it and take in a good home-cooked meal.  I'd been eyeing a recipe for easy, homemade gnocchi -- that diverged from the traditional potato gnocchi -- and decided to give it a try.  And now that the results are in, I'm glad I did.

I enjoy making homemade pasta, however I had never gotten around to making gnocchi.  So with a full week behind me, and an equally full week ahead of me, I loved the possibility of bringing together a dish that screams "rock star" without any of the fuss you'd expect.

The ingredient list for the pasta recipe read like a dream: ricotta, egg, flour, salt.  That simple.  Now if the results turned out to be solid (aka edible -:) ), I was certain that this would become a go-to staple in my repertoire.   

A quick turn later after making the dough, I begin to pipe it out into hot, boiling, salted water and within minutes, homemade gnocchi was mine for the feasting.  In keeping with my fuss-free, yet delicious, theme, I decided to pair the creamy, pillowy drops with a favorite balsamic brown butter.  I rounded out the dish with toasted walnuts and freshly grated parmigiano for a bit of added crunch and flavor.  

Pleased with the results, I couldn't wait to file this one away for future noshing.  But...not without sharing it with you first.

Happy Eating!

Gnocchi 
by Chef Nemo Bolin of Cook and Brown Public House

Ingredients:
2 cups ricotta
1 large egg
Pinch salt, plus more for seasoning
1/2 cup flour
Method:
Combine ricotta, egg, and a pinch of salt in a food processor. Process until creamy and smooth. Add flour and pulse just enough to incorporate. Transfer dough to a pastry bag or resealable plastic bag. Cut off the tip of the bag leaving a 1/2-inch-wide hole. Working in batches, pipe gnocchi directly into boiling salted water, using a paring knife to cut off segments of dough (see image). 

Cook until nearly doubled in size, 2-3 minutes. Using a slotted spoon, transfer to a parchment-lined baking sheet. Use right away or freeze on baking sheet until hard and transfer to a resealable plastic freezer bag. (No need to thaw them before using; they’ll reheat in whatever sauce you pair them with.)
 
Balsamic Brown Butter
Recipe courtesy of Giada De Laurentiis

Ingredients:

6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method:

In a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Combine the gnocchi and balsamic brown butter.  Sprinkle with toasted walnuts, top with freshly grated parmigiano, and enjoy!

 
  

HOW TO EAT: Bread and Butter

Today I'm serving up another tutorial in our "how to eat" series.  This time it's for our beloved--or dare I say irresistible temptation--bread and butter.  Just thinking of this satiating duo brings a smile to my face and, no doubt, yours, too.  So whenever and however you choose to indulge, here's the "how to".  Happy Eating!

Eating Bread and Butter
Do not pull the roll in half.  Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat.  Do the buttering on your plate, not in your hand.  When butter is passed, take a portion onto your butter plate with the butter server.  If pats are used, pick them up with a fork and place on your plate.

Image Source