Southern Sandwich Battle: In vs. Out

To shop well in Atlanta, you almost always have to travel into the perimeter, and its obviously natural to know at some point you will get hungry from all that walking, standing, waiting, the stairs, trying clothes and driving from shop to shop. I wondered during one afternoon if the same concept applied to eating? Is it better to have that lunchtime sandwich in or outside of the perimeter? I thought I would be up for one of my own experiments and see for myself.

I picked two places that have been firmly established in their communities, historically known to offer their best to their fellow southern neighbors.

Who’s in: Café Intermezzo (1845 Peachtree Road, Atlanta, GA 30309 www.cafeintermezzo.com)

Since 1979, this modernized Europaesche Kaffeehaus was one of the first in its kind in the city to showcase European coffee, pastries and food to the Atlanta community. I have not returned since I was living here 11 years ago, so I thought it would be great to see what I have missed.

What: Turkey Deluxe with Focaccia Bread, Chocolate Hazelnut Cake

I forgot that Café Intermezzo was one of those places that loves whipped cream, even on top of cappuccinos. In any case, I was there for the sandwich and it was not bad. Perfectly filling at the time, as the apples were sliced thin enough and the Swiss cheese was not completely oozing everywhere. I would have added a little more turkey and the bread was a little too light for focaccia but was overall good. On a more exceptional note, the Chocolate Hazelnut Cake was delicious. Chocolate flakes, Nutella, hints of coffee, and chocolate sponge cake just left me thinking that I should have listened to the servers in buying three more slices.

Overall: Definitely good enough to return but not sure if the better of the two.

Cake Crazy

Cake crazy, sugar crazy, chocolate crazy, you name it. Its surrounding my life lately, and I simply cannot hide it.

Usually from Valentine's Day until the end of April, I go through what I call "birthday season", a period of time when a cluster of my friends and family members have birthdays, one after the other. I decided to bake a cake for one of them this year and used the birthday cake recipe from Williams Sonoma's book, Cake. I did not know what to expect, but I was determined to not make it look like an undefined, lopsided sculpture.

The cake turned out moist, well blended and satisfyingly filling. I cheated a little by not making the chocolate buttercream frosting and used prepared frosting instead. I just could not waste the surplus we had from a previous endeavor. To make matters worse, I ran out of frosting and had to use cookie frosting for the lettering so up close it looks like a creation from a true novice. However, I added chocolate chips inside the cake for a little more personality, hoping to surprise eaters that what you see is not what you always get.

To try the recipe, check out the link at Williams Sonoma: Classic Birthday Cake .

World Nutella Day 2010

World Nutella Day Menu February 5th 2010

I noticed this online event through Twitter several months ago and could not resist participating when the time came. I got a little ambitious and decided to create an inspired menu based on the classic, hazelnut chocolate invention.

Feel free to indulge in the recipes below, for all of them are fairly easy ideas to make at home. For more information, visit www.nutelladay.com to spread the word or find more recipes.


Appetizer
Nutella Dipped Chinese Fortune Cookies

Entree
Grilled Nutella Banana Sandwich

Dessert
Mug Nutella Chocolate Cake



Nutella Dipped Chinese Fortune Cookies

6 Chinese Fortune Cookies

Nutella I used about 1/3 C but is essentially up to you.

- Unwrap fortune cookies and place on plate.
- Scoop 1/3 C Nutella into small souffle cup or prep bowl. Serve and enjoy!



Grilled Nutella Banana Sandwich

2 Slices French Bread
1 Banana, Peeled and Sliced
3 T Nutella
1 t Butter
Griddle or Small Frying Pan

- Heat griddle or pan at medium heat. Spread butter on both slices of bread.
- Place one slice in griddle or pan, buttered side facing down.
- As you build the sandwich, spread half of Nutella (approx 1 ½ T) onto bread and add sliced bananas. Spread remaining Nutella onto unbuttered side of the other slice and cover the sandwich.
- Grill each side of sandwich until golden brown and warm. Remove from heat onto plate and serve.



Mug Nutella Chocolate Cake
Modified version of Mug Chocolate Cake from November 11th 2009

4 T Flour
4 T Sugar
2 T Cocoa
1 Egg
3 T Oil
3 T Milk
1/4 t Vanilla
3 T Nutella (or any optional additive)
Icing, Chocolate Fudge, or Ice Cream (optional)
Large coffee mug or two medium mugs, if sharing
Plate or large saucer Spoon

- In coffee mug, mix all dry ingredients.
- Add egg and mix well.
- Add oil, milk, and vanilla until well blended.
- Stir in chocolate chips.
- Place plate or saucer under mug and insert into microwave for 3 minutes at high heat. If sharing, pour half of the mixture in each mug before placing into microwave.
- Remove from microwave. You can eat out of mug or remove cake onto saucer. Pour icing, fudge, or ice cream over cake. Enjoy!

Schoko: Joe's Art of Chocolate and British Invasion

T.J.'s Art of Chocolate

Trader Joe's creativity seems to never stop.

I was on my way to work and decided to run to the store to pick up the usual chocolate and wine craving. I could not make up my mind until I saw this cute little 3.5 inch box of mini fine chocolates. At a reasonable $1.99, I had to give these little ones a shot and they were so inventive that I just had to show and tell.

What: 9 pieces of miniature milk, dark and white chocolates with their own elegant designs. Enjoyed the flavor and texture you can get with a piece as small as a Hershey's Kiss. Personal favorites were the dark chocolates.

First thoughts: Creative and delicious. The box even includes a miniature description of each piece just as if it was a 1 lb. See’s Chocolate box.

Price: $1.99

Perfect for goody bags, an alternative to gourmet chocolates or just for yourself when you are having a low day. Once again, thank goodness for Trader Joe's.

British Invasion

If you are not aware of it by now, world re-known Kraft now controls Cadbury’s life. What was interesting to discover is that while this negotiating mess was going on in the media, I surprisingly noticed the appearance of British candy in one of the south’s most popular supermarkets, Publix. Not only British candy but also the ever popular digestives, potato chips, jams (including Marmite) and oatmeal. I even found the Scottish Tunnock Wafers my close friends bring back to me on occasion.

What?

I first discovered them at only one Publix location in the area besides Harry's Farmers Market and at the local British goods shop on Marietta Square. Now the products are almost at every Publix I usually visit. Just when I thought that my local deli in Queens was the only place I could snatch these things, everything from Nestle's Aero to Cadbury’s Heroes to Mars’ Bounty decide to re-appear down south. All of these items are also not even that expensive at an average $1.50, exactly the same price I usually paid in New York.

This phenomenon made me wonder about two things, both of which are pretty naive questions, but could possibly happen in the future: First, will Kraft finally get a chance to compete with Hershey’s and Mars at the supermarket register counters? Secondly, what about the other shops that also sell these products? Publix currently showcases almost as many products and at competitive prices. Could these other shops possibly go under because of this? Obviously not Harry's but the small gourmet shops at Marietta Square and in Norcross could need to get more creative.

I guess we will have to see. In the meantime, do try. I find some of these treats tastier than our American inventions.

Place: Louise's

Louise's


I finally decided to do it. I had enough curiosity in me to try one of the area’s oldest restaurants next to historical Kennesaw Mountain, Louise’s. Better known as Bill and Louise’s until Bill’s unexpected passing several years ago, my family associated it with as one of the most interesting holiday lights displays in the area rather than a small southern kitchen. My experience, however proved to me that Louise’s is much more than a colorful light and Manger display during the holidays. I could even argue that Lousie’s was a model for the original Cracker Barrel. In any case, my experience helped me understand and appreciate a little more about the area I thought I knew so much about in Georgia.


Louise’s is an old log cabin located off of Old Highway 41 that was renovated into a restaurant. I was amazed by how much room the restaurant has for seating. There is a communal table in front of a fireplace upon the entrance, main dining room seating in front of the kitchen and additional space for what would be considered the house’s upstairs all decorated with Georgia memorabilia dating back to the early 20th century. Historical newspaper articles, old maps of what the area used to look like before major industrialization took place, old Coca-Cola merchandise, signed Braves baseball bats, pictures of famous people to the locals and visitors alike, you name it, its there. It was like the Cracker Barrel merchandise only not for sale.


Now, the food. Overall, the food is a classic but yet greasy example of southern home cooking. I should have taken my out of town visitors here a long time ago. We came for breakfast on a Sunday morning just so we knew we would get a spot to sit. The make your own omelette was filled with its fair share of butter and well cooked vegetables. Their grits had perfectly equal amounts of water and butter, giving it the texture grits should be. Their more than enormous pancakes were fluffy and warm enough to melt butter once they reached the table. What I enjoyed most were their Cathead biscuits. Light but filling and again filled with the south’s favorite ingredient, butter. I could easily understand why the restaurant sells them in twos. The only thing I would recommend to them is to have homemade Georgia jam for the biscuits and shrink the pancakes just to keep customers from overeating. Other than that, Louise’s perfectly exemplifies the idea of a classic southern breakfast.



I now understand why people keep coming back. Louise’s knows her customers well and what they want. Any location that can fluently speak food to its locals are bound to stay.

Louise's Restaurant
972 Kennesaw Avenue
Marietta, GA 30060 - 1005
770.427.9127

Recipe in Translation: Slovenian Walnut Cake

Recipe in Translation

Late last year my father gave me a recipe for Slovenian Walnut Cake from one of his co-workers. He has eaten it on occasion at work and he thought it would be a good recipe for me to try. There was one challenge: I had to re-write the recipe. Not only all measurements were metric, but the language in the recipe was difficult to decipher. I sat down one afternoon and took the time to Americanize the recipe. I even told my father I would be willing to give my so-called "translation" back to his co-worker. I have been itching to make a cake like this for a long time so I truly enjoyed this project.

Some words of advice:

This cake takes two days to make; one day to make the cake and filling, the second day to let everything sit once it is finished. Believe me, it is worth it.

Do not be shy with the rum. I discovered that I could have used much more so please, do use the liquor.

Finally, you need to stabilize the whipped cream topping for this recipe. I found Dr. Oetker’s Whip It in a specialty foods shop, but you can also make your own with unflavored gelatin, heavy whipping cream, cold water, powdered sugar and vanilla.

So here it is. Try it for yourself!

Slovenian Walnut Cake

Cake

15 eggs, separated
1 ½ C confectioner’s sugar
1 ½ C walnuts, grated or grounded
1/3 C bread crumbs
Rum
Apricot or orange marmalade
Chopped walnuts

Cream Filling

½ C granulated sugar
1 C unsalted butter at room temperature
3 egg yolks
1 package of cook to serve vanilla pudding (not instant)
1/4 C + 1T milk

Topping

2 C heavy whipping cream
1 package of cream stabilizer (Kremfix, Whip It or your own version)
Confectioner’s sugar

DAY ONE

Cake

1. Pre-heat oven to 360 degrees Fahrenheit.

2. Place breadcrumbs into bowl. Add enough rum and stir until breadcrumbs are entirely soaked.

3. In large bowl, whip all egg whites until mixture resembles a firm cream.

4. In a medium bowl, whip all egg yolks with confectioner’s sugar until well blended. Fold into egg white mixture.

5. Stir in grated walnuts and soaked breadcrumbs into mixture until mixed.

6. Pour mixture into either four 9" round cake pans or two 8"X12" rectangular cake pans that are heavily greased (I recommend lard or crisco).

7. Place into pre-heated oven for 30-45 minutes. Test cakes with a small knife, wooden pick or cake tester by inserting into middle of cake to check all batter is baked.

8. Turn off heat and leave all cakes overnight.

Filling

1. Prepare packaged pudding with 1/4 C + 1T milk. While mixture is cooking, add the 3 egg yolks and mix until thick. Remove from heat and continue to stir slowly so mixture becomes smooth. Cool to room temperature.

2. In additional bowl, mix granulated sugar and unsalted butter until well blended. Add pudding mixture into bowl and mix well.

3. Cover and cool in refrigerator overnight.

DAY TWO

1. Take cakes from oven and remove from pans. If using rectangular pans, slice each one in half through the middle for the filling.

2. Take first slice onto a tray and spread the marmalade on top. Take cream from refrigerator and spread on top of marmalade until covered and blended. Cover with the next slice. Repeat step with each slice until you reach the top.

3. Make whipped topping: In medium bowl, mix stabilizer and desired amount of confectioner’s sugar with the heavy whipping cream. Blend until firm.

4. Spread whipped topping on the sides and top of cake. Smooth with decorating spatula.

5. Decorate cake with chopped walnuts.

6. Cover cake and leave overnight in refrigerator.

7. Next day: Enjoy!

The Current Craving Reading List

The Current Craving Reading List
I feel uncomfortable if I do not have a book to read. Luckily some special people know this well and gave me quite a few books over the holidays. Here are a just a few that are worth noting.

Williams-Sonoma’s Dinner Parties
Chuck Williams
Free Press



A helpful guide if you are trying to formally entertain the in-laws, impress the boss, or romance a loved one. Everything from making menus to how much wine to pour in a glass, I found this book informative for those who want finesse their entertaining skills.

As far as the food goes, I found the recipes slightly trite. I did find some recipes that are worth trying, but I believe this book is more of a posh, retail entertaining guide to answer all those how-to questions while advertising the Williams-Sonoma brand.

Some finds:
Strawberry Rhubarb Galette
Fried Artichokes with Aioli
Lemon Custards with Lemon Verbena Cream

The Produce Bible
Leanne Kitchen
Murdoch Books 2006


The word “Bible”has been a popular trend in cookbooks these days. I think I may be taking this word too seriously, but I find using the word Bible for cookbooks is a very ambitious statement claiming that this is “the guide” for everything.

The Produce Bible takes a great attempt at proving this statement when it comes to produce. I say that because I could not find star fruit and olives so I sense she missed a few others. I was initially overwhelmed by the abundance of information the book provides for everything from fruits to herbs. I find the book to be easily read by providing the harvesting seasons, unusual facts, storage information, culinary uses, and featured recipes for each kind of produce. I had a list of foods I wanted to share, but the list completely changed as I went through this book:

Kumquat - These little ones are not really citrus fruits until their center or genus has 8-15 segments inside it. On my list: Caramelized Kumquats with Honey Parfait.

Blackberries - In British Folklore, if one does not want the Devil to blame them for their evil actions he or she has to eat these berries before September 29th. On my list: Venison with Blackberry Sauce.

Strawberries - A symbol of Venus for its heart shape and can also cause allergic reactions to young babies. On my list: Strawberry Curd.

Hazelnuts - Historically known as a cure for the common cold and hair loss. The branches have also been used as a fertility rite. On my list: Chocolate Hazelnut Semifreddo.

Avocado - An aphrodisiac with its Aztec name meaning “testicle”. On the list: Avocado Salsa.

Cilantro - Dates back to 5,000 BC. On the list: Lamb Tagine with Quince. Overall, this book is truly an educational read if you want to know more about what is at your farmers market, grocery store, or corner deli.

Eat Shop Guide: Boston and Chicago
Kaie Wellman
Cabazon Books 2009



Want to get to know a city a little more locally? The Eat Shop Guide showcases locally owned restaurants and shops to both travelers and residents alike for go-to destinations. It includes concise city information, easy to read maps that thankfully do not pull out, and local hotel recommendations. Each listing provides general information, date of opening, pictures of products and decor, a small description, and a sample list of must-haves. Here are some restaurant listings I hope to try.

Boston

East Coast Grill: The combination of BBQ and a raw bar makes me determined to go as I have been raised on both.

Sofra: Middle Eastern Bakery. The Rhubarb and Mint Sharbat looked pretty appealing.

Ten Tables: Just cause.


Chicago
I found one restaurant practically on every tenth page so here are just a few.

Cipollina: Nutella and banana on ciabatta bread, 4 cheese panino, and marinated artichokes. Enough said.

Great American Cheese Collection: Just cause again.

Old Oak Tap: Beer and handmade pretzels always appeal to me for some strange reason.

The Bluebird: Chocolate dipped figs.

Every time I move to a new location, the first thing I really want to do other than unpack is walk around the neighborhood for restaurants and pick almost every to-go menu I can find. Just ask my sister. It is my personal first indicator of the surroundings. What I like about this guide is that it highlights some of the originally new and yet locally owned places that give you an idea of what the area is like today before you go or as you are there. In any case, they just might help me make my next move.