May 29, 2010

INC. Street Food

At INC Street Food in Roswell every day feels like Cinco de Mayo.

To help convey the promise of its name, the window to the kitchen is outfitted to look like a trailer. Several tables and chairs are stuffed onto the tiny patio and the small indoor space is equally stuffed, but no matter. Whether you make new friends or squish up to the folks you came with, this is a place to get happy.

I was invited to sample a wide range of menu items and every taste impressed. The sweet potato tamale and poblano chili rellano should not be missed. The Argentinian-style empanada was the best I've ever had. Even the house salad packed some pleasant surprises. I wouldn't be able to choose a favorite taco.

Bottom Line: Top notch Latin cuisine--most priced under $10--makes this a must-visit.

Inc. Street Food on Urbanspoon

Capozzi's

Within the past few weeks we've been to Capozzi's in Decatur twice.

On our first visit we dined in the restaurant, which has a pleasant vibe of a neighborhood Italian bistro. Both the eggplant and veal parmigiana were good--not great, but decent and reasonably priced. They're smothered in cheese and served with pasta cooked more than al dente yet not mushy and a flavorful, mildly spiced tomato sauce.

An another night we ordered a pepperoni and mushroom pizza To-Go. Greasy with a dough-to-topping ratio that too emphasized the dough, we ended up throwing more than half our pizza into the trash. We won't buy pizza here again.

Bottom line: A casual, comfortable space in which to enjoy pasta dishes on nights you don't want to cook at home but aren't in the mood to spend top dollar for top quality.

Capozzis Decatur on Urbanspoon

May 28, 2010

Everybody's Pizza

Based on the number of accolades it's received, tonight we opted to try out Everybody's Pizza at Emory Village in Atlanta. One bite of the Italian sausage and mushroom pizza had me wondering how this place ever made anybody's Top 10 list.

The pizza arrived lukewarm; I asked the server how long it had sat in the kitchen before being delivered to our table and he claimed no time at all. He whisked it away to have it reheated and returned it barely warmer than before. As if that wasn't off-putting enough, the flavors were too sweet. Overall, this pizza was a big disappointment.

Bottom Line: Skip it. Superior pizza restaurant options abound in Atlanta.

Everybody's Pizza on Urbanspoon

2005 Georges DuBeouf Moulin-À-Vent Prestige

The 2005 Georges DuBeouf Moulin-À-Vent Prestige pops with bright flavors of tart cherry, black current, cranberry and sour raspberry.

This wine retails for approx. $20.

Bottom Line: Best with food. Consider pairing it with a meal of grilled steak, roasted potatoes, garlic bread and spinach seasoned with red pepper flakes.

May 26, 2010

2008 Jordan Chardonnay

Soft and supple with a refreshing citrus snap, the 2008 Jordan Chardonnay from Russian River Valley earns a thumbs up. Its notes of lemon, pear, green apple and peach are (happily) not masked by heavy oak (as is too common with California chardonnays). This wine pairs well with summer foods, cheese platters and is enjoyable on its own.

This wine retails for approx. $30.

Bottom line: A pleasant white wine to uncork this summer.

May 17, 2010

Taste of Albuquerque, New Mexico

When in Albuquerque, New Mexico, these restaurants are worth seeking out:

The Indian Pueblo Cultural Center's Pueblo Harvest Cafe
2401 12th St. NW
505-843-7270
The menu features authentic Native American and contemporary New Mexican dishes. Buffalo meatloaf topped with chipotle ketchup is a great choice:

Flying Star Cafe
multiple locations, including:
3416 Central Ave. SE
505-255-6633
When in New Mexico you will discover green chile cheeseburgers. "They're all different," one local told me, "so try them all to find your favorite." Alas, I was unable to try them all, but I made a valiant effort. The version at Flying Star Cafe is tasty and mild (read: it's a challenge to taste the chiles) because it includes so many toppings.

NOTE: Atlantans who get homesick while traveling in New Mexico may find a visit to Flying Star Cafe works as a quick cure: It's got an eerie familiarity to The Flying Biscuit Cafe in its vibe, style and sensibility.

El Pinto Authentic New Mexican Restaurant
10500 4th St. NW
505-898-1771
According to the Albuquerque CVB, El Pinto recently earned runner-up as the best restaurant in New Mexico. It specializes in flame-roasted chile. I opted for green chile sauce on my chicken burrito. If you can't decide between green or red chile sauce, order yours "Christmas style" to get both.

Chama River Brewing Co.
4939 Pan American W Freeway NE
505-342-1800
I stumbled across this restaurant on my last night in New Mexico and heartily recommend it as a "must" for anyone who enjoys local microbrews. Even if you skip the beer, you may find a worthy contender for favorite green chile cheeseburger:

Taste of Santa Fe, New Mexico

When in Santa Fe, New Mexico, these restaurants are worth seeking out:

Galisteo Bistro
227 Galisteo St.
505-982-3700
“I believe in minimal processing and creating flavor layers," says Chef/Owner Robert Chickering. His upscale menu features local organic fare seasoned to perfection.

La Boca
72 W. Marcy St.
505-982-3433
Chef James Campbell Caruso, who has been nominated for a James Beard Award (the Oscars of the food world) as Best Chef Southwest, says that his menu at La Boca “features a lot of bold flavors with Spanish and Moroccan influences.” Don't miss the mussels in romesco sauce!

Mucho Gusto Mexican Restaurant
839 Paseo de Peralta
505-955-8402
I am still pleasantly haunted by the memory of the blue corn enchiladas with shrimp and green chile sauce, which were served with Mexican rice, tortilla chips, refried black beans and salad.

Restaurant Martin
526 Galisteo St.
505-820-0919
On the night I dined here, the vegetarian tasting plate featured spring pea ricotta ravioli, sweet potato tart, heirloom tomato salad and basil pudding plus truffled orzo "mac & cheese." Divine.

The Anasazi Restaurant & Bar
113 Washington Ave.
505-988-3030
Executive Chef Oliver Ridgeway prepares approachable upscale fare such as seared sea scallop over risotto.

While not every dish in Santa Fe requires green chile sauce, I recommend you choose the menu options that feature it as often as possible while visiting New Mexico. It's so good!

May 12, 2010

Tips from The Santa Fe School of Cooking

As research for forthcoming stories, I recently traveled to Santa Fe, New Mexico. There, I attended a demonstration class at The Santa Fe School of Cooking. While preparing a meal of contemporary southwestern cuisine, Chef/Instructor Danny Cohen shared several tips:

* When using cumin, white pepper and nutmeg, remember that a little goes a long way

* "What grows together goes together," so if a southwestern recipe calls for balsamic vinegar, you may want to substitute apple cider vinegar

* Cut green onions on the bias for a more elegant look

* Smoked paprika salt is great on chicken

* If you can't easily cut through a tomato, your knife is too dull

* Mustard helps keep a vinegar and oil dressing from separating

* Add salt to a salad dressing at the end, when you know the volume

* Think about color and texture while planning a menu

May 10, 2010

Van Gogh Vodka's New Dutch Caramel

Colored with burned sugar, Van Gogh Dutch Caramel Vodka is the first naturally flavored and colored caramel vodka.

Last Thursday I had an opportunity to attend a tasting of the latest addition to the Van Gogh Vodka portfolio. The media event was hosted by Van Gogh Vodka’s master distiller Tim Vos at Nan Thai Fine Dining.

Vos said of his newest creation: "The flavor is decadent, carrying undertones of vanilla and chocolate with an intense finish of caramel and a little coffee."

Vos, who had the good fortune of being born into a distilling family, created a six-week double-infusion process using natural ingredients to create Van Gogh Vodkas. His goal is to create bold, saturated taste profiles that carry flavor without alcoholic burn. "When you sip a flavor from Van Gogh you should be able to know it with your eyes closed—know by smell and taste what flavor you are drinking," he says. "It should be obvious and natural."

While the caramel vodka is very tasty when served simply over ice, it also mixes well into creative cocktails. That point was proven as we sampled several tasty cocktails featuring various Van Gogh Vodkas:

Nan Martini: By: Chef Nan~Owner & Executive Chef
1 oz Van Gogh Pineapple Vodka
1 oz Van Gogh Coconut Vodka
2 oz Pineapple Juice
Fresh Pineapple slice & cherry

Place a single cherry at the bottom of a chilled martini glass and set aside. In a shake with ice, combine Van Gogh Pineapple and Coconut vodkas with Pineapple juice. Shake vigorously. Strain into martini glass and garnish with a fresh pineapple slice.

Caramel Cooler: By: Mary Bloom~Nan Bartender
1 ½ oz Van Gogh Dutch Caramel Vodka
2 oz Ginger Ale
¾ oz Fresh Lime Juice
Lime Wheel

In a shaker, combine Van Gogh Dutch Caramel vodka and lime juice and shake over ice. Pour contents into Collins glass and add Ginger Ale. Garnish with a lime wheel.

Triple-Wheat Ginger: By: Mary Bloom~Nan Bartender
2 oz Van Gogh BLUE Triple Wheat Vodka
Muddled Ginger
¾ oz Simple Syrup
1 oz Club Soda
Fresh Ginger

In a shaker, muddle ginger and simple syrup. Add Van Gogh BLUE vodka and shake over ice. Strain into a chilled martini glass and top with club soda. Garnish with fresh ginger.

Double Espresso Vojito: By: Mary Bloom~Nan Bartender
1 ½ oz Van Gogh Double Espresso Vodka
Fresh Mint Leaves
Fresh Limes
Cane Sugar
Club Soda
Lime Wheel

In a shaker, muddle limes, cane sugar and mint leaves. Add Van Gogh Double Espresso vodka and shake over ice. Top with club soda, and garnish with lime wheel and fresh mint leaves.

Tiramisu Martini: By: Mary Bloom~Nan Bartender
1 oz Van Gogh Double Espresso Vodka
1 oz Van Gogh Dutch Chocolate Vodka
¾ oz Butterscotch Schnapps
¾ oz Frangelico
Cream
Nutmeg
White Chocolate Stick

In a shaker, combine Van Gogh Double Espresso and Dutch Chocolate vodkas with Butterscotch Schnapps, Frangelico and cream. Shake vigorously over ice and strain into a chilled martini glass. Sprinkle nutmeg on top and garnish with a white chocolate swizzle stick.

Cafe Bloom: By: Mary Bloom~Nan Bartender
½ oz Van Gogh Double Espresso Vodka
½ oz Van Gogh Dutch Caramel Vodka
¼ oz Kahlua
½ Shot of Espresso
Espresso Beans
Swizzle Rock Candy

In a sherry glass, combine Van Gogh Double Espresso and Dutch Caramel vodkas with Kahlua. Add shot of espresso coffee slowly. Place a single espresso bean on the top of drink and serve with rock candy swizzle stick.

Suggested retail price for Van Gogh Dutch Caramel Vodka is $27/750 ml.

May 8, 2010

Q&A with Sara Moulton

I’ve interviewed several celebrities but I was genuinely excited to meet Sara Moulton because back when it was on the Food Network, Sara’s Secrets was one of my favorite shows.

Sara Moulton has just published a new cookbook to help home cooks get dinner on the table fast: Sara Moulton’s Everyday Family Dinners.

She’s currently in Atlanta to host some cooking classes and promote her new book. We met briefly on May 7 while she was on a break midway through one class, squeezing into a tiny office at The Cook’s Warehouse in Brookhaven that Sara immediately described as the most intimate space in which she’d ever been interviewed, thus demonstrating her sense of humor and easy-going nature.

The majority of our chat will be featured in a forthcoming installment of my “What’s Cooking” column in The Sunday Paper. As a preview, here's some of our conversation that the paper doesn’t have space to run:

Q. What’s the most common question sent to you as the “Kitchen Shrink” on your website?
A. Why does the meringue separate on a lemon meringue pie and become weepy? As a matter of fact my blog on Monday next week is going to be the answer.

Q. Have you been asked questions you weren’t able to answer?
A. On the Internet you have lots of time to do research—not that I trust everything on the Internet at all, but it’s a start and at least gives you ideas about where to go to get more information—but I certainly did on my live show on the Food Network. The very first week I got a question that I didn’t know the answer to: What’s the difference between golden and black raisins? I came up with what I thought was a reasonable answer; I said I think it’s this, and then of course I was completely wrong. In fact, they’re both made from the same Thompson seedless grapes. The difference is how they’re dried. The golden ones are not dried as long, they just add sulphur to them, and then just dry them a little bit. The black ones are dried a lot longer and are even air-and sun-dried so they become much jammier and tighter.

Q. What are some of your favorite kitchen tools?
A. I really love my bench scraper. You know how when you’re chopping an onion and you move it from the counter to the pan and like leave a trail? I love to put it on the bench scraper to pick it up and take it.

My 10-inch chef knife. I really like a big knife, I think it’s far more efficient. I like the traditional chef’s knife; [where the blade and handle meet] is where the weight of the knife should be, that’s where you do most of your work.

I love the microplane, that’s the best thing that ever happened! It was originally a wood file.

I love using my egg slicer to slice other things too and I like to slice eggs several different ways.

We cover gadgets for Good Morning America so I get excited about those. I’m sure there’s plenty but that’s what’s coming to mind.

Q. Are you planning anything new for TV that you can talk about?
A. I’ll just tell you this, there’s something and it involves a live element because I’d really like to be doing live TV. I did a show called Sara’s Weeknight Meals on PBS. I’m trying to get funding. It seemed downright rude to be asking people for money in 2008 and 2009 so we’re just starting again. Gourmet [Magazine] really helped raise the money but Gourmet shut down in October. I’m trying and hopefully this live idea will come together.

Learn more about Sara Moulton.

May 7, 2010

Airline Travel

Since even as an experienced traveler it's easy to get overwhelmed by airline travel requirements, I can imagine how intimated first-time fliers might feel. To help, I've created this summary of what to expect along with some tips:

Home Preparations
Preparing for airplane travel begins at home when packing.

First gather what you’ll need for the trip, including:

· clothing and underwear
· sporting gear to suit your itinerary
· shoes
· camera, memory cards and charger
· cell phone and charger
· laptop computer and accessories
· toothbrush, floss
· sunglasses
· comb, hairbrush and hair accessories
· hat
· jewelry and accessories
· any medications
· reading material
· toiletries ** Packing these items requires special consideration, detailed below
· money
· photo ID—absolutely essential, don’t leave home without it

Once you’ve collected all the items you’d like to bring, assess your luggage requirements.

To Check or Not To Check
Will you check a suitcase or carry-on all of your baggage?

In general, checked suitcases must weigh 50 pounds or less (specific requirements vary by airline and destination country so verify details with your carrier). Checked baggage fees average $25 for the first suitcase (though specifics vary so review requirements with your specific airline). Benefits of checking luggage include making it easier to navigate through airport security and being able to pack certain items into checked baggage—such as liquids in large bottles—that you cannot carry onto a plane. There is always some risk that the airline will misplace your luggage, so when packing a suitcase that you plan to check don’t put anything into it that you absolutely need or don’t want to risk losing. Always carry-on medication, medical equipment, electronics, jewelry, cash and other valuables.

If you carry-on all of your baggage, you will save money, but you must be able to hoist it overhead plus adhere to certain restrictions:

· Most airlines restrict passengers to one carry-on bag and one personal item such as a purse or briefcase. Size and weight limits apply, so check with your airline. (In general, the carry-on bag should easily fit into the overhead bin and the personal item should fit under the seat in front of you.)
· Knives or sharp objects are never allowed in carry-on baggage or past the security checkpoint.
· ** All carry-on liquid, gel and aerosol containers must not exceed 3-ounces each and all these items must fit into 1 quart-size ziplock bag per person.

Whether you plan to carry-on or check your baggage, do not lock it. All baggage is screened by the Transportation Security Administration (TSA) and these Federal Security Screeners may have to open and physically search a bag during the screening process.

Day of Departure
Completing a few things ahead of time can make it easier to get through security:
· Wear shoes that easily slip on and off.
· Be sure that your liquid, gel and aerosol containers do not exceed 3-ounces apiece and that all these items are placed into one quart-size ziplock bag. Keep this bag easily accessible.
· Don’t wear metal jewelry or carry a bunch of loose change in your pockets.
· If you’re bringing a water bottle, be sure it’s empty (you can fill it at a water fountain after you’ve passed through security).
· Arrive at the airport at least 90 minutes prior to your scheduled departure.

Ticketing
For domestic flights you typically walk up to a kiosk, enter your ID or confirmation number and print a boarding pass. The boarding pass lists your name, flight number, flight times, seat number, concourse and gate details. If you are going to check a suitcase, drop it off with an agent behind the ticket counter after printing your boarding pass. If you aren’t checking any luggage head straight to security. (Some airlines follow this same process for international travel; others require check-in with a ticket agent for international travel.)

Security
With a little planning ahead, security is simple. Get in line and have your photo ID and boarding pass in your hands. You’ll need to complete three security screening points:
1. An agent will verify your ID and boarding documents—don’t put them away just yet
2. You’ll need to send your luggage through an X-ray screening—When you reach the X-ray conveyor belt, place your one-quart ziplock bag of liquids, gels and aerosols into one of the available plastic bins along with your cell phone and other pocket items. In another bin place your shoes, jacket (if you’re wearing one) and personal carry-on. If you're carrying a laptop computer it must be placed in a separate bin by itself, outside of the carrying case. If you did not check a suitcase, also put it onto the conveyor belt. (Warning: Even if you packed light this process of separating things into bins to send them through the scanner can make you feel like an over-packer.) As your items pass through the X-ray machine…
3. …You’ll need to walk through a metal detector, bomb sniffer or whatever type of electronic full-body screening process is installed at that particular airport. (NOTE: If you prefer another screening method for medical or personal reasons, you can request one.) Show your photo ID and boarding pass to the TSA agent at the other side of the screening device. Once you and your items have been cleared, grab everything that’s yours, repack the liquids and other items that were pulled out of bags, put away your photo ID, and start looking for the departure gate. Keep your boarding pass handy.

Departure Gate
Gates are typically identified by number and are located in Concourses that are usually identified by letter. So your departure gate may be something like Z99. Follow the signs (which usually hang from the ceiling and are always in English in the United States) to Z and then look for 99.

Arrival Gate
Once the plane lands in your destination (whether you’re changing planes for a connection or have reached your final destination), make sure that you have all of your personal belongings before exiting.

Baggage Claim
Once you've reached your final destination, look for signs that point to “Baggage Claim / Ground Transportation” and follow that direction to find your baggage carousel (if you checked a bag) as well as the airport exit.