running with tweezers

tonight's post brought to you by the letter T...

It's been a looooong time since there has been a cocktail or glass of wine on this blog. Let this not be confused with the frequency that they are consumed. It's just that, well, drinks are hard things to take a photo of and making drinks at home is...indulgent.

When I saw that tarragon was theme for this week's Root Source Challenge over at CookThink, it got the wheels turning about using it in a cocktail. I haven't taken part in the RSC, which I was doing with some regularity before everything went topsy-turvy. Why not just go off the rails and try something new? A martini! Might not get another spare moment to take part for a while!

Some people find tarragon to be a mild herb. I am not one of them. The slightly licorice-y taste must be something I am sensitive to because I always have to use it in small doses or overpower it with something else. For this drink, I chose the former. I made a simple syrup with some tarragon i finely chopped. You can strain the bitties out if you want but I prefer to see them in the drink. To compliment the herb flavor, I roughly pureed some fresh apricots. The mild fruit flavor took the edge off of the tarragon and imparted a delicate fruit flavor in the vodka. If you would rather not have a chunkier puree, strain it or use straight juice. Mango and peach would also be yummy in this!

Apricot-Tarragon Martini or...The TarraTini!

• 2 ounces of your favorite vodka - My current favorite is Prairie (organic vodka from Minnesota!)
• 1/2 ounce apricot puree or juice
• 1/4 ounce tarragon simple syrup - bring equal parts sugar and water to a boil and add chopped tarragon - strain it if you want a completely clear simple syrup or keep the bits in for a cue to the tarragon. You can make as big a batch as you want - I used 1 cup water to 1 cup sugar and added 1/2 cup chopped tarragon.

Shake in a martini shaker and strain into a chilled martini glass. Garnish with a tarragon sprig and enjoy. This recipe could also be used as a base for bellinis - just pour the apricot puree and simple syrup into a champagne flute and top with bubbly!

 

they don't call it a challenge for nothing...

Wow. When I put it out there that I was interested in taking part in the Eat Local Challenge, I didn't realize what a...challenge it would be. I say that not for the reasons you think I am. There are plenty of resources in my area to utilize to eat almost entirely local - save for dry goods and grains and such. In relatively close proximity to me, there are farm stands and markets every day of the week but Sunday and Monday. For those off days, I found that a trip to the large farmers market near me provided three shopping bags of produce grown locally - going only as far as south carolina - for less than $20. It's been fun, in that regard, to use what the market provides and just wing it from there.

The problem is...that this has been a terrible week to try this. Between Downtown Restaurant Weeks plans, dad's hospital stuff (i can assure you that there is nothing local about hospital food. I'm not even sure it's food), and a day trip for a meeting with a pasta-heavy client...I haven't had a lot of time to even TRY and eat locally. The days that I have were very successful...and I am going to continue my challenge into the next week. I've also used the EC as inspiration for my upcoming Atlanta Cuisine article featuring one of the most beautiful salads I've ever made. This is something I am committed to not just next week but continuously as long as the markets and farm stands allow.

On my trip to the DeKalb Farmers Market, there was a bevy of locally grown peas. To make the decision even easier, the pink-eye peas and the field peas were in a large bin, already shelled. While it's more expensive to buy them that way...it's also more convenient during a hectic week like this past one. I used up the rest of my tomatoes from the Decatur Farmers Market and dressed it with a tangy mustard vinaigrette. To make it a little heartier, I used some barley from the pantry. This is completely optional. It does give the veggies some oomph without cloying their taste and would make a great BBQ salad to roasted chicken or grilled salmon or other firm fish.

Field Pea and Tomato Salad - serves 4 as a side dish

• 1 pint red currant heirloom tomatoes, cherry tomatoes or other small size tomato - washed and halved
• 1/2 pound field peas or pinkeye peas - picked through, cooked and cooled
• 3/4 cup barley - cooked and cooled to room temperature
• kosher salt and fresh ground black pepper, to taste
•   2 tablespoons champagne or white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon good quality honey

Mix halved tomatoes, peas, and barley together in a bowl. Whisk together vinegar, mustard and honey. Salt and pepper the salad to taste. Allow to sit at room temperature - covered - for 30 minutes before serving or until it comes to room temperature. If making ahead of time, mix all ingredients together except for the barley and add it at the least minute so the barley doesn't get mushy!

from farm(ers market) to table

Here in Atlanta, the whole farm-to-table conversation seems to be at a fever pitch. We are reeling from the pending departure of two of our most talented chefs - Nicolas Bour and Michael Tuohy - whom are both huge proponents of the farm-to-table movement. While I wish both of them the best of luck with their moves, it has made me think about our dining scene here in Atlanta. With celebrity chefs moving in, two restaurants opening for every one that closes, and a fairly substantial farmstand/CSA presence here...why can't we support farm-to-table eating here in our restaurants here?

One of the people here who has been doing it very successfully is David Sweeney at Dynamic Dish. This little sparkling gem in a rough, transitional part of town has a cult following among foodies in Atlanta. His approach is simple: all organic, mostly vegetarian...and all purchased the day or so before it's prepared. I have run into him scouring the farmer's market for whatever looks fresh that day. There is no set menu - you trust his palate and his combinations of tastes and textures.

The salad in this post was inspired by one I had at Dynamic Dish. The softest, lightest organic red leaf lettuce acting as a cushion for organic black mission figs, chunks of Sweetgrass Dairy chevre, and toasted pumpkin seeds. I whipped up a quick dressing of honey, balsamic, wonderful olive oil, sea salt and pepper. It was a marvel of textures with the airy lettuce, ripe figs, and creamy goat cheese. All thrown together in an impromptu way with whatever looked incredible that day.

Next week, I will be taking part in a week long Eat Local Challenge sponsored by Whole Foods here in Atlanta. It's something I have wanted to try for a long time - I buy lots from the local markets but not  100% - and this is the perfect opportunity. With the exception of a meal out for Downtown Restaurant Week, everything I eat will be fresh and locally grown. I will be trying to blog about my creations as much as I can. I will be documenting it on Flickr as well in a special photo set. Follow along. Contribute. Better yet, eat local with me!

the devil made me do it

First of all, thank you to everyone for the amazing comments and the support you've shown me both here on the blog and in private. It means so much to me.

I have been working like a dog - 11 straight days of shooting - so there hasn't been much time for cooking here at home. There is a light at the end of the tunnel for tomorrow is the last day. I am going to work on something really fresh and light and yummy for the end of the week.

In the meantime, my latest article for AtlantaCuisine has been posted. This time, it's about the current craze here in town for deviled eggs. You can learn how to cook the perfect deviled egg and then use your skillz to make my recipe for BLT Deviled Eggs, complete with Bacon Salt and all!

C is for...

Cancer.

It might make its appearance known slowly and surely...but when you hear that word, everything changes in an instant. Whether you choose to accessorize with it or not, you wear it around your neck every day...weighing you down and clanging against everything. You never forget its there.

My dad has been diagnosed with lung cancer. I can't pretend I am surprised - he has been a life-long smoker who has flown in the face of authority and expertise about it. Cancer? Who me? Naaaaah. Pass me my smokes. Does that realistic perspective make what I'm about to start going through any easier? Not in the least.

Now...he is a man in his 70's facing what is most likely the second most difficult thing in his life second to losing his wife - something we both just got over (if one ever truly gets over it). In the span of less than two years, I will have seen both of my parents go through physical deterioration and struggle. One can only hope the outcome of this is better than my first go-round.

This blog has been quiet since my birthday...but I didn't want you to think I have expired. Quite the contrary. I had amazing meals, great wine, tons of laughs - all of which I shared with a uninvited guest in the room named Cancer. It loomed in the back of my mind...and rightly so. The diagnosis happened the Friday of Birthday Week (tm).

In true cosmic form, my work schedule has really amped up...something I am very grateful for. It helps keeps me focused on positive things and forces me out in the world. So...I will be away from the blog for another few days. I have my head up and I'm moving along with whatever the world hands me.

Thanks to the few of you who have dropped me a line wondering where I've gone. I've been missing on the cooking front...but not for long. I have a great sweet potato recipe I'm dying to make...a barley salad that looks divine...and that "bookmarked recipe folder" that would be bulging at the seams if it were in real time. I just need to get the time to take time for myself and cook. This blog is one of the few sure things I have...and I'll always come back. I promise I'll see you soon.

image found through google.com