Whenever my husband I travel to Atlanta, we always make a b-line to Restaurant Eugene, Linton Hopkins award winning restaurant. We were thankful when our son decided to attend Georgia Tech as it allowed us to experience the food scene more often. On Reeds first visit to Tech, we took him to restaurant Eugene. 8…
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1 drink Ingredients: 1 ripe plum, pitted, half diced and half sliced 5 large basil leaves 2 oz gin 1 oz simple syrup Seltzer, to top drink Lime wedge, for garnish Preparation: In a cocktail shaker, muddle the diced plum and basil leaves. Fill the shaker with ice; add the gin & simple syrup. Place on the shaker…
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Ingredients: 12 tomatillos, husked and quartered, about 2 cups 2 cups roughly chopped cilantro leaves and tender stems 1 or 2 serrano chiles, split lengthwise and chopped 1/2 teaspoon salt Preparation: Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made…
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Perfect holiday and tailgating food, serve with some of my Spicy Chili or Potato Soup and your friends will be in the Comfort Zone! Ingredients: 3 packages Pepperidge Farms Party Rolls, or Sister Schubert Dinner Rolls 1 pound ham, shredded (great to use leftover if on hand) 1/2 pound good Swiss cheese like gruyere, finely grated…
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A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham ( jam optional.) Make the biscuits up ahead of time and keep them in the freezer for a fast fuel up in the morning before work or school, or for entertaining. These tender biscuits have a…
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It’s almost August, but there’s still a few weeks left of prime grilling and outdoor eating weather. If you want to have a summer meal without packing on extra weight, try some healthy grilling alternatives like filling up on delicious sides. With this side dish of cauliflower with garlic and paprika, that won’t be too…
Read MoreMy mother, Charlotte, has always reminded me of Doris Day. Hip, sophisticated, funny and charming, she could (and still can) bat her eyes to get what she wanted. Like at the local butcher using her charms to get the best cuts of meat. In the 70’s, mother would throw fondue parties and try her recipes…
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Ingredients: Coarse sea salt 1 pound macaroni 2 tablespoons butter 1/4 cup diced onion 1 bay leaf 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1/4 cup heavy cream 1 teaspoon Dijon mustard 1 pound grated raw milk cheddar cheese 2 tsp Olive Oil Preparation: Bring a large pot of water to a boil….
Read MoreYep, that’s right… Chicken Bog. There really is a such a thing as Chicken Bog. Basically a casserole or thick stew of chicken and rice with a kick. It is a Low Country South Carolina dish my family came across when my Dad was stationed in Charleston many years ago. Like Gumbo, it does become…
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Unwrapping a sad sandwich can be avoided with just a light smear of preserves across a crusty baguette. I like to use fresh preserves purchased from the Seaside Farmers Market. This French inspired sandwich brings joie de vivre to a rather ho-hum lunch. Tuck in slices of good ham, followed by slices of brie cheese, wrap it…
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