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Field of Greens and L'Thai restaurant PDF Print E-mail
Beyond the Measuring Cup
Wednesday, 10 October 2007
I interviewed Pithya "Pete" Kongthavorn from L'Thai (in Tucker, Georgia) who was one of the creators of the fund raiser for Georgia Organics taking place on October 13, 2007 from 10 am to 11 PM.  Pithya along with Tom Maicon wanted to create the "organic woodstock" in order to support organic farmers.  When Pithya tried to find organic for for his restaurant he found that there were not enough farmers in the area to provide all the food that he really wanted, especially  Thai vegetables.  He and Tom decided they should do something to support the farmers and that is when "Field of Greens.... grow it and they will come" was first dreamed up.  It is held at Whipporwill Farms near Covington, GA .  It will have bands, chef tastings, vendors, organic produce and all kinds of family fun.
go to www.Fieldofgreensgeorgia.org or www.Georgiaorganics.org

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Last Updated ( Wednesday, 10 October 2007 )
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Baked Green Hill from Sweet Grass Dairy PDF Print E-mail
Recipes
Tuesday, 02 October 2007
Ingredients:
1 piece Sweet Grass Dairy Green Hill, Cold
10 sheets Phyllo Dough
Butter, melted
Directions:
1. Preheat oven to 400 degrees
2.  If you are lucky enough to live where you have access to fresh phyllo dough, then congratulations!  For the rest of us, bring your frozen phyllo dough to room temperature, unroll, and cover with a barely damp towel to prevent drying out.
3.  Take first sheet, and brush lightly with butter, Repeat 5-10 times being careful not to let raw phyllo dry out in between layers.
4.  Place Green Hill in center of phyllo, and cut dough into a rough square that is larger than Green Hill by 3 inches on all sides.
5.  Begin to pull dough to center of Green Hill and continue in a circular fashion keeping dough as tight as possible to the cheese.  When all the dough has been wrapped around cheese, turn over onto sheet pan or cookie sheet lines with parchment paper or foil.
6.  Brush exterior with butter and place into oven for 8-10 minutes, or until the phyllo is just browned.
7.  Remove from oven, let rest for 3-4 minutes.
8.  Serve with fresh salad green sand or honey, or fig preserves.
Green Hill is a surface ripened, double-cream cow's milk cheese.  If not readily available, any brie or camembert style cheese would be a welcome substitute.

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Last Updated ( Tuesday, 02 October 2007 )
 
American Aritisan Cheese with Jeffrey Roberts PDF Print E-mail
Beyond the Measuring Cup
Tuesday, 02 October 2007
September 25, 2007- Jeff Roberts  helped establish the Vermont Institute for Artisan Cheese at the University of Vermont.  He is a national director with Slow Food USA and co-chaired the “Artisan Cheese of America” at Cheese 2001 and 2003 in Bra, Italy.  He lives in Montpelier, Vermont.  He is the author of The Atlas of American Artisan Cheese.  The book is organized by region and state, and highlights more than 350 of the best small-scale cheeses produced from cow, sheep, goat and water buffalo milk in the United States today. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes.
Find out more about Jeff's book: http://www.chelseagreen.com/
or contact Jeff:  This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
www.atlasofamericnartisancheese.com

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Last Updated ( Tuesday, 02 October 2007 )
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Honey-Walnut-Lemon Dressing by Chef Kim Braunsroth PDF Print E-mail
Recipes
Thursday, 06 September 2007
This dressing is very flexible- wit works equally well for tossed salads or fruit salads, and can also be used as a marinade or dip.  It is high in hearth-healthy Omega-3's and is so tasty that a small amount is satisfying.  Best of all, it's super easy.
1/4 c. fresh lemon juice
1/4c honey
2T walnut oil
Whisk all ingredients together in a small bowl until well-combined.  Store tightly covered in the refrigerator. 
Yield 10 servings (serving size=1 T)
Per Tablespoon
44 calories
3 g fat-no saturated or trans fat
5 g carbs

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Last Updated ( Monday, 17 September 2007 )
 
Kim Braunsroth, the Fit Chef PDF Print E-mail
Beyond the Measuring Cup
Thursday, 06 September 2007
On September 13, 2007 I interviewed Chef Kim Braunsroth a member of the United States Personal Chef Association. Handy in the kitchen since she was 10, Kim attended Le Cordon Blue program at Atlanta Culinary and graduated from the Culinary Business Academy.  As an athlete, Kim has competed at the national level as a saber fencer, and recreationally as a cyclist and race walker.  She currently studies martial arts.  She live in the city of Decatur, Georgia, with her husband and six-year old son.
She can be reached at: 678-754-8507 or her website: http://www.fitchefatl.com

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Last Updated ( Monday, 17 September 2007 )
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Budin de Maiz by Jessica Prentice PDF Print E-mail
Recipes
Thursday, 06 September 2007
Budin means pudding in Spanish, but often refers to a savory dish. This is a delicious way to enjoy summer's corn, and is a great thing to bring to a potluck or picnic.
Butter
1/2 dried ancho chili pepper, seeds and stem removed
1/4 c. boiling filtered water
4 cobs fresh corn
1 small bunch of scallions, minced
3 eggs
1/2 c. cream, half-and-half, or whole milk
1/2 t. salt, or to taste
Plenty of freshly ground pepper
Procedure:
1. Butter a small, ceramic baking dish and preheat the oven to 300 degrees
2.  Put the ancho chili in a small dish and pour boiling water over it.
2. Cut the kernels off the corn cobs into a shallow wide-bottomed bowl or baking dish.  Scrape the corn 'milk; off the cobs by scraping with back side of the knife down the cobs towards the kernels. The should produce a milky, corny slush that will add to the flavor.
3.  Add the scallions to the corn as well.
4  In a SEPARATE bowl, gently beat the eggs with the cream, salt and pepper.  I always taste  my raw egg mixture to make sure it is salty enough.  It should be a little on the salty side.
5.  Remove the ancho from the soaking water, mince well, and add this to the corn mixture and mix well.
6.  Train the soaking water into the egg mixture.
7. Pour the egg mixture over the corn mixture and stir well to combine.  Pour this int the h buttered baking dish and bake at 300 degrees until set, which will probably take about 50-60 minutes.
8. Serve4, or more as part of a larger meal.

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Last Updated ( Thursday, 06 September 2007 )
 
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