Jessica Prentice author of full Moon Feast: Food and the Hunger for Connection was my guest on Sept 6, 2007
Learn more about Jessica at: www.wisefoodways.com OR www.threestonehearth.com OR www.locavores.com
Chef Richard Blais, along with two other chefs from Element Gastro Lounge + Food Lab (Chef Danni Friedman and Chef Jef Bright) were at the radio station (Radiosandysprings.com) for an interview on Aug. 30, 2007. We talked about molecular gastronomy, which is a very imprecise way of describing the style of cooking that all three do.
website for the restaurant: http://www.elementmidtown.com/
Call for reservations: 404-745-3001
address: 1051 W. Peachtree, Atlanta, GA 30309 on the Corner of W. Peachtree and 11th street in midtown.
Cold Sorrel Soup also called Shav:
1 lb. potatoes (mealy potatoes may be best)
1 lb. sorrel (a perennial green that you can grow easily in your garden)
1 T butter or oil
salt to taste
sour cream
Peel and coarsely chop the potatoes.
Clean the sorrel and separate the leaves from the fibrous stalks. Tie the stalks into a bundle with cheesecloth, and boil them with the chopped potatoes for about 15 minutes in 3 1/2 quarts of water.
Meanwhile, chop the sorrel leaves and saute them in butter or oil for just amoment, until they wilt.
Remove the bundle of stalks from the stock, squeeze any excess water from the stalks into the stock, and then discard the stalks.
Mash the potatoes in the stock to thicken it. Add the sauteed sorrel and simmer for 5 minutes. Add salt to taste. If you have pickle brine or sauerkraut juice on hand, you can use it instead of salt, adding it to the soup after it has cooled to body temperature. The brine or juice will contribute not only the salt it contains but also other flavors and live culture goodness. Allow the soup to cool and store it in the refrigerator.
Serve shav cold with a dollop of sour cream.
Sandor Katz was back for a second time on Beyond the Measuring Cup at Radio Sandy Springs. We discussed his second book, The Revolution Will Not be Microwaved: Inside the underground Food Movement. His first book: Wild Fermentation: The flavor, nutrition, and craft of live-culture foods, is filled with recipes for the adventurous cook. We talked to him in May, 2007 about making live-culture food.
Read Sandor's book & contact him at:
sandor@sandorkraut.
www.wildfermentation.com
3 eggs
2 T. milk
oil or butter enough to cover bottom of 10 inch fry pan that can go into the oven
1/3 c. chopped onions
1/3 c. mushrooms- sliced
1/3 c. thinly sliced zucchini
salt pepper and thyme
1/3 c. cheddar
about 1/4 c. Parmesan
Mix the cheese in with the eggs
Place the eggs milk and cheese in a large bowl, with the herbs
gently sautee the onions, mushrooms and zucchini until they are just barely cooked.
Pour vegetables into the egg mixture.
Bake at 350-375 for 5-51/2 minutes.just until the eggs are solid on top
Tony Coleo, the chef at the World Peace Cafe in Sandy Springs, Georgia was my guest on Beyond the Measuring Cup at Radio Sandy Springs.
Check out the World Peace Cafe and say hello to Tony at:
227 Sandy Springs Place Ne Suite 302. Right across Hammond Dr. from the Whole foods shopping center in Sandy Springs.
call : 404-256-2100
or check out the website at:
www.worldpeacecafeatlanta.com
