Photos by Jenn Ballard
The State Botanical Gardens of Georgia
Saturday, January 28, 2012
A Walk in the Park
Saturday, January 21, 2012
Eggcellent Breakfast Dishes
I've heard it said that breakfast is the most important meal of the day. I don't know if that's really true, but if it is, I guess that would make eggs the foundation of pretty much everything good and wholesome. If you think about it, there's really not an ingredient that's more universal than eggs. They're a natural source of protein, vitamins, and minerals, and you can cook them about a million ways. To top it off, they are still one of the most affordable things in the grocery store. With that in mind (and in response to a special request from my sister), I've decided to share three of my favorite egg recipes.
I saw this first recipe on Everyday Italian with Giada De Laurentiis (http://www.foodnetwork.com/everyday-italian/index.html). It looks really fancy even though it's not hard to make, and I love it for brunches. My version of the recipe is below, but you can format and print the original version for free at foodnetwork.com.
Lemon and Basil Eggs over Focaccia (modified)
1 large loaf focaccia bread (or firm crusted, artisan style, light bread)
2 Tbsp extra-virgin light olive oil whisked with 1 Tsp of fresh lemon juice
3 eggs
1/4 cup chopped fresh basil leaves
1/4 cup fresh grated parmesan cheese
1/4 tsp salt
1/4-1/2 tsp fresh ground black pepper
I absolutely adore this recipe, but you have to be careful that the egg mixture isn't too runny. You also have to serve it hot with a large serrated knife or there will be no serving it at all. Depending on the kind of bread you use, the crust can get down right hard if you're not careful.
The next recipe is not as fancy looking as the first, but it is the KING of convenience. It can be made in advance and easily reheated. Double the recipe, and you've got a large group covered. I got this recipe from my mom, but I'm sure there are a ton of versions out there.
Breakfast Casserole
1 lb of ground breakfast sausage (browned and drained)
6 eggs
1/2 cup milk
2 cups shredded cheese
2 slices of sandwich bread, shredded or chopped
1/2 tsp dry, ground mustard
salt and fresh, ground black pepper to taste
Preheat over to 350 F. Thoroughly combine all the ingredients in a large mixing bowl, and pour into an ungreased, glass, 2 quart baking dish (8 inch square). Bake for 45 min and serve hot. (I usually use mild cheddar in this recipe, but I'm sure other kinds of cheese would work great.)
This last recipe is kind of new to me. I just made it for the first time a couple of weeks ago. I've been seeing frittatas everywhere lately, and I didn't really know what they were. After a little research, I figured out that it's an Italian version of an omelet, but it's served more like a quiche. The best thing about it is the heartiness. It's literally one, totally satisfying meal in a single dish. I made my own recipe from a combination of versions online, but once again, Giada De Laurentiis had several great suggestions.
Homestyle Frittata
4 Tbs extra virgin olive oil
1-2 medium sized russet potatoes, peeled and sliced thin
1/4 onion chopped
2 cloves minced garlic
6 large eggs
1/4 cup heavy cream
1/4 cup fresh grated parmesan cheese
2 Tbsp fresh basil chopped
1/4-1/2 cup meat item of your choice
salt and fresh ground black pepper to taste
Preheat your oven's broiler. Use a WELL SEASONED 8 inch cast iron skillet. Heat 3 Tbsp of olive oil over a medium burner. Add the potatoes, onion, garlic, salt, and pepper. Cook until tender and well browned. Near the end of cooking the potatoes, add your meat ingredient. When I made my frittata, I used left-over smoked sausages chopped into small pieces, but I think ham or pre-cooked bacon would work. Lots of recipes call for prosciutto, but others omit meats all together. In a mixing bowl, whisk the eggs and add the cream, cheese, and basil. Reduce the temperature to medium-low and pour the egg mixture over the potatoes. Stir immediately to combine. Once you get everything mixed, don't stir it again. Let it cook as a single sheet of egg. When the bottom is fully set and the top is only slightly loose, remove the pan from the heat. Use a spatula to loosen the egg from the side of the skillet. Drizzle the remaining oil around the edge, between the side of the skillet and the loosened frittata. Put the entire skillet in the broiler for approximately 4-5 minutes, until the top is golden brown and firm. Use the spatula to loosen the entire frittata and slide it onto a plate. Top with more parmesan and serve in wedges like a quiche or pie.
My final recommendation for any egg recipe is to use free ranging or organic eggs. I really do think that their taste is richer, and it enhances almost any dish you make with them. Personally, I don't think that USDA certified organic is absolutely necessary. Having some knowledge of food animal production, it is my understanding that organically produced animals can't be treated for internal parasites (with rare exception). Although I understand the desire to minimize the number of drugs used in food animals, this particular regulation is excessive in my opinion. It can increase your chances of finding an unpleasant surprise in your fresh eggs. For that reason, I would always crack your organic eggs (or any eggs for that matter) individually into a cup before adding them to a recipe.
I saw this first recipe on Everyday Italian with Giada De Laurentiis (http://www.foodnetwork.com/everyday-italian/index.html). It looks really fancy even though it's not hard to make, and I love it for brunches. My version of the recipe is below, but you can format and print the original version for free at foodnetwork.com.
Lemon and Basil Eggs over Focaccia (modified)
1 large loaf focaccia bread (or firm crusted, artisan style, light bread)
2 Tbsp extra-virgin light olive oil whisked with 1 Tsp of fresh lemon juice
3 eggs
1/4 cup chopped fresh basil leaves
1/4 cup fresh grated parmesan cheese
1/4 tsp salt
1/4-1/2 tsp fresh ground black pepper
1 cup milk
Preheat oven to 350 F. Cut the top off the bread (like a pumpkin) and hollow out the inside. Tear or cut the top and insides of the bread into 1-inch pieces and set aside. Lightly brush the inside of the bread with the lemon/olive oil combo. Place the bread basin on a baking sheet and toast for 10 minutes. In a large bowl, whisk the eggs, basil, parmesan, salt, pepper, and half of the milk until well combined. Stir in 3-4 cups of the bread pieces and add the remainder of the milk until the desired consistency and volume are accomplished (I rarely use the whole cup of milk). Pour the egg mixture into the toasted focaccia basin. Return the loaf to the oven and bake until the eggs have cooked, about 35 to 40 minutes. Cut the loaf into 6 to 8 slices and serve hot.
I absolutely adore this recipe, but you have to be careful that the egg mixture isn't too runny. You also have to serve it hot with a large serrated knife or there will be no serving it at all. Depending on the kind of bread you use, the crust can get down right hard if you're not careful.
The next recipe is not as fancy looking as the first, but it is the KING of convenience. It can be made in advance and easily reheated. Double the recipe, and you've got a large group covered. I got this recipe from my mom, but I'm sure there are a ton of versions out there.
Breakfast Casserole
1 lb of ground breakfast sausage (browned and drained)
6 eggs
1/2 cup milk
2 cups shredded cheese
2 slices of sandwich bread, shredded or chopped
1/2 tsp dry, ground mustard
salt and fresh, ground black pepper to taste
Preheat over to 350 F. Thoroughly combine all the ingredients in a large mixing bowl, and pour into an ungreased, glass, 2 quart baking dish (8 inch square). Bake for 45 min and serve hot. (I usually use mild cheddar in this recipe, but I'm sure other kinds of cheese would work great.)
This last recipe is kind of new to me. I just made it for the first time a couple of weeks ago. I've been seeing frittatas everywhere lately, and I didn't really know what they were. After a little research, I figured out that it's an Italian version of an omelet, but it's served more like a quiche. The best thing about it is the heartiness. It's literally one, totally satisfying meal in a single dish. I made my own recipe from a combination of versions online, but once again, Giada De Laurentiis had several great suggestions.
Homestyle Frittata
4 Tbs extra virgin olive oil
1-2 medium sized russet potatoes, peeled and sliced thin
1/4 onion chopped
2 cloves minced garlic
6 large eggs
1/4 cup heavy cream
1/4 cup fresh grated parmesan cheese
2 Tbsp fresh basil chopped
1/4-1/2 cup meat item of your choice
salt and fresh ground black pepper to taste
Preheat your oven's broiler. Use a WELL SEASONED 8 inch cast iron skillet. Heat 3 Tbsp of olive oil over a medium burner. Add the potatoes, onion, garlic, salt, and pepper. Cook until tender and well browned. Near the end of cooking the potatoes, add your meat ingredient. When I made my frittata, I used left-over smoked sausages chopped into small pieces, but I think ham or pre-cooked bacon would work. Lots of recipes call for prosciutto, but others omit meats all together. In a mixing bowl, whisk the eggs and add the cream, cheese, and basil. Reduce the temperature to medium-low and pour the egg mixture over the potatoes. Stir immediately to combine. Once you get everything mixed, don't stir it again. Let it cook as a single sheet of egg. When the bottom is fully set and the top is only slightly loose, remove the pan from the heat. Use a spatula to loosen the egg from the side of the skillet. Drizzle the remaining oil around the edge, between the side of the skillet and the loosened frittata. Put the entire skillet in the broiler for approximately 4-5 minutes, until the top is golden brown and firm. Use the spatula to loosen the entire frittata and slide it onto a plate. Top with more parmesan and serve in wedges like a quiche or pie.
My final recommendation for any egg recipe is to use free ranging or organic eggs. I really do think that their taste is richer, and it enhances almost any dish you make with them. Personally, I don't think that USDA certified organic is absolutely necessary. Having some knowledge of food animal production, it is my understanding that organically produced animals can't be treated for internal parasites (with rare exception). Although I understand the desire to minimize the number of drugs used in food animals, this particular regulation is excessive in my opinion. It can increase your chances of finding an unpleasant surprise in your fresh eggs. For that reason, I would always crack your organic eggs (or any eggs for that matter) individually into a cup before adding them to a recipe.
Monday, January 16, 2012
The Road Not Taken By Robert Frost
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim
Because it was grassy and wanted wear,
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I marked the first for another day!
Yet knowing how way leads on to way
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I,
I took the one less traveled by,
And that has made all the difference.
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim
Because it was grassy and wanted wear,
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I marked the first for another day!
Yet knowing how way leads on to way
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I,
I took the one less traveled by,
And that has made all the difference.
Saturday, January 7, 2012
Fun Football Finger Foods
Woo Pig Sooie! As native Arkansans and hard-core hogs fans, my husband and I thoroughly enjoyed watching this year's Cotton Bowl. But no matter who you root for, nothing is more fun than watching a big game with friends and chowing down on great food. Quality football food can range from bar-b-que to pizza and sandwiches to appetizers. I think there are really only two universal truths when it comes to football parties: 1) no one wants to watch the game hungry and 2) no one wants to spend all day in the kitchen preparing. With the BCS National Championship and Super Bowl Sunday both coming up in the near future, I thought I would share a couple of my favorite almost-homemade recipes for great, fast football fare.
Hogs-in-a-Blanket
1 package smoked cocktail sausages
1 can pre-made crescent roll dough
Dijon Mustard
Preheat your oven according to the instructions on the crescent roll package. Lay the crescent roll dough out on a clean, flat surface. Use a butter knife or spatula to lightly coat the entire surface with Dijon mustard. Separate the pre-cut crescents and further divide them into four triangles with a sharp knife. See the diagram to the right for specifics. In each triangle, place the sausage at the base and roll toward the apex (the mustard will now be on the inside). Lightly pinch the apex to secure the dough, and place the roll on an ungreased cookie sheet. Bake according to the crescent roll instructions or until golden brown (~12 min).
I realize that almost everyone has had something like this recipe, and most people have made them at home. My real tip here is the mustard. If you don't already do this step, trust me. It's worth the extra time. It makes the flavor so much more interesting and rich!
Mike B's Hot Wings
2 packages of skin-on, bone-in chicken wings and drummettes
48 Fl. Oz. Vegetable oil
Sauce of choice
Kosher salt
1-2 cups All-purpose Flour (optional)
Wash and trim your chicken to remove the wing tips. Preheat your oil to high. Lightly salt the chicken. Carefully drop pieces into the heated oil and cook thoroughly (5-7 min). Remove from the chicken from the oil using a slotted spoon and immediately place them in a large mixing bowl. Pour the sauce of your choice onto the pieces while hot and coat thoroughly.
I don't know why people think they have to go out for great wings (or worse yet, buy them from the freezer section)! They are so simple to make at home, and freshness is the most important part. The flour listed in the recipe is optional because you can lightly coat the chicken prior to frying. It tastes good and holds the sauce well, but it gets sticky with reheating. If you plan to have leftovers, I recommend skipping this step.
There are lots of great options for pre-made sauces or you can make your own. To make a basic hot wings sauce, combine 1/2 cup Tabasco + 1 Tbs melted butter + 1/8 tsp minced garlic. For the Cotton Bowl, my husband made basic hot wings plus a batch of teriyaki wings. We tried to make teriyaki wings last year, but the sauce we bought had way too much ginger (yack!). This time we used a different sauce from our Christmas loot and added sesame seeds in the coating process. They turned out really well, and we're looking forward to pairing them with our homemade pork fried rice.
Guacamole
2 fresh avocados
1 lemon
3-4 Tbs Salsa (homemade is best if possible)
1 1/2 Tbs Mayonnaise
salt, pepper, garlic powder
Chop your avocados and place them in a large mixing bowl. Add your salsa (amount will depend on the size and freshness of your avocados and your own preferences). Add the mayonnaise. Crush and half your lemon. Add the juice from one half. Use a potato masher or large fork to mash the avocado pieces and mix the other ingredients in the process. When you have reached the desired texture, add salt, pepper, and garlic to taste.
The desired texture can range from smooth to a little chunky, but I recommend only leaving it chunky if your avocado is perfectly ripe and fresh. You can get away with slightly older avocados if you season them more and blend everything more thoroughly. If I'm lucky enough to find perfect avocados at the store, I tend to use less of everything to be sure I can taste them. I admit this isn't exactly authentic, but it's faster than chopping all the vegetables that are already in the salsa. It also beats the pants off any store bought version I've ever had. I like to serve guacamole with blue corn chips, but any chips will work. It's also great on burgers.
I hope these recipes help everyone enjoy great football food in the coming weeks. They're easy, delicious, and almost as fast as Joe Adams returning a punt for a touch down! Go hogs!
Hogs-in-a-Blanket
1 package smoked cocktail sausages
1 can pre-made crescent roll dough
Dijon Mustard
I realize that almost everyone has had something like this recipe, and most people have made them at home. My real tip here is the mustard. If you don't already do this step, trust me. It's worth the extra time. It makes the flavor so much more interesting and rich!
Mike B's Hot Wings
2 packages of skin-on, bone-in chicken wings and drummettes
48 Fl. Oz. Vegetable oil
Sauce of choice
Kosher salt
1-2 cups All-purpose Flour (optional)
Wash and trim your chicken to remove the wing tips. Preheat your oil to high. Lightly salt the chicken. Carefully drop pieces into the heated oil and cook thoroughly (5-7 min). Remove from the chicken from the oil using a slotted spoon and immediately place them in a large mixing bowl. Pour the sauce of your choice onto the pieces while hot and coat thoroughly.
I don't know why people think they have to go out for great wings (or worse yet, buy them from the freezer section)! They are so simple to make at home, and freshness is the most important part. The flour listed in the recipe is optional because you can lightly coat the chicken prior to frying. It tastes good and holds the sauce well, but it gets sticky with reheating. If you plan to have leftovers, I recommend skipping this step.
There are lots of great options for pre-made sauces or you can make your own. To make a basic hot wings sauce, combine 1/2 cup Tabasco + 1 Tbs melted butter + 1/8 tsp minced garlic. For the Cotton Bowl, my husband made basic hot wings plus a batch of teriyaki wings. We tried to make teriyaki wings last year, but the sauce we bought had way too much ginger (yack!). This time we used a different sauce from our Christmas loot and added sesame seeds in the coating process. They turned out really well, and we're looking forward to pairing them with our homemade pork fried rice.
Guacamole
2 fresh avocados
1 lemon
3-4 Tbs Salsa (homemade is best if possible)
1 1/2 Tbs Mayonnaise
salt, pepper, garlic powder
Chop your avocados and place them in a large mixing bowl. Add your salsa (amount will depend on the size and freshness of your avocados and your own preferences). Add the mayonnaise. Crush and half your lemon. Add the juice from one half. Use a potato masher or large fork to mash the avocado pieces and mix the other ingredients in the process. When you have reached the desired texture, add salt, pepper, and garlic to taste.
The desired texture can range from smooth to a little chunky, but I recommend only leaving it chunky if your avocado is perfectly ripe and fresh. You can get away with slightly older avocados if you season them more and blend everything more thoroughly. If I'm lucky enough to find perfect avocados at the store, I tend to use less of everything to be sure I can taste them. I admit this isn't exactly authentic, but it's faster than chopping all the vegetables that are already in the salsa. It also beats the pants off any store bought version I've ever had. I like to serve guacamole with blue corn chips, but any chips will work. It's also great on burgers.
I hope these recipes help everyone enjoy great football food in the coming weeks. They're easy, delicious, and almost as fast as Joe Adams returning a punt for a touch down! Go hogs!
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