The Ultimate BLT

The Ultimate BLT

A bacon, lettuce, and tomato sandwich is one of those dishes that instantly triggers nostalgia for me. A good BLT is one of my mom’s favorite foods, which means so often growing up she would throw together a BLT for our supper.

Her recipe did not require special ingredients or fancy techniques, just a bit more care. She would quickly pan fry some bacon, which she usually had on hand in the fridge, slice some tomatoes from the garden, and slather toasted white bread with mayo. After watching her prepare countless sandwiches I realized what made her homemade version my favorite version. Aside from the addition of love, my mom seasoned every layer of her sandwich with salt and pepper.

First the mayo is lacquered on the bread then hit with a sprinkling of seasoning, the next layer is added and seasoned, and so on. As you can imagine, building a sandwich with tomato that has a sprinkling of salt and pepper far exceeds a sandwich with plain tomato.

And although I feel that you can never go wrong with classic BLT, I wanted to push the limits on what a BLT can be. With that in mind, I did not want to change the backbones of the sandwich by adding or using a bunch of random things. In the south people love to throw a fried green tomato onto a BLT in an attempt to heighten the recipe–I was not about to do that.

My approach is to amplify the already existing ingredients of a BLT. Add some garlic to the mayo, use better tomatoes, etcetera.

I use this Balsamic Onion Jam recipe to make the jam I use on the sandwich.

A few notes:

  1. Garlic confit can make you very sick if you do not cook it and store it properly. I recommend using it immediately and if you want to save it, freeze it.
  2. I purchased a loaf of homemade bread from a local baker. I recommend opting for a better bread than normal sliced bread from the grocery store.
  3. The true secret to making any BLT so much better is to salt and pepper every layer, even your smear of mayo.
  4. Finally, bake your bacon. This is a trick I learned during my short time as a line cook. Most restaurants place bacon in a single layer on a sheet pan and bake it instead of pan frying it. It keeps the kitchen cleaner (bacon grease does not spatter everywhere) and you are able to tend to other things in the kitchen while the bacon bakes.

An Ultimate BLT

An Ultimate BLT

Ingredients

  • 2 Heirloom Tomatoes
  • 1/2 Pound of Thick Sliced Bacon
  • 8 Slices of Country White Bread
  • Balsamic Onion Jam, link to recipe can be found above
  • 1 Head of Garlic
  • 1/2 Cup of Olive Oil
  • 1 Cup of Mayonise
  • 1 Head of Romaine Lettuce
  • Salt & Pepper

Instructions

  1. First, bake your bacon. Heat your oven to 350 degrees Fahrenheit. Arrange your bacon in a single layer on a sheet pan, or two if needed. Bake for approximatley 45 minutes, or until bacon is the texture that you like.
  2. While the bacon cooks, make the garlic confit. Peel the garlic cloves. In a small saucepan, combine your olive oil and peeled garlic.
  3. Heat oil over medium low heat. Cook garlic until soft, approximate 45 minutes to 1 hour.
  4. Once your bacon is cooked, remove it from the oven and let the bacon drain on paper towels.
  5. With your cooked garlic, make your garlic aioli. Finely chop 3 cloves of garlic. Combine the chopped garlic with the mayonnaise and a pinch of salt and pepper. Store the remaining cooked garlic for another use.
  6. Rinse off lettuce and tomatoes, then set aside to dry.
  7. Slice the Romain lettuce into bread size pieces. Slice the tomatoes.
  8. Toast your white bread.
  9. Smear each piece of toast with maynaoise, then salt and pepper the mayonnaise.
  10. Next place on your romaine, then a layer of bacon, and a layer of tomatoes. Salt and pepper your tomatoes.
  11. Spoon over your balsamic onion jam. Finish the sandwhich by topping it with a piece of bread with mayonnaise.
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The Newest Bakery in Savannah: Mad Mac’s

The Newest Bakery in Savannah: Mad Mac’s

My favorite kind of article to write is the one where I stumble upon a new place—literally.

Several weeks ago, while walking through Wright Square after lunch, I noticed an open sign in the space that once occupied Our Daily Bread.

Intrigued, I immediately walked in and asked the lady behind the counter, “What is this?” She promptly responded, “Mad Mac’s Bakery.”

A quick glance around and my eyes were filled with colorful French macarons, cookies, muffins, and everything in between. I knew immediately I wanted to write about my lucky find.

That lady turned out to be Dee Gibson, mother to owner of Mad Mac’s Bakery, Logan McDonald. While I was in the bakery buying more baked goods than I could stomach, we chatted quickly and without hesitation set me up an interview with McDonald.

I was elated, because a second trip to Mad Mac’s would give me an ample excuse to buy even more sweet treats, which I did.

During my first visit I purchased a six pack of macarons. The price is quite possibly the best in town — you get a half a dozen for only ten bucks.

A few of the flavors I took home included Mexican hot chocolate, confetti, and pistachio. Each macaron had a textbook execution with a light crunchy shell that gives way to a tender and chewy inside.

I also grabbed a few Cup Cookies, which was by far my favorite cookie offered at Mad Mac’s. Cookie dough is mushed into a muffin pan before being baked. The result is a baked good with the perfect cookie texture—a crunchy shell and an ooey gooey soft cookie center. The Cup Cookies have everything you could love about a well baked cookie warm out of the oven.

Mad Mac’s did not stop at simply baking a cookie. Each cup is topped with a hefty piping of soft buttery icing. The chocolate chip was my favorite (mainly because I feel as though a chocolate chip cookie is the ultimate cookie), but the snickerdoodle was just as scrumptious.

I am told by McDonald that the Heath Bar Cup Cookie is their most popular. A third trip may be in order to hunt down the Heath Bar version.

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When I returned to learn about Mad Mac’s from McDonald, I first asked him several questions about the place, then purchased a few more treats to round out my experience.
My first question was, “Where does Mad-Mac’s come from?” McDonald shed some light saying, “My last name is McDonald and McDonald’s is already taken, and of course it works with macarons.”

Of course, I then followed with a series of questions about his recipes and all of the baked good available.

McDonald is the great-grandson of Mabel Francis Potter of Mabel’s Cupckae Emporium. Baking and working with Mabel’s, the idea of Mad Mac’s was not a new one, and had been thrown around before. When the storefront became available, McDonald seized his opportunity to branch out from his family.

Although McDonald is doing his own thing, he explains, “A lot of the recipes come from my great-grandmother Mabel Francis Potter with the cupcake emporium. I am have a little bit of a different take, keeping her naming going and modernizing it a little bit.”

I next ask McDonald about all of the macarons since French macarons seem to be the cornerstone of the store. He tells me that they “make them in house and a lot of places do not…we are constantly making new flavors. We probably have around thirty flavors of macarons.”

Even though there are enough variations of macarons to make anyone happy, the second case of treats in the store is well round and rotates like the macarons.
According to McDonald, “the menu changes, but you can always expect it to include French macarons.”

Because of the ever-available macarons, my second visit I decided to take home some cookie sandwiches and a muffin. The muffin did not make it home.

I never eaten a muffin and expect to be totally wowed. Was I pleasantly surprised with the muffin from Mad Mac’s? Yes. Completely taken aback.

I state this without hesitation—the apple muffin at Mad-Mac’s was one of the most enjoyable muffins I have ever eaten. Large chunks of apple added into the batter make the finished muffin so moist it is almost sticky.

Somehow a super-fine and delicate cake crumble is created by their recipe. McDonald also mentions having a berry and mango filled muffin available as well. The addition of mango into a classic berry muffin highlights his modern take on his family recipes.

As for the cookie sandwich, like all of the other treats in the mountain of baked goods I tried, it was heavenly. Inside of two classic chocolate chip cookies you will find a slathering sweet silky icing. The Red Velvet Cookie Sandwich is a deep dark red cookie with coated with a white glaze and filled with a classic frosting.

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Finally, the case had a Magic Bar, which McDonald says has been extremely popular with patrons. It is created using graham cracker, coconut, chocolate and a few other things. “It’s a gooey coconut chocolate bar. It is glorious,” McDonald says.

McDonald plans to open a comic book shop in the back of the bakery. Which begs the question—why open a comic book store in a bakery?

McDonald elevated my wonder by saying, “Whenever I go into a comic book store it is almost a scary thing. It is a dark place with water dripping down the ceiling. I always wanted to have a high end comic book store.”

Patrons can expect the paper portion of the storefront to open its doors between March and April.

Original article can be found here.

Leoci’s is back in Savannah: Leoci’s Mercato Italiano

Leoci’s is back in Savannah: Leoci’s Mercato Italiano

There’s something about Savannah that keeps people coming back. Whether a multi-visit tourist, a student that comes back here to live after being away at college, or a soldier looking forward to their station at Hunter Army Airfield, the charm of Savannah seems to get a grip on folks from all walks of life.

Luckily for Savannah, there’s a name among those come-backers that you may recognize, and he’s brought back with him his incredible and locally famous Italian cuisine—Roberto Leoci.

If you’ve lived in Savannah for any length of time, the likelihood of you having eaten Chef Leoci’s food or seeing his sauces in the local Whole Foods on Victory Drive is pretty high.

Upon closing up Leoci’s Trattoria in 2016, Leoci wanted to do a bit of traveling. After going from New York to the Carribean and everywhere in between, Chef Leoci decided to come back to Savannah and open up a new restaurant—Leoci’s Mercato Italiano.

My very first question to Chef Leoci is—why come back? I should have been able to guess his response: Family is a huge part of Italian culture. As he held his son he smiled and said, “I came back to Savannah for my son Nico. It is my first child, and I was very excited and wanted to be part of his life.”

Be not confused, Leoci’s may have a new name and a new location, but much of the same food you knew and loved at Leoci’s Trattoria is reflected in some way on the new menu at Leoci’s Mercato Italiano.

Leoci told me that “the menu is very similar. Every Chef evolves and gets better and better. If you do it year after year, you get better and better. There are classic dishes I have been doing and they are more refined.”

Although the new menu is similar, yet refined, the new name Leoci’s Mercato Italiano is not. As you probably guessed, the Italian translation of mercato is market, and the new restaurant features just that.1X4A0218In the dining room you will find an entire wall filled with Leoci’s handmade and unique items to take home. Strawberry rhubarb jam and peach jalapeño jam are just a few of the unique creations stacked for sale.

Keeping with the theme of the neighborhood Italian market, Chef Leoci told me that the ingredients are sourced from the areas surrounding where we live, “Hunter Cattle, Vincent Baker Farms, Southern Swiss Dairy, and some stuff I go to the market and get.”

The dinner menu features almost any type of pasta you can imagine, yet every pasta dish is created with a bit of flare. You cannot go into Leoci’s Mercato Italiano and expect to simply see spaghetti and meatballs and lasagna. (But if that’s your thing, Leoci has you covered too.)

Almost every single pasta available is created by hand. Leoci explained the process:
“We have an extruder from Italy, and we extrude all of our pastas. The only pasta we do not do is the angel hair pasta. It is fun because you get to do any flavor you want.”

To me, this is what makes Italian food legitimate—if they make their own pasta, and the pasta is good, the dishes are going to be much more authentic, and “authentic” is a great word to describe these pasta dishes. Keeping with tradition, the recipe for the Italian restaurant’s pasta uses semolina flour unlike many versions which use all purpose flour.

The final result is a pasta that is slightly chewier, which is ideal to stand up to a coating of hearty sauce.“It is more al dente than people expect because semolina is a harder grain,” Chef Leoci told me.

If you cannot find something new on the menu or have already tried it all, I suggest going for a daily special. “My specials that I do are dishes that I work with my peers [to create] or [other] Chefs that I look up to. Some of the dishes are my take on what I learned from them.”

There were two pastas on the specials menu when I stopped in for lunch. A salmon orecchiette paired with a cream sauce and spinach, and pasta tossed in a red sauce and jammed with green beans and Hunter Cattle sausage.

I also asked Chef Leoci how he uses the beautiful giant red woodfire oven sitting in view from the dining room, his response was “there are only three pizzas on the menu because I use the woodfire oven for everything else.”1X4A0230The Brick Oven Olives and the beets in the Burrata Salad are just some of the items you will find on the menu that are charred in the woodfire oven.

During my visit, I tried the Margherita Pizza, a traditional Italian pizza made simply with fresh tomatoes, mozzarella, and basil. The crust was chewy on the outside yet tender inside, with a heavy char from its bake in the woodfire oven.

A huge amount of sweetness was lended to the dish from the tomatoes. As you bite into a slice the fresh torn basil cut through the richness of the cheese.

The Quattro Formaggi is a white pizza that is served with creamy mozzarella, nutty parmesan, tangy Gorgonzola, and delicate ricotta cheese over the top.

Finally, the last pizza on the menu is the Arugula e Prosciutto. Leoci’s version is created using a tomato sauce, mozzarella cheese, arugula, and sweet and salty prosciutto di parma.

Much like the rest of the menu, the dessert menu features traditional Italian desserts like cannoli and tiramisu but you can also find something like Leoci’s sinfully delicious chocolate layered cake.

So, if you’re in the Southside area and wanting some traditional, authentic Italian food, don’t forget about Leoci’s new spot in Twelve Oaks Shopping Center. The address may be on Abercorn Street, but when you walk in the doors, be prepared to be transported by the love and aroma to a quaint Italian kitchen in Sicily.

Original article can be found here.

 

How to Make Fish Stock

How to Make Fish Stock

This past weekend my husband and I hosted a dinner party. On the menu we had an entire grilled grouper stuffed with lemons and herbs. The fish was so large we had to chop off the head so it would fit on the big green egg.

What in the world can you do with a leftover fish head? Luckily, for Christmas I was given the newest James Beard cookbook Waste Not. The idea behind the book is to use your kitchen scraps instead of throwing them out. The idea to make my very first fish stock was a no brainer.

This recipe is truly easy. Once you see how easy it is, you will not go back to using store bought stock.

The best part is that you can make the stock then freeze it. One fish head makes a very large batch of stock, and there is no way you will be able to use it all immediately. I let my stock cool, then placed it in sealed containers and into the freezer immediately. I hope to post a yummy recipe using the stock I made very soon.

Read more about the book Here.

A few tips about making your own stock:

  • A fish head or the bones from one fish is enough for one batch of stock.
  • Remove the gills from you head, if you do not it will make the stock taste awful.
  • This recipe is more of a guide. You can throw anything into the mix: shrimp shells, different herbs, carrots, celery, etc.
  • If your finished stock is milky or cloudy you need to throw it out.
  • I will warn you, making fish stock will stink up your house for a bit.
  • Fish stock freezes extremely well and tastes exactly the same after freezing.

Cooling jar of strained homemade fish stock

How to Make Fish Stock

How to Make Fish Stock

Ingredients

  • 1 Fish Head
  • 1 Onion, peeled
  • 4 Mushrooms
  • 1 Tablespoon of Salt
  • 1 Small bunch of Thyme

Instructions

  1. Rinse your fish head well. Make sure all of the slime is off before using the head or your stock will taste bad.
  2. In a large soup pot put in the fish head and pour in enough water to submerge the head.
  3. Bring the water to a boil over medium heat. Once boiling, pour out the water.
  4. Place fresh water in the pot with the fish head, filling until the pot is 3/4 full.
  5. Place the rest of your ingredients into the pot.
  6. Over medium heat, bring the water to a low boil.
  7. Once at a low boil, reduce the pot to medium-low heat then simmer, with a lid on, for one hour.
  8. Strain the stock with cheese cloth once cooled.
  9. Use immediately or freeze until use.
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https://epicuropedia.com/2019/01/28/how-to-make-fish-stock/

The New Menu at The Diplomat Luncheonette

The New Menu at The Diplomat Luncheonette

The Diplomat Luncheonette has rolled out new and extended hours. But when I popped in last week to get a boat-sized sandwich for a semi-late lunch, I was thrilled to also find a new menu, new prices, and a new face behind the change.

The prices are small and the sandwiches better than ever, but the biggest change of all is the man behind the menu, former chef at the now-closed Our Daily Bread and experienced baker, Joshua Holland.

I’m saddened to see a Savannah staple close its doors, but as a foodie I’m excited to see a Savannah chef continue on with his work. What can be better than two of this town’s powerhouse sandwich shops combining forces?

My first question to Chef Holland is how he approached creating this new and improved menu for The Diplomat, Chef Holland tells me, “The current menu is a lot of what we were doing at Our Daily Bread Cafe and what The Diplomat was doing but with a more fun approach and some things that everyone can relate to.”1X4A9786Because Chef Holland is creating all of the baked goods for The Diplomat Lunchonette, they alone shine as some of the best things offered on the menu and for good reason.
Chef Holland tells me, “The baked goods we are doing here are mostly the favorites I was doing at Daily Bread, and some things we just come up with on the fly.”

The bread that encloses each sandwich is so expertly executed, it almost becomes the star of each of the walk-up’s creations.

Three varieties of Bahn Mi sit on the large menu board at home on the Luncheonette’s wall, pork, beet, and avocado. For those who have never experienced the joy of eating a bahn mi sandwich, bahn mi is a Vietnamese street food with a bit of French influence. The sandwich, that originated in Saigon, traditionally comes with pork, pickled vegetables, and cilantro all encased in a baguette.

I opted for the traditional pork version available on the Diplomat’s menu, and was not disappointed. I have sampled my fair share of traditional bahn mis and can spot a bad one from a mile away.

If you close your eyes while eating the Diplomat’s Pork Bahn Mi you can almost imagine yourself walking through a street market in Asia. Their pork version is the most traditional of the three available options.

Tender roasted pork lay underneath a bed of crispy pickled vegetables, green and spicy jalapeños and citrusy cilantro, the blanket is a cool yet fiery sriracha mayonnaise. Enveloping it all is Chef Holland’s remarkable baguette featuring its great chew and crispy crust.

For both the avocado and beet version, the pork is substituted with your choice of roasted beet or creamy ripened avocado.

On the other side of the continent—or menu—you will find the Cuban sandwich. It too is true to the classic version of the sandwich and features all of the right ingredients. Two types of pig, smokey ham and juicy pork, work together to coat your palate with a succulent pork bomb. To balance the piggy pair, kosher pickles cut through the fat and bright yellow mustard adds a bite.1X4A9767Let’s talk sides. The Diplomat’s new prices includes a sandwich and small side or a half of a sandwich and large side for only ten bucks. If you are smart, you’ll order more than one side. Not because you need a larger portion, but once you see the list of sides they boast, you won’t be able to select only one.

 

 

You should start with the Mac n’Cheese because as Chef Holland puts it, “We can’t seem to make enough mac and cheese to keep with with the demand. It’s made from scratch and has been a popular item for us.”

Do not expect to get that weird gelatinous block of baked mac and cheese found on a few too many Southern tables. The Diplomat’s Mac n’Cheese is a lake of creamy sharp melted cheese surrounds al dente pasta.

Chef Holland adds a tiny sprinkle of fresh grated cheddar to the top, which upon looking at it seems like a simple little garnish, but turns out to be one of the best parts of the entire bowl of Mac n’Cheese. His use of fresh, unmelted, cheddar gives the side item a bit of texture and second dimension of cheese flavor.

I will let you decide for yourself whether the Cheesy Grits or Mac n’Cheese are the better side; it was a task too large for me to accomplish.
First of all, how often to find grits with cheese already cooked in them on a menu. Second, Chef Holland adds the same care in composing and finishing the dish as he does everything else. So, my conclusion is The Diplomat’s grits stand up to any other grits around town.1X4A9786The final side I tried was their soup of the day, a turkey tikka masala soup. The flavor so deep and layered, it tasted as though it took hours to cook.

 

As to be expected the turkey layered within the soup was fall off your fork tender and balanced out the large amount of spices used to create tikka masala.
The store’s new hours means a breakfast is on the menu, but the late night hours are still the same. After hearing about the items featured on the late night menu, I have found myself looking for a reason to stay out and catch it.

The item that stood out the most was the Pigs-In-Blankets, so I had to find out how Chef Holland makes them. He explains, “Pigs in a blanket is an item that I made for Pinkies a couple of years ago for an event they were doing. I decided to make it fun and put them in our house croissant instead of the traditional dough they are usually found in.”

On the late night menu you will also find their Quesadilla, Grilled Cheese On A Stick, Thai Beef Tacos, and Pork Dumplings. You have until 2 am on Saturday.

Original article can be found here.

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

My latest Connect Savannah food feature on The Topiary Cake Design (I will post the article this week) reminded me just how much I love to bake. So this week I told myself I would get back into the kitchen and practice what I love.

I am not going to sugar coat it–I have been slacking in the blog/baking/cooking department. The holidays drained me, especially considering how much of an introvert I tend to be. I truly have no excuse considering my Christmas decorations and house have been cleaned since the day after Christmas. Truly, I have just been lazy.

Going back into the kitchen needed to start with a bang. I have been baking since I was young, so an intermediate pastry recipe would be a great challenge.

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For those who do not know the difference in pastries verses regular baked goods let me explain. Unlike cakes, breads, or other common baked goods, making a pastry refers to a very specific type of dough or baked item that is created using a sweet dough. For example, when you make a pie crust for a pie, you are making a pastry. Other common pastries include croissants, eclairs, macarons, profiteroles, tart shells, and Kouign Amann. The dough for making a pastry is commonly made with flour, fat, sugar, and water, which you can see is very different than the dough for making a bread. The tricky part in making a proper pastry comes with the type of pastry for which you opt—for example croissants require a process called lamination. Lamination is the folding in of cold butter to create layers. It takes many hours and proper technique to succeed.

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You may be asking, what the heck is a Kougin Amann? By far it is one of the most delicious pastries put on this earth. Originating in France, the time consuming bite sized croissant and brioche cross is made with a ton of butter, which is to be expected with a French pastry. The end result of folding cold butter into your dough (laminating), then slicing it, coating it in coarse sugar, and smashing it into muffin tins creates a sweet crunchy flaky palm sized treat. The best part, the technique of using a muffin pan leaves a large hole in the center of the pastry, perfect for filling your Kougin Amann with anything you desire.

My selection was salted caramel. The butter used to create the layers of your Kougin Amann bring saltiness to the pastry, so why not complement the overall flavor of the baked good by amplifying its qualities with a salty-sweet filling.

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I will warn you, this recipe is not for a beginner. It takes patience and love to get through the process. I do not want to discourage anyone from trying the recipe, I truly hope you are inspired, even beginners, to try this recipe out. The only way to learn is to try. I could probably fill a dumpster with the amount of baked goods I have thrown out due to trying. You have to start somewhere.

 

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

Ingredients

  • For the Salted Caramel:
  • 1 Cup of Granulated Sugar
  • ½ Cup of Heavy Cream, room temperature
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Salt
  • 1/4 Cup of Water
  • For the Pastry:
  • 2½ Tablespoons of Dry Yeast
  • 1⅓ Cups of Warm Water, do not exceed 105°F
  • 4 Cups of All Purpose Flour
  • 2 Teaspoons of Salt
  • 1¾ Cups Of Salted Butter, cold
  • 1 Cups of Granulated Sugar

Instructions

  1. First make your salted caramel.
  2. In a small saucepan, combine your sugar and water then stir to combine.
  3. Heat mixture over medium heat, do not stir anymore. Cook it until the mixture has turned a deep amber, approximately 10 minutes.
  4. Once cooked, turn of the heat of the stove and whisk in your butter, cream, and salt. Stir until the mixture is smooth and fully combined, then remove it from the stove.
  5. Set the caramel aside, covered, to cool while you make your pastry.
  6. In your stand mixer, combine your yeast and warm water. Allow yeast to bloom for approximately five minutes.
  7. Attach your dough hook, then add in your flour and salt. Mix on low until combined and a dough begins to form.
  8. Turn the stand mixer speed to medium, and mix for five minutes or until dough shapes into a smooth elastic ball.
  9. Tightly cover the bowl with plastic wrap and allow the dough to rise for twenty minutes.
  10. While the dough rises, prepare your butter block.
  11. Shape your butter into one mound, then shape and flatten the butter until it is a rectangle approximately 10x8 inches.
  12. Cover your butter in plastic wrap and place it back in the fridge to cool until you are ready to use it.
  13. Turn you risen dough out onto a lightly floured surface.
  14. Roll out your dough into a 16x10 rectangle. Place your butter block in the center of your dough.
  15. Fold the exposed edges over your butter as to completely enclose your block of butter. Next, roll the dough into a 18x8 rectangle.
  16. Fold your dough by thirds, like a letter, to start creating layers.
  17. Plastic wrap your dough, then place it in the fridge to allow the butter to get cold again. Let the dough rest for 1 hour.
  18. After the hour, place your dough back onto your floured surface and roll out into an 18x8 rectangle. Fold the dough again like a letter. Place the dough back in the fridge to let it rest for an 1 hour.
  19. Preheat your oven to 375 degrees Fahrenheit and prepare a 12 cup muffin pan by coating it in butter. Set aside the pan aside.
  20. Roll your chilled dough to a 17x13 rectangle, then slice off 1/2 inch from each end of the rectangle.
  21. Generously coat both sides of your dough with your 1 cup of granulated sugar. This will create the crunchy outside.
  22. Slice dough into equal 4x4 inch squares.
  23. Place each square into the center of each muffin cup.
  24. Fill each cup with approximately 1 tablespoon of your cooled salted caramel. Fold in the four corners of each square to meet in the center.
  25. Loosely cover the muffin pan and allow the dough to rise for another 20 minutes.
  26. Bake your dough for 25-30 minutes on the center rack.
  27. Once golden brown, remove from the oven to allow them to cool.
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Why Rhett has become my favorite new Savannah restaurant

Why Rhett has become my favorite new Savannah restaurant

River Street has commonly been a place many locals avoid because of the saturation of tourists. And though most locals love what tourism brings to the community, they love their own local watering holes more. 

Many days it seems as though there are more new buildings popping up than tourists roaming the streets of the Historic District. So it never comes as a surprise to see a shiny new hotel joining the ranks among the others in town.

A true surprise is to find a delicious new restaurant nestled inside one of the many downtown vacation spots, especially one that sits near River Street and will quickly become a new favorite for many locals.

Rhett, on the lower floor of The Alida Hotel, opened its facing doors only a few short weeks ago. Although there has been no official press release, the word has been that many locals already adore the beautiful restaurant. 

Director of Restaurant and Bars Arthur Sertorio sat down to chat with me before my meal, and explained the menu: “It is a pretty simple menu, it does not have that much selection but we really focus on the quality of the ingredients. All of the ingredients we get we get them from local vendors, and we are pretty proud of that. On top of that we make everything from scratch.”

The House Made Ricotta is a dish I have not stopped speaking about since the day I visited. In fact, I went back a second time to eat it before this article ran. 

Upon your first bite you can taste the care that was placed into creating this dish. ”We make our ricotta from scratch. We press and we filter the cheese, we add some Georgia olive oil, and some za’atar spices to it,” Sertorio elaborated as we chatted. 

Creamy is an insufficient term to describe the texture of the delicate homemade cheese. The delicate cheese gives way to the fresh grain flavor of the bread, resulting in a bite that taste as though you are sitting on the porch of a farmhouse.

Just as gentle as the cheese is the addition of za’atar seasoning—the appropriate amount is used so it does not overwhelm the flavors of the cheese and bread.

Luckily for patrons, the ricotta is featured on the menu two ways—for breakfast and as a starter. You can try this amazing dish no matter the time of day, and for breakfast you can expect the addition of seasonal fruit preserves. 

The Fried Cauliflower is Rhett’s homage to the south’s love of fried food, by elevating the fried dish through balance of flavors. The dish almost does not taste fried, but we Southerners can spot any fried dish from a mile away.

Sertorio summed up the dish perfectly: “We wanted to add something that is a little more refined. We have a cauliflower puree on the bottom and we add a lot of zest of lemon to fight the fatness of the dish.” You will also find a showering of briny fried capers which gives you palate a jolt of salt with each bite. 

The final starter I devoured was Rhett’s take on macaroni and cheese, the Macaroni Gratin. As someone who has made and eaten a shipping container’s worth of the staple Southern side, I can state with confidence that Rhett’s version did not disappoint.

“We did a lighter version of it [macaroni and cheese]. The Monet cheese is like a bechamel sauce…we made it the french traditional way, super light, and we add flavor with the thyme bread crumbs on top,” Sertorio told me in explaining the starter. 

As for the pasta, which may be the best part of the plate, it is made in house without eggs. Which also helps reduce some of the decadence, resulting in a more balanced dish. 

My favorite part of the menu, besides the food, is the use of the term Supper to  describe the entrees available after 5 pm, it is a wonderful nod to the southern touches added to many of the dishes. 

For Supper I recommend you step out of your steak or fish comfort zone and try the Celery Root Dumpling. The menu describes the dish as “country captain” flavors, which actually means the dish includes a coconut curry butter, Fresno chilis, pistachios, apple, and fresh parsley.

The celery root inside of the dumpling, which is more southern than Asian, adds a nuttiness to the finished dish. And although there are a ton of ingredients, every single one has a place in the dish, working together as one but still distinguishable as an individual element. I would call this entree magical. 

The most Southern dish on the entire menu is the Roasted Pork, a large portion meat and three. Juicy herb crusted slices of roasted pork sit atop a Stone Mountain sized heap of roasted fingerling potatoes, fresh jalapeños, and tender fermented collard greens. A large sprinkling of boiled peanuts, a thick cut slab of bacon, and a beef sauce is used to finish the dish.

To ferment the collard greens featured in the entre, leftover whey from the process to make the ricotta is used. As for the sauce, Rhett attempts to waste very little and uses caramelized beef scraps to create the gravy. 

I have not forgotten about the most important part of any meal—the drink pairings. The wine list was created by Sertorio, and features a well rounded yet concise group of wines.

“We try to go on the origin of the grape, so if you are going for Pinot Grigio we usually try to get the Pinot Grigio from Italy,” Sertorio told me. 

A homage to Savannah, the Savannah Smash is the cocktail on their list that I will order time and time again. Bourbon, rainwater Madeira, lemon, peach shrub, and a large bundle of fresh mint are combined to create the cocktail. The hint of peach is just enough to cut through the throat-grabbing flavor of the bourbon.

Original article can be found here.

Butternut Squash & Lentil Curry

Butternut Squash & Lentil Curry

Colder weather means throwing something in the crockpot before work, letting it cook all day, and coming home to a bubbly, home cooked meal. The preceding is especially true when your book club decides to host their monthly meeting at your house.

I can think of no better way to feed a bunch of hungry ladies than to prepare something that is quick and easy.

If you are like me, crockpot cooking can be difficult because there are so few dishes or variations of dishes that you can make in a crockpot—soup, roast, or chili seem to be the go tos.

I tested out this recipe a few weeks ago on my husband, so when my book club meeting was scheduled for my house I thought the recipe would be perfect. The most work this recipe requires is steaming some jasmine rice for the side.

A beautiful bowl of lentil and butternut squash curry

There is no added fat or meat, which results in a relatively healthy dinner. The base is made entirely of vegetables and a little bit of low sodium chicken stock. Low calorie cooking means more room for wine.

As the seasons change you can trade out the butternut squash for something more seasonal like mango or sweet potato. You literally throw everything into the crockpot the morning before your meal is planned, and let the lentils cook down with the vegetables until a thick creamy curry is created.

Just like you can switch out the vegetables that fill this curry, you can pick any of you favorite toppings to sprinkle over each finished bowl. I opted for cilantro and pickled onion, but the leftover seeds from the butter squash would have also been delicious roasted then peppered over the top.

Chopsticks sit besides this rice filled bowl of curry

Butternut Squash & Lentil Curry

Butternut Squash & Lentil Curry

Ingredients

  • 1 Butternut Squash, peeled, seeded, and cubed
  • 2 Cups of Red Lentils
  • 1 Pear, peeled and cubed
  • 3 Cups of Water
  • 1/2 of a White Onion, diced
  • 1 Cup of Vegetable Stock
  • 3 Tablespoons of Red Curry Paste
  • 2 Teaspoons of Garam Marsala
  • 2 Teaspoons Fresh Ginger, peeled and grated
  • 2 Teaspoons Turmeric
  • 1 Can of Coconut Milk

Instructions

  1. In a crockpot, combine all of your ingredients (except for the coconut milk) and mix together.
  2. Cook for 8 hours over low heat.
  3. Once finished cooking, pour in your coconut milk. Allow to cook for an additional five minutes to warm the milk.
  4. Serve finished curry over rice or noodles.
  5. Your choice in toppings is optional. Fresh cilantro, pickled onion, roasted squash seeds are great options.
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https://epicuropedia.com/2019/01/04/butternut-squash-lentil-curry/

Toasted Barrel

Toasted Barrel

I can’t think of two more delicious items than cheese and bourbon. Everyone (save a few picky eaters) loves rich, decadent flavors that deliver the paradigm of what Southerners have been taught that good food is supposed to be.

Luckily for Savannah, Michelin Star-trained Chef Thomas Ciszak felt the same. Last weekend marked the beginning of his ideal whiskey/cheese mash-up with the opening of the low country’s newest casual dining bar and restaurant—Toasted Barrel. Toasted Barrel is the creation of delectable food maestro Chef Ciszak.

As Chef Ciszak put it, “Toasted Barrel is an ideal place to enjoy a cocktail or a light meal, featuring fresh, [and] delicious ingredients.”

The location is perfect for locals and visitors alike. The artfully decorated restaurant sits on the corner of Oglethorpe and Montgomery, within the SpringHill Suites and just a short stroll from the new Cultural Arts Center.

If you have not figured it out by now, “Toasted” refers to the long list of toasted sandwiches and dishes available on the menu, and “Barrel” represents the over forty available high-end bourbons.

The stand out cocktail for me was the Smoky Deal—a bacon-infused bourbon-based mixture. Head bartender Jordan Sox explained how the insanely unique infused dark liquor is created:
“We take bacon fat and we take Four Roses bourbon, we put them together and we freeze it.”

The mixture is, of course, strained before it is used, and the final flavor tastes like the most concentrated (and delicious) maple bacon essence you’ve ever tasted. Overall the finished cocktail tastes like a smokey sweet bourbon dessert.

The recommended sandwich pairing is the Bacon Schmelz—because one can never have too much bacon in their life.

One Hot Cucumber is the ideal cocktail to balance the richness of each gooey cheese sandwich. Citrus forward and piney Hendrick’s gin is combined with fresh lime and light coconut water for a smooth and easy-to-drink companion that pairs well with a lot of Toasted Barrel’s rich, savory sammies.

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The Monkey Barrel was created by Sox for the grand opening of Toasted Barrel. “It is a variation on a daiquiri, but with overproof Jamaican rum, Four Roses bourbon, creme de banana, and fresh lemon juice,” Sox explained as I sat at the bustling and beautifully adorned bar.

The reason for the addition of bourbon into a rum drink is due to Toasted Barrel’s focus on bourbon, but the additive is not anything but complementary to the base drink.

As the name would suggest, the grilled cheese selection is robust. I am confident in saying there is a toasted masterpiece perfect for any toasty dairy connoisseur.

Chef Ciszak selected Auspicious Bakery bread to adorn each one of his cheese filled artworks, and as anyone who knows grilled cheeses knows, the bread is extremely important.

Starting at the very top of the list, the Classic Cheese grilled cheese sandwich is just as bold as any of the unique combinations listed on the menu. Often times the simplest dishes are the most difficult to execute well, but The Toasted Barrel has simplicity figured out.

A river of melted cheddar cheese flows between slices of buttery grilled Auspicious toasts, and the robust serving of cheese inside is created by the use of double the amount of cheese of one of their other sandwiches. Simple yet well seasoned, this rendition is the quintessential toasted sandwich.

Fluffy scrambled eggs, sweet sausage, and sharp cheddar cheese make up the Breakfast Melt. Any good cook or chef knows just how difficult a good scrambled egg is to perfect, yet Chef Ciszak has done so. The succulent eggs add moisture to the spiced sausage and salty cheese.

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My favorite was the Toast “Monsieur,” a grilled cheese upgraded with salty sweet maple glazed ham, ultra savory gruyere cheese, and tangy grain mustard. The grain mustard serves to add texture and cut through the richness of the ham and cheese combination.

I saved the Crispy Goat for last because it could almost be dessert. Fork tender roasted beets come layered with sticky fig jam, tart balsamic, and velvety chèvre cheese. Any earthy flavor of the beets were cooked away with the roasting leaving behind a delicate root vegetable that held up well to the sweetness of the fig jam. Chef Ciszak’s use of balsamic vinegar rounded out all of the sugary notes, while the smooth chèvre cheese brought the entire dish home.

If you do not end up trying multiple sandwiches, a side item or two accompanies any main dish properly.

I grabbed multiple servings of Toasted Barrel’s Hand Cut Fries, and I do not know which tasted better, the fries themselves or the sriracha mayonnaise accompanying them. The Belgian style fries, cut thicker than most, are pillowy on the inside, crisp on the outside, and speckled with just the right amount of salt. The mayonnaise was not too spicy, instead working to coat the mouth with silky savory taste of sweet vinegary pepper.

When you find the Tater Tots listed on the menu of sides, do not be fooled into thinking you will be served modest rounds of white potato. Chef Ciszak created his own version using sweet potatoes and parmesan cheese. Tender, tiny pillows of silky sweet potato are fried until they have an outer shell of crunchy goodness. The petite crunchy clouds are then served with salty and nutty parmesan cheese to balance it all out.

Finally, because what is a grilled cheese without tomato soup to dunk it in, the restaurant offers their San Mariano Tomato Soup accompanied with five spice croutons as a side item.

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Like any succulent homemade tomato soup, their version is thick with seasoning and spices visibly floating about the savory soul warming concoction. The five spices on the crouton only deepen taste of the vivacious dish.

Original article is here.

 

The Grey Market

The Grey Market

IT WAS only last month that Netflix announced that its award-winning documentary series Chef’s Table would feature local Savannahian and prized chef Mashama Bailey and her business partner John O. Morisano.

The episode, premiering next year, is set to tell the story of how the two created the Savannah’s The Grey, and how Chef Bailey is the first African American woman nominated for and a finalist in the runnings for the James Beard Award for Best Chef: Southeast.

Chef Bailey ventured all the way down to Savannah from New York after connecting with Morisano, the brain behind the revamp of the old Greyhound bus station that now holds The Grey.

It goes without saying that The Grey and the team behind The Grey have helped put Savannah on the culinary map—finally! Chef Bailey showcases local ingredients and culture while bringing in inspiration from global influences.

The Grey houses two seating areas, each with their own menu, yet both offering patrons one of those dining experiences that you don’t forget.

Morisano is also from New York, so the idea to bring Savannah a third concept from The Grey team originated as he sat at a lunch counter in his home state.

“I went to a place in Washington Heights, a Dominican lunch spot, and I was like Savannah needs something like this,” he told me as we chatted at a high-top in his bustling new store front.

After visiting the one-of-a-kind new location, I couldn’t agree more that Savannah had a hole that is now filled by The Grey Market.

The concept of The Grey Market is simple—part store with high quality food related products and part restaurant with a food counter where you can perch and eat your lunch. Morisano explained the concept to me perfectly:

“Everything about this is a little familiar to Mashama and me, sort of like the bustling lunch counter with people almost throwing food at you.”

As for the bodega side, the thought was to aid those that work downtown and may need to stop into a store to grab one or two items.

You can also forgo stopping in to grab one or two items you forgot to pick up for dinner, and grab an entire precooked dinner created by The Grey. The market offers grab-and-go dinners (for an extremely reasonable price might I add) that usually features a meat, two sides, and bread.

“We tried it on the first night and it sold out immediately,” Morisano said, referencing the popularity of the family meals. Some of the items Morisano and Chef Bailey are considering featuring with the take-away meals include baked pasta, pork tenderloin, whole roasted fish, meatloaf, ribs, and fried chicken.

“All of the products that are in the market we [the Grey’s team] use. When we were talking about dry pasta, there was only one dry pasta in [his] grandmother’s Italian kitchen. Everything is picked that way,” Morisano explained describing the process of selecting products available for sale in the market.

Modeled after a true New York food hall counter, the menu is divided into breakfast, after 11 a.m., 4 p.m. to close, and all day items. You will also find baked goods and fountain sodas.

Also, the bagels are a big deal. “They are straight up New York bagels. Our baker is from New York, from the same borough of New York City I grew up in,” Morisano told me. I asked Morisano about why they chose New York style bagels over the rest.

He said, “in a way we don’t have a choice, we are all New Yorkers and do not know any other kind of bagel.”

Keeping true to The Grey’s northern roots, lox is offered alongside the bagels that are baked fresh daily. Chef Bailey’s version of lox is beet cured and served alongside cream cheese, red onion, and watercress.

Every single baked good, available in the store and both restaurants, is baked in-house on the top floor of the new marketplace.

I was told by Morisano that their NYC, a bacon, egg, and cheese sandwich, is another menu item that is 100 percent authentic to the big city. A true NYC bacon egg and cheese is served on a kaiser roll, and not a bagel or toast like so many southern versions.

“One of the thing Mashama and I knew had to be on the menu was a New York bacon egg and cheese,” said Morisano after I mistakenly asked if their version was served on a bagel. He told me you can get the sandwich on a bagel, but the true New York way is on a kaiser.

The Sizzlin’ Smoky Pig is a sandwich, on the All Day side of the menu, based on one of the original menu items served at The Grey, the Sizzlin’ Smokey Pig. It was pork served sizzling in a cast iron skillet with a cracked egg on the top. The new version features smoked pig, pepper relish, and a fried egg all served on a kaiser roll.

I asked Morisano what he personally picked to feature on the menu:

“I was interested in seeing how Mashama could take some of the things we cooked over at The Grey and use that as inspiration for doing things here…I was really interested in connecting the DNA of The Grey with The Grey Market.”

The Grey Market has a list of approximately thirty wines that was curated by the wine and beverage director Caleb. Per Morisano, “there are more fun and big wines here, we are not limiting ourselves to the old world wines like The Grey.”

So far The Market has hosted a few impromptu wine tastings, and plan on hosting more at the standing counter.

Original article is Here.