Lunch in our Village

http://ficklepicklecafe.com/

In our village of Roswell, there is a wonderful cafe in a Victorian cottage built in the late 1800's.  (Now this a good use for a historical building!)  The Fickle Pickle offers old-fashioned Southern dishes with a modern twist.  And you can enjoy all of these comfort foods in a down home atmosphere...(really, it was someone's home long ago).



You need to know that this is an extremely popular place for the "ladies who lunch" and unless you go early (11 am) or late (2 pm) you will wait in line for the counter service here.  (Not to mention a parking place.  Park at Founder's Hall and use an orange flag to cross the street...just like Ketchum, Idaho!)  With that being said, the staff here handles a lunch rush effectively and cheerfully; besides it is definitely worth the wait.  The menu pictured above is available all hours of the cafe.  As for dinner, Fickle Pickle adds on gourmet burgers and mac-n-cheese bowls.  (See below)  Notice on the menu board the ratings for the burgers.  They use napkins; I use slaps of the table!

And did I mention the homemade desserts?

Guy is torn between the Frosted Oatmeal cookie and the Red Velvet cupcake...while the Chocolate Ginger cookie (made with fresh ginger) is my favorite.  But before dessert, you have to eat a good lunch!  (At least, that's the rule for our grandsons.)

And believe me, this is a very good lunch.  I enjoyed a Brie BLT - brie cheese, bacon, arugula, tomato jam, onion, arugula & basil mayo on grilled sourdough bread.  Yes, indeed...with a Caesar salad on the side.  Guy had the special sandwich of the month, a Philly Cheesesteak...which besides the thinly sliced beef included grilled peppers and onions with mayo and provolone cheese on a Hoagie roll.  Of course, I had Sweet Peach Tea with my lunch.  The signature dish at Fickle Pickle is Fried Cajun Pickles.  You will not be able to eat just one...(if you like pickles, that is) and they are served with Creole Remoulade Sauce for dipping.  (SLAP THE TABLE GOOD!)

We sat inside one of Fickle Pickle's cozy dining rooms.  Most patrons prefer the charming patio (we're in Atlanta, after all) but we honestly don't get the fascination with outdoor dining.  All the artwork in the cafe is on loan from local artists and for sale.

A note to parents: Fickle Pickle has a nice menu for the "Little Gherkins."  (The owner, Andy Badgett and his wife have 5 kids!)  And the kids eat dinner for free on Tuesday nights.

And The Barn at Fickle Pickle is available for special events.  We hosted our Leap Year Anniversary Party here.  The staff was incredible and turned the place into a "Sweet 16 Diner" for our themed party.

Fickle Pickle makes our list of Best Bunch for Lunch and receives:

4 slaps of table = Very Enjoyable!

You will want multiple visits!

When you go, be sure to sign up for the Loyal Pickle Club Card and tell them you read all about it on:

http://compleat.blogspot.com/

Details for you:

The Fickle Pickle

1085 Canton Street

Roswell, GA  30075

770.650.9838

Monday  11am - 3pm

Tuesday - Saturday  11am - 9pm

Closed on Sundays

Spaghetti & Cheese

This recipe is more than a "KEEPER" - it's a family heirloom!  My sister, Mary, tells me this recipe from our mother's handwritten cookbook, was passed to Mom from her longtime friend and Mary's godmother.  Growing up, we called it "Macaroni & Cheese."  And I suppose it is mac & cheese with ITALIAN style!  My baby sister also says that if you change just one thing about a recipe - then it is yours!  So, I've changed the name to the appropriate pasta and added the Italian blend of cheeses.  So, according to Mary - this recipe is now mine!

Spaghetti & Cheese is an excellent side dish and complements almost every entree I serve. But we like it as the main course with a Caprese Salad on the side.

 

Don't you just love a recipe with a simple list of ingredients? You might even have everything in your pantry right now.  The first step is to preheat your oven to 350 degrees (and you can start at 4:58 in the afternoon, but it is not required).  Then you deal with the cheeses.  You will need 16-ounces of sharp cheddar and 8-ounces of Italian cheeses, such as provolone, asiago and romano.  It will take you about 20 minutes to grate it yourself.  (Full disclosure - I have used the grated cheeses in a pack from Sargento.  I saw you roll your eyes!)  And you will need to mince a large clove of garlic.

Next, cook an entire 16-ounce box of angel hair pasta according to the package directions until

al dente.  Yes, I add a little salt and olive oil to the boiling water.  (I love my "spaghetti pot" with its very own colander!)

 

Lightly spray a 9 x 13 baking dish with olive oil and spread a handful of shredded cheddar cheese on the bottom of the dish.  (My favorite dish is Le Creuset - purple, of course!)

While the pasta is cooking, bring 3 cups of whole milk to a slow boil in a saucepan on your stovetop.

(This is the magic ingredient for this dish!)

Once the pasta is cooked and completely drained, pour spaghetti into baking dish on top of cheese.

(How do you like my oven mitts from State # 11 - Hawaii?)

Add the minced garlic and remaining cheddar cheese (except one handful for the top).  Then add the Italian blend of cheeses.  Use 2 forks to toss spaghetti and cheese until combined.

Pour boiling, hot milk over the top of the spaghetti-cheese mixture.  Use the back of a large spoon to press down until the mixture is basically level in the dish.  Top with the remaining handful of cheddar cheese.  (This makes the beautiful golden brown color.)

Bake in your pre-heated oven for 30 minutes. (If refrigerated, this may take 40 minutes to bake.)  To cut and serve in nice squares, allow the Spaghetti & Cheese to cool for 7 to 10 minutes before taking a knife to it.  (If you don't wait, you will be eating "soupy" spaghetti & cheese - NOT that there's anything wrong with that!)

Each December, our neighborhood hosts a Holiday Walkabout and this was my contribution in 2010.  The dish was a huge hit and now I have finally published the recipe for all of those who asked. (Sorry for the delay - I was gardening!)

And this is how to make our favorite version of a Caprese Salad:

Slice one pint of ripe grape tomatoes in half (I use a steak knife).  To the tomatoes add fresh mozzarella (I love to use Bocconcini - "Little Mouthfuls," also sliced in half).  And then comes the fresh basil.  Thanks to Rachael Ray, I "chiffonade" the basil!  Toss these three with salt, pepper and balsamic vinegar.  Perfectly delicious complement to the Spaghetti & Cheese!

Thank you Sara & Shelley for your inspiration!

Spaghetti & Cheese

  

1 16-ounce Package Angel Hair or Vermicelli Pasta
16 Ounces Sharp Cheddar Cheese, shredded
8 Ounces Italian Blend Cheese, shredded
1 Clove Garlic, minced
3 Cups Whole Milk

Preheat oven to 350 degrees. Cook pasta according to package directions, until al dente.

Lightly spray a 9 x 13 baking dish with olive oil cooking spray. Spread one handful of cheddar on bottom of dish. Bring milk to a slow boil in saucepan on stovetop. Once the pasta is completely drained, pour into baking dish on top of cheese.


Add garlic and remaining cheeses on top of pasta, saving a handful of cheddar for the top.  Toss to combine with 2 forks. Pour boiling hot milk over top of spaghetti-cheese mixture. Using the back of a large spoon, press down mixture until level in dish.  Top mixture with remaining cheddar cheese.


Bake for 30 minutes. Allow to cool for 7-10 minutes, before cutting into squares. Serve warm.


Servings:  16
Preparation Time:  20 minutes
Start to finish:  50 minutes
Notes:  The leftovers reheat well in microwave.
Serving Ideas:  Great side dish or main course, especially in winter! 
Categories:  Great Side Dishes, Main Dishes, Party Foods
Source:  Anna Vance



Land of Enchantment with Food

Chama River at the Flying S Ranch

In May 2010, we visited State # 31 in our alphabetical tour and we would like to say Muchas Gracias to the warm, friendly people of New Mexico.

Let me tell you about the delicious experiences of dining in this state.

 

First, New Mexican cuisine is NOT smothered in cheese and sour cream, so the flavors of the chiles, corn and meats can really be savored. And there are few things more New Mexican than an Enchilada. You can order red or green chile, (pronounced - chi- lay; they will correct you) or "Christmas" - half and half. Sauces are rich, seasoned with ajo (garlic) and oregano. And they are served with frijoles (beans), posole (hominy) and sopaipillas (fried bread).

Frommer's Travel Guide for this region describes the trend of "Creative Southwestern" cooking as chefs creating dishes that incorporate traditional Southwestern foods with ingredients not indigenous to the area. We describe it as..."phenomenally delectable!"

Nestled among the dozens of "art" galleries along Canyon Road are many fine restaurants. We give our highest recommendation to 2 of them:

Geronimo
Guy loved the Escargot!

http://www.geronimorestaurant.com/

The Compound

Have the Buttermilk Roast Chicken!

http://compoundrestaurant.com/

Awesome food in serene settings!

Graham's Grille in Taos is truly a dining destination; I mean this place is reason alone to visit!  When you go, you must have the El Pequeno Baked Macaroni & Cheddar Cheese with mild green chile and hickory smoked bacon...SLAP THE TABLE GOOD! And they have Graham's Famous Burgers; our favorite was the Middle Eastern Lamb Burger.

http://www.thefayway.com/dining/index.php

Following is a list and short review of other restaurants we enjoyed in Santa Fe:
(I have included a link, in case you are ready to make reservations!)

Anasazi Restaurant
Delicious meals right inside our hotel. Try the Chicken Nachos and Prickly Pear Margarita!

http://www.innoftheanasazi.com/dine1.cfm

O'Keeffe Cafe
Next to the museum. Have the Boudin sausage special of the day!

http://www.okeeffecafe.com/

Santacafe
2 blocks from our hotel. Try the Shitake & Cactus Spring Roll w/ Southwestern Ponzu!

http://www.santacafe.com/

The Shed
Steps from the Cathedral. Best Enchiladas...ever!

http://www.sfshed.com/home.html

http://christdesert.org/

Aqua Santa

And we saved the best for last! Aqua Santa is a tiny one room restaurant. It has a cool layout with a kiva fireplace in the corner and a big table of breads and wines in the middle. Across the "living room" of tables is the fully visible countertop kitchen...dinner and a show! The chef and owner, Brian Knox, is a devotee of the Slow Food philosophy...go prepared to spend the evening savoring excellent food. On the excellent wine and beer list, Guy found - Monk's Ale, Draft - made by none other than the monks at the Monastery of Christ in the Desert. 
(We didn't see that when we visited!)

We enjoyed 3 delicious courses. Guy loves a Caesar Salad and he says this was one of the best he's ever tasted. I started with Pan Fried Oysters with Aged Balsimco and Watercress...Oh My! Second course, Guy ate Oven Baked Wild-Caught Salmon with French Lentils and Tapenade and for myself - Endlessly Braised Shepherd's Lamb with Deep Fried Leeks...(I never want to eat lamb again, unless it is this!) And the perfect ending...Buttermilk Panna Cotta or Chocolate Mascarpone Parfait...I am not kidding!

In warmer months, request a table on the patio and dine under a huge, leafy cherry tree. This was a perfect way to end our tour of...

New Mexico - State # 31!

Aqua Santa was complEAT heaven!

5 slaps of table = Extraordinary!
YES...YES...YES...YES...YES!

Details for you:

Aqua Santa

451 W Alameda Street

Santa Fe, NM  87501

(505) 982-6297

Lunch:  Wednesday - Friday

Dinner:  Tuesday - Saturday

4th & Swift for their 5th

Five years ago our son, Andrew married this lovely lady, Shelley.  To honor their anniversary we took them to dinner at one of our Top 5 - Atlanta Dining Destinations...4th & Swift.

As you will notice in this photo, the dining room of the restaurant has an urban industrial look.  Interestingly, this building was once the mechanical room for Southern Dairies.  4th & Swift is certainly a "higher purpose" for this place with humble beginnings.  (And now do you get the music?)  It's also quite a drive from our home (my husband likes to say he's "Driving Miss Lizzy")...and trust me, it is definitely worth the trip!

The restaurant is located in the Old Fourth Ward which was created in the 1870's under the old city ward system.  Although city government moved from wards to districts in the 1950's, for residents the neighborhood name remains a source of pride.  The Old Fourth Ward is famous as the birthplace of Dr. Martin Luther King as well as the location of Ebenezer Baptist Church and the Sweet Auburn District.

http://www.4thandswift.com/

We started our evening with delicious cocktails, wine, beer and the most wonderful yeast rolls.  4th & Swift has a reputation for their excellent selection of seasonal specialty cocktails.  I admit that I haven't enjoyed every one I've tried here but on this particular evening my drink was amazing.  (So, I had 2!)  Pictured above left in the flute glass, this drink was called "Nervous Bride."  A delightful concoction of Vodka, Cocchi Americano, Raspberry Syrup, Kumquat Tincture and Prosecco.  Guy really enjoyed a craft beer called Stone Indian Pale Ale ("huge Hop aroma and flavor with a long, crisp finish - 6.9% alcohol") while Andrew ordered his usual (Maker's and Coke).  In her life before full-time motherhood, Shelley worked in the wine industry, so she enjoyed a Mauritson 2009 Red Zinfandel, from Clay & Carrie Mauritson's winery...a vintner she actually knows.

                                                                                 

"Three Little Piggies"

                                                                                        

This is the signature dish from chef/owner Jay Swift and my dinner for the evening.  I mean, what could be better?  Pork, prepared 3 ways (pork belly, sausage and tenderloin) served on a bed of creamy grits with pickled grapes, baby spinach and chicharron "popcorn."

(I intend to try something new each time we dine here...maybe next time.) 

This is an extraordinary plate of culinary delight!  

The offerings from the kitchen change daily, weekly and seasonally based on the quality and availability of ingredients and seasonal tastes. Highlighting the current menu are favorites such as:  "Kippered" Wild Salmon, Tybee Island Shrimp Ceviche, Pan Roasted "Poulet Rouge," and "Three Little Piggies."  Their website states that each day the menu is set at 4:00 pm and invites you to call after that for the evening's menu. 

Wood Grilled Harris Ranch NY Strip



I admit my "low light" photography needs some work; but I believe you can see enough in these photos to know we all had a marvelous meal without a single culinary misstep. 4th & Swift offers two menus at dinner: a Market Menu and a Seasonal Menu. Guy's NY Strip was from the Market Menu. He declared it "perfectly prepared." And it must have been delicious because my husband ate the turnip greens and grilled ramps! And all of this was resting on a bed of Sea Island Red Peas with Harissa.

 

Wood Grilled Grass Fed Bistro Steak

Bramlett Farms Rainbow Trout

The "Bride & Groom" ordered from the Seasonal Menu partaking in the Rainbow Trout and Bistro Steak.  Shelley's trout was served with herbed gnocchi, fava beans, pea tendrils, garlic chips and a warm vinaigrette of fines herbs.  I think this was the most EYE-pleasing plate at the table.  Andrew's steak was leaning on a Valdeon blue cheese-potato "truffade" topped with butter poached baby carrots and a balsamic jus.  (SLAP THE TABLE GOOD!)

The restaurant offers Small Plates and Large Plates on both of their menus.  On this particular evening we skipped the small plates in order to indulge in the incredible desserts here.  But on other visits we have enjoyed delectable soups (Chilled English Pea) and Heirloom Tomato Salads...(grown right on the patio!)

Dessert Selections

Would you believe these dishes are so delicious their "aura" blurred the photos?  It's possible!  Just wait until you try them before you judge my photos.  On the left, Guy had the "Chocolate Nest"  (Valrhona 64% Chocolate-Pistachio Ganache, Mango Sorbet and Chocolate Crumble.)  Center is Shelley's "Hot Date" (warm English Sticky Toffee Pudding with Sweetened Mango Cream) and on the right, Andrew had "Sugar Daddy" (Valrhona Caramelia Cream Cake, Hobbs Bacon with Founder's IPA Ice Cream.) 

And I saved the best for last...

Duck 'N Donuts

La Belle Farms Foie Gras Ice Cream, Roasted Strawberries, Vanilla Creme Fraiche with Donuts

You know the saying "Don't knock it until you've tried it"

I think it comes from Foie Gras Ice Cream!

(Honestly, it tastes like the richest, creamiest vanilla ice cream...EVER!)

Our compliments for these innovative and delectable desserts to:

Pastry Chef Chrysta Umberger

The only drawback to our evening was the service.  Our waiter was an "over-server" and his efforts were annoying.  I am not amused when a server touches me...after all we've only just met!  On a related note, it must have been a very busy night in the kitchen.  On all of our previous visits Chef Jay Swift has visited our table; but not this one.  (I am always impressed when a chef takes the time to greet their guests.) 

So you will not be surprised to know that ...

http://www.4thandswift.com/index.htm

4th & Swift rates:

4 slaps of table = Very Enjoyable!

You will want multiple visits.

(Awkward service will cost you!)

Details for you:

4th & Swift

621 North Avenue NE

Building B

Atlanta, GA  30308

678.904.0160

Sunday Brunch 11:00 AM until 2:30 PM
Sunday Dinner 5:30 PM until 9:00 PM
Monday – Thursday 5:30 PM until 10:00 PM
Friday & Saturday 5:30 PM until 11:00 PM

Reservations

Beef Braised in Red Wine

Presenting our

"3rd Course" - COOKING AT HOME

Although you might think we are always in restaurants, we do eat at home...occasionally.  Throughout our 19 years of marriage we have had a deal.  I do the cooking and Guy does the cleaning.  (And I do NOT use every pot and pan in the house - but I will if he keeps complaining about it!)

After all, I have to do something with the 81 cookbooks I've collected.  For several years now I have followed a simple plan; each week I take 2 cookbooks off the shelf and choose one recipe in each.  We head off to the grocery store to gather the ingredients for my cooking "experiments."

These culinary trials have their own rating system.  If the new recipe is a success - it's a "KEEPER."

If either one of us decides the recipe is a failure - it's the "RECIPE THAT SHALL NOT BE NAMED."

This particular recipe was found in an out-of-print Weight Watchers book called:

New 365 Menu Cookbook. 

(1996)

Like most cooks, I have adapted the recipe to suit our tastes and kitchen equipment; but it remains a KEEPER.

In a large pot or French oven (Le Creuset is my favorite - purple, of course) heat 1 tablespoon + 1 teaspoon olive oil over medium-high heat and add 4 cups coarsely chopped onions.  Cook, stirring frequently; 8-10 minutes until onions are golden brown.  The fragrance will be wonderful.

Add 4 cups coarsely chopped carrots and 1 clove of minced garlic.  Cook stirring frequently; 5 minutes, until carrots are tender.  Adding garlic just improves the fragrance.

Sprinkle a 4-5 pound eye round roast with 1/4 teaspoon salt and black pepper to taste.  Add roast to vegetable mixture and cook, turning beef frequently; 8 minutes or until brown on all sides.

Add 1 cup dry red wine, 1 bay leaf, 1 teaspoon dried oregano leaves and 1 teaspoon dried thyme leaves to beef-vegetable mixture; bring liquid to a boil.  Reduce heat to low; simmer, covered turning beef occasionally.  Add water, one tablespoon at a time, to keep beef from sticking for 1 1/2-2 hours, until beef is cooked through and very tender and liquid is thickened.  If you rolled your eyes at the thought of using dried herbs; feel free to substitute fresh ones.

Remove beef from heat and let stand for 10 minutes before slicing.  Remove and discard bay leaf.  (Oddly enough...the camera lens fogs up when shooting a photo of steaming hot food!)

Slice beef and serve topped with vegetable mixture.  Mashed potatoes and broccolini make excellent side dishes.  ALWAYS cook with wine that you enjoy drinking!  This time I cooked (and drank) with a 2008 Cabernet Sauvignon from Meridian Vineyards in Napa, California.  Its notes of black cherry, currant, vanilla and spice are clean and straight forward.

 

http://www.meridianvineyards.com/index.cfm

Beef Braised in Red Wine

1 Tablespoon + One Teaspoon Olive Oil
4 Cups Onions, coarsely chopped
4 Cups Carrots, coarsely chopped
1 Clove Garlic, minced
1 4-5 Pound Eye Round Roast
1/4 Teaspoon Salt
Black Pepper, to taste
1 Whole Bay Leaf
1 Teaspoon Dried Oregano Leaves
1 Teaspoon Dried Thyme Leaves
1 Cup Dry Red Wine

In large pot or French oven, heat oil; add onions. Cook over medium-high heat, stirring frequently; 8-10 minutes until onions are golden brown. Add carrots and garlic; cook, stirring frequently, 5 minutes, until carrots are tender.
Sprinkle beef on all sides with salt and pepper; add to vegetable mixture. Cook, turning beef frequently; 8 minutes, until brown on all sides.
Add wine, bay leaf, oregano and thyme to beef mixture; bring liquid to a boil. Reduce heat to low; simmer, covered - turning beef occasionally and adding water to keep beef from sticking, 1 1/2-2 hours, until beef is cooked through and very tender and liquid is thickened.  Remove from heat; let stand 10 minutes. Remove and discard bay leaf.
Slice beef and serve topped with vegetable mixture.

Servings:  8
Preparation Time:  30 minutes
Start to finish:  2 hours
Notes:  This is a one-pot meal. 
Serving Ideas: Great with grits or potatoes as a side dish.
Cuisine: Southern Home Cooking
Categories:  Beef, Main Dishes
Source:  Weight Watchers - New 365 Day Menu Cookbook