Artichoke Squares

This is a recipe from one of the many Junior League cookbooks in my collection.  This one is called "Savannah Style" and I quote..."the emphasis is on simple but elegant food, well within the ability of the busy person who cares about graceful living and stylish entertaining, but who must accomplish it with less help than in days past."  Well, I do care about both of the aforementioned things but I don't have any less help than in days past...I've never had "The Help"!  (But we do strongly recommend you see the movie.)

You only need 8 simple ingredients to make this tasty side dish.  Or cut into smaller squares you can serve it as an appetizer.  First, you drain one 14-ounce can of artichoke hearts and cut these into small pieces.  Then chop one scallion and saute it in 2 teaspoons of olive oil. 

Then beat 4 eggs in a medium size mixing bowl.  Add the scallion to the eggs along with 8-ounces grated sharp cheddar cheese, 6 crushed saltine crackers, 2 dashes Tabasco Sauce; then add salt & pepper to your taste and mix this well.

Place this mixture in a greased 9-inch square pan.  Carefully place this into the oven and bake at 350 degrees for 25 to 35 minutes or until firm.  Allow to cool for 5 minutes before cutting into squares.

Full disclosure:  This pan of Artichoke Squares is NOT the one pictured above in the mixing bowl.  That pan was inexplicably dumped onto the open oven door and seared to the tiny window there.  My husband came from his upstairs office to rescue me!  He heard the alarm..."S***!" from the kitchen below.  And here is the real confession - while the Easy-Off was working its magic we went to Sonic for dinner!  Yes, we sat in his truck and ate burgers with Cherry Coke.

The next evening I was able to create this pan of Artichoke Squares and serve it for dinner.

Artichoke Squares

14 Ounces Canned Artichoke Hearts, drained
8 Ounces Sharp Cheddar Cheese, shredded
1 Whole Green Onion, chopped
4 Large Eggs
8 Saltine Crackers, crushed
2 Dashes Tabasco Sauce
Salt and Pepper, to taste
Preheat oven to 350 degrees. Cut artichoke hearts into small pieces. Saute green onion in small amount of oil. Beat eggs in a medium mixing bowl. Place green onions and all other ingredients in medium bowl with eggs and mix well.

Grease 9-inch square pan. Pour mixture into prepared pan. Bake for 20 to 30 minutes until firm. Cool for 5 minutes before cutting into squares to serve.

* May be cut into smaller squares to serve as an appetizer.

Servings: 8
Preparation Time: 15 minutes
Start to finish: 40 minutes
Serving Ideas: Great with Pork Tenderloin
Cuisine: Southern Home Cooking
Categories: Side Dishes, Vegetables
Source: Savannah Style - Junior League Cookbook

The Grateful Fed

http://www.rosebudatlanta.com/

Named in homage to Jerry Garcia's favorite guitar, Rosebud is our favorite restaurant to introduce our friends to on special occasions!  When we take folks out for a unique dining experience we like to take them somewhere they've never been and it has to be delicious.  After all, we have a reputation for knowing how to pick 'em!  And although we might be celebrating an anniversary or a birthday this is not a "special occasion only" restaurant.  In fact, it is a great neighborhood eatery (if you live in the neighborhood of Morningside) and if you don't...it is well worth the trip!  The service is always relaxed and friendly but not overly so. 

Chef Ron Eyester is the owner and his gregarious personality is reflected in his cozy restaurant.  The dining room is warm and inviting while the bar offers suitable seating for parties of 1 to 12.  There are even small private spaces to host an event if you so desire.  But the "event" we love the most at Rosebud is Monday Night Brunch.  Because there is nothing like breakfast for supper.  It is a known fact that pancakes taste better after dark!  We have taken 3 of our favorite couples to Monday Night Brunch at Rosebud to celebrate a happy occasion in their lives...

 When you visit Rosebud, you will be a "Fed Head" like all of us!

Now, we have also enjoyed lunch and dinner at this marvelous restaurant but our favorite by far is the brunch menu.  If you are not a fan of breakfast foods (what?) Rosebud also offers their regular dinner menu as well.  I believe the following photos might convince you...

Warm Mushroom and Country Ham Bruschetta

Peekytoe Crab Cake Benedict

Fried Chicken & Waffles 

All Monday night brunch features on this menu with a sense of humor!

(I think my photos are getting better...thanks, SARA!) 

When you go you must ask your server about...

The Big A#$ Biscuit!

(each Monday night this huge biscuit is stuffed with the freshest local ingredients the Chef can get)

Fried Green Tomato, Bacon & Egg Big A#$ Biscuit

Diners with us have also enjoyed the Bacon Cheeseburger Frittata (oh my!) and The Ultimate Pancake (really a pancake pannini filled with smoked bacon, sausage & scrambled egg - yes, indeed) and Joey Buttafuoco's Omelette (local Italian sausage, fried mozzarella, banana peppers & smoked tomato sauce - Manga!) 

And I love to have a Mexican Coke to accompany my meal...Coca Cola sweetened with cane syrup, instead of corn syrup.  This is the Coke from my youth!

Rosebud offers a selection of "grown-up sodas" as well as a varied choice of bottled beers.  And they have a reputation for their delicious Bloody Mary.  In fact, you can buy their housemade Bloody Mary Mix when you visit.  The bar staff here loves to use local ingredients in creative ways; such as housemade infuses (strawberry vodka), fresh pressed juices (carrot, lemon, cucumber) and surprising ingredients (maple syrup).  You will also find a small, somewhat obscure list of wines available by the glass or bottle.  We always find something new to try at a very affordable price.

 

Guy loves the Kobe Burger here, although he calls it the "Gus Burger"?  Evidently while Guy was attending the University of Virginia the most wonderful thing to eat in Charlottesville was a big, juicy burger with a fried egg on top.  Lately, we have noticed many restaurants offering their own version of a "Gus Burger" (of course you can have it without the egg - but why?)

Except for Saturday, each night of the week has a "Special."  I've already shared Monday Night Brunch in this post but you might prefer these:

•  Tuesday night:  Chopped Summer Salad (I'm sure Autumn will bring a new special)
•  Wednesday night:  Chinese Fried Chicken & Rice (Guy enjoyed this one)

• Thursday night:  Spaghetti & Lobster Meatballs
• Friday night:  Peekytoe Crab Cakes
• Sunday night:  Local Pasta & Sunday Gravy and Bottomless Chianti

As for lunch, this is a great place to meet our friends that live on the south side of the city.  (Thanks, Cindy D!)  Rosebud's lunch menu includes $14 Blue Plates that mimic the nightly specials listed above, with the addition of an Oyster Po'Boy on Mondays.  Sorry, I don't have photographs of the 2 other "favorites" on the menu; you will just have to take my word for it...or Scott's, that the Mussels (with Champagne-Orange butter and fresh herbs) & Housemade Fries are delectable and the Buttermilk Fried Springer Mountain Chicken is delicious as well.

Am I forgetting something?  Oh, yeah...dessert!  I think it's worth the 35 minute drive to Rosebud just for the Chocolate Pudding...seriously!  Fortunately there are lots of other wonderful things to eat and drink here so I don't have to make the trip just for pudding, but I would!

Scrumptious housemade chocolate custard topped with butter brickle and a dusting of powdered sugar!  And if you are one of those rare people who does not care for chocolate (again I say...what?) there are plenty of other simply delicious desserts like Cream Cheese Pound Cake, Drunken Cherry Bread Pudding or Mexican Coca Cola Cake!  There is even an exclusive ice cream flavor made for Rosebud by High Road Craft Ice Cream in Roswell:  Chocolate-Peanut Butter & Pretzel...I would not make this up!

Of course, you will NOT be surprised that Rosebud rates:

4 slaps of table = Very Enjoyable!

You will want multiple visits!

Details for you:

Rosebud

 1397 N. Highland Avenue Atlanta, GA 30306
404.347.9747

Dinner is served from:

5:30pm to 10pm
Monday – Thursday

5:30pm to 11pm
Friday & Saturday

5:30pm to 9:30pm
on Sunday

Brunch is served from:

10am to 3pm
on Saturday

10am to 4pm
on Sunday

5:30pm to 10pm
on Monday

Reservations

Marinated Asparagus Salad

This recipe has been a KEEPER (and a favorite of our first grandson) for several years.  You probably won't believe that it comes from Paula Deen of the Food Network.  After all, it is a vegetable and low calorie!  But look closely and you will see the mayonnaise dipping sauce on the side...yep, that's Paula's. 

This is a great way to serve asparagus.  It is a must have at our family table for Easter Sunday dinner.  Since it is served cold, I love to contribute this dish when invited to someone's home for a meal.  Only 20 minutes prep time and an overnight marinade makes this recipe easy to work into your cooking schedule.

First, you steam one bunch of asparagus that has been trimmed.  I LOVE my asparagus pot!  Tall and slender just like good asparagus, this pot has its own steam basket inside which hooks on the side for easy draining.  I like to steam the asparagus for 7 minutes...but suit yourself.

Once the asparagus is drained, layer the spears in a shallow, glass baking dish.  Sprinkle each layer with tarragon leaves, freshly ground black pepper and garlic salt.  Prepare one package of Italian salad dressing mix according to the directions on the envelope (reserve 1 tablespoon of dressing to mix with the mayonnaise) and pour over the layered asparagus.  Finally, pour 1/4 cup of tarragon vinegar over the asparagus.  (This is the magic ingredient!)

Cover and refrigerate overnight.  Serve the marinated asparagus on lettuce leaves with the seasoned mayonnaise on the side for dipping.  Delicious "aspara - goose" as our grandson would say!

 Marinated Asparagus Salad

1 Bunch Asparagus, trimmed and cooked
1/2 Teaspoon Dried Tarragon Leaves
Black Pepper
1/2 Teaspoon Garlic Salt
1 0.7 Package Italian Salad Dressing Mix, prepared as directed
1/4 Cup Tarragon Vinegar
Lettuce Leaves
Mayonnaise

Drain the asparagus and layer it in a shallow, glass baking dish. Sprinkle each layer with tarragon leaves, pepper and garlic salt. Pour salad dressing and vinegar over the asparagus. 

Cover and refrigerate overnight.

Serve chilled asparagus on lettuce leaves. Top with a dollop of mayonnaise flavored with a little of the dressing.

Servings: 6

Preparation Time: 15 minutes
Start to finish: 10 hours
Notes: Excellent side dish for Easter!
Serving Ideas: Use decorative tongs to serve on a buffet.
Cuisine: Celebrity Chef Recipes
Categories: Salads
Source: Paula Deen - Food Network