Funny, Clever, Insighful!

It's not often that I read something where I get the feeling the writer was conjuring me. And, not only was she conjuring, she was also putting my very thoughts down on paper---or in this case into a blog---with such great cleverness, humor and aplomb. 

The Saucy Server is written by a talented lady who reports that she's been a server in Atlanta---in places high and low---for ten years. I laughed out loud the first time I read this blog. I immediately recognized the surly customers, oddball characters and ".....the strange and wonderful idiosyncrasies in our industry of serving people."  

Check it out...... The Saucy Server

Time To Make The Biscuits

Something came over me the other morning. I was craving fresh flaky hot biscuits covered in oozing melty butter and a good drizzle of honey. I decided to make some, not from a mix, from scratch.  Flour, water, milk, a little sugar and baking powder. The recipe I found seemed easy enough and it was, sort of.... until it came time to scrape the batter out of the bowl.

Someone please clean up this mess

Will they be edible?

Baked, golden, not so pretty

It was a sticky gooey mess. I plowed ahead anyway. Dusted in more flour, tried not to man-handle the dough too much. Cut and on the cookie sheet, the biscuits were looking a little ragged. I baked them anyway and they were---surprise, surprise!---flaky, light and surprisingly good. Just the same, I will definitely need more practice.

Ready for eating

Flaky Biscuits

 makes about 8

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 tablespoon sugar

1 teaspoon Kosher salt

5 tablespoons cold, good quality unsalted butter

1 cup whole milk.

Method

Preheat oven to 425 degrees

*Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. 

*Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs.

*Add milk and pulse until it forms a rough ball.

*Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. 

*Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

*Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

*Place biscuits on a parchment (or silpat) covered sheet pan and bake until golden brown, approximately 10 to 15 minutes. 

*Serve warm.

Southern Biscuits Need Southern Honey

Chocolate, Ice Cream and Margaritas

There are some wonderful stores and restaurants tucked away and off the beaten path in and around Atlanta. I love shopping these places. They're special gems that I like to think only I know about. 

is a candy store sitting across the street from the Chamblee (GA) Marta station. Actually, candy store does not do Maison Robert justice. It is more a confiserie-pâtisserie, an elegant old world shop offering fine hand dipped candies and beautifully decorated pastries. 

The sweet treats are all the work of a fourth generation, French trained confectioner. Choose from a case filled with perfectly luscious little bites or make a selection from their many beautifully wrapped gift box assortments.

I fell in love with the adorable marzipan critters. (Actually, anything marzipan will send me swooning.) They tasted as good as they looked. You can also find delicate pastel macaroons, fruit tarts, black and white mousse and Sachertorte. 

For those of you who want to learn the fine art of candy making, Maison Robert also offers classes.

Maison Robert Fine Chocolates 
 5256 Peachtree Road, Suite 110, Atlanta, Georgia 30341 |
(770) 454-6442 | (800) 782-3249

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When it's hot and steamy in Atlanta and I'm craving home made frozen goodness, I head for the Frosty Caboose. An old railroad caboose parked on unused track takes pride of place along Chamblee's  (GA) antique row. It also anchors a site adjacent to the summertime Saturday Farmer's Market.

The Menu:  

Floats, Malts, Shakes, Sundaes, Cups and Cones 

Frozen Doggie Treats 

Ice Cream, Sorbet, Sherbet, Frozen Yogurt, Gourmet light

The Flavors: Vanilla, Chocolate, Green Tea,  Black Cherry, Coffee, Cookies and Cream, Pistachio, Mint Chocolate Chip, Peach, Butter Pecan, Superman, Birthday Cake, Rocky Road, Coffee Almond Fudge, Chocolate Chip Cookie Dough.....

The Toppings: Sprinkles, Heath Bar Pieces, Chocolate Chips, Rainbow Nerds, Chocolate Cookie Crunch, Reese's Pieces, M&M's, Peanuts, Almonds, Strawberries, Caramel, Blueberry, Marshmallow, Hot Fudge, Chocolate Syrup.....

5435 Peachtree Road ~ Chamblee, GA 30341 ~ 770-451-4556

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In my neighborhood Monterrey is the place to go when any of us need a pitcher of margaritas, good food, a relaxed atmosphere and pleasant service. If the weather's good we sit outside under colorful umbrellas. As more and more friends arrive, heeding the call for an adult beverage and a bite to eat, the tables magically expand as the accommodating, smiling staff know to add chairs, add glasses and bring more pitchers of frozen limey goodness.

The food is traditional (Americanized) Mexican. Hearty, well made, unpretentious food. Generous servings of tacos, tortillas, taquitos, chalupas, empanadas, fajitas, enchiladas come by themselves or with refried beans, rice, lettuce tomato, crema, guacamole.

They make a drop-dead-best-I've-ever-eaten  home made chicken soup that arrives in a huge steamy bowl laden with large pieces of white meat chicken, rice, cilantro, carrots, celery and lime. Don't make a face. It's delicious. The other day I had chicken taquitos. Crispy, deep fried tacos wrapped around nicely seasoned chicken. I ate four doused with a little crema. I intend to go back for more.

There are combination plates and vegetarian options. Nothing is over $15 and the margaritas, by the pitcher, frozen or straight up, rock.

Go there, Relax. Hang Out. Watch the world go by. You'll eat and drink well.  "Ve allí, Relax. Pasar el rato. Ver el mundo pasar. Que va a comer y beber bien."

Monterrey Mexican 5406 Buford Hwy
Doraville, GA 30340  770-458-1179

Tomato! Tomato! Tomato!

Every year, as tomatoes reach their summer peak of perfection, my Southern friends start talking about tomato sandwiches. The right mayonnaise, the right bread, salt or no salt and include pepper? No way!

For 16 years I've listened, smiled my amusement at what I saw as silliness, and ignored the rapturous oohing and aahing over the tomato sandwich. I deigned not to take a bite.

(I bet you know where this is going).  Bill showed up the other day with 3 gorgeous tomatoes from his enviable garden.....one of them as big as a grapefruit that he called a Cherokee red. "Eat this first," Bill instructed and I spent all of the next day mulling the use of this prized tomato. The bottom line? It had to be a tomato sandwich but a tomato sandwich on my terms.

Sorry all, no Dukes for me. I used Hellmans, skipped the salt, skipped the pepper and traded the white bread for a doughy soft burger bun. (Better to sop up those juices.)

Bill's tomatoes and my Hellmans

They were all right. The sandwich was heaven. I ate two. I was a fool to wait.

Dining on Delicious

There's something to be said for home cooking. Cooking and food that comes from a recipe handed down from Grandmother's Friend to Mother to Son. Especially when you're invited to share that food on a Sunday evening with a couple of dear friends (and the requisite bottle of wine).

That invitation came to me yesterday and the feast I enjoyed this evening will probably keep me smiling for the rest of the week.

Take some chicken thighs and chicken legs. Put them into a pot with soy sauce, vinegar, vermouth and water. Bring to a boil and simmer covered for as long as is needed. (Yes, that's the entire recipe). The chicken that came out of that deep fragrant pot was the tenderest, juiciest fowl I have enjoyed since I can not remember when.

Ladle it and it's juices over fresh garden peas and seasoned rice. Toss in some warm crusty bread and you have food fit for Gods or at least, the Very Best Eats. 

Adobo Chicken with rice and peas ala Joey and Stan. Wow. Memorable.

Review: Kitsch'n 155/THIS RESTAURANT IS CLOSED

We stumbled onto Kitsch'n 155 while driving from Doraville to Decatur; I was saying that I was craving burgers when it popped into view. I promised myself we'd stop on the way home and I'm glad we did.

The cutesy play on the name is perfect for this retro place. It sort of reminds me of the classic 50's soda shop all bright and shined up for the 21st century. All that's missing is the jukebox and poodle skirts.

Following my craving I ordered the 7oz Double Stack Burger. Two thinnish patties made with all natural Angus beef from Creekstone Farms. I asked if they could cook the burger medium---leaving a little pink and the very polite waitress assured me they'd try.

Less than 5 minutes later I had my burger---char grilled and still a bit pink. It was very very good. I inhaled it so quickly I forgot to take a picture so you'll have to go there and get your own.

Burger toppings---I had tomato and grilled onions---are included in the modest price. Just $5.50. And there are trays full of condiments arrayed on the counters, also included in the price.

When I go back, and I will, I want to order more and take my time eating. The malts made with Ben & Jerry's sound perfect in this heat. I might have a fresh baked cookie too. Or maybe an Ice-cream Sandwich with the Fresh Lemon Squeezer and the Grownup Grilled Cheese?  Hmm. Think I'm hungry again

1788 Clairmont Rd, Decatur Ga 30033

678-973-0606

Menu

The British Have Come

Under bright California sunshine the visiting Windsor’s---or is it the visiting Wales? I’m never quite sure---attended an exclusive reception on the bright green lawn of the British Consulate.

The Duchess Catherine was dressed to dazzle and her handsome husband the Prince, also The Duke, looked casual in his blazer and open necked shirt.

Reports are the couple mixed easily and all commented on their grace and her dimples, her legs, her great style. Whose design was she wearing, whose shoes, whose bag? While I get a kick out of following this British fashion parade, I always wonder more about what they are eating along the way.

Finally, this time, we have a menu and how adorably British it is. I can almost see how it was matched to the wholesome young couple with its bent on seasonal produce, a few local cheeses and au courant foods.

                                        Cheese, Leek & Onion Mini Quiche

Chicken & Mushroom Bouchées (tiny filled pastry shells)

Chipolata Sausages

"Devils on Horseback" (bacon wrapped prunes)

Endive with Smoked Salmon Tartare

Figs with Goat Cheese & Prosciutto

 Parmesan Scallion Crostini with Pear

Stilton Tartlets with Apricot Chutney

Welsh Rarebit

Yorkshire Puddings with Roast Beef & Horseradish Sauce

So now that I’ve got the clothes, got the jewels, the shoes and long last some of the food, there are just two more things I’d like to know...….how do you turn rarebit into a cocktail bite at a proper British stand up reception and where is the tea with the scones?