The Affordable Foodie

Vietnamese Virgin

2010-07-21T07:45:00.000-07:00

A couple nights ago, Kara and I met a fellow foodie friend who I’m sure many of you know as Atlanta’s Foodie Buddha at Pho Dai Loi on Buford Highway per his suggestion. We love dining with The Buddha because he knows great places that we most likely would not venture to without his all-knowing guidance.

Now, I had never eaten Vietnamese food before this week. I’ve ALWAYS wanted to try it, but like many people just had no clue what to order. So, with FB and Kara's vast knowledge of this particular food genre, they guided me and covered all the bases. We started with two types of steamed spring rolls: one filled with freshly shredded, spicy pork and another standard steamed basil roll with shrimp.

Both rolls and their respective dipping sauces were delicious. The pork spring roll (my personal favorite) came with a light, sweet and sour fish sauce that was delicious and even more delicious when poured over my Com (broken rice with chicken marinated in lemon grass) but we will get to that later….the shrimp spring roll was served with a tantalizing peanut sauce.

Then came the Pho. FB wanted me to try a version with tripe (stomach lining), but being a Pho virgin and all, I felt I needed to ease into it a bit. So, we agreed that I’d order the #12, a small bowl of Pho (anything but small) with flank steak and marble brisket. YUM! As Kara and FB chatted about how soup is actually good for you when it’s hot outside because of its ability to balance out your body temperature and what not, I was busy devouring my Pho with a vengeance. Word to the wise: Pho is not the best first date meal. Lucky I was amongst fellow foodie friends who don’t judge you when you’re stuffing your face.

Next came our Com, #43 marinated lemon grass chicken over broken Jasmine rice and my personal favorite, #27 vermicelli rice noodles with marinated grilled shrimp, grilled pork and crispy spring rolls.

The Com with the lemon grass was not my favorite despite covering it in the extraordinary sweet and sour fish sauce (which, for all you virgins, you are supposed to do FYI). I found the dish to be a bit dry and underwhelming. However, it was an off night for that dish according to our friend and Pho Dai Loi regular FB.

Now on to the Bun. The Bun was particularly delicious to me. It was the perfect blend of grilled pork (that almost tasted sweet), vermicelli noodles, fresh herbs, grilled shrimp and crispy fried spring roll filled with pork – again, all covered in tangy fish sauce. The perfect bite. The combination of textures in the dish really appealed to me. What I will add next time: egg (no runny yolk, please). What will I subtract: the shrimp. No need to take away from that pork.

Everything we ordered was under $10, and Pho Dai Loi doesn't serve alcohol, so it's BYOB. FYI: the kind restaurant staff is happy to supply a can opener from the kitchen if you forget your bottle opener.

Pho Dai Loi will definitely see more of me. In fact, you might walk in there and see me sitting solo at a banquet table in the back (what our waiter suggested for our party because we ordered so much food, and he was right!) eating my Bun with extra pork and egg :) Oh and don't forget the “small” Pho!

Pho Dai Loi II
4186 Buford Hwy NE # G
Atlanta, GA 30345-1067
Phone: 404-633-2111
NOTE: there's another location in Forest Park

Foodie Flash: Delicious trouble just moved in next door

2010-07-16T12:08:00.001-07:00

The Highland Bakery is wrapping up the soft launch of its new location in Midtown today. Since our office building is located right across the street, AF stopped in for a quick afternoon snack and snagged an adorable box of four mini cookies for $1. With all the delicious eclairs, cupcakes and croissants staring at us from the glass case, it's a wonder we made it back to our desk at all.

Highland Bakery Midtown officially opens for business on Monday, offering breakfast, lunch, coffee and of course, pastries.

Highland Bakery
1180 Peachtree Street NE, Suite #C
Atlanta, GA 30309
Phone: 404-835-3130
Monday thru Friday, 7 a.m. to 5 p.m. (for now - they are considering staying open for the dinner hour and on the weekends)
www.highlandbakery.com

Summertime Staple

2010-07-08T15:52:00.000-07:00

My family always does a big 4th. We all gather at the lake. There is a boat parade, "the games" (a twisted sort of Olympic games, heavily competitive and usually fueled with cocktails), and then there is the food. Lots and lots of good food. Highlights being beef tenderloin, potato casserole, always some type of fresh seafood fare, and delicious tomato pie. Now, I could write about all of these recipes and probably will write about them eventually (actually we featured the tenderloin recipe in a past post), but in honor of summer I am going to focus on this tomato pie.

My Aunt Alva always makes this every 4th of July. I can see it now . . . me, my mom and my Aunt Alva sitting around our kitchen table at the lake, laughing, chatting, tired from the sun - albeit a bit tipsy - and peeling tomatoes, always with a boat drink in hand.

Ahhhh tomato pie . . .there is nothing quite like it. So southern, so summer, and so delicious. Now, I'll have you know I'm not trying to brag, but it's a fact that this is THE BEST tomato pie recipe, and to this day I have never had a better one. In fact, I dare anyone to challenge it. Below is the recipe, so please enjoy. Try it once and you will make it a summer staple as my family has. Happy belated 4th. Enjoy the pie . . . I know you will :)

*And for those that have had a bad experience with a mayonnaise soaked tomato pie . . . you will not find that here.

Ingredients (makes one pie)

6 - 8 large, ripe, fresh tomatoes
1 bunch of green onions, roughly chopped
1 jar of Zatarans spicy creole mustard
1 deep dish Pillsberry pie crust
Dried basil
1 1/2 lbs of white extra sharp cheese, freshly grated
1 teaspoon of mayo (just enough to bind the cheese)
About 1/4 cup of freshly grated parmesan cheese (enough to sprinkle over the top of the pie)
Kosher slat
Fresh cracked pepper
Paper towels

Directions

Preheat oven to 400 degrees F. Follow the directions on the pie crust package to prep the pie crust for baking. With a fork, poke pie crust dough along the bottom of the pie pan and up the sides. Cook pie crust for 10-15 minutes or until golden brown. Remove and let cool.

As pie crust cooks, add 1 teaspoon of mayo to grated cheddar cheese. Mix/bind with hands and set aside. Peel skin from tomatoes and cut into 1/2 inch to 1 inch slices. Place tomato slices on paper towels to drain. Once all tomaotes are peeled and sliced, I find it easiest to run each slice under water to remove the seeds. After the seeds have been removed from each slice, place tomatoes back on paper towels to drain excess liquid and sprinkle liberally with salt, pepper and dried basil - this method guarantees that you won't have a soggy pie. Flip slices and repeat.

Once tomatoes are ready and crust is cooked and cooled slightly, begin construction of the pie. Spread an even, thin layer of Zatarans spicy creole mustard on the base of the pie crust. Layer tomatoes, then green onions,then cheese mixture in the pie crust. Repeat process until you reach the top of the pie pan, ending with the cheese mixture. Cover the top with the freshly grated parmesan cheese.

Bake at 375 degrees F for 40 to 45 minutes or until golden brown. Remove from oven and let cool for 5 to 7 minutes.
*Tip* Remove pie from oven after 25 mintues and soak up any excess grease on the top or sides of the pie with paper towels. Repeat process every so often until the pie is finished cooking. This will prevent your pie from becoming too greasy and soupy.

I've Met Someone...and His Name is Cubano

2010-07-02T06:47:00.000-07:00

I decided to splurge (in more ways than one) on lunch yesterday and convinced my friend, Audrey, to join me at Bocado on the Westside. It's true that I had a hankering to get out of the office and indulge with a leisurely lunch, but I had another motive. I was dying to introduce Audrey to my latest love interests: the Bocado "burger stack" and the "cubano" pressed sandwich.

Let's start with the burger: we're talking two juicy beef patties, each topped with melted American cheese and sandwiched between the softest, most buttery toasted bun you can imagine. Maybe it's the extra butter that MUST be in the patties, but something happens to me when I bite into this thing. My eyes close involuntarily, I get butterflies in my stomach and I just want to sneak away to get some alone time with my burger.

The cubano sandwich is equally crush-worthy. With its crispy warm bread, thick slices of roasted pork loin, thinly-sliced ham and house-made pickles that are slightly spicy, this sandwich is addictive and hard to get off a gal's mind. I'm absolutely amazed by the pork. Bocado leaves the fat on the meat, and as it cooks, it carmelizes and the edges crisp to salty perfection.

For good measure, Aud and I split a bowl of Bocado's crisp house cut fries with a refreshing ranch dipping sauce, spiked with plenty of refreshing dill.

Here's the thing: stalking a crush usually comes at a price. In the case of Bocado's sandwiches, you'll most likely pay more than $10 for lunch - tax, tip and fries included. The burger is $8.75 and the cuban is $9.75 during the lunch hour.

There's good news though...it's totally worth it. So, pick a day to splurge on lunch at Bocado and balance it out by saving on dinner. Also, let me know what you think of my sandwich crushes. I definitely have Audrey's approval!

Bocado
887 Howell Mill Road
Atlanta, GA 30318
Phone: 404.815.1399
Lunch Hours: Monday - Friday 11 a.m. - 2:30 p.m.
Dinner Hours: Monday - Saturday beginning at 5 p.m.

And the CakeOff Winner Is...

2010-07-01T11:20:00.000-07:00

Not sure if y'all have noticed but AF has been on summer vacation for the past couple of weeks. But never fear - we're back and ready to announce the winner of The Great Atlanta CakeOff!

Remember our last post from like a month ago? Anywhoo, we were invited by the folks at Hands on Atlanta to attend a friendly competition among some local pastry hounds. All CakeOff contestants were asked to bake and decorate a multi-tiered cake that represented the mission of Hands on Atlanta and recognized the organization's 20 years of service to the community.

And now, a photo essay of the winners (all photography by Jack Miller of Jack Miller Photography, who did a much better job behind the camera than we did):

Aisha Cheeks and her hard-working partner from The Cake Closet beat out the competition to take first place with their creative and colorful school house/tool box cake.
Props also went to Shellane Pickett and the team from Apple Butter Bakery, who was named the Runner-Up. Check out the details! We loved the painted fingernails and the funky jewelry on the hands.

Kelli Taranto from the Ritz-Carlton won the Audience Favorite Award. We watched as one of Kelly's assistants painstakenly applied about a billion little silver sugar beads to the middle layer, invoking the twinkling lights of Atlanta's skyline.

Congratulations to the winners and happy birthday to Hands on Atlanta!

Foodie Flash: Better Bring Your Cake Face

2010-06-17T08:56:00.001-07:00

This Saturday, pastry chefs from across the metro Atlanta area will compete in the Great Atlanta CakeOff. The competition is part of Hands On Atlanta’s 20th Birthday Bash – a first-of-its-kind fundraiser that will benefit the non-profit's year-round programming.

CakeOff participants include pastry chefs from the Ritz Carlton Buckhead, The Cake Closet, Edible Greetings and Apple Butter Bakery. Their birthday cake creations will be judged by Jovita Moore of WSB-TV; Mary Moore, founder and CEO of Cook’s Warehouse; and Elizabeth Moore, president of Green Olive Media - those lucky ducks!

The competition kicks off with a Spectator Exhibition from 2 to 5 p.m. Tickets are only $10 each (children under 12 are free) and can be purchased on the Hands on Atlanta website. AF will be there watching the action take place! Stay tuned for a recap next week.

A Southern Favorite

2010-06-11T08:43:00.000-07:00

Lately, my social calendar has been booked with engagement parties and bridal/baby showers. I've co-hosted several of these affairs, most recently a shower for my dear, very pregnant friend, Audrey. To avoid the often ridiculous price tag that comes with the luxury of hiring a caterer, we tackled the cooking ourselves. Each hostess volunteered to bring a dish for brunch, and I chose pimiento cheese sandwiches. I'd actually never made pimiento cheese before, so I turned to an expert: my friend, Samma.

Kinger and I met Samma Faye while we were all students at UGA. She hails from "East Tennesee" (as she likes to say) and can whip up Southern food like nobody's business. Samma has a fantastic blog called Spice and Sass, where she posts whatever's on her mind at any given moment - this occasionally includes her favorite recipes.

The ingredients for pimiento cheese are minimal and super cheap (less than $10 if you have mayo and your favorite hot sauce on hand), BUT Samma has a couple of hard and fast rules about making it from scratch, and I was sure to follow all of them.

1. You must grate the cheese by hand if you want the mixture to "clump" properly. Do not use pre-shredded cheese and do not use a food processor to do your dirty work.

2. Samma insists that you must use a fork to mash the pimientos after you drain them. Apparently, this step is of the upmost importance. Samma's isn't quite sure why, but the act of mashing this key ingredient affects both the flavor and consistency of your pimiento cheese.

3. Acknowledging that this rule is the hardest to follow, Samma says that you should let your pimiento cheese chill in the fridge for a couple of hours before serving/eating. You have to allow time for the flavors to combine and meld together.

Thanks to Samma, my pimiento cheese was a hit at the shower, and Audrey (along with many others) asked for the recipe. We love you, Samma Faye!

Samma Faye's Southern Pimiento Cheese

Ingredients

1 block extra sharp yellow cheddar cheese, grated by hand
1 block extra sharp white cheddar cheese, grated by hand
1 can pimiento peppers, drained
Half block of cream cheese at room temperature, cut into chunks
3 tbsp. mayonnaise (like Samma, we prefer Duke's mayo)
1 fresh jalapeno, seeded and minced
2 or 3 shakes hot sauce
2 or 3 shakes cayenne pepper

Directions

Place freshly grated yellow and white cheddar cheese in a large bowl. Drain canned pimientos, mash them with a fork and chop them up a bit. Add pimientos and remaining ingredients to bowl and mix well, being careful to integrate the cream cheese. If the mixture seems dry, add more mayonnaise to taste. Chill in refrigerator for a couple of hours. Serve on sandwiches or with crackers or celery.

Basil's Revisited (In the Light of Day)

2010-06-08T08:15:00.000-07:00

A little background: last time AF visited Basil's, it was "after hours," and we weren't looking for food. On a random Friday evening, we rolled up to the joint around midnight. We poked our heads through the screen door and asked if we could have a drink or two at the bar while the staff finished cleaning up. Not only did the owner invite us in, he shared a few bottles of vino with us and even gave us a bottle to go!

After experiencing such an amazing bout of hospitality, we chose Basil's as the location of a recent girls-only brunch. Basil's has long been one of our favorite restaurants in Buckhead, and we wanted our friend Cathy, who was in town from San Fran that weekend, to sample their Mediterranean fare.

Located on Grandview Ave., a small side street off of Pharr Road in the heart of Buckhead, it would be easy to drive past Basil's if you weren't looking for it. The restaurant is almost hidden by the beautiful flowers and potted plants that surround its outdoor patio area, which is covered and heated in the winter. Our group requested seating on the patio when we arrived around 1:30 p.m. on a Sunday, so we could enjoy the Spring weather.

On average, you'll spend about $10 - $13 for brunch at Basil's if you forego alcoholic bevs. The menu offers traditional breakfast items like omelettes, french toast and several different takes on eggs benedict as well as sandwiches and Greek specialties like kafta, tabbouleh and hummus. Our whole group ordered something different.

First, we started off with homemade blueberry muffins in lieu of a bread basket.

Anne ordered the Chicken Balsalmic Salad, which included grilled chicken, walnuts, gorgonzola cheese, cherry tomatoes, sliced pears and orange segments served over a bed of fresh mixed greens. The homemade Balsamic Vinaigrette dressing is to die for!

We weren't letting Cathy leave town without tasting the lamb burger. At $12, this sandwich delivers a bigtime bang for your buck. Along with the super-flavorful burger (thanks to the lamb meat and spices), you get roasted potato wedges and fresh fruit.

Another of our favorites is the mesa platter, which comes with a refreshing rendition of tabbouleh, creamy hummus, super tasty baba ganoush, stuffed grape leaves and grilled pita bread, all for $10.

If we had to describe Basil's (and the owner) in one word, it's this: charming. It remains one of our favorite casual dining haunts in Buckhead for brunch, lunch, dinner or even a night cap. If the owner will oblige us again, you'll find us sipping wine at the bar after hours on any given night!

Basil's Restaurant and Bar
2985 Grandview Avenue in Buckhead
Atlanta, GA
404-233-9755
NOTE: The brunch menu that's posted online seems to be out-dated.

It's National Doughnut Day! Get Your Free Doughnuts!

2010-06-04T07:14:00.000-07:00

The first version of this delicious fried dough was brought to us by Dutch immigrants, originally called ‘oily cakes.’ The love affair grew from there and at Chicago World’s fair in 1934 (I’ve always been intrigued by these . . ) the doughnut was declared “the food hit of the Century of Progress.” My, how we have grown!

That brings us to Doughnut Day, which was created by a group of thoughtful women from the Salvation Army. During WW1, as a fundraising effort to bring some Americana to our boys in France, the ladies sent free coffee and doughnuts for all the troops. Hence Doughnut Day was born.

Now that you've had your history lesson for the day, go forth and consume the fried goodness. Below are locations where you can get free doughnuts. Only two apply to our area (Krispy Kreme and Dunkin' Donuts) but I thought I would give the other delicious spots a shout out!

Krispy Kreme: All customers receive a free doughnut. No purchase necessary.
Dunkin' Donuts: Free doughnut with the purchase of a beverage.
LaMar's: All customers receive a free Ray's Original Glazed doughnut. No purchase necessary.
Shipley Do-Nuts: Free glazed doughnut with purchase until noon.

The Secret's in the Cheese

2010-06-03T07:55:00.000-07:00

I lived in Washington, D.C. for about a year, and during that time, it was nearly impossible to find a Mexican restaurant in the city that served white cheese dip. Sure, restaurants had cheese dip on the menu, and I made the mistake of ordering it a couple times. When a bowl of bright orange glop (sometimes with diced, canned tomatoes or ground sausage mixed in) was brought to my table, I would think, "Who ordered this? I asked for cheese dip!" Call me picky or snobby or whatever you want, but the only cheese dip I'll eat is queso blanco, a.k.a. Mexican white cheese dip.

Now, I live in the Dirty South again, where white cheese dip is the norm - whew, thank goodness! Also, select restaurants in D.C., like Los Cuates in Georgetown, have caught on to the white cheese dip phenomenon. But back in the day, I used to quell my frequent cravings by making my own at home in my teeny, tiny apartment in The District. Turns out, it's a super simple process that takes 15 minutes to put together and costs $10 max. For those of you who have always wondered how those Mexican restaurants do it, the secret is in the cheese, my friends. I use white American cheese from the deli counter (Land O'Lakes brand), but you also can use Asadero or Manchego.

I made a batch of queso last night for "Glee Club" at Molly's house, and she made Mr. C's Enchiladas with pulled, roasted chicken instead of beef.

Try out the following Queso Blanco recipe the next time you have a fiesta!

Note: Obviously, cheese dip is best served warm. Consider cooking and serving it in a crock pot if you have one, especially if you're making a large batch for a big group of friends - it's easier than making multiple trips back and forth to the mircowave!

Homemade Queso Blanco with Fresh Jalapenos (Serves 8)

Ingredients

1 lb. white american cheese, cubed
1/2 cup milk
1 fresh jalapeno pepper, seeded and finely chopped

Directions

Place first two ingredients in a small pan or crock pot. Cook over low heat until melted and well blended, stirring occasionally. Once the cheese is fully melted, check the consistency. If the mixture is too thick for your taste, add more milk and continue cooking for a few more minutes.

Transfer to a bowl or serve the dip right out of the crock pot. Garnish with fresh jalapeno and serve with tortilla chips and salsa.

Foodie Flash: Fill the Grill For 8 at Whole Foods

2010-05-26T09:01:00.000-07:00

Beginning today and running through June 1, Whole Foods is offering a package deal of 8 burger patties (1/4lb), 8 buns (white or wheat), 8 cabot cheddar slices, one seedless watermelon (10-12 lb) and a grilled vegetable pasta salad (2lb) for $20. It's a great deal available at a Whole Foods location near you. We'll know where we'll be all weekend...boozing and eating:) Happy Memorial Day! Get your grill and drink on!

Pasta Pioneer Style

2010-05-21T10:30:00.000-07:00

Here at AF, one of our favorite bloggers, who inspires us day in and day out, is none other than The Pioneer Woman. We admire her photographs, her take on life and especially her homestyle cooking . . . oh the cooking. . . I have tried quite a few of her recipes and love them all, but her shrimp linguine recipe really stands out. Unlike my blog partner, the self proclaimed "pasta-a-holic," I'm not a huge fan of noodles. My last meal on earth would definitely not be spaghetti and meatballs (no offense, Kara)

This shrimp pasta recipe, however, is perfect for those who do not like the heavy feeling you get in your belly after downing a portion of spaghetti cabanora. It's fresh, it's light, it's SO easy to make and it's delicious! It also involves minimal cleanup and is super affordable. Whole Foods was running a special for fresh GA coastal shrimp at 9.99 lb. last week, which was helpful to our budget. Side note: weekly specials as good as that one tend to run out by Wednesday, so be sure to shop early in the week.

Our lovely hosts and dear friends, Anne and Martin, allowed us to surprise them with the dish on a Tuesday night where we could show our appreciation for all the many times they let us come over to their house and "be naughty" as Anne would say. Try this dish during the summer for a group of friends - you can't go wrong.

Below is The Pioneer Woman's recipe, albeit with a few AF tweaks . We paired the pasta with a Caesar salad and coupious amounts of wine per usual!

Shrimp Linguine (serves 8)

Ingredients

1 16 oz. box of linguine
3 14.5 oz cans of diced tomatoes (I used low sodium)
4 cloves of garlic
1 bunch of fresh flat leaf parsley
Fresh basil (use the whole package)
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
Crushed red pepper flakes
Tin foil (or as my dad says, "Silver paper")
1 cup of white wine

Directions

Preheat oven to 350 degrees F. Devein and wash the shrimp; remove the tails. Cook the linguine to al dente, until the pasta is just cooked and still firm when you bite into it. The only way to get it right is to taste the pasta along the way. Drain the pasta and set aside.

As the pasta is cooking, mince the garlic cloves. Heat 2 tablespoons of olive oil in a large saute pan. Add the garlic and cook until it starts to brown. Add the diced tomatoes, white wine, salt and black pepper and cook for 10 minutes. Your kitchen will begin to smell intoxicating at this point. As the sauce cooks, give the parsley and basil a rough chop.

Now, assemble your foil pouch, making sure it's very large and very secure. After the 10 minutes are up, take the sauce off the heat, add the shrimp, pasta, herbs. Give it a light toss and pour the mixture into the foil pouch. Secure the foil parcel and place it in oven. Cook for 15 minutes exactly. Remove when done and serve hot.

We served the dish right out of the foil! Garnish with crushed red pepper flakes, and leftover fresh parsley and basil to taste. Please enjoy the step by step photos (a la Pioneer Woman) below.

Saute garlic in olive oil.

Add diced tomatoes, white wine, S&P. Cook for 10 minutes on medium high heat. Intoxicating aromas are about to ensue.

After the 10 minutes is up, take the pan off the heat and add the shrimp. Then add the pasta. Give it a quick toss.

Pour into foil packet. Sorry for the blur - this was an action shot.

Add the parsley and basil. I would actually do this when it is in the pan and off the heat after you add the shrimp and pasta. I meant to and just forgot. Now, tightly wrap up the foil packet. Place in oven at 350 degrees for 15 minutes.

Fresh out of the oven. Serve right out of the foil packet and enjoy!

News Flash: Grand China Deal On Scoutmob

2010-05-21T09:20:00.000-07:00

Not only is the owner my landlord (sounds strange, I know), but they make the meanest General Tao's chicken in town. I order it extra spicy with extra veggies. Take advantage this weekend, perhaps for a rainy day delivery or a hungover Sunday dinner, which is my favorite way to enjoy Chinese food. If you are not already on scoutmob we highly suggest you sign up today. They have great ATL food deals at all the best spots! You can download the app to your iphone for free.

Scoutmob 50% coupon at Grand China.

News Flash: Atlanta Beer Week in Full Swig

2010-05-17T08:53:00.000-07:00

Calling all craft beer connoisseurs, brew lovers and boozehounds! The first ever Atlanta Beer Week started yesterday and runs through Saturday, May 22. Don't miss the opportunity to take advantage of beer specials, tastings and special pairing menus at beer bars, beverage stores, restaurants, brewpubs and breweries in Atlanta and Athens. Participating venues include Sweetwater Brewing Company, the 5 Seasons Breweries, Young Augustine’s, Green’s Beverage stores, the Brick Store Pub, Abattoir, Bocado, Taco Mac and Muss & Turner’s, among many others.

Tonight, flights of beer from Southern Tier and Hopping Frog (two breweries that are new to the ATL) are being served at Leon's Full Service, and you can score $3 Peronis and a free glass at TAP in Midtown tomorrow. We're planning to head to The Porter on Thursday when Schmaltz and Mikkeller breweries takeover the bar.

Check out the event Web site for more details. Cheers!

Ole! Shrimp Taco Salad

2010-05-05T07:13:00.000-07:00

Happy Cinco de Mayo everyone! In honor of this lively holiday, we wanted to post a recipe that you can prepare at home this evening if you decide to forego the crowded Mexican restaurants. Kinger and I invited our friend, Lisa, over last night for shrimp taco salads and Coronas. Lisa happens to be an amazing cook/fellow foodie and has her own blog with her fiance, Andy, so we were aiming to impress her. We also wanted to make a healthy dish - our calorie intake has increased significantly since we started AF, and we're trying to watch our figures in anticipation of bikini season.

We adapted the following recipe from one we saw in this month's issue of Cooking Light, substituting honey for maple syrup to sweeten the shrimp marinade/salad dressing and non-fat greek yogurt for light sour cream. We also grilled our shrimp on Fire & Flavor's Alder Grilling Planks rather than on metal skewers. You will be amazed by the intense, smoky flavor these planks add to the shrimp. It makes a huge difference! Fire & Flavor's founder, Gena Knox, recommends using alder rather than cedar for shrimp because it brings out the delicate flavor of the shellfish. The planks retail for $9.99 for a pack of two 15-inch planks, but Kingsley got a set for free simply by taking advantage of a deal that was advertised in the company's e-newsletter.

The ingredients for this dish came to about $30, and the recipe makes enough for six people. Since there were only three of us, we ended up with tons of leftovers. Pair the salad with ice cold Corona Lights with fresh lime slices. Here's the best part...each serving was a measly 228 calories (minus the beers). We guarantee you'll love this meal, and you won't feel like a total heifer after inhaling it!

Ole! Grilled Shrimp Taco Salad

Ingredients

1/4 cup fresh lime juice
2 tbsp. extra virgin olive oil
1 tsp. ground cumin
2 tsp. minced garlic
2 tsp. honey
2 tsp. chipotle hot sauce
3/4 lb. medium shrimp, peeled and deveined
2 ears shucked corn
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-oz.) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 oz. baked blue corn tortilla chips (about 1 1/2 cups)
non-fat greek yogurt
1/4 cup diced peeled avocado
1 jar prepared salsa
1 container non-fat greek yogurt
Lime wedges (optional)

Directions

Soak two small cedar planks in warm water for at least 15 minutes.

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 2 tablespoons of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Place chopped lettuce, green onions, cilantro, black beans and tomatoes in a large bowl; set aside.

Prepare grill to medium-high heat. Place shrimp on cedar planks. Once grill comes to temperature, place corn on grill. Grill about 10 minutes. Turn corn and add shrimp planks. Grill for 10 minutes or until shrimp are pink and firm. You do not need to turn the shrimp as they cook.

Remove shrimp and corn. Cut kernels from ears of corn. Add shrimp and corn kernels to bowl with lettuce and other ingredients. Drizzle reserved lime juice mixture over the salad, and toss gently to combine.

Divide tortilla chips evenly among shallow bowls; top each serving with salad. Serve with lime wedges on the side. Guests can top their salad with greek yogurt and salsa to taste.

Wright’s Bacon – Oh, How I Love Thee

2010-05-03T09:53:00.000-07:00

Wright's Bacon...oh, how I love thee. Let me count the ways.

1) You are so crispy and delicious.

2) You are the perfect combination of smoky and salty goodness.

3) You are the best bacon I have ever tasted in my life.

I love bacon, and I am a true believer that bacon makes everything better. I'm not sure if you all have ever tasted Wright's bacon? If you have, you would know it. In my humble opinion, it is simply the best bacon in the world. My mom got me hooked on Wright's. I am not quite sure at what point she started using it, but I can distinctly remember standing in the kitchen, tasting it and asking with enthusiasm, "Mom, what kind of bacon is this? This is different. This is delicious!" She replied in a matter-of-fact tone, "It's Wright's - the best bacon out there."

So, I'm addicted...everything in moderation of course. It is my suggestion whenever you are in need of some bacon, whether it be for a Sunday morning breakfast or to make some fresh crumbles for your potatoes, turn to Wrights. At AF, Wright's is our preferred brand of bacon. You won't be disappointed. It's available at a Publix near you. A 1.5 lb. package costs $4.99, and a 3 lb. package sells for $10.99.

Happy frying!

Food Paparazzi

2010-04-30T08:24:00.000-07:00

One of our friends and followers, Casey, was kind enough to send us a link to this ABC News piece about "food paparazzi." Check it out!

As food bloggers who value the visual component of dining, we've been taking part in this growing national trend. Given that humans eat with their eyes first, we feel that it's important to include photos of the dishes we sample at local restaurants. Per The BA Foodist, a.k.a. Andrew Knowlton, Restaurant Editor for Bon Appetit, we try not to disturb other diners when we're out in public by keeping flash photography to a minimum.

What are your thoughts on food paparazzi? Are you cool with food bloggers and other patrons taking pics in restaurants or do you get as angry as Britney Spears during her shaved head phase?

News Flash: Time to Stock Up on Wine at Whole Foods

2010-04-28T07:51:00.000-07:00

Heads up wine lovers! Whole Foods offers 20 percent off cases of wine a few times of year, and all stores are holding a Spring sale from April 26 through May 2. Here's how it works: put together a collection of 12 bottles that you like and see significant savings at the register. You can mix and match 12 or more bottles, and the discount even applies to sale prices. There are a few exceptions (like Veuve Clicqout), but most vintages are eligible and there are great deals to be had. I picked up a bottle of Redtree, a fantastic pinot noir out of St. Helena, California, last night for only $7.99. Kinger and I are going back later this week to put together a case of cheap bottles and split the cost. Call to reserve a case or stop by your neighborhood Whole Foods and talk to one of the wine specialists, who will order and set aside your wine. Happy drinking!

Southwestern with a Twist

2010-04-26T16:16:00.000-07:00

Other than French, our favorite fare here at AF is southwestern - we are suckers for anything in this genre. So, when the most foodie–esque person I’ve ever met (name to remain anonymous) made this dish for me years ago, I immediately demanded the recipe. It sounds like an odd pairing: a salmon burrito with bacon? While anything with bacon is typically better in my book, I still had to taste this one to believe it. But I promise if you give this dish a chance, it will become a staple in your cooking repertoire moving forward.

The dish itself is easy to make; however, there is quite a bit of prep work, which can be done ahead of time to break it up. Really, the salmon burritos are three dishes combined for one extraordinary result, and it’s wise to consider each part – the sauce, the preparation of sides and the burritos themselves – as three separate recipes as you get started.

I must really like you all a lot because I hate giving this recipe away! This dish has long-since been my very favorite; my "hole in one." But, as Kara says, “It’s for the blog,” so I'm releasing it to the public with love.

We paired the burrito with a southwest rice and corn salad with lemon dressing, yet another recipe we had been dying to try in this month’s issue of Bon Appétit! We recommend pairing the food with a homemade Margarita – only fresh lime juice, grand marnier and agave tequila will suffice. When we served this meal last weekend to Beard and Elisha, they brought over the perfect wine pairing, La Crema Chardonnay. It compliments the salmon and is under $15 dollars. Hope you enjoy!

Southwest Rice and Corn Salad With Lemon Dressing (serves 8)

Ingredients

1 cup long grain white rice
1/4 cup fresh lemon juice (we recommend doubling this)
4 tablespoons olive oil (we recommend doubling this as well)
1 1/2 cups fresh corn kernels, or frozen corn kernels
1 cup chopped fresh poblano chilies
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Directions

Cook rice until just tender. 12 to 15 minutes. Drain and rinse in cool water. Drain again. Meanwhile whisk lemon juice and 3 tablespoons oil in a small bowl. Season dressing to taste with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Sprinkle with salt and pepper.

Salmon Burritos with Adobe Chipotle Cream Sauce (serves 8)

Ingredients

8 small salmon filets (Whole Foods usually has a good deal - look for their "Great Cuts")
Ground cumin
Ground coriander
Salt
Pepper
Extra virgin olive oil
1 cedar plank
1 can chipotle chilies in adobe sauce
½ cup sour cream

Directions

Soak cedar plank in warm water for at least one hour. Rub salmon with extra virgin olive oil. Then season to taste with salt, pepper, cumin and coriander. Place over medium-high heat coals and cook for 15 - 20 minutes until the fish reaches your desired temperature (We prefer ours cooked through but medium rare will work for this recipe). Remove fish from grill and break up the salmon into nice sized chunks for the burritos.

While the salmon cooks, mix together chopped chipotle chilies and sour cream. Add sauce from the can to taste. Chill until ready to serve.

Build Your Own Burrito Bar

Ingredients

1 cup of black beans
1 cup of fresh corn, roasted on the grill or sauteed in a pan
1 cup sauteed red onions
1 avocado, sliced into wedges
1 cup freshly cooked, crumbled bacon (We suggest Wrights bacon, it's the best bacon hands down)
1 cup diced tomatoes
1 cup pickled jalapenos
1 cup of adobe chipotle cream sauce (see recipe above)
1 cup freshly shredded extra sharp white cheddar cheese
8 12" flour tortillas
1/2 cup freshly chopped cilantro
2 limes, cut into wedges

Directions

It couldn't be easier - assemble the toppings and invite your guests to serve themselves from the burrito bar. Avoid over stuffing your burrito. Otherwise, you'll have a heck of a time rolling it. Below are some visuals of the proper way to roll yours. Enjoy!

News Flash: Cheap Eats at Food Truck Rally Tonight

2010-04-22T11:32:00.000-07:00

Souper Jenny is hosting an underground food truck event tonight in its Buckhead parking lot. Local vendors like Taqueria del Sol, Artichoke Bliss, The Pickle, the King of Pops and Souper Jenny (duh) will be selling their delicious fare, and most items will be priced at $5 or less. Please come out to eat on the cheap and support this burgeoning movement. The vendors accept cash only, so don't forget to hit the ATM on your way there. It's sure to be a delicious gathering!

56 E. Andrews Dr., Buckhead
6 - 9 p.m.

A Cure for the Common Dessert

2010-04-21T12:45:00.000-07:00

As news about our blog slowly spreads, many of our friends are expressing interest in securing a dinner invitation from The Affordable Foodie. We're absolutely thrilled by this turn of events and are trying to entertain small groups (Kingsley's apt. only holds about 8) on a regular basis. After all, there's nothing better than chowing down on good food with good friends, and we have so much fun cooking for the people we love! However, with recognition and attention comes pressure to perform.

Last weekend, our friends Elisha and Casey (a.k.a. Beard, his Majesty the Rev. Zilla, Beardinator, Casey #1, etc.) came in from D.C. for a short visit. Kinger and I decided to dazzle the engaged couple, my brother David and Mr. C with some sophisticated dishes we saw in the May issue of Bon Appétit. We ended up making a Strawberry and Rhubarb Crumble for dessert, which turned out very well if I do say so myself.

According to Bon Appétit, the crumble is the British version of the American crisp. All I know is that it's one of the simplest desserts I've ever made and delivers a huge payoff. It took me less than 30 minutes to put the dish together, and it cooked while we were eating our dinner. This recipe easily feeds at least 10 people for only $10. It also features the classic combination of tart rhubarb, which is in season right now and available at any local farmers market, and sweet strawberries. We did not include the hazelnuts that are part of the Bon Appétit recipe to our streusel topping because Casey isn't a fan, but feel free to add them if you're looking for some extra crunch.

Don't even attempt to enjoy this dessert without ice cream. I don't care if you're lactose intolerant, trying to lose weight or just don't like ice cream. The value of adding a cool, creamy component to the warm crisp is too great to ignore.

Strawberry and Rhubarb Crumble

Ingredients

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tbsp. (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted and coarsely chopped (optional)
1/2 vanilla bean, split lengthwise
1 lb. fresh strawberries, hulled and halved (about 4 cups)
12 oz. rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2 inch-thick pieces
Vanilla ice cream

Directions

Combine flour, 2/3 cup sugar and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. NOTE: Topping can be made one day ahead. Cover and chill. Also, the strawberries and rhubarb can be cut up in advance, but do not mix it with the other ingredients any sooner than 30 minutes before baking. Otherwise, you'll end up with a soupy crumble (not ideal).

Preheat oven to 375 degrees F. Butter 11 x 7 x 2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean and whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls and serve with ice cream.

News Flash: Save at ATL Whole Foods Locations Tomorrow

2010-04-14T13:03:00.001-07:00

We just got word that all Atlanta Whole Foods locations are waiving the sales tax at the checkout counter tomorrow, April 15. It's a great opportunity to hit the salad bar/prepared foods counters for dinner, stock up on your favorite pantry items and frozen goods or treat yourself to some amazing cheeses sans tax!

Throw One on the Grill

2010-04-13T19:30:00.000-07:00

The weather is warm, which means it's finally time to grill out! Last week, we decided to try out a super simple flank steak recipe. Here at AF, we like our meals to be quick to prepare but also impressive and flavorful. Our entire Spring/Summer grilling menu meets all of those critera and also happens to be incredibly affordable, feeding four people for only $20.

The flank steak is best served medium rare and sliced thinly across the grain. Our two-ingredient marinade tenderizes the meat and gives it a sweet and tangy, Asian-inspired flavor. Our sides: grilled aspargus, which is in season right now, and veggie kabobs made with zucchini, yellow squash, red and yellow sweet peppers and red onions. We seasoned the kabobs with olive oil, kosher salt and freshly cracked pepper. These dishes are a synch to make, so fire up your grill and give it a shot!

Ingredients

2 - 3 lb. flank steak
About a 1/2 cup of low-sodium Kikkoman teriyaki sauce
About a 1/2 cup of any brand of red wine vinaigrette salad dressing/marinade
3 cloves of garlic (minced)
One bunch of asparagus
1 red bell pepper
1 yellow bell pepper
1 red onion
1 large zucchini
2 yellow squash
4 skewers (metal or wooden will work; if you use wooden skewers, soak them in water for about 15 minutes before use)

Directions

Cover flank steak in the teriyaki sauce and red wine vinaigrette. Add minced garlic on both sides of steak. Let steak rest in marinade at room temperature for 30 minutes to an hour. In the meantime, fire up the grill to medium high heat. Add asparagus and veggie skewers and grill to your liking (we prefer ours crispy).

While grill is still hot, add steak and grill over medium high for 6 minutes on each side. Serve hot and enjoy.

*Also great to try for fajitas

Recipe Magic from Real Simple

2010-04-06T10:59:00.000-07:00

As much as we love to cook at the Affordable Foodie, it can be really hard to decide what to make for dinner night after night. It's especially challenging during the week when time is limited. We often need an easy recipe that we can throw together quickly when we get home from work, happy hour or the gym. Ideally, whatever we cook will satisfy our current cravings and incorporate basic ingredients we already have on hand.

Thanks to our friend, Shana, we just discovered Dinner in 15 Minutes Flat from Real Simple, and we're already obsessed! With three clicks of the mouse, the Web site pulls up a customized list of recipes from Real Simple's collection based on your favorite ingredients and cooking style. The best part is all of the recipes are budget-friendly and take 15 minutes or less to make.

We could spend hours playing around with the different categories like Cheese and Breakfast for Dinner, Vegetables and Surprise Me or Pasta and 5 Ingredients or Less. Have fun and let us know what 15-minute Real Simple recipe you're dying to try!

When Bread is Banned

2010-03-30T12:20:00.000-07:00

A little something about me: I come from a bi-religious family (my mom's Catholic and my dad's Jewish), and we celebrate every holiday out there.

As a result, I've been to many a Passover Seder in my day. When my brothers and I were younger, we hated Passover with a passion because it meant we were trapped at the dinner table for hours at a time, forced to ask some really weird questions (like "Why do we open doors?") out loud in front of everyone and made to forego perfectly good leavened bread.

Now that we're all old enough to enjoy alcohol, it's another story. We love Passover! During which other holiday (Christian, Jewish, Muslim, whatever) are you required to drink 4 glasses of wine within the span of 1 hour in the name of good faith? It is binge drinking at its best.

During my childhood, Passover usually involved bad food. Thankfully, things have changed now that my family has secured an annual invitation to celebrate the occasion at Gloria's house. Gloria is a close family friend, an amazing cook and a food stylist who has rubbed elbows with the likes of Paula Deen, Giada De Laurentiis and countless other celebrity and local chefs. Check out what Gloria served at her Seder this year:

Naturally, it all started with a healthy serving of Matzoh.

Gloria served roasted lamb with Harissa sauce (untraditional for Passover but a really nice change of pace) and on the side, roasted spring vegetables including fennel, artichoke hearts and celery root.

Here's my full plate, complete with squash casserole (What? There weren't any breadcrumbs in it), roasted potatoes and Moroccan chicken:

The meal ended with a plethora of desserts made by Judy, another family friend and amazing cook. I had a huge plate of chocolate almond cake, lemon sponge cake with a lemon curd sauce and a whipped cream icing, homemade lady fingers dipped in dark chocolate and decadent chocolate mousse.

By definition, Passover (The Feast of Unleavened Bread) can't take place without matzoh. On Monday, we had matzoh ball soup as a first course. It just so happens that this soup is comforting, delicious and super affordable regardless of when you eat it. Run to the store, grab some matzoh meal and enjoy!

*The recipe below is from How to Cook Everything by Mark Bittman. Feel free to add shredded leftover chicken and more vegetables if you're looking to turn it into a main course.

Chicken Soup with Matzoh Balls

Ingredients

3 eggs
6 to 9 cups good chicken stock
1/4 cup minced or grated onion
1/4 cup melted rendered chicken fat or canola or extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup matzoh meal, approximately
4 carrots, peeled and cut into chunks
Chopped fresh parsley leaves for garnish

Directions

Beat together the eggs and 1/2 cup of the stock. (If you would prefer very light matzoh balls, separate the eggs and beat the yolks with the stock. Beat the whites until almost stiff and fold them in after adding the matzoh meal.)

Stir in the onion, fat, salt, and pepper. Add the matzoh meal; the dough should be quite moist, barely stiff enough to make into balls. If it is too moist, add a little more meal.

Cover the mixture and refrigerate for an hour or overnight. When you're ready to cook, place a large pot of salted water to boil. (You can also cook the matzoh balls directly in your stock, but use the larger quantity of stock; the balls absorb a lot of liquid.) Using wet hands, shape the mixture into small balls, about 1 inch in diameter. Meanwhile, cook the carrots in the 5 1/2 cups stock.

Turn the heat under the boiling water to medium—low and cook the balls until expanded and set, about 30 minutes. Set them in soup bowls and ladle the stock and carrots over them, then garnish with lots of parsley.

Confessions of a Pasta-holic

2010-03-26T07:41:00.000-07:00

I'm obsessed with pasta. I crave it almost constantly, and I'm willing to eat it at any time of day, including as soon as I wake up in the morning. Carbonara for breakfast, anyone?

Ironically, it's easy for me to identify my favorite pasta dish. When people ask me what my absolute favorite meal is (like if you were trapped on a desert island and could only eat one thing for the rest of your life), I immediately say spaghetti and meatballs.

My mom happens to make a killer version. Her trick, which she learned from a little old Italian lady in Buffalo, NY, is to include bite-size pieces of Italian bread soaked in milk to her meatball mix. Most people use fine bread crumbs, but I think the larger pieces of milk-soaked bread give the meatballs texture and keep them moist. Unlike my mom, I like to include half a pound of ground pork in my meatball ingredients (my mom prefers to use only ground beef and ground veal). I find that the pork adds a spicy, heartier flavor.

So, here's my mom's recipe, which I made for a group of hungry friends a few weeks ago. The ingredients cost about $40, and the recipe feeds up to 10 people. There were 7 people in our group, and we didn't have any leftovers.

Old-School Italian Spaghetti and Meatballs

Ingredients

For the meatballs:
4 slices Italian bread, torn into bite size pieces
3/4 cup milk
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 extra-large eggs, beaten
Olive oil

For the sauce:
1 tablespoon olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1 healthy pinch of red pepper flakes (optional)
2 tablespoons tomato paste
2 whole bay leaves, dried or fresh
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can whole tomatoes, liquid included
1 (14-ounce) can diced tomatoes, liquid included
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup torn fresh basil leaves

For serving:
1 1/2 to 2 pounds spaghetti (or your favorite type of pasta - wheat penne would be delicious as well), cooked al dente
Freshly grated Parmesan

Directions

Tear bread into pieces and soak in milk for about 5 minutes. Remove bread from milk and place in a bowl with the ground meats, parsley, Parmesan, salt, pepper, nutmeg and egg. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs.

Pour olive oil into a dutch oven to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the red pepper flakes, bay leaves and tomato paste and cook for three more minutes. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot over cooked spaghetti and pass the grated Parmesan.

Chicken: It's What's For Dinner

2010-03-23T16:39:00.000-07:00

I am quite sure that I have never mentioned this but my Dad developed a strange and devastating food allergy late in life. . . the man is allergic to beef and pork. I know, I know perish the thought, right? And can I tell you, my Dad LOVED him some beef and pork, especially bacon! But the way I look it, the allergy might just be a blessing in disguise because it's made him somewhat of a healthier eater.

Needless to say, my Mom, Dad and myself are always on the lookout for great new ways for him to enjoy his staple protein - chicken. Let's just say that sometimes the recipes he comes up with are interesting to say the least. For example, chicken marinated in something that frighteningly resembles tarter sauce. I kid you not.

So, when I came across a chicken gumbo recipe last month in The Foster's Market Cookbook by Sara Foster (one of my favorites), I thought it would be perfect for my dad.

Not only is this gumbo healthy, it's also delicious and easy to prepare. It makes a terrific main course served with crusty French bread or cornbread. Not to mention you can freeze your leftovers (and you will have plenty), and I swear it only gets better with time. I enjoyed some last night, in fact. The recipe is below. And Dad, you should make this one!

Chicken Gumbo with Chicken-Apple Sausage

Ingredients

3-4lbs of chicken breasts (bone in)
1/4 cup canola oil
1/2 cup all purpose flour
1 yellow onion diced
1 green bell pepper, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
3 ribs of celery, diced
4 garlic cloves
8 cups chicken broth (low sodium is a healthier choice)
3 bay leaves
2 tablespoons Worcestershire sauce
2 teaspoons of salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 cups chopped fresh or frozen okra
6 plum tomatoes, cored and cut in half lengthwise
4 chicken-apple sausages, about 1 pound (if you don't already have a favorite variety, ask the butcher what is popular)
2 tablespoons olive oil
6 green onions, chopped (for garnish)
1/4 cup dry sherry
2 tablespoons of gumbo filé powder
2 tablespoons of chopped fresh parsley

Directions

Preheat oven to 400 degrees F. Rub chicken breasts with olive oil, salt and pepper. Heat the canola oil over medium-high heat in a Dutch oven or a large, heavy saucepan. Cook chicken about 4 to 5 minutes per side (8 to 10 minutes total), until crispy and brown. Remove the chicken from the Dutch oven; place it on a baking sheet and cook it in oven about 30-40 minutes until juices run clear.

While chicken breasts are roasting, make a roux in the Dutch oven in which the chicken was cooked. Add flour slowly while whisking constantly and cook 4-5 minutes, reducing the heat to medium if the roux is browning to quickly. Continue to cook and whisk until the roux turns a darkish brown-orange color. Reduce heat to low and add the onion, green bell pepper, red bell pepper and celery and continue to cook and stir 3-4 minutes longer until the vegetables have softened. Add the garlic and cook and stir 2 more minutes.

Remove the chicken from the oven when done and pull the meat from the bone with a fork. Add to the roux and vegetables. Then add chicken broth, bay leaves, Worcestershire sauce, salt, black pepper and red pepper flakes. Stir well. Reduce heat to low and cook, uncovered, about 40 minutes, stirring occasionally. Add the okra and continue to cook about 20 minutes longer, stirring occasionally, until the gumbo is thick and the flavors have developed.

Meanwhile toss the tomatoes and sausages with olive oil in a baking dish and bake in the oven at 400 degrees for 15-20 minutes, turning once, or until lightly brown. When done remove from the oven, chop the sausages in 1/2-inch pieces and add to the gumbo along with the tomatoes.

Remove gumbo from heat and stir in the sherry, filé powder and parsley. Discard the bay leaves and serve immediately, over a bowl of steamed rice if desired. Garnish with chopped green onion.

One Dish Wonder

2010-03-15T17:15:00.000-07:00

It's my hope that one of these days we can throw an Affordable Foodie bash here in my "quaint" little apartment. Not only would that give us all a chance to experience these delectable dishes in each other's company, but it would provide you with the opportunity to see my kitchen. It's one of those kitchens where you basically have to laugh to keep from crying, if you know what I mean. For starters, my washer and dryer are right there...literally just a few feet from the sink. But that's only the tip of the iceberg. Maybe at some point in your life you've lived sans dishwasher. I hope not, for sanity's sake, but if you have, you understand that even for someone who loves preparing great meals (and I do), not having a dishwasher can often take the wind out of your cooking sails. I mean, here you've slaved away and enjoyed the spoils of your hard work...and then you're left with 30 extra minutes of manual labor requiring rubber gloves. Ugh! With that in mind, this Affordable Foodie has a new found appreciation for recipes that are not only tasty, but ones that don't clog up the sink with countless dishes.

My very favorite of this type of recipe is for beef enchiladas. It's a no-mess, easy and absolutely mouth watering dish! And the best part is it only uses one pan and one baking dish. I pair the enchiladas with slices of avocado, romaine lettuce, pickled jalapenos, sour cream and Jack's Fresh salsa. The recipe is below. Enjoy! I apologize for the pics; I had to use my iPhone.

C's Famous Enchiladas

(You'll need an 8x10 in. baking dish)

Ingredients
1 1/2 cans of El Pasos enchilada sauce
1 package of 12 in. tortillas
1 can of Rotel
1 package of McCormick's taco seasoning
1.5 - 2 lbs of ground lean sirloin
1 package of chopped romaine lettuce
Jack's Fresh salsa
2 avocados sliced into 1/2 wedges
1/2 cup of picked jalapenos
3 cups of pepper jack cheese, freshly shredded)
1 cup of shredded 4 Mexican cheese blend
1/4 cup of cilantro, roughly chopped

Directions

Cook meat in pan until brown. Add package of taco seasoning (follow the standard directions on the seasoning package). Also add 2 tablespoons of enchilada sauce - we recommend the Old El Paso sauce you can find at your local grocer. Once meat is cooked, add about 3-4 tablespoons of meat to each 12" tortilla. Tightly roll 5 tortillas with beef in a casserole dish. Cover with remaining enchilada sauce, rotel, and picked jalapenos.

Then add cheeses and cilantro to top.

Bake at 375 degrees F for 30 minutes or until cheese bubbles. Serve with romaine, sliced avocado, salsa and sour cream.

Inman Park Restaurant Week Review: Sotto Sotto

2010-03-12T10:43:00.000-08:00

It truly is a wonderful week to eat in Atlanta. Not only is Buckhead currently holding its restaurant week, but so is Inman Park.

During Inman Park Restaurant Week, 13 of the neighborhood's best dining establishments are offering special prix fixe, three-course menus at $15, $25 or $35, as dictated by each restaurant. The event will benefit the Believe in Me Foundation, which supports the education and welfare of children with autism. At the Affordable Foodie, we refuse to miss out on an event that combines food and charity, so we rounded up a group to join us at Sotto Sotto last night for an authentic Italian meal.

Like many of the restaurants participating in IP Restaurant Week, Sotto Sotto is offering a broad array of choices at varying price points by giving diners the option between a $25 and a $35 prix fixe menu. Our group chose the $25 menu and enjoyed some amazing dishes like a salad of blood oranges, fennel, arugula and Ligurian black olives dressed in lemon and olive oil, fresh strands of pappardelle coated in a braised duck ragu and handmade tagliatelle with wild mushrooms.

Among our group of four, we sampled all of three of the desserts that are offered on the Restaurant Week menu. The clear winner was the warm Belgian chocolate soup with croutons and hazelnut whipped cream. This is one of Sotto Sotto's most popular desserts, and we can see why. The slightly salty, crunchy croutons serve as the perfect counterpoint to the creamy, melted chocolate. The best part - the chef serves the sippable dessert in a coffee cup, so you can easily enjoy every last drop.

p.s. Thanks to our outgoing friend, Sam, we have a date with chatty owner Riccardo Ullio who offered to give us a lesson on how to make fresh pasta!

All good things must come to an end, and for Inman Park Restaurant Week, you're looking at this Sunday, March 14. Check out the special menus and make your reservations now!

Atlanta a la Cart: Support the Street Food Movement

2010-03-11T09:32:00.000-08:00

Christiane Lauterbach, the well-respected editor of Knife & Fork, wants you to know that Atlanta is missing out on a major national trend: food carts and trucks. She's started an interesting blog called Atlanta Food Carts (duh) to educate hungry Atlantans on the reasons why our fair city is behind the culinary curve.

From the "About" section of the blog:

"Born of frustration, started in hope, nourished by memories of delicious street food eaten al fresco in other American cities (Portland, New York, Minneapolis, Los Angeles, San Francisco, Philadelphia, New Orleans among them), this blog would like to document a budding Atlanta scene inhibited so far by existing regulations adverse to the process."

Don't you want to see Jenny Levison of Souper Jenny take her business on the road to a neighborhood near you? Wouldn't it be great if you could buy a steaming hot breakfast burrito courtesy of the guys from Tacqueria del Sol on the street below your high-rise office in Midtown?

At AF, we believe there's nothing better than spending an average of $5 for a delicious lunch straight from the sidewalk. Join us and sign Lauterbach's petition to help bring casual, affordable, delicious food options to the streets of the ATL.

Buckhead Restaurant Week Starts This Weekend

2010-03-04T08:19:00.000-08:00

The dining scene is heating up this weekend in Buckhead with the start of Restaurant Week on Saturday, March 6.

I admit that I usually steer away from prix fixe menu deals. Maybe I've become a bit jaded, but I'm typically disappointed by the uninspired menu options made with the cheapest ingredients possible (choice of salad/soup for an app, bland chicken or discount fish entree and the ubiquitous sorbet trio or slice of chocolate cake). When offered a "deal" at a restaurant, the food better be delicious and exciting - regardless of the discounted price.

You'd think that the chefs involved with Buckhead Restaurant Week heard my prix-fixe rants and set out to prove me wrong. Upscale restaurants that I usually can't afford are offering three-course menus with tons of exciting options for $25 per person, not including beverages, tax or gratuity.

Here's a little taste of the menus that inspired me to lunge for the phone and make a reservation:

Craftbar: Call me crazy, but it appears that you can choose one first course, one second course and one dessert from the full menu at Tom Colicchio's hot spot at The Mansion on Peachtree Street. Yummy options include pecorino fondue, hamachi sashimi, a braised short rib sandwich, lamb lasagna, meyer lemon curd ice cream sandwich and s'mores, among many others.

Kyma: Pano Karatassos and his crew are serving a wood grilled whole fish with a lemon vinaigrette, so grab a buddy and head to this contemporary Greek haven ASAP.

Pricci: Dig into a steaming bowl of Gnocchi Alla Romana or a pretty plate of roasted cod with tomatoes, olives and capers at this classic Italian restaurant. A traditional dessert called Maritozza Alla Crema involves a shot of chocolate liquer.

Portofino: If the weather is nice, dine al fresco on the deck and enjoy fried goat cheese with chestnut honey, butter poached rock shrimp and apple olive oil cake.

The Palm: Treat yourself to clams oreganata, aged prime top sirloin steak and key lime pie at one of the fanciest joints in town.

The fun ends Sunday, March 14, so hurry up and make reservations to take advantage of some truly legit deals.

Wok Out

2010-02-18T09:53:00.000-08:00

There's nothing more affordable and more rewarding than putting leftover food to use. It just so happens that fried rice is the ultimate leftover/Affordable Foodie dish because it involves combining leftover rice with whatever else you happen to have in your fridge or freezer to make a quick one-dish meal.

Although making fried rice is super easy, it is possible to ruin it. Here are a few basic things you'll need if you want your fried rice to turn out perfectly every time:

Dry Rice: You need to start with steamed rice, but you can't make fried rice with freshly cooked rice. If you don't believe me, you can try it, but you'll end up with a mushy, sticky dish due to the high moisture content of the freshly cooked rice. The best rice to use is leftover rice that's been in your fridge for at least one day. Now you know what to do with all that leftover steamed rice from Chinese or Thai takeout.

A Screaming Hot Pan: Don't be shy about turning up the heat when you're making this dish. If your frying pan or wok isn't hot enough, the rice will stick to it - and good luck scraping it off! Let the oil heat up in the pan for a couple of minutes before you add your ingredients, making sure to avoid burning the delicate garlic and ginger. I recommend starting at medium-high heat to cook the aromatics and turning it up for about a minute before you add the rice. Once you spread out all of the ingredients in bottom of the pan, let them sit a minute or two. Then flip them, spread them out again and let them sit a few minutes more. This is a foolproof way to avoid mushy rice.

An Adventurous Spirit: Remember when I said this dish was literally made for leftovers? Well, I meant it. Fried rice tastes great no matter what you put in it (with a few exceptions of course). So when you make it, get creative and give yourself permission to clean out the fridge.

Below is a basic recipe for fried rice. I made it recently when I was staying at my friend Mandy's house. She was recovering from oral surgery, and I came to her house straight from work and completely famished. Luckily, she had a ton of leftover white rice waiting for me.

Basic Fried Rice

Ingredients

1 tablespoon plus 1 teaspoon canola oil, divided
2 large garlic cloves, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon ginger, minced
4 cups leftover cooked white or brown rice
1 red pepper, diced
2 cups frozen mixed vegetables with edamame, corn, peas, carrots, etc.
2 eggs, beaten
3 tablespoons low sodium soy sauce

Directions

Heat 1 tablespoon of oil in a large skillet or wok (a non-stick skillet works well) until very hot. Add garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red peppers and mixed vegetables and cook, stirring, until heated through, about 5 minutes. Make a well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Taste the rice and add more soy sauce to taste. Serve hot.

Three Tubs of Lard Later . . .

2010-02-11T15:33:00.000-08:00

For quite some time, I've been dying to make individual chicken pot pies. I ran across a recipe for them in an amazing cookbook, Silver Service, that I stole from my mom and have been thinking about them ever since. Last night, I combined three different recipes in an attempt to be original and made them from scratch.

Note: this was my first attempt to make pastry, so it was a pretty big deal for me. I got home around 6 p.m., and the combined recipes indicated that the prep and cook time would take about 55 minutes. My pot pies finally came out of the oven at 10 p.m. Exhausted and covered in flour,it was finally over, thank god! I was pretty impressed with myself because the pot pies were delicious, but the whole cooking experience was a bit more laborious that I had anticipated.

Maybe it was the stress of going back and forth between three recipes or the panic that set in when my "slurry" turned out to be more like a soup. The tipping point also could have been when I clogged my food processor with lard during my second attempt at making the crust, or realizing that I had to use my martini shaker as a rolling pin. Needless to say, I won't attempt this dish again for a long time. Luckily, I made two extra pot pies and threw them in the freezer for future indulgence.

I know I promised recipes for the Hallmark holiday, but after Wednesday night's efforts, this Affordable Foodie plans to dine out! If you have the energy to cook on Valentine's Day, check out the specials at your local Fresh Market. The store is offering great deals on lobster tails, beef tenderloin and filet mignon.

Below is my recipe for chicken pot pies. You can make individual servings or a whole pie. Personally, I like to make them in individual ramekins and just add a simple side salad tossed in Dijon vinaigrette to complete the meal.

Hopefully, you will have better luck now that I've recorded my modifications to the recipes. Attempt at your own risk because this can be a challenging recipe. But if you're attentive to the details and not afraid to make a little bit of a mess, it will be delicious - that I promise!

This dish will run you around $30 dollars and serves six.

Ingredients

Chicken

2-3 pounds chicken breasts (bone in with skin)
1 quart chicken broth
2 cups water

White Sauce (filling)

4 cups chicken broth (reserved from cooking chicken)
1/2 cup All-Purpose flour
1 cup half-and-half
1/2 cup minced fresh parsley
1 cup frozen pearl onions

1 cup carrots, sliced thin
5-6 tablespoons unsalted butter
1 cup frozen green peas
Kosher salt
Freshly ground pepper

Crust

2 cups All-Purpose flour, sifted
1 teaspoon salt
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water

Directions

Place chicken in a large pot and cover with broth and water. Season broth with 1 teaspoon of salt and 1 teaspoon of freshly cracked pepper. Liquid should just barely cover chicken. Bring to a boil, then reduce heat and simmer for 30 minutes. When chicken is cooked, let it cool in broth. Remove meat in chunks from bones. Strain broth and reserve. Bones and skin can be thrown away.

Melt about 2 tablespoons of butter and saute the carrots and onions over medium heat until the onions are translucent. Remove from heat and set aside.

Bring 4 cups of the reserved cooking liquid from the chicken to a boil. Put 1/2 cup of flour in a medium bowl and slowly add 1/2 cup of hot broth to the flour in the bowl. Whisk these together to create a "slurry," stirring until it's thick and smooth. Add the slurry back to the pot of remaining broth and reduce heat to medium. Stir until thick and smooth (This is the part that gave me some trouble. If the mixture does not thicken, slowly add more flour in small increments to the broth until it reaches the desired consistency). Add half-and-half.

Add sauce to vegetable mixture, stir in chicken and season with salt and pepper. Set aside.

Preheat oven to 425 degrees F.

To make the crust combine the flour and salt. Cut in the shortening until the mixture resembles course meal. In a small bowl, beat the egg yolk and water. Pour egg yolk mixture over flour mixture. Stir to make a soft dough.

On a lightly floured surface, roll out the dough to a thickness of 1/2 inch. Using individual ramekins, measure an extra 1/2 inch beyond the bowl for the crust. Cut out the individual crusts and brush egg yolk on the outside rims of the ramekins.

Fill the ramekins with chicken mixture, place crusts on top and pinch the sides to secure the dough (like a tart). Brush the tops of the crusts with egg yolk and sprinkle with kosher salt and freshly cracked pepper. Cut four small slits in the top of each pot pie and place in oven. Bake for 20-25 minutes, until crust is golden brown. Serve hot.

Finished Product

Hot steamy goodness

All Done

Grilled Cheese Sandwiches with a Twist

2010-02-09T07:52:00.000-08:00

After having a little too much fun over the weekend, I figured we all needed some cheesy goodness in our lives - both from The Bachelor and the dressed-up grilled cheese sandwiches I selected as the main course on Monday night. To add some flair to the sammies, I used Taleggio, a semi-soft Italian cheese that melts easily and has a nice, tangy flavor. Taleggio can be hard to find, so you can substitute with Gouda or Fontina cheese if needed. Before grilling the sandwiches, I added a few spoonfuls of marinara sauce between the layers of cheese and bread. I truly believe that tomatoes have the potential to improve any dish, and in this case, I was right! Since we were at Kingsley's house, she let me try out her new grill pan. It has a heavy top that fits inside a griddled skillet and creates picture-perfect grill marks.

In order to keep both labor and ingredients to a minimum, I paired the sandwiches with Alexia sweet potato fries, an Affordable Foodie favorite that's available in the freezer section at most grocery stores, and a homemade Mexican-inspired cole slaw. You should seriously consider keeping a supply of Alexia fries and oven-roasted potatoes on hand in your freezer. Made with all natural ingredients and best straight out of the oven, both options are delicious and healthy. The cole slaw, which has a slight kick from a minced serrano chile and plenty of fresh lime juice, serves as the perfect foil to the sweet fries.

These recipes feed four, and we spent just $25 on the ingredients. We had some leftover cole slaw, which Kingsley ate for lunch the next day. Enjoy!

Taleggio Panini

Ingredients

1 jar of your favorite brand of pasta sauce
6 - 8 ounces Taleggio cheese (feel free to remove the rind but it's not necessary)
1 loaf crusty bread, sliced thin
2 tbsp. extra virgin olive oil

Directions

Place thin slices of Taleggio cheese on one slice of bread. Cover cheese with a several heaping tablespoons of pasta sauce and top with another slice of bread. Repeat the process to prepare additional sandwiches.

Heat a skillet over medium high heat. Add 1 tablespoon olive oil. When oil begins to glisten, reduce heat to medium and place sandwiches in bottom of pan. Cover with lid and cook until sandwiches are golden brown on the bottom, about 3 minutes. Flip sandwiches, adding one more tablespoon of olive oil when you do. Continue cooking until golden brown on the second side, about two minutes more. Serve paninis immediately with extra pasta sauce on the side for dipping.

AF Go-To Cole Slaw

Ingredients

1 bag sliced cabbage/prepared cole slaw mix
4 green onions, chopped
1 serrano chile, minced
2 tbsp. fresh cilantro, chopped
1 tbsp. mayo
2 limes, juiced
Kosher or sea salt to taste

Directions

Toss cabbage with green onions, serrano chile, cilantro and mayo. Add lime juice and season with salt to taste. Toss ingredients again and add more mayo if the mixture seems dry.

It's Miller (Union) Time

2010-02-04T19:08:00.000-08:00

Like everyone else in this city, for months the Affordable Foodie has been dying to check out Miller Union, the new farm-to-table restaurant in West Midtown. We finally got our chance earlier this week when we dined with four close friends. Even after sampling nearly half the menu (two apps, a cheese plate, three entrees and three desserts), we can't wait to return to the cozy, charming dining room and see what other Southern-inspired, seasonally fresh dishes chef Steven Satterfield has up his sleeve. We fell in love with Miller Union the second we walked through the door. As we found our seats in one of the multiple dining nooks, one friend said she felt like we were sitting down to dinner in someone's home. The space has a rustic farmhouse vibe but also feels very contemporary.

Chef Satterfield adjusts the menu weekly, if not daily, based on the week's harvest. Among our favorite dishes that we sampled during our visit were the grit fritters with country ham and Thomasville Tomme cow's milk cheese from Sweet Grass Dairy out of Thomasville, Ga. Reminiscent of the Arancini appetizer at Cakes & A le in Decatur, these hot little babies are great for sharing among a group and really get your taste buds humming at the beginning of the meal. We also enjoyed a plate of perfectly fried oysters served with a pepper-infused mignonette dipping sauce.

A couple of the entrees we tasted were not without flaws. The roasted potatoes served alongside a fillet of grilled mountain trout were noticeably undercooked, and the beer braised pork was heavy on the salt. However, the pan-seared flounder with roasted cauliflower, radicchio and fried capers blew our minds. The dish is served without sauce and is somehow simultaneously light, flavorful and satisfying.

We're dessert people at AF, meaning we often ask to see the dessert menu at the beginning of our meal so we can order accordingly. Follow our lead and plan to order Miller Union's flourless chocolate cake served with fresh whipped cream. This dense slice of chocolate cake is different from the usual gooey version we've come to expect at other restaurants and a nice change of pace. A flat, galette-style pear tart with a phyllo crust comes with sugar and spice ice cream - it's a solid choice if you prefer fruity desserts.

Among the cocktails, the Miller Thyme made with Miller's gin (the smoothest we've ever tasted), lemon juice and thyme syrup is a stand out. We also recommend the Quivira Zinfandel out of Dry Creek Valley, Ca. One of our friends almost died when she saw this bottle on the wine list. She visited the vineyard in Sonoma several years ago and had yet to see its wine offered at an Atlanta restaurant.

If you're looking to score a bargain at Miller Union, reserve a spot at the Harvest Dinner. Every Tuesday night, Miller Union serves a family-style, prix fixe three-course dinner for $30 per person, not including drinks, tax or gratuity. Seatings with a maximum of 10 people are available at 6 and 8:30 p.m. only, and reservations are required. Grab a group of friends and check it out! If you're wondering exactly what's for dinner that night, the restaurant regularly posts the weekly Harvest Dinner menu online.

We're heading back to Miller Union as soon as possible to try the trio of seasonal herb ice creams (rosemary, thyme and sage). See you on the Westside!

Miller Union
999 Brady Ave.
Atlanta, GA 30318
678-733-8550
http://www.millerunion.com/

AF’s Picks for Dining Out on the Hallmark Holiday

2010-02-03T11:21:00.000-08:00

It’s coming up...the hallmark holiday that some love but many dread. That's right, Valentine's Day is just around the corner.

Here at the Affordable Foodie, we prefer to get the best bang for our buck and dine in on that romantic evening (V-day recipes to follow in a future post) rather than fight the crowds that seem to take over otherwise delightful establishments. If you're braver than we are and feel like venturing out that night, below is a list of some of our favorite restaurants around town that are offering special deals or enhanced menus on Valentine's Day.

Old Vinings Inn
3 courses for $39.95 per person with champagne toast

JCT Kitchen
3 courses plus an amuse bouche for $55 per person

Pura Vida
The VA Highlands tapas joint is the most casual restaurant on our list. Pura Vida is offering 6 tapas, desert and a bottle of wine for $80 per couple.

Wisteria
This funky Inman Park hot spot will offer its standard contemporary American/Southen menu as well as 8 Valentine's specials. Wisteria is definitely an AF favorite! Check out Highland Pub if you go for a drink before or after dinner.

Babette’s Café
In addition to its regular menu, this quaint European restaurant will offer 3 special Valentine's dishes, each individually priced.

La Grotta
We saved the best for last. La Grotta offers a choice of 3 courses from a special menu with prices ranging from $45 - $55 per person. We highly recommend the Buckhead location, which has old-school style and delicious food. If you choose La Grotta, hurry up and make your reservation ASAP because it is almost booked on both Saturday and Sunday nights.

Honorable Mentions
Rosebud in Virginia Highlands, Canoe in Vinings and Cakes & Ale in Decatur are all offering their regular dinner menus as well as a selection of specials that will be sure to serve as aphrodisiacs for you and your date!

Pho What? Vietnamese Filet Mignon Is Where It's At

2010-01-29T14:13:00.000-08:00

Last week, The Affordable Foodie visited So Ba, a new Vietnamese restaurant that opened last month in East Atlanta. So Ba took over the building that was most recently home to La Casita Cantina, where owner Nhan Le has replaced cacti and sombreros with minimalist Asian decor and dim lighting. While most Atlantans seem obsessed with finding the most authentic pho in town, we were eager to sample So Ba's bun (Vietnamese rice noodles) and com (broken jasmine rice) dishes.

Let's be clear - we're not dissing pho by any means. We appreciate quality Asian noodle soup as much as the next gal. However, we're glad we stuck to our guns and ordered some of the other traditional Vietnamese fare So Ba offers. By following that path, we discovered the holy grail of AF dishes: Com Bo Luc Lac, a.k.a. Vietnamese broken fried rice with marinated cubed filet mignon.

At the extremely reasonable price of $11, this dish completely blew us away. So Ba's version of what's called "shaken beef" at other Vietnamese restaurants reminds us of an entree you'd get at a Japanese steakhouse, but it's about a third of the price. The filet was super tender and flavored with a marinade of onion, garlic, soy and rice vinegar. The plentiful portion of meat is served with an even larger portion of fried rice laced with egg.

We also ordered one of the five bun dishes on the menu, choosing chicken as our grilled meat and requesting an addition of pieces of fried egg roll to adorn our room temperature rice noodles. The interplay of silky noodles with crisp lettuce, bean sprouts, crunchy cucumbers, pickled carrots, chopped peanuts, fresh herbs and perfectly grilled chicken is just the right blend of flavors and textures. Our favorite part is letting the fried spring roll soak up the sweet and tangy fish sauce that collects at the bottom of the bowl.

Until the liquor license arrives at some point in February, So Ba is BYOB, so take advantage while you can. AF is planning to head back to this little Vietnamese jewel soon. If we can take our minds off the bun and com, we might just try the pho next time.

p.s. We brought our camera and tried to take some photos, but due to the dim lighting, they didn't turn out. Sorry, we'll try again in the future.

So Ba
East Atlanta Village
560 Gresham Ave.
Atlanta, GA 30316
404-627-9911
http://soba-eav.com/

Dekalb Farmers Market Rediscovered

2010-01-22T09:00:00.000-08:00

Last Sunday, I went with my friend, Preston, to the Dekalb Farmers Market. I hadn't been there in quite some time and boy, I've been missing out! From now on, a trip to DFM will most definitely become part of the Affordable Foodie routine. The produce is fresh, they have everything and anything you can imagine and the prices will blow you away! I got caught up in the seafood section where everything is fresh, and by fresh, I mean alive. You literally point to the fish you want, and the fishmongers catch it, pull it out of its tank and fillet it right there in front of you. Although I didn't buy any fish, I made it out of DFM with fresh produce for the week, cheeses (I can't resist them), the makings for fresh brushetta and other miscellaneous goodies for just $31. The goods are mostly organic from “small farms that employ humane, environmentally responsible and sustainable production methods.” My only complaint is that they were out of Brussels sprouts that day, and I LOVE Brussels sprouts.

After about an hour and half of perusing the aisles, we were on our way. I could go on and on about this place and all it has to offer, but words cannot do it justice. My advice is to check it out for yourself. I'm sure some of you have already been there, but for those of you who haven’t, it's well worth the trip!

Below is the recipe of the Bruschetta I made with Preston, along with a pic. The dish got rave reviews from everyone who tasted it.

Enjoy!

Bruschetta (serves 8 -10)

Ingredients

9 roma tomatoes, diced (they must be ripe, so buy them at DFM!)
1 1/2 large shallots, minced
2 Tbsp good olive oil
1-2 Tbsp balsalmic vinegar
Salt and pepper to taste
1 clove garlic, peeled
1 package fresh mozzarella
8 basil leaves, chopped (the more herbs, the merrier - 1 bunch is only 89 cents at DFM)
1 Tbsp fresh lemon juice or just a good squeeze
1 loaf French bread, cut into 1-inch slices

Directions

Preheat oven to 400 degrees F. Place slices of bread on sheet pan. Brush side facing up with olive oil. Toast for about 5 minutes, watch closely to avoid burning. While bread is in oven, cut mozzarella into 1/4 inch slices. Remove bread from oven when toasted and rub with garlic clove. Flip the sliced bread over, cover each slice with cheese and toast in oven until cheese bubbles. Meanwhile, combine diced tomatoes, minced shallots, chopped basil, lemon, olive oil and balsamic vinegar. When cheese is melted, cover each slice with tomato mixture and serve immediately.

*This dish can be served as a hearty app or a main course. I recommend substituting the mozzarella cheese with Montrachet herbed goat cheese - it's just as delicious and doesn't take as long to melt (only about 2 minutes) The Montrachet is more like a spread when heated, so a little goes a long way.

We're in an Empire State of Mind

2010-01-20T18:19:00.000-08:00

When I moved back to Atlanta after graduating from UGA, I decided to check out a cooking class at The Cook's Warehouse one evening. The featured chef that night was none other than Hugh Acheson, an Athens restauranteur and culinary god in my mind. As the class progressed, I lovingly watched as he prepared cauliflower soup garnished with hazelnuts, celery and chive cream, penne alla carbonara with panchetta, swiss chard, fresh basil and parmesan, skillet fried catfish with tomato chutney and lemon sauce (a Five & Ten signature dish) and chocolate pot de creme with cardamom cream. Yes, I'm a total nerd so nearly six years later, I still have copies of the recipes he prepared. I thought that night was the closest I'd ever come to enjoying Chef Acheson's brilliant work in the ATL, but I'm happy to report that the man is about three months away from proving me wrong.

This Spring, Midtown Atlanta will be graced with the presence of an Acheson original restaurant dubbed Empire State South. Located on the ground floor of an office tower at 10th and Peachtree (only a two minute walk from my office, thank god), the vision for the restaurant is described on its Web site:

"A community restaurant focusing on the food of the South, Empire State South will be a meat and three restaurant with coffee shop, bar, bocce court and a selection of great Bourbons. From oyster pie to collard greens and hominy grits, Acheson crafts tradition food with a contemporary sensibility."

Bring on your best eats and booze, Hugh. As two of your biggest fans in Atlanta, AF will be there on opening day! And since you're installing a bocce court, you'll probably have a hard time convincing us to leave.

The Bachelor, Beef & Brussels

2010-01-12T07:14:00.000-08:00

It's official, Monday is becoming my favorite day of the week! Not only do I get to enjoy a delicious meal and great company (this week with Margaret, Molly and Kara), but The Bachelor is becoming more ridiculous with each episode...and by "ridiculous," I mean amazing!

This week's Bachelor feast consisted of my mother's "elegant" beef tenderloin, and Kara's mother's Brussels sprouts and twice baked potatoes. The sauce in which the tenderloin roasts gives the meat a flavor and tenderness that is beyond compare; each bite literally melts in your mouth! On top of that, the dish is suprisingly easy to prepare.

I know you're thinking that tenderloin isn't exactly Affordable Foodie material, but at the right price, it actually fits the bill. We purchased our tenderloin on sale, cleaned and ready to roast, at our neighborhood location of The Fresh Market (Peachtree Rd. location) for just $9.99/lb. A total steal! Since we were only making this dish for four, we were able to save and freeze half of the tenderloin for another night. If you'd like to receive a weekly e-newsletter from The Fresh Market alerting you to specials and sales, you can sign up at www.thefreshmarket.net.

Kara's Brussels sprouts were what we like to call "special," and the twice baked potatoes were a concoction of creamy, cheesy goodness. Both dishes perfectly compliment the beef. If you want the perfect bite, combine the trio and voila! Crisp bacon is mixed into the potatoes, along with a generous portion of gruyere cheese and a touch of Ranch dressing - the Ranch being Kara's last-minute idea - to create side dish perfection. The trick on the Brussels lies in sauteeing them in the remaining bacon fat.

All of these dishes come highly recommended by the whole group. Wine and good food were enjoyed by all...maybe most of all by my miniature dachshund, Lula!

p.s. Lula has been begging me to let her blog! Enjoy the recipes below.

Elegant Beef Tenderloin

Ingredients

1 1 and 1/2 lb. beef tenderloin, cleaned (as we mentioned above, you can buy a 3 lb. tenderloin, cut it in half and reserve one half for another meal)
1 1/4 teaspoon garlic salt (or until meat is well seasoned)
1 cup Burgundy wine (does not have to be French, pinot noir works as well)
1/4 cup soy sauce
3/4 cup butter
1 teaspoon lemon pepper seasoning

Directions

Place meat on a lightly greased or non-stick shallow roasting pan. Sprinkle generously with garlic salt. It is important to massage the salt into the meat. Roast at 425 degrees F for 10 minutes.

While meat is roasting combine wine, soy sauce, butter and lemon pepper in sauce pan. Cook on low heat until mixture is heated through.

After 10 minutes, remove meat from oven and pour prepared sauce over the tenderloin. Bake an additional 30-40 minutes at 425 degrees F or until a thermometer, inserted into the thickest part of the meat, reads 140 degrees (for rare) or 150 degrees (for medium rare) or 160 degreees (for medium).

**** Baste the meat often with the pan drippings! **** This is the trick to making the meat so tender. The more you baste, the better the meat. I try to baste every 5-7 minutes. It's a laborious process but well worth it!

Sauteed Brussels Sprouts

Ingredients

4 slices bacon, chopped
1 lb. Brussels sprouts, trimmed, small spouts left whole, larger sprouts halved
Kosher salt and freshly ground black pepper

Directions

Clean and trim the Brussels sprouts, removing any discolored leaves. Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate and reserve for twice baked potatoes. Add Brussels sprouts and coat in oil. Season to taste with salt and pepper. Cook 30 minutes or until tender. Adjust seasoning and serve immediately.

Twice Baked Potatoes with Bacon & Gruyere

Ingredients

4 large russet potatoes, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1/3 cup milk
2 tablespoons Ranch dressing
2 cups shredded Gruyere cheese, divided
4 slices bacon, cooked and chopped (reserved from the Brussels sprouts recipe)
Kosher salt and freshly ground black pepper
Fresh chives or green onions, chopped

Directions

Preheat the oven to 400 degrees F.

Pierce each potato in a couple of spots with a fork. Place the potatoes directly on the rack in the center of the oven and bake until tender, about 1 hour. Remove potatoes from the oven and turn the heat down to 375 degrees F.

Holding each potato with an oven-mit or towel, create an oval and trim off the top to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the milk, Ranch dressing, 1 cup of cheese and the bacon. Season with salt and pepper, to taste. Add more milk or sour cream if the mixture seems dry. Season the skins with salt and pepper. Sprinkle a thin layer of cheese on the bottom of each shell and then refill them with the potato mixture, mounding it slightly. Sprinkle the remaining cheese on top of the potato filling. Brush the reserved tops with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Cook's Illustrated Winter Cookbook Clearance!

2010-01-11T12:15:00.000-08:00

Here at the Affordable Foodie, Cook's Illustrated is one of the many foodie sources that falls under our "Obsessed" category. Kingsley is a subscriber and receives regular e-mail updates from the Web site. Currently, Cook's is having a Winter clearance sale on all cookbooks, which feature their delicious, tried and true recipes. We promise to keep you posted on other special offers and great deals from Cook's as we hear of them. Here's the link to the sale - all books are 50 percent off, so check it out!

http://www.cooksillustrated.com/bookstore/default.asp

Saturday Night Veggie Soup

2010-01-09T17:48:00.000-08:00

I've been under the weather this week and made the impressively mature decision to stay home on Saturday night, hoping upon all hopes to get rid of my lingering cold. Instead of the usual bar-hopping, I entertained myself by cooking something warm, soothing and healthy. Kingsley and I both received "Bon Appetit, Y'all" by Virginia Willis as a Christmas gift this year. It's a beautiful Southern cookbook that honors Willis' native Georgia and her family. Willis called her maternal grandmother "Meme." Like most Southern grandmothers, Meme apparently cooked a mean vegetable soup. Willis swears by it, and now, so do I.

Aside from the tomatoes and butter beans, all of the ingredients are fresh. In her book, Willis says that her family always used to eat this soup in the winter, using the vegetables they had canned or frozen that summer. She calls for a ham bone (seriously Southern) to create the base of the soup. I had a hard time finding one, so I substituted with a smoked turkey wing, which worked well.

This soup was really easy to put together, had major flavor payoff and made me feel better. Plus, I purchased everything I needed for just $25 and ended up with about 10 substantial servings - an Affordable Foodie dish for sure! Check out the recipe below and don't forget to serve it with biscuits or corn muffins.

Meme's Southern-style Vegetable Soup

Ingredients

1 smoked turkey wing or 1 ham bone, with some meat on it
2 bay leaves, preferably fresh
1 sprig of thyme
6 cups of water
1 (15-ounce) can tomato puree
1 (14 1/2 ounce) can whole tomatoes, with juices
2 cups frozen butter beans, thawed
1 onion, preferably Vidalia, chopped
Coarse salt and freshly ground black pepper
3 carrots, sliced into thin rounds
2 stalks celery, chopped
2 Yukon gold potatoes, cubed
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
Scraped kernels from 4 ears fresh sweet corn (about 2 cups)
1/4 pound fresh okra, stems trimmed, cut into 1/2-inch pieces (optional)

Directions

1. In the largest pot you have, place the turkey wing (or ham bone), bay leaves, thyme and water. Bring to a boil over high heat, then decrease the heat to low and simmer until the broth is flavorful and fragrant, about 1 hour.

2. Add the tomato puree, whole tomatoes with the juices, butter beans and onion. Season with salt and pepper. Continue cooking on low heat until the butter beans are just tender, about 30 minutes.

3. Add the carrots, celery, potatoes, green beans, corn and okra. Continue cooking until the vegetables are tender, about 30 additional minutes. Remove the bay leaves and thyme. Taste and adjust for seasoning with salt and pepper.

NOTE: I ended up with way more veggies than broth. No problem - I simply added some leftover beef broth that I had in the fridge toward the end of the cooking process until I was satisfied with the consistency of the soup. Chicken or vegetable broth would work just as well.

Thai Chili Goodness

2010-01-06T16:50:00.000-08:00

So, I ventured into the world of Asian cooking for the first time last week. Preparing Asian food in the home seems daunting, but it can be conquered easily if you follow a recipe from a trusted source. Taking some help from the mad scientists/super chefs at Cook's Illustrated, I explored their version of a Thai classic, Thai Chicken with Basil. Thanks to favorite Aunt Alva for giving me a subscription to the ultimate foodie mag as a Christmas gift this year!

In the interest of full disclosure, this dish can be a bit pricey the first time you make it, assuming your fridge is devoid of white wine vinegar, oyster, fish and soy sauces, as well as Thai chilies. Buying these items, along with the additional ingredients needed for the dish, will cost you in the neighborhood of $60 the first time you make the recipe. However, after the initial purchase of the various sauces and the chilies, you can make this tasty meal for 4 time and time again for under $30, guaranteed. The results are well worth the upfront costs. Along with satisfying your Thai craving, this recipe teaches you a new way to stir fry, concentrated on low heat without the use of a wok.

On Monday night, I invited Kara, Margaret and Molly over to watch the season premiere of The Bachelor and made the dish for the second time. I served it with steamed broccoli and brown rice - a perfect pairing. The meal got rave reviews, and I’m planning to invite friends to my place every Monday to cook and make fun of the newest bachelor, Jake (the crier from last season's Bachelorette). This season, dubbed "On the Wings of Love," is TV entertainment at its finest. I mean is this guy serious?? I highly suggest playing a fun drinking game while watching. Every time Jake says something cheesy like, "I had a storybook childhood," or "I’m ready to find my first captain" or "My future wife is in this room, and I'm so excited!" take a sip. Needless to say we went through a bottle of red wine each :)

Here’s the recipe, listed below with a few Affordable Foodie modifications that make the dish even better...enjoy!

Thai Chicken with Basil

Ingredients

2 cups fresh basil leaves, tightly packed (more is better)
6 dried red Thai chilies (if unavailable, substitute 2 serrano peppers
or 1 jalapeno pepper)
3 medium garlic cloves, peeled
1 1/2 tablespoons of fish sauce
1 tablespoon of oyster sauce
1 teaspoon of white wine vinegar
1 tablespoon of sugar
1 lb of skinless boneless chicken breast, cut into 2-inch pieces
3 medium shallots, peeled and thinly sliced (about 3/4 cup)
2 tablespoons of vegetable oil
Red pepper flakes, for serving

Directions

1. Rehydrate the dried Thai chilies in a cup of warm water - about 10 minutes.

2. Once hydrated, process 1 cup basil leaves, chilies and garlic in food processor. Pulse 8-10 times until finely chopped, scraping down bowl with spatula once during processing.

3. Transfer one tablespoon of the basil mixture to a small bowl and add 1 tablespoon fish sauce, oyster sauce, sugar and vinegar. Whisk together and set aside. Transfer remaining basil mixture to 12-inch nonstick skillet. Do not wash food processor bowl.

4. Pulse chicken and 1/2 tablespoon of fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, 6-8 one second pulses. Transfer to bowl and refrigerate 15 minutes.

5. Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are cooked, 5 to 8 minutes.

6. Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with a spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture adn continue to cook, stirring constantly until chicken is cooked through, about 1 minute.

7. Stir in remaining cup of basil leaves and cook, stirring constantly, until basil is wilted. Serve immediately.

* Delicious when garnished with a bit of soy sauce on top. If you want to pump up the heat, srpinkle with red pepper flakes to taste before serving. As an alternative to serving with steamed rice, use cabbage leaves to make carb-free lettuce wraps. Mmmmmmm!

Big Pizza Pies and Half Price Wine at Varasano's

2010-01-06T10:37:00.000-08:00

There's nothing like taking advantage of a great deal, especially when it involves gourmet pizza and half-priced bottles of wine. Intrigued? If so, The Affordable Foodie recommends hitting up Varasano's Pizzeria in South Buckhead on Tuesday nights.

We spent two Tuesday nights during the month of December at the pizza joint devouring pies and downing bottles of Montepulciano. We're happy to report that the pizza was delicious, the wine warmed our bellies and the owner, who chatted us up at the bar, provided laughs with accounts of his past victories in Rubik's Cube competitions.

After trying five out of the 11 pizzas on the menu, we agreed that the Nana's (The House Specialty) is our favorite. We're obsessed with the combination of the herb-laced tomato sauce and the silky mozzarella cheese. The pie reaches an ethereal level when you add Varasano's house-made fennel sausage. If you're not into the traditional red sauce, try the Caramelized Onion pizza. The blend of sweet onions and Emmenthaler cheese will leave you begging for more. The best news is that no matter what toppings you choose, they will adorn a heavenly crust that is simultaneously charred and crunchy on the outside and chewy and squishy in the center.

We've heard complaints about Varasano's wine list, mainly having to do with the lack of variety. In response to these criticisms, we ask: if a bottle of wine is half price, does anyone really care what it tastes like? We're just sayin'...

As of Tuesday, Jan. 5, Varasano's was honoring the Tuesday night wine special.

Varasano's Pizzeria
2171 Peachtree Rd. NE
Atlanta, GA 30309
404-352-8216
http://www.varasanos.com/

Just to whet your palette . . . . .

2009-12-30T13:24:00.001-08:00

This blog is the brain child of two self-proclaimed foodies from Georgia. Strapped with the ever depressing 20-something budget, we're always looking for affordable ways to make delicious and impressive dishes for our friends and families. Whether it is staying in and entertaining or going out on the town, we will offer the affordable way to enjoy both! Bon Appetit!!! More to come in the new year!