New Job

Well kids, I have started a new job, therefore my time has been completely monopolized by learning new things and trying to excel at said job. I know it's been a little quiet around here. I'm hoping to change that soon. We are also moving to a new apartment right after the 4th of July. I shall miss our current location dearly, but with the goal being to buy/build another house, I'd rather pay less rent to have more money for said house. So, that's also taking up a nice chunk of time. We have managed to get out to a few restaurants though, including a second look at Vine (with new executive chef), The Varsity, Basil's in Buckhead, as well as a new favorite, JCT Kitchen. I'll post thoughts on those as soon as I have an extra minute. Having just taken a glance at the calendar, I realized that yesterday marked the end of my first official year in Atlanta. I have survived! No doubt it has been a rough road at times, but now it's safe to say I'm quite happy in our new city.

Shot Down in a Blais of Glory

Ok, ok, I couldn't resist on that title. Well, I have to say that I was disappointed in last night's Top Chef results. However, seeing as the judges based their final decision on the meal they had versus the entire competition, I can see why my fave Richard Blais lost the competition. Having admittedly choked, his meal definitely failed to impress the judges -- and yours truly as well. The pork belly in mirin with pickled radish definitely looked lacking at best, and his banana scallops (although the judges were complimentary) were a dish he has won with in the past. I was hoping for a bit more ingenuity in his final challenge. Stephanie's strengths shined through in her final meal; combine that with her superior attitude and democracy in the kitchen, and I think we have an answer as to why the Chicagoan was named this year's Top Chef. Best of luck to her. On the bright side, Blais' new Home in Atlanta is noted as one of the most popular restaurants in town according to the number of reservations made on OpenTable.com. It's obviously not the last we'll be seeing of him; I'm sure Atlantans will be nutty over him as ever with the culmination of the show.

Easy Roasted Chicken and Zucchini Ribbon Salad

I was short on time today but knew I wanted to make a roasted chicken for dinner. Having been busy with work, I needed a fix it and forget it type of deal. Enter the crockpot, even in hot summer weather. I love my crockpot, there's almost always something tasty that comes out of there that makes for a satisfying meal! Easy Roast Chicken 1 chicken, 4-5 lb, rinsed and gross innards removed paprika for seasoning 1/2 large onion, quartered (or one whole smaller onion) salt & pepper fresh parsley, chopped fresh oregano, chopped 1/4 c. of butter 1 c. chicken broth Rinse the chicken and pat dry. Meanwhile, heat butter in a saucepan with high sides. Season chicken liberally with paprika, salt and pepper. Stuff cavity with onion. When the butter has melted and the foam has subsided, brown the chicken in the butter on both sides. When chicken is nicely browned, transfer to crockpot and put in broth and herbs. Roast on high for 2 hours, or on low for 5 hours, or until internal temperature reaches 170 degrees. If you would like to make gravy, remove the pan juices to a saucepan and stir in 2-3 T. flour. Whisk until thickened. Tip: Use your leftovers to make chicken stock. Remove all the meat from the chicken, set aside. Put chicken bones and skin into a stock pot with carrots, celery, onion, rosemary, thyme, a bay leaf, 3 garlic cloves and 12 peppercorns. Cover with 3 qts cold water. Bring to a boil, then reduce heat and simmer for 2-4 hours on low. Strain. Stock keeps in fridge for 3-4 days, or you can always freeze it. Zuchinni Ribbon Salad (recipe courtesy Michael Chiarello) 2 zuchinni, slices lengthwise into 1/4" slices (you can use a mandoline but I just used my chef's knife) Juice of 1 lemon olive oil sea salt pepper pinch red pepper flakes fresh basil, chopped fresh parsley, chopped 2 cloves garlic, minced 3 T. toasted pine nuts parmesan cheese Slice zucchini lengthwise, dress with olive oil, salt and pepper. Grill for about 2 minutes, or until zucchini wilts and gets light grill marks. Meanwhile, make a dressing of garlic, more olive oil, lemon juice, herbs, red pepper flakes, salt and pepper. Remove zucchini from pan and toss in dressing. Top with toasted pine nuts and shaved parmesan cheese.

Shrimp, Feta and Orzo Salad

We're knocking on 90 degrees in Atlanta these days, so fresh, light dinners are always welcome. I saw this recipe in The Nest Magazine, and it looked so good I had to give it a try. It was delicious -- lemony, garlicky and the perfect summer weekend meal. (If I had good food photog skills, I might post pics more often... but alas, I am not blessed with this talent.) I promise it's very good though.


Shrimp, Feta and Orzo Salad
from The Nest Magazine

Salad Ingredients
1 garlic clove, minced
3/4 T. fresh lemon juice
1.5 t. minced oregano
3/4 c. orzo, uncooked
12-15 med-large raw shrimp, peeled, deveined
2 oz crumbled feta cheese
1 med tomato, chopped
3 scallions, thoroughly rinsed and sliced
1/2 c. packed flat leaf parsley, minced
2 c. baby greens

Dressing
1/2 clove garlic, minced
2 T. lemon juice
1/4 c. flat leaf parsley, chopped
2 t. minced fresh oregano
pepper
1/4 c. olive oil

1. In a bowl, whisk together garlic, lemon juice, olive oil, oregano, salt and pepper. Add shrimp to marinade, stirring to coat well. Marinate for 1 hour (I did 20 minutes and they were very flavorful.)

2. Cook orzo according to pkg directions and let cool.

3. For the dressing, combine all ingredients in a blender until emulsified.

4. When orzo is cool, stir in feta, tomato, scallions, and parsley. Add dressing to taste and toss well. Season with salt & pepper.

5. Remove shrimp from marinade and either grill or stir fry for approximately 2 min per side.

6. Layer greens, orzo mixture, and top with shrimp. Serve with crusty bread and crisp white wine!