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This week's favorite (and every week, for that matter) is the Bluffton Farmer's Market:
Calhoun Street, Thursdays 2pm - 7pm...
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This week the favorite is a wonderful restaurant in Atlanta, a place where, soon, we will no longer be claiming as home. For our anniversary, Jay's parents gave us gift certificate to a restaurant in Buckhead called Antica Posta. Let me just start by saying thanks to Joe & Alice, and then to the owners of this fabulous restaurant! We recently used the certificate and had an amazing meal with several courses & a wonderful bottle of italian red wine (I need to recall what the wine was, because all I can remember is that it was wonderful...). Anyway, the food was absolutely perfect, the service superb, and the night was fun, intimate, romantic, full of great food, and a great way to celebrate our anniversary in Atlanta. If I had to pick a favorite of the favorite, then it would definitely be the panna cotta - I have been thinking about it ever since...
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This week, the favorite is a recipe I tried last Wednesday for Jay's dinner after class. The rolls were really the BEST part of the dinner, and my week, so I thought I'd share. The recipe came from the Southern Living Best Recipes 2010 volume that my mom gave to us to commemorate the year we were married. There are some great looking recipes in here, so I can't wait to try more. For now:
Fresh Herb Spoon Rolls
Makes 2 dozen; Hands-on Time: 20 min; Total Time: 45 min
2 cups warm water (110 F)
4 cups self-rising flour
3/4 cup melted butter (I didn't have this much, so I used 1/2 cup)
3/4 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup sugar
1 large egg, lightly beaten
1. Preheat oven to 400 F. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
2. Bake at 400 F for 20 to 22 minutes or until golden brown.
Seriously - these rolls were excellent, and so quick to whip up and bake while I was preparing the rest of dinner. Also, I know that this basic recipe has been used for years ~ and it's great to have a tried-and-true staple for dinners and dinner-parties to come.
Not only are these great with dinner, but we also ate them with breakfast the next morning... and Jay took a half-dozen with him to Columbus for lunch/dinner the next day.
Here are my thoughts for future applications:
~ Plain (sans parsley and chives) - would be so delicious with a little butter and jam
~ Add cheddar cheese and diced jalapenos for a spicy delicious variation
~ I'd like to try a sweet version - maybe a little sugar/cinnamon/butter swirl + topping for a cinnamon-ny sweet treat.
~ Add anything you want...your limit is your imagination
Now all I need to do is figure out a way to incorporate these into meals at least once a week...Sister Schubert, here I come.
3/21/11
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Inaugural favorite of the week: http://www.quirky.com/
Go there. Marvel at the ingenuity, and then order something!
Here is the first item that I will be ordering:
Cordies: Keep Your Cables on the Table
3/14/11
