Sprint 2 the Table

Appetites and Adventures

Getting Buzzed with Foodies

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Meeting the people behind your favorite blogs?  A privilege.

Being in a room full of people who don’t bat an eye as you photograph every food item in the room?  Surreal.

Sharing ideas with a roommate who comes up with the coolest food combos around?  Inspiring.

Sampling all of the food, wine, and beer you can handle?  Sin-tastic.

 

FoodBuzz 3rd Annual Blogger Festival?  Priceless

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Friday night we attended a Welcome Reception sponsored by Sabra.

 

To start we had hummus hors d’oeuvres and wine.  Hummus Heaven.

 

When it hits stores, try the new Holiday flavor – the rosemary deliciousness will knock your socks off.  I’m thinking that served on little toasts with goat cheese and micro greens will be my holiday party go-to this season.

 

Sarah (my Smart Kitchen roommate) and I tried everything, obsessed over the fresh veggies, and made friends with fellow bloggers.

 

We were then brought in for the Awards Dinner.  Served buffet-style, many of the dishes were inspired by fellow FoodBuzz-ers.

 

Our table, which included new friends Karen (of The Tamale Girl) and Lauren (of Vegology), voted the night’s winning dishes to be the Housemade Beet Ravioli  with arugula and goat cheese and the Lentil Salad with shaved  fennel  and  escarole with a sherry vinaigrette.

 

After that smorgasbord Sarah and I hit the (surprisingly) nice gym to start out day 2 on the right foot.  I also ran to the host hotel to get my schwag bag.  Check out these goodies:

 

By the time we made it to the pre-panel breakfast bar we were ready to chow down.

Delicious fresh fruit, vegan sunflower seed bread, local jam (the strawberry was my fav), spinach-mushroom frittata, pumpkin bread, and scones.  I sampled a little of everything.  And then seconds of everything.

 

As good as that was, the highlight was getting to try Cookie Dough Balls from Mamma Pea herself!  Sarah and I split a Chocolate Chip and a Pumpkin Molasses.

 

Run, do not walk, to try this recipe for the Pumpkin Molasses.  It will change your pumpkin-lovin’ life.

Did I mention I also got the meet the famous Ms. Pea?!  Pics tomorrow! 

 

We attended 3 panel discussions: Taking Your Blog to the Next Level, DSLR-free Zone, and Effective Social NETworking.

My personal favorite was the one on taking good pictures without a DSLR camera, presented by Greg @ Sippity Sup, Chuck @ Foodgawker, and Angi @ Rice & Wheat.  You may have noticed photography isn’t one of my many talents.

 

Top take-a-ways:

  • The Camera+ app is a necessity for iPhone photography
  • When going out to eat, choose the table with the most natural light if possible (how did I never think to request this?!), or at least choose the seat with the best lighting
  • If you must use a flash, use one layer of a thin paper napkin to diffuse the light
  • For home photography, a grow light from Home Depot in a reflector (those sliver bowl things) works well when you can’t use natural light

 

It’s getting wordy and I’m running late for work (doh), so more to come tomorrow.  We had an awesome time at the tasting pavilion, met T Flo, and tweeted our way through a fun banquet dinner!

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Quickie week recap to hold myself accountable:

 

Workout Recap (10/31-11/7)

  • Monday – 0.6 mile run jog,  Ab Ripper X, 10 min X-fit circuit
  • Tuesday – 100 push-ups 
  • Wednesday – 1.5 mile run, Biceps/Back, 6 min plank sequence, 100 push-ups
  • Thursday – 1.5 mile run, 30 min core class, Body Pump, 40 ins Stairmaster
  • Friday – Triceps/Chest, 6 min plank sequence, 100 push-ups
  • Saturday – 10 min jog, 30 ins elliptical, 100 push-ups, crunch machine (50)
  • Sunday – Travel day 🙁

***

I am full of inspiration after the weekend – perfect timing for the holiday backing season.

Do you have any tips for low-tech photography?

How did all the race-runners do this weekend?

 

Coconut Banana Chocolate Chip Cookies

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How in the world was I exhausted at 10 pm last night?

I’m a night person!  Then I remembered I left the house at 730am to play in a softball tournament and only came home long enough to shower and shovel one of these in my mouth.

My team didn’t win the tournament, but the game we lost was one of the most memorable I’ve had.  We went into overtime and lost… but the adrenaline and the plays made by my team were over the top.

We were down by 5 with 2 outs.  One girl got hit in the nose with the ball, bled a lot, and then came back into the game to bat so we didn’t have to take an out for her spot in the lineup… and she got a great hit!  Sadly, we still lost by 1. 🙁

In keeping with my new weekly recap tradition, here’s was last week looked like:

Workout Recap (7/4-7/9)

  • Monday – Peachtree Road Race – 10K – 51:08 mins
  • Tuesday – Yoga for Runners, stationary bike 30 mins, 84 push-ups
  • Wednesday – Biceps/Back, 5K run, 84 push-ups
  • Thursday – Intervals (2 mile treadmill, 1 mile elliptical), 84 push-ups
  • Friday – Tris/Chest, P90X Ab Ripper X, 84 push-ups
  • Saturday – 5 mile run (in 40 mins!!!)
  • Sunday – Softball tournament, 84 push-ups

NuNaturals was nice enough to send me some goodies to test out.

The package came with recipes, but I’ve had my eye on these Coconut Banana Chocolate Chip Cookies from Gracie @ Girl Meets Life.

It’s not often something so good for you tastes so decadent.

These are gluten-free and vegan.  The added bonus is that they are low-sugar.  If you omitted the chocolate chips, they would be sugar-free – you could do that and thrown in come walnuts for banana bread cookies.

NuNaturals Pure Liquid Vanilla Stevia drops worked like a charm.  My cookies were appropriately sweet and I didn’t notice an aftertaste.

Coconut flour has been a recent addition to my pantry.  I’m loving it.  You have to be careful as it has a different feel than “regular” flour, but it adds a smooth, almost silky texture to baked goods.

Some benefits of coconut flour:

  • Good source of fiber – At 58% insoluble fiber, it has the highest percentage found in any flour
  • Guilt-free baking (nearly… the other ingredients are your business 😉 ) – Insoluble fiber means your body doesn’t digest it (translation: your body can’t derive calories from it); these fibers basically magic eraser their way through you intestines doing what fiber should do to keep your digestive system healthy
  • Gluten-free and hypoallergenic – Many people without a serious gluten allergy and moving towards a low-gluten diet.  Subbing coconut for some of your regular flour is another way to cut down on gluten intake.  For those that do have an allergy, you can use this with rice flour to improve textures.

Be warned that coconut flour is very dry and doesn’t bond well.  Remedy this by adding binders like bananas or eggs to your batter.  This can also be accounted for by using subbing in place of just 1/4 to 1/2 with a “regular flour.”
Keeping that in mind… welcome to cookies so silky and light you won’t be able to stop eating them.  Which is fine, as they are pure doughy deliciousness at only 86 calories a pop.

 

Coconut Banana Chocolate Chip Cookies

  • 3/4 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 medium banana, well-mashed
  • 14 drops NuNaturals Pure Liquid vanilla stevia
  • 1/2 T coconut oil
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
  • 1 C unsweetened coconut milk (So Delicious-style)
  • 1/3 C dark chocolate chips

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

In a large bowl, combine dry ingredients.  Set aside.  
 
In a medium bowl, whisk together wet ingredients.  Slowly add the wet mixture to the dry, stirring as you go.  Fold in chocolate chips.
 
Scoop out 2 T of dough on lined baking sheet, pressing down lightly.
 
Bake for 25 mins, until cookies begin to brown.  Allow them to cool completely (they are crumbly!).
 
Makes 11 cookies.

Approximate nutritional info: 86 calories, 4.2g fat, 11.1g carbohydrates, 3.8g fiber, 4.9g sugar, 2.1g protein.

***

Important Announcement: it’s my BIRTHDAY WEEK!!!!  Woot!

What is new to your kitchen as of late?

Ode to Lemons

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Did you know…

Lemons are really good for you?  A single lemon satisfies your daily intake of Vitamin C (strong bones, people!).  They also are a good anti-inflammatory.

 

The taste of water isn’t my favorite.  I keep a lemon in my fridge at all times and squeeze slices into my water.  Adding lemon encourages me to drink more by masking the flavor of Atlanta’s finest tap water.  I drink A LOT of water.

 

Other Lemon Uses:

Use the juice to make a simple dressing for salads.  A french green bean salad was delicious with this Lemon-Tahini Dressing.

Sauté them for to serves with pasta or chicken.  Check out this pasta dish I made with Meyer Lemons and asparagus (yes, you can eat the whole thing).

Bring out flavors in dips or sauces with lemon.  I used both lemon juice and zest to highlight the roasted red pepper and spices in this Muhammara (Red Pepper and Walnut Dip).

Lemon can add an extra dimension to desserts.  This weekend’s Rosemary-Lemon Shortbread Cookies would have been missing something without the citrusy zest.

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Why the lemon plug?  It’s HOT outside.

I did a 4 mile run this morning and by the time I was done it had almost hit 90 degrees outside.

This is run #3 since I pulled my achilles.  Post-run I was chugging lemon water to rehydrate and reap the benefits of the anti-inflammatory.

My Achilles was ok.  I could feel the strain, but it wasn’t painful enough to slow me down.  Flat land is hard to find in Atlanta, but I managed to more or less keep away from hills to avoid stressing it too much.

 

Stats:

  • Distance – 4 miles
  • Time – 32:23
  • Pace – 8:06

***

Thank you to everyone for the warm comments about my dad on Father’s Day.  You all definitely brightened my weekend. 🙂

How do you stay strong during/after working out in the heat?

Do you have a “secret” for adding a little something special to dishes?

Rosemary-Lemon Shortbread Cookies

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Father’s Day Weekend.

What to do…

Cookies are in order.  Girls without their daddies most certainly deserve treats.  Definitely a few glasses of wine (which will no doubt be blamed for any tears).  Not to worry, I’ll strive for balance.

My dad would have LOVED to see this

There will be time spent simply remembering my dad and try to concentrate on the fact that I was lucky to have such a great man as a father for 25 years of my life (cliche… but look at all the jerks out there!).

My dad loved to laugh.  He was so smart – loved learning more than anyone I’ve ever known.  Enjoyed good wine, food, football, and hanging out with his “girls” (Mom, me, and my 2 sisters).

To those of you whose fathers are still with you, give them an extra hug today.  Or at least don’t forget to call!  Maybe buy a present or two.  Ties, socks, chocolate-covered cherries (those were my dad’s favorite).

To those who are in the unfortunate situation of being without a father on Father’s Day weekend, my thoughts are with you.  I can’t say it gets easier… but it doesn’t get worse.  That’s something, right?

Treat yourself to cookies. The kind your dad would have liked, or the kind that are most comforting to you.  Maybe they are just fun to make.  Light, buttery, summery cookies like these Rosemary Lemon Shortbread Cookies:

Some people are intimidated by baking.

One of the secrets to doing it well is measuring flour properly.  It can make the difference between fluffy, delectable treats and dense failures.  “Real” bakers will argue that the only way to measure is by weight.  However, more often than not, I use a simple measuring cup.  I’m a lazy baker.

To me, the important thing to do is to fluff the flour.  When it sits in your pantry, it settles.  This compacting can result in the addition of 25% more flour than the recipe calls for.

Solution: Take a fork and fluff it up before diving in with your measuring cup (please tell me you’re using a dry ingredient cup already).  Then use a knife to sweep off the excess flour.  Do NOT shake, tap, or compact the flour down.

Once you have the shortbread base, this is an easy recipe to take in many directions.  You could change it up with some basil or thyme!

Rosemary Lemon Shortbread Cookies

by Laura Hall

Prep Time: 20 mins

Cook Time: 20 mins

Keywords: bake dessert Rosemary Lemon cookie spring

Ingredients (20 cookies)

  • 1 1/4 C all-purpose flour
  • 3/4 C white whole wheat flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 2 T chopped fresh rosemary
  • 2 tsp lemon zest
  • 3/4 C salted butter, softened
  • 1 T light agave nectar
  • 1/2 C confectioners (powdered) sugar

Instructions

In a medium bowl, whisk together flours, salt, baking powder, rosemary, and lemon zest.

In a large bowl using an electric mixer (I used a hand-held), mix together butter, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.

Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (5-6 times). Roll into a log (like the cut and bake cookie dough)and cover in parchment paper. Refrigerate 1-2 hours, until hardened.

Preheat oven to 300° F.

Remove from fridge and cut into small (~1/2 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread in middle of oven until golden brown, ~20 mins.

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Happy Father’s Day!

What is your favorite way to celebrate life well-lived?

Chocolate Sea Salt Cookie [Recipe]

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Remember the bake sale I participated in to raise money for Team in Training?  Thanks to everyone who bid, Steph’s Bite by Bite raised $729!!!

I hope my winning bidder enjoys these as much as I do! 🙂

Today I am FINALLY posting the recipe for my contribution – Chocolate Sea Salt Cookies.  This sweet and salty treat is worth the wait, I swear!

Chocolate Sea Salt Cookies

These are amazing.  I’m not exaggerating.  They take my love of sweet + salty and bring it to a whole new level with almonds and dark chocolate.

The dough is enough to make you forget any fear of raw egg-induced salmonella.

The key is to use a high-quality, flaky fleur de sel.  You want the cookies to have a crunch followed the delicious melting of a salty flake on your tongue.  Not the time for table salt, guys.

I use the pink-tinted, super-flaky Murray River Australian Flake Salt.

Also be sure to use good chocolate.  I will often use a semi-sweet bar for melting and get the Ghirardelli dark chocolate chips to stir in.

Taking pictures of dark brown items is hard.  More proof that Indian food and dark chocolate were meant to be eaten straight-away.  Sans photo shoot.

[Tweet “These sweet ‘n salty chocolate #cookies will change your life. Really.”]

Chocolate Sea Salt Cookies

by Laura Hall

Prep Time: 15 mins

Cook Time: 12-13 mins

Keywords: bake dessert chocolate salt almonds cookie

Ingredients (24 cookies)

  • 2 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C slivered almonds
  • Fleur de sel

Instructions

Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that). Stir in butter.

Whisk together eggs and vanilla extract. Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture. Stir until well-combined.

Sift together flour and baking powder. Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds. Refrigerate at least 2 hours or overnight. Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees. With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet. If desired, gently flatten with the palm of your hand (I like mine better in “globs”). Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins. Allow to cool as best you can before devouring with an icy glass of milk.

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In a matter of hours I will be all dressed up to attend the first Atlanta Food & Wine Festival event! 

What are you doing this weekend?

What is the best dessert you’ve ever made?

Ready. Set. Eat!

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Creative Loafing Atlanta recently published it’s “100 Dishes to Eat in Atlanta Before You Die.”

Foodies through the city rejoiced.  Then compared notes for bragging rights.

 

My score card? While I’ve only had 11 of the dishes mentioned , I have dined at 38 of the restaurants (including the 11 where I actually had the dish).

I’ve also eaten 3 out of 6 Chef’s picks.

This doesn’t count the cocktail section since many locations were repeats.  Incidentally, I’ve been to all but 1 ofthese fine restaurant bars.  Oddly, I’ve only tried the H&F beverage. 

The Southern Cola… it was quite tasty, though I like the whiskey + tamarind syrup rimmed with dehydrated bacon creation I had there better.

 

Overall this is a GREAT list.  Clearly, I have a mission.  My favorite on the list so far is the Carbonara at Holeman & Finch or the Giggioto calzone from Antico Pizza.  But that pecan waffle at WaHo will win at 3 am every time.   Hell.  Yes. 😉

 

Last night's Antico dinner

 

 

They could have done a better with the breakfast section, but I guess we can’t all live for brunch.  Where’s Ria’s? Watershed?  Rosebud?  The crepe guy at the Piedmont Park Green Market?

 

Cheers to the hard-working taster/writers: Cliff Bostock, Besha Rodell, and Jennifer Zyman.

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This morning I’m getting ready for my best friend’s baby shower!  Lots of goodies to come from this extravaganza. 🙂

 

Knowing there will be a mad rush for the rest of the day, I got my run in early.

Stats:

  • Distance: 5 miles
  • Time: 43:30
  • Pace: 8:06

 

Don’t forget the Bake Sale Steph @ Bite by Bite is holding to benefit Team in Training and the Leukemia and Lymphoma Society.

My contribution are a big batch of Dark Chocolate Sea Salt cookies. Sweet and chocolatey with a flaky fleur de sel crunch on top.  Mmmmm!

Please click here to check out the bake sale!!! It ends at 12p EST today!!!

***

Have any of you been eaten the magical 100 Atlanta dishes?

What do you think the best spot in your city is?

I love to travel – suggestions always welcome!

 

Travel Food

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Quick post today because I have to get some work done before heading back HOME!

There have been tons of bloggers sharing tips for eating on the road lately.  All I can say is that having food with you is a lifesaver.

Road breakfast of champions

I’m running a little late because I had to get a run in this morning.  Too many days sitting still in a conference room!

Stats:

  • Distance: 3.14 miles
  • Time: 25:54
  • Pace: 8.13

Not bad!

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Steph @ Bite by Bite has posted a preview of her online bake sale! Steph running with Team in Training and is raising money for the Leukemia and Lymphoma Society.

Check out the many drool-worthy items here.

 

My contribution are a batch of my dad’s fav Dark Chocolate Sea Salt Cookies.

Sale opens on Friday! 🙂

***

Do you travel with food?  What are your favorite items to bring?

 

Rosebud

By

Guess where I am?

 

Don’t be jealous.  11 hours of the day I was shivering in a conference room. It was a good meeting though… and the beach was a great backdrop for dinner!

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Have you guys heard about the bake sale going being hosted by Steph @ Bite by Bite?  Steph is a member of Team in Training and is raise money for the Leukemia and Lymphoma Society.

This is a cause that is near and dear to my heart.  My dad passed away from Chronic Lymphocytic Leukemia 3 years ago this summer.  Please go check out the bake sale when it opens on Friday!

My contribution is a cookie that my dad enjoyed: Dark Chocolate Sea Salt. 

Recipe to come as I make them and can photog this weekend!  The basics include: dark chocolate, butter, brown sugar, eggs, vanilla, flour, baking powder, almonds, and fleur de sel glittered across the top.

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Growing up my mom used to say I had “rosebud” lips.  I guess that means they were not very wide, yet plump?!

 

I wish I could say I that I remembered this cute story when I made Mother’s Day reservations at a restaurant called Rosebud.   I did not.

Rosebud (1397 N. Highland Ave, Atlanta, GA 30306, 404-347-9747) is headed by talented chef and owner, Ron Eyester (@theangrychef).  He gets extra cool-points for naming it after named after Jerry Garcia’s guitar.


Beginning with a light cocktail is the secret to Sunday brunch success.  I ordered the Crispy Cucumber – fresh cucumber juice, fresh squeezed lemon, and champagne.  It was perfect – sparkling, light, and not sweet.

Just as I suspected, the cucumber was a refreshing compliment to the bubbly.

It’s the Sunday version of a green smoothie

 

We started with mini Sweet Corn Muffins (sadly, not pictured). They were served with fresh strawberry preserves.  Honestly, I’m not a big cornbread fan, but these straight-out-of the-oven muffins were irresistible with the preserves.  Rather than taking over the taste, the sweetness in the moist minis was more of an accent.

 

Next up was a Fried Green Tomato app.  These tomatoes were breaded in Ritz crackers and fried to crispy perfection.  (Don’t you hate when they are a greasy, soggy mess?  NOT the case  here!)

The tomato deliciousness was topped with fresh mozzarella, radishes, and leeks.  All served over truffled honey mustard.  That’s right, I said truffled.

My only issue was with the mozzarella – I prefer mine to be creamier than the thicker version served here.

My entree selection was a Wild Mushroom Scramble, topped with chopped romaine and Cypress Grove Midnight Moon goat’s milk cheese.  It was as good as it looks – fluffy scrambled eggs, properly seasoned to let the earthy mushroom and nutty aged chevre to shine.  Nom Nom.

Mom seemed pretty satisfied with her Wild Georgia Shrimp and Grits, served with andoullie sausage, sweet onion, San Marzano tomatoes, and local grits.  These grits are ridiculously good.

 

The dessert special was a chocolate pretzel ice cream with some form of rice crispy treat.  We didn’t order dessert and I still regret it 3 days later.  Learn from my mistake.

 

In conclusion, if you are in Atlanta on a Saturday or Sunday, you should check out brunch @ Rosebud.  Or you could enjoy have brunch for dinner at Rosebud on Friday or Monday.  ‘Cause 2 day weekends are never enough.

***

Do you eat breakfast for dinner?

I could eat breakfast for every meal.

 

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