Friends Lunch - Easy Creamy Onion Soup

My vote for the best “friend-I-haven’t-seen-in-a-long-time” lunch in Buckhead? Au Pied du Cochon. The décor is spectacular – but the food and service make the meal. The restaurant, located in the Intercontinental on Peachtree is open 24 hours a day, every day of the year. Au Pied doesn’t close at all. Which makes it perfect for a late afternoon rendezvous with a friend.

The original restaurant in Paris is located in Les Halles, the site of the legendary French meat and fish market. Opened in 1946, it has never closed its doors since 1947. Just like its namesake, Atlanta’s own Au Pied du Cochon celebrates the pig in all forms, including the feet or “trotters”. Don’t be scared by the pork selection, there are an array of other delicious meat, seafood and veggie choices on the menu.

The service is polished and professional, perfect for a long leisurely lunch. Each month brings a special lunch menu, with specials like savory or sweet crepes or waffles. (I know savory waffles sound funky – but the smoked salmon and cream cheese waffles were divine.) Much more than traditional French fare is offered, although it is hard to resist a bowl of the creamy, cheesy and delicious onion soup. Just in case you have forgotten what excellent wine service is like, they bring the entire bottle and offer a generous pour tableside. This applies to any of the wines offered by the glass. Lovely! How nice to be able to see the label of the wine you have chosen.

At the end of a relaxed and comfortable lunch, don’t be surprised to receive a little take home treat, like a chocolate or a fruit jelly, an excellent end to a lovely lunch and good conversation.

Here’s my take on the classic French Onion Soup that is easy, quick and just a little lighter:

French Onion Soup

A Rich, Beefy Broth Dense with Onions, Topped By Toasted Bread and Covered with Melted Cheese

4 Large Yellow Onions

1/4 Cup Unsalted Butter

1 Bay Leaf

1 Tsp Ground Black Pepper

1/2 Cup Whole Wheat Flour

4 Cups Light Beef Broth

1 Cup Dry White Wine

Sea Salt to Taste

1 Baguette

1 1/2 Cups Shredded Gruyere*


Step One

Slice your onions about 1/4” thick with your food processor, or a mandoline.

Step Two

Saute your onions with the butter in a large pan over medium heat until golden brown – this should take about 20 minutes. (Or, In a covered oven-proof pot, melt the butter. Add the sliced Onions. Place your pot in a 400F oven for 2 hours, stirring occasionally, until the onions are golden brown.) 


Step Three

Remove from the oven, and add the Bay Leaf and Black Pepper. Cook for 15 minutes more over low heat, (on stovetop). Add the Flour, and stir to coat the Onions. Add the Beef Broth and White Wine. Simmer for 1 hour over medium heat, or until creamy. Taste, add the Salt, and remove the Bay Leaf. 


Step Four

While the soup simmers, cut the Baguette into 1/2” slices, place on a cookie sheet and toast for 8 minutes at 350F or until light brown. 


Step Five

Pour the soup into individual ovenproof bowls or ramekins. Top with the Baguette Toasts and Gruyere. Pop under the broiler for 3-5 minutes or until the cheese is melted.


This Article was originally published in the Buckhead Patch online newsletter at http://patch.com/A-fg6K

Grilled Lemon Rosemary Chicken Inspired by a Bottle of Pinot Noir

Walking in the door of PH Wine Merchant is like stepping into an wine oasis. The new store in Peachtree Hills is warm, welcoming and definitely different from your run of the mill bottle shop. Owned by Anthony Yambor and Patrick Shippley, it is a partnership based on helping customers discover a wine they will enjoy, instead of simply presenting them with a wine they “should” or are “supposed to” enjoy. Their belief that each person should select wine according to their own preferences is a refreshing change in an industry filled with so-called “experts”.

The impetus behind the store was dinner, a great bottle of wine and discussion on business ideas and goals. Anthony discovered his passion for wine while working in the restaurant business. After implementing a wine training program for staff and building wine lists for a set of restaurants, he left that industry with a renewed focus. His desire to work one-on-one with enthusiasts led him to the retail wine business. With several years of experience under his belt, Anthony set out to start something new and different in wine retail with Patrick.

The range of wines in the store by region and price is extensive. From the most expensive bottle, a $700 Lucien Le Moine Richebourg 2008 to a $6 bottle of Vina Borgia Grenache from Spain, it’s not difficult to find a bottle to suit your taste. If you need help learning about wine, PH Wine Merchant has an educational director on staff. Maggie Meroney’s wide range of knowledge makes her classes interesting and enjoyable.

Anthony’s enthusiasm for wine is contagious. During a recent visit, I asked him to choose a bottle he would take home for a weeknight dinner. He choose a bottle of 2008 Joseph Voillot Bourgogne Rouge Vielles Vignes, a fine match for a rosemary-scented chicken breast. Here’s a simple and easy recipe inspired by his delicious choice of wine.

Grilled Lemon Rosemary Chicken

¼ Cup Fresh Lemon Juice

Zest of 2 Lemons

1 Clove Garlic, Grated

2 TB Extra Virgin Olive Oil

2 Tsp Freshly Ground Black Pepper

1 TB Minced Fresh Rosemary

½ Tsp Coarse Sea Salt

6 Boneless Skinless Chicken Breasts, cut in half vertically

Step One

Combine all the ingredients to create a marinade. Reserve ½ of the marinade and place the rest in a plastic zippy bag, add the chicken and marinate for 30 minutes to an hour.

Step Two

Remove the chicken from the marinade, pat dry, and cook on a preheated grill or grill pan, basting frequently with the reserved marinade. Grill until golden brown.

This article was originally posted in the Buckhead Patch on 2/08/11 at http://bit.ly/eMCqDe

Working Out a Plan for Eating Better

Perfect Post Workout Snack: Nutty Fruit Granola Bars

First Published in the Buckhead Patch January 28, 2011 http://buckhead.patch.com

So what does a personal trainer have to do with eating? Lots! One of the reasons I love being a chef is the opportunity to motivate others to eat better. But it’s not just what we eat that makes us feel good. How we move, (or not), is part of feeling great. That’s why I’ve chosen to study with Jack Clamon, one of the most authentic and inspiring athletes I’ve had the pleasure to meet, a fellow Buckhead resident and Westminster alum.

Jack is teaching me how to work out with kettle bells. You know – the funny looking bowling-ball-with-handles weights that have become popular lately? He has lots of gems of encouragement like, “Remember, you become the way your body feels”, or my personal favorite, “Own your body, Nancy!” His workouts are tough, but his personal care and attention to technique and form allow me walk out of the workout energetic and walking tall.

Although our zeal for helping others take care of their bodies comes from two different perspectives, we share a common interest in living well. We talk a lot during our sessions about health- supportive eating. Here’s a recipe that I shared with him for a post-workout bar. It’s low in calories, full of protein and fiber, and easy to bake and enjoy after exercising, or anytime you need a healthy, delicious snack.

Nutty Fruit Granola Bars

1 Cup Raw Almonds

1 Cup Raw Pecans

3 Cups Oatmeal, Divided

¼ Cup Whole Wheat Flour

1 ½ Cups Chopped Dried Fruit

4 Large Eggs

½ Cup Dark Brown Sugar

2 TB Canola Oil

1 ½ Tsp Cinnamon

½ Tsp Allspice

½ Tsp Sea Salt

2 Tsp Vanilla Extract

Step One

Preheat the oven to 350F. Line a 9" x 13" pan with foil, allowing it to overhang from the sides. Coat with non-stick cooking spray.

Step Two

Place the nuts and the oatmeal on two baking sheets with sides. Bake for 10 minutes or until toasted, stirring once. Chop the nuts finely in a food processor.

Step Three

Place the flour and 2 cups of the oatmeal in the processor and pulse until smooth. Combine with the dates, nuts and remaining cup of whole oatmeal.

Step Four

Whisk together the eggs, brown sugar, oil, cinnamon, allspice, salt, and vanilla extract in a large bowl. Stir in the oatmeal-almond mixture until well mixed. Spray your fingers with nonstick spray and pat the batter into the prepared pan.

Step Five

Bake for 30 minutes or until golden brown. Cool on a rack for an hour. Using the foil as handles, remove from the pan. Cut into bars with a serrated knife. To store for the week, wrap bars individually in plastic wrap and keep in the fridge.

Green Rice!

I had Green Rice the first time at a small restaurant in New York that specialized in cooking with herbs and spices. It was delicious, and determined to make mine taste as good, I developed this recipe. I substitute half of the cilantro with spinach - which makes it good-for-you as well! Here's the recipe so you can enjoy it, too.

Green Rice
1/2 Cup Tightly Packed Fresh Cilantro
1 Cup Tightly Packed Baby Spinach Leaves
1 1/4 Cups Light Chicken Broth or Veg Broth
1 1/4 Cups Skim Milk
1 Tsp Sea Salt
1 TB Olive Oil
3 TB Unsalted Butter
1 1/2 Cups Basmati or other Long Grained Rice
1/4 Cup Minced Onion
1 Garlic Clove, Grated
Step One
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend until combined.
Step Two
In a medium saucepan over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring, until it turns golden about, 3 to 4 minutes.
Step Three
Add the onion and cook until wilted. And the garlic and cook and stir for a minute. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for about 20 minutes. Remove from the heat, stir gently and keep covered until ready to serve.

Dana G Smith Fund Appreciation Event

Don't you just love folks who care and support the causes they believe in?

I had the pleasure of spending an evening with the donors of the Dana G. Smith Fund last week. Buoyed along by the sincere wishes and loving gestures from the attendees, I enjoyed sharing my cancer journey as well as the food! For those who appreciated eating the appetizers as much as I liked preparing them - here are the recipes and a couple of pictures. If you are interested in learning more about The Dana G. Smith Fund, I've got some info here on it - or check out their website at: http://www.danagsmithfund.org

*The Dana G. Smith Fund was created in March 2006 to assist those in their fight against cancer. Oftentimes, because of poor insurance coverage, missed work, multiple co-pays, doctor visits and travel, those battling cancer find themselves unable to pay basic bills such as rent and utilities. To date, the DGS fund, operating under the auspice of the Piedmont Hospital Foundation, has been diverse in its ability to assist those in need. It has helped with mortgage payments, rent and utilities. It has repaired vehicles for patients enabling them to transport themselves to treatment, paid COBRA insurance premiums and dental care required needed because of side effects of chemotherapy. With help from those touched by Dana, her story and her cause, the fund has lifted weight off shoulders, elevated spirits and lengthened lives.

Fresh Melon Skewers with Hoisin-Lime Dressing
6 Cups Cubed Honeydew, Cantaloupe and Watermelon
12 Bamboo Skewers
¼ Cup Lime Juice, Plus the Zest of 1 Lime
3 TB Hoisin Sauce
Freshly Cracked Black Pepper to taste
¼ Cup Chopped Fresh Cilantro
2 TB Chopped Fresh Mint
½ Cup Chopped Peanuts
Step One Combine the melons in a large colander. Let sit at least 15 minutes and up to 4 hours. Discard liquid. Place the melons on skewers alternating each fruit.
Step Two Whisk lime juice, zest and hoisin sauce together in a small bowl to blend. Drizzle the dressing over melon skewers. Season to taste with pepper. Sprinkle with cilantro, mint, and then peanuts. Serve immediately.

Mini Crab Tostados
6 OZ Lump Crabmeat
2 Scallions, Minced
Zest and Juice of 2 Large Limes, Divided
3 TBs Minced Cilantro, Divided
Sea Salt and Freshly Cracked Black Pepper to Taste
1/4 Cup Light Sour Cream
¼ Cup Non Fat Greek Yogurt
Chipotle Tabasco to Taste
1 Bag Tostitos Scoops
1 Ripe Avocado, Sliced Thinly and then in Hal
Step One Gently fold the crabmeat, scallions, zest and juice of 1 lime, 1 TB cilantro together in a bowl. Add salt and pepper to taste. Set aside.
Step Two Mix together the sour cream, yogurt, the remaining lime and zest. Add the Tabasco, salt and pepper to taste.
Step Three Place a Tsp of crab salad in each Tostitos. Top each with the sour cream mixture and garnish with avocado. Sprinkle with cilantro and serve.

Indian Spiced Nuts
4 TB Sugar, Divided
1 ½ Tsp Garam Masala
1 Tsp Cinnamon
½ Tsp Salt
1 Large Egg White
4 Cups Raw Nuts: Walnuts, Pecans, Almonds, Brazil Nuts
Step One Preheat your oven to 350F. Cover a sheet tray with aluminum foil or parchment. Lightly spray with non-stick spray.
Step Two Combine 3 TB of sugar, spices and salt together in a bowl. In a large bowl, whisk the egg white until frothy. Add in the nuts and stir. Add the spice mixture and toss to coat.
Step Three Spread the nut mixture out in one layer on the sheet pan. Bake, stirring once, for about 15 minutes or until golden.
Step Four Remove the pan from the oven, stir the nuts to loosen them and sprinkle the remaining TB of sugar over the top.

Date and Toasted Pecan Goat Cheese Lollipops
½ Cup Chopped Dates, Pitted
1 10 OZ Log Goat Cheese, Room Temperature
4 oz Light Cream Cheese
1 Cup Toasted Chopped Pecans
24 Pretzel Sticks
Add the dates, goat cheese and 1/4 cup of the toasted pecans to the bowl of a food processor. Pulse until combined. Put the remaining pecans on a plate. Using a teaspoon, scoop the goat cheese and roll into small balls. Roll in the pecans to cover all sides. Place the pretzel stick in the center of each goat cheese ball and serve.

Asian Tuna Pops
½ Cup Canola Oil
2 Tsp Dark or Toasted Sesame Oil
½ Cup Soy Sauce
2 TB Dark Brown Sugar
2 Cloves Garlic, Grated
2 Tsp Grated Ginger
1 TB Dijon Mustard
2 LB Tuna Steaks, in 1x2” pieces
Chopped Cilantro
Wasabi Mayo*
Step One Whisk or Shake in a Jar, the oils, soy, sugar, garlic, ginger and mustard. Place in a zippy bag and and the tuna. Marinate for at least 2 hours, but no longer than 4 hours.
Step Two Remove the tuna from the marinade and load onto bamboo skewers. Cook on a hot, oiled grill or grill pan about 1-2 minutes or until desired doneness. Sprinkle with Cilantro and serve with Wasabi Mayo. *Wasabi Mayo is made by combining light mayo with Wasabi paste to taste.

Endless Possibilities - Kids in the Kitchen

Can you believe this food was created by kids from ages 11 - 16? Not only is it beautiful - but delicious. Chef Rosemary Rutland and I had the pleasure of tasting these treats, and many more, while judging the week-ending challenge for Camp at Cooks Warehouse. Chef Carlin Breinig leads these fun expeditions into the world of cuisine for children and teens of all ages. In just 5 days, participants go from reading recipes to creating creative meals!

Rhythm and Food

What fun we had with food and music this week! Cancer Wellness at Piedmont Hospital and innovative musician Cindy Stark Reid hosted a creative workshop where participants made instruments out of food - and I used the same fruits and veggies to make lunch! Check out some of the food art and the lunch we enjoyed. And here's a beautiful and bright salad recipe that you can make in an instant and enjoy all week long:)

Spiced Carrot Salad

1 LB Carrots, peeled and cut into ¼” Slices

½ Tsp Sea Salt, or to taste

½ Tsp Teaspoon Cumin

½ Tsp Turmeric

¾ Tsp Smoked Paprika

½ Tsp Black Pepper

4 TB Olive Oil

1 Clove Garlic, Grated

2 TB Lemon Juice

2 TB Chopped Fresh Cilantro

Golden Raisins for Garnish

Step One Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and refresh with cold water.

Step Two In a medium pot or skillet, gently sauté the cumin, turmeric, paprika and black pepper in the olive oil for 2 - 3 minutes over medium heat until fragrant*. Add the garlic, and then add the carrots, lemon juice, and cilantro. Sauté over low heat for another 2-3 minutes, and remove from the heat. Garnish with golden raisins. Serve the carrots either warm or chilled.

FAST FOOD FACTS

Toasting spices in a dry pan or with oil is called “blooming”. This allows the essential oils to come to the surface of the spices and become fragrant.

When using turmeric in cooking, it’s a good idea to also add black pepper. This increases the bioavailability of the curcumin in turmeric – making it even better for you!