Breakfast in EAT-lanta

While everyone still has Thanksgiving on the brain... I am still recalling fond memories of a breakfast I enjoyed a scant few days ago, before turkey and stuffing dominated my taste buds. And while I felt a pang of regret for not paying a visit to my favorite breakfast spot in the ATL (oh, Flying Biscuit, how I still love thee), I was psyched for my first experience at the Original Pancake House...

I learned, actually, that the original Original is in Portland, Oregon, born in 1953 at the loving hands of Les Highet and Erma Hueneke. They now have over one hundred franchises from coast to coast, which have won local and national acclaim. The recipes demand only the very finest of ingredients, such as 93 score butter, pure 36% whipping cream, fresh grade AA eggs, hard wheat unbleached flour, and their own recipe sourdough starter. Their batters and sauces are made fresh in each restaurant’s kitchen. All of this TLC shines through, from the waitresses to the retro decor. This is a diner upon which all diner's should be measured...

I ordered big and broad, wanting to sample as much of their menu as possible. The signature of the OPH is their Dutch Baby, described by its originators as "an air filled delight oven baked to golden perfection and served with lemon, whipped butter and powdered sugar to create a mouthwatering blend." What an incredible combo! So light (a cross between a crepe and a pancake), so bright (loved the fresh-squeezed lemon juice), and just the right amount of decadent (butter, powdered sugar). It went faster than expected...but luckily, I still had room for more -- namely, my bacon pancakes. Need is say more? The balance of savory and sweet is right in my stomach's wheelhouse. If you've ever been pleasantly surprised by the happy accident that occurs on your plate when your maple syrup encroaches on your eggs and bacon... you know the joys of this dish. I'm honestly stunned that more breakfast joints don't offer this on their menus as a stand alone item...

And speaking of menus... the OPH's is extensive, if not overwhelmingly tempting. No fewer than 18 pancake offerings, plus waffles, and omelet variations, too, each one deserving of a taste.
The potato pancakes warrant special mention, as well. They're made flat, and although I prefer the crispy kind, derivative of hash browns, these were plenty satisfying.

Kudos to the Original Pancake House for keepin' it real, sticking with what works (and has for over 50 years), and earning a place in my heart... along with another bookmark as a place I will continue to visit on my many returns to the ATL...

Philly Food & Wine

Good times at the Philly Food & Wine Festival this weekend. I'll post pics once I get them all, but wanted to deliver on my promise of posting the recipe I demo'ed ASAP. Thanks to all the wonderful peeps in the crowd for turning out, and staying put. Following Aaron McCargo, Michael Voltaggio, and Fabio Viviani ain't exactly an enviable position for a rank amateur like myself, and the crowd that was there made life a whole lot easier and more enjoyable...

This recipe resonates with me for a couple of reasons: it's easy, tasty, and healthy. And it was the perfect thing to demonstrate on Halloween Eve, because of the "trick" of the squash posing as spaghetti!

Spaghetti Squash Casserole

• Slice one large spaghetti squash lengthwise. Place cut sides down on a greased baking sheet and roast for approx. 45:00 in a 400 degree oven. Cool completely when done.
• Meanwhile, cook 4 slices of bacon in a pan. Remove and drain to cool.
• Dice an onion and add to same pan with bacon grease. Saute until soft. Set aside.
• Grate 4 oz. Havarti cheese, 4 oz. Swiss cheese, and 2 oz. Romano cheese in a large bowl.
• Chop the bacon and combine with 2c bread crumbs (I prefer Panko) and 1/3 of the cheese mixture. Set a side (this is your topping).
• In another bowl, combine 1/4c stone ground mustard, 1/4c sour cream, 1/4c chopped parsley.
• Scoop out the squash seeds from the cooled squash. Using a fork, scrape the insides of the squash halves, forming long strands, and add to the wet mixture. Mix completely. Season with salt & pepper.
• Mix in the remaining 2/3 of the cheese mixture to the squash mixture. Spread in a 9x13 greased casserole dish.
• Top with the bread crumb/bacon/cheese mixture.
• Bake in a 350 degree oven for approx. 25:00 until golden brown, then broil and additional 2-3 minutes until the cheeses bubbles and the top is crispy.

My demo went pretty well (there were no leftovers!)... and I hope this dish serves you and yours well in your home...

Take that, Paula Deen!

I embraced my inner Paula Deen tonight, minus the sack of sweets, and this Northern boy got in touch with the South! The menu for dinner: Fried Green Tomato BLT Sandwiches! I went for it, inspired by F&W mag's tribute to Southern cooking recently. Lord willin' & the creek don't rise, this won't be the last time I channel some good, old-fashioned Southern recipes...

• Slice unripened green tomatoes 1/2 thick.
  
• In three shallow bowls: 1/2c all-purpose flour; 1 beaten egg w/ 1 tbsp. water; 1/2c corn meal.


• Dredge tomatoes in 'assembly line' mentioned above. Set aside slices on parchment paper.


• Heat 1/4" vegetable/canola oil in large sautee pan. Fry tomatoes until golden brown on each side.


• Meanwhile, prepare 2 strips of bacon per each tomato slice.


• Spread mayo on whichever type of thick cut bread or bun you choose. Top with arugula.


• Place fried green tomatoes on bread/bun with mayo, bacon, arugula.
  

I served my sandwiches with a side of cream style corn, and a nice New Zealand Sauvignon Blanc (Kim Crawford -- my favorite).

This dinner was light, fun, delicious... and a really nice diversion from the usual, especially from what this Jewish kid from New Jersey is used to cooking!

Read all about it...

Here is an article I came across that I thought you'd enjoy...

http://tastingtable.com/entry_detail/nyc/1446/Bacon_Marmalade_is_a_great_mistake.htm