Sunday Morning Bacon

As the orange light of autumn's sun casts ever lengthening shadows across the leaf-littered street, I find myself yearning for a familiar and comforting aroma to ease me into the day: bacon! There is little that can awaken my sleepy spirits as effectively as that salty smoke released by the hot sizzle of morning bacon and I most enjoy tasting it layered between fluffy herbed eggs, fresh garden tomatoes, and lightly dressed greens. Eric calls it a B.E.L.T, but I simply exclaim: Mmmmm!

Sunday Morning B.E.L.T:

Ingredients: (serves 2)

1 small fresh tomato, sliced

6 pieces of your favorite crispy bacon (for a less fatty version, turkey bacon can be used and is equally delish!)

2 1 inch thick slices of your favorite bread- we use rosemary salt

2 handfuls of your favorite greens, lightly dressed in a sherry vinaigrette

3 eggs seasoned with salt, pepper, and freshly chopped parsley, beaten

Extra Virgin Olive Oil to taste

Method:

1. Cook your bacon and remove it from the heat to drain on a paper bag or towel after it's crisp

2. Add your bread slices to fry in the bacon grease until golden brown

3. Prepare your eggs, by making a french-style omlette (see Julia Child's excellent demonstration here: http://www.youtube.com/watch?v=LWmvfUKwBrg) which yields the most light and fluffy eggs as well as the easiest to divide and layer onto your B.E.L.T.

4. Dress your greens by drizzling with extra virgin olive oil and a few drops of sherry vinaigre

5. Assemble your B.E.L.T. by layering your toasted bread, then egg, then bacon, then tomato, then dressed greens.

Happy eating!

The Most Delectable Block in Ballard!

It has been nearly 5 years since I began my first wanderings through Ballard, WA and it was only last week that I discovered for the very first time, the most delicious block in the area! At first glance, it seems almost unnoticeable and then a slight breeze dances past your nostrils and you realize, all of a sudden, that you are standing at the brink of brilliantly delectable discovery. Your feet instinctively follow the aromas wafting down the street and deposit you at a place to which you anticipate building a budding and long-term familiarity: Delancey (http://delanceyseattle.com/).

Once inside, the honey-colored glow of candlelight twinkles across the kitchen to meet with the oven’s fantastic flame that is transforming the limp, pale dough into a bruised and rough mass of melted cheese and crispy bread. The crunch of toasted dough is softened by the moist, supple interior; you are a puppet- pulled into a trance by the flavors and textures that dazzle your mouth. The pizza is followed by a sinful and silky desert of caramel nectarines reclining atop a satin pillow of whipped cream; and a cookie, simple and comforting in its rich luxuriousness.

Family Dinner

All families have their quirks and it's sometimes difficult to understand how so many different kinds of people can possibly come from the same genes. But then, amidst the chaos and frustrations, there appears out of nowhere a glimmer of connection and all of a sudden, maybe even just for that moment, the crazy unit we know as our family makes sense and we feel like we belong together after all.

In honor of my big, zany, wonderful, lovable family, I made a simple prosciutto-wrapped salmon topped with a tomato and shallot relish and accompanied with wilted chard and roasted turnips. The outcome was a delightful evening spent with people who warmed our home and hearts with all of the little idiosyncrasies that make them our family.

Prosciutto-Wrapped Salmon with Wilted Chard and Roasted Turnips (serves 6)

Ingredients:

6 4oz salmon filets, center cut

8 thin slices of prosciutto

1 shallot

2 handfuls of cherry tomatoes, sliced lengthwise

2 bunches Swiss Chard, cut into 1 in. chiffonade

8 medium Turnips, sliced into rounds

Extra virgin olive oil to coat the skillet

1 Tbs butter

salt and pepper to taste

Method:

1. Trim the filets and wrap with a slice of prosciutto

2. Coat the Turnip rounds in olive oil and season with salt and pepper to taste; Put them into a 400 degree oven until they have browned

3. Heat a large skillet over medium-high, add olive oil and a butter to coat and then add the wrapped salmon to sear. Once the bottom is nicely browned, put the shallots and garlic into the skillet and put that into the oven for about 10 minutes, until the salmon is cooked.

4. Remove the salmon, keeping the shallots in the skillet, and let them rest on a plate

5. Place the skillet back on the medium burner and add the cherry tomatoes to the shallots, toss them until they are warmed through- about a minute- then pour it over the salmon

6. Using the same skillet, wilt the chard over medium heat, being sure to add some more olive oil and salt and pepper to taste.

So get some booz, call your closest relatives, and enjoy an evening dining together with the ones who made you who you are.

Happy Eating!

- Dre

Homeward Bound: Day 8

My long lost beloved friend, Jen, and I at the Sweet Auburn Curbside Market- A must visit in the ATL!

I sit on the porch with a cuddly pup at my feet and a warm breeze through my hair and wonder what comes next. Traveling, no matter what distance, is always accompanied by a journey; a story; a new familiarity. I sense a renewed excitement for the unknown road ahead and look forward to the everlasting journey that is turning out to be my life. So thank you Atlanta, for your charming grace and endless hospitality, for your grits and shrimp and pimento cheese, for your sweaty days and comforting warm nights, and most of all, thank you Atlanta for nurturing our family to help them blossom and laugh so they may welcome us home at our next return.

Atlanta Day 5: North Georgia

A view of the Appalachian foothills in North Georgia, some of the most beautiful country I have ever visited.

Talullah Falls at Talullah Gorge in North Georgia, the site of my very first boiled peanut tasting and suspended bridge crossing.

The 251 steps down to and back up from the suspended bridge.

The Bridge.

Crane Creek Vineyards in North Georgia. A lovely setting to rest on our adventure day before heading back to Atlanta.

My beloved family! Well... some of them.

Atlanta Day 4: Blooms

A favorite orchid from the Atlanta Botanical Gardens Orchid House*.

Lily pods in the pond outside of the Botanical Garden culinary gardens and demonstration kitchen.

Shrimp and Grits from Rosebud**, one of the most delicious meals I've ever tasted in Atlanta- or, anywhere, really.

* http://www.atlantabotanicalgarden.org/

** http://www.rosebudatlanta.com/