Author Archive | Edible Atlanta

recipeStrawLemonPreserves

STRAWBERRY LEMON PRESERVES

Recipe and Photo by Lyn Deardorff

Makes about 4 half-pints

  • 4 pounds organic or regular strawberries, firm and barely ripe
  • 2 whole lemons
  • 1 cup sugar (cane sugar or organic raw sugar)
  • ¾ teaspoon ground cinnamon (optional)
  • ½ teaspoon ground ginger (optional)

Prepare jars by placing in water-bath canner, bring to boil and simmer for at least 10 minutes while preparing recipe. Place lids and bands in small saucepan with water to cover, and simmer at very low heat.

Meanwhile, cut lemons into very thin slices and then cut each slice in half. Remove seeds.

Combine hulled whole strawberries, lemons, sugar and spices in a nonreactive saucepan or stockpot and cook over medium heat. Stir frequently to prevent sticking and burning. As it cooks, the strawberries will begin to break down and release juices. Continue cooking until mixture thickens. This can take from 20 to 40 minutes depending on ripeness of strawberries (less ripe will thicken faster). Test for spreadable consistency by cooling a tablespoon of the preserves on a saucer. If it begins to hold its shape, it is ready to jar.

Ladle hot mixture into jars, wipe rims and seal with bands and lids, leaving ¼ inch headspace. … Read More

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tradHeating

BREAKFAST IN A SKILLET


Photos by Jennifer Davick

The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp.

  • 1 pound ground pork sausage
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 cups crumbled homemade biscuits
  • 6 ounces extra-sharp Cheddar cheese, freshly grated (1½ cups)
  • 1 cup grape tomatoes, quartered
  • 1⁄8 teaspoon freshly ground pepper
  • 6 large eggs

Preheat oven to 350°. Heat a 10-inch castiron skillet in oven for 5 minutes.

Meanwhile, cook sausage, onion and garlic in a large, lightly greased skillet over medium heat, stirring frequently, 10 minutes or until sausage is browned and onion is tender. Transfer to a large bowl. Add biscuit crumbles, cheese, tomatoes and pepper. Stir until blended. Transfer to hot cast-iron skillet.

Make 6 indentations in sausage mixture using back of a spoon. Break 1 egg into each indentation.

Bake at 350° for 23 to 25 minutes or just until eggs are set. Serve immediately.

Makes: 6 servings

Recipe adapted from Around the Southern Table … Read More

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PUFFED CHICKEN POT PIES


Photo by Jennifer Davick

Putting this classic comfort food in miniature skillets raises it to a level fit for company. Make sure the filling is hot and the pastry is cold when it goes in the oven.

  • ¾ pound carrots
  • 2 celery ribs
  • 1 yellow onion
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground pepper, divided
  • ¾ teaspoon salt, divided
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups chopped roasted or rotisserie chicken
  • 1½ cups sweet peas
  • 1 teaspoon fresh thyme leaves, chopped, plus sprigs for garnish
  • 1 large egg
  • ½ (17.3 ounce) package frozen puff pastry sheets, thawed but cold

Preheat oven to 400°. Cut carrots and celery into ½-inch-thick slices. Cut onion into quarters. Arrange on a jelly-roll pan.

Toss with olive oil; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Bake at 400° for 55 minutes or until tender and lightly browned.

Arrange 12 lightly greased 3½-inch castiron skillets on an aluminum-foil-lined baking sheet. (6-ounce oven proof ramekins can also be used.)

Melt butter in a large Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in chicken broth; cook over … Read More

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Spring 2013 Table of Contents

2 GRIST FOR THE MILL
4 EDIBLE TRADITIONS
Heating Up the
Basic Black
By Rebecca Lang
8 FARM TO PANTRY
Capturing the Seasons in a Jar
By Lyn Deardorff
11 Many Hands
Make Light Work:
Wolfscratch Farm
Gets Mobbed
By Lorayne Bryan
14 Schoolyard Gardens:
An Education
for Young Sprouts
By Susan G. Collins
16 NOW IN SEASON
18 THE ART
OF FOOD
Cooking with
the Seasons
By Alisa Barry
20 Seeds for the Future
By Laurie Moore
22 Fresh Ideas
for a Southern Spring
By Virginia Willis
27 FARMERS MARKET DIRECTORY
30 No Kidding Around:
These Goats Make
Great Chevre
By Tricia Stearns
35 Sauce Boss
By Nealey Dozier
38 Growing Up: Agriculture in Atlanta Has Arrived
By Michael Wall
40 LAST BITE
Asparagus Points
the Way to Spring
By Megan McCarthy
  COVER
Photo by Carole Topalian
  THIS PAGE
Photo by Carole Topalian
  RECIPES
7 Puffed Chicken
Pot Pies
7 Breakfast in a Skillet
10 Strawberry Lemon Preserves
19 Grilled Shrimp Spiedini
with Salsa Verde
21 Garlicky Pasta
and Kale
23 Mushroom Ragout
24 Sautéed Radishes
with Chives
24 Asparagus & Cucumber Salad
25 Seven-Hour Leg
of Lamb
32 Roasted Beet Salad
33 Caramelized Onion
and Goat Cheese Pizza
Read More
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