Potato Goodness

So, I am definitely not the model CSA member.  I am slow to use my produce, and I am not a fan of this mess o' greens we keep getting.

But, recently, when reading a menu for the Peekskill Brewery, they had these potatoes on the menu that sounded delicious:

Bacon Wrapped Fingerling Potatoes
Carmelized Onion Puree and Caper Aioli

When we arrived, they weren't on the current menu.  Since the pregnancy cravings seem to stick with me until satisfied, I decided to use up our CSA spring onions and tiny potatoes and give these a whirl on the 4th.

First, I caramelized the onions by cooking them up in butter until they were a delicious caramel brown and were very aromatic.

I then pureed the onions using my immersion blender.

While I was working on the onions, I had the potatoes boiling.  I waited until they were nice and soft, and then got ready to assemble.

Let the assembly begin!

 I finally figured out that the quickest method was to smear some of the caramelized onion puree onto the 1/2 strip of bacon and then roll up and toothpick it together.

 Throw those babies on the grill!

 Mmmmmmmmm.....

 Pardon my 'cute' blue plastic bowl for the caper aioli- I was too lazy to put in a cute bowl!

We loved them...would definitely do these again!

Butter

I had never given a thought to making my own butter until I read Liz Stanley's post about it...

If you have some heavy cream and a stand mixer, you can be on your way.  I still haven't perfected it, but have now made a few batches of regular salted butter as well as some honey butter.

If you are looking for a fun project, you should give it a try.

Being that I am as impatient as I am, I skipped the shaking of the cream in the Ball jar.  I poured a large container of heavy cream into my mixer along with some salt (I am still trying to figure out the right amount of salt), started whipping it on high and just let it run.

Just whip it until it separates...you will have some chunks and some liquid.  The liquid is actually buttermilk.

Now, it gets a little messy...just reach in and start bringing all the solid bits of butter together, into a ball.  Squeeze out as much buttermilk as you can.  If buttermilk is left, the butter won't last as long.  Some sites recommend washing the butter under cold water until the water runs clear to ensure that the buttermilk is gone.

And, voila.  You have fresh butter.  Pop it in the fridge to let it firm up...and done!

Sweet Savannah

It is amazing how many times Sean and I say, "we miss Columbus" or "we miss Georgia" or "we miss the south".  Right now, I am thinking about Savannah.  Sean and I took a 4 day trip there in April of 2006, and I loved it so much, I still feel like it was just yesterday.  I can't wait to get back there!

 

 

I adore the layout of the city and the stunning architecture...I can't believe I don't have a gazillion pictures of the houses and parks.  Hmmm...guess I will need to go back :)  (*this was also pre-digital SLR, and I sucked at taking pics with my point and shoot)

We splurged and stayed at the Mansion on Forsyth for a couple of the nights.  It was worth it.  It is an 1888 Victorian mansion turned funeral home that was rehabbed into a modern boutique hotel.  Hotels can be so incredibly inspiring, don't you think?

 

  

  

  

  

  

 

We also spent two days in the cooking school affiliated with the Mansion on Forsyth, 700 Kitchen.  We had planned to go for one day, but we had such a great time during our first session with Chef Darin, we decided mid-class that we MUST go back for another day!  We still constantly make the recipes that we learned from our Searing/ Sautéing and Low Country classes...black eyed pea salad, creamy grits, and pork tenderloin medallions with dijon mustard sauce are just a few of our favorites.  I would HIGHLY recommend going.

There are amazing shops.  I tried to sneak some pics...these are from The Paris Market...

This is when I became obsessed with apothecary jars...

We also went to one of my favorite spas that I have been to...the Savannah Day Spa.  I am SUPER picky when it comes to spas...SUPER picky.  I loved the ambiance here, (in a beautifully restored historic home) and I dream about going back.

And the food, of course, the wonderful food.  A friend of ours, Donna, is like our personal concierge anytime we go to a new city, domestic or abroad, we could count on her for amazing dining suggestions.  Elizabeth on 37th is one of the best restaurants that we have ever been to.  The food is delectable, service - incredible, AND it is in a beautiful old house which I am a total sucker for.  I wish I had a better pic.  I will never forget the huge rosemary bushes out front.  That began my obsession with and purchasing of rosemary bushes.  What a heavenly scent when you brush against them.  mmmmm.....

I feel like we fit so much into four days...I have such fond memories of everything we saw, experienced, ate and did here.  Oh Savannah, I can't wait to bond with you again (and get better pics!).