Day 1: Charlotte Food Tour 2k15

Two days are insufficient to explore the blossoming food scene in Charlotte, North Carolina.  Alas, a working girl may not have unlimited vacation days and I wouldn't want to trespass too long on the unmatched hospitality of my friends here.

I've spent time among the flowers and birds of a well-planned garden, being graciously chauffeured through the baffling streets of Charlotte and enjoyed every moment of my time.  Perhaps most wonderful of all I have been able to see a bit of Charlotte through its food.

Monday was a full day of food exploration and enjoyment.  We started the day with homemade pancakes similar to these and then hit the roads - which as I mentioned are utterly confusing - for a full day of food.

First stop was Amelie's French Bakery at Carmel Commons.  Amelie's is a well-regarded local chain celebrating French pastry and unique design with their community oriented space.  Each location has its own kitchen for maximum freshness.  The baked goods were varied, beautiful and the atmosphere was modern, whimsical and welcoming.

Next up, Davidson Chocolate Co. in the Dilworth neighborhood.  They are a teeny chocolatier with elegant creations.  Most of their chocolates were available in both dark and milk chocolate which was a nice option.  Among their offerings are truffles, hand-dipped cut ganache pieces as well as molded bonbons.  The store was very quiet and I couldn't find out what brand of chocolate they used or other details regarding ingredients.  Cute shop, but certainly not top on my list. Worth a try if you need a gift.  The Hot Chili and Hazelnut Truffles were both light on flavor and a bit firm for my taste.

 

Oops! Ate all of these before I got to my camera.

                            

A stroll around Pasta & Provisions was necessary and the aroma of garlic made me incredibly hungry.  The grocery portion of the store reminded me of Arlington, VA's own Italian Store.  Obviously, that is meant as a great compliment.

On the way home we stopped for lunch at Cajun Yard Dog where my constant craving for deep fried catfish and potato salad was temporarily sated.  Thumbs up for taste, service and value.

In the afternoon I had the pleasure of meeting with local chef, Bill Bigham.  Chef Bigham works as a personal chef and teacher in the Charlotte area having completed a culinary course at Johnson and Wales.  His enthusiasm and insight regarding the Charlotte food culture was both refreshing and encouraging.    

We met Chef Bigham at Dean & Deluca, always a lovely experience.  I was glad to see their locally sourced pastries front and center.

                             
Finally, day one ended with dinner which I had the privilege of making for my hosts and some of their family members.  Roasted asparagus, salmon, risotto, salad and chocolate coated peanut butter cookies were on the menu.

Come back tomorrow for Day 2 which will include my favorite chocolatier in Charlotte and a few more highlights.

Garden Fresh

Summer's end is bittersweet to say the least.  I dearly love the fruits of the garden and its slow fade to brown in the colder months builds both sorrow and anticipation.

So while they last I will enjoy the beauty of garden edibles.

Bartlett Pear

Bartlett Pear

Cherokee Tomato

Peanut Butter Almond Cookies with Chocolate Chunks

Ever in the mood for making cookies but have no thawed butter and no mixer either?  Peanut butter cookies are the most delicious solution to this baking conundrum.  No butter, flour or mixers required.

This variation has a little almond paste which could be swapped for just peanut butter.

Also, these little guys are gluten free.

Ingredients

3/4 cup peanut butter
1/4 cup almond paste (could use almond butter)
pinch salt
1 large egg
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla extract
1/2 cup dark chocolate chunks

1. Mix all ingredients together in a bowl with a spatula or a wooden spoon until smooth.

2. Roll dough into uniform balls and place on a lined baking sheet. Smoosh with a fork.  Bake for 7-10 minutes at 325F (depending on size).  Cookies should still be soft to the touch.  Cool on baking sheet.

I formed mine into 10g pieces.

Almonds

Sometimes, I take a photograph that I really like.  Usually of a single ingredient.  In this case: almonds.

Almonds are a star ingredient in many classic pastries.  Whole, toasted, sliced, chopped, ground into flour, and pastes, almonds are a veritable workhorse in the pastry kitchen.  Happily, almonds are a healthy snack that will fill you up and give you lasting energy.  

The Perks

Protein

1 ounce of almonds has about 6 grams of protein.  By comparison, milk has about 1 gram of protein per ounce.  Protein helps you build muscle, feel full and keep your energy up.  

Minerals

Almonds contain high amounts of hard to get minerals like manganese, magnesium and iron.  For all the ladies trying to keep their bones healthy, look to almonds for iron and calcium.

Low in Sugar, High in Flavor

These beauties taste sweet without much natural sugar.  But steer clear of "honey-roasted" nuts that have oodles of added corn syrup and sugar.  Appreciate the natural flavor of a raw almond.

Sources: Self Nutrition Data and Nutrition and You

Immersion Blender 30 Second Mayonnaise

The handheld immersion blender is a kitchen tool that I most strongly recommend keeping around.  This power-tool of sorts emulsifies ingredients beautifully and easily, making dressings, milkshakes, ganache, and sauces easy as can be.

If you've ever made mayonnaise by hand you probably know 2 things.
1. it takes forever if you use a whisk
2. it tastes so much better than store bought mayo

The stick blender changes thing one without compromising taste.

Here's how it's done.

30 Second Mayonnaise

Ingredients

-1 egg
-3/4 cup oil (I use walnut)
-1/8 tsp sea salt
-pinch of ground black pepper
-1/2 tsp Dijon mustard
-1 tsp apple cider vinegar

1. Place all ingredients in a glass jar or bowl and immerse the immersion blender.  Blend until completely emulsified, about 30 seconds.

Easy, right?  Plus the stuff will keep at least a week in the fridge.