Poached Eggs Video

Update: I am having trouble uploading my video, but I wanted post a video showing how to poach eggs.  I agree with just about all of the content, except for salting the water, IMHO there really is no reason to do so. 

This is my first video, and we do not have video editing software at the house.  After watching the video I noticed a couple mistakes: the amount of white vinegar was 1 teaspoon, I mentioned how I don't like to time things, and then I say 2 minutes, er something like that.  Anyway this is shot in real time so in the time it takes you to watch this video, you could have perfectly poached eggs.  I also want to thank my director, Jessie Humes.  Notice how good my blocking is and how nice the background and lighting is. 

Enjoy,

Ben

Video: Egg poacing 101

This is my first video, and we do not have video editing software at the house.  After watching the video I noticed a couple mistakes: the amount of white vinegar was 1 teaspoon, I mentioned how I don't like to time things, and then I say 2 minutes, er something like that.  Anyway this is shot in real time so in the time it takes you to watch this video, you could have perfectly poached eggs.  I also want to thank my director, Jessie Humes.  Notice how good my blocking is and how nice the background and lighting is. 

Enjoy,

Ben

Reader Recipe: Sweet Potato Casserole

In an earlier post I asked readers to submit favorite Thanksgiving recipes.  Our dear friend Dr. Liz Votsberger, from Bowling Green Ohio, has submitted a good one. 

Sweet Potato Casserole w/ Pecan Brown Sugar Glaze

Ingredients:

6 large sweet potatoes, peeled, medium diced and boiled until very tender
1 cup butter (2 sticks), softened
4 Eggs
Juice of 2 oranges (about 1/2 cup)
1/2-1 cup sugar
Vanilla (to taste)

While hot, whip sweet potatoes until fluffy, then add all other ingredients (minus the topping).  Whip again until fluffy.  Spoon into a greased 3 quart casserole dish.  Sprinkle with topping and bake at 350 for 30 minutes.

Topping:
Combine in saucepan:
2 TBSP flour
1 cup brown sugar
2 TBSP butter
Cook until sugar melts and then stir in 1 cup chopped pecans.

I want to thank Liz for taking the time to send in a recipe.  Any feedback from readers would be great.

Bob Appetit,

Ben & Liz

Tough Times: an interview with a local kitchen manager

Is the economy affecting local restaurants?  You bet.  I had an opportunity to speak with Alex Pierce, the kitchen manager and head chef of Natty Greene's Brewery to get an idea of how local restaurants are coping with the situation.

Gate City Foodie (GCF): How's business?
Alex Pierce (AP): Slower than normal, but were are expecting to pick up for the holidays. 

GCF: The holidays help with business?
AP: Yeah, people are running around all day, after work they do a little shopping or run errands, so, you know, the last thing they want to do is cook when they get home.  Also having good beer helps too, people tend to drink more around the holidays.

GCF: That makes sense, What changes have you made to deal with the current economic climate?
AP: We have made a lot of small changes that, over time, save us a lot of money.  We have updated our food cost management system to ensure that food we buy gets served fresh and fast.  This minimizes storage and waste.  We have also eliminated two or three menu items that were not selling very well, that has saved us a ton of space in our cooler not to mention less inventory. 

GCF: Are you optimistic for the situation to turn around?
AP: I am, history has taught us that most everything is cyclical, especially the economy.  And to be honest, people really love to eat out.  They may do it less frequently, but our head is still above water.  In this business the ability to adapt is what keeps you in business.  You can't simply wait for things to change, you have to change with them. 

Next time you are dining out, I ask that you consider a locally owned restaurant.

Thanks,

Ben   

Recipie: Sweet pea guacamole

This is really cool recipe that is a healthier alternative to avocado guacamole.  Alter the ingredients to your liking, I do want to mention that the Serrano Chile is a bit hotter than a jalapeno.  Enjoy!!

Ingredients:
1 bag frozen sweet peas, thawed
3 cloves fresh garlic, minced
1 bunch cilantro, finely chopped
1 Serrano Chile, finely minced
1 small red onion, finely diced
2 Roma tomatoes, seeded and diced
Juice of one lime
Kosher salt and pepper to taste

Preparation:
In a blender or food processor blend the thawed peas into a smooth puree.  In a mixing bowl combine peas with remaining ingredients, except salt and pepper.  Once all ingredients are combined, taste and season with salt and pepper as desired.  This guac will not be as thick as traditional avocado guacamole.  Depending on your puree it may serve better as a dip for veggies, pita chips, or crackers.  If the puree is not smoothing out for you, add a olive oil to the mixture bit by bit.  Remember you always add, but you can't get it back out. 

Bon Appetit,

Ben

Review: Undercurrent

3 Stars (out of four)


This place is fine dining in Greensboro.  Dimly lit (as you'll see in the photos), simple yet elegant decor, professional service and great food.  Like anything else in life; you pay for what you get.  Undercurrent is not cheap by any means, but the value is solid.  The menu offers large portion and, for a couple bucks less, a small portion.  This is a smart move by the restaurateur; the option is an advantage to you, the guest.  Only the portions of protein are smaller, the starch and vegetable are the same as a large.  I advise splitting an appetizer and both order small portions.  You get three menu items for the price of two; I promise you will be satiated


I had a roast venison dish with fava beans, and a nice Chianti.  Actually, it came with a Spanish mac & cheese that included chorizo and manchego which was good.  Honestly, the venison was overcooked for mid rare and the fava beans (simple, perfectly cooked) competed with the Spanish mac for the best component of the dish.   

Mike had an osso bucco that was perfectly braised and gave me menu envy.  It’s a simple dish that takes experience to prepare well.  This one was great, I don’t remember the sides, but it didn’t matter the pork shank was the star of the show. 

Jess had a small portion scallop dish that was fantastic.  They were seared well on the outside, and tender, cooked through in the center.  I was skeptical of the pickled carrots, but they complimented the flavors of the dish. 

Pam had the crab and lobster spring rolls as her main dish.  Do I need to continue?  Crab and lobster meat filled in a starch shell and fried to a golden brown.  She enjoyed them all and did not share.  I don’t blame her. 

Enjoy the attached slide show, it contains pictures and music.

Bon appétit,

Ben  

Delicious Bakery

While Mom and Mike (the foodie Parents) were in town Jessie and I wanted to introduce them to our favorite bakery in town.  Delicious Bakery http://www.delicious-cakes.com/ located on the corner of Lawndale and Pisgah Church, is the one.  I have been there a number of times, and each time comes a new experience.  They produce a large variety of cakes and cupcakes.  They have some staples but the bakers are creative and switch up the flavors and icing combinations frequently.  I am not a huge cake fan, but these are delicious, hence the name. 

I tend to go for the pastries and scones.  The scones offered in both sweet and savory options.  They offer a "blueberry biscut" which essentially is a blueberry scone on HGH.  Loaded with fresh blueberries and topped with a rich white frosting, they sell out quickly so get there early.  Pecan bars are very rich, so if that's your think get one...or two. 

Lemme get down to brass tacks ladies and gentlemen, the "sticky buns" or pecan rolls as we say North of the Mason-Dixon line are the best I have ever had.  You see my picture to the left, do I look petite?  Do I look like I don't know what a fantastic pastry is?  I can assure you that you will not be disappointed if you get one.  The trick is getting one.  They go quick.  My step-dad, Mike wanted to get one on the way out of town, they were sold out, on a Wednesday, at 9am, enough said.  

If you get to Delicious, let me know about your experience.

Bon Appetit,

Ben