Recipe: Potted Blueberries with Balsamic and Rosemary

Sadly, the blueberry season here in Georgia is coming to an end. The potted berries are go great on a cheese or meat platters….or even in salads.. Try it with a local cheese, such as Many Folds Farm Brebis or one of my favorite’s from the west coast- Cypress Groves Midnight Moon. Here's a simple way to savor the season and allow these berries to last a bit longer.

INGREDIENTS

• 1 lb Blueberries
• 2 sprigs Rosemary
• ¾ cups Granulated Cane Sugar
• 1 ½ cups Water
• 30 Black Peppercorns
• 3 each Whole Allspice

INSTRUCTIONS

1. Wash blueberries under cold water then pat dry with paper towels.
2. Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
3. In a small pot combine balsamic, water, sugar, black peppercorns, and whole allspice.  Begin to heat up liquid on medium heat to dissolve sugar and infuse the spices.
4. Simmer for 10 minutes then strain and discard spices.
5. Reserve liquid and allow to cool.
6. Once cooled, pour over the jarred blueberries and rosemary.
7. Cover with a tight lid and refrigerate up to 2 weeks.

This recipe was inspired by Thomas Keller’s Potted Bing Cherries from the cookbook, Ad Hoc at Home.

Roasted Chicken Penne with Peaches, Bacon + Pecans

INGREDIENTS

• 1 Roasted Chicken
• 6 oz Applewood Smoked Bacon (lardons)
• 1 cup Pecans Toasted
• 3 Fresh Peaches (diced)
• 1 Sweet Onions (julienned)
• 5 Cloves of Garlic (sliced)
• ½ Bunch Basil (torn)
• ¼ Cup Parsley (fine chopped)
• 2 Handfuls Spinach
• 2 oz Sherry Vinegar
• 1 cup Chicken Stock (Homemade)
• Parmesan (Shaved)
• EVOO
• 1 Box Penne Pasta

INSTRUCTIONS

1. Pre-cook penne pasta use the cooking direction marked on packaging. Cool and reserve for later use.
2. Roast off whole chicken (breast) that is still on the bone- this will add more flavor to your dish. After roasting, removing the breast meat from the bone. Use the bones to make stock. If in a pinch use a whole roasted chicken from the market or Pine Street Market smoked chicken.
3. Toss 1 cup of Pecans with 1 Tbl  of grapeseed oil. Slow roast pecans in the oven at 225 F for 12 to 15 minutes.  Roasting tree nuts at lower oven temp will provide a great tasting full flavor nut.
4. Heat up a large skillet over medium heat. Add bacon lardons and render until lightly brown but not crispy. Drain off bacon grease and add sliced sweet onions and garlic. Cook until translucent and tender. Add peaches and deglaze with sherry vinegar.
5. Add chicken stock and penne and heat pasta throughout.  Add spinach, herbs and season with salt and pepper.
6. Plate or place in dish. Garnish with toasted pecans and shaved parmesan. Serve immediately.

SOURCED FROM

• Pearson Farms Peaches, Pecans
• Pine Street Market Applewood Smoked Bacon
• Your Dekalb Farmers Market Parmesan, EVOO, Sherry Vinegar: Ybarro Old Vintage Wine Vinegar, Chicken, Basil, Spinach, Parsley, Sweet Onions, Penne Pasta

Announced: August Dinner Gathering

Photo by Kathryn McCrary

January Brunch Menu

SNACKS Ginger Orange Float Ginger Beer with Orange Ice Cream

Citrus Parfait with Pineapple, Housemade Almond Granola, and Vanilla Yogurt

FAMILY STYLE BRUNCH Apple and Pear Salad with Goat Cheese with Pickled Butternut Squash and Pecans

Pine Street Market's Applewood Smoked Bacon

Potato Cake Eggs Benedict with Smoked Peppered Chunky Kielbasa, Hollandaise, and Fresh Herbs

Creamy Riverview Farms Stone Ground Grits with Thyme Roasted Mushrooms

East Carolina Sweet Potato Hash with Roasted Onions and Herbs

LOCALLY SOURCED Riverview Farms, Pine Street Market, Turnip Truck, Your Dekalb Farmer's Market

Photographer Credit: Haley Sheffield

Braves Big Night Out: Chimichurri Marinated Flat Iron Steak

Recently I had the pleasure of giving a cooking demonstration for The Braves Big Night Out while the Angels were in town. I was charged to come up with a dish that was influenced by our out-of-town opponents.  Inspired by the Southern California cuisine, I choose to prepare something fresh and satisfying while paying homage to Central American.  The final dish was a Chimichurri Marinated Flat Iron Steak with Lime Salted Fingerlings, garnished with a Pico de Gallo Shrimp Ceviche.

Since we are in the grilling season I wanted to provide a simple recipe to highlight the Flat Iron marinade and Chimichurri part of the dish I shared with my guests.

Chimichurri Marinated Flat Iron Steak

MARINATE INGREDIENTS

• ½ Bunch Cilantro
• 4 Cloves Garlic Crushed
• 1 Tbl Coriander
• 1 Tbl Black Peppercorns
• 2 tsp Chili Flake
• 2 tsp Whole Cumin
• 2 oz Sherry Vinegar
• 3 oz Grapeseed Oil  or Oil blend

CHIMICHURRI INGREDIENTS

•  2 Bunches Cilantro
• 4 Tbl Fresh Garlic
• 1 ea Shallot (Fine Dice)
• 2 Tbl Red Pepper (Fine Dice)
• 2 ea Limes Juiced
• 1 oz Red Wine VInegar
• ½ Tbl Red Chili Flakes
• Salt + Pepper

STEAK

• 6 ea Flat Iron Steaks

INSTRUCTIONS

1. Gather and measure out all ingredients (except cilantro) and place in medium-sized pan.
2. Heat over medium heat until mixture starts to sizzle (about 4 to 5 minutes).  This is to get depth in flavor for the marinade and enhance the spices and aromatics.
3. Set aside and allow to mixture to cool to room temperature.  Once cool, pour into freezer bag and add steaks and cilantro to bags and marinate overnight or up to 4 hours before you prepare steaks.
4. Chop up and stir together all ingredients for Chimichurri. Chill in fridge up to 3 hours before serving.
5. Flat Iron Steaks are a great cut, and full of flavor. I recommend grilling 3-5 minutes on each side or until mid-rare. You can also oven or pan roast.  The meat should be sliced thinly against the grain.
6. Place sliced meat on platter. Drizzle Chimichurri on over the steak and season with coarse sea salt. Serve immediately.

Happy grilling folks!

Announced: July Brunch Gathering

Photo by Haley Sheffield

SEEKING SUMMER INTERN FOR HOMESPUN ATL

DETAILS

The position is both work-from-home and on-site at our Atlanta,GA studio- Studio South. You must have reliable transportation. You will get hands-on experience working for a small, growing business. This is an unpaid position. A paid position after the internship is not guaranteed. We are looking for a rising-star that loves bringing people together, has a creative eye, and thrives on details and structure. The three month internship will begin immediately. Please note, the position is primarily administrative and does not involve cooking.

RESPONSIBILITIES

An intern’s duties may include, but are not limited to:

• Formatting + Writing content for online platforms (Blog+Website)
• Manage Social Media Outlets
• Assisting in planning, coordinating, and setting up for our monthly gatherings
• Working with our contributors for bookings, and publishing event recaps
• Assisting with photo shoots
• Running Errands (Gas Reimbursed)

REQUIREMENTS  

Applicants must meet the following:

• Live in the Atlanta Area
• Have a personal laptop
• Internet savviness + social media etiquette
• Proficiency in Microsoft Office Suite (we use Google Docs)
• Access to Photoshop is a plus
• Good communication skills (written + verbal)
• Exceptional attention to detail
• Knowledge of: HTML + WordPress is not required, but would be extremely helpful
• Available 5-15 hrs/week

PERKS

This internship is not paid, but we offer some mighty fine (and tasty) benefits:

• Leftovers, nibbles, and taste-testing. Enough said.
• Exposure to many of the ATL talented creatives in the industry.
• Learn cooking tips and all  the best places to source.
• Behind the scenes look at how to run a personal chef (and creative) business.
• School Credit, if applicable.

If you meet the listed requirements, please fill out the application (below) by Friday, June 13. Also, send your resume to info@homespunatl.com.

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Tomato Marmalade Recipe

INGREDIENTS

• 8 4-5 oz Beefsteak Tomatoes (or 2 - 24 oz cans San Marzano Tomatoes)
• 1 Tbl Grape Seed Oil
• 2 ea Sweet Onions Vidalia
• ½ ea head Garlic
• ½ lb Bacon, Small Diced
• ½ cup Brown Sugar
• 1 cup Red Wine Vinegar
• 2 ea Lemons, Zested and Juiced
• ½ bunch Fresh Thyme, chopped

INSTRUCTIONS

• Preheat oven 375 F
• Heat up a large oven proof pan on medium heat. Add oil and bacon and render bacon until lightly brown, but not crispy. Add onions and garlic and saute and until tender.
• Add brown sugar, red wine vinegar, along with tomatoes.
• Bring ingredients to a medium simmer and slowly reduce marmalade until nice and thick for about 1 ½ hours. Stir occasionally to make sure the sauce is not sticking.
• Once marmalade has reduced, remove pot from stove top to cool. Add lemon juice, zest, and thyme.
• Place into jars and cover, allow to cool then place in refrigerator up to 3-4 weeks.

As you can see the marmalade can be used with many dishes, like potato hash and eggs. We also recommended pairing with Roasted Pork Loin or Herb Roasted Chicken, Toasted Bread, Summer Squash, and Green Beans.

Announced: June Dinner Gathering

Photo Credit: Phil Sanders

Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables

Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad 

Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes

INGREDIENTS

Roasted Vegetables

• 2 oz Oil (Grapeseed or Blend)
• 2 oz Sherry Vinegar
• 1 oz Honey
• ½ Onion sliced
• 6 ea Tri Color Carrots, Sliced on a Bias
• ½ ea Fennel Bulb, Sliced Thin
• ½ ea Cauliflower, Cut into Florets

Citrus Arugula Salad

• 4 oz Marcona Almonds
• 1 ea Navel Orange, peeled and sliced thin
• 2 ea Clementines
• 1 bunch Arugula
• 1 oz Evoo
• 1 Lemon, juiced
• 1 ea Navel Orange, juiced
• 2 Tbsp Parsley, chopped

Almond Crusted Cod

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

Roasted Vegetables

Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.

Almond Crusted Cod

See full tutorial on coating and cooking the fish on this blog post.

Citrus Arugula Salad

For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.

To Plate

Place roasted vegetables on platter, add roasted cod. Top with salad.