Soup-er Delicious

I love soup not only because it is comfort food and a great way to squeeze veggies into your diet, but also because it is super efficient cooking. It always makes plenty of leftovers and I really enjoy having containers of various soups in my freezer to choose from. I consider it essential for lazy week day supers. I start cranking out the soups when my supply of frozen tomato sauce from our garden bounty gives out.

Here are three of the many soup recipes from the Biltmore cookbook.

Sweet Potato Mulligatawny (pg. 95)

With a list of 21 ingredients, this is by far the most complicated soup I've attempted. The prep alone is going to take some time, so don't start this one if you're already hungry. But it is worth the effort. Sweet potatoes, chicken, orange juice, sherry, coconut milk and lime juice are just a few of the stars. I did not expect a soup with the Indian flavors of cumin, curry and coriander seeds in the Biltmore collection, but I found it very interesting. If you prefer a vegetarian soup, there's plenty going on so that if you omit the chicken, you still have a lovely and complex blend of flavors.

Country Chicken Soup (pg. 137)

This soup is made from the classic combination of onions, celery and carrots with the additions of chicken, black-eyed peas, sage and spinach. I'll admit that it turned out tastier than it read on paper. It's always amazing when the simplest recipes turn out to be the best. I questioned the use of chicken bouillon instead of broth because I hardly ever use it. But, it gives you a wonton soup base taste, which seems to go better with these ingredients than a watered down broth flavor.

Truffled Potato and Leek Soup (pg. 138)

This one is made with potatos, leeks, fennel, Chardonay, lemon zest and juice and a few other seasonings. I substitute evaporated milk for the cream to make it a little lighter, but this soup will still almost stand up like mashed potatoes. And you can always count on nutmeg to work its flavor magic. A salad with a citrus vinegrette dressing would compliment it nicely. You meat lovers might add some bacon crumbles on top.

A Biltmore Breakfast

Many of the recipes in the winter section of the Biltmore cookbook are breakfast items. Perhaps that is because the days are shorter and when it is cold outside, who wouldn't rather stay in bed with a delicious breakfast or brunch? They are ultimate comfort foods, after all, no matter what time of day you serve them.

 Pumpkin Pancakes with Toasted Pecan Butter (pg. 160)

These are much tastier than your regular home cooked pancakes; definitely restaurant worthy. The recipe only calls for 1/4 cup of pumpkin, so they are not overly flavored. The special touch is the toasted pecan butter made with a little maple syrup and vanilla. Make the butter ahead so that it has time to chill. In fact, you can prepare that and mix the dry ingredients the night before for faster morning pancakes. I did find out that it's important to thoroughly sift the baking powder so that it does not clump, so don't skip that step.

Chrorizo Bread Pudding with White Chocolate Cheese and Scallions (pg. 147)

Here's another dish you can make ahead. It reheats well. It is heavier than a normal breakfast, so I think it makes a great brunch item. I used foccacia bread instead of croissants, which will be my preference when I make it again. The spongy bread texture works well with the cheese and eggs. If you buy a sausage with spices, adjust or leave out the cayenne pepper that the recipe calls for.

Homemade Cinnamon Rolls (pg. 159)

I can drool just looking at them. This is one of my first bread related ventures, so I was very impressed that they turned out so well. The dough is light and fun to manipulate. You make the dough in a mixer, let it rise, roll it out into a rectangle and brush a cinnamon/ butter/ sugar mixture all over. Then roll it into a log, slice into individual rolls, let rise again and bake. It takes some time, but all really good things do. And it makes your house smell wonderful.

Eat Yourself Silly in Asheville

Why Asheville is Special
In my humble opinion, Asheville is the best city of restaurants in North Carolina. The only trouble I have when I visit (at least twice a year) is fitting in enough of my favorites while still allowing time to try one or two new places that always seem to be popping up or that I just haven't gotten to yet. It's a good thing I don't live there because I might never cook (yes, really). The trend of farm to table restaurants with simple, yet wonderful food at reasonable prices has really taken off here. It's what speaks to me.

There is also a great eclectic vibe in this city. Artists are drawn there. Diversity is the norm. It's a cultural haven in the middle of the Bible belt. The dress is funky casual and you can't tell most people's status by their wardrobes. It's just a cool place to be.

Where to Stay
It's great to stay downtown where you are an easy walking distance to all of the shops and restaurants and don't have to worry about parking. I can recommend the Renaissance (http://www.marriott.com/hotels/travel/avlbr-renaissance-asheville-hotel/). Rooms are nice and the hotel service is good. I'm excited about a new downtown hotel that I have not had a chance to try yet: Hotel Indigo (http://www.ichotelsgroup.com/). It looks very modern and they are pet friendly (although I have not checked out the associated fees). I have also stayed at the Crowne Plaza (http://www.ashevillecp.com/) specifically because they are pet friendly. It's just a short drive from downtown and it's a tricky route until you get the hang of it. There is a golf course on site in case you're into that.

Local Eats
Go hungry. Take leftovers home with you (plan ahead and pack a cooler). There are so many great choices, that there's no way I'll come close to covering them all in this post, but here are some of my favorites. Sorry I don't have pictures of scrumptious food from my last trip, but check out the individual websites and I guarantee you will be drooling.

Downtown:
The Chocolate Fetish (http://www.chocolatefetish.com/) It's a European style chocolate shop and I always make the time to stop by. These are no ordinary truffles. Try the key lime pie flavor with graham cracker crumbs on the bottom.
Cucina 24 (http://www.cucina24restaurant.com/) Real pasta and authentic Tuscan dishes like wild boar over noodles as a special. Close my eyes and I'm back in Italy unlike most NC "Italian" restaurants.
Early Girl Eatery (http://www.earlygirleatery.com/) This place has loyal followers, especially for breakfast. Be prepared to wait for a table unless you order takeout instead. Breakfast is great, but I really love their lamb, which is from a local farm and very reasonably priced.
Laughing Seed Cafe (http://www.laughingseed.com/) Vegetarian fare. Very good. You won't believe the sloppy jo (even if you don't usually like tofu). Ordering several tapas is also a great meal idea.
Over Easy Cafe (http://www.exploreasheville.com/) A local turned me onto this place and now it's my favorite breakfast spot (not just in Asheville, but anywhere). The coffee is very good and they always have interesting specials as well as omelets, biscuits, pancakes, etc. They also serve lunch and you can order from either menu at any time.
Tupelo Honey Cafe (http://www.tupelohoneycafe.com/) Very well known and loved and it's always crowded. Be prepared to wait, or offer to sit at the bar for quicker seating. This place has been written up quite a bit. The sweet potato pancakes are unbelievable, but really everything on the menu is good.

Beyond Downtown...
Rezaz (http://www.rezaz.com/intro.html) Located in Biltmore Village, Rezaz is one of the best restaurants I've ever experienced. It's a little pricey, but more than worth it. You can not go wrong with anything you order. Top your meal off with a large cup of cappuccino.
Sunny Point Cafe (http://www.sunnypointcafe.com/) This cafe is in West Asheville. Most tourist information won't tell you about it, but the locals know. Great place for a sandwich or salad. A lovely garden right behind the building supplies some of their ingredients. You can't get more fresh and local than that.

Things to Do

• You are going to need some exercise to balance with all of that eating. Luckily, you are right in the middle of the blue ridge mountains. Hop on the parkway for a scenic drive and you will find plenty of places to hike or bike.
• Check out the Asheville Outdoor Center (http://www.paddlewithus.com/) to kayak or raft the French Broad river or rent bicycles.

• A trip to Asheville is not complete without visiting Biltmore Estate (http://www.biltmore.com/). Tour the mansion, visit the winery for some history and a tasting, eat at one of the restaurants. There are also plenty of seasonal events and outdoor activities.
• Try the downtown open drum circle on Friday nights. (http://www.myspace.com/ashevilledrumcircle) 
• If you are up for a day trip on a windy drive, go to Hot Springs for a dip in a natural spa. Make a reservation before you go. (http://www.nchotsprings.com/)

Side Bars

• Parking in downtown is free on Sundays, although there are no signs to tell you so. Spring and summer are great times to visit. Peak time is around the fall leaves season, when it will be crowded.
• Here's a good website for general Asheville information: http://www.exploreasheville.com/

Follow Me

Now you can follow me, just choose your route. If you're on Twitter, just use the button at the top. Or use the options in the left menu to subscribe to my posts or become a follower. Coming soon, another Biltmore recipes post and finally a travel post about all things Asheville.

Pie Perfection

With record cold temperatures, you are in need for some homemade comfort food. Chances are, in this weather and economy, you're staying home. Whip out the Biltmore cookbook and find two pie recipes: one savory, the other sweet. Assemble, bake and snuggle up.

Chicken Potpie (pg. 150)

You have to love the simplicity of a one dish meal. What makes this recipe unique is the blend of herbs: fresh sage, dried oregano, thyme and basil. And you'll add a cup of Biltmore Chardonnay, which makes for a really nice flavor. The only vegetable in there is peas and I like using the tiny variety.

The greatest thing about this recipe is that it makes enough filling for two pies and usually frozen pie crust comes packaged as two. So you can eat one when you make it and then easily freeze the other filling for a rainy day when you are feeling lazy.

I took a few liberties with this one. It asks you to roast a chicken all day first, but I used the boil and shred method instead to save time. The recipe also has you making individual dishes and cutting the pie crusts to fit, which would certainly be a great option for restaurant style serving. I like the look of the whole pie. I substituted the heavy cream with evaporated milk to reduce the fat amount (but still plenty creamy).

This dish took about an hour, but you are essentially making two meals. And, don't forget that you'll need to add some time to let it cool before serving.

Apple Tart (pg. 120)

You will have to excuse me for flipping back to the fall recipes to make this dish, but I love this tart. This is the third one I have made and I change it a little every time. It is a great dessert for dinner parties because it looks harder than it is.

Break out the mixer that has been collecting dust for this one as you will make your own crust. Arranging the apples is the artistic part. The apples have been tossed with sugar, cinnamon, nutmeg and cloves. You can skip the sugar, especially if you have in season, sweet fruit. The recipe calls for a streusel topping made from flour, brown sugar and melted butter. This is the part I experiment with every time. I left out the flour this time and I think the brown sugar stands alone just fine.

Once you have this crust down, there are so many possibilities. I can't wait to try this recipe with different fruits like berries or peaches. Mango tarts this summer, perhaps.


Want your own Biltmore: Our Table to Yours cookbook?
Buy it online here: http://shop.biltmore.com/browse.cfm/4,202.html

A Culinary Diversion

I have procrastinated on delivering my promise of a post on Asheville, NC. However, I have a good and related excuse. I recently received a Biltmore House cookbook as a gift and was instantly intrigued by the complicated recipes and the traditional slow cooking methods. This is a no nonsense kind of cookbook in which some of the ingredients require separate recipes. Some dishes take a full day or more to prepare. Part of the appeal of travel for me is to experience different foods and ways of cooking that I might try to replicate back home. It's a way to extend and relive the journeys. This journey felt like one not only to another place, but to another time, when everything was made from scratch on a sustainable farm.

For those of you not familiar with the Biltmore Estate in Asheville, it is the largest home in America with 250 rooms that dates back to the 1800s, originally owned by George Vanderbilt. It is open to the public for tours and sampling of food and wines in the restaurants and the winery. http://www.biltmore.com/

The Biltmore cookbook is divided by seasons. I decided to try to cook my way through the book. However, I'm not going to be a purist in this venture. I'm skipping recipes for ingredients that I don't care for, such as veal and duck. I just can't foresee spending the money on food that I dislike. And some of the recipes call for so much butter and sugar that I felt inclined to make some modifications. Still, the results of everything that I've cooked so far have been fabulous. I thought I would share some pictures and comments about the recipes.

Menu:

Artichoke Crusted Salmon (pg. 108)
Brussel Sprouts with Vidalia Onions and Bacon (pg. 110)
Lemon Grits (pg. 104)






I fixed this meal for a dinner party and it was a big hit. The cookbook did not pair these recipes together, but I think the flavors blended so well that I'll replicate the same menu again.

Salmon: I had to alter this recipe because it called for crab in the artichoke topping and I'm allergic to shellfish. But it stands alone just fine between the artichokes, shallot, garlic, butter and cream cheese. I only made 4 salmon fillets, so I was left with extra topping to use on toast later. Next time I'll process this mixture less so that it will retain some artichoke chunks.

Brussel sprouts: These came out so tender and I think even those who avoid this vegetable would be won over by the bacon and caramelized onion topping. It is tricky not to overbrown the onions. I suggest cooking them longer on lower heat.

Lemon grits: Wow. Very tangy and creamy. The lemon flavor goes very well with fish. I'm not sure how much I would like it with other meats. The recipe calls for lemon zest and 2-3 lemons and 2 seems to be plenty of tang. It also needs enough pepper for balance, determined by taste testing. The mascarpone cheese makes it creamy, but its mild enough not to turn them into cheesy grits.

I also made a rustic apple tart (pg. 120), but we ate it before I remembered to take a picture. It was the second one I've made and I'll likely make another one soon, so I'll post the picture later. You make the dough from scratch and it makes for a pretty dessert. It's very artistic, but simple to make and goes great with whipped cream and some coffee.

Look for future posts on more Biltmore recipes as well as other "Travel Like a Local" guides coming soon.

Apple Heaven

Why the North Georgia Mountains are Special
Peace and quiet. Reconnect with nature. Stock your pantry with all things apple and fill your tummy with homemade apple pies. I visited the area of Blue Ridge, GA this past fall and decided that this journey made for a great annual rejuvenation trip. By next year, I'm sure my apple supplies will be depleted and my spirit will want to return to the woods. Picture an afternoon of hiking followed by an evening with a blanket and a good book while the rain hits the tin roof above you. Yes, this is my idea of "camping".

Where to Stay
I highly recommend renting a cabin from Sliding Rock Cabins (http://www.slidingrockcabins.com/). The accommodations are very comfortable and well maintained. This company is the most pet friendly of any that I have dealt with. There are no pet fees, deposits or weight limits. Cabins come with a large dog bed, bowls and toys. My three pups felt right at home here. Most cabins have hot tubs. The one we rented turned out to be within walking distance of one of the area hiking trails. The website has detailed descriptions of each cabin. Some are more secluded than others. I will ask for information about the driveway entrance and parking next time. The cabin we chose had a very steep drive and only room to park one vehicle. If we had traveled with friends, that would have been an obstacle.

Local Eats
If you stay in a cabin with a fully equipped kitchen, you might choose to grab groceries on the way in and never have to think about dining out (very conducive to hibernating). I actually cheated and made a long pitstop in Asheville, NC (three hours north of this destination, and on my path) to collect food from several of my favorite restaurants. Yes, there will be a future Asheville post.

Toccoa Riverside Restaurant: It is worth the drive to this joint. It's always interesting to find a restaurant out in the middle of nowhere, and this place sits right on an impressive river. The specialty is trout and it is very local; never frozen. Please don't order steak here. It would insult the fisherman and the chef. The outdoor seating area is nice; but only if you've shown up covered with mosquito repellant.
http://www.toccoariverside.com/

Mercier Orchards: I asked a local for advice on where to buy some apples, while imagining a simple roadside stand. He sent me to Mercier Orchards and as soon as I stepped into the large building, I was surrounded by what I now refer to as "Apple Heaven". When in season, you can pick your own on the weekends. But you could spend hours in the store. Apple cider, apple butter, apple cider vinegar, dried apples, apple pies, applesauce. You can sample ciders from different apples from the bar before you buy (winery style). They make all of their products on site, so these goodies have little to no carbon footprint. Plus, this turned out to be a great place to eat lunch. The deli serves salads and sandwiches. Next year, I'll know to go there on the first day to buy a box of apple pies to last the week (well, maybe they'll last that long). And next year, I'll have to take pictures. I was so much in awe on the first visit that I forgot to make use of my camera. http://www.mercier-orchards.com/.

Things to Do

•  Burt's Farm: Take some great pictures and enjoy hugging pumpkins as big as you are. Tiny, huge, orange, blue, bumpy or smooth, you'll see every variety. This place also sells fried apple pies, but they're not as good as Mercier's. However, it is fun to drive from one stand to another trying everyone's version of the dessert. Find the pumpkin patch on Hwy 52 on the way to Amicalola Falls. http://www.burtsfarm.com/default.htm

• Hiking: There are so many trails to choose from in this area. You can explore a new one each day of your trip. The trails in Georgia are well marked, so there's no guessing about which path is the trail and there's a sign at the entrance that tells you the amount of mileage you're in for (something I really appreciate). A must see trail can be found at Amicalola State Park (http://www.gastateparks.org/info/amicalola/). Stop at the information center for helpful information about your options (one route involves 604 stairs, which might not be your idea of a good time). The Appalachian Trail starts from this park (look for the rock marker), so obviously you can make your hike as long as you want from this point. $ Budget tip: parking is free on Wednesdays.

•  One of the other long trails is the Benton MacKaye. This is the trail    we were able to pick up just around the corner from our cabin door. The entire trail is 80 miles and takes you to the Tennessee state line. We hiked part of the 25 mile Duncan Ridge Trail and enjoyed the seclusion since the route is far from highways or populated parks. We only saw two other hikers in three hours.

•  Water Activities: There are several rivers in this area, so kayaking and white water rafting are very accessible options. I have rafting plans for my next trip, but I don't have an outfitter reference for you for this post. I did talk to a store owner in Blue Ridge who personally knows some expert guides, so I'd start there. I would prefer to encounter white water on a float with someone who knows what they're doing.

• Shopping: Downtown Blue Ridge is a quaint area to explore. You can find hand crafted items, antiques and clothing. Seek out turqoise jewlry made by Native Americans and sold at very reasonable prices. Take the scenic train tour from downtown on the weekends.

 Side Bars

• October is probably the best month to visit, when apples are ripe and the weather begins to cool.
• Read the guest book in the cabin on the first day. Previous visitors may give helpful tourist advice. Or, they may mention bear sightings in the back yard.
• The most important packing item is mosquito repellant.