Sugar Cookies

Sugar Cookies

chocolate. spice.

makes 3 dozen

dough

½ lb butter, unsalted
11 oz sugar
2 eggs
1 tsp vanilla
1 oz milk
3 oz cocoa powder
14 oz ap flour
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
¾ tsp cayenne powder
sanding sugar, for decoration

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed. Add eggs, one at a time. Add milk and vanilla.

Sift dry ingredients together. Add dry ingredients in three parts, mixing gently between each addition.

Be careful not to over mix the dough.

Once the dough is ready, scoop into desired size (a 1 ounce scoop works best). Roll each cookie in sanding sugar.

Place cookies onto a parchment lined sheet pan and bake for 8-12 minutes at 350 F.

plating

tall glasses of cold milk

Put as many into your mouth as can fit. Wash down with milk.

Southern French Toast

Southern French Toast

challah. brown sugar. french cream.

serves 4

batter

2 eggs
14 g (1 tbsp) sugar
¼ tbsp cinnamon
1 tsp vanilla extract
236 ml (1 cup) whole milk

In a medium sized bowl, whisk the eggs thoroughly. Whisk in the sugar, cinnamon, and vanilla. Add milk and whisk until mixture is fully incorporated.

brown sugar batter

227 g (8 oz) butter
454 g (16 oz) brown sugar
158 ml (2/3 cup) water

In a medium saucepan, melt butter over medium heat. When butter is fully melted, whisk in brown sugar and water. Continue heating and whisking until sugar is fully dissolved and the mixture is smooth.

Bring to a boil. Then cut off the heat and allow to cool to room temperature. Store in an airtight container. Do not refrigerate.

french cream

132 g (4.7 oz) cream cheese
42 g (1.5 oz) powdered sugar
158 ml (2/3 cup) half ‘n’ half

Allow cream cheese to warm to room temperature. Combine all ingredients in a blender and blend until smooth. Store in an airtight container. Refrigerate unused portion for up to two weeks.

griddle

neutral oil
8 slices challah
dipping batter

Heat a cast iron griddle over medium. Lightly coat with a neutral oil. Once oil is shimmering, dip two slices of challah into the batter, and place onto the griddle.

Cook until golden brown, about 4-7 minutes on each side. Remove finished slices to a cutting board. Slice all pieces in half on the diagonal.

plate

brown sugar butter
french cream
16 strawberries, sliced
½ pint (2 cups) blueberries

Slice strawberries.

Arrange french toast slices on warm plates. Garnish with blueberries, strawberries, french cream, and brown sugar butter.

Sunday Biscuits

Sunday Biscuits

Table bread

makes 24

Biscuits

2½ lbs AP flour
1 oz salt
4½ oz sugar
3 oz baking powder
1 lb butter
1 qt (4 cups) buttermilk

Freeze butter. Shred with a box grater. Return to the freezer so that it refreezes.

Preheat oven to 375 F.

Whisk together dry ingredients. Add frozen shredded butter to dry mix. Incorporate thoroughly using fingertips to work flour into butter shreds. Add the buttermilk and mix until just combined. The dough will be fairly stiff.

On a floured surface, roll out the dough into a square. Sprinkle with a little water. You can use a spray bottle filled with water, if you have one.

Fold one half the square over on top of the other half. Rotate the dough so that the open end of a “book” fold is facing you. Do another fold. Roll out to about 1” thick.

Using a ring/round cutter dipped in flour, cut and portion biscuits. Place onto a sheet tray lined with parchment paper.

Be sure to dip your cutter in flour in between each and every cut. When cutting, be sure to press straight down. Do not turn the cutter as you press down.

Brush the biscuit tops with buttermilk. Bake until golden brown. Rotate sheet tray halfway through baking.

Farmhouse Fried Chicken

Farmhouse Fried Chicken

white oak pastures. romanesco. mac ‘n’ cheese.

serves 6

marinade

6 chicken breasts, bone in and skin on, from
White Oak Pastures
3 cups kosher salt
½ gal buttermilk, whole fat
2 tbsp hot sauce, Texas Pete
salt
black pepper

Place the chicken breasts in a metal bowl and cover in kosher salt. Allow to sit for 15 minutes.

Under running cold water, scrub the chicken with the salt and rinse off. Pat dry.

Place the buttermilk in a sealable container. Add hot sauce, salt and pepper. Add the chicken. Marinate overnight in the refrigerator.

fry

5 eggs
1 tbsp hot sauce, Texas Pete
12 cups all-purpose flour, organic
2 tbsp kosher salt
2 tbsp black pepper, f resh ground
2 tbsp garlic powder
2 tbsp onion powder
2 tsp aleppo pepper, ground
12 cups manteca

In a medium mixing bowl, whisk eggs and hot sauce. Season with salt and pepper.

In a large mixing bowl, sift the flour, black pepper, garlic powder, onion powder, aleppo pepper, and salt until homogenized.

Preheat oven to 375 F.

Remove chicken from the buttermilk, letting any excess buttermilk drip off. Dredge in the flour mixture, then lightly shake. Dip into the egg mixture and let excess drip off. Dredge once more in the flour mixture. Set aside on a sheet pan and allow to rest for 15 minutes.

In a large cast iron skillet, heat lard to 345 F. Gently place chicken into the skillet, skin side down. Fry on both sides until golden brown. Remove to a sheet pan.

Once all breasts are fried, place the sheet pan into the oven. Cook until chicken reaches 165 F internal temperature.

vegetables

1 lb tri-colored carrots, organic and washed
1 lb romanesco florets
4 oz olive oil
4 tbsp ras el hanout
sea salt
black pepper

Preheat oven to 375 F.

Place all ingredients into a large bowl and mix until seasoning is evenly distributed. Place on a sheet pan and into the oven for 20 minutes or until vegetables are slightly brown. Toss in oil from the pan before serving.

mac ‘n’ cheese

2 lbs penne pasta
1 lb sharp cheddar
1 lb Thomasville Tomme
1 vidalia onion
2 tbsp flat parsley leaves
4 eggs
1 qt heavy cream
salt
black pepper
2 tsp nutmeg
2 tsp Texas Pete hot sauce
1 tbsp worcestershire sauce
1 cup panko breadcrumbs

Preheat oven to 350 F. Grease a 9 x 13 inch casserole dish. Pyrex works best.

Cook the penne according to instructions on the package. Strain and lay out on a sheet pan to cool. Do not rinse.

Shred the cheddar. Cut the tomme into large dice. Grate the onion with a box grater. Chop the parsley leaves.

In a large mixing bowl, whip the eggs and cream together until smooth. Season with salt, pepper, and freshly grated nutmeg. Add the hot sauce, onion, parsley, worcestershire, and ½ of each cheese to the cream and egg mixture. Mix with a spoon to blend all ingredients.

Mix the panko and remainder of the cheeses together and set aside.

Toss cooked pasta in the cream mixture. Rest for 10 minutes, letting noodles fill with as much mixture as possible. Transfer into the casserole dish. Top with cheese and panko mixture. Cover with foil and bake for 20 minutes. Uncover and return to the oven. Bake until the cheese is golden brown. Cool for 15 minutes. Cut into single portion squares.

Chicken Wings

Chicken Wings

Jerk Marinade.

serves 4

Marinade

16 chicken wings, jumbo
1 onion, medium
6 cloves garlic
3 scallions, medium
2 Scotch bonnet chiles
2 sour oranges
1 lemon
2 tbsp brown sugar
1 bunch thyme
2 sticks cinnamon
1 tbsp five spice powder
1 tbsp allspice berries
1 tbsp black pepper
1 tsp nutmeg
2 tbsp kosher salt
½ cup maggi seasoning
½ cup worcestershire sauce
1 tbsp blended vegetable oil
4 cups pineapple juice
1 cup water

Coarsely chop onion, garlic, scallions, and scotch bonnets. Quarter oranges and lemon. Smash allspice berries. Coarsely grind black pepper. Freshly grate nutmeg.

Combine all ingredients, except chicken, in a large bowl and allow to come to room temperature, stirring occasionally.

Marinate chicken in the refrigerator for 8 to 10 hours. If at room temperature, marinate for only 3 hours. Must be cooked the same day if marinated at room temperature.

Wings

blended vegetable oil
salt
black pepper

Heat grill to medium, approximately 325 F.

Remove chicken from marinade and rub with oil. Season with additional salt and pepper. Place on the grill. Ensure even cooking by rotating, but do not move too much. Some char brings out the flavor.

Remove orange and lemon quarters from marinade. Grill alongside wings.

Cook until the wings’ internal temperature reaches 175 F or there is no red at the bone, about 12 minutes.

Grilled Okra

Grilled Okra

yogurt. peanuts. mint.

serves 4-6

Yogurt

1 cup whole-milk greek yogurt
1 large clove garlic
zest of one lemon
juice of one lemon
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp red pepper flakes, dried
½ tsp kosher salt
6 inch wooden skewers, soaked in water
1 lb f resh okra pods

In a medium bowl combine yogurt, cumin, coriander, red pepper flakes, and salt. Using a microplane, grate the garlic clove then sprinkle it and the lemon zest over the yogurt. Cut zested lemon in half. Juice over a small wire mesh strainer into the yogurt, to catch any seeds or pulp. Stir well to combine. Cover and refrigerate until ready to use.

okra

6 inch wooden skewers, soaked in water
1 lb f resh okra pods

Prepare the grill. Place natural charcoal and/or wood and light. Let flames flare up and die down before cooking on them. If using a gas grill, heat to medium-high. Prepare the remaining ingredients while the grill preheats.

Wash okra and place on a towel to dry. Arrange okra pods side by side on a work surface with all tips facing in the same direction.

Holding the pods in place with one hand, thread a skewer about ½ inch from the top of each pod, just below the cap of the okra, with your other hand.

Thread a second skewer about ½ inch from the bottom of each pod, just above the tapered tip, creating a row of secured pods that looks like an okra plank. Be sure to leave the ends of the skewer exposed an inch to prevent
the pods from falling off. Repeat with more skewers and okra until all the pods are secured and planked.

grill

okra planks
3 tbsp peanut oil
kosher salt

Brush the okra planks on both sides with peanut oil; sprinkle evenly on both sides with kosher salt.

Place the okra planks on the hot grill. Cook until the pods begin to char slightly, about 2 minutes; flip and grill the okra on the opposite side about 2 minutes more.

Transfer the grilled okra to a platter to cool and then remove the skewers when cool enough to handle.

plate

½ cup peanuts, roasted
spiced yogurt
3 to 4 tbsp mint leaves, chopped
charred okra

Place the yogurt in a serving bowl and top with peanuts and fresh mint. Place the individual grilled okra pods around the bowl. Serve warm or at room temperature.

Oxtail Kare-Kare

Oxtail Kare-Kare

Bagoong. Tripe. Peanut Butter.

serves 6

Broth

4 lbs oxtails
1 lb tripe
2 stalks celery
1 carrot
1 onion
oil

Rinse oxtails and tripe under cold, running water. Trim off excess fat. Slice tripe into bite size pieces. Season with salt and pepper.

Heat a few tablespoons of oil over medium-high heat and brown oxtails on all sides.

Cut onion into large dice. Place into a deep pot, with oxtails, tripe, celery, and carrot. Cover with water. Bring to a boil over medium heat. Lower heat, cover, and simmer for about 2 ½ to 3 hours or until oxtails are easily pierced with a fork. Remove any foam that accumulates on top. Add more water as needed to maintain about 10-12 cups.

Drain oxtails and tripe, reserving the broth.

Blanch

4 cups oxtail broth
3 Asian eggplant, hansel variety
¼ lb green beans
1 bundle bok choy

Trim the ends of eggplants and cut into 1 inch thick pieces. Cut green beans into 3 inch lengths. Trim bok choy and separate the leaves.

In a pot over medium heat, bring 4 cups of broth to a boil. Blanch eggplant for about 1 minute. Remove from broth and set aside.

Blanch green beans for about 1 minute. Remove from broth and plunge in a bowl of ice water.

Blanch bok choy for about 30 seconds. Remove from broth and set aside.

Seasoning

reserved broth
¼ cup rice flour
1 ½ tbsp annatto powder
1 ½ cups peanut butter

In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted. In a bowl, combine toasted rice flour and ¼ cup reserved broth. Whisk until smooth.

In a small bowl, combine annatto powder and ¼ cup reserved broth. Stir until powder is dissolved and color has dispersed.

In a small bowl, combine peanut butter and ½ cup of reserved broth and stir until well-blended.

Soup

2 tbsp oil
1 onion, medium
6 cloves garlic
black pepper
kosher salt
⅓ cup pecans and peanuts, chopped
⅓ cup bagoong

Peel and thinly slice onion. Peel and mince garlic.

Heat oil in a large pot over medium heat. Add onions and garlic. Cook until limp, aromatic, and the onion caramelizes. Add oxtail and cook, stirring occasionally, until lightly browned. Add the tripe. Add 5 cups of reserved broth and bring to a simmer.

Stir in annatto water, rice flour mixture, and peanut butter mixture. Season with salt and pepper to taste. Continue to simmer for about 10 minutes until it begins to slightly thicken.

Add blanched vegetables and cook for 2-3 minutes, until heated through and tender yet crisp. Serve hot over steamed rice with shrimp paste on the side. Garnish with pecans and peanuts.

Yellowtail Sashimi

Yellowtail Sashimi

Jalapeño. Cucumber. Ponzu.

serves 1

Salsa

1.5 oz onion
1 oz shallots
1.5 oz jalapeño
2 tbsp tamari
¾ cup japanese grain/rice vinegar
2 tbsp grapeseed oil
½ tsp chili oil
½ tsp sea salt
½ tsp chili garlic sauce
½ tsp ginger
1 oz cilantro

Chop onion and shallots. Seed jalapeño and cut to small dice. Grate ginger.

Mix all ingredients together in a bowl, bruising to encourage maceration.

Ponzu

¾ cup Japanese grain/rice vinegar
1 cup vegetable oil
½ cup sugar
1 tsp salt
1 tsp black pepper
8 oz gochujang
2.4 oz garlic
2 cups ponzu sauce

Combine all ingredients in a blender, except for vegetable oil. While blending, slowly add vegetable oil to emulsify, 2 minutes.

Cucumber

1 cucumber, small
1 tbsp mirin
¼ tsp salt
1 tsp sesame oil

Thinly slice cucumber on a mandoline. Add mirin, salt, and sesame oil. Massage with fingers. Cure for at least 30 minutes.

Plate

3 oz yellowtail
2 tbsp salsa
1.5 oz cured cucumber
3 half moon slices pickled daikon
9 slices radish
3 slices watermelon radish
1 oz chili ponzu

Thinly slice yellowtail into 6 pieces. Shingle slices in a straight line across the dish, just off from center. Top with a thin line of jalapeño cilantro salsa.

Arrange cured cucumber in a half circle coming off of the yellowtail.

Shingle radishes in a larger half circle around cucumbers, finishing the line with watermelon radish and pickled daikon on opposite sides.

Pour chili ponzu into a dipping ramekin or in between yellowtail and cucumbers.

Japchae

Japchae

Vegetables. Noodles. Tofu.

serves 6

Knife work

1 lb shiitake mushrooms
2 medium carrots
1 lb bok choy
6 green onions
1 red bell pepper
1 block firm tofu
¼ tsp salt
2 tbsp vegetable oil

Stem and slice mushrooms. Cut carrots into 2 ½ inch long matchsticks. Wash and trim bok choy. Cut green onions into 2 inch long slices. Cut bell pepper into 3 inch long julienne.

Dry tofu block and sprinkle with salt. Heat a large skillet over medium high. Add vegetable oil. Sear the tofu until golden brown. Remove from heat and set aside. Once cooled, cut into 1 inch cubes.

stir-fry

cut vegetables
cut tofu
1 tbsp tamari
1 tbsp sugar
salt
black pepper
4 tbsp vegetable oil

Heat a large skillet over medium-high. Add 1 tablespoon of vegetable oil and stir-fry carrots for 2 minutes, until slightly crunchy. Season with a pinch of salt and black pepper. Remove from heat and set aside.

In the same skillet over medium-high, add 1 tablespoon of vegetable oil. Stir-fry mushrooms for 4 minutes, until golden brown. Season with sugar and tamari. Remove from heat and set aside.

In the same skillet over medium-high, add 2 tablespoons of vegetable oil. Stir-fry bok choy for 2 minutes, until slightly wilted but still crunchy. Season with ½ teaspoon of salt and a pinch of black pepper. Remove from heat and set aside.

Noodles

300g sweet potato noodles, dried
3 qts water
2 tbsp tamari
2 tbsp sugar
1 tsp salt
2 tbsp vegetable oil

Soak noodles in hot water from the tap.

In a large pot, salt the water and bring to a boil. Cook the soaked noodles for 2 minutes, until slightly crunchy. Drain in a colander.

Immediately heat a large skillet over medium-high. Add vegetable oil. Stir-fry the drained noodles for 2 minutes. Season with tamari and sugar. Remove from heat and set aside until cool enough to handle.

Plate

noodles
carrots
bok choy
green onions
red bell peppers
tofu
3 tbsp sesame oil
3 tbsp sugar
2 tbsp tamari
1 tbsp sesame seeds

In a large bowl, combine noodles and vegetables. Season with sesame oil, sugar, and tamari. Mix well.

Arrange noodles and vegetables in large bowls. Top with tofu cubes. Garnish with toasted sesame seeds. Serve at room temperature.

Fearless Innovation: Atlanta’s Food Story

Atlanta’s food story has been told by many people over the years but none with the focus and passion that chef Taria Camerino has brought to this project. We invited Taria to curate and author this book not only because she is a talented chef in her own right, but also because she has a unique perspective on the food scene in Atlanta, having lived and worked here for several decades. Taria brought a level of passion to this project not only in her personal quest to elevate the awareness of the Atlanta food scene, but also in her desire to understand the complex social history of race relations, Atlanta’s role in the American civil rights movement, and the impact of all of this on Atlanta’s dining scene.

This is not your typical cookbook. Yes, it has recipes, but so does a box of pasta. The goal of this book is to make you hungry – hungry to explore this city, hungry to meet our chefs, hungry to learn innovative ways to combine ingredients, and, above all, hungry to eat every single one of the dishes in this book. This book will be more at home on your coffee table than on your bookshelf or in your kitchen. While that is intentional, it should not distract from the sheer talent represented by these chefs that call Atlanta home. We want this book to stimulate conversations about Atlanta’s burgeoning food scene. More than anything, we want this to shine a spotlight on the up-and-coming creatives who work tirelessly alongside the established chefs, some of whom have been operating in Atlanta for many years.

TASTE: Atlanta The Book

Follow chef Taria Camerino as she seeks to understand the foundation of the culinary landscape of Atlanta, and documents this in a beautiful cookbook with recipes from forty chefs and mixologists. This episode of the Taste: Atlanta TV series tells the story of the making of the book. 

Credits:

Executive Producer: Farook Singh
Supervising Producer: Bryan Smoker
Host: Chef Taria Camerino
Concept by: Andrew Wilson
Cast: Innovative chefs and artists from Atlanta’s culinary world
Director: Erik Wieder
Atlanta Producers: Andrew Wilson, Sheretha Bell, Jo Ann Haden-Miller- Atlanta Convention & Visitors Bureau
Produced by: TANTRA. Copyright MMXX – Tantra, Inc. All rights reserved