welcome to elaney!

Those of you that know us well (and particularly our co-workers) know that we love a good sandwich.  It’s one of the many things that we got from emum, and we really took this one and ran with it (wish some of the other emum virtues had been so adamantly adopted).  We will spare you the details of our love affair with the turkey sandwich (we can’t complain about people talking about their eating habits on facebook and then do the same thing here), but just trust us: we love a sandwich for lunch.  That’s why we were delighted to discover this list of 14 best sandwiches in Atlanta (btw, DailyCandy is great again.  We just rejoined and love their redesign – much smarter.  Even stole the post title).  #1 is Victory Sandwich Bar in Inman Park…which we’ve been dying to try.  Plus, the list includes one of our other random favorite finds:  Papi’s (a hole in the wall cuban restaurant in Midtown).  Bun appetit!

As previously mentioned, I am completely obsessed with the new BEP song ironically titled “Just Can’t Get Enough,” and I’ve been listening to it on repeat for 8 days.  On an essentially unrelated-note-but-I-really-just-wanted-to-talk-about-the-BEP-song-again-and-the-name-kind-of-lends itself, I’ve decided officially on my favorite Atlanta restaurant (get it – the one I “Just Can’t Get Enough” of?): Sotto Sotto.

Inman Park’s Sotto Sotto is such a great neighborhood Italian spot.  The atmosphere  has a good “just trendy enough” vibe, the pasta dishes are classic, but taste innovative, and the wine list is filled with tons of delicious wine you’ve never even heard of!  It’s the perfect first date restaurant.  Not to mention, Julianne Hough and Ryan Seacrest have been spotted there numerous times.  Personal favorite dish is Spaghetti Pescatore – rich with scallops, clams, shrimp, and calamari.  Sotto Sotto actually shares a kitchen with Fritti – also a great spot for pizza.

We’ve spent the last two days in downtown Atlanta in trade show craziness, so we have not seen The Bachelor.  And you best not be telling us / posting on Facebook / texting who got sent home after the Fantasy Suites (and yes, we presume that if one of the girls turned it down, she got sent home).  However, while we were not where every self respecting woman should be on a Monday night (glued to her TV), we were in a nice second.  Work dinner at Empire State South.  Apps?  Dessert?  That last glass of wine?  Well, thanks work dinner, don’t mind if I do.

Empire State South does an excellent good of crossing Southern gourmet with a modern feel.  The location is at the top of a high rise downtown, but the second you walk in, you feel like you are an a cozy (yet trendy) kitchen.  The menu includes classics like Shrimp and Grits and pork tenderloin, as well as food for the more adventurous paletes like a Charcuterie app and pork belly (a personal fav – so bad but so good).    Best new spot we’ve tried since Iberian Pig.  High marks!

We learn to make Christmas food health conscious-friendly!! Check out this low-fat egg nog from Food Network.

• 2 cups nonfat milk
• 2 large strips orange and/or lemon zest
• 1 vanilla bean
• 2 large eggs plus 1 egg yolk
• 1/3 cup sugar
• 1 teaspoon cornstarch
• White rum or bourbon (optional)
• Freshly grated nutmeg, for garnish

Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.

Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.

Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g

*pun and recipe compliments of Chef and Reader edykes

After you have your indugent dinner on Thursday and your crazy Black Friday outing the next morning, plan a healthy breakfast!

Hakuna Ham and Asparagus Frittata

• 2/3  cup  chopped 33%-less-sodium ham (about 3 ounces)
• 1/2  cup  (2 ounces) shredded low-fat Jarlsberg cheese
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  salt
• 3  large egg whites
• 2  large eggs
• Cooking spray
• 1/2  cup  finely chopped onion
• 1/2  cup  finely chopped bell pepper
• 1/2  cup  (1-inch) slices asparagus
• 1/4  teaspoon  Italian seasoning

Preheat broiler.

Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.

Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.

In our efamily, everyone has an assigned dish that they are given at a young-ish age.  Well, let’s rephrase.  elaney, emum, and eaunts all have 1 relatively easy dish, and egrandmum has about 12 really complicated dishes that inevitably someone moans about if she tries to move one out of the rotation (eg, anon:  ”why aren’t you making the oyster casserole this year?!? it’s my favorite!!”  egrandmum:  ”funny you’ve never mentioned that before, and the CDC deemed them risky and emum freaked out…” anon:  ”whaaaaaa”).  So while egrandmum is slingin Crisco in the kitchen, this is what we are making:

elaney’s Sweet Potato Casserole

Ingredients:

• 3 cups sweet potatoes, peeled cubed, and boiled until tender
• 1/2 cup sugar
• 1/2 cup heated milk
• 1/2 cup melted butter
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 eggs, lightly beaten

Topping:

• 1/2 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/2 cup melted butter

Drain potatoes and mash while warm.  Add sugar, butter, milk, vanilla, salt, and eggs and cream well.  Mix topping and spread over top.  Bake at 350° for 30 to 40 minutes, until hot and browned.  Serves 6 to 8.

In honor of the Pilgrims (and how difficult it probably was to make Thanksgiving dinner without Publix), we are having an all recipe week.  Check out this great Pumpkin Chocolate Chip Cookie recipe, compliments of Joy the Baker.  Oh, btw.  While looking for the recipe, we discovered some commentary on “How to Impress a Boy by Baking.” Favorites, don’t mind if we do.

Pumpkin Chocolate Chip Cookies

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 cup sugar
• 1/2 cup canola or corn oil
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.  Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.  Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.