ingredient: leeks

Well, of course, I have lots to share about my first trip to NYC (from this past weekend), but while I am still sorting thru all of my pics, let's talk first about my "new ingredient" challenge for the week. 

My first new ingredient: leeks

I really didn't anticipate leeks to be oversized green onions; I'm not sure what I thought they were but not this ...

So, let me also start this blog by saying I am not creating my own recipes. I will be looking to those more skilled and advanced than myself in this department and will give credit where it is due. At this point, I don't even know what most of these ingredients are, so creating my own recipes with them, at this point, is not on the agenda.

Back to leeks ... other than oversized green onions, my first thought is - what part do you use? I'm confused.

I was recently reminded of a story from my stepmother-in-law of a dinner we had during the early days of my relationship with my now husband. I, being the somewhat sheltered vegetable eater I was raised to be (sorry, Mom and Dad), was so excited to have found a love for a new vegetable: asparagus. I really do still love it so much, and instead of gnawing on it as I do at home (picture Bugs Bunny eating his carrot), I decided to have appropriate table manners and use a knife and fork in order to eat my asparagus properly in front of my in-laws. To this, they also noticed that I was only eating the stem ... as I thought the tip/top/head of the asparagus was a decoration of sorts.

No, not quite.

JB, my father-in-law, proceeded to tell me that yes, I could eat that portion of the asparagus, and, yes, it was actually the best part!

It's like I had found a new vegetable!

So, to those of you not eating the top of the asparagus, no worries - it will make you love the asparagus even more when you figure out you CAN eat the top and will find a completely new flavor hiding there. Thanks, JB and Lois, for filling me on in this as I would have wasted lots of asparagus tips over the last 6.5 years if it wasn't for you.

Back to leeks ... again ... I decided to try two recipes for leeks: one which showcased the leeks as a main ingredient and the other where leeks were an added flavor, which happened to be added to my aforementioned favorite, asparagus. In reference to the above question on what part to use, both of these recipes suggested to use the white and light green parts only.

The first comes from Linda Thompson with There and Back Again blog. Although this dish is more of an autumn dish, it was still yummy and different than anything I've made before. It is a Leek, Apple and Gruyere Tart.

I think using the tart apples is key as it would be very "dessertish" if you used a sweet apple. I'm not sure I will make this again 'as is' as I'd like more depth and, actually, less leeks.

Click here for the her recipe; below is a pic of my finished product.

The second comes from kaykay (found on Food52) and is entitled Absurdly Addictive Asparagus. Below is the pic of how mine came out; click here for the original recipe.

I will say I didn't do it justice quite as much as I left out a few key ingredients based on time and what I had on hand. So, I omitted the orange, lemon and pine nuts and added lime zest/juice as my replacement. Either way, I really enjoyed it!

Verdict: I'm indifferent with leeks. To be honest, I couldn't tell a big difference between leeks and green onions so I'm not planning on cooking with them again in the near future. Let me know if you love leeks and can share how you love to cook them!

destination: two urban licks

Before starting this blog and upon moving to Atlanta, my husband and I started researching the food scene. We're (learning how to be ...) foodies and are definitely Top Chef fans, so of course we looked up two of our fav chefs in Atlanta: Richard Blais and Kevin Gillespie.

With this, we found Concentrics Restaurant Group and decided upon a bucket list item for 2013: to eat at each restaurant within the Concentrics Group at some point this year (yes, this year = we're on a budget) based on looking only at their website and a couple of menus. I'm a sucker for beautiful logos, sleek restaurant design, and moving higher up on this list, just good food. So, Concentrics, keep your graphic designer/agency as I will be eating at many of your establishments this year based on your website alone.

Although it's not the first restaurant we've been to in Atlanta that I will highlight, it is the first for the blog as IT IS THAT GOOD. I hate using all caps; it must be warranted. But, I will not edit as that is my first reaction. I'm still drooling thinking about it.

It was my birthday treat last Saturday (yes, thank you for wishing me a happy birthday via your computer/iPad/mobile device), and my husband picked TWO urban licks. Here's a play by play of what we ordered ... forgive the dark photos as I forgot to use the flash on my phone. Crazy excitement, I guess.

First up: brisket empanadas

(I'm new to empanadas as well - it's just like a turnover/pastry filled with goodness,

which in this case, happened to be the only brisket I have ever loved.)

Main course: duck with a crazy, good sauce that's indescribable

Bday dessert: chocolate cake

(This was okay but not graced with the same excitement as the above items.

It was free and my choice, so one cannot complain.

It was rich chocolate cake with a little vanilla milk shot, which was divine.)

This is definitely one of the best meals I've had in Atlanta so far. If you haven't been before, it's in a cool warehouse with a bit of a mess of a parking lot. Valet is complimentary though, so that's a wonderful perk.

Yes, I'm still getting used to the difference between Midtown, Downtown, Five Points, Little Five Points, etc. and it may or may not fall into any of those categories as I think it would be considered Old 4th Ward. This blog will not help you get to any of these destinations as I'm directionally challenged. Google map everything.

Live music, great atmosphere and killer food - go there!

So, food.

So, here it is. My "food blog" ...

Why, food, you ask?

Just because. Within the past few years, I have turned from this "picky" girl who used to only like those vegetables (potatoes, green beans and corn - don't judge) to someone who cannot go without having onions, garlic and zucchini in my home ... in addition to many other items I now love.

I love these items now because I know how to cook them. I love fresh produce, trying new foods and going to the Dekalb Farmer's Market. (Side note: yes, it's crazier than Wal-Mart so definitely avoid on the weekends, but if you are in Atlanta, you MUST go here sometime for the experience. This place is another post in itself as my love for it is insane.)

Back to the topic at hand ... this blog will mainly be used to try new and unfamiliar ingredients (to me), highlight Atlanta's fabulous food scene and share some of my favorite products with the world. I'm not sure what this blog will turn in to; I'm just excited to share my life and love for food on a page. I will focus mostly on healthy foods as I'm loving cutting out the processed junk in my life - this is also another post in itself. I'm taking baby steps, but it's amazing what this can do for you and how it makes you feel. Cook fresh; it will change your life.

Thanks for joining me on this journey and for following my food adventures! Pics and posts to come. Let the learning begin ...