Vanilla Pecan Pancakes

The first year my husband and I moved into our house, I very ambitiously tilled up a 400sqft bit of earth to grow vegetables in our tiny backyard. Next, I carefully transplanted about 40 plants which I had babied from little tiny seeds into delicate seedlings. Somehow, though, I failed to  pay attention to the giant pecan tree which prevents the backyard from getting enough sun to ever produce a lovely tomato or pepper. I gave up on the vegetable garden out back and moved it to our even smaller front yard. While I have accepted that my vegetables are going to be in a more non-traditional location, I kept waiting for the pecan tree to actually produce. Two years went by, but we finally have pecans this year; a gorgeous, giant bowl of pecans (the squirrels were good enough to leave us a few) that came from our own pecan tree.
I have been making pancakes from the Joy of Cooking recipe since I was 4 years old. The recipe is so simple and adaptable. You can include almost any item into the batter: nuts, fruits, etc. This local pecan version might be my favorite yet, but maybe that's the locavore excitement I'm tasting.

Vanilla Pecan Pancakes

Ingredients:


1-1/2 Cups All-Purpose Flour

3 Tablespoons of Sugar
1 Teaspoon of Salt
1-1/2 Teaspoons of Baking Powder
1/2 Cup of Chopped Toasted Pecans
1/8 Teaspoon of Cinnamon
1/8 Teaspoon of Nutmeg
1-1/2 Cups of Milk
2 Large Eggs
1 Teaspoon of Vanilla Paste (or Vanilla Extract)

3 Tablespoons of Melted Butter
Butter for the Griddle/Pan


Cooking:

Whisk together the flour, sugar, salt, baking powder, spices and pecans in a large bowl. In a separate bowl, whisk the eggs, milk, vanilla paste and melted butter together, then pour into the dry ingredients. Stir until the dry ingredients are just incorporated. Don't over stir. On a griddle or a saucepan, greased with butter, on medium heat, pour 1/2 cup of batter per pancake. You may be able to do more than one at a time with a griddle. Cook until the center of the pancake's bubbles pop and lift the edges to see if the center is golden brown. This may take around 5 minutes or so. Slide a spatula underneath the pancake and flip it. The second side will take much less time. Remove the pancake when both sides are lightly browned. Serve with syrup and more butter!

Local Chocolate for Valentine's? Hit up Cacao

While I fully comprehend that Valentine's Day was created to sell cards and things covered in hearts, alongside frightfully overpriced red roses, sometimes it's really wonderful to receive a little gift from someone you love, right as the winter doldrums start taking their toll. Since this item is on my Valentine's wish list, I wanted to share the goodness.
Cacao Laboratoire opened in 2009 as the storefront of Chef Kristen Hard's chocolate company K Chocolat. Chef Hard had sold her artisan truffles wholesale for 5 years before opening the delightful Inman Park boutique, sharing those truffles with the general public. The chef spent years researching chocolate, mainly from the Caribbean, and is now hailed as the first southern bean-to-bar producer.
So, as I'm sure you've realized at this point, this is not a quantity-over-quality-Whitmans-box-o'-chocolates type of place. Each piece of chocolate is carefully conceived and handcrafted. They are precious, but the outstanding flavors are worth it. They are special treats to be savoured with a cup of tea, or a mug of coffee, or after a delicious meal.
Favorites so far have been the: Lemon Curd, not the first chocolate-citrus combination that comes to mind, but is wonderfully bright tasting; the Fig Preserve and Balsamic, the fig comes through first with a delicate sweetness, and then you get the faint tang of the balsamic; and also, the Blueberry Beet, which is very subtle, sweet with the slight spice of the beet coming through at the end.
If you're thinking chocolate, I recommend giving Cacao a look. It's really wonderful to have something locally produced and that is so lovingly created.

Local North Ga Smoked Trout Spread

On our last visit to the farmer's market, my husband picked up some North Georgia Smoked Trout, of which he cannot seem to get enough. Feeling inspired to do something a little different, I experimented and came up with this spread. I was so tickled with the results. It's creamy, tangy and delicious, but best of all, super easy!
It's great on onion flatbread, or crackers, or even little toast points. I had some the next day on toast with a fresh tomato sliced on top, it was so good!

Ingredients:

1 Fillet of North Georgia Smoked Trout
1 Package of Cream Cheese
1 Tablespoon of Greek Yogurt
1 Tablespoon of Buttermilk
2 Chopped Green Onions
1/2 Teaspoon of Lemon Zest
Juice of 1/2 Lemon
Salt and Pepper to Taste

Preparation:

Remove the skin from your fillet and toss into the food processor with all the other ingredients except Salt and Pepper. Puree until a smooth, spread consistency, then add salt and pepper to your liking.

The Shed at Glenwood

One of my favorite restaurants in town is The Shed at Glenwood. I'm always quick to share the restaurant with my friends if they're looking for a fantastic local joint. Chef Lance Gummere uses local produce and meats as much as possible, and often, there are meats that you won't find in other Atlantan restaurants. He is a self-professed lover of fried chicken hearts!
My favorite night, and many others' favorite, is Wednesday night Slider Night. Chef Gummere offers an ever-changing seasonal menu of $3 sliders. On a recent visit, I tried a barbecued goat meat slider. I know a lot of people would be squeamish at the idea of eating goat, but you really cannot go wrong with a good barbecue. The meat was tender and delicious, with a flavor very similar to lean beef. I also recommend the fried green tomato, the white truffle chicken salad, and the chicken liver sliders. I love it when chefs take parts of an animal, which are thrown out by most people, and turn them into something delectable.
If you are a true locavore, I recommend Thursday night's Harvest Night. The Shed selects a variety of farm fresh, local vegetables from which you can choose 4 for $10. It's an excellent value and I've had amazing things like buttery sunchokes and heirloom tomatoes. I think it's one of the best vegetarian meals you can get in the city.
Last, but certainly not least, please save room for the Homemade Ding Dong, (the name of which I'm sure the waiters bemoan endlessly.) The cream center is cold and rich, surrounded by moist chocolate cake, and covered in thick ganache. It's one of my all-time favorite desserts!