By Krista Reese, Deborah Whitlaw Llewellyn
Photographs through Deborah Whitlaw Llewellyn.
“Krista Reese knows the ever-changing dynamics of Atlanta’s churning eating scene and reveals the entire dishes and interesting flavors that outline it today.” —John Kessler, Atlanta Journal-Constitution foodstuff columnist and previous critic
“Dining critic Krista Reese’s tastiest discoveries display the center and soul of 1 of America’s such a lot vibrant—if misunderstood—food cities.” —Susan Puckett, writer of Food/Drink Mississippi Delta: A Terroir Guide
“In fresh a long time, Atlanta’s nutrition scene has exploded into an awesome array of world-class eating places and beautifully artistic new cooks. . . . [This is a] delightfully scrumptious new cookbook.” —Joseph Dabney, winner of the 1999 James Beard Cookbook of the yr medal for Smokehouse Ham, Spoon Bread & Scuppernong Wine
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Additional info for Atlanta Kitchens: Recipes from Atlanta's Best Restaurants
58 S A lT- c U r e D e g g Y o l k S humble egg yolks transform into a savory seasoning when cured with salt. patience is a necessity, as these yolks will take several weeks to cure. We don’t know where the recipe originated, but the equal ratio of salt to sugar is pretty standard and adapts well for the salt block. Be very gentle with the yolks as they break easily (discard any that do). grate a cured egg yolk over salad, pasta, asparagus, or Beef carpaccio (see page 31). makes 12 cureD yolks 1 cup kosher salt 1 cup granulated sugar 1 dozen egg yolks 1 2 3 4 chill a salt block in the refrigerator for several hours or overnight.
Serves 1 1 teaspoon ghee, divided, or as needed 1 slice sandwich bread 1 egg 1 2 3 preheat the salt block on the stove, beginning with low heat and gradually increasing the temperature to medium-high, until the surface temperature is around 375°f. When the salt block is hot, spread about 1/2 teaspoon of ghee over the hottest part of the block, in an area just slightly larger than the size of your bread. place the bread on top of the melted ghee, and let toast for about 2 minutes or until lightly browned.
Using a spatula, work the dip over the salt block until the mint is incorporated and the “hummus” is lightly salted, about 30 seconds. Transfer to a serving bowl and serve chilled or at room temperature. 29 cook’S noTe continue working the dip over the salt block until salted to taste if you want it more than lightly salted. The flavors develop as this dip sits, so make it a day ahead of the party. To store, cover with plastic wrap directly on top of the “hummus” to prevent a dry layer of skin from forming.
Atlanta Kitchens: Recipes from Atlanta's Best Restaurants by Krista Reese, Deborah Whitlaw Llewellyn