Archive for March, 2013

Mustard of Another Kind

Years ago, my sociology professor invited a few of us students out to dinner. I don’t recall the reason for this, I don’t even remember his name, but I have always remembered one thing he said during the evening. “The only things spending a lot of money on are fine Scotch, fine caviar and fine mustanrd.” I understood the scotch and the caviar, but I was baffled by the mustard part. As far as I knew, mustard was the yellow stuff you put on hotdogs at ball games. Over the years, I discovered Grey Poupon Dijon, which is the only mustard I ever use since Except, of course, for the rare hot dog. But a couple of days ago, my husband came home with a jar of Savora mustard from Papillote. Try it, he said. So I opened the jar and put a dab on a cracker. Then I put more on the cracker and ate the whole thing. Delicious! A bit of Foodie Heaven, in fact. Since then, I’ve tried it on all sorts of things–cold cuts, meat loaf, turkey, roast beef. “Since 1899 the only condiment with 11 spices and aromatics” says the jar. All I can say is that it’s lovely, with a flavor that hints of sweetness and spice, with a woodsy undertone and hints of herbs….maybe rosemary and thyme. This little potion is good on everything, including those plain crackers onto which I’m still ladling it. Try it, folks, you’ll love it!

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Champagne Tasting Benefit

Sat, Mar 30, 5:30-8:30PM, Champagne tasting and more! Sip.Sweets.Shop,Fundraiser to benefit Telfair Mammography, PURE BARRE, 5521 Abercorn St, Suite 500, Savannah GA, $20, Door Prizes, Info: Karen Lee Paolicelli by email: arity@greenlabeldesigns.com

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The Elusive Quiche of Chef Herve

Papillote’s makes a lot of good eats, including plenty of delicious quiches. Some weeks ago, however, the Daily Specials included a quiche that sounded extra wonderful to me – one with smoked salmon and asparagus. My husband did as he often does and went downtown late in the afternoon and picked up one of these quiches, plus a few other goodies. That night, it was love at first bite. The blended flavors of asparagus and smoked salmon are a mixture made in heaven. The crust of this quiche is the lightest, most delicate I’ve had in many a year.

  I vowed to keep a close eye on the Specials menu so as not to miss this one. More than a week passed before it reappeared, and I asked Jack to go and pick one up. He did. Alas, they had already sold out.  I guess I wasn’t the only one to fall in love, I said. Next time it appeared, Jack called in advance to ask them to save one for us. They had already sold out. 

It was at least two more weeks before it reappeared on the menu.  Then, yesterday, there it was again. This time, we called and called and called. The line was constantly busy. Jack was going downtown anyway, and I pushed him to go early, so he showed up by 4 pm. No more quiche. But today, the chef had made some more. The minute I saw these elusive quiches on line, I called out to Jack. “Pick up the phone and call. They have more quiche!”  Jack called. Papillote was already sold out. It was only 2 pm!  If I ever get another of these deliciously vanishing quiches into my mouth, I’ll let y’all know.

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Treats and Specials for You and Your Pooch!

This Saturday, March 30, promises to be a great day for dog-loving foodies!  Blue Turtle Bistro and Femme Fatale Hair Salon will be two among every shop in the shopping center to devote this day to raising money for the Humane Society. The hair salon will be doing $10 hair cuts among other things, and Blue Turtle will have Happy (and Yappy)  Hour Specials all day long!  The Chef has whipped up some special treats for humans, plus some newly created doggie treats — peanut butter and bacon sound good to your pup?  Blue Turtle mixologist has also come up with some new cocktails to honor the four- legged set:  The Dalmation (Chocolate Vodka) cocktail, the French Bulldog (champagne +), and the Tabby Cat (Mimosa’s new cousin).  Have fun, and a happy yappy day!

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Nice Surprise at the Five Spot This Evening

Over in Habersham Village, the Five Spot has a luscious sounding special tonight. French inspired, it’s Salmon en Papillote salmon with squash, zucchini, tomato, swiss chard, lemon and roasted garlic with marrow butter all wrapped in parchment paper, over brown rice with cherries and fried capers. $15 Yum!

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Conviviality + Oysters = Smiles

One of the most popular networking events of the year is the annual Annual Oyster Roast Business Connection, Savannah Area Chamber of Commerce Business Connection. ”””””This, the 3rd annual event, will be this  Thurs.,, Mar 21, 530PM,  at Tubby’s in Thunderbolt  $10 Members, $25 Guests, Contact:  Cally D’Angelo   www.savannahchamber.com    Have fun, everyone!

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Solar Champions Tonight

Don’t forget, tonight is the night for fans of Solar Energy!  Solar Champions meet at 5:45 pm at Satisfied.  All newcomers welcomed!  Any questions, call Jack at 233-4288.

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A delightful Spring Appetizer

Spring officially arrives in two more days, so let’s celebrate. Try this delightful appetizer and you’ll really know that Spring has Sprung!

Crispy Asparagus Straws Recipe    
Serves: 8-10 persons as an appetizer
Prep Time: 25 minutes  
This is a fast appetizer with great flavor. You can prepare the Crispy California Asparagus Straws ahead of time and bake them just before serving. As an option, you can add a slice of prosciutto when you roll-up the asparagus in the phyllo dough. Phyllo dough can be purchased pre-made in the freezer section of most grocery stores.

Ingredients
36 asparagus spears
4 sheets phyllo dough, thawed
¼ cup butter, melted
4 oz. Parmesan cheese
Parmesan cheese for topping
salt and pepper to taste 
Directions
Preheat oven to 425 degrees.
Trim ends of asparagus. Blanche asparagus in boiling salted water until barely tender to the bite, about 2.5 minutes. Rinse in iced water to stop the cooking.

Place one sheet of phyllo on a cutting board. Set aside the remaining sheets and cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into 9 rectangles. Make 2 cuts down from the top and 2 cuts from the side. Sprinkle the cut sheet with 1 oz. of grated Parmesan cheese.

Place an asparagus spear on the bottom (narrow end) of each buttered rectangle with the tip sticking out from the dough by about 2 inches. Roll up the spear and seal with butter. Finish the remaining spears.

Place on cookie sheet lined with parchment paper. Brush each stick lightly with butter, sprinkle with Parmesan cheese and season with salt and pepper (optional).

Cover the tips with aluminum foil and bake until crispy and browned, 10 to 12 minutes.

Serve warm.

Makes 36 asparagus straws

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Solar Champions Finds a New Home at Satisfied

The next meeting of Solar  Champions will be held from 5:45-7pm Tuesday, Mar 19 at Satisfied, 301 E. Broughton, in the spacious 2nd floor area. Management likes us – and we return the compliment.. Food is good, so are drinks, both affordable. Service is pleasant. Atmosphere is lovely, says head champion, Jack Star. In addition to their new home, Solar Champions has a new goal as well: to ready their exhibit for Earth Day.  Anyone interested in Solar Energy is welcome, whether you’re a long-time advocate or just interested in learning more.

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Frog’s Ass Shot or Gin & Tonic with St. Patrick cheer!

 If Kermit tried this one, he would have to admit, “it’s easy being green!”

Here’s how it shakes up in bartender lingo:
1 count, Bacardi 151 Rum
1 count, Bacardi Light Rum
1 count, Malibu Rum
1 count, Jamaican or Caribbean Coconut Rum
A splash of Midori – green melon liqueur

Shake it all up with some ice, strain into a rocks glass, and it’s bottoms up. The taste is tropical, slightly sweet and smooth enough to slide a frog on its a-double-s!

Or take a traditional Gin and Tonic, splash in just enough Midori to tint it green…and bottoms up! Of course, you could use a few drops of green food coloring as they do for the beer, but then you wouldn’t have that lovely melon flavor.

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