Tuesday, July 21, 2009
A couple weeks ago I was in ATL and found my new favorite restaurant: Two Urban Licks! I know, I know I don't live anywhere near ATL, but when I visit again, this will be my first stop. So if you live in the area, definitely check it out. Two's menu consist of fiery American food cooked in an open kitchen in the middle of the restaurant. I loved their tuna tartare with mango, avocado, sriracha aioli on wonton chips and their beef rib served with a side a creamy mac and cheese. I didn't have room for dessert, but you can't go wrong with their cupcakes and ice cream. They also have wine on tap! A 26 foot wine wall holds 42 stainless steel barrels of wine with a gravity flowed system for pouring. This is a one of a kind unit made specifically for the restaurant and is a must for any wine lover. In the rear of the restaurant are large retractable patio doors that open and reveal a beautiful view of the downtown Atlanta skyline. Two also has live jazz performances Tuesday thru Saturday. It can't get any better than that!
Saturday, July 18, 2009
Friday, June 19, 2009
Wednesday, June 17, 2009
Tuesday, June 16, 2009
Saturday, June 13, 2009
OLD FASHIONED DOUGHNUTS
1 tablespoon active dry yeast
1/2 cup lukewarm water
1/2 teaspoon sugar
1 large egg
1/3 cup sugar
1/2 teaspoon salt
1/2 cup lukewarm milk
3 tablespoons unsalted butter, melted and cooled
3 1/2 cups all-purpose flour (or as needed)
Vegetable oil or vegetable shortening
Vanilla Glaze (recipe follows)
In a small bowl proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy.
In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light. Beat in the yeast mixture, lukewarm milk, and melted and cooled butter.
Gradually add all-purpose flour, or enough to form a soft dough. Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl, and let it rise, covered with plastic wrap, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.
Punch down the dough and on a floured surface roll it out 1/3 inch thick. With a 2 1/2-inch cutter dipped in flour cut out rounds. With a 1-inch round cutter dipped in flour cut out the centers from the rounds, reserving them. Gather the scraps into a ball, reroll the dough, and cut out doughnuts and holes in the same manner.
Transfer the doughnuts and holes with a spatula to a baking sheet sprinkled lightly with flour and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they are double in height.
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 375 degrees F and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown and puffed, transferring them with a skimmer as they are fried to paper towels to drain.
Dip the doughnuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over wax paper to dry.
1/3 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla (I used vanilla bean paste)
2 cups confectioners' sugar
Mix in bowl and dip doughnuts while still warm.
*These donuts are equally as good sprinkled with powdered sugar