Thursday, October 22, 2015
Recipes for Sweet Potatoes
Sweet Potato Purée
5 pounds local sweet potatoes
2 sticks unsalted butter
Salt to taste
Wash the sweet potatoes and put on a baking sheet with parchment paper and place into a pre-heated 400 degree oven for approximately one to one and a quarter hours. When you check the potatoes they should be oozing slightly and soft to the touch. Be careful, the oozing liquid is caramelized sugar and will burn you. Remove from oven when finished and let rest for 5 minutes. Peel the skin of the sweet potatoes off and place half of the potatoes and one stick of butter in a Vitamix blender, add a little salt (to taste). Blend on high until smooth (using plunger attachment). Taste and adjust seasoning. Repeat with the remaining ingredients.
Ready to serve.
Sweet Potato Fries
3 pounds local sweet potatoes – washed and peeled
3 TBSP olive oil
Salt and pepper
Preheat oven to 450 degrees. Cut the potatoes into approximately 3/8th of an inch French fries. In a medium sized mixing bowl, combine the cut fries, oil, salt and pepper. Mix well. Place the fries on a cookie sheet lined with parchment paper and place in the oven. Bake for approximately 10-15 minutes, stirring occasionally. Time may vary due to your oven, but the potatoes should get caramelized and have good color when ready. Remove from the oven. ready to Serve.
Sweet Potato Chips
1 pound local sweet potatoes – washed and peeled
Vegetable Oil – enough to fill your deep fryer
Shave the potatoes with your peeler until the potato is gone. Preheat the fryer to 275 degrees. Gently sprinkle the sweet potato shaved peelings into the fryer. Carefully stir the chips so they do not stick to each other while they are frying. The chips should take approximately 5 minutes. They will start to turn a little golden brown. Remove from the fryer and place on a sheet tray with many paper towels. Season lightly with salt. Let sit to drain excess oil. Every 5 minutes or so, remove the top layer of paper towel, until the towels are dry.
Serve at room temperature.
Friday, August 14, 2015
Friday, August 7, 2015
Taste of summer: Chef uses fresh tomatoes in variety of dishes
August 06, 2015
He will be sharing his expertise Aug. 13 on WXIA-TV’s Atlanta & Company show.
The well-known local chef uses tomatoes, when in season, an assortment of ways, he said, whether for the restaurant or at home for his family.
“At Century House Tavern we use tomatoes in a variety of ways, but my favorite is just a simple salad of raw sliced tomatoes of as many varieties that I happen to have on hand at the time,” Porubiansky said. “This version is simple but perfect: drizzle a little olive oil, sprinkle with a touch of salt and pepper, then add a little fresh basil and voila.”
The chef advises that cooks taste each tomato and see the different characteristics of each one — sweetness, acidity level and flavor.
“It is a lot of fun and absolutely delicious. Add a little fresh cheese and you have a great little course. I personally like goat cheese, but you can use a variety of different types such as mozzarella or Pecorino,” he said.
With locally grown tomatoes reaching their peak, this is the perfect time to experiment.
“There really is no substitute for a garden fresh tomato. Chopped, diced, sliced, stewed, sautéed, grilled, braised, baked, raw, snack, appetizer, salad, entrée and for desserts” the chef said. “Tomatoes are one of my favorite things on the planet. Yes, I called it a thing because it is one of the most versatile vegetables. Or is it a fruit? I will let you debate and decide. You can’t go wrong playing and creating with them and this is the time of year while they are fresh.”
Porubiansky says he uses tomatoes for sauces, vinaigrettes, pastes, soups, and sorbets. He chooses among tomatoes that are all colors of the rainbow — red, yellow, orange, green, blue (the newest color), pink, striped, the list goes on and on.
They come in all sizes as well, including large, medium, small, and extra small (the rare and delicious currant). They can be sweet, sour, acidic, juicy, but the one thing they cannot be is dry, he said. And each one has its own individual flavor.
“They are currently in season and available in both your own backyard and your local farmers market,” the chef said.
While diners love the choices at Century House, tomatoes and tomato salads can be an easy side or snack at home as well.
“At home we often send our kids to school with healthy snacks in their lunch. One of those snacks they like best is cherry tomatoes from our garden and cucumber spears, both of which are in season, healthy and delicious,” Porubiansky said. “We also add them to kebobs for grilling on my days off from work.”
When the garden overflows with fresh tomatoes, it is a good time to preserve them for enjoyment throughout the year, he said.
Porubiansky will be making the pictured dishes on Aug. 13th on WXIA’s Atlanta & Company.
Heirloom Tomato Salad a la Century House Tavern.
Olive oil, salt, pepper, and basil.
Thursday, June 11, 2015
Tuesday, May 26, 2015
CENTURY HOUSE TAVERN, WOODSTOCK, SPRING MENU
Malika Bowling American, Dates, Outdoor Dining, Restaurant Reviews, Southern
When you think of fantastic OTP dining, your mind, naturally goes to Roswell, right? Sure they have fantastic restaurants like Table & Main, Osteria Mattone and Foundation Social Eatery. But don’t discount Woodstock. Cause then you’d miss out on Century House Tavern. Located in historic downtown Woodstock, Century House Tavern is located in what was once The Hubbard House, named after the family that lived there for six decades.
Before we talk about the food, let’s talk about the incredible wine list Century House Tavern has. If you are a wine lover, you need to visit and sample some of the unique finds. For whites, the Chilean Sauvignon Blanc and a Pinot Gris from Washington were quite pleasant for this non-white wine fan. Then there was the Bordeau blend that we had with our steak. Marvelous!
A Foie Gras on brioche paired with Prosecco was a sweet start to our meal. While I enjoy asparagus, I don’t usually get excited about it as a dish, but pairing it with a poached egg and bacon bits? If I could start every day with this for breakfast, I wouldn't mind that a bit. Not sure that I would order this dish during dinner though.
Next up was perfect seared scallops, served over artichokes, English Peas and Fava Beans. Fava Beans are popping up everywhere, have you noticed? The sweetness of the scallops was a terrific pairing with the citrusy Pinot Gris. This light dish is the epitome of spring time food, dare I say spring in a bowl.
I wish I’d paced myself better. The Sous Vide tenderloin didn’t get the justice it deserved with us beginning to get quite full. It was so juicy and flavorful though. and kudos to the staff on the Bordeaux blend it was paired with. And a Creme Caramel for dessert is the perfect sweet ending to share with your sweetie.
This works for a group get together or a date night. Woodstock is lucky to have Century House Tavern as as a break from the other uninspiring restaurants. Beer lover? Not to worry. They have a terrific beer selection, including selections from Reformation Brewery, also located in Woodstock.
Century House Tavern 770.693.4552