digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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  • Taste of Life: Chocolate-Topped Toffee With Almonds (click to Read More)

     

    By Paul Bodrogi

     

     

    Ingredients

    8 oz. sugar
    2 oz. water
    1 oz. corn syrup    
    4 oz. butter
    4 oz. chocolate chips, melted
    1 oz. slivered almonds
    ½ teaspoon vanilla extract
    Pinch of salt

     

     

     

    Procedure

    Combine the sugar, water, and corn syrup, and cook on low until the sugar dissolves.

    Raise the heat to

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  • Taste of Life: Black Bean Soup with Jalapeno Cream (click to Read More)

    By Hillary Gallagher

    Black Bean Soup Ingredients
    -1 lb. black beans
    -3.5 quarts chicken stock or low-sodium broth
    -1.5 lbs. tomatoes, peeled, seeded, and diced
    -3 teaspoons ground cumin
    -3 tablespoons cilantro, roughly chopped
    -½ cup red, yellow, orange and/or green peppers, chopped
    -1 jalapeño, minced
    -2 teaspoons garlic, minced
    -2 tablespoons olive oil
    -1-2 tablespoons sherry vinegar
    -Kosher salt and

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  • Taste of Life: Baby Spinach, Avocado, and Grapefruit Salad (click to Read More)

    By Hillary Gallagher

    Serves 4-6

    Baby Spinach, Avocado, and Grapefruit Salad Ingredients

    -1½ avocados, sliced
    -2 whole grapefruits, cut into supremes
    -2 crisp apples, peeled and cut into strips (or grated)
    -1 lb. baby spinach
    -¼ cup balsamic vinaigrette*
    -Salt and pepper to taste

    Baby Spinach, Avocado, and Grapefruit Salad Procedure

    -Put the baby spinach in a large bowl, season with salt and

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  • Taste of Life: Crepes with Cream Cheese Filling and Strawberry Sauce (click to Read More)

    By Paul Bodrogi

    Cream Cheese Filling Ingredients

    -1 lb. cream cheese (room temperature)
    -½ oz. vanilla extract
    -1 oz. powdered sugar

    Cream Cheese Filling Procedure

    -In a large bowl, combine all the ingredients with a rubber spatula until well combined.
    -Refrigerate until needed.

    Crepe Ingredients

    -8 oz. flour
    -½ oz. sugar
    -Pinch of salt
    -8 eggs
    -8 oz. milk
    -1 oz. butter

    Crepe
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  • Taste of Life: Moroccan Carrot Salad (click to Read More)

    By Chef Hillary Gallagher

    Ingredients
    ¼ cup lemon juice
    2 tablespoons roughly chopped cilantro
    1 tablespoon sugar
    ¼ cup extra virgin olive oil
    1 lb. finely grated carrots
    3 oz. golden raisins, plumped and drained
    Salt and pepper to taste

    Procedure
    - Combine the lemon juice, cilantro, and sugar.
    - Gradually whisk in the oil.
    - Toss the dressing with the carrots and raisins. ...

  • Taste of Life: Seared Scallops, Basil Beurre Blanc, and Green Beans with Walnuts (click to Read More)

    By Hillary Gallagher

     

    To Begin

    Prepare 4-6 servings of your favorite rice or farro according to package directions.

     

    Scallops

    Ingredients
    2 lbs. dry-pack sea scallops
    2 oz. olive oil or clarified butter
    Kosher salt to taste
    Black pepper to taste

     

     

    Procedure

    1. Remove and discard the muscle tab from the scallop, or ask
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  • Taste of Life: Cornmeal Dusted Snapper (click to Read More)

    By Hillary Gallagher

     

    (Serves 4)

     

    Ingredients

    4, 7 oz. skinless snapper fillets
    1 cup milk
    1 cup cornmeal
    2 tablespoons kosher salt
    1 teaspoon cayenne pepper
    ¼” canola oil for sautéing

     

     

     

     

    Procedure

    - Combine the cornmeal, salt and cayenne pepper.
    - Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off

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  • Taste of Life: Chess Pie (click to Read More)

    By Paul Bodrogi

    (Yields one 9-inch pie)
    Chocolate Pie Crust Ingredients
    -7 oz. all-purpose flour
    -1 oz. cocoa powder
    -1 tablespoon sugar
    -10 oz. unsalted butter
    -3 oz. cold milk.
    Chocolate Pie Crust Procedure
    1.Put the first 4 ingredients into a mixer, and blend until the mixture is like course sand.
    2.Add the cold milk, and mix until just combined.
    3.Let the dough chill in...
  • Queenies: Mushroom Toast (click to Read More)

    Makes 2-4 appetizer portions

    Ingredients

    Mushroom Toast
    1.5-2# fresh mushrooms
    2 tablespoons freshly chopped curly parsley
    1 tablespoon freshly chopped thyme
    1 tablespoon cooking sherry
    Canola or grapeseed oil
    Kosher salt to taste
    Black pepper to taste
    2-3 oz. chicken stock
    2 tablespoons unsalted butter
    Olive oil to taste
    Ciabatta or...
  • Taste of Life: Mushroom Strudel with Goat Cheese (click to Read More)

    Serves 6 Appetizer Portions

    Ingredients

    • ¼ cup olive oil
    • 2 lbs. mushrooms, thinly sliced 2 tablespoons shallots, finely chopped
    • 1 tablespoon garlic, finely chopped
    • ½ cup dry sherry
    • ¾ cup goat cheese (6 oz.), at room temperature
    • 1 tablespoon chives, minced
    • 1 tablespoon thyme, chopped
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper
    • 5-6 phyllo...
  • Goin' Coastal: Scallops with Pumpkin Risotto (click to Read More)

    Serves 4-5

    Pumpkin Puree Ingredients
    -1 sweet pumpkin (or pie pumpkin)
    -½ sweet (Vidalia) onion
    -½ teaspoon ground nutmeg
    -½ teaspoon ground ginger
    -½ teaspoon allspice
    -1 cup brandy
    -¼ cup honey
    -2 tablespoons fresh thyme

    Pumpkin Puree Procedure
    -Preheat the oven to 325 degrees.
    -Cut the pumpkin in half, from stem to base. Remove the seeds and pulp, and cover each half with

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  • Taste of Life: Carmelized Pear Eclair (click to Read More)

    Serves 4

    Caramelized Pear Ingredients
    2 Bosc pears
    1 tablespoon sugar
    ½ teaspoon cinnamon
    ½ teaspoon vanilla extract
    1 teaspoon apricot jam
    2 cups cold water
    Juice of ½ a lemon

    Caramelized Pear Procedure
    -Add the lemon juice to the cold water to make acidulated water, and set aside.
    -Peel, core, and dice the 2 pears, and then add them to the acidulated water.
    -Combine the

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  • Taste of Life: Sun-Dried Tomato Pesto (click to Read More)

    By Chef Hillary Gallagher

    (makes 16 oz. or 1 pint)

    Ingredients
    ¼ cup basil leaves,
    loosely packed
    4 oz. sun-dried tomatoes in oil, drained and chopped
    3 garlic cloves
    ¼ cup Parmesan cheese, grated
    ¼ cup pine nuts, toasted
    8 oz. olive oil
    Salt and pepper to taste

    Procedure
    1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until

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  • Downtown Kitchen: Wild Boar Bolognese over Tagliatelle (click to Read More)

    (serves 6-8)

    Ingredients

    2 pounds ground wild boar (or ground pork)
    1 medium Vidalia onion, diced medium
    1 large carrot, peeled and shredded
    2 stalks celery, roughly chopped
    6 cloves garlic, minced
    ½ cup red wine
    2 large cans crushed, fire-roasted tomatoes
    3 cups chicken stock
    ¾ cup heavy cream
    1 bay leaf
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 teaspoon each salt and pepper
    2 tablespoons olive oil
    4

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  • Taste of Life: Shrimp, Cherry Tomato, Pesto Pasta (click to Read More)

    Serves 4
    By Chef Hillary Gallagher

    Ingredients

    • 1 lb. shrimp, medium sized
    • 1 pint cherry or grape tomatoes
    • 1 box penne pasta
    • 2 cups pesto*
    • ¼ cup parmesan cheese
    • ¼ cup extra virgin olive oil
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • ½ cup dry white wine

    Procedure

    -Cook pasta according to package directions for al dente. Reserving 1 cup of the pasta cooking

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  • Queenie's: Pickled Shrimp Appetizer (click to Read More)

    Pickling Liquid Ingredients

    1 cup cider vinegar
    1 cup water
    ½ cup sugar
    1 tablespoon kosher salt
    1 sprig fresh thyme
    1 bay leaf
    10 black pepper corns
    1 teaspoon each of coriander seeds, fennel seeds, mustard seeds and crushed red pepper.

    Pickling Liquid Procedure

    • Combine all ingredients into a pot, and bring to a boil to melt ingredients. Then, allow the liquid to cool to room temperature. Once cooled, it can be stored in the

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  • Taste of Life: Cherry Pistachio Frozen Parfait (click to Read More)

    By Chef Paul Bodrogi

    Parfait Ingredients:

    - 2 oz. water
    - 5 oz. sugar
    - 2.5 oz. egg whites
    - 16 oz. heavy cream
    - 2 oz. chopped pistachios
    - 3 oz. canned dark cherries

    Parfait Procedure:

    1. Line a bread pan with plastic wrap.
    2. Whip the heavy cream until very soft peaks form.
    3. Pour egg whites into a mixer with a whip attachment.
    4. Cook the sugar and water to a temperature of 248 degrees.
    5. When

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  • Downtown Kitchen: Grilled Lamb Chops Over Risotto with a Shiitake Mushroom and Fire-roasted Tomoto Sauce (click to Read More)

    Serves 4

    Risotto Ingredients and Procedure:

    1. Select your favorite Italian Arborio rice, and prepare it according to package instructions.
    2. Finish it with one cup of parmesan cheese.

    Shiitake Mushroom and Fire-roasted Tomato Sauce Ingredients:

    10 Roma tomatoes, roasted and charred on the grill then pulsed in a food processor
    1 small Vidalia onion, minced
    3 cloves garlic, minced
    2 cups full-flavor chicken stock
    8 oz.

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  • Taste of Life: Minestrone Soup (click to Read More)

    By Chef Hillary Gallagher

    Ingredients:

    • 1 oz. bacon
    • 2 oz. olive oil
    • 1 medium onion, diced
    • 2 stalks celery, diced
    • 2 medium carrots, diced
    • ½ small head green cabbage, chopped
    • 1, 14-16 oz. can fire-roasted tomatoes
    • 2 qt. chicken stock
    • 4 oz. cooked chickpeas
    • 6 oz. cooked ditalini pasta or other small variety
    • Salt and pepper to taste
    • ¼ cup parmesan

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  • Goin' Coastal: Striped Bass with Farro and Charred Baby Vidalia (click to Read More)

    (Serves 2-3)

    Striped Bass and Farro Ingredients:

    1 tablespoon extra-virgin olive oil
    1 tablespoon unsalted butter
    1 cup farro
    2 1/4 cup water or vegetable stock
    2 baby Vidalia onions, peeled, cleaned and cut into 1/2 inch slices
    2 oz. feta cheese crumbles
    1 cup arugula
    2 oz. Katamala olives, cut in half
    1 lb. striped bass, cut into 2, 8 oz. portions
    Salt and pepper to taste

    Striped Bass and Farro Procedure:

    1.

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