Good Day Atlanta Viewer Information May 3, 2016

ATLANTA - Competitive Karaoke Takes Center Stage In Atlanta :  Singers, start your warm-ups!  Atlanta’s first ever organized competitive karaoke league is finally here, and the stakes are high as singers take the stage in Atlanta’s Old Fourth Ward.

Venkman’s is launching the league in partnership with Monday Night Brewing, launching the eight-week league on May 5.  The league will consiste of eight teams (six to eight singers each), who will compete at Venkman’s every Thursday night.  Each night’s contest will be split into three rounds: solo, challenge round (one to three singers), and a group round of three to six singers.  Simon, Randy, and Paula won’t be there, but there will be judges – including celebrities and guests and the crowd itself. 

Good Day Atlanta’s Paul Milliken spent the morning at Venkman’s, learning more about the competitive karaoke league and…you guessed it…doing a little singing himself.  For more information on registration and rules, click here.

WEB LINK: http://venkmans.leagueapps.com/pages/rules

 

Ross Harris Trial change of venue.  Legal analyst Page Pate joins us to talk about the latest development in trial of the Cobb County man accused in the death of his child.   For more information on attorney Page Pate click here.

Five Ways To Brighten Your Apartment for Less than a Hundred Bucks with Real Estate Expert John Adams.  For more information click here.

Spring Pasta recipe with Piastra Restaurant on Marietta Square.  For more information on Piastra click here.  For today's recipe click here.

Piastra Italian Cuisine

Pea Indentro with Carrot Sauce

4 Pasta Sheets – Large enough to cut a 4-6” circle

1 cup Peas (if fresh, cook in salted water until just tender first)

2 yellow onions

8 cloves garlic – peeled

4 medium carrots - peeled

¾ cup white wine

3 Tablespoons Extra Virgin Olive Oil

1 Bay leaf

1 cup Ricotta

1 egg – beaten

Salt and Pepper

Pea Puree –

1. Small dice 1 onion
2. Crush 4 Cloves Garlic with the side of a knife
3. In a medium pot, put 1 Tablespoon Extra Virgin Olive Oil, on medium heat
4. Add Onion and Garlic, cook, stirring occasionally, until the onions start to turn clear
5. Add peas and cook 1 minute
6. Add 1/3 cup white wine and enough water to just barely touch the top of the peas
7. Bring to a simmer and cook 2 minutes
8. CAREFULLY, pour mixture into blender, being careful to not fill blender more than halfway, start blender on low and slowly raise speed to high, blend until smooth, add salt and pepper to taste. 
9. Use a rubber spatula to scrape the pea puree into a container and save for later

 

Seasoned Ricotta –

1.  Sprinkle Salt and Pepper into the Ricotta
2. Set Aside for later

 

Carrot Sauce –

1. Small dice remaining onion
2. Crush 4 Cloves Garlic with the side of a knife
3. Cut Carrots into 1 inch pieces, shape doesn’t matter, but consistant size helps them cook evenly
4. In a medium pot, put 1 Tablespoon Extra Virgin Olive Oil, on medium heat
5. Add Onion, Garlic and Carrots, cook, stirring occasionally, until the onions start to turn clear
6. Add Remaining white wine(approximately 1/3 cup), and add just enough water to barely cover the top of the carrots
7. Add Bay leaf and bring to a simmer, cook until carrots a just tender, about 5 minutes (may be longer)
8. CAREFULLY, pour mixture into blender, being careful to not fill blender more than halfway, start blender on low and slowly raise speed to high, blend until smooth, add salt and pepper to taste. 
9. Use a rubber spatula to scrape the carrot sauce into a container and save for later

 

Forming the Indentro –

1. Using a 4-6 inch cutter (or a small fruit bowl edge down and a small knife), cut 3 circles per person (3 half-moon Indentro)
2. Lay the circles next to each other on a clean counter top or cutting board
3. Brush the beaten egg lightly across all of the circles, making sure to wet the edges
4. Using a spoon, place 1 Tablespoon Seasoned Ricotta in the center of the bottom half of the circles, leaving ¼ to ½ inch by the edge clean
5.  Using a clean spoon, place 2/3 Tablespoon of pea puree in the middle of the Ricotta Mixture
6.  Gently fold circles over into half-moons, pressing the edges together without crushing the filling
7. Put on a plate into the fridge to set while preparing the rest

 

Plate the Indentro –

1. Put a large pot, half filled with salted water on high heat, bring to a boil
2. In a small pot, heat the carrot sauce, stirring to prevent sticking
3. Gently place Indentro in the boiling water and reduce heat to a simmer
4. Cook three (3) minutes or until all Indentro float
5. Use a slotted spoon to gently lift Indentro out of water and place on a plate, 3 per person
6. Spoon Carrot sauce on top of Indentro
7. Garnish with a drizzle of Extra Virgin Olive Oil and Fresh Ground Black Pepper