Off My Plate

La Gloria Ice House

2012-01-08T11:48:00.005-05:00

While in San Antonio visiting my family over the holidays, my sister and brother-in-law took my husband and I to a restaurant they both had been raving about for months called La Gloria Ice House. Located on the historic grounds of the Pearl Brewery in San Antonio, Texas, La Gloria offers authentic street foods of Mexico in a festive atmosphere. Chef Johnny Hernandez's love for authentic Mexican cooking began with his father's restaurant in the Westside neighborhood of San Antonio. Surrounded by a community of first generation Mexican-Americans, Hernandez was exposed to many of the foods and traditions from Mexico. Along with his culinary education from the Culinary Institute of America in New York and experience in prestigious restaurants in Las Vegas and California, Chef Hernandez gains inspiration from his travels throughout Mexico. In 1994, Hernandez opened True Flavors Catering, which became nationally recognized for its excellence creating buzz all throughout San Antonio. Chef Johnny Hernandez opened La Gloria in May of 2010, and has been thriving since.

Walking into La Gloria Ice House you immediately take in the colorful and festive atmosphere. Hungry after traveling all morning from the East Coast, each menu item looked more delicious than the last. My brother-in-law made the first move and ordered the Molcajetes, which according to their menu is the dish that the Mayan Indians traditionally made by using carved volcanic stone to keep the dish extremely hot, the origins of the mortar and pestle tool used today. First we sampled the Puerco en Chiles - pork simmered in chile and spices served to us piping hot and bubbling in a stone mortar. The next item that arrived was the Queso Molcajetes, which was an entire dish of melted, almost fried, cheese. Both dishes were served with fresh corn and flour tortillas. What a divine way to start the meal!

We quickly finished up both of the Molcajetes. The Puerco en Chiles was spicy and sweet all at once, while the Queso was literally like a buttery heaven. After our appetizers, our entrees hit the table, which included my sister's Pescado Baja Califas – fresh fish, battered then drizzled with crema de chile chipotle and my brother-in-law's Torta Ahogada de Carnitas – tender slow cooked pork served in an artisan hearty bread with a flavorful chipotle sauce. The Pescado Baja Cailfas or fish tacos were fresh and beautifully constructed making this classic Mexican street food shine. The Torta Ahogada de Carnitas sounds intimidating but the concept is simply a pork sandwich with complex flavors of intense chipotle and bright citrus.

For my entree, I went for the Mexican Pizza Tradicional – black beans, shredded queso Oaxaca, avocado, lettuce and tomatoes. What made this dish so irresistible was the simple concept combined with the right ingredients. This Mexican pizza was more amazing than any I have had before because it was made Oaxaca, which is a mild Mexican cheese but when it is melted it becomes buttery with a hint of sweetness. My husband's dish, the Dorados de Pollo Verde – crispy chicken tacos with tomatillo salsa garnished with queso fresco y crema, was stunning on the plate. The chicken wrapped in the flour tortillas rested on a bed of green tomatillo sauce and then topped with Oaxaca and a white crema sauce. On the plate, this entree was as visually appealing as it was tasty.

Often when visiting San Antonio, we end up going to restaurants offering Tex-Mex cuisine instead of authentic Mexican. Authentic Mexican is hard to find but when you do it is completely worth it. Other than the tacos, Mexican pizzas, Mexican sandwiches and Molcajetes, La Gloria offers many other classics such as their Quesadillas. A variety of quesadillas are on the menu, which represent the styles of different regions in Mexico like Chicharrón – a queso Oaxaca quesadilla filled with simmered pork rinds in green tomatillo sauce and Sincronizada – Flour tortillas filled with ham & queso manchego. The variety does not stop there. The menu continues with street foods like Panuchos- Gordita made with masa filled with black beans and various toppings, Tostadas- also known as “chalupas,” a crispy corn tortilla with various toppings or Sopes- thick corn tortillas with a rim to hold in all the good stuff.

With the friendly service, fun atmosphere, delicious flavors and pure authenticity, you are sure to have a memorable meal at La Gloria. If you find yourself in or near San Antonio, then I highly recommend you stop for lunch or dinner. I know we will definitely make La Gloria Ice House a regular dining spot during our visits to Texas.

La Gloria Ice House
100 East Grayson
San Antonio, TX 78215
210 267 9040
http://www.lagloriaicehouse.com/

Beaujolais Nouveau 2011 Release

2011-11-15T15:14:00.002-05:00

The leaves are on the streets and no longer on their branches. Thanksgiving plans are being discussed, recipes are being chosen and shopping lists are being drafted. It is that time of year when we are on the brink of the holiday season; and we cannot escape it. One thing that I always look forward to, which eases me into the holiday spirit, is the anxiously-awaited release of the Beaujolais Nouveau wine. The third Thursday of November marks the traditional release of this very popular young wine made from the Gamay grape of the Beaujolais region of France. This wine is released after a short fermentation period and bottled for the holiday season. This fresh red has fruity tones and a clean and dry finish. You will find this wine extremely easy to drink, especially when cooled slightly. Beaujolais Nouveau is the perfect wine to drink from Thanksgiving to New Years Day.

Beaujolais Nouveau 2011 will be released this Thursday, November 17th. There is no better way to celebrate this event than to head to Midtown Village in Center City for all things Beaujolais and all things French. From 5pm-8pm, Midtown Village bars, restaurants and retailers will be offering an array of tastings, menu specials and retail items honoring this special day. Barbuzzo will be featuring - Winemaker's Picnic charcuterie, cheese and Beaujolais. Head to El Vez for Beaujolais Sangria and Zavino for Sparkling Beaujolais Cocktails. Check out Midtown Village for more information on this exciting French evening. Be there and be sure to get a few bottles or a case (wink) of the 2011 Beaujolais Nouveau.

Meat Lovers Chili

2011-11-14T15:37:00.009-05:00

Yesterday our lovely little block in the Fairmount neighborhood of Philadelphia had its own Chili Cook-Off. It was a lovely fall day, the perfect kind for cooking and eating chili. My husband and I both submitted chilis along with five other competitors on the block. This was my chance to recreate the chili recipe I made in 2008, when I won my mother-in-law's annual "Chili Bowl". On a regular basis, we prefer to make healthier chili recipes using ground turkey or lean beef but every now and then you have to pull out all the stops. I hold back nothing in this Meat Lovers Chili, giving you flavor sensations ranging from salty and sweet to smokey and spicy. Try this crowd-pleasing recipe for your next big gathering!

Lizzy M.'s Meat Lovers Chili

Ingredients:

1/2 lb bacon, diced (Dice bacon after it has been cooked and cooled.)
1/2 lb mild Italian sausage
1 lb. ground pork
1 lb. ground beef (chuck or sirloin)
Sea salt and freshly ground black pepper
1-16 oz. can crushed tomato
1 can tomato paste
1 bottle Chocolate Stout
1/8 cup molasses
1/4 cup red wine vinegar
2-3 tbsp Adobo sauce (Add 2 tbsp to start and add the third if you want more of a kick.)
2 chipotle peppers in Adobo sauce, diced
2 yellow onions, diced
4 cloves garlic, grated or minced

Spice Mixture

1/4 cup dark brown sugar
3 tbsp cumin
3 tbsp chili powder
1 tbsp smoked paprika
1 tbsp cinnamon
1/8 tsp cayenne pepper

*Combine these dry seasonings together to make your spice mixture. Divide into 3 portions. This will make it easy to add the spice "dumps" when it is time.

Directions:

1. Saute the bacon in a large skillet on medium heat until the fat cooks out. Remove bacon onto paper towels and set aside. Keep a portion of bacon grease in the pan.

2. Remove Italian sausage from the skin and crumble into the skillet. Brown the sausage in the bacon grease and break up with a wooden spoon. Saute for about 7-10 minutes.

3. In a large chili pot over medium heat, brown the ground pork and ground beef. Salt and pepper the meat while breaking up the meat with a wooden spoon. Add 1/3 or the first "dump" of seasoning at this time. Saute until the spices are combined with the meat. At this time add the crushed tomatoes, chocolate stout, Adobo sauce and the chipotle peppers. Keep on medium heat covered.

4. Add cooked bacon and sausage to chili pot. In skillet saute onions in bacon and sausage drippings on medium heat for about 5-7 minutes. Then add tomato paste to the skillet and saute until the paste is combined well with the onions. With a grater, grate in the garlic cloves. Stir well and saute for another 3 minutes. Finally add the vinegar. With a wooden spoon scrape up the bits and drippings on the pan and then cook for another 3 minutes.

5. Add the onion mixture into the chili pot and the second 1/3 "dump" of the spice mixture. Cook the chili on low heat covered for 3 hours stirring occasionally.

6. Remove from the heat after cooking for about 3 hours. Let the chili come to room temperature. Store chili in the fridge overnight.

7. Set the chili out to bring back to room temperature before putting over heat. Once it is at room temperature or close to it, then place on low to medium heat. At this time add the final 1/3 or third "dump" of the spice mixture and cook for at least 2 hours before serving.

Although I did not take home the bragging rights of a first place chili this time around, I came in at a close second with lots of happy tasters. Serve with tortilla chips and the toppings of your choice such as shredded cheese and sour cream. Dig in!

Philadelphia Marathon Eve Dinner Specials

2011-11-11T10:21:00.003-05:00

As a new "runner", which I say loosely as I am nowhere near the ranks of those getting ready to run the Philadelphia Marathon next Sunday, November 20th, I am super excited that Phila Marathon has teamed up with local restaurants to offer pre-fixe dinner menus designed to get runners fueled for the big race. This is such a great concept especially knowing that so many will be traveling to our great city for the weekend.

Getting nervous for the 26.2 miles, then click on this link http://www.philadelphiamarathon.com/pasta-dinner-dine-and-explore to check out the many dining options you will have for Saturday night. Hopefully, imagining the delicious meals you could have the night before the race will help take your mind away from the enormity of it all. On this list, you have your pick of locations with some Center City, Old City and Fairmount restaurants. As a Fairmount resident, I must elaborate on the special offered at a local favorite - London Grill, located at the corner of 23rd Street and Fairmount Avenue. For $35, your "Night Before" Marathon Dinner starts with a cocktail or mocktail (your choice), Ribolita Soup, your choice of House Made Uova Raviol0, House Whole Wheat Fetticini or 'Best of Philly' Potato Pizza, and last but certainly not least, Dark Bittersweet Chocolate Souffle Cake.

The cocktail is called "Sweet Tart 'Drinking Vinegar' Soda". Vinegar has many health benefits, so why not create a healthy runner's cocktail out of it. Sounds a bit odd but I have faith in the skilled bartenders of London Grill to make a fabulous cocktail or mocktail. The appetizer of Ribolita Soup is a Tuscan bread soup packed with vegetables, beans, Tuscan kale, cabbage, tomatoes and herbs. After this vitamin-packed starter, you will be good and ready to continue loading on the carbs. It will be difficult to decide between these three entrees, each one with its own character and wow factor.

The first option, House Made Uova Raviol0, is filled with fresh ricotta cheese, Parmesan Reggiano and an egg served with brown butter and truffle. This dish will make all of that training and running worth it. House Whole Wheat Fetticini tossed with chicken, bread crumbs, goat cheese, pine nuts, herbs and extra virgin olive oil is your second entree choice, which will give you the perfect combination of carbs, protein and robust flavor. Finally, the 'Best of Philly' Potato Pizza is a thin crust pizza topped with sliced potatoes, Fontina cheese, Mozzarella, rosemary and truffle oil. With its 'Best of Philly' label, I really don't need to say much more. The only thing I will say is truffle oil. Sold!

While celebrating in the elation of courses one and two, the happiness will only continue with the finale of this marathoner's dream meal - a Dark Bittersweet Chocolate Souffle Cake. My only advice is to make reservations now and reserve for early in the evening to allow for plenty of time to digest before getting a good night's sleep. I am hoping it is not required to be a marathon registrant to get this deal because I am ready for London Grill's "Night Before" Marathon Dinner this Saturday. Or in my case, "Night Before" Sunday Dinner.

Apple-Cranberry Baked Brie

2011-11-05T12:31:00.003-04:00

Last weekend I had the pleasure of co-hosting with my husband a Halloween Housewarming gathering. The gathering was lovely despite the rain, sleet and snow from a much too soon Nor'easter. The menu, my favorite aspect to any gathering, was in the works for quite some time. Inspiration came from an annual gift from my parents, our New Orleans Calendar. What makes this calendar so wonderful is that it not only shows a beautiful scene from my favorite city each month but it also has a recipe to along with it. September's recipe for Autumn Brie was the most intriguing yet. Ever since catching a glimpse of that recipe, I knew it would be the perfect addition for the Halloween Housewarming.

When shopping for the party, inevitably there were a few ingredients that I could not locate or did not have the time to locate. I decided I would just wing it and make my recipes work with a few substitutes and some creativity. The original recipe called for apple cider but instead I used a crisp white wine in its place. I also replaced the golden raisins with dried cranberries. To make up for the lack of sweetness, I just used more brown sugar than the recipe called for. In cooking, a hobby that I adore, there is nothing more gratifying than creating a new recipe that is a hit with your friends or family. I never tried the original recipe but I am sure it is just as good as my interpretation. I highly suggest giving this heavenly recipe for Apple-Cranberry Baked Brie a try for your next gathering. Serve this hot and bubbly with fresh baked bread such as a buttery Challah or a simple baguette. As soon as your guests taste this, thoughts of icy, frigid weather will melt away.

Ingredients:

(1) 4" Round Wheel of Brie Cheese
1-1/2 cups dry white wine such as a Pinot Grigio
1 Red Delicious apple, sliced thin into bite size triangles
(2) 2 oz. snack size boxes of Dried Cranberries
1/2 cup dark brown sugar, divided into two
Pinch of salt

Directions:

1. Preheat oven to 350 degrees. In a large circular baking dish, place the Brie wheel in the center. Allow to sit at room temperature for up to one hour before cooking.

2. In a saucepan, combine white wine, apples, dried cranberries, and a 1/4 cup of the dark brown sugar and a pinch of salt. Bring to a simmer and cook for 2 minutes or until apples are slightly tender.

3. Set saucepan aside to cool down for about 5 minutes. Drain off only half of the liquid from the saucepan. Then pour apple-cranberry mixture over the Brie wheel. Arrange some fruit on top of the Brie as well as around the Brie for a beautiful presentation. Sprinkle the remaining dark brown sugar and another tiny pinch of salt all over the Brie and fruit mixture. Bake for 20-30 minutes or until golden and bubbly.

4. Serve with hot bread or crackers and enjoy!

My guests and I loved this recipe so much that I cannot wait to make it again. I have faith that you will feel this way and be making Apple-Cranberry Baked Brie for your friends and family again and again. The weather might be getting colder but the bright side to that news is all of the warm and delightfully scrumptious recipes that you can savor this season. Get in the kitchen with your loved ones and a glass of red wine or a cup of steamy cider and get cooking.

Corn and Kielbasa Chili

2011-10-19T14:59:00.007-04:00

Are you tired of using that same old chili recipe? As much as I love my classic chili recipes, typically made with ground beef, it is nice to change it up with something out of the ordinary. In fact, something extraordinary happened in my kitchen this Monday when I whipped up a stew now referred to as Corn and Kielbasa Chili. My initial concept for this dinner was not meant to become chili-like but this is how great recipes are born-by accident.

The concept originated with the giant bag of frozen corn ears leftover from our CSA summer farm share. If you are like me with summer corn in the freezer that needs to be used, then this is a great way to go. The other ingredients I had on hand were the basic items like beef and chicken broth, spices, Rotel (canned tomatoes and chiles), onion and red pepper. I picked up a fresh link of uncooked pork kielbasa from Whole Foods.

This dish came together quickly-simmering away on the stove while my husband and I enjoyed a mild fall evening in Philadelphia after a long weekend away. Along with fresh bread and butter, we indulged in this hearty stew, which is sure to please anyone who enjoys chili and a bit of spice.

Corn and Kielbasa Chili

Ingredients:

2 tbsp extra virgin olive oil
Dash crushed red pepper
1 medium onion, chopped
1/2 red bell pepper, chopped
Sea salt Freshly ground black pepper
2 garlic cloves, grated
2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
Pinch of cayenne
2 large ears of corn, corn removed from cob
*Hold corn on its end and gently use a knife to scrape off all corn kernels.
3 tbsp tomato paste
2 cups beef stock or broth
2 cups chicken stock or broth
1 can RO*TEL (canned tomatoes and green chiles)
1/4 cup red wine vinegar
1 tbsp liquid smoke
4 shakes of Cholula hot sauce or Tabasco
1/2 lb Kielbasa or Chorizo
*If sausage is not cooked, then simply place in stew once all other ingredients are in the pot and allow to cook all the way through. Remove from stew and let is rest for a 3 minutes. Peel away casing and dice up the sausage. Return the chopped sausage to the stew to continue cooking. If you use cooked or smoked sausage, then simply chop sausage and add to the soup at the same time as the corn.

Directions:

1. Drizzle extra virgin olive oil at the bottom of a large pot over medium heat. Add a dash of crushed red pepper and allow to heat through for 30 seconds.

2. Add onions, red pepper, sea salt and freshly ground black pepper. Mix ingredients and cook for 5 minutes.

3. Add garlic, chili powder, cumin, paprika and cayenne. Mix well and cook for another two minutes.

4. Place corn and tomato paste into the pot. Stir well and cook for 3 minutes.

5. Next, add all liquids to the pot (beef and chicken broth, RO*TEL, red wine vinegar, liquid smoke and hot sauce). Mix the stew together well. Cover with lid and simmer on low for 5 minutes.

6. Add uncooked sausage link and continue to simmer with the lid on until sausage is firm and cooked through, approximately 12 minutes.

7. Remove sausage from pot and let it rest for a couple of minutes. Remove the casing and chop the Kielbasa. Place the chopped Kielbasa back in the stew. Continue simmering on low for 10-15 minutes.

Enjoy this Corn and Kielbasa Chili on a cool, crisp fall evening. Serve with crusty bread or cornbread and butter. Go vegetarian by omitting the sausage and using a vegetable based stock or broth and extra veggies. Chorizo, shredded chicken or smoked sausage would be excellent substitutes for Kielbasa. For seafood lovers, replace the sausage with jumbo shrimp and mussels toward the end of the cooking time. No matter how you do it, you will love the warmth and spice that this dish will bring you and your family.

Po Po Restaurant

2011-09-25T15:14:00.007-04:00

During a recent visit to Boerne, TX, the home of my parents who relocated from New Orleans following Hurricane Katrina as well as the home of my sister and her family, I was introduced to a Texas classic family restaurant, Po Po Restaurant. Every time my husband and I visit, my family says we should to Po Po's, as they call it. Often on the phone with one of my Texas-residing family members, I hear, "we just got back from another great dinner at Po Po's". Then they will say, "you've been there, right?" Again and again I had to remind them that they had not ever taken us to Po Po's, so finally on this trip we had our special evening at this historic place.

In 1929, this structure was originally built as a dance hall, called the Nelson Dance Hall after the owner Edwin Nelson, a rancher and dairyman. During those days this establishment provided cheap burgers, moonshine during the Prohibition and a place for folks to dance and be entertained even during the Great Depression. During such hard economic times, people hardly had enough money for gasoline to get anywhere let alone to cut loose at the Nelson Dance Hall. Eventually Nelson sold the property in 1932 to Ned Houston, a rancher and exporter to locations such as Mexico, Cuba and Dominican Republic. Houston decided to make Nelson Dance Hall into a restaurant. Wanting a memorable and simple name, he named his restaurant Po Po after the Mexican volcano called Popocatepetl. Houston's name choice has certainly withstood the test of time.

In 1934, Houston sold Po Po's and the restaurant had various owners until 1950 when Luther and Marie Burgon bought the place. This is when Po Po's truly became a family establishment where prominent families would come to dine. The Burgon's, a well-traveled family, decorated their restaurant with plates collected from every new place they visited. Po Po Restaurant currently has over 2,000 plates displayed on its walls. Current owners, Sam Bounias and Mark Admire, plan to continue the traditions of Po Po Restaurant in the Texas Hill Country.

Located in Boerne, Texas, approximately 30 miles from the San Antonio area, Po Po Restaurant stands proud serving customers authentic Southern cuisine from chicken fried steak to a dynamite seafood platter. Po Po's is not a place for dieting, cares or worries; this is a place to sit back and enjoy the laid back atmosphere while enjoying comfort food with family and friends. That is just what my husband and I did during our Po Po's visit with my parents and sister.

On a hot, bo ne-dry summer evening followed by a day spent at the pool, we relaxed with cocktails while reading over this traditional Southern menu. Being from New Orleans, we were all very comfortable and delighted with all of our meal options. While getting into the basket of Captain's Wafers crackers, a staple at Southern spots and seafood restaurants alike, I spotted okra on the menu immediately and ordered Fried Okra for the table. My mom ordered her favorite-Chicken Livers or Gizzards w' Gravy. With these two items on the table along with a few house salads to make us feel better about the fried food, we indulged and enjoyed good conversation. Getting slightly stuffed already, we prepared ourselves for what was to come. On its way to our table was a Seafood Platter-Jumbo Shrimp, Boiled Shrimp, Fried Oysters and a Catfish Fillet, a Chopped Steak with Grilled Mushrooms, French Fries and Gravy, Chicken Fried Steak with Gravy and, finally, a plate of Homemade Biscuits.

We had our work cut out for us but truly had a memorable meal. Po Po's frying techniques come from 1950's owner, "Ma" Burgon's original, award-winning recipes. Menu options at this spot are endless starting with Po Po's Famous Fried Chicken menu with a side note that says, "1987 winner, San Antonio Restaurant Assocation's Taste's of the Town-Best America Taste. Ma Burgon's Original Recipe! Fried the way Ma Burgon taught us". Po Po's continues to please with items like hamburgers, ribs, turkey, and a full steak and seafood menu. Dessert at Po Po's does not disappoint with Homemade Bread Pudding with Whiskey Sauce, Popocatepetl Special Dessert-homemade chocolate brownie with pecans topped with Blue Bell Ice Cream, Chocolate Topping, Whipped Cream and a Cherry, and Home Baked Cobbler-Blackberry or Peach.

Spend a day in the Texas Hill Country and end it with a satisfying, comforting meal at Po Po's. Do not miss Po Po's welcome sign out front, which reads:

"WE ARE NOT FAST! We try hard to be good, cheerful and courteous, but, we are not fast! For fast go to New York. Here we are South of the 'Tension Line' --- So relax. Take time to smell the flowers and give us the time to prepare your order with tender loving care."

Po Po Restaurant
829 FM 289
Boerne, TX 78006
830-537-4194

Cheesy Chicken Chorizo and Potato Stuffed Peppers

2011-08-29T14:19:00.010-04:00

As summer sadly comes to an end, we are also facing the end of our vegetable farm-share. After a full summer of delicious recipes inspired by the fresh vegetables from the local farm, there are many that I must share. My favorite creation this summer was by far the Cheesy Chicken Chorizo and Potato Stuffed Peppers. This recipe developed from an overabundance of both peppers and potatoes. Beautiful, dark green bell peppers were just sitting in the fridge drawer with no purpose until I hit a chicken sausage sale at Whole Foods. I like to stock up on a variety of chicken sausages. I find that one large link is the perfect portion for my husband and I to have for a dinner with veggies and rice or pasta. Examining the contents of my fridge and freezer, I eyed up the chicken chorizo I had bought along with the peppers and thought this combination could be a match made in heaven. With the surplus of Yukon gold potatoes and red potatoes, I added those in the mix.

The recipe was very organic, meaning completely unplanned (as well as the other kind of organic). Not knowing exactly how to incorporate the potatoes, I began with dicing one large Yukon gold into small chunks and then boiling the diced potato pieces for just a couple of minutes. After caramelizing Vidalia onion slices, I added the chicken chorizo to the saute pan. I decided to throw the diced potatoes in the pan as well. As the onions, chorizo and potatoes cooked together, a hash formed, which turned out to be the perfect consistency for a stuffing. With a punch from some chili powder, cumin and cilantro and the satisfying creaminess of cheddar cheese, this hash was stuffed into each bell pepper.

Ingredients:

1 tbsp Extra virgin olive oil
Dash crushed red pepper
1/2 Vidalia onion, diced
Sea salt
Freshly ground black pepper
1 garlic clove, grated
1 link Chorizo sausage-chicken or pork, removed from casing (Half link per person)
1 large Yukon gold potato, diced
1 tsp chili powder
1 tsp cumin
Juice of half of a lime
1/2 cup cilantro, chopped
1/2 cup shredded cheddar cheese
1 large green bell pepper, cut in half and seeded (Half large bell pepper per person)

Directions:

1. On a preheated grill, place the bell pepper halves face up in a glass or metal baking dish. Place dish in center of grill not directly over an open flame. Cook in closed grill for 10-15 minutes or until slightly tender.

2. While the pepper cooks, bring a pot of water to boil on the stove top. Once water boils, add a dash of salt and the diced potatoes. Boil potatoes for about 3-5 minutes. Drain well and set aside.

3. While the potatoes are boiling. On a stove top, heat 1 tbsp of extra virgin olive oil over medium to low heat. Add a dash of crushed red pepper, diced onions, sea salt and freshly ground black pepper. Mix ingredients together well, cover pan and allow onions to caramelize for about 10 minutes.

4. In the saute pan, grate the garlic clove with a microplane and mix in well. Also, crumble the chicken Chorizo into the pan. Break up well and cook for about 5-7 minutes or until about done.

5. Add the diced boiled potatoes, chili powder, cumin and another pinch of salt and pepper into the Chorizo mixture. Cook on medium heat and stir frequently. Once potatoes start to break down and mixture turns into a hash, add the the lime, cilantro and half of the shredded cheese. Mix well.

6. Stuff the Chorizo and potato hash into each bell pepper. Return peppers to grill and cook for about 10 minutes. Top each pepper with the remaining shredded cheese. Cook for another 7-10 minutes or until cheese is golden and bubbly.

Serve this beautiful dish with a vibrant green salad and corn on the cob or freshly baked corn bread. You will love the smokey flavor brought to this dish by utilizing the grill. Use this method of creating a potato hash with any ingredients you have on hand to create an amazing stuffed bell pepper. Try potato, ham and cheddar stuffed peppers or a "baked potato" stuffed pepper by using potato, bacon, chives and cheddar. I think I will try that one next. Enjoy!

Grilled Zucchini Boats

2011-08-03T11:20:00.005-04:00

Of all the recipes I have tried during our summer membership with a local CSA (Community Shared Agriculture) or farm-share, my favorite is a fresh, tasty recipe for Grilled Zucchini Boats. I got the idea by flipping through one of my cooking magazines. With beautiful green zucchini, deep purple-red onion and red and yellow cherry tomatoes-all fresh from the farm, I was looking for something interesting to do with all of these items. The recipes I have seen for stuffed zucchini or zucchini boats are generally cooked in an oven. Temperatures were holding strong in the 90s in Philadelphia, which meant that it was not much cooler in our kitchen. Turning on the oven in our home is not an option in 90 plus degree heat, so I decided that the zucchini boats would have to be cooked outside on the grill.

For the filling, I simply sauteed the ingredients on low heat indoors and then filled the boats to be grilled outdoors. The result was undeniably delicious. What would normally be a tasty dish anyway turned into an even more flavor-packed creation by using the grill. The smokiness from the grill penetrated the entire dish creating a rich, intense flavor.
Grilled Zucchini Boats

2 medium green zucchini, cut in half lengthwise
Extra virgin olive oil Dash of crushed red pepper 1/4 cup red onion, diced 1 garlic clove, grated
Pulp or inside of zucchini 1/2 cup red and yellow grape tomatoes, quartered
2 tbsp tomato sauce, prepared or homemade
4 basil leaves, slice in long, thin ribbons
Cooking spray 1/2 cup shredded mozzarella 1 oz. feta cheese crumbles

Directions:

1. Remove the inside flesh of each zucchini half with a melon baller, scooping out little balls to create a cavity within the zucchini. Make sure the outer edge is at least a half inch thick, so it stands up to the heat of grill without falling apart. Dice the balls of zucchini.

2. Heat a drizzle (or 2 tbsp) of extra virgin olive oil in a large saute pan over medium heat. Once heated through, add a dash of crushed red pepper and the diced onion. Saute the onion on low heat until slightly caramelized-about 7 minutes. Then add the zucchini and garlic. Mix well and continue to saute on low heat for another 7 minutes.

3. Add in the tomatoes and tomato sauce. Allow to cook for about 3 minutes. Turn heat off and add the basil and 1/4 cup of mozzarella cheese (reserve the remaining for the topping).

4. With a spoon fill each zucchini boat with the filling. On a heated grill, place a large strip of aluminum foil coated with cooking spray on the grill. Place the zucchini boats on the foil, close the grill and cook on medium to low heat for 25 minutes or until tender. Adjust heat if the zucchini browns to quickly on the bottom.

5. Add 1/4 cup of the mozzarella and feta cheese crumbles on top of the zucchini boats. Continue cooking on low until the cheese is melted.

6. Serve with grilled chicken, a pesto pasta or a green summer salad with crusty Italian bread.

With the zucchini season at its height, pick up plenty of these as they will likely be priced low. Add this recipe to your summer repertoire!

Farm Share Organic Vegetables

2011-06-24T10:05:00.006-04:00

Mid-May my husband and I joined our first CSA (Community Supported Agriculture) with Wimer's Organics, a farm in Lancaster County just a couple of hours from our Philadelphia residence. We were so pleased with our first box of vegetables but it just keeps getting better and better.

Our second pick up included a bag of mixed greens, a huge bunch of kale, red leaf lettuce, radishes, broccoli, spring onions and a cucumber. During that week, it was so warm out that I would simply make a plate of crudite (raw vegetables) with a home made light ranch dip using sour cream. The radishes were so crisp, peppery and bright. I found a way to actually grill kale. I placed a large handful of already washed and roughly chopped kale in a tent of aluminum foil. After drizzling a little olive oil and a pinch of salt and pepper, I closed up the foil tent and put on the grill. The kale cooked down in the foil leaving a nice smoky flavor from the grill.

Our third pick-up of farm fresh veggies included collard greens, red butter lettuce, tons of long green onions, garlic scapes, a bunch of oregano and basil, sugar snap peas and green cabbage. Salads with the red butter lettuce were incredible. Not knowing what a garlic scape is or ever eating one, we were pleasantly surprised when we put these long thin green asparagus-like veggies on the grill with some extra virgin olive oil. The garlic scapes, which are what garlic bulbs grow from, have a mild garlic flavor enhanced by sauteing or grilling. Garlic scapes found their way in a few of our pesto pasta dishes in the last few weeks. Pestos have been blending up a storm in my kitchen with not only the huge bundle of basil from Wimer's Organics but also from my basil plant that is successfully growing outside my front door. The collard greens turned out perfectly after I referred to my own recipe, http://off-my-plate.blogspot.com/2009/09/collard-greens-from-garden-to-plate.html. This recipe brings together garlic, onion, mustard, extra virgin olive oil and apple cider vinegar to make a quick and tasty version of collard greens. This time I simplified even more and skipped the pancetta.

Along with all of those vegetables, we received a dozen jumbo eggs-all of which were twins (two yolks in one egg). Our green cabbage is still going strong. I have mastered an easy slaw salad recipe. I shred the green cabbage with thinly sliced red and green onion tossed in a home made mustard vinaigrette. The vinaigrette is made with a teaspoon of dijon mustard, a teaspoon of light sour cream mixed with a splash of red wine vinegar and extra virgin olive oil. With a pinch of salt and pepper, I toss the slaw with the vinaigrette and refrigerate for an hour or two. This crisp and satisfying salad is a refreshing compliment to any meal.

Our latest delivery came from Wimer's last Wednesday. The vegetables continue to get more abundant and vibrant. Napa cabbage, green leaf lettuce, Swiss chard, two crowns of broccoli, a bundle of sage, a hefty green and yellow squash, and three large red tomatoes came with this week's delivery. We have already enjoyed the Swiss chard sauteed simply and topped with freshly grated Romano cheese. I am so excited to cook a variety of Asian-inspired meals with the Napa cabbage. Eating salads everyday for lunch truly has been a pleasure. I thought I may get tired of eating so many greens, but it is the opposite. When I ran out of greens for salad and ate a sandwich for lunch instead, I felt so full and tired. Eating a salad for lunch fills you with out weighing you down. I am ready for a beautiful salad today and all next week.

Stay tuned for more details on the CSA!

Oyster House

2011-06-03T11:23:00.008-04:00

A couple of weeks ago a friend of mine suggested that we go out to check out Oyster House, formerly known as the Sansom Street Oyster House. Ever since moving to Philadelphia, I always wanted to try this place. Being from New Orleans, an oyster house seemed like it would be the perfect fit. Recently, the Sansom Street Oyster House was bought back by its original owners, the Mink Family, who began their concept of the oyster house in 1976 after operating the original Philly oyster house, Kelly's on Mole Street since 1947. With much experience and a clear concept, the Sansom Street Oyster House successfully was operated by the Mink family up until 2000 but they are back! 10 years later, the Mink family, has created a fresh take on the classic oyster house offering classic seafood with a modern spin.

I was so excited on a mundane Tuesday to be heading out to dinner that evening with a great friend of mine, Holly, who also appreciates good food like I do. She kept reminding me that we needed to go on a Tuesday as there would be some kind of special. Not really knowing what the special would be, I agreed - after all, a night with a dinner special is better than no special at all. We exited from the cab in front of the chic, modern Oyster House. Upon walking through the entrance, I was hit with one of the most familiar smells, a smell that reminds me of childhood and my hometown. The smell of freshly boiled seafood brought me right back home to New Orleans. Literally this smell captured the feeling of a warm summer day in New Orleans sitting on the lawn at a picnic table covered in newspaper dismantling crawfish for hours with family. For me personally, I could not have had a better first impression of Oyster House. As we were seated, I noticed tables covered in newspaper with giant bowls of seafood and knew immediately that we had to order whatever that was.

Cool grey tones fill this chic restaurant with walls covered in collections of oyster dishes combined with a warmth from rustic dark wood tables. A large square bar sits practically in the center of this large open space. While examining the menu, I started with a dirty martini, which was so outstanding that I had another one before the night was finished. There was much discussion over whether or not to try the raw oysters. I, a New Orleans girl born and raised, had never tried a raw oyster. In fact it took me quite a while in life to try all kinds of seafood. It wasn't until I went to a tasting at Mother's Restaurant in New Orleans shortly after college that I had a fried oyster. Ever since then, fried oysters and oyster po'boys are first on my list when I return to my hometown. Before this evening at Oyster House, I had never tasted a raw oyster or a mussel. Needless to say, we ordered the raw oysters. With a tinge of cocktail sauce and squeeze of lemon juice, these salty and fresh oysters were incredibly refreshing and tasty. I couldn't believe what all the fuss was about. What was behind the big fear of eating raw oysters? With the good advice from my friend to actually bite into the oyster and not try to shoot it, I found this little pearl from the ocean to be quite outstanding and I am ready for more.

After the adventurous raw oyster app, we moved on to a sampler of roasted oysters which included "Oysters Rockefeller-spinach, pernod, herb butter", "Oysters Marrakesh-preserved lemon and ginger breadcrumbs", and "Oysters Toscana-garlic parsley butter, lardo". The tastiest by far were the "Oysters Marrakesh"- something about the crispy ginger bite on top of the roasted oyster made for an unforgettable dish. The Toscana was also incredibly delicious with its garlicky, savory parsley butter. The "Oysters Rockefeller" were slightly disappointing as this was a dish that I have enjoyed many a time at Antoine's in New Orleans - nothing compares.

Next came the main course, the "Dump", the Tuesday night dinner special for two. Our table got covered up with newspaper (unfortunately not the Times Picayune). I guess the New York Times did the trick. In a giant heavy duty bowl the waitress dumped a large boiled portion of oysters, mussels, clams, shrimp, crab, kielbasa and potatoes. We ripped through this bowl in no time. Every bite was phenomenal with the perfect balance of spice. The mussels turned out to be my favorite while the oysters and shrimp came in at a close second. I would recommend the "Dump" dinner to anyone. The other menu items look out of this world as well. Next time, I must try one of the "Small Plates" like the "Southern Fried Oysters with chicken salad" or perhaps the "Sauteed Mussels-roasted fennel, leeks and garlic, tarragon". For the "Large Plates", on the top of my list are "Sauteed Soft Shell Crabs-warm fregola salad, arugula, spring onions, romesco", "Lobster Roll-New England style with hand cut fries" and "Seared Scallops-smashed sunchokes, English peas and shoots, roasted lemon". For the meat eaters out there, you can sample the "OH Burger-grass fed beef, blue cheese, fried oyster, grilled onions with hand cut fries".

Oyster House does not only offer dinner but also lunch, midday and brunch menus. For brunch, I am highly intrigued by "Oyster Scrapple - 2 sunny side eggs, horseradish creme fraiche, cocktail sauce" and of course "Shrimp and Grits - poached eggs, spicy shrimp sauce". Oyster House does serve dessert as well but if you are still hungry, then I suggest eating more oysters! When my New Orleans family and friends are in town, we are definitely making a stop at Oyster House but I look forward to another "Dump" night even sooner.

Oyster House
215-567-7683
1516 Sansom Street
Philadelphia, PA 19102

Monday - Saturday
11:30am - 11pm
http://oysterhousephilly.com/

CSA Week One

2011-05-15T12:01:00.012-04:00

After much consideration, my husband and I joined a CSA program (Community Supported Agriculture) or farm-share program. We decided to join up with Wimer's Organics, a farm in Lancaster County, Pennsylvania. With a pick up location a block from our home in Philadelphia, this process could not be any easier. Opting for the bi-weekly egg and vegetable share, we had our first pick up last Wednesday. Although the initial cost seemed like a lot, once you have to do the math you realize that you are really just paying up front for items that you probably will purchase anyway. The main difference is that we know where our produce is grown; and that is at Wimer's Organics, a certified organic farm just a couple of hours from our front door. It gives you comfort in knowing that you are not buying lettuce from Mexico or spinach from California that has to be shipped across the country before it even gets to a store near you-how fresh can that be? And how much gas has to get guzzled for me to eat my tomatoes that are not in season?

These are the questions we asked ourselves when making the decision to buy local. Convenience also plays a huge role in our busy lives, which is why joining this CSA is the perfect solution. Sure, there are items in my pantry that are made in other states-certain canned foods, pastas, etc. but buying a larger portion that is local is the ultimate goal. Our farm sends weekly newsletters to its members describing what is happening on the farm. Wimer's keeps us posted on how the weather affects growth and cultivation on the farm what to expect in our boxes (each pick-up location is slightly different). After our newsletter, we were super excited for our first pick-up.

After work, we took a stroll to the pick-up location, which is literally a block and a half from our front door. We walked into a condominium building into a large lobby area. Looking confused, the lady behind the desk asked if we were there for our CSA pick-up. This friendly woman explained that she offered to host at this location for our neighborhood-she was just as excited about it as we were. She showed us to a kitchenette, where we immediately saw the CSA boxes lined on the counter and ice chests filled with farm-fresh yogurt and eggs. She gave us the giant bag inside of the box filled with our vegetables and a carton of eggs from the ice chest. We carried our items home quickly. On the table at home, we laid out each vegetable from the bag to check out our treasures from the farm. We found one giant head of Romaine lettuce, one large sealed plastic bag of spinach leaves, one colorful bunch of rainbow chard, one bunch of spring onions measuring at about 18 inches in length, four bulbs of bok choy, and seven sweet potatoes.

Immediately, we were concerned that we would never be able to eat all of these veggies before they wilt up but so far, so good. It has been four days and we have already indulged in our veggie supply for a multitude of meals and recipes for breakfast, lunch and dinner. For breakfast, the farm-fresh eggs and wilted spinach make for the perfect protein and vitamin combo to start the day. At lunch, salads are key. Not only do I utilize all of the fresh tender greens but also create light nutritional fare to enjoy during the day. A salad is the perfect dish for lunch-satisfying enough to get through the day but it will not weigh you down or make you tired. Dinnertime brings fresh, healthful recipes, when I can bring together hearty greens and rich proteins for a filling meal.

There are so many options when it comes to greens. You really can use them in any meal or recipe. Check out the creations I have made so far with this week's vegetable share from Wimer's Farm.

Breakfast: Wilted Spinach and Eggs

2 eggs, cooked sunny side up
1 1/2 cup fresh spinach leaves
Cooking spray
Sea salt
Freshly ground black pepper
Pinch of garlic powder

Directions:

1. Cook eggs sunny side up in heated saute pan coated with cooking spray. Once egg is in pan, season with salt and pepper and bring heat to the lowest setting possible. Cover the pan with lid and continue to cook eggs until they are firm on top.

2. When eggs are finished, move to serving plate. Next fill warm pan with spinach. Season with salt, pepper and pinch of garlic powder. With tongs gently move the spinach around the pan until wilted. Top eggs with spinach and enjoy this delicious and healthy breakfast.

Lunch: Rainbow Chard and Greens with Mustard Lemon Vinaigrette

1 cup rainbow chard, chopped and washed
1 cup green lettuce, chopped and washed
1/2 spring onion, diced
1 hard boiled egg, chopped

Mustard Vinaigrette:

1 tsp dark mustard
1 tbsp light sour cream
Lemon juice of half of a small lemon
1 tsp apple cider vinegar
Sea salt
Freshly ground black pepper
Pinch of dill
1/4 cup extra virgin olive oil

Directions:

1. Mix all ingredients (except for olive oil) well until thoroughly incorporated.

2. Slowly drizzle in olive oil and whisk at the same time until dressing comes together.

3. Toss salad ingredients with dressing. Serve with pita chips.

Dinner: Pepper and Onion Sausage with Tomato and Chard

Extra virgin olive oil
Crushed red pepper
1 large sausage link (Use any kind of sausage that you like of the Italian variety. Turkey and chicken sausage will work well in this dish. Use 1 link per 2 people.)
1/2 large onion sliced thin
1 spring onion (green onion), diced
1 garlic clove, grated
1 can diced tomatoes, drained well
Splash of red wine vinegar
Sea salt
Freshly ground black pepper
1 tsp oregano
3 cups rainbow chard, largely chopped
Freshly grated Romano cheese

Directions:

1. In a large pan, heat 2 tbsp extra virgin olive oil. Add a dash of crushed red pepper and sliced onions. Saute on medium heat for 3 minutes. Then add sausage and cover. Allow sausage to cook for 5-7 minutes, turning at least once. After the sausage is browned, remove from pan to cutting board to rest.

2. With onions still cooking on medium to low heat, add the tomatoes, spring onions, salt, pepper, oregano, garlic and vinegar. Stir well and continue to cook on low covered for about 10 minutes.

3. Once sausage has rested, slice in thin discs and put back in pan with tomato mixture. Continue cooking with sausage for another 7 minutes.

4. Add in the rainbow chard. With tongs incorporate the chard into the dish until slightly wilted.

5. Serve piping hot and top generously with grated Romano cheese. Enjoy with garlic bread.

From these simple recipes you will realize just how easy it is to incorporate any kind of greens into your meals. I look forward to many more "green" meals with this week's supply from the farm. We still have a ways to go until it is all consumed. Next on the menu...bok choy and sweet potatoes along with many more salads.

John's Roast Pork

2011-04-23T10:39:00.005-04:00

After living in Philadelphia for almost 9 years, it was not until last month that I experienced John's Roast Pork, a South Philadelphia staple for out-of-this-world cheese steaks and roast pork sandwiches. Ordering lunch at this hot spot is an experience in itself. To be a part of the ultimate Philadelphia experience, stand in line at John's Roast Pork and take it all in. In typical Philly style, the location is on a random corner across from a busy South Philadelphia shopping strip with a Target, Shop Rite, IHop and Marshall's on one side and a factory and railroad tracks on the other. One thing you don't realize as you drive up to this unassuming corner "lunch shack" is that this place was here well before any Target or IHop was even a thought. Since 1930, this family business has stood on this corner of Weccacoe and Snyder Avenue. You are lucky to get a nearby parking spot during peak hours but somehow I did. With my parents in town helping me prepare to move into a new home, we planned to fuel up at John's Roast Pork before hitting South Philly's Home Depot for our long list of household items.

On that one unseasonably warm day in February, when we all thought maybe winter was over, my mom claimed a table for us outside and basked in the sunshine and clear skies while my dad and I got in the line that extended about 15 feet outside the door. We were just in time because as soon as we got in line about 10 more people did. A John's employee came out with a long hoagie roll and handed it to the last guy in line. He said, "No more cheese steaks for anyone after this guy with the roll!" The folks that trickled into line after him were clearly disappointed. As we inched closer to the door, we could here orders being shouted out. My dad, a New Orleans man through and through, was ready to fearlessly holler our cheese steak order to these Philly guys.

Suspense was rising as we got inside the door. The line twisted up and around this small store. Walls are lined with "Best of Philly" awards as well as numerous newspaper and magazine clippings from over the years praising the goodness of John's Roast Pork all dirtied up by the grease in the air from the constant cooking of cheese steaks and sandwiches on the grill. Beverages, chips and Tastee Cakes also line the walls, designed so you can get your drinks and chips while waiting in line. The man in front of us shouted his order and then it was time; the spotlight turned toward us. The hard-working, red faced cook behind the counter looked us in the eye and yelled out, "Next for steaks!". That was our cue. I coached my dad a bit and he was ready. He embraced the moment and yelled out in this small space packed with locals in a no-nonsense voice with just a hint of his New Orleans accent, "Steak with PROVolone, fried onions!" He did it. Our big part was over and now it was all business. Up to the counter, our steak was just about ready and it was time to order the roast pork sandwich with broccoli rabe, roasted peppers and provolone. About 20 minutes after getting in line, the process was over; we paid in cash and headed back to the sunshine to indulge in these highly acclaimed Philadelphia specialties.

Even though this place is called John's Roast Pork, we were most impressed by their cheese steak. This was no surprise as this place has been known as "the home of the ultimate cheese steak". The steak is seasoned to perfection and topped with sweet fried onions and sharp provolone cheese, although any cheese would make this steak scream. The seeded roll adds a crisp nuttiness that finishes off this winning sandwich along with tiny dollops of hot cherry peppers with each bite for a kick. With this said, the pork sandwich still makes quite a statement. This business boasts homemade roasted pork made right in house with their commercial oven and their secret family recipe that has been used for generations. The succulent, moist pork soaks right into the roll complimented by the bitterness of broccoli rabe, the sweetness of roasted peppers and sharpness from the provolone cheese.

These two sandwiches are worth the trip to this corner in South Philly. But that's not all you can get from John's. If you work nearby, then stop on by for a divine breakfast sandwich that will keep you running all day. Any kind of egg sandwich that you can think of is served here started as early as 6:45am Monday through Friday. Tough day ahead, then maybe try the Italian Sausage and Eggs or Steak and Eggs sandwich on a long roll. For lunch, any kind of hoagie or steak sandwich is available...Cheese Steak, Pizza Steak, Bacon Cheese Steak, Mushroom Cheese Steak, Steak Milano, Chicken Steak, Chicken Steak Italiano, and Bruschetta Cheese Steak. And that's just the steaks!

This place cooks and serves bright and early Monday through Friday and ends the day at 3:00pm. Don't expect to get a cheese steak close to 3pm-be sure to arrive early if you want one of these. Stop by John's Roast Pork to experience the "ultimate cheese steak" and a roast pork recipe also known as "Pop Pop's Recipe" that has been going strong since 1930. You know its good if Pop Pop made it!

John's Roast Pork
14 East Snyder Avenue - South Philadelphia
Across from Snyder Plaza
Philadelphia, PA
215-463-1951
http://www.johnsroastpork.com/

Amazing Tuna Avocado Salad for 2

2011-04-23T10:24:00.002-04:00

Check out this awesome recipe from my talented sister, Christina. She posted this one on her blog, which features her beautiful photography, paintings and designs.

Check out this link to view her recipe for Amazing Tuna Avocado Salad for 2.

http://rsvp-ink.blogspot.com/2011/04/whats-for-dinner.html

This is the kind of recipe that turns an average lunch or dinner into something that you would order in a restaurant. I know it will taste delicious but it is also a feast for the eyes. Presentation is key in making a simple meal extraordinary. This is also a great way of combining and showcasing healthful ingredients. She combines the lean protein of albacore tuna, vitamin-packed greens and cherry tomatoes and the healthful fat of avocado to create a filling and satisfying meal.

Thanks Christina for making a beautiful recipe. Also check out her beautiful art and designs at http://rsvp-ink.blogspot.com/.

Roasted Fennel with Romano Cheese

2011-04-03T11:12:00.007-04:00

After months of preparing, renovating and moving into a new home, it is finally time for me to cook and enjoy my new kitchen. Coming from our old apartment with one of the smallest kitchens ever, I am now in heaven in this open, rehabbed kitchen space. The small, old kitchen never stopped me from cooking though. I made the space work using a little butcher block for all food prepping needs and learned the idiosyncrasies of the 1970s oven and stove. Even years of hunching over the low, porcelain sink hand-washing dishes did not seem too bad, that is, until I cooked for the first time in our new kitchen. New cabinetry, all new stainless steel appliances including a dishwasher and a beautiful, deep stainless steel sink with a garbage disposal. This may seem normal to most but after living with out these little perks for so long, you really get thrilled over a working garbage disposal.

The first few nights of cooking I kept things basic with meals like spaghetti and meatballs, quesadillas and ham and macaroni and cheese. Actually, those are the only three meals I have cooked so far. I am ready to start experimenting and really see what I can create with the help of this new kitchen. The most recent recipe that I made was one of my favorite vegetable dishes, roasted fennel. Roasting fennel mellows out the bold anise flavor and brings out a divine, nutty sweetness. Roasted fennel can be delicious all by itself with a sprinkle of fresh Romano cheese. Pile the roasted fennel on a flat bread with fresh spinach leaves and melted mozzarella cheese to create a full meal. Take your favorite pasta and toss it with the roasted fennel, Romano cheese and crushed red pepper for a flavorful, spicy dish. Try it in a green salad with chopped olives, a squeeze of fresh lemon juice and a drizzle of olive oil.

Roasted Fennel with Romano Cheese

1-2 Fennel Bulbs (sliced thin)
2 Tbsp Extra Virgin Olive Oil
Sea salt
Freshly ground black pepper

1. Preheat oven to 375 degrees.

2. Prepare the fennel bulb by slicing off the long stalks of the fennel and leaving just the bulb. Cut off the very bottom of the bulb, then slice in half. In the middle of the bulb, you will see a core. Carefully cut into the bulb diagonally to remove the core. Slice the fennel into long, thin pieces and rinse well in a colander.

3. Once dry, place the fennel on a large baking sheet. Drizzle the fennel with the olive oil and season with salt and pepper. With tongs mix the ingredients thoroughly, so all fennel has a nice coat of oil and seasoning.

4. Roast in middle rack of the oven for 25-30 minutes. After the first 15 minutes, use tongs to redistribute the fennel, so all pieces are cooked evenly.

5. Remove from oven and sprinkle with freshly grated Romano cheese.

Enjoy this easy and elegant vegetable dish all by itself or add it to a salad, pizza or pasta for a fabulous addition to any meal. More recipes to come from the new kitchen.

The Bishop's Collar

2011-01-21T17:01:00.007-05:00

The Bishop's Collar or just The Collar is a place I have come to know well in my 8 years living in Philadelphia. In my first years of living in Philly, it was the fun place to go out with a group, meet people and watch football. Over the years, it has become more of a place to dine for a casual lunch or dinner. No matter how many times I go to The Collar, I can always count on a good meal and a great beer selection. Located on the corner of Fairmount Avenue and 24th Street in the Fairmount section of Philadelphia, Bishop's Collar has been a staple in the neighborhood since 1999. The name comes from an old Celtic phrase for a pint of Guinness poured to perfection. Nothing beats a warm and sunny spring day enjoying a leisurely lunch at one of The Collar's many outdoor tables.

To the outsider, Bishop's Collar may appear to be like any other corner bar but they would be wrong. What makes this place stand out from all the other corner bars is its menu. The Collar's menu is a spin on the classic pub fare. This menu combines satisfying standards like the classic burger, crab cakes, old bay fries, and wings with quirky comforting additions such as meatloaf, hot turkey with stuffing and cranberry and beef stew. Items like hummus and pita, chicken spring rolls, and chipotle chicken fingers add an eclectic international touch. Other Collar specialties include their flank steak sandwich with provolone, burger wrap with ranch, tomato and mixed greens and my favorite, the veggie quesadilla.

The veggie quesadilla never disappoints. For the last few years, every time I visit Bishop's Collar I must have the veggie quesadilla. I know that many other menu items are tasty and satisfying but I just can't veer away from the consistently delicious veggie quesadilla. This appetizer on the menu (hefty enough for an entree), is comprised of two large white flour tortillas stuffed with a generous mix of vegetables including roasted red pepper, fresh spinach, onion, tomato and meaty portobello mushrooms combined with oozing melted cheese. Finished off on the grill for a slight crisp around the edges, the quesadilla masterpiece is topped with the Collar's signature fruit salsa. Raspberries, blueberries, strawberries, blackberries and melons are diced fine and perhaps macerated in vinegar, a squeeze of lemon or lime and a touch of salt to create a sweet, fresh touch on this hearty, savory dish. Along with generous dollops of sour cream and guacamole, the veggie quesadilla is the highlight for me at this Fairmount establishment.

Whether it is the veggie quesadilla or the burger wrap, you too will find your own favorite menu item at the Bishop's Collar. This cozy corner bar is perfect in all seasons. The deep red walls and the dark wood bar along with the old church pews used for seating along the walls exude warmth even on the coldest of days in Philadelphia while the many windows and outdoor seating make this spot perfect for warm weather. Forty-five more days until spring, when all the bitterness of icy snow melt, dirty snow mounds, and pale skin ends, I plan to basque in the warm sunshine at a sidewalk table at Bishop's Collar with a plate full of Veggie Quesadillas and a cold Hefeweisen or an Allagash White or a Bloody Mary-I can't decide.

Bishop's Collar
2349 Fairmount Avenue
Philadelphia, PA 19130-2515
(215) 765-1616
http://thebishopscollar.ypguides.net/

Apology

2011-01-21T16:35:00.003-05:00

It has been 2 months to date since I have published a blog entry. Each and every single one of those days I thought about writing; I wished I were writing; I craved the moment where I would have the freedom to focus and write. The same goes for cooking. Sometimes in life, priorities shift and in the last couple of months my priorities were set on my job and the renovation of my new home. But too much time has past and I know deep down that I need to be writing and cooking because those two things are a part of who I am. Without further ado, I apologize to my followers, friends, family and myself for not making the time to write. I apologize to all the food that has not been written about and all of the recipes that were not prepared. You deserve better! And I will do my best to write and cook as much as I possibly can.

-Elizabeth

RO*TEL

2010-11-21T13:32:00.004-05:00

As the nights get chillier and chillier, nothing is more comforting than snacking on something spicy, cheesy, and delicious. When I was young, my family would whip together this snack on many occasions. Superbowl, Academy Awards, or a movie night called for none other than the classic, old-school snack of RO*TEL.

For those who don't know, RO*TEL is a brand of canned tomatoes that began in the 40s in Elsa, Texas. RO*TEL is most known for their canned diced tomatoes and green chilies seasoned with flavorful spices. Carl Roettele, founder of this fine Texas canning company, came up with the name RO*TEL knowing that folks would have a tough time pronouncing Roettele. RO*TEL with a little Texas star in the middle of its name has provided America with these recipe makers for over 70 years. Now you can purchase RO*TEL in a variety of spice levels, milder and extra hot, as well as Mexican or Italian but the RO*TEL I crave is the original.

These affordable canned tomatoes are the perfect item to stock in your pantry. Grab one of these cans to add loads of flavor to any soup, casserole, chili, or dip. My favorite RO*TEL recipe has got to be the "Famous RO*TEL Cheese Dip". This simple guilty pleasure involves 2 ingredients, a one pound block of Velveeta or other processed cheese and one can diced RO*TEL tomatoes and green chilies. The hardest part of this recipe is picking up the giant block of Velveeta cheese in the grocery store and ignoring the fact that the recipe calls for one whole pound of yellow processed cheese. All concerns about this fact go straight out the window when you scoop up some creamy, cheesy and hot RO*TEL Cheese Dip with a tortilla chip.

Cut the Velveeta into cubes and place in a large bowl. Add the RO*TEL tomatoes and green chilies. Pop the bowl into the microwave and nuke for about 3 minutes. Stir and microwave for another 3 minutes. Repeat if necessary until you reach the desired consistency. Serve piping how with a large bowl of your favorite tortilla chips. Best enjoyed with a group of people, near a fireplace, under a blanket in front of the television.

Check out more RO*TEL recipes like Southwest Lasagna, Tex Mex Chili, and Baked Macaroni and Cheese at http://www.texmex.net/Rotel/main.htm.

Bobby's Burger Palace

2010-10-31T21:42:00.006-04:00

So maybe you have seen celebrity chef Bobby Flay on one of his many programs on Food Network like "Throwdown with Bobby Flay" or "Boy Meets Grill". If you are a fan or know anything about him, you know that he is quite a business man with many high end restaurants in exciting locales such as Manhattan, Las Vegas, and the Bahamas. Everyday people may not have the opportunity to pop into one of Flay's three Mesa Grill restaurants and spend a whopping $48 to sample Flay's New York Strip Steak. There is something to be said for fine dining, indulging in a perfectly cooked and seasoned steak or lobster dish, so beautiful that it is a work of art. For everyday life, this extravagance is unobtainable and unrealistic, however Flay has found an approachable way to offer his bold, decadent flavors to everyone, no matter what their dining budget may be with his creation of Bobby's Burger Palace-a burger chain available throughout the Northeast region of the United States. This festive and modern spin on the classic fast food joint combines all of the things we love about fast food such as easy, rapid service and delicious comfort food but adds a higher quality product, the flavors of Celebrity Chef Bobby Flay and a fabulous bar menu to the equation. What could be better?

Bobby's Burger Palace offers a full menu of every style burger imaginable. Be as indulgent as you like with "Bobby's Blue Burger-blue cheese, bacon, lettuce, and tomato", "Philadelphia Burger-Provolone or Whiz, griddles onions and hot peppers" and "Buffalo Style Burger-Red hot sauce, blue cheese dressing and watercress", all served with your choice of Certified Angus beef, ground turkey or chicken breast. Or stay on the lighter side with the "L.A. Burger-Avocado relish, watercress, cheddar cheese and tomato" and the "Napa Valley Burger-Fresh Goat cheese, watercress and Meyer lemon honey mustard". You also have the option to make any item extreme as Flay lets the customer know right on the menu with his tagline, "any burger can be crunchified". "Crunchified" means adding the crisp perfection of potato chips to any burger or sandwich. With all the buzz about these "crunchified" burgers, I knew exactly what I would be ordering and that was the "Crunchburger-Double American cheese and potato chips" with Angus beef. The burger itself was smoky, juicy and well-seasoned with the creamy richness of old-school yellow American cheese and the unmistakable salty potato crunch right underneath the soft bun. Along with the "Crunchburger", we indulged in a side of "French Fries-with BBP Fry Sauce" and "Beer Battered Onion Rings".

With Flay's pop-shop style, light-hearted menu, I am tempted to return and try something new like the "Griddle Cheese Deluxe-Brie, Goat cheese, tomato and bacon" with perhaps a Vanilla Bean Malted Milkshake. This fun list of "Milkshakes & Malteds" includes flavors like dark chocolate, coffee, pistachio, mango, cola, and blueberry-pomegranate. Add a little zing to your outing at BBP with one of Bobby's Spiked Milkshakes like the "Vanilla Caramel Bourbon" or the "Mocha Kahlua Vodka". Another winning difference that BBP has over traditional fast food is a fabulous bar menu. Aside from the spiked milkshakes, wine, beer and "Frozen Cactus Pear Margaritas" can be enjoyed as well.

Flay's theme of enjoying comfort foods in a festive atmosphere is exactly what you will find just without the hefty price tag. Check out Bobby's Burger Palace online to find a location near you and the burger of the month. October's creation is the "Nacho Burger-Nacho cheese sauce, tomato-chipotle salsa, pickled jalapenos and blue corn tortillas".

Bobby's Burger Palace

Portobello Stacks

2010-10-20T22:22:00.003-04:00

Need a quick and easy dinner that's light on the carbs? If your schedule is packed to the rim with work, life and events, then cooking dinner at night after a long day may be the last thing you want to do. This recipe was created by making do with what is my fridge combined the lack of energy to cook anything difficult and the need for something comforting. Also in an effort to keep my diet low in carbs, I picked up a pack of giant portobello mushroom caps. With some chopped spinach, slices of salami, provolone and tomato, I had my recipe ready to go!

Lizzy M.'s Portobello Stacks

1 Portobello mushroom cap
1/4 cup frozen chopped spinach, thawed
Sea salt and freshly ground black pepper
Sprinkle of garlic powder
2 slices of salami
2 slices of provolone
2 slices of tomato
3 Basil leaves

Directions:

1. Fill the portobello cap with the spinach and season with salt, pepper and garlic.

2. Stack or layer the salami, cheese and tomato slices as well as the basil leaves. Save one fresh basil leaf to top the portobello stack.

3. Bake in a conventional oven or toaster oven on 375 degrees for 10-12 minutes.

Enjoy this super simple carb-free meal any night of the week!

Pistachio Pesto

2010-09-29T21:50:00.006-04:00

After one of the driest summers on record here in Philadelphia, not much survived in our garden. The tomato plants struggled to stay green and budded only a few little tomatoes. The cucumber plant managed to grow a couple of little cucumbers and one large one following one of our only heavy rains of the summer. But one plant did not let us down this summer and that was our Basil plant. Long, fragrant green basil leaves sprouted again and again from our humble garden. Temperatures dropped last week, sometimes in the 50s overnight. I feared the Basil plant would soon be no more, so I it was time to harvest.

I knew exactly what I would do with the Basil harvest. Pistachio Pesto would be the fate of my plentiful Basil leaves. After snipping away at the plant for a while, I thoroughly washed my garden green before concocting a pure and beautiful pesto. I say pure because I usually cut the Basil with spinach leaves to save a bit on pricey store-bought Basil. When your garden supplies for free, there is no reason to use spinach. With a bag of freshly shelled pistachios in my pantry, I chose to use this nut instead of the traditional pine nut. By the way, any nut can make a fabulous flavor burst within a pesto. My favorites are pistachio, walnut, and the pine nut. With my pistachios on hand, olive oil, fresh lemon zest and juice, fresh garlic, salt and pepper, and of course a giant pile of Basil leaves, I was ready to make a beautifully simple pesto.

Lizzy M.'s Pistachio Pesto

1 large bunch fresh Basil leaves
4 oz. pistachio nuts, shelled
2 garlic cloves
1 tsp lemon zest
Juice of one lemon
1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper

1. In a food processor, blend the pistachios and garlic cloves until it looks like a bread crumb mixture.

2. Add in the lemon zest, lemon juice, salt, pepper and basil leaves.

3. Using the opening at the top of the food processor, slowly steam in the extra virgin olive oil as the ingredients blend together. Continue until a green colored almost creamy mixture forms and then you have your pesto!

4. Use pesto immediately or portion into small plastic bags, which can be stored in the freezer until ready to use. For frozen pesto, just remove from the freezer a few hours before using. It tastes just as fresh and delicious as it would on the day it was made. This way you can enjoy undeniable decadent flavor of fresh basil even throughout the cold winter months.

Delight in the savory satisfying flavorful of pesto mixed with vegetable pasta dishes, topped on a grilled chicken breast or smeared on top of a warm flat bread topped with cheese. Your pesto can even make a fabulous, tangy dressing on any salad or pasta salad by just adding a touch of red wine vinegar to thin out the pesto. Grill or saute all of your favorite vegetables and toss in pesto for a healthful, comforting meal.

Make your pesto today with the last of the summer Basil, so you can partake all year round!

Down on the Ranch Chickpeas

2010-09-12T19:16:00.007-04:00

This is not my first commentary on chickpeas, garbanzo beans, whatever you like to call them. Last year I wrote about a piece called "Best. Snack. Ever.", which was true in that much more innocent time in my life. Chickpeas roasting up in the pan with cooking spray topped with Parmesan or Romano cheese, salt, pepper and garlic was amazing. I thought it didn't get much better than that. Little did I know, even the "best snack ever" could be improved. It was a Friday night after a long and exhausting work week, when I craved a snack to go with my carefully picked out bottle of red wine. With little to work with in the fridge, I looked into the cabinet finding a can of chickpeas, the perfect, quick go-to snack. Friday night started out like most flipping through the channels looking for a good Friday night flick. I got out my usual colander to drain the chickpeas, the saute pan and cooking spray. As I began to roast up the chickpeas in the pan, I noticed a half-empty packet of Ranch Seasoning Mix. Something called me to pick up that Ranch seasoning and sprinkle it all over my chickpeas. And that is just what I did.

I turned the heat off and tossed the chickpeas in a healthy dose of Ranch Seasoning Mix, black pepper and Parmesan cheese. I sat down with my husband with the steamy, hot, Ranch-covered chickpeas and a glass of wine; and that is the moment when I knew how much better the best snack ever could be. The Ranch Seasoning Mix acts as a tenderizer making the chickpeas more tender and melt-in-your-mouth than before. That Ranch flavor is undeniably delicious, and it made me realize how many other things could be improved by adding Ranch Seasoning Mix. Honestly, I don't know what's in it. Are there real spices in it? Are there chemicals and preservatives? I do not know. What I do know is that everyone else in America loves Ranch Dip, Ranch Dressing and I never quite got that. I am more of a vinaigrette or Blue cheese kind of girl. As for dips, hummus is good and I am always a sucker for that Bacon and Horseradish Dip. Finally, I have found a place where I can be comfortable with the American love for Ranch. And that place is on my chickpeas.

Lizzy M.'s Down on the Ranch Chickpeas

Cooking spray
1 can chickpeas or garbanzo beans, drained and rinsed
3 tbsp Ranch Seasoning Mix
2 tbsp Parmesan or Romano Cheese
Dash of sea salt and freshly ground black pepper

Directions:

1. Drain the canned chickpeas into a colander and rinse well. Shake well in the colander to remove any excess water.

2. Into a large saute pan, coat well with cooking spray and turn the heat to medium-high.

3. Place the chickpeas into the pan. For 2 people use half of a can and for 4 people use a whole can.

4. Toss the chickpeas in the pan while they cook, so they roast evenly. Continue to cook them until they browned and then lower the heat.

5. Add the Ranch Seasoning Mix, the Parmesan or Romano cheese, salt and pepper and toss well. Once the ingredient are mixed well then turn the heat off, pour into a bowl and serve piping hot!

Best. Snack. Ever. Just got better! Enjoy!

Umai Umai: The Best Sushi in Philadelphia

2010-08-22T11:56:00.009-04:00

On the unsuspecting street corner of 22nd and Brandywine Streets in the Fairmount section of Philadelphia, you will find a little Japanese BYOB called Umai Umai. I noticed this place again and again whenever I brought my cat to The Cat Doctor right across the street from this restaurant. Good sushi in Philadelphia, good sushi in my neighborhood in walking distance-could it be true? I was skeptical at first. I have experienced a few sushi places here in Philadelphia but they did not compare to the sushi restaurants that I loved in my hometown of New Orleans. You may not associate sushi with New Orleans but places like Rock n' Sake, Sake Cafe and Kyoto in New Orleans delivered amazing quality sushi with unusual and delicious combinations utilizing the best and freshest of local fish and seafood. In a sushi restaurant, I expect the usual staples but I also want to try something new. Going out for sushi should be a fun adventure. When the wildest roll on the menu is the Philadelphia Roll, count me out because I want more.

It wasn't until my experience at Umai Umai that my sushi expectations were finally met with flying colors in Philadelphia. The BYOB aspect is not my favorite but it has its pros like being a more affordable option but the cons are that I have to remember to buy a bottle of wine. Sometimes, I just prefer restaurants to do that leg work for me even if it will cost me. However for my most recent visit to Umai Umai, my friend, Holly brought the wine. It was a hot, hot mid-July day here in Philadelphia, perfect weather for refreshing, cool and flavorful sushi enjoyed in air conditioning.

Overwhelmed by all of the amazing menu items, we just focused on the wine that Holly brought until we could collect ourselves. Looking around inside Umai Umai, the minimalist approach makes smart use of the small square footage in colors of red and black. Taking in our surroundings, we sipped our wine and chatted about life's events and finally decided what to order after our waitresses third visit to our table. It was a tough choice among appetizers like "Asian Tapas for Two-Spring roll w. lime vinaigrette, shrimp shumai w. champagne-saffron, vegetable gyoza with citrus-soy and edamame", "Salmon Tartar-minced salmon served atop blueberry-balsamic reduction with apricot miso brulee & mango-basil salad", and "Mini Tuna Burger-pan seared tuna loin, romaine, tomato, onion, mayo, & cumin BBQ sauce, served with panko crusted mac and cheese". We decided upon the "Tuna Bruschetta-tuna set atop a pressed tortilla, topped with bruschetta and finished with anchovy dill aioli". The bruschetta was crispy on the bottom, tender, melt-in-your-mouth tuna on top, and a creamy finish with the anchovy and dill aioli.

With a taste of this perfection, we were thrilled to see what would appear from the kitchen onto our table next, a long rectangular while plate covered with, gorgeous and colorful rolls. We did our very best to narrow down our rolls to a manageable number but you just want to have a taste of everything. This sushi menu covers everything that a sushi lover may want. In addition to all of the delicious appetizers, comforting soups like "Vegetable Dumpling-light soy-dashi broth, vegetable potstickers and chives", "Udon-Udon noodles with chives and phyllo shrimp", or a classic Miso are available to warm you from the inside out. On the cooler side, "Calamari Salad-crispy calamari, mixed greens and miso-vinaigrette" and "Grilled Scallop-scallops with watercress, watercress vinaigrette and sesame seeds" are just some of the fresh items on the Greens menu. Next comes the entrees, which is the perfect compromise for anyone who is not into eating sushi. With items like "Chicken Teriyaki-pan seared chicken served atop Japanese pumpkin mash and sauteed string beans finished with house teriyaki", "Shrimp Pad Thai-hot wok sauteed vegetables, eggs, roasted peanuts, shrimp and rice noodles in a sweet and sour tomato sauce" and "Premium Kobe Beef", anyone, not just sushi-lovers, will love something from the menu at Umai Umai.

The Sushi and Sashimi menu brings a variety of fish divided into categories like "Prime", "Blue-Skin", "White, "Surfers", and "Roe". On to my most favorite part of any sushi menu, the Specialty Rolls. There are the constant specialty rolls that are on the menu as well as chef's specials that change frequently. Tremendous creativity and culinary talent goes into creating these specialty rolls. You will be utterly satisfied with rolls such as the "Poseidon-shrimp tempura, snow crab mixture, avocado and BBQ eel" and "Nemo-tuna, salmon, yellowtail, cucumber and avocado". By far the most delicious and show stopping specialty roll has got to be the "Godzilla-shrimp tempura, BBQ eel, avocado, strawberry, honey, and roasted Macademia nuts". The use of fruit in a roll, especially strawberry, with the added sweetness of honey and crunch from both the tempura and the nuts makes the Godzilla an inspiring force on this menu. Don't feel like you have to order the specialty rolls on this menu to get something special. The house rolls pack the punch as well by taking simple rolls like a classic Spicy Tuna Roll and kicking it up with a creamy spicy mayo sauce and crunchy potato strings.

Every bite of this meal completely satisfied all of my sushi expectations. Sushi lovers gather together and get out to Umai Umai for some fabulous dining. If you aren't into the sushi, then just try one the many fabulous desserts like the "Banana Spring Roll-cinnamon and nutmeg sauteed banana spring roll, flash fried, and served atop red bean sauce and topped with vanilla ice cream". Delicious!

Umai Umai
533 N. 22nd Street
Philadelphia, PA 19130
267-493-4130
http://www.umaiumai.com/

What's Cooking at the Jersey Shore

2010-08-21T12:07:00.021-04:00

On every beautiful and peaceful summer weekend spent on Long Beach Island, New Jersey with my husband's family, my husband and I are given the utmost warmth and hospitality throughout our stay. One of the best treats of these weekends at the beach besides the wonderful company is the cooking. My husband's godparents, John and Fran, love to experiment with new gourmet recipes that they find using their outdoor grill and their lovely kitchen. They print out their recipes and plan when they will make each one well ahead of time, and do the shopping before they even drive to the beach. Aside from our many interesting conversations with John and Fran, we do tend to converse about food often. We talk about what we like and compare different styles of cooking. We discuss in detail who makes the best hot dog and how we feel about casings. We marvel in my husband's story of the time he ate "A Junkyard Dog", a sandwich in Sea Isle City, NJ, containing one egg, bacon slices, pork roll slices, scrapple and cheese on a Kaiser roll, a sandwich that should have sent him straight to the emergency room. These are the light-hearted conversations that we enjoy as we sit in rocking chairs on the porch in the evenings with a glass or wine or a cold pint from the kegerator while we take in the ocean breeze.

Friday evening was simple and delicious. We snacked on a mixture of Wasabi Peas and Mixed Nuts, a trick Fran learned when staying at the Four Seasons in Maui, where they served this spicy and salty snack at the bar. After lots of porch sitting, we enjoyed fresh Tuna Salad Sandwiches on soft, large Kaiser rolls. The tuna salad, home made by Fran, was perfectly refreshing with a slight crunch of chopped onion and celery and just the right amount of mayo, not too creamy and not too dry. After a long day at work, drive to the beach and wine on the porch, this yummy sandwich had me ready for bed nice and early. Saturday morning we enjoyed White Cream Doughnuts from Crust and Crumb Bakery before hitting the beach. After a long, gorgeous day of beaching, we freshened with a shower and were ready for some porch sitting, snacking and indulging in liquid refreshments. Our contribution hit the table for happy hour, a plate of freshly sliced cucumber and pita bread and an unbelievable Baba Ganoush, a roasted eggplant dip. Along with Fran's home made Guacamole and Tortilla Chips, we were snack-happy, allowing John plenty of time to prepare his highly talked about and planned dish of Beer Can Chicken.

John and Fran's "we will eat when it is ready" mentality with no set dinner time has never been a problem for my husband and myself. I was raised in a family where being late for a gathering was no big deal because it more of an open-house than a formal dinner. We had no problem with enjoying more wine and snacks while the gumbo finished cooking. This way of being is normal to me. However, many like to give John and Fran a hard time on this matter as in the past they have said dinner would be served around 6pm but the food would not be ready until 8 or 9 at night. John made sure to get his Beer Can Chickens on the grill good and early giving them plenty of time to cook, so he would not have to hear any comments about dinner being served "late". The four chickens to serve 14 people were rubbed down in spices and marinated well in advanced. With this being a kegerator house, the only cans available were soda cans. After a good rinse, these empty cans were filled to the rim with fresh, light beer from the kegerator before sitting a chicken on top of each one. The four little chickens got situated on the grill where they roasted for a good two hours. During this time, fresh-picked Jersey Corn Cobs were being boiled inside while a huge casserole dish of cheesy, creamy Scalloped Potatoes were cooking in the oven. Baked fresh bread, cucumber and onion salad, green salad with fresh fruit and deviled eggs completed this Saturday summer night menu. The meal was served very close to "on time". Two long tables were set up on the back patio where we dined on this feast under the stars.

Satisfied and full, we stayed up later that night allowing for plenty of time to digest. Sunday morning we got up and took a long walk on the foggy beach and brought home cinnamon sugar doughnuts from the other bakery on the island, Marvel's Market. Everyone grabbed up one of these to hold them over until the next meal. Sunday's meal would be our shore staple, Pork Roll, Egg and Cheese on Everything Bagels. Seems fairly simple but with the fine execution between John and his good friend also named John these quick Sunday morning hangover cures became gourmet. Pork roll was cooking and bagels were toasting on the outdoor grill, as a large pan of fried eggs sizzled in the kitchen. All items came together on this perfectly salty and cheesy egg sandwich keeping our protein and caloric levels high all day as we took in a few more beach hours before our drive back to the city.

The Sunday afternoon drive back from the beach is always sort of depressing. Headed back to the hot city with no ocean, no wrap-around porches, no sea breeze just reminds me how are summer weekends are numbered. Only a few more weekends and we will be on to cool nights and autumn leaves but I can always feel the warmth of summer just by thinking of the good times and good meals had at shore. Being able to enjoy time spent with family and friends, surrounded by delicious food that we are so fortunate to have is the essence of a happy life. Try to get away from the stresses of life, step away from your i-pad and i-phone, and turn off the news. Find a way to sit back and take in the peace and enjoyment from the simple things that life has to offer like good company, good conversation and good cooking.

Battle Doughnuts Down the Shore

2010-08-14T17:37:00.024-04:00

MARVEL'S MARKET VS. CRUST AND CRUMB BAKERY
Last weekend I had the pleasure of visiting the perfect summer getaway of Long Beach Island (LBI), New Jersey. Along with thousands of other Philadelphians, Friday after work we headed to the beach or "down the shore" as many locals would say. My husband's godparents own a lovely home right near the beach; and they are so kind to invite us to stay with them during the summer again and again. Their home and company is so comforting and relaxing that we rarely leave the house or the porch except to go to the beach. And rarely do we eat out, since they are incredible hosts, who cook and serve fabulous recipes for breakfast, lunch and dinner. However, there is one good reason to leave the house. Doughnuts.

Long Beach Island, a beautiful barrier island on the Atlantic Coast and summer escape for Philadelphians, New Yorkers and New Jersey residents, is home to not one but two amazing doughnut shops, which are so popular that lines creep out the door and down the street at each location every weekend morning during the summer. When we visit LBI, conversation often turns to food and one debate that is never solved is what place has the best doughnuts, Marvel's Market or Crust or Crumb Bakery.

Saturday morning we head out down the main drag, Bay Avenue, to purchase new sunglasses for our beach weekend, buy deli meat and cheese for lunch and pick up some White Cream Doughnuts from Crust and Crumb. Our stop to Crust n' Crumb was late enough in the morning so we didn't have to wait in the usual long line. We walked right in and ordered a half dozen White Creams, the star item at Crust & Crumb Bakery and Deli. You can tell just how dense these doughnuts are by the weight of the white box of doughnuts. As soon as we got back to the house, we dove into the doughnut box with a fresh cup of coffee. These large crumbly doughnuts are rolled in just the right amount of white powdered sugar and filled with a sugary-sweet white cream that could send you straight to the dentist. I cut my hefty doughnut in half to see all the white creamy goodness hidden inside. This is the kind of doughnut that you cut little pieces from it thinking that there is no way you can eat it all but you end up eating it all anyway because it is so good! Thoroughly satisfied with our doughnut breakfast, we were ready for a long day enjoying the beach.

Sunday morning comes too fast but one thing we are ready for is a trip to another LBI doughnut staple, Marvel's Market. After a nice morning walk on the foggy shore, we continue our walk to Marvel's, which is not too far from the house. Much hotter than the day before, we hope the line is not too long. But long it was! Out the door and trickling down the street, the line was just as long as it usually is. The sun was beating down as the dedicated LBI regulars waited to put in their doughnut order. Some left as the long line and hot, hot sun was just too much to take but we hung in there. After about 20 minutes or so, we were approaching the entrance and soon enough we were inside, where it was equally as hot as outside. With little air circulation and fresh doughnuts cooking before your eyes in the doughnut fryer, it was sticky and steamy. As we inched our way to the counter, I could feel our victory getting closer and closer. We watched as perfectly round doughnuts dropped into the fryer, two by two. The doughnuts went on their little journey down the conveyor and dropped into the giant bowl, where they are immediately picked up and tossed into a sweet cinnamon sugar mixture. Into white bags and into happy customers hands, Marvel's Cinnamon Sugar Doughnuts can't be beat. The journey for these fresh off the fryer doughnuts was about to end because we could not even wait to get home before sticking our teeth into one of the dozen and a half cinnamon sugar delights. The soft and buttery freshly fried dough melts in your mouth while the sweetness of the sugar and spice of the cinnamon offers an undeniable flavor combination. As soon as we brought the white bag of Marvel's marvels to the house, everyone grabbed one of these to enjoy while they were hot and fresh.

In Battle Doughnuts, I have to pick Marvel's as my number one pick but it isn't really my style to choose favorites. A Crust & Crumb doughnut and a Marvel's doughnut are so different that they should not be compared. They fulfill two kinds of doughnut styles and are both excellent choices when visiting Long Beach Island. It is too hard to choose between these two which is why we stopped in at both. Next time your travels take you to Long Beach Island, New Jersey, then be sure to stop in at Crust & Crumb and Marvels for the best doughnuts "down the shore".

Crust & Crumb Bakery
Bay Village, 9th St & Bay Ave
Beach Haven, NJ
08008

Marvel's Market
4 W Maryland Ave
Long Beach Township, NJ
08008

Classic Caprese Salad

2010-08-14T16:48:00.005-04:00

You may have noticed less recipes in the past couple of months from me or maybe you haven't. It should be no surprise to myself that working more hours in my job as a Special Events Coordinator and attempting to buy a house can suck your time right away from you. After getting home from work around 6:00 pm, I have little energy or time to concoct an exciting recipe. Instead, we have been eating a weekly turkey burger or beef burger, still home made, with a side salad and corn on the cob. Usually there is also a pasta dish with veggies and maybe quesadillas or tacos throughout the week. Sometimes, it is as simple as a salad and fresh bread. The other reason for the lack of cooking is because the use of the stove makes our kitchen about 120 degrees during the hottest summer ever. Forget about the oven. I have boycotted the oven ever since the week in mid-summer when it was 100 degrees for a week straight. With no central air conditioning, cooking can be unbearably hot.

Another thing that has been difficult to maintain this summer is our garden. With the stretches of incredibly hot weather and then a week straight of downpours, our garden has been inconsistent to say the least but we do have one successful plant, our basil plant. The basil in my garden has been growing rapidly producing 3-4 inch long delicate, fragrant basil leaves. I trim and trim and it keeps growing and growing. Basil has been my key ingredient this summer in salads, pizzas, and pastas. And to think that if I didn't have it growing in my garden that I would be paying $2.99 or more for a rink-a-dink plastic container of less than 10 basil leaves, which would brown in less than 2 days. What a money saver! Even though I have been cooking less, simple dishes come alive with a touch of this beautiful, fresh basil. A Caprese Salad is the epitome of how delicious and simple a dish can be. If you have not tried this classic or have not had it in a while, then I suggest giving it a go this summer, especially if you have access to fresh basil and/or tomatoes.

Lizzy M.'s Classic Caprese

1 large beefsteak tomato, sliced medium to thin
1 large ball of fresh Bufulo Mozzarella Cheese, sliced in round, thin slices or small balls of fresh Bufulo Mozzarella cheese, each ball sliced in half
Fresh Basil leaves
Extra virgin olive oil
Sea salt and freshly ground black pepper

Directions:

1. Prepare ingredients. Place tomato slices on each plate first, followed by the slices of fresh mozzarella and basil.

2. Drizzle with extra virgin olive oil and season with sea salt and freshly ground black pepper.

3. Serve these Caprese Salads with fresh crusty bread or as a side salad with any meal.

I hope you enjoy this simple summer salad, a satisfying meal that you can make even if you are short on time. Happy Summer!

Bear Moon Bakery and Cafe

2010-08-02T18:38:00.009-04:00

My latest travels took me to a small German town outside of San Antonio, Texas called Boerne (pronounced bern-ie), which happens to be the current home of my parents, sister, brother-in-law and nieces. Every time I visit this perfectly cozy place with a beautiful historic main street, gorgeous oaks, precious goslings by the river and views of the vast Texas Hill Country, I am introduced to a new, intriguing place. This time the intriguing place I was introduced to was the Bear Moon Bakery and Cafe located on Main Street. My parents, who relocated to Boerne from New Orleans post-Katrina, and my sister and her family, who relocated from Colorado last fall, all have raved and commented about their frequent visits to Bear Moon.

Owners Paula Hayward and Jack Cushman have enjoyed bringing the community their delectable baked goods and cuisine for over a decade. Bear Moon offers a complete "Bear Moon Breakfast Experience" with a buffet of eggs, bacon, sausage, biscuits and gravy, skillet potatoes, bakery-crumb pancakes with syrup, fresh bakery granola, breakfast breads and pastries of the day. You can also order items "solo" like a full stack or short stack of their signature Bakery-Crumb Pancakes. You can enjoy this breakfast buffet Tuesday through Friday until 10:30am or on the weekend until noon. If you don't make it for breakfast, then no problem because Bear Moon has you covered for the lunching hours as well. Star vegetarian items include the "Eggplant Sandwich-griddled eggplant, zucchini and onions on toasted chef's choice of bread with pesto, tomato and provolone", the "Avocado Veggie Sandwich" and the "Cream Cheese Veggie Wrap". For something meatier, this Texas cafe pulls out none other than the "BBQ Beef Sandwich-bathed in special sauce on Ciabatta bread" and a "German Open-Faced Reuben Sandwich". Of course, you can build your own sandwich with the meat and cheese of your choice and one of the many freshly baked breads. With three home made soups featured daily, a quiche of the day, and a salad named the "Best Caesar in Boerne", you are sure to enjoy a delicious, fresh meal at the Bear Moon Bakery and Cafe.

If you live in the Boerne area or its neighboring towns near San Antonio, then you must treat yourself to both a visit to Boerne's Historic Downtown Main Street and a stop at the Bear Moon. For locals, check out Bear Moon's extensive catering menu, which would be perfect for any gathering. Need to bring something to your kids' school, playgroup or pool party? Bear Moon will take care of you with a variety of cookie trays and baskets. Pastry Boxes are available with the choices of all of Bear Moon's scrumptious treats like their "World Famous Piggies". Yes, like piggies-in-the-blanket except these are huge with options for "Cheezy Piggies" or "Jalapeno Hogs" baked in a buttery flaky pastry dough. Cinnamon Rolls, Bear Claws, and Scones-Oh My! So much deliciousness all from one cozy little cafe. If the tasty baked goods and cuisine aren't enough, then you will certainly be charmed by the warm Texas smiles and friendly service.

I hope you too will have the pleasure of experiencing this lovely town in Texas' gorgeous Hill Country and all it has to offer!

Bear Moon Bakery and Cafe
Historic Downtown
401 South Main Street
Boerne, Texas 78006
830-816-BEAR
http://bearmoonbakery.com

Everything Skewered!

2010-07-20T22:22:00.010-04:00

Whether it's a popsicle, a corn dog, a candied apple or a shish kabob, we all enjoy eating something yummy off a stick. This method of eating or snacking reminds us of simpler times like being at a carnival or a street fair. Bringing us a carefree and youthful spirit, skewered food is a casual and fun way to present food at any gathering. I tried out this theme of "Everything Skewered" at a recent summer gathering. Being out on the patio in the warm air, cold skewered appetizers were refreshing while hot grilled skewered items were the perfect compliment to our Belgian wheat brews.

First thing to know about skewering food is that you can skewer ANYTHING! You are only limited by your imagination. You can skewer pickles, olives, tomatoes, beef, chicken, shrimp, fruit, cheese, and veggies-just to name a few. I only scratched the surface when it comes to ideas for a skewered feast. One question came to mind that inspired me to develop my skewered menu. What do I have right now in my kitchen that I could skewer? Fancy or casual, meat or vegetable, what could I put on a stick that everyone will love?

Easy. My first discovery was frozen hot dogs for which I had no buns. Perfect-I would slice the hot dogs into half inch discs, skewer and grill them serving with a mustard dipping sauce. By the way, eating hot dogs off a stick will probably thrill any kid sees these. For any grilling occasion, we tend to think of the typical hot dog and hamburger. To keep that tradition along with my skewed hot dogs, I went for a skewered mini burger, which turned out more like a meatball shape. To step up the skewered burger, I used a leaner choice of ground buffalo. To complete my hot skewered menu, I opted for an all pepper skewer including as many varieties of pepper as possible. For my cold appetizer skewers, I decided upon a fresh mozzarella, tomato and basil skewer along with a sweet and salty watermelon and prosciutto skewer. Check out my "Everything Skewered" menu and start to imagine all of the food that you can present on a skewer to bring a ton of fun to your next gathering.

Lizzy M.'s "Everything Skewered" Menu

Skewered Grilled Hot Dogs with Honey Mustard Dipping Sauce

1 pack hot dogs, sliced into 1/2 inch discs (Slice about 5-6 discs per dog)
1/2 cup spicy mustard
2 tsp honey

Directions:

1. Slide each hot dog disc onto wood or metal skewers poking through the skin side not through the middle. Place as many discs onto each skewer as you like but I like to do a hot dog's worth of discs on each skewer.

2. Mix the mustard and honey for a sweet and spicy dipping sauce for your grilled skewered hot dogs.

3. Grill hot dog skewers for about 6-8 minutes or until browned.

Barbecue Buffalo Meat Balls Skewers

1 lb. ground buffalo
1/2 yellow onion, grated
2 garlic cloves, grated
1 tbsp steak seasoning
1/2 cup barbecue sauce
1 tsp spicy mustard
1 tsp liquid smoke
Cooking spray

Directions:

1. With a hand grater or microplane, grate half of a yellow onion into a large mixing bowl. Then grate the garlic cloves into the bowl as well.

2. Mix all of the remaining ingredients into the bowl using 1/4 of the 1/2 cup of barbecue sauce. Set aside the remaining 1/4 cup to brush onto the buffalo balls before grilling. Incorporate all components well into the ground buffalo.

3. Form into small meat ball shapes and place onto skewers, about 4-5 meat balls per skewer. Brush each skewer with the remaining 1/4 cup of barbecue sauce. Place on a hot grill sprayed with cooking spray. Rotate every couple of minutes until browned and firm to touch. Serve with extra barbecue sauce

Every Pepper Under the Sun Skewers

1 orange bell pepper
1 yellow bell pepper
1 red bell pepper
1 green cubanelle pepper
1 red long Italian pepper
Extra virgin olive oil
Sea salt and freshly ground black pepper

Directions:

1. Clean and chop all peppers into a uniform squarish shape.

2. Place all peppers into a large mixing bowl and toss well with extra virgin olive oil, salt and pepper. 3. Skewer all the peppers alternating colors for a vibrant beautiful skewer of peppers. Grill for about 12 minutes, rotating every few minutes.

Tomato, Basil and Mozzarella Skewered Bites

1 pint large cherry or grape tomatoes
6-8oz. container of fresh mozzarella balls, cut in half
8-12 fresh basil leaves

Directions:

1. On a smaller skewer such as Bamboo forks or skewers, which you can find in the supermarket, poke first a half of the mozzarella ball topped with a small piece of basil. Then poke a cherry tomato on the bottom.

2. Continue until you have a plate full of these beautiful, tasty bites. Chill in the fridge until it is time to snack on these refreshing skewers.

Watermelon and Prosciutto Skewered Bites

Watermelon, cut into squarish shaped chunks
10-12 prosciutto slices, sliced from the deli very thin

Directions:

1. Top each watermelon square with a piece of prosciutto. The prosciutto can be cut into 3-4 bites per piece or as big or small as you would like.

2. With smaller Bamboo forks or skewers, poke the prosciutto topped watermelon squares and chill in the fridge until it is time to snack.

Enjoy coming up with new ideas of foods you can enjoy from a stick. Have a blast creating your very own "Everything Skewered" Menu!

Mirch Masala: Fine Indian Cuisine

2010-07-10T14:37:00.003-04:00

Last weekend I had the pleasure of dining at Mirch Masala Indian Cuisine, where dear friends of our family, Bayu and Kumar are cooks. My mother-in-law Polly met Bayu from Indonesia and Kumar, a chef from India, when she owned a restaurant in Wilmington, Delaware. Fellow restaurant owners, Bayu and Kumar ran a popular Indian restaurant in Wilmington called Panghat for years before they sadly lost their lease. With their common interests, Polly, Bayu and Kumar became good friends.When these two hard-working gentlemen fell on hard times, Polly insisted that they stay in her roomy townhouse until they got back on their feet, a kind offering that most would not even consider. To Polly's delight, she found Bayu and Kumar to be some of the best guests she ever had. They brought their love and talent for Indian and Indonesian cooking to Polly's kitchen, which had her dining on delicious samosas and other Indian dishes on a regular basis. Incredibly kind and helpful with anything that Polly needed, she was sad to see them go when the time came. Polly has stayed close with these two, always inviting them to our family gatherings and really trying to give them a family base here in the United States.

Last year, Bayu and Kumar were invited to my sister-in-law Jesse's wedding, in Seattle. They wanted to help, so they offered their culinary services for this "do-it-yourself" free-style kind of wedding. Polly had many wedding favors, wedding items, and cooking equipment to bring out West. Instead of shipping these items, Bayu and Kumar offered to drive them. With a car packed to the rim with wedding favors, baskets, dishes, pots, pans, ingredients and more, it took them 5 days to make the trek. With smiles on their faces they arrived, ready to cook their signature cuisine for the wedding weekend.

After sampling their delicious cooking last summer at the wedding, I definitely was looking forward to going to Mirsh Masala, the Indian restaurant where they currently cook in Bensalem, Pennsylvania. Recently, Jesse was back home in Philadelphia, so we all headed to the charming, authentic BYOB, Mirch Masala in Bensalem, twenty minutes from Philadelphia. As we entered, we were greeted with the warmest of greetings from both Bayu and Kumar, who were elated by our surprise visit. Reading the menus, we were so confused and uncertain of what to get because there were just so many delicious items. We ultimately asked Bayu if we could just do a tasting of the menu. He asked if we were brave enough to try spicy dishes, which we were, and we were quite delighted with what was served.

Bayu started us off with a sampler that included potato and chickpea samosas, vegetable fritters and spiced potato patties served with crispy rice crackers and a side of a tamarind chutney and a spicy green chutney. Then came the sizzling "Paneer Tikka-cubes of homemade cheese, marinated in a blend of spices, and baked in a tandoor clay oven". Brought out in a black cast iron dish, these cubes of cheese were bright red in color from the spices served with sizzled white onion and garnished with limes and cilantro. "Paneer Makhani-homemade Indian cheese cubes cooked in a creamy tomato sauce and lightly spiced" followed. The mild and slightly sweet tomato sauce enveloped the delicate bites of home made cheese. For the perfect vegetarian side dishes, we had the "Vegetable Jalfrezi-mixed vegetables cooked in fresh ginger and garlic then cooked with herbs and spices", as well as "Aloo Jeera-diced potatoes tempered with whole cumin, haldi and spices." Haldi or tumeric provides a burst of yellow-orange color with the unmistakable peppery, bitter flavor. So many spices are used in Indian cooking to balance out one another providing intense layers of flavor. Cumin, curry, coriander, ginger, cardamom, coriander, cinnamon, and fenugreek are just some of the spices used and combined in various ways to create this depth of seasoning in every Indian dish.

For our proteins, we sampled the "Chicken Korma-pieces of chicken cooked in mildly spiced cream sauce with fresh cilantro" and "Lamb Kadai-cubes of lamb tossed with spices, herbs, bell pepper and onions and then cooked in a Kadai (a thick, circular cooking vessel found commonly in Indian cuisine)". Both the chicken and the lamb were undeniably tender enhanced by a slight sweetness mixed with undertones of spicy heat. Our favorite component of the meal had to be the delicious Naan bread, a baked flatbread. We tried both the "Plain Naan-white flour dough mixed with milk butter baked in a Tandoor clay oven" and "Naan Chili Cheese-flour dough stuffed with shredded cheese, green chili, chopped onion and fresh coriander baked in a Tandoor clay oven". These breads were unbelievably soft, buttery with a hint of smokiness. If I had the capabilities to make bread this divine, then I would make it every single day. There were even more varieties of the Naan bread on the menu, which I would love to taste in the future.

Strongly influenced by religion, culture, and interactions from other cultures such as European and West Asian countries, Indian cuisine is diverse and can be found and enjoyed all over the world. If you are not familiar, then I urge you to taste the great flavors and dishes of Indian cuisine. Sample as many items as possible by ordering many dishes for the table sharing family-style, which is the way Indian food is intended to be eaten. When we try different cuisines from our own, we gain an appreciation and understanding of that culture. If you can't travel the world, then you can certainly travel the world with your palate by enjoying different cuisines offered right in your own home town. Enjoy something different. Enrich your life and your palate!

Thank you to Bayu and Kumar for their sincere kindness, big hearts, and cooking skills!

Mirch Masala
2088 Street Road
Bensalem, Pennsylvania 19020 215.633.9141
http://mirchmasalapa.com/

Proud to be an American, where at least I know I can grill!

2010-07-04T12:56:00.005-04:00

Today is the day where we, Americans, can celebrate the successes and bravery of our forefathers. We can hold our heads up high knowing how fortunate we are to live in this great country where we have so many freedoms. Today, we are proud; we are patriotic; we are one. We are one because today there is comfort in knowing that no matter who you are or what your background is you, like me, will be BARBECUING! Whether it is on a little cement patio in the city, a roof deck, a big green backyard, in the mountains or near the beach, we all will either be barbecuing, assisting the barbecue or grill master or simply partaking in the delicious barbecued feast.

Outside we grill, with cold beers and beverages, games-a-plenty, and the sounds of some good American music. We grill hamburgers, hot dogs, sausage, pork, ribs, chicken, lamb, vegetables, and fruit. Some keep it simple with the standard fair of hamburgers and hot dogs, while some take pride in their barbecue skills by slow-cooking racks of sweet and spicy baby back ribs. We eat grilled corn or kabobs mixed with beef, chicken, peppers, onions and tomatoes. Guests bring side dishes and salads to offer or someone is inside finishing up the potato salad, pasta salad, corn salad or baked beans. We snack on chips and dips and cheese and crackers while we wait to indulge in our fine American cuisine. We feast and we feast and end our meal with a good old American blueberry pie, a strawberry shortcake, an ice cream sandwich or an icy pop. Then we find our way to a place in our town or city where we can relive the power, the excitement and fear that our forefathers must have felt during the American Revolution, by watching an explosive firework display. We all look up into the sky in awe, hearts pounding with every loud boom, tears in our eyes from the rockets red glare and the emotion of it all. At the end of this glorious day, we will reflect upon our nation and all of its qualities, the good and the bad. Even with our many flaws, today on Independence Day, we are grateful and joyous because we are Americans.

Today, I will be grilling and celebrating my freedoms on my patio. On the menu, we will have grilled meatball skewers half made with beef and the other with buffalo. Skewers stacked with every kind and color pepper under the sun will grace our grill, while we snack on mini skewers of tomato, fresh mozzarella, and basil and watermelon and prosciutto. A spinach, herb, and feta pesto orzo salad with go along side as well as some yummy kettle-cooked chips from Gramercy, Louisiana. Today, enjoy celebrating your American freedoms and grill something good!

HAPPY 4TH OF JULY!

2010-07-01T10:52:00.001-04:00

Vetri, the Best Italian Restaurant in Philadelphia
Chef and owner, Marc Vetri, takes classic Italian cuisine and gives it a modern spin using the freshest seasonal ingredients available at Vetri in Philadelphia.
Read More

Mediterranean Tuna Salad

2010-06-26T19:30:00.005-04:00

I have never been much into eating tuna salad, maybe from time to time but never something that I would crave. Thinking of tuna salad, I generally picture dried out tuna from one of those Chicken of the Sea pouches doused in mayo and not much else. I made my own occasionally, usually when I was going on healthy eating initiatives, never considering tuna salad to actually be something delicious. Recently, on one of my many regular trips to Whole Foods, I was starved and wanted something quick but healthy from their prepared foods. There were pre-made sandwiches with lots of bread, which looked good but I wanted to keep it light. Different kinds of chicken salads were displayed along with tuna salads. After almost giving up, I noticed a tuna salad with kalamata olives. Anytime I see something with olives in it, I will certainly give it another look. Upon careful examination, this tuna salad, a Mediterranean tuna salad, had not only olives but also artichoke hearts-now they were speaking my language. I was on my way with a container of Mediterranean Tuna Salad, whole wheat pita bread and whatever else I got suckered into buying just from being in Whole Foods!

After getting home and putting my things away, I indulged in this delicious, perfectly seasoned tuna salad using wedges of the pita bread to scoop it up. Now, getting food on the go and picking up lunch is not really my style; I always prefer to make things myself. With this in mind, I was determined to recreate Whole Foods' Mediterranean Tuna Salad. This turned out not to be a problem since the recipe is easily found on their website. There were even more ingredients than I imagined and feel free to check the Whole Foods recipe out at http://www.wholefoodsmarket.com/recipes/670. Their recipe is excellent but I like to add my own spin and simplify. Check out my spin on this delicious, refreshing and healthy summer salad.

Lizzy M.'s Mediterranean Tuna Salad

1 can of albacore tuna, drained
1/2 cup frozen artichoke hearts, thawed and roughly chopped
1/4 cup Kalamata olives (Greek olives), roughly chopped
1 quarter of a small red onion, diced
1/4 cup red bell pepper, diced
Juice of half of a lemon
Zest of half of a lemon
1 tbsp extra virgin olive oil
1/2 cup fat free plain Greek yogurt (can also use sour cream or mayo)
3-4 basil leaves, torn or sliced thin
1/4 cup fresh parsley, chopped
1 tsp dried or fresh oregano
1/2 tsp garlic powder
Sea salt
Freshly ground black pepper

Directions:

1. After draining the tuna well, set aside. Chop all ingredients and place in a mixing bowl.

2. Mix all ingredients together well. Taste here and add any seasoning if you so desire. If you prefer a creamier texture, then add more yogurt and/or olive oil.

3. Serve cold over a bed of greens with wedges of toasted or warmed pita bread or any other kind of bread that you like.

I hope you enjoy this simple, refreshing and healthy recipe that makes tuna salad much more than just tuna salad.

Thai Turkey Burgers

2010-06-12T17:18:00.009-04:00

As we approach the official summer, the weather gets warmer and warmer allowing for more and more nights spent relaxing and grilling outdoors. When one think of grilling, the usual suspects come to mind like hamburgers, hot dogs, and chicken. While those staples of grilling certainly get put on the menu once and a while in the summer, I love to get creative with the classics and mix things up a bit. I also try to eat a healthy diet. Although I go for an all-beef burger once and a while, we try to change it up with 99% fat free ground turkey. With the right flavors, a low fat turkey burger can be just as delicious and interesting. In fact, I think turkey gives way to more of a blank slate in order to make any number of styles of burgers. There are no limits to what you can do...Greek burgers, Mexican Burgers, Italian Burgers or, maybe, Asian Burgers.

On a recent grilling night, I opted to pull out the ground turkey and create a Thai version of a turkey burger. With ginger, lime, cilantro, and soy sauce on hand, I knew I could pull it off. I decided to add spicy mayo, avocado, and a cabbage and cucumber slaw to complete this dish. If you like Asian flavors, then I recommend keeping things like fresh ginger, soy sauce, rice wine vinegar, and Asian chili sauce on hand. You can keep fresh ginger in your freezer wrapped in plastic wrap or in a plastic bag. Whenever you are ready for the ginger, take the edge of a spoon to scrape off the brown skin before you use the ginger. Using a zester or microplane to grate the ginger is the best way to get a small amount of ginger well distributed throughout whatever it is you are cooking. Your family and friends will love to try something different, so give your grilled dinners a creative spin to give your guests something to talk about.

Lizzy M.'s Thai Turkey Burgers

1/2 lb 99% fat free ground turkey (My recipe is based on two servings. Use 1/4 lb. per person.)
2 tbsp Tamari (dark soy sauce)
1 tsp spicy mustard
1 tbsp ginger, grated
1 garlic clove, grated
1 tbsp red onion, diced small
1 tbsp cilantro
Sea salt
Freshly ground black pepper
Zest of half of a lime
Half of an avocado, mashed

Spicy Sauce

1/2 cup light sour cream or non-fat plain Greek yogurt
1/2 tsp Asian chili sauce
1 tbsp rice wine vinegar
Splash of Worcestershire sauce
1 tsp smoked paprika
Sea salt

Cabbage and Cucumber Slaw

1 cup green cabbage, sliced thin or shredded
1/2 cup cucumber, sliced in thin long sticks
1/4 of a red onion, sliced thin
1 green onion, diced
2 tbsp cilantro, chopped
Zest from the other half of lime
Juice from half of the lime
1/4 cup rice wine vinegar
Sea salt
Freshly ground black pepper

Directions:

1. Prepare the slaw first by chopping all ingredients, cabbage, cucumber, onions, and cilantro. Mix these ingredients with the lime zest, lime juice, vinegar, salt and pepper. Refrigerate until ready to use.

2. Prepare the spicy sauce by mixing all ingredients well and refrigerating. Feel free to add more chili sauce and/or smoked paprika to add more spice. If you want less spice, then add more sour cream or yogurt to cut the spice a bit.

3. In a large bowl, add all of the ingredients except for the ground turkey. Mix these ingredients well before adding the ground turkey. Once the ground turkey is added incorporate the saucy mixture well with turkey. Form round patties to make the burgers.

4. On a hot outdoor grill or indoor grill pan, cook the turkey burgers for about 5 minutes on each side or until firm to touch. You need to make sure the turkey is cooked all the way through. One way to do this is to allow for the burgers to rest under some aluminum foil for about 4-5 minutes before eating.

5. Take and mashed avocado and add a dash of salt. Mix well. On each hamburger bun, spread the avocado on the bottom of the bun. Place the hot turkey burger on top of the avocado. Next, add a generous dollop of the spicy sauce and pile the slaw right on top. Place the top bun over the slaw and serve. Serve the extra slaw on the side of the burger.

Get out and get grilling. Try new recipes and ideas that will be healthful and flavorful for you and your family. Turkey makes for the perfect canvas to create any kind of burger, so why not try a Thai Turkey Burger!

Vetri Ristorante

2010-06-06T13:20:00.030-04:00

Of all the amazing and highly-rated restaurants that I have visited in places like New Orleans, Philadelphia, New York, Chicago, Florence and Beijing, I have yet to find a restaurant, where every single bite that I took during my meal was a clear definition of what I hope for my heaven to be like (or taste like). That is until May 26, 2010. For my 3rd wedding anniversary with my husband, we decided to take our celebration to the highly-acclaimed, Vetri Ristorante, located just east of Broad Street in Center City Philadelphia. Knowing how challenging it is to get a reservation in chef and owner, Marc Vetri's intimate 40-seat trattoria, we called well in advance, and still only had the option for either a six o'clock or nine o'clock seating. We opted for the early reservation to leave plenty of time for a relaxing meal and after dinner drinks. With much anticipation of this special dinner, I found myself studying Vetri's website. At first glance, even my adventurous palate was a bit intimidated by this menu but the more I studied the more I realized that I actually wanted to try everything.

After rushing to get ready for dinner after work, we hopped a cab to Center City on a hot and sunny Wednesday evening. I decided that we should exit the cab early to avoid traffic and death, walking the rest of the way. We made it to 13th and Spruce Streets finding the humble little wooden Vetri sign in front of what appears to be a traditional Center City town home. Walking into the entryway, we were immediately greeted and brought to our perfect little table for two right by the large front window-a pretty good score being that only 2 tables in this 40-seat restaurant are near the windows. This was just icing on the cake because any seat in Vetri would have been just as good. I felt as though we were entering someone's lovely home with all-wood floors, a decor of rustic elegance, and the smell of fresh Italian cooking from the kitchen.

As we got comfortable at our white linen covered table, we quickly found a Barbera red wine to order. Just as soon as the freshly-baked, out-of-this world bread arrived, an Italian white bread and a Focaccia variety, served with a bowl of olives and olive oil, our superb Italian red filled our wine glasses. After a few gulps of delicious wine, my husband and I turned our full attention to the beautiful menu with a cover made of wood just like the sign out front. We picked out our appetizers and ordered 3 varieties of pasta. The waiter mentioned that we could order half portions of the pastas in order to sample as many as possible. Marc Vetri offers a menu of classic Italian cuisine inspired by fresh, seasonal ingredients married with simplicity and elegance, which comes together as a work of art. Starting out by cooking in South Philadelphia with his Sicilian family, Marc Vetri's culinary experiences took him to California, New York, and likely his most valued experience, Bergamo, Italy. In 1998, Vetri, following his dream to open his very own restaurant, found the perfect place on Spruce Street in Philadelphia, which was once the location of Philadelphia's top restaurant, Le Bec Fin. 12 years later, Vetri remains not only one of the top restaurants in Philadelphia but also one of the top Italian restaurants in America. "Possibly the best Italian restaurant on the East Coast" is what Mario Batali said of Vetri. With all of this hype, I wondered if my dinner at Vetri would live up to these high expectations or if I would be disappointed.

Our meal began with the "Foie Gras Pastrami with Fruit Mustard" and the "Artichoke Salad with Arugula and Parmesan". The foie gras pastrami, sinfully decadent, melted in your mouth like butter while the richness was cut by the sweet fruit mustard. The artichoke in the artichoke salad, cut in thin long slices, maintained a bite as if al dente and was dressed ever so lightly to highlight the flavor of the artichoke, the peppery bite from the arugula and the sharp nuttiness of the shaved Parmesan. After the surprises of flavor and textures from our first course, we knew this dinner would just keep getting better and better. And it did.

Our second course included a dish that may be the dish that I would request if I knew it was my last meal on this earth. Heaven on a plate, an appetizer that could spread world peace is none other than the "Spinach Gnocchi with Shaved Ricotta and Brown Butter". These gnocchi were unlike any I have ever had. Large, fluffy, soft pillows of flavor dance in your mouth as you taste one of these. It is as if Vetri met up with Paula Deen for a minute and she told him-more butter please. Well, he listened and butter, that is-brown butter (and plenty of it) makes the already phenomenal gnocchi into something orgasmic. I kid you not-I am thinking about his gnocchi right now and could almost bring myself to go to Vetri this weekend and order nothing else but the spinach gnocchi.

With all of the magnificence of the spinach gnocchi, there are still four more courses that deserve much attention. Also with our second course came the "Tempura Soft Shell Crab with Bitter Greens Slaw and Red Pepper Cream", an exemplary and perfectly fried soft shell crab, which was enhanced by maintaining the freshness of the crab without overpowering it with too much tempura. The red pepper cream added the perfect sweetness and tartness to compliment the rich crab and bitter greens. Each bite of the soft shell crab had the ideal ratio of crispness on the outside with a juicy burst of flavor on the inside. After the gnocchi and the soft shell crab, we were getting a little bit full but had to suck it up for three simply sublime half courses of house made pastas.

Our three pasta dishes arrived at the same time but my first bite was from the "Fazzoletti with Duck Ragu and Gaeta Olives". The Fazzoletti, rectangular sheets of pasta, similar to the shape of a Lasagna, constisted of just the right thickness to hold the saucy duck ragu. Incredibly tender and succulent pieces of duck almost melted in with the sauce, pasta and fresh Parmesan, while the bold Gaeta olives, small oval black Italian olives, infused a surge of salty, tart flavor.

The next bite was from the delicate dish of "Pea and Robiola Agnolotti with House Cured Prosciutto". The best part about this dish for me was that I forgot the ingredients that were in it, so with each bite my palate was exploring these flavors trying to pinpoint what they were. Notes of sweetness and nuttiness came from the peas and Robiola, a soft-ripened Italian cheese, as the buttery tenderness from the Agnolotti, a form of Ravioli seen in the Piedmont Region of Italy, brought a luxuriousness all enhanced by the salty bite of the house-cured prosciutto.

The final pasta of the evening was the "Ramp Ravioli with Ricotta and Lemon Zest". These Ravioli, firmer and more defined than the Agnolotti, were stuffed with ramp, a kind of seasonal spring onion, along with the creamy ricotta cheese. The ravioli was garnished with a garlicky-onion infused oil and lemon zest making this pasta a savory masterpiece.

After this feast, we had to forgo the dessert although we felt a bit guilty being at this divine restaurant and not partaking in dessert. There is always next time and for me there must be a next time. Next time at Vetri, if I don't go for the chef's tasting, which can either be a 5 course or a 7 course feast, then I will certainly be ordering a full portion of Spinach Gnocchi and dessert! If you plan to be in the Philadelphia area or live in the area, then I can recommend with out a doubt of uncertainty that you will have one of the most memorable meals to date at Vetri.

Vetri
1312 Spruce Street
Philadelphia, PA 19107
215-732-3478
www.vetriristorante.com

Fish Tacos with Cabbage Slaw and Spicy Mayo

2010-05-30T17:14:00.012-04:00

A couple of years ago, at our local watering hole, a new chef, Shiobahn Allgood, took over the kitchen and provided an excellent menu featuring the flavors of Baja, Mexico. My favorite dish that she made was her Baja Fish Tacos, 2-3 strips of lightly fried fish, a cabbage slaw with a spicy chipotle mayo sauce all piled into a small soft white tortilla. I don't think I had ever had a fish taco until I tried these. I had seen fish tacos on menus and heard of people liking them but never knew what all the fuss was about until I partook in this fresh and flavorful dish. The chef that I will always remember for her amazingly tasty and spicy fish tacos left our local watering hole to participate in the reality show, "Hell's Kitchen". Season 7 premieres tomorrow, Tuesday, June 1, at 8/7 Central on Fox, and I can't wait to cheer on this talented chef, who introduced me to delicious Baja cuisine.

Since her departure, I have tried my hand at my own fish taco recipe, which with I have been very satisfied. If you are looking for a healthful meal that is still tons of fun to eat and enjoy with friends and family, then look no further than fish tacos!

Lizzy M.'s Fish Tacos with Cabbage Slaw and Spicy Mayo

Cod, Mahi Mahi or Halibut, 3-4 oz. per person (Choose any sturdy white fish that you like or that is on sale when you visit your fish counter.)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 cup Panko bread crumbs
1/2 cup Flour
1 tbsp smoked Paprika
Juice of one lime
Flour tortillas (Whole wheat or whatever kind of soft tortilla you like is fine.)

Cabbage Slaw

3 cups green cabbage, sliced thin
Small red onion, sliced thin
1 green onion, sliced thin
1/2 cup cilantro, chopped
Zest of lime (Use the zest of this lime and then use the lime juice for the fish.)
1/2 cup rice wine vinegar
Sea salt
Freshly ground black pepper

Spicy Sour Cream Mayo

1/2 cup light sour cream or light plain Greek yogurt
1/4 cup light mayo
1 tsp Chinese chili sauce
Splash of Worstershire sauce
Splash of rice wine vinegar
1/2 tbsp smoked paprika
Sea salt

Directions:

1. Prepare slaw. Add sliced cabbage, red onion, green onion, cilantro, vinegar, lime zest, salt and pepper. Mix well and cover. Place in the refrigerator for at least an hour. Can also make the slaw the day before.

2. Prepare spicy sour cream mayo. Mix sour cream, mayo, chili sauce, worcestershire sauce, vinegar, smoked paprika and a dash of salt to taste. Mix well. Add more chili sauce and smoked paprika if you like it super spicy. If it is too spicy for you, then add more sour cream to bring down the heat. Store covered in the fridge until you are ready to use it.

3. Prepare the fish immediately before eating. Start by drizzling the fish with extra virgin olive oil and the juice of a lime. Season the fish with sea salt and freshly ground black pepper. Next, mix the flour, panko bread crumbs and smoked paprika on a dish. Dredge the seasoned fish in the breading mixture for a light coating on the fish.

4. In large heated pan, drizzle extra virgin olive oil. Once heated through, add the breaded fish to the pan and cook on each side for about 3 minutes. The cooking time will vary depending upon the thickness and sturdiness of the fish. 3 minutes on each side is more for a thinner cod than a thick halibut. Use your best judgment and don't overcook the fish!

5. Serve by placing a flour tortilla on a plate and spreading the tortilla with the spicy sour cream mayo mixture. Break up the fish into large chunks and place in the tortilla with a pile of cabbage slaw on top. Serve with extra spicy sour cream and enjoy!

I hope you will try this recipe inspired by the former chef from our local Philadelphia spot. To see her in action and more of her Baja cooking style, check out Shiobahn Allgood tomorrow night (Tuesday, June 1st) on the premiere of Hell's Kitchen, Season 7 at 8/7 Central on Fox.

Paesano's: Home of the Modern Hoagie

2010-05-20T20:41:00.006-04:00

In the middle of an unassuming block of West Girard Avenue on the border of the Northern Liberties and Fishtown sections of Philadelphia, you will find a quaint town home with a red awning, which is actually the best new hoagie shop around, Paesano's. After a lovely stroll through the farmer's market at the Piazza at Schmitz, a newer condominium community that surrounds a giant open square, friends of my husband I brought us a few blocks over to partake in what they said was their "new favorite hoagie in Philadelphia". After that bold statement, we were more than intrigued.

As we approached this clean little sandwich shop with outdoor seating and a line to get to the counter, I knew this was going to be good. Paesano's menu is written in chalk on a board above the counter, which we studied for a bit before deciding on the "Daddy Wad-an Italian hoagie with sharp provolone, arugula, tomato, onions, and sweet and hot peppers". High-quality, thick slices of ham, salami, mortadella and sharp provolone provide the perfect mixture of spiciness, nuttiness, and saltiness. The heaviness of the Italian meats and cheese is cut with the peppery bite of arugula, sweet tomato slices, and tangy sweet and hot peppers all piled into a soft-on-the-inside but crispy-on-the-outside sesame-seeded hoagie roll.

With the fresh creativity of this sandwich menu, I know I will return to try some more of Paesano's hoagie creations. The "Daddy Wad" is just the beginning as the menu brings meaty items like the "Paesano-beef brisket, provolone, roasted tomato and horseradish mayo with a fried egg", or the "Arista-whole roasted suckling pig, broccoli rabe, Italian longhots, Jus, and provolone cheese". With a new spin a hot dog that will have you spinning, try the "Tuscan Tony-all beef dog with sopressata, bolognese (meat sauce), provolone and Italian longhots". There is no shortage of variety at Paesano's with items like the "Diavlo-spicy chicken with salami, roasted tomato, provolone and broccoli rabe", the "Gustaio-roasted lamb sausage with sun-dried cherry, mustarda, Gorgonzola and fennel", or the "Zawzeech-sweet Italian sausage, caramelized peppers and onions, and sharp provolone".

For something on the lighter side, go for the "Tuna Italiano-tuna salad with hard-cooked egg, green olives and roasted tomato". Vegetarian items include the "Panelle-Sicilian chic pea pancake with roasted tomato, fennel and Godzuki sauce (sour cream, lemon, garlic, rosemary and hot sauce)" or the "Giardina-roasted eggplant with fennel, peppers, fresh mozzarella and basil pesto". After checking out this menu thoroughly, I am ready to head back and order a Panelle today! The chefs and owners of Paesano's also own the lovely BYOB across the street called Modo Mio, another must-try restaurant in the Philadelphia area offering a unique yet authentic Italian menu. Head to the edge of Northern Liberties and Fishtown for a modern twist on the classic hoagie.

Paesano's
152 West Girard Avenue
Philadelphia, PA 19123
267-886-9556
http://modomiorestaurant.com/paesanos_girard_ave_location

Guacamole and Pico de Gallo

2010-05-10T17:55:00.007-04:00

Last Wednesday sneaked up on me, and I almost forgot the importance of it until my husband mentioned something about saving the avocados for Wednesday. Of course, it would be Cinco de Mayo, one of those holidays that I gladly embrace in order to partake in the delicious cuisine and libations from the beautiful country of Mexico. All dinner and meal plans for the week were altered to accommodate a Mexican feast on Wednesday. Being just my husband and I, I didn't go too crazy but certainly managed to whip up some fresh guacamole and pico de gallo. For our entree, we decided on lime and cilantro-marinated grilled chicken fajitas and chili-cumin grilled corn.

My favorite component to this meal is by far the guacamole. Nothing satisfies on a warm evening sitting outdoors sipping on a Corona more than the indulgence of the creamy, tangy goodness of homemade guacamole. When it comes making guacamole, keep it simple and keep it fresh. The same goes for the pico de gallo. Sure you can buy those jarred salsas and save plenty of time but it does not do the trick like pico de gallo, which is more of a condiment made from tomatoes, onions, spices and lemon or lime. Nothing captures the freshness of the produce of the spring and summer seasons than a bowl full of freshly-made pico de gallo. You can make these snacks for your friends and family in no time. Be sure to make enough because from my experience these snacks go quickly.

Lizzy M.s' Guacamole

2-3 avocados (Use one avocado for two people but for a more generous serving use one avocado per person.)
Sea salt
Juice of half of a lime
1 tbsp cilantro, chopped
1 tbsp red onion, minced
1 Roma tomato or small tomato, chopped

Directions:

1. Chop the cilantro, onion and tomato; and add to a mixing bowl.

2. To open the avocado, slice carefully down the middle of the avocado until you hit the core. Slice around the core until the avocado opens into two halves. The core usually falls out easily. If it is hard to get out, then use a knife to poke the core, and carefully pull the core out away from you. Next, with a spoon scoop out the avocado from each half into the bowl.

3. Add lime juice and salt, and begin to crush the avocado into the other ingredients until you reach a dip like consistency.

4. Serve and eat immediately with tortilla chips. Avocados can brown quickly. The use of lime juice can slow down the browning slightly, but you still want to prepare this snack just before eating.

Lizzy M.'s Pico de Gallo

4-5 Roma tomatoes, chopped (Use whatever tomato you have but the small Roma tomatoes work perfectly. Judge how many tomatoes to use depending upon the size of the tomatoes and how many people you are serving.)
1 small red onion, chopped
1 jalapeno, diced (Remove the seeds and ribs of the pepper.)
1/2 cup cilantro, chopped
1/2 garlic clove, minced or grated
Sea salt
Freshly ground black pepper
1 tsp lime zest
1 tsp lemon zest
Juice of one lime
1 tbsp apple cider vinegar or red wine vinegar

Directions:

1. First chop the tomatoes, onion, cilantro, and pepper. Add to a bowl. Also, use a hand grater to grate the garlic directly into the bowl.

2. Next, add the salt, black pepper, lime and lemon zest, lime juice, and vinegar. Stir well.

3. Let the pico de gallo sit in the fridge for about 30 minutes to an hour for the flavors to marry.

4. Taste the pico de gallo at this point. Add more salt or lime if needed. Serve with guacamole and tortilla chips.

Guacamole and pico de gallo are always a crowd-pleaser. Invite your friends and family over to enjoy an outdoor happy hour complete with Mexican beer like Corona or Sol and Margaritas! Happy belated Cinco de Mayo!

Spring Pasta Dishes

2010-04-30T19:17:00.012-04:00

No matter what time of year it is, I still crave a delicious, satisfying pasta dinner. Once the cold weather passes and the warmer air arrives, those heavy pasta dishes need a lighter and fresher spin. I tend to cook a pasta dinner once a week, always a great go-to meal when the week is busy but you still want a comforting yet healthy, home-cooked dinner. Whole wheat pasta is a staple in my kitchen, usually of a spaghetti, penne, rotelle, rotini or orzo variety. Changing from regular pasta to whole wheat is a great way to add more fiber and protein to you diet, and basically give you more bang for your buck making you feel full faster.

My first pasta recipe is based on a dish I ate often while living and working in Torino, Italy during the 2006 Winter Olympics. Called "Rainbow Pizza" in English, this pizza seemed to be a regular on many menus in Torino and Milan. The combination of ingredients is so flavorful and colorful. The pizza dough is baked and drizzled with olive oil and freshly shaved Parmigiano Reggiano. Just as the pie comes out of the oven, it is covered in fresh arugula and ribbons of prosciutto. After working a long day at the International Broadcast Center dressing the broadcasters of NBC for the programming of the Winter Olympics, my friend and I would head to a little restaurant around the corner from the Media Village and indulge in a bottle of house wine and "Rainbow Pizza". So, the first recipe is a spin on that pizza but with pasta. The whole wheat Rotelle gives the dish a slight bite and coats well in the garlicky olive oil sauteed red onion and tomatoes.

The second recipe came about from one of those nights when there really isn't many ingredients to work with; and you just don't feel like going to the store. After a busy day, nothing helps me unwind more than cooking a yummy meal and enjoying it with my husband. With not many fresh ingredients on hand, I turned to frozen copped spinach, frozen chicken breast, and of course, pasta. This dish turned out to be warm and delightfully comforting-the perfect remedy after a long day.

Lizzy M.'s Rainbow Pasta

Extra virgin olive oil
1/2 red onion, sliced thin
2-3 plum tomatoes, quartered
Sea salt and freshly ground black pepper
2 cloves garlic, minced or grated
1 lemon wedge
2-3 cups fresh arugula (about 1 cup per person)
4 slices prosciutto, cut into long, thin ribbons (about 2 slices per person)
Freshly shaved Parmigiano Reggiano or Pecorino Romano
Whole Wheat Rotelle Pasta or any pasta you like

Directions:

1. Prepare pasta according to directions.

2. While the pasta cooks, in a large saute pan, heat a drizzle of extra virgin olive oil over medium heat. Add sliced red onions, salt and pepper, and saute for about minutes or until caramelized.

3. Next add the quartered tomatoes and saute for 2-3 minutes. After the 2-3 minutes, turn the heat to low, then add the garlic and a squeeze of the lemon wedge. Saute on low for another 2-3 minutes.

4. Remove the pasta from the heat into a large bowl and let cool to room temperature for a few minutes. Toss the pasta with the sauteed onions, tomatoes, and garlic, fresh arugula and prosciutto. Serve the pasta with a drizzle of extra virgin olive oil and freshly shaved Parmigiano Reggiano or Pecorino Romano cheese.

Lizzy M.'s Lemon Chicken and Spinach Florentine Pasta

Extra virgin olive oil
1 boneless, skinless chicken breast (1 chicken breast will serve 2-3)
Sea salt and freshly ground black pepper
1 tsp garlic powder
4-5 thin slices of lemon
1/2 medium red onion, chopped small
2 garlic cloves, minced or grated
2 cups frozen chopped spinach, thawed
1/2 cup light sour cream
1/4 cup cream (You can also milk, fat free half and half-whatever you have.)
1/2 tsp nutmeg
Lemon zest
Freshly grated Parmigiano Reggiano
Whole Wheat Spaghetti (any long pasta will do- Fettuccine or Linguine)

Directions:

1. Cook pasta according to package's directions.

2. While the pasta cooks, season the chicken breast with sea salt, freshly ground black pepper, garlic powder and olive oil.

3. In a large saute pan, heat a drizzle of extra virgin olive oil. Once heated, add the seasoned chicken breast and lemon slices. Saute for about 5-7 minutes on the first side, then turn over and saute for another 5-7 minutes. Transfer to a plate and cover with aluminum foil to rest. Transfer the lemon slices to use as garnish for the pasta.

4. After the chicken rests for about 5 minutes, on a cutting board slice the chicken until it is almost shredded.

5. In the same large saute pan, add a small amount of olive oil and heat. Add the red onions and saute for about 4-5 minutes or until caramelized. Next, add the sliced chicken and garlic. Allow to cook over medium heat for about 5 minutes.

6. Add the spinach, sour cream, cream, nutmeg, and lemon zest. Cook the ingredients on medium to low heat until it becomes a creamy sauce. Turn the heat off of the sauce. Then, add the pasta into the saute pan and toss until well-coated in the spinach and chicken sauce.

7. Serve the pasta garnished with freshly grated Parmigiano Reggiano cheese and lemon slices.

I hope you will enjoy these spring-time pasta recipes. Never be afraid to pull things out of the freezer and throw something together. It is almost like a challenge. Try to make something out of very little and see what delicious dinners you can create! Happy Spring!

Rouge, a New American Bistro

2010-04-26T17:14:00.006-04:00

Walking down 18th Street in Center City Philadelphia, you will find a lovely block between Walnut and Locust Streets across from Rittenhouse Square Park that is reminiscent of the side-walk bistros in Europe. Recently when my mother was in town, on a sunny April day as the pink and white cherry blossoms were in full bloom, we ended up at this very spot noticing the park side restaurants' outdoor seating filled with diners enjoying afternoon refreshments. With one look at the New American Bistro, Rouge, we were sold. The doors across the front of the restaurant were all wide opened, so you could sit inside and still feel like you were outside. After our intense shopping spree, we were in need of a delicious snack and cool beverage.

Parched and hungry, we studied the menu and quickly decided on sharing "The Rouge Burger-on a Challah roll with caramelized onions, Gruyere cheese and and Pommes Frites", that is until we saw an elaborate cheese plate on the watiress' tray heading to the diners behind us. We immediately said-we must have that cheese plate! Our drink order of two glasses of a crisp, dry white wine came quickly. We chatted and enjoyed our refreshing vino in the warm sunshine overlooking the gorgeous park. The cheese plate arrived and was truly a work of art. On a large, round marble cheese board perfectly portioned samples of Bleu, Gorgonzola, Brie, and Goat cheese, fig preserves and quince spread, and a stack of fresh baked fruit and nut bread surrounded a heaping mound of berries, grapes and green apple sitting on a bed of spiced cashews.

We savored each and every bite of this artful cheese masterpiece. I can't wait to get back to Rouge to further explore their menu. If you are in Center City Philadelphia, then I highly recommend an outdoor snack break at Rouge. Order the cheese plate and wine and you just may feel as though you have been transported to France. For a taste of Paris this spring, visit Rouge on Rittenhouse Square.

Rouge
205 South 18th Street
Philadelphia, PA 19130
215.732.6622
http://www.rouge98.com

Stuffed Artichokes: One Method, Two Recipes

2010-04-24T11:31:00.014-04:00

Of all the seasonal fruits and vegetables, I most look forward to seeing beautiful, large green artichokes in the produce section when spring comes. This year, artichokes were nowhere to be found, except for little, brown shriveled chokes up until about two weeks ago. Usually, I hope to see artichokes in the stores around Easter time, but this year I had to wait a bit longer. In my family, eating stuffed artichokes in the springtime, especially on or around Easter, is tradition. I always recall one of our family's Easter celebrations at my grandparents' house in 1986, likely because there was a fabulous VHS recording of the festivities with my dad's cumbersomely large video cam with a shoulder bag included. My grandfather was busy making his stuffed artichokes while my grandmother was stirring her crawfish etouffe. My dad asked my grandmother on video what we were eating for dinner, and she announced in the most colorful of New Orleans accents, "Crawfish Etouffe and Stuffed Awtichokes!" My Paw Paw (my grandfather) allowed my sister to sample an artichoke leaf. After my 8 year old sis properly ate the yummy bite, she and my Paw Paw raised their hands in an Italian hand gesture expressing their satisfaction of the goodness of that artichoke along with sounds of "Mmmmmmm".

Stuffing an artichoke properly is somewhat of an art form and can be as extravagant or as simple as the artist chooses. I tend to carry on the traditions that my grandfather and father have taught me over the years, which I believe to be the very best and most delicious method. Not only were stuffed artichokes big in my family, but they are also a staple of Italian cuisine in New Orleans. You can find stuffed artichokes on many New Orleans menus at both traditional New Orleans restaurants and Italian restaurants. Living in Philadelphia, I don't think I have ever seen a stuffed artichoke on any menu and don't really know anyone who is familiar with eating this dish. My husband never even knew about such a thing until he met me, and now he is my number one fan of my stuffed artichokes. There is something special about making this dish with someone and sharing in the delightful outcome. When visiting my foodie/catering queen/cook sister-in-law in Seattle one spring, we visited Pike's Place Market, where we found a gorgeous selection of artichokes. She had never had or made a stuffed artichoke, so we decided to make an evening of it with plenty of wine. The artichoke was a success and a wonderful bonding experience with my sis-in-law. Although making this dish can be fairly simple and easy to do alone, I say make it an evening with someone special.

Since spring is the season for the best artichokes, I suggest planning your artichoke night in the near future to partake in the best of the crop. Look for weighty, large, green chokes with the leaves tight to the bulb. If the leaves are separating from the bulb and the artichoke is light, then it is likely not fresh. If you own a pressure cooker, then that is the best cooking vessel for the artichoke, however a large boiling pot will do just fine too. For my traditional stuffed artichoke, a variety of Italian cheeses are needed, as well as fresh lemon, garlic and bread crumbs. I like to use a mix of Parmigiano Reggiano, Pecorino Romano, Provolone, and Mozzarella cheeses. You can use one or two of these or all of these. Don't feel like you can't go through with this recipe without every one of these cheeses. You can make a delicious stuffed artichoke with just a shredded mozzarella cheese and sprinkle Parmesan cheese. My first recipe below is my preferred traditional method and the second recipe will give you an idea of how easy it is to change up the recipe and make it your own.

Lizzy M.'s Traditional Stuffed "Awtichoke"

1 artichoke, washed and trimmed (1 artichoke can feed 2-3 people.)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 tbsp Italian seasoning
1 whole lemon
2 garlic cloves, cut into large, thin slices
2-3 oz. Parmigiano Reggiano cheese, broken into small pieces
2-3 oz. Pecorino Romano cheese, cut into small, thin slices
2-3 oz. Provolone cheese, cut into small, thin slices
1/3 cup shredded mozzarella (You can also use a block of mozzarella cut into thin slices-whatever you have.)
1/2 cup Italian bread crumbs

Directions:

1. Start by preparing the artichoke by cutting off the stem. Cut off the very end of the stem, which is usually brownish and throw out, but reserve the rest of the stem. Next, turn the choke on its side and hold with a good grip. With a sharp knife, cut off the top 1/4 inch of the choke. This will remove many of the sharp, pointy edges in the middle of the choke. After that, with kitchen scissors, starting at the bottom of the choke, trim off the remaining pointy tips of each artichoke leaf. Just cut off the sharp tip, leaving most of the leaf in tact for stuffing.

2. Once trimmed, place the choke under cool running water, while gently loosening the artichoke leaves by pulling them outward from the center. This will allow the water to clean the choke on the inside, also making the leaves easier to stuff. Alternatively, you can wash the choke by placing it upside down in a deep bowl, pot or clean sink of water. Move the choke up and down in the water, so the water can remove any dirt in the choke. Dry the choke and get ready to stuff! If you don't plan to stuff it immediately, then place in a bowl of water with lemon juice or a vitamin C tablet, so the artichoke won't turn brown.

3. On a large plate, place your choke to begin stuffing. First, drizzle a liberal amount of extra virgin olive oil into the center and all around the artichoke. Next, add a dash of sea salt, freshly ground black pepper and Italian seasoning all over the choke. Finish this part by squeezing a large lemon wedge over the choke.

4. Now for stuffing. First, add a large slice of garlic clove down in the center of the choke. Disperse the rest of the garlic slices in random leaves throughout the choke. This will infuse a delicious garlic flavor. If you don't like or have whole garlic, then use about a teaspoon of garlic powder instead.

5. Starting with the hard cheeses (parmigiano reggiano and pecorino romano), stuff the cheese slices all around the choke in as many leaves as possible. Next, add the provolone and mozzarella cheeses. Feel free to add as much or as little cheese as you like. The point is to provide an intense flavor combination from the variety of cheeses on as many leaves as possible.

6. Sprinkle the top of the stuffed artichoke with the bread crumbs, another squeeze of lemon and drizzle of olive oil.

7. In a pressure cooker, fill with water without overflowing onto the basket and place the stuffed artichoke, used lemon wedges, and reserved stem into the pressure cooker basket. Close and lock the lid, and turn the burner to a high heat. Once you start to hear the steam whistling out of the cooker, then turn the heat to medium and allow to cook for 17 minutes. After 17 minutes, turn the heat off and let the cooker sit until the pressure of the steam has released. Most pressure cookers have a little button that is raised when the pressure is too high to open, and the button drops when it is safe to open the pressure cooker.

*If you not have a pressure cooker, then simply use a large boiling pot filled with about an inch or two of water. Cook your choke directly in the pot on medium heat for about 45 minutes. With this method, you will have to check often to make sure there is enough water in the pot. If there isn't, the choke will burn, so you need to add water as it cooks. If you have a steaming pot with a basket or one of those pasta pots with a colander basket, then use that with the same cooking time of 45 minutes. You can check to see if the choke is done, by trying to pull a leaf from the choke. If it separates easily, then it is done. If it is difficult to pull away, then cook for a bit more.

How to Eat...

1. Pull one leaf at a time to eat. Holding the top of the leaf with your fingertips, use your teeth to scrape all of meaty artichoke goodness and stuffing from the leaf, then in a bowl throw out the tough remains of the leaf. Keep enjoying each cheesy, garlicky stuffed leaf until you get to the core of the choke, where the small, spiky leaves remain. At that point, pull out those leaves and put in the trash bowl.

2. You will then get to an almost fuzzy-like part, which is layered on top of the artichoke's heart. Sometimes, you can just pull this out with your fingertips until the heart is exposed. Other times, you may need a spoon or melon baller to gently spoon off that fuzzy layer.

3. Once the heart is cleaned, cut into quarters and let everyone enjoy, as this is the most flavor-packed part of the artichoke. You can also eat the stem, which tastes almost exactly like the heart. Have lots of napkins because this is a fun, messy and involved eating process, which can be best enjoyed with a glass or glasses of wine or over a nice long, family dinner.

Lizzy M.'s Herb-Garlic Onion Stuffed Artichoke

1 artichoke, washed and trimmed (1 artichoke can feed 2-3 people.)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 tbsp Italian seasoning
1/2 of lemon
1 tsp lemon zest
3 garlic cloves, grated or minced
1 small red onion, minced
1/2 cup parsley, chopped
1/4 cup Parmesan cheese
1/4 cup Italian bread crumbs

Directions:

1. Follow steps #1-#3 in the first recipe.

2. Mix the lemon zest, garlic, red onion, parsley, Parmesan and bread crumbs in a bowl with a drizzle of extra virgin olive oil.

3. With a spoon, stuff as many leaves as possible with the zesty onion mixture.

4. Then, cook just as described in step #7 in my first recipe.

You can stuff anything into an artichoke. Try a Greek-style with feta cheese and Kalamata olives or a hearty treat with Gorgonzola or bleu cheese and bacon. You can also simply steam the artichoke in olive oil and lemon and prepare a dipping sauce. A hollandaise-style sauce or a pesto sauce would both make for fabulous condiments to a simply steamed choke. You are only limited by your imagination with what you can do with this season's bounty of artichokes. Enjoy them now while the best of the season is still available at your local markets.

The Hotel du Pont

2010-04-17T13:09:00.013-04:00

Located at 11th and Market Streets in Wilmington, Delaware, you can find the classic, world-renown Hotel du Pont, a historic treasure approaching its 100th anniversary. Opening its beautiful doors in 1913, The Hotel du Pont strived to be a great European-style hotel of the mid-Atlantic region of the United States.

With only 80,000 residents at the time in the quaint city of Wilmington, it was surprising that as many as 25,000 visitors came to see the hotel within its opening days. The visionary, Pierre S. du Pont, the owner of the Dupont Company, a company providing scientific solutions globally, planned this hotel originally with 150 guest rooms, a main dining room, a "rathskeller" or bar, a men's cafe and bar, club room, ballroom, and ladies' sitting rooms. The stunning French and Italian craftsmanship is evident in each and every room of this hotel. The hotel went through many changes over the years especially during the 1950s, however, today the lobby has been restored to the elegant, timeless grandeur that it once beheld in its beginning days. The guest rooms have also been renovated to reflect the preservation of the history and charm in a modern way.

Many high-profile guests have walked through the doors of The Hotel du Pont including historic figures like Charles Lindbergh, Amelia Earhart, John F. Kennedy, and Joe DiMaggio. Entertainers such as Lucille Ball, Bob Hope, Duke Ellington, Elizabeth Taylor and Whoopi Goldberg have enjoyed spending time in the grand Hotel du Pont. Besides the glorious lobby and guest rooms, The Green Room (the main dining room) features French cuisine in a beautiful setting with gold chandeliers, panels of oak, Italian mosaic and original paintings. Large, comfortable wingback chairs and incredible floor-to-ceiling drapes give you the sense that you are dining like royalty. The consecutive 24-time winner of the four diamond AAA award, The Green Room's Executive Chef, Keith Miller, offers a menu that utilizes the best seasonal ingredients combined with a creative touch. You can dine any time of the day in The Green Room with breakfast, brunch, lunch or dinner.

I had the pleasure of indulging in a lovely dinner at The Green Room. The menu is sophisticated with a slight edge maintaining the classicism and integrity of the hotel while embracing the modern trends of today's culinary arts. The appetizers start you off strong with items like "Hudson Valley Foie Gras-golden raisin two ways, chipotle-vanilla brioche and three salts", "Citrus-Smoked Salmon Wrapped Diver Scallops-buckwheat bilini, golden trout roe and dill emulsion", or (my favorite named-dish) "A Study in Local Mushrooms-exotic mushroom consomme with porcini-dusted sweetbread, mushroom foam, and a rosemary-scented smoked mushroom skewer". With amazing choices like these, it was difficult to decide but we opted for the "Seafood Boudin-Blanc-beluga lentil ragout and truffle pistou" (shown above). This dish is reminiscent of a true boudin sausage but becomes something all its own, possessing rich flavors of the sea in this complex seafood sausage blend but the real enhancement and intensity of this dish comes from the truffle pistou, an oil-based cold sauce.

Following appetizers, soups and salads are offered like the "Warm Wilted Spinach and Purple Cress Salad-wild boar bacon, shallots, quail egg, and goat cheese vinaigrette" or "Sweet Onion-Almond 'Cappuccino'-crispy ris de veau and onion crostini". Entrees are perfectly suited for meat and seafood lovers alike. "Loin of Colorado Lamb-pommes puree, braised baby fennel, lemon-thyme bourbon whiskey pan sauce" (shown above on the right), and "Charbroiled Veal Chop-brandy grilled pears, forest mushrooms, and white truffle emulsion" satisfy those carnivore cravings.

Seafood lovers can delight in "Butter Poached Tiger Prawns-'sous vide' artichoke and black olives, ale stewed wheatberry, smoked tomato broth" or "Line-Caught Black Sea Bass-salsify-pistachio-shiitake saute, crispy shiitake, and sauce foie gras". For the best of both worlds order the "Surf and Turf-grilled 6-oz. black angus filet, calvados demi, lobster medallion, frisee, petite vegetables and parisienne potatoes" (shown above on the left). If that's not enough, the chef has new specials daily like the one I tried featuring cod with a filet of seared cod and cod mousse shaped into scallops drizzled in truffle oil, surrounded with seasonal vegetables and topped with parsnip crisps (shown above). If this menu is intimidating at all to you, then feel free to order from the bar menu with classics that are sure to satisfy.

Even with all the intrigue of the dinner menu, the "After Dinner Enjoyments" or dessert menu certainly takes the cake. Executive Pastry Chef, Michele Mitchell creates exquisite confections like "Sweet Cream Cheese Panna Cotta-sour cherry compote and graham cracker tuile" or "Lemon Grass Scented Creme Brulee-wild strawberry juice and vanilla bean tuile". A true chocolate lover's heaven can be found with "Three Chocolates Tasting-milk chocolate milk shake, white chocolate almond terrine, and moist chocolate ganache cake". For something that is as beautiful as it is delectable, try "Our Signature Dessert: Amaretto White Chocolate Raspberry Napoleon-thin layers of dark chocolate between white chocolate amaretto mousse with fresh raspberries and berry coulis" (shown on the left). If I could make this, then it would certainly be my signature too. Rich, chocolaty, and creamy with touches of sweet, tangy fruit and almond flavors make this signature a true masterpiece.

Whether you are visiting the Wilmington area or live in or near Wilmington, Delaware, then I highly suggest a trip to the legendary Hotel du Pont, especially its extraordinary Green Room. You are sure to soak in the history of this near century-old landmark hotel. After walking through the doors, you will immediately feel as though you have been transported to an old European city. Take advantage of this feeling, enjoy a cocktail in the bar and dine the night away-you can even sleep over.

Tuna Steak with Kalamata Gremolata

2010-04-14T10:51:00.011-04:00

Continuing with my endeavor to eat healthy, whole foods, which includes incorporating more fish in my diet, I tried a new spin on a simple tuna steak dinner. I forget how much I adore tuna. Not only do I eat it raw in sushi, but I also enjoy tuna salad and certainly love a tuna steak. High in protein and low in fat, tuna, preferably Yellowfin tuna is an item you want to buy on the same day you plan to use it for optimum freshness. 3-4 ounces of the tuna should suffice for each serving. Talk to your fishmonger at your grocery store or market. They are happy to help you with the proper serving size and welcome questions about their product. This idea came from a recipe I saw Rachael Ray do on her show, 30 Minute Meals on The Food Network. She made a Sicilian feast with an anchovy and Kalamata olive pasta and tuna steaks with a citrus gremolata. A "gremolata" is a condiment or topping to add to a meat or seafood dish usually prepared with herbs, garlic and lemon zest all finely chopped. I love the idea of using a gremolata to add an extra flavor boost to any simply prepared protein. Since I already had Kalamata olives, lemons and parsley, I decided to make the gremolata out of those ingredients and use it to top a seared tuna steak. With leftover red kale and spinach in my fridge, wilting those greens would make for a perfect bed for presenting my tuna steak. I had planned on adding some grains to this dinner but the tuna steak looked hefty enough with the greens and gremolata that I chose to skip the carbs for this meal.

The health benefits of eating fish are endless; it is good for your body and your brain. It took me a long time to embrace fish and seafood. I was the kid who ordered a hamburger at a seafood restaurant while my parents and sisters tore through a huge plate of boiled seafood like shrimp and crab. Some may judge and think-how could you be a true New Orleanian without loving seafood? Well, eventually I did come around. I certainly always enjoyed eating crawfish at crawfish boils, even when I was young. I was properly taught by my Paw Paw how to remove the head, peel the boiled, red crawfish and get the most meat out of each piece of spicy, hot mud bugs! At some point in high school, I found an appreciation for sushi, which definitely made me more open to try different kinds of fish. Now, I enjoy many kinds of fish and even love oysters. If you aren't into fish, then I encourage you to just start trying it. I never, ever thought I could stomach an oyster until I ate a perfectly fried oyster at Mother's Restaurant in New Orleans. Just taste it because you won't know how much you love something until you try it!

Lizzy M.'s Seared Tuna Steak with Kalamata Gremolata

1/2 cup Kalamata olives
2 tbsp parsley, chopped
1 garlic clove, grated or minced
1 tsp lemon zest, grated
Freshly ground black pepper
Extra virgin olive oil
1 -4-5 oz. tuna steak (1 per person)
Sea salt
Half of lemon, slice into large pieces (Use to cook with the tuna and also use as a garnish.)
Greens (Use any kind of green that you have like kale or spinach.)

Directions:

1. On a cutting board, chop the olives. Add the chopped parsley, grated garlic, lemon zest and black pepper on top of the olives. Run your knife through all of these ingredients together and combine them. Place in a bowl and set aside.

2. Season each side of the tuna steak with sea salt, freshly ground black pepper, a squeeze from a lemon wedge and a small amount of extra virgin olive oil.

3. In a large saute pan, heat a drizzle of extra virgin olive oil over medium to high heat. Add the tuna steak(s) and allow to sear for about 5 minutes. Squeeze the remaining lemon wedges over the tuna and drop into the pan. Gently flip the tuna steak to sear the other side for another 5 minutes.

*Do not over cook your tuna steak. For the best flavor from your tuna make sure to buy it on the same day that you plan do use it. Also, tuna is best when it is raw and pink in the center. You may have to adjust the cooking time depending on the size and thickness of your tuna.

4. In another small saute pan, heat the greens with a drizzle of olive oil and a dash of salt and pepper. Allow the greens to wilt down by cooking on a medium to low heat for about 4 minutes.

5. When serving, first add a generous amount of greens to the the plate. Place the tuna steak cut in half on top of the greens. Spoon the Kalamata Gremolata on top of the tuna along with a lemon wedge from the saute pan.

Experiment with cooking different kinds of fish, and you will be an expert in no time. There is no need to limit your diet to the same old chicken or beef because there are so many other wonderful things out there to enrich your diet. So open your mind and your kitchen to something different. Change is good.

Easter Dinner Spread

2010-04-08T09:49:00.003-04:00

After finding the highly acclaimed Kielbasa (Polish sausage) at Czerw's Polish Kielbasy in the Port Richmond section of Philadelphia, our Easter dinner turned out to be quite the success. Also, with the addition of beautiful hors'doevres like my sister-in-law's caramelized onion and brie pinwheels and cheese stuffed dates wrapped in bacon, our Easter celebration was a tasty treat enjoyed by all. The stars of the meal included a spiral ham and of course the smoked Kielbasa served with homemade mustard and beet horseradish prepared by my mother and sister-in-law. The starches of the meal included a delicious, hearty baked macaroni and cheese topped with bacon. Rice salad with mango, cashews and coconut, and a sweet, buttery pineapple stuffing completed the starches. Cabbage cole slaw and asparagus with lemon peel rounded out the meal. Loaves of Challah bread were served with bunny shaped butter. Everyone had seconds of this meal. Many thanks to Czerw's for providing my family with the best Polish sausage we have ever tasted, the perfect addition to our Easter dinner!

Czerw's Kielbasy
www.kielbasyboys.com

Chicken Sausage and Red Kale Stir-Fry with Farro

2010-04-06T11:04:00.008-04:00

Working on the healthy eating endeavor, I have been experimenting with whole grains. Last week, my focus was on the whole grain, farro. Also known as emmer wheat, farro, was one of the first domesticated crops in the Far East. It is actually known as farro mostly in Italy and emmer wheat in other locations. This ancient grain is limited in cultivation in this day in age but production in Italy continues to grow. It is also produced in Morocco, Spain, Switzerland, Turkey, Albania and in the United States as a specialty product. I had heard about this whole grain, which is filled with nutrients, fiber and protein, from the Food Network. In a mission to find this grain, I searched through Whole Foods and was surprised at how difficult it was to find this item. Finally, in the rice aisle, I came across a little vacuum sealed bag of farro. There was only one expensive option available, but I went for it anyway to give this grain a shot.

After locating the farro, I needed to figure out how to make this into a meal. Without a plan, I wondered through the produce section looking for a vegetable. As I checked out the greens, the red kale stood out to me. So with red kale in hand, I thought about what protein would work best with this. After considering fish, I saw fresh spinach and feta cheese chicken sausage in the meat case. I decided to create a "stir fry" style meal with crumbled chicken sausage, red pepper, red onion, red kale and diced tomato served with farro topped with freshly grated Pecorino Romano cheese.

Not knowing what to expect with cooking farro, I was delighted to realize that cooking this grain is actually quite simple and not fussy at all. Following the directions, I allowed for the farro to soak in water for 25 minutes. Then I brought the water and farro to a boil before lowering the heat to a simmer. The farro simmered uncovered for 25-30 minutes, and turned into plump, tasty grains. I would describe this grain as a mix between brown rice and Israeli couscous. Check out this healthy, easy recipe for a great week night meal.

Lizzy M.'s Chicken Sausage and Red Kale "Stir-Fry" with Farro

1 tbsp Extra virgin olive oil, divide in 2 parts
Dash of crushed red pepper
1 medium red onion or half of a large red onion, sliced thin
1 red bell pepper, sliced long and thin
Sea salt
Freshly ground black pepper
2 links chicken sausage (Try a spinach and feta chicken sausage or an Italian chicken sausage. Use 1 link per person.)
2 cloves of garlic, grated or minced
1 can diced tomatoes, drained
1 bunch of red kale, stems removed and roughly chopped
Farro, cook as directed
Freshly grated Pecorino Romano cheese (Use parmigiano reggiano as a substitute.)

Directions:

1. Soak farro for 25 minutes.

2. Bring farro to a boil and then bring the heat down, so the farro is simmering. Allow for the farro to simmer for 25-30 minutes.

3. While the farro is cooking, heat a large saute pan on medium to high heat. Add half of the tablespoon of olive oil to the heated pan and a dash of crushed red pepper. Next, add the sliced red onion and red pepper to the pan. Saute for about 3 minutes.

4. Squeeze the chicken sausage out of the casing and into the pan. Use a wooden spoon to crumble the sausage. Saute with the onions and peppers for about 5 minutes. Lower heat if needed.

5. Grate the garlic into the pan and stir well. Allow the garlic to saute for just 1-2 minutes before adding in the diced tomatoes. Cook for about 7 minutes.

6. Pile the red kale into the pan and carefully turn to mix with the other ingredients. Cook the kale with the stir-fry for about 5-7 minutes or until the kale is wilted. Taste for seasoning and add salt or pepper here if needed.

7. Serve the chicken sausage and kale stir-fry topped with a generous spoonful of farro. Drizzle each plate with the remaining half tablespoon of olive oil and grate fresh Pecorino Romano cheese on top.

Enjoy this healthful, colorful meal any night of the week to provide you and your family with an excellent combination of vitamins, nutrients, fiber and protein. Experiment with different whole grains, and see what you and your family like. There's more out there than just rice and pasta, so try something different today.

John Besh's Domenica

2010-03-31T14:34:00.010-04:00

During a recent trip back to my hometown, New Orleans, I had the chance to check out a fantastic new restaurant from New Orleans' celebrity chef, John Besh. Building his legacy in New Orleans, John Besh is responsible for the award-winning Restaurant August, Luke, La Provence, Besh Steak, The American Sector and Domenica. Besh has been recognized with a multitude of honors including the most recent honor of the 2009 Food Arts' Silver Spoon award for revitalizing the culinary legacy of New Orleans. Besh has been nominated for a James Beard award for his new cook book, "My New Orleans", but this isn't Besh's first recognition from James Beard being that he won the James Beard Foundation honor as "Best Chef of the Southeast" in 2006. You can see him from time to time on The Food Network and often on the Today Show.

With all of this hype behind this chef's name, my expectations for my experience at Domenica were very high. Not only did my husband and I have our first John Besh restaurant experience, but we were also experiencing for the first time the newly renovated historic Roosevelt Hotel, a part of the Waldorf Astoria Collection. Opened in 1893 with a different name, The Roosevelt had 40 historic years in the early 1900's in New Orleans known as one of the most luxurious hotels in the South. Located on the edge of the French Quarter, The Roosevelt was home to the legendary Blue Room and The Sazerac Bar, places where popular musicians played. This was the place to see and be seen whether you were the average Joe wanting to enjoy a cocktail and hear some jazz or if you were a famed politician like Huey P. Long. Everyone wanted to be a part of the romance and the scene of The Roosevelt Hotel. The Roosevelt changed to the Fairmont Hotel, which still maintained the elegance and romance of the original hotel but the Fairmont closed in 2005 following Hurricane Katrina. At that point, the century-old hotel was bought and fully renovated to capture all of the glory that was once The Roosevelt. Now, reopened and back to the old name, The Roosevelt Hotel is utterly magnificent and certainly the picture of luxury in the heart of New Orleans.

I visited the hotel when it was the Fairmont with my family for New Year's Eve at the Sazerac. I always remember how the Fairmont went above and beyond during the holidays with grand halls filled with Christmas lights and decor. When I visited with my husband last Christmas (2009), I was blown away by the elegance of not only the renovation but also the continuance of the tradition of decorating to the nines for the holidays. The tasteful but extravagant decor made you feel like you were in a winter wonderland. We poked our heads into the legendary Sazerac Bar to see what changes had been made before we found Domenica within the hotel, our place to dine for the evening.

Walking into the gorgeous Domenica with so many natural touches of wood and natural elements, we wished we had made a reservation. However, we were able to get a table in the bar area, which was fine since we had front row seats to view the garde manger chef's skill and artfulness in his preparation of Charcuterie. We watched him assemble multiple boards covered with fresh-cut meats like Prosciutto, Coppa, Bresaola, Soppresatta, and house made Salami. My husband and I sat down in the bar area dazzled by the menu that immediately sent us back to the dinners we enjoyed in Italy with items like the Antipasti plate of "Bresaola-cured beef with arugula and Parmigiano Reggiano", one of the appetizers we sampled, and the entree of "Panned Louisiana Grass-Fed Veal-with lemon and arugula". During a special meal with my husband in Milan, we partook in an appetizer of Bresaola just like this one and a Veal Milanese, which was a pan-fried thin veal topped with lemon, arugula and tomatoes.

The "Antipasti" section of the menu allows for you to either have a small or large plate. "Meatballs with soft polenta", "Octopus Carpaccio with fennel and citrus" or "Fried Eggplant Bocconcini with goat cheese and aged balsamic", the other appetizer we enjoyed, are just some of the mouth-watering dishes available on the Antipasti menu. You can mix and match whatever imported and house cured meats and soft, hard or blue cheeses that you like from the "Salumi and Formaggi" menu. For the full affect, order the "Affettati Misti-Chef's selection of assorted salumi, imported cheeses, marinated olives and roasted vegetables".

My husband's choice the "Margherita" from the "Pizze" menu was a tough choice among other pizzas like the "Calabrese-spicy salami, mozzarella , capers and olive", the "Prosciutto-tomato, bufala mozzarella and arugula" or "Wild Mushroom with fontina, bacon and yard egg". The crust was undeniably delicious, crispy on the outside and slightly chewy inside with a robust tomato sauce and creamy fresh mozzarella cheese.

The "Primi" menu, also available in small and large plates boasts a selection of pastas that will get your palate excited just from reading the descriptions on the menu. A variety of pastas are offered such as "Spinach and Ricotta Gnocchi-almonds, prosciutto, and brown butter", "Risotto-white truffle and pancetta", "Totelloni Di Zucca-butternut squash, sage and parmigiano", or "Stracci-torn pasta, oxtail ragu and fried chicken livers". Classic pasta dishes like "Lasagne Bolognese" and "Spaghetti-olive oil, garlic and parmigiano" star on this menu as well. I opted for the "Tagliatelle-rabbit ragu, porcini mushrooms", which upon ordering our waiter commented that we had made fine choices, always a nice touch to make you feel like you, the diner, has the ability to pick out the best item on the menu.

After we ordered and picked out a lovely bottle of Chianti to sip, we had some time to take in the atmosphere at Domenica. Domenica pulls off a rustic, Italian dining room while retaining a chic, modern feel. Touches like bare-wood tables, paper menus as placemats, and glasses filled with 2-foot long breadsticks bring a casual vibe but pendant lighting, colorful abstract art, and clean lines capture a modern elegance, which is just the right fit for the dining scene within the newly-renovated Roosevelt Hotel. While getting started on that bottle of Chianti, we were first graced with the "Bresaola-cured beef with arugula and parmigiani reggiano", an authentic Italian Antipasti dish that never ceases to satisfy. Before we had time to examine the beauty of the Bresaola, the "Fried Eggplant Bocconcini" appeared before us. These two appetizers were the perfect compliment to our Chianti. Soon after we completed the Antipasti, our main courses of "Pizze Margherita" and "Tagliatelle-rabbit ragu, porcini mushrooms" came from the kitchen. My husband was perfectly happy with his pizza while I was overwhelmed with the sinful deliciousness of my tagliatelle. The pasta was like butter, cooked to perfection coated lightly with the sauce of the rabbit ragu. The bites of rabbit were tender and flavorful, which paired flawlessly with the porcini mushrooms. Needless to say, there was not an ounce left on our plates.

If only we had the appetite to sample even more from this beautiful menu like the "Pesce" options of "Whole Grilled Redfish-lemon, herbs and bread crumbs" or the "Fritto Misto of shrimp, calamari, crab and vegetables". The "Carne" menu looked enticing with "Involtini Di Pollo-prosciutto and parmigiano stuffed chicken" and "Roasted Pork Shoulder-borlotti beans, basil and honey". Speaking of honey, next time we are at Domenica's, we must try something sweet from the "Dolci menu", perhaps the "Ricotta Cheese Cake-local citrus and pistachio", "Frittole Di Fragole-strawberry and ricotta fritters with moscato zabaione" or the "Panna Cotta-blood oranges, rosemary olive oil biscotti". With so many interesting dishes, it is hard for me to not want to tell you about all of them, but you will just have to check out this fine establishment from John Besh for yourself. A reservation is helpful; or you can wing it like I did and end up at a lovely table for two in the bar area with a view of the entire restaurant. With full stomachs and the feeling of being transported to Italy, my husband and I were fueled to wonder around the romantic French Quarter until the wee hours.

Domenica-a Chef John Besh Restaurant
123 Baronne Street
New Orleans, LA 70130
504.648.6020
www.d omenicarestaurant.com

Eat More Fish!

2010-03-29T10:59:00.009-04:00

Today is Day #7 of 30 of my endeavor to eat healthier and exercise more. My major priority is to eat pure, natural foods like protein packed lean fish or chicken, whole grains, colorful fruits and vegetables, and low fat dairy like plain Greek yogurt and cottage cheese.

So far, I have been diligently counting my calories, and have done quite well except for a few weak moments following the consumption of red wine. I find that when you are aware of the exact number of calories you are consuming those weak moments are less harmful. When the cravings and weakness comes, the best thing to do is to allow yourself to have that bite of pizza or a piece of cheese, but just a bite. Then pull out the carrot sticks, fat free popcorn or chickpeas and snack on those instead. Being prepared and planning out each meal are important factors in being successful with this challenge. Trying to incorporate more fish in my diet, I plan to eat at least one dinner with fish per week if not more. For my first week on the challenge, I let the fish counter at Whole Foods dictate what fish I chose. Whatever looked the best to me is what I chose and that was cod. I prepared a lovely, wholesome dinner of sauteed cod with lemon, wild rice topped with avocado slices, and steamed broccoli.

Cod is a mild, white, flaky fish with a very low fat content filled with nutrients like vitamins A, D, and E as well as a good source for omega-3 fatty acids. In addition to this lean protein, I added the nutrient-dense grain of wild rice. Wild rice, an excellent choice for a gluten-free diet, is high in protein and fiber and low in fat. Filled with vitamins and minerals, this whole grain has a satisfying texture and flavor that will enhance any healthy diet. Try this simple dinner with lovely, lean cod, a whole grain like wild rice and a vegetable.

Lizzy M.'s Lemon-Sauteed Cod

1 cod filet (4-6 oz. per person)
Sea salt
Freshly ground black pepper
1 tsp garlic powder
Dash of lemon zest
Juice of half of a lemon per cod filet
1 tbsp extra virgin olive oil

Directions:

1. Season the fresh, raw cod with salt, pepper, garlic, and lemon zest. Drizzle half of the 1 tbsp of olive oil over the fish.

2. In a saute pan over medium to high heat, add the remaining olive oil. Once heated, add the cod filet and cook on each side for about 4 minutes. Depending upon the size of the fish, you may need to adjust the cooking time to less or more. You will know the fish is done when it splits and gets turns a sold white color.

Serve with an extra squeeze of lemon along with a whole grain like wild rice and a vegetable for a complete, healthy and satisfying meal.

Czerw's Kielbasy

2010-03-27T16:48:00.004-04:00

Being married to a man of Polish descent, I have learned quite a bit about Polish cooking, especially the Polish traditions on Easter Sunday. When my husband's Polish side of the family gets together for Easter, certain foods are expected and highly anticipated at this dinner. A traditional Polish Easter dinner typically includes ham, Kielbasa (Polish sausage) with the accompaniments of horseradish, beet horseradish, and spicy mustard, deviled eggs, Challah bread, and Kalacs (pastry nut roll with walnut or poppy seed). Along with this meal, a starch and vegetables are served as well.

For years, my husband and I have heard rave reviews of the Polish sausage that comes from an authentic smokehouse and meat shop in the Polish neighborhood of Port Richmond in Philadelphia. Opened in the same location since 1938, Czerw's Kielbasy (pronounced "chevs") has been serving its neighborhood and the people of Philadelphia with fresh smoked kielbasa from the same recipe from the man that started it all, Jan Czerw. Jan immigrated to Philadelphia from Mislsi, Poland, bringing his experience of being a butcher to Philadelphia. Mr. Czerw would make kielbasa in his own home for his family but soon the neighbors learned of this and wanted a piece of this delicious sausage as well. As the demands grew, Jan turned a horse stable into a shop and smokehouse for his growing business. Tucked on the small Tilton Street in Port Richmond, you will find this 70 year-old family-owned business that continues to deliver outstanding kielbasa and many other Polish foods to its community.

With such a large Polish population in the city of Philadelphia, it is no surprise that lines trail down the street outside of Czerw's Kielbasy leading up to holidays such as Christmas and of course Easter. People come out of the woodwork to get the best kielbasa and ingredients for their Easter dinner. Knowing about the possibility of long lines right before Easter, my husband and I decided to make our trip to Czerw's today, a full week before Easter. We found this tiny street in the Port Richmond neighborhood with no problems. Walking down the street to the entrance, we could already smell the delicious smoked sausage. The line was about 5 people long but there were so many items in the meat cases and paraphernalia on the walls to check out that our wait went quickly. We saw a large vat of Polish pickles and picked up one of those for later. The butchers and owners, the grandsons of Jan Czerw himself, helped us with our order. They entered into the shop from the smokehouse with giant coils of sausage draped over a large rod. As soon as we saw that, we knew we would need 5 pounds of that for Easter dinner. With the addition of one pound of turkey kielbasa for a healthier option and a jar of prepared beet horseradish, we were ready to go. After sampling a large slice of hot smoked kielbasa from a tray by the register for customers, Easter dinner will surely be a huge success with this flavorful, delicious kielbasa from "The Kielbasy Boys"at Czerw's Kielbasy.

If you have yet to try this Port Richmond gem, then I highly suggest getting out there to stock up on your kielbasa needs for Easter or for any time at all. Kielbasa is certainly the star of Czerw's product menu with Smoked and Fresh Kielbasa, Extra Garlic Kielbasa, Spicy Cajun Kielbasa and Turkey Kielbasa but many other delicious meats are homemade here. Kabonasa (Polish Slim Jim), Hot Kabanosa, Krakowska (Polish lunchroll), Kiszka (Polish liver ring), Bigos (Polish stew) and Golabki (stuffed cabbage) are just some of the Polish foods offered at Czerw's. Other homemade meats include Italian Sausage, Breakfast Sausage, Smoked Bacon Slab, Old Fashion Hot Dogs, Knockwurst, Bratwurst and more. A full homemade pierogi menu is available as well ranging from the classic Potato and Cheese and Sauerkraut to the creative Philly Cheese Steak, Bacon and Cheddar, Pepperoni and Cheese, and Buffalo Chicken. Czerw's BBQ Department serves up pulled pork, pulled chicken, baby back ribs, and hamburger patties. A variety of pickled products are sold such as Gourmet Kapusta (Sauerkraut), "Dilly" Dill Pickles and Extra Garlic Pickles, Spicy Olives and Spicy Marinated Mushrooms. With this extensive menu of Polish treats and much more, there is surely something for everyone at Czerw's even if you aren't Polish!

Czerw's Kielbasy
3370 Tilton Street
Port Richmond, PA 19134
215-423-1707
www.kielbasyboys.com