Friday, November 27, 2009
Sunday, November 22, 2009
Wednesday, October 21, 2009
I love food and very often eat far more than my share. But, I know that I'm lucky and that not everyone living in my hood has the same privilege. Approximately 333,000 households in our area cut or skipped meals in the past year because they do not have enough money to buy groceries. Food kitchens and pantries in our areas are having to turn people away or reduce the amount given to each family.
In celebration of World Food Day (10/16), Greater Philadelphia Coalition Against Hunger launched “Nourishing Neighbors”.
Here's the gist - The Nourishing Neighbors program is a food drive that's happening right now through November 7 sponsored by Stroehmann, Giant Food stores, and Acme Markets. The goal is to raise and donate over $100,000 to the Hunger Coalition through Hunger Relief drives, Food Stamp enrollment events, and a purchase program. For every loaf of Stroehmann’s Dutch Country or Stroehmann’s King bread sold at Acme and Giant, 10 cents will be donated to the effort.
Tuesday, October 13, 2009
Tuesday, October 6, 2009
First up, some nibbles. Peppery almonds, pimento stuffed green olives and fig and anchovy pastries. Yum. Oh did I mention the wine tasting? We went with the all Spanish wine menu and they were all incredible. I must say though, like at Per Se, I got a little backlogged with my wine. But, no worries, I was able to pull through!
The next tasty bite we poured down our gullets before I thought to take a photo! It was a shot layered with crunchy rock salt, warm maple syrup, chilled cream and cava sabayon. Swig the whole thing in one sip and it's salty, sweet, warm and cool. I read that the locals don't really get maple syrup - "Juice that's squeezed from a tree - huh?". Funny, right?
Next up, red snapper and fresh vegetables cooked in a clear bag that was cut open at the table so we could get a good whiff. Really simple and fresh. But...I don't get a clear bag that doesn't melt in the oven. I imagine it's sort of like those ones that my mom cooks a turkey in. Anyway...
The cheese course was a local, raw goats milk cheese with a basil marinated cherry tomato and arugala.
We had THREE little desserts. First, chamomile ice cream, pistachios, picstachio cake and peaches.
So, in conclusion, if you go to Barcelona you should eat here. Seriously - make a reservation.
Sunday, October 4, 2009
What's that with Ron's tortilla you ask? It's pan con tomate and you see it everywhere. Bread rubbed with a halved tomato, drizzled with olive oil and sprinkled with salt. It comes as a side with breakfast, you get slices of it with a plate of ham or anchovies, all the baguettes that make those perfect little sandwiches are rubbed with tomato. And...it's perfect. I think I found my new go-to condiment.
We also had an incredible market meal at Pinoxto - the amazing and occasionally celebrity chef studded tapas bar (I've heard rumors of Eric Ripert!) in the market and home to the best chickpeas I've ever eaten. I'd read rave reviews about this place and the first couple of days we were in the market it was packed! But for some reason on our last day in Barcelona there were two open bar stools and Ron was quick to grab them. We sat in between an old Spanish man eating tripe stew and an American tourist who'd been there every day of her trip!
Friday, October 2, 2009
Sandwiches, beer, snacks & gelato all for a good cause? I'm so in and you should be too - go buy your tickets!
Check out the little write up I got over at Unbreaded about the sandwich party that Gerry and Carla threw a little while back, pretty cool. High five Philly bloggers!
PS: The I'm-gonna-married-sometime-soon-and-have-to-wear-a-dress diet starts right after I eat these five sandwiches. I'm going out with a bang.
Tuesday, September 29, 2009
Thursday, September 17, 2009
Steamed crabs and Jersey fresh corn on the cob (thanks Mark!) were the stars of the show. Messy and delicious!
Tuesday, September 15, 2009
Boiled potatoes, halved cherry tomatoes, blanched corn, thinly sliced onions and basil were tossed with a dressing of lemon, honey, olive oil, salt and pepper.
When ingredient are this fresh then don't need a fussy dressing - super simple is the way to go.
Thursday, September 10, 2009
Saturday, September 5, 2009
Sunday, August 2, 2009
Wednesday, July 29, 2009
Sunday, July 26, 2009
Thursday, July 23, 2009
Monday, July 20, 2009
Basil - Greensgrow Farms and Spring Thyme Herbs, PA
Peaches - Fifer Orchards, Wyoming DE
Blueberries - Hasmmonton, NJ
Romaine Lettuce - Flaim Farms, Vineland, NJ
Cucumbers - Lancaster County, PA
Corn - Gaventa Farms, Logan Township, NJ
Red Scallions - Landisdale Farms, Jonestown, PA
Onion Rolls - South Philadelphia, PA
Cheese - Mozzarella Balls - South Philadelphia, PA
Dairy Option - 1 dozen Free-Range Eggs
Meat Shares - Angus Burgers - Buck Run Farm, Chester County, PA
We used the mozzarella and basil in this salad:
Eggplant dredged in egg then bread crumbs and baked for 40 minutes at 350 until it's crunchy (or...fry it!). Layer the eggplant with tomatoes and fresh mozzarella and sprinkle with balsamic and basil. We've made this twice recently - one time with the addition of grilled zucchini. It's a nice twist on the regular tomato mozzarella salad - not that there is anything wrong with a plain old tomato mozzarella salad!
Thursday, July 16, 2009
Thursday, June 25, 2009
Cherries - Lancaster County, PA
Baby Spinach - Graiff Farms, Newfield, NJ (Actually Ron picked this one up and I don't remember seeing spinach in our bag of booty - hmm?)
Kale - Flaim Farms, Vineland, NJ
Zucchini - Lancaster County, PA
Carrots - Flaim Farms, Vineland, NJ
Turnips - Lancaster County, PA
Cheese - Telford Tomme - Hendricks Farms, Lancaster, PA
Dairy Option - choose one: 1 dozen Free-Range Eggs, 2 Pequea Valley Yogurts, 1/2 Gallon Hormone-free Milk, or 1/2 lb. Amish-style Butter (we got milk this time around)
Meat Shares - Fennel OR Rosemary Sausage - Meadow Run Farms, Lititz, PA
We grilled up some of the zucchini as a side with bison burgers that I had in the freezer left over from CSA #1.
I roasted the carrot and turnips in some olive oil, salt and pepper and put them on top of some lentils. I cook the lentils in salty water until they're tender then toss them with a simple white wine mustard sauce. Make the sauce by just sauteing some minced onion and garlic, splashing in some white wine and adding a tablespoon or so of dijon mustard. To top it off I added an over easy egg.
The cherries were a little bit soft when we got them. I'm not a big fan of just eating them straight up when they're soft so I pitted them (a pain in the butt without a pitter!) and made them into this sorbet:
I pureed the cherries (I used the cherries from the CSA and a bag of frozen ones I had sitting in my freezer) with the juice of a lime and about 3 tablespoons of sugar. The mixture went into my ice cream maker with a tablespoon or so of vodka to keep it from freezing too hard. I love sorbet in the summer - when your fruit is at the peak of freshness you hardly have to add any sugar at all so its boot camp friendly!
I have lots of vegetables starting to wilt in my fridge so I have to finish up these CSA goodies soon! I think I see zucchini bread in my future...
We did the standard hots dogs and burgers. Ron grilled a whole chicken that was SO good and I made some veggie burgers and lots of side salads and desserts.
Mediterranean Eggplant & Barley Salad:
Sweet Potato Salad - inspired by this Emeril recipe but I added lots of roasted Anaheim and red peppers:
Spicy Radicchio Slaw with Apples & Pecans - such a nice change from regular slaw, this was really tasty! I used low fat mayo because that's what I always have on hand. Some how I forgot to take a picture, oops.
Now for the not so healthy (boot campers look away!)
Dark chocolate and cherry oatmeal cookies (Joy uses white chocolate in hers - I'll try that next!) and the standard chocolate pecan cookies:
Root beer float cake:
And I must mention these little gems on the blue plate - coconut macaroons made by my friend Jackson. Yum.
A great time was had by all and we had the headaches the next day to prove it!