Worst Vegetarian Ever

Caldo Verde Minus the Caldo

2011-04-13T21:46:00.002-04:00

Vegetarian caldo verde is one one of my favorite dishes, and is surprisingly a hit among my hard core meat eating family. Along with the warmer weather, however, comes a desire for lighter dishes that don't require a long time at the stove. Think of this as caldo verde lite. It's every bit as satisfying and healthy but comes together quickly with few ingredients. And yes, I used real sausage this time. (It was on sale so it doesn't count.)

Ingredients

A few big handfuls kale, washed and chopped with the stems removed
Half a white or yellow onion, diced
2 links of mexican chorizo or hot italian sausage (or the veg version)
1/2 cup of frozen corn
1/2 can of white, black or kidney beans, rinsed and drained
1 cup white wine or chicken stock
Drizzle olive oil

If you're using sausage (real or veg) that comes in a casing, remove from the casing and crumble into a large skillet heated over medium heat. Add just a touch of olive oil along with the diced onion and the beans. Stir and watch carefully. Most chorizo is highly seasoned but if yours is bland add some salt and pepper now.

When the sausage and onions start to brown add the rest of the ingredients except for the corn and turn the heat up to medium high.

Stir and wait for the liquid to evaporate. When the liquid has completely evaporated turn the heat back down to medium and add the corn. Keep cooking for another few minutes until the corn is heated through. Serve plain or over rice or polenta.

To really knock your socks off, heat up the leftovers the next morning and serve over toast with a poached egg.

New Mexican Chile

2011-03-15T19:12:00.007-04:00

Mexican food is just about my favorite cuisine if you can't tell from the picture above. I adore its rich history and connection to culture, and its complex, bold flavors. I think Rick Bayless makes some of the most beautiful and inspired food around. But I can also readily admit that the only Mexican food I've eaten bears little resemblance to the real thing. Without my favorite food and travel shows, and Anthony Bourdain to describe it, I could easily go through life thinking that Mexican cuisine equals greasy tacos and mountains of cheese covered enchiladas. Even when I try to cook "Mexican" all I'm really doing is adding some red stuff to my rice, and putting some food in a tortilla. If I'm feeling really fancy I might mix up some trusty guacamole and call it a day.

Ok so New Mexican cuisine isn't exactly the same thing. (If anything it's a little bit more interesting with the influence of the Native Americans.) But when my dad came back from a recent trip to New Mexico with a stash of dried New Mexican chiles, I jumped at the chance to try something truly authentic. And they're just so pretty. Naturally pretty food almost always tastes good in my experience.

If you ever have the opportunity to get your hands on some (I'm sure you can get them at specialty stores or online) they are fun to experiment with. If you need a crash course in how to use them, here's a good link. I would add a few things though. Before soaking them in water, toast them in a dry pan over medium heat for 3-5 minutes watching carefully. They should smell toasted and become slightly darker but shouldn't turn black at all. You can turn them occasionally too. Let cool. Break them apart and set the seeds aside. Store the seeds in a jar and use just like regular hot pepper flakes. Then soak the peppers in hot water for at least an hour. Spoon the peppers out of the water and put in the food processor. As you process them, add a little bit of the liquid as needed along with any number of other ingredients. Here's a sample recipe that I used to make a sort of all purpose hot sauce. It can be adjusted to taste:

8-10 rehydrated chiles
A few tablespoons olive oil
A few tablespoons apple cider vinegar
Half of a large can of plain crushed, diced, or whole tomatoes
A few (or more) cloves roasted garlic
Salt
Honey (optional)
Chile soaking liquid if you prefer a thinner sauce

Process everything except for the last few ingredients and taste. The last three ingredients are used to adjust to your liking. If you're an amateur and can't handle the heat, that's what the honey is for.

Store in a clean glass jar in the fridge. Add to anything that needs some zip. We used it in a paella. I highly recommend mixing it into some mayo, or greek yogurt if you're a health nut, and dipping some french fries in it. I cut some sweet potatoes into wedges, roasted them, and used them as vehicles to scoop up the wonderfully spicy mayo. I'm pretty sure when the potatoes were gone I just used my finger. I can also attest to its deliciousness as a sandwich spread and as a dressing for coleslaw. Add a spoonful to some eggs. Or to make that aforementioned "Mexican" rice, just add it into some plain white rice to make your next taco night a little more interesting. If you're going this last route, I also recommend adding some chopped fresh cilantro and maybe some beans to make a really substantial side dish. You get the picture.

Book Review: Anthony Bourdain's Les Halles Cookbook

2011-02-24T20:05:00.001-05:00

Occasionally I go through periods where I just can't motivate myself to go to the gym. I just don't see the point. When this happens and I get stuck in a rut, I like to pick up a glossy fitness magazine and fawn over beautiful people and read their magic workout tips. I don't realistically aspire to look like them, nor are most of their exercise tips accessible to me. But the point is that I understand again why I workout. A little bit of glamour and excitement makes my workouts more enjoyable.

Believe it or not I get in food ruts as well. I go through the every day grind of making three meals a day with limited time and budget and pretty soon I'm eating plain slices of bread for lunch. Each trip to the fridge brings dread as I think about the uninspired shelf of bland vegetables that awaits me. All I need is to be reminded of why I eat. Not just to sustain me but because it can be glamorous and exciting.

Who better than my hero Anthony Bourdain to provide this reminder along with some much needed humor? Enter the Les Halles Cookbook, a highly entertaining read that will impress any Bourdain fan and many others. I keep returning to him in my time of need, mostly because I just need to be assured that food is about pleasure, and that there is joy in the (quest for the) perfect meal. I know they say that emotional eating is bad, but when done right I think combining emotions and food is something that we all should aspire to.

I also appreciate his brazen honesty. Many of his recipes require more time, money and equipment than the average home cook has access to. But he's not writing some Sandra Lee guide to home cooking on a budget, nor do his recipes have any redeeming healthful qualities. This is hearty, classic, french fare. Like the glossy fitness magazines, sometimes it's just the inspiration that counts. The thought of the perfectly cooked pot-au-feu or cassoulet is enough to get me back in the kitchen with renewed vigor.

As a practical guide, this is also a wonderful introduction to some terminology that every respectable foodie should know. If you don't already have a solid basic french cookbook, or if you just really appreciate Bourdain's cynical and humorous writing as much as I do, put this one on your wishlist.

Virginia is for eaters!

2011-02-23T19:35:00.005-05:00

Virginia might be well known for it's wineries, and perhaps a few specialty items like peanuts or ham, but like most small towns (I use that term loosely) Charlottesville is probably not well known as a foodie mecca. I'm here to make the case that large metropolises are not the only places with great food cultures. As an aspiring food scholar, I could not have picked a better setting. Here are the reasons why:

1. Southerners know a thing or two about comfort food.

I live a block from a humble roadside stand with some truly legendary fried chicken. Philly might have scrapple but we've got pimento cheese. Oh and how did I not know about collard greens? I've also fulfilled my lifelong dream of tasting the glorious monstrosity that is the Kentucky Hot Brown, see below. (Ok, that last one is native to Kentucky, but I don't see them serving it up north.) I'm not saying I'm a regular Paula Deen or anything. But when the mood strikes, an open faced ham, turkey and bacon sandwich soaked in cheese gravy really hits the spot...

2. It's locavore's paradise.

Local Polyface Farm attracted national attention in the movie Food, Inc. but it seems like local food isn't just a trend but a part of everyday life around here. One local upscale restaurant features produce from a different local family's farm each week. There are community gardens almost everywhere. They grow apples here like it's nobody's business. The tofu made by the local co-op Twin Oaks is the best I've ever had. All the tofu and apples I've been eating cancel out the fried chicken right?

3. They don't lack in variety.

Besides the aforementioned fried chicken joint, I also happen to live on the same block as an awesome dive bar (that serves up some great BBQ), a fancy pizza place, a thai restaurant, and a mexican restaurant. Don't worry, we have our fair share of fancy french places, sushi bars, and trendy fusion places too.

Ok, there is one thing that this place lacks. C'Ville could use a few good food trucks. Yeah there's a local donut truck that drives around sometimes. But in a college town like this, a few strategically placed lunch trucks would make a killing. There's nothing like a breakfast sandwich hot off the griddle. I'm pretty sure that was one of my basic food groups when I lived in Philly. I've tried mightily to recreate it. It can't be done.

So there you have it folks. All of you big city snobs should consider that small town life isn't as bad as you might think. You can have your locally raised organic sausage and eat it too.

In Case You Were Wondering...

2011-02-19T21:00:00.002-05:00

Avocado and grapefruit do not taste good together, I don't care what Ina Garten says.

So here's the story. (Because there's always a story...) Inspired by a recent shipment of those heavenly grapefruits I told you about a while back, I decided to get creative. There's only so many grapefruits a girl can eat for breakfast you know.

So there I was at the local market with grapefruit and avocado on the brain when I spotted some jicama. Don't ask me what I was thinking. It had been a long week.

What is jicama you ask? If you've never watched Food Network before it's basically like eating a raw potato with a hint of apple. Yum.

Surprisingly the jicama wasn't the problem here. It was my first time eating it, and I have to say I kind of like it. Which is good since I now have half a jicama sitting in my fridge. The jicama and the grapefruit are a welcome combo. Together they make a salad that is fresh, not too sweet, with a bit of crunch. Perfect after the winter doldrums of potatoes and greens.

You'd think the creamy mild avocado might lend something here. I'm still trying to pinpoint what that is, but it wasn't good. But I'll include some pics and the recipe anyways because it's just so darn pretty and healthy! I tried really hard to like it, and maybe the avocado I used was a little bland and overripe. (Also, I think people should share more of their failed experiments so that we could all learn from them and have a good laugh while we're at it. I'd love to see a blog devoted to that. In fact I already have more than a few good entries in mind.)

Ingredients

1 large grapefruit, peeled and segmented, with its juice
Half a jicama, peeled and diced (save the rest for slaw)
1 avocado, diced
Coarsely ground sea salt to taste
Splash of lime juice

Combine all of the ingredients in a bowl.Oooh and aah for a bit. Taste. Order some pizza instead.

On Food and Cooking

2010-07-28T11:54:00.000-04:00

Hardcore foodies will recognize the title as the book by Harold McGee (I recently acquired a practically free copy that was to be discarded by a public library), but it is a pretty accurate description of what the past couple of weeks have been like for me.

Let's take this morning for instance. I woke up, starving as usual, and excitedly ran out to get the paper. It is Wednesday after all, the day that the Washington Post publishes its food section. Next I made my usual hearty breakfast - eggs, hashbrowns etc and ate while reading about the latest local food news and watched the Cooking Channel.

As I cleaned up, the phone rang and it was a family friend who had invited us over for dinner. As we discussed the menu, it transpired that she would very much like us to bring dessert. My brain had to quickly switch gears from the roasted vegetable cous cous I had been planning to bring. Maybe the panna cotta that I had been wanting to try? On second there are kids in attendance and a cheesecake might be more kid-friendly. Of course I'll make a blueberry coulis to go on top.

Next on the agenda was watering the garden on our deck, a modest selection of flowers, herbs, and tomatoes. My mind wandered to my recurring day dream of converting my grandparents' estate in Newport into a bed and breakfast. I have already planned the vegetable garden and chicken run for fresh veggies and eggs, and today I add a wood burning cob oven made of recycled material where I'll turn out fresh bread and pizza.

So here I am currently, putting off going to the grocery store because writing is much more fun. Maybe I'll make something easier and more fool proof than a cheesecake. A cobbler perhaps? I'll have to do a little research before I go to the store.

The memory of last night's dinner is still lingering in my head. I grilled some beautiful spice rubbed heritage pork chops from a local farm that tasted more like a juicy steak than the porkchops I'm used to, alongside some local zucchini and corn. Oh and local potatoes roasted with some rosemary and thyme.

Maybe I'll have the leftovers for lunch? Now my thoughts are turning to lunch and I'm hungry again. These days the phrase "I'll go get lunch" often means going around the side of our house to pick some gorgeous tomatoes lovingly grown by my young neighbors, and supplementing with fresh basil picked off our deck.

Suddenly I am reminded of the crab cookout that we will be having on Saturday. I can't forget to call the crab company today.

What a life. I move seamlessly from one meal to the next. I know that it won't last, but I am enjoying every minute of it.

Guess the Plant (Day 9)

2010-07-23T22:38:00.000-04:00

Notice the different shapes of the leaves.

Guess the Plant (Day 8)

2010-07-22T11:35:00.001-04:00

Guess the Plant (Day 7)

2010-07-20T17:11:00.000-04:00

Per the instructions that came with the seeds, I replanted when they were 3 inches high.

Guess the Plant (Day 6)

2010-07-18T17:43:00.000-04:00

Guess the Plant (Day 5)

2010-07-17T09:31:00.000-04:00

Guess the Plant (Day 4)

2010-07-16T09:25:00.002-04:00

Guess the Plant (Day 3)

2010-07-15T09:25:00.001-04:00

Guess the Plant (Day 2)

2010-07-12T14:08:00.001-04:00

Guess the Plant (Day 1)

2010-07-11T09:48:00.000-04:00

I am very excited. While some people have children or even pets, I have seedlings. Something about taking some tiny seeds, putting them in dirt, and watching them grow seemingly overnight is nothing short of miraculous to me, and I have taken to documenting their progress each morning.

I leave it up to you to guess what variety of plant it is. Yes, I know the answer and no, there are no prizes. Unless you count my undying love and appreciation for reading my blog. I will admit that this first photo was taken 2 days after planting, but every photo hereafter is taken in 24 hour increments. If you click on the link "Guess the Plant" on the right hand side you will be able to see them in order.

Without further ado, here she is.

Beer Week (and vegan eats!) at Rembrandt's

2010-07-11T09:16:00.001-04:00

It was Philly Beer Week that brought me to one of my favorite restaurants in the Art Museum district. I don't often make it to that neighborhood but when I do and I'm hungry I head over to Rembrandt's. And I always order the Tuscan fries.

I give full credit for the discovery of Tuscan fries to Fred. As he tells it, he's been going for years, always orders Tuscan fries, and never shares. And each time as he watches his fellow diners reaching for a bite he tells them that next time they should order their own. Because they are no longer on the menu, if you ask nicely for some Tuscan fries it is a secret code that you are a regular and should be treated as such. I think it's the balsamic drizzle that makes them so addictive. Or maybe the roasted vegetables.

All of their food is consistently good.

And while I may not always partake, I always appreciate bars that make an effort for the few vegetarian bar goers. Because the food is always so good here, I decided to go out on a limb and order one of their specials, tofu skewers with coconut rice and a red pepper sauce. Kudos to Rembrandt's for having an elegant, original and delicious vegan offering on their menu.

My one gripe is that although the beer selection is good, it's rather pricey. Still, I mostly go just for the food so it doesn't really matter.

Rembrandt's Restaurant and Bar
741 N. 23rd Street
(Corner 23rd & Aspen Sts. in the Art Museum Area)
215-763-2228

3 Ingredient Fix

2010-06-15T11:23:00.009-04:00

I guess I understand the concept behind that show "5 Ingredient Fix" on the Food Network. I just think it's misguided. Every time I watch it I think, man a 6th ingredient might make it taste a lot better.

And most times I find that I cook with minimal ingredients anyways, mostly out of necessity. Last summer while taking part in the One Local Summer Challenge, I realized that eating locally also forces you to cook minimally. You are dependent on what is available, but you are also able to center meals around a few ingredients because they taste so darn good. Eating this way is good for your wallet too. Every time I go to the farmer's market I come in under budget, no coupons or sales necessary. Try that at your local supermarket, especially if you buy organic.

Even with the availability of local produce, some nights it just seems harder than others to come up with a dinner plan without resorting to the convenience of takeout or a local restaurant. It has to be fast, cheap, healthy and satisfying. Then try throwing vegetarian, local and organic into the mix. Every time I pull off a dinner that meets all of the above requirements I amaze even myself. I can't imagine how those of you with crazy stressful jobs let alone families deal with it. I won't pretend to offer advice on that one. (Although I do have to say that I would imagine this meal is kid friendly.)

Ingredients

Fingerling or yukon gold potatoes (These are always available at my market but use what you have)
Fresh broccoli
Cheese (Any kind that melts)
Olive oil

Clean and slice the potatoes into thin rounds. Layer into the bottom of a shallow baking dish.

Break off a few broccoli florets. Cut them into fairly small chunks and layer on top of the potatoes.

Drizzle lightly with olive oil and season liberally wth salt and pepper. Add a few splashes of water which will ensure more even cooking. You can add a few red pepper flakes here if you like heat. Or consider using a pepperjack cheese.

Pop in a 350 degree oven uncovered, and check after about 30 minutes. Perfect time to see what's on tv and grab a cold beer.

You might have to give it a little stir if the pieces on top get too browned, but keep in mind that a little bit of brown on the broccoli is a good thing. If you've never had it roasted before it's glorious. Beats the heck out of mushy steamed broccoli any day. (As a side note, I've recently discovered that broccoli cooked on a grill plan is delicious as well.)

Grate, or thinly slice if you're as lazy as I am, your cheese. When your potatoes are tender, which like I said should take a half hour or so, remove and layer some cheese on top. Pop back in. If you're as impatient as I am, crank your oven, or toaster oven in my case, up a few degrees. You might be seeing a pattern in my cooking style here.

When the cheese is sufficiently melted, grab a fork.

I won't tell anyone if you don't even bother with a plate.

Butternut Squash Risotto

2010-06-14T11:55:00.011-04:00

I know what you are thinking. Ok that's not entirely true. But you might be thinking "Butternut Squash? In June? From someone who advocates eating seasonally?"

You'll have to forgive my slight transgression when you hear why. It's been a struggle for me to wrap my head around the fact that I will be gone in a few days. My small studio apartment is my sanctuary and my kitchen is usually stocked with all manner of ingredients. Lately, I've had to keep reminding myself not to keep buying food. I can't buy a can of this or a jar of that knowing that I'll discover it in my pantry a few months later and use it to create something really special. I can't keep stocking up on cans of beans just because they are on sale.

Emptying out my freezer has been an amusing process. In it you'll find an odd assortment of leftover bits and pieces. Everything from tofu to a ham hock. They should make an episode of "Chopped" with what's in there. So anyways, one of my finds was a container of leftover ravioli filling that I made months ago.

So out of the freezer it came, as I racked my brain and my cupboards looking for a suitable partner. None of my regular starches seemed like a good match especially on a warm night, until I spied a forgotten box of risotto. And the stars aligned in the form of an open bottle of white wine. Open bottles of wine don't last very long around my house so it was a sign.

Ingredients

About a cup and a half of cooked butternut squash (assuming you are feeding 2 people with leftovers)

Handful blue cheese, to taste

Handful dried cranberries, to taste

Arborio rice (see package for measurements and servings sizes)

Healthy splash of white wine

1 small or medium onion, diced

A few cloves of minced garlic

Butter and olive oil

Optional vegetable stock

Optional fresh lemon

In a large sauce pan, heat the butter and olive oil over medium heat. Add the diced onion and season liberally with salt and pepper. Satuee until the onion starts to get some color, but don't let it get too brown.

At this point you can prepare a sauce pan with some stock and heat over medium low heat. A full disclaimer that I used water and it turned out just fine. I used pretty strongly flavored ingredients in this one, but when I'm making something plainer I do use stock. Regardless, heat some liquid in a saucepan next to your risotto. It should simmer but not boil.

Add the garlic and uncooked rice and stir so that the rice starts to absorb some of the butter and oil. Stir constantly while it toasts slightly. After a few minutes and when you see the rice starting to get a little toasty, add the white wine. You want a good amount (I added about 2 cups) because this will add a lot of flavor. You could add some lemon juice right now also.

Stir the risotto until it absorbs all of the liquid. The usual risotto technique is to watch constantly, add a little warm liquid at a time, and wait until it absorbs all of it before adding some more. I turn the heat down to low, add about a cup of liquid at a time, stir well, put the lid on, and watch some tv. During the commercial break I'll check it again. I've never had any complaints about my risotto. There are so many commercials nowadays that you end up checking it pretty often this way.

When it had a good deal of liquid added to it but wasn't quite done, I dumped in my sqaush, blue cheese and cranberry mix and stirred well to incorporate. You might want to reseason at this point with salt and pepper.

Watch the magic happen... and enjoy.

PS: When I went back and read the ravioli recipe I had made a note about saving the filling to make risotto. The idea must have been tucked away in the back of my mind for a while. I wonder what else is lurking back there?

You might not be so proud...

2010-06-10T16:36:00.010-04:00

Or maybe some of you will be???

I recently posted about a Phillies game where I showed tremendous restraint. I somehow managed to avoid the temptations of hot dogs and cheesesteaks that are abundant at Citizen's Bank Park.

PETA ranks Citizen's Bank Park as the best ball park for vegetarian eats. Given that I only go once or twice a year, I tend to use games as an excuse to splurge. I feel like it's my right as an American to enjoy a hot dog at a ball game. And while I've heard great things about veggie dogs and veggie cheesesteaks there, they're not exactly handing them out at every concession stand.

It was sheer luck that I ended up getting that black bean burger at the last game because we ended up sitting right by the one stand that sells them. I choked it down (it was about as bad as you'd expect it to be) hoping to gain some good karma for a little while.

Any good karma that I earned was promptly spent at Friday night's game against the Padres. Maybe I'm just getting sad about leaving Philly, but I haven't wanted to waste my last few weeks here on terrible veggie burgers. My time is precious.

What better way to enjoy all that is Philly than with a sandwich worthy of an episode of Diners, Drive ins and Dives. I present to you the Schmitter.

Cheesesteak, fried onions, fried bologna, tomato, and special sauce.

And yes, it was worth it.

Ode to a Cucumber

2010-06-08T13:52:00.006-04:00

You know what I think is just as cool
As an afternoon spent by the pool?
I’ll give you a hint, it’s long and green.
And at the farmer’s market it can be seen.

But only when the weather is nice and hot.
During the winter months, you’ll find it not.
So all winter long I wait and wait.
With nothing but potatoes to fill my plate.
I eagerly await the arrival of spring.
And of all the green things that it will bring.
Asparagus and strawberries are a hopeful sign.
Of a bountiful summer that soon will be mine.
At last the day is finally here!
When I first bite into a cold crunchy spear.
I sprinkle with salt, or just eat it plain.
Until a ripe summer tomato I can obtain.

Then panzanella always does the trick.
A dish I can prepare really quick.
And into tzatziki for a delicious dip.
Or maybe I'll make a summer sip?
It makes a great cocktail or so I’m told.
Gazpacho too, served nice and cold.
When August comes they’re everywhere.
From friends’ backyards to my CSA share.
At times it seems it’s more than I need.
Then I think about all the hungry mouths to feed.
But if I can’t use it, it’s not the end.
I’ve always wanted to try pickling our vegetable friend.
And a cold slice placed over the eyes
Is said to really revitalize.
So the next time you’re trying to beat the heat.
I know just what you need for a refreshing treat.

Wilma's Tasty Tortilla Chips

2010-06-08T11:06:00.006-04:00

I hate waste. Which is tough when you love food as much as I do. I couldn't resist buying real tortillas recently for the Lost finale party. By real I mean not the kind from the grocery store but the made by hand variety from the mexican grocer at Reading Terminal.

Definitely worth it for the taste alone, but when they are dirt cheap you really can't go wrong.

Until you realize that you have about 30 leftover. And you are one little person who can only eat so many tacos.

If you are anything like me you are inspired to whip up a batch of homemade tortilla chips for your next office meeting and trust that somebody will bring some sort of dip if you ask nicely. See Betty's salsa below.

Ingredients

Fresh flour or corn tortillas

Vegetable oil

Salt

A cast iron dutch oven works perfectly for frying. Luckily, I have my trusty Lodge that I pull out for just such occasions. Heat some oil over medium high heat. You don't need a ton because tortilla chips are thin.

While the oil is heating, slice your tortillas into chip size wedges and line a plate with paper towels.

Test the oil by dropping a small piece of tortilla or bread in. When it sizzles immediately it's ready, but if it browns immediately it's too hot.

Drop them in a few at a time. You don't want any overlap.

Watch carefully and flip when you see brown around the edges. When they are lightly golden brown remove with a spider or even tongs will do. Be careful not to splash yourself, but shake gently to remove as much excess oil as possible.

Place on the paper towel lined plate and sprinkle lightly with salt. I'm sure you can play around with some spices here. Cumin, chili powder and lime come to mind, but maybe some cinnamon sugar??

Store in an airtight container until ready to eat.

For such a simple food, I was surprised at how taken aback people were that I actually made them. I guess it is relatively labor intensive for something that you can buy pretty inexpensively at the store, but it will impress the next time you entertain. And you won't have to tell anyone that it cost you next to nothing.

Betty's Desktop Salsa

2010-06-07T15:44:00.005-04:00

Maybe you will be smart enough to prepare this ahead of time. I'm not sure most offices offices besides ours come equipped with knives sharp enough to cut a whole pineapple. Sometimes in my office, it's best not to ask questions.

And you should get a whole pineapple for this, none of that expensive pre-cut kind. Make sure it's ripe by smelling it. If you don't smell pineapple it's not ready.

The recipe is taken from Whole Foods.

Makes about 2 cups
The tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that's great with grilled pork, skirt steak, shrimp or tofu. It's also delicious with tortilla chips or spooned over tacos. For the best flavor, make at least 30 minutes ahead of time to allow the flavors to mingle.

Ingredients
2 cups diced fresh pineapple
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
1 serrano pepper, stemmed, seeded and finely chopped
Juice and zest of 1 lime
1/8 teaspoon sea salt

Method
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.

To really impress your co-workers, serve with the top.

Things I Will Miss

2010-06-04T15:17:00.003-04:00

I will miss being able to share culinary adventures with my office mates. I will never forget last summer bringing in our haul from the CSA every other week and spreading it out on an office table. While cookies and candy are a regular occurence, we got quite a few stares with our giant heads of cabbage, bright red beets, and kabocha squashes. Nobody seemed to mind it though when we shared our giant watermelon one week. Note to all office managers: nothing will boost office morale like a giant ice cold watermelon in the middle of July.

And so it wasn't completely out of place that Betty and I found ourselves slicing into a whole pineapple, dicing onions and chili peppers, and tearing up cilantro at her desk last week. Ok, it was very out of place. Our office doesn't even have a break room. Also, we had to use a mystery plate we found as a cutting board and a scary knife that's been in our office since the dawn of time. I don't want to know how it got here.

When I decided to organize a potluck for a meeting, chips and dip might come to mind. Well you can imagine I wasn't gonna show up with a bag of tostito's and some french onion dip.

Instead I brought homemade tortilla chips and if you hadn't guessed from above Betty made fresh pineapple salsa. Oh and I almost forgot about my fresh brewed sweet tea with mint. I think I could have a new career as a caterer and considering how many catered events my office alone has it might not be a bad idea. Recipes to follow.

Monday Night Meal at Mémé

2010-06-04T12:52:00.002-04:00

I know this is much delayed post so forgive me...

My birthday and mother's day fell pretty close to each other this year so what better way to celebrate than by going out to a restaurant that pays homage to my mom's side of the family tree? I give Fred 100% of the credit for picking the restaurant.

Mémé's at 22nd and Spruce is one of many places that I have wandered past many times, but never had occasion to eat at. It's a testament to the strength of the Philly dining scene that I have lived in the same neighborhood for 3 years and have yet to sample every restaurant within walking distance.

The name itself was enough to intrigue me. I have French Canadian roots on my mother's side (you'll have to ask her for all the details) but we affectionately call my grandmother on my mom's side Mémère. (She is incidentally, a great cook.) I was not surprised to learn, therefore, that the restaurant was named after the chef's Morrocan grandmother.

The French influence isn't terribly strong in the food, and the menu would be best described as American. They get my vote for using many local ingredients. They also have an extensive wine list.

The decor was elegant and surprisingly light and airy. Even though they drew a substantial crowd (and on a Monday night no less) the small space never felt cramped.

So on to the food. Like any special occasion (read: expensive) meal it was something of an event. Again my apologies for not writing sooner as my memory is not that great. I remember that you could choose a 3 course prix fixe meal from the menu. I believe it was $35. I don't, however, know how often they do it.

For a non dessert eater like myself, I am often wary of 3 course meals. Especially if I'm actually eating vegetarian, often I will spend less money picking from the menu. I debated for a while until I saw that one of the dessert choices was cheese. End of debate.

First courses: ravioli and scallops

A perfect and light way to start the meal. It tasted like spring.

A not so light appetizer, but an indulgent bite that will not soon be forgotton. It makes you immediately want to try and replicate it at home.

Second Courses: steelhead trout and porkchop

So here was my only gripe about an otherwise stellar restaurant. I inquired about the catch of the day and how it was prepared. The answer was Steelhead Mackeral and grilled. Not being a picky eater, I decided to try it. A little post meal research revealed that Steelhead is actually trout, but my biggest surprise came when the entire fish was presented head and all. It's time like these that I envy vegetarians. I've never seen a piece of tofu stare back at me with its cold, dead eyes. Ok, so my fault for not assuming that grilled meant whole. Again, not a problem. I just put some potatoes and onions over the eye and went about my business. Not having much experience with whole fish I found it hard to avoid every single bone. Especially when you are given almost no light. I'm all for mood lighting but not when there are potential choking hazards involved. Still, I did manage to eat every delicious bite.

According to Fred, his pork chop was divine. Not that I would know of course...

Third Courses: cheese and strawberry napoleon

I'm not sure you can really screw up cheese. Ok I take that back, you can screw it up by not giving me enough of it.

If you're into this sort of thing... You would enjoy it. It managed to be light and decadent at the same time. And of course incredibly fresh tasting.

Bottom Line: Add this to your special occasion repertoire.

Mémé Restaurant
2201 Spruce Street
215-735-4900

Tastebuds

2010-06-03T15:02:00.007-04:00

Having lived in various locations around Fitler Square for several years, I have wandered past Tastebuds Market many times. I've been curious and maybe poked my head in once or twice, but like nearby Bacchus I just assume it's a place for those who can afford expensive pre-cooked meals and who don't have the time or desire to cook for themselves. While I do splurge on food, it's usually on expensive ingredients I cook at home or on a nice restaurant meal. I guess the concept of paying $8.99 per pound for eggplant parm that you then eat at home is a bit strange to me.

But curiosity and a Groupon got the better of me and so it was that I ended up there recently sampling the aforementioned eggplant parm. I like the homey, friendly feel and the fact that everything looked really fresh and delicious. If I could afford it (which most people in this neighborhood can I'm sure) and I was pressed for time I could see the appeal. I will say the prices aren't completely outrageous and they offer catering and gift baskets that look reasonable.

I had high hopes for the beautiful looking eggplant parm. Let's just say that I'll stick with my homemade version from now on. Not that it was terrible, I just think the texture of eggplant parm is best straight out of the oven. The flavor was also more lasagna than eggplant. Not necessarily the worst thing, just not what I was looking for.

The Asian marinated vegetables, however, were delicious. Perfect texture and seasonings. They were a much better value, and I even had leftovers to mix with some tofu and rice the next day. I might actually consider them the next time I'm looking to treat myself. Of course we're also entering the high season for local and seasonal veggies so I might as well just try and replicate the Asian marinade myself. I know it included a lot of sesame oil.
So maybe this wasn't the most helpful of reviews. I'm still not entirely sure how I felt about the place either, other than to say it's not the kind of place I frequent.
Tastebuds Market and Catering
24th and Lombard Streets
215-546-6900

It's All Coming to an End (Part 3)

2010-06-03T11:00:00.008-04:00

Third Course: Coconut Shrimp

I had much more sucess, and experience making my next dish. The first time was an experiment that went very right. I would make it more often if not for the high price of shrimp and the fact that most shrimp is not sustainably harvested. When the occasion calls for it though, you have to live a little. And given the current state of affairs maybe we should all be stocking up on seafood while we still can.

Ingredients

Raw shrimp* (1/4 per person)

Coconut flakes

Panko

Eggs (2 is enough for 4 servings)

Canola oil

*Go to a reputable fish market (Reading Terminal is the best place in Philly) where you will likely find unpeeled and undeveined shrimp for a decent price. It's worth it to peel and devein them yourself, or enlist some helping hands to do it. Oh, and don't be tempted to get the cooked variety at the supermarket, they just won't do.

Once your shrimp are all cleaned up, set up your breading station. Eggs go in one bowl and the coconut and panko go in another. The coconut and panko should be equal parts, and if your coconut came in large flakes like mine did you may have to crush them slightly. They should be about the same size and texture of the panko. Season this lightly with salt.

Coat the shrimp first in egg, then in panko/coconut and lay out on a baking sheet lined with foil. It makes for easier cleanup.

Drizzle carefully and lightly with some canola oil.

Pop in a 350 degree oven. These cook quickly, about 12 minutes. As soon as the coating gets a little browned you should pull them.

Dipping sauces are in order. Please ask Betty for the recipe she used this time. I have experimented with the sweet/sour/spicy combo before with good results.

It's All Coming to an End (Part 2)

2010-06-03T10:37:00.006-04:00

Second Course: Pineapple Fried RiceAnd frankly, no recipe available either. I blame it on the aforementioned tropical drinks and also on my poor planning, but don't trust me on this dish folks. I forgot to buy long grain rice so in the end had to use the sushi rice I had which would have been ok if not ideal. But... I also overcooked it. A quick google search will serve you better unless you are in the mood for some pineapple gruel. Maybe if you work in a nursing home? Or are recovering from jaw surgery?

It's All Coming to an End (Part 1)

2010-06-02T13:28:00.010-04:00

I've already started to say my goodbyes. To the people and places that have made my time in Philly so special, but more (ok maybe not more) importantly to the greatest television show of my generation.

Insert groan *here* because I'm talking about Lost. Well, I won't actually talk about it here, I'll leave that to the rest of the geeks out there on the internet. I will however, talk about the finale feast cooked up by the WVE crew.

The First Course: Teriyaki Fish Tacos With Chipotle Lime Slaw

Ingredients

Firm white fish fillets (1/4 lb per person)

Teriyaki sauce or marinade

Optional fresh chile peppers

Tortillas, both flour and corn

Head of green or napa cabbage (1/2 head will be more than enough for 4 people)

A large carrot or 2

Scallion

Mayonaise

Small jar of chipotle peppers in adobo

Fresh Limes

Make sure that your fish fillets are completely bone free. Place in a baking dish and cover with teriyaki. You don't want it swimming in it, just enough to coat. You can add slices of chili if you want, seeds and all. Cover and place in the fridge. This should marinate for at least an hour.

Meanwhile, cut your cabbage into large chunks and place in a large bowl. Cover with water and a large handful of salt. Swish around to make sure that the water gets into the crevices of the cabbage. This step is designed to clean any debri from the cabbage if it's straight from the farm and the salt acts to ensure maximum crunch in the final product. I learned this from making kimchi. The cabbage should sit in there for at least a half hour. Remove from the water and rinse under cold running water and dry thoroughly. Pat with a paper towel if need be.

Using your largest and sharpest knife, slice the cabbage into thin shreds. I kept mine somewhat wide, mostly out of laziness. I also like a nice bite of cabbage as opposed to the weird shred you sometimes see in prepared slaw. Place in your serving bowl.

Use a vegetable peeler to peel the outer layer of carrot and discard. The peeler will then come in handy to peel nice juliennes of carrot right on top of your cabbage.

Slice some scallion on top as well.

In a small bowl, start with a small scoop of mayo. It will probably take less than you think to coat your slaw and it's best to err on the side of caution rather than go overboard. Pour in some of the adobo sauce from the chipotles. This is potent so be careful. Take a few chipotles out and dice before adding to the mayo. Add a squeeze of fresh lime. Taste and adjust as needed. Add to the cabbage mixture and toss. Set aside in the fridge for a while so the flavors can marry.

Your fish should be marinated by this time so pop it in a 350 degree oven, uncovered. I left the teriyaki right in the baking dish because I hadn't added a ton to begin with. Remove any chilis you may have added.

The fish should take about 20 minutes to cook all the way through. It should be completely opaque and flake with a fork when you poke it.

Right before serving, heat up your tortillas breifly in the oven or in the microwave. I would recommend seeking out a Mexican grocer for dirt cheap but high quality tortillas. They can easily be found at Reading Terminal, which of course also happens to be the best place to buy the fish. Keep the tortillas covered so they stay warm. Prepare your table setting with the tortillas, lime wedges, and slaw.

Best consumed with a cold tropical beverage.

So I Turned 25 Recently... (Part 2)

2010-06-01T16:01:00.013-04:00

I pretty much did nothing but eat for 3 days straight which is exactly how I wanted to spend my birthday weekend. The Part 1 meal was my parents doing. You can see where I get my meat eating ways from. It's not often that I get homecooked (and not by me), fall off the bone tender ribs so no complaints here. My dad's ribs are about as good as it gets so I'm hoping he will share his method.

I did, however, want to have one meal that represented the way that I cook and took full of advantage of my parents grill. I came prepared with my own ingredients, all local and seasonal. My sous-chefs and I created a simple but delicious meal that satisfied both vegetarians and carnivores alike. We improvised, so sorry that there are no detailed recipes.

I started out with some local, organic ground beef. I was shocked at how expensive steak is. No worries, burgers are just fine by me. Especially on nice fresh, locally made ciabatta.

We raided my parent's fridge for marinade ingredients for some portabello mushroom caps. I'm pretty sure soy sauce and teriyaki sauce were involved.

A whole bunch of veggies went on the grill, all seasoned simply with olive oil, salt and pepper.

Maybe my favorite part of the meal was Betty's special blackberry reduction. I never would have thought to combine blackberries and balsamic vinegar and reduce it into a thick sauce. She better share the recipe before I leave! It elevated everything from the grilled chicken to the asparagus to new heights.

Here it is on the grill...

And on the table...

Thanks Betty and Fred for cooking and taking some great pics!

So I Turned 25 Recently... (Part 1)

2010-05-28T12:37:00.008-04:00

I'm really glad my family "gets" me.

You'd be Proud...

2010-05-27T09:52:00.002-04:00

The picture's not great, but that is a veggie burger. At a baseball game.

Go Phillies!

News

2010-05-25T11:12:00.004-04:00

Friends,

As I write my resignation letter to my office today, I would like to share the news with you as well. While I will not be resigning my post as "The Worst Vegetarian Ever," I will be leaving Philly and its fabulous and unique foodie culture behind as I embark on the next chapter of my life.

Philadelphia has very much become my home. I feel as if I have been here for longer than six years when I think about how much I have experienced here. I distinctly remember the very first day I visited, feeling like a small town girl in a big city. I marveled at the countless shops and more importantly restaurants all within walking distance. The concept of buying your next meal off the food truck down the block was entirely foreign to me. Now I exist almost soley on breakfast sandwiches, Magic Carpet, and soft preztels. Ok and the occasional hot dog.

I have witnessed Philly embrace many of the values of the new food revolution taking place around the world. We have restaurants serving local products, farmer's markets, CSA's, community gardens that would make Alice Waters proud, and grassroots organizations working hard to educate the masses. In the past few years I have changed the way that I eat, cook, and buy food in remarkable ways. I'm far less dependent on the supermarket than I used to be, and I've accepted that I can only eat certain fruits and vegetables when they are in season. It used to be that eating locally and organically meant shelling out a few extra bucks, but I've discovered that it's just not true any more. I think I manage to eat very well on my meager budget.

My journey continues on to Charlottesville, VA where my budget might not increase but where I hope to have time and kitchen space to keep up with my culinary explorations. I have already begun researching farmer's markets in the area. I have been accepted into a co-op, and my understanding is that the philosophy centers around shared food preparation and sustainability. I can't wait to have the opportunity to compost again!

I will continue to write, I promise. Writing has given me a creative outlet and a chance to document some important memories whether I have a large audience or not. There are far more talented, entertaining, and original folks out there I know. If at the end of the day if I'm the only one who reads it that's ok with me. At the very least I'll have a scrapbook/journal of some of my favorite memories and recipes.

But then again, maybe my tv career will take off soon. They air my episode of Chef's Vs. City in July.

As always, thanks for reading.

-Wilma

I'm a Little Too Excited...

2010-05-24T14:10:00.010-04:00

Food Network Here We Come

2010-05-19T12:26:00.005-04:00

I have very few nice things to say about the Food Network. Even if I had the talent, charisma, and desire to share my cooking skills on TV I would avoid Food Network at all costs.

But that doesn't mean I can't be excited when I might have the opportunity to have my face shown on a Food Network show right? Ok I'm probably a huge hypocrite. I attribute it more to boredom than hypocrisy.

Whatever the case may be, here's the scoop for any foodies and television junkies in the area. The Food Network is taping a Philly episode of "Chef's Vs. City" tomorrow. If you haven't seen it, it's about as hokey as you'd expect it to be. Teams of celebrity chefs and wannabe Food Network "stars" race across major cities performing challenges like shoving fiery curry down their faces as quickly as possible.

I don't know what all the stops in Philly will be - I would imagine there are cheesesteaks and soft pretzels involved - but I do know that around lunchtime they will be filming at 34th and Walnut. As a loyal patron of the food truck Magic Carpet, I am thrilled that the challenge will include contestants making and selling falafel on the street. I'll be the first in line. Followed closely by Betty and Slagheap if only because I'll be dragging them down there to scope out the scene with me. I figure with 3 people we have a better shot at having someone's face end up in the final cut.

So look out world, WVE is officially making it's television debut. We're gonna be huge.

Happy Hour Just Got Happier

2010-05-17T13:16:00.012-04:00

It's that season again, when warmer temps and lighter workloads tempt people to celebrate at the end of the workday and commiserate with their cubicle mates over a few drinks.

Any resident, employee or student of University City probably knows the same 3 or 4 bars with decent happy hour specials. While convenient, the cheese fries from New Deck and the half price margaritas from Mad4 start to get old after a few years. It may have something to do with the infamous purse melting incident at Mad4, but that's a story for another day.

All too often the happy hour dilemna is we either spend yet another night at New Deck or we venture downtown where we face higher prices plus the added transportation costs. Most times it's easier to stay within close proximity to our office. This is just a nice way of saying my co-workers (and I) are lazy.

No one was more excited than I was to hear about newcomer Landmark Americana opening up over by Drexel. Even better, they have happy hour specials to rival New Deck's half price appetizers. Ok, rival isn't the right word because they blow New Deck out of the water especially with their drink specials. I'm also a big stickler for places having an open layout that can accomodate a crowd. The place was incredibly roomy, but if you want to sit outside you'd best get there early.

We sampled the lobster quesadillas and the nachos, both of which were perfectly acceptable if somewhat predictable options for happy hour. For large portions at half price and washed down with copious amounts of beer and house made sangria, however, it's not a bad way to spend a warm summer evening.

Landmark Americana Tap and Grill
3333 Market Street
215-222-4500

2nd Annual Earth Day Adventure

2010-05-14T11:16:00.012-04:00

Over a year has passed since I entered the blogosphere, and not much as changed. Last year around this time Betty and I celebrated Earth Day in a manner more suited for Cinco de Mayo. We went out for Mexican food. (Ok, and we also saw the movie "Earth.") I'm happy to say that we kept our promise of making this an annual tradition. Go see the cheesy Disney Nature movie that comes out on Earth Day and eat some tacos.

This year it was "Oceans" and late night dinner at Xochitl. I was tipped off to spectacular late night specials at Xochitl, Thursdays 10-close. Something along the lines of half off almost everything on an already reasonably priced menu.

Even though it required substantial planning for me to eat dinner at 10 pm (I'm an old man, I like my dinner at 6 and I'm in bed by 10) it was worth it. The set up is great, although a little dark in the basement bar where they sat us. The service could have been better, but at half price I think it's allowed. Just don't expect to get out of there any time before midnight.

This is the place for tequila drinkers. They're serious about it here. The knowledgable waitress steered us towards a glass (and I do mean glass, not shot) served with some spicy tomato concoction that's supposed to cleanse the palate. It was interesting.

The food lived up to my expectations. While the servings are small, it's perfect for a group of people who like to sample lots of different dishes.

You'd be proud. I ordered pretty much the only vegetarian options on the menu, the empanadas and the black bean and huitlacoche burger. Both were more than satisfactory.

Oh and watch out for Earth Day 2011: "African Cats" and Zocalo

Xochitl
408 S. 2nd Street
215-238-7280

Falafel Factory (For Free!)

2010-05-13T14:16:00.006-04:00

I don't mean to sound like a shill, but if you like bargains -and food- you should sign up for Groupon. Never heard of it? It's a daily listserve of discounts for local businesses. Don't do it if you don't like to clog up your inbox, but if you have the patience to actually read through the daily emails it's pretty sweet. And free. (I swear it's legit, you don't have to give them any scary information or commit to anything when you sign up.)

I won't bore you with the details, but I've used their food deals a lot. And I'm such a loyal customer that Groupon gave me a $5 credit just to be nice. So when the deal of the day was "$5 for $10 worth of falafel," I felt like it was my birthday and christmas all in the same day. Yes, in case you're wondering falafel is a perfectly acceptable gift in my book.

The Falafel Factory just happens to be a few blocks from my house, but it's just enough off the beaten path though that I'd never noticed it. Congratulations Groupon. You've gotten me to sample a local place I probably never would have otherwise. And they have my repeat business.

It's a pretty sparse operation. A small storefront with a simple menu. They chose a very accurate name for the place.

I haven't found much good falafel around here, and not surprisingly given the name, this was spot on. What I liked about it (besides the free-ness) was the texture and the fact that the sandwich didn't have any unnecessary lettuce or filler. If I wanted a salad, I'd order a salad. I ordered the Greek, and it was chock full of nothing but falafel and delicious toppings. They also have flavors like Hawaiian and BBQ, but I'll stick with the Greek. I'm loyal like that. You can add sides like hummus and pita or veggies and dip. I'm glad they were free, otherwise they are not worth the extra $2.

Verdict: At around $7 for a sandwich, it's a bit more than I usually spend for lunch but it's certainly within range. Next time I'm bored with my usual lunch or dinner routine and feel like a splurge it's worth the couple extra blocks. I've also heard good things about the falafel at nearby Mama's.

The Falafel Factory

18th and Chestnut

215-564-0064

Zeke's Artichoke Surprise

2010-05-13T10:56:00.004-04:00

This is my first blog post on the appropriately named “Worst Vegetarian Ever” site, so bear with me…

This is very simple recipe for everyone’s favorite happy hour treat – Artichoke Dip. There are lots of variations of the classic tortilla chip dipping food. But I got this one mix by watching an old man whip it up in all of 4 minutes before a BBQ. I thought, hell, I can do that. I made it a week later for family and friends – including Wilma – and it was a hit. The old man didn’t use measurements so neither did I. The best recipes are ones that are made with the eye and can evolve with each time out. Keep that in mind when making the dip. Here’s the recipe…

Zeke’s Artichoke Surprise

What you need:
1 can artichoke hearts
1 can black olives
1 spoon full of minced garlic from a jar
1 bag of 4 cheese blend (bigger the better)
1 heavy pour from a bag or can of grated parmesan cheese
6 healthy turns of fresh ground pepper (or more)
3 solid scoops of mayonnaise
· Optional Hot sauce

What you do:

Chop up the artichoke hearts in a few pieces. You don’t need to dice these too much because they will break down in the oven, but get them into sizes you would want to see on your chip and add to a large mixing bowl.

Then cut up olives into 3-4 slices per olive and toss them in the bowl. If you used pre-diced olives you can just throw them in the bowl as is, minus that nasty grey water they keep them in.
Add garlic and mix up current ingredients.

Now add the cheeses and mayo. You don’t want the mix to be soupy, however you want a good amount of mayo so that you aren’t dipping into a solid gooey cheese bowl, as appetizing as that sounds.

Add the pepper and any other spices you think will make it taste good. You won’t need any extra salt because the olives and artichokes will have enough in them already.

I personally like to add some chili powder or hot sauce just to give it a small kick

Mix the whole thing up and then put in a casserole dish ready for baking, evenly spreading out the top like a batch of brownies.

Place dish in a 350 degree oven for 30 minutes or until the top turns golden. You can also cook for 30 and then broil the top for a few minutes for a crunchy top.

Crack a beer and wait.

When dip is done, finish your beer, crack another and grab chips. Eat.

Ron's Rib's Restaurant Review

2010-05-10T11:56:00.008-04:00

I can't say that I've ever willingly taken Al Roker's advice on anything in my life. His endorsement of local favorite Ron's Rib's has actually been enough to keep me away for a while. I'm also not a huge BBQ afficianado. I love some good ribs, but as far as I'm concerned my dad's are just fine and Philly just isn't the place for authentic BBQ. The only experience I have with southern/soul food are the few obligatory shows I've seen on the subject.

Well after many raves from Fred and company I decided I had to try Ron's. I also get weird cravings every once in a while and one day I just couldn't get a nice juicy hunk of meat out of my head. Actually, I think that describes every day for me.

I also have to hand it to a place that doesn't necessarily do any favors for it's customers. They have odd hours, they run out of food sometimes, there's not much choice on the menu and the place itself is no-frills. I think if I ever ran a restaurant that's how I would do it. The facts that they've been in business forever and have such a devoted following are sure signs of good food, Al Roker notwithstanding.

So how did it taste? It was the big tender hunk of meat I'd been craving. I'm not wimp when it comes to heat, but I had to say the spicy that we ordered was bordering on unpalatable. I'm not one to ever leave a piece of meat uneaten, however, and after eating enough, you don't notice it so much anyways. Fred and I got different sides as you can see. They were tasty enough, but I can't comment on authenticity. The coleslaw was a little sweet for my tastes, but had a nice tang as opposed to the mayonaise goo you sometimes find.

Verdict: If you live in the neighborhood and are craving some BBQ, it will hit the spot. Just maybe order the medium instead of the hot.

Ron's Ribs
1627 South St.
215-732-3561

Beets are Back

2010-04-29T16:00:00.005-04:00

I'm not sure if they ever actually go away because it always seems to be beet season. They are are a constant presence at the farmer's market and in CSA shares everywhere. While I love their beautiful color and sweet flavor, I had an unfortunate incident with a roasted beet last year. I'll spare you the details.

Long story short, it's going to take me a long time to trust beets again. Ironically, I'll eat the canned variety or the ones you find at salad bars but the thought of a fresh beet frightens me. When I spied a jar of pickled beets at my farmer's market I decided that it would be the perfect way to enjoy the flavor of fresh local beets without the panic attack. I was not disappointed. The beets were delicious and sweet without being overpowering. There was just a hint of tang, but mostly fresh beet taste. Fred and I have been eating the leftovers right out of the jar. This salad made good use of some local arugula as well.

Ingredients

Arugula, washed and with any long stems removed

Pickled beets, sliced

Handful feta cheese

Handful walnuts, toasted and chopped

Olive oil and balsamic vinegar to dress the salad

Tom's Tasty Tacos

2010-04-21T11:24:00.006-04:00

I'm sure that all of you Philly foodies and local eaters have eaten at Honest Tom's Taco Stand a million times, but I don't make the trek up to West Philly too often, and when I do the 20 minute wait for a taco is enough to deter me. There are few foods that are worthy of waiting in line for in my opinion, especially street food. Street food by nature should be convenient and quick.

Well it's always been on my to do list, and lately I've had the motivation to start crossing things off that list. Lured by the big annual flea market, the Saturday farmer's market, and of course Tom's famous tacos, Betty, Fred and I found ourselves up at Clark's Park this past Saturday.

They have one item on the menu. The nice thing about that is that you know it must be good. Their breakfast taco features eggs, potatoes, cheese, salsa and guac for a measly $2.50. Which is why it's worth the wait, and most people order 3 at a time.

Betty was the only one brave enough to endure the throngs of other fellow taco lovers all eager to hear their name called. She was generous enough to give us a bite and I was reminded of the soup nazi episode where Jerry says "you can't eat this soup standing up, your knees buckle."

What I wouldn't give for a few of these bad boys right now. Wonder if they deliver.

Honest Tom's Taco Truck
Saturday mornings at Clark's Park (42nd and Chester)
See http://foobooz.com/tag/honest-toms-taco-shop/ for information on other locations and times

Finding My Inner Lady Baker

2010-04-13T14:32:00.017-04:00

Unlike Holly Flax from The Office I'm pretty sure I have not baked on a professional level.

If you've ever tasted my baking you would understand why. Once I tried to make cookies in a toaster oven - and not my industrial size all purpose convection toaster oven that I own now. When I realized how little dough my puny store bought mix of cookie dough made I then decided it was a good idea to throw in some peanut butter for good measure. Make that soynut butter. That's all I had. Then I figured I'd better throw some extra flour in there to make it the right texture. And some more baking soda to make up for the extra flour. You get the picture.

I hope that I never have children who demand fresh chocolate chip cookies hot out of the oven because they will be sorely disappointed. I'm hoping that my chicken pot pie will be enough to make up for my lack of baking skills.

In an ideal world, however, I would have the time and the equipment to turn out freshly baked loaves of bread. We had a bread machine growing up and it was one of the most under rated pieces of kitchen equipment we owned. Long story short, I've been forever searching for a bread recipe that is manageable. Anything requiring use of a stand mixer is out as are most yeast breads. By chance, I stumbled across a blog that featured a lovely "Black Pepper Rosemary Soda Bread." I'd always thought that irish soda breads might be the answer to my baking woes, and all I needed was an inspired recipe to get me started.

Ingredients

3 1/2 cups all purpose flour

1 tbsp sugar

1/2 cup oats

1 tbsp fresh chopped rosemary

1 tsp salt

2 tsp baking powder

1 tsp baking soda

3/4 tsp freshly ground black pepper

1/4 cup butter

1 3/4 cups buttermilk

Preheat oven to 375 degrees.

Combine dry ingredients in a bowl and whisk together.

In a large saucepan melt butter on medium heat until it's browned.

Stir into the dry mixture along with the buttermilk.

Turn out onto a well floured surface. Divide dough in half and shape into round loaves.

Bake at 375 degrees for 45 minutes or until a toothpick comes out clean.

The texture was a little dry. I would describe this as a giant but delicious scone. I'll maybe experiment with some other soda bread recipes until I find one that's a little less dense. I'm also imagining all sorts of add ins like olives or sun dried tomatoes.

Recipe adapted from Epicurious

What You're Really Up to at Work...

2010-04-09T13:22:00.010-04:00

To my fellow 9 to 5'ers,

If you find yourself staring at a computer screen all day at a less than engaging job, wondering how to pass the time until happy hour starts, I feel your pain. You might be surprised to know that I love my job. I really do. But for a few weeks (ok months) of the year I find myself twiddling my thumbs given the cyclical and often unpredictable nature of my job. Hence the inspiration to start this blog. When I am not busy writing on the blog or planning my dinner menu I spend most of my day reading about what other, more experienced bloggers are up to. I am constantly hungry.

I figured you may not have taken the time to look at all of the links I've put up and I am periodically updating my list when I find a new website I like. I'd like to highlight some that I find particularly entertaining and enlightening.

I spend countless hours on Serious Eats. I don't know what I did before I discovered it. It was just nominated for a James Beard Award for Best Food Blog. There are new entries posted so often that I can keep refreshing the page to keep myself occupied. I've tried several recipes but more often than not find informative food related articles and news. What I also love is the active "Talk" section in which members ask questions and comment on everything food related. As with any open forum you get some oddballs but for the most part contributors are remarkably well informed and diverse.

Next on my list of favorite websites is 101 Cookbooks by Heidi Swanson. This one's also an award winner with legions of enthusiastic followers. It features all vegetarian recipes with plenty of commentary thrown in. Heidi is highly regarded in the food community and has written several cookbooks. Next time I have some money to burn or there's a gift getting opportunity her books are at the top of my list. She's the best for stunning photography as well. I've used her for inspiration, but to be honest I've found that she's repetitive. She's very health concious so I feel like she tends to do variations on the same theme. Still, I check in every day to see what she's up to.

I am a loyal follower of several other Philly based vegetarian food bloggers (and I mean actual vegetarian). I have gotten several great recommendations for veg friendly restaurants, and in fact most of the restaurants I've featured I've found on these blogs. I've found out about local food news as well. My favorites are: Living on the Vedge, Veggicurious, Straight from the Farm, Messy and Picky, and Mac and Cheese. A while ago I randomly met Messy (or maybe it was Picky) at Reading Terminal.

Another local site I've discovered is Table Matters. It's a well put together site full of local events, restaurant reviews, and social commentary. While it's fairly similar to some other local food sites like City Paper's Meal Ticket, I think Table Matters is a bit more sophisicated than most. I think it could quickly become one of my new favorites.

I've included links to some informative sites highlighting local food sources. If you don't know anything about the Food Trust or the Fair Food Farmstand you should browse through their websites to learn more about local farmer's markets, projects and events. You can sign up for email newsletters as well.

A few others I keep on the list for sentimental reasons or because they are entertaining. If you share my views on Paula Deen and Sandra Lee, you'll get a kick out of Food Network Humor.

Through these different sites I've been introduced to a lot of other sites. You notice the same blogs being mentioned repeatedly and some have huge cult followings. The Pioneer Woman is a favorite of many. She has a really beautiful sight, but it's definitely not vegetarian. Same goes for The Kitchn. Lots of people mention Bitten, probably because Mark Bittman is such an authority on food, but I don't think this is really geared towards the home cook with limited resources. Here's a pretty comprehensive list of other reader favorites.

I'm always looking for something new to read, but I seem to be loyal to the relatively small list on my blog. They are reliable and I owe them a debt of gratitude. Without them I'm not sure how I would keep myself occupied until 5 each day.

How do you pass the time at work?

Fabulous Farm Fresh Frittata

2010-04-09T11:01:00.007-04:00

After a cold winter filled with more pizza deliveries and chinese takeout than I'd care to admit, the season for eating locally can't come soon enough. I know in the middle of the summer I'll be overdosing on vegetables and lamenting about having to eat zucchini at every meal, so I'll enjoy the arrival of springtime veggies while it lasts. I participated in an "Eat Local" challenge last summer and my CSA share and local farmer's market provided more than enough inspiration to create many entirely local meals. I've already switched into that mode now that there's more variety at the market and that my job is such that I have more free time.

Eggs, potatoes, and cheese are local staples for any time of the year, but you can liven them up with seasonal ingredients. Leeks are a new favorite of mine, but asparagus, mushrooms, peppers, spinach... etc would all be great additions.

Ingredients

6-8 eggs depending on the size of your baking dish
Pint of potatoes - yukon gold or fingerling
1 medium yellow onion
1/2 cup - cup of shredded cheese, any variety but I used farmer's
1 leek, washed and sliced
Olive oil

If you don't know how to wash leeks, there are good instructions here.

Slice your potatoes as thin as possible and dice your onion pretty finely. In a rectangular baking dish, layer the sliced leeks, followed by the potatoes and onions. It's important that the leeks are on the bottom so that they don't burn. Drizzle lightly with olive oil and season liberally with salt and pepper. I actually added a few splashes of water to ensure that nothing burned. Bake at 350 degrees for about 20 minutes or until the potatoes are soft. The thinner they are sliced, the less time they will take to cook.

Take out and place on a cooling rack. While it is cooling, beat your eggs in a bowl. Season with salt and pepper, then add your shredded cheese along with a splash of water.

Once the potato leek mixture is room temperature, pour the egg mixture into the baking dish. It should cover the potatoes and leeks, but keep in mind that this mixture will rise in the oven so it doesn't have to come to the top of the baking dish.

Cover loosely with foil and place back in the 350 degree oven. Bake for about 10 minutes, then uncover and bake for another 5 to let the top get slightly brown and bubbly. Watch carefully, because you want to make the sure the eggs are fully set but not overcooked at which point they will become tough.

Let cool and enjoy! It's great for brunch, or even lunch or dinner with a green salad.

Betty's Birthday Blowout

2010-04-07T15:47:00.015-04:00

Betty is officially 27. I won't wax poetic too much about birthday's but of course it was reason to celebrate. The nice weather after weeks of blizzard like conditions was the icing on the birthday cake, so we took advantage of it and decided to treat Betty to dinner at one of Philadelphia's most highly sought after restuaruants, Waterworks.

The Schuylkill and Boathouse Row could not offer a better backdrop, and it's been written about as a destination for travelling foodies since its opening. Sweeping and impressive from the outside, it's easy to see why it is an attractive location. Many are the times I have wandered past on a jog down to Kelly Drive, imagining the glamorous and of course fabulously wealthy diners inside.

Well let's just say that a deal presented itself and I jumped on it, knowing that this might be my only opportunity to eat dinner at such a distinguished establishment. I made sure that my top hat was back from the cleaners and fetched my jewels from the vault.

From a place that has a water menu - I kid you not they have a $50 bottle of water - my fellow diners and I went in with fairly high expectations. Here is how the night progressed.

As a former waitress and of course restaurant enthusiast I always pay attention to the service. Luckily, I was not disappointed. Some practices I found quite amusing if not entirely necessary. Example? I can place my own napkin in my lap thank you very much.

We decided it would be best to buy wine by the bottle instead of the glass. Usually a wise decision unless the least expensive bottle is just shy of $40 and there is a 12% alcohol tax. Suprised? Not really. I came prepared to handle a few outrageous charges.

Next came our choice of 4 courses from the prix fixe menu. Make that 2 choices, as 2 of the courses were pre chosen for us. Actually, make that very little choice for an appetizer and an entree. Ok, maybe can't fault them for lack of choice if what's on the menu is fabulous. You be the judge.

Course One: Choice of Soup or Salad

My salad was the best part of the meal, but let's be honest. It's just a salad.

The soup was tasty, leaving us optimistic about the subsequent courses.

Course Two: Sorbet

I bet money that they ran out to the nearest supermarket, bought the cheapest raspberry sorbet they could find, and gave everyone exactly one spoonful in order to make it last as long as possible

Course 3: Choice of AIRLINE chicken, Mushroom risotto, or salmon

You heard me right, airline chicken. Most likely Southwest by the looks of it. All jokes aside, the entrees I think were good except for my risotto that upon closer inspection was doused with far more than its fair share of olive oil.

Course 4: A duo of mint creme brulee and chocalate cake

I would like to know if Waterwork's has a pastry chef. If the answer is yes, I would like to know if he or she is a reject from The Next Foodnetwork Star. The fact that anybody made these desserts, (hopefully) tasted them and decided that they were worthy of human consumption is probably the same person who thinks that Paula Deen and Sandra Lee are actually chefs. I know people are cooking on a budget now, but using toothpaste as a substitute for mint in a creme brulee is going a little too far. Judging from the mint creme brulee I'm guessing that's what happened. Maybe when they went to pick up the sorbet there was a sale on aquafresh so they decided to stock up. And they found some day old Duncan Hines chocolate cake on sale too so why not throw that in and call it a day. So I admittedly don't like dessert but I was the only one who could even stomach more than one bite of it.

Thankfully the birthday cake was fine and there was plenty to share. And that's what it's all about in the end. Sharing a memorable meal with friends to celebrate a special occasion. Perhaps Betty can share her thoughts on the night as well.

Life is like a box of...?

2010-03-31T13:08:00.008-04:00

When a mystery package arrived from my grandmother out in AZ it had my coworkers and I shaking our heads. Whenever I get a package from my relatives I think of Forest Gump and the box of chocolates. You never know what you're gonna get.

We were only slightly less confused once we opened the box and discovered 6 giant fruits staring back at us. We stared right back.

I walked down the hall carrying one of the giant orange behemoths, hoping that someone would be able to shed some light on this mysterious present. Alas, there were no fruit experts on duty that day. I consulted various websites including the aptly named Fruitpages.com. We determined it was definitely in the citrus family.

They sat on my desk all day while I admired their size and beautiful color. They were a wonderful shade of orange mixed with bright pink. I endured the stares of curious coworkers who assumed I must have some strange, secret admirer who tries to woo his unsuspecting romantic interest with fruit of an unknown variety. I did nothing to deny these rumors.

I finally and reluctantly gave into the suspense by slicing into one. The frangrant and familiar scent of grapefruit filled the office. I wish I could say it was something more exciting like durian, but for the sake of the office, grapefruit is probably preferable. It was not only the color of the skin and the size that were intriguing, but also the rind that was more than an inch thick when we cut into it. If they tried to sell these bad boys in the supermarket, they would probably have many dissatisfied customers wondering what's wrong with their grapefruit. Well I would tell these customers to eat it and shut up. It's delicious. Better in fact than any commercial grapefruit you've ever tasted. A little research revealed that if the fruit sits on the tree for a while, the skin will become thicker but the fruit is fully protected inside. It was by far the sweetest grapefruit I have ever tasted.

My coworkers were more than willing to sample them and once I offered they seemed to disappear. After weeks of donuts, cookies, cupcakes and pizza I think that fresh fruit hanging around the office was something of a novelty.

I managed to put one aside for myself. The pictures don't do it justice. If you ever come across a grapefruit tree, take as many as you possibly can. And let me know, I'll be happy to take them off your hands.

"It's Almost Spring" Rolls

2010-03-31T12:37:00.013-04:00

On a recent trip to Reading Terminal and Chinatown I realized very quickly that I should have brought luggage. I did get a workout though while juggling a potted hydrangea, a 10 lb sack of rice, and enough produce to feed a family of four for a couple weeks. Among my finds though was a pack of spring roll wrappers - 50 for a little more than a dollar. At least I guessed they were spring roll wrappers from the pictures on the back of the package. Lest you think that I have been falling off the vegetarian wagon what with the chicken pot pie and all you will be happy to see that these are in fact devoid of meat. Ok so they are also deep fried. Guess you can't please all of the food gods at the same time.

Ingredients
1 package extra firm tofu, drained and cubed into small pieces
1 stalk (is that the right terminology?) bok choy, finely diced
1 scallion, white and green parts sliced
1 package mushrooms, finely diced
Soy Sauce
Sesame oil
A tsp or so of grated ginger
Canola oil
1 package spring roll wrappers
Dipping sauce of your choice

In a large, non stick skillet or wok, heat a small amount of canola oil over medium low heat. Once it's hot add your tofu. Flip occasionally so they don't burn. You don't have to be too gentle because it's ok if it gets broken up a little. Let them sautee for about 3 minutes before adding the mushrooms. Once the mushrooms start to brown add the scallions, ginger, and a splash each of the soy sauce and sesame oil. You may want to add more to taste. You don't need to add salt unless you are using low sodium soy sauce. Let this mixture cook together and stir occasionally. You should turn down the heat if anything seems like it is browning too much. This mixture should give off almost all of it's moisture. Once it's pretty dry, turn off the heat and let cool slightly. Pour into a bowl.

Prepare your work station with the wrappers (kept under a damp paper towel), filling, a plate to keep the stuffed rolls, and a plate lined with paper towels to drain the fried rolls.

This is the method I used to stuff them, which seemed to work pretty well. The wrappers were not as fragile as other dumpling wrappers I've used which made the process much easier.

Once you have them all wrapped, start heating your vegetable oil. I used my cast iron dutch oven. You want enough so that the spring rolls will be submerged, but you don't need a ton of oil especially for small spring rolls. Heat it over medium heat, and keep some small bits of tofu or bread to test the heat. When you drop something in and it immediately sizzles and begins to brown, it's ready. If it browns and burns very quickly, turn the heat down a bit.

Carefully drop them in a few at a time and keep a close eye on them. Flip them once you can see brown around the edges. A spider is a very handy tool to have. If you don't have one, it's worth the $1 at your local asian grocer. Take them out and let sit on paper towels for a few minutes before dipping in your favorite sauce and enjoying.

As with all labor intensive foods, make enough to freeze. Don't make the same mistake I did of freezing them together in one container. Freeze them in batches being careful not to let them touch before placing the individual frozen spring rolls in a bag or tupperware.

Puff Pastry Pizza

2010-03-29T15:53:00.011-04:00

After my first experience using frozen puff pastry turned out to be such a smashing success I knew I had to think of a way to utilize the leftovers. Rather than sacrifice it to the freezer gods who would likely forget about it for several months I decided to put it to good use as a vessel for some veggies that had been lurking in my fridge for a few days. It's only March and I'm already entering "I bought too much produce at the farmer's market because it looked so good but how much spinach can one person eat" season. I need to learn to pace myself.

Ingredients

Package of frozen puff pastry, thawed - won't need the whole thing and cut to size depending on desired servings

Handful fresh spinach

Handful fresh cherry tomatoes

Handful mushrooms, sliced

1 small onion, sliced

1 or 2 cloves of garlic, minced

1 small package goat cheese, flavored is fine

Olive oil

Start sauteeing the onions over medium low heat in a small amount of olive oil. These will need to cook the longest because you want them to be caremalized. Stir and watch carefully for about 5 minutes then add the mushrooms. Once the mushrooms begin to brown add the spinach, garlic, and plenty of salt and pepper. Stir the veggies occasionally and cook until the spinach is all wilted, the tomatoes have burst open, and the mushrooms and onions are soft and have some color on them. Let cool slightly.

Meanwhile prep your puff pastry on a baking sheet. I eyeballed a single portion in the shape of a rectangle, being pretty generous. Slice thin strips off of each side which will be your outer crust. Lay these around the edges like so:

Spread your veggies on your puff pastry in an even layer and dot with a few pieces of goat cheese. A little bit of goat cheese will go a long way.

Bake in a 350 degree oven until the crust is slightly brown. Check occasionally so the bottom doesn't burn.

You'll probably end up with leftover veggies. Save for a sandwich, omelette, pasta salad....

Wilma's Pot Pie

2010-03-26T11:10:00.016-04:00

I remember when my mom - in a perhaps ill conceived effort to rethink the traditional Thanksgiving Day pumpkin pie - took a survey of my families favorite pies. Without hesitation I replied "chicken pot, or maybe shepards." Seeing as how the only pot pies I've tasted are of the pre-made variety I figured it's about time I make one myself. It seems like one of those meals that you probably don't eat too often but when you do, it should be homemade. And sorry, it should include chicken. I think when almost every ingredient is grown locally and it utilizes the entire chicken it's ok to live a little. I even shelled my own peas for pete's sake. That's gotta count for something right? If I ever try my hand at a veggie pot pie I'll let you know how it goes. Don't hold your breath though.

Ingredients

Chicken stock - about a pint

Chicken meat, cooked

Handful peas - Mine were local and yes I shelled them myself

1 large carrot, cut into bite size pieces

Handful sliced mushrooms

Handful of yukon gold or fingerling potatoes, cubed

1 small onion, diced

3 tbsp flour

3 tbs butter

1 cups of milk, low fat is fine

Olive oil

1 package frozen puff pastry, thawed - I used Pepperidge Farm

Start by sauteeing the vegetables in a small amount of olive oil in a large saucepan over medium heat. The potatoes should go in first because they will take the longest followed by the carrots. Once these have both started to soften slightly add the mushrooms and onions. Season liberally with salt and pepper. Pepper especially is an essential part of this dish. It's ok if the potatoes and carrots aren't completely cooked through as they will finish in the gravy and in the oven. You do, however, want a nice brown on the mushrooms and onions. Once they are caramelized add the butter and flour. Stir to coat the veggies completely and dissolve the flour. Then add the chicken stock and the milk. Stir occasionally and turn the heat down to medium low. This should take maybe about 5 minutes to start thickening. Once it starts to thicken add the chicken and peas. Cook for an additional 5 minutes or until it is a nice gracy like consistency. If it's not thick enough you may want to make a slurry out of flour or cornstarch.

Prepare the vessels of your choice. I like individual sized baking dishes. To prepare, slice the puff pastry to fit your vessels. A little bit of overhang around the edges is fine.

Pour the filling into the vessels so that it almost comes up to the top. You want them full but not overflowing. Place your puff pastry over the top - warning that you need to do this step quickly and get them into the oven because the gravy will start warming up the pastry - and cut a few slits in the middle. Pop them into the oven with a baking dish or foil underneath to catch the inevitable gravy drips. Bake at 350 degrees until the pastry is nice and golden brown. This should take about 12 minutes but watch carefully. Take out. Inhale deeply. Get ready to burn your mouth because you will not be able to resist it's flaky crust and creamy chickeny goodness.

Mmm Mmm good.

Wilma's Toasted Chicken Adventure

2010-03-25T16:07:00.016-04:00

My Saturday morning ritual, made even nicer when the weather cooperates, is to mosey on down to the Fitler Square farmer's market that is a block from my house. I always have a firm budget, and the prices are so good that I am usually able to stock up on fresh goodies for the entire week. Last Saturday it began as usual. I grabbed my staples plus some veggies that caught my eye. Upon paying I realized I had come in under budget. Armed with a few extra dollars I suddenly found myself grabbing a whole chicken. Shocking I know.

So I walked home thinking of the delicious homemade chicken stock and pot pie I could make with the adorable little free range, organic, locally grown chicken tucked in my bag, happy as a clam. I promptly shoved the thing in my fridge where I figured it would be safe for a day. So I went about my weekend, with the images of a roasted chicken with golden crispy skin dancing in my head.

Skip forward to Sunday afternoon. I opened my fridge to find that despite my best efforts the sucker had leaked some unsavory juices all over the place. The first sign that this was yet another experiment gone horribly wrong. And as Slagheap says, this is a benefit of being vegetarian. You don't have to disinfect your entire kitchen after opening up a package of tofu. Not to be deterred I scrubbed my hands, the floor, my fridge etc obsessively and vowed to be more careful in the future.

It was not until I got the thing on a plate that I realized what I had gotten myself into. Let's look a little more closely at this situation. My oven does not work. If I turn it on, it will immediately heat up to 500 degrees and set off my smoke alarm. Usually it is not a problem. My trusty toaster oven has served me well turning out everything from lasagna to duck breast. Well, I stood there for quite some time, staring at the chicken, then at my toaster oven. I wish you could have been inside my head at that moment as I pictured every possible angle at which I could shove the dumb bird in there, convinced it would work. The cooking shows I had on in the background mocked me with images of beautiful roasted chickens, pulled whole out of the oven and browned to perfection.

After putting up a a good fight I grabbed my butcher knife, ready to carve the thing manageable pieces. It might not be as pretty carved up, but I was having a my golden brown chicken one way or another. Well let me tell you something about a whole raw chicken. I'm no animal lover (I mean I like animals as much as the next person) but this thing just looked pathetic. It looked enough like a dead animal that I had visions of the poor little guy getting up on his chicken legs and walking around. I not so gingerly tried to just hack into it, hoping that my knife would be sharp enough to quickly break it down into something that no longer resembled Chicken Little. Well it took me so long that I had to keep taking breaks to wash my hands and gather my thoughts. The skin and bones were just a little too much for me. I finally got through the top layer at which point I frantically called my dad to ask him why there was a bag in my chicken and what was in it. Unfortunately for me he was not there.

Long story short I took a deep breath, tried to ignore the little ribs poking out and just went for it. I could not have been happier when that thing was in the oven, safely on it's way to becoming food.

Meanwhile, the easy part began. I chopped up some veggies and other ingredients:

2 large carrots, sliced into big chunks
1 onions peeled and sliced into wedges
4 Garlic cloves, peeled and left whole
1 bulb fennel, sliced in half and including the fronds
Top and core of a bell pepper (Save the good parts for another dish)
2 bay leaves, whole

Then I sauteed them briefly in my cast iron dutch oven with a drizzle of olive oil. (Any large stock pot would work.) Before they start softening or browning pour water over them enough to cover them plus a few inches depending on how big your pot is. Unless you have magically clean tasting tap water I think it's worth the extra step if you have a filter to use filtered water. Simmer on medium low heat stirring occasionally. You should also liberally salt and pepper the stock at this point. Let simmer for at least 30 mins while the chicken is toasting.

When the chicken is done and nicely golden brown, let it cool slightly. Pull off the useable meat and set aside. Throw the remaining bits (should be mostly bone and cartilage, you can discard most of the skin) into the stock pot. Make sure that the water does not come a rolling boil, and in fact I turned the heat down to low. It should simmer steadily. Add more liquid as it evaporates and stir occasionally.

This should simmer for about an hour and a half. If it doesn't smell rich and flavorful and turn a nice rich brown color then it is not done. If you use the whole fennel like I did then it might be tinged green which is perfectly normal. After about an hour and a half turn the heat off so that it can cool. You do not want it to burn you. There are several methods you can use to strain it. Lacking fancy equipment I used a spider (a slotted spoon might work) to fish out all of the solid materials. Normal human beings would probably want to strain it through some sort of sieve. I would recommend that if you go through all this trouble that you make as much as you can in one batch and freeze the leftovers. My chicken pot pie recipe using this stock will follow.

Ressurection Twice Fried With a Side of Sandwich

2010-03-25T13:20:00.013-04:00

Forget molecular gastronomy. I have recently had the pleasure of tasting two of the greatest and most innovative restaurant dishes ever created: twice fried chicken and the side sandwich. Ok so the side sandwich was actually Fred's creation, but thank you to Ressurection Ale House for creating a sandwich good enough to be elevated to the status of a side.

You are of course scratching your head right now, puzzled as to why one would need to improve upon such perfect culinary masterpieces as fried chicken and the sandwich. Friends, please be patient and I will try to explain. It all started when my fellow food bloggers (and vegetarian food bloggers I might add) introduced me to a small, off the beaten path bar serving great food with more than one vegetarian option. Sounded like my kind of place.

Nestled in the Graduate Hospital/Naval Square area, it is very much a neighborhood joint. Usually an indication that you'll find unpretentious food at a reasonable price minus the crowds surrounding any restaurant within walking distance of Rittenhouse Square.

Within seconds of perusing the menu Fred remarked upon the aforementioned "twice fried chicken" which prompted our waitress to inquire if we were here because we read the recent magazine article. You'd think that I of all people would have been in the know, but alas I had not read said article. No problem. We did not need a magazine article to tell us that this would be fried chicken unlike any other fried chicken any of us had ever had. As if twice frying was not enough to seal the deal, the spiced honey drizzled on top was the proverbial icing on the cake. I officially recommend that the phrase "icing on the cake" be changed to "honey on the chicken."

So what were we to do when two people wanted to order the praiseworthy chicken and they also wished to sample the Monte Cristo? Well anybody with common sense and decency would of course order one of each and share. Luckily, my two fellow diners had no such qualms about following convention and thus proceeded to each order the chicken with a "side of sandwich" to share. I have a feeling the waitress immediately when into the kitchen to tell everybody about the table that was foolish enough to order a side sandwich. Another waitress, who must not have believed that such people exist, delivered our entrees and lo and behold there was an extra sandwich. We ignored the stares and instructed her that it was ours, and no we were not waiting for another person. And that is how the side sandwich was born. May it live forever, or at least as long as such delicious sandwiches exist.

Other courses included the humble pickle, transformed. I've heard of pickled beets, but how about pickled pumpkins and grapes?

The balsamic braised beef shank sandwich is to die for. (Not that I would know of course.) All sandwiches come with their signature curry ketchup.

This is a place where you should save room for dessert.

Resurrection Ale House
2425 Grays Ferry Ave
Philadelphia, PA 19146

Dinner with a side of anarchy?

2010-03-22T12:28:00.009-04:00

I think that my Christmas wish list (and what people ending up picking off of it) would make any foodie proud. It included everything from a wok to a cast iron dutch oven with more than a few cookbooks thrown in for good measure. Never mind that my apartment is 400 square feet and I am currently storing the dutch oven under the coffee table, the wok under the armchair and the cookbooks in the bathroom.

Anyways, it was a pleasant surprise when Fred presented me with a cookbook that was not on my list and that matched my eclectic tastes and interests in environmental and social causes. The real surprise may have been that it was a vegan cookbook. My first thought was - does he understand what vegan means? If I ever actually starting cooking vegan I think he might break up with me. My chicken pot pie is just that good.

All joking aside- yes, he did know it was vegan and was well aware of my status as "The Worst Vegatarian Ever" - I could see immediately why he picked it. I love that it came from my favorite place in the entire world, Reading Terminal Market.

"Another Dinner is Possible" by Mike and Isy is part vegan cookbook and part radical handbook with a healthy dose of politics. The authors cook for a volunteer collective at activist and community gatherings. Translated - this ain't Paula Deen y'all. They also happen to be British, and while many of the issues they address convert easily the measurements do not. Fair warning if you follow recipes closely.

Many of the recipes are fairly standard vegan fare- salads, lots of vegetable casseroles, lots of substituting with tofu. I like that they take a lot of inspiration from ethnic cuisines though, and they even devote an entire chapter to Korean food.

What you'll find find that you won't find in many other cookbooks are resources on foraging for wild food, growing your own produce, and even brewing your own alcohol. While I might not be brewing up a batch of homemade brewski any time soon, some advice is more pratical like the chapter on preserving and storing food. I've always wanted to try my hand at a making pickles.

I would recommend this as an "interesting" addition to your collection with the caveat that you might not want to let your meat eating friends read it. It's the kind of book that Anthony Bourdain would have a field day with as it portrays vegans as a bunch of radical hippies. That may be, but at least they are radical hippies who know how to brew their own beer.

Always trust a librarian...

2010-03-10T11:46:00.008-05:00

to recommend the best books. I'd like to give a belated thanks to Mrs. Greusome for a perfect bridesmaid gift! When asked what type of books I like it was a no-brainer. Anything food related and I'm a happy camper.

I'll admit that I'm not as well read as I'd like to be, but there are a few books that I would call life changing. All are food or environmentally themed. Lately these two issues are becoming increasingly intertwined. What is rare is to find someone who can combine these two issues without taking the joy out of food. While I hope that the well publicized movement started by authors like Michael Pollan does something to create meaningful change, I am often times left feeling more guilty than hopeful.

In her book "Animal, Vegetable, Miracle," Barbara Kingsolver manages to be at once both educational and uplifting. She's a well known author, so it's not suprising that her writing is poignant, humorous, and easy to read. This is food writing at its finest. I was moved to tears at times - although I should tell you that that I was also moved to tears by that movie Volcano with Tommy Lee Jones, so I'm not sure if I'm the most reliable critic.

The premise of the book is simple enough. Kingsolver and her family decide to move from Tuscon to a small farm in Virginia where they vow to produce all of their own food for one year. She (and her daughter Camille) are masterful storytellers who manage to interject social commentary with heartwarming anecdotes and even a few recipes. Yes, I am a sucker for idealism, but I try to live my life with a healthy dose of cynicism. Heck I even listen to Howard Stern every once in a while, even if it is mostly against my will. I recognize that this book is a far cry from reality and that the culture of "locavorism" has its flaws.

This book and the lifestyle it promotes arenot for everyone. In our society, eating well is a luxury that few can afford. I'm lucky enough to have access to farmer's markets year round, but even I give in to the tempations of citrus grown in Mexico and the occasional hot dog of questionable origin. In the end I would recommend this book if only because it's a thoroughly enjoyable read.

Thanksgiving: A Betty's Bargain?

2009-12-09T11:16:00.008-05:00

This year I was unable to venture home with Mama and Papa McBricker due to the restraints of work at the stone query; but I was able to take the day to cook my first thanksgiving dinner with the help of Barney. And it turned out to be a Betty's Bargain. Can you believe it?

Here is the what we had and the bargains I found:

Turkey before it was in the oven. I got that 11 pound turkey for.....$5. I couldn't believe it.

Bargain TIP 1. Thanksgiving is the time to do major shopping because if you spend a certain amount you can usually your turkey for a reduced price or even FREE.

Bargain TIP 2. Have a plan for extra turkey. You can make turkey stock easy from the turkey bones and the not so edible piceces. You will likely have extra vegetables and herbs so you can throw those in the pot. What do you turkey stock? Make soup, stew, gravy or freeze it for another time...X-mas is around the corner!

This is the finished product. As you can see it was delicious and we enjoyed eating it for the next 4 days. I had never cooked a turkey before so I was glad it turned out well.

Cooking TIP 1. Make sure if you buy a frozen turkey that you let it defrost in your refridgerator for at least 72 hours. You do NOT want to cook a turkey that is partially frozen.

Cooking TIP 2. Buy fresh herbs and vegetables to flavor your turkey. Often, you will need a couple of lemons, whole onion, rosemary, thyme, garlic.

Here is the final table spread. I was proud of myself. I couldn't have pulled it off without the help of Barney and some good planning.

Bargain/Cooking TIP 3. Make a list about a week before you plan to start cooking. It should not only have what are you planning to make but the ingredients that go into making it. This may seem self explanitory but you would be surprised what you take for granted. Then I would look in your weekly circular and mark off the products you will use in your dishes. Remember to carry your coupons for extra savings. Lastly, before you go out, check your pantry for items you may have or may need to resotck. Things like oil, flour, sugar, vinegar, chicken stock, butter, eggs, containers are often overlooked because we use them everyday.

I hope Wilma and I have inspried you to cook at your next holiday gathering and save money at the same time!

Coq au Vin Wilma Style

2009-12-08T14:32:00.007-05:00

I'm lucky enough to have access to free range chickens from my farmer's market. I'm very good at rationalizing my meat consumption so I say that buying it locally from a small farm cancels out any bad karma or pollution that might be caused. This whole one pot meal can be made using local ingredients that are available year around so if you really think about it... Ok I could keep going around in circles trying to convince myself that eating some chicken every once in a while isn't the end of the world. Digging into a hot satisfying meal when it's cold out is one of the best feelings in the world in my opinion and sometimes vegetables alone just won't cut it.

Ingredients

A couple pieces of bone-in, skin on chicken legs or thighs
Handful potatoes diced, small thin skinned work best
1 or 2 large carrots, sliced
1 medium onion, diced
1 container mushrooms, sliced
1/4 cup of flour
A few cloves of garlic, sliced
1 bottle white wine
Pinch of dried rosemary
1 Vegetable bullion cube
Olive oil

Start with a large pot, a dutch oven would be ideal. Sear the chicken over medium high heat, skin side down until the skin is brown and crisp. Remove from the pot and set aside.

Turn down the heat and add a drizzle of olive oil. Add the carrots, onion, and mushrooms along with plenty of salt and pepper and sautee until the onions are soft. Add the chicken back into the pot along with the flour. Stir to coat the chicken and veggies.

Add the garlic, rosemary, and bullion. Stir to dissolve the bullion then add enough wine to just cover the chicken and veggies. Simmer over low heat for about a half hour until everything is cooked through.

Serve piping hot with fresh bread.

What Do You Get...

2009-12-08T13:55:00.006-05:00

when you combine cranberries, orange rinds, walnuts and celery? I'm reminded of that friend's episode where Rachel makes the traditional english trifle. My mom's cranberry "salad" isn't far off, and my brothers and I are convinced that she somehow mixed up or misread the recipe. I'm pretty sure that orange rinds are not safe for human consumption. All I can say is, thank you mom for only making this once a year, however, for the sake of posterity and since it was handed down by her mom I think it's worth preserving. So I present to you, Grandma Slaghoople's Cranberry Orange Salad.

Ingredients

1 package cherry jello

1 Cup hot water

1 Cup Sugar

1 Tbsp lemon juice

1 Cup pineapple syrup/juice

1 Cup ground cranberries

1 Orange ground, peel and all

1 C drained, crushed pineapple

1 Cup chopped celery

1/2 cup chopped walnuts

Dissolve jello in water. Add sugar, lemon juice and pineapple juice. Stir until dissolved. Chill until partially set. Add rest. Chill in oiled pan or individual molds.

Apple Socks

2009-12-08T12:24:00.004-05:00

Well I couldn't think of a word to describe what these are so they've been dubbed "apple socks." It's fitting because blue cheese kind of smells like feet.

Ingredients

1 package phyllo dough - although you'll only need a few sheets so keep the rest in the freezer

1 apple, cored and chopped

1 small package or chunk of blue cheese

1 small package or chunk of goat cheese

Handful chopped toasted walnuts

Honey for dipping or drizzling

Butter, melted

Phyllo dough is if possible even more finicky than wonton wrappers. I keep mine in the freezer and thaw as needed. Some people say that covering it with a damp towel will make it easier to work with but I think you just need to work with it as quickly as possible. Either way they'll flake on you.

Anyways, in a bowl mix the apple, goat cheese, blue cheese, and walnuts in a bowl. With a knife carefully cut squares of phyllo dough a copy of layers deep. Working quickly, spoon some filling into the middle of each square. Unlike the ravioli, you don't need to be as worried about overfilling them.

Carefully pinch the corners of each phyllo square together and kind of fold them onto each other to seal the filling inside. Using your fingers or a pastry brush, brush some butter over the top which should help it seal and will help it brown.

Pop in a 350 degree oven for about 10-12 minutes until the tops are nice and brown. Before serving, drizzle with honey or put on the side for dippling.

A Slaghoople Thanksgiving

2009-12-08T12:18:00.007-05:00

Vrapple: The Other White Meat

2009-11-16T16:23:00.013-05:00

I'll admit it. I actually like the taste of some fake meat products. Now I'm not saying that they taste like meat, but I can say that if used properly they can be made into a satisfying meal, and are great if you don't like tofu. My general rule of thumb is that they are best in dishes that are very flavorful and have lots of ingredients like chili or stew, not in dishes where meat is the central flavor. See below for my recommendations.

Burgers

Morningstar Griller's Prime - I'm not a fan of most veggie burgers, but these have the best texture and least "soy" taste.

Morningstar Spicy Blackbean Burgers - Again, a nice texture and spicy flavor.

Garden Burger - not a fan. They don't heat well, tend to be watery, and are bland.

Chicken Products

Boca Spicy Chik'n Patties - hands down one of my favorite soy products. It's one of my guilty pleasures, and I stock my freezer when they're on sale. I eat them by the box. I eat them as a sandwich, but also with pasta and sauce.

Trader Joes Soy Nuggets - I'm not generally a fan of nuggets, and these are no exception. They are bland, but might be ok if you use a really flavorful sauce.

Quorn Gruyere Chik'n Cutlet - sold at Whole Foods, and definitely my favorite meatless product. It's so good, but so expensive.

Sausage

Trader Joes Soy Chorizo - another one of my favorite products. It's surprisingly flavorful and spicy.

Gimme Lean Ground Sausage - great for dishes like shepard's pie or for making a stuffing for stuffed peppers.

Morningstar Farms Veggie Italian Style Sausage - the best sausage link. excellent in casseroles, such as a breakfast bread pudding.

Beef Products

Trader Joe's Meatless Meatballs - decent. doesn't have the texture of meatballs but not bad with pasta and sauce.

Gimme Lean Smart Grounds - great in pasta sauce, chili, etc.

Trader Joe's Beefless Strips - I'm not even sure about the concept of a meatless strip. I think it's trying too hard to be meat, but it's not convincing anybody. The only strip product that I find to be acceptable is TJ's Beefless strip because it has a decent texture. See below for a "beef" and brocolli I've made several times with it.

Other

Vrapple - Even though it's made locally, just don't go there. If you're cravin scrapple, eat some scrapple.

Any kind of luncheon "meat" - also steer clear of anything in this category.

Featuring Fall Flavors: Butternut Squash Ravioli

2009-11-13T15:40:00.014-05:00

Squash is everywhere. From the kabocha and spaghetti squash in our CSA share to the ubiquitous pumpkin. I think of my dad's Russian friend who upon experiencing Halloween for the first time remarked "what's with all the funny looking squash?"

I wanted to make something special that would highlight the flavors of fall. I found a blue cheese and dried cranberry mix at Trader Joes and I immediately thought ravioli. With the mustard greens from my CSA, I decided that some toasted walnuts would round out the meal nicely. Now this isn't exactly quick and easy, nor is it foolproof. I guess I didn't learn my lesson the first time around that wonton wrappers are tempermental. After much tweaking and many many burst raviolis I finally figured it out. And as a bonus my large squash produced enough filling that I froze the rest with the plan to make a risotto later.

Ingredients

1 medium to large butternutsquash

1 small container blue cheese

1/2 cup dried cranberries

1/2 cup walnuts, toasted

Handful greens (spinach, mustard greens, kale etc)

1 package wonton wrappers

1 egg

Olive oil

Butter

Cut the butternut squash in half, lengthwise. Lay on some foil and drizzle with olive oil, salt and pepper. Roast in a 350 degree oven until soft, should take about 45 minutes depending on the size.

Let cool slightly, scoop out the insides and mix in a bowl with the blue cheese and cranberries. In a small dish, beat the egg. Make an assembly line with the filling, egg, and wonton wrappers. Also set a large pot of water on to boil. Use one square wonton wrapper as the bottom. Spoon a small amount of filling the middle. Use your fingers to spread some egg around the edge of the wrapper and place another wrapper on top. Smooth out all the air bubbles and pinch the edges together until it seems secure. It will take some practice to find the exact right amount of filling and the best method for smoothing out the air bubbles.

When you have a pile of ravioli, carefully drop them with a slotted spoon, one at a time, into the boiling water. While they are cooking prepare a large sautee pan by melting some butter over medium low heat. When the ravioli have cooked for about 5-7 minutes, carefully remove them with a slotted spoon and drop them immediately into the buttered pan. Add a handful of greens to the pan. After a few minutes and when the greens have wilted, carefully slide everything onto a plate and top immediately with the toasted walnuts. Congratulations if you can get them onto the plate in one piece. If you have any secret ravioli making techniques please do let me know.

Restaurant Week: Not Just for Center City

2009-11-13T14:32:00.013-05:00

I've done Restaurant Week a few times, but have found that the trendy Center City restaurants are overhyped and overpriced despite the prix fixe menu. Philly Neighborhood Food Week is the answer to that problem. In case you didn't get the memo, it was a week of great deals at local restaurants in different neighborhoods, Center City not included. I headed down to East Passyunk to Da Vinci Ristorante for some great BYO italian. At $30 for a decadent 4 course meal, I'll take it over Center City any day. With four people, I think we got to try everything on the menu. The truffle gnocchi was maybe the richest and most indulgent thing I've ever eaten. See below.

Popular Mechanics

2009-11-13T12:56:00.008-05:00

I don't hang out in Old City often, and there are only a few places that I think warrant a trip down there. I tend to avoid the trendy, overpriced bars and college age crowd especially during the weekends, but I've added National Mechanics, on 3rd St. between Chestnut and Market, to my list of favorite happy hour spots. It often makes people's lists for the best burgers in the city, and I would add that it's also one of the best bargains in the city for quality bar food. I always appreciate a roomy dining area, perfect for a group, and as a bonus they have a giganctic big screen tv.

I can't say enough about the food. The first time Betty and I went for happy hour, Betty got bread pudding. If you think it isn't normal happy hour fare, you are wrong. I've sampled quite a few things on their menu, but have not yet tried their famous veggie burger. All the burgers are $6 during happy hour which might explain their popularity. They have decent beer specials as well. Here are some pics from my last trip.

Guest Blogger Betty Presents:

2009-10-13T15:50:00.010-04:00

Miami Beach featuring the McBricker/Rubble couple!

Recently, Barney and I took some much needed time off from stone quarry in Bedrock to travel to Miami Beach, Florida. It was great! We got to relax at the beach, party in the clubs, and of course drink cocktails and dine at some fabulous (and a couple not so fabulous) restaurants. I wanted to highlight some of local cuisine that you can only get in Miami....well maybe you can get these in Philly but I argue these are the most authentic.

We landed in Miami International Airport at 8:30 pm. Our 3 hour flight got in 30 minutes early, so Barney and I checked into our hotel earlier than we anticipated and immediately got a couple of drinks. Most hotels have their own restuarants and awesome outdoor seating areas. Maxine's is open 24 hours and the ombionce beckoned us to sit down. It also helped that this place was next door to our hotel. Barney sampled the traditional mojito while I tried the nuvo-tini (nuvo is a sparkling vodka and makes a great martini).

We stayed in a resort-like area so there were always people on the beach to bring us food, drinks, and party information. One day we indulged. Barney stuck to his mojito drink (left) and ordered a Miami Vice (a mix of pina colada, strawberry daquiri, and blue caracao(?)). Like the picture? Credit is all due to Barney on this one!

We dined in our hotel (Art Deco area), Lincoln Road (Art District), Ocean Drive (on South Beach) at delicious 4 and 5 star restaurants. However, this local diner with a faded, pale exterior was my favorite dining experience of the whole trip. Puerto Sagua, located 10 blocks down from our hotel, is no frillesbut offers delectable Cuban cuisine. Barney and I both had their Pollo Asado which is their roasted chicken with white rice, black beans, and sweet plantains. I opted to try their unsweetened ice tea as well. There was nothing left after we finised eating. The best part was like unlike most of the dining in Miami, this place did not break the bank. We had enough to go out and enjoy the rest of the night.

While I was sad to leave Miami, I missed Wilma terribly. Plus, I couldn't wait to get back and blog about the food and drinks. Hope you enjoyed our little trip to paradise.

- Betty "Cubana" McBricker

Single Serving: Satisfying Sandwich

2009-10-05T13:46:00.020-04:00

For an easy weeknight dinner, try this simple sandwich. I've blogged about portabello mushroom sandwiches before, but they're so good I thought they deserved another mention. Portabello mushroom caps come in convenient packs of like 2 or 3 - perfect for the single chef. Another plus is that this requires so little effort and there's no cleanup. I often hate dirtying an entire kitchen for one measly serving. For the struggling vegetarian they are also satisfying in an almost meatlike way. Notice I said almost.

I originally made this with pesto, and this time went for a bruschetta to make use of the last of the summer's bounty. As you can see below I got beautiful cherry tomatoes in different colors. Between the 'shrooms, tomatoes, basil and garlic this meal is incredibly local. The bruschetta made fabulous leftovers with a sliced baguette. See earlier post for the recipe.

Sandwich Ingredients

1 mushroom cap

Slice of cheese

1 hearty sandwich roll

Splash of olive oil and soy sauce

Optional: hot sauce

Clean up the mushroom with a paper towel. Place on some foil and sprinkle some olive oil, soy sauce, salt and pepper on it. (And optional hot sauce.) Pop in a 350 degree oven for about 20 minutes. The mushroom should be tender all the way through then top with cheese and melt for a minute or so. Put on bun. Top as desired. Shove in mouth.

Cous Cous Revisited

2009-10-05T13:30:00.005-04:00

I've posted about the virtues of cous cous before as a staple and a backdrop for fresh veggies. Regular cous cous is delicious but if you ever see Israeli cous cous (Trader Joe's has a good one) give it a try. Whereas cous cous reminds me of rice, Israeli cous cous definitely leans toward pasta in texture and tastes almost like orzo. It stands up to a sauce or dressing and absorbs flavors quite well.

Here is a recipe for a greek style salad, best served room temperature or chilled.

Ingredients

1 box Israeli cous cous

Handful kalamata olives, chopped

1 small bunch scallions or chives

Handful tomatoes, chopped

1 small red onion, chopped

Handful toasted pine nuts

Balsamic Vinegar

Olive oil

Juice of 1 lemon

Optional: handful of capers

Cook the cous cous according to the package. While it's still warm, add all of the ingredients along with salt and pepper.

Disappointing Dinner at La Fourno

2009-10-02T14:29:00.017-04:00

Fred and I decided that we needed to change up our regular dinner routine so we headed on down to the other end of South Street to check out La Fourno. The gift certificate Fred had been holding on to didn't hurt either.

It was a mixed bag of great service but mediocre food. The attention to customer service almost bordered on overbearing. The manager was hard at work mingling with customers the entire night and my water was constantly refilled. They were trying so hard so I felt bad when the food turned out to be mediocre.

Our appetizers of mussels and crab bisque were fine. I really think my overall impression of the food was due to the fact that they call themselves a pizzeria but the pizza was terrible. I expected a nice crispy crust at the very least, but the roasted peppers on my pizza seemed to have turned it into a soggy mess. Almost all of their pizzas seemed to contain roasted peppers, and I'm sure they aren't all as soggy as mine was. Maybe my pizza was just a result of a busy kitchen that night. I'll give them the benefit of the doubt, but I don't think I'll get pizza there again.

Maybe if I'm in the neighborhood I would give them another try because they are reasonably priced, but there are so many great restaurants in this city and this just wasn't a standout.

Happy World Vegetarian Day!

2009-10-01T12:45:00.001-04:00

http://www.worldvegetarianday.org/

Recipe for Steamed Eyeball

2009-09-23T13:48:00.009-04:00

What do you do with fresh jalapeno peppers? It's surprisingly hard to come up with uses for 6 whole peppers that don't involve a giant vat of salsa. When repeatedly given peppers by my CSA I decided to try my hand at jalapeno cheddar cornbread to go with my world famous chili. Having a penchant for spicy food but no experience cooking with chili peppers, you can imagine that my first attempt was somewhat foolhardy. Everybody thinks they can handle more heat than the average person right? Especially when the recipe is from Ina Garten.

It wasn't the spice that got me. I still think I'm right in leaving some of the seeds and membranes in, otherwise what's the point? The problem arose when I attempted to put my contacts in. {Insert bloodcurdling scream here.} I immediately pried my eye open, took my contact out and put my glasses back on only to find that my glasses steamed up on that one side. You heard that right. My eyeball was literally steaming. My eye doctor thought it was hilarious. I did not.

Other than that, this is a good recipe for a beginner baker. I've actually made it twice, tweaking it to get the right texture. I really wanted a moist cornbread that didn't fall apart, so I used an additional egg. I also used less than the 2 sticks of butter suggested. Only certain southern Food Network chefs who shall remain nameless need that much butter in one batch of cornbread. I'm not sure what Ina was thinking.

Beginners French

2009-09-21T14:46:00.012-04:00

French food is an anomaly. I think a lot of home chefs are probably inspired by French cooking, but how often does one sit down and conciously make a French meal? (Or maybe you do, what do I know?) Other ethnic cuisines are very distinct in their ingredients - throw in some cilantro and call it Mexican or add some ginger and suddenly it becomes Asian.

But I think French is more about technique, culture, subtlety and intimidation. Even though I bought a French cookbook and find that most of the recipes are surprisingly simple and use few ingredients, the thought of making a Daube de Boeuf Provencal in my tiny kitchen fills me with dread. I think I need to ease myself into it with dishes that don't require any classical training, advanced knife skills, fancy gadgets, or pricey ingredients. Pair such a recipe with local, seasonal ingredients, slap a beret on me and cue the soundtrack from Amélie.

Inspired by some giant leeks from the farmer's market, a bottle of wine, and "Drunken Angel Hair with Leeks and Cream" from Serious Eats, I got to cooking. See them for the recipe because shockingly I followed it pretty closely. Ok, I didn't use the chervil. Oh, and I added a handful of frozen peas and some sauteed mushrooms.

Here's my mise en place, which incidently is French for "putting in place." The leeks, mushrooms, and cream were local.

Washing the leeks is the most labor intensive part. Leeks, and especially ones from the farmer's market, have a ton of grit. The only way to clean them is to slice them and soak in a big pot of water. Swish thoroughly and the grit will fall to the bottom.

Here is the finished product, topped with plenty of parmesan cheese. It made for plenty of great leftovers, but it's probably not a "Single Serving" recipe unless you've got time on your hands and people to share with.

Centennial Celebration!

2009-09-18T14:39:00.003-04:00

In honor of my 100th post, I've decided to reflect on some of my favorite recipes. If you haven't noticed by now, I like lists and I like ranking things. I'm not really sure why. But anyways here are my top 10 favorite dishes that I've cooked. I've already written about some, but others are what I call "from the archives." I'll try to provide recipes and pictures at a later date. They're chosen for ease of preparation but mostly taste. And, if I might add, they are mostly vegetarian (or pescetarian for all you sticklers out there.)

10. Shrimp Scampi

9. Jalapeno Cheddar Cornbread

8. Roasted Fennel with Lemon and Parmesan

7. Eggs "Mi Rancho" (My version of huevos ranchero)

6. Panzanella

5. Southwestern Rice Casserole

4. Eggplant Parm

3. "Green" Caldo

2. Vegetable Lasagna

1. Vegetarian Chili

It's All Greek to Me

2009-09-04T13:21:00.006-04:00

Ah Greek Lady. How I miss living near you so I can savor your delicious gyros and gigantic salads whenever I want. Your veg gyro is a magic meatless combination of crispy golden fries, creamy tatziki, lettuce, tomato and onions all wrapped up in a thick but fluffy pita. My mouth waters at the mere thought of it. (Although in my thoughts I get the lamb gyro instead.)

I figured it couldn't be that hard to recreate. The only part that requires thought is the tzatziki and I've been making a ton with the plethora of cucumbers I've received. Here is the recipe:

Ingredients

1 containter plain greek yogurt

1 cucumber, small to medium

Juice of 1 lemon

Couple cloves garlic

Dice the cucumber- seeds, skin and all. Also mince or crush the garlic. Mix everything into the yogurt with some salt and pepper. Let sit for a little in the fridge for a little before eating with pita chips or veggies.

For these gyros, all I did was buy some flatbread, frozen french fries -of course you can make your own- lettuce, onions and tomatoes. Mine was veg (I swear) but as you can see Fred added some chicken. Clearly not as good as the original. I want to know what kind of bread they use because supermarket pitas and flatbreads are dry and bland. Other than the bread, it wasn't half bad though.

At Home With the Hatrocks

2009-09-03T16:49:00.005-04:00

Sometimes it's nice to go out, but most of the time I would rather cook and entertain at home. Alas, my apartment can barely fit 2 people and the seating option is my bed. Intimate, maybe. But not exactly the ambiance for a dinner party.

So any time someone wants to cook for me I'm there! I'm so excited to find people who appreciate home cooking as much as I do. I'm even more excited to find people who really know how to cook. When the Hatrocks invited Fred and me over for paella I knew I was in for a treat. Paella is an ambitious undertaking involving specialty ingredients like saffron and even a special type of pan. Surprisingly, the Hatrocks used brown rice. I don't eat a lot of brown rice, but I have to say it was the perfect texture and really held up to all the other ingredients in a way that more delicate types of rice might not have. It also created the desirable crust on the bottom of the pan.

Like me, the Hatrocks kind of made it up as they went using a little of this and a little of that. Maybe they don't have a recipe, but I'm hoping they will share the ingredients and maybe some tips. It was a spectuclar summer meal, and I can't wait to return the favor. Just maybe not at my place.

Guest Blogger Betty Presents:

2009-08-27T12:44:00.006-04:00

Single Serving: Solo Suppers (Betty's Book Review)

Hello Food Fans!

My involvement in the blog has been anything but consistent this summer. I think calling it sparse is being too nice. But in any event, I am back and I thought my return post would complement Wilma's recent love of all things single by reviewing a cookbook for solo chefs.

As you may know from reading older posts, Wilma and I visited Portland, Oregon where we ate some of the best meals of our lives. Therefore, it is no surprise that while in Portland I purchased one of my favorite cook books from the world famous Powell Books. If you are not familiar with Powell, let me tell you that it is one of the coolest bookstores I have ever visited. The store encompasses an entire city block. Powell prides itself on being an independent bookstore with millions of new and used books at competitive prices. Despite its size, it was fairly easy to navigate the book categories. It was my mistake I ended up by the cookbooks. I was actually trying to find Wilma and the Great Gazoo at our meeting place when I took a wrong turn by the children’s books. And to my benefit, I found a great book by Joyce Goldstein called Solo Suppers.

Wilma is right! Singles are an overlooked market. Singles are one of the fastest growing segments, according to Joyce, representing about twenty seven percent of the U.S. population. As most of you know, cookbook recipes are designed to feed four to six servings. What about the single servings? Well here is a book that shows you how to cook, shop, and reinvent meals to eliminate throwing out food. All of her recipes begin with a personal connection to dish and a lot of them share a way to transform the dish or make substitution according to pantry. This book provides tips and advice along with over a hundred recipes that making cooking for yourself simple and inexpensive.

One of my favorite dishes is the “Spaghetti alla Carbonara,” on page 72. It could not be easier to make. All you need is pasta, an egg, parmesan cheese, pancetta or regular bacon, and your basic salt, pepper, butter, and olive oil. Now I know what you may be thinking - sounds like a heart attack – and I would not recommend that this be a staple in your diet. However, it is a great comfort food that you can make without going out to the grocery store and little prep/cooking time. What attract me to this dish, besides it’s delicious picture on the cover, was the personal connect Joyce shares in the beginning of the recipe about her first time eating spaghetti alla carbonara in Rome. That image surrounded me as I was making the dish.

So check out Solo Suppers. I hope you enjoy it like I have. Also, if you know of any other cookbook, websites, articles, etc. related to the solo chef, please feel free to leave a comment below.

Unsung Heroes

2009-08-24T14:36:00.012-04:00

The folks over at Serious Eats posed the following challenge: highlight ingredients that usually don't get much respect in the kitchen. I just posted about my pantry staples and have been giving a lot of thought to what you can do with very little. Being on a budget means finding creative uses for inexpensive ingredients is a necessity. I recently found myself in a bind with little time to spare and was saved by my favorite underappreciated item: a humble can of beans.

When beans are on sale I have a field day, buying them in every variety and storing them away like a squirrel. Kidney beans, black beans, and cannellini beans can turn into hearty and satisfying meals for practically nothing. Besides the usual applications like chili or rice and beans, I'd like to highlight their power to stretch pricier ingredients without sacrificing flavor. I'd been dying to roast up an eggplant for some baba ghanouj, the delicious Middle Eastern eggplant dip with lemon, garlic and tahini. When dinner for one became dinner with Fred's friends, the Hatrocks, I realized that my small eggplant might not be enough to feed 4. Enter the hero of the hour, a can of cannellini beans. It also had the added value of replacing the pricey tahini in the original recipe by providing the same flavor and texture. The result is somewhat hummus-like but definitely retains the rich roasted eggplant flavor.

Ingredients

1 small or medium eggplant

1 can cannellini beans, rinsed and drained

A few cloves of garlic

Juice of 1 lemon

Splash of olive oil

Optional: paprika

Cut the top off the eggplant and wrap the whole thing in foil. Roast at 350 degrees until it's nice and soft all the way through. This might take up to an hour. Meanwhile wrap a few garlic cloves in foil and pop in alongside the eggplant for about 10 minutes until slightly soft. When the eggplant is done and cooled enough to handle, throw everything in a food processer or blender with some salt and pepper. I like it a little chunky, but it's up to you. I also like all of the eggplant skin but somepeople might not. I toasted up some pita bread which is a million times cheaper than buying pita chips at the store. I also sliced up a pepper from my CSA to serve alongside.

Single Serving: A Pantry for One

2009-08-20T14:35:00.007-04:00

Here is my list of things that you should always have on hand. They are all multi purpose, inexpensive, and will help you make meals without having to go to the store.

The very basics
Salt and pepper- duh, but go for sea salt and peppercorns in a grinder
Vinegars-balsamic and rice wine
Olive oil
Veg. oil
Garlic powder
Red pepper flakes or cayenne powder
Dried herbs- rosemary and basil to start with
Other spices you like- ginger, paprika, cinnamon etc.
Honey- unless you bake, you can use honey to sweeten everything
Soy sauce or tamari

In your cupboard
Pasta- this should also include some ethnic varieties like soba or rice noodles
Rice- buy in bulk for pennies at an Asian grocery store
Cous cous
Beans- kidney, black and cannellini
Canned tomatoes
Jarred olives
Flour
Cornmeal and/or panko
Onions
Garlic
Potatoes
Crackers

In your freezer
Gnocchi- for when you don't want pasta
Wonton Wrappers
Frozen veggies- more important in the winter
Nuts- unless you're eating them right away, store in the freezer. Peanuts and pine nuts are staples
Tofu- prep first by squeezing the liquid out

In your fridge
Eggs
Lemons
Bread
Cheese
Condiments- a good mustard is a must have

Then fill in with fresh and seasonal ingredients. I'm lucky enough to have farmer's markets I visit every Wednesday and Saturday in addition to my CSA pickups every other Monday. This summer I've realized that my fridge is always brimming with fresh produce, sometimes more than I can eat. I think my pantry items and strategies will change significantly when it gets colder and fresh ingredients are harder to come by. I guess this is why so many people are canning and freezing fruits and vegetables. Anyways, having a well stocked cupboard will make cooking a lot easier. Even if you have to visit several different stores, shop around until you know where to get your pantry items in bulk for cheap.

Are there any items I missed that you always keep on hand?

Birthday Surprise Dinner Course #3

2009-08-19T14:05:00.010-04:00

I very rarely make dessert, but bread pudding is about as easy as it gets. The orange is a fresh and unexpected twist.

Ingredients
1 baguette- I used walnut and raisin
1 orange, juice and zest
1 cup of heavy cream or whole milk plus more as needed
2-3 eggs

Drizzle of honey
Cinnamon, optional
Bar of dark chocolate
Fresh fruit for garnish

In a bowl, blend the milk and eggs. Add the juice of 1 orange along with some of the zest and a drizzle of honey. If using a plain baguette, add more honey and maybe some cinnamon. Let this mixture sit in the fridge for an hour or so.

Slice or tear the baguette into bite size chunks and place in a baking dish. I made individual bread puddings in two small dishes. Pour the custard over the bread and mix to combine. All the bread should soak up some of the custard, if not add some more milk. If you like it really custardy go for three eggs and also let it sit for a while, but I like mine drier and even a little crispy on the top.

Bake uncovered in a 350 degree oven for about 20 minutes until it's steamy. Take it out, and grate some dark chocolate over the top. Even breaking the bar up into chunks is fine. Put back in the oven for another 5 minutes until the chocolate melts. Serve with fresh fruit on the side. (I heated up the leftovers the next day and topped with ice cream which is great but maybe too rich after a heavy meal.)

Birthday Surprise Dinner Course #2

2009-08-19T13:36:00.008-04:00

Duck is another one of Fred's favorite foods. This one was definitely an experiment and one I was sure would be a disaster. Happily, I was wrong. It was so tender and juicy that I forgot about how cute ducks are. Best of all, it was incredibly easy.

Ingredients

2 duck breasts
2 oranges
1 shallot
1 tbsp grated ginger
Splash soy sauce
Red pepper flakes
Handful small potatoes
Dried rosemary
Garlic
Green beans
Squeeze of lemon

Early in the day, start marinating the duck breast. Mix together the juice of 2 oranges, 1 minced shallot, the grated ginger, soy sauce, salt, pepper and red pepper flakes in a bowl. Trim the excess fat from the duck. A layer of fat is fine on one side of the breast, but trim any that's hanging over the sides. Pour the breasts into a large ziplock bag with the marinade and place in a bowl in the fridge. Should marinate for 3-4 hours.

Slice the potatoes into rounds and place in a baking dish. Drizzle with some olive oil, rosemary, salt, pepper and chopped garlic.

Take the duck out of the marinade and place skin side up in a baking dish. Pop in a 325 degree oven, uncovered. This should take about 40 minutes total, and don't worry if it sizzles and pops while cooking. After about 15 minutes put your potatoes in as well so that they are both done at the same time. The duck is done when it's nicely golden brown on the top and firm when you poke it, and the potatoes should be fork tender.

While they are in the oven, steam your green beans. When done to your liking squirt some lemon juice over and season with lots of salt and pepper. To serve, slice the duck breasts and fan on the plate. Note that some people like it a little pink, in which case check around the half hour mark.

Birthday Surprise Dinner Course #1

2009-08-19T11:39:00.017-04:00

Fred adores lobster. (Who doesn't?) I don't eat lobster much in Philly and have never prepared it myself. Undeterred by the price Betty paid at Whole Foods, I trekked down to Reading Terminal. I don't go there often enough. Where else in the middle of the city will you find a petting zoo on a random Saturday afteroon?

I was on a mission to find 2 decently priced lobster tails and 2 duck breasts. Now I won't tell you what I paid per pound becuase it might shock you non city dwellers, but Reading Terminal is probably the best place to buy meat and seafood besides the Italian Market. I think I got a bargain when considering what you'd pay in a restaurant. The rest of the meal I got for pennies anyways either from the farmer's market or for free from friend's with gardens. So here is the recipe:

Ingredients
2 lobster tails (1/4 lb per person is substantial enough)
1 bag local greens (any kind, mine was a mix with edible flowers)
Handful tomatoes, any kind
2 ears corn
1 shallot
Cornmeal or panko
Flour
Vegetable and olive oil
1 lemon
Balsamic vinegar

Early in the day you can oven roast the tomatoes and corn. Slice the tomatoes into 1/2 inch slices and lay on a foil lined baking sheet. Bake at 200 degrees for a couple of hours. I did this to intensify their flavor and sweetness. Summer is the only time you will get great tomatoes so this is something different you can do with them. They will take a couple hours to shrivel up and lose some of their moisture. You can leave them a little moist or dry them all the way like a sun dried tomato. At some point while they are baking throw in the corn (cut off the cob, and wrapped in some foil). This should only take about a half hour to soften and brown around the edges every so slightly.

Meanwhile throw your lobster tails in a steamer over low heat and don't touch. Check after about 20 minutes to see if they are firm and the shells are bright red. Pull out and let cool.

Slice the shallots into little rings, like you would for onion rings. Toss in a bowl with flour and cornmeal or panko. Pan fry in some vegetable oil until crispy and brown. Salt immediately.

Assemble the greens, corn, tomatoes and shallots. Drizzle lightly with olive oil and serve lemon wedges and the lobster tail on the side. I squeezed the lemon over everything to make a sort of dressing, but some might prefer balsamic vinegar.

Gifts For the Gourmand in Your Life

2009-08-19T10:20:00.008-04:00

Holidays, birthdays and other gift giving occasions are times to celebrate. But for the budget concious, these can be a reminder of the materialism and excess involved with finding the perfect and often pricey gift.

Why not show someone you care by whipping up a homemade meal? It's far less expensive then going out, won't be tossed aside unused because the recipient doesn't want or need it, and people appreciate the time and effort, not just the price tag. It is a far more genuine way to celebrate with someone. I remember once when I was young spending all day making a white chocolate raspberry cheesecake for my Mom's birthday. Even though it didn't turn out perfectly, I thought it was more memorable and thoughtful than going to the store and buying something. You get bonus points for remembering a person's favorite food, or something that they love but never make for themselves.

Here are a 2 menus that I've cooked for special occasions. They are specifically budget friendly and easy to prepare. I don't have pictures for the first menu but would be happy to share the recipes. The second one I cooked recently so will definitely share pictures with the recipes. It was also made almost entirely with local ingredients. (The lobster tail and duck breast were bought at Reading Terminal - I forgot to ask whether they were local or not.)

Romantic Valentine's Day Dinner

Ceviche with corn and avocado
Vegetable lasagna
Salad with apple, goat cheese and almonds
Molten chocolate lava cake (admittedly from Trader Joes)

Birthday Surprise Dinner

Salad of wild greens with oven dried tomatoes, roasted corn, crispy fried shallot rings and a steamed lobster tail
Roasted duck breast served with herb roasted potatoes and green beans
Orange bread pudding with dark chocolate and fresh blackberries

Single Serving: Tomatoes are Your Friend

2009-08-18T15:39:00.009-04:00

To all my budget concious chefs, single or not:

Do me a favor and never buy prepared pasta sauce. Please. The cheap stuff tastes like ketchup and the expensive stuff is, well just that. It might be tempting but tomato sauce is the easiest thing you will ever make in your life, and you can throw it in your freezer for a rainy day. I was thinking about more recipes I make during a relaxing evening in, and there is something magical and Italian Grandmotheresque about a simmering pot of tomato sauce. Anytime you see large cans of plain crushed tomatoes on sale grab as many as you can. You can go plain with this or add vegetables, but my favorite is puttanesca style with kalamata olives and capers.

Ingredients
1 can plain crushed tomatoes
Handful kalamata olives
Handful capers
1 medium onion
Garlic
Olive oil
Optional: splash of red wine, fresh basil, red pepper flakes

Sautee the onion in olive oil over medium heat with plenty of salt and pepper. Once the onions are slightly caremelized add some minced garlic and red pepper flakes if desired and sweat for a minute. Add the tomatoes, juice and all and turn down the heat to med/low. While it is coming to a simmer, chop the olives into small pieces and add along with the capers. At this point you can add some wine, and if using fresh herbs add right before serving. The sauce can simmer for a while, usually about a half hour while you sit and watch some tv. Cool leftovers and pop in your freezer.

*Note: Canned tomatoes are cheap and readily available year round but during the summer if you have fresh tomatoes, chop them and throw them in.

*Another note: I like things spicy but occasionally get a little overzealous with the spice. If this ever happens to you, add a few drizzles of honey. Some people do this anyways to bring out the sweetness of the tomatoes.

More From the Funny Vegetable Department

2009-08-18T14:43:00.004-04:00

See Sam's post for further explanation as to why this is funny.

No Caption Necessary

2009-08-18T14:39:00.003-04:00

Sidecar(nivorous)

2009-08-18T13:13:00.016-04:00

The Sidecar officially gets my vote for the best bar food and happy hour in Philly. I think we sat and ate/drank for almost 4 hours which is no easy feat. The beer list is not your usual suspects and it's all cheap, in the $3-$5 range. Their happy hour food specials are nothing to sneeze at either. Forget Center City Sips, I'm coming here for half price chili and carnitas.

When I tasted the chili I believe my exact words were "Why doesn't my chili taste like this?" I thought I made a decent chili but now I'm ashamed of it. I know eating meat is wrong, but it tastes so right.

After the chili I had to stop rationalizing my carnivorous tendencies. Meat is delicious and when it's $2 a carnita you must eat it. It's that simple.
Mussels cooked in beer and a smoky tomato sauce with grilled bread = I couldn't be more full but I have to eat every last bite. If I don't, I'll regret it.
Fred's friends, the Hatrocks, came so between all of us we got to sample even more like the fish and chips. I wish I could have tried everything on their menu.
I'm not sure how after 4 hours of eating and drinking we managed to fit this chocolate souffle in but maybe we got a second wind.

Clearly I am a fan, and I will say they are vegetarian friendly. I like when restaurants indicate veg items on their menus, but at a place this good I say go ahead and indulge in some meaty goodness and try and make up for it later.

Quiche Almost Like Mom Used to Make

2009-08-17T16:15:00.009-04:00

Quiche is high on the list of my favorite comfort foods that my mom makes. I hope she shares the recipe, but I decided to improvise when faced with another week of kale from my CSA. I always pick up eggs at the farmer's market and this week had bought a beautiful mix of wild mushrooms. It all got mixed up with some cheese to make a simple weeknight dinner. I think I strayed from my mom's recipe by using less eggs and more vegetable filling.

Ingredients

1 store bought pie crust, frozen
4 eggs
Splash of whole milk or cream
1/2 cup sliced or shredded cheese
1 bunch kale, cleaned and chopped
1 pint mushrooms
1 small onion
Garlic

Start by sauteeing the mushrooms, onions and garlic in some butter or olive oil until soft and caramelized. Season liberally. Add the kale and cook down until tender. Let cool to room temperature.

Meanwhile, beat the eggs in a bowl with a splash of milk and mix in the cheese. Add the cooled vegetables to the frozen pie crust and pour the egg mixture over. Cover the edges of the crust with aluminum foil to prevent burning and bake in a 350 degree oven until set and the top is slightly browned. Remove the foil for the last 5 minutes to finish baking the crust.

I made a variation with zucchini and the possibilities are endless. Just be careful with vegetables that have a lot of moisture like fresh tomatoes. I used swiss I think because my mom always did but a sharp cheddar, pepperjack or even goat cheese would be nice. I might also just bake this without a crust to make a frittata.

Fabulous Fennel

2009-08-17T15:32:00.009-04:00

Fennel is one of those things that I'm sure I've eaten in life, but I couldn't tell you when. I've certainly never cooked it at home which is why I love my CSA. I don't think I would voluntarily see some fennel at the store and think "hmm, maybe I'll roast it up with lemon and parmesan cheese for dinner." When I ended up with some beautiful bulbs from my CSA that's exactly what I did. If you are like me and you tend to steer clear of its intense anise flavor, just trust me on this recipe. They are very fragrant, but the anise flavor is more mellow and cut by the lemon and cheese. This surprised me by turning into a simple, elegant, and summery side dish.

Ingredients

1 bulb fennel, with the fronds
1 lemon
generous handful freshly grated parmesan cheese
olive oil

Slice the tops off of the fennel and slice the bulb in half. Sprinkle generously with lemon juice and drizzle with a little olive oil. Season liberally with salt and pepper then top with parmesan cheese. Sprinkle the fronds over top and pop in a 350 degree oven until the cheese is bubbly and the fennel is fork tender. I think it took about a half hour. The result is crunchy, cheesy and lemony with a distinct but not overwhelming flavor.

Sampling Some Summer Sips

2009-08-12T13:46:00.019-04:00

It actually feels like summer now. The hot sticky weather just begs for the perfect summer hangout to sit and have a beer. My requirements are: a good selection of reasonably priced beer, light summery snack food to munch on, and an open and airy bar or dining area. Here are some places I've been recently:

Ladder 15, 1528 Sansom St.

Several local vegetarian blogs have reviewed them which piqued my interest. Other reviews weren't so favorable but I decided to give it a shot. Betty and I went for an after work drink and found it to fit the bill for a great place to hang out. It was definitely roomy which I enjoy, and I would suggest it for a larger group. The happy hour special was $4 for all draft beers. Not great, but good if you are a beer snob and drink the higher end stuff. We ordered truffle fries to share. They were perfect as a snack, and if I go back for dinner I might try their vegetarian blt. Other veg offerings include potato pierogi, grilled cheese, and roasted beets.

Pub and Kitchen, 1946 Lombard St.

I used to love Chaucers, and this place took over the space about a year ago. It is definitely open and airy with lots of outdoor seating, but somehow it still felt cozy. I was digging the vibe. The prices, not so much. (We went on a Saturday afternoon so I don't know if they have a happy hour.) We ordered a $3 bruschetta which turned out to be 2 small slices of baguette with sweet tomato goo. I ordered truffle fries (again) which were tasty and a more substantial portion.

Tangiers, 1801 Lombard St.

Tangiers is one of my favorite bars. Their $3 mystery beers (served in a paper bag) are one of the city's best drink specials and the food is always good. It is definitely a laid back kind of place and you will always see people just lounging at their outside tables. I ordered a shrimp poboy and Fred got a burger. They do have veg options like a very respectable black bean burger.

Can I Still Pronounce it Lobstah?

2009-08-11T15:36:00.018-04:00

I'm not sure if it was a good idea to eat lobster here in Philly after my recent lobster pig out in New England. That didn't stop me when my favorite restaruant, Bridget Foys, announced they were having lobster week. With time running out on lobster week I convinced the gang to make the trek down to 2nd and south to see if it's possible to get good decently priced lobster in Philly.

My lobster salad was nice and summery with couscous and vegetables underneath a nicely dressed bed of greens. The lobster wasn't as buttery and juicy as I had in Boston, but I figured as much.

Fred's lobster sliders may as well have been crabcakes. They were tasty but not over the top decadent as he had expected.

Betty's lobster mac and cheese got my vote for best meal of the night. It was perfectly rich and creamy with chunks of lobster.

Barney opted not to go with lobster and instead got chicken. I don't remember what was in it, but it was apparently delicious.

Likewise for our other friend's grilled chicken salad. It wasn't as good as my lobster salad but it was filled with nuts, fruit and goat cheese.

So it was about what I expected. Even with the promotional prices it was still a splurge, so for now I'll stick with the things that Philly does best.

All this being said, I do love Bridget Foy's for brunch. They are one of the few spots that has plenty of outdoor seating yet never seems to be too crowded on the weekends.

Single Serving: Food as Therapy

2009-08-11T14:34:00.011-04:00

I recently read this convo on Serious Eats about how people like to spend a night in making time consuming or labor intensive recipes as a way to relax and unwind. Most of my meals aren't labor intensive, but if I do have time I will occasionally use it laboring over something that I can make a lot of and put in my freezer for a rainy day- a great "Single Serving" tip. It can be almost theraputic with you're favorite tv show on or some music. Many people mention a glass of wine, but I'm not so sure about that. I don't think me, alcohol and knives are a good combination.

I had bought some wonton wrappers on a whim at the grocery store. I'd always been curious and threw them in my freezer where they sat for some time while I pondered their many uses. With some extra tofu on hand I set out to make vegetable dumplings. I ended up with a ton of filling and a surprising number of wonton wrappers to fill so I spent the better part of the evening making them.

Ingredients
Tofu- extra firm and pressed to remove the liquid
Cabbage
Carrot
Garlic
Mushrooms
Ginger
Soy sauce
Sesame oil and vegetable oil
Wonton wrappers, thawed

Slice your tofu and all your vegetables into very small pieces. You want everything chopped up pretty fine. Sautee them in vegetable oil and add a splash of sesame oil and soy sauce. Season with pepper but go easy on the salt because soy sauce has plenty. After the vegetables have started to soften add the ginger and garlic. Let simmer on low heat for about 5 minutes which will allow most of the liquid to evaporate.

Once it's dry it's just a matter of filling the wonton wrappers. It will take some practice to figure out the right amount in each dumpling. Have a small bowl of water to moisten the edges when you seal them. I sealed them corner to corner to make triangles, but there are variations. Keep what you want to eat immediately aside, but layer the rest in a freezable container for later.

You can steam them in a bamboo steamer which I intend to try, but I pan fried them and dipped them in hoisin sauce. Not bad for my first attempt.

Single Serving: Panzanella

2009-08-11T13:54:00.012-04:00

This is definitely in my top 5 favorite go to recipes and it's a "Single Serving" tip. Bread is cheap and has lots of applications but it is also highly perishable. I know that artisan loaf or french baguette looks beautiful at the farmer's market but when you get it home, there are only so many sandwiches and pieces of toast one person can eat before it starts to dry out. This could be scaled down for one serving, but I usually find I have a lot of bread to work with. Bring some to work to share (along with some breath mints) and it's perfect to take to a summer party because it's fresh, light, and uses seasonal ingredients.

Ingredients
Stale bread- thick cut loaf or baguette
Garlic
Cucumber
Red onion
Tomatoes
Basil
Parmesan cheese (optional)

Olive oil

Balsamic vinegar

Slice or tear bread into bite size chunks. If the bread is still soft I like to toast the bread cubes. It's better to start out with dry bread because it will soak up liquid from the vegetables.

Slice the cucumbers, red onions, and tomatoes. Normally I try not to use too much liquid from tomatoes but in this case you want all of it. Add the vegetables to the bread. Add a drizzle of olive oil, vinegar, and plenty of salt and pepper.

Grate in some garlic, some chopped, fresh basil and cheese if desired. Ideally let this sit for at least an hour before eating so the flavors can marry. If you have it sitting around for a little and it gets too soggy, you can stick the whole thing under a broiler for a few minutes until the bread toasts up. I enjoy leftovers for breakfast the next day.

Cabbage Conundrum Part 3

2009-08-11T13:09:00.010-04:00

With mixed feelings about my racial identity and desperate for new cabbage recipes, I finally decided to do it. I made my own kimchi. The fiery hot, ubiquitous but shrouded in mystery, korean version of saurkraut. If nothing else I have something interesting to write about.

After reading many recipes I realized it's not that hard. I had images of secret ingredients guarded by Tibetan monks or having to store it in a cave for forty days and forty nights while it magically turned into kimchi. Well the secret is out. Wash cabbage. Pour some chili paste on it. Store in jar until ready to eat.

Here is a pretty standard recipe that I used. The hardest part was chopping and soaking the cabbage in salt water, probably because I didn't have a big enough container so my tiny kitchen was filled with various size vessels overflowing with salt water and cabbage. It only added to the feeling that this was a giant science experiment bound to go wrong. What I didn't understand was how something could be pickled without the use of vinegar or acid. Well it took about a week to find out that yes, it tasted like cabbage doused in hot chili paste. I should note that I used sambal, which probably isn't traditional but it did the trick.

It wasn't bad. Soaking it in salt water does keep the cabbage somewhat crunchy which I like, and the addition of ginger and honey gives it nice flavor. Mine probably could have used less sambal and more ginger and honey. As expected I ended up with a giant jar of kimchi. Sorry to all my co-workers who I unloaded on - with full warning that this stuff could probably strip paint off your car or clear your sinuses up in a pinch. If no one eats it I won't be offended.

Single Serving: Sharing the Wealth

2009-08-07T13:39:00.006-04:00

The best tip I can give you when cooking for one I borrowed from Mr. Rogers: share. Find friends, neighbors, co-workers, or family members who like homecooked food as much as you do. Trust me that no one will turn down food. Now I know it may not seem like a budget friendly tip but it it will pay off if you keep at it. Here are the benefits:

1. You can buy ingredients in more economical sizes.
2. You reduce waste.
3. People will return the favor. If not, well then find some new friends. I'm lucky enough to have Betty and Sam who love to eat and share as much as I do, but I've even received cucumbers and tomatoes from a co-worker's garden.
4. Everyone loves to talk about food! You can use it as a way to strengthen friendships or build better relationships at work or in your neighborhood.
5. Before you even go shopping, see if someone can split ingredients with you. If you are not confident in your cooking skills or are dealing with a picky eater this is very helpful. It is especially useful for highly perishable ingredients like herbs.

If you really want to score some bonus points, do what I did and join a CSA. Betty, Sam and I split a half share of produce for the season. We each paid $125 up front and now get bi-weekly deliveries of fresh, local, organic produce for almost 5 months. It works out to about $5 a week, and it has been one of the most fun and rewarding things I've done this summer.

Less is... Less

2009-08-07T10:05:00.008-04:00

I love miniature things. It's not just a matter of neccessity given my lack of space, I just think little things are awesome. You know - Polly Pockets, the mini stapler and roll of tape that Betty got me, mini post-its, my mini food processer...

Which is why Pearl River Mart in New York City is the best store ever. Period. I had an afternoon to kill in New York recently and spent the entire time there contemplating what I could carry back to Philly in my purse. I should have brought a suitcase.

If I had a larger apartment I would furnish it entirely with stuff from Pearl River. I used every ounce of self control to only buy a few practical things for my kitchen, but I couldn't help myself when I saw these:

I thought maybe Sam could use the bamboo steamer the next time he's hungry for one dumpling, and Betty can grate some tiny cheese.

I've ordered from their website before and noticed that they now have a bridal registry. So instead of that nice set of crystal how about a "hand embroidered tiger hat" or a "coconut er hu"? Who am I kidding that's totally what I would register for...

Meat... You're right in liking it.

2009-08-06T14:36:00.002-04:00

Thank you to the folks over at Serious Eats for providing constant food entertainment. This gem I found the other day was made for Worst Vegetarian Ever:

"Vintage Meat" Pictures from Flickr.

I think I just found my Valentine's Day cards for next year and plenty of good ideas. How about a sandwich with meat instead of bread. Brilliant!

And just a suggestion. While "Vintage Meat" has a certain je ne sais quoi, I think "Vintage Pictures of Meat" would be more accurate.

If Drug Dealers Became Botanists

2009-08-06T12:59:00.003-04:00

I must say I've learned a lot about the different varieties of vegetables this summer. From "Burgundy Beans" to "Detroit Red Beets" my CSA shares have inspired me to do some research into common and not-so-common produce and their uses. My conclusion: either farmers have a weird sense of humor or they are buying their seeds in an alley behind the 7-11.

Check out Plant World Seeds for proof and tell me these are not some shady vegetables. Here are my favorites:

Black From Tula
Cosmonaut Volkov
Gold Dust
Mexico Midget
Super Snow White
Tommy Toe
White Wonder
German Giant
Minnesota Midget
Golden Tepee
Painted Lady
Super Aqualdulce
King of Mammoth
Snowman
Early Summer Crookneck
Yugoslavian Finger Fruit

I'm thinking these could be good band names too.

Single Serving: Short on Space

2009-08-06T11:50:00.004-04:00

I love my apartment. I really do, but in terms of amenities and space it is one step up from a dorm room. The "kitchen" area has the bare essentials: fridge, sink and stove. No counters even. The following tips have transformed it into something resembling a kitchen.

1. Hang a multi-tiered shower caddy on the wall near the sink. This can be your spice rack, hold your sponge (where the soap would be) and you can hang potholders or utensils from the hooks.

2. Invest in a large, high quality toaster oven. Put it on your Christmas or Birthday wish list if you can't afford it but it's an absolute must. It may sound counterintuitive to buy a big one but here's my reasoning: You'd buy a toaster anyways right? So why not buy one that does double duty? You can use your oven to store pots, pans and dishes. It's much more energy efficient, and conventional ovens can heat up a small apartment pretty quickly. You will be surprised at what you can cook, roast and bake in a toaster oven. Trust me on this one.

3. If you don't have counter space get a small desk. Check out craigslist for super cheap ones. In a pinch, save the desk chair and use the desk as your kitchen table. If there is room underneath the desk, it is a perfect place for recycling or even your trash can.

4. If you don't have good lighting, put a lamp in your kitchen. Even one of those clip on desk lamps will do.

5. Make it pretty. Arrange bottles and nice glasses so they can double as decoration. Buy some pretty and nice smelling soap. Get a small plotted plant or some herbs. Hang a photo or even cut out pictures of food on the wall.

6. Buy things with multiple uses like a wok and a loaf pan. Don't let Paula Deen or the Neeleys make you feel bad for not having a deep fryer. (Although they do make mini deep fryers now.) Asian supermarkets are honestly great places for buying basic kitchen gear on a budget. Also stock up on some great ingredients while you're there.

The bottom line is strip it down to the bare essentials and make it inviting.

Wilma Presents: Single Serving

2009-08-06T10:51:00.005-04:00

Friends,

It's been a blast being on the road and eating out with friends and family. Now that it's back to the grindstone I've returned with lots of tips and recipes, great seasonal ingredients and time on my hands. This blog is a work in progress, and I am learning every day from my fellow bloggers about how to be informative, inviting, and most of all entertaining. I welcome all feedback!

One thing that has struck me recently in the food world- Many food shows, books, magazines and websites cater to very specific markets. Which is fine. If I'm a working mom, yeah maybe I'd appreciate Melissa D'Arabian trying to convince me I can feed a family of four for $10. Or if I'm an alcoholic with no tastebuds or sense of morality Sandra Lee can teach me a few things. But I am none of those things. I live and cook by myself in a tiny studio apartment. I am mostly vegetarian and care about eating locally and seasonally. I am definitely on a budget. I know I'm not the only one, but where is the help for me?

Cooking for one on a budget is a challenge, but I have not resigned myself to prepackaged frozen meals and takeout. I don't always succeed, but more often than not I end up with satisfying, healthy and interesting meals. And so I present to you a new "column" entitled: Single Serving. I'll share with you how I turned my non-existent kitchen into my food haven with very little money. Stay tuned.

Wilma.

Introducing the Gruesomes!

2009-08-05T13:32:00.009-04:00

You know you're getting older when you're friends start getting married. At least that's how I felt when my friends Weirdly and Creepella got married. It was my first bridesmaid experience, and I just have to thank Creepella for being such an awesome bride to be! I had a blast, from the dinosaur themed wedding shower to the fruit roll ups with their faces on it. I thought I would highlight their choice of footwear. Classy! (And practical.)

Seeing as this is a food blog I know everyone wants to know about the food. In a word, fabulous! Knowlton Mansion was a beautiful setting and the food was delicious! They even brought us drinks and hors d'oeuvres while we took pictures outside. There was so much food I can't remember it all- grilled cheese and tomato soup, fondue, mashed potatoes, two kinds of pasta, focaccia, not to mention the carving station. I may or may not have sampled the roast beef and turkey, but I'm happy to report there were many vegetarian options and not just the obligatory salad. The desserts were equally impressive, and I sampled more than a few.

Creepella, I know you like to cook. Anytime you want to do a guest blog and maybe share some recipes or tips let me know! I'm thinking we could call it "Grab Some Grub With the Gruesomes."

Do Crabs Bark?

2009-08-05T11:30:00.008-04:00

On our way out of town I wanted to experience every last bite of fresh New England seafood while I still could. Goodbye lobster rolls, fried clams and chowder. I love lots of things about the Philadelphia food scene, but seafood isn't one of them.

We'd been to many of my go-to places so we decided to try The Barking Crab. Well, I should say we settled on it because it was conveniently located and we were pressed for time. They get an A+ for ambiance. Lots of outdoor seating, right on the water, live music, a beautiful raw bar...

The food wasn't bad, in fact the oyster poboy I had was fantastic. I can't say I've eaten a lot of oyster poboys but I thought the oysters were perfectly meaty and crunchy with a nice spicy sauce.

Fred's lobster roll, however, just wasn't worth the hefty price tag. It was delicious but you could have gotten one just as good for much cheaper. Lesson learned. I should have taken him to nearby La Forge, but I'm glad I tried something new.

So farewell New England. I've eaten my weight in seafood, but it was worth every bite.

Why is it Called Beantown?

2009-08-03T13:27:00.014-04:00

My East Coast Adventure included a day in Boston to visit a friend from college. After sampling a little bit of everything here's the verdict.

Faneuil Hall is a local landmark, filled with street performers and tons of food. Reading Terminal is better.

Philly: 1

Boston: 0

Couldn't come all the way here without going to Cheers. And yes we went to the "real" one. Cheers is one of the best shows of all time so...
Philly: 1
Boston: 1

This is apparently the oldest bar in America. Oh yeah, well we have the oldest paper mill in North America so take that!
Philly: 2
Boston: 1

This was the highlight of the day -A whole lobster, fries and coleslaw for around $10. Ok, I have to concede, this meal would cost me an arm and a leg here in Philly.
Philly: 2
Boston: 2

If this is what Boston calls a "farmer's market" then Philly wins hands down. This was really just some cheap and smelly produce from Mexico.

Philly:3

Boston: 2

Wow I just realized I watch way too many "reality" food tv competitions. Stupid Bobby Flay.

"New" Port?

2009-08-03T11:55:00.011-04:00

As mentioned before I got to stay with my Grandparents (on my Dad's side) who live in this fantastic old house right in the middle of Newport. I was happy to show Fred my favorite childhood hangouts, but I realized that everything feels different now that I'm older. I guess that's what happens. Even though the places remain the same you see them in a different light. My grandpa was nice enough to give us the scenic tour and there was so much I didn't know or didn't remember.

Here are some more highlights from the trip:

Second Beach -My favorite beach, or maybe just the one I always went to growing up. It's great if you don't mind cold water and a little seaweed.

The International Tennis Hall of Fame is in Newport, but I'd never been inside. It's one of the few grass courts still in use today and in true Wilma style we ended up with 2 tickets to a tournament.

My grandparents treated Fred and me to dinner at the Atlantic Beach Club, a place that I go to every single time I'm here to get my fill of great seafood and local favorites. It's good to know that some things never change.