Green with Envy: Fire Escape Garden

Hi y'all! I promise I didn't disappear: it's been a rough few months of studying for the Pennsylvania Bar Exam, but the exam is now over and I, for better or for worse, won't know the results until mid-October.

While I studied, one of the few things I let myself do when I wasn't hitting the books (besides absolutely necessary planning for my upcoming wedding) was cultivate a small garden on my fire escape. I was given some organic purple tomatillo seeds by one of my professors, which inspired me to really "grow for it" beyond the usual small pots of herbs this summer. I purchased some green tomatillo seeds, my mom bought me a small tomato plant, and I planted some green bell peppers along with a bunch of different herbs, all in big pots on my fire escape.

Since I got a late start, Karl helped me out by starting my seeds under grow lamps at the lab where he's working this summer. Twenty-four hours of ultraviolet light a day keeps the stunted growth away!

For anyone who is under a lot of stress, I highly recommend growing some plants. I have been enjoying monitoring the process of my plants' growth all summer long, and it gave me much-needed time outside in the sun and away from my textbooks while I watered them and checked obsessively for flower buds and growing fruit. It's been so nice to sit and watch the bees flitting in and out between the flowers, and have you ever smelled a tomato plant? There is something intoxicating about the green smell they give off.

Right now, the plants have all re-located to my parents' deck. I'm staying with my parents between now and the start of my new life with Karl, and I can't move into our new house until August 15...so the plants are getting a two week vacation from the city in the suburbs. I guess it's almost like going to the beach...

I'm planning to get back into the whole cooking and baking thing in the next few weeks...probably not really until after the wedding, since I won't have moved into our new house with Karl until then. New culinary adventures in new places! It will be great fun, and in the meantime, I have quite a backlog of food photos and recipes to share: no promises, since I am getting married in three weeks, but I hope to post a few entries to make up for my hopefully noticeable absence the past few months.

Cheers!

Pork Roll with Sour Cherry Chutney

Karl is the kind of guy who has a hard time passing up a great deal on meat. We live the lives of quasi-vegetarians, not eating meat as often as many omnivores, partly because it's expensive. So, whenever there's a good sale on, say, a whole pork tenderloin, Karl buys one, slices it up, and freezes it in 1-lb packages. It's a pretty good system for insuring a steady supply of cheap, lean meat.

However, pork tenderloin is boring. I'll admit, the tenderloin is not my favorite part of the pig. It's hard to cook it so that it isn't dry or tough. Accordingly, we have been having fun trying different methods. We've tried slicing it 1 1/2 inches thick then stuffing it with fennel, onion, and breadcrumbs (that was pretty tasty); slow cooking it with some marinade and veggies (dry as a bone), and roasting it (also dry). Karl has had some good success pan-frying some of the stuffed slices.

Our latest attempt was born of one of my rare moments of true kitchen spontaneity. We were just planning to stuff the pork again, this time with a fruity mixture, but then I thought I'd try a technique I'd heard described a while back on "The Splendid Table," an American Public Media radio program hosted by Lynne Rosetto Kasper. The technique involves slicing the meet in a spiral fashion so that it rolls out flat. It was pretty easy to do with the pork tenderloin and a good, sharp knife.

I then spread my stuffing mixture (some cooked down sour cherries, ginger, garlic, and onion) on the slab of meat and rolled it back up, just like you would a jelly roll cake.

Into the frying pan it went to sear, then I popped it in a 400˚F oven for about 25 minutes (until it reached about 155˚F internal temperature).

It probably would have been useful to have some butcher's twine to keep the pork roll nice and tight, but I strategically seared the various sides so that there was no tragic loss of visual effect (when the meat is cooked it firms and holds its shape).

It turned out pretty well, we both thought, and though we still experienced some dryness in the meat, the cherry "chutney" we used on the inside seemed to help keep that part moist at least. In addition to the beautiful visual the spiraled pork made, we both really enjoyed the cherries as a complement to the pork.

We'll just have to keep trying to figure out how to avoid drying out that pork tenderloin!

Pork Roll with Sour Cherry Chutney
Serves 4

1 lb pork tenderloin, at room temperature
1 onion, chopped
2 TBSP ginger & garlic paste** (substitute 1 clove ginger, 1 TBSP minced ginger)
1 1/2 cups sour cherries (pitted, frozen or fresh)
1/2 tsp salt, plus more for rubbing pork
1/2 tsp black pepper, plus more for rubbing pork
olive oil

Preheat oven to 400˚F.

To prepare the pork tenderloin, take a very sharp chef's knife and cut the pork in a spiral fashion to be about 3/4- to 1-inch thick. Rub some salt and pepper into both sides of the meat. Set aside.

Meanwhile, in an oven-proof skillet over medium heat, heat about 2 TBSP of olive oil. Add the onions, and cook 3-4 minutes, stirring occasionally. Add the ginger and garlic paste and cherries, and cook another 5-10 minutes until the onions are soft and the cherries have burst. Remove from the heat and place the cherry chutney in a separate bowl.

Spread a layer of the cherry chutney on the flat slab of pork, then roll it up tightly. Reserve any unused cherry chutney. If you have butcher's string or twine, you can tie the pork roll up so it won't unroll.

Heat the skillet back up to high heat, and put some olive oil in the pan to heat up. Sear the pork roll on all sides, then place it in the oven. Roast for 20-25 minutes, or until internal temperature of the meat reaches 155˚F. Remove the pork roll from the oven, and allow to rest for 10-15 minutes before slicing. Slice 1-inch thick, and garnish with the reserved cherry chutney.

**SWAD Garlic and Ginger Paste ($2.49). This stuff is amazing and very cost-effective. We use it in lots and lots of things from eggs to pasta to rice. It's great to have on hand, and you can find it in any Indian grocery store.

Enchilada Evangelism

Hi, folks! It has been far too long since I updated. Rather than make long, extremely detailed excuses for why I have for being too busy to write blog entries, let me just say this: I'm graduating from law school in 1 month, taking the PA bar exam in 4 months, getting married in 5 months, and regaining my sanity in 6 months. Oh, and I am still unemployed. If anyone needs an environmental lawyer/foodie on staff, please let me know!

Ok, so about enchiladas. I had no idea that enchiladas could be anything special. I surmise that most people's experiences with enchiladas are either out of a box (e.g., Old El Paso dinner kits) or from a Mexican restaurant. I have eaten at many Mexican restaurants, and let me tell you: at most Mexican restaurants, it does not matter whether you order soft tacos, enchiladas, or burritos. Your food will taste pretty much the same regardless of what it is called on the menu. I can't comment on the dinner kits, but I imagine they aren't as awesome as what you can make on your own.

My enchilada epiphany came when one of my professors, learning that I was a food appreciator, loaned me a copy of an amazing Mexican cookbook. She had recently moved to Pittsburgh from Texas, where, as you might imagine, there is an abundance of excellent Tex-Mex and authentic Mexican food. Not so much here in Pittsburgh, apparently! When she learned I had no experience at all making Mexican food, and, indeed, did not even suspect that more "gourmet" Mexican food was possible than what I could get in a restaurant, she suggested I try making enchiladas. I made everything from scratch except the tortillas, and my life was changed forever. It's hard to describe how much better the sauces taste when they are not out of a can: the Salsa Verde alone is absolutely incredible.

I know what you're thinking as you scroll down this long entry full of recipes, but please do yourself a favor and give making enchiladas a try: you'll see for yourself that it's worth the investment of time.

The first thing you want to do when you are considering making your own enchiladas from scratch (minus the tortillas maybe...I haven't mastered that yet) is to make sure you have enough time. The process can be broken up by making the sauces the day before (they taste better the second day anyway) and the filling the next. Once you have all the ingredients prepared, assembling enchiladas is actually really fast (10 minutes maximum), so this is a great dish to prepare ahead, perhaps over the weekend, and have ready for fast meals during a busy week.

If you make them vegetarian, enchiladas are even faster to prepare, since preparing the meat fillings tends to take about an hour or more. I've included below my adaptation of the San Fonda Miguel chicken filling that is so amazing that, much to my chagrin (all those future enchiladas I missed out on!), Karl ended up eating the unused filling with a spoon for a midnight snack. I also included my own vegetarian filling. The San Fonda Miguel cook book also had a recipe for cheese enchiladas that seemed far too onion-y for my tastes (if you'd like to try it, it's basically raw, chopped onion mixed with Monterey Jack shredded cheese).

Some tools helpful for making enchiladas: food processor (or blender), tongs, small skillet, large skillet, griddle (or broiler)

Where to find:
chiles in adobo sauce: Mexican grocery store, and probably in the Latin American aisle at any large chain grocery store. They come in a small can.
corn tortillas: available in almost any large chain grocery store, but if you're in Pittsburgh, go to the Strip District (on Penn Avenue) and get some freshly handmade tortillas from the Mexican grocer there.
tomatillos and serrano chiles: available in most grocery stores, but definitely available in Mexican grocery stores

Enchiladas San Miguel
Serves 6

For best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat.

Salsa Verde for Enchiladas (recipe below)
Sour Cream Sauce (recipe below)
Chicken Filling (recipe below), or Vegetarian Filling (recipe below)
6 TBSP vegetable oil
12 corn tortillas (white or yellow)

Prepare Salsa Verde and keep warm, or reheat when ready to assemble enchiladas. Prepare Sour Cream Sauce and set aside. Prepare the Chicken Filling and keep hot or reheat.

When ready to assemble enchiladas, preheat the broiler. In a small skillet, heat oil over medium-high heat until it shimmers. Make sure the oil is hot enough, or the tortillas will absorb too much oil. Using tongs, dip a tortilla into the hot oil for about 10 seconds on each side, or until softened (if it starts to get brown, it's been in too long). Quickly drain on paper towels, then immediately dip the tortilla in the warm Salsa Verde. Lay the tortilla flat on an ovenproof plate and put 3 to 4 TBSP of hot filling down in the center of the tortilla, then roll it into a tube. Repeat the process with the remaining tortillas. Place 2 enchiladas on each plate and cover with warm Salsa Verde. Spoon a couple of dollops of Sour Cream Sauce on each enchilada, then put the plates under the broiler for 1-2 minutes, until the sour cream sauce starts bubbling. Serve immediately.

Salsa Verde for Enchiladas
Makes 2 cups

15 tomatillos, husked
Half of a medium white onion
1 garlic clove
4 to 6 serrano chiles
¼ cup chopped cilantro leaves
sea salt to taste

Prepare the Salsa Verde for Enchiladas. Roast tomatillos, onion, garlic, and chiles on a griddle, or under the broiler until they are blistered all over (you should turn them over frequently so they roast evenly). Combine the roasted vegetables in a food processor and process until smooth. When ready to serve, add cilantro. Adjust seasonings, adding salt if necessary. Set aside.


Sour Cream Sauce

1 1/2 cups sour cream
3/8 cup milk
1/2 tsp sea salt
1/2 tsp ground white pepper

Whisk all ingredients together and set aside.

Chicken Filling
Makes 3 cups (fills 12 enchiladas)

3 TBSP canola oil
¼ cup chopped white onion
2 garlic cloves, chopped
4 medium tomatoes, roasted in 350˚F oven for 10 minutes,chopped
3 chipotle chiles in adobo sauce
2 TBSP adobo sauce from the can
2 to 3 chicken breasts, poached in water seasoned with sea salt and ground black pepper, then cooled and shredded (about 2 cups)
1/3 cup chicken broth, reserved from cooking chicken
Sea salt and ground black pepper to taste

Heat the oil in a heavy skillet or Dutch oven over low. Add the onion and garlic and cook over low heat, stirring constantly until onions are wilted and transparent (5-8 minutes). If you're worried about burning the garlic, you can add it later. Add tomatoes, chiles, and adobo sauce. Increase the heat to medium and cook, stirring often until all moisture has been absorbed and the mixture is dry, about 15 minutes. Stir in the shredded chicken and broth. Cook another 3 to 4 minutes, until chicken is heated through. Season to taste with salt and pepper.

Vegetarian Filling

1 14-oz can of vegetarian refried beans (at room temperature)
1 cup shredded monterey jack cheese (at room temperature)
3 TBSP onion
salt and pepper to taste

Mix all ingredients well in a small bowl. Add a little oil or water if it is too thick to easily spread into the waiting tortilla.

The First Turkey

Karl and I committed to bringing a turkey to a friend's Thanksgiving gathering on the Saturday before Thanksgiving. There were going to be about 20-25 people there, but quite a few are vegetarian, so we figured a 14 lb bird would do the trick. We opted for a regular, store-brand bird (I'm still amazed that an organic turkey costs about $50...yikes!).

But how to cook it? Neither I nor Karl has ever made a turkey before, and the hundreds of horror stories floating around about bad "first turkey" experiences made me a little nervous. My own mother's first turkey experience included the classic "fail": she left the bag with the organs inside the cavity while it roasted. Whoops!

Armed with this tale, as well as with the memory of a turkey taking up an entire shelf of the refrigerator for 3 or 4 days before Thanksgiving (for defrosting), I approached the turkey optimistically: I'm a fairly capable chef, so I wasn't too worried. But how to make a turkey that was impressive, fabulous, and the envy of all my friends (let's be honest: this is my goal any time I'm bringing edibles to a party)?

We hopped on the Internet and almost immediately found a Food Network (Tyler Florence) recipe for cornbread-stuffed, Maple-roasted turkey with bacon. I was about to scroll on by, but Karl stopped me and said, "That one." I thought it sounded a bit fancy (i.e. we'd need to buy expensive ingredients), but it turned out that, besides the bird, we only needed to purchase fresh sage, bacon, and cornbread mix. I had everything else lying around the apartment. Great!

This is what the turkey looked like when we put it into the oven. It looks pretty lumpy because we stuffed a LOT of sage-butter under the skin of the turkey (as the recipe required). However, we did not use all the butter called for in the recipe on the turkey. I ended up dotting the rest of it on our "outside-the-bird" stuffing. It just seemed like an awful lot of butter, and you might want to cut the amount of butter you make in half.

4-and-a-half hours* and a lot of anxious temperature checks later (the turkey was supposed to be done in 3, based on its weight), we loaded the turkey into the car and drove the party with it intact. We had planned to slice it up and transport it in tupperware before going over for simplicity's sake, but I'm almost glad it ended up taking so long because it made such an impressive sight sitting there on the counter. Many satisfying "oohs" and "ahhs" were heard from the other guests.

And so, our first turkey turned out awesome. The turkey was moist and tender (even the breast), the bacon we covered it with 2 hours into roasting tasted absolutely fantastic, and the stuffing, though simple, was excellent. And it looked like a million bucks. Everyone was very impressed, even though they had waited an extra hour for the turkey (and the rest of the food! I have such patient friends).

I'm not going to re-print the recipe here. You can just click on the title of this blog entry or here to see Tyler Florence's recipe, to which we made only one change besides not using all the butter for under the turkey's skin (we added a couple of drops of Liquid Smoke to the maple syrup/water basting liquid).

I highly recommended this recipe for a first turkey. It's not as fancy as it sounds, and Tyler Florence's instructions are very comprehensive, in my opinion.

* We speculate that the reason for the turkey's extra long oven time was that we roasted my vegan roomie's Tofurkey in the same oven (in a cast-iron pot, no less). This probably soaked up quite a bit of the heat, and as a result, the turkey cooked more slowly. Keep this in mind if you are hosting Thanksgiving! It might be better to cook all your side-dishes ahead of time, roast the turkey alone, then reheat the side dishes in the oven while the turkey is resting/being sliced up.

Party Fare on a Budget: Spicy Popcorn

For our Diwali party, I decided to break out an old-school snack that I think I had forgotten about since the ol' college days. I used to keep boxes and boxes of microwave kettle corn at all times: you never knew when a movie would spontaneously begin playing in those days.

Popcorn is the ultimate budget snack, especially if you make it using plain kernels either on the stove in a pot, or using this awesome contraption that our friends Lauren and Adam brought over for the party (thanks!). The microwaveable bowl essentially replaces the bag for microwave popcorn and helps you avoid the higher probability of burnt popcorn popped on the stove. Regardless, popcorn is CHEAP, and adding some chile powder or other spices to some melted margarine before tossing it into the popcorn is enough of a twist on an old favorite to wow the crowd easily.

I'm thinking about experimenting with sweet curry powder for my next batch...mmmm. Everything tastes better with curry it seems.

Spice up your life! This recipe is not just for parties.

Spicy Popcorn
Yields 6-8 cups popcorn

2 TBSP vegetable oil
1/2 cup popcorn kernels
4 TBSP butter or margarine (more if you like extra buttery popcorn!)
1 tsp extra hot chile powder (or any other spice)
salt and pepper to taste

Pop the popcorn by any method (using a microwave popper, an air popper, or the stove). If using the stove, make sure to coat the bottom of the pot with a little bit of oil to help prevent scorching. Click here for more-detailed instructions on popping popcorn on the stove.

Meanwhile, in a small saucepan over medium heat, melt the margarine or butter. When it is melted, add the chile powder and salt and pepper. Allow to heat through until the spices are fragrant.

Toss the freshly popped popcorn with the melted margarine or butter mixture in a large bowl and serve.

Party Fare on a Budget: Spicy Peanut Balls

My roommate Ruchi and I hosted a Diwali party last week for a few friends. In the spirit of Diwali, we lit a ton of candles and played fun games like carrom board, UNO, and Fluxx. We also had lots of snacks out, including burfee, spicy popcorn, vegan chocolate chip cookies, and spicy peanut balls.


I found the origins of the spicy peanut balls recipe in one of those cookbooks you can find 365 days a year in the bargain racks of the large bookstores (Barnes and Noble and Borders). You probably know the ones: there's at least one full-page photo every 2 pages and the price is so ridiculous ($5 to $8) that it's worth it to buy it for the pictures even if the recipes stink (which, sometimes they do...).

Anyway, I adapted a recipe from an Appetizers cookbook for the spicy peanut balls. If you have a food processor, you should file this recipe away for your next party. Essentially, to make it budget-friendly, I left out the expensive ingredients and substituted things I already had for ones I didn't.

These balls were a big hit! They're great finger food, and really: who doesn't like something fried once in a while? We dipped them in a spicy chile sauce that I purchased from Trader Joe's ($1.99) and they were quite lovely. There are a million ways you could make these without having to buy expensive ingredients. For example, I happened to be out of turmeric, so I used hot curry powder instead. You could also use something else to replace the fresh ginger, which most people don't keep around all the time.

The only problem I had with the spicy peanut balls was that they disappeared way too quickly. Next time I'll make a double recipe.

Enjoy, and Happy (belated) Diwali!

Spicy Peanut Balls
Yields about 14 balls

1 to 2 inches fresh ginger root, peeled and chopped fine
2 cloves garlic, minced fine
1 tsp hot curry powder
1/2 TBSP soy sauce
1 tsp hot chile sauce
1 cup cooked jasmine rice
1/2 cup peanuts, roughly chopped (or lightly processed)
vegetable or canola oil (for frying)
Hot Chile Sauce (for dipping)

Process the ginger and garlic in the food processor until they form a paste. Add the curry powder, soy sauce, and chile sauce, and process very well. Scrape down the sides of the processor several times if necessary. Add 3/4 cup of cooked rice and process until a sticky paste. Add the remaining rice and pulse a few times to incorporate it.

Form the rice mixture into bite-size balls, then roll them in the peanut pieces.

Heat 3 or 4 inches of oil in a heavy pot over medium-high heat. A good way to test whether the oil is hot enough for frying is to press a wooden chopstick or the non-spoon end of a wooden spoon on the bottom of the pot. If bubbles rise up around the utensil, the oil is hot enough.

Using a heat-resistant spoon, carefully add the peanut balls to the oil in batches of 5 or 6 and fry 3 or 4 minutes, until the balls are a lovely golden brown color. Enjoy hot.

Serve hot, with chile sauce for dipping.

Baking on a Budget: Vegan Chocolate Chip Cookies

I believe that, even in a small-scale, personal economic crisis (or a big one), one should indulge every so often. Cookies are simple to bake, lift the spirits and, more importantly, stave off the symptoms of SAD (seasonal affected disorder) and PMS (no explanation necessary, I hope). A homemade cookie is also a treat that potentially will not break the bank.

Last week, I decided to bake chocolate chip cookies that both I and my vegan roommate Ruchi could enjoy. But how to do it on a budget? Vegan baking sometimes requires ingredients that I don't typically have on hand. However, when I Googled "vegan chocolate chip cookies", to my surprise, the first recipe that came up required nothing that I didn't already have on my shelves besides vegan chocolate chips. The recipe, from VegWeb.com (a site that features recipes, forums, coupons, and social networking), was so simple that I almost didn't think the cookies would turn out well. I was happily mistaken.

One of the things that usually turns me off about vegan cookies is the texture. Many vegan cookies are chewy, thick, and fibrous (i.e., they're 'healthy' cookies with lots of bran and oats thrown in for texture). These cookies are soft and the cinnamon gives the impression that they are melting in your mouth.

We shared the cookies at our Diwali party the next day, and everyone agreed that they were fabulous cookies, even before finding out they were vegan!

I think it's very important to follow the preparation instructions to a "T." Especially the part about mixing the oil and sugar together separately before adding it to the dry ingredients. I believe that this is the secret to the soft and delicious texture. I did need to add about 1/2 cup more of flour as the dough was clearly too wet with only 2 cups of flour, so I reflected this in the reprinted recipe below. I used about 1 tsp of ground cinnamon, but you can leave the cinnamon out (I don't really recommend it though: I think the cinnamon is what makes these cookies shine). I also did not use raw sugar, just regular granulated sugar. Some vegans do not use regular granulated sugar because it is processed using bone char. I opted out of purchasing special sugar since my roommate is not particular about what kind of sugar she eats.

Oh, and here's another tip if you have a Trader Joe's near you: their semi-sweet chocolate chips are vegan (i.e., there are no milk products or butter in them) and cost only $1.99 for a 12 oz. bag! Enjoy!

Happy Vegan Chocolate Chip Cookies
from Vegweb.com

2 1/2 cups unbleached flour
2 TBSP baking powder
1/2 tsp salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 scant cup sugar
1/2 cup canola or vegetable oil
1 tsp vanilla
1/4 cup water

Make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are.

Preheat oven to 350˚F.

In a large bowl, mix flour, baking powder, salt, cinnamon. Add the chocolate chips. Make a well in the center and set aside.

In a medium bowl, mix sugar and oil very well. Add the vanilla, and then add the water, mixing well. Add the wet ingredients to the well in the dry ingredients. Mix, being careful not to overwork it. Add more chocolate chips if you so desire. Spoon the dough onto ungreased cookie sheets (about 1 TBSP per cookie).

Bake 8-12 minutes. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.

Spice Girls: Vegan Stuffed Chile Peppers and Zingy Mashed Potatoes

My fabulous roomie Ruchi recently inherited a bag full of wicked-hot chile peppers from her friend Mala, who received them from her weekly batch of CSA (Community Supported Agriculture) produce. What a windfall!

Ruchi and I decided to use all the peppers in one night to make stuffed peppers and spicy mashed potatoes. Since Ruchi has recently committed to being vegan (thanks to Skinny Bitch, a book I couldn't stand to read more than 5 pages of), I formulated a delicious vegan filling to stuff the peppers with.

If you ever decide to make stuffed chile peppers, you have a couple of options.
The "boat" method: slice the pepper in half long ways, scoop out the pithy part (and the seeds: they can taste bitter if you leave them in, and I promise, you're not discarding the spiciest part of the pepper), and fill each half with the filling.
The "bullet" method: slice only a small portion the top part of the pepper off (with the stem) and use a small utensil (like a paring knife, but be careful!) to scoop out as much pith and as many seeds as you can. Then you put the filling in and press it down until you can't fit any more in.

I like the bullet method best: I think it looks prettier. However, when you bite into a bullet-filled pepper, you are more likely to have an explosion (kind of like an over-filled jelly donut!). Either way, these peppers taste great and have a delicious spicy kick! The mashed potatoes were also very tasty.

Be creative with your food! Ruchi thought of an ingenious way to use last night's creations for lunch today: she wrapped up a stuffed pepper with some mashed potatoes in a roti (an Indian flat bread) for an interesting "burrito!"

Helpful Tips for Handling and Eating Spicy Food
Always remember to wash your hands very, very thoroughly after handling chile peppers with your bare hands. Also avoid touching your eyes or face. The peppers Mala gave us were quite potent, and even though I washed my hands several times, I still had burning sensations on my nose from scratching an itch! If you're really worried about it you can always handle the peppers while wearing latex gloves.

If you ever eat a pepper that is just too spicy, so spicy you feel ill, nauseous, or just completely overheated (this really can happen: it has happened to me!), whatever you do, do NOT drink water. This will just spread the spicy capsaicin all over your mouth and down your esophagus: hello, heartburn! The best way I have found to soothe the burn is to eat some high-fat yogurt. Drinking milk also helps, as does eating a piece of bread.

Carly and Ruchi's Vegan Stuffed Chile Peppers
Feel free to substitute your favorite veggies, add spices, etc. Be creative!

6-8 hot chile peppers (any kind will do), hollowed out and seeded
3 TBSP chopped crimini mushrooms
2 TBSP canned spinach (drained)
1 half of a roasted red bell pepper, chopped fine
3 cloves of garlic, pressed or minced fine
3 or 4 TBSP panko bread crumbs
2 TBSP Better-Than-Cream-Cheese (Tofutti)

Preheat oven to 400˚ F.
Mix all ingredients except the chile peppers until well combined. Stuff the chile peppers with the mixture. Place stuffed peppers on a cookie sheet and bake in the oven for 30-45 minutes, until peppers are soft and the filling is steamy. Enjoy, but keep a glass of milk handy!

Zingy Mashed Potatoes (Vegan-friendly)
If vegan isn't your thing, or you don't have a vegan roommate that you love sharing food with, you can substitute butter for Smart Balance and regular milk for soy milk. If you really want to load up on animal product, try using chicken stock instead of water to boil your potatoes...Yum!

4-6 medium Idaho potatoes, peeled and cubed
4 cloves garlic, pressed
3 hot chile peppers, cored, seeded, and diced
salt and pepper
3 TBSP SmartBalance
1 or 2 TBSP unsweetened soy milk

Put the potatoes, garlic and peppers in a pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are fork tender (about 20 minutes). Drain the potato mixture, then transfer to a mixing bowl. Add salt and pepper to taste, then use an electric hand mixer to mash the potatoes (you can also just mash them by hand with a potato masher or a fork). After mashing, add the Smart Balance and the soy milk and mash again (with electric mixer or by hand) until smooth. Enjoy hot or cold!

Cocktail Hour: Bacon-Infused Bourbon

A couple of weeks ago, Karl emailed me a link to a New York Magazine article containing a recipe for a Bacon-Infused Old-Fashioned. I had the feeling he had sent it to me for its shock value, or even in an attempt to induce his favorite response of mine (apparently, my face is capable of evincing both horror and scornful disdain simultaneously). Imagine his surprise when I emailed him back and told him that we would be conducting the experiment of infusing bourbon with bacon flavor as soon as possible!

I really, really like bourbon, and the idea of the smoky flavors of bacon mixing with the spicy aromatics of a good bourbon tickled my fancy. As the process described by New York Magazine did not seem very difficult, I thought, "Why not?"

Karl and I chose Elijah Craig bourbon for our experiment, even though Maker's Mark is my usual bourbon of choice. We felt that the powerful vanilla notes in Marker's Mark would not pair well with smoky bacon flavors. Elijah Craig lacks the vanilla and boasts a much spicier taste (think cinnamon and black pepper). We bought a hickory-smoked maple bacon for our infusion.

Essentially, the infusion process consists of cooking the bacon, and taking 1 oz. of the rendered fat (while it's hot) and pouring it into 750 mL of bourbon in a nonporous container. Then, while eating the bacon, you then let the mixture sit at room temperature for several hours, then put it in the freezer until the fats solidify on the top of the bourbon. You can then remove the fat with a slotted spoon, and voila! You have bacon-infused bourbon.

There was still a good amount of fat floating around in the bourbon (in particle form) after I had spooned out the large pieces, so I also poured the bourbon through cheesecloth to get the last bits out.

The resulting infused bourbon tasted a lot less like bacon than I thought it would. However, it took on some smoky back notes and a more viscous mouth-feel (thanks to the fat, I'm sure). Karl compared the taste and mouth-feel to a nice Scotch Whiskey. Overall, we were both very pleased.

We also took the suggestion of the New York Magazine article and made a variation of the Old Fashioned (which traditionally consists of bourbon, Angostura bitters, sugar, and a slice of orange). The variation substitutes the bacon-infused bourbon for regular and maple syrup for the sugar. What a delicious and elegant cocktail! Granted, we did not have the proper glass (you should use an old fashioned glass), but I thought the cocktail looked rather charming in a wine glass.

I will definitely be pulling this recipe out for parties, and maybe even for when I try a bourbon I'm not wild about. At the very least, it's an interesting way to get a few extra miles out of bacon fat!

How to Make Eggrolls

My brother's former roommate Helen taught me how to make egg rolls! Perhaps this isn't the most mysterious kind of food, but I have definitely had difficulty maneuvering those little wonton wrappers in such a way that they don't explode. I have had some small success with steaming them, but frying is a whole different matter.

Helen taught me how to roll the egg rolls properly and tightly in order to prevent the wonton wrappers from coming apart during the frying process. She scared me a little when she was tasting her filling for saltiness (it contained raw pork, and I don't recommend trying this at home!), but boy, oh boy, were those egg rolls delicious when finished. We took the egg rolls to a really delightful "Arrested Development"-themed party (complete with chocolate-dipped frozen bananas with accompanying stand!) where they were, of course, a big hit. Who doesn't like delicious, greasy finger food with their caipirhinas? Yum!

Helen has told me what she puts in her egg roll filling, but I can't remember it off the top of my head, so I sort of made up my own. I think it's close enough. Try your own favorite flavors, though...egg rolls are very versatile, so make the filling to your own taste.

I've included a step-by-step "How to Roll" photo series. I'm a visual learner when it comes to cooking and baking, so I figure others out there would appreciate a visualization of the process, too. Also, as you know, hot oil is dangerous and can burn you very badly if enough of it makes contact with your skin. Please exercise extreme caution when frying on the stove.

Mini Egg Rolls
1 lb fresh ground pork
1/2 lb raw shrimp, chopped well
1 cup finely shredded carrots
4 cloves garlic, finely chopped
generous salt and pepper, to taste (but please beware of tasting raw meat and eggs!)
2 eggs
1 TBSP soy sauce
1 TBSP fish sauce
1 package of triangle shaped wonton wrappers (available in Asian markets and some other grocery stores in the frozen or refrigerated sections).
several cups of oil (vegetable, canola, peanut...whatever you like to fry with)

Mix all ingredients (except wonton wrappers and oil). Mixing with hands is, in my opinion, the best, but if you don't like getting your hands messy, a wooden spoon will do. If you mix with your hands, remember to wash thoroughly with soap and hot water afterwards.

Prepare a space for rolling the egg rolls. Make sure to keep the wonton wrappers moist (if you roll quickly, this isn't a problem, but wonton wrappers dry out easily. I find it easier to keep a damp paper towel covering them, and have an assistant separating each wrapper from the stack as I need it). Place the wonton wrapper flat and spoon about a tablespoon of filling into the center. Shape it with your fingers into an egg-roll-shaped-log.

Take the right corner of the wonton wrapper and fold it across towards the left corner of the wonton wrapper very tightly. Do the same with the left corner, bringing it towards the right. There will be a bit of corner hanging over. Fold it back on itself so there is no wonton hanging over on either side.

Using your fingers in the center, tuck the wonton wrapper tightly into itself and roll towards the top point of the triangle. Continually check to make sure the roll is tight. Make it as tight as you can!

When you reach the end of the triangle, dip your finger in a dish of water and lightl brush the triangle tip to help seal it. You don't need much water.

There you have it: your first egg roll! Put it aside on a plate or in a shallow dish, and keep on rolling until you run out of filling or wonton wrappers. If you have leftover filling, you can use it in a stir fry or something.

Once all your egg rolls are rolled, heat 3 or 4 inches of oil in large or medium size heavy-duty sauce pan over medium high heat. When the oil is hot enough, carefully place the egg rolls into the hot oil. You'll have to work in batches. Only put as many in as you can fit in one layer. Watch the egg rolls carefully. When they reach a delightful golden brown color, they are done. Remove the cooked egg rolls to a plate lined with paper towels (to absorb the grease). Allow to cool for a few minutes before taking a test bite.

Continue with the rest of the egg rolls until they are all cooked, then take them to a party and watch them disappear!

Girls' Night Out: Pangea

Pangea
736 Bellafonte St
Pittsburgh, PA 15232
412-621-3152

Last night, the ladies and I went out on the town. Since I'm moving next week and am feeling the stress of packing, I voted we have dinner out instead of cooking. Ariel suggested we check out Pangea, a new tapas restaurant in Shadyside.

The ambience of the restaurant is incredible: soft and yellow, helping me feel very relaxed, as though I were dining outdoors during a lazy sunset. Also, though there may have been some music playing softly, I don't remember it, which means that it was at the perfect volume. I prefer to focus on the company and conversation when I'm out with the girls! The picture of the interior here is from the Pangea website, and the lighting in the photo does some justice to the lighting in the restaurant.

We each ordered a glass of wine from the menu. Pangea offers wine flights of three 2-oz. servings each, each with a theme ($12-14). I decided just to have a glass, as I'm operating under a rather tight budget. I probably should have foregone the wine completely, but I drink wine so seldom these days that I decided to splurge. The least expensive wine by the glass is $9 and ranges up to $14. I opted for a Viognier ($9), which turned out to be delicious. It was sweet, with no acidity at all, but remained uncloying with hints of honey and apricot and the classic oily mouthfeel of a Viognier.

The girls and I decided to share the Hummus tapas flight ($11), which consisted of three tasty hummuses (Gorgonzola and chive with toasted pine nuts, artichoke and feta with Kalamata olives, and Sweet Red Pepper with roasted shallot) served with warm, seasoned pita wedges. I wasn't wild about the pita wedges paired with the hummus, since the seasonings clashed with the intense flavors of two of the hummuses. However, the hummus was excellent. There weren't enough pita wedges to go around, however, and sadly, the remaining hummus was cleared from our table before we could lick the platters clean.

I ordered a Scallop Trio flight ($16), consisting of a tempura-style fried scallop, a scallop ceviche, and a seared scallop. In other words, I paid $16 for 3 scallops. While the scallop dishes were very tasty and left me wanting more (especially of the ceviche), I do have a complaint about the price for obvious reasons.

Though the restaurant claims to be a tapas restaurant, I felt that perhaps they missed the mark. Yes, tapas are generally smaller portions; but they are also supposed to be shared. The tapas flights, for the most part, consisted of three very different items following a theme (e.g., my scallop trio), and could not easily be shared without divvying up those individual items.

I have almost nothing negative to say about anything else at Pangea. I truly enjoyed my dining experience. The food was delicious, if a bit scant in amount for the price; our server was charming without being overbearing (he even brought us a complementary dish of Potatoes Lyonaisse, which was quite tasty), and didn't even raise an eyebrow when we asked to split the check four ways; and, of course, the conversation was colorful, with nary a dull moment.

However, I probably will not go back to Pangea because I know I can get even more excellent tapas and wines at Ibiza. I could have eaten (and drunk) twice as much for the price I paid at Pangea. (By the way, I have just realized I never reviewed Ibiza on my blog, though I have reviewed its sister restaurant, Mallorca; this is a situation which I must soon remedy because the whole world needs to know about Ibiza!).

So, the verdict on Pangea is really based on your mind-over-money mentality, I suppose. If your eating experience is based solely on the quality of the food and money is not a concern, give Pangea a try: you probably won't be disappointed. However, if you are value-driven and pinching your pennies, you'd be better off eating somewhere else.

Trying New Things: Scrapple

Karl and I decided to throw our worries about future heart disease to the wind this weekend and made a sumptuous breakfast of scrambled eggs, bacon, and scrapple. Originally, Karl had wanted corned beef hash, but can you believe it: not only is scrapple less expensive than corned beef hash (a 1 lb. block of scrapple at Shur-Save was $1.99, while a 14 oz. can of hash was $2.19), but it also boasts less fat and calories per serving (compare scrapple's 90 calories per serving to corned beef hash's 475!!). The fact that scrapple is pork-based was also a point in its favor, since Karl and I have been strictly limiting our beef intake for ethical reasons.
So, the scrapple won, much to my chagrin.

Wikipedia blithely describes scrapple as "typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled."


Who wants a piece?

I never thought I would try scrapple, but I suppose the liberation of summer (and Karl's contagious reckless abandon) has made me bold. After we had some bacon going in the pan, I thought I would just add a couple of 1/2 inch slices of scrapple to the pan. This turned out to be not such a great way to fry scrapple. Because the scrapple contains some grains (ours had some wheat flour and cornmeal in it), the scrapple didn't hold its shape once all those grains soaked up a bunch of bacon grease.

However, the scrapple, though it lost its square mystery-meat look, was actually quite tasty (suprise!). With the bacon grease addition, it really just tastes like extra-salty sausage gravy (country style) that you would eat with some fluffy buttermilk biscuits.

This morning before work, I tried frying up some scrapple sans bacon grease (or any type of fat, actually), and met with a similar problem: the scrapple just doesn't hold together once it's being heated. I speculate that this is because what is holding the scrapple together is the congealed fat, which doesn't stay congealed long at higher temperatures, obviously. No big deal, the scrapple still tastes great. Without the bacon grease, you can definitely taste the liver content (liver has such a distinctive taste). If I could get a less salty version of scrapple, I would call it the poor man's pâté!

Honestly, in a time of my life when I am actually attempting to eat ethically, the idea of scrapple is somewhat pleasing because the product is made of the leftovers that would otherwise be wasted. While you could say that when one eats scrapple, one is eating "offal," I think you could also say that when one eats scrapple, one is avoiding unnecessary waste. Maybe I'm being a little too optimistic, but really, try it out and see for yourself.

What To Do With Too Many Limes

Karl and I bought a ton of limes at Shur-Save in Bloomfield because they were 6 for $1. I suppose you can probably get them even cheaper if you buy them by the 5- or 10-lb bag at CostCo or some other similar store, but we don't have a membership to anything like that.

So, what to do with all these limes?

Well, I decided to keep it simple. I had contemplated trying my hand at lime curd, since lemon curd is so amazing, but I am attempting to watch it with the calories if you know what I mean. (For those of you who don't know, lemon or lime curd traditionally uses quite a few egg yolks and quite a bit of butter....and is absolutely heavenly on a scone with some clotted cream!).

But enough drooling. Instead of slaving over a hot stove making curd, I decided to make limeade.

After reading about a few techniques I discovered through various recipe search engines (check these out! They're great: FoodieView and ProjectFoodie), I decided I'd use the simple syrup method.

The benefits of creating a lime simple syrup are twofold. First, the sugar gets completely dissolved when it goes into solution as the water boils, which means no more sludge at the bottom of your glass (sad news for some, I guess?). Second, you can control how "watered down" each glass of limeade is (to accommodate for varying tastes).

I like my limeade to be much more tart than sweet, so I adapted a recipe for limeade that I saw on many sites which called for 3 cups simple syrup for every 1 cup of lime juice. I cut that ratio to 2 cups simple syrup to 1 cup of lime juice, and it turned out great! There is just no more refreshing way to cool off after a 90˚F day than by sipping on a tall, frosty glass of limeade.

Stay cool everyone!

Limeade Simple Syrup
Yields 3 cups syrup

1 cup fresh-squeezed lime juice, seeds removed (it took me about 7 limes to yield one cup of juice)
1 cup sugar
1 cup water

Place the sugar and water in a sauce pan. Bring to a boil, stirring, until the sugar dissolves completely. Pour the hot mixture into a heat-resistant container with the lime juice and stir. Allow to cool, then refrigerate.

That's it! When you are ready for a frosty glass of limeade, put a couple of of ice cubes in a tall glass and fill 3/4 of the way with the lime simple syrup. Top it off with cold water.

Alternatively, you could top off your limeade simple syrup with some sparkling water or club soda. Or add some gin, vodka, tequila, or rum for an adult twist. Use your imagination!

I Read the News, Too!

Sorry ahead of time for no visually stimulating pictures...Blogger is acting up!

Some time in the last few weeks, I stumbled across this article on my New York Times newsfeed Called "The 11 Best Foods that You Aren't Eating." The author had compiled a list of nutritious, easy to find, cheap to purchase foods that most people don't even think about keeping around the house even semi-regularly. You can go read the list for yourself for a few more days, but I will list them here also, without the explanations and suggestions for preparation given in the article:
1) Beets
2) Cabbage
3) Swiss chard
4) Cinnamon
5) Pomegranate Juice
6) Dried Plums (Prunes, but doesn't it sound better this way? Seriously)
7) Pumpkin Seeds
8) Sardines
9) Turmeric
10) Frozen Blueberries
11) Canned Pumpkin

It's a good list! I personally will not be stocking up on beets or sardines (for matters of taste) or pomegranate juice (for matters of economics).

Karl and I actually decided to grab a big ol' can of pumpkin puree at the store the other day, and have been enjoying mixing things in to see what we can come up with. The pumpkin puree we got was about 28 oz for $1.79 (ridiculous price for the store brand!), and magically had NO salt added. This is wonderful news for all people who think that unsalted canned vegetables are amazing (that would be me, by the way). I just like to control the amount of salt in my food, that's all!

So, the first time around, we just tasted the pumpkin puree alone. BLAND. I think that was when I realized that pumpkin is probably more versatile than sweet potato, though the two are used interchangeably for many things (like soups and pies). Pumpkin is almost tasteless without some help, especially unsalted, canned pumpkin puree.

So the first time we made poor man's pumpkin pie by heating up about a cup of puree in the microwave, melting some SmartBalance in it, and adding a tablespoon of brown sugar, 1/4 tsp of cinnamon, a dash of nutmeg, and a dash of allspice. It was absolutely delicious!

Tonight, we decided to piggyback off of our recent windfall of limes, and we whipped up some chili-lime pumpkin puree. This was pretty tasty, despite what I can imagine you are thinking!

I'm looking forward to some more adventures with pumpkin, which is apparently low-calorie, high-fiber, and packed to the gills (or gourds, I guess...) with vitamin A. Eat up!

Chili-Lime Pumpkin Puree
Yields two 1/2 cup servings

1 cup canned pumpkin puree (unsalted)
1/2 TBSP Smart Balance (or butter, let's be honest!)
1/2 tsp lime zest
salt and pepper, to taste
1/2 tsp chili powder
1/8 tsp cinnamon
1/2 TBSP lime juice or lime simple syrup (recipe coming shortly!)

In a microwave-safe bowl, heat up the pumpkin puree in the microwave until it's steamy. Add the rest of the ingredients and stir to incorporate. Taste a few times and add more of anything that you think it missing until you like what you taste. I kept adding chili powder, until I figured out to add cinnamon (which makes the spice pop in the absence of sugar!). I also added a bit more lime zest to make it good and limey.

This is great on a spoon, or for dipping tortilla chips or pita wedges.

Fresh Blueberry Pie

Apparently, my unconscious goal for the summer has been to make a pie per week. I indulged Karl the week before July 4th by making another strawberry rhubarb pie, then he requested that I make an apple pie for a July 4th picnic (very American, right)? Last week was the week of trying something new: blueberry pie made without opening a can of pie filling.

Blueberries were on sale at Giant Eagle for 2 pints for $5 (a pretty good deal considering that they usually run at least $4 per pint), so I figured it was a good time to experiment. I dusted off my trusty pie cookbook, 365 Great Pies You Can Bake (which was only dusty from having recently been floured for rolling out pie dough along with the rest of the kitchen table), and set to work.

I learned something about blueberry pie: blueberries, when cooked, don't taste like much. I kept wondering why the recipe called for lemon juice, lemon zest, and mace (I substituted allspice). Fresh blueberries are so delightful, but you will notice that they are not very acidic like most berries and fruits. I hypothesize that this lack of acidity is what causes the flavor of blueberries to diminish instead of increase when intense heat is applied.

I would certainly be interested to know if there is a trick to "brightening" the flavor of blueberry, or intensifying it. Usually lemon does the trick, but I honestly felt the lemon just blanketed the blueberries and hid their flavor.

Anyway, I obviously wasn't wild about the blueberry pie, because it just tasted far to lemon-y to me. Karl did not agree. I'm pretty sure that he has never met a [fruit] pie he wouldn't eat or rave about, so all's well that ends well.

Next time, I also intend to add a little more flour (I've reflected this in the recipe below) because the juices didn't quite thicken enough.

Any suggestions for my next pie?

Blueberry Pie
Yields 1 9-inch pie

Your favorite double-crust recipe
3/4 cup sugar, plus 1/2 to 1 TBSP for dusting
4 TBSP flour
1 tsp allspice
1 TBSP lemon juice
1/2 TBSP lemon zest
2 pints fresh blueberries, stems removed
2 TBSP butter, cut up in small pieces

Preheat the oven to 425˚F.

Roll out the bottom crust.

Mix the sugar, flour and allspice together. Add the lemon juice, zest, and blueberries, and gently mix (without crushing the berries) to completely coat the berries. Pour the blueberry mixture into the pie shell.

Dot the top of the blueberry mixture with the cut up butter.

Roll out the top crust. I cut mine into strips to make a lattice-top pie, but you could just cover the top if you like. If you do, remember to poke some holes in the top to vent. Sprinkle the top crust with 1/2 to 1 TBSP of sugar

Bake for 10 minutes at 425˚F, then lower the heat to 350˚F and bake for 30 minutes more.

Outer Banks Brewing Station

The Outer Banks Brewing Station
P.O. Box 2584; MilePost 8.5
Kill Devil Hills, NC 27948

Last week I had the pleasure of attending a family reunion in Nags Head, North Carolina on the Outer Banks. My dad's side of the family squeezed about 30 people into a beach house, and fun times were had by all.

I was extra excited because Karl tagged along for the first few days (and didn't break up with me after meeting the more temperamental and volatile half of my family). Since Karl was there, we of course had to explore the edible and drinkable possibilities brewing on the Outer Banks.

On recommendation from Gene (our favorite Church Brew Works bartender), we sought out the Outer Banks Brewing Station (on the sly, of course: my family is a bunch of teetotalers!), a brew pub at milepost 8.5 on the main highway (Croatan, or the Bypass, or "The Big Road"). When I asked my former missionary grandmother, who lives on the Outer Banks, for directions, she looked horrified, and said, "You're going there? But that's a joint!"

Oh well. We promised her we'd stay away from the bar, which seemed to satisfy her.

The Brewing Station resembles a church more than a pub (on the outside). It's a large white building with architectural aspects that suggest a nautical theme. The coolest part about the pub is that they have a windmill! I read on a blog somewhere (I'm sorry I lost the link!) that the windmill doesn't actually power the Brewing Station, but they sell the electricity it generates to the main grid and thereby receive a credit on their electricity bills. An ad we saw in one of the travel mags touted the Outer Banks Brewing Station as America's first wind-powered brew pub, which is a little misleading, but I think that this is a step in the right direction!

After being seated in the dining area (well away from the bar, Grandma!), Karl and I split a bowl of mediocre crab bisque ($5.99). Besides containing far too little crab meat, the bisque tasted cheesy. Crab bisque should have no cheese, or at least shouldn't taste like nacho sauce! It should be creamy and silky, with nice lumps of crab floating just below the surface. That bisque made me long for the she-crab soup at Soby's in Greenville, SC.

The fish (flounder) and chips ($8.99)were much more delightful, and there was plenty for Karl and me to split the lunch entrée and be stuffed. I am of the opinion that it is difficult to mess up fish and chips, but Karl has apparently had some bad experiences. The OBX Brewing Station pulled through well enough to satisfy Karl's tastes (and mine!). The batter wasn't too heavy, and we got about 5 good-sized pieces of flounder. The wedge fries were perfect: crispy and flavorful on the outside with pillows of soft potato on the inside. The fish also came with a delicious remoulade on the side.

Of course we tried the beer, too! Before ordering any pints, we ordered a tasting flight of four 5 oz. servings of their current selections ($6): Ölsch, Old Knucklehead Nut Brown Ale, Shipwreck Stout, and one that I cannot currently remember. I'll have to update when I do. The Ölsch was pretty plain. If you like light beers, go for the Ölsch. The Nut Brown Ale, on the other hand, was insane: I could appreciate what an interesting and well-crafted beer it was, but I still didn't like it. I took two or three sips and could not figure out why I didn't like it, but there it was! It is unlike any brown ale I have ever tasted. It has a strange roasted cereal taste that is juxtaposed by resiny hops. It makes a very, very strange and great beer that I, nevertheless, could not bring myself to enjoy.

The winner for me is the Shipwreck Stout. It definitely made the trip worthwhile: it's one of the tastiest and smoothest stouts I have ever had the pleasure of imbibing. The description on the menu is fairly apt: "Fat and chewy oatmeal stout with a sweet silky finish." I'm not sure that it's chewy, but it is a full-bodied beer that ends up feeling incredibly light and, yes, silky by the time you swallow. So well balanced! It's chocolate-y and slightly sweet, but not to the point of being a dessert beer. One of the things that often turns me off about stouts is that I have difficulty finishing even one pint because they are so heavy. The Shipwreck Stout is light enough that you can eat a meal and have your beer without risking explosion of the innards. It is absolutely worth the trip to the Outer Banks Brewing Station just to try the stout.

Karl also tried a pint of the Hefeweizen, which was alright. The waitress served it in a very tall hefeweizen glass with a slice of orange for garnish. Though the presentation was lovely, the beer had a little TOO strong of a banana flavor for my tastes. If you want the best brew pub hefeweizen, you should try the Church Brew Works' Heavenly Hefeweizen: I swear that it is like drinking a refreshing banana split (pineapple, strawberries, and nuts included) in a glass.