Tubesday Dinner: Rutabaga

Mention Norway and Karl is automatically interested. His father is a Norwegian immigrant, after all, and Karl is very proud of his Norwegian heritage. So, when Sara suggested a traditional Norwegian dish called rotmos prepared with rutabaga, potatoes and carrots for our Tubesday Dinner, we decided to take it upon ourselves to prep that dish.

Rutabaga is a root vegetable that is a cross between turnips and cabbage. We bought two hefty ones at $0.99/lb, which is about what you would pay for loose potatoes, so it's a nice, economical change from what we are used to eating. The skin is a ruddy brown and purple, but was coated with what appeared to be wax. I'm not sure if that is applied to preserve the rutabaga and prevent bruising during transport, but the wax didn't seem to be natural. In any case, it came right off during peeling. The skin peeled easily with a regular vegetable peeler, just like a turnip.



The flesh of a raw rutabaga is white, like a turnip or potato, but interestingly, when we had roasted it, the flesh turned a lovely pale-orange color. It certainly made for beautiful presentation.

I highly recommend the rotmos dish. It's quite easy to prepare, and you could boil the veggies if you don't feel like waiting an hour for them to roast.

Rotmos

2 rutabaga, peeled and chopped into 1" cubes
3 or 4 red-skinned potatoes, scrubbed and chopped into 1" cubes
2 or 3 large carrots, chopped into 1" cubes
canola oil
salt and pepper
4 TBSP butter, unsalted
1/2 cup milk or cream

Preheat oven to 350˚F.

Toss the cubed rutabaga, potatoes, and carrots in oil to lightly coat. Spread out in a single layer on a baking sheet or two and sprinkle with a generous amount of salt and pepper. Roast in the oven for an hour, or until the veggies are easily pierced with a fork. Cover with aluminum foil halfway through to speed up the process a little.

Place the vegetables in a food processor with the butter and pulse until coarsely mashed. Then, with food processor on, stream in milk slowly until it becomes a thick puree. Do this in batches if necessary.

If you don't have a food processor, just use a potato masher, hand mixer, or a serving fork.

Serve hot.

Tubesday Dinner: Yuca (Cassava)

My sister and boyfriend decided Sunday that we'd all collaborate on a tuber-themed dinner Tuesday. My sister affectionately dubbed the evening "Tubesday" dinner, and the goal was to test-drive unfamiliar root-vegetables that we often see in the grocery store. The dinner was a fabulous success, and I intend to post an entry about each tasty dish we created.

This post features yuca, or cassava, a delicious root with a thick, brown skin and white, juicy flesh.

My sister prepared a surprisingly simple and delightful dish of Jamaican origin called "bammy" using a quick blurb on Wikipedia describing it. They turned out really tasty, reminding me of the texture of a fish cake.

I highly recommend this dish for a change of pace. It probably takes about 20 minutes start to finish to complete. Serve with a salad of leafy greens and you have yourself a 30 minute meal to rival any of Rachael Ray's!

Sara's Bammy
Serves 3 or 4

1 large yuca root
salt
canola oil
coconut milk

Using a knife or a heavy-duty vegetable peeler, peel all the brown skin from the yuca root. Grate the entire root (you can use a box grater or the food processor. I don't think it matters how fine the grate is). Sprinkle a generous amount of salt on the grated yuca and let sit for a few minutes (this will help leech out some of the moisture),

Take the grated yuca and squeeze out as much moisture as possible using your hands. Spread the squeezed, grated yuca on a baking sheet and allow to dry for about 15 minutes.

Form 3 or 4 flat patties with the grated yuca. They will seem like they will fall apart, but do the best you can. They'll hold together once you get them in the frying pan.

Over medium-high heat, heat enough oil in a skillet to cover the bottom (it doesn't have to be deep). Once the oil is hot, fry the yuca patties for about 1 minute per side. Remove them from the pan (keep the heat on), and dip them in coconut milk. Return them to the frying pan and fry for another 1 or 2 minutes per side.

Serve immediately.

Curried Cauliflower Risotto

I made up another recipe! It seems like most of my creations include curry used in unconventional dishes. This may be a result of looking for excuses to use my awesome Penzey's Sweet Curry Powder. It is the most flavorful curry powder I have come across (although, I haven't tried grinding and mixing my own yet).

Last night, I wanted risotto. I also had a half a head of cauliflower left over in the fridge that needed to be cooked before it started to rot. So I decided to steam that, and make the risotto. Then I had the brilliant idea to put the cauliflower in the risotto, so I commandeered a few half-cooked spears of cauliflower and sauteed them with some vidalia onion before tossing in the Arborio rice. And then, of course, I decided to add the curry powder.

Yum!! Sometimes, spontaneous creations turn out great, and this time, everything worked together really well. I might try a garam masala version next time.

Curried Cauliflower Risotto

1 cup to 1 1/2 cups of cauliflower spears, cut to 1-inch pieces
3 TBSP butter, divided
3 TBSP Vidalia onion, chopped finely
salt and pepper
1 1/2 TBSP sweet curry powder
3 1/2 to 5 cups low-sodium chicken broth
1 cup Arborio rice
1/3 cup white wine, preferably dry
1/4 cup grated parmesan/romano cheese blend

Steam the cauliflower in a small pot for about 3 minutes. Do not cook completely. Meanwhile, in a large skillet (at least 12 inches), heat 2 TBSP of butter over medium high heat. When it starts to froth, add the onion and the half-steamed cauliflower and sauté for 3 minutes. Add the curry powder and stir well to coat the onion and cauliflower. Sauté for 2 more minutes.

Meanwhile, bring the chicken broth to a bare simmer in a small saucepan. Once it reaches the boiling point, reduce the heat to medium-low.

Reduce the heat under the skillet to medium, then add the rice to the cauliflower and onion mixture. Stir around for a minute to toast the rice. Then add the wine. Stir occasionally, until all the liquid has been absorbed by the rice. Add 3/4 cup of the hot chicken broth to the rice, and, stir occasionally until all the liquid has been absorbed. Continue adding liquid in 1/2 cup to 3/4 cup amounts, waiting each time until the liquid has been completely absorbed before adding more. This should take about 20 minutes. Taste the rice to see if it is tender enough. When the rice is tender, but still retains a slightly chewy texture, stop adding liquid and turn off the heat.

Stir in 1 TBSP of butter and the cheese blend. Serve immediately, with extra grated cheese for garnish.

Baking Frenzy: Lemon Meringue Pie

Thanks for coming back! I know I haven't updated in a few weeks, thanks to law school finals taking over my life, but I never stopped baking! For one thing, I had to finish up the last two installments of the auction's "Month of Pie" lot for the winning bidder. His last two pie choices were cherry and lemon meringue.

I never liked lemon meringue pie growing up. I think the texture of meringue didn't sit well with my untrained palate, and the lemon pudding part was never very lemony. I now know that my mother used a mix for the pudding, and after last week's hugely successful first attempt of my own at making one, I also know that making your own filling from scratch makes an unbeatable lemon meringue pie.

I dug up a recipe from a FoodieView search for lemon meringue pie, and I actually followed it to the letter for once, unless you count doubling it so I could have a "control" pie. I'm not sure what the ginger snaps really added to the final product, so this weekend, when I bake another pie for my mom, I might leave them out.

My favorite part of the process was making the lemon filling. When you're cooking the solution of water, sugar, cornstarch and salt on the stovetop, it's a milky white soupy liquid right up until it starts to boil. Then it magically transforms into a clear, thick gelatin. If you are using a nonstick saucepan, I highly recommend that you have a good silicon or heat-resistant whisk that is not flimsy. It needs to be able to stir a thick solution. I actually had to switch to my steel whisk after the solution thickened, which is definitely a no-no with nonstick cookware!

One final tip: squeeze your own lemon juice! One lemon should do it, and, really, you need the zest from that lemon or your lemon meringue pie will fall flat (and I am not talking about the meringue). My favorite juicer for citrus is one of these gadgets. They're about $12 on Amazon.com, but I have seen them pretty cheap in other kitchen stores. They make juicing lemons MUCH easier than spraining your wrists on the old fashioned kind.

For tips on how to make a meringue successfully, check out this helpful website at WhatsCookingAmerica.net. Granted, the following recipe creates a much heavier, denser meringue due to the extra sugar and vanilla extract, so don't expect it to be a mile high...but it will taste amazing if you follow the instructions!

Lemon Meringue Pie
Yields 1 9-inch pie

Use your favorite pie crust recipe and pre-bake in a 9-inch pie pan. To blind-bake, line the top of the crust with parchment paper and fill shallowly with dried beans or baking beads. Allow to cool while you make the filling and meringue.

Filling:
1 1/2 cups sugar
6 TBSP cornstarch
1/4 tsp salt
1 1/2 cups cold water
4 large egg yolks
1 TBSP lemon zest (one lemon)
2 TBSP unsalted butter
1/4 cup lemon juice (one lemon)
3 ginger snaps, finely crushed

Meringue:
1/3 cup sugar
8 tsp confectioner's sugar
4 large egg whites, at room temperature
1/2 tsp cream of tartar
1/2 tsp vanilla extract

Sprinkle the crushed ginger snap cookies evenly across the bottom of the pie crust.

Preheat the oven to 400˚F.

In a medium sauce pan over medium heat, stir the sugar, cornstarch, and salt. Whisk in the cold water. Bring the mixture to a boil (increase the heat to medium high if necessary), whisking almost constantly. This should take about 5-8 minutes. Once the mixture comes to a boil, lower the heat to medium low and allow to cook for another minute, stirring occasionally.

Meanwhile, in a small bowl, whisk the egg yolks well. Add a small amount of the hot sugar solution to the egg yolks while whisking. Repeat several times (this helps to temper the egg yolks so they won't scramble). Slowly pour the egg yolk mixture into the saucepan, whisking to combine. It is important not to overmix at this point, so cook about another minute while stirring slowly, then remove from the heat.

Using a wooden spoon, stir in the lemon zest and the butter. When the butter has melted, stir in the lemon juice until just combined. Pour the mixture into the pie crust shell.

While the mixture is still hot, quickly make the meringue. Mix the sugar and confectioner's sugar in a small bowl. In a large stainless steel bowl, use a hand mixer to beat the egg whites on medium speed until they are frothy. Continue beating and add the cream of tartar, then increase the speed to medium high. Beat until the egg whites form firm peaks but still appear shiny and wet. Then gradually (while continuing to beat), add the sugar mixture a tablespoon at a time over the course of 1 minute. I find it helpful to have someone help me at this point so I don't lose control of the bowl or the mixer. After the sugar is completely incorporated, add the vanilla. Beat for 30 seconds to 1 minute longer, until the whites are thick and glossy and form firm peaks. Do not overbeat!

Use a large spoon to drop the meringue in mounds around the edge of the lemon filling, then fill in the center. Use the back of your spoon to spread the meringue around. Make sure the meringue is spread out completely to the edges of the crust so that it forms a complete seal (this will help prevent weeping). Do not allow any part of the pie to be uncovered.

I also recommend using the back of the spoon to form decorative little peaks (or spikes) with the meringue. This not only creates the classic presentation of lemon meringue pie, but serves the useful purpose of indicating when your meringue is perfectly cooked (the peaks bake faster than the rest, so they turn brown more quickly).

Immediately place the pie into the oven for 6-8 minutes, or until the peaks are turning golden brown.

Cool completely before serving. I also recommend keeping the pie in a draft-free, somewhat warm area (above 65˚F), since cold air can cause your meringue to flatten out.

DO NOT REFRIGERATE! Refrigeration is death to meringue. Instead, eat your pie within two days, and you won't have to worry about spoiling.

Baking Frenzy: Pecan Pie

Recently, I donated a baked goods lot to an auction for my law school's public interest law organization. The auction is annually a huge success, and I thought it would be fun to use my skill to help a good cause (and also to give me an excuse to bake more!). Well, my "Month of Pie" was sold for $100! Pretty exciting, but it put me under a lot of pressure to perform. The lot included 4 pies of the winner's choosing, one per week for the month of April.

This week, the second, a pecan pie was requested. I have never made a pecan pie, and I actually couldn't recall ever having eaten one. So I trolled through a bunch of recipes on the internet, read a ton of reviews, and finally selected "Old-Fashioned Pecan Pie", as originally printed in the November 1997 issue of Bon Appétit.

I did make a few changes to the recipe, which are reflected below, since many of the reviews had made comments as to the crust, the insufficient amount of filling, the way-too-long baking time, etc. I made two pies so I could have a control (in case they turned out gross...I wouldn't want to give a bad pie to the auction winner!)...and so Karl and I could eat some pie!

The pie is really quite nice, although I found it really sweet. I think next time I would like to experiment with cutting back on the sugar, and possibly adding some spice (cinnamon or clove). I'd also like to try using molasses, which is probably a more traditional ingredient than corn syrup.

Old-Fashioned Pecan Pie
Yield: 2 9-inch pies

For Two Crusts:
2 1/2 cups all-purpose flour
1/2 tsp salt
3/4 cup vegetable shortening
4-7 TBSP ice cold water

For Filling:
2 cups chopped pecans
2 cups sugar
6 extra large eggs
1/2 cup light corn syrup
1/2 cup honey
1 1/2 TBSP bourbon
6 TBSP unsalted butter, melted
4 tsp vanilla extract
3/4 to 1 cup pecan halves

Preheat oven to 350˚F. Arrange the chopped pecans (not the pecan halves) in a single layer on a cookie sheet, and toast in the oven for 8 or 9 minutes. Be careful not to burn them...if you start to smell roasting nuts before time is up, they are done! Set aside to cool.

To make the crust, sift the flour and salt into a bowl. Using a pastry blender or two knives, cut the shortening into the flour mixture until it is the consistency of cornmeal. Add the water 1 TBSP at a time, using a fork to toss the flour mixture. Only add enough water for the dough to form and stick together. Form the dough into a ball, and cut it in half. Wrap each half in plastic wrap and place it in the freezer until ready to roll out.

To make the filling, mix the sugar, eggs, corn syrup, honey, bourbon, butter, and vanilla extract with a whisk until combined. Make sure the melted butter is not too hot, or the eggs might scramble. Add the toasted chopped pecans to the mixture. Set aside.

Take the crust out of the freezer and, on a lightly floured surface, roll out each half ball into a 12-inch diameter circle. Transfer to pie plates and crimp the crusts decoratively. Give the filling a good last mix, then pour half into each pie crust.

Use the pecan halves to decorate the top of the pie. Gently place them, flat side down, on the top of the pie (they should float). Cover as much of the surface of the pies as you would like.

Bake the pies at 350˚F for about 50 minutes, or until filling is mostly set and only wobbles a little bit when you gently shake the pan. At about 40 minutes, loosely cover the pies with aluminum foil to prevent the crust and pecans from burning. Take out of the oven and cool completely before serving or refrigerating. Garnish with a dollop of freshly whipped cream!

A Mean Mess o' Trout

"What do you feel like having for dinner tonight?" I asked. "Fish," he said. "But not salmon. Or tilapia."

So, I went to the store and decided that trout was the way to go. I purchased some nice looking boneless fillets (with the skin still on), about a pound. I also purchased some panko bread crumbs, which I have heard so much about but never actually used. Panko bread crumbs are made from crustless bread, which for some reason gives them this awesome crispy texture when fried.

Before I made the trout (which were sure to cook up fast), I boiled some red potatoes, drained them, then added some chopped and sautéed fresh herbs (parsley and basil), garlic and onion, and butter and milk. Then I mashed the heck out of them before stirring in a little shredded parmesan cheese. Then I steamed some broccoli.

Now for the trout (which turned out gorgeous and more delicious than I could have ever hoped for!). Simplicity always seems to work out for me (although, to be honest, so does complexity!). If you've never had trout, you should definitely give it a try. It's one of the less expensive fish you can purchase these days, and it also makes for beautiful presentation. Oh, and don't bother skinning those fillets: the trout's skin is so thin you won't even know it's there if you don't look!

Carly's Mean Mess o' Trout

1 lb. boneless trout fillets
canola oil
flour, for dredging
1 egg
1/3 cup milk
1 cup panko bread crumbs
lemon wedges

Preheat the oven to 375˚F (let it heat up completely before you start frying).

Heat about 1/8 inch of oil in a large skillet over medium high heat.

Make an egg wash by lightly whisking the milk and egg. Rinse the fillets under cool water, then pat dry with a paper towel. Dredge fillets in flour, then coat completely in egg wash. Dip in panko bread crumbs to coat completely on both sides.

Place fillets, skin-side up in hot oil. Fry about 1 1/2 minutes, then turn over. Fry for about another 2 minutes (until coating is turning golden brown), then remove fillets from skillet and place in a shallow baking dish. Immediately put them into the oven and bake for about 4 more minutes.

Serve immediately, with a squeeze of lemon.

Baking Frenzy: Pizza

This weekend, I made two more loaves of that fantastic Cinnamon Raisin Bread: one for my parents, and one for Karl. It really is an incredible bread!

In addition, I treated my parents to a hot meal Saturday night, the day of the week that dinner in their house consists of leftovers or hot dogs. So, I decided to make them pizza. And since I'm on a baking kick, nothing but a home-made pizza crust would do!

I found a simple recipe on Food Network's website. I didn't use a food processor to make the dough as the recipe mandates: why make an extra mess? I also ignored the fancy-schmancy toppings it suggested. I am in the throes of spring right now, and I'm so excited that I can get some yummy fresh vegetables! I wanted to take advantage of that, so I picked up some crimini mushrooms, baby spinach, a red bell pepper (on sale at Giant Eagle for $1.99/lb! Are you kidding me?), fresh basil, and some tomatoes. So exciting.

I was lazy and bought pizza sauce, though. My sauces never seem to turn out right: always a little bitter. I'll have to see what I can do for next time.

The pizzas turned out great! The crust was soft on the inside and chewy/crisp on the outside. I made two, one with the mushrooms, spinach and bell pepper, and one with tomato & basil (the bomb!). Topped with lots of shredded mozzarella, they were a delight that cannot be gotten from delivery pizza.

A sure sign of success: my dad complimented me, despite the lack of greasy pepperoni or sausage.

Pizza Dough

¼ cup warm water (about 110˚F)
1 envelope active dry yeast
1 tsp sugar
4 cups bread flour
½ tsp salt
1 ¼ cups cold water
1 TBSP olive oil
Yellow cornmeal, for sprinkling the baking sheet

In a small bowl, mix warm water, yeast, and sugar. Stir with a whisk or a fork to combine. In a large bowl, stir flour and salt with a wire whisk. Add the yeast mixture, cold water, and oil. Mix with a firm spatula or wooden spoon until a ball is formed. Be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes, then place dough in oiled bowl. Cover with a towel, and allow to rise at room temperature for about 1 hour.

Punch dough down, then let rise another 30 minutes.

Preheat oven to 500˚F.

Take dough out of bowl. Divide into 2 even balls. On a lightly floured surface, form two 10 to 14-inch pizza crusts. Place the crusts on pizza stones dusted with cornmeal. Place toppings on the crusts, then place the pizzas in the oven. They can be done separately if you only have one pizza stone. Bake until golden and cheese (if used) is bubbly, about 10 minutes.

Baking Frenzy: Cinnamon Raisin Bread

I think baking bread might be my calling. At least, it's my current obsession. There is something magical about the smell of yeast and getting my hands in the dough during the kneading process, and the heavenly scent of bread baking that really soothes and detoxifies me. This is a very good thing for my stress levels, but maybe not so much for my time management.

Karl bought me a 9x5 inch non-stick loaf pan in exchange for my promise to bake him some delicious breads. I started off with one of his favorites: cinnamon raisin bread. Why should he pay for a mediocre loaf of sugar-fied Pepperidge Farms cinnamon raisin bread when I can lovingly craft a delicious, hearty loaf from scratch?, I thought to myself.

I found this recipe through Project Foodie, a recipe search engine. There were a few changes I had to make to the recipe. For one, it called for way too much milk. I cut it down to 1 cup (instead of 1 cup plus 2 TBSP) and still needed to add about 3/4 cup more flour because the dough was too wet. I also added more raisins than the recipe called for, and used canola oil instead of cooking spray (which can be difficult to remove from nonstick cookware).

The bread turned out gorgeous: it's heavier than it looks, and dense, but somehow it is also light in texture. It makes great toast, and promises to hold up for the better part of a week (if it lasts that long!). I highly recommend it!

Miller’s Cinnamon Raisin Bread
Yields 1 loaf

1 cup raisins
1 cup 1% low-fat milk
2 ½ TBSP unsalted butter
3-to-4 cups bread flour, divided
¼ cup packed brown sugar
1 TBSP ground cinnamon
¾ tsp salt
1 package dry yeast (about 2 1/4 teaspoons)
2 large eggs, lightly beaten
canola oil

Place raisins in a small saucepan, and cover with water. Bring to a boil, then remove from heat. Cover and let stand 15 minutes. Drain well.

Heat milk over low heat in a small, heavy saucepan to between 100°F and 110°F. Remove from heat. Add butter to pan, and stir until butter melts.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 ¾ cups flour, brown sugar, cinnamon, ¾ tsp salt, and yeast in a large bowl, stirring with a whisk. Add the warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add more flour, ¼ cup at a time, if necessary (you don’t want the dough to be very wet). Add raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 TBSP at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated lightly coated with canola oil, turning to coat top. Cover loosely with a towel and let rise in a warm place (85°), free from drafts. I like to put the bowl on top of the stove and turn the oven on to about 200˚F, since my apartment is not that warm. Allow the dough to rise 1 hour or until doubled in size. To test if dough is ready, gently press two fingers into dough. If indentation remains, dough has risen enough. Punch dough down, then fold the sides into the center. Cover and let rest 5 minutes.

Roll dough into a 14x7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place roll, seam side down, in a 9x5-inch loaf pan lightly coated with canola oil. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°F.

Bake at 350°F for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan and cool on a wire rack.

Spaghetti with Curry Sauce

Last night, I created a delicious pasta sauce. This is big news, since I usually stick to other people's recipes. However, as I had a limited variety of ingredients to choose from, I had to be a little creative. It was pretty fun! Now I can start collecting recipes for a book (some day...).

Next time, I think I'll try adding something spicy to give it a kick, or maybe I'll use a little bit of white wine for some acidity. I was also thinking some fresh mint leaves thrown in at the end would be tasty!

Spaghetti with Curry Sauce
Serves 3 or 4

8-12 oz. thin spaghetti
3 quarts water
2 cloves shallots, minced
2 cloves garlic, minced
4 TBSP unsalted butter, divided
1 TBSP extra virgin olive oil
2 TBSP flour
1 TBSP curry powder (sweet)
1 1/4 cups vegetable broth
salt and pepper, to taste
1 1/2 TBSP plain greek-style yogurt
3 TBSP fresh flat-leaf parsley, chopped

Boil the 3 quarts of water in a large pot. Salt the water generously. Once boiling, put the pasta in, and cook for 6 or 7 minutes, until pasta is al dente. Drain the pasta (but let it stay a little wet).

Meanwhile, heat a large skillet over medium heat. Melt 2 TBSP butter and 1 TBSP extra virgin olive oil, and saute shallots until soft (4 or 5 minutes). Add the garlic and the curry powder, and saute for another 2 minutes. Do not allow garlic to burn (turn the heat down if you have to).

Add 2 TBSP butter to skillet. After it has melted, whisk in 2 TBSP of flour. Allow to cook for 2 or 3 minutes, whisking continually. Slowly whisk in the vegetable broth. After broth is fully incorporated, allow to simmer for 3 to 5 minutes, stirring once in a while. Salt and pepper to taste. Remove from heat. Whisk in the yogurt and parsley until fully incorporated.

Toss the spaghetti in the sauce in the skillet. Serve immediately.

Philadelphia: Tria

123 S 18th St
Philadelphia, PA 19103
Phone: (215) 972-8742

Sorry I haven't updated in a while: I've been on Spring Break! But you can expect a steady stream of "in retrospect" reviews. I'll try to limit myself to comestibles and potables, since I had so many fun experiences in two short days visiting my brother in Philadelphia that I'm not sure I'll be able to restrain myself from giving a detailed play-by-play otherwise.

Even before my sister and I had arrived in Philadelphia, plans were afoot to go at least once to Tria, which is basically my idea of heaven. Tria is a sophisticated little bar that offers wines, cheeses, and beers (and some food, too). But not just any wines, beers, and cheeses! Tria prides itself on offering the off-the-beaten path experience, and at very fair prices, I am happy to say.

I loved the atmosphere. If you go to their website, they have a lovely photo that really captures it. Smooth lines but not a lot of space: it feels like what I think a "European" wine bar would be like (I haven't had the pleasure of that experience yet). It's pleasantly cramped in both the bar and table areas, which somehow just makes the whole experience more charming.

We went on a Sunday evening (in order to take advantage of their "Sunday School" half-off special, featuring a Greek red wine ($5.50/glass), a Gorgonzola ($3 for 3 oz.), and a Victory Brewing Co. beer (though I can't recall the name of it) ($2.50)). The lighting was a little dim, but not too dark so as to make it difficult to appreciate the color of our beverages (color is important in wine and beer!).

It took me about 15 minutes to finish perusing the menu for what I wanted. We opted not to try the Sunday School specials, at least not right away. The Greek red wine ran out, sadly, so the special changed to a Carmenere, which I tried later on. We tried so many wonderful wines, cheeses and beers (for under $100 between the four of us, not including tip!). Unfortunately, I didn't take notes while there, so I'm not going to try to recall all the beautiful things I smelled and tasted. But seriously, you have to visit this place to believe it! Below are a few of the things I remember trying; the menu changes often, so some of the things I had are no longer available online for me to refresh my memory!

I only wish that I could remember what the red wine from Cahors, France, was that Jeremy ordered: that wine was so perfect! I miss it.

One last note: Tria serves each 5 oz. serving of wine in simple, classic crystal Bordeaux-style stemware. Thank you for caring about the swirling and the sniffing, Tria!!!

Things I remember trying (and loving!):
1. Chinon Les Graves Gasnier (2006) from the Loire Valley, France [Cabernet Franc]: $8.50

2. Viogner, Renwood (2005) from Lodi, California [Viogner]: $7.50/glass

3. Tete De Moine (Cow cheese from Switzerland): $6 for 3 oz., served shaved (and shaped into a carnation!!) with hot pepper jelly

4. Cashel Blue (Cow cheese from County Tipperary, Ireland): $7 for 3 oz. served with chocolate pate

5. Allagash White (Belgian style wheat beer from Portland, Maine) $5 for 16 oz. draft

6. Reed’s Spiced Apple Ginger Brew: $2.50/bottle

Pittsburgh Fare : Church Brew Works

The Church Brew Works
3525 Liberty Ave
Pittsburgh PA 15201
Phone: 412.688.8200

I will not attempt to review everything I've ever consumed at the Church Brew Works: Karl and I are actually considered regulars there (i.e., the bartenders know us by name). Since Karl lives about a block away, several times a week, we will go there to share a pitcher of the beer brewed on site. And yes, this is a brewery and restaurant set up in a church. The atmosphere this creates is truly unique. Add the fact that the food and beer are generally a cut above what you'd expect from a bar and restaurant and you've got a winning combination!

When you walk in through the imposing double doors, the bar is on the left and the two dining sections are divided by an aisle (that used to divide the two rows of pews). This division is utilized to divide the two "sections" of the restaurant. The area near the bar boasts a "Pub Menu" and the other side is the "Dinner Menu." If you want the famous pizza, you have to sit on the bar side (although, I'm sure the servers would make an exception if you requested it). Karl and I have eaten dinner at the CBW, and unless you're out for a special occasion, on a student budget, I do not recommend it (it's pretty pricey!).

But I don't want to talk about that. Last night, Karl and I finally managed to get our hands on some of that pizza. The last time we ordered it, we were told we would have to wait an hour (it was a busy night!). Gene, our favorite bartender at the CBW, informed us that they can only fit a maximum of 5 pizzas in their wood-fired brick oven at one time, so it tends to get backed up on weekends. So, we decided to wait for another time.

Last night, we ordered the Garden Plum Tomato Pizza ($13), with plum tomatoes, fresh basil, garlic, olive oil, and just the right amount of mozzarella cheese. The key to any pizza is the crust. The toppings are hard to ruin (although, it has been done), but if the crust is bad, the whole pizza suffers. The Church Brew Works makes a great pizza. Because it is baked in a hardwood-fired brick oven, the crust is the perfect texture: lightly crisped on the outside, and tender on the inside. Pizza crust should never be tough and chewy. The pizzas are also a nice, generous size (I think cut into 8 or 10 large slices). They are certainly large enough to feed up to 4 people, but Karl and I managed to put the whole thing away by ourselves (I blame it on the beer! I always get hungrier when I drink beer).

Because you can't go to the CBW without ordering beer (and really, pizza and beer is a classic combination!), Karl and I indulged in a pitcher of the Millennium Trippel ($15, 9% ABV). I don't tend to be the biggest fan of Belgian-style beers, but this Trippel is one of my favorite beers that the CBW brewmaster has created. I'm not kidding when I say it tastes just like banana cream pie! Even if you don't get the smooth, creamy texture that makes it taste pie-like to me, you will not be able to deny the banana flavor. One of the reasons this Belgian-style beer is more palatable to me is that the sweetness is balanced by a subtle acidity balanced with the creamy texture. I felt that this beer paired surprisingly well with the pizza for that reason as well.

CBW pizza gets an A+ in my book! I think next time, I want to try the intriguing "Pittsburgh Pierogie Pizza, topped with potato puree, sautéed onions, garlic, and cheddar cheese ($13.50). But if you want your pizza in a timely fashion, don't go on a busy night (e.g., Friday or Saturday!).

Baking Frenzy: Cinnamon Pecan Cheesecake Bars

While shopping in the Strip District of Pittsburgh, Karl and I stopped in Penzey's Spices to ogle (and smell!) the myriad spice offerings. While there, Karl bought me a jar of their Sweet Curry Powder (thank you!), and I picked up a copy of their free catalog, which contained a few recipes. One of the recipes in the circular was for Cinnamon Pecan Cheesecake Bars. I had some leftover pecans from making Banana Nut Bread a couple of weeks ago, so I decided to give it a try. Besides, how can you go wrong with a cheesecake bar with a shortbread base?

YUM! That's all I have to say, really. I may eventually adapt this for a full cheesecake recipe. It literally tastes like a cinnamon roll cheesecake. Added bonus: you can use Neufschatel instead of cream cheese to at least pretend its not that bad for you!

Cinnamon Pecan Cheesecake Bars

Crumble Topping:
1/3 cup flour
1/4 cup sugar
1/2 tsp cinnamon
2 TBSP butter
3/4 tsp vanilla extract
1/3 cup pecans, chopped

Shortbread Base:
1/2 cup butter, room temperature
1/4 cup sugar
1 egg
1 1/4 cup flour
1/8 tsp salt

Filling:
2 8-oz. blocks Neufschatel (light cream cheese), softened to room temperature
2/3 cup sugar
2 eggs

Preheat oven to 350˚ F.

To make the crumble topping, mix the flour, sugar and cinnamon. Using your hands, cut the flour mixture into the butter until crumbly. Mix in the vanilla extract and the pecans. Set aside.

Next, make the bar base. Beat the sugar and butter together with an electric hand mixer until fluffy. Beat in the egg. Gently mix in the flour and the salt. Grease a 9x13 inch glass baking pan, and press the shortbread mixture into the bottom. Bake in the 350˚F oven for about 15 minutes. While it's baking, make the filling.

Beat the Neufschatel with sugar until creamy. Then beat in the eggs until smooth. Pour over the baked bar base. Sprinkle the crumble topping over the filling, then put in the oven for another 25 minutes. Turn off the oven, and leave the oven door open with the bars inside for about 15 minutes, then remove, cover, and chill in the refrigerator for at least two hours before serving.

Use a sharp knife to cut into squares (or just eat it voraciously out of the pan with a spoon!).

Saint Clair 2006 Vicar's Choice Sauvignon Blanc

Saint Clair 2006 Vicar's Choice Sauvignon Blanc
Marlborough, New Zealand
Winemaker: Matt Thomson
Price: $13.99

New Zealand Sauvignon Blancs are considered some of the best in the world right now, so I decided to put that reputation to the test. I bought the Saint Clair Vicar's Choice 2006 vintage, produced in the famed Marlborough Region, the region attributed with starting the New Zealand wine industry in the 1970s.

The power happened to be out in my apartment that day, so I couldn't really chill the wine (the refrigerator had warmed up too much). Since white wines are traditionally served chilled, this could have proved to be disastrous. However, the situation turned out to be an unexpected boon. Gary Vaynerchuk is always saying that drinking any wine chilled makes it more difficult to taste everything it has to offer (and also hides the flaws), and I think I am starting to come around to that. At room-temperature, this wine was bursting with complexity of flavors, while the next day, when I had it chilled, it seemed uninteresting and rather common.

The color of this wine is about average for Sauvignon Blanc: a pale, delicate yellow. On the nose, the characteristic grapefruit is very strong, but there are also hints of dill and more tropical fruits, like mango perhaps. The mouthfeel is really quite lovely, with a nice, clean acidity balanced with a hint of sweetness. On the midpalate, there is a really clean burst of lemon or tangerine rind, and the finish is bright and clean. This is a super refreshing wine, even warm!

On a side note, this bottle (like most bottles from New Zealand and Australia) is sealed with a screw cap instead of a cork. I found this very interesting Wikipedia article about cork alternatives that talks about the various benefits and disadvantages of cork and the alternative sealing devices. Check it out!

Pittsburgh Coffee Crawl: Oh Yeah! Part III

Yes, I know, this is the third time I'm reviewing Oh Yeah! But I've gotten different ice cream every time I've gone. And it's good every time! So I've just gotta tell you about it!

Last night, not many of the crew made it out for coffee, but Lauren and Ruchi needed to nail down details of Oh Yeah!'s donations to the Pittsburgh Legal Income Sharing Foundation's annual Auction fundraiser. Oh Yeah! is donating a bunch of artwork and several tubs of their delicious ice cream to be scooped out for auction patrons. So awesome!! I'll be one of the lovely handmaidens distributing that delicious treat.

So, last night, Karl and I were on our own for about a half an hour before Lauren and Ruchi showed up. We enjoyed Blackberry Chip ice cream (a delicious blackberry ice cream with dark chocolate chips all through) and Pinot Noir ice cream. We didn't get carded for the Pinot Noir ice cream, though the sign does say "adults only." I guess we just don't look young enough anymore!

Blackberry chip is pretty self-explanatory. It didn't change my life, but it was very good ice cream. The Pinot Noir ice cream was a little wilder: it's not every day you have wine-flavored ice cream!

Right off the bat you notice that the ice cream smells "wine-y," as if there is some yeast in it. The taste is so strange that I'm not sure I can describe it other than to say it's addictive. It has some wine-esque elements, but if it weren't called "Pinot Noir" ice cream, you probably wouldn't guess that wine was an ingredient. It's a very complex ice cream!

We played with Coop (the resident boxer/Great Dane mix I may have mentioned in a previous post) while we ate our ice cream and drank some of the nicest espresso I've had in Pittsburgh.

Oh Yeah! looks like a keeper to me!

Baking Frenzy: Challah

Yesterday, while reading my usual run of Epicurious food blogs (the Epi-logs), I came across one that recommended three different recipe search sites, one of which was Project Foodie. I tested it out by searching for Challah recipes since I have been wanting to try making my own bread. I quickly found a recipe that satisfied me, and I wasted no time in trying it out.

Baking bread from scratch is so satisfying. There is something very comforting about the whole process of bringing together all the ingredients, then using your hands to knead and shape and punch the dough. I also enjoy the scent of the yeast as the dough rises, and, of course, the heavenly aroma of bread baking in a hot oven.

Challah is a traditional Jewish egg bread, usually consisting of three or six strands of dough braided together before baking. The finished product looks absolutely beautiful. I braided my loaf of challah with three strands: the six-strand braid looks a little complex to me (though I do want to try it some time).

I adapted the recipe I found on ProjectFoodie.com to make one loaf of challah instead of two, since I don't actually eat that much bread. I think next time I'll go ahead and make two loaves, and give the extra away as a gift: what could be a lovelier gift than a hand-crafted loaf of fresh bread?

Challah
Adapted from a recipe from "Secrets of a Jewish Baker" by George Greenstein

1/2 cup warm water
1 package active dry yeast (3/4 TBSP)
1/2 egg, lightly beaten (use other half to brush loaf before baking)
1 egg yolk, lightly beaten
1/8 cup canola oil
1/8 cup plus 3/4 tsp sugar
2 to 2 1/4 cups bread flour
1 tsp salt
Canola oil, for coating bowl
Cornmeal, for dusting baking pan

In a large bowl, sprinkle the yeast over the warm water and allow to soften for about a minute or two. Add the 1/2 egg, egg yolks, oil, sugar, 2 cups of the flour, and the salt. Stir until the dough comes away from the sides of the bowl.
Turn out onto a lightly floured work surface and knead, adding more flour, a little bit at a time if the dough is sticky or very soft. The dough should be firm. Knead until the dough is smooth and elastic and the gluten is well developed (5 to 10 minutes). When you push down, the dough should feel firm and push back.

Transfer to an oiled bowl. Turn to coat, and let rise, covered with a towel or plastic wrap, until tripled in volume (30 to 40 minutes). Punch down the dough (using your fist), then fold the outside edges into the center. Cover and allow to rise for 15 more minutes.

Punch down the dough again and, on a very lightly floured work surface, use your palms to roll the dough into a rope about 12 inches long. Cut it into 3 equal pieces, then roll them out to 8 or 9 inches each. Braid the three ropes by pressing the ends together, then braiding as you would hair. Tuck the ends under after you braid.

Transfer the challah to a cornmeal-dusted baking pan. Place in a warm, draft-free area, preferably enclosed, and allow the braided loaf to rise until doubled in size (about 20-30 minutes). You can preheat the oven to 350˚F at this point.

Before baking, brush the eggwash over the loaf. Be careful not to allow the excess egg to collect in the crevices of the braided dough. Do two egg washes, allowing the first coat to dry for a couple of minutes before brushing on the second coat.

Bake about 35 minutes on the middle shelf of the oven until the loaf has a rich mahogany color. When tapped lightly, the loaf should emit a hollow sound on the bottom with your fingertips.

Allow to cool before attempting to slice it!

Party Bites: Spinach Parmesan Balls

When bringing food to a cocktail party, you have to keep in mind a couple of things: the food should be easy to eat (ideally, finger food or food on a toothpick) and it should pose no major threat to fancy clothing (or the host's floor!).

I almost always consider the simplicity factor: how else will I find time to spruce up my appearance for the party?

Ariel had a great party Saturday night, to which I brought a virgin recipe: Spinach Parmesan Balls. I found it on the Food Network website.

It received pretty great reviews at the party! Samantha even asked me for the recipe (always a high compliment). So, the recipe follows. I substituted butter for margarine, which didn't seem to cause the balls to suffer (no surprise there).

The Food Network recipe recommends using latex gloves when mixing and handling the mixture (probably due to the raw eggs), but I didn't. I don't really have a phobia with handling gooey stuff (it actually feels good to me). As long as you give your hands a good wash afterward (and don't lick your fingers), you'll be fine.

Spinach Parmesan Balls
Recipe courtesy of Dan Smith and Steve McDonaugh of the Food Network show "Party Line with the Hearty Boys"

2 10-oz packages frozen chopped spinach, thawed
5 eggs
2 small onions, minced
10 TBSP butter, softened to room temperature
1 1/2 cups shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs

Preheat the oven to 350˚ F.

Squeeze the excess water from the spinach by wrapping it in an old towel (or a couple of heavy-duty paper towels will work), then put it in a large mixing bowl. Add the remaining ingredients and mix well by hand (this part is fun! It feels really nice to get your hands in all that goo. But be sure to wash your hands well afterward).

Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.

Yields about 35 balls, depending on how big you make them.

Soup's On: Lentil Soup with Bacon and Cabbage

Delia Smith, in the "SmartCook Collection: Soup" cook book from which I prepared this recipe, says the following as a preface to this delicious soup recipe:

"This is a very substantial soup, best made with the tiny French, greeny-black Puy lentils. If you can't get these, use green-brown lentils, which don't have the depth of flavor of the Puy lentils but are still excellent and can be used in the same way."

Absolute bunk, I tell you!

Now, granted, I didn't do a side-by-side comparison, but I don't think it would make one iota of difference in flavor if you used regular "green-brown" lentils, which are much cheaper. The depth of flavor of this soup comes from the pancetta, the Savoy cabbage, and the heavenly trio of carrots, celery, and onion. By the time you add the garlic, the lentils' flavor is out of the picture. I will use some of the leftover Puy lentils to do a side-by-side comparison of them with regular lentils by themselves (not in a soup) and get back to you to confirm or debunk this theory of "depth" of flavor.

Anyway, back to the soup: it is AWESOME! I could eat this soup twice a day indefinitely and never tire of it. I'm going to try making it without the pancetta next time to see how much of a difference it makes to the flavor. The broth turns out so rich, and adding the cabbage toward the end creates such a lovely texture and the illusion of substance. Yummy, warm, and comforting at the end of a long day of fruitless job searching.

Lentil Soup with Bacon and Cabbage
Serves 4 to 6

1 TBSP canola oil
4 1/8-inch thick slices of pancetta, finely chopped
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 celery ribs, thinly sliced
1 cup lentils (Frency Puy lentils, or regular lentils)
1 14-oz can plum tomatoes, chopped or whole
2 garlic cloves, crushed through a press
3 14.5-oz cans of vegetable broth
3 cups (or one small head) of Savoy Cabbage, finely shredded
Salt and freshly ground black pepper to taste
2 TBSP chopped fresh parsley (substitute 1 TBSP dried parsley flakes)

Heat the oil in a large saucepan and cook the pancetta in it until the fat begins to melt. Then stir in the onions, carrots, and celery. With the heat fairly high, toss the vegetables around in the pan. Cook, stirring now and then, until the vegetables are a little brown around the edges (about 6 minutes).

Next, stir in the lentils, the tomatoes (with the liquid from the can), and the pressed garlic. Stir everything together, then pour in the broth. As soon as the soup comes to a boil, cover and simmer, as gently as possible, until the lentils are tender (30-40 minutes). Then add the cabbage and cook for about 5 minutes until the cabbage wilts. If using dried parsley flakes, add them with the cabbage.

Taste and season with salt and plenty of pepper. If using fresh parsley, add it just before serving.

Happy Birthday, Wine Library TV!

Wine Library TV, hosted by my favorite wine-person in the world, Gary Vaynerchuk, turned TWO YEARS OLD yesterday! Yay!
For those of you who have no idea what I'm talking about: Wine Library TV is a video podcast about wine. Gary Vaynerchuk, the host, tastes anywhere between 1 and 7 wines during the show and talks about his tasting notes, wine regions, grape varietals, values, and other general wine awesomeness. Please do yourself a favor and check it out.

The reason this show has probably survived 412 episodes over two years (which is a LOT more than most tv shows) is because Gary is such a personality. He isn't a wine snob. He is all about trusting your own palate and drinking what you like (as long as you're stopping to think about WHY you like it).

If you are like me, once you get into the show, you will start thinking about watching WLTV like you think about watching "Grey's Anatomy" or "Desperate Housewives" (or, if you're REALLY like me..."Project Runway" or "Dirty Jobs"). I have learned so much about wine, and I feel like Gary is a part of my family now. He is surprisingly invested in his podcast (which may be another reason it is so successful) and makes a point to interact with his viewers. I have personally received reply emails from Gary when I have asked him questions, and once, he emailed me to respond to a comment I had left in response to one of his podcasts. It's pretty awesome.

Get with it! Watch one! I know, they're long. But it's so worth it if you are serious about learning about the wonderful world of wine. I have had much less success with books and other podcasts. Gary keeps wine exciting.

Happy Birthday WLTV!

Pittsburgh Coffee Crawl: Enrico's Tazza D'Oro

Enrico's Tazza D'Oro Cafe and Espresso Bar
1125 N. Highland Ave
Pittsburgh, PA 15206
Phone: 412.362.3676

For some reason, I thought I had already reviewed Tazza D'Oro in a previous post, but I guess I didn't! Weird.

Anyway, a contingent of the Tuesday Night Crew crawled back to Tazza D'Oro for the second time, since last time, the baristas were busy training and rehearsing for some National competition in Washington, D.C., and thus, no espresso drinks were available.

That's right: the Tazza D'Oro baristas are all certified. That means they can make pretty leaves and hearts in your latte. I like that. Except for the part where it makes me buy a latte instead of a regular coffee, triggering an urge to spend even more because you HAVE to tip when a barrista makes a heart in your latte! Anyway, it's all very reasonably priced. I think it's about $2.25 for a small latte (still a dollar less than a comparable beverage at Starbucks!).

The cafe is set up on the first floor of a house in a very residential little neighborhood. It's easy to drive right by Tazza D'Oro because it blends right in. Inside, it's not terribly well-lit, but that's somehow ok. It's nice and quiet (no loud elevator music), except when the espresso machine is going, of course. All tables and chairs are wood, I think, and it just seems very brown inside. None of this is bad. It has a very organic feel to it.

Tazza D'Oro is probably not my favorite cafe ever, but I do like it. They have a quite extensive tea menu that I would like to sample from some time in the future. When you order tea, they wrap up the loose tea leaves (and, if applicable, other components) in what looks like a tiny mesh "tortilla". The finished "log" looks like a mini spring roll (or, as Karl put it, an owl pellet).

Check it out!

Fruit Fancy: Lemon Plums

A couple of weeks ago, while at the local Market District Giant Eagle (grocery store), I spotted a new, bright-yellow addition to the usual mounds of plums, peaches, and nectarines. The sign said "Lemon Plums" ($2.49/lb), and described them as a very rare fruit. The color was a little more fluorescent than a lemon's, but the bottom of the plums did have that nubby shape that is characteristic to both ends of the lemon. I bought one to satisfy my curiosity, especially since they weren't any more expensive than regular old tree-ripened black or red plums (makes you wonder how rare they really are!).

The sign said that, as the plum ripened, its brilliant lemon-yellow color would gradually turn to a pretty red hue. So I waited. And waited. I waited for over a week. FINALLY, the plum did start to turn red. It was actually rather a stunning display, as if the plum were in the midst of a slow-motion blush. I knew the plum was finally ripening by the actual firmness.

When Karl and I finally tasted it, we decided that yes, it was delicious, but it didn't really taste much different from a regular plum. Maybe for this time of year, it tastes sweeter than most plums, but we did wait almost 10 days for the thing to ripen.

Incidentally, I cannot find anything about this fruit on the internet. Weird, right? Even Wikipedia's article on Plums doesn't mention this particular "cultivar" ("a plant variety that has been produced in cultivation by selective breeding," according to my MacBook dictionary).

So, if anyone knows anything about this mysterious fruit, do tell!