Month: March 2015

_DSC0007 23

Noshhh: Local Food & Drink Vendor Showcase

We were pretty close to going to Philly Cooks this year. I’ve always wanted to go but it was always almost a little too cost prohibitive. This year it was possible, but we had so much else going on that we missed out on the early bird tickets, then the regular priced tickets, and pretty soon the event had come and gone.

“Oh, well,” I thought, “there’s always next year.”

And then Noshhh came along.

Read More

_DSC0016H

Key Lime Pi Day

What do you do when you have a Pisco sour party and wind up left with an extra bag of adorable little key limes*? Obviously, you make a key lime pie. And what better day than 3/14/15 to share this incredibly simple recipe? This was not only my first time attempting a key lime pie, but it was also my first time making a graham cracker crust and a meringue, and it came out as close to perfect as I can imagine a key lime pie being. This recipe is legitimately fool proof.

*We found our key limes at Huong Vuong in Philadelphia.
Bottled key lime juice works just as well, or you can tart-up some Persian lime juice with lemon juice.

_DSC0005

• • •

_DSC0011 2

• • •

_DSC0014 3

• • •

_DSC0017

• • •

_DSC0020

• • •

_DSC0002 3

• • •

_DSC0004 2

• • •

_DSC0008 1

• • •

• • •

• • •

Key Lime Pie

Adapted from The Beekman 1802 Heirloom Dessert Cookbook

Ingredients

Crust

10 graham cracker rectangles (5 1/4 ounces)
4 tablespoons (2 ounces) unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon freshly grated lime zest (from Key or Persian limes), preferably organic
1/4 teaspoon salt

Filling

3 large egg yolks
1 can (14 ounces) sweetened condensed milk
2/3 cup freshly squeezed Key lime juice (from about 20 Key limes), or 1/2 cup fresh Persian lime juice (from about 4 regular limes) plus 3 tablespoons fresh lemon juice (from 1 about lemon)

Meringue

3 large egg whites
Pinch salt
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1/4 teaspoon vanilla extract

Crust assembly

God, this recipe is so easy I can’t even stand it. Okay, so first things first. Make that crust.

  1. Preheat your oven to 350°F (177°C)
  2. Pulse your graham crackers in a food processor until finely ground. Don’t try to mash them up in a plastic bag like I did. Just get out the stupid food processor and accept the fact that you’re going to need to clean it later.
  3. Add the butter, sugar, lime zest, and salt until combined.
  4. Press into a pie pan, flatten with the bottom of a clean glass, and pop it in the oven for 10-12 minutes.

Filling assembly

  1. While that’s baking, beat you egg yolks with a hand mixer or immersion blender until they lighten a bit.
  2. While mixing, slowly pour in the sweetened condensed milk and beat until it thickens.
  3. Add lime juice.
  4. After the crust has cooled a bit, add the filling then put it back in the oven for 8-10 minutes or until set. It’ll have a slight jiggle but will retain it’s shape.

Meringue assembly

  1. Get out your stand mixer. I really don’t recommend doing this by hand, your arm may fall off.
  2. Beat the egg whites with salt until they start to get foamy.
  3. While mixing, add the sugar a tablespoon at a time and beat until you have stiff, glossy peaks. Add the vanilla around medium-peak time.

Assembly-assembly

  1. Scoop the meringue onto the pie and smooth with a spoon. Get creative here if you want. Mound it up in the center or make it all the same height. You can even pipe the meringue on in designs. Just remember, the rougher the top the more yummy brown bits you’ll have when you broil it.
  2. I did this in a toaster oven so I could keep close tabs, because once this stuff starts to brown it has about a two second window before it burns, and a 5 second window before it flames up like a piece of paper. Keep an eye on it and when it starts to brown and smell like toasted marshmallows, you’re done. If you want to pretty it up even more, hit it lightly with a brûlée torch.

Happy π Day!

Set list

Rob Marzinsky’s Demo Tapes

Whenever my friend and farmer Jack Goldenberg alerts me about a pop-up dinner, I take it seriously. Regrettably, I recently haven’t been able to check out most of them, be they his own or dinners hosted by his friends. However, when I saw Rob Marzinsky‘s Demo Tapes pop-up upstairs at Barbuzzo, I was lucky enough to have that Wednesday evening free so Mel of Squirrelly Girl Bakes and I set out for a lady’s night.

Marzinsky recently embarked on a world tour of sorts (he’s currently in Australia, I highly recommend giving him a follow on Instagram), but before shipping out he, designer Ian Chapin, and Birmingham-based bartender Steva Casey came together for one last project. And, oh man guys, it was so good.

Set list

Set list

Soundcheck (Snacks)

• • •

Starting at the front with the “lobster roll” and going counterclockwise.

“Lobster Roll” – lobster roe gougére, shrimp salad

Celery Root – black walnut, Birchrun Blue, apple butter

Fried Oyster – chicken salad, Rick Nichols’ pepper hash

Crispy Parsnip – “escargot butter”, parsley, black garlic

 

• • •

• • •

Cocktail: Spending Warm Summer Days Indoors
(house-made rose vermouth, brandy and rosemary Demarara syrup)

 

Track 1 (First Course)

• • •

• • •

Pierogi “Soupe à  L’oignon”
Caramelized onions, raclette, onion and soy broth

 

Track 2 (Second Course)

• • •

• • •

Albacore tuna
Fried broccoli, tonnato sauce, peanut and celery leaf

 

• • •

• • •

Warm day boat scallops
Browned butter, celery root and apple rémoulade, sea urchin and jalapeño

 

• • •

• • •

Cocktail: Let the Broken-hearted Love Again (Sherry Darlin’),
(Bowmore scotch, sherry, Cynar and Byrrh)

 

Track 3 (Third Course)

• • •

• • •

Roasted sunchokes
Glazed La Ratte potatoes, chive, smoked trout roe, potato skins and sunchoke chips

 

_DSC0020

• • •

Fried buttermilk chicken
Liver mousse, pickled carrot and mushrooms, sesame, buttermilk biscuit, jalapeño vinaigrette

 

Track 4 (Main)

• • •

• • •

• • •

• • •

Golden Curry
Massaman Thai curry with North Carolina shrimp, sweet potato, lemongrass, served with Carolina Gold rice, and cabbage “som thum thai”

 

• • •

• • •

Cocktail: A Jumped Up Pantry Boy,
(pisco, lemon carrot/turmeric shrub, Galliano, sparkling wine and Peychaud’s)

 

Outro (Dessert)

• • •

• • •

Blue ice cream and black walnut tuile

 

• • •

• • •

Vietnamese coffee

Bitter coffee pots de crème with soy milk dulce de leche and Carolina Gold rice pudding

 

Rob Marzinsky’s Demo Tapes ran from February 25th – 27th upstairs at Barbuzzo in Philadelphia.

_DSC0036top

In Memoriam: Lamb Shack at Zahav

Every city has their must-have dishes. Quintessential bites that locals are excited to share with visitors. San Francisco has the Swan Oyster Depot’s Crab Louie salad. New York City has Russ & Daughter’s new Holland herring. And Philadelphia has Zahav‘s elusive pomegranate lamb.

Generally only available to parties of nine or more and only if you reserve it in advance, I spent a long time being certain I would never experience the unprecedented bliss of Solomonov’s 2-day brined bone-in lamb shoulder goodness. That is, until the brilliant team at Cook N Solo announced that in February, Zahav’s back dining room would be turned into an all-lamb BYOB. (From what it looked like, the front was undergoing some renovations. Like I said, brilliant.)

The $36 a person meal began, of course, with Zahav’s gorgeous salatim, and hummus tehina with laffa followed by the star of the show. The meal ended with chocolate kanafi, a crispy cloud of shredded phyllo dough with bitter chocolate and pistachios. I could go on about this meal for pages. The familiar nuttiness of the beets with henina, the kale tabouli I could have eaten a pound of, the deep pink center of the blackened lamb shoulder as it melted off the bone, the fact that I was stuffed beyond belief by the time dessert came by the kanafi was so delectable I couldn’t stop myself from devouring it.

No, I won’t go into all that. That would be bragging.

_DSC0036

 

_DSC0017

Menu

 

_DSC0003

Glorious, glorius salatim

_DSC0004

<3

_DSC0005

Beets, carrots, tabouli, cucumbers.

_DSC0011

Hummus tehina.

 

_DSC0016

Did I mention no corkage fee?

Lamb of my life.

Lamb of my life.

_DSC0031 3

Chocolate kanfi.

I’ll miss you, Lamb Shack. I hope we meet again.

Powered by WordPress & Theme by Anders Norén