September 2009
11 posts
1 tag
Growth through alfredo
One of the goals of my high school is “Personal growth in an atmosphere of wise freedom.” That, I think, is also a really good goal when cooking.
These two containers = your basic alfredo sauce. Mark Bittman’s How to Cook Everything provides me tons of wisdom; he says to combine them like so.
Alfredo Sauce
2 tbsp butter
2 eggs
1/2 cup heavy cream
1 cup grated parmesan
...
2 tags
My cooking phobia
When I cook, and I’m following a recipe, I’m incredibly paranoid about leaving out an ingredient. I check and recheck the ingredient list. (I hate it when my cookbook has the ingredients on one page, and the instructions on the flip side.) I don’t worry about skipping a step, or cooking times, or burning stuff (contrary to popular belief, I can smell smoke.) But I’m...
2 tags
Greensgrow CSA Week 19
Green Cabbage - Lancaster County, PA
Gala Apples - Three Spring Fruit Farm, Aspers, PA
Romaine Lettuce - Flaim Farms, Vineland, NJ
Suntan Peppers - Lancaster County, PA
Radishes - Flaim Farms, Vineland, NJ Lancaster County, PA
Turnips - Lancaster County, PA
Metro Baguette - Metropolitan Bakery, Philadelphia, PA
Cheese - Portelet or Garlic Cheddar - LeRayesville, Bradford, PA
Dairy Option...
2 tags
New and Improved Fair Food!
You know that warm, tingly feeling you get when you buy organic produce? Well, Fair Food gives you that times 10, since it’s boosted with Buy Fresh, Buy Local power. Today is their first day in their expanded new digs at Reading Terminal Market.
There’s lots of freezer and fridge space, so you can see the humanely raised meats and local cheeses on offer. (Try the pork chops....
2 tags
Montreal: Fry capital of North America?
After 5 days of visiting lovely Montreal, let me put forth the case for recognizing their city-wide devotion to fries.
1. Poutine. Montreal has made a internationally known specialty out of french fries. I can’t lie; the poutines I tried didn’t do it for me. (All the gravy makes the fries too soggy for my taste.) But I give them props for putting french fries front and center in...
3 tags
Greensgrow CSA Week 17: Montreal Bound!
Baby Spinach - Graiff Farms, Newfield, NJ
Bell Peppers - Lancaster, PA
Chives - Flaim Farms, Vineland, NJ
Honeycrisp Apples - Three Spring Fruit Farm, Aspers, PA
Eggplant - Linvilla Orchards, Media,PA
Beets - Flaim Farms, Vineland, NJ
Goat Chevre - Shellbark Hollow Farm, West Chester, PA
Eggs, eggs, eggs! All mine got used up making birthday party food.
Bluefish - E. Frank Hopkins,...
1 tag
Peach Upside-Down Cake
I go through phases with my breakfasts. Last winter, it was a slice of bacon and a fried egg every morning. This summer, it has been dessert. Fruit desserts, to be specific. Fair Food has had fantastic peaches and nectarines all summer, so I decided to make a peach upside-down cake, adapted from foodblogga.
You may think that I just do what I want here on this blog, but, in fact, Jenn is my...
1 tag
My favorite burger? It's fries.
Tonight, I joined the Burger Baroness and many others for Burger Club Philly, capping off a long week of medicating myself with meat. (It is “feed a cold, starve a flu”, right?) Including tonight, in the past 8 days, I’ve had the Swift Half burger, the Butcher and Singer $6 deal, the Windsor burger at Pub and Kitchen and the PYT burger.
Now, that’s a lot of meat. A LOT...
1 tag
Using up a watermelon
Watermelons are daunting when there are only two people in your house. They’re huge, and a little messy. And they don’t have an incredibly strong flavor, nor are they frequently used in desserts. Truth be told, I’m not actually a huge watermelon fan. But, it was in the CSA.
So first, I sliced it. I ate some, and took much more of it to others. Then I invited a toddler...
2 tags
Grilling green onions (or leeks!)
There are certain ingredients that it seems like I never finish. I buy scallions for a recipe, or as a garnish, but the rest of the bunch hangs out in the fridge, wilts, then gets chucked. I’ll use them in place of onions. I’ve fried them like mini-onion rings. But it’s never enough. So, when Jenny marched into my place with 3 bunches of scallions, announcing her intention...
2 tags
Miel Patisserie and its fabulous chocolates
Phillyfoodie has been more like Phillygermie for a while now, but after weeks of illness, we’ve all pulled through unscathed. bda brought me and Bon Bon some bon bons for taking such good care of him.
Miel Patisserie has produced some of my favorite chocolates in the city for years now. They are just the right size for two to three nibbles, with silky smoth ganaches, and a nice selection...