Pickled Beets

We got the beets! We got the beets, we got the beets! Yeah! We got the beets!

If you didn't get my Go-Gos reference you should probably stop reading now.

With our first batch of CSA beets I roasted them, and transformed them into a tangy baconlicious salad. Now, with batch number 2, I’ve gone and pickled them. Yay for vinegar!

After I roasted them and peeled the magenta beauties, they got sliced and put into mason jars along with…

• wafer thin onions
• a rosemary branch
• tarragon

Heat water, vinegar, salt and sugar until everything is dissolved. Let it cool a bit then fill up the jars with the goods inside. When the jars are completely cool stick ‘em in the fridge. Be patient for 3-7 days, then consume. These are pickled, not preserved, so they don’t have an infinite shelf-life. Eat them within a month, or use your best mold detecting judgement.

Dettera: 129 E. Butler Ave., Ambler

This weekend we went out for a birthday dinner for my mother dearest. Of the Italian persuasion, Dettera is relatively new addition to the growing restaurant scene in teeny weeny Ambler. We arrived a little before our reservation to enjoy the Happy Hour at the swanky bar. The bar top curves and reflects the shape of the cut out ceiling that exposes it’s large wine selection. There were a number of tasty cocktails offered, as well as $2 Yard’s Love Stout draft. I enjoyed an expertly muddled Raspberry Coconut Mojito while others took advantage of the $2 drafts.

We were seated in a spacious booth with a good view on the goings-on of Main street and the nearby Ambler Theater. All of the staff were all well-informed about specials and the menu, suggesting wine pairings and favorite dishes. I shared the Homemade Ricotta Cavatelli with Fava beans as a starter. The Cavatelli had a great texture, and included some salty pancetta in the creamy goat cheese sauce. My only complaint would be the beans were slightly under cooked, no tragedy. I tend to get beef when I go out because it’s something that we rarely make at home. So for my main course, I ordered the Sliced Wagyu Sirlion, with swiss chard, herbed spatzle and trumpet mushrooms. The sirlion was divine, prepared to medium rare perfection. The swiss chard was paired nicely with the mushrooms and spatzle, different textures all coated in sirlion au jus.

 (I was so excited to tuck in, I forgot to take a photo of it right away. 
Which explains the poor presentation below.)

Other members of our party got the Bouilliabaisse, Mahi Mahi and Braised Short Ribs. It seemed as thought the Bouilliabasse was the only disappointment because the flavor of the broth over took that natural seafood flavor, however all the seafood were prepared well. Overall there were smiling faces and happy bellies.

After dinner, we stayed at the bar to help them finish their keg of Love Stout to make way for a fresh keg. (Mission accomplished!). I would recommend Dettera for any sort of special occasion or for pre or post theater drinks and nibbles.

The Farmer’s Cabinet: 1113 Walnut Street, Philadelphia

Last night we went out for our first Center City Sips Happy Hour this summer at The Farmer’s Cabinet. All I knew of the place was that it has a huge European draft selection, something I can get behind. My first impression, when I entered, it was ridiculously dark. Not just eye adjusting dark, but nothing but candles dark. When I could actually see, the decor was fabulous. It had a rustic Victorianesque look with bottles and deer heads covering the walls. Candles were the primary illumination (hence the darkness) coming from a number of hanging mason jars, and tall pillars stacked and piled on tables. The place was a buzz, a large crowd, fitting the roaring 20’s motif.

Sitting at my farm style dinning table I located the Sips menu, which should be drinks less than $5 and half price appetizers. Their menu consisted of a tiny 3X3 square, with a Bavarian Pretzel and Moroccan Chicken option for $4 each. We ordered a few of each for the table. And I got a glass of Pinot Noir for $4, not too shabby. We were disappointed to say the least with the food, but only in it’s quantity and not quality. The pretzels were smaller than my tiny hand and the chicken was one petite drumstick on a plate. So, it would seem that normally that this drumstick is $8? While it was delicious, it was certainly not 8 dollars delicious, or even 4. I had a feeling from the look of the regular menu, it would be more of the same. So I just stuck to wine for the evening.

The service was not the most hospitable either. I got the overwhelming feeling of inferiority ordering from their tiny Sips menu, despite the fact that everyone in my line of sight was doing the same. At one point, we were actually scolded for ordering one more drink a minute past the Happy Hour. Please, sir, may I have another?!

This makes me out to be a cheap miserly diner, but the fact is, when dining out, I’m looking at the experience on the whole. Food, service, ambiance. Which is why I love specials like Center City Sips and restaurant week. I go to places outside the realm of my wallet, to see if they’re worth the hype. I’d love to love this place, but between the service that’s too high on it’s hipster horse, and the overly priced menu, I just can’t. At this point, the only reason I’d go back is to tell them they spelled “Bavarian” wrong on their chalkboard.

For Fleetwood Mac Fans...

Just Tell Me That You Want Me: A Tribute to Fleetwood Mac will be released on August 14th. Here’s the line-up…

Lee Ranaldo Band Featuring J Mascis – “Albatross”
Antony – “Landslide”
Trixie Whitley – “Before The Beginning”
Billy Gibbons & Co. – “Oh Well”
Best Coast – “Rhiannon”
The New Pornographers – “Think About Me”
Marianne Faithfull – “Angel”
Lykke Li – “Silver Springs”
Karen Elson – “Gold Dust Woman”
Matt Sweeney And Bonnie “Prince” Billy – “Storms”
Washed Out – “Straight Back”
Tame Impala – “That’s All For Everyone”
Craig Wedren with St. Vincent – “Sisters Of The Moon”
The Kills – “Dreams”
Gardens & Villa - “Gypsy”
The Crystal Ark - “Tusk”
MGMT - “Future Games”

The Lion The Beast The Beat: Review

1. A stellar collection of rock on this album from Grace Potter. It opens, guns blazing, with The Lion The Beast The Beat. The tone of the album is definitely established from the start; the beat is on.
2. Dan Auerbach co-wrote and produced a few of the tracks, including the single,Never Go Back.
3. Parachute Heart
4. Stars
5. Timekeeper
6. Loneliest Soul, has a strange carnival sound to it, reminiscent of The Doors.
7. Turntable is a hip shaking, clap-along-tune with just enough country flare. Potter’s vocals are sexy and confident.
8. Organs and sweet guitar licks mark Keepsake.
9. Runaway
10. The lyrics of One Heart Missing are what get me. A heartsick plea to a lover.
11. The culmination of the epic rockness comes with The Divide. It builds and breaks into brilliant end.

I’d also like to add a shout out to the retro-tastic album art.

Foster the People at the Mann Center

Frida's got wings...

What the heck are garlic scapes??

In the past two CSA pulls we’ve gotten “garlic scapes”. At first I thought I misread the item description, but I opened the box to find long green awkwardly curved alien tendrils. What sort of beastie has infiltrated my produce?! Enter the google machine…

Garlic scapes are the flowering stalks of the garlic bulb. This bit is removed in the spring to allow more of the energy and nutrients to go to the bulb underground for later harvest. Firm like an asparagus with a pungent garlic aroma and flavor. Interesting.

So, now that we all know what they are, in what manner can we eat them? The Crisper Whisperer has a lot to say about these greens and 7 different ways to prepare them. I chose to make the pesto. As she suggested, I’ve put it in the freezer to let it mellow. I did sneak a taste or too and it’s fabulously garlicky. Well done Whisperer.

• 1/4 cup pine nuts
• 3/4 cup coarsely chopped garlic scapes*
• Juice and zest of 1/2 lemon
• 1/2 teaspoon salt
• A few generous grinds of black pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half herbs such as basil, dill and chervil (I used all scapes, baby)

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.

Chicken Tikka Masala with Spinach and Curried Cauliflower

My husband refers to Cauliflower as “Ghost Broccoli”. If you can imagine, he’s not a fan. So this weekend my mission was to get him to enjoy Ghost Broccoli…

I put boneless skinless chicken thighs in the crockpot on high for 3 hours. Combined with 5 tablespoons of a Tikka Masala paste. In the last 10 minutes I added thawed frozen spinach that I squeezed the excess water from.

I cut up a full head of cauliflower put in a big pan with some vegetable oil. I added…

• Curry Powder
• Chili Powder
• Celery seeds
• Cumin
• and Salt to taste

I cooked the cauliflower for about 3 minutes over medium heat. Then added a squeeze of lemon to scrape up the charred spices on the pan, added a bit of water then covered the pan for another 10 minutes.

I warmed up some chapatis, but you could have naan or rice too.

Success! Ghost Broccoli was eaten and enjoyed by all! (leftovers were also sought after).

Manayunk Bike Race

The Philadelphia International Championship, ”America’s top international cycling classic, and one of the richest and most prestigious one day races outside of Europe.”

Vietnamese(ish) Noodle Salad

Vietnamese(ish) Noodle Salad:

I attempted to recreate a dish we have at our favorite Vietnamese Restaurant. I had leftover rice noodles and it made a delicious hot weather meal.

I started off toasting some sesame seeds in sesame oil, then adding a shredded head of Napa cabbage, just to wilt the leaves a bit.

The layer of cabbage goes first then the leftover rice noodles with ginger and chili oil on top. Then the fun part. I already had pickled silvered carrots, sliced cucumbers, fresh torn mint leaves, and jalapenos.

I went the extra mile and crushed some cashews and mixed them with Whole Foods Ginger Soy Marinade to make a saucey topping over everything.

Douse with fresh lime and Sriracha and devour.