Another new, quirky BYO gets added to our list, yeah!

Ex-neighbors from our old ‘hood in Yardley, Fran and Grant McNinch now reside on Jericho Mountain just outside of New Hope in Bucks County, PA. We had the opportunity recently to visit them and dine at the Blue Moose Restaurant and Café, a BYO on Mechanic Street in New Hope. Apparently Fran has dined here on several occasions, likes the food and the atmosphere, and suggested we go one Sunday night. Always motivated by new places to feast, we eagerly signed onto the game plan… Read more under the Reconnecting With Friends tab…

Dave and Russ, smartly dressed in their chef’s aprons, select music on the iPad.

This past April Russ enjoyed a weeknight dinner on the Main Line with Diane and Dave. Russ has known Diane for many years from their jobs working at Jefferson Health System, but this was his first acquaintance with Dave. (I had some conflict or another and couldn’t attend.) Once he got home after their fabulous dinner, Russ declared “You’re not going to believe this, but Diane and Dave stayed at Il Poggio in Tuscany Italy just a few months after we did!”

Diane and Dave posing in front of one of their back gardens.

Because of this coincidence and our mutual affinity for cooking and entertaining, we received an invitation to their house to make homemade pasta (Dave took the cooking class with Massimo at Il Poggio, same as us—“Cooking Lesson with Italian Chef Massimo” . After some back-and-forth, we synchronized our calendars for a mutually available Saturday in July at their house in Bryn Mawr. Now mind you, I’d never met either one of them before, but Russ was convinced I’d like them right away.

Dave’s homemade bolognese sauce simmered all day.

Dave’s infamous Caesar salad.

The plan was, Russ and Dave would make a homemade pasta from scratch, Dave would make his famous Bolognese Sauce and trademark Caesar Salad; while we took on the task of providing dessert. Just so happens, about a week before the gathering, we received the Aug/Sept issue of Fine Cooking which featured Amazing Desserts A La Mode. Perfect! Russ zeroed in on the Blueberry Crostada with Lemon Ice Cream.

Fast forward to the day of… Dave greeted us at the door and from the moment we stepped inside, we felt at home. They are the most gracious and easy-going hosts—and what a lovely home! I’d have to describe their style as old-world-eclectic-meets-modern. They bought it about 5 1/2 years ago and pretty much gutted the entire structure and rebuilt to incorporate a more open floor plan. Everywhere you looked there were interesting vignettes or artwork from their travels, often accompanied by a compelling story. One example, the beautiful birdhouse painting which was an exact replica of the structure in their garden, framed by an old window taken from the house of the artist (an aunt I believe.)

Another story centered on a glass skull container filled with Crystal Head Vodka and signed by Dan Aykroyd. The vodka is quadruple-distilled and seven times filtered, with the final 3 filtrations through Herkimer diamond crystals—WOWSER!

Side table laden with antipasto offerings.

After greetings were exchanged, and with cocktails in hand, we were treated to an amazing antipasto table—not just a platter—that Diane crafted. I honestly thought there must be more company coming given the amount of food! Subsequent to some animated chit-chat indoors, we relocated to their nicely appointed patio out back to enjoy their gardens and some more of the tasty antipasto. While outside, Diane pointed out an old ladder attached to two trees and strung with battery operated mini-lights with a hanging flower basket centered over a bistro table and chairs—an idea I’m stealing for our backyard.

Old ladder strung with lights and hanging basket.

It didn’t escape my notice that many of their numerous pots—and a log—were filled with a variety of healthy succulents. Come to find out, they leave them out all winter—and we’ve had a couple of doozies lately—without any harm to the plants. I was floored! That’s my new plan for our strawberry pot of succulents this Fall—just leave ’em alone, that’ll work for me! (fast-forward to a nasty Winter, my succulents all died 😦 )

The descriptive wine “bracelets.”

Time to gear up for the main course. Russ and Dave made the dough from scratch, then wrapped it in plastic to rest for about 20 minutes, while Diane uncorked a bottle of red. For quick identification we were allowed to choose a wine glass “bracelet” from a selection of various colors and descriptive words. Of course I was immediately drawn to the purple (shocker I know) with the word “RICH” imprinted on it—now that’s inspiration! Russ chose the “COMPLEX”, Diane had the “RIPE” and Dave was “EARTHY.” Whilst sipping wine, we marveled at the myriad of similarities between each couple, with one commonality the fact that we all met via social media dating sites—them on E.Harmony and us on Match.com.

Starting to make the pasta dough.

Notice Dave’s “third” hand??

Dave muddling the anchovies for the Caesar salad.

Lynn and Diane.

The tablescape before dinner…

A closeup of the pasta bolognese.

One topic of conversation over the course of the evening centered on their upcoming move to an adult community on a 70,000-acre lake in South Carolina in August. Dave retires as a Forensic Psychiatrist on July 31; while Diane, a COO in hospital administration, leaves August 31. I asked if they’ll miss their house, and while they answered yes there are aspects of it that they’ll miss, their new digs offer property abutting a golf course (both are avid golfers), upkeep costs and taxes are far less, and the winters are much milder. Then there’s the Italian Farmer’s Market in Philly… seems Dave has a penchant for frequenting this establishment. I guess that’ll give him a reason to come back periodically and visit…

Having arrived just after 4 in the afternoon, and with the clock nearing 11 p.m., it was time to make our departure before we overstayed our welcome. We left them with the additional lemon ice cream, and I got to take home my leftover pasta bolognese—which of course made a perfect brunch item on Sunday 😉

Stay tuned… Recipes for the Blueberry Crostada and Lemon Ice Cream will be posted in an upcoming blog.

I love 4th of July house parties, so this year we hosted un pequeño partido at Casa H. Mother Nature had been serving up uncooperative weather all day with on-and-off rain, so setting up all of the outdoor lights, candles, and table settings had been a tenuous process. (Not to let a little rain dampen our parade, we had a Plan B in place… just in case.) Getting the party started, and making an appearance in order of their arrival were, Rosanne and Gary Zarrilli, Barb Walsh and Brad Collins, and Jeremy Parry.

Setting up after—and before—the rains came…

The Zarrilli’s presented me with a surprise early birthday gift knowing we wouldn’t be seeing each over for at least a month due to respective vacation plans. Wrapped in bright aqua tissue paper—exactly matching the hue of Gary’s shirt I might add—and tied in a lovely wine-bedecked ribbon, was a gorgeous glass “wave” plate. I immediately started imaging what I could put on that plate at a future party—but I digress to the one at hand…

My early birthday gift from the Zarrilli’s—thanks!

Like myself, Jeremy is an avid gardner. And as testimony to her many garden club awards, she is also a talented arrangement artist. So it was no surprise that the generous patriotic flower display she gave us was a perfect accompaniment to the festivities—many thanks for the thoughtful gift dear friend! Plus she told me that the seed pods would produce beautiful purple flowers if dried out over winter and replanted… you just know I’ll be doing that!

Jeremy’s gorgeous patriotic flower arrangement—most of which came from her own garden.

For starters the house cocktail of the night was a newly concocted “Patriotic Pleasure” made with the stunning turquoise color of Hypnotiq–a liqueur made with premium French Vodka, exotic fruit juices and a touch of cognac. It was finished with regular vodka, a splash of fresh lime juice and a frozen strawberry—very patriotic-looking indeed—and strong! Unfortunately due to a recent dentist appointment that had Jeremy taking antibiotics, she couldn’t imbibe for the evening, although curious, she wanted just a taste of the Hypnotiq, upon which she gave her full approval.

The “Patriotic Pleasure” house cocktail.

Speaking of dentists, Jeremy absolutely detests going, in fact she’d rather “pet spiders” which launched into a crazy conversation on who likes going to the dentist the least—it wasn’t me, I actually prefer going to the dentist over getting my hair cut—go figure! This weird verbal exchange took place while enjoying appetizers on the patio. Barb made a tasty homemade tomato topping for a Bruschetta, while the house supplied a Cheese Platter: Fontina, Dubliner Cheddar, Gruyere, and an Asiago with rosemary crostini and sliced soprasetta.

Enjoying the appetizers while conversation flowed.

The meal’s main attraction was Russ’s Baby Back Ribs. They are a bit time consuming up front, but with an easy finish—perfect for an outdoor BBQ. The evening before the party Russ rubs his special spice mix all over the racks. Since Gary has a more “delicate” palate and doesn’t like a lot of spice, we rubbed his rack with Adobo Secco. The ribs then get covered and place in the refrigerator to get happy over night. The morning of the party, we cook the meat on baking trays with 2 cups of water in a 250-300 degree oven for 2 1/2 hours. Afterward they cool down and the drippings are placed is a separator to remove any fat, with the remaining liquid cooked in a pot until heavily reduced. Stubbs Original BBQ Sauce is added to the sauce reduction.

Our sides consisted of just-picked fresh Butter and Sugar corn on the cob with a homemade aioli, and if so desired topped with minced fresh chives and a sprinkle of Tajín—a “seasoning” powder (called salsa en polvo in Spanish) consisting of chile peppers, salt, and dehydrated lime juice—a perfect finisher! Another side was a Jeremy trademark, her Asian Coleslaw made with Ramen noodles and prepackaged broccoli slaw. It has a good crunch and nice, complex flavors. Supposed to be topped with slivered almonds, Jeremy was proud that she toasted them without burning, but then totally forgot to bring them to the party!

Along with some asparagus drizzled with balsamic, Rosanne crafted a lovely Tomato and Watermelon Salad (recipe follows below) found on Epicurious.com. Knowing she needed to add fresh herbs, I told her to wait until she got to our house and we’d snip fresh whatever was needed from our herb garden—which ended up being a medley of tarragon, basil and mint. My bad, I neglected to take a photo of this beauty 😦

With a warning from Russ that the ribs would be ready shortly, Gary grabbed a wand lighter and began the process of lighting all of the candles–and there were a LOT! But before we sat down to eat, Jeremy ran out to her car and brought in an assortment of July 4 head gear. Like a group of happy children, we all chose one to compliment our outfits—or not. I wanted to get pictures of the group, and wouldn’t you know, just as the ribs are ready it friggin’ starts raining again! Without time to mess with the camera and set up a timer photo, we took a couple of quickies and sat under the umbrella to feast. Luckily it wasn’t raining hard and we persevered, although Russ and Brad braved the elements in the only two seats not covered by the umbrella. My hat (or more precisely, visor) off to you gentlemen!

As the rain started coming down—again—we posed for a few group shots with our festive head gear. Notice the rain drops on the patio…

Gary and Brad sporting their hat choices…

For dessert, Russ wanted to serve his Homemade Strawberry Ice Cream with a chocolate pound cake. While stopping at Shady Brook Farm to pick up the corn, we only found angelfood and other cake varieties that wouldn’t necessarily work in concert with his vision. So he whipped out his cell phone and googled Chocolate Pound Cake to see what ingredients were needed and what time guests would be arriving to calculate if he’d have time to bake it. Our final stop was at Target where we also scored some dark chocolate sauce to drizzle over the dessert.

Homemade chocolate pound cake and strawberry ice cream with dark chocolate drizzle.

With another fun party coming to an end, we said our goodbyes and the guests packed up any personal belongings… although Jeremy, you forgot your denim shirt! I guess we’ll have to reconnect soon so I can return your property…

Tomato and Watermelon Salad
Ingredients

• 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
• 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
• 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
• 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
• 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
• 1/4 teaspoon coriander seed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• Kosher salt and freshly ground black pepper

Preparation

1. In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

She flew the coop to LA! After many months of agonizing over whether she should leave her well-paying job and move cross-country, Russ’s daughter Julia hopped a plane today to the West Coast. But not before friends and family could send her a proper farewell. So this past Saturday, Julia’s mom Janine hosted such a bon voyage soirée at her home in Glenside.

To the dismay of many, Mother Nature was not cooperating. In fact, that was the MOST rain we’ve had at one time in many months—causing concern on Julia’s part that guests wouldn’t venture out into the mess. But as a testimony to her popularity, the party was packed—standing room only!

With a nod to the Philly-to-LA theme, the house provided hoagies and Little Debbie cupcakes among other delectables. Julia made a request for my famous guacamole, a “Spanish/Mexican” dish, a sheet cake and some bottles of wine. Well the guac, cake and wine were easy enough, but what to do about the “dish”?? Initially, Russ thought of making chorizo, peppers and onions in the slow cooker, but in the end, not knowing everyone’s tolerance for spice, he made it with sweet Italian sausage—so much for the “Spanish/Mexican” connection…

The guac was a smash hit and was gone in no time. The crockpot sausage dish was also a winner and lucky for us, even though the sausage links disappeared, there was plenty sauce, peppers and onions to bring home and use for a quick week night pasta dinner—which is exactly what we did a few nights later.

Uncle Steve’s gluten-free tiramisu.

Along with the sheet cake, Julia’s Uncle Steve made a gorgeous gluten-free Tiramisu presented in an oversized martini-looking glass. Having been a part of the family for many years, Steve is well aware of the celiac disease that some members have to deal with. Needless to say, there was barely a morsel of that dessert left!

Before we knew it, over four hours had flown by and it was time to venture out into the nasty night, praying we’d get home in one piece—which thankfully we did—and everyone else for that matter.

We wish you nothing but success Julia!
Now we can start planning a visit 😉

The leftover sauce with peppers and onions was reheated with more browned sausage for a quick weeknight meal.

Dinner for two—Here’s a hearty, healthy spin on a classic taste combo; filling you up while keeping it fresh!

Ingredients

• 2 multigrain tortillas, cut into 1/4-inch-thick strips
• 4 tsp plus 3 Tbsp safflower oil
• 1/2 small yellow onion, diced
• 1/2 lb ground turkey
• 3/4 cup black beans, drained, rinsed
• 3/4 cup fresh cooked corn kernels
• 2 Tbsp chili powder
• 2 Tbsp lime juice, plus lime wedges
• 1 large scallion, finely chopped
• 3 0z baby spinach leaves
• 1/2 cup cilantro leaves
• 1 avocado, cubed
• 1/4 cup store-bought pico de gallo (optional)

Directions

1. Heat oven to 400 degrees. Arrange tortilla strips in a single layer on a baking sheet. Bake until crisp and golden brown, about 6 minutes, set aside.
2. Meanwhile, heat 4 tsp of the oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 4 minutes.
3. Add turkey and heat until cooked through, about 6 minutes. Drain off any liquid.
4. Add beans, corn, and chili powder and cook until well combined and heated through, about 3 minutes. Season with salt an pepper to taste. Remove from heat; cool to room temperature.
5. Whisk together remaining 3 Tbsp of oil, lime juice and scallion; season with salt and pepper to taste.
6. Divide spinach and cilantro among 2 plates. Top with turkey mixture, avocado, tortilla strips, and pico de gallo. Serve with lime-scalllion dressing and lime wedge.

I spotted this recipe in a recent issue of Redbook Magazine. We made a few adjustments by totally omitting the tortilla strips, using canola instead of saffron oil when cooking the onions, substituting a good EVOO in the vinaigrette, and dicing a white onion instead of a yellow one. You could also substitute tofu if you don’t eat meat.

This is definitely a keeper!

Very low in calories and fat, this delicious broth hit all of the right flavor notes! For this “Meatless Monday” dinner, we exchanged fresh cod for the expensive halibut, swapped out Sriracha sauce in place of Tabasco, and used fish broth instead of chicken, making it truly vegetarian. The vibrant greens of the scallions and cilantro add an attractive visual pop.

Because we were cooking for only two of us, we reduced the amount of fish from 2 pounds to 1 pound, but kept the stock ingredients the same. Hot steaming rice went into our bowls first, with the fish fillets next, then ladled with broth and topped with the greens. You almost feel instantly healthier after eating this meal!

Ingredients

• 2 Tbs. soy sauce
• 4 halibut fillets, 1/2 lb. each (about 1-inch thick)
• 1 qt. homemade or low-salt chicken broth
• 1/4 cup honey
• 3 Tbs. tomato paste
• 2-1/2 Tbs. cider vinegar
• 12 quarter-size slices fresh ginger, cut into thin strips
• 1/4 tsp. Tabasco or other hot sauce
• 1/4 cup sliced scallions (greens included)
• 1/4 cup chopped fresh cilantro

Fish fillets simmering in broth.

Directions

1. Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.
2. In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary.
3. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.
4. Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.
5. Set a mound of white or brown rice into the broth with the fish.

-by Arlene Jacobs from Fine Cooking-

Our side dish of fresh steamed green beans topped with broth.

In April of 2003, the charming historic Bucks County Inn (c1791) on Langhorne-Newtown Road opened a full service restaurant The Bridgetown Mill House, making it a true country inn… In addition to regular seasonal menus, a Tapas menu is offered on the outdoor brick patio—and, the Zagat Survey rated it Excellent from 2003 through present day… Read more at the Neighborhood Joints tab…

Our third wedding anniversary—and 16th anniversary from the day we met—fell on a Sunday this year. To celebrate the occasion we made online reservations at Seasons 52 in the Princeton Market Fair. (Thanks Wendy for the tip!) With restaurants all over the country, they are noted for their handsome arts-and-craftsman styling, autumn ledgestone walls, awesome lighting, and an open kitchen—LOVE the vibe!

A seasonal menu features designer ingredients, many of them organic, from signature flatbreads and mini-indulgence desserts to an international selection of 100 wines assembled by a master sommelier, including more than 52 offered by the glass—thus the name? They use only fresh, in–season ingredients and prepare them with rustic techniques like oak-fire grilling and brick oven roasting to highlight natural flavors.

Seasons 52 is a celebration of what’s good now. Seasonally inspired ingredients at their peak of freshness. Rustic cooking techniques that bring out natural flavors. And an ever-changing selection of global wines. All in a casually sophisticated setting.

The crispy prosciutto and asparagus flatbread.

Seated within minutes of our arrival, our friendly waiter, Pierce, brought us menus and gave us time to review our drink selections. Finally deciding on a bottle of Tuscan Santa Christina red, we proceeded to scrutinize the food menu and noted that many surrounding tables were ordering versions of their signature flatbreads, so we opted to share the “Chef’s Suggestion” Crispy Prosciutto and Asparagus with melted Camembert cheese and chervil. We loved the thin crisp crust and the toppings were perfectly proportioned.

While I often gravitate to seafood as an entree choice, for some reason the Oak-Grilled Filet Mignon—a trio of roasted mushrooms, Yukon Gold mash, roasted asparagus, with red wine sauce—was calling my name (and they were out of the Cooper River Salmon anyway.) It was the tastiest and most succulent piece of beef that I’ve had in ages! And I’m glad there wasn’t a deluge of mashed potatoes, but just enough to compliment the meat. Unable to finish my meal, Russ gladly accepted my offer to help me out 😉

What did Russ choose? The Oak-Grilled Rack of Lamb, with spring vegetables, Yukon Gold mash, and shallot jus. It arrived gorgeously plated and grilled to a perfect medium-rare. As we enjoyed our meals, I commented that it was easy to hold a conversation as the noise level didn’t overwhelm.

However, just as we were finishing our dinners, a screaming fire alarm went off, causing much confusion amongst diners and staff, with some walking out, while others continued to eat—like us as we finished our last few bites. When it was clear the alarm was not turning off, everyone was ordered outside. I was dismayed to see many patrons just go to their cars without paying their tabs.

Dining patrons waiting outside after the first alarm went off.

The waitstaff and cooks congregate together as they wait for reentry.

It seemed like 10-15 minutes before the cops and fire chief arrived. After doing their due diligence and silencing the alarm, we were allowed back in. At that point I did notice a fire truck had pulled up out front. Once reseated, Pierce came to our table and asked if we’d like to see dessert, and I nudged Russ to say yes because I wanted to get a photo of the slick way they present the offerings.

The police arrived first, then the fire chief and finally the fire truck.

As soon as Pierce walked away, the alarm starting blaring again!! An audible moan was heard from the diners as we once again were ordered to vacate. While preparing to leave, Pierce asked if we’d care to reconcile our tab, so as Russ settled up I waited outside. One of the chefs was apologizing for the inconvenience and to reward those who stuck around, handed out $52 vouchers for a future meal. I urged Russ to obtain one also, so now we have $104 worth toward a future visit. And we were some of the lucky ones who actually got to finish our delicious entrees and bottle of wine.

That had to be an extensive night for them with a good number of diners leaving without paying their tabs, food cooking on the grill that had to be thrown out, and diners with reservations that hadn’t yet put in an order—not to mention all of the waitstaff that probably got stiffed. Well, we did our part, and it paid off handsomely!

Many years ago when I first started dating Russ, I made a version of this salad from scratch on one extremely hot summer day. We were getting ready to attend an outdoor concert and it was so ungodly hot and humid out, I couldn’t fathom the idea of cooking. It escapes me where I even obtained the recipe from, and have since lost the instructions. Then a short time ago, we wanted to throw together a quick dinner using up some raw shrimp and discovered the jar of Trader Joe’s Thai Green Curry Sauce in our pantry.

Since much of the wonderful flavors are already in the jarred sauce, all I had to do was enhance the meal with some colorful veggies and/or fruit. Luckily I happened to have a red bell pepper and a ripe mango on hand too. And we already had mint growing outside, so I was able to snip enough to use as a garnish.

I love this tasty, super-easy summer salad as lunch, dinner or as a picnic contribution (just increase the amounts.) It is chockfull of flavors and can be served at room temperature and made a day ahead of time if needed. (But don’t incorporate the mint and cilantro until you’re ready to use.) And if you’re just not a seafood person, shred up some rotisserie chicken from the supermarket instead.

Ingredients

• 2 cups cooked white rice
• 1 jar Trader Joe’s Thai Green Curry Sauce
• 1 1/2 lbs. small to medium uncooked, cleaned, deveined shrimp
• 1 medium red bell pepper, cut into 1/2″ cubes
• 1 ripe mango, peeled and cut into 1/2″ cubes
• 6 scallions, greens only, chopped into 1/4″ pieces
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/2 small fresh jalapeño, minced (optional)

Instructions

1. Cook the rice according to instructions. While rice is cooking, warm the Trader Joe Green Curry sauce over a low heat.
2. Bring large pot of water to boil. Once boiling, add shrimp for a mere one to two minutes until just pink and done. Drain over colander and set aside.
3. Cube all peppers, mangoes, and scallion greens. Mince jalapeño if using. Place all into a large bowl.
4. Add rice into same bowl and mix together. Add the shrimp, herbs and sauce over the rice mixture and stir all until well melded. (If not eating the salad right away, wait until ready to use to mix in fresh herbs.)

Optional ingredients: fresh corn kernels, cubed avocado, or additional coconut milk to up the sweetness quotient.

Here’s an interesting twist on an old favorite: chocolate covered strawberries. But in this case the chocolate is on the inside of the inverted berry and stored in egg cartons—Inside-Out Chocolate Strawberries—brilliant! I saw it on Pinterest and can’t wait to make some of my own for an upcoming party.

Get the recipe and read more about fresh strawberries under the Bits N’ Pieces tab…

From Cook’s Illustrated, July 2013.

In the Middle East, kebabs called kofte, feature ground meat—not chunks—mixed with lots of spices and fresh herbs.

The night we cooked these bad boys, our package of ground lamb was about 1.34 lbs. which made seven koftes (figure on about 2, maybe 3 per person.)

INSTRUCTIONS

1. FOR THE YOGURT-GARLIC SAUCE: Whisk all ingredients together in bowl. Set aside.
2. FOR THE KOFTE: Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
3A. FOR A CHARCOAL GRILL: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place pan in center of grill. Light large chimney starter filled two thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas) until browned and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, passing yogurt-garlic sauce separately.

Isn’t this party appetizer so cute and clever?

Having been away without access or time to write a food blog this past week, I thought I’d share this photo of a new twist on Caprese Salad. Time consuming? Probably! But sure to catch the interest of your guests…

After parking nearby on our way to reservations at Zorba’s Taverna on Fairmount Avenue in Philly, we encountered a couple walking a large poodle with dreadlocks—I kid you not! It wasn’t the most appealing look I’ve ever seen on a dog, and with poofs of hair at it’s feet, it looked ridiculous actually. Hey, to each it’s own…

Check out the rest of the blog under the Ethnic Dining tab…

Pork tenderloin is popular because it’s lean and reasonably priced, but it lacks flavor and tends to be dry. Grilling increases flavor but only on the meat’s exterior. By cutting the tenderloin into 1-inch cubes for kebabs, it creates more surface area for flavorful char. Salt the chunks briefly to help the pork retain moisture. If your pork is enhanced (injected with a salt solution), do not salt it in step 1.

Toss the pork pieces in a flavorful, low-moisture glaze (which contains added cornstarch to help it cling) and thread them onto skewers. You will need four to five 12-inch metal skewers. A mid-cooking application of glaze adds extra zing, and the brief time on the grill minimizes moisture loss. In the end, the kebabs were done perfectly and so tender that we could cut them with the edge of our fork!

Our tenderloins weighed in at closer to two, as opposed to the 1 1/2 pounds called for so we doubled the glaze to make sure we had enough. Plus given the size of the pork chunks, I think Russ had a bit of an issue calculating a 1″ cube because they measured closer to 2″ each! To accompany the entree, we stir-fried some asparagus and shiitake mushrooms in a wok on the grill’s side burner while the pork rested under a tinfoil tent. (Recipe posted in another blog.) Both meat and veggies cooked within minutes, perfect for when you are squeezed for time.

Plated meal of pork kebabs and asparagus and shiitake mushroom stir-fry.

a.kitchen, is a highly acclaimed restaurant at AKA Rittenhouse Square on 18th near Walnut St. in Philly. Chef Eli Kulp and Ellen Yin of Fork collaborated on a new culinary concept, with Kulp reinventing the menus using the freshest seasonal ingredients in a simple, yet notable approach: flavor-forward cooking over lump hardwood charcoal. The technique is old-school in a way—just a red-hot smoldering fire—bringing a modern approach and attention to detail to each dish.

Char-grilled whole fish picture from a.kitchen website.

Identified by Zagat as one of Philadelphia’s “hottest tables” and having read a positive Craig LaBan article in the Philadelphia Sunday Inquirer some time ago, Russ selected a.kitchen for his birthday dinner. Looked at as a new adventure, and with all of the upbeat reviews, both printed and online, his decision was swayed. Our visit coincided with a beautiful Spring Sunday evening and upon arriving, we were seated at the best table in the house (in our humble opinion), straddling the open walls—still inside but enjoying the outside with streaming views of an eclectic mix of people (and their pets) as they strolled, ambled, or skateboarded on by.

Russ peruses the extensive wine menu.

Described in Philly Mag as “Perhaps the sexiest bar in Philadelphia complimented by excellent cocktails and a menu by Eli Kulp.”

After selecting a bottle of Spanish red wine from a very extensive wine list, our friendly waitress brought us a wooden box of paper thin bread crisps, seasoned with black garlic and spices, to nosh as we pondered the menu—full of small plates with huge flavors—right up my alley! She explained that patrons usually order with family-style in mind, sharing the plates as they are delivered in non-rushed fashion. So as twilight settled around us, we enjoyed a leisurely 2 1/2 hour dinner.

Black garlic and spiced complimentary bread crisps.

For starters we shared Grass-fed PA Beef Tartare: a well-chilled, grass-fed tri-tip steak seared directly over coals, then diced up into pieces that ranged from raw to caramelized. The course created cool textural interplay, and the flavors mixed in — gherkin vinaigrette, dry-aged beef fat, egg yolk, tarragon-and-chive-flecked Bearnaise aioli — made each bite fluctuate between luxurious and spicy. The tartare was served with crispy puffed potato skins dusted in malt vinegar powder. If I had to choose, this was probably my most favorite plate of the night!

Not looking like much, this Beef Tartare dish was beyond incredible!

Our other starters were the Spiced Cauliflower, with black garlic and avocado. Beautifully arranged in a mound, the spiced vegetable was cradled in a bed of creamy avocado, just the right counterpoint for the tangy flavors. And Fried Oyster Tartine with creamed collard greens, lemon, and crispy shallot, slathered on chunky slices of terrific bread that sopped up the flavors.

Starter plates of Spiced Cauliflower and Fried Oyster Tartine.

Both in the mood for lamb, we each ordered the large plate of Colorado Lamb, with “burnt” celery root, cabbage, and huckleberry bbq; and asked to share a side of Grilled Shiitake Mushrooms with seaweed and eucalyptus. When the lamb entree was delivered to the table, I was rather miffed at the small portion thinking it was two orders. But our waitress thought she heard we were “sharing” the entree, so she only put in for one order, which ended up being more than plenty anyway— dissatisfaction dissolved!

Entree of Colorado Lamb.

Shiitake Mushroom side dish.

Of course, being Russ’ birthday, he had to have dessert, which comes on a different menu. With little hesitation, he opted for the Goat Cheese Mousse with honey, blueberries and a crumbled graham cracker topping, nicely presented with a glowing candle on the side. Not a dessert eater myself, he did insist I try a taste, and it was wonderful!

Russ ready to dive into his Goat Cheese Mousse dessert.

As an added bonus, Russ had found a free, on-street parking spot just around the corner off of Rittenhouse Square Park. Would we go again? Yes, the restaurant did live up to it’s reputation—although the prices make it a special occasion destination.