El Vez: Get Ready for a Good Time

Photo from http://everythingphiladelphia.org/?page_id=41

Click photo to visit the official website of El Vez

Even from a few blocks away, El Vez grabs your attention. A glowing pink neon sign spells out the name of Stephen Starr’s Mexican restaurant high above the surrounding Center City storefronts. Upon entering, the dazzling décor, including a rotating hot pink convertible above the bar, draws your eyes in countless directions, while the din from the bar and the delicious smells of dishes passing by contribute to a total sensory overload.

You should come, however, for the food, if nothing else. The Cesar Chavez guacamole ($14), with oaxaca cheese, fresh tomatoes, and a drizzle of balsamic vinegar, is perfect for three or four, especially when paired with the queso fundido con carne ($11): a blend of chihuahua and oaxaca cheeses and tender chorizo. Served with flour tortillas, it's surprisingly light on the grease and has just enough bite. And if you aren’t already full, the pollo annatto ($19) will definitely satisfy. The dish features a slice of poblano cornbread topped with a tender sliced chicken breast as well as a chile relleno, stuffed with a blend of shredded chicken and tomatoes. 

El Vez is definitely not cheap, but, if you order intelligently and plan on sharing, it isn’t too expensive either. Try to make reservations, especially on weekend nights, because the restaurant, although large, fills up almost instantaneously. Before you graduate, make sure you try El Vez at least one time.

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Lover swans - oh my gourd!

It's always fun to observe some unabashed public display of affection! These sweet pair of lover swan gourds were spotted in the eclectic Hill Tea Bar up in Chestnut Hill. And they lived happily ever after:

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Extra Food Event!

We found out about this event after posting upcoming food events on Sunday, so here's the information:

Multicultural Cooking Series: Asian Hot Pots

Thursday, October 30
DuBois College House (3900 Walnut St- entrance behind Hamilton College House)
5:00 pm - 7:00 pm
Come learn about culture, cuisine and cooking style, while enjoying a delicious meal.

Let the PAACH Student Programming Committee guide you through a traditional Asian communal style meal called Hot Pots (visit http://en.wikipedia.org/wiki/Hot_pot for more information). The evening will feature traditional Chinese, Japanese and Thai stations. Learn about the cultural significance of the meal and how to prepare and share this delicious cuisine. Penn students, staff and faculty welcome.

Please RSVP to Ninah@upenn.edu by Thursday at Noon. Walk-ins welcome but space is limited!

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A Simple Pot Roast

Pot Roast (Serves 5-8)

Ingredients:

1-2 can(s) of cream of mushroom soup
1 medium onion
6 potatoes (red-skinned recommended)
2-3 pound roast
1 teaspoon of oregano
2 teaspoons of garlic powder
dash of chili powder

Directions:

Preheat the oven to 425°F. Empty the soup into a deep pan - use one can for a 2.5 pound or smaller roast, and 2 cans for larger roasts. (Note: The soup is the secret to this recipe. It cooks the potatoes faster than oil does and it is less fatty - plus it also keeps the meat incredibly moist! You can even use the remainder of it as gravy.) Halve or quarter the potatoes, depending on their size. Place skin-side down around the pan. Sprinkle them with half a teaspoon of oregano and 1 teaspoon of garlic powder. Place the roast in the center of the pan. Sprinkle the remainder of the spices on top. Add sliced onion to the potatoes and the roast.


Cover pan with aluminum foil. Cook for 1.5 to 3 hours. Check on it after an hour and then every 20-30 minutes until ready. Simply cut a slice of the beef to see if it is the right level of “pink” for you. Once it is, enjoy!


For Vegetarians: This recipe (minus the beef) is a quick, easy way roast potatoes if you are out of oil or simply want a less fatty option. Just fill the pan up with potatoes and cook for 45 minutes to an hour.

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Answers to our Quiz

Answers: 1. b) 2. d) 3. a) 4. c) 5. d)

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Sodium: the tasty killer!

Sodium is one of those metals in the middle of the periodic table that people need to consume regularly to survive. However, we don't need to eat very much of it (about 500 mg a day, although the USDA recommends a more generous 2300 mg), and most people eat far more than they need. Just about everything that comes in a bag, bottle, or served with french fries has much more sodium than you need: one cheeseburger from McDonalds? 750 mg.

High levels of sodium don't have the same health effects on everyone, but everyone can reduce their risk of high blood pressure and heart disease later in life by consuming less salt today. In general, you can reduce your salt intake by following some or all of these recommendations:

*Instead of using canned fruits and veggies, cook with frozen, or better yet, buy them fresh;
*Avoid processed meats, especially sandwich meats like bologna and spam;
*Drink juice or water instead of soda pop, and avoid pretzels, chips, and candy - these are also high in calories;
*Whenever possible, choose "no salt added" for staples like butter and tuna;
*Cook at home from fresh ingredients instead of heating up frozen dinners.

If you're worried about a family history of high blood pressure or cardiovascular disease, a group of conditions responsible for 30% of annual American deaths, it's never too early to start being salt-conscious. Healthy eating!

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Test Your Culinary Clout!

1. What wine is sweet in a Manhattan and dry in a martini?
a) Sherry
b) Vermouth
c) Port
d) Dubonnet

2. The name for this pasta translates into "little ears," which they resemble. This pasta is called:
a) Rotini
b) Vermicelli
c) Rotelle
d) Orecchiette

3. This plant gives the characteristic yellow color to Thai curries:
a) Turmeric
b) Saffrom
c) Longan
d) Carrot

4. Something that is served "Cordon Bleu" means that it is:
a) Covered with mushroom sauce
b) Set on fire using rum
c) Stuffed with ham and cheese
d) Deep-fried

5. Tzatziki is a yogurt-based sauce. Which vegetable is the main ingredient used in its preparation?
a) Potato
b) Celery
c) Tomato
d) Cucumber

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Upcoming Food Events

Here's a list of upcoming food events as part of a series that will begin to appear on Sundays. If you have any food-related events that you'd like to be included in future listings, please email PennAppetit.blog@gmail.com.

Jewish Renaissance Project Alternative Spring Break: Get (your hands) Dirty!

Get [your hands] Dirty, the Jewish Renaissance Project's Alternative Spring Break trip is a week-long experience focused on getting to know an awesome group of people while exploring food ethics, sustainable agriculture, local food through hands-on volunteer work, building community, and exploring the intersection of social justice and Jewish values.

Upcoming Info Session: Wednesday, October 29, 8 PM

Civic House Seminar Room (first floor) **Snacks provided!!!**

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Goulish Gourmet Trick-Or-Treat Adventure
Presented by City Food Tours
This adult version of Trick-Or-Treat in the heart of Center City features hauntingly yummy treats and BOO-ze to make this the best Halloween ever!

Your 2 ½-hour adventure makes stops at 8 of the city’s best specialty food shops and restaurants, including Capogiro Gelato, Joe Coffee, McGillin’s Olde Ale House, Naked Chocolate Café, Solefood, Tavern 17, Tbar, and Valanni Restaurant. Delicious samples at each shop are included!



Tour Date and Time: Thursday, October 30, 6 PM

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Potato Gratin

Delicious, cheesy potato gratin with a golden brown crust. Photo by Kendall Haupt.

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Buy for your Halloween party (and please invite me)!

Dean and Deluca's assortment of Halloween goodies seem to be equal parts adorable and delicious. I know I should be morally opposed to a $200 Apple Crate Cake, but it's hard when it's so cute:I'm not drooling over all their offerings, though. My conscience does kinda kick in in regards to consuming tiny costumed children. Even though they do look tasty.

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