Fruits Montage

"Potato?"
photo by Jonathan Coveney

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Friday Blog Lovin' - Blackberry Dumplings

Blog: eat make read

This Brooklyn blogger features creative combinations and beautifully presented food. This blackberry dumpling recipe is no exception!




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Brown Betty Petite

Cupcakes are a small delight and Brown Betty Petite serves some of the best cupcakes in city of Philadelphia. Located at 269 South 20th Street, it is within easy walking distance of Rittenhouse Square Park.

Brown Betty Petite is an offshoot of Brown Betty Dessert Boutique in Old CIty

click logo to visit Brown Betty's official website

Tucked into a small storefront, this small boutique is hard to find, but once you find it, you’ll want to remember it and come back for seconds. The cupcakes are creative and delicious. Brown Betty has your garden variety cupcakes, like chocolate cake with vanilla frosting, but they also have nine unique varieties of pound cake. The pound cakes range from an almond pound cake to a vanilla pound cake filled with lemon curd and topped with buttercream frosting.

The storefront is a satellite of the main Brown Betty Bakery. The cupcakes themselves are excellent, sitting between the size of a cupcake from your average cupcake tin and a coffee house muffin. Brown Betty Petite offers 15 different cupcake flavors in total; some are daily attractions, while others are only available a few days a week. You’ll have to make a visit on Tuesday, Thursday or Saturday in order to pick up my favorite cupcake, The Carrot Patch, a carrot cake with cream cheese icing.

It might be frustrating to get there and find it’s not the right day for your favorite flavor, don’t fret too much - find a new favorite. And if 15 different cupcake flavors staring back at you with their frosting swirl would be overwhelming, don't despair, as they'll usually have eight to ten flavors available each day, baked fresh and trucked in from their main bakery in the Northern Liberties.

So if you are around Rittenhouse Square, between 12 and 7 pm Tuesday through Saturday, stop by and let a Brown Betty cupcake brighten your day. You can’t go wrong with one of the many delicious varieties of pound cake either. Check out the bakery’s nifty website (Brownbettydesserts.com) for more ordering and location information.

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Live Blogging - Top Chef Season 5: Episode 14

11:00
Although she may not win tonight, Carla is the clear audience favorite, earning 65% of the popular vote. With no separation between Stefan and Carla, Padma anticlimactically names Hosea the winner. He was far from my favorite, but he was easily the best performer tonight, so he fully deserved his victory. So that's that; season five has come to a close. It was one of my favorite seasons so far, and I hope whoever's reading this enjoyed it too. Maybe I'll be back next season!

10:53
At judges' table, the judges reiterate their dinner comments about Carla's dishes, praising her first two and coming down on the others. It seems that Carla might have listened to Casey a little too much tonight, spoiling her chance at victory. Hosea's only misstep tonight was a mediocre second dish, but his other three wowed the judges, which may be enough to propel him to victory. Like Carla, Stefan's comments are a bit of a mixed bag, with a popular alligator soup and the judges' favorite dish of the night in his squab. His carpaccio and dessert, however, aren't as impressive. Following the evaluations, Stefan reveals a bit of a heart beneath his stone cold exterior, comforting a clearly distraught Carla, who the judges declare out of the running. Tonight, I think that Hosea was more consistent that Stefan, and he should come away the winner. Padma sneaks in her best comment in weeks, offering "it was pedestrian, at best," when commenting on Stefan's dessert.

10:42
Understandably, there seem to be nerves all around in the kitchen, and they only increase for Hosea when he sees the line-up of judges tonight, including Rocco DiSpirito, Hubert Keller, and our very own Fabio. All three appetizers seem to go over well, with Hosea possibly earning top marks for his blackened red fish. Two of the first dishes include raw fish, Hosea's and Stefan's, and two include fennel, Carla's and Hosea's. Carla definitely wins this round, as the judges express minor qualms with both of the male contestants' dishes. If she took round one, Carla loses the second course battle, as her reworked meat and potatoes falls flat, while Stefan's squab and Hosea's scallop soar. Prior to the third round, Carla overcooks her blue cheese souflees, what could prove to be a fatal error, forcing her to send out an incomplete plate. Again, Hosea seems to be number one in the final round with his venison, with Stefan's dessert platter and Carla's apple tart following, in that order. At this point, Hosea looks like the front runner, but the judges have made some strange choices this season, so I wouldn't say anything is definitive just yet.

10:23
So that was an super-sized commercial break (7 minutes), and this isn't even a super-sized episode! Tom surprises the chefs by unveiling three traditional New Orleans ingredients, crab, red fish, and alligator, and telling the chefs that they'll each have to prepare an additional appetizer with one of the ingredients. They each grab a slice of king cake, and Hosea finds the lucky baby, meaning that he chooses his ingredient (red fish) and assigns the other two, giving Carla the crab and Stefan the alligator, surprise, surprise. The kitchen preparation is definitely hectic, but thankfully, no major drama goes down, meaning that the outcome will be all about the food tonight.

10:09
It's finally here! Tonight the Top Chef judges will crown one of the final three, Stefan, Hosea, and Carla. the season five winner. The season recap highlights the exciting season that most recently saw the departure of Fabio. Before we get into the action, I just want to align myself with Carla, as I have all season. Not only has she cooked consistently delicious food, but she has also been a delight on screen, charming, funny, and sincere. Pre-challenge, there's definitely some bad blood brewing between Stefan and Hosea, which could allow Carla to slip right through to the win, but anything could happen tonight. Tom and Padma present the challenge: cook a three course meal of the chef's choice at the famous Commander's Palace restaurant for a table of twelve distinguished food experts. Each chef will get the aid of a finalist from a previous season as a sous-chef, so Hosea gets Richard, Stefan takes Marcel, and Carla is paired with Casey. The prep at the Audobon tea room is chaotic from the start, as Hosea and Stefan battle for foie gras.

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Weird Food at Trader Joe's

click here to visit the official Trader Joe's website

Often times the highlight of my weekend is a trip to Trader Joe’s, just browsing through their aisles of amazing food products. Every week I find something new and exciting - and no matter how unlikely the food combinations, it's always delicious! Here’s a list of some of the interesting food I’ve found at Trader Joe’s. If you’re the adventurous type, keep your eyes peeled for these items the next time you’re there!

-Dark Chocolate-Covered Chili Mangoes - This is a really fascinating combination of flavors - dried mangoes dusted (generously) with chilli powder, and then dunked in dark chocolate. This requires some really adventurous taste buds!
-Spicy and Tangy Almonds - Made with Tabasco and lemon - mind blowing!
-"Wasabi Wow!" Snack Mix - Wow! Is a very appropriate adjective.
-Mexican Hot Cocoa Cookies - These decadent treats are just the perfect combination of the spicy cinnamon and sinful dark chocolate. Unfortunately, I think this was only for the holidays…
-Japanese Sticky Rice Snacks - Gotta love seaweed!
-Ginger Almost Cashew Granola – lowfat!!
-Gorgonzola Pita Crackers
-Smoked Chicken Apple Chardonnay Sausage - Everyone likes a little wine.
-Organic Maple Agave Syrup
-Peanut Butter with Flaxseeds - Omega 3’s with your PB & J?
-Teriyaki Turkey Jerkey

The list is really endless . . . you’ll have to check it out yourselves to get the real experience of the incredibleness that is Trader Joe's!

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Vegan Stir-Fry Salad Wrap

I'm going to challenge the common belief that meat is the soul and substance of a wrap. And I'm not going to take the easy way out by relying on cheese. Here, I propose a delicious, filling, vegan alternative. I call it the stir-fry salad wrap.

Ingredients:
1 tortilla wrap of your choice (suggestion: soft whole wheat)
A handful of salad greens (suggestion: organic baby spring mix)
Sliced mushrooms (suggestion: baby bella)
Cubed firm tofu
Cherry tomatoes
Choice of veggies (suggestion: sliced bell peppers, julienned carrots, edamame, peas, sliced onion)
Cooking oil (suggestion: olive oil)
Salt and pepper
Soy sauce
Vinegar

Directions:
As the name of this recipe would suggest, there are three main components to this meal: the stir-fry, the salad, and the wrap. The wrap and the salad are self-explanatory. The stir-fry requires cooking.

Heat a tablespoon of your cooking oil in the bottom of a saucepan. Once it's hot, throw in the tofu and the mushrooms, and let them sit for about a minute. If you're going to use sliced onions, also put those in. After a minute, put in the rest of your veggies, with the exception of the cherry tomatoes. As everything is cooking, season with soy sauce, salt, and pepper.

In this process, if the bottom of the pan is too hot, the oil will burn away too quickly. It is helpful to add about 1/4 cup of water to the pan and then cover it for a few minutes, letting everything simmer. There should only be enough water to cover the bottom of the pan; if you drown your veggies, they will come out soggy.

The cherry tomatoes should be cooked separately. Slice them into halves or thirds. Again, heat a small amount (about 1/2 tablespoon) of cooking oil in a pan. When the oil is hot, drop the tomatoes in. They should start sizzling immediately. Drizzle with equal amounts of soy sauce and vinegar, and mix them a little so the taste is evenly dispersed. When they start to appear darker and less firm, remove from heat.

Heat the tortilla wrap briefly (30-45 seconds in a microwave will do) so that it is soft. Cover the middle section with your salad greens, and then add your cooked stir-fry and cherry tomatoes. Roll up and enjoy.

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This wrap will leave you feeling satisfied because of the variety of textures and tastes that comprise it. I personally think the tofu and mushroom are crucial in adding substance. The flavor comes mostly from the soy sauce and pepper, but the tomatoes will add a surprising and delightful zest.

This recipe is really fun to experiment with! Try different combinations of vegetables, different spices, etc. If you're a meat-eater, feel free to add grilled chicken, fish, or sausages. One of my favorite variants is to use just tofu and edamame, and then season them with soy sauce and a sprinkling of dried seaweed.

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In Defense of Brussels Sprouts

Growing up, I always associated brussels sprouts with repulsive, tasteless, overcooked mini-green cabbages that were force-fed to all the naughty little children deserving of the most severe punishments. These soggy blobs epitomized grossness and represented everything that the Cookie Monster did not. So when I decided to taste brussels sprouts for the first time last year, a daring endeavor on my behalf, I was pleasantly surprised that they were not only tolerable, but . . . dare I say it . . . actually quite delicious. I now eat them regularly, sometimes as a side dish but often just as a snack.

brussels sprouts are very healthy and, despite what many may think, can be delicious as well

photo by Dana Robinson

After the taste of brussels sprouts corroded my long-regarded impression, I decided to research whether they were actually as healthy as I previously assumed. I found that these cruciferous vegetables, sharing the same family as cabbage, collared greens, and broccoli, lived up to their mighty reputation. They are infused with countless cancer-fighting agents. With more Vitamin C than oranges, these sprouts help sustain your immune system, and the Vitamin A nurtures healthy, glowing skin. Brussels Sprouts also contain an ample supply of fiber and protein, which curb your hunger and keeps you satiated for extended periods of time. They are also believed to lower the risk of heart disease, stroke, and defend the body against infection.

With all these health benefits, why have we all created such a strong aversion to this vegetable? Part of the reason is due to the unpleasant sulfur odor that is released when overcooked. Also, many people don’t like the taste of plain, over-boiled brussels sprouts. Since overcooking these veggies detracts some of the Vitamin C and other vital nutrients anyways, other cooking methods should be utilized to bring out the savory flavor of the sprouts. By cutting them into halves, spreading them over a greased foiled tray, adding a touch of oil (PAM spray works as well) with some sprinkled salt and pepper, these brussels sprouts can be roasted in the oven at 350 degrees for 20-25 minutes for a crispy, tasty treat. They can also be cut up, flavored, and stir-fried with your favorite vegetable and/or protein combination (like chicken or tofu).

The time has come to give brussels sprouts another chance; don’t let your childhood reluctance control your palate. Why instill your trust in a garbage-dwelling monster puppet anyway? Take the plunge. Taste a brussels sprout and you may also find yourself addicted to this super-nutritious vegetable.

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Upcoming Food Events

Flower-Inspired Food Tour
Where: All over Philadelphia, beginning at DiBruno Bros, 1730 Chestnut St.
When: March 2 - 7, 10:00 am - 1:00 pm
What: A unique food tour inspired by the concurrent Philadelphia Flower Show, featuring hand-crafted treats and botanical delights. Click here to reserve a spot.
How Much: $39 per person

All About Sushi, Part 1
Where: Reading Terminal Market, 12th St. and Arch St.
When: February 27, 5:45 - 7:30 pm
What: Love sushi? Learn from both history and technique from Philly's "Queen of Sushi," Madame Saito. Call (215) 922-1170 to RSVP.
How Much: $55 per person

Free Cooking Demonstration with Erin O'Shea of Marigold Kitchen
Where: Foster's Urban Homeware, 399 Market St.
When: February 28, 2:00 pm
What: A cooking demonstration from chef Erin O'Shea of West Philly's own Marigold Kitchen.
How Much: Free!

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Bacon

crispy, salty, fatty, smoky, yummy

photo by Elizabeth Cunningham

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Friday Blog Lovin' - Someone Please Deep Fry Me a Tootsie Roll

Blog: This is Why You're Fat

This blog features submissions of photos of foods that are so unhealthy that looking at the images may cause a heart attack. The foods featured take gluttony to a whole new level. That would be the covered-in-cheese-and-baked-into-a-hot-dog-pie level. I would still try a deep fried tootsie roll, though.


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