My mom always raved about strawberry-rhubarb pies from her childhood. In Best Food Writing 2007, there's an excerpt from Barbara Kingsolver's 2007 book, Animal Vegetable Miracle, that highlights rhubarb's savior-like qualities when no other seasonal fruit is available. And when I made rugelach this summer, I used some strawberry-rhubarb preserves in a few of them (heated and mashed a bit, of course).
Reading Kingsolver's book this summer piqued my rhubarb curiosity once again, and the Boston Globe Magazine serendipitously printed a recipe for Foolish Rhubarb Cardamom Parfaits. Naturally, I wanted to have my hand in preparing this fruit...er, stalk...er, plant...
What the heck is rhubarb? According to wikipedia, rhubarb is a vegetable, but we use only the stalk for cooking/baking. Good thing, because the leaves are toxic. I'd suggest checking out the wikipedia article (linked above) to see photos of the stuff before it's chopped up into packable pieces for the grocery store.
My adventure with rhubarb turned into a late-night cooking craze, as I decided to make the parfaits after finishing up a batch of Scottish scones (some made on the griddle, some in the oven). And unfortunately, I was actually the only person that even tried the parfait, or the rhubarb for that matter, because my parents both had stomach bugs at the time. So you'll either have to trust my judgment or make it yourself!
The rhubarb is a hard stalk, with skin about the same color as a red onion. Under the skin, it's a pale green. I have no experience with it, so I don't know if mine looked healthy, or if it was old as the hills - all I know is that it cooked up fine so I don't have any complaints. You have to peel off the skin by digging under it with a knife and peeling all the way down the stalk. It's very simple, and produces beautiful curls of purplish ribbon.
After peeling and chopping the rhubarb, I threw it in a saucepan with some sugar, orange juice/zest, cardamom, and vanilla. I didn't think there was enough liquid, so I added more juice. That ended up being a mistake: first of all, the rhubarb oozes liquid when it's cooked, so the extra juice was unnecessary; secondly, the sauce ended up too orangey.
Once cooked down and mashed up, I refrigerated the sauce overnight. I made whipped cream the next morning, and then assembled a giant parfait (if made with cream, parfaits should be tiny, I've learned). I must say that I liked the look and idea of the concoction better than the actual taste. I thought it was too sweet, so maybe with less sugar and less orange juice it would work better. But it was still fun, and paired well with the plain scones I had made. Not bad for a first attempt at rhubarb preparation.
Wednesday, June 18, 2008
A Romp with Rhubarb
Tuesday, June 3, 2008
Let's Do Brunch
Brunch is, without hesitation, my favorite meal of any day I can get it. Since I normally wake up at a crisp 11AM, brunch and I have had a long love affair--full of scones, home fries, pancakes...
Sabrina’s, Rx, and my newfound favorite Honey’s Sit 'n' Eat are all fine choices in the Philly brunch scene. However, during my last weeks of school I didn't want to bother with SEPTA, an hour-long wait, and a $14 omelet. Instead, a brunch in the comforts of our home and pajamas sounded more to my liking.
Hosting a brunch may sound overwhelming when you take them on full force but with the right attitude, some good planning ahead, and a solid menu, they can be an easy and relaxing event for all. The most solid advice I could offer is don’t be overambitious. I’ve made this mistake too many times while hosting dinner parties. Individual omelets with the guest’s choice of ten different chopped fillings can be elegant but why go through the hassle? Instead, go for scrambled eggs which can be made in a big batch and served buffet style.
It's also important to do enough preparation. This starts with having a menu in mind long before the morning of the party. Try to prepare as much as possible beforehand to avoid being exhausted and stressed by the time your guests arrive that morning. For example, scone dough can be prepared in advance and simply cut up and baked the morning of. It is important to have a game plan before cooking. Know what order you plan to make items so you can figure out what needs the oven and what should be served warm.
As far as what should be on the menu, try to make a balance of savory and sweet dishes to cater to different brunch palates. Avoid making dishes for the first time - stick with tried and true recipes so you don't encounter unexpected surprises midway into cooking. A pot of coffee is a must, even if you don’t drink it. I assure you others will.
It is best to do your brunch family style--have dishes out on the table and let guests serve themselves. And of course, a vase of flowers is always a nice touch.
My last piece of advice, and the most important, is that you should enjoy yourself as the host. If a dish does not come out as perfectly as hoped, don’t obsess over it. Enjoy the company of your friends and family and by all means, eat until you can’t even think about dinner.
• Asparagus and Onion Frittata (Courtesy of Epicurious)
• Trader Joe’s Basil Chicken Sausages
• Roasted New Potatoes with Rosemary and Garlic
• Banana Berry Smoothie
• Trader Joe’s Orange Juice
• Lemon Poppy Seed Pound Cake Muffins (Courtesy of Joy of Baking)
Other suggested menu options: French toast, quiche, scrambled eggs or frittata with various toppings (goat cheese, lox, mushrooms, artichokes, leeks, spinach, etc.), yogurt, coffee cake, cinnamon rolls, bacon, hash browns, home fries, biscuitsTweet
Tuesday, May 27, 2008
Update on Penn Appetit and the Blog
I just wanted to write a quick note about what has been happening with Penn Appetit!
First of all, I apologize for the lack of posts in the last couple of weeks. Penn's school year just ended, so Penn Appetit took a little breather, but we hope to get back on track with some summer posts soon. Look for some great new pieces in the next few days!
Also, our second issue was a success! We distributed the magazines quickly, and got lots of compliments on the new look. Congratulations to all involved.
Lastly, we are working this summer on developing a new website. Though the articles/PDF version of the second issue of the magazine are not up yet, they will be soon. And if all goes as planned, we'll be moving the blog to be a section of the site. More details to follow.
Our posts might be a bit less frequent over the summer, but we are aiming to get a few up per week. So please look out for them, and I'll be sure to update you about the new website!
Monday, May 12, 2008
The War on Out-of-Season Produce
Chef Gordon Ramsay is cooking up controversy in his attempts to make serving out-of-season fruits and veggies illegal in England. He claims that this policy would force chefs to be creative and have environmental benefits. His heart seems to be in the right place, but as this article on BBC News (http://news.bbc.co.uk/2/hi/uk_news/7390959.stm) points out, this legislation would be catastrophic for the East African farmers that rely on the trade of their produce. Also, there is a reason such trade exists: a strong demand. Are his efforts the right way to tackle this issue?
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Restaurant Design
Laia Guardiola and David Benito designed the versatile interior of Plató, their Barcelona restaurant, to be absolutely transformable in color and layout. Why? To keep guests entertained and adapt to a variety of entertaining needs. It looks a bit cafeteria style, and, well, my Sunday school's dining area doubled as a gym.
Check out dezeen's rundown of the restaurant, with some great photos.
Friday, May 9, 2008
Ask-A-Nutritionist (Carolina)
Q: If I need to stay up late studying, what are some healthier alternatives to caffeine and carbohydrates that I could try out for energy? – Carolina
A: Hi Carolina,
If you’re looking for healthier alternatives for a late night snack, here’s my favorite: try a cup of Greek yogurt, topped with high-fiber cereal or low-fat granola. Or, instead of cereal, add omega-3s—the “good” fat—such as almonds or walnuts. (If you’re concerned about your waistline, keep the nuts to a handful.) Sliced strawberries add sweetness. It’s the ideal pick-me-up, and the protein and fiber will give you the energy and strength you need for a long night of studying.
Rachel S. Beller, MS, RD
Beller Nutritional Institute, LLC
www.bellernutritionalinstitute.com
Want to see your nutritional question answered here? Simply submit your questions to pennappetit [dot] nutritionQandA [at] gmail [dot] com.
Wednesday, May 7, 2008
The Restaurant School at Walnut Hill College
Crab Stuffed Mushrooms
2 dozen large mushrooms, such as shiitake, or button mushrooms
½ medium onion, finely diced
4 tbsp. diced celery
4 tbsp. diced red bell pepper
3 tbsp. minced garlic
½ lb. lump crabmeat, picked to remove shells
bread or panko crumbs
2 tsp. Flour
1 egg
Canola oil for sautéing
Salt and cayenne pepper, to taste
1 c. seafood or vegetable stock
Directions:
Preheat oven to 350 degrees. Pull stems out of mushrooms and dice stems very finely. Saute onions, celery, bell pepper, mushroom stems, and garlic in oil until onions are clear. Add flour and blend. Add stock and simmer 10 minutes. Add crabmeat and breadcrumbs, season with salt and cayenne to taste. Add one egg.
Pipe mixture into mushroom caps. Top each with enough breadcrumbs to evenly coat and bake for 12 minutes.
Brussel Sprouts with Sauteed Bacon and Apples
1 pint Brussels sprouts, trimmed
3 c. water
1 c. milk
2 tsp. salt
4 slices bacon
1 apple – peeled, cored, diced
1 tbsp. lemon juice
salt and pepper to taste
Directions:
Cut an “X” in the bottom of each Brussels sprout to allow the cooking liquid to penetrate the inside.
Combine the water, milk, and salt in a medium saucepan. Bring to a boil, add the brussels sprouts and reduce to simmer. Cook for 7-8 minutes or until soft.
In a sauté pan over medium-low heat, render bacon crisp. Crumble and reserve the bacon, and also reserve the fat.
Heat saute pan and add the reserved bacon fat. Sauté brussels sprouts and apple in bacon fat until heated through. Add crumbled bacon, lemon juice, salt, and pepper and combine. Serve on a warm plate, if possible.
Chef Ron Giovanni began in a pantry position, but worked his way up to become a line cook, sous chef, and executive chef. He is currently a culinary instructor at The Restaurant School at Walnut Hill College and West Catholic High School in Philadelphia. He is developing a professional personal chef service called Dine-By-Design. Chef Giovanni can be contacted at 856-582-4889 or RonAGiovanni [at] aol [dot] com.
Tuesday, May 6, 2008
A Saturday in the City
The annual Rittenhouse Festival came at a perfect time this year: right in the middle of finals. So on Saturday, I decided to take a break from studying and walk down to Rittenhouse Square.
Not really knowing what to expect, I was amazed to find a multitude of vendors, live bands, and even a fashion show in the middle of Walnut Street. I took in the sights and sounds of the celebration; however, it was the delightful smells of Philadelphia's top restaurants that I enjoyed the most. The Rittenhouse Festival showcased freshly prepared foods from restaurants such as the Continental Midtown, Alma de Cuba, Le Castagne, and many others.
After sampling more food than I probably should have, I relaxed in the park and listened to a local band. I walked back to campus, astonished by the great afternoon I had had downtown--although I guess anything is better than studying for finals.
Coffee Shop Hopping
It’s even better than the bars. Why? Because you can do it during the day.
It’s the middle of finals. You’re getting cabin fever from Van Pelt (not to mention to the food selection in Mark’s Café is sub-par), Buck’s is loud and filled with sorority girls planning their nights out while you are desperately trying to crank out those fifteen pages due tomorrow, and Starbuck’s just smells funny. So what do you do? Why, you get out of town, of course.
I don’t mean literally. There are a plethora of off-campus study locations (and by this I mean coffee shops, because I refuse to work out of the easy reach of food), both near and far. I aim to bring you a far from comprehensive listing of a few of the choicest options.
First, if you want to stay near campus, The Green Line Cafés, two of which are at 43rd and Baltimore and 43rd and Locust, are excellent choices. Socially responsible coffee meets edgy West Philly in a friendly neighborhood atmosphere. Unfortunately, the Baltimore location does not offer wireless access but the Locust one does. The Locust shop is also two doors down from Koch’s, so if the vegan-veggie vibes of the Green Line aren’t doing it for you, you can always pop over to Penn’s best and only deli for pounds of (free) meat.
If you want to venture farther, well, that’s when the fun starts.
Across the Schuylkill but still close:
Walnut Bridge Coffee Shop, which I think is at the intersection of the Schuylkill River and Walnut Street, offers free wireless, comfortable chairs, and chocolate truffles.
Just a little further (Rittenhouse Area):
Tuscany Café, at Rittenhouse Square and Locust (West End of the square), is my choice for morning work, as its little window-front bar gets so much sun it could probably power the whole café. (I have a think about sitting in the sun.)
Just diagonally across the square is the Center City Barnes and Noble, whose second-floor Starbucks offers better-than-Tazo teas but pay-for wireless (BOO).
In the vicinity is La Colombe, just north of Rittenhouse on 18th, famous for its coffees, and Remedy Tea Bar, at 16th and Sansom, previously reviewed on this blog.
Then, of course, there’s the park itself, although it is not conducive to productive studying.
South Street offers its own fair share of coffee shops, particularly La•Va, at 21st and South, and the Bean Café at 6th and South.
12th and Pine features The Last Drop, and 11th and Spruce is home to Spruce Street Espresso.
If you’re looking for somewhere new to study and get a little exercise while you’re at it, Philadelphia has more than its fair share of small, neighborhood coffee shops, most of whom offer wireless internet and excellent food and beverages. And the best part? No one you know is there to distract you.
Monday, May 5, 2008
Beyond the Forbidden Fruit
CNNmoney.com highlights 9 foods that have been banned by government agencies for issues ranging from animal rights to public health. Resourceful and legal-savvy restaurateurs have worked around some restrictions, however, so don't be surprised if you see foie gras in Chicago!
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