tag:blogger.com,1999:blog-69512085717110048062024-03-04T21:19:51.730-08:00Meat Mt AiryIn this city of neighborhoods, it is easy to be drown out by the hipness of NoLibs or the alcohol-fueled pheromones of Manayunk. Yet, Mt Airy has a culinary couture all its own. Welcome to NorthWest Philly. Meat Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-6951208571711004806.post-43802817612667245572010-09-01T09:10:00.000-07:002010-09-01T09:10:48.493-07:00Shundeez Closes: Saddness Envelopes WorldShundeez, my favorite Iranian restaurant, has sadly <a href="http://www.philly.com/philly/blogs/the-insider/Restaurant_notes_Farmers_market_edition.html">closed its doors in Chestnut Hill</a>. Maurice is fantastic, and I look forward to seeing him back in the market behind the Chestnut Hill Hotel.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-90613321058500783312010-08-02T07:29:00.000-07:002010-08-02T07:29:11.620-07:00Spaghetti (squash) and (fish) BallsI like spaghetti and meatballs, but the meal is too heavy for the the thick soup that defines a Philadelphia summer. Here's a lighter, more summer-y version.<br />
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I made fish balls. Now, I generally buy higher quality fish, but I used basa here since it is being used with other ingredients. I chopped and ground the fish and added chopped shallot, basil, homemade bread crumbs, milk, and an egg with salt and pepper. <br />
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</div>Form into balls and fry in a cast iron skillet.<br />
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</div>I also roasted half of a spaghetti squash, and spaghetti-fied it with a fork.<br />
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</div>Lastly, I made a quick rustic tomato sauce with home grown tomatoes, basil, onion, olive oil and a touch of sugar.<br />
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This is a lesson in altering your food expectations given the season, but also a lesson in cooking seasonally and inexpensively given the food at hand. The only thing I needed to buy was the fish. The tomatoes, basil and onion came from the garden, and the squash and shallot had to be used from our CSA.<br />
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</div>Summertime spaghetti and meatballs: only in Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com1tag:blogger.com,1999:blog-6951208571711004806.post-9413365467885319442010-07-28T08:15:00.000-07:002010-07-28T08:15:56.439-07:00Craig LeBan Visits Mt AiryAvenida gets reviewed by the Philadelphia Inquirer <a href="http://www.philly.com/philly/restaurants/20100725_Mount_Airy_s_Avenida_thrives_despite_Delaware_Market_House_s_departure_.html">here</a>.<br />
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They encourage you to Meat Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-20765264019418245072010-07-18T12:50:00.000-07:002010-07-18T12:50:52.021-07:00iMake: Seared Scallopes with Homegrown Balsamic Beans and Grilled Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3slzWMybvyqEZi5Gnm6YNdorGCqQUDPB35JE-zN-o5HcM2njWep5ApZ_qWxUPS6VeNFLFU9kGlT4WqiMWm83Ry-FyJpjLjb4xm-Yh3YZ_Yyo8im3Ie82Bvcdx4rtoyOnJvv23Jn4sxT7C/s1600/DSCF0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3slzWMybvyqEZi5Gnm6YNdorGCqQUDPB35JE-zN-o5HcM2njWep5ApZ_qWxUPS6VeNFLFU9kGlT4WqiMWm83Ry-FyJpjLjb4xm-Yh3YZ_Yyo8im3Ie82Bvcdx4rtoyOnJvv23Jn4sxT7C/s320/DSCF0054.JPG" /></a></div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com4tag:blogger.com,1999:blog-6951208571711004806.post-24255712670592072632010-07-18T12:43:00.000-07:002010-07-18T12:43:32.091-07:00iMake: Roasted Herbed Haddock with Swiss Chard and Stewed Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_dxipNkrd1AKUdbWXTb3s766YBQ26sAJYDKYiTBpnJm2XzYLaKi2zYNGAeiUMrKdI-g9TjzSL9iHIsci72pFSQDwfbhg1J2pccxd8wV3ElgbcOWBsLwt-uZNj8LICPdwMDSXUhwKL1Av/s1600/DSCF0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_dxipNkrd1AKUdbWXTb3s766YBQ26sAJYDKYiTBpnJm2XzYLaKi2zYNGAeiUMrKdI-g9TjzSL9iHIsci72pFSQDwfbhg1J2pccxd8wV3ElgbcOWBsLwt-uZNj8LICPdwMDSXUhwKL1Av/s320/DSCF0060.JPG" /></a></div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-84489374426909393292010-07-16T12:26:00.000-07:002010-07-16T12:26:32.865-07:00Garlic Scape Pasta with Seared Sea BassGarlic scapes are one of those foodie items - we love them and no one else has even heard of them. These tops of the garlic bulbs need to be cut by the farmer to improve the size of their garlic, and are oftentimes thrown in the compose bin. Ah, but when they arrive for that short period of time they are available at the farmers market by those who know they can make a few bucks from people like me, you just have to try them. They are perfect raw or simply stir fried. They need to be fresh and younger - the older, larger ones are a bit too woody.<br />
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Add some fresh sea bass from Groben's . . .<br />
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</div>I then made some whole wheat penne, and quickly sauted the scapes with fresh tomato. I seared the sea bass and served with fresh, local, organic goat cheese feta.<br />
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</div>Meet Garlic Scape Pasta with Seared Sea Bass. Meat Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-5706924707357095182010-07-16T11:51:00.000-07:002010-07-16T11:51:13.070-07:00iMake: Roasted Pheasant with Fennel and Wild Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XS2-tZcGKoyGzoeTYRkYKCDSIssMFRyQ05lTm9FRIUjIg-bI29kf1Rnp3cXCHv8m7pu3ISimgo1uZtLfD1CTYtSzmCuRTChvabaoWAl7Q1lO6HCyTFwhBDH6CMRvd-VDAaeqpmWcQ4kv/s1600/DSCF0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XS2-tZcGKoyGzoeTYRkYKCDSIssMFRyQ05lTm9FRIUjIg-bI29kf1Rnp3cXCHv8m7pu3ISimgo1uZtLfD1CTYtSzmCuRTChvabaoWAl7Q1lO6HCyTFwhBDH6CMRvd-VDAaeqpmWcQ4kv/s320/DSCF0029.JPG" /></a></div><div style="text-align: center;"><br />
</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-960684975797466632010-07-16T11:46:00.000-07:002010-07-16T11:46:28.938-07:00iMake: Crispy-Skinned Wild Salmon with Three Bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJxPBCd3HO5dIM28ZwPyL8pyjZHoqY27-kOsRY2fZlioGKRxqRBdVXTo3N4WfR30VLL8yYJZMxXqKHQntyoZ609arFejfnojHQhVHJC8eYGLzJuw22T_SK69AHDm45gytuzP10u0-HOuc/s1600/DSCF0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJxPBCd3HO5dIM28ZwPyL8pyjZHoqY27-kOsRY2fZlioGKRxqRBdVXTo3N4WfR30VLL8yYJZMxXqKHQntyoZ609arFejfnojHQhVHJC8eYGLzJuw22T_SK69AHDm45gytuzP10u0-HOuc/s320/DSCF0011.JPG" /></a></div><div style="text-align: center;"><br />
</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-10094114042576980902010-07-16T11:43:00.000-07:002010-07-16T11:43:24.393-07:00Minty Pea and Fried Seafood RisottoWhenever Groben's has skate wing available, I have to buy it - regardless of what my plans were. Yet, that is the beauty of buying fresh. You cannot always plan everything out. Wait, the squid looks great too? Give me some of that!<br />
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</div>For the uninitiated, skate wing it quick to go bad, so use it ultra fresh. It has a sweet taste and soft texture like a scallop, and can even be used as as somewhat cheaper alternative in lobster recipes. If you can find it, buy it. Above is the skate wing (ask your monger to remove the cartilage from the center) and cleaned squid, cut into peices (again, ask your monger to clean the squid and remove the beaks). These were simply breaded in a seasoned, homemade breadcrumb, then quickly fried in oil. Do not overcook.<br />
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I then made a mint-pea pesto, with frozen peas, fresh mint, olive oil, garlic, salt, pepper, and a few pecans. Whir together.<br />
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</div><div style="text-align: left;">I cooked the arborio rice, adding most of the liquid as chicken stock. For the last bit of liquid, I added the pesto, then topped with the seafood and some parmesan cheese.</div><br />
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</div>Meet my Minty Pea and Fried Seafood Risotto. You'll want to eat skate everyday of your life. Meat Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-7747667040110799222010-04-26T14:57:00.000-07:002010-04-26T14:57:31.670-07:00Best Burger in TownThe hottest food item throughout the city over the past year has undoubtedly been the burger. New <a href="http://unbreaded.com/2010/03/23/500%C2%BA-center-citys-hottest-new-burger-joint/">places</a> have opened just to make them. There is a city-wide <a href="http://www.facebook.com/group.php?gid=46438740171">club</a> to eat and judge them. At least two (<a href="http://frieswiththatshake.net/?p=1826#more-1826">FWTS</a>, <a href="http://www.philadelphiaweekly.com/food/ten-best-philly-dishes-2009.html">Adam Erace</a>) have labeled <a href="http://www.villagewhiskey.com/">Village Whiskey</a>, owned by Iron Chef Jose Garces, the winner. Add Meat Mt Airy to that list.<br />
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Although the place has an astounding selection of (really great) cocktails and a handful of notable menu items (celebrated pickles, a butter-poached lobster roll), the burger is by far the star. It comes down to two aspects of perfection: start with unparalleled ingredients; add unparalleled technique.<br />
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The beef is sustainably farm-raised, and the additions are all of high quality. I added Haystack Mountain Chevre and avocado to the Village burger for added creaminess and tang, not that it needed it. Oh, and they also make their own sesame rolls in-house. <br />
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But the true star is the technique. The beef is also ground in house, wrapped up in a torchon, and sliced. This slicing allows for a uniformly thick patty, with high sides like a hockey puck. This is in contrast to most other formed patties which narrow at their ends, contributing to uneven cooking. It also helps that when you ask for medium-rare, they do not hesitate to give you a true medium-rare.<br />
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The result is hard to describe - somehow more meaty and more juicy than any other.<br />
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Leave Mt Airy. Head to the Village. Get the burger.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-21826802452834212172010-04-20T14:20:00.000-07:002010-04-20T14:21:23.676-07:00Pheasant ValleyThere I was, hunting pheasant. Who would have guessed? I had the privilege of attending one of the last hunts of the season at <a href="http://www.pheasantvalleyfarm.com/">Pheasant Valley Farms</a> in Robesonia, PA. And, I actually hit a few. Although there is a good-mannered controversy over who shot one of the birds, I claim credit for hitting two pheasant and two chukars.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6sv55RLcyyichxHvXFOGK7wLhQGdIKHJihqnixqcp_yuS_FklJHOwQaCqa_AGwOiGZ3jCzuvMwm1eeiIe_E6j1RIhtQVG97nXPKmC1ZKP7KSBKjBtz-D8OlpI-bj5-EAiT174f6qQ0U5/s1600/Image0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6sv55RLcyyichxHvXFOGK7wLhQGdIKHJihqnixqcp_yuS_FklJHOwQaCqa_AGwOiGZ3jCzuvMwm1eeiIe_E6j1RIhtQVG97nXPKmC1ZKP7KSBKjBtz-D8OlpI-bj5-EAiT174f6qQ0U5/s320/Image0002.jpg" /></a></div><div style="text-align: center;"></div><div style="text-align: left;"><br />
Here would be an ideal place for a longer discussion on hunting in general. Yet, I hesitate to. I just want to eat what was shot. <br />
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I first made the barbecue sauce from <a href="http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-ribs-recipe/index.html">Tyler Florence's rib recipe</a>. Instead of peach preserves, however, I used orange marmalade. Why? That's what I had on hand - and it turned out delicious. I have the luxury of using a gas grill with an attached rotating spit, a gift from my step dad. I put two of the chukars back-to-back on the spit, as seen below, then tied the legs around the middle. Pushing together the legs in this fashion helps prevent the legs from drying out before the breast meat is done.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThWfYQNl1vdyE1gJ7-wFHpuSwvDxQYxb-4zfXJRTKPpgfMe1fY6s5eVp9hqF7cEnQk3m0DdJwuYrdw2e0vzkZ9T6Eal1EIAcum-IlMc8CAID164C4r8ODXv6W0qrORGNach5xmS-jUk5g/s1600/DSCF0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThWfYQNl1vdyE1gJ7-wFHpuSwvDxQYxb-4zfXJRTKPpgfMe1fY6s5eVp9hqF7cEnQk3m0DdJwuYrdw2e0vzkZ9T6Eal1EIAcum-IlMc8CAID164C4r8ODXv6W0qrORGNach5xmS-jUk5g/s320/DSCF0453.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;">I also tossed some squash and mushrooms in a quick dijon vinegrette for the grill as well.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUZFjElo9br3bsndst9QxUXJiedPqpZdP-IGfjYwkTJNUSWYm5ts8I11D_I6_knZ8ORsBYHObvmBMZvU9w3rs-HV298xug9ugBX9s1yrAMov1GO47Uq6F41e3Cnd1S4kS-T6As2TmGSmi/s1600/DSCF0455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUZFjElo9br3bsndst9QxUXJiedPqpZdP-IGfjYwkTJNUSWYm5ts8I11D_I6_knZ8ORsBYHObvmBMZvU9w3rs-HV298xug9ugBX9s1yrAMov1GO47Uq6F41e3Cnd1S4kS-T6As2TmGSmi/s320/DSCF0455.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;">Here we go for a spin on the spit . . .</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQh5w6C54aGOFCFHR5StdthwsI8J70UzE9McFtrVoG7_RbKxoIZ1_jVD4TGVDtPW5LPU-nRaWsTdFm-xMSmL_gzB0f3qVciF8p9FXOstI0gyo20mPN7-DAhcOccveKfhRfrkIrSaFkO1zk/s1600/DSCF0458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQh5w6C54aGOFCFHR5StdthwsI8J70UzE9McFtrVoG7_RbKxoIZ1_jVD4TGVDtPW5LPU-nRaWsTdFm-xMSmL_gzB0f3qVciF8p9FXOstI0gyo20mPN7-DAhcOccveKfhRfrkIrSaFkO1zk/s320/DSCF0458.JPG" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">And after is all said and done . . </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_meNGYwShQyoS3gTE56-f3sDdAVK9aRYakSrgTB5jQKyiZ1Kc1G9ZDh6IzetZn3FB9xZJlmPfYWwk6kht6I8FQ6DMZAK5Fwzk8Ky-YVznNd6cTB1r4k76wslkB7Qv37Q0w2fVUFa-ky-v/s1600/DSCF0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_meNGYwShQyoS3gTE56-f3sDdAVK9aRYakSrgTB5jQKyiZ1Kc1G9ZDh6IzetZn3FB9xZJlmPfYWwk6kht6I8FQ6DMZAK5Fwzk8Ky-YVznNd6cTB1r4k76wslkB7Qv37Q0w2fVUFa-ky-v/s320/DSCF0463.JPG" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The breast meat was nicely done after about 25 minutes on medium low heat. I turned the burners on high at the end, hoping to caramelize the sugars in the sauce and add a depth of flavor . . . but the gas ran out. Not ideal timing, but at least everything was cooked through! True to form, my first bite had a bit of shot in it. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Meat Chuk the chukar. And Meat Mt Airy.</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-6650399036939373492010-03-23T08:55:00.000-07:002010-03-23T08:55:52.597-07:00Food from TrinidadRick Nickols highlights the <a href="http://www.philly.com/philly/restaurants/20100321_Unchanged_tastes_of_home.html">newest addition</a> to the Chestnut Hill Market.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-74733577576843513842010-03-15T07:30:00.000-07:002010-03-15T07:30:58.149-07:00On the Veg Side of ThingsI look forward to posting about my first season with a CSA. I am sharing a share with my neighbors from <a href="http://www.landisdalefarm.com/">Landisdale Farms</a>. They have a Saturday pick-up around the corner from my place, and also offer some dairy products and their own grass fed beef.<br />
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Also check out my good friend's blog with great vegetarian recipes. <a href="http://eatmoreveggiesplease.blogspot.com/">Eat more Veggies Please!</a>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-19382626854642890422010-03-15T07:22:00.000-07:002010-03-15T07:22:00.417-07:00Surf & Turf My Way with Lobster SuccotashCraving Lobster, sweet corn, and steak at the same time? Check it.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxfkLSHkB_-ypwCUa1DGw1JGFBSvsv1SxEPVfHkqd46PDTXDEVitIpJq56HTv-Nmz1hU61q1eFSngUNQMiEB5idfiDBTYt_ui4L6AlNb8BJiItWoy1y0N0NBgkKDZmBzCEEt1-K1BTTyX/s1600-h/DSCF0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxfkLSHkB_-ypwCUa1DGw1JGFBSvsv1SxEPVfHkqd46PDTXDEVitIpJq56HTv-Nmz1hU61q1eFSngUNQMiEB5idfiDBTYt_ui4L6AlNb8BJiItWoy1y0N0NBgkKDZmBzCEEt1-K1BTTyX/s320/DSCF0339.JPG" /></a></div><div style="text-align: center;"><br />
</div>I steamed a 1.5 lb lobster.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmuFmurJn9EmVdhrSSGl3QfWg6vQIEoE3msYeO2sWd5s298W6tFIRgC_DBFxf4lfveZdyvXcezZApeEhDJyFqJBG6AW0HzTLG9MhcaE6h4bt5SHhSiM9pr3wC0nnR1iwa4yOafnYIOWGg/s1600-h/DSCF0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmuFmurJn9EmVdhrSSGl3QfWg6vQIEoE3msYeO2sWd5s298W6tFIRgC_DBFxf4lfveZdyvXcezZApeEhDJyFqJBG6AW0HzTLG9MhcaE6h4bt5SHhSiM9pr3wC0nnR1iwa4yOafnYIOWGg/s320/DSCF0344.JPG" /></a></div><div style="text-align: center;"><br />
<div style="text-align: left;">By the way, throw the corn cobs into with the lobster that is steaming! I then removed the lobster meat and chopped up some zucchini, shallot, and green pepper. Cut the corn off the cob, too.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxzLo7AkwDJ_Z_29jNUMYdvAG5UPuK8DSmrLtkaudmY8wsl0P96IXzFuCLXyufle0vFulSzoZ-NyYQTmtAR3tWyWf_3QbR5SPinoXhFpR-7GoVXqliN9Sf9DjD_sP8YwKxmF7k9V74rgG/s1600-h/DSCF0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxzLo7AkwDJ_Z_29jNUMYdvAG5UPuK8DSmrLtkaudmY8wsl0P96IXzFuCLXyufle0vFulSzoZ-NyYQTmtAR3tWyWf_3QbR5SPinoXhFpR-7GoVXqliN9Sf9DjD_sP8YwKxmF7k9V74rgG/s320/DSCF0347.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I cut a NY strip in half to make two servings. If it is thick cut, this makes for a plenty big serving.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Q0qicX6I3Uz0dQAZ2G_UUgBMzPlAGsTuLD3q-yYT6sBEupwrBkOy01J3dw6u0Jfr31HRWpUj-7ZDnGk5ICStmFISpU8u1AyASNmokCA8QeQQenP1XsZ3EjNGfl_qNioPmh819itrccJT/s1600-h/DSCF0353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Q0qicX6I3Uz0dQAZ2G_UUgBMzPlAGsTuLD3q-yYT6sBEupwrBkOy01J3dw6u0Jfr31HRWpUj-7ZDnGk5ICStmFISpU8u1AyASNmokCA8QeQQenP1XsZ3EjNGfl_qNioPmh819itrccJT/s320/DSCF0353.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I sauted the veggies together in the same cast iron skillet the steak was seared in with a bit of butter, and tossed in the lobster at the end.</div><div style="text-align: left;"> </div><div style="text-align: left;">Meet upscale succotash. This is how we do it in Mt Airy.</div><div style="text-align: left;"><br />
</div></div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-45775919369099506032010-03-14T15:32:00.000-07:002010-03-14T15:32:43.238-07:00iMake: Simple SalmonSometimes the best fish preparations are the simplest.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeKuBQSW4MzimpzX9OAB6-jA10ZORD38I6gqkHDDGI4ZA6WW48aMsHqEpIlqjgZwnLL6tiacutAqcsph9TDSGiCJZ-QhhiBtHT1J0CF1mVKghTJ-V90GVn1XYFCtkbvQ1QE2ia2OzHYdX/s1600-h/DSCF0302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeKuBQSW4MzimpzX9OAB6-jA10ZORD38I6gqkHDDGI4ZA6WW48aMsHqEpIlqjgZwnLL6tiacutAqcsph9TDSGiCJZ-QhhiBtHT1J0CF1mVKghTJ-V90GVn1XYFCtkbvQ1QE2ia2OzHYdX/s320/DSCF0302.JPG" /></a></div><div style="text-align: center;"><br />
</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-15845946649148489262010-03-14T15:24:00.000-07:002010-03-14T15:28:40.469-07:00WCL: Wines of South AmericaOn February 13 2010 <a href="http://www.worldcafelive.com/restaurant.php">World Cafe Live</a> hosted a five course meal featuring the wines of South America. Each course was paired with a wine, and each was artfully described by Joseph Brandolo from <a href="http://www.winebow.com/">Winebow</a>. And, the menu was prepared by chef <a href="http://citypaper.net/blogs/mealticket/2010/02/01/new-menu-on-the-way-at-world-cafe-live/">Michael Breslin</a>, who recently came to WCL and will soon be releasing a new menu there. If this dinner is any guide, the food just got kicked up a notch at World Cafe. Below were the offerings.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsRrVH0oMPLA0_3QqLN9jCzs3EYDNrIkvSbqRWAZORgtdbByEsePQWNqMg79yjCv1QxW_mgw0ztXY_4a1FIjvHW25xYp6GbMOPxH9L4qnq3yx1lCsnJagVXbC-TSnC3J2otMJm-2128Jo/s1600-h/DSCF0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsRrVH0oMPLA0_3QqLN9jCzs3EYDNrIkvSbqRWAZORgtdbByEsePQWNqMg79yjCv1QxW_mgw0ztXY_4a1FIjvHW25xYp6GbMOPxH9L4qnq3yx1lCsnJagVXbC-TSnC3J2otMJm-2128Jo/s320/DSCF0310.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Burnt tomato, goat cheese and anchovy bruschetta paired with Nieto Senetiner Reserva Torrontes 2009 from Argentina. This dished proves that burning things - in moderation - can can taste exceptionally good.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbebt-UAAsswCYbQ1tevHMj9dBevD0ekEz0OBof0REMq1iBuIOPQnb33nCG_D6HT7ee3N8e_6ZuKlhmAzB0iFkgz3Go4XYyiebg00318qiTQKLnRSKkGpCK_RfSTn30VqgKjLjhRfg9tn/s1600-h/DSCF0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbebt-UAAsswCYbQ1tevHMj9dBevD0ekEz0OBof0REMq1iBuIOPQnb33nCG_D6HT7ee3N8e_6ZuKlhmAzB0iFkgz3Go4XYyiebg00318qiTQKLnRSKkGpCK_RfSTn30VqgKjLjhRfg9tn/s320/DSCF0315.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Sea bass, grapefruit and jicama ceviche served with Cousino Macul Sauvignon Gris 2008 from Chile. Simply the best. The grapefruit gave great acidity and was not at all overpowering.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHs47wxYaMEj4yR0px3EoVmmqeN0myqAKlHbEgvxZdpQhZ-DpNygyI8BnL71N0D26I4tcy70TZkPnDAHzpLXU89S3pXIIm3gPP7j-NyLEdhzFy63Sv-1AmIs1xoo6MGNvjKWsrM3sqjQ5W/s1600-h/DSCF0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHs47wxYaMEj4yR0px3EoVmmqeN0myqAKlHbEgvxZdpQhZ-DpNygyI8BnL71N0D26I4tcy70TZkPnDAHzpLXU89S3pXIIm3gPP7j-NyLEdhzFy63Sv-1AmIs1xoo6MGNvjKWsrM3sqjQ5W/s320/DSCF0319.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">By far the highlight of the evening, here are grilled pears wrapped in iberico ham drizzled with parsley, olive oil, and garlic sauce on crusty bread paired with Terranoble Reserva Carmenere 2007 from Chile. The grilled pears were astounding, and Carmenere is my new go-to red.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqegKi-IQBvQqHni-1YMwlWYhzid09oMoj1bX7W1EH1Ra7EPEGoSPrBMcLrGATQzn_Zju9GWzZsYqj9FGB4BVe2ri0Ny30X4cCApvaIZ3AQh3ext3-XltuPGY8UUoJBtLOZUfZxNMgI2d/s1600-h/DSCF0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqegKi-IQBvQqHni-1YMwlWYhzid09oMoj1bX7W1EH1Ra7EPEGoSPrBMcLrGATQzn_Zju9GWzZsYqj9FGB4BVe2ri0Ny30X4cCApvaIZ3AQh3ext3-XltuPGY8UUoJBtLOZUfZxNMgI2d/s320/DSCF0320.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Here is a boneless rib eye with chimichurri, peruvian (purple) mashed potatoes and fire roasted tomatoes, paired with Argentinean Bodegas Renacer Punto final Malbec Classico 2008. I could eat a whole bowl of just those tomatoes.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dpZxPpHYoiiecITVlKOCV4k0ynvDbzKfwb6jgsXbugGtguqUFZxpROgtwxpTQKrlWR_uuautzcVVqlJMSBGaqRnPy7TlyQYkgAEl1mNxHbGXrRr5hq3BzFTg8kAPNH-fYbogs8ng73SL/s1600-h/DSCF0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dpZxPpHYoiiecITVlKOCV4k0ynvDbzKfwb6jgsXbugGtguqUFZxpROgtwxpTQKrlWR_uuautzcVVqlJMSBGaqRnPy7TlyQYkgAEl1mNxHbGXrRr5hq3BzFTg8kAPNH-fYbogs8ng73SL/s320/DSCF0326.JPG" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Lastly, dessert was a wild berry creme brulee with a mildly jalapeno mousse (much more nuanced than a jalapeno-infused margarita I had, or tried to have, at <a href="http://www.nationalmechanics.com/">National Mechanics</a> recently) served with Argentinean Tilia Bonoardo 2008.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvNMT8zLQ4Q6Lw5goPFW9AZgtobpOcyZvo-uPwupk4D938K-rruGcJ_nBuBpMzZLp1M2f8I27gEM41IQwqakf27VVxgEZ17GZ_8wV6VxqeW_1kLIRNyGbyrE34ivvP2l3vV8j6d179m1K/s1600-h/DSCF0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvNMT8zLQ4Q6Lw5goPFW9AZgtobpOcyZvo-uPwupk4D938K-rruGcJ_nBuBpMzZLp1M2f8I27gEM41IQwqakf27VVxgEZ17GZ_8wV6VxqeW_1kLIRNyGbyrE34ivvP2l3vV8j6d179m1K/s320/DSCF0328.JPG" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If this is the new standard for food at World Cafe, I will be going there often. I look forward to more meals from Chef Breslin. Note he has two more special dinners upcoming: a Saint Patrick's Day Craft Beer dinner Wednesday March 17, and a Wines of Spain dinner Tuesday March 23.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Meet Chef Michael Breslin. Definitely worth the R7 ride from Mt Airy.</div><div style="text-align: left;"><br />
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</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-51576291242359557482010-03-14T12:25:00.000-07:002010-03-14T12:25:54.570-07:00iMake: Tomato Soup and Grilled CheeseWhat more could you ask for on a cold wintry day?<br />
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Every time I make soup I am again surprised by how easy it is. Almost as easy - and certainly much better - than any can <a href="http://jssgallery.org/other_artists/andy_warhol/campbells_soup_can.htm">Andy Warhol</a> ever painted. Here I roasted about two pounds of various tomatoes with some oil, salt, pepper, and a touch of garlic and some leftover onion and carrot. Any veg will do. After roasting, I simply whir together with a bit of basil and (optionally) a touch of cream. Adjust consistency with veg or chicken stock.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq6DClscbVv7JsAMdpS4ZLs8APJPQuXxturtSI_s1h3VmqonJd0pb0V7XYVBYzyoYfMNQfMtiY3sgCZQMCWO_rL-IfoAgfSK35wXxhCgR49DGyFNNmawGJoc14JegO5aLkLMTwDbN76NG/s1600-h/DSCF0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq6DClscbVv7JsAMdpS4ZLs8APJPQuXxturtSI_s1h3VmqonJd0pb0V7XYVBYzyoYfMNQfMtiY3sgCZQMCWO_rL-IfoAgfSK35wXxhCgR49DGyFNNmawGJoc14JegO5aLkLMTwDbN76NG/s320/DSCF0376.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">And for the grilled cheese? On honey sesame semolina from <a href="http://www.bakerstreetbread.com/aboutus.html">Baker's Street</a> in Chestnut Hill. (And yes, that is Leah in the background.)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jeSzr4Qe8zxienIac1gfLQM6zpAJYWmi4o2fyHkI5yXcF6bM9qzu0wx37lrvVwzD_kOKED2_WxHNLtWKOZYmKyUARkeeAO8dE0pcfKFqnl1RtRn1cCr_CrBxtTWFWgXpOr1TVR-araEv/s1600-h/DSCF0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jeSzr4Qe8zxienIac1gfLQM6zpAJYWmi4o2fyHkI5yXcF6bM9qzu0wx37lrvVwzD_kOKED2_WxHNLtWKOZYmKyUARkeeAO8dE0pcfKFqnl1RtRn1cCr_CrBxtTWFWgXpOr1TVR-araEv/s320/DSCF0379.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Meet my wintry comfort food. Meat Mt Airy.</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-2139109729500014232010-03-14T12:07:00.000-07:002010-03-14T12:07:55.093-07:00iMake: Smoked Insalata Caprese Burger with Grilled Veg<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYFpITsZv77nMRzamnhZLUgxro4jHufOh3E5mCznY56XUKajeYG4wa_uSMxnqBdS3KxjUx-tv2yr_lUKiGzX-gyGK5nIr2dCJXJiKRefqRQSwgxsovnVm53nU88uwZCbH0G6ZDMxpCuus/s1600-h/DSCF0404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYFpITsZv77nMRzamnhZLUgxro4jHufOh3E5mCznY56XUKajeYG4wa_uSMxnqBdS3KxjUx-tv2yr_lUKiGzX-gyGK5nIr2dCJXJiKRefqRQSwgxsovnVm53nU88uwZCbH0G6ZDMxpCuus/s320/DSCF0404.JPG" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Last week showed the warm, sunny promise of spring through the still wintry-white ground. Time to fire up the grill for the first time this season! I like making burgers. And I'm good at it. These tips can be found anywhere on the internet for making good, juicy burgers:</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. When forming patties, leave a slight depression in the middle. This will leave you with a more consistent shape when finished cooking.</div><div class="separator" style="clear: both; text-align: left;">2. Flip only once.</div><div class="separator" style="clear: both; text-align: left;">3. Don't press down on them while cooking.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'd add:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Put patties in freezer for 15 minutes before grilling. This helps keep their form and allows the middle to stay nicely pink while getting a good outside sear.</div><div class="separator" style="clear: both; text-align: left;">5. Consider putting some cheese <i>inside </i>the patty: it will get nicely melted, keep the insides moist, and be a pleasant surprise for your guests.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These burgers had applewood smoked mozz inside, and were finished off with basil, tomato, and sour cream on a grilled <a href="http://www.lebusbakery.com/">Le Bus</a> roll. Served with grilled red onion and zucchini tossed with a homemade dijon vinaigrette.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meet my burger.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7W6OLLTk1kgcNbP0rtiba4wv7Y9F8PkTP4NRr0PDJ42mD6Myp8zAprOUEwEhCgrV55dYNnD17UtYkkWw76U2FuY_iu86N1qAu31t0CbDhMBfcKL1kZiI7o4bhOzgfelcSGM9wATfjLFN/s1600-h/DSCF0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7W6OLLTk1kgcNbP0rtiba4wv7Y9F8PkTP4NRr0PDJ42mD6Myp8zAprOUEwEhCgrV55dYNnD17UtYkkWw76U2FuY_iu86N1qAu31t0CbDhMBfcKL1kZiI7o4bhOzgfelcSGM9wATfjLFN/s320/DSCF0408.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-37223744065803673382010-03-14T10:41:00.000-07:002010-03-14T14:18:36.739-07:00iMake: French Onion Soup and Roasted Beef with Parsley Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK46TzzrvLORKQLcGTQbLcOSOPm5WR-aNzd1Bc2SMTvJRXk0-e2bDdVIlKCNs3jC6fY6N4gzI0f-0ZjuFBwk4Y3Nm8kDgVOFM4_nLxJX4yPeDq_K4kKoAA2s8mnar33iX6xJknaLHxvEjm/s1600-h/DSCF0416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK46TzzrvLORKQLcGTQbLcOSOPm5WR-aNzd1Bc2SMTvJRXk0-e2bDdVIlKCNs3jC6fY6N4gzI0f-0ZjuFBwk4Y3Nm8kDgVOFM4_nLxJX4yPeDq_K4kKoAA2s8mnar33iX6xJknaLHxvEjm/s320/DSCF0416.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMpb2LaAGJ5EH0VH1sK81PA2Yy17e5n-PMGX4UpysJpUzTUZtXOIkM0zmbBUAmcdd8C87Ayst-eMakRHOCBNhw4vaQgrHLu0jRM7hNh4V3RwmGlLHRQtMywT4JVcB267sZDMwWcYyTA8f/s1600-h/DSCF0414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMpb2LaAGJ5EH0VH1sK81PA2Yy17e5n-PMGX4UpysJpUzTUZtXOIkM0zmbBUAmcdd8C87Ayst-eMakRHOCBNhw4vaQgrHLu0jRM7hNh4V3RwmGlLHRQtMywT4JVcB267sZDMwWcYyTA8f/s320/DSCF0414.JPG" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Try making a salad with parsley as the only green. Add some extra bite with raw shallot, and temper that bite with a good quality balsamic.</div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-17692762769945955282010-03-10T12:46:00.000-08:002010-03-10T12:46:12.122-08:00L&I Drama: Support Local BusinessIt is not news that <a href="http://www.goodfoodmarket.net/">Good Food Market</a> in Chestnut Hill has been having L&I difficulties. Still, their new blog highlights their latest <a href="http://goodfoodchestnuthill.blogspot.com/2010/03/why-cant-good-food-market-just-serve.html">drama</a> over *gasp* a deli counter in a grocery store. rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-34517100897533460672010-03-02T07:50:00.000-08:002010-03-02T13:56:36.351-08:00Sockeye Teriyaki<a href="http://www.npr.org/templates/story/story.php?storyId=1904251">Mark Bittman</a>, among others, have discussed how frozen fish can be as good quality, and even better for the environment, than fresh. I am still a bit wary. Yet, I had a hankering for (out of season) wild salmon this week. Fish that has been flash-frozen onboard the ship it was caught is still available. And so here is my Sockeye Teriyaki. Definitely not traditional, the glaze is a reduction of soy sauce, dry vermouth, Frank's red hot, worcestershire sauce, fish sauce, with red pepper flake, garlic, and ginger. Great use for leftover chinese takeout rice: add butter, onions, and baby bok choy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpcbMc4LjXkvgD6PRloP6OsI9KVsUM0vQj5EaxaD-Exd5hhVuzxT2BIU39npJ7ZHZyG6Agbhd8aqK-ZQX95-6etjurvYL5IU4CAwGHh5Hlft1_494kS75VzvyyDC6SoRrj0aJ6FmOHSY5/s1600-h/DSCF0374%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpcbMc4LjXkvgD6PRloP6OsI9KVsUM0vQj5EaxaD-Exd5hhVuzxT2BIU39npJ7ZHZyG6Agbhd8aqK-ZQX95-6etjurvYL5IU4CAwGHh5Hlft1_494kS75VzvyyDC6SoRrj0aJ6FmOHSY5/s320/DSCF0374%5B1%5D.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is my camera's macro setting . . . and my Sockeye Teriyaki. Meat Mt Airy. </div>rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-44154196674394390632010-02-24T05:55:00.000-08:002010-02-24T05:55:30.518-08:00Suds for Buds<a href="http://www.beerheads.com/">Beerheads</a> is having a night of beer tastings and food this Thursday, 25 Feb 2010 at the General Lafayette Inn in Lafayette Hill. Proceeds benefit the <a href="http://www.pspca.org/">PSPCA</a>.<br />
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Worth the trip up Germantown Pike form Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-16929420974971846962010-02-23T13:59:00.000-08:002010-02-24T07:26:00.065-08:00Seabass Latkas with Roasted Tomato Coulis<div class="separator" style="clear: both; text-align: center;"></div>This was inspired by a <a href="http://www.foodnetwork.com/recipes/potato-crusted-salmon-recipe/index.html">recipe</a> from Diners, Drive-Ins and Dives (sorry world, but I do think Guy Fieri is cool), some leftover mashed potatoes, and from Latka’s that were a special at <a href="http://philadelphia.menupages.com/restaurants/mcmenamins-tavern/">McMenamin’s</a>.<br />
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First I went to <a href="http://www.urbanspoon.com/r/21/253286/restaurant/Mt-Airy/Grobens-Seafood-Philadelphia">Groben’s</a> to see what looked good. Unfortunately, everything here ALWAYS looks good. I got this nice sea bass.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg130oY4GsjIHr5ae7Sxj3fCHTYvI0cHrS9w797qqF32-g2Wu41q41eFh1wiL0AeGnIJRd4x6lazuR_3ViEW_AU4KkeHRXyQBIgZo00OL4LR9vBaPcnDQ_9xmAEdQKe6AjgXIBb_T2dqJO/s1600-h/DSCF0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg130oY4GsjIHr5ae7Sxj3fCHTYvI0cHrS9w797qqF32-g2Wu41q41eFh1wiL0AeGnIJRd4x6lazuR_3ViEW_AU4KkeHRXyQBIgZo00OL4LR9vBaPcnDQ_9xmAEdQKe6AjgXIBb_T2dqJO/s320/DSCF0254.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Then, I mixed together leftover mashed potatoes, some rice, an egg, and salt and pepper to form a sticky paste,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyscj5XTdWFvBtmmU3ID6Fh6esgPsiAJKj88EyFfx-WHgaAFK9l5DbT8xjXAc9AUflfw-agUqb-_m5yJ53hy5XvYEcyuAxX8j-Oaqy-vX1EKT5VuEKTyOFDF0B3qYka31k7L0I9CmH8pH/s1600-h/DSCF0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyscj5XTdWFvBtmmU3ID6Fh6esgPsiAJKj88EyFfx-WHgaAFK9l5DbT8xjXAc9AUflfw-agUqb-_m5yJ53hy5XvYEcyuAxX8j-Oaqy-vX1EKT5VuEKTyOFDF0B3qYka31k7L0I9CmH8pH/s320/DSCF0253.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and slathered this on one side of the fish. Sear the paste side first until golden.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPJnyYjN_pFh09SewudBmUFuaEOSSI60qRynmIP1DbUGjPrwkoRlkU2w8yveWm8-b-3W8BMVnFXVpVWX0V6v1jdyLunUJRA_qUDmndhHSx5kOlrUl8JLf8qOUPx82Odyn-R5r1KkluT05/s1600-h/DSCF0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPJnyYjN_pFh09SewudBmUFuaEOSSI60qRynmIP1DbUGjPrwkoRlkU2w8yveWm8-b-3W8BMVnFXVpVWX0V6v1jdyLunUJRA_qUDmndhHSx5kOlrUl8JLf8qOUPx82Odyn-R5r1KkluT05/s320/DSCF0257.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>For the <a href="http://en.wikipedia.org/wiki/Coulis">coulis</a>, I roasted tomatoes, onion, garlic, a few fresh thyme stems, and a few thai peppers with olive oil, salt and pepper. <br />
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</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDRmPWKM5P_-Aw6el7_od67mNW6iI63DFJUPCi5VJiLIzNDTufmH0YyotUGJn_u7oxUnak1FwHuiu7lmDWTggI96mSakHzuRvZz1o9HBIg83ujk7A2OtqY8s2d9rA4hyi6f5XjJz9JRJR/s1600-h/DSCF0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDRmPWKM5P_-Aw6el7_od67mNW6iI63DFJUPCi5VJiLIzNDTufmH0YyotUGJn_u7oxUnak1FwHuiu7lmDWTggI96mSakHzuRvZz1o9HBIg83ujk7A2OtqY8s2d9rA4hyi6f5XjJz9JRJR/s320/DSCF0252.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Roast in a 450 degree oven for about 35 minutes (preheat the pan – it helps). Let the veggies get nice and roasted, almost burnt-looking in a few spots, as this gives a richer roasted/smokey flavor, particularly to the tomatoes. Whir.<br />
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</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFCb4Zin3S9P4q05VsMWUx0g06iStqK_iXMz8C9m0rRNtiTzmi32b2OiqXnQTAZwOuuOtZn7aZgmDlVbsQOtp75i_m74NKcRSie2voo3C8CSDvJ9O7lihY25p_C4WmpqrtcoPQIpPt8tp/s1600-h/DSCF0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFCb4Zin3S9P4q05VsMWUx0g06iStqK_iXMz8C9m0rRNtiTzmi32b2OiqXnQTAZwOuuOtZn7aZgmDlVbsQOtp75i_m74NKcRSie2voo3C8CSDvJ9O7lihY25p_C4WmpqrtcoPQIpPt8tp/s320/DSCF0256.JPG" /></a></div><br />
Plate and enjoy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0pp6e3Qv3WrWPCF1c1_gZuxS5xSGwkLe2DEyJ0BF-pXwXkYy1Ijor4vyPSPTIK71bPPamSsEl5il8kAkdkZowQBYlgrXUyg7HsNJj9aQ5ABP2XIcKS9f8LrRGZ9XNuCs8YjicQs3is_-/s1600-h/DSCF0260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0pp6e3Qv3WrWPCF1c1_gZuxS5xSGwkLe2DEyJ0BF-pXwXkYy1Ijor4vyPSPTIK71bPPamSsEl5il8kAkdkZowQBYlgrXUyg7HsNJj9aQ5ABP2XIcKS9f8LrRGZ9XNuCs8YjicQs3is_-/s320/DSCF0260.JPG" /></a></div><div style="text-align: center;"></div>Say hello to Seabass Latkas with Roasted Tomato Coulis. Meat Mt Airy.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-12036326492285990252010-02-21T15:36:00.000-08:002010-02-21T15:36:26.032-08:00Camera HelpHello World, I take my pictures shown in this blog on a <a href="http://www.fujifilmusa.com/products/digital_cameras/j/finepix_j10/index.html">Fujifilm Finepix J10</a> 8.2 megapixel digital camera. Admittedly, I have little to no photography experience. Still, using the autofocus/autoflash features of this camera, I often get blurry shots or ones that are under or over exposed. I usually take half a dozen shots just to get one that turns out OK-ish. Is this because the camera is low-end, because I am not taking advantage of the features of the camera, or both? I welcome comments on suggestions for new cameras or ways of more fully utilizing the one I currently have. Thanks.rubywilsonhttp://www.blogger.com/profile/08872822743426342831noreply@blogger.com0tag:blogger.com,1999:blog-6951208571711004806.post-21614797740193695442010-02-21T15:30:00.000-08:002010-02-21T15:36:54.650-08:00Pork TostadosOne of the best recipes I've had in awhile, this month's <a href="http://www.cooksillustrated.com/">Cooks Illustrated</a> has a fantastic recipe for pork tostados. Leftovers? What leftovers??<br />
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