Monthly Archives: June 2007

06.27.07
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Pittsburgh Eats Part 2

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We spent five days in the Pittsburgh environs while Carol attended her NAEYC conference June 9 — 13, 2007. Due to the fact that it was the week of the U.S. Open at Oakmont Country Club, we were obliged to stay in the sticks at the Pittsburgh Radisson Green Tree, in Pittsburgh’s Borough of Green Tree, about four miles from Downtown. This is about the eats Tuesday and Wednesday, our last two days.

Tuesday Breakfast
Radisson River Restaurant Buffet
In the Radisson Green Tree, without a car, there are no choices. You do what’s in the hotel, or do without. I didn’t bother with the morning bus into Pittsburgh, nothing much to do there, and I wanted to write My US Open. But I did want breakfast, so I chanced their Breakfast Buffet. I perused the layout and, whoa! The scrambled eggs were fresh and hot, properly cooked, and had some cheese in them. The hash brown potatoes were little wedges fried with onions, hot and brown, the breakfast sausages saw a skillet and were browned, the pineapple and melon were fresh and hand cut and there were grapes, strawberries, blueberries and cottage cheese. Coffee and juice come with the buffet and they even had V8! And there was dry cereal and granola and yogurt and milk and cream for those who are into that. What’s got into them?

Tuesday Lunch
The 1889 Café, Southside Pittsburgh

By noon or so, I was thinking about lunch and thinking about Pittsburgh. Continue reading →

06.18.07
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Big Pasta

Emeril cooks with Lidia Bastianich

Carol was channel flipping as I walked through the room. “There’s Lidia,” she exclaimed. Lidia is Lidia Bastianich, an Italian cook of a certain age, who has a show on PBS. Here she was cooking with Emeril on the Food Channel. Her mantra is “keep it simple,” and indeed, the dishes she presented were simple but enticing. We learned that she had recently opened Lidia’s Pittsburgh, and we would be going there soon.

I sprung into action. First, to download the recipes from this show, and second, to make reservations at Lidia’s for the time when we’re in Pittsburgh. That’s another story, to appear in this space after our trip.

The cooking was to follow.

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mise en place: bucatini, oil packed tuna, calamata olives, tomato paste and red pepper flakes, onions and garlic, parsley. Continue reading →

06.18.07
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A Little Dab'll Do Ya

Sand Dabs, carrots, turnips and turnip greens

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I’ve been diligently cooking from recipes, albeit with adaptations and fitting to suit, for years. Well over a year’s worth are recorded on this site. On this occasion, I cooked with what came out of the refrigerator, and from suggestions.

This week, the Shogun stall at the Ferry Plaza Farmers Market had Sand Dabs. I love Sand Dabs, little bitty things, two to three for a serving. But these were big fellas, seven or eight inches long. Wonderful. Continue reading →

06.07.07
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Arroz con Pollo

How could I resist, three chickens in a bucket, their pale red feet sticking up in the air bearing tiny cute toenails, seemingly perfectly trimmed. Fresh, free range organic chickens raised at Marin Sun Farms in Marin County.

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So I bought a chicken and Carol said, “Yuck, its got feet. It’s not very big, what are you gonna do with it?” I was thinking fried chicken; she suggested poaching. I don’t want to poach it, such a mundane fate for such a fine bird.

I read Bill Neal‘s recipe and commentary on Southern Fried Chicken. His book Southern Cooking is one of my treasures.

He’s very particular about his fried chicken. “You want chicken that tastes like chicken, with a crust that snaps and breaks with fragility — a contrast to the tender, moist meat.” He goes on, “First, the bird: only a whole, fresh chicken will do. (Frozen chicken tastes bloody and turns dark at the bone when fried. If you find yourself in the possession of one, stew it or bury it.)” Continue reading →

06.06.07
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Recycle

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a tee shirt made of half recycled plastic bottles and half cotton

 

On the first Saturday of the month in the early 80’s in Newton, Mass., I would put boxes of green, brown and clear glass into the trunk of the beige Volvo and make my way across town to the dump. Bins were located there to receive the glass. I don’t remember aluminum cans or paper.

The facilities at the dump got better over the years, but when we moved to San Francisco in 1992, there was still no curbside collection of recyclables in Newton. (Newton now has curbside pickup, they’re using the blue and green bins.)

San Francisco is recycle nirvana.

We live in a building with two flats; our landlord, John, living above us. As part of our move-in process, he explained the trash and recycling, which we combine and he pays for. At the time, we put glass and cans in blue bins to leave by the curb. Paper had to be bundled and put beside the bins. More often than not, “recycle entrepreneurs” would come ahead of the trucks and claim the aluminum cans from the open bins. They still got recycled, but the money went to the “recycle entrepreneurs” rather than the recycle company, jeopardizing the service.

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About three years ago, we were given wheeled carts with hinged tops to replace the bins: brown for trash, blue for recyclable bottles, cans and paper and green for compostables. I never bothered with the compostables, too messy; besides, restaurants generate a lot, but little ol’ me? Not much. Continue reading →

06.06.07
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Rhubarb Cake

Rhubarb and LeafRhubarb is finally plentiful in the East (I’m sure it’s been in the West Coast farmers’ markets for a while now), and it’s a great mark of the seasons change from Spring to Summer. Real rhubarb (grown in a garden or field, not forced in hot houses as the year-round stuff is) is a sharp tangy taste of spring sunshine and cold rain. Classically it makes a great pie — more complex than sour cherries in my opinion — but can pair well with meats, especially pork. Next time you brine a pork loin before roasting, try adding a couple of stalks (chopped) of rhubarb to the brine; you will not be disappointed.

Rhubarb reaches sublime heights, in my opinion, in a brilliant yet easy to make cake that I first found in Susan Loomis’s Farmhouse Cookbook. It’s a moist and buttery sheetcake with just the right amount (not too much) sugar, punctuated by exclamation points of rhubarb chunks throughout. So simple but so good, and worth waiting for that spring sunshine to perk up the palate.
Continue reading →