The Meat of the Matter

As most of you know, I have taken a interest in healthy eating and what it means around the world. For me healthy eating is wholesome, minimally processed foods, that are colorful, tasty, and full of nutrients. I have stopped eating meat for a while, and have noticed that I feel less sluggish, and it gives me the opportunity to explore the many delicious vegetarian recipes out there. Here is a simple recipe for a great butternut squash and chickpea curry. Full of hearty vegetables, and chickpeas for protein, this one pot meal will warm anyone's tummy on blustery winter days. Eating a meatless meal at least once a week, saves you money as well as gives you a chance to eat those veggies! For more information or ideas on how to incorporate meatless meals into your weekly menu, check out the Meatless Mondays website!

Chickpea and Butternut Squash Curry

2 Tablespoons of vegetable oil
1 medium onion, finely diced
2 cloves of garlic, minced
1/2 medium red or green bell pepper, diced
1 Tablespoon of minced ginger
1 Tablespoon of chopped cilantro
1 Tablespoon, of chopped basil
3 cups of cubed butternut Squash
1 medium sweet potato, peeled and cubed
1 cup of broccoli
1 cup of cauliflower
1/2 cup of mushrooms
1/2 cup of carrots, chopped
1 can of chickpeas, rinsed

Coconut Curry Sauce
3 Tablespoons of curry powder of your choice
2 cups of light coconut milk
1 teaspoon of Siracha or red pepper flakes
4 Tablespoons of low sodium soy sauce, or Tamari
2 Tablespoons of sugar
2 cups of water

Cilantro for Garnish
Brown or white rice, for serving
Serves 5-6

1. Add oil to large saucepan. Add onions, garlic,  bell peppers, ginger and saute for 2-3 minutes until translucent.
2. Add chickpeas, squash, and sweet potato and saute in onion mixture.
3. While chickpeas are sauteing, measure coconut milk into a large bowl. Whisk in curry powder, sugar, soy sauce, and Siracha/red pepper flakes.
4. Add coconut sauce to saucepan. Add water more of less to cover the squash and potatoes. Simmer for 15 minutes, or until squash is tender
5. Add carrots, cauliflower, broccoli, mushrooms or any combination of vegetables of you choice. Season with desired salt and pepper.
6. Simmer about 15 minutes, then add the basil and cilantro. Cook another 10 minutes
7. Serve over brown rice and garnish with fresh cilantro. Enjoy!

"I went out to the hazelwood, because a fire was in my head,"

  So its been quite a few months. Last time I logged on I was in Ireland, beginning the most memorable summer of my life. A lot has happened since July. I was able to travel to five different countries in Europe, indulging my worldly knowledge (along with my taste buds) with bites ranging from Soda Bread to Caracoles en Salsa de Almendra. I am also in the middle of researching for my senior thesis, reaping recipes of all sorts along the way.
     Some common themes in all the places I visit, in regards to food, are the connections people make with a certain food and their identity. When we typically think of Mexico, what foods come to mind? How about the all encompassing tortilla, the bread of life? How about Ireland? Most of us have a hard time thinking about Irish cuisine sans the potato, and of course the dark brew we call Guinness. The potato has been a staple crop responsible for tripling the European population when it was first imported from South American in the 16th century. The potato was also responsible for the mass exodus of almost a million Irish immigrants during the great blight that ruined the potato crop in 1845.  What many people don't know, is that before the potato was introduced, another plant food was essential to the survival of the Irish.
     Hazel nuts are one of the foods associated with the very earliest human settlements in Ireland of Mesolithic man. Hazel was used  for the strong flexible timber for huts, in building construction and for fencing. Hazel was also a traditional material used to build eel and lobster traps.

Old Celtic Myths revere the Hazel Tree as
 the Tree of Knowledge

  The Hazel tree, more so its nuts, was also used in Sacred ritual. Many early Irish tales describe poets and seers as "gaining nuts of Wisdom", which is most likely a metaphor for such heightened states of consciousness, although the more literally-minded have argued that this expression could refer to a potent brew made from hazels that hod psychotropic effects. As to this theory, there are numerous references to drinking "hazelmead" in early Irish literature. The hazel is considered to be the most recognized Celtic tree because of its legendary position in the heart of the next realm. Here, nine magic hazel-trees hang over the well of Wisdom and drop their purple nuts into the water. Those that eat the nuts gain poetic and mantic powers.

Hazelnut Tree

      Hazel nuts were also consumed in times of scarcity. The hazel nut was revered because of its ability to store well. They were ground into meal,dried, or toasted, and was done to make them more digestible for children. It is also thought that toasting the nuts increased how long they would keep, and they have historically been an useful food for mariners because they keep well.
 The abundance of hazel trees found around the Burren, while I was studying in Galway, Ireland, inspired me to look at all the modern uses for hazel. I had never known that this plant was of such importance and besides spreading Nutella on about everything I could find, or occasionally indulging in a hazelnut latte, never gave it much thought. I thought to share properly my love of the Green Isle and everything it encompasses, a chocolate hazelnut pie was in order. I made this for my roommates, and just a warning, did not last very long. I was expecting to serving it for dinner, and while I was out running errands, one of the girls helped herself to a large slice. No worries though, this recipe is easily duplicated and feel free to make two or three for your next party.


                                                                  Chocolate Hazelnut Pie
3/4 cup of all-purpose flour
1/3 cup of finely chopped hazelnuts
3 Tablespoons of brown sugar
1/3 cup of butter, melted
1 8-oz package of cream cheese, softened
1/2 cup of dark chocolate pieces, melted and cooled
1/2 cup of Nutella
1/3 cup of granulated sugar
2 Tablespoons of milk
1 cup of whipping cream
1/4 cup of dark chocolate pieces
2 Tablespoons of butter

2 1/2 cup of thinly sliced strawberries


1. For crust, in a bowl stir together four, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for about 8-10 minutes or until browned. Cool


2. For the filling, in another mixing bowl, combine cream cheese, melted chocolate, Nutella, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl, beat whipping cream until soft peaks form; fold into cream cheese mixture. Line the crust with sliced strawberries and spread chocolate/hazelnut mixture into the cooled crust. Cover loosely and chill for at least several hours to overnight.


3. Before serving, melt 1/4 cup of chocolate pieces and 2 Tablespoons of butter in a small saucepan. Drizzle onto pie. Makes about 10 servings

Ho Hum...

Ok, I have a bit of writer’s block. I have been in Ireland for about a week now and even though I have experienced so much in the past few days that I have been here, I can’t seem to muster up enough creativity to write a decent blog post. I had a few ideas being thrown around my head though. I would write about potatoes. I just re-read that sentence and it’s been so overdone and is such a cliché of Ireland I could literally die. So in the meantime, while trying to think of some audacious food topic that will shatter your mind to pieces, I have been cooking. Going to the local Galway market, spending literally almost hours rummaging up and down the stalls and aisles, in absolute ecstasy over the fresh food available. Then I make soup. Soup. So lovely and delicate, coating your throat as it runs down and warms your tummy.

I am a lover of soup. We have an illustrious affair, soup and I, one that has its roots in my mom’s kitchen as a child. My favorite homemade dishes include some form of Asopao, a thick rice soup/gumbo style mishmash, where she would throw in the occasional shrimp, chicken, or even traditional gandules, served piping hot with an abundance of garlic bread. So for me there is this connection of home and soup, and home is where I get most of my passion and inspiration for food. So I dedicate this to several outlets that have inspired my soup frenzy: my mum, of course, and Applegates Deli, in Brentwood, where their daily selection of over 15 soups have me to be quite frank, a little homesick :/  But no worries, I have here leeks and eh hem...potatoes… and some other ingredients that create a symphony in my saucepan on those cloudy and chilly summer days In the Isle.  

Potato Leek Soup

Ingredients

• 2 large or 4 small leeks, about 3 cups chopped
• 2 slabs of thick cut bacon, chopped about ½ cup
• ½ cup of onion
• 1/3 cup of green apple
• 1 garlic clove, minced
• 4 sprigs fresh thyme
• 2 sprigs of rosemary
• 2 tablespoons butter
• 1/2 cup dry white wine
• 2 cups chicken stock
• 2 cups of water
• 3-4 medium russet or golden potatoes
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Directions

Using a sharp knife, halve the white part of the leeks lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the apple, onion, garlic, and chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the chicken stock, potatoes, rosemary, thyme, salt and black pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup and a slice of Irish Soda bread with a pat of Irish butter.

Beer Cheese Soup

Ingredients:

• 1/2 cup carrot, cut into 1/4-inch dice
• 2 finely chopped garlic cloves
• ½ cup finely diced green apple
• ½ cup diced onion
• ½ cup diced rashers, or 2 slabs of bacon
• 1/2 stick (1/4 cup) unsalted butter
• 1/3 cup all-purpose flour
• 2 cups of chicken broth
• 2 cups whole milk
• 1 (12-oz) bottle ale such as Smithwicks Red Lager
• 1 tablespoon Worcestershire sauce
• 1  tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups extra-sharp Cheddar (preferably English; rind removed if necessary) grated

Directions:

Cook onions, carrots, apple, garlic, and bacon in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Eataly

Eataly, the largest Italian food and wine marketplace in the world is located in the Flatiron District, just skips away from the 23^rd st subway stop. Oscar Farinetti, with a similar location that has taken Turin, Italy by storm, has teamed up with Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich to provide New Yorkers and the like with a 50,000 square foot space that caters to foodies of all sizes, providing them with a mecca of artisanal products.

You can navigate through the cured meats and cheeses, fruits and vegetables, fresh meats, fresh fish, handmade pasta, desserts and baked goods and coffees that occupy the space, though to be completely honest, the place was so massive, I felt a little overwhelmed and found things somewhat difficult to find. The selection seems endless. I grabbed a shopping basket and found it full in just a few minutes. Some advice: definitely take some time to shop around, I know you probably want to buy a little of everything, but trust me patience will not leave you disappointed.

You walk into the market and are greeted by aromas of espresso, cream, and sweet pastry. Chef Luca Montersino, shares his sugar filled vision in Pasticceria. His recipes use less butter, unrefined sugar and rice flour to create satisfying flavors.  You can find an assortment of Golosotti (spoon desserts), Verrine (pastries in small glass cups) and Mini Dolci (small cakes); and while you thought your eyes have feasted on enough sweets to give you a stomachache, you pleasantly welcome the Gelateria, where Luca uses Organic Whole Milk from NY Milk in Rochester and high quality ingredients like fresh fruit, Hue Hue Slow Food Presidia Coffee, hazelnuts from Piedmont and Pistachios from Bronte, Sicily to create bold flavors of Italian gelato on a daily basis.

Make sure to stop by Café Lavazza on your way out and try their famous Bicerin, a blend of thick hot chocolate, espresso topped with a layer of fresh whipped cream.

In the main quarters of the market, you find yourself in a symphony of flavors and food, but my first stop was at La Piazza. La Piazza resembles the casual eateries of Venice, where you can purchase and eat your finds at high top marble counters and standing tables. This seems to be the only real place to eat what you buy without being seated at one of their restaurants. I found this a little bit of a problem as well. The tables and counters fill up fast, and when we were seated in Il Pesce, the eatery that serves some of the freshest seafood I have ever had in NYC, we were told we couldn’t indulge in the prosciutto, olive bread, and pears we had bought in the market. Sad face. :(

Il Pesce is one of the six restaurants situated in Eataly’s quarters. You can sit down to a Neapolitan style pizza or a bowl of freshly made pasta at La Pizza & Pasta, sip a crisp beer at Birreria, or indulge your senses in the bounty of locally sourced produce made into utterly delicious dishes at Le Verdure.

Overall, I thoroughly enjoyed my experience at Eataly. These types of establishments hitting the streets of the Big Apple are becoming more and more of a trend, but a much needed one at that. The term organic is simplified best into meaning “basic” or “natural”. At Eataly, we see organic at its most primitive level. You see meat that is actually being butchered on site, eateries that have open kitchens where you can see everything that is going on, and when you order something off of one of their many menu’s you can ask, ‘Where does this Black Bass come from?’ and the answer appeases your heart… ‘Oh you see that stall 10 feet away? It was caught from the bay this morning and driven there.’ It is really no surprise that all you see on the faces of fellow shoppers is always pleasant and relaxed. You don’t have to wonder how long that pork loin has been sitting there, if their cream really is cruelty free, or if the fish fillets are fresh, all while sipping back a fruity glass of fruilo. Mangiare bene

Do drink the water

So, New York City, or just simply "the city" as I call it, was home for me for many years. My parents struggled to raise two kids in the mean streets of various boroughs before being transferred to Saint Louis. Those close to me know my relationship with the two places. Living in the Midwest for almost 11 years, I yearned for the big city life, the diverse cultures, and most of all the colorful cuisine. Though, recently I have fallen in love with STL’s hidden international food scene and culture, and really believe “those who seek, will find.”

I frequent the city at least once a year, and while I tend to dive into the newest trends in food fare, there are always a few things I simply HAVE to have. A hot dog with bright ruby red onion relish, a knish dipped in tons of mustard, and of course a slice. Saying NY pizza is a staple is an understatement. Cheese so hot and melty it burns the roof of your mouth (every time), sweet homemade tomato sauce, and that crust that is thicker and crunchy around the edges and chewy and slightly charred in the middle. No matter where you are, or more importantly what time, a folded slice is the perfect end, beginning, and middle to a night out on the town.

They call me the carb queen. I live for the crust. I die for the crust. So please, please, please help me God. New york crust is like none other. In 2007, the Food Network's Serious Eats, host Mathieu Palombino, the chef/owner of Motorino, put six different pies, in front of a carefully selected panel of pizza lovers. The opinions varied somewhat but the only real (but not surprising) conclusion was that the "overall enjoyment of pizza crust is strongly related to how crisp it is." No one likes a soggy pie (well not me anyways), that’s why I have always had a hard time eating a certain large chain “St. Louis style” pizzeria pizza that specialize in large, super thin crust pie with tons of sauce and even more than a considerable amount of local cheese.

Ok before all of you St. Louisians jump down my throat, let me clarify. I don’t even really love Chicago style pizza. I grew up in NYC and what is it they say, “a tiger can’t change its stripes”? Well call me Tony.

Ok, back to the point. So on the show, the six different pies only differed in one aspect: the type of water used in the pizza dough. Seriously. I’m not kidding.They used different brands of water, including Dasani, Evian, and most noted, New York City tap water. Which one fared the best? Hands down, the local NYC tap pie.

My cousin actually told me about this the other day. I had never heard of such a thing. The water that comes out of our bathroom faucet makes or breaks a pizza? But not just any water; rumor has been circulating for years about the magical properties of NYC tap water and the quality of pizza dough. One commenter was quick to add that a popular pizza joint in Tampa, Florida claims to import the water for their dough directly from NY. This may be a growing trend; last summer we reported that a Florida bakery had recreated the NY water purifying process in their own restaurant in an effort to make the perfect Brooklyn bagel. This is gaining popularity, states like California and Texas are “importing” the water from the Big Apple and using it to make “real” NY pizza.  

New York City drinking water is world-renowned for its quality. The Department of Environmental Protection performs more than 900 tests daily, 27,000 monthly, and 330,000 on an annual basis from up to 1,000 sampling locations throughout New York City. This work is in addition to 230,000 tests performed in the watershed. Each day, more than 1 billion gallons of fresh, clean water is delivered from large upstate reservoirs – some more than 125 miles from the City – to the taps of nine million customers throughout New York state. The success of the program is one of the main reasons why New York City remains one of only five large cities in the United States that is not required to filter its drinking water.

The purity of the water and it’s mineral content helps out the pizza dough in numerous ways. It provides a clean reaction with the yeast, and allows the crust to be chewier on the inside while allowing for charring and caramelizing of the crust while its baking. If you don’t believe me, check out the DrinkingWater Supply and Quality Report provided by the New York City government in 2010.

Jeffrey Steingarten’s wrote an insightful piece about the history of Roman breads  and how they differed in the chapter titled “Flat Out” in his book It Must Have Been Something I Ate:

“In the shower, the shampoo refuses to lather. This means that Roman water is high in minerals, which can be good for the color and texture of bread, but slows fermentation and tightens the dough. I reach for my scuba diver’s underwater writing slate, as seen on Baywatch, indispensable for recording those flashes of insight that so often strike one in the bath. We must test the water of Rome.”

So the idea is this: minerals dissolved in water (mostly made up of magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the network of interconnected proteins that give dough its strength and elasticity. So the higher the mineral content of water, the stronger and chewier the dough. Pretty simple right?

Well the best way is to see for yourself. Tap’d NY has come up with an ingenious idea of actually BOTTLING the water that comes out of NYC pipes. So instead of paying for water that comes out of France or Southeast Asia, you can buy American; but NYC tap water. Democracy at its best, I say. And, once you click here and buy yourself a few cases of the stuff, try out the age old tale. Does low mineral, high purity water really make a better dough? You can make a pizza yourself, with this recipe, or try out a loaf of bread. Then induce yourself in a carb coma. J

An Oldie but a Goodie Relights the Trend in Queens

Beer garden or "Biergarten" is an open-air area where beer, other drinks and local food are served. The concept originates in the 19^th century and is most common in Southern Germany, mainly in Bavaria. The biergarten was originally was brought about about 500  ago, where experimentation led to the  discovery that  if brewers made beer in the winter months rather than the typical summer months, fermentation would be slower and deliver a different kind of beer. So when this was realized, different styles for summer and winter brews developed. While summer beer was a relatively light beer to be consumed within days, winter beers were comparatively stable and could be kept for few more months.

The beergarden helped solve the mystery surrounding fermentation. Brewers found out where to build cellars that would stay cool even in summer. The ditches were made deep in the ground in the banks of the Isar river, which allowed them to keep the beer cool. In order to further reduce the cellar temperature, the banks were covered in gravel and chestnut trees were planted. As these trees not only shadowed the cellars below them, but the big surface of the leaves evaporated lots of water, thereby effectively cooling the surroundings in summer.

Because of the cool temperatures and beautiful landscape,tables and benches started occupying their space, turning it into a garden, where the locals can enjoy fresh brew and tolerable weather.

Beer gardens in metropolitan cities today are the cheap and convenient way of spending a weekend in the shade and enjoy the cityscape, avoiding expensive restaurants in the city. In addition to beer, beergarden food fare that blends traditional bar sustenance with spicy flair.

Hirschgarten in Munich, is the worlds best and the largest traditional beer garden, where more than 8000 people can dine together with Bavarian food and a glass of beer.
Today, many countries around the globe have drinking establishments with an attached beer garden. In Austria, the beer garden is called Gastgarten (guest garden). In Japan, outdoor beer gardens are enjoying increasing popularity, with many found on the roofs of department stores.
In the United States one of the earliest, and most popular, beer gardens was Castle Garden on the southern tip of Manhattan Island in New York. It has a rich history, which has housed a fort,theater, the first immigration station (before Ellis Island), a public aquarium, and finally as a national monument.

A notable and historic Beer Garden is Bohmeian Hall. Open since 1919, it located in the Astoria neighborhood of Queens, and accompanies a bar and catering hall. The Beer Garden at Bohemian Hall officially sits 800, though often entertains more during festivals and other events.

The Garden at Studio Square, located in Long Island City, Queens, is a fresh update to the traditional beer garden. Orthodox Wood benches and tables decorate this immense space, but its modern Jumbo Tron and blaring house music make this spot a must see. Offering over a dozen of craft, domestic and imported  beers on draft, the surprise of my visit to the establishment was the house sangria. It is served out of a tap, and for $25 dollars for a 60 ounce pitcher, makes this a pretty great bargain. Fresh fruit is added right before it is served, and they sangria itself was refreshing and not too sweet, with a nice balanced finish.  I didn't get a chance to sample the food, the menu is organized very functionally, and offers small plates that pack spice and heat to homemade sausages and burgers. Below is a promotional video highlighting the delights of Studio Square :)

Beer gardens are a commonplace notion in Saint Louis, because of its rich German heritage and history. But the revival of these unpretentious spots in the Big NYC makes one yearn for the the familiar, and Studio Square hits it right on the head.

Spring Menu

I have been getting requests for my mother's day menu that I made for my mom a few weeks back. This is a perfect, healthy spring menu that uses seasonal ingredients that are affordable and easy to find. Enjoy!


Spring Pea Crostini

Start off with a refreshing and seasonal spring pea crostini. Ricotta cheese makes this appetizer nice and creamy, and the mint adds a cool finish. Pair it with bubbly sparkling wine with some berries dropped into the glass and serve this at your next patio party!

Pea Mixture:

1 (10-ounce) package frozen peas, defrosted

 1 cup of part-skim ricotta cheese

1/2 cup grated Parmesan

1 garlic clove

1/4 cup fresh mint leaves

1 teaspoon kosher salt, plus extra for

      seasoning

1/4 teaspoon freshly ground black pepper,    

     plus extra for seasoning

1/3 cup olive oil

Crostini:

• Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note)
• 1/3 cup olive oil
• 8 baby radishes, sliced thinly using a mandoline slicer

Directions

 For the pea mixture:

 Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a bowl and mix to combine. Add the ricotta cheese and olive oil and mix well.

For the crostini:
Preheat a stove top griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pea mixture on each slice. Top with 2 slices of the radishes and transfer to a serving platter before serving.

*Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Zucchini Ribbon 'Pasta'

This "pasta" is a great fake-out. You can add a small amount of noodles if you are craving carbs, but if you want to go the healthy route, these beautiful zucchini ribbons are delicate and savory, readily absorbing the garlic infused oil and fresh Parmesan cheese.

Ingredients

• 3/4 pound fresh tagliatelle pasta
• 2 medium green zucchini (about 1 pound)
• 2 medium yellow zucchini (about 1 pound)
• 1/4 cup olive oil
• 6 cloves garlic, chopped
• 1/4  cup chicken or vegetable stock
• 1/2 cup grated Parmesan, plus 2 tablespoons
• 1/4 cup thinly sliced basil leaves, plus more for garnish
• 1/2 teaspoon fresh ground black pepper
• Salt

Directions

In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.

Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.

In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook at very low heat for about 5 minutes to infuse oil with garlic flavor. Do not let the garlic brown.

 Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add the Parmesan, basil, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional basil and the remaining 2 tablespoons of cheese.

Farm to Table Feast at the Scottish Arms

I don't really want to write restaurant reviews. I don't feel like it's really my territory. I know what I do and don't like and don't feel it's ever my place to tell anyone else what's good. Though, I feel that when I do come across anything, I mean anything, that refreshes my outlook on life and gives me peace of mind that everything will be alright in the the world....well just call me the messenger. :)

I won't go on and on how the crash of this economy in recent light has impacted all the luxurious goods and services we once enjoyed. This especially goes for the food industry. Rising food costs have spiked up menu prices at our once loved noshing hangouts, while compromising quality of the ingredients. But the Scottish Arms, located in the Central West End,  is like a tall glass of water. Refreshing and nourishing, a place I love to go back to again and again.

In addition to their classic pub fare, which features their famous fish n' chips, a entire haddock fillet fried in ale batter and served with a side of lemon caper sauce, or their Cock a leekie pie, a cream based dream made with tender shredded chicken, leeks, and a hint of white wine topped with a delicate puff pastry lid, the Scottish Arms is reviving old school  technique with innovative flavors to create a menu that is familiar yet au corant. Some of my absolute favorite dishes come from their farm fresh menu, something they started in response to the farm to table trend that is reaching dining joints across the country. 

Their mission is to to purchase farm raised local hogs, lamb and beef from locally sustained farms. They sometimes hold showcases that show young chefs and food enthusiasts interesting cuts of meat and help develop their butchering skills. The fresh provisions are then served lovingly to patrons, introducing them to the beautiful passage of "farm to table."Their farm fresh menu is available every Thursday starting at six and can feature items such as three way Pork Medallions  that are  Juniper Marinated, Bacon Wrapped & Grilled with Blackberry Compote, or Walnut Crusted & Pan Roasted with Gala Apple Chutney, and maybe one that is seared with Hon Shimenji Mushroom Ragout.

The South Sarah street eatery also has an affordable and equally choice lunch menu, and started hosting live music on their spacious patio in the evenings.



I always recommend starting and ending with a dram of their extensive selection of scotches, being named by Whisky Magazine as one of the Great Whisky Bars of the world in 2006. A favorite of mine comes from The Balvenie distillery from Speyside Scotland, a single malt whisky that prides itself in creating a range of tasting notes that are filled with rich complexity in the beginning and ends in a warm sultry finish.
Expect to be gently let down if you desire to mix your whisky with  a soda, or worse yet, poured over ice. You won't miss the mixers or diluters though, but it is served with a bit of room temperature water to heighten the aromas.

Great food, delightful libations, and cozy atmosphere all accommodate my needs for a place to relax and dine with friends. The fact that the employees don the ever fashionable kilts is just a bonus. ;)

Recently I have had the pleasure of getting to know and become a part of a wonderful organization that is making a difference in our community. The benefits of eating locally produced and minimally processed foods are gaining national attention, from the First Lady, Michelle Obama launching a health awareness campaign to numerous media outlets marketing health conscious and "organic" living. You can become part of this movement, and City Greens Produce is a great way to serve your community and learn about local foods.





City Greens Produce, a Catholic Charities Farmers Market, allows you to purchase fresh, local, naturally grown produce at reduced prices. I joined Operation Food Search in using the local ingredients being sold at the market to make sample dishes that are affordable and healthful. Yesterday, they had a variety of greens, farm fresh eggs, and meat, all provided by  Dry Dock Farm, a locally owned farm run by Mark and Michelle Wagstaff.

Companion Bakery also sold some of their delicious breads and baked items, featuring their addictive pretzel and introducing their new chocolate chip pretzel rolls, which are being sold in local grocery stores. Angel baked  chocolate chips cookies  were spotlighted and also super tasty, providing employment, small business training, and character development, all while producing delightful treats.



City Greens Produce operate out of two locations. The Fr. Tolton Center, located at 1018 Baden Ave, 63147, is open from 9:00 to noon on Fridays and on second Saturdays. The Midtown Catholic Charities, situated at 1202 S Boyle, 63110 is open from noon to 6:00 pm on Thursdays and Fridays and from 8:30 – 11:30 am on first Saturdays.

People earning over $30,000 a year are asked to become sponsoring members to allow the underserved gain access to local and healthful foods. For more information on how you can get involved check out the Midtown Catholic Charities website.

 For a great way to make a  hearty meal using the season's fresh greens, try this Tuscan-inspired soup/stew that is sure to warm your and loved one's hearts on a chilly spring night :)

• 3 Tablespoons of olive oil
•  1/2 cup of locally produced bacon, diced
• 4 garlic cloves, minced
• 1 medium onion, diced
• 2 carrots, diced
• salt and pepper
• 1/2 cup white wine
•  2 tablespoons of cider or herbed vinegar  
• 5 cups chicken or vegetable broth
• 1/2 lb stale bread, torn into pieces
• 1 (15 ounce) can small white beans, smaller than canellini beans
• 3 cups chopped kale
•  3 cups swiss chard
• 3 cups collard greens
• 1/2 cup grated Parmesan cheese

1. Heat soup pot over medium-high heat. Add oil and bacon and render for 4 minutes. Add garlic, onion, carrots, and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.

2.  Stir in greens and cook for 5 minutes until slightly wilted. Add the stock and bring up heat.

3. Cook the greens for about 25 minutes. Add the vinegar.

4.  Simmer 5-10 minutes, stirring soup as it simmers. Add the beans and pieces of bread, keep stirring until the soup thickens and becomes dense.

4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil. Enjoy!