October 9
Kathy

This evening I came home to a wonderful surprise. My saffron crocus have come up and are ready to bloom -- pale violet with orange stamens. I'll be harvesting saffron threads this autumn! Too cool.

September 28
Kathy

Rainy Saturday Foodie Dreams
Donna and I met up at the bar, surrounded by handmade croissants and tiny danishes. Tragically, I was trying to be good and I denied myself the croissants... though I longed to grab a half dozen and stow them in my purse. Clearly, I could see myself curled up in a big chair with a cup of Earl Grey tea and a good book, lap filled with croissants crumbs. Read on...

September 19
Kathy

Farmer's Market and Salt Tasting
Our Farmer's Market event was delightful! We did miss Audrey and her family from Livengood Farms. (Way to track us down, Audrey!). But Dave and Carl from Beechwood Orchards came illness. For the first time in a long time, we cooked together... rolling duck spring rolls and serving up our late summer treats.

We had our salt tasting.... 6 kinds of salt... Fleur de Sel (the caviar of salts), Fumee de Sel (chardonnay oak smoked), Cyprus flake (great texture), Durango (hickory smoked), Bolivian Rose (pink) and Hawaii Kai (black salt). The question was, "Is there an appreciable, useful difference between these gourmet salts, or is it just marketing hype? And if there is a difference, how would you use the different types of salt? We used thick cucumber slices, and spoonfuls of egg salad as the canvas for the salt. Everyone has a favorite salt and we shared our thoughts on differences and uses.

A very popular salt was the Salish, a strong smokey salt. Renee's daughter, Jamie's thought it was the best. Jim liked the Bolivian Pink. Tinamarie enjoyed the flake salt. Later in the evening when Lesu brought out her delicious chocolate glazed star cakes, we sprinkled a bit of the flake salt on top... Wow! The chocolate flavor just popped. Fabulous illustration of the impact a little salt can make.

A good time was had by all. Our menu highlights: duck spring rolls, mango hot pepper blinis, apple cake, peach cream trifle and the salt tasting.

September 4
Renee

Savory Richness
Last night I made Tuscan Pine Nut, Rosemary bars- very buttery and de-lish! I have nerve eaten something so rich, with less than 24 hrs to get into my slip dress for my sister’s wedding! But with all that rosemary Kathy gave me… it was wafting in my kitchen enticing me to get inspired - so I did! The result was a buttery shortbread with the toasted pine nuts and chopped fresh rosemary that gave just a hint of freshness in the cookie. I will make some for the picnic. I’m also going to make a rosemary hair rinse. Promotes shine and has a great smell! I will bottle it and bring to picnic as well.

September 3
Renee

Peach Beer
Help! I think I my peaches are turning my kitchen into a home brewery!! I boiled them with sugar water and put on stove – now they are bubbling and hissing! I believe alcohol fermentation is happening!

According to Peter, my peaches were turning into beer!! OOOHHH! So I threw them away but he gave me another recipe for cherry infused brandy or vodka--so I will work on that.

September 1
Renee

Kathy brought some treats over. I gave Jim and the girls a taste of chocolate and candied violets, and they really liked them. Carly and I split and opened a peach, took the seed out and stuffed the peach w/ a fig and stuffed the fig w/ blue cheese….good, but the fig flavor was lost...just experimenting with her in the kitchen….Believe it or not that was her FIRST fig -- right from Kathy's garden! I thought I almost had her convinced to travel abroad and study culinary art in Italy!! Mother living through her daughter? Oh, well it’s still a good idea!!

Tonight I made stuffed chicken breast w/a blend of cream cheese and chives and sauteed spinach , I served them on top of linguini w/ a sun dried tomato cream sauce.....Is that detoxing, I ask?? NO, but it was a  big hit at dinner....and it was good!!

September 1
Kathryn

Salt
Everyone has weaknesses and obsessions. Some people gamble. Some hock grandma's silver for Manolos and Jimmy Choos. Others scrapbook excessively.

As for me, I develop random obsessions that escalate in my head until I have to do something crazy... like buying $120 worth of different types of salt. At the moment I am intrigued with salts. It is in the idea that something so seemingly uniform -- white, granular, SALTY -- might actually be diverse. Might there be subtle taste differences? Are there types/degrees of saltiness? Do these diverse salts lend themselves to different uses?

I want to know. It's an esoteric thing, I get that. But it niggles at me... So I bought 12 7-ounce jars of different salts tor an experiment. The colors vary from white to pink, to red to black. The textures vary from course to fine to flake. They are pretty. But do they taste different? Three are smoked -- alder, hickory and chardonnay oak -- so there is a difference there, but its the smoking that changed the taste.  What about the unadulterated salts?

I've asked my forking delicious friends if we can do a tasting with some other foodies... folks with refined palates and blunt opinions. We'll try a variety of salts on foods that will showcase (hopefully) their differences, hard cooked eggs, cucumber slices, tomatoes, maybe fresh corn. Stay tuned for the results!

August 31
Kathryn

Summertime Treats
The Riverbank Picnic will be fun! Maybe we'll get the kayaks out!

My figs are coming in fast. I'm afraid they'll be gone by the picnic... are we going to try and get together soon, some midweek? Renee, we were talking about doing something in your garden... pruning or something... I have black eyed susans, if you want them. And if you have a sunny spot in the yard, think about a fig tree. Donna could do a fig easily in that yard. It protected from the winds...

Did you get a chance to look at the on-line magazine Abbondanza? It's just great!! So much good info and so much to do... I wish I lived in NYC! Chef Valerina is doing a prosecco dinner in Vegas... right up our alley!

August 31
Renee

Peachy Summer Recipes
Hi guys! The riverbank picnic is going to be such fun!! I can’t wait…. I am going to start looking for recipes. My neighbor has peaches from her parents’ farm and she wants me to make things with peaches. How about homemade peach infused vodka? Peach Melba? Any other ideas? I have never canned anything or jarred fruit but that’s something maybe I’ll try….Went to my neighbors seafood picnic- I made fish tacos with Cajun catfish with a drizzle of Katmandu sauce, which is sour cream, mayo and Adobo chilies with a squeeze of lemon. Very spicy but good. Definitely needed a cold Corona or two to put out the fire!!!

August 27
Renee

New Hope
Today was rather scattered and unplanned but I did end up at Dilly’s-- a little outdoor casual place that I have frequented many times, with and without kids, above New Hope. They serve burgers, fries, fried shrimp w/ a Jamaican sauce that was very good--and fresh! And it’s reasonable, for a bite outdoors. My mom and I had unsweetened black raspberry ice cream. Not bad, but I wish I had gotten the vanilla custard with chopped walnuts. Ah decisions, decisions!

Then we took a scenic drive on River Road and I noticed the Cuttaloosa restaurant is closed….and for sale!! So of course I got out to investigate… Jim and I went there quite a few years ago. It was very elegant and romantic, with a waterfall and creek that run right by your table, and an old ruin for an outdoor bar. We had a great time that night! I would love to buy something like that and turn it into something fabulous, where  people want to dine, dance and have a great night!

From Dilly’s we took a walk over to Stockton NJ. There was a restaurant called Via Ponte Trattoria….. and a very handsome (Sicilian I found out) chef standing outside smoking a cigarette. I was looking in the window and he said, “I don’t open until 5.” So, of course, I struck up a conversation and the next thing I know my mom and I are touring his kitchen and scanning the menu!! My mom and him ( Giuseppe) got into a conversation about Italian tile and his oven was sooo cool-- all colored glass. I want to go there for dinner! So, if you guys are up for it…let’s have dinner!

Then I ended up at Jamie Hollanders, a gourmet food store and cafe, plus they do catering. Their food looked wonderful and colorful…I bought their lobster stuffed ravioli for a date night….but I ended up talking to chef owner Jamie and his brother, next thing you know I am applying for a job. YES, THAT’S RIGHT!! Although – I’m sure it’s not high paying but I am thinking maybe I should start somewhere….and they said they have a lot of fun!!

August 25
Renee

Rats Envy
STOP! STOP! I am drooling with envy! Plus a kitchen tour??? Wow! I have to call Peter to tell him. I still can’t believe I ended up in the ER on Sunday morning. I told the volunteer taking me down for tests that if he hurries, I may still make it to RATS. He was very funny, by the way! I actually just woke up- I was very tired after the whole ordeal yesterday. In any case, I can’t wait to see the pix!

August 25
Donna

Rats
It was wonderful, wonderful, wonderful. It was me of course, Tinamarie, my sister Sarah, Kathy and Cheryl, her friend from college. The food was great, but the gardens and the kitchen just made everything over the top. I can really see why you guys love the place. We ate drank and were merry. Now my sisters and I are trying to figure out how we can get our husbands there. Of course, I would never know how to get back there.

August 24
Kathryn

Rats and The NJ Grounds for Sculpture
What a day it was! If you have never been, the NJ Grounds for Sculpture is a magical place. An outdoor sculpture garden created from the old Fairgrounds, the paths and trails take you on a journey from the sublime to the ridiculous. A great spot for families and kids to wander and enjoy the gardens, the art, and one of the most visually stimulating restaurants in our area - Rats.

We had a blast! Visit our Rats page for details and the pix of our visit.

August 22
Renee

Riverbank Recipe Rambling
There’s sooo many things I want to make… and I think I will devote the weekend of the picnic to cooking. Of course I am bringing my mom. Anyway, I’m off to the market. I am making a dessert Peter taught me--bananas wrapped in eggroll wrappers with cinnamon sugar, fried then served w/ coconut ice cream, chocolate sauce- and caramel, if you dare. His version was done with a sweet Thai chili sauce as well. Too much for me to get into today, but definitely the rest of it!! I think I am going to do seafood stuffed shells in a cream sauce with crusty bread and a salad. I really wanted to do something lighter but Phil (the bass player in the band) is from the south and they like HEAVY foods! I don’t want them to leave hungry! Plus, you know I love pasta and seafood together…..I guess we’ll eat a little later too. I like late dinners on the weekends!!!

July 21
Kathryn

A Busy July
July was supposed to be our Tuscan Feast. We had planned to cook at a farm that a friend of Donna's owns. He has been a big supporter of Donna's cooking dreams and we were looking forward to a true Italian festa. However, a family emergency intervened and we've had to put that on hold.

Donna, Jim and I went to the The Waterworks 2nd Anniversary Party last week. It's a luxurious event -- good food, champagne and other cocktails, and a killer location. The weather was gorgeous and most of the time we sat out on the terrace overlooking the Schuylkill River. The folks at the Waterworks outdid themselves with tiny lollipop lamb chops, a crab, giant shrimp and oyster bar, crab cakes, and many other finger foods. The hit of the evening (for me) were the bands they had playing. Out on the terrace was a one man band who played all the 80s and 90s pop rock, complete with synth sounds. At one point he launched into Chevy Van and I was hooked. But the band in the main tent blew me away... CTO Park Central. The singer was a tiny woman with one of the biggest voices I have heard in years. They had personality and talent... and they made you want to dance. It was a great time and I was sorry to see them pack up at the end of the evening.

We're never out of events to occupy the time. Donna is having a series of Friday evening events at her house. The "After Work Party: For Ladies Only" debuted last month and was very popular. For a set fee, Donna provides food and drinks in a fun place where you can kick off your shoes and celebrate the weekend. In June, she even had a masseuse on hand for anyone who wanted to grab a 15-minute massage. The ladies in attendance were clamoring for a second event, so Donna obliged. This Friday she will have her second "After Work Party: For Ladies Only." I'll be on hand with my camera to take pictures and see what she is serving. Maybe I'll fit in a quick 15-minute massage. As Donna says, "Bring a friend. Or come alone and make new ones." Anyone interested can contact Donna at forking@gmail.com.

Last weekend I was at Bed Bath and Beyond and noticed an interesting summer party item. They are selling an ice tray that makes shot glasses... imagine, at the end of your summer barbecue, your guests crowding round you as you offer them shots of ice cold limoncello (or grapefruit vodka w/ a twist) in a glass made of ice. When I told Donna about it at the Waterworks, her response was to cock her head and say to me, "And you didn't BUY them all? You go back and buy them all. I'll pay you for them!" Perhaps I know what to expect on Friday...

June 2008
Kathryn

Italy
Italy was a blast. It is always a joy to go, but this time I had 2 weeks of restful lounging in the hills near Sorbello Castle at a working organic farm. In the evening you could hear the bells on the sheep as they ambled down the hillside for feeding. And in the morning, we were greeted with a basket of fresh eggs, or a bag of fresh picked plums or heads of lettuce the size of small cars. My companions were long time friends from San Francisco who share the whole slow food/slow travel ethos. So, we were simpatico.

Our hosts -- Alfredo Anitory and Cristine Coudray -- have been working the land for 30 years. After meeting in Rome at university, they packed up and bought 100+ hectares in the hills and over time have created La Capannine Sommavilla, a farm that supports an agritourismo (vacation home), an organic restaurant and a small gourmet shop offering local organic products like honey, wine, lentils, pasta, jams, cheese, etc. What an auspicious hook up to start a foodie's vacation.

There are so many food festivals and events during the summer. We had just missed the Sagra di Pesce (Fish Festival) in Calzolaro. As luck would have it, the day I arrived there was an International Food Market being held in Perugia. Melchiorre and Dana picked me up at the airport, and we toodled off. Vendors were set up in huge field on the outskirts of town. Cheese makers, salami makers, candy makers, Pasta vendors, mustard and marmalade makers... all mixed in with hand made soaps, wood and copper work, and the standard market products like silly t-shirts and kitchen gear. Dana found homemade licorice. Not the gummy kind we know, but a shiny black block the size of pony keg. The woman manning the booth used a small hammer to chip off bits to fill a small bag. It looked like coal and tastes as bitter as oil. This is the real deal licorice - not for the faint of heart.

There were a number of cheesemakers from the north. Since my friends were arriving late from Rome, I promised to do a little grocery shopping to stock the house. With so much to choose from it was a tough choice but we ended up with a fresh gorgonzola (for figs) and a few very nice pecorino cheeses -- a pecorino stagionato (aged), a pecorino fresco, and a pecorino rubbed with sage. Melchiorre got to chatting with one of the cheesemakers from the north. He was also selling a lovely homemade salami. I added that to the larder.

For lunch we chose a German stand and a selection of grilled sausages, with wine, of course. Melchiorre, Dana and I sat under the umbrellas munching and sharing from our plates until it was time to meander home.

Norcia - Home of the Pig
In the two years I lived in Umbria, I never made it into the Sybilline Mountains to Norcia nor Castelluccio. Known for its beauty... the craggy Sybilline cup small towns in its valleys and plains, offering sweeping views of wildflower-covered plains and snowy ridges. Norcia, one of its largest towns, is known for a number of local craft and farm products. Chief among them are black truffles and the wares of the norcerini,  makers of salamis and cured pork products. Castelluccio, a nearby town, is the home of the eponymous lentils.

Steve, being a parishioner of great enthusiasm at the altar of pork, was enthused to say the least about a trip South to Norcia. Umbria is not huge, but since there are no direct routes through the mountains, we packed some snacks and headed south to Spoleto then east into the Vallo di Nera. At first we road along narrow gorges and valleys with steep, treed slopes but as we approached Norcia, the valleys opened up and we were treated to a paintbox of colors... stripes of red, yellow, white and blue in the fields and the easy slopes. Norcia itself is an ancient pre-Roman settlement. Devastated a few times by earthquakes, they no longer build anything over two stories. Sprung from the car after a long drive, we were thrilled to wander in the old walled town.

Norcia was full of salumi vendors. Cartoons of pigs danced merrily outside while hairy, stuffed wild boar were mounted (whole and head alone) on the doorsteps. To sate ourselves, we stopped in the first shop inside the gate to get an eyeful of salamis and cheeses, pastas, lentils and other forest goods. After much sniffing and considering, we bought 4 types of salumi (including culoni di mulo arranged in 2 large sacks), a nice pecorino cheese, lentils, and a shrink wrapped packet of black truffles. The truffles were a bit past their prime, but still, with a fresh pasta, we anticipated a good meal.

Pasta Fresca, Pasta Festa
Thomas has been adamant that we needed to make fresh pasta. He is an old hand… a few years back when he was visiting me here, we went to a Melchiorre extravaganza and Thomas transported by the idea of making his own pasta. Once back home in Germany, he started experimenting. On this trip, he really wanted to make pasta with Melchiorre and refine his technique. There are always questions... "did I remember this properly, how long do I knead, is my texture right, do you add salt?" Unfortunately, the Amore Sapore team was so busy they could not come and play. But knowing the chef has its perks. We borrowed Melchiorre’s pasta machine and set about making our own tagliatelle. Thomas, resident expert, dove right in... to the elbows. (To see the 23 step process and check out the short video, go to my flickr site.)

The mixing was a delicate operation. You needed to whittle away at the well wall without breaking through. While Thomas mixed, I shored up the walls. Once everything was combined and he could begin kneading, we were on a roll. Literally.

Thomas was very comfortable with the old crank machine. Its exactly what he bought in Germany. He split the dough into three balls, held 2 under a slightly damp cloth while he worked with the other... feed, crank, fold, feed, crank, fold until the texture was consistently smooth, no cracks, no tears. As he fed the pasta through the machine to be cut, we arranged the handfuls of cut pasta into little nests under a damp cloth. A lobster pot full of water was coming to a boil. Steve, Stef and Mina were setting the table outside on the veranda overlooking the meadow and the valley. Sally sliced tomatoes and mozzarella for a gorgeous insalata caprese – fresh tomatoes and basil, buffalo mozzarella, fresh pepper, a touch of salt and a drizzle of deep green Umbrian olive oil. Meravigliosa!

The cooked pasta was tossed with a light touch of olive oil. At the table we grated the truffles and freshly grated parmesan cheese over each bowl. What an aroma…

We sat outside and ate fresh pasta while the sun set. Sipping wine and eating fresh pasta with your amici... what more is there?

May
Kathy

Barbecue Smack Down
The brainstorm was Renee's. "How about I arrange a barbecue cookoff?" It's summer -- grill time. The idea was that some friends would pay a nominal entry fee to come over to Renee's breezeway to try and out grill each other. Forking Delicious would judge the entries and the winner would take home the pot. Inspired -- nothing gets the juices flowing like neighborly rivalries.

The date moved a few times and settled in the Memorial Day weekend. Unfortunately, not all of the FD team could make it. But wish a serious crew of groupies, we are never without foodie back up. And though the day was wet and threatening, we had 5 entrants and 4 judges. Renee abstained since the grillers were all her friends. Which left Lesu, Dana's friend Bill Fuchs, Gabe and myself as judges.

When I arrived, Renee and I tackled drinks -- Raspberry Mojitos. In a large glass pitcher we crushed a large handful of mint then added rum, seltzer, a splash of simple syrup, a splash of raspberry schnapps and a lot of fresh squeezed line juice. In each glass we smashed a handful of fresh raspberries, topped with ice and mojito then garnished with a sprig of mint and a lime wedge. Yummy.

Renee is one of the few cooks I know who does not have a kitchen implement for every job. She uses a simple, tried and true manual method that always leaves me laughing and slightly in awe of her ingenuity. Take squeezing limes for juice. I asked for a reamer. Renee looked at me blankly.

"Oh, I don't have one of those."
"Then how do you juice a lemon or lime?" Kathy asked, sputtering.
"I just use a fork. Let me show you."

Sure enough, she quickly cut the lime in half, inserted the times of the fork into the middle and worked it back and forth while squeezing the fruit. And it worked perfectly.
Short on space in your kitchen? There are a number of specialty tools you can donate to the local thrift store to make more space. (Take them all to BATS - The Bryn Athyn Thrift Store. Renee shops BATS regularly.)

Back to food... The cookoff judging was tough. The rule Renee had set for the contestants was - it has to be grilled. The judges sat around the table trying to get on the same page with judging criteria and weighting (does creativity weigh more than technical skill?). And while we talked, food kept arriving at the table.
Click for the details.


April
Donna

Taste Test
I’ve been catering for a long time, usually getting referrals by word of mouth or someone just trusting that I know what I am doing.

I decided to try something new; a tasting. I did it at my home for three women and believe it or not I was nervous, despite my experience.

What should I make?
What if they are allergic to an ingredient I use?
What if I pair the wrong wine?
What if they hate the food?

I set the date and had two weeks to come up with a plan. Everything I saw on the food shows I wanted to make. Everything someone mentioned I wanted to try. I followed the old rule of never trying anything new when you are having guests. These were not just any guest but potential clients, so there was really no room for error.

The pressure was on!

I thought it better to do small plates and have a variety. I wanted them to see I could do food from simple to fancy.

I set the menu, and then needed to worry about tableware. What glasses, what plates, what, what, what! Should we eat in the dining room or in the kitchen?

I decided on small plates of different sizes, shapes and colors. I used short round wine glasses and I had just gotten some vintage champagne glasses when in Cape May. The napkins were bold flowers.

I settled on eating in the kitchen and prepare some items while we talked. I thought it would be more festive and interactive if they actually saw me prepare the food and set up the plate. I was also thinking it would be great practice for future cooking classes.

We started with:
Chicken ravioli with a roasted tomato basil sauce

Then
Chopped salad with honey mustard zinfandel vinegar dressing
Herb BBQ chicken skewers
Potato Salad

To clean the palate
Raspberry Sorbet

Next
Lemon flavored rice
Pan Seared Sea Bass
Brown Sugar Carrots

Lastly
Lemon Tart

I served a Riesling with the meal and Prosecco with the tart.

Everyone arrived on time and the tasting (party) began. I must say despite my being a bit nervous it went very well. Everyone enjoyed the food. My nervousness died away and I was able to relax and enjoy my self as well. We laughed, talked, ate and before we knew it hours had passed.

Was it worth it and would I do it again?

Yes and yes. It was a great way to introduce myself and my food to people I did not know. I made new friends and had a really good time.

And for the record I did get a catering job as a result of the tasting.

April 21
Kathy

Spring in the Pantry
We had a warm spring early in the month... it made me long to open up the house and entertain on the deck and in the garden. My house is so small, you really have to use the outside as another diningroom to get a little elbow room here.

It's been ages since the group came to my house, so Donna suggested that we get together here -- just us -- to celebrate the beginning of spring and to see my new pantry!

To make it a real fresh, "start anew" event... I had the livingroom and kitchen painted. It's a great measure of the relationship we have at this point that I would even undertake something as disruptive as this with a dinner party pending... but the FD gals all know what its like to be busy, busy. And what really matters is being together and sharing stories!

The day was glorious and I had time in the morning to plant a few things in the garden before company arrived... (read on)

April 12, 2008
Donna

IT’S SPRING
Saturday was the most beautiful day! It was warm and the sun was shining bright. How excited were Jim and I that we could have dinner in the yard? I have tell you, I love, love, love our yard. We live in the city but our yard gives you the feel that you are out in the country away from the noise and the busyness of it all.

I followed the same recipe I did for the organic chicken a couple of weeks from our last food gathering, but I used Cornish hens, not organic. To bump it up a bit I added fresh baby spinach to the bottom of the platter, put the hot hen on top just wilt the spinach a bit and added dried cranberries to the gravy. The savory gravy with the sweet cranberries was to die for. We had an inexpensive, yet tasty bottle of wine, Walnut Crest Chardonnay $ 8.99. I know you can’t believe we didn’t have champagne.

We decided to pick up dessert from one of our near by restaurants, CHOPS on City Line Avenue. We ordered a number of desserts to sample, tiramisu, key lime pie and crème brulee.

Let’s just say it wasn’t the best idea we’ve ever had. The desserts; not so great. We didn’t care that much, we were outside and looking forward to more outdoor meals.

Let the dining begin!


March 11
Kathryn

Organic Challenge
Head to head, comparing organic chicken to supermarket standard... organic eggs to regular eggs... organic cornstarch to generic cornstarch, can you tell the difference, and is that difference worth the cost?

That is what we were there to determine. Tinamarie called the challenge. She is a committed, evangelical organic food champion. So, our menu was to be organic. All organic. That was a challenge... read on and see pix.

February 29, 2008
Kathryn

Big Dinners
This week family friends from New York were in town. On Wednesday, they treated us to dinner at Le Bec Fin, one of Philadelphia's notable old guard restaurants.

If you know it, Le Bec Fin has been a Philadelphia institution for years. They are known for fine French cooking and serious, formal service. (And an all you can eat dessert cart!) And you pay for that fine food and service.

After that delightful meal, I reciprocated with an offer of dinner at my little house... hoping to make a decent impression. Comparing the formal French Le Bec Fin -- all gold and chandeliers, with shining silver plate covers removed in unison by uniformed wait staff -- well, it made me nervous to think of following Georges Perrier a scant two days later.

But what are you going to do, stop cooking because there are professionals chefs who put you to shame? Not I! Instead of being fancy, I decided to go with simple, down home cooking... and a lot of day ahead prep to make the Friday night dinner (after a day of work) enjoyable for the cook as well as the guests.

We started in the livingroom, with champagne and a brie topped with caramelized pecans and cranberries. (I took the brie and the topping out of the frig when I came home from work to let it come to room temp before assembling and serving.

For dinner we had a meatloaf made with ground veal, pork and beef mixed with roasted garlic, fresh herbs and catsup (oh yeah, catsup!) and topped with bacon strips. The bacon helped keep the loaf moist during baking. The meatloaf was served with roasted garlic smashed potatoes and green beans with an herbed polonaise. (Polonaise is a simple vegetable topping made from breadcrumbs and butter. I lightened it by using olive oil and browning panko lace with fresh herbs in a non stick pan.) Dinner was served with Isole e Olena Chianti Classico Riserva. (Yum.)

After second helpings and a second bottle of wine, we had Elisabetta's Chianti Poached Pears drizzled with a crema di limoncello. And some huge St. Paddy's cookies from Wegman's.

There were very little leftovers... so although Georges Perrier is not feeling my hot breathe on his toque, we had a good meal and a lovely evening together.

I did obsess about the table... which anyone who knows me would have guessed. But the total effect made me happy. See pix for detail.


February 24, 2008
Kathryn

Real Time Food
As I write this, I'm cooking... chicken cutlets are sauteing in the pan. Its a favorite light meal of ours. A hearty salad of mixed greens and arugula (all organic, Tinamarie!) tossed with toasted almonds, dried cranberries and blue cheese crumbles, served with sliced chicken.

I never buy the cranberries that have been soaked in sugar water. The real ones are good enough for me.

The cutlets are very thin - rinsed and dried carefully - before dipping into a light egg wash (egg and milk) and then coated in panko crumbs. I mix my crumbs with oregano, thyme and rosemary salt. Once they are coated nicely, the cutlets are popped into a pan of hot olive oil and cooked til golden on each side. It really only takes a few minutes per side.

Which is why I keep leaping up to turn and check them.

Its not a truffle menu. Ask Renee about that... but its one of my favorites.



February 8, 2008
Donna

Friday Night Dinner
I called Tinamarie to see if she wanted to have a fish dinner; since it was the first Friday of Lent. What was I thinking--Tinamarie, food, cooking and fish, of course! So we made a plan, who’s bringing what, who’s making what and who should we invite.

Butch, our brother would be picking her up from work so we knew he was in, Jim was off work, so there was another. And my friend Nereda with her 2 sons would make 6.

Menu
Mac & Cheese
Tossed Salad
Fried Tilapia
Spinach, Cabbage and Swiss Chard Combo
Vodka Gimlets

I picked up everything to make the mac & cheese, the fish and the gimlets. Tinamarie handled the rest. We all arrived at Tinamarie’s about 7 pm and the cooking, drinking and laughs began.

The fish was really fresh. I wished I had bought more. We dipped it in an egg wash, coated it with breadcrumbs and fried it up in a wok. I only brought 1 pack of panko breadcrumbs. Duh. That was not enough, so we used bread Tinamarie had made and a baguette that was on its way out. We threw them in the food processor and mixed the crumbs with the panko. There’s nothing like homemade breadcrumbs. The fish was crunchy on the outside, flaky and tender on the inside.

Everyone enjoyed Tinamarie’s leafy vegetable combo.

Saute chopped red onions and garlic
Add chopped cabbage and sauté until it begins to wilt
Add chopped Swiss chard and frozen spinach
Add unsalted spike seasonings (can be found at Whole Foods)
Cook everything down until soft
Season with salt and pepper
Serve warm

I made my mom’s mac & cheese. It was so good we had to call and thank her for the world’s best recipe. The key to mac & cheese is making sure your ingredients are not cold. Your cheese should be room temperature, your pasta and milk should be hot. Follow those few rules and you can’t go wrong.

We realized after dinner that we had not planned dessert, but believe me it really wasn’t needed. Where would we have put it? Our bellies were full and happy.

Tinamarie has been experimenting for homemade pasta. That could be dinner this Friday?

February 2
Kathy

Impromptu Meal
Gabe and I are headed over to Andalusia to see Bill Fuchs today. We're going to cook together... Looks like this impromptu meal will include:

Porcini and Truffle Risotto
Grilled Steaks (with a truffle perfume)
Asparagus Salad

And an appropriate bottle of something good from Moore Brothers. The semi-annual sale is on! We will report more later...

January 26
Kathy

Fire and Ice
A group of us went over to Mount Holly's Fire and Ice Festival -- a yearly event where the city spotlights ice carving and chili cooks.

I love small town festivals... when the town and its folks gussy up, get on their best suits and invite the world to come by and see what they are made of.

Ice Carving is interesting to watch in a saunter by, check it out, do something else and check on progress later kind of way. At first, its just a big block of ice and a man (or woman) with a chainsaw. Big, chunky cuts give way to smaller, more refined sculpting and eventually, after an hour or so of cutting, scraping, filing, blow torching and ironing - yes, ironing - you end up with a 4 foot tall flower with big leaves and a butterfly. A kangaroo standing on a pedestal. Or a woman doing semi-obscene things to a crescent moon. It was a lot of fun to see the images emerge...

But... nothing beats a firehouse full of simmering crock pots full of chili. We got our little Dixie cups and spoons, and got in the tightly packed line to walk by and sample from each pot.

Disappointingly, the chili recipes offered were variations on the same theme... spaghetti sauce as chili. There were too many selections that tasted identically -- Italian sausage, ragu, green peppers and onion mixed with a variety of beans and too much meat. There were one or two pots that stood out... there was a duck version that was smokey and interesting. Also, a venison chili that had a sweet/smokey touch. The lone vegetarian chili was surprisingly blah. And, the local firefighters had come up with a suitably hot recipe that was labeled "not for children". More than likely their concoction of chilies with seeds and lots of hot sauce was made purely for fun... watching people recoil in shock from the heat, tears streaming, gasping for air. That recipe was too hot to offer much in the way of flavor.

I'm thinking that next year, maybe Forking Delicious should go over with 6 different recipes and show those chili experts what diversity really means.

January 21, 2008
Donna

Weeknight Comfort
Sometimes when you come home from work, along with a glass of champagne, you want a nice comforting dinner. Fried chicken is always a winner!

My fried chicken is more of a steamed-fried. First, a little thing I learned from Tyler Florence -- infuse your oil with fresh herbs. While the oil is heating in my large skillet I drop in some thyme, rosemary and garlic. Stand back, because as the oil heats up, the oil will pop a little from the water in the herbs; also, watch your garlic so that it does not burn. The herbs can stay in the skillet until you are ready to add the chicken, but when the garlic becomes lightly browned, remove it. I liberally season my flour with garlic powder, and this time I used a lemon and some thyme salt I made awhile ago. It may sound odd but before adding your chicken to the flour, taste it. The thing about fried chicken is when it’s done it kind of hard to add more seasonings. The flour should taste over seasoned.

Your skillet is hot and on high, the excess flour has been shaken from the chicken and the herbs have been removed from the oil. Now gently place your chicken in the skillet. Leave it alone; don’t turn it over until you see the edges begin to brown. Turn it over, put a top on it and lower the heat just a little to about medium high and again leave it alone. Move on to your side dish. For me the side was corn and to keep my thyme theme going I added fresh thyme. I did use frozen corn since its winter, but found out that I prefer canned. I melted some butter in a skillet, added the corn, thyme, a small amount of water and put a lid on top. Once it comes to a boil, lower the heat and simmer until the thyme fall off the stems.

Back to the chicken, when you lift the lid your chicken should look juicy and browned. Remove from the oil and drain.

I set the table, put the chicken on a pretty plate alongside the corn, poured more champagne, dimmed the lights and called Jim for dinner.

January 21, 2008
Kathryn

Cookbooks
What do you like about your favorite cookbook?

Is it gorgeous four color photographs? Helpful cooking shortcuts in the side bars? Lists of which herbs work best with what foods? Entertainment tips? Do you buy cookbooks that take you on trips to exotic places with new ingredients and cuisines?

We met at Donna's today to ask each other all those questions. Each of us brought a few of our favorite cookbooks. Both Renee and Donna are serious collectors. From looking at their bookshelves, I'd say they never met a cookbook they didn't love. Tinamarie leans very hard toward the organic and vegetarian selections.

Our food theme was experiments -- recipes we created or adapted that we wanted to try out on each other. Although its great to make something tried and true, with your foodie friends you are safe to test out new recipes and bounce them off your sounding boards.

We have all the favorites -- Martha Stewart, Sheila Lukins, Julia Child, Giada, Jacques Pepin, Susanna Foo, Mollie Katzen, The Silver Palate, Joy of Cooking, Moosewood. But what are the basic things that draw us to a book -- that make it a must have?

Donna loves to read the stories cookbook authors share about the recipe or about food and entertaining. Lesu liked seeing interesting organization -- not the usual appetizer/soup/entree/dessert chapters. I like to learn, so side bars with information and tips draw me into a book.

After glasses of champagne and lots of loud discussion, books were passed and critiqued, pages were fluttered and marked, we boiled it down to photographs, stories and helpful tips. And we may be working on putting our own little book together this year.

January 7, 2008
Donna

The Holidays
Before I knew it they were here, the busyness of the holidays… gifts, a tree, shopping and of course the meals. When you have a family as large as mine; 4 brothers, 3 sisters, brother and sister in laws, more nieces and nephews then I can count, my mother and of course Aunt Mary, you have to plan. Also my husband’s birthday is Christmas Day and he was expecting his usual steak and egg brunch.

Plan… Keep it simple and do advance prep.

Make a list, check it twice and order on line
Gifts and shopping
The Tree
Get together with a friend and her son and make it a fun evening
The Meal

I’ve always said I would do a meal that I could make in advance, but I never have. I am still from the old school where you get up at the crack of dawn. My mother did it that way and so do I. I told my friend Arlene the other day that I was stuck in childhood. This year, I’m growing up.

So I came up with a menu and devised a plan. Did I also mention I was doing brunch in the early afternoon for Jim’s family,11 guests, and an early evening dinner for my family, 14 guests? And I had no days off at work.

Dinner MenuBrunch Menu
Parker RollsRaisin Bread French Toast
Roasted Fruit Salad   Rib Eye Steaks
Lamb   Eggs w/Cheese & Herbs
Roast Beef  Fried Potato & Onions
TurkeyPineapple & Coconut B Day Cake
Chicken Soup    Cocktails: Sparkling Wine
Garlic and Potato Soup      Bloody Mary
Cocktails: Sparkling Wine
  French 75

It was much easier than I thought to prepare the meals in advance and to not sacrifice taste.

For the dinner:
I prepared and froze the soups the Saturday before Christmas. Then I made and froze 4 dozen rolls the Sunday before; along with roasting the lamb, the turkey and the roast beef. I also made gravy for the meats, but did not freeze those.

So the day of the only thing I had to do was defrosted and heat. The roasted salad never got made since I became a little overwhelmed. My expected guest list of 14 turned into 28. Yes it was a very big surprise, but more then enough food. All was well and everyone ate, drank and was merry.

Brunch was much easier.

For brunch:
I boiled and peeled the potatoes the night before. I started the cake on Sunday and finished it Christmas Eve

So the day of the only thing I had to do was make the french toast, which was a breeze because I have a stove top grill. I was able to make 8 pieces at a time for only 11 guests, no one extra showed up. I seasoned the steaks, put them under the broiler. Scrambled the eggs, put on a warmed plate and make a large pitcher of bloody mary’s.

I learned this holiday season to plan in advance. I usually do, but not to the extent I did this year. I got dishes lined up, silverware counted out, glasses washed and napkins ironed all in advance. I found that doing the little tedious things in advance really made a big difference the day of. Believe me I have spent many an occasion washing glasses the morning of.

January 3, 2008
Kathryn

Smells of Summer
Blustery and bitingly cold at lunch so I ran into the Shoprite to pick up a quick lunch. Passing through produce I caught a whiff of basil... I turn and there are bunches and bunches of bright bundles laid out in a pile. And the smell was so strong... so green and peppery. They had me. Merchandising and January cold beat me into submission. It did not matter if the basil wasn't fresh from the yard... tonight we are having a summer meal.

Chop 3-4 shallots and cook slowly in a couple tablespoons of olive oil over low heat til beginning to brown, add 6 or 7 sliced baby zucchini and cook til the zucchini begin to brown. (Low heat and time mean carmelization -- that delicious intensification of flavor.) Next add 2 small bags of cherry tomatoes (halved), one or two cloves of garlic roughly chopped, and a handful of grated carrots. Add a tad more oil if necessary and put a lid on your saucepan.

Pour a glass of wine. If its white, splash a little in the sauce. If its red.... drink. Strip the leaves off a bunch of basil stems... a big handful. A big man's handful.

Stir now and again. When your sauce has cooked down taste and correct... salt, pepper, red pepper flakes...  Cook your pasta. Just before serving, throw your basil leaves into the sauce and toss quickly. Spoon over pasta, and grate some parmesan over top.

Viola! It's August all over again.
Forking Delicious
  ...A long, delicious love affair with food
2010 . 2009 . 2008 . 2007 . 2006 . Restaurants . Recipes . Inquirer Article
Dec . Italian Festa . Nov . Venison. Oct . Shopping with  Chef . Sept . Farmer's Market Friends . Riverbank Picnic . Aug . Rats . July .  Tuscan Feast . June . May . BBQ Cookoff . Apr . Spring in the Pantry . Mar . Organic Madness . Feb . Soups and Stews . Jan . Cookbooks
Renee's crab stuffed chicken breasts
with a raspberry sauce
Renee's light as air chocolate cheescake
Kathy's Carmelized Vegetable and Barley Stuffed Peppers
Kathy's Corn Madeleines with Greek Yogurt Tomatillo Sauce
Donna and Tinamarie's Shrimp and Scallion Pancakes with Peppery Drizzle Sauce
Renee considers the finer points of cookbooks
Yes Donna, we are with you!
Some of our favorites
Tinamarie and Donna
Donna's Shrimp and Crab Salad
Chianti Poached Pears
Carmelized Nuts and Cranberries on Brie
Raspberry Mojitos
A Gelato Fantasia
The Peaceful Table Under the Trees
Measuring Flour
Mixing the Ingredients
Working the Dough
Ready to Cut... The Taglia in Tagliatelle
Kids and their Pasta
Hors D'Oeuvres courtesy of Zeetz Jones and Flickr
Chartreuse on the Rocks courtesy of
mvaudel and Flickr
Renee's Rosemary Pinenut Shortbread
Lesu
and... cue the geese.
Riverton Yacht Club
Sunset
Rats Bread Basket
Rats Kitchen
The Monet Bridge
Beet Gorgonzola Salad
Lamb with Tabbouleh
Jason, La Croix's chef d' cuisine. I know! He is obviously only 12 yrs old. A prodigy.
Making spring rolls
Red Onion Mango Salsa Blinis
Our Salt Tasting
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