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Herbivoracious & R2L.

16 May
Last week was filled with many “firsts”. 
1.) I visited R2L in my beloved city, Philadelphia.
2.) I met Michael Natkin and scored a copy of his cookbook, Herbivoracious.028
3.) Really connected with the views of someone who is a vegetarian.
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Michael is currently on a book tour for Herbivoracious and we were lucky that one of his stops was in Philly!  My good friend Wendy set the event up and it was not only tasty but really fun.
Throughout the evening we had the opportunity to try a variety of vegetarian dishes prepared by R2L.
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Based on the appetizers alone, let alone the view… I will definitely be back to visit!
Most importantly, we tried Michael’s grapefruit and avocado crudo, which was made with grapefruit, avocado, chervil, capers, olive oil, salt and pepper.
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What a refreshing, simple, yet sophisticated dish!  I could definitely see myself making this for guests this summer with a glass of wine, sitting outside as fireflies surrounded us. 
In between bites I chatted with friends and even had the opportunity to discuss Michael’s book and his travels.  We were all shocked that he wasn’t going to be in Philadelphia for more than a few hours!  If you have a chance, definitely check out his site and his recipes.  His stories are interesting and his dedication to good food and a humane lifestyle is admirable.
As for Herbivoracious, it is filled with gorgeous recipes, even more beautiful photos and creativity that will have you turning page after page!

Skinny Baked Potato Soup

19 Apr
When you think of baked potato soup, you probably think of a big, heaping, bowl of creamy, thick, flavorful potato soup, topped with cheese, bacon, sour cream and chives, right?  And I’m sure this soup would probably make your pants feel a little tighter just thinking about it.
Of course you would feel a little heavier if you ate a full fat version of baked potato soup, but after I tried another one of Gina’s recipes, I not only loved it, but felt okay with having more than one portion.
The biggest trick is that she uses cauliflower to bulk up the soup!  Genius.  Even better, you can’t even taste the cauliflower if you aren’t a fan.

 

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I loved how all of the layers just melt in your mouth!  And although you only use 2 potatoes, it makes 5 servings so you could either serve this to your family or at a small dinner party, or put it in containers to save for lunch!
Enjoy Smile

Spring into Seasons.

28 Mar
March 20th marks the start of a very special time. For most it means the start of spring, for some it is free water ice day at Rita’s.  But for me…it means the start of Seasons 52 Spring menu! 
I was lucky enough to be invited to try the new menu, along with a guest, my mom Smile 
When we arrived we were brought to an area where the cocktail hour was being held.  The room was set up with tables where we were able to try a new champagne cocktail and a few appetizers.  Guests wanting to plan an event at Seasons 52 can also reserve the room!
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Strawberry Kir Royal:
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The appetizers we enjoyed were:
Ripe Plum Tomato Flatbread with fresh basil, roasted garlic and melted Parmesan cheese.

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Artichoke & Goat Cheese Flatbread with leaf spinach, balsamic onion, and roasted peppers.010
Artichoke-Stuffed Artichoke Leaves with organic arugula, Parmesan cheese and balsamic glaze.
My favorite was definitely the artichoke-stuffed artichoke leaves!! I am a huge fan of artichokes and I love the idea of stuffing the leaves with the hearts!  And the balsamic glaze is so delicious.  My Mom said her favorite was the artichoke and goat cheese flatbread.  She claimed she could eat the whole flatbread for dinner.  But how could you with so many other tasty things to try?!
After the cocktail hour we were escorted into the next room, where 2 beautifully arranged tables were set up. 

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Before dinner began we participated in a Webinar with Cliff Pleau, Senior Culinary Director and Master Sommelier George Miliotes.  As they discussed the different menu items we would try and the inspiration behind them, we were also given the opportunity to tweet questions. 
After trying the Ripe Plum Tomato Flatbread, my Mom said she tasted a different spice. 
I asked: Are there any spices in the ripe plum tomato flatbread? I thought I tasted nutmeg. #S52Spring 
My question was one that was actually answered!! Which was really fun.  Cliff said yes, there was a unique spice…lavender!  So much fun that she picked up on something aromatic.
First up, Tomato & Hass Avocado Salad with organic arugula, balsamic glaze and grilled bruschetta.
Wine: Aveleda Vinho Verde, Portugal ‘10/’11.

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Columbia River Steelhead Trout with spring vegetables,  basmati rice and lemongrass sauce.
Wine: Botani Moscatel, Sierras de Malaga ‘10.

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Spicy snow peas & Shitake mushrooms with roasted almonds.

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Grilled Lamb T-Bone Chops with asparagus, truffle mashed potatoes and red wine glaze.
Wine: Allegrini Palazzo della Torre Corvina Veronese ‘08/’09.

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For dessert…
Mini indulgences!

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My favorite dish was the trout!  I loved all the veggies that it came over and the fresh flavors.  I also loved all of the different textures between the vegetables, rice and tender fish.
I’ve had several mini indulgences and I never though to try the key lime, but after George Miliotes said it was his favorite, I had to try it!  I think it may now be my new favorite

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Seasons 52 has rolled out another fantastic menu this seasons and I suggest trying it out while sitting on one of their beautiful outdoor patios!  Good, fresh, food, beautiful ambiance and excellent service…what you can expect and love this spring at Seasons!

Hello sunshine.

14 Mar
Does the summery weather have you craving fresh food already?  Me too!  These past few weeks my stomach and palette have already changed seasons.  And while it isn’t even officially spring yet, I’m onto fresh foods and light meals. 
I recently visited my sister and brought this salad, from Gina at Skinny Taste.  If you love crab and avocado, you definitely will think this salad is delicious! 
Her Summer Tomatoes, Corn, Crab and Avocado salad is perfect for an appetizer by itself or a filling lunch over a big bed of lettuce.  037
If you check out Gina’s recipe she recommends using Trader Joe’s fire roasted corn, which I did and loved.  I also found the crab there in a can for I believe $2.99!  If you prefer lump crab meat  and want to buy a more expensive of course you can but we enjoyed the salad using the TJ brand!
Go ahead and try this delicious, summery salad and I bet you’ll be picturing yourself on the beach in no time Smile

Baby Food.

6 Mar
When someone experiences a change in their life I naturally think to bring them food.  After all, food comforts us, soothes us and makes us feel like home. 
When my sister, Carrie, had my sweet niece, Leah, I knew I had to bring her and my brother-in-law, Ryan, food.  There is a dish that we enjoy at one of our favorite Italian restaurants, a creamy, cheesy, rich pasta dish was mushrooms and fresh herbs.  I knew that it would be a perfect comfort food dish so I decided to wing it and I think it came out perfectly!
Creamy Mushroom Pasta
You will need:
  • 1 pound small pasta, I used tubetti
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 2 cloves garlic
  • 1 cup heavy cream
  • 1 cup milk (I used 1%)
  • 2 Tbs cooking sherry
  • 2 cups shitake mushrooms
  • 1 cup fresh basil, cut
  • fresh thyme
  • salt and pepper to taste
  • 1 cup fresh parmigiano reggiano
    1.) Begin by cooking pasta until al dente. Drain and set aside.
    2.) Melt butter, then add olive oil.  Sauté garlic. 
    3.) Add heavy cream, milk, and cooking sherry.  Bring to  a boil, then reduce heat.
    4.) Next, add mushrooms, and on low heat, cook until mushrooms are tender, about 10-15 minutes.
    5.) Add basil, thyme, salt and pepper and cheese.  Cook until sauce becomes thick, about 10 minutes on low heat.
    6.) Pour sauce over pasta, garnish with fresh basil, thyme and cheese.

     

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    Being able to make this dish for Carrie and Ryan made me feel like I was really able to help out during such an exciting and busy time in their lives.  So next time you are looking for a delicious, comforting, dish to make for a friend, try this recipe.  Or if you’re feeling blue and need a big hug from some pasta…there is some creamy mushroom pasta waiting for you with open arms!

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