percyn

For dinner, I made: Jumbo lump crab salad - Avacado, lime juice, cilantro, shallots, crab, topped with micro greens (forgot to add the mango), sprinkled with fleur de sel and drizzled with 25 yr balsamico. Braised Short Ribs with marrow on bed of polenta - Sear some short ribs and marrow bones Add some shallots, deglaze with some red wine (in this case a "Bulls Blood" I brought back from Budapest last week) Add some demi-glace, carrots and braise for a few hours until tender (tip - if in a hurry, braise them in a pressure cooker, which takes less than 2 hrs vs. 6 hrs). Make some polenta - I sometimes but good quality pre-made polenta, cut it into pieces and boil in some light cream with mushrooms and then add cheese towards the end. Baked some purple new potatoes in the oven and served with the short ribs (see the marrow on top? .... hmmm...marrowwww) My wife is not a huge fan of red meat, so for her I made: Mushroom and Truffle pizza - which is my adaptation of what I ate in one of Emeril's restaurants. Too bad Wegmans was out of truffles, so I had to rely on truffle oil for the truffle component. Sautee some mushrooms - in this case, crimini, oyster and mitake Top a Boboli thin crust with cheese of your choice (I used a blend of asiago, mozzarella and parmesan) and sautéed mushrooms Make a mushroom sauce with some sautéed mushrooms, mushroom stock, light cream and portabella soup. Bind with some gravy flour if needed. Add truffles and truffle oil towards the end when the sauce thickens. Pour sauce on pizza crust. Pre-heat oven to 425F (400F if using convection oven), with pizza stone. Place crust on pizza stone. Bake until crust is golden brown and cheese is melted. (BTW, if you bake a lot, get a pair of these silicone gloves, they are great).

I visited a South Indian vegetarian restaurant which open up about 6 months ago not far from where I live and ordered: Bhel Puri - A snack consisting of rice puffs, onion, cilantro, potato and tamarind chutney, which is commonly eaten in the larger cities in India. The green stuff is cilantro chutney and the red is tamarind chutney Idli Vada combo - The idli is the white disc, which essentially are rice and urad dal discs. The vada is a deep fried lentil donut. Both are savory. The large cup of liquid is Sambar and from top to bottom in the little cups we have coconut chutney, tomato chutney and onion chutney. Mysore Masala - Rice and lentil crepe stuffed with spiced onion potatoes. A Mysore masala is like a masala dosa, but sprinkled on the inside with dry sambar(?) spices, which makes it a spicier version. Washed it down with Nimbu soda, which is a fresh squeezed lime, topped with club soda with a tbsp of salt, pepper and garlic mixture stirred in. Try it...might be an acquired taste if you are used to the sweet version

Susan, I did go to the Victory Brewing company, but unfortunately they were not open to the public at that time. I promise I will follow up by creating a thread on them and email you when done, OK? Sorry Percy

Last day of the blog...where did the time fly?? I still have a few meals planned for today. Breakfast was a quick 1/2 bagel and orange juice.

Evan, If you are planning to make those, give me a call and I will bring the chicory coffee.

What timing Chris...some of the items mentioned in my blog such as the studiokitchen dishes and the breakfast following use cilantro stems and root. I sometimes find the cilantro with the roots attached at Wegmans or at a local Asian market (it is common in Asian countries to cook with the bottom 2 inches of cilantro, including the roots).

Can't take credit for the comments...those belong to Philadining. However, if you are serious about flying in, we can let you know the next time we have some slots open.

Man, did you see that Eagles and Chiefs game? Philly came back 0-17 in the second qtr to win 37-31 !! Anyway, now for that Dhansak I promised you.... Dhansak is a traditional, typical Parsi dish eaten mainly for lunch on Sunday. Why Sunday you ask? Well, eat a big pile of this and see if you can stay awake for the afternoon You could follow the traditional recipe listed in cookbooks like Jamva Chaloji or at this website OR follow this simplified version, shared by my Aunt, which leverages some ingredients available in the US, which are not in India. Ingredients (for 2-3 people): For the Dal 1 tbsp garlic paste 1 tbsp ginger paste 1 lb goat or lamb shoulder meat cut into 1" cubes 4 tbsp oil 2 large yellow or white onions 1/2 bunch cilantro (finley chopped, including stems) 1/2 tsp turmeric powder 1/2 tsp chili powder 1/2 tsp cumin Salt to taste Secret Ingredient (see below) 2 tbsp Dhansak Masala Marinate the cubed meat in the ginger, garlic, tumeric powder, chili powder and cumin powder. (Massaging in the spices with your hand will yield best results). Let it sit in the fridge for 1/2 hr. Sautee the onions until soft and golden brown. Add the marinated meat and sear each side (do not burn). Add the Dhansak masala and stir. Add the chopped cilantro. Add 1/4 cup water if needed to thin out the mixture and cook it either in a pressure cooker or large pan with a lid shut. Cook until meat is tender (in a pressure cooker, let one whistle sound and then turn it on low for 10-15 minutes. If you are not using a pressure cooker, the time will vary). ** Now for the secret Ingredient *** Campbell's condensed pea soup!! This can be used to substitute all those lentils you would otherwise need to cook. Now slowly open the pressure cooker or lid of the pot and add a spoonful of condensed split pea soup at a time and incorporate. Repeat until entire 8oz can is gone. For the "brown" (caramelized) rice 1/2 red onion 2 tbsp oil 1/2 tbsp brown sugar 1 bay leaf 1 1/2 cup basmati rice Chop the onions and fry them until golden. Add the sugar with 2 tbsp water until it caramelizes. Add the basmati rice and stir. Add 2 cups water and the bay leaf. Bring to a boil uncovered. Cover and simmer until done. If you like cooking Indian food, it is good to invest in some high quality Basmati rice. Brands are less important than making sure it is aged and if it is from Dehradun, that is the premium region for basmati rice. For the Kachumber 1/2 red onion (yellow or white will also do) 1/2 tomato medium diced 1/2 cucumber 5 tbsp wine vinegar 1 tbsp sugar 1 chili sliced (optional heat) 2 sprigs (not bunches) cilantro, roughly diced. Mix it all together and let it sit for at least 1 hr. You have to eat this dish by making a big mound of rice and then layering on the Dal. Then top it with some of the Kuchumber. The assembly of the final dish will look something like this... If you wanted to "kick it up a notch", you could serve it with Pulao or Biryani, which already contains meat and is a meal in itself. Since I had some Biryani in the freezer... Usually goes well with... Another traditional accompaniment is Shrimp Kebabs, but I did not have time to make those today. Other Parsi recipes can be found here. Enjoy... Percy

This afternoon my wife and I went to a charity wine festival, held at the Dilworthtown Inn, for the benefit of the SPCA. First thing that caught my eye...a 360 Spyder. Hey, I will be in the market for a new car next spring. Too bad we don’t have spring like weather all year around. Second thing that caught my eye.... Lobster Rolls Angus Burger, served with a great Asian slaw Some awesome Memphis style ribs And some OK Pad Thai (man this Thai theme is lingering on) The wines we tasted we from PA, California and Australia and to be honest, I was not expecting mind-blowing wines this event, it was more to support a charitable organization.

Decided to make a Thai/Indian Omelet and French Toast for breakfast Sautee some chilies, chopped cilantro (including the root if available), garlic and ginger. Whip a couple of eggs and add to the pan Serve with Thai sweet chili sauce. This is similar to version sold on the streets of Bangkok. Since I just got a new Panini maker, I decided to experiment by making french toast in it. They were good...as evidenced by the cat....2 paws up

OK, I am off to a wine festival and some grocery shopping...will report back later. I also plan to make another traditional Parsi dish today - Dhansak !! Google it.

Last night I had planned dinner for a few friends from work and eGullet at StudioKitchen (check out the StudioKitchen thread if you are not familiar with it). Shola, the chef extraordinaire had agreed to a Thai themed dinner. Below is what I stole from Philadining's post on the above mentioned thread and added the wines we tasted, as I was the wine scribe for the night. When you eat at StudioKitchen, you eat with all your senses, you in order to fully experience our meal, you would not only need smell-a-vision, but touch-a-vision and hear-a-vision as well. --- Main contents plagiarized from Philadining's post --- Studio Kitchen October 1, 2005 Coconut Carrot Soup Crab Spring Roll Domaine des Terrisses Gaillac Vin Doux Sparkling - This was a sweet sparkling which is typically served with dessert, but the sweetness of the carrots and coconut in the soup complimented the sweetness of the wine. 2004 Dr Konstantin Frank Dry Finger Lakes (NY) Riesling- This was one of the driest Rieslings I have every tried. It certainly provided good contrast to the sweetness of the soup. This is still more evidence of how great a “Shola’s Soup Kitchen” would be. A creamy coconut broth was vibrant with spices and carrot flavor, lightened by an airy foam. This itself would have been plenty satisfying, but the addition of tender bay scallops, bright orange mussels and chunks of lobster made it even more delicious. The crunch of the fried spring roll made a nice textural contrast, the crab filling lending another sweet note from the sea. I liked dipping the spring roll in the soup… Grilled Chicken "Sate" Cucumber Pickle, Peanut Praline 2004 Ignaz Niedrist Sudtirol Terlaner Sauvignon - This is an Italian Sauvignon, which has a wonderful, complex nose and fruity palate. 2003 Migration Pinot Noir - A great pairing with the chicken sate. Fruity and lusious, but not overly so. In theory this is a pretty simple dish, just grill some chicken and serve peanut sauce. But not surprisingly, this reached new heights in Shola’s hands, with extremely tender, marinated chicken, touched with grill char, dressed lightly with peanut sauce, served over a sweet peanut caramel. The pickle of thin strands of cucumber echoed the traditional cucumber salad so often accompanies these skewers in Thai restaurants. Apologies to Kamol Phutlek of Nan restaurant, but I have a new favorite satay…. Applewood Smoked, Roasted Wild Salmon Tamarind Glaze, Soy Mushrooms, Braised Chinese Celery 2001 Alsace Barmès-Buecher Riesling Grand Cru Steingrubler 2002 - Well balanced Riesling with a hint of sweet lime. 2004 Domaine Amido Lirac Rose The tamarind glaze gave a slight sweetness to this rich fish, which had just enough smoke to add another dimension, but not so much that it overwhelmed the inherent flavors of the salmon. A variety of wild mushrooms, with a little splash of soy, provided an earthy platform for the fish. The braised Chinese Celery was boldly bitter, and would have been hard to take on its own, but was a perfect foil for the fattiness of the salmon. Poached Lobster with Asian Spices Dessicated Tomatoes, Lemongrass Tea Banana Leaf, Kaffir Lime and Lemongrass Perfumed Jasmine Rice 2001 Louis Latour Montagny 1er Cru 'La Grande Roche' - The structure of this white burgundy stood up well to the lime and lemongrass flavors. 2002 Georges Duboeuf Viognier Les Ozils - Don't recall a lot about this wine, which means it did not knock my socks off. Yeah, yeah, lobster, yada yada, fabulous, delicious, whatever, let’s talk abut the rice! First of all, jasmine rice has a lovely aroma of its own, but when cooked in coconut milk, a pinch of turmeric for good measure, then steamed in a banana leaf, with a stalk of lemongrass and a couple of kaffir lime leaves, it turns into something amazing. We were all pretty happy just eating the rice out of the mini steamer baskets. The perfume released by simply unwrapping the banana leaves was intoxicating. OK, I guess it should be acknowledged that the Lobster was pretty amazing too. The meat itself was sprinkled with spices such as cinnamon, allspice, star anise, and Sichuan peppercorns, which gave it a complex edge, but left it tasting like a lobster. The real magic came from the combination of all the elements: spearing a chunk of lobster, a piece of the concentrated tomato soaking in the lemongrass broth, and scooping up some of that rice. Fabulous. Frozen Pineapple Compote Lemon Sponge Cake, Coconut Sorbet, Ginger Broth Sour Milk and Lemon Cloud 2003 Chateau La Casenove Muscat De Rivesaltes - Excellent pairing with the tangy sour milk lemon cloud, which was out of this world (will have to try making it soon). We were laughing about how one doesn’t often hear the phrase “the cloud is really good” around a dinner table, but we heard it quite a lot this night! Buttermilk, cream and crème fraîche were foamed into a mold, which when removed, left a soft, billowing cloud of lemony goodness. The coconut sorbet was colder and sharper and cleaner, a nice contrast. The lemon sponge cake sat atop a log of concentrated pineapple, drizzled with basil oil, sprinkled with fleur de sel. All of this was drifting in a pool of subtle ginger broth. It was a beautifully bright ending to a vibrant meal. It’s sounding like a cliché to keep saying it, but it’s true: yet another Studio Kitchen meal that was interesting, exciting and delicious. In some ways the menu wasn’t quite as far-out as some meals we’ve had at Studio Kitchen, but this was largely due to Shola’s adhering to the concept of the food having at least a vague Thai theme. And I’ll sacrifice novel for delicious any day! --- End plagiarism --- I certainly will try some of these dishes, but will not have time to do so in this blog...just keep an eye in the Dinner! thread. Cheers Percy

Philadining, I am now convinced you are a nocturnal creature. Not sure I can top the great pics and commentary, so I will add the wines we tried along with the description of each dish. Thanks everyone for the great company and a special thanks to Jeff for bringing more than his fair share of wine. Shola...you have outdone yourself again !

Oh yeah...besides tasting great, most of the stuff is extremely cheap !!! The store is run by the kids in the family, who are very cute and I sometimes tip them a little extra because I feel like I got too good of a deal.

In fact, Akoori is often served at Parsi Weddings (known as Lagan) for dinner. These weddings are huge events with typically 500-1500 guests and dinner comprising of 5-10 courses. The main staple ingredients would be onions, garlic, ginger and often accompanied with tomato, chilies, cilantro and meat (remember most of India is vegetarian). In essence, the base of the akoori is the base of most of the parsi dishes. More on this later in the blog.... I guess you could substitute cilantro with curly parsley, but I would really encourage you to try the real thing, even in sparing amounts.

There a lot of catching up I need to do on my post as I have been running between the hospital and being a "powerhouse of consumption" (thanks MrBigJas...I think ). Yesterday I decided to head into Amish land.... The first stop was an Amish family run farm where I usually buy eggs from and occasionally baked goods and milk. Pumpkins are out Some fresh local produce Home baked goodies Sticky buns anyone? I ended up buying some eggs, small apple pie, apple cider and chilies. For lunch I decided to swing by the Amish Barn, located in Bird-in-Hand, PA. They serve a buffet of down-home cooking. Creamy mashed potatoes, steak tips, crispy fried chicken, rotisserie chicken and a piece of corn bread Boiled carrots, ham, an OK meatloaf, but had to get some more of that fabulous mashed potatoes and steak tips. Tried a bit of their chicken corn chowder, which tasted a lot like the Chinese sweet corn chicken soups (minus the soy sauce). For dessert - blueberry cobbler, apple pie (flipped on my plate), egg custard and carrot cake. Most were OK, the carrot cake was moist and delicious. I wonder why they call it the Amish Barn ? Amish Traffic Some of these pics were taken a while back, but I wanted to include them to share the full effect. Cheers Percy

Thanks all, maybe I should start a breakfast place MrBigJas, glad you enjoyed the Akoori. It is a bit more work than regular scrambled eggs, but you can make the mixture and freeze it and use a bit at a time.

Fried egg with Smoked Duck Breat and Truffle Butter Ham and cheese panini. Both can be seen here in the blog.

For breakfast today we had - Fried egg with Smoked Duck Breast Regulars of the Breakfast! thread are familiar with the smoked duck breast that appears in some of my posts. Well, it has been a whole 48 hrs since I had duck Render some duck fat and fry the egg in it Top the egg with some truffle butter Hmm...yolkkkkk Inspired by Alinka's paninis and the breakfast panini I had in Budapest, I decided made my wife some Sarrano Ham and aged swiss cheese paninis. The aroma woke the cat up from her nap (which she takes on what used to be a leather recliner with massage and heat.....now called the "cat chair").

Ludja, That chocolate dessert was from Metropolitan bakery and I believe they called it a Metromon (?), which was a chocolate cookie, topped with fluffy marshmallow and covered in chocolate.....hmmmm

Well, she is my "little miss foodie" Part of it could be due to the flash, but she does tend to put her ears back and squint her eyes when she is enjoying her food

As usual, I'll add the pics to Philadining's great commentary...

For dinner tonight I decided to make sushi from the tuna I bought yesterday at the Reading Terminal Market Cut up the Tuna Feed some sashimi to the cat Made some Spicy Tuna Rolls with avacado and carrots (no cucumbers) Wrap the roll The end result Enjoyed it with some Trimbach Riesling Dessert was Cassis over vanilla ice cream Cheers Percy

Their dark chocolate is good, but I agree that the milk is too sweet and well...milky.

This is one of the Parsi dishes I had referenced up-thread. I believe Monica had requested that I make Akoori, so for breakfast today, I made Akoori (a famous Parsi style eggs with onions, potato and tomato) Get ingredients together (serves 2) - Ghee (or clarified butter), 1 medium onion, handful of cilantro (stems and leaves), 1-2 chilies (optional), 1 medium tomato, 1 small potato diced into small cubed, 2 cloves garlic and some fresh ginger (optional), 4 fresh eggs, 2 tbsp light cream (or 1/2 and 1/2), salt to season. Sautee onions the potato until tender. Add garlic and ginger (I used 1/2 tsp of garlic/ginger paste I had in the fridge), cilantro (save a bit for garnish), chilies and tomato and stir until the tomatoes start to break down. You may need to add a few tbsp of water to assist with this. Add the cream to the onion and tomato mixture on a low flame. Whisk the eggs and scramble to desired consistency. Garnish with cilantro and serve hot with toast or Roti (flat Indian bread). This is the basic version. There are several variations on this including the addition of cumin, tumeric, etc to the onion and tomato mixture. There is also a version call "Bharuch ni Akoori" (Bharuch being a place in western India), which has rasins, mawa (milk cream and solids) and hard boiled eggs added to the scrambled akoori. Cheers Percy