-sheila mooney
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Posts posted by -sheila mooney
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i'm in awe. and o so hungry. philly in the house!
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Not too long ago, I found myself in a situation where I needed to peel a cucumber but both of my swivel-bladed parers were in the dishwasher --
you put your swivel-bladed parers in the dishwasher??? anathema! and worse, rust! no?
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How about a lentil soup? I made a really good one a while back that is either vegetarian or could be adapted to be vegetarian. Let me hunt down the recipe!
lentil soup, yay! i have decided to go back to the source, my source: julia. so i made one with no spices, no tomatoes, no spinach. one that even has a roux in it.... it is sublime, nuanced, french and delicious. i have come home, people, and it feels so good.
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i took a couple of Montreal colleagues there last week. they loved it. my pal marco was blown away by the manhattan, made with wild turkey and garnished with a silver skewer on which were threaded 3 amarena cherries. but i wonder: can they survive if we go in just for drinks? i almost felt guilty not ordering food (which i had greatly enjoyed during my xmas break in town), but we had a dinner rez right after...
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truffles?
phooey, i say!
scrapple. mmmm scrapple. i followed the advice of phila egulleteers and had my last fix at the RTM diner with two pristine poached eggs.
ahhhh, scrapple.
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i use a Claudia Roden recipe from her Italy book -- maybe too simple for a big day. slowly cook scored fat side til brown, turn over, add balsamic, s and p, and either fresh or great-quality frozen wild blueberries or cranberries and a pinch of cinnamon - cover and cook til done to your liking. good with a pilaf of long-grain and wild rice. pm me if you need details.
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just lived thru this in philly -- my daughter is going on 20. in paris you are served if you look like you are over 16; in montreal 18 is legal. but we don't (she doesn't) relish the prospect of being turned down when she orders a glass of wine... so i told her to just order up in a downtown wine bar (no names, no names!), as well as in a cool small plates place. at amada, she abstained, having been identified by her well-meaning godmother as "the little miss") -- but i shared my tempranillo with her. big bummer: she had to pass on an invitation to a friend's b-day party held at North Bowl where we were informed that only 21-plus were admitted after 9.
back home in montreal we found the usual young usa crew stocking up in the state stores for new year's eve......
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the asparagus waste annoys me no end. cut off the dry part -- usually an inch or 2 -- then peel the thing! works with white or green. just as julia said....
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katie, thanks for the invaluable info -- the address of the nearest state store! duly noted!!
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If you're staying at the Loews, you're very close to the Reading Terminal Market, which is kind of a required visit for foodies, whether you eat anything or not! But while you're there, you certainly should get a sandwich at DiNic's, at least...
Just out the back side of the market is Chinatown, and there are indeed some noteworthy places there, depending on your tastes and what kinds of things you two are in the mood for. I heartily agree that Nan Zhou has terrific noodles, and they're cheap too, so it's a great place for a quick meal. But in the end, it's just a bowl of noodles (and pretty meat-centric if that makes a difference) and that doesn't always thrill. But in that neighborhood there's also Rangoon for really good Burmese food, which is not too common, but as it resembles Thai Indian and Chinese, it's alway been popular with guests I've taken there. There's also Penang and Banana Leaf for good Malaysian, which is kind-of treading a similar culinary zone.
I'm a big fan of snackbar, it's definitely a good spot for some culinary fireworks. (It's in the Rittenhouse Square area, a few blocks from Rouge and La Colombe, not TOO far from your hotel.) Get two or three things each, and try some of the stuff that sounds weird, it's really quite delicious! It can get very crowded on weekend nights, and it's a tiny place, so go early or late if you can.
Ansill (3rd and Bainbridge) is also doing the creative small-plate thing, maybe not quite as daring as snackbar, but still quite good. Amada is still excellent, but you did that already....
I'm not sure what you were looking for at Raw sushi, but just for the record, Greg Ling has left the kitchen, so the hot side of the menu is likely to be different from when many of us were first raving about it. Sushi chef Sam is still there, so the sushi's likely to still be good. For better or worse, it's a bit of a clubby scene later at night, especially on weekends. Not to start any arguments, but in my opinion Philly's not a fantastic sushi town. There's plenty of good sushi, but we do other things better...
Dante and Luigi's has gotten buffed-up a bit since your father took you there, but it's essentially the same, in fact eating in the bar area feels like nothing's changed. There are a few fancy things on the menu, but it's largely still those South Philly traditional favorites, and you could do worse. It's never at the top of my list of Italian places, but it's not bad at all, I had a good meal there the last time I was there, which might have been about a year or so ago. It's not likely to be a huge culinary thrill, but it will be decent, and if there's some nostalgia involved, you probably won't be disappointed. It's a little fancier than Ralph's, Villa di Roma or Marra's, but only a little, and any of those places can give you some comforting, homey, hearty Italian-American food.
TarteTatin referred to a couple other strengths of the Philly scene: brewpubs and creative small chef-owned BYOB restaurants. The Standard Tap is certainly the standard-bearer for the brewpub - good food, funky bohemian atmosphere, great beers, although I don't know how appealing that is for you, with your not-quite 20 daughter. The oyster po-boy might be good at Grace Tavern, but the place itself is a bit gloomy, and more of a neighborhood place than a destination in and of itself.
For BYOBs, as mentioned Django is doing good creative food, as is Matyson, Marigold, Mandoline, Melograno.... pick any restaurant whose name starts with M.
But most importantly, even if it's snowing (ah, it'll be tropical compared to Montreal!) go get gelato at Capogiro. It's only a few blocks from your hotel, at 13th and Sansom. There's another one at 20th and Sansom if you find yourself up that way and in need of an infusion.
If you want a specifically Philly experience: get a sandwich at DiNic's maybe get a hoagie at Carmen's or Saulmeria, all in the RTM. Get some South Philly red-gravy Italian, Dante and Luigi's will do. Eat at a gastropub - Standard Tap is an excellent choice. Have a creative meal at a BYOB like Django.
If a foodie friend was visiting me, I'd take them to snackbar for sure. We'd probably hit the places already mentioned in Chinatown. We'd probably go get Tacos in South Philly. If we were feeling rich, we might spend a few hours and almost $100 each at sunday brunch at Lacroix. If not a full meal, we'd go have a glass of wine and a few plates at Ansill. Maybe a dinner at one of the BYOBs.
Others will chime in, but it seems like you did pretty well last time, so you're good at patrolling eGullet, or just lucky in picking them out on the spot!
Is there something you feel like you're lacking in Montreal? Any real favorite foods for you or your daughter that you don't get easily at home?
the thing i miss from philly (i lived in paris from 1982 to 2003) is (besides the ambiance)... scrapple! that sunday morning staple of my yout'.
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you are so generous with your time and wisdom! greatly appreciated...
-sheila
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my daughter and i are homing in on dec 22-24: 2 nights at loews philadelphia hotel (they're my client) and our aim is to shop, chat and eat before heading out to see friends /family for the holidays. last year we stayed at sofitel and ate at rouge, la colombe, happy rooster, amada and sansom street oyster house (dinner, breakfast. lunch, etc). it was a blast. this year i'm thinking snack bar? raw sushi? and maybe a stop at dante and luigi's where my father used to take me... suggestions? (daughter = almost 20). thank you philadelphia! i'll return the favor when you come to montreal...
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hmmm ... uncured olive -- that reminds me of something i really hated and i don't hate much: a fresh date. they look so pretty, taste so bad (in my mouth anyway).
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Doesn't have to cost a fortune- I prefer polish\russian vodkas
luksusowa
Stoli
Ketel
Crater lake
Seriously..
iceberg vodka from canada -- so smooth! i bring it to my usa friends when i visit and they love it. half the price of grey goose. me, i like stoli. i like it a lot!
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Making stuff out of the APDC book today. Will let you know how it turns out.
Wish me luck!
check out Daniel on the Dinner! thread -- he made the foie gras poutine at home! pix to prove it. Bravo, Daniel....
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Please don't run the oyster under cold water to rinse the shell and grit out!
This totally removes the oyster liquor from the shell and washes the taste of the bay from the oyster.
All you have to do is before you sever the adductor muscle on the bottom is to lift the oyster from the hinge area gently and clean the shell that might have been forced in when you were opening it and run your fingers along the mantle (dark rim of the oyster) to remove any bits of new shell growth.
The mantle is the part of the oyster that forms the new shell and there is usually a thin sliver of shell present.
And oyster shucking, when done well, is a combination of sport and artistry.
Keep on shucking
Oyster Guy
No running under water, agreed. But i was taught to clean them out as you describe, then let them sit for 15 minutes so that the "deuxieme eau" that the previous poster referred to can well up. i shucked a dozen for lunch a few days ago, using this method and i enjoyed juicy, briny, grit-free oysters.
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My favourite to look at is the French Laundry Cookbook, from which I have only dared to attempt the Gazpacho so far, which was very yummy.
I've attempted the Salmon Tartar with the Sesame Cones.
The Tuilles didn't work for me and I tried it three times. It kept splitting on me.
But I have made a bunch of other stuff and it turned out very tasty.
The Quail Eggs and Smoked Bacon "Bacon and Eggs", the the Blini's with the Eggplant Caviar and Roasted Peppers, and the Gougeres....easy and tasty.
i realize that i never buy cookbooks anymore! i go to the net: epicurious, marthastewart living or just google. and i cook out of magazines (gourmet and martha stewart; i guess it's because the recipes reflect what's in the market). For instance, this weekend i made raspberry cornmeal muffins (gourmet, via epicurious, tho i had seen the recipe in the mag a way while back- fabulous BTW); plum jam (a mashup of recipes in my torn-out-of-magazines folder and -- mainly french -- websites); and jarrets d'agneau aux herbes de provence (saved lord knows when in my epicurious.com recipe box). bottom line: i see an ingredient and get inspired, then check out my web resources. the comments from cooks on epicurious.com have kept me from cooking loser recipes... that's a big extra added bonus plus. and then i have a big manila folder of clipped recipes...a habit inherited from my dear mother... my cookbook library? odd french and italian stuff, plus all of julia, marcella and several claudia rodens. oh yes and those silver palates i haven't cracked in a decade...
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Nullo, here's one suggestion...
Basic Tomato Sauce (with options marked by asterisk*)
¼ cup extra virgin olive oil (1 tablespoon oil variation)
1½ cups Spanish onion, diced about ¼”
*One medium carrot, diced about ¼”
*One medium red bell pepper, diced about ¼”
Two 28-ounce cans of whole peeled tomatoes.
½ cup dry white wine, preferably unoaked
*2 tablespoons concentrated tomato paste, imported in tubes
*2 tablespoons (capfuls) of balsamic vinegar
2 garlic cloves, finely chopped
3-4 tablespoons fresh herbs, chopped (my favorites are basil and flat-leaf parsley, but thyme, marjoram, rosemary, and oregano are also used )
salt and fresh-ground black pepper, to taste
In a dutch oven (heavy-bottomed, lidded, enameled, non-reactive cast iron pot, i.e. Le Creuset) or a saucepan of about six-quart capacity, begin by combining the onion, garlic and, if used, the similarly diced carrots and bell pepper with the olive oil, salt and pepper. Sauté these on medium-low heat for about ten minutes, until soft and the onions are pale but translucent.
If using the tomato paste, turn up the heat that this point and stir the paste into the sautéed veggies until it cooks slightly; if necessary deglaze the pan, loosening and stuck-down bits of flavor with a wooden spoon or spatula, adding the optional balsamic vinegar at this point, any perhaps even a splash of the optional wine or a couple tablespoons of water to help out.
At this point, pull the pot off the heat as you decide on the sauce’s texture. Like it silky smooth? If you want it really chunky texture, then simply add the tomatoes to the pot after having squished them by hand as finely—or as coarsely -- as you like.
Like it silky smooth? Then puree a mixture of veggies and the canned tomatoes in several moderate batches in a blender or food processor, being careful not to overload as it can get messy. We’ve also learned that adding a bit of the optional wine, or a few drops of water can serve to lighten the mixture and facilitate the blending.
Whatever its texture, we now get it all into the pot, add the wine (if desired) and simmer at medium-low heat, partially covered for at least 20 minutes. At this point we taste for salt and pepper, adjust if necessary, mix in our fresh herbs and decide whether to shut it down or simmer for a few minutes longer.
i have 6 lbs of great plum tomatoes and sauce is on the agenda for tomorrow (sun) -- i want to make a marinara and cook them chopped up with skin and seeds then use my food mill, a favourite toy, to puree the sauce. but now i have a doubt: will the sauce be too bitter if i cook the tomatoes with skin and seeds? should i peel and seed them beforehand instead? this sauce will be frozen and kept for later. thanks for any insights...
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Agreed - roast and peel after. Just remember you will need something quite tangy/tart to counter the beets sweetness (roasting them makes them VERY sweet... think roasted bell peppers).
i make a beet and goat cheese salad from the nytimes where you quarter them, put them in water and olive oil, boil then simmer 20 min. the juices are reduced and mixed with balsamic, s& p and tarragon == very good indeed. i love roasted beets but this salad is delicious and a textural change.
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Interesting.
I heard they were rethinking the concept, going Mediterranean.
Funny, high-end Montreal restaurants are limping along lately. Actually, let's be blunt, a lot of them are doing pretty badly.
I hope Gonzalez can find a new place to exploit his talents. I never thought Cube and Gonzalez made such a good fit.
i live basically across the street from cube and i have to tell you, if i were a tourist looking for a high-end dining experience the mud and the rocks and the dust clouds that we have been experiencing for months (and months) now would discourage me. for heaven's sake you have to walk the plank to get inside! in the end it will all look fabulous but for now it looks like a war zone.
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My wine experience at Nineteen was also poor. We ordered a French Sauvignon Blanc from our server, and this young gentleman with an accent arrived at our table. I gather it may have been the previously mentioned bev manager. He arrived with a South African Sauv. Blanc, saying they were out of my choice. He said it was in the same category (which I found out meant it was the same price). He opened and poured it and it was warm. I informed him of this, and he said that he would put it on ice. He poured us a little and took the bottle away. Looks like they try to be like Babbo by keeping everyone's wines on the raw bar table. After finishing the small amout of warm wine, he was gone, as was our bottle. We were able to ask a busperson for our wine, and she proceeded to empty the whole bottle, filling both of our glaases to the rim. Still warm, we drank it, and never saw this gentleman again. Pretty dissapointing for $50 a bottle.
Food was average, service a little to casual. Thought maybe our server could remember 2 apps and 2 entrees with writing it all down in a notepad. Very pretty room, though not sold on the big plastic pearls ovet the raw bar.
My co-birthday girl and i loved the pearls. in fact, the day-core and the view were the highpoints of our experience. re: wine = if you have a wine list as long as xix's, you should have a wine steward. that's my just my opinion. i saw the french guy and heard him interact with another table (and yes, i did assume he was the sommelier since he is french and a guy ) but he never came to ours. what disturbed me more was that our young server, who stepped up to the table and introduced himself like he's going to take care of us, literally disappeared until we asked for the check. a whole cast of waiters came with our dishes -- never the same one twice. anyway, people, what about the beef??? are you as dismayed as i am by that high-priced, low-flavor item?
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Hello from Montreal -- was back in my home town last weekend and dined at Nineteen. We were a party of three (my 2 friends are life-long Philly residents and diners-out) -- all of us exited the dining underwhelmed. Especially by the scattered service, lack of savvy sommelier
and the pricey, unremarkable 42-day aged steak. Was this a fluke? Or a strategic error on our part? Just wondering... -
on my birthday a few years back i took the day off. i was wandering around my neighborhood (montmartre, paris) when in a local vintage shop I spied 5 nesting copper saucepans in all the useful sizes. a hundred bucks. they were from the early 20th century, tin lined and *never used*. nice and heavy, too, as i found when i hefted them. happy birthday to me! i love those pots and don't care that i have to have them re-tinned every few years. they conduct heat like Giulini at La Scala.
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is Joe Beef mtl's best resto or just hyped cuz its fred and dave and in the gazette every other week???
i haven't eaten in all the great restaurants of montreal, but i can tell you this: if you love beautiful seasonal ingredients prepared with spot-on skill and refreshing irreverence -- plus a killer wine list that will take you wherever you want to go, then go. i got a table the same night i called (maybe 2 or 3 weeks ago?) -- it was for 9:30 but that suited us perfectly. the place was still jumping, the service was adorable.
Dinner! 2007
in Cooking
Posted · Edited by -sheila mooney (log)
the anodized pan just doesn't give the satisfaction of a cast-iron grill pan, in my estimation. i treat my iron pan like a pet (since i don't have a dachshund -- or the possibility to grill outside); i only bring it out when i am willing to go thru the scrubbin' trouble (with coarse salt or steel wool). but i do love the flavour, the grill marks and the whole atmosphere (smoky!!) it provides. after cooking i scour it, dry it and put it back in its baggie. hmm... maybe i should get a life?