Thursday, November 24, 2011

Happy Thanksgiving

Rwanda, Corinne Dufka--Reuters

Tuesday, November 15, 2011

Monday, November 14, 2011

Autumn Tarts Pears, Prune Plums, 3 Onions

A Prune Plum Tart for Sunday Market
Bosc pears with prune plums make a perfect pair.


Cipolinni's, Chives and Torpedo's from Z Food Farm.





We snatched those plums from Beechwood about a month ago We pitted them and froze them in batches. I learned that prune plums are excellent for freezing since it seems to enhance the desirable (for baking) characteristics of the fruit.


Stunningly beautiful leaves of Acer p. 'Ornatum'

Saturday, November 12, 2011

3 Onions With Bacon and Fresh Chevre

FairFood Farmstand onions and leeks, PorcSalt bacon, Piping Goat chevre.

Thursday, November 10, 2011

Seasonal, Super Local, Savory

Livengood spinach and leeks, BirchRun Hills Equinox, PorcSalt bacon, Kreider cream, Shankstead Butter, Daisy Flour, D'Angelo leaf lard, Tap Root herbs

Tuesday, November 8, 2011

Pear, SNAP, Frangipane Tart


SNAP from Art in the Age pairs with pears delectably. The ginger and spice elixir made a delicious duet with the boscs. 

Open Your Eyes Look Up To The Skies and See

Philly is ablaze...in a good way.

Monday, November 7, 2011

Meat and Potatoes

I've been itching to test a shiny new rectangular tart mold.
 
So yesterday the Lil lady covered HeadHouse for me. I stayed home and put this together for a mini dinner party. Those are cipollini and rose potatoes from Z Food Farm along with creminis from Davidson's and Bucheron from the Loire Valley via DownTown Cheese in RTM.

 This is a really tasty rib Steak from WholeFoods Mkt on South St. The broccoli rabe is also from WFM.

Thursday, November 3, 2011

PorcSalt Peameal Bacon



Today I had a bacon epiphany. The smokey scales fell from my taste buds as i sampled this pickled pork loin product. PorcSalt handed over a piece of this along with country pate last Sunday at Headhouse Mkt. I got to cooking it off today. This bacon was given a medium pan fry in a bit of butter and oil. I basted it here and there. It never made it past the cutting board.Drizzled with Spring Hills Farm maple syrup it was sweet, sweet swine.

Tuesday, November 1, 2011

Scary for Halloween

Always in sync with the seasons WholeFoods Market had a scary Halloween deal. These bullet proof cupcakes went for a buck each. It's a great buy because they are good at least until Halloween 2012. Scary this year and scary next year too.


SuperFresh South St, never a slouch in the scary dept., had seasonal quiche available as Halloween comestibles.

Halloween Dinner (not spooky)

Matt Ridgeway handed off this delicious slice of Country Pate at Sunday's HeadHouse Market. The porky tastiness was sweet and bright with super savory liver lusciousness. The texture was interesting and satisfying. This had porky chunks, mousse-ey liver and flecks of fat. This was fantastic.
This dish uses quails from Griggstown with PorcSalt bacon, Z Food Farm chard, fennel, peppers and shallots. The grits are pumped up with chevre from piping Goat Creamery..

This plate was not to my liking. Browning and braising the quail for a 1/2 hour results in a muddied flavor very different from the excellent hot n fast method employed at  Farm and Fisherman and Pumpkin. The grits were fantastic.