otoro sushi: amazing

Salmon “Rose”

I love sushi. Especially really good, top of the line sushi and sashimi. Fish so tender, it practically melts in your mouth.

Sushi “Tacos”

My friends in Berwyn have been telling me about Otoro at 668 Lancaster Avenue, Berwyn (down from 30 Main.) They are BYOB if you are going for dinner.

Amazing doesn’t even begin to cover it. Sublime might come close. Everything is super fresh and beautifully presented. The staff is super nice and just the right amount of attentive and helpful. The prices are fair.

I went there for lunch today with a friend after going to the Life’s Patina preview.

I can’t wait to go there again!

the envelope full of old recipes

A friend is working on a local treasures booth for an upcoming fall fair. In the middle of a box of things being priced, was this ratty envelope full of recipes. Mostly cut out of The Washington Post. A few were handwritten.

The fair ladies didn’t know what to do with the envelope, so she gave them to me. I scanned them mostly into a PDF which I will upload at the end of this post, for all to enjoy.

The personal collections of recipes are often a fun culinary history of trends years ago, combined with what people hung onto. I did not keep all of the recipes because well…the endless gelatin molds of all sorts of combinations of foods is not my jam.

There are some great recipes in the pile and quirky things like how to make mint julips.

Enjoy!

roasted squash soup

There are a lot of things I just make. There is no recipe, there’s nothing I look to, it’s just in my head. But today friends asked me to write down how I make my roasted squash soup.

So how did squash soup happen? Two weeks in a row I have gotten squash in my vegetable box. So squash soup popped into my head since it was a comparatively cool day (finally) to be in the kitchen. I decided small fresh sweet potatoes would be added to thicken it up and bone broth made in the InstantPot. Lots of fresh herbs from garden for the broth. When broth is ready and vegetables are cooled from roasting, into another pot it all goes to cook and purée with hand (immersion) blender.

So basically I lined a half sheet pan (18” x 13”) with foil, cut up all my hard sided squashes, baby sweet potatoes, and a couple of chili peppers from the garden, and sprinkled a little olive oil , some tikka masala powder, hawayij spice blend, and salt. I roast everything in a 425° oven for about 40 minutes. Then I turned the oven off and just left the vegetables in there with the door closed until everything cooled down.

Now for the broth part. I keep a Ziploc bag in my freezer where I put the gizzards and necks from whole chickens I buy to roast. I keep those in a bag in the freezer when I want to make broth. Sometimes I even save a chicken carcass after cooking (and freeze it) but that’s not what I used this time. This time I had a bag full of liver, gizzards and chicken necks. Literally like six sets. I used my small InstantPot which makes 3 quarts of broth.

How do I make the broth besides the chicken parts? One onion cut in 4, a couple of carrots cleaned and chunked, salt, rosemary/thyme/sage from the garden. I add water, leaving approximately 2 inches clearance from the top of the InstantPot liner pot. I hit the broth button and let it cook.

After both the vegetables are roasted and the broth is cooked I let everything cool down so I can proceed to the next step. The next step is easy: I take all the squash and scoop out everything from the skin of each piece and put it into a soup pot with the roasted baby sweet potatoes, the carrots used to make the broth, and 6 tablespoons of creamy peanut butter. I give everything a mash with a hand potato masher, and add the strained broth and cook on low for a couple of hours. Then I use the immersion blender and purée everything together. At that point I put it on simmer and let it cook down a little more.

Oh and this soup does not require a dairy component. It’s good just the way it is!

That’s it! Enjoy!

different slaw

My vegetable box today had a couple things I was not sure would go together, but actually have quite nicely!

I had some beautiful young fresh red cabbage, and a couple of heads of fresh fennel. So I thought what could I do with them? Then I thought why not a kind of coleslaw? I’m out of carrots so I could use the fennel in place of the carrots.

Well it worked! I also added half of a red onion and a couple of apples.

Here’s what I did:

1. Grate a small to medium size head of red cabbage.

2. Clean a large fennel bulb and grate. Or two smaller bulbs. Save some of the frilly green frond tops for the dressing .

3. Grate 1/2 of a red onion,

4. Grate 2 medium apples with skin ON.

Toss everything together that you have grated into a bowl. Add a little salt to taste. I like Crazy Jane’s Mixed Up Salt.

In a separate little bowl whisk together a little handful of the fennel fronds minced, a quarter cup of mayonnaise, 4 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, three or 4 tablespoons of red wine vinegar, 1 teaspoon of sugar, and salt and pepper to taste.

Add the dressing to the grated everything bowl and mix together. Put it into the refrigerator to chill up and then taste again before serving to see if you need to adjust the salt or pepper.

Enjoy!

today was a wonderful day to visit the west chester growers market!

I had not been to the West Chester Growers Market since COVID19 hit. Today we went back for the first time and it was awesome!

These are among the things that I missed during COVID19 and I was so happy to be there on such a pretty day! We had company in from out of town and we wanted to show her the market.

The West Chester Growers Market is the original producer only market in Chester County. Outside Saturdays 9AM – 1PM . May through December with some other limited hours in the off season. Always on the corner of North Church and West Chestnut Streets in downtown West Chester, PA.

best pickles around? fishtown pickle project of course

Mmmm mmm good (one of my jars)

File under random things I write about. Pickles. You have got to love good deli pickles.

I used to love a couple of the really awesome Jewish deli places that used to exist in Philadelphia because they would have a pickle bar. Hymie’s in Merion had one until Covid — I don’t know if it’s back or not.

Famous 4th Street Delicatessen on South 4th Street in Society Hill also still comes to mind for not only their deli, but amazing pickled things. There was also this place that I remembered in Center city off of Chestnut or Samson Street I think somewhere around 16th. And there is also Schlesinger’s, which my mother loves.

But if you don’t live near any of these places it’s hard to find good deli and good pickles. Which is why I’m writing this post. I’ve been thinking about it since I discovered the Fishtown Pickle Project, and decided it was time to give them a shout out.

Photo courtesy of
Fishtown Pickle Project on Facebook.

I discovered the Fishtown Pickle Project through The Artisans Exchange in West Chester, but you can also find them at the West Chester Growers Market.

These pickles are amazing. They are better than even the revered New York deli pickle. They are fresh and crisp and flavorful.

Anyway I am just a happy customer, they certainly don’t even know me, I just keep buying their pickles. They bring that old school deli pickle to your home refrigerator. And you can order their products on their website and I think after you buy so many jars you get free delivery.

Life is too short for bad pickles so try Fishtown Pickle Project.

Photo courtesy of
Fishtown Pickle Project on Facebook.

bolognese in the summer

Well I hope my happy hater from the other day isn’t too distressed by Bolognese sauce. Hope she doesn’t find a red sauce too angry….but I digress. (I do that sometimes )

A true Bolognese sauce does take time to create. But it is one of the most delicious sauces you can put over pasta… ever. I shared Bolognese sauce before, but I am sharing this again because I change my recipe slightly sometimes.

I started my sauce first thing this morning. And that’s something that creates a memory smell for me for lack of a better description. When my father’s mother (Grandmom) used to babysit us when we were younger, and even when we were in high school she used to make her sauce first thing in the morning. (And no, this sauce is not her recipe it’s my recipe I never recall her making a true Bolognese.)

First you would smell the smell of a fresh pot of coffee (she would make it in one of those stovetop blue cornflower Corningware coffee pots). Then wafting up behind the fresh perked coffee aroma, was the smell of sautéing garlic and onion in her big sauce pot. She gave my mother that saucepot eventually, and I think my mother still uses it. It was hammered aluminum so it wasn’t like Farberware. To me those are the smells of home.

We are trying to empty out a chest freezer in the basement and I came across three 1 pound packages of ground meat. I usually use about three pounds of ground meat when I make a Bolognese.

Here are the ingredients:

THREE 1 pound packages of pork, veal, lamb, or beef. I’ll use whatever I happen to have handy.

TWO Onions. Chopped. 1 big sweet onion, 1 red onion.

SIX cloves garlic, minced. We like to keep the vampires away in my house.

DASH nutmeg or cinnamon- My late father always did it , so I do it.

Kosher salt to taste, ground pepper after you add the tomatoes.

TWO Bay leaves.

Extra Virgin Olive Oil

ONE cup whole milk

ONE cup red wine or 2/3 cup red wine vinegar.

TWO cans crushed tomatoes – 28 ounce.

ONE 6 ounce can tomato paste

BIG bunch fresh basil and oregano from garden.

GOOD pasta and grated cheese.

I will start with I chopped up two onions and threw into my pan (I use one of my larger vintage Dansk touch ovens) with extra-virgin olive oil and some kosher salt.

After the onions started to get that translucent look, I added the three one pound packages of ground meat. Today I am cooking with ground pork and ground lamb which is one of my favorite combinations for a truly flavorful sauce. I added a little more salt and a couple of dashes of nutmeg.

After allowing that to cook for about 20 minutes I added 2/3 of a cup of red wine vinegar. I let that cook off and cook down for another 25 minutes approximately, and then I added one cup of whole milk. I then allowed the milk solids and everything to cook off slightly which was almost half an hour.

As I am doing the meat and the onion I do stir occasionally so nothing has the chance to stick to the bottom.

Next I add my tomato paste and stir it into the meat mixture.

Then I add the cans of crushed tomatoes one at a time. I stir thoroughly after each time. Now I add some fresh ground pepper and a big bunch of just roughly torn up basil and oregano from my garden.

My kitchen smells amazing. I don’t care if it’s July a good Bolognese sauce is perfect all year round. And I like making it in the summer because I can use all my fresh herbs.

Now the pot is on simmer and I will just let it go on simmer for a good couple of hours. Then I will turn it off. It will take a few hours for the sauce to completely cool down. At that point I will skim off any fat that rises to the top from the meat.

Then around dinner time I will slowly bring this sauce up to temperature again and serve with a good pasta, grated cheese, and a big green salad.

Good pasta does make a difference even with dry pasta. Today I am going Delco. Springfield Pasta and Mangia Famiglia grated cheese. (Mangia Famiglia is also one of my favorite sources for Italian sausage.)

A true Bolognese sauce is some thing that is truly amazing. and even in the summer it’s a great family meal option. And don’t be afraid to load up the fresh herbs. I forgot to mention I will finish this with some fresh flat leaf Italian parsley on top.

Buon appetito!

4th of july 2021

4th of July. Our country’s annual birthday party. It’s not just about fireworks.

On July 4, 1776, the United States gained independence from Great Britain by the Continental Congress when 12 of the 13 “colonies” voted for the separation from Great Britain.

However, a lot of people don’t have a warm and fuzzy feelings about the 4th of July. Some people are ambivalent. Some people like myself don’t like the overt commercialism that tends to follow American holidays around.

I like and appreciate the history. I think we need to remember and appreciate our history. Is it perfect? Were things like slavery and indentured servitude acceptable during part of our history and world history for that matter? Were most women treated like chattel? Yes and yes and yes. Those things are part of our history and were (again) also part of world history at that time. We need to acknowledge that past as a different time, yet part of what formed this country.

BUT it doesn’t diminish what our founding fathers accomplished because times were different.

Yesterday I celebrated part of my 4th of July weekend at Historic Harriton House in Bryn Mawr. I have loved this magical and historical place since I was introduced to it when I was 12 by a neighbor.

Harriton House was originally known as “Bryn Mawr”, and was once the residence of Charles Thomson, the secretary of the Continental Congress. This was originally built in 1704 by Rowland Ellis, a Welsh Quaker, and was called “Bryn Mawr”, meaning “high hill.”

The town of Bryn Mawr in Lower Merion Township is named after the house, and the National Register of Historic Places has it listed under the original name.

Historic Harriton House yesterday

The history of Harriton is undeniable, as well as the connection to the founding of our country. So it was an absolutely perfect place to celebrate part of the 4th of July weekend! People were invited to picnic (and we made ice cream with an old fashioned and fully functional ice cream machine!) and there was a lovely program and music.

Harriton House around 1919

The program was introduced by a wonderful man I am lucky to know because we have mutual friends. Chef Walter Staib. He was proprietor of The City Tavern for decades, and most of you know him as the host of A Taste of History which you can find streaming or on PBS. A Taste of History is one of my favorite shows. I love cooking, I love history, including the history of cooking. (They are filming a new season now.)

Chef Walter Staib addressing the guests yesterday.

Born in Germany, Chef Staib emigrated to America many years ago. He became a citizen, started his family here. He became a US Citizen a couple of years before the Bicentennial. And as well as loving to cook, he is a perpetual student of history. His love for the United States was the perfect was to kick off yesterday’s program which also featured this truly amazing brass ensemble called Festive Brass. I have included two snippets filmed with a phone. Sorry, not the best but I wanted to share their sound with my readers. Beautiful and festive music.

Yesterday at Historic Harriton House the program was free of charge and they asked for a free-will offering. These beloved historic sites need and deserve our support. Look no further than to the historic sites owned by the National Park Service that are either closed to tours or just closed and moldering.

Closed and moldering would be a lot of the houses in Valley Forge Park like the Kennedy Supplee Mansion which I have written about twice.

Closed to tours would include the houses of my childhood in Society Hill like the Bishop White House and the Todd House, places I actually gave tours of leading up to the Bicentennial as a child. I love those houses and I helped plant the kitchen garden in the Todd House way back when. It was there I learned a deterrent for cabbage worms in the garden were marijuana plants. Seriously. Fun little fact of historical gardening.

Also closed is a place I remember being saved and restored as a child. Thaddeus Kosciuszko’s house on 3rd Street in Society Hill. Most of you probably have no clue this place exists or the historical significance. And I swear that place has been closed more years than it has been open. Also owned by the National Park Service.

The City Tavern for that matter, also owned by the National Park Service. Also shuttered now that Chef Staib is not there. That in particular, is truly prime real estate, so one would think they would be polishing up the tavern and marketing her for a new chef and restaurant in residence, right? But are they? Or will The City Tavern go the way of the Kennedy-Supplee Mansion?

Do you sense a theme? Sorry for the segue, but literally every time I go to Valley Forge I think of all the wasted potential of the historic structures. Not all have to be open for tours, but the National Park Service should be more open to restoration and adaptive reuse. I also feel the last administration in Washington harnessed the red, white, and blue of American patriotism for their own selfish ends (including abject ugliness and tyranny) and did nothing for preservation or true patriotism of any kind. And the current administration should get on the ball with preserving more of our history.

History is not something to be neglected and erased. It should be embraced, even the less savory and inconvenient parts because it is all part of how we got to be quite literally.

History, metaphorically speaking, is a living breathing thing we need to embrace and preserve. Even the parts we don’t like because when people try to erase history like it never happened, we are doomed to repeat past mistakes. Look no further that two world wars for proof of that.

Today on the 4th of July, I hope you all pause and think about our history. Think about our founding fathers who bled and fought and died for us. What they accomplished was no small feat.

Me and some friends, mid 1970s doing a costumed re-enactment in the kitchen at Harriton House.

And remember your favorite historic sites with even a small donation. Like Historic Harriton House in Bryn Mawr. Remember your local historical societies that help preserve our history and keep it alive.

🪶🇺🇸In Congress, July 4, 1776

The unanimous Declaration of the thirteen united States of America, When in the Course of human events, it becomes necessary for one people to dissolve the political bands which have connected them with another, and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature’s God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation.

We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.–That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, –That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness. Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security.–Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be submitted to a candid world.

He has refused his Assent to Laws, the most wholesome and necessary for the public good.

He has forbidden his Governors to pass Laws of immediate and pressing importance, unless suspended in their operation till his Assent should be obtained; and when so suspended, he has utterly neglected to attend to them.

He has refused to pass other Laws for the accommodation of large districts of people, unless those people would relinquish the right of Representation in the Legislature, a right inestimable to them and formidable to tyrants only.

He has called together legislative bodies at places unusual, uncomfortable, and distant from the depository of their public Records, for the sole purpose of fatiguing them into compliance with his measures.

He has dissolved Representative Houses repeatedly, for opposing with manly firmness his invasions on the rights of the people.

He has refused for a long time, after such dissolutions, to cause others to be elected; whereby the Legislative powers, incapable of Annihilation, have returned to the People at large for their exercise; the State remaining in the mean time exposed to all the dangers of invasion from without, and convulsions within.

He has endeavoured to prevent the population of these States; for that purpose obstructing the Laws for Naturalization of Foreigners; refusing to pass others to encourage their migrations hither, and raising the conditions of new Appropriations of Lands.

He has obstructed the Administration of Justice, by refusing his Assent to Laws for establishing Judiciary powers.

He has made Judges dependent on his Will alone, for the tenure of their offices, and the amount and payment of their salaries.

He has erected a multitude of New Offices, and sent hither swarms of Officers to harrass our people, and eat out their substance.

He has kept among us, in times of peace, Standing Armies without the Consent of our legislatures.

He has affected to render the Military independent of and superior to the Civil power.

He has combined with others to subject us to a jurisdiction foreign to our constitution, and unacknowledged by our laws; giving his Assent to their Acts of pretended Legislation:

For Quartering large bodies of armed troops among us:

For protecting them, by a mock Trial, from punishment for any Murders which they should commit on the Inhabitants of these States:

For cutting off our Trade with all parts of the world:

For imposing Taxes on us without our Consent:

For depriving us in many cases, of the benefits of Trial by Jury:

For transporting us beyond Seas to be tried for pretended offences

For abolishing the free System of English Laws in a neighbouring Province, establishing therein an Arbitrary government, and enlarging its Boundaries so as to render it at once an example and fit instrument for introducing the same absolute rule into these Colonies:

For taking away our Charters, abolishing our most valuable Laws, and altering fundamentally the Forms of our Governments:

For suspending our own Legislatures, and declaring themselves invested with power to legislate for us in all cases whatsoever.

He has abdicated Government here, by declaring us out of his Protection and waging War against us.

He has plundered our seas, ravaged our Coasts, burnt our towns, and destroyed the lives of our people.

He is at this time transporting large Armies of foreign Mercenaries to compleat the works of death, desolation and tyranny, already begun with circumstances of Cruelty & perfidy scarcely paralleled in the most barbarous ages, and totally unworthy the Head of a civilized nation.

He has constrained our fellow Citizens taken Captive on the high Seas to bear Arms against their Country, to become the executioners of their friends and Brethren, or to fall themselves by their Hands.

He has excited domestic insurrections amongst us, and has endeavoured to bring on the inhabitants of our frontiers, the merciless Indian Savages, whose known rule of warfare, is an undistinguished destruction of all ages, sexes and conditions.

In every stage of these Oppressions We have Petitioned for Redress in the most humble terms: Our repeated Petitions have been answered only by repeated injury. A Prince whose character is thus marked by every act which may define a Tyrant, is unfit to be the ruler of a free people.

Nor have We been wanting in attentions to our Brittish brethren. We have warned them from time to time of attempts by their legislature to extend an unwarrantable jurisdiction over us. We have reminded them of the circumstances of our emigration and settlement here. We have appealed to their native justice and magnanimity, and we have conjured them by the ties of our common kindred to disavow these usurpations, which, would inevitably interrupt our connections and correspondence. They too have been deaf to the voice of justice and of consanguinity. We must, therefore, acquiesce in the necessity, which denounces our Separation, and hold them, as we hold the rest of mankind, Enemies in War, in Peace Friends.

We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by Authority of the good People of these Colonies, solemnly publish and declare, That these United Colonies are, and of Right ought to be Free and Independent States; that they are Absolved from all Allegiance to the British Crown, and that all political connection between them and the State of Great Britain, is and ought to be totally dissolved; and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. And for the support of this Declaration, with a firm reliance on the protection of divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.🪶🇺🇸

tastes of summer

I had a grandmother who was Pennsylvania German. We called her Mumma. When I think of summer salads I often think of her.

I made homemade coleslaw because my vegetable box this week had a lovely fresh head of cabbage. I minced up the cabbage, grated a couple of carrots, added 1/3 cup minced sweet onion.

Next I made the dressing:

2/3 cup mayonnaise
3 tablespoons sweet relish
2 tablespoons pickle brine
2 tablespoons distilled cider vinegar
1 teaspoon prepared white horseradish
1 tablespoon sugar

3 tablespoons chopped fresh dill
1 teaspoon salt
2 tablespoons maple syrup
1/2 teaspoon freshly ground black pepper

You whisk the dressing together and add the cabbage, carrots, and onion to it and mix it all together. Chill.

The second summer salad I made was a three bean salad. I use whatever cans of 3 different beans I have at the time. This time it was one can cannellini beans, one can pink beans, one can great northern beans.

To the beans I add a diced red onion (or yellow onion depending on what’s in the fridge) and a simple vinaigrette with extra garlic. Salt and pepper to taste, a few tablespoons of minced up fresh dill. Chill.

And that’s it! Enjoy!

back to the buttery

Today I met a friend for coffee. We went to The Malvern Buttery where I had not been since before COVID19 upended our world. It was nice to be back!

The set up is different still, and no inside seating. You have to wear a mask inside and it’s like one long counter now.

There are all the old favorites plus some new things and grab and go galore. We had an early lunch and my friend had an iced chai latte and I had an iced matcha latte.

It was lovely sitting outside. A lot of the tables have umbrellas. Some people were there with dogs and I saw the most spectacular English Setter!

I have missed The Malvern Buttery and if you haven’t been in a while, go check it out. And they have this fabulous new to me croissant with rhubarb I also highly recommend!

The Malvern Buttery is located at 233 E. King Street in Malvern Borough. Again, right now takeout only Wednesday- Sunday 8 AM to 2 PM.