portabello mushroom piccata

The UrbanVegan made the most delicous looking Piccata a few days ago (maybe last week). I had been thinking about it ever since I saw that luscious photo. I took a quick glance at a few different piccata recipes and got moving on it. I’ll give measurements when I can, but I mostly just wing it as I cook.

2 shallots (chopped by boyfriend because I began crying!)

3 cloves crushed garlic

.25 c. dry white wine

1.75 c. veg broth

Saute the shallots and garlic until nice and brown. Add wine, turn up the heat, then add veg broth. let it cook until it reduces. I think this too me 10 minutes on medium heat. Then add the juice of one lemon, and a few tbsp capers with brine. Note: I added too many capers and would reduce them next time. Season with a little s&p. Piccata normally has a ton of parsley in it, but I didn’t have any on hand. I finished the sauce with a scant dash of nutmeg. For fun.

While the sauce was cooking, I prepped portabello mushroom marinade (which I posted in my reveiw of the Devil’s Den). I actually microwaved them in their marinade and then lightly grileld them.

Slice up a baguette whose time has almost come. Place in wide bowl like a giant crouton, spoon on some sauce, place mushroom on crouton, smother in sauce. Allow it to soak up. SO SO GOOD!

the post where i review the Devil’s Den, but also tell you why i dislike “food critics”

As I mentioned in “heat wave cuisine”, I just moved. New neighborhood–okay, very new neighborhood. I moved from the area around 21st and Lombard (where I had resided for five years) to 11th and Ellsworth. I’ve only been here for two weeks, so I will not rush to judgement. It’s very nice thus far.

I promise that I will get the review in just a minute, but first, I cant criticize a restaurant without saying a few things.

1) I read many many food blogs. Mostly vegetarian or local, or both. I am irritated by a local food blogger who is nothing but bratty and negative about everything that he or she may eat. I imagine this particular blogger to be incredibly irritating to dine with, I imagine s/he must often say “well my whole meal is ruined now”. I’m too grateful for the food on my plate to be that extreme. I’m also by no means a cook, a chef, or a trained critic (are they trained?). Most of the time, I probably can’t prepare it any better. So, whenever I chose to review a product or restaurant I assure you that it will be fair…and get this (if you know me, you’ll laugh) not hyper-critical and super-b*tchy.

2) The author of a different blog that I frequently read merely parrots what she hears on Top Chef or in LeBan’s column. Not in terms of exact opinions, but in terms of language. And I know she isn’t a qualified food critic, so why bother pretending. I doubt that I’ll ever say “The execution was spot on”…I mean c’mon, I’m not a chef and I won’t pretend that I am Padma Lakshimi (sp?).

All of this leaves me in a really bad spot right now because I can’t possibly give a good review of the meal that I ate last night at The Devil’s Den. However, I will try to avoid the a that I mentioned above.

heat wave cuisine

I haven’t posted anything in awhile because I moved on June 1. Moving from a three story townhouse to a one floor apartment takes considerable planning. When I wasn’t crying and packing my bags I was eating out at my favorite comfort food spots: Doobie’s and Grace Tavern. I wasn’t cooking too much and my grocery shopping was pitiful. I was, in essence, doing exactly what I don’t like to do. Now that I am settled in my beautiful new apartment I am cooking once again. Actually, no one reminded me before I moved just how expensive moving can be (I hadn’t done it in about five years).So the last two weeks have been filled with a higher than normal amount of cooking. Nothing too fascinating though.

The only two dishes of note are incredibly basic. This past weekend we had a wonderful heat wave here in Philly. Also, strawberries are in season. Ergo, I made strawberry lemonade! I wish I had some of it right now (I just brought home a bottle of embarassingly flavored vodka), it was so good. I more or less followed the recipe for strawberry basil lemonade that appeared in the Inquirer this past weekend.

The other dish was a great hot-weather standby–guacamole! I like my goac pretty virginal-avocado, lime, salt and pepper, a dash of ancho chili powder. Simple and delicous.

Food costs likely to boost obesity in the poor

from today’s Philadelphia Inquirer:

http://www.philly.com/inquirer/home_top_stories/20080506_Food_costs_likely_to_boost_obesity_in_poor.html

• A recent U.S. Department of Health and Human Services study found that women in poverty were roughly 50 percent more likely to be obese than those with higher socioeconomic status.
• In U.S. households making less than $15,000 a year, 31 percent of the women are obese, according to the federal Centers for Disease Control and Prevention. In households with more than $50,000 annually, 17 percent are obese.
• All that corner-store processed food is relatively inexpensive – artificially so. Researchers say that many junk foods contain high-fructose corn syrup, made from government-subsidized corn crops. Federal help keeps the cost of syrup-containing foods such as sodas, fries and even burgers down. Drewnowski said that healthful, unsubsidized foods like spinach cost five times more per calorie to produce, thus driving up the price.

 

mini grocery order 5/1

Whole Foods Market Callowhill Street, Philadelphia

1 bunch organic rainbow chard                  2.49

.2 lb sliced almonds                                   1.46

.15 lb jalapeno peppers (three small)            .14

.2 lb poblano peppers (2 medium)                .84

.73 lb organic squash (1 green, 1 yell.)        2.18

.88 lb green grapes                                      2.37

.5 lb raw wheat germ (huge bag)                    .57

.5 lb artichoke pasta shells                          1.53

.23 lb pumpkin seeds                                    .69

.51 lb dark chocolate chips                         4.07

.2 lb dried cranberries                                  2.24

.2 lb organic baby bok choy (2 sm bunch)     .66

1 bag frozen sliced peaches                        2.49

1 bag frozen peas                                        1.39

1 bag frozen corn                                         1.39

2 liters of vintage seltzer water                    1.18

1 sm can organic diced water chestnut           .79

store brand vegetable stock                          1.99

store brand vanilla soy milk                          1.49

1 lb store brand capellini pasta                      .79

prasad assorted incense sticks                     1.99

cut of robusto cheese (not sure of weight)    4.07

store brand can diced tomatoes                    1.19

store brand sandwich bags                            1.69

store brand facial tissues                               1.39

store brand organic diced tomatoes               1.69

store brand cranberry juice                             2.99

1 6pk store brand ginger ale                           2.49

1.77 lb organic bananas                                  1.44

1 bg 6 8″ italian sandwich rolls                       2.49

1 lb strawberries                                             2.50

1 bottle of honest tea to drink                       1.09

Total: 56.16 – .15 bag refund = $56.01

Not too bad, I prefer to get my produce elsewhere but it was more convenient for me today to just pick up a few odds and ends. Ok, so what to do with these groceries?

The loose nuts, seeds and dried fruit will be for lunch salads (see below). The peppers are for a big pot of chili verde that I am planning to prepare this weekend.  The wheat germ gets tossed into baked goods like muffins or in oatmeal.

I will marinade the squash in a mix of balsamic,oil, dry cooking wine and garlic and then roast them in the oven. Sliced up they make for great sandiwich fillings or toppings for cold salads.

The chocolate chips are a treat in with granola or baked goods. Dark chocolate is packed with good for you stuff. Also, they may go good in a pot of red chili.

The frozen peaches are for smoothies: i have goya brand frozen fruit in the freezer at all times. Mixed with ice, flax, and soy milk or juice in the blender it makes for an awesome snack.

The frozen peas get tossed with pastas for dinner or dumped into casseroles for color.

Tonight’s dinner: half a bag of the cannelinni with a gingery bok choy broth. Prepare the capelini. Heat about a cup and a half of soy ginger broth (or if you use vegetable broth add some smashes up slivers of ginger)toss in some pressed garlic and chopped lemon grass (I just so happened to have some).  Simmer for a bit, add drained can of water chesnuts. Taste and adjust s&p. Turn up heat add torn up baby bok choy, cook until slightly wilty. Well, I didn’t let it cook that long actually. Then toss with your cooked capelinni. Adjust seasoning by adding soy sauce or sesame oil to taste. So easy, so cheap!

my muffin base

muffins are simple. This is a recipe for a very simple muffin base. I usually add add whatever I have laying around that would taste good: banana, berries, raisins or dried cherries or chocolate chips. Combined with extract and/or zest of your choice – so simple. Breakfast for a few days.  Although in my house they usually last only a day.

Emulsify by whisking up:

.3 c oil (whatever you have around, or melted earth balance)

Tbsp ground flax seeds

about a cup, possibly more of soy milk

tsp or greater of extracts

.25 c. sugar (white or brown, whatever you want) OR equivelent other sweetner

Then sift together

1.25 c flour (white, wheat, pastry, or some combo…depends on what you like)

about another .25-.5 c flour or corn meal (white, blue, yellow….no matter)

2 tsp baking poweder

a pinch or two of salt

whisk it all together, add some flour or soy milk until you have the correct consistency. Fold in your add-ins. Bake at 350 until a tester comes out clean. I have no idea how long it normally takes, maybe 15 minutes?

I also use this recipe with a heavy dash of vanilla extract as a base for an improvised shortcake for strawberry shortcake.

If you have the items for the muffin base in your pantry, additional costs:

1 lb of strawberries on sale Whole Foods ……………………………….$2.99

Small container of frozen kosher non-dairy whipping cream from Wegman’s…….$.89

simple lunch salad

Before  I leave the house for the train in the morning I always have just a few minutes to pack food for the day. I have a hard time packing lunch the night before, which usually leaves me in a pinch come morning.

It is inexpensive to keep a small container of fresh mixed greens in the refrigerator at work. A bottle of dressing will keep for awhile. However,  I usually  get bored with the same dressing each day, effectively ending my trying to be good and sticking with sensible salads for lunch. 

Anyhow, it is easy for me two mix up two small containers of dressing and topping to keep the lunch time salad new and mildly exciting. This morning I quickly mixed a few teaspoons of grapeseed oil, a drizzle of maple syrup,  lime juice, and a few pinches of chile powder in a tiny dressing container. I threw some dried cranberries and chopped almonds into another container. 

Enter lunch time: a few handfuls of greens, dressing and topping…even the salad-cynic that I am was happy and filled. 

.3 lb mixed greens from South Square Market …………………….3.50

 

I am starting this blog because I enjoy shopping for and preparing food. Its tough to make good choices as a consumer of various food products and cookery. There are many blogs out there reviewing restaurants, providing and critiquing recipes or diets–I’m not a food writer or a chef, so I don’t think critiquing other people’s food is my business.

I’m going to try to focus this blog on food shopping and meal planning. I love to choose ingredients and get a great bargain. I choose my oils and spices as wisely as I can, and always on a tight budget. 

I typically purchase ingredients rather than semi- prepared or frozen foods. Good advice on sources for food are plentiful- bulk goods and ethnic groceries are key. Same here.  With that said, I’m going to kick this off by listing my pantry staples along with their estimated prices:

various canned beans $.79 

canned tomato products (crushed, chopped, with and without basil etc) $.99-$1.99

whole wheat pastas $.89-$2.99

tomato paste (tube) $2.50

pesto paste (tube) $5.00 (good for emergency meals)

dried granola cereal $2.50/lb 

whole wheat pastry flour

all-purpose unbleached white flour

rye/buckwheat flours

maple syrup

olive oil

coconut oil

sunflower oil

grapeseed oil

balsamic vinegar $4.00

dry white cooking wine – Goya brand $1.19 

to be completed later