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Sunday Breakfast

Posted by the cookworm on June 29th, 2008

I’m off to NYC shortly, with the hopes of getting to visit some of the places I missed last time (Payard, Il Laboratorio del Gelato…) and probably won’t have time to do another post until the end of the week (or maybe next week), as I’m trying to get through a mountain of work before leaving. I had a brief photo inspiration today, though, thanks in part to a visit with my mother. She showed me her raspberry bushes - started only two years ago - which are positively flourishing. As a kid, I spent every July trying to pick as many berries as possible from the bushes in the nearby park, and it was always a challenge to get there before the other neighborhood kids did. When I saw the berries in her yard, I was shocked that there were so many. Well, nobody else had been picking them, of course!

I plucked as many as I could from the prickly branches and had some of them for breakfast this morning with just a little bit of cream-fortified milk. They are the true taste of summer childhood memories to me.

sunday breakfast
Click for berry detail

As you can see, the berries provided half the inspiration, and the rest is a little homage to Simply Breakfast, a blog I really like for its simple style and excellent use of a theme.

Be back soon, and with luck, sharing some tasty bites from the Big Apple!

Eating in Pittsburgh | 3 Comments »

The Wages of Pie

Posted by the cookworm on June 13th, 2008

Have you ever gone strawberry picking? I went to a pick-your-own strawberry farm last weekend, and it was my first time doing so. The weather was incredibly hot, as it’s been for the past two weeks, but three of us were determined to stuff ourselves with local berries, so we dutifully crouched, sun-blocked and hatted, picking steadily in the heat. There were so many strawberries on the bushes that we could hop down the rows pretty quickly, making a game of nudging leaves and stems aside, peering through the foliage, and letting our fingers instinctively scout for half-hidden signals of bright red. Shift the leaves, reach for a berry, inspect, pick, and repeat. It ended up taking less than 45 minutes to fill three hefty boxes with an outrageous amount of strawberries - somewhere on the order of 15 pounds.

strawberry collage

The only thing about these wonderful berries is that they don’t last long, so the next game was trying to figure out how to use them all up in the few days we had until they began to turn soft. Eating them out of hand got old rather quickly, but I made some sauce to freeze, and also a strawberry crumble pie, inspired by ones I’d seen on Tigers and Strawberries and Allrecipes. My goal, as it often is, was a dessert both simple and homey, although there’s no good explanation for why it was perfectly reasonable to turn my oven on in 90 degree weather. Sometimes I wonder what a psychologist would say about my “baking rationalizations”!

Making the pie was a breeze, just a regular pie crust bottom (I used a very basic all-shortening one), sliced strawberries, and crowned with an easy crisplike topping. But this pie, good as it was, had a price…the trouble came when I decided to share it with my co-workers.

My first mistake was baking the pie in the morning before work. As I don’t yet own a pie-carrier, I improvised one out of a cardboard box that was just the right size for my pie plate. I gently set the pie in the box and carried it, still-warm, into my car and towards the office. When I reached my destination and stepped out of the car to retrieve the box, I realized that my pie had leaked piping-hot strawberry juice all over the back seat. Looking down, I also noticed a few thick stripes of pink on my white shirt, right on the place I had carefully held the box against my body en route from kitchen to car. I hurried up the elevator to the office kitchen to clean up, and opened the box to find a slick puddle of strawberry carnage sloshing at the bottom of the makeshift carrier. The pie itself looked quite unharmed, however…as though completely oblivious to the destruction it had just caused.

strawberry pie1

Luckily, once I wiped everything off, my car seat, carrying-box, and even the white shirt could be salvaged. Everyone at work really enjoyed the pie, and we agreed that it could only be made better by the addition of vanilla ice cream. The slightly crisp, buttery topping in particular was lovely with the soft, warm berries. Because the strawberries are so juicy, this pie does not slice into perfect pieces, but this should not deter you. It’s a very good homestyle dessert, and a fast way to use up an excess of berries. Whatever you do, though, just don’t force it to travel while hot!

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Baking, Eating in Pittsburgh | 2 Comments »

Fiddle Me Timbers

Posted by the cookworm on May 20th, 2008

You know those people who get so completely obsessed with some obscure produce item or ingredient that they just have to have it? They yap about it for weeks to anyone who will listen, then wake up at ungodly hours and elbow to the front of the farmer’s market so they can be the very first to buy it? Aren’t they annoying as all get-out? Well, hello, my name is April, and I have a produce problem. You see, for many years I’ve been reading about a mysterious spring delicacy known as the fiddlehead fern. If you’ve not heard of them, fiddleheads are the furled leaves of certain types of ferns, curled like the head of a violin, and spoken of in hushed, slightly awed tones by those “in the know”. These greens are actually found everywhere in Maine and other parts of New England and Canada, but I’d never seen them in Pittsburgh markets until recently. When I heard they were coming to Farmers @ the Firehouse this Spring, I suddenly became deeply covetous of the wily fronds, and was determined to lay my hands on them.

I knew that the ferns were hard to come by, which meant that I would have to position myself at the market before opening time. This translates to before 9:00am on a Saturday morning - surprisingly not on the list of favorite things to do on my day off. Still, I went the week before last, and managed to arrive about 10 minutes before 9. Yes! There was even time to grab a desperately-needed cup of coffee before the vendors were allowed to start selling. I slipped into La Prima, got a to-go cup, and hurried back to the stalls. Then, if you were near, you might have heard me mutter: “What? They’re sold out already?! Good grief.” Then, frantically: “Ok, but will you have them next week?” Of course, the shame that they’d slipped through my fingers made me want them even more…and I vowed to not let them escape again.

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Eating in Pittsburgh | 6 Comments »

Pasta Snapshots

Posted by the cookworm on April 18th, 2008

There wasn’t much time to post this week, but I did want to mention the fresh whole wheat pasta we got in this week’s CSA delivery from local pastamakers Fontana Pasta.

I normally don’t eat much whole wheat pasta as I find the texture and flavor of it to be a little too chewy and, well…wheaty. But fresh whole wheat pasta is much nicer. Not only does it cook in half the time, the texture is softer and not as dense as dried wheat pastas. I’d like to see what Fontana’s other products are like now, since this one was such a pleasant surprise.

I served the pasta with a very simple tomato sauce from Sweet Myrtle and Bitter Honey, a book on the food of Sardinia that I borrowed from the library this week. Although this is probably the most humble recipe in the book, and not at all representative of the interesting flavor combinations therein, it’s a lovely basic tomato sauce; fine for a quick weeknight dinner (and frankly was all I could manage on a Wednesday night). I’m going to try to get to a few more recipes before it’s time to return the book, as author Efisio Farris’s vivid prose on Sardinia’s unique cuisine has had me positively glued to the pages!

Bagna de Mamma (Mother’s Tomato Sauce)
Adapted from Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

1/3 cup extra-virgin olive oil
2 garlic cloves, chopped
1 bay leaf
3 14.5-oz cans peeled tomatoes
1 celery stalk, cut in half
1 carrot, cut in half
1 large green onion, chopped
2 sprigs of basil, chopped

Heat olive oil, garlic, and bay leaf in a saucepan over medium heat. Crush canned tomatoes in a bowl with your fingers and discard the hard stems. Add the celery, onion, carrot, and basil. Bring the sauce to a boil, then reduce heat and simmer for 20 minutes, stirring frequently. Remove the carrot, celery, and bay leaf before used.

Eating in Pittsburgh, Grains & Pasta | 4 Comments »

CSA Time!

Posted by the cookworm on April 10th, 2008

My first CSA delivery came yesterday! I’m really excited to participate in Community-Supported Agriculture this year. Supporting local farms by subscribing to a weekly delivery of fresh produce and farm products is something that I first tried a few years ago with Kretschmann Farm. At the time, budget reasons kept me from continuing for a second year, but now I’m doing it again and splitting the share with a friend. In the past 5 or so years since I first did a CSA, the number of farms to choose from seems to have grown from just a couple of options to nearly a dozen! I’m glad to see that it’s become so popular.

It took us ages to decide on which one to pick, as each one looked so good (not to mention pretty similar). Since I’d already tried Kretschmann’s, I wanted something different, and after one too many long debates, we finally settled on Penn’s Corner Farm Alliance. They had some great reviews from others, a good variety of products from several different farms, and a long share season of 30 weeks (most others are 20-25).

This inaugural package was very much representative of the early season - in other words, there isn’t much growing yet. :) To make up for the lack of produce, we got a block of tasty grass-fed cheddar from Northeast Pastures, a dozen free-range eggs from Nu Way Farm, a quart of fantastic apple cider from Kistaco Farm, and a sack of potatoes. There was also a bag of mixed baby greens and a few sprigs of rosemary, as well as a wee parsley plant. I’d been feeling a bit of unease about the possibility of lettuce overload in the early season, so I’m really pleased to be getting other farm products like the cheese and eggs.

If you live in Pittsburgh, it’s not too late to sign up for some of the other CSAs that start later in the year, like the Penn’s Corner 20 week share, Dillner Family Farm, or Kretschmann’s. The website for Slow Food Pittsburgh also has a list with other farms that may still be taking subscriptions. I realize that participating in a CSA is for many people an unaffordable luxury, but if you have the budget, I think it’s definitely worth it. If you can’t do a CSA but want to support local farmers and enjoy tasty, locally-produced foods, there are several farm markets in Pittsburgh that have pretty good prices and appear in various locations throughout the city. The season for the city markets starts on May 12 - that’s only a month away, and will be here before you know it!

Eating in Pittsburgh | 1 Comment »

Local Sweeteries - Oh Yeah! and Gluuteny

Posted by the cookworm on October 6th, 2007

I thought I’d take some time to review a couple of places that opened up recently: Oh Yeah! Ice Cream in Shadyside and Gluuteny, a gluten-free bakery in Squirrel Hill.

Oh Yeah! Ice Cream - 232 Highland Avenue, Shadyside
Hours: 7am - 11pm Monday - Saturday; 9am - 9pm Sunday

Although my friends from Tea Leaves and another Pittsburgh blogger, Pittsburgh Needs Eated, have already reviewed Oh Yeah!, once I heard that they serve Guinness ice cream, well, I just had to see this place for myself.

My impression of Oh Yeah! was very positive. The guys behind the counter (the owner and his friend) were friendly, engaging, and very eager to discuss all topics related to ice cream and their brand-new enterprise. This felt very welcoming, as it seems sadly rare these days to find people who are truly enthusiastic about their work. The basic premise of ordering at Oh Yeah! is not unfamiliar: pick an ice cream, pick a mix-in (or two, or three), and enjoy a cold and creamy concoction of your own design. The result is similar to Dairy Queen’s Blizzard, which I completely loved as a kid. Thanks to the high quality ice cream and unique add-ins, though, this would be a very upscale Blizzard indeed.

The idea of mix-ins might make you think of cold stones, marble slabs, and others of that ilk. However, the possibilities are pushed to the limit here with nearly 100 options, ranging from classics (caramel, peanuts, Kit Kat) to the more inspired (nutmeg, fresh ginger, thyme), to simply bizarre (salmon, seaweed). Yes, you can put salmon in your ice cream. I wonder how many requests they get for that one.

As others have mentioned, the ice cream is sourced from Pittsburgh ice-cream masters Dave and Andy’s as well as Ohio’s Woo City Creamery. I was told that the flavors change daily, and they have about 16 options, including standard ice cream and sorbets as well as Woo Fu, a vegan, soy-based product, and Doggy Peanut Butter, an ice cream that’s suitable to feed both you and your furry companion (Oh Yeah! is very dog-friendly, and the owner’s dog is mascot).

We tried the Guinness ice cream with cocoa and malt, and Chai Tea ice cream blended with fresh ginger. I must say, the Guinness was a revelation: rich, malty, and smooth. Put aside your preconceptions about beer ice cream and just get this. It’s not about the novelty of beer, but rather a surprising depth of flavor. Okay, maybe it is about the beer, but just try it already! The Chai seemed a bit lighter in comparison, and I would have preferred it to be a bit more powerfully spiced, but the addition of fresh ginger perked it up nicely, giving a pleasant and slightly-sharp bite.

One thing that the Oh Yeah! boys are keen on promoting is their ice cream breakfast concept. The store actually opens at 7am, serving espresso drinks and offering to mix granola in your ice cream. I don’t really buy this idea, but it’s definitely a clever way to get people talking about the place. I do think that if they genuinely want to get people in for breakfast, it might help to also carry more conservative breakfast foods so they can do the pitch after getting people in the door. Otherwise, I imagine it would be tricky to create a market for such an indulgence first thing in the morning. Oh Yeah! does carry a few varieties of Enrico’s biscotti, so even if you forgo the 7am ice cream, there’s something available to dip in your espresso. *Update 10/27: They are now carrying muffins, bagels, and a full cereal/granola bar for traditional breakfasting, as well as soups for lunch.

I think Oh Yeah! is a great complement to the always-excellent Dave and Andy’s shop in Oakland, as Pittsburgh is long overdue for more than one place to get delicious ice cream. The Shadyside location should give it a lot of exposure to food-loving foot traffic, as it’s situated near some popular, upscale restaurants (Typhoon, The Red Room, and Casbah) and it’s a very short walk from the Eastside shopping complex, home of Whole Foods. The decor is modern and shiny (we were particularly amused by the restroom door, which is a large two-way mirror), and the mood is organic and Earth-friendly without seeming too crunchy (countertops are recycled from old bowling alleys, and there’s a recycle bin for your plastic ice cream cups). In other words, an excellent fit to the area. I definitely hope they will last through the winter and beyond, as I’m already dreaming of my next concoction…

Gluuteny* - 1923 Murray Avenue, Squirrel Hill
*I’ve just been alerted that the name is spelled GLUUTENY, not GLUTTENY. My apologies!
Hours: Monday CLOSED; Tuesday-Saturday 10:00am - 8:00pm; Sunday 12:00pm - 5:00pm

Gluuteny - dontcha love the name? - is a local gluten- and casein-free bakery opened up just a week or so ago. It’s especially local to me, being just a couple of blocks from my place. Despite the closeness, I didn’t get to visit until yesterday because the handwritten sign said “Sold Out” in thick marker every time I walked by. Who knew, I thought, that there were so many people suffering from celiac disease in Pittsburgh? When I walked in, the friendly girl at the counter explained to me that people had been driving from far and wide to visit the bakery, some even staying at hotels. Although I don’t closely know anyone with celiac, as someone who can’t imagine life without bread and cookies, I would certainly be among those travelling for the promise of being able to enjoy those things again.

Gluuteny uses their own special mix of potato, rice, and tapioca flours for their baked goods. Options range from tender chocolate-chip and cranberry-walnut cookies, to cupcakes, birthday cakes, pound cake, cinnamon-raisin bread, and small loaves of bread. Although they were not yet available, I look forward to trying their muffins and scones.

Since this is my neighborhood, I’m happy to see bakeries of any kind opening up here, and Gluuteny is not just for people with celiac. These are not poor imitations of wheat-based treats - everything we tried (cookies, cupcakes, pound cake) was light, moist, and flavorful, and just as good if not better than its wheat-based counterpart. It’s worth noting that Gluuteny is a small, counter type operation, so there isn’t really anywhere to sit, although since it’s right in the heart of the main business district of Squirrel Hill, one could easily make it a stop on the way to the grocery store, or buy a few cookies to enjoy with your cappuccino at 61C or one of the other nearby coffee shops.

While I probably won’t be going here every day (because, let’s face it, gluten-free doesn’t mean calorie-free), it’s a welcome option for cookies, cupcakes, muffins, and other baked goods, and for me, the added plus of being only a short walk away. People with and without celiac will be very pleasantly surprised - Gluuteny can no doubt allow them to indulge in all the gluten-free gluttony they can manage!

Pittsburgh icons: Tyrannosaurus Rex and Steelers colors of black and gold

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