I was feeling a little bit bad about my poor pasta maker, stored so long in the cupboard. For February’s Gourmet Unbound I decided to make fresh mushroom tortellini. While there certainly were quite a few step (broth, filling, fresh pasta, rolling, cutting, filling, and folding) in the end it only took me about an [...]
Archive for January, 2010
26 Jan
Sang Kee Noodles House
I’ve never been to the Chinatown Sang Kee, but when the new location opened up in University City, I decided to stop by. While the prices are great, there are not many vegetarian options. And by that, I mean, like three. I ordered the classic noodle soup with egg noodles and convinced my server to [...]
21 Jan
Root is Back!
After the holidays, it got impossible to buy Root on the shelves of our local liquor stores. FINALLY that situation has been rectified and Wine and Spirits is back in stock. You can purchase Root at these locations: 2nd Street 12th Street 19th & Chestnut Society Hill 17th & JFK Manayunk Main Street South St [...]
17 Jan
Curried Squash and Sweet Potato Soup
I’m all about soup right now. Maybe because it’s been so cold, or because I can make a pot and eat it all week long. Unfortunately, my CSA extension has finally run out, and so now I’m down to the last vegetables that I’ve saved and ones that I actually have to go to the [...]
11 Jan
Pizzaria Stella
I went into Pizzaria Stella with one thing on my mind. The Tartufo Pizza. Black truffle, fontina, egg, parmesan on a crispy food fired crust. When it arrived, the egg, raw but intact, sat atop the pizza and the waitress deftly broke the yoke, swirling it across the cheese. It was a nice touch, especially [...]
5 Jan
Holiday Rolls #2 – Buttermilk Biscuits with green onions, black pepper, and cornmeal
I know, I’ve been a bad blogger, but I’ve also been in Indiana, where the slow internet connection makes blogging an exercise in futility. But I’m back! I made these easy rolls as an alternative to traditional buttermilk biscuits. Buttermilk, yes, but with the kick of green onion, black pepper, and the texture of cornmeal. [...]
