An Ode to Dutch Ovens
t says: An honorable mention for my list of awesome kitchen equipment goes to our Dutch oven. As mentioned in our recipe for short rib ragu, I have a very bizarre attachment to our Dutch oven; his name is Francois.
Francois says, "get in my belly!"
A lot of research went into buying Francois, not because it was warranted, but because I obsess about things. I’ve been using him a lot over the last 6+ months and now feel justified in highly recommending Dutch ovens to anyone who wants super-tender meats. The downside (and the reason why he only achieved an “honorable mention”) is that most recipes that I come across take a few hours to pull off, as I’m usually braising large quantities of meat (for strictly veggies or seafood, smaller vessels are more efficient to use). Thus, our Dutch oven is our go-to cooking vessel on the weekends, so we can make a whole mess of food and eat it throughout the week.
If you fancy purchasing one of these guys soon, then here’s a little primer.
Cafe Spice: It Ain’t No Tiffin/Ekta
t says: A couple of fellow associates at work and I had the opportunity to take a work-related dinner on the boss’s tab. While the nature of the work cannot be discussed here, the nature of the meal can! We originally planned to go to Fogo de Chao, a Brazilian “steakhouse” chain famed for unlimited quantities of delicious meat for a flat price. Having never been (despite being urged by my friends), it sounded like a great [free] adventure! Unfortunately, we had some vegetarians with us (what? I hear Fogo has a great salad bar!), so we had to make a last minute change – one person had suggested Cafe Spice. So off we went to 2nd street …
3/2010, Monday 6pm, Party of 5. The place was nice but empty. It wasn’t particularly fancy, but perhaps it was trying too hard to with the colors and boxes and things. The place had a lot of space – this wasn’t your super-tiny Philly BYO (it also had a bar – duh!). I ordered a 10Cane Mojito which was actually quite delicious – it was the highlight of the evening. Unfortunately, the food I had was only “ok” (I sampled the chicken samosa, ragada patties, and chicken korma). I’m going to spare you the individual descriptions because I really can’t think of anything that stuck out as being exceptionally good or bad. In my mind, it was “meh”. The samosa and korma tasted exactly as I expected these dishes to taste if delivered from an average Indian take-out place. The nan was pretty good – nice and thin with just a bit of charred crisp. The ragada patties were more interesting (as I’ve never had them before), combining patties of potato with sweet tamarind and chickpeas, but the end result was still only “meh”. Maybe my tastebuds for Indian food aren’t refined enough? Personally, I think it’s because I’ve become used to Ekta and Tiffin delivery, both of which use such bright and vivid flavors in their cooking.
In the end, I think that there is definitely better Indian to be had out there, although Cafe Spice is particularly close to Old City, so maybe there is some convenience in that. Of course, Ekta and Tiffin both deliver, so who can beat the convenience of sitting in your own home? Sorry Cafe Spice – I’m only going if friends really want to go … or if it’s free …
An Ode to Microplane Rasp-Style Zesters/Graters
t says: Flabbergasted? Could it be that something as simple as a grater/zester could hold the title as most interesting/important piece of equipment? Well, to be honest, this is our most used piece of equipment in the kitchen. More than pans. More than knives. More than our fire extinguisher (which, for the record, has never been called into duty). But how can that be? It’s because of all the lemons, limes, oranges, and cheese (but mostly cheese)! We just can’t help but finish a lot of our meals (meats and pastas) with a quick grating of parmesan or pecorino cheese – and this includes meals where we simply re-heat a dish or don’t really have to do any prep work for (e.g. kimchi pizza) (which is why it edged out knives in terms of utility).
I realize that a lot of people already know about Microplane graters – but because there is a possibility that there is at least one person who does not, we needed to make sure it got the attention it so rightfully deserves. We got ours through a kitchen gadget of the month club (thanks to g’s tofu-hating sis!). Ever since it arrived in the mail, we’ve all but thrown away our rotary grater (it’s in storage just in case our microplane brakes due to overuse).
But what makes it “interesting”? There’s something about the feel of grating that’s kind of addictive. This wand of perforated metal effortlessly pulls the cheese in as you grate – it’s so smooth and actually seems like it wants to grate for you! And it makes super-thin shavings of cheese that look so pretty on food.
If only this cheese knew the fate that awaits it ...
Are there any drawbacks? I can think of one. Sometimes, I get so “in the zone” that I start grating as fast as I can (it really is a lot of fun). But, when this happens, I become a little more careless. The result? Well, if you thought it’s good at grating cheese … imagine what it does to thumbs … Moral of the story: grate with caution. Microplane makes a safer version of their graters … probably for people like me.
Cochon: Philly’s Best Pancake?
t says: Ok, those are some big words in the title, but we have reason to believe that Cochon might serve the best brunch in the city. Now, we’ve never been to “fancy” brunch eateries, like LaCroix or Fountain Restaurant, but we have been to some pretty good small[er] places that put some nice twists on brunch, like Sabrina’s, Carman’s, Slate, Tinto, Farmicia, Mixto, and Day by Day. Palumbo’s Grill (may it rest in peace) did an awesome brunch – it was cheap and tasty. Carman’s is similarly priced and delicious, with a little more innovation, but good luck getting a seat (and I sometimes wonder about that kitchen’s cleanliness)! Sabrina’s also does a good job, especially the Art Museum location that is far easier to get into – but I haven’t been blown away every time. As you can see, I’m very picky about what I want in a brunchery. I want reservations, friendly service, delicious food, ample servings, and a reasonable price. It seems that as food quality and quantity goes up, it’s harder to find it cheap (e.g. Tinto) or not packed (e.g. Carman’s, Sabrina’s). And, while I don’t think I’ve ever had a bad brunch in Philly, there just hasn’t been a place that did everything right. Palumbo’s was the closest. Cochon is my new frontrunner.
The first best part about Cochon’s brunch is that it is unknown – or at least, that’s what it seems (they’re well-known for dinner – we still have not had a pork dish to rival that pork shoulder special they had when we went – it was insane). Their brunch starts at 11 (and that’s when our reservation was for). We arrived at 10:50. There was no crowd. There was no line. Only one two-seater table had patrons in it (I guess the hostess didn’t have a problem with letting a couple people in early). This alone was a breath of fresh air. We took a walk around the neighborhood to kill some time – it was a beautiful day! They seated us the moment we walked in, and we ordered some tea. The selection wasn’t huge or exotic – there was no “French Breakfast Tea” like at Parc, but for me, any black tea (which I purposely over-steep) is fine for a nice “rustic” breakfast. Maybe other foodies will want more of a selection. As far as a “crowd” – we never really saw one! Even by the time we left, there were still open tables! How weird!
As the menu stared back at me, I was faced with a major conundrum: there was no way that I could taste everything I wanted at this one meal. The egg dishes all sounded fantastic. They had French toast and pancakes (the age-old battle of the breakfast breads). Then they had pizzas (?is it a French pizza? a traditional pizza? no idea!) including one that had brie cheese, caramelized onion, and pear. Then they had what I could only imagine were sandwiches of smoked meats, including ribs, short ribs, etc. It was not fair.
I ended up going for the pancakes – I needed to test their version of a classic (I’m the bad cop, remember?). They came to the table in this round glazed earthenware dish that fit the pancakes just perfectly and were topped with caramelized bananas and walnuts in some sort of syrup. And there was a healthy dollop of cream. They were large and looked fantastic – but nothing looked obviously different than something you might find elsewhere. Then I ate my first bite. Holy … Crap … !! The banana was soft-but-not-mushy and played beautifully with the walnuts. But the heroes of the dish were the pancakes. They had a deep dark color – it was almost like they looked over-cooked, but trust me, they weren’t. They had a nice “crisp-ness” to the outside, followed by the softest, fluffiest interior I have ever seen. And they were super-thick! It was luscious like cake, but floppy like a pancake. Now, I hate the idea of whipping out cameras at restaurants to take pictures of food for the sake of showing everyone else what it looks like – it just feels tacky. It’s clear that I don’t have a problem photographing my own stuff in my own house. But, to be honest, I’d hate it if someone showed up at my workplace and started photographing what I was doing without my expressed permission (wow – they’d be bored out of their mind if they did). Furthermore, I’d be super-weirded out if someone I invited to my dinner party starting photographing my food without asking. But I guess some might feel entitled to do so because the food becomes theirs, as they are paying for it? I don’t know – right or wrong, it just makes me feel awkward. BUT … this one time … I did the unthinkable and asked g for her iPhone. I had to take a picture of the pancakes because no one would believe just how fluffy they are without evidence …
That fork is a normal size fork!
I realize that these pancakes were technically simple – a lot of places can put together banana, walnut, and pancakes. I’m not even a huge fan of banana-walnut things (e.g. I’ll pick blueberry muffins over banana-walnut every time). But these were the best pancakes I’ve ever had. It definitely had less to do with their choice of ingredients and more to do with cookery. If I knew how to make pancakes like that, I’d never eat out for breakfast again … (I’d also open up a pancake shop).
What’d g order? Here she goes …
g says: Apologies that there are no pretty photos of the Eggs Cochon that I ordered… I dug into my plate so quickly, the dish looked a mess and I was halfway through by the time t decided to shoot our meal. Maybe next time I’ll wait for the photo op, but don’t count on it! My dish was an interesting take on eggs benedict – there were 2 poached eggs over a slice of toasted brioche, chunks of roasted suckling pig, and a drizzling of hollandaise sauce, alongside perfectly-spiced home fries. It was incredible, and if there weren’t so many other tempting items on the menu that I am dying to try, I would absolutely order it on every visit! Thank you, Cochon, for another lovely time — our brunch was the perfect start to a lovely Sunday!
t says: The final best part – the entire breakfast, for two people, was under $31. So, for less than the price of one restaurant week meal, both of us ate until completely stuffed. As a matter of fact, I couldn’t finish my entire plate, as much as I wanted to – and I was still a little uncomfortable trying to walk home. Even g had a little leftover (but not enough to bring home).
Conclusion: The lack of a crowd makes me suspicious – was our meal a fluke? This, combined with how many things we still want to try on their menu means only one thing: we will be going back. Forget just “going back” – g and I started staking out rental properties nearby to see if we could live within walking distance (seriously)! The food was ample, the price was right (maybe $2-3 more expensive than Sabrina’s – but they don’t have the “normal” stuff that Sabrina’s has, like “2 eggs any style” … well, they do, but not without including house-made sausage and bacon), and the seating is not super-cramped; I might even consider bringing my parents there! The way we figure it, we have 9 months or so until Philly magazine tells everyone else how great brunch is here (or maybe they already have and no one read it – but remember – you read it here first), and then it’ll be so booked you can’t get in. Although I warn you – g and I have booked a table for every Sunday possible for a ridiculous amount of time into the future … Let us know if you want in.
LATER …
t says: We went back to Cochon today, and I ordered the pancakes. Yep – absolutely as delicious as I remember – and still super-thick! Actually – it was so much that I couldn’t finish it. So I brought some home … and measured it … right before I ate it.
The ruler and pancake are the same exact distance from the camera lens ...
That’s right – it is a bit over an inch tall! And that’s for ONE pancake! They serve you two!
Awesomest First Day of Spring … Ever!
t says: Today was a beautiful day in Philly. We got together with kp and some friends and took advantage of it. It went like this:
– Packed a cooler with ice, eating utensils and plates, and a blanket (in case we needed to sit on grass).
– Left Philadelphia at 10:40ish. Drove to Kennett Square with the sunroof open and windows cracked.
– Arrived at Talula’s Table and purchased assorted goodies, including sandwiches (e.g. filet mignon roast beef, chicken salad, chicken pesto), yogurts, bread, cheese, pastries, and cookies.
– Walked around the cute main drag in Kennett Square – found a few places going out of business (sadness!), but did score some more Vosges chocolate!
– Traveled to Va La vineyard. Did a tasting of 3 reds and a white (one of the reds was bonus!) which included sampling some cheeses and chocolate! As the DD, I had only two sips of each – but they were good!
– We then walked to Va La’s outdoor patio and ate the Talula’s Table food and Va La wine on their picnic table. The girls sat on the sunny side. The guys sat on the shady side. The other Va La patrons who did NOT bring food sat inside and stared at us with longing eyes, green with envy. It was … the … best … lunch …
– Returned to Philadelphia. Napped.
– Woke up, ate more pastries, cookies and bread.
– Watched stuff on hulu. Wrote on the blog.
All in all – it was the awesomest first day of spring … ever!
An Ode to Rice Cookers (and white rice!)
t says: Time for number 2 on the list. Meet “Li’l Red” … our rice cooker.
"I'm sorry Dave, I'm afraid I can't do that ..."
g and I love starch. If we had to go Atkins, we’d be really really grumpy – our meals need pasta, bread, or rice. Of the three, I’d argue that rice is the most versatile. Bread requires effort to make and gets hard quickly. Pastas might be quicker to make than rice, but are seldom served plain. Rice, on the other hand is very simple to make, cannot be overcooked in a rice cooker (unless you put too much water in it), and goes with nearly every meat and veggie. It also tastes wonderful on its own. Actually, one time, when k was over, we made white rice – she was surprised by its flavor and asked if we doctored it with anything. As you might guess, we go with rice quite frequently. And, using a rice cooker, it doesn’t take up valuable space on our stovetop and is foolproof. g also likes that it’s red …
Li’l Red was cheap (<$20) and makes enough rice for 6 servings. Making 2 cups of rice (which inflates to about 4 finished cups of rice) works out well for me and g to have enough rice for 2 meals, each. So critical is a rice cooker for successful rice cookery that I’ve even added this post to our “recipes”. Some tips and tricks:
1) Prepare the rice according to the rice cooker’s instructions. g made it once following rice’s instructions – yea – it was not good.
2) There are actually different kinds of rice out there. We like short grain rices – our favorite is koshihikari short grain rice (we like Tamaki Gold as pictured, but there are other good ones out there). My mom’s favorite, which is also delicious, is Kokuho Rose (it has a pink emblem on the package).
3) Mom sometimes adds other things to white rice to make it more nutritious. For instance, you could use barley, beans, peas, or even brown rice! Brown rice might change the cooking characteristics – I don’t know – I’ve never tried it. If you want to be a purist, add nothing to rice – no seasoning, vanilla, or even oil.
4) If you’re making white rice, you must wash the rice thoroughly before cooking. Basically you need to rinse the rice in water as many times as it takes for the water to run very-nearly-clear. Basically, do it until you think you’re done, and then rinse it three more times. I’ve done it by hand in the included rice pot or using a fine sieve – the latter works faster. No matter what you do, this super-secret step is super-vital.
5) When the rice is done cooking, fluff it with the included paddle and then replace the lid until ready to eat. To “fluff” the rice, drag the paddle across the surface of the rice (kind of like how you would scrape a water ice with one of those wooden spoons) and lift up gently. Keep doing so to get a nice fluffy pile. When fluffing the rice, you want to avoid packing it together (e.g. you don’t want to do what they do with Chinese takeout white rice).
An Ode to [Sharp] Knives
t says: I like kitchen knives. I like sharp kitchen knives. I like cutting tomatoes without squishing them. I like dicing onions without shedding a tear. I like to see how thinly I can slice garlic and lemons … for no apparent reason. It’s an illness – and it’s contagious (more on that later). It’s also number 3 on our list!
I’d be willing to bet that 9 out of every 10 times that g and I cook, we need to cut some food product before cooking it (it’s been a long time since we’ve had frozen dinners or boxed mac-and-cheese). I think that the only courses that commonly evade our knives are desserts (although I recently had to cut bacon for chocolate chip cookies, so there are exceptions). Consequently, I think sharp knives deserve a spot on the list of interesting equipment in our kitchen; we use them a ton and they’re not normal people’s knives …
It all started two and a half years ago, when g and I made our wedding registry. I got her permission to add a knife to the list. There were these really cool looking knives by the manufacturer Shun; the blades had these really fancy wavy patterns. It was like having knife-bling! And it was called a “Santoku” – a Japanese name! That makes it at least 7 times cooler! Well, in the end, no one bought it for us (I was told later that knives are perceived by many as awful gifts, and, in some cultures, even have very negative meanings if given as gifts), but that was a blessing in disguise. Now that we had to afford cutlery on our own, I had to hit the internet and figure out what was good and what was not-as-good (e.g. Santokus are not as useful as you think – no matter how often you see Rachel Ray wielding one – but we do have one). Of course, all of that information is viewed by many as incredibly boring, so I made up a separate shopping-for-knives primer. Long story short – we have a stable of sharp knives that I sharpen regularly (that’s right, knives dull over time!). Here’s one of ’em:
This is my go-to knife: Zoe
But are sharp knives actually important? Well – let’s just say that if I somehow convinced g that sharper is better, then it must be real, ‘cuz she is not fooled easily (e.g. she does not believe that faster cars are better than slower ones, no matter how much I try to convince her). It’s progressed to the point that nowadays, I sometimes feel guilty because I know that every time she picks up a blunt knife (e.g. at our parents’ houses – no offense moms and dads), she’s thinking of her knife, Sammy (yes, they have names – what? is that not “normal”?). As a result – when traveling to our folks’ homes during the holidays, when we anticipate helping with cooking, we bring a knife with us (what? is that not “normal”, either?).
after dinner sneeze 