Pasta Onion Spinach Saute

I was inspired by smitten kitchen for this one, but I totally went my own direction.  I didn't even think it would be blog worthy until I got to this part:

Ingredients:

1 C rotini pasta

2 T olive oil

3 cloves garlic, chopped

1/4 yellow onion, diced

1/2 C spinach

ground black peppercorns, to taste

grated gruyere or other cheese or choice, to taste

First, boil water plus 1 T olive oil.  Once boiling, add pasta.  Heat small saute pan.  Then add 1 T olive oil.  Add the chopped onion.  Saute 2-3 minutes.  Then add the garlic.  When the pasta has been boiling for about 7 minutes, places the spinach on top of the onion and garlic mixture.  Stir so the spinach slightly wilts.  Add fresh black peppercorn.

Drain the pasta.  Place in a bowl.  Pour the saute mixture on top of the pasta.  It looks like the picture above.  Then, grate your gruyere.

           Add the cheese on top of the deliciousness.            

     

                                                        
Finally, stir it up and enjoy.

Sweet Salmon Cavacappi

Ingredients: Salmon, 2 Serrano Peppers, 8 green olives, 2 Nectarines, 1 Tbsp. Cherry Pop, Half a Can of Coconut Milk, 3 Tsp. Goya Recaito, Quick Pour Light Cream, 1 Tsp. Sesame Oil, 2 Tsp. Old Bay Seasoning, 1 Tsp. Celery Seeds, Pepper (to taste), 2 Tsp. Garlic Salt, Chili Powder (to taste), Sugar (to taste) and Basil (to taste).

 

(Cream Sauce)

1. Mix Serrano Peppers, Olives, Light Cream, Recaito, Coconut Milk, Old Bay, Sesame Oil, and Nectarine Juice {blend of fresh nectarines, cherry pop soda, and simple syrup} into food processor and blend.

2. Add Celery Seed, Basil and Garlic Salt to sauce.

3. Put in bowl and let sit.

 

(Pasta)

1. Cook a cup of Cavacappi pasta.

2. Mix pasta with Cream Sauce in a pan on low heat. (stir repeatedly)

 

(Salmon)

1. Season Salmon with Chili Powder, Sugar and Pepper.

2. Place in oven on 350 for 5-10 minutes.

 

(Entire Dish)

1. Scoop out pasta onto bowl, leaving a small amount of cream sauce in pan on low heat.

2. Place cooked Salmon on top of pasta and drizzle with remaining Cream Sauce.

3. Enjoy.

Culinary Pairing: Mexican

(Sweet Corn Salad, Zesty Fish Tacos and Spanish Rice)

Ingredients (Sweet Corn Salad): Frozen bag of corn, half Red pepper, ¾ large yellow onion, 1 mango, half to 1 cup of fresh cilantro, Tblsp. of Fresh Dill, half stick of butter, 2 Tsp. Red Pepper Flakes, Tsp. Garlic Salt.

 

1. Finely chop dill and cilantro.

2. Melt butter with chopped dill and cilantro in serving cup.

3. Chop red pepper and mango into cubes.

4. Add all ingredients into a saucepan at medium heat.

Ingredients (Zesty Fish Tacos): Filet of Flounder cut into bite size pieces, ½ tsp Fajita Seasoning, ¼ Jalapeno diced, ¼ large Yellow Onion diced.

1. Add all ingredients in a bowl and let marinate for one hour.

2. Add in sauce pan and heat until fish is properly cooked.

Garnish w/ Cooked Goya Spanish Rice; Flour Tortillas, Sour Cream, Red Cabbage, Guacomole, Mexican Blend Cheese.

1. Take Tortilla out and layer it with Spanish rice.

2. Add Cheese next.

3. Then Fish.

4. Then Red Cabbage.

5. Then Guacomole and Sour Cream.

6. Enjoy with Corn Salad as a side dish.

Spicy Coconut Whiskey Soup

Ingredients: 4 Serrano peppers, 1 yellow onion, 1 celery stalk, 1 can coconut milk, 1 Tbsp. Goya Recaito, 1 Tbsp. chili garlic sauce, 1 Tbsp. butter, 1 shot of whiskey, 1 egg, 12 slices of kielbasa, two slices of provolone, pepper, salt, thyme, garlic powder, chili flakes, sugar (to taste) and chili powder.

 

 

1. Add vegetables to pot with butter at medium heat.

2. Add shot of whiskey, heat for 5 minutes.

3. In a side bowl, mix coconut milk, egg, chili garlic paste, recaito, pepper and garlic powder.

4. Add kielbasa to vegetables in pot, let heat for 5 minutes.

5. Add coconut milk mixture to vegetables and kielbasa.

6. Add thyme, chili flakes, chili powder, sugar and provolone to pot and cook for 10 minutes.

7. Enjoy.

Restaurant Review: Tria (18th and Sansom Location)

First Impressions:
Wow was this place packed for a Sunday night at 7!  Here's why: Sunday School at Tria is probably one of the best tasting high value meals in town.  As for looks, it's dimly lit, like you (or at least I) would expect from a wine cafe, and this location felt a little small.  Rumor has it that the one on Spruce has more space.  I have to confess that I initially avoided this place like the plague because I just think wine cafes are stuffy and pretentious.  But Tria totally doesn't feel that way at all.

Beverages:
I had the Sunday School featured wine. I don't remember the name, but here's my best take at describing it without being a connoisseur: It was a smoky red and reminded me a little of a cozy fireplace. Although off-putting initially (who snuggles up to a fire in the living room and wants to lick it?), it was very warming.  I can't think of any fancy words to use and that's okay.  According to Tria's wine director, one of the goals of the wine cafe and particularly its Sunday School is to teach people about little-known wines (and beers and cheeses) to show people that they can enjoy new things. I learned my lesson well.  Anyway, I am sure you could go and ask for the red wine that tastes like a chimney, and they will know what you are talking about.

Food:
I kept it simple. First I had roasted figs, which were stuffed with bleu cheese and rested on a bed of warm prosciutto.  Who knew a fig appetizer could be so fantastic? Then I had a beet and goat cheese salad on top of arugula. There were almonds sprinkled around.  It's hard to do this wrong, but what I really liked about the salad is that the beets weren't cut into tiny pieces.  I love beets and am glad they weren't stingy with them.  Nor were they stingy with the goat cheese.  Next time I am going to get a sandwich, like the three cheese and tomato panino.  And I will definitely try dessert next time, too.     

Service:
Very good.  I have a theory that Tria goes for their staff to have a certain look to them.  There's an indie-frenchie-hipster thing happening.

Food mmmm
Service mmmm
Decor mmm
Je ne sais quoi mmm
Overall mmmm

http://www.triacafe.com 

18th and Sansom
Philadelphia, PA 19103

About the ratings:
mmmmm would eat there again tomorrow
mmmm looking forward to eating there again
mmm not in a hurry to eat there again
mm likely not going to eat there again
m would try my best never to eat there again. ever.
I reserve the right to grade on a curve for the overall score, despite the average.

Recipe: The Cupboard's Almost Bare but at Least I Went to Trader Joe's Two Weeks Ago Potsticker Salad

You Need:
Olive Oil
1 shallot, diced
2 cloves of garlic, chopped
1/2 a green pepper, chopped
1/4 lb portabella mushrooms, chopped
1/4 bag of spinach from Maxx's produce
1 T Trader Ming's gyoza dipping sauce, diluted with a little bit of water
7 frozen pork potstickers from Trader Joes (an entire bag has about 21 potstickers in it)
3 T water

First phase: The veggies.  Heat up the skillet.  While it's heating, chop the shallot.  Add oil to the skillet (1-2 T). Add the shallot.  Chop the garlic and add the garlic.  While those saute, chop the green pepper and then add it to the skillet.  Chop the mushrooms. Add those to the skillet.  Once the vegetables are the texture you like, remove them from the skillet and set aside.

Second phase: The potstickers.  Heat up more oil in the skillet (2 T).  Then add 7 potstickers and heat on medium for 1 minute, turning the potstickers.  Next, add 3 T water to the skillet.  Turn the skillet to low, cover and simmer for 4 minutes.

Third phase: The "salad." While the potstickers cook in the skillet, put the spinach in a salad bowl.  Take  a small cup and stir together the T gyoza dipping sauce and the T water.  Once the potstickers are done, take about 1/2 C of the vegetables and put them back in the skillet for a few seconds, long enough to make warm again.  Then, pour the potstickers and veggies on top of the bed of spinach.  Drizzle the diluted sauce on top as a dressing.

Enjoy!

There's no photo because I just finished eating it.

***Update***I just made this for dinner again, and added plum sauce, diced shallots, chopped carrots, and apple cider vinegar to the salad dressing.  I added fresh basil to the salad.

Here's the picture of what happened:

 

Coffee Talk: Good Karma Cafe

Every time I go into Good Karma Cafe on 22nd near Pine, I am blown away by the most excellent music they have playing.  I love it, and even though I go in to get a jolt of java, my heart rate goes down to relax mode immediately.  The coffee is good, as is the everything bagel (toasted with cream cheese please), but the best part for me is the music.  The songs they play sound like old friends.  It's nice.  What I am not sure about, though, is the potential for this cafe to be a spot to get some real work done.  The tables are scrunched together, and if you are someone who likes your own space, maybe this isn't it for you.  However, if scrunched together is your thing, then go in, relax, make a few new friends and have a cup of coffee.  If you have been there and know of a secret room that I am overlooking, fill me in.   

http://www.thegoodkarmacafe.com/