Tuesday, July 31, 2007

Food Stuff Consuption And Miscellany

Monday, July 30, 2007

1 mocha coffee (16 fl. oz.)
1 hash brown (net wt. 2.5 oz.)
1 16 oz. can of malt liquor (brown bagged)
1 sm bag of nacho cheese flavored tortilla chips (net wt. 7/8 oz.)
1 bottle of Negra Modelo (12 fl. oz.)
1 bottle of Yeungling Black/Tan beer (12 fl. oz.) same location
1 sm bag of hot crunchy cheetos (net wt. 7/8 oz.)
1 sm bag of whole grain pretzels (net wt. 1.25 oz.)
1 sm bag of pork rinds (net wt. 1/2 oz.)
1 sm bag of nacho cheese flavored tortilla chips (net wt. 7/8 oz.)
sm mug of black coffee
2 pints of lager (*)
1 can of coke (12 fl. oz.)
1 meatball/provolone cheese on longroll sandwich
sm ramekin of cole slaw
sm ramekin of hot peppers
sm ramekin of sweet peppers
2 pints of lager (same location)
bottle of lager (diff. location)
slightly more than a pack of cigarettes

(*) additional pint of lager

Photos & Food Recipes:

2fer Tues:

Watermelon Mint Gazpacho

Makes 4 to 6 servings, about 1 1/2 cups each


*1 1/2 to 2 quarts watermelon chunks (1/2 seedless melon)
*2 to 3 cups honeydew (1/2 melon, seeded)
*2 cucumbers, peeled, seeded, divided use
*1 shallot, peeled
*1 jalapeno pepper, seeded and diced, or to taste
*1/2 cup chopped fresh mint
*1/2 cup cilantro chiffonade (shreds), divided use
*1 cup sparkling water (such as San Pellegrino)
*8 ounces lump crab meat
*Juice of 1/2 lemon
*1 tablespoon virgin olive oil
*Salt and white pepper

1. To a blender or food processor, in batches as needed, add 3/4 of the watermelon, the honeydew, 11/2 cucumbers, the shallot, jalapeno, mint, and half of the cilantro. Blend at medium speed while slowly adding the sparkling water. For a smooth puree, a blender works best. (If you want some texture, blend in quick pulses to avoid overmixing.)

2. When all is blended and combined in a serving bowl or pitcher, season with salt and white pepper. Refrigerate.

3. For the crab salad, pick over the crab meat for bits of shell. Cut the remaining watermelon and half cucumber in small dice and add to the crab. Drizzle with the lemon juice and oil. Add salt and pepper to taste. Mix gently.

4. To serve, ladle the soup into chilled bowls. Place about 2 ounces of crab salad in the center. The soup can be held for up to 3 days, covered and refrigerated.

- From chef Brenton Wallace, Loie Brasserie, Philadelphia

Per serving: 146 calories, 10 grams protein, 22 grams carbohydrates, 16 grams sugar, 3 grams fat, 34 milligrams cholesterol, 145 milligrams sodium, 2 grams dietary fiber.


Soba Carbonara with Edamame, Bacon and Bay Scallops

Makes 4 servings


*12 ounces Japanese soba noodles
*1/4 cup shelled edamame (fresh soy beans)
*2 cups Carbonara Sauce (see recipe below)
*1/4 pound smoked bacon, diced small, rendered crisp and drained (or precooked)
*1/4 cup grated Parmesan cheese
*Chopped chives
*Truffle oil
*1 cup dashi-soy sauce (see Note)
*1/2 pound dry bay scallops

1. Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.

2. Prepare the Carbonara Sauce. Add bacon and chives.

3. On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.

4. Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.

5. Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.

6. Serve at once warm, at room temperature or chilled.

- From chef de cuisine Gerald Drummond, Morimoto, Philadelphia

For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add 1/4 cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.

Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 11/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.

Per serving (with Carbonara Sauce): 858 calories, 39 grams protein, 77 grams carbohydrates, 3 grams sugar, 44 grams fat, 284 milligrams cholesterol, 3,400 milligrams sodium, 4 grams dietary fiber.


Watermelon with Feta


*2 pieces peeled watermelon cut in rectangular pieces
*3 oz. Dodoni Greek Feta
*1 tbs. Ladolemono
*2 tsp. Extra Virgin Olive Oil

Method of Preparation:

Peel and cut watermelon into rectangular shaped pieces and place in center of serving plate. Top watermelon with Dodoni Feta and herbs, drizzle with ladolemono and olive oil and serve.


Fresh micro herbs such as mint leaves, chive blossoms, thyme flowering, lemon thyme leaves, and Greek oregano leaves.

from Chef Jose Andres

recipes via Philadelphia Inquirer (7/19/07) and Key to Philadelphia (7/30-8/12/07)

1 comment:

Allina said...
This comment has been removed by a blog administrator.