Light Banana Muffins

An overcast Saturday morning, and a bunch of over-ripe bananas, lead to this yummy batch of cakey light muffins.

Ingredients:

2 cups plain flour
1/2 cup quick cook oatmeal
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

1/2 cup butter, melted
4 ripe bananas, mashed
1/3 cup sugar
1/3 cup brown sugar
1 tsp honey
2 eggs, lightly beaten

Optional Garnish: chocolate jimmies



Directions
1. Preheat oven to 375°.
2. Line a 12 cup muffin tray with muffin cups.
2. Sift the flour, oats, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugars, honey, eggs and melted butter together.
4. Stir the flour mixture into the banana mixture until combined.
5. Divide the batter into the muffin cups - top with garnish if desired.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean.

Easy Grilled Pork Roast

While browsing the local Publix meat department, I found the cutest 1lb pork roast (yes, I said cute).



Since I had the time, I gave it a full days soak in a sweet and savory marinade of whatever I had on hand:

8oz can crushed pineapple
1/2 cup soy sauce
1/4 cup worcestershire
1/8 cup balsamic vinegar
2 teaspoons minced garlic
1 teaspoon red pepper flakes

mix everything together in a ziptop bag and add the roast



Squeeze all the air out of the bag, give it a twist so the entire roast is submerged, and throw it back on the fridge for a few hours.



Light up the grill. Drain and discard marinade, and sear the roast over direct heat on all sides. Move the roast to one side and cook with indirect heat until a meat thermometer reads 160° (around 30 minutes per pound). Let stand for 10 minutes before slicing.

Philadelphia, ps. I love you.

Growing up with a view of the NYC skyline, Manhattan will always be a special place for me, but over the years another city has found a place in my heart - Philadelphia. Like NYC, Philly has great sports, restaurants, museums, art, music, and public transportation, but there's something sweeter about this town. Even in the heart of downtown there are trees and green space, most things are walk-able (as PE would say, "it's just another block"), beautiful architecture, dogs EVEYWHERE and just an overall family friendly vibe.

(yes, yes NYC rules when it comes to fashion, but once you move to South Carolina, you automatically lose the right to speak of fashion)

Anywho, two weeks ago C and I flew up to Philly to visit his bro who just bought an amazing condo downtown. We quickly took him up on the offer to come stay for a few days, catch a Phillies game, and eat our way across town.

While there were many highlights (and memorable meals), this post will focus on one breakfast, one cocktail spot, and one swank dinner.

Our first morning in PHL started with breakfast at Mixto (1141 Pine St)



This cuban and latin american inpired restaurant is located amongst antique shops on an unassuming street. The interior is beautiful dark woods, exposed brick, and the front wall is made entirely of glass doors, which to my delight were wide open when we arrived.





While we sipped on mango bellini's and mimosas, PE pulled out the agenda... literally. (note the patented Sipala-finger-point)



You can check out Mixto's menu online, but a few highlights included Argentinean Steak and Eggs (grilled outside skirt steak with two eggs any style, homefries, and mixed greens, $11.00); Huevos Rancheros (two eggs any style topped with a creole sauce served with refried beans and tortilla chips $8.00); Colombian Breakfast (top round steak served with white rice mixed with red beans, corn meal patty and two eggs any style $9.00).

Now on to one of my favorite meals of the day - late night cocktails. For this we headed to a fairly new spot,The Franklin Mortgage and Investment Company (112 S 18th St)

I can't describe this watering hole any better than they have...

"In the late 1920's, The Franklin Mortgage And Investment Company served as the front for the largest alcohol ring in the country... The Franklin celebrates both the golden age barrooms of the pre-prohibition era, and the skilled bartenders who fled their homes to pursue a noble craft banned and demonized in its country of origin.

We welcome back to our shores the art of a fine mixed drink. The franklin is a place where a stiff drink and a tuneful horn co-mingle, and where bartenders are artists. above all, the Franklin is a beacon for those who feel that a dram of alcohol is not meant as merely a vessel for intoxication, but a sensory experience all its own."



I highly recommend the Southside, centered in photo (gin, fresh lemon juice, mint, and Angostura bitters), but everything is artfully crafted, and from what we ordered, delicious. While the drinks may be a of a different era, don't fear, this isn't a gimmicky room full of girls in flapper dresses.

Last, but not least, dinner at James (824 S. 8th Street)



For a weekend trip, you only have one shot at a "fine dining" restaurant experience. Upon stepping foot inside James, I knew we had chosen correctly. Modern decor, crisp lines, rich earth tones (the female waitstaff even wore sleek warm green dresses), delicate glassware, and candles candles everywhere.

As my photos illustrate, the restaurant is extremely dark. Bad for photography, great for an intimate dinner to talk sports, politics, office politics, life and love.

I started the evening with a glass of bubbles... their Cava Cocktail '88' to be exact (dry sparkling spanish wine, rivesaltes 1988, & peach bitters).



We ordered three starters for the table.



In order of awesomeness...
(1) salt roasted beets, leek-black walnut fonduta, grapefruit & duck crackling. (For me, this was hands down the best of the three... but then again, how can you beat duck cracklins.)
(2) hand cut tagliatelle, duck ragu, shaved chocolate & orange. (Sounds like a strange combo, but it really worked.)
(3) pasta e fagiole. (Disappointing for two reasons... this was really just a play on pasta e fagiole - think chicken broth with mini wontons and white beans - then to make matters worse, someone was heavy handed on the salt.)

For our main plates, we savored (again, in order)...
-grass fed veal loin (This was a special, and I can't remember what it was served with... but it doesn't matter, the veal itself was the star and out of this world)
-wild striped bass, barely warmed heirloom tomatoes & chick peas
-slow roasted poularde, tender spinach, porcini mushrooms & apple scented pan sauce

Dessert -- make your own cheese plate:



Well, there you have it folks. Sorry for the lack of photos. Will hopefully be back north soon and will happily make up for it then :)

PE, thanks again for the hospitality.

Thank You Terra!

First let me say thank you to Chef Mike, Howard, and all the whole crew at Terra. For the second year, they hosted and sponsored our Slow Food Columbia fundraiser. As expected, the food and staff were unbelievable, and the event a complete success.

Of course let's not forget our generous sponsors...

Five Leaves Farm * Little Creek Plantation * Spanish Vines
Anson Mills * All Local Farmers' Market
... and all of our members and friends who came out to support the group. The night was filled with wonderful food, wine, conversation (and some sweet shoes).











Special thanks to Josh of Spanish Vines for the fantastic vino.












Chef pops out the magic door to say a few words.








(EW - can't wait to meet the newest little member of Slow Food Columbia, congrats again!)


Huge thanks to Cerelle, our fearless leader, for all her hard work in pulling this together. Here she is ready to draw the lucky door prize winners. Each walked away with a gift certificate for Terra.


We have a winner!


obligatory portrait for the fam... "Hi Mom!"

Food & Wine Tasting

For my food and wine loving friends in the Columbia area. Join C and I (and the who's who of the Columbia culinary scene, lol) at Terra next month...

Buy tickets here: http://www.brownpapertickets.com/event/76464

Garlicy Crisps

On more than one occassion (including one just a few weeks ago), C and I ordered an appetizer that included housemade crackers. Each time, the "crackers" were thick and doughy, and pretty disappointing.

Before passing judgement, I decided to try and make some at home. I went with a recipe from one of my favorites - Cindy Pawlcyn. While slightly time consuming, I was very happy with the results. Now, if I can do it, why can't they?? hmmmm.

1 1/2 teaspoons active dried yeast
1 teaspoon sugar
1/3 cup warm water
1/3 cup plus 1 teaspoon cold water
2 cups flour, or more as needed
1 tablespoon unsalted butter, cut up
2 teaspoons kosher salt or sea salt
1 egg
seasoning topping of your choice (CP uses sesame seeds, I went for italian dipping oil seasoning)

1. Combine the yeast, sugar, and warm water in the bowl of a stand mixer fitted with the dough hook. Let rest for 8 to 10 minutes, until foamy. Add the 1/3 cup cold water, then add the flour, butter, and salt. Mix to combine on medium speed until smooth and elastic, pulling the dough down off the hook if necessary. If the dough is sticky, add a little more flour.

2. Gather into a ball, place the dough in an oiled bowl, turn to coat lightly, cover, and set aside in a warm place to rise for 1 to 1 1/2 hours, until doubled in size.



3. Preheat the oven to 350°F (175°C).

4. Roll them out as thinly as possible into 6-inch-wide, 3- or 4-inch-long strips. (I used a pasta roller to make paper-thin sheets).



5. Lay the strips of dough on a nonstick baking sheet or a baking sheet lined with parchment paper. Beat the egg and the 1 teaspoon cold water, and brush the crackers with the egg wash. Sprinkle with salt and seasoning, then score the strips of dough to make triangular shapes (they’ll break apart into individual crackers when they bake).

6. Bake for 5 minutes, flip and bake for 2 more minutes or until golden brown.

kitchen helper

C's BLT+

In case there was any question regarding C's ability to make a sandwich...



Bacon
+ Lettuce
+ Tomato
+ Cheese
+ Egg Over Easy
+ Your Weight in Mayo
==============
C's BLT

first tomato from the garden

Kitchen Funnies

How great are these kitchen towels... thanks T!!

pasta with zucchini and tomato

As temperatures heat up, C and I look to lighter dinner dishes -- luckily the veggies of summer are here.

I recently found there is a farm stand on my way home from the gym, and now I'm absolutely addicted. I just love the way you never know what they will have that day, and the challenge of coming up with a meal from whatever looks and smells best.

Here's the latest - pasta with zucchini and tomato.

While you wait for your pasta water come to a boil...

Roughly cut a few tomatoes and put them over medium heat with some olive oil, a few cloves of minced garlic, and some fresh basil and oregano. Here'a what it looks like after it's had some time to break down:



While the tomatoes cook, prepare the zucchini. I used a mandoline slicer and julienned into spaghetti shaped pieces.



Throw in your pasta and cook until al dente. Right before you drain, pull out a cup of pasta water and add to your pan of tomatoes. Add drained pasta and zucchini shreds to the tomatoes and mix over low heat until well combined. Salt/Pepper to taste. Serve with grated Pecorino Romano cheese.

Onion Rings

A less is more approach to onion rings.

Ingredients
Onions
1 cup milk
1 cup flour
1/2 cup corn meal
dash cayenne pepper
dash salt

Before you start prepping the rings, preheat your deep fryer or a pan of oil so that it is hot enough when you are ready to start deep frying... around 375°

Slice onions into 1/4 inch rounds, separating rings. Place in a bowl with milk and let soak for at least 15 minutes.



In another bowl combine remaining ingredients.



A few rings at a time, drop onions into flour mixture. Coat well and drop into hot oil until golden brown. Drain on paper towels.

Serve immediately with your bbq favorites.

Sipala-tini

A local italian restaurant has made a contest to find their a signature martini. Here is my entry.

bringing a little north jersey-italian to south cackalacky...

3 parts red table wine
1 part orange brandy (like Grand Marnier)
splash sweet vermouth
---
shake well with ice; strain into a martini glass.
garnish with orange twist or cherry

Hasselback Potatoes

This dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. I've seen recipes for it in a variety of magazines and cooking blogs, but it always seemed a bit fussy, so it never made it on to my to-do list... but then I thought of you, my loyal readers (hahaha) who might be interested.

Hasselback Potatoes

Scrub the potatoes and dry with a kitchen towel.

Place between two wooden spoons, or something similar...



Cut slits into them from the top down, being careful not to go all the way thru (using the wooden spoons as guides) so that they will fan open like accordions when baked



Traditionally the potato would be peeled, cut to resemble a fan, dotted with butter, baked, and then topped with fine bread crumbs and broiled.

Too boring.

We first drizzled with a garlic-chive-butter, being sure to get some between the layers



then personlized with some additional ingredients...

For me, I shaved slices of jalapeno and inserted between the potato slices, then topped with coarse salt...



For C, everything's better with bacon, so he cooked up a slice, crumbled, and shoved between the layers...



Bake at 400° for about an hour, and voila!

Home hibachi

Once spring hits, C and I turn to the grill to cook just about everything. I'm not sure why it hadn't occurred to us before, but tonight we created our own hibachi flat top grill in the backyard.

All it took was an old half sheet pan (from the Sam's Club restaurant section) heated on the grill...



Once it was hot we threw on our normal quick stir-fry ingredients... marinated beef, scallions, red onion and peppers.

This will certainly be put into our regular dinner rotation.

Filly & Zoe hang at the pub

the four legged girls need nights downtown too

Povitica, where have you been all my life

I came home to find a package from AR/UR on the doorstep... a loaf of English Walnut dessert bread from Strawberry Hill. There's basically a thin sweet dough covered with walnut filling, then rolled and shaped into a loaf.

Although I technically gave up bread for lent, Craig convinced me this was dessert, not bread, so I could have a taste.

Yummy.

Thanks AR/UR!

Hummus x 2

For a friends cocktail party, C and I decided to experiment and make two flavors of hummus. The first turned out to be a beautiful spring green Spinach and Feta Hummus.

Spinach and Feta Hummus
1 can chickpeas (15 oz), drained and rinsed
1 cup fresh spinach
3 oz crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon cups red pepper flakes

In a blender or food processor combine chickpeas, olive oil, tahini, garlic and lemon juice...blend well. Add spinach, cheese, and red pepper flakes and whiz again until smooth.

* * * * * * * * *

For hummus #2, we used a few of the jalepeno's we had in freezer from the garden last year.




Roasted Jalapeno Hummus
1 can chickpeas (15 oz), drained and rinsed
roasted red jalapenos (we used four small ones)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon salt

Put all ingredients in the blender or food processor, blend until smooth.



and for a glimpse into the kitchen when we experiment...

Pizza Pizza

Making pizza at home isn't especially difficult, it just takes a some advanced thought. To make a few pies on Sunday, you'll need to start the day before

SATURDAY AFTERNOON, start the dough

Sprinkle 1/4 teaspoon dry yeast over 1 1/4 cups water and a pinch of sugar. Let stand until creamy. If the yeast doesn't become active, throw away and start again with fresh yeast.

In the meantime, in the bowl of your food processor, mix 4 cups flour ("OO" flour if you can find it, otherwise all-purpose is fine) and 2 teaspoons salt. Drizzle in 2 Tablespoons olive oil and yeast mixture.



Run mixer until the dough comes together.



Turn out onto a lightly floured board and knead until dough is silky.



Roll dough into a ball, transfer to an oiled bowl, cover with plastic wrap and throw in the fridge overnight.

SUNDAY

Punch dough down, re-cover and put back in the fridge for 4 to 24 hours.

A FEW HOURS BEFORE YOU WANT TO CHOW

Take dough out of the fridge, divide into 4 pieces and roll into balls. Loosely cover with a damp dishtowel and allow to rise for about two hours.

Crank your oven or grill (400-450° or so)

While it heats, assemble the pizza on pizza pan with the toppings of your choice. Bake until cheese is melted and the dough is crisp and brown on the bottom.

C's choice... pepperoni and sausage


J's choice... veggie veggie (pepper, onion, mushroom)

Rosso Trattoria Italia

I'm happy to report the wait it finally over, Rosso Trattoria Italia is open!

C and I were lucky enough to get one of the soft opening reservations on Saturday night to get a sneak peek. The interior plays off the name Rosso, meaning red in Italian.

this photo courtesy of Rosso


Our table was close to the bar, separated only by the two large bistro-height communal tables (which I am guessing will be used for walk-in traffic).

Aside from the usual bar staples, they also feature almost the full line of Luxardo Italian spirits... from your basic sambuca and amaretto, to lesser the known herb appertif amaro abano.





Since I'm not sure if the menu is final, I will hold a full review until our next trip, but it's shaping up to be, what I would call, upscale-rustic.

* excuse the photo quality - I have a rule against ruining mood lighting with flashbulbs.

antipasto platter


the remnants of the antipasto, and the roasted half chicken


While we did notice a few kinks in service, nothing worth noting here... we're chalking it up to it being opening weekend.

Truely a great addition to the Columbia restaurant scene. We will be back, soon!

Rosso Trattoria Italia
Trenholm Plaza
4840 Forest Drive
Columbia, SC 29206
Phone: 803.787.3949

Apple Pancakes

When it comes to pancakes, I don't think you can beat Bisquick... but when you need a little variety, cinnamon-apple Bisquick pancakes certainly do the trick.



Start by coring, and then coarsly grating, one apple (I don't bother to peel). Sprinkle with cinnamon, a dash of clove and a few drops of vanilla. Set aside while you prepare the pancake batter.



Pancake Batter
2 Cups Bisquick Mix
1 3/4 Cups Milk
2 Eggs

Once well combined, add apple mixture and stir well. Griddle to your liking.

Happy Holidays

Yes, yes, I know it's been over a month since I've posted. I don't know where the time goes! Thanksgiving hits and then it's just a blur of turkeys, hams, wrapping paper, online shopping, late night cookie baking, lugging home cases from the liquor store, more online shopping... but I digress. I hope you all had a wonderful (insert your holiday of choice here) and safe new years eve fun.

This year for xmas we packed up the car and headed south to hang with family in Florida.


UR's florida fireplace... is there anything he can't build? (and yes, there were five puppies waiting for Santa)

One of the many foodie highlights was AR/UR's pork...





maybe if we're nice, they'll share the recipe (hint, hint)


not a bad xmas morning view, eh?


and what's a holiday without a little cornhole?

Thanks M&D for building the boards - can't wait for a rematch.

Get Cookin' Columbia

Last week LC and I took a great class at Let's Cook Culinary downtown. This was a hands-on class which gave us an opportunity to create seven Holiday Appetizers - six savory and one sweet. For those who have never taken a class there, I highly recommend it. Chef John Militello offers both hands-on, as well as just watch-learn-taste classes, and the best part is it's BYOB!

the class in action


My two favorites of the night were the lobster spring rolls and the miniature brie en croute.

Lobster Spring Rolls

ready to be fried


1 cup pre-cooked lobster
1/2 cup shredded carrot
1/2 cup shredded cabbage
1/4 cup diced onion
1 tsp mustard
1 tsp vinegar
1 tsp sugar
1 tsp dill
1 tsp garlic
pre-made spring roll wrappers



Pre-cook carrot, cabbage and onion on the stove with a little water. Add vinegar and sugar, stir well, drain and chill. Add lobster and mix well. Assemble spring rolls by wetting edges of wrapper with water, spoon mixture onto one side, and roll by folding in edges and then rolling front to back. Fry in 350° oil.

LC whips up spring rolls like a pro...


My other favorite ... Miniature Brie En Croute

(not a very good picture, but simply delicious!)


1 medium size brie cut into small-ish bite size cubes
1 package frozen puff pastry (defrosted)
jam of your choice (I prefer apricot)
1/2 red onion, diced

egg wash: whisk 1 egg yoke & 1 Tbsp milk
topping: sesame seeds

Spray baking pan with non-stick spray. Roll out puff pastry and cut into 12 or 16 squares. Place a small amount of jam on each square and top with red onion and one piece of cheese. Carefully wrap pastry around filling and shape/seal with your fingers. Place on baking sheet. Brush each portion with egg wash and sprinkle with sesame seeds. Bake at 400° until golden brown.

Let's Cook Culinary
1305 Assembly Street
Columbia, SC
803.250.2569
www.LetsCookCulinary.com

Go Goat

For those in Columbia who haven't already, I strongly suggest you check out the All-Local Farmers' Market held from 8am to 12pm every 2nd Saturday at Gervais & Vine, and every 4th Saturday at Rosewood Market. A few of our favorite vendors who often attend include: Five Leaves Farm, Caw Caw Creek Pastured Pork, Wil-Moore Farms, Anson Mills and Heather's Artisan Bakery.

Not only can you get a mean breakfast plate and coffee for $4 before you shop, but you can also pick up the freshest seasonal produce and meat in town. On our last trip to the market we picked up a few cuts of goat from Wil-Moore Farms. Tonight we broke out the ribs and decided to go simple and bbq.



The first step was to cut the rack into two rib sections, cover in bbq sauce, and pop into a 350° oven for about an hour and a half.



Step two consisted of C finishing off the ribs on the grill and smothering in more sauce.

Sushi 101

As my mom is quick to remind me, there was a time as I child when I wouldn't even eat peppers. Well, I'm happy to say that phase was brief, and here I am today making attempting to make sushi.



The beginner class started with hot saki and basic instruction, and ended with each of us making two rolls of our own.



Here's the second of my two... a spicy vegetarian roll

Outside: rice with togarashi and sesame seeds
Inside: sriracha, asparagus, red pepper, green onion, and mushrooms





SakiTumi
807 Gervais Street
Columbia, SC 29201

Quack Madame (aka best appetizer of the year)

It's official.


(my apologies for the pic, taken with my cellphone)

Hands down the best appetizer in Columbia for 2008 goes to Terra for their new Quack Madame. A play on the traditional French "croque madame," which is basically a grilled ham and cheese sandwich topped with a slice of cheese and an egg, Chef takes it to the next level by using Duck Confit, Caramelized Onion, Toasted Brioche, Fried Quail Egg, and Arugula Salad.

C ordered it, and I think he was a step away from cancelling his steak frites and just ordering up three more Quacks.

Heavenly.

Ode to Philadelphia

(Cheesesteaks, what else?)

In the southeast, college football is king - but in our house, baseball rules!

In honor of our Phillies, currently battling the Rays in the World Series, and for a little good juju for the game tonight, we made from-scratch cheesesteaks.

Step 1: Risk life and limb, and shave your own top round roast with your vintage 70's Slice Crafter (thanks M&D for passing this down to me)





Step 2: Heat a bit of oil in a pan you don't particularly care for, throw in some sliced onion and soften slightly, then throw in your serving of shaved steak...



Step 3: Chop Chop Chop, throw on a slice or two of cheese, Chop Chop Chop



Step 4: Load into a sturdy roll, find a sunny window, and enjoy!

Slow Food fund raiser a success!

Thanks to all of those who attended the Slow Food Columbia fund raising dinner at Terra.

A few of my pics from a grand night...

I broke the blog

Yes, you read correctly, I broke the blog (don't you hate it when you break the internet?).

Long story, but lots of the pics will be down for a few days.

Sorry, be back soon!

Ode To Summer (Pasta)

In our last box from Five Leaves Farm we received beautiful yellow summer squash. Our first thought was C's mom, and her yummy spaghetti with squash. We started with that and ran with it.



Ode to Summer Pasta

Click Here for Printable Version

1 pound pasta (we used thin spaghetti, but I'm sure it would work with anything)
2 cups yellow summer squash, cut into thin half rounds
12 cherry tomatoes, tops cut off and halved/quartered depending on size
4 cloves garlic, minced
1/4 cup white wine
1/4 cup chicken broth (or some chicken bullion)
10 basil leaves, roughly cut or ripped
salt & pepper to taste
optional: 1 tsp fresh oregano, 1/4 tsp red pepper flakes, grated romano cheese

Heat a large pot of salted water for cooking the spaghetti while you prep the veggie mixture.

Once boiling, add the spaghetti to the water and start the sauce.

Coat large pan with olive oil and put over medium-high heat. Once hot, stir fry squash until soft. Add tomatoes, garlic, white, broth, salt/pepper and cook until tomatoes soften.

Drain pasta and add to squash mixture along with fresh basil (and any of the optional ingredients). Toss to coat.

SC Foodies - Save the Date!

Have a delicious dinner at the amazing Terra Restaurant and help support local farmers!

Kristen and Ben DuBard (owners and operators of Five Leaves Farm in Blythewood, SC) have been invited as delegates to the world food event, Terra Madre which takes place in Turin, Italy each October.



To help send the DuBards to Terra Madre to represent South Carolina, Slow Foods Columbia (a local non-profit) will be throwing a multi-course dinner featuring local ingredients at Terra Restaurant.

Please help us support two wonderful people and dedicated local farmers!