Month: June 2015


Jun
2015

New Adventure: Between The Eats!

categories: Around Pittsburgh, Between The Eats, Recipes

So we totally have something to celebrate…drumroll, please… I am co-hosting a new cooking show called Between The Eats!! My quiet, recipe sharing, Pittsburgh food website “hobby” has turned into a crazy fun roller coaster and I never want it to stop!

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I am co-hosting Between The Eats with the very talented Chef David Carmine, Executive Chef at Andora Restaurant in Sewickley. After his award-winning journalism career, Chef David decided to switch gears and enter the growing Pittsburgh food scene. With a flair for the unique, his foodie website foodnique.com was born. Great name, right??

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After our paths crossed over Pittsburgh foodie social media, David decided I would be a great co-host. Laughable…I know. He was serious. So in true princess fashion I held my head high, studied my lines, impressed when possible, and tried to maintain a cool, calm , and collective nature. BECAUSE ON THE INSIDE I WAS A CRAZY PERSON!! Thus, a star was born. Lol!

Trailer

About the show…
Between The Eats was created to fill a void in food video content. Creator of Pittsburgh’s food channel www.sgoeet.com and Between The Eats Producer, Bob Steranko saw a need to push more video across Pittsburgh’s growing food scene. His company Reel Mill currently produces online video marketing in Pittsburgh.

Putting a fun, creative twist on everyday recipes, Between The Eats showcases new recipe trends and everything “in between.” Light, fast-paced, and entertaining, the shows co-hosted charm shines through with the the pro chef/home chef dynamic. We are ecstatic about our new partnership with Whole Foods Markets!

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The show is available right now on Between The Eats You Tube channel or visit the website for more info and to get the recipes!
Click the Link below to WATCH EPISODE 1: Rethinking Mexican ! Don’t forget to Subscribe!

Episode 1: Rethinking Mexican

Celebrate with us Friday June 26th 12pm in Downtown Pittsburgh’s Market Square!! Live Launch Open to the Public! Hope to see you there!

Ciao!
Follow Between The Eats on Social Media!
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Twitter
YouTube
Instagram- BetweenTheEatsTV


Jun
2015

Party Time With Athens Mini Fillo Shells!!

categories: Desserts, Fun for Kids, Party Time, Recipes, Sides

A fillo shell is a simple, flaky, bite- sized vessel that is neither savory nor sweet. Fully baked with a perfect crunch, the fillo shells can be absolutely priceless in comparison to working with thin sheets of fillo dough. The tedious process also includes adding butter to the dough sheets- definitely unwanted calories! Mini fillo shells are an easy button time saver without losing quality, crispness or taste!

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My favorite ready made shells are Athens mini fillo shells! With just two or three ingredients, you can make the most amazing party appetizers or desserts! As Athens puts it, “Just fill ’em!” The first time I ever used Athens mini fillo shells I filled them with goat cheese and caramelized onions and popped them in the toaster oven for 10 minutes! Everybody loved them!

Here are a few of my easy and delicious mini fillo shell recipes!

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Chocolate Chip Cannoli

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
1/2 cup ricotta
1/4 cup mascarpone cheese
1 tsp. vanilla
1 tbsp. cinnamon
1 tbsp. sugar
1/4 cup mini or full size chocolate chips (1/2 for filling and 1/2 for topping)

Directions:
Whip all ingredients, except chocolate chips until light and fluffy.
Fold in 1/2 chocolate chips.
Fill shells and top with extra chocolate chips
Enjoy!

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Ham and Goat Cheese

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
Crumbled goat cheese
Your favorite cooked ham, diced
Chopped parsely for garnish

Directions:
Carefully fill shells with ham and goat cheese.
Bake or broil in toaster oven for 7-10 mins. until cheese melts.
Top with chopped parsley.
Enjoy!

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Pulled Pork Taco

Ingredients:
1 package Athens mini fillo shells, contains 15 shells
1/3 cup pulled pork (Slow cook pork shoulder roast all day seasoned with chili powder, cumin, cinnamon, or your favorite taco seasoning. Definitely can be made the day before and refrigerated.)
1 small tomato, chopped
1 tbsp. Mexican cheese blend
cilantro for garnish
sour cream, optional

Directions:
To serve warm, carefully fill shells with all ingredients, except sour cream or cilantro.
Bake or broil in toaster oven 7-10 mins. until cheese is melted.
Top with sour cream and cilantro.
Enjoy!

To serve cold, fill shells with all ingredients.
Enjoy!

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All opinions expressed belong to Parmesan Princess! I seriously love Athens mini fillo shells and would love to share more easy and delicious small bite recipes with you soon!

Ciao!

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Connect with Athens Foods on Facebook for even more mini fillo recipes!


Jun
2015

Umami Flavor Pops Up in Lawrenceville!

categories: Around Pittsburgh, Restaurant Review

As umami as parmesan cheese? Yes, Parmesan fits into the category of the umami taste sensation, which is a savory, robust, and mouthwatering flavor. The distinct and totally necessary umami was named the fifth taste sensation a little over a decade ago on top of sweet, sour, salty, and bitter. Japanese for “yummy” or “good flavor,” Umami is the perfect name for a restaurant. Don’t you think?

Executive chef of the recently closed Tamari in Pittsburgh’s Lawrenceville neighborhood, Roger Li will open his Izakaya, or Japanese Pub called Umami a few blocks away above Round Corner Cantina.

As a sneak peek, Roger held a pop up at neighbor Domenic Branduzzi’s Grapperia. A sampling of small plates, I tasted the Japanese street food dishes that will be served at the new Umami. Since it was negroni week, there was even an umami negroni on the menu!

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The pork gyoza, pot sticker- like dumplings, tasted incredible. A traditional “drinking snack.” Yep, that’s what Li is going for!

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Holy Robatas, Batman!
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Probably my favorite of the night, I tasted every variety of the Robatas, which included chicken thigh, hangar steak, chicken heart, chicken skin, and shrimp!

Chirasi-Sashimi Rice Bowl
For those of us who don’t want to order a la carte sushi, the sashimi rice bowl is a perfect menu option!

Don’t miss Umami’s next Pop Up on the patio at Round Corner Cantina June 22 at 4pm! Umami is scheduled to open its doors this fall!

Enjoy!
Ciao!


Jun
2015

Cherry Goat Cheese Pastry!

categories: 20 Minutes or Less, Breakfast, Desserts, Party Time, Recipes

Sometimes the most simple recipes are the best! Do you glance at a recipe and move on when you see a super long list of weird ingredients not to mention weird kitchen instruments you have never heard of? If I’m trying to find recipe inspiration, I tend to skim to something more basic, a recipe where I can taste the list of ingredients. (And totally tell what ingredients I would swap and change!)

As an appetizer, brunch pastry, or dessert, these cherry goat cheese pastries are simply perfect! I hope you enjoy them as much as we do!

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Cherry Goat Cheese Pastry
Makes 6 servings

Ingredients:

2 sheets frozen puff pastry -1 roll fillo dough- fillo shells already cooked
10 oz. crumbled goat cheese
1 lb. fresh cherries, pitted and quartered mixed with 2 tbsp. sugar and 1 tsp. lemon juice OR 1 21oz. can cherry pie filling
1 large egg yolk
2 tsp. heavy cream
Granulated sugar for sprinkling

Directions:

Preheat oven to 400 degrees.

Pit and quarter your fresh cherries and mix with sugar and lemon juice Set aside until juice thickens.

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Flour work surface and lightly roll out puff pastry to be 1/2″ longer on all sides.

Cut dough into an even number of squares or circles.

Divide the cherry filling and goat cheese evenly and place on half of the shapes.

Cover with another shape. press sides and pinch to close.

Beat egg and heavy cream together and brush to seal and coat top of pastry.

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(If using Fillo dough, keep dough damp so it doesn’t dry up. Fill, cut into rectangles and fold like a present. Brush with egg mixture to keep closed. )

SUPER EASY BUTTON!! (If using Fillo shells, just fill with cherry and goat cheese filling and bake to melt until golden and bubbly.)

Slice 2 slits on the top and sprinkle with sugar.

Place on a baking sheet lined with parchment paper.

Bake for 20-25 mins. until golden brown and puffy.

Don’t burn your mouth! Let cool for 5-10 minutes before serving.

For dessert, I topped my pastry with ice cream, whipped cream, and chocolate syrup!

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Enjoy!
Ciao!