Parmesan Princess Pittsburgh – Page 2

Tag: Parmesan Princess Pittsburgh

24
Apr
2015

Join A CSA! Make A Primavera!

categories: 20 Minutes or Less, Around Pittsburgh, Cook With Me! Live at the Public Market, Dinner, Healthy Living, Homemade Italian, Recipes

Thinking produce? Us, too! We cannot wait for fresh, local vegetables! Have you ever thought of subscribing to a CSA (Community Supported Agriculture) program? Although the name suggests you need to roll up your sleeves and help farm along with others, the exact opposite is true… You pick up your box. Done.

Many farms near Pittsburgh offer CSA programs that include produce, eggs, cheese, and even meat. A farmer who is part of the Pittsburgh Public Market family, Elliott Lengel of Lengel Brothers Farm, offers the community a fabulous CSA program out of Mercer, PA.

The Lengel Brothers Farm CSA program runs August through November, pick up locations include the Public Market in the Strip, and they offer a discount for members starting now! The program runs 14 weeks and the pricing is $120 for a quarter share, $200 for a half share, and $350 for a full share. Members can pick your own items for you basket or get what you get! Elliott also bakes homemade breads and offers jams and many other condiments at a discount for members!

Pasta Primavera is one of my favorite, quick and easy healthy dishes! Originating from LeCirque in New York City, Pasta Primavera was discovered by accident when Mr. Maccioni and his family were asked to prepare dinner for a food tour in Canada. Mr. Maccioni was forced to do a vegetable fridge raid and tossed it with pasta and fresh grated parmesan cheese. When the guests asked what he called the dish he responded, “Pasta Primavera!” The dish is not on the menu at Le Cirque these days, but the dish is made table side for those who ask.

Pasta Primavera

Ingredients:

2 tbsp. basil olive oil …The Olive Tap

3 cloves of garlic, chopped

1 small onion, chopped…Produce from Lengel Brothers Farm Market

1 zucchini, chopped 1/2 inch

1 cup snap peas, chopped

1 cup mushrooms, sliced

1 pint cherry tomatoes

2 cups fresh grated Parmesan Reggiano cheese…Pennsylvania Macaroni Co.

2 tbsp. fresh basil, chopped

1 lb. dry or fresh pasta

salt/pepper to taste

extra fresh grated parmesan cheese

Directions:

Heat olive oil in a large, deep frying pan.

Add garlic and cook until golden and softened.

Add vegetables according to cooking time. Longest first.

Add onion, zucchini, mushrooms, snap peas and cook until tender not mushy.

Meanwhile, throw in 1 lb. pasta and cook until al dente.

Drain well and toss with vegetables in the pan.

Add parmesan cheese and coat.

If too dry add a lithe bit more olive oil or a 1/2 cup chicken stock..

Throw in salt/pepper and basil.

Enjoy!
Ciao!

For more information on Pittsburgh CSA programs Click Here!

06
Mar
2015

Farm To Table Ticket Giveaway! Plus, A Vegan Mexican Beer Chili Recipe!

categories: Around Pittsburgh, Recipes

Pittsburgh’s 9th Annual Farm to Table Conference is right around the corner. This year it is being held on March 27th and 28th at the David Lawrence Convention Center. The two day event will feature speakers, demos, local farmers, kids activities, and a taste of local food!

Spend your Friday Happy Hour at the Friday Night Tasting! Stop in for Breakfast Saturday! There are many ticketing options to meet your needs!

Get your tickets here!

Enter the ticket giveaway HERE!!

a Rafflecopter giveaway

This year’s theme is “Cook At Home,” the first step in your family’s health and wellness journey!

Here is an easy and delicious recipe I prepared at Farm to Table Pittsburgh’s For The Love Of Pittsburgh event in February!

Vegan Mexican Beer Chili
(serves 6-8)

Ingredients:
2 tbsp. Olive Oil
3 cloves garlic, finely chopped
2 medium onions, chopped
1 12oz. bottle of your favorite Mexican beer or something lime, jalapeño, chipotle flavored
2 bell peppers, chopped
2 jars Clarion Farm Organics jar tomatoes- 1 32 oz.can of diced or crushed tomatoes
1 16oz. bag black beans, cleaned and soaked until plump, or 2-15 oz. cans of you favorite beans, rinsed.
1/3 cup chili powder
2 tbsp. cayenne pepper
1 tbsp. cumin
3 squeezes of Sriracha
Salt/pepper to taste

Directions:

Warm olive oil in a large, deep pan.
Add garlic and cook until golden.
Add onion, bell pepper, and beer.
Cook until vegetables soften, but are still crisp.
Add tomatoes and seasonings.
Cook 15-20 more minutes until bubbly.
Add beans and heat through.

Top with scallions, diced onions, a scoop of fresh guacamole, and/or your favorite Mexican toppings!

Ciao!

Farm to Table Pittsburgh will email the tickets to the winner directly! Thank you for entering and supporting Farm to Table, Cook At Home, and Shop Local, Pittsburgh!!

02
Mar
2015

Keith Fuller’s Root 174 !

categories: Around Pittsburgh, Restaurant Review

I met Keith Fuller the day he cooked in the Ikea demo kitchen at Farm to Table‘s For The Love of Pittsburgh event held at the Pittsburgh Public Market. He prepared homemade ricotta and made a ricotta gnocchi pork belly carbonara- you know, No Big Deal.
I made chili…

I met Keith, watched him cook, and knew I had to visit his restaurant…

Located in the center of Regent Square, Root 174 is a small, intimate, dimly lit restaurant. The best seats in the house are the cozy booths located at either window that look onto South Braddock Ave. We had a girls’ night party of three with an early 6 o’clock reservation on a Wednesday evening. There was one other table dining. By 8 o’clock, the restaurant was packed. I would suggest making a reservation!

Let’s start with a beverage.
Root 174’s cocktail list is as interesting as the dinner menu. House made bitters, citrus infusions, gin, whiskey, bourbon, and vodka creations with interesting names….Not in the mood, I was able to find a nice Pinot Noir.

The starters looked way too good to pass up. We chose the mussels, the brussels sprouts, and the wings!

Mussels in a chipotle tomato broth with cherry tomatoes, kale, and frites. ($12) Cooked to perfection and so flavorful. I always order the mussels (we have some greats in Pittsburgh) and these were fabulous.

Crisp Brussels Sprouts ($7) in a bacon black pepper glaze. The sweet, salty glaze paired nicely with the crisp edges of the sprouts.

Coffee Confit Chicken Wings ($9) served with a vanilla bourbon creme and dried banana. Deliciously different.

Like the starters, the three of us ordered three entrees.

Pork Belly Carbonara ($20) We had seen Keith cook this dish live at the Farm to Table event! Exceptional flavors.

Orecchiette ($21) Cauliflower, sage, hen of the woods. What a beautiful dish!

Chorizo stuffed chicken leg. ($20) My pick, was so delicious I forgot about trying the other entrées. Bad food blogger. I know. It only means there must be a next time!

Root 174’s chef Keith Fuller has been named “one of the best chefs in America you never heard of” – braiser.com
And now you have!!
Travel to Regent Square! Visit Root 174!

Enjoy!
Ciao!

Root 174
1113 south Braddock Ave.
Pittsburgh, PA 15218
412-243-4348
Closed Sunday -Monday

31
Dec
2014

EggNog French Toast! Happy New Year! Salute!

categories: Breakfast, Recipes

I am not an EggNog fan. EggNog as a beverage, that is. We buy it and everyone has a must-have glass/shot WITH or without an alcoholic additive and then, there are tons of thick, milky leftovers! Instead of dumping it down the drain, make a beautiful EggNog French Toast!

New Year’s Day is the best morning to surprise your family and guests with a fabulous, alcohol- absorbing breakfast!
Here is the recipe:

EggNog French Toast

Ingredients:

1 French baguette or raisin loaf or your favorite French toast bread sliced into 1 inch slices
2 eggs
1-1/2 cup EggNog
2 tbsp. Cinnamon
2 tbsp. Vanilla
1 tbsp. Ginger
2 tbsp. Sugar
1/8 stick of Butter to coat bottom of the pan.

Directions:

Heat butter on medium heat in a frying pan.

Whisk all ingredients in a shallow but deep enough bowl to soak bread.

Soak bread with eggnog mixture on both sides.

Add coated bread to frying pan once water sizzles when flicked onto hot pan (yes, super technical terms)

Let it cook until slightly browned on first side.

Turn and cook until slightly browned on other side.

Remove from heat.

Add butter, sifted powdered sugar, and your favorite maple syrup.

Serve and enjoy!
Ciao!