|Daniel McLaughlin culminates each month's diet with a multi-course feast open to the public.|
SQUARE 1682 â CHEF TELLEZ'S EARTH DAY VEGETABLE TASTING AND OPTIONAL WINE PAIRINGS
Terrine of asparagus and petite carrots
Preserved mushrooms, carrot cardamom vinaigrette
Optional wine pairing: Adelsheim Pinot Noir RosÃ©, Willamette Valley, Oregon (Sustainable)
Spring pea soup and bleeding heart radishes
Cashew butter, lime-mint graniteÃ¬
Optional wine pairing: 2008 King Estate Signature, Pinot Gris, Oregon (Organic)
Petite vegetable medley
Celery root, red wine reduction, mustard vinaigrette
Optional wine pairing: 2007 Paraducci Pinot Noir, Mendocino, California (Organic)
Roasted local mushroom tart
Brie cheese, pickled turnips, herb oil
Optional wine pairing: 2007 Descendientes de Jose Palacios Petalos, Bierzo, Spain (Biodynamic)
Lemon curd napoleon
Optional wine pairing: NV J "Cuvee 20" Brut, Sonoma, California (Sustainable)
Valhrona dark chocolate pateÃ¬
Coconut eggless custard
Optional wine pairing: 2006 Chapoutier Banyuls, France (Biodynamic)
SQUARE 1682 EARTH DAY COCKTAIL
Organic Square One Cucumber Vodka, fresh lime juice, natural agave nectar and muddled cucumbers
|Photo | Drew Lazor|
|Photo l Michael Persico|
Just hitting markets now are the very first signs of spring -- favas, fiddlehead ferns, rhubarb and lovely English peas. Encased in a fibrous inedible pod, the legume must be shucked by hand before preparation. Once you strip out the tough thread that edges the pod, six to ten perfect peas are revealed.
On sale this minute at Whole Foods Market (929 South St.) for $2.99/lb., English peas can be enjoyed a myriad of ways. Boil them for three minutes in salted water and lash with butter for the most traditional prep; or toss lightly cooked peas with parmigiano, prosciutto and a raw egg over fettuccine for a luscious carbonara variation. Though the pods are too stringy to eat, they make a nice addition to vegetable stock. Do buy in quantity -- a pound of peas in the shell yields only about a cup of the little green guys. Viva Spring!
|Photo l Felicia D'Ambrosio|
Our usual Eat This Immediately picks veer unhealthily towards the rich and fatty (like foie gras scrapple, 12-year cheddar, this insane burger), so we were shocked-- shocked-- to fall in love with this entirely vegan jicama salad on Distrito's (The Hub, 3945 Chestnut St.) brunch menu.
Served parfait-style in a flaring glass, chef de cuisine Tim Spinner layers brunoise jicama and Galina melon with orange supremes, pomegranate seeds and pepitas in a lemon vinaigrette, topping it with a perfectly tart quenelle of lime sorbet.
Sweet, tart, bright and crunchy, this salad was a tour de force of flavors, and certainly the maximum fruit alchemy $7 can buy.
Eat this immediately.
|Photo l Felicia D'Ambrosio|
|Medi-Veggie Snack Wrap|
In 2006 McDonald's introduced the American eating public to the $1 Snack Wrap. Fried or grilled chicken, or even a shuddersome wedge of what passes for a burger, are dressed with shredded lettuce and cheese and wrapped in a flour tortilla. We don't know why the Snack Wrap exists, what deep ravenous need it fulfills, but we knew we could make a better, healthier and worlds more satisfying 3 p.m. bite.
Bitar's Market (947 Federal St.) in South Philly is a Lebanese sandwich shop/market with two equally appetizing faces. The tiny sandwich shop-side vends combinations like the grilled chicken Angelo Cataldi sandwich with roasted red pepper spread, lettuce and string cheese ($5.50) as well as more traditional lamb gyros, chicken kebabs and falafel-stuffed pitas. On the market side lives any Middle Eastern ingredient your cookbook can send you out for -- beautiful handmade pita in a multitude of sizes, the essential herb blend za'atar and creamy, salty Bulgarian, French or Greek feta by the pound.
Our Bitar's-sourced snack wrap is a vegetarian assortment of hummus (or baba ganouj, or both) spread on pita toasted on one side in olive oil, a few slices of that sharp feta and crisp cucumbers topped with a heaping handful of mixed winter greens. Crushed into a portable cylinder, the contrasting textures and bright flavors snap against the warm delicate pita, crispy on the inside and soft outside.
Learn how to assemble our Medi-Veggie Snack Wrap after the jump.
Medi-Veggie Snack Wrap
Yields one wrap
Go Get This:
One 8-inch Bitar's hand-stretched pita
Few tablespoons of hummus or baba ganouj, or both
Few slices of Bulgarian feta to taste
Half a cucumber, peeled and sliced
Big handful of raw greens (spring mix, arugula, weeds, whatever you like)
Extra-virgin olive oil
Now Do This:
Pour about a teaspoon of olive oil into a 10-inch or larger skillet. Heat until shimmering over medium heat. Tilt pan so olive oil covers the surface in a thin layer.
Place the pita in the warm oil and allow to toast, about 1-2 minutes. Do not flip; you want the outside of the wrap to stay nice and clean and soft.
Remove warmed pita and place toasted side up on a plate. Spread with hummus or baba ganouj or both, just 3/4 of the way across the round. See photo.
Layer sliced feta over spread(s). Add sliced cukes. Place big handful of greens on top.
Roll wrap, starting with side that has lots of ingredients on it.
Eat. Feel smugly healthy.
- barstool scientist
- Brew Revue
- Chef Salad
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Happy Hour Hopper
- In Print
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Patio Drinking
- Philly Beer Week 2010
- Private Chef POV
- Product Placement
- Snack Time
- Stiff Drank
- Ticket Stubs
- Top Chef
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio