Wish I could take credit for this one, but it really belongs to Emily (with The Silver Spoon as a diving off point). It is a perfect dish for a hot summer night — as long as you have good, fresh veg, which are the key.
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If a baseball team did not have the consistency of a day-in-day-out manager, no matter how good the players are, without leadership, it is doubtful they will be bringing home rings at the end of the season. Skipperless, the Orchestra can muster the occasional good concert, but they need a consistent presence to redefine their sound in the Kimmel Center era — and make it marketable once again. Asparagus season is often a short window, and because of it, we tend to load up on it every week. After the first couple weeks, simple blanched asparagus just seems repetitive and something else is needed to mix it up. Mom found this recipe (credit where credit is due…it is Martha’s) and we tried it out last night. As long as you have good strong stalks, this is a great way to mix up your asparagus consumption. Using thicker, stronger stalks (make sure they are not soggy), snap off the woody ends and trim off the leaflets that run along the stem. Then using a peeler (or we used a cuisinart), shave them asparagus lengthwise into thin strips. Toss with a lemon juice and olive oil, salt and pepper. (I used a 2-1 ratio of oil to lemon – wisked with a fork until a little frothy.) Top with shaved Parmesan or Reggiano. Sitting at home watching the Argentina-Nigeria match and waiting for the guy who is going to fix our leaking bathtub (finally), so Emily went to the market. Summer has totally hit the stands and the produce options are incredible. But, we also had to hit Mariposa (Food Co-op) to really have everything we needed. Market Purchases:
Co-op Purchases:
Two of the tomatoes got a bit beat up on the walk back, so we are going to have to find something to do with them pretty quick. Thinking we will make a pasta primavera again (Kristi – I will get you that recipe!) Need to come up with some other interesting recipes for this week. (Ideas off the top of my head: grilled cheese w/ banged-up tomatoes and muenster and an Asian stir-fry with the tofu.) With Beer Week almost over and the Flyers run over, I will hopefully be able to do some more cooking this week and actually write down what we do with our haul. Tonight is the first Baltimore Avenue Dollar Stroll. At 15 different locations, you can get $1 items such a coffee, ice cream, beer, pizza, pint glasses, yoga lessons. Check out all of the shops and specials on the University City district website. If you can’t make it tonight – it is happening again on July 8th and August 12th. (Second Thursday of the Month…)
With no seating, you either have to take your slice out on the street or hang out in the mirrored standing room area in the back. On a good night, there is not much that beats doing some South Street people watching and eating some Lorenzos.
While it was wonderful to be out of town in Maine last weekend, it was great to be back at the market today. Since we have a really busy week ahead of us (and it is BEER WEEK) – we will not be cooking at home a lot. So, we just got some stuff for lunches and for dinner tonight. Here’s what we got:
Recipes for the week: Lunch - Smoothie with Strawberries, Frozen Blueberries (from last summer in Maine), and some Strawberry yogurt from the Co-op Dinner – Pasta Primavera using the Asparagus, Zucchini, and Tomatoes. Will look up something in The Silver Spoon – recipe to follow. Rest of the week – just gonna eat some salads with berries I guess. Monday we have Dollar Dog night and with all the Beer Week events, we are really not gonna be around the house that much to cook. With an awesome name, an impressive pedigree, and a decent location, Lord Hobo should be one of the best beer stops in Boston. It is, unfortunately, a bit too shi-shi for such a cool name, but it still really begs for a visit. Located in Cambridge, MA, tucked off to one side of MIT, Lord Hobo shares a connection to The Moan and Dove in Amherst. For those of you unlucky out there to have never set foot in this unassuming locale – find a way to make the trip: it is possibly the best beer bar in the US. When I saw that the owner of Lord Hobo was connected to M&D, I knew the place was going to be excellent.
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With the announcement of Yannick Nézet-Séguin (YNS) as the 8th music director of the Philadelphia Orchestra, management was finally able to lock in the final (and most crucial) piece of the orchestra’s roster. Just like a good baseball squad, the orchestra needs not only the best position players, but the right manager to acheive success — players with musical talent are incredibly important, but it is the music director’s role to make sure they gel into a unified sound and work as a cohesive team. The orchestra has made some great moves in the past couple years – Ricardo Morales’ clarinet tightened the woodwind section, and with the addition of Carol Jantsch, tuba, and Jennifer Montone, principal horn, the brasses are hot as ever.
So after 
Kudos to Alex Stein for picking this swanky throwback for drinks last week. In a windowless basement slot off 18th street (formerly Bar Noir), 
Without question, one of my favorite spring market items is the garlic scape. The scape is the the early stalk of the garlic bulb, harvested before it is allowed to flower – which consequently makes the bulb grow as well. It may look and feel like your standard flower stem, but the garlic scape has incredible cooking potential. Not as sharp in flavor as the garlic bulb, but also has the added hint of green veg to it, I find the scape to be the perfect addition to spring food in which you do not want to overpower the light flavors found in early crops.
