"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Posts tagged “cooking

J2 Dimensional Cuisine- John and Jessica Fell in Love Over Their Love of Food

Tonight with friends at the New Hazlett Theater for an excellent piece- PARALLEL LIVES performed by Beth Corning and Arthur Aviles- (a Glue Factory Project) we were invited by Corning Works to “break bread” and “in person” conversations- plus there were two items from a tasting menu in the lobby after the performance.

The food was lovingly and expertly prepared by John and Jessica from International Culinary School at the Art Institute Pittsburgh.  I spoke with the young chefs and John told me they met and fell in love through their love of food.  It was quite romantic.  And sweet. Good energy.

I asked him how he chose food as life’s work and he said every happy memory from childhood involved food.  They were a lot of fun to talk to.

Jessica and John are J2. but I can’t get the 2 in the proper spot as it is “J squared” even after reading how to type an exponent.

Dimensional Cuisine.  They prepared a savory and a sweet to complement one another and the theater goers got to break bread together after the show.

We were instructed to talk to people we did not know and that was easy. Doug and Greg sat with us upon invitation and so we did get to talk to people we just met for the first time.  With our smart phones turned off!  HA!

J Squared

The lighting in the lobby was a challenge so the above shot is with a flash.

Below I turned on the sepia after desaturating the image.

Sorry for the shadow on your face, Jessica. But I wanted the blog readers to see and feel your love and respect for one another as you worked together tonight!

john and jessicaJohn and Jessica love food- and one another!  <3


My Go-To Comfort Food

Comfort food.

“Comfort foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings.[4] The term was first used, according to Webster’s Dictionary, in 1977.” Wikipedia

 A topic I study and explore from time to time.  Take a poll.

In fact, i asked this question just last December.

I was with a friend on Saturday and we were talking about eating in response to stress.

 His choice? a pint of Ben and Jerry’s (i forget which flavor)  

It’s a new school year.

Grilled cheese on stove and plate below. 

“Comfort food is traditionally eaten food which often provides a nostalgic or sentimental feeling to the person eating it,[1] frequently with a high carbohydrate level and a simple preparation.[2] The nostalgic element most comfort food has, may be specific to either the individual or a specific culture.[3]” Wikipedia

Grilled Cheese Sandwiches

 

 

grilled cheese sandwichYes, that is a slice of summer tomato on Laura’s Birthday grilled cheese dinner.  I asked her what she would like me to make for her birthday (they were in town for Celeste and Shawn’s wedding weekend)


Lahma bi Ajeen at Joan’s Thursday Night

Steve and I drove across the Highland Park Bridge to Joan’s for dinner. You’ve seen Joan’s spools of thread  and checking out where she used to teach.

Since I went out of town on my  birthday, we made a plan for when I would be back in town and when we could get together

Joan made James Beard’s recipe for  Lahma bi Ajeen. The fresh tomatoes, cucumber and peppers,Baba Ganoush, Hummus, Yogurt Sauce with Fresh Dill from her garden, and wonderful olives.

Lahma bi Ajeen

The Lahma bi Ajeen recipe from Beard on Bread cookbook (A well used page)

James Beard Recipe

 

 

buttermilk pound cake with rhubarb

Buttermilk Pound Cake from World of Baking by Delores Casella topped with fresh rhubarb sauce.  Rhubarb from Joan’s garden- we ate outside.

 

Joan's Garden

 

Thanks for a nice dinner and good conversation, Joan.  Everything was delicious

 

 

 

joan

 

Joan inside her doorway keeping the dogs inside.

 

 

 

buttermilk pound cake

 


Tulips, Pysanky and the Food’s On

Traditional Lithuanian Easter Spread from Guest blogger -

Marianne M wrote :

Happy Easter Ruth. Been following your travel blog this week. Cooking ham and kohlbasi and prepping other stuff for 4pm dinner. Made haluska too. Love to the kids and grandkids

And the Easter bread Pasca

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What a feast

Thanks Mar!!
Xxoo
Ruth


Fat Tuesday

Mardi Gras/Fat Tuesday


DJ’s Butcher Block in Bloomfield

Since we’re talking about meat…..

on the way home from school I stopped at DJ’s Butcher Block (Butcher Shop) on Penn Avenue.

What a selection of-

antibiotic free, local, grass fed, custom cut and ground meat.

There is also Amish Butter and Organic Cheese, one item I bought today was from Mercer County.

Local farms provide fresh eggs and rich milk that separates in a glass  1/2 gallon bottle   (to be returned)

DJ the proprietor is a also a chef,  trained at the Culinary Institute of America (I read in this Pgh CityPaper Article)butcher dj

Butcher Block and CleaverSteak thickness

He knows what he is doing

Bacon Soap

for the vegetarian?    A couple of vegetarians were in front of me buying sausage today.

Someone else was picking up a custom order of braciole.

IMG_3209

You can get a Savory Meat Pie to take home and bake.

pound of ground steak

I bought a pound of the grass fed ground beef and made burgers which were delicious, fried up in a cast iron skillet.

During Little Italy Days I had photographed DJ at night.  Thanks for allowing me to tour your butcher shop and photograph you again.

dj- butcher-block for blog


Cookbook Shelves Shared and Eat and Grow Slim Clipping

Thanks to blog followers who shared their thoughts and comments on Feb 15th post Share Your Cookbook Shelf and to the two below who emailed photos of their cookbooks.

From Colleen

“This is about half my cookbook collection.  I have over two hundred altogether.  Another bookcase this size and lots of little stacks around the house. Last year I decided I would pick a cookbook a month and make five recipes I’d never tried.  I did not complete the task every month but it was a lot of fun trying.”

 Colleen

Colleen's Cookbooks

just half? Thanks for sharing your photo, Colleen.

and from Euthemia  who says “My favorite cookbook is 660 Curries” 

660 Curries

plus another photo of her three shelves of cookbooks

Euthemia's Cookbooks

Euthemia sent this photo of her three shelves filled with cookbooks.

 

 

and here are a couple of photographs of my old cookbooks, a bit grainy in the low light shot with the iPhone

Old CookbooksMy parents spent their wedding night at The Palmer House in Chicago Illinois, August 28, 1939. I remember my dad said they ate Tomato Soup.  The next day they took a train to New Haven where they would  live for the next three years and they didn’t get a sleeper car but sat up (less expensive).

Palmer House Cookbook

I bought the The Palmer House Cookbook on ebay and it is signed by the Head Chef  Ernest E. Amiet in 1940 when it was published. I googled him and couldn’t find any further reference.

Palmer House Cookbook

Eat and Grow Slim

Eat and Grow Slim   like finding old clippings and notes inside the cookbooks

cranberry sauce and fowl

cranberry sauce and fowl- Affinity Foods

A way to a man's heart

52 sunday dinners

The Boston Cooking School Cook Book

Anyone Can Bake Cook BookAnyone Can Bake

how to mix cakefrom the interior of Anyone Can Bake

CAlves HeadAnd a photographic plate from the Palmer House Cookbook  of Calf’s Head en Tortue-   trends and tastes change over time.


Yellow + Blue = Green

Ready to whisk eggs  before scrambling,

adding some grated cheese, freshly ground pepper

It was the colors in the light that caught my attention.

 
eggs


Share Your Cookbook Shelf

What’s on your cookbook shelf?  These days, many people are cooking from recipes on the internet instead of cookbooks.

Did you ever discard or pass on a cookbook and then later regret your having gotten rid of it?

Diets, tastes and trends change over time.  I have a wooden box of my grandmother’s recipes but I’m  not making them.

I always enjoy reading a cookbook in bed, planning meals or dishes to try. Thinking about entertaining.  What I usually end up doing is making the same things over and over again for the most part, not using a recipe.

Comfort foods as of late, with the ongoing winter temps I feel motivated to cook hearty meals-  and eat them!

Here’s my sister’s cookbook shelf in NYC.  You might remember seeing her kitchen.  I love the Coldweather Cooking book and have a copy myself. I love to bake the Brown Mountain Cake out of the Farm Journal Country Cookbook.  The Fannie Farmer makes me think of my mother’s Boston Cooking School Cookbook,  tied with a ribbon.

I open old cookbooks, find a handwritten note or  a yellowed recipe between the pages, see my mother’s hand- memories of my childhood or my children’s childhood, recipes past, present and the ones I’ve clipped for the future (always heavy on the desserts!)

I’ll share my cookbook shelf another post.  Hope you will share your cookbook shelf photo.

Cookbook Shelf

It was hard to get it all in one shot, it’s a tight space!


Daily Prompt: Ingredients

This is the first time the daily prompt really spoke to me- ingredients.

WordPress offers daily inspiration to bloggers, if they want to respond.  Here is the prompt by Ben Huberman

” What’s the one item in your kitchen you can’t possibly cook without? A spice, your grandma’s measuring cup, instant ramen — what’s your magic ingredient, and why?

Photographers, artists, poets: show us KITCHEN.”

Here’s part of my kitchen.  Isn’t love the secret ingredient?  I read a blog that says it is.

But I think I’ll choose the Kitchen-Aid mixer, the Kitchen-Aid mixer my dad bought me 25 years ago. The one I’ve used to make cakes for all the kids’ birthdays and graduations and cookies for all occasions. Now they are all grown and gone.

You need a lot of ingredients-

An electric kettle (thanks Laura)

The edge of the farmhouse sink  and bit of my stove, the portable dishwasher top is laden with stuff- the knives,

a tin of olive oil.

I added my favorite nesting Pyrex bowls  I’ve a  thing for the big yellow one. It’s like the one my mom used to make her bread dough. Let it rise.

My grandmother’s recipes are in the wooden box on the shelf.

A couple of beat up baby cups, including my pewter one engraved with my name- Ruth Ella 1952

Tea in a tin.

Handwoven potholders.

My favorite French pepper mill a gift (1974) from my sister’s college friend Janet.

The bread board my sister gave me.

And how could I manage without vanilla?

Garlic keeper from Fredda at my shower in college.  Got to have garlic. My brother sends me the best organic garlic from Okanogan WA.

But just one thing?  I chose the mixer.

Definitely need butter, eggs, sugar and vanilla. Such a lovely start to so many things.

My Kitchen

the close up

and then the shot with a bit more distance to see the all of the clutter  ingredients

Love my stove, oven and range hood, too.  My pots and pans.

Pyrex BowlsNow you can see the dirty dishes in the stainless bowl and the remnants of the sink skirt adhesive I tried to stick onto the sink once upon a time. Need to get some Goo Gone.


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