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

Posts tagged “cooking and eating

Making Kettle Korn at Fleatique

People at Work series. Sunday morning at Fleatique-Tarentum PA, 

A former colleague, Jen, called yesterday evening to see if I wanted to go to Fleatique and I’d never been.  Jen’s  been going since her daughter was in a stroller and she’s now headed to High School in the fall.

Meet Dustin Hall. Two Korny Kettle Korn. 

You’ll find him at Festivals, Fund Raisers, Arts and Craft Shows, Car Shows, Bazaars and Charity Events.  He gets the kettles from a place in Ohio and he told me they are not old as I thought.  It’s hot work.  His son and daughter help him at his booth.IMG_0564

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IMG_4934Thanks Dustin for allowing me to photograph the making of the kettle korn today.


Fresh Ravioli

iPhone shots at Groceria Italiana this morning. 

I’ll go back another time with my camera and maybe capture two more People at Work for my series. Carol and Adrienne (sp?) These women were working hard to make all of these beautiful ravioli in short order. So many choices of fillings. 

And yes, I bought a dozen of the fresh ravioli, they boxed them for me right there. I poured sauce over them and  baked  (covered  w foil) for 40 minutes. 

A salad on the side and we had a hearty dinner on a day cool enough to fire up the oven. Delicious. 

Drying in the freezer before being boxed 


Watching the two women prepare the ravioli this morning made me think of Chicago John of Bartolini  Kitchens blog and his family stories about how his mother and his dear aunt, Zia, would get up at five to make fresh ravioli for holiday dinners. Click the blue link for his post. 


Homegrown Chives Garnish Pierogies Supper

While the men loaded up the chairs, Suzanne gave me a tour of her garden and shared some chives. She said you can eat the blossom! 
After we pulled away from our friends’ house,(where we’d gone to borrow folding chairs) Steve and I needed something to eat. 

We drove down the hill to the Bryant Street Market, and found homemade Pierogies in a ziploc bag in their freezer.

I sautéed plenty of sliced Vidalia onions in butter, too.  

Added the snipped fresh chives garnish which complemented the potato and cheese filled pierogies. 


Winter Supper- Pierogies with Sautéed Spinach and Onions

A simple meal to ward off the damp chill.

Butter is key! (With a bit of olive oil so it doesn’t burn)

Basic potato and cheddar Pierogies. When I first moved to Pittsburgh the idea of mashed potatoes in dough turned me. Ha! Now it satisfies every carb craving that manifests itself in February. 

   
 


One Potato, Two Potato, Three Potato, Four

Some  circles.

All piled up in the produce section. 

  
There were other shapes besides Circle, too. 

Do you like yours baked, boiled or mashed? Or sweet ones, instead? 


Soparnik in Zagreb

Soparnik

Women making Soparnik

“famous speciality of the dalmatian region Poljica between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available.

Basically, it is a very simple dish made from common ingredients from the region: Chard with onions and parsley between two layers of simplest dough”Click here for recipe

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Women coming to market

Sajam Zimnice

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It’s Official. Soup Season!

Time to ward off the chill. Make soup.

Today’s post a compendium of past blog posts featuring soup.  Photos will be familiar if you’ve followed since the blog started.

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the rinds of cheese (see Soup Bones above) are key to this Minestrone.

From the BEST RECIPE COOKBOOK of by the editor’s of COOK’S ILLUSTRATED  Minestrone recipe

2 small leek washed thoroughly, white and light green sliced thin crosswise

2 medium carrots peeled and cut small dice

2 small onions peeled and small dice

2 medium celery stalks trimmed and cut small dice

1 medium russet potato peeled and medium dice

1 medium zucchini trimmed and medium dice

3 c stemmed spinach leaves cut in thin strips

1 can (28 oz)  whole tomatoes packed in juice, drained and chopped

1 Parmesan cheese rind about 5×2 inches

1 can cannellini beans drained and rinsed, added last 5 minutes

ground black pepper

at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil

Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.

Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.

Add beans and cook just until heated through about 5 minutes.  Remove pot from heat.

Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.

If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.

Do you have a favorite soup you make when the weather changes? Maybe you are firing up a pot of chili or stew.


After sharing the recipe with friends, I finally made it myself

My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly .  You may have an abundance of tomatoes.  Here’s my report.

J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.

Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market.  Steve brought up a linguine that had a 9 minutes cooking time on the box.  Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands.  I used a knife.

The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes.  The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe.  The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste.  Going to try a brown rice pasta version and adjust cooking time and liquid if necessary. 

 

 


When your neighbor brings you baguette…

You eat a slice at dinner time. Buttered.

The next morning you need to soak the crusty thick slices in a mixture of eggs and milk, a dash of vanilla. 

Melt butter and a bit of olive oil in a big skillet.

Golden brown French Toast is the goal, not burned. 

Real maple syrup. A mug of coffee. 

Starting the day right.  Thanks J & P for the tasty baguette. 

   
    
 


Inspiration: Weekly Photo Challenge

Inspiration.  Show what inspires you.

Vivaldi, Van Gogh, a bookcase full of poetry and another full of cookbooks.

There are those family and friends who love and encourage me.  The new baby.

But I needed a single photo tonight.  Now! A single image as a response to Krista’s WPC.

I rummaged through archives.  There were no trumpet concertos calling to me.

When I went to the fridge for some cold water there it was!  I found the new gold foil package of Irish butter, purchased earlier today and sitting on the shelf calling to me. I felt inspired.

I added the eggs in the Pyrex bowl and the little bottle of vanilla extract my friend J sent at Christmas.

The box of raspberries.

I’m out of lemons but wish I had one to add.   A slice of toast.

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iPhone 6 shot in my dark kitchen with the side light by the sink illuminating the Irish butter still life, not the overhead lamp- too much glare.