One of my favorite places in the world…
Author: Jenny MacBeth
The title, Girl Likes to Eat, is dedicated to Uncle Glen DeLucenay. Uncle Glen appreciated my appetite, and made me his homemade caramel popcorn, saying, "This girl likes to eat." The title is in memory of him.
Easter Sunday 2012
The Boy and I spent our Easter Sunday with my family. My sister’s house is always filled with a buffet of mouth-watering foods. We ate so much that we went hiking that evening. – Work hard to play hard.
Here are a few photos of food, family and fun.
“C is for cookie, it’s good enough for me; oh cookie cookie cookie starts with C.” – Cookie Monster
Family pup.
Brie Brew
Off to the homestead for some family fun this Easter holiday. I already made my Stuffed Pepper Soup for my sister’s brunch, but after trying this delectable dip, I had to put it on my list of what to bring. Oh so yummy!
Last week, we had a work party and my friend Kimberly made a brie dip using 8 oz. of brie, 8 oz. cream cheese and a stick of butter. Real butter. None of that fake crap. We were in heaven thinking about all the yummies we could add to it.
I decided to add basil, garlic, sun-dried tomatoes, and of course, beer.
Everything tastes better with garlic, butter and beer. And, the smell of fresh chopped basil is so divine that I could chop it up all day long.
First, take your butter, cream cheese and brie (skin removed) and toss it in a pot. If you have a fondue pot, use it. However, since I’m traveling, I decided to do this stove top, and add to my fondue pot once I arrive at my sister’s.
Let the cheeses and butter melt together while helping it along with a whisk on a low-medium heat.
Chop it up!
I used about 4 garlic cloves, a bunch of basil (about 5-10 leaves), and a small handful of sun-dried tomatoes. I fuse it all together and chop. Stir it in with the melted cheese.
Now for the fun part. Make sure you save some for the recipe.
Whisk in a little beer at a time. You do not want it too thin. I used about 1/2 cup of Samuel Adams Boston Lager.
Cube it up!
Buy your favorite crusty bread and cut into perfect, little dipping cubes. I used a wheat Ciabatta bread. I love all the nooks. Better to soak up all that yummy cheesy goodness. You could also dip pretzel rods in it, cooked chicken, even strawberries. Do whatever your heart desires.
That’s it!
If you try it, let me know what you think. Especially, if you add in different ingredients because this girl likes to eat.
Thanks for reading.
Winghart’s Burger and Whiskey Bar
My foodie partner, Nicole and I headed out for the evening for dinner and a movie. She mentioned this new place opening up in the South Side of Pittsburgh. A few month’s ago, Winghart’s Burgers & Whiskey Bar first opened in Market Square, and with much success, Winghart has opened a second location at 1505 East Carson Street (South Side). Who doesn’t like a burger? And, a gourmet one to boot!
As you can see, it was a perfect day to enjoy a burger and a beer on the South Side. With Winghart’s just opening, be prepared for a few kinks. Nothing I didn’t mind. The staff were very apologetic, and their excellent customer service made up for it.
I hear this was the location of a laundromat or dry cleaners. It’s hard to believe. The atmosphere is small and rustic. Thankfully, it was not busy. I’m not sure I would enjoy the space during happy hour. – Very tight, and I’m not much of a crowd girl.
I could be wrong, but looking behind the bar, I noticed more craft beers than whiskey. Which was fine by me. Whiskey is not something I drink. However, I would have liked to try a whiskey beer, such as 1488, an English strong ale. I don’t believe they had anything like this on tap.
Since I’m always wanting to try a new craft beer, I had lots of questions. The bartender was very helpful in finding me one. The beer of choice this evening was Lagunitas an India Pale Ale. I liked it so much I had two.
Nicole had The Market Square Burger ($8.75). This burger comes with bacon, mushrooms, and Gruyere cheese smothered in house-made honey mustard dressing. The bun is grilled. She let me try a bite, and the Gruyere was a perfect choice for this burger. Delicious!
I had The Shipwrecked Burger ($12). As the menu states, “this burger has a very sophisticated taste.” So, I had to have it. On top of a grilled bun we have Brie, caramelized onions, bacon, arugula and white truffle aioli. Oh my, it was yummy. The blend of all those flavors melted together on my tongue. Moan-worthy. It is by far one of the best burgers I’ve had in a very long time. Not to mention, my Lagunitas paired well with this burger.
Winghart’s menu consists of six different gourmet burgers, or you can always get a plain ole burger. Boring. They also have six types of wood-fired pizzas. – On my list for my next visit. You can also get soups, salads and sides.
Winghart’s burgers definitely taste better than Burgatory.
Make Mine Chocolate!
If you don’t know, I’m a bunny lover. There is nothing yummier than a big ole chocolate bunny, but I’m also fond of the furry, breathing kind. I’ve been raising domestic rabbits for 12 years, and they bring such joy to our life.
Because I adore these misunderstood animals, I need to address a big problem this time of year…
It’s where people go out and buy real rabbits for gifts because their kids beg and plead, “Mommy, please can I have a bunny?” This is a big decision that should be considered by all those taking part in the much love and care they need.
Shortly after Easter shelters are over run with unwanted rabbits. Hundreds of rabbits die because people did not realize how much work it takes. Many people toss them outside. Domestic rabbits can not survive outside.
Bunnies make great indoor pets, but I urge you to read Make Mine Chocolate! before you buy one as a pet.
Their mission:
Rabbits are a familiar symbol of the Easter holiday. In the days leading up to it, they appear on television commercials and packages of candy, and stores are filled with stuffed rabbits. It is no surprise that children beg their parents for a bunny of their own. Ill-prepared to care for these unique creatures, their “owners” often quickly tire of them. In the months following Easter, local humane societies and rabbit rescues are flooded with rabbits, former Easter gifts whose “owners” no longer want them. The unlucky ones are dumped outside where predators, cars, illness, and injury virtually guarantee an early death.
In 2002, in an attempt to address the problem, the Columbus House Rabbit Society began a campaign to educate the public on the realities of living with a rabbit, and to discourage giving live rabbits as Easter gifts. Using ceramic pins in the form of chocolate bunnies as the symbol, the campaign’s goal is to spread the message that rabbits should not be casually acquired and to educate the public about the special needs of these often-fragile creatures. The pins serve as conversation starters. Comments about the pin provide the wearer the opportunity to share our message with the general public. These informal conversations are supported by a card that is distributed with each pin, and by business cards that can be handed out to interested parties. Both the pin card and the business card list important facts that should be considered before bringing a rabbit into the home. Our goal is to educate the public of the challenges of properly caring for rabbits and to encourage them to purchase chocolate Easter bunnies (or stuffed toy animals) rather than live rabbits.
Help spread the word. Thank you.
Spadafora’s
Sunday night, we met up with our friends Christy and Mike for dinner at Spadafora’s. They recommend that us foodies try it. Spadafora’s is located at 3932 William Flynn Highway, Allison Park, PA 15101. Just like Sieb’s Pub, this restaurant is close by and we never discovered it. I’m going to need to pay attention more when I’m driving.
Beer selections were slim picking, but the wine list has a lot to offer. I opted for a good vintage of Riesling. The place is pretty small, and the indoor decor does not match the delicious dishes. The atmosphere is very casual and simple but the dishes have a lot of complex layers.
For starters I had their shrimp bisque. Sorry, but no photo. I can say it was moan-worthy with big chunks of shrimp.
Mike and I had one of the specials. Tiella Diavolo. – A spicy traditional Sicilian pasta dish: rotini with marinara sauce, miniature meatballs, zucchini, eggs, provolone and mozzarella with hot banana peppers. The portion was big, and I couldn’t finish it. I love the different layers of textures in this meal. A+
Another special, Christy had the Baked Wild Salmon with Korean BBQ Sauce. – Served on a bed of fried julienne potatoes and roasted broccoli and carrots. I love Salmon, but I’m not a fan of BBQ sauce. Imagine that! I didn’t taste it, but could tell it was yummy from all the praise from everyone else.
The Boy also ordered from their specials. Bacon and Brie Chicken in White Wine Garlic Butter Sauce. – Romano batter chicken covered in a white wine garlic butter sauce. Topped with melted Brie cheese and bacon. Served with sautéed spinach and roasted red tomatoes. This was amazing. I would say the best Romano chicken I’ve had in a long time. I wanted to order another one to go. A++
For the sweets we shared Praline ice cream rolled in crushed pecans and smothered in caramel sauce, and a Molten Chocolate Lava Cake. Its perfect liquid center literally melts in your mouth. Did you know that the lava cake was the result of a major culinary disaster? A cook took them out of the oven to soon, and the centers where still liquefied. Since there was no time to cook them further, the Chef simply introduced the dessert as chocolate “lava” cake! (from About.com).
Reservations are not needed for this Italian bistro.The service was good, but a little slow at filling the water glasses. Being big water drinkers, I’ll ask for a pitcher of water the next time we go. I’d also recommend they carry a few Italian beers for us beer drinkers.
Spadafora’s Marinara Sauce was voted “Best in the Burg” 2010 and in 2011 Pittsburgh Magazine’s “Best Kept Secret” and 2011 “Best Non-Chain Italian Restaurant.” I would have to agree. The Boy and I are not fans of chain restaurants, and this is a small pleasure close by. Not to mention, it’s very hard to find really good Italian food. Spadafora’s is at the top of my list.
Dark Chocolate Chili Cupcakes
Happy April Fools! Who’s going to try one of my cupcakes?
We are meeting friends for dinner tonight. Since it is April Fools, I wanted to bake them some yummy cupcakes, but make two of those, not so yummy. My friend Paula recommended that I use chili powder. I have a great recipe for dark chocolate and chili pepper sauce for pasta, so I didn’t think that chili powder would do the trick.
I was already planning on making dark chocolate something, since our friends both love it. And, since Paula inspired me to use spice as my trick, I found a recipe.
First, I need to tell you that I’m not much of a baker. It may taste yummy, but my artistic ability to make baked goods, look like works of art, are not so good. My decorating skills look more like a Jackson Pollock painting. So, even though I followed this recipe exactly from The Cake Mistress, it doesn’t look like hers. Sigh.
I will say, especially since I’m posting this, it tastes scrumptious. However, I think I will try a different version next time. I’ll explain what I’ll do different throughout the post.
Let’s get started…
I couldn’t find baby chillies, so I used two small chili peppers. I like it spicy. The Cake Mistress calls for two baby chillies sliced and seeds removed, or use dried chili flakes. I opted for the fresh chillies by adding to 1/4 cup of hot water for about 10 minutes, but since I take photos of my food and preparation, my chillies were soaking for about an hour. This takes time. but don’t worry, you only get a hint of spice in the finished cupcake. Next time, I’m going to skip this step and add crushed chili flakes to the batter. I also wouldn’t mind trying Jalapeno jelly.
I love my Kitchen Aid. It’s the best for whipping up batter. I tossed in 3 eggs, 1 cup of butter, and 1 cup of sugar, then mix until light and fluffy. The Cake Mistress says to use caster sugar. Of course, I couldn’t find it. I just used regular sugar.
Add in 1/2 cup of milk, 1 1/2 cups of flour, and 1 teaspoon of vanilla.
Add half a bag of Nestle special dark chocolate chips, 1 tablespoon of cocoa powder, and 1/2 of the chilli-infused water and combine. This is where I would add the Jalapeno jelly for next time.
Beat with an electric mixer for 2 minutes, until light and creamy.
Put mixture in your cupcake pans with liners. If you are planning an April Fools prank, make sure you remember which ones are meant for the joke. I added tons of salt to two – Shhh! <insert evil laugh here>
Bake for 20 minutes at 350, or until firm to the touch. Allow to cool for a few minutes and then transfer to the counter. Finish cooling fully before icing.
In the meantime, start your topping. Combine the other half of the dark chocolate and 1 1/2 tablespoons of butter in a saucepan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted.
Remove from heat, and whip in 1/3 cup of heavy cream, and remaining chilli water. I guess this is where I went wrong. The Cake Mistress said to let it rest for 10 minutes until the mixture was velvety. It took a good 30 minutes to thicken up, and it still wasn’t thick enough to make her cute swirly topping. Nonetheless, I added the dark chocolate sauce to the cooled cupcakes.
Since I couldn’t find baby chillies, I added crushed chili flakes for garnish.
I put the cupcakes in the refrigerator and the icing harden to perfection. My cupcakes have a crunchy layer.
Secret ingredient: Pair this cupcake with a Guinness. Oh so yummy!
Please share your ideas because this girl likes to eat.
Guacamole
Happy Hour! Time to sit back, and relax with a cold Dos Equis and some yummy guacamole. When I first went to Mexico City Restaurant, we ordered the guac. If you’ve never been there, they come to your table-side and prepare it with all fresh ingredients. After seeing how easy, and enjoying its fresh, great taste, I’ve been making my own ever since.
I only use one avocado at a time, but for photos, I added a friend.
Ingredients can be whatever you want. Tomatoes are a big hit, but for this recipe I used a handful of cilantro leaves, one avocado, one green onion and one garlic clove. Add in a spoon full of jalapeno peppers, or green chilies. I use Nellie & Joe’s Key West Lime Juice. I absolutely love it. Also, great in alcohol beverages. Add a few squirts, as needed. You only need a little. – Lime juice goes a long way.
When slicing an avocado, take your knife and slice the center from one side to the other; making a complete circle around it. Pull it apart at the seams with a little twist. Scoop out the hard seed and toss in the garbage.
Take a spoon to scoop out the meat from the skin.
Mexico City uses a mortar and pestle. As soon as I saw it, I wanted one. I looked at Amazon, but I never did buy it, and I’m glad I didn’t. – I hear it’s very hard to clean. My Cuisinart Smart Stick, works perfectly. I love it. It’s fast and easy. I toss in all the ingredients adding a few squirts of lime juice with a dash of salt and pepper, and blend.
Please pull up a chair and join me.
Secret ingredient: A Dos Equis, or a Corona with a slice of lime, always goes great with Guac.
Please share your ideas because this girl likes to eat.
Strawberry Pecan Glazed Chicken
Tis the season of strawberries. This is AWESOME! The Boy and I love strawberries, pecans and chicken in a salad, so I decided to marry the threesome in a skillet with a spritz of olive oil. Hot!
You can make your own balsamic dressing using strawberry preserves, but I like this dressing for two reasons. 1. It tastes yummy, and 2. It’s easier. Slice up a few fresh strawberries for garnish. Cut up as many as you like. I sliced four big berries.
Put a spritz or two of EVOO in a hot skillet. I use the Misto; great calorie saver. Cook the chicken for about 10 minutes; browning on both sides. Add some more squirts of the EVOO. While the chicken is cooking, roughly chop up a handful of pecans and one shallot. You can leave the pecans whole, but I think they go further if you chop them up.
Add a teaspoon of cornstarch, the pecans, the shallot, and about 1/4 cup of the strawberry balsamic dressing. Cook for another 10-15 minutes over medium heat, or until chicken is done. Keep adding EVOO, as needed. Hell! You can add a little Framboise to help the mixture from sticking to the pan. Whatever makes you happy. Live wild!
Time to get dressed for the wedding. Plate the chicken and add a few fresh strawberry slices. Top it with a spoon full of pecan and shallot mixture. Get fancy! Tie it up with a big bow by drizzling balsamic glaze over all of it. Oh yes! Sexy.
Secret Ingredient: Pair this chicken with a Lindemans Frambois. Serving for guests? Add sliced strawberries in the glass.
Please share your ideas because this girl likes to eat.
Giant Eagle’s Market District
Pittsburgh’s Big Bird (aka Giant Eagle) made national news on CBS Sunday Morning News. The morning commentary was about Taste Test Markets. Now, there’s my calling – Official Taste Tester.
Columbus, OH is considered the nations central test market. Several restaurants in the area test their new food ideas in the area. Who knew Columbus had great taste? Sorry Columbus, I don’t mean to knock you, but I’m from Pittsburgh. A little rivalry doesn’t hurt anyone.
Anyway, Giant Eagle’s Market District was mentioned using the Columbus location “as a lab for things like nutrition labeling and frequent shopper perks.” I haven’t been to the Columbus location, but I have frequent Market District’s. I love it. Especially, since I do a lot of cooking, and I’m always looking for unique ingredients. Giant Eagle senior vice president Brett Merrell said, “You can find cactus in the endless produce section. The butcher shop has every kind of
meat, including rattlesnake and python.” I have not had to go to a specialty store, trying to find an odd spice, now having a Market District near me.
After watching the morning show, I did a little research on Market District in Robinson. Looks like they have cooking classes run by Chef Keira, on the second floor of this store. You can participate in hands-on courses, or sit back and watch the show. This is something that I’m going to try with my friends.
In the end, CBS Sunday Morning News dubbed Giant Eagle Market District, “the mother of all grocery stores.”, but you’ll always be Big Bird to me.