pittsburgh – Page 2

The Pittsburgh Food Diaries: Park Bruges.

July 15, 2015August 3, 2017by Abigail HuntLeave a Comment

Each year, it’s the same song and dance. I spend winter wishing for summer, spring anxiously awaiting summer’s arrival, and every fall, I’m sad to see it go. This summer, like most of my summers, has been non-stop. I’ve been traveling, laughing and dining my way through these sunny days (or not-so-sunny days in Pittsburgh)… which leads me to one particular dinner date I had a few months ago at Park Bruges in Highland Park.

Park Bruges is a neighborhood French infusion bistro right around the corner from the apartment I used to share with my college roommate, Molly (Susan). Yet, in all my time in Highland Park, I never set foot inside. When it graced Pittsburgh Magazine’s 2014 list of best restaurants, I added it to my to-do list. A year later, I finally stumbled inside for a spontaneous and long overdue dinner date with Molly.

For dinner, I ordered a cup of the spinach chowder and the Roasted Beet Salad. I have pretty high standards for anything called “chowder,” given the time I’m able to spend in New England each year, but the soup was absolutely loaded with veggies, so I overlooked the fact that the chowder wasn’t thick enough to keep my spoon standing. (Hehe.) And then there was the salad. In my opinion, the most killer food trio to ever exist in the summer time is beets, walnuts and goat cheese. Park Bruges layered on some bacon (and come on, who doesn’t die for bacon?), and I was in business.

Susan got the steak frites which, in her opinion, was bomb. The steak was served over sauteed julienne vegetables with a red wine and whole grain mustard sauce, which did some work to balance the flavor of the fries that quite possibly could have come from McDonald’s — extraaaa salty.

The food was fine, the atmosphere was okay, but the company? That was sure hard to beat.

Cheers to you, Susan, for being an amazing friend and a badass woman. COUNTDOWN TO GRADUATION: 16 DAYS!

Dining In, Food

Not Quite Julia Child’s Eggplant Pizza.

May 11, 2015August 3, 2017by Abigail Hunt1 Comment

Since Madison’s post about her amazing Roasted Toasted Roarin’ Chickpeas, quite a lot has happened that I haven’t had any time to write about.

I took a Gin & Tonic class at Wigle Whiskey to celebrate Dan’s birthday (Happy birthday!), where we made our own tonic and learned all about the gin they distill there. Uhhh-mazing, and something y’all should definitely do if you have the time.

Then, I took a quick trip home to watch my brother’s play ice hockey — they killed it, by the way — and ate at Lancaster Brewing Company, where there was a surprisingly delicious selection of beer and food. Can’t beat that.

Then, I made my first trip of the season to Pusadee’s Garden, an all-time favorite of mine. They never disappoint. The company wasn’t so bad either. (Holla atcha girl, future Volkmans. Who needs champagne on a sidewalk when you’ve got such a lovely spread on the table?)

And then, I ran the Pittsburgh Marathon 5k with my family. Last year, it was the only thing my dad wanted: to run the marathon relay with his family. Unfortunately, an ill timed bum ankle prevented him from participating in the race, so we tried it again this year. The boys were too young to qualify as relay runners, so we signed up for the 5k instead. It sucked and I’m way out of shape, but it truly was the most gratifying thing to cross the finish line, hand-in-hand with my brother and my dad. A moment I won’t soon forget.

And last weekend, I took a trip to the family farm to celebrate Claude’s 72nd birthday and Mother’s Day. I wish I could even begin to describe the feeling I get on that farm. It’s been around forever, but I always discover something new when I’m there. It’s comfortable and homey, but it feels like a vacation. And the company? Well, the company sure is hard to beat.

Then I came home and pressed some grapefruit in my new juicer. Thanks, Gran!

So, here I am, back in Pittsburgh on a Monday night after what has been a whirlwind few weeks. A 10-hour work day under my belt, and the air is thick and hot. The last thing I want to do is make dinner, but hey, a girl’s gotta eat, right? A spontaneous ride home from work with Hailey led me to the grocery store, and — more specifically — the part of the produce aisle where the eggplants live.

The last time I was in Nashville, my best friend’s sister made eggplant pizza. It piqued my interest then, and it came flooding back to me today while Hailey was gathering her evening allotment of okra. I also remembered reading about Julia Child’s extra fancy, probably extra delicious eggplant pizza. Feeling like a semi-chef-rockstar and ready to tackle this weird looking vegetable, I grabbed the best looking eggplant I could find and threw it in the basket (along with some pesto, marinara and the biggest slices of pepperoni I’ve ever seen).

Ingredients: Eggplant, cut into 1/4″ slices / Olive oil / Salt + pepper / Sauce (whatever kind you’d like) / Pepperoni / Cheese

Directions: Preheat oven to 400˚F. / Brush the slices of eggplant with olive oil, and season with salt and pepper. / Generously apply the sauce. I couldn’t choose, so I went with some pesto and some marinara. / Top with pepperoni and cheese. / Bake for 15-18 minutes, or until the cheese is golden brown. / Serve with a glass of your favorite Barbera. / Enjoy!

Check out Julia’s recipe here.

Dining In, Food

Roasted, Toasted Roarin’ Chickpeas

April 15, 2015August 3, 2017by Abigail Hunt1 Comment

This week, I’m excited to introduce my very first guest blogger (and bestie): Madison Suarez! Newly engaged (holla!) and a fellow writing enthusiast, Madison shares her recipe for her Roasted, Toasted Roarin’ Chickpeas below! (Be sure to check out her blog, Happily Hangry!)

I grew up deprived. Deprived of certain foods. My mom is a picky eater, and my brother is cut from the same cloth—the most exotic vegetable I ate growing up were fresh green beans or corn on the cob, both seasoned with salt, pepper and butter only. This isn’t necessarily a bad thing, don’t get me wrong. I just missed out on a LOT of “exotic” food.

For example, it took me 26 years to discover the glory of Chickpeas.

Sure they’re in most salad bars, served as side dishes, in many vegetarian dishes. And college was a time of self-discovery (hard-boiled eggs, quesadillas, my very own chili!). I still wasn’t exposed to them. It took going to a nutritionist—“Give ‘em a shot. Protein-packed little suckers,” she said—to realize exactly how much I had been missing.

Since this summer I’ve been experimenting with them a few times a week: hummus, sautéed with spinach, burgers, check. I wanted more. It wasn’t until a stay in a Seattle hotel with a bougie vegetarian menu that I stumbled upon ROASTED CHICKPEAS.

After a few tweaks based on my sensitivities to life, I had my new favorite snack.

Roasted, Toasted Roarin’ Chickpeas

You’ll need:

1 can of Chickpeas
Some Olive Oil
Your favorite spices
Baking sheet
Strainer
A ton of paper towels

Then you’ll

Preheat your oven to 400 degrees.
Pop open your can of chickpeas, dump into a strainer and rinse those little guys. I removed the skin (because it was almost kinda fun, to be honest) but you can leave them on if you’re crunched for time.
Once your beans are washed, spread evenly on a layer of paper towels to dry. Use another layer of paper towels to absorb moisture from the top, and let sit for 10-15 minutes. Be patient because dryer pre-cooked beans = crunchier cooked beans!

Time to toss ‘em with Olive Oil and your favorite spices. I used:
- Cayenne Pepper
- Salt
- Black Pepper
- Paprika
- Cumin
Mix it all together and pour onto a non-greased baking sheet. Toast for 20 minutes or until they meet your crunch desire.
Keeping your baking sheet of beans in the oven, turn the oven OFF and leave the door cracked open. Let them cool IN THE OVEN for an additional 10 minutes.
EAT! I don’t have a trick for storing. Hurry.

Enjoy!

Dining Out, Food

The Pittsburgh Food Diaries: Tender.

April 14, 2015August 3, 2017by Abigail HuntLeave a Comment

Tender Bar + Kitchen isn’t new to me, but each time I step through the front door, it’s like I’ve entered a different era entirely. Everything is soulful and intentional; historic and vibrant; dark, but not unassuming. It reminds me of a speakeasy, quietly tucked away in a large, Lawrenceville building. The sounds inside rarely reach more than a low rumble, but the celebratory spirit of a time long ago rumbles loud and clear.

TENDER_GATSBY_21-750x500 — Photo by tenderpgh.com.

I ended up seated at a table for two, facing the floor-to-ceiling, fully-stocked, cinematic bar. I watched as each of the bartenders, expert in their craft of cocktail mixing, crawl up the ladder and fly from side to side, quickly grabbing spirits from bottles tucked away on the shelves. They would twist and pour and shake and squeeze and shake and swirl and pour, creating these complex and beautiful and aromatic and approachable craft cocktails like it was second nature.

I ordered a French Seventy-Five, a drink created in 1915 at the New York Bar in Paris. It was simple, yet elegant: sparkling wine, gin and lemon juice. So sweet and easy that I could have had a million of them.

For dinner, I took a slightly more traditional route. I ordered the crispy brussel sprouts as an appetizer, just like I always do. They’re served with soy-mirin gastrique, pepperoncini, candied bacon and shaved manchego, and they never last long enough for me to snag a picture of them. Literally not once.

For my meal, I chose the Shepherd’s Pie, made with lamb from Serenity Hill (a local farm just outside of Pittsburgh), cured lamb belly, root vegetables, Yukon gold potatoes and a parmesan crisp. And then, of course, there was the simple Tender Burger, a hefty patty served with cheddar, local green, pickled fennel and pub sauce and a side salad.

There’s nothing like quality time when you feel a little bit like you’re drinking at Gatsby’s.

Dining In, Food

An Easter Away From Home.

April 6, 2015August 3, 2017by Abigail Hunt2 Comments

I’m big on family. Always have been, always will be. So when I made the decision to spend Easter here in Pittsburgh, a part of me was sad… but there was also a small part of me that was excited to tackle an Easter meal all on my own.

In the spirit of making the most of our Easter away from home, we wanted to celebrate the holiday with some friends who have been like family to us. (Shoutout to yinz, Nate and Megan!) So, I made a list of my favorite family recipes, scoured Pinterest for a few more ideas, and came up with a menu for my first ever Easter lunch.

The ham turned out to be the easy part, although it was the one thing I had been dreading most. I woke up early in the morning to put our huge slab of meat in the crockpot with three cups of brown sugar and a can of chunked pineapple, turned the heat to high, and let it cook for five hours. Boom: done.

Next up: a simple seven layer salad. I used my mom’s classic recipe, where you literally just pile seven layers of ingredients (spinach, pees, red onion, a mayo/sugar dressing, cheeses, bacon and bread crumbs) on top of one another. Another Easter dish complete, check!

Then I moved on to a dish that was a little unconventional: Rosemary Quinoa Mac & Cheese. My grandma makes the best mac and cheese ever — something I’m fairly certain I’ll never be able to recreate. So, I tried my hand at a much healthier version of this Easter staple. It took me a little while to find my groove, but I’m pretty pleased with the end result.

Ingredients: 1 head of cauliflower, cut into florets / .25c cashews / .25c milk / 1 tsp. dijon mustard / Paprika, salt + pepper / 4c cooked quinoa / 1.5c shredded cheese / .25c rosemary

Directions: Preheat the oven to 375, and grease a baking dish. / Steam the cauliflower florets until tender. / Place steamed cauliflower into a blender. Add the cashews, milk, mustard and spices. Blend until smooth, adding in milk until you’ve reached a think soupy consistency. / Place cooked quinoa into a large mixing bowl. Add cream mixture and 1c of cheese. Stir to combine. Fold in rosemary. / Transfer mixture to the greased baking dish. Top with cheese and rosemary. / Bake for 25 minutes, or until the cheese is bubbly.

With the Rosemary Quinoa Mac & Cheese in the oven and looking scrumptious, I moved on to the Honey Mustard & Rosemary Glazed Carrots. (If you can’t tell, I’m all about rosemary these days.) These were super easy to throw together, and had the perfect sweet and salty ratio. Mmm mmm good.

Ingredients: Carrots — as many or as little as you’d like / EVOO / Unpasteurized honey / Dijon mustard / Rosemary / Garlic, minced / Salt + pepper / Parsley

Directions: Preheat the oven to 425. / Cut the carrots to your desired size. (I quartered mine – one cut across and one cut lengthwise.) / In a separate bowl, mix together the EVOO, honey, mustard, garlic, salt and pepper. / Pour over carrots, and mix thoroughly. / Spread carrots in a single layer on a baking dish. / Bake for 20-25 minutes, turning occasionally. / Sprinkle with fresh parsley (or some pecorino romano) before serving.

We hunkered down in the living room, plates full of food, and hearts full of happiness. It’s rare to have friends that feel like your family, but on a day spent away from home, it’s something I’m extra thankful for.

And one last thing: Huge shoutout to Hailey for her bomb.com green bean casserole, potato casserole, chocolate mousse and homemade ice cream, and to Nate for his homemade bacon herb bread! Y’all are the best.

Dining Out, Food

Pittsburgh Food Diaries: Industry Public House.

April 2, 2015August 3, 2017by Abigail HuntLeave a Comment

This past Tuesday, I found myself in the midst of a few good friends in a dimly lit bar, a cool glass of wine in my hand, and a plate of sizzling fried pickles being placed gently in front of me when it dawned on me. Of all the places I have eaten in Pittsburgh, Industry Public House is one that I’ve never considered blog worthy… until now. Only a few blocks from my house, I go there all the time. I go there with my work friends, I’ve taken my family there; it’s reliable. It may not have graced the pages of Pittsburgh Magazine’s Best Restaurants, but in our opinion, it should have. (And shoutout to the Smoke Stack, an Industry specialty drink that took home the Hottest Drink in Town award from Pittsburgh Magazine in 2013.)

While beer and cocktails are the main headliners of this industrial bar (seriously, check out those Edison bulbs) — and rightfully so, with their seemingly endless options — the food isn’t something to ignore, either. While I’ve grown into some tried and true favorites (like the Model ‘T’urkey or Electric Cheese sandwiches, the Farmed Out Burgher or the Beastloaf), I went down a slightly different path this time.

I started with an order of fried pickles, and my friends Hailey and Dan ordered the infamous truffle fries. The pickles were breaded in a mixture of two parts heaven and one part magic to create the fluffiest, sweetest, crunchiest fried pickle house that I’ve ever encountered. And I’m not even being dramatic. The truffle fries are another best entirely. A plate full of hand cut filament fries are doused in truffle oil and gorgonzola and are probably loaded with calories, but they are so delicious, no one even cares. Seriously, my friends and I order them every. single. time.

For dinner, I ordered the ‘Shroomed flatbread and another glass of wine. The flatbread was light and airy and topped with small, diced mushrooms, arugula, chevre and carmelized shallot. Every bite was cheesy and earthy, and I just couldn’t get enough.

Unfortunately, another glass of wine later, our night had to come to an end. We were saying goodbye to a friend from England, who after six months here in the US, was going back home. We went home with happy bellies and happy hearts, already making plans for our next trip back for some truffle fries.

Dining In, Food

Blue Apron: Baked Fontina Pasta.

March 30, 2015August 3, 2017by Abigail HuntLeave a Comment

It was another Sunday for the introverted books. After a go-go-go few weeks, I was relishing in my calm, quiet, planless afternoon. I took a nap, watched about a zillion episodes of Parenthood and decided that maybe I should cook some of the mountains of food in my refrigerator, rather than order sushi from the hole-in-the-wall place down the street.

I haven’t been on a huge meat kick, so I chose to make one of the vegetarian dishes we received in our latest shipment of Blue Apron: Baked Fontina Pasta. It combined quite a few of my favorite ingredients into one — cheese, Brussels sprouts and pasta — so I had a feeling it would be a resounding success for my tastebuds.

As I chopped and mixed and boiled and toasted, dancing around the kitchen to my Catgrooves playlist on Spotify, it dawned on me why I love empty Sundays so much. It’s a day when, generally speaking, I have the house to myself and I can take the time to do the things that I genuinely enjoy, but rarely have time for. Like cooking. And reading. And this: blogging.

So, I cozied up on the couch with a piping hot bowl of my creamy, salty, meat-free dinner, Netflix and Buxton, and I just couldn’t help but smile. I’m really fortunate enough to do the things that I love in a home that I love while surrounded by people (and a cat) that I love. And there’s really not a whole lot that’s better than that.

Ingredients: Campanelle pasta / Brussel sprouts, shaved / Sage, chopped / Flour / Fontina cheese / Butter / Heavy cream / Shallot / Panko breadcrumbs

Directions: Preheat the oven to 450. / Bring a pot of salted water to a boil, and cook the pasta until al dente. / Set pasta aside, reserving two cups of the pasta water. / Toast breadcrumbs and chopped sage in two tablespoons of olive oil in a nonstick pan. Season with salt and pepper. Set aside. / In the same pan, cook the shallot in olive oil until soft. Add brussel sprouts and cook until softened and bright green. / In the pot used to cook the pasta, melt the butter. Add the flour, heavy cream, reserved pasta water and fontina cheese. Stir until melted and combined. / Add the cooked pasta and sprouts to the sauce and thoroughly mix together. Season with salt and pepper. / Transfer to baking dish and cook for 5-7 minutes. / Serve with a crisp Chardonnay and enjoy!

Dining Out, Food

The Pittsburgh Food Diaries: The Vandal.

March 15, 2015August 3, 2017by Abigail Hunt1 Comment

A few weeks ago, I was lucky enough to attend the menu tasting event for The Vandal, a restaurant coming soon to our little neighborhood of Lawrenceville! Chef and owner Joey Hilty — brother of Covalent cofounder, Jeff — and Emily Slagel of Mid-Atlantic Mercantile revealed a small portion of The Vandal’s menu at Bar Marco on one of their weekly No Menu Mondays.

As a group, we ordered two of everything on the menu. There were three appetizers: Shishito Peppers, Potatoes and Carrots. Simply named, but each more delicious than the one before. The peppers were lightly charred and crisp; the roasted potatoes were coated in olive oil, salt and garlic, warm and wonderful when dipped into whatever that magical sauce was that danced across the plate; the carrots — by far my favorite — were cooked perfectly, soft and sweet.

There were two sandwiches on the menu: a cheeseburger and a roast pork sandwich. I’ve had some really amazing burgers in the past; burgers topped with peanut butter and jelly, or made with honey and layered with gouda and bacon in the form of Becky’s famous dream burgers. And The Vandal’s burger is right up there with the best of them. The ingredients are simple: cheddar cheese, thinly sliced red onion and lettuce. But the meat of the burger itself was out of this world. The roast pork sandwich was weirdly reminiscent of the sandwich I ate in Philadelphia, topped with broccoli rabe and a little bit of spice.

Last, but certainly not least, we ordered the fried chicken, which arrived atop a slice of toast, served with sides of homemade ranch and honey. There’s something about the combination of chicken and honey that just works, so I’m pretty sure there was exactly half chicken/half honey in each bite I took… and then I even dipped my burger in the honey… and my potatoes… and even a carrot or two. But that’s besides the point.

After dinner and a few drinks, we sat in the dimly lit space of Bar Marco, enjoying each other’s company and anxiously awaiting the opening of The Vandal, coming this spring. The menu is basic and reminiscent of the traditional foods I ate growing up. Easy, simple foods that you could make for your own family, foods that are done well. Really well.

Dining In, Food

Easy Like a Sunday Morning: Chocolate-Dipped Almond Biscotti.

February 8, 2015August 3, 2017by Abigail HuntLeave a Comment

This morning, I woke up slowly, warmly snuggled in my bed, wonderfully content and cozy. All of a sudden, my craving for breakfast — and an excessive amount of coffee — kicked in. Not a savory breakfast, which is my usual choice, but something sweet. Something with chocolate.

I stayed in bed for another hour or so — because hey, that’s what Sundays are for — before I dragged myself out of bed and to the grocery store, armed with a recipe for almond biscotti.

An hour and a half and two cups of coffee later, the biscotti was done and wonderful. I always thought that Sundays were for cuddling. Now I know that they’re for cuddling and biscotti.

Ingredients: 1 c. toasted almonds / 2/3 c. sugar / 2 eggs / 1 tsp. almond extract / 1/2 tsp. vanilla extract / 1/4 tsp. salt / 1 tsp. baking powder / 1 3/4 c. flour / baking chocolate for melting

Directions: Preheat oven to 350˚. / In a mixer, beat sugar and eggs until thick. Then, add in the almond and vanilla extracts. / In a separate bowl, sift flour, baking powder and salt. / Add dry ingredients to the egg mixture and mix until combined. Fold in the almonds. / Place dough onto a greased baking sheet. (I recommend using parchment paper, too.) / Form dough into a log, approximately 3″ wide and 10″ long. / Bake for 25 minutes. / Remove from the oven and let cool for 10 minutes on a wire rack. / Reduce oven temperature to 325˚. / Cut the log into 1″ diagonal sections. / Place the biscotti, cut side down, on the baking sheet and bake for 8 minutes. / Turn biscotti over and bake for another 8 minutes. / Remove from the oven and let cool. / In the meantime, melt your baking chocolate in the microwave. / Dip one side of the biscotti into the melted chocolate, and place back on the baking sheet to harden. / Then, enjoy!

Dining Out, Food

The Pittsburgh Food Diaries: Bar Marco.

February 7, 2015August 3, 2017by Abigail HuntLeave a Comment

This week, I stepped foot in Bar Marco, an incredibly unique restaurant in Pittsburgh’s Strip District. The eatery lives in an old 1860s firehouse, which has been turned all around and upside down in an effort to restore some of its finest original features, like a crisp tin ceiling, subway tiled walls and a cold, concrete floor. The menu is minimal. The restaurant offers 10ish options on a daily basis, including small appetizers, main dishes and desserts, all made from locally sourced ever-changing ingredients. The cocktail menu, on the other hand, is endless. Actually, there isn’t one. Each drink is handcrafted specifically to the taste of the customer using Bar Marco’s made from scratch ingredients. (I’ve also heard they have a killer collection of unique, hard to find and “natural” wines, but we’ve always opted for the cocktails. And on Mondays, Bar Marco doesn’t have a menu. A guest chef, typically for charity, will reinvent the restaurant in their own way.)

All of these details — the historic building, dark atmosphere, inventive and/or non-existent menu and made-to-order cocktails — make me feel like I’m part of secret society every time I step foot inside. When I arrived last Wednesday, we were greeted by a familiar face: the brother of a friend’s business partner. Within moments, I had passed on my cocktail wishes. I wanted gin, savory.

We were quickly handed two plates, compliments of the chef, each with a thin slice of radish, topped with sweet pineapple chutney and few crunchy pistachios. In just one bite, sweet and tangy and earthy flavors hit my tastebuds. So good.

After I looked over the menu, I decided to try the arancini as an appetizer. But before I could even place my order, two arrived at the table. Two fried rice balls, stuffed with mozzarella, pork ragu and sage. If you’ve never had fried mac and cheese, you should, because it’s as delicious as it sounds, and it’s exactly what Bar Marco’s arancini tastes like. Heaven.

My drink arrived shortly thereafter. A gin cocktail with yellow chartreuse, dill and lemon. Then, the main course. I ordered the braised lamb, which was juicy and tender and sat atop a moist polenta cake, perfectly roasted carrots and a flavor-packed mint gremolata. For the first time in quite a long time, I was genuinely silent as I ate dinner.

On top of all the things we already love about Bar Marco, beginning this April, they will eliminate tips and instead offer all employees a full-time salary. Check out more details here, and don’t forget to check them out the next time you’re in the Strip!

Tag: pittsburgh

The Pittsburgh Food Diaries: Park Bruges.

Not Quite Julia Child’s Eggplant Pizza.

Roasted, Toasted Roarin’ Chickpeas

The Pittsburgh Food Diaries: Tender.

An Easter Away From Home.

Pittsburgh Food Diaries: Industry Public House.

Blue Apron: Baked Fontina Pasta.

The Pittsburgh Food Diaries: The Vandal.

Easy Like a Sunday Morning: Chocolate-Dipped Almond Biscotti.

The Pittsburgh Food Diaries: Bar Marco.

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