On Location

We are in need of a Bahamavention.

Phoodadelphia will be post-poned (even more) due to a vacation. We're on holiday in the Bahamas and will have a full report on the food we eat there. Last time we went we ate turtle, so this could get interesting.

Thanks/Management
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Turtle:


Conch Fritters & Conch Salad:


Shanty:

Kitchenette

11th and Walnut, 19107



The cutest little kitchen shop downtown. Just two weeks old and located on Walnut Street in the basement under a tuxedo rental store, this hidden nugget is full of colorful, sleek and sometimes ironic kitchen tool, accessories and random goodies.

With designers like Ann Taintor on display, the store carries everything you want, but nothing that you'd really need. Tons of cool, though sometimes silly salt and pepper shakers and holiday dish ware you can actually take out of the box.

The store also features gourmet spreads, tapenade and infused cooking oils.

Though a majority of the "cool tools" were stuff we've seen before, 2 items from one of our favorite design companies, Fred, made us want to get out our wallets.

The first being a watering spout that hooks on to a 2 liter:


Then there were these hysterical snap-off plastic ware for picnic-fun. Not very "green," but who cares?

Orange Chops with Pesto Mushroom Kale

2 Pork chops
1/4 cup of of Soy Sauce
3/4 cup of Orange Juice
handful of Cilantro
1 peeled and sliced Orange
1 clove of chopped Garlic
2 handfuls of sliced Mushrooms
tablespoon of Pesto
Butter

1. Marinate pork chops in soy sauce, orange juice and cilantro in a zip lock bag for 24 hours
2. Place pork chops in an oiled frying pan and pour half of the ziplock's contents over them.
3. While your pork chops begin to brown, throw the garlic and onions into a medium-sized wok with with some butter.
   
4. Place the orange slices underneath the pork chops and cover with a lid
5. Add the pesto sauce, mushrooms and kale to the garlic and onions; mix well with a little oil and continue to cook until pork chops are complete

We recommend a Red Table wine.

We Heart Flying Fish

Notes from a recent Flying Fish Beer and Cheese Paring Event at the Philadelphia Art Alliance
(j is for jen's vote, t is tivoni's)








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Extra Pale Ale (4.5%)
strong wheat taste without the bitterness
j/3.5 t/2

with Garrotxa, a firm, Spanish goat cheese
j/3 t/3

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Extra Strong Bitter Amber Ale (5%)
malty, caramel taste
j&t/ 4

with a sweet, unaged Red Wax Gouda, Dutch
j/2.5 t/2

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Abbey Dubbel (7%)
strong, bold taste, yet smooth
j/2 t/3.5

with a green, grassy-in-a-good-way Sage Derby cow cheese, Welsh
j&t/3

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Octoberfish (4%)
chocolate and nut taste
j/2.5 t/4

with a soft, 40% fat, brie-like Taleggio Italian cow cheese
j&t/ 2.5 (too indulgent)

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Hopfish India Pale Ale (6.2%)
heartier than your average IPA
j/2.5 t/3

with a dry, sharp Irish Cheddar
j&t/ 3

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Belgian Grand Cru Winter Reserve (7.2%)
A thicker version of their fruity Summer Farmhouse Ale
j/2.5 t/3

with a cherry juice and walnut-infused processed Gourmandise French cheese.
j/ .5 t/1.5 (like french cheeze whiz)

Green Chili Coconut Noodles with Chicken

4 pieces of chopped Pickled Eggplant*
thinly sliced Fresh Garlic
Mixed Vegetables (carrots, snap peas, onion, broccoli, cauliflower)
1 can of Unsweetened Coconut Milk
4 heaping tsp of Green Chili Paste
handful of chopped Cilantro
1/2 box of cooked Whole Wheat Thin Long Noodles
chopped Chicken

*sliced eggplant in red wine vinegar; soak 1 day

1. In a large wok, cook the eggplant with garlic on low heat until it starts to soften (aprox. 20mins)
2. Add vegetables, chicken and 2 tsp of green chili paste; stirring frequently
   
3. Pour 1/2 can of coconut milk, blending with the green chili paste
4. Add cooked noodles and the rest of the green chili paste
5. Pour the remaining coconut milk
6. Mix well
7. Serve with fresh ground black pepper, to taste

We recommend a Pinot Grigio