The last of the summer squash: zucchini

Brilliant colors of orange, green, and yellow winter squash is making an appearance all over the markets- from the acorn variety to butternut, which reminded me that I still have a lot of summer squash both yellow and green taking up a good portion of my vegetable bin.
I've been reading Nigel Slater's Kitchen Diary- Notes From The Larder and found a recipe for zucchini fritters with tomato and rosemary sauce and decided to make the zucchini fritters.

Zucchini fritters 

There is also a recipe included for tomato and rosemary dressing for the fritters that I will try in the future.
I served the zucchini with slices of lemon and a sprinkle of parmesan cheese.

Quiet morning

This morning's chill was the first sign that summer is almost over and fall is slowly moving in.  I decided to make a hearty serving of oatmeal (Bob's Red Mill) to take the chill off and to enjoy the last few moments of summer.

Blueberries have been in abundance at the market these past few weeks; they add a nice balance of sweet and tart flavor to the oatmeal.

During late summer the white hydrangea flowers from our garden turn a dusty pink- a sure sign that summer is almost over.

Rudbeckia in the garden. I love the yellow, brown, and green colors against the morning sun.

This hydrangea was a vivid pink during the summer. I enjoy all the phases of hydrangea and especially love this more subdued color which looks nice with fall plantings.

I couldn't resist these mums at the market. It's beginning to look like fall.

Blueberry scone breakfast

What a nice surprise to find this delicious homemade scone on the breakfast table early this morning.

My daughter's blueberry scone recipe made with a mixture of spelt and all purpose flour.

The perfect amount of wholesome and sweet-who can resist a healthy scone?

Saturday summer stills

Saturdays in the summer are perfect for early morning farmers' markets, checking in on the garden's latest flowers or just relaxing.

Saturday morning at the Rittenhouse Farmers' Market.

Sweet local tomatoes.                        

Small bouquet of zinnias and wildflowers from the Saturday farmers' market brighten up a corner in our hallway.                                     

Front porch planters add a pop of summer color to the green landscape.                                           

Our yard wouldn't be the same without these Adirondack chairs to relax in at the end of a busy day.                  

Rudbeckia is a mid summer staple in our garden. 

I love the way this star looks on our front door. This was a local flea market find. 

Walnut Street Theatre

How often is it that you get to tag along on the occasion of someone else's graduation gift?

Well luckily for me, my daughter's gift from a friend to see a play at the Walnut Street Theatre included tickets for my younger daughter and me- hooray!

This page inside the PlayBill reminds me of the book the character reads in the play.

How to Succeed in Business Without Really Trying is great fun-and not only because we are grateful to have abandoned that olden era of gender inequality (whew), but because it is funny, and entertaining.
The cast is top notch, and the newcomer to Walnut Street, Jeremy Morse (J. Pierpont Finch) is really terrific.

The original book a satire by Shepherd Mead in 1952 was reinterpreted in 1955 by playwrights Burrows, Weinstock, and Gilbert, who then collaborated with Frank Loesser in an adaptation that became the Broadway hit which debuted in 1961.  An interesting evolution!

As the first scene unfolds, Finch reading How to Succeed... while trying to land a job at the perfect company- the book states, "It is essential that the company be a big one. It should be at least big enough so that nobody knows what anyone else is doing."

The hilarious company high jinks throughout the play keep the laughs coming and the audience entertained.

Pizza on the grill-wow!

Pizza may not be the most interesting food topic, but who doesn't like a great pizza? My family really enjoys pizza and we definitely all have our favorites- Stellas or Pizzerea Vetri in Philly, Gusta in Florence, Forcella on the Bowery.

But who knew grilled pizza could be our new favorite? It's a little bit of work to get the dough to cooperate on the grill but the rewards are worth the effort- promise!

Gilled pizza with heirloom tomatoes, San Marzano tomato sauce, buffalo mozzarella, red onion, fresh basil

Recipe: Inspired by Barefoot Contessa Grilled California Pizza
Adapted version:
Dough from Whole Foods Market
Cut dough in half
Roll each half out 1/4 inch thick
Brush dough with olive oil one side
Heat grill to around 375-400 degrees
I used long grill tongs to help with the dough on the grill and to add toppings
Place dough (oil side down) directly on grill grates cook for 1 minute then turn
Brush next side with olive oil and add favorite toppings
Close lid to grill- cook pizza for approximately 4-5 minutes

Here's what we had for toppings:
sliced red onion
fresh ricotta
fresh mozzarella
basil
heriloom tomatoes
roma tomatoes
prosciutto
1 jar San Marzano pizza sauce

This version has more fresh basil and prosciutto.

Tomato season

With the bounty of tomatoes hitting the markets, I'm always looking for new ways to use them in a recipe.
The other day I happened to be reading Melissa Clark's food column A Good Appetite for the NY Times where she includes a short video of Pasta With Burst Cherry Tomatoes and that was enough for me to head straight to the kitchen to see what I had on hand.

Turns out I had plenty of tomatoes, lots of arugula, some mint and a few scallions. After a quick stop to my favorite Italian market DiBruno Brothers, I purchased a fresh and tasty batch of ricotta cheese. While my recipe version is different from Melissa's, the inspiration for using ripe summer ready tomatoes is the underlying idea. With not much mint on hand I added some arugula which gave it a nice peppery finish.

Pasta with sautéed tomatoes

Here's my recipe:
8 oz fusilli pasta
3 garlic cloves smashed
1 tablespoon olive oil and more for drizzling
1 1/2 pints of cherry tomatoes halved
small bunch of scallions chopped
1/2 cup pepperoni abbruzze ( dry aged) chopped
fresh ricotta cheese ( about 3 tablespoons)
salt for finishing (maldon works well)
pinch of red pepper flakes
black pepper
mint leaves torn into small pieces ( about 1/4 c)
1 cup arugula

While the pasta is cooking, sauté the tomatoes in the olive oil for about 5 minutes adding garlic and abbruzze for an extra few minutes over medium heat.
Add cooked pasta to the tomato mixture adding a bit of pasta water to make a sauce.
In the same sauté pan add to the pasta mix fresh chopped scallions, red pepper flakes, ricotta evenly distributed and finally some chopped mint and arugula. Finish with a few flakes of sea salt. Serve making sure to give each person a nice dollop of ricotta.

Summer Birthday Celebration NYC

For my birthday this year, I decided to get my family together and have a picnic lunch in Central Park. The weather was perfect; sunny, breezy, and in the low 80's.  We entered the park around 72nd and 5th and were greeted by a row of beautiful American Elms.

 Canopy of elms 

 Summer planter in Central Park.

The picnic lunch from Bouchon Bakery. We brought our old plaid blanket along- perfect for relaxing on Sheep's Meadow.

We had a terrific time canoeing around the Central Park Lake-the midtown view in the background.

Model sail boats at the Conservatory Water.

A view of the Chrysler Building from our hotel.

 Hudson Clearwater in the West Village was the perfect spot for a casual and delicious birthday dinner. A side of Potato-cauliflower gratin.

We spent Sunday morning in Williamsburg and had a relaxing brunch at Cafe Mogador

The ferry ride view of the Brooklyn Bridge from Williamsburg to Dumbo.

Sunday Smorgasburg in Dumbo is an eclectic mix of food vendors.

Summer Pasta Salad: inspiration from a new cookbook

Lately I've been carving out time to peruse A Simple Feast admiring the striking photographs and clever layout as much as the seasonable recipes.

I was inspired this morning due to the 90 degree day ahead to make a jump start on a summer favorite- pasta salad. 

Rather than follow the same recipe in A Simple Feast,  I used the main idea along with some of the ingredients as inspiration to make pasta salad with what was already in my kitchen, then followed the cookbook's vinaigrette recipe to lightly dress the pasta.
Next time I'll follow their recipe to add to my pasta repertoire.

My version of summer pasta salad ( I usually use whatever is on hand and in season). 

8 ounces penne pasta

pint of organic cherry tomatoes cut in half

2 cups of frozen peas cooked for 3-5 minutes then drained

mint leaves torn in small pieces

parmesan cheese shaved with a vegetable peeler

Vinaigrette recipe from A Simple Feast:

whisk 1/3 cup of olive oil plus more for tossing the pasta ( I used Olio Santo from California- really delicious) 

finely grated zest and juice of 1 lemon

1 shallot, minced

1 garlic clove, minced

Freshly ground pepper

Arden Theatre Presents: Incorruptible

During the opening scene of Michael Hollinger's play Incorruptible, at the Arden Theater in Philadelphia, the medieval stage design, semi-circular seating and Gregorian music draw you in before the actors even speak a line.

The setting is a 13th Century French Monastery that is in dire need for some income.  The source of the income, the bones of Saint Foy, has ceased all miracles and therefore all "paying" pilgrims have disappeared.

The four monastery monks hatch a deviously brilliant plan to ensnare a local minstral to solve their monetary problems and bring back the crowds.  The play was good fun and drew lots of laughter from the audience!

Arugula salads

So what did I do with all of that lovely arugula from Tait Farm? Made salads of course- thanks to the recipes that were included. Their website has other recipes and serving ideas, and you can mail order their terrific selection of vinaigrettes and preserves.

Arugula Potato Salad
recipe from Tait Farm

Minty Arugula and Pea Salad
recipe from Tait Farm

The radishes were so fresh and crunchy and went well with slices of buttered toasted baguette. The arugula salads were really delicious-a terrific way to enjoy farm fresh vegetables lightly dressed with Lemon Vinaigrette.  

Tait Farm: a final stop

My daughter graduated from college this past weekend and we had such a lovely time exploring the area that surrounds Penn State. The family hiked Mt. Nittany ( This time around I relaxed with a book and enjoyed the quiet surroundings) for the second time- each time the views more beautiful, and we said goodbye to our favorite farm stand- Tait Farm. On a return trip to pack up the college grad, a quick stop at the farm for some fresh arugula and radishes and of course some of their homemade preserves.

Look at those radishes! And the arugula is peppery and so delicious. Lemon Vinaigrette, Raspberry Shrub (great with lemonade), and Blueberry Preserves. 

Simple dinner with added lively flavors of mint, basil, and chives

Our favorite crabapple tree in full bloom…the first sign that dining alfresco is finally here.

The zucchini side is from David Tanis' Heart of the Artichoke Zucchini Antipasto minus the fresh mozzarella.
 I wanted to keep it light and let the fresh mint, basil, chives and lemon juice stand out so I omitted the mozzarella and instead added a few crumbles of fresh feta to the spring mix salad.
The swordfish is prepared with olive oil, fresh lemon juice, salt, pepper, and grilled over medium heat for 4-5 minutes on each side. 

A few good cookbooks… a hearty vegetable side for Easter dinner and holiday chocolate

The chef/owners of Philadelphia's Vedge, have just published a cookbook bearing the name of the restaurant. That along with two of David Tanis' latest cookbooks have kept me busy reading for the last couple of days.

For our Easter dinner this year I've decided to keep things super simple with a main dish of  grilled salmon and a livelier side dish, which lead me to swiss chard al forno from David Tanis' One Good Dish. 

Our local market had rainbow chard available so I substituted that for the Swiss chard used in the recipe.

The chard before the béchamel and cheese is added. The rainbow stalks add a nice depth of color with the deep green chard. 

Chard al Forno 

After dinner we enjoyed a delicious Easter Egg from Le Petit Mitron Chocolatier 

A surprise of  dark and white chocolate and sugared candy pieces inside the Easter egg.

Light reading

Lately I've been reading past issues of Cook's Illustrated from the library and it never fails to impress. I love the quick tips from the readers and the recipes are always foolproof and interesting. I've also been catching up on short stories in The New Yorker, and with two of my children living in New York, it also keeps me up to date on the latest cultural happenings. And my latest library book is  A Short Guide to a Long Life by David B. Angus, MD. Even though I'm aware of the latest health and fitness advice (thanks to the Harvard Health Letter), I can never seem to pass up a new book that adopts a short and quick guide to health and well being.

Philadelphia Restaurant: High Street On Market

We had the opportunity to dine at High Street on Market this past Saturday night - and although pressed for time (we had tickets to the Arden for an 8pm show),  it was a really enjoyable meal.

The newly renovated Fork Etc, has been turned into a chic, casually dressed candle lit space with a creative menu.

We started out ordering Kale Chips and Potato Rolls with fresh butter- and after tasting- we realized we were in for a treat. Next, we shared Crispy Broccoli, Rabbit and Chestnuts, and Aged Beets - all outstanding. Our entrees included Buckwheat Orecchiette, Agnolotti, and Seaweed Bucatini,  all delicious - perfectly sized portions.

Our server was casual and efficient- and we were right on time for the eight o'clock curtain!

Buckwheat Orecchiette with crawfish and okra. 

Agnolotti with eggplant, spices, and caramelized goat yogurt.

Arden Theatre Company Presents Three Sisters by Anton Chekhov

There's quite an amount of emotional heft in Chekov's play, Three Sisters, and it resounds when performed onstage. It is a timeless drama of love, loss, family and social class and standing. The cast at Arden took a new twist to these Chekovian–made that up I think–themes and the play was more engaging as a result.

The opening act takes place in an acting studio, with who's to become the eldest sister introduced to us as an acting teacher offering instruction on Chekov's play to a room of students (studying various other parts). The artifice of the school setting gradually falls away, as each student comes to completely embody their character (the set follows).

The three acts bring to a boil the escalating pressures that each of the three sisters face in their young lives, and gives way to the key elements that grip the play; that a life worth living is a life with the freedom to choose how to live. But they lived in the shadow of their town, encumbered by their past. Moscow was their far off hope for a better life.

The actors portrayed their parts with a deep and sometimes funny yearning for significance, validity – "real" and complete lives.

An added bonus, the actors are often caught in conversation with strumming Russian folk songs, occasionally breaking out in to full song. Far from a musical, the songs just help lighten scenes, and give the play some excellent builds and transitions.

Spring metaphors

This is when I know it's officially spring…. when asparagus appears in lovely green bunches at the market. Also, the multi-colored carrots have been showing up occasionally and are such a treat. The pale yellow version is light and crunchy compared to the traditional carrot.

This asparagus was simply prepared by washing, trimming, tossing in olive oil, salt, pepper, and sautéing. 

Roasted multi-colored carrots seasoned with olive oil and cumin. Carrot is a member of the parsley family so cumin, coriander, parsley all compliment the taste perfectly. 

This was a pleasant surprise while walking around the yard this morning.

This small cluster of crocus really perks up the landscape.

Snowdrops among the winter brush.