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.