#TBT: Doughnuts

October 2014 I just can't seem to get doughnuts off my mind, so this was an appropriate page to discover amidst my vintage collection. Jelly doughnuts surely loom on my…

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Donut o’ the Month for Jojotastic: Whole Wheat Pumpkin Ale Donut

October 2014

It’s time for another installation of Donut ‘o the Month! Check out the full story and inspiration behind this recipe on my friend Joanna’s blog Jojotastic! You’ll want to stick around and be inspired by her blog for a spell, so set aside some time, perhaps with a donut and pumpkin ale in hand.

Pumpkin Ale and Donuts

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Pizza in Pittsburgh: Pizza Boat

October 2014 My middle school "Family & Consumer Science" teacher described pizza as healthy. Healthy. I could misconstrue her words. I could use some small version of her in my…

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ShrubDown: A Shrub Competition at Wigle Whiskey + A Recipe

August 2014

“Have you got into drinking shrub yet?” I asked, and I immediately regretted the “yet” lingering pretentiously in the air.

I backtracked and attempted to erase the unintentional hipster tone I had assumed, while proceeding into what felt like a Portlandia skit. I explained to my friend, “Shrub is a syrup or concentrate made with sugar, vinegar and fruit infusions. The traditional beverage dates to colonial times when it was used as a fruit preservation method.” Luckily, my friend was a good sport because the more I spoke, the more “do you know the name of the chicken I am eating?” I seemed.

On that note, let’s talk about a gathering of shrub nerds . . !

Wigle Varieties

Sarah Walsh, owner of Caffe D’Amore Catering, is an avid shrub maker and drinker. She had the idea to bring other shrub nerds together for a tasting and friendly competition à la… a ShrubDown!

1947 Tavern
Jen from 1947 Tavern serving “shroda” and creating her competition cocktail.

We gathered at Wigle Whiskey, where we received a proper welcome in the form of a cocktail containing peach shrub, early grey tea, honey and Aged Wigle Wheat Whiskey. Set against the backdrop of whiskey barrels, was the “shroda bar,” where we sampled shrub (mixed with soda water) from local enthusiasts including Blackberry Meadows farm, Wild Purveyors, the Butterjoint, the Livermore, and 1947 Tavern. After adequate sampling time, the competition began.

Judges

Bartenders from said establishments shook, stirred and mixed at the designated bar before submitting their concoctions to the panel of judges. One critique of the event was the judges were the only official taste testers of the cocktails, but it pays to be friends with a competitor’s girlfriend and catch some of the extra sips. It’s all who you know!

Will's Cocktail
Will Groves of The Butterjoint
Shrub Jars
Various “shrodas”
Cavan and Abby
Cavan of Wild Purveyors and Abbie of The Livermore

Declaring the Winners

The panel of judges declared a first place tie- weak judging, says my competitive side, but congrats nonetheless to Abbie of the Livermore and Will of The Butterjoint on winning the first ever ShrubDown!

Winners Winners
ShrubDown organizer Sarah Walsh and the prize bottles of Wigle White Whiskey for the winners.

Good news for you local Pittsburgh shrub enthusiasts. There is another ShrubDown on the horizon! Mark your calendars for November 9th, and keep an eye open for more details. For you local and non-local shrub enthusiasts, here’s my own shrub recipe.

IMG_9688
Photo by Adam Milliron.

I made the pictured shrub from local mint, fresh strawberries and a red wine vinegar when strawberries were bursting with local flavor. Pardon my blogging delay, and I might suggest using a more seasonal fruit if you’re making this during the fall or winter. I made another variety with lemon, rosemary and apple cider vinegar, which was for the more seasoned shrub palate, as it was far more tart and acidic.

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Heirloom Whole Wheat Pumpkin Gnocchi with Browned Sage Butter, Cranberries, Pecans & Goat Cheese

October 2014

I had a roommate who lived off gnocchi alone, well almost anyways. She was the first person to introduce this foreign pasta pillow to me. Based on her description, I held these doughy nubbins on a pedestal of complication, thinking they contained a filling much like ravioli. How could one roll such a small encasement? It seemed impossible! When I finally ate one, I learned she was far better at architecture than she was at food descriptions. However, in some part of my brain, I maintained the idea gnocchi making would be laborious.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

Then I went to a farm dinner, and I watched several chefs roll out dough at their makeshift prep table. Granted, that prep table surely cost more than most of my kitchen accoutrements combined, but still. There they were, far from their commercial kitchen comforts, pumping out dough pillows, and making it look approachable.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

At long last, I made the gnocchi leap for myself, and much like making mayo for the first time, I now question why I waited so long. These little pillows are so, so, so easy, and the ROI, if you will business jargon friends, is high!

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

This bowl of pumpkin gnocchi exudes fall’s traditional flavors. I used a real pumpkin à la the Urban Farmer’s harvest and a special grainy gift from a friend- Heirloom Sonora Variety Whole Wheat Flour grown in Pescadero, California. However, if you don’t have farmers and wandering, wheat-gathering friends, feel free to use an organic canned pumpkin and an organic whole-wheat pastry flour. Be creative with your toppings too. This is not a recipe of the precise persuasion.

Let your autumn cravings be your guide!

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