White Dog Cafe

While in Philly we ate at this amazing little restaurant. I hadn't planned on being this behind on blogging so the menu on their website has changed for the season (the best kind of restaurant in my opinion) so I'll name what I remember and let you imagine the rest.

Beet Salad

Heirloom Tomato Salad

Seitan Stir Fry

Tasty Chicken

The best green bean casserole of my life. 

 Incredible Lobster Mac N Cheese.

Fresh Grilled Vegetables

White Dog Cafe is a MUST if you are ever in Philadelphia...fresh, incredible food! 

Summer Squash Soup with Pasta and Parmesan

Summer squash season is over. But it wasn't when I made this. I'm obviously still behind on blog posting, but slowly getting caught back up. This was a nice chunky soup that uses the abundance of summer squash. The fresh herbs and parmesan tied all of the flavors nicely together and it didn't feel like I was violating any "no soup" laws pre-cold weather because the soup was light and fresh.

6  cups  fat-free, less-sodium chicken broth 

3  cups  water 

2 1/4  cups  uncooked farfalle (about 6 ounces bow tie pasta) 

2  cups  finely chopped yellow squash 

2  cups  finely chopped zucchini 

1  tablespoon  chopped fresh parsley 

1  tablespoon  chopped fresh basil 

1  tablespoon  fresh lemon juice 

1/2  teaspoon  chopped fresh thyme 

1/2  teaspoon  chopped fresh oregano 

1/2  teaspoon  freshly ground black pepper 

1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese 

1/4  cup  thinly sliced fresh basil

 

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Streusel Topped Key Lime Squares

I bought a cookbook; something I don't normally do. The book, Cooking Light's Cooking Through the Seasons, really caught my eye at good ole Costco this summer. Not only it does it break the book up into seasons (I'm slowly learning when specific fruits and vegetables are in season), but it also has helpful tips like the best way to cut a mango and the best way to roast garlic. So far, I love it. The recipes are far too involved for me to do during the week, but on Sundays, we eat gooooood. This was the first recipe I made from the cookbook....mmmm I can't wait to keep working my way through this book!

I didn't have lemon extract...I added a little lemon juice and little vanilla extract instead and honestly, these had so much flavor I don't think it was missed.

1/4 butter, softened
1/4 c granulated sugar
1 teaspoon grated lime rind
1/8 tsp salt
1/8 tsp lemon extract
4.5 oz all-purpose flour (about 1 cup)
2/3 c granulated sugar
3 tbsp all purpose flour
3/4 tsp baking powder
1/8 tsp salt
1/2 c fresh key lime juice
3 large eggs
1 tbsp powdered sugar

1. Preheat oven to 350.
2. Place first 5 ingredient in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 c flour to butter mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8 inch square baking pan coated with cooking spray; set remaining 2/3 c flour mixture aside. Bake at 350 for 12 minutes or until just beginning to brown.
3. Combine 2/3 c sugar, 3 tbsp flour, baking powder, and 1/8 tsp salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 for 12 minutes. Remove pan from oven; sprinkle remaining 2/3 c flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar. Yield: 16 servings.

Clam Sauce with Linguini

This is a crabtree family favorite. I have such fond memories of this dish and it's a classic go-to for my family. Its so good and even though it's canned clams (i really have no idea what an actual clam tastes like), I love it anyway. I am a cheese fiend so topping this with freshly grated parmesan (not pictured) is a must.

1 lb linguine
1 onion, finely chopped
3 cloves garlic, minced
1/4 c olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1/2 tsp fresh ground black pepper
14 oz can chicken broth (organic)
1/4 c white wine
2 cans minced baby clams
grated parmesan cheese

In medium pan, cook onion and garlic in oil until onion is tender. Stir in parsley, oregano, basil, pepper, wine, chicken broth and reserved clam liquid. Cook 5 minutes, stirring constantly. Add clams, cook until thoroughly heated. Serve sauce over cooked linguine in bowls. Sprinkle with parmesan cheese.

Garlicky Roasted Potato Salad

Mayonnaise? Not on my potato salad. This is not your typical potato salad; you can actually tell that you're eating potatoes (roasted red potatoes no less!)...not yellow mush. I made this for a relief society activity and I roasted the potatoes the night before and then threw it all together the next day just in time. Perfect.

3 lbs medium red potatoes, cut into 1" chunks
1 tbsp vegetable oil
1 tbsp stone ground mustard
2 tsp coriander seeds, crushed
6 clove garlic, halved
1/2 c fresh cilantro, chopped
1/2 c plain nonfat yogurt
1/3 c green onion, thinly sliced
3/4 tsp salt
1/4 tsp black pepper

Preheat oven to 400. Combine 1st 5 ingredient in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 for 45-60 minute or until tender, stirring mixture occasionally to get even browning. Cool to room temperature.
Combine parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture and toss gently. Serve salad at room temperature, garnish with green onions.

Cafe Gutenberg

For our 2 year anniversary we went to Cafe Gutenberg in Shockoe Bottom. It was during the Sampling Shockoe event where all restaurants in Shockoe Bottom offered a 3 or 4 course menu for a set price per person. We took advantage of it and loved it. The food was incredible, so fresh and so flavorful. I went back with a few other fellow interns to study for our medicine competency a month or so later and got a sandwich...just as good.

Cafe Gutenberg really emphasizes local and fresh ingredients. I love eating there because their food tastes great and because they care about supporting local agriculture and a sustainable food system. 

And now...our anniversary dinner...

chilled local musk melon and basil gazpacho

baby beets and goat cheese with VA wildflower honey

heirloom tomato salad with lemon, basil and white balsamic dressing 

wild salmon with herb lentil salad, grilled romaine and wholegrain mustard cream

saffron and sweet pea risotto with oyster mushroom, braised leeks and sun-gold tomato

vanilla bean crème brulee 

vegan chocolate pecan tart