Chef Joey Hilty’s Fall Dinner Menu

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October 11, 2024

Braised lamb is given notes of autumn when adorned and balanced with a sweet and sharp homemade mostarda Mantovana, an Italian take on quince chutney. Quinces are one of Pittsburgh Chef Joey Hilty’s favorite things about the fall, and this recipe makes use of all of their best qualities.

Tips for Making Mostarda Mantovana

While the quinces are a bit more time-intensive than other fruits, the floral, vanilla-like flavor is well worth it. You can use the below mostarda recipe the same way you would chutney. If you’re feeling ambitious, make a larger batch when quince is in season, and you can use it year-round. Mostarda Mantovana is not for the faint of heart. It does require multi-day maceration, and we’ve called for mustard oil, which due to its illegality in the US, you may have to get, shall we say…creative with making it. What you’re doing is letting the fruit sit in the syrup to maximize the flavor. Be patient and make sure you’ve done every step with care, from the peeling to the proportions syrup, because with making Mostarda Mantovana you’re in it for the long haul.

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Braised Lamb with Mostarda Mantovana

Author: Joey Hilty

Description

Braising lamb just makes it so much better.

Ingredients

Scale

1/4 cup kosher salt
2 tbsp sugar
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp allspice berries
2 cinnamon sticks
2 star anise pods
1 bone-in square-cut lamb shoulder (about 5 lb)
1/2 cup maple syrup
1 head garlic, halved crosswise

For the Mostarda Mantovani:

1 lb quinces (approx 450 g), peeled, cored and thinly sliced
1 cup sugar (approx 225g)
8 to 10 drops of mustard oil, depending how strong you prefer the mustard flavor. Since mustard oil is illegal in the United States, you might consider sautéing mustard seeds in ghee and adding some drops of this to the recipe. The flavor is not the same, but it brings notes of mustard to the final result.

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Instructions

Combine the salt with the sugar, fennel seeds, peppercorns, allspice, cinnamon, and star anise with about 2 quarts of water in a large pot. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat and allow the brine to cool completely.
Put the lamb shoulder in a large (6- to 8-qt) container and pour the brine over the lamb. (Ideally, the lamb shoulder should be submerged, so weigh it with two plates. But if that’s impractical, cover the lamb with a clean cloth that’s saturated in the brine.) Refrigerate the lamb shoulder in the brine overnight or up to 48 hours.
Preheat the oven to 475 degrees. Place a rack on a baking sheet. Drain the lamb and pat dry. Put the lamb on the rack and roast until well browned on the exterior, about 30 minutes. (Or sear the lamb over a medium-hot grill for 15 minutes until well browned on all sides and nicely charred in places.) Lower the oven to 300 degrees.
Transfer the lamb shoulder to a large roasting pan. Mix the maple syrup with 8 cups water in a bowl and add to the pan. (The liquid should come about halfway up the shoulder; add water if needed.)
Braise in the oven until the lamb shreds easily with a fork and the chickpeas are tender, about 5 hours. Let the lamb cool in its braising liquid in the refrigerator overnight.
The next day, preheat the oven to 475 degrees. Add garlic to the pan with the lamb. Roast the lamb, uncovered, spooning the braising liquid over the lamb every 5 minutes, until the lamb is hot through and glazed with the liquid, about 30 minutes.
Dress the braised lamb with your homemade Mostarda Mantovani for a delectable fall feast.

For the Mostarda Mantovani:

Day 1: In a pot, mix the quince slices with sugar and let macerate for 24 hours.
Day 2: Remove fruit sliced from the syrup. On low heat bring the syrup to boil and cook for 10 minutes. Add sliced fruit to the syrup and let macerate for another 24 hours.
Day 3: Repeat the process again.
Day 4: Bring fruit together with syrup to a boil and cook for a few minutes until lightly caramelized. Let cool completely. Add mustard oil and stir (*but since mustard oil is banned in the US, EU, and Canada, simmer 1/4 cup of white wine with 2 oz of mustard powder and dissolve). Pour onto the cooked fruit mixture.
Notes: If you don’t have quince, use slightly sour green apples for the Mostarda Mantovana. Weigh the fruit for the recipe after peeling, coring, and slicing.

Recipes by Joey Hilty, The Vandal
Photography Dave Bryce
Styling Keith Recker

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Potato Rösti

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October 11, 2024

An absolute must-have for breakfast on weekends or as a simple and delicious side, Joey Hilty of Pittsburgh’s The Vandal elevates a traditional Potato Rösti by bejeweling the crispy dish with trout roe, crème fraîche, and sprinkles of chives and dill.

What is Rösti?

This dish comes from the central European cuisine, where you need robust flavors and filling dishes to combat the cold winters. You’ll find it at Swiss tables high in the mountains, from chalets to small Alpine villages, though it originated as a breakfast dish in the Alpine city of Bern. The secret to a good potato rösti is not in the potatoes themselves, but in the use of clarified butter for extra flavor, and patient cooking to achieve crispiness.

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Potato Rösti

Author: Joey Hilty

Description

Kind of like latkes but even easier to make.

Ingredients

Scale

3 1/2 lb (about 10) Yukon gold potatoes, peeled and placed in cold water
Coarse salt
Freshly ground pepper
1/4 cup clarified butter (for potatoes)
Crème fraîche
Chopped dill
Chopped chives
Trout roe

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Instructions

Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in pan evenly; press down with a spatula to flatten cake. Cook until the bottom is golden and turning crisp, about 18 minutes.
Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve with a dollop of crème fraîche, a spoonful of trout roe, and as much herbage as possible.

Recipe by Joey Hilty, The Vandal
Photography Dave Bryce
Styling Keith Recker

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Bring the Feeling of Fall Inside with These Easy Decor Tips

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October 10, 2024

As the sizzling summer temperatures start to cool and crisper, cozier weather sets in, you may want to embody the feeling of warmth and coziness in your home by adding a few fall decor updates to reflect the current season. TABLE Magazine spoke with Laura Bonucchi, principal designer and owner of Pittsburgh’s DTSH Interiors, for a few tips and tricks on bringing that fall feeling indoors.

When creating a vignette of seasonal decor, I always opt for items that have impact and will make a statement. For me, this means fewer larger-scale items placed in a prominent location. I.e., less is more. I prefer this approach to many small decorative knick-knacks.

Here are some key areas of the home I like to focus on, sure to have the most impact.

Bring the Feeling of Fall Inside Your Home with These Easy Decor Tips

Entryway

Roxanne’s Dried Flowers in the Strip District creates gorgeous, high-quality wreaths and florals.

Your foyer sets the tone for the rest of the home, and so does your front door!

Add a large seasonal decorative wreath to your front door featuring the colors of fall: burnt oranges, yellows, browns, and reds. Accent the surrounding area with larger-scale lanterns. I like to opt for LED candles to create ambiance in the evening.

Go one step further by adding a seasonal doormat, and possibly some natural items from the local market: pumpkins or gourds.

Living Room

Hot Haute Hot in the Strip District showcases some moody and exotic homewares.

The easiest way to make your living room feel cozier and more autumnal is to switch out the pillows on the sofa.

One space-saving trick I employ year-round: having one set of the same size pillow forms/inserts. My decor/storage hack: having multiple pillow covers in these exact sizes, to fit the same set of pillow forms. Instead of storing multiple pillows, I have one compact box of seasonal pillow covers. They fold and tuck away nicely. It’s easy to switch things up!

Dining Room

Other areas to focus on here are the coffee table and fireplace mantel. I love to use items of varied heights and shapes, such as sculptural vases and candle holders, like the above made by local artist Hanna Dausch.

Gather, Sewickley has an incredible selection of tableware and vases.

In the dining room, I love to have a seasonal centerpiece on the table. Use large textured vases with natural branches and seasonal faux florals.

Bedrooms

For bedrooms, you can use a similar approach to that of the living room.

Make sure to add extra blankets that are thick and warm, accent pillows, and even seasonal artwork, to tie everything together.

Seasonal Scents

PGH Candle in the North Shore presents a delicious assortment of fall-themed, hand-poured, soy wax-scented candles.

Throughout the house, I love to include some seasonal scents. This helps to reinforce all the physical decorations used, and to create a warm, inviting atmosphere. Try to incorporate diffusers and scented candles featuring cinnamon, apple cider, or pumpkin spice.

Colors, Fabrics, and Natural Elements

Richly colored velvet pillows, perfect for fall, at Pittsburgh Custom Furniture in The Strip District.

When it comes to seasonal decor, it’s important to keep things simple.

Focus on using earthy tones, burnt orange, and ochre yellow to infuse fall into your home’s decor. Rich textures like velvet, corduroy, and fur can further help to inject texture and warmth into the home. These materials are great for decorative pillows and blankets.

Pumpkin spice-scented Potpourri at Roxanne’s Dried Flowers.

With this vibrant palette of richly colored changing leaves and scents, all while adding natural elements from the farmers’ market, you are sure to create a true representation of the season’s harvest.

Additionally, appealing to the sense of smell creates a delicious anticipation of the best of the fall season; steaming warm soups, football Sundays, and holiday gatherings with loved ones… all soon to come.

By using these seasonal decor tips, you are sure to set a cozy vibe for the season!

Story by Laura Bonucchi

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Happy Christmas Boozy Root Beer Float

By

Star Laliberte

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October 10, 2024

Two boozy root beer floats I frosted mugs overflowing with frothy root beer on a snowy surface with colorful Christmas ornaments and greenery.

When you’re scrolling through listings of annual holiday specials to watch, surely the classic favorite A Charlie Brown Christmas will come to mind. Remember when Charlie Brown confessed to Lucy that he just didn’t feel right about Christmas? The beloved character was feeling depressed about what the season had turned into. Before you find yourself feeling the same way, set aside time to stream this seasonal favorite with our Happy Christmas Boozy Root Beer Float, inspired by the time-honored cartoon, in hand. It’s a wintry spin on a spiked float with a hint of minty flavor.

Modifications for Your Boozy Root Beer Float

If you want, you can modify the recipe for kids or non-drinkers in your life by eliminating the alcohol and adding a 2 tsp of 1883 Maison Routin Peppermint Syrup. If you’re not a fan of Grey Goose, some other liquors you can try are bourbon and rum, which fortify the flavor of the root beer. Kahlua or other coffee liqueur can also pair nicely with root beer.

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Happy Christmas Boozy Root Beer Float

Author: Star Laliberte

Ingredients

Scale

1.5 oz Grey Goose Vodka
2 tsp clear Creme de Menthe
Ben & Jerry’s Vanilla Ice Cream
A & W Root Beer

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Instructions

Place 2 scoops of vanilla ice cream in a frosted mug.
Fill halfway with root beer.
Pour vodka and creme de menthe over the ice cream.
Top off with root beer.

If you’re in the market for root beer mugs, try these.

Recipe, Styling and Story by Star Laliberte / Photography by Laura Petrilla

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Pie Recipes for Your Next Family Gathering

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October 10, 2024

From savory to sweet, whether you’re in the mood for a classic apple pie or something a little more unique, stand out at your next family gathering by bringing one of the following pie recipes.

Pie Recipes for Your Next Family Gathering

Gingered Peach and Blackberry Pie

Farm-fresh peaches make a fantastic addition to this gingery, blackberry, and peach pie recipe, but feel free to use whatever stone fruits are currently in season near you.

Tomato Pie

Tomato pie is a savory and delicious dish that’s a favorite among many. With its simple instructions and easy-to-find ingredients — fresh tomatoes, basil, and a flaky crust — this recipe from Chef Jackie Page is an easy switch up to your usual routine (and is sure to impress)! Plus, a savory pie will ensure that you’re in a category of your own at the buffet table.

Whole Grain, Gluten-Free Mixed Berry Pie

This recipe yields enough pie crust for a 9-inch pie with a full top crust, or a 10-12 -inch pie with a decorative top crust. You don’t have to carve your dream house into the crust to make this pie, but I do hope you use this recipe to thank someone special in your life.

Chocolate Mint Pie

A delicious, silky, chocolate mousse pie topped with mint whipped cream sure to awaken the senses.

Raspberry Glaze Pie

Raspberry Jell-O makes Sand Hill Pie’s fruit pie a breeze. This recipe was simply labeled “Elby’s Pie” and was contributed by a great-aunt. Elby’s was the restaurant known regionally as Eat’n Park, as famous for their strawberry pie as they were for their Big Boy.

Dutch Apple Pie

Apple pie is such a classic cold-weather favorite — but this one is a bit of a twist on the traditional. The addition of sour cream to the apple filling makes it creamy. Then, it also adds a tangy flavor that offsets the sweetness perfectly.

Chocolate Pretzel Pie

This is a sweet, potluck or picnic-ready interpretation of a classic pie using everybody’s favorite snack, pretzels. Your family will be wowed at the ingenuity (and goodness) of this chocolate pretzel pie!

Sweet Potato Pie

Finish your feast with the best version of this traditional dessert. Chef Jackie Page‘s sweet potato pie recipe is an excellent choice all year round.

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Cranberry Kombucha Apple Cider Rum Punch

By

Justin Matase

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October 10, 2024

Cranberry Kombucha Apple Cider Rum Punch

A splendid winter sunset gifts us with a dose of color to liven up the somewhat gray tapestry of our dimmest season. This fruity punch does the same work with layers of color and fresh, lively flavors. Plus… kombucha, so it must be healthy too? Garnished with fresh cranberries and a bit of thyme, this punch sparks up the brunch menu or the cocktail tray with equal verve.

How to Pick the Right Apple Cider for Your Rum Punch

When choosing apple cider for your rum punch, prioritize a balanced, slightly tart cider with a good natural sweetness. You don’t want any extra preservatives or flavoring in there. Also, look for options labeled as “unfiltered” or “fresh-pressed” for richer flavor, and avoid overly sweet ciders that might overpower the other ingredients. The best rum to pair with apple is typically spiced rum or dark rum, like Kingfly Bliss Spiced Rum. Their stronger flavor profiles will form the backbone of a successful cocktail.

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Cranberry Kombucha Apple Cider Rum Punch

Author: Justin Matase

Description

Kombucha makes this cocktail a little healthier.

Ingredients

Scale

4 oz spiced apple cider (local and fresh is best)
3 oz spiced rum
1 oz lemon juice
1 oz thyme simple syrup
2 oz of cranberry kombucha
4 thyme sprigs
Fresh cranberries

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Instructions

Combine cider, rum, lemon, and simple syrup together and shake. Pour over ice in a highball glass.
Slowly pour cranberry kombucha as a floater and garnish with fresh thyme and cranberries.
Serve your Cranberry Kombucha Apple Cider Rum Punch immediately.

Recipe by Justin Matase
Photography by Laura Petrilla

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How to Naturally Settle an Upset Stomach on Election Day

By

Kylie Thomas

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October 9, 2024

A person places their hand on a cup of ginger tea with slices of ginger and lemon sitting inside.

With an upcoming election, increasing world tensions, weather disasters, and all the events happening in your own life, you would probably gladly accept a natural remedy to settle your stomach. While some stomach and nausea problems can run deeper (in which case you should seek medical advice), many issues stem from stress due to a central nervous system connection between the brain and digestive tract. This, along with many other elements of your daily lifestyle such as your diet, can cause symptoms of bloating, cramping, nausea, digestive issues, or some pain. Thankfully, you don’t have to let these symptoms overwhelm your life, there are natural stomach aids that can soothe your problems.

Please note, none of these aids are a serious, medical cure to upset stomachs, rather they may cause temporary relief. If you continue to experience symptoms or have concerns about your digestive tract you should make an appointment with your doctor.

How to Naturally Settle an Upset Stomach on Election Day

Ginger

There’s a reason doctors tell you to drink ginger ale when you have the flu and it’s not necessarily for carbonation (though it is an added bonus). Ginger is great as an anti‐inflammatory, antioxidant, antitumor, antiulcer, and even has been tested in clinical trials for nausea. To ingest ginger you can grate it and make it into a tea with honey and lemon, take it in a tincture, capsule, or powder form, or find it in probiotic drinks.

The BRAT Diet

Bananas, rice, applesauce, and toast are the key foods for a bland, BRAT Diet that’s easy on your stomach but still gets you the nutrients you need. Other mild foods that you can include in this diet are anything with saltines, different types of oatmeal, or boiled potatoes. The key is to avoid anything spicy, sugary, high in fat, containing dairy, or with citrus.

Hydration

Especially if you’re vomiting, keeping hydrated can be the difference between feeling better and feeling worse. You should aim to drink between eight and 10 cups of water a day but that amount can vary depending on other health factors. Any drinks with electrolytes are another great option though you should avoid ones with a higher sugar content as this can worsen stomach problems.

Peppermint Oil

Sometimes the oldest methods are the best and peppermint oil has been used as a health remedy for a long time. It’s important to note this method should be used sparingly as excess use can cause further issues. But, whenever symptoms are really bad, try adding peppermint oil to your tea or take peppermint oil capsules.

Heat

A hot bath, shower, heating pad, or even hot cup of tea may bring you some much needed relief. Relax your muscles, by kicking back your feet with a heating pad for 15 to 20 minutes a session or in a luxurious bath with candles. The most important part to using heat is to try to calm yourself at the same time with a comfort movie or favorite activity. The combination of heat and deep breathing should put you at ease.

Baking Soda

Out of Tums or antacids? Make your own homemade remedy by combining baking soda and water. Baking soda is actually the main ingredient in over-the-counter antacids to neutralize stomach acid. Just a teaspoon is all you need in your glass of water but it should only be used occasionally and not as a permanent solution. If you want to add a little extra immunity to your mixture you can pour in a little lemon juice to limit acid production.

Try Eating Fermented Foods

Getting pickles as a prescription may be one of the best bits of food advice out there. Fermented foods can help your digestive health by making foods easier to digest, restoring the balance of healthy bacteria in your gut, and lessening the severity of symptoms such as cramping and constipation. Some food you can look to add to your diet include yogurt, cottage cheese, fermented veggies, sauerkraut, kimchi, and kombucha.

Story by Kylie Thomas / Photo Courtesy of Dominik Martin

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Egg Tart

By

Abdul Rafay

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October 9, 2024

Various silver trays of dumplings sit in front of a tray of egg tarts. — These Egg Tarts sit in the back with their bright yellow custard.

Few desserts are as timeless and comforting as the egg tart. With its flaky pastry shell and silky custard filling, this classic treat is loved around the world, from Chinese bakeries to European cafés. Using store-bought puff pastry makes this version quick and approachable, while the custard—made with eggs, evaporated milk, sugar, and vanilla—bakes into a smooth, lightly sweet filling that pairs perfectly with the crisp crust.

Roger Li’s Egg Tart Recipe

This easy egg tart recipe is simple enough for beginners yet elegant enough to serve at gatherings. The puff pastry provides a buttery, golden base without the need for complicated dough-making, and the custard comes together in minutes with just a handful of pantry staples. In less than half an hour, you’ll have warm, golden tarts that taste like they came straight from a bakery.

Perfect for dessert, afternoon tea, or even a sweet breakfast, these homemade egg tarts are a versatile treat that never goes out of style. Serve them fresh from the oven, and watch them disappear fast.

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Egg Tart

Author: Roger Li

Description

These delicate pastries feature a flaky puff pastry shell filled with a silky, lightly sweetened egg custard. Smooth, creamy, and golden, they’re a classic dim sum treat that’s both comforting and elegant.

Ingredients

Scale

1 puff pastry, store-bought
6 eggs
1 cup evaporated milk
2 cups hot water
1 cup sugar
1 tsp vanilla

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Instructions

Take store-bought puff pastry crust and cut to fill mini tart tins.
Parbake the shells according to package directions. While shells bake, mix ingredients.
Fill up the tins with the egg mixture then bake for 10 minutes at 350 degrees.

Food and Recipes by Roger Li
Story by Maggie Weaver
Photography by Laura Petrilla

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Taro Dumplings and Sauce

By

Abdul Rafay

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October 9, 2024

A variety of dumplings placed in round silver pans fill up a large dining table.

Crispy on the outside and soft on the inside, taro dumplings are a classic snack that’s both comforting and full of flavor. Made with mashed taro, wheat starch, and a touch of butter or lard, the dough fries up into golden bites that resemble croquettes. The result is a dumpling that’s light, crisp, and perfect for dipping into a bold, savory sauce.

Roger Li’s Taro Dumplings and Sauce

What makes this recipe stand out is the pairing with a homemade dumpling sauce. Simmered with ginger, garlic, Shaoxing wine, soy sauce, and rice vinegar, the sauce is tangy, aromatic, and just the right balance of sweet and savory. It’s the kind of dipping sauce that elevates every bite and can be used with other dumplings or appetizers too.

These fried taro dumplings are simple to prepare and make a great addition to any meal or party spread. Serve them hot with the sauce on the side, and you’ll have a dish that’s crunchy, flavorful, and sure to be a crowd favorite.

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Taro Dumplings and Sauce

Author: Roger Li