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Savory Zucchini Crepe Cake

By
Jordan Snowden
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0
An aerial view of a Savory Zucchini Crepe Cake on a black plate with a slice cut out of it. The slice sits on a smaller green plate to the right.

Assemble a savory layer cake made with crepes and zucchini jam. Dust it with cheese and lardons before baking it to perfection in the oven. Serve it to the oohs and aahs of appreciative eaters. Even veggie-resistant kids may find this “cake” too good to push away.

Savory Zucchini Crepe Cake Recipe

INGREDIENTS

For the Crepes:
2 whole eggs, beaten
1 ¼ cups whole milk or half-and-half
2 tbsp unsalted butter, melted
1 cup all-purpose flour
½ tsp kosher salt

For the Zucchini Filling:
2 large garlic cloves, minced
1 large shallot, minced
3 medium zucchini or about 1 ½ lb, grated and liquid squeezed out a bit
2 packages cream cheese, room temperature
4 oz grated Gruyère, or any other low-moisture melting cheese
Salt and pepper to taste

INSTRUCTIONS

For the Crepes:

  1. Combine all ingredients in the blender just until smooth.
  2. Refrigerate for at least 30 minutes or overnight.
  3. Using a seasoned crepe pan or nonstick skillet, cover the surface of the pan with ¼-inch of batter. Sauté just until golden. Separate each crepe with wax paper. Yields 10-12 small crepes.

For the Zucchini Filling:

  1. Sauté garlic until lightly browned and add shallot. Cook for another 5 minutes.
  2. Add zucchini and cook for about 5 minutes. Set aside and let cool.
  3. Combine cream cheese and Gruyère, and mix until spreadable. Add zucchini mixture.

To Finish:

  1. Preheat oven to 350 degrees.
  2. Top each crepe with filling and spread evenly; stack each crepe in a baking dish and finish with more grated cheese on top.
  3. Add bacon lardons (optional); bake for 20-25 minutes until lightly browned on the top and filling is melting. Cut and serve.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Green Chile Biscochitos

By
Kylie Thomas
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0
Green chile biscochitos cut into star shapes with green chiles decorating the plate. Biscochitos recipe

Biscochitos are a New Mexico dessert staple that if you haven’t tried, you’re just missing out. These famous cookies use a simple butter cookie with anise, sugar, and cinnamon, it’s sugar and spice and everything nice. In this biscochitos recipe, we elevate the traditional cookie with green chiles — it may just become your new favorite dessert topping.

When Did Bischochitos Become New Mexico’s Cookie?

Biscochitos are a traditional New Mexican cookie with a long history. They are believed to have originated with the Spanish colonists who brought their baking traditions to the region. The word is actually even translates to a form of “biscuit” in English. Over time, the recipe evolved, incorporating local ingredients and cultural influences. It was finally named the cookie of New Mexico in 1989 with New Mexico House Bill 406.Today, biscochitos are a cherished part of New Mexican culture and cuisine, often enjoyed during holidays, special occasions, or really whenever the craving hits. They also continue to have twists added on to them such as the green chile type below or our Bisco-Chai-tos infused with a chai finish.

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Green chile biscochitos cut into star shapes with green chiles decorating the plate. Biscochitos recipe

Green Chile Biscochitos

  • Author: Gabe Gomez
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Description

A spiced up version of the Biscochito!

Ingredients

Scale

For the dough:

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp anise seeds
  • 1 tbsp roasted mild green chilies, finely chopped
  • 1 egg

For the topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F.
  2. In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
  4. Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
  5. Beat in the egg until the mixture achieves a smooth consistency.
  6. Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
  7. On a floured surface, roll out the dough to approximately 1/4 inch thickness.
  8. Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
  9. In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
  10. Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
  11. Bake in the oven for 10 to 12 minutes or until a light brown hue.
  12. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.

Did you make this recipe?

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Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Tomato Water Lemonade Popsicles

By
Jordan Snowden
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0
Four Tomato Water Lemonade Popsicles with Raspberries & Mint sit on a white tray surrounded by tomatoes of various colors and sizes

Tomato water is a by-product of the tomato jam process from our Tomato Jam Hand Pies recipe. Instead of wasting it, why not transform it into a healthy, delicious treat for friends and family of all ages? Tomatoes are an excellent source of vitamin C, potassium, and fiber. They are also rich in antioxidants, which help to protect against cancer and other diseases.

Tomato Water Lemonade Popsicles Recipe

INGREDIENTS

1 qt tomato water, from Tomato Jam recipe
4 lemons, juiced
½ cup sugar
¼ cup honey
1 container raspberries
Fresh mint

INSTRUCTIONS

Combine liquids, add sugar and dissolve, and stir in honey. Divide raspberries and mint evenly on popsicle molds, pour lemonade, and freeze overnight. Serve and enjoy!

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Tomato Jam Hand Pies with Bacon and Fontina Cheese

By
Jordan Snowden
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0
Tomato Jam Hand Pies sit on two plates in the top of the frame. Tomatoes, bacon and cheese fills the rest of the frame.

Whether you make them as the mainstay of a picnic or leaf peeping road trip, these Tomato Jam Hand Pies are going to please everyone within reach. There’s something special about the combination of tomato jam, which hits the palate somewhere between sweet and healthy, and flaky crust, with its buttery, nostalgic appeal. You’ll need at least two helpings to describe it to friends, and then possibly a third so that you can enjoy it with them.

Tomato Jam Hand Pies Recipe

INGREDIENTS

For the Tomato Jam:
2 ½ lb Roma or heirloom tomatoes
¾ cup sugar
Optional herbs such as sage or thyme

For the Pie Crust:
1 ½ cups flour
¼ tsp salt
12 tbsp cold unsalted butter, small-cubed
4-6 tbsp cold water, as needed

INSTRUCTIONS

For the Tomato Jam:

  1. Blend tomatoes well and pour into strainer or nut-milk bag; let drain overnight and save tomato water (yields about 1 quart liquid).*
  2. Bring all ingredients to a boil in a sauce pot; reduce to a simmer and cook until jam consistency, about 20-25 minutes. Cool before use.

For the Pie Crust:

  1. In a food processor, combine all except water. Pulse blender until butter is the size of peas and texture is coarse.
  2. Add water just until combined.
  3. Press dough on surface until well incorporated; divide into 12 small balls.
  4. Refrigerate for at least 30 minutes before use.

To Finish:

  1. Preheat oven to 375 degrees in a convection oven.
  2. Roll dough into small discs about ¼-inch thick; put a tablespoon of tomato jam on one half of the pie crust, add rendered bacon, and piece of cheese.
  3. Seal edges and crimp with a fork. Brush with egg wash and sprinkle with sesame seeds.
  4. Bake for 30-35 minutes or until golden brown; turn tray halfway through baking.
  5. Let cool and serve while still warm.

*Use the excess tomato water in this refreshing popsicle recipe.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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Irish Stew with Lamb and Curry

By
Star Laliberte
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0
A delicious bowl of Irish Pub Curried Lamb Stew with tender lamb, vegetables, and rich flavors.

Chef Veda Sankaran contemplated the virtues of lamb to come up with an absolutely scrumptious stew for a St. Patrick’s Day treat. We use McCormick and Spicewalla Madras curry powder to give it that extra kick. Oh, and the recipe calls for a bottle of Guinness. That leaves five bottles left in the six-pack for you and your guests to enjoy as you eat. Sláinte!

History of Irish Stew on St. Patrick’s Day

Eating stew on St. Patrick’s Day, particularly Irish stew, has a rich history rooted in Irish culture and tradition. Traditionally, stew was a humble dish made from inexpensive ingredients. It was a way for Irish families to make the most of what they had, using meat (often lamb or mutton), potatoes, carrots, and onions. The practice of stewing meat with vegetables in Ireland goes back to ancient Celtic times. The slow cooking method for Irish stew helped tenderize tougher cuts of meat and enhanced the flavors. 

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A delicious bowl of Irish Pub Curried Lamb Stew with tender lamb, vegetables, and rich flavors.

Irish Stew with Lamb and Curry

  • Author: Veda Sankaran
Print Recipe

Description

A stew to get you in the St. Patrick’s Day spirit.

Ingredients

Scale

For cooking:

  • 3 lbs boneless leg of lamb cut into cubes
  • 4 tbsp ghee divided in half
  • 1/2 cup olive oil divided in half
  • 3 large bay leaves
  • 1” cinnamon
  • 1 large yellow onions diced
  • 4 large garlic cloves peeled and crushed
  • 1 ½” ginger peeled and grated
  • ½ jalapeno finely chopped
  • ¼ tsp black pepper
  • ¼ tsp curry powder
  • 2 tbsp tomato paste
  • ½ medium honey crisp apple peeled and grated
  • 3 large carrots peeled and cut into hearty chunks
  • ¾ lb petite red potatoes cut in half or thirds
  • ¾ lb petite honey gold potatoes cut in half or thirds
  • 24 oz chicken broth
  • 1 11.2 oz bottles Guinness beer

For dredging the lamb:

  • 1 cup flour for dredging
  • ½ tsp black pepper
  • ¼ tsp turmeric
  • 1 tsp curry powder
  • ½ tsp Madras curry powder
  • ½ tsp Spanish hot paprika

 

Instructions

To dredge the lamb:

  1. Preheat the oven to 325 degrees.
  2. Mix together all the ingredients for dredging the cubed lamb in a large lightweight bowl.
  3. Add approximately ⅓ of the meat, tossing to evenly coat the meat with the flour mixture.
  4. Set coated lamb aside and repeat this step with the remaining meat.

To cook the Irish stew:

  1. Heat a large Dutch oven and add 2 tbsp of ghee and half the oil to coat the bottom of the pot. Once the oil is hot, place as many lamb cubes as you can in a single layer. Brown on all sides, remove and place on a plate, before browning the rest of the meat, using the remaining oil and ghee.
  2. Once all the meat is browned and set aside, add in the bay leaves and cinnamon, followed 30 seconds later by the diced onions and salt. Saute until the onions become translucent.
  3. At this point, add the garlic, ginger and diced jalapeno along with the black pepper and curry powder. Once the onions get medium golden brown, add in the tomato paste and the grated apple and stir to combine.
  4. Then, place the cut carrots and potatoes in the pot and stir. Cook for five minutes before pouring in the chicken broth and the bottle of Guiness.
  5. Bring it to a boil and then cover and turn off the heat. Place in the preheated oven for 30 minutes. Take out, stir and place back in the oven for an additional 30 minutes. Test the lamb to see if it is tender enough. If not, return the pot to the oven for 15 minutes longer or until meat becomes tender.
  6. If you’d rather cook it on the stovetop, once you bring it to a boil, lower the heat to medium or medium-low (depending on your stove,) and simmer covered for at least 1½ hours.
  7. Serve warm with a side of Irish soda bread or crusty bread of your choice.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Recipe and Food by Veda Sankaran
Story by Gabe Gomez
Styling by Keith Recker
Photography by Dave Bryce

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Stone Fruit Polenta Cake

By
Jordan Snowden
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0
An aerial shot of a Stone Fruit Polenta Cake with a few slices precut and leaves and apples surrounding the cake. Stone Fruit Polenta Cake Recipe

We like this polenta cake recipe with the last of the season’s red plums, but peaches and nectarines are great, too. (Don’t tell anyone, but sliced pears or apples work, as well!) The results are a perfect “wake up” treat for the house during the holidays, or something to serve with coffee later in the day.

Stone Fruit Polenta Cake Recipe

INGREDIENTS

1 1/3 cup light brown sugar, divided
2 large eggs
Finely grated zest of 1 large orange
2 2/3 cup fresh orange juice
2/3 cup olive oil
½ cup fine polenta, regular or instant
1 ¼ cup all-purpose flour
½ tsp salt
3 cup stone fruits, quartered: peaches, nectarines, or plums

INSTRUCTIONS

  1. Preheat oven to 350˚F. Grease cast-iron pan (whatever the size your pan was that I used) with softened butter and sprinkle 2/3 cup of sugar evenly. Set aside.
  2. Combine eggs, 1 cup sugar and zest. Whisk until slightly stiff and pale in color. Add juice and oil, whisk to blend.
  3. Combine all dry ingredients and whisk into wet mixture.
  4. Place stone fruit evenly over the sugar and pour batter. Spread with spatula and even out the top.
  5. Place in oven and bake for 50 to 65 minutes. Insert toothpick in the middle to check for doneness, it should come out clean.

Styling and Recipe by Rafael Vencio / Photography by Dave Bryce / Wooden plates by Crate and Barrel

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Celery Root Soup

By
ZAIN
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0
Celery Root Soup in a bowl with two spoons on a cloth on the side

Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers, like this celery root soup. We spent a day in the kitchen with him a couple of weeks ago, and were grateful not just for the warm welcome, but also for bowls of this delicious soup. The view outside is definitely soup-inducing. Now is the moment! This recipe is sized perfectly for a full batch in an instant pot. Curtis adds, “It freezes well, so you might as well make a lot!”

What is Celery Root?

Celery Root, also called Celeriac, is not actually related to celery itself. Instead, it’s closer to a turnip or other root vegetables. But this is no trend or fad. Celeriac is an ancient vegetable. The heroes in the Ancient Greek epics The Odyssey and The Iliad ate it. It has a little bit of a bad reputation because it’s, well, not the most attractive of vegetables. But whipped up into this celery root soup, it doesn’t matter what it looks like. It adds its hearty flavors to a delicious meal.

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Celery Root Soup in a bowl with two spoons on a cloth on the side

Celery Root Soup

  • Author: Chef Curtis Gamble
Print Recipe

Description

A delicious soup that anyone can enjoy.

Ingredients

Scale

For the soup: 

  • 1200 grams celery root, peeled, quartered and cut 1 inch thick
  • 2 large onions, thin sliced
  • 75 grams white miso
  • 150 grams roasted garlic
  • 150 grams parm rind
  • 8 grams baking soda
  • 3 cups buttermilk
  • 3 cups water
  • 4 cups half and half
  • 2 cups cream

For the crispy oats: 

  • 220 gram rolled oats
  • 40 grams mince shallot
  • 55 grams sugar
  • 7 grams salt
  • 4 grams mustard
  • 2 grams thyme leaves
  • 60 grams EVOO

Instructions

For the soup:

  1. In a large wide pot saute onion and celery root over medium heat until onions turn translucent.
  2. Add Baking soda and stir to coat the onion and celery root. The baking soda will quickly caramelize and break down the onions, once this happens quickly add miso and roasted garlic and stir to combine. Just warm through being careful not to burn miso.
  3. Add all the buttermilk, water, half and half and stir to warm through and to remove all the delicious fond that has built up on the bottom of the pan.
  4. Transfer to your electric pressure cooker, add parm rind  and pressure cook on high for 30 min. Release pressure, add the cream, remove the parm rind and puree. Reserve warm and transfer to serving bowls and top with parm and crispy oats (recipe below).

For the crispy oats: 

  1. Preheat the oven to 250. In a wide pan cook shallot until barely translucent over medium low heat in a small amount of canola oil. Remove from heat and quickly add the rest of the ingredients and stir to coat and combine.
  2. Transfer to a silpat-lined baking sheet and toast in the oven at 250 in 15 min intervals until a light golden brown. Reserve, cool, and store in an airtight container at room temp.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Chef Curtis Gamble
Photography by Dave Bryce

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Pittsburgh Happenings: October 2023

By
Jordan Snowden
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0
Festival of Combustion by Primetime Shots for Rivers of Steel

Embrace new experiences, see new things, and hear some new sounds with the following October events in Pittsburgh. The city is ready to satisfy all of these urges this fall.

Speaker Series: Jane Fonda

Heinz Hall, October 4
Kicking off the 2023-2024 Pittsburgh Speakers Series season is actor and activist Jane Fonda. Other guests in this subscription-only series include Van Jones, Adam Kinzinger, and Celine Cousteau.

jane fonda poses with a short grey haircut. she looks to the camera with her left hand on her chin
Photo by Yu Tsai

Festival of Combustion

Carrie Blast Furnaces, October 7
Get ready to have a BLAST during the Festival of Combustion, where attendees of all ages can participate in hands-on industrial demonstrations alongside live music performances and shopping wares from local makers.

Grupo Corpo

Byham Theater, October 14
Two stunning works, one amazing night: led by duo Paulo and Rodrigo Pederneiras, Brazilian dance theater company Grupo Corpo performs Gil Refazendo — inspired by and set to the music of Brazilian music godfather Gilberto Gil — and Gira, a reconstruction of movement from Afro-Brazilian religions and ceremonies.

The Barber of Seville

Benedum Center, October 14-22
You’ll find yourself laughing while trying to sing along to the infectious melodies of The Barber of Seville. Will Count Almaviva win Rosina’s heart over the dastardly Dr. Bartolo? Only (hilarious) time will tell…

Whose Live Anyway?

Byham Theater, October 18
Participation is key in Whose Live Anyway?, the traveling improv comedy performance from the current cast members of the Emmy-nominated TV show Whose Line Is It Anyway? Beware, you might just end up onstage.

a man holds up a bird cage with a weird expression on his face. a woman stands behind him with his hands up
Barber of Sevillle (2022) by Jeff Strout for New Orleans Opera

Pittsburgh Halloween Festival

Allegheny RiverTrail Park, October 21
If you like to dress your furry friend up for Halloween, let them participate in the festivities this year! The Pittsburgh Halloween Festival will have treat-or-treating and costume contests for humans and dogs, a haunted trail, a haunted gingerbread house competition, horror art, and more Halloween entertainment.

Chelsea Handler

Heinz Hall, October 22
An almost decade-long run as a late-night talk show host, starring role in a documentary series, six best-selling books, owning a production company… there’s little that comedian Chelsea Handler hasn’t accomplished in the entertainment industry. Now, following the release of her 2022 Netflix special Revolution, Handler is hitting the road for her Little Big Bitch Tour.

Himbos

New Hazlett Theater, October 26-27
In this new service-industry saga written by Brian Pope, the fun gets put in dysfunctional. Part of the New Hazlett Theater Community Supported Art (CSA) Performance Series.

Pittsburgh Vintage Mixer

David L. Lawrence Convention Center, October 28
Said to be its largest event yet, the Pittsburgh Vintage Mixer returns for its 11th year for a day of nostalgia, community, and shopping among the best local and regional sellers of authentic vintage furniture, fashion, home goods, and beyond. What unexpected treasure will you discover?

The Wiz

Benedum Center, October 31-November 5
On its way to Broadway in New York, The Wiz, the popular, inventive take on The Wizard of Oz, follows the yellow brick road to Pittsburgh for an almost-month-long run of soul, gospel, rock, and body-shaking funk.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Grilled Oysters with Roasted Green Chile

By
Kylie Thomas
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0
Grilled oysters displayed with a cilantro topping on a wooden table.

Oysters may sound like a special occasion dish, but this way of cooking them is so simple you’ll want to make this recipe every night. Ultimately, oysters are going to taste like whatever you season them with, so for the below Grilled Oysters with Roasted Green Chile recipe, you can expect a savory, heated flavor. You can even add a little bit of lemon juice to the oysters to enhance the green chile and enjoy this simple seafood triumph.

How to Grill Oysters

Though you typically eat oysters raw, grilling them is a way to access a whole new flavor profile. For this recipe, we used oysters with their shells already open but another way to approach grilling is to let them soften until the top shell slides off and they’re sitting on the grill open-face. When the liquid inside of them starts to bubble, that means the oysters are ready for your slurping pleasure. Just be careful, as they may be hot!

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Grilled oysters displayed with a cilantro topping on a wooden table.

Grilled Oysters with Roasted Green Chile

  • Author: Gabe Gomez
Print Recipe

Description

Turn a luxury dish into something you can enjoy every day!

Ingredients

Scale
  • 24 fresh oysters, cleaned and half-shelled
  • 1 cup finely chopped freshly roasted green chile
  • 1/2 cup melted unsalted butter
  • 2 cloves minced garlic
  • 1/4 cup chopped fresh cilantro
  • Pinch of salt and freshly ground black pepper
  • Lemon wedges (optional)

Instructions

  1. Preheat the grill to medium-high heat, ensuring the grill grates are clean and lightly oiled to prevent sticking.
  2. In a bowl, mix the melted butter, minced garlic, and diced green chiles. Season the mixture with salt and freshly ground black pepper.
  3. Arrange the oysters on the grill with the flat side facing up. Grill them for approximately 2 minutes until they slightly firm up and the edges curl, taking care not to overcook.
  4. Spoon a generous amount of the green chile mixture over each oyster.
  5. Close the grill lid and continue cooking the oysters for an additional 2 to 3 minutes.
  6. Once grilled, carefully transfer the oysters to a serving platter.
  7. Sprinkle the chopped cilantro over the grilled oysters. For a touch of acidity, add a splash of lemon juice. Enjoy warm.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

The Woman Behind The Soup: A Q&A with Pittsburgh’s Brothmonger

By
Kylie Thomas
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0
Sarah Coppolo, aka Brothmonger

If you’ve lived in Pittsburgh, you’ve probably heard of the infamous Brothmonger, selling some of the most delicious, comforting homemade soups you’ll ever try. She has become a staple for the culinary lovers of the city. But, if you haven’t heard of the Brothmonger, then now is the perfect time to find out who Sarah Coppolo is and why you should indulge in her hearty soups while the temperature begins to drop. TABLE Magazine spoke with Coppolo about the growth of Brothmonger and, of course, soup.

Why soup?

My mom always made soup and was great at it. So we always had soup around when I was growing up. My mom was always a great cook but she also was a single mother and a nurse. So she worked a lot and her shifts kind of varied, so she would always make sure we had soup to eat. It was always something that she and I enjoyed together. But I never really was interested in learning how to cook until I moved out and didn’t have her. I started teaching myself how to cook when I was in my early 20s. Soup was just something that I immediately started to pick up on and was able to get pretty good at, so once I started getting really into cooking, I would make soup all the time. I can never really cook a small portion of something, so I would always make tons of soup and then give it out to my friends and stuff. 

What has the growth been like since starting Brothmonger?

I started Brothmonger in late 2018, early 2019. It was just like a small operation running out of my apartment. I started it because I always really liked cooking, and I was pretty good at making soup. I felt like there was kind of a hole in the market in Pittsburgh for good soup. So, I just started it on Instagram and started selling it out of my apartment. Then it kind of unexpectedly grew a lot, in a somewhat short amount of time. And then in 2021, I started selling out of Mayfly Market and Deli in the North Side, and I did that for the whole year. But for most of 2022, I actually didn’t really sell soup at all, just because I was also working full time. So I did a pretty good job of burning myself out. But, towards the end of 2022, I was ready to get back into it. So at the beginning of this year, I started working with Thyme Machine and left my full-time job in May. Now I’m selling at Linea Verde Green Market, Thyme Machine, and Deutschtown Deli, and I even have my own email newsletter called The Brothmailer. 

 

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A post shared by brothmonger (@brothmonger)

What’s your process of adding a soup to your menu?

I mean, if the first time I make it, it’s good, I’ll sell it. I don’t usually test things in small batches. Most of the time now, I can come up with something in my head and then make it work. So now I can come up with a soup and know what’s going to be in it and tell what it’s going to taste like before I make it. It’s a very fun, creative, and challenging process. I’ve also made so many different soups that I kind of have this rotating list of maybe like 40 different soups that I could make. 

What’s your favorite soup you’ve ever made?

Ultimately, my favorite soup is sausage tortellini. I think of that as the flagship soup of Brothmonger. When I was starting Brothmonger, it kind of started because a friend of mine posted on Facebook that said, ‘I’m sick right now. Where in Pittsburgh can I get some really good soup?’ People were commenting on it and telling her that she should go to Eat n Park. I was like, this is unacceptable. So I made her a sausage tortellini soup, and I took it to her at work. That’s what I used to make for my friends anytime anyone had a cold. It’s a recipe that I got from my mom and it’s definitely my favorite soup. Now I feel like everyone in the city has eaten it and that means a lot to me. It’s from my childhood, but it’s also kind of the soup that started it all. 

Sarah Coppolo, aka Brothmonger

What keeps you going when things get busy?

It is kind of exhausting, but working for myself is so rewarding. I’m really glad that I’m doing it. Owning my own business and seeing something out from start to finish, there’s just no better feeling. It’s awesome to have a place in the community. The fact that people know me, and they know what I do. They see me and say hello to me, and tell me what they ate, where they got it and that it was good, it’s incredible. I really feel like I have such an amazing life, and I never could have imagined that it would be like this. I’m very grateful for the people in Pittsburgh who have supported me. I don’t know why, but I feel like I’m doing something right all the time. Plus, being able to feed people has always been my favorite thing. So yeah, it’s totally worth it. Just the feedback that I get from people and being a part of this community, there really is nothing better.

“Take your time. Figuring out what you’re doing and having everything ready is very important.”

What’s the perfect soup to make for the fall season? 

Chili and any bisque are always great. I’m doing this butternut squash bisque right now that I’m really into. I also made chili last week. Since it’s football season now, it’s the perfect time to make it. Plus, it’s very easy to make. Even any stews are great. You really can’t really go wrong with soup during fall. Just don’t make gazpacho, haha. 

What kind of advice would you have for somebody who’s starting to make their own homemade soups?

Take your time. Figuring out what you’re doing and having everything ready is very important. I hear a lot of people say things like, “I can’t make soup” or like, “I don’t know why it doesn’t taste good,” and the number one mistake that people make is that they don’t season as they’re cooking. So when I’m making soup, the first thing I do is if I’m tossing onions, I’m salting them. Then when I’m putting in carrots and celery, I season them. If I have chicken that I’m putting in later, the chicken is already seasoned before I’ve put it into the soup.

Even If you’re boiling pasta, make sure it’s seasoned. Then the whole dish will taste like every single element.  Another important part of making soup is making sure all elements in a rounded dish are present: fat, acid, salts. If I’m making something that is going to take a long time, like something that’s braised or a beef dish, I’m always going to add lemon juice or vinegar at the end. It ties it all together and elevates all the flavors. Just being more of a dynamic cook and thinker when you’re making soup will ultimately produce better dishes for you.

Story by Kylie Thomas

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