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Pavlova

By
Abdul Rafay
-
0
A beautifully presented Pavlova with Roasted Strawberries and Coconut Jam, served on an exquisite plate, showcasing the art of porcelain and stoneware craftsmanship.

Chef Rafael Vencio’s light-as-a-feather Pavlova with roasted strawberries and coconut jam is a beautiful finish to any meal. This take on the classic pavlova slightly crisps its outer layer and reveals a fluffy cloud interior you’ll want to devour. This recipe works best using a food dehydrator set at about 125 degrees or the lowest setting of an oven at around 200 degrees and also a stand mixer fitted with a balloon whisk.

What is a Pavlova?

Pavlova is a meringue-based dessert, showcasing a crisp crust and soft, marshmallow-like center. Usually, you can find this decadent treat with a topping of whipped cream and fresh fruit. This dessert’s textural contrasts plus the balance of sweet meringue and tart fruit makes it unlike anything you have had before. The pavlova’s origins are not entirely known. Both Australia and New Zealand claim its invention in honor of the Russian ballerina Anna Pavlova during or after her tours to these countries in the 1920s. But nowadays, you will see this dessert adorning tables at many celebratory occasions.

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A beautifully presented Pavlova with Roasted Strawberries and Coconut Jam, served on an exquisite plate, showcasing the art of porcelain and stoneware craftsmanship.

Pavlova

  • Author: Rafe Vencio
Print Recipe

Description

A classy and decadent dessert from Down Under.

Ingredients

Scale
  • 1 tsp vinegar (apple cider or white) or lemon juice
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp cornstarch
  • 6 egg whites, from large eggs
  • 1 ½ cups granulated sugar
  • Parchment-lined sheet tray

For the whipped cream:

  • 1 cup heavy cream
  • ¼ cup sugar

For the seared strawberries:

  • 1 pt of strawberries
  • 2 tbsp sugar

Instructions

  1. Mix vinegar, salt, vanilla extract, and cornstarch until thoroughly combined, set aside.
  2. Whisk egg whites slowly first at medium speed until it start to froth; increase speed to high once whites begin to foam. Gradually add sugar, being careful not to add too much at once. Whisk until stiff peaks form; add the vinegar mixture, set aside, and mix until combined.
  3. Trace even circles on the parchment to control portion or divide into 10 mounds. Flatten the middle with a back of a large spoon and free-form a bowl shape. Dehydrate until dry and brittle – the surface should crack easily if roughly handled.

For the whipped cream:

  1. Combine and whisk until stiff peaks form.

For the seared strawberries:

  1. Wash and hull strawberries; toss with enough oil to lightly coat the strawberries and sprinkle sugar. Make pan searing-hot and cook briefly to get a hard sear on one side.

Optional garnish:

  1. Coconut jam, warm and drizzle over Pavlova and strawberries.

Did you make this recipe?

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

Recipe and Styling by Rafael Vencio
Story by Keith Recker
Photography by Dave Bryce
Dinnerware by Mottahdeh

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Unsung Heroes, A Juneteenth Cocktail

By
Jordan Snowden
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0
Unsung Heroes cocktail in a rocks glass, brown in color. A hand is positioned over the top, squeezing lemon into the drink.

Juneteenth celebrates the day that the Emancipation Proclamation, President Abraham Lincoln’s executive order freeing all enslaved people of the United States, reached Galveston, Texas. It took over two years to reach southernmost Texas. In the 20th century, Juneteenth became associated with red drinks, food, and desserts as a symbol of endurance and strength. The inspiration and the name of this Juneteenth cocktail come from a long history of African Americans not receiving their due for major contributions to American society and history.

The whiskey used in this drink is from Uncle Nearest, a distillery named after a talented distiller whose real name was Nathan Green. He originated the Lincoln County Process, which is essential to Tennessee whiskey distillation. He taught Jack Daniels the craft of distillation, putting in motion an American spirits tradition. His is just one of countless unsung inventions and creations by people of color.

This Juneteenth cocktail helps me continually celebrate the paths we forge, as well as the paths forged by those who came before us who might go uncelebrated this Juneteenth.

“Unsung Heroes” is a bittersweet cocktail that encourages us to uncover our history. It’s reminiscent of a cocktail in the Negroni family. The cocktail is special to me because it is part of my personal history. That’s also part of of what led to the founding of my company, Mindful Hospitality Group.

Portrait of Cecil Usher, co-founder of Mindful Hospitality Group, by Michael Parente
 
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Unsung Heroes cocktail in a rocks glass, brown in color. A hand is positioned over the top, squeezing lemon into the drink.

Unsung Heroes, A Juneteenth Cocktail

  • Author: Cecil Usher
Print Recipe

Description

A cocktail to remind us to reflect on those who came before us.

Ingredients

Scale
  • 1 oz Uncle Nearest Whiskey
  • 1 oz Select Aperitif
  • 1 oz Alessio Vermouth Chinato
  • Orange Peel

Instructions

  1. Fill a low glass with ice. Add spirits and stir with a bar spoon until chilled. Twist an orange peel over the drink. Run it around the rim of the glass, and add to the drink.
  2. Sip slowly and contemplate.

Did you make this recipe?

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

For more about Cecil Usher, find him on Instagram: @mindfulhospitalitygroup, @mindful_bartender_

Recipe by Cecil Usher
Photography by Michael Parente

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Let’s Get Grilling for Father’s Day

By
Star Laliberte
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0
a round wooden board with a cut tomahawk steak, corn bread, an individual steak, roasted red peppers, grilled green onion, and grilled yellow lemons with other vegetables and accruements including grilled corn on the cob and glasses of beer.

It’s time to celebrate the men who have made a positive impact on us by taking an active role in our lives. Give dad a break from his beloved grilling duties, and let chef Kevin Hermann’s grilling tips guide you through an impressive feast.

Tomahawk Steak Grilling Tips

a medium rare tomahawk steak cut into several pieces and placed on a board with corn bread, grilled green onions and grilled lemons

 

It’s a beast of a steak, but don’t let that scare you off. The end result is a game changer.

Skewered Meat and Veggies Grilling Tips

Skewers with beef, chicken, and vegetables on a blue plate and blue straw placemat with a glass of beer and a separate plate of grilled vegetables

 

Metal or wooden skewers? Which is better when grilling meat and veggies?

Burger Grilling Tips

a look in photo of a double cheeseburger with pickles

 

Is it the beef? Is it the patty method? Is it the grill? How do they do it??? Here are a few simple steps that help at burger time, every time!

How to Grill Corn and Fresh Vegetables

a blue plate on a blue woven placemat with grilled asparagus and grilled lemons with a separate plat of grilled squash and a separate plate of grilled corn on the cob, and a glass of beer

 

No need to overcomplicate the process when it comes to farm stand corn and fresh veggies.

Food is set — but you can’t forget the booze! We recommended gifting Dad one (or more) of the following Pittsburgh beer and bourbon options.

Kingfly Blended Bourbon Whiskey

A warming bourbon with flavors of spice, oak, and sweet corn.

Sherry Cask Finished Rye Whiskey

This barrel-finished liquor from Wigle Whiskey features sweet berry notes with a spicy finish.

Peated Bourbon

Liberty Pole’s Peated Bourbon is like a campfire in a bottle: a palate of caramel, vanilla, and butterscotch flavors.

Cardshark Bourbon

For those who like a more traditional, rye-tasting liquor.

Rye Whiskey Copper Edition

Quantum Spirits recommends serving this spiced rye, featuring citrus, honeycomb, and caramel notes, on the rocks with a twist of orange.

Mindful Brewing

Located in Castle Shannon and Carnegie, Mindful Brewing makes a great spot for food and brews if firing up the grill for Father’s Day seems a bit too intimidating.

Leaning Cask Brewing

From their refreshing Strawberry Wiggle Butt with fresh basil and strawberry to the Imperial Ridgeback double IPA, this Eastern Pittsburgh brewery features a wide-ranging selection of beverages, perfect for the dad who craves variety.

Necromancer Brewing

For the sports-loving dad, grab a four-pack to-go of Necromancer’s Gold beer, a Pittsburgh Cream Ale, and their Black Pittsburgh Porter.

Inner Groove Brewing

Named after the hidden tracks, or “inner grooves” of vinyl records, this Verona-originated brewery is a center for hand-crafted brews and good tunes.

Story by Star Laliberte and Jordan Snowden / Photography by Laura Petrilla

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Skewered Meat and Veggies Grilling Tips

By
Star Laliberte
-
0
Skewers with beef, chicken, and vegetables on a blue plate and blue straw placemat with a glass of beer and a separate plate of grilled vegetables

Metal or wooden skewers? Which is better when grilling meat and veggies? Players’ choice is my answer, however, if you are using wooden skewers, be sure to soak them in water for 30 mins prior to building your skewers.

Skewered Meat and Veggies Grilling Tips

  1. Make sure your veggies and meats are cut the same size. This will allow for even cooking.
  2. I will often build my skewers in a large pan and season them once they are built. Kosher salt, crushed black pepper, rosemary, and chopped parsley are my seasonings of choice.  Feel free to season as you desire.

Grill over medium heat and rotate the skewers through the cooking process. If the outside is cooking too fast, place the skewers on a piece of foil on your grill. This will buffer the heat and allow the skewered meat and veggies to cook through without burning on the outside.

Story by Chef Kevin Hermann / Photography by Laura Petrilla

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How to Grill Corn and Fresh Vegetables

By
Star Laliberte
-
0
a blue plate on a blue woven placemat with grilled asparagus and grilled lemons with a separate plat of grilled squash and a separate plate of grilled corn on the cob, and a glass of beer

No need to overcomplicate the process when it comes to farm stand corn and fresh veggies. Since they cook pretty quickly, this is a good last-minute task to do while the meat you’ve prepared is resting.

How to Grill Corn and Fresh Vegetables

BEST METHOD FOR GRILLING CORN

When it comes to grilling corn, I have found that cooking them in the husk is the best way to cook. The husk will char on the outside while steaming the corn on the inside, yielding a tender, smoky and delicious bite every time.

    1. Pull back the husks just enough to remove the silks. Pull the husks back into place.
    2. Place the corn onto a hot grill.
    3. Once the corn is cooked, allow the outside to cool slightly and peel away the husk.
    4. Return the corn to the grill if you desire some grill marks.  If not, just slather it with butter, a pinch of salt, and a squeeze of lime.

HOW TO GRILL FRESH VEGETABLES

Grilled vegetables are a great way to add some unique flavors and textures to the meal.  While the steaks are resting, throw the veggies on the grill.

    1. Cut them into pieces at least ½ inch thick.
    2. Season with desired seasoning and a very light drizzle of oil, just enough to coat.
    3. Place on the grill and cover with lid. They will cook quickly, so don’t wander too far.
    4. Turn the veggies after a few mins, or sooner once you see nice grill marks. Pull them from the grill and place on a platter.
    5. Season with a pinch of salt, a drizzle of olive oil, and a squeeze of lemon.

Play with the flavors and colors you find at the store or your local farm. Enjoy the moment and have fun with it.

IMPORTANT ADDED TIPS

    1. Grilling safely is the most important part. Never leave a lit grill unattended.
    2. Cook on a flat, level surface at least 10 feet from any building
    3. Play with seasonings. I prefer salt and pepper, and fire, which lets the meat shine.
    4. Add a few lemons cut in half to the grill. Simply brush with olive oil and place them flesh side down for a couple of minutes. They make for a great finishing touch for all of your grilled goodies.

Story by Chef Kevin Hermann / Photography by Laura Petrilla

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Burger Grilling Tips

By
Star Laliberte
-
0
a look in photo of a double cheeseburger with pickles

Everyone has a friend who swears by the burgers they make. I’m one of those guys. Is it the beef? Is it the patty method? Is it the grill? How do they do it??? Here are a few simple steps that help me at burger time, every time!

Burger Grilling Tips

SIMPLE STEPS FOR BURGERS

    1. Be picky about the meat you select! I use a blend of 50/50 Certified Angus Beef brisket and chuck for all my burgers. The fat content usually comes in around 80/20, meaning 80% meat and 20% fat. This makes for juicy burgers.
    2. Take an 8 oz ball of meat and gently work it like a baseball in your hands. Massage it into a uniform ball and place it on the sheet tray lined with parchment paper. Press it out evenly to 1/2 inch thickness. Cover with plastic wrap and refrigerate once all patties are made.
    3. Season simply with kosher salt and cracked black pepper before placing them on the grill. Cook approximately 4-5 mins on each side. Rotate each to create those hash marks.
    4. Allow burgers to rest 5-10 mins before serving.
    5. Add toppings as desired, and enjoy.

IMPORTANT ADDED TIPS

    1. Grilling safely is the most important part. Never leave a lit grill unattended.
    2. Cook on a flat, level surface at least 10 feet from any building
    3. Play with your seasonings. I prefer salt and pepper, and fire, which let the meat shine.
    4. Add a few lemons cut in half to the grill. Simply brush with olive oil and place them flesh side down for a couple of minutes. They make for a great finishing touch for all of your grilled goodies.

Looking for a local Pittsburgh butcher? Try Fat Butcher, Thoma Meat Market, or Wholey’s.

Story by Chef Kevin Hermann

Subscribe to TABLE Magazine’s print edition.

Tomahawk Steak Grilling Tips

By
Star Laliberte
-
0
a medium rare tomahawk steak cut into several pieces and placed on a board with corn bread, grilled green onions and grilled lemons

While the charcoal is heating up and the table is being set, it’s time to talk beef. This year I’m leaning into a cut above the rest: the 32oz Certified Angus Beef Tomahawk Steak. It’s a beast of a steak, but don’t let that scare you off. The end result is a game changer.

Tomahawk Steak Grilling Tips

PREPARING YOUR STEAK

    1. Remove any excess fat trim from near the bone and exterior. Leaving .5 inch of fat will be ideal.
    2. In a mixing bowl combine: finely chopped fresh rosemary, cracked black pepper, kosher salt, and just enough olive oil to turn it into a paste.
    3. Rub the steak with the mixture and place on a sheet tray, and cover with plastic wrap. This can be done up to 24-36 hours ahead of time, but be sure to keep your steaks refrigerated until cooking time.
    4. Once you’ve lit your charcoal and hardwood (optional) and they have cooked down to hot coals, it’s grilling time.
    5. Gently place your steak on the grill and close the lid. You will want to let this steak cook for 10-15 min per side, turning halfway through to get those classic hash marks.
    6. What if your grill is too hot? Gently remove the steak and lift the grate. Gently push the coals to one side of the grill and resume cooking your steak on the opposite side of the coals. This will slow the cooking down.
    7. Allow your steaks to rest! Once you’ve cooked this beauty to its desired doneness, remove it and place it on a cutting board and allow it to rest for 10-15 mins. This will ensure a juicy and tender ribeye by allowing the muscle fibers to relax and keep those juices in.

IMPORTANT ADDED TIPS

    1. Grilling safely is the most important part. Never leave a lit grill unattended.
    2. Cook on a flat, level surface at least 10 feet from any building.
    3. Play with seasonings. I prefer salt and pepper, and fire, which let the meat shine.
    4. Add a few lemons cut in half to the grill. Simply brush with olive oil and place them flesh side down for a couple of minutes. They make for a great finishing touch for all of your grilled goodies.

Looking for places in Pittsburgh to purchase a tomahawk steak? Try Fat Butcher, Thoma Meat Market, or Wholey’s.

Story by Chef Kevin Hermann / Photography by Laura Petrilla

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Watermelon Salad

By
ZAIN
-
0
Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

Juneteenth is a Federal Holiday celebrating the end of slavery in the United States. It is on June 19, the day news of the Emancipation Proclamation reached enslaved people in Galveston, Texas, in 1865. Food is central to the celebration of Juneteenth. From the groundbreaking book by Bryant Terry, Black Food, essayist Micheal Twitty succinctly writes, “We practiced culinary jazz and improvised, drawing on things we had always done since time began, classical things, endemic to Africa and things we composed with others in mind and creative flourishes dreamed up in the void… no matter where we go, the footsteps will keep coming with creative fire, the character of tradition and sense of the cool that made for food tradition armed with a sense of empowerment and renewal that make for fertile grounds for the footsteps of the children of Africa to come.”

Try Chef Jackie Page’s excellent recipe for refreshing Watermelon Salad this Juneteenth and beyond. It highlights chunks of fresh watermelon with greens, cucumber, and red onion alongside an oil and feta dressing. Plus, you can always add the excess watermelon to a bowl for guests to enjoy and to save food waste.

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Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

Watermelon Salad

  • Author: Chef Jackie Page
Print Recipe

Description

Indulge in juicy, dripping watermelon this Juneteenth.

Ingredients

Scale
  • Mixed greens
  • Cucumber
  • Red onion
  • Watermelon
  • Fresh mint
  • Lemon, juice and zest
  • 4 oz of feta
  • 1/2 cup olive oil

Instructions

  1. In a food processor, add a bunch of fresh mint, zest of one lemon, juice of one lemon, and 4 oz of feta.
  2. Turn on and drizzle in 1/2 cup olive oil.
  3. Mix cut cucumber, red onion, watermelon, and mixed greens in a bowl. Top with dressing and serve.

Did you make this recipe?

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

Recipe by Chef Jackie Page

Photography by Scott Goldsmith

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Jambalaya

By
ZAIN
-
0
Jambalaya in a bowl placed on a ceramic surface along with a spoon, spices, and lemon

Chef Jackie Page’s recipe for jambalaya is an authentic nod to a staple of traditional Louisiana cuisine. Food is central to African American history, so while you can enjoy this recipe any time of year, it makes for a good reminder of history on Juneteenth. From the groundbreaking book by Bryant Terry, Black Food, essayist Micheal Twitty succinctly wrote “we practiced culinary jazz and improvised, drawing on things we had always done since time began, classical things, endemic to Africa and things we composed with others in mind and creative flourishes dreamed up in the void…no matter where we go, the footsteps will keep coming with creative fire, the character of tradition and sense of the cool that made for food tradition armed with a sense of empowerment and renewal that make for fertile grounds for the footsteps of the children of Africa to come.”

About Jambalaya

Like the Creole culture of Louisiana, jambalaya is a mixture of French, African, and Spanish cuisine. Its name comes from a Provençal word, but it also bears some resemblance to the Spanish paella. A version of it also exists in Senegalese cuisine, and many Black people have family stories of their ancestors making jambalaya during enslavement. There are also several variations of the dish within Louisiana. New Orleans style jambalaya, called “red jambalaya” is found primarily in and around New Orleans, and gets its name from the inclusion of tomatoes. This is a Cajun style jambalaya, free of tomatoes and more in line with the cooking style of rural lowlands of Louisiana than that of the city center.

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Jambalaya in a bowl placed on a ceramic surface along with a spoon, spices, and lemon

Jambalaya

  • Author: Jackie Page
Print Recipe

Description

A stew that celebrates the fusion of different cultures and cuisines.

Ingredients

Scale
  • 2 cups of rice
  • 2 tbs. olive oil
  • 32 oz of chicken broth
  • 1/2 pound of each chicken, shrimp, and smoked sausage.
  • A quarter cup of each celery, onion, and green pepper.
  • A bunch of parsley
  • Half a tablespoon Cajun seasoning, pepper, salt, onion powder, garlic powder, Old Bay seasoning.

Instructions

  1. In a large skillet add oil and vegetables and saute until softened; add rice and mix.
  2. Add chicken and smoked sausage, then seasoning and broth. Add shrimp last and cover and cook until liquid is absorbed.
  3. Chop parsley, top, and serve.

Did you make this recipe?

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

 

Recipe by Chef Jackie Page
Styling by Keith Recker
Photography by Scott Goldsmith

Subscribe to TABLE Magazine‘s print edition.

Kid-Friendly Summer Salad

By
ZAIN
-
0
Three colorful bowls of kid-friendly summer salad with pink, purple, and blue napkins on the side.

Mix up a Kid-Friendly Summer Salad that even the pickiest eaters will find themselves enjoying.

The Story Behind Our Kid-Friendly Summer Salad

If you asked me six months ago to try my hand at gardening, I would have given you a hard pass. I think vegetables are beautiful. I love to cook and eat them, but grow ‘em? The process seems laborious, difficult, dirty, and full of possible complication. All of this changed quite suddenly when I decided to work my way through a single cookbook page-by-page, cover-to-cover. Two weeks into the project, I had enough of going to the market for fresh herbs. Parsley, rosemary, thyme, oregano, basil – who has the time and money? Ergo, project number two, urban gardening, jumped to the front of the line.

My children were watchful and inquisitive about the process as I gathered my gardening supplies. As experienced garlic growers themselves (thanks to my wife), they were quick to offer assistance in choosing seeds, pots, and most importantly the right location indoors, and out, for our new herbaceous friends. Although I had my mind set on “just the basics,” my kids had bigger plans for lettuce, tomatoes, radishes, potatoes, onions, and peppers.

Letting Little Hands Do the Work

The kids took ownership of the project quickly. Their creativity, imagination, and interest in basic math and measurement really came to the forefront, in a way I hadn’t anticipated. My impatience about going to the market for herbs opened up a hands-on experience and an education about healthy eating, responsibility, nutrition, limiting food waste, and the importance of teamwork.

The labor and care that a garden requires is no small matter, but it’s a very small price to pay for the beauty, the extra food, the garden-to-kitchen cooking inspirations, and most importantly, the memories you make with your littles and not so littles as the seasons change.

A great kids’ gardening resource: kidsgardening.org.

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Three colorful bowls of kid-friendly summer salad with pink, purple, and blue napkins on the side.

Kid-Friendly Summer Salad

  • Author: Kelly Kinsey
Print Recipe

Description

Friendly for little mouths and little hands.

Ingredients

Scale
  • 1 cup shelled pistachios
  • 2 tbsp granulated sugar
  • 1 clove garlic, peeled and sliced in half
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp white wine or champagne vinegar
  • 1 cup olive oil
  • Salt and pepper, to taste
  • 3 cups romaine lettuce, chopped
  • 2 cups spring mix or spinach
  • ¾ cup white beans
  • ½ cup feta cheese
  • ½ cup chopped tomatoes or cherry tomatoes, sliced
  • ½ cup red onion, thinly sliced
  • ½ cup parsley
  • 1 cup blueberries or blackberries

Instructions

For the pistachios:

  1. Heat a nonstick skillet to medium heat, add nuts and sugar together. Gently toss and stir the nuts.
  2. As the sugar melts, the pistachios start to turn golden brown.
  3. Adjust your heat to avoid scorching the sugar. It’s okay if you still have some clumps of sugar that don’t melt – they add texture and crunch.

For the dressing:

  1. Add the garlic to a bowl and mash the cloves with a fork. Add the mustard, honey, vinegar, and mix together.
  2. Using a whisk, stream in the olive oil slowly, while whisking to bring the vinaigrette together.
  3. Season with salt and pepper to taste, remove any whole garlic cloves before dressing your salad.

For the salad:

  1. In a large bowl, combine the lettuce, then, with your hands, toss about ¼ cup of the dressing to coat the greens.
  2. On a large platter, layer small portions of the ingredients with the greens: lettuce, white beans, cheese, tomatoes, onions, parsley, berries, pistachios, and continue until you have used all your ingredients.
  3. Top with more dressing, and a sprinkle of salt and pepper to taste.

Did you make this recipe?

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

Story Kelly Kinsey
Photography Laura Petrilla
Styling by Keith Recker

Subscribe to TABLE Magazine’s print edition. 

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