Halibut & Asparagus en Papillote with Olive‑Herb Relish

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April 20, 2023

A plate of fish in papillote with an olive and herb relish.

You’ll be quite pleased with the ease of preparation with this Halibut & Asparagus recipe. Don’t let the papillote scare you: that’s just French for “parchment paper.” Fold a serving of fresh halibut, spears of asparagus, garlic, and lemon into a packet of parchment paper and bake. Looks fancy, yes, but it’s easy. Add an herb relish made with farm-fresh flavors from your local farmers’ market.

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Halibut & Asparagus in Papillote with Olive & Herb Relish

Author: Anna Franklin

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Description

A complete meal that’s bound to fill anyone’s appetite.

Ingredients

Scale

For the relish:

1 cup Castelvetrano olives, roughly chopped
1/4 cup green onion, thinly sliced
1/2 cup parsley, chopped
1/4 cup dill, chopped
1/4 cup olive oil
1 lemon, juiced

For the halibut:

4, 6-oz halibut filets
Salt and pepper to taste
2 garlic cloves, minced
1 lemon, thinly sliced
1 bunch asparagus

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Instructions

Preheat oven to 350 degrees.
Mix all relish ingredients together in a bowl and set aside.
Assemble the pouches: Tear off 4 squares of parchment that are at least 12 inches on each side.
Place 1 fish filet on each piece of parchment. Lightly sprinkle the fish with salt and minced garlic. Line each piece of fish with lemon slices and place asparagus on each side of the fish.
Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish.
Place each pouch on a rimmed baking sheet, using the weight of the fish to hold the ends in place.
Place in the oven and bake for 12-15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and garnish with relish.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

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Haitian Ginger Tea

By

Keith Recker

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April 20, 2023

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Haitian Ginger Tea with a cinnamon stick served in a glass

Haiti uses ginger root as a cure for all ills, making this Haitian Ginger Tea a delightful form of medicine. Traditional healers say that ginger boosts immunity, relieves nausea, improves blood circulation, relieves menstrual discomfort, and prevents heart attacks. Thanks to Chef Claudy Pierre for sharing this recipe with TABLE Magazine.

The History of Haitian Ginger Tea

In Haiti, ginger tea is not only a staple during colder months but is also served during celebrations and family gatherings. It’s often prepared with added ingredients like cloves, cinnamon, and lime for extra flavor and health benefits. (So, add lime if you want!) As Manie Chery of Love Haitian Food reflected, “To Haitian parents, tea fixed everything.” The tea reflects the fusion of Indigenous, African, and European ingredients and methods in Haitian cuisine. It’s a comforting beverage that embodies the warmth of Haitian hospitality, often shared among friends and family. Over time, like many other elements of Haitian cuisine, Haitian ginger tea has become a symbol of resilience and cultural pride, enjoyed both in homes and at local markets.

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Haitian Ginger Tea

Author: Claudy Pierre

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Ingredients

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2 ginger root pieces
2 cinnamon sticks
2-star anise
6 cups water

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Instructions

Wash, peel, and dice ginger into small pieces. Add ginger, cinnamon, and star anise to water in a pot and bring to a boil. Reduce heat to medium and allow tea to brew for 5 more minutes. Strain into a cup and sweeten to taste.

Photography by Jacqueline Moss / Styling by Rafael Vencio / Food by Chef Claudy Pierre

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Bourbon Glazed Lamb Chops

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staff-author

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April 20, 2023

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Where have these Bourbon Glazed Lamb Chops been all your life?! Pair bourbon, honey, white wine vinegar, and mint with lamb and there will be plenty of finger-licking in the house.

Tips for Cooking Lamb Chops

Cooking these Bourbon Lamb Chops to perfection requires a few key tips. First, choose lamb chops that are thick and have good marbling for a juicy and flavorful result. When seasoning, do so generously with your favorite herbs and spices. To achieve a crispy exterior and tender interior, sear the chops over high heat for a few minutes per side before finishing them in a preheated oven. Lastly, rest the cooked lamb chops for a few minutes to allow the juices to redistribute before serving.

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Bourbon Glazed Lamb Chops

Author: Michaela Hayes

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Description

Make delectable lamb chops right in your own home.

Ingredients

Scale

5 tbsp honey
1/4 cup bourbon
1 tsp white wine vinegar
1/2 tsp salt plus more for seasoning
1/4 tsp ground black pepper plus more for seasoning
Pinch ground allspice
8 lb lamb chops, cut from 1 rack of lamb
2 tbsp olive oil to prepare grill or grill pan
2 tbsp chopped fresh mint

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Instructions

Whisk first six ingredients together to make glaze. Divide into two bowls. May be made up to 1 day ahead.
Season lamb chops with salt and pepper. Prepare a grill with medium heat (or a large grill pan with 1 tbsp oil over medium heat). Brush chops with half of glaze. Cook until nicely browned, about 3 minutes per side, glazing frequently. If using a grill pan, cook half the chops, remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 tbsp oil and remaining chops.
Stir mint into remaining glaze and drizzle over cooked chops at the table.

Recipe and Story by Michaela Hayes
Photography by Michael Marquand

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Stanley Tucci’s Martini

By

Star Laliberte

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April 20, 2023

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Stanley Tucci’s dry Gin Martini as made for Ina Garten

Stanley Tucci’s Martini has become shorthand for something simple, refreshing and delicious. If you follow food and beverage trends, there’s a very good chance you know Stanley Tucci and Ina Garten, and their delicious recipes and sparking repartee. Ina recently invited Stanley to be a guest on her television show. It was during this visit that Stanley’s cocktail lesson introduced Ina to her very first martini. Her reply? “That’s gorgeous,” said Ina. It quickly became a trending topic, so you know we had to stir up a few and give this recipe a try.

This is Stanley Tucci’s Martini recipe as shared on Food Network’s Be My Guest, Season 3, Episode 2.

Just a side note: our entire team is more than obsessed with all things Stanley Tucci!

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Stanley Tucci’s Martini

Author: Stanley Tucci
Yield: Serves 2

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Description

Somehow Tucci manages to make a classic cocktail even better.

Ingredients

Scale

3/4 oz white vermouth
4 oz gin
Lemon peel
Spanish queen olives

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Instructions

Place your glasses in the freezer. Fill a cocktail beaker with ice. Add vermouth and gin. Stir for approximately 15 seconds.
Strain the cocktail into chilled martini glasses. Use a lemon twist to rim the glass, drop the lemon peel into the glass and add Spanish queen olives.
Enjoy!

Check Out Our Other Stanley Tucci Inspired Recipes:

Stanley Tucci Inspired Spaghetti alla Nerano
Stanley Tucci Inspired Bucatini all’Amatriciana
Stanley Tucci Inspired Penne all’ Arrabbiata
Stanley Tucci Inspired Pasta alla Norma

Photography by Dave Bryce
Styling by Anna Franklin
Story by Star Laliberte

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Lower Your Food Miles with These Western PA Berry Farms

By

Keith Recker

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April 19, 2023

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A child's arm reached upwards to pick blueberries from a bush. A perfect way to celebrate Earth Day. — Photo by Katie Long

One of the great pleasures of life in Western Pennsylvania is harvesting berries. Utilize the seasonal opportunity to lower your household’s food miles by picking fruit from one of the following local PA berry farms. An ideal way to celebrate Earth Day beyond the month of April.

Bowser’s Blueberries

Six miles west of Butler, this family-owned blueberry farm specializes in you-pick berries. Head to the farm in early June. They will provide buckets and bags: all you need is enthusiasm … and a plan for how to eat and preserve what you pick.

Pete’s Berry Farm

Strawberries start to ripen on this Sharpsville farm in late May, with blueberries following suit in July. Pick your own or purchase a few already-picked pecks from the farm stand. Check the farm’s Facebook page for hours.

Norman’s Orchard

Cherries and blueberries are available through the summer months at this Tarentum farm, followed by grapes, apples, and pears in the fall. Pick your own or peruse the farm store.

Shenot Farm & Market

Local strawberries and blueberries are offered in season at this Wexford farm market. Pair them with the family-made assortment of fudge, or whip up some farm fresh local cream from the store’s dairy case.

Soergel Orchards

Soergel’s has strawberries in June and blueberries in July and August. The strawberry fields are open for pick-your-own sessions in early June, to coincide with their annual strawberry festival, which features not just berries but desserts, other foods, and entertainment.

Triple B Farms

Pick your own blueberries and black raspberries at Monongahela’s Triple B Farm, and check the store on your way out for sweet corn, peaches, peppers, tomatoes, and other in-season produce and flowers. Bring the kids: there’s a wonderful ticketed fun zone for them to enjoy.

Berry Recipes for Your Farm Finds

Cherry Blueberry Pie

Berry Cobbler with Banana Ice Cream

Raspberry Orange Galette

Sabine’s Hulk Smash Smoothie with Blueberry Ice Bombs

Strawberry Kale Salad

Story by Keith Recker

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An Easy and Fun Way to Lower Your Environmental Footprint

By

Keith Recker

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April 19, 2023

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Two white hands hold locally sourced blueberries in a small wooden container. — Photo by Kate Long

Food miles, the distance food travels from harvest to table, are a measure of the depth of the environmental footprint of what we eat. The higher the number, the more energy is required to fill our plates. The lower the number, the slimmer the impact of our nourishment and enjoyment. Local berries, whether foraged or farmed nearby, are a seasonal opportunity to lower a household’s food miles.

To forage a berry is one of the great pleasures of life in Western Pennsylvania. Happiest at the sunny edges of wooded areas, wild varieties of blackberries, raspberries, and wineberries ripen between late June and late July. Braving their briars is required, of course, but what a reward: each ripe berry is a burst of tart, sweet, perfumed flavor. If you can resist the temptation to eat them all right there on the spot, they make wonderful muffins, pies, jellies, and jams. We think they make a wonderful mocktail, too, and we’re happy to share Contributing Editor Anna Calabrese’s delicious Blackberry Mocktail recipe.

A baby wearing a wide-brim hat and strapped to a woman's back reaches to the left to grab blueberries from a blueberry bush. — Photo by Katie Long

Strawberries ripen a bit earlier than wild blackberries, but it can be difficult to find a patch of ripe fruit before the rabbits, deer, and birds get to them. Farmed strawberries are a surer bet, and you can find them at farm stands and farmers’ markets from late May until the end of June. At the peak of the ripening cycle, many farms open their fields for pick-your-own afternoons. This old-fashioned family fun is a chance to help even little kids learn about the food on their plates and appreciate the bounty of Mother Earth.

Visiting a specialty farm like Mount Pleasant’s Sand Hill Berries gives even deeper insight into berry growing. Their many varieties of strawberries, raspberries, currants, and gooseberries are grown for their astounding flavor, and the on-site bakery and kitchen produce astounding berry pies, cordials, jams and jellies, and more.

As we head into berry season, make plans to visit a farm and learn about their crops. Enjoy them fresh or bring out grandmother’s recipe cards and revive one of her pies or jams. You’ll be avoiding berries from California and Mexico, reducing your food miles, and putting some excellent food on your family’s table.

Quantum Theatre Unveils its 2023-24 Season

By

Jordan Snowden

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April 18, 2023

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Photo of Shakespeare from Shakespeare’s First Folio was — From the Frick’s Shakespeare installation, ‘From Stage to Page: 400 years of Shakespeare in Print.’ Printed in 1623, Shakespeare’s First Folio was the earliest comprehensive gathering of his plays in print.

In the presence of The Frick Art Museum’s Shakespeare installation, ‘From Stage to Page: 400 years of Shakespeare in Print,’ Quantum Theatre hosted a night of cocktails and culture to preview the programming slated for its 32nd season. As it turns out, the exhibition was a hint, or “set the stage,” for what’s to come.

“Live theater is important for the community,” Karla Boos, Artistic Director, Quantum Theatre, boasted with a massive smile as she introduced the three 2023-24 performances: a Shakespearean classic, a 20th-century love story, and an exploration of sexual politics.

Kicking off the season’s show schedule is Hamlet, running from August 4 to 27 at the Carrie Blast Furnaces. It’s “another muscular edit of Shakespeare that celebrates the amazing historic site and leverages this fitting backdrop for one of the greatest plays of all time,” reads a press release announcing the programming.

Directed by Jeffrey Carpenter, who also headed King Lear, Treasure Treasure leads the cast as Hamlet. Also on stage are Robin Walsh, Sam Turich, Saige Smith, and other Pittsburgh theater notables. Together they are set to create an irresistible contemporary world filled with ghosts of hidden crimes.

Quantum’s 100th show returns to Rodef Shalom for a musical production of The Flying Lovers of Vitebsk with Violins of Hope – nearly 100 instruments that survived the Holocaust.

“Like the Violins of Hope, Daniel Jamieson and Ian Ross’s The Flying Lovers of Vitebsk depicts triumphant survivors of that dark chapter of history,” states the press release. “The fantasy fairytale takes its name from the Lithuanian city in which Chagall was born in 1887 and from the relationship memorialized in countless of his paintings.”

With music direction by Douglas Levine, The Flying Lovers of Vitebsk features two triple threat actor/singer/dancers backed by a Klezmer band and is directed by Gustavo Zajac, a world expert on music from the Jewish diaspora as well as an accomplished Broadway director/choreographer.

Closing out the 32nd season is Scenes from an Execution, which director Andrew Smith (The Hard Problem, The Gun Show, Far Away) says will feel modern and relatable to present-day issues, despite its 16th-century Venice setting. Realist, rebel, and free spirit, painter Galactica — played by Lisa Veltan Smith (Far Away, Plano) — does not produce what is expected, and winds up caught between personal ambition and moral responsibility.

Season tickets are on sale now, with individual tickets available closer to each show.

Garlic Knots

By

Kylie Thomas

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April 18, 2023

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A plate of garlic knots sit on a green table top beside a side dish of ramp butter.

Spring is a funny thing in Western Pennsylvania. Most years, winter turns to summer in a ten-minute changeover from slush to 85-degree weather. That rush of heat and light awakens Mother Nature and the first delicious foods of a new growing season appear – like wild ramps, spring lettuces, and other tender shoots and sprouts. This return of fresh flavors is one of Kate Romane’s favorite times of year, and she shares her garlic ramp dipping butter recipe to celebrate!

Bake up your favorite bread dough in the shape of two-bite knots or rolls, and dip away!

Garlic Knots Recipe

INGREDIENTS

½ lb. ramp tops
2 tbsp. chopped garlic
1 lb. butter, softened

INSTRUCTIONS

First, clean those dirty ramp tops well under cold running water! Chop them, along with the garlic.
Smoosh all ingredients together by hand.
Brush onto garlic knots or rolls directly out of the oven. Or slather onto slices of fresh bread and broil quickly.
Leftover ramp butter will freeze well until you need it again.

Recipe by Chef Kate Romane, Black Radish Kitchen / Styling by Ana Kelly / Photo by Adam Milliron

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Rose and Black Pepper Martini

By

Jordan Snowden

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April 18, 2023

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A slightly yellow in color Rose and Black Pepper Martini in a martini glass sits on a white granite countertop. Rose petals are off to the side.

This Rose and Black Pepper Martini features Kingfly Spirits‘ “parfait amour,” which is French for “perfect love,” and we agree that the spirit itself is pretty perfect. The rose floral component of this liqueur plays well with the spice of the black pepper for a great balance with the vodka base.

What Does Black Pepper Add to this Rose Martini?

Black pepper is a typical aroma note for red wine or smokier spirits. It pairs beautifully with pairs beautifully rye and vermouth, strong, potent brown liquors that might need a little bit of spice. In the case of this rose martini, the flavor is so subtle that a dusting of black pepper gives it a pleasingly warm, spicy flavor. For other takes on how flavors can show up in a martini, try our Lemon Basil Martini or Dirty Martini.

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Rose and Black Pepper Martini

Author: Raoul Segarra

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Description

A martini with a kicik.

Ingredients

Scale

2 oz Kingfly Vodka
¾ oz Kingfly Parfait Amour
2 grinds of ground black pepper

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Instructions

Combine all ingredients in a mixing glass and stir with ice.
Strain into a chilled Nick and Nora glass.

Story, Recipe, and Styling by Raoul Seagarra
Photography by Dave Bryce

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Compound Butters

By

Jordan Snowden

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April 15, 2023

0

Compound butter makes for endless flavor profiles. Discover the basics of homemade butter here.

Pumpkin Caramel Browned Butter

Ingredients:
2 sticks of unsalted butter
¼ tsp cardamom seeds, powdered
2 pinches powdered mace (less than 1/16th tsp)
3 tbsp dark brown sugar
1 tbsp water
2 tbsp pumpkin purée

Instructions:
Place sticks of butter in a small saucepan on medium-low heat and melt. Once the butter is melted, stay close, stirring often until the butter changes color to a light golden brown.

You will first see the butter beginning to foam as the milk solids rise to the top. Keep stirring, watching for the butter to change color. Once you notice the color becoming more golden, you may want to remove it from the heat so it doesn’t burn. This whole process should take about 8-10 minutes. Let cool slightly, then pour the browned butter into a container.

To make the caramel, melt the brown sugar and water on medium-low heat. Stir until bubbles begin to form. Continue stirring so the sugar doesn’t burn. Once it tastes like caramel, in about 1-2 minutes, pour into the melted browned butter.

Add the 2 tbsp of pumpkin purée, the powdered cardamom, and mace and stir everything together. Refrigerate for 35-40 minutes or until the butter solidifies. Remove from the fridge and use an immersion blender to whip the butter. Then place it back in the fridge until it solidifies enough to roll in wax paper.

Form the butter into 2 logs and place each on top of a piece of wax paper. Roll the paper around the butter logs and twist the ends. Place in the freezer until ready to use.

Maple Ginger Bourbon Butter

Ingredients:
2 sticks softened unsalted butter
4 tsp pure maple syrup
2 tsp bourbon
1 ½ tsp ginger, grated on a microplane
pinch of salt

Instructions:
Stir together all the ingredients until well incorporated.
Shape into two logs and place each onto a piece of wax paper.

Roll the paper around the butter and twist the ends. Place in the freezer until ready to use.

Anchovy Chive Butter

Ingredients:
2 sticks softened butter
3 anchovy fillets (in hot oil) crushed to a paste
¾ tsp gochugaru
2 tbsp finely chopped chives
juice of ¼ lemon
sprinkle of salt

Instructions:
Stir together all the ingredients until well incorporated.

Shape into two logs and place each onto a piece of wax paper.

Roll the paper around the butter and twist the ends. Place in the freezer until ready to use.

Recipes by Veda Sankaran / Photography by Dave Bryce / Styling by Keith Recker / Bread by Crustworthy / Textile by Kendra Russo / Ceramics by Frank DeFabo and Billy Ritter / With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

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Description

Ingredients

For the relish:

For the halibut:

Instructions

The History of Haitian Ginger Tea

Ingredients

Instructions

Tips for Cooking Lamb Chops

Description

Ingredients

Instructions

Description

Ingredients

Instructions

Check Out Our Other Stanley Tucci Inspired Recipes:

Berry Recipes for Your Farm Finds

Garlic Knots Recipe

What Does Black Pepper Add to this Rose Martini?

Description

Ingredients

Instructions

Pumpkin Caramel Browned Butter

Maple Ginger Bourbon Butter

Anchovy Chive Butter

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