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Returning to the Classroom

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In the last week of July, I start developing symptoms. There’s a sudden imbalance in my posture, my left shoulder inching slowly nearer to my ear. Heat flushes my head and neck, forcing me to fan myself, shamefaced, even in frigidly conditioned air. My vision blurs, especially when confronted with a calendar, which I can only approach with a sidelong eye, seeking vain assurance that the page has not yet turned.

I’m suffering, not from coronavirus, but from the seasonal affective disorder of teachers. The drums of August have commenced their cadence. My body seizes at the sound.

This is a chronic condition, flaring up as reliably this summer as it did before my first semester teaching more than twenty years ago. I don’t hate my job; I appreciate the ten-week sabbatical awarded every teacher every year. I think summer is essential to the rhythm of academic work—its rejuvenating power propels and sustains teachers and students alike.

But what’s true this year and every year is that the work scares me. One essential paradox of this profession is that the only constant is change. Each school year recreates my world, populated with an entirely new set of humans that I must learn (beyond their names) in order to teach. Their learning styles and histories, alliances and conflicts, will create the weather in this new world that I will need to predict and manage. And the work we do together, the subjects and texts and projects and assessments, are as changeable as the weather. Readings and lesson plans that are no longer current, or that mysteriously failed to engage, I spend the summer retooling. And then I start to worry—that the books will be too boring or troubling, the assignments too simple or unwieldy, that my best-laid plans will somehow go awry.

It matters not that I’ve done this before, more or less successfully. Each July I look back at the school year behind me, the piles of papers and moments and crises and triumphs, and I wonder, How did I do that? It feels impossible in the abstract and wholly absorbing in the particular—the hallmark, I believe, of all rewarding work. But the truth is I’m anxious most of the time. And most of the time I believe this fear is very useful. If I’m not worried, not keyed up, I’m not properly doing my job, which is equal parts planning and performance and wild improvisation.

But of course this year is different, and the fears that come with the territory of teaching have increased exponentially. The unknowns for which I must somehow plan are scenarios of disease risk mitigation that feel beyond impossible. It’s possible I’ll be teaching in-person and virtually at the same time, with half of my students on computers at home and the other half masked up and distanced in the room with me, rendering useless many of the tools in my classroom teaching arsenal—small group work, one-to-one conferencing—while also creating challenges for camera-based instruction (masks, distance, video and audio glitches). It’s possible this scenario may change, tomorrow or a week into the work, scrambling my plans yet again.

Layered on top of those organizational fears are more primal, mortal ones. Faced with the prospect of sharing a building with hundreds of people, eight hours a day, I’m afraid of getting the disease, of my students and colleagues falling ill; I’m afraid of unconsciously spreading germs, of my loved ones suffering; I’m afraid of dying. I’ve read nothing, in my obsessive desire to educate myself out of panic, to suggest these fears are irrational.

What’s distressing and new this year is that my fears do not feel useful to me. I don’t know what to do with them; neither dread nor courage nor careful planning can spirit them away. I worry that I’m squandering a lot of precious fretting on this when I could be having more creative, instructional ideas.

One useful habit of mind in such situations is, I know, gratitude, and I remind myself, as I squint at the calendar from across the kitchen, that I am lucky to have a rewarding job that continues, lucky to work among thoughtful educators whom I trust and respect, and lucky that, one way or another, I’ll have the privilege of engaging with the bright minds and hopeful spirits of many young people again this year. One worry I’m not wasting time on is any assumption of bad faith in my remarkable, earnest, learning community.

We’re all worried, wherever we are, however we make our daily bread. I wish I were alone in this. I wish there weren’t a global pandemic. But wishing, like dread, will not solve our problems, as I will likely say at some point this year, to a fifteen-year-old facing an analysis paper, on, say, Hamlet. Who is a very, very worried soul. Which gives me an idea . . .

Looking for me? Read Alex Rae’s essay on returning to campus as a college senior.

STORY BY KRISTIN KOVACIC

Stanley Tucci Inspired Spaghetti alla Nerano

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A bowl of Stanley Tucci Inspired Spaghetti alla Nerano sits next to two glasses of white wine.

We’re more than a little in love with Stanley Tucci’s series Searching for Italy. It’s not only the sight, sound, and taste that comes with traveling, it’s the experience of food prepared among centuries of tradition, innovations that evolve organically, and ingredients that are either grown or handcrafted to perfection. Most importantly, it’s the pasta, the wine, and the simple pleasures of eating delicious food narrated by Tucci and knowing that when he takes a bite, closes his eyes, and smiles, we are right there with him.

Inspired by the series, we’ve created four pasta dishes for TABLE readers. The first, Spaghetti alla Nerano, is a playful dish that only requires a handful of ingredients and solves for your overabundance of late summer zucchinis. It’s crisp, creamy, and best enjoyed with the slight and dry acidity that comes with a Greco di Tufo or Vermentino di Gallura.

Transport Yourself to Italy Through Spaghetti Alla Nerano

When you make this dish for yourself, picture this: The August sun sets at a shoreline restaurant on the Italian island of Ponza, turning the sky coral and orange. Candle lanterns are hung from the rafters of a striped canvas awning. Deep fuschia wisteria blooms all around you. The wake of boats returning to harbor break gently on the pebbly shore just feet away. As if this isn’t already paradise, a waiter brings out a bottle of cold Greco di Tufo. And quickly thereafter plates of spaghetti dotted with thin slices of zucchini that are somehow both crispy and tender, caramelized and juicy. He provides final flavor flourishes with a twist or two of black pepper and a blizzard of freshly grated cheese. You can imagine the rest: a feeling of well-being deeper than the sea itself.

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A bowl of Stanley Tucci Inspired Spaghetti alla Nerano sits next to two glasses of white wine.

Stanley Tucci Inspired Spaghetti alla Nerano


  • Author: Gabe Gomez

Description

Zucchini and pasta collide for a taste of Italian bliss.


Ingredients

Scale
  • 4 zucchini, medium, thinly sliced into rounds
  • 1 1/2 cups vegetable or neutral oil
  • ½ cup of Provolone cheese, finely grated
  • 1 lb of pasta
  • 2 tbsp of butter
  • 2 cloves garlic, chopped
  • Fresh basil, gently cut to avoid bruising
  • Salt and pepper to taste

 


Instructions

  1. Fry zucchini rounds in vegetable oil until golden brown. Rest on a paper towel. Season with salt.
  2. Cook the pasta in salted boiling water.
  3. In a deep pan, sauté the garlic in butter. Add al dente pasta directly from boiling water. Add a ladle of pasta water.
  4. Cook the pasta over med heat for two minutes then add the provolone. Blend until creamy. Turn off heat. Add pepper and basil and gently fold into pasta.
  5. Serve immediately and enjoy.

Check out our other Stanley Tucci Inspired Recipes:

Story by Gabe Gomez
Photography by Dave Bryce
Food styling by Veda Sankaran
Prop styling by Keith Recker
Bowl by Billy Ritter
Wine pairing by Adam Knoerzer

Subscribe to TABLE Magazine‘s print edition.

Stanley Tucci Inspired Bucatini all’Amatriciana

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A Stanley Tucci Inspired Bucatini all' Amatriciana sits in a blue bowl with four glasses of wine placed behind the pasta.

In honor and shameless infatuation, we’ve created four pasta dishes for TABLE readers inspired by the Stanley Tucci television travel series Searching for Italy. This week we bring you Stanley Tucci Inspired Bucatini all’ Amatriciana. This dish is very similar to our recipe for Penne all’ Arrabbiata with the exception of one key ingredient, guanciale, heavenly cured pork cheek that adds a smokey and crispy element to each bite. We recommend an inky Chianti Classico or Rosso di Montalcino to enjoy this beautifully simple and heartwarming dish.

What Makes Something all-Amatriciana? 

Bucatini all’Amatriciana originates in the town of Amatrice, hence its name. Amatrice is located in the Italian region of Lazio. While it gave us this delicious pasta dish, it’s seen some troubles in recent years. An earthquake devastated the town in 2016, destroying nearly three-quarters of the buildings. However, this hasn’t stopped the people of Amatrice from continuing to have intense pride in their food. But here’s a secret: according to one townsperson interviewed by CNN, ordering this dish in Amatrice makes you look like a tourist. People “in the know” order spaghetti alla gricia, a white sauce version of amatriciana.

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A Stanley Tucci Inspired Bucatini all' Amatriciana sits in a blue bowl with four glasses of wine placed behind the pasta.

Stanley Tucci Inspired Bucatini all’Amatriciana


  • Author: Keith Recker

Description

A regional delight.


Ingredients

Scale
  • 6 ounces of guanciale, pancetta, or bacon, cut into strips
  • 2 tbsps olive oil
  • 1 tsp red pepper flake
  • 3/4 cup onion, minced
  • 2 cloves garlic, minced
  • 1 canned whole peeled tomatoes
  • 1/2 cup Pecorino Romano
  • 12 ounces of bucatini or spaghetti
  • Salt and pepper, to taste

Instructions

  1. In a sauté pan over medium-low heat, add olive oil, onion, garlic, and guanciale (or pancetta or bacon). Add the pepper flake when the guanciale lightly crisps and browns. Crush the tomatoes in a separate bowl before adding them and all their juices to the pan and simmer low until the sauce reduces slightly and thickens.
  2. Cook the dried pasta in nicely salted water, like the sea, until al dente. Add the pasta to the sauce directly from its water, adding a touch of the starchy salty water in the process to help the sauce stick to the pasta. Toss the sauce and pasta until covered evenly. Turn off the heat. Add the Pecorino Romano and gently fold it into the pasta.
  3. Serve immediately and enjoy.

Check out our other Stanley Tucci Inspired Recipes:

Story by Gabe Gomez
Prop styling by Keith Recker
Photography by Dave Bryce
Food styling by Veda Sankaran
Fabric by Found and Foraged Fibers
Wine pairing by Adam Knoerzer

Subscribe to TABLE Magazine‘s print edition.

Stanley Tucci Inspired Penne all’ Arrabbiata

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Stanley Tucci Inspired Penne all’ Arrabbiata sits in a green ceramic bowl with two slices of french bread off to the right.

Behold, we bring you Penne all’ Arrabbiata, a “pantry dish” perfect for last-minute entertaining or a late-night craving. We’ve created four pasta dishes for TABLE readers inspired by Stanley Tucci’s television travel series Searching for Italy. We recommend that you enjoy this dish with a Rosato of Sangiovese, a pitch-perfect rosé from Toscana, or Bardolino, a delicate red that balances well with the heat of this version of the dish, which is made with chili-infused olive oil.

Cooking the Italian Way: A Mix of Old and New

As you prepare your dish, picture this: Imagine a young American arriving to start a job in Rome. He knows little Italian and has arrived completely unprepared for life outside the office. He steps into a mom-and-pop grocery shop hoping to find something edible and becomes an eyewitness to a conflagration of epic proportions.

The elderly proprietress is engaged in finger-pointing, chest-beating, top-of-the-lungs argument with a customer about whether one CAN or CANNOT eat penne all’arrabbiata at room temperature on a hot summer evening. The prim, pale rose housecoat of the lady behind the counter shakes with rage: NO! Absolutely not. It is incorrect. A sacrilege. 

The customer shifts the bags of wine and bread she’s bought at the neighboring bakery and enoteca so that she can signal her total dismissal of that prudish idea: NO! That is an old idea even for you. I’ve known you for 40 years and I didn’t think you were this old. Let’s hope the salami I need to buy from you is fresher.

This provokes a laugh from the other customers, but it does not settle the argument, which continues at lower volume but not calmer emotion over the slicing, weighing, wrapping, and checking out. And into the street afterward.

The young fellow realizes he is in an entirely new place, where food is not a matter of tradition or convenience. It is religion, to pursue with fervor and precision… even if it means that you have to defend what’s right. This is why Italian food is so good. It’s about commitment to what’s truly the best way to do things.

About Penne all’ Arrabbiata

Like the attitude of the shopkeeper above, penne all’arrabbiata is a dish of righteous anger. Penne all’arrabbiata gets its name from the Italian word “arrabbiata,” which means “angry.” The dish is known for its spicy tomato sauce, typically made with garlic, tomatoes, and red chili peppers. The heat from the chili peppers is said to evoke a sense of “anger” or intensity, hence the name.

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Stanley Tucci Inspired Penne all’ Arrabbiata sits in a green ceramic bowl with two slices of french bread off to the right.

Stanley Tucci Inspired Penne all’ Arrabbiata


  • Author: Keith Recker

Description

Travel to Italy, Tucci style with this spicy, powerful penne.


Ingredients

Scale
  • 6 cloves of fresh garlic
  • 1/3 cup chili-infused olive oil
  • 6 oz can of tomato paste
  • 4 pints fresh cherry tomatoes
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 lb box penne rigate pasta
  • Parsley

Instructions

  1. Crush and peel six large cloves of garlic. Tear them roughly into strips with your hands.
  2. Put 1/3 cup chili-infused olive oil into a 6 qt pan over medium heat. Patiently sautee garlic until slightly golden brown. Remove garlic from oil and set aside.
  3. Whisk 1 small can of tomato paste into the oil and stir on low heat for 5 minutes.
  4. Roughly chop 4 pints of cherry tomatoes and add to pot.
  5. Add 3/4 tsp salt and 1/2 tsp black pepper.
  6. Then, stirring very regularly, cook tomatoes until liquid is reduced by 25% and tomatoes are tender.
  7. Remove from heat and let cool to room temp.
  8. In a food processor, puree the tomato mixture and return to heat. Put the garlic cloves back in the pot. Keep warm while you cook the pasta. Stir frequently.
  9. Taste in case you need to add salt, black pepper, or Liokareas Chili Oil.
  10. Cook a box of penne rigate until very al dente. Before draining, add 1/8 cup pasta water to the sauce pot.
  11. Drain pasta and add to sauce pot with 1/4 cup chopped parsley. Turn heat to medium and cook for another 2 or 3 minutes until pasta is still al dente but tender enough to eat. Grated Romano cheese for the Penne all’ Arrabbiata is optional.

Check out our other Stanley Tucci Inspired Recipes:

Recipe by Keith Recker
Food Styling by Veda Sankaran
Photography by Dave Bryce

Fabric by Found and Foraged Fibers
Wine pairing by Adam Knoerzer

Subscribe to TABLE Magazine‘s print edition.

Stanley Tucci Inspired Pasta alla Norma

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Stanley Tucci Inspired Pasta alla Norma sits in a bowl to the right with two glasses of red wine off to the back left.

In honor of Stanley Tucci’s television travel series Searching for Italy, we’ve created four pasta dishes for TABLE readers. This week we bring you Stanley Tucci Inspired Pasta alla Norma. This dish incorporates lightly fried eggplant, which adds a wonderful texture to the rigatoni pasta dressed in a very simple red sauce. We recommend a Cerasuolo di Vittoria, a dry Sicilian red, or a fruit-forward Etna Rosso to accompany this Stanley Tucci Inspired Pasta alla Norma recipe.

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Stanley Tucci Inspired Pasta alla Norma sits in a bowl to the right with two glasses of red wine off to the back left.

Stanley Tucci Inspired Pasta alla Norma


  • Author: Gabe Gomez

Description

Much like your usual rigatoni with tomato sauce, but with the luscious addition of fried eggplant.


Ingredients

Scale
  • 1 large eggplant
  • 1 garlic clove, minced
  • 1 can diced tomatoes
  • 1 small bunch basil, chopped
  • 1 tsp dried oregano
  • ½ cup grated ricotta salata
  • 1 lb dry rigatoni pasta
  • ¼ cup extra-virgin olive oil
  • Salt and pepper
  • Grated parmesan for serving

Instructions

    1. Prepare eggplant by washing and slicing into cubes. Salt eggplant and place in a bowl. Let sit at room temperature for two hours. Rinse away the salt. Pat dry. Add to pan with olive oil. Saute until golden brown. Remove from pan. Set aside.

    1. In the same pan, add olive oil, garlic, tomato, and oregano. Add half of the basil once the sauce thickens over medium heat.

    1. Bring a large pot of salted water to a boil. Cook penne al dente.

    1. Mix eggplant pieces into sauce. Simmer over low heat. Stir in ricotta and remaining basil. Add penne from its boiling water. Add a touch of salted water. Mix gently. Serve warm. Add grated parmesan for serving and enjoy your Stanley Tucci Inspired Pasta alla Norma.

Check Out Our Other Stanley Tucci Inspired Recipes:

Spaghetti alla Nerano
Bucatini all’Amatriciana
Penne all’ Arrabbiata
Stanley Tucci’s Martini

Recipe and Story by Gabe Gomez
Prop Styling by Keith Recker
Food Styling by Veda Sankaran
Photography by Dave Bryce
Fabric by @foundandforagedfibres
Wine Pairing by Adam Knoerzer

Subscribe to TABLE Magazine‘s print edition.

Lamb Sloppy Joes

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Lamb Sloppy Joes deconstructed on a white plate.

Lamb Fest 2021 was a delicious day for lamb lovers and connoisseurs of good flavor, including dishes of these special Lamb Sloppy Joes. Seven of our nine teams shared their recipes to try at home for TABLE readers.

The chef teams who competed for the top prize at TABLE Magazine’s Lamb Fest 2021 brought their experience, imagination, and talents to SouthSide Works in October. The results were the nine fantastic variations on deliciousness. Each entry was unique in its flavor profile, in its textures, and in its presentation. It was a tough choice, but hundreds of attendees voted for their taste buds. Guest Judge Hal B. Klein supervised the count and announced the verdict. And the rest is lamb history.

Team Average Joes at Our Lamb Fest

Speckled Egg founders Jacqueline and Nathan Schoedel met up with R.C. Carter and free agent Patrick Duffy to create a luscious mouthful of savory lamb sloppy joes finished perfectly with luxurious creme fraiche and served on a tiny bun from Mediterra. The team rounded out this delicious picture with the sharpness of homemade pickled vegetables. This is a dish anyone can try, and succeed with, at home.

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Lamb Sloppy Joes deconstructed on a white plate.

Lamb Sloppy Joes


  • Author: Kylie Thomas

Description

A more decadent sloppy joe that you won’t mind getting messy for.


Ingredients

Scale

For the creme fraiche:

  • 1 pt heavy cream
  • 2 tbsp buttermilk

For the lamb mixture:

  • 1 lb ground lamb
  • Salt and pepper
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/2 cup white wine
  • 1 cup Heinz ketchup
  • 1/2 cup Worcestershire sauce
  • 1/4 cup yellow mustard
  • 5 dashes Tabasco
  • 2 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 1 tbsp coriander
  • 1 tsp allspice
  • 1/2 tsp cinnamon

Instructions

  1. Mix heavy cream and buttermilk in a non-reactive container (Tupperware works well).
  2. Cover and let sit overnight at room temperature for at least 12 hours. Refrigerate.
  3. Heat a large sauté pan over medium-high heat. Add ground lamb and season with salt and pepper. While the lamb is cooking, break up the lamb into smaller pieces.
  4. When fully cooked, remove the lamb from the pan and set aside.
  5. Return pan to heat; add onions and peppers. Season with salt and pepper. Saute for a few minutes until fragrant. Add garlic and when the garlic becomes fragrant, add tomato paste, and stir frequently. Cook until tomato paste starts to darken, about 3 minutes.
  6. Deglaze the pan with white wine scraping the bottom of the pan. Reduce the white wine by half.
  7. Return the lamb to the pan and add the remaining ingredients and salt and pepper to taste.
  8. Stir often, bring to a boil, and then down to a simmer. Cook on the lowest setting for a half hour. Taste and re-season if necessary.
  9. Assemble sandwiches by adding sloppy joe mix to a bun and top with creme fraiche.

Recipe by Jacqueline Schoedel, Nathan Schoedel, R.C. Carter, and Patrick Duffy
Story by Keith Recker
Photography by Laura Petrilla
Styling by Ana Kelly

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Veggie Forward Side Dishes

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Veggie Forward Side Dishes: Cucumber salad, crispy sweet potatoes, and improv eggplant served in different plates

The crew at TABLE Magazine spent a wonderful day with Chef Jamilka Borges recently, learning so much from her light, bright, and flavorful way with veggies. She showed us how to make a gorgeous, lime-infused cucumber salad, and a deeply delicious crispy sweet potato dish. Along the way, she liked the look of some fresh Japanese eggplants we bought at a local farmstead, and invented a third dish on the spot!

Cucumber Salad Recipe

INGREDIENTS

4 mini cucumbers, thinly sliced lengthwise
1 tsp Aleppo pepper
1 cup Greek yogurt
½ cup lime juice
1 red onion, thinly shave
1 tsp fennel pollen
Basil
Mint
Cilantro
Pea tendrils
Nasturtiums
Olive Oil for drizzle
Candied pistachios for garnish

For the pistachios:

3/4 cup granulated sugar
1/4 tsp cayenne pepper
3/4 tsp cinnamon, ground
1/2 tsp kosher or fine sea salt
1/4 tsp paprika, smoked
1 1/2 cups pistachios, raw

INSTRUCTIONS

  1. In a small oven-safe sauté pan, heat oil on medium heat and cook pistachios for five minutes to release natural oils.
  2. While warm, toss with the sugar, place pan uncovered in a 325-degree oven. Roast for 20 minutes. Cool at room temperature.

For the salad:

  1. Toss the cucumbers with lime juice and a pinch of salt.
  2. Add the Aleppo to the yogurt and make a “pool” on the bottom of a plate, arrange the cucumbers, onions, herbs and dust with fennel pollen.
  3. Drizzle with olive oil and garnish with the pistachios.

Crispy Sweet Potatoes Recipe

INGREDIENTS

4 Japanese sweet potatoes
3 Morita chilies
4 tbsp grapeseed oil
½ cup crème fraîche  (2 cups heavy cream + 2 tbsp cultured buttermilk, cover and let sit overnight)
Lime juice
Kosher salt
1 oz smoked trout roe or preferred roe
Canola or blended oil for frying

INSTRUCTIONS

  1. Preheat oven at 375 degrees. After scrubbing sweet potatoes, place them in a rack and bake for 45 minutes or until soft. Do not add any fat or salt.
  2. In the meantime, heat a sauté pan and toast the chilies for 30 seconds, you’ll be able to smell them.  Add your oil and bring to 125 degrees then let sit for 30 minutes.
  3. Puree the mix in a Vitamix and strain through a chinois sieve or cheesecloth. Season with a pinch of kosher salt. Let cool.
  4. Once the sweet potatoes are done, tear them into 2-inch pieces making sure to keep the skin on. Let cool down in the fridge without covering. The idea is to let them dry as much as possible.
  5. For the cream simply mix ½ cup of fraîche with 2 tbsp of Morita oil, add a splash of limejuice, and a little salt.
  6. Get your frying oil hot 350 degrees, with slotted spoon drop your sweet potatoes in small batches until golden brown and crispy about 4 to 5 minutes.
    Season with salt and black pepper. Top with crème fraîche and generous spoonful of smoked trout roe.
  7. Garnish with sweet basil or cilantro.

Improv Eggplant Recipe

INGREDIENTS

Head of cabbage
Japanese eggplants
Squash
Olive oil
Salt
Sweet and spicy pepper
1 cup of yogurt
1-2 cloves of garlic
Onion, minced
Thyme
Black pepper
Lime juice
Greens
Lemon juice

INSTRUCTIONS

  1. Slice a fresh cabbage into 1/2” thick “steaks.” Slice eggplants 1/4” thick. Brush both sides of all slices with olive oil and season with salt and pepper.
  2. Steam and mash your favorite squash. Season with olive oil, salt and that sweet and spicy pepper from France, pigment d’Espelette.
  3. Combine a cup of yogurt, a clove or two of garlic, some minced onion and thyme, salt, black pepper, lime juice and olive oil into a dressing.
  4. Grill the cabbage and eggplant.
  5. Place a cabbage slice on a plate, top with mashed squash and grilled eggplant, and slather with yogurt dressing. Garnish with fresh, young greens and a squeeze of lime or lemon.

Recipe by Chef Jamilka Borges / Styling by Rafe Vencio / Photography by Dave Bryce

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Tomato Gazpacho

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A black bowl holds a red Tomato Gazpacho with vegetable and herb garnishes, surrounded by fresh vegetables and a sheet pan.

Justin Severino, the culinary creative of Morcilla and Salty Pork Bits, likes to share a meal with friends and family such as this Tomato Gazpacho. The magic in the cooking joins the magic of laughter and conversation…and that’s how memories are made.

What is Gazpacho?

Gazpacho is a refreshing and vibrant cold soup, perfect for beating the summer heat. It originates from the southern regions of Spain and Portugal, particularly Andalusia. Traditionally made with raw, blended ingredients, gazpacho boasts a base of ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil. Some recipes incorporate bread for thickening, while others lean into unique ingredients like watermelon or tomatillos.

Tomato Gazpacho Recipe

Tomato Gazpacho Ingredients

  • 1 lb heirloom tomatoes, cut into 1-inch chunks
  • 1 medium cucumber, sliced thin
  • 8 oz roasted piquillo peppers
  • 1 shallot, peeled and sliced thin
  • 2 garlic cloves, sliced thin
  • 2 oz sherry vinegar
  • 1 cup croutons or crostini
  • 2 tbsp salt
  • 4 oz olive oil

Gazpacho Preparation Instructions

  1. In a large bowl mix all ingredients together except for the olive oil and refrigerate for four hours.
  2. Blend on high until smooth and then slowly emulsify the olive oil into the blender.
  3. Adjust seasoning with salt. Serve chilled.

Great Gazpacho Garnishes

Tomato Gazpacho’s beauty lies in its simplicity, but a well-chosen garnish can elevate it from refreshing to truly unforgettable. For a classic touch, dice up some of the same ingredients used in the soup for a pop of color and freshness. Craving something creamy? A dollop of crème fraîche or sour cream adds a touch of richness that complements the tangy tomato base. Or, for a touch of indulgence, you can try crumbled feta cheese or diced avocado for a creamy and salty contrast. And, of course, fresh herbs like chopped basil, chives, or cilantro are another traditional garnish, adding a vibrant green touch.

Wrap Up

For those hot summer days, our Tomato Gazpacho by Justin Severino is the perfect soup to cool you down and leave a memorable taste on your tongue. Experiment with different garnishes to make this soup truly your own and add to the already delicious flavors.

Recipe by Justin Severino / Story by Kylie Thomas / Styling by Rafael Vencio / Photography by Dave Bryce

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Chocolate Tarts Recipe and Local Chocolates for Your Sweetheart

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An overhead photograph of chocolate tarts and individual chocolates on a textured white surface with white sprinkles and lavender.

Americans spend nearly $2 billion on Valentine’s Day tributes: Keep your share of that spending local with these gorgeous treats from area businesses.

Early Catholic authorities, annoyed by the surprising popularity of Lupercalia, an ancient Roman fertility festival celebrated on February 15, displaced it with commemoration of the February 14 martyrdom of St. Valentine, a priest who had continued to marry soldiers and their wives in spite of a prohibition put in place by (probably) mad Emperor Claudius. The good saint, martyred in 269 CE, did not give out gifts, but he was pro-romance.

Valentine’s Day chocolates really get going in 1861 when Frye and Co., a British chocolatier, invented their heart-shaped “fancy box” of bonbons. Its message of sweet love took hold quickly, and now chocolate and love are entwined…like lovers.

Mediterra Café’s chocolate raspberry tart is pure deliciousness for young and old. Buy enough for everyone’s Valentine’s Day dessert because everyone will want in, or make the recipe below!

Mon Aimée in the Strip District is a chocoholic’s dream. We sampled pomegranate truffles, dark chocolate hearts, Pacari Dark Chocolate Chili Pepper bar, and Butler’s Honeycomb Crisp Milk Chocolate bar.

Casey Renee of Confections Pittsburgh explores dreaminess with lollies, candies, and heart-shaped chocolates laced with full-spectrum CBD oil. If your beloved tends to be a little tense, perhaps this is a gift for both of you?  Renee shares recipes for her CBD candies and heart-shaped chocolates recipes!

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An overhead photograph of chocolate tarts and individual chocolates on a textured white surface with white sprinkles and lavender.

I Heart Chocolate Tarts


  • Author: Mediterra Café

Description

A decadent and deeply indulgent treat for your loved one.


Ingredients

Scale

For the crust:

  • 1 1/2 cups AP flour
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp salt
  • 4 1/2 oz (1 stick + 1 tbsp) very cold butter, cut into small pieces
  • 1 large egg yolk

For the filling:

  • 1 cup heavy cream
  • 1/2 cup milk
  • 10 oz semisweet chocolate chips
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 2 large eggs, room-temp preferred

For the ganache: (an optional topping, but will create a smooth finish)

  • 1 1/2 cups heavy cream
  • 18 oz semisweet chocolate

Instructions

For the crust:

  1. Put the flour, sugar, and salt in a food processor, pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in. You’ll have pieces the size of oatmeal flakes and others the size of peas.
  2. Stir the yolk to break it up and add it in 3 additions, pulsing after each.
  3. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a ball and flatten it into a disk. Wrap in plastic wrap and chill.
  4. Roll the dough into an 11-inch circle between layers of parchment or wax paper. If you do not have either on hand, roll out onto a floured work surface.
  5. Fit the dough into a 9-to-9½-inch tart pan with a removable bottom, trimming the top evenly with the pan’s edges. Refrigerate the crust in the pan for at least 1 hour. If you need it in a hurry, you can put it in the freezer until firm.
  6. Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust’s bottom and sides; fill with rice or dried beans. This will help the tart hold its shape.
  7. Bake for 20 minutes. Remove the foil and rice. If you’re going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you’ll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes.
  8. Cool for at least 30 minutes before filling.

For the filling:

  1. Heat heavy cream and milk over medium until it simmers around the edges. Remove from heat. Add chocolate and stir until smooth. Whisk in sugar and salt. Beat eggs in a small bowl and add into the chocolate mixture until smooth.
  2. Pour filling into cooled tart shells and bake at 325 degrees for 15 to 20 minutes until the surface is glossy.

For the ganache:

  1. Heat heavy cream over medium heat until it simmers around the edges. Do not overheat the heavy cream.
  2. Measure chocolate chips in a large mixing bowl.
  3. Once heavy cream is ready pour over chocolate chips, let sit for a minute. Whisk until completely combined.

Notes

  • If you start to see bubbles or cracks that means you are over-baking your tart.
  • If you add hot cream to the chocolate, it’s imperative to let it stand for a minute or so to let the chocolate melt a little on its own. This helps prevent tiny specks of chocolate in the finished product. Use any extra ganache to make hot chocolate.

Styling by Brittany Spinelli
Story by Keith Recker
Photography by Dave Bryce
Background sprinkles from River Road Sprinkle Co.

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Valentine’s Day Sweet Treats

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Valentine's Day Sweet Treats: Clockwise from top left: Sinful Sweets’ chocolate-covered pretzel dusted with toffee crumbs. Tabbara Chocolate’s stylish bonbons. Lux Artisan Chocolates’ macadamia nut, almond, and coconut bar. Sarris Candies’ chocolate-covered pretzel sticks. More candies from Tabbara Chocolates. On the tray, from top: Toffee Taboo from All in Good Taste Productions. Chocolate-striped potato chips from Sarris Candies. Chocolate-covered s’mores from The Milkshake Factory.
Delicious Valentine's Day sweet treats to satisfy your cravings.

Wondering what sweet treats will impress this Valentine’s Day? We’ve compiled some of our favorites from local chocolatiers and confectioners to make Valentine’s a little sweeter from traditional european technique to modern american favorites, to an experiential Valentine’s celebrations featuring the Butler Sweet Tooth trail, this list has you covered.

Sinful Sweets

With everything made fresh daily in their downtown Liberty Avenue store since 2011, Sinful Sweets is a go-to for pecan turtles, salted caramels, and toffee. Founder Chris Weck comments, “My mom always said that there’s love in food,” and her sweet sentiment comes across in the chocolate, mixed in with a spark from Chris. “My family owns a traditional chocolate-making business in Chicago, and I’m always breaking the rules a little bit. I love making candy for kids and families, and supporting Pittsburghers with this business.” Sinful Sweets just added a second location at Ross Park Mall. sinfulsweetspgh.com

Tabbara Artisan Chocolate

Nancy Tabbara is reviving three generations of family tradition with her exquisitely crafted bonbons. Her offerings blend the sophistication of mid-century Beirut with a sharp, contemporary sense of flavor and design. Classics like chocolate-covered macadamia clusters and candied orange peel join modern fantasies like beautiful-to-behold chocolate bonbons filled with passion fruit or raspberry jelly and vanilla ganache. tabbarachocolates.com

Sarris Candies

Founded by Frank Sarris about 60 years ago, and now run by his son, Bill, and other family members, Sarris Candies is all about quality and generosity. Well-known for their philanthropy, and for empowering the fundraising efforts of schools and organizations around the country, the company is also a source of a vast variety of delicious sweets. The chocolate-covered pretzels and potato chips shown here are popular salty-and-sweet crowd pleasers. But the big picture is much broader, and best perceived with a visit to the flagship Sarris store in Canonsburg. sarriscandies.com

Toffee Taboo

All in Good Taste Productions founder Bob Sendall started this chocolate line in 2004 with his signature Toffee Taboo. The recipe? Start with toffee-encrusted almonds and cashews in dark Belgian chocolate. Top with kosher salt and drizzles of white and dark chocolate. Infuse the combo with Sendall’s always upbeat, always sunny energy, and you have one of Pittsburgh’s most delectable sweet treats. store.allingoodtasteproductions.com

Milkshake Factory

Edward Marc Chocolatier and The Milk Shake Factory, started by fourth-generation chocolatier siblings, spring from their family’s century-plus of gourmet confection legacy to elevate every dessert occasion. The Milk Shake Factory, a modern twist on the old-fashioned soda shop, features flavors including Peanut Butter Brownie, Bananas Foster, and Fried Ice Cream. Limited edition items appear every season, including creamy Hot Chocolate and festive shakes. Among the most popular chocolates are Dark Chocolate Salted Caramels, Chocolate Covered S’mores, Fresh Chocolate Dipped Strawberries, and fun seasonal gifting chocolates. themilkshakefactory.com

Lux Artisan Chocolates

Shelby Ortz began her exploration of tempting flavors and beautiful food compositions in the pastry kitchens of Eleven and Soba. She struck out on her own in 2013 with Lux Artisan Chocolates, her all-handmade, all-natural line of chocolate bars, bonbons, and more. We’re big fans of her chocolate bars, and there are several hidden in drawers around the office. Our favorites? Dark chocolate with macadamia, almond, and coconut. luxartisanchocolates.com


Beyond the Box of Chocolate

An Experimental Sweet Treat Trail

This Valentine’s day hit the road and explore the county through its sweets, from ice cream shops and local bakeries to candy stores. The trail, as they say, will make you “feel like a kid again…” as long as you keep your elbows off the dinner table.

Our advice? Break up the trail with lunch at the Chop Shop on Butler’s Main Street. Fend off the sugar crash with a Reuben or seitan shawarma! We also loved The Harmony Inn on Mercer Street in Harmony, whose sandwiches and diverse beer list are sure to please.

To get you started, here are the spots we visited on a trip down the trail:

Peace, Love, and Little Donuts

Pint-sized donuts are the shop’s specialty. Find them in flavors like apple pie, birthday cake, chocolate chip cookie dough, and much, much more.

Tin Man Sweets Bake Shoppe

Find everything you need (and more!) inside the pastry cases at Tin Man Sweets Bake Shoppe, from tartlets and eclairs to cakes, chocolates, and cupcakes. The bakery has one goal – make everything taste as good as it looks. We can assure you, it does!

Baldinger’s Candy

Take a step back in time at Baldinger’s, an old-school candy shop. Stop inside to see their famous, 19th-Century cash register and grab a bag of hard-to-find candies, like anise squares and wax lips.

Wendereusz’s Candy and More

Using recipes that have been passed through generations, Wendereusz’s crafts artisan, delicious chocolates. Find them in all kinds of shapes and flavors! We’re fans of their famous turtles, made with pecans and caramel, traditional cherry cordials, and long list of filled truffles.

Nothing Bundt Cakes

Bundt cakes are the stars of this Cranberry Township bakery. 10 flavors – red velvet and chocolate chocolate chip are two of the fan favorites – make up their menu of mini Bundtlets and bite-sized Bunitinis, every one finished off with their signature cream cheese icing.

Photography by Dave Bryce / Story and Styling by Keith Recker

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