Friday, January 7, 2011

Eat More Fish!

With recipes as easy and delicious as the one below and seafood of so many different varieties of on offer at the Market, there is simply no excuse to collapse on Resolution #2:  Eat More Fish!

Fish is important not only for enhancing the old gray matter, it's also been proven to boost athletic performance, which is one of the reasons our friend Marla prepares this recipe for her two sporty teenagers.  The recipe is vitamin packed and super-easy.  

"This is my daughter's favorite fish dish," said Marla.  "It is kid tested and approved! One of the things I like about this is you can substitute almost any fish.  My only caveat would be don't use Flounder, because I just don't think the texture lends itself well to this recipe."

Fish with Tomatoes and Rosemary



Four - 1/4 Lb. fish fillets (Salmon, Cod, Tilapia)
salt and pepper
4 tsp. Olive Oil
1 Tbsp. lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes, halved
Green onions, sliced (optional)


1. Preheat oven to 475.  Cut four 12-inch long pieces of foil or parchment paper.
2.  Rub each fillet with salt, pepper and 1 tsp. oil, and 1/4 tsp lemon juice. For each packet, put 2 lemon sliced in the center of the foil, top with the fish fillet, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves and sprinkle with 1 Tbsp sliced green onions (if using).  Draw up the sides of the foil and seal the packets well - leaving room around the ingredients so they can steam.  Put packets on a baking sheet.
3.  Bake 12 to 15 minutes, or until the fillet is cooked.  (Open a packet to test.)  Spoon into soup plates and serve immediately.

Dead simple!

Tuesday, January 4, 2011

Philly Food Lovers' New Year's Resolutions

Depending on whom you ask,  80-92% of New Year's Resolutions fail by Valentine's Day.  The why is complicated and far beyond the scope of our expertise.  Rather than dwell on these dismal figures, we decided to create a list of achievable  resolutions.   Naturally, they focus on food......Here they are; our 2011 New Year's Resolutions.  We welcome further suggestions from you!


 1.  Eat less chocolate - but improve the quality of the chocolate you eat. (See, we said it would be attainable.  We're not going cold turkey for heaven's sake; a foodie's gotta live!)   Studies show that the higher the percent of cocoa in the chocolate you eat, the more satisfying it is.  So stop by the Pennsylvania General Store to buy fine quality choccies--we love the dark chocolate Wilber Buds, pictured here.  These make a great Valentine gift..along with tickets to Valentine to the Market, of course.







2.  Eat More Fish--We've discussed the health benefits of fish before.  With the plethora of options available at the Market, eating fish once a week is infinitely doable.  So let's do it! 



3.  Experiment--try a new ingredient, a new preparation, a new recipe.  Personally, I can't wait to try Chef Jon Jividen of 12th St. Cantina's Salmon with Beurre Rouge--he shatters the taboo on red wine with fish.  Look for recipe here soon!

 4.  Eat Locally--Ok, we admit that January is not an ideal month for those residing in the northern hemisphere to embark on a campaign to consume locally grown fresh produce.  You won't find the variety that Archimboldo used to create the vegetable-man pictured here.  But the Fair Food Farmstand is a great source for locally grown and produced items--some vegetables and fruits are still available, and of course, meats, eggs, milk and cheeses, all from local farms, are plentiful.

5.  Eat more fresh produce, in season if possible--squash, potatoes, mushrooms, cranberries, and apples are still available from local growers.  A wider array from farther afield is, of course, on offer by the Market's merchants


6.  Try new types of cuisine.    The Market is an international smorgasbord; restaurants feature cuisines from Japan to New Orleans and everything in between,  so be adventurous!   With the $7.00 meal deal, there's no excuse to stick with the same old, same old.  We know that Gov. Ed Rendell, Honorary Chair of the Valentine to the Market, has availed himself of the generous lunch offerings.   Regardless of where you fall on the political spectrum, you can't disagree with Ed on that!




7.  Go vegetarian once a week.  Ok, we love our short ribs and  fried chicken, too, but abstaining from meat once a week is good for you and good for the environment.  Not conversant in the ways of vegetarian cookery?  Go for takeout at the Basic 4 Vegetarian Snack Bar.

8.  Exercise more.  Walk to the Market--yes, even in the cold weather.  Make that especially in the cold weather--the body burns calories keeping warm, so you may get more out of that walk than just red cheeks!     Better yet, dance the night away at Valentine to Market--dancing burns approx 330 cal/hr so kick up your heels!   Whether it will land you on Dancing With the Stars is anyone's guess; given the recent entrants, well.....maybe we'll let the video do the talking.














9.   Remember to bring your own shopping bags--do we really need to quote figures on landfill contents and the fact that those plastic bags last for 500 years?  Spend $50 at market and get an insulated one free.




10.   Help those less fortunate.  Reading Terminal Market is the largest redeemer of SNAP vouchers (food stamps) in PA.  SNAP (Supplemental Nutrition Assistance Program) helps low-income families purchase healthy foods.  By supporting the Market, we are helping ensure that everyone in our community has access to fresh, nutritious food.

Friday, December 31, 2010

Happy New Year!

Happy New Year from Philly Food Lovers! We're taking a break to eat, drink and be merry over the holiday weekend; we'll be back next week full of new year's resolutions, some of which we may even keep. Cheers!

Tuesday, December 28, 2010

Robin's Lebanese Mackerel



At a dinner party with friends a few weeks ago, we were surprised to be served the oily sea fish, mackerel.  Now mackerel is one of my favorite fish, but you don't often get exposed to it - outside of restaurants - because of its dense, pungent flavor (which I adore). 

This recipe, taken from a gorgeously illustrated cookbook by a famous Lebanese master chef, puts a middle Eastern spin on the workaday mackerel, fusing sweetness and saltiness in a divine combination.  Thanks to Ottolenghi: The Cookbook for inventing the recipe, and our host, Robin, for presenting this with an equally impressive Camargue red rice and quinoa salad with orange and pistachios.  Now that was one helluva meal.

Not only is mackerel delicious, it is also extremely good for you.  As one of the so-called "oily" fish, mackerel is rich is fatty fish oil and the wonder vitamin Omega 3.  As researcher Michael Byrd argues, "fish oil benefits are downright amazing...If you haven't already been swept up in the net yet, here are 7 proven Omega 3 benefits you should know about..."  He goes on to list how fish oil helps to:
  1. Manage Pain and Inflammation
  2. Improve Cardiovascular Health
  3. Reduce likelihood of a stroke or heart attack
  4. Improve Brain performance
  5. Reduce depression
  6. Lower the incidence of childhood disorders
  7. Reduce incidence of colon, prostate and breast cancer
Just one of the above is reason enough to increase the amount of oily fish we consume.  Why not try this recipe today?  It takes less than 30 minutes from start to finish.

Grilled mackerel with green olive, celery and raisin salsa

Ingredients:
    8 mackerel fillets, pin bones removed
    2 tbsp olive oil
    coarse sea salt and black pepper

    For the salsa:
    125g celery stalk, thinly sliced
    60g good quality green olives, stoned and thinly sliced
    3 tbsp good quality plump raisins
    1 ½ tbsp sherry vinegar
    4 tbsp olive oil
    3 tbsp flat leaf parsley, roughly chopped
    1. Stir together all the salsa ingredients.  Taste it; it should be sweet, sour and salty.  Season with salt and pepper and leave to sit for at least 15 minutes for the flavours to evolve.  (At this point, the salsa can be refrigerated for up to 24 hours, if necessary. Before serving, allow it to come to room temperature, refresh with extra chopped parsley and adjust the seasoning.)
    2. Set an oven grill to its highest setting.  Toss the mackerel fillets gently with the oil and some salt and pepper.  Lay the fillets on a flat oven tray, skin side up, and place under the hot grill for 3-4 minutes, until just cooked.
    3. Serve the fish hot or at room temperature, with a spoonful of salsa on top.
    Our friends at Philly Wine Finders, suggested the following wine pairing for this dish: 

    "For an oily fish like mackerel you'll want to pair this with a high acid white wine.  A good one that we had recently is Sella & Mosca Vermentino from the Italian island of Sardinia.  It is similar to Pinot Grigio but has stronger aromatics and a little more zip. It's medium body and high acidity will hold up well to the mackerel and the olives. At this moment it is widely available in the state stores in Philadelphia.   If you want to get daring and go Lebanese you could try Massaya Classic White, a blend of sauvignon blanc and clairette.  There are a few bottles available at the Society Hill store, the PA code is 25517."

    Thanks for the suggestion! 

    Sunday, December 26, 2010

    Fish for Healthy Teens (and beyond)

    Fish oils are the new health 'wonder' food - not a week goes by, it seems, without yet more research confirming how good they are for you. Not only do they help children with learning difficulties such as dyslexia, ADHD and dyspraxia, and adults with conditions as schizophrenia and depression, fish oils can also protect the heart and reduce the pain of arthritis.

    A recent study conducted by Boots, a national chain of Pharmacists in the U.K., found that regular doses of fish oils dramatically boosted young children's performance at school. Nearly three quarters of the youngsters - who were of mixed academic ability - showed improvements in numeracy, reading and writing after taking fish oil supplements for nine months.

    Read more about the study here.

    Fish is important not only for enhancing the old gray matter, it's also been proven to boost athletic performance, which is one of the reasons our friend Marla prepares this recipe for her two sporty teenagers.  The recipe is vitamin packed and super-easy.  

    "This is my daughter's favorite fish dish," said Marla.  "It is kid tested and approved! One of the things I like about this is you can substitute almost any fish.  My only caveat would be don't use Flounder, because I just don't think the texture lends itself well to this recipe."

    Fish with Tomatoes and Rosemary




    Four - 1/4 Lb. fish fillets (Salmon, Cod, Tilapia)
    salt and pepper
    4 tsp. Olive Oil
    1 Tbsp. lemon juice
    16 slices lemon
    4 sprigs rosemary
    24 cherry tomatoes, halved
    Green onions, sliced (optional)


    1. Preheat oven to 475.  Cut four 12-inch long pieces of foil or parchment paper.
    2.  Rub each fillet with salt, pepper and 1 tsp. oil, and 1/4 tsp lemon juice. For each packet, put 2 lemon sliced in the center of the foil, top with the fish fillet, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves and sprinkle with 1 Tbsp sliced green onions (if using).  Draw up the sides of the foil and seal the packets well - leaving room around the ingredients so they can steam.  Put packets on a baking sheet.
    3.  Bake 12 to 15 minutes, or until the fillet is cooked.  (Open a packet to test.)  Spoon into soup plates and serve immediately.

    Dead simple!

    Saturday, December 25, 2010

    12 Days of Christmas at the Market

    On the first day of Christmas, my true love gave to me a partridge in a pear tree.

    Forget the partridge.   With all of this holiday feasting, a simple piece of fresh fruit from one of the Market's produce merchants may be just what the doctor ordered. 


     Still hungry?  Try some jarred pears or pear jam from Kauffmans.

    On the second day of Christmas, my true love gave to me two turtle doves...

    Birds again?  We think not.  But give us chocolate turtles from Chocolate by Mueller  any day. For the naughty among you, beware of this stocking filler  on Christmas morning: 
    And if you are in search of a festive sweet, consider a chocolate reindeer lollipop, sure to be a hit with kids  from one to 92...




    On the third day of Christmas, my true love gave to me three French hens...

    Enough with the poultry already.  How about some French cuisine--the crepes at Profi's Creperie are not to be missed.  We gorged on the nutella/strawberry/blackberry/banana filled crepe, but the savory options looked quite tempting as well.




    On the fourth day of Christmas, my true love gave to me four collie birds...

    We're not at all sure what a collie bird is; we prefer the lush and exotic Birds of Paradise from Market Blooms instead.  Imagine these on your holiday table--gorgeous!


    On the fifth day of Christmas my true love gave to me five golden rings...
    Is there anything more intoxicating than the smell, sight and sound of golden pretzels, straight out of the oven from Miller's Twist?



    Except possibly the chocolate covered pretzels from the Pennsylvania General Store














    On the sixth day of Christmas, my true love gave to me six Geese a-laying...

    You will certainly find six geese (though perhaps not a-laying) as well as ducks, turkeys, chickens, pheasants, and most any other edible bird your heart desires at the Market.  We loved this photo of Godshall's version of Duck, Duck, Goose, courtesy of their  ever-helpful butchers.

    On the seventh day of Christmas my true love gave to me seven swans a-swimming...

    We don't eat roast swans anymore but it was fave feast for England's King Henry VIII.   Nowadays, we'd prefer to eat something that swims under the sea instead--John Yi's salmon, swordfish, and tuna are much more to our liking.  For recipe ideas and more on fish, see phillyfoodlovers.com.


    On the eighth day of Christmas, my true love gave to me eight maids a-milking...

    Bassett's Vanilla Butterscotch ice cream might just be the best sub zero invention since the ice cube.  Seriously, we suspect that if they served it in the hotbeds of tension across the world, there would be fewer scary headlines in our morning newspapers.


    On the ninth day of Christmas my true love gave to me nine ladies dancing...


    At the Gala, of course.  Don't miss the Valentine to the Market where lords and ladies will dance the night away in celebration of our beloved Market.  Tickets make a smashing holiday gift!  Buy them  here.

    On the tenth day of Christmas my true love gave to me ten lords a-leaping,...
    Put some pep in your step with a revivifying juice smoothie from the Four Seasons Juice Bar.  They recommend the strawberry/peach/mango/banana blend, and of course the wheatgrass juice, which is reputed to bolster  health in a variety of ways.  You'll need this extra energy to dance the night away with the nine (or more) ladies at the Gala!

    On the eleventh day of Christmas my true love gave to me eleven pipers piping...

    Have you ever seen the wizards at Terminis pipe the filling into their cannoli?  Talk about Christmas magic....Traditionalist go for the ricotta filling with and chocolate chips, but don't miss the newfangled and equally delicious chocolate and vanilla custard fillings.   While you're there, try their justifiably world-famous vanilla cupcakes.


    On the twelfth day of Christmas, my true love sent to me twelve drummers drumming... 

    How about a dozen fried chicken drumsticks from Delilah's at the Market?  Ok, we generally stop at one or two, but it takes significant will power.   They are delicious!
















    Tuesday, December 21, 2010

    The Feast of the Seven Fishes

    Yes, we know it's a Christmas Eve tradition.  On December 24 many Italians and non-Italians alike serve an enormous feast featuring seven or more distinct seafood dishes.  More on that later.  But for those of you who are slightly less traditional, allergic, or simply eschew fish, we offer you a tongue-in-cheek version of the menu; a fishless seven fishes:
    • Macaroni and cheese made with crab-shaped pasta and topped with crushed goldfish crackers.  (that's two fish!)
    • Caesar Salad (dressing contains anchovies)
    • Flying Fish Beer
    • Fish House Punch--a cocktail recipe that was commonly consumed Colonial Philadelphia's fishing and hunting clubs; George Washington et al may well have consumed a version of this concoction when they weren't otherwise occupied--freezing at Valley Forge, fighting the British, and forming a new nation.  The recipe makes just under 1 gallon--mix all ingredients and let stand at least one hour to dissolve sugar.  Serve with plenty of ice.
      1 cup superfine sugar
      2 cups ReaLemon bottled lemon juice
      1 qt dark rum
      2 cups cognac
      1 cup peach brandy or Schnapps
      1 qt water
    • Swedish Fish--repulsive, I know, but also irresistable 
    • And for dessert, Ben and Jerry's Phish Food Ice Cream
    But back to tradition.  As stated, the Feast of the Seven Fishes is an absolute at many Italian tables on Christmas Eve.    What I found really interesting, however, was the staunch devotion to this tradition, even among those who don't eat seafood!   I interviewed two Italian American hostesses who cannot abide even the smell of fish, but cook an extensive seven fishes feast on December 24 each and every year.  The other fascinating fact about this custom is that most people who adhere to it do not know  the origins of it beyond the fact that it is a Christmas Eve tradition.

    Never one to shy away from a culinary mystery, we dug in and discovered, not surprisingly, that the origins of the seven fishes feast are Catholic.   There is unanimous agreement that the idea of eating only fish on December 24  honors the waiting for the birth of Jesus.   As on Good Friday and during Lent, Catholics abstain from meat as a way to pay respect to Jesus (though most seven fishes feasts are anything but abstemious.)  There is dispute among historians as to the precise basis for the number seven;  some claim it echoes the seven sacraments, others the seven days it took God to create the heavens and earth, still others ascribe it to the seven virtues and seven sins.  One devotee of the tradition claimed it was for luck, as in "Lucky 7." Her family always cooks eight fish dishes just in case one doesn't work out--talk about superstitious!

    Whether you are Italian or not, here are some excellent resources if the seven fishes are on your agenda for the Christmas Eve:

    Mario and 1/7 of his Christmas Eve Feast




    And here's another take on fish consumption entirely.  For reasons unexplained, my husband and daughter love this ad.  I do not share their adoration, but you might, and it certainly was on topic for today.