Spaghetti with Tuna & Olives
Serves 2

Ingredients:
5 oz spaghetti
1 large can of albacore tuna in water (if you buy the kind in oil omit the next ingredient)
2 tbs olive oil
8 kalamata olives, sliced
2 tbs pasta water
kosher salt and pepper to taste
freshly grated parmigiano reggiano to taste

Directions:
Prepare the pasta according to al dente instructions. Meanwhile put the tuna in the bottom of your serving bowl and pour the oil over it. Break it up with a fork. Add the kalamata olives, pasta, and pasta water and mix to combine. Add a bit of freshly grated parmigiano reggiano. Taste. If needed, add kosher salt and pepper. Enjoy!

*Note: I prefer to use the Flott brand of tuna which is imported and in oil. The tuna is so moist and tender from the oil, and after draining the can a bit it is not greasy or oily at all. You can find it in your local import market or Italian market. The last time I found it I was in NYC and bought 5 cans!

This summer the absence of Narragansett beach, clam cakes and chowdah, shrimp cocktails, and lobstah rolls were deafening. Deafening from the loud sound my hungry belly makes.

I popped over to RI for the day yesterday to work on a top secret project with Nasoya, and I requested a seafood dinner out with my family to satisfy my craving for clam chowder that I’ve had all summer. There was no time for Newport so we settled on Federal Hill’s Oyster Bar.

However, my aunt said their lobster roll is much better than their chowder. How could I resist? So I satisfied my other RI craving of a lobster roll with fries. So did my nonna and my aunt. We were triplets! My dad had sushi, which is a relatively new phenomenon to see.

Lobster rolls are heavenly little sandwiches on naturally buttery lobster, crisp celery, and just a touch of mayo. It is served on a hot dog bun which seems strange to me, and I would prefer it on a nice hard roll, but there must be some tradition to that somewhere.
I still need to have that clam chowder, and luckily PB and I are heading to RI this weekend for some quality time with our family and two visiting cousins from Jordan. I will not leave without a bowl of creamy New England clam chowder.

Speaking of the weekend in RI, Rhode Islanders are funny. There is a small possibility that a hurricane will hit this weekend, and people are already stocking up on milk, eggs, bottled water and batteries.

I love my home state, and while Philly now owns a piece of my heart, Rhode Island will always feel most like home.

P.S. In case you didn’t know, RhodeyGirl comes from Rhode Island Girl. I know I should have dropped the “e” but it is cooler with it.

While I am completely ready for fall, I will still be a bit sad to see summer go. This was such a memorable summer filled with our fabulous trip to Jordan, a few weddings, and lots of fabulous food. Relive it with me!

Recipes
Last Minute Brunch Menu
Summer Salmon Salad
Cobb Salad
Caprese Barley Salad
Healthy Chicken Salad Sandwich
Rustic Lentil Salad
Red Lentils for 1
Mushroom Lentil Burgers
Eggplant Parmesan
Deconstructed Healthy Spanakopita
Healthy Zucchini Pasta
Greek (Italian) Salad
Pesto Pasta Salad
Bean Salad
Caprese Panino
Rolls with Jam

Haunted Hotels
The Hotel DuPont
Congress Plaza Hotel

Events
Rittenhouse Row Spring Festival
Amy & Joseph’s Wedding
Tory & Anita’s Wedding
Taste of the Nation Philadelphia
Citymeals-on-Wheels Silver Spoon Event
BlogHer 2010

Stories
PB & J
If I really did what I wanted…
1st Wedding Anniversary (Photos from our wedding!!!)
His & Her Choice
Sometimes…
I must admit…
Welcome to my Blog.

Jordan
Planes, Cars & Family
Jerash  & Figs
I miss the Dead Sea
Karak Photo Shoot
Petra, Jordan
Sunset in the Desert
A Second Wedding Celebration

And now that I’ve gotten all of that off my chest, bring on fall! Bring on pumpkin and apple cider and apple picking and leaves falling and soup and… what else?

*I am a cook, but I am by no means a photographer. I only take between 2 to 4 photos of each dish I feature. My husband likes his food really hot, and I don’t like to wait to eat when dinner is ready.

*I can’t wait for oatmeal. I miss the flavors of banana mixed with coconut, peanut butter, and oats. Fall is coming!

*I am not self taught. My mom taught me a lot about cooking from a young age. I remember running in the house after dance or whatever activity I was into at the time and heading up the stairs to shower, asking my mom what was for dinner on the way. After I showered fast fast I would jet down the stairs 2 steps at a time to help my mom with dinner. I loved the simple tasks of peeling cucumbers, even though it took me twice the time as my mom, and setting the table. I loved helping bread chicken breasts or check on the pasta. I loved helping my mom (and my nonna) because it was girls’ bonding time, and I was part of the special club.

*I can’t wait for Foodbuzz Festival, Year 2. I had the time of my life last year. I especially can’t wait to eat and buy some Frog Hollow Farm pears. They were the juiciest pears I’ve ever tasted.

*I don’t think about my recipes too much. I don’t plan too much. I am probably inspired for about 3 recipes a week using the techniques mentioned here, and the rest come from throwing items together from the pantry and fridge. I only share the ones I really want you to know about, even if it means I skip a day or two of blogging here and there.

*I give the appearance of being a super planner and organizing my life really well. In reality, I am lazy. I like simple, quick recipes because they are perfect for a lazy girl.

*In the same regard, I like healthy recipes because I like to eat a lot. I am definitely a volume eater (like many of you!) and would rather have a huge salad than just a little bowl of risotto.

*I am watching The Simpsons right now. And I’m laughing hysterically.

(Source)

*I still have my Rancho Gordo Borlotti beans from last November. They are so valuable I’ve been afraid to use them. Ideas?

I believe everyone should know the beauty of a simple sandwich made with ingredients practically still covered in dirt, smelling of the garden, warm from the sun.

I live in the city. The city of Philadelphia, not New York. I do not have the aforementioned garden.

(source)

But lots of other people do, and they bring me that beautiful produce.

When I build a recipe, I always think first and foremost about what items are at the peak of their season just then and there. However, I also believe in buying the best of imported products now and again. There is one brand of olive oil I used to buy in Florence, Italy when I lived there for a year, and I would just die to get some on my hands now. Until I can sneak away for a weekend of delicious Tuscan food and pack my suitcase with cloudy pressed Florentine olive oil, I settle for the imports at my local market.

For the basil, I simply pick some from the pot on my windowsill (which is still alive after a few weeks) or buy the most vibrant bunch I can find at my local farm market. You’ll know it’s good if the smell of home instantly fills your kitchen upon unpacking the bunch. At least, that is what it smells like in my house.

Tomatoes are so easy at this time of year. I prefer the ugliest tomatoes I can find, knowing that they will be passed on by even though they are the tastiest. They are hearty and almost meaty and I love to eat them like apples, sprinkled with salt. For this panino, I like to cut big thick slices and let a bit of the juice drain off so they don’t make the bread soggy.

Speaking of the word panino, it is panino, not panini, and I judge because of that. I don’t know where the crazy started, but it should be paninO for singular and paninI for plural. I don’t know why this bugs me so much, but it does. It annoys me almost as much as hearing Giada say “Mozzarelllllla” with her strong Italian accent in the middle of an English sentence.

When it comes time to select your cheese, try and find a local dairy farm. My Whole Foods carries the most delicate local mozzarella that just melts in your mouth, and when they have stock I usually buy more than one container. DiBruno’s also makes some in house that will make you think you’re in Italy.

After you have all of those ingredients, all you are missing is the bread. Go for the best! I like to use fresh ciabatta bread, but use the best option your local bakery has.

When you buy the highest quality ingredients, you can get away with making a panino for a guest. You can also get away with calling the simple list below a recipe.

Caprese Panino
Serves 2

Ingredients:
2 large portions of ciabatta sliced in half (about 1/3 loaf)
1 large summer tomato, sliced
handful fresh basil
1 large ball of mozzarella
olive oil for brushing the bread
kosher salt to taste

Directions:
Preheat a panino maker or grill pan. Layer 2 pieces of the ciabatta bread with the summer tomatoes, basil and mozzarella. Sprinkle a dash of salt over each piece. Cover each with the second piece of bread and brush the outside of each sandwich with olive oil. When the grill pan or panini maker is hot, add the sandwiches and grill until the cheese is nice and melty and the bread is crunchy. Enjoy!

This is definitely one of my favorite late summer meals. Yours?

Growing up my brother, cousins, and I always begged my nonna, mom or auntie to make us “rolls with jam”. They were our favorite treat and seemed so special because they would make them out of a few simple ingredients in just a few minutes. Nonna always rationed them out to us (2/kid) but my brother would have the majority of them (as in, at least 6). They are still one of his favorite treats. Nonna calls them “omLETTE” and we always called them rolls with jam. I believe they should be properly known as crepes, but I will always simply call them rolls with jam.

I may have called my brother to make him jealous the night I made these.

These are a great dessert to make when you have last minute guests or feel like having a special treat. You can serve them they way I usually do, rolled up with orange marmalade and sprinkled with powdered sugar, or you can get creative. However you choose to eat these, it will be worth the few minutes of effort it took to make them. There are a few tips below the recipe; be sure to check them out.

And now I present, my favorite childhood dessert of all (besides ricotta balls)…. Rolls with Jam!

Rolls with Jam
Yields 8

Ingredients:
4 heaping tablespoons of flour
2 flat tablespoons of sugar
1 egg
pinch salt
1/4 teaspoon baking soda
pinch of lemon zest
“approximately” 1/2 cup milk (add as needed to reach the right consistency)
butter for frying
powder sugar to decorate

Filling:
Orange marmalade, or any other filling you choose!

Directions:
* Mix all ingredients in bowl
* Heat non-stick skillet to medium-high heat
* Melt butter in pan (1/3 teaspoon for each roll, just enough to spread in pan)
* Pour an almost full ladle of batter into the frying pan and immediately swirl the pan to cover the entire surface evenly with batter
* Cook until edges loosen and bubbling begins (approximately 45- 60 seconds- the edges will turn up)
* Flip. After about 30 seconds remove from pan and spread a thin layer of your filling over one half and roll up
* Sprinkle with powdered sugar
* Finally, eat as many as you can

Tips:
- The batter should be realllly thin. Add enough milk to reach that consistency.
- If you like things a little sweeter you can add a capful of vanilla extract to the batter.
- Don’t worry about the first couple not looking great… for some reason the first ones are never right!
- If you don’t want to use butter use something (Smart Balance, etc) because it makes the crepe brown nicely and helps the batter to be distributed evenly (slick pan).
- Any kind of milk you have in your fridge is fine.
- Don’t be afraid to adjust the batter after you see the first couple cook.. I usually add a little more milk if the crepe looks a little flat.
- Don’t add too much batter to the pan. One small ladle is enough- you want these to be really thin!

My favorite classic combos:
1. Low sugar apricot jam (it has little bits of peel in it and is just amazing)
2. Nutella + banana slices
3. Nutella on its own
4. Orange marmalade
5. Strawberry preserves (not my favorite at all).

These really make a big statement when stacked next to each other on a nice tray and sprinkled with powdered sugar. Your guests are sure to love them!!!

Good luck, and enjoy!

My husband loves pilaf, and if it was up to him he would have it at least a couple of times a week. I hadn’t made it in quite a few months (since last winter in fact!), and after his stellar help in the house over the last few weeks I just felt the need to make his favorite bulgur pilaf. I have also been making lots of my and his childhood favorites, and I will do my best to share them all with you!

Make this pilaf as a side for your next dinner, and be sure to save some leftovers for yourself. It is even better the next day!

Bulgur Pilaf
Inspired by Aunt Naomi’s recipe
Serves 4

Ingredients:
1 tbs butter
1 cup bulgur wheat (medium grain)
2 cups hot chicken broth (you may substitute vegetable broth)
1/2 teaspoon kosher salt
1 large onion, diced
1/4 cup pine nuts

Directions:
Melt the butter in a medium pot. Add the onions and cook over medium heat until caramelized, about 15 minutes. Add the bulgur and toast for 1 minute. Pour in the broth and salt, stir, and cover. Simmer for 15 minutes. Do not remove the lid during this time. After 15 minutes remove the pot from the heat and set aside, covered, for 10 minutes. Meanwhile, toast your pine nuts in a skillet (you may add butter if you like) for a minute or two until fragrant. Fluff the bulgur with a fork, put into serving dish, and top with toasted pine nuts. Enjoy!

Note: As I shared in #2 of this post from November 2007, I was taught that a good bulgur pilaf relies on the pot. Test out a few different pots with tight-fitting lids until you find the right one, and then never let it go.

For entertaining tips see Part 1 of the new series How to be a Great Entertainer.

You won’t have a chance to eat such a simple tasty dish again until next summer.

This dish can be eaten on its own or tossed with fresh pasta and a bit of garlic, or perhaps even as a side to a more elaborate dish. However you decide to enjoy it, make sure you make it! It will leave you singing for a few more weeks of summer.

Celebrate the end of summer with summer’s best bounty!

Other summer recipes:
Summer Roasted Corn & Tomato Feta Salad
Summer Salmon Salad
It’s a Salad Pasta
Pesto Pasta Salad
Roasted Tomatoes

Are you excited for fall or wish summer was staying around a bit longer? I can’t wait to cook with pumpkin, oats, apples, and cinnamon and snuggle on my couch with a cup of hot tea and a fun book.

They have no sign.

For a restaurant that has no sign, it was extremely packed the evening I visited. They say it is packed every night. I was having dinner with Amy and her sister Lisa, both of whom I adore. They selected the dining spot, and when I visited the website I knew I would not be disappointed.

Ze Café has a rustic aesthetic with a modern feel. To me it felt like an indoor garden where we all happened to sit and relax. Our server gave us ample time to make our selections, and the chef was great at accommodating our requests.

The food…

Oh, the food!

The meal was incredible and carefully prepared. Ze Café has its own garden and farm in upstate NY, and my meal was so fresh you would assume it was picked from the garden that morning.

We were all twins and started with a simple salad. It came with edible flowers that made the dish a part of the garden. I only ate one little piece of the flower, and it had incredible flavor. It is really hard to explain what an edible flower tastes like- you must go there to see for yourself.

For dinner we all went with the half portions of gnocchi. The gnocchi was served with lump crab meat, corn, and tomatoes. It was summer heaven in a bowl, and the gnocchi (pronounced NYOH-key, by the way) were little pillows so soft and delicate I wanted to sleep in them. They soaked up all of the summery flavors of the dish, and I savored every doughy bite.

We couldn’t stop there.

I really had no room for dessert, but I really wanted to try one of their famous pies. After a bit of discussion- we are all passionate foodies, after all- we went with the peach pie a la mode.

I imagine it tasted like what hot summer days in the South feel like.

The pie was everything you could want in a peach pie… and then one step further. It was as classic as classic can be, which, in my opinion, is the only way a pie should be.

I almost didn’t want to share my experience with you, for fear that I won’t be able to get in next time I visit New York. Especially since it was so busy in the middle of the week. I just loved it too much not to share. I love these girls too.

For other restaurant reviews see my review page!

Ze Café
East 52 Street, just off First Ave
New York, New York
http://www.zecafe.com