Morning Sun Article About My Grandparents

Submitted bydkranker onTue, 05/20/2008 - 02:15

My grandparents (Tony & Ruth Zemlock) were recently featured in a Pittsburg Morning Sun article.  You can read the whole article here.  I've also copy and pasted the whole article below in case the paper ever stops hosting historical articles.



Posted May 15, 2008 at 12:01 AM

Updated May 15, 2008 at 2:03 PM



Port-Poached Pears

Submitted bydkranker onThu, 01/17/2008 - 12:28

From Chef Tasso for Supper Underground,

2 cups port wine
½ cup water
¼ cup sugar
1 vanilla bean, split lengthwise and scraped (keep the seeds and pod)
1 stick cinnamon
½ tsp. whole allspice
peel of half a lemon
2 pears

Combine all ingredients except pears in a medium saucepan. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Flame off alcohol.

Brown-Butter Scallops With Kabocha Squash Puree and Matsutake Mushrooms

Submitted bydkranker onThu, 01/17/2008 - 12:25

From Chef Sean for Ghetto Gourmet,

For the scallops:
4 medium diver scallops
6 Tbsp. butter
Fresh thyme

Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.

Fennel Salad With Tarragon-Mint Chimichurri

Submitted bydkranker onThu, 01/17/2008 - 12:22

From Chef Ben for Brooklyn Food Group,

Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.

For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste