May 13th, 2012
I was leaving downtown Rehoboth Beach yesterday when passing through Silver Lake I noticed them, enjoying one gorgeous day.
Silver Lake is part of the Delaware Birding Trail. A variety of gulls and many waterbirds are found. It is a refuge for all of them.
At the Delaware Beaches, there are 3 lakes; 2 in Rehoboth Beach. Lake Gerar and Silver Lake are partly fresh water and partly salt water lakes. Lake Comegys is in Dewey Beach.
These 3 fresh water lakes are the closest to the ocean anywhere in the country.
Seeing this family….was just “picture” perfect. Happy Mother’s Day!!
December 17th, 2011
Tiramisu is an Italian dessert that uses Ladyfingers dipped in coffee. The layers in between are filled with a mixture of whipped eggs, mascarpone cheese, a little liquor and a sprinkle of cocoa on top.
My goodness, there are so many varieties!! I like the traditional one the best. Some still follow the classics; others have evolved from those methods and have different additions.
For the person that has to eat gluten free, then there is the question of the ladyfingers. No way.
Gluten intolerance or sensitivity is one of the most common conditions at present. Celiac disease is an allergy. Both have to approach food in a very different way. No wheat or its derivatives.
Adhering to a gluten free diet is the only way to go and the only remedy. Once the diet is started the results are amazing; you start feeling so much better; tests results will show that, as well.
The most important thing to know is that it is not a fad diet. People with no gluten issues that follow the gluten free diet do feel better; I do.
Some time ago I found a company called Schar. It is from Europe. Their gluten free products are fantastic. You can find these products at Giant in Rehoboth Beach. I am sure you can also find them in nature stores, as well.
They do make ladyfingers that are gluten free. In the back of the box there was a recipe for Tiramisu. Ha…finally!!
This recipe is so easy. No cooking is necessary. At this time of the year, it can be made ahead of time. Everyone will love it.
Sweet endings; dessert. It is the final chapter of a meal…I love a good ending.
I always change a recipe, making it my own. In the ingredients on the box it said 3 egg yolks. But, in the preparation it said 4 eggs. I figured it was a typo and just used the 3 egg yolks.
Another ingredient I changed a bit was the sugar. Instead of 4 tablespoons, I only used 3.
It said to use rum but I used white wine. There are gluten free rums; I just did not have any in the house.
The glass container could have been a bit larger. I had some of the mascarpone mixture overflowing,
Other than that, it was really good.
Tiramisu
3 egg yolks
3 egg whites
3 tablespoons of sugar
8 ounces mascarpone cheese
2 tablespoons white wine
A whole package of Schar Ladyfingers
1 cup of brewed espresso or coffee
2 tablespoons of cocoa powder
Beat the egg yolks with sugar; then add the mascarpone cheese and the wine.
Beat the egg whites until stiff and carefully fold into the mixture.
Dip ladyfingers in the coffee. Arrange them closely together in a flat glass or ceramic dish.
Cover them with half of the mascarpone mixture, then add another layer of ladyfingers and top with another layer of the mascarpone mixture.
Sprinkle with cocoa powder and refrigerate for at least 4 – 6 hours.
It makes about 6 servings.
A little tricky cutting it but it is very delicious and light…..well it does have plenty of calories.
Note: Schar’s Ladyfingers are not quite as big as regular ones. If you want to buy 2 packages, do so and add a few more. I just used one package, though.
Have a good one!! Talk to you later. You can find Schar and AboutMyBeaches on Facebook.
December 8th, 2011
Every time I make this recipe I get those “ooohs and aaahs” you want to hear. It is, actually, pretty good. For lunch? For dinner? You decide.
It is really a healthy recipe; light and ready in no time. Great for a crowd; you can double it, or for just a few.
Hope you like it. Here it goes:
Asian Chicken Slaw
1 cup low calorie sesame-ginger salad dressing (I used Wish-Bone’s Light Asian with Sesame & Ginger Vinaigrette)
1 lb. chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 can (14.5 ounces) Mandarin oranges
1/2 lb. sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
2 bunches scallions, trimmed and chopped
1 bag (16 ounces) cole slaw mix
1/8 tsp. salt (optional)
1/8 tsp. black pepper
Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let it stand for about 20 minutes.
Toast almonds in a non-stick skillet, over medium-high heat for a few minutes. Watch them so they don’t burn. You want to obtain a light brown color.
Remove chicken from marinade and add to that same skillet or use another one. Cook over medium-high heat until the chicken is nicely done, turning a few times. It might take about 7 minutes or so. You want it cooked through. Then, cut into bite-size pieces.
Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing.
In a large salad bowl, toss cabbage, sugar snap peas, basil, scallions, cole slaw mix, salt, pepper and chicken with dressing.
Add Mandarin oranges and almonds; gently stir to distribute well. Serve and enjoy.
If you would like more dressing…then you know what to do….yes, make it your own…..talk to you later….
July 4th, 2011
The legal separation of the 13 colonies from Britain occurred on 7/2/76; therefore the date the Resolution of Independence was approved.
John Adams wrote to his wife, Abigail:
“The second day of July, 1776 will be the most memorable epoch in the history of America. I am apt to believe that it will be celebrated by succeeding generations as the great anniversary festival. It ought to be commemorated as the day of deliverance, by solemn acts of devotion to God Almighty. It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more.”
He was off by just two days because the revisions were finally approved on July 4th.
As I walked my neighborhood and drove up and down the beaches, the predominant colors, whether decorating a mailbox or displaying with pride our flag, were definitely, red, white and blue.
Then, I could not help to think about our servicemen overseas; some of us celebrate, while others are defending it, so that we can celebrate.
 Official Flag of the U.S. from 1877 - 1890 with 38 stars July 4th, 1776, a day of deliverance….have a great fourth….talk to you later….
June 25th, 2011
I don’t think so. Getting hungry, is what I told Michael as we finished checking the Eastern State Penitentiary. We had a target Food Truck in mind; Don Memo. Michael had found it; it has been the Food Truck talk of the town for years now.
A food truck craze, it seems. I know there were always food trucks coming to work sites. Now, they are all over the place. In Philadelphia, the food trucks are diverse; just like the City.
As with anything, some food trucks are better than others, some more gourmet and some specializing in different types of foods including desserts.
I love street food and eat it with total abandon. In Puerto Rico, food carts are a way of life. That’s where I grew up. Starting with my piraguas, or snow cones, to alcapurrias, churros, tacos de jueyes, piononos, etc….I still remember the kiosks in Luquillo Beach.
It was lunch time. Tacos Don Memo is located at 38th Street between Walnut and Sansom. Right behind the University of Pennsylvania. Tel. 610-529-2039. Website? www.donmemophilly.com.
There were several food trucks there, but I understand that during the school year there are even more.
Don Memo had a line. It happens every single day. You can call your order in. Otherwise, be prepare to wait. First of all, everything is prepared to order. You can’t rush food, you know that.
Food Trucks are an evolution from the traditional food cart. Actually, I found that Don Memo’s was more like a cart. It was small but immaculate. I am not kidding. We were all anxiously waiting.
Leo Saavedra is the grandson of Don Memo. Him and the other gentleman did all the cooking.
It was time to use my Spanish. Oh, well, by the time our food was ready they knew I was, originally, from PR and that Michael would be stopping by again and again. Michael was mortified.
There was a menu on the truck. Customers had a choice of meat: bistek (steak), pollo (chicken), pastor (marinated pork) and carnitas (seasoned pork). It seemed that the pastor was the most popular one.
When we arrived Leo was putting together some burritos. They looked gigantic. Then he was ready to fold them. Wait until you see mine.
I almost got a Torta. This is a Mexican Sandwich. The roll is almost like the one from a sub. You start with your choice of meat and then they will add mayo, beans, tomatoes, queso fresco, lettuce, jalapenos, onions, pickles and fresh sliced avocado.
What they called a Tostada was a puffy taco. The customers waiting were ordering mostly tacos and burritos.
Michael got 3 Pastor (marinated pork) Tacos. The taco shells were doubled; made out of corn flour. Tomatoes, onions, a fair amount of heat and packing a lot of flavor. The diced crispy pork was very very good.
I ordered the Burrito. This was an education; Burrito 101. It was so big. I also got the Pastor choice of meat. Then it was stuffed with Mexican rice, beans, avocado, onions, cilantro, lettuce, tomatoes, cheese and sour cream. Heat? Of course. He was surprised. He said the Puerto Ricans that have come to eat there did not want any hot sauce. Are you kidding? I could not belive that.
This burrito. Take a look. Was so perfectly folded. I could have thrown it up in the air and it would have stayed intact.
The inside was so good; great combination. Loved the cilantro and the freshness of the ingredients.
We sat on a bench on the street and ate it all before my brain started to register; about to tell me that food coma was next.
After we finished we took a walk back to the car, but not before checking a few of the other trucks on that street.
The Sugar Philly Truck had French macaroons, which were already sold out. Apparently, very popular. It also had chocolate molten cake, pineapple custard, creme fraiche cheesecake and even creme brulee. The majority of the trucks cook everything on site. This particular truck fixes the desserts at a different location and bring them in. Their website is www.sugarphillytruck.com.
There was the house of Pita.
The chicken truck.
The Japanese Truck.
The Fruit Truck.
And, the Caribbean Soul Food truck.
We saw other street food bounty trucks by Drexel University, as well. But, they would have to wait for another time.
For all food truck aficionados there is a website; http://www.mobimunch.com, where you can find food trucks all over the country.
Note: Tacos Don Memo has a restaurant located at 57 Garrett Rd., Upper Darby, PA 19082. Tel. 610-352-2376.
FYI: If you are in Philadelphia, please check www.wawawelcomeamerica.com. Going on at the present time; festival, showcasing “The Taste of Philadelphia”. Fireworks will be at Penn’s Landing and the concert with The Roots as the headliners will be at Benjamin Franklin Parkway. Info is on that website so check it out.
Have a great week-end…talk to you later….
June 25th, 2011
On my way to the food trucks I stopped by just to get info. on this historic penitentiary. All the prison shows on t.v. do not compare to how massive and impressive this prison is.
Built in 1822-1836, it was then closed in 1971. Now, it is the site for tours, reenactments and special events.
Today, Saturday and tomorrow, Sunday is the only time that they offer the Behind the Scenes Tour: Death Row. You will need to make a reservation online. Tours are limited, though. Please visit www.eaternstate.org.
Eastern State Penitentiary is located at 2027 Fairmount Ave., Philadelphia, PA 19130. Tel. 215-236-3300.
It was once the most famous and expensive prison in the world; also the first true penitentiary. It was designed to inspire penitence, or true regret in the hearts of convicts.
Eastern State Penitentiary was once the home for Al Capon.
It is open every day from 10 a.m. to 5 p.m. Last entry at 4 p.m.
Save the Date:
Saturday, 7/16 – Bastille Day – At 2:00 p.m. the Street Festival will start. Then, at 5:30 p.m. a Reenactment will take place. This is one of Philadelphia’s most popular summertime events. Join them for a playful reenactment of the Storming of the Bastille and a French-themed Street Party.
Later on September 23rd until November 5th and on Selected Evenings — Terror Behind the Walls. This is a massive haunted house inside a real prison. Called “Perfect for Halloween” by the New York Times and ranked the No. 1 Haunted House in America by AOL City Guide.
Eastern State Penitentiary offers hour-long tours led by an expert tour guide. This tour highlights its 142-year history.
Other tours are what they call “Hands-On History”. They are a series of short interactive experiences (about 5 minutes each) throughout the penitentiary.
If you decide to take advantage of any of these tours, then, get hungry, go across the street to Jack’s Firehouse, at 2130 Fairmount Ave. Tel. 215-232-9000. Website? www.jacksfirehouse.com. It is located inside a 19th century firehouse and it looked very interesting. Could not visit this time, but on my list for the next road trip to Philly.
Have a good one…talk to you later….
June 24th, 2011
Peruvian and Cantonese fusion found in Peru; Latin and Asian influences.
“Chifa is the phonetic pronunciation of the Chinese character that represents this shared cuisine. It also refers to the restaurants that serve it.”
Some months ago I visited a restaurant by the name of Amada in Philadelphia. All tapas and very Spanish. I really enjoyed it, so much so that I wrote a post on AboutMyBeaches on 3/7/11. All you have to do is click on the month of March 2011 and scroll down to the date. I wanted to try some of the other restaurants owned by the Garces Group.
Jose Garces is the main event; Ecuadorian heritage, winner of the most recent The Next Iron Chef. Not too many chefs hold that title; only 6 chefs in the country.
Philadelphia is really not that far from the Delaware beaches; about 2 hours and 20 minutes depending on traffic.
Michael and I decided to have a late dinner. I thought that the restaurant was going to be closed by the time we got there. Let’s say we closed Chifa.
Chifa is located at 707 Chestnut St., Philadelphia, PA 19106. Tel. 215-925-5555. Website? http://www.chifarestaurant.com.
Latin and Asian; the decoration reflected those influences. As you entered Latin is the style; tiles, woods, pottery. The bar is located in this room.
Next room? Asian; reds and oranges. Long tables ready for Dim Sum.
Kristin was our server and she had been with Chifa since it opened a couple of years ago. Her knowledge and expertise helped us make the best choices.
She brought us bread to the table. This bread is called Pandebono. It is made out of Yuca flour and Manchego cheese. A little dipping sauce on the side; a hint of sweetness. Very good.
Chifa serves most of their food as “tapas” and “family” style. Sharing is a key word. Tapas are small plates. A taste here or there; a teasing. You want more.
Our first choice was the Ceviche, cooked Peruvian style. The fish? Kingfish.
The most likely origin of “ceviche” lies in the area of present-day Peru and it is part of its national heritage.
This ceviche was probably one of the best I have tasted. So fresh. The marinade is Leche de Tigre, which is composed of key lime or bitter orange juice, sliced pickled onions, chili, salt and pepper and served with small slices of cooked sweet potato. Roasted corn or “mote” on the side. Excellent combination of flavors.
Kristin told us the Duck Tacos were so popular. After trying different recipes, finally the winner was the one on the menu. Duck confit, house kimchi, sliced radish, cracklins on flour tortillas. Remember when I said that tapas are a teaser? This is a good example. Could have had more; too bad I had to share them. He was thinking the same thing.
I love octupus, or pulpo in Spanish. I see them on the menu and I don’t even have to think. They were rock octupus, garlic-ginger, purple potatoes, ginger gastrique. Roasted and perfectly seasoned.
I wasn’t sure if I was going to like the Thai sausage but it was served with an aromatic rice, tamarind chile sauce and papaya salad. The sauce was excellent; a little thick; the tamarind was a predominant flavor in the sauce.
The Red Curry had jumbo lump crab, coconut, jasmin rice, tofu and eggplant. Not too spicy. We actually enjoyed it so much.
We even had dessert, but no picture. It was a mango mousse with mango sherbert. This is the time of the year for this much loved fruit in tropical climates. So many shapes and flavors, as well.
Thank you Kristin for the service you gave us. The combination of unusual and unique ingredients was tops.
Note: Chifa is open for lunch Mondays through Fridays 11:30 a.m. until 2:30 p.m. It is open for dinner Sundays through Thursdays from 5:00 p.m. until 10:00 p.m. and Fridays and Saturdays it opens from 5:00 p.m. until 11:00 p.m.
Have a great day!!…Food trucks are next!!
June 23rd, 2011
I had heard it before; Philadelphia has a reputation for culinary excellence; the immigrant population having contributed to a large mixture of tastes.
I read a paragraph by Mark Glickman who wrote The Foods of Philadelphia and he described it best. You can find representations of these foods (soft pretzel, Philly Cheese Steak), elsewhere. But, only in Philadelphia and its environs can you find the real thing. You might get a soft pretzel at a mall in Cincinnati, or a Philly Cheese Steak at a cafe in California and wonder “What’s the big deal? Come to Philadelphia, and you will find out.
It is definitely different and I am enjoying learning about it.
In my last post I told you that there was more walking to be done. Leaving Parc located at Rittenhouse Square we kept on a good pace but something caught my attention when a door opened. I was not even paying attention, but the produce looked beautiful. Of course, we had to go in. What a surprise!! What a market!! Thank God I had just eaten, and thank God I was walking and could not carry anything else with me. Otherwise, watch out!!
This was Di Bruno Bros., located at 1730 Chestnut St., Tel. 215-665-9220. Website? www.dibruno.com/locations/rittenhousesquare.
Yes, in Center City, in the heart of Philadelphia. The original Italian market opened in 1939 at 930 S. 9th St. and it is still standing there.
This market is unreal and so is the service. I noticed the regular customers were known by name. I was just absorbing it all.
Here are some of the pictures I took.
Prepared Foods
Beef Department
The biggest cheese section I have ever seen with cheeses from all over the world.
 
Olive Oils to pick and choose.
Did not know that there were so many bitters.
Smoked Salmon
Hams and sausages
Breads
The Bakery? Cookies, Tarts, Cakes and Pies
Are you hungry yet? You know, on this particular post, it was best to be somewhat quiet and let the pictures do the talking. No way I could have explained all of this in simple words.
P.S. They also do catering.
Have a good one….got to go to my daily trip to Giant in Rehoboth Beach…. talk to you later….Chifa and the Food Trucks are still to come….
 
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