New Farmer’s Market in NoLibs

The title says it all! There is now a farmer’s market at Piazza over in the Northern Liberties area of Philly. It’s located just south of Griad on 2nd St. It happens every Saturday and they have great stuff there. I was there on 01/23 and was surprised by the amount of tables, since it just started and it was a little chilly out. I bought some produce from the one stand and bread from another. I hope to get some meat next time I go. If you live in this area I highly recommend supporting it. You are going to pay more for the meat than your regular grocery store, but the quality is much better and you supporting you local farmers. Produce is comparable to any grocery store.

http://www.atthepiazza.com/piazza-farmers-market.html&date=30-Jan-10#piazza-farmers-market

Lets go to Vietnam

Not my photo, but mine looked just as good

YAY, I am posting something!

So, I finally made something that I wanted to blog about and I forgot to take pictures… DOH! Oh well. My friend John stopped over this weekend to hang out and we decided to make Pork Meatball Bahn mi. It’s a French/Vietnamese hybrid that is sweet, sour, and spicy all on a roll. I was super excited to make this when I saw the recipe on chilicheesefries.net and even more excited to try and get most the ingredients at the new farmer’s market in NoLibs. I was able to get some really nice carrots, jalapeños, and a baguette there but I ran out of money since everyone was cash only.

On to the cooking! This dish is very easy make. I would try to make the vegetable mixture ahead of time. If  you let all that stuff marinade it really becomes much more flavorful. Next, mix up your meatball ingredients, sear those off, and then pop ‘em into the oven. While that’s going on you can make mix up you spicy mayo. DING, that’s it, assemble sandwiches and devour. This is a great dish for parties and it travels well.

Here is the link to the recipe: Pork Meatball Bahn mi

INGREDIENTS:

For the spicy mayo

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon or so Sriracha chili sauce

For the meatballs

• 1 lb ground pork
• 1/4 cup finely chopped fresh basil
• 4 cloves garlic, minced
• 3 green onions, finely chopped
• 1 tablespoon Thai fish sauce
• 1 tablespoon Sriracha chili sauce
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

For the sandwiches

• 1 cup coarsely grated carrots
• 1 cup coarsely grated peeled daikon
• 1 jalapeno, sliced super thin with most seeds wiped away
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1 tablespoon sesame oil
• 4 long baguettes
• fresh cilantro sprigs

Hello 2010!

I hope everyone had a great holiday. Mine was good: I spent time with family and got a awesome stainless steal Caphalon set. My cooking can only get better now. It’s so awesome to finally be able to beautifully sear a piece of meat. I now have large pots too, so I can make big batches of delicious soup. My last and only large pot was disgusting and probably killing me, because the Teflon was peeling and rust was forming… not good at all. Speaking of killing me, in 2010 I am going continue my effort to eat better and cook more. I don’t like to make specific goals, because I always fall short. So I am just gonna to try and make an effort to eat less fast food, and cook healthier dishes. I guess my preparations will have to include less bacon and cheese, even though they are probably my 2 favorite ingredients. Maybe that means there will be more turkey bacon and low-fat cheese in my life?  HAHA!

For those who read and like my blog, I am sorry I haven’t posted anything in a few weeks. I have been doing a ton of cooking recently but not finding the motivation to post my adventures. In the next couple days I should have a few new posts about some dishes I have made. I will also be going to at least one place for Restaurant Week in Center City coming up in Jan. Click the link for more details.

Fuck you 2009 and the aughts, bring on 2010 and the Teens!