Tag Archives: Truffle

Not Your Spring Spiral

Not Your Spring Spiral

This article originally appeared in the April 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2014.  All rights reserved.  Reprinted with permission.

Winter Tastes at Tria

One of my favorite lunch spots in Philadelphia is Tria near Rittenhouse Square.  I last wrote about this Philly gem in a May post entitled New Tastes at Tria (http://cucinadipoppiti.com/2014/05/05/new-tastes-at-tria/).

This winter, Tria has more new tastes to offer, including a delicious Chicken Liver Mousse with Cornichons and Grilled Bread.  My husband and I enjoyed this tasty small plate during our Christmas Eve lunch.  The mousse was light and silky and had the ideal slightly pink color.

We also shared the Roasted Beets with Bulgarian Feta Cheese, which has been a menu favorite.  For our main course, we ordered two Truffled Egg Toasts with Fontina Fontal as this small plate is impossible to share! The soft Pullman style toast covered with melted fontina, egg yolk and truffle oil is the ultimate winter comfort food.

Truffle Toast

So, stop in Tria this winter season to enjoy some new tastes along with some old favorites.

An Annual Treat — Bistrot La Minette’s Bastille Day Velouté

It seemed only fitting to dine at one of my favorite Philadelphia restaurants – Bistrot La Minette – on Bastille Day.  Last night, my party of three dined at Philly’s top bistro to celebrate La Fête de la Bastille.  Atop the special four course prix fixe menu (of a very reasonable fixed price of $40), Chef Peter Woolsey shared that this is his favorite meal of the year, and I understand why…

A myriad flavors were possible for a Kir Royale, but we chose the traditional cassis for our bubbly apéritif.

It was unanimous that the most intriguing taste of the evening was the Velouté Glacé de Petits Pois.  This chilled pea soup served with a drizzling of lemon crème frâiche and truffle oil was  refreshing with an earthy undertone on a humid summer night.  The fact that the soup was chilled was a special treat as the Bistrot’s dinner menu typically offers a hot pea and parsley soup.

The second course consisted of an elegant buffet including a variety of French appetizers.  This was the ideal way to sample the culinary talent at the Bistrot.  Some of our favorites were…

  • Rillettes de Canard (duck confit)
  • Terrine de Campagne (country style paté atop toasted brioche)
  • Salade de Lentilles (Puy lentils with mustard vinaigrette)
  • Poivrons Rôtis (oven roasted peppers with olive oil and garlic confit)
  • Salade de Tomates (sliced Roma tomatoes with basil, sherry vinegar and olive oil)

Then, we selected three of the four main course options…

  • Poulet Rôti (half roasted chicken with tarragon jus)
  • Pavé de Saumon (pan seared filet of salmon with beurre blanc)
  • Côte de Porc Sauce Vinegrée (pan seared pork chop with sherry vinegar jus)
  • Each was served with a gratin dauphinois (scalloped potatoes), tomato Provençal (slow roasted tomato) and haricots verts (French green beans).  The chicken skin was crisped to perfection while the salmon and pork were seared to the same degree of excellence.  The fourth option, an exotic mushroom tart, was also appealing…but will be atop the list of choices for next year.

Our trio allowed for a tasting of each of the three decadent desserts…

  • Tarte aux Pêches (peach tart with almond cream and cassis sorbet)
  • Mille Feuille aux Framboises (puff pastry with vanilla cream and raspberries)
  • Gâteau Mousse au Chocolat (chocolate mousse layer cake with pistachio)

Until next Bastille Day…although we are sure to visit our friends at the Bistrot before then!

Amada: Spanish Tapas with a View of the Atlantic

Please enjoy my May edition of The Judicial Palate – a review of Amada in Atlantic City.

Amada

This article originally appeared in the May 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Not Your Spring Spiral

Please enjoy my April edition of The Judicial Palate!

Not Your Spring Spiral

This article originally appeared in the April 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.