Share Some Potato Pancakes

I was very fortunate to grow up in a family that loved food and cooking together. We shared a meal at the dinner table almost every night as it was a great opportunity for us to stay involved with each other’s lives. Over the years several meals became traditional dishes we would share with family and friends during the holidays and gatherings such as our fish house punch, beef wellington, and seafood pasta.

Growing up I have made very good friends whose families I have become a part of. Thus, I have known the Harlans since their son Isaac and I became close in friends middle school and have remained that way ever since. I can recall many house visits throughout the years and sharing in several traditional dishes such as the Challah, briskets and salmon. It was during a recent visit that Mrs. Harlan was making her potato pancakes (latkes), while singing a song about them, that I knew I wanted to try making them for friends.  After all, if a dish is so good there is a song written in its honor then it needs to be shared.  

Michelle and I are lucky to have several foodie friends that enjoy cooking, drinking and eating as much as we do. Every month or so we make it a tradition to host rotating dinner or brunch parties. Each couple is responsible for an entree, appetizer, side dish or dessert.  This past month our neighbors hosted a brunch and I thought it would be an excellent time to test a potato pancake recipe I found from Food and Wine Magazine; Potato Pancakes with Smoked Salmon, Caviar and Dill Cream contributed by Wolfgang Puck. Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Ingredients:

·         1/2 cup crème fraîche or sour cream

·         1 teaspoon chopped dill

·         1 teaspoon fresh lemon juice

·         Kosher salt and freshly ground black pepper

·         1 tablespoon snipped chives

·         2 medium baking potatoes (1 pound), peeled

·         1 small onion

·         1 large egg, lightly beaten

·         2 tablespoons all-purpose flour

·         1/2 teaspoon baking powder

·         1/2 cup vegetable oil

·         1/2 pound thinly sliced smoked salmon

·         2 ounces caviar 

In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or using a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

In a large nonstick skillet or on a griddle, heat the vegetable oil until simmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. [I prefer to mold the pancakes by hand, place them on a spatula and then individually lower them into the oil]. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.

Be sure to serve them as fresh as possible to ensure they don’t get too soft. Keep your oven on warm and as you finish each batch place them in the oven until they are all completed and then plate.  

The best part about this recipe is how simply it can be prepared but how sophisticated it looks and tastes. I would highly recommend serving this dish if you want to impress your friends but maybe have some apprehensions about your cooking abilities. And most importantly, let this recipe be a way of creating your own traditions with family and friends. 

-Mark  

Cornerstone Restaurant and Bar-Neighborhood Diner

Winter stifles productivity and any hope of a sense of accomplishment. Creating a grocery list, driving to the supermarket, and trudging mindlessly through the aisles only to come home to cook are equivalent to training for the Olympics (Well not really but you get my point). After surviving the holidays, Mark and I decided to detour from our regular Sunday routine of grocery shopping and opted for brunching instead. We referenced Pittsburgh Magazine’s “Where We’re Eating in January” to guide our stomachs and Cornerstone Restaurant and Bar was at the top of the list.

Mark and I ventured out of the South Hills and set out on an expedition to end our hunger at Cornerstone Restaurant and Bar in Aspinwall. I requested a table while Mark parked the car in anticipation of a long wait. To our surprise we were seated immediately, which doesn’t often occur on a Sunday at 11am. The lights were dimmed and “Where Have You Been” by Rihanna was playing in the background.The music and lighting created an ambiance that didn’t fit the occasion, mood, or clientele.

Mark ordered the Potato Benny-potato pancakes, corned beef, poached eggs and chive hollandaise served with a side of fruit. Eggs benedict is one of Mark’s favorite brunch dishes and he admired the creative substitution of the potato pancake in place of the English muffin. The dish wasn’t too heavy (or greasy) and was enough to satisfy his appetite.  

  

I had the Cornerstone Scramble-ground lamb, roasted tomatoes, onions, spinach, feta cheese, scrambled eggs, home fries and toast. It was a Mediterranean party in my mouth. The flavors were distinct but blended together well. I also had a Bloody Mary but there wasn’t enough Tabasco sauce and black pepper to save it.  I recently discovered McClure’s Pickles Bloody Mary Mix at Marty’s Market and find it hard for other mixes to measure up.

Cornerstone Restaurant and Bar reminded both Mark and I of a small town diner. The food and setting were more traditional and less trendy than most other restaurants in Pittsburgh. The wait staff was attentive but slightly uninterested which reminded me of my days (and nights) at the Waffle House. The success of any good diner is hearty food at an affordable price with quick turnaround and Cornerstone Restaurant and Bar offered all of these. Mark and I will definitely go back.

 -Michelle

Merry Berry Watson-Winter Cocktail

The winter season is fully upon us here in Pittsburgh. Winter happens to be my favorite season despite most Pittsburghers treating every flurry like the snowpocalypse. I love this time of year because it’s a chance to indulge in warm comfort foods and dark robust beers, and to spend time indoors with family and friends with a cocktail in hand. Michelle and I typically enjoy an evening with a glass of red wine for her and a glass of whiskey for me. For a while I was strictly a bourbon man and would hardly deviate from that path, unless I was drinking beer. However, Michelle treated me on my birthday to a tour of the Wigle Whiskey Distillery located in Pittsburgh’s Strip District which opened my eyes to rich history of Monongahela Rye Whiskey. Michelle who openly admits she is not a big fan of whiskey even fell in love with the family run business and the production process. This is why she tasked me in creating more cocktails in our house so she can partake in consuming the golden liquid amber of a fine whiskey.  

Serving cocktails for the holidays was a staple growing up in the Schnieder home. We are a family of Irish and German heritage which naturally lends itself to celebrating big occasions with a specialty of spirits. If you were at one of our Christmas parties the first place you would gravitate towards was the large punch bowl in the kitchen which housed our infamous Fish House Punch. My father would provide a full history of the cocktail and how it was invented and named but after finishing half a glass of punch everyone forgets (including myself). Unfortunately I cannot share this recipe since some of it is a family kept secret but I shall provide you with this festive concoction to help celebrate (or tolerate) the holidays with your families.

Ingredients (serves 2):
2 Cups of OJ
½ Cup of Cranberries (fresh or frozen)
1 tablespoon of sugar
1 (or 2) shots of Wigle Aged Wheat Whiskey per glass
1 Stick of Cinnamon

Pour the whiskey into the glass and set aside to allow it to breath. Pour OJ, cranberries and sugar in a small sauce pan over medium heat and bring to a gentle boil. Reduce heat and let simmer until cranberries are tender.

Once tender turn the burner off but leave the pot over the heat. Grab a wooden spoon and smash the cranberries with the back of the spoon.

Taste until you have the right level of tartness, if too tart add more sugar but remember the whiskey will add its own sweetness.

Pour the warm OJ mixture into the whiskey glasses and use a cinnamon stick to stir the drink. Sit back and enjoy the merriment of season.

Michelle and I would like to thank you all for continuing to read our blog and wish you all the happiest of holidays and the most joyous New Year.

-Mark

The Morning After: Orange Pancakes with Berry-Orange Sauce

We're back! Mark and I have been extremely busy over the past few months which unfortunately has caused us to neglect our blog. We got in engaged (Yay!), we fostered a dog, and we refinished our hardwood floors. We still ate during that time (obviously), but most of our time had been dedicated to others things. Now that the dust has settled (literally), we have more time to focus on one of the things we enjoy most, eating.
For those of you that know me well, know that I have a bottomless pit of a stomach. Last night Mark and I hosted Thanksgiving dinner with his family and we ate A LOT of food. We had lemon and herb roasted Cornish hens, collard greens, roasted Parmesan cauliflower, jambalaya dressing, cranberry chutney, and caramel pecan pumpkin pie. We averted a major disaster after the roasting pan didn't fit into our oven and we had to improvise with a baking sheet. The fat from the cornish hens spilled over the baking sheet and dripped onto the coils which filled the house with smoke!
When I woke up this morning I was STARVING and I wanted to reward myself (and Mark) for planning and hosting a successful Thanksgiving dinner. Mark usually isn't hungry in the morning and it often takes some coercing to get him to eat. I asked Mark if he wanted breakfast and our conversation went like this:

Me: Babe, are you hungry?
Mark: No, I am good right now.
Me: Well, I am making breakfast, so you're hungry.
Mark: Ok
Me: Get excited. Are you excited?
Mark: YEAH!

I enjoy cooking pancakes because they are easy to make and the varieties are endless. We had an orange that we didn't use for our cocktails and it inspired me to make orange pancakes. After a quick Google search I stumbled upon a recipe for Orange Pancakes with Berry-Orange Sauce by Iowa Girl Eats. I had all of the ingredients to make the pancakes, so it was an easy decision.

For the berry-orange sauce, combine 1 cup of frozen mixed berries, 2 tablespoons of orange juice, 1 teaspoon of orange zest, and 1-2 teaspoons of sugar in a small saucepan over medium heat. Bring to a bubble then reduce heat and cook until thickened. I added a pinch of flour because my sauce was a bit too runny. Remove from heat and place a lid on top to keep warm.

To make the orange pancakes, combine 1/2 cup each of buttermilk and orange juice in a bowl and set aside for a few minutes. Next whisk in 1 egg, 2 tablespoons of vegetable oil, and 1/2 teaspoon of orange zest.

In a separate bowl add 1 cup of flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add the wet ingredients to the dry ingredients and fold with a spatula to combine.

Heat a teaspoon of butter in a pan over medium heat. Pour 1/4 cup of batter into the pan and cook until the pancake starts to bubble on top. Flip and cook until both sides are golden brown. Repeat until batter is gone.

Top the pancakes with the orange-berry sauce, give the closest person a high-five, then eat!

Ingredients:
1/2 cup buttermilk
1/2 cup orange juice
1 egg
2 tablespoons of butter or vegetable oil
1/2 teaspoon orange zest
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Berry-Orange Sauce:
1 cup frozen mixed berries
2 tablespoons orange juice
1 teaspoon orange zest
1-2 teaspoons sugar

Directions:

1. Combine ingredients for the Berry-Orange Sauce in a small saucepan over medium heat. Bring to a bubble, reduce heat and cook until thickened. Add flour if needed. Remove from heat and cover with a lid to keep warm.
2. Combine milk and orange juice in a bowl and set aside for a few minutes. In a separate bowl add flour, sugar, baking powder, baking soda and salt. Whisk egg, vegetable oil, and orange zest into the milk and orange mixture. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. 
3. Heat pan over medium heat and add butter. Pour 1/4 cup of batter onto pan and cook until the pancake bubbles. Flip the pancake and cook until both sides are golden brown. Repeat until batter is gone. Top pancakes with Berry-Orange Sauce.

-Michelle

The Golden Pig-Army Bratt Approved

Growing up an army brat I developed an expertise in several things-packing, adapting to unpleasant climates, and international cuisines. My family has lived more places than I can remember (or would care to count) and drafting a list of my previous addresses is impossible. Because of this, I am a packing expert for short weekend trips to moving to another city. The army doesn’t always take you to the most exciting places but you don’t have a choice but to go, so you learn to live with it. My family has lived through hot and cold temperatures, dry and wet conditions, tornadoes, hurricanes, earthquakes, and anything else that you can think of. If you are fortunate enough, you will live overseas in countries such as German or Korea. My family lived in German for six years which birthed my love for international travel and food.

My family never lived in Korea but my mother always had Korean friends and therefore we would always eat Korean food. I can vividly remember dinners at Korean restaurants from when I was younger. Sides of kimchi, spicy Korean coleslaw, and bean sprouts and large servings of bulgogi filled the table. We would fill a large piece of lettuce with rice, a side or sides, and bulgogi, roll it up, and eat it. It was a messy dining experience but one that my family enjoyed together. Recently our friends Adrian and Dana raved to us about a Korean restaurant in Cecil called Golden Pig. Mark had never had Korean food and it had been several years since I had last had it, so we agreed to make it a date night.

Mark and I prefer to stay within the city limits when dining out. By the time we make a decision for where we should eat and get dressed, we are starving and close to resulting to cannibalism. But for the Golden Pig we made an exception. The Golden Pig is located off of Route 50 in a building shared with two other businesses. The sign is small, so if you don’t know where you are going you might just miss it. Mark and I arrived a little after 7 though we were unaware that they closed at 8. The restaurant is small with two high top tables and bar seating. You are practically sitting in the kitchen. The restaurant was empty so we had the pick from the plethora of dining options.

We were greeted by an older Korean woman and two middle aged men who were assisting her in the kitchen. Their thick country accents and appearance confused us as they were dressed to go hunting instead of cooking Korean food. We observed their interactions and listened to their conversations with the Korean woman and it was like they were all old friends.

We started our dinner with a hot green pepper mixed vegetable Korean pancake. It was very similar to a potato pancake though the veggies didn’t add much flavor. We topped the pancake with kimchi which added spice and a crunchy texture to each bite. For our meals we shared an order of bulgogi and daiji Bulgogi. Bulgogi is beef marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine, and sugar. Daiji bulgogi is pork marinated in a spicy red pepper glaze. I am use to a rub instead of a glaze but it was delicious nonetheless. Both dishes are served with white rice and sides of jalapeno peppers, kimchi, and water chestnuts, peas and carrots.  The food is bold and flavorful and even the aroma enhances the dining experience. The beef and pork were cooked well and did not resemble chewy jerky. The meal was spicy enough to induce beads of sweat on Mark’s brow, which is a sign he is enjoying his meal.

We believe the location contributes to the authenticity of the restaurant and food. If the restaurant was located in posh or trendy neighborhood such as Lawrenceville or Shadyside the prices would easily double and could be overlooked because of the number of restaurants in those areas. The Golden Pig's location should not be considered a hindrance but more of a treasure you have to seek out and covet.  The food is a balanced blend of spicy, sweet, and tangy flavors that will tantalize all of your senses.

-Michelle

Le Cupcake Shoppe-Sugar Fix

Once a week I am overwhelmed by the craving for something sweet. I scour the fridge and the cabinets looking for food with at least a hint of sugar. The night usually ends with me begging Mark to go to the store or with me whimpering like a child because it is too late and everything is closed. After learning about Le Cupcake Shoppe, we have taken a more proactive approach to managing my appetite. We stop by after work for a half dozen of mini cupcakes and for a friendly visit with the owner Alex.  

Le Cupcake Shoppe is located in Brookline on Capital Ave next to Fiori's Pizza. The store is open Tuesday through Friday from 11am to 8pm and Saturday from 10am to 6pm. The menu changes daily and includes an assortment of mini cupcakes and a smaller selection of large cupcakes, cake pops, push pops, and sometimes cookies. The cupcakery is cash only but don't freight if you are short on ones, there is an ATM next door. Alex also accepts change. We know from experience.

(Peaches and Cream)

Mark and I visit Le Cupcake Shoppe at least once every two weeks (or once a week according to him) for a half dozen for us or a full dozen to share with family and friends. We have our favorite cupcakes but we are always willing to try Alex's new flavors. We haven't tasted a cupcake that wasn't enjoyable though we do prefer some flavors over others. Because the cupcakes are mini, there is less guilt when eating more than one. If left unattended, I will eat most or all of the cupcakes by myself. I'm not much of a sharer.

(Lemonade)

Alex doesn't use preservatives or chemicals in her baked goods, only gourmet ingredients. The red velvet cupcake is always featured on the menu and it is one of our favorites. The tiny cupcake is light, moist, and full of flavor. The cream cheese icing gives you the illusion that it was baked in your grandmother's kitchen. Another favorite cupcake of mine is the s'more. The cupcake is a chocolate cake topped with marshmallow creme and a mini Hershey candy and sprinkled with graham cracker crumbs. It lacks nothing but the smokey flavor from roasting the marshmallow over a campfire.

(S'more)

(Red Velvet)

Also on menu was the banana pudding cupcake. The cupcake was filled with pudding and real bananas and topped with icing and a small vanilla wafer. Who needs a spoon when you can eat banana pudding with your hands? It was definitely an interesting twist for a traditional dessert. After eating the cupcake, Mark declared the banana pudding as his new favorite.

(Banana Pudding)

During the holidays, Alex features a variety of themed cupcakes. For Easter she had bunny faces and bunny bums (the cutest cupcakes ever!) and for the Fourth of July she had red, white and blue cupcakes. She also makes speciality cupcakes and cakes for birthdays, showers, and weddings. But don't want for a special event to order a half or full dozen. Everyday is a good day for cupcakes.

Mark and I love Le Cupcake Shoppe because it is a local business owned by a Pittsburgh native. The more traditional flavor cupcakes remind you of your favorite childhood desserts or family gatherings. Alex's more imaginative flavors like the Fat Elvis make you wish you could create it in your own kitchen in order to cope when it is not on the menu.

-Michelle

Square Cafe-Too Hip to Be Square

After a short hiatus from blogging, Michelle and I are back with critical palates and empty stomachs. Summer is great for outdoor dining, refreshing cocktails, and slow cooked barbecue and we plan to take advantage of the warmer days ahead. We are both excited to try both new and veteran restaurants in the city as well as share our own recipes as we experiment with our new charcoal grill. To resume or blog we decided to go to Square Cafe, one of our favorite restaurants for brunch. 

Square Cafe is located on South Braddock Ave in the cozy neighborhood of Regent Square. The location can be troublesome when the Squirrel Hill Tunnel is closed but there is a more scenic alternate route through Oakland, Squirrel Hill, and Frick Park. Street parking is limited though you are likely to find a space Sunday morning when the neighboring businesses are closed or open later in the day. Square Cafe has an abundance of seating inside and out and accommodate a large number of patrons. Brunch is popular on the weekends and there usually is a wait. 

The cafe is like a gallery with eclectic pieces of art on the walls. There are low tables, high tables, and a bar with stool seating. Dining inside tends to be elbow to elbow if you go during peak hours. Though the outdoor seating is on the sidewalk, there isn't much car or foot traffic. If you have a well-behaved dog (unlike us), you can bring him/her to join you while you dine out.

The menu includes dishes made with seasonal and local produce, and vegetarian, vegan, and gluten-free options. Flavored milkshakes and hot beverages are served in addition to the traditional fruit juices and soft drinks. Michelle and I enjoy the specialty lattes such as the Banana Nut Toffee (banana, hazelnut, and caramel) and the Fat Man (chocolate, hazelnut, and caramel) served in glazed mugs made by an artist from Mexico. I like my coffee like I like my women-dark and sweet with a little bit of spice. 

Normally I don't order pancakes, waffles, or French toast to eat because they are often too sweet and resemble more of a dessert. I prefer more traditional dishes like corned beef hash or eggs benedict but the special captured my interest. For my meal I had the Johnny Cakes made with fresh cornmeal and served with a banana puree topping. The pancakes were crispy yet light and the banana puree added just a hint of sweetness. I like that the fruit wasn't added to the batter because the pancakes can become soggy. These were the best pancakes I've had in quite a while (sorry, Michelle). 

Michelle had the Short Ribs Benedict, a toasted English muffin topped with braised short ribs, two eggs over easy, and hollandaise sauce. The short ribs were tender and not to chewy like when they are overcooked. There was just the right amount of hollandaise sauce drizzled over the dish and sauce to muffin ratio was perfect. The meal was served with a side of greens which was a pile of lettuce with a citrus vinaigrette. The salad was boring and asparagus would have been a better alternative. Despite the salad, Michelle was satisfied with her meal. 

Though it is out of the way, Michelle and I are willing to make the drive to Regent Square for brunch at Square Cafe. The menu is fresh, the service is friendly, and we love the outdoor seating. It is a great way to end the weekend and prepare for the work week.  

-Mark