Meritage KFC Revisited

It's been nearly a year since J ventured to Meritage for their specialty dish- Korean Fried Chicken. It was a much hyped meal that lived up to its publicity, and we were definitely part of a larger group who was disappointed to see it taken off the menu. Apparently, we made such a big stink that chef Anne Coll realized she had to bring it back- but compromised with a two-night-a-week return. Word is that the kitchen at Meritage is too small to produce large quantities of a time- and space-intensive dish such as this.

I can't decide whether I'm proud or embarrassed to say we staked out our spot for the first evening of the KFC's re-unveiling. This time, I was trying it for the first time, and J was experiencing it in a different way- instead of a "meal for two" as it was served last year, it is now a "large plate" meant to serve one. Since we like to eat more than 1/2 a plate, we ordered some appetizers to build a full meal. Once our order was placed, bread service arrived- an adorable, fluffy round bun served with salted (literally) butter.



The dining room was pretty empty, and we enjoyed having a little peace and quiet for our (unusual and much appreciated) mid-week dinner out. We got a secret sneak peek of the KFC as the couple next to us ordered it as well-- and even snapped pictures of it with their iPhones. Blogger city?

Our first "snack" was the lentil fritters with mint chutney ($4). We were excited, since our last run-in with lentil fritters was pretty mind-blowing. Coll's rendition is definitely more complex than the donut-like fritters at Philadelphia Chutney Company, and more closely resemble falafel. Lentils and finely chopped vegetables are combined in a batter, then fried in perfect finger-food size, and served with a deliciously cool mint sauce.



We also ordered an item off of the "small plates" section of the menu- the avocado-crab salad ($13). I was expecting a bit more of a lettuce based salad, but instead we received a deconstructed snack consisting of a well-formed pile of pure crab meat, an avocado mousse, and fried wonton chips for scooping. The micro-greens gave a little crunch to the soft crab, and together the flavors provided light, spring-like bites, with the melt-in-your-mouth wontons adding a touch of Asian flair.



Our final appetizer was a special of the night- which we embraced, since we were there for THE special of the night. Plus, it helped stretch the Korean theme. The Korean Pork Belly Taco ($5) caught my eye as we passed a diner noshing on one at the bar, and once our waitress described it, I was all over that. Unfortunately, compared to other Korean taco-like items we've eaten before, this rendition was a little lacking. The pork belly was thinly sliced and thus became over-cooked and a bit dry, and the tortilla base was also slightly dry. The flavors of the sauce were fantastic though, and I used it to drown out the few mishaps.



After finishing our random "first course," we didn't have to wait long for our eagerly anticipated plate of KFC ($18). Although the chicken is intended to have an Asian inspiration, it is served with two classic down-home Southern sides- which I still haven't decided is brilliant or odd (it could be both). Nicely cooked, soft, meaty (in both a textural and flavor-profile way) collard greens gave us a good dose of veggies, while the macaroni and cheese transported us back to childhood. Elbow macaroni coated in a subtle cheese sauce was topped with a generous layer of panko bread crumbs and baked into crunchy, salty, smooth comfort.



The chicken is served in three easy-to-eat pieces, of which two had bones and one did not. The outer coating wasn't crispy as typical fried chicken is, mostly because of the heavy coating of sauce: that delicious, savory Korean barbecue sauce-- identical to that used in the taco. However, I appreciated this, since it didn't suffer from the crispy-skin-dry-meat problem that lots of fried chicken unfortunately falls victim to. It also may or may not be due to the extensive brining process the meat goes through before frying. The three pieces were well-portioned for our appetizer-heavy meal, but would also be plenty for a solo diner.



Although I was happily satisfied, as our waitress cleared our plates and asked about our KFC experience, J commented that it wasn't quite as good as her first time. I'm not sure if Coll changed the recipe or is just a little rusty, but I'd still highly recommend you schedule her KFC into your mid-week eating plan.

Meritage
500 S. 20th Street
KFC served on Wednesdays and Thursdays only

Strip Mall Eats

We readily admit we're pretty spoiled with our access to so many ridiculously good restaurants in walking distance- a major perk of living in the middle of a city. Most of these places are built into the block or take up the ground floor of a larger building. Truly separate space for an eatery is pretty rare, and I have started thinking it is odd when I see a stand-alone restaurant. However, in the suburbs and rural areas, the only "built-in" restaurants are those found in shopping complexes. Craig LaBan recently reviewed a South Jersey restaurant located in a strip mall.. and gave it three bells. While you typically associate strip malls with greasy pizza and Chinese take-out, once in awhile you can find a real gem.

A long weekend trip home to Florida gave me the opportunity to spend some time with my parents doing what I like to do best: eating. While they still frequent the exact same restaurant every single Friday night, I'm proud to say they've branched out and tried some new places that they thought I might like to try. As you might suspect, both dinners out were eaten at a shopping plaza.

Not a five-star restaurant.

The first was found a few miles west of the city limit, conveniently located close to GH&FC (best gym ever) right next to a Publix (best grocery store ever). The casual Italian environment of O Sole Mio with its warm rustic-ly painted walls, tile work, upholstered booths, and plenty of brightly colored images of Italy, transports you from the vast parking lot right outside. The service was great, quickly preparing a booth, handing us giant menus and bringing a piping hot basket of garlic bread. And let me tell you.. this was not just any garlic bread. Dense, chewy, buttery knots of dough are cooked to just barely done to give an ever so slight crispness to the outside, then topped with a brush of herbed oil. Seriously, these were like the savory version of the best cinnamon roll you can imagine.




Since the menu is pretty expansive- antipasti, baked pastas, pizzas, calzones, meat dishes of every type, etc- I didn't have high expectations for my entree. However, out first was a choice of soup or salad. The salad was your standard chopped iceberg plus wedge of tomato, but with a decent house made Chianti and basil dressing. My mom was raving about their soups, so she chose to go with the chicken noodle. Huge chunks of zuchhini, carrots and juicy chicken swam together in a rich broth, along with some al dente spaghetti that I ignored. I'm not huge into soup, but this was far far better than the Campbell's variety that I was expecting.



I'm really not a pasta eater, so I rolled with a chicken dish- the Polla alla Sorrentino ($13.99), which of course, is served over spaghetti anyway. The meal consisted of two huge chicken breasts cooked to perfection, then layered with prosciutto, a thin slice of breaded eggplant, and a generous amount of mozzarella. The whole mess is broiled to combine all of the layers into a ridiculously delicious (and obviously completely unhealthy) dinner. My favorite part was a thick slice of tomato hiding under the melty cheese- a nice pop of fresh, crisp texture and flavor. The pasta underneath had a combination white wine/marinara sauce that was quite light- bright and citrusy. I actually joked that I wished my chicken was served on top of garlic rolls instead of pasta but that definitely would have been over the top.



Even though my mom and I both brought over half of our dinners home, we couldn't get out of there without taking advantage of their one cent pizza deal. Yes, you read that right. If you dine-in, you can take home a medium cheese pizza for a penny. I honestly thought this was a hoax and demanded to see the bill. Also, even though I was super full, a steaming hot cheese pizza was pretty tempting, and I had to try it out before putting it in the fridge. My mom even admitted to eating a slice in the car the first time they went. While the sauce was a little on the sweet side, the crust was the kind that is thick and chewy without a hint of crispness- my favorite. I pretty much just ate the crust and a few bites of the pizza, but still. I'm a fat kid at heart.




Overall I'd say O Sole Mio is a pretty stellar Italian eatery, especially considering its location (rural American strip mall). The service was great, the food came out quickly, and we took tons of food home. If you find yourself in Newberry, Florida, stop in here, at least for the garlic bread.

A couple nights later, I accompanied my parents on another strip mall adventure, this time to Garlic & Ginger, a Korean BBQ restaurant complete with outdoor patio for a true barbecue experience. In order to enjoy the Final Four games, we opted to sit inside where the multiple TVs showed both basketball and Korean game shows. Interestingly, we were in the racial minority, which always suggests that the food is relatively authentic.



Our meal started out with a few standard banchan (side dishes)- two types of kimchi, fish cakes, and a gelatinous cube that our waiter called "acorn jelly." The spicy kimchi was flavorful with a kick of ginger and chili, but the regular was a little boring. The surprise star was the acorn jelly- smooth and thick, almost custardy, with a very mild sesame flavor. Apparently this dish is relatively time consuming to make, requiring long soaks for the acorns in order to separate the starch (used for the jelly) from the fiber.



As I've already mentioned, I don't really enjoy "regular" white-flour pasta, preferring alternate renditions such as spaghetti squash or soba noodles. Therefore, I decided to try out the Jab Chae with beef ($13ish), which was described as a sweet potato noodle dish. When it was served, I was definitely surprised- the noodles are transparent. Stir-fried with cabbage, greens, bits of red pepper and tiny bits of beef (I almost thought they left out the meat), the overall flavor is true to the restaurants name- garlic, ginger, a touch of soy, and sesame all played a role in making a spicy, oily, slightly sweet dish. The noodles satisfied my interest in "atypical" pasta, with the crunchy veggies countering the chewy noodles.



We also ordered a side of shrimp and veggie tempura ($8ish), which actually came out after our entrees were served. My mom suggested this was done purposely, as the appetizer was a major fail. The batter was way too heavy and soaked up way too much grease, particularly around the water-heavy veggies like zucchini. The shrimp were alright, but a tad overcooked, and it was hard to taste the seafood through the funnel cake wrapped around each piece. At the end of the meal, the plate was covered in partially eaten pieces, resembling a piece of abstract art. I prefer seeing an empty plate.



While we watched VCU's championship dreams slip away in the last few minutes of the game, our waiter brought us each a small ceramic cup of a cold ginger drink. It tasted like heavily sugared rice milk with a hint of ginger- a sweet sip to soothe any latent lip burning (some of the dishes they serve are uber spicy). Both of my parents had some sort of weird papery substance at the bottom, like disintegrated rice particles. Thankfully, my cup was liquid throughout.



Considering Philly is majorly lacking in the Korean BBQ category (save for Miga), I'm pretty impressed that Gainesville has a decent option. While none of us tried any true Korean BBQ, each of our dishes was interesting and unique- truly authentic cuisine. I'm very glad that such a restaurant is thriving in my small town! Between the two dinners, I'd also suggest looking past the sketchy appearance of strip mall restaurants- you might just find something truly delicious wedged between your dry cleaner and grocery store.

O Sole Mio
Newberry, FL

Garlic & Ginger
Gainesville, FL (corner of Tower & Archer Roads)

Blogger Brunch at Supper

I feel a little late to the game here, since most of the attendees at this weekend's blogger meet-up have already written about their experience, but I'm going to add my two cents anyways! We are one of dozens of local Philly food and drink centric blogs, and while I spend time every day reading some of the others, I've never met any of the faces behind the posts. About a month ago, the face behind La Phemme Phoodie invited me via Twitter to a gathering of fellow bloggers. Unfortunately, J had out-of-town plans for the weekend of the event, but I rolled solo to an afternoon of brunch food, blogtalk, and fun at Supper.

(Source)

We've actually blogged previously about brunch at Supper, but I have to say this was a completely different experience. On a side note, Supper is one of my all-time favorite restaurant spaces- a perfect balance between comfortable and upscale, very open and bright, a place I want to spend a lot of time. The blogger crowd remained standing and mingling throughout the event, requiring some fancy footwork of waiters delivering small samples of a number of dishes, along with forks and napkins when necessary. Each passed portion was very generous, giving plenty of bites to savor the great flavors and stuff my stomach.

The owner/chef, Mitch Prensky, graciously produced full-sized versions of each dish we tasted for photographic purposes (and apparently the last lingering bloggers scarfed up these plates as well!). First up for me was the Dock Street Porter Pancakes, or rather, pancake, as the passed version contained one small cake. Thick and doughy, the perfect amount of chew with a nutty flavor (most likely due to the addition of the local brewery's dark porter), the pancake itself fulfilled my weekly requirement of this hearty food. However, the chosen toppings kind of threw me for a loop-- "candied" apples, seemingly just apple slices soaked in an almost dreadfully bright red, sweet sauce, caramel popcorn, and vanilla-flavored foam.



A cool idea? Absolutely. In reality? A little odd. I would have loved this even if the pancake was plain, but couldn't really get down with the mouthstaining sauce. Also, the picture doesn't do this justice- the full-sized version of this dish was enormous. If you are starving and randomly looking for a carnival experience, order these.

The second dish to arrive was one of my favorites, and far out shined the first one. Perhaps rightfully so, as this is one of Supper's most famous brunch choices- the Red Velvet Waffles. A single quarter of rich, faintly chocolaty waffle was topped with a sweet cream cheese mousse, a few slivers of pecans, and the real winner in my book- dried cherries tossed in a deliciously bitter molasses sauce. This sauce served as the "syrup" for the waffles, and was absolutely perfect as a compliment to the sweet bread-y base. The cherries were softened but still retained the flavor and chew of dried cherries that I am admittedly obsessed with. Think I liked this dish? Yeah, I did.



The third plate hit a more savory spot. Named the Dixie Biscuit, the mini-version consisted of a small biscuit stuffed with a bit of scrambled egg, ham, and pimento cheese. I don't have a lot of experience with pimento cheese, but from this taste of it, I can't say I'm a fan. It has a strange texture (and color- nothing edible should be that neon orange) and is on the spicy side; I could have gotten over it and enjoyed the rest of the components, but its overwhelming quantity paired with its overpowering flavor prevented that. Sad, because one of my favorite Southern foods is a flaky, buttery biscuit.



The last two dishes stepped away from breakfast and headed towards lunch- a perfect transition for an afternoon of brunch "snacks." First up- the Supper Burger. Offered at both brunch and dinner, this burger competes for one of the best-in-city spots. Made of an 80/20 ground brisket, the full fat content makes a major splash- both figuratively and literally. The flavor it offers is remarkable, but it's definitely messy to eat. Each bite of my burger left a larger quantity of oozing grease onto the provided napkin. Topped with melted gruyere, caramelized onions, and smoked bacon, this burger is the real deal. At brunchtime, Supper takes it one notch higher by offering it with a fried egg. Our sample was eggless, but I can only imagine the extra touch of richness a runny yolk would add. A solid brioche bun thankfully holds everything together well.





Finally, when I didn't think we could get any more decadent, flavorful, and creative, out came the Supper Dog. This dish is almost indescribable, and I can only say that I'm glad we were eating mini portions because there is no way I could eat more than a few bites of this absolutely over-the-top creation. This is not your average hot dog. This is a huge, fat, housemade, 100% pork shoulder (think delicious piggy flavor) sausage, wrapped in bacon and then deep-fried. Yep, I said it. A thick wedge of toasted, buttery housemade brioche is top-sliced, filled with onions sauteed in barbecue sauce and mustard, and then that deep-fried mound of meat is wedged inside. And THEN topped with sauerkraut. I still can't believe I ate that. However, "ate" should probably be replaced with "deconstructed," as the dog is literally impossible to eat as is- unless you have a mouth the size of a garbage truck, you're going to have to eat this in parts. The dog itself was sinfully delicious, and topped with the crunchy kraut was great breadless. Faced with the remaining bun, I'm glad I didn't give up then- this bread deserves its own spotlight. So basically, go eat this immediately. Just bring a few friends to split it with.



Oh yeah, and it is typically served with fried pickle chips- can you get any better?

Obviously, we all ate very well, many thanks to the owners, Mitch and Jen Prensky- a fantastic duo who together cover both the eats and the service, leaving very little to be desired. It was fun to meet other bloggers, find new blogs to catch up on, and unveil my blogger "identity." But really, for most of us, it's all about the food.

Supper Philly
926 South Street

Blackbird Pizzeria

Even though A & I were technically still detoxing when we made our first trip to Blackbird Pizzeria, we justified the carb-heavy meal as a post-long-run refuel as well as the fact that everything on the menu is vegan (but, as I previously mentioned, vegan does not always equate to healthy).



While we waited in a short line to place our order, we picked a few things off of the menu that would give us a good taste of everything. We wanted to try a couple types of pizza because all of the "specialty" options sound amazing. However, when you order by the slice, you have to pick from what is currently available, and the only specialty was a fresh out of the oven "nacho" ($3.75/slice). This pizza is covered with a thin layer of sauce, cheddar Daiya cheese, avocado, jalapeno peppers, and small bits of caramelized onion. Let's start with the crust: super thin and floppy underneath all the toppings but with a thick and chewy outer rim- just the way we like it. Even though the pieces are generously sized, the relatively thin crust make them on the "lighter" side- I'd definitely need several pieces to fill me up. Splitting this with A meant only a few bites of pizza with a great ending (the crust! so good!). A few complaints: the toppings were definitely on the meager side. Also, the cheese actually seemed like nacho cheese- really pasty and artificial tasting. Obviously, this is vegan cheese, and it might seem more "real" when it's not super hot and melty. Overall it was decent considering it was vegan, and the crust was legit, but certainly not the best pizza I've ever had.



Since the pizza options were limited, we each picked a sandwich as well. A went with the chickpea salad hoagie ($7), a vegan take on a tuna or egg salad sandwich. All of the sandwiches are made on huge vegan hoagie rolls from Baker Street, which we both loved. The perfect density and softness for a sandwich with a chewy and not too crispy crust. However, the quantity was a bit overwhelming- good for a big appetite or for sharing. The chickpea salad was really creamy, with bits of sweet onion and artichoke. A handful of mixed spring greens and a few thin slices of tomato topped it all off. The flavors were very reminiscent of tuna salad- possibly some type of relish and/or mustard in the mix to spice things up.



As good as A's choice was, we both agreed that my sandwich was the real winner of the meal- the bbq portobello ($7.50). This sandwich started off with a slightly spicy, crunchy coleslaw, providing both texture and moisture. Huge chunks of portobello were encased in a cornmeal crust and fried, giving them a firm outer shell. The mushroom taste was most certainly lost to the other components, but they added a meaty heartiness to the sandwich. Pickled jalapenos kicked up the spice factor, while a sweet and tangy BBQ sauce mellowed things out. Honestly the BBQ was the most prominent flavor, and I prefer my sauce to be more on the vinegary/smoky side of the spectrum. However, with all the other components, I wanted to eat this sandwich forever. Even though it was huge, I only left a tiny nub of sauce-coated bread uneaten.



Of course our eyes are almost always bigger than our stomachs, and we wanted to try the antipasti salad ($7). This salad was more than a meal in and of itself, instead of an appetizer as we had hoped. The environmentally friendly paper container is packed with spring greens and covered with separate piles of toppings. Roasted red pepper strips and marinated eggplant were the more standard toppings- the eggplant was super soft, completely losing the typical tough, starchy texture of raw eggplant. It soaked up a lot of oil from the marinade, and had prominent fennel and vinegar flavors. Seitan was shredded to make "pepperoni"- I think this is what they use in their vegan cheesesteaks. A bit peppery and chewy, it was a good replacement for meat- a little like beef jerky. Tofu was sliced thinly and baked, removing some of the moisture and giving it a texture similar to mozzarella. A creamy lemon-peppercorn vinaigrette tied everything together, though we really only added it to the greens- the toppings are good eaten as you would eat true antipasti. We both found it a bit strange that they didn't take advantage of other vegetarian options: olives, pepperoncinis, artichoke hearts, mushrooms, etc., but they provided a creative salad with vegan ingredients they already had on hand for other menu items.



Obviously with all of this food we left completely satisfied (almost to food coma status), and we were really pleased with the meal. Similar to our experience at Horizons, the creativity of the menu items while maintaining 100% vegan standards was impressive. Though we only tried one type of pizza, we preferred the sandwich options- perhaps we just need to try a more typical slice. Blackbird also offers a pretty large array of vegan dessert options, which I think they source from somewhere else. The atmosphere is notable- a fun hangout with art on the walls and a stellar music selection. Cozy without being cramped, with seating available for groups large and small.

Blackbird Pizzeria
507 S. 6th Street

Rustic Pear Tartlets

I have a problem with certain fruits; I can't tolerate them once they reach a certain ripeness. Banana has a few small brown spots? It's going in the freezer (they're great for smoothies). Canteloupe is wrinkly and sickly sweet? Same deal. Unfortunately, I doubt frozen pears are any good, so I found myself in a tough spot when I realized my week-old pears were past my definition of "too ripe." Not wanting them to go to waste, I started browsing for recipes for a pear tart- I figured once cooked down, the high sugar content of the ripe fruit would be perfect as a dessert.

I used this recipe to get a handle on the basics, but of course used my baker's creative license.

Rustic Pear Tartlets
Makes 4-5 3" Tarts, or 1 9" Tart

For the crust:
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
4 Tbsp. cold butter
7 Tbsp. milk

Start the dough for the crust before you worry about the pears themselves-- this is the part that will take the longest. First, combine the first five ingredients in a small bowl. Use of heart shaped measuring spoons highly recommended.

(Side note: We just acquired a DSLR camera, so we're.. learning.)



Cut the cold butter into small cubes and work into the flour with your hands/two butter knives/food processor. Once well incorporated, add the milk and stir until the dough comes together- you'll probably have to knead some of that flour in with your hands. Add another splash of milk if it seems too dry. Refrigerate the ball of dough while you proceed with the filling.



For the filling you will need:

3 ripe pears
3 Tbsp. sugar
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 Tbsp. almond extract
1.5 Tbsp. lemon juice
1 Tbsp. butter
1 tsp. cornstarch

First, peel, core, and dice your pears. Combine with the next six ingredients (through lemon juice) and mix well.





Melt the butter over medium-heat (any skillet or saucepan will do). Add the pear mixture and gently simmer and stir until the sugars have caramelized and the pears have reached a chunky apple-sauce like consistency (should take 8-10 minutes).

Before

After

Once the pears have softened, the sauce needs to be thickened so that you don't end up with soggy tarts. I simply sprinkled cornstarch from the box right over the mix- about a teaspoon total. However, I'd highly recommend passing the cornstarch through a sieve before adding it to the pan; once it hits the liquid, any clumps are difficult to disperse. Give it a stir and continue simmering for 1-2 minutes; if the sauce isn't thickening, add another 1/2 teaspoon. Remove from heat.

At this point, if your dough has been in the refrigerator for half an hour, it will be ready for the next step. Heat your oven to 375 degrees. Remove dough from the fridge and prepare a spot to roll it out- either a lightly floured counter or a Silpat will work. The ultimate thickness of your dough depends on your own preference and how many tartlets you would like to make- I produced four small tarts but had a good chunk of dough leftover, so easily could have rolled it thinner to make five or even six tarts. Use your tart pan to mark an approximate perimeter and cut a circle about an inch around that. If you don't have mini-tart pans, you could use a large tart pan or even a pie plate.



Carefully move the circle of dough into the buttered tart pan, pressing into the bottom and sides. Continue with the remaining dough, re-rolling if necessary. Nothing has to be perfect here-- remember, we're going for "rustic." Prick the bottom layer with a fork multiple times to prevent bubbling during baking and place on a baking sheet.



Bake for 8-10 minutes; enough to firm up the crust but not to the point of browning. Remove from the oven and spoon your prepared pear mixture into the crusts. You could also make a streusel topping or add an additional layer of pastry to produce more of a mini-pie, but I rolled with the simple version.



Bake for an additional 8-10 minutes, until the pear mixture is bubbling and the crust is lightly browned. These are best served warm- I made them in advance and re-warmed them in the oven for five minutes before serving. These share many traits with apple pie- same spicy aroma and comforting appearance, but the pear flavor is quite pronounced. The soft, buttery shell is a perfect edible container for the filling. These would be great for a dinner party (easy to make ahead of time) and they have a touch of sophistication with very little effort. It would also be simple to modify with whatever over-ripe fruit you find yourself with- strawberries, cherries, apples, or peaches would all work well with a few slight recipe tweaks.