AuRants

I’m a cook. I like to cook and, clearly I like to eat. When I tell people “I’m a cook” they say…"oh yea? What type of food do you cook?" and I’ve always struggled with this question. I find myself getting immediately flustered and approaching the question with…"well what do you mean ‘what do I cook?’ I cook everything." I never liked to categorize the type of food I cook, which is my immediate impression of AuRant’s. The type of cuisine presented was fusion, but difficult to categorize from there, which is unique, wonderful, and delicious. Jessica and I enjoyed a glorious meal with two friends, Candice and Rose, at AuRants located on Main Street in Duryea. AuRant’s opened last September and has been growing quite the fan base, rightfully so based on jam-packed flavorful food, the extensive beer list, and well-seasoned mixed drinks (we highly recommend the bloody mary…using sriracha as the hot sauce, a splash of caper juice, plus a little of this and a sprinkle of that making the drink expertly balanced). The atmosphere is very inviting- high quality food with a relaxed feel, warm tones in the decor, plus very fun and current music (Jessica noted Vampire Weekend and Bon Iver played during our meal).

I’ll begin with my absolute favorite dishes of the evening. Firstly, the meatball ravioli wrap Jessica ordered was out of this world. She has the ability to pick the one thing off the menu that I would never think twice about, and it turn out to be the most delicious dish of them all. A flour tortilla is stuffed with lamb risotto meatballs, beef short rib ravioli, caramelized onions & yellow bell pepper, spinach pesto marinara, fresh mozzarella, and then baked to create a crisp exterior. The outside of the wrap is sprinkled with what tasted like Parmesan cheese to create a perfectly seasoned/salty bite. It reminded me of a cocktail where the rim of the glass is lined with either salt or sugar, so when you lick your lips the seasoning pops the flavors of the drink. I would have never thought of combining ravioli with a wrap, but the smoothness of the ravioli with the crispness from the tortilla seems like a match made in heaven. So inspiring. Jessica also (as recommended) ordered the mac and cheese as her side dish. The smoked gouda and bacon make this mac and cheese out-standing!!!! Not to mention I could not be bothered with elbow macaroni, therefore I especially appreciated the use of rotini for this dish. Smooth, smooth, yes SMooth texture (even 20 minutes into dinner..still smooth. No congealed cheese in sight)! If you ever choose to visit AuRant’s, an order of the mac and cheese is just not even a discussion.

I would also highly recommend the blue crab grilled cheese, which Rose ordered. Who would have thought…blue crab in grilled cheese? Well my friends, it’s amazing. The bread stood up to the cheese, the cheese stood up to the crab, and I almost stood up, leaped over the table to Rose’s plate to take another bite! Wowee. She had an order of garlic-mashed potatoes as her side dish. Garnished with none other than…a whole garlic clove. Needless to say, I was in love.

What’s unique about AuRant’s is not just their unbelievably innovative flavor combinations, but also their theme nights. We visited AuRant’s on a Tuesday, Tuna Tuesday. Wednesday is “wheats-n-wings” and Thursday is “tapas Thursday.” Each night featuring new dishes true to the particular theme. Candice and I decided to try two different tuna specials on this particular Tuesday. Candice ordered the Santa Fe Ceviche, which included marinated ahi tuna and tofu, served with a baked jalapeno cheese tortilla cup filled with santa fe style corn salsa. I ordered the crab and sushi lobster roll. The combination of lobster, crab, seasonings, with a layer of tuna, all wrapped in delicate rice paper was absolutely delightful.

We DID enjoy quite the dessert as well: peanut butter truffles (as shown in the photo), and white chocolate raspberry crème Brule. The truffles were made with a mixture of peanut butter, cream cheese, and confectioner’s sugar, rolled in whole peanuts. Oh yes, yes they did. Reminded us of a mini peanut butter pie. The crème Brule had a strong raspberry flavor, which seemed to pair nicely with the peanut butter truffles. As Rose stated “it’s like we ordered peanut butter and jelly…only, not.”

As I continue to describe the different dishes we experienced while at AuRant’s it becomes more apparent to me how ‘fusion’ cuisine is extremely broad. From the clearly Mediterranean influences in the meatball/ravioli wrap, to the all American mac & cheese. From Asian influenced crab & sushi lobster roll, to mid-western ceviche – to me, this is what cooking is about. Not honing in on one particular style or type of cooking, rather creating each dish individual from itself. The flavors we experienced were loud, therefore I felt slightly out of my element because of my natural inclination gravitate toward pure simple flavors. Each dish was well seasoned, balanced, and looked as beautiful as it tasted. Now…Tapas Thursday - sounds like it will be in my near future.

Aurants

941 Main St.
Duryea, PA 18642

Hours:

Tuesday-Thursday 11AM-12AM

Friday 11AM-2AM

Saturday 5PM-2AM

Sunday 5PM-12AM

Chicano's Restaurant

With my trusty foodie sidekick away for the week, I admit that I was feeling a bit apprehensive about this week's adventure... you know, I'm not even sure why.  So far, the restaurants have been new(s) to me (ha!)- And I want to save a newbie for our duel adventure.   But, then I realized, as a strict vegetarian for the last 3 years- I was never able to try a large majority of dishes from the local hotspots. Due to a variety of reasons (none of which are the focus of this blog) I'm taking the summer off- i.e.: eating meat, ergo- some of my favorite spots are LIKE new to me. My best friend, Rosaleen, suggested that although I have eaten at Chicano's (yum) in South Scranton, I haven't truly experienced it because I haven't eaten the meat- seemed like reason enough to me! Off we go!

Chicano's is the real-deal- a family run business (right out of their home!) with undeniably authentic Mexican food at outrageously affordable prices. Rosaleen immediately struck up a rapport with our server, as they talked World Cup semantics, and I stretched out and prepared for the gorging that was about to take place.  We both ordered steak tacos with green sauce ($1!) and Rosaleen ordered a Chicken Tamale and Horchata (what I think was vanilla rice milk that is spiced with cinnamon).  Recently married, Rose and her husband Michael honeymooned in Mexico, and apparently Horchata is served everywhere.  Not to simplify, but it reminded me of the milk left after a tasty bowl of Cinnamon Toast Crunch- in other words, guilty pleasure of goodness. The tacos were simply and deliciously seasoned and served in a soft corn tortilla with cilantro and onion- So delicious, that I ordered a second (I haven't even got to the main course yet!). The tamale's are only served on the weekends- but well worth the wait.  Made of a corn-based dough called masa with your choice of meat (chicken in our case) and served with green salsa, they are traditionally cooked wrapped in a cornhusk that is removed before devouring the tasty treats! Tender and delicious, they were, hands down, the best tamale I've ever had.

For her main course, Rosaleen had a steak burrito with jalapeño’s and a little cheese on the inside.  This wasn't a wet (or enchilada style) burrito- it was very simple in it's conception, and again, quite authentic.  The Americanization of the burrito included stuffing it with rice and beans, and covering it with enchilada sauce- and not to say that I don't enjoy that saucy treat (I ordered enchilada’s myself)- but this was a perfect burrito.  The simplicity really allowed each flavor to stand for itself and be enjoyed. So tasty.

As for my meal- the chicken enchiladas were spot on.  Enchilada’s, for those of you not obsessively concerned with eating like myself, differ from a burrito primarily in the use of the corn tortilla instead of the flour.  There are several varieties, but I had what would commonly be referred to as enchiladas verdes: green enchiladas made with green enchilada sauce that is made of tomatillos and green chilis. Sliced sweet onion on top, combined with the cilantro put me over the top and sent me spiraling in foodie heaven.  Let me add, that we ordered all of this for under $20!

I admit it, I am a food junkie.  I love eating.  I love settling down around a table with friends and enjoying conversation, laughter and good food.  I love local restaurants, run by real families, because it feels deeply important to me to preserve the truth and authenticity of a community and it's people.  I know that it may seem simple, but I think that the preservation of local restaurants and appreciation of the food forges a connection to our roots.  One of the most beautiful things about America, as I envision it's potential to be, is this melting pot of cultures- of preserving and sharing cultural heritage- of supporting and celebrating one another and understanding that through our differences we have the potential to create something truly wonderful.

Chicano's Restaurant
902 Prospect Ave., Scranton
Phone: 570-341-0841
Hours: Tuesday to Sunday 11 a.m.-8 p.m.

Manning's Milk, good to drink or to make HOMEMADE RICOTTA

Inspired by our latest trip to SummerHouse Grill, I was in a serious craving for some good milk/cheese...dairy. I LOVE the feeling of cold air slapping me in the face as soon as I walk into Manning's Ice Cream on a hot hot summer day. And that distinct smell of freshly churned ice cream = summer. On my latest trip to Manning's (conveniently located a few blocks from my house...danger zone) I felt creative and yes, a bit ambitious; therefore instead of ordering my usual "single dip of vanilla with rainbow sprinkles" (boooring I know..but it's my fav. don't hate) I bought a half gallon of fresh northeaster PA milk. What did I do with this milk?? I made homemade ricotta for the first time! Ricotta literally means "recooked" in Italian, and is made by heating milk with an acid (in this case..buttermilk). What's there to lose...$1.75 I paid for the half gallon?...please - challenge: accepted (and it was totally worth it)!!

Ingredients:

Half gallon 2% milk

2 1/2 cups buttermilk

Heat

Cheese cloth

Now...I'll admit, I consulted good old youtube to view the art of cheese making where I found "Betty Rocker" who taught me just how easy it is to make homemade ricotta. Before I came home from work I ran into the grocery store to pick up some buttermilk and cheesecloth, but completely forgot to buy a thermometer. No worries, this is evidence you could still make fabulous ricotta without the use of a thermometer.

All you do is: pour the milk and buttermilk together in a large pot (a pot you would boil spaghetti in) and heat it over medium heat until curds form (stir the milk every now and again). After about 12-15 minutes you'll see curds forming on the top, and the whey separate from the milk solids. At this point pull the pot off the stove, and skim the curds from the whey. Place the skimmed curds (sounds appetizing, right?...no but it is!) in a colander lined with a layered piece of cheese cloth. Let curds drain for at least 20 minutes and squeeze the excess water out. You could eat immediately (which I recommend) or chill for at least 2 hours. If you have a thermometer, Betty Rocker recommends that you cook the milk until 170 degrees F (stirring occasionally) then stop stirring until milk comes to 190 degrees, pull the pot off the stove and skim away. (This makes about 2 cups of ricotta)

Tonight, my roommate (Jenna) and I enjoyed the fresh ricotta with homemade pesto, and warmed pita. As a child, my mother use to make "ricotta toast" for me, which is just that...toast with ricotta sprinkled with sugar. Looks like my breakfast is planned for tomorrow. Regardless of the way you enjoy your ricotta (lasagna, eggplant rollatini, ravioli, baked ziti, cannoli, etc) the homemade stuff is completely worth it. Fresh, light, CLEAN.

Manning's never fails...whether it is for providing the freshest milk or the BEST ice cream. You know my favorite flavor...but they have over 50 concoctions including seasonal specialties (like pumpkin spice in the fall). Their 75 milking cows (located in Dalton, PA) are milked twice a day because..."they're happy cows." No hormones added and low temperature vat pasteurization make this milk taste so fresh and clean. Good thing 2 out of their 5 Manning's Ice Cream shops are located only minutes from my lovely Scranton home. Check out our link section for their website!

Now the only down side...I think Jenna has a sliiiight lactose allergy. Oops.

Summerhouse Grill

Moroccan Chicken. A Mediterranean Flatbread. Italian Panna Cotta. Imagine friends, if you will, a world where when you are planning where to eat with your friends- everyone can have the cuisine of their choice and sit at the same table.  Imagine now that it is all done to a T, and just to push the boundaries of your imagination to the LIMIT, envision each component of the meals being purchased from local farms!  Here's the best part, this place isn't a fairytale- it exists and it's a short drive from our bubbling metropolis of Scranton!

Summerhouse Grill in Montrose, PA features world cuisine being made from locally raised food- because as Kim, the owner explained to us, these are the best ingredients you can find.  With a menu that is always shifting and changing to allow for the availability of local seasonal ingredients, Chef Rob Bognar has all the markings of a true artist in the kitchen.  As Jean pointed out during our lovely meal, it is one thing to be adaptable and work with local ingredients as they become available but to take those ingredients and create such a variety of innovative and delicious regional cuisine demonstrates just how talented a Chef he is.

The food and the mission would be enough to really impress us, but it isn't the only thing this lovely hidden gem has going for it.  Our waitress Denise was knowledgeable and courteous, the high wooden ceilings and warm ambiance created the perfect environment, and Kim Glemboski, the owner, was so clearly passionate not only about the food and her business, but about the real mission- supporting local businesses, in this case, local farms.  She could tell us the back story of each local farm involved in this project, and provided us with contact information of the direct sources.  What a novel idea! When I exclaimed, "Oh- that goat cheese absolutely blew my mind- I could sit and eat a whole bowl of it" Kim immediately rattles off the link to their website, their names, and the story of how they were a Brooklyn couple that moved to Vermont to apprentice under a goat farmer before moving here to start their own creamery (Oh, don't worry links will be included)!  It is this sort of intimate knowledge, clear involvement, and obvious love for the purpose of this project that motivates and inspires the patrons and these bloggers.

Now, let's get to the main event- the food!

If we needed an indication that our experience at Summerhouse Grill was going to be a unique one, Denise's description of our drink selection clued us in- Spritzers made with vinegar, and sweetened with natural flavors like cranberry, raspberry and ginger root- a homemade lemonade iced tea mixer, lovingly called "The Montrose Mixer", and a maple syrup soda all found their way to our table and our bellies. Next came a sample of a smoked trout mousse- the consistency was our first indication that Chef Bognar does things a little bit differently- a flavorful mixture of creamy of tender smoked trout, cucumber and dill, served with warm pita bread.  Our girlfriend Jenna ordered the daily soup, a potato, asparagus puree with a lemon flavor that really helped the soup "pop" that we couldn't put our finger on.  We conjectured that perhaps it was zest, or pulp- but Kim explained to us that it was actually a chopped lemon preserved in a traditional Israeli technique (our introduction to World Cuisine #1).  We also ordered a strawberry goat cheese salad made with fresh local greens.  The strawberries were picked that morning and they were like a firecracker going off in our mouths! Packing more flavor in one little strawberry than a whole pint of supermarket-purchased berries, the difference was incredible.  It was on this salad that the aforementioned goat cheese appeared! Holy smokes, I would fight you for this goat cheese.  It was so smooth, creamy and delicious- and it blended perfectly with the greens, which were soft and fresh and lacked any of the grit that so often accompanies a greens mix.  Did you know that goats are a foraging animal- eating the bark and leaves of a variety of trees? They work together with one another by climbing on each others backs to pull the leaves low to the ground, allowing the others to chow down.  Kim observed this while visiting the goat farm that provided the cheese found on the salad.
  For dinner, Jean ordered the highly recommended Roasted Half Chicken Breast, served with grilled zucchini and out of this world, "blow your freakin' mind" potato gratin! The chicken had a unique, smoky flavor to it.  The flavor and texture of this chicken was so unlike that of mass produced, conveyor belt, factory line chicken.  Are we beating a dead chicken? Absolutely delicious.  Now- let's get down to a good old Irish girl's favorite sort of business.... Potato.  This Potato Gratin was perfectly, and I mean PERFECTLY, cooked and seasoned. The potato's were tender but not mushy, firm but not crunchy- thinly sliced and seasoned with the most amazing cheese- cream (might I add, BUTTER) sauce.  They really couldn't have done it any better- perfection.  Sinful? Oh yeah. Worth it? Absolutely.

Jenna ordered a Spring Flat Bread for her entree- Asparagus, basil, goat cheese ricotta, very light mozzarella, spinach, and thickly cut smoked bacon.  The sauce was lightly sweet and thin, but the toppings were clearly meant to be the main focus.  All of the flavors really blended well, and again- when produce is raised with the absence of pesticides, the vegetables take on a life all their own, and the flavors almost seem new.

After much internal turmoil, I ordered a Moroccan Chicken dish served with Israeli Couscous and sweet roasted carrots.  I have this complex where, no matter what I've ordered, I'm always envious of the dishes my friends order.  After tasting and falling deeply in love with the potatoes on Jean's plate, I knew that I was in danger of falling victim to my self-inflicted complex once more.  Needless fears, because Chef Bognar really knocked it out of the perpetual American ballpark with this dish.  This particular  dish was a stewed chicken, which created a delightfully tender texture.  The spices were sweet and vibrant, but not overwhelming- with each bite, a different flavor note appeared.  The couscous was prepared perfectly- light and fluffy and complemented by the sweetly roasted carrot.  I'm already daydreaming about my leftover lunch!

 The Summerhouse Grill even manages to get Scranton in on the local love- serving up our beloved Electric City Roasting Company's coffee with dessert.  The coffee cups are made by a local potter, and each is a unique work of art. Although we try to save room for dessert, a complete lack of control took over with this food, and so we decided to share one dessert this time around- Panna Cotta. Panna Cotta is a traditional Italian dessert that literally translates to "cooked cream".  For this dish, I must deter to my Italian co-pilot Jean. This dessert in particular had an outrageous texture to it- you could really tell that the cream used was so fresh- and it was lightly sweetened, which really allowed the natural flavors to shine.  Really well done.

Did you know that according to a study by PASA (The Pennsylvania Association for Sustainable Agriculture) the average carrot that you purchase from a supermarket travels 1500 miles before reaching your plate? Imagine the loss of nutrients, flavor, freshness- and that doesn't even touch on the global impact- particularly crazy when you consider that you could be purchasing your produce from the direct source- your veggies could be picked in the morning and on your plate by dinner time! Kim pointed out, our basic human needs include water, food and shelter, in that order.   Our public perception of needs has become so skewed.  People will spend mega dollars on the newest flatscreen television or designer handbag because they need it, and simultaneously try to eat for the lowest cost possible.  A business like this does more than feed our bellies, it feeds our souls- it reinvigorates our spirit, and renews our outlook.

 The Summerhouse Grill really "walks the walk".  Not only are they following the model that they promote, but they encourage their patrons to get on board too.  Check out our link section to go their website, and be sure to check on the Ardith Mae Farmstead. 

Some Snapshots from Sidels

Sidel's

The predicament of starting a food blog is... where to start your food blog? Let me tell you, we know good food...but we were unprepared for the overwhelming onslaught of "suggestions" from causal foodies such as ourselves. I accumulated several recommendations from my fabulous classmates on..nothing other than hospital napkins, and Jessica gathered a broad list from her the dedicated patrons at her bar tending gig (although it should be noted that as the night went on and as the alcohol consumption grew the suggestions became quite outlandish like...Coopers? no.) You think you know the restaurant scene in Scranton? So did we, but it became clear in a short amount of time that we've barely scratched the surface of Scranton's taste and variety. Tucked away on quiet side streets, and cozy in-the-walls, Scranton has so much more to offer than we ever thought possible. Dedicated? I'll say. Jessica even upped her 65% daily preoccupation of mealtime to a whopping 85% while considering all the options of: where to go first?

Ok Ok Ok... Suspense has been adequately established. Where did we go? Get ready Scranton:

We started our food journey at Sidel's in North Scranton - and they did not disappoint. The perfectly roasted garlic scent permeated to the parking lot where our evening began. Once seated, and submerged by the serious down home Italian ora, Christine (our delightful waitress) explained the mouth watering specials. After some back and forth suggestions our menu consisted of:

An appetizer of sliced eggplant and tomato topped with seasoned breadcrumbs and broiled until crisp (squeezed with a hint of lemon to enhance every flavor nature gave us).

I then had a Caesar salad. I know...Caesar salad..really? But for real I would eat this salad for breakfast lunch and dinner if I could. FORGET creamy Caesar bottled dressing - I was served the REAL DEAL, homemade light delicious Caesar dressing...and the homemade croutons are something I could talk about for at least 35 minutes straight. Seasoned to perfection and crisp, but not the crisp that makes you jaw hurt, the pleasant-perfectly toasted-crisp. wow. This salad was not nearly an after thought, but more of a showcase in my opinion. For my entree I had one of the specials of the evening: seared salmon served over wilted spinach and sun-dried tomatoes with a chili and orange marmalade sauce. Sweet/salty/pop of spice, and texturally on par.

Jess had a house salad with a homemade balsamic vinaigrette topped with blue cheese. These salads are not just a means to meet the 5 a day, people...they are clearly thought out meals within themselves. Yes - similar to the Caesar dressing, this homemade balsamic vinaigrette was outrageous. Fresh, delicious quality ingredients. For Jess' entree she had one of the house specialties: chicken marsala served over white rice. What is special about this chicken marsala? EVERYTHING. Picture perfectly cooked chicken, walnuts, rice, mushrooms, and the most amazing marsala wine sauce, in your mouth. right now. The power of this dish is stated in one word: clean. Not an overwhelming flavor of any one ingredient...each ingredient complements the other in a magnificent symphony of deliciousness.

We shared two desserts - a piece of berry pie, and strawberry cake (with a freshly brewed cup of coffee). The berry pie was sweet..not tart (as Jessica seems to prefer) -- with a wonderfully flaky crust. The strawberry cake was moist and looked like a... strawberry cake. The icing was not my personal favorite, but was able to fill my sweet tooth's needs.

Clearly - I would recommend this restaurant to anyone.. even to the pickiest eater. Not only for its variety and clean flavors, but for the atmosphere and the best part: the people. The Executive Chef/Owner, Richie, started working in the restaurant business at only 14 years old in downtown Scranton's Preno's Pizza Cafe. And guess who he's married to? Christine! (We didn't learn of this until after our fabulous meal). Family, down-home atmosphere and to top it off, Richie is accommodating to anyone's wants/cravings or diet restrictions (including those gluten allergies which is almost unheard of at an Italian restaurant!).. the staff is also extremely friendly and welcoming (in fact...the bartender found my chapstick in the middle of the dining room floor and asked if I anyone was missing a chapstick. She was instantly my favorite person ever, because if you know me...I need a chapstick in my life. always).

You could find Sidel's on Facebook or our link section (and print off their buy one meal get the second half price coupon!!) They seem to update their facebook with different menu items and specials. My recommendation: check 'em out.

Much, much more to come (including visits to local shops, farmers markets, and special concoctions Jessica and I scramble up together on good 'ol Adams ave.) Stay tuned!

eat love local

Here's what I know: 

I know music. I study it, I teach it, I make it.  I am qualified to judge and comment intelligently on the mechanics and the overall quality of the finished product. But I don't want to be a music critic.

Here's (some of) what I love: 

Friends, my roommates fish Barty, Ukulele's, Bike Riding, Conversation, Teaching, Laughter, Dancing, and Food. Actually, I spend at least 65% of every day scheming about upcoming meals.

Here's what I think: 

Community is to be valued and nurtured.  Regional tastes and local business owners enrich and inspire. The continual support of the community at large of local businesses are essential to the preservation of a community.  

Here's my question: 

How can I occupy my now vacant workdays with something valuable, exciting, and hopefully informative? How can I do all of this while still meeting my 65% quota of food-preoccupied thinking? 

At this juncture, I consulted my equally food-obsessed, fun-loving, knowledgeable  

 roommate...

Here's what we came up with:  

For The Love Of Local. 

Saludé!