Just got back from an extended Hurricane Irene-free vacation on the Gulf Coast of Florida. Had a killer Greek lunch at El Greco Cafe on Main St. in Sarasota including Saganaki to kick things off. Mmm, melty cheese flambéed w. brandy. Opa!
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…Wiener Shop, that is! I grew up spinning on the counter stools at this Pottstown institution. While Sunshine & I love our shopping adventures at Zern’s in search of insanely cheap produce, Lebanon bologna & $1 vintage jewelry, it’s not necessarily a place we stay to eat. On our way out of town, we decided instead to stop for a bite at The Very Best, a downtown deli known for its chili dogs for almost 90 years. I LOVE their perfectly textured tangy chili atop a flat-top seared dog with raw onions & cheese (add mustard for an “everything dog”). With a side of macaroni salad, a fountain coke, & the debate over a slice of their homemade cakes, you can’t ask for a better greasy spoon lunch. It is still is one of the “very best” places to grab a bite in Pottstown…
The Very Best Counter Companion
The Very Best Chili Cheese Dog
The Very Best Aftermath
The Very Best Weiner Shop | Since 1921
252 East High St. | Pottstown, PA 19464 | 610-323-5224
http://www.theverybesthotdogs.com/
I’m guessing most of you outside of Central/Southeastern Pennsylvania have lived your whole lives without tasting the best, THE BEST, cold cut in all of our United States. I, however, have been blessed with easy access to savory, salty, delicious Lebanon bologna (named for the PA county, not the country).
Sweet Lebanon Bologna
This PA Dutch smoked & cured all-beef sausage is available sliced as a deli meat in regular & sweet varieties. Sweet is the right kind for me – bold, zesty, tangy, smokey – all the beginnings of a fantastic sandwich. Introducing… Erin’s Amish Reuben.
Back in May, on Day #6 of my week between jobs, Sunshine & I took a trip to Zern’s, our favorite farmer’s/flea market. Every visit, I pick up a fresh pound of sweet Lebanon bologna and two fat dill pickles from my favorite butcher, Clover Farms (See: Triple Smoked Bacon). I always keep a jar of my favorite mustard, Kosciusko Spicy Brown, in the fridge for the glorious occasions I bring home the salami of all salamis. I smeared it on wheat toast and topped it with 3 ribboned slices of Lebanon bologna, a thick slice of Swiss, & dill pickle chips for a culinary daydream to the PA Amish country. Take the photo journey through my magical sandwich assembly and get your hands on some Lebanon bologna!
Kosciusko Spicy Brown Mustard
Dill Pickle
Soon to be sammie
Erin's Amish Reuben
Erin’s Amish Reuben
sweet Lebanon bologna
+ sour dill pickles
+ sharp Swiss cheese
+ spicy brown mustard
on toast
This summer, I had an especially good reason to be in my kitchen – my share from Greensgrow Farms. An urban farm tucked amongst residences off of Port Richmond’s Aramingo Ave., Greensgrow Farms is a shining gem of hope in the effort for more farm to table/home options. Lush latticed chain link fence surrounds a full city block of greenhouses, vegetable starters, fresh herbs, flowering & fruit plants – just about anything you could imagine to fulfill your urban gardening needs.
Every other week, my sister and I split a surplus of vegetables, fruit, & dairy from the self-serve farmstand. I had alot of fun exploring the freshest of ingredients, especially those I’ve never cooked with before. Along the way, I managed to capture some moments for your viewing pleasure and in the hopes of encouraging you to eat & buy local.
Urban Greenhouse
Courtesy of Cactus Dan
Plant Pots
Welcome to the Greensgrow CSA
CSA Week 1
(1) bunch each of Scallions & Asparagus - Week 1
(1) bunch of Radishes - CSA Week 1
Greensgrow CSA - Week 3
Beet, Carrot, & Squash Saute w. Brown Rice
CSA Week 9
Spicy Red Pepper Pasta (Superior Pasta Co.) & Pesto
Spicy Shrimp Stuffed Aubergine
I love every part of the current surge in farmer’s markets, CSAs, urban farms, eating local, and eating fresh. It feels good to be a part of the Greensgrow CSA and to cook with meaningful ingredients. I’m just as excited to be hosting a Farm to Table Dinner at Marathon in early October with produce supplied by and benefiting Emerald Street Urban Farm.
Easter came & went and I’m finally resurrected from the blogging dead. Between a full hardrive and an external crash, I was graciously interrupted by a perfect vacation to Miami with Dre. I’m back in Philly now with some catching up to do, so here goes!
In early March, Sunshine suggested meeting up for dinner snacks at Varga Bar. I’ve been wanting to give it a try and surely looked forward to catching up with one of my favorite people. There was some Yelp! drink special going on so I went for the Cadillac Margarita & Sunshine chose the Renegade Root Beer, both $4 apiece.
Soon after our cocktails arrived, the waitress presented a marble slab with 5 cheeses & accoutrements. I’ve blanked on the specific cheese varieties, but I know we had (2) raw goat cheeses, a goat’s milk sharp cheddar, a creamy blue, and a gouda that was definitely not a gouda (but still delicious!). The platter included pairings of garlic dolce de leche, some other dolce de leche, bourbon honey mustard, grapes, granny & gala apple slices, & a fruit relish. We each had our favorites and surely appreciated the server who graciously brought us a 3rd plate of baguette.
Next up, a tower of crisp fries topped with melted white cheddar, parmesan, & tender jump lump crab. With or without the peppery homemade ketchup, they were quite tasty. Overall, the service & ambiance were ok, the food was good, & the company was certainly great!
Cheese Plate & Jumbo Lump Cheese Fries - Varga Bar
Tuesday night, I found myself with an empty house and a surplus of Brussels sprouts inching their way to the trash bin. My Polish heritage inspired me to rescue the mini cabbages by pairing them with pierogies. I followed my usual Sauteed Brussels Sprouts recipe. Lazy & hungry, I resorted to boiling some frozen Poppy’s Potato, Swiss, & Monterey Jack Pierogies and quickly browned them in butter. I think I just discovered a new comfort dinner!
Sauteed Pierogies & Brussels Sprouts
I grew up with the luck of enjoying my Grandma’s home-cooked dinners every night. My favorite of her dishes was the Chicken Divan – a casserole of broccoli, pulled chicken, & a cheesy sauce. If she wasn’t making it fresh for dinner, she was always sure to have portions frozen to indulge my divan requests. Not too long ago, I finally convinced her to share her recipe.
Grandma's Chicken Divan
We had a serious surplus of broccoli in the fridge so I had to get creative with ways to get rid of it. A giant casserole of my Grandma’s Chicken Divan seemed perfect. The first direction on the recipe was to blanch broccoli and layer it in a greased casserole.
Broccoli Base
I thawed half a chicken worth of white & dark meal STILL hanging out from my Rustic Roasted Chicken dinner. I can’t believe how many Leftover Lightning! meals came out of it!. I pulled it & layered it on top of the broccoli.
Pulled Chicken layered on the Broccoli Base
I was missing some ingredients from the next step, so I improvised with what my pantry staples could offer. I only had (1) can of Cream of Broccoli & Cheese Soup, so I combined it with mayo, lemon juice, & some water to loosen it up. Grandma’s recipe called for smoked paprika, but all I could dig out was some chili powder. My spice cabinet is really a disaster right now. Once the cheesy mixture was combined, I spread it on top of the pulled chicken & broccoli layers.
Cheesy Soup Blend over Pulled Chicken over the Broccoli Base for Chicken Divan
I melted some butter, combined it with seasoned bread crumbs, & sprinkled it over the whole casserole.
Breadcrumbs over the Cheesy Mixture over Pulled Chicken over the Broccoli Base
And then I realized I missed a step in the recipe. What’s new. But this was an important step. The CHEESE! How could I FORGET THE CHEESE? I quickly shredded mild & sharp cheddar cheeses and had no choice but to layer it on top of the breadcrumbs. It was only a minor mistake, just a good thing that I caught it. The casserole looked & tasted so delicious. I know I did my Grandma’s recipe proud!
Grandma's Chicken Divan
P.S. Follow along with my steps & feel free to recreate, but my Grandma’s actual recipe will remain a secret among family 
