paindecampagne

thoughts on food, culture, and community

Archive for the category “friday photos”

Friday Photo: Erasing the artist

Gaby et Jules

Gaby et Jules, April 2014

In baking, like in art, the artist is meant to be eclipsed by the product of his hands.

Gaby et Jules
5837 Forbes Avenue
Pittsburgh, PA 15217
(412) 682-1966
http://www.gabyetjules.com

Tuesday-Saturday: 8am-8pm
Sunday: 8am-5pm

Friday Photo: Stop the Killing

Harrisburg, PA (March 2014)

Harrisburg, PA (March 2014)

You can tell that Harrisburg was ranked as 25th most dangerous city in the US in 2013 when you see citizens, like this one, asking for change.

Friday Photo: Age of Days, Strip District, Pittsburgh

February 2014

February 2014

Friday Photo: Breakfast at Kelly-O’s Diner, Strip District, Pittsburgh

Breakfast at Kelly-O's, The Strip, February 2014

February 2014

Kelly-O’s Diner in the Strip doesn’t only serve up fish and grits, thick raisin toast, and fluffy omelets — there’s also a strong helping of tenderness and sturdy Pittsburgh pride.

Kelly-O’s Diner
100 24th Street
Pittsburgh, PA 15222
(412) 232-EGGS

http://www.kellyos.com/

Friday Photo: Macarons over the rainbow, Jean-Marc Chatellier’s French Bakery, Millvale

Jean-Marc

Jean-Marc Chatellier’s French Bakery, Millvale, February 2014

Light and dense, chewy and crunchy: these macarons from Jean-Marc Chatellier’s French Bakery, Millvale, are as colorful as they are delicious.

With flavors ranging from the familiar (Nutella, vanilla, orange, peanut butter and jelly) to the exotic (pistachio, raspberry balsamic vinegar, lavender), buying an array seems to be required.

Jean-Marc Chatellier’s French Bakery
213 North Avenue
Pittsburgh, PA
(412) 821-8533
http://www.jeanmarcchatellier.com/

Friday Photo: Backstage pastry pass, Gaby et Jules, Pittsburgh

Chef Dimitri

Chef Dimitri, December 2013

On Wednesday, December 4, 2013, Gaby et Jules — a Parisian-style patisserie in Pittsburgh — hosted my French 1 class for a kitchen tour and chocolate demo.

Here, Chef Dimitri constructs a white chocolate bow using white chocolate ribbons, melted chocolate, and condensed air for a instant freeze.

Gaby et Jules
5837 Forbes Avenue
Pittsburgh, PA 15217
(412) 682-1966
http://www.gabyetjules.com

Tuesday-Saturday: 8am-8pm
Sunday: 8am-5pm

Friday Photo: No Last Call for these holiday tunes, Harrisburg

No Last Chance, Little Amps, Harrisburg, December 2013

No Last Chance, Little Amps, Harrisburg, December 2013

Hit-and-run holiday music by “No Last Call,” crowded into and outside of Little Amps, Harrisburg?

This season is best shared with surprise, generosity, and streetside tunes.

Pork BBQ and pickled jalapenos, Kristy’s Whistle Stop, Enola, Pennsylvania

All About burger and Porky Pig fries, Whistle Stop, August 2013

All About burger and Porky Pig fries, Whistle Stop, August 2013

So I lost a bet on these two cleverly-named dishes at Kristy’s Whistle Stop, Enola.

But give me some credit. Both are slathered in pork BBQ and thrown with a handful of pickled jalapenos.

How was I supposed to remember that the Porky Pig was the one with the fries, the hot sauce, and the nacho cheese, and that the All-Aboard was a burger with the BBQ, the jalapenos, as well as the cole slaw and a giant, crisp onion ring?

The worst part about this photograph is the fact that I already wrote about Kristy’s Whistle Stop in 2010, and my own article confirms that it has been my mind, not the names “Porky Pig fries” and “All-Aboard burger,” that have undergone a transformation.

Maybe brain freeze from a giant mint Oreo hurricane — Kristy’s version of Dairy Queen’s blizzard, or McDonald’s McFlurry — will redeem my mental state.

Kristy’s Whistle Stop
600 S. Enola Rd
Routes 11 & 15
Enola, PA

(717) 909-3881
http://kristyswhistlestop.com/

Monday-Saturday, 11am-9pm
Sundays, 12pm-8pm

Friday Photo: Morano Gelato, Hanover, New Hampshire

asdf

These whipped cloud-like mounds of gelato display the dessert’s luxuriousness. July 2013.

Being the daughter of a dairy farmer, I have an incredible weakness for dairy products, especially ice cream. However, even I admit that once you taste gelato, like that of Morano Gelato in Hanover, New Hampshire, there’s no turning back.

According to the Morano website, gelato differs from American ice cream in three main ways: gelato has a lower butterfat content (4-9% verses 14-25%), is less dense than traditional ice cream (20-30% air verses 50%), and is served at 10-15 degrees warmer than traditional ice cream is. These qualities allow gelato to pack an incredibly rich, creamy mouthfeel, so decadent that only a few spoonfuls are endlessly satisfying. No triple-decker cone is needed here.

Called “the best gelato in America” by Forbes magazine, the gelato at Morano is made fresh daily and sells out every evening. Come early to try out flavors like Almond, English Custard, or Dark Chocolate — which was too rich for even me — or to sample classic Italian espressos and sandwiches amid the boutique’s chic décor and outdoor seating.

57 South Main Street
Hanover, New Hampshire

Friday-Saturday, 11:00am-10pm
Tuesday-Thursday & Sunday, 11:00am-9:30pm

Hours change seasonally.

http://www.moranogelato.com/

Friday Photo: Bok Choy Kimchi

What do you do when you’ve signed up for a CSA with Strites’ Orchard and are given a bok choy? Why, you make kimchi — spicy fermented cabbage, which my boyfriend explains as “Korean sauerkraut” — of course. Buy the spices at Asia Mall off of Paxton Street, Harrisburg; buy yourself a bok choy or cabbage, a few carrots, and a bunch of garlic; and follow David Chang’s recipe, found here. The result is a highly spicy, tangy, and gorgeously red-green crunchy salad, perfect for making this recipe for beer-battered tofu tacos with kimchi from CraftBeer.com.

Bok Choy Kimchi

Bok Choy Kimchi

Post Navigation

Follow

Get every new post delivered to your Inbox.

Join 705 other followers