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Weaver’s Way Co-Op: African Peanut Soup

There are many things I try in restaurants, diners, food trucks, etc. that I’m sure I can make at home. This is one I duplicated and the outcome is exactly like the original:

Weaver’s Way offers many freshly made sandwiches, dips, fish or poultry salads, and condiments. It’s great if you have to set up for a party or need a quick-lunch. In my opinion the best offering this Mt. Airy co-op has to offer are the soups.

One of my absolute favorite soups from Weaver’s Way is the African Peanut Soup. Perfect for the crisp and chilly weather this soup is rich without being fattening. Not for people with peanut allergies, it great for people who are vegans and vegetarians.

Since I’m big fan of carbs (suck it Dr. Atkins) I made French bread to go along with the soup. Bread tastes so much better when you make it yourself. Besides the obvious fact that everything tastes better when you make it your self, but you know there isn’t extra additives or preservatives included to increase its shelf life.

The negative to making your own bread is that it takes time. If you know beforehand that you desire bread you can maneuver your daily tasks around the process.

So, make some bread!

African Peanut Soup

1 large sweet potato

3 carrots medium

1-14 fluid oz vegetable juice

12 fluid oz water

1 cup peanut butter (use smooth, but it won’t harm anything if all you have is crunchy)

1/3 c. chives

1/4 c. minced jalapeno peppers (optional if you don’t like spicy things ::wimp::)

1T cayenne peppers

salt and pepper to taste

Peel the sweet potato and the carrots and medium dice. Combine vegetable juice and water into a large pot. Add the vegetables and cook on medium heat until the vegetables are tender.

In a separate bowl take the peanut butter and add a cup of the broth. Mix until completely smooth. Add the mixture back into the soup. Include the chives and jalapeno peppers.

Add the remaining seasonings and cook an addition 10 to 15 minutes.

Serve hot.

African Peanut Soup

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Posted by on December 5, 2011 in Making It At Home

 

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(More) Beer Comes to Chestnut Hill

I live in the Northwest part of Philadelphia. When people hear “north” and “west” Philadelphia they think of a war zone with poor people. In actuality it’s the poor man’s Main Line (read: well-off people who aren’t as quite rich and middle class people who have to work for a living to keep their homes).

In all seriousness I love the area. I love it even more for the fact that Iron City Brewery will open it’s doors in January.

My only complaint about the Chestnut Hill area is that there are so many banks. Seriously. I don’t understand why there are so many banks in such a small neighborhood. You will never hear me say that about a brewery.

Considering there is are two pubs next door to each other (try the Schmitter – you won’t regret it) each other and two more not too far away, it gives the denizens of Chestnut Hill a reason to have a pub crawl.

Video from: 

 
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Posted by on November 21, 2011 in Uncategorized

 

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The Bad Rap With White Bread

 

Milk Bread

Made with dried fruit and walnuts.

 

 

As a child of the 70s and 80s, white bread was the most popular and (at times) only bread. When people started obsessing about their health is when multigrain came on the scene and wheat bread became more popular.

Pain au lait is a far cry from the mushy white bread most people are familiar with. Although not a healthy alternative, pain au lait is a versatile and delicious to its healthy brethren.

The literial translation of pain au lait is milk bread. Pretty basic for such a rich bread. Unlike broiche, which is also on my list last meal components, this bread isn’t difficult to make and is very simple.

Two of my other favorite breads, French and wheat, are easily done by hand. This white bread is so rich that a sticky mess can be avoided by using a stand mixer with the bread hook.

By the way, I think bread machines should be verboten. There are no better ways to release your frustrations by beating 2 pounds of bread dough. After all you have to build up the gluten somehow!

In this case the mixer took care of building the gluten and as a result I created a bread that is versitie to your taste. You can use this bread to make hotdog, hamburger, or dinner rolls.

I wanted something more rustic and added dried blueberries, cranberries, raisins, and walnuts. With a milk wash it finished it off with sanding sugar before placing it in the oven.

Try pain au lait and tailor it to your taste and moods.

 
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Posted by on November 7, 2011 in Uncategorized

 

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Who Doesn’t Like Free Press?

Profiling a chef is one of my writing responsibilities. You would think people with the confidence and egos as theirs it would be easy – it’s not! Maybe the publication I’m writing for isn’t a big city paper or CNN, but it’s legitimate. So I’m chasing down chefs and restauranteurs who don’t know me for a review. In turn, I’m getting unreturned phone calls and the metaphorical door slammed in my face.

Maybe because I haven’t practice public relations in some time, but I always thought keeping your name out there positively is good public relations. Especially since I work for an online publication I would want my name out as much as possible. I share my name with a realtor in the midwest. If you Googled it she would appear. I want to be the “Dana Prophet” and people automatically think “food writer” one day. These hard-to-speak to chefs should feel the same.

Many that I worked with thought they were rock stars. What better way to make a name for yourself and add to your portfolio than to once again get your name and experience out there. If a certain big name restaurant reviewer made the same call they would drop everything for an on-the-spot interview.

I will keep trying to attain the interview until them. I’m not too worried about it. I know my name doesn’t hold much weight … for now.

 
 

A New Hope …

So after a long and fun journey I have decided to retire Let Them Eat Cake. It was a difficult decision to make. When I started the blog my intention was to become a pastry chef. I worked hard and graduated at the top of my class. I quickly found a job and continued working in the industry for 3 years.

I soon realized that although I loved the work, there were also many bad and unchangeable facts. After a really bad bought of eating something really bad and working through my illness because I could not afford take off I left the food industry and returned to my past career as an editor and copy writer.

Once again I have a steady paycheck, decent money, and healthcare, but I still didn’t feel that I was reaching my potential. Misusing or, even worse not using, your talents to it’s full potential to me is the 8th Deadly Sin. Recently when Patch.com listed a posting in search of a freelance Restaurant Reviewer in the Chestnut Hill and Plymouth-Whitemarsh area I applied and received the beat.

Now I am reinventing myself for the umpteenth time (until I get it right). I decided to combine my two loves: writing and food. I refuse to give up until I get it right.

Dana

 
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Posted by on July 26, 2011 in Freelance Writer

 

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Welcome To Hood Hangouts

This blog was created because I grew tired of watching food and tourism shows that only feature three locations in Philadelphia ad nauseam : Pat’s, Geno’s, and The Reading Terminal Market.

I’ll give you Reading Terminal, but anyone who has Yuengling running through their veins will tell you Pat’s and Geno’s are only for tourists.

Don’t get me started on the tourists who visit The Philadelphia Museum of Art just to run up the steps like Rocky. That’s another blog entry for another day.

I will take you to places only the locals know about and hold dear. Off the beaten track so to speak. So grab your overpriced SEPTA pass and appetite – it’s time to eat.

 
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Posted by on July 4, 2011 in Uncategorized