Peep-a-tini Cocktail

By

-

April 1, 2023

blue pink and yellow peeps with jolly rancher colored martini

Use two childhood favorites, Jolly Ranchers and Marshmallow Peeps, to create a colorful variety of simple, vibrant adult beverages we call the Peep-a-tini. The jury is still out with the TABLE team when it comes to eating peeps, but this is undeniably a great way to utilize the nostalgic, sugar-coated, polarizing, marshmallow peep.

The History of Peeps

For a deep dive on the history of peeps, you can read Rest in Peeps! But, the brief version is this. Peeps come from Pennsylvania’s Lehigh Valley, where Ira Born was developed machinery to automate the making of shaped marshmallows. From there, he created Peeps, little chicks with smiling faces. Who could hate that? But according to a FinanceBuzz study, Americans disagree on Peeps marshmallow candies: 25% love them and 16% hate them. Our Peep-a-tini celebrates their colorful quirkiness and unique (if polarizing) flavor.

Recipe by Keith Recker
Photography by Laura Petrilla

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Sunday Bolognese Sauce

By

Star Laliberte

-

March 26, 2023

0

Sundays are the moments for loved ones, cherishing quality time and indulging in meals that may require some extra effort to prepare. This Bolognese recipe for Sunday dinner will remind you that despite the abundance of modern kitchen gadgets and appliances, nothing can replace the satisfaction of tending to a pot of simmering Sunday gravy. It’s a simple pleasure that money can’t buy and a great way to appreciate the traditional slow-cooking methods passed down through generations.

What is Bolognese Sauce?

You’ll sometimes hear Bolognese sauce referred to as ragù alla bolognese, its proper name in Italian. Everyone claims they have the “most authentic” or “the best” bolognese sauce, but ours focuses on how this dish brings people together through food. This is part of the beauty of Italian cuisine. It focuses on share-ability and heartiness. Bolognese sauce originates in the town of Bologna, but people all around the world now make it. (Ask any of your Italian friends, and you’ll probably hear a recipe with personal and regional tweaks). But it’s been around for a long, long time. The first Bolognese sauce came from Alberto Alvisi, the cook for the Cardinal of the region in the 18th century.

Print

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Sunday Bolognese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Gabe Gomez

Print Recipe

Description

This sauce could feed an army.

Ingredients

Scale

2 tbsp extra virgin olive oil
1 large carrot, chopped
1 medium onion, chopped
2 celery stalks, chopped
1 lb ground beef
1 lb ground pork
1/2 cup Sangiovese Wine
2 tbsp tomato paste
2 cups canned plum tomatoes
1/2 cup whole milk cup
Pinch of Salt to taste
Pinch of pepper to taste
2 bay leaves
1½ pounds dry pasta (Your choice, bucatini or tagliatelle will do nicely)

Cook Mode

Prevent your screen from going dark

Instructions

In a dutch oven over medium-high heat, add oil and onions. Cook for five minutes, then add carrots and celery. Cook until tender. Move the vegetables to the side of the dutch oven. Add the tomato paste to a cleared section of the dutch oven and cook the paste for one minute. Integrate the vegetables when the tomato paste changes consistency and darkens the color.
Add ground beef and add pork to the vegetables. Add a pinch of salt and pepper. Cook until meat is brown and well incorporated with vegetables-five to seven minutes.
Add wine to the meat and vegetable mixture. Deglaze the bottom of the dutch oven, stir, and let simmer uncovered for two minutes.
Add canned tomatoes, and stir gently to incorporate all ingredients. Gently add milk after two minutes, stir, and incorporate all ingredients. Add bay leaf. Pinch of salt to preference. Cover the dutch oven, lower the temperature, and cook for two hours. Stir occasionally
Boil the pasta to an al dente finish. Toss and incorporate with plenty of sauce until well coated. Add a small amount of starchy pasta water. Serve on a family-style platter with freshly grated parmesan on the side.

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Recipe by Gabe Gomez
Photography by Emanuel Ekstrom

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Compound Butters

By

Star Laliberte

-

March 23, 2023

0

Compound butter makes for endless flavor profiles. Discover the basics of homemade butter here.

Pumpkin Caramel Browned Butter

Ingredients:
2 sticks of unsalted butter
¼ tsp cardamom seeds, powdered
2 pinches powdered mace (less than 1/16th tsp)
3 tbsp dark brown sugar
1 tbsp water
2 tbsp pumpkin purée

Instructions:
Place sticks of butter in a small saucepan on medium-low heat and melt. Once the butter is melted, stay close, stirring often until the butter changes color to a light golden brown.

You will first see the butter beginning to foam as the milk solids rise to the top. Keep stirring, watching for the butter to change color. Once you notice the color becoming more golden, you may want to remove it from the heat so it doesn’t burn. This whole process should take about 8-10 minutes. Let cool slightly, then pour the browned butter into a container.

To make the caramel, melt the brown sugar and water on medium-low heat. Stir until bubbles begin to form. Continue stirring so the sugar doesn’t burn. Once it tastes like caramel, in about 1-2 minutes, pour into the melted browned butter.

Add the 2 tbsp of pumpkin purée, the powdered cardamom, and mace and stir everything together. Refrigerate for 35-40 minutes or until the butter solidifies. Remove from the fridge and use an immersion blender to whip the butter. Then place it back in the fridge until it solidifies enough to roll in wax paper.

Form the butter into 2 logs and place each on top of a piece of wax paper. Roll the paper around the butter logs and twist the ends. Place in the freezer until ready to use.

Maple Ginger Bourbon Butter

Ingredients:
2 sticks softened unsalted butter
4 tsp pure maple syrup
2 tsp bourbon
1 ½ tsp ginger, grated on a microplane
pinch of salt

Instructions:
Stir together all the ingredients until well incorporated.
Shape into two logs and place each onto a piece of wax paper.

Roll the paper around the butter and twist the ends. Place in the freezer until ready to use.

Anchovy Chive Butter

Ingredients:
2 sticks softened butter
3 anchovy fillets (in hot oil) crushed to a paste
¾ tsp gochugaru
2 tbsp finely chopped chives
juice of ¼ lemon
sprinkle of salt

Instructions:
Stir together all the ingredients until well incorporated.

Shape into two logs and place each onto a piece of wax paper.

Roll the paper around the butter and twist the ends. Place in the freezer until ready to use.

Recipes by Veda Sankaran / Photography by Dave Bryce / Styling by Keith Recker / Bread by Crustworthy / Textile by Kendra Russo / Ceramics by Frank DeFabo and Billy Ritter / With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

New Possibilities at The Landing Hotel Next to Rivers Casino

By

Star Laliberte

-

March 22, 2023

0

a sunset view from the river of the outside of a large hotel — The Landing Hotel

Sponsored Content

Spring is full of new possibilities with overnight stays and weekend escapes as The Landing Hotel recently opened next to Rivers Casino Pittsburgh. Guests will enjoy 24/7 casino gaming with stellar live entertainment offerings you won’t find anywhere else.

a hotel room with a large window and bed with white bedding and a colorful large framed geometric piece above the bed — The Landing Hotel

The Landing Hotel

The Landing Hotel Pittsburgh is centrally located along Pittsburgh’s North Shore, down the street from Acrisure Stadium and PNC Park, and just steps away from the North Shore T-station.

The casino’s much anticipated, seven-story hotel addition includes 210 guest rooms and attaches to the existing casino on the east façade, facing Carnegie Science Center and overlooking the Ohio River—with access to the Monongahela Walking Trail.

Making optimal use of its riverfront location, The Landing Hotel features expansive windows on every level with panoramic views of the riverfront, Mt. Washington and Pittsburgh’s famous skyline. Included among the guest rooms are 10 luxury terrace suites, each with private first-floor patios. A contemporary interior and exterior design, consistent with Rivers Casino’s upscale urban aesthetic, integrates beautifully with other North Shore venues.

Having a hotel fulfills the promise of an integrated destination-style casino, making Rivers Casino and The Landing Hotel an ideal choice for weekend getaways, business travelers, wedding parties, conventions and expos, concert goers and sports fans alike.

Live Entertainment

In addition to live bands and DJs every week in Drum Bar, the BetRivers Sportsbook, and Martorano’s Prime, Rivers Casino is welcoming two top-notch acts in April and May.

Skid Row and Warrant

Skid Row and Warrant, best known for their respective hits “Youth Gone Wild” and “Cherry Pie” are teaming up to bring their joint upbeat rock-n-roll show “The Gang’s All Here” to Rivers Casino Pittsburgh on Friday, April 14, 2023, at 7 p.m. Tickets start at $29 and are on sale now.

New Jersey based rockers Skid Row arrived on the scene in the late-1980s during the hard rock craze and quickly became a predominant force in the genre. Their youth, ambition, and knack for writing catchy songs helped attract a worldwide following. Since their debut album, Skid Row has generated multi-platinum success and massive radio hits including “18 and Life,” “Monkey Business,” “I Remember You,” and “Youth Gone Wild.” Skid Row’s career has taken them from their humble beginnings to selling millions of tickets and headlining festivals all over the world.

At its core, Warrant is an American rock band through and through. Hitting it big in 1989, the Hollywood, CA based band rose through the ranks of the local Sunset Strip scene to the level of multi platinum selling, chart-topping success. The band first came into the national spotlight with their debut album Dirty Rotten Filthy Stinking Rich. This album produced radio and MTV chart toppers “Down Boys,” “Sometimes She Cries,” and the massive hit “Heaven” which reached #1 in Rolling Stone and #2 on the Billboard Hot 100 for two weeks in a row.

Australia’s Thunder From Down Under

The sizzling male revue named “Best Male Strip Show” by the Las Vegas Review Journal brings their world-class show to Rivers Casino Pittsburgh on Friday, May 5, and Saturday, May 6. Showtime for both performances is 7 p.m., and tickets start at $20.

The internationally acclaimed show that has appeared on the famed Las Vegas Strip for the past 20 years, takes male revues to a new level of excitement and is “eye candy” for women of all ages who can transform fantasy into reality with the blink of an eye or unbuttoning of a shirt! Dynamic dance routines, gymnastics, break dancing, colorful costumes, humor and hard bodies all add up to Thunder From Down Under being a fun, unique experience.

For tickets and more information, please visit RiversCasino.com/Pittsburgh.

Spicy Sausage and Greens Soup

By

Star Laliberte

-

March 20, 2023

0

Two bowls filled with a dark reddish brown broth with spicy sausage and greens as butter sits to the left and two spoons sit in the top right.

Spicy Sausage and Greens soup is a tantalizing, nutritious soup perfect for any time of year. Don’t let the short list of ingredients fool you. This delicious recipe is packed full of flavor.

Spicy Sausage and Greens Soup Recipe

INGREDIENTS

1 lb. Parma brand loose hot sausage
1 jar Labriola’s tomato sauce
1 small head escarole, chopped
6 cups fresh spinach, chopped
4-5 medium gold potatoes, peeled and diced
4 cloves garlic, minced
3 quarts mushroom broth
Salt and pepper to taste

INSTRUCTIONS

In a large stock pot, brown sausage until there is no pink left.
Add onion, and garlic and cook until tender
Add tomato sauce, mushroom stock, greens and potatoes. Simmer until potatoes are tender and the leaves are wilted
Serve with shredded cheese sausage until there is no pink left.
Add onion, and garlic and cook until tender
Add tomato sauce, mushroom stock, greens and potatoes. Simmer until potatoes are tender and the leaves are wilted
Serve with shredded cheese

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Quick Cured Egg Yolks

By

Star Laliberte

-

March 20, 2023

0

Curing food with salt is as old a technique as cooking itself and actually ends up making egg yolks even more delicious. By drawing out moisture, these quick cured egg yolks become dense and firm. The result is almost like a jelly and enhances the complex flavor of egg yolks. Try spreading them over toast with butter and some jam for a sweet kick. Or, you can even eat these yolks on their own with a side of fresh greens, or as a topping to avocado toast. Make starting off your morning a little easier by doing the hard work the night before.

How Does Sea Salt Cure Egg Yolks?

Curing egg yolks in salt is a technique that involves drawing out the moisture from the yolks, resulting in a concentrated, umami-strong product. The salt acts as a natural preservative, inhibiting the growth of bacteria while the egg yolks sit in it. As the yolks cure, they develop a firm, almost rubbery texture and a salty, savory flavor. This process is similar to salting fish or meat, and the resulting cured egg yolks can be used in a variety of dishes, from pasta to even just on their own.

Print

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Quick Cured Egg Yolks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Anna Franklin

Print Recipe

Description

Try these rich egg yolks on a slice of toast for breakfast.

Ingredients

Scale

1 cup sea salt
6 egg yolks with whites separated

Cook Mode

Prevent your screen from going dark

Instructions

Place sea salt in a shallow container.
Using a spoon, make 6 little dips in the salt so the yolks will fit inside them. Gently push salt around each yolk making sure to cover each yolk completely with salt. Cover with lid or plastic wrap and keep in the fridge for 24 hours.
After 24 hours, remove the yolks from the salt. They should be dark in color and have a jammy texture. Rinse with water to get the excess salt off the surfaces of the egg yolk.
Spread the quick cured egg yolk on toast with butter, or use on pasta for a salty, rich flavor.

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