Townsend: refreshingly French

Had a great meal last Friday at Petruce et al.  Asked for a recommendation for Sunday night and the sommelier recommended Townsend.  He told us it would be receiving a great review in the Inquirer on Sunday.  On the way home we called for a reservation and were lucky to secure one.

Called about corkage fee. They have a policy of buy one bottle and drink one of your own.  (Lot of wine for two people, but brought a nice Syrah anyway and decided to skip cocktails, maybe take home what's left).

I started with Sweetbreads with Beef tongue and yummy sauce.

Barb started with Yellowtail and sliced apples.  Sashimi quality for sure.

We decided to have a warm fresh veggie salad and split it.

Wonderful entrees:

Rabbit three ways: leg, rolled saddle and puréed liver.

Barb, of course, went the healthy route with Cod, and a small side of Brandade.  

Unlike classic French, veggies were different with each plate.  

For dessert we shared a Chocolate Soufle with Pernod ice cream.  Outta site.

Servers couldn't have been nicer.  Chef came out and chatted along with his wife.  Very charming.  Hope to return soon.  Unlikely considering all their great press which is very well deserved.

Summer Saturday night at home. Easy, delicious dinner.

Stayed home to save a couple bucks.  Doesn't mean we had to eat a nothing meal.  Inspired by what's in our garden and what's available at the farm markets.  Everything's in season!

Cold cucumber and dill soup. No cooking, just blending.  This months Food and Wine mag.

Salad Caprese with heirloom tomatoes and homemade pesto. Grilled wheat bread from Costco.

Barb, of course, went lighter with a tomato and tarragon salad. Still tasty.  

Repeat of last years Mussels with chopped tomatoes, tarragon, and Sriracha sauce. Recipe from Tom Colicchio (last summer).  5 lbs of mussels  bagged that day at Costco.  

Cline Viognier ($9) is always great with spicy seafood.  Nice flowers and peach. Don't drink it too cold.

Took our time prepping, cooking and eating on the deck.  Could have spent $100 or more on this meal at a restaurant, been rushed through it and had to drive home.  Enjoyed this more for under $25. 

Ninja Sushi and Hibachi

Tried a new sushi restaurant last night with friends, Irene and Buddy.

Ninja is in far Northeast Philly at Bustleton  and Philmont. They advertise 1/2 priced sushi.  It's a common play in Northeast sushi places. Nonetheless, the sushi was very fresh, nicely presented and quite inexpensive.  I highly recommend this new byob.

Started with Yellowtail belly, Uni and Salmon.  All sashimi

Next we shared a lettuce wrap with chicken.  (More Chinese than sushi).

Our next dish was Crunchy Spicy Salmon Tartar, hold the mayo.  Well  made.  Could have been a bit spicier.

Next plate had Octopus sashimi, Eel on Eel roll, Spicy crunchy Salmon roll with brown rice, Japan One Roll, and Tuna Sashimi. 

Naruto roll.  Salmon wrapped in cucumber with lighter sauce.

Finished with an encore of Uni (fresh, firm and delicious).  Also Quail egg and Salmon egg sushi, Yellowtail sashimi, and White tuna sashimi.

Had some nice cold Sake, excellent Pinot Noir and a Roussanne from the Languedoc.  

Price with tax before tip:  $112.  Very reasonable.  As an old friend would say:

"Oy, vat a deal!"

Croissants

Pardon my French, but

Un croissant, s'il vous plait.

Et un croissant chocolat.

Both by Desserts by Design in Richboro, PA.  Excellent bakery.

Smoked Duck Breast and fruit salad, Roasted Shrimp and Fennel, Grilled Zucchini and Tomatoes

Zola went to another important meeting, so we invited Sue for cocktails and a simple dinner. 

Custom Vodka Gimlets for the ladies, a Clyde Mays Manhatten for me. 

Small starters:  Trafe!

Smoked a duck breast earlier. 

Smoked Duck Breast salad with fresh figs and local strawberries. Barb made a light vinaigrette.

Excellent Pinot Noir I got online: a

Second label from Étude.  Always look for second labels from expensive wineries.  Usually great deals and generally taste as good a the first label.

Barb made the shrimp and fennel dish that I have previously posted. From the cookbook that Costco gave out the day after Thanksgiving.  Grilled some Zukes and grape tomatoes on foil.

Nice Sancerre from WTSO.com.

Also had some corn on the cob. No room for planned dessert of Grilled Nectarines  and Tellegio.

Cacio e Pepe

Been dreaming of and occasionally finding this dish on menus since I saw it in a Tony Bourdain show on Rome.  Barb won't let me make it because she feels it'll go to my heart and goop up the place (my heart, that is). Got an opportunity to make It at my friends house on Father's Day and took the opportunity. Thanks Sheryl and Bob Levine.

Mis en place: unsalted butter, freshly ground pepper, grated Grana Padona or Parmegiano, grated Pecorino, and Bucatini. Also the recipe 

Boil bucatini and reserve a cup of pasta water. Al dente, no more.

Melt butter and cook the grated black pepper a couple minutes.  

Add 1/2 cup of reserved pasta water and

Bring to simmer. Add pasta and more bitter. Reduce heat to low and add Grana  Padano or Parm. Remove from heat and add Pecorino. Stir and toss til pasta is all coated. Add more water if it seems dry.

Sous chef and hostess Sheryl.

A veritable ting of booty! Don't add nuttin else! Had it wit a Super Tuscan style of wine from Argentina... Whatever.

Enjoy. 

Recipe was from Bon Appetit website. 

A monkey can make this and thrill a

crowd. 

Grilled Mussels a la Bleu Provence

Picked up a 5 lb bag of fresh mussels at Costco yesterday. Decided to try and make them like Bleu Provence, our favorite restaurant in Naples, FL.  We had previously spoke with the chefs son, Clement, to find out how they make them.  Simple.

Put 2 cast iron sklets on the grill and heated them. Placed mussels in skillets.  Splashed on some evoo. Closed grill.

While mussels cooked, chopped fresh garlic and parsley.

Tossed the mussels around until they all opened. Put in garlic and parsley when ready and mixes through. 

No wine, waster, salt, pepper or anything else added. 

At Bleu Provence they have an almost smokey flavor.  So I put a small pack of wet Cherrywood chips over the flame, under the grill.  

Served with a simple French Roussanne.

5 lbs of Mussels all gone