sampan

Sampan is one of several new restaurants that have opened up on 13th Street in the Gayborhood AKA Midtown Village in the past couple of years. The first time I tried it was during the Midtown Village Festival this past October (when I debuted my sumo wrestling skills) where I tried their pork belly banh mi that was delicious. I went back a couple months later for some drinks and some small plates and really enjoyed it, so I knew I wanted to go back for a full meal. I finally had a chance to do that a couple weekends ago with Karen and we had a great time! The space feels very hip and cool - something you'd find in NYC. I thought the decor was nice - nothing super special but it was nice to have a space like this in Philly. It felt different. And young.


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They also have an outdoor area in the back - called the grafitti bar - I will need to check it out when it gets warmer!


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Karen and I did the tasting menu which was only $35/person that night (because it was the night before Valentine's day - yep I had two Valentines this year, Karen AND Eric) but usually its $40/person which is still a fantastic deal. It was sooooo much food - you get to choose 6 plates (they're all small plates) from the menu plus dessert. We started with some drinks:



I can't remember what kind of cocktail Karen ordered, but I tried one of their sake flights. Loved it. Our first dish was the Korean short rib satay. Yum, it was one of my favorite dishes of the night.



We had meant to order the shrimp dumplings but somehow got the edamame dumplings, but I'm glad we did because they were soooo tasty:



Tuna rice cracker (I think that's what these were...):



Crab wonton taco:



Korean fried chicken - good but not as good as Meritage's or Momofuku's which I will be having again in a month!!!



Kim chee fried rice:



Broiled sea bass:



At this point I was STUFFED but I still ate all of my dessert:



Aren't they adorable? One was butterfinger flavored and the other was twizzler. Yummy.

fashion week street style

Hello hello hello! I've been pretty busy lately and have been totally slacking on my blogging...but I'm back! First things firsts, New York fashion week was last week! I love seeing the new looks that come down the runways during fashion week, but even better is seeing the street style. People definitely step it up during that week and I've been looking through blogs to find my favorite ensembles. Enjoy!


image via garance dore


image via who what wear


image via because i'm addicted


via harpers bazaar




via harpers bazaar


via harpers bazaar




via harpers bazaar


via refinery29



via refinery29




via refinery29

dinner by eric

Before I started to enjoy cooking, most of our meals at home were made by Eric. He's definitely the better cook - I'm not afraid to admit it! It's actually really nice and probably much nicer for him now that I cook more often and he gets a break once in a while.

Gnocci is one of his favorite dishes but I've never been a huge fan. But recently I've been enjoying it more and I realized that its not that I don't like it, it's just that I don't like it as an entree. It's great as a side or an appetizer, but just too much if it's my entire meal. This weekend he decided to make gnocci for the first time using Giada's recipe and it turned out SO DELICOUS. Especially with the seared scallops he made to go with it. YUM.



Sweet Potato Gnocci with Sage Brown Butter (modified from Giada's recipe)

Ingredients:

For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Sage Brown Butter:
1/4 cup unsalted butter (1/2 stick)
20 fresh sage leaves
salt
freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Seared Scallops

Ingredients:

Scallops
Salt
Pepper
Olive oil

Directions:

Season scallops with salt and pepper. Heat olive oil and cook scallops til brown. Simplest recipe ever.

We also had a bottle of wine that I've passed by numerous times at the liquor store but never tried (this bottle was a gift):



It was really good! Pleasantly surprised. Will definitley get this bottle again!