VittlesVamp

A Turn For The Worse? Apply Liberally With Gelato

This has been a hell of a week. I thought I was coming to Philly for a couple of days to be by Mama Vamp's side as she endured yet another surgery. A hospital stay is never a good time, but that sort of thing has become pretty pro forma at this point.

Unfortunately though, pro forma wasn't in the cards. Things took a sharp turn for the worse post-op and Mama Vamp landed herself in the ICU. Following that, I landed myself into a frazzled heap of stress and worry.

Lucky for Mama Vamp (and myself), the hospital's medical staff swooped in just in the nick of time to make sure she'd recover. Lucky for me (and Mama Vamp), I have friends who rallied around for support.

Now, usually I would have expected support to come in the form of comforting words, a shoulder to lean on and several shots of bourbon. In this case though, the first two came with a healthy does of something else -- or should I say a healthy scoop of something else?

Instead of hitting Village Whiskey or alike, I found myself venturing with friends to Capogiro, Philadelphia's very own gelato mecca. The colors of the confections were enough to dazzle the eye and distract from sorrow -- vibrant green Kiwi laced with tiny black seeds, pure white Thai Coconut Milk, deep brown Chocolate Scuro that was so dark it verged on black, bright orange Champagne Mango, soft pink Uvo Rosso brimming with the essence of juicy red grapes...

Picking two flavors, I felt better already. I felt even better taking a bite and then another, taking solace in the rich nutty taste of Pecan and the luscious tang of Gooseberry.

It is possible that ice cream could become the new bourbon? (Maybe I should try Capogiro's Bourbon Vanilla Gelato before I make that decision.)

Any which way, I am happy to report that Mama Vamp is stable and recuperating. Thank goodness! And, a special thanks to the friends that came to Philly, called, emailed, texted, Tweeted -- and took me for gelato.

St. Paddy's Day Rendered Unnecessary By Mama Vamp's Corned Beef

There is no reason to hold out for St. Patrick's Day to get your Corned Beef on. Take it from me. And, if you don't want to take it from me, take it from Mama Vamp. Her recipe is below. It's freakin' delicious. Great with cabbage, but equally lovely with a side of asparagus. In addition, it's complimented by most beverages, but truly at its best if you refrain from drinking a pint of green beer alongside.

Mama Vamp's Corned Beef

4 lb Corned Beef (including pickling spice packet)
3 TBSP mustard
1/2 cup light brown sugar
1/2 tsp salt

Boil the Corned Beef with pickling spice packet for 3 hours or until tender. Place on a cooking tray or roasting pan. Allow meat to cool for 15 - 20 minutes. Spread a coat of mustard on the top of the meat. Sprinkle generously with light brown sugar, followed by a light sprinkling of the salt. Broil for 4 -5 minutes, until sugar is fairly melted. Turn oven down to 425 degrees and allow to bake for another 10 - 15 minutes until the sugar and mustard are bubbly, but not burnt. Remove from oven and cool for 15 minutes before slicing.

Having A Ball - And Not Of The Matzoh Variety

I know the expectation is a Passover post, but instead I feel like reminiscing of a dinner party past, a party where balls took center stage, but they were Meatballs of Italian lineage rather than the classic Judaic Matzoh Balls of seder fame.

It all started with a harmless conversation over cocktails, as my pal Jimmy and I questioned the roots of the current Meatball craze. Then talk turned to my Meatball prowess and a dinner plan was born. Others were invited and soon I was whipping up Meatballs according to Sal Vetri's instructions (how could the father of Chef Marc Vetri be wrong?).

As pictured above, I blanketed the beauties with homemade Tomato Sauce and placed them on a bed of soft Mascarpone Polenta. Slivers of fragrant fresh basil were the finishing touch.

Mmmmmm....

Now I must return to making Matzoh Balls. Glad I could take this break to be an equal opportunity ball backer.