Get on board for a terrific dining experience. The restaurants in this chapter have one thing in common—trains. Most have been fashioned from old stations, but there are a couple of railroad cars, too. The abundant memorabilia transports guests back to a golden age. You don’t want to miss these choo-choos!
325 MCKINLEY AVENUE
LATROBE, PA 15650
724-539-0500
One of only eleven restaurants in the nation to be nominated for the Culinary Institute of America’s prestigious Augie Award in 1996, DiSalvo’s is definitely unique. Guests enter the restaurant by traversing a tunnel formerly used for the arrival and departure of rail passengers. At the end of the tunnel, the old train yard has been transformed into an vast atrium with cobblestone floors, lush greenery, and an elaborate marble fountain. A full-size railroad dining car is dwarfed by the room’s proportions.
Each nook and cranny of the former train station, now a nationally registered historic landmark, has its own personality and collection of memorabilia. The main dining room was originally the concourse. A lush green Victorian floral carpet covers the floor. At the peak of the high, mahogany ceiling is a stained-glass window bearing the Pennsylvania Railroad insignia; that insignia is duplicated in the leaded-glass windows of the nearby taproom. The taproom was formerly used for ticketing and luggage, while the Latrobe Room served as the railway express office.
A special feature of DiSalvo’s is its Prima Classe, or what it terms “a restaurant within the restaurant.” Guests are seated in the atrium’s dining car, which has been fully restored to opulence, boasting hand-carved Italian wood, linen tablecloths, silver, crystal, and beautiful sconces. The menu here, offered on Friday and Saturday, is delivered verbally. Only fresh products available from market that day are served. Attentive service is provided by executive chef Gaetano DiSalvo and host Joseph DiSalvo.
While the menu is predominantly Italian, other favorites are also available. In addition, guests are invited to make special requests. If the kitchen has the ingredients, the staff will make the dish. That option was tempting, but we found the Fettuccine with Mushrooms, Bacon, and Sweet Peas even more so. The pasta was prepared perfectly al dente, and the accompanying Garlic Bread was just the right balance between crisp and moist.
During our meal, an Amtrak train rumbled overhead, bringing to life the restaurant’s past. This past can be traced back to 1851 and credited to Oliver Barnes. It was in that year that Barnes, a civil engineer for the Pennsylvania Railroad, bought a 140-acre farm with the intention of developing a new town. He donated 3 acres of his purchase to the railroad for a right of way, then began laying out the streets of Latrobe on either side.
By the turn of the century, Barnes’s town was becoming a hub for industrial transportation. A train station was needed to help manage the load. This structure was completed in 1903. For almost seventy years, it served Latrobe’s bustling populace, only to be closed, abandoned, and scheduled for demolition. Now, as DiSalvo’s, it serves the town once more.
ZABAGLIONE CON LO SPUMANTE
4 egg yolks
¼ cup sugar
½ cup sparkling wine, divided
1 pound mixed fresh or frozen berries (raspberries, blueberries, strawberries)
4 sprigs mint
In the top half of a double boiler, whisk egg yolks and sugar to a creamy consistency. Heat water in bottom of double boiler. Place top half over the water, making sure it doesn’t touch the water. Beat mixture with a whisk about 5 minutes until it starts to thicken; be careful not to beat too long, or you will cook the eggs. Remove from heat and stir in ¼ cup of the wine, whisking until well incorporated. Return mixture to double boiler and whisk 3 to 5 minutes until thickened. Remove from heat and set aside. Divide berries among 4 wineglasses or dessert bowls and spoon 1 tablespoon of remaining wine over each. Top with the custard and decorate with a mint sprig. Dessert can be eaten warm or chilled. Serves 4.
Note: Guests call ahead to make sure chef Gaetano DiSalvo has this ready for them!
HOMEMADE BISCOTTI
6 eggs
1¼ cups sugar
1 orange rind, grated
1 teaspoon vanilla extract
1¼ cups vegetable oil
2 cups flour
2 tablespoons baking powder
2 pounds toasted hazelnuts or cashews, chopped coarse
cooking spray
Break eggs into a small mixing bowl. Add sugar, orange rind, and vanilla. Beat on medium speed for 10 to 12 minutes. Slowly add vegetable oil. In a separate bowl, combine flour and baking powder. Slowly add flour mixture to egg mixture. Beat on low for 2 minutes. Fold mixture by hand until smooth; there should be no lumps. Gently fold in nuts with a rubber spatula. Spray 6 loaf pans with cooking spray. Divide the dough evenly into pans, using approximately 1 inch of batter in each. Bake at 350 degrees for about 15 minutes. Let stand in pans for 5 minutes. Remove from pans and place on cooling rack for 5 minutes. Using a sharp knife, slice each loaf into 1-inch slices; you should have 10 to 12 slices per loaf. Arrange slices on a cookie sheet and place in oven for 5 to 6 minutes until lightly toasted. Yields 5 to 6 dozen cookies.
LACKAWANNA STATION
700 LACKAWANNA AVENUE
SCRANTON, PA 18503
570-342-8300
The history of Scranton is strongly tied to the emergence of the iron, coal, and railroad industries, as George and Seldon Scranton utilized the iron-ore deposits discovered throughout the Lackawanna Valley. The 1840s saw the construction of the city’s first iron mills, which inspired the addition of several railroad lines to support them. This service allowed Scranton to capitalize on the fact that it possessed one of the world’s largest stores of anthracite coal.
As Scranton flourished, entrepreneurs flocked to the city. In 1899, the president of the Delaware, Lackawanna, and Western designated that railroad headquarters and a new passenger station be built in Scranton. When completed in 1908, Scranton’s Lackawanna Station was heralded as one of the most beautiful stations in the country. A five-story structure in the French Renaissance style, it summed up Scranton as a city in one architectural fete. As the iron, coal, and railroad industries declined, Lackawanna Station was closed, and the hustle and bustle were silenced.
Under the supervision of the Pennsylvania Historical Museum Commission, an extensive renovation of Lackawanna Station was completed in 1983. The original brass was polished and the limestone, marble, and tile were all restored to their original tones. Terrazzo floors and faience panels depicting scenes from the old rail route testify to the workmanship from days gone by. Once again, visitors can enjoy the story-and-a-half waiting room with its barrel-vaulted ceiling of leaded glass. The building is now Scranton’s Radisson Hotel, and the Grand Lobby is now Carmen’s, a Four Diamond restaurant.
Seated in the plum-upholstered Victorian parlor chairs, we immediately began to crane our necks to take in the opulence. The original station clock was there, still keeping time, while the fountain gurgled quietly and classical music played softly in the background. Everything on the breakfast menu was appealing. With a little encouragement from John Birtel, the manager of Carmen’s, we sampled several of the dishes. The Delaware and Hudson Omelet was full of chunky extras such as ham, sausage, red onions, peppers, and mushrooms. The Wyoming Valley French Toast was wonderfully crunchy and absolutely perfect without syrup. Likewise, the Cinnamon and Apple Crepes were delicious without any additional topping.
The lunch menu offered choices every bit as appealing, like Shrimp Lucian, which consists of shrimp stuffed with crab and served in Tomato-Lime Beurre Blanc. For dinner, how about Teriyaki-Marinated Ahi Tuna, served with Mango Purée and coconut milk? Or Tomato Basil Risotto, served with crab, shrimp, asparagus, and mascarpone cheese?
For those looking for a sandwich menu, the old station also offers Trax Bar & Grille, where meals are served under the very canopy where trains once entered to load and unload. Whether you choose the nostalgia of Trax or the more formal Carmen’s, a trip to Lackawanna Station is sure to sate both your interest in history and your appetite.
VEAL CHOPS WITH BLUE CHEESE SAUCE
Veal chops
½ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon salt
4 10-ounce veal chops, trimmed
oil
Combine cayenne, thyme, garlic powder, white pepper, black pepper, and salt in a small bowl. Brush both sides of chops with oil. Sprinkle spice mixture over both sides. Grill over medium-high heat to desired doneness, about 4 minutes per side for medium-rare. Arrange 1 veal chop on each of 4 plates. Spoon Blue Cheese Sauce over top and serve. Serves 4.
Blue Cheese Sauce
¾ cup dry white wine
¼ cup shallots, minced
1 cup whipping cream
¾ cup blue cheese, crumbled
salt and pepper to taste
Boil wine and shallots in a medium saucepan about 6 minutes until reduced by ½. Strain mixture and return wine to pan. Add whipping cream and boil about 10 minutes until sauce is reduced to ¾ cup. Whisk in blue cheese. Boil about 3 minutes until thickened to a sauce consistency. Season with salt and pepper. Cover and refrigerate. Rewarm over low heat before serving. Yields approximately 1 cup.
Note: This sauce can be prepared 4 hours ahead.
WYOMING VALLEY FRENCH TOAST
4 ounces cream cheese
4 slices Texas toast or thick slices French bread
¼ cup strawberry jam 2 eggs
1 tablespoon sugar
½ cup almonds, toasted and sliced
Spread half of cream cheese on 2 pieces of Texas toast. On the other 2 pieces, spread remaining cream cheese, then top with strawberry jam. Put slices together to make 2 sandwiches. Whisk eggs and sugar together in a shallow dish. Dip each sandwich into egg batter, then into toasted almonds. Place on a griddle or in a skillet over medium heat. Cook 2 to 3 minutes on each side until browned. Serves 2.
BOWERS ROAD AND OLD BOWERS ROAD
BOWERS, PA 19511
610-682-2900
Located midway between Reading and Allentown, this hotel came into being when Jonas Bower donated land in back of his farmhouse to the Reading Railroad Company for the line running from New York City to Harrisburg via Reading. The land was originally part of a 147-acre plantation purchased by Jonas’s father, Michael Bauer, who arrived from Germany in 1766.
As the rail company was constructing a station for this East Penn Branch of its railroad, Jonas Bower built a simple, square log cabin to provide lodging, food, and beverages to the rail passengers. Shortly afterward, the stone-and-brick structure known today as the Bowers Hotel began to emerge.
In the tavern area, the original hand-carved backbar has been preserved, as has an original gas lamp, which is still lit every business day. Adorning a wall of the barroom is a picture of Calista “Sis” Mathias, who for fifty-four years ran the tavern for a drinking crowd of factory workers from the Fleetwood and Topton areas. Black-and-white photos from those days are displayed for current visitors to enjoy.
The remainder of the restaurant consists of three lovely dining rooms. The original high ceilings and Federal-style woodwork are still there, thanks to the renovation efforts of current owners Jeffrey Milkins and Steven Parker. Milkins’s eighteenth-, nineteenth-, and twentieth-century oil paintings are lovely accents to the decor. The Green Room, the smallest of the three dining rooms, is decorated in a quiet hunter green. Mr. Milkins is particularly fond of the Red Room, a cheery room with red-and-white Victorian-inspired wallpaper. The Blue Room has lovely blue-and-white woodwork, with Federal-style striped wallpaper above. Brass chandeliers provide elegant lighting, while white lace curtains at the windows allow additional soft light. The six-panel shutter-style room dividers are original and quite unique. During the renovation, the owners considered removing them. However, after seeing similar room shutters during a visit to The Hermitage—Andrew Jackson’s former home in Nashville, Tennessee—they decided to keep the dividers, which are now a favorite topic of conversation.
It was in the soothing Blue Room that we chatted about the hotel and its renovation over a delicious lunch. Mr. Milkins recommended the Baked Spinach Balls, served with Honey-Mustard Sauce. It was a delicious combination. Debbie also tried the soup du jour, a Spicy Thai Beef, which was tastefully garnished with chopped peanuts. It was a good choice on a blustery fall day. The lunch-sized Stir-Fry portions were incredibly large. We also tried the Chicken Caesar Sandwich, which consisted of two thin chicken breasts in a Caesar Dressing, topped with lettuce and tomato, all served on toasted Garlic Bread. It was most unusual and very flavorful.
Special events are popular at the Bowers Hotel. Once a year, the restaurant participates in the Chili Festival, held at the park just down the street. Vendors come from across Pennsylvania, as well as from other states. Festival-goers can sample a wide variety of chili peppers, take a wagon ride to the nearby pepper farm, and, most importantly, sample the three chili recipes of chef Tamara of the Bowers Hotel—tomato-based Chili, White Chili, and Seafood Chili. You can even have chili for dessert, but you have to get there early. Each year, the supply of Chocolate-Chili Ice Cream disappears before the guests do!
TRIO OF ROASTED POTATOES
2 large sweet potatoes, peeled and diced
4 large Yukon Gold potatoes, peeled and diced
8 small, new red potatoes, quartered
¼ cup olive oil
1 tablespoon fresh garlic, chopped
2 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
1 teaspoon salt
½ teaspoon pepper
cooking spray
Preheat oven to 400 degrees. Mix diced and quartered potatoes with olive oil and spices; make sure potatoes are well coated. Spread out potatoes on a baking sheet sprayed with cooking oil. Make sure pan is big enough for potatoes; in order for potatoes to roast properly, they shouldn’t be crowded. Bake in oven for about 15 minutes until soft. Serves 6.
PORKCHOPS WITH APPLE STUFFING
1 medium onion, diced
4 stalks celery, diced
4 tablespoons olive oil, divided
2 tablespoons butter
8 Granny Smith apples, peeled and diced
½ teaspoon sage
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon white pepper
¼ cup brown sugar
2 cups bread, diced
8 ¼-inch-thick center-cut porkchops
½ cup flour
Preheat oven to 350 degrees. Sauté onions and celery in 2 tablespoons of the olive oil and the butter until onions are transparent. Add apples and sauté for 5 minutes. Add spices and brown sugar. Cover and reduce heat to low. Cook 10 to 15 minutes until apples are soft. Add bread cubes and stir. Dip porkchops in flour. Brown chops on both sides in the remaining 2 tablespoons of olive oil, using more if needed. Lay 4 porkchops in a baking dish and top with apple stuffing. Place remaining 4 chops on top of stuffing and bake for 25 to 35 minutes. Serves 4.
1 STATION SQUARE
PITTSBURGH, PA 15219
412-261-1717
On the banks of the Monongahela River just across from downtown Pittsburgh sits the old Pittsburgh & Lake Erie Railroad terminal, now known as the Grand Concourse. It was built in 1901, during the golden age of railroads, when the wealthy traveled in opulent style. The terminal had been vacant for nearly a decade when it was rescued by Chuck Muer, a visionary who has made a career out of salvaging such buildings.
One of the biggest challenges came in undoing a World War II renovation. As part of a blackout during that time, the vaulted, stained-glass ceiling was painted. It took gallons and gallons of oven cleaner to restore this marvelous part of the architecture to its original state. First-time visitors frequently crane their necks trying to appreciate the magnitude and beauty of the workmanship.
As a matter of fact, the entire concourse, now the main dining room, is breathtaking in its lavish excess. Extraordinary floral arrangements, lovely table appointments, and luxurious seating create a truly posh experience. Adjacent to the concourse is the Oyster Bar, once the baggage-claim room and now a great place to grab a drink or wait for a coveted table during the very popular Sunday brunch. Our favorite thing to do is partake of the Cinnamon-Sugar Donuts, made while you watch by an old-fashioned donut machine. Next door is the Gandy Dancer, originally the ticket office. It’s a casual alternative to the more upscale main dining room. The name gandy dancer is derived from the Gandy Company, which made railroad equipment. Through the years, anyone who worked with this equipment became known as a gandy dancer. If it’s a great view you covet, the River Room should be your choice. Once the loading dock, it’s now glassed in and boasts a terrific view of the river, Pittsburgh’s skyline, and the Smithfield Street Bridge, more than a century old.
Nary a detail has been overlooked at the Grand Concourse. Menus are posted where old train bulletins once were. The seating from days of old has been replicated, in keeping with the ambiance. Attention to detail is obvious on the menu as well. For lunch, appetizer choices such as Crepes Aubergine, Escargots in Puff Pastry, and Baked Brie Almondine can be augmented with a soup or side salad. There are also plenty of sandwich, fish, pasta, main salad, and entrée choices. Many of the lunch items are featured on the dinner menu as well, with other delicious choices added. Seafood, a house specialty, can be prepared according to your preference. The Mussels à la Muer are wonderful, and the Lobster Ravioli, served in Basil Cream Sauce, are divine. Always, always, always save room for dessert. Debbie would be hard pressed to pick a favorite. Karen, on the other hand, gives her vote unwaveringly to the Bananas Foster.
1 pound smoked bluefish
8-ounce package cream cheese, room temperature
4 tablespoons margarine, room temperature
¼ cup heavy cream
1 tablespoon horseradish
teaspoon Tabasco sauce
chopped parsley for garnish
Prepare bluefish by skinning it and removing bones. Place cleaned bluefish in the bowl of an electric mixer. Mix until fish is reduced to small flakes. Add cream cheese, margarine, cream, horseradish, and Tabasco. Continue mixing until smooth. Transfer pâté to a storage container with a lid and refrigerate until ready to use. To serve, place pâté in a serving bowl and smooth its top surface with a hot knife. Garnish with chopped parsley. Serve with assorted crackers. Yields 3 cups.
TUNA AU POIVRE
4 tablespoons butter, divided
2 tablespoons shallots, diced fine
½ cup brandy
1 teaspoon Worcestershire sauce
1 tablespoon plus 1 teaspoon Dijon mustard
1 cup heavy cream
½ teaspoon salt
teaspoon white pepper
1½ pounds yellowfin tuna, cut into 8 medallions, each ¾ inch thick
4 tablespoons olive oil
3 tablespoons ground black pepper
1 teaspoon salt
Melt 2 tablespoons of the butter in a small stainless-steel saucepan and sauté shallots on medium heat for 1 minute. Add brandy. Briefly let brandy warm, then carefully ignite it with a long kitchen match. After alcohol has flamed away, add Worcestershire and Dijon and simmer for 1½ minutes. Add cream and let sauce cook until it is reduced by 
. Using a whisk, whip in remaining butter. Add salt and white pepper. Keep sauce warm until ready to serve. Brush tuna medallions with olive oil, cover top and bottom surface with black pepper, and season with salt. Serves 4.
WEST FRONT AND SOUTH PERRY STREETS
MARIETTA, PA 17547
717-426-4141
The town of Marietta was created from the vision of David Cook and James Anderson. In 1803 and 1804, the two men began developing towns side by side on the banks of the Susquehanna River. Eight years later, they decided to join forces. They named the combined community Marietta, after their wives, Mary and Henrietta. The town soon became vital to the lumber industry and for transportation along one of Pennsylvania’s main rivers. In addition, the Pennsylvania Main Line Canal, which ran from Philadelphia to Pittsburgh, passed right through town.
Accommodations were soon needed for those traveling the river and canal. Construction on an inn and tavern located on the edge of the canal began in 1820 and was completed in 1823. The hotel became a mecca for hardworking, rough-living river men. Its walls “reverberated with inebriate good cheer, and an occasional brawl,” according to one account.
The Portage Railroad, later known as the Pennsylvania Standard, eventually replaced the canal. The waiting room and ticket office for rail passengers were located in the old inn and tavern until Marietta Station was constructed across the street in 1860. More than thirty years later, the Railroad House, as the inn had become known, came under the ownership of Colonel Thomas Scott, who had been assistant secretary of war under Abraham Lincoln.
The Railroad House continued to prosper until the 1930s, when the accumulated neglect of the Depression and the effects of a flood in 1936 caused extensive deterioration. It sat vacant until it was sold at auction by the federal government in the late 1950s. Restoration began during the next decade and continued into the 1970s. Today, under the ownership of Richard and Donna Chambers, the Victorian home serves as a bed-and-breakfast, tavern, and restaurant.
Three dining rooms fill much of the first level, which has original plank flooring throughout. Guests seated to the right of the hallway enjoy a Victorian atmosphere. Across the hall, the surroundings are slightly more casual. Tucked away in the inn’s original kitchen is another cozy dining room, where the focal point is the enormous fireplace.
No longer as rowdy as it once was, the Railroad House has a more refined menu as well. The restaurant has been featured in Bon Appétit magazine, among other publications. Richard prepares classic American cuisine with continental overtones. Dinner entrées range from Chicken Moutarde to Seafood Mélange to Straw and Hay, a delicious dish made from shrimp, scallops, and lobster, served over Spinach and Egg Fettuccine and topped with Mornay Sauce.
We chose to experience breakfast, and what an experience it was! The Fruit Cups and Muffins that started us off were just teasers for the fabulous entrée to come. Accompanied by Sausage Links and Home-Fried Potatoes, the Pandora French Toast was exquisite, topped with lightly cooked apples in creamy Cinnamon Sauce. It is rare that either of us feels that we’ve tasted something really unusual at the breakfast table, but we can assure you that we enjoyed every bite of this creative dish.
PUMPKIN PECAN CHEESECAKE
Cheesecake
1½ cups graham cracker crumbs
1 cup sugar, divided
6 tablespoons butter, melted
3 8-ounce packages cream cheese, room temperature
¾ cup brown sugar, packed firm
5 large eggs
16-ounce can pumpkin
½ cup whipping cream
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
topping (see next column)
Blend graham cracker crumbs, ¼ cup of the sugar, and butter in a medium bowl. Press mixture in bottom and up sides of a 9-by-2½-inch springform pan. Chill. Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese in a large bowl until smooth. Mix in remaining ¾ cup of sugar and brown sugar. Add eggs 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg, and cloves. Pour into crust. Bake about 1½ hours until center no longer moves when pan is shaken. After cheesecake sets, sprinkle topping over top and bake an additional 15 minutes. Transfer to wire rack to cool. Cover and refrigerate overnight. Can be prepared 2 days ahead. Yields 1 cheesecake.
Topping
¾ cup brown sugar, packed firm
6 tablespoons chilled butter
1½ cups pecans, chopped
Place brown sugar in a small bowl. Cut in butter until mixture resembles coarse meal. Stir in pecans.
SHRIMP CHAMPAGNE BISQUE
1 cup celery, diced fine
1 cup carrots, diced fine
½ cup chicken consommé or chicken stock
1 tablespoon Old Bay seasoning
¼ cup champagne
1 to 2 cups uncooked shrimp, ground
8 cups heavy cream
In a stock pot, cook celery, carrots, consommé, and Old Bay until vegetables are tender. Add champagne and stir. Add ground shrimp and stir with a whisk until smooth. Add heavy cream and cook until done. Serves 8 to 10.
101 STATION DRIVE
TARENTUM, PA 15084
724-226-3301
Trains don’t stop here anymore, but Tarentum Station is still a busy place full of hustle and bustle. Owner John Azzara shouts a cheery hello from behind the bar, stops at tables to greet guests, and answers the train-shaped phone as it chugs, puffs, and toots within earshot of everyone. We ate here twice during the writing of the book, both at lunchtime. On each occasion, the restaurant was full and people were waiting. Tarentum Station certainly is a popular spot with the locals.
Once upon a time, the Pennsylvania Canal ran through town on its way from Philadelphia to Pittsburgh. During the late 1800s, the railroad replaced the canal. The old train station, located a couple of blocks down the street from where Tarentum Station now stands, burned to the ground in the early 1900s. Tarentum Station was built as a replacement in 1913, becoming the town’s third building for this purpose. The structure was ready for use in 1914 for passengers traveling on the Pennsylvania Railroad via the Apollo train.
The tracks still run just outside the stained-glass front door. The period benches available for the overflow crowd are frequently full. The cream and colonial blue interior and the ceiling fans whirring overhead are in keeping with the history of this relic. Train-related bric-a-brac is in almost every nook and cranny and above some of the doors. Switching lanterns hang in each window. Timetables, train pictures, and period photographs adorn the walls. Tin lunch buckets, lanterns, and other assorted items sit on the stairway ledge leading up to the additional dining rooms.
The menu is Italian-American and the portion sizes ample. The Meatball Soup is hot and delicious, especially on a cold, rainy day. The Garlic Bread is wonderful, amply buttered, with Romano cheese sprinkled over the slices. The sandwiches are huge and delicious. They appear on the menu in a section labeled “Club Car Sandwiches,” while the salads are categorized as “Dining Car Salads.” Each of the burger choices is named for a railroad company, such as the Conrail and the Atchison, Topeka, and the Santa Fe. The dinner menu boasts the same type of creativity. The “Through the Farmland” section highlights chicken, veal, and pork selections. “Building up Steam” houses the appetizer choices, while “A Whistle Stop in Italy” rounds out the menu with Tarentum Station’s pasta selections.
Remember to go early and hungry for maximum enjoyment of your trip to Tarentum Station.
ITALIAN PORKCHOPS
2 7-ounce porkchops
1 banana pepper, cut into small rings, seeds removed
½ leek or scallion, white part only, sliced fine
6 mushrooms, sliced
1 clove garlic, minced
2 plum tomatoes, diced
3 tablespoons cooking oil
½ cup beef or veal stock
½ cup white wine
fresh parsley for garnish
Score porkchops on a hot grill for about 2 minutes per side. Sauté banana pepper, leek, mushrooms, garlic, and tomatoes in oil until tender. Pour off oil. Add stock and wine. Place porkchops in a baking dish and pour mixture from skillet over top. Bake in a 325-degree oven for 15 to 20 minutes. To serve, place a porkchop on each of 2 plates, pour stock and vegetables over top, then sprinkle with parsley. Serves 2.
BEANS AND GREENS
2 bunches escarole
4 cloves garlic, minced
1 cup olive oil
15-ounce can canellini beans
1 stick butter
½ cup chicken stock
salt and pepper to taste
pinch of red pepper flakes
½ cup freshly grated Romano cheese
Clean escarole and cut into small pieces. Boil in salted water until tender. Drain well. Sauté garlic in oil until browned. Add escarole and bring to a simmer. Add beans and butter and bring back to a simmer. Add chicken stock and continue to simmer a few more minutes. Season with salt and pepper and red pepper flakes. Stir in Romano. Heat through and serve. Serves 4.
