HAPPY HALLOWEEN!
Halloween Fun Fact: Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death. Learn more here.
The Encore on 7th
The sights, the sounds, the culture, the tradition; The Encore on 7th indulges, explores and exemplifies everything downtown Pittsburgh has to offer. By virtue of its exceptional location, The Encore on 7th is another superior addition to the already magnificent Pittsburgh Skyline.
The Encore on 7th
Located in the heart of the renowned Cultural District, The Encore on 7th is just steps away from Broadway-style theater, the Pittsburgh Symphony, fine dining and shopping with views directly up and down the Allegheny River and the North Shore with PNC Park and Heinz Field.
The Encore on 7th
If style and quality are what you desire, The Encore on 7th is the only place to call home.
Thursday, October 30, 2014
Tuesday, October 21, 2014
Reilly's Harvest Festival
Posted by The Encore on 7th on 11:50 AM
Every Saturday and Sunday in October from 10am until 4pm, Reilly’s Summer Seat Farm in the North Hills holds it’s annual Harvest Festival for just $6.50 per person.
Take a hay ride to the Pumpkin Patch to pick your own pumpkin. After that, you can head to the New Boo Barn with added excitement, the Cornstalk maze, Marshmallow roast, Balloon Typhoon, Pedal Go Carts, and much, much more. Visit the website for specifics.
Wagons depart every 15-20 minutes between the hours of 10am – 4pm. Children under 1 are free, and pumpkins from the patch are extra.
Reilly’s Summer Seat Farm
1120 Roosevelt Rd
Pittsburgh, PA , 15237
412-364-8270 or 412-364-8662
Wednesday, October 15, 2014
What Items Should You Stockpile?
Posted by The Encore on 7th on 9:51 AM
Closet space is premium in any apartment. However, there are certain items you should not be afraid to stock pile in your closet. These items never go back, and they always come in handy during emergencies. Keep reading to learn about these items, and you can learn more at Apartment Therapy.
1. Emergency supplies — Keeping a stock of water, flashlight batteries, first aid supplies and some cash will give you peace of mind that you'll be ready to handle any tough situation that may arise. That's more than worth the chunk of closet space they spend.
2. Toilet paper — Yep, those mega packs do take up a lot of closet real estate but think about the alternative. Can you say "drip dry?" Worth it.
3. Your paint color — The day will come when you'll have to touch up or color match your paint job, so keeping an extra quart of your chosen color will save you tons of hassle later on.
4. Extra sheets — When you're drop-dead tired, have a last minute couch surfer or have a pet or kid accident on your hands, the last thing you want to do is a load of laundry. You'll never be mad at yourself for investing in a few extra sets of sheets.
5. A generic gift — With the holidays approaching, buying, wrapping and storing a one-size-fits-all gift will ensure that you avoid the oh, so awkward instance of a neighbor or acquaintance dropping by with a holiday gift for you when you have nothing to offer in return.
Wednesday, October 8, 2014
Saffron Pulao Rice
Posted by The Encore on 7th on 9:59 AM
Normal white and fried rice can get boring as side dishes. However, there is an indian dish that is perfect for that special occasion. Saffron Pulao is an specialty that includes one of the most expensive spices in the world Safron. Keep reading to learn more about the dish and how to make it! You can learn more at The Kitchn.
Saffron pulao is an elegant accompaniment to your favorite Indian dishes and is traditionally served as part of Indian festival meals. Saffron, being one of the most expensive spices in the world, adds to the mystery and fragrance of this dish. It is definitely a keeper when you want to make an everyday dinner special.
I like to serve this when I have guests coming over and I want something more special than plain steamed rice. I also add lightly toasted cashews and raisins to my pulao, and they add a delicious sweet and nutty element to the pulao.
Pulaos — or pilafs, as they are often also called — can be made with several different ingredients, like seasonal vegetables and meats, and are very regional. The difference between pulao and biriyani is that biriyani is a layered rice dish, while a pulao tends to be cooked all together. Pulaos are also traditional all over the Middle East, and not just the sub-continent.
This saffron pulao can also be turned into biriyani rice by layering it with slow cooked meats, seafood or vegetables.
Saffron Rice Pulao
Makes 4 to 5 cups
1 1/2 tablespoons ghee (clarified butter) or neutral oil
5 whole green cardamom pods, lightly smashed but left whole
5 whole cloves
2-inch piece whole cassia bark, broken (or 1 cinnamon stick, left whole)
2 whole bay leaves
1 whole star anise
2 cups basmati rice (do not soak)
1/2 to 1 teaspoon salt, to taste
3 cups boiling water
Generous pinch of saffron threads, soaked in a little warm water
Small handful toasted cashew nuts and raisins, to garnish
Warm the ghee in a heavy pot with a well fitting lid over medium heat. Add the cardamom, cloves, cassia bark or cinnamon, bay leaves and star anise and sauté for one minute, until the spices are fragrant. Add the rice and salt, and cook gently for an additional 2 minutes, until the rice is coated with the spices and is aromatic.
Pour in the boiling water and the saffron. Let the water come to a boil, then turn the heat down to just above the lowest setting. Cover the pot tightly with aluminum foil, crimping it at the edges so it forms a tight seal, and place a lid on top. Use oven mitts to do this if the pot rim is hot.
Cook, undisturbed, for 15 minutes. After 15 minutes, move the pot off the heat and let it sit for an additional 5 minutes.
Uncover the rice, and fluff it up with a fork. Stir in the cashews and raisins, if using and serve.
Recipe Notes
Saffron pulao is an elegant accompaniment to your favorite Indian dishes and is traditionally served as part of Indian festival meals. Saffron, being one of the most expensive spices in the world, adds to the mystery and fragrance of this dish. It is definitely a keeper when you want to make an everyday dinner special.
I like to serve this when I have guests coming over and I want something more special than plain steamed rice. I also add lightly toasted cashews and raisins to my pulao, and they add a delicious sweet and nutty element to the pulao.
Pulaos — or pilafs, as they are often also called — can be made with several different ingredients, like seasonal vegetables and meats, and are very regional. The difference between pulao and biriyani is that biriyani is a layered rice dish, while a pulao tends to be cooked all together. Pulaos are also traditional all over the Middle East, and not just the sub-continent.
This saffron pulao can also be turned into biriyani rice by layering it with slow cooked meats, seafood or vegetables.
Saffron Rice Pulao
Makes 4 to 5 cups
1 1/2 tablespoons ghee (clarified butter) or neutral oil
5 whole green cardamom pods, lightly smashed but left whole
5 whole cloves
2-inch piece whole cassia bark, broken (or 1 cinnamon stick, left whole)
2 whole bay leaves
1 whole star anise
2 cups basmati rice (do not soak)
1/2 to 1 teaspoon salt, to taste
3 cups boiling water
Generous pinch of saffron threads, soaked in a little warm water
Small handful toasted cashew nuts and raisins, to garnish
Warm the ghee in a heavy pot with a well fitting lid over medium heat. Add the cardamom, cloves, cassia bark or cinnamon, bay leaves and star anise and sauté for one minute, until the spices are fragrant. Add the rice and salt, and cook gently for an additional 2 minutes, until the rice is coated with the spices and is aromatic.
Pour in the boiling water and the saffron. Let the water come to a boil, then turn the heat down to just above the lowest setting. Cover the pot tightly with aluminum foil, crimping it at the edges so it forms a tight seal, and place a lid on top. Use oven mitts to do this if the pot rim is hot.
Cook, undisturbed, for 15 minutes. After 15 minutes, move the pot off the heat and let it sit for an additional 5 minutes.
Uncover the rice, and fluff it up with a fork. Stir in the cashews and raisins, if using and serve.
Recipe Notes
You can make various kinds of pulao rice dishes using this method for saffron rice. Vegetables would go in just after the spices, and get cooked for a couple of minutes before adding rice. Add a teaspoon of garam masala to the vegetables, and let the spice mix cook out for an extra burst of flavor.
You can also make a sweet version of this pulao (a traditional Mangalorean/ Goan version), which goes brilliantly with spicy food. Instead of adding the salt, add 1 1/2 tablespoons sugar plus a pinch of salt to the rice. Leave out the saffron, and stir in sweet, caramelized onions, toasted cashews and lightly fried raisins at the end. Use ghee for the best flavor.