Restaurant Review
22 Jan 2007

Sandy's Restaurant – Philadelphia

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January 18, 2007
Cuisine: American (traditional), Diner

231 S 24th St
Philadelphia, PA 19103

Phone: 215- 732-8335
Website: none

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Entree I: Egg Platter – Three eggs over easy, home fries, bacon

Entree II: Mushroom soup

Entree III: Philly cheesesteak with onions and provolone cheese

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My friend Wes’ love for Sandy’s is something I will probably never understand, but that doesn’t mean I can’t join him for a meal when his Sandy’s craving strikes. The Astronomer and I met up with Wes for lunch at Sandy’s the other day for great conversation and as expected, poor food (at least on my end).

Wes ordered his usual, plus one egg and minus toast. The folks at Sandy’s know Wes so well they start making his food before he even orders! I had the mushroom soup, and the Astronomer ordered a cheesesteak.

Wes enjoyed his egg platter very much. He always orders the same dish because it doesn’t upset his stomach, and it’s a classic breakfast, and he is “a classical kind of guy.”

The Astronomer thought his cheesesteak was decent and on par with the ones served at the Swarthmore College dining hall.

My mushroom soup on the other hand, most likely came from a can. Ick. I was expecting a mushroom barley soup like the one I enjoyed at Veselka in New York City. What I received was a bowl of warmed-up canned cream of mushroom soup. Sadness.

Sandy's Lunch on Urbanspoon

Recipe
21 Jan 2007

Classic Rice Krispy Treats

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  • 2 tablespoons butter
  • 10 ounces of marshmallows (1 bag)
  • 6 cups of crisp rice cereal

Melt butter in large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat. Add cereal and stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into greased 13″ x 9″ pan. Cut into squares when cool. Makes 24, 2″x 2″ squares.

Recipe
21 Jan 2007

Lemony Haricot Verts

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  • 1 teaspoon salt
  • 1 pound haricot verts or green beans
  • 1 lemon
  • 1 1/2 tablespoons olive oil or butter
  • Salt and pepper

In a covered saucepan, bring 3 or 4 inches of water and the salt to a boil. Rinse the green beans and trim the stem ends. When the water boils, add the green beans and cook until tender, 5-7 minutes.

While the beans are cooking, grate the lemon peel and juice the lemon and set aside. (You’ll need 1 1/2 tablespoons of lemon juice and about 1 1/2 teaspoons of lemon zest.)

When the beans are tender, drain them and return them to the pan. Add the olive oil or butter and the lemon juice and toss to coat. Add salt and pepper to taste. Serve sprinkled with the lemon zest.

Recipe by Moosewood Restaurant Simple Suppers.

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Substitutions: Used frozen Haricot Verts from Trader Joes and skipped the boiling and trimming part of recipe. Used the zest of two lemons and more juice than the recipe called for.