California Dates and Pennsylvania Goat Cheese

California Dates and
Pennsylvania Goat Cheese
Wrapped in Smoked Bacon, with Piquillo Peppers
and Organic Whole Grain Mustard Vinaigrette
Recipe provided by Square 1682
Serves 8
Ingredients:
Chipotle Mayonnaise:
1/2 red bell pepper, roasted, peeled
and seeded
1 piquillo pepper (small, red Spanish
peppers), from a can
1/2 cup plain mayonnaise
1/2 tablespoon sriracha sauce (spicy
Asian sauce), optional
1 1/2 tablespoons lime juice
1/2 teaspoon chipotle pepper sauce,
from a can
1/2 chipotle pepper, seeds removed
1/2 tablespoon sugar
Salt and pepper, to taste
Whole Grain Mustard Vinaigrette:
1 cup olive oil
1/3 cup sherry vinegar
1/4 cup local honey
1/3 cup whole grain mustard
Salt and pepper, to taste
Square 1682
Dates:
16 large dates
8 ounces local chevre goat cheese
8 slices of smoked bacon
8 ounces piquillo peppers,
diced 1/4-inch and seasoned
with salt and pepper
1/2 cup olive oil
4 tablespoons chives, finely chopped
1/2 cup chipotle chili mayonnaise
1 cup whole grain mustard
vinaigrette
Cilantro micro greens, for garnish
4 6-inch bamboo skewers
8 4-inch fancy skewers,
for presentation
Preparation:
For the Chipotle Mayonnaise:
Using a hand blender, combine all the ingredients and puree until smooth, at a
low speed. Season with salt and pepper. Transfer to a plastic container and chill.
Chef’s Notes: If you use a high speed, the puree will become very loose. More chipotle pepper
sauce can be used for more heat; a smaller amount can be used for less heat.
For the Whole Grain Mustard Vinaigrette:
In a mixing bowl, combine all the ingredients, and whisk until they are
emulsified. Adjust the seasoning and set aside.
For the Dates:
Soften the cheese and transfer to a pastry bag with a small tip and pipe the
cheese into the dates. Cut each slice of bacon in 3 equal pieces, place the dates
on the cut bacon slices and roll them. Secure them with the 6-inch skewers,
4 on each, and bake in the oven at 350°F for 8 minutes or until the bacon is
cooked and crisp and keep warm. Replace the sticks, place the dates on the
center of the plates, spoon some of the chili mayo on the plate, place some
of the piquillo peppers on the opposite side of the mayo, spoon some of the
vinaigrette on top of the dates and garnish with the cilantro.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Square 1682
121 South 17th Street
Philadelphia, PA 19103
215-563-5008
www.square1682.com
Philly Homegrown Note:
For a great local
chevre, seek out
Shellbark Hollow’s
Sharp Chevre. You can
find it at a number of
local farmers’ markets
or at the Fair Food
Farmstand in Reading
Terminal Market or
Di Bruno Brothers.
Provencal Vegetable
Tart Tatin
Recipe provided by Caribou Café
Serves 4
Ingredients:
4 rounds of puff pastry, 6 inches in diameter
4 plum tomatoes, washed and cut in half
4 artichoke hearts, with the stem cooked (feel free to use jarred artichoke
hearts, with the stem, in oil)
2 large Spanish onions, peeled and quartered
1 large fennel bulb, sliced
2 cloves garlic, peeled and smashed
J.B. Abbott
Caribou Café
1126 Walnut Street
Philadelphia, PA 19107
215-625-9535
www.cariboucafe.com
1 cup olive oil
1 teaspoon thyme, fresh
4 handfuls arugula
1/2 cup marinated black olives
Salt, pepper, dressing, to taste
Preparation:
Blanch the fennel for 4 to 6 minutes in hot water with salt. Preheat the oven to
275°F. In a bowl, add the tomatoes, fennel, artichokes, onions, garlic, thyme, salt
and pepper; toss them with the olive oil and put them in a glass baking dish.
Cover the dish tightly with aluminum foil and bake for 1 1/2 hours. Remove
and separate all ingredients.
In 4 individual ramequins, place the tomatoes on the bottom, then the fennel,
then the artichokes and finally the onions. Cover with a round of puff pastry
and bake it at 425°F for 12 minutes. Flip them over on a plate and serve.
Toss some arugula in your favorite dressing with the olives and serve with the tart.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
Even during the winter
it is possible to source
locally grown greens.
Many local farms have
greenhouses that grow
salad greens yearround. To source
winter greens, head to
one of the year-round
farmers’ markets
like Clark Park or
Rittenhouse Square.
Lobster Bisque
Recipe provided by The Prime Rib
Serves 2
Ingredients:
1/2 pound lobster meat, cut into small chunks
2 tablespoons shallots, minced
2 tablespoons green onions, chopped
3 garlic cloves, crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (Better Than Bouillon)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter
Preparation:
In a sauté pan, heat a little oil over medium-high heat and sauté shallots,
onions, and garlic for 1 minute. Deglaze the pan with the white wine.
Add the Worcestershire sauce, Tabasco sauce, and thyme and sauté for another
minute. Deglaze the pan with the sherry.
Add the paprika, hot water and lobster base and combine well. Stir in tomato
paste and add the bay leaves. Simmer for 10 minutes.
Whisk in heavy cream and butter and bring to a boil. Add the lobster and
simmer until cooked through.
Serve with crusty garlic bread.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Peter Beler
The Prime Rib
1701 Locust Street
Philadelphia, PA 19103
215-772-1701
www.theprimerib.com/pa
Winter Salad
with Colston Bassett and Honey Mustard Dressing
Recipe provided by The Dandelion
Serves 8
Ingredients:
Honey Mustard Dressing:
1 1/2 tablespoons Dijon mustard
1/3 cup whole grain mustard
1/3 cup honey
3/4 cups vegetable oil
1/4 cup olive oil
1 1/2 tablespoons shallots, finely
chopped
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly
milled
Spiced Walnuts:
2 cups walnut halves
1 teaspoon salt
2/3 cup soft light brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/4 cup of soy sauce
1 1/2 teaspoons Tabasco
Salad:
1 head of frisee, picked and washed
1 head of dandelion greens, picked
and washed
2 heads each of red and yellow endive, trimmed and leaves separated
2 ripe red pears, quartered and then
thinly sliced
1/4 pound Colston Bassett cheese,
crumbled
Sourdough bread, crust removed and
then pulled into small pieces
Olive oil, for the bread
Salt and pepper, to taste
Preparation:
For the Honey Mustard Dressing:
Combine all of the ingredients and mix together in a blender to incorporate.
For the Spiced Walnuts:
Mix all of the ingredients together in a bowl and then spread on a tray with a
silicone mat sprayed with non-stick spray (or aluminum foil and parchment
paper sprayed with non-stick spray, if you don’t have a silicone mat). Bake in
the oven at 300°F for about 15 minutes, rotating at least 3 times and turning
over the nuts on the tray with a spatula each time you turn the tray. In the
end, the nuts will be golden in color. When they come out of the oven, spread
them out evenly as they will be very sticky and will stick together if touching,
as the sugar will have caramelized. Leave to cool slightly.
For the Salad:
To make the croutons, toss the bread in olive oil, salt, and pepper and toast in
the oven until golden in color.
Mix all the greens together in a bowl and when plating toss a portion of the
salad leaves with 8 slices of pears or about a quarter pear per serving, 2
tablespoons crumbled blue cheese, 8 to 10 pieces of sourdough croutons, 6
spiced walnut halves broken up and season with salt. Then arrange on the
plate stacking and layering the salad up in the center.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
The Dandelion
The Dandelion
124 South 18th Street
Philadelphia, PA 19103
215-558-2500
www.thedandelionpub.com
Roasted Butternut Squash
Recipe provided by 10 Arts by Eric Ripert
Serves 4
Ingredients:
Brown Butter Vinaigrette:
1/2 pound butter
1 tablespoon cider vinegar
2 tablespoons sage, chiffonade
Salt, to taste
Toasted Pumpkin Seeds:
1 tablespoon pumpkin seeds, lightly toasted
10 Arts
10 Arts by Eric Ripert
The Ritz-Carlton Philadelphia
10 Avenue of the Arts
Philadelphia, PA 19102
215-523-8273
www.10arts.com
1/2 tablespoon butter
Salt, to taste
Butternut Squash:
3 butternut squash, peeled and large dice
1 cup brown butter vinaigrette (see recipe below)
2 tablespoons toasted pumpkin seeds (see recipe below)
1 tablespoon parsley, chiffonade
Preparation:
For the Brown Butter Vinaigrette:
Melt the butter until it’s dark brown, whisk to release solids from the bottom
of the pan, add sage and cool to room temperature. Then, whisk melted butter
into cider vinegar, and add a pinch of salt.
For the Toasted Pumpkin Seeds:
Melt butter in sauté pan over medium heat. Then, add pumpkin seeds and
season with a pinch of salt.
For the Butternut Squash:
Roast the butternut squash at 350°F for 15 to 20 minutes. After the butternut
squash is roasted, add the brown butter vinaigrette and pumpkin seeds, toss in
a mixing bowl, and serve warm.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
To really set this Brown
Butter Vinaigrette
apart, use locally made
Amish Butter, available
at Reading Terminal
Market and at farmers’
markets throughout
the region. To find a
winter farmers’ market
near you, use the Philly
Homegrown Farmers’
Market Finder at
visitphilly.com/food.
Risotto with Radicchio*
Recipe provided by Liberté Urban Chic Lounge @ Sofitel Philadelphia
Serves 4-6
Ingredients:
1 1/2 cups Arborio rice
1 cup onion, finely chopped
4 tablespoons butter, oil, or a mixture of the two
2 1/2 cups radicchio, washed, dried and finely chopped
4 cups chicken broth
1/2 cup dry white wine
3/4 cup freshly grated Parmesan cheese
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh flat leaf parsley, finely chopped
Salt and freshly ground white pepper, to taste
Preparation:
In a saucepan, bring the broth to a simmer and keep hot over very low heat.
Sauté onion in heated oil or butter in a heavy saucepan over medium heat until
translucent. Add the rice, and continue cooking, stirring for 3 minutes until
well coated with the oil or butter.
Add the wine and simmer, stirring constantly, until the liquid is absorbed by
the rice, about 2 minutes. Start adding the stock a cup at a time as per instructions for risotto. When risotto is just about done, add 2 cups of radicchio, the
parsley and thyme. Stir; simmer for 3 minutes.
Taste for seasoning, adding salt and pepper to taste, bearing in mind the Parmesan is a little salty. Turn off the heat. Add half the Parmesan, stir, cover and
let sit for 3 minutes.
Place on a warm serving platter, sprinkling the rest of the radicchio over the
rice. Serve. Pass the rest of the Parmesan at the table.
*Center City Cook’s Note: This dish pairs perfectly with the Roast Chicken with
Dried Fruit and Almonds recipe found in the entrée portion of this cookbook.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Sofitel Hotels
Liberté Urban Chic Lounge
@ Sofitel Philadelphia
120 South 17th Street
Philadelphia, PA 19103
215-569-8300
www.libertelounge.com
Pargo al la Criolla
(Braised Yellowtail Snapper, “Creole” Sauce,
Saffron Rice, Fried Sweet Plantains)
Recipe provided by Alma de Cuba
Serves 4
Ingredients:
Braised Yellowtail Snapper
Saffron Rice:
and Creole Sauce:
1 pound long grain rice
4 8-ounce yellowtail snapper filets
4 cups fish stock
6 slices bacon
1 pinch saffron
2 garlic cloves, minced
2 tablespoons pork fat
2 yellow onions, finely diced
1 yellow onion, finely diced
2 green bell peppers, finely diced
1 cup celery, finely diced
Plantains:
1 tomato, peeled, seeded and diced
1 ripe plantain
1 tablespoon paprika
Oil, for frying
1/2 cup white wine
Salt and pepper, to taste
1 bunch parsley, chopped
Lime wedges, for garnish
Preparation:
For the Braised Yellowtail Snapper and Creole Sauce:
In a saucepan, add the bacon and cook on medium heat until crisp. Remove
the bacon from the pan and set aside. In the rendered fat, add 2 onions, the
peppers and celery along with the garlic. Sweat until the vegetables are tender. Add the paprika, white wine and seeded tomatoes. Cook for 20 minutes
and season with salt and pepper. Set aside.
To prepare the fish, pat dry both sides of the filets and season with salt and
pepper. In a sauté pan, heat some olive oil and sear one side of the fish. Spoon
the sauce into the pan and cover with foil and reduce the heat to a low simmer. Simmer for about 6 to 8 minutes or until the fish is done.
For the Saffron Rice:
In another pot, melt the pork fat and sweat the remaining onion until translucent. Add the saffron and rice and toast the rice in the pan. Add the fish stock
and bring to a boil. Cover the pan tightly and reduce the heat to medium low
and cook for 20 minutes. Fluff with a fork.
For the Plantains:
Add about 1/2 inch of vegetable oil to sauté pan. Heat over medium heat to
about 350°F. Slice the plantain on a bias about 1/2-inch thick and fry on both
sides to a dark golden brown. Remove from the oil and set on paper towel. Cover with foil and keep warm in a low-heated oven.
For the Plating:
Spoon the rice onto the center of a plate; place the fish on top and the plantains around the fish. Garnish with the chopped parsley and cooked bacon. Winter 2012 Edition Find more recipes at CenterCityPhila.org
Alma de Cuba
Alma de Cuba
1623 Walnut Street
Philadelphia, PA 19103
215-988-1799
www.almadecubarestaurant.com
Roast Chicken with Dried
Fruit and Almonds*
Recipe provided by Liberté Urban Chic Lounge @ Sofitel Philadelphia
Serves 4
Ingredients:
4 tablespoons olive oil, divided
1 1/2 pounds onions, thinly sliced
1/2 pound pitted prunes, halved
6 ounces pitted dates, halved
5 ounces dried apricot halves (about 1 cup)
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 4 pound chicken, rinsed, patted dry
Sofitel Hotels
Liberté Urban Chic Lounge @ Sofitel
Philadelphia
120 South 17th Street
Philadelphia, PA 19103
215-569-8300
www.libertelounge.com
1/2 teaspoon turmeric, divided
3/4 cup (or more) water
1/4 cup blanched slivered almonds, toasted
Preparation:
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add
onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt
and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar,
and cinnamon. Do ahead. Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Spread fruit mixture over the bottom of a large roasting
pan. Tuck chicken wing tips under. Rub the chicken with 1 tablespoon of the
remaining olive oil and the turmeric. Sprinkle with salt and pepper; place the
chicken atop the fruit mixture. Pour the water around the chicken and roast for
1 hour. Turn pan around; add more water to fruit mixture by the 1/4 cupfuls if
beginning to dry out. Continue to roast the chicken until it’s brown and juices
run clear when the thigh is pierced, about 45 minutes.
Transfer the chicken to carving board; let stand 10 minutes. Spoon fruit onto
the platter; top with the chicken and any accumulated juices. Sprinkle with
almonds and serve.
*Center City Cook’s Note: This dish pairs perfectly with the Risotto with Radicchio recipe found in the sides portion of this cookbook.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
Head straight to the
Fair Food Farmstand at
Reading Terminal Market to source a local,
pasture-raised chicken
from either Griggstown
Quail Farm or Meadow
Run Farm.
Raisin Rice Pudding
Recipe provided by SoleFood Restaurant
Serves 4-6
Ingredients:
3/4 cup cooked Arborio rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Preparation:
Combine 3/4 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, about 15 to 20 minutes. Stir in remaining
1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla and serve warm.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Lise Struwing
SoleFood Restaurant
1200 Market Street
Philadelphia, PA 19107
215-231-7300
www.loewshotels.com/restaurants/
solefood
Chestnut Crespelli
Recipe provided by Le Castagne
Serves 4-6
Ingredients:
12 6-inch crepes*
1/2 pound mascarpone
©2011 Roberto Trama
1/4 teaspoon vanilla
1/2 cup powdered sugar
1/2 cup chopped chestnuts, in syrup
1/4 cup chestnut honey
1/4 cup semi-sweet chocolate sauce
Fresh berries, for garnish
Preparation:
In a mixing bowl, add the mascarpone and the powdered sugar and combine
by hand with a rubber spatula. Once the sugar is incorporated into the mascarpone, add the vanilla and the chopped chestnuts and fold until evenly distributed throughout the mixture. With one crepe in front of you place two dollops
on the lower half of the crepe. Fold the crepe in half, creating a half moon
shape then rotate the crepe and fold it in half again to form a triangular shape.
Repeat this with all the crepes. Once the crepes are all folded, place on a microwavable dish and gently warm for about 15 to 20 seconds. Place two crepes on a
plate and drizzle with honey and chocolate sauce. Garnish with seasonal fresh
berries and powdered sugar.
*Center City Cook’s Note: If you can’t find pre-made crepes in the store, feel
free to use our favorite recipe below.
Crepes:
Ingredients:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 tablespoons sugar
1 teaspoon vanilla
Butter, for coating the pan
Preparation:
Put all of the ingredients in a blender until they’re well combined. Allow the
crepe batter to sit in the refrigerator for at least 1 hour, although it will keep in
the refrigerator for up to 2 days.
Add butter to a preheated non-stick skillet to coat the bottom. Pour 1 ounce of
batter into the center of the pan and swirl to spread evenly and create a round
crepe. Cook for 30 seconds or until there are slight bubbles showing that the
crepe is cooked on the bottom. Then, flip the crepe and cook for another 10 to
30 seconds. After it’s completely cooked, lay the crepe flat to cool. Continue
until you use all of the batter. After the crepes are cooled, you can stack them
and store them in a container or a sealable plastic bag in the refrigerator for
several days. You can also store them in the freezer for up to two months. If
you use them after they’re frozen, make sure to thaw them on a rack before
peeling them apart.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Le Castagne
1920 Chestnut Street
Philadelphia, PA 19103
215-751-9913
www.lecastagne.com
Cosmonaut
Recipe provided by The Corner
Serves 1
Ingredients:
2 ounces carrot juice
1 1/2 ounces orange vodka
1/2 ounce lemon juice
1/4 ounce caper brine
Dash of Worcestershire sauce
Small dollop of sriracha
Dash of cinnamon
Preparation:
Mix all ingredients together and serve.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
The Corner
The Corner
102 South 13th Street
Philadelphia, PA 19107
215-735-7500
www.thephillycorner.com
The Devil’s Spiced Cider
Recipe provided by Devil’s Alley
Serves 1
Ingredients:
1/2 ounce peach brandy
1 ounce Sailor Jerry Spiced Rum
4 ounces freshly squeezed apple cider
2 cinnamon sticks
1 clove
Dash vanilla
Apple slice, cinnamon stick, and cinnamon sprinkle, for garnish
Preparation:
Mix everything over ice, strain and serve. Garnish with the apple slice, cinnamon stick and a dash of powdered cinnamon.
Winter 2012 Edition Find more recipes at CenterCityPhila.org
Devil’s Alley
Devil’s Alley
1907 Chestnut Street
Philadelphia, PA 19103
215-751-0707
www.devilsalleybarandgrill.com