Bruschetta

Bruschetta
with Stracciatella and Fork Smashed Favas
Recipe provided by Barbuzzo
Serves 4
Ingredients:
Fava Beans:
Bruschetta:
2 cups fava beans, removed from
their pods
8 slices French baguette,
sliced 1/2-inch thick
1/8 teaspoon kosher salt
1 tablespoon extra virgin olive oil
Pinch black pepper
1 clove garlic, cut in half lengthwise
1/8 teaspoon lemon zest
Salt and pepper, to taste
1/2 teaspoon lemon juice
4 ounces buffalo mozzarella, torn
into “strings” (stracciatella)
1 tablespoon extra virgin olive oil
1 tablespoon mint, leaves only,
chiffonade
Jason Varney
Barbuzzo
110 South 13th Street
Philadelphia, PA 19107
215-546-9300
www.barbuzzo.com
1 tablespoon aged balsamic, vincotto
or saba
Preparation:
For the Fava Beans:
Blanch the fava beans in boiling, salted water for 2 minutes and then plunge
into ice water to refresh. Peel the tough exterior skin. This should yield 1 cup
of peeled favas. In a small bowl, add the favas and mash with a fork. Add the
salt, pepper, lemon zest and juice, olive oil and mint and fold together.
For the Bruschetta:
Brush the baguette slices with the olive oil and rub with the cut side of the garlic clove. Season with salt and pepper and then grill for 15 seconds on each side
and transfer to a serving platter.
Top the baguette slices with the stracciatella, and then a spoonful of the
mashed favas on top. Garnish with a drizzle of olive oil and aged balsamic (or
vincotto or saba).
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
Philadelphia is home
to some fantastic
bakeries. Head over to
one of Metropolitan
Bakery’s four locations
to score an amazing
baguette to use for this
springtime dish.
Tito Santana Guacamole
Recipe provided by El Vez
Serves 3-5
Ingredients:
2 Hass avocados
2 tablespoons cilantro, chopped
2 tablespoons plum tomatoes, seeded and finely diced
1 tablespoon red onion, finely diced
3 tablespoons fresh lime juice
1 tablespoon green jalapeno, roasted, peeled, seeded, and finely diced
1 tablespoon chipotle puree
2 tablespoons mango, finely diced
2 tablespoons papaya, finely diced
1 tablespoon white onions, finely diced
1 tablespoon mango vinegar
4 tablespoons extra virgin olive oil
Salt, to taste
Preparation:
Cut avocados in half and remove the skin and seed. Mash with a fork until it is
almost smooth (you should leave it partially chunky) and then add all the other
ingredients and fold together. Season with salt. Summer 2012 Edition Find more recipes at CenterCityPhila.org
El Vez
El Vez
121 South 13th Street
Philadelphia, PA 19107
215-928-9800
www.elvezrestaurant.com
Panzanella
Recipe provided by R2L
Serves 4
Ingredients:
Homemade Croutons:
Upland cress
Day-old baguette or other dense,
white bread
Homemade croutons
Basil
Marjoram and basil leaves, to taste
Garlic
Fresh mozzarella, if so desired
Raspberry vinegar (Sherry vinegar
can be substituted)
Salad:
Extra virgin olive oil
2-inch-thick slice of red watermelon
Maldon salt
2-inch-thick slice of yellow
watermelon
Marjoram oil (optional)
Brett Thomas
R2L
50 South 16th Street
Philadelphia, PA 19102
215-564-5337
www.r2lrestaurant.com
2 Roma tomatoes, peeled, seeded and
cut into petals
1 yellow tomato, peeled, seeded and
cut into petals
Preparation:
For the Homemade Croutons:
Take the bread, cut it into bite-sized pieces and rub them with basil and garlic.
Toast in a 300°F oven until the croutons are crisp and dry.
For the Salad:
Marinate the slices of watermelon (both red and yellow) with a little sugar, salt
and raspberry vinegar.
Cut the watermelon into cubes, toss the tomato petals, watermelon and croutons with olive oil, vinegar, fresh herbs, cheese, salt and pepper. Let the croutons absorb a lot of the liquid.
Arrange nicely on a plate, toss the cress with seasoning and garnish the plate
with cress and marjoram oil and some of the vinegar. Sprinkle with Maldon
salt.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
Watermelon just may
be the most identifiable
summer fruit. Philadelphia is fortunate to be
surrounded by acres of
farmland that provide
us access to deliciously
sweet slices of melon.
Head to the Reading
Terminal Market to find
a local watermelon beginning in July.
Summer Cucumber Soup
Recipe provided by Bistro St. Tropez
Serves 3-4
Ingredients:
3 cups yogurt
1 1/2 cups English cucumber, grated
1 cup water
1 lemon, juiced
Salt and pepper, to taste
1 teaspoon garlic
1 teaspoon of nutmeg, freshly grated
1 bunch of dill (reserve some for garnish)
Bistro St. Tropez
Bistro St. Tropez
2400 Market Street, 4th Floor
Marketplace Design Center
Philadelphia, PA 19103
215-569-9269
www.bistrosttropez.com
1 bunch of chives (reserve some for garnish)
6 radishes, sliced (for garnish)
Cucumber slices (for garnish)
Salmon caviar (optional, for garnish)
Preparation:
Blend all ingredients and serve in a chilled soup bowl.
For plating, top with radishes, cucumber slices, and chopped dill and chives.
Optional:
You can display 2 ounces of salmon caviar on the thinly sliced radishes.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
With great dairies
comes great yogurt!
Pequea Valley yogurt,
distributed by local
dairy, Trickling Springs,
can be found at a
number of co-ops
and farmer’s markets
throughout the city.
Fennel Cole Slaw
Recipe provided by Terra Restaurant
Serves 4
Ingredients:
Cole Slaw Dressing:
Cole Slaw:
1 tablespoon Dijon mustard
2 cups fennel, thinly sliced
3/4 tablespoon sugar
1/2 cup carrots, peeled and shredded 1 3/4 tablespoons white vinegar
1/4 cup red onion, julienned
1 tablespoon toasted fennel seeds 8 teaspoons jalapeno, minced
3/4 cup mayonnaise
1/2 cup red pepper, seeded, stemmed,
ribs removed, and thinly sliced
Salt and pepper, to taste
Terra Restaurant
1/2 cup coleslaw dressing, feel free to
use more or less depending on how
you like the consistency of your slaw
Salt and pepper, to taste
Preparation:
For the Cole Slaw Dressing:
Mix the first five ingredients together and then season to taste with salt and
pepper. Place in a container and refrigerate.
For the Cole Slaw:
Mix everything together, season to taste, and serve immediately.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Terra Restaurant
243 South Camac Street
Philadelphia, PA 19107
215-545-1102
www.terrapa.com
Apricot Polenta*
Recipe provided by Porcini Restaurant
Serves 4
Ingredients:
1 1/3 cups polenta (can use instant)
2 tablespoons unsalted butter
2/3 cup dried apricots, finely chopped
2 cups chicken stock (or vegetable stock)
1 cup water
1 cup heavy cream
Salt and pepper, to taste
Preparation:
Add all the wet ingredients in a 5-quart saucepan. Bring to a slow boil and
add polenta. Cook on medium heat, and stir continuously with a whisk for 15
minutes. Add butter and apricots, and stir for 5 minutes more, and then remove
from heat and cover for 10 minutes.
Spread evenly in 9-inch (or 8-inch) non-stick pan. Let cool, and then cut into
2-inch squares. Reheat when ready to serve.
* Center City Cooks Note: This dish pairs perfectly with the Seared Sea
Scallops with Roasted Tomato Coulis recipe found in the entrée portion of
this cookbook.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Porcini Restaurant
Porcini Restaurant
2048 Sansom Street
Philadelphia, PA 19103
215-751-1175
www.porcinirestaurant.com
Chifa Mussels
Recipe provided by Chifa
Serves 2
Ingredients:
Coconut Rum Broth:
Mussels:
1 clove garlic, roughly chopped
3/4 pound mussels
1 stalk lemongrass, roughly chopped
2 tablespoons blended oil
1 medium shallot, peeled and
roughly chopped
2 cloves garlic, finely chopped
3/4 cups clam stock
1 jalapeno, finely sliced
1-inch piece ginger, peeled and
roughly chopped
1/2 ounce white rum
4 ounces coconut milk
2 tablespoons ginger, finely chopped
1 lime, for juicing
1/4 bunch Thai basil,
chiffonade leaves
Crusty bread (ciabatta, etc.), for
dipping
Preparation:
For the Coconut Rum Broth:
In a medium saucepot, gently sauté the garlic, lemongrass, ginger, and shallots
until soft. Add the rum and allow to reduce by half. Add the clam stock and
coconut milk. Let the broth gently simmer for 15 minutes. Strain through a fine
mesh sieve.
For the Mussels:
On medium heat, sauté oil, garlic, ginger, and a couple of slices of jalapeno until softened. Add mussels and toss with sautéed mixture. Add the broth to the
mussels and cover. Once all the mussels open, remove the lid and add a small
squeeze of fresh lime juice (about 1 tablespoon). Add the Thai basil and toss to
incorporate. Season to taste and serve with toasted bread.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Natalie Maronski
Chifa
707 Chestnut Street
Philadelphia, PA 19106
215-925-5555
www.chifarestaurant.com
Seared Sea Scallops with
Roasted Tomato Coulis*
Recipe provided by Porcini Restaurant
Serves 4
Ingredients:
Roasted Tomato Coulis:
3 medium vine ripe tomatoes
4 cloves garlic
Salt and pepper, to taste
1/2 cup extra virgin olive oil
Scallops:
Porcini Restaurant
Porcini Restaurant
2048 Sansom Street
Philadelphia, PA 19103
215-751-1175
www.porcinirestaurant.com
1 1/3 pounds sea scallops (U 10/20 per pound)
1/8 cup vegetable oil
Salt and pepper, to taste
3 ounces fresh baby arugula
Preparation:
For the Roasted Tomato Coulis:
Preheat the oven to 400°F
Drizzle olive oil, salt and pepper on tomatoes and garlic cloves. Roast in the
oven for 20 minutes. After cooled, cut the tomatoes in quarters, removing the
seeds but preserving the liquid from the tomatoes and peel the garlic. Add the
tomatoes and garlic in a food processer. Season with salt and pepper, to taste,
and puree to a chunky consistency.
For the Scallops:
Gently place scallops on a dry towel. Let the towel absorb any moisture, and
then turn over and dry the other side. Season the scallops with salt and pepper.
In a 10-inch sauté pan, heat the vegetable oil and bring it to the smoking point.
Gently add 1/4 of the scallops to the pan, and cook for approximately 2 minutes
(slightly past golden brown). Then turn over and cook on the other side for 1
minute. Remove from the pan and put aside. Wipe down the pan and repeat the
process with the remaining scallops (do not crowd the pan when you’re cooking the scallops).
To plate, dollop the roasted tomato sauce on the plate, and arrange the cooked
scallops in the center. If you are serving this dish with the Apricot Polenta
recipe (found in the sides portion of this cookbook), then plate it alongside the
scallops. Top the plate with olive oil dressed arugula.
* Center City Cooks Note: This dish pairs perfectly with the Apricot Polenta
recipe found in the sides portion of this cookbook.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
Fresh diver scallops
can be found right off
the coast of New Jersey. Head to Top of the
Hill Market in Chestnut
Hill to score deliciously
sweet scallops.
More Than A S’more
Recipe provided by The Corner
Ingredients:
Meringue:
Peanut Butter Mousse:
1/2 cup egg whites
1/4 cup peanut butter
1 cup sugar
1 cup milk
1 cup heavy cream
Chocolate Ganache:
1 teaspoon vanilla
4 ounces chocolate
2 teaspoons powdered gelatin
1/2 cup heavy cream
2 teaspoons water
1/4 cup powdered sugar
20 graham crackers
Banana, in slices, for garnish
Preparation:
For the Meringue:
Whisk egg whites and sugar over a double boiler until sugar is completely
melted. Place in stand mixer on high speed with a whisk attachment until
completely cool.
For the Chocolate Ganache:
Bring cream to a boil in a small pot. Pour over chocolate in a medium-sized
bowl. Wait 3 minutes and whisk to combine. Pour ganache on wax paper in thin
layers until cool.
For the Peanut Butter Mousse:
Bring peanut butter and milk to a boil in a small pot and whisk to combine.
Bloom the gelatin in the water and whisk. Add gelatin to the peanut butter
mixture and whisk. Strain into a large bowl and place in refrigerator covered
with plastic wrap. When peanut butter is cool, whisk heavy cream, vanilla and
powdered sugar to form medium peaks. Fold whipped cream into peanut butter
mixture. Wait at least 12 hours until mousse sets.
For Plating:
This dessert is structured with 3 tiers of graham crackers. First, put down a
graham cracker, then a layer of the meringue, then another graham cracker,
then the peanut butter mouse, then another graham cracker and then the
chocolate ganache. Top the ganache with a little bit of meringue and then
brulée it with a small torch or leave it be, if you don’t have a torch. Then add
banana slices to garnish.
Summer 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
Budino Di Ricotta
(Ricotta Pudding)
Recipe provided by Liberté Urban Chic Lounge @ Sofitel Philadelphia
Ingredients:
Butter, for the pan
Very fine breadcrumbs, for dusting the pan
1/4 cup raisins
1/4 cup mixed dried fruits, diced
1/4 cup rum
4 large eggs, at room temperature
1 1/2 pounds whole-milk ricotta, drained
1/4 cup all-purpose flour
Sofitel Hotels
Liberté Urban Chic Lounge @ Sofitel
Philadelphia
120 South 17th Street
Philadelphia, PA 19103
215-569-8300
www.libertelounge.com
5 tablespoons sugar
3/4 teaspoon cinnamon
Rind of 1 lemon, finely chopped
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting
Preparation:
Preheat the oven to 350°F. Lightly butter a 6-cup capacity soufflé dish and
sprinkle the bottom and sides with breadcrumbs. Set aside.
Combine the raisins and dried fruits in a small bowl. Pour the rum into the
bowl and let stand 10 minutes. Stir once or twice.
In a large bowl, combine 1 whole egg with the yolks of the remaining 3 eggs. Set
the whites aside. Beat the egg and yolks until frothy. Slowly add the ricotta and
mix well.
Combine the flour, sugar, and 1/4 teaspoon of the cinnamon and add to the
ricotta mixture. Add the lemon rind and vanilla. Mix well and add the dried
fruit with the rum. Mix again.
Beat the egg whites, preferably in a copper bowl, until stiff, and fold into the
ricotta mixture. Pour into the prepared soufflé dish and bake until a cake tester
inserted into the middle of the cake comes out clean and the top is nicely colored, about 1 hour.
If not serving immediately, let cool in the oven before unmolding. Serve with a
dusting of confectioners sugar and the remaining cinnamon.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
To make this recipe,
you should head
straight to Di Bruno
Brothers to source
fresh, whole-milk
ricotta they make
in-house.
Red Sangria
Recipe provided by Table 31
Serves 40-50, and makes 2 gallons
Ingredients:
1 jug of Carlo Rossi Burgundy Wine
2 bottles of dry vermouth
1/4 jug of Port wine
16 ounces of cranberry juice
1 liter of triple sec
1 liter of simple syrup
1/2 bottle of Joaquin’s brandy
Apples, pears and blueberries, for garnish
7UP
Preparation:
Mix the first 8 ingredients together. Serve in snifter glass over ice, topped
with 7UP.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Table 31
Table 31
1701 JFK Boulevard
Philadelphia, PA 19103
215-567-7111
www.table-31.com
Bellini Cocktail
Recipe provided by Bellini Grill
Serves 1
Ingredients:
1/4 cup peach purée, from fresh peaches
1 teaspoon brown sugar, more or less, depending on how sweet you
want the drink to be
3/4 cup Prosecco
Bellini Staff
Bellini Grill
220 South 16th Street
Philadelphia, PA 19102
215-545-1191
www.bellinigrill.com
Preparation:
Mix the peach purée with enough brown sugar to sweeten it. Then mix the
purée with the Prosecco to fill up the glass.
Philly Homegrown Note:
Philadelphia’s wideranging orchards offer
up a variety of peaches
during the summer
months. Pick up yours
at a local farmers’ market or find a location
using the Philly Homegrown food finder at
visitphilly.com/food.
Summer 2012 Edition Find more recipes at CenterCityPhila.org