Center City Cooks - Center City District

Transcription

Center City Cooks
Recipes from Center City District Restaurant Week
in partnership with Philly Homegrown
Updated as of September 2012
Introduction
Welcome to Center City Cooks!
In the eight years since we launched Center City District Restaurant Week
(CCDRW), we have continued to seek new and better ways to keep you, our
customer, in touch with what’s happening in Philadelphia’s sizzling hot
culinary scene .
First, we made the CCDRW website www.centercityphila.org/restaurantweek
live year-round for you to use as a restaurant guide. We reached out with our
quarterly Center City Eats e-mail newsletter in which we profile CCDRW chefs,
seasonal recipes, restaurant openings and events. Earlier this year we made
it easier for you to take CCDRW with you wherever you go with our mobile
website m.centercityphila.org.
Now for our most exciting project yet – we are bringing you our very own
online cookbook – Center City Cooks. In honor of the Center City District’s 20th
anniversary, we have compiled recipes from our CCDRW chefs. You can use
Center City Cooks on your computer or put it in a binder as a hard copy. You
can print it out as a whole, by section or by individual recipe.
G. Widman for GPTMC
Center City Cooks not only has the recipes, but tips from the chefs and notes
from our partners at Philly Homegrown (www.visitphilly.com/food). Look
for the little tractor icon for information from Philly Homegrown about the
freshest local ingredients to use in your recipes and a list of farmers’ markets
in Center City where you can find them. We even have a seasonal calendar
for locally sourced foods so you know when it’s the best time to get which
local produce.
But the best part is, these 20 recipes are just the beginning. We will add
delicious new recipes every quarter, so Center City Cooks will always be on
the cutting edge of the hottest food trends…and so will you!
To be sure you know when the new recipes are posted, please sign up for our
e-mail newsletter, Center City Eats at www.centercityphila.org, follow us on
twitter @PhilaRestWeek and like us on Facebook. We would love to hear about
your experiences with our recipes.
Many thanks to the hardworking team at CCD and Philly Homegrown who
made this happen.
R. Kennedy for GPTMC
Thank you for welcoming us into your kitchen. I hope you, your family and
friends enjoy making and eating our restaurants’ dishes!
Sincerely,
Michelle Shannon
Vice President of Marketing & Communications
Center City District
Seasonal Calendar
Eating locally isn’t just easy — it’s good for you.
Food grown nearby tastes better, supports the local
economy and helps reduce carbon dioxide emissions produced from transportation. In addition to
that sense of satisfaction, you’ll find that it’s lots
of fun to support farmers, chefs, brewers, butchers
and purveyors who make the local scene — from
Amish country to the Atlantic Ocean — what it is.
Spring
Summer
Autumn
Winter
Spring Leeks
Corn
Sunchokes
Sweet Potatoes
Rhubarb
Artichokes
Turnips
Carrots
Fiddlehead Ferns
Pears
Escarole
Winter Radishes
Morels
Plums
Leeks
Parsnips
Peas
Okra
Collard Greens
Brussels Sprouts
Spring Onions
Peaches
Broccoli
Onions
Watercress
Nectarines
Cabbage
Rutabagas
Spinach
Peppers
Apples
Bok Choy
Tomatillos
Squash
Year Round
Asparagus
Tomatoes
Asian Pears
Onions
Radishes
Apricots
Edamame
Herbs
Nettles
Cauliflower
Spinach
Arugula
Ramps
Cherries
Celery
Potatoes
Melons
Cranberries
Beets
Strawberries
Kale
Garlic
Raspberries
Fennel
Wild Mushrooms
Salsify
Summer Squash
Celery Root
Blueberries
Kohlrabi
Chard
Cucumbers
Baby Vegetables
Eggplants
Lima Beans
Blackberries
Fava Beans
Green Beans
Seasonal Calendar provided by Philly Homegrown
Farmers’ Markets
Farm to City Markets:
Food Trust Markets:
Rittenhouse Farmers’ Market
Broad and South
Hours: Tuesdays, 10am to 1pm,
through October.
Location: Walnut Street (south sidewalk),
west of 18th Street
Hours: Wednesdays, 2pm-7pm
Location: Broad and South Streets
South & Passyunk Farmers’ Market
Hours: Tuesdays, 2:30 to 7pm, through
Thanksgiving week.
Location: On Passyunk Ave, off South
Street just east of 5th Street
Suburban Station Farmers’ Market
Hours: Thursdays, noon to 6:30pm,
year round.
Location: 16th Street Concourse between
Market and JFK near the 16th Street
elevator
Jefferson Farmers’ Market
Fairmount
Hours: Thursdays, 3pm-7pm
Location: Corner of 22nd Street and
Fairmount Avenue, 19130
Headhouse
Hours: Sundays, 10am-2pm
Location: 2nd and Lombard Streets
Fitler Square
Hours: Saturdays, 9am-2pm
Location: 23rd and Pine Streets
Schuylkill River Park
Hours: Wednesdays, 3pm-7pm
Location: 25th and Spruce Streets
G. Widman for GPTMC
Hours: Thursdays, 11am to 3:30pm,
through October.
Location: Chestnut Street east of 10th
Street
Center City District
Markets:
Rittenhouse Farmers’ Market
Three Parkway Farmers’ Market
Hours: Saturdays, 9:30am to 3pm,
year round.
Location: 18th & Walnut Streets, both
on south sidewalk of Walnut St and west
sidewalk of 18th Street
Hours: Thursday, May 24 from 11am to
8pm (and every other Thursday at these
times); Thursday, May 31 from 4pm to 8pm
(and every other Thursday at these times)
Location: 16th Street and the Benjamin
Franklin Parkway
John F. Collins Park
Farmers’ Market
Hours: Fridays, 10:30am to 5pm, through
November
Location: 1707 Chestnut Street
Details on this page are accurate to the date published; however, some details may change.
Starters
Cauliflower Antipasto
Recipe provided by Garces Trading Company
Serves 4
Ingredients:
Roasted Cauliflower:
1 tablespoon extra virgin olive oil
1 head cauliflower
1 tablespoon water
2 ounces butter, softened
Salt, to taste
1 tablespoon salt
Parsley, chopped finely
Orange Tarragon Vinaigrette:
Scallions, sliced thinly
1 cup orange juice
2 sprigs tarragon
Black Garlic Pesto:
3 cups blended oil
1 head black garlic (can substitute 1
1 pasteurized egg yolk
head of roasted garlic if black garlic
Salt, to taste
Jason Varney
Garces Trading Company
1111 Locust Street
Philadelphia, PA 19107
215-574-1099
www.garcestradingcompany.com
isn’t available)
2 tablespoons pine nuts, toasted and
cooled
Preparation:
For Roasted Cauliflower:
Preheat convection oven to 350°F.
Clean the greens and stem off the cauliflower head, leaving the head whole.
Rub butter all over the cauliflower head and season generously with salt.
Roast the cauliflower in the oven for 25 minutes, or until the head is tender.
Remove from the oven and chill in the refrigerator. Cut the cauliflower into
small florets.
For the Black Garlic Pesto:
Remove the black garlic cloves and puree in a blender until smooth. Add pine
nuts and puree until blended. Add oil and water slowly and then season with
salt. The consistency should be like thick pancake batter.
For the Orange Tarragon Vinaigrette:
In a blender, puree orange juice and egg yolk. Add tarragon and blended oil
slowly, to emulsify. Season to taste with salt.
For Plating:
Dress the cauliflower in the vinaigrette and add chopped parsley. Season with
salt. Dot the garlic pesto on the plate using 3 or 4 dots. Place the cauliflower
on the plate and garnish the top with the scallions.
Fall 2011 Edition Find more recipes at CenterCityPhila.org
Philly Homegrown Note:
During the summer
and early fall, look for
the cheddar (yellow)
or purple varieties of
cauliflower and add
some more color to this
delicious dish. They
are a favorite at many
local grocers and
farmers’ markets.
Stuffed Calamari
Recipe provided by Bistro St. Tropez
Serves 4
Ingredients:
8 whole calamari (save tentacles
2 tablespoons breadcrumbs
to chop)
1/3 cup saffron rice (or plain
1 large egg
cooked rice)
1 pound ground pork
2 tablespoons Pernod
1/2 pound lobster chopped (optional,
2 tablespoons virgin olive oil
you can replace with shrimp or omit)
8 leaves of blanched spinach
2 tablespoons (1 ounce) of chopped,
1/2 tablespoon salt
cooked bacon
1/2 tablespoon black pepper
2 sprigs of fresh thyme, chopped
Pinch of cayenne
finely
Tomato sauce
Bistro St. Tropez
Bistro St. Tropez
2400 Market Street 4th Floor
Marketplace Design Center
215-569-9269 | www.bistrosttropez.com
1/2 bunch of fresh basil (Tarragon
works great as well. Save some
for garnish)
Preparation:
Preheat your oven to 350°F.
Clean the calamari and pat dry.
In a large bowl, whisk the eggs and then add the pork with the chopped tentacles, lobster, bacon pieces, thyme and basil. Add the breadcrumbs and saffron
rice. Sprinkle mixture with the Pernod, olive oil and then add the chopped spinach. Season with salt, pepper and cayenne to taste. Mix well.
Chef Tip: Take a teaspoon of your uncooked mix and cook it in a small pan so
you can taste if the mix needs more seasoning.
Use a spoon or a pastry bag to stuff the calamari with the pork mixture and
close the end with a toothpick.
In a sauté pan with some olive oil, sear your calamari for 1 minute or so on all
sides and then finish cooking in a 350°F oven for 10 minutes.
Serve with a tomato sauce and garnish with fresh basil.
Looking for a good
tomato sauce? Pick
up a jar of ‘Stepped In
What’ at the Fair Food
Farm Stand at Reading
Terminal Market which
is made with those famous Jersey tomatoes.
Sautéed Soft-shell Crabs
with Ramps and Soba
Recipe provided by R2L
Serves 4
Ingredients:
Pickled Ramp Stems:
Chef’s Note: use sweet gherkins or
bread and butter pickles as a substitute, if necessary
Ramp stems, diced (or leeks, thinly
sliced in 1/2 moons)
1 cup vinegar
1/3 cup sugar
1 tablespoon salt
Other preferred spices
Ramp Jus:
3 shallots, sliced
3 garlic cloves, sliced
1/4 fennel bulb, sliced
1/4 cup grapeseed oil
1/2 cup water
Salt & pepper
10 parsley leaves
2 tablespoons white port
1/4 inch piece long hot pepper
1/4 cup ramp leaves (or leeks, thinly
sliced in 1/2 moons)
Kris Tamburello
R2L
50 South 16th Street, 37th Florr
215-564-5337
www.r2lrestaurant.com
Crabs:
2 soft-shell crabs, jumbo size
Cornstarch for dusting
1/2 cup cooked soba noodles, cut in
2” lengths
3/4 cup ramp leaves (If ramps aren’t
available, you can substitute leeks,
thinly sliced in ½ moons)
Preparation:
For the Pickled Ramp Stems:
Combine the ramp stems, vinegar, sugar, salt and spices and let sit for a few
hours, or overnight.
For the Ramp Jus:
Put shallots, garlic, fennel, long hot, leeks (if substituting for ramps), water,
grapeseed oil, salt and pepper and white port in a pot and simmer, covered,
until vegetables are soft. Add parsley and cook for 15 seconds. Add ramp leaves
(if available) and cook for 15 more seconds. Blend until smooth and chill immediately.
For the Crabs:
Flour and pan sear the soft-shell crabs until crisp. Remove and keep warm.
Sauté the ramp leaves (or leeks) and soba noodles in the crab pan until warm
and softened. Slice each crab in half. Spoon some of the soba noodles and
ramp leaves on each of 4 plates and put half a crab on each plate. Garnish with
ramp jus and pickled ramps.
Ramps are a truly
seasonal ingredient,
only available for a
few weeks each spring.
Ramps are foraged, by
hand, from the wild.
They are not cultivated.
Their delicate flavor is
often described as
a mixture of garlic and
leeks. You can find
ramps at your local
farmers’ market or at
a local grocery retailer.
Keftedes
Herbed Veal Meatballs With Ouzo-Tomato Sauce
Recipe provided by Opa
Serves 8-10
Ingredients:
Meatballs:
Ouzo-Tomato Sauce:
1/4 cup milk
1 medium onion, sliced
2 brioche buns, chopped
6 cloves garlic, peeled
2 pounds ground veal
1 tablespoon tomato paste
8 sprigs mint, chopped
1 tablespoon capers, washed
1 small onion, diced
6 local tomatoes, diced
Salt and pepper, to taste
1 1/2 ounces ouzo
J.B. Abbott
Opa
1311 Sansom Street
215-545-0170
www.opaphiladelphia.com
2 tablespoons good olive oil
Preparation:
For the Meatballs:
Combine the milk and the brioche and let sit until the bread absorbs all of
the milk. Add the veal, onion, mint and salt and pepper, to taste, to the breadand-milk mixture. Roll into 1- or 2-inch balls and bake at 400°F for about
15 minutes.
For the Ouzo-Tomato Sauce:
Heat oil in a saucepan until hot. Add onions and sweat until soft. Add garlic,
capers and tomato paste and cook for 2 minutes. Add tomatoes and cook
for about 15 minutes over medium-low heat. Puree with a hand blender and
add ouzo.
Winter 2011 Edition Find more recipes at CenterCityPhila.org
During the winter
months, take advantage of the summer
bounty by using locally
canned Jersey tomatoes, available at the
Fair Food Farmstand inside Reading Terminal
Market. You can easily
substitute a 28-ounce
can of Jersey tomatoes
for the 6 fresh tomatoes in this recipe.
Lobster Arancini
Recipe provided by Le Castagne
Serves 5-8
Ingredients:
Risotto:
Arancini:
1/2 pound (2 sticks) butter
1 batch risotto (see recipe below)
1/2 onion, finely diced
1 egg
2 cups Arborio rice
2 tablespoons fresh parsley, chopped
2 cups white wine
1/4 cup Mascarpone cheese
2 cups lobster or vegetable stock
1 cup Parmesan cheese, grated
2 cups cooked lobster meat, diced
4 scallions, chopped
4-5 eggs, mixed
1 cup flour
1 cup unseasoned breadcrumbs
Vegetable oil, to fill your pan 1/4-inch
high
Preparation:
For the Risotto:
In a large sauté pan, cook the onions on medium-high heat in butter until
translucent. Add the rice and cook briefly, stirring to coat all grains of rice in
butter, and until the rice starts to look translucent around the outside of the
grain. Add the white wine and stir until almost completely absorbed, 4-5 minutes. Add lobster or vegetable stock, stirring until liquid is absorbed, about 5-6
minutes.
Transfer to a shallow baking dish and spread in an even layer. Refrigerate until
cooled.
For the Arancini:
Mix the cooled risotto with egg, Parmesan cheese, Mascarpone cheese and
parsley. Add in chopped lobster and scallions and fold in. Season with salt and
pepper.
Portion mixture into lime-sized, egg-shaped balls. Roll each arancini lightly in
flour, then egg, and finish by rolling in breadcrumbs.
Heat 1/4-inch of oil in a sauté pan to 350ºF and pan-fry arancini in small
batches, 2-3 minutes per side, or until golden brown.
©2011 Roberto Trama
Le Castagne
1920 Chestnut Street
215-751-9913
www.lecastagne.com
Baby Artichoke Antipasti
Recipe provided by Garces Trading Company
Serves 4
Ingredients:
Artichokes:
1 ounce preserved lemon, diced
20 baby artichokes
1 ounce lemongrass, sliced thin
2 gallons water
1 tablespoon glucose powder
1/2 quart lemon juice
Chef’s Note: Optional. This will help
set the marinade and thicken it, but
it isn’t necessary. It can be rather
difficult to find.
1 quart dry white wine
1 pint salt
1 bay leaf
2 sprigs thyme
1 tablespoon black peppercorns
1 tablespoon coriander
2 cloves garlic
1 shallot, sliced
Cheesecloth and kitchen string
Honey Ginger Balsamic Marinade:
17 ounces honey ginger balsamic
vinegar*
1 ounce ginger, peeled and sliced thin
Plating:
4 tablespoons Arbequina extra virgin
olive oil *
4 teaspoons parsley, chopped fine
2 teaspoons salt
1/4 pound date walnut cake*, cut
into 1/4 inch cubes
2 teaspoons lemon zest
* Denotes items available for sale at Garces
Trading Company
Preparation:
For the Artichokes:
Prepare a sachet* using cheesecloth and kitchen string with the bay leaf, thyme,
peppercorns, coriander, garlic and shallots. Prepare the artichokes by peeling
the stems but leave the tops whole. Combine water, salt, lemon juice, white
wine and sachet in a large stockpot and bring to a boil and simmer for 15
minutes. Add artichokes and submerge in liquid. Cook for 15 minutes, or until
tender. Strain and cool.
For the Honey Ginger Balsamic Marinade:
Bring all ingredients except glucose to a simmer. Strain all liquid through a fine
strainer. Whisk in glucose and cook until thickened.
For the Plating:
Cut the artichokes into quarters and marinate the artichokes in olive oil, parsley and honey ginger balsamic marinade for 2 minutes. Plate the artichokes
with the marinating liquid. Top the artichokes with the date walnut cake cubes
and lemon zest. Season with sea salt. Serve at room temperature.
*A sachet is a small bundle, usually of herbs, wrapped in cheesecloth and tied with kitchen string.
The purpose is to flavor your soup, or sauce, with the herbs but also allow the chef to easily remove
the herbs when the meal is finished cooking.
Spring 2012 Edition Find more recipes at CenterCityPhila.org
1111 Locust Street
215-574-1099
www.garcestradingcompany.com
El Vez Original Guacamole
Recipe provided by El Vez
Serves 3–5
Ingredients:
3 Hass avocados
2 tablespoons cilantro, chopped
2 tablespoons plum tomatoes, diced and seeded
1 1/2 tablespoons red onion, small dice
3 tablespoons fresh lime juice
1 tablespoon green jalapeno, roasted, peeled, seeded and diced
4 tablespoons extra virgin olive oil
Salt, to taste
Preparation:
Cut the avocados in half, remove the skin and seed. Mash the avocado with a
fork until almost smooth, leaving it partially chunky. Add all the other ingredients and fold together. Season with salt.
El Vez
El Vez
121 South 13th Street
215-928-9800
www.elvezrestaurant.com
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
Pinch black pepper
1 clove garlic, cut in half lengthwise
1/8 teaspoon lemon zest
1/2 teaspoon lemon juice
4 ounces buffalo mozzarella, torn
into “strings” (stracciatella)
1 tablespoon mint, leaves only,
chiffonade
Jason Varney
Barbuzzo
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
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
Serves 3-5
Ingredients:
2 Hass avocados
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
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
215-928-9800
Thai Snapper Ceviche
Recipe provided by Alma de Cuba
Serves 4
Ingredients:
2 pounds snapper
1 bunch Thai basil, sliced
Chef’s Note: Since the fish isn’t going
to be cooked, please make sure it is
1/2 can coconut milk, unsweetened
of utmost freshness.
3 oranges, juiced
1/2 red onion, finely diced
Extra virgin olive oil, to taste
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
Sriracha, to taste
1 Thai chili, seeded and minced
Chef’s Note: Sriracha is a type of hot
sauce. You can find it at most Asian
Chef’s Note: If you cannot find
Thai chilies, you can use any kind
of hot pepper like jalapeno or scotch
bonnets.
8 limes, juiced
markets.
2 tablespoons sugar
Avocado, to garnish
Crackers or fried wonton skins,
to garnish
Preparation:
Skin and bone the snapper filets*. Make sure there are no scales on the fish.
Dice into 1/2-inch pieces and place in a non-reactive bowl, either plastic or
glass.
To the fish, add the onion, peppers, lime juice, orange juice, coconut milk, sriracha, sugar, olive oil, chili, and Thai basil.
Mix everything together and refrigerate for 1 hour. Garnish with some avocado
and serve with some crackers or fried wonton skins.
*Center City Cook’s Note: You can buy the snapper already de-skinned and deboned and skip this step, if you’d prefer.
Chef’s Notes:
You can use any type of white fish you would like. I like snapper and grouper
because they are tender fish. I would stay away from fatty fish like sea bass
and salmon.
If you want the ceviche more acidic, add more lime juice and less coconut milk
and oil. This is entirely up to your taste.
Alma de Cuba
Alma de Cuba
1623 Walnut Street
215-988-1799
www.almadecubarestaurant.com
Greek Ceviche
Recipe provided by Opa
Serves 4-6
Ingredients:
2 pounds fresh fluke filet, medium diced
1/2 cucumber, finely diced
1/2 red onion, finely diced
1/2 red pepper, finely diced
1/2 small tomato, diced
1/2 cup seedless red grapes, chopped
3 lemons, juiced
2 tablespoons kosher salt
1 tablespoon olive oil
Preparation:
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours
until the fish is opaque and somewhat firm.
J.B. Abbott
Opa
1311 Sansom Street
215-545-0170
www.opaphiladelphia.com
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
Whole Grain Mustard Vinaigrette:
1 cup olive oil
1/3 cup sherry vinegar
1/4 cup local honey
1/3 cup whole grain mustard
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.
Square 1682
215-563-5008
www.square1682.com
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
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.
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.
Soups & Salads
Black Mission Figs
and Arugula Salad
Recipe provided by LaScala’s
Serves 4
Ingredients:
8 ounces arugula
8 black mission figs, quartered
1/2 cup (4 ounces) thinly sliced
prosciutto, julienned
2/3 cup (5 ounces) crumbled
goat cheese
Diced caramelized red onion at room
LaScala’s
LaScala’s
615 Chestnut Street
215-928-0900
www.lascalasphilly.com
temperature
2/3 cup (6 ounces) pine nuts
1/2 cup canola oil
4 tablespoons white balsamic vinegar
1 shallot, chopped
1 tablespoon Dijon mustard
Preparation:
Prepare vinaigrette by combining vinegar, shallot and mustard. Whisk in oils
and season to taste with salt and pepper.
In large bowl combine remaining ingredients.
Drizzle in vinaigrette to taste and toss until well combined.
Chef Note: The combination of the figs and goat cheese are a match made in
heaven. The addition of the prosciutto and texture of the pine nuts take it to
another level.
Visit Garces Trading
Company to pick up
the cured meats, oils
and vinegars needed
for this recipe. They
even have an oil and
vinegar bulk section
that allows you to taste
the product before you
buy. While there, pick
out a great wine to go
with this dish – they
have their own wine
store right in the
market!
Heirloom Tomato Salad
with Smoked Mozzarella, Arugula, Parma Ham and
Meyer Lemon Vinaigrette
Recipe provided by XIX
Serves 4
Ingredients:
Meyer Lemon Vinaigrette:
Salad:
10 Meyer lemons, cut in half (substi-
2 heirloom tomatoes, peeled and cut
tute regular lemons if Meyer lemons
into 8 wedges
aren’t available. You’ll want to use
4 ounces smoked mozzarella, sliced
less juice and adjust to your taste)
2 ounces baby wild arugula
Sugar, as needed
4 ounces 18 month cured Parma ham
1 tablespoon smooth Dijon mustard
2 ounces Meyer lemon vinaigrette
2 tablespoons honey
Fresh cracked black pepper,
3/4 cup blended olive oil
as needed
Coarse sea salt, as needed
G. Widman for GPTMC
XIX
200 South Broad Street, 19th Floor
215-790-1919
www.nineteenrestaurant.com
Extra virgin olive oil, as needed
Preparation:
For the Meyer Lemon Vinaigrette:
Preheat the oven to 350°F.
Dip the cut side of the lemon into sugar and grill until slightly charred. Then
roast the lemons in the oven for 15 minutes and juice and chill. Combine the
chilled lemon juice (should end up being around ¾ cup), mustard and honey in
a blender. Drizzle in the oil slowly and blend to emulsify. Season to taste with
salt and pepper.
For the Salad:
Arrange the slices of smoked mozzarella between four chilled plates. Layer the
Parma ham evenly between the four plates on top of the mozzarella. Toss the
tomatoes with one and a half ounces of the lemon vinaigrette, fresh cracked
pepper and sea salt. Spoon the tomatoes equally on and around the Parma
ham. Toss the arugula with the remaining lemon vinaigrette and season with
cracked pepper and sea salt. Arrange on top of the tomatoes. Lastly, drizzle
extra virgin olive oil around the perimeter of the plates.
Make this dish during
the height of summer
tomato season and it
will always be a crowd
pleaser. Source your
tomatoes from your
local farmers’ market.
All of the farmers’
markets in Center
City are located on the
Farmers’ Market page
of this cookbook, or to
find farmers’ markets
outside of Center City,
use Philly Homegrown
Farmers’ Market Finder
on visitphilly.com/food.
Lolita Chile Pumpkin Soup
Recipe provided by Lolita
Serves 8
Ingredients:
Chile Puree:
Pumpkin Soup:
2 dried ancho chilies, stemmed and
seeded
1 red bell pepper, roasted, peeled and
seeded
1 teaspoon Spanish sherry vinegar
1 teaspoon honey
1/8 teaspoon black pepper, fresh ground
2 tablespoons olive oil
5 tablespoons ginger, peeled and minced
3 pounds peeled, seeded and cubed
pumpkin or butternut squash
2 cups Spanish onion, peeled and diced
6 cloves garlic, peeled and smashed
3 tablespoons fresh thyme
2 tablespoons cumin seed, ground
2 tablespoons chili powder
2 bay leaves
2 red bell peppers, roasted, peeled and
seeded
8 cups chicken or vegetable stock, low
sodium if canned
1 tablespoon honey
1 cup heavy cream, optional
4 teaspoons kosher salt
2 teaspoons black pepper, fresh ground
Charred Corn and Jicama Salsa:
2 ears of sweet corn, shucked and silk
removed
1 jalapeno chili, stemmed and seeded,
minced
3 tablespoons red onion, small dice
1 red pepper, roasted, peeled, seeded,
small dice
1 cup jicama, peeled and small dice
1 lime, juiced
4 tablespoons scallions, sliced thin
3 teaspoons kosher salt
1 teaspoon black pepper, fresh ground
Preparation:
For the Chile Puree:
In a small pot, cover the ancho chilies with boiling water and simmer until
soft. Place in a food processor or blender with the remaining ingredients and
process until smooth. Strain and reserve.
For the Salsa:
Over a grill or gas burner, char the ears of corn, rotating often with tongs. When
cool enough to handle, cut kernels from the cob. Add the corn and the remaining ingredients to a bowl and mix.
For the Soup:
Heat the olive oil in a large pot over medium heat. Add the pumpkin, ginger,
onions and garlic. Cook until softened, about 15 minutes, stirring often. Add
the thyme, cumin, chili powder, bay leaves and roasted bell peppers. Pour in
the stock and bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
Remove the bay leaves. Puree the soup in batches in a blender or use an immersion blender. Return the soup to the pot. Stir in the honey and cream and
season with salt and pepper.
In each soup bowl divide the room temperature corn salsa. Ladle the hot soup
around the salsa. Drizzle the chile puree on the soup.
G. Widman for GPTMC
Lolita
215-546-7100
www.lolitabyob.com
This is the perfect dish to
take advantage of the fall
harvest! You can find a
variety of cooking pumpkins (often different from
the ones you carve!) at
farmers’ markets throughout the region. Or, why not
head directly to the source
and pick your own pumpkin at one of the many
u-pick pumpkin patches,
like Terhune Orchards, in
New Jersey. For more information on other u-pick
locations, use the Philly
Homegrown U-Pick Finder
at visitphilly.com/food.
New England Clam
Chowder
Recipe provided by Oyster House
Serves 6-8
Ingredients:
12 cherrystone clams
1 quart clam juice
1 cup bacon, diced
2 cups Spanish onions, diced
2 cups celery, small diced
2 cups Idaho potato, diced
2 tablespoons butter
6 tablespoons flour
2 cups heavy cream
2 sprigs thyme
1 bay leaf
Preparation:
First, add clams to a medium sized pot, then add the clam juice and cover with
a tight-fitting lid. Bring to a boil and then reduce to a simmer for 12-15 minutes,
until clams are open and fully cooked. Remove the clams to cool in a bowl.
Strain the liquid through a fine mesh sieve and reserve clam stock. Finely chop
the clams when cool.
In a second 4-quart soup pot, render bacon slowly until crisp. Add onions,
celery and sweat until completely tender, about 5 minutes. Add butter then
flour and cook for 1 minute. Add herbs and slowly add clam stock, while stirring, to avoid clumps, and then bring to a simmer. Skim any impurities with a
ladle. Add potatoes and heavy cream and return to a simmer for 10-15 minutes,
until potatoes are tender. Adjust seasoning and remove herbs. Finish by adding
chopped clams. Best when made one day in advance.
Oyster House
Oyster House
1516 Sansom Street
215-567-7683
www.oysterhousephilly.com
Warm Goat Cheese Salad
With Fig Dressing
Recipe provided by ZINC Restaurant
Serves 4
Ingredients:
Salad:
1 teaspoon fresh thyme, chopped
2 handfuls fresh lettuce, washed
(rosemary is a fine substitute)
1 red beet, cooked and sliced very
Black pepper, to taste
thin
Garlic, to taste
1 cup Port wine
4 dry figs
Crêpe Dough:
4 tablespoons balsamic vinegar
1/4 cup flour
Salt, to taste
1 large egg
Olive oil
1 pinch salt
JaeHee Cho Photo
ZINC Restaurant
246 S. 11th Street
215-351-9901
www.zincbarphilly.com
1 tablespoon butter, melted
Goat Cheese:
3/4 cup milk
8 ounces fresh goat cheese
1 shallot, chopped
Preparation:
For the Salad:
Soak the figs in the Port overnight, or warm them up in the Port and let them
soak for 1/2 hour. Remove the figs and reduce the Port with the balsamic vinegar until it is 1/4 of a cup in volume. Add salt and 1 tablespoon of olive oil and
process the mixture in a blender with the figs.
On four plates, arrange the beets in a circular pattern. Place the salad in the
middle, and drizzle both with the fig dressing.
For the Goat Cheese:
Mix all of the ingredients together until well combined.
For the Crêpe Dough:
Mix the flour, salt and egg together. Add the butter, then the milk. Let the mixture rest for 1/2 hour.
Pour the crepes mixture into an 8- or 9-inch non-stick pan, just covering the
bottom. Cook, flipping once, until both sides are golden brown. Repeat as
needed.
Preheat oven to 400°F. Roll the goat cheese into 4 balls and wrap them in a
crepe like a bonbon (not super tight) with the excess dough at the top fanned
out. It will harden in the oven.
Place the bonbons on a slice of potato on a sheet pan, so they don’t stick, and
bake them for 4 to 5 minutes, until warmed through and slightly hardened. Let
them sit for 2 minutes and place them on the salad.
For a wide selection
of local cheeses, head
over to Di Bruno Bros.
They carry great goat
cheeses from Shellbark
Hollow Farm and Birchrun Hills Farm.
Memphis “Red Eye” Chili
Recipe provided by Public House Logan Square
Serves 10
Ingredients:
2 1/2 onions, chopped
1/4 cup chili powder
1/4 cup vegetable oil
1 tablespoon ground cumin
4 cloves of garlic, chopped
1 tablespoon cocoa powder
1 pound beef sirloin, cut into 1-inch
1/2 tablespoon oregano
cubes
1/2 tablespoon cayenne pepper
1 1/4 pounds ground beef
1/2 tablespoon coriander
17 ounces peeled and diced tomatoes
1/2 tablespoon salt
with juice
5 fresh hot chili peppers (seeded and
12 ounces (1 bottle) dark stout
dried)
Public House Philly
Public House Logan Square
1801 Arch Street
215-587-9040
www.publichousephilly.com
2 cups strong coffee
3 6-ounce cans tomato paste
1 quart beef broth
1 cup brown sugar
Preparation:
In a large soup pot, sauté the onions in the oil until translucent. Add the beef
sirloin and sear it for 10 minutes. Add the ground beef to the pot and sear for
an additional 10 minutes. Add the remaining ingredients and simmer for 1 1/2
hours.
Chef Note: For bean chili, add 16 ounces of kidney beans (drained) at the end of
the 1 1/2 hours, and simmer for an additional 30 minutes.
The coffee in this dish
really helps to deepen
the flavor of the chili.
Opt for a dark roast
from Garces Trading
Company—and make
an extra cup for yourself to enjoy while
cooking!
Asparagus Soup
Recipe provided by Le Bec-Fin
Serves 8–10
Ingredients:
3 onions, chopped
2 celery stalks, chopped
1 garlic head, peeled and chopped
1 sachet* containing a few sprigs of thyme, 1 bay leaf, and 1 tablespoon whole
black peppercorns
3 bunches asparagus
2 cups white wine
Le Bec-Fin
Le Bec-Fin
1523 Walnut Street
215-567-1000
www.lebecfin.com
3 quarts vegetable stock
1/2 quart spinach leaves
*A sachet is a small bundle, usually of herbs, wrapped in cheesecloth and tied with kitchen string.
The purpose is to flavor your soup, or sauce, with the herbs but also allow the chef to easily remove
the herbs when the meal is finished cooking.
Preparation:
Sweat the onions, celery and garlic. When soft, add the stems of 1 asparagus
bunch. Add the white wine and reduce to dry. Add the vegetable stock, bring
to a boil and add the rest of the asparagus stems and the sachet. Save the
asparagus tips for the garnish, if desired; otherwise, add them at this point.
When the asparagus are cooked, add the spinach leaves, and bring back to a
boil. Then, remove the sachet and blend. Strain the soup through a fine mesh
strainer after blending. Check seasoning.
Serve with warm, crusty bread.
The arrival of asparagus
signals that spring has
certainly sprung! This dish
truly shows off spring’s
local bounty, but like most
spring vegetables, the
season is short. So, stock
up while you can and enjoy the fresh, herbaceous
notes of spring from locally
grown asparagus. Many local farms also offer the opportunity to pick-your-own;
go to the Philly Homegrown
website, visitphilly.com/
food and use our U-Pick
finder to find a local farm.
Upland Cress and
Crab Salad
Recipe provided by Chifa
Serves 4
Ingredients:
Dressing:
1/2 cup soda water
2 tablespoons yuzu juice (you can
Pinch baking powder
substitute with lime juice or sevilla
1 nori sheet (can be found at Asian
orange juice)
stores and specialty markets)
2 tablespoons wasabi paste
1 tablespoon sesame oil
5 teaspoons granulated sugar
Salt, to taste
1 medium shallot, peeled and roughly chopped
Salad:
2 tablespoons rice wine vinegar
1 avocado
1/2 cup blended oil (can substitute
1 bunch upland cress (can substitute
with any neutral flavored vegetable
with watercress)
oil)
1/2 pound fresh crab meat
2 teaspoons water
1 ear corn, kernels removed and
Salt, to taste
charred or sautéed
Natalie Maronski
Chifa
707 Chestnut Street
215-925-5555
www.chifarestaurant.com
1/4 bunch cilantro
Tempura Flakes*:
1 cup blended or canola oil
1/2 cup cake flour
*Can substitute with store bought panko bread
crumbs, toasted and tossed with salt.
Preparation:
For the Dressing:
Combine all ingredients except for oil and water into a blender. Mix on high
until well incorporated and slowly add oil while the machine is running, to
emulsify. Use water to adjust the consistency so that it is just thick enough to
coat the back of a spoon. Season with salt.
For the Tempura Flakes:
Carefully heat oil to 350°F in a medium pot. Preheat oven to 350°F.
Gently brush the nori sheet with sesame oil and toast in preheated oven for
3 minutes. Allow to cool. Once cooled, tear into strips and place in a blender
and pulse until it becomes a powder. Whisk together the flour, soda water, and
baking powder untill it is smooth. Using a large spoon or ladle, drizzle the batter into the hot oil. Stir the batter around in the oil with a skimmer or wooden
spoon. Once golden brown, carefully remove flakes and allow to dry on a papertowel-lined plate. Season the flakes with the nori dust and salt.
For the Salad:
Place 3 to 4 slices of avocado on the bottom of the plate. Season them with salt
and a drizzle of the dressing. In a small mixing bowl, mix together crab, corn,
and a pinch of chopped cilantro. Add enough dressing to coat the crab and
season with salt. Spoon the crab over the avocado and top with some of the
tempura flakes. Garnish with upland cress. Enjoy.
To get the best quality
seafood you really need
to know your fishmonger!
Philadelphia, because of
its close proximity to the
Atlantic Ocean, has access
to amazing seafood.
Reading Terminal
Market has a couple of
great seafood purveyors or
you could consider signing
up for Otolith Sustainable
Seafood’s CSS (Community
Sponsored Seafood).
For more information visit
www.otolithonline.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
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.
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
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
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.
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.
Potato and Leek Soup
Recipe provided by The Farmers’ Cabinet
Serves 4-6
Ingredients:
6 Idaho potatoes
1 quart vegetable stock
1 quart heavy cream
2 cups leeks, julienned
1/2 Spanish onion, julienned
3 cloves garlic, minced
2 sprigs thyme, leaves removed from the stem
2 tablespoons blended oil
Pinch of salt and pepper
Preparation:
Peel and dice the potatoes, and reserve in cold water.
Bring a medium-sized pot to medium/high heat. Let heat for 1 minute. Add oil,
onion and leeks to the pot. Stir continuously for 3-4 minutes or until translucent. Add garlic and thyme, cook for 1 minute, and then season with salt and
pepper. Add potatoes and sauté for 5 minutes. Add vegetable stock and bring to
a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil.
Reduce heat to a simmer for 20 minutes.
Remove from heat. Season to taste, blend with a hand blender, and then, if
necessary, strain through a fine mesh sieve.
Serve hot.
Steve Legato
The Farmers’ Cabinet
1113 Walnut Street
215-923-1113
www.thefarmerscabinet.com
Apple Salad
Recipe provided by 10 Arts by Eric Ripert
Serves 4
Ingredients:
Apple Cider Vinaigrette:
Salad:
1 tablespoon whole grain mustard
2 cups mustard greens
1 tablespoon apple juice
6 cups mesclun
1/2 tablespoon cider vinegar
1 cup apple cider vinaigrette
(see recipe to left)
1/2 cup canola oil
Roasted Apples:
1 honey crisp apple, peeled, cored,
larger diced
1 cup roasted apples (see recipe
to left)
1 cup walnuts, 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
Raw apple slices, for garnish
1 tablespoon canola oil
1 tablespoon brown sugar
Salt, to taste
Preparation:
For the Apple Cider Vinaigrette:
Combine the whole grain mustard, apple juice, and cider vinegar. Then whisk in
canola oil and add salt and pepper, to taste.
For the Roasted Apples:
In a sauté pan, add canola oil over medium heat. Then, add the apples and
sauté until tender. After they are brown, add brown sugar and a pinch of salt,
and remove from heat and cool.
For the Salad:
Combine all ingredients in large mixing bowl, served with some sliced raw
apples for garnish.
Use this dish as an excuse to head out to one
of the region’s many
orchards where you
can pick your own! Use
the Philly Homegrown
U-Pick Finder on visitphilly.com/food to find
an orchard near you.
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.
Peter Beler
The Prime Rib
1701 Locust Street
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
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.
The Dandelion
The Dandelion
215-558-2500
www.thedandelionpub.com
Side Dishes
Butternut Squash
Firm Polenta
Recipe provided by Porcini Restaurant
Serves 4–6
Ingredients:
1 1/2 cups heavy cream
3 cups water
1/4 cup extra virgin olive oil
1 stick (4 ounces) unsalted butter
4 cups peeled cubed
butternut squash
2 cups polenta (not instant)
Porcini Restaurant
Porcini Restaurant
2048 Sansom Street
215-751-1175
www.porcinirestaurant.com
Salt and pepper
Preparation:
Peel squash and cut into 2-inch cubes.
Boil squash in 3 cups of lightly salted water until fork tender. Remove 2/3 of the
squash from pot; leave the rest in the water. With a hand blender or food processor, puree remaining squash in the pot with the water. Then, chop reserved
squash into 1-inch pieces and save to add to the polenta with 2 minutes of
cooking time remaining.
Add butter, olive oil, and polenta to the pot with the pureed squash. Return to
low boil and stir continuously. Slowly add heavy cream. Stir for 10 minutes and
then add salt and pepper to taste. Cook on low heat for 10 more minutes, stirring occasionally.
Remove from heat and pour into greased 9-inch casserole dish. Let cool and
then cut in 3-inch squares.
Before serving, lightly dust polenta squares with flour and then fry squares (on
one side) individually in shallow olive oil. Reheat in oven when dinner is ready
to be served.
Chef Note: A nice Thanksgiving side dish that can be enjoyed alone or with
your turkey gravy. Also makes a great stuffing.
Visit a local farmers’
market in the fall to
find localy grown
butternut squash. All of
the farmers’ markets in
Center City are located
on the Farmers’ Market
page of this cookbook,
or to find farmers’
markets outside of
Center City, use the
Philly Homegrown
Mushroom Tourte
Serves 8
Ingredients:
2 8-inch, round pie dough
1/2 pound lobster mushrooms,
1 egg
quartered
1/4 pound butter
1/2 pound chanterelle mushrooms,
1/4 cup olive oil
quartered
3/4 pound shallots, chopped finely
2 tomatoes, diced finely
Chef Note: Feel free to use dried
mushrooms (reconstituted) if you
can’t find a particular variety fresh.
Or, simply use more of one kind of
mushroom to make up for the variety
you can’t find easily in the store.
1/2 pound shitake mushrooms,
1 tablespoon tomato paste
quartered (stems off)
1 cup dry red wine
1/2 pound crimini mushrooms,
1/2 cup cream
quartered
1/3 cup shredded Gruyére
1/2 pound oyster mushrooms,
Salt, pepper, and nutmeg
1 small onion, chopped finely
5 cloves garlic, chopped finely
3 sprigs thyme (use only the leaves)
Caribou Café
Caribou Café
1126 Walnut Street
215-625-9535
www.cariboucafe.com
quartered
Preparation:
Preheat the oven to 375°F
In a large sauté pan, over high heat, add the oil and the butter. When the butter
is golden brown, add the onions, shallots and the garlic and cook for 2-3 minutes. Add the mushrooms, the tomatoes and the thyme, season with salt and
pepper and let cook for 20 minutes, stirring occasionally. All the natural waters
should have evaporated. If not, cook a while longer until the mushrooms stick
to the bottom. Sprinkle a pinch or two of ground nutmeg and stir in the tomato
paste. Now add the wine and let it reduce all away.
Finally, add the cream and cook for 5 minutes or until you have a creamy texture that sticks to your spoon. Stir in the cheese very well, check the seasoning
and let the mixture cool.
In a small bowl, mix the egg with 2 tablespoons of water and a dash of salt.
Brush the entire surface of one of the pastry rounds with the egg wash. Place
the round on a cookie sheet and pour the mushroom mixture in the center.
Spread the mixture up to 1/2 inch from the edge of the pastry. Egg wash the
other round of pastry, place it on top of the mushrooms pulling gently on it to
be able to reach the edges of the bottom round. When the two pastry rounds
meet, seal them by pressing gently. You can use a fork as well. On the top of
the pastry, with the tip of a knife, you can draw designs lightly and poke a hole
right in the middle the size of a dime. Place in the oven for 35 minutes or until
golden. Make sure the bottom is brown too. Serve with a small salad.
Did you know that Kennett Square, PA, located
only 45 minutes outside of Philadelphia, is
the mushroom capital
of the world? They produce over 60% of the
nation’s mushrooms!
Pick up local mushrooms year round at a
variety of local super
markets and gourmet
grocers like Di Bruno
Brothers.
Brussels Sprouts
with Smoked Bacon, Caramelized Onions
and Stone Ground Mustard
Serves 4–6
Ingredients:
1 pound fresh Brussels sprouts
1/2 cup smoked bacon, cut into 1/4 inch strips, crosswise
4-6 tablespoons butter
1/2 onion, chopped
2 tablespoons honey
2 tablespoons stone ground mustard
2 tablespoons rice vinegar
Square 1682
Square 1682
215-563-5008
www.square1682.com
1 teaspoon lemon juice or 1
tablespoon Meyer lemon juice, fresh squeezed
1/4 cup toasted, slivered almonds
Preparation:
Remove any old-looking outer leaves on the Brussels sprouts and discard. Split
in half and parboil the Brussels sprouts (or steam them) for 3 minutes or until
just tender. They should be almost cooked all the way through (split one in half
to test). Strain the hot water and place the sprouts in a bowl of ice water (this
will keep their color bright green).
In a large sauté pan on medium heat, render the bacon until crisp, add the
onions and cook until translucent, and caramelized, about 4-5 minutes. Add
butter and the Brussels sprouts halves. Increase the heat to medium high and
cook for several more minutes. Add the honey, stone ground mustard, rice
vinegar and season with salt and pepper to taste, while the Brussels sprouts are
cooking. Do not overcook! Overcooked Brussels sprouts are bitter and are the
main reason why some people don’t like them.
Remove the pan from the heat, stir in the lemon juice and half of the toasted
almonds. Season with salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Serve warm.
Head straight to the
Fair Food Farmstand at
Reading Terminal Market and pick up some
of ‘Glenn’s Bacon,’
made in Lancaster, to
make this dish a true
standout!
Serafina Ratatouille
Recipe provided by Serafina Philadelphia
Serves 6-8
Ingredients:
1 large zucchini
1 large yellow squash
2 red bell peppers
1 small eggplant
1 stalk fresh oregano, chopped
1 sprig thyme
12 ounces pomodoro (tomato sauce)
Olive oil, as needed
Coarse salt and black pepper, to taste
Preparation:
Chop each vegetable into small, 1-inch pieces. Sauté each vegetable ingredient
separately with a small amount of olive oil, to a firm consistency. Add a small
amount of salt and black pepper, to taste. Set aside each vegetable ingredient
after sautéing.
When ready for final preparation, combine all vegetable ingredients in a large
saucepan, add 12 ounces of the sauce, the thyme, oregano, salt and pepper.
Sauté and slightly stew ingredients until tender. Serve.
Rose Parotta
Serafina Philadelphia
215-977-7755
www.serafinarestaurant.com/serafina/
philadelphia
Root Vegetable Gratin
Recipe provided by The Farmers’ Cabinet
Serves 4-6
Ingredients:
1 celery root
1 rutabaga
1 turnip
1 sweet potato
2 sprigs thyme
3/4 quart heavy cream
1 pint shaved Parmesan
Steve Legato
The Farmers’ Cabinet
1113 Walnut Street
215-923-1113
www.thefarmerscabinet.com
Preparation:
Preheat oven to 375°F.
Peel and thinly slice all vegetables, chop the thyme and combine all ingredients in a large mixing bowl and mix well. Place all ingredients in a 2-inch-deep
baking pan, cover and bake for 45 minutes. Remove the cover and bake for an
additional 20 minutes or until the top is golden brown.
This dish was made for
cold nights and
local winter vegetables.
Head straight to a
winter farmers’ market
at Rittenhouse Square
(Saturdays, 9AM–3PM)
or Suburban Station
(Thursdays, Noon–
6:30PM) for the best
selection.
German Potato Salad
Recipe provided by Percy Street BBQ
Serves 4
Ingredients:
3 pounds red bliss potatoes, quartered
1 medium red onion, finely diced
3/4 pound bacon, sliced into matchstick lardons
1 cup apple cider vinegar
1 tablespoon mustard seed
1/2 cup scallions, chopped
Jason Varney
Percy Street BBQ
900 South Street
215-625-8510
www.percystreet.com
Salt, to taste
Preparation:
Place the quartered potatoes in a medium-sized pot and cover with cold water.
Bring to a boil. Once boiling, turn down to a simmer. Cook for approximately 20
minutes or until the potatoes are tender, yet still hold shape. Strain and spread
out on a tray to cool.
Slowly cook bacon until crispy and drain, reserving the bacon fat.
Add the bacon fat and the onions back to the pan the bacon was cooked in and
sweat them on medium heat. Season with salt until they are sweet like candy.
Add mustard seed to the onions and toast for 1 minute. Add vinegar to the
onions and cook until the harsh vinegar flavor dissipates and the flavor is mild,
yet tangy. Remove the pan from the heat.
Let onion mixture cool, then whisk in olive oil until emulsified.
Now mix the potatoes with the bacon and the onion mixture, heat gently and
serve with fresh scallions.
In the early spring, baby
potatoes begin to show
their adorable little faces
at the market. Their soft
texture and sweet flavor
would be perfect in this
potato salad. Remember,
however, that they will be
smaller in size so you’d
only need to cut them in
half and reduce the cooking time. Find a farmers’
market near you using the
Philly Homegrown Farmers’
Market Finder at visitphilly.
com/food.
Bajan Macaroni Pie
Recipe provided by Rum Bar Restaurant and Lounge
Serves 6–8
Ingredients:
Bajan Seasoning:
1/2 onion, finely chopped
1 teaspoon black pepper, ground
2 tablespoons Dijon mustard
2 chipotle peppers, minced
8 strips bacon
1/8 onion, finely chopped
1 bunch parsley, chopped
1 garlic clove
1 cup yellow cheddar cheese, grated
1 teaspoon cloves, ground
1 cup Chihuahua cheese, grated
1 teaspoon fresh thyme, chopped
Center City Cooks Note: Can be
found in most Mexican grocery
stores (there are quite a few in the
1/3 bunch parsley, chopped
1 teaspoon paprika
Macaroni Pie:
1 pound elbow macaroni
1 sweet pepper, chopped
1 tablespoon paprika
1 teaspoon black pepper, ground
Italian market).
2 tablespoons Bajan seasoning
Breadcrumbs, for dusting the top of
the pie
Parmesan cheese, for dusting the
top of the pie
3 tablespoons mayonnaise
Preparation:
For the Bajan Seasoning:
Combine all Bajan seasoning ingredients with a mortar and pestle.
Center City Cooks Note: If you do not have a mortar and pestle, feel free
to roughly chop these ingredients in a food processor. Be sure not to blend
into a paste.
For the Macaroni Pie:
Preheat the oven to 350°F.
Cook macaroni until it’s al dente and then strain and leave to the side. Cook
bacon strips until they’re crispy and then crumble them. Combine all the
ingredients (except Parmesan cheese and breadcrumbs) in a bowl. Then put everything into a nonstick 13-by-9-inch cake pan. Dust the pie with breadcrumbs
and Parmesan cheese.
Put in a 350°F oven for 15 to 20 minutes or until the crust is golden brown.
Rum Bar
Rum Bar Restaurant and Lounge
2005 Walnut Street
215-751-0404
www.rum-bar.com
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
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
Terra Restaurant
1/2 cup coleslaw dressing, feel free to
use more or less depending on how
you like the consistency of your slaw
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.
Terra Restaurant
243 South Camac Street
215-545-1102
www.terrapa.com
Apricot Polenta*
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
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.
Porcini Restaurant
Porcini Restaurant
2048 Sansom Street
215-751-1175
Truffle Twice-Baked Potato
Recipe provided by The Capital Grille
Serves 4
Ingredients:
4 extra large Idaho potatoes
1 tablespoon kosher salt
1/2 cup sour cream
1/2 cup heavy cream
3 tablespoons chives, finely chopped
1 tablespoon white truffle oil
3/4 cup Parmigiano-Reggiano cheese, grated
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
1 stick butter, unsalted, cubed into 1/4-inch squares
1/4 cup Parmigiano-Reggiano cheese, finely grated
Preparation:
Scrub potatoes well in cold water to remove any excess dirt and poke a few
small holes in them. Coat the potatoes with the olive oil and 1 tablespoon of
the kosher salt.
Bake potatoes, on a baking sheet, in a 425°F oven for 1 hour, until a knife passes
easily into the center of the potato. Allow potatoes to cool to room temperature.
Create an oval incision just through the skin on top of potato and gently
remove the skin. Draw a pattern of 1/2-inch squares through the flesh of the
potato and carefully scoop out flesh, being careful not to break the skin.
Place chunks of potato in stainless mixing bowl and add the sour cream, heavy
cream, chives, truffle oil and 3/4 cup Parmesan cheese. Mix very gently until just combined to avoid making the potato mixture pasty. Season with salt
and black pepper to taste. Carefully place the mixture back in the shell, being
careful not to pack too tightly. (The texture should be loose and resemble a dry
potato salad.) Sprinkle top of potatoes with 1/4 cup Parmesan cheese and dot
each potato evenly with cubes of the butter.
These steps may be completed up to 12 hours in advance. Store the potatoes
in the refrigerator until ready to use. When ready to serve, bake the potatoes at
400°F for 15 minutes, until hot in the center and golden brown on top.
The Capital Grille
The Capital Grille
215-545-9588
www.thecapitalgrille.com
Fried Green Tomatoes with
Tomato-Bacon Mayo
Recipe provided by Percy Street BBQ
Serves 4
Ingredients:
Tomato Bacon Mayo:
2 teaspoons salt
1/8 pound slab bacon, cut into
1/4-inch squares
1 1/2 cups crushed red tomatoes
2 green tomatoes
1 cup Hellman’s mayonnaise
2 cups seasoned breadcrumbs
2 sprigs tarragon
4 eggs, whisked
Fried Green Tomatoes:
2 cups all-purpose flour
1 1/2 cups rice wine vinegar
Vegetable oil, for frying
1/2 cup water
Thermometer, for oil
Preparation:
For the Tomato Bacon Mayo:
Place the bacon in a small sauté pan. Turn the heat on low and let the bacon
render its fat and let the bits get crispy. Take off the heat and set aside.
In a small pot over a medium-high flame, cook the tomatoes down until they
are a deep dark red color with intense flavor. Add the rendered bacon, including
the fat, to the tomato reduction, and mix well. Take this mixture out of the pot
and place in a bowl. Refrigerate until cold. Once the tomato-bacon mixture is
chilled, you can add the mayonnaise. Whisk to combine.
For the Fried Green Tomatoes:
Cut the green tomatoes into 1/4-inch slices and spread them out in a shallow
Pyrex pan.
In a small pot, heat the rice wine vinegar, water, sugar, salt and tarragon. Bring
just to a boil to dissolve the sugar and salt. Pour the hot vinegar mixture over
the tomatoes and let it sit for about 20 minutes.
While the tomatoes are steeping, set up a breading station. Place the flour,
whisked eggs and breadcrumbs each in their own separate bowl, in a row on
the counter.
When the tomatoes are done steeping, remove them from the vinegar mixture
onto a plate. No need to pat them dry. Now, dredge the tomatoes: First, put
them in the flour bowl, turning them over to coat both sides. Next, place them
in the whisked eggs, turning them again to coat, and finally, onto the seasoned
breadcrumbs, turning them to coat.
In a medium-sized sauté pan, cover the bottom with about 1 inch of vegetable
oil. Heat to 350°F. Place the tomatoes in the pan, making sure to leave about an
inch between each tomato. You do not want to crowd your pan. As each tomato
begins to brown, gently turn over to brown the other side. When both sides are
a golden brown, remove from the oil, and place on a plate with paper towels to
drain any excess oil. Season lightly with salt and serve immediately with a dollop of tomato-bacon mayonnaise and enjoy!
Jason Varney
Percy Street BBQ
900 South Street
215-625-8510
www.percystreet.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
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.
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.
Sofitel Hotels
Liberté Urban Chic Lounge
@ Sofitel Philadelphia
215-569-8300
www.libertelounge.com
Entrees
Olive Oil Poached
Scottish Salmon
with Fresh Fava Bean and Sauce Beaumaniere
Serves 4
Ingredients:
Sauce Beaumaniere:
Salmon:
6 roma tomatoes, blanched, peeled,
4 6-ounce fillet of salmon
seeded, and small dice
4 cups of olive oil (enough to cover
4 leaves basil, sliced thin
the salmon in a pan)
2 tablespoons red onion, fine dice
Salt
1 tablespoon sherry vinegar
White pepper
Fava Beans:
1 cup fava beans, peeled and
blanched
Butter
Salt
Pepper
Preparation:
For the Sauce Beaumaniere:
Make the sauce the day before. In a small bowl, combine the diced tomato,
basil, onion, sherry vinegar and 3 tablespoons of olive oil. Gently mix together.
Cover and place in the refrigerator so the flavors can mature.
For the Salmon:
Season the salmon with salt and white pepper and set aside. Place the olive
oil in a shallow pot with enough oil to cover the salmon, put on medium heat
until it reaches a temperature of 140°F. Add the salmon and let cook for three
minutes. Flip over and cook for three more minutes for medium rare.
For the Fava Beans:
While the salmon is cooking, put 1 tablespoon of butter, the fava beans, salt
and pepper in a small sauce pot. Heat on high until boiling. In a serving bowl
put down the warm fava beans, place the salmon on top, dress the whole
salmon with the sauce beaumaniere.
Le Bec-Fin
Le Bec-Fin
1523 Walnut Street
215-567-1000
www.lebecfin.com
Scaloppini of Pork
Stuffed with Granny Smith Apples and Chestnuts
Served with Amaretto Demi-Glace
Serves 4
Ingredients:
1 pound pork cutlets
1 egg
2 Granny Smith apples
1 cup rich veal demi-glace
1 shallot
Amaretto
1 cup peeled, cooked chestnuts
Salt and pepper
2 slices white bread
Flour, for dredging
½ cup butter
1 sprig rosemary, chopped
Le Castagne
215-751-9913
www.lecastagne.com
2 leaves sage, chopped
¼ cup heavy cream
Preparation:
Peel and slice the apple into thin 1/2 circles or a rough dice. Rough chop the
chestnuts and the white bread. Mix the three items in a bowl and add the
chopped rosemary and sage. Cover the stuffing with the heavy cream and one
egg, allowing the bread to absorb all the liquid. Mix in salt and pepper and
make into a paste with your hands. Set aside.
Lay the pork cutlet flat and place a small ball of stuffing onto one side. Then
fold the other half over to seal the meat creating a half moon shape. Salt
and pepper the pork then dredge in flour. With a hot sauté pan, add a little
extra virgin olive oil and sear the meat. Deglaze the pan with amaretto and
let the alcohol burn off. Then add the veal demi-glace, reduce and finish with
some butter.
Aside from buying local apples for this dish,
why not also seek out
locally and sustainably
raised heritage breed
pork? You can find
Country Time Farms
Heritage Pork at the
Fair Food Farmstand
in Reading Terminal
Market.
Sliced Filet
with Cippolini Onions and Wild Mushrooms
Recipe provided by The Capital Grille
Serves 4
Ingredients:
4 10-ounce pieces of filet mignon
Kosher salt, as needed
6 ounces cippolini onions, in oil
1/2 pound wild mushrooms
4 tablespoons fig essence (can be
found online)
8 tablespoons (4 ounces) demi-glace
The Capital Grille
The Capital Grille
215-545-9588
www.thecapitalgrille.com
Preparation:
Season steak liberally with salt and cook to the desired degree of doneness over
very hot coals on a grill or in a very hot pan. While the steak cooks, place cippolini onions and mushrooms in a hot sauté pan and begin to cook. Once the
mushrooms begin to soften and give off moisture, add in the fig essence and
toss to coat.
Chef Note: Do not cook the mushrooms and onions too far in advance or it will
destroy the texture. Measure the fig essence carefully. If too much is used, it
will add an unwanted sweetness to the dish. 1 tablespoon per serving is just
enough to help caramelize the vegetables.
Arrange the onion and mushroom mixture on the center of the plate and place
the filet over the top of the mixture. Pour one ounce of the demi-glace around
each steak and serve.
Be sure to use local
mushrooms from Kennett Square, PA in this
dish – we think Hen-ofthe-Woods or shitakes
would be delicious!
Chili Maple Glazed
Lollipop Lamb Chops
Recipe provided by The Palm Philadelphia
Serves 2
Ingredients:
Maple Chili Glaze (bulk):
Lamb Chops:
5 jalapeno peppers, roasted, peeled
4 6-ounce double lamb chop
and seeded
(use a chop from loin end of rack)
3 cloves of garlic, roasted
Kosher salt, for seasoning
8 tablespoons (4 ounces) maple syrup
2 tablespoons maple chili glaze
½ bunch flat leaf parsley
2 teaspoons maple chili glaze
2 limes, juiced
(reserve glaze after broiling)
4 tablespoons (2 ounces) sherry
2 cups mizuna lettuce
vinegar
¾ cup (6 ounces) blended oil (90%
canola oil, 10% olive oil)
Preparation:
For the Maple Chili Glaze:
Roast garlic and jalapeno peppers and hold. In food processor, puree jalapeno
and garlic with maple syrup, parsley, lime juice and vinegar. Add blended oil
slowly to emulsify. Strain the liquid through a mesh strainer and hold to the
side. This recipe will make more than you need for the 4 lamb chops, so even
if you scale-up the lamb chop portion of this recipe, you shouldn’t need to
scale-up the glaze portion. For the Lamb Chops:
Season the lamb chops with kosher salt and chili glaze prior to placing under
the broiler. Broil the lamb chops to the desired temperature. Toss mizuna with
2 teaspoons of maple chili glaze and place on plates. Plate the two lamb chops
over the mizuna; serve the first lamb chop with 1 tablespoon of the chili glaze
as garnish.
Chef Note: Cut lamb chops from the loin end of the rack - lamb chops will cook
quickly (3-4 minutes per side for medium rare)
The Palm
The Palm – Philadelphia
200 South Broad Street
215-546-7256
www.thepalm.com/Philadelphia
Pumpkin Ricotta Gnocchi
With Sage Butter
Serves 4
Ingredients:
Gnocchi:
4 cups whole milk ricotta
1 cup canned pumpkin
2 extra large eggs, mixed
Porcini
Porcini Restaurant
2048 Sansom Street
215-751-1175
Sauce:
6 fresh sage leaves
1/4 stick unsalted butter
1/2 cup Pecorino Romano cheese, grated
Preparation:
For the Gnocchi:
Make two piles, one ricotta cheese and the other all-purpose flour. Make a well
in the ricotta; add the two eggs and pumpkin to the well. Sprinkle salt evenly
on eggs, ricotta, and pumpkin. Use a fork to slowly blend the eggs, cheese and
pumpkin until fully incorporated. Slowly add flour a little at a time until a
dough is formed that’s not too sticky to work with. Leave a small amount of
flour to use as needed.
Roll the dough into 8-inch-long ropes, 1/2-inch thick. Cut in ¾-inch-long pieces.
Blanch gnocchi in salted boiling water until they float to the top; remove and
place on lightly oiled sheet tray.
For the Sauce:
On medium-low heat, melt the butter in a large skillet and add whole sage
leaves. Add gnocchi to the skillet to coat with the butter and sage sauce and
sprinkle Pecorino Romano over the top.
Serve warm.
Center City Cooks Note: Feel free to add in some spices like cinnamon or
cloves with the pumpkin to give this recipe a deeper pumpkin pie flavor!
Instead of using canned
pumpkin, why not roast
your own? Pumpkins are
abundant throughout fall
and winter and are easy to
roast yourself. Look for a
small (1- to 2-pound) “sugar” pumpkin at your local
farmers’ market, cut off
the top, scoop out the seeds
and membrane, drizzle
with a little olive oil and
roast in the oven at 375° for
20-40 minutes (depending
on the size of your pumpkin) until tender. Remove
from the oven and let cool,
scoop out flesh from pumpkin and use 1 cup for this
dish. The remainder can be
cooled, placed in a freezer
bag and stored in the freezer for up to 3 months.
Chestnut Ravioli
Serves 4
Ingredients:
Ravioli:
2 lasagna sheets of fresh pasta, not the
dried variety
Center City Cooks Note: You can find
great sources of fresh pasta in the Italian Market. If they don’t have 12-inch
square lasagna sheets fresh, you can use 3
regular-sized, uncut pasta sheets
1 bunch of sage, chopped
4 egg yolks
6 ounces cooked chestnuts
2 tablespoons maple syrup
Heavy cream, as needed
Flour, as needed
Salt, to taste
Sauce:
1 bunch of sage
32 ounces heavy cream
4 ounces white wine
Sweet Potato Puree:
2 large sweet potatoes
Butter, as needed
Garnish:
4 slices of pancetta (bacon can be substituted, if necessary)
Liberté
Liberté Urban Chic Lounge
@ Sofitel Philadelphia
215-569-8300 | www.libertelounge.com
Preparation:
For the Ravioli:
Roughly chop half the chestnuts and puree the other half. Mix the chestnuts with the
egg yolk, sage, maple syrup and enough heavy cream to moisten the filling. Season with
salt and ensure that the mixture is not too wet. Place half the lasagna sheet on a lightly
floured surface. Divide the chestnut filling into equal parts and place on to the lasagna
sheet leaving a space between them. Brush around the filling with egg yolk and place the
other half of the lasagna sheet on top, ensuring that there are no air bubbles trapped inside. Gently push together the lasagna sheet without squashing the middle. With a round
cutter the same diameter of the filling, gently seal the 2 pieces of pasta together. You can
also use the tips of a fork to do this. With a slightly larger round cutter, cut out the ravioli,
remove excess pasta and discard. Store on a tray sprinkled with fine polenta or semolina
to keep it from sticking. Or cook immediately in boiling water until the pasta is al dente.
For the Sauce:
Pour white wine into a warm pan and bring to a boil. Stir in the remaining heavy cream.
Finely chop the remainder of the sage while the cream reduces by half. Add the sage and
season to taste and serve over the pasta.
For the Sweet Potato Puree:
Peel the sweet potato and cook in boiling water until soft. Once the potatoes are cooked,
remove from the water, drain the pan and place the potatoes back in that same pan and
reheat at a low heat. This will remove any excess water from the potato. Pass the potato
through a ricer or fine sieve into a bowl. Add butter and season to taste. Mix rapidly to
make it smooth and place in a piping bag and keep warm.
For the Garnish:
Place thinly sliced pancetta into a nonstick pan, large enough to hold the entire slice.
Place on low heat with nonstick baking paper and a heavy object on top. This heavy object could be another heavy tray or pan. Cook until crispy.
For Plating:
Pipe two long strips of warm sweet potato puree on both sides of the plate, leaving a
space in the middle the same size as the ravioli. Place a little of the puree in the center
of the plate (this stops the ravioli from slipping). Place the cooked ravioli onto the puree,
in the middle of the plate. Spoon the warm sauce over the ravioli and pipe some puree
on top of the ravioli; sprinkle the fried sage (optional) and garnish by placing the crisp
pancetta on top and serve.
Pancetta doesn’t always have to come
from Italy. Philadelphia is home to some
creative and delicious
cured meat purveyors,
such as North South
Meatery & Canning
Co. (from the guys at
Southwark), PorcSalt
(who vends at the Rittenhouse Farmers’
Market) and Le Virtù.
Veal Breast Roast Lyonnaise
Serves 4
Ingredients:
1 1/2 pounds boneless veal breast
1/2 cup cream
1/2 pound sausage meat (veal, pork
1/2 small onion, finely chopped
and beef)
1/2 stick butter
1 egg
1 tomato, finely diced
1/4 pound shiitake mushrooms,
3/4 cup white wine
stems removed and quartered
Salt, pepper, oil, and spices, as needed
1 clove garlic, finely chopped
1 1/2 shallots, finely chopped
1 sprig thyme, use only the leaves
1/2 cup dry red wine
1 pound Swiss chard, cleaned and
shredded
Preparation:
Butterfly the veal breast and remove any large amounts of fat. Season with salt
and pepper.
To prepare the stuffing, sauté the mushrooms, shallots and garlic in a little bit
of oil until soft and then season with salt and pepper. In another pan, cook
the chard and onion in a bit of butter. When cooked, add the cream, salt and
pepper and let reduce until the cream mixes with the greens. When all the
ingredients are ready, add the sausage meat, Swiss chard, and the mushrooms
in a mixing bowl. Season with all of the spices, salt and pepper; add the thyme,
the red wine and the egg; mix until the mixture is well combined.
Spread this stuffing onto the breast of veal and roll it and tie it firmly like a
roast.
In a large pan, heat some oil and butter, season and then sear the roast on all
sides. Add the tomatoes and the white wine and cover and cook at 350°F for
1 1/2 hours.
Remove the roast, slice it and whisk all the trimmings in the bottom of the pan
(with the help of water if needed) and pour around the roast before serving.
J.B. Abbott
Caribou Café
1126 Walnut Street
215-625-9535
www.cariboucafe.com
Roasted Leg of Lamb
Recipe provided by M Restaurant at the Morris House Hotel
Serves 4-6
Ingredients:
Lamb:
4 pounds leg of lamb (tied, bone in)
1 tablespoon thyme, chopped
4 cloves garlic, minced
1 tablespoon rosemary, chopped
1 teaspoon black pepper
Beans:
1 pound white cannellini beans, dried
1 onion
2 stalks celery
2 carrots, peeled
1 sprig thyme
1 sprig rosemary
1 1/2 quarts chicken stock, or enough
to keep the beans covered in your pot
Roasted Garlic:
2 heads garlic
Extra virgin olive oil (enough to cover
the garlic 3/4 of the way in an oven
safe ramekin)
Pinch of salt
Pinch of rosemary
M Restaurant
M Restaurant at the Morris House Hotel
215-625-6666
www.mrestaurantphilly.com
Greens:
2 cloves garlic
1 bunch Swiss chard, washed
Mache, for garnish
Preparation:
For the Lamb:
Put the lamb leg in a container; rub with extra virgin olive oil, thyme, crushed garlic
cloves, rosemary, and cracked black pepper. Let rest and marinate for 12-24 hours.
Preheat oven to 425°F. Remove the lamb from the marinade. Wipe off any herbs and garlic
and season heavily with salt and pepper. Put the lamb leg into a roasting pan and roast at
425°F until golden brown, and then reduce the heat to 325°F and cook for an additional
1 to 1 1/2 hours. When the internal temperature reads 130°F, lower the oven to 150°F and
rest until ready to slice and serve.
For the Beans:
Cover the beans in cold water (no salt) and soak over night. The next day, drain the beans
and put into a saucepan. Add 1 whole, peeled onion, 2 stalks of celery, 2 whole peeled
carrots, 1 sprig of thyme and one sprig of rosemary to the beans. Then, add the chicken
stock, which should cover the beans by 2 inches. Slowly simmer (no bubbles) for 2 hours,
and add more stock if necessary to keep the liquid above the beans. Do not salt until the
beans are fully cooked. Strain the beans and season with salt and pepper. Reserve the
juice, and remove the vegetables.
For the Roasted Garlic:
Take 2 whole heads of garlic, and with a knife, slice the tips of both and place facing
down in a small saucepot or oven safe container, but don’t use one made of aluminum.
Cover the garlic 3/4 of the way with olive oil and add a pinch of salt and rosemary. Cover
with foil and bake at 300°F for 30 to 40 minutes. Cool at room temperature. Pinch the
entire head to remove the garlic.
For the Greens:
Remove the Swiss chard from the stem and roughly chop. Remove the mache from the
soil, clean with ice-cold water, and spin to dry. Reserve. Heat a frying pan and slice 2
cloves of raw garlic. Add oil to the hot pan and add the garlic. Toast the garlic until it
starts to color then add the Swiss chard. Season with salt and pepper. Add the beans
and 1 cup of the reserved stock. Cook until there is just a little juice remaining, and then
spoon the ingredients in a bowl for serving.
For plating:
Slice the lamb leg, being careful to avoid the bone. Spoon beans and chard on a plate and
top with 2 slices of lamb. Garnish with some mache and a piece of roasted garlic.
Locally sourced lamb
is available year-round
in Philadelphia and can
be accessed at most
local farmers’ markets,
and specialty foods
stores like Weaver’s
Way or Harvest Local
Foods. Some farms
will also sell direct to
consumers like Sweet
Stem Farm in Lancaster or High View Farm in
southern New Jersey.
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.
Natalie Maronski
Chifa
707 Chestnut Street
215-925-5555
www.chifarestaurant.com
Seared Sea Scallops with
Roasted Tomato Coulis*
Serves 4
Ingredients:
Roasted Tomato Coulis:
3 medium vine ripe tomatoes
4 cloves garlic
Scallops:
Porcini Restaurant
Porcini Restaurant
2048 Sansom Street
215-751-1175
1 1/3 pounds sea scallops (U 10/20 per pound)
1/8 cup vegetable oil
3 ounces fresh baby arugula
Preparation:
For the Roasted Tomato Coulis:
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.
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.
Turkey Tetrazzini
Recipe provided by Tavern 17
Serves 4
Ingredients:
10 ounces mushrooms, thinly sliced
1/4 cup all-purpose flour
1 3/4 cup milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets if desired
Soenne Fotodesigner
Tavern 17
Radisson Plaza Warwick Hotel
1701 Locust Street
215-790-1799
www.tavern17restaurant.com
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs
Preparation:
In a large, heavy saucepan, cook the mushrooms in 4 tablespoons of the butter
over moderate heat, stirring, until most of the liquid they give off has evaporated. Then, stir in the flour, and cook the mixture over low heat, stirring, for
3 minutes. Add the milk, in a stream, and then the broth and the wine, while
stirring. Bring the mixture to a boil, keep stirring, and simmer the sauce for 5
minutes.
In a kettle of boiling, salted water, cook the spaghetti until it is al dente and
drain it well.
In a large bowl combine the spaghetti, mushroom sauce, turkey, peas, and salt
and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to
a buttered shallow 3-quart casserole.
In a small bowl, combine the remaining 1/3 cup Parmesan, the bread crumbs,
and salt and pepper, to taste, and then sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon of butter, cut into bits.
The tetrazzini may be prepared up to this point 1 month in advance and kept
frozen, covered. Bake the tetrazzini in the middle of a preheated 375°F oven for
30 to 40 minutes, or until it is bubbling and the top is golden.
Did you know that
Southeastern PA is the
undisputed ‘Mushroom
Capital of the World’?
Look for mushrooms
grown in Kennett
Square at area farmers’
markets and Reading
Terminal Market.
Pappardelle Pasta
with Braised Short Ribs and Butternut Squash
Recipe provided by Davio’s Northern Italian Steakhouse
Serves 6
Ingredients:
Braised Short Ribs:
Pappardelle:
1 pound boneless beef short ribs
2 pounds fresh pappardelle pasta
1 cup mirepoix (onions, celery and
carrots, finely diced)
1 bunch sage, chopped
1/2 tablespoon garlic, minced
Water, as necessary
1 cup veal stock
4 ounces unsalted butter
1/4 cup red wine
Davio’s
Davio’s Northern Italian Steakhouse
215-563-4810
www.davios.com
Roasted Butternut Squash:
2 cups butternut squash, diced
Olive oil, to coat squash
Preparation:
For the Braised Short Ribs:
Preheat the oven to 400°F. Season the meat with salt and pepper and place it
in a glass baking dish in the oven, unconvered, until browned. Add vegetable
mirepoix and water until covered slightly. Cover the baking dish with foil and
cook at 400°F for 1 hour. Then, lower the temperature to 250°F and cook for 1
more hour, until tender. Once cooled, chop or shred the meat.
For the Roasted Butternut Squash:
Preheat oven to 350°F. Dice the butternut squash, lightly coat with the oil, and
season with salt and pepper. Roast the squash at 350°F for 30 minutes, or until
the squash is tender.
For the Papparedelle:
In a large sauté pan, add butter and garlic and cook for 30 seconds, until the
butter is melted and the garlic is translucent. Add the braised short ribs and
red wine and bring up to a boil and reduce by 1/2. Add roasted butternut
squash and veal stock. Reduce down to 1/2. In a separate pot, blanch pappardelle in boiling salted water until al dente (around 3-4 minutes). Strain the
pasta and add to the sauté pan with sage. Season and serve.
Head over to Di Bruno
Brothers or the Fair
Food Farmstand to
pick up locally-made
Severino Pasta.
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
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
215-988-1799
www.almadecubarestaurant.com
Roast Chicken with Dried
Fruit and Almonds*
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
215-569-8300
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.
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.
Desserts
Apple or Pear Upside Down
Gingerbread
Serves 8-10
Ingredients:
Cake:
1 cup light brown sugar
3-5 apples or pears—peeled, cored
10 tablespoons molasses
and sliced into thin wedges
1 cup buttermilk
1/2 cups (one stick) melted butter
1 teaspoon baking powder
1/2 teaspoon salt
Caramel:
4 teaspoons ground cinnamon
2/3 cup melted butter
2 teaspoons ground ginger
1 1/2 cup light brown sugar
215-563-4810
www.davios.com
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 whole eggs
Preparation:
For the Cake:
Blend all dry ingredients together and sift. Blend all wet ingredients together
separately. Slowly mix wet ingredients into dry.
For the Caramel:
Heat the sugar in a sauce pan until it melts and all of the sugar crystals are
dissolved. Be careful to make sure it doesn’t burn. Once it’s melted, stir in
the butter and remove from the heat. This should produce a relatively thick
caramel sauce.
Spread the caramel over bottom and the sides of a greased, 9-inch cake pan.
Arrange the sliced apples or pears over top of the caramel. Pour batter into the
prepared pan. Bake at 350 degrees for approximately 25-30 minutes.
Make this delicious
dessert September
through November
after visiting a local
orchard and picking
your own apples or
pears. Not sure where
to go? Check out the
Philly Homegrown
U-Pick Finder at
Chocolate Red Velvet
Cupcakes
Recipe provided by Smokin’ Betty’s
Ingredients:
Cupcakes:
1 teaspoon white vinegar
1/4 cup cocoa
2 tablespoons (1 ounce) red food dye
2 cups sugar
2 cups flour
Icing:
1 teaspoon baking soda
1 cup (2 sticks) butter, room
2 teaspoons baking powder
temperature
1/2 teaspoon salt
1 cup cream cheese, room
3 eggs
temperature
1 cup buttermilk
1 cup powdered sugar
Smokin’ Betty’s
Smokin’ Betty’s
215-922-6500
www.smokinbettys.com
1 1/2 teaspoons vanilla
1 cup vegetable oil
Preparation:
Preheat oven to 300°F
For the Cupcakes:
Mix together the first 6 dry ingredients in a bowl. Then, separately mix together the next 6 wet ingredients and combine with the first mixture. Use cupcake
liners or heavily grease your cupcake pan. Fill the cupcake holes ½ full and
bake at 300°F for 15 minutes, or until the cupcakes are done.
For the Icing:
Combine the butter, cream cheese, and powdered sugar and mix until smooth.
When the cupcakes are cool, remove them from the pan and ice generously.
Philadelphia is
fortunate to be close to
so many local dairies
and creameries. Pick
up a bottle of Trickling
Springs buttermilk, in
a returnable glass
bottle, from one of their
many downtown retail
locations.
Tres Leches
Serves 20
Ingredients:
The Cake:
The Soaking Milk:
7 whole eggs
1 1/2 cans evaporated milk
1 1/2 cups all-purpose flour
2 cans sweetened condensed milk
1 1/2 cups sugar
1/2 quart heavy cream
1/2 teaspoon baking powder
4 tablespoons (2 ounces) whole milk
2 vanilla beans, split (Scrape
seeds and reserve. Discard empty
El Vez
El Vez
215-928-9800
bean pods.)
Preparation:
Preheat oven to 300°F.
For the Cake:
Sift the flour and baking powder together and set aside. In a metal bowl, mix
eggs and sugar over a double boiler until sugar dissolves. Place the egg mixture
in a stand mixer and whip on high until it becomes frothy (about 10 minutes).
Line a 13 x 9 inch pan with parchment paper. Spray the parchment paper with
non-stick pan spray. Put on a latex glove and work the flour into the egg and
sugar mixture by hand until it is completely incorporated. Pour into pan lined
with sprayed parchment paper. Bake at 300 degrees for 45 minutes. Test with
a toothpick or cake tester after 45 minutes; if it comes out clean, remove the
pan from the oven and let cool. If it doesn’t come out clean, put the pan back in
the oven for ten more minutes and repeat checking process. After the cake has
cooled completely to room temperature, remove from pan and place on cutting
board and remove the top, bottom, and side crusts with a serrated knife. A chef
knife works as well if no serrated knife is available.
For the Soaking Milk:
Heat all ingredients in a sauce pot, except the sweetened condensed milk.
Heat until it comes to a boil and let boil for 3 minutes. Place the sweetened
condensed milk into a bowl. Through a strainer, temper the hot liquid into the
condensed milk until completely incorporated. (Temper means to add a little
bit of hot liquid into cold liquid a little at a time so the temperature catches
up.) Then place the liquid in a bowl submerged over an ice bath to cool down.
When completely cooled down, pour the liquid over the cake and let sit for 12
hours. If you need to rush, 3 hours should be ok. The longer you soak the cake,
the more flavors it will pick up.
Use local, pastureraised eggs, with their
rich yolks, to enhance
the delicate flavor of
this cake. Farm-fresh
eggs can be picked up
at your local farmers’
market, and at specialty food stores across
Philadelphia. All of the
farmers’ markets in
Center City are located
on the Farmers’ Market
page of this cookbook,
or to find farmers’
markets outside of
Center City, use the
Philly Homegrown
King’s Galette
(La galette des Rois)
Chef’s Note: History of King’s galette (La galette des Rois). Traditionally, the galette des
Rois is made to celebrate Epiphany, the arrival of the three kings who have traveled
from afar with gifts for the newborn baby. Epiphany falls on the 6th of January, twelve
days after Christmas, but this cake is eaten throughout the entire month. A dried bean,
known as la fève, is hidden in the cake, and whoever receives the bean in a piece of cake
is crowned king or queen for the duration of the party. Other popular traditions include
having the youngest member of the gathering sit under the table and designate to whom
each piece of cake should be served.
Since the late 1800s, the bean in French celebrations is almost always replaced by a
small porcelain or hard plastic figurine. Collecting these figurines has become a popular
pastime, and there is even a French word for this activity-la favophilie. Some enterprising
pastry makers include one valuable fève in one of the thousands of galettes they have
for sale.
Serves 8
Ingredients:
Almond Cream:
Crust:
1 cup almond flour
1 sheet puff pastry
1 cup sugar
Egg, as needed
4 eggs
2 sticks butter, softened
7 tablespoons cream
1 teaspoon vanilla extract
Preparation:
For the Almond Cream:
Mix all of the ingredients together in a food processor until well combined.
For the Crust:
Roll out half of the puff pastry and cut into a round about 12-inches in diameter. Place it on a parchment-paper-lined baking sheet. Using a pastry brush,
paint the outer 1 1/2-inch circumference of the pastry with beaten egg. Spread
the almond cream in the center of the pastry so that it just meets the paintedon egg. (If you want, press the bean into the frangipane somewhere close to the
outer edge at this point.) Place the other puff pastry, rolled out and cut into an
equally sized round, on top of the first. Use the tines of a fork to press the edges
closed tightly.
Brush the top of the galette with the beaten egg. Use a paring knife to etch a
pretty pattern into the top of the galette. Traditionally this is in a crosshatch
pattern, or concentric half circles, but you can make up your own pattern if you
are feeling creative. Don’t cut through the pastry, just etch. Cut a small hole
in the center of the pastry to allow steam to escape. Place the galette in the
refrigerator to cool for at least 30 minutes before baking. You can make it a day
in advance as well — just be sure to keep it refrigerated.
Preheat the oven to 400°F. Place the refrigerated galette in the center of the
oven and bake for 30 to 35 minutes or until the top is dark golden brown.
Serve warm.
Le Bec-Fin
Le Bec-Fin
1523 Walnut Street
215-567-1000
www.lebecfin.com
Salted Caramel Budino
Recipe provided by Barbuzzo Restaurant
Serves 8
Ingredients:
Cookie Crust:
1 cup chocolate cookie crumbs, finely
Cheesecloth, for straining
ground (such as Nabisco Famous
Chocolate Wafers; about 20 cookies)
Salted Caramel Sauce:
2 tablespoons unsalted butter, melted
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
Budino:
2 tablespoons light corn syrup
3 cups whole milk, divided
4 tablespoons (1/2 stick) chilled un-
1/4 cup cornstarch
salted butter, cut into 1/2-inch cubes
3/4 cup dark brown sugar, packed
5 large egg yolks
Lightly sweetened whipped cream
2 teaspoons dark rum
Preparation:
For the Cookie Crust:
Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small
bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of
each of eight 8-ounce mason jars or ramekins.
For the Budino:
Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups
milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and
3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase
heat; cook without stirring until an instant-read thermometer registers 210°F–220°F.
Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg
yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk
in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°F, about 3 minutes. Remove from heat;
whisk in butter, rum, and salt. Pour through prepared sieve. Pour 1/2 cup budino over
crust in each jar. Cover; chill until set, 4–5 hours. Can be made 1 day ahead. Keep chilled.
For the Salted Caramel Sauce:
Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean but
remember to remove the bean before using the cream. Set aside. Stir sugar, corn syrup,
and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves.
Increase heat to medium high; boil, occasionally swirling pan and brushing down sides
with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat;
gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat
until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt.
Strain into a heat-proof bowl. Let cool slightly. Spoon 2 tablespoons caramel sauce
over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs
over each.
Barbuzzo
Barbuzzo Restaurant
215-546-9300
www.barbuzzo.com
Passion Fruit Cream with
Warm Chocolate Sauce
Recipe provided by Chima Brazilian Steakhouse
Serves 4
Ingredients:
Passion Fruit Cream:
1 can of condensed milk
1 can of table cream
1 can of concentrated passion fruit
juice (use the table cream can to
measure)
Warm Chocolate Sauce:
1 cup of chocolate syrup
1/2 cup of table cream
Preparation:
For the Passion Fruit Cream:
Mix all ingredients together in a blender. Refrigerate for 2 hours before serving.
For the Warm Chocolate Sauce:
Mix chocolate syrup and table cream and heat using a double boiler or microwave until warm. Prepare sauce before serving.
Dan Loffler
Chima Brazilian Steakhouse
1901 John F Kennedy Boulevard
215-525-3233
www.chimasteakhouse.com
Tiramisu
Recipe provided by LaScala’s
Serves 8-10
Ingredients:
Tiramisu Mixture:
Garnish:
4 large eggs
1 cup bittersweet chocolate
4 tablespoons sugar
1 cup crushed amaretti cookies
16 ounces mascarpone cheese
1 tablespoon vanilla extract
Lady Fingers:
1 1/4 cups espresso, room
temperature
2/3 cup Kahlua
2/3 cup Grand Marnier
36 to 50 lady fingers
Preparation:
For the Tiramisu Mixture:
Separate the egg yolks from the whites and place into separate bowls. Whisk
egg whites with 2 tablespoons of sugar until light and fluffy. Whisk egg yolks
with remaining sugar until they double in volume. Combine mascarpone
cheese with egg yolk mixture and add vanilla extract. Blend well and then
slowly add fluffy egg whites into mascarpone mixture.
For the Ladyfingers:
In a bowl, combine espresso with Kahlua and Grand Marnier. Dip lady fingers
in coffee mixture and layer in a 13-by-9-inch cake pan. Spread a third of the
tiramisu mixture evenly on lady fingers. Repeat layering the lady fingers and
the tiramisu mixture until finished. Top with shaved chocolate and amaretti
cookies.
LaScala’s
LaScala’s
615 Chestnut Street
215-928-0900
www.lascalasphilly.com
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.
The Corner
The Corner
215-735-7500
www.thephillycorner.com
Budino Di Ricotta
(Ricotta Pudding)
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
Sofitel Hotels
Liberté Urban Chic Lounge @ Sofitel
Philadelphia
215-569-8300
5 tablespoons sugar
3/4 teaspoon cinnamon
Rind of 1 lemon, finely chopped
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.
To make this recipe,
you should head
straight to Di Bruno
Brothers to source
fresh, whole-milk
ricotta they make
in-house.
Pumpkin Cheesecake
Serves 6-8
Ingredients:
Cheesecake:
Bourbon Whipped Cream and
1 1/2 cups vanilla wafer crumbs
(about 45 crushed wafers)
Chocolate Sauce:
1 cup pecans, ground
8 ounces semisweet chocolate chips
(1 1/3 cups)
4 ounces unsalted butter, melted
2 cups sweetened whipped cream
2 pounds cream cheese, cubed and
softened
3/4 cup half and half
1 cup packed light brown sugar
Dash of Bourbon
6 large eggs
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter
Square 1682
Square 1682
215-563-5008
www.square1682.com
1/2 cup heavy cream
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups pumpkin purée
Preparation:
For the Cheesecake:
Preheat the oven to 350°F. Combine the wafer crumbs, ground pecans and
melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a
food processor fitted with the metal blade, mix the cream cheese until smooth.
Add the brown sugar and process until blended. Add the eggs one at a time,
processing until fully incorporated, then blend in the heavy cream. Add the
flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and
blend until smooth.
Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the
cheesecake is just set. Remove from the oven. Use a knife to loosen the cake
from the side of the pan; this will prevent it from splitting down the center. Let
cool completely before slicing.
For the Bourbon Whipped Cream and Chocolate Sauce:
Combine the whipped cream and Bourbon in a bowl and mix until blended. For
the chocolate sauce, combine the half and half and butter in a small heavybottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the
chocolate melts and the mixture is smooth.
Remove from heat and let cool. Remove the side of the springform pan and
slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some
Bourbon whipped cream.
During the fall, Philadelphia is flush with
pumpkins from surrounding farms. Make
your own pumpkin
puree by roasting a pie
pumpkin (smaller than
the traditional jack-olantern) and mashing
the pumpkin yourself.
It takes minimal effort
and yields big reward
with regard to flavor
and texture.
Poached Pear Dessert
Recipe provided by Terra Restaurant
Serves 5
Ingredients:
Poached Pears:
Vanilla Ice Cream:
5 pears
5 cups cream 1 quart Port (good quality)
1 vanilla bean
2 cups water
8 egg yolks
1/4 cup sugar
3/4 cup sugar
1 stick cinnamon 4 cloves
Habanero Sabayon:
Toasted almonds, crushed, for
garnish
3 egg yolks
Credit
Terra Restaurant
243 South Camac Street
215-545-1102
www.terrapa.com
2 tablespoons sugar
4 tablespoons champagne 1 habanero pepper
Preparation:
For the Poached Pears:
In a pot, add the Port, water, sugar, cinnamon, and cloves. Bring to a boil, then
reduce the heat to a simmer, and add the pears. Cook until soft (a knife pierces
the flesh easily). Remove the pears from the liquid. Cool and then strain the
liquid and place back into a pot. Reduce the liquid to a syrup and reserve.
For the Vanilla Ice Cream:
Cut the vanilla bean in half and scrape the seeds from the pod. Place seeds
and pod into a pot with the cream and bring to a boil. In another bowl, whisk
the yolks and sugar together until it is pale yellow in color. Temper the cream
into the egg mixture and return to the pot. Cook over medium heat until the
mixture thickens. Strain and cool completely. Freeze in an ice cream machine
according to the manufacturer’s directions.
For the Habanero Sabayon:
Whisk the yolks with the sugar until the mixture is pale yellow in color. Slowly
whisk in the champagne. Cut a slit into the pepper and add it to the egg mixture. Over a double boiler, whisk the mixture continuously until it reaches the
temperature of 160°F. Serve immediately.
For Plating:
On a square plate, place 3 drops of the Port reduction. Cut the pear into 1/4inch slices and place onto the plate. Place the ice cream to the left of the pear.
Pour the sabayon over the pear and ice cream. Shave the almond over the plate
with a microplane, or just crush them and sprinkle over the plate.
Pears are easily found
locally during the fall
months. Head straight
to your local farmers’ market to pick up
freshly plucked fruit.
To find a farmers’
market near you, use
the Philly Homegrown
at visitphilly.com/food.
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.
Lise Struwing
SoleFood Restaurant
1200 Market Street
215-231-7300
www.loewshotels.com/restaurants/
solefood
Chestnut Crespelli
Serves 4-6
Ingredients:
12 6-inch crepes*
1/2 pound mascarpone
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.
Le Castagne
215-751-9913
www.lecastagne.com
Drinks
80s Milkshake
Recipe provided by Max Brenner Chocolate by the Bald Man
Serves 4
Ingredients:
1 2/3 cups whole milk
12 ounces milk chocolate, chopped
4 cups ice
Vanilla ice cream
Preparation:
Bring 1 cup milk to a boil in a sauce pan. Pour over the chocolate in a heatproof
bowl. Let sit until the chocolate begins to melt, about 1 minute, and then stir
until smooth. Cover and chill for at least 2 hours.
Add the milk chocolate mixture to a blender along with the remaining 2/3 cup
milk and ice. Blend until smooth. Pour into tall frosty glasses.
Top with scoop of vanilla ice cream.
Drizzle with any remaining melted milk chocolate.
Max Brenner Chocolate
Max Brenner Chocolate
by the Bald Man
1500 Walnut Street
215-344-8150 | www.maxbrenner.com
Spiced Almond Sake
Recipe provided by Zama
Serves 1
Ingredients:
1 1/2 ounces sake
1/2 ounce Captain Morgan Rum
1/2 ounce amaretto
Splash of simple syrup
Preparation:
Mix and serve!
Zama
Zama
215-568-1027
www.zamarestaurant.com
Coquito
Recipe provided by Rum Bar Restautant and Lounge
Ingredients:
2 egg yolks
1 can condensed milk
1 can cream of coconut
1 can evaporated milk
2 cups white rum
1 tablespoon cinnamon
Preparation:
Over heat, whisk together egg yolks and evaporated milk. Whisk until it
reaches a temperature of 160°F to cook the eggs all the way through.
Take away from heat.
Add in all other ingredients and whisk until smooth.
Refrigerate for at least 3 hours.
Chef Note: Owner Adam Kanter’s take on a traditional Latin holiday cocktail.
Chris Gabello
Rum Bar Restaurant and Lounge
2005 Walnut Street
215-751-0404
www.rum-bar.com
Apple Pie Martini
Serves 1
Ingredients:
2 ounces Absolut Orient Apple
1 ounce Absolut Vanilla Vodka
Splash of apple cider
Cinnamon sugar, to garnish the rim
Preparation:
Combine ingredients in shaker full of ice; shake and strain into martini glass
rimmed with cinnamon sugar, and serve.
Davio’s Philadelphia
215-563-4810
www.davios.com
Glogg
Recipe provided by Time
Serves 40-50, depending on how heavily everyone drinks
Ingredients:
1.5 liter jug of Port wine (the cheaper
the better)
1 bottle of rye whiskey (Jim Beam)
1 750 ml bottle of cabernet sauvignon
1 whole sliced orange
3 cinnamon sticks
4 all-spice berries
6 gratings of fresh nutmeg
Preparation:
Heat all ingredients together on the stove. Allow all the seasonings to mix
with the alcohol, but do not bring to a boil.
Chef’s Note: This is a heavy-duty wintertime party drink. Perfect for a
snowy day.
Pete Checchia
Time
1315 Sansom Street
215-985-4800
www.timerestaurant.net
Cold Beverage
Recipe provided by Smokin’ Betty’s
Serves 1
Ingredients:
1 1/2 ounces Stoli Blueberry vodka
1 ounce Domaine de Canton ginger liquor
2 ounces homemade lemonade Frozen blueberries, to garnish Preparation:
Combine all ingredients and serve on the rocks.
Smokin’ Bettys
Smokin’ Betty’s
215-922-6500
www.smokinbettys.com
Sampantini
Recipe provided by Sampan
Serves 1
Ingredients:
2 1/2 ounces Hendrick’s gin
1 ounce Aloe vera
4 slices Japanese cucumber
Preparation:
In a mixing glass, combine the Hendrick’s gin, Aloe vera, and 2 slices of
cucumber. Shake vigorously and strain into a martini glass. Garnish with
2 slices of fresh Japanese cucumber.
Sampan
Sampan
215-732-3501
www.sampanphilly.com
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.
Table 31
Table 31 1701 JFK Boulevard
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
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.
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
The Floozy
Serves 1
Ingredients:
1 ounce vodka
1 ounce apricot liquor
1/2 ounce St. Germain
Sparkling brut, to top off
Angostura bitters, to top off
Strawberries, for garnish
Lime twist, for garnish
Preparation:
Shake all ingredients and strain into a flute. Top off with sparkling brut and
Angostura bitters. Garnish with a strawberry and a lime twist.
The Corner
The Corner
215-735-7500
Ri-Pear Martini
Recipe provided by 10 Arts by Eric Ripert
Serves 1
Ingredients:
2 slices of fresh pear, muddled
1 1/2 ounces Grey Goose La Poire
White cranberry juice, to top off
Fresh pear slice, for garnish
Preparation:
Mix everything together, over ice, and then strain into a martini glass.
Garnish with the fresh pear slice and enjoy.
10 Arts
215-523-8273
www.10arts.com
Cosmonaut
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.
The Corner
The Corner
215-735-7500
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.
Devil’s Alley
Devil’s Alley
215-751-0707
www.devilsalleybarandgrill.com

Center City Cooks - Center City District

Transcription

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