Center City Cooks - Center City District
Transcription
Center City Cooks - Center City District
Center City Cooks Recipes from Center City District Restaurant Week in partnership with Philly Homegrown Updated as of March 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 R. Kennedy for GPTMC 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 R. Kennedy for GPTMC 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 Rittenhouse 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 R. Kennedy for GPTMC Details on this page are accurate to the date published; however, some details may change. R. Kennedy for GPTMC 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 Philadelphia, PA 19103 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Philadelphia, PA 19102 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Philadelphia, PA 19107 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 Philly Homegrown Note: 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 Salt and pepper, to taste 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org ©2011 Roberto Trama Le Castagne 1920 Chestnut Street Philadelphia, PA 19103 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 Garces Trading Company Garces Trading Company 1111 Locust Street Philadelphia, PA 19107 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org El Vez El Vez 121 South 13th Street Philadelphia, PA 19107 215-928-9800 www.elvezrestaurant.com 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 Philadelphia, PA 19106 215-928-0900 www.lascalasphilly.com temperature 2/3 cup (6 ounces) pine nuts 4 tablespoons extra virgin olive oil 1/2 cup canola oil 4 tablespoons white balsamic vinegar 1 shallot, chopped 1 tablespoon Dijon mustard Salt and pepper, to taste 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Salt and pepper, to taste Coarse sea salt, as needed G. Widman for GPTMC XIX 200 South Broad Street, 19th Floor Philadelphia, PA 19102 215-790-1919 www.nineteenrestaurant.com Extra virgin olive oil, as needed Philly Homegrown Note: 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org 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 1/2 teaspoon kosher salt 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 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 2 tablespoons olive oil 4 tablespoons cilantro, chopped 4 tablespoons scallions, sliced thin 3 teaspoons kosher salt 1 teaspoon black pepper, fresh ground 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 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org G. Widman for GPTMC Lolita 106 South 13th Street Philadelphia, PA 19107 215-546-7100 www.lolitabyob.com Philly Homegrown Note: 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 Salt and pepper, to taste 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Oyster House Oyster House 1516 Sansom Street Philadelphia, PA 19102 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Philadelphia, PA 19103 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Philadelphia, PA 19102 215-567-1000 www.lebecfin.com 3 quarts vegetable stock 1/2 quart spinach leaves Salt and pepper, to taste *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. Spring 2012 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Philadelphia, PA 19106 215-925-5555 www.chifarestaurant.com Philly Homegrown Note: 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org 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. 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 Philadelphia, PA 19103 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Farmers’ Market Finder on visitphilly.com/food. Mushroom Tourte Recipe provided by Caribou Café 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 Philadelphia, PA 19107 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Recipe provided by Square 1682 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 121 South 17th Street Philadelphia, PA 19103 215-563-5008 www.square1682.com Salt and pepper, to taste 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Rose Parotta Serafina Philadelphia 130 South 18th Street Philadelphia, PA 19103 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 Philadelphia, PA 19107 215-923-1113 www.thefarmerscabinet.com Salt and pepper, to taste 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 1/2 cup extra virgin olive oil 1 tablespoon mustard seed 1/2 cup scallions, chopped Jason Varney Percy Street BBQ 900 South Street Philadelphia, PA 19147 215-625-8510 www.percystreet.com Salt, to taste Philly Homegrown Note: 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org Rum Bar Rum Bar Restaurant and Lounge 2005 Walnut Street Philadelphia, PA 19103 215-751-0404 www.rum-bar.com Entrees Olive Oil Poached Scottish Salmon with Fresh Fava Bean and Sauce Beaumaniere Recipe provided by Le Bec-Fin 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 3 tablespoons olive oil 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Le Bec-Fin Le Bec-Fin 1523 Walnut Street Philadelphia, PA 19102 215-567-1000 www.lebecfin.com Scaloppini of Pork Stuffed with Granny Smith Apples and Chestnuts Served with Amaretto Demi-Glace Recipe provided by Le Castagne 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 ©2011 Roberto Trama Le Castagne 1920 Chestnut Street Philadelphia, PA 19103 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 1338 Chestnut Street Philadelphia, PA 19107 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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) Salt and pepper, to taste 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) Fall 2011 Edition Find more recipes at CenterCityPhila.org The Palm The Palm – Philadelphia 200 South Broad Street Philadelphia, PA 19102 215-546-7256 www.thepalm.com/Philadelphia Pumpkin Ricotta Gnocchi With Sage Butter Recipe provided by Porcini Restaurant Serves 4 Ingredients: Gnocchi: 4 cups whole milk ricotta 1 cup canned pumpkin 2 extra large eggs, mixed 1 teaspoon kosher salt 4 cups all-purpose flour Porcini Porcini Restaurant 2048 Sansom Street Philadelphia, PA 19103 215-751-1175 www.porcinirestaurant.com Sauce: 6 fresh sage leaves 1/4 stick unsalted butter 1/2 cup Pecorino Romano cheese, grated Philly Homegrown Note: 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! Winter 2011 Edition Find more recipes at CenterCityPhila.org 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 Recipe provided by Liberté Urban Chic Lounge @ Sofitel Philadelphia 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 120 South 17th Street Philadelphia, PA 19103 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Recipe provided by Caribou Café 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org J.B. Abbott Caribou Café 1126 Walnut Street Philadelphia, PA 19107 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) 2 tablespoons extra virgin olive oil 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 Salt and pepper, to taste 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 231 South 8th Street Philadelphia, PA 19106 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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. Desserts Apple or Pear Upside Down Gingerbread Recipe provided by Davio’s Northern Italian Steakhouse 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 2 cups all-purpose flour 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 Davio’s Northern Italian Steakhouse Davio’s Northern Italian Steakhouse 111 South 17th Street Philadelphia, PA 19103 215-563-4810 www.davios.com 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 whole eggs Preparation: Preheat the oven to 350°F 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 visitphilly.com/food. 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 116 South 11th Street Philadelphia, PA 19107 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Philly Homegrown Note: 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 Recipe provided by El Vez 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 121 South 13th Street Philadelphia, PA 19107 215-928-9800 www.elvezrestaurant.com bean pods.) Preparation: Philly Homegrown Note: 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org 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 Farmers’ Market Finder on visitphilly.com/food. King’s Galette (La galette des Rois) Recipe provided by Le Bec-Fin 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Le Bec-Fin Le Bec-Fin 1523 Walnut Street Philadelphia, PA 19102 215-567-1000 www.lebecfin.com Salted Caramel Budino Recipe provided by Barbuzzo Restaurant Serves 8 Ingredients: Cookie Crust: 1 teaspoon kosher salt 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 1/8 teaspoon kosher salt 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 1/4 teaspoon kosher salt 5 large egg yolks Lightly sweetened whipped cream 3 tablespoons unsalted butter 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Barbuzzo Barbuzzo Restaurant 110 South 13th Street Philadelphia, PA 19107 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org Dan Loffler Chima Brazilian Steakhouse 1901 John F Kennedy Boulevard Philadelphia, PA 19103 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org LaScala’s LaScala’s 615 Chestnut Street Philadelphia, PA 19106 215-928-0900 www.lascalasphilly.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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Max Brenner Chocolate Max Brenner Chocolate by the Bald Man 1500 Walnut Street Philadelphia, PA 19102 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! Fall 2011 Edition Find more recipes at CenterCityPhila.org Zama Zama 128 South 19th Street Philadelphia, PA 19103 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 1 teaspoon vanilla extract 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. Fall 2011 Edition Find more recipes at CenterCityPhila.org Chris Gabello Rum Bar Restaurant and Lounge 2005 Walnut Street Philadelphia, PA 19103 215-751-0404 www.rum-bar.com Apple Pie Martini Recipe provided by Davio’s Northern Italian Steakhouse 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Davio’s Philadelphia Davio’s Northern Italian Steakhouse 111 South 17th Street Philadelphia, PA 19103 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. Winter 2011 Edition Find more recipes at CenterCityPhila.org Pete Checchia Time 1315 Sansom Street Philadelphia, PA 19107 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org Smokin’ Bettys Smokin’ Betty’s 116 South 11th Street Philadelphia, PA 19107 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. Spring 2012 Edition Find more recipes at CenterCityPhila.org Sampan Sampan 124 South 13th Street Philadelphia, PA 19107 215-732-3501 www.sampanphilly.com
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