CCCooks Sum2012

Center City Cooks
Recipes from Center City District Restaurant Week in partnership with Philly Homegrown
Updated as of May 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 whats happening in Philadelphias 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 Districts 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. 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 its 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 trendsand 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. Thank you for welcoming us into your kitchen. I hope you, your family and friends enjoy making and eating our restaurants dishes!
R. Kennedy for GPTMC
G. Widman for GPTMC
Sincerely, Michelle Shannon Vice President of Marketing & Communications Center City District
Seasonal Calendar
Eating locally isnt just easy its 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, youll find that its 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
Spring Leeks Rhubarb Fiddlehead Ferns Morels Peas Spring Onions Watercress Spinach Bok Choy Asparagus Radishes Nettles Ramps
Summer
Corn Artichokes Pears Plums Okra Peaches Nectarines Peppers Tomatillos Tomatoes Apricots Cauliflower Cherries Melons Strawberries Raspberries Wild Mushrooms Summer Squash Blueberries Chard Cucumbers Baby Vegetables Eggplants Lima Beans Blackberries Fava Beans Green Beans
Autumn
Sunchokes Turnips Escarole Leeks Collard Greens Broccoli Cabbage Apples Squash Asian Pears Edamame Spinach Celery Cranberries Kale Fennel Salsify Celery Root Kohlrabi
Winter
Sweet Potatoes Carrots Winter Radishes Parsnips Brussels Sprouts Onions Rutabagas
Year Round
Onions Herbs Arugula Potatoes Beets Garlic
Seasonal Calendar provided by Philly Homegrown

Farmers Markets
Farm to City Markets:
Rittenhouse Farmers Market
Hours: Tuesdays, 10am to 1pm, through October. Location: Walnut Street (south sidewalk), west of 18th Street
Food Trust Markets:

Broad and South
Hours: Wednesdays, 2pm-7pm Location: Broad and South Streets
Fairmount
Hours: Thursdays, 3pm-7pm Location: Corner of 22nd Street and Fairmount Avenue, 19130
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
Headhouse
Hours: Sundays, 10am-2pm Location: 2nd and Lombard Streets
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
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
Jefferson Farmers Market

Hours: Thursdays, 11am to 3:30pm, through October. Location: Chestnut Street east of 10th Street
Center City District Markets:

Three Parkway Farmers Market
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
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
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.
Contents
Starters
Soups & Salads
Side Dishes
Entrees
Desserts
Drinks
Starters
Cauliflower Antipasto
Recipe provided by Garces Trading Company Serves 4
Ingredients:
Roasted Cauliflower: 1 head cauliflower 2 ounces butter, softened 1 tablespoon salt Parsley, chopped finely Scallions, sliced thinly Black Garlic Pesto: 1 head black garlic (can substitute 1 head of roasted garlic if black garlic isnt available) 2 tablespoons pine nuts, toasted and cooled Orange Tarragon Vinaigrette: 1 cup orange juice 2 sprigs tarragon 3 cups blended oil 1 pasteurized egg yolk Salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon water Salt, to taste
Jason Varney
Garces Trading Company 1111 Locust Street Philadelphia, PA 19107 215-574-1099 www.garcestradingcompany.com
Preparation:
For Roasted Cauliflower: Preheat convection oven to 350F. 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.
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.
Fall 2011 Edition Find more recipes at CenterCityPhila.org
Stuffed Calamari
Recipe provided by Bistro St. Tropez Serves 4
Ingredients:
8 whole calamari (save tentacles to chop) 1 large egg 1 pound ground pork 1/2 pound lobster chopped (optional, you can replace with shrimp or omit) 2 tablespoons (1 ounce) of chopped, cooked bacon 2 sprigs of fresh thyme, chopped finely 1/2 bunch of fresh basil (Tarragon works great as well. Save some for garnish) 2 tablespoons breadcrumbs 1/3 cup saffron rice (or plain cooked rice) 2 tablespoons Pernod 2 tablespoons virgin olive oil 8 leaves of blanched spinach 1/2 tablespoon salt 1/2 tablespoon black pepper Pinch of cayenne 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
Preparation:
Preheat your oven to 350F. 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 saut pan with some olive oil, sear your calamari for 1 minute or so on all sides and then finish cooking in a 350F 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.
Sauted Soft-shell Crabs with Ramps and Soba

Recipe provided by R2L Serves 4
Ingredients:
Pickled Ramp Stems: Chefs 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) 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 arent available, you can substitute leeks, thinly sliced in moons)
Kris Tamburello
R2L 50 South 16th Street, 37th Florr Philadelphia, PA 19102 215-564-5337 www.r2lrestaurant.com
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. Saut 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
Recipe provided by Opa Serves 8-10
Herbed Veal Meatballs With Ouzo-Tomato Sauce
Ingredients:
Meatballs: 1/4 cup milk 2 brioche buns, chopped 2 pounds ground veal 8 sprigs mint, chopped 1 small onion, diced Salt and pepper, to taste Ouzo-Tomato Sauce: 1 medium onion, sliced 6 cloves garlic, peeled 1 tablespoon tomato paste 1 tablespoon capers, washed 6 local tomatoes, diced 1 1/2 ounces ouzo 2 tablespoons good olive oil
J.B. Abbott
Opa 1311 Sansom Street Philadelphia, PA 19107 215-545-0170 www.opaphiladelphia.com
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 400F 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.
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.
Winter 2011 Edition Find more recipes at CenterCityPhila.org
Lobster Arancini
Recipe provided by Le Castagne Serves 5-8
Ingredients:
Risotto: 1/2 pound (2 sticks) butter 1/2 onion, finely diced 2 cups Arborio rice 2 cups white wine 2 cups lobster or vegetable stock Arancini: 1 batch risotto (see recipe below) 1 egg 2 tablespoons fresh parsley, chopped 1/4 cup Mascarpone cheese 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
2011 Roberto Trama
Le Castagne 1920 Chestnut Street Philadelphia, PA 19103 215-751-9913 www.lecastagne.com
Preparation:
For the Risotto: In a large saut 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 saut pan to 350F and pan-fry arancini in small batches, 2-3 minutes per side, or until golden brown.
Baby Artichoke Antipasti

Recipe provided by Garces Trading Company Serves 4
Ingredients:
Artichokes: 20 baby artichokes 2 gallons water 1/2 quart lemon juice 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 preserved lemon, diced 1 ounce lemongrass, sliced thin 1 tablespoon glucose powder Chefs Note: Optional. This will help set the marinade and thicken it, but it isnt necessary. It can be rather difficult to find. 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
Garces Trading Company
Garces Trading Company 1111 Locust Street Philadelphia, PA 19107 215-574-1099 www.garcestradingcompany.com
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
El Vez Original Guacamole

Recipe provided by El Vez Serves 35
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
El Vez
El Vez 121 South 13th Street Philadelphia, PA 19107 215-928-9800 www.elvezrestaurant.com
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.
Bruschetta
Recipe provided by Barbuzzo Serves 4
with Stracciatella and Fork Smashed Favas
Ingredients:
Fava Beans: 2 cups fava beans, removed from their pods 1/8 teaspoon kosher salt Pinch black pepper 1/8 teaspoon lemon zest 1/2 teaspoon lemon juice 1 tablespoon extra virgin olive oil 1 tablespoon mint, leaves only, chiffonade Bruschetta: 8 slices French baguette, sliced 1/2-inch thick 1 tablespoon extra virgin olive oil 1 clove garlic, cut in half lengthwise Salt and pepper, to taste 4 ounces buffalo mozzarella, torn into strings (stracciatella) 1 tablespoon aged balsamic, vincotto or saba
Jason Varney
Barbuzzo 110 South 13th Street Philadelphia, PA 19107 215-546-9300 www.barbuzzo.com
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).
Philadelphia is home to some fantastic bakeries. Head over to one of Metropolitan Bakerys four locations to score an amazing baguette to use for this springtime dish.
Summer 2012 Edition Find more recipes at CenterCityPhila.org
Tito Santana Guacamole

Recipe provided by El Vez Serves 3-5
Ingredients:
2 Hass avocados 2 tablespoons cilantro, chopped 2 tablespoons plum tomatoes, seeded and finely diced 1 tablespoon red onion, finely diced 3 tablespoons fresh lime juice 1 tablespoon green jalapeno, roasted, peeled, seeded, and finely diced 1 tablespoon chipotle puree 2 tablespoons mango, finely diced 2 tablespoons papaya, finely diced 1 tablespoon white onions, finely diced 1 tablespoon mango vinegar 4 tablespoons extra virgin olive oil Salt, to taste
El Vez
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.
Soups & Salads
Black Mission Figs and Arugula Salad

Recipe provided by LaScalas 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 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
LaScalas
LaScalas 615 Chestnut Street Philadelphia, PA 19106 215-928-0900 www.lascalasphilly.com
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

Recipe provided by XIX Serves 4
with Smoked Mozzarella, Arugula, Parma Ham and Meyer Lemon Vinaigrette
Ingredients:
Meyer Lemon Vinaigrette: 10 Meyer lemons, cut in half (substitute regular lemons if Meyer lemons arent available. Youll want to use less juice and adjust to your taste) Sugar, as needed 1 tablespoon smooth Dijon mustard 2 tablespoons honey 3/4 cup blended olive oil Salt and pepper, to taste Salad: 2 heirloom tomatoes, peeled and cut into 8 wedges 4 ounces smoked mozzarella, sliced 2 ounces baby wild arugula 4 ounces 18 month cured Parma ham 2 ounces Meyer lemon vinaigrette Fresh cracked black pepper, as needed Coarse sea salt, as needed Extra virgin olive oil, as needed
G. Widman for GPTMC
XIX 200 South Broad Street, 19th Floor Philadelphia, PA 19102 215-790-1919 www.nineteenrestaurant.com
Preparation:
For the Meyer Lemon Vinaigrette: Preheat the oven to 350F. 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 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:
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
Pumpkin Soup:
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
G. Widman for GPTMC
Lolita 106 South 13th Street Philadelphia, PA 19107 215-546-7100 www.lolitabyob.com
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

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.
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.
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
Oyster House
Oyster House 1516 Sansom Street Philadelphia, PA 19102 215-567-7683 www.oysterhousephilly.com
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.
Warm Goat Cheese Salad

With Fig Dressing
Recipe provided by ZINC Restaurant Serves 4
Ingredients:
Salad: 2 handfuls fresh lettuce, washed 1 red beet, cooked and sliced very thin 1 cup Port wine 4 dry figs 4 tablespoons balsamic vinegar Salt, to taste Olive oil Goat Cheese: 8 ounces fresh goat cheese 1 shallot, chopped Crpe Dough: 1/4 cup flour 1 large egg 1 pinch salt 1 tablespoon butter, melted 3/4 cup milk 1 teaspoon fresh thyme, chopped (rosemary is a fine substitute) Black pepper, to taste Garlic, to taste
JaeHee Cho Photo
ZINC Restaurant 246 S. 11th Street 215-351-9901 www.zincbarphilly.com
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 Crpe 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 400F. 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 dont 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 vegetable oil 4 cloves of garlic, chopped 1 pound beef sirloin, cut into 1-inch cubes 1 1/4 pounds ground beef 17 ounces peeled and diced tomatoes with juice 12 ounces (1 bottle) dark stout 2 cups strong coffee 3 6-ounce cans tomato paste 1 quart beef broth 1 cup brown sugar 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon cocoa powder 1/2 tablespoon oregano 1/2 tablespoon cayenne pepper 1/2 tablespoon coriander 1/2 tablespoon salt 5 fresh hot chili peppers (seeded and dried)
Public House Philly
Public House Logan Square 1801 Arch Street Philadelphia, PA 19103 215-587-9040 www.publichousephilly.com
Preparation:
In a large soup pot, saut 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 Companyand make an extra cup for yourself to enjoy while cooking!
Asparagus Soup
Recipe provided by Le Bec-Fin Serves 810
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 3 quarts vegetable stock 1/2 quart spinach leaves Salt and pepper, to taste
Le Bec-Fin
Le Bec-Fin 1523 Walnut Street Philadelphia, PA 19102 215-567-1000 www.lebecfin.com
*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.

The arrival of asparagus signals that spring has certainly sprung! This dish truly shows off springs 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.
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.
Upland Cress and Crab Salad

Recipe provided by Chifa Serves 4
Ingredients:
Dressing: 2 tablespoons yuzu juice (you can substitute with lime juice or sevilla orange juice) 2 tablespoons wasabi paste 5 teaspoons granulated sugar 1 medium shallot, peeled and roughly chopped 2 tablespoons rice wine vinegar 1/2 cup blended oil (can substitute with any neutral flavored vegetable oil) 2 teaspoons water Salt, to taste 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.
1/2 cup soda water Pinch baking powder 1 nori sheet (can be found at Asian stores and specialty markets) 1 tablespoon sesame oil Salt, to taste Salad: 1 avocado 1 bunch upland cress (can substitute with watercress) 1/2 pound fresh crab meat 1 ear corn, kernels removed and charred or sauted 1/4 bunch cilantro
Natalie Maronski
Chifa 707 Chestnut Street Philadelphia, PA 19106 215-925-5555 www.chifarestaurant.com

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 Seafoods CSS (Community Sponsored Seafood). For more information visit www.otolithonline.com.
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 350F in a medium pot. Preheat oven to 350F. 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.
Panzanella
Recipe provided by R2L Serves 4
Ingredients:
Homemade Croutons: Day-old baguette or other dense, white bread Basil Garlic Salad: 2-inch-thick slice of red watermelon 2-inch-thick slice of yellow watermelon 2 Roma tomatoes, peeled, seeded and cut into petals 1 yellow tomato, peeled, seeded and cut into petals Upland cress Homemade croutons Fresh mozzarella, if so desired Marjoram and basil leaves, to taste Raspberry vinegar (Sherry vinegar can be substituted) Extra virgin olive oil Maldon salt Marjoram oil (optional) R2L 50 South 16th Street Philadelphia, PA 19102 215-564-5337 www.r2lrestaurant.com
Brett Thomas
Preparation:
For the Homemade Croutons: Take the bread, cut it into bite-sized pieces and rub them with basil and garlic. Toast in a 300F 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 Salt and pepper, to taste 1 teaspoon garlic 1 teaspoon of nutmeg, freshly grated 1 bunch of dill (reserve some for garnish) 1 bunch of chives (reserve some for garnish) 6 radishes, sliced (for garnish) Cucumber slices (for garnish) Salmon caviar (optional, for garnish)
Bistro St. Tropez
Bistro St. Tropez 2400 Market Street, 4th Floor Marketplace Design Center Philadelphia, PA 19103 215-569-9269 www.bistrosttropez.com
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 farmers markets throughout the city.
Side Dishes
Butternut Squash Firm Polenta

Recipe provided by Porcini Restaurant Serves 46
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) Salt and pepper
Porcini Restaurant
Porcini Restaurant 2048 Sansom Street Philadelphia, PA 19103 215-751-1175 www.porcinirestaurant.com
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 Farmers Market Finder on visitphilly.com/food.
Mushroom Tourte
Recipe provided by Caribou Caf Serves 8
Ingredients:
2 8-inch, round pie dough 1 egg 1/4 pound butter 1/4 cup olive oil 3/4 pound shallots, chopped finely 1 small onion, chopped finely 5 cloves garlic, chopped finely 3 sprigs thyme (use only the leaves) 2 tomatoes, diced finely 1/2 pound shitake mushrooms, quartered (stems off) 1/2 pound crimini mushrooms, quartered 1/2 pound oyster mushrooms, quartered 1/2 pound lobster mushrooms, quartered 1/2 pound chanterelle mushrooms, quartered Chef Note: Feel free to use dried mushrooms (reconstituted) if you cant find a particular variety fresh. Or, simply use more of one kind of mushroom to make up for the variety you cant find easily in the store. 1 tablespoon tomato paste 1 cup dry red wine 1/2 cup cream 1/3 cup shredded Gruyre Salt, pepper, and nutmeg
Caribou Caf
Caribou Caf 1126 Walnut Street Philadelphia, PA 19107 215-625-9535 www.cariboucafe.com
Preparation:
Preheat the oven to 375F In a large saut 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 nations 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 46
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 Salt and pepper, to taste 1 teaspoon lemon juice or 1 tablespoon Meyer lemon juice, fresh squeezed 1/4 cup toasted, slivered almonds
Square 1682
Square 1682 121 South 17th Street Philadelphia, PA 19103 215-563-5008 www.square1682.com
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 saut 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 dont 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 Glenns 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
Rose Parotta
Serafina Philadelphia 130 South 18th Street Philadelphia, PA 19103 215-977-7755 www.serafinarestaurant.com/serafina/ philadelphia
Preparation:
Chop each vegetable into small, 1-inch pieces. Saut 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 sauting. 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. Saut and slightly stew ingredients until tender. Serve.
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 Salt and pepper, to taste
Steve Legato
The Farmers Cabinet 1113 Walnut Street Philadelphia, PA 19107 215-923-1113 www.thefarmerscabinet.com
Preparation:
Preheat oven to 375F. 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, 9AM3PM) 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 Salt, to taste
Jason Varney
Percy Street BBQ 900 South Street Philadelphia, PA 19147 215-625-8510 www.percystreet.com
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 youd 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 68
Ingredients:
Bajan Seasoning: 1 teaspoon black pepper, ground 2 chipotle peppers, minced 1/8 onion, finely chopped 1 garlic clove 1 teaspoon cloves, ground 1 teaspoon fresh thyme, chopped 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 3 tablespoons mayonnaise 1/2 onion, finely chopped 2 tablespoons Dijon mustard 8 strips bacon 1 bunch parsley, chopped 1 cup yellow cheddar cheese, grated 1 cup Chihuahua cheese, grated Center City Cooks Note: Can be found in most Mexican grocery stores (there are quite a few in the Italian market). 2 tablespoons Bajan seasoning Breadcrumbs, for dusting the top of the pie Parmesan cheese, for dusting the top of the pie
Rum Bar
Rum Bar Restaurant and Lounge 2005 Walnut Street Philadelphia, PA 19103 215-751-0404 www.rum-bar.com
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 350F. Cook macaroni until its al dente and then strain and leave to the side. Cook bacon strips until theyre 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 350F oven for 15 to 20 minutes or until the crust is golden brown.
Fennel Cole Slaw

Recipe provided by Terra Restaurant Serves 4
Ingredients:
Cole Slaw Dressing: 1 tablespoon Dijon mustard 3/4 tablespoon sugar 1 3/4 tablespoons white vinegar 1 tablespoon toasted fennel seeds 3/4 cup mayonnaise Salt and pepper, to taste Cole Slaw: 2 cups fennel, thinly sliced 1/2 cup carrots, peeled and shredded 1/4 cup red onion, julienned 8 teaspoons jalapeno, minced 1/2 cup red pepper, seeded, stemmed, ribs removed, and thinly sliced 1/2 cup coleslaw dressing, feel free to use more or less depending on how you like the consistency of your slaw Salt and pepper, to taste
Terra Restaurant
Terra Restaurant 243 South Camac Street Philadelphia, PA 19107 215-545-1102 www.terrapa.com
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.
Apricot Polenta*
Ingredients:
1 1/3 cups polenta (can use instant) 2 tablespoons unsalted butter 2/3 cup dried apricots, finely chopped 2 cups chicken stock (or vegetable stock) 1 cup water 1 cup heavy cream Salt and pepper, to taste
Porcini Restaurant
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 entre portion of this cookbook.
Entrees
Olive Oil Poached Scottish Salmon

with Fresh Fava Bean and Sauce Beaumaniere
Recipe provided by Le Bec-Fin Serves 4
Ingredients:
Sauce Beaumaniere: 6 roma tomatoes, blanched, peeled, seeded, and small dice 4 leaves basil, sliced thin 2 tablespoons red onion, fine dice 1 tablespoon sherry vinegar 3 tablespoons olive oil Fava Beans: 1 cup fava beans, peeled and blanched Butter Salt Pepper Salmon: 4 6-ounce fillet of salmon 4 cups of olive oil (enough to cover the salmon in a pan) Salt White pepper
Le Bec-Fin
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 140F. 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.
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 2 Granny Smith apples 1 shallot 1 cup peeled, cooked chestnuts 2 slices white bread cup butter 1 sprig rosemary, chopped 2 leaves sage, chopped cup heavy cream 1 egg 1 cup rich veal demi-glace Amaretto Salt and pepper Flour, for dredging
2011 Roberto Trama
Le Castagne 1920 Chestnut Street Philadelphia, PA 19103 215-751-9913 www.lecastagne.com
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 saut 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
Serves 4
with Cippolini Onions and Wild Mushrooms

Recipe provided by The Capital Grille
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 saut 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): 5 jalapeno peppers, roasted, peeled and seeded 3 cloves of garlic, roasted 8 tablespoons (4 ounces) maple syrup bunch flat leaf parsley 2 limes, juiced 4 tablespoons (2 ounces) sherry vinegar cup (6 ounces) blended oil (90% canola oil, 10% olive oil) Salt and pepper, to taste Lamb Chops: 4 6-ounce double lamb chop (use a chop from loin end of rack) Kosher salt, for seasoning 2 tablespoons maple chili glaze 2 teaspoons maple chili glaze (reserve glaze after broiling) 2 cups mizuna lettuce
The Palm
The Palm Philadelphia 200 South Broad Street Philadelphia, PA 19102 215-546-7256 www.thepalm.com/Philadelphia
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 shouldnt 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)
Pumpkin Ricotta Gnocchi

With Sage Butter
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 Sauce: 6 fresh sage leaves 1/4 stick unsalted butter 1/2 cup Pecorino Romano cheese, grated
Porcini

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.
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 thats 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 -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!
Chestnut Ravioli
Recipe provided by Libert 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 dont 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)
Libert
Libert 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.
Pancetta doesnt 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 Virt.
Veal Breast Roast Lyonnaise

Recipe provided by Caribou Caf Serves 4
Ingredients:
1 1/2 pounds boneless veal breast 1/2 pound sausage meat (veal, pork and beef) 1 egg 1/4 pound shiitake mushrooms, stems removed and quartered 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 1/2 cup cream 1/2 small onion, finely chopped 1/2 stick butter 1 tomato, finely diced 3/4 cup white wine Salt, pepper, oil, and spices, as needed
J.B. Abbott
Caribou Caf 1126 Walnut Street Philadelphia, PA 19107 215-625-9535 www.cariboucafe.com
Preparation:
Butterfly the veal breast and remove any large amounts of fat. Season with salt and pepper. To prepare the stuffing, saut 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 350F 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.
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 Greens: 2 cloves garlic 1 bunch Swiss chard, washed Mache, for garnish
M Restaurant
M Restaurant at the Morris House Hotel 231 South 8th Street Philadelphia, PA 19106 215-625-6666 www.mrestaurantphilly.com
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 425F. 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 425F until golden brown, and then reduce the heat to 325F and cook for an additional 1 to 1 1/2 hours. When the internal temperature reads 130F, lower the oven to 150F 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 dont 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 300F 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 Weavers 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: 1 clove garlic, roughly chopped 1 stalk lemongrass, roughly chopped 1 medium shallot, peeled and roughly chopped 3/4 cups clam stock 1-inch piece ginger, peeled and roughly chopped 1/2 ounce white rum 4 ounces coconut milk Mussels: 3/4 pound mussels 2 tablespoons blended oil 2 cloves garlic, finely chopped 2 tablespoons ginger, finely chopped 1 jalapeno, finely sliced 1 lime, for juicing 1/4 bunch Thai basil, chiffonade leaves Crusty bread (ciabatta, etc.), for dipping
Natalie Maronski
Chifa 707 Chestnut Street Philadelphia, PA 19106 215-925-5555 www.chifarestaurant.com
Preparation:
For the Coconut Rum Broth: In a medium saucepot, gently saut 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, saut oil, garlic, ginger, and a couple of slices of jalapeno until softened. Add mussels and toss with sauted 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.
Seared Sea Scallops with Roasted Tomato Coulis*

Ingredients:
Roasted Tomato Coulis: 3 medium vine ripe tomatoes 4 cloves garlic Salt and pepper, to taste 1/2 cup extra virgin olive oil Scallops: 1 1/3 pounds sea scallops (U 10/20 per pound) 1/8 cup vegetable oil Salt and pepper, to taste 3 ounces fresh baby arugula
Porcini Restaurant
Preparation:
For the Roasted Tomato Coulis: Preheat the oven to 400F 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 saut 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 youre 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.
Desserts
Apple or Pear Upside Down Gingerbread

Recipe provided by Davios Northern Italian Steakhouse Serves 8-10
Ingredients:
Cake: 3-5 apples or pearspeeled, cored and sliced into thin wedges 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 whole eggs Caramel: 2/3 cup melted butter 1 1/2 cup light brown sugar 1 cup light brown sugar 10 tablespoons molasses 1 cup buttermilk 1/2 cups (one stick) melted butter
Davios Northern Italian Steakhouse
Davios Northern Italian Steakhouse 111 South 17th Street Philadelphia, PA 19103 215-563-4810 www.davios.com
Preparation:
Preheat the oven to 350F 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 doesnt burn. Once its 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 visitphilly.com/food.
Chocolate Red Velvet Cupcakes

Recipe provided by Smokin Bettys
Ingredients:
Cupcakes: 1/4 cup cocoa 2 cups sugar 2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 cup buttermilk 1 1/2 teaspoons vanilla 1 cup vegetable oil Icing: 1 cup (2 sticks) butter, room temperature 1 cup cream cheese, room temperature 1 cup powdered sugar 1 teaspoon white vinegar 2 tablespoons (1 ounce) red food dye
Smokin Bettys
Smokin Bettys 116 South 11th Street Philadelphia, PA 19107 215-922-6500 www.smokinbettys.com
Preparation:
Preheat oven to 300F 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 full and bake at 300F 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
Recipe provided by El Vez Serves 20
Ingredients:
The Cake: 7 whole eggs 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1/2 teaspoon baking powder The Soaking Milk: 1 1/2 cans evaporated milk 2 cans sweetened condensed milk 1/2 quart heavy cream 4 tablespoons (2 ounces) whole milk 2 vanilla beans, split (Scrape seeds and reserve. Discard empty bean pods.)
El Vez
Preparation:
Preheat oven to 300F. 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 doesnt 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 Farmers Market Finder on visitphilly.com/food.
Kings Galette
(La galette des Rois)
Recipe provided by Le Bec-Fin
Chefs Note: History of Kings 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 fve, 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 fve in one of the thousands of galettes they have for sale.
Le Bec-Fin
Serves 8
Ingredients:
Almond Cream: 1 cup almond flour 1 cup sugar 4 eggs 2 sticks butter, softened 7 tablespoons cream 1 teaspoon vanilla extract Crust: 1 sheet puff pastry Egg, as needed
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. Dont 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 400F. 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.
Salted Caramel Budino

Recipe provided by Barbuzzo Restaurant Serves 8
Ingredients:
Cookie Crust: 1 cup chocolate cookie crumbs, finely ground (such as Nabisco Famous Chocolate Wafers; about 20 cookies) 2 tablespoons unsalted butter, melted 1/8 teaspoon kosher salt Budino: 3 cups whole milk, divided 1/4 cup cornstarch 3/4 cup dark brown sugar, packed 5 large egg yolks 3 tablespoons unsalted butter 2 teaspoons dark rum Salted Caramel Sauce: 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise 1/2 cup sugar 2 tablespoons light corn syrup 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/4 teaspoon kosher salt Lightly sweetened whipped cream 1 teaspoon kosher salt Cheesecloth, for straining
Barbuzzo
Barbuzzo Restaurant 110 South 13th Street Philadelphia, PA 19107 215-546-9300 www.barbuzzo.com
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 210F220F. 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 175F, 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, 45 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, 56 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.
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
Dan Loffler
Chima Brazilian Steakhouse 1901 John F Kennedy Boulevard Philadelphia, PA 19103 215-525-3233 www.chimasteakhouse.com
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.
Tiramisu
Recipe provided by LaScalas Serves 8-10
Ingredients:
Tiramisu Mixture: 4 large eggs 4 tablespoons sugar 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 Garnish: 1 cup bittersweet chocolate 1 cup crushed amaretti cookies
LaScalas
LaScalas 615 Chestnut Street Philadelphia, PA 19106 215-928-0900 www.lascalasphilly.com
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.
More Than A Smore

Recipe provided by The Corner
Ingredients:
Meringue: 1/2 cup egg whites 1 cup sugar Chocolate Ganache: 4 ounces chocolate 1/2 cup heavy cream Peanut Butter Mousse: 1/4 cup peanut butter 1 cup milk 1 cup heavy cream 1 teaspoon vanilla 2 teaspoons powdered gelatin 2 teaspoons water 1/4 cup powdered sugar 20 graham crackers Banana, in slices, for garnish
The Corner
The Corner 102 South 13th Street Philadelphia, PA 19107 215-735-7500 www.thephillycorner.com
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 brule it with a small torch or leave it be, if you dont have a torch. Then add banana slices to garnish.
Budino Di Ricotta
(Ricotta Pudding)
Recipe provided by Libert Urban Chic Lounge @ Sofitel Philadelphia
Ingredients:
Butter, for the pan Very fine breadcrumbs, for dusting the pan 1/4 cup raisins 1/4 cup mixed dried fruits, diced 1/4 cup rum 4 large eggs, at room temperature 1 1/2 pounds whole-milk ricotta, drained 1/4 cup all-purpose flour 5 tablespoons sugar 3/4 teaspoon cinnamon Rind of 1 lemon, finely chopped 1 teaspoon vanilla extract Confectioners sugar, for dusting
Sofitel Hotels
Libert Urban Chic Lounge @ Sofitel Philadelphia 120 South 17th Street Philadelphia, PA 19103 215-569-8300 www.libertelounge.com
Preparation:
Preheat the oven to 350F. Lightly butter a 6-cup capacity souffl 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 souffl 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.
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
Max Brenner Chocolate
Max Brenner Chocolate by the Bald Man 1500 Walnut Street Philadelphia, PA 19102 215-344-8150 | www.maxbrenner.com
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.
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
Zama
Zama 128 South 19th Street Philadelphia, PA 19103 215-568-1027 www.zamarestaurant.com
Preparation:
Mix and serve!
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
Chris Gabello
Rum Bar Restaurant and Lounge 2005 Walnut Street Philadelphia, PA 19103 215-751-0404 www.rum-bar.com
Preparation:
Over heat, whisk together egg yolks and evaporated milk. Whisk until it reaches a temperature of 160F 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 Kanters take on a traditional Latin holiday cocktail.
Apple Pie Martini

Recipe provided by Davios 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
Davios Philadelphia
Davios Northern Italian Steakhouse 111 South 17th Street Philadelphia, PA 19103 215-563-4810 www.davios.com
Preparation:
Combine ingredients in shaker full of ice; shake and strain into martini glass rimmed with cinnamon sugar, and serve.
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
Pete Checchia
Time 1315 Sansom Street Philadelphia, PA 19107 215-985-4800 www.timerestaurant.net
Preparation:
Heat all ingredients together on the stove. Allow all the seasonings to mix with the alcohol, but do not bring to a boil. Chefs Note: This is a heavy-duty wintertime party drink. Perfect for a snowy day.
Cold Beverage
Recipe provided by Smokin Bettys 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
Smokin Bettys
Smokin Bettys 116 South 11th Street Philadelphia, PA 19107 215-922-6500 www.smokinbettys.com
Preparation:
Combine all ingredients and serve on the rocks.
Sampantini
Recipe provided by Sampan Serves 1
Ingredients:
2 1/2 ounces Hendricks gin 1 ounce Aloe vera 4 slices Japanese cucumber
Sampan
Sampan 124 South 13th Street Philadelphia, PA 19107 215-732-3501 www.sampanphilly.com
Preparation:
In a mixing glass, combine the Hendricks gin, Aloe vera, and 2 slices of cucumber. Shake vigorously and strain into a martini glass. Garnish with 2 slices of fresh Japanese cucumber.
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 Joaquins brandy Apples, pears and blueberries, for garnish 7UP
Table 31
Table 31 1701 JFK Boulevard Philadelphia, PA 19103 215-567-7111 www.table-31.com
Preparation:
Mix the first 8 ingredients together. Serve in snifter glass over ice, topped with 7UP.
Bellini Cocktail
Recipe provided by Bellini Grill Serves 1
Ingredients:
1/4 cup peach pure, from fresh peaches 1 teaspoon brown sugar, more or less, depending on how sweet you want the drink to be 3/4 cup Prosecco
Bellini Staff
Bellini Grill 220 South 16th Street Philadelphia, PA 19102 215-545-1191 www.bellinigrill.com
Preparation:
Mix the peach pure with enough brown sugar to sweeten it. Then mix the pure with the Prosecco to fill up the glass.
Philadelphias wideranging orchards offer up a variety of peaches during the summer months. Pick up yours at a local farmers market or find a location using the Philly Homegrown food finder at visitphilly.com/food.

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Center City Cooks

Updated as of May 2012

G. Widman for GPTMC

R. Kennedy for GPTMC

Seasonal Calendar provided by Philly Homegrown

Food Trust Markets:

South & Passyunk Farmers Market

Suburban Station Farmers Market

Schuylkill River Park

Jefferson Farmers Market

Center City District Markets:

Rittenhouse Farmers Market

John F. Collins Park Farmers Market

Soups & Salads

Philly Homegrown Note:

Fall 2011 Edition Find more recipes at CenterCityPhila.org

Philly Homegrown Note:

Fall 2011 Edition Find more recipes at CenterCityPhila.org

Sauted Soft-shell Crabs with Ramps and Soba

Philly Homegrown Note:

Fall 2011 Edition Find more recipes at CenterCityPhila.org

Herbed Veal Meatballs With Ouzo-Tomato Sauce

Opa 1311 Sansom Street Philadelphia, PA 19107 215-545-0170 www.opaphiladelphia.com

Philly Homegrown Note:

Winter 2011 Edition Find more recipes at CenterCityPhila.org

Le Castagne 1920 Chestnut Street Philadelphia, PA 19103 215-751-9913 www.lecastagne.com

Winter 2011 Edition Find more recipes at CenterCityPhila.org

Baby Artichoke Antipasti

Spring 2012 Edition Find more recipes at CenterCityPhila.org

El Vez Original Guacamole

El Vez 121 South 13th Street Philadelphia, PA 19107 215-928-9800 www.elvezrestaurant.com

Spring 2012 Edition Find more recipes at CenterCityPhila.org

with Stracciatella and Fork Smashed Favas

Barbuzzo 110 South 13th Street Philadelphia, PA 19107 215-546-9300 www.barbuzzo.com

Philly Homegrown Note:

Summer 2012 Edition Find more recipes at CenterCityPhila.org

Tito Santana Guacamole

El Vez 121 South 13th Street Philadelphia, PA 19107 215-928-9800 www.elvezrestaurant.com

Summer 2012 Edition Find more recipes at CenterCityPhila.org

Soups & Salads

Black Mission Figs and Arugula Salad

LaScalas 615 Chestnut Street Philadelphia, PA 19106 215-928-0900 www.lascalasphilly.com

Philly Homegrown Note:

Fall 2011 Edition Find more recipes at CenterCityPhila.org

Heirloom Tomato Salad

Philly Homegrown Note:

Fall 2011 Edition Find more recipes at CenterCityPhila.org

Lolita Chile Pumpkin Soup

G. Widman for GPTMC

Lolita 106 South 13th Street Philadelphia, PA 19107 215-546-7100 www.lolitabyob.com

Charred Corn and Jicama Salsa:

Philly Homegrown Note:

Fall 2011 Edition Find more recipes at CenterCityPhila.org

New England Clam Chowder

Oyster House 1516 Sansom Street Philadelphia, PA 19102 215-567-7683 www.oysterhousephilly.com

Fall 2011 Edition Find more recipes at CenterCityPhila.org

Warm Goat Cheese Salad

ZINC Restaurant 246 S. 11th Street 215-351-9901 www.zincbarphilly.com

Philly Homegrown Note:

Winter 2011 Edition Find more recipes at CenterCityPhila.org

Memphis Red Eye Chili

Philly Homegrown Note:

Winter 2011 Edition Find more recipes at CenterCityPhila.org