Monthly Archive for January, 2007

Già Pronto – Philadelphia

Published by Gastronomer on January 31, 2007 in Italian, Philadelphia and Restaurant Review. 0 Comments

January 31, 2007
Cuisine: Panini, coffee, salads

20th and Market Street
Philadelphia, PA 19103

Phone: 215-568-1994
Website: none

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Applegate Farm Roast Beef – Cooked medium-well with chipotle mayo, grilled red onions, cheddar cheese, and romaine lettuce on Italian Ciabatta Bread ($6.50)

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In a city where hoagies and cheesesteaks rein supreme, it’s been difficult finding the perfect panini. The paninis I had at Paninoteca and Felinni were good, but nothing special.

Thank goodness for Già Pronto! The roast beef panini was stellar and definitely worth writing home about (or maybe just blogging about).

I only have two requirements for panini: 1. the bread must be toasted and feature grill marks 2. the cheese needs to be melted. My roast beef panini came through on both points. Additionally, the sandwich’s ingredients were top-notch featuring only 100% natural ingredients and hormone-free meat.

The Ciabatta was perfectly toasted and sturdy. The cheddar cheese had a deliciously strong flavor. The grilled red onions added a layer of sweetness, while the chipotle mayonnaise added some kick. The roast beef, seasoned with salt and pepper, was naturally flavorful. My only complaint was the wilted romaine lettuce. Perhaps the sandwich artists should add the romaine post-toasting to avoid soggy greens. Overall, an outstanding sandwich. I’ll be back.

Fusilli in Cream Sauce with Peas and Bacon

Published by Gastronomer on January 31, 2007 in Pasta + Rice and Recipe. 2 Comments

1/2 pound peas
1 large red onion
1 package (6 slices) of turkey bacon
1 pound dried fusilli
1 1/4 cup heavy cream

Chop onion. Cut bacon into strips and fry over low heat. Do not overcook or else the bacon will not meld with the pasta. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.

In a deep 12-inch heavy skillet cook onions (with butter, oil or water) with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove skillet from heat.

Cook pasta in boiling water, stirring occasionally, until al dente. Drain pasta in a colander and add to sauce with peas, bacon, and salt and pepper to taste. Heat mixture over low heat, gently tossing until just heated through.

Serves 4 as a main course. [For Printable Recipe Click Here]

Whole Wheat Crêpes

Published by Gastronomer on January 31, 2007 in Breakfast + Brunch and Recipe. 0 Comments

A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

1 cup/125 g all-purpose flour
pinch of salt
3 eggs
1 cup/250 ml milk (more if needed)
2 tbsp/30 g melted butter
1/4 cup/60 g clarified butter, for frying

7 in/18 cm crêpe pan

1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.

2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.

Variations: Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour. Breton buckwheat galettes Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

Makes 14 to 16 crêpes.

La Varenne Pratique, August 1989

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Substituions: I only used whole wheat flour and eliminated butter from the batter.

Lemon Curd

Published by Gastronomer on January 28, 2007 in Dessert, Pudding + Custard and Recipe. 1 Comment

Active time: 20 min Start to finish: 1 1/4 hr

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Cooks’ note:

Curd can be chilled up to 1 week. Crepes and shortbread cookies make a wonderful vehicle for the curd.

Makes about 1 1/3 cups.

Gourmet, January 2001

Pappardelle in Lemon Cream Sauce with Peas and Smoked Salmon

Published by Gastronomer on January 28, 2007 in Pasta + Rice and Recipe. 0 Comments

1 pound asparagus*
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.

Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.

In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.

Serve pasta garnished with reserved asparagus tips and remaining salmon.

Serves 4 as a main course.

Gourmet, June 1999

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Substitutions: *The original recipe calls for one pound of asparagus, I used peas instead because they are sweeter. I used one red onion in place of shallots and sauteed the onions in water rather than butter. I used six ounces of salmon. Next time I will not mix the salmon with the pasta because it cooked the fish.