Nov 2006

Maggiano's Little Italy – Philadelphia

November 18, 2006
Cuisine: Italian

1201 Filbert St, Philadelphia 19107
At N 12th St

Phone: 215-567-2020

Whole grain and white bread (complimentary)

Entree I: Full Order Spaghetti with your choice of meatballs or Italian sausage; served with our meat or marinara sauce ($14.25)

Entree II: Full Order Chicken Pesto Linguine – Linguine pasta tossed with roasted chicken, pesto, and pine nuts in a Parmesan broth with a hint of lemon ($15.95)

Dessert: Homemade Profiteroles – Pastry shell filled with vanilla bean ice cream and topped with our own hot fudge and fresh whipped cream; dusted with cocoa powder and powdered sugar ($1.95)

The night before James Golden’s marathon debut, the Astronomer and I accompanied him to Maggiano’s for some pre-race carbo-loading.

James and I shared the spaghetti with meatballs, which was made with linguine. Perhaps the kitchen was out of spaghetti the night we dined? Anyhow, the linguine with meatballs was FANTASTIC. The best pasta with meatballs I’ve ever had! The meat sauce was slightly spicy because of the flavorful sausage bits, which James and I really appreciated. The meatballs were the size of my fist and were so delicious. We shared a large order, but couldn’t finish it so we split the leftovers. I enjoyed my half for lunch today and it was just as good as on Saturday night.

The Astronomer ordered a large order of his old standby – linguine with pesto. Maggiano’s interpretation of pesto is quite good, but a bit on the mild side because the sauce is brothier and less oily than the average pesto.

For dessert we all shared a profiterole. It was delicious. You can’t go wrong with ice cream, hot fudge, and a puff pastry!

Even though Maggiano’s is a chain, I can’t help but love it.

Maggiano's Little Italy on Urbanspoon

Nov 2006

Whole Grain Buttermilk Pancakes

  • 1 cup whole wheat flour
  • 1/3 cup quick-cooking oats
  • 1/3 cup yellow cornmeal
  • 1/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons (about) butter, melted
  • 2 tablespoons mild-flavored (light) molasses
  • Pure maple syrup

Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

Makes about 20 pancakes.

Bon App├ętit, September 2000

[For Printable Recipe Click Here]

Substitutions: Used only whole wheat flour. Did not use butter and molasses in batter.

Nov 2006

Cranberry Cornbread Mini Loaves

  • 1 cup unbleached AP flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons baking soda
  • 2 cups yellow cornmeal
  • 1 cup wheat germ
  • 1/2 cup chopped walnuts
  • 2 cups buttermilk
  • 3/4 cup oil or butter, melted
  • 2 eggs, lightly beaten
  • 1 cup coarsely chopped fresh or frozen cranberries

In large bowl, stir together flours, sugar, slat, and soda until thoroughly blended. Mix in cornmeal, wheat germ, and nuts. In a separate bowl, mix buttermilk, oil or butter, and eggs. Stir liquid mixture into dry ingredients just until blended. Fold in the cranberries. Pour into 4 greased 5 1/2 x 3-inch loaf pans. Pre heat oven to 375 F. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.

Makes 4 mini-loaves

Substitutions: I halved the recipe and made one big loaf. Used only whole-wheat flour. Did not use walnuts. Used dried cranberries. Used applesauce instead of butter/oil.

[For Printable Recipe Click Here]