Oct 2006

Paninoteca – Philadelphia

Photo by heidiologies

October 12, 2006
Cuisine: Mediterranean, Sandwiches, Italian

120 S 18th St, Philadelphia 19103 *CLOSED*
Btwn Chestnut St & Sansom St

Phone: 215-568-0077
Website: none

Entree I: Smoked Salmon – spicy hummus, mesclun greens, capers on black bread

Entree II: Honey Roasted Turkey – sharp provolone, sweet onions cranberry-pear relish, mesclun greens on baguette

My co-worker Ricky and I went to Paninoteca for lunch. We both ordered sandwiches and had them wrapped up “to go” so that we could enjoy them in Rittenhouse Square. I ordered the Smoked Salmon and Ricky chose the Honey Roasted Turkey.

The Smoked Salmon was very tasty, but I wouldn’t characterize it as a panino. For one thing, there were no grill marks and another thing, there wasn’t any melted cheese. I think grill marks and melted cheese are key elements of panini.

Unfortunately, the chef’s vision couldn’t be fully actualized during my visit because Paninoteca ran out of black bread. My sandwich was made on a baguette instead. Other than that minor technicality, my sandwich totally rocked. The size of the sandwich was surprisingly robust, the greens were tossed in a light vinaigrette, the hummus was on point, and the smoked salmon was excellent. The baguette held the contents in nicely and had a lovely, chewy texture. All the ingredients worked together very well. My only complaint was that the ratio of greens to salmon was 10:1, so I had to eat the salmon separately to fully take in the flavor. While I never thought I’d ever say this, perhaps the sandwich could use less greens in the future.

Ricky’s choice was definitely a panino. Grill marks? Check. Melted cheese? Check! I only had one bite of the Honey Roasted Turkey and thought that it was a good combination of flavors overall. Ricky thought that the relish could’ve used more sugar. I thought the panino could do with less relish because the tartness of the pears and cranberries overwhelmed the milder flavors such as the onions and turkey.

Paninoteca is a delicious establishment, but with so many eateries in Center City, I probably won’t return anytime soon. Ricky on the other hand said he would definitely return to try some other offerings.

Oct 2006

Cranberry Walnut Pumpkin Bread

  • 2 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 1 cup canned pure pumpkin
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup coarsely chopped walnuts

Preheat oven to 350°F. Butter 9 1/4×5 1/4×3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

Makes 1 loaf.

Bon Appétit, October 2003

[For Printable Recipe Click Here]

Substitutions: Whole wheat flour in place of white, cinnamon instead of pumpkin pie spice, non-fat plain yogurt instead of butter, only used a 1/2 cup of sugar, no walnuts.

Oct 2006

Cranberry Banana Bread

  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 4 very ripe bananas, mashed well
  • 1 1/4 cup dried cranberries
  • 2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Preheat oven to 350°F. Butter 9×5 loaf pan. Sift together flour, baking soda, salt and spices. Add cranberries. Mash the bananas and add all the wet ingredients. Add the wet ingredients to the dry. Mix well. Pour batter into loaf pan. Bake for an hour.

Adapted from Knocked Up Vegan

[For Printable Recipe Click Here]