Genos v. Pat’s Steaks…
Now, while each has their own opinion to best Philly cheesesteak, I know I’m partial to Genos or Jim’s Steaks myself.
I’m so glad Ms. Martha settled the score!
Iron Chef is one of those shows I try to watch and, most of the time, I root for the Iron Chef competing (well, unless it is John Besh). I know that you have to be one hell of a chef to even go up against once of the ICs so when I saw that Philly chef, Jose Garces was facing off against MY fave, Bobby Flay, I was torn. Like the issue I face with sports, you can’t be a Philly gal and NOT root for the home team! My crew would shoot me if I went against the grain. So, I cheered on Jose Garces when he hit the national stage running, defeating Bobby Flay with a menu that was to. die. for.
Chef Garces runs three very successful restaurants in Philly: Tinto [Basque], Distrito [Modern Mexican] and Amada [Tapas] and is well known about town. My friends who have dined at his restaurants have raved about it to the heavens. Not only do I adore Italian cuisine, but Spanish dishes always have me at hello.
My birthday present to myself was his new cookbook, Latin Evolution
Personally, I can’t wait to go check out the menus. But, for now, check out this video and if you love Latin food like this gal here does, make sure to pick up your copy of Latin Evolution
Walking down one of the gorgeous side streets on the way to the Italian Market
A mainstay in the Italian Market – DiBruno Bros. Who know, you might run into one Ms. Patti LaBelle here as she’s known to frequent the Market and DiBruno Bros.
Esposito’s – one of the BEST places for meats and fish
I headed to Fante’s to see what was new in all things Le Creuset, Global and more. Plus, I was craving some good coffee so I dropped by their coffee shop to get a fabulous Cafe au Lait and pumpkin biscotti.
Claudio’s beckoned and in I went to purchase some pantry staples i.e. quick polenta, gnocci and some other goodies. Trust me, check out the photos of the cheeses below. I could have done WAY more damage but they wouldn’t have lasted on the way back to Orlando. :::sigh:::
Isn’t that cheese selection divine? Oh how I wanted to throw a Philly soiree. Claudio’s – can you please open a shop in Orlando, pretty please?
So, to give a little holiday gift to two lucky blog readers, leave a comment on this post NO LATER than Dec. 7, 2008 telling me about either your experiences in my favorite city, Philadelphia, or if you haven’t been to Philly, what is your favorite holiday recipe/goodie to share with others. We’ll pick two winners using a Random Number Generator and I’ll have a little something from Antonio’s shipped your way for the holiday season. Make sure to include your email!!!
My gal Bren at Flanboyant Eats asked us what was the recipe that had people on pester alert. You know the type where they HAVE to have your recipe and are emailing, texting and trying whatever means necessary to get it (or is that just me – heehee!)
Well, one of the ones in my arsenal that have people going “Oh. My. God!” is this recipe that I saw on Everyday Italian. Since I tried it, I make sure to stock up on Panettone during the holidays and it’s on my table for any soirees or even when I’m making dinner for some certain peeps.
Without further adieu, here is Panettone Bread Pudding with Cinnamon Syrup. So simple and sooo worth it. Trust a gal, please. When I make it this season, I will make sure to post pics.
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Cinnamon Syrup:
1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
Bread Pudding:
Butter
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
To make the syrup:
Combine 1 cup of water and brown sugar in a heavy medium saucepan.
Bring to a boil over high heat, stirring until the sugar dissolves.
Boil until the syrup reduces to 1 cup, about 10 minutes.
Remove from the heat and whisk in the cream and cinnamon.
Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)
To make the bread pudding:
Lightly butter a 13 by 9 by 2-inch baking dish.
Arrange the bread cubes in prepared dish.
In a large bowl, whisk the eggs, cream, milk, and sugar to blend.
Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
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