Monday, April 30, 2012

Knocking It Out of The "Parc"

Picture-perfect Parc.

A glimpse of the authentically Parisian menu.

Bread basket, rye, sourdough, baguette

Bread basket, cranberry walnut bread

Wild Mushroom Tart, truffled fondue

Warm Shrimp Salad, lemon beurre blanc, avocado

Croque Madame, grilled ham, fried egg, sauce mornay

A picture truly paints 1000 words, as these snapshots from my experience at Parc indicate. Stephen Starr is an expert at creating the immersive experience, evoking particular atmospheres and transporting the diner to a new environment. I honestly felt like I had taken a trip to Paris over the course of one lunch outing. To start the experience, guests can choose to dine al fresco with a gorgeous view of Rittenhouse Square (especially perfect with Philly's sunny springtime weather as of late) or inside the airy space of the bistro. We opted for a mix of both, sitting inside next to a window overlooking the street.

The complimentary bread basket is delivered to your table as soon as you order. From the French baguette with its crisp crust to the hearty cranberry walnut bread laden with its namesake ingredients, there is sure to be something to please a variety of taste buds. My companion and I went on to share the Wild Mushroom Tart, a sizable hors d'œuvre with layers upon layers of flaky pastry dough. Its redolent aroma intoxicated both of us. The flavors of the creamy truffle fondue were intense, but not overpowering, complementing the tender, earthy 'shrooms quite nicely.

The croque madame was served open-faced, with mornay sauce in place of the usual slices of Emmental or Gruyère cheese. The sauce was a bit too rich for my taste and thickened rather quickly upon being served. (It may just be my personal taste, though.) Fortunately, the savoriness of the salty, thickly-cut ham countered it nicely, as did the soft toasted brioche. The classic French sandwich is usually accompanied by a small side salad, but the waiter was kind enough to sub in the pommes frites I had heard so many good things about. Indeed, they were some of the best fries I've had in Philly: long and thinly-cut, with a crisp exterior and just enough potato interior, perfectly complemented by sweet ketchup. The refreshing shrimp salad was also well-received: it was an excellent balance of flavors, combining the tang of the lemony emulsified butter sauce with the richness of the buttery avocado, and textures, from the lightness of the leaves to the meatiness of the plump shrimp.

In short, Parc indeed knocked this meal out of the park.

Wednesday, April 25, 2012

Brief Finals Hiatus

Penn Appétit authors are taking a short break for finals these next few weeks, but we will resume posting over the summer! If you're interested in writing for the blog during vacation, email us at for more info. You don't have to be in Philly and can easily get involved in a low stress, laid back way.

There will be occasional posts posted intermittently until we return in a few weeks, so keep checking back (or follow us on Twitter and Facebook).

Thank you for all your support and we can't wait to start food-blogging once again!

--Penn Appétit Blog Editors

Monday, April 23, 2012

Bloggers' Bites: Best Easter and Passover Food/Food Experiences

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff.

The question: What is your favorite Easter or Passover food/food experience?

Nicole Woon: I dream about the succulent Easter ham that my mom makes each year. A quick history lesson about the classic dinner table centerpiece: according to food historian Barbara Ketcham Wheaton, "meat was not eaten during the Lenten season and so was scarce in early spring. However, farmers and peasants, having fattened their pigs on the last of the harvested corn before slaughtering them, usually had a cured ham available, hanging in the barn from the past winter. Lamb was available to some extent, but because ham couldn't be eaten by Muslims or Jews it took on a peculiarly Christian significance."

My mom prepares it traditionally, studding the pork's pink surface with juicy pineapple rings and plenty of cloves. The meat basks in the warm heat of the oven for two hours, with a generous glaze of pure honey applied each time the clock's minute hand has made a full circle. As it bakes, the aroma permeates the kitchen, filling the house with a savory-sweet fragrance. When it comes out of the oven, only the risk of burning my tongue prevents me from devouring slices. I tease my palate by sampling roasted pineapple and crunchy, unctuous pork rind. And the ham-- oh, the ham! Substantially hearty with the right touch of sweetness. Layered on flaky Pillsbury biscuits with Havarti cheese; diced into large chunks with grated cheddar cheese, sliced button mushrooms, and sweet onions for an omelette; or simply eaten by itself, this ham will satiate and satisfy anyone.

Elliott Brooks: I spent my junior year of high school studying abroad in Belgium. During Easter break I was invited by a German friend of a friend to stay with her. Of course I jumped at the chance, which is how I found myself at her Jewish grandmother's house in breathtaking Bavaria on Easter Sunday. Obviously ham was out of the question, but her grandmother still prepared us a semi-traditional Easter breakfast of fresh brezels (pretzels) from the local bakery and hard boiled eggs. We peeled the eggs, cut them in half and spooned small amounts of homemade herb-infused olive oil on top. A simple breakfast, and yet absolutely divine. It was certainly an Easter to remember!

Richie Stark: My most memorable passover food is and always will be matzoh brie. I remember having different iterations of this food on multiple passover occasions and it is the edible treat I associate most closely with Pesach. At my Savta's house I had a satisfyingly crunch, salty, almost-but-not-quite burned matzoh brie with pink applesauce on the side. At my Nana's, I have had a more moist yet still slightly crispy matzoh brie. I have always enjoyed it - it is, after all, a vehicle to give the normally bland matzoh a strong egg and a weak salt profile - and I will make it for my family for years to come at this time of the year.

Sunday, April 22, 2012

News Feed

• New snacks for Huntsman dwellers: Heathland Hospitality Group to replace Au Bon Pain in Huntsman Hall by August - The Daily Pennsylvanian

• Campus Remains Dry: Philadelphia Zoning Board denies application for liquor store at 43rd and Chestnut - The Daily Pennsylvanian

• Looking to dine and enjoy the warm weather? Foobooz has compiled an Outdoor Dining Guide for Philly

• Sweet: 34th Street has a guide to Amish baked goods from Reading Terminal’s Beiler Bakery, as well as a recipe for Pennsylvania Dutch Whoopie Pies

• Food truck paradise? South Philly Food Truck depot, to be called "The Docklands," is definitely happening - Eater Philly

• Philadelphia Chicken Cheesesteak makes Travel + Leisure's list of "Best Sandwiches From Around the World"

• "Starbucks Ditches Bug-Based Red Dye In Strawberry Drink" - The Salt

Your food porn habit is making you fat, a new study finds - Jezebel

• Bucket List: 7 foods to eat before you die - Time Ideas Image Credit: Under the Button

Saturday, April 21, 2012

Site Scoop: Trail of Crumbs

A life of jetting around the world, savoring fantastic meals, taking beautiful photographs and spending quality time with your like-minded family members and friends? Sounds like a fantasy. For Adrian and Danielle, the couple behind the "gastro travelogue" Trail of Crumbs, it's reality. If you love learning about food from all over the globe, you have to check this blog out immediately. Adrian and Danielle (and their guest writers) relate their delicious adventures in a charming, down-to-earth way that makes you yearn to be right there with them, eating saucisson in the French countryside, tartino di verdure in Piedmont, or tacos in San Francisco. They make sure to include tons of photographs and recipes as well, so you can try to create a similar experience at home. Go ahead, live vicariously through these worldly individuals for a little while. Or, if you really want to take it to the next level and go on your very own culinary journey, the authors can design a customized travel itinerary for you!

Passover the Kugel

I was initially reluctant to leave Penn the weekend before fling for my hometown. With only several weekends left and the sun finally shining on the tables outside Houston Hall, I was bitter to miss any possible moment on campus. Yet once I stepped into my house and smelled the savory aroma of my mother’s Passover feast, I refused to leave my dining room table. While Passover prohibits the consumption of bread, there were so many scrumptious, and “bread-less” treats that kept my mouth watering. For those who love the taste of carrot-cake but crave a crispier texture, my mother’s homemade carrot kugel is the perfect recipe to try. The addition of raisins is optional, but I highly recommend mixing them in; the juicy sweetness of each of these golden bits adds an extra touch to the already heavenly flavor. Matzah lovers may opt for my mother’s famous Matzah Kugel. The kugel combines the delectable zeal of cinnamon with the crunchy goodness of apples and walnuts. The sweetness is tempered by the layers of matzah bits, resulting in a yummy side dish that might just outdo the main course! Even though Passover has ended, there is no need to wait until next year to try either of these tasty dishes. Next time you’re sick of bread, opt for the kugel!

Carrot Kugel


1 cup grated sweet potatoes
1 cup grated carrots
1 cup grated apples
1 cup grated Idaho potatoes
½ tsp salt
½ tsp cinnamon
2 tablespoons lemon juice
1 grated lemon rind
½ cup yellow raisins
1/2 cup sugar
½ cup matzah meal
½ cup shortening


1. Combine dry ingredients (matzah meal, sugar, salt)
2. Add raisins, apples and stir lightly
3. Add remaining ingredients
4. Bake at 350 degrees for 45 minutes

Matzah Kugel


6 matzahs
4 eggs and 1 egg white
¾ tsp salt
¾ cup sugar
1/3 cup oil
1 1/2 tsp cinnamon
3 large apples – cored, peeled and sliced thin
¾ cup yellow raisins
¾ cup chopped walnuts


1. Break matzah into pieces
2. Soak in water until soft
3. Strain matzah
4. Beat eggs with salt, sugar, oil and cinnamon
5. Add to drained matzah
6. Stir in apples and raisins
7. Sprinkle with cinnamon
8. Bake at 350 degrees in pre-heated over for 40 to 50 minutes

Friday, April 20, 2012

Blast from the Past Recipes: "In the Magazine" Exclusive

You can find old recipes for Mustard Soup and Roast Calf's Head in our Spring 2012 Issue. Below, find more recipes from the bygone eras:

"How to Make a Bacon Tart"
from The whole Body of Cookery Dissected, taught and fully manifested, Methodically, Artifically, and according to the best Tradition of the English, French, Italian, Dutch etc. (1661)

You must take some fat clear Bacon that is not rufty, and scrape it with your knife, until you have the quantity of a pound or upwards, throw it into fair water: after its well soakt, drain it out, and put it in a stone mortar, and beat it with a wooden pestle; then put to it some Orangado, and dryed Cittern sliced; put to it some Rose water, two handfuls of grated bread, eight eggs, season it with Sugar, Cinnamon, Ginder, Nutmeg, and a little Salt; beat it all together well, and when your coffin, or coffins are made, and a little dryad in an oven, you may put it in and bake it, and serve it up, with a cut, and Wafers on it.

"Savory Porridge"
from The Principles and Practice of Vegetarian Cookery, founded on chemical analysis and embracing the most approved methods of the art (1860)

Oatmeal two or three table-spoonfuls; onions two or three ouches; milk one pint; butter a quarter of an ounce; pepper and salt one tea-spoonful. Boil the onions in two waters; when tender, shred them fine and add them to the boiling milk; sprinkle in the oatmeal, add the butter, pepper and salt; boil ten to fifteen minutes, pour it into soup plates, and serve with sippers. Instead of onions, grated cheese may be stirred in with the oatmeal. Cheese with Indian meal or semolina, forms also another variety of polenta, an Italian dish. For sweet porridge add sugar, raisins, currants etc., instead of the onions and pepper.

"Oeufs au Caffé.
Coffee-eggs, or with Coffee."

from The Art of Modern Cookery Displayed. Consisting of the most approved methods of Cookery, Pastry and Confectionery of the Present Time (1767)

Make some good strong Coffee, let it rest to clear as usual, and sweeten it with Sugar according to Discretion; beat up six Yolks of Eggs, with about four Cups of Coffee, and sift it; pour this in little Moulds, in the Form of Eggs, or of any other; Do not fill them quite; and bake in a mild Oven, or a Dutch one, or with a Brazing-pan; cover between two Fires; they are made after this Manner, in the Shape of any Fruits, or Birds, if you have proper moulds for it, either or Copper or China, &c., &c.

Square Peg: A New Twist on American

In the mood for something different, my friends and I decided to venture to Square Peg, a new restaurant at the intersection of 10th and Walnut. The restaurant describes itself as diner inspired. I would call it a casual twist on new American with a heavy southern influence. The inside of the restaurant features a lot of wood and exposed brick. Upstairs, where we were seated, a black and white photo featuring an old time bar scene covered one wall. We all decided the room had a speakeasy feel.

Square Peg’s menu includes a wide variety of appetizers, entrees, and all-day-breakfast options. As a table, we selected a variety. I chose the salmon, which came with pickled beets, greens, and horseradish. The fish was well-cooked, and the pickled beets and horseradish made for an interesting flavor combo. While I admit that I did not love the horseradish, I think that is just my personal taste. The dish was well-done. One of my friends ordered fried chicken tacos – an appetizer – and a side of fries. I snuck a taste and found that the fried chicken was more reminiscent of an Asian style dish than an American one. It had a crispy shell and a sweet black pepper caramel sauce with a spicy tinge. It was both delicious and unique. Other dishes of choice were shrimp and mussel gumbo, mac and cheese grilled cheese, bananas foster French toast, meatloaf, and herbed falafel. All the reviews came back positive.

When I go out to eat, I am often drawn to fish, but in this case, I somewhat regret the choice. While my fish was good, I feel that Square Peg’s strength is its unique dishes. If I go back, I’d like to try something a little more out there. Overall, my verdict is that Square Peg is good but not outstanding. It isn’t one of my favorite Philly restaurants, but if you’re in the mood for a unique and relatively inexpensive meal, it’s worth checking out.

Thursday, April 19, 2012

Food Events @ Penn

2012 Philadelphia Science Festival
What: Enjoy food and science at this annual science festival. Events include a culinary gastronomy night, a talk on food sensitives and a sampling of chocolates while their science is revealed! Tickets and event info can be found here.
Where: All around Philadelphia
When: April 20th to 29th
Cost: Varies

Picnic for the Planet
What: Feeling inspired to have a picnic after reading the spring issue of Penn Appétit? Luckily for you, this Sunday the nature conservatory is attempting to set the record for the most people picnicking in one day, and Clark Park will be participating! Free lunch by Elevation Burgers for the first 100 picnickers.
Where: Clark Park, 43rd and Baltimore
When: April 22nd, 12-4pm
Cost: Free

Square Peg Brunch
What: Starting this Saturday, the new Square Peg will be offering weekend brunch! Menu includes creative items such as breakfast poutine and banana foster french toast pegs. More info on their website.
Where: 10th and Walnut
When: Weekends, 10am-3pm
Cost: Varies

10th Magazine Issue Launch = Success!

Thank you to everyone, from students to businesses, who came and contributed to the launch of Penn Appétit's tenth issue! We greatly appreciate your support and readership. We were thrilled to see over 100 people at the event! Without further ado, some snapshots from the whirlwind evening:

Foreground: French macarons (chocolate, milk and honey, orange blossom) from Sugar Philly
Background: Vegan treats from Sweet Freedom Bakery
Deviled eggs (black truffle, pesto, and sriracha) from Supper
Savory japchae (glass noodles) from Koja
Koch's Deli and Penn Appétit board members satisfy hungry attendees with pastrami, corned beef, and turkey sandwiches
Lokalty, a loyalty marketing business based in Philadelphia, dishes out flaky baklava from Manakeesh Bakery and Cafe
Chef Jihed Chehimi preparing a signature Chez Yasmine dish
Swedish Salmon Smörgås (open-faced smoked salmon sandwiches) from Chez Yasmine
Hungry throngs of people
Our gorgeous magazines (with a sampler plate!)
Make sure to pick up the latest copy of Penn Appétit on Locust Walk, in Kelly Writer's House, or at our PubCo racks (located in Houston Hall's dining areas--upstairs by Pari Cafe Creperie and downstairs by the sushi kiosk--, 1920 Commons, Van Pelt Library, and Williams Hall).


Philly Kitchen: Jenn Tian

Every other week Penn Appétit profiles a student who cooks on a college budget and in a college-sized kitchen.

This week I got to do something a little different and bake instead of cook with our featured chef. For Jenn Tian, baking is easier (and maybe more fun!) than cooking. She deserves a special place in the hearts of anyone who has ever tried to bake at Penn for her no-nonsense approach. She finds a way to bake with ingredients that are easy for a college student to access and makes baking a piece of cake. If you’re anything like me, the thought of making a cobbler -let alone in a dorm room -stresses you out, but luckily Jenn finds a way to make it super simple.

Penn Appétit: How did you learn to bake?
Jenn Tian: When I was little I always thought baking was the easiest thing, so whenever it was potluck day for school I would bake something, that’s how I started - I was lazy and I didn’t want to cook. My mom is a big baker, the first thing that she taught me how to make were these Chinese rice cakes (Traditional Chinese dessert). That sparked really learning how to bake.

PA: What’s your favorite thing to bake?
Cupcakes, which is so lame because everyone does it, but they’re so easy and so convenient. The best ones ever are chocolate espresso: I add a bit of coffee to brownie mix and then make a peanut butter filling, dip an knife in the filling and then swirl it in to the cupcakes.

PA: What’s your favorite baked good to eat?
JT: I’m a big fan of red velvet brownies. See that’s the thing with baking you get to just make stuff up. My friend made them and instead of making a red velvet cake, it was like red velvet flavor with brownie consistency. That with vanilla ice cream was a winner.

PA: What’s the most difficult thing about cooking in a college sized kitchen?
JT: Space. Counter space. I feel really awkward having to do things at the kitchen table. But it’s really easy with this recipe.

PA: What’s your advice for people who want to start baking in college?
JT: I would say stop trying to be ambitious, which is what this recipe is all about. It’s so much easier if you cut corners and buy things that will help you out like the peaches from the can. You don’t have to add sugar and figure it out. Unless you’re really good it’s hard to start from scratch and you have to be quite precise.

PA: What’s your baking philosophy?
JT: I think that people shouldn’t stick to traditional ideas. So when you think about pie you don’t have to think normal things like peach or apple. If you think red velvet you don’t have to think cake or cupcake you can think brownie or milkshake… I think after you get past the basics of how to measure and cook things, the fun about baking is that you can be really creative.

Jenn’s Peach cobbler
(Recipe adapted from Jenn’s host mom over the summer)


2 cans of Dole canned peaches
Betty Crocker Golden Vanilla Cake Mix
One premade pie crust
Premade pie dough
¼ stick of butter
Optional: include fresh raspberries with the peach filling


Preheat oven to 350 degrees
Put peaches into a bowl. Add ½ cup cake mix.
Mix well until the syrup from the peach cans is well mixed with the cake mix.
Spoon filling into a store bought pie shell. Fill up until peaches are almost to the top, you might not use up all of them.
Take store bought pie dough and cut into strips about 1 inch wide. Lay them across the top of the pie in a crisscross (lattice) pattern. Take ¼ stick of butter and cut into small chunks. Insert butter chunks into the pie between the crust lattices.
Sprinkle a bit more of the cake mix as well as some cinnamon on the top of the pie.
Bake for 25-30 minutes or until the top is golden brown. Serve while warm.

-Leyla Mocan

Do you or someone you know cook in your college sized kitchen? Want to be profiled on our next post? Send an email to and we’ll contact you to be featured

Wednesday, April 18, 2012

Picnic Playlist

Need the right music to get you in the picnic mood? Look no further: Penn Appétit has the perfect playlist for you!

Sound of Sunshine - Michael Franti & Spearhead
Left & Right In the Dark - Julian Casablancas
Walk Tall (feat. Paul Simon) - Ziggy Marley
Get Some - Lykke Li
Girl - Beck
Ambivalence Avenue - Bibio
Surprise Hotel - Fool’s Gold
Relator - Pete Yorn & Scarlett Johansson
I Can Change - The Very Best & LCD Soundsystem
Colorful - Rocco DeLuca & The Burden

Check out the Spotify playlist here!

--Shaye Roseman

Penn Appétit's Issue Launch TONIGHT!

Food 411 Q & A: "In the Magazine" Exclusive

To gear up for this issue’s picnic feature, we asked some of our favorite Philly food people for ideas. Here’s what they had to say (and don't forget to join us TONIGHT, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!):

Jonathan Adams [Executive Chef, Pub & Kitchen]
“My favorite picnic food is probably biscuits. You can bake them ahead of time and eat them at room temperature. They’re kind of different than a slab of bread and there are a million different varieties.”

Peter Woolsey [Executive Chef, Bistrot La Minette]
“Deviled eggs are the greatest picnic food in the entire universe. They always get a little messy when transporting, but they’re always delicious and worth the trouble Ouefs mimosa are the French version of deviled eggs, and they’re made with Dijon mustard and tarragon instead of paprika.”

Craig LaBan [Restaurant Critic Philadelphia Inquirer]
“There’s nothing like eating fried chicken at room temperature. Speaking of which, it’d be fun to go to Federal Donuts and pick up some hot doughnuts and fried chicken. Don’t forget the chicken salad and traditional Philly hoagies. South Philly is fantastic for provisions: peppers with provolone, prosciutto, and marinated mozzarella balls for Italian fare; bánh mì sandwiches for classic Vietnameses; and oh—the Mexican food! I love chicharrones [fried pork rinds]. There are lots of little stores in Philadelphia that sell them. Tortilleria San Roman in the Italian Market makes authentic tortillas from masa, and incredible salsa. They have the best tortilla chips in the city; I’d want those on my picnic.”

Tuesday, April 17, 2012

Picture-Perfect Picnic: "In the Magazine" Exclusive

A tasting of picnic items from our upcoming Spring 2012 issue:

assorted dips with pita crisps

sweet potato salad with lime

ricotta fig sandwich

Join us this Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!


Themed Picnic- Menu for an Indian Picnic: "In the Magazine" Exclusive

In this semester's magazine, we put a twist on the classic picnic, offering menus for meals skewed Italian, Asian, Jewish, British, and Indian! Here we give step-by-step instructions for an Indian picnic that's sure to impress. Don't forget to join us on Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!

aloo tikki (pan-fried potato cakes) with tangy date chutney
spicy masala chicken kebabs
corn salad with coconut and cilantro
mango lassi

THE RECIPES: Aloo Tikki and Corn Salad

Aloo Tikki
Serves 8-10

For potato cakes:
8 medium-sized potatoes, peeled
4 1/2 teaspoons chaat masala (optional)
Fresh mint paste (recipe below)
Salt to taste

For mint paste:
20-30 mint leaves
3 tablespoons fresh coriander leaves, finely chopped
3-4 green chiles (or less, according to taste)
1-inch piece of ginger
1 teaspoon lemon juice

In a large pot filled half to three-quarters full with water, boil the potatoes until cooked through. Remove the potatoes from the water and set aside. Once they're cool to the touch, mash the potatoes with a fork or masher, then place them in a large bowl.

Place the mint, coriander, green chiles, ginger, and lemon juice in a blender with a few spoonfuls of water. Sprinkle in the chaat masala and blend into a fine paste. Scoop the paste into the bowl with the mashed potatoes. Season with salt; mix thoroughly. Using an ice cream scoop, shape the mixture into 1 or 2-inch balls and flatten them in the palm of your hand.

Place a shallow frying pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is warm, place two or three of the tikkis in the pan. Cook until golden brown, about 2 minutes on each side. Serve warm with date chutney.

Date–Tamarind Chutney
Makes 2 cups

14-15 pitted dates
2 green chiles
1 1/2 cups cold water
2 cloves garlic
1 tablespoon tamarind pulp
Salt to taste
1 teaspoon dried roasted cumin
1 teaspoon dried roasted coriander

Soak the dates and green chiles in the water overnight. Once soaked, pour the entire mixture into a blender and add the garlic, tamarind pulp, and salt. Blend until smooth (it should become thick and liquidy in nature). Stir in the cumin and coriander.
Note: 1 1/4 cups of raisins can be substituted for the dates in this recipe.

Corn Salad with Coconut and Cilantro
Serves 4

1 1/2 teaspoon vegetable oil
1/2 teaspoon mustard seeds
Pinch of asafetida
3 green chiles, chopped
1 curry leaf (optional)
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 large onion
3 ears corn, kernels removed and cobs discarded
1/2 cup fresh (unsweetened) coconut, or dried coconut that has been rehydrated by soaking in warm water for a few minutes
1 tablespoon fresh lemon juice (about 1/4 lemon)
Salt to taste
Chopped cilantro for garnish (we like our cilantro, so I used 1/2 cup, but you can add as much or as little as you like)

Heat the oil in a medium saucepan. Once it's hot, add the mustard seeds and asafoetida, then the green chilies and and curry leaves, and, finally, the turmeric and cayenne.
Add the onions to the oil and spices; sauté for 5 minutes. Add the coconut, reducing the heat to "low" as you do so, and sauté for another 2 minutes. Stir in the corn and cook, covered, for 10 minutes.
Once the corn has cooked, add the lemon juice and salt. Garnish with cilantro. (Serve as is, or continue with the instructions to make corn "pockets.")
To make the pockets, begin by preheating the oven to 400. Lay a sheet of puff pastry out onto a lightly floured cutting board. Depending on what size pocket you'd like, cut the sheet into either 3 or 4 even squares. Roll out the edges of each square very gently (just so the dough is worked out a bit), then place a spoonful of the corn usal in the center of it. Bring two opposing corners of a square together and pinch together the edges to make a triangle. Seal the edges with a fork. Repeat with the remaining squares (and the rest of the puff pastry sheets). Bake for 25 minutes, flipping each individual pocket over after about 12 minutes. Serve as is, or with a squirt or sriracha sauce on the side.

Monday, April 16, 2012

Penn Appétit's 10th Issue Launch THIS WEDNESDAY!

Urban Apiaries: "In the Magazine" Exclusive

In our upcoming Spring 2012 issue, one article features neighborhood sweetheart Urban Apiaries, Philadelphia's first and only urban honey company. See Trey Flemming of Urban Apiaries at work:

Join us this Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!


Puff Pastry Cheese Twists: "In the Magazine" Exclusive

Check out this recipe featured on the cover of our Spring 2012 issue! Join us on Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!

Puff Pastry Cheese Twists
Recipe Courtesy Becca Goldstein
Makes 18 twists

1 package puffed pastry, thawed
½ cup grated parmesan or pecorino romano
1 egg yolk
Freshly ground black pepper

Preheat oven to 365 degrees. On a clean surface, roll out one sheet of pufed pastry slightly. Make an egg wash: Beat the yolk with a splash of water. Brush the puffed pastry with the egg, and evenly cover dough with ¼ cup grated cheese. Sprinkle with black pepper.

Line a baking sheet with parchment paper. Slice the dough width-wise into 9 even stretches. Twist each piece so it spirals 3-4 times and place on baking sheet. Cook in oven 15 minutes or until golden, flipping in the middle if necessary.

Repeat with other sheet of dough, cooking only one batch at a time.

Sunday, April 15, 2012

Sweet Freedom: "In the Magazine" Exclusive

We feature Sweet Freedom--Philadelphia's first and only completely gluten-free, vegan, allergy-friendly bakery--in our upcoming Spring 2012 issue. Here's a glimpse of their fruit oat crumble:

Join us this Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!


News Feed

• "No, it isn’t overrated. I don’t think there is a better fried chicken in Philly," Craig Laban on Federal Donuts’ fried chicken - Grub Street Philly

Kosher food truck reopening at 34th and Walnut after Passover - Under the Button

• New vegetarian restaurant, HipCityVeg, opening on April 16 by former Horizons chef Nicole Marquis at 127 S. 18th Street - Foobooz

• "Cupcakes, burgers, new restaurants": The Insider has compiled a comprehensive list of food calender for April and May

• Philly's winter 2012 Center City restaurant week set records with 240,000 diners generating sales of $12.4 million - Foobooz

• Vote for Philadelphia Magazine's annual Best of Philly picks

Image Credit: Under the Button

Jamonera Tapas: "In the Magazine" Exclusive

In an article about the communal joy that comes from sharing small plates featured in our 9th issue, we showcase tapas from Marcie Turney and Valerie Safran's newest spot: Jamonera.

Join us this Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!


Saturday, April 14, 2012

Picture-Perfect Produce: "In the Magazine" Exclusive

A sneak peek at some of the farm-fresh produce highlighted in our upcoming Spring 2012 issue:

Join us this Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!


Site Scoop: The Pioneer Woman

I was first introduced to the Pioneer Woman (a.k.a. Ree Drummond) a few years ago when I received her cookbook as a Christmas present. It took all of two minutes for me to fall under her charming, country-girl spell. Now that she's become a pretty big deal, with a show on the Food Network, a second cookbook, and a rather large following, it is even more imperative that you check out her awesome cooking blog. Her humble demeanor, witty, casual tone and scrumptious, clearly-written recipes (complete with helpful step-by-step photographs) will drive you to bookmark her site before you know it, especially if you're looking to whip up some serious comfort food.

Steakhouse Pizza, Peach-Whiskey Barbecue Chicken, or Pan-Fried Pork Chops, anyone? And don't even get me started on the desserts. The Blackberry Cobbler is one of the simplest, yet tastiest summer treats ever! Trust me, this blog is one frontier you'll be happy you explored.

Friday, April 13, 2012

The Goodness

Getting tired of those boring dining hall dinners? Feel like your dinner is just missing that special side? Although I can’t propose an entirely new dish, I can help you create something that will turn any bland dinner into something slightly more appetizing! In my house we call it “the goodness.” Why? Well, that’s the best way to describe it: it’s so good, it has to take its name from the source!

First, find some sort of dinner roll (if there isn’t any, use sliced bread or a bagel!). Then, venture to the pizza section and procure the spices. In a small bowl, add parmesan cheese (enough to cover the bottom and a small amount of the side), a sprinkle of red pepper flakes (unless you want it really spicy), a dash of black pepper, and a generous shake of oregano. Next, find oil. It’s usually located in the salad section. Pour the oil into the bowl so that your mixture contains a liquid texture, but the spices aren’t drowning. Dip the bread in the bowl, or if you’d prefer to be more proper, spread the mixture onto the bread with a spoon. And voila! You have the perfect “fancy” item that your dining hall dinner needed!

"Jewish Deli" Picnic: "In the Magazine" Exclusive

The launch of our Spring 2012 issue is less than a week away! In a section on culturally themed picnics, we detail the perfect bites for a "Jewish deli" themed picnic spread:

Join us next Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!


Thursday, April 12, 2012

Food Events @ Penn

Zahav's Special Menus in April
What: For Passover, the annual celebration in Jewish culture that commemorates the Hebrew escape from slavery in Egypt, Chef Solomonov has crafted a special menu with Jewish staples and Israeli-inspired dishes, including Handmade Matzah Ball Soup, Salt Cod “Kibbe,” and Brisket “Mina." This menu will run from Friday, April 6, to Friday, April 13, except Thursday, April 21. On that Thursday at 7 pm, Chef Solomonov will host An Evening in South Africa, featuring five-courses of traditional South African dishes paired with exquisite wines from the Badenhorst Family Wines of Swartland. Dishes include Sosatie Skewers (lamb loin), Bobotie (beef and lamb casserole), and Seafood Potjie (mussels, clams, calamari, branzino). To make a reservation, please call (215) 625-8800 or visit their website.
Menus: The Passover Menu will include baked in Zahav’s wood-burning oven; Salatim and Hummus, including braised beef cheeks, haminado and parsley; with smoked cinnamon, pulled chicken and fresh fava beans; with golden beet pickles; Artichoke and Celery Salad with white anchovy and kashkaval; with charouset and coffee; and Coconut Custard with chocolate crisp and red wine sorbet.
Where: Zahav (237 St. James Place)
When: Friday, April 6 through Friday, April 13
Cost: Passover: $45; An Evening in South Africa: $75

Dine Out Japan 2012
What: The Subaru Cherry Blossom Festival’s annual Dine Out Japan promotion is back again, offering a 20% discount at ten fabulous Japanese restaurants spanning from King of Prussia to Center City. This year’s participating restaurants in the city include Fat Salmon, Fuji Mountain, Headhouse, Morimoto, Tokyo Hibachi Steakhouse & Sushi Bar, Shiroi Hana, Zento Contemporary Japanese Cuisine. Get your coupon here, and find more information about other festival activities here.
Where: Locations throughout Greater Philadelphia
When: April 15-19
Cost: 20% off meal price excluding tax, alcohol and gratuity

Max and David's Food Truck Opening
What: When life serves you matzah, make matzah-ball soup. Max and David’s, the recently-closed restaurant, is reopening as a kosher food truck on 34th and Walnut after the holiday. Find more information here.
Where: 34th and Walnut
When: opening the week of April 16

Flavors of the Avenue
What: Flavors of the Avenue offers up a true taste of South Philly’s gastronomic stronghold East Passyunk Avenue, with samples of signature dishes and drinks from 21 restaurants under the cover of a big top tent, plus a free street festival with vendors, music and a craft market at the Singing Fountain. Then, head down to Birra for a free outdoor concert featuring Cheers Elephant until 6 p.m. Other new elements this year include four grills cooking on-site; think pork belly anticuchos, chicken skewers, wings and tacos al pastor and freshly-fried arancini. There will also be more booze this year, with VIP ticket holders getting access to at least 5 cocktails. Find more information and buy tickets here.
Where: East Passyunk Avenue, between Dickinson and Morris
When: Saturday, April 28, noon-4 p.m.
Cost: $30 for General Admission and $50 for VIP; order by April 20 and get $5 off

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