10 arts – 10 arts cheeseburger

I rarely have the luxury of eating at 10 Arts due to lack of extra cash in my wallet. I also rarely have the opportunity to have lunch in Center City. Last week, however, I made it out to try the 10 Arts Cheeseburger.

The 10 Arts Cheeseburger is made up of Pineland Farms ground sirloin. It’s served on a brioche bun with cheddar, pickles, lettuce, tomato, red onion, ketchup, and mustard. The burger was ordered medium rare and fries were chosen as the accompaniment over a salad.

This burger had more of a traditional flavor profile. Of course a brioche bun doesn’t fit into traditional but it tasted great. It stood tall and was very neatly assembled considering the 50/50 ratio of toppings to burger. The bun held it’s own and no ingredient fell onto the plate except for some ketchup and mustard drippings. I’m a fan. The fries were also delicious. They had a tasty seasoning and were cooked perfectly.

I almost left without dessert, but that would have been a no-no. Since I couldn’t really decide on something, I had Pastry Chef Monica Glass choose for me. She brought out her Vanilla Cheesecake Tart. The tart was topped with honeycomb ice cream, pistachio powder, caramelized pistachios, pomegranate verbena gelee, lemon verbena, frozen pomegranate seeds, and bee pollen. Despite the food coma I was already in, getting dessert was a great decision. That tart was damn good!

I want to come back to try Chef Jen Carroll’s five course tasting as well as the Five-Bite Lunch. I need to have those pretzels!

10 Arts Bistro & Lounge by Eric Ripert
The Ritz-Carlton
10 Avenue of the Arts
Philadelphia, PA 19102

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cooking: pumpkin cheesecake

I came across this recipe while reading through the latest issue of Food & Wine on my way up to NYC this past weekend. Immediately, I knew I had to make it…

Pumpkin Cheesecake
adapted from Jane Tseng – Pulino’s; Food & Wine, November 2010
serves 8-10

ingredients for cheesecake
-8 oz. gingersnap cookies, crushed
-2/3 c & 2 tbsp demerera sugar
-2 tbsp unsalted butter, softened
-12 oz cream cheese, softened
-1 c pumpkin puree
-1/2 tsp vanilla extract
-2 large eggs
-1/4 c ap flour
-1/8 tsp ground cinnamon
-pinch of ground nutmeg

ingredients for pears
-4 tbsp unsalted butter
-3 large, ripe bartlett pears, peeled, cored, and cut into 1/8″-1/4″ slices
-1 tsp demerera sugar (should use white sugar, since crystals are smaller)

Preheat oven to 350°.

Crush gingersnaps, 2 tbsp of sugar, and a pinch of salt in a large plastic bag until fine crumbs form. Next add softened butter and combine until moist. Alternatively, you can do this in a food processor instead of a plastic bag. Butter a 9″ springform pan. Press the crumb mixture into the bottom in an even layer. Bake for about 10 minutes, until lightly browned. Wrap bottom of pan in foil once cool enough to handle.

In large bowl, combine and mix the cream cheese, pumpkin puree, vanilla extract, and the 2/3 c of sugar with a hand mixer until smooth. Add the eggs and mix. Next, add the ap flour, cinnamon, nutmeg, and 1/2 tsp of salt. Mix until well combined. Pour cheesecake mixture into springform pan over the gingersnap crust.

Place springform pan into large skillet or pan. Fill skillet or pan with hot water so it reaches halfway up the side of the springform pan. The crust didn’t turn out as dry as I’d hoped. Next time, I’m just going to place a separate pan with water in the oven while baking. NOT place the springform pan IN the water.

Place in oven for about 55 minutes, until filling is barely jiggly in the center. Transfer pan to a rack and let cool. Once cool, place in fridge for at least 4 hours.

Prepare the pears on serving day. Melt the butter over medium-high heat until brown, about 3 minutes. Add and cook the pear slices, until lightly browned on both sides. Toss in the sugar. Turn and coat the pears until glazed nicely.

Serve pears over cheesecake. Enjoy.

This cheesecake came out well! I’m pretty sure I’m adding this to the Thanksgiving menu this year.

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cooking: thanksgiving 2009

Previously I was expecting the entire family (including aunts, uncles, cousins, etc.) to come over but this was not the case. This actually made my job much easier, as I did not have to make as much food. I was in the kitchen pretty much all day yesterday, but it was totally worth it.

The menu for last night was..

Green Beans and Walnuts with Lemon Vinagrette

Brown Bread Stuffing with Fruit

no picture taken…

Simple Pan Gravy (for extra gravy…just in case!)

Roast Turkey with Creamy Herbed Gravy

Pumpkin Cheesecake

I was able to tackle all of these meals, but my sister wanted to do the Pumpkin Cheesecake, so credit is all her’s for that one.

Let’s just say that this was the best Thanksgiving (food wise) that I have ever had. Everything turned out well and on time. Thanksgiving is a holiday where people are known for overindulging in all the good food we have…lucky for me…I did not (though it was damn hard not to get another slice of that cheesecake)!

My favorites of the night were the stuffing, turkey w/ the herb gravy, and the pumpkin cheesecake. My least favorite of the night was the green beans w/ lemon vinagrette. I dunno what it was, it just felt like it was missing something…and it was just a tad too tart for my liking. The turkey was a million times more successful than last year. Only bummer was that the dark meat was cooked a little too long….but the white meat was perfect!

Now if you’ll excuse me…I’ve gotta go snack on some leftovers…

P.S. Print out that pumpkin cheesecake recipe and make it…it’s so ridiculously good…

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