barbuzzo – barbuzzo burger

Me and friend/fellow blogger/burger lover Jess of Fries with that Shake have been meaning to meet for a burger lunch for well over a couple of months now. It never happened until last week. We both never had the Barbuzzo burger and decided this was the perfect place for the first of hopefully several burger lunches.

The Barbuzzo burger comes on a brioche bun topped with caciocavallo, crispy speck, and balsamic onion-tomato jam.


Both of us ordered ours medium-rare and it was served with rosemary fries and horseradish aioli. The burger was pretty tasty. The meat tasted great and was cooked perfectly. I really enjoyed the jam which added a pleasant sweetness to the burger. The fries were slightly salty, but I liked em.


Of course, a meal at Barbuzzo couldn’t end without…SALTED CARAMEL BUDINO. Yes, I split it (3 ways, other friend Jessie also joined us). I feel bad about it, but it was the only way I could afford such a pleasure for lunch!

Barbuzzo
110 S 13th St
Philadelphia, PA 19107
215.546.9300

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cooking: salted caramel ice cream sandwiches


If you follow my tweets, you saw that I made quite a special dinner last Monday. While brainstorming for my dessert course, the idea of homemade ice cream came to mind. With a cookbook and the internet, I decided to make salted caramel ice cream sandwiches!

I’ve never made caramel or ice cream before. I waited about 18 minutes before I added the cream. The caramel never quite browned. I’ve been told that there’s a short window between caramel and burnt though, so I guess it was better taken off earlier than later? Also, as seen in the Twitpic’d menu above, the Maker’s Mark caramel drizzle unfortunately never made it to the plate. I just ran out of time. I also did not use a 10″ x 15″ baking sheet originally as seen in the photo below. A much larger sheet was used. I think a smaller one would help create a more even layer.

Salted Caramel Ice Cream Sandwiches
adapted from Thomas Keller’s Ad Hoc at Home and Joyofbaking.com

Ice Cream:
-1 3/4 c granulated sugar
-1/2 c water
-2 c whole milk, warm
-2 c heavy cream, warm
-10 large egg yolks
-3/4 tsp kosher salt

Cake:
-non-stick cooking spray
-1/2 c unsalted butter, melted
-1/2 c granulated sugar
-1 egg
-1 tsp vanilla extract
-1/2 c ap flour
-1/4 c unsweetened cocoa powder
-1/4 tsp salt

Mix 1 1/2 cups plus 2 tablespoons of sugar and the water into a heavy casserole or deep pan so that it resembles wet sand. Over medium heat, bring to a simmer for 15 minutes, or until browned appropriately and sugar has melted. Do not stir before it browns. Immediately remove from the heat and slowly add the milk and cream. Stir to combine.

In a separate bowl, whisk the remaining sugar (2 tbsp) and yolks until slightly thickened. Temper the egg mixture by adding the caramel mixture, little by little, starting with 1/2 cup and eventually adding the remainder.

Have another saucepan ready. Once the mixture has been completely tempered, pour the mixture through a fine strainer and into the new saucepan. Prepare a large ice bath with a medium bowl in it.

Heat the mixture in the saucepan over medium heat, stirring constantly until a custard forms which coats the back of a spoon. Strain once more, this time into the bowl which has been sitting in the ice bath. Add the salt and let cool, stirring every once in a while.

Once cool, refrigerate overnight.

mixing the chilled custard

Prepare ice cream using your method/machine of choice using the overnight chilled custard.

To make the cake, preheat the oven to 350° F. Spray the bottom of a 10″ x 15″ baking sheet with non-stick cooking spray and lay out parchment paper.

In a large bowl, whisk the butter and sugar, followed by the egg and vanilla. Lastly, add the flour, cocoa, and salt. Whisk until smooth.


Spread the batter out onto the parchment, making sure to form as even of a layer as possible. Place in oven for about 12 minutes, checking the surface of the cake if it’s dry to the touch. Once dry, remove from oven and cool on a rack.

Once cool, cut the cake in half. Place softened ice cream over one of the cake layers. Top the ice cream with the remaining cake and seal tightly with plastic wrap. Place the sandwich into the freezer until it sets.

When ready to serve, cut the large sandwich into more desirable serving sizes. Enjoy!

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philly foodspotting dinner at lotus farm to table – july 2011


The monthly eat up for Philly Foodspotting took us to Lotus Farm to Table in Media last Thursday. Lotus focuses on a good food made with local ingredients. Their menu changes seasonally and offers a lot of great stuff.

housemade lemonade w/ muddled strawberries, oolong tea, and rhubarb bitters


There was a large selection of teas available as well as other drinks which had tea in it. I ordered a housemade lemonade with muddled strawberries, oolong tea, and rhubarb bitters.

corn soup


For my first course, I decided to order the corn soup, consisting of pickled corn, lavender, hominy, and shiitake mushrooms. The soup was very refreshing and delicious.

roasted duck breast


My main course consisted of the roasted duck breast. This was served over dirty rice, snap peas, and parsley pistou.

white chocolate panna cotta w/ strawberries


Four different desserts were brought out with four different teas. My favorite was the white chocolate panna cotta. It was too awesome.

Here are some of the other stuff from the table:

oysters

ribeye

chocolate tart w/ caramel, sea salt, and fresh mint

farmer's market peach, crumble tart, cardamom ice cream

All the food I got to try was fantastic. Definitely adding this to my list of go-to places in Media.

Check out the Foodspotting guide here.

Lotus Farm to Table
112 West State Street
Media, PA 19063
610.565.5554

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sugar philly


Located on the streets of University City is the Sugar Philly truck run by Dan Tang, Franklin Shen, and John Suh. They are a dessert truck serving stuff like cake, creme brulee, cheesecake, and pudding. Sugar Philly was also recently one of the trucks nominated at Philly’s first Vendy Awards.

chocolate ganache & salted caramel

 
What they make that I really enjoy are the French macarons. They offer several different flavors depending on season in addition to a couple flavors they always have. I stopped by after work two days in a row to eat em. On day one, I got dulce de leche and milk & honey and on day two, I got chocolate ganache and salted caramel. The cookies had a nice crunch outside with a chewy inside. The fillings were delicious too. My favorite was, unsurprisingly, the salted caramel. It’s so friggin good. Unfortunately, Dan told me it’s a little tough to make the filling for that one, so that may not be on the menu every day. Maybe one day they will?

dulce de leche & milk and honey

 
Currently, Sugar Philly is located on the corner of 38th Street and Walnut Street in University City, Monday to Friday from noon to around 4 pm to 6 pm. The time and location my vary so be sure to check their Twitter.

Sugar Philly
Corner of 38th Street and Walnut Street
Philadelphia, PA

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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
215.523.8273

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