monavano

Baked chicken with a pomegranate balsamic sauce and pistachio butter, roasted campari tomatoes and sweet potato fries.

I agree! I'm on a salad kick and think I'll make an entree salad with chicken or steak tonight.

Here's a soup I made which had a New Year's theme, combining lentils with sausage- themed after cotechino con lentichhie. I used Polish kielbasa instead. The soup maintained it's texture I think due to the addition of tomatoes (read that somewhere). Lentil Soup with Kielbasa

Tracey, Lobster + Risotto=

Scrambled egg with leftover braised cabbage and cheese.

I made Molly Stevens "Braised Savoy Cabbage with Saint-Marcellin" which was incredible. Her recipes continue to amaze me with their utter simplicity and deep flavors. Also had marinated pan seared pork chops and potato pancakes.

I forgot to mention that I also got Koscuisko mustard and Spicy Polish Mustard.

I hear you Sandy. I buy the store brands but when I get the real deal it's a treat. Frank and I dove into the kabanosy (skinny kielbasa) as soon as we got into our car! Being the day before Christmas, Allegheny Ave smelled of smoked meats from the stores cranking out kielbasa. Heaven

I stopped by Port Richmond on Christmas Eve to pick up a couple goodies. I bought a cheese babka and cruschiki (fried dough cookies with a healthy dose of powdered sugar) for a family get together on Christmas day. I also got 3 kielbasas: a juniper berry flavored kielbasa from Krakus Market and from Piast- a twice smoked Luska (very dark) and the Polish slim Jim kabanosy.

I just got back from a stay at the Hyatt at Penn's Landing and it's not a bad walk. Just walk Dock St. to 2nd, then over to Market. There's the subway at 2nd and Market where you can ride if you want. 2 stops later at 8th is The Gallery, pretty much right there. If not, it's another 9 or so blocks. We walked to the Snow Whtle Diner for breakfast. Incredibly nice waitresses and a decent egg sammich! Beats paying $15 for breakfast at the Hyatt (which is absolutely wonderful, btw). Also had a wonderful roast pork at DiNics. This was the first time I had the sandwich with rabe. Totally delicious.

I wanted to add my Lomarda pizza to the thread here. I went to Osteria on Friday with a 5:30 reservation (couldn't snag a later one) for the first time. All I can say is Philly, you're lucky to have this place! I was liking the ambience-warehouse meets earthtones and warm wood. The service was great, and a bit different from what I've experienced anywhere else. We had a main server, but there were many others bringing new plates and silver, dishes, clearing and re-folding napkins. It was a well choreographed dance which made the meal seemless. The Lomarda pizza was simply the best (gourmet) pizza I've ever had. The crust, topping and egg were wonderful. I am anxious to finally try finally 2 Amy's in DC (I live just outside in No. Virginia) to compare..... We split the perrenial lobster spaghetti special and loved it. I get the sense that there may be lobster spaghetti fatigue for those of you who frequent Osteria, but we truly enjoyed it. Lobster was perfectly cooked and a bit briny. Pasta was al dente. If anything, I was overwhelmed by the size of it, since we ordered another dish to follow. The next dish was a baby pig special. Brined and braised, we had portions of shoulder, rib and loin. It was intensly flavored with fennel and very moist. We finished with a cranberry hickory nut tart (claufoutti-like) with zabaglione gelato. Incredible. Overall we were very impressed with all the in-house made meats, gelatos and pastas. Even as we left aroud 7pm, the place was humming like a well-oiled machhine. We're looking forward to returning when next we come to Philly. There are seemingly endless ways to put together an amazing meal at Osteria.

Somewhere on this website is a recipe for bacon candy. So the answer to your question is "Yes". ← Do you mean bacon toffee?

Recently: With leftover shrimp and scallops over pasta with a bonn femme (sp) sauce I made a frittata the next day.

I'm with everyone here.. Collards Mac and cheese baked beans cornbread cole slaw potato salad LOTS of wet naps!

Not being a native-english speaker myself, I'm sort of wondering HOW exactly does one pronounce EVOO? As a single word, or as four separate letters? (and I agree, why would you WANT to pronounce it in the first place...) ← Rachel Ray pronounces it E-V-O-O, which save about one sylable .

Potato Leek Soup. Recipe here.

Does anyone remember Bauer's Bakery on Bustleton. It burned down a few years back and was never re-opened. That was the bakery of my childhood and I dearly loved their babka and butter cake. I'm glad this thread got bumped back up, since I'll be back in the neighborhood for Christmas.

Just to clarify, Famous Deli and Steve Steins deli are one in the same: Steve Stein's Famous Deli. Here's a link to what they make/have. http://www.ssfamousdeli.com/deli/smoke_fish.asp

I was really happy to see Tiffany win. She's got major cooking chops and always wowed me with her dishes. Very, very creative and she likes to take chances. Except the leftovers themed final dish, which was a good call. Tre had a great showing. It was great to see him cook. He was let go entirely too early on TC. Is it me or is Marcel morphing into Wolverine?

Great first post. The chili photo is beautiful.

Steve Steins is very good. Great bagels too.

The onion skin debate is interesting. I've always added onions skin and all to chicken stock. Never noticed anythng off in the taste. My peeve is when TV chefs (mostly RR) tell you to "poke the yolks" to make the wisking go faster. As if there is any difference between poking the yolk to break it, or runing a wisk/fork through it to break it. I've never had to beat a yolk into submission.

Beef borscht with a sweet/sour note. De-lish! Recipe here.

Beef borscht. This version has a bit of a sweet and sour component from the addition of saurkraut, brown sugar, vinegar and honey. Recipe here.

I love turkey a la king! Believe it or not, I used to live basically across the road from a turkey farm and they had a little "country store". She made turkey a la king and sold it in her freezer case. Oh, good memories. If I were going to have leftover turkey (which I'm not ) that would be my choice!