Philly Eats Magazine_Fourth Edition

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The September of edition tackles tailgating both in the home and in the parking lot.

#4 — SEPTEMBER 2017

Magazine

Tailgating Tips,

Tricks and Recipes for

SUCCESSFUL

VODKA

The Straight

Story Or You

Can Mix It

SEASON

GRANITE or

QUARTZ

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Magazine

Issue #4 — September 2017

Publisher

Bob LePage

L and S Publishing

Contributors

Editor’s

Letter

Chef Melissa

Wieczorek

Chef Emily

Scott

Chef Diane

Floyd

Philly Eats Magazine is just exploding, and

we are so excited to have that happen.

The August Issue had over 380,000 downloads

making us by far the most distributed

food-based magazine in the Philadelphia

area.

The September issue is a look into tailgating, going

right at it from every angle. From the point of if you are

at the stadium or if you are going to someone’s house to

enjoy a game.

This issue we have added a couple of stories that we

thought would tackle the alcohol enjoyment in all of us.

An article on the sediment of wine and also an article on

the vodka distillery process.

Our BBQ Tip this month was a bit different and on the

portable side on how to make sure you are safe with your

portable grill. We for sure went heavy on the tailgating

this issue, and we are always up for a good party.

Enjoy the issue and thank you all for supporting Philly

Eats Magazine.

Chef

Bianca

Chef Chris

Welsh

Chef Marilyn

Moser-Waxman

Graphic Designer

Rusdi Saleh

Gabriella

Mayer

Chef David

Silverman

No content, for example, articles, graphics,

designs, and information in this publication can

be reproduced in any manner without written

permission from the publisher.

Bob LePage

Publisher and Restaurant Reviewer

bobl@LandSpublishing.com

For all Advertising Inquiries Contact:

bobl@landspublishing.com

Bob LePage

Publisher

All Rights Reserved

© 2017 Philly Eats Magazine

4

Philly Eats Magazine September 2017


CONTENTS

42

6

Sediment in Your Wine?

Have No Fear!

9

Kriebel’s Custom Bakery

10

Tailgating

12

Tailgate Recipes

18

Chef David Silverman

22

Return of the Ugly Plants

24

Spice Pice Baby

Marinade Edition

25

Make Those Appliances

Last Longer

26

Grill Safety at your Tailgate

28

Yellowhammer

Slammer

31

Chow Bistro

32

Vodka, The Straight Story

Or You Can Mix It

36

Around the neighborhood

38

Granite or Quartz

It is up to you!

40

Recipes around the world

42

Tailgate

Needs and Wants

6

40


WINE

Sediment in

Your Wine?

Have No Fear!

[ By Aaron Wolf ]

6

Philly Eats Magazine September 2017


T

he joy of wine drinking is

full of surprises. If you’ve

ever poured a bottle of

wine and found some unexpected

gritty material in

your glass, it’s natural to suspect that

something’s amiss. However, there’s

no need to spill the rest of your wine

down the drain. What you’ve encountered

is merely sediment, and though

it may look out of place, we promise

there’s nothing wrong with your wine!

This article will explain everything you

need to know about sediment.

What is Sediment?

While relatively rare, some bottles of

wine contain sediment - a deposit of

solid material derived from dead yeast

cells (lees), remaining grape matter

like pulp, skins (tannin), and seeds, as

well as compounds, including those

which form from tartaric acid. Wines

cellared over long periods of time will

also develop innocuous tartrate crystals

that look clear or purple, depending

on the color of the wine. Consuming

sediment will not hurt you, but

some people feel that removing it will

enhance the experience of a wine.

What are Filtered Wines?

Thanks to the innovations of modern

winemaking, most bottles produced

today go through a filtering process

to remove all non-liquid matter. There

are two main ways to filter wine,

depending on the objectives of the

winemaker. The first allows the wine

to permeate through a selected material

in order to collect larger elements.

The second involves straining

the wine through a finer sieve in order

to catch any smaller particles not

desired in the finished wine. Some

producers may decide not to filter because

they feel this will detract from

the authenticity of their wines.

Which Wines are Most Likely

to Contain Sediment?

Bottles of wine produced for shortterm

drinking usually don’t contain

deposits of sediment because they

are thoroughly filtered, but those

built for long-term cellaring may not

be filtered or may develop sediment

over time. When dealing with older

bottles, especially premium reds and

fortified wines like Port, it’s probably

safe to assume that they will include

at least a small amount of sediment.

How Can I Avoid Getting

Sediment in my Glass?

When you suspect that a bottle of

wine may have some sediment in it,

there are a few steps you can take

to avoid drinking it. If you have time

before serving, stand any bottle that

has been kept on its side upright as

long as possible in order to let the

sediment slowly sink to the bottom,

or punt, of the bottle. Once this has

occurred, your best option is to decant,

which will help you separate the

sediment from the rest of the wine.

In order to do this, keep the bottle

between yourself and a light source,

such as a candle or cell phone light,

so you can clearly see the sediment

inside. Next, carefully pour the contents

of the bottle into a receptacle,

commonly referred to as a “decanter.”

The sediment should remain inside

the bottle, but the wine is now in

the decanter - ready to enjoy! If you

prefer, feel free to rinse the sediment

out of the bottle, then use a funnel to

slowly pour the wine back in.

Aaron Wolf has worked in the New

Jersey wine industry since 2011, but

his passion for food and wine began

many years before with a rare bottle

of 2004 Château Rayas Châteauneufdu-Pape

Réservé Blanc. Aaron joined

the WTSO Product Development Team

as a Wine Researcher in November of

2014. He recently obtained the Wine &

Spirits Education Trust Advanced Level

3 Award, and looks forward to further

pursuing his wine studies.

September 2017 Philly Eats Magazine 7


BAKERY OF THE MONTH

Kriebel’s Custom Bakery

You might have seen

them on Cake War’s or

taken a class with Chef

Colleen or hopefully

enjoyed one of their

cakes. Nonetheless the baked goods

that are coming out Kriebel’s Custom

Bakery are top notch.

Located in Eagleville PA on Ridge

Pike, Kriebel’s is a treasure in her

their own right. The decorative skills

of Chef Colleen are top notch, and

according to her customers, she loves

to be challenged.

Kriebel’s is not a one trick pony;

the standard case items are fantastic.

Whether you are a fan of a whoopie

cookie or a butter cake or just your

standard cupcake placing Eagleville in

the GPS and finding Kriebel’s is worth

the ride.

We are extremely proud to award

our bakery of the month for our September

Issue to Kriebel’s Custom

Bakery.

September 2017 Philly Eats Magazine 9


CHEF STORY

Tailgating

[ By Chef Theo Petron ]

Tailgate. No, it’s not another Washington

DC scandal, it’s football season baby, and

that means tailgating! I grew up in Minnesota

and my earliest memory of tailgating

was on a frigid November Sunday at

Metropolitan Stadium before a Vikings game. I’m talking

people in snowmobile suits, blast furnace heaters, tents,

bonfires, bloody marys, food and Schmitt Beer.

I know that people tailgate before baseball games and

even Jimmy Buffet concerts, but in my mind, the original

tailgate is prior to a football game. As a chef, I am often

looked upon for providing an over-the-top tailgating experience.

Often, this is the case, but in this short article

you’ll find my tips for a stress-free tailgate as well as recipes

for the Best Bloody Mary and a wicked good jerk

chicken. Eat Well. Live Fit. Have Fun!

3. Arrive Early and Stay Late

You’ve plunked down about half a mortgage payment for

those tickets, so you might as well enjoy yourself. Get

to the stadium early, you’ll have a better choice of spots

and surely less traffic. Regardless if the game ended on

a happy or sour note, there is no need to inch your way

through the lot to the expressway. Fire that grill back up

and nourish yourself for that drive home.

The Ultimate Bloody Mary

In a cocktail shaker combine the following:

4 oz Clamato Juice or Sacramento Tomato Juice

2 oz Vodka, Rum or Tequila (All three are wonderfully

different—I like rum)

Stress-Free Tailgating Tips

1. K.I.S.S. (Keep It Stupid Simple)

Unless you’ve got a few days or the entire week to plan

your pre-game, make it easy on yourself and keep it simple.

Make your Bloody Mary mix ahead of time (recipe below),

get your beverages on ice the night before, pack the

car early, be sure you have enough utensils, napkins and

cups. Don’t forget the trash and recycling bags! Grilling?

Those light-the-bag charcoal options are perfect for tailgating,

buy 2, one for before and one for after the game.

2. Scope Out Your Spot

Take a look at the parking lot layout online ahead of time

and choose your spot wisely. What’s important to you;

Close to the exit? Near the restrooms? Easy stadium access?

Sunny spot?

10

Philly Eats Magazine September 2017


1 oz Beer

1/2 tsp Worcestershire Sauce

1/2 tsp Horseradish

1/2 tsp Dijon Mustard

1/2 tsp Celery Salt

1 Tbsp Pickle Juice

1 tsp Tabasco Sauce

Wedge of Lime—Squeezed (retain lime)

Wedge of Lemon—Squeezed (discard lemon)

Ice to fill

Rub the rim of your glass completely with the retained

lime. Place 2-3 Tbsp of Celery Salt in a shallow dish and

coat the rim, tapping off the excess.

Shake ingredients for 8-10 seconds and pour into prepared

glass. Garnish with a very crisp dill pickle, green

olive, lime wedge, lemon wedge, pickled asparagus and

a Slim Jim. Enjoy!

Marinating meats is a great way to make your tailgate

stand out. My go-to is Jamaican Jerk Chicken. Legs,

Wings and Thighs are super tasty, portable, sharable

and inexpensive. Buy more than you think you’ll need as

the aromas will attract a crowd, you’re going to want to

do some sharing!

Jamaican Jerk Marinade

Enough for about 5# of chicken

2 C. Scallions-finely chopped

2 ea. Habanero Peppers-seeded and diced (wear

gloves!)

2 T. Soy Sauce

2 T. Lime Juice

5 t. Ground allspice

3 t. Dry English mustard

2 ea. Bay leaves-rib removed

2-3 cloves Garlic-chopped

1 T. salt

2 t. Sugar

2 t Dried thyme

1 t. Cinnamon

Add all ingredients to a food processor and pulse to

form a paste. Pour marinade into a freezer weight

plastic zip-top bag. Add chicken and remove all the air.

Massage bag to distribute marinade. Marinate at least

8 hours and preferably overnight. Grill.

Chef Theo Petron is Originally from Minnesota, Chef Theo left his career in advertising after realizing

he cared more about the food served at his business meetings than the actual meetings

themselves. A year-long apprenticeship at a local bistro provided Theo with the basis to move

forward with his culinary dreams.

While running his personal chef company, DinnerWhere, Theo started doing private chef

work on yachts, at vacation destinations and other excursions, honing his craft while attending

to the needs of his clients.

You can contact Chef Theo through his website www.zestchefs.com

September 2017 Philly Eats Magazine 11


RECIPES

Tailgate

Recipes

We all have had the call either the night before or a few hours for

the game,”Just bring whatever you want” they say. Sure it would

be easy to pick up the phone and order something, but you feel

like being “That Person,” you know the one that everyone can’t

believe actually can cook. The following recipes are easy and fun

as well as the recipes that will make you “That Person”!

12

Philly Eats Magazine September 2017


Italian Roast Beef Sliders

with Pepperoncini Slaw

Makes: 12 servings

Yield: 12 sandwiches

Start to Finish: 20 mins

Talk about easy! Thanks to convenience foods,

these sliders come together in minutes.

INGREDIENTS

1 1/6 - ounce package refrigerated cooked beef

roast au jus

2 cups frozen peppers (yellow, green, and red)

and onion stir-fry vegetables

1/2 teaspoon dried Italian seasoning, crushed

1/8 - 1/4 teaspoon crushed red pepper

2 cups coleslaw mix (shredded cabbage with

carrot)

1/2 cup pepperoncini salad peppers, stemmed

and chopped, plus 2 tablespoons drained liquid

1/2 teaspoon dried Italian seasoning, crushed

12 2-3 - inches rolls, split

DIRECTIONS

1. Place beef and juices in a medium saucepan;

break up any large pieces. Add stir-fry vegetables,

1/2 teaspoon Italian seasoning and the

crushed red pepper. Heat through just to boiling.

2. Meanwhile, for slaw, in a medium bowl, combine

coleslaw mix, pepperoncini peppers and liquid,

and 1/2 teaspoon Italian seasoning.

3. To serve, spoon meat mixture on roll bottoms.

Top with coleslaw mixture; add roll tops.

Ripe Olive Cheese Ball

Makes: 56 servings

Yield: 2 balls (3 1/2 cups)

Prep: 15 mins

Chill: 4 hrs

Stand: 45 mins

Total Time: 5 hrs

Make these cheese balls up to three months ahead

of time then freeze. Thaw frozen cheese balls overnight

in fridge before serving.

INGREDIENTS

2 8- ounce package cream cheese

1/2 cup butter

1/2 cup crumbled blue cheese (2 ounces)

1 4 1/4 - ounce can sliced pitted ripe olives,

drained

2 tablespoons chopped green onion or snipped

fresh chives

2/3 cup coarsely chopped almonds, toasted

Assorted crackers and/or apple or pear slices

DIRECTIONS

1. In a large bowl, place cream cheese, butter and

blue cheese; let stand 30 minutes to reach

room temperature. With an electric mixer, beat

mixture on low speed until smooth. Stir in olives

and green onion. Cover and chill for at least 4

hours or up to 24 hours.

2. Shape mixture into 2 balls; cover and chill until

serving time. (Or, place in a freezer container

and freeze up to 3 months. Let thaw in refrigerator

overnight before serving.) To serve, roll

in nuts. Let stand for 15 minutes. Serve with

assorted crackers or apple or pear slices.

September 2017 Philly Eats Magazine 13


RECIPES

SouthernCornbreadSalad

Makes: 18 to 20 servings

Prep: 30 mins

Bake per package directions

Chill: 4 hrs to 24 hrs

Sunny Broccoli Salad

Makes: 12 to 16 servings

Prep: 20 mins

Chill: 2 hrs

This nutrient-packed salad is a classic for

good reason. The combination of sweet

raisins, nutty sunflower seeds, smoky bacon

and crisp broccoli is irresistible.

INGREDIENTS

1 cup mayonnaise or reduced-fat mayonnaise

dressing or salad dressing

1/4 cup finely chopped red onion

1/2 cup raisins

3 - 5 tablespoons sugar

2 tablespoons vinegar

7 cups chopped fresh broccoli florets

1/2 cup sunflower seeds

8 slices bacon, crisp-cooked, drained and

crumbled

DIRECTIONS

1. In a large bowl, stir together the mayonnaise,

onion, raisins, sugar and vinegar.

Add chopped broccoli and stir to coat.

Cover and chill for at least 2 hours or up

to 24 hours.

2. Just before serving, stir in sunflower

seeds and bacon.

INGREDIENTS

1 8 1/2 - ounce package

corn muffin mix

1 cup mayonnaise

1 8 - ounce carton sour

cream

1 1 - ounce envelope

ranch dry salad dressing

mix

2 cups shredded cheddar

cheese (8 ounces)

2 15 1/2 - ounce can pinto beans, rinsed and drained

2 15 1/4 - ounce can whole kernel corn, drained

10 slices bacon, crisp-cooked, drained, and crumbled

3 cups coarsely chopped tomatoes (6 medium)

1 cup chopped green and/or red sweet pepper

(1 large)

1/2 cup sliced green onions (4)

DIRECTIONS

1. Prepare corn muffin mix according to package directions

for corn bread. Cool and crumble (should have

about 5 cups).* Set aside.

2. For dressing, in a small bowl combine mayonnaise,

sour cream, and salad dressing mix.

3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular

baking dish layer crumbled corn bread and

1 cup of the cheese. Spread with half of the dressing.

Layer in the following order: beans, corn, the

remaining 1 cup cheese, bacon, tomatoes, sweet

pepper, and the remaining dressing. Cover tightly

and chill for 4 to 24 hours.

TIP: If you like, toast the crumbled cornbread. Preheat

oven to 350 degrees F. Spread the cornbread in a

15x10x1-inch baking pan. Bake about 10 minutes or

until crisp; cool.

14

Philly Eats Magazine September 2017


Tex-Mex Cheesy

Chicken Chowder

Makes: 16 servings

Prep: 20 mins

Cook: 20 mins to 22 mins

Nina Swan-Kohler of Cedar Rapids, Iowa, loves easy-tomake

dishes that travel well to football games or other

events. Tex-Mex Cheesy Chicken Chowder is one of her

favorite recipes. “It uses a variety of convenience foods

that are stirred together in one big pot, and

brings out the great flavor of all the

ingredients,” Nina says.

INGREDIENTS

1 large onion, chopped

(1 cup)

1 cup thinly sliced celery

2 cloves garlic, minced

1 tablespoon cooking oil

1 1/2 pounds skinless, boneless

chicken breast halves, cut

into bite-size pieces

2 14 - ounce can chicken broth

1 32 - ounce package frozen diced hashbrown

potatoes

1 2.64 - ounce package country gravy mix

2 cups milk

1 8 - ounce package process cheese spread, cut into

chunks

1 16 - ounce jar chunky salsa

1 4 - ounce can diced green chili peppers

Corn chips

DIRECTIONS

1. In a 6-quart Dutch oven, cook and stir onion, celery,

and garlic in hot oil over medium heat for 5 minutes or

until onion is tender. Add chicken, broth, and potatoes.

Bring to boiling; reduce heat. Simmer, covered, for 15

to 18 minutes or until chicken is done and potatoes

are tender, stirring occasionally.

2. Meanwhile, in a medium bowl, dissolve gravy mix in

milk. Stir milk mixture into soup mixture. Stir in cheese,

salsa and green chilies; reduce heat to low. Cook and

stir until cheese is melted. Serve with corn chips.

Makes 16 servings.

Chicken Cuban

Sandwiches

Makes: 4 servings

Start to Finish: 15 mins

We traded the traditional roast pork for

rotisserie chicken, but kept the signature

Cuban flavors--mustard, onion and

pickles.

INGREDIENTS

4 hoagie rolls, halved

1/4 cup yellow mustard

1/2 cup thinly sliced onion

2 ounces reduced-sodium deli ham,

thinly sliced

8 bread and butter lengthwise sandwich

pickle slices (such as Vlasic Stackers)

2 cups purchased deli-roasted chicken,

shredded

4 slices Monterey Jack cheese

DIRECTIONS

1. Spread the sides of the cut rolls with

mustard. Layer roll bottoms with

onion, ham, pickle slices, chicken and

cheese. Replace roll tops.

2. Grill sandwiches in a panini press or

indoor covered grill until bread is golden

brown.

September 2017 Philly Eats Magazine 15


RECIPES

Spicy Cajun Snack Mix

Makes: 20 servings

Prep: 10 mins

Bake: 30 mins

Cajun seasoning is a

blend of black and

cayenne pepper

with onion, garlic,

and other herbs.

Because many

brands are high

in salt, look for a

salt-free version.

INGREDIENTS

4 cups popped popcorn

2 cups pretzel sticks

2 cups bite-size square rice cereal

2 cups dry roasted peanuts

1/2 cup butter, melted

1 tablespoon salt-free Cajun seasoning

1 cup snipped dried fruit

DIRECTIONS

1. Preheat oven to 300 degrees F. In a large

roasting pan, combine popcorn, pretzels,

cereal, and peanuts; set aside.

2. In a small bowl, combine melted butter

and Cajun seasoning. Drizzle butter mixture

over popcorn mixture; toss gently to

coat.

3. Bake for 30 minutes, stirring once. Spread

mix on a large piece of foil to cool. Stir in

dried fruit. Makes about 20 servings.

MAKE AHEAD TIP

Prepare the snack mix as directed; cool. Store

in an airtight container at room temperature

for up to 3 days.

Loaded Buffalo Nachos

Makes: 12 servings

Hands On 20 mins

Total Time 25 mins

When it comes to

game-day snacking, we

leave the messy task of

deep-frying hot wings to

the pros. But buffalo-flavor

nachos? Game on. (Be sure to

use kettle-cooked chips; they’re

crunchy enough to support all the toppings.)

INGREDIENTS

6 cups kettle-cooked wavy potato chips

2 cups shredded cooked chicken*

1/3 cup cayenne pepper sauce (Frank’s RedHot)

1 cup shredded Monterey Jack cheese (4 ounces)

1/2 cup crumbled blue cheese or shredded cheddar

cheese (2 ounces)

Very thinly sliced celery and chopped celery leaves

DIRECTIONS

1. Preheat broiler. Spread potato chips evenly on a

baking sheet or in a shallow oven-going skillet. (If

you like, line the pan with foil for easy cleanup.)

2. In a small bowl, combine chicken and 1/3 cup

pepper sauce. Top chips with chicken, then

sprinkle evenly with the Monterey Jack and blue

cheese.

3. Broil 4 to 5 inches from the heat for 2 to 3

minutes or until cheese is melted and chips start

to brown. Garnish with celery and celery leaves.

Serve immediately.

TIP: Since purchased deli-style rotisserie chicken

is very salty (and you’ll get plenty of that from the

chips), we recommend cooking plain chicken for this

recipe. Place a large (12 ounces) boneless skinless

chicken breast in unsalted or very lightly salted water;

bring to a boil and simmer for 12 to 15 minutes, or

until cooked through (165 degrees or no longer pink

inside).

16

Philly Eats Magazine September 2017


BuffaloCorn-PotatoChowder

Makes: 8 servings

Hands On: 25 mins

Total Time: 35 mins

Buffalo Sweet

Pepper Poppers

Makes: 16 servings

Yield: 16 stuffed peppers

Hands On: 25 mins

Total Time: 37 mins

These easy appetizers combine two

party favorites — jalapeno poppers and

buffalo chicken wings.

INGREDIENTS

3 ounces cream cheese, softened

3 - 4 tablespoons bottled cayenne

pepper sauce (Frank’s Red Hot®)

1 cup finely chopped cooked chicken

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

1/3 cup crumbled blue cheese or

shredded cheddar cheese

16 miniature sweet peppers, slit

down the side, seeded and deveined

(about 10 ounces)

DIRECTIONS

In a small bowl combine cream cheese

and pepper sauce. Stir in chicken, carrot,

celery, and cheese. Fill each sweet

pepper with a rounded tablespoon of

the filling. Place on a foil-lined baking

sheet. Bake in a 425 degrees F oven

for 12 to 15 minutes or until

Inspired by Buffalo chicken wings,

this zesty twist on classic cheesy

potato soup is perfect for dishing

up on game day. The recipe

doesn’t call for chicken, but

you can add it if you like.

INGREDIENTS

1/2 cup chopped onion

1/2 cup chopped red sweet

pepper

2 garlic cloves, minced

1 tablespoon vegetable oil

1 16 - ounce package frozen whole kernel corn

1 14 1/2 - ounce can chicken broth or vegetable broth

1 cup cubed, peeled potato (1 medium)

1 1/2 cups half-and-half or light cream

2 tablespoons all-purpose flour

1/2 cup crumbled blue cheese

1/2 cup shredded Swiss cheese

3 -4 tablespoons bottled cayenne pepper sauce (Frank’s

Red Hot)

Chopped celery and/or crumbled blue cheese (optional)

DIRECTIONS

1. In a large saucepan, cook onion, sweet pepper and garlic

in hot oil until onion is tender but not brown. Stir in corn,

broth and potato. Bring to boiling; reduce heat. Simmer,

covered, for 10 to 15 minutes or until vegetables are

tender, stirring occasionally.

2. Stir together half-and-half and flour until combined. Add

to corn mixture. Cook and stir until slightly thickened and

bubbly. Cook and stir for 1 minute more. Stir in 1/2 cup

blue cheese and Swiss cheese and heat until melted and

smooth. Stir in bottled pepper sauce. If desired, top with

chopped celery and additional crumbled blue cheese.

TIP: Buffalo Chicken Corn-Potato Chowder If desired, stir

in 2 cups chopped cooked chicken with the pepper sauce.

Cook and stir until heated through.

September 2017 Philly Eats Magazine 17


CHEF OF THE MONTH

Chef

David

Silverman

The Executive Chef / Owner of

David’s Culinary Delights

P

ersonal Chef/Catering

Services. “Food

is my life, I love

cooking” is the motto

of Chef David. From

a young age, he experimented with

cooking. Whether it was for his siblings

and friends or himself, he has always enjoyed

creating in the kitchen.

Chef David holds an Associate’s Degree from

The Culinary Institute of America and a Bachelor’s

Degree from Fairleigh Dickinson University, in Hospitality

Management. In addition to having over 35

years of professional hospitality experience.

Chef David has opened country clubs, restaurants

and casinos as well as his current calling as a

personal chef. Chef David specialty is food; he loves

to cook it and create for others.

Chef David’s personal chef service, David’s

Culinary delights can be reached on his website.

http://www.davidsculinarydelights.com/

18

Philly Eats Magazine September 2017


Chef David’s Cheddar

Cheese Beer Soup

Ingredients:

(Yield 6-8 servings)

1 cup onion, chopped

1/2 cup celery, chopped

2 cl. garlic, chopped

5 T. Butter

1/2 cup flour

1 med bay leaf

1/4 t. thyme

to taste salt & pepper

1 bottle.(12 oz) Beer, I used Oktoberfest but a good pale ale is sufficient.

Nothing dark

3 cups Chicken Broth

7 oz. cheddar cheese, shredded. I used sharp would stay away from

extra sharp

1/2 cup Heavy Cream

Croutons:

1 oz. Cheddar Cheese, shredded

1 cup Croutons, sourdough is best

dash Cayenne Pepper

Procedure:

1In a 2 qt pot, melt the butter over medium heat. Add onions, celery,

garlic, bay leave, thyme and sprinkle in a little salt and pepper. Using

a whisk, stir and Cook over med. heat for 5 min. or until vegetables are

tender. When vegetables are tender add 1/2 cup of beer and let cook

1 minute, any longer may cause the soup to become bitter.

2

Stir in flour to make a smooth consistency and cook 1 minute.

Add the chicken broth and stir till smooth. Raise the heat a little to

come to a boil, making sure you continually stir the soup till it comes to

a boil. Reduce heat back to medium, stir occasionally for 15 minutes.

Stir in cheddar cheese until all is melted.

3

Raise the heat a little, add heavy cream, stir and bring back up to

a boil. Gently pour, you want to keep the bubbles, the rest of the

beer into the soup, stir and bring to a boil. Turn off stove and remove

from the heat.

4

Adjust seasoning with salt & pepper. Strain into a 1 1/2 qt container.

Serve with croutons on top.

5

Croutons: Pre-heat oven to 425. Using a regular crouton, sprinkle

with a little cayenne pepper and toss. Lay croutons out on cookie

tray and sprinkle cheese over top. Place in oven till cheese browns a

little. Remove from oven. While croutons are still hot, remove them

from the cookie sheet.

September 2017 Philly Eats Magazine 19


PLANT STORY

Return of

THE UGLY

PLANTS

So as the leaves change so does the choices

at the farmer’s stand and the produce aisle.

Long gone until next spring are those big

beautiful strawberries, melons, peaches and

fresh veggies right from the growing season

of your farmer of choice. (Start Dark Scary Music) Enter

the FALL crops; they are bumpy, they look funny, they

are a bit bitter at times, you have to cook them differently.

We have to treat them like the dog at the pound

when he was fully surrounded by puppies. It might not

have been everyone’s first choice, but he turned out to

be a great dog.

So Let us start out with the first and the biggest of

the ugly!!!!

Pumpkin

The Pumpkin isn’t even a vegetable; it is considered a fruit.

But like tomatoes and other nonsweet fruit, it gets the

vegetable treatment. If you’re cooking pumpkin, especially

for pie, make sure to buy a pie pumpkin. Whether you

make a pie or chunk it and place it in the soup, you are

going to work for the results. Either way, the most nutritious

part of the pumpkin is those seeds so make sure you

keep them and find your favorite way to use the seeds.

Pumpkin seeds are one of the healthiest foods on Earth.

Carrots

Carrots have always been a spring vegetable but as we

continue to have mild falls into the winter farmers continue

to plant. Good thing because in our opinion a

fresh carrot is a great ingredient into most stews.

Sweet Potatoes & Yams

Do you know the difference between sweet potatoes and

yam? The biggest misconception is the only way you can

eat them is either loaded with brown sugar or candied.

That is so wrong, and they are fantastic for you. Read up

on both of those amazing little treats. seeds. Pumpkin

seeds are one of the healthiest foods on Earth.

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Philly Eats Magazine September 2017


Cabbage

Cabbage is one of those vegetables

that seems like it is in season year

round, but Fall is truly its time. Fall

vegetables tend to ripen sweeter at

the end of the summer as the nights

get cooler and dewpoint lowers then

they do in mid-summer. The weather

change allows the cabbage to get

a tad bit sweeter as they ripen. So

even though you have seen them all

summer Fall is the best time.

WIth outdoor tailgating and cabbage

is a great staple for those kinds

of events, there are a ton of slaw recipes

that can tickle your fancy. Or a

simple apple cider vinegar and bacon

in a crock pot for a while makes for a

good side with ham.

Potatoes

Potatoes are obviously available year

round, but they first come out in the

fall, so the storehouses are at their

freshest.

Acorn Squash

Easiest vegetable ever!!! Cut in half,

scoop out seed place a little butter

and seasoning if you choose and bake

it. Voila!!!

Butternut Squash

This odd-shaped vegetable is so

creamy and delicious inside; it could

stand-in for cheese or a spread once

it’s roasted. The most important piece

of this is the way to prepare it, make

sure you look up the proper way to

cook this squash. You can roast it or

steam it, and butternut squash takes

flavors really well but don’t over season

it.

Brussels Sprouts

Brussels sprouts used always to be

steamed and no wonder everyone

hated them. This nutritious little vegetable

is great roasted with olive oil

and plays well with others in a saute

pan as well.

Cauliflower

Cauliflower is at its freshest in the autumn,

as ugly as it is Cauliflower is a

fragile vegetable. Since cauliflower

doesn’t produce heads in hot weather,

and it’s frost tolerant once mature.

Like all these other vegetables, it’s

wonderfully roasted, but it can do so

much more.

Turnips

Turnips, it is an acquired taste, have

an intense flavor. So look for the

smallest baby turnips you can find in

the fall; they are sweeter and milder.

They’re wonderfully roasted, and

their slight bitterness means that they

take well to sweet glazes.

WE left Kale off of the list because it

is the buzz vegetable of the decade,

so it isn’t as specialty grown as it once

was a couple of years ago.

September 2017 Philly Eats Magazine 23


RECIPE

SPICE PICE BABY

Marinade Edition

In this section of the magazine, we are proud to bring

you a different look on how to spice up your basic

ingredients with items you have lying around. This

month we realize that you could very easily just grab a

bottle of marinade off the shelf for a couple of bucks but

honestly what fun is that?

Core ingredients in All Marinades that we are doing, a

super strong zip lock bag or better use a large snap tight

container.

Steak Sauce Marinade

1 cup soy sauce

Can or bottle of Cola, try to use the REAL SUGAR version

of the soda.

1/4 cup fresh lemon juice

1/2 cup canola oil (We think it makes a difference)

2 tablespoons Worcestershire Sauce

3 cloves garlic, minced

Mix it and let your beef or lamb soak overnight.

Jerk Pork /Chicken Marinade

2 cups coarsely chopped green onions

1/2 cup coarsely chopped onion

3 tablespoons white vinegar

2 tablespoon soy sauce

2 tablespoons vegetable oil

3 teaspoons kosher salt

2 teaspoons fresh thyme

3 teaspoons brown sugar

2 teaspoons chopped peeled fresh ginger

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1 teaspoon black pepper

1 teaspoon ground cinnamon

3 garlic cloves, minced

2 habanero peppers, seeded and chopped

Throw all of this in a blender to make it mix well is you

wish but you really don’t have to do that with this recipe.

Kickin Sweet Garlic Marinade

1 Can of Crushed Pineapple

1/4 cup of olive oil

3 garlic cloves minced

1 tablespoon of salt

1 tablespoon of pepper

1 tablespoon of cayenne pepper

This marinade we recommend using a tight seal container

to keep all of the flavors in the meat.

24

Philly Eats Magazine September 2017


MAKE THOSE

APPLIANCES

LASTLONGER

Time for your Captain Obvious moment, kitchen appliances are not cheap.

Every time you go shopping for a refrigerator or a new oven, you shell out

a nice chunk of change for what you hope will last you several years. So if

you want to protect your kitchen appliances, there are a few basic things

you can do to keep them in great shape as long as possible.

Protect Your

Glass-Top Stove

Your stove doesn’t have too many

moving parts, so it usually will last

longer than other appliances, but

there is one major way you can damage

it — breaking the glass stove-top.

Damage can be done in a few ways.

DON’T PLACE A REAL HEAVY POT

ON THE GLASS!!

Using concave-bottoms pan, these

trap heat and can cause the glass below

them to crack.

You also don’t want to drag your

pots and pans across the surface,

make sure you pick up the pot or pan

and place it on the next burner.

Dragging will damage the glass

and ultimately destroy the balance

heating.

Keep Your

Refrigerator

Coils Clean

This sounds so basic, but who gets

behind their fridge? Hire someone

once a year to do this if you don’t feel

you can; it is worth it. If your refrigerator

coils are dirty, your unit will have

to work harder to function, and that

will ultimately cause it to break down

much sooner than it normally would.

When it comes to keeping your refrigerator

coils clean, you should:

Clean your coils at least once a

year — twice if you have pets whose

fur can attach to the coils.

Use a toothbrush to remove any

dust, hair, and other grime from the

coils, then vacuum the remaining residue

away.

Protect Your

Dishwasher

Your dishwasher can easily be damaged

by rust and sneezing on it. I

don’t think there is a more moody

appliance in the entire kitchen. Unfortunately,

once your dish rack or

another part of your dishwasher begins

to rust, there’s no stopping it,

and replacing the rack isn’t cheap. To

prevent rust from getting into your

dishwasher:

Wash skillets, colanders, and any

kitchenware with sharp edges by

hand.

Never force any pan or dishware

to fit into your dishwasher.

September 2017 Philly Eats Magazine 25


BBQ STORY

GRILL SAFETY AT

YOUR TAILGATE

During our Research we

came across this article done

by Texas Propane in 2015,

we decided that it needed to

be publicized as a PSA since

so many people don’t know

how to handle their propane

grills. We did add a little to

it, but for the most part, this

article is there and can be

found on their website.

Propane gas grilling is an outdoor activity

and should not be something

enjoyed indoors. Although some people

choose to grill in their garage, this

is not advisable. The ideal location

for grilling is in a well-ventilated area

outdoors, such as a patio, driveway or

similar non-combustible surface open

to fresh air and away from a building.

The three primary stages most

grill users follow include lighting the

grill, cooking (grilling) and the shutdown

process. Each step is outlined

below. Remember to follow the manufacturer’s

instructions when using

propane gas grills or any appliances.

The manufacturer’s instructions will

be the ones you will need to follow

ultimately.

Lighting the Grill

Lighting a propane gas grill is very

straightforward, but doesn’t need to

be done routinely each time the grill

is used. Whether the grill comes with

an automatic ignition or if the user

lights the grill manually, the following

steps should be taken to ensure there

Propane gas grills are one of

the most popular outdoor

appliances used today, especially

at tailgates. They

are increasingly replacing

charcoal grills because of the little

cleanup involved. Operating your grill

safely, whether it be in your backyard

or at your tailgate, will ensure that

you are safe from harm, as well as

your food being properly prepared.

Grilling Safely With Propane

26

Philly Eats Magazine September 2017


isn’t a flash fire or even explosive

combustion associated with collected

propane vapors.

Be sure that the burner control

knobs are closed when in the “off”

position.

Before anything else, open the

grill lid or cover. This will ensure that

once the flow starts, there is no gas

vapors are released into a closed

space. Keeping the grill cover allows

the propane gas vapors to vent to the

atmosphere with the breeze. Do not

set up your grill by the front of your

car or the gas tank side of your vehicle

since there could be combustible

fumes in the air.

To start the flow of gas

opens the propane cylinder

valve slowly. The burner

knobs should not be

opened before opening

will also minimize your chance of the

burning the food.

Shutting Down

the service valve on the propane bottle.

Start the ignition source. Then

open the burner knobs closest to the

ignition source. If you light the grill

manually, keep the flame next to the

burner producing the flow of gas.

The remaining burners can be

opened in sequence starting with the

burners closest to the burner that is

already lit. You are now ready to grill

with gas.

Grilling

After the grill has been started appropriately

and the burners are operating,

the lid can be closed. Letting the

grill heat up before putting anything

on it is a good idea because it helps

burn off any residual grease from previous

gas use. Staying close to the grill

is also a good idea because flare-ups

can occur. Burning off the old grease

Once the grilling is complete and the

food is ready to be served, it is a good

idea to leave the grill on for a short

period to burn off any left-over meat

or grease. This process will also help

keep the burner openings clear for

the next time you grill. But mainly it

will get a majority of the grease off of

it, so you are not placing hot grease

in your car, that could light your upholstery

on fire. But remember to

shut the propane off. Setting a timer

will help. Closing the cylinder service

valve before turning the burner grill

knobs off will ensure that there is no

gas between the cylinder and the

burners when the grill is not in use.

Allow the grill to cool adequately before

putting the protective cover or

lid back on it and putting it back in

your vehicle. Your grill should be as

cold as your coolers when you place

it back into your vehicle.

These just a few helpful safety tips

for grilling this tailgating season. Always

be sure to do your research and

follow the manufacturer’s instructions

before using a propane grill.

September 2017 Philly Eats Magazine 27


DRINK OF THE MONTH

Yellowhammer

Slammer

This is a real easy quick

drink so you can get back to

the game, make it tall and

make it strong.

INGREDIENTS

a 2 oz. vodka

a 2 oz. rum

a 1 oz. amaretto

a 4 oz. orange juice

a 7 oz. pineapple juice

a 1 handful ice

DIRECTIONS

1. Mix vodka, rum, Amaretto,

orange juice and pineapple juice.

1. Serve in a 20-ounce cup over

ice.

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Philly Eats Magazine September 2017


Chow Bistro

Collegeville PA

We listen to our readers,

and our readers

recommended we

take a visit to Chow

Bistro in Collegeville

for lunch. We were informed that this

little restaurant in Collegeville would

rival any in Center City. Additionally,

that Chef Guy and his team could

cook anything a fine dining restaurant

could and more.

Before our visit, we did scout the

menu on their website to see what to

expect and how many dishes we were

going to order. We were incredibly

impressed with the variety and complexity

of the lunch menu. This menu

indeed rivaled some major fine dining

locations in center city.

We decided to start with lobster

mac and cheese, Korean BBQ short

rib egg rolls, and Arugula beet salad.

The freshness and flavors were very

well designed in all three.

The main menu had a lot of choices

that could have been made, and

they were tough ones to make. For

having rigorous options on the menu,

Chow has a true variety that can satisfy

everyone’s palate. After careful

consideration, the table ordered Mahi-Mahi

Tacos, Moroccan Lamb Meatball

Sandwich, and Maryland Style

Crab Cakes. Food came out, and it

was fresh, hot and flavorful. It was a

pure joy to eat.

Chow Bistro in Collegeville is honestly

a great experience, and Philly

Eats Magazine is proud to offer you

another great restaurant you might

not have heard of before.

September 2017 Philly Eats Magazine 31


VODKA

VODKA

The Straight Story

Or You Can Mix It

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Philly Eats Magazine September 2017


Vodka is without a doubt the largest produced distilled spirit used in

mixed drinks. Vodka’s popularity in a bartender’s mixology comes from

the simple being that it has no noticeable smell or flavor of its own and it

is pretty much a clear liquor. Vodka then allows the other ingredients of

a drink to become the focal points of the recipes.

T

oday’s vodka market is

expanding rapidly, from

large distilleries to neighborhood

one’s vodka is

sections in liquor stores

are becoming the most major parts of

the store. With the infusion of small

boutique distilleries, we see flavors

and ingredients in vodka that haven’t

been seen before.

There is a certainty; all vodka is

not on the same playing field. You will

find outstanding bottles and brands

as well as the ones that should be

used as paint thinner. What is interesting

about vodka is it is such a huge

category of spirit, but there aren’t any

regulations on its quality.

Vodka is called a ‘neutral spirit’

since the standard method of making

it is by fermenting and distilling grain.

Vodka can be rye, wheat, corn, or any

other grain that the distiller chooses

to use for their batch. I am sure many

of us have had our share of potato

vodka from Poland too.

Ok here are some tricks that will

tell the differences between your vodkas.

Vodka is a rectified spirit, which

means simply that the more it goes

through the still, the more impurities

will be removed and the smoother it

will become.

After distillation, vodka requires

zero aging and could be consumed

immediately, but in most cases, it is

filtered through charcoal to remove

the impurities. Despite the facts of

filtering and the ability to drink the alcohol

content would be so high that

it needs to be cut with water. So that

is where the different spring waters

and flavor-infused water come in to

reduce the vodka in most cases to 80

proof.

Since vodka has no distinct taste

on its own without the factors above,

a fundamental difference in the

brands is the taste texture on the

consumer’s tongue. This composition

is called a liquor’s mouthfeel.

It should also be pointed out that

vodka is not necessarily tasteless or

odorless and there are distinct differences

between vodkas. The flavor of

vodka is subtle and often like a clear

grain. If you taste enough vodka of a

great variety, you will begin to pick up

the differences.

You can liken it to the difference in

taste between tap water and bottled

water. If you pay attention to it, you

can easily tell when you drink unfiltered

water.

A great way to tell how filtered a

vodka is coming out of the bottle is

how it burns on your throat. The less

filtered, the more the burn. Better

vodkas will advertise their burn rate

to explain how soft and smooth they

are versus should they be used as an

alternative fuel.

Flavored Vodkas

The flavored vodka scene has exploded

in recent years, and if you can

think of a flavor, it is probably available

somewhere. This includes favorites

like citrus and berry along with

chocolate and pomegranate.

A new category simulates the

taste of a variety of desserts and candies.

There are even more obscure

flavors like salmon, bacon, hemp, and

even tobacco, though these tend to

not last long on the market.

Some flavored vodkas are produced

using the traditional infusion

method of steeping ingredients like

fresh fruits and herbs in a finished

vodka. Many vodkas, however, simply

add ingredients like natural or artificial

flavor extracts to the vodka.

Another option for flavored vodkas

is to do your own infusion. Beginning

with a clear vodka and using

fresh fruits, herbs, and spices, you

can easily create your own flavor

combinations that are fun to use in a

variety of cocktails.

September 2017 Philly Eats Magazine 33


VODKA

7 Tips for Choosing

and Buying Vodka

There are many vodka brands available.

While the list is seemingly endless

and ever-changing, there are a

few generalizations that can be made

when choosing a vodka.

Cheap vodka will taste cheap.

Vodka is one of the liquors where

price usually reflects quality. In general,

the cheaper the vodka is, the

harsher it will be.

If you’re mixing drinks with a lot of

fruit and other dark flavors, most of

the impurities of a cheap vodka will

probably be masked. However, if you

go up one price increment, you are

likely to find the quality improves significantly.

As is often the case, some

decent vodka brands are surprisingly

affordable.

It is standard practice that the

cheaper vodkas are on the bottom

shelves (often those $5 liters of

gut-wrenching liquor) and the more

expensive vodkas (the ‘top-shelf’) are

higher up. If you’re looking for a good,

mid-range vodka that is great in a variety

of cocktails and may be good

straight and chilled, scan the shelves

at eye level.

5x Distilled. If a vodka has made

multiple trips through the still, the

Have a variety

in stock. If you

enjoy vodka, you

may want to have

a few of your

favorite bottles

in stock at

all times.

brand will likely tell you very clearly

on the label. This can be used as a

measure of quality and purity.

It is true that the more times vodka

is distilled, the smoother it can be, but

that is not always the case. All of the

other factors - grain, water, filtering,

etc. - will also play a factor in quality

and sometimes the ‘5x Distilled’ label

is simply a marketing ploy.

The origin of your vodka. Russia

has long been known for its great

vodkas, as has Poland and both

countries continue to produce some

impressive vodkas. Though they did

once dominate the market, there are

now great vodkas being produced all

over the world. The American craft

distillery scene is producing some of

the best vodkas available today.

While mouthfeel know where

your vodka came from, it is no longer

as big of a factor in quality as it once

was.

Look for the unknown brands.

There will always be the big brand

names in vodka, but you will find

hidden gems if you explore some

of the lesser-known labels. Many of

the smoothest vodkas are distilled

by some of the smallest distillers

who take great pride in their craft

and these boutique vodkas can really

change your view of this liquor category.

That said, it is a rough business

and, unfortunately, many of these

brands do not stay around for long. If

you find a great boutique vodka you

enjoy, support them and tell them (almost

every brand can be found online

and via social media).

Have a variety in stock. If you enjoy

vodka, you may want to have a

few of your favorite bottles in stock

at all times.

Find your favorite budget-friendly

brands to mix into a Bloody Mary,

Sex on the Beach, and other heavily

flavored cocktails. Then, choose your

favorite top-shelf vodka to keep on

hand for Vodka Martinis, other light

drinks, and for sipping straight (chilled

or on the rocks is best for vodka).

It’s also a good idea to have a few

flavor options in your bar. Citrus is

the most common, though you can

use something like a melon or berry

vodka in many drinks that call for unflavored

vodka.

Taste in vodka is subjective. As

with all liquor, everyone is not going

to like the same brands, and this is

very true for vodka. You can read all

of the reviews you like, ask everyone

you know, and you will end up with

too many different opinions to distinguish

which is the best.

Use these opinions as a guide, but

I encourage everyone to experiment

on their own. Everyone’s tastes are

different and what I may find pleasing,

you may not. After all, you’re the

one drinking it, right?

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Philly Eats Magazine September 2017


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PIZZA SHOPS

AROUND

Santucci’s

Original Square

Pizza

Italian Market (Christian Street)

Philadelphia

This is some good stuff right here,

Santucci’s makes a fantastic pie.

Great mixtures of cheese and

sauce, when you are down

in the Italian Market this

is worth a stop.

No matter what neighborhood

THE NEIGHBORHOOD

you find yourself in, you can

always find a great, comfortable

friendly place to go. Theses are

some great place if you are

ever in these neighborhoods.

Gusto Pizza

22nd Street Philadelphia

http://gustopizzeria.com

Fantastic calzones and different choices

for your pizza and sandwiches.

Great prices for being in the city.

Charlie’s Pizza

Claymont, DE

They might not deliver but boy do they

bring the food to an order, this is a great

spot to grab steaks, pizza or any other

delight you might want.

Mario’s Pizza

Exton, PA

Always a great pie and great service.

Mario’s is an institution in the Exton

area and there is a great reason why.

Consistency is the key to a great pie.

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Philly Eats Magazine September 2017


Milanese Pizza

Delran NJ

This corner pizza shop and everything

you would expect with warm friendly

faces and quality food. If you’re ever in

the area of Milanese make sure you try

their signature pies.

Jobstown Pizza

and Grill

Jobstown NJ

http://www.jobstownpizzagrill.com/

Fantastic Pizza at a great price if you’re

ever in the area Don’t Think Twice Jobstown

Pizza and Grill serves great food.

Adriatic Pizza

Levittown PA

This is a go to place for wings and hot

pizza, they have great deals on top

of it. Tough to beat good hot food

that is reasonably priced.

Sponsored by Palmore Realty Group

Jonathan Palmore | Broker Associate| ABR, MRP, SFR, SRS

Joe Wiessner Realty | 45 Route 73 North | Winslow Township, NJ 08009

O: 609-704-8700 | Direct: 609-668-7389 | F: 888-739-9870

E: Jonathan@PalmoreRealtyGroup.com

Search for Homes: www.PalmoreRealtyGroup.com

Fresco Pizza and Grill

King of Prussia, PA

http://www.frescopizzakop.com

More than just pizza this neighborhood

icon has been running in the King of

Prussia area for almost 20 years.

Fast service and great pricing.

Penn Pizza Palace

Mt Royal, NJ

AS their customers say, “Pizza done

right!” their fast service and high quality

product make them an institution

in the area.

La Bella Pizza

Medford, NJ

Choices, Choices and more choices.

La Bella will give you just that.

Fantastic options and great flavor in tasting

this wonderful pizza restaurant.

September 2017 Philly Eats Magazine 37


TIPS

Granite

or

Quartz

It is up to you!

Here are some things that you might not know, Quartz countertop

material is man-made. The countertop is made up of

a mixture of quartz and resin to the ratio of roughly 93% to

7%. There is a vast amount of patterns, colors, textures, and

manufacturers to choose from to get one that exactly fits your

need. On the other side, granite countertops start off as large

blocks of rock that were quarried somewhere and brought to

be made into countertops. The blocks are machined into slices

to be made into countertops.

Quartz countertops are very

durable and stain-resistant.

Being a non-porous substance,

quartz does not require

sealing, and as a result, produce

countertops that require very little

maintenance. Although they aren’t

indestructible, their stain-resistant

nature makes them easier to clean.

Quartz is also stronger than granite,

which helps reduce chips and possible

cracking. The appearance of quartz

tends to be more uniform, but lately,

many manufacturers are making patterns

that look more like granite.

The appearance of granite is not

consistent because they come straight

from the earth. Some might find this a

drawback while others will view it as

a benefit. A big drawback for some

is granite countertops require sealing

before being used. The sealing

should be done every year, meaning

additional maintenance costs and labor.

Since granite is porous, it needs

proper sealing for it to be considered

stain-resistant, so if you don’t stay

with it, your countertop could stain

and hinder the aesthetic value you

were looking for originally. Although

they are destructible, granite countertops

are extremely durable. Lastly,

hiding the seams in granite countertops

is not possible, hence you should

expect them after they have been installed.

There are different reviews about

granite vs. quartz available on the Internet.

One homeowner might convince

you why you need quartz countertops

while another one will tell

you the benefits of installing granite

countertops. This indicates that granite

and quartz countertop owners defend

their personal choices because

they are pleased with them.

The choice of installing a quartz

or granite countertop is often determined

by the eventual installation

costs and your budget. Whether you

choose to use granite or quartz, the

fact is that you’ll have to dig deep

into your pockets. The price of a slab

of granite starts from $60 per square

foot while quartz cost anywhere between

$67 and $95 per square foot.

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Philly Eats Magazine September 2017


You’re most likely to spend more if

you choose quartz. Prices often vary

according to the manufacturer, color,

and pattern of the granite slab. Fortunately,

the cost of granite countertops

continues to drop as their supply

continue to increase.

Another factor that makes granite

more expensive is because it is a natural

rock. This means that one whole

slab should be excavated directly from

the earth as one large stone. The cost

of extraction and shipping consumes

a lot of time, energy and money. This

means you should be willing to pay

more if you choose to use granite

slabs rather than quartz slabs. Nonetheless,

the most important thing is

your budget and whether you can

afford to install granite countertops

without stretching it any further.

Consider Aesthetics

Aesthetics should be a personal

choice. Each one of us has different

tastes and preferences; hence you

shouldn’t let anyone tell you which

one between the two looks better.

Some beautiful and amazing brands

make quartz, including Cambria and

Caesarstone. If you’re an avid fan of

paintings and adore them, someone

who comes along to tell you how bad

pictures are won’t make you change

your preference. The same applies to

quartz and granite. Both make lovely

countertops, but there is one that

will grab your attention more than the

other. Some people like the lustrous

uniform look of quartz, while others

prefer the natural earthy appearance

of granite. Your personal preference is

what makes the difference in this case.

Why is Granite

More Popular?

Anyone who owned a countertop

made of granite back in the 90s was

considered to have done it because

granite was regarded as a symbol of

high status. Furthermore, granite is

the natural link to nature, something

that you can’t replace with any marble,

quartz or even stainless steel

countertop. Granite is even deemed

as being more prestigious than other

materials that can be used to make

countertops. It continues to be the

most sought-after natural counter

in the market, even though quartz

is continuously gaining ground and

Silestone and other quartz products

are coming out with new colors every

year.

The Indoor Air Quality

Homeowners have been concerned

with the volatile organic compounds

(VOCs) present in granite and quartz

counters. Countertops made of

quartz contain 90% of quartz and 10

% of resin and acrylic, meaning that

most tops made of quartz contain

more VOCs than tops made of granite.

However, some granite slabs contain

low levels of radon. Nonetheless,

both countertops are considered safe

for indoor use.

Adding Value to Your Home

Your home’s value will rise immediately

after you add stone countertops.

Although there are other renovations

you can employ that can

increase the value of your home, a

quality stone countertop is guaranteed

to raise your home’s price value.

If you opt to resell your home after

some time, then you’re assured to

get back the value for your purchase.

Furthermore, adding quartz or granite

countertops can help your home

fetch the right buyer pretty fast.

When they are looking for a home

to buy, some buyers often ask their

real estate agents whether the home

has granite countertops. Additionally,

if a buyer is considering two similar

homes, one with laminate counter

and another with stone counter,

chances of choosing the home with

granite or quartz are pretty high.

Therefore, if you’re planning to resell

your home, you should consider the

status symbol effect of granite countertops.

Granite countertops often

attract homeowners more than any

other type of countertop.

The Environmental Impact

A significant percentage of homeowners

are currently looking for the most

sustainable choices whenever they’re

remodeling their homes. Quartz materials

are known to leave less of

carbon footprint when they are used

to make countertops. Most of these

products contain recycled content,

and the manufacturing process is also

friendlier to the environment. Therefore,

if you’re looking for the most

environmentally friendly choice, then

you should consider Cambria made

from quartz. Most of their products

are manufactured within the U.S.,

saving on fossil fuels while at the

same time supporting the local economy.

Furthermore, their products are

Greenguard Certified, which means

they don’t

have any negative

impact on indoor air quality. The

manufacturing company also recycles

the water that was used during the

production process, ensuring that the

environment isn’t polluted.

The best one to choose is one

that fits into your budget, is the most

aesthetically pleasing and highlights

the ambiance and mood you want to

create in your kitchen. Luckily, there

isn’t a wrong choice here, but only a

matter of personal preference.

September 2017 Philly Eats Magazine 39


RECIPES AROUND THE WORLD

Chicken Basquaise

Chicken Basquaise is a dish

that is a staple of French

Basque cooking, and

over the years French

Chefs have added their

various ways to the plate. Julia Child

would recommend the entire chicken

to flavor the pot. The recipe we are

bringing, however, recommends the

use of boneless chicken thighs, so

you speed up the cooking time and

still capture the flavor of the dish.

If you like you can serve the dish

over rice to help soak up the additional

flavors.

INGREDIENTS

1 pound of Boneless Chicken

Thighs, cut for sauté

6 Tbsp Flour

2 tsp Sweet paprika

1/2 tsp Cayenne pepper

Salt & pepper to taste

1 red Onion, halved & sliced

1 of each Red, yellow, green pepper,

cut to strips

6 cloves Garlic, peeled & sliced

Handful of Pitted olives, black &

green

1 cup of White wine

1 cup of low salt Chicken stock

2 Tbsp Chopped parsley

1 tsp Dried mixed herbs

⅓ cup of olive oil

INSTRUCTIONS

Dredge the chicken pieces in

mixed flour, paprika, cayenne &

seasoning

Fry in hot oil until well browned.

Remove and reserve

Fry the vegetables & olive in oil

until softened and hot

Add wine, bring to boil & reduce

by half

Add chicken pieces & stock

Bring to boil and then simmer for

20 minutes

Check for doneness and adjust

seasoning

Add herbs and stir to incorporate

Serve with drizzle of extra virgin

olive oil

Enjoy!!!!!

40

Philly Eats Magazine September 2017


Crêpe Suzette

There are all different kinds of

legends on where the name

came from but to be honest;

I like the story of the young

14-year old assistant waiter that accidentally

lit the desert on fire. Because

he was distracted by the beauty of a

guest of the future king of England

named Suzette.

None the less most of us have

enjoyed seeing and or eating a crepe

Suzette, so we felt it time to share a

simple recipe for them.

The Crepe

INGREDIENTS FOR 6-8 CREPES

2/3 cup of plain flour

pinch of salt

1 medium egg

1 1/2 cup of whole milk

2 tablespoons of melted butter

DIRECTIONS

1. Mix flour and salt in a bowl, make

it hollow in the center and drop in

the egg. Stir with a wooden spoon

and add the milk gradually, until all

the flour is worked in and no longer

lumpy. This fact is crucial.

2. Beat well and add remaining milk

and the melted butter.

3. The consistency of the batter

should be like thick cream.

4. Cooking: For each crepe, heat a

small amount of butter in a frying

pan. When it begins to smoke, stir

the batter and pour approximately

3 tablespoons into the frying pan.

When golden brown underneath,

turn and cook other side.

5. Serving: Turn out on parchment

paper, sprinkle with sugar and roll

up or fold into quarters. Now make

the Suzette Sauce.

Suzette Sauce

(PER CREPE)

Juice of 2 oranges

Juice of 2 lemons

1/4 cup confectioners sugar

1/2 cup Grand Marnier

1/2 Stick of butter cut into pieces

1. Place the sugar in a pan over on

medium heat and stir gently until

caramelized.

2. Squeeze the oranges and lemons.

3. Add the orange juice to the sugar

and stir to blend.

4. Bring to the boil and when it is caramelised

add the lemon juice.

5. Reduce the juice for a few minutes

and then add the butter and mix

until all is blended.

6. Add the Grand Marnier, bring to

the boil and then careful flambé

the mixture.

7. place a Crepe in the pan, turn it

over and drench in the juice. Fold

it in half then in half again and pop

onto a plate.

Repeat for all the Crepes, pouring

over some of the juice on the plate.

September 2017 Philly Eats Magazine 41


GADGET

Tailgate

Needs and Wants

Are You Ready for some football? We are here to

start football season off right, with the best toys

for your tailgate. It’s so much fun to grab the grill,

cooler, and snacks, then head out to a game.

We want to help you find what accessories you’ll

need this season to have a successful tailgate party.

For all of your great cooking ideas

at your tailgate, we feel the

Coleman Road Trip Propane Portable

Grill is still the best option. It features

an easy matchless start ignition

with just a push of a button. Plus,

you can cook for more than an hour

with its one small propane cylinder.

When you’re finished cooking, it’s

easy to clean, and the stand will fold

for easy storage.

From Amazon, Cameron’s Products “Tailgating

Table” is a perfect set up for your next parking lot

party. It features an insulated cooler underneath

to keep drinks cold, it also has four cup holders,

and a food basket to place a bowl of party snacks.

It comes with a storage travel bag that’s lightweight

for caring. Also, it’s on sale for just $40.

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Philly Eats Magazine September 2017


Game time, sure everyone knows washers and corn

hole, but we are leaning towards a fun and different

product. The Pocket Passer Football Throwing Game,

it’s a great combination of cornhole, football, and beer

pong that will provide hours of tailgate fun for you and

your guests. It does fold in half for easy storage and

transport, all you have to do is remove it from the package

and play. It even features built-in beverage holders,

scoreboards, and nets to catch the footballs.

The Hammaka Trailer Hitch Stand and Cradle

Chair Combo comes ready to mount on your

truck or RV so you can relax before the game

starts. This package includes two chairs and slips

right into your hitch. The set is designed to be

used for tailgating, camping, fishing, or anywhere

your vehicle can go.

September 2017 Philly Eats Magazine 43

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