We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.
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The holiday weekend is upon us, and if you’re looking for some summer BBQ inspiration, we’re here for you. We figure that you don’t need much guidance with the burgers and dogs, so we’re offering you some vegetarian alternatives and some fantastic sides to round things out, courtesy of Becca O’Brien of Two Birds Catering & Canning. There’s something for everyone here, regardless of your dietary lifestyle – a couple dips, a delicious soup, a fantastic veggie burger, an easy mac and cheese, and even a summer dessert staple – strawberry shortcake!
Left: Baba Ghanoush and Edamame Guacamole. Right: Black Bean Burgers with Stovetop Mac and Cheese.
Baba Ghanoush
3 medium italian eggplants (about 2 lbs total)
6 medium cloves garlic
2 tbsp lemon juice, more to taste
3 tbsp tahini
2 tbsp extra virgin olive oil, more as needed to taste and for serving
1/4 cup, 1/2 bunch fresh parsley, chopped
pinch each cumin and smoked paprika
salt and pepper to taste
Make 2, “X” slits, in the thickest part of each eggplant, and insert a whole clove of garlic into each. Grill the whole eggplant over medium high heat, rotating regularly to char the skin evenly. Cook until the eggplant is soft. Remove from heat and cover allowing them to cool.
Remove tops of the eggplant and peel. Place 2 of the eggplants and all of roasted garlic in a food processor, along with the remaining ingredients. Buzz until smooth. Rough chop the remaining eggplant and put into a separate mixing bowl. Pour the pureed eggplant mix into the mixing bowl with the chopped eggplant and check for seasoning.
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Edamame Guacamole
3 cups edamame, cooked until tender
1 clove garlic
2 tbsp sesame oil
2 tbsp lime juice, more as needed to taste
1/4 cup cilantro
salt and pepper to taste
Place edamame and garlic in a food processor, with a pinch of salt, and puree until smooth. Add lime, cilantro and sesame oil until combined. Check for seasoning.
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Sweet Corn Soup
1/4 cup butter
1/2 yellow onion, minced
1 leek, cleaned and small diced
1 clove of garlic, minced
1/2 stalk of celery, minced
1 carrot, minced
3 yukon potatoes, peeled and small diced
1/4 cup white wine
6 ears of corn with corn cut from the cob
6 ears of corn grated from the cob
4 – 8 cups of vegetable stock
1 cup heavy cream
salt and pepper to taste
In a large pot heat butter, onion, leek, garlic, celery, and carrot. Saute over medium heat until onion is soft and fragrant, but not caramelized. You do not want to brown the veggies, so adjust your heat accordingly.
Add the potatoes and cook 10 minutes. Add the wine and simmer 5 minutes. Add 4 cups of stock and bring it to a simmer. Add the chopped and grated corn and simmer until just tender. Add the cream and a pinch of salt and pepper.
Remove from the heat and puree with a hand blender, until smooth. Pass the soup through a sieve to remove chunks and season with salt and pepper.
Once the soup has cooled slightly, check for consistency, If it is too thick, add vegetable stock. Be sure to check for seasoning once more before serving.
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Black Bean Burgers
3 cups cooked brown rice
1 cup whole black beans
1/2 rough chopped black beans
1/2 cup baked sweet potato
1/2 onion, mined
1 jalapeno minced
1 chipotle pepper minced
3 prunes minced
1 clove of garlic minced
1 tbsp flax egg, 3 tbsp water
salt and pepper
Combine all ingredients and allow 30 minuted to hydrate. Grill or pan fry and glaze with sweet soy.
Sweet Soy:
1/2 cup soy sauce
2 tbsp molasses
1 tbsp brown sugar
Heat all ingredients until the sugar has dissolved.
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Stovetop Mac and Cheese
1/2 yellow onion, minced
2 cloves of garlic minced
1/4 cup butter
3 tbsp flour
1 tsp smoked paprika or paprika
2 cups milk
1/2 cup heavy cream
salt and pepper
1 lb pasta
1 lb mixed shredded cheese
Sautée onion and garlic in butter until tender. Whisk in flour, 1 tsp salt, black pepper and paprika, until combined. Cook for 2 minutes, stirring frequently. Add milk and simmer, constantly stirring until thickened. Pour over cooked pasta in a larger pot and add cheese. Heat until combined and melty. Check for seasoning and serve.
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Drop Biscuit Berry Shortcakes
Drop Biscuits:
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1/2 tsp salt
1/2 cup melted butter
1/2 cup sour cream
1/2 cup whole milk
Preheat oven to 450. Mix dry ingredients in a large bowl. Add melted butter and whisk together, add sour cream and milk. On a lined sheet pan drop mounds of biscuit dough. Cook 10-15 minutes, or until the biscuits are golden.
Whipped Cream:
2 cups heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla extract
Whisk all ingredients with stand mixer or hand mixer until desired fluffiness.
Assembly:
Split a biscuits in half and dollop some whipped cream on top of the bottom half. Top with your berries (or any fruit) of choice and place top half of biscuit on top. Add an additional dollop of whipped cream if desired.
And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!
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