South Philly Style Soft Pretzels

By: The Food Hunter

April is National Soft Pretzel month and being a Philadelphia native that is a big deal. Soft pretzels are a huge part of the Philadelphia food culture. Although not invented in Philly, there was a time you could find them being sold out of a push-cart on nearly every street corner. Growing up we had "pretzel boys" who walked up and down the street singing "fresh pretzels" as loud as possible. Soft pretzels were even sold in schools during recess.

In 2003, Governor Ed Rendell (from Philadelphia) declared April 26th National Pretzel Day to acknowledge the importance of this delicious snack to the state's history. It's only natural than that Pennsylvania is the highest producer of pretzels in the nation and Philadelphia residents consume the most pretzels per year.

Most Philadelphians prefer their pretzels perfectly brown, lightly crisp on the outside and chewy inside. Food grade lye is used to accomplish this. Though you can substitute baking soda the results are not the quite the same. The lye changes the pretzel's flavor and color in a way that can't be explained without tasting it.

Eaten on the run, topped with mustard or not, soft pretzels are one of the most recognizable Philly foods.In honor of this fabulous "snack food" I am sharing a recipe for Philly Style Soft Pretzels as part of this month's Progressive Eats dinner.

South Philly Style Soft Pretzels
15 ounces (3 cups) bread flour
1/2 tablespoon dark brown sugar
1 tablespoon unsalted butter
1/2 tablespoon yeast (active dry)
1.75 teaspoons Kosher salt
1/2 cup food grade lye

Pretzel salt or coarse sea salt

In a mixing bowl (or bowl of a mixer), stir together brown sugar, butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.

Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out ends of pretzel. Transfer shaped pretzels to an ungreased baking sheet. 

Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

Heat oven to 425 degrees. In a deep bowl, wearing latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. 

Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet. Sprinkle pretzels with salt. Bake about 15-20 minutes or until deep brown. Remove to a rack and allow to cool.

Welcome to Progressive Eats Pretzel Party, our virtual version of a Progressive Dinner Party.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Pretzels as an Ingredient

• Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
• Beer & Pretzel Cupcakes from Stetted
• Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
• Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
• Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
• Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
• Triple Berry Pretzel Dessert from Miss in the Kitchen

Pretzels from Scratch

• Bread Pretzels with Beer Cheese from Pastry Chef Online
• Gluten Free Pretzel Dogs from The Tomato Tart
• Homemade Philly Style Soft Pretzels from The Food Hunter's Guide to Cuisine
• Pretzel Bites with Honey Mustard Dip from The Redhead Baker
• Pretzel Rolls from That Skinny Chick Can Bake

Termini's Bros Bakery, A Philadelphia Icon

By: The Food Hunter

On south 8th street, deep in the heart of South Philly, is Termini’s Bakery, an iconic Italian pastry shop founded in 1921 by brothers Giuseppe & Gaetano Termini.



In business for over 94 years this family owned bake shop cranks out some of the best Italian sweets in town. Termini's is especially known for their cannoli, the Sicilian fried tubular shells stuffed with a sweetened filling of whipped ricotta, or pastry cream.



Many people don't know this but two of my uncles were bakers at Termini’s for many years. From the ripe age of 16 until their retirement, Sam & Pete Russo, who were also brothers worked baking pastries on a daily basis.

I'm sure you can imagine what this meant for our family, basically there was never a shortage of dessert when they were around. Family gatherings were turned into special occasions whenever my uncles came to visit bringing baked goods from Termini’s.
 


Unfortunately back then I didn't realize how lucky I was or maybe even how spoiled to have such a wonderful bakery in my neighborhood and such great connections to it. Having moved out of the city several years ago my visits to Termini’s and consuming yummy pastries has become quite sporadic.



Throughout the years, guided by my palate and recipes which have been passed down from family members, I’ve taught myself to make various bakery items that I remembered from childhood, like tea biscuits, pound cake and even the cannoli filling.



On a recent visit to Philadelphia Ryan, one of the media managers at Termini's gave me a behind the scenes tour of the bakery kitchens. I was able to talk to the bakers, and cake decorators and was even given a quick hands on tutorial of cannoli pinning.



Wearing a bakers hat and apron and using the same wooden dowels that my uncle’s once used I learned this simple technique of making a great cannoli. A cool experience for a pastry lover and self-taught baker, like myself.



There's no denying that Termini Brothers Bakery holds a special place in the heart for most Philadelphians and will for many years to come.

Chef For The Day at Talavera Restaurant

By: The Food Hunter

A few weeks back I embarked on a cooking adventure of a lifetime with Chef Mel Mecinas of Talavera Restaurant, in Scottsdale. Anyone who has ever wanted to know what it's like to work in a "real" kitchen, with culinary professionals, would love the Chef For A Day program at the Four Seasons Scottsdale at Troon North.



Chef Mel gave me a behind the scenes look at what really happens in a restaurant kitchen. We walked the grounds of the magnificent Four Seasons resort as Chef described his day from start to finish.



It turns out that cooking isn't the hard part. Identifying the best quality meats, fish and produce, creating and finalizing menus and making sure everything flows smoothly each and every day is way harder!



Working alongside Chef Mecinas and his kitchen staff was an epicurean experience I will never forget. I was welcomed into his kitchen with my very own embroidered chef's coat and put me right to work.



Together, Chef Mecinas and I shelled fava beans,



chopped mushrooms,



and rolled out 50lbs of gnocchi



which Chef Mel had seasoned in the largest bowl I'd ever seen.



I even got to attend the nightly kitchen staff meeting where they talked shop before the guests arrived.



The kitchen adventure also included time with Pastry Chef Lance Whipple. We talked dessert and bread as we did a walk-through of the bakery.



And got our hands dirty pitting what must have been 1000 cherries!



The best part of the experience was that after 4 hours of hard work in the kitchen I got to hang up my apron, put on my fancy clothes and join my husband for a multi-course dinner that I helped prepare.



We feasted on the Ahi Tuna Tartare adorned with avocado, radish & ponzu.



The seared Foie Gras over pound cake with cherries.



The Beef Carpaccio served with crab, caper berry and a 7 minute fried egg.



Seared Diver Scallops with mushrooms, fiddleheads over sweat pea risotto



Filet with mushrooms & a sweet pea sauce.



Dessert started with a cheese plate that consisted of 3 different cheeses, nuts and fruit.



Followed by the Milk Chocolate Panna Cotta served with rich chocolate cake and caramel rice crispies.



And lastly the cheese cake with fresh fruit.



Knowing it was going to be a late evening, we had made plans in advance to stay the night at the hotel. After dinner we retired to our 2nd fl. suite. Our room was lovely with, pastel colors and high-quality custom furnishings sourced from Mexican artists.



We had a private balcony that overlooked the pool and the magnificent views of the desert.



The next morning as we enjoyed breakfast on our private balcony before heading home and back to reality, I couldn't help but think how truly wonderful our time at the Four Seasons was.



From the once in a life time kitchen experience, to the stellar accommodations and delicious food it was truly something I will never forget, the only downside being it was over way to fast.

This was provided complimentary. However, all opinions and comments are my own.

The Great Arizona Picnic

By: Bethany Bonomolo

As part of the 37th annual Scottsdale Culinary Festival, we were lucky enough to attend one of the main events: the Great Arizona Picnic. The Great Arizona Picnic features samplings from many local restaurants, chef demonstrations, live music and a host of other culinary vendors. Other events in the six day festival include themed cocktail parties, luxurious dinners and contests, all designed to raise funds for the Scottsdale League for the Arts.

When we arrived at the picnic, we didn’t know where to start. We needed a plan, or did we? Should we study the map to find out what all of our tasting options were or just wander aimlessly through the beautiful shaded and grassy areas amidst the sparkling fountains with culinary delights lurking around every bend?

We decided to just wander and started with Grimaldi’s pizza, fine thin crust with just the right amount of cheese. We moved on to Sushi Roku and sampled the most delightful salmon poke with avocado served in a delightful lightly fried wonton.

Next, was Spinato’s pizza, always fresh with the perfect amount of sweetness in the sauce. After a nice rest on the grass enjoying some of the local musical talent, we headed to Roka Akor, where we enjoyed a mouthwatering salmon skewer cooked to perfection and served with a wonderful tidbit of pickled cucumber. As a little palate cleanser, we sampled some authentic Italian ice which was perfectly delicious. Next, we moved on to Cold Beer and Cheeseburgers and sampled their cheeseburger sliders, which were mouthwateringly fresh and juicy right hot off the grill.

Next we decided to head into the Southwest Festival of beers. Who doesn’t like to taste a bunch of fantastic beers from all over the country? We passed up some of the beers we've already tried and headed to Angels Trumpet Ale booth to sample the Strawberry Blond and the Mandarin Wheat. They were both crisp, cold and delicious and served up by the great folks from Uncle Bears Brewery in Ahwatukee. We made our way around sampling a few IPAs, (all too hoppy for my taste), a few brews from Montana and Oregon and a few delightful apple ales.

All in all, it was quite a successful afternoon of grazing and talking and enjoying the wonderful bands that played at the various stages in the beautiful Scottsdale Civic Center Plaza. Looking forward to next year.

Arizona Wine & Dine Festival

By: The Food Hunter

The 4th Annual Wine & Dine event, hosted by the Arizona Lodging & Tourism Association, is scheduled to take place on Thursday April 2, from 5:00-8:00pm. Nineteen of the Valley's top resort and hotel restaurants will gather at the hip Scottsdale Quarter for a high-energy, upscale celebration of food and wine.

Boutique wines, provided by Young's Market Company, and craft beers will be paired with each culinary delight to ensure a palate-pleasing experience in a fun, festive atmosphere. Entertainment for the evening will be provided by the Shining Star Band. There will also be silent auction offering amazing deals on vacation getaways and gift certificates from Scottsdale Quarter shops. 

The event is designed to raise awareness of the quality of life benefits that Arizona’s tourism industry provides its residents and a portion of the proceeds benefit the educational efforts of the Arizona Lodging & Tourism Association. Tickets can be purchase online at: http://www.azwineanddine.com/

I am giving one lucky winner a chance to win a pair of tickets to this fun filled food event. 

a Rafflecopter giveaway

Arizona Cocktail Week: "Women, The Old Masters of Whiskey"

By: Janice Vega

From February 14th to the 21st, Arizona is playing host to the 4th Annual Arizona Cocktail Week, a seven day celebration of the craft cocktail and fine spirits. Throughout the week, industry experts and mixologist will come through to offer their insights and showcase their skills in a series of educational seminars, parties, tastings and dinners throughout the state of Arizona.

Though the celebration is spread throughout the state, the bulk of the week’s parties and seminars are taking place in the retro and beautifully lush Hotel Valley Ho in Scottsdale. A perfect setting, in my opinion, for sipping a Manhattan or an Old Fashioned pool side under the desert sky. On this past Sunny Sunday, I decided to attend one of the many seminars: “Women, the Old Masters of Whiskey”. As a woman and as a fan of whiskey, I’ll admit, I was intrigued by the name.

I wasn’t quite sure what to expect––would I be walking into a boring lecture? I was pleasantly surprised. The seminar was led by acclaimed author of Whiskey Women, Fred Minnick. After a brief description of his book and a history lesson in the role that women have played in the whiskey industry, Minnick led a Q&A with modern-day whiskey women from every corner of the whiskey world (say that fast five times). The brands being represented were Canadian Club, Kilbeggan, Maker’s Mark and Laphroaig. What ensued was an open and honest discussion about what it is like to be a woman in what is commonly thought of as a “man’s world” and lively talk about the craft that is whiskey making and the business behind it.

I was very impressed with the four women on the panel. Their passion for whiskey was contagious and the knowledge they shared with us was fascinating. Who knew the distilling of whiskey could be so intricate and complex and that the term “whiskey” much like the term “beer” is a very broad term.


The Seminar also included a tasting of whiskeys that have been influenced or produced by women. There were four glassed placed in front of everyone filled with different whiskeys. One by one, the women led the audience through a tasting of their corresponding brand.

Now, I have sampled my fair share of whiskey but never have I really known much about what I was drinking. Not until today. I wasn’t expecting to be so blown away. These experts guided the audience through every note, flavor and aroma that we were experiencing as we nosed the glass and then let the sweet alcoholic beverage splash onto our tongue. Through their description of my experience, I was able to draw out specific flavors such as caramel and toffee and pick on certain scents like ocean air and smoke. It was incredible! I actually looked over to my neighbor in awe––these gals were good.

Following the Q&A, the audience stepped out into a tasting panel of sorts. Drinks were being slung and beer was being poured. Vendors were handing out samples of various cocktails and it wasn’t your run-of-the-mill Gin and Tonic, these were uniquely crafted cocktails infused with cherry wood smoke or made with rare fresh fruits. I even tried my first Manhattan in the form of a snow cone!

For the curious drinker and even the savvy mixologist, Arizona Cocktail Week offers an abundance of information and a lot of fun. I encourage you to attend the rest of Arizona Cocktail Week’s scheduled events, parties and seminars––you may be surprised by what you will learn or experience.

Valley Chef Shares His Favorite Super Bowl Recipe

By: The Food Hunter

Executive Chef for the Hotel Valley Ho, Charles Wiley enjoys a career that spans more than 35 years, during which Wiley has earned national acclaim for his innovative cuisine and natural presentations. His signature cooking style takes advantage of local, seasonal ingredients, and time-honored flavor marriages; dishes which tend to be light, yet intensely flavored and robust. Wiley is responsible for the day-to-day development and operation of dining venues, which include the hotel’s signature restaurant, ZuZu.

On Sunday's Chef Wiley and his family enjoy making Potato Pancakes with Smoked Salmon & Dill Crème Fraiche. These bite sizes treats are full of flavor and perfect for game day since they can be made in advance and can stay at room temperature. Chef recommends adding a few drops of vodka to the sauce to give it a nice bite, but agrees it's just as good without.

Potato Pancakes with Smoked Salmon & Dill Crème Fraiche
8 servings

1/2 each Red onion, thinly sliced
3 Tbsp White wine vinegar
1 recipe Potato Pancakes (eight 4” cakes) recipe follows
1 recipe Dill Crème Fraiche (recipe follows)
1 lb Smoked salmon, thinly sliced (2oz on each cake)
2 Tbsp Chives, sliced

Combine the red onion and vinegar in a small mixing bowl. Allow to macerate for about 30 minutes or so until the onions take on a bright red color.

Spread a tablespoon of the dill crème fraiche over each pancake. Arrange the smoked salmon on top of the cream.

Top the salmon with some of the pickled red onion and sprinkle with chives.

Potato Pancakes
¼ cup All-purpose flour
½ tsp. Baking Powder
1 each Large egg
¼ cup Plain yogurt
½ each Lemon, juice of
To taste Kosher salt and freshly ground black pepper
2 each Medium russet potatoes, (about 1 lb.)
¼ each Yellow onion
1-2 Tbsp. Vegetable oil

In a medium-size mixing bowl, whisk together the flour, baking powder, egg, yogurt, lemon, salt and pepper; set aside.

Peel the potatoes and onion and grate by hand or in a food processor, add to the flour / yogurt mixture and mix well. Allow this mixture to “rest” at least 15-20 minutes. Strain through a colander

Pre-heat a large electric griddle to 350 degrees; spread out the oil over the surface of the grill. Scoop out about 1/4 cup of the potato mixture and form into a flat pancake about 4” wide. Repeat, making 8 pancakes. Cook until golden brown, 6-8 minutes per side.


Dill Crème Fraiche
½ cup Crème fraiche (substitute sour cream)
2 tsp Vodka
2 tsp Dill, sliced
To taste Kosher salt and freshly ground black pepper

Whisk together all ingredients in a glass or stainless steel bowl. Refrigerate until ready to use.

Party with a Purpose at The Taste of The NFL

By: The Food Hunter

By now I'm sure you've heard me mention, at least 10,000 times, how excited I am to be attending this year's Taste of the NFL's Party with a Purpose. Now in it's 24th year the "Party with a Purpose" pairs chefs from all 32 NFL markets with some of the greatest NFL players ever in an effort to raise money for food banks around the United States.



Chefs John Howie of Seastar Restaurant and Raw Bar in Seattle and Steve DiFillippo of Davio’s Northern Italian Steakhouse in Boston are representing this year's two Superbowl Bound Teams, along with 40 award winning chefs from around the country, and will be creating something spectacular, for attendees to taste.

Chef Howie will serve his signature tortilla soup with shrimp-avocado ceviche relish (get the recipe)

Photo Credit: Angie Norwood Browne

and Chef DiFillippo will be serving his signature hand-rolled potato gnocchi with braised veal, beef, pork and tomato sauce. (get the recipe here)



Both sound delicious to me and I can't wait to see what the other chefs have up their sleeve for this event. Be sure to follow along on social media #KICKHUNGER & #TasteoftheNFL for all updates of the event.

****How about we have a little friendly competition! Which one of these two dishes are you dying to taste? Use the widget on the top right corner of the blog to vote or leave your choice in the comments****

Tickets for this event are available at:http://goo.gl/ut0i6c