Current Fave Philly Restaurants:
The Fat Ham - Make sure to have the Hot Chicken and get Dan the bartender to make you whatever cocktail he wants.
Fitler Dining Room - Intimate neighborhood joint with straight-up, well-prepared food.
Parc - If you like French brasserie food, stop in the Rittenhouse Square fixture. Have the escargot. You're welcome.__________________________________________________
When in Boston--
Stop by Pon Thai Bistro for great food and try a craft cocktail created for the restaurant by me!
Or, make this one at home:
The Boston Blackthorn
1oz Lillet Blanc
1 dash No. 11 Aromatic Bitters
Stir over ice, strain into a cocktail glass, garnish with a twist.
When the weather cools off, and my non-central-air-conditioned house allows me to fire up the stove again, homemade pizza is added back to the family menu.
The recipe I use for crust:
1/2 cup warm water
1 T sugar
1 T yeast
1 and 1/2 c white flour
1/3 c cornmeal
2 T olive oil
Combine the first 3 ingredients and let sit for five minutes until the yeast is active and bubbly. Then, mix all ingredients in a food processor until a dough ball forms. On a floured board, knead by hand for five minutes. Cover and let rise for 30-45 minutes, until doubled in bulk. Knead for a few minutes, then roll out into you favorite pizza shape.
Summer Cocktail Adventures:
I've been experimenting with Aperol the past few weeks as summer waned. It's a bitter-orange aperitif. A longer bit of info was published in the New York Times earlier in the summer.
The Italian Fizz, or Aperol Spritz -- a mix of Proseco, Aperol, and soda, with an orange slice, is refreshing and light.
The Aperol Negroni -- a mix of gin, Aperol, and sweet vermouth, is a strong, bittersweet combination. Not unpleasant, but I wouldn't want to drink more than one.
Down and Dirty Cold-Brewed Iced Coffee Base:
1 Can of coffe of your choice, I use Cafe Du Monde blend with chicory
10 Cups Cold Water
Mix the coffee and water in a large stokpot, cover and let sit for at least 12 hours. The longer it sits, the more concentrated the brew, but the lower the yield, because the grounds will absorb more water.
Double-strain the brew through a mesh gadget of some sort. I never use a coffee filter on it. I want the large grounds out, but not the texture and flavor.
Keep the base in a pitcher in the fridge, then mix it half and half with either water or milk over ice. It never lasts long in my house.