Before I share this recipe for Cheesesteak Dip, I will be honest. I’m not a football fan. But I am a fan of bragging about Philadelphia, so I have to at least acknowledge the Eagles heading back to the Super Bowl! And, naturally, I’m doing it the only way I know how: through food.
There are quite a few “Philly Cheesesteak Dip” recipes out there, but as a Philadelphian, I’m a bit perplexed with why they all have bell peppers in them. I have never had a cheesesteak with bell peppers on it! So, I decided it was time for me to do my version. It doesn’t taste exactly like a cheesesteak (the cheese-to-steak proportion is out of whack), but it’s tasty and in the end, maybe that’s all that matters!
I am a “provolone wit” kinda girl, so my recipe is based on that: sauteed onions, a mixture of sharp and mild provolone, and shaved beef.
Ingredients (makes 16 servings):
2 tablespoons butter (or vegetable oil, if preferred), divided
Note: I was sent some Philly Pretzel Factory coupons in order to write this post. Opinions are mine alone.
It is no secret that I am a proud Philadelphian. It’s also no secret that I love me a good charcuterie board / cheese plate. So it’s about time I make a Philadelphia themed charcuterie board!
What could possibly make a charcuterie board Philadelphia themed, you ask? The inspiration of this board came from Philly Pretzel Company, and their pretzel rivets and mini cheesesteaks. Instead of using crackers, I substituted in their yummy pretzel rivets and added in some mini cheesesteaks for good measure.
I then added in ingredients from some of my other Philadelphia favorites: DiBruno Brothers, Dietz and Watson, and Third Wheel Cheese Co.
The result is a wonderfully Philly-centric charcuterie board that is guaranteed to be a hit!
So, let’s break down what exactly else is on this board, starting with the ingredients from Philly Pretzel Factory:
The pretzel rivets are the perfect addition to a charcuterie board
Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Next, Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Truffle Salami Medallions – Salami made with truffle
Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
And last but not least, I used a bunch of ingredients from DiBruno Bros.
Manchego – Buttery and springy, tinged with fresh Spanish grasses.
Beef Salami – Brooklyn Cured Smoked Beef Salami
Auricchio Straveccio Provolone – A sharp yet creamy provolone
Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
Spicy Soppressata – Rustic, savory, and spicy.
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
We snacked on this ALL day. It was awesome! I even made myself a cheesesteak-themed bite – beef salami, onion jam, and provolone!
Naturally, I also had a side of pretzel rivets dipped in spicy mustard!
This Charcuterie Board would be a great add to a small get together, although my husband and I enjoyed it as a grazing station of sorts for us all day.
A Philadelphia themed charcuterie board created with ingredients from Philly Pretzel Factory, DiBruno Bros., Third Wheel Cheese Co., and Dietz & Watson
Course Appetizer, Party Apps
Keyword Charcuterie, Charcuterie Board, Cheese, Party Apps, Philadelphia, Soft Pretzels
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Ingredients
Philly Pretzel Factory:
Pretzel Rivets
Mini cheesesteaks
Spicy brown mustard
Melted cheddar cheese
Third Wheel Cheese:
Noblette Brie
Abruzze Jawn
Goat Rodeo Bamboozle
Birchrun Hills Blue
Dietz and Watson:
Truffle Salami Medallions
Dietz Nuts Original
DiBruno Bros.:
Manchego
Beef Salami
Auricchio Straveccio Provolone
Onion Jam
Mild Abbruzze Sausage
Green Cerignola Olives
Spicy Soppressata
Other Ingredients:
Dried cherries
Local Honey
Instructions
Philly Pretzel Factory:
The pretzel rivets are the perfect addition to a charcuterie board
Mini cheesesteaks combine some of the other ingredients on the board into one yummy bite
The spicy brown mustard works well with the rivets, plus many of the meats and cheeses on the board
The melted cheddar cheese is a must-have with the rivets (plus, dipping some of the meat into it is kind of amazing)
Third Wheel Cheese. You can order these cheeses separately, or as part of a “Choose Your Own Adventure” cheese sampler.
Noblette Brie – Buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is aged 4-6 weeks.
Abruzze Jawn – Spiced with whole peppercorns, garlic, onion powder, and red pepper flakes.
Goat Rodeo Bamboozle – Semi-soft texture with notes of prosciutto and peanuts, this washed rind goat and cow’s milk cheese is aged for at least two months and washed with beer from Pittsburgh’s Cinderlands Beer Co.
Birchrun Hills Blue – Sweet and peppery with delicate blue flavors and a creamy texture.
Dietz and Watson
Truffle Salami Medallions – Salami made with truffle
Dietz Nuts Original – Savory sausage bites, based on Dietz & Watson’s traditional European landjaeger.
DiBruno Bros.
Manchego – Buttery and springy, tinged with fresh Spanish grasses.
Beef Salami – Brooklyn Cured Smoked Beef Salami
Auricchio Straveccio Provolone – A sharp yet creamy provolone
Onion Jam – Slow-cooked caramelized onions and smooth Cabernet Sauvignon combine to make a savory spread.
Mild Abbruzze Sausage – Firm and mild, with hints of garlic and spice.
Green Cerignola Olives – A mild and easy-pleasin’ olive for even the most discerning of palates.
Spicy Soppressata – Rustic, savory, and spicy.
Other Ingredients
I finished the board off with some dried cherries, and some local honey from my neighbor, Bee Here Now.
It’s so easy to find food inspiration in Philadelphia. We have so many cool events throughout the year, and I’m lucky enough to be given the opportunity to check out a lot of them! One can’t miss event going on right now is the Philadelphia Chinese Lantern Festival in Franklin Square – a celebration of light and culture that features magnificent steel-framed and silk-wrapped giant lighted sculptures, created by hand using traditional Chinese methods. The 2019 Festival will illuminate Franklin Square at 6th & Race Streets in Historic Philadelphia from May 1 through June 30 with 29 larger-than-life illuminated displays made of 2,000 individual lanterns and 20,000 LED lights in brilliant colors.
In addition to the gorgeous light installations, festival-goers can witness authentic cultural stage performances, taste Asian cuisine and American favorites, drink a toast at the Dragon Beer Garden (open nightly), and shop for Chinese folk artists’ crafts created on site as well as Festival-themed merchandise. Guests can also play Philly Mini Golf, ride the Parx Liberty Carousel (additional tickets required for both), and enjoy Center City’s best play place!
All of the lanterns are new for the 2019 Festival, including new lighting design techniques. Highlights feature a 200-foot long phoenix, a walk-through dragon tunnel, mythological creatures created from small glass bottles filled with colored water, and a host of interactive installations such as lit swings and a fortune-telling wheel. The lanterns are installed all around the seven-acre Square, and guests stroll under, around, and through the displays each evening.
Photos do not do the lanterns justice, so if you are in Philadelphia now through June 30, grab tickets for this festival if you can! The lanterns are able to be viewed for free (unlit) during daytime, while tickets are required for nighttime entrance after 6 pm (no re-entry). On Friday, Saturday, and Sunday nights, a second entrance at 7th& Race (Lion Gate Entrance) is open for those who
have purchased tickets in advance. Advance tickets are strongly recommended.
There are a bunch of food options for the festival including chicken satay, beef bao, Korean meatballs, shrimp tempura, veggie spring rolls, Hawaii pineapple shrimp, and much more. Square Burger, a staple of Franklin Square Park, is also open during the festival, serving burgers, cheesesteaks, and milkshakes.
After checking out the beautiful lanterns throughout the park, I strolled over to the Dragon Beer Garden for a drink and was able to try this delicious drink dubbed an Eastern Sunrise Cocktail. The recipe is inspired by a Tequila Sunrise, but uses a trio of juices (orange, lychee, and pineapple) and substitutes rum for the tequila. It was so tasty, I wanted to share a homemade version! The Dragon Beer Garden offers multiple draft, bottled, and canned beverages as well as a few themed cocktails, including the Eastern Sunrise.
Ingredients (serves 2)
ice
4 oz white rum
4 oz tangerine (or orange) juice
2 oz lychee juice
2 oz pineapple juice
2 oz grenadine
maraschino cherries and peeled lychees, for garnish (optional)
Note: if you can’t find lychee juice, look for canned peeled lychees in syrup. You can puree ~6 of the lychees in a blender and strain through a strainer which should give you about 2 oz lychee juice. If you prefer your cocktails a little sweeter, you can add some of the syrup to your blender prior to blending.
I was recently invited to a tasting event, which was conveniently in my own neighborhood. Nick’s Roast Beef, an Old City staple, has changed their name to Nick’s Bar and Grille and has a snazzy new menu to go with it’s new name.
Nick’s Bar & Grille in Old City, established in 1969, is “the” neighborhood corner bar of Philadelphia. In 2012, bartender-turned-owner Joseph Schultice hung up most of his infamous shorts and trimmed his signature long hair to usher in a new era for the long-time Old City staple. Today, Nick’s continues to serve as a laid back and friendly alternative to neighboring clubs and upscale fine dining restaurants.
The new barbecue-themed menu is filled with house-smoked meats, including smoked applewood chicken wings, St. Louis BBQ spare ribs, pulled pork with jalapeno slaw, mac ‘n cheese, house-made sauces, and more.
Nick’s long-time dishes that will remain on the menu include the Ground Bacon Burger, Roast Beef and Pork, six flavors of chicken wings and other bar favorites. New cocktails and spirits will be added to the drink menu, and customers can look for drink tastings with local purveyors.
The tasting took place in Nick’s newly renovated dining room which included custom-designed tables and whiskey barrel high-tops, a new community tasting table, old-time Old City imagery on the walls, and embellishments to the walls and ceilings.
The food was super tasty, I really loved the smoked wings and ground bacon burger. But my favorite tasting of the night had to be their new Pulled Pork with Jalapeno Slaw. The smokiness of the pork was offset by crunchy and slightly spicy jalapeno slaw, making for one awesome sandwich.
I wanted to try to recreate a version of the pulled pork with jalapeno slaw, but I (obviously) don’t have a smoker hanging out in my tiny apartment. So I made a slow cooker version with a Chipotle-Guinness barbecue sauce to add some smokiness to it, so here are my Pulled Pork Tacos with Jalapeno Slaw!
Pulled Pork:
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 tablespoon olive oil
1 (7 pound) pork shoulder or Boston butt
corn tortillas
Chipotle-Guinness Barbecue Sauce
1 tablespoon olive oil
1 medium sized yellow onion, chopped
3 garlic cloves, minced
1 (~12 oz) bottle of Guinness
1 (14.5 oz) can tomato puree
1/4 cup molasses
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon of the sauce from a can of chipotle peppers in adobo
Now that Santa has waved from his sleigh in the Macy’s Thanksgiving Day Parade, it is officially the Christmas season! (Does anyone else use this reference, or just my family?)
New York may have the “official” start of the Christmas season, but Philadelphia is filled with its own wonderful holiday traditions from the old (going to the old Wanamaker building, now Macy’s, to see the holiday light show) to the new (ice skating at the outdoor rink on the Delaware Waterfront), but one of my absolute favorites is going to Christmas Village, located in LOVE Park (15th and JFK Boulevard).
Going to the open-air German Christmas Market, open daily between Thanksgiving and Sunday, Dec 28, is a priority of mine this time of year. Sixty-five international and local merchants and artists offer high-quality gifts that are sold in decorated tents and wooden houses located throughout Center City’s famous LOVE Park. With toys, apparel, jewelry, decorations, home goods, artwork and more, there will be something for everyone on Santa’s list.
Daily market hours starting Black Friday through the last Sunday in December will be Friday through Saturday 11:00am to 8:00pm, and Sunday through Thursday 11:00am to 7:00pm. Christmas Eve hours are 11:00am to 5:00pm (closed on Christmas Day).
Follow the smell of gingerbread and waffles to a full menu of European food, sweets and drinks, including mouthwatering German bratwurst or schnitzel served on a warm roll (Brötchen). Wash it all down with a warm mug of traditional German Glühwein (spiced mulled wine) or rich hot chocolate.
On top of the great shopping and dining experiences, be sure to check out the huge Christmas Tree in LOVE Park, a Wish Wall in conjunction with the Make-a-Wish Foundation, a new kid’s zone on the weekends, theme days and weekends, tasting cheese and wine tours, live music during evenings and weekends, and other surprises to be announced.
So to get in the spirit, I wanted to make a traditional German Holiday Cookie to celebrate the return of Christmas Village! Cinnamon Stars (or Zimtsterne) are made with almond flour base so they are actually gluten free. And even better, they can be stored for quite a while, and taste even better as time passes, making these the perfect cookie to give as a gift!
Ingredients:
2 1/4 cups confectioners’ sugar, plus more for rolling
16 ounces sliced almonds, with skin (about 4 1/2 cups)
A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).
The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.
My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula.
My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!
On Saturday, May 3 from 11:00 to 8:00 pm, eight blocks of South Street will showcase the best restaurants, bars, food trucks, live music, and shopping the street has to offer at a huge block party! The free, all-ages Spring Festival will be held on South Street between Front and 8th and will also run along the 2nd Street Plaza between South and Lombard. There will also be three main stages and eight other performance areas along the festival featuring live music.
During the Festival, Brauhaus Schmitz will also host their second annual German Maifest on the 700 block of South Street featuring German beers, dancers, music, food, flower headbands and even a May pole!
I was invited to attend a media preview at Brahaus Schmitz and got to taste and sip some of the offerings you can find at the Festival.
Everything was delicious! Be sure to look out for the sausage and potato salad from Brauhaus Schmitz, the Shepard’s Pie from Cavanaugh’s Headhouse, the Short Rib Tacos from Bridget Foy’s, the Sliders from Redwood, and the Lobster Rolls from Headhouse Crab and Oyster. Twisted Tail was also serving up Mint Juleps which should not be missed!
We also got to learn some German dance moves! Many thanks to all the chefs, mixologists, and everyone else who helped make the media event a success!
I decided to try my own hand at making a Lobster Roll and found this recipe for Lobster Rolls with Shaved Fennel and Citrus in Cooking Light’s Global Kitchen Cookbook. These are a bit different from the Headhouse Crab & Oyster ones so be sure to check out their version at the Festival!
Ingredients:
3 cups coarsely chopped cooked lobster meat
2 tablespoons olive oil mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium bulb)
CITY OF HOPE CELEBRATES 10 YEARS OF FONDANT FUN WITH LET THEM EAT CAKE: FANTASY WEDDINGS 40+ bakers, pastry chefs and students compete in the Northeast’s largest wedding cake competition
City of Hope Philadelphia celebrates ten years of fondant fun with Let Them Eat Cake: Fantasy Weddings on Monday, April 7, 2014 at 6:00pm at the DoubleTree Hilton (237 Broad Street, Philadelphia, PA). Brides-to-be, dessert fanatics and fondant foodies will sample creations from 40 professional pastry chefs and student bakers from around the tri-state region. Guests will enjoy a new Sweetheart Tablescape competition, Korbel champagne, live music from BVT Live, and the opportunity to meet celebrity chefs Marc and Benny (City Cakes NY) and John Moeller (former White House chef). Tickets are $40 in advance and $50 at the door. Tickets can be purchased at bit.ly/cohcake14 or by calling 215-985-0869. All proceeds benefit City of Hope to help cut out cancer, HIV/AIDS and other life-threatening illnesses.
I have a very exciting giveaway to announce! This one is for my fellow Philly (or Philly suburbs) residents: an opportunity to win a seat at a small Farm-to-Table dinner at the Coach House at Bartram’s Garden hosted by Chevrolet!
Bartram’s Garden, America’s oldest botanic garden, is located in Southwest Philadelphia, near the intersection of 54th Street and Lindbergh Boulevard. The dinner will be held on Thursday, November 14 at 6:00 pm. The Bartram Garden’s curator is also offering attendees a tour of the gardens right at 6:00 as well, so try to take advantage of that opportunity as well! After the tour, the curator will give a short interactive presentation on Bartram’s, and then we get to eating!
I am so excited for this event, which will be catered by Diverse Catering. Because the meal will consist of local and in season products, the menu will not be finalized until a few days prior.
To enter, just use the Rafflecopter widget below. Please make sure that you are able to actually attend this event. The winner will be announced Friday, November 8. Good luck!!
Today is International Picnic Day, so what better time to do a roundup of some of my favorite foods that are picnic friendly? With Diner en Blanc fast approaching, it’s also time to start thinking about what to make for the big event!
Diner en Blanc is celebrating its 25th anniversary and has grown to include a dozen participating cities. The first Diner en Blanc was held in Paris and included just a few of its founder, François Pasquier’s, friends. Now, thousands worldwide congregate to be a part of this great event! Philadelphia’s Diner en Blanc will be held on Thursday, August 22 and the wait list is being formed now. You can sign up for the wait list here.
Philadelphia’s first Diner en Blanc was held last year and it was a huge success. This year, 2,300 participants will be notified of the secret location moments before. Guests arrive with their own tables, chairs, place settings, and meals and enjoy the outdoors and company together. Each attendee is dressed head-to-toe in white, with a white table cloth, and white chairs. Photos from last year’s event are truly beautiful! With the beautiful white place settings, the food can really be the star. So bringing a colorful, delicious, and easy meal is key! Here are some of my suggestions for the big night:
I was also given this snazzy badge to put on my “featured in” page :
It would mean a lot to me if you could take a minute to head over to the voting page, check off my name (Kaitlin Lunny) and vote for my little blog. There is no registration and you can only vote once. I’d really appreciate it!
Thank you for checking in on my blog from time to time as well. I love that you continue to be interested in my cooking journey and hope that you enjoy reading my posts as much as I like writing them!
Also, if you haven’t checked out Epikur Magazine, I strongly suggest it!
I am Irish, on my father’s side. So, more appropriately, I’m Irish American (among other things). Even more specifically, I am Irish Philadelphian. (Yes, I may have made that phrase up. But there are a bunch of us so I think the phrase should exist.)
Now I’m sure you were very interested in what my heritage is, but there is a reason I’m telling you this. Philadelphia has this… candy? dessert? … we will go with “treat”… called an Irish Potato.
It’s cream cheese, powdered sugar, vanilla extract, and coconut rolled into a little ball and coated in cinnamon. So it ends up looking kind of like a potato, hence the name.
A super cute potato, that is
I’m under the impression this treat is essentially a Philadelphia-only thing. Friends from New York and D.C. both look at me like I’m crazy when I bring these up. But they are delicious and an integral part of every St. Patrick’s Day for me, so I needed to share them!
Tasting Table posted an adapted recipe of Marcie Turney’s Salted Caramel Budino. If you’ve never been to Barbuzzo in Philadelphia, your taste buds are missing out on one fantastic dessert. So, if my attempt at this adapted recipe is even half as good as the original salted caramel budino, I will consider this a win.
Barbuzzo’s version is described as “dark chocolate crust, vanilla bean caramel, sea salt.” The Salted Caramel Budino version below omits the crust, but maintains the vanilla bean salted caramel poured over a maple flavored custard.
