Philly Meal -
Bread -
Ingrediants:
-6 cups all-purpose flour
-2 ½ packages active dry yeast
-1 ½ teaspoons salt
-2 cups warm water (110 degrees F/45 degrees C)
-1 Tablespoon cornmeal
-1 egg white
-1 tablespoon water
Directions:
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Put in fridge for next day
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Makes 2 large loaves (serves 8)
http://allrecipes.com/recipe/french-bread/
http://omnificventures.com/acherryortwo/wp-content/uploads/2011/03/french-bread2.jpg
-6 cups all-purpose flour
-2 ½ packages active dry yeast
-1 ½ teaspoons salt
-2 cups warm water (110 degrees F/45 degrees C)
-1 Tablespoon cornmeal
-1 egg white
-1 tablespoon water
Directions:
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Put in fridge for next day
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Makes 2 large loaves (serves 8)
http://allrecipes.com/recipe/french-bread/
http://omnificventures.com/acherryortwo/wp-content/uploads/2011/03/french-bread2.jpg
Beverage - Iced Tea
Ingrediants:
-4 cups water
-2 orange pekoe tea bags
-6 tbsp SPLENDA (or sugar)
-¼ cup lemon juice
Directions:
In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
In a large pitcher, combine the steeped tea and the SPLENDA Granulated Sweetener. Stir until dissolved, then stir in lemon juice. Refrigerate until chilled.
Serves 4
http://allrecipes.com/Recipe/Lemon-Iced-Tea/Detail.aspx?evt19=1
http://img4-3.myrecipes.timeinc.net/i/recipes/ck/05/06/lemon-tea-ck-1065493-x.jpg
-4 cups water
-2 orange pekoe tea bags
-6 tbsp SPLENDA (or sugar)
-¼ cup lemon juice
Directions:
In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
In a large pitcher, combine the steeped tea and the SPLENDA Granulated Sweetener. Stir until dissolved, then stir in lemon juice. Refrigerate until chilled.
Serves 4
http://allrecipes.com/Recipe/Lemon-Iced-Tea/Detail.aspx?evt19=1
http://img4-3.myrecipes.timeinc.net/i/recipes/ck/05/06/lemon-tea-ck-1065493-x.jpg
Appetizer - Pierogies
Ingredients:
- 2 cups flour, plus extra for kneading and rolling dough
-1/2 teaspoon salt
-1 large egg
-1/2 cup sour cream, plus extra to serve with the pierogi
-1/4 cup butter, softened and cut into small pieces
-butter and onions for sauteing
- ingredients for filling of your choice (potato & cheese filling recipe below)
(Makes 12-15 pierogies)
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
http://pittsburgh.about.com/od/recipes/r/pierogies.htm
http://www.cbc.ca/bestrecipes/assets_c/2012/03/potato_cheddar_perogies-thumb-610xauto-177707.jpg
- 2 cups flour, plus extra for kneading and rolling dough
-1/2 teaspoon salt
-1 large egg
-1/2 cup sour cream, plus extra to serve with the pierogi
-1/4 cup butter, softened and cut into small pieces
-butter and onions for sauteing
- ingredients for filling of your choice (potato & cheese filling recipe below)
(Makes 12-15 pierogies)
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
http://pittsburgh.about.com/od/recipes/r/pierogies.htm
http://www.cbc.ca/bestrecipes/assets_c/2012/03/potato_cheddar_perogies-thumb-610xauto-177707.jpg
Side 1 - Potato Salad
Ingredients:
-3 cups boiled, diced red potatoes (skin on)
-1/2 cup each of diced carrots, celery, and green pepper
-2 boiled eggs, chopped
-1 tsp prepared mustard
-1/2 cup mayonnaise*
-1/2 tsp salt
-pepper to taste
-paprika to sprinkle
Directions: Cook potatoes until tender. Drain and allow to cool, then dice. Add diced vegetables and eggs. Add mayonnaise, mustard, salt, and pepper. Adjust quantities if needed to taste. If more creaminess is desired add milk until desired consistency.
Serves 4 (home recipe)
* Ingredients for mayo *
-1 cup sugar
-1 tbsp dry mustard
-1 tsp salt
-1/4 cup flour
-2 eggs
-1/2 cup vinegar
-1 cup milk
Directions: Cook in the microwave at high power for 10 minutes; stir often. Do not cook too long.
Makes 2 1/2 cups
http://postmediawindsorstar.files.wordpress.com/2012/08/potato_salad-1.jpg
-3 cups boiled, diced red potatoes (skin on)
-1/2 cup each of diced carrots, celery, and green pepper
-2 boiled eggs, chopped
-1 tsp prepared mustard
-1/2 cup mayonnaise*
-1/2 tsp salt
-pepper to taste
-paprika to sprinkle
Directions: Cook potatoes until tender. Drain and allow to cool, then dice. Add diced vegetables and eggs. Add mayonnaise, mustard, salt, and pepper. Adjust quantities if needed to taste. If more creaminess is desired add milk until desired consistency.
Serves 4 (home recipe)
* Ingredients for mayo *
-1 cup sugar
-1 tbsp dry mustard
-1 tsp salt
-1/4 cup flour
-2 eggs
-1/2 cup vinegar
-1 cup milk
Directions: Cook in the microwave at high power for 10 minutes; stir often. Do not cook too long.
Makes 2 1/2 cups
http://postmediawindsorstar.files.wordpress.com/2012/08/potato_salad-1.jpg
Side 2 - Sovrano Cups with Garden Salad
Ingredients:
-1 1/2 cups (375 mL) coarsely grated PC black label Sovrano Cheese (or parmesan cheese, block)
-1 tsp (5 mL) freshly ground black pepper
-4 tsp (20 mL) all-purpose flour
-8 cups (2 L) chopped romaine lettuce
- ¾ cup (175 mL) torn iceberg lettuce (bite-size pieces)
-¾ cup (175 mL) grated carrots
-1 red bell pepper
-1/3 cup (75 mL) thinly sliced celery
-Dressing on the side
-¼ tsp (1 mL) salt
Directions: 1. Frico Cups: In medium bowl, combine Sovrano cheese, ¾ tsp (4 mL) of the pepper and flour. Place a tall drinking glass with a 3-inch (7.5 cm) diameter on work surface next to a cooling rack. Heat medium non-stick frying pan over medium heat. Sprinkle one-quarter of Sovrano mixture into centre of pan; using a wooden spoon, spread mixture out to form a circle about 4-inches (10 cm) diameter. Cook for about 3 to 5 minutes or until golden on other side. Slide small offset spatula under tuile to loosen, then flip. Continue to cook for another 2 to 3 minutes or until golden on other side. Using spatula, remove tuile and quickly place it over top of glass. Using clean kitchen towel to protect hands, gently press sides of tuile down around edges of glass to form a cup shape; let cool. Once cool, place bottom side down on wire rack. Repeat with remaining Sovrano mixture to form 3 more tuiles.
2. Artichoke Salad: In large bowl, toss arugula, iceberg lettuce and radicchio together. Using a mandoline, thinly shave artichoke hearts; add to lettuce mixture along with celery. Drizzle vinaigrette over top; toss to combine. Season with salt and remaining pepper. To serve, place a Sovrano cup on each plate; pile high with salad.
(Serves 4)
http://www.pc.ca/en_CA/recipes/recipeslisting/sovrano_cups_with_three_leaf_salad.html
http://www.realcanadiansuperstore.ca/LCLOnline/dyn/MEDIA_CustomProductCatalog/m2190069_PCBL_FricoCups_CMYK.jpg?w=120&h=120&quality=100
-1 1/2 cups (375 mL) coarsely grated PC black label Sovrano Cheese (or parmesan cheese, block)
-1 tsp (5 mL) freshly ground black pepper
-4 tsp (20 mL) all-purpose flour
-8 cups (2 L) chopped romaine lettuce
- ¾ cup (175 mL) torn iceberg lettuce (bite-size pieces)
-¾ cup (175 mL) grated carrots
-1 red bell pepper
-1/3 cup (75 mL) thinly sliced celery
-Dressing on the side
-¼ tsp (1 mL) salt
Directions: 1. Frico Cups: In medium bowl, combine Sovrano cheese, ¾ tsp (4 mL) of the pepper and flour. Place a tall drinking glass with a 3-inch (7.5 cm) diameter on work surface next to a cooling rack. Heat medium non-stick frying pan over medium heat. Sprinkle one-quarter of Sovrano mixture into centre of pan; using a wooden spoon, spread mixture out to form a circle about 4-inches (10 cm) diameter. Cook for about 3 to 5 minutes or until golden on other side. Slide small offset spatula under tuile to loosen, then flip. Continue to cook for another 2 to 3 minutes or until golden on other side. Using spatula, remove tuile and quickly place it over top of glass. Using clean kitchen towel to protect hands, gently press sides of tuile down around edges of glass to form a cup shape; let cool. Once cool, place bottom side down on wire rack. Repeat with remaining Sovrano mixture to form 3 more tuiles.
2. Artichoke Salad: In large bowl, toss arugula, iceberg lettuce and radicchio together. Using a mandoline, thinly shave artichoke hearts; add to lettuce mixture along with celery. Drizzle vinaigrette over top; toss to combine. Season with salt and remaining pepper. To serve, place a Sovrano cup on each plate; pile high with salad.
(Serves 4)
http://www.pc.ca/en_CA/recipes/recipeslisting/sovrano_cups_with_three_leaf_salad.html
http://www.realcanadiansuperstore.ca/LCLOnline/dyn/MEDIA_CustomProductCatalog/m2190069_PCBL_FricoCups_CMYK.jpg?w=120&h=120&quality=100
Vinaigrette -
Ingredients:
-3 cloves garlic, very finely chopped.
-1/2 cup extra-light olive oil
-1/2 cup plain white vinegar
-lots of salt (I tend to add at least 1/2 tablespoon)
Directions: Twenty minutes to one hour before serving your salad, prepare this vinaigrette by whisking together all ingredients. It needs at least 20 minutes to sit and meld the flavors together.
http://www.cheekykitchen.com/2012/02/the-ultimate-homemade-vinaigrette.html
http://www.eatwell101.com/wp-content/uploads/2011/06/Recipe-for-vinaigrette--e1314118563669.jpg
-3 cloves garlic, very finely chopped.
-1/2 cup extra-light olive oil
-1/2 cup plain white vinegar
-lots of salt (I tend to add at least 1/2 tablespoon)
Directions: Twenty minutes to one hour before serving your salad, prepare this vinaigrette by whisking together all ingredients. It needs at least 20 minutes to sit and meld the flavors together.
http://www.cheekykitchen.com/2012/02/the-ultimate-homemade-vinaigrette.html
http://www.eatwell101.com/wp-content/uploads/2011/06/Recipe-for-vinaigrette--e1314118563669.jpg
Main - Philly Cheese Steak Sandwich
Ingrediants:
-2 loaf Italian bread or sub roll
-1 lb rib eye roast
-2 white onion (thinly sliced)
-2 green bell pepper (thinly sliced) (optional)
-4 teaspoons garlic (minced)
-1 lb provolone cheese (thinly sliced)
-extra virgin olive oil (for grilling)
-salt and pepper
Directions:
Heat a griddle or a large saute pan over medium-high heat.
When hot, cover bottom with olive oil.
Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
Add the garlic, salt and pepper, and cook for about 30 seconds.
Then, push the mixture off to one side of the griddle.
Add the meat to the hot part of the griddle.
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
Mix the meat and the carmelized onions and bell pepper together.
Divide into 2 portions, and top both portions with the cheese to melt.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
(Serves 4)
http://www.food.com/recipe/philly-cheesesteak-sandwich-authentic-94031
http://3.bp.blogspot.com/_UIXOn06Pz70/R91olF7fDpI/AAAAAAAACPI/1a4Aclnrhuw/s800/Philly+Cheese+Steak+Sandwich.jpg
-2 loaf Italian bread or sub roll
-1 lb rib eye roast
-2 white onion (thinly sliced)
-2 green bell pepper (thinly sliced) (optional)
-4 teaspoons garlic (minced)
-1 lb provolone cheese (thinly sliced)
-extra virgin olive oil (for grilling)
-salt and pepper
Directions:
Heat a griddle or a large saute pan over medium-high heat.
When hot, cover bottom with olive oil.
Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
Add the garlic, salt and pepper, and cook for about 30 seconds.
Then, push the mixture off to one side of the griddle.
Add the meat to the hot part of the griddle.
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
Mix the meat and the carmelized onions and bell pepper together.
Divide into 2 portions, and top both portions with the cheese to melt.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
(Serves 4)
http://www.food.com/recipe/philly-cheesesteak-sandwich-authentic-94031
http://3.bp.blogspot.com/_UIXOn06Pz70/R91olF7fDpI/AAAAAAAACPI/1a4Aclnrhuw/s800/Philly+Cheese+Steak+Sandwich.jpg
Dessert - Apple Pie Bars
Ingrediants:
-½ (8 ounce) packagePHILADELPHIA Cream Cheese, softened ½ cup butter, softened
-1 ½ cups and 2 tbsp flour, divided in half
-5 Granny Smith apples, peeled, sliced
-5/8 cups granulated sugar
-½ teaspoon ground cinnamon
-3/8 cup powdered sugar
-½ tablespoon water
Directions:
Heat oven to 400 degrees F.
Beat cream cheese and butter in large bowl with mixer until well blended.
Gradually add 3 cups flour, mixing on low speed after each addition just until blended.
Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly.
Cover with second floured sheet of waxed paper. Roll out dough to fit in square baking dish.
Discard top sheet of waxed paper.
Spray pan with cooking spray; invert over rolled-out dough.
Flip dough and pan together. (Pan will be on bottom.)
Remove second waxed paper sheet; gently press dough onto bottom and up side of pan.
Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
Repeat rolling out of remaining dough ball to make second rectangle.
Remove top sheet of waxed paper; carefully flip dough over apples.
Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples.
Make several slits in top crust to vent. Bake 35 to 40 min. or until golden brown.
Cool dessert 15 min. Meanwhile, mix powdered sugar and water.
Drizzle glaze over dessert.
Cool 30 min. before cutting into bars.
Makes square baking pan.
http://www.kraftrecipes.com/assets/recipe_images/Apple-Pie-Bars-61738.jpg
http://allrecipes.com/recipe/apple-pie-bars-from-philadelphia/detail.aspx?evt19=1#&panel1-2&scale=5&ismetric=0
-½ (8 ounce) packagePHILADELPHIA Cream Cheese, softened ½ cup butter, softened
-1 ½ cups and 2 tbsp flour, divided in half
-5 Granny Smith apples, peeled, sliced
-5/8 cups granulated sugar
-½ teaspoon ground cinnamon
-3/8 cup powdered sugar
-½ tablespoon water
Directions:
Heat oven to 400 degrees F.
Beat cream cheese and butter in large bowl with mixer until well blended.
Gradually add 3 cups flour, mixing on low speed after each addition just until blended.
Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly.
Cover with second floured sheet of waxed paper. Roll out dough to fit in square baking dish.
Discard top sheet of waxed paper.
Spray pan with cooking spray; invert over rolled-out dough.
Flip dough and pan together. (Pan will be on bottom.)
Remove second waxed paper sheet; gently press dough onto bottom and up side of pan.
Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
Repeat rolling out of remaining dough ball to make second rectangle.
Remove top sheet of waxed paper; carefully flip dough over apples.
Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples.
Make several slits in top crust to vent. Bake 35 to 40 min. or until golden brown.
Cool dessert 15 min. Meanwhile, mix powdered sugar and water.
Drizzle glaze over dessert.
Cool 30 min. before cutting into bars.
Makes square baking pan.
http://www.kraftrecipes.com/assets/recipe_images/Apple-Pie-Bars-61738.jpg
http://allrecipes.com/recipe/apple-pie-bars-from-philadelphia/detail.aspx?evt19=1#&panel1-2&scale=5&ismetric=0