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At-Home Recipes from Philly Chefs + Bartenders

March 27, 2020 — Missing your favorite local restaurants and neighborhood watering holes during this uncertain time? We’ve gathered some easy-to-make recipes from the chefs, bartenders and owners of these beloved kitchens and bars for foodies and imbibers to cook and shake up at home. 

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ART IN THE AGE

Kinsey Bourbon Lemonade
Courtesy of Lee Noble, Art in the Age Mixologist 

1.5 oz. Kinsey Bourbon
4 oz. Homemade lemonade
Lemon wheel
Mint

Glassware: Collins glass
Garnish: Lemon wheel and sprig of mint

Instructions: Add Kinsey and lemonade to a cocktail shaker full of ice, shake and strain into a collins glass. Garnish with lemon wheel and spring of mint.

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BLUEBIRD DISTILLING

“Bluebird”
Courtesy of Matt Giarratano, Bluebird Distilling Bar Director

1.5 oz. Bluebird Distilling Vodka
1.25 oz. Simple Syrup
1 oz. Lime Juice
10 Blueberries
5 Mint Leaves
Club Soda 

Glassware: Collins glass
Garnish: 3 blueberries on a toothpick

Instructions: Muddle, shake, double strain

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COOPERS’ CRAFT

“Sunny Belle”
Courtesy of Fitz Bailey, Coopers’ Craft Mixologist

2 oz. Coopers’ Craft Bourbon
6 oz. Yellow Tomatoes or Yellow Tomato Juice
3 Sprigs of Cilantro
A squeeze of Lime
Dash of Soy Sauce
Salt
Pepper to Taste
Dash of Your Favorite Hot Sauce

Glassware: Highball Glass
Garnish: Speared mozzarella, celery stalk

Instructions: Puree cilantro/tomatoes then combine all ingredients into an ice-filled shaker. Vigorously shake, strain into ice-filled glass, top with garnish. 

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FOND

Gougeres
Courtesy of Chef-Owner Jessie Prawlucki-Styer

“One of my all-time favorite pastry basics to make is pate a choux. It’s a bit of baking magic, the way they triple in size as they bake, solely by way of steam and gelatinized starches and proteins, puffing into hollow shells for any filling you can imagine. It’s the base for cream puffs, eclairs, Parisian gnocchi, and other treats.I love to eat fresh choux shells right out of the oven, so it’s just a step further to add cheese and herbs to the batter and make a savory treat, gougeres.”

  • 6 oz. Milk
  • 6 oz. Water
  • 4 oz., or 1 stick Butter
  • 5 Eggs
  • 1.25  cups All Purpose Flour 
  • 1.5 tsp Salt
  • 1.5 tsp Cracked black pepper 
  • 4 oz. Grated Gruyere
  • 2T- 1/4c Rosemary, or any combo of herbs chopped 

Instructions: 

1. Preheat oven to 375.
2. Sift flour with salt.
3. Whisk eggs, and remove 2Tbsp to use as an egg wash.
4. Have a mixing bowl and mixer with paddle attachment ready.
5. Bring milk, water,  and butter to a boil – make sure they only fill the pot about 1/3-1/2 full.
6. Remove pot from heat and stir in flour and salt (I like a wooden spoon for this). Return to medium heat and cook until it’s a firm mass that pulls away from the pan, about 1-2 minutes. Dump into mixing bowl, and mix on medium speed for about a minute.
7. With mixer running, add eggs, little by little. Scrape down and continue to mix until smooth and well-combined. If it’s still quite hot, cover and cool a bit.
8. Mix in cheese and herbs.
*batter can be chilled for up to 24 hours at this point*
9. Line a sheetpan with parchment paper (a greased pan should be fine, too). Drop blobs onto pan, about 2Tbsp each, 2” apart. Use a pastry brush to tap egg wash onto tops of gougeres, and to gently press in any spiky bits of batter.
10. Bake for 20-30 minutes, rotating the pan after 15 minutes. Gougeres should be bronzed and firm to touch.

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FORSYTHIA

Potage Parmentier  (Potato Leek Soup)
Courtesy of Chef/Owner Christopher Kearse

 Serves 6-8

  • 3 large leeks
  • 4 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1/3 cup sliced onions
  • 1 lb (about 1 large) Yukon gold potato, peeled
  • 3 garlic cloves crushed and skin removed
  • 6 cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • Salt and freshly ground pepper
  • 2 sprigs thyme,2 sprigs parsley, 2 bay leaves

Instructions:

1. Cut away and discard the dark green leaves and roots from the leeks, leaving only the white and palest green sections. Then cut them lengthwise and rinse in water to get rid of the dirt. Chop the leeks into pieces about 1/4 inch wide
2.Melt the butter over medium heat in the saute pan, and add the leeks, onions, garlic, and shallots. Season generously with salt and pepper. Cook the vegetables over medium heat for about 3-5 minutes
3. Cut the potato lengthwise into quarters, then cut crosswise into strips about 1/4-inch thick
4. Make a sachet, wrap the thyme, parsley, bay leaves and some fresh-ground pepper in the cheesecloth and secure with twine
5. Add the potatoes and sachet/ herbs to cook for another 2 to 4 minutes
6. Add the chicken broth to the mixture. Stir, and taste to adjust seasonings as needed. Bring the pan to a simmer, then reduce the heat in order to simmer for 30 minutes. Cover with lid
7. After 30 minutes, remove the soup from the heat and let it stand and cool for 15 minutes. Remove the sachet
8.In batches, puree the soup until fine. Return the soup to the rinsed-out pan and bring to a simmer. Add heavy cream and simmer for 5 minutes

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LALO // THE BOURSE FOOD HALL 

Tortang Talong (Eggplant Omelette)
Courtesy of Co-Owner Neal Santos

  • 1 medium Chinese eggplant, grilled, cooled, and skin peeled.
  • 2 eggs
  • 1 tsp of fish sauce or salt
  • 1/4 cup of chopped red bell pepper
  • 1/4 cup of chopped sweet banana pepper
  • 2 scallions, thinly sliced
  • 1 tsp of garlic minced
  • 1 tsp of ginger minced
  • 1/2 cup of leftover sausage, or bacon
  • 1/4 cup of cilantro for garnish
  • 1/4 cup of pickles for serving
  • Banana ketchup or regular ketchup for serving

PREPARE AHEAD OF TIME:

Roast your eggplant on a grill or in your oven for 15 minutes underneath the broiler, or directly over the flame of your gas burner. The skin of the eggplant should crack until blackened and soft. Cool the eggplant in a ziplock bag and let the steam continue the cooking process. Once completely cooled, the skin of the eggplant should peel right off.

DAY OF

Whisk your eggs until creamy and consistent in a large enough bowl to fit your eggplant. Add fish sauce or salt. Dip your cool and peeled eggplant into the batter and mash the flesh of the eggplant with a fork. 

Heat a medium or large skillet with oil to 350 degrees. Saute your peppers, onions, garlic, ginger and sausage. Cook until softened and set aside. Clean your pan and reheat with oil to 350 degrees. Gently slide your eggplant from the bowl to the pan and fry your egg and eggplant. Add your filling back to the omelette and let the batter set. About 3 minutes. Carefully flip your tortang talong and cook for an additional 3 minutes. 

Serve with the stem on with rice, pickles, cilantro and some banana ketchup. 

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SOJOURN PHILLY (Rex 1516, Jet Wine Bar, Café Ynez)
Courtesy of Culinary Director, Lucio Palazzo

“My go-to dish is pasta with tomato and sardines or tuna (or both.) The key is to keep really high quality dried pasta on hand. I recommend Rustichella d’Abruzzo. You make a simple sauce by sautéing diced onions, sliced garlic in a LOT of olive oil (more than feels comfortable.) You then add a pinch of chile flake and let it toast for a minute until fragrant. Next, you add a can of crushed whole San Marzano tomatoes. Let it simmer for a few minutes and add a pinch of oregano. Finally, add your tinned fish. Simmer the sauce until it all kind of melts together, just twenty minutes or so. Boil your pasta, add a ladle or two of the water to the sauce pan, and drain the pasta. Add the pasta to the sauce, and mix vigorously with another splash of olive oil and a knob of butter. No cheese required, but freshly grated breadcrumbs are a fantastic textural contrast.”

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THE TWISTED TAIL

“Devil’s Tail”
Courtesy of George Reilly, Owner of The Twisted Tail and one of Philadelphia’s most trusted bourbon and cocktail experts

2 oz. Devil’s Cut Bourbon
1 oz. Pedro Ximenez Sherry
2 dashes Black Walnut Bitters
Absinthe spritz

Glassware: Rocks glass
Garnish: Lime wheel + bourbon soaked maraschino cherry 

Instructions: Spritz inside of rocks glass with absinthe. Combine all ingredients in a mixing glass, over ice. Stir and strain into rocks glass, over a fresh 2 inch ice cube. Garnish with a lime wheel and bourbon soaked maraschino cherry.

— Emily Marmion