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2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
A Snowy Winter Weekend
(and the wonderful food to go with it!)
By Deirdre Cooper

 

By the time you read this, we will be in full recovery mode from the Blizzard of 2016. With the warnings of the big storm approaching starting a week out, there was plenty of time to plan and prepare. There is something very comforting about knowing you will simply have to stay in, watch movies and eat great food. My preparation took me to the supermarket as well as the wine store (actually, not exactly in that order). We also made sure there was a big wood supply near the back door in case there was a power failure which, thankfully, there wasn't, making it easy to cook up a storm.
 
A cold, snowy weekend calls for warm, comforting food. With everyone sleeping late, a big breakfast was clearly in order. Tuna Melts made an easy, special lunch. Aham's "Killer Chili" is perfect for dinner by the fire. Glad also, that I made banana bread which came in handy when our wonderful neighbors came in for coffee after clearing our driveway – a huge task. So here are some ideas for warm and inviting breakfast, lunch and dinner for any winter weekend.
 
Overnight Oats
This dish is simply oats soaked in milk and water and chilled overnight in the fridge to make delicious, healthy oatmeal in the morning. You can also complete the dish with a wide variety of toppings (fruit, nuts, or a drizzle of peanut or almond butter) to keep it interesting. It's the perfect pre-shoveling, energizing breakfast.
 


 
 

Ingredients (1 serving)
1/2 cup old fashioned rolled oats
1/2 cup almond milk
1/2 cup water
1 banana
1 tsp. vanilla extract
1/2 tbsp. peanut butter
 
In a mason jar or sealable container of your choice, mix in the oats, water, vanilla, and almond milk. In a separate bowl, mash up the banana and microwave for 30 seconds, mashing it again when you take it out so it's soft. Add the banana into the mixture and stir. Add peanut butter and stir thoroughly so it mixes in without lumps. Seal the container, shake well, and place in the fridge overnight. In the morning, simply shake it again, heat and enjoy. Add toppings of your choice for variety and an additional health benefit.
 
Variations:
Chocolate – add 1-1.5 tbsp. cocoa/cacao powder.
Cinnamon – add a dash of cinnamon.
 
 
Classic Banana Bread
 


 
 

1/2 cup (1 stick) butter, room temperature
1 tsp vanilla extract
1 cup sugar
1 1/2 cups all-purpose flour, sifted
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3 ripe bananas, mashed
 
Preheat oven to 350. Grease a 9 x 5 loaf pan. In a mixing bowl, combine butter and sugar and mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas and mix well. Pour the batter into the prepared pan and bake for 50 minutes.
 
You can sprinkle cinnamon sugar over the top before baking, if desired.
 
Tuna Melts
 


 
 
 
 

These open face sandwiches are a nice twist on your basic tuna salad sandwich.
 
For the tuna salad, open two 5 oz cans of tuna. For extra flavor, I prefer Tonno in Olive Oil which is light tuna packed in olive oil. Flake the tuna and add:
 
2 tbsp chopped celery
1 tbsp chopped red or sweet onion
2 tsp sweet pickle relish
2 tsp chopped flat leaf parsley
Approx 1/3 cup mayonnaise or to taste
Salt and pepper to taste
 
Combine all ingredients and spread on a slice of your favorite bread, lightly toasted and buttered. Top with sliced tomato and a slice of your favorite cheese - American, Swiss or Provolone. Slip under the broiler for a few minutes until cheese is melted and slightly browned.
 
Hurry Curry
 


 
 

If you like curry, this is a great, easy recipe. It calls for already cooked meat from a supermarket rotisserie chicken, but naturally you can also cook your own from thighs or breasts and adjust the curry seasoning to your taste.
 
2 tbsp vegetable oil
2 1/2 cups bite size cooked chicken chunks
1 1/2 cups chopped onion (about 2 medium)
1 chopped tart apple such as Granny Smith
1 1/2 cups peeled baby carrots, cut 1/2 inch thick
1/2 cup raisins
3 tbsp mild (or hot) curry powder
1/2 tsp salt
1 tsp minced garlic
1/4 cup flour
28 oz, reduced sodium chicken broth
 
For serving: Cooked rice (jasmine pairs well with this dish)
 
Optional garnishes: Chutney, chopped green onions, chopped cilantro, slivered almonds, shredded coconut, chopped banana
 
Heat oil over medium heat and add the onions and carrots, stirring to coat vegetables with oil. Cook, stirring frequently, until the onions are translucent and carrots are slightly tender, about 6 to 8 minutes.
 
Add the curry powder and garlic, stirring frequently for 2 minutes and sprinkle with the flour just until blended. Slowly stir in the broth, bring to a boil, stirring constantly. On medium heat simmer, stirring frequently until sauce thickens slightly.
 
Stir in the chicken, apples, raisins and salt. Cover and reduce heat to low. Simmer, until mixture is hot and bubbly and has thickened slightly.
 
Serve curry over rice with any or all of the garnishes. For more spice, if desired, season to taste with hot sauce.
 
Aham's Beef Chili
Aham is Manager of Operations at PCC and this recipe is also known as "Aham's Killer Chili." It's the perfect culinary endeavor for a snow day, and we promise it does not disappoint.
 


 
 

Ingredients:
3 lbs. cubed chuck roast
3 lbs. 80/20 ground chuck
2 large onions medium dice
3 green peppers medium dice
3 red peppers medium dice
3 yellow peppers medium dice
2 cups roasted garlic
2-12oz cans black beans
2-12oz cans red kidney beans
2-12oz cans pinto beans
16oz tomato paste
1 1/2 quart diced tomato (canned is fine)
2 28 oz cans crushed tomato
2-12oz bottles Yards Tavern Porter or your favorite porter
2-12 oz bottles Yards Tavern Ale or your favorite ale
1 1/2 cups ground cumin
1/2 cup granulated garlic
1/2 cup onion powder
1/4 cup dry mustard
2 bunches chopped cilantro
1 1/2 lbs. unsweetened dark chocolate
1 tablespoon dried habanero chili
Olive oil
Salt & pepper to taste
 
Preparation:
1. In a large stock pot add 1 TBSP oil and set stove top to medium high. When the oil starts to shimmer add the cubed chuck roast and brown. Season with salt and pepper. Do not over crowd the pot. If necessary brown the meat in batches.
 
2. Remove the browned chuck from the pot and set aside. Add another TBSP of oil to the pot, let pot come back up to temperature (the oil will shimmer) and brown the ground chuck.
 
3. Place a fine mesh strainer in a medium sized mixing bowl drain browned ground chuck.
 
4. Remove excess fat from the pot. Reduce stovetop to medium heat. Add 1TBSP oil. When the oil begins to shimmer add the onions, peppers and a dash of salt. Let the veggies cook until they start to become translucent. At this point add the cumin, dry mustard, habanero, roasted garlic and tomato paste.
 
5. Once thoroughly combined with veggie mixture, add the meat back to the stock pot along with the beer, crushed tomato and diced tomato. Let pot come up to a simmer and cook for 30-45 minutes.
 
6. Stir in the three beans, onion powder, garlic, cilantro and unsweetened dark chocolate. Let simmer for another 15-20 minutes. Re-season the chili if needed. Top as you please.
 
 
 

Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
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2010
 
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2005
 
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2004
 
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2003
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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