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Wednesday, October 6, 2010 @ 9:36 PM
my happy place

How do you make an already fantastic weekend better? Head to Reading Terminal Market. Want to make it nearly perfect? Eat a roast pork sandwich from DiNic's. (I said nearly perfect because Bassett's was all out of pumpkin ice cream. Guess that means I'll just have to go back and try again...) I've posted on DiNic's roast pork sandwich before, but the first time I laid my greedy little eyes on that soft hoagie roll filled with hand-carved slices of thin roast pork, I was so hungry that I didn't take the time to take pictures worthy of such a culinary work of art.

Though I was starving after a long day at the PMA (you better believe I ran up the steps like Rocky), I made sure to digitally capture DiNic's in all it's drippy, provoloned glory (and yes, I just made provolone an adjective).


 
God smiled down on me, not only with this sandwich, but had I been a minute later to get in line, DiNic's would have run out of broccoli rabe, which is crucial to the flavor profile of this divinely-inspired sandwich. Ben Franklin said that beer is proof that God loves us, but that was probably just because DiNic's wasn't around yet.

I was also pretty thrilled to stroll by Metropolitan Bakery and find caneles. I have checked on every visit, but I always go too late in the day and they're sold out, so I never get to experience the petite French pastries. My friend Steve asked me to make these a while back and I learned without ever eating them, so I wanted to check the source and see if I was doing it correctly.

 
If you've never had a canele before, you're missing out. They're kind of intense to make--they require individual metal or copper pans (which can get pricey) and an hour of cook time, split between two different temperatures. Unless you have 20 pans, you'll be baking for a while. The pans get brushed with butter and filled with a loose batter nearly to the top. As they bake on a high temperature, the outside gets golden and rises out of the pan. After 15 minutes or so, the temperature is turned down and the outsides get nearly black with caramelization. Once they're done cooking, the outside shell is crisp, but the inside is golden and has a custard-like spongey texture. I'm not making it sound appealing, but you must trust me. They're delicious!

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1 Comments:

That sandwich looks delicious! I have never heard of broccoli on a sandwich but I want to try it!
You've got some great food on your blog =)

By Anonymous Jenny (Savour the Senses), at October 12, 2010 at 9:25 AM  

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Friday, June 4, 2010 @ 2:06 PM
Reading Terminal Market & Philly Cupcake

 If you want to know how to make me happy, surround me with food.

I'd never been to RTM and a friend was not only kind enough to invite me to go, but also encouraged me to take my time and take everything in. That's a sure sign of a good friend because anyone who's ever been to the farmers market with me knows that I can be pretty pokey when I'm faced with amazing food...

Anyway, I'll let the pictures speak for themselves.
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I'll be honest, I was tempted to just eat cheese for lunch, but was easily persuaded into a roast pork sandwich from DiNic's.

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I couldn't ask for a more perfect sandwich. Slow-roasted thin slices of pork cradled by melted provolone atop a cushion of soft, fresh-baked bread and covered in steamed broccoli rabe. So simple and yet so good. It was a big sandwich and though I was disappointed that I couldn't eat the whole thing in one sitting, I'm really glad I took the rest home and get to eat it as soon as I post this. (I also apologize for not taking better pictures--sometimes my stomach gets too impatient to take good photos when its hungry)

Though tempted by Bassett's ice cream (America's oldest ice cream company and yes, that link takes you directly to their deliciously extensive flavor list), I had a hankering for cupcakes, so we headed over to Philly Cupcake, which is conveniently located right around the corner.

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I went for the sweet potato cupcake, which has a moist, cinnamony pecan cake and is covered with a cinnamon caramel drizzle, pecans and cream cheese frosting. Probably more suited for fall, but it's one of my favorite flavor combinations and it tastes good in every season.
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My friend Ben opted for the chocolate coma, a decadent chocolate cupcake topped with a dallop of a whipped chocolate buttercream and then dipped in chocolate ganache. I took a bite and definitely needed a minute before I could think clearly. It was just that good.

Taking in the sights and smells of food from all over and eating cupcakes in the park? My idea of the perfect summer day in Philly.

Reading Terminal Market
51 North 12th Street
Philadelphia, PA 19107-2954
(215) 574-8019

Philly Cupcake
1132 Chestnut Street
Philadelphia, PA 19107
(215) 625-4888

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about
about me.

i'm kelly.
26 year old stressbaker.
about-to-graduate grad school.
new england transplant.
eating through philly & the burbs.
baking my way into the hearts of friends.
way more than cheesesteak

think Philly's only got cheesesteak? think again!