CULINARY LITERACY CENTER
  • 16
    Oct.
    2018

    A Fall Treat from the Culinary Literacy Center!

    by Kate C.

    To celebrate the crisp weather, colorful leaves, and delicious food that this time of year brings, we wanted to share with you a fun recipe that screams fall! There's more to the season than pumpkin spice lattes, you know?

    Thanks to a recent event with cookbook author Rose Levy Beranbaum at the Culinary Literacy Center, we’re now obsessed with this apple galette (and amazing cream cheese crust), which can be found on page 215 in Rose’s cookbook Rose's Baking Basics.*

    Check it out:

    A galette is a free form tart that can be made with many fruits or berries. It is easy to make, but by arranging the apple slices in concentric circles, the finished tart looks extraordinarily beautiful. This apple version is crisp, buttery, tart, and elegant. For the crispest bottom crust, be sure to use a preheated baking stone.


     

    PREHEAT THE OVEN
    Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or cookie sheet on it. Set the oven at 400ºF/200ºC.

    MISE EN PLACE
    Twenty minutes to 1 hour, ahead, slice the apples. Set them in a medium bowl and toss them with the lemon juice and sugar until evenly coated. (This will

    soften the apple slices, making them easier to arrange.)

    Cut the butter into small pieces and refrigerate.

    Have ready a fine-mesh strainer set over a small bowl.

    MAKE THE GALETTE
    1. Follow the instructions on page 204 for rolling the crust. Roll the dough as thin as possible, under 1/8” – 1/16” is ideal – and at least large enough to cut a 16-inch diameter disc. If at any point the dough softens, slip it, still on the dough mat, onto a cookie sheet. Cover and refrigerate for about 30 minutes, until firmer.

    2. Brush any flour from the dough. Gently fold the dough in quarters and transfer it to the pizza pan or half sheet pan. Carefully unfold it, leaving the overhang draped on the counter.

    3. Empty the apple slices onto a cookie sheet so that you can separate the smaller from the larger ones. Arrange the apple slices, overlapping, in concentric circles within a 12 to 14 inch diameter (to the edge of the pizza pan, if using), starting toward the outer edge of the circle with the larger pieces, cored sides facing toward the center. If necessary, push a few slices of the fruit closer together and insert more slices evenly in between. Save the smaller pieces for the center. (A few seconds in the microwave will help to make the slices for the center more flexible.) Brush the apples with any liquid that remains in the bowl.

    4. Dot the apples with the pieces of butter.

    5. Fold the overhanging border of dough over the outer edge of the apples, allowing it to pleat softly at even intervals.

    6. For a crunchy border, spritz or brush the dough rim lightly with water and sprinkle with a little sugar. If necessary, brush away any sugar on the surface of the pan.

    BAKE THE GALETTE
    7. Set the galette, on the pan, on the baking stone. Bake for 20 minutes. For even baking, rotate it halfway around. Continue baking for 20 to 25 minutes, or until the apples feel tender when pierced with a wire cake tester. If the edges of the apples start to brown, tent loosely with aluminum foil. Toward the end of baking, with a metal spatula, carefully lift up the crust to make sure it is not overbrowning. If necessary, lower the heat to 375ºF/190ºC, or lift the pan from the stone and move it to a higher shelf.

    COOL THE GALETTE
    8. Set the galette on a wire rack and cool until warm before glazing.

    GLAZE THE GALETTE
    9. In a small saucepan over medium-low heat, heat the apricot preserves until boiling. Press them through the strainer. If necessary, stir in the brandy to thin slightly. Brush the glaze onto the apples.

    10. Serve warm or room temperature.

    STORE APPLE PORTION COVERED WITH LIGHTLY COATED PLASTIC WRAP: room temperature, 2 days; refrigerated, 4 days.


    *Beranbaum, Rose Levy, and Matthew Septimus. Rose's Baking Basics. Boston: Houghton Mifflin Harcourt, 2018

    culinary literacy Recipes

  • 9
    Oct.
    2018

    Pizza and Beer Day!

    by Liz A.

    Throughout history there are duos that are stronger together than they are separate:
    Peanut Butter and Jelly
         Hall and Oates
              Movies and Popcorn
                   Thelma and Louise
                        Mario and Luigi

    Today, we celebrate one of the greatest duos of all time...

    Dear reader, October 9 is International Pizza and Beer Day!

    If you’d like to celebrate with us, read more—we’ve got you covered like cheese on pizza!

    While our oven is heating up, let’s get started with a beer. And where better to have a beer than on the Parkway Central’s roof? That’s right—the Free Library Beer Garden is back on October 23, 24, and 25 from 5:00 p.m. to 9:00 p.m., and October 26 from 5:00 p.m. to 10:00 p.m. Enjoy a beer while taking in the best view the Benjamin Franklin Parkway has to offer.

     

    While you’re up on the roof, sipping a cold brew, you can gaze out on Brewerytown, the Philadelphia neighborhood just north of Parkway Central Library, named for numerous breweries that operated there in the late 19th and early 20th centuries. Curious to learn more? The Map Collection has numerous digitized records including industrial site surveys from the late 19th century. They indicate building materials, as well as the purpose of each building and the machinery used, number of employees, and what is manufactured on the site. Our Map Curator, Megan MacCall, found a brewery that was owned by a woman, Mrs. Elizabeth Vollmer, at the time of the survey in 1893. Cheers to 19th century female small business owners!

    Hungry? We are too. Let’s move on to the pizza! In the Culinary Literacy Center, it’s no secret that we love Leanne Brown’s Good and Cheap: Eat Well on $4 a Day. Available in print from the library or accessible for free in English and Spanish through the author’s website, Good and Cheap has a plethora of amazing recipes that live up to the titular adjectives. The pizza dough is no exception. If you have the time, we recommend the "Slow Method":


     

     

    Pizza Dough 2 Ways

    SERVINGS
    4 individual pizzas
     

    INGREDIENTS

    • 3 cups all-purpose or bread flour
    • 1 1/2 tsp salt
    • 1/2- 1 tsp instant yeast
    • 1 Tbsp olive oil
    • 1 1/4 cups water
       

    INSTRUCTIONS

    Fast Method

    1. Measure out the flour, salt and a teaspoon of yeast into a big bowl. Mix the oil into the flour with your hands, crumbling it until the texture is a bit sandy, then add the room-temperature water. Keep mixing with your hands until it comes together.
       
    2. Knead the dough on a lightly floured countertop for 5 to 7 minutes, until it becomes a smooth elastic ball. The dough will be smooth but quite wet.
       
    3. Add a small amount of oil to a bowl. Place your dough ball in the bowl and cover with plastic wrap. Let it rise for 1½ to 3 hours, depending on the warmth of your kitchen. It’s done rising when it has doubled in size. Then it’ll be ready to shape into your favorite pizza!
       

    Slow Method

    1. If you’re organized enough to make the slow dough, I recommend taking the extra time: it’s the best.
       
    2. Use the same process as at left, but add only ½ teaspoon of yeast to the flour mixture. Rather than room temperature, the water should be very cold.
       
    3. After you place the dough ball in a bowl and cover it, put it into the fridge overnight. Letting the yeast work overnight creates a better flavor; it also makes the dough more elastic and easier to work with.
       
    4. The next day, 2 to 3 hours before you want to bake your pizzas, remove the dough from the fridge to return to room temperature.
       

    As for next steps, we leave that to the experts—Philadelphia’s own Marc Vetri and his book Mastering Pizza or Tony Gemignani’s The Pizza Bible. And what are you putting on your pizza? Come to the Knife Skills Class on October 16 and learn how to julienne, brunoise, chiffonade, and battonet veggies into submission to top your pizza. Keep your eyes peeled to the Culinary Literacy Center’s Events page—we’ll be offering another Mozzarella Cheese making class soon! Until then, check out a book on cheesemaking.

    And when that pie is out of the oven and you’re noshing on pizza and sipping on beer—a combo made in heaven—we couldn’t think of anything better to read than Pizzapedia and Philadelphia Beer: A Heady History of Brewing in the Cradle of Liberty.

    Cheers! Cin Cin! Prost!

    Holidays culinary literacy Recipes

  • 21
    Nov.
    2017

    LEAP into HYPE!

    by Khyra L.

    Two Free Library of Philadelphia programs have teamed up to create new ways to advance literacy, guide learning, and inspire curiosity! Get HYPE Philly! and the Literacy Enrichment After-School Program (LEAP), offer fun, positive, and tasty ideas to all neighborhood and regional libraries through our HYPE LEAP lessons.

    As a fundamental part of Mayor Kenney’s Five Year Financial and Strategic Plan, LEAP is a free, drop-in program for youth in grades K-12 and currently employs a workforce of approximately 125 Teen Leadership Assistants (TLAs). TLAs work with After-School Leaders and other library staff to focus on homework help, literacy, mentoring, technology, and maintaining a safe and supportive space.

    Get HYPE Philly! is generally focused in North Philadelphia, where many of the TLAs at these libraries not only attend events, but support Get HYPE Philly! program faciliators as well as participating youth patrons. The HYPE LEAP lessons offer TLAs at all Free Library locations a unique leadership experience to spread the HYPE message—"Healthy You, Positive Energy!".

    Essentially, the HYPE LEAP lessons are youth-centered; young people create the lesson content, as well as lead activities for youth patrons. Teens who work with Get HYPE Philly! created the HYPE LEAP lesson plans to be an interactive, youth-led literacy program in line with the GHP! goal of "creating a lasting impact, helping to ensure Philadelphia’s young people play a key role in building healthier communities, and becoming a healthier generation."  Participating library staff, including TLAs, are eligible to receive two ServSafe food handling certifications in addition to a fun way to encourage other youth to be HYPE!

    At a recent training, LEAP staff learned more about the HYPE LEAP curriculum. Focusing on the "Think Big, Think HYPE!" theme, we encouraged participants to consider ways  to bring positive, relevant change to their respective libraries.

    Hieu Nguyen, a TLA at South Philadelphia Library and president of the HYPE Program at Central High School, was excited to find ideas that he can bring to both places. He hopes to increase his peers’ participation in the HYPE program with more ideas, and was grateful to learn about the HYPE LEAP lessons. "[HYPE LEAP] brings forth another way to connect with the community," adds Hieu. Passionate about helping others, Hieu says he plans to be a neurosurgeon. "I know there’s a lot of money in that, but that’s not why I want it," says Hieu. "I just love learning about the brain and how it works! I want to help others by understanding how the brain works, and ways to treat things like Alzheimer’s and dementia."

    Hieu and the rest of the LEAP staff enjoyed a day full of HYPE activities, including The Hoola Hoop Challenge and making a healthy snack: Caprese Salad Skewers.

    Try this recipe at home and let us know what you think by tagging us on social media: @FLPGetHYPE on Facebook, Twitter, and Instagram, or responding in the comments section below!


    Caprese Salad Skewers
    Recipe originally from stuckonsweet.com

    Ingredients

    • Cherry tomatoes·   
    • Mozzarella balls·   
    • Fresh Basil  
    • Olive Oil   
    • 1 cup balsamic vinegar
    • salt and pepper


    Instructions

    1. Assemble, tomatoes, basil (roll from one end to the other), and mozzarella balls on medium-sized toothpicks. Drizzle with olive oil and sprinkle with salt and pepper.
       
    2. To make balsamicreduction, add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it's done. As it cools, it will thicken a bit more then drizzle on top of caprese salad skewers.
    Free Library staff Teens culinary literacy LEAP Recipes Get HYPE Philly

  • 14
    Mar.
    2017

    Pi(e) Day

    by Samantha M.

    I admit it: I’ve developed a slight obsession with baking pies.

    It all started last spring, when I took a hands-on pie class at the Free Library’s Culinary Literacy Center with Holly Riccardi, a baker who runs Magpie, South Street’s "artisan pie boutique." Holly taught a fail-safe dough recipe for both sweet and savory pies, and she got into the nitty-gritty of pie baking that comes only with ample time spent as a professional (for example: Did you know that finished pies should sit overnight before you slice into them?).

    Since then, I’ve been working my way through Magpie's exclusively-pie cookbook, baking everything from lemon curd and sour cherry pies to the shop’s signature butterscotch bourbon pie—plus other delicacies like pie crust "fries" and cookie dough hand pies.

    As for now, why pie? Well, today, March 14, is Pi Day (3.14, get it?), and you should celebrate with a hefty slice of pie!

    Whether you're cozily snowed in or itching from cabin fever, you can get baking in your own kitchen! Trek to your local neighborhood library to check out one of the many pie-focused cookbooks from the Free Library’s catalog! Don’t forget—we’ve got cookbooks as ebooks, too, and you can download them without ever getting out from under your blanket.

    Need some more Pie ideas?

    Check out Joy the Baker’s Homemade Decadence! Joy stopped by the Culinary Literacy Center in 2014 to promote her book and demonstrate how to make pecan pie.
     

     



    Want to get schooled? Check out Pie School: Lessons in Fruit, Flour, and Butter for endless tricks and tips, including how to make a gluten-free crust.

     

     


     

    Or if you’re more interested in higher education, take your baking to the next level with Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World’s Premier Culinary College. That "premier culinary college" would be the Culinary Institute of America—where the pie pros are trained!


     

    See America by pie with Teeny’s Tour of Pie cookbook.

     

     

     


     

    Think pie-making should be simple and fun? Try the practical guide, Art of the Pie.
     

     

     

     

    Ready to commit to a calendar? Be inspired by A Year of Pies.

     

     

     

     


    These are only a few of books containing the hundreds, if not thousands, of pie recipes available to you for free from our collection. And as you celebrate Pi Day, know that you'll also be celebrating One Book, One Philadelphia since ratios, conversion, addition, and multiplication figure into the process of baking—numbers and patterns are just some themes in this year's featured selection, The Curious Incident of the Dog in the Night-Time.

    Do your eyes glaze over when arithmetic arises? You might best understand these concepts when you get to taste the sweet product (or sum, depending on if you’re adding) of your labor! So roll up your sleeves and dust off your rolling pin—having a snowy, delicious Pi Day is as easy as pie!

    ebooks Holidays How-To One Book One Philadelphia culinary literacy Recipes

  • 23
    Dec.
    2016

    Holiday Cookies

    by Liz A.

    Genevieve Tierney, pastry cook at Osteria, shares some of her favorite holiday cookie recipes from around the world. Genevieve is a graduate of The Restaurant School at Walnut Hill College.

    Holiday Cookies

    Baking Notes

    • Many cookie doughs are easier to shape and will bake taller when chilled.
    • Doughs can be made, chilled, and shaped for later baking (or made, chilled, shaped, and then re-chilled for baking) 1-2 days in the fridge, 1-2 weeks in a freezer (wrap well).
    • If baking in a convection (fan) oven, reduce the recipe temp. by 25-50°, depending on your oven—maybe also reduce the bake time.

    Konjakskransar (Swedish)

    Ingredients

    • 2 ½ cups flour
    • ½ cup sugar
    • 1 cup butter (room temperature)
    • 3 tbsp liqueur (Brandy, Amaretto, etc.)


    Directions

    1. Combine all ingredients and mix until dough is just smooth. Roll out sections of dough into logs, approximately 4-inches long.
    2. Twist together two ropes and press edges together, forming a wreath shape. (If dough is too crumbly, add more liqueur or warm slightly.)
    3. Bake at 350°, 13-15 minutes, until lightly brown.


    Gingersnaps (German)

    Ingredients

    • 1 cup butter (2 sticks)
    • 2 ¾ cups sugar
    • 3 eggs
    • 1 cup molasses
    • 2 tbsp white vinegar
    • 3 ½ cups flour
    • 2 tbsp baking soda
    • 1 tbsp ginger
    • 1 tsp cinnamon
    • 1 tsp ground cloves


    Directions

    1. Paddle butter and sugar on medium-high until fluffy.
    2. Add eggs, molasses, and vinegar.
    3. Sift together dry ingredients
    4. Add dry ingredients to butter mixture and mix on low until just combined.
    5. Chill dough until firm.
    6. Scoop dough, roll into balls, and press balls in sugar to coat.
    7. Bake at 375°, approximately 10 minutes, until light brown on top but still soft in center.


    Cranberry Oat (American)

    Ingredients

    • 1 cup butter
    • 1 1/3 cups packed brown sugar
    • 2 eggs
    • 1 tsp vanilla extract
    • 1 ½ cup flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1-2 tsp nutmeg
    • ¾ tsp salt
    • 3 cups oats
    • 1 ½ cup dried cranberries (or raisins, cherries, chopped apricots, etc.)
    • 1 cup chopped walnuts (optional)


    Directions

    1. Paddle butter, sugar, eggs, and vanilla until smooth.
    2. Combine flour, baking soda, salt, and spices.
    3. Add dry ingredients to butter mixture, mix to combine.
    4. Add oats, dried fruit, and nuts if using, stir to combine.
    5. Chill dough.
    6. Scoop dough, roll into balls or drop onto tray without shaping.
    7. Bake at 350°, approximately 10-12 minutes.


    Rugelach (Eastern European)

    Ingredients

    Dough

    • 2 cups flour
    • ½ tsp salt
    • 1 cup butter
    • 1 cup cream cheese

    Filling

    • ⅔ cup sugar
    • 1 ½ tbsp. cinnamon
    • ⅓ cup nuts, toasted and chopped small
    • ½-¾ cup jam (can also add chocolate, dried fruit, etc.)
    • 1 egg beaten


    Directions

    Dough:

    Mixer directions (for room temperature dairy):

    1. Beat butter and cream cheese until light and fluffy.
    2. Beat in salt.
    3. Add flour, beat until it disappears.
    4. Form dough into a disc, wrap, and chill.
    5. Chill dough 30 minutes in the freezer (up to 2 weeks) or 2+ hours in the fridge (up to 2 days).

    Food processor (for cold dairy):

    1. Pulse to combine flour and salt.
    2. Add cream cheese in large chunks, pulse to disperse into flour.
    3. Add butter in large chunks, run machine until dough starts to clump.
    4. Form dough into disc, wrap, and chill
    5. Chill dough 30 minutes in the freezer (up to 2 weeks) or 2+ hours in the fridge (up to 2 days).

    Shape:

    1. Mix together cinnamon and sugar (filing).
    2. Divide dough into quarters and roll first quarter out on a floured counter into a rectangle about 12 inches wide and 7-8 inches long, with the wider side to you.
    3. Thinly spread dough with jam, leaving a bare strip of ¼ inch along the wide side furthest from you.
    4. Sprinkle 2 tbsp cinnamon-sugar, then 4 tbsp nuts.
    5. Roll dough into a log, as tight as possible, and seal edge with beaten egg.
    6. Chill in freezer 10-15 minutes.
    7. Cut into desired shape.
    8. Brush with egg, sprinkle with cinnamon-sugar mixture.
    9. Bake at 350°, approximately 20-25 minutes, until golden brown on top.


    Happy Holiday Baking (and eating) from Free Library of Philadelphia’s Culinary Literacy Center (CLC)!

    culinary literacy Recipes

  • 5
    May.
    2016

    Recipe: Ramp Pesto

    by Michele T.

    Here's another seasonal treat from the blog of Leanne Brown, author of Good and Cheap: Eat Well on $4/Day. Wild ramps appear very briefly in early spring, making their way out of winter hibernation beneath the forest floor and stretching their delicate bright-green leaves out into the warm spring light. Enjoy this recipe now on toast, atop fresh pasta, on meat, on fish, or with your favorite vegetables! Be on the look out for these pungent beauties in your local farmers' market, or consult an expert forager or botanist to try your hand at harvesting ramps from the wild.

    Ramp Pesto
    yields approximately 1 cup

    Ingredients

    • 1 bunch of ramps
    • 1/4 cup almonds 
    • 1 oz romano cheese
    • 1/4 cup olive oil
    • salt and pepper


    Directions

    • Thoroughly clean the ramps. (They are grown deep in the dirt and usually have some serious grit.) Chop off the root ends and any particularly wilted or gnarly bits of leaf. 
    • Chop the ramps roughly and transfer them to a food processor.* 
    • Add the almonds and romano. Process for about a minute to break everything up.
    • Add the olive oil a bit at a time while processing. Once the pesto is as smooth and runny as you prefer, stop adding olive oil and taste it.
    • Add salt and pepper and taste again. Adjust anything else according to your taste, adding more romano or salt as needed. If it tastes a little flat, you can add a squeeze of lemon to brighten it up.
       

    *If you don't have a food processor, you can use a hand blender, do it by hand, or with a mortar and pestle.

    culinary literacy Recipes

  • 29
    Apr.
    2016

    Recipe: DIY Veggie Burgers

    by Michele T.

    The weather is truly taking a turn for warmer, sunnier days, making it the perfect time to enjoy a big juicy burger outside with friends. Veggie burgers come in all shapes and sizes and can be fun and easy to make. These recipes come from local nutrition expert and registered dietitian Lindsey Kane, MS, RDN, LDN. Lindsey visited the Culinary Literacy Center in February and shared with us a few healthy and delicious ways to create homemade veggie burgers with globally inspired flavors. Most of the ingredients may already be in your pantry or leftover from a previous meal. She suggests you use these recipes as a guide, but in the end trust your judgment and have the confidence to make substitutions. She believes cooking should be intuitive, simple and fun. 

    Pro Tip:  Wrap the pre-made burgers in freezer paper and freeze for later! For more information about Lindsey's philosophy and work, visit biteforchange.com.


    Bahn Mi Burger

    • 1 grated ginger
    • 1-2 garlic cloves, minced
    • 1 scallion, chopped
    • 1 cup shitake mushrooms
    • 1 cup roasted Sweet potatoes
    • ½  cup legumes mashed + ½ cup legumes reserved for texture
    • 1-2 tbsp Chinese 5-spice powder
    • 1 tbsp miso paste
    • 1-2 tbsp tahini
    • Sesame oil
    • ½ cup cooked whole grains
    • 1 bunch fresh cilantro
    • Plain Greek yogurt or primal kitchen mayo (or avocado)
    • Sriracha
    • 1 tsp thinly sliced jalapeño
    • 1 lime, sliced
    • Crunchy vegetables: radish, carrots, cucumber, or kimchi

    Stir-fry the garlic, ginger, scallions, and shitake mushrooms with 1 tbsp of Chinese 5-spice powder. Set aside and allow to cool. Next, mash together the sweet potatoes and ½ cup legumes. Stir in tahini, miso paste, 1 tsp toasted sesame oil, and 1-2 tbs chopped cilantro and mix to combine. Gently stir in reserved legumes, mushroom mixture, and cooked whole grains. Add oats, flour, or any dry ingredient in small doses, until the batter comes together and forms a dough-like texture. Taste and season with salt and pepper and additional 5-spice powder as needed. Mold into patties and refrigerate for 15-20 minutes.

    Oven: Bake at 375 F for 20-30 minutes, flipping half way through. 
    Stove Top: Heat a skillet over medium high heat with high quality oil and cook for 7-10 minutes, flipping half way through. 

    Mix the plain yogurt, mayo, or avocado with a few squirts of Sriracha. Smear onto burger and top with crunchy vegetables, a few sprigs of cilantro, jalepenos, and finish with a squeeze of fresh lime. Dig in!

     

    Mediterranean Burger

    • 1 head of garlic, roasted 
    • ¼ cup thinly sliced asparagus, blanched
    • 1 cup whole grains
    • About ½ cup dry binder: oats, whole grain flour
    • 1 15-oz can chickpeas, drained
    • 2 tbsp chopped sundried tomatoes
    • ¼ cup chopped artichokes hearts
    • 2 tbsp chopped pitted olives
    • 2 tbsp chopped scallions
    • 2 tbsp tahini, hummus, plain Greek yogurt, or 1 egg or flax egg
    • 1 tbsp fresh lemon zest and juice
    • ½ cup mixture of chopped herbs: basil, mint, parsley, cilantro, or dill
    • Salt and freshly ground pepper
    • Tzatziki, hummus, or pesto

    Mash or puree the roasted garlic, half of the cooked whole grains, chickpeas, and tahini; transfer the mixture to a bowl. Stir in the asparagus, artichokes, olives, sundried tomatoes, scallions, lemon juice, herbs, and remaining whole grains. Add oats or dry ingredients as needed to bind the dough. Taste, and season with salt and pepper as needed. Mold into patties and refrigerate for 15-20 minutes. 

    Oven: Bake at 375 F for 20-30 minutes, flipping half way through. 
    Stovetop: Heat a large cast-iron skillet with high quality fat and cook for 7-10 minutes, flipping half way through. 

    Top with hummus, pesto or tzatziki, crunchy vegetables, and a squeeze of lemon.  Enjoy.

     

    Fajita Burger

    • 1-2 garlic cloves, minced
    • 1 cup diced bell pepper
    • 1 bunch of scallions, chopped, reserve the greens
    • 1 tbsp chili powder
    • 1 tbsp cumin
    • 1 tsp paprika
    • ½ cup whole corn kernels, organic
    • 1 cup roasted sweet potatoes
    • ½ cup black beans or pinto beans mashed + ½ cup reserved for texture
    • 1 tbsp miso paste
    • ½ tbsp adobo sauce + chiles if you’re brave
    • 1-2 tbsp tahini
    • 1 bunch fresh cilantro
    • 1 avocado, mashed
    • Pico de gallo
    • 1 lime
    • Crunchy vegetables: radish, peppers, cucumber

    Stir fry the garlic, bell pepper, and scallions with chili powder, paprika, and cumin until caramelized but still crisp. Turn off heat and add the frozen corn; toss to combine and set aside to cool. Next, mash together the sweet potatoes and ½ cup beans. Stir in tahini, miso paste, adobo sauce, lime zest, lime juice, and 1-2 tbsp chopped cilantro; mix to combine. Gently stir in reserved beans and sautéed red bell pepper and corn mixture. Add oats, flour, or other dry ingredient in small doses, until the batter comes together and forms a dough-like texture. Taste and season with salt, pepper, and spices, as needed. Mold into patties and refrigerate for 15-20 minutes. 

    Oven: Bake at 375 F for 20-30 minutes, flipping half way through. 
    Stove Top: Heat a skillet over medium high heat with high quality oil and cook for 7-10 minutes, flipping half way through. 

    Mix the yogurt, mayo, and avocado with a few tsp of adobo sauce. Smear onto burger and top with crunchy vegetables, avocado slices, a few sprigs of cilantro, and pico de gallo, and finish with a squeeze of fresh lime... and contemplate the beauty of time and condiments as Autumn McClintock describes in her poem Unsurpassed.

    culinary literacy Recipes Cook This Now

  • 5
    Apr.
    2016

    Recipe: Korean-Style Spinach on Toast

    by Michele T.

    The following recipe is from Leanne Brown’s book Good and Cheap: Eat Well on $4/Day (also available as a free downloadable PDF from her website). The book began as a project for her master’s degree in food studies at New York University to explore what eating well on a SNAP (food stamp) budget could look like—and from there, it went viral. The book is a great resource for anyone who wants to cook delicious food that won’t break your budget.

    We use her book in many of our classes at the Culinary Literacy Center and hosted Leanne for a demonstration and book signing in October 2015. Check out Leanne making Things on Toast with students from the Vetri Community Partnership on Free Library of Philadelphia's Culinary Literacy Center Facebook page!


    Korean-Style Spinach on Toast

    Ingredients

    • 1 teaspoon olive oil
    • 4 cloves garlic, chopped
    • 1 bunch spinach, washed, thicker stems removed
    • 1 teaspoon soy sauce
    • 1/2 teaspoon toasted sesame oil
    • salt, to taste
    • 1 teaspoon sesame seeds
       

    Directions

    • Heat the olive oil in a pan over medium heat.
    • Add the garlic and cook for 2 minutes.
    • Add the spinach and soy sauce and cook for 2 minutes, until the spinach has wilted and shrunk.
    • Turn off the heat and add the sesame oil and salt. Mix and taste.
    • Remove the spinach from the pan and squeeze out any excess moisture.
    • Serve over hot slices of toast. Sprinkle sesame seeds on top. (In addition to melted butter, Leanne suggests topping your toast with a fried egg!)
    culinary literacy Recipes

  • 17
    Mar.
    2016

    Recipe: Make Your Own Fresh Pita Bread

    by Michele T.

    Recently at the Culinary Literacy Center, Bruce Schimmel, founder of the Philadelphia City Paper and community chef, taught a class on Israeli salads and their perfect pairing—pita bread! With just a few ingredients you can make this traditional Mediterranean flat bread at home and pair it with a warming dish of chickpea and cauliflower curry. Be sure to check out future classes with Chef Schimmel in 2016 at the Free Library’s Culinary Literacy Center.

    Pita Bread

    Serves 8

    Ingredients

    • 1 cup warm water (not hot or boiling)
    • 2 teaspoons active dry or instant yeast
    • 2½ - 3 cups of all-purpose flour
    • 2 teaspoons salt
    • 1-2 teaspoons olive oil
       

    Equipment

    • mixing bowl
    • rolling pin
    • cast-iron skillet (for stovetop baking) or
    • baking sheet or a baking stone (oven baking)
       

    Directions

    • Mix the water and yeast together and let sit for about 5 minutes, until the yeast is dissolved.
    • Add 2½ cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using).
    • Stir until a shaggy dough is formed.
    • Sprinkle a little of the extra flour onto your clean work surface and turn out the dough.
    • Knead the dough for about 5-7 minutes, until the dough is smooth and elastic.
    • Add more flour as needed to keep the dough from sticking to your hands or to the work surface, but try to be sparing.
    • Clean the mixing bowl and film it with a little olive oil.
    • Set the dough in the bowl, turning to coat it with the oil.
    • Cover the bowl with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, 1-2 hours.
    • Gently deflate the dough and turn it onto a lightly floured work surface.
    • Divide the dough into 8 equal pieces and gently flatten into each piece into a thick disc.
    • Sprinkle the pieces with a little more flour and cover with a towel or plastic wrap until you’re ready to bake them.
    • Using a floured rolling pin, roll one of the pieces into an 8-9 inch circle about ¼-inch thick, turning and flipping the dough frequently so the dough doesn’t stick to your work surface (sprinkle the surface with more flour as needed to help with sticking).
    • Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling out the next.)


    To bake the pitas in the oven:

    • While shaping the pitas, heat the oven to 450° and place a baking stone or baking sheet in the oven to heat. 
    • Place the rolled out pitas directly on the baking stone or sheet and bake for about 3 minutes.
    • The pita should start to puff up after a minute or two and is done when fully ballooned.
    • Cover the baked pitas with a clean dishtowel while cooking any remaining pitas


    To bake pitas on the stovetop:

    • Warm a cast-iron skillet over the medium-high heat until a few beads of water sizzle immediately on contact.
    • Drizzle a little oil in the pan to coat and wipe off any excess.
    • Lay a rolled-out pita on the skillet and cook for 30 seconds, until you see bubbles starting to form.
    • Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.
    • Flip again and cook another 1-2 minutes to toast the other side.
    • The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel.
    • Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

    Additional Notes:
    Storing the dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

    culinary literacy Recipes

  • 8
    Feb.
    2016

    Cook This Now: Oldways Jollof Rice

    by Michele T.

    This recipe is from the A Taste of African Heritage series, a free six-lesson nutrition and cooking program presented by Oldways that we host at the Culinary Literacy Center. The series brings the savory tradition of eating a delicious, plant-based diet that was high in flavor and naturally low in cholesterol, sugars, and excess sodium back to life to improve health and well-being. Many of today’s healthiest foods have their roots in African heritage—the following recipe is a traditional West African tomato-based rice dish. Starting in 2015, Philadelphia became a hub for the A Taste of African Heritage series, and is now offered three times a year at 10 sites. For more information, go to oldwayspt.org.

    Oldways Jollof Rice

    Serves 8

    Ingredients

    • 1 (15-ounce) can diced tomatoes, drained (save liquid)
    • 4 cups liquid (see steps below)
    • 2 cups uncooked brown rice
    • 2 tbsp extra-virgin olive oil
    • 1 large onion, chopped (about 2 cups)
    • 2-3 garlic cloves, minced
    • 1 large carrot, chopped (about 1 cup)
    • ¼ head of green cabbage, chopped (about 2 cups)
    • 2 tbsp tomato paste
    • 1 tsp turmeric
    • 1 tsp thyme
    • ½ tsp red pepper flakes
       

    Directions

    1. Drain liquid from the diced tomatoes into a measuring cup and add enough water to equal 4 cups of liquid total.

    2. Put liquid in a medium-size pot with the brown rice.

    3. Bring to a boil, then cover and simmer until rice is tender to your taste, about 30-35 minutes.

    4. While rice cooks, heat the oil in a large pan.

    5. Cook the onion and garlic until the onion is soft and translucent, about 5 minutes.

    6. Add chopped carrots and cabbage, tomato paste, tomatoes, and spices.

    7. Simmer with the lid on for a few minutes on low heat, until the vegetables are done to your taste.

    8. Adjust spices to taste.

    9. When rice is done, mix it with the vegetables, or simply serve the rice with the other ingredients on top.

    10. Garnish with a little parsley, if you’d like.

    African American culinary literacy Recipes