Pizzeria Stella- Old City/Society Hill (Philadelphia, USA)
If you enjoy watching your food be made then ask for a seat facing the kitchen… you may learn a thing or two about making pizza from scratch.
We ordered three pizzas to share amongst a group of four. The Tartufo- a black truffle, egg and fontina pizza; the Spinach- oven-roasted tomatoes, pine nuts, mozzarella and baby spinach; and the Sausage- wood-roasted sausage, hot pesto, mozzarella and tomato sauce (see menu).
The Tartufo pizza was covered with cheese, egg and truffle oil. For those who love truffle oil this one is for you. It is a delicious creamy blend that when mixed with the chewy dough lead to a perfect pizza.
The Farm and Fisherman- Washington Square (Philadelphia, USA)
The oysters were so fresh I swear they may have been fished out of the ocean that same day.
This pork dish is the real thing- served over beans drizzled with barbecue sauce and sprinkled with bright purple pieces of kale. A culinary masterpiece.
The warm apple pie was so fresh, so warm and so perfect.
Vic Sushi Bar- Rittenhouse Square (Philadelphia, USA)
Modo Mio- Northern Liberties (Philadelphia, USA)
The tiramisu was also served with shaved chocolate. It tasted light, fluffy and the right amount of sweet.
Max Brenner- Center City (Philadelphia, USA)
I know what you are thinking right now: “how much can this girl possibly eat?” Well. I’m not called the Hungry Nomad for nothing. Next, came my two favorite parts of the meal: the peanut butter and banana chocolate crepe and dark chocolate fondue.
L’Artusi- West Village (New York City, USA)
Wine:
Food:
Service:
A Thanksgiving to Remember
Ingredients:
2 Large Yams
1 tablespoon rosemary (crushed)
1 tablespoon olive oil
1 teaspoon salt/pepper
Instructions:
1. Preheat oven to 350 degrees F.
2. Wash yam thoroughly
3. Chop into round pieces about 3 inches
4. Mix the olive oil, rosemary and salt and pepper
5. Toss the yam in the oil mix.
6. Place individual pieces of yam on a roasting pan.
7. Place in oven and cook for 15 minutes on one side and turn over for 15 minutes on to the other side.
Oven Roasted Brussels Sprouts:
Prep time- 5 minutes Cook time- 30 minutes
Ingredients:
1 lbs Brussels sprouts, trimmed (option to cut in half lengthwise)
2 tablespoons olive oil
3 garlic cloves
1/2 teaspoon salt
1/4 black pepper
1/2 garlic powder
Instructions:
1. Preheat the oven to 400 degrees F
2. Chop garlic
3. Mix all the olive oil, garlic and spices
4. Toss Brussels sprouts with all the ingredients
5. Place on a baking sheet and roast, stirring once or twice until the the Brussels sprouts turn a deep golden brown, crisp on the outside.
6. Transfer to a bowl and serve.
Finally, after cooking all day I am ready to eat. Happy Thanksgiving to all my wonderful readers and followers. Please feel free to share your favorite recipes and let me know if I have left anything out.
XO,
The Hungry Nomad
Crepes at Pates et Traditions- Williamsburg (Brooklyn, USA)
The restaurant is very small and cozy. If you don’t want to be getting up close and personal with your neighbors then this restaurant is not for you. Me? I don’t mind overhearing other people’s conversations once in a while. Especially in the morning when I’m barely awake enough to communicate with the Count. Our friendly server came over and shared all his favorites on the menu. Shortly thereafter, I was served with my badly needed latte. Creamy milk froth and strong coffee greeted my mouth. A few minutes later, I was a little bit more alert and started taking in the very cute decor surrounding me.
The walls are lined with postcards, paintings and kitchen utensils. The seats covered with colorful pillows.
There are two menus: sweet and savory (see menu). The savory was brought out first from which the Count ordered the croque chevre and I ordered the orientale crepe with the addition of chevre (because everything tastes better with goat cheese).