Sunday, May 31, 2009
I baked off a batch today using my new "pro 54 cavity mold". I wanted to drop them off with Joe to use as samples. Joe was not at market today. He was busy moving his coffee shop out of it's Walnut St location. Very fortuitously I ran into David O'Neil the legendary market consultant who was the force behind the resuscitation of Reading Terminal Market back in the 80's. You can see Dave in the pic eating a Canele.
When I told Dave about the canele it's history etc. Dave suggested using a nun as a sales person. Look for a woman dressed as a nun outside WholeFoods Market June 18.
Posted by Gaetano at 3:24 PM
Friday, May 29, 2009
At first I was pissed when I discovered I accidentally bought a $5/# tomato at SuperFresh.
Turns out it was very tasty and maybe worth the $.
2 related points: 1-SuperFresh is a minefield of things with tricky pricing and faux $ales be vigilant! 2- Vendors at Sunday's Headhouse have an amazing variety of heirloom tomato plants for sale, so many sound delicious and rare.
This morning I was at Philly Kitchen Share to discuss using their space to produce Market Day Canele.
I met with Eli who explained the arrangements and told me about the kitchen. Eli was enthusiastic about helping me get started. I am looking forward to going to work in his kitchen.
Posted by Gaetano at 12:48 AM
Wednesday, May 27, 2009
There is always lots of hype about the best roast pork sandwich. I often hear about the famous spots: Johns, Dinic, Nicks, Shank and Evelyn's, Tony Luke etc. A few weeks ago we were too late for a couple of spots that we thought would be open, and stymied, we remembered that Johnny Bears sometimes does late night pork sandwiches. We gave a call, got the OK and headed down. (1512 Shunk)
The sandwiches were excellent. The pork had just come out of the oven. It was sliced super thin and just cooked. The gravy was lean and tasty and the rolls were the small Cacia's, flaky and light. It was a dead serious pork sandwich made with the deftest touch. He served the sandwiches with these peppers that were fried until they were dry and semi-crispy. Johnny Bear told me that it was customary to roll and crush these peppers between your hands over a bowl of pasta and then scrape up any bits clinging to your hands with bread. I have a foggy memory of my dad, Gaetano Sr., doing this when I was a kid!
Johnny Bear generously gave me a bag of these peppers to take with me. They add a delightful spark to so many dishes. We've had them on burgers, on Sarcone's hoagie, on cheesesteaks and on several pasta dishes. My son saw them and said that these are sometimes referred to as cockroaches. That does sound familiar as well.
Posted by Gaetano at 6:50 PM
Sunday, May 24, 2009
I can report some progress in getting the canele to market department. I expect to soon be in Headhouse on Sundays sharing Joe the coffee guy's space. Joe was kind enough to give up a little space so I could test the waters at Headhouse.I'm waiting on a final OK from the Mkt Mgr.
Another market is planned outside WholeFoods South St on Thursdays starting June 18th. I plan on offering canele there as well. I'm thinking 2/$5 and $25/dz. Below is a pic of the packaging I'm working on. Any suggestions welcome.
Thursday, May 21, 2009
Wednesday, May 20, 2009
Sunday, May 17, 2009
My friend and fellow maple enthusiast has his garden in central coast NJ, it contains an astonishing collection. At his Annual Maple Viewing there is also a plant auction benefitting both the American Conifer Society and the Maple Society. On top of the amazing garden and opportunity to acquire rare plants at good prices there is the delicious cooking and gracious hospitality.
A.s. 'Aureum' is the green plant on the table. A.s. 'Autumn Moon' is the orange plant, The red tree is A.p. 'Skeeters Broom'.
Posted by Gaetano at 11:40 AM
Friday, May 15, 2009
Thursday, May 14, 2009
Wednesday, May 13, 2009
Saturday, May 9, 2009
I stopped by HeadHouse today to see what is up at Saturday Market there. Livengood's famous potatoes were available and I did need taters for Mom's day salad. I met John of John and Kira's chocolate. I also chatted up the market Mgr. Nicky about helping me find customers for my canele.
Organic$ Mechanic$ has been my potting soil of choice but OMFG WholeFood$ raised the price from $7.99 to $10.99. 35% increase, really WTF?
The Italian Mkt was bustling and, ahead of schedule, it's summer aroma is nearly fully ripened.
UPDATE 5/14: WholeFoods dropped the soil price back to $7.99/bag.
Posted by Gaetano at 10:42 PM
Friday, May 8, 2009
This sauce is on the shelf at South St. SuperFresh. The jar was $2.50. While I'm not determined to buy only organic products, why not when the price is comparable and the quality is there. This sauce was fine and I bumped it up to quite good with herbs, fat and garlic.
Posted by Gaetano at 1:06 PM
Wednesday, May 6, 2009
I am considering taking my canele on the road. My idea is to test the waters at HeadHouse Farmers Market. I was thinking that canele and Poetry to Burn organic beeswax candles may make a synergistic combination. Any suggestions?
Posted by Gaetano at 7:12 PM
Tuesday, May 5, 2009
Sunday, May 3, 2009
On Sunday morning I was returning from last minute party shopping at Reading Terminal Market. I paused at Kannella's window to read these scribblings taped in their window. Haven't they got a pompous, unhinged quality?
Later at the party I mentioned to an acquaintance that I came across this odd manifesto. He said that he had been to Kanella recently and that a bit of a tyrannical vibe animated the kitchen.
For the most part, I agree with these statements. But excellent hospitality needs no explanation.
Posted by Gaetano at 12:00 PM
While I was prepping for the party there was a green day going on outside on South St. The folks at Supper were frying off sample banana beignets, mmmm thanks.
Not as many hairy armpits as you might imagine. There was music, other free stuff and plenty of BO on a steamy Saturday on South St.
Meanwhile back in the kitchen I grilled off a bison hanger steak and served it with some Talluto raviolis and that pepper spiked pecorino, mmm. Also made the ricotta cake using canned apricots from WholeFoods(read the small print)Market. The pattern on top is ganache made with Callebaut chocolate. It baked up nicely.
Posted by Gaetano at 9:07 AM