A big part of my creative process when it comes to formulating new recipes is seeing what flavors and ingredients actual professional chefs pair together and mimicking those in my recipes. So, naturally, I love to go out to restaurants and try the most unusual or adventurous dishes on the menu. I was inspired by some great dishes from local restaurants so I’ve recreated them here Food Boy-style so you can DIY at home! These recipes are not by any means meant to replace the experience of enjoying these fantastic restaurants, but they instead offer a more budget-friendly alternative to the budding home chef or the graduate who’s no longer in Philadelphia. More so than any other city, Philly is defined by its eclectic and vibrant food scene (what other city is known for something as outrageous and exceedingly unique as the cheesesteak?), so these recipes will allow you to bring a little piece of Philly with you wherever you end up this summer or in your post-Penn life.
Tangy Roasted Brussels Sprouts
~Inspired by the Roasted Brussels Sprouts from Zavino~
Zavino’s sprouts are delightfully crunchy and have fantastic depth of flavor from the charred outer leaves. Roasting vegetables is a great way to bring out their natural flavors and allow them to blend with any added ingredients. It’s also one of the healthiest ways to prepare vegetables. While Zavino roasts their Brussels sprouts at 900°, I’m assuming most people don’t have a wood–burning pizza oven to do this (but idk Domus might), so I scale back the heat a bit without sacrificing flavor.
Ingredients (serves two):
1⁄2 pound of fresh Brussels sprouts
1⁄2 of a red onion, diced
2 tablespoons of extra virgin olive oil
1 1⁄2 tablespoons of red wine vinegar
Salt and pepper
Procedure (15–20 minutes):
1. Preheat the oven to 450°.
2. Cut the Brussels sprouts in half or quarters for larger ones, discarding any outer leaves that fall off, and dice the onion.
3. Toss together with the oil, vinegar and a generous amount of salt and pepper.
4. Spread the sprouts in a single layer on a baking sheet (lined with aluminum foil for easy cleanup) and roast for 10–12 minutes.
Tips and Tricks:
Unlike most of my other recipes, this one actually requires an oven; a toaster oven isn’t able to uniformly maintain such a high temperature. Also, sherry wine vinegar would be great instead of the red wine variety, but I couldn’t find any near Penn for the life of me, so go ahead and experiment to see what you like best. In terms of serving, I recommend serving this dish as a light and piquant side with a hearty and/or creamy pasta dish to make a meal as well–rounded as our college apps. The high roasting temp is a great way to warm up your abode during the winter months as well!
Warm Goat Cheese Salad
~Inspired by the Goat Cheese Salad from Serafina~
Serafina’s goat cheese salad hits all the right notes: tangy goat cheese and sweet honey pair together quite harmoniously in this spinach salad. For my recreation, I start with the same base with spinach salad with honey vinaigrette and instead fry breaded goat cheese medallions to add a nice crunch. This twist allows a bit of uniqueness while also retaining the sheer elegance of the original. Serve this salad as a first course at any dinner party, and you’re guaranteed to seem way classier than you really are!
Ingredients (serves two):
1⁄2 bag of fresh spinach
1 5–oz log of goat cheese 1⁄2 cup of Triscuit crumbs 1 egg
2 tablespoons of olive oil 1 tablespoon of red wine vinegar
1 tablespoon of honey
Salt and pepper
Procedure (25–30 minutes):
1. Slice the goat cheese log into 3⁄4-inch thick rounds. You should be able to get 6 rounds out of a 5–oz log.
2. Beat the eggs in a bowl with a tablespoon of water to thin it out. Smash the Triscuits (~8 crackers will yield enough crumbs) and spread evenly on a plate.
3. Dip the goat cheese rounds in the egg, shake off any excess, and coat with the Triscuit crumbs. Chill the rounds for 15 minutes in the refrigerator.
4. Heat 1 tablespoon of olive oil over medium–high heat. Sear both sides of the goat cheese rounds in the hot pan for 30 seconds per side. Remove from the pan and gently blot with a paper towel to remove excess oil. Whisk the red wine vinegar, honey and remaining olive oil with some salt and pepper, and dress the spinach with this mixture.
5. Serve the salad with 3 goat cheese rounds per serving and any garnish (chopped walnuts, diced tomatoes) you like.
Tips and Tricks:
It’s true—I have a weird vendetta against normal breadcrumbs. I just think they’re flavorless and not useful. So I’ve swapped them out here for some Triscuit crumbs instead, which adds great flavor and a more satisfying crunchy coating. I used the original flavor, but try any of the varieties you like.
Pineapple and Shrimp Fried Rice
~Inspired by the Thai Pineapple Rice from Banana Leaf~
For something as commonly adored as fried rice, it’s also a dish that most people (until recently, myself included) would rather just order from a take-out place instead of trying it at home. However, it’s no secret that take-out food is more expensive and less healthy for you than home cooking. So, I took a cue from Banana Leaf ’s fantastic pineapple fried rice and came up with a simple recipe that’s as easy as putting stuff in a pan (if that still sounds difficult, you’re a lost cause). Save money and cut cals with this easy alternative!
Ingredients (serves two):
1⁄2–lb of shrimp
2 cups of cooked rice
1 cup of diced pineapple
1 egg
1⁄2 of a red onion, diced
4 cloves of garlic, diced
1 bunch of scallions, chopped 3 tablespoons of olive oil
2 tablespoons of soy sauce
1⁄2 cup of chopped roasted cashews
Procedure (20–25 minutes):
1. Heat a pan with 1 tablespoon of olive oil over medium heat and scramble the egg. Remove from the pan and set aside.
2. Add another tablespoon of olive oil to the pan and cook the shrimp until pink and firm, about 5–7 minutes. Remove from the pan and set aside.
3. Add the onion and pine- apple to the pan with the rest of the olive oil. Cook until the onions are soft and the pineapple begins to caramelize, about 4–6 minutes.
4. Add the garlic and the scallions and cook for another 3–5 minutes.
5. Add the egg and shrimp back to the pan and toss ev- erything together with the soy sauce.
6. Mix in the rice and cashews and serve in a hollowed out pineapple if possible.
Tips and Tricks:
To kick the spiciness level up a notch, add some crushed red pepper flakes at Step 4. When I make this dish, I use cooked and frozen rice and thaw it for a few minutes before adding it to the pan. Also, feel free to add bell peppers, spinach or really any vegetable you like.
