BARBUZZO

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Barbuzzo: my favorite spot in Philly. Chef Marcie Turney and Sous Chef Daniel Miller put out consistently some of the most delicious non-pretentious foodie-foder in Philly. I have dined at Barbuzzo probably 8-10 times and have made an effort to try every item of the menu.
 
My by far favorite items are:
 
ASPARAGO
shaved asparagus, guanciale, secret white sauce, parmesan, fior di latte, and truffled farm egg
 
The shaved asparagus pizza is decadent, thin, crisp, and chewy crust, creamy-truffled gooeyness, crispy pork, and a perfect runny egg on top. A must have for lunch or dinner, perfect for sharing. 
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CHEESE BOARD
with baguette, crostini, marcona almonds, quince and caramelized shallot aigre doux, roasted garlic mustard, toasted hazelnut honey, pear maple butter
·Quadrello di Bufala, Water Buffalo, Italy
·Gorgonzola Dolce Artigianale, Cow, Italy
·Idiazabal, Sheep, Spain
·Scimudin, Goat, Italy
 
The cheese board at Barbuzzo is like every other cheeseboard anywhere. DELICIOUS. Great combo of cheeses, I really love the scimudin, a goat cheese from Italy that is creamy and pungent. Really nicely paired with a fig spread with a subtle sweetness. 
 
HOT ITALIAN BRISKET SANDWICH
braised brisket, arugula, horseradish-lemon creme fraiche, gorgonzola, onion jam, grilled focaccia
 
Probably my favorite thing at Barbuzzo is the Brisket sandwich. Served with rosemary fries (yum!) and a smoked garlic aioli. The sandwich itself has deliciously luscious fatty braised beef, bitter arugula, with a bite from a creamy horseradish sauce and gorgonzola, and sweetness from the onion jam. All on grilled foccacia. A decadent and delicious lunchtime fav of mine. 
These are just a few of my favorite things at Barbuzzo, their cocktails are also to die for, and they change the menu seasonally. So stop in at any point and see what’s cooking!
 
Make a reservation because this place fills up fast, even for lunch, and its hard to get a seat!
 
BARBUZZO
 
110 S 13th St  Philadelphia, PA 19107
(215) 546-9300
barbuzzo.com/barbuzzo
Check it out!
 
Cheers
 
Chef Sean Gallagher
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More Cheese Please

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More Cheese Please

I’m so lucky to have so many amazing friends and colleagues working in the industry in some incredible roles. Today I stopped in to visit Rebecca Foxman, one of my favorite Chefs and best friends . Rebecca is the Chef of Valley Shepherd Creamery’s Meltkraft in Reading Terminal Market in Philadelphia. Meltkraft sells retail cheese all straight from the farm as well as selling, quite possibly, the most delicious grilled cheeses ever. Alongside gorgeous, fresh cheeses, they also sell farm-made Gelato made from both sheep and cows milk, and have an extensive olive bar.

Rebecca sources local ingredients and creates some of the best sandwiches I’ve ever had in my life. Stuffed with mac and cheese, or say brisket, or roast lamb! The combinations are incredible. All I can say is you have to check it out for yourself. I tasted their fresh mozzarella, that was literally made 5 minutes before I arrived. It was so fresh and creamy and the perfect “salt” from the brine its kept in. They’re doing big things in a small space in the back of Reading Terminal, next time you’re in town check it out!

Valleyshepherd.com/meltkraft

READING TERMINAL MARKET
Valley Shepherd Creamery

51 N 12th street

PHILADELPHIA, PA 19107

Phone: (267) 639-3309

info@valleyshepherd.com

CHEERS!

Chef Sean Gallagher

Lemon Risotto Stuffed Swiss Chard

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Hello all! I had a delightful time doing a cooking demonstration at William-Sonoma this past Wednesday. It was a great turnout, and I really enjoyed speaking with the public. I prepared one of my favorite finger foods! Bite sized, lemon risotto stuffed swiss chard. This is a simple preparation, taking a standard risotto, stemming and blanching swiss chard leaves, rolling them up, pan sautéing them in butter, and deglazing with lemon.

Below is the recipe I have come to love! Enjoy!

Lemon Risotto Stuffed Swiss Chard  

2 cups Arborio rice

2 lemons, zested

2 cloves garlic, minced

1 sprigThyme, whole

1 shallot, minced

6-8 cups chicken stock

1 cup white wine

1 cup Currants

1/2 cup shaved pecorino

2 Tbsp freshly chopped parsley

1 stick butter

2 bunches swiss chard, cleaned

1 Tbsp olive oil

salt to taste

black pepper to taste

1) In a large pot with a lid, add 1/4 stick of butter and 1 T olive oil.

2) In a separate pot, heat your chicken stock.

3) Over medium heat, sweat your shallots and garlic, add your sprig of thyme to the pan.

4) Once your shallots are translucent, add your rice and toast it in the oil and butter.

5) Toast the rice over medium heat, stirring constantly, for 2 minutes.

6) Add your wine, and let it cook out for about 2 minutes.

7) Add one ladle of stock to the rice. Stir to combine.

8) Once the stock is absorbed into the rice, add another ladle.

9) Continue until the rice is cooked al dente – or still having a bite to it, remove thyme stem.

10) Remove from heat, add pecorino, currants, and 1/4 stick of butter. Stir to combine.

11) Taste the rice for seasoning, adjust as needed. Cool the risotto in an even layer in a baking dish, stir in chopped parsley as cooling.

12) Clean the swiss chard, using a knife remove the leaf from the stem.

13) Blanch stemmed swiss chard leaves in boiling water for 1 minute. Shock in ice water to stop cooking.

14) Cut leaves into 4×4 in squares.

15) Spoon two tablespoons of risotto into the leave, fold the sides in, and roll to close.

16) Keep rolling until you are out of filling. Should produce around 30 each.

17) When ready to serve, melt 1/2 a stick of butter in a large sauté pan. Place each stuffed swiss chard in the pan.

18) Lightly brown on both sides, squeeze the juice of a fresh lemon into the pan to create pan sauce.

19) Serve hot, and enjoy!

Cheers!

 

Sean Patrick Gallagher