This Sunday, I helped to judge the 5th Annual Philly Chili Bowl along with Lily Fischer Pastry Chef/Founder of A Cupcake Wonderland, and Cake Life Bake Shop and Drew Lazor, Food & Drink writer. Our task, to judge 24 different chili’s and crown the winner. This was my first time judging a food competition so I was super excited. Tons of chili and beer, not bad at all! The event was hosted by BigBite Philly and sponsored by Pabst Blue Ribbon, Di Bruno Brothers and Herr’s.
Now on to the food. There are so many great restaurants and bars in New Orleans you really can’t go wrong. I love oysters so that’s the first thing I order and they’re on every menu! We had a list of places to visit, but only got to a few on our list and you can only eat so much in a day. We went to one of our favorites from last year, Deanie’s. Their fried seafood platter is amazing, but being that we were there for lunch, we opted for something a little smaller. You can find pics of the seafood platter here and some of the other food from last year.
Pizza has to be one of my favorite things to make. I don’t post as many pizzas as I make but I realized I haven’t done a pizza post in a while. Bacon is great on anything and the potato adds a nice flavor different than your typical pizza and caramelized onions lends a little sweetness. Roasting the garlic instead of using raw mellows out the flavor but still adds a garlicky kick. Enjoy!
Valentine’s Day Dessert: Brownie Parfait with Strawberry Champagne Sauce and Vanilla Bean Mascarpone Topping
This dessert has everything for your Valentine. Chocolate, Strawberries, and Champagne. If you don’t want to make homemade brownies you can substitute store bought. Chocolate or vanilla cake would even be great.
This is one of my favorite recipes. I probably make this once a week because it’s so easy and taste delicious. This recipe is perfect to make during the week for a quick dinner and impressive enough to make for something special. This would be great to make for upcoming Valentine’s Day if your pressed for time or not the best cook. It is no way you can mess this dish up, so give it a try!
I know I’m a little late with this one because it would have been perfect for Thanksgiving, but it will still make a great choice for any Holiday party. After making the cranberry syrup, you’ll be left with a compote that can be used for all sorts of things! If you are making cocktails you definitely need some appetizers, so the compote will be great for that. I toasted a few baguette slices and topped them with fresh ricotta and the cranberry compote. Feel free to drizzle with honey and add a little orange zest. I used ricotta because that’s what I had on hand at the moment but I imagine Brie or Délice de Bourgogne would be even better.