What’s Cooking on 1060: Peanut Butter, Ukrainian Easter Eggs, and Passover Brisket
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By Hadas Kuznits
PHILADELPHIA (CBS) — Tom Heck, pastry chef at Davio’s Steakhouse in center city Philadelphia, highlighted his peanut butter crunch dessert this month in honor of National Peanut Butter and Jelly Day, April 2nd.
First it’s the crunch, “and then I make a nice peanut butter mousse to go on top of that, and then I cover that with a strawberry jelly glaze,” Heck explains.
Hear Hadas Kuznits’ full interview with Tom Heck in this CBS Philly podcast…
Julia and Fred Izenberg, of Izenberg’s Deli (1600 Butler Pike, Conshohocken), are catering Passover, and the star of the meal is their juicy brisket. What’s the secret?
“You gotta cook it quick,” says Fred. “High temperature, covered, lots of juice inside. You don’t want to cover the brisket; you want it half-covered, garlic, fat side down, and just let it go.”
“If you do it in a slow cooker, that’s fine because that’s full of juice and it’s airtight. But when you do it in an oven, get it in and get it out.”
Fred even divulges the recipe to his secret sweet-and-sour meatballs in our online podcast (below).
“He won’t even tell me!” Julia says with a laugh.
“I don’t tell anybody!” Fred shrugs.
Hear Hadas Kuznits’ full interview with Fred and Julia Izenberg in this CBS Philly podcast…
Meanwhile, Chip Roman of Blackfish (119 Fayette St., Conshohocken), Mica (8609 Germantown Ave.), and Ela (627 South 3rd St.) restaurants celebrates Easter Sunday with special brunches, including a Sunday craft event at Blackfish.
“At Blackfish we’re going have Ukrainian eggs. I’m Ukrainian, so we’re going to get beeswax and little tools and people can make their own Ukrainian eggs while they eat the meal,” he says. “So, dye your own eggs.”
Hear Hadas Kuznits’ full interview with Chip Roman in this CBS Philly podcast…
For this week, that’s “What’s Cooking on 1060!”