FYI Philly

FYI Philly December 26th, 2015 - Welcoming the New Year - Program Information

Saturday, December 19, 2015

December 22nd, 2015 (WPVI) -- This weekend on FYI Philly, 2015 is coming to a close and we tap local designers to ring in the New Year in style! 'Tis the season for pies and we're digging in! We meet a local family whose dazzling light display has gone nationwide. Check out a new show for the New Year, and hit the city and suburbs with a massive list of things to do! It's a festive FYI for you Saturday at 7:30p with an encore presentation Sunday at midnight on 6abc.

Below are details on this week's features:

Philadelphia Fashion Alliance

https://www.facebook.com/philadelphiafashionalliance/

Designers Featured:

Jovan O'Connor

3502 Scotts Lane

Philadelphia, PA 19129

http://jovanoconnor.com/

https://www.facebook.com/Jovan-OConnor-Studio-101508456604529/?fref=ts

Terese Brown, Terese Sydonna

http://www.teresesydonna.com/

Victoria Wright

http://www.victoriawrightdesigns.com/

Annina King, Granat Pret

http://www.granatecouture.com/

Gabrielle Mandel, Supra Endura

http://supra-endura.myshopify.com/

Last Minute Holiday Dining ideas from Philadelphia Magazine

www.PhillyMag.com

Barbuzzo

110 S 13th St.

Philadelphia, PA 19107

(215) 546-9300

http://www.barbuzzo.com/

https://www.facebook.com/Barbuzzo-Restaurant-124581974240898/?fref=ts

https://www.instagram.com/barbuzzo/

Distrito

3945 Chestnut St.

Philadelphia, PA 19104

(215) 222-1657

http://philadelphia.distritorestaurant.com/

https://www.facebook.com/DistritoPHL

https://twitter.com/DistritoPHL

Gyu Kaku

1901 Callowhill St

Philadelphia, PA 19130

(267) 603-9482

http://www.gyu-kaku.com/#!philadelphia/c1v0t

https://www.facebook.com/GyuKakuPhiladelphiaPA

https://www.instagram.com/GyuKaku_Philly/

Pub & Kitchen

1946 Lombard St

Philadelphia, PA 19146

(215) 545-0350

http://thepubandkitchen.com/

https://www.facebook.com/pubandkitchen/

https://www.instagram.com/pubandkitchen/

Sweet & Savory Pies!

Penza's Pies at The Red Barn Caf

375 Route 206 (206 & S. Myrtle Street)

Hammonton, NJ 08037

609-567-3412

evelyn@penzaspies.com

http://www.penzaspies.com/

https://www.facebook.com/penzaspies

Magpie

1622 South St, Philadelphia, PA 19146

(267) 519-2904

http://www.iluvmagpie.com/

https://www.facebook.com/iLuvMagpie/

Nomadic Pies

132 W State St, Kennett Square, PA 19348

(610) 857-7600

http://www.nomadicpies.com/

https://www.facebook.com/nomadicpies

Stargazy

1838 E Passyunk Ave, Philadelphia, PA 19148

https://www.facebook.com/StargazyPhilly/

Rachael Ray Holiday Recipes

From her new book, Everyone is Italian on Sunday

http://www.rachaelraystore.com/everyone-is-italian-on-sunday-hardcover-book/detail.php?p=906516

Four-Cheese Stuffed Butternut Squash

This is a great meat-free entre-serve a halved squash per person. For buffets, place a serving spoon in front of a platter of stuffed squash and guests can scoop servings of the filling from the squash shells.

1 head garlic, roasted

2 butternut squash, halved lengthwise and seeded

Olive oil, for brushing

Salt and pepper

Freshly grated nutmeg

1 1/2 cups fresh ricotta cheese

3 tablespoons fresh thyme leaves

1 tablespoon grated orange or lemon zest

1 cup grated sharp white cheddar cheese

1 cup freshly grated pecorino cheese

1 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400F.

Roast the garlic. When cool enough to handle, squeeze the roasted garlic out of the skins into a bowl and mash the garlic cloves to a paste. At the same time as the garlic is roasting, brush the squash with EVOO and season with salt, pepper, and nutmeg. Roast the squash until just tender, 35 to 40 minutes. Leave the oven on.

When the squash is cool enough to handle, carefully scrape out the flesh into a bowl, leaving just enough flesh to keep the shells intact. Add the garlic paste, ricotta, thyme, lemon zest, and 3/4 cup each of the cheddar, pecorino, and Parm to the bowl with the squash flesh and mix well. Fill the squash shells and top with the remaining cheese. Bake until browned and bubbling, 15 to 20 minutes.

Serves 8 as a side dish or 4 as a main

Roasted Whole Cauliflower

This dish is an essential. It is beautiful, simple, and a perfect backdrop for any flavor combination. What follows is the basic recipe for roasting a whole head of cauliflower, plus four different coating ideas. But try out your own versions and inspirations with this impressive dish.

1 large head cauliflower, leaves trimmed and core cut away

1 cup chicken or vegetable stock

Salt and pepper

Coating of choice (recipes follow)

Position a rack in the center of the oven and preheat the oven to 375F.

Place the whole cauliflower in a shallow baking dish, add the stock and season with salt and pepper. Cover the dish with foil and roast for 1 hour.

Remove the cauliflower from the oven and increase the oven temperature to 450F. Remove the foil from the cauliflower and spread with the coating of choice. Return it to the oven to brown, 10 to 15 minutes.

Ricotta Cream and Thyme Coating

1 cup fresh cow or sheep's milk ricotta cheese, drained

2 to 3 tablespoons heavy cream

2 tablespoons EVOO

3 tablespoons chopped fresh thyme

Kosher or sea salt and coarsely ground pepper

1/2 cup grated Parmigiano-Reggiano cheese

In a small bowl, stir the ricotta with a little cream to make it more spreadable. Stir in the EVOO and thyme and season with salt and pepper. Stir in 1/4 cup of the Parm.

When the basic cauliflower recipe directs you to do so, spread on the coating. Sprinkle the cauliflower with the remaining 1/4 cup Parm and continue as directed.

The Great Christmas Light Fight

http://abc.go.com/shows/the-great-christmas-light-fight

The Drelick Christmas Lights

1800 Dutchmans Circle

Harleysville Pa 19438

https://www.facebook.com/TheDrelicksChristmasLights

Things To Do:

Six Flags Holiday in the Park

1 Six Flags Blvd, Jackson, NJ 08527

(732) 928-2000

https://www.sixflags.com/greatadventure

https://www.facebook.com/sixflagsgreatadventure/?fref=ts