FYI PHILLY: May 8 - Burgers, Beer, Makeovers

FYI Philly airs on Saturday evening at 7:00PM and Sunday evenings at 11:35, following Action News at 11.

May 10, 2010 9:41:13 AM PDT
Philly's experiencing a hamburger renaissance -any way you like them, we've got 'em. How about a brew to go along with those burgers? Philly's got that too - by the mugful! Then, FYI eyes a weekend getaway idea for that special lady on her once-a-year holiday. And a deserving mom gets a mother's day makeover along with her prom-bound daughter ! Below are the list of businesses, linksm, recipes and events featured on FYI Philly May 8th, 2010.The Spa at the Hotel Hershey

Bobby's Burger Palace
3925 Walnut Street
Philadelphia, PA 19104

500° A Burger Joint
1504 Sansom Street
Philadelphia, PA 19102

Elevation Burger
50 E Wynnewood Rd.
(610) 645-7704

Bagels 'n Burgers 'n More
323 Old York Road
Jenkintown, PA 19046

PYT The Piazza at Schmidt's
1050 N. Hancock Street
Philadelphia, PA 19123

Yards Brewing Company
901 N. Delaware Avenue
Philadelphia, PA 19123

Atlantis, The Lost Bar
2442 Frankford Avenue (Hagert Street)
Philadelphia, PA 19125

Philadelphia Brewing Company
2439 Amber Street
Philadelphia, PA 19125
215.427 BREW (2739)

Philly Beer Week

Suzanne Woods

Sly Fox Brewery
312 North Lewis Road
Lewis Road Plaza
Royersford, PA 19468

The Wishing Well
767 S. 9th Street (Catherine)
Philadelphia, PA 19147

Salon L'Etoile & Spa
4360 Main Street in Manayunk
Philadelphia, PA 19127

Annie Sez
925 Montgomery Avenue
Narberth, PA 19072

Nancy Amoroso
Personal Stylist

Sur La Table Recipes
(Located at the King of Prussia Mall)

Grilled Asparagus Salad with Prosciutto and Poached Egg
(Serves 4)

1 tsp white vinegar
1 bunch asparagus, trimmed
extra virgin olive oil
Kosher salt and black pepper
4 eggs
fresh lemon juice
4 oz thinly sliced prosciutto
1 Tbsp chopped chives

Fill a wide, shallow sauce pan with water to a depth of about 1 ½ inches. Add the vinegar and heat over medium low heat to a simmer (165°F to 180°F).

Prepare the barbecue (medium heat) or grill pan (medium-high to high heat). Drizzle the asparagus with olive oil and season with salt and pepper. Grill the asparagus until marked and beginning to soften. Divide the asparagus among four plates and drizzle with additional olive oil and lemon juice.

While the asparagus are grilling, break one of the eggs into a small bowl or cup and tip the egg into the water. Using a slotted spoon, gently turn the egg to gather the egg white around the yolk. Repeat with each of the remaining eggs, spacing them evenly in the saucepan, and poach at a bare simmer until the whites are firm and yolks are still runny, 2 to 3 minutes. Using the slotted spoon, transfer the eggs to a plate lined with paper towels.

Top each plate of asparagus with some of the prosciutto, then a poached egg. Sprinkle with salt and pepper, garnish with chives and serve.

Note: Poached eggs can be kept overnight. After removing the eggs from the saucepan, place them in a bowl filled with cold water, and place the bowl in the refrigerator. To reheat the eggs, bring a saucepan with water to a simmer and using a slotted spoon, gently transfer the cooked egg from the cold water to the simmering water. Allow them to cook for about 20 to 30 seconds then transfer to paper towels.

Chocolate Pound Cake with Grilled Strawberries and Aged Balsamic

For the Cake:

9 oz all purpose flour
2 oz Dutch process cocoa powder
2 tsp baking powder
¼ tsp salt
6 oz unsalted butter (room temperature)
14 oz sugar
4 eggs (room temperature)
2 tsp vanilla
1 tsp grated lemon zest
1 tsp lemon juice
½ cup milk (room temperature)

5 x 9 x 3 inch (1.5 quart) loaf pan, buttered and dusted with flour

Preheat the oven to 350°F. Sift together flour, cocoa, baking powder, and salt. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until very light and fluffy. Add the eggs, one at a time and mix until well combined. Scrape down the sides of the mixer bowl as needed. Add the vanilla, lemon juice, and zest. Add about 1/3 of the flour mixture to the mixer and mix; add about half of the milk and mix. Add half of the remaining flour mixture and mix; add the remaining milk and mix. Add the last of the flour mixture and finish mixing by hand. Fill the cake pan to about 2/3 full. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for about 15 minutes, then remove from pan and finish cooling on the rack.

For the Strawberries:

1 box large strawberries
2 Tbsp butter, melted
1 Tbsp sugar

Prepare the barbecue (medium heat) or grill pan (medium-high to high heat). Drizzle the strawberries with melted butter and sprinkle with sugar. If using an open-wire grill, thread the strawberries onto a skewer or place in a fruit grilling basket. Grill the strawberries, turning occasionally, until marked and beginning to soften. Remove the grilled strawberries to a plate and keep warm.

To serve:

Sliced pound cake
Grilled strawberries
Aged balsamic vinegar
Fresh mint

Arrange slices of the cake on each serving plate. Top with some of the strawberries and drizzle with the balsamic vinegar. Garnish with fresh mint and serve.