Bolle Design cutting board | A good knife is a necessity. A great cutting board to put under it feels like an out-of-control luxury. Bolle boards, crafted in Kensington from reclaimed wood, are pretty enough to soften the blow of even the most miserable recipe failures. $175, Art in the Age, 116 N. Third St., 215-922-2600, artintheage.com.
For the entire month of November, The Continental in Old City is celebrating spirits.
No, not the kind that go bump in the night. Rather the kind that enliven your own when carefully mixed and poured for your pleasure. For the month-long celebration, The Continental has created eight cocktails that feature spirits by Art in the Age and Philadelphia Distilling.
Concoctions include the Salted Caramel Budino (Shine Salted Caramel, dark cacao, vanilla & chocolate cream, & sea salt), Bramble (Blue Coat Gin, orange liquer, fresh lemon juice, & muddled blackberry), Jim Morrison (Root with house-made chai tea cola), and more.
All Spirit Month cocktails are just $7 for the entirety of November.
You could also win entry into a free happy hour just for clicking and sharing a snapshot of your drink. The Continental shares pictures of its food and drinks all the time anyway. So ahead and add the hashtag #ContinentalOC when sharing on Instagram and get an invite to the free happy hour. Stay tuned for a date for the happy hour.
- See more at: http://philly.thedrinknation.com/articles/read/11870-Join-Continental-in-Old-City-in-Celebrating-Spirit-Month#sthash.PEEXWcVS.dpuf
So it’s your year to bring the stuffing. We’ve got your covered. This Sausage and SAGE Stovetop Stuffing is a home run!
4 oz Sweet Sausage
4 oz Hot Sausage
1 Medium Onion, diced
4 Cloves Garlic, minced
2 Stalks of Celery, diced
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Fresh Sage, Chopped
½ Tablespoon Fresh Rosemary, chopped
½ Tablespoon Fresh Thyme, chopped
4 Cups Bread of Choice, cubed and dried
¾ Cup Chicken Stock (or whatever you have on hand)
¼ Cup Sage
Remove the sausages from their casings. In a medium sized saucepan over medium high heat, add the sausage and brown for about 7-10 minutes. Remove from the pan and reserve.
If necessary, add enough butter so there is 2-3 Tablespoons of fat in the pan. Add the onions, garlic, and celery and cook until tender, scraping the brown bits as you go- about 10-15 minutes. Add the herbs and cook for another 1-2 minutes to release their flavor. Add the bread cubes, stock and Sage- season with salt and pepper and cook over medium heat, stirring frequently, until the liquids are absorbed. (Add more stock if the stuffing becomes too dry.)