Best place to stay near Wachovia Center, Philadelphia?
Q. I will be attending a concert at the Wachovia Center. What would be a nice hotel to stay close by? Also, I am planning to use taxi service, is it easy to obtain a taxi after a concert venue there? Thanks!
A. Holiday Inn is a block away. Don't stay at any airport hotels if you want to pay $25 per cab ride into town, and be far from the action. From the expensive Four Seasons, Ritz, and Rittenhouse, to the average like Embassy Suites, and Comfort Inn, there are many nice hotels in town. And only 15 minutes away in a cab. When an event is over, everyone wants a cab, so it can be difficult. IF you are staying in town, the best bet is to take the subway, which is right there. Take it to City Hall stop, and you will easily catch a cab there. It is safe, and you will be boarding with others.
What are the best things to do in Philadelphia?
Q. I am going to Philadelphia for a long weekend at the beginning of October for a football game, and I have never been there before. What are some of the best things to do and see? I am really into history and architecture. I would love to do some shopping as well. Any advice on some cool things to check out would be great, and where do you get the best Philly cheese steak?
A. HI,
Philadelphia is rich in history, culture, and the eclectic. There's so much to enjoy in the City of Brotherly Love and the Birthplace of American Independence, and here are ten things visitors should see in Philly.
1. Pack up the kids and spend the day at the Philadelphia Zoo.
2. Brush up on arts and culture at the nation's oldest museum.
3. Relive the luxury and elegance of colonial life Fairmont Park.
4. Grab a taste of everything downtown at the Reading Terminal Market.
Note:The nation's oldest market (12th and Arch Streets; 215.922.2317) opened in 1892 and is steeped in the smells and traditions of the City of Brotherly Love. (Mondays through Saturdays from 8AM until 6PM)
5. Continue east to the historic district and start with the Liberty Bell.
6. Don't end your stay without indulging in a Philadelphia Cheesesteak Sandwich!
Note : Every visitor must sample Philadelphia's native treat: a sandwich dripping with greasy fresh beef and cheese, complemented with onions and peppers. Some of Philly's best may be found at Jim's Steaks (400 South Street, at the corner of 4th; 215.928.1911). Each cheesesteak is cooked to order and a very stomach pleasing treat after a long day on the streets.
Philadelphia Things to Do (Historical)
1.
Liberty Bell
Independence Mall Historic Area, Philadelphia, Pennsylvania
2.
Philadelphia Museum of Art
Ben Franklin Parkway - Kelly Drive, Philadelphia, Pennsylvania
3.
Independence Hall
Independence Mall Historic Area, Philadelphia, Pennsylvania
4.
Philadelphia Zoo
Wynnefield, Philadelphia, Pennsylvania
5.
Cathedral Basilica of Saints Peter and Paul
Big Hotels, Philadelphia, Pennsylvania
6.
Tomb of the Unknown Soldier
Washington Square, Philadelphia, Pennsylvania
7.
Love Park
Govt. Administration, Philadelphia, Pennsylvania
8.
Lights of Liberty
Olde City, Philadelphia, Pennsylvania
9.
Rittenhouse Square
Rittenhouse, Philadelphia, Pennsylvania
10.
Betsy Ross House
Old City Lounge District, Philadelphia, Pennsylvania
You can hire a City Car in Philadelphia for an entertaining and memorable time.
Best of LUKC!!
Philadelphia is rich in history, culture, and the eclectic. There's so much to enjoy in the City of Brotherly Love and the Birthplace of American Independence, and here are ten things visitors should see in Philly.
1. Pack up the kids and spend the day at the Philadelphia Zoo.
2. Brush up on arts and culture at the nation's oldest museum.
3. Relive the luxury and elegance of colonial life Fairmont Park.
4. Grab a taste of everything downtown at the Reading Terminal Market.
Note:The nation's oldest market (12th and Arch Streets; 215.922.2317) opened in 1892 and is steeped in the smells and traditions of the City of Brotherly Love. (Mondays through Saturdays from 8AM until 6PM)
5. Continue east to the historic district and start with the Liberty Bell.
6. Don't end your stay without indulging in a Philadelphia Cheesesteak Sandwich!
Note : Every visitor must sample Philadelphia's native treat: a sandwich dripping with greasy fresh beef and cheese, complemented with onions and peppers. Some of Philly's best may be found at Jim's Steaks (400 South Street, at the corner of 4th; 215.928.1911). Each cheesesteak is cooked to order and a very stomach pleasing treat after a long day on the streets.
Philadelphia Things to Do (Historical)
1.
Liberty Bell
Independence Mall Historic Area, Philadelphia, Pennsylvania
2.
Philadelphia Museum of Art
Ben Franklin Parkway - Kelly Drive, Philadelphia, Pennsylvania
3.
Independence Hall
Independence Mall Historic Area, Philadelphia, Pennsylvania
4.
Philadelphia Zoo
Wynnefield, Philadelphia, Pennsylvania
5.
Cathedral Basilica of Saints Peter and Paul
Big Hotels, Philadelphia, Pennsylvania
6.
Tomb of the Unknown Soldier
Washington Square, Philadelphia, Pennsylvania
7.
Love Park
Govt. Administration, Philadelphia, Pennsylvania
8.
Lights of Liberty
Olde City, Philadelphia, Pennsylvania
9.
Rittenhouse Square
Rittenhouse, Philadelphia, Pennsylvania
10.
Betsy Ross House
Old City Lounge District, Philadelphia, Pennsylvania
You can hire a City Car in Philadelphia for an entertaining and memorable time.
Best of LUKC!!
What is the recipe for Macaroni Grill's mushroom ravioli?
Q.
A. Cyn's Wild Mushroom Ravioli
A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option!
by Cynna
For the Filling
1/4 cup sliced shiitake mushrooms
1/4 cup sliced oyster mushrooms
1/2 cup sliced cremini mushrooms (baby portabella)
1/2 cup sliced white button mushrooms
2 cloves garlic, sliced
1/4 cup butter
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 cup beef broth
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup of coursely chopped mixed mushrooms
For the Ravioli
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1. THE FILLING.
2. Melt butter in pan.
3. Add olive oil to melted butter.
4. Add mushrooms.
5. Let mushrooms sweat until they release their juices.
6. Add pepper, salt, and onion/garlic powder.
7. Add 1/8 cup beef broth and let mixture reduce.
8. Once reduced, remove from heat and let cool.
9. Add cheeses to blender/food processor.
10. Add cooled mushroom mixture to cheese.
11. Blend together until smooth.
12. Add more broth if mixture is too thick.
13. Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
14. Set aside.
15. THE DOUGH: Sift flour and salt together.
16. Place flour mixture on a board, making a well in the center of the flour.
17. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
18. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
19. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
20. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
21. FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
22. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
23. Using your fingers, gently press dough between each dab of filling to seal it.
24. Cut ravioli into squares with a pastry cutter, or very sharp knife.
25. DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
26. COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
27. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
28. Serve hot and enjoy with your favorite cream sauce.
Almost any combination of mushrooms will work in this easy dish from Jim Coleman of Philadelphia's Rittenhouse Hotel.
RECIPE INGREDIENTS
For Ravioli:
1 tablespoon olive oil
1 cup sliced shiitake mushroom caps
1 cup sliced chanterelle mushroom caps
2 tablespoons chopped leek
2 tablespoons chopped shallot
3/4 cup white wine
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
16 wonton wrappers
2 teaspoons cornstarch
6 cups water
For Sauce:
4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, chopped
1 cup tomato juice
2 tablespoons chopped fresh basil
1/2 cup (2 ounces) shaved fresh Parmesan cheese
Chive sprigs (optional)
RECIPE METHOD
TO PREPARE RAVIOLI: Heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated. Sprinkle with salt and pepper.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
Preheat broiler.
TO PREPARE SAUCE: Place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; saute 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.
Serving size: 4 ravioli, 1/2 cup sauce, and 2 tablespoons cheese.
A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option!
by Cynna
For the Filling
1/4 cup sliced shiitake mushrooms
1/4 cup sliced oyster mushrooms
1/2 cup sliced cremini mushrooms (baby portabella)
1/2 cup sliced white button mushrooms
2 cloves garlic, sliced
1/4 cup butter
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 cup beef broth
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup of coursely chopped mixed mushrooms
For the Ravioli
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1. THE FILLING.
2. Melt butter in pan.
3. Add olive oil to melted butter.
4. Add mushrooms.
5. Let mushrooms sweat until they release their juices.
6. Add pepper, salt, and onion/garlic powder.
7. Add 1/8 cup beef broth and let mixture reduce.
8. Once reduced, remove from heat and let cool.
9. Add cheeses to blender/food processor.
10. Add cooled mushroom mixture to cheese.
11. Blend together until smooth.
12. Add more broth if mixture is too thick.
13. Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
14. Set aside.
15. THE DOUGH: Sift flour and salt together.
16. Place flour mixture on a board, making a well in the center of the flour.
17. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
18. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
19. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
20. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
21. FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
22. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
23. Using your fingers, gently press dough between each dab of filling to seal it.
24. Cut ravioli into squares with a pastry cutter, or very sharp knife.
25. DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
26. COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
27. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
28. Serve hot and enjoy with your favorite cream sauce.
Almost any combination of mushrooms will work in this easy dish from Jim Coleman of Philadelphia's Rittenhouse Hotel.
RECIPE INGREDIENTS
For Ravioli:
1 tablespoon olive oil
1 cup sliced shiitake mushroom caps
1 cup sliced chanterelle mushroom caps
2 tablespoons chopped leek
2 tablespoons chopped shallot
3/4 cup white wine
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
16 wonton wrappers
2 teaspoons cornstarch
6 cups water
For Sauce:
4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, chopped
1 cup tomato juice
2 tablespoons chopped fresh basil
1/2 cup (2 ounces) shaved fresh Parmesan cheese
Chive sprigs (optional)
RECIPE METHOD
TO PREPARE RAVIOLI: Heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated. Sprinkle with salt and pepper.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
Preheat broiler.
TO PREPARE SAUCE: Place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; saute 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.
Serving size: 4 ravioli, 1/2 cup sauce, and 2 tablespoons cheese.
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