Fries Done Right

By Amanda Ruzann

Pommes Frites  - Chips - Pappas Fritas.  No matter what you call them, French fries have got to be one of the most beloved foods the world around; something about that crispy, salty, starchy goodness appeals to nearly everyone.

The problem with French fries is that our standards have been lowered.  Shiny with grease?   Weeks of time and a half inch of freezer burn from when this product actually was a potato?  Does it actually taste like it ever WAS a potato?  Fries shaped like smiley faces and squiggly dos???   Heap enough salt on it and chances are, people will order it. 

NO MORE.  Do not settle for subpar fries!  Fries should be freshly cut, crispy, hot, and taste like a real potato.   

We here at Di Bruno Comcast like fries...a whole lot!  So when we began serving our fries, we knew we had to do it the right way.  We cut our fries fresh, from real potatoes.  Our fries are first blanched quickly, at a cooler temperature to release the starch, and then fried a second time, in small batches.   This ensures that you get the crispiest fries possible.

And of course, because this is Di Bruno's, we couldn't let you eat our delicious fries with just plain old ketchup (although we'll give you that if you ask nicely!)  Our chefs have come up with an array of gourmet dipping sauces like Roasted Tomato Aioli, Olive Ketchup, Wasabi Mayo and even a sauce featuring our famous Abbruzze cheese spread. The fries are delicious plain - these just take it to an amazing new gourmet level. 

So come on and try our fries here at Comcast as soon as you can... but please be warned, you'll be completely spoiled for any other French fries.  

Click on the image below for a coupon for a FREE gourmet dipping sauce with your purchase of a large fry!

It’s Comcastic!

By Amanda Ruzann

Mother Nature’s been playing tricks with us this winter. We think we’re getting a taste of the springtime to come, and then boom – back to 35 degrees, chilly, and windy. Let’s face it – we have a little while before the balmy weather we all want. When you’re done your work day, the last thing you want to be bothered with is thinking about dinner. You want to get home, put on a comfy robe and slippers, and eat a delicious gourmet meal. And we can help - we’re nice like that.

Di Bruno’s at the Comcast Center offers dinner specials every night, prepared fresh by our expert chefs. We feature entrees like Chicken Parmigiano a la Melanzana, a breaded chicken cutlet topped with fried eggplant, gooey mozzarella and marinara sauce – sure to warm you up on those winter nights. Our marinated Beef Short Ribs with a rich jus flavored with red wine and rosemary especially hit the spot when blood sugar drops to alarmingly cranky-causing levels. Add in favorite Di Bruno sides like our Artichoke Rice Pilaf, Roasted Asparagus with Truffle Oil, and Chef’s decadent Mashed Potatoes, and you have a perfect hearty dinner. We also offer all of our Prepared Foods items to bring home for dinner. And we’re open until 7:30 pm every weeknight, so even if you’re feeling creative, you can swing right by after work to grab some delicious cheeses or that special Olive Oil to finish your dish.

Another fun fact which you may not know – Di Bruno’s Comcast is open on Saturdays! If you’re headed into the city to check out the new Cezanne exhibit or to show your guests the sights of the city, why not come into Suburban Station and visit us, just next door? We offer unique lunch specials prepared by our CIA trained chef along with our full range of paninis and salads. (Insider tip: Saturdays are also great days for samples around here!)

Click on the image below to print out a coupon, good for every weekday after 4 pm and all day Saturday!

River & Glenn Duck Prosciutto, Cured to Perfection

by Angelo Colavita

Among the vast array of cured hams in the charcuterie department... Among the salami, the sausages and soppressatti... Beyond the realm of confit, rillette and foie gras, lies the tender, savory, totally organic and locally-produced Cured Duck Breast (or “duck prosciutto”) from the Warminster-based artisans at River & Glen.

Drawing from organic farms in both Bucks and Chester Counties, River & Glen use 100% heirloom Moulard Duck breast, harvested to order and cured to perfection. Compared to other “pig prosciutto”, the cure is rather light: salted for three days, then hung to dry for four weeks until they are ready to go. Each breast is handcured and rubbed with indigenous herbs which are grown and dried on-premesis. The result is an unadulterated, forward flavor of foliage up front, followed by a fruitiness found frequently in big red wines like Montepulciano, Malbec and often Merlot. Hold it on your palate, letting first its natural oils sweep you off your feet. Its tender texture and frangrance to follow beg for a bite of warm baguette. Top it off with a lighter, sweet cheese like Mozzarella di Bufula or perhaps Arina, a semi-soft goatsmilk gouda to balance out the pepper, and a light drizzle of 15-year-old Campari Balsamico di Modena, a decadent ornament for a delicate, finishing touch.

Give the River & Glenn Duck Prosciutto a chance to awaken tastebuds you never knew were there. You’ll only find it here, at Di Bruno Bros. Charcuterie. I’ll be there with samples.

God Bless America and Its Cheese

by Jordan Rock

This is a perfect time to love America. Goodness knows she needs it right now. Even during a devastating economic downturn, we can find some joy in a few things: We are about to inaugurate our first African American president. The Super Bowl is right around the corner. And most importantly (to us, at least), there is an ongoing surge in the creation of ever more interesting American cheeses.

Waning are the days when American cheesemakers attempt to imitate traditional European styles in a half-hearted attempt to sell their product on name recognition alone. An American Parmigiano can never really be Parmigiano, so why call it that? Most of the best American cheeses are what all good American things should be: a blend of their multicultural influences in a result that is wholly unique. New names are being created to reflect the creativity of the cheesemaker and to honor the mystique of a brand new cheese: Pleasant Ridge Reserve, Mixed Emotions, Bloomsday, Humboldt Fog, Hooligan, Constant Bliss. Aren’t you curious?

To pique your curiosity a bit more, we’re offering a 20% discount on all artisanal American cheeses through the rest of January (and no, that doesn’t apply to the ubiquitous loaf of salty, bland cheese we all grew up on). Come to any of our locations for a taste of our favorites. We can almost guarantee you’ll discover something new, and at a considerably lower price, there’s never been a better time to expand your palate beyond the old stand-bys.

Jordan’s All-American Cheese Plate

Contant Bliss: Raw Cow, Jasper Hill Farm, Greensboro, VT
-Though its name could simply be a description of the experience of eating it, this cheese is actually named for a revolutionary war scout killed in Greensboro, VT. Production of this small, rich and velvety round begins immediately after the cows are milked.

Cabot Clothbound Cheddar: Cow, Cabot, VT
-A far cry from Cabot’s vacuum sealed blocks of cheddar found in most grocery stores, this is a small-production gem that results from a unique collaboration with the master cheesemakers at Jasper Hill Farm. Bright sharpness is complemented by light vegetal notes.

Truffle Tremor: Goat, Cypress Grove Creamery, Arcata,CA
-Celebrate the end of truffle season in style with the newest cheese from the makers of Humboldt Fog. The earthiness of black truffles is perfectly balanced with the tanginess of the soft-ripened goat’s milk.

Hooligan: Raw Cow, Cato Corner Farm, Colchester, CT
-Selected by Saveur Magazine, Slow Food USA, and this friendly DiBruno Bros. cheesemonger as one of the top American cheeses. The small rounds are washed weekly in brine and buttermilk to bring out a pleasant pungence and notes of roasted peanuts and asparagus.

The Stone Crab: Florida’s Horn of Plenty

By Steven Mayer

The Stone Crab, or Menippe mercenaria, is a crustacean native to the western North Atlantic Ocean. Typically found off of North America’s eastern shores, Florida is the not-so-secret locale where the best tasting stone crab specimens can be found. This crab is known for its prized pincers; speckled orange claws with black tips weighing in around a half pound or more. Due to overfishing, the stone crab came close to extinction in the 1960s, but they have since been given time to repopulate and are now better understood.

One of Nature’s triumphs, the stone crab is an ultimate sustainable seafood. When trapping, the fishermen must release egg-bearing females unharmed and can only take one claw from each crab, which breaks away easily and regenerates in 12 to 18 months. Using this crustacean defense mechanism to our advantage, we can enjoy a never-ending supply of stone crab; however, environmental conditions and pollution need to be considered as well if we want to continue enjoying these creatures. It takes about a year for stone crabs to fully mature, but if a claw measures at least 4” from pincer to joint it can be harvested. Fishermen often pay a price for taking their claws though; one pinch can exert 19,000 lb of pressure per square inch!

With most seafood, the nutritional benefits are great, and stone crab is no exception. They are a lean, protein-rich food, and a good source of minerals like magnesium and selenium. Also, aquatic toxins and methylmercury are not a factor with crabs and other shellfish, so they are safe to eat.

Stone crab season runs from October 15th to May 15th, which makes them an excellent holiday food and winter delicacy. Before purchasing, buyers should make sure the claws come from Florida, because there are other crabs sold as stone crabs which pale in comparison in regards to taste and texture. Stone crab meat has a sweet taste, a satisfying density, and ranges in color from ivory to tan. After boiling, stone crab claws can be eaten with melted butter or fresh lime juice to enhance their flavor. Stone crab is a true delicacy and a must-try for seafood lovers and skeptics alike.

Here at Di Bruno Bros. we make a creamy Dijon sauce that comes complimentary with our fresh stone crab, and we can also crack their shells for you or give tips on how to prepare them at home. These crabs are only in season for another four months and are not worth missing! Stop in our seafood department right off at 18th Street and try this Atlantic treasure for yourself.

Good Morning, Philadelphia!

by Amanda Ruzann

Philly's an amazing place in the early morning. When I step off of my bus at 17th and Chestnut and head north, the sky is still dark, but I can almost hear the low-pitched hum of a scene about to explode into a cacophony of urban hustle and bustle when the sun rises.

Here at the Comcast Center, we're nestled next to the largest transportation hub at the heart of the city, and we sit at the base of the tallest skyscraper, laden with corporate offices. Every morning, we see streams of people headed from the station, up the winding stairs to their daily work. And we know where they're stopping for their morning fuel!
You've always been able to find the highest quality illy coffee and the best pastries the city has to offer at our Coffee Bar. (Le Bec Fin croissants, anyone?) Now we're featuring some new breakfast options to start your day off the right way.

Breakfast sandwiches are a favorite around the city, found at every food cart and languishing under the heat lamps at convenience stores. But we're doing ours the Di Bruno's way - stuffed full of gourmet ingredients and new taste sensations. You might try the DB Classic, featuring fried eggs with ham, our homemade cheese spread, and spicy mustard on a rosemary foccacia. My personal favorite is the "Always Hungry in Philadelphia" - a French baguette loaded with fried eggs, Swiss cheese, crispy bacon, fresh spinach and tomato. We also offer sweet breakfast paninis and vegetarian options, and we'll grill them up for you to order!

If you're feeling nostalgic, or inspired by Goldilocks, our Home-style Oatmeal Bar is the choice for you. We'll dish you out some of our all-natural oatmeal, and it's up to you to decide what you'd like on it - craisins, walnuts, chocolate chips, coconut.... let your fancy take you!

Fun breakfast facts:

-Breakfast consumption may improve cognitive function (brain food, anyone?)

-Those who skip breakfast have slower reaction times and are more accident-prone.

-Breakfast reduces fatigue and sleepiness in the mid-morning hours; helps banish away the blues; increases alertness, and helps one function more efficiently.

Need I say more? Swing on by and pay us a visit to start your day off right, with a belly full of the highest-quality food for which Di Bruno's is famous.

See you at 7 am tomorrow!

Pasta as it Should Be

by Mike Ferraiolo

Growing up Italian in South Philly, you could rest assured that at least three times a week there would be pasta on the table. Of course, my mother was half Irish so we only ate it twice a week, but we won’t hold that against her because she made a mean batch of gravy...yes gravy, not sauce. Now that I’m married and making my own gravy…the best you’ll never have, pasta is once again playing an important role in my diet, as my slowly growing waist line can attest to. I love pasta and pasta loves me. So who in their right mind wouldn’t choose beautifully crafted hand made pasta over the mass produced dried stuff? We all know that in most cases that fresh is better, and it’s certainly no different when it comes to pasta, as you’ll soon find out.

What makes all this talk about fresh pasta so interesting is the fact that Di Bruno Bros. will be making its own fresh pasta right before your very eyes in the store’s Center Island. As part of a growing partnership with fellow Italian Market staple Talluto’s, we have obtained an antique pasta making machine that will be on display every Friday thru Sunday beginning on October 10th. We will provide customers with a healthy variety of traditional cuts as well as a range of flavors including whole wheat and spinach.

Fresh pasta isn’t just better tasting, it’s naturally high in fiber, low in sugar and gives off a slow, steady release of energy. Because it develops less gluten, the pasta is lighter, making it quicker to cook and easier to digest.

Most dried pasta is made with plastic dies. A die is the part of the pasta machine that shapes the pasta. Plastic dies use less heat and provide a longer shelf life making it ideal to store on shelves but compromising texture and flavor. Some artisan pasta makers use bronze dies because bronze is a soft metal, which means that the pasta can be placed through the die several times. While this offers a noticeable difference in texture, it doesn’t quite compare to the fresh pasta experience. In addition, “industrial speed drying” at high temperatures, robs the pasta of its natural nutritional attributes.

I implore anyone who hasn’t had the pleasure of cooking with fresh pasta to take advantage of this opportunity as you will truly be delighted with, not just the visual theatrics of the machine in action, but with the difference in texture and flavor.

For us food geeks, this is a unique opportunity to be in the presence of a machine that provides a link with culinary history. Food lovers who frequent our store will be happy to see that Di Bruno Bros. continues to commit itself to offering customers new and exciting experiences, as we expand on our reputation of being culinary pioneers.