my happy place

by kellybakes in

How do you make an already fantastic weekend better? Head to Reading Terminal Market. Want to make it nearly perfect? Eat a roast pork sandwich from DiNic's. (I said nearly perfect because Bassett's was all out of pumpkin ice cream. Guess that means I'll just have to go back and try again...) I've posted on DiNic's roast pork sandwich before, but the first time I laid my greedy little eyes on that soft hoagie roll filled with hand-carved slices of thin roast pork, I was so hungry that I didn't take the time to take pictures worthy of such a culinary work of art.
Though I was starving after a long day at the PMA (you better believe I ran up the steps like Rocky), I made sure to digitally capture DiNic's in all it's drippy, provoloned glory (and yes, I just made provolone an adjective).

God smiled down on me, not only with this sandwich, but had I been a minute later to get in line, DiNic's would have run out of broccoli rabe, which is crucial to the flavor profile of this divinely-inspired sandwich. Ben Franklin said that beer is proof that God loves us, but that was probably just because DiNic's wasn't around yet.
I was also pretty thrilled to stroll by Metropolitan Bakery and find caneles. I have checked on every visit, but I always go too late in the day and they're sold out, so I never get to experience the petite French pastries. My friend Steve asked me to make these a while back and I learned without ever eating them, so I wanted to check the source and see if I was doing it correctly.
If you've never had a canele before, you're missing out. They're kind of intense to make--they require individual metal or copper pans (which can get pricey) and an hour of cook time, split between two different temperatures. Unless you have 20 pans, you'll be baking for a while. The pans get brushed with butter and filled with a loose batter nearly to the top. As they bake on a high temperature, the outside gets golden and rises out of the pan. After 15 minutes or so, the temperature is turned down and the outsides get nearly black with caramelization. Once they're done cooking, the outside shell is crisp, but the inside is golden and has a custard-like spongey texture. I'm not making it sound appealing, but you must trust me. They're delicious!