February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
October 17, 2014 |
Anthony John DiMarco, 90, of Feasterville and Ocean City, N.J., a longtime builder of rowhouses in Philadelphia and South Jersey, died Tuesday, Oct. 7, of complications from dementia at SpringVillage at Floral Vale, Yardley. As a young man, Mr. DiMarco entered the building business with his brother, John, under the name DiMarco Construction. The two were known for putting up hundreds of townhouses and rowhouses, initially in Northeast Philadelphia. Later, they branched out and built more than 4,000 apartments in Philadelphia and South Jersey.
April 18, 2013
Makes 1 cocktail 2 ounces vodka 3/4 ounces lemon juice 3/4 ounces simple syrup 6-7 leaves of arugula 1. Muddle arugula leaves, lemon juice, and simple syrup in small mixing tin. 2. Add vodka to mixing tin and shake ingredients with ice. 3. Double-strain mixture into cocktail glass full of ice. Garnish with arugula leaf. - From Mike DiTota
August 9, 2012 |
My father has never been much of a food guy. But when it came to melons, he was way ahead of the curve. Served a wedge of cantaloupe, he'd sprinkle it with salt and pepper. I've never seen anyone else do that, but the combination is terrific - a good melon is way too wonderful to be treated only as a sweet. There are plenty of traditional examples of this. The most obvious is melon and prosciutto, and a very good one it is: the satin saltiness of the ham playing against the buttery sweetness of the melon.
January 26, 2012 |
When you select the right ingredients, it doesn't take many of them to create a fantastic dinner. Nor much time. The trick is to pick ingredients with lots of flavor, then let them do the heavy lifting. This recipe for spicy sausage and arugula penne is a great example. I boil some pasta, then toss it with browned peppery sausage, deliciously bitter baby arugula, some savory sun-dried tomatoes, and grated Parmesan. The result is amazing. Spicy Sausage and Arugula Penne Makes 6 servings 12 ounces penne pasta 1 pound spicy Italian sausage meat 1 large yellow onion, diced 1/2 cup oil-packed sun-dried tomatoes, chopped 5-ounce package arugula 1 cup grated Parmesan cheese Salt and ground black pepper 1. Bring a large saucepan of salted water to a boil.
October 21, 2011 |
Pick apples and pears. If you don't grow your own, now's the perfect time to take the family to a local farm for harvesting. Jarring or freezing freshly made applesauce and making pear butter will be a memorable family activity. (To find a farm near you, go to http://www.pickyourown.org/ .) If you make pies, freeze them unbaked. When the holidays approach and time is short, your family and friends will appreciate a thoughtful homemade treat. Bring in tropical plants.
September 8, 2011 |
A mixture of arugula, parsley, balsamic vinegar, garlic, and mustard keeps the trout fillets in this recipe moist and goes nicely with the barely roasted blueberries scattered on top. Baked Trout With Arugula and Blueberries Makes 4 servings 4 large arugula leaves Leaves from 6 to 8 stems flat-leaf parsley 1 large clove garlic 1 tablespoon balsamic vinegar ...
June 13, 2011 |
A Yahoo headline today makes quite a claim: "How to Make the Perfect Steak Sandwich. " With mayo, arugula and cheddar? And open-faced? No, it's not from the Washington-addled brain of Sen. John Kerry, who once tried to order a cheesesteak hoagie with Swiss here in Philly. It's from a Left Coast gourmet place, with its own ideas. To be fair, the billing doesn't say "Philly cheesesteak," so nobody's arguing authenticity. Still, "perfect" invites comparisons.
July 22, 2010 |
For a peppery bite in your food, it's time to turn to arugula. This leafy green takes on a more spicy character in the summer heat. And arugula's firm leaves make it suitable for dishes ranging from salads to stir-fries. Here's a quick guide to buying, storing and eating it: When shopping for arugula, look for firm, crisp leaves. "When you take a leaf and bend it, it will crack," says farmer Lou Pasquale of Il Giardino Organico of Fresno, Calif. When Pasquale is harvesting arugula for farmers markets, he also looks for a deep green color and a nice scent.
December 11, 2009 |
Go local. Eat organic. Buy fresh. Those food mantras continue to make waves among environmentally conscious consumers. But if the motivation is to truly make our diets more Earth-friendly, then perhaps we need a new mantra: Buy frozen. Several years ago, the three of us - two ecological economists and one food system researcher - teamed up in an effort to understand how to develop sustainable systems to feed a planet of nine billion by 2050. As the focus of our study, we chose salmon, an important source of protein around the world and a food that is available nearly anywhere at any time, regardless of season or local supply.