June 15, 1994 |
We're heading into those salad days of summer, folks, and today I have an addition to the salad bowl that may not be too familiar to you. Next time you're in the mood for something a little different, try arugula. This nutty-flavored salad green is pronounced ah-ROO-guh-lah, a name that really rolls off the tongue. It has a zesty flavor, just like watercress and radishes. And because it's a member of the cruciferous family - you know, those cancer-fighting cabbages - it's loaded with Vitamins A and C, iron and calcium.
September 13, 1987 |
"You mean you've got arugula! Well, let's go, what are we waiting for?" Eli exclaimed, weary after a seven-hour drive, but not weary enough to pass up an immediate trip to the garden for his favorite green. His passion puzzled me a bit because, although Eli King is fond of good food, he's hardly the sort of trend-conscious diner one thinks of when thinking of arugula, a salad ingredient as ubiquitous as radicchio and endive in more fashionable restaurants. So I asked, and it turned out he learned to like it from his mother, the painter Lois Dodd, who learned the joys of arugula when she was a poor student in Rome 30 years ago. "They sold it at the morning market," she explained, "in bunches with all sorts of other greens and herbs.
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.
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.
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
September 2, 2016 |
We in the Philadelphia area are smack in the middle of peach country - as New Jersey is the fourth-largest peach-growing state, followed directly by Pennsylvania. And, at the moment, local peaches are at the height of their season and flavor, with the fruit making its annual sweet, lush showing at farmers' markets and groceries around the region. Despite the hard freezes in April, the regional peach crop of 2016 has been described as average - which is far better than growers in winter-ravaged New England can say. With supplies of fresh peaches expected to be steady well into September - and prices reasonable - restaurants are adding them everywhere.
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 ...
May 3, 1995 |
Springtime is greens time. Years ago, people looked forward to picking arugula, sorrel and dandelion in the wild, a sign that spring had truly arrived. These same greens, in cultivated form, are somewhat milder in flavor than they are in the wild. Vitamin-packed - though perishable - greens add zip to soups, salads and pasta. Arugula, sorrel and dandelion each have their own individual, unmistakable personality. Take advantage of this season and use spring greens to expand your cooking repertoire.
June 19, 2008 |
Salmon steaks are thick and juicy and a nice alternative to salmon fillets. The lemon dill sauce takes only minutes to mix together. Gentle poaching is a fail-safe method of cooking salmon - the secret is to slightly undercook it. It will continue to cook in its own heat for a few minutes. Wild salmon is in season now. It's a wonderful treat. Buy extra and freeze it for when it is out of season. To test for doneness, insert a knife into the meat and pull the flesh away slightly. It should be opaque, not clear.
July 5, 1989 |
One of the drawbacks of cooking with the early microwave ovens was that foods were not attractively browned in the process. Today's cook has a battery of specially designed utensils to help with that step, but such devices tend to be relatively expensive. An alternative is to brown the foods in the conventional way, using a stovetop burner. The browned foods can then be finished with microwave speed. To illustrate, consider the following menu designed for cooks In a Hurry.