June 9, 2016
Makes 6 to 8 servings as a side salad 2 to 3 large fennel bulbs (about 1 pound) 3 tablespoons fresh lemon juice, plus more to taste 11/4 pound asparagus 1/4 cup chopped fennel fronds 1/4 cup dill weed, pulled off the stems 1/3 cup (11/2 ounce) lightly toasted pine nuts 2 tablespoons extra virgin olive oil 1/2 tablespoon agave nectar 1/2 teaspoon sea salt, plus more to taste 1. Trim the fennel bulbs, peeling down the tough outer layer, and cut the green stalks down to about 2 inches.
June 9, 2016
Makes 2 servings 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon freshly grated lemon zest 1/4 teaspoon fine sea salt, plus extra as needed 1/8 teaspoon freshly ground black pepper, plus extra as needed 2 tablespoons extra-virgin olive oil 1 teaspoon each: fresh chives, fresh mint leaves, chopped 8 small to medium asparagus spears (see Notes), trimmed 2 teaspoons vegetable oil 2 large eggs 2 teaspoons unsalted butter 4 slices (1/2 inch each)
May 2, 2014 |
With sugary, salty, addictive junk food everywhere, it's a challenge to persuade kids not to indulge. Of course, they've heard about eating fruits and vegetables. But in our healthy-cooking class at Lawton Elementary, I tried to appeal to their fifth-grade values: good looks, good grades, athletic prowess. Eating healthy food gives you more energy, makes you look better, helps your brain work better, makes your body respond better at sports, I told them. "It's like a car," I said.
April 25, 2014 |
As the weather warms and the days lengthen, the long-awaited glory of spring has arrived with splashes of pink and yellow in the trees, with green leaves and buds bursting out all over. The gentle breezes beckon us outside, and colorful lighter fare beckons at the table. Paschal lamb and spring chickens are available at the market, but my tastes turn to veggies, especially the tender shoots, sprouts, and spears of spring. At this time of year, it's a snap to add a splash of brightness and pizzazz to every plate at every meal.
February 14, 2014 |
Along with the drugstores' heart-shaped boxes, they should probably offer free first-aid kits on Valentine's Day, because no other holiday inspires so much well-meaning, overambitious, and underexperienced cooking. Still, if it doesn't send involved parties to the emergency room, the right home-cooked meal could be an important turning point in a relationship, the moment of dawning realization that this thing could actually last. Food legend is filled with such recipes - engagement chicken and marry-me lasagna and kiss-me kugel - dishes that are supposedly so delicious that they inspire proposals or at least romantic escalation.
May 30, 2013
This is an excerpt from Craig LaBan's online chat from May 28, 2013: Craig LaBan: It's been a good week for me, as you can see from this Crumb Tracker Quiz. Name the place I ate these dishes: (1) chu toro nigiri with tofu, ginger and chive; (2) crispy haloumi with poached figs; (3) lamb burger and fries with curry ketchup. I've got asparagus on the brain because we popped by amazing Terhune Orchards while in Princeton last weekend and found a "pick your own asparagus patch.
May 2, 2013
Yumtown USA's Moroccan Beef Stew . . . 4 Turkey Chili . . . 2 Corn Bread . . . 2 Ziti, Asparagus, Fresh Tomato Sauce . . . 3 Quinoa Salad . . . 3
June 24, 2012 |
Karen Rile is a writer and teacher living in Chestnut Hill When I was growing up, I rarely met a vegetable that wasn't canned. The Green Giant brought us mushy peas, army-green beans, and zucchini that squeaked when you chewed it. I had nightmares about that creepy, chlorophyll-deprived "French" asparagus floating in a jar in our West Mount Airy pantry, like a Mütter Museum specimen. I didn't encounter fresh asparagus until college, in the late '70s.
April 26, 2012 |
For the pickled mushrooms: 2 quart containers of honshimeji mushrooms; a mix of brown and white is preferred 3 tablespoons extra-virgin olive oil 1 head of garlic, top trimmed 3 branches thyme 1 tablespoon coriander, crushed 1 tablespoon black pepper 1 quart mushroom or vegetable stock (store-bought stock is fine) 1/4 cup sherry vinegar For the onion puree: 2 large onions, peeled, diced fine 2 tablespoons extra-virgin olive oil 1/2 cup milk To finish: 1 bunch pencil asparagus, cut into one-inch pieces 2 tablespoons olive oil Salt and pepper to taste 2 tablespoons shallots, chopped 2 tablespoons chopped tarragon or chives 1. Quickly blanch the mushrooms in boiling, salted water for a minute.
March 29, 2012 |
This classic pairing of asparagus and poached egg is such a lovely weeknight dinner, especially as a herald to spring. It's not something I would make on a weeknight for the kids, I will confess, too challenging to poach all those eggs. But it is perfect supper for one or two. Though it is a few steps, the results are well worth the effort. This recipe, from Jane Hornby's newest offering, Fresh & Easy: What to Cook & How to Cook It, adds a sauce of balsamic vinegar and butter to the asparagus, for a spot-on finishing touch.