November 16, 2006 |
Ease into the holidays and counter those heavy traditional meals with lighter offerings - at least one day a week - that focus on veggies. This stir-fry of Brussels sprouts (sliced into ribbons that youngsters won't recognize and rebel against), shiitake mushrooms and scallions with bacon - a familiar flavor that most everyone loves - is ideal. The family might even ask to add it to your holiday menu. The recipe comes from Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape (Lyons Press, $24.95)
January 8, 2003 |
What happens when three Irish-American pals from Mayfair - including chef Kevin O'Kane, who did time at the swanky Happy Rooster and the posh Fountain - open up a sandwich shop on Main Street in Manayunk called Mixx on Main (4307 Main St.)? Some serious sandwiches, that's what. One of the most seriously flavorful is the Ham Bone, a hot club named after O'Kane's old boss, chef Martin Hamman of the Four Seasons. THE HAM BONE 2 tablespoons butter 3 slices white bread 5 slices American cheese 3 ounces thinly sliced turkey 3 ounces thinly sliced ham Black pepper Kosher salt 6 strips crispy bacon 1/2 avocado, deseeded and julienned In large saute pan, melt one tablespoon butter, add white bread, and top with cheese.
November 4, 2011
Menu: Burgers, fries, veggie burgers, sodas and milkshakes, all made with local ingredients and served from a jazz-blasting former sausage truck. Find it: LOVE Park, 11 a.m.-3 p.m. Tuesdays and Thursdays; two changing stops on weekends. Where else: Wherever they tweet they'll be @LOSBurgerTruck. How new: Less than 3 weeks. Web : www.luckyoldsouls.com . Signature item: "LOS" Burger, 4.5 ounces of pink-in-the-middle Lancaster grass-fed beef layered with house-cured bacon, smoked cheddar, sautéed onions, pickled tomatoes and special barbecue-y mayo on a brioche-style roll, $9. What you'll spend: Burgers start at $5.50.
January 4, 1989 |
A classic sauce isn't a necessity for every kitchen all the time. A nice simple sauce, made from the juices of freshly cooked meat and coupled with pan drippings deglazed with a bit of wine, is a wonderful accompaniment. But a classic, sophisticated sauce, such as an espagnole sauce, can open new horizons for the cook. Some chefs view an espagnole sauce as nothing more than a glorified basic brown sauce. More accurately, however, it is a brown sauce that has reached the halfway point of preparation, before the demiglace stage.
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
February 20, 1991 |
STOUFFER'S RIGHT COURSE. Lasagna with meat sauce, spaghetti with meatballs, broiled chicken tenderloins and beef cacciatore. $2.69 per 9 1/4- to 10 1/2- ounce frozen entree. BONNIE: These four new entrees are similar to the rest of the Right Course line in being low in calories, fat, sodium and cholesterol. Each contains about 300 calories, with less than 30 percent of the calories from fat, and about 550 milligrams of sodium. Unlike others in the line, the lasagna and the spaghetti and meatballs are not new, healthy creations but traditionally high-fat foods that Stouffer's made low in fat, low in sodium and unfortunately low in taste.
October 23, 2002 |
Though breakfast generally takes a backseat to other meals, that changes when I entertain. When family or friends stay with us, coffee, toast, and a bowl of cereal seems too mundane. I've prepared potato omelettes or scrambled eggs with herbs and smoked salmon for company, or mounds of pancakes or stacks of waffles, garnished with smoked sausages or ham. Recently I served a gratin of eggs baked with leeks, bacon and St. Andre cheese, which can be assembled the night before.
July 21, 2011
Cupcake-crazed Philadelphians don't have to leave their habit behind at the Shore now that 26-year-old Katie Weigand has realized her baking dreams at Sandcastle Cupcakes in downtown Ocean City. This graduate of the Academy of Culinary Arts in Mays Landing, who worked as a poolside waitress at the Borgata in order to save up for her shop, which opened this spring, delivers moist and flavorful cupcakes topped with Italian buttercream that's smoother and richer than typical cupcake icings.
March 8, 1995 |
Turkey reminds me of the television commercial in which people complain to the store manager that the frozen dinner he stocks provides too much food for one person. Just as this particular brand of frozen dinner isn't designed to be skimpy, neither is a turkey. Anything short of eight guests guarantees leftovers. But you do have an alternative to setting more plates at the dinner table. Use turkey parts, buying only as much as you'll need. Instead of bringing a whole bird to the table, present a delicious Turkey Gumbo.
July 2, 1986 |
Just when you think you've run out of ways to cook chicken, the seasons change. With each turn of the page on your calendar comes a new opportunity to use this favorite of calorie-watchers. The fresh approach for midsummer is cook out or take out: chicken cooked over the coals or picnic chicken served chilled. The latter can be purchased ready-to-serve in the supermarket and made into meal-size salads or sandwiches. Here are some outdoor ideas that are perfect for bare-midriff weather.