December 6, 1987 |
The friend who offered oyster gravy with his Thanksgiving cornbread stuffing could not have imagined where that intriguing flavor combination would lead. The gravy, made with browned bits from the turkey-roasting pan, turkey stock and heavy cream, and poured over the slightly sweet golden stuffing, seemed too delicious a treat to save for a single fall holiday. So tasters began saying, "What if?," to create variations for other occasions. What if you didn't have turkey-roast drippings to make the gravy?
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.
September 13, 1989 |
If you've never tried microwaving artichokes, you're in for a treat. Not only do they cook faster than you would have dreamed possible, they taste terrific. That's because they steam in their own fragrant vapor and don't get waterlogged in a kettle of boiling water. Here's the basic method plus an elegant stuffed artichoke recipe that's perfect for a first course. Choose 6- to 8-ounce globe artichokes, cut stems flush with bottoms, snip off prickly petal tips and rub cut edges with lemon.
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.
September 6, 2015 |
BRIGANTINE, N.J. - It can be hard out there for a lifeguard. So when someone like Rich "Rich the Butcher" Hill shows up at the Jetty, fires up the Weber, and starts passing up bacon burgers to the Beach Patrol members on the lifeguard stand - and we're talking custom burgers where the bacon is blended into the mix - legendary status is immediately bestowed. Rich the Butcher, 56-year-old owner of the Colonial Village Meat Market in West Chester, has very much earned most-honored-shoobie status at the Jetty, a drive-on south-end beach in Brigantine.
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.
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.