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.
July 3, 2011 |
In X-Men: First Class , one of the summer's box-office hits ($320 million worldwide and counting), Kevin Bacon stars as a maniacal mutant super-villain. Later this month, the Philadelphia born-and-bred actor can be seen with Steve Carell in the comedy Crazy, Stupid, Love . "I've always mixed it up," Bacon says on the phone from Los Angeles, where his wife, Kyra Sedgwick, is shooting the final season of The Closer . "That's been my MO. I don't want to do one kind of movie.
June 30, 2011
IN YOUR story regarding pay raises on June 25, you listed several individuals who won't be taking the raises afforded to all elected officials through a process similar to the midnight pay raise the state legislature passed several years ago. (Elected officials get automatic raises each year based on the Consumer Price Index for the previous year.) While City Council's been hard at work raising property taxes almost 14 percent over the last year, depleting the city's reserve balance and raising the sales tax an additional 1 percent, they have each received more than 13.2 percent in raises since July 1, 2006.
April 28, 2011 |
MIAMI - Now we know what Miami royalty eats for breakfast: Sixers Hollandaise, mopped up last night, 97-91. We'll have to wait until after the wedding tomorrow to find out about William and Kate. Before Game 5 last night, what became the finale of the Eastern Conference quarterfinal, LeBron "King" James said, "We're just finishing our breakfast, honestly. Just finishing the 76ers off. " For a group of guys sitting down to breakfast, the Heat didn't play hungry. But they managed to choke down the win. "It was good," James said, grinning, and qualifying: "Now we're preparing for lunch.
March 24, 2011 |
In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. Yet this pasta sauce makes a quick dinner for hectic weekday nights. This recipe uses bacon instead of the traditional pancetta. Spaghetti all' Amatriciana Makes 2 servings 4 slices low-salt, no-sugar-added bacon (3 oz.) 1 cup sliced onion 2 cups canned diced or crushed tomatoes 1/4 teaspoon dried crushed red pepper 1/4 pound spaghetti 2 tablespoons freshly grated Parmesan cheese 1. Bring a large pot filled with 3 to 4 quarts water to a boil over high heat.
January 13, 2011 |
FEELING A little porky after all the holiday feasting? Join the club. Depending on who you ask, the average American packs on from 5 to 13 pounds between Thanksgiving and New Year's Day. Since we all know that New Year's resolutions are a lot of hooey, getting back on track shouldn't be a crash course of extreme dieting and overwrought exercise. Instead, keep it simple and pass the salad, something more diners are doing, according to the National Restaurant Association (NRA). Some 78 percent of restaurants in the "quick-service" category, which includes fast food, are seeing more orders for entree salads.
December 26, 2010 |
Matt Ridgway calls the slabs that come out of his curing room at PorcSalt, simply, bacon. Which doesn't quite tell the whole story. That the pork bellies come from flavorful, old breeds - Berkshire and Berkshire-Duroc crosses, that last one from Breakway Farms in Mount Joy. That it is cured in the Bucks County honey his father, Josef, collects. Or alternatively - for 10 days - with red Burgundy wine. Or that it is, by design, hot-smoked for 10 hours over fruitwood at temperatures 10 degrees higher than name brands, which renders it (unlike commercial bacons)
October 21, 2010
BACON CARAMEL 1 cup sugar 1/2 cup water 4 to 6 ounces smoky, thick-cut or slab bacon 2 ounces butter 1/4 cup heavy cream Dice the bacon into small, uniform pieces and begin to render the fat in a medium-size sauce pan over medium heat. This should take only a few minutes. The bacon will begin to get crispy. When it appears to have given up most of its fat, remove from the heat and strain the bacon through a fine mesh sieve, reserving the fat and the pieces separately.
October 21, 2010
Treat your bacon right, and it will love you forever. Store bacon in the fridge in the original packet or, once opened, in an airtight, plastic container. Best to use it within 2 days of opening the package. Unopened, it may be kept for up to 1 month, but check the use by date. Unopened packaged bacon can be frozen for up to one month. To store smaller amounts, wrap two to six slices tightly in plastic wrap, then store in small freezer bags. Defrost by submerging the freezer bags in cold water for 10 minutes or use the defrost setting in the microwave.
October 21, 2010 |
BACON LOVERS are a serious group. Serious about bacon, that is. Anyone who knows the nirvana of thinly sliced smoked pork belly, cured with just the right amount of sugar and spice and fried until perfectly crisp - but not too crisp - agrees. Don't even think about sneaking turkey bacon onto a BLT or, heaven forbid, trying to put some of that veggie streaky strip hoo-hah into our carbonara. Anything less than the finest of swine just won't cut it. Bacontarian, the Bacon Show (one bacon recipe every day, forever)