June 20, 2014 |
Long a forgettable freebie to take the edge off before the real food arrived, bread is getting fresh-baked respect on local tables. At fine-dining restaurants such as Fork and Avance, bread has been elevated to a "course" - complete with tasting notes - within elaborate prix fixe menus. And more restaurants are recognizing bread's value and charging for it: Petruce et al. puts a price on its hearth-baked sourdough, as does Pub and Kitchen for its whiskey-sage bread with ramp butter.
May 16, 2014 |
The bake sale is a time-honored fund-raising tradition. But at Our Shared Ground, a Moorestown nonprofit dedicated to nutrition and agriculture education, they do it a little differently. Instead of banana bread and slice-and-bake cookies, think crusty artisan sourdough and delicate galettes - proofed in a refrigerated shipping container and baked fresh each week in a custom-made, wood-fired oven-on-wheels. Quality, said Cynthia Quinton, executive director of the four-year-old organization, is the whole point.
May 9, 2014 |
The bake sale is a time-honored fund-raising tradition. But at Our Shared Ground, a Moorestown nonprofit dedicated to nutrition and agriculture education, they do it a little differently. Instead of banana bread and slice-and-bake cookies, think crusty artisan sourdough and delicate galettes - proofed in a refrigerated shipping container and baked fresh each week in a custom-made wood-fired oven-on-wheels. Quality, said Cynthia Quinton, executive director of the four-year-old organization, is the whole point.
April 18, 2014 |
Easter is rarely ranked among the calendar's best food holidays. It's certainly not Thanksgiving, with its magnificent roast turkey, or even Christmas, with its homebaked cookie tradition. But this Sunday is Joey Baldino's favorite feast of the year. Baldino, chef owner of Zeppoli restaurant in Collingswood, looks forward to spending the day with his extended Italian American family in the South Philly neighborhood where they've been celebrating with the same recipes for generations.
April 8, 2014
P EGGY ZWERVER, 59, and husband Tom Baker, 57, of Germantown, own Earth Bread + Brewery, a sustainable restaurant and brewpub in Mount Airy, which they started in 2008. I spoke with Zwerver. Q: How'd you come up with the idea for the biz? A: We had a production brewery in Ocean, N.J. On the bottom of the production chain you see how much people make on a product you created. So after seven years we decided we wanted a [spot] where we'd want to hang out and Tom could brew anything and we'd be sustainable.
November 1, 2013 |
When I arrived for our third cooking class at Bayard Taylor school in North Philadelphia, I learned two of my students were missing dance club to be there. I would understand the true extent of that sacrifice as class progressed. First, I handed out new aprons, a gift from the Pennsylvania Horticultural Society. (Thanks, PHS.) As we read over this week's recipes, for turkey burgers and eggplant fries, the young chefs were looking quite professional! Four of the five kids had never tasted eggplant.
October 25, 2013
LEEK & WILD MUSHROOM STUFFING 1 1/2 cups hot water 1/2 ounce dried oyster mushrooms* 1 cup (2 sticks) butter 1 pound fresh shiitake mushrooms, stems removed, caps sliced 1 pound oyster mushrooms, sliced 1 1/2 cups chopped leeks (white and pale green parts only) 6 garlic cloves, chopped 2 cups dry white wine 1 tablespoon chopped fresh thyme 1 1/2 baguettes French bread 1 large egg, beaten to blend Combine 1 1/2 cups hot water and dried oyster mushrooms in small bowl.
May 17, 2013 |
SINCE HIS son was born two years ago, three generations of men in Ernest Jones' family have had a standing Monday lunch date in his Northern Liberties kitchen. It's a way for Jones to spend quality time with his father, Joseph Jones, and son, Ernest Jr., while doing something he loves - cooking. "When somebody enjoys what you made, it's a gratification that goes way beyond the hours you spent preparing" it, said Jones who gravitated to the kitchen as a youngster. His mother is an expert at fried chicken, beef stew and fish and grits.
May 2, 2013
Makes 12 muffins Butter to grease muffin tin 1 cup flour 3/4 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 4 tablespoons (½ stick) unsalted butter, melted 1. Preheat oven to 425° F. Grease pan with butter. 2. Mix together next five ingredients in a bowl. 3. Measure the milk into a glass measuring cup, add the egg, and whisk to combine. 4. Make a little well in the center of the dry ingredients and pour in the egg-milk mixture.
April 12, 2013 |
THE LUSTROUS beauty of a Terrence Malick movie reminds us that life on our compromised Eden is a precious thing. Too precious to spend in a Terrence Malick movie? In the case of "To the Wonder," I'd say yes. Malick's latest finds him retreating further from conventional character, story and dialogue, more determined than ever to indulge in his chosen aesthetic of collage, disembodied voiceovers and the barest suggestion of story. His subject in "To The Wonder" appears to be romantic love, although also on display are familiar Malick themes of a despoiled paradise presided over by a hidden and possibly indifferent God. His movies have made a slow march from the rural and the past to the urban/suburban and the present, and "To The Wonder" continues that process - it's the story of an American man (Ben Affleck)