September 9, 2016
Makes 2-4 sandwiches About 10 kale leaves, stemmed (about 5 cups) 4 sun-dried tomato halves Juice of 1 lemon 1 to 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Hummus Sliced sourdough bread 1. Wash the kale and shake dry. Place in a food processor with the sun-dried tomatoes, lemon juice, 1 tablespoon olive oil, and salt and pepper. Process into a paste, adding more olive oil if needed. 2. Spread one slice of bread with hummus.
August 25, 2016 |
Makes 6-8 servings 51/4 ounces crustless day-old bread or firm bread 2 hard-cooked eggs, separated into yolks and whites 21/2 pounds hulled, peeled, seeded tomatoes (see note) 2 to 3 cloves garlic, chopped 1 teaspoon kosher or sea salt, plus more as needed 2 to 21/2 tablespoons Jimenez or good-quality Spanish sherry vinegar 1 cup extra-virgin olive oil, preferably hojiblanca or arbequina olive variety 31/2 ounces minced Iberian or cured ham, for garnish 1. Place the bread in a mixing bowl; barely cover it with water and let it sit for 10 to 15 minutes, then drain it and squeeze out the excess moisture.
June 20, 2016 |
KIRAN MAHAl, an immigration lawyer in Center City, showed up at the South Philly Language Exchange dinner last month because about 50 percent of his clientele speaks Spanish, and he wanted to improve his Spanish. The young lawyer had already traveled to Spain for a month in April for an intensive language-study program where he spent 20 hours a week in classes. "I'd only been back about three to four weeks, and I was feeling my skills were starting to decline," he said. "You need to have conversation with native speakers - people who can correct you - and hear how they pronounce words to keep your skills sharp.
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
May 13, 2016
Makes 1 loaf or 9 to 12 servings 13/4 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon soda 1/2 teaspoon salt 1/2 cup shortening 2/3 cup sugar 2 eggs, well beaten 1 cup mashed bananas (2 to 3 bananas) 1. Sift together flour, baking powder, soda, and salt. 2. Beat shortening until creamy. 3. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture, alternating with bananas, a small amount at a time, beating after each addition until smooth.
April 22, 2016
Makes 8 servings 1/4 cup butter, melted 1 cup cornmeal 3/4 cup flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1/2 cup grated Cheddar cheese 1. Preheat oven to 350 F. 2. Melt butter in cast-iron pan. 3. Combine cornmeal, flour, sugar, salt, and baking powder in medium mixing bowl. 4. Crack eggs into a larger mixing bowl. Add the milk and the remainder of the butter after greasing the skillet.
April 1, 2016
Makes 4 servings Small bunch of the following herbs, leaves removed from stems and chopped, yielding about two teaspoons each: parsley, dill, celery leaves, mint, arugula, cilantro 1/4 cup toasted pine nuts 1/2 cup whole-milk ricotta Grilled rustic-style bread 1. Pick the leaves from the washed herbs and roughly chop them. 2. Begin crushing the herbs with a mortar and pestle. After 30 seconds to a minute, add the pine nuts and continue mashing until thoroughly mixed.
March 25, 2016 |
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
March 17, 2016
Make 4 servings 2 cups all-purpose flour 1 cup buttermilk 1/2 teaspoon kosher or sea salt 1 teaspoon baking soda 1. Combine and mix dry ingredients in a bowl, then add buttermilk. Using your hands, work the mixture together in the bowl, forming a loose ball, before turning out onto a flour-dusted surface. 2. Lightly knead the dough, being careful not to overwork it, into a circular shape about half an inch thick. 3. Once dough is formed, cut an X across the circle, forming four equal-sized farls, or pieces.
January 7, 2016
Makes 8 servings For the grain-free flour mix: 21/2 cups raw buckwheat flour Generous 2 cups almond flour 93/4 tablespoons finely ground flaxseed meal 11/4 cups potato starch 11/2 cups arrowroot flour For the Banana Bread: Vegetable oil, coconut oil, or butter for greasing the pan 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 2 large eggs 1/2 cup maple syrup ...