October 16, 2008
Q: Is there a difference between calamari and squid? My whole family enjoys fried calamari and I was told that they are interchangeable. I use a mixture of egg and bread crumbs, dipping the calamari in egg first, then bread crumbs. Is there another method for crispy calamari? - Julie V. A: The word calamari is the plural for calamaro , which is the Italian word for squid. So anyone who hasn't had too many alcoholic beverages along with their calamari would obviously think that since calamari is the Italian word for squid, they must be one in the same.
February 23, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " Eggplant parmesan has always been one of my favorite foods on this Earth. There are not too many versions I don't love, paper-thin slices stacked high, rounds breaded and fried and baked in a casserole, even thick chunks of eggplant roasted and drizzled with sauce and cheese. My daughter inherited my love of eggplant, but really preferred the traditional version, breaded and layered with cheese and sauce. But since she has celiac disease, we had to come up with a gluten-free version.
September 4, 2008
Bring the tastes of Arctic Avenue to your house with these recipes from Barbera Seafood Market. DOM'S FAMOUS GARLIC CRABS 1 dozen cleaned crabs 1 cup olive oil 1 stick butter 10-12 cloves minced garlic Old Bay Seasoning to taste To clean crabs, remove top shell and run under water thoroughly to remove all dirt inside and on the surface of the crab. Sprinkle crabs with Old Bay. Melt butter with olive oil in sauce pan. Lightly cook garlic over low heat. Sauté crabs in pan with garlic mixture for about 15 minutes.
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt 1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
March 5, 1986 |
Guess what's making a culinary comeback? The casserole. The casserole comeback is related to a growing fascination with the food of the '50s and '60s! (Also known as "The Great Junk Food Era. ") According to my recollection, the high point of that age was represented by "Tuna-Chip Casserole" . . . canned tunafish, cream of mushroom soup and potato chips, baked until brown. Serve with lots of water. If it hadn't been for canned cream soup, the '50s probably wouldn't have existed!
April 26, 2012 |
For garlic bread crumbs (makes more than needed for recipe): 12-ounce loaf of (sourdough or baguette) day-old bread, sliced. ½ cup garlic oil For mushrooms: 3 cups fresh mixed mushrooms (oysters, maitakes, shiitakes, beech, king oysters) 3 tablespoons olive oil, for roasting mushrooms For macaroni: 5 cups milk ½ large yellow onion, chopped, about 1 cup 2 garlic cloves, smashed with the flat side of a knife, skin left on 4 parsley sprigs 4 fresh oregano or marjoram sprigs 3 fresh thyme sprigs 3 bay leaves 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons softened butter (for buttering dish)
April 2, 1995 |
Pates are savory combinations of ingredients packed into a loaf pan and baked slowly or pureed and refrigerated, then served sliced or spread onto crackers. They are the busy host's dream appetizer, since they can be made ahead. Plus, not much can go wrong with a pate. Pates made from vegetables and grains are considerably lower in fat and salt than those made with meat. But to get the rich flavor that pates deserve, you must saute the vegetables, herbs and other ingredients before baking or chilling the pate.
October 18, 2012 |
SHE'S THE Italian mother we all wish we had - making delicious dishes for friends and family. Her cakes steal the show at bake sales. She's Giovanna Damiani, who grew up in a small area outside Naples, Italy, and came to the United States in 1946. At her recent 90th birthday party, guests spanned four generations and included a friend from Brooklyn, N.Y., whom Damiani had worked with in Italy during World War II. A highlight was the signed Carlos Ruiz T-shirt she received. He's her favorite Phillie.
November 7, 2001 |
While a Weiner schnitzel is often called a sausage, it is always, most definitely, a cutlet. In Philadelphia, Weiner schnitzel is available at Ludwig's Garten, at 1315 Sansom St., where authentic German and Austrian delights are prepared. To make the Schnitzel Sandwich, the pork or veal is pounded until tender, then fried up in clarified butter and white wine. Grab a beer and it's Oktoberfest anytime! LUDWIG'S GARTEN SCHNITZEL SANDWICH 6 oz. pork loin or veal top round 2 eggs, beaten 1/2 cup flour 1/2 cup bread crumbs 2 oz. clarified butter 2 oz. white wine 1 wedge of lemon 3 slices of beefsteak tomato 2 leaves Romaine lettuce 2 slices bread of choice Pound the meat thin with mallet.
February 28, 2001 |
Mexico has the tastiest food carts and stands on the planet. Tacos, burritos, flautas and most of the other well-known Mexican dishes are actually street food south of the border. "In Mexico City, it's fast food," says Alfredo Aguilar, chef and owner of Las Cazuelas, 426 W. Girard Ave. (215-351-9144). On nearly every corner of the world's largest city is a stand selling tacos y tortas. "You normally get them for lunch. " In the United States, tacos are becoming as common as pizza.