November 21, 2014 |
When Townsend "Tod" Wentz was growing up in Palmyra, Burlington County, his family's Thanksgiving table varied depending on who was cooking dinner. When his German-English relatives hosted, the holiday meant turkey, gravy, green beans, and stuffing. But when his Polish grandmother was in charge, it was a feast of ham, stuffed cabbage, and coleslaw. Now that Wentz is the one doing the cooking, he does the only logical thing: He makes all of the above. Only he refines the dishes with the classical French techniques that have become the hallmark of his six-month-old restaurant, Townsend, on East Passyunk Avenue's booming restaurant corridor.
November 21, 2014 |
THE FOURTH annual Harvest on Henry event last month was no pie-in-the-sky venture. It raised $13,000 to support the educational agricultural opportunities at Henry Got Crops CSA, a community-supported agriculture partnership between Saul High School, Weavers Way Food Co-op, Weavers Way Community Programs and Fairmount Park. The daylong festival gave Saul students a chance to interact with the public and featured farm-inspired activities, such as hay rides, pumpkin crafts and - to show off students' cooking skills - a pie-baking contest.
February 14, 2014
APPLE CHEDDAR CRUMB PIE 2 1/2 pounds tart apples, peeled, cored and sliced 1/4 inch thick 1 tablespoon lemon juice 1/2 cup sugar 1 tablespoon cornstarch 1 1/2 teaspoons cinnamon Pinch salt 1/3 cup ground oats 1/4 cup all purpose flour 1/4 cup sugar 1/4 teaspoon salt 3 tablespoons unsalted butter, softened Cheddar Pie Dough (recipe below) Heat oven to 375 degrees. Combine oats, flour, 1/4 cup sugar and 1/4 teaspoon salt. Cut butter into the mixture until curds form.
November 1, 2013
BONES OF THE DEAD (OSSI DEI MORTI) 3 tablespoons unsalted butter, room temperature 1 1/4 cups sugar 1/2 lemon, zested 1 egg white 1 3/4 cups flour 1 teaspoon ground cinnamon 1/2 cup ground almonds 1 teaspoon ground cloves Powdered sugar In medium-sized bowl, beat butter until creamy. Add sugar, lemon zest, egg white and beat until combined. In a separate bowl, whisk: flour, cinnamon, almonds, and cloves. Gradually add the flour mixture to the wet ingredients in the mixing bowl until a ball has formed.
June 27, 2013 |
NEW YORK - Paula Deen lost another chunk of her empire on Wednesday. Wal-Mart Stores Inc. announced it had ended its relationship with the Southern celebrity cook, part of the continuing fallout in the wake of revelations that she used racial slurs in the past. The world's largest retailer, based in Bentonville, Ark., has been carrying a variety of products from grocery items to health and wellness products under Deen's moniker since 2011. "We will not place new orders beyond those already committed," said Dave Tovar, a Wal-Mart spokesman.
June 13, 2013
MANAKEESH CAFE ROSE BAKLAVA 7 phyllo dough sheets 200 grams ground cashew 1/2 cup clarified butter, melted 1 cup sugar 1/2 cup water Capful of lemon juice 2 drops rose water Pinch of ground pistachio, for garnish (optional) Stack the dough sheets and cut into 5-by-10-inch rectangles, then into 2.5-inch squares. For the syrup: In a saucepan, combine sugar and water and bring to a boil. Reduce heat to low and stir, 3 to 5 minutes, until sugar is completely dissolved.
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 9, 2013 |
This quiche remake reduces the butter and cheese and eliminates the crust entirely. This dish can easily be prepared a day in advance. Reheat uncovered in a 350-degree oven. Spinach and Mushroom Torte 10 to 12 servings 1 tablespoon mild olive oil 1 tablespoon butter 1/2 cup finely diced onion 12 ounces white mush- rooms, cleaned, stem- med, and thinly sliced Kosher salt Ground black pepper 8 large eggs, beaten 11/2 cups low-fat milk (2 percent)
May 9, 2013
Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted butter 7 tablespoons cake flour 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt Vegetable oil 1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything)
May 9, 2013
Makes 16 to 20 servings 4 cups flour 2 cups sugar 1/2 pound (2 sticks) butter, room temperature, cut into cubes 2 cups boiling water 1 tablespoon baking soda 1 cup molasses 1. Preheat oven to 350 degrees and grease the bottom of a 9-by-13-inch baking pan. 2. Combine flour, sugar, and butter into crumbs in a large bowl, using two knives, a pastry blender, or your fingers. Reserve one cup of crumbs for the topping. 3. In a separate large bowl, add the baking soda and molasses to the boiling water.