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
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 |
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 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.
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 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1. Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2. Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3. Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
March 29, 2013
Percy Street Barbecue is known for ribs, brisket, and the like. Three years in at Ninth and South Streets, chef Erin O'Shea has added seafood and Southern dishes to her menu, channeling her Southern cooking roots. She gets grits from Byrd Mill in Ashland, Va. They cook all day in chicken stock with a touch of butter and salt before they're chilled overnight; the next day, cooks hit 'em with more stock, butter, and salt, and serve them with surry sausage, fried oysters, and pickled red onion ($8)