January 8, 2016
8-10 servings For the crust: 1 stick unsalted butter 2 tablespoons sugar 2 egg yolks, lightly beaten 13/4 cups flour, sifted with 1 teaspoon baking powder and 1/2 teaspoon salt 3 tablespoons light cream 16-18 Italian prune plums, pitted and quartered For the tart topping: Mix together 3/4 cup sugar 11/2 tablespoons flour 1/2 teaspoon cinnamon 3 tablespoons butter 1....
December 31, 2015 |
Serves 6. 2 tablespoons sunflower oil 8 rashers smoked streaky bacon, snipped into pieces 1 onion, finely chopped 3 garlic cloves, peeled and bashed 1 ounce dark muscovado sugar 2 tablespoons molasses 31/2 fluid ounces cider vinegar 2 teaspoons mustard powder 18 ounces tomato puree 1 shot espresso 14-ounce can navy beans, rinsed and drained 14-ounce can pinto beans, rinsed and drained 6 slices white...
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings 3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes 1. Melt half of the butter in a large skillet over medium heat.
October 30, 2015 |
A better butter Just as Italians debate the subtleties of their finest olive oils, the French obsess over butters. One of my longtime favorites, Echiré, has been the butter gold standard at Bibou, and the equally wonderful Pamplie (with sea salt) lathers the baguettes at sister restaurant Le Chéri. But a new contender has arrived at Di Bruno Bros. in a big wicker basket from one of France's rock-star cheese mongers, Rodolphe Le Meunier. This "beurre de baratte" - churned in the old-school way as opposed to modern centrifuge methods - isn't le bonmarché at $12.99 a pound.
August 16, 2015 |
What it is: It may be difficult to believe that peanut butter was once considered a health food. But allergies and calories aside, jelly's better half is such a favorite the typical American consumes six pounds of peanut butter a year. And it is certainly a ubiquitous consumable, appearing in the kitchen cupboards of 94 percent of U.S. households. Though it seems like a magical substance that is usually eaten spread on other foods such as apples and crackers - or on bread and paired with fruit preserves to create that lunchbox favorite - it is not much more than a simple recipe of dry roasted peanuts, and perhaps some salt, ground to make a paste.
August 7, 2015
DENISE FIKE'S MEATBALLS Serves 6-8 1/2 c. extra virgin olive oil (or more as needed) 4 Tbsp. butter (or more as needed) 1 large onion, chopped 3 carrots, minced 2 stalks celery, minced 3 cloves garlic minced 1/8 cup Gravy Master 1/4 cup soy sauce 5 dashes Angostura bitters 1 lb. ground veal 1 lb. ground sirloin 1 lb. ground pork 2 eggs 1 bunch parsley, stemmed and minced 1/2 cup Parmigiano...
July 24, 2015
It's really not so crazy, having a warm bowl of soup on a hot day. As chowders go, this is a light one, fragrant with thyme. To make this vegetarian, skip the bacon fat, and add an extra tablespoon of butter for sauteing the onion, seasoning it liberally with smoked Spanish paprika. Serve with a tomato-graced salad. Double Corn Summer Chowder 4 servings (makes about 101/2 cups) 5 cups water 5 or 6 medium ears corn 12 ounces small yellow creamer potatoes 1 teaspoon kosher salt, plus more as needed 1 large onion 1 small bunch fresh thyme 4 ounces thick-cut bacon 1 tablespoon unsalted butter 2 tablespoons flour 2 cups half-and-half 1 teaspoon sugar Freshly ground black pepper 1. Bring the water to a boil in a large pot. 2. Meanwhile, shuck the corn and remove any silk, then cut off and reserve the kernels (to yield 4 cups)
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.
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.
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.