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)
February 21, 2013
WE KNOW better than to try to pin down the details on Anne Cappelletti's homemades. But a plate of Crabby Snacks sounds like the perfect accompaniment to Sunday's broadcast of the Academy Awards, which starts at 8:30 p.m. on ABC. The finger food - a/k/a Crab Bites, a/k/a Old English Crab Hors D'Oeuvres - is featured in Oscar-nominated, locally filmed "Silver Linings Playbook. " It's a tradition in the household of former Haddonfield teacher Matthew Quick, who wrote the novel. CRABBY SNACKS 7 oz. can crabmeat (well-drained)
December 20, 2012
Makes 10 servings 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks 1 cup milk, hot but not boiling 1/2 pound unsalted butter Salt and white pepper, to taste 3 egg yolks 1. For potato puree: Warm oven to 300 degrees. Add potatoes to large pot of cold, salted water. Bring to a boil and cook until just tender, about 8-10 minutes. Potatoes should just break apart against side of the pot when pressed with a wooden spoon. 2. Drain and place potatoes on sheet tray, then place in warmed oven for 5 minutes to allow excess liquid to evaporate (this allows potatoes to absorb more milk and butter)
December 13, 2012 |
Holiday cookie baking can take over a kitchen for days and even weeks, with multiple dough recipes to measure, roll, shape, bake, ice, glaze, and sprinkle. Having baked hundreds of cookies over the years, I've developed a new strategy to manage the bake-a-thon: Take one great, basic recipe - be it for brownies, biscotti, or brittle - and make variations on the theme. By far the easiest and tastiest is the butter-blessed cookie favorite: shortbread. With a basic recipe - four ingredients if you count salt - you can quickly create a dozen different cookies or bars, with a range of flavors and shapes.
October 5, 2012 |
Having a taste for Butter depends almost entirely on whether you find the comedy of condescension and ridicule a hoot or a very cheap form of amusement. This satire on self-righteous, homily-spewing red-staters and the cutthroat world of butter carving trades almost entirely on making jokes at the expense of others, most of all an obsessed, venal woman who could pass as a kissin' cousin to two prominent female Republicans of the preprimary season ( Butter was made in 2011). Decidedly not a critics' picture, Butter brandishes the sort of snide humor that plays well with a large public, but a fair slice of that audience could well be put off by the whiff of an agenda that's hard to miss.
October 5, 2012 |
AS POLITICAL satires go, "Butter" is about as subtle as a slab of lard served on a slice of ham. Big, broad, but only fitfully funny, it takes a swipe at Iowa and Iowans. A few sucker punches land, thanks largely to a star-studded cast. But it never feels like anything but an outsider's nasty dismissal of the corn-fed corner of red-state culture. Jennifer Garner is cast amusingly against type as Laura, a real Lady Macbeth with a butter knife. She shouldn't have to take up that knife, but the Iowa "Mastery of Butter" judges have nudged her dairy-Degas, 15-time state fair butter-carving champ husband, Bob, out of competition.
July 12, 2012
Salt 2 to 3 ounces linguine 1 teaspoon butter 2 scallions, sliced fairly thin A splash of vodka 2 or 3 slices smoked salmon 3 to 4 tablespoons heavy cream Freshly ground pepper 1 teaspoon capers, rinsed Parsley 1. Cook linguine according to package directions, adding salt to water. While linguine is boiling, melt the butter in a small wok or medium skillet. Toss in the scallions and saute gently for one minute, stirring.
July 12, 2012 |
1 cup flour ½ cup brown sugar 6 tablespoons butter, cut into 6 pieces Pinch of salt 1. In the bowl of a food processor, blend ingredients well. Note: Favorite Crisp Topping Variations: 1. Add ½ cup walnuts, pecans, or almonds. 2. Substitute up to ½ cup of rolled oats for some of the flour. 3. Add 1 teaspoon cinnamon or cardamom to the mixture. 4. Use vegetable oil instead of butter. 5. Add 2 more tablespoons butter for a more crumbly topping.
July 12, 2012
½ teaspoon soft butter and 1 tablespoon grated Parmesan for preparing the mold 2 teaspoons butter 1 tablespoon all-purpose flour 1/3 cup milk Large pinch of salt Small pinch of paprika 1 egg yolk 2 egg whites 1/3 cup tightly packed grated cheese (an aged Cheddar, a Swiss cheese, and an aged mountain cheese) 1. Smear the soft butter around the inside of your mold, and sprinkle the Parmesan around the sides and bottom.
July 1, 2012 |
When I finally met Nora Ephron six years ago, I did something I had never done before in a few thousand interviews and I haven't done since. I told her I loved her. I have always loved her, since first reading her Esquire pieces in the 1970s. Of course, her admirers are legion. We love her extraordinary wit, her inimitable style, her appetite for risk and change. Her actual appetite, for butter, pate, steak, pie, and her rejection of the egg-white omelet, of which she noted, "People who eat them think they're doing something virtuous when they are instead merely misinformed.