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Butternut Squash

FOOD
February 19, 2009
Sunday, Feb. 22 Collingswood Restaurant Crawl , featuring a choice of appetizers at Bistro Di Marino, choice of second course at Blackbird, choice of entrees at the Tortilla Press, and choice of dessert at the Pop Shop. $72, includes meal, tax, gratutity, and bus rides from restaurant to restaurant. Dinners are scheduled to begin at 4:30 and 6 p.m. For more information and to order tickets, call Lydia Cipriani at 856-979-3333. Plan Now Feb. 26: Wine tasting with accompanying food selections , featuring Pacific Rim Gewurztraminer 2007 with assorted sushi; Big Sky, Wash.
FOOD
October 11, 2013 | By Elisa Ludwig, For The Inquirer
Usually vegetables and desserts are opposed in an either/or kind of way - as in eat the former or you won't get the latter. These days, however, pastry chefs are digging deep for inspiration and whipping up dishes that are definitively both. Take Peter Scarola at R2L, who has manipulated fennel, endive, parsnip, and squash to do his sweet bidding. "Vegetables can make dessert a bit lighter but also more adventuresome," he says. "Used in the right way, they can also be a nice alternative to what we think of as classic recipes and create a surprise element.
FOOD
November 27, 1994 | By Marie Simmons, FOR THE INQUIRER
Wild rice is not as wild as it once was, and it is really not rice. So, how did it get its name? One theory is that when 17th-century French explorers first encountered the grain in North America, they called it folle avoine, or "crazy oats. " The term wild rice may have come into use later because of the grain's similarity to common rice. Wild rice is self-propagating in the lakes and rivers in the northern Great Lakes region. Today, most of the wild rice found in our markets is cultivated in man-made paddies in Minnesota and California.
ENTERTAINMENT
January 6, 2011
Here's a sampling from "Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave. " Hungry Girl Lisa Lillien uses specific brands of processed foods in her recipes but in a way that minimizes their caloric impact. SUPER-CHEESY ALL-AMERICAN BREAKFAST BAKE 2 cups fresh spinach leaves 1/2 cup fat-free liquid egg substitute 1 wedge The Laughing Cow Light Original Swiss cheese 1 slice fat-free American cheese 1 slice extra-lean turkey bacon Salt and pepper to taste Nonstick cooking spray Preheat oven to 375 degrees.
ENTERTAINMENT
October 1, 2009 | Associated Press
Asked to create recipes to tempt young palates, Rachael Ray came up with a lasagna bake she described as "a dream, rich, simple and delish. " It's easy to make and is loaded with 3 pounds of spinach and chard. 4 tablespoons ( 1/2stick) butter 4 tablespoons all-purpose flour 3 cups milk Salt and ground black pepper, totaste Ground nutmeg, to taste 1 1/2 cups grated Parmigiano- Reggiano, divided 2 tablespoons extra-virgin olive oil 1 garlic clove, cracked 1 bunch green chard, stems removed and leaves roughlychopped 2 pounds spinach, tough stems removed and leaves roughlychopped 12-ounce box no-boil lasagna noodles Heat the oven to 375 degrees.
ENTERTAINMENT
March 20, 2008
Here are a few recipes from World Cafe Live Chef Matthew Babbage. The spicy chicken dish was served for a Todd Rundgren show, while the bisque went down easy when the Subdudes were in town. When Canadian Dancehall Queen Simone performed here, smoked turkey wings and collard greens were on the menu. ROCKIN' CHILI PEPPER CHICKEN WITH PEANUT SAUCE One 2 1/2-3 pound chicken, backbone removed and wing tips cut off 1 cup chili oil with ground red pepper (recipe below)
FOOD
January 27, 1999 | By Gerald Etter, INQUIRER FOOD EDITOR
You could say that getting things done is the marrow of Alfonso Contrisciani's soul. He's up each weekday before the sun checks in and his workday doesn't quit until 10 p.m. Sometimes (that really means most times) even later. All of this is simply routine to him. But that's because he's an executive chef and the father of three young children, with a fourth on the way. "I have to get the kids off to school by 7, my wife, Josee, is an emergency room nurse, and then I get in here at about 9 or 9:30.
FOOD
December 19, 2001 | By Maria Gallagher FOR THE INQUIRER
When Francis Trzeciak was growing up in Metz, a midsize city in the Alsace-Lorraine region of northeastern France, Christmas Eve meant waiting for P?re No?l, the benevolent bearer of gifts, while worrying that his ill-tempered alter ego, P?re Fouettard, might show up instead to deliver a spanking. Trzeciak, the 39-year-old chef-owner of the Birchrunville Store Cafe in Birchrunville, Chester County, has vivid recollections of the holiday foods of his childhood: sparkling pear and apple ciders, icy oysters, crisp-skinned roasted ducks, and tiny cappelletti pasta filled with ground chicken, nutmeg, eggs and Parmesan cheese.
NEWS
October 7, 2013 | By Julia Terruso, Inquirer Staff Writer
In the shadow of City Hall and the company of 900 fellow dinner guests, Caleb Karlen, 11, sampled the Waltham butternut squash caponata. "Delicious," the sixth grader at Penn Alexander said as he went back for a second forkful at "70x7 The Meal act XXXIV". Caleb, whose mother, Ann, is executive director of Fair Food, is no stranger to heirloom produce. He not only kept up with conversation about food access and healthy eating, he taught fellow diners a few things. The meal, commissioned by the Mural Arts Program to kick off its 30th anniversary, ends the "What We Sow" project, launched in June with the goal of provoking conversations about the politics of food production and healthy eating.
ENTERTAINMENT
October 28, 2010
PUMPKIN-BUTTERMIK PANCAKES 3 cups flour 3 tablespoons sugar 3 teaspoons baking powder 1 1/2 teaspoon baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 3 ounces butter, melted 2 cups Homemade Pumpkin Puree (see below) Butter Whisk flour, baking powder, baking soda and sugar together in a bowl. Add eggs, buttermilk, milk and butter; stir just until ingredients incorporated. Fold in pumpkin. Melt butter in medium-hot skillet and pour some batter in. Cook on one side till batter firms up and bottom browns; flip to brown other side.
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