October 11, 2013 |
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.
October 21, 2010 |
The National Foundation for Celiac Awareness (NFCA), along with Thomas Jefferson University and Hospitals will hold Appetite for Awareness: A Gluten-Free Cooking Spree from 2-6 p.m. Sunday at the Philadelphia Cruise Terminal at Pier One in the Philadelphia Navy Yard. The event teams area chefs and doctors in a cooking competition to create the best gluten-free dish. There will be a marketplace and a children's pavilion, too. Participating restaurants include Bar Ferdinand, Le Castagne, Rouge and Zahav.
November 9, 1994 |
A quick phone call home to my mother in Canada to double-check the ingredients of a pie recipe - a traditional favorite created by my mom out of necessity years ago - and my Thanksgiving preparations are complete. Canadian Thanksgiving, that is. Yes, in Canada, we have a Thanksgiving Day. Initially, however, it did not have a fixed date. According to tradition, our first Thanksgiving Day was celebrated in 1578 on the rocky shores of Newfoundland. One Reverend Wolfall, a British minister, and a weary group of British settlers gave thanks for surviving their journey to the New World as part of the expedition of Sir Martin Frobisher, an English mariner.
October 23, 2008
Saturday, Oct. 25 Lions Club pancake breakfast and barbecue lunch , featuring pancakes, sausage and scrambled eggs for breakfast and sausage sandwiches, hot dogs and cheeseburgers for lunch, with all proceeds going to provide gift boxes for American troops in Iraq. $5 for breakfast; lunch items range from $1 to $5. Breakfast from 8:30-11 a.m. and lunch from 11:30 a.m.-2 p.m. at the Cherry Hill Armory, Grove Street and Park Drive, Cherry Hill. More information available from Joseph Scioli at 856-783-4705.
November 21, 2007 |
The first American Thanksgiving ended up starting more than one national tradition. There came to be, of course, the annual Thanksgiving feast and holiday. But it also could be credited with starting our tradition of "potluck" and "bring-a-dish" dinners. When the English settlers (mostly Pilgrims) invited the Wampanoag Indian chief and his "family" to join in celebrating the newcomers' first harvest of largely foreign foods on foreign soil they had crossed an ocean to possess, they hadn't factored in the American Indian philosophy that all men are brothers.
November 17, 2011
FREE THANKSGIVING turkeys! Who wouldn't agree to that? Unfortunately, freeing Thanksgiving turkeys is both difficult and illegal - but you can "free" the one on your table this year with a turkey-free dinner. I know, turkey-free Thanksgiving is sacrilege to some, but others are snapping up the new products being introduced to fill a compassionate holiday platter. Of these, Turtle Island Foods' Tofurky has been around for decades - long enough that the misnomer "tofurkey" is often seen referring to any meatless turkey substitute.
January 9, 2015
YOU KNOW that resolution you made to cut back on beer in 2015? Yeah, me neither. But for those who did, here are 16 brand-new resolution-breakers from area breweries. * 2nd Story Wet Hop Pilsner. Owner Debbie Grady has two acres of hops planted on her farm in Pottstown, and they'll be used for a fresh hop flavor when they're harvested next autumn. * Baconator . The garage-based, Media-based Ship Bottom nanobrewery is hoping to expand to a larger space in 2015. Meanwhile, it's begun bottling this whiskey-barrel-aged oatmeal stout flavored with coffee, chocolate, maple syrup and, yes, bacon.
November 27, 1994 |
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.
October 1, 2009 |
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.