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.
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.
February 6, 2015 |
In a kitchen on Drexel University's campus in January, notable chef/mad scientist Shola Olunloyo stood before a rapt crowd of professionals and culinary students, extolling the uses of a blast chiller. He showed off its potential for juicing strawberries ("the only other way I know is with a centrifuge"), and transforming Brie ("Any cheese can now be grated. That's what temperature allows you to do. ") The demonstration was part of the Philly Chef Conference, which, in its second year, has become a locus for networking and continuing education in the industry.
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.
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)
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.
January 27, 1999 |
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.
December 19, 2001 |
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.
November 16, 2014 |
One recent morning, Susanna Foo could be found, bundled in a quilted jacket, picking out boxes of butternut squash, cauliflower, and sweet potatoes at the chilly wholesale produce market in Southwest Philadelphia. The weekly shopping dates to her days on Walnut Street, when for 25 years her eponymous restaurant was the toast of the town. She'd pioneered a new cuisine, a blend of Chinese sensibility and French technique. And even after decamping five years ago to a cafe in suburban Radnor, she remains picky about her vegetables.