April 26, 1989 |
Cooks often run across recipes that call for such ingredients as Italian seasoning or Cajun spice. These are nothing more than pre-packaged spice or herb mixtures. Spice and herb blends are quite common in many cuisines. When you buy most commercial chili powders, for example, you're buying chili powder mixed with other spices. Actually, you can make your own blends easily. Not only do you save some money, but you can alter the ingredient amounts to suit your taste. Simply use a bowl and wooden spoon to combine seasonings listed below in proportionately larger quantities.
June 6, 2002
Pick up a shoe, an orange, and your cup of coffee. Now, try juggling them. Can't do it, can you? Yet, stumbling upon someone who can could turn an ordinary walk into a feel-good city experience. Skilled street performers - the jugglers, the mimes, the musicians - can be the cayenne pepper that add zing and song to a city. Philadelphia, sad to say, has little such spice. In fact, The Inquirer yesterday profiled the dwindling number of artists who play around town. Some city officials hit the right note when they talk of luring more performers to Philly streets.
March 5, 2003 |
Who says we all can't get along? Not the worldly folks at the Abbaye, the latest Northern Liberties restaurant at 3rd Street and Fairmount Avenue. Specializing in Belgian beers, this place makes the classic New Orleans sandwich with Pacific coast oysters dredged in Japanese breadcrumbs and served on Italian bread. Chef Tom Lax tops it off with a Vietnamese hot sauce that he calls "the kickin' chicken" because of the bird on the bottle. OYSTER PO-BOY FROM THE ABBAYE For the mayonnaise: 1 quart mayonnaise 1 small bunch chives 2 tablespoons lemon juice 2 cloves garlic, minced fine 1 teaspoon white pepper 1 teaspoon cayenne pepper 6 eggs 1 tablespoon dried oregano 1 tablespoon cayenne 1 tablespoon dried thyme Dash salt and pepper For the sandwich: 15 medium-sized Pacific oysters 5 cups flour Panko (rice)
August 20, 1986 |
From the highways and bayous of South Louisiana comes Terry Thompson's Cajun-Creole Cooking (HPBooks, $9.95). Thompson, a food writer and restaurant consultant, is as steeped in the ways of the Cajuns and Creoles as file gumbo is in tradition. Her attractive paperback presents a look at the roots of this interesting cuisine and explains the ethnic nuances that gave birth to it. The necessary ingredients are described, as are the people who developed them. The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores.
March 15, 2013 |
Classic stuffed flounder is reimagined with a meatier fish, cod, and served with a salad of crab, corn, scallions, and pineapple. Cod With Corn, Crab, and Pineapple Salad 4 servings For the salad: 5 ounces chopped, cored pineapple 2 tablespoons finely chopped parsley 1 tablespoon white wine vinegar 2 tablespoons olive oil 1 teaspoon sugar Salt Fresh black...
January 17, 2013 |
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side. Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
March 18, 1987 |
For cooks who find that digging into a bowl of chili has all the excitement of a treasure hunt, Michael McLaughlin's The Manhattan Chili Co. Southwest American Cookbook (Crown Publishers, $9.95) can provide an interesting and informative cache to explore. McLaughlin is the chef and co-owner of New York's Manhattan Chili Co. Restaurant and is recognized by authorities as an expert on chili-making. His book offers a straightforward, no-nonsense excursion into the warm world of chili.
February 15, 1995 |
Like most firefighters, New York firefighter Joseph T. Bonanno Jr. loves to eat. And like many firefighters, he loves to cook. Unlike most firefighters, Bonanno is mindful of fat and cholesterol. A certified fitness instructor and personal trainer, he met with skepticism when he began opting out of firehouse meals to cook low-fat dishes for himself. "But when two of the firefighters in my firehouse required bypass surgery, suddenly even the most cynical veteran became interested in my cooking," he writes in "The Healthy Firehouse Cookbook" (Hearst Books, $20)
September 13, 2007 |
Q: I would like to make a traditional fried catfish dinner with hush puppies. Would you please send me some easy recipes and tell me the best way to prepare this meal? - Sue K. A: As a fisherman, I can tell you that although there is beauty in the simplicity of your request, beauty and catfish don't belong in the same sentence. I have always thought that with their slimy, ugly whiskers and gaping mouths, catfish would make great creatures for a B horror movie like "Attack of the Killer Farm-Raised Mississippi Catfish.
September 6, 1989 |
You don't need a tandoor, the Indian clay-pit oven, to cook Chicken Sticks, Tandoori-Style. The recipe is a quick fix on the Indian tradition of threading whole chickens on long skewers to roast in the deep ovens. Cubes of chicken, coated with a spicy tandoori-inspired sauce, cook in about 10 minutes. Grill thick slices of onion alongside the chicken as a substitute for the usual accompaniment of roasted onions. A cool yogurt salad or relish, called raita in India, is another must for this menu.