September 1, 2016 |
Makes 2 servings For pickled peaches: 1/2 cup rice vinegar 1/2 cup water 1 tablespoon Kosher salt 1/4 cup sugar or honey 1 sprig thyme 2 local peaches, cut into quarters For grilled peaches: 1/4 cup maple syrup 1/2 stick cinnamon 1/2 star anise 1 clove 2 local peaches, cut into quarters 1 sprig rosemary 2 tablespoons extra-virgin olive oil For the vinaigrette: 4 tablespoons white...
July 14, 2016
Makes 6 servings 4 cups chicken stock 2 cups white wine 2 carrots, peeled and roughly chopped 2 garlic cloves, peeled 1/2 small yellow onion 3 thyme sprigs 1 stalk celery, roughly chopped plus ¼ cup minced celery 4 boneless skinless chicken breasts 1 cup red grapes, halved 2 tablespoons minced shallot 1 tablespoon prepared horseradish 1/2 cup mayonnaise 1/2 cup fat-free plain Greek yogurt ...
February 26, 2016 |
Hairy, bumpy, and misshapen, root vegetables are hardly glamorous produce. But these kitchen workhorses are ideal for hearty meals, especially in the pre-green months. "When root vegetables are cooked well, they're naturally sweet and they can really hold their own as the center of the plate," says Jon Cichon, chef of Lacroix. The trick is to make them feel exciting. Often relegated to prepackaged soup kits or the forlorn corners of the supermarket shelf, the less familiar roots and tubers are nevertheless worth exploring.
February 26, 2016
Makes 2 main course or 4 appetizer servings 2 cups peeled, diced celery root (about 1 pound) 1/2 cup chopped onions 21/2 tablespoons olive oil 2 teaspoons salt 2 teaspoons freshly ground black pepper 1/2 cup chickpea flour 2 teaspoons Old Bay seasoning 2 cups peeled, grated celery root (about 1 pound) 1/2 cup vegan mayo 4 cornichons 2 tablespoons capers, drained 2 tablespoons chopped fresh dill 2 tablespoons Dijon mustard 2 tablespoons coarsely chopped shallots 1 tablespoon fresh tarragon leaves 1/4 cup canola oil for frying 1. Preheat the oven to 350°F.
February 5, 2016 |
MONDAY'S RED BEANS AND RICE 2 tablespoons rendered bacon fat 1 onion, diced 1/2 green bell pepper, diced 1 stalk celery, diced 1 pound red kidney beans, soaked overnight and rinsed 1 smoked ham hock 3 bay leaves 2 green onions, chopped Salt, fresh ground black pepper, and Tabasco to taste 4-6 cups cooked Louisiana white rice In a heavy soup pot over medium-high heat, sweat the onions, bell peppers, and celery in...
January 28, 2016
Makes 6-8 servings 2 medium onions, chopped 2-3 carrots, cut in chunks 1 head cauliflower, chopped in medium-size pieces 3 tablespoons olive oil 4-5 cloves garlic, minced 2 stalks celery, chopped 1-2 tablespoons curry powder (based on taste preference) ½ teaspoon red pepper flakes 6 cups vegetable or chicken broth 1 tablespoon tomato paste Salt and black pepper, to taste 1. Toss the chopped onions, carrots, and cauliflower together with 2 tablespoons of olive oil and some salt and pepper.
January 21, 2016
Makes 6 servings 3 cups of celery diced into 1/2-inch cubes 3 tablespoons butter 6 cup beef broth 1/2 cup Arborio rice Parmesan cheese grated 1. Place butter and celery in soup pot, cover, and cook over medium flame for 10 to 12 minutes. Stir occasionally and make sure you don't overcook (mushy celery . . . bad) 2. Add broth and bring to boil; salt if needed. 3. Add rice, cook for 15 minutes more or until rice is al dente. 4. Serve with grated cheese.
March 27, 2015 |
As our second cooking class got underway at Roberto Clemente Middle School, I was amazed at how quickly these eighth graders had gotten the hang of things. They filed in, stashed their backpacks, donned their aprons, washed hands, and turned to the recipe. "We're making the winter minestrone today," announced Tatiana Castillo, 13, completely in charge. A new student joined us, our only boy, Raul Camacho, 14, who sports a thick shock of dyed-blue hair and hip black glasses. I wasn't sure what to expect, but he was quiet and serious, and actually a calming addition to our group.
April 25, 2014
THE shagbark hickory, distinctive for its shedding bark, is a common tree in southeastern Pennsylvania. SHAGBARK HICKORY SYRUP 2 pounds shagbark hickory bark 2 cups granulated sugar Preheat oven to 325 degrees. Scrub bark thoroughly in clean water to remove debris. Break bark into roughly 8-inch pieces and place on a baking sheet. Toast bark until slightly brown and toasty smelling, about 25 minutes. Place bark in a large pot and add enough water to cover by one inch.
April 4, 2014 |
Even before the others had shed their backpacks and donned their aprons, Nick Rodriguez, 10, was smashing a clove of garlic, slamming his fist on the flat side of a knife, at our second cooking class at Henry Lawton Elementary. Yes, he said, without looking up, he had already peeled it. "Hey! I want a turn!" said Christian McKinney, 11, feeling like he was missing out. "Hang on, guys," I said. While I was thrilled with the enthusiasm and the smashing skill retained from class the week before, I wanted to remind them to read the entire recipe before plowing in. So each took a turn reading part of the instructions for tortelloni minestrone soup (we substituted the smaller tortellini)