June 23, 2016
Makes 4 servings 1 pound boneless chicken breast (marinate chicken with plain yogurt, salt, pepper, turmeric and chili powder for 1/2 hour) 3 small green fresh chilies 3 tablespoons cooking oil 3 whole cloves 2 cardamom pods 1 tablespoon of black mustard seeds 5-6 whole red dried chilies 2 large onions, finely chopped 2-inch piece of root ginger, finely chopped 4 garlic cloves, crushed 1 teaspoon red chili powder 1/2 teaspoon each: ground cumin, ground coriander 1 teaspoon each: turmeric, garam masala Salt to taste 6 ounces of roasted grated coconut 2 cups of chopped tomatoes, pureed Handful coriander leaves 1. Cut chicken into bite-size pieces.
April 1, 2016
Makes 4 servings 1 leek 6 dried dates, pitted 1 teaspoon celery leaves or Italian parsley 4 cloves garlic 11/2 cups red wine (we used a Primitivo) 2 tablespoons garum (Delfino brand Colatura di Alici or Blis' bourbon barrel-aged Red Boat) 1/2 teaspoon powdered asafoetida (aka hing, common in Indian cooking) 1 teaspoon each: fennel seeds, cumin seeds 1 or 2 bay leaves 4 chicken thighs (bone in, skin on) 1/4 cup melted butter 1 teaspoon salt Ground black pepper to taste 1 cup all-purpose flour A few cups of canola oil for frying 1. Chop off the green top of the leek and finely chop the leek, dates, and celery leaf/parsley separately.
June 28, 1989 |
Strictly speaking, Quick White Chili is neither quick nor white. But quickness is a relative thing; an under-an-hour recipe for chili should fit even in busy cooks' schedules. And this chili's color, while far from faint, nevertheless pales by comparison with chilies prepared with browned beef, red beans and dark chili powders. This chili is quick and white because it is made from diced boneless chicken breast that is lightly browned in olive oil, then simmered briefly in a sauce of tomatillos, tomatoes and chicken broth that is spiked with shallots, garlic, canned green chilies and Mexican spices.
December 12, 1993 |
Not all that many years ago, a restaurant specializing in roast chicken might exist, but its location would be a busy highway and the decor pure truck stop. Roasters makes it perfectly clear that it is not that sort of restaurant. The address is an easy stroll north from Rittenhouse Square and its affluent neighbors, and the place itself is as warm and homey - pretty, even - as a country kitchen. Rough-textured white walls, tile floors and banquettes upholstered in cheerful provincial print are the basics.
May 9, 2013
Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.
April 7, 2000 |
When someone yelled, "Let's play chicken," Vithoune "Tune" Khamthoumy thought it was a great idea. He swerved his car into the oppoosite lane of traffic on Rising Sun Avenue and headed for an oncoming car. The other car veered off and wound up on the sidewalk. But the game wasn't over. Khamthoumy headed for another car. This time nobody veered and a grinding, head-on collision resulted. The other driver, Kevin J. Blackwell, 43, who was on his way home from his job with SEPTA, was killed.
March 29, 1989 |
With many people trying to eat light these days, chicken and fish have become menu mainstays. That's good. But many of those people just keep grilling that fish and chicken, serving them unadorned in the name of calorie- counting. They have become boring. That part's bad. Take a cue from restaurateurs, who earn their living perking up ordinary foods. Enliven fish and chicken with simple fresh vinaigrettes, salsas, cold sauces or whatever you call them. Tomato Basil Vinaigrette, chef Wolfgang Puck's creation, is served with grilled fresh tuna and has been on Spago's menu since the Los Angeles restaurant opened.
September 16, 1987 |
Q. I am, or have been, a great lover of all kinds of chicken. We seem to have no one in this part of the country raising chickens. We're subjected instead to Holly Farms and Country Pride, both of which raise chickens in either Texas or Arkansas, and they seem to feed them tremendous amounts of some sort of fish meal, which I smell while cooking and taste when attempting to eat these black-in-the-bones, fish-smelling and fish-tasting chickens....
May 4, 2000 |
The head chicken has a problem. Mainly, it's that there is no such thing as the head chicken, and even if there were, it wouldn't be her. "Oh, that one. She thinks she's the boss," says Turkan Demirden. "We're going to put her in the bag. " Demirden is the chicken wrangler on the set of Jason and the Argonauts, which airs on NBC starting Sunday. Exteriors for the two-part film were shot in Turkey last fall, and the ancient city of Ioclus, Jason's home port, was reconstructed here at an out-of-the-way place called the Sundance Campground.
April 14, 1988 |
Princess Caroline, in Miami this week to raise money for the Miami City Ballet and Les Ballets de Monte Carlo, found herself in the middle of a controversy over the value of California chickens versus the Florida variety. It seems that 300 California chickens are being flown in for a $2,500-a-plate benefit dinner tonight. Local chicken raisers wanted to know what was wrong with home-grown. Pressed on the matter yesterday, Caroline feigned concern and said: "Of course, I'm very sad for the Florida chicken producers.