May 9, 2013 |
My father's one claim to fame in the 1939 Northeast High School yearbook was that he was the shortest boy to graduate that year. At 63 inches, he was pictured in the yearbook shaking hands with the tallest guy on the basketball team. A resident of Port Richmond, my father attended Charles Carroll Elementary School and John Paul Jones Academy before enrolling in Northeast in 1936. In spite of the hardships imposed by the Depression, my father and his seven siblings, children of parents who never made it beyond fourth grade, all graduated from high school or business school.
May 9, 2013
Makes 4 servings 4 tablespoons butter, softened 3/4 cup heavy cream 1/2 cup poached chicken or lobster chunks, small peeled raw shrimp, cooked spinach, or a few slices of black truffle Salt and pepper 4 eggs Ground nutmeg Small handful chopped chives, tarragon, parsley, or other tender herbs 1. Preheat the oven to 400 degrees....
April 26, 2013 |
This is the seventh in a series on healthy cooking classes at St. Martin De Porres School in North Philadelphia. The girls were so thrilled to see chicken thighs and drumsticks that they temporarily lost their minds. "Are we making fried chicken?" Hope Wescott asked breathlessly. "Sorry," I said. "Not in a class about healthy cooking. " In truth, I did test a version of oven-baked "fried" chicken - dipping it in yogurt and rolling it in smashed corn flakes - and it wasn't bad. But, honestly, it wasn't nearly as good as true fried chicken.
April 25, 2013 |
WASHINGTON - An analysis of more than 33,000 cases of foodborne illness shows that ground beef and chicken have caused more hospitalizations than other meats. The report by the Center for Science in Public Interest says chicken nuggets, ham and sausage pose the lowest risk of foodborne illness. The group used government data on 1,700 outbreaks over 12 years to analyze salmonella, E. coli, and other pathogens that were definitively linked to a certain meat. CSPI categorized turkey and steak as "high risk" and deli meat, pork, roast beef and beef or pork barbecue as "medium risk.
April 25, 2013 |
Here is an excerpt from Craig LaBan's online chat of April 23, 2013: Craig LaBan: There's a new cafe in the sunny, modern space at the corner of 12th and Spruce: Toast. It's the house-made English muffins, pictured here, that are the draw. These were almost too good - so perfect they looked just like very good versions of store-bought muffins, but more tender, with toothsome, butter-soaked crannies. Also, I've been enjoying some recent visits to Citizens Bank Park.
April 25, 2013
Makes 5 servings 10 bone-in chicken thighs and drumsticks, skin removed ½ cup Dijon mustard 1 clove garlic, minced ¼ cup maple syrup ¼ teaspoon oregano 1. Preheat the oven to 375 degrees. Rinse the chicken and pat dry with paper towels. 2. Combine the mustard, garlic, maple syrup, and oregano in a small bowl. 3. Spread the mustard mixture evenly on top of each chicken thigh or drumstick, being careful to cover as much of the surface as possible to form a crust.
April 25, 2013
Company description: "It's KFC for the way consumers live - and eat chicken - today. It's everything they love about Original Recipe chicken, but without the bones. " Location: The Gallery at Market East. Nutrition information: White meat piece (103 grams): 200 calories, 24 grams protein, 8 grams fat, 610 mg sodium. Dark meat piece (107 grams): 250 calories, 21 grams protein, 14 grams fat, 850 mg sodium. Price: $5.38 (including tax) for two pieces of chicken (one white meat, one dark)
April 13, 2013 |
When Cara Graver was growing up in Malvern, that part of the world was a lot more countrified and backyard chickens were definitely not considered divas. "They lived in a concrete block building, nothing fancy," says Graver, 66, a potter who had a similarly boring coop at her wooded home in Chester Springs, Chester County - until 2011, when you might say opportunity fell. A tree crashed on top of the old chicken house, and Graver lost no time replacing it with a round, adobelike coop that looks like it belongs in the desert or a glossy magazine.
April 12, 2013 |
Like so many Yiddish words, schmaltz has mixed connotations - it can be used to describe something fine and expensive or something corny and over-the-top sentimental. But for many cooks, its true meaning lies on the palate. "If you don't use schmaltz, your food will be flavorless," says Russ Farer, general manager at Schlesinger's Deli in Center City. "It's that simple. " Schmaltz, of course, is the rendered fat of chicken (or goose) that European Jews adopted for kosher cookery in place of butter when tallow from beef proved prohibitively expensive.
April 11, 2013
Makes 4 cups of chicken salad or 6 sandwiches For the chicken salad: 1 whole chicken, approximately 3 pounds Diamond Crystal kosher salt 4 scallions, finely chopped 3 stalks celery, finely chopped 1 cup mayonnaise Freshly ground black pepper For the sandwich: Schmaltz 12 slices challah Gribenes Cucumber pickles Pickled cherry peppers 1. Make the chicken salad:...