July 3, 2015 |
If you're looking for ways to liven up your grilling for Fourth of July weekend, then it's time to look beyond the burger/steak/chicken trifecta and start thinking of ways to eke flavor out of all kinds of ingredients. "Grilling gives food that extra, unexpected element. The grill is basically the centerpiece of our kitchen . . . almost everything touches it at some point," says Eli Collins, chef of Pub & Kitchen. What chefs like Collins are doing in restaurant kitchens works just as well at home: Moving meat from the center of the plate (and fire)
August 22, 2014
V ARNANA "V" Beuria, 35, of Southwark, is chef/owner of Chhaya Cafe. A native of India, she earned an economics degree from Penn and a degree in culinary arts from Philly's Restaurant School. She recently moved the cafe two doors down on East Passyunk Avenue. The new location is nearly double the capacity to 60 seats, and she's adding at least three employees. Q: Why'd the biz move? A: Last year I didn't think we could survive another summer where we were. It was too tight, we got crowded and the waits became unmanageable.
February 22, 2013 |
Canapes may sound stuffy, but they actually are on the easy end of the party-food scale. And this year, for your Oscar viewing party, you've got a great reason to try making the old-school Philly canape made famous in Silver Linings Playbook : Crabby snacks. Crabby snacks are, to quote the Matthew Quick novel on which the multiply nominated movie was adapted, "buttered crabmeat and orange cheese on English muffins. " Crabby snacks sometimes go by other names, like "crab bites," "crabby bites," "crabbies" or "crab canapes.
February 21, 2013 |
"OH, MY GOD, I couldn't live without cheese!" Ever heard those words, or maybe uttered them yourself? I sure have. Back when I, a longtime vegetarian, decided to go vegan, the prospect of life without cheese yawned as a desolate, ascetic slog of eternity without such rich, gooey gustatory pleasure. What a martyr to cross the line into that bleak, barren world! A couple of dairy-free months later, I was already puzzling at such grandiosity. Cheese? Really? I didn't know then how casomorphins, a dairy component that's concentrated in cheese, act as opioids - that is, they confer a mild but habit-forming euphoria.
September 6, 2012
HERE ARE some recipes, printed verbatim (unless otherwise indicated) from cookbooks in Guillermo Tellez Cruz and Sandi Foxx-Jones' collections. CHEESE BLINTZES WITH LINGONBERRIES For the crepes: 4 eggs 1 cup milk 1 cup all-purpose flour 1/8 teaspoon salt 2 tablespoons unsalted butter, melted, plus more for cooking For the filling: 1/2 pound cream cheese, at room temperature 1/2 pound farmer's cheese, at...
August 30, 2012 |
I love cheesecake in any form, but this year I am most in love with a cheesecake with a surprise: Nectarine and Black Pepper Cheesecake. Ricotta brings a lightness that is unmatched to the classic New York cheesecake. I add mascarpone and American cream cheese to help balance the ricotta and achieve an ideal creamy texture. Near Modena, in Emilia-Romagna, nectarines are often served with black pepper and balsamic vinegar, a combination so deceptively perfect and balanced that it seemed a logical step to mix that combination with delicious ricotta and cream cheese.
July 5, 2012 |
What's cooking? Sandwiches, salads and snacks with a Native-American influence, using ingredients such as corn, quinoa, wild rice, bison, beans, squash, berries, nuts, seeds and chocolate. Find it: Sundays in Dickinson Square (Tasker and Moyamensing), 10 a.m.-2 p.m.; Mondays in Love Park, 11 a.m.-3 p.m.; Thursdays ?at the Mount Airy Farmers Market (Carpenter and Greene), 3 p.m.-7 p.m. The bright, summertime-colored truck is sure to catch your eye. In the driver's seat: Sue Wasserkrug opened just two months ago after deciding that being a lawyer just wasn't for her anymore.
June 7, 2012
I expected to hate this new product. I mean, chocolate cream cheese sounds like something we could all live without. But then I tasted the dark chocolate version, and, well, I stand corrected. It's rich and creamy, with a little bitterness from the Belgian chocolate, and a little tang from the cream cheese. Spread it on butter cookies, or use it to dip strawberries. And I'm sure there are baking applications yet to be explored. I can still live without the white chocolate or milk chocolate versions, but the dark chocolate is worth a try. Philadelphia Indulgence, from the makers of Philadelphia Cream Cheese, 2.99 for an 8-ounce tub. — Maureen Fitzgerald A smashing souvenir Just in case all the details of the sudsy insanity of Philly Beer Week are beginning to fade before it's over, here's a prime piece of festival swag that's likely to endure: a mini-Hammer of Glory bottle opener that Standard Tap co-owner William Reed had artist Warren Holzman cast in bronze.
April 12, 2012 |
A good macaroni and cheese takes time. At least one that doesn't come out of a box. That's why, when leafing through the new cookbook Home at 7, Dinner at 8 (Kyle, $19.95), by Sophie Wright, the British chef's mac 'n' cheese caught my eye. She shortens cooking time by skipping the sauce, but keeps the result homogeneous and creamy by using Boursin and cream cheese. Creamy Macaroni and Cheese Makes 6 servings 1 pound penne pasta 5 ounces Boursin cheese 3 tablespoons cream cheese 9 ounces grated mozzarella cheese or fresh mozzarella 6 ounces fresh baby spinach 1/4 to 1/2 cup breadcrumbs 1/4 to 1/2 cup grated Parmesan 1. Cook the pasta in a large pot of well-salted boiling water over high heat until al dente, about 9 minutes.