June 16, 2011
LOBSTER & ASPARAGUS SALAD WITH TARRAGON VINAIGRETTE 2 small lobster tails 1/2 pound medium asparagus 1 head red-leaf lettuce Tarragon Vinaigrette (see recipe below) Cook lobster tails in boiling water 1 to 2 minutes until bright red. Remove from water and let cool. Split tails and remove meat from shells. Slice meat on diagonal from front to rear. Chill. Blanch asparagus 30-45 seconds in boiling water. Remove spears from heat and place in ice water to set color and stop the cooking process.
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.
October 23, 1988 |
A microwave oven makes dandy cheesecake and teaches some valuable principles, too. For example, when you melt butter in a microwave, you should cover it with wax paper to keep it from spattering. And you should microwave crumb crusts on medium-high power, watching them carefully because sugar mixtures can brown and burn with stunning speed. Sugar mixtures (especially buttery ones) attract microwaves. Cream cheese can be softened very quickly in a microwave, but the power level should be even lower - at medium - to keep the cream cheese from toughening or separating.
May 28, 1992 |
The shopping list includes: 200 dozen eggs 500 pounds of chicken and ham 175 pounds of cream cheese 300 pounds of vegetables 50-60 gallon containers of mayonnaise 1,400 loaves of bread Fortunately Cyndee Sammons does not have to carry all of it home. But she does have to make the food - about 35,000 tea sandwiches for the Devon Horse Show and Country Fair. She started at 6:30 Friday morning in the kitchen of St. Luke's Church in Devon and will work until midnight every night of the show.
January 13, 1993 |
Kraft Philly Free Philadelphia Brand Free Nonfat Pasteurized Process Cream Cheese Product. $1.69 per 8-ounce tub. Also available in 12-ounce size. Bonnie: Ever notice how often the sodium and additives go up as the fat goes down in many of the new lower-fat products? That's true of new Philly Free, one of the first nationally available non- fat cream cheeses. Philly Free contains 25 calories, zero fat, and 170 milligrams sodium compared to regular Philadelphia Brand cream cheese's 100 calories, 10 grams of fat and 85 milligrams sodium per ounce.
May 20, 1998 |
Served from his restaurant kitchen, Rittenhouse Hotel chef Jim Coleman suggested, this dish might be called a Napoleon of Roasted Peanuts, Pureed Grapes and Marshmallow Mousse. But served up by five contest finalists, ages 7 to 10, at Haddonfield Gourmet, the recipes Coleman was judging were, plainly speaking, Peanut Butter and Jelly Sandwiches. The contest earlier this month challenged youngsters, ages 5 to 11, to submit an original, "ultimate" PB&J recipe. The five were culled from more than 100 entries, some as unusual as PB&J on a bagel with salsa and goldfish snack crackers.
June 30, 2011 |
The cupcake craze of the last few years has brought bakers' creativity to the fore, allowing them to show off exotic and elaborate recipes on a tiny scale. But the trend also seems to have revived a taste for an old American classic: Red Velvet, a mild chocolate cake dyed red, usually with food coloring, and layered with sweet cream-cheese frosting. And, as bakeries throughout the region can attest, people go wild for it. "People are always asking for them," said Elizabeth Halen, owner of the Flying Monkey Bakery at Reading Terminal.
August 21, 2008
Recycled but rustic Eco-friendly wine-drinkers can feel good about enjoying their favorite vino in these recycled glass goblets and the matching decanter. The glasses double as parfait dishes, perfect for desserts or fruit salad. Cream cheese with tang Goat milk producer Meyenberg has branched out with yet another new product: goat-milk cream cheese. Made with rich goat cream, it has a smooth texture, and a flavor reminiscent of chevre, a sophisticated spread for your bagel.
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.
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.