April 4, 2013
Makes 6 servings 1 pound lump or jumbo lump crabmeat 1/4 cup finely chopped flatleaf parsley 1 bunch scallions, roots trimmed, thinly sliced 3/4 cup fresh bread crumbs 2 large eggs 1/4 cup milk Pinch of cayenne pepper 1 teaspoon Worcestershire sauce Fine sea salt and freshly ground black pepper 3 tablespoons unsalted butter 1 lemon, thinly sliced, for garnish ...
September 21, 2012 |
Walk the mustard aisle of any store, and "D" will stand for Dijon, a testament, perhaps, to the popularity of all those Grey Poupon commercials. But "D" also means Düsseldorf, an oft-overlooked style that has multiple culinary uses beyond garnishing a hot dog. "Düsseldorf has much better flavor than Dijon," says chef Walter Staib of Philadelphia's City Tavern restaurant. "But it doesn't have the sex appeal of Dijon, or the pedigree. " "I cook with mustard all the time. The Düsseldorf has more flavor," adds Staib, host of the public television series A Taste of History.
April 29, 2010
2-3 pounds lamb spareribs, or lamb breast 1 tablespoon rosemary 1 tablespoon thyme 1 tablespoon marjoram 1 tablespoon tarragon 1 tablespoon sage 1 tablespoon parsley 2 tablespoons garlic, minced 1 Meyer lemon, zest and juice 2 tablespoons honey 1/2 cup good olive oil Salt and black pepper 1 cup black olive caramel glaze Wash and trim the lamb spareribs. Season with salt and pepper. Wash, pick and finely chop all the herbs and place in a large bowl.
November 23, 2008 |
Now let us consider how a presumably innocent come-on can create a misunderstanding, and a bit of heartache - or let us just leave it at a twinge of disappointment . Certainly the advance billings for Stephen Starr's retro-American chophouse, Butcher & Singer (in the grand sarcophagus of the late Striped Bass at 15th and Walnut), meant no harm: They'd rattled on about the clubby look and plaid curtains, the Fontainebleau Hotel's rescued chandeliers, the nods to Frankie Bradley's, the bygone Philadelphia steak house, the "coveted" Hollywood booths and "perfectly charred prime steaks," none of which I have any reason to quibble with.
August 14, 2008
Feeling adventurous? Here are a few of Zack Lemann's favorite creepy-crawly dishes. ODONATE HORS D'OEUVRES 10-20 dragonflies, thawed from the freezer 1 egg 1 small bowl of seasoned fish fry 2 tablespoons butter 1 tablespoon Dijon mustard 1 tablespoon soy sauce 10-20 thinly sliced Portobello mushrooms (1 per dragonfly) Olive oil Canola oil Pour 1/2 inch of canola oil in a medium skillet, heat on medium. In a separate, small skillet, heat butter, Dijon mustard and soy sauce together at a low heat, then set aside in a small bowl.
September 23, 2007
Not every restaurant the Discreet Diner visits deserves five out of five stars. But every restaurant does have something to recommend it. So much is happening on the South Jersey restaurant scene that there really is something for everyone. Always in search of a new place to eat, the Discreet Diner stopped by Elements Cafe in Haddon Heights last week for lunch. I had read about Elements, opened in 2003, online first, and was looking forward to trying a variety of the tapas , Spanish for appetizers or small plates.
September 20, 2007
Not garden-variety Others may simply coat and deep-fry chicken pieces, and call them "chicken nuggets. " You can taste the difference at the Dilworthtown Inn's new companion Blue Pear Bistro. They take two days - a complex process of wrapping/refrigeration, poaching at exactly 165 degrees, shocking in ice water, breading in panko and chicken mousse, and frying in peanut oil. They're skewered and served in a flowerpot anchored with black beans, with a honey Dijon white truffle oil sauce.
April 2, 2003 |
Welcome to my fridge, Kenmore, circa 1978. Posted on its mustard yellow doors are postcards from friends' visits to tropical islands, an old gym schedule, takeout menus, newspaper clippings of Eminem, and an ad for those cute new Keds sandals. Outside, my refrigerator reveals a bit about me, your average twenty-to-thirty-something woman. Inside, however, my trusty icebox reveals a deep, dark - and entirely common - secret of a growing population of single eaters. Here's what's in there: Water pitcher (filter expired)
April 20, 2001 |
If April is the cruelest month, then what you want on a raw and ragged April evening is comfort - comfort food, that is. It was in fact on a recent blustery Tuesday evening, with an overcast sky, that my friend Renee and I went to Marathon on the Square, which retooled its menu last fall to feature huge helpings of chicken pot pie, hot turkey sandwiches and meatloaf, at reduced prices. When MOTS replaced the former resident of that space, DOTS (Diner on the Square), in 1998, I didn't really want to like it. After all, MOTS is part of a mini local chain, the Marathon Restaurant Group - six eateries in all. (The newest opened just this month at 2001 Market St.)
October 6, 1999 |
Certain months mean certain foods. Period. Our cravings will settle for nothing less. In March, it's the first asparagus. By June, it's strawberries. In August, we want juicy, tree-ripened peaches. But with the first cooler breezes of October, our taste buds turn to . . .bratwurst. Oktoberfest celebrations are under way at every turn, just dripping with sauerkraut, sausages and beer. What we need is a midweek solution to satisfy our October appetites. The vast array of German sausages is no longer just the property of big cities with large ethnic populations.