August 18, 2016
Makes 4 appetizer or 2 entree servings 1/4 cup olive oil Salt and pepper 1 eggplant, split in half lengthwise 1 small summer squash, sliced into rounds or small cubes 11/2 cups plain thick yogurt (such as Greek or labne) 2/3 cup chopped fresh herbs (any mixture of chives, mint, tarragon, parsley) 1 small clove of garlic, peeled and minced 1 large tomato, cored and cubed (reserve juices) 1/4 cup walnut halves or pieces, toasted Sprigs of parsley or mint, optional 1. Heat oven to 500 degrees.
February 25, 2016
Collingswood's Sagami was a sushi pioneer, and after 42 years it remains one of the local gold standards for pristine fish cut with precision and tradition in mind. Of course, that longevity is thanks to master chef-owner Shigeru Fukuyoshi, now 70 and lightly stooped, who brings to mind Tolkien's Gollum as he works behind the sushi bar - albeit with a far brighter sense of humor and a very sharp knife. One of my favorite dishes, however, doesn't involve fish at all, but eggplant.
May 16, 2014 |
Ratatouille was on the menu for our after-school cooking class, and the fifth-grade cooks were eager to try the dish they knew about because of the eponymous Disney film - especially since the movie version of this vegetable stew was so good it melted the heart of the evil food critic, reminding him of his mother's home cooking. Indeed, ratatouille is a staple of French home cooking; it is served in school cafeterias and is a dish French children love. But they may not have loved it the first time they tried it, I told the Lawton elementary students.
February 21, 2014 |
NINE-month-old Adler Ferrell was in the kitchen - a safe distance from the action, though - and watching intently as his mom, Jerrie Leone Ferrell, cooked dinner. Having a family audience is nothing new to Ferrell, who grew up in a large Italian family - two older brothers and a younger sister - in Jamison, Bucks County. Dinnertime brought everyone together, she recalled. "I remember a lot of pasta going on," Ferrell said. "There would also be a veal or chicken dish, and we always ended with fruit.
November 1, 2013 |
When I arrived for our third cooking class at Bayard Taylor school in North Philadelphia, I learned two of my students were missing dance club to be there. I would understand the true extent of that sacrifice as class progressed. First, I handed out new aprons, a gift from the Pennsylvania Horticultural Society. (Thanks, PHS.) As we read over this week's recipes, for turkey burgers and eggplant fries, the young chefs were looking quite professional! Four of the five kids had never tasted eggplant.
November 19, 2012 |
Turns out you're never too old to call your mother about a recipe. And regret it. We begin when I decide to cook a nice meal for Daughter Francesca, because we're about to start book tour. We eat french fries for dinner every book tour, and it's worth writing an entire book for an excuse to eat french fries. But if I eat french fries without being on a book tour, I start signing things. Occupational hazard. To stay on point, I decide to make eggplant parm, which I haven't made in years.
February 23, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " Eggplant parmesan has always been one of my favorite foods on this Earth. There are not too many versions I don't love, paper-thin slices stacked high, rounds breaded and fried and baked in a casserole, even thick chunks of eggplant roasted and drizzled with sauce and cheese. My daughter inherited my love of eggplant, but really preferred the traditional version, breaded and layered with cheese and sauce. But since she has celiac disease, we had to come up with a gluten-free version.
October 20, 2011
WHAT MAKES Vedge Vedge and not Horizons? Rich Landau explained the thinking behind three of Vedge's signature dishes: * Little leaves and herbs, rutabaga, smoked shiitake, pistachio, green onion. "The entry-level dish into the Vedge repertoire, but when you get into it, this is probably one of the more intricate things on the menu because of the way we put it together. "You won't just be eating a bunch of green. You're not going to taste chlorophyll. You're not going to be like, 'Wow, I'm grazing, look at me at the vegetable restaurant, grazing . . . wow, isn't this remarkable.' "The rutabaga, which is just one of my favorite vegetables in the world, we slice very thin and we roast it down in the oven with a touch of sherry vinegar, olive oil, fresh thyme, salt and pepper.
July 28, 2011
LUKE PALLADINO Age: 42 Occupation: Owner/chef of Luke Palladino Seasonal Italian Cooking, in Northfield, N.J., and Luke Palladino, inside Harrah's Resort Atlantic City. Hometown: Bethpage, N.Y. Education: 1989 graduate of Culinary Institute of America. Professional: Has worked in and owned restaurants in New Orleans; Aspen, Colo.; Las Vegas; Atlantic City, and in Italy. Personal: Divorced; father of Kera, 20; Daniel, 17, and Elli, 9. Favorite ingredients: Marjoram, sage, corn, eggplant, pork.
October 24, 2010 |
Of all the challenges a modern restaurant can tackle, refining simple dishes may be the hardest to master. Capturing that essence in a little clay crock - a few thin slivers of lightly battered eggplant, for example, artfully layered with fresh tomatoes, basil and mozzarella, then wood-roasted without turning to mush - is the rustic magic of places like Badolato. That's the walled Calabrian village beside the Ionian Sea where Toto Schiavone spent his childhood watching his mama make lunch with produce picked that morning from the family farm.