January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
December 1, 2015 |
A woman dressed in black from top to bottom appeared between a crack in the front door of a Bustleton townhouse. When she heard her husband's name spoken, she placed her hand over her mouth, shuffled backward and sat down on a foyer step, repeating it over and over. "Oh, Grigory. Grigory," Valentina Klokishner said Saturday, tears running beneath dark sunglasses. "Such a sweet, beautiful man. Everyone loved him, but I loved him the most. " Grigory Klokishner, 74, and Alex Osadchy, 66, also of Philadelphia, were among seven men tossed into frigid waters Friday when a large swell capsized their pontoon boat.
November 26, 2015 |
Five weeks into our healthy-cooking classes, the fifth graders from Wiggins Prep Elementary in Camden have made incredible strides. They've mastered the routine of reading recipes, and are peeling, measuring, and chopping ingredients with increasing expertise. And, lo and behold, they have even surprised themselves at how much they've enjoyed the dishes they've prepared. Two girls who swore they hated tomatoes were amazed when they tasted the chicken Parmesan we made with a slice of fresh tomato a few weeks ago. "I liked the tomatoes the most, even though I don't like them," said Jatiana Cotto, 10. We've conquered zucchini, tomatoes, green beans, quesadillas, pasta, salad, and even split pea soup - converting picky eaters all along the way. But this week, I knew we would face our biggest challenge yet: cod. Nobody in the class had tasted fish that wasn't fried.
November 6, 2015 |
Commercial fishermen off the coast of New Jersey will be able to continue to access portions of two artificial reefs, and a new reef is to be constructed for the exclusive use of recreational fishing, under regulations announced Wednesday by the state Department of Environmental Protection. New Jersey has a long-established history of using everything from old trains and buses to parts of old amusement piers from the Atlantic City Boardwalk to build reefs to create habitats for marine species off the coast.
October 2, 2015
Tuna carpaccio is often sliced into a sheet so thin you practically need to scrape it up into bits off the plate. But the secret to such a simple dish can be, aside from choosing the right ingredients, perfecting the tiniest of technique tweaks. At Fiorino, East Fall's charming Italian BYOB hidden up the hill on a bend of Indian Queen Lane, chef-owner Franco Faggi has settled on the milder breed of tuna - a prefrozen sushi-grade yellowfin loin - that sits well with minimalist dressing.
September 11, 2015 |
Here is an excerpt from Craig LaBan's online chat: Reader: I can't get enough of the seafood at Shore Catch. This week they had a beautiful Spanish mackerel. I'm soooo happy with their quality. Craig LaBan: We're lucky to have such good fresh fish at our farmer's markets these days - and Shore Catch goes to both Rittenhouse (Sat.) and Head House on Sundays. I love their Barnegat scallops, too, so sweet. They also have great flounder, tuna, and swordfish. Mackerel is very tempting.
August 30, 2015 |
What it is: Sometimes one thing - perhaps a song or a place - can encapsulate an entire summer in one neat sensory keepsake. Maybe it's a meal in which tastes and textures converge to create a bit of summer bliss on a plate - like the broiled Atlantic flounder with Jersey Fresh vegetables served at the Oyster Creek Inn in Leeds Point. Chef Scott Kuppel says the rustic restaurant, at the edge of a salt marsh, usually begins serving the fish dish in June, just when delectable Jersey-grown veggies such as sweet corn, tomatoes, and spinach are coming into season.
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
August 3, 2015 |
By the time he started at Drexel University, Maryland native Michael Hsiao had taken a break from fishing. The biology major enjoyed the sport but assumed that Philadelphia's creeks and rivers were polluted and hostile to most species of fish. That changed in 2011, when he stumbled across "Extreme Philly Fishing," a blog for city fishing enthusiasts who are extreme in their love for the sport. The author of the blog is Leo Sheng, a 2014 Temple University grad who makes his living tutoring physics and math students.
August 1, 2015 |
Jack Snyder was having one of those days you don't forget. Freckle-faced Jack and his crew-cut dad, Andy, were deep-sea fishing a few miles off Wildwood, N.J., on the 78-foot party boat Miss Avalon. Nine-year-old Jack had never dropped a line in the ocean before, and the fish were giving him a big welcome: In all, Jack brought about nine of them to the surface (it was hard to keep track after a while), sometimes with his own rod, sometimes with the rod of a neighboring angler who let Jack reel in a hooked fish.