June 2, 1993 |
Are nutrition and speed in the kitchen compatible? We think so, and most of our columns are about just that. But when you add children to the preparation equation, the food should not only be quick and nutritious, but fun. We tried to think of the meals that we liked making when we were children. One was gnocchi, a light potato dumpling. Gnocchi (pronounced "nya-kee" in Italian) calls for cooked potatoes, and these can be done quickly in the microwave. The potatoes are then peeled and pressed through a ricer or food mill, a step the children love to do. After the dough is mixed, the individual rolling of the dumplings is something children also are really good at. We suggest that the adults do the boiling of the dumplings in batches, while the children continue the mass production.
October 21, 2010
October comfort That snap of fall sent Christian Gatti, chef/co-owner of the BYOB Avril in Bala Cynwyd, to his roasting pans. One of the hearty results is braised brisket with gnocchi stroganoff, a twist on a classic comfort dish. He braises the brisket for three hours with carrots, celery, and spices, caramelized pearl onions, Brussels sprouts, and several kinds of mushrooms. To make the sauce, he adds Dijon mustard, sour cream, rosemary, the braising demiglace, and a splash of cream.
April 23, 1999 |
Afirst impression at Gnocchi, the newish Italian restaurant on Passyunk Avenue, off South Street, is that it's very much like its namesake: very, very simple, with a silken touch of sensory elegance. This, I later learned, is precisely what its Italian-born chef and owner had in mind. "I just wanted to have a nice, cozy restaurant. To give good food to people; good quality and not charge them a lot. I want everybody to be happy," Sandro Frusone told me by phone after a recent visit.
March 21, 2013
Mr. Joe's Cafe is one of those timeless corner luncheonettes that feels like an institution though it's barely seven years old. That's because there's real history here, where Vince Termini's father, Joseph, founded the famous bakery in 1921 - thus the name and bakery memorabilia on the wall. With the cannoli palace long since moved across the street, Vince's "retirement project" is a homey lunch-only homage to his red-gravy South Philly youth. He re-creates the flavors his Nonna and Mamma taught him, like "scripelle" chicken soup brimming with shaved crepe rolls stuffed with pecorino, or the side of string beans and potatoes.
January 29, 2009
By Rachael Ray Clarkson Potter. 360 pp. $24.95 Reviewed by Robin Currie, for the Inquirer First, a confession: I have never been a big Rachael Ray fan. I have always found her, well, annoying. But I was willing to look at her new Big Orange Book with an open mind. Rachael refers to this book as "BOB," for Big Orange Book , so I will, too. Well, BOB and I did not get off to a great start. I could not identify the first photograph in the book. What was it? Why did it look like there was raw chicken in it?
March 31, 2000 |
Walt Ziejewski likes happy people. When people are happy, he says, then he is happy. Managing the service area of a major car dealership didn't bring him into close contact with many smiles. "Most of the people coming to me were having car problems. When I saw them, something was wrong. They weren't very happy. " Wrong kind of business for a social guy who became completely stressed by seeing people in bad moods. So Ziejewski, 30, thought he'd give another type of stress a try - the restaurant business.
September 14, 2005 |
Lamberta Cavallito Massaglia, 80, of Mount Airy, who with her son Giovanni operated La Grolla Restaurant in Queen Village for 22 years, died of cancer Sept. 5 at home. Pasta was Mrs. Massaglia's speciality. She made gnocchi and tortellini with such skill and delicacy that another son, Joseph, would secretly steal her pasta dishes to feed celebrity clients at the Atlantic City casino where he worked. "Before she died, she told me she was going to be making gnocchi for St. Peter and some people in heaven were going to get fat," Giovanni Massaglia said.
April 12, 1996 |
She ordered the insalata tricolore; I chose the Greek salad. Then she selected a gnocchi dish and vitello al limone. Meanwhile, I was deciding on the spanakopita and arni kapama. Was she at a trattoria dining Italian, and I all alone at a nearby Greek taverna shouting "opah" between courses? No, we were both at Cafe Zesty, in Manayunk, where the menu has given new meaning to Greco-Roman. Cafe Zesty, the work of Tom Konidaris, opened back in 1993, and a year ago expanded next door to double its size.
March 28, 1987 |
When Brandywine closed its doors last Aug. 17, it would have been hard to find many people (including and especially track employees) who thought the track would reopen for its 35th year. Brandywine's property was to be rezoned to make way for a shopping center and harness racing was to be a memory. Subsequently, the zoning change was turned down. And, now it's time for a whole new set of memories to be developed at the Delaware Valley's first and now only harness track. Tomorrow night (post time 7:30 p.m.)