September 25, 2015 |
Making good blue cheese isn't easy. After a first batch of beginner's luck, Amos Miller at Misty Creek Dairy in Leola, Pa., spent nearly two years flailing at subsequent blues that "even the pigs wouldn't eat. " Thankfully, with the help of a consultant and some pristine raw milk from Eli Esh's Millwood Springs Organic in Willow Street, he is now making a blue under Millwood's name that has become one of the best examples in Pennsylvania....
December 14, 2010 |
At least one person in Gov. Christie's entourage really likes Gorgonzola cheese - so much so that he and/or she twice paid 99 cents for extra Gorgonzola on roast beef sandwiches. That fondness for zesty Italian cheese is one of few details that can be gleaned from 66 pages of heavily redacted travel documents released by the Governor's Office in late November in response to a request by the Democratic Party. The Democrats, who made the records available Monday, sought information pertaining to trips by the governor and his staff since Christie took office Jan. 19. The request was submitted last month through the Open Public Records Act (OPRA)
April 15, 2010
Want to make your own Greek yogurt? Tom Vasiliades, owner of South Street Souvlaki, describes the process. Boil whole milk. Vasiliades prepares a gallon at a time for himself and eight gallons a night for the restaurant. When milk rises, remove from heat. Let it cool to lukewarm. Vasiliades said you should be able to hold your pinkie finger in the milk for 10 seconds - that means it's lukewarm. Remove a cup of the cooled milk. Mix this with yogurt culture or yesterday's yogurt (2-3 commercial spoonfuls per 2 gallons of milk)
July 23, 1986 |
Pasta is a food that has year-round panache. It's so versatile that it can star with either red or white wine. A light cream sauce or vinaigrette, accompanied by pasta and garden vegetables, makes a perfect mate to a crisp sauvignon blanc. Rich, earthy tomato and basil sauce calls for a gutsy Rhone or Chianti. With this rich cheese and mushroom pasta, a rough-and-tumble red is a good bet. What makes our creation a truly fine red-wine dish is the pungent Gorgonzola cheese and salty ham combination that really gives the dish an explosion of flavors.
October 21, 2010
Bacon Bloody Mary, Mixto Restaurant, 1141 Pine St., 215-592-0363, www.mixtorestaurante.com. Lamb "bacon," hearts of palm and baby leeks over matsutake ice cream and creamy uni, with bacon caramel sundae for dessert, Lacroix at the Rittenhouse, 210 W. Rittenhouse Square, 215-546-9000, www.LacroixRestaurant.com . BLT Salad with creamy Gorgonzola dressing and sherry tomato jam, Avalon Restaurant, 312 S. High St., West Chester, 610-436-4100, www.avalonrestaurant.
February 20, 2000 |
Even in Chambersburg, the Italian section of Trenton where excellent Italian restaurants are a way of life, Ristorante Roma stands out for the quality of its cuisine. That should come as no surprise, for the new place was opened by Domenico Centofanti, a talented chef who also has the equally splendid Ristorante da Cesare he opened a year earlier in nearby Washington Crossing, Pa. Indeed, the two places not only share chefs but have an identical menu, a circumstance that virtually guarantees a marvelous meal.
August 7, 1998 |
Some friends were talking the other day about restaurants. A couple of them asked if there was a dining spot truly representative of a typical, old-time South Philadelphia Italian eatery. Well, I told them, there was a classic: Graziano's Ristorante. One problem. Graziano's is in South Jersey, not South Philly. But once inside, you'd never know. Eyeballing the surroundings and enjoying the menu, it could be 10th and Reed, or 12th and Dickinson. Graziano's, on the White Horse Pike en route to the Shore, has been serving a fine and honest version of American-Southern Italian fare for nearly 20 years.
December 9, 2007
When you're ready for a Christmas shopping respite in the Cherry Hill area, drop into Brio Tuscan Grille, the most recent addition on the Haddonfield Road side of the former Garden State Park. You can sink into a comfortable booth on the faux Italian patio for a leisurely break, or take advantage of speedy, attentive service and resume the retail hunt as quickly as you'd like. This chain restaurant out of Columbus, Ohio, cheerfully caters to either option. Best of all, the food's tasty and interesting.
March 26, 1993 |
When Pollo Rosso, a new restaurant in Chestnut Hill, says children are welcome, it means it. The reasonably priced Italian trattoria-type menu not only includes a section for youngsters, but lets kids 10 and under dine free from 5 to 6 p.m. The accommodation doesn't stop there: The restaurant even offers complimentary baby food. Yet if you didn't know this, you'd never think of Pollo Rosso (Red Chicken) as a "family restaurant. " The food is excellent and features an interesting mix of well-thought-out dishes in a congenial and relaxing setting.
October 12, 1986 |
The arrival of autumn in earnest cannot but provoke mixed feelings in any lover of fine food. On the one hand - rats, there go the delights of the summer garden, things like tender snap beans and delicate squash, sweet corn and berries, all the local fruits and vegetables that cannot be matched by exotic imports, no matter how speedily delivered. On the other hand - hooray, here come Belgian endive and the possibility of roast duck; fresh cider; pears and their great partner, Stilton cheese.