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NEWS
May 31, 2012
2 tablespoons vegetable oil 4 slices bacon, chopped 1 yellow onion, chopped 1 teaspoon juniper berries 1/2 teaspoon caraway seeds 3 bay leaves 2 12-ounce bottles of lager, such as Spaten or Warsteiner 2 16-ounce cans sauerkraut 1 large smoked pork chop 2 links bratwurst 2 links bauernwurst or kielbasa   1. Preheat the oven to 300 degrees. 2. Heat a large Dutch oven over medium heat and add the oil, bacon, and onion.
NEWS
May 31, 2012
4 sticks (1 pound) unsalted butter 1 large white onion, sliced thin 5 garlic cloves, chopped 1 jalapeño, including seeds, chopped 3 bottles Yuengling lager 6 cups canned whole tomatoes in their juice 1 cup diced fresh tomatoes 1/2 cup diced onion Salt and freshly ground black pepper to taste     1. In a large Dutch oven over medium heat, melt the butter. Add the onion, garlic, and jalapeño, and cook, stirring often, until the vegetables become tender, about 3 to 5 minutes.
NEWS
May 24, 2012
1 pound potatoes, peeled and cut into half- to 1-inch wedges 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 sprigs of rosemary, leaves removed and chopped fine 1. Heat oven to 420 degrees F. Put potatoes and olive oil in bowl and mix. Add salt, pepper, and rosemary; mix again. 2. Spread potatoes in one layer on nonstick baking sheet. Bake for about 30 minutes, turning with spatula at 20 and 25 minutes. Potatoes are done when they are golden brown and crispy outside and soft inside.
NEWS
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon   1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
NEWS
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
NEWS
May 17, 2012
8-ounce tub of oysters, chopped, with juice 1 pint clam juice 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 teaspoon salt 1/8 teaspoon black pepper 1. Add oysters to 1 pint of clam juice and bring to a boil. 2. Make white sauce: In a saucepan, melt the butter over a medium flame and stir in the flour. When it starts to bubble, take the pan from the fire and slowly stir in 1 cup of milk, letting the flour absorb the liquid. Put the pan back over the heat and just as slowly add 1 cup more of milk, never ceasing the stirring.
NEWS
May 10, 2012 | Maureen Fitzgerald
12 ounces frozen tiny green peas (preferably organic) 24 ounces chicken broth 1/2 cup (1 stick) unsalted butter 6 sprigs fresh tarragon, leaves picked off, stems discarded 6 sprigs fresh chervil or Italian parsley, leaves picked off and stems discarded 5 ounces fresh spinach, washed and stems removed, chopped Salt and white pepper to taste   1. Place the frozen peas in a medium saucepan, and just cover...
NEWS
May 10, 2012 | Maureen Fitzgerald
32 ounces mushroom stock or chicken broth 3 tablespoons olive oil 1 clove fresh garlic, minced 6 ounces fresh shiitake mushrooms, chopped 4 ounces fresh oyster mushrooms, chopped 4 ounces fresh portobello mushrooms, chopped 2 teaspoons fresh thyme leaves, chopped 4 tablespoons unsalted butter 12 ounces arborio rice 6 ounces white wine (preferably dry, such as a Chablis) 2 scallions, chopped 1 sprig Italian parsley, chopped 2 ounces Parmesan cheese, grated Salt and pepper to taste   1. In a saucepan, heat broth or stock to simmer and hold.
NEWS
May 3, 2012 | Joy Manning
8 medium stewing oysters, shucked 4 ounces oyster liquor 4 ounces clam juice 6 ounces heavy cream 1 teaspoon melted butter Salt, pepper and celery salt to taste Oyster crackers   1. In a medium saucepan over medium-high heat, combine the oysters, oyster liquor, and clam juice and cook, stirring frequently, just until the oysters begin to curl at the edges. Do not allow it to boil. Transfer to a large serving bowl and cover to keep warm.
NEWS
May 3, 2012
1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup firmly packed dark brown sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 cup semisweet chocolate chips 1/2 cup unsalted peanuts, chopped 15 caramel candies, halved (optional)   1. Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, and baking powder in a bowl.
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