June 24, 2016
For many venturing into Indian cooking for the first time, the plethora of spices listed in many recipes need not be a disincentive. Here are a few suggestions for working with Indian spices: 1. To save money, buy your spices at any of the numerous Indian or Asian markets or grocery stores in this area. You'll find large cellophane bags of spice that cost about a third of the price of those tiny jarred spices you'll find in American supermarkets. 2. Your staple supply of whole spices should include the following: cumin, coriander, black mustard, cardamom, and sesame seeds, plus cloves, bay leaves and dried star anise.
June 24, 2016 |
Shredded coconut browns very quickly in a toaster oven. The seeds of fresh green chilies can make your fingertips burn. And frying whole cumin, coriander or cardamom seeds until they pop adds an intense flavor that far surpasses that of ground spices. These are just a few of the lessons I learned recently during my first foray into authentic Indian cooking. I also discovered that what seemed effortless for a nimble Indian chef to create in his Center City restaurant kitchen is not so easy for the uninitiated to duplicate at home.
May 30, 2013
Will travel for strawberries. Not to mention snap peas, blueberries, green beans, peaches ... That's us. If it's you, too, head west toward Longview Farm & Market (3215 Stump Hall Road, Collegeville), where the you-pick strawberries will be ripe and ready in June, with lots of good stuff to follow through the growing season. The new Heritage Breed Program spotlights the farm's livestock. Bonus: All-You-Can-Eat Strawberry Pancakes for $5 from 10 a.m.-noon Saturdays and Sundays in June.
May 23, 2013 |
Luke's Lobster , a growing quick-serve founded by 28-year-old Maine lobsterman Luke Holden, has opened its first Philadelphia shop in the subterranean space that was Bonté waffles at 130 S. 17th St. (215-564-1415). The look is Down East: wooden picnic tables, corrugated steel ceiling, sailor's knots. It's counter service, with an almost ridiculously simple menu of lobster roll ($15), crab roll ($12), and shrimp roll ($8) - each built on a butter-grilled, split-top roll, plus a couple of chowders and bisques, and a dessert called the Blue Monster (Gifford's of Maine's blueberry ice cream sandwiched between two large, homemade chocolate chip cookies)
March 31, 2011 |
With its myriad spices, hard-to-find ingredients, and layered flavors, Indian food may be the final frontier for the American kitchen. "I think people are intimidated by Indian food because there are so many unknowns," says Haneeda Riaz, owner of Haneeda's Kitchen, a Glen Mills-based cooking school focused on Indian cuisine. "They might know the food but they don't know how it's made. " Otherwise intrepid cooks and eaters - the kind of people who've incorporated creme fraiche and paella into their at-home repertoire, the kind of people who will happily order a fiery plate of vindaloo at a restaurant - still seem to shy away from making their own masalas.
January 7, 2010 |
Three years after setting up in the Court at King of Prussia, Legal Sea Foods is preparing to open a second area location this spring, at Philadelphia International Airport. Roger Berkowitz, who heads the Boston-based seafood chain, said Legal would take the space between Terminals B and C previously occupied by a TGI Friday's. The only missing detail is the exact name. At Boston's Logan International Airport and at its newest location in Dedham, Mass., Legal uses a concept called Legal C Bar, selling smaller plates aimed at quick turnover.
April 6, 2008 |
The sparkling warmth of cardamom and curry leaves bloomed above our table at Bindi the moment dinner landed before us. And as I inhaled the aromas of coconut-steeped Goan shrimp, milk-braised lamb, and tangy pork vindaloo ? so seductive, so heady with exotic spice, and so vividly presented ? I couldn?t help but wonder: What took so long? I wasn?t thinking of the service at Bindi, which was timely and informative in the casual but sophisticated way our best BYOBs have refined.
April 4, 2008 |
WHEN I FIRST heard about Dahlak and Desi Village Restaurant, I have to admit to needing a fourth grade geography refresher. The Dahlak Archipelago is a group of small islands off the coast of Eritrea, the tiny country in northern East Africa. Politics makes for more confusion, as there were annexes and a revolution as recently as the '60s. But, for our purposes, the cuisine is basically Ethiopian. The history of the restaurant is as confusing as the country. Owner Neghisti Ghebreheiwet closed Dahlak when her husband died several years ago. She reopened on Germantown Avenue about a year ago, but added Indian cuisine and the name "Desi" to reflect the fusion.
September 6, 2007 |
If you enjoy Indian cuisine but have been intimidated by the number and complexity of ingredients, you will appreciate the straightforward approach and easy recipes in Neeta Saluja's book Six Spices: A Simple Concept of Indian Cooking (Jones Books, $24.95). In this introduction to Indian cooking and its world of exotic spices, Saluja focuses on the fundamentals of the cuisine. Start with this quick and easy chicken curry. Chicken in Peanut Sauce (Makes 6 to 8 servings)
August 31, 2006 |
In the Philadelphia area, restaurants are rethinking menus, shopkeepers are worrying over stock, and Indian customers, always in search of a bargain, are grumbling. The price of dals - the lentils of various hues that are essential to any proper Indian diet - has skyrocketed in the United States recently, since India stopped exporting them due to a shortage there. The ban has pushed prices two to four or more times higher in this region; in other parts of the country, supplies are short.