May 11, 2012 |
"What exactly are we making here?" asked my son Tim as the blender whirred with liquid neon. "It looks like green sludge. " "It's Petits Pois Sauce, a lovely springtime accompaniment made with, well, little peas," I told him. "It's French. " We had only just begun the cooking endeavor: teaching my kids a recipe they could prepare on Mother's Day. And already I was getting, shall we say, gentle resistance. "Who do you think is going to eat this stuff, really, Mom?" he continued.
May 7, 2012 |
If this is May, it must be pumpkin-seed-encrusted chicken breast. Or pesto grilled mahimahi. Or portobello mushroom stuffed with wild rice on a bed of sautéed spinach. The advent of spring brings many seasonal imperatives. Birds fly north. Flowers bloom. Airline food changes — slightly. Swap out the beef tenderloin with bernaise sauce, swap in the beef tenderloin with teriyaki jus. Orange chipotle chicken gives way to barbecue chicken. Out with the tortellini with vodka Alfredo sauce, in with the cavatelli with garlic olive oil. Airlines are refreshing their menus for the busy summer flying season, wooing first-class and international travelers with fare as ambitious as cramped, low-humidity, low-pressure cabins will permit.
May 6, 2012 |
My mom and dad came from Puerto Rico to stay with us after the birth of each of our sons. One of the best gifts they gave us during those weeks was to cook for us. They cooked many things, but most important, they cooked Puerto Rican rice and beans — the best comfort food for exhausted new parents. In our family, my mom, Michelle, makes the rice, and my dad, Ernesto, makes the beans. Mama takes pride in the perfect consistency of her rice: not too dry, not too oily, with just enough salt and a bit of "stuck rice" at the bottom of the pan for the crunchy-rice lovers.
May 5, 2012 |
Fewer students will be eating free breakfast and lunch in summer school this year because budget troubles are forcing the School District of Philadelphia to reduce the number of academic and enrichment programs it offers. This year, about 10,000 students will be enrolled in summer programs, nearly half of the 19,000 who attended in 2011, a district representative said. Summer school will be available only to high school seniors who need credits to graduate, special-education students, and students who qualify for education programs funded by federal grants.
April 15, 2012 |
I want government to leave me alone. I'm sick of it. Whatever happened to personal freedom? Whatever happened to personal responsibility? Government should just go away. Except for the garbage men. I love throwing stuff away. I want that to continue. I pay $11 a month for it, and that doesn't cover all the costs, so I want government to pay for the rest. Forget recyclables. I don't remember the Founding Fathers saying anything about recycling. Once the trash gets picked up, government should leave me the hell alone.
March 22, 2012
TIME WAS, a chef could do one thing exceedingly well and make a name. But chefs and eateries in Philadelphia are starting to take pride in their versatility, adapting their cuisine to specialized needs. And yes, a big one is plant-based eating. Derek Davis, whose restaurant, Derek's, is a fine-dining fixture in Manayunk, told the Daily News earlier this month: "When I look at my menu, I see we're lacking things that are strictly vegetables, without any dairy, without any animal fats.
March 22, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " From the first time I discovered it in the south of France, Salade Nicoise has held favored-nation status in my world of salads. My first encounter, as a 20-year-old college student traveling abroad, was an introduction met with sheer gratitude. I was a not-too-adventurous eater, trying to get by on a meager budget, and was thrilled to find something made of ingredients I actually recognized. Tuna, hard-boiled eggs, potatoes, olives, onions, tomatoes.
March 13, 2012 |
THINK YOUR boss is bad? Well he, or she, has nothing on Matt Shaner, owner of the AFL's Pittsburgh Power. On Saturday, Shaner got the team together for a pregame meal at an Olive Garden near Orlando. And then he fired everybody. Now let's be clear: Shaner had reason to drop the ax. The players were being asked by their union to strike before that night's season-opener against the Orlando Predators. The players association wanted the owners to give the players - most of whom are paid $400 a game - a $300 per game raise.
March 8, 2012
* Forget daffodils - it's the shad run that really heralds spring 'round here. Sam Mink's Oyster House (1516 Sansom St., 215-567-7683) celebrates the migratory fish's annual swim-by with seasonal dishes from Chef Andy Kitko, including a three-course shad dinner for $40, available nightly Monday through March 17. * Now here's a worthy wine and food pairing: R2L restaurant (Two Liberty Place, 50 S. 16th St., 215-564-5337) and Napa's Cakebread Cellars will hold a Vintner Dinner hosted by Dennis Cakebread and R2L chef/owner Daniel Stern at 7 p.m. Wednesday.
March 8, 2012 |
My husband and daughter do not get my emotional attachment to stuffed food, which I find to be as exciting as getting a package in the mail. They like the culinary genre well enough, but roll their eyeballs heavenward when, on occasion, I deify pork chops, grape leaves, squash blossoms, vegetables, or any other type of food that performs as a duffel bag. They take for granted the forethought, imagination, knife skills, and care needed to...