March 29, 2013 |
Mariah Bey was the first to arrive in the kitchen for our third cooking lesson. "Hellooooo," she crooned, throwing her arms wide open to announce herself. "What are we cooking today?" "Omelets," I said. "And you get to decide what to put in. I have lots of choices: mushrooms, peppers, greens, cheese, tomatoes. And we're also going to dye eggs for Easter. " "We're going to dye eggs!" she cried, her eyes filling with excitement. "This is the best cooking class ever!" I've been cooking once a week with fifth- and sixth-grade girls from St. Martin de Porres school in North Philadelphia, with the goal of improving not only their culinary skills but also their nutrition with easy meals they can make themselves.
June 24, 1987 |
The stuffed omelet is one of the most versatile quick and easy meals you can make. Unfortunately for the waistline watcher or cholesterol counter, the traditional omelet is off limits. If you're a veteran omelet maker, you know that conventional methods call for a layer of melted fat or oil in the omelet pan in order to keep the egg mixture from sticking while you do your shaking, tipping, rolling and flipping routine. But there are unconventional ways to make omelets without all the conventional fat and calories - using unconventional equipment.
April 21, 1999 |
There is a variety of classic ways to make an omelet. Some shake the eggs in the pan; others prefer to beat them. And then there are those who subscribe to the scramble method. One chef may tell you success lies in the particular omelet pan you use and the whipping action of a wire whisk. Another will testify under oath, left hand placed on Larousse Gastronomique, that only clarified butter will do. Principles aside, it seems to be increasingly difficult to find a light, soft and creamy omelet with good structure when dining out. And even at home, many cooks are stymied when it comes to creating this simple pleasure, which dates back in legend to a hungry king of Spain who asked a peasant to prepare some food for him - quickly.
June 21, 2012
Cooking spray, such as Pam 8 eggs 2/3 cup all-purpose flour 2 cups whole milk Dash of salt and white pepper 1/2 cup pesto 1 cup cooked chopped spinach, squeezed to remove excess water 1/4 cup chopped sun-dried tomatoes in oil 2 cups grated mozzarella or other cheese Hollandaise or cheese sauce (optional, for serving) 1. Preheat oven to 350 degrees. Line a 15½-by-10½-inch jelly roll pan with nonstick aluminum foil.
August 22, 1990 |
It might not have the kick of Mom's home cooking, but it sure beats a mouthful of sand. Besides, says Bill Ernst, "when you're out in the sticks somewhere and hungry, everything looks good . . . " Even an MRE. That's military lingo for Meal Ready to Eat, tastier than a K-ration, yummier than a C-ration, smaller than a bread box. And in the past 2 1/2 weeks, Ernst's employer, the Defense Personnel Support Center, at 20th and Johnston...
June 18, 1986 |
The perfect marriage: meat and eggs! Yes, they are a harmonious couple; one complements the other, while each retains its own specific flavor and texture. They have no problem staying together, while looking and tasting good to boot. For those times when you have very small amounts of any kind of leftover cooked meat, fish, or poultry, think of adding eggs to make a complete and satisfying meal. There are many ways to do this, and here are a few of them: Add bits of leftover diced, chopped or shredded meat, cold cuts, frankfurters, sausage, poultry or fish to scrambled eggs or omelets.
June 17, 1987 |
If it's true that romance and food are closely related, then A Taste of Provence: Classic Recipes from the South of France (Little, Brown & Co., $19.95) could be called a love story. Leslie Forbes, a designer, illustrator and cook, takes the reader on an illustrated tour of one of France's outstanding food regions - a sunny place where the cuisines of both France and Italy, after centuries of blending, have reached a luscious harmony. Freshness and simplicity are the hallmarks of Provencal cooking, and Forbes has collected recipes representative of this theme.
October 9, 1991 |
It's Sunday morning. After a long week of grab-and-go breakfasts, treat your table mates to a hearty breakfast with staying power . . . based on eggs. Why eggs? Because two eggs - 160 calories' worth - have as much prime protein as a fast-food hamburger (250 calories, or more). Eggs are lower in cholesterol than before, and now the American Heart Association says we can have up to four a week (including those in cooking) without raising our risk of heart disease. If you can't eat the cholesterol in yolks, you can make these dishes with egg whites, or a frozen substitute.
June 29, 1990 |
Cousin Jerry missed Dear most of all. When the Towers Restaurant was Dear's Place, if Cousin Jerry had ordered a "dug-out bagel," Dear would have personally removed the doughy middle, toasted it gently, maybe even slathered it with cream cheese. She definitely would have breezed by later to see if it had been just the way Cousin Jerry wanted it. But our waitress was more brusque than brisk on a bustling Father's Day morning, and she wouldn't even bring Cousin Jerry the bagel to dig out himself.
June 22, 1990 |
What could be more pleasant than dining on the open porch of a 140-year-old inn on a summer afternoon or evening, surrounded by towering trees, watching ducks drift down the Wissahickon? Well, it would have been nice if the food and service had been good, or even decent. I really wanted to love the Valley Green Inn. I live on a street where roaring SEPTA buses are my daily wake-up call, and I love the idea of stealing away to a quiet place where anything with cars aren't allowed.