December 20, 2013 |
I knew I had a battle ahead of me for our next-to-last cooking class with fifth graders at Bayard Taylor Elementary School in North Philadelphia - and it wasn't with the kids. Throughout our lessons over the last nine weeks, we had been fighting with our electric oven and all its digital bells and whistles. The thing seemed to have a mind of its own; its ability to hold a consistent temperature was as unpredictable as a moody teenager. But I was determined to teach the kids this simple recipe for baked chicken thighs and potatoes because, with a working oven, it's such an easy family dinner - just prep and pop in the oven - and it appeals to even finicky eaters.
September 20, 2013 |
Jeff Michaud was at full throttle, flinging flour on the Neapolitan doughs, stretching them, saucing them. He banged them out, pie after pie after pie (Sicilian tuna! Bufala mozzarella-and-prosciutto crudo! Eggplant-burrata!), chanting to the wide-eyed staff: "This one is the Sicilian . . . !" " This one is the . . . !" And things were not running - not yet - what you'd call smoothly. It was less than a week before pocket-size Pizzeria Vetri opened in a stretch of glassy new storefronts at 19th and Callowhill.
August 23, 2013
MARINATED SUMMER VEGETABLES 3 small-to-medium summer squash or zucchini (about 1 pound), sliced into half-inch circles 3 red, orange or yellow bell peppers, cut into 1-inch strips 4 tablespoons olive oil, divided Kosher salt Freshly ground pepper 2 garlic cloves, peeled, crushed 2 tablespoons sherry or red wine vinegar 4 sprigs fresh oregano Preheat oven to 425 degrees; position...
June 13, 2013 |
Bonjour, mes petits lecteurs! Let's make a pact up front: If I resist the urge to make a preening bon mot about Proust in this prologue, you have to promise not to gripe about how this recipe, without exception, requires the purchase of a special pan. (A mini-muffin tin might produce something, but they will not be madeleines.) Deal? Magnifique! With that out of the way, we can move on to just why delicate, fragrant, consummately charming madeleines should become part of your baking repertoire.
December 30, 2012 |
It's something that can't be quantified in resale value or used to impress a prospective buyer. No, the history of life in a kitchen doesn't fit neatly into a real estate ad. For some of us, it might even factor into the reasons we want to sell a house. (Can't open your oven and dishwasher doors simultaneously? Raise your hand.) On this Sunday before New Year's, the history of me in my mother's Northeast Philadelphia kitchen is redolent of Italian fish feasts - almost never feasts of seven fishes, though, six at the most.
December 25, 2012 |
Barbara Cummiskey Tacconelli, 70, co-owner of Tacconelli's Pizzeria, a Port Richmond landmark, died Saturday, Dec. 22, of heart failure at Kennedy University Hospital-Cherry Hill. Mrs. Tacconelli grew up with 13 siblings in Port Richmond. At 16, she married Vincent Tacconelli and began helping him operate his family's pizza shop. The couple raised four children on the second floor. Tacconelli's crispy-crusted, brick-oven pizza was always popular with locals. Its fame spread to the suburbs and beyond in the 1980s after it was chosen as a "Best of Philly" by Philadelphia Magazine, and was profiled in The Inquirer and the Philadelphia Daily News and on local TV stations.
October 4, 2012 |
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions, cut into wedges 2 medium zucchini, diced 2 medium summer squash, diced 4 large carrots, peeled and diced 2 medium potatoes, peeled and diced 2 tablespoons vegeta- ble or canola oil Salt and ground black pepper 1/2 teaspoon ground cumin 1 quart low-sodium chicken or vegeta- ble broth Sour cream or yogurt, to serve Chopped fresh cilant- ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.
April 5, 2012 |
Parchment paper or vegetable cooking spray, for the baking sheet ½ pound (2 sticks) unsalted butter or nondairy margarine, at room temperature 2 cups sugar 6 large eggs, at room temperature 1 teaspoon kosher-for-Passover vanilla 2½ cups matzoh cake meal ¾ cup potato starch 4 cups (two 12-ounce bags) semisweet chocolate chips 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray it. Cream the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
March 1, 2012 |
You've tried to be faithful. In January, you wrote a check to the farm that runs your CSA, dreaming of ripe tomatoes come July. You've exhausted the supply of corn and green beans blanched and frozen last summer. You've even tried to embrace the curly kale and cabbage at the few year-round farmer's markets. But only so much can be expected of even the most devoted locavore, especially this time of year. By March, those hard tomatoes, watery strawberries, and pesticide-coated grapes start looking pretty good.
February 16, 2012
Take one bite of the featherweight pitas from Feders, and you'll understand why people travel to buy them. Imported from an Israeli company and baked throughout the day in a special pita oven, the wheat are as good as the white. - Ashley Primis Pitas, 65 cents for one, $1.75 for three, Feders Fresh Produce & Flowers, 1822 Spring Garden St. (enter on 19th Street), 215-568-8010, federsfresh.com .