October 21, 2010
BACON CARAMEL 1 cup sugar 1/2 cup water 4 to 6 ounces smoky, thick-cut or slab bacon 2 ounces butter 1/4 cup heavy cream Dice the bacon into small, uniform pieces and begin to render the fat in a medium-size sauce pan over medium heat. This should take only a few minutes. The bacon will begin to get crispy. When it appears to have given up most of its fat, remove from the heat and strain the bacon through a fine mesh sieve, reserving the fat and the pieces separately.
January 28, 2010
Try one of these flavorful and affordable dishes as a hearty antidote to blustery, late winter weather, or to feed the crowd for Super Bowl Sunday, Feb. 7. They're easy to make ahead. 1 5-6 pound Boston butt or pork shoulder 2 tablespoons bacon fat (or olive oil) 2 Spanish onions, sliced 2 bulbs fresh fennel, sliced 1 carrot, sliced 10 bay leaves 6 sprigs rosemary 2 bulbs fresh garlic, split 1 tablespoon red pepper flakes 1 tablespoon kosher salt 2 cups white wine Water as needed Preheat oven to 225 degrees.
October 4, 2009 |
Passersby could not help but notice last Sunday that the shuttered Cosi at the corner of Second and Lombard was suddenly set off by a flared skirt of red-and-blue Cinzano tables, giving the sidewalk a romantic whiff of Roman holiday. It was now Pizzeria Stella, another milestone - Numero 19 - in the Stephen Starr galaxy. And if you peered through the window blinds, you could see its training day in progress. It would be opening Tuesday (as in five days ago), so it is not exaggerating to say that the hearthside activity was intense and a bit chaotic, as befits a work still very much in progress.
August 9, 2009 |
It is my research partner's birthday, and I want to bake her a cake. Here in this small town in the Peruvian Andes, I am unsure how to begin - I have no electric oven to bake in, and certainly no Internet with which to search for a cake recipe. A growing international health nonprofit sent my partner and me to San Jose de Secce on a reconnaissance mission. We eat and sleep at the Medina family's hospedaje, where women huddle around the wood-burning stove with Se?ora Medina, gossiping and chewing coca leaves while the household band of cuy, or guinea pigs, run rampant at their feet.
June 4, 2009 |
The first reports on the four-alarm fire that gutted the top floor of the old factory in North Philadelphia one night in early April were puzzling. One called it an "abandoned warehouse. " Another speculated it might house a "commercial refrigeration business" on the ground floor. From the outside the clues - especially in the dark - weren't much help: Across its brow facing Fifth Street, a vintage sign read, "Planet Jr., Farm and Garden Implements. " On its the north face, near the train tracks, it said, "Flexible Flyer Coasters.
November 6, 2008
These recipes are from Jack's Firehouse, host of Philadelphia's first Taste of the NFL Brunch Sunday, with seatings at noon and 2 p.m. Tickets are still available, but if you have a penchant for trying some stellar NFL recipes at home, here are a few. LOBSTER & SWEET POTATO QUESADILLA WITH SHERRY PEPPERS AND MANGO SALSA 8 ounces cooked lobster claw meat, diced 2 cherry peppers, slivered 2 red bell peppers, sliced 1/2 Spanish onion,...
August 21, 2008 |
Nearly 21 years after opening Jake's on Main Street in Manayunk, Bruce Cooper is within days of rolling out the far more casual Cooper's Brick Oven Wine Bar next door. Highlight of the sleek, 65-seat Cooper's (4367 Main St., 215-483-2750) will be the Wood Stone oven, which will issue seasonal pizzas, snacks, small plates, and what Cooper calls "in-between plates," plus cheeses, 30 wines by the glass, and about two dozen beers. Most dishes are way under $20. Starting the week after opening, breakfast is to be served on the weekends.
July 10, 2008
Here are a few of the soul-food specialties that the cast and crew of "The Color Purple" enjoy, thanks to Lynette Dupree and Felicia P. Fields. These and other recipes can be found online in "The Food We Love: The Color Purple Cookbook" at www.colorpurple.com . SAUSAGE DRESSING 1 onion, diced small 1/2 cup mushrooms 1/2 cup scallions 1/2 cup diced celery, optional 1/4 cup fresh garlic, minced 1/2 green pepper, diced small 1/2 cup baby carrots, parboiled and then diced 1/2 pound spicy Jimmy Dean or other brand sausage 2 boxes Jiffy or other brand cornbread mix, prepared according to package directions Salt and pepper to taste 2 teaspoons sugar 1 15-ounce can chicken broth Sauté all the vegetables in olive oil for approximately 5 minutes.
June 26, 2008
Makes 16 servings 1. Butter a 9-inch springform pan with sides at least 23/4-inches high, and wrap the outside of the pan in a double layer of aluminum foil. 2. In a medium bowl, combine the graham cracker crumbs, walnuts, 3 tablespoons sugar and a pinch of salt. Pour in the melted butter and stir together, using your fingers or a fork, until all of the dry ingredients are uniformly moist. Place the crust mixture into the springform pan and use your fingers to pat an even layer (about one-quarter-inch thick)
February 22, 2008 |
ORLANDO - You'd think that manufacturers of appliances and other products that find their way into newly built homes might be a little wary about rolling out new offerings during a down housing market. You'd be wrong. At last week's International Builders Show, 1,900 exhibitors threw caution to the wind. Show attendance was noticeably down from the 104,000 who attended last year, and the crowds on the exhibit floor were sparser. Still, many company representatives said, the target audience is much broader than just buyers of new houses.