August 15, 2014 |
At his al fresco paella demonstrations at Bar Ferdinand, chef David Ansill insists that making the rice dish is simple. "It's rustic peasant food, very uncomplicated," he says. "It can easily be adjusted to however you want to make it. " The nearly 30 diners with their glasses of wine, gathered around him in a horseshoe configuration of tables, eagerly absorb his wisdom, but seem skeptical. After all, they've paid $40 for the privilege (plus dinner and a takeaway paella kit) of learning how to execute a notorious dinner-party ruiner of a dish.
June 6, 2014
BBQ TURKEY BURGERS 4 teaspoons canola oil 1/8 cup minced onions 1 tablespoon minced parsley 2 teaspoons poultry seasoning 2 pounds lean ground turkey 1 large egg white 1/2 cup dried cranberries 1/2 cup crushed stuffing mix Salt and pepper to taste 1 bottle Miss Patti's Good Life Sweet Agave Bourbon BBQ Sauce 6 toasted hamburger buns Lettuce and tomato, optional Heat 2 teaspoons of the oil in...
May 23, 2014 |
Every so often, you stumble on a recipe with a technique so brilliant, so obvious, and so winning that you wonder why you don't cook every single meal this way. Such is the case with the one-tray meal, my most recent kitchen obsession. Not to be confused with one-pot stews or skillet bakes, or that covered standby of community cookbooks, the one-tray meal is something altogether more elegant by design, and arguably even simpler to make: a combination of protein, starch, and vegetables, scattered evenly across a half-sheet pan and roasted in the oven.
March 23, 2014 |
VOORHEES Last year's passage of the Economic Opportunity Act rejiggered the formula to give South Jersey access to grants and tax incentives to lure businesses and investors - development carrots that the more heavily populated northern end of the state previously held claim to. Six months after the measure became law, many say the ripple effect is already being felt regionally. Among them are officials in Camden County and those as far south as Cumberland and Salem Counties who gathered Friday in Voorhees.
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.
November 27, 2013 |
LARRY FOLES, Nick Foles' dad, has ventured to two of the five games his son has started this season for the Eagles. Larry left his home in Austin, Texas, to watch Nick play in Tampa and in Oakland. Astute readers will note that Nick led the Birds to victory and won NFC Offensive Player of the Week awards both times. So, Eagles fans might want to start a campaign to get Larry to Lincoln Financial Field this Sunday, when the home team is going to face quite a challenge in the stout defense of the 7-4 Arizona Cardinals.
November 27, 2013 |
DAN KEATING, a general in the army that casino developer Steve Wynn assembled to win a Philadelphia license, spent the late summer in an elaborate war room, waging a battle for public opinion. From the penthouse of the Phoenix building near City Hall, Keating invited reporters, neighborhood groups and elected officials to examine detailed exhibits ranking the six bids for the city's second casino license. Wynn Resorts, which proposed a sprawling development on 60 acres along the Delaware River in Fishtown, naturally won top marks from Keating, the man who was going to build it all. Market8, the 1.9-acre bid by developer Ken Goldenberg and a group of investors at 8th and Market streets, ranked last in every category, according to Keating, who built the SugarHouse casino in Fishtown and has been involved in casino projects around the state and country.
September 21, 2013 |
Here are my picks to roll, and get rolled, in Week 3. Watch 'em roll Andy Dalton, QB, Bengals vs. Packers. Look for a nice rebound for Dalton this week against the generous Packers secondary. You know he'll have to pass early and often to keep pace with Aaron Rodgers and Co. Joique Bell, RB, Lions at Redskins. It's looking less and less likely that Reggie Bush (knee) will suit up this week. And even if he does, he will surely be used sparingly. Bell is an excellent proxy, especially given the delicious matchup.
June 16, 2013 |
There were moments in Cheng-Tsung Pan's U.S. Open round of 75 Saturday - such as the double-bogey on 14 or the blown par putt a hole later - when another golfer might have wilted, even snapped. But his father raised him to be tougher than that. When Pan was a golf-crazy 8-year-old on Taiwan, his dad would drop him off at the gate to their local course and have the youngster run the three miles to the clubhouse. He wanted his son to learn about golf in any weather condition. So when a typhoon struck the Asian island nation, they played in it. "His dad pushed him hard.
May 30, 2013
MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower. CREAMED MUSHROOMS ON TOAST 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4 cup chopped fresh parsley, for garnish Heat oil in a large skillet over medium heat.