August 16, 2012 |
An excerpt from the blog "My Daughter's Kitchen" In my determination to get my family cooking, only my husband remained, quite happily I may add, without cooking skills. It's not that he had never cooked anything. It is just that most of the "dinners" he prepared, no one really wanted to eat. With one exception. He makes a mean lasagna. It was the one thing I taught him to make early on in our marriage, and, many, many times, he has generously agreed to prepare his specialty dish.
July 12, 2012
1 whole egg 3 tablespoons grated Parmesan cheese or part pecorino and part Parmesan ½ teaspoon freshly ground black pepper 1 tablespoon salt 4 ounces spaghetti 2 teaspoons unsalted butter (or use salted butter and less salt) 2 teaspoons olive oil 4 ounces pancetta cut into ¼-inch-thick slices (substitute 4 strips crumbled bacon or 4 tablespoons bacon bits) 1. In a large bowl, whisk together egg, cheese, and pepper. Keep bowl near stove.
June 21, 2012
For the shrimp: 1 pound jumbo head-on shrimp (U-15 size, meaning roughly 15 shrimp per pound) 1/4 pound lomo, prosciutto or pancetta, thinly sliced Salt and pepper to taste 2 tablespoons vegetable oil For the grilled bread: Half a baguette, cut on the diagonal into 1/4 inch slices Extra virgin olive oil Salt and pepper to taste For the pistou: 1 bunch parsley, picked and rinsed well ...
May 3, 2012 |
HERE ARE a couple of recipes using Severino pastas. First is a traditional variation on ragu that replaces the meat with tuna. Be sure to use imported tuna packed in olive oil. You'll use the oil in the cooking. In the second recipe, the baby peas, mint and green peppercorns add a brightness that just feels like spring. Pappardelle & Tuna Ragu 8-ounce imported tuna packed in olive oil 2 cloves smashed garlic Red pepper flakes (optional) 28-ounce can San Marzano tomatoes Fresh basil, chopped Fresh parsley, chopped Pinch salt Pinch pepper 1 pound fresh pappardelle Bring six quarts of salted water to a boil.
July 21, 2011 |
It's already too hot to crank up the oven every night. This recipe employs the toaster oven instead. While its ingredients sound high-class, they're available at most large grocery stores. For this recipe, it's best to use firm dry-packed scallops. If you don't like scallops, try large shrimp. Scallops With Pancetta and Saffron Makes 2 servings 2 tablespoons olive oil 8 ounces dry-packed sea scallops (preferably 18-20 count) Leaves from 4 stems flat-leaf parsley (may substitute leaves from 6 to 8 stems chervil)
May 12, 2011 |
Want to build a better salad? Lose the chill, ditch some of the fruit and get the proportions of the vinaigrette right. That's the advice of Jacques Pepin, one of the nation's premier culinary voices, star of a new public television series - Essential Pepin - that will air in the fall. Pepin says a great salad can be simple, so long as the ingredients are fresh and the proportions are right. Too many berries or other fruit produces a salad that is too sweet. Likewise, most salads taste best when served cool, but not cold.
October 28, 2010 |
Two chef-brothers from Queen Street in Queen Village have come home to open a restaurant six blocks away. Village Belle (757 S. Front St., 215-551-2200), a neighborhood-oriented Mediterranean, has taken the longtime home of Frederick's, next to the park overlooking I-95. Joey and Lou Campanaro maintained the dark, romantic vibe of the old-time barroom but stripped down the overdone dining room in favor of comfortable burgundy banquettes, simple tables, and hardwood floors.
October 21, 2010
Bacon Bloody Mary, Mixto Restaurant, 1141 Pine St., 215-592-0363, www.mixtorestaurante.com. Lamb "bacon," hearts of palm and baby leeks over matsutake ice cream and creamy uni, with bacon caramel sundae for dessert, Lacroix at the Rittenhouse, 210 W. Rittenhouse Square, 215-546-9000, www.LacroixRestaurant.com . BLT Salad with creamy Gorgonzola dressing and sherry tomato jam, Avalon Restaurant, 312 S. High St., West Chester, 610-436-4100, www.avalonrestaurant.
October 21, 2010 |
BACON LOVERS are a serious group. Serious about bacon, that is. Anyone who knows the nirvana of thinly sliced smoked pork belly, cured with just the right amount of sugar and spice and fried until perfectly crisp - but not too crisp - agrees. Don't even think about sneaking turkey bacon onto a BLT or, heaven forbid, trying to put some of that veggie streaky strip hoo-hah into our carbonara. Anything less than the finest of swine just won't cut it. Bacontarian, the Bacon Show (one bacon recipe every day, forever)
January 18, 2009 |
There was always a pinch of magic to the pancetta-scented air inside the old Melograno. With little more than 34 seats, an open kitchen, and a bare-white decor, that bright corner room became one of the city's best trattorias and a jam-packed emblem of the BYOB revolution. But Melograno's owners, chef Gianluca Demontis and his wife, Rosemarie Tran, encountered the same fate that confronted so many other early BYO pioneers, many of whom have since sold out, expanded or acquired liquor licenses: These tiny dining-room stages simply weren't built for longevity.