March 4, 2016
Makes 8 servings For the slaw: 1 cup shelled and skinned hazelnuts 1/4 red cabbage, cored 1/4 green cabbage, cored 1 fennel bulb, peeled 2 firm, ripe pears 1 bunch flat-leaf parsley, leaves only Sea salt Freshly ground black pepper For the dressing: 1 large egg yolk 1/2 tablespoon Dijon-style mustard 11/2 teaspoons honey 1 tablespoon cider vinegar 3/4 cup mild-tasting extra-virgin olive oil...
March 4, 2016
Thai Curry Chicken and Vegetables . . . 3 Stir-Fried Green Beans With Peanuts and Arbol Chilies . . . 4 Green Apple Relish . . . 4 Slaw With Pears, Toasted Hazlenuts and Buttermilk Dressing . . . 4 Lamb and Phyllo Cigars . . . 4
December 18, 2015
Camden Promise What a feast we had. The students voted to make fastest chicken parm (which isn't so fast when preparing for 18) and roasted carrots, with the new mixed-fruit cobbler for dessert. Ceanni Fernandez deftly cut five pounds of carrots, and not one sliver was left uneaten. Katherine Nunez, Naiomy Rodriguez, and sisters Emily and Jakelyn Hernandez tackled the fruit and found the pears slippery. Joaquin Estevez dedicated himself to chicken prep and everyone took a turn at clean-up.
December 17, 2015
Makes 8-10 servings For the topping: 1 cup all-purpose flour 1/4 cup packed brown sugar 1 cup old-fashioned oats 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 8 tablespoons chilled unsalted butter, cut into 8 pieces 1 teaspoon vanilla extract For the filling: 2 to 3 (depending on size) Granny Smith apples, peeled, cored, cut into 1/2-inch chunks 2 to 3 pears, peeled, cored, cut into 1/2-inch chunks 1 cup fresh cranberries 1/4 cup granulated sugar Pinch of fine sea salt 2 teaspoons lemon zest 1 tablespoon all-purpose flour 1. Preheat oven to 375 degrees F. Butter a 9-by-12 Pyrex glass casserole.
November 15, 2012
Makes 6 to 8 servings For the dough: 2½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 10 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled 6 tablespoons vegetable shortening, cut in 1/2-inch pieces and chilled 8-10 tablespoons ice water For the filling: 1/3 cup sugar 1 tablespoon cornstarch...
September 28, 2012 |
ASIAN PEARS and American electronics inventions would seem to have little in common. Yet in Coopersburg, just northwest of Allentown in the Lehigh Valley, rolling hillsides of firm juicy Asian pears are being harvested, a testimony to grass-roots Japanese-American business relations. Joel Spira and Ruth Rodale Spira founded their privately held company, Lutron Electronics, back in the late 1950s when Joel, then a young physicist, invented the solid-state dimmer switch. His energy-saving device elevated mood lighting to a new level - the original dimmer switch model is in the Smithsonian Institution's collection on electricity.
September 27, 2012
HERE ARE SOME recipes using Asian pears from Subarashii Kudamono. ASIAN PEAR GINGER CAKE 2 tablespoons butter, room temperature 1/3 cup brown sugar 1 cup sliced, fresh Asian pears (Yoinashi if available) 1 1/2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon ground ginger 8 tablespoons butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup grated fresh Asian pears (AsaJu, if available)
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon 1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
March 8, 2012
As crusty old cheeses go, Laguiole is a giant, a 90-pound wheel of natural-rind character from the Aubrac plateau in the region of Rouergue, in southern France, where it is said to have descended from a mountain monastery in the 12th century. Similar to Cantal, but far less mass-produced, the raw-milk curds of these massive cylinders are uncooked but broken and pressed twice. The process creates a pelletlike texture inside the fresh cheese that, even after the five or so months of good aging before they land in Philadelphia, is still evident in the interior, which is delightfully both crumbly and creamy.
October 27, 2011 |
The Honeycrisp has become the Kim Kardashian of the apple world: It came out of nowhere, relatively recently (it was released commercially in the '90s), and with some marketing brilliance, took the fruit world by storm. Of course, there's a good reason people keep coming back to the Honeycrisp. It's sweet, uncontroversial, and delicious. It flies off the shelves, and keeps really well, which is why growers love it, too. Sort of. "Honeycrisp is by far the favorite apple," says Melissa Allen of Beechwood Orchards in Adams County.