May 27, 2016
Makes 6 to 8 servings 8 sheets phyllo dough, thawed if frozen 1/2 cup butter, melted 8 to 10 ounces fresh goat cheese or sheep milk feta Fresh ground black pepper 2 to 3 tablespoons olive oil 1 to 2 fresh garlic stalks, well cleaned, thinly sliced (Garlic scapes work well or sub 3 cloves garlic, peeled, sliced thin 4 to 6 cups cleaned, stemmed, greens such as spinach, kale, mustard, arugula, or broccoli rabe ...
March 4, 2016
Makes 7 servings, or 21 cigars For the dip: 1 cup plain low-fat Greek-style yogurt 2 tablespoons low-fat milk 1 tablespoon fresh lemon juice 6 mint leaves, stacked, rolled, cut into thin ribbons (chiffonade) 1 tablespoon ground sumac 1/2 teaspoon kosher salt Pomegranate molasses, for drizzling For the cigars: 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 teaspoon ground cinnamon 3/4 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cayenne pepper 1 pound ground lamb 1 tablespoon tomato paste 11/2 tablespoons pomegranate molasses 3 tablespoons pine nuts 2 tablespoons finely chopped flat-leaf parsley or cilantro Peanut or canola oil, for frying 7 sheets phyllo dough (14 by 18 inches)
October 15, 2013 |
Aside from food, religion, philosophy, government, familial love, education, and a few million other things, the Greeks have offered the world very little. That's the slyly delivered take on his culture offered by George Horiates, an organizer of the annual Greek Agora Festival in Cherry Hill. A personal-injury attorney in Pennsauken, Horiates, 46, sat in a blue-and-white tent outside St. Thomas Greek Orthodox Church on Sunday, trying to explain Greek-ness to an outsider. "This culture at its base involves food," said Horiates, who lives in Moorestown.
June 13, 2013
MANAKEESH CAFE ROSE BAKLAVA 7 phyllo dough sheets 200 grams ground cashew 1/2 cup clarified butter, melted 1 cup sugar 1/2 cup water Capful of lemon juice 2 drops rose water Pinch of ground pistachio, for garnish (optional) Stack the dough sheets and cut into 5-by-10-inch rectangles, then into 2.5-inch squares. For the syrup: In a saucepan, combine sugar and water and bring to a boil. Reduce heat to low and stir, 3 to 5 minutes, until sugar is completely dissolved.
November 15, 2012 |
Thanksgiving conjures up a centerpiece of a perfectly browned turkey on a platter with a multitude of side dishes. But if your family is like many, there will be folks around your table who forgo meat or gluten or animal products of all sorts. Luckily, there is a bounty of local vegetables, herbs, grains, nuts, and seeds to be thankful for. Indeed, the staples of several American Indian tribes - North America's original locavores - can inform our Thanksgiving repertoire. Wild rice, greens, cranberries and dried fruits, pecans and squash can be combined in modern ways and celebrate this historical legacy.
March 27, 2012
4-6 tablespoons melted butter 7 sheets of phyllo 3 green garlic shoots,? (substitute 4 scallions or small? bunch of chives and 2 cloves of? garlic) 8 ounces creamy fresh goat? cheese, at room temperature 1 egg 2-3 tablespoons of olive oil 1 large bunch greens (approx.? 1 pound) such as Swiss chard, ? kale, or spinach, washed and? trimmed Salt and fresh ground black pepper to taste 1. Preheat oven to 375 degrees. Melt the butter in a small saucepan.
April 6, 2003 |
Disappointment might be in store for patrons of Little Marakesh, one of a handful of area restaurants that serve authentic Moroccan food. If you have no sense of fun or can't suspend disbelief - to name two requirements of dramatic productions - you might not appreciate the Friday and Saturday night special billed as the Moroccan "feast. " It's a fixed meal that requires you to put aside your usual expectations about service and food. Those might be two major categories in dining, but at this family-owned restaurant, they are treated almost as secondary considerations.
September 10, 2000 |
It's best not to blink when you drive down Sumneytown Pike. The town of Mainland will be gone before you even knew it had arrived. Perched amid the green hills and picturesque cemeteries of Lower Salford Township in outer Montgomery County, the Mainland Inn sits on 13 manicured acres of field, where owner Donald Jonas can be found some days practicing his golf swing between lunch and dinner. It's pretty land but useless floodplain, really, the ever-modest Jonas readily admits, trying to temper the neatly mowed grandeur, eager at every turn to put the qualities of his lovely restaurant in the proper perspective.
May 21, 2000 |
There's no need for Trumpets to toot its own horn, for I'll happily do it instead. The Kennett Square restaurant with lovely Victorian setting opened six weeks ago in what used to be Samantha's Cafe, offering splendid contemporary cuisine paired with the appropriate wines. The entire restaurant is non-smoking, even the attractive bar, which may mean that the beautiful decor will remain pristine for as long as I hope the restaurant survives. The menu is uncommonly appealing and dishes are prepared with considerable accomplishment.
February 20, 2000 |
It could happen. Onion dip, cheese balls and baked Brie might just go the way of the dodo bird. It could happen, that is, once cooks take a look at the newly published Hors d'oeuvres (OK Publishing Inc., $19.95) by chef Eric Treuille and caterer Victoria Blashford-Snell, both of London. A second glance should send cooks scurrying for the cumin and coriander, shrimp and chicken wings, skewers, phyllo and tortillas - whatever's on hand to begin the magic. The only remaining problem: Which recipe to go for first?