April 1, 2016
Makes 4 servings Small bunch of the following herbs, leaves removed from stems and chopped, yielding about two teaspoons each: parsley, dill, celery leaves, mint, arugula, cilantro 1/4 cup toasted pine nuts 1/2 cup whole-milk ricotta Grilled rustic-style bread 1. Pick the leaves from the washed herbs and roughly chop them. 2. Begin crushing the herbs with a mortar and pestle. After 30 seconds to a minute, add the pine nuts and continue mashing until thoroughly mixed.
February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
March 22, 2013
TROY What to eat: Mediterranean meat? Yes, please. Beef, chicken, kofte (ground meat) and gyro. Over rice with a mini-salad on the side, or in a wrap. Topping options include white tzatziki, barbecue and hot sauces - and there's nothing wrong with asking for all three. Or try grape leaves stuffed with rice, onions, pine nuts, currants, fresh dill and mint. It's vegetarian. (Warning: This may be an acquired taste for some). Cost: Main items priced from $4.50 to $5.50. Portions are large.
October 11, 2012 |
With their vibrant color, stuffed peppers provide a stunning presentation as a main course. This version is gluten-free and vegan, with protein-rich quinoa. Quinoa-Stuffed Peppers Serves 4 For the stuffed peppers 4 bell peppers, any color 1 tablespoon extra-virgin olive oil 1/2 cup diced shallot (2 or 3) 1/2 cup diced zucchini 1 cup quinoa, rinsed 2 cups vegetable broth, plus more for the baking dish 1/2 teaspoon fresh black pepper For the pesto 2 cups basil leaves 2 tablespoons pine nuts 2 to 4 medium cloves garlic 2 tablespoons walnuts 1/2 cup extra-virgin olive oil 1. Preheat the oven to 400 degrees.
September 20, 2012 |
With cans of specialty imported sardines in hand, I thought to make something a little different, instead of just eating them my usual way, plain. Pasta came to mind, as it often does. The Sicilians have a classic dish pairing sardines with golden raisins and wild fennel, for a sweet and sour combination that plays beautifully against the rich fish. But the traditional dish calls for fresh sardines. And wild fennel, while apparently abundant on the Italian island, is nearly impossible to find here.
May 24, 2012
1/2 pound farfalle or other bite-size pasta 1 teaspoon salt, divided 1/2 pound tomatoes, cored, halved, and seeded 1/4 cup sun-dried tomatoes, cut into thin strips 1 tablespoon chopped garlic 1/2 cup chopped red onion 1/4 pound sharp provolone, cut into ¼-inch cubes 1 1/2 tablespoons red wine vinegar 2 ounces olive oil 1/2 cup basil leaves, loosely packed 1/4 cup toasted pine nuts (optional)...
January 13, 2012 |
Wishful thinking is a gluttonous beast, just like many Americans. Perhaps that's why it's tough to tour the Internet in the month of New Year's resolutions without tripping over all sorts of pain-free diet tips. Search a bit, and it's easy to whip up a list of 10 ways to shed some pounds without strenuous diet or exercise. This does not constitute endorsement. Remember, experts generally say, if you really want to lose weight and keep it off, do so gradually by exercising more, switching to more nutritious foods, and consuming fewer calories.
October 28, 2011
In the Region Profit posted by Beneficial Bank Beneficial Bank , the biggest bank headquartered in Philadelphia, reported its biggest quarterly profits in more than a year. CEO Gerry Cuddy said he still had a subdued outlook on the economy. Profit was $4 million, or 5 cents per share, in the quarter ended Sept. 30. The bank's loss in the same period a year ago was $21.7 million, or 28 cents per share. - Harold Brubaker Earnings, revenue up at Hershey The Hershey Co. reported a 9 percent increase in its third-quarter profit, citing higher prices and stronger-than-expected Halloween sales.
October 27, 2011 |
Wegmans is recalling all of the Turkish pine nuts it sold from its bulk food department from July 1 through October 18. The store says the nuts may be contaminated with Salmonella, a bacteria that can cause diarrheal illness. Store officials say the recall amounts to about 5,000 pounds of the nuts sold in the bulk food departments of of most Wegmans stores in New York, Pennsylvania, New Jersey, Virginia, and Maryland between July 1 and October 18, 2011. The bottled pine nuts Wegmans sells in its grocery department are not part of the recall.
September 22, 2011
Today Shop, cook and eat with chef Chris Allen of Lotus Farm to Table, who will lead participants through the Media Farmer's Market to pick out fresh items that he will prepare in front of you for the evening's dinner. $55. Meet at 3 p.m. at Lotus Farm to Table, which is a BYOB, 112 W. State St., Media, 610-565-5554, www.lotusfarmtotable.com . Saturday, Sept. 24 Cast Iron Chef , a demonstration featuring experienced hearth cooks who will prepare period-appropriate meals over an open fire or on a hearth with items from a basket of surprise seasonal ingredients.