November 4, 2013 |
PHILADELPHIA Infusions faced off with fusion and lobster bisque battled broccoli rabe on Broad Street on Saturday as hundreds of cooking hopefuls turned out to audition for Season 5 of MasterChef , the culinary reality television show. Tupperware in tow at the DoubleTree by Hilton hotel, they were all taking their stab at becoming the next Luca Manfe - that is, the restaurant manager from Astoria, Queens, who won last season's competition, scoring $250,000 and a cookbook deal. "We are looking for passion," said casting director Erika Landin.
July 19, 2013
Company description: "With so many premier dining destinations in one location, Cherry Hill Mall is an ideal venue to host a restaurant week," said Lisa Wolstromer, mall marketing director. It's the mall's first. Location: 2000 Route 38, Cherry Hill. Complimentary valet parking for all restaurants along Bistro Row. The deal: Eight chains and one independent at the iconic mall have special menus and prices through Saturday. Reservations encouraged. Nutrition: We know Seasons 52 prides itself on menu items that are no more than 475 calories.
June 27, 2013 |
With today's meat-on-the-side, vegetables-in-the-middle sensibility, it's time for an update on the steak dinner. Slice that steak thin and mix it with vegetables for a beautiful main-course salad. Teriyaki Steak, Snow Pea and Shiitake Salad For the steak: 3 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 teaspoons brown sugar 1 pound flank steak, 1 to 1 1/2 inches thick For the salad: Kosher salt 6 ounces snow pea pods 3 tablespoons olive oil 8 ounces shiitake mushrooms, stemmed, sliced into 1/4-inch strips 1/2 medium sweet onion, finely chopped (1/2 cup)
June 20, 2013 |
With this sandwich-inspired salad, you get to enjoy a classic flavor combination, skip the bread, and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread. Chopped Turkey Club Salad With Basil Balsamic Dressing 4 to 6 servings 1 tablespoon balsamic vinegar 2 tablespoons red winevinegar 2 teaspoons Dijon-style mustard 1/2 cup loosely packed basil leaves, finely chopped 1/4 teaspoon sugar, or to taste Salt Freshly ground black pepper 1/4 cup olive oil 12 ounces lettuce(s)
May 9, 2013
Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.
May 2, 2013
Here is an excerpt from Craig LaBan's online chat of April 30, 2013: Craig LaBan: With the spring weather blooming, it's my cue to lighten up with salads like this one from Zea Mays Kitchen truck, which focuses on creative uses for Native American ingredients. It didn't make into our food-truck story, so I'm glad to give it a shout-out. In big restaurant news from the Insider , some exciting new projects coming to the burbs have been announced: Josh Lawler of the Farm and Fisherman is the latest big Philly name to head to South Jersey, with plans to take over Andreotti's Viennese Café on Route 70 in Cherry Hill with a larger and more casual F & F Tavern and Market, targeted for the fall.
April 18, 2013
Makes 6 servings 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino Romano cheese (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.
April 12, 2013 |
Maliyah Gregg's eyes lit up when she spied a package of bacon on the counter for cooking class in the convent kitchen at St. Martin De Porres in North Philadelphia. And then she saw the spinach. "Can I eat just the bacon? Please? Just the bacon and a boiled egg. It will be like breakfast. Please?" After four weeks of cooking lessons, I had gotten the message loud and clear from Maliyah and the other 5th and 6th grade girls: We want meat! While many people are eating less meat and trying to center meals around other proteins for health and environmental reasons, these girls are not quite buying in. I heard the same chorus from my own two boys when I tried meatless family dinners when they were growing up. For them, it just didn't feel like dinner without meat.
April 11, 2013
Makes 4 cups of chicken salad or 6 sandwiches For the chicken salad: 1 whole chicken, approximately 3 pounds Diamond Crystal kosher salt 4 scallions, finely chopped 3 stalks celery, finely chopped 1 cup mayonnaise Freshly ground black pepper For the sandwich: Schmaltz 12 slices challah Gribenes Cucumber pickles Pickled cherry peppers 1. Make the chicken salad:...
April 4, 2013
Makes 4 servings 1 romaine lettuce heart, core removed, cut in 1/2-inch pieces 2 large celery ribs, leaves trimmed, cut in 1/2-inch pieces 2 ripe avocados, peeled,pitted, cut in 1/2-inch pieces 1 can (14 oz.) hearts of palm, drained, cut in 1/2-inch pieces 2 ripe tomatoes, cored, cut in 1/2-inch pieces 1 cup canned chickpeas, drained 1 teaspoon fine sea salt, plus more to taste 1/4 teaspoon freshly ground black pepper Juice of 1 lemon 2 tablespoons extra virgin olive oil 1/4 cup finely chopped fresh cilantro (optional)