October 23, 2015
TOMATO, CUCUMBER AND BASIL SALAD 2 tablespoons red wine vinegar 2 tablespoons water 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 large beefsteak tomatoes, each cut into 8 wedges 1/2 seedless (English) cucumber, cut into 1/4-inch rounds 1 small yellow or red onion, cut into thin half-moons 3 tablespoons coarsely chopped fresh basil, plus a basil sprig, for garnish Using a fork, whisk the vinegar and water together in large bowl.
August 28, 2015
A salad with serious chops To order an unvetted chopped salad requires a certain leap of faith - that the reality delivered to your table will live up to your vision of the real deal, vividly fresh and mined with bursts of texture and flavor. Disappointment often follows. But on rare occasion you will be rewarded with an uncommonly original variant, as we were at a recent lunch, on the order of Valeria's Chopped Salad at Lolita, the lively Mexican eatery retooled (and liquor-licensed)
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
August 7, 2015 |
Salad season is here. Every color and texture of vegetable is on farm stands, store shelves, or out back in the garden, so you can be shredding, chopping, and arranging magnificent summer feasts with minimum cooking and maximum flavor. And this summer, all we are really craving are salads for dinner, the kind of meal that doesn't leave us feeling weighed down in the heat. Yet, a main-course salad should be substantial and satisfying - with a balance of crisp and soft, crunchy and smooth, tart and sweet.
July 3, 2015 |
The vegan food and juice revolution that's been a rising "fast-casual" wave in Philadelphia is starting to make some ripples at the Shore. Greens & Grains in Ventnor cooks hearty and flavorful plant-based meals-to-go at its month-old little storefront, from tomatoey coconut-curried lentils over rice to cool soba salad and surprisingly good faux meatballs made from eggplant and tofu. Juices and salads, though, are G&G's sweet spot. The vivid purple Coco Glow smoothie (bananas, berries, coconut)
April 3, 2015 |
THERE ARE slow days in Tattle and then there are sloooooooo wwwwwww days. And thus we have an item about adult retailer Hustler Hollywood announcing that its national chain of stores is launching a #StopVegetableAbuse campaign, with the hope of getting women (and some men) to buy real sex toys. Nope, not an April Fools' joke. Hustler Hollywood claims that every day, cucumbers, zucchinis and carrots are improperly exploring strange new worlds far from the salad bar, in ways different from how the laws of nature intended.
August 22, 2014 |
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
July 25, 2014 |
The humble mason jar has become the symbol of DIY culture, Pinterest aspiration, and nostalgia for homespun days of yore. Invented in Philadelphia in 1858 and revived by neo-food preservationists and Martha Stewart wedding pictorials circa the early aughts, the old-timey glass with the tin lid has become the go-to restaurant vessel for cocktails, single-serve cakes, and plain old tap water. Mason jars just seem to make everything look simple - in a good way. It's not only a matter of aesthetics, though.
May 9, 2014 |
We were cooking at noon because of early dismissal for teacher report-card conferences, and some students were opening their report cards for the first time. "I got an A in violin!" exclaimed Kimberly Luu - which set off a round of bragging about how many A's each received that lasted until I could get the geniuses to focus on cooking. Before starting our spring cooking classes, I had asked several local chefs for simple, nutritious recipes that included fresh produce, could be prepared in about an hour, cost less than $20 for six servings, and contained about 20 grams of protein and no more than 500 calories per serving.
April 11, 2014 |
I should have known, when the sun was shining brightly on the first perfect spring afternoon after so many wicked winter days, that it would be tough for 10-year-olds to focus on cooking. On top of that, my fifth grade chefs had just completed six days of PSSA testing at Henry Lawton Elementary and they were having a hard time standing still, much less concentrating on one recipe - let alone two. Frankly, it would have been a good day to make scrambled eggs. But the plan, in my continuing quest for healthy, low-cost cooking, was to teach how to use up fresh ingredients - in this case, ginger, cilantro, and garlic - by employing them in more than one recipe: turkey lettuce wraps and corn salad.