September 9, 2016
If you've been grilling salmon fillets all summer and are ready to shake things up, these burgers are calling you. Made with chopped fresh salmon, lemon, dill, and mustard, they have a modern appeal with a Greek flavor accent by way of the herb-flecked cucumber-yogurt sauce (tzatziki). Salmon Burgers With Tzatziki Sauce 4 servings For the sauce: 1/2 medium unpeeled English (seedless) cucumber, trimmed 3/4 cup plain low-fat Greek-style yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 clove garlic, minced 1 tablespoon chopped flat-leaf parsley 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper For the burgers: 3 slices whole wheat bread, crusts removed One-pound salmon fillet, skinless, center-cut 2 scallions (white and green)
April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.
March 25, 2016 |
Charlotte Codd, 11, a fifth grader at Blessed Trinity school in Mayfair, did not want to go to play practice and miss cooking class the other day. And she was trying desperately to persuade Glenn Petrucci, the vice principal. "But I want to cook soooo bad," she moaned. "I'm only in the chorus. I don't even have a speaking part. " Against her will, she was marched off to the gym to the dress rehearsal of Guys and Dolls . As I visited one of the 31 classes being taught by volunteers in the My Daughter's Kitchen healthful-cooking program, it was encouraging to see such enthusiasm.
March 25, 2016
Makes 6 Servings 1 pound whole wheat pasta (shells or penne work well) 4 cups kale, ribs removed and leaves chopped 1 clove garlic, minced 2 tablespoons olive oil Salt and pepper to taste 2 5-ounce cans salmon (look for wild-caught), opened and drained ¼ cup fresh basil, chopped (or 1 tablespoon dried basil) 1 lemon, zested and juiced 1. Fill a large pot of water, cover it, and set it on the stove on high heat to boil. 2. Once the water starts to bubble, add the pasta and cook according to the package directions (usually about 9 or 10 minutes)
December 18, 2015
Here's a quick meal designed to get you in and out of the kitchen faster than you can say "holiday baking holiday decorating holiday shopping. " Smoked Salmon and Avocado Eggs Benedict 2 servings For the sauce: 4 tablespoons butter 1 lime 1 large egg 1/4 to 1/2 teaspoon chipotle powder 1 to 2 teaspoons distilled vinegar Water (optional) For assembly 2 large eggs 2 English muffins, preferably whole-wheat Flesh of 1 ripe avocado 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ounces thinly sliced smoked salmon 1. For the sauce: melt in the microwave on low, then let cool for 2 minutes.
May 23, 2014 |
The first one to burst through the door for after-school cooking class at Lawton Elementary - as usual - is Christian McKinney, this week sporting a fresh mohawkish buzz-cut. He wastes no time: he glances at the recipe, sizes up the ingredients on the stainless steel prep table, and starts right in, peeling, then chopping the garlic. If I didn't insist that he save some jobs for the others, he might get through most of the work before they even arrive. "Nick is so excited for the fish curry today," he said.
January 27, 2014 |
Karen Salmon Klarman, 62, a public schoolteacher in Merchantville and then in Pennsauken from 1992 to 2010, died of lung cancer on Sunday, Jan. 19, at her home in Cherry Hill. Born in New York City, she graduated from Freeport (L.I.) High School in 1969, earned a bachelor's in sociology at Molloy College in Rockville Centre, N.Y., in 1973, and later a master's in the art of teaching from Marygrove College in Detroit. Mrs. Klarman was a buyer for the Macy's headquarters store in Manhattan from 1974 to 1976, then a buyer for the Lit Brothers department store in Center City Philadelphia, before leaving to raise her family, her husband, Edward, said in a phone interview.
November 28, 2013 |
The good news: Bianca Perez announced that she made the chicken and spinach quesadillas she learned in class for her family last week! The bad news: A plastic bag left in our school kitchen with half a bag of chips, half a bag of pretzels, and a package of snowball cupcakes was described as a "breakfast/lunch combo," as in, half eaten for breakfast, the rest for lunch, as a veteran teacher told me. And right there, in those two moments, was...
July 26, 2013
Party platter These trays, handcrafted by furniture designer David Rasmussen, are both elegant and funky, made of classic black walnut with just a touch of color around the edges. So they can serve up fancy hors d'oeuvres as well as a pile of hot dogs. Each tray is sold separately, so mix and match. - Michelle Dembo Wud Walnut Platter, 18 by 12 inches, $49.95, at cb2.com Rolled and ready Buttery, smoky Scottish-style salmon is rolled with cream cheese mixed with chives and a hint of lemon to create these pinwheels.
June 27, 2013 |
Juicy peaches, fragrant tart berries, soft and silky melon - with such wonderful summer offerings, why not abandon the Fourth of July burger tradition and give these seasonal stars a chance to really shine - in savory dishes. While a simple fruit crisp is a sound strategy for showcasing these bright flavors, summer fruit rises to another level when paired with savory ingredients. From classic prosciutto and melon to a modern take on tacos with pineapple salsa, fruit lends a delicate sweet contrast to salty or spicy, enhancing both, while adding color and pizzazz.