December 5, 2014
MEAT and potatoes offer a hearty entry into the big-eating, rib-sticking world of chef Ben Ford. STANDING RIB ROAST For the roast: One 7-bone standing prime rib roast (16 to 18 pounds), trimmed and tied 10 garlic cloves, thinly sliced 4 tablespoons unsalted butter, softened Kosher salt and fresh coarsely ground black pepper For the jus: 2 cups red wine 10 fresh thyme sprigs 2 fresh rosemary sprigs 2 cups veal or beef stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To prepare the roast, remove it from the refrigerator 30 minutes prior to cooking time and preheat the oven to 450°F.
September 26, 2014
SQUASH HUMMUS WITH LONG HOT CHERMOULA HUMMUS 1 whole butternut squash (2 to 3 pounds), halved and seeded 1/2 cup plus 1 tablespoon olive oil 1 1/2 teaspoons kosher salt 1/2 cup tahini 2 small cloves garlic 1/4 cup lemon juice Preheat oven to 400 degrees. Coat flesh and skin of squash halves with 1 tablespoon olive oil and 1/2teaspoon salt. Place on a baking sheet, cut side down, and roast until very soft, about 1 hour. Remove and let cool at room temperature 20 minutes.
April 25, 2014
THE shagbark hickory, distinctive for its shedding bark, is a common tree in southeastern Pennsylvania. SHAGBARK HICKORY SYRUP 2 pounds shagbark hickory bark 2 cups granulated sugar Preheat oven to 325 degrees. Scrub bark thoroughly in clean water to remove debris. Break bark into roughly 8-inch pieces and place on a baking sheet. Toast bark until slightly brown and toasty smelling, about 25 minutes. Place bark in a large pot and add enough water to cover by one inch.
April 25, 2013 |
Add this recipe from Jennifer Perillo's new cookbook to your list of things to do with leftover rotisserie or roast chicken. Cilantro Chicken Patties Makes six 3-inch patties About 61/2 ounces boned, skinned roast chicken 1/4 cup loosely packed cilantro leaves 1 small yellow onion About 1/2 cup canola oil, for frying 1 large egg 1/8 to 1/4 teaspoon ground cumin ...
April 11, 2013
Makes a generous 11/4 cups 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 cup raw unsalted cashews 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sweet smoked paprika (pimento dulce) 1/2 jalapeno pepper, seeded and coarsely chopped 3 tablespoons fresh lime juice 1/3 cup water 1 teaspoon coarse sea salt 1. Heat 2 tablespoons of the oil in a small skillet over medium-high heat until the oil shimmers.
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)
April 4, 2013
Makes 6 servings 1 pound lump or jumbo lump crabmeat 1/4 cup finely chopped flatleaf parsley 1 bunch scallions, roots trimmed, thinly sliced 3/4 cup fresh bread crumbs 2 large eggs 1/4 cup milk Pinch of cayenne pepper 1 teaspoon Worcestershire sauce Fine sea salt and freshly ground black pepper 3 tablespoons unsalted butter 1 lemon, thinly sliced, for garnish ...
January 17, 2013 |
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side. Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
December 14, 2012
'Tis one of the all-time-great chocolate-chip cookie adaptations, made by Metropolitan Bakery with dried cherries, bittersweet chocolate chunks, and a sprinkle of sea salt. This year, the bakery is packaging them for a fab holiday gift: eight giant cookies in a jar - to keep them fresh and prevent breakage. Package of eight, $19.95 at Metropolitan Bakery, 262 South 19th St., 215-545-6655 and other locations after Dec. 14. - Maureen Fitzgerald Tres chic, n'est-ce pas?
November 9, 2012
This is caramel corn of the old-fashioned kind - made with butter and brown sugar and a sprinkling of sea salt. Popped in sunflower oil, with no artificial ingredients, it is crispy and crunchy and indulgently delicious. Not a bad offering when popping in on friends. Also available in caramel nut and cheese corn. But the cheese pales in comparison to the caramel. - Maureen Fitzgerald G.H. Cretors Just the Caramel Corn, $2.50 per 6.5 ounce bag, at Whole Foods stores.