October 30, 2015 |
A better butter Just as Italians debate the subtleties of their finest olive oils, the French obsess over butters. One of my longtime favorites, Echiré, has been the butter gold standard at Bibou, and the equally wonderful Pamplie (with sea salt) lathers the baguettes at sister restaurant Le Chéri. But a new contender has arrived at Di Bruno Bros. in a big wicker basket from one of France's rock-star cheese mongers, Rodolphe Le Meunier. This "beurre de baratte" - churned in the old-school way as opposed to modern centrifuge methods - isn't le bonmarché at $12.99 a pound.
October 2, 2015 |
Over the Top, an occasional series in the Philadelphia Daily News, features local dishes that are so ridiculously delicious, so awesomely sinful, so, well, over-the-top, that they're worth obsessing over. Last weekend left many Philadelphians feeling quite virtuous. Time to fix all that, with a Salty Pimp ice-cream cone from South Street's Big Gay Ice Cream . Ever since the NYC-based biz opened its Philly store in late April, fans have been streaming in for cake cones drizzled with own-make dulce de leche, filled with 4.8 ounces of organic-cream vanilla soft serve that's injected with more dulce, sprinkled with sea salt, and dipped into an all-natural chocolate shell whose recipe includes a dash of deliciously burnt-tasting cayenne.
July 24, 2015 |
Hug a lemon Many recipes call for half a lemon, or, say, half an onion. What happens to the other half? That's between you and the unseemly, plastic-wrap-strewn back of your refrigerator. A better solution is now available: silicone Food Huggers, available in a range of sizes to put the wraps on a variety of produce. - S.M. Food Huggers, $9.99 for a four-pack at Foodhuggers.com . A creamy butter sans dairy and nuts A new peanut-butter alternative is on the market, and it's made in Lancaster.
July 17, 2015 |
Inside the sweltering heat of a greenhouse near the Jersey Shore, where the afternoon summer temperatures can hit 160 degrees, a bit of the Atlantic Ocean is rapidly transforming before our eyes into one of civilization's oldest treasures. "I'm literally swimming in salt," says Derrek Thomas, 43, leading us between the 2,000-gallon retention pools that line the new salt house he and his partner, chef Lucas Manteca, 38, built on Thomas' Windy Acres farm in Ocean View. "I can't get water fast enough.
June 26, 2015 |
IF YOU'RE growing your own or getting produce through a CSA, you've probably got the whole vegetable to consider. Using it all can yield more value and variation. Not only are stalks, stems and leaves tasty, but some have entirely different flavors than their more popular parts. Broccoli stalks are sweeter than their florets. Feathery carrot tops taste like herbs and can be used as such. Beet greens mellow when sauteed; raw, they can add a peppery flavor to salads. To gather the makings of a great vegetable stock, keep a plastic bag in the freezer to add vegetable scraps or unused pieces (broccoli stalks, onion pieces, carrots, celery ribs and leaves)
February 13, 2015 |
Want to show loved ones that they are worth a little extra effort? Handcrafted cards are nice, but on Valentine's Day, nothing is better than homemade treats. Who wouldn't be wooed by hand-dipped chocolates? Or reminded of fond affections with sugar cookie missives? Homemade confections are as perfect a gift for the teacher who cares for your child as they are for your mom or dad. And you can create an assortment of goodies just the way your sweetheart or friend or firstborn likes them best.
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 ...