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.
August 2, 2012
Played to the bone Sean Magee, recently promoted to executive chef at Time, says bone marrow has always sold well at the restaurant, performance space, and whiskey bar, but his clever Chinese-takeout spin on the brasserie standard has enthusiasts as jazzed up as the musicians who jam here every night. Magee originally wanted to do a marrow stir-fry dish, but later decided to play it to the bone, taking sliced-lengthwise veal "canoe cuts" and drizzling them with a from-scratch kung pao sauce spiced with dried Chinese chiles and black and Szechuan peppercorns.
April 19, 2012
For the beets: 4 medium yellow beets 1 to 2 teaspoons olive oil A few pinches sea salt 2 tablespoons agave nectar For the risotto: 2 tablespoons olive oil 1 teaspoon diced ginger 1 teaspoon diced garlic 1 cup sliced shiitake mushroom caps 2 cups arborio rice Approximately 1 to 2 teaspoons sea salt, to taste 5 cups water 1 cup soy or almond milk 1/4 cup...