January 28, 2016
Makes 6 servings 1 large red onion 2 thumb-size pieces of ginger, peeled and sliced into matchsticks 2-3 garlic cloves 2 stalks of lemongrass, pounded with a rolling pin to release flavors, and cut into 2-inch segments 2 teaspoons olive oil 5 cups vegetable or chicken stock 1/2 pound rice noodles 1 to 11/2 pounds jumbo shrimp or prawns, shelled and deveined 2 tablespoons tamari Juice of ½ lime 1 tablespoon...
January 7, 2016
Makes 4 servings Sunflower oil, for shallow-frying 10 ounces cooked, peeled medium shrimp (defrosted if frozen), rinsed and drained 1/3 cup brown rice flour 1/4 cup water 2 teaspoons finely chopped chives 1 teaspoon ground ginger 4 teaspoons chili oil Pinch salt 2 large egg whites 1. Pour the sunflower oil into a wok or large saucepan to a depth of about 1/2 inch. Heat to 340 degrees over medium-high heat. Line a large plate with paper towels.
November 25, 2015
I'M SURE, like me, you're shocked to find today's deadline for a new state budget is passing without resolution. It is - like reason, wisdom and political acumen in the capital city - absent without leave. Hard to believe since just last week Gov. Wolf said he'd sign a new budget bill today. That could have met projections by legislative leaders who agreed their agreed-to "framework" for new spending and taxes would be law Thanksgiving Day. Not happening. It's tempting to say "what a buncha turkeys" but that would be obvious and cliche.
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings 3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes 1. Melt half of the butter in a large skillet over medium heat.
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 14, 2015 |
SHRIMP IS terrific grilled as a main dish or an appetizer. The challenge with shrimp, however, is it's fragile, and, if overcooked, becomes tough-chewy. The keys to perfect shrimp: marinating or brining first, then using no more than a medium heat. You can also brush the shrimp with a sauce while they are on the grill to keep them from drying out. And, once you put them on the grill, don't even think of walking away. Shrimp cooks quickly, and you need to pay attention. No matter how you cook shrimp (grill, roast or steam)
May 1, 2015
SERVE THESE tasty appetizers with crusty French bread and a chilled French wine - maybe in your own spring-blooming garden. SMOKED SALMON, GOAT CHEESE, THYME AND CHIVE SPREAD 1 1/2 cups fresh goat cheese, room temperature 3 tablespoons half-and-half 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh thyme 1 teaspoon finely chopped lemon peel 1/4 teaspoon salt 1 teaspoon freshly ground pepper 1/4 pound Norwegian...
April 24, 2015 |
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.
April 17, 2015
MARK BITTMAN'S SHRIMP AND TOMATO PAELLA Note: If you don't want to splurge on saffron, omit it, or add a teaspoon or two of turmeric to the broth for golden-colored rice. 3 1/2 cups shrimp or vegetable stock or water, plus more if needed Pinch of saffron 3 tablespoons olive oil 1 medium onion Salt and pepper 1 pound peeled shrimp 3 large ripe tomatoes, about 1 1/2 pounds 2 cups short-grain white rice, preferably paella or Arborio Fresh parsley sprigs for garnish Heat oven to 450 degrees.
February 6, 2015
HAVE YOU heard? Science shows that, contrary to popular thinking, fish is not a vegetable. Many so-called vegetarians harbor that fluid dietary ethic. I include my own 15 years as a so-called vegetarian, when I celebrated the occasional birthday or holiday with shrimp or New England clam chowder because, come on, "It's just seafood!" But serious science has established a couple of other facts. One is that ocean drift nets grab a huge amount of "bycatch" - nontargeted animals that die just the same.