April 19, 2012
1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.
May 4, 1994 |
Sweet young peas are at the height of perfection right now. Don't miss out on this seasonal treat during the merry month of May. Experience each of the members of the pea family: garden peas, sugar snaps and snow peas. Garden - or English - peas are the familiar "peas in a pod. " Their parchment-like pods are too stringy to eat. Sugar snaps and snow peas are both types of sugar peas; both have tender, edible pods. Peas are one of the oldest vegetables, but early varieties were starchy even when young.
October 23, 2008 |
Honey, ginger and soy sauce lend a sweet-savory flavor to today's quick-cooked chicken. A coating of sesame seeds brightens the dish and adds crunch. Toasted sesame seeds and sesame oil have a rich flavor. Instead of toasting the seeds, I buy a jar of them already toasted in the sushi section of the supermarket. Toasted sesame oil, found in the Asian section, is good to keep on hand for flavoring vegetables and salads. Sesame-Seared Chicken Makes 2 servings 1. Mix honey with ginger and soy sauce; set aside.
June 11, 2009
Wiener schnitzel? How about rabbit schnitzel, hot and crispy, served beneath a cold vegetable salad that's topped with green goddess dressing and an edible flower? Mitch Prensky, chef and co-owner of Supper on South Street, was thinking about the classic Italian Milanese salad while conjuring up a warm-weather recipe for rabbit, which he says has the right flavor profile to pair with a cold salad. Tenderized rabbit thighs are marinated with duck confit and then sous-vide cooked for six hours.
September 30, 1990 |
With restaurants as with homes, location is sometimes crucial. The new Ocean Garden Chinese restaurant in the Flower World shopping center in Pennsauken faces a formidable challenge to survive at a site where so many other good restaurants have failed. Indeed, there have been at least five fine restaurants at this location on Route 38 in the last several years; Ocean Garden, open four months, is the latest of three superb Chinese restaurants at this spot, the last two being Beijing and Shanghai Port.
September 23, 2004 |
Crisp toast with poached eggs. Crunchy croutons in a salad of tender greens. Flaky piecrust filled with silky pumpkin custard. Why do our memories of food so often focus on texture as well as aroma, flavor and color? Enjoying food to the fullest calls on all the senses. Just as our eyes, nose and ears differentiate the many shapes, colors, smells and even sounds associated with specific foods (such as a sizzling steak), our taste buds distinguish subtle nuances of salty, sweet, sour and bitter.
September 27, 2012
HERE ARE SOME recipes using Asian pears from Subarashii Kudamono. ASIAN PEAR GINGER CAKE 2 tablespoons butter, room temperature 1/3 cup brown sugar 1 cup sliced, fresh Asian pears (Yoinashi if available) 1 1/2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon ground ginger 8 tablespoons butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup grated fresh Asian pears (AsaJu, if available)
June 28, 1989 |
The most ambrosial green peas you'll ever eat are those from your local farmer's market - or, better yet, your own garden, picked and shelled minutes before microwaving. The advantage of the microwave is that you needn't drown the peas in water, as you must if you cook them on top of the stove. Indeed, if you add a nugget of butter to the casserole dish in which you'll microwave them, you needn't add any water (let your calorie conscience be your guide). In a closed container, the peas will steam in their own fragrant vapor so that their sugary goodness is heightened.
July 15, 1990 |
The sophisticated splendors of French-Thai cuisine at Alisa Cafe easily put this tiny Upper Darby place on my Top 10 restaurant list. Owner-chef Tony Kanjanakorn presides over an exquisite jewel box where dishes made with high-quality ingredients are graced with elegant, subtly prepared sauces. Although Alisa is not widely known, its 46 seats are filled nearly every night, so plan ahead. Appetizers were incomparable. Thin slices of rare beef ($6.95) so tender they could be cut with a feather were nicely charred on the outside, then sprinkled with chopped scallions and bathed in an extraordinary veal reduction sparked with sesame oil, port wine and ginger that was slightly spicy and sweet, yet soothing to the palate.
January 24, 1993 |
In restaurants as with other things, looks can be deceiving. Judging by the fanciful emperor's palace used as the logo for King Tien restaurant, I expected to be dining in elegant splendor. Instead, I found a drab, dimly lighted restaurant in the Dreshertown Shopping Plaza, decorated in '60s-style with cream-colored walls, black booths and fake flowers on the tables. The menu, filled with all-too-familiar dishes, is similarly in a time warp, offering nothing to place King Tien in jeopardy of being on the cutting edge of culinary adventure.