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Sour Cream

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FOOD
September 3, 1986 | By SYBIL FINKS, Special to the Daily News
Sour cream was not always the well-known and much-used product in this country that is today. And three cheers for its present popularity. It doesn't take a lot to make otherwise ordinary recipes into little classics that you'll turn to time and again. Fortunately it keeps well in the refrigerator, as it does not freeze well. Freezing causes it to separate and curdle. So when you have some leftover, and while it's still good, try some of the following ideas and recipes: Use sour cream in any recipe calling for yogurt.
FOOD
January 23, 1994 | By Jim Burns, FOR THE INQUIRER
Some things were never meant to be - sad and disappointing as that news is. Take light, nonfat and ersatz sour cream. As I recently found out cooking with six different sour creams, it's probably better to eat what you want once in a while than to try to pretend. Sour cream is defined as "a pasteurized cream thickened and soured usually by natural lactic acid fermentation. " As such, it possesses a wonderfully rich, tart flavor and contains about 6 grams of fat per 2 tablespoons.
FOOD
March 18, 1990 | By Leslie Land, Special to The Inquirer
The recent epochal political changes in Eastern Europe have inspired acres of newspaper space and hours of television devoted to the arts of the Soviet Union, Czechoslovakia, Romania and the Balkans. Works that might have waited lifetimes before being translated are being rushed into print, pictures that might never have traveled are being shown and reproduced all over the place. Unfamiliar music is in the air. Now, as I see it, it's time for the food. Time for Russian pelmini, a sort of ravioli; for Polish borscht; for Hungarian paprikash.
FOOD
April 11, 2013
Makes 4 servings 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 teaspoon caraway seeds 1 teaspoon mustard seeds Four 4-ounce portions    wild    king salmon,    skin-on 2 cups rendered chicken    fat (schmaltz),       melted For horseradish sour cream: 1 cup sour cream 2 tablespoons       prepared    horseradish Juice of 1/2 lemon Salt and pepper Chopped dill 1. Combine salt, pepper, caraway, and mustard.
FOOD
July 27, 2006 | By Maureen Fitzgerald INQUIRER FOOD EDITOR
This quick and easy recipe comes from Meals Made Easy, a compilation of recipes from Real Simple magazine. It is full of good ideas and shortcuts for fast and tasty meals for weeknight as well as weekend suppers. Grilled Shrimp Tacos Makes four servings 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons milk 1/2 teaspoon ground cumin 3 tablespoons unsalted butter, melted 2 cloves garlic, finely chopped 1 1/2 pounds large shrimp, peeled and deveined 4 limes, quartered 1 1/2 teaspoon kosher salt 8 6-inch corn tortillas 3 cups shredded cabbage 1 14-16 ounce jar green tomatillo salsa Wooden skewers, soaked in water for at least 30 minutes 1. In a small bowl, whisk togther the sour cream, mayonnaise, milk and cumin; set aside.
ENTERTAINMENT
June 28, 2007
DEATH BY POTATO SALAD 2½ pounds small Red Bliss or Yukon Gold potatoes 3 garlic cloves, chopped 5 tablespoons olive oil Kosher salt and freshly ground pepper to taste 1½ tablespoons red-wine vinegar 1½ tablespoons whole grain mustard 1 tablespoon chopped green onions 2 teaspoons minced chives 1 teaspoon finely chopped fresh rosemary Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes)
FOOD
August 6, 1986 | By NORMA SCHONWETTER, Special to the Daily News
Pesto is an uncooked sauce used in Italian cooking, most often prepared with fresh basil. However, there are other versions of pesto which combine a small amount of basil, fresh or dried, with parsley or spinach. In the old country the basil and other ingredients were crushed to a paste with a mortar and pestle, hence the name "pesto. " In today's modern world pesto can be prepared in a food processor or blender in 1-2 minutes without any effort. Try adding 1-2 tablespoons pesto to soups, sauces and vegetables.
FOOD
May 7, 1986 | By SYBIL FINKS, Special to the Daily News
Company coming? Meals to plan? Need plenty of refrigerator space? Well, here's an idea. Clean out the refrigerator before you do any serious planning or food shopping. You may find some odds and ends in its recesses that may make the basis of some of your company meals. Let's say you find some not too fresh carrots . . . they're not bad, but they should be used soon. And here's a carton with about a cup of sour cream, or is it yogurt? It doesn't matter, either will do. And this partial loaf of stale bread.
FOOD
January 27, 1988 | By POLLY FISHER, Special to the Daily News
Dear Polly: My mothers' club is getting together for a "handy hints party. " We're each supposed to contribute two or three of our favorite household hints, copied 12 times on separate sheets of paper (there are 12 members), which we're going to put together into booklets for all of us. Now, Polly, how about a few of your favorite hints to add to our party? - Mary Ann Dear Mary Ann: How about these hints, guaranteed to make life easier for any mother: When serving ice-cream cones to a number of children (or only one or two)
FOOD
April 17, 1994 | By Bev Bennett, FOR THE INQUIRER
Rice, beans and chorizo usually add up to a delicious, long-simmering stew or soup. However, the mix is also excellent when served cold as a salad. The base of this salad is chorizo, the spicy Mexican sausage. Other uncooked spicy sausage, crumbled into small pieces, can be substituted. The key to success when using sausage is to cook it thoroughly and drain it completely before mixing it into the other ingredients. Otherwise, it will be greasy and unpalatable. Complete the Tex-Mex accent of this entree by adding cilantro, scallions and sweet red peppers.
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NEWS
August 22, 2014
Overview: There are five main categories at this Mexican BBQ truck: tacos, sandwiches, taco salad, tortilla chips and dessert. We tackled as much as we could in one sitting at the Navy Yard. Mucho Bueno prides itself on using locally sourced ingredients. Small carbon footprint, helps the local economy, all that stuff. Sounds good to us.   Tacos and salad: The tacos (1 for $4, 2 for $7, 3 for $10) include smoked pulled pork, brisket and chicken, and organic sweet potato. All are served with homemade salsa, pickled onions and aji sour cream on a soft corn tortilla.
FOOD
January 31, 2014 | By Anna Herman, For The Inquirer
Since the Eagles once again aren't playing in the Super Bowl, we have another chance to celebrate the cuisines of other teams - without feeling the least bit disloyal. The heritage, population, and climes of both coastal Seattle and mile-high Denver are a great starting point for some fresh and healthful dishes. And it seems too close after making the New Year's resolution for a healthy diet to revert to the worst of the junk-food habits of game day. So, why not draw inspiration from the cities of the two franchises who will be facing off for Super Bowl XLVIII on Sunday?
NEWS
November 5, 2013
THIS IS Monday. Please don't eat meat. I said "please. " If you wanna or you're gonna, I won't take a bite out of you. My favorite legislative body, Philadelphia City Council, unanimously passed a resolution encouraging all within its reach to start each week with a Meatless Monday. (Had it been a Republican idea, it probably would have died, but Republicans aren't often earth- or animal-friendly, as I'll show.) The resolution was pushed by the Humane League, an animal-advocacy group, but its main thrust is that Meatless Monday is good for people . "Meatless" doesn't sound so hard.
FOOD
May 9, 2013
Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted    butter 7 tablespoons cake    flour 1 tablespoon sugar 1/2 teaspoon baking    soda 1/2 teaspoon salt Vegetable oil 1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything)
FOOD
April 11, 2013
Makes 4 servings 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 teaspoon caraway seeds 1 teaspoon mustard seeds Four 4-ounce portions    wild    king salmon,    skin-on 2 cups rendered chicken    fat (schmaltz),       melted For horseradish sour cream: 1 cup sour cream 2 tablespoons       prepared    horseradish Juice of 1/2 lemon Salt and pepper Chopped dill 1. Combine salt, pepper, caraway, and mustard.
FOOD
March 22, 2013 | By Michael Klein, For The Inquirer
The German-style beer garden Brü Craft & Wurst is expected to open March 23 at 1318 Chestnut St. (215-800-1079), enlivening the quiet block between Juniper and 13th Streets. The location previously was the Mitchell & Ness retail shop. Brü is actually two joints in one: a wood-clad bar with 32 taps carved into a tree, with table service, as well as a beer garden with bench seating, walk-up counter, an oversize garage door facing McGillin's on Drury Street, and a six-tap computerized beer system on the wall.
ENTERTAINMENT
September 6, 2012
HERE ARE some recipes, printed verbatim (unless otherwise indicated) from cookbooks in Guillermo Tellez Cruz and Sandi Foxx-Jones' collections.   CHEESE BLINTZES WITH LINGONBERRIES For the crepes: 4 eggs 1 cup milk 1 cup all-purpose flour 1/8 teaspoon salt 2 tablespoons unsalted butter, melted, plus more for cooking For the filling: 1/2 pound cream cheese, at room temperature 1/2 pound farmer's cheese, at...
NEWS
May 17, 2012 | Maureen Fitzgerald
Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.
FOOD
December 29, 2011 | By J.M. Hirsch, Associated Press
My goal was simple - a company-worthy dip that didn't involve a heart-stopping volume of sour cream. If it also could be fast and easy to assemble, even better. Because, face it, we need all the help we can get to manage the chaos of cleaning and cooking that ensues anytime company comes. Especially during the holidays. Which is how I came up with this easy sweet-potato dip spiked with chipotle peppers. Cooked sweet potatoes are blended with almonds, garlic, lemon juice, chipotle peppers, and classic chili seasonings for a rich and creamy dip. Serve it with pretzels, tortilla chips, toasted baguette rounds, carrot sticks, or hunks of flatbread.
FOOD
November 23, 2011 | By Maureen Fitzgerald, Inquirer Food Editor
Here is an excerpt from the cooking blog "My Daughter's Kitchen. " My daughter Sally and her friends are hosting a "fakes-giving" at her apartment this week. It's a lovely tradition a lot of young people are adopting, a turkey feast with all the trimmings prepared and shared by friends, before or after the day with family. It gives the younger generation a chance to celebrate and give thanks in their own way, without the stress or expectations of a family gathering.
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