September 9, 2016
Makes 12 slices 1 packed cup fresh spinach leaves, larger stems removed 1/2 cup prepared pesto (refrigerated is usually better than jarred) 1 bag pizza dough 2 cups shredded mozzarella 1 cup grated Parmesan, divided Pizza sauce 1. Preheat the oven to 375 degrees. Line a baking sheet with nonstick aluminum foil or parchment paper. 2. Combine the spinach and pesto in a food processor and process into a paste. Set aside. 3. On a lightly floured work surface with a lightly floured rolling pin, roll out the pizza dough as thin as possible (about 14 or 16 inches long and 9 inches wide)
June 23, 2016
Makes 4 servings Canola oil 1 pound paneer, cut into 3/4-inch cubes, and lightly seasoned with salt 2 medium onions, finely chopped 1-inch piece of root ginger, peeled and finely chopped 5 cloves garlic, crushed 1 fresh green chili, finely chopped 14 ounces cherry tomatoes, halved 1 tablespoon tomato paste 11/2 teaspoons ground coriander 11/2 teaspoons ground cumin 1/2 teaspoon ground turmeric ...
June 12, 2016 |
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
November 21, 2015 |
Sometimes as a youngster in the small Kenyan village where his family farmed, Abraham Kiprop Rutto would look up toward the clear sky and see a passing airplane. Though his future figured to be as earthbound as his father's, the boy dreamed that one day such a plane would carry him to strange new lands, no small ambition for a rural African youngster. Soon he found a way. "My friends were running and going abroad in planes," Rutto said. "And I said, 'I want to fly in one and go abroad so I will run too.' " Rutto ran so hard he eventually caught up with his dream.
November 28, 2013 |
The good news: Bianca Perez announced that she made the chicken and spinach quesadillas she learned in class for her family last week! The bad news: A plastic bag left in our school kitchen with half a bag of chips, half a bag of pretzels, and a package of snowball cupcakes was described as a "breakfast/lunch combo," as in, half eaten for breakfast, the rest for lunch, as a veteran teacher told me. And right there, in those two moments, was...
April 12, 2013 |
Maliyah Gregg's eyes lit up when she spied a package of bacon on the counter for cooking class in the convent kitchen at St. Martin De Porres in North Philadelphia. And then she saw the spinach. "Can I eat just the bacon? Please? Just the bacon and a boiled egg. It will be like breakfast. Please?" After four weeks of cooking lessons, I had gotten the message loud and clear from Maliyah and the other 5th and 6th grade girls: We want meat! While many people are eating less meat and trying to center meals around other proteins for health and environmental reasons, these girls are not quite buying in. I heard the same chorus from my own two boys when I tried meatless family dinners when they were growing up. For them, it just didn't feel like dinner without meat.
December 20, 2012
Makes 10 servings ½ pound unsalted butter 1 white onion, thinly sliced 1 leek, white part only, sliced and washed 1 small head of fennel, sliced thin Salt and white pepper, to taste 1 cup water 3 pounds washed baby spinach (or 3 bunches of green Swiss chard, stemmed, chopped, and washed thoroughly) 2 tablespoons olive oil 1. For the soubise onion puree: Melt butter in a heavy-bottomed sauce pot on low heat. Add the onion, leek, and fennel.
December 20, 2012
Makes 21/2 cups (4 to 6 servings) 12 cups packed fresh baby spinach 1/2 teaspoon salt, plus more as needed 3 tablespoons vegetable oil 21/2 tablespoons minced shallot 11/2 tablespoons Dijon- style mustard 1/2 cup mascarpone cheese 1/2 teaspoon Wondra flour 1/10 teaspoon xanthan gum 1/3 cup cold whole milk 10 tablespoons finely grated Comte cheese 1/2 teaspoon lemon zest (from 1/2 medium lemon)...
May 17, 2012 |
Craig: I had a number of great bites this week — including the season's first al fresco tacos al pastor from Los Taquitos de Puebla, which can only mean one thing: the return of the Head House Farmer's Market … what a joy! Here ares some other great flavors that make up this week's Crumb Tracker Quiz. (1) spinach gnocchi with ricotta salata; (2) peanut butter ice cream double-chocolate chip cookie sandwich (3) artisanal ham plate (with Finchville Farms sugar-cured country ham from Kentucky, with drop biscuits, honey butter and green tomato marmalade (people, this is a "wow" ham if there ever was one)
May 3, 2012
16 ounces fresh baby spinach or 1 (12-ounce) bag thawed frozen leaf spinach 2 tablespoons unsalted butter 1 onion, preferably Vidalia, finely chopped 6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shitakes, white button) thinly sliced 1 clove garlic, very finely chopped 1/3 cup heavy cream 1/8 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 4 large eggs 2 tablespoons finely grated Parmigiano-Reggiano chees (?