August 11, 2016 |
Makes 5-6 servings For the syrup: 2/3 cup clover honey 1 teaspoon finely grated orange zest 1/2 cup plus 1 tablespoon fresh orange juice or blood orange juice 1 tablespoon chopped fresh culinary lavender spikes (flower heads) or 1 tablespoon dried culinary lavender buds 1 teaspoon coarsely crushed coriander seed For the fruit: 6 or 7 medium, just-ripe peaches or nectarines, or 8 or 9 large just-ripe apricots 1 tablespoon unsalted butter 1 teaspoon olive oil or safflower oil Pinch fine sea salt 1. For the syrup: Stir together the honey, zest, juice, lavender, and coriander seed in a medium nonreactive saucepan until well blended.
June 30, 2016
Makes 11 cups 42 ounces rolled oats 21/4 cups pumpkin seeds 21/4 cups sunflower seeds 1 cup flax seeds 1 tablespoon plus 1 teaspoon salt 13/4 teaspoons ground cinnamon 1/2 tablespoon ground cardamom 1/2 tablespoon ground ginger 21/4 cups maple syrup 3/4 cup neutral oil 1 tablespoon plus 1/2 teaspoon vanilla extract 1. Preheat oven to 275 degrees. 2. Combine all ingredients in a large bowl. 3. Pour onto a parchment-lined baking sheet.
May 29, 2016 |
Most cooks in spring think "pie" when they see rhubarb. At Vernick Food & Drink, the pink-stemmed beauty has instead inspired a frothy cocktail ode to spring. Beverage director JB Bernstein clearly takes his local produce cycles as seriously as the kitchen, with a regular "in season" section on Vernick's drink menu. So he does his best to extract the essence of his star ingredient, macerating the stalks (not cooking them) for two days with sugar, lime and vanilla. A vivid dose of that strained sweet-tart syrup is then blended with dry gin, herbal Contratto aperitif, more lime, and then an egg white, which turns the whole thing into a foamy pink cloud when vigorously shaken.
April 15, 2016
Makes about 3 cups 3 Valencia oranges (11/4 pounds), thinly sliced crosswise 23/4 cups sugar Combine the orange slices and sugar in a medium-heavy saucepan and heat over low heat until the mixture registers 200 degrees F on a candy thermometer. Continue to cook the oranges at 200 degrees until they are very tender and the liquid has formed a syrup, about 24 hours. You can stop this process at any point, continuing where you left off the next day. Let the candied oranges cool completely in the syrup, then refrigerate until ready to use. - From Field & Feast (Burgess Lea Press)
March 14, 2016 |
Mayor Kenney is preparing to revise his proposal to tax sugary drinks, which sets a higher levy on fountain drinks than on bottled beverages. His spokeswoman, Lauren Hitt, said Saturday that Kenney had not meant to impose differing rates and that the bill "very likely" will be amended. "The mayor's understanding has always been, his intention has always been, this would be taxed equitably," Hitt said. Her words came a day after the Inquirer reported that an analysis of Kenney's legislation shows it would tax fountain beverages 50 percent higher than bottled: 4.5 cents per ounce as opposed to 3 cents.
February 7, 2016
Going up Pennsylvania. In a cold-weather outdoors event like few others, climb a 1,100-foot vertical trail to a vista overlooking the state's own "Grand Canyon. " Don't forget traction aids for conquering snow and ice. Mt. Tom Winter Challenge , Ansonia, Feb. 21. Antiques and appraisals New York . More than 40 antiques dealers offer clocks, jewelry, country and period furniture, linens, books, and more, with professional appraisals available. Canandaigua Classic Antique Show and Sale , Farmington, Feb. 14. Flaming fun Delaware . Learn how comets, meteors, and asteroids affect our planet and what the future might bring.
February 21, 2014 |
Here in the heart of Germantown, we're salivating for sap, the precious, watery liquid that drips and dribbles out of maple trees and, with considerable effort, is transformed into magical maple syrup. We're at Wyck, the 18th-century house with a rose garden, a market farm, and most important, a stand of 70-foot sugar maples. "It's maple-syrup time," says Christina Moresi, Wyck's educator and leader of our unlikely urban sugaring party, which includes Elizabeth Belk, Wyck's horticulturist, and Jeff Eckel, the caretaker and beekeeper.
December 2, 2013 |
Information is like turkey and stuffing. It's hard to tell when you've had enough. And the more you get, the more you want. At least that's how I feel. I'm bad at portion control, whether it's Thanksgiving dinner or information. Obviously, I don't believe there's such a thing as too much information. If you read this column, you know about my bunions, fleas, cellulite, and Mother Mary. One of these is to be avoided at all costs. Not the one you think. FYI, I love information.
July 19, 2013
Here is an excerpt from Craig LaBan's online chat of July 16, 2013: Craig LaBan: In last week's chat, a reader recommended Kidari Sushi Yatai, from Raw's former sushi chef Sam Yoon, the new raw-fish counter on the 1800 block of South Street (across from the old Graduate Hospital). I'd had a so-so visit, so decided to go back and I really enjoyed it - especially this Cy-sashimi don, basically a sashimi salad with ribbons of tuna, yellowtail, and salmon with roe over greens and a bed of rice with gochuchang vinaigrette on the side.
June 13, 2013 |
In this updated bacon-dressed spinach salad, the bacon is replaced with a leaner, lighter, sweeter cured-pork product: prosciutto from Parma. The dressing can be made a day ahead. Bring it to room temperature before using, mixing in a tablespoon of oil or water to loosen it up if necessary. Spinach and Prosciutto Salad With Apple-Onion Vinaigrette Makes 4 servings 3 tablespoons olive oil 1 small onion, finely diced (3/4 cup) 1 large tart apple, such as Granny Smith, peeled, cored, cut in 1/4-inch dice 1 tablespoon maple syrup, or more to taste Kosher salt Freshly ground black pepper 3 tablespoons apple cider vinegar About 10 ounces fresh baby spinach 6 thin slices Prosciutto di Parma (about 3 ounces)