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)
June 7, 2013 |
If having flowers on the table can make a meal seem twice as delectable - as erudite food writer Michael Pollan asserts - then how many times tastier might that meal be with the flowers in it? Many common blossoms are both decorative and flavorful additions to salads, entrees, and desserts. Further, they are full of phytochemicals, from A (antioxidants) to V (vitamins). They also are among the most ephemeral of ingredients - what I call "hyperseasonal," mementos of a fleeting moment in a plant's life cycle.
February 7, 2013
Bonbons for your baby Marcie Blaine chocolates has added several new flavors for Valentine's Day: the lovely strawberry cava, also red hot cinnamon, white hot cinnamon, and white chocolate passionfruit. Throw in a couple of the Philly series chocolates, including my favorite, peanut butter pretzel ganache, and a salted caramel, and you'll have a happy Valentine. - Maureen Fitzgerald Marcie Blaine artisanal chocolates, 9 pieces for $17.95; at 108 S., 13th St. Syrup for your sweetie For the ultimate breakfast in bed, drizzle some of this ethereal maple syrup on pancakes or waffles.
December 20, 2012
Makes 10 servings 2 navel oranges, split and sliced as thinly as possible into half-circles. 1/2 quart water 1 cup sugar 1/2 tablespoon toasted and ground coriander seed 1/2 tablespoon toasted and ground cumin seed 1/2 tablespoon ground cinnamon 1 teaspoon toasted and ground caraway seed 1. Combine the water, sugar, and spices and bring to a boil. Place the orange slices in a large metal mixing bowl and pour the spice syrup over the slices. 2. Cover tightly with plastic wrap and leave at room temperature until cool, at least 4 hours.
November 9, 2012
THE QUESTION arises: Are you really going to make beer in a bathtub at the Bathtub Beer Fest? Philly Beer Week has been promising an authentic bathtub brew at next Thursday's festival at the National Constitution Center, as a tribute to its outstanding exhibit, "American Spirits: The Rise & Fall of Prohibition. " The idea is to wheel some old-fashioned cast-iron bathtubs into the center and bubble up a batch of authentic, Prohibition-era suds. Speaking as Beer Week's executive director, I can assure you this idea was the product of an ample infusion of liquid inspiration.
October 8, 2012 |
MONTPELIER, VT. - In a state that touts its long history of maple-syrup production and fiercely protects the purity of its brand, Vermont producers are proud of their "fancy," "grade A dark amber" and "grade B" syrup. But Vermont is considering joining with other syrup-producing states and Canadian provinces in selling a product with one grading standard, triggering fears by some producers that the state's vaunted brand will lose its reputation if it doesn't stand out from the rest - as they say it should.
August 9, 2012
The Prima Vera Half of asparagus spear (including top) ¾ inch celery ¼ inch shaved fennel bulb ¼ inch cucumber, peeled, one slice ½ ounce fresh lemon juice ½ ounce Cointreau 2 ounces aquavit Dash of agave 2 dashes of tarragon bitters, or muddle fresh tarragon around inside rim of glass Muddle all vegetables in shaker, then add ice, shake, double strain into cocktail glass. Serve up with an orange twist. Serves 1. Source: Daniel Miller, Vedge.