January 7, 2016
Makes 4 servings Sunflower oil, for shallow-frying 10 ounces cooked, peeled medium shrimp (defrosted if frozen), rinsed and drained 1/3 cup brown rice flour 1/4 cup water 2 teaspoons finely chopped chives 1 teaspoon ground ginger 4 teaspoons chili oil Pinch salt 2 large egg whites 1. Pour the sunflower oil into a wok or large saucepan to a depth of about 1/2 inch. Heat to 340 degrees over medium-high heat. Line a large plate with paper towels.
July 24, 2015
SHEESH! KABOBS Yield: 6 servings Marinade 1/2 cup fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey 1/2 teaspoon freshly grated ginger 1 tablespoon Dijon mustard 2 tablespoons minced fresh herbs, such as parsley, mint, thyme, and tarragon 1/4 teaspoon salt Pinch of freshly ground pepper 12 frozen katydids, grasshoppers, or other large-bodied Orthoptera, thawed 1 red bell pepper, cut into 1...
June 14, 2012 |
One of the city's great underused alfresco dining spaces, the elegant walled garden behind the Philadelphia Art Alliance, has reopened in time for the balmy weather. Even better, the recently opened restaurant now known as the Rittenhouse Tavern is featuring some stylish New American plates from former Le Bec-Fin chef Nicholas Elmi. For a lunchtime bite of early summer at its best, go for the soft-shell crab sandwich, the meaty crustacean crisped inside a light tempura crust, then paired with the sweet-tart crunch of pickled pole beans, shredded cabbage slaw, and a spicy remoulade spread inside the airy crust of a warmed hoagie roll.
December 9, 2010
AFTER SIGNING first baseman Adam Dunn, it sure looked as if the White Sox were cutting ties with incumbent Paul Konerko. But assistant general manager Rick Hahn met Konerko's agent for some sushi and - faster than you can say shrimp tempura - a 3-year, $37.5 million agreement was reached. All Hahn needed was the approval of general manager Kenny Williams (and a couple of Kirins). "He might have gotten a little bit more because Rick and I started to tip a few back after a while," Williams joked.
March 19, 2010 |
If you have three young children and a restaurant, you'd think your life was busy enough. But when Robert and Patti Moon, who have owned Shiroi Hana, in Center City, since 1995, sent the last toddler to Montessori school, they figured it was time to nurture another restaurant. Located on what is becoming a nice stretch of diverse eateries on Callowhill Street, Doma opened its doors about a month ago. This is a more casual venue than Shiroi Hana and offers an interesting menu of cold and hot appetizers that are perfect plates for sharing.
June 15, 2008
A Japanese gem opened recently just off Route 38 on Ark Road in Mount Laurel - an area in desperate need of a dining upgrade. Across the road from Prospector's Grille, tucked behind a McDonald's and a Friendly's and next to the affordable Chinese of Peking Wok, Wasabi brings a welcome new option to the strip shopping center. Diners took refuge from the heat last weekend in the sophisticated orange-and-black dining room with a koi tank in the lobby. Servers dressed all in black bustled efficiently table to table, never letting a water glass go dry. Wasabi's chefs understand that dining can be a feast for the eyes, as well as the nose and mouth.
November 1, 2007
Sleekly styled Goji has taken a while to get its act together as a Fairmount destination for sushi and Japanese cuisine. A management change in January helped hone some rough edges, though that regal suit of samurai armor is decidedly still sharp. The very traditional kasane soba with shrimp tempura, meanwhile, has remained one of my favorite menu items here from the beginning. Room-temperature buckwheat soba noodles are served Tokyo-style in three-tiered boxes alongside a delicate dashi-and-fish broth, which gets mixed with grated daikon and spicy ginger for dipping.
November 14, 2004 |
The Plymouth Meeting area is not lacking for eateries. So how does a tiny box of a restaurant that serves mostly raw food survive? Bluefin, a BYO sushi bar, not only survives, but also seems to continually add to its list of regulars each weekend. On a recent night, it seemed to be business as usual: The sushi chefs shouted out greetings as each diner entered. One patron, on a first-name basis with the staff, sat near me at the sushi bar and announced, "It's like Grand Central Station in here.
November 30, 2003 |
For decades now, friends and family have known where to find Jack McFadden on a Friday or Saturday night. He's probably standing at a bar, or at the edge of a room, as statuesque and calm as an English butler. McFadden, 55, has almost had to be what could be described as the eye of the storm - he's in the restaurant business. During a 15-year period through the 1980s, he owned three hugely popular establishments: The Restaurant & The Bar in West Chester, the Marshallton Inn and the Oyster Bar, both in Marshallton, West Bradford.