September 18, 2015
It is perplexing to me that mussels aren't on more Americans' dinner tables. The succulent shellfish are lip-smackingly tasty and fun to eat; inexpensive; widely available; and packed with nutrients such as protein, vitamin B12, iron, selenium and omega-3 fats. They are one of the most sustainable seafood options - and they are kid-friendly. I have found that, given the chance, children relish the hands-on pleasure of eating out of a shell. Mussels With White Wine Dijon Mustard Sauce 2 servings 2 pounds shell-on mussels 2 tablespoons olive oil 2 to 4 medium shallots, finely chopped (1/2 cup)
May 30, 2013
MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower. CREAMED MUSHROOMS ON TOAST 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4 cup chopped fresh parsley, for garnish Heat oil in a large skillet over medium heat.
June 28, 2012
1 tablespoon bacon drippings ¼ cup sherry vinegar 3 medium-sized yellow onions, sliced thin 4 or 5 sprigs of fresh thyme 1. Cut the onions into thin slices. Add the bacon drippings to a medium skillet and heat over medium heat. When hot, add the onions. 2. Cook the onions, stirring occasionally, until translucent, about 5 to 7 minutes, then lower the heat a little and continue cooking. After another 5 to 7 minutes, when the onions are golden brown, pour in the sherry vinegar, add the thyme, and stir well.
June 15, 2012 |
Two summers ago, I made a special trip home to Youngstown, Ohio to watch my mom make the only thing that seems to shake my midwinter blues every year: sour cherry jam. When blackened snow flecked with trash lines the curbs and the gray dawns grow tedious, one spoonful of that magnificent jam brings summer back. Put it on toast with a little butter and it tastes like cherry pie. It's easy enough to buy gourmet jams in Philadelphia, but that's not in my nature. I come from the old school.
June 14, 2012
12 cups strawberries 1 (1.75 ounce) package regular powdered fruit pectin 1/2 teaspoon butter 7 cups sugar 1/2 cup Marsala wine 1/4 cup fresh snipped thyme 1. Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin, butter and Marsala wine. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly.
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
February 17, 2011
GARLIC, ROSEMARY AND LAVENDER-SCENTED LEG OF LAMB WITH SPICY MINT SAUCE 4- to 5-pound shank-end half leg of lamb 6 large garlic cloves 1 1/2 teaspoons dry lavender 1 tablespoon stripped fresh thyme 2 tablespoons sea salt 2 tablespoons mixed peppercorns 1 tablespoon thyme 1 tablespoon herbes de Provence Mint Sauce (recipe below) Preheat the oven to 450 degrees. Trim all excess fat and fell (silver skin) from lamb, then pierce the skin with 15 or so small cuts.
August 7, 2008 |
JALAPENOS, chilies, cilantro, thyme, basil, lychee fruit. Add some liquor to just about any of these ingredients and you've got yourself a summer cocktail. No more straight-up martinis, boring gin and tonics or ho-hum mojitos. Drinks are getting a major face lift - with food. At watering holes all over town this summer, the trendiest cocktail concoctions are part alcohol, part pantry raid as mixologists push the beverage envelope to impress discerning diners. Whether it's a pub, club or fine restaurant, you're likely to find a menu several pages long detailing these alcoholic experiments.
August 9, 2007 |
Q: Do you have some kind of crusted chicken recipes that picky kids will like? I have tried making Parmesan-crusted chicken, but the crust doesn't always stay on while cooking. I tried substituting fresh herbs for the dried ones called for in the recipe and wondered if that was the problem. I'm looking forward to your help; I enjoy your articles and read them whenever I can. - Lila F. A: Lila, I'm no Sherlock Holmes, but from the clues you left in your letter, it sounds like you're trying everything you can to get your children to eat chicken.
July 9, 2004 |
The best way to design an herb garden is with an open mind. After you check parsley, thyme and basil off the list of essential culinary plants, keep going. An herb garden needn't be limited to plants you can cook with. "Herbs are a great, diverse group of plants," says Jim Adams, curator of the 2 1/2-acre National Herb Garden at the U.S. National Arboretum in Washington. "For the purpose of this garden, an herb is any plant that has a use. Annuals, perennials, trees, shrubs, vines and aquatic plants can all be herbs.