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FOOD
March 25, 2016
Makes 6 Servings For the salad: Spring mix or other salad greens, about 12 to 16 ounces Your choice of two or three vegetables, such as grape tomatoes, cucumbers, red peppers, scallions, carrots, celery For the vinaigrette: 1 tablespoon Dijon mustard 3 tablespoons vinegar 1 teaspoon sugar Pinch of salt ½ cup olive oil 1. For the salad: Wash and chop the vegetables into bite-size pieces....
NEWS
May 31, 2012
2 tablespoons malt vinegar 3 tablespoons wheat beer such as Franziskaner or Schneider Original 1 teaspoon salt Black pepper to taste 1 shallot, minced 1 tablespoon minced chives 1/2 cup vegetable oil 1 tablespoon honey     1. Combine all ingredients in a glass jar with a tight-fitting lid. 2. Shake to blend, and use immediately or keep in the refrigerator for up to a week.   From chef Jeremy Nolen of Brauhaus Schmitz   Per serving: 176 calories, 3 grams carbohydrates, 3 grams sugar, 18 grams fat, no cholesterol, 388 milligrams sodium, no dietary fiber
FOOD
August 18, 1991 | By Leslie Land, Special to The Inquirer
Simple but elegant, that's the recipe: 1 part vinegar, 3 or 4 parts oil, salt, pepper, a dash of mustard perhaps, and you and your salad are in business. Add some garlic, a minced shallot or two, a handful of fragrant herbs, and just about any basic food - vegetable or meat - will be deliciously dressed. A garlicky vinaigrette with a dash of walnut oil transforms leftover steamed broccoli into a first-class salad. Vinaigrette seasoned with chopped capers, horseradish and dill makes cold baked potatoes into the perfect complement for hot barbecued sausages.
FOOD
May 8, 2008 | By Marilynn Marter, Inquirer Food Writer
Fresh salad greens deserve equally fresh dressing. And a simple vinaigrette - a quick blend of oil and vinegar with seasonings - is the freshest and purest of them. But vinaigrette, that most basic of dressings, the perfect complement to salads, can be so much more. It can serve as a marinade or full-fledged sauce with entrees as well. At Marigold in West Philadelphia, executive chef Erin O'Shea has come up with some innovative vinaigrettes. Inspired by the flavor of smoked salmon, which led to thoughts of fried green tomatoes, O'Shea came up with a buttermilk vinaigrette that ties together those two favorite foods on the plate.
FOOD
February 2, 1997 | By Faye Levy, FOR THE INQUIRER
When I was growing up, the only time we ate beets was when we made borscht. Preparing this soup was quite a chore because the beets had to be peeled when they were raw. So beets certainly did not come to mind when we wanted a quick supper. It was in Paris that I learned to appreciate beets as a vegetable for busy-day meals. At my neighborhood market street, Rue Cler, not far from the Eiffel Tower, beets were a popular item. They were always sold cooked. When you asked for them, the vendor would gently take each one with a fork and put it in a paper bag. Most Parisians served the beets dressed with vinaigrette.
ENTERTAINMENT
March 12, 2009
GIVING THE typical salad dressing an oil change trims calories and fat grams, but the rest of the recipe needs to be tinkered with too, if you want to maintain the original flavor. Today's honey-lime vinaigrette makes a good example. To slim it down, I slashed the amount of oil in half but stirred in more rice vinegar and fresh lime juice to pump up the taste. Next, I used a mixture of honey and Splenda to keep the dressing's sweetness while cutting calories. This recipe also makes a nice marinade for chicken.
FOOD
August 12, 1992 | By Faye Levy, FOR THE INQUIRER
On hot summer days, one of my favorite lunch or supper dishes is a cool chicken salad. I don't mean the mayonnaise-dressed chicken salad that many of us grew up with. Instead, I mix chicken with rice, beans or a combination of both, and dress the salad with vinaigrette. This kind of salad contributes healthful grains and fiber-rich beans to my diet in an enticing way. Light yet satisfying, these salads enable me to have a main course ready with little time or effort. Generally I mix each cup of diced chicken with 1 to 1 1/2 cups cooked rice or beans.
FOOD
July 29, 2016
Few restaurants are closer to the action of the Democratic National Convention this week than Lo Spiedo, the Vetri family's casual outpost just inside the Navy Yard's gates. First-timers may be surprised to find (given Vetri's pedigree) that there are very few obvious Italian influences on the menu. But as I tasted at a recent meal, Lo Spiedo has continued to refine its unusual amalgam of Southern flavors - bolstered by a wood-fired smoker and grill - fused with more subtle Italian influences.
FOOD
June 1, 1988 | By Andrew Schloss, Special to The Inquirer
Salad dressing is as easy as one, two, three - one part vinegar, two parts flavoring and three parts oil. The measurements need not be exact, and the technique requires nothing more than a flick of the whisk. Why, then, is bottled dressing one of the most popular convenience foods in our culture? Why do we continue to pay 10 to 20 cents per portion for something that can be made at home for pennies in minutes? For most of us, it is simply lack of practice. Vinaigrette is blatantly absent from most of our recipe files, and mayonnaise is something we buy in jars rather than make by hand.
FOOD
August 23, 2007
Gourmet redux We were sad to see Andros Gourmet Foods decamp from the Reading Terminal Market. But its replacement, Everyday Gourmet, is more than filling its shoes, offering prepared foods that have the robust flavor that Whole Foods often fails to deliver. Chicken salad with pistachios and citrus vinaigrette, and a colorful sweet potato salad with cilantro and maple vinaigrette are two winners. And the root-beer-glazed pork chop survives rewarming. But a vegetarian special, shown here, has the panache - a stack of hearty, herb-roasted squash, eggplant and pepper over asiago polenta, a rosemary sprig stuck in its cap.
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ARTICLES BY DATE
FOOD
August 19, 2016
A salad that stands up to heat In these hot-as-Hades days of August, I often find it too hot to cook and sometimes even too hot to eat much. Thus, I am often in search of a lunchtime salad that is satisfying but not too heavy. I didn't expect to find one at Zama, the sushi palace off Rittenhouse Square. But the California salad, a take on the ubiquitous California roll, is exactly what called to me from the menu on a recent sweltering afternoon. And I was not disappointed. What arrived was a mound of fresh spring greens tossed with long slender threads of cucumber and carrot, chunks of avocado, and a nice ration of fresh snow crab.
NEWS
August 12, 2016
CLASSIC TOMATO PANZANELLA This classic recipe is the updated version with summer tomatoes and croutonlike bread cubes. Feel free to experiment: use different kinds of breads and vegetables, stir in cheeses like mozzarella, parmesan or feta or add other new ingredients like olives, capers, hard-boiled eggs, pine nuts or whatever else you like in a salad. Add tuna (a traditional Italian addition), anchovies (also traditional) or grilled leftover shrimp for your own version of loaves and fishes.
FOOD
July 29, 2016
Few restaurants are closer to the action of the Democratic National Convention this week than Lo Spiedo, the Vetri family's casual outpost just inside the Navy Yard's gates. First-timers may be surprised to find (given Vetri's pedigree) that there are very few obvious Italian influences on the menu. But as I tasted at a recent meal, Lo Spiedo has continued to refine its unusual amalgam of Southern flavors - bolstered by a wood-fired smoker and grill - fused with more subtle Italian influences.
FOOD
June 30, 2016
Makes 1 serving A few handfuls market baby greens (arugula works well) 5 leaves picked torn basil and parsley 8 slivers cucumber 5-8 fresh sliced strawberries 2 ounces goat cheese, crumbled (preferably Shellbark Hollow Farm Sharp) Handful of granola Your favorite vinaigrette Chive blossoms (optional) 1. Toss all ingredients together, and serve. - From Talula's Daily Per Serving: 460 calories; 25 grams protein; 32 grams carbohydrates; 15 grams sugar; 27 grams fat; 60 milligrams cholesterol; 321 milligrams sodium; 8 grams dietary fiber.
FOOD
June 16, 2016
Makes 8 servings 2 pounds colorful heirloom tomatoes, room temperature 1/2 pound pitted whole sour cherries Cracked pepper Very thinly sliced tender scallion, rinsed in ice-cold water 1/4 cup plus 1 tablespoon fruity extra-virgin olive oil 3 tablespoons sherry vinegar 4 slices well-toasted miche, ciabatta, or peasant bread 1 large garlic clove, halved Handful fresh basil, torn 1. Cut tomatoes into pretty,...
FOOD
March 25, 2016
Makes 6 Servings For the salad: Spring mix or other salad greens, about 12 to 16 ounces Your choice of two or three vegetables, such as grape tomatoes, cucumbers, red peppers, scallions, carrots, celery For the vinaigrette: 1 tablespoon Dijon mustard 3 tablespoons vinegar 1 teaspoon sugar Pinch of salt ½ cup olive oil 1. For the salad: Wash and chop the vegetables into bite-size pieces....
FOOD
September 20, 2012
Makes 4 servings 12 small to medium leeks, cleaned, trimmed (about 21/2 pounds) 2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar 1 tablespoon Düsseldorf mustard 5 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh tarragon or dill 1 package (8...
NEWS
June 7, 2012 | Maureen Fitzgerald
1-pound piece of boneless, skinless salmon, preferably wild, cut into 2 even pieces Kosher salt ? cup extra-virgin olive oil; more for drizzling 1 small shallot, finely diced 1 tablespoon Champagne vinegar; more as needed 1 teaspoon prepared horseradish; more as needed Freshly ground black pepper ? cup creme fraiche 1 tablespoon minced fresh chives 1 tablespoon chopped fresh tarragon 4 handfuls arugula (about 4 ounces total)
NEWS
June 7, 2012 | By Joyce Gemperlein and For The INQUIRER
Like so many home cooks of the baby-boomer generation, my salad-making life began with, and for years was confined to, Good Seasons Salad Dressing Kits. I still have a soft spot for the glass cruet in the 1960s that came with packages of powdery salad-dressing mixes such as Italian and Roquefort. (I have one even now.) They were created by Robert Kreis, a former chef at Hollywood's Brown Derby restaurant. It was the perfect job for children helping with dinner. Cookbook author Georgeanne Brennan also remembers feeling "earthy," making her own dressing by pouring the envelope's contents into the clear bottle and holding it up to the light to obey the lines that indicate how far to fill it with vinegar, water, and oil. Then came the best part: shaking it like crazy.
NEWS
May 31, 2012
2 tablespoons malt vinegar 3 tablespoons wheat beer such as Franziskaner or Schneider Original 1 teaspoon salt Black pepper to taste 1 shallot, minced 1 tablespoon minced chives 1/2 cup vegetable oil 1 tablespoon honey     1. Combine all ingredients in a glass jar with a tight-fitting lid. 2. Shake to blend, and use immediately or keep in the refrigerator for up to a week.   From chef Jeremy Nolen of Brauhaus Schmitz   Per serving: 176 calories, 3 grams carbohydrates, 3 grams sugar, 18 grams fat, no cholesterol, 388 milligrams sodium, no dietary fiber
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