July 6, 2015 |
I'm trying to understand when suntan lotion got weird. I remember the days when baby oil and vinegar counted as suntan lotion. Yes, you read that correctly. The Flying Scottolines used to go to the Jersey Shore for two weeks every summer, and Mother Mary would mix baby oil and red wine vinegar in a bottle before we left for a day at the beach. I have no idea where she got the recipe. Maybe the Mayo Clinic. Or the Mayonnaise Clinic. Anyway, we would slather on baby oil and vinegar, dressing ourselves like a salad.
March 13, 2015
HOMEMADE FIRE CIDER RECIPE 1/2 cup peeled, shredded/diced ginger root 1/2 cup peeled, shredded/diced horseradish root 1/2 cup peeled, diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish 1/2 cup white onion, chopped 1/4 cup minced or crushed garlic 2 jalapeno peppers, chopped Zest and juice from 2 lemons Raw apple cider vinegar Raw, organic honey to taste Put ginger, horseradish, turmeric,...
March 13, 2015 |
TAKE A SWIG. Go ahead. All at once, a flood of hot, spicy, sweet flavors converge in your mouth to create a warm, hell, yeah! sensation all the way down to your belly. You've just experienced Fire Cider, an apple-cider-vinegar-based health tonic produced in the Berkshires by Shire City Herbals. Fire Cider is selling like gangbusters coast to coast - and locally at places like Weavers Way in Chestnut Hill, Essene Market and Art in the Age downtown and MOM's Organic Market, in Bryn Mawr.
July 3, 2014
BLEND HAMBURGER WITH ONION COMPOTE & HONEY VINAIGRETTE SAUCE 18 ounces hamburger (fat content about 20 percent) 2 tablespoons cumin 4 yellow onions 1 tablespoon butter 1 tablespoon sugar 2 teaspoons balsamic vinegar Water Salt to taste Honey Vinaigrette Sauce (see below) 4 ounces Ossau-Iraty or other hard goat cheese, sliced thin 4 hamburger buns, split For burger: Mix cumin into hamburger meat and let stand at least 90 minutes, or overnight if possible, in the refrigerator.
July 3, 2013 |
HERBERT Ginensky had this thing about vinegar. The health-giving and curative powers of this simple ingredient, known to every cook, were taken to extremes by this man who often let his imagination run away with him. He insisted you could take vinegar internally and externally. Try bathing your feet in it. And, oh yes, dark chocolate was in the same salubrious category. And Herbert was not shy about promoting both. He passed out photocopied brochures extolling their benefits.
January 17, 2013 |
THE ADAGE says "the way to a man's heart is through his stomach. " As newlyweds Eric and Autumn Levine discovered, that wisdom also applies to women. "When we first began dating, he made me these delicious scallops," said Autumn Levine. "I knew then he was a keeper, because I don't cook. " An attorney by day, Eric Levine enjoys cooking on nights and weekends. He has fond childhood memories of his mother's honey-mustard chicken and his father's grilling, but he didn't become interested in cooking until he hit college.
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...
September 20, 2012
Mustard comes in many varieties and flavors, and there can be, as a recent blind tasting proved, an equally wide range of tastes and colors even within a specific type of mustard. Ditto for the wording on the labels, which can read "Düsseldorf," "Düsseldorf style," or say nothing at all, even when the mustard is made in Düsseldorf. You may need to linger in the condiments aisle and read labels to get some idea of what you're buying. Tasters sampled a variety of mustards in the Düsseldorf style.
August 9, 2012
You say gazpacho, I say salmorejo . . . On the hunt for gazpacho, we spotted something called salmorejo on the lunch menu at Garces Trading Company. Listed as "chilled tomato soup, with egg yolk and Serrano ham," it sounded a lot like the original item. Turns out, it's a richer, smoother version with a velvety texture, and a soft-pink blush. Chef Gregg Ciprioni takes care to add the sherry vinegar just before serving, to avoid gazpacho's worst flaw - an overly-tangy pucker brought on by dousing it with vinegar too early, before the flavors marry.
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.