| Recipes with a taste of nostalgia
You can't taste nostalgia, but it's wafting through all those cherished dishes you loved as a kid. Think back to those childhood faves: chances are you wish you could recreate them to taste just the way your mother, grandmother or aunt used to make them. For those of us who grew up without getting those recipes, the delicious memories are about all we've got left. This fall, though, two new books on “lost" recipes are bringing us back to the past, when dishes such as German Potato Soup, Mile High Bologna Pie, Mashed Potato Fudge, Charlotte Russe and Orange Jellies were easy to find, and we ate them without guiltily wondering how much fat/salt/sugar they contained. My 10 siblings and I grew up eating beef stroganoff, chicken gravy and biscuits, fried bologna sandwiches, and homemade banana cream pie – and it was a sweet life indeed.
Cheer on the Pats Sunday with these super treats
The po-boy sandwich isn't all we have up our sleeve for Super Bowl Sunday. I have a friend who cut a recipe out of The Journal food section a hundred years ago. Okay, maybe more like 25 or 30 years ago but she's made so many Truck Stop Reese Pies that she feels like she's been making them for a century. It's a blend of chocolate and peanut butter and a favorite among her kids and her nephews who all want one of their own for holiday and birthday gifts. She makes three at a time with prepared graham cracker crusts for ease. It sounds perfect for a dessert for Super Bowl Sunday as does a recipe from Martha Stewart for Spicy Citrus Caramel Chicken Wings. SPICY CITRUS CARAMEL CHICKEN WINGS 3 pounds chicken wings, wing tips removed and cut at the joint, if necessary 2 tablespoons olive oil 2 teaspoons coarse salt Zest of 1 lime Zest of 1 lemon 3 blood oranges 1/3 cup sugar 1/2 cup freshly squeezed blood orange juice 3 tablespoons corn syrup 1 teaspoon finely chopped fresh ginger 1 to 2 teaspoons Sriracha (hot sauce) Preheat oven to 450 degrees.
The 'guru of ganache' takes on the holidays
MARCEL DESAULNIERS has written cookbooks about the contemporary American cuisine he serves at the Trellis Restaurant in Williamsburg, but he is better known for the cookbooks he writes celebrating chocolate. His reputation as the "guru of ganache" is kicked up a notch this holiday season with the release of his 10th book, "I'm Dreaming of a Chocolate Christmas" ($30, John Wiley & Sons). The Rhode Island native and Culinary Institute of America graduate opened the Trellis in 1980, and within months the upscale restaurant on Duke of Gloucester Street was a favored stop for foodies on the East Coast. Desaulniers' talents in the culinary arts eventually would bring him a slew of national awards, and gigs on television with the likes of Julia Child. In 1988, he published "The Trellis Cookbook" to a respectable reception.
Dining Around at Café Fresko in Bryn Mawr
Café Fresko, an upscale Mediterranean BYOB/Cash only restaurant is located at 1003 West Lancaster Avenue in Bryn Mawr. Opened in 2004, the restaurant is owned and operated by the Pappas family. You'll usually find Georgia Pappas warmly welcoming customers in the front of the restaurant. Her son Demetri – a Restaurant School graduate – is Executive Chef. "Fresko in Greek means fresh," Chef Demetri told me. "It's very important to serve the freshest ingredients in our food that we can. My current menu shows more of a Greek influence then before and I use seafood that's flown in daily. I serve Lavraki (Bronzini), Tsipoura (Royal Dorado), Striped Bass, Atlantic salmon, Octopus, and Fluke. I order seafood as I need it and get it delivered every day." According to the Chef, he decided to infuse his food with Greek flavors and use Greek ingredients to honor his Greek heritage growing up in a Greek family.
Solomon Jones: Cookie-cutter holiday
MY WIFE IS trying to set me up. How, you ask? Well, recently, during one of our regularly scheduled arguments - we try to get in at least one a week - she stopped yelling in mid-sentence and told me that I was right. In another incident, she told me that I was handsome. I was willing to ignore those two odd happenings, but soon after that, she told me she loved me. Out of the blue. As I was coming out of the bathroom. Scratching. Had these been the only unusual occurrences in the past few weeks, I could have let it go. But they weren't. Something else happened - something bizarre. She made cookies . . . just for me. In order to understand how frightening this was, you have to know the dynamics of the Jones household. First, LaVeta is an excellent cook.
PROJECT LEAN: Simple rules for healthy, safe lunches
Healthy lunches are important for both adults and children, especially when they include a variety of foods that are lower in fat, higher in fiber and full of nutrients. And, how you pack a lunch is just as important as what you put in it. Careful packing ensures that the food is free of harmful bacteria and safe to eat. For a safe lunch, keep in mind that any food that has been stored in the refrigerator at home probably needs to be kept cold until it is eaten. On the other hand, hot foods need to be kept hot. Some people think that because of our cool Humboldt County climate, there is no need to be concerned about the temperature of lunch foods, and that is dangerously wrong. Here are some simple rules to follow when you prepare lunches: * Keep your hands and work surfaces clean.
It's over and you did nothing
While you slept on your couch and your Pacifier HD Wide screen television spewed out lies and deceptions. Liberties ended, freedom ended, Your rights ended, your constitution all gone. Crowds of armed Illegals invaded your country. All the while the warning signs were all around you. I think your digital surround sound was too loud so You ignored them all. your immediate selfish wants were more important than everything else. You absolutely refused to believe that anything was really wrong. For you to even consider that anything was wrong, would of meant that you had to go where insanity dwells. Every-time you may of heard a neighbor or stranger express to you that something is very wrong, you choose to ignored it. And you thought the messenger was insane. Will that's where you were deadly wrong.
Food, football go hand in hand for chef
For Jeffrey Terilli, football and food are the perfect match-up.Terilli — a professional chef who is among those who consider themselves the "biggest Patriots fan on Earth" — has been pairing his two favorites since he was a kid growing up in East Boston.The 31-year-old's road to becoming a New England Patriots diehard began in the 1980s. He stuck by the team through its doomed Super Bowl bid against the Chicago Bears in 1986. When the Patriots drafted former quarterback Drew Bledsoe in 1993, Terilli was certain they were destined to become "the greatest team on Earth." The hometown favorites haven't let him down.Like the Patriots' march to a berth in Sunday's 2008 Super Bowl, Terilli's game-day ritual has been pretty consistent all season. Games typically are watched at home in Beverly, accompanied by his father or friends.
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