November 25, 2009
The Heloise Spaghetti Sauce Dear Heloise: I'm writing to request a copy of the RECIPE that was called "Heloise's Mother's Spaghetti Sauce. " This appeared in our local newspaper, and I can't find my copy now when I need it. This is one of the best recipes you have ever published! -- Julie, Holmdel, N.J. Thanks, Julie -- I love this one, too. Here is a reprint for you and other readers who might want to give it a try: HELOISE'S ORIGINAL ITALIAN SPAGHETTI SAUCE 1/4 cup olive oil 1/2 cup butter 1 cup finely chopped onions 1 pound ground beef 4 strips finely chopped bacon 4 cloves garlic, chopped fine 3 tablespoons finely chopped fresh parsley 1 bay leaf, chopped fine 1 tablespoon salt Black pepper, freshly ground to taste 1 teaspoon crushed dry red pepper 2 ounces red wine 2 15-ounce cans whole tomatoes or tomato sauce 1 small can tomato paste 1 cup water 1 finely chopped carrot Heat olive oil over low heat in a pot large enough to hold all ingredients.
October 16, 2012
Ingredients For the eggplant 1 large eggplant (about 1 1 / 4 pounds) 2 tablespoons olive oil, plus extra for frying Salt For the tomato sauce 2 tablespoons olive oil 2 small onions, chopped 1 teaspoon seven spices seasoning (see NOTE) 3 medium cloves garlic, crushed or put through a garlic press 28 ounces canned chopped tomatoes, plus their juices 2 tablespoons tomato paste 1 cup water 2 cinnamon sticks Pinch sugar Salt Freshly ground black pepper For the koftas 9 ounces lean ground or minced lamb 1 small onion, grated 2 cloves garlic, grated 2 tablespoons flour 1 large egg yolk 1 / 2 cup chopped parsley, plus more for garnish 1 teaspoon seven spices seasoning 1 / 2 teaspoon freshly ground black pepper 1 teaspoon dried mint 1 / 2 teaspoon sea salt 1 tablespoon olive oil Steps For the eggplant: Preheat the oven to 350 degrees.
February 23, 2012 |
My boys, ages 7 and 9, got in the car recently while the radio was chattering about Paula Deen's diabetes and a controversial obesity initiative in Georgia. After listening for a minute, my younger son asked, "Mom, is it bad to eat foods that have fat in them?" I realized, as I started to answer him, that his question is quite universal. In the United States, we have been led to believe that fat is bad for us. In some cases (trans fats) it is, but the right fats play an integral role in our health.
June 13, 2008 |
A t first glance: Oro Pomodoro's front windows (actually folding doors that open in good weather and segue into outdoor seating) face the Rockville Town Square green and offer a lively view of the families and fiestas that have made this part of Rockville popular. The gleaming marble bar stretches along the left side of the restaurant and its open kitchen. A wood-burning oven and wide grill are across the back of the honeycomb-gold walls. On the menu: The name is a sort of multi-layered pun: "oro," meaning gold, and "pomodoro" ("apple of gold")
April 9, 2008
There's a reason for the line out the door every day here. "Kostas's food is the best," one regular tells me as he waits for the daily special. "That meatloaf," another woman whispers. "It will make you want to smack your mother. " Clearly, the word is out among workers in this area of downtown Washington, a culinary wasteland of chain coffee and sandwich shops. For 18 years, they have lined up for Kostas Fostieris's Greek specialties. There's spanakopita, homey meatballs, gyros, hearty platters of roast meat served with orzo pasta and salad, plus revolving specials.
March 5, 2008
Celery root lends itself to many preparations. Here are my favorites: Make a mash: Cook cubed celery root with or without cubed russet potatoes until the vegetables are tender; mash with some butter and cream. Add herbs and/or garlic, if desired. Fry like a potato: The root can be thinly sliced and fried for chips. It also makes a worthy substitute for shredded potatoes in pancakes (see recipe, Page F8). Hash it up: Cook diced celery root with onions and smoked ham in a little olive oil until the vegetables are tender.
September 25, 2012
Ingredients For the relish 2 large red bell peppers (may substitute 3 / 4 cup diced jarred roasted red bell peppers) 1 / 4 cup extra-virgin olive oil, plus more for roasting the peppers 1 / 2 teaspoon kosher salt, plus more for roasting the peppers 1 / 2 cup walnut halves, toasted and chopped (see NOTE) 3 pickled Peppadew peppers, finely chopped 1 pickled red cherry pepper, stem and seeds discarded, finely chopped 1 tablespoon red wine vinegar For the broccolini 2 tablespoons kosher salt 16 stalks broccolini (12 to 16 ounces)
January 26, 2010 |
As a substitute teacher in Prince George's County, Kim Carrington, 44, has stepped up to the head of a lot of different classes, from kindergarten to high school French. But it was the food and nutrition class she taught at Surrattsville High in Clinton that came to mind when she got an e-mail one day about grants available from a nonprofit organization called Youth Service America. This is a subject dear to Carrington's heart. "I taught my kids to cook, and most of them love cooking," she said.
January 6, 2010 |
Diane Gross didn't know what kind of veggie sandwich she wanted to sell when she opened Cork Market last month. But she was very clear about what she didn't want: "something tasteless. " Tasteless was the main characteristic of most vegetable sandwiches Gross had eaten. They're an afterthought, she said: "They just throw a bunch of stuff on bread and call it a veggie option. " Gross charged Cork Market chef Kristin Hutter with the task of making one so good that "someone who is not a vegetarian will eat a veggie sandwich.
February 13, 2008
While you are in the Mediterranean zone, you can make that other great, feisty Moroccan sauce -- the chermoula -- and slap it on a piece of chicken or a piece of white fish such as cod. This will make enough for 4 to 6 servings: Toast 1 teaspoon each of cumin seeds and coriander seeds in a small skillet for 1 minute, crush them and put them in a food processor with a small onion that is coarsely chopped, 3 cloves of coarsely chopped garlic, a...