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April 9, 2013 #1129 Spring Soups
Well, we've been to the market and we've seen what's available, and now it's time to come up with some ideas of what to do with all this Springtime food. And as Chef Jerry Pellegrino of Waterfront Kitchen has observed, there are few better uses than a Springtime soup for all this great produce. Here are a few ideas we've collected:
Creamy Spring Onion Soup
April 2, 2013 #1128 Hot Off The Griddle
In the last three weeks I seem to have inadvertently been chowing down on griddle food, and I don't know why, except that it tastes good. I've breakfasted on pancakes, dined on crepes, and enjoyed a syrupy waffle for dessert. As it happens, Chef Jerry Pellegrino of Waterfront Kitchen is thinking along the same lines.
March 26, 2013 #1127 Preview of Spring with Regina McCarthy
I think a lot of us are chomping at the bit, eager to get back into the game of shopping for locally grown produce. Spring is when it all starts, and very soon we will be awash in the first harvest of the year. Which is why we invited our friend Regina McCarthy from the CSA Friends and Farms to be with us today. Regina is keeping track of food items that are coming on-line in the early Spring.
March 19, 3013 #1126 DIPS AND SPREADS
For those of us who do a fair amount of casual entertaining, it's good to have an arsenal of easy to prepare dishes that we can serve as a snack or as hors d'oeuvre. Some of the easiest and most creative ideas involve dips and spreads, and the wide gamut of foods you can dip with and spread upon. And Chef Jerry Pellegrino of Waterfront Kitchen, has given us some tasty tips.
1 pint oysters and their liquor
2 cups heavy cream
March 12, 2013 #1125 Shallots
Years ago, I was taking a cooking class down at the Tilghman Island Inn, and Chef David McCallum said one of his favorite secret ingredients was a jar of minced shallots. He would throw them into nearly every savory dish he made to give it that little "professional" touch as he put it. Chef Jerry Pellegrino of The Waterfront Kitchen agrees, he may have been onto something there.
March 5, 2013 #1124 Hot Potato
For my money, there are few things as wonderfully indulgent as a big old baked potato, generously dressed with butter. I know there are some health implications here, and actually I have been using low fat butter substitutes lately. But you get the point. Jerry prefers that you cover that potato with sour cream and garnish with chopped scallions, which is a true classic. But any way you slice it, the baked potato is delicious.
February 26, 2013 #1123 French Onion Soup
When I was a kid, I saw a movie called Irma La Douce, a romantic comedy set in turn of the century Paris. One early scene depicted hordes of formally attired folks sitting around the tables of a greasy spoon cafe sipping hot bowls of French Onion Soup in the early morning. At the age of 14, I couldn't figure it out the allure, but now I know.
February 19, 2013 #1122 Feeling Chili?
When we had the Super Bowl a few weeks ago, I renewed an annual tradition by making my own recipe for Super Bowl Chili, and it was a hit. I don't think I've ever made it the same way twice, but it always seems to work out just fine. I think that's because I have a secret trick...and Jerry Pellegrino of Waterfront Kitchen agrees that everyone who is serious about chili has a secret trick...or two.
February 12, 2013 #1121 Fondue for Valentine's Day
With Valentine's Day coming up on Thursday, there's just enough time to get the fixings for a delightful dinner with your honey. Now instead of proposing the usual two or three course meal, we thought we would suggest something a little off the beaten path, and that would be fondue. We think everybody knows what fondue is, but we'd bet not a whole lot of people try it.
February 5, 2013 #1120 The Raw Truth: Tartars and Carpaccios
One of the traditions in the Spoler family, while I was growing up, was my Father's favorite snack on election nights. He would get some raw ground beef and some pumpernickel bread, some onions and some mustard, and have a feast. I thought it was appalling. I was 12; what did I know? In retrospect, it would seem my old Dad was onto something!