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The Most Colorful Dîner En Blanc
This past Thursday for Small Bites Radio, I attended my first ever Dîner En Blanc in Philadelphia. The Philadelphia incarnation of DEB was established in 2012. Since, I have heard mixed reviews from friends and strangers. Common complaints included the event is only for elites, isn’t diverse and it’s too much work; while others praised it […]
View PostRoasted Baby Eggplants
Roasted Baby Eggplants Serves 6 as a side 6 baby eggplants, about 3 inches in size 1/2c plain bread crumbs 2 Tablespoons grated parm 1 Tablespoon fresh parsley, chopped 1 Tablespoon olive oil salt and pepper, to taste Preheat oven to 400F. 1. Cut stems and halve […]
View PostShrimp and Grits
Shrimp and Grits Serves 4 Ingredients: • 4 cups water • 1 cup stone ground grits • 1 cup sharp cheddar cheese, shredded • 1 lb (pound) shrimp, peeled and deveined • ¼ c butter • ¼ c flour, all purpose • 1 c […]
View PostOnion Dip
Onion Dip Ingredients: 2 medium Sweet Onions, peeled and halved 1 tsp Vegetable Oil 24 ounces Sour Cream Salt and pepper, to taste Preheat oven to 350◦F. On a roasting pan, drizzle onions with oil and season with salt and pepper. Roast in oven for 1 hour. Allow to cool. In the bowl […]
View PostEasy Macaroni & Cheese with Stewed Tomatoes
Macaroni and Cheese with Stewed Tomatoes Serves 4 Ingredients: 14 oz whole peeled tomatoes, chopped ¼ c sweet onion, diced ¼ c celery, diced 2 T dry vermouth 1 tsp grapeseed or vegetable oil 2 oz butter, unsalted 4 oz all purpose flour, 2.5 c milk 1 tsp dry mustard 8 ounces Tomme de Linden […]
View PostGinger Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting
Ginger Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting Ingredients: Cupcake Ingredients • ¾ cup unsweetened cocoa, plus extra for dusting • 2 cups granulated sugar • 2 cups all-purpose flour • 1 teaspoon baking soda • Pinch of salt • 1 ½ cups stout beer • 1 stick butter, melted • 1 teaspoon vanilla […]
View PostRoasted Squash Soup
Roasted Squash Soup As featured at Philadelphia Taste: Festival of Food, Wine and Spirits 2013 Ingredients: Makes 4-6 servings 1 medium butternut squash 3c chicken or vegetable broth Salt & pepper Fresh grated nutmeg ½ c heavy cream, optional ½ c toasted pumpkin seeds, optional Method of Preparation: 1. Halve and remove seeds from squash. […]
View PostRoasted Corn Polenta With Eggplant Caponata
Roasted Corn Polenta with Eggplant Caponata Serves 4: Eggplant Caponata: 4 cups eggplant, chopped 1 cup green and red peppers, chopped 1 cup tomato, chopped 1 cup sweet onion chopped 1 clove of garlic 2 T red wine vinegar Salt & pepper to taste 2 T Olive oil, plus additional if necessary Optiona add ins: […]
View PostRoasted Eggplant Parmesan
Roasted Eggplant Parmesan — powered by ehow
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