Last month we hope that we tantalized you with our travel section about Philadelphia. This month we share a recipe that has its roots with Susanna Foo, the famous Philadelphia chef and restaurateur, with a wonderful stir-fry of chicken, mango, and asparagus. Taking only minutes to make, this dish is one of the simplest, most satisfying ways we've found to make chicken. The chicken is served over a spiced basmati rice -- if you're using basmati rice imported from India or the Near East, you'll need to soak the rice first in cold water, then drain. If you're using the American-grown basmati (Texmati) the pre-soaking is not necessary nor desirable. Dessert is fresh pineapple with a lovely berry sauce that virtually "sings" spring.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our markets seem to always have fresh salmon at very affordable prices so we're feasting on a grilled fillet for our second meal. Papaya and kiwifruit are perfect together and star in the relish thats slightly hot sweet. Couscous, once an exotic grain from North Africa, is now readily available everywhere. We keep it as a staple in our pantry. Here we've teamed it with fresh vegetables for a beautiful starch to complement the salmon. Phyllo dough is a boon to a person wishing to indulge in a glorious dessert that won't wreck the blood sugar levels. We always have some in the freezer for making tarts such as these with fresh springtime fruits.
(for the recipes, click on The Recipes or click on the individual recipe above)
The days of Passover are a gastronomic treat to many. When we were growing up, we always waited with great expectation for this Jewish holiday because our friends' parents bought the best nut cookies and cakes at the many specialty bakeries near our homes, and we got to try them. The sense of family, however, was even better, as our friends spoke of relatives coming from different states to join in the Seder.
Last year we gave you a menu and recipes for a Seder meal. This year we want to share a slightly different but absolutely delicious roast, cooked Mediterranean style, to enjoy as a family meal during the eight-day celebration. The roast has a lovely sweet and yet tart sauce that will bring your family back for seconds. With the roast we're serving a kugel (baked pudding) made with matzo and sweet spices, fresh green beans with almonds and a sprinkling of crushed dried basil; for dessert, a stunning fresh fruit salad happily ends the meal.
(for the recipes, click on The Recipes or click on the individual recipe above)
For our final meal, we're going south to the islands of the Caribbean for our flavors. Since pork tenderloin is as lean as chicken and very inexpensive, we're marinating a couple of tenderloins in fresh lime juice, chiles, and spices for a meal worthy of special company. True to the area, we teamed the pork with a lively salsa made from fresh pineapple and served it with Key West Black Beans and Rice. Dessert is a easy and quick rendition of flaming bananas, named Havana Bananas. Put on a CD with a reggae beat and wear your most colorful clothing to dinner. If you listen hard enough, you might just hear the waves lapping at the white sandy shore.
(for the recipes, click on The Recipes or click on the individual recipe above)
