Results tagged “bluebell”

I love Brussels sprouts, which is probably news to Mamaist, who tried to make me eat them for years. The trick, I discovered, is eating them fresh (not frozen)—and with meat, preferably bacon. I had this epiphany while I was in college, and I've never looked back. This has led me to amazing finds, like the Brussels sprouts and bacon salad at Alison at Blue Bell and the duck fat-fried, lardon-enhanced sprouts frequently served as a special at St. Stephen's Green in Fairmount. It's also led me to experiment in my own kitchen, and this time of year, when the cute little veggies are in season and readily available at Iovine Brothers in Reading Terminal Market, my love of trying new things with Brussels sprouts knows no bounds. Below is the recipe for my most recent concoction. I think it's a keeper—and because I'm still weight watching, it's a keeper that's not too bad for your diet!

With a preliminary hearing for the case scheduled for tomorrow, the Inquirer takes another look at the 41-year long murder of Police Officer William Barclay. Pennsylvania officials will decide soon whether to spend $45 million to build a stadium in Chester as the final step toward securing a Major League Soccer team for the Philadelphia area. Right now, Philly is second behind St. Louis for the remaining expansion slot, its chances contingent on a stadium...

We had the recent honor to get to know local celebrity impreseario, Chef Jim Coleman a bit better.Executive Chef at Normandy Farm and sister facility Blue Bell Country Club, he also hosts “A Chef’s Table” a weekly radio show focusing on food and beverage issues, writes a weekly column for the Daily News under the same name has penned three cookbooks – two of which were the result of his popular television series “Flavors of America” and still finds time to be gracious to others by granting interviews and help out with special endeavors such as catering the VIP tent for the recent Live 8 concert!... I started washing pots and pans, and the chef who had been there for 58 years took a liking to me for some reason, and told me if I could knock off all the pots and pans, he would show me how to make bread, which this particular restaurant was famous for.... But if you truly love cooking, my advice is to (which is not good for someone who hires people) is to move around and learn from different people and different styles until you create your own.