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By Rob Kasper | February 3, 1999
IT IS STEW season -- a time of year when interiors matter, both the interior of my home, where I hole up to avoid the winter weather, and my personal interior, which often gets a going-over on long winter nights.People have various ways of defining their innermost being, their essence, their intrinsic being. For me, when I think of my inner self, I think of my stomach.Lately, my innermost being has been craving something warm, something substantial, something that will hold me down when the big winds hit. That something is stew.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | June 10, 2014
Eastern Shore Oyster Stew from Thames Street Oyster House Thames Street Oyster House is known for its impressive selection of oysters available on the half-shell and for Chef Eric Houseknecht's sophisticated food. His oyster stew is "creamy, brothy and addicting," says Thames Street's owner, Candace Beattie. It's also simple enough for anyone to make at home. Yield: About 4 1/2 cups 2 tablespoons butter 1/4 cup celery, diced 1/4 cup yellow onion, diced 1/2 cup dry vermouth 1 pint shucked oysters in their liquor 1 pint cream 1 tablespoon fresh thyme, chopped 1 bay leaf Salt and pepper to taste Westminster Bakers Co. oyster crackers for serving In a 2 1/2-quart pot over medium heat, slowly melt the butter.
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NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | January 24, 1999
Stew is a national dish in countries as far-flung as the Philippines, renowned for pork adobo, and Germany, home of sauerbraten. Both dishes have been welcomed by eclectic U.S. palates, and so has Hungarian goulash and other "regional" stews, including Mexican chili con carne and gumbo, with African origins. But one of the finest types of stew -- a daube -- is the province of traditional French cuisine.In a classic daube, an inexpensive cut of beef is braised slowly in a wine-based stock.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | December 24, 2012
Matt Miller from Cockeysville was looking for a recipe for making a lamb stew in a white gravy similar to the one his grandfather used to make. Audrey O'Bryan from Easthampton, Mass., sent in a recipe for a lamb stew that, though it does not have a white gravy, she thought Miller would enjoy. It comes from the February/March issue of Eating Well magazine. She said this stew is very easy to make as nothing requires browning, and she particularly likes that she can throw it all together in the morning before heading to work and come home in the evening to a hearty supper that everyone in her family, even her 7-year-old, gobbles up. I found that this particular recipe makes a rather soup-like stew.
FEATURES
By ELISE T. CHISOLM | April 11, 1995
The other day, I had to fix, as in mutilate, boil, broil or do something to, some oysters. A close friend brought us a dozen fresh oysters in a jar from the Eastern Shore.One of my husband's favorite things in life is oyster stew. This time, I had no excuse not to fix the stew. Since I'd avoided working with the little critters all these years, I knew it was time in my old age to deal with them.I can't stand to look at oysters, smell them, eat them or watch someone slurp them.I'm sorry. I have tried to like them.
BUSINESS
By John M. Moran and John M. Moran,HARTFORD COURANT | January 4, 2004
Sick and tired of rude service or poor product quality? No need to just sit there and stew about it when PlanetFeedback can help you get satisfaction instead. PlanetFeedback is a Web site dedicated to helping consumers communicate their thoughts and reactions to companies worldwide. The free service first walks you through the process of composing a letter to outline your complaints, compliments, questions or suggestions. A series of questions prompts you to supply important details. PlanetFeedback then supplies the address where you can send mail to the company, along with the name of the consumer contact.
FEATURES
By Steven Raichlen | September 22, 1991
In the tower of Babel of the world's cuisines, one dish is universally understood: fish stew.Every nation has its version: French bouillabaisse, Italian zuppa di pesce, Scottish cullen skink. It seems that cooks everywhere have a symbolic urge to return sea foods to their watery habitat -- or more appropriately, a broth flavored with herbs and vegetables or enriched with butter and cream.There's one fish soup America can call uniquely its own: chowder. Born as a humble seaman's stew, this stalwart sustainer has, over the course of three centuries, been raised to the level of art. There are chowders made with fish, chowders made with clams, white chowders, red chowders, and even clear chowders.
FEATURES
November 14, 2001
Marty Hyson knows his oysters. A self-proclaimed "oyster cookin' " fool, he not only won the People's Choice Award for his Creamed Oysters in Acorn Squash at this year's oyster-cooking contest in St. Mary's County, but he also presented a dish that captured the fall and holiday season. Hyson, 38, a mortgage banker who lives in Baltimore, loves his Ravens, Maryland seafood and puttering around the kitchen. His addiction to cooking shows helped spark the idea for his succulent winter-squash-based oyster dish.
NEWS
By BETTY ROSBOTTOM and BETTY ROSBOTTOM,LOS ANGELES TIMES SYNDICATE | April 11, 1999
My cooking students are wild about Provencal food and are always asking that I teach more classes featuring specialties from this area of France. They love the vibrant flavors of the cuisine and are intrigued by the imaginative uses of vegetables and fruits in so many Provencal recipes. They're also quick to point out that the simple dishes representative of this particular style of French country cooking are perfect for entertaining.I agree with my students on all these points and am as spirited a fan as they are. This week, for example, in a class I am showing them how to prepare Daube de Boeuf a la Provencale, a classic French dish of beef and vegetables braised in wine and stock.
NEWS
By Karen Rivers and Karen Rivers,SPECIAL TO THE SUN | March 30, 2003
It's Sunday afternoon again - that one moment of the week when you can find time to grab the spouse or kids and head out to the park, the mall, the movies or ... the vineyard? It might sound strange, but that's exactly what almost 100 people did last Sunday, as couples and families descended upon the intimate and inviting Boordy Vineyards in Hydes. On Long Green Pike 15 minutes from the Baltimore Beltway, Boordy has been offering a weekly series of events this month called "Stew in Our Own Juices," where $8 bought three kinds of stew cooked with Boordy vintages, homemade breads and a wine tasting.
HEALTH
By Andrea K. Walker | November 1, 2012
Now that the weather is cooling down and winter is approaching, it's time for comfort food, including stews. Stews are great because you can make a pot on Sunday and eat from it throughout the week. Stews can also be made in large batches to freeze for later. Our latest health recipe is White Bean and Kale Stew and comes from Whole Living Magazine. Ingredients 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, chopped 2 carrots, peeled and diced 2 stalks celery, diced Coarse salt and freshly ground black pepper 1 can (15 ounces)
NEWS
By John E. McIntyre and The Baltimore Sun | October 8, 2012
Each week The Sun's John McIntyre presents a moderately obscure but evocative word with which you may not be acquainted, another brick to add to the wall of your working vocabulary. This week's word: FARRAGO Ever look at a journalist's desk? Old newspapers, yellowing printouts, notes scribbled on odd scraps of paper or half-used journalist's notebooks, opened and unopened mail, miscellaneous writing implements and office supplies, old food and beverage containers, unconsumed food, and more.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | January 10, 2012
There's a new low-country cuisine joint in Baltimore. It's called Low Country Kitchen, but just try to find it. Unless you had a good reason to be walking past Hannah Williams' new take-out joint, you might never see it. It's in Old Town, more specifically the Old Town Mall, which has seen much better days. But the opening of Low Country Kitchen might be the spark the once thriving commercial center has been watiing for. Williams thinks so. There's almost no competition around for blocks, and although there are fewer than a handful of remaining businesses on Old Town Hall, foot traffic is heavy in the morning, especially with students and workers rushing to their morning buses.
EXPLORE
By Moses Rodriguez | October 10, 2011
The Baltimore Highlands Parks and Recreation Department sponsors its annual Haunted Hollows at Southwest Area Park Thursday, Oct. 13, 7-10 p.m.; Friday and Saturday, Oct. 14-15, 7 p.m.-midnight. This program has been an area tradition for more than 20 years. Follow the signs at the end of Georgia Avenue. Otherwise, the park will be closed during that week. Cost to walk through the guided haunted trail is $3 for youngsters ages 3-12 and $5 for those older. All proceeds benefit youth programs.
NEWS
May 10, 2011
Maryland is heavily invested in restoring the Chesapeake Bay's oyster population, as well it should be. The tasty bivalves are not only prized by epicures and the watermen who harvest them but also by all those who care about the bay's health because, as filter feeders, oysters remove excess nutrients from the water. So recent estimates by state officials — as reported this week by the University of Maryland's student-staffed Capital News Service — that perhaps one-third (and possibly as much as 80 percent)
NEWS
By Julie Rothman, Special to The Baltimore Sun | April 11, 2011
Dave Coakley from Baltimore was looking for the recipe for the oyster stew that is served at the Peppermill restaurant in Towson. He said it "is the best I've tasted. " I contacted the restaurant and spoke with Rick Ziegel , the owner of the Peppermill, and he graciously agreed to share his restaurant's recipe. He says he frequently makes this at home himself and was kind enough to help me modify the recipe for the home cook. He told me that at the restaurant they make large quantities of the soup base and steam the oysters separately.
NEWS
February 7, 1999
When reheating stew, first remove any congealed fat. As the stew reheats, stir sparingly and gently to avoid breaking up the tender meat. If the stew seems too thick, add a little water during reheating. -- Cole's Cooking A to Z Pub Date: 02/07/99
NEWS
Jacques Kelly | January 7, 2011
Burke's Cafe, the downtown restaurant that closed last week, was so very Baltimore. You could get oyster stew or sour beef and know it would be precisely the way you remembered it. It was always open. Its menu was frozen in time. A late Sunday breakfast, with Bloody Marys, did not cost $53, as I recently shelled out at a stylish venue in Woodberry. Burke's was not stylish. The terms "ceviche," "veal cheeks" and "confit" did not appear on its menu. What did appear? Potato pancakes with applesauce.
SPORTS
By Edward Lee, The Baltimore Sun | August 19, 2010
Minutes after the Ravens wrapped up a 17-12 victory over the Carolina Panthers on Aug. 12, Jalen Parmele had a few unkind things to say — about himself. "I apologize for my [poor] performance tonight," the running back wrote on his Twitter account. "I will bounce back. " Parmele had plenty of reason to be upset. He totaled minus-7 yards on seven carries against the Panthers and did not catch a single pass. Perhaps more significantly, he had one fumble returned 31 yards for a touchdown by Carolina cornerback C.J. Wilson in the third quarter.
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