More Food Articles

  • Recipe: Make-your-own house Worcestershire

    The Gazette -
    Published: Wed, Oct 29, 2014

House Worcestershire - Yield: 3 cups 
Procedure: Combine all ingredients in a 2-quart saucepan, bring to boil. Reduce heat; simmer for 10 minutes. Transfer sauce to a glass jar with a tight lid, refrigerate for three weeks, strain and enjoy. Keep refrigerated for up...

  • Recipe: Autumn Vegetable Vichyssoise

    The Gazette -
    Published: Wed, Oct 29, 2014

    Autumn Vegetable Vichyssoise - Yield: 6 servings 
Procedure: In a large stockpot combine potatoes, leeks, celery root, cauliflower and onion. Cover with stock, white wine and bay leaf. Bring to a simmer. Cook until potatoes are tender. Remove bay leaf and discard. In a blender,...

  • Recipe: Braised chuck flap spiked with Dijon and Worcestershire

    The Gazette -
    Published: Wed, Oct 29, 2014

    Braised Chuck Flap spiked with Dijon and Worcestershire - Yield: 12 servings 
5 pounds chuck flap or beef short ribs
1/4 cup olive oil
1 onion, diced
2 carrots, diced
4 ribs celery, diced
12 cloves garlic, crushed
4 bay leaves
1 tablespoon marjoram
2 tablespoons fresh thyme

  • Ten ways to use fresh blueberries

    By J.M. HIRSCH The Associated Press -
    Published: Wed, Oct 29, 2014

    There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries? As long as you're willing to consider a few fresh approaches, it's actually easy and delicious to press them...

  • Elevate the basic pasta salad with feta, shrimp

    By J.M. HIRSCH The Associated Press -
    Published: Wed, Oct 29, 2014

    We've all suffered through them, those limp, soggy excuses for pasta salad that amount to little more than elbow macaroni doused with bottled vinaigrette and tossed with a bag of frozen peas. But we can do so much better with a dish that has this much potential. All we need is a...

  • Candy-covered apples offer easy, tasty option for Halloween

    Teresa j. farney -
    Updated: 23 hr ago

    Jennifer Farmer is a candy-
apple-making machine. With Halloween right around the corner, she and some friends rolled up their sleeves to make a batch of the gooey confections. "Jennifer has been making these for years," said Susan Wolbrueck, who has made the candy apples with...

  • Recipe: Candy-covered apples

    By name newspaper -
    Updated: 23 hr ago

    Caramel- and chocolate-covered apples - Yield: 12 apples 
12 large Granny Smith 
5 pounds caramel 
candies, unwrapped
2 pounds dark chocolate
2 pounds milk chocolate
2 cups nuts, crushed 
 (peanuts, walnuts 
 or pecans) optional
1 pound white chocolate
12 sticks
4 cups...

  • Wine Guy: Colorado home to thriving wine industry

    By Rich Mauro Special to The Gazette -
    Published: Wed, Oct 29, 2014

    In recent years, the concept of "eating local" has grown in the food world. Grocery stores - and especially restaurants - proudly promote their relationships with local farmers and ranchers. And shoppers and diners increasingly look for products and meals prepared with local...

  • Colorado Springs chefs at The Margarita at PineCreek introduce unusual foods at cooking classes

    teresa j. farney -
    Updated: 23 hr ago

    Cooking classes offered by Eric Viedt, executive chef at The Margarita at Pine Creek, never fail to entertain or introduce new-to-me foods. As a bonus, they always end with a delicious meal and sufficient wine. His most recent fall class, on Oct. 19, was a good example. Viedt, like...

  • Colorado Springs area cooking classes and events starting Oct. 29, 2014

    By Carlotta Olson -
    Published: Wed, Oct 29, 2014

    CLASSES ONGOING Black Bear Bourbon Bar - 
10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990,
- Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000,...