More Food Articles

  • On Food: Trip to New Mexico yields lesson on red chili sauce

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Oct 15, 2014

    One of our go-to dining spots in Santa Fe, N.M., is Tomasita's. My favorite dish there is the Carne Adovada, a plate of fall-apart tender chunks of pork that have been braised in red chili called Caribe sauce. So, naturally, when I was in Santa Fe in September to judge the Green Chile...

  • Farmers market schedule for Colorado Springs

    The Gazette
    Updated: Wed, Oct 15, 2014

    Wednesday - Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 5 p.m., ends Wednesday, wmmi.org. Thursday - First and Main Town Center, 3133 Cinema Point, 9 a.m. to 3 p.m., through Oct. 30, millerfarms.net. Saturday - Old Colorado City, 2408 W. Colorado...

  • Making nutritious nut butters at home is easy

    teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Oct 15, 2014

    Nut butters are as easy as 1-2-3 to make at home. Step 1: Choose a nut. Step 2: Pop the nuts into a food processor or blender. Step 3: Dress them up with interesting flavorings. Enjoy. Peanuts are most commonly used in nut butter - the kind we all grew up on and learned to...

  • Ottolenghi has 'Plenty More' to say on vegetables

    Updated: Wed, Oct 15, 2014

    In his early days as a vegetarian recipe columnist for the Guardian, a major British newspaper, chef Yotam Ottolenghi worried that he'd run out of ideas. Not a bit of it. Eight years later, the London-based Ottolenghi helms an empire built on those ideas, including several hugely...

  • A salty caramel makeover for Rice Krispies Treats

    By ELIZABETH KARMEL The Associated Press -
    Published: Wed, Oct 15, 2014

    To be honest, I had no idea about Rice Krispies Treats. That is, I knew of them, but I'd never made them. And I never knew how delicious they could be. The first time I made them, I used the original recipe. It was good, but I felt it needed a little more ... something. So I made a...

  • What's Cooking calendar Oct. 15, 2014

    By carlotta olson -
    Published: Wed, Oct 15, 2014

    CLASSES ONGOING Black Bear Bourbon Bar - 
10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com.
- Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. The French Kitchen - 2515 Oak Hills Drive. Call for cost....

  • Easy Homemade Almond Butter

    Published: Wed, Oct 15, 2014

    Easy Homemade Almond Butter - Yield: 3/4 cup 
1 cup roasted chopped almonds
1/8 teaspoon salt
3 tablespoons vegetable oil (or 
 almond oil) optional Procedure: To roast chopped almonds, preheat oven to 350 degrees and roast nuts 4-6 minutes, until light brown. Grind together...

  • Cashew Butter

    Published: Wed, Oct 15, 2014

    Cashew Butter - Yield: 2 cups 
2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon sugar, optional Procedure: In a food processor or blender, combine nuts, 2 tablespoons of oil, salt and sugar if desired. Process on high speed for 30...

  • Cinnamon Walnut Butter

    Published: Wed, Oct 15, 2014

    Cinnamon Walnut Butter - Yield: 2 cups 
3 cups walnuts
1/2 teaspoon cinnamon
Generous pinch of salt
Sprinkling of Stevia extract Procedure: Place walnuts in the work bowl of a food processor fitted with the regular cutting blade. Process the nuts. After about 30 seconds, they'll...

  • Wine Guy: Try versatile California Pinot Noir for the holidays

    Published: Wed, Oct 15, 2014

    Pinot noir at its best is all about expression of its source. It may be why the French invented the term "terroir." In California, there are numerous appellations along the stretch from Mendocino to Santa Barbara where fine pinot noir is made. In my recent tastings, most of them were...

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