<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Mon, 30 May 2016 10:35:09 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[A state divided: Do you call it Taylor ham or pork roll?]]> http://gazette.com/a-state-divided-do-you-call-it-taylor-ham-or-pork-roll/article/feed/354919?custom_click=rss http://gazette.com/a-state-divided-do-you-call-it-taylor-ham-or-pork-roll/article/feed/354919?custom_click=rss

TRENTON, N.J. (AP) — It's one of the most divisive issues in New Jersey, one that inflames regional rivalries and spurs fierce debate among residents and lawmakers.

Is the meat in the state's favorite breakfast sandwich called Taylor ham or pork roll?

The debate has raged for years in homes, diners and restaurants, and recently found its way to the Legislature, where one member has introduced legislation that would designate the meat, egg and cheese combination as the official state sandwich. But he concedes a final decision on which meat name will be used in the measure will have to be "negotiated."

The decision on whether it's pork roll or Taylor ham mostly depends on where you are geographically.

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]]> Sat, 28 May 2016 10:26:57 -0600 <![CDATA[Zingy picnic salad makes for a fast, healthy picnic lunch]]> http://gazette.com/zingy-picnic-salad-makes-for-a-fast-healthy-picnic-lunch/article/feed/353631?custom_click=rss http://gazette.com/zingy-picnic-salad-makes-for-a-fast-healthy-picnic-lunch/article/feed/353631?custom_click=rss

In our small hometown, Sunday evening's concert in the park is more than just a gathering of locals and tourists. It's how we mark the passage of time between May and September.

Over the years, we've become picnicking experts. My top two pieces of advice on picnic-planning are keep it simple and keep it flavorful. Because the getting ready — packing up a tablecloth or blanket and all the dishes — takes time, I've learned to make the menu extra-simple. But extra simple doesn't mean sacrificing on flavor.

My solution is to turn to a trusted supermarket shortcut, the rotisserie chicken, as a starting point for a deceptively simple, yet unbelievably complex-tasting, chicken salad.

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]]> Wed, 25 May 2016 10:39:41 -0600 <![CDATA[Colorado Springs area cooking classes and events starting May 25, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-may-25-2016/article/1576819?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-may-25-2016/article/1576819?custom_click=rss

WHAT'S COOKING

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 Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Summer is Here, Time to Grill, 2 p.m. June 18, $45.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread, 11 a.m.-noon June 1.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Call or go online for times and cost if not indicated. Registration: 1-303-377-3222, theseasonedchef.com. - Catch of the Day - Fresh Fish and

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]]> Wed, 25 May 2016 06:30:05 -0600 <![CDATA[Colorado Springs pastry chef shares recipe for no-knead crusty artisan bread]]> http://gazette.com/colorado-springs-pastry-chef-shares-recipe-for-no-knead-crusty-artisan-bread/article/1576818?custom_click=rss http://gazette.com/colorado-springs-pastry-chef-shares-recipe-for-no-knead-crusty-artisan-bread/article/1576818?custom_click=rss

One Saturday in March, as we were in the jaws of a snowstorm, Richard Carpenter, a pastry instructor at Pikes Peak Community College, was a guest on my KVOR "Table Talk" radio show. I asked him what he was planning to do the rest of the day - fully expecting him to be hunkering down at home - and his response was, "I'm driving to Denver to teach some friends how to make this amazing bread." He described an artisan bread that didn't require a starter or kneading.

"This is bread I've been having fun making for a while now," he said. "You don't have to knead it. You mix all the dry ingredients in a bowl and add enough water to just get a sticky dough. Then let it rise overnight."

He mixes the dough around 6 p.m. on Saturdays.

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]]> Wed, 25 May 2016 06:30:04 -0600 <![CDATA[Wine Guy: Wineries love to visit Colorado for chance to cater to sophisticated market]]> http://gazette.com/wine-guy-wineries-love-to-visit-colorado-for-chance-to-cater-to-sophisticated-market/article/1576816?custom_click=rss http://gazette.com/wine-guy-wineries-love-to-visit-colorado-for-chance-to-cater-to-sophisticated-market/article/1576816?custom_click=rss

For a wine devotee, Colorado is a blessed place. We have particularly savvy wine consumers and good distribution of a wide variety of wines. Thus, we are graced with countless visits from wineries eager to tap into our sophisticated market.

One of the more enjoyable aspects of being a wine writer is the opportunity to meet and taste with winery personnel and winemakers. I usually don't write about these visits because of the loss of objectivity given the circumstances. Occasionally, this is balanced by the knowledge and perspective gained meeting these creative, dedicated individuals. At three recent visits, I tasted wines that I would have recommended under any circumstances.

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]]> Wed, 25 May 2016 06:30:04 -0600 <![CDATA[Colorado Springs chefs offer expert advice for grilling fish and shrimp for Memorial Day menus]]> http://gazette.com/colorado-springs-chefs-offer-expert-advice-for-grilling-fish-and-shrimp-for-memorial-day-menus/article/1576817?custom_click=rss http://gazette.com/colorado-springs-chefs-offer-expert-advice-for-grilling-fish-and-shrimp-for-memorial-day-menus/article/1576817?custom_click=rss

Seafood cooked over an open flame is a delight. For the landlocked among us, though, selecting the right finned choice and knowing how to cook it over a roaring hot fire can be a bit intimidating. But with Memorial Day weekend almost upon us, diving into grilling season with some fish and shellfish sounds so good. For help in getting there, we checked in with a couple of grilling and fish experts.

Kathy Anderson, a former fishmonger for Safeway, now a personal chef who also conducts in-home cooking classes, advises shoppers to get to know your fishmonger.

"Ask questions about where the product comes from," she said. "And ask to smell the fish. It should never smell like a port-a-potty in summer.

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]]> Wed, 25 May 2016 06:30:04 -0600 <![CDATA[Pineapple on the grill: The secret's in the spice]]> http://gazette.com/pineapple-on-the-grill-the-secrets-in-the-spice/article/1576815?custom_click=rss http://gazette.com/pineapple-on-the-grill-the-secrets-in-the-spice/article/1576815?custom_click=rss

By the start of May, when I have grown weary of winter citrus but the bounty of local berries hasn't hit the market yet, I like to turn to the tropics for some sweet, juicy variety. My luscious pineapple dessert not only is packed with island flavor, it satisfies a sweet tooth healthfully as well.

Grilling the fruit caramelizes its natural sugars, brings forth its juices and gives it attractive grill marks. A sprinkling of ground allspice adds another dimension with its warm, aromatic Caribbean flair.

Once the pineapple comes off the grill, it's topped off with another layer of tropical flavor in the form of coconut whipped cream. I don't use coconut milk because it is more healthful; it isn't necessarily better for you than

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]]> Wed, 25 May 2016 06:30:03 -0600 <![CDATA[Bruschetta, 3 ways, for a satisfying picnic main dish]]> http://gazette.com/bruschetta-3-ways-for-a-satisfying-picnic-main-dish/article/feed/353103?custom_click=rss http://gazette.com/bruschetta-3-ways-for-a-satisfying-picnic-main-dish/article/feed/353103?custom_click=rss

There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it's an appetizer comprising slices of grilled bread adorned with any number of toppings. According to Italian cookbook author Marcella Hazan, bruschetta likely originated in ancient Rome. Olive growers who brought their produce there to be pressed would sample the flavor of the fresh-squeezed oil on toasted slices of bread. (The word is derived from the Roman verb bruscare, meaning "to roast over coals.")

I like to make bruschetta on my stovetop grill at home during the colder months. It's a winning accompaniment to just about any soup or stew and a reliable favorite with the family.

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]]> Tue, 24 May 2016 11:02:43 -0600 <![CDATA[UK restaurant owner guilty of manslaughter in allergy death]]> http://gazette.com/uk-restaurant-owner-guilty-of-manslaughter-in-allergy-death/article/feed/352589?custom_click=rss http://gazette.com/uk-restaurant-owner-guilty-of-manslaughter-in-allergy-death/article/feed/352589?custom_click=rss LONDON (AP) — A British man was sentenced to six years in prison on Monday after being convicted of manslaughter because a customer at his Indian restaurant died of a peanut allergy.

Restaurant owner Mohammed Zaman was found guilty at Teesside Crown Court for his role in bar manager Paul Wilson's death.

Wilson had ordered a chicken tikka masala takeout meal from the 53-year-old Zaman's restaurant in 2014 and told the staff about his allergy to peanuts.

He died shortly after eating the meal at his home when he went into severe anaphylactic shock.

Prosecutors said Zaman replaced almond powder in his recipes with a cheaper mix that included peanuts. They said he was in debt and put profits before customer safety.
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]]> Mon, 23 May 2016 09:37:05 -0600 <![CDATA[A summer spin on the grilled cheese sandwich]]> http://gazette.com/a-summer-spin-on-the-grilled-cheese-sandwich/article/feed/352616?custom_click=rss http://gazette.com/a-summer-spin-on-the-grilled-cheese-sandwich/article/feed/352616?custom_click=rss

Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.

This is the sandwich that triumphed: A marriage of a summer BLT and an actually grilled-grilled-cheese sandwich. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce — these two sandwiches were meant to find each other and become one.

You can use iceberg lettuce if you want more of a crunch, and you can experiment with various types of cheese and bacon or pancetta. User your imagination, and this recipe will make this the summer of grilled cheese.

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]]> Mon, 23 May 2016 09:22:56 -0600 <![CDATA[Potato salad, with a South Indian twist]]> http://gazette.com/potato-salad-with-a-south-indian-twist/article/feed/351350?custom_click=rss http://gazette.com/potato-salad-with-a-south-indian-twist/article/feed/351350?custom_click=rss

Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of Nile. When they moved to England, they picnicked at seaside at Cleethorpes — still in their saris, stoic in the face of the cold weather, wearing three sweaters each.

Although the landscape and weather changed when they moved here, the food remained the same. The key was always simple food that could travel well and was, most importantly, big on flavor.

It's no surprise, then, that potatoes were always on the menu. They take flavor so well, are inexpensive and can be eaten either hot or cold.

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]]> Thu, 19 May 2016 11:47:44 -0600 <![CDATA[Your aviation cocktail can't take flight? Try a layover]]> http://gazette.com/your-aviation-cocktail-cant-take-flight-try-a-layover/article/feed/351351?custom_click=rss http://gazette.com/your-aviation-cocktail-cant-take-flight-try-a-layover/article/feed/351351?custom_click=rss

Can't get airborne with an aviation cocktail? You need a layover.

A friend recently mentioned that his favorite cocktail was the aviation, a sweet-and-sour gin and maraschino cocktail he'd had once — apparently expertly made — at a bar. In fact, he was so smitten with this drink, he'd asked the bartender for the recipe. He then dutifully hunted down the ingredients — or rather his close approximations of them — and tried his hand at the mixology. He's been disappointed every time he's tried.

How hard could it be? Apparently, quite. Though not due to the need of any complex cocktail skills. Like my friend, I was unable to source one of the key ingredients — creme de violette. It's pretty much what it sounds like, a p

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]]> Thu, 19 May 2016 11:46:42 -0600 <![CDATA[List: 12 historic bars to visit in Colorado]]> http://gazette.com/list-12-historic-bars-to-visit-in-colorado/article/1576417?custom_click=rss http://gazette.com/list-12-historic-bars-to-visit-in-colorado/article/1576417?custom_click=rss

From Colorado's frontier roots through prohibition, bars and saloons have been a big park of the state's heritage.

Click here to see 12 of our favorite historic bars.



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Thu, 19 May 2016 07:07:55 -0600
<![CDATA[What's all the fuss about kombucha?]]> http://gazette.com/whats-all-the-fuss-about-kombucha/article/1576325?custom_click=rss http://gazette.com/whats-all-the-fuss-about-kombucha/article/1576325?custom_click=rss

Despite its strange-sounding name and gross appearance when it's being made, a fermented tea called kombucha is generating an increasing amount of interest.

According to retail analyst Micro Market Monitor, there was a fivefold increase in global sales of the tangy, fizzy tea from 2013 to 2015 - about $600 million a year. Several commercial brands are available at grocery stores for between $2 and $4, and there are local purveyors who have been making it. Or you can make your own.

What's all the fuss about?

According to "The Big Book of Kombucha," by Hannah Crum and Alex LaGory, there are a slew of gut health reasons for consuming fermented tea.

"Fermented foods are rich sources of probiotics, that is, those



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Thu, 19 May 2016 06:50:42 -0600
<![CDATA[Front Range, Colorado Springs-area craft brewers and distillers earn top industry awards]]> http://gazette.com/front-range-colorado-springs-area-craft-brewers-and-distillers-earn-top-industry-awards/article/1576326?custom_click=rss http://gazette.com/front-range-colorado-springs-area-craft-brewers-and-distillers-earn-top-industry-awards/article/1576326?custom_click=rss

The "Olympics of beer competitions" has confirmed, with hardware, what Colorado beer fans already know: Home is home to some seriously world-class suds.

State brewers were awarded more than three dozen gold, silver and bronze medals, and a nod for best small brewpub, at the 2016 World Beer Cup, a biennial contest widely regarded as the most prestigious beer competition on the planet.

Among local winners are Manitou Brewing Co., whose entries earned a pair of silver medals for head brewer Dominic Koh and the 2-year-old Manitou Springs brewery he co-owns.

"It's very unexpected, but a really huge honor," said Koh, who submitted his brews for judging this year but wasn't able to make the May 6 awards ceremony in



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Wed, 18 May 2016 17:45:22 -0600
<![CDATA[A leg of lamb that'll have guests reaching for seconds]]> http://gazette.com/a-leg-of-lamb-thatll-have-guests-reaching-for-seconds/article/feed/350864?custom_click=rss http://gazette.com/a-leg-of-lamb-thatll-have-guests-reaching-for-seconds/article/feed/350864?custom_click=rss

A showstopper on the table, this was one of the lushest and best-received roasts I have made in ages, with the layers of flavor and texture bringing everyone back for seconds.

The meat is seasoned with garlic, orange zest and herbs and marinated overnight. Then the roast is covered in a thick layer of mustardy panko breadcrumbs speckled with fresh parsley which forms a fabulous crust. The crust falls apart a bit as you slice the lamb, but just scoop up the crumbles and serve them up with slices of tender, pink lamb.

If you don't have a big crowd, you can definitely make this with a smaller roast — just adjust the rest of the ingredients down proportionately (and don't make yourself too crazy with the math — the amounts

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]]> Wed, 18 May 2016 12:29:00 -0600 <![CDATA[Colorado Springs area cooking classes and events starting May 18, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-may-18-2016/article/1576328?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-may-18-2016/article/1576328?custom_click=rss

WHAT'S COOKING

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 Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - The Art of Beef Wellington, 2 p.m. Saturday, $30.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread, 11 a.m.-noon June 1.

Frog on a Limb Primitives - 341 Front St., Monument; 481-8888. - Pressure and Water Bath Canning, noon-4 p.m. May 28, $75. Registration required by Saturday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Call or

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]]> Wed, 18 May 2016 04:55:11 -0600 <![CDATA[Ready to break the rules on salade nicoise? Grab a tomato 'Doing the work of the Almighty']]> http://gazette.com/ready-to-break-the-rules-on-salade-nicoise-grab-a-tomato-doing-the-work-of-the-almighty/article/1575936?custom_click=rss http://gazette.com/ready-to-break-the-rules-on-salade-nicoise-grab-a-tomato-doing-the-work-of-the-almighty/article/1575936?custom_click=rss

Salade nicoise was the first recipe I made when I lived in France, a country that would become my second home.

At the time I was 19, spending a semester abroad. Shortly after my arrival, my French was barely sufficient to order a coffee, let alone get me through a French cookbook. Despite the language barrier, one thing that book made clear was that a true salade nicoise never would include tomatoes because of the acid.

I stood at a turning point: Would I follow the stern direction (even I understood the author's tone - the tomato was not an option) or would I include my favorite part of every salade nicoise I had eaten? I left out the tomatoes.

Nearly 30 years later, I make salade nicoise regularly.



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Tue, 17 May 2016 18:36:45 -0600
<![CDATA[Grilled vegetables put a new spin on shrimp salad]]> http://gazette.com/grilled-vegetables-put-a-new-spin-on-shrimp-salad/article/feed/350387?custom_click=rss http://gazette.com/grilled-vegetables-put-a-new-spin-on-shrimp-salad/article/feed/350387?custom_click=rss

The all-grilled salad has become a staple in our house over the years - it's versatile, easy, has minimal cleanup, and of course, it's right up our healthy-eating alley.

A hot grill coaxes out the sweetness from anything we toss on it, and that tiny bit of char flavor is like a kiss of summer. So, even if I don't "have" to cook something — such as cabbage in a slaw — if the fire is roaring, I'll let the ingredient enjoy a few minutes of grill time, just for flavor. Super healthy foods become craveable with the arrival of the backyard barbecue season.

To make a tasty all-grilled salad, follow a few simple tips. First, invest a few bucks in an oil mister, which allows you to coat veggies and fish with just enough fat to

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]]> Tue, 17 May 2016 13:13:53 -0600 <![CDATA[BBC to shut popular food site to save money despite backlash]]> http://gazette.com/bbc-to-shut-popular-food-site-to-save-money-despite-backlash/article/feed/350223?custom_click=rss http://gazette.com/bbc-to-shut-popular-food-site-to-save-money-despite-backlash/article/feed/350223?custom_click=rss LONDON (AP) — Anyone with a favorite recipe on the BBC's foodie website would be wise to bookmark it fast — the popular site is to be shuttered as a cost-cutting measure.

The move has sparked a backlash on radio talk shows and Twitter as avid users complained about the shutdown.

BBC officials on Tuesday sought to reassure the cooking public by saying that stay-at-home chefs will still be able to access the more than 11,000 recipes if they have bookmarked them or know their URL.

The BBC Food website closure is part of a plan to cut spending by more than 15 million pounds ($21.7 million).

Officials say the food website will be closed within the next 12 months along with BBC News Magazine and other properties.

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]]> Tue, 17 May 2016 06:26:08 -0600 <![CDATA[Love refried beans? And edamame? You'll love refried edamame]]> http://gazette.com/love-refried-beans-and-edamame-youll-love-refried-edamame/article/feed/349929?custom_click=rss http://gazette.com/love-refried-beans-and-edamame-youll-love-refried-edamame/article/feed/349929?custom_click=rss

The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus.

They were served as an appetizer, in their pods, steamed and sprinkled with salt. It took a little work to suck the cooked fresh soybeans out of their pods, but who cared? I was out to dinner and in no rush. Besides they were delicious, meaty and flavorful. They reminded me of lima beans minus the funkiness.

And, big surprise, not only are they good, they're good for you. Of course, all legumes wear a nutritional halo, but the one radiating from soybeans is especially blinding. They boast more protein than any other legume, and they're a great source of folate, vitamin K, ca

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]]> Mon, 16 May 2016 12:19:05 -0600 <![CDATA[Bring eggplant parmigiana into warm weather with the grill]]> http://gazette.com/bring-eggplant-parmigiana-into-warm-weather-with-the-grill/article/feed/348526?custom_click=rss http://gazette.com/bring-eggplant-parmigiana-into-warm-weather-with-the-grill/article/feed/348526?custom_click=rss

This little gem combines my love of grilling with my endless search for new summer vegetarian entrees. Turns out that eggplant parmigiana, that staple of Italian cuisine, is a wonderful candidate for the grill, cooking up quickly and cleanly. And — bonus! — grilling this dish not only requires less oil than the traditional recipe, it ends up imparting a smokiness it could never claim before.

These days you can buy eggplants in any size, but for this recipe you want one of those big old-fashioned massive beauties. At the supermarket, make sure that your eggplant's skin is smooth and its flesh is firm. That's how you'll know it's fresh. An eggplant with bruised skin and soft flesh is an older eggplant, and probably bitter, too.

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]]> Thu, 12 May 2016 11:07:06 -0600 <![CDATA[Restaurant owner in Idaho potato country writes ode to fries]]> http://gazette.com/restaurant-owner-in-idaho-potato-country-writes-ode-to-fries/article/feed/348472?custom_click=rss http://gazette.com/restaurant-owner-in-idaho-potato-country-writes-ode-to-fries/article/feed/348472?custom_click=rss

NEW YORK (AP) — Fried or baked, sprinkled with truffle oil or flavored with crumbled herbs, french fries are an enduring dish, fancied up or served the simple way around the globe.

But what do we REALLY know about the history of the lowly sliced potato, or in a broader sense, the lowly sliced yam, okra or just about any vegetable that can be, well, sliced and fried, sauteed or roasted, coated or battered. Blogs, books and recipes abound. Add to the record a kitschy, new book, "Fries! An Illustrated Guide to the World's Favorite Food," by a restaurateur from the heart of potato country, Boise, Idaho.

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]]> Thu, 12 May 2016 09:26:17 -0600 <![CDATA[The healthy burger that may make even carnivores opt for veg]]> http://gazette.com/the-healthy-burger-that-may-make-even-carnivores-opt-for-veg/article/feed/348025?custom_click=rss http://gazette.com/the-healthy-burger-that-may-make-even-carnivores-opt-for-veg/article/feed/348025?custom_click=rss

May shepherds in the season of the backyard barbecue, and for us that means one thing: burgers. Let me back up and say that just about anything I make on the grill in warmer months, I also make regularly inside on the stovetop. And while I do love a flat-top-smooshed burger with its crusty, dangly edges, the backyard barbecue burger remains in a league of its own.

Our family's burger bonanzas are a little legendary in our social circle (OK, so maybe with just my kids, nieces and nephews). The herby-garlicky sauce I make, called "magic" sauce by those in the know, is particularly popular. So when three of my extended family members went vegetarian, my burger-grilling game suffered.

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]]> Wed, 11 May 2016 11:16:13 -0600 <![CDATA[Colorado Springs area cooking classes and events starting May 11, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-may-11-2016/article/1575856?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-may-11-2016/article/1575856?custom_click=rss WHAT'S COOKING

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 Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - The Art of Beef Wellington, 2 p.m. May 21, $30.

Frog on a Limb Primitives - 341 Front St., Monument; 481-8888. - Pressure and Water Bath Canning, noon-4 p.m. May 28, $75. Registration required by May 21.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Call or go online for times and cost if not indicated. Registration: 1-303-377-3222, theseasonedchef.com. - My

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]]> Wed, 11 May 2016 05:55:07 -0600 <![CDATA[Fried Twinkies are so old hat. Try bourbon-fried pound cake]]> http://gazette.com/fried-twinkies-are-so-old-hat.-try-bourbon-fried-pound-cake/article/1575792?custom_click=rss http://gazette.com/fried-twinkies-are-so-old-hat.-try-bourbon-fried-pound-cake/article/1575792?custom_click=rss

When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.

Better as in ditching the highly processed snack cakes and substituting a truly amazing slab of homemade pound cake, all rich and dense and ready to sponge up some booze. Which is what we did next; we drizzled each slice with a generous glug of bourbon. And no need to use the good stuff here. Anything you'd consider using as a mixer will be fine.

An ample dose of butter to pan-fry our slices until nicely crisped and warmed doesn't hurt their flavor, either. Now all you have to do is serve - warm, please! - with fresh berries and whipped cream or ice cream. Take that, Twinkies.

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]]> Wed, 11 May 2016 05:55:07 -0600 <![CDATA[The fresh flavor of white asparagus is worth the search]]> http://gazette.com/the-fresh-flavor-of-white-asparagus-is-worth-the-search/article/1575789?custom_click=rss http://gazette.com/the-fresh-flavor-of-white-asparagus-is-worth-the-search/article/1575789?custom_click=rss

Here in America we think of white asparagus as the pink elephant of the vegetable world - not even a rumor so much as a hallucination.

It has been a staple in Europe for centuries. These days, happily enough, I've been spotting white asparagus more often on our side of the pond.

White asparagus is white because the spears never are exposed to sunlight as they grow. Without sunlight, they produce no chlorophyll. Without chlorophyll, they don't turn green. White asparagus is a little milder and more delicate in flavor than the green variety. It's also rich in nutrients and very low in calories.

At the supermarket, the best white asparagus boasts the same attributes as the best green asparagus: a firm, smooth stalk and a

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]]> Wed, 11 May 2016 05:55:06 -0600 <![CDATA[Wine Guy: Argentina's Malbec finds its place in the wine world]]> http://gazette.com/wine-guy-argentinas-malbec-finds-its-place-in-the-wine-world/article/1575790?custom_click=rss http://gazette.com/wine-guy-argentinas-malbec-finds-its-place-in-the-wine-world/article/1575790?custom_click=rss

Over the last 15 years, malbec, Argentina's "signature grape" has established a position among the world's most popular wines. And it has helped Argentina to rise to the position as the planet's fifth largest wine producer.

Of course, it helps that the wines are user friendly and eminently drinkable - and affordable. Many of the wines can be had at $20 or less. On the one hand, it seems Argentina's malbec producers have settled into a comfort zone of affordable, easy-drinking reds that increasingly are crowd pleasers. These wines hit the value sweet spot.

Below are several new malbecs that would be fine choices for everyday drinking. You will get up-front, round fruit and lush textures for your money.

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]]> Wed, 11 May 2016 05:55:06 -0600 <![CDATA[On Food: Colorado Springs foodie shares culinary shopping finds for wine lovers, home cooks]]> http://gazette.com/on-food-colorado-springs-foodie-shares-culinary-shopping-finds-for-wine-lovers-home-cooks/article/1575791?custom_click=rss http://gazette.com/on-food-colorado-springs-foodie-shares-culinary-shopping-finds-for-wine-lovers-home-cooks/article/1575791?custom_click=rss

I've been shopping and naturally I made some discoveries for wine lovers and home cooks. For the former, it wasn't actually a wine that I spotted; it was a unique carrier for the wine. For the latter, I have several things to report.

First up is what I found at the Spring Fling at the Winery at Holy Cross Abbey in April: the Picnic at Ascot Diamond Two Person Sunset Wine Carrier. It's just what the doctor ordered for picnic season. Sally Davidson, vice president of marketing for the Abbey, located in Cañon City, had loaded up the tasting room's shelves with all manner of picnic items, but it was the tote that caught my eye.

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]]> Wed, 11 May 2016 05:55:06 -0600 <![CDATA[Whether or not you fast for Ramadan, this soup hits the spot]]> http://gazette.com/whether-or-not-you-fast-for-ramadan-this-soup-hits-the-spot/article/feed/347445?custom_click=rss http://gazette.com/whether-or-not-you-fast-for-ramadan-this-soup-hits-the-spot/article/feed/347445?custom_click=rss

Truth: What I knew about Ramadan and the foods that are eaten to break the fast previously could have fit in a grain of millet. But it's never too late to learn, and nothing makes a culture more accessible than delving into its food.

One of the foods commonly eaten to break the fast is chorba, which means soup in Arabic. And like soups, chorbas can be made in infinite ways, though most often chorba is associated with a hearty Moroccan soup made from vegetables and chickpeas, usually with diced lamb and some sort of pasta or grain.

Chorba is made all over the Middle East, Europe, Northern Africa and other regions. The vegetables vary, the spices vary, the meat varies. It's one of those many dishes that has crossed many borders

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