<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Wed, 29 Jul 2015 03:26:09 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Quesadillas make quick meal of heap of veggies, or leftovers]]> http://gazette.com/quesadillas-make-quick-meal-of-heap-of-veggies-or-leftovers/article/feed/256185?custom_click=rss http://gazette.com/quesadillas-make-quick-meal-of-heap-of-veggies-or-leftovers/article/feed/256185?custom_click=rss

Weeknight cooks love the versatility and ease of quesadillas. Construction is simple — two flour tortillas sandwiched around a bunch of fillings, then skillet toasted — and they can be made with just about any ingredients you have on hand.

In fact, quesadillas are a great way to use up an abundance of produce or any leftovers you have kicking around. The trick is just to make sure that none of the ingredients are watery. Leftover roasted vegetables, for example, should be drained in a mesh strainer before being added to a quesadilla. Watery raw vegetables, such as tomatoes or the zucchini used in this recipe, should be lightly salted and briefly drained.

We'll even throw the occasional leftover cooked grain into a quesadi

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]]> Tue, 28 Jul 2015 13:51:29 -0600 <![CDATA[Don't let corn be a summer sideshow. Grill it for a salad!]]> http://gazette.com/dont-let-corn-be-a-summer-sideshow.-grill-it-for-a-salad/article/1556342?custom_click=rss http://gazette.com/dont-let-corn-be-a-summer-sideshow.-grill-it-for-a-salad/article/1556342?custom_click=rss

The two most common side dishes at a barbecue are coleslaw and potato salad. But as much as I love those, I firmly believe it's time for corn salad to take its rightful place at the picnic table.

Corn is summer's chameleon. It can take on a sweet and delicate personality when eaten raw or lightly steamed, or it can hit the grill and get a little smoky char to become the bold hero of the table. And once it has been charred and blistered a bit, corn can hold up to the heat of fresh chilies and other big flavors.

One of my favorite ways to make corn salad is to blister the kernels on the grill, then toss them with onions, heirloom tomatoes and jalapenos.



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Mon, 27 Jul 2015 13:54:23 -0600
<![CDATA[Traditional matcha tea gets whirled, dusted, infused in US]]> http://gazette.com/traditional-matcha-tea-gets-whirled-dusted-infused-in-us/article/1556347?custom_click=rss http://gazette.com/traditional-matcha-tea-gets-whirled-dusted-infused-in-us/article/1556347?custom_click=rss

More than a thousand years ago, Buddhist monks in Japan began a daily ritual of grinding green tea leaves into powder, mixing it into hot water with a bamboo whisk, then sharing the tea from a single cup.

Today matcha in the U.S. is considerably less monastic. It's being blended into lattes, dusted onto cheesecakes, mixed into chocolate, even infused in bourbon.

The finely ground green tea is experiencing a U.S. renaissance, with specialty matcha tea bars popping up from Los Angeles to New York and industry giants such as Teavana adding it to their product lineup. Chefs are mixing matcha with grains, using it in toppings for Bundt cakes, and mixing it into cocktails, adding a punch of opulent green color along with a cool,

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]]> Mon, 27 Jul 2015 13:35:03 -0600 <![CDATA[Embracing a new grain for a fresh take on bibimbap bowls]]> http://gazette.com/embracing-a-new-grain-for-a-fresh-take-on-bibimbap-bowls/article/1556345?custom_click=rss http://gazette.com/embracing-a-new-grain-for-a-fresh-take-on-bibimbap-bowls/article/1556345?custom_click=rss

Bibimbap is incredibly trendy in urban centers right now. If you're not familiar with it, you'll want to be.

Bibimbap is a Korean rice bowl - white rice topped with meats, veggies, kimchee (intensely pickled cabbage) and hot sauce. Often, the meat is tossed in Korean barbecue sauce, lending a perfect sweetness to balance the tangy and spicy flavors of the other ingredients. Bibimbap is a complete multicourse meal in a bowl, slipping effortlessly into our grab-and-go culinary culture.

Since catching on, the flavor profile has expanded. The classic Korean bibimbap has morphed into the more general "grain bowl" menu, where eaters pick and choose which proteins, veggies and condiments they wish to pile onto a bowl of cooked

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]]> Mon, 27 Jul 2015 13:25:13 -0600 <![CDATA[Eat Well: Monument-based cookbook author goes nuts for almond milk]]> http://gazette.com/eat-well-monument-based-cookbook-author-goes-nuts-for-almond-milk/article/1556344?custom_click=rss http://gazette.com/eat-well-monument-based-cookbook-author-goes-nuts-for-almond-milk/article/1556344?custom_click=rss

The price is sure right: Natural Grocers by Vitamin Cottage is offering free nutrition and cooking classes. Even better, you'll get money back for attending. The store has a Passport to Healthy Eating card, which lists all the classes being offered in upcoming weeks. Each time you attend a class, you get an apple stamp on the card. Attend four classes and you'll get a $10 award card to use in the store.

I learned all this at the grand opening of the new, relocated Monument store - now at 1216 W. Baptist Road. The former store on Colorado Highway 105 has closed, giving way to a larger building that includes a community room with a full demonstration kitchen for classes.

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]]> Mon, 27 Jul 2015 13:25:10 -0600 <![CDATA[Pikes Pub: Blue moon the perfect occasion to celebrate with a beer]]> http://gazette.com/pikes-pub-blue-moon-the-perfect-occasion-to-celebrate-with-a-beer/article/1556343?custom_click=rss http://gazette.com/pikes-pub-blue-moon-the-perfect-occasion-to-celebrate-with-a-beer/article/1556343?custom_click=rss

If you only drink once in a blue moon, Friday is your day.

July 31 brings the second full moon of the month, a phenomenon called a blue moon. That happens about once every three years.

The timing is perfect for Golden's Blue Moon Brewing Co. They're planning to celebrate the occurrence, which coincides with the label's 20th anniversary. The Miller-Coors subsidiary plans events in Denver and around the country to have fans of the beer raise their orange-topped glasses. A series of parties in Denver sold out quickly.

More than 750 celebrations will take place across the nation, with a cross-country toast of Blue Moon at 10 p.m. local time, the brewery said. Blue Moon brewers in Denver will also pour a specialty beer for

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]]> Mon, 27 Jul 2015 13:25:05 -0600 <![CDATA[Colorado Springs area beer related events starting July 29,2015]]> http://gazette.com/colorado-springs-area-beer-related-events-starting-july-292015/article/1556341?custom_click=rss http://gazette.com/colorado-springs-area-beer-related-events-starting-july-292015/article/1556341?custom_click=rss

BREW CALENDAR

Mondays-Sundays

Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come, first-served; greatdivide.com/tap-room/tours.

Tuesdays

Tuesday Night Karma Hour - One dollar per pint sold will be donated to a local charity, 5-9 p.m., Bristol Brewing Co., 1604 S. Cascade Ave. Go online for host charity; bristolbrewing.com.

First Tuesdays

Yappy Hour - Hosted by Camp Bow Wow, 5-7 p.m., Pikes Peak Brewing Co., 1756 Lake Woodmoor Drive, Monument.

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]]> Mon, 27 Jul 2015 13:25:02 -0600 <![CDATA[You won't miss the meat or cheese in these hearty burritos]]> http://gazette.com/you-wont-miss-the-meat-or-cheese-in-these-hearty-burritos/article/feed/255731?custom_click=rss http://gazette.com/you-wont-miss-the-meat-or-cheese-in-these-hearty-burritos/article/feed/255731?custom_click=rss

Roasting is my default cooking method for just about any veggie. The high heat brings the natural sweetness of the vegetable to the surface and turns a simple little item from the produce aisle into a delectable treat.

If 5 p.m. on a weeknight has sneaked up on me (It happens!), I automatically heat my oven to 400 F, rummage through my crisper drawer to find something to toss in a bit of olive oil and pop in the oven on a foil-lined baking sheet while I figure out the rest of dinner. And sometimes I make whatever is on that baking sheet the main part of dinner, skipping meat entirely.

Hardy vegetables such as cauliflower, not to mention mushrooms, are great choices to star in place of meat in my roasted veggie burrito.

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]]> Mon, 27 Jul 2015 09:46:46 -0600 <![CDATA[LIST: Farmers markets in the Colorado Springs area]]> http://gazette.com/list-farmers-markets-in-the-colorado-springs-area/article/1552971?custom_click=rss http://gazette.com/list-farmers-markets-in-the-colorado-springs-area/article/1552971?custom_click=rss

A look at farmers markets in the Colorado Springs area:

Daily

- Spencer's Lawn & Garden Center, 1430 S. Tejon St., 9 a.m. to 5:30 p.m., Mondays through Saturdays; 10 a.m. to 4 p.m. Sundays, through November, 632-2788, spencersgardens.com

Monday

- Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 6 p.m., June (date TBD) through October. wmmi.org

Wednesday

- Briargate, 7610 N. Union Blvd., 9 a.m. to 3 p.m., through Oct. 14. springsfarmersmarkets.com

- Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 6 p.m., June (date TBD) through October. wmmi.org

- Ivywild School, 1604 S. Cascade Ave., 3 to 7 p.m., June 10 through Oct. 7,



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Sat, 25 Jul 2015 08:46:45 -0600
<![CDATA[Pump up the flavor of grilled chicken with Korean Gochujang]]> http://gazette.com/pump-up-the-flavor-of-grilled-chicken-with-korean-gochujang/article/feed/255094?custom_click=rss http://gazette.com/pump-up-the-flavor-of-grilled-chicken-with-korean-gochujang/article/feed/255094?custom_click=rss

For many years, I was hooked on Thai red curry paste, a thick, unctuous seasoning that packs a little heat and a lot of savory deliciousness. It's great whisked into vinaigrettes and marinades, smeared straight up onto steaks and chicken, blended into meatloaf and burgers, even pureed into hummus.

Prior to that, I was smitten with miso, a Japanese seasoning paste made from fermented soybeans. It is crazy salty and savory and just a little sweet, and it can do so much more than just make the soup we all slurp at sushi restaurants. Vinaigrettes and marinades? Check. Corn and seafood chowders? Definitely! Meat rubs? Absolutely.

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]]> Fri, 24 Jul 2015 12:05:12 -0600 <![CDATA[Dining Review: Cajun finds a home in Manitou; you may find decadence]]> http://gazette.com/dining-review-cajun-finds-a-home-in-manitou-you-may-find-decadence/article/1556140?custom_click=rss http://gazette.com/dining-review-cajun-finds-a-home-in-manitou-you-may-find-decadence/article/1556140?custom_click=rss

The availability of crawfish at BooDad's Louisiana Cafe's menu started a discussion about the tiny crustaceans that went from nostalgic to best-eating techniques. It's no wonder this was a topic of conversation: Crawfish, along with other proteins, is featured on as many as eight different items, from salads to wraps, from po'boys to etouffee -and more.

Blackened, grilled or fried shrimp, catfish, chicken and crawfish are the mainstays of Cajun and Creole cuisine. So is the trinity of sautéed diced celery, green peppers and onions. BooDad's hits the right notes with seasonings and the range of combinations of the above ingredients.

We skipped past the appetizers, but the crawfish dip ($10.95), a blend of spices and cheeses,



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Thu, 23 Jul 2015 12:24:19 -0600
<![CDATA[Gear review: GetCairn.com offers an outdoorsy surprise in every box]]> http://gazette.com/gear-review-getcairn.com-offers-an-outdoorsy-surprise-in-every-box/article/1556034?custom_click=rss http://gazette.com/gear-review-getcairn.com-offers-an-outdoorsy-surprise-in-every-box/article/1556034?custom_click=rss

I am a sucker for free trials and surprises. Unfortunately for me, Facebook knows this. It's always promising fun surprises in my mailbox and I am not so good at resisting.

"Naturebox! Eat yummy snacks!" "Plated! Grocery shop no more!" "Love with Food! More snacks!"

You might notice a trend here.

Anyway, I had been wondering for a while when someone would create a subscription box with fun outdoor things ("Surprise! A spork!"). Facebook, not to be outdone by Google, suggested I try Cairn (getcairn.com). It's $25 per month and they promised me toys such as hammocks, sporks and fancy outdoor underwear.



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Thu, 23 Jul 2015 10:09:22 -0600
<![CDATA[Classic Korean pancakes go easily from street food to dinner]]> http://gazette.com/classic-korean-pancakes-go-easily-from-street-food-to-dinner/article/feed/254671?custom_click=rss http://gazette.com/classic-korean-pancakes-go-easily-from-street-food-to-dinner/article/feed/254671?custom_click=rss

Mung beans have been a staple of the cuisines of India, China, Korea and Southeast Asia for thousands of years. And with good reason. They are a delicious and healthy source of protein and fiber.

In the U.S., we tend to know them mostly in their sprouted state, and by the rather simple name of "bean sprouts." But they also are delicious when consumed prior to sprouting, as you would a bean.

For this recipe, inspired by a classic Korean street food, the mung beans are soaked and ground, then combined with other ingredients to form pancakes that are fried. Called bindaetteok in Korea, they can be flavored with scallions, kimchee, even ground pork. The batter is made ahead of time, then shallow-fried and served hot, with or with

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]]> Thu, 23 Jul 2015 06:47:33 -0600 <![CDATA[Embracing the bracingly delicious flavor of Korean kimchee]]> http://gazette.com/embracing-the-bracingly-delicious-flavor-of-korean-kimchee/article/feed/254361?custom_click=rss http://gazette.com/embracing-the-bracingly-delicious-flavor-of-korean-kimchee/article/feed/254361?custom_click=rss

I like to imagine my jar of kimchee wrapped up in a superhero cape. Packed full of fiber, stomach-healthy probiotics and — according to traditional Korean wisdom — anti-aging properties (Take that, wrinkles!), it's no wonder this pungent chili-laced jar of fermented vegetables always has a seat at the Korean dinner table.

Think of it as Korean sauerkraut.

My Korean-American roommates first introduced me to kimchee when I was in my 20s. Not only did they serve it alongside succulent Korean barbecued meats, but also in stir-fry, stews and even with steamed rice and roasted seaweed. At first, the bold aroma caused my eyes to sting and my nostrils to pinch shut. But I quickly fell in love, relishing the way the sour spice bro

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]]> Wed, 22 Jul 2015 10:18:26 -0600 <![CDATA[Colorado Springs area cooking classes and events starting July 22, 2015]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-july-22-2015/article/1556056?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-july-22-2015/article/1556056?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.

Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Making Cheese with the Goat Cheese Lady, 2-3:30 p.m. July 29, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Pressure Canning, 9 a.m-1 p.m. July 29, $10. Registration required by Thursday.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration:

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]]> Wed, 22 Jul 2015 04:10:02 -0600 <![CDATA[Korean foods making inroads in America via pantry staples]]> http://gazette.com/korean-foods-making-inroads-in-america-via-pantry-staples/article/feed/254110?custom_click=rss http://gazette.com/korean-foods-making-inroads-in-america-via-pantry-staples/article/feed/254110?custom_click=rss

Everywhere you look, Korean food is screaming off the trend charts. Kimchee has become a household condiment. Korean barbecue is universally loved. Gochujang is about to have its heyday.

And we've seen this sort of thing before. Japanese cuisine was all the rage once, then Thai and Vietnamese, and regional Chinese is making a comeback, too. Except in the case of Korean food, it is playing out a bit differently. In the decade that Korean food has been inching its way into the spotlight, we haven't seen a proliferation of Korean restaurants as we did with other Asian cuisines. I'd even argue that the mystery of Korean cuisine hasn't even begun to be unpacked for mainstream America.

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]]> Tue, 21 Jul 2015 14:19:24 -0600 <![CDATA[Perilla leaves add fresh minty, bitter notes to sweet salad]]> http://gazette.com/perilla-leaves-add-fresh-minty-bitter-notes-to-sweet-salad/article/feed/254109?custom_click=rss http://gazette.com/perilla-leaves-add-fresh-minty-bitter-notes-to-sweet-salad/article/feed/254109?custom_click=rss

Perilla leaves — also called shiso leaves — have an overpowering flavor, so you want to use them carefully. Here, they accent a fresh and crunchy salad with minty and bitter notes. Also try them whole as a wrap for meats.

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]]> Tue, 21 Jul 2015 14:19:22 -0600 <![CDATA[A rich Korean-influenced burger paired with refreshing melon]]> http://gazette.com/a-rich-korean-influenced-burger-paired-with-refreshing-melon/article/feed/254108?custom_click=rss http://gazette.com/a-rich-korean-influenced-burger-paired-with-refreshing-melon/article/feed/254108?custom_click=rss

This burger is an umami bomb. The ssamjang adds a layer of salty, savory and nutty flavors that make the burger rich and decadent. The watermelon is a fresh relief that cuts through all the richness.

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]]> Tue, 21 Jul 2015 14:19:21 -0600 <![CDATA[The salty, rich flavor of jeotgal, now home cook-friendly]]> http://gazette.com/the-salty-rich-flavor-of-jeotgal-now-home-cook-friendly/article/feed/254107?custom_click=rss http://gazette.com/the-salty-rich-flavor-of-jeotgal-now-home-cook-friendly/article/feed/254107?custom_click=rss

There are many, many variations on jeotgal, a salty and fermented condiment that is a classic part of Korean cuisine. My recipe is simple enough for the home cook, yet delivers on the traditional bold flavors that are the hallmark of jeotgal. I love it with pork, but feel free to use it as a condiment for charcuterie, roasted fatty meats or just serve over rice with wilted vegetables.

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]]> Tue, 21 Jul 2015 14:19:19 -0600 <![CDATA[Learn to love gochujang with this versatile, intense butter]]> http://gazette.com/learn-to-love-gochujang-with-this-versatile-intense-butter/article/feed/254106?custom_click=rss http://gazette.com/learn-to-love-gochujang-with-this-versatile-intense-butter/article/feed/254106?custom_click=rss

This butter spiked with gochujang is a great gateway recipe to get acquainted with this Korean pantry item. It's perfect on this steak, but I use it on everything from baked potatoes to vegetable stir-fry, even popcorn. The recipe for the butter is easily doubled if you want extra for other uses.

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]]> Tue, 21 Jul 2015 14:19:17 -0600 <![CDATA[It's time to move pasta beyond the side salad this summer]]> http://gazette.com/its-time-to-move-pasta-beyond-the-side-salad-this-summer/article/1556012?custom_click=rss http://gazette.com/its-time-to-move-pasta-beyond-the-side-salad-this-summer/article/1556012?custom_click=rss

Aside from the occasional pasta salad, America's favorite carb often takes a vacation during summer. It's probably because we tend to associate it more with winter- friendly heavy and hot sauces.

But pasta doesn't have to be relegated to the salad bar when the heat is on, particularly since it's one of the fastest and easiest ways to get dinner on the table. And that's particularly important on nights you'd rather be enjoying the great outdoors more than laboring at the stove. Another perk - pasta is a great way to take advantage of summer's produce bounty.

To make the point, I created this fast and flavorful pasta dinner that tosses whole-wheat penne with cooling diced tomatoes and zucchini, a mess of fresh basil and a

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]]> Tue, 21 Jul 2015 13:25:15 -0600 <![CDATA[Chill out this summer with a cooling Indian mango lassi]]> http://gazette.com/chill-out-this-summer-with-a-cooling-indian-mango-lassi/article/1556011?custom_click=rss http://gazette.com/chill-out-this-summer-with-a-cooling-indian-mango-lassi/article/1556011?custom_click=rss

The start of summer in India - indeed, the entire subcontinent - is marked by the beginning of mango season. The combination of soaring temperatures and this sweet, juicy fruit at the market sends the entire country into a tizzy!

Though India grows more than 1,000 varieties of mangoes, one clearly wears the crown, dubbed "the king of fruits" by the locals: the Alphonso.

It's rarely seen here in the U.S., and what a tragedy that is for mango lovers like myself. Alphonso mangoes are big and buxom in both size and flavor. This is no shrinking violet of a mango. The mango flavor is loud, sweet and intoxicating, which combined with its juicy, buttery texture sets my heart on fire.

Luckily for us, we can get a close

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]]> Tue, 21 Jul 2015 13:25:02 -0600 <![CDATA[Wine Guy: Iberian whites for summer sipping]]> http://gazette.com/wine-guy-iberian-whites-for-summer-sipping/article/1556010?custom_click=rss http://gazette.com/wine-guy-iberian-whites-for-summer-sipping/article/1556010?custom_click=rss

Refreshing white wines offer a cool respite from the summer heat. Two weeks ago, I focused on sauvignon blanc. Today, I'm crossing the Atlantic to find delightful choices from the Iberian Peninsula - namely Spain and Portugal.

I have only one recommendation from Portugal, a country best known for its reds. Located in the Alentejo region southeast of Lisbon, Heredade do Esporão has fashioned an excellent value in the 2013 Duas Castas ($10), which combines the indigenous grapes gouveio and antão vaz and brief aging on the lees to show a lot of character for the price - floral aromatics, bracing acidity and tasty hints of lime, orange and herb.

Spain also is better known for its reds but offers some lighthearted, zesty summer

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]]> Tue, 21 Jul 2015 13:20:22 -0600 <![CDATA[On Food: Some new ways to spice up summer - or any other season]]> http://gazette.com/on-food-some-new-ways-to-spice-up-summer-or-any-other-season/article/1556009?custom_click=rss http://gazette.com/on-food-some-new-ways-to-spice-up-summer-or-any-other-season/article/1556009?custom_click=rss

Today I'm offering a peek inside my refrigerator. That's where you'll find some spicy condiments that were new to me not so long ago.

Since it's summer, we're firing up the grill almost nightly. And, more often than not, a dash of spice is what a piece of grilled meat or fish demands to take it from ordinary to extraordinary.

I'll start with Jojo's Sriracha chili sauce, produced in Denver by Jolene Collins. Hailing from Brooklyn, N.Y., Collins went to college in Denver and soon became interested in teaching yoga.

"I realized I wasn't taking care of my body and decided to do something about it," she said. "I took refined sugar out of my diet for a month and started reading food labels and learning about what I put in my

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]]> Tue, 21 Jul 2015 13:20:19 -0600 <![CDATA[10 fresh, fast ideas for using Korean gochujang chili paste]]> http://gazette.com/10-fresh-fast-ideas-for-using-korean-gochujang-chili-paste/article/feed/254039?custom_click=rss http://gazette.com/10-fresh-fast-ideas-for-using-korean-gochujang-chili-paste/article/feed/254039?custom_click=rss

If you haven't already seen gochujang — a thick, Korean chili paste — you very likely will. And very soon.

Korean food has been enjoying an upswing in the U.S. in recent years, and one of the most popular ingredients to catch on has been gochujang. Think of it as a blend of miso (Japanese fermented soy bean paste) and Sriracha (that increasingly ubiquitous hot sauce), except gochujang is way more complex and (usually) not nearly as spicy as straight up hot sauce.

Made from chili peppers, rice, fermented soy beans and salt, gochujang has a savory-spicy-sweet flavor that's particularly agreeable with meats and grilled or roasted vegetables. Though often used as a condiment in its own right, gochujang also frequently is used

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]]> Tue, 21 Jul 2015 10:45:43 -0600 <![CDATA[For crazy weeknights, dinner in a bag that isn't takeout]]> http://gazette.com/for-crazy-weeknights-dinner-in-a-bag-that-isnt-takeout/article/1555989?custom_click=rss http://gazette.com/for-crazy-weeknights-dinner-in-a-bag-that-isnt-takeout/article/1555989?custom_click=rss

Life is busy.

We don't always have the luxury of thumbing through our favorite cookbooks, marking appealing recipes with sticky notes for dinners sometime off in the future when we will somehow have time to salt-cure a cod or dry-age a side of beef in our garage fridge. Sometimes, we just need to get dinner on the table. It doesn't have to be fancy, but it should be tasty and nutritious.

Enter the chicken leg and thigh!

Often overlooked by the healthy cook due to its higher fat content, dark chicken meat is underappreciated. Yes, the dark meat has a few more grams of fat than the white meat of the breasts (a 3 1/2-ounce serving of breast meat has about 4 grams of fat, while the same amount of dark meat has just less

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]]> Tue, 21 Jul 2015 04:10:29 -0600 <![CDATA[Embracing a new grain for a fresh take on bibimbap bowls]]> http://gazette.com/embracing-a-new-grain-for-a-fresh-take-on-bibimbap-bowls/article/feed/253702?custom_click=rss http://gazette.com/embracing-a-new-grain-for-a-fresh-take-on-bibimbap-bowls/article/feed/253702?custom_click=rss

Bibimbap is incredibly trendy in urban centers right now. Not familiar with it? You'll want to be!

Bibimbap is a Korean rice bowl — white rice topped with meats, veggies, kimchee (intensely pickled cabbage) and hot sauce. Often, the meat is tossed in Korean barbecue sauce, lending a perfect sweetness to balance out the tangy and spicy flavors of the other ingredients. Bibimbap is a complete multi-course meal in a bowl, slipping effortlessly into our grab-and-go culinary culture.

And since catching on, the flavor profile has expanded. The classic Korean bibimbap has morphed into the more general "grain bowl" menu, where eaters pick and choose which proteins, veggies and condiments they wish to pile onto a bowl of a cooked gr

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]]> Mon, 20 Jul 2015 09:30:43 -0600 <![CDATA[Sausages and potatoes become serious comfort on the grill]]> http://gazette.com/sausages-and-potatoes-become-serious-comfort-on-the-grill/article/feed/253126?custom_click=rss http://gazette.com/sausages-and-potatoes-become-serious-comfort-on-the-grill/article/feed/253126?custom_click=rss

Sloppy, fatty, savory, starchy and delicious. Do you really need any other reasons to make this utterly satisfying and summery grilled sausage and potato dish?

And it doesn't get much easier than this. You start by tossing a whole mess of new potatoes with olive oil and salt, then setting those on the grill until the skins get just crunchy while the insides get soft. Meanwhile, on the other side of the grill you drop down a disposable foil pan filled with Italian sausages, sun-dried tomatoes, whole garlic cloves, sliced onions and bell peppers.

By the time the potatoes are ready, the sausages and veggies are bubbling, the juices and fats having created their own sauce. Smash a few potatoes onto each serving plate, then spoon

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]]> Fri, 17 Jul 2015 13:51:58 -0600 <![CDATA[Serving breakfast for dinner, with a bit of pasta in the mix]]> http://gazette.com/serving-breakfast-for-dinner-with-a-bit-of-pasta-in-the-mix/article/feed/252786?custom_click=rss http://gazette.com/serving-breakfast-for-dinner-with-a-bit-of-pasta-in-the-mix/article/feed/252786?custom_click=rss

This is the ultimate breakfast-for-dinner dish: bacon, eggs and toast (in the form of buttery crumbs), combined with spaghetti. Comfort food to the highest degree, it's especially satisfying after a stressful day at school or the office. And all of the ingredients, except for the bacon, are cooked in one skillet.

Most of us fry our bacon in a skillet, but I prefer to lay it out on a rack set into a rimmed and parchment- or foil-lined baking sheet and bake it in the oven. That way the bacon cooks more evenly. Also, it doesn't curl up and make a greasy mess of the stovetop.

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]]> Thu, 16 Jul 2015 10:15:56 -0600 <![CDATA[Scientists in Oregon develop bacon-flavored seaweed]]> http://gazette.com/scientists-in-oregon-develop-bacon-flavored-seaweed/article/feed/252623?custom_click=rss http://gazette.com/scientists-in-oregon-develop-bacon-flavored-seaweed/article/feed/252623?custom_click=rss PORTLAND, Ore. (AP) — What grows quickly, is packed with protein, has twice the nutritional value of kale and tastes like bacon?

The answer, according to scientists at Oregon State University, is a new strain of seaweed they recently patented.

Dulse is a form of edible seaweed that grows wild along the Pacific and Atlantic coastlines. It's harvested and commonly used by people in dried form as a cooking ingredient or nutritional supplement.

But OSU researchers say the variety they've developed can be farmed and eaten fresh, with the potential for a new industry for Oregon.

Scientists have been trying to develop a new strain of the seaweed for more than 15 years.

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