<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Fri, 15 Dec 2017 05:27:43 -0700 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs candymakers have their way with fudge]]> http://gazette.com/colorado-springs-candymakers-have-their-way-with-fudge/article/1616990?custom_click=rss http://gazette.com/colorado-springs-candymakers-have-their-way-with-fudge/article/1616990?custom_click=rss

Fudge. Who can resist its deep, dark chocolate tastiness and creamy, velvety smoothness?

Cindy Cole couldn't. She loved the confection so much that when she and her husband, Tom, opened Cole's Gourmet Popcorn and Treats, fudge took a front-and-center position, ahead of the huge collection of nostalgic candies and sodas.

"When we used to go to Branson, Mo., I loved going in the craft malls and watching the ladies make fudge. I could stand there for hours," Cole said. "Tom would have to convince me it was time to go. But I wanted stay and watch them pour the fudge into pans so it could stand and cure. The best part was when they gave out samples."

So when she had the opportunity to have a retail sweet shop, learning to

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Wed, 13 Dec 2017 16:36:54 -0700
<![CDATA[The search for the best chocolate chip cookie recipe is over]]> http://gazette.com/the-search-for-the-best-chocolate-chip-cookie-recipe-is-over/article/1616991?custom_click=rss http://gazette.com/the-search-for-the-best-chocolate-chip-cookie-recipe-is-over/article/1616991?custom_click=rss

Arguably more American than apple pie, the chocolate chip cookie - which celebrates its 80th birthday next year - is adored for its simplicity and nostalgic nature. Because opinions differ widely about how the perfect chocolate chip cookie should taste, the internet is swimming with recipes claiming to be "the best," often promising results that would be super-chewy, crispy, extra-chocolatey or even health-conscious.

We wanted to single out one recipe as victorious, probably stirring up controversy, so we tried 10 of the more promising recipes and narrowed the options to six, based on popularity and notable ingredients or baking techniques. We made sure each produced distinguishable differences in flavor.

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Wed, 13 Dec 2017 11:47:37 -0700
<![CDATA[Wine Guy: Your holiday shopping list]]> http://gazette.com/wine-guy-your-holiday-shopping-list/article/1616989?custom_click=rss http://gazette.com/wine-guy-your-holiday-shopping-list/article/1616989?custom_click=rss

With all the holidays, parties, family gatherings and variety of foods, December might be the best month for adventurous wine drinking. It also presents challenges deciding what to drink and what you can afford. Not to worry; I'm here to help with a shopping list of good, affordable wines from my recent tastings.

Chardonnay is the most popular wine among Americans. For the many of you looking for modestly priced but still flavorful versions: 2016 Sbragia Home Ranch ($20), 2015 La Crema Monterey ($20), 2016 Raeburn Russian River Valley ($20), 2016 Wente Morning Fog ($15) and 2016 Notable Australia ($15).

Pinot Gris is a fine alternative, offering fresh citrus and melon with similar weight.

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Wed, 13 Dec 2017 10:43:54 -0700
<![CDATA[Oh, what buckwheat can do for these blender crepes]]> http://gazette.com/oh-what-buckwheat-can-do-for-these-blender-crepes/article/1616988?custom_click=rss http://gazette.com/oh-what-buckwheat-can-do-for-these-blender-crepes/article/1616988?custom_click=rss

Buckwheat - a seed, not a wheat - powers these satisfying crepes with intrigue and nutrition. The flour imparts a deeply nutty flavor and dark color, giving the crepes a sassy Goth sensibility while adding a wealth of protein, fiber, minerals and antioxidants. Ultimately, the crepes make the perfect seasonal cloak for a luscious, caramelized apple filling.

Making them is less complicated than you might think, because all the batter ingredients are whirred together in the blender. Since buckwheat has no gluten to provide structure and can be intense-tasting on its own, it is blended here with a choice of whole-wheat pastry flour, all-purpose flour or, to keep the dish gluten-free, a GF all-purpose flour blend.

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Wed, 13 Dec 2017 10:43:32 -0700
<![CDATA[Colorado Springs area cooking classes and events starting Dec. 13, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-dec.-13-2017/article/1617106?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-dec.-13-2017/article/1617106?custom_click=rss CLASSES


12 Days of Christmas Holiday Cooking Classes - 3:30-4:30 p.m., The Broadmoor, 1 Lake Ave., $30. Registration: 577-5733. - Partridge in a Pear Tree Tarte Bourdalou, Dec. 21. - Two Turtles Doves - Chocolate, Dec. 22. - Three French Hens - Wine of the Rhone Valley, Dec. 23. - Four Calling Birds - Basics of the Yard Bird, Dec. 24. - Five Golden Rings - Delicious Doughnuts, Dec. 25.

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 Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooksmarketplace.com. - Pressure Cooker 102: Five-Course Meals, 6-8

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]]> Wed, 13 Dec 2017 04:05:19 -0700 <![CDATA[The cozy-season path to easy tomato soup starts with roasting]]> http://gazette.com/the-cozy-season-path-to-easy-tomato-soup-starts-with-roasting/article/1616978?custom_click=rss http://gazette.com/the-cozy-season-path-to-easy-tomato-soup-starts-with-roasting/article/1616978?custom_click=rss

Tomato soup holds a cruel irony: I want to use fresh tomatoes, but by the time sweater weather has me in a soup frame of mind, good local tomatoes are gone. That used to leave me with two choices: Wait until next year, or use canned tomatoes.

The open-a-can route is an excellent option, really. Those tomatoes are super flavorful and a great timesaver. But Bobby Flay's new book inspired another way to turn out-of-season tomatoes and a mere handful of other ingredients into something good enough to slurp by the spoonful. You roast them, along with a chopped sweet onion, fairly slowly, which concentrates them. Then you simmer them with white wine and herbs.

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]]> Mon, 11 Dec 2017 07:05:04 -0700 <![CDATA[Eat Well: Colorado Springs grocery stores offer many choices of dairy-free milk]]> http://gazette.com/eat-well-colorado-springs-grocery-stores-offer-many-choices-of-dairy-free-milk/article/1616977?custom_click=rss http://gazette.com/eat-well-colorado-springs-grocery-stores-offer-many-choices-of-dairy-free-milk/article/1616977?custom_click=rss

Back in the day, milk was simple. There was only cow's milk to wash down gooey chocolate chippers or douse a bowl of Grape-Nuts. Now you can get a brain freeze contemplating the array of milk choices, many of which aren't milk at all.

Today's "milks" are sourced from almonds, cashews, hazelnuts, hemp, oatmeal, rice, coconut and soybeans. One more recently was added to store shelves: Milkadamia - "Milk from free-range trees" - made from raw macadamia nuts.

Reasons to choose dairy substitutes vary.

Many Americans have lactose intolerance, a reaction to the natural-occurring sugar in cow's milk. The condition can cause abdominal pain, gas, bloating and diarrhea.

A milk allergy afflicts 2.

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]]> Mon, 11 Dec 2017 07:05:02 -0700 <![CDATA[Colorado Springs' Brother Luck goes for coveted 'Top Chef' title with a Colorado theme]]> http://gazette.com/colorado-springs-brother-luck-goes-for-coveted-top-chef-title-with-a-colorado-theme/article/1616532?custom_click=rss http://gazette.com/colorado-springs-brother-luck-goes-for-coveted-top-chef-title-with-a-colorado-theme/article/1616532?custom_click=rss

Thursday, the eyes of Colorado Springs foodies will be on the Bravo channel's premiere of "Top Chef" as our own Brother Luck joins the 14 other "cheftestants."

The show was filmed in Colorado, too. The 15th season of the Emmy Award-winning series takes chefs on a road trip to Denver, Boulder, Telluride and Aspen.

Viewers will watch them cook for a block party, create recipes for Rocky Mountain oysters, come up with a tailgate menu for the Broncos and participate in a campfire cook-off during the Food & Wine Classic in Aspen. One by one, they will be eliminated from the competition, and the eventual winner will pocket $125,000.

Luck - executive chef and owner of Four by Brother Luck - is highly respected in our fair

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Thu, 07 Dec 2017 17:01:23 -0700
<![CDATA[Q&A with head judge of 'Top Chef: Colorado,' premiering Thursday on Bravo with Brother Luck]]> http://gazette.com/qa-with-head-judge-of-top-chef-colorado-premiering-thursday-on-bravo-with-brother-luck/article/1616531?custom_click=rss http://gazette.com/qa-with-head-judge-of-top-chef-colorado-premiering-thursday-on-bravo-with-brother-luck/article/1616531?custom_click=rss

"Top Chef: Colorado"

Head judges: Tom Colicchio, Padma Lakshmi, Gail Simmons, Graham Elliot

Guest judges: Curtis Stone, Richard Blais, Wylie Dufrense, Bryan Voltaggio, Michael Voltaggio, Chris Cosentino

Colorado guest judges: Troy Guard, Alex Seidel, Hosea Rosenberg, Keegan Gerhard, Jen Jasinski, Frank Bonanno, Lachlan MacKinnon-Patterson

Locations: Denver, Boulder, Telluride, Aspen

Airs: The new season premieres on Bravo at 8 p.m. Thursday, featuring Brother Luck of Colorado Springs.

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Thu, 07 Dec 2017 16:21:16 -0700
<![CDATA[Colorado chef teaches cooking classes in her Denver home and conducts culinary tours to Italy]]> http://gazette.com/colorado-chef-teaches-cooking-classes-in-her-denver-home-and-conducts-culinary-tours-to-italy/article/1616523?custom_click=rss http://gazette.com/colorado-chef-teaches-cooking-classes-in-her-denver-home-and-conducts-culinary-tours-to-italy/article/1616523?custom_click=rss

What could be more fun on a Saturday morning than learning to make - and then sitting down to eat - a variety of pastas with a dozen lively women?

Michele Morris, owner of Cooking with Michele, offered the class in her home, where the former kitchen-dining area now held a work island with prep stations for 10 to 12 students. She had placed cutting boards at each station and utensils and ingredients in the middle of the island.

The first pasta combined finely ground hard durum wheat flour with a little barley flour, all done without measuring.

The wheat flour "is called semolina in the U.S.," she said. "But in Italy, it's more finely ground and lighter. If you can find '00' flour, it will be better to use.

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Wed, 06 Dec 2017 11:27:59 -0700
<![CDATA[Take two comfort foods, and make one quick dish]]> http://gazette.com/take-two-comfort-foods-and-make-one-quick-dish/article/1616525?custom_click=rss http://gazette.com/take-two-comfort-foods-and-make-one-quick-dish/article/1616525?custom_click=rss

Shepherd's pie meets hotdish in this fast comfort-food recipe that can make the most of leftover fresh herbs and sweet potatoes from the holiday. It is basic with only two layers, but you could easily add a layer of cooked broccoli or cauliflower florets - or even add those to the saucy sausage mixture.

We tested this with a few kinds of sausage, including a chicken-and-apple one. But our hands-down favorite was the fresh bacon sausage - yep, you read that right - from Harvey's Market at Union Market in Washington, D.C. The family-owned butcher shop has made it in 12- to 15-pound batches since 2012. But it has been part of a rotation of sausage varieties, so I have missed it, apparently.

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Wed, 06 Dec 2017 11:27:51 -0700
<![CDATA[Colorado Springs area cooking classes and events starting Dec. 6, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-dec.-6-2017/article/1616642?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-dec.-6-2017/article/1616642?custom_click=rss Cooking classes and other culinary events in and around Colorado Springs.

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Wed, 06 Dec 2017 11:21:54 -0700
<![CDATA[A go-for-broke cold-weather salad to roast now]]> http://gazette.com/a-go-for-broke-cold-weather-salad-to-roast-now/article/1616522?custom_click=rss http://gazette.com/a-go-for-broke-cold-weather-salad-to-roast-now/article/1616522?custom_click=rss

In spring and summer, salads can be easily thrown together with fresh, seasonal raw ingredients. In fall and winter, they take a little more thought, because usually at least some of those elements need to be cooked.

But the same principles of salad-making apply, especially the primary one: Think about texture. When you do - combining, say, some roasted vegetables with some raw ones, and making sure to include something creamy and something crunchy - magic can happen.

The latest cold-weather salad to seek entry into my repertoire comes from "Cooking, Blokes & Artichokes: A Modern Man's Kitchen Handbook" by Brendan Collins (Kyle, 2016).

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Tue, 05 Dec 2017 07:59:19 -0700
<![CDATA[If you're just dumping a bunch of stuff into your slow cooker, you're doing it wrong]]> http://gazette.com/if-youre-just-dumping-a-bunch-of-stuff-into-your-slow-cooker-youre-doing-it-wrong/article/1616059?custom_click=rss http://gazette.com/if-youre-just-dumping-a-bunch-of-stuff-into-your-slow-cooker-youre-doing-it-wrong/article/1616059?custom_click=rss

Slow cookers are popular but dull. Even on its highest setting (of three total), my 6-quart All-Clad slow cooker doesn't simmer stock or sizzle diced shallots.

Hugh Acheson, the sharp, often pithy James Beard award-winning chef/restaurateur, "Top Chef" judge, author and self-proclaimed "pot stirrer" on Twitter, is not dull. And this, I imagine, is why his publisher asked him to write a book about slow cookers.

Plenty of chefs have written for home cooks over the past couple of years, but it's "unique for a person with that experience and that level of authority to want to do something as humble as a collection of recipes for slow cookers," says Clarkson Potter's Francis Lam, Acheson's editor on the project.

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Wed, 29 Nov 2017 11:32:09 -0700
<![CDATA[A humble yet glorious way to eat your P's]]> http://gazette.com/a-humble-yet-glorious-way-to-eat-your-ps/article/1616062?custom_click=rss http://gazette.com/a-humble-yet-glorious-way-to-eat-your-ps/article/1616062?custom_click=rss

To service the community soup kitchen that began in 2015 in Milan, chef Massimo Bottura asked some of the world's most talented chefs to take turns creating meals from whatever truckload of restaurant scraps came in.

He has collected some of his and their recipes in the new cookbook "Bread Is Gold." In it, Ferran and Albert AdriĆ  of the late el Bulli in Spain make a chicken croquet-flavored soup. Daniel Patterson of Coi in San Francisco makes a vegetable loaf. Cristina Bowerman of the Glass Hostaria in Rome pairs carrot puree with puffed millet and a poached egg.

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Wed, 29 Nov 2017 09:28:34 -0700