<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Mon, 27 Mar 2017 06:38:44 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs area cooking classes and events starting March 22, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-22-2017/article/1599441?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-22-2017/article/1599441?custom_click=rss WHAT'S




Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 955-3400, csseniorcenter.com. - Cooking Connection - Preparing Make-Ahead Meals, 2:30-4:30 p.m. March 29, $15, plus $10 for supplies.

Colorado State University Extension - 701 Court Street, Suite C, Pueblo. Registration: 719-583-6566. - Food Safety Training for Colorado Cottage Food Producers, 9 a.m.-1 p.m. Friday, $40.

The Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooksmarketplace.com. - Ladies Night Out, 6-8 p.m. Friday, $35. - Teens in the Kitchen - No Bake Baking, noon-2 p.m. Saturday, $35.

The French Kitchen - Call for location and

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]]> Wed, 22 Mar 2017 04:10:11 -0600 <![CDATA[Sometimes, it's OK to 'dirty up' your clean eating]]> http://gazette.com/sometimes-its-ok-to-dirty-up-your-clean-eating/article/1599440?custom_click=rss http://gazette.com/sometimes-its-ok-to-dirty-up-your-clean-eating/article/1599440?custom_click=rss

I understand why people gravitate toward the term "clean eating." It's an appealing way to describe a dedication to the most healthful, most pure ingredients.

But I take issue with it. To me, it implies that foods that don't pass as "clean" are somehow soiled, and that you have to choose between the two. Personally, I like a little dirty with my clean, and this recipe is proof that you can have them both simultaneously in a nourishing way.

I've been making one version or another of it for decades, well before "clean eating" entered the lexicon.

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]]> Wed, 22 Mar 2017 04:10:03 -0600 <![CDATA[How to make a simple chicken soup worth crowing about]]> http://gazette.com/how-to-make-a-simple-chicken-soup-worth-crowing-about/article/1599389?custom_click=rss http://gazette.com/how-to-make-a-simple-chicken-soup-worth-crowing-about/article/1599389?custom_click=rss

A bowl of real chicken soup satisfies at almost any time of year because it's the lightest comfort food around.

Its aroma is as complex as that of handcrafted coffee, with a hint of sweetness and grassy herb. Its vegetables are crisp-tender, the phrase food writers reach for when describing a plant texture that yields to a gentle bite. Some noodles, maybe a planetary matzoh ball, may have been introduced just long enough to absorb a broth whose surface must shimmer with diaphanous fat. The chicken itself ought to taste like ... chicken.

All of that doesn't happen in 30 minutes. However, it can take less work and less time than you might think. Through testing and tips from experts, we have developed a method for making

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Tue, 21 Mar 2017 12:40:06 -0600
<![CDATA[Wine Guy: Quality wines from the state of Washington]]> http://gazette.com/wine-guy-quality-wines-from-the-state-of-washington/article/1599388?custom_click=rss http://gazette.com/wine-guy-quality-wines-from-the-state-of-washington/article/1599388?custom_click=rss

Over the past couple of decades, Washington has emerged as a premier winegrowing region, second only to California in the U.S.

Horse Heaven Hills, which sits in south central Washington along the Oregon border, is a key reason. Technically a sub-appellation of the Columbia Valley, it has been the source of some of the state's more celebrated wines.

The area has a relatively dry and warm climate, but proximity to the Columbia River results in windy conditions. Although the winds tend to stress the vines and toughen grape skins, they have a moderating effect on temperature extremes and protect against vine diseases, mold and rot.

The first wine grape plantings occurred in 1972, but Horse Heaven Hills wasn't designated its

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]]> Tue, 21 Mar 2017 12:40:02 -0600 <![CDATA[Eat Well: Colorado Springs kid chefs focus on healthy comfort food in contest]]> http://gazette.com/eat-well-colorado-springs-kid-chefs-focus-on-healthy-comfort-food-in-contest/article/1599364?custom_click=rss http://gazette.com/eat-well-colorado-springs-kid-chefs-focus-on-healthy-comfort-food-in-contest/article/1599364?custom_click=rss

Here's a way to get kids to eat healthy: Let them create recipes to enter in a cooking contest.

That's what more than 150 District 20 students did for a chance to win the annual Sodexo Future Chefs Challenge. The entries were narrowed to 10 junior chefs. Then, on the day of the district contest at Air Academy Elementary School, each challenger brought the ingredients to one of the 10 cooking stations set up by Kate Fowler, the director of school food and nutrition and a dietitian, and her staff.

The young chefs, ranging from first- to fifth-graders, were all set to whisk and sauté their way to bragging rights. They had an hour to prepare and plate a dish to the theme of healthy comfort food.

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Tue, 21 Mar 2017 10:55:25 -0600
<![CDATA[You think you don't like beets? Try 'em this way]]> http://gazette.com/you-think-you-dont-like-beets-try-em-this-way/article/1599367?custom_click=rss http://gazette.com/you-think-you-dont-like-beets-try-em-this-way/article/1599367?custom_click=rss

This salad, best described as a "small plate" using the current culinary lingo, offers a refreshing bright spot this time of year when we have had our fill of roasted roots and stews and are ready to move on to something sunnier.

Sure, the dish is anchored by the deep earthiness of roasted beets, but they are given a different outlook, layered with sunny rounds of citrus on a nest of watercress over a smear of creamy yogurt, then topped with a lemon-honey drizzle and punctuated with a sprinkle of poppy seeds.

If you can find them, blood oranges (which I look forward to all year) are ideal. They are just the right size (on the small side); they have a refreshing tartness; and their brilliant sunset hue nods to the crimson

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]]> Tue, 21 Mar 2017 04:20:43 -0600 <![CDATA[What to do on St. Patrick’s Day around Colorado Springs (and where to find specials)]]> http://gazette.com/what-to-do-on-st.-patricks-day-around-colorado-springs-and-where-to-find-specials/article/1598460?custom_click=rss http://gazette.com/what-to-do-on-st.-patricks-day-around-colorado-springs-and-where-to-find-specials/article/1598460?custom_click=rss

Here are some of the St. Patrick's Day-related events and specials at Colorado Springs-area bars and restaurants.

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Fri, 17 Mar 2017 12:40:44 -0600
<![CDATA[Colorado Springs distilleries make Irish whiskey for sipping and cooking]]> http://gazette.com/colorado-springs-distilleries-make-irish-whiskey-for-sipping-and-cooking/article/1598876?custom_click=rss http://gazette.com/colorado-springs-distilleries-make-irish-whiskey-for-sipping-and-cooking/article/1598876?custom_click=rss

Whether sipped or used as an ingredient, Irish whiskey is the beverage of choice on St. Patrick's Day. Here's a primer on all things whiskey.

First, about the spelling - is it "whiskey" or "whisky"? For an answer, we turned to Victor Matthews, owner of Black Bear Distillery in Green Mountain Falls, where he makes moonshine, whiskey and rum.

"The Irish spell it with the 'e' and the Scottish do not," he said. "Most American whiskey derives from Irish sources and is therefore spelled with the 'e'. I am Irish so I use the 'e'."

Now let's look beyond the letters. According to Whiskey Advocate, whiskey is a distilled spirit that is made from grain; all other distilled liquors are made from other sources (brandy, for example,

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Wed, 15 Mar 2017 18:14:29 -0600
<![CDATA[Colorado Springs restaurant group plans to start delivering meals on Mondays]]> http://gazette.com/colorado-springs-restaurant-group-plans-to-start-delivering-meals-on-mondays/article/1598877?custom_click=rss http://gazette.com/colorado-springs-restaurant-group-plans-to-start-delivering-meals-on-mondays/article/1598877?custom_click=rss

At the Food & Wine Classic in Aspen, I always try to fit in as many of the American Express Restaurant sessions as possible. Last June I dropped in on a panel discussion about seven threats facing restaurants. The No. 4 threat got my attention: home-delivered meals.

"I've been watching this trend," said Tyler Florence, the panel moderator and host of Food Network's "Great Food Truck Race." "As a restaurant consultant, I've ordered from companies like Blue Apron and Sun Basket. The box of ingredients costs just a little more than what it would cost to buy the same ingredients at a grocery store and just below a similar meal at a restaurant. The main reason they are gaining popularity is that people want an experience.

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Wed, 15 Mar 2017 09:20:05 -0600
<![CDATA[Colorado Springs area cooking classes and events starting March 15, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-15-2017/article/1598954?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-15-2017/article/1598954?custom_click=rss WHAT'S COOKING



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: 955-3400, csseniorcenter.com. - Nutritious Plant-Based Whole Food Demo, 10-11:30 a.m. Friday, $5, plus $2 for supplies.

The French Kitchen - Call for location and cost. Registration: 694-4016, tfkcc.com. - Fix and Feast 2, 9 a.m.-noon Saturday. - Soups 2, 9 a.m.-noon Tuesday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Marvelous Meals in

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]]> Wed, 15 Mar 2017 04:50:02 -0600 <![CDATA[They look like crab cakes, but these vegetable patties can hold their own]]> http://gazette.com/they-look-like-crab-cakes-but-these-vegetable-patties-can-hold-their-own/article/1598865?custom_click=rss http://gazette.com/they-look-like-crab-cakes-but-these-vegetable-patties-can-hold-their-own/article/1598865?custom_click=rss

You look at the photo and think, "crab cakes," right?

Nope. These are made from hearts of palm and artichoke hearts, spiked with a little Old Bay and nori flakes, with no jumbo-lump anything included.

So why wouldn't I call them vegan crab cakes? They're clearly meant to look and taste like the seafood classic. But I'd rather not set up unreasonable expectations. I took the name from the source, Robin Robertson's book "Veganize It!," and I like emphasizing what the cakes are - not what they're not.

These hearts of palm and artichoke cakes have a lot going for them beyond their ability to mimic one of the more beloved dishes of the Mid-Atlantic region.

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Tue, 14 Mar 2017 07:19:48 -0600
<![CDATA[DIY tortillas take time. These bean-topped corn cakes don't.]]> http://gazette.com/diy-tortillas-take-time.-these-bean-topped-corn-cakes-dont./article/1598875?custom_click=rss http://gazette.com/diy-tortillas-take-time.-these-bean-topped-corn-cakes-dont./article/1598875?custom_click=rss

When I think of corn and beans, I think of Mexico, where they - along with chili peppers - form the bedrock of the cuisine. The corn is typically in the form of masa, made into such delights as tortillas, tamales, tostadas and the rimmed masa boats called sopes.

Making masa from scratch isn't for the lazy. It involves treating dried field corn with slaked lime, washing and grinding. When I tried to do it a few years ago with my sister and brother-in-law in southern Maine, using corn they grew, it took much trial and error - not to mention time - to get the texture right for making tortillas. At home, I do what so many households in Mexico do, and use instant masa harina. The resulting tortillas don't approach the ideal, but they're

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]]> Tue, 14 Mar 2017 07:00:43 -0600 <![CDATA[Don't let the fancy name fool you. This tart is a piece o' cake.]]> http://gazette.com/dont-let-the-fancy-name-fool-you.-this-tart-is-a-piece-o-cake./article/1598874?custom_click=rss http://gazette.com/dont-let-the-fancy-name-fool-you.-this-tart-is-a-piece-o-cake./article/1598874?custom_click=rss

Here's a recipe that will remind you to keep a stash of puff pastry in the freezer. Homemade is lovely, but there's no shame in using store-bought.

This rustic tart has a topping I plan to use on several other dishes. It comes together like the crumbly stuff you would find on a baked fruit dish, but no sugar's involved - only finely grated Parm, herbes de Provence, flour, oats and a bit of cold butter.

If you'd rather not ruin your manicure, toss the crumble ingredients into a zip-top bag, seal and massage the mix into those craggy pieces.

Juicy small tomatoes nestle into a thin layer of mascarpone cheese so the result is lighter and more elegant than your average thin-crust pizza.

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]]> Tue, 14 Mar 2017 07:00:32 -0600 <![CDATA[Give your oatmeal the glam treatment]]> http://gazette.com/give-your-oatmeal-the-glam-treatment/article/1598873?custom_click=rss http://gazette.com/give-your-oatmeal-the-glam-treatment/article/1598873?custom_click=rss

This sumptuous breakfast bowl is what happens when frumpy regular oatmeal gets a modern, stylish makeover.

It doesn't take much effort, and the before-and-after results are astounding.

First, the foundation: Using chewy, nutty steel-cut oats makes the most of the cereal's natural flavor assets; cooking them with red quinoa and stirring in a pop of chia seeds adds compelling texture, color and nutrition; and adding milk to the mix makes it luxuriously creamy.

Then the culinary bling: a topping of warm, sweet, cinnamon-scented caramelized bananas and an optional crunch of toasted walnuts immediately lure you to the table.

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]]> Tue, 14 Mar 2017 07:00:20 -0600 <![CDATA[Dinner in 30 minutes : An eggplant trick to keep up your sleeve]]> http://gazette.com/dinner-in-30-minutes-an-eggplant-trick-to-keep-up-your-sleeve/article/1598872?custom_click=rss http://gazette.com/dinner-in-30-minutes-an-eggplant-trick-to-keep-up-your-sleeve/article/1598872?custom_click=rss

This recipe sounds like a mouthful, and it is - in a good way. Cashews and red onion provide a tender crunch, and there's just enough chicken to satisfy a carnivore. The niftiest thing about it, though, is how it treats the eggplant.

You'll want to use what's called for here: slender Japanese eggplant or the baby Indian ones, so you can cut same-size rounds. Soaking them in salted water will draw out any bitterness and help reduce the amount of oil that eggplant typically soaks up once it hits the pan. The rounds cook evenly and even get a chance to sear a bit, without losing their shape or moisture. They're almost meatier than the chicken. Just be sure each one gets turned so it can cook on both sides, which is easy to do when

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]]> Tue, 14 Mar 2017 07:00:08 -0600