<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Fri, 09 Dec 2016 19:52:54 -0700 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Make room for the dense, sweet holiday bread called stollen]]> http://gazette.com/make-room-for-the-dense-sweet-holiday-bread-called-stollen/article/feed/430465?custom_click=rss http://gazette.com/make-room-for-the-dense-sweet-holiday-bread-called-stollen/article/feed/430465?custom_click=rss

Jeweled breads, studded with candied fruits and nuts, are hallmarks of the Christmas holiday, traditions brought by European immigrants as they settled across the United States. Fruitcake, panettone, and julekake are favorites, but for many, the Christmas stollen is king.

Christmas stollen, known in Germany as Christollen, is a rich, dense, sweet bread filled with dried fruit, candied citrus peel, marzipan or almond paste, and nuts. It hails from the city of Dresden, Germany, where it was first produced in the late 1500s.

Stollen is enjoyed throughout the year, but at the holidays, it is loaded with more fruits and nuts, items that were historically only available through importation from Italy, and therefore very expensive.

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]]> Fri, 09 Dec 2016 12:19:34 -0700 <![CDATA[Charcuterie boards make an easy and impressive appetizer]]> http://gazette.com/charcuterie-boards-make-an-easy-and-impressive-appetizer/article/feed/430488?custom_click=rss http://gazette.com/charcuterie-boards-make-an-easy-and-impressive-appetizer/article/feed/430488?custom_click=rss

Who says you can only enjoy a charcuterie board when you go out to eat? Restaurants have made them a diner's favorite and many restaurants become destinations based on their ability to source great meats and cheeses.

With a little planning, you can do this same thing any night of the week. In fact, you don't even need to go to a fancy store to get the provisions. Most grocery stores have everything you need.

Once you find your favorite dried sausage, keep it on hand. It lasts for a very long time in the fridge and is handy to pull out when people stop over unexpectedly for a drink. My favorite sausages are reasonably priced, vacuum-sealed, have a good lean to fat ratio, and are very clean tasting. These days it's easy to find

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]]> Fri, 09 Dec 2016 10:44:03 -0700 <![CDATA[Coke targets "foodies" as more people move away from sodas]]> http://gazette.com/coke-targets-foodies-as-more-people-move-away-from-sodas/article/feed/430042?custom_click=rss http://gazette.com/coke-targets-foodies-as-more-people-move-away-from-sodas/article/feed/430042?custom_click=rss

NEW YORK (AP) — What beverage goes best with lobster rolls, a bagel sandwich stuffed with whitefish, or a bowl of ramen? Coke wants you to think of soda.

Coca-Cola is trying to sell more of its flagship beverage by suggesting the cola can accompany a wide range of meals, rather than just the fast food and pizza with which it's a mainstay. It's why a recent TV ad featured a young couple grabbling mini-Cokes while making paella, and why food bloggers were paid to post photos on Instagram of various dishes, paired specifically with glass bottles of Coke that might appeal to the aesthetic of "foodie" culture. One photo showed a bowl of chicken chili with the soda.

"The ultimate combination of two of my very favorites!" wrote th

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]]> Thu, 08 Dec 2016 16:05:41 -0700 <![CDATA[How to make an easy, take-care-of-yourself martini at home]]> http://gazette.com/how-to-make-an-easy-take-care-of-yourself-martini-at-home/article/1591703?custom_click=rss http://gazette.com/how-to-make-an-easy-take-care-of-yourself-martini-at-home/article/1591703?custom_click=rss

It's always time for cocktails someplace in the world. Or at least that was my rationalization for attending a drink-making seminar at 2:30 p.m. on a late October weekend. The class was one of the programs offered during the Les Dames d'Escoffier International's annual conference in Washington, D.C. The organization is an invitation-only group for women leaders in the food, beverage and hospitality professions.

In keeping with the theme of the conference, "Global Appetite-Local Impact," D.C. distillers, bartenders and spirits distributers presented the seminar. Tables were set up with cutting boards, bar utensils and, of course, booze.



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Wed, 07 Dec 2016 12:13:25 -0700
<![CDATA[The brightly flavored, one-pan dinner that will get you back in the groove]]> http://gazette.com/the-brightly-flavored-one-pan-dinner-that-will-get-you-back-in-the-groove/article/1591704?custom_click=rss http://gazette.com/the-brightly-flavored-one-pan-dinner-that-will-get-you-back-in-the-groove/article/1591704?custom_click=rss

This one-skillet dinner brims with Mediterranean goodness.

It's a complete, nutritious meal with chunks of tender chicken, zucchini, cherry tomatoes and whole-grain orzo pasta, all simmered in a lemony, garlic-and-rosemary-infused sauce. As a bonus, this recipe comes together in less than 30 minutes with minimal chopping so it can take the stress out of the dinnertime crunch, something we all could use.

The pivotal technique is that rather than boiling and draining the rice-shaped pasta as you typically would, here you cook it in chicken broth with garlic and rosemary in the same skillet in which the chicken was browned. No colander is involved.



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Wed, 07 Dec 2016 11:53:36 -0700
<![CDATA[Wintertime comfort-in-bowl is savory, meaty braised beef]]> http://gazette.com/wintertime-comfort-in-bowl-is-savory-meaty-braised-beef/article/feed/429516?custom_click=rss http://gazette.com/wintertime-comfort-in-bowl-is-savory-meaty-braised-beef/article/feed/429516?custom_click=rss

Ask my daughter Océane what her favorite food is and she will shoot back, without hesitation, "braised ribs." Who doesn't love the comforting meaty aroma that fills the house from ribs cooking slowly in Dutch-oven full of savory, gently-bubbling liquid? That's wintertime comfort-in-bowl if you ask me.

Braising is a long-honored method of cooking which coaxes out tenderness and deep flavors from tougher cuts of meat. The basic technique involves a Dutch oven and four main steps: brown the meat and remove, cook the mirepoix (chopped onion, celery and carrot), deglaze the pan with liquid, and finally return the meat to the Dutch oven, cover and let cook low and slow in the oven or on the stovetop until tender.

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]]> Wed, 07 Dec 2016 09:03:50 -0700 <![CDATA[Colorado Springs area cooking classes and events starting Dec. 7, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-dec.-7-2016/article/1591787?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-dec.-7-2016/article/1591787?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

Jason Nauert classes - Go online for times, costs and registration: jasonnauert.com. - Wild Game, Saturday.

Natural Grocers - 1825 S. Nevada Ave.; 634-9200. - Quick Class: Almond Flower Power, 1:30-2 p.m. Saturday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Wine Tasting: Holiday Meal Pairings, 6:30-9:30 p.m. Thursday, $69. - Christmas Baking: Tiny Treats, 10:30 a.m.-1:30 p.m. Saturday, $69. - The Feast of the Seven Fishes, 6:30-9:30 p.m. Monday, $85.

Soirée Events and Celebration - 1003 S. Tejon St. Registration: 633-8313, brownpapertickets.com. - Curious Palate Wine Class, 6-7:30 p.m. Dec. 14, $25.

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]]> Wed, 07 Dec 2016 04:35:02 -0700 <![CDATA[One flexible dough, so many possibilities for these easy homemade crackers]]> http://gazette.com/one-flexible-dough-so-many-possibilities-for-these-easy-homemade-crackers/article/1591705?custom_click=rss http://gazette.com/one-flexible-dough-so-many-possibilities-for-these-easy-homemade-crackers/article/1591705?custom_click=rss

The days and weeks and weekends of celebrations between now and next year have arrived. Whether we gather with fellow fans to watch football, visit around fire pits with out-of-towners or invite the new neighbors to share a pot of chili, a sure-to-please contribution for any get-together is cheese and crackers.

Not just any crackers. When they're homemade, you can customize their flavors, toppings and glazes. And if your cupboard happens to be a repository for assorted bags of interesting flours, such as oat and rye, your cracker game will be strong.

A simple dough - a flexible ratio of flour, fat and liquid with numerous flavorful possibilities - and an equally direct process - simply roll, cut and bake - make the

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]]> Wed, 07 Dec 2016 04:30:03 -0700 <![CDATA[COOKING ON DEADLINE: Fresh linguine with shrimp and peas]]> http://gazette.com/cooking-on-deadline-fresh-linguine-with-shrimp-and-peas/article/feed/429136?custom_click=rss http://gazette.com/cooking-on-deadline-fresh-linguine-with-shrimp-and-peas/article/feed/429136?custom_click=rss

This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.

But it's not just the guests who will be happy. The whole dish comes together in about 20 minutes. Really! Truly!

Adding some of the pasta's cooking water to the dish cuts the heaviness of the cream sauce, plus the bit of starch that stays in the cooking water helps bind the sauce to the pasta. Salt the sauce lightly, if at all, up to the point where you add the pasta cooking water, which will also be salted. Then taste and see if you need more seasoning.

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]]> Tue, 06 Dec 2016 10:13:56 -0700 <![CDATA[Latest rage in avocado toast trend adds sweet potato slices]]> http://gazette.com/latest-rage-in-avocado-toast-trend-adds-sweet-potato-slices/article/1591693?custom_click=rss http://gazette.com/latest-rage-in-avocado-toast-trend-adds-sweet-potato-slices/article/1591693?custom_click=rss

Sweet potato slices are the latest rage in the avocado toast trend. If you are involved with Pinterest, you know this.

Pop slices of unpeeled sweet potato in a toaster and then top them with healthy goodies for a breakfast or snack filled with slower carbs and healthy fats.

I'll admit; I was skeptical. But I decided to get to the bottom of this sweet potato toast craze for the benefit of us all. I love the idea of getting extra vitamins (mostly A and B6) and minerals (mostly potassium and magnesium).

Here is what I found: The sweet potato will cook in the toaster, if you let it go through enough cycles. However, a few of my slices dried out with all that toasting and sides turned an unpleasant shade of dull brown in

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]]> Tue, 06 Dec 2016 04:15:08 -0700 <![CDATA[Roasted duck is easier _ and more delicious _ that you think]]> http://gazette.com/roasted-duck-is-easier-and-more-delicious-that-you-think/article/feed/428619?custom_click=rss http://gazette.com/roasted-duck-is-easier-and-more-delicious-that-you-think/article/feed/428619?custom_click=rss

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why.

It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better. Some folks surely suspect that duck is gamey, but that's only true of some wild ducks. It's not true of the kind known as Pekin (or Long Island) duck, the domesticated product most widely available at supermarkets.

Other folks shy away because they've heard that duck is too fatty and rich. Sure enough, there is a fair amount of fat in duck, but most of it is in and under the skin. The meat itself actually is quite lean. And — surprise! — duck fat, unlike beef fat and most kinds of poultry fat, boasts some of the same health

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]]> Mon, 05 Dec 2016 08:31:52 -0700 <![CDATA[Falafel challah burger is a twist on a go-to to-go favorite]]> http://gazette.com/falafel-challah-burger-is-a-twist-on-a-go-to-to-go-favorite/article/feed/427900?custom_click=rss http://gazette.com/falafel-challah-burger-is-a-twist-on-a-go-to-to-go-favorite/article/feed/427900?custom_click=rss

Falafel is a mixture of mashed chickpeas, onions and herbs and spices, formed into a small cake and deep fried. It's traditionally served in a pita or flatbread, with vegetables and tahini sauce or hummus, but you will also find it served over salad greens or part of a mezze platter of small bites.

Falafel is rooted in a long tradition, and its devotees are protective of that tradition. At The Culinary Institute of America, students are encouraged to research the history of the falafel to ensure that their modern interpretations maintained the integrity of this ancient food. It is a dilemma they will face time and time again in their careers: respecting a traditional recipe while using their style and creativity to make it fresh an

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]]> Fri, 02 Dec 2016 13:42:01 -0700 <![CDATA[Have a foodie friend? Colorado Springs shops offer these 10 culinary gifts to please cooks]]> http://gazette.com/have-a-foodie-friend-colorado-springs-shops-offer-these-10-culinary-gifts-to-please-cooks/article/1591180?custom_click=rss http://gazette.com/have-a-foodie-friend-colorado-springs-shops-offer-these-10-culinary-gifts-to-please-cooks/article/1591180?custom_click=rss

Have a BFF who also happens to be a BFE (best foodie ever)? If so, you likely want to gift them with something useful and economical this holiday season.

Not a clue what that something might be? We're here to help you avoid the craziness of hitting the mall without a single idea in mind. And we're getting you the list in plenty of time to do some research on what your intended receiver really wants or needs. Perhaps you thought your girl friend would like a basket of olive oil, only to discover she already has a pantry full. What she would really like is a cookbook chock-full of recipes from Boulder and Denver chefs that we have discovered.

Following is an assortment of culinary-themed goodies to use as a gift guide.



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Wed, 30 Nov 2016 13:52:21 -0700
<![CDATA[Wine Guy: Despite being disparaged in 'Sideways,' merlot remains popular]]> http://gazette.com/wine-guy-despite-being-disparaged-in-sideways-merlot-remains-popular/article/1591181?custom_click=rss http://gazette.com/wine-guy-despite-being-disparaged-in-sideways-merlot-remains-popular/article/1591181?custom_click=rss

In the 1990s, the popularity of California merlot wines grew exponentially among American consumers. According to The Wine Institute, just over 15,000 tons were crushed in 1990, while over 292,000 were crushed in 2004. American consumers were drawn to the easy-drinking, approachable style.

Then, "Sideways" (the movie) happened. With this pinot noir-centric movie's seeming disparaging of merlot, suddenly the wines became suspect, even though some of the great wines of the world are made predominately of merlot. But reports of merlot's death were exaggerated. While production is down a bit, merlot remains popular.

Luckily, there are plenty of quality-minded producers that showcase merlot's best attributes.



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Wed, 30 Nov 2016 13:51:48 -0700
<![CDATA[Latest rage in avocado toast trend adds sweet potato slices]]> http://gazette.com/latest-rage-in-avocado-toast-trend-adds-sweet-potato-slices/article/feed/426858?custom_click=rss http://gazette.com/latest-rage-in-avocado-toast-trend-adds-sweet-potato-slices/article/feed/426858?custom_click=rss

Sweet potato slices are the latest rage in the avocado toast trend. If you are at all involved with Pinterest, you know this already. Pop slices of unpeeled sweet potato in a regular old toaster and then top it with healthy goodies — like the very popular avocado — for a breakfast or snack filled with slower carbs and healthy fats.

I'll admit, I was skeptical. But I decided to take one for the team, and get to the bottom of this sweet potato toast craze for the benefit of us all. I love the idea of getting some extra vitamins (mostly A and B6) and minerals (mostly potassium and magnesium) with my morning meal, so why not?

Here is what I found: I discovered that the sweet potato really will cook in the toaster, if you let

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]]> Wed, 30 Nov 2016 10:31:49 -0700 <![CDATA[Colorado Springs area cooking classes and events starting Nov. 30, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-nov.-30-2016/article/1591240?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-nov.-30-2016/article/1591240?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

Colorado State University Extension - 701 Court Street, Suite C, Pueblo. Registration: eventbrite.com, 719-583-6566. - Gifts in a Jar, 2-4 p.m. Tuesday, $10. Registration required by Thursday.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Yule Log, 9 a.m.-1 p.m. Dec. 7.

Jason Nauert classes - Go online for times, location, costs and registration: jasonnauert.com. - Sausage, Sunday.

Natural Grocers - 1825 S. Nevada Ave.; 634-9200. - Sweet and Savory Grain-Free Baking, 1:30-2:30 p.m. Saturday. - Quick Class: Cruciferous Cuisine, 1:30-2 p.m. Monday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration:

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]]> Wed, 30 Nov 2016 04:20:02 -0700 <![CDATA[A new way and improved way to eat peppermint bark]]> http://gazette.com/a-new-way-and-improved-way-to-eat-peppermint-bark/article/feed/426564?custom_click=rss http://gazette.com/a-new-way-and-improved-way-to-eat-peppermint-bark/article/feed/426564?custom_click=rss

I have always loved peppermint and chocolate together and peppermint bark is my favorite way to eat it.

Or it was — until I created this peppermint bark variation of my favorite childhood Christmas cookie.

My mother made Spritz cookies every Christmas for as long as I can remember. She always made the simple butter cookies in both chocolate and vanilla and we decorated them with colored sugar sprinkles. My favorite shape was the poinsettia, because you could eat the cookie, one petal at a time.

The hardest thing about making this recipe is using the cookie press. There is no way around it — you need a cookie press.

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]]> Tue, 29 Nov 2016 15:48:06 -0700 <![CDATA[Gazette readers offer alternatives to soft cooked egg breakfast]]> http://gazette.com/gazette-readers-offer-alternatives-to-soft-cooked-egg-breakfast/article/1591149?custom_click=rss http://gazette.com/gazette-readers-offer-alternatives-to-soft-cooked-egg-breakfast/article/1591149?custom_click=rss

Readers were sympathetic about my breakup with soft cooked eggs: the topic of my Nov. 9 On Food column. I had a few Jazzercise gal pals express pity for the loss of my morning obsession. One suggested I might try liquid eggs from a carton, which do not contain egg yolks. That sounded like a reasonable solution to get a protein boost to kick-start the day.

Sally Metzger emailed a message about her similar experience with runny yolk eggs.

"I had the same thing happen to me a few years ago," she said. "Fixed myself my usual bi-weekly egg, took one bite, then couldn't get to the bathroom quickly enough to hurl the whole thing. Waited a couple of weeks then tried again, cooking it differently.



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Tue, 29 Nov 2016 12:17:48 -0700
<![CDATA[COOKING ON DEADLINE: Hanukkah Brisket]]> http://gazette.com/cooking-on-deadline-hanukkah-brisket/article/feed/426437?custom_click=rss http://gazette.com/cooking-on-deadline-hanukkah-brisket/article/feed/426437?custom_click=rss

Whether or not you celebrate the Jewish holidays, a good brisket recipe is a nice thing to have in your winter repertoire. Brisket is a tough and fairly inexpensive cut of meat that gets amazingly tender after some quality time in the oven, and it requires little attention or care while it cooks. That's a nice characteristic in a piece of beef.

You can use a larger size piece of brisket and just bump up the quantities of the other ingredients proportionately. Brisket is a very flexible meat as long as you cook it low and slow, so the exact measurements of onions and liquid are not so important — just keep the flavors balanced.

Brisket shrinks when it cooks, so keep that in mind as you are assessing the size you need.

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]]> Tue, 29 Nov 2016 11:00:29 -0700 <![CDATA[When life hands you leftover vegetables, make hash]]> http://gazette.com/when-life-hands-you-leftover-vegetables-make-hash/article/1591179?custom_click=rss http://gazette.com/when-life-hands-you-leftover-vegetables-make-hash/article/1591179?custom_click=rss

Vegetable roasting season is in full swing, and I can't think of a better or simpler way to make fall and winter produce taste so enticingly good. That's why, when I found myself with a colorful collection of leftover roasted vegetables in my refrigerator the other day - remnants from the past week's dinners - they screamed "hash" to me. And I'm glad, because I now have a new favorite breakfast.

There were Brussels sprouts roasted with olive oil, salt and pepper; sweet potatoes and beets that were not yet seasoned; and green beans that had been glazed with balsamic vinegar.

To bring that haphazard collection of vegetables together, I needed a unifying ingredient. I found it in an onion, chopped and skillet-cooked until its

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]]> Tue, 29 Nov 2016 10:40:10 -0700 <![CDATA[You won't miss what's missing in this decadent chocolate cake]]> http://gazette.com/you-wont-miss-whats-missing-in-this-decadent-chocolate-cake/article/1591178?custom_click=rss http://gazette.com/you-wont-miss-whats-missing-in-this-decadent-chocolate-cake/article/1591178?custom_click=rss

This cake's name refers to some key ingredients that were not included in the recipe because of rationing in America during World Wars I and II: butter, milk and eggs. But I like it for what it has aplenty: big chocolate flavor, a moist, fudgy crumb and one-pan ease.

Healthful oil replaces the butter, making this version better for you than a typical chocolate cake. I take that goodness a step further by using mostly whole-grain pastry flour, and just enough sugar so the cake definitely tastes like dessert but is not overly sweet.

The way to make it is so different, it almost feels as if you are performing magic, but the steps make perfect sense when you understand the reasoning behind them.

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]]> Tue, 29 Nov 2016 10:40:02 -0700 <![CDATA[Learn to love a long, slow braise to make tough meat awesome]]> http://gazette.com/learn-to-love-a-long-slow-braise-to-make-tough-meat-awesome/article/feed/425973?custom_click=rss http://gazette.com/learn-to-love-a-long-slow-braise-to-make-tough-meat-awesome/article/feed/425973?custom_click=rss

How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it!

Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It's great for cuts such as chuck, flank, brisket, rump and round. In fact, cooked properly, these cuts can be more delicious than more tender cuts. I'm using short ribs in this recipe, but the method can be used to wonderful effect on any other tough cut of meat.

Short ribs can be butchered three ways: English, flanken or boneless. In English style, the ribs are cut parallel to the bone, with one bone per cut. In flanken style — which originated with the Jews of Eastern Europe — the ribs are cut across the bone.

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]]> Mon, 28 Nov 2016 08:15:24 -0700 <![CDATA[Try a caramelized onion tart that can ease holiday strain]]> http://gazette.com/try-a-caramelized-onion-tart-that-can-ease-holiday-strain/article/feed/425451?custom_click=rss http://gazette.com/try-a-caramelized-onion-tart-that-can-ease-holiday-strain/article/feed/425451?custom_click=rss

We know that it isn't always enough for a holiday recipe to be delicious. When you are knee-deep in holiday cooking and baking, it can feel like you never turn your oven off. So the most helpful recipes are the ones we can prepare ahead of time, and our cheese and onion tart recipe fits the bill.

This dish is assembled much like a quiche, so the components should look familiar. The tart dough can be made weeks ahead and frozen — you can even roll it and freeze it in the pan, so you don't have to clean up stray flour the week of your party. The filling is a simple egg custard, layered with caramelized onions.

You can caramelize the onions earlier in the week, and even mix in and cook the flour that's added as a thickener.

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]]> Fri, 25 Nov 2016 14:53:19 -0700 <![CDATA[Gazette seeks recipes for Holiday Dessert Recipe Contest]]> http://gazette.com/gazette-seeks-recipes-for-holiday-dessert-recipe-contest/article/1590724?custom_click=rss http://gazette.com/gazette-seeks-recipes-for-holiday-dessert-recipe-contest/article/1590724?custom_click=rss

'Tis the season to satisfy our desire for sweets, and The Gazette is looking for the most impressive holiday confections to dazzle a dessert trough. For this year's Holiday Dessert Recipe Contest, we're not just talkin' cookies. Anything goes - we're opening the dessert floodgates.

Have some time-honored family treasures you make year after year? Maybe it's your great-grandmother's Southern white cake with thick, buttery frosting glistening with coconut. Or the extra-spicy, three-ginger gingerbread that Aunt Helen always pulled from the oven in December. Or the crowd-pleasing pound cake that Dad would make and spike with bourbon. Or maybe it's one of your well-loved cookie recipes - they are always favorites.



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Fri, 25 Nov 2016 12:20:17 -0700
<![CDATA[On Food: Make a plan for saving and using turkey day leftovers, including the carcass]]> http://gazette.com/on-food-make-a-plan-for-saving-and-using-turkey-day-leftovers-including-the-carcass/article/1590725?custom_click=rss http://gazette.com/on-food-make-a-plan-for-saving-and-using-turkey-day-leftovers-including-the-carcass/article/1590725?custom_click=rss

If your idea of Black Friday has nothing to do with shopping malls and everything to do with planning leftover turkey meals, we have your back. Having spent a decade as the vice president of marketing and consumer affairs for the National Turkey Federation in Washington, D.C., I have a few suggestions to take the stress out of storing and repurposing the holiday bird.

Storage

Cooked turkey shouldn't be left on the table for more than two hours. At that point, it needs to hit thje fridge, which should be at 40 degrees or less. To prepare it for refrigerating:

- Slice large pieces of meat so they will cool quickly.

- "Shingle" slices or pieces of turkey in chilled, sanitized, shallow pans.

- Fill a pan no



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Wed, 23 Nov 2016 16:20:51 -0700
<![CDATA[Colorado Springs area cooking classes and events starting Nov. 23, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-nov.-23-2016/article/1590822?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-nov.-23-2016/article/1590822?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Fix & Fest 1, 9 a.m.-noon Nov. 30.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Baking for the Holidays, 6:30-9:30 p.m. Monday, $69. - Homemade Tamales: From Zolo Grill, 6:30-9:30 p.m. Tuesday, $79. - Fabulous Festive Entrées, 6:30-9:30 p.m. Nov. 30, $85.

EVENTS

Saturdays

Happy Hour Italian Wine Tasting - 8-10 p.m., Fratelli Ristorante Italiano, 124 N. Nevada Ave., $8-$15 with cash bar. Reservations: 575-9571, cosfratelli@gmail.com.

SATURDAYS AND



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Wed, 23 Nov 2016 15:46:17 -0700
<![CDATA[Give thanks for this turkey sandwich with cranberry sauce]]> http://gazette.com/give-thanks-for-this-turkey-sandwich-with-cranberry-sauce/article/1590723?custom_click=rss http://gazette.com/give-thanks-for-this-turkey-sandwich-with-cranberry-sauce/article/1590723?custom_click=rss

Thanksgiving is a day for celebrating, where we enjoy the company of friends, share delicious food and reflect on our country's history. Throughout this celebration, though, there is one lingering thought that cannot be ignored: Tomorrow there will be leftovers.

The day after Thanksgiving, homes are bound by a common ritual: the day-after turkey sandwich. And while this recipe has all of the classic components (plus bacon!), the beauty of leftovers is they can be personalized to suit your mood - and the contents of your refrigerator.



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Wed, 23 Nov 2016 15:43:41 -0700
<![CDATA[How far can you reduce sugar in a pavlova? Surprisingly low]]> http://gazette.com/how-far-can-you-reduce-sugar-in-a-pavlova-surprisingly-low/article/feed/424772?custom_click=rss http://gazette.com/how-far-can-you-reduce-sugar-in-a-pavlova-surprisingly-low/article/feed/424772?custom_click=rss

Pavlovas are dreamy. For the uninitiated, a pavlova (named after the famed ballerina's fluffy tutu) is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy, like a creamy marshmallow. The shell then is typically filled with whipped cream, custard, or fruit compote.

And, as mentioned, the result is a dream-come-true. Pavlovas are a splendid choice for entertaining, because contrary to what we might think of a delicate meringue, these guys are pretty hardy, and you can make them a day or two in advance no problem. Just be sure to keep them in an airtight container so that they don't absorb ambient air moisture and lose their delightful crisp texture, and top

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]]> Wed, 23 Nov 2016 08:49:34 -0700 <![CDATA[Thanksgiving in space: turkey, green beans & even football]]> http://gazette.com/thanksgiving-in-space-turkey-green-beans-even-football/article/feed/424405?custom_click=rss http://gazette.com/thanksgiving-in-space-turkey-green-beans-even-football/article/feed/424405?custom_click=rss

CAPE CANAVERAL, Fla. (AP) — Turkey and football will be the main Thanksgiving headliners up on the International Space Station.

NASA astronaut Shane Kimbrough, the station's commander, is serving as Thanksgiving chef for the six-person crew. He showed off the specialties he'll be preparing in a video this week.

"It's going to be a little bit different for us up here in space," he said, "but I'm going to try to make it as much like home as we can."

On Thursday — a regular workday for the crew — Kimbrough will warm up pouches of sliced smoked turkey, candied yams, and cherry and blueberry cobbler. He'll also add water to the bags of freeze-dried cornbread dressing, green beans and mushrooms and mashed potatoes.

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]]> Tue, 22 Nov 2016 14:55:41 -0700 <![CDATA[COOKING ON DEADLINE: Warm Brussels Sprouts Salad]]> http://gazette.com/cooking-on-deadline-warm-brussels-sprouts-salad/article/feed/424358?custom_click=rss http://gazette.com/cooking-on-deadline-warm-brussels-sprouts-salad/article/feed/424358?custom_click=rss

I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy.

And for those who don't like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers.

This is a great addition to a holiday spread. You can make the dressing ahead of time, and then just roast the Brussels sprouts before the meal, toss them with the vinaigrette, and serve them warm or even room temperature. I'm not a fan of reheating Brussels sprouts, and would prefer to just serve them at room temperature if they cool down.

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