<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Mon, 21 Aug 2017 02:33:54 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs area cooking classes and events starting Aug. 16, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-aug.-16-2017/article/1609225?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-aug.-16-2017/article/1609225?custom_click=rss CLASSES

ONGOING

Colorado Springs Vegan Cooking Academy - CSU Extension, 17 N. Spruce St. Registration: csvegancooking.com. - Seitan and Soy Curls (Vegan Meat), noon-2 p.m. Saturday, $55.

Colorado State University Extension - 701 Court Street, Suite C, Pueblo. Registration: 719-583-6566; pueblo.colostate.edu/canning. - Freezing and Dehydrating, 1-3 p.m. Aug. 23, $10. Registration required by Friday.

The French Kitchen - 4771 N. Academy Blvd. Call for cost. Registration: 694-4016, tfkcc.com. - Creole, 11:30 a.m.-noon Thursday. - Trout, 5:45-6:30 p.m. Thursday. - Strawberry Cake, 9 a.m.-1 p.m. Saturday. - Bread and Jam, 5:30-9:30 p.m. Tuesday or 9 a.m.-1 p.m. Aug. 23.

The Seasoned Chef - 999 Jasmine St., Suite

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]]> Wed, 16 Aug 2017 05:25:10 -0600 <![CDATA[Pair up and dig into a no-cook platter for two]]> http://gazette.com/pair-up-and-dig-into-a-no-cook-platter-for-two/article/1608725?custom_click=rss http://gazette.com/pair-up-and-dig-into-a-no-cook-platter-for-two/article/1608725?custom_click=rss

For a dish that's more than 60 years old, beef carpaccio is still in the game. Here, it steps up from appetizer status to no-cook entree for two. It becomes a casual platter, with crunch and color strewn about any way you like it.

While the small hunk of best-quality tenderloin firms in the freezer (which makes it easier to slice thin), you make quick dressings for the meat and for the greens, and prep the radishes and orange. I think pink grapefruit would be a great substitute for the latter. The bread's an integral part of the eating, so tear off a chunk to enjoy with each combined bite.

The only caveat is: Don't plan on leftovers. After several hours, the dressing for the beef will act as a cure and make the texture of the

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]]> Wed, 16 Aug 2017 05:25:09 -0600 <![CDATA[Colorado Springs farm dinner showed off Colorado-made cheeses with local veggies and meat]]> http://gazette.com/colorado-springs-farm-dinner-showed-off-colorado-made-cheeses-with-local-veggies-and-meat/article/1609095?custom_click=rss http://gazette.com/colorado-springs-farm-dinner-showed-off-colorado-made-cheeses-with-local-veggies-and-meat/article/1609095?custom_click=rss

More than one of us was perplexed by the covered plastic cup of tannish-tinted liquid with a bright blue borage flower floating in it. It was placed in front of us at a recent "Night on the Ranch"dinner by Mike Preisler at Corner Post Meats Ranch in Black Forest. It was the first course and described as "tomatoes and moonshine."

I couldn't stand the idea of waiting, so I took a sip before the chef came to the table to explain the course. It didn't have much of a nose, but the flavor was distinctly tomato.

"You have before you tomato water with Colorado moonshine," Jimmy Warren finally revealed to us. He was the featured chef from Fruition Farms Creamery in Larkspur, where he is the cheese maker.

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]]> Wed, 16 Aug 2017 05:25:09 -0600 <![CDATA[You'll want to put this Sicilian vegetable salad on everything]]> http://gazette.com/youll-want-to-put-this-sicilian-vegetable-salad-on-everything/article/1609093?custom_click=rss http://gazette.com/youll-want-to-put-this-sicilian-vegetable-salad-on-everything/article/1609093?custom_click=rss

I don't use my slow cooker often, but I break it out in the summer when my culinary mission, besides getting to my farmers market each week, is to avoid standing over a stove or firing up my oven. Based on the popularity of the Slow-Cooker Ratatouille I did for this column last summer, I am guessing many of you feel the same. So this year I looked toward a different region of the Mediterranean for another summer vegetable dish that lends itself to that appliance. I landed in Sicily, with this caponata.

It is an "agrodolce" (sour-sweet) tomato and eggplant stew studded with textures and tastes from celery, raisins, olives, capers and pine nuts. This version is as simple to make as could be. You just toss together everything (except

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]]> Tue, 15 Aug 2017 04:20:27 -0600 <![CDATA[An Italian sauce that brings life to any vegetable it touches]]> http://gazette.com/an-italian-sauce-that-brings-life-to-any-vegetable-it-touches/article/1609094?custom_click=rss http://gazette.com/an-italian-sauce-that-brings-life-to-any-vegetable-it-touches/article/1609094?custom_click=rss

I don't miss many things from my meat- and seafood-eating days, but I do miss anchovies. Not because I want to pluck them straight from the can or jar, but because crushing them into a paste and adding them to sizzling garlic and onion is a fine way to bring depth to a tomato sauce. And because, well, bagna cauda. That's Italian for "hot bath," but that undersells this traditional combination of anchovies and a ton of garlic slow-cooked in olive oil and used as a dip for vegetables. The fact is, bagna cauda (pronounced BAHN-ya COW-da) is more than a dip; it's a sauce, a dressing and works wonders on everything I've ever tried it on.

Obviously, when I stopped eating seafood (with one little exception), bagna cauda became off-limits.

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]]> Tue, 15 Aug 2017 04:20:27 -0600 <![CDATA[Summer's corniest treat makes a pretty cool ice-cream sandwich, too]]> http://gazette.com/summers-corniest-treat-makes-a-pretty-cool-ice-cream-sandwich-too/article/1608731?custom_click=rss http://gazette.com/summers-corniest-treat-makes-a-pretty-cool-ice-cream-sandwich-too/article/1608731?custom_click=rss

The only sensible response to beat the heat is ice cream.

I recently tried corn ice cream and immediately began imagining a way to bring this quintessential double dose of summer flavor to a backyard get-together.

It's more ice milk than ice cream, with corn-infused flavor so intense it reverberates. It also is slightly grainy and salt-forward on the tongue. Corn is a grain, after all.

But salty-sweet corn ice cream is a bit unexpected, and that strong salt finish is delightful. I would serve it on its own anytime. Sandwiching it between small crispy corn waffles takes the sweet treat over the top.

My iron, a classic American waffler, divides round waffles into five slim and crackly heart-shaped sections.

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]]> Wed, 09 Aug 2017 05:50:10 -0600 <![CDATA[This pasta dish, starring summer leeks and shrimp, tastes good at any temperature]]> http://gazette.com/this-pasta-dish-starring-summer-leeks-and-shrimp-tastes-good-at-any-temperature/article/1608730?custom_click=rss http://gazette.com/this-pasta-dish-starring-summer-leeks-and-shrimp-tastes-good-at-any-temperature/article/1608730?custom_click=rss

I advocate this week on behalf of summer leeks, which tend to get overlooked at the farmers market. They are milder in flavor than their winter-harvest ilk and saute easily into the kind of savory, slip-sliding mix-in that makes this pasta dish such a happy jumble.

Even with its thinner profile, the summer leek still needs the same care and attention to rid its many layers of grit. Because we're slicing them into thin rounds, it's best to drop them into a bowl of cold water with ice cubes and let them sit for a few minutes, during which time the grit will fall to the bottom. Then, use slotted spoon to lift them out of the water - don't tip the bowl and drain or the grit will be reintroduced. If a few ice cubes go into the pan,

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]]> Wed, 09 Aug 2017 05:50:09 -0600 <![CDATA[Colorado Springs area cooking classes and events starting Aug. 9, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-aug.-9-2017/article/1608728?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-aug.-9-2017/article/1608728?custom_click=rss

CLASSES

ONGOING

The Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooksmarketplace.com. - Pressure Cooker 101: Soups, Chili and Stews, 6-8 p.m. Thursday, $55. - Pasta and Wine, 6-8 p.m. Friday, $65. The French Kitchen - 4771 N. Academy Blvd. Call for cost. Registration: 694-4016, tfkcc.com. - Chicken, 11:30 a.m.-12:30 p.m. Thursday. - Chocolate Explosion, kids class, 2-4:30 p.m. Thursday. - Salads, 9 a.m.-noon or 5:30-8:30 p.m. Friday.

Savoring Today House - 5286 Pony Creek Circle Registration: savoringtoday.com. - Best of Summer Grilling, 3-6 p.m. Saturday, $49.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Catch of the Day:

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]]> Wed, 09 Aug 2017 05:50:08 -0600 <![CDATA[Wine Guy: Rose is a favorite summer sipper around the world]]> http://gazette.com/wine-guy-rose-is-a-favorite-summer-sipper-around-the-world/article/1608727?custom_click=rss http://gazette.com/wine-guy-rose-is-a-favorite-summer-sipper-around-the-world/article/1608727?custom_click=rss

As dry pink wines finally have gained popularity in this country, I have received so many samples that I needed two columns to cover them all. My first column reviewed American Rosés; this column covers the rest of the world.

France clearly is the leader with a dizzying array from all over the country, including Alsace, Loire, Champagne and Bordeaux but most notably the Mediterranean south - Rhône Valley, Provence and Languedoc-Roussillon.

Rosés from Côtes de Provence dominated my recent tastings. Characterized by an extremely light salmon color, they are made predominantly using grenache with additions of syrah and cinsault and sometimes a touch of mourvedre or carignan.

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]]> Wed, 09 Aug 2017 05:50:07 -0600 <![CDATA[Make a fish dish that's a breezy snap]]> http://gazette.com/make-a-fish-dish-thats-a-breezy-snap/article/1608726?custom_click=rss http://gazette.com/make-a-fish-dish-thats-a-breezy-snap/article/1608726?custom_click=rss

Few fresh foods are more tempting than a tomato in season. The only "preparation" it needs is to be pulled off the vine, sliced, drizzled with olive oil and sprinkled with salt. Done!

But until those perfect specimens appear, try this recipe's roasted tomato vinaigrette. It's a knockout. Any tomato will do - beefsteak, plum, cherry, you name it - as long as it's ripe.

To determine its ripeness, simply smell the stem end, which should boast an intense aroma of ... tomato. Then roast the winners to eliminate excess water and concentrate their flavor. Finally, puree them with sherry vinegar and extra-virgin olive oil. (Sherry vinegar is my favorite, but you're welcome to use balsamic, white or red wine or even cider vinegar

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]]> Wed, 09 Aug 2017 05:50:06 -0600 <![CDATA[When you want dinner to be a breeze, make this dish]]> http://gazette.com/when-you-want-dinner-to-be-a-breeze-make-this-dish/article/1608694?custom_click=rss http://gazette.com/when-you-want-dinner-to-be-a-breeze-make-this-dish/article/1608694?custom_click=rss

There are nights when you want to think a little more about what you're cooking for dinner, and nights when you want to think a little less.

This is for the latter. It's a scrounging-around-for-something-good recipe, and it truly delivers, because the simple combination of ingredients includes a nice variety of textures and flavors. You skillet-cook the lot: black beans and baby spinach leaves, broccoli and cherry tomatoes. On top goes an avocado-and-lime mash, followed by a sprinkling of my favorite spice blend, za'atar (though you can skip that if it's a deal breaker). The dish is so close to things I make fairly regularly and have never written down that when I saw it in a cookbook, I blinked, the way you do when you see an old



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Tue, 08 Aug 2017 13:23:23 -0600
<![CDATA[Food is free for the taking at floating 'forest' in NYC]]> http://gazette.com/food-is-free-for-the-taking-at-floating-forest-in-nyc/article/1608578?custom_click=rss http://gazette.com/food-is-free-for-the-taking-at-floating-forest-in-nyc/article/1608578?custom_click=rss

NEW YORK— An old construction barge planted with vegetables, apple trees and fragrant herbs is giving apartment-dwelling New Yorkers a chance to pick something and eat it.

Part floating garden, part artwork and part community organizing project, the barge called Swale is currently docked on a river in the South Bronx and will move to Hudson River Park in lower Manhattan from Sept. 15 to Nov. 15.

Founder Mary Mattingly created Swale in part to give New Yorkers an opportunity to forage for food, which is illegal throughout the city's 30,000 acres of public parks. The no-foraging rule doesn't apply to Swale, since it's a barge.



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Sat, 05 Aug 2017 17:27:59 -0600
<![CDATA[Pops for breakfast? These are nutritionist-approved]]> http://gazette.com/pops-for-breakfast-these-are-nutritionist-approved/article/1608249?custom_click=rss http://gazette.com/pops-for-breakfast-these-are-nutritionist-approved/article/1608249?custom_click=rss

In the heat of summer when you trade your hot coffee for iced, why not add some chill to your morning smoothie, too? That's essentially what these fun breakfast pops are: a frozen smoothie on a stick.

They are creamy and fruity inside, made with a blend of fresh strawberries, banana and yogurt, and crunchy outside with a coating of finely chopped toasted almonds. They get most of their subtle sweetness from the fruit itself - and a very ripe banana is key to that end. The little bit of honey that's used to make the nuts adhere adds a layer of sweetness as well. They remind me of the crunchy-coated ice cream bars I would get from the truck when I was a kid.



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Wed, 02 Aug 2017 08:27:32 -0600
<![CDATA[Pork, peanuts and pesto - a healthful trifecta]]> http://gazette.com/pork-peanuts-and-pesto-a-healthful-trifecta/article/1608248?custom_click=rss http://gazette.com/pork-peanuts-and-pesto-a-healthful-trifecta/article/1608248?custom_click=rss

This supremely tasty sauce takes the basic concept of a pesto into a delightfully different, boldly flavorful direction. With cilantro as its base, it could rightfully be considered an Asian-style variation on chimichurri sauce.

However you characterize it, it is luscious in its own right.

To make it, whir the leaves and tender stems of a bunch of cilantro in a food processor with the aromatic dynamic duo of ginger and garlic, a bright punch of lime juice and a handful of roasted peanuts. A pinch of crushed red pepper flakes provides a hint of heat, which you could certainly increase if you like things spicy. Peanut oil and toasted sesame oil, which add body and amplify the peanutty flavor, are drizzled gradually into the

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]]> Wed, 02 Aug 2017 06:20:39 -0600 <![CDATA[There is comfort in a warm bowl on a hot day]]> http://gazette.com/there-is-comfort-in-a-warm-bowl-on-a-hot-day/article/1608245?custom_click=rss http://gazette.com/there-is-comfort-in-a-warm-bowl-on-a-hot-day/article/1608245?custom_click=rss

It's convection-oven hot outside, yet I am craving a warm bowl of soup. That might have something to do with how I began eating in 2017, during a month-long staff challenge. (I followed a soup diet.) But is it strange? Nah.

A 2012 ergonomics lab study mentioned in Smithsonian magazine showed that, yes, you can cool down on a hot day by drinking a hot beverage. A nutrition expert was quoted on Epicurious.com a few years back, saying when "we eat or drink hot foods and beverages, it raises our body temperature, which in turn signals our body's systems to cool us down to take effect - we start sweating as a result. As our sweat evaporates, it cools our body down." Koreans, we're told, "fight fire with fire" by slurping hot broth on

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