<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Thu, 23 Feb 2017 09:26:43 -0700 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs area cooking classes and events starting Feb. 22, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-feb.-22-2017/article/1597391?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-feb.-22-2017/article/1597391?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooksmarketplace.com. - Guy's Night Out, 6-8 p.m. Friday, $35. - Mandoline Test Drive, 6-7 p.m. Tuesday, $10. - Mother Sauce Series, 6-8 p.m. Wednesdays, March 1-22, $55 per class or $200 for four classes.

The French Kitchen - Call location and for cost. Registration: 694-4016, tfkcc.com. - Chinese, 11:30 a.m.-12:30 p.m. Thursday. - Fix & Feast 1, 9 a.m.-noon Friday. - Appetizers, 9 a.m.-noon or 5:30-8:30 p.m. Tuesday.

EVENTS

SATURDAY

Mumbo Jumbo Gumbo Cookoff and Mardi-Gras Parade - 10:45 a.m. judging and public tastings, Soda Springs Park, 1016 Manitou Ave., Manitou Springs, two

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]]> Wed, 22 Feb 2017 04:10:02 -0700 <![CDATA[Yo, skip the dairy; yogurt alternatives worth a try]]> http://gazette.com/yo-skip-the-dairy-yogurt-alternatives-worth-a-try/article/1597089?custom_click=rss http://gazette.com/yo-skip-the-dairy-yogurt-alternatives-worth-a-try/article/1597089?custom_click=rss

Making a change in your diet can be an eye-opener at the grocery store. This was the case when I went on the hunt for nondairy yogurt after recently reducing my consumption of dairy.

Is it technically yogurt if it's not made with cow's milk? The answer is yes - any kind of milk (almond, coconut, soy, cashew) can be used to make yogurt, which starts with adding bacteria to milk (or plant milk). Here are the nondairy varieties I sampled:

1. CO YO coconut milk yogurt alternative - chocolate. This super creamy concoction that CO YO touts as "Heaven in a Mouthful" is thick and rich, like decadent chocolate/coconut ice cream. It's vegan, non-GMO, gluten-free and soy-free. A serving has 5 grams of fiber and 3 grams of protein. The



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Tue, 21 Feb 2017 11:55:20 -0700
<![CDATA[No joke: I must have mushrooms]]> http://gazette.com/no-joke-i-must-have-mushrooms/article/1597304?custom_click=rss http://gazette.com/no-joke-i-must-have-mushrooms/article/1597304?custom_click=rss

Neither meat nor vegetable nor fruit nor grain, mushrooms are a world unto themselves.

Foraging can bring the thrill of discovery - and the crush of disappointment. That's still better than the common grocery store experience of finding only mushrooms that have been suffocated to slime in their plastic packaging.

It can take practice to train your eye to spot them. There are some toxic ones, so beware - and don't eat foraged mushrooms unless you know what you're doing.

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]]> Tue, 21 Feb 2017 04:20:15 -0700 <![CDATA[Colorado Springs cooks with German ties share tips for comfort food]]> http://gazette.com/colorado-springs-cooks-with-german-ties-share-tips-for-comfort-food/article/1597099?custom_click=rss http://gazette.com/colorado-springs-cooks-with-german-ties-share-tips-for-comfort-food/article/1597099?custom_click=rss

Simply by tossing pork ribs, sauerkraut and potatoes into a pot, you can create tender, German-style comfort food. It's all in the braising, which turns less-tender cuts of pork into fall-off-the-bone goodness.

And what goes into the pot with the ribs enhances the flavor.

"Being from northern Germany, we also had kale (instead of sauerkraut) with the ribs, especially in the wintertime," said Anke Verburg, who owns Schnitzel Fritz, a German restaurant, with her husband, Mitch. "We used fresh kale, cooked with onions and a hint of nutmeg."

The ribs and kraut often would be served with mashed potatoes, but a variation, she said, was to make pellkartoffein, little golden potatoes peeled and fried in butter, and seasoned



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Fri, 17 Feb 2017 15:55:28 -0700
<![CDATA[Wine Guy: Tired of the same old California reds?]]> http://gazette.com/wine-guy-tired-of-the-same-old-california-reds/article/1597098?custom_click=rss http://gazette.com/wine-guy-tired-of-the-same-old-california-reds/article/1597098?custom_click=rss

Although cabernet sauvignon, merlot and pinot noir remain the most popular red varietal California wines, it's natural to crave something different from time to time.

One of my favorite "alternative reds" is petite sirah, a variety of Rhone Valley origin that has been gaining in appreciation. While these wines often display a flavor profile similar to their parent syrah - dark berries, tobacco, leather, earth, mineral and pepper - they typically are wines of deep color, dense structure and rustic body. The following are excellent introductions to petite sirah and quality values:

- 2013 Clayhouse Red Cedar Vineyard Old Vines ($23). From Paso Robles, its meaty, roasted notes overlay ripe, red fruits in a husky texture.

-



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Fri, 17 Feb 2017 15:55:23 -0700
<![CDATA[S'mores: Not just for the campfire anymore]]> http://gazette.com/smores-not-just-for-the-campre-anymore/article/1597097?custom_click=rss http://gazette.com/smores-not-just-for-the-campre-anymore/article/1597097?custom_click=rss

The Girl Scouts may have been marking the 100th anniversary of their cookie sales by adding two s'mores-inspired creations to their lineup, but it turns out the organization was on point when it comes to contemporary dessert trends.

The graham-cracker-chocolate-marshmallow combination that generations of Americans have grown up dropping into - er, cooking over - campfires continues to be a favorite inspiration for even the highest echelon of chefs.

Dominique Ansel, the French-born, New York-based chef who invented the pastry phenomenon known as the Cronut, is a fan.

"I love the taste of it. I love the textures of it," Ansel said. S'mores also appeal to his interest in interpreting classic American desserts.



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Fri, 17 Feb 2017 15:55:10 -0700
<![CDATA[Round out the roasting repertoire]]> http://gazette.com/round-out-the-roasting-repertoire/article/1597096?custom_click=rss http://gazette.com/round-out-the-roasting-repertoire/article/1597096?custom_click=rss

One longstanding piece of advice for busy cooks is to get in the habit of cooking batches of building-block ingredients on the weekends so you can more easily make quick dinners on weeknights.

A pillar of that strategy in my household involves roasting pans. Every weekend I spend a few hours filling them with various seasonal vegetables, drizzling with olive oil, salt and maybe a spice blend, and roasting the produce until tender. Between that and the pots of grains and beans, braised or blanched greens, various raw and/or preserved or fermented products in my refrigerator, and my pantry full of pastas, more grains, nuts, oils and vinegars, I can assemble countless dishes.

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]]> Fri, 17 Feb 2017 15:55:02 -0700 <![CDATA[Eat Well: Hydrating honey water product introduced to Colorado]]> http://gazette.com/eat-well-hydrating-honey-water-product-introduced-to-colorado/article/1597093?custom_click=rss http://gazette.com/eat-well-hydrating-honey-water-product-introduced-to-colorado/article/1597093?custom_click=rss

Michele Meloy Burchfield and Carla Frank are keen on honeybees, and especially on the honey these pollinators produce - so much so that they've created a product called honey water and turned it into a business.

Blume Honey Water was launched last year with three naturally flavored waters whose core ingredient is bee-friendly, pure honey. While the water has been available at stores in Pennsylvania, Maryland and Washington D.C., this month it began appearing at grocery stores, specialty food shops and health clubs in Denver. The company is marketing the product to reach other locations on the Front Range.

Honey water has been consumed as a hydrating fuel since the first Olympics in ancient Greece.

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]]> Fri, 17 Feb 2017 15:11:54 -0700 <![CDATA[For almost any time of day, a super-simple saute]]> http://gazette.com/for-almost-any-time-of-day-a-super-simple-saute/article/1597088?custom_click=rss http://gazette.com/for-almost-any-time-of-day-a-super-simple-saute/article/1597088?custom_click=rss

Here's another beans-and-greens treatment for those who collect them the way I do. It's a stripped-down saute of rainbow chard, garlic and white beans, plus a little salt and pepper. And it might not seem like much, but there are some special touches.

In the root-to-leaf spirit, you use the chard stems along with the leaves, but you treat them separately so they keep a little (but not too much) of their crunch. The leaves get barely cooked because chard is almost as tender as spinach and you don't want the greens to disintegrate. The high proportion of minced garlic makes for a nice punch.

Best of all, the dish is so versatile, it comes close to staple status.

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]]> Fri, 17 Feb 2017 15:10:13 -0700 <![CDATA[Trader Joe's portobello mushroom fries and 3 more food finds worth seeking]]> http://gazette.com/trader-joes-portobello-mushroom-fries-and-3-more-food-finds-worth-seeking/article/1596724?custom_click=rss http://gazette.com/trader-joes-portobello-mushroom-fries-and-3-more-food-finds-worth-seeking/article/1596724?custom_click=rss

It's been awhile since I shared some good food finds, so today I bring you tasty snacks, side dishes and a French butter you might want to check out. Sit tight as I wax poetic yet again about my favorite store, Trader Joe's. That's because TJ's carries some of these goodies, including the French butter. And if you've ever been to France and had some of this amazing butter, you'd be wanting to find more of it, too.

According to a blog post by La Cuisine Paris, a cooking school in Paris, several things set French butters apart. Good butter starts with the cows and a diet of green green grass. The soil that the grass grows in matters, as does the amount of butterfat left in the product.



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Wed, 15 Feb 2017 10:33:39 -0700
<![CDATA[Colorado Springs area cooking classes and events starting Feb. 15, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-feb.-15-2017/article/1596838?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-feb.-15-2017/article/1596838?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-535. - Yeast Baking Class for Beginners, 2 p.m. Feb. 25, $30.

The Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooksmarketplace.com. - 30-Minute Meals, 6-8 p.m. Monday, $55.

The French Kitchen - Call location and for cost. Registration: 694-4016, tfkcc.com. - Croque, 11:30 a.m.-12:30 p.m. Friday. - Fix & Feast 4, 5:30-8:30 p.m. Tuesday.

PILLAR - Call or go online for locations. Registration: 633-4991, pillarinstitute.org. - Nectar of the Gods - Beer, 1-3 p.m. Feb. 22, $35.

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]]> Wed, 15 Feb 2017 04:15:02 -0700 <![CDATA[Small sandwiches add up to a worthy meal]]> http://gazette.com/small-sandwiches-add-up-to-a-worthy-meal/article/1596725?custom_click=rss http://gazette.com/small-sandwiches-add-up-to-a-worthy-meal/article/1596725?custom_click=rss

Making two-bite sandwiches for a weeknight meal is a nice way to mix things up. Ideally, they need to pack a lot of flavor into a tidy package.

Luckily, this is a recipe that builds on the versatility of pork tenderloin. Slathered with a quick paste of garlic, Spanish smoked paprika and olive oil (beware its high staining quotient and proceed accordingly; I used food-safe gloves), the meat roasts in the oven while you assemble the slaw, make quick-pickle slivers of red onion and flavor a store-bought mayonnaise.

For less of a fuss, you could simply toss the fennel and cucumber with fresh lemon or lime juice and olive oil, and call it a day. But don't skip the onions. Serve with baked sweet potato fries.

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]]> Wed, 15 Feb 2017 04:10:08 -0700 <![CDATA[White House chef a premier culinary position]]> http://gazette.com/white-house-chef-a-premier-culinary-position/article/1596723?custom_click=rss http://gazette.com/white-house-chef-a-premier-culinary-position/article/1596723?custom_click=rss

With Presidents Day approaching, it's a good time to ponder who might be tapped to head the White House kitchen for the new administration, as well as reflect on who has been in that position in the past.

It's not uncommon for chefs to be kept on through several presidential terms. The current chef, Cristeta Comerford, a Filipino-American, started working at the White House during the Clinton years as an assistant chef. In 2005, first lady Laura Bush promoted her to executive chef, and the Obamas kept her on. She's the first female in that position and was involved in Michelle Obama's Let's Move! campaign to get kids to eat healthier.

But it's not a given that Comerford will be kept on board.

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]]> Wed, 15 Feb 2017 04:10:03 -0700 <![CDATA[Bakeries prepared for Valentine's Day crushes - luckily for their forgetful customers]]> http://gazette.com/bakeries-prepared-for-valentines-day-crushes-luckily-for-their-forgetful-customers/article/1596653?custom_click=rss http://gazette.com/bakeries-prepared-for-valentines-day-crushes-luckily-for-their-forgetful-customers/article/1596653?custom_click=rss

On Tuesday, the lobby of Boonzaaijer's Dutch Bakery will fill up with forgetful lovers.

Some will order heart-shaped cookie cakes adorned in icing with "Honey," "Baby" or "Boo Bear." Others will opt for the traditional romantic fare of chocolate-dipped strawberries and cheesecakes. The most desperate among them will go with "whatever you have left" or "whatever you think she'd like."

A few will be women. Most will be men.

"We'll cover all their butts, make it look like they planned it all out," said Erin Rodda, the bakery's general manager.

Boonzaaijer's expects business will be booming on Tuesday, Valentine's Day.



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Tue, 14 Feb 2017 07:53:39 -0700
<![CDATA[Colorado Springs chef has winning way of making cheesecake]]> http://gazette.com/colorado-springs-chef-has-winning-way-of-making-cheesecake/article/1596210?custom_click=rss http://gazette.com/colorado-springs-chef-has-winning-way-of-making-cheesecake/article/1596210?custom_click=rss

With Valentine's Day approaching, Kevin Clayton, executive chef at The Bistro on 2nd in Monument, might be the man of the moment. His answer to the end of a perfect date is cheesecake.

"In 1986, when I was cooking at The Plaza in Sarasota, Florida, I begged the pastry chef for her cheesecake recipe," he said. "I was single and knew the way to a woman's heart was with something sweet. This French girl's cheesecake was excellent, and I wanted to learn how to make it."

He got his wish when she left The Plaza and finally gave the recipe to Clayton.

"Every time I make the cake for a lady, I'm sure to win a date," he said.

His way with cheesecake has not only rewarded his love life, but also earned him awards.



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Wed, 08 Feb 2017 06:57:20 -0700