<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Sun, 25 Sep 2016 23:36:05 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Daphne Oz's cookbook aims for weekend cooking on weekdays]]> http://gazette.com/daphne-ozs-cookbook-aims-for-weekend-cooking-on-weekdays/article/feed/401679?custom_click=rss http://gazette.com/daphne-ozs-cookbook-aims-for-weekend-cooking-on-weekdays/article/feed/401679?custom_click=rss

LOS ANGELES (AP) — Weekday cooking is fast, frazzled and too often defrosted. Weekend cooking, at its best, is relaxed, fresh and tempting.

Daphne Oz seeks to close the gap in her new book, "The Happy Cook," with 125 recipes that she says are practical enough for Monday through Friday while still tasty and adaptable enough to satisfy a variety of eaters and food concerns.

For TV's "The Chew" co-host, cooking at its best is an act of love and personal fulfillment, something she learned from her mother and grandmother.

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]]> Fri, 23 Sep 2016 14:41:21 -0600 <![CDATA[Winning in the kitchen: Curry cooks up career with new book]]> http://gazette.com/winning-in-the-kitchen-curry-cooks-up-career-with-new-book/article/feed/401074?custom_click=rss http://gazette.com/winning-in-the-kitchen-curry-cooks-up-career-with-new-book/article/feed/401074?custom_click=rss

NEW YORK (AP) — Ayesha Curry remembers the first meal she cooked for her ultra-popular NBA player-husband Stephen Curry: a baked chicken dish. But the meal Stephen whipped up for his chef-wife wasn't as tasty.

Or edible.

"The one time he cooked for me, it was awful. It was salty, cream of wheat, gushers lined up on a plate as garnish," Ayesha, 27, said in an interview Tuesday. "It was cute, but I couldn't eat it."

Ayesha said the Golden State Warriors point guard loved the first meal she made, which included "his dad's famous seasoning."

"So maybe that's the reason why we're still married," she laughed. "I don't know. I hope it's more than that."

Food has played a large part in the family's life — and Ay

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]]> Thu, 22 Sep 2016 17:04:57 -0600 <![CDATA[Golden milk is a sweet treat]]> http://gazette.com/golden-milk-is-a-sweet-treat/article/feed/401109?custom_click=rss http://gazette.com/golden-milk-is-a-sweet-treat/article/feed/401109?custom_click=rss

With fashion week swirling from New York to London, Milan and Paris, one can't help but think about ingredients that are in vogue.

Turmeric, the day-glow Indian spice, is one of the hottest ingredients around at the moment — and turmeric latte, or "golden milk," is a delicious recipe for incorporating it into your diet.

A mild spice, turmeric in its powdered form can be added to most things unobtrusively. At home, when cooking Indian food, we use it in its powdered version in every main meal a quarter of a teaspoon at a time. In small quantities, you barely notice the flavor. It's mild, mellow and earthy.

Infused into warm milk, like in this turmeric latte, it tastes sweet and zingy.

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]]> Thu, 22 Sep 2016 12:06:30 -0600 <![CDATA[Pikes Pub: Veteran-owned Launch Pad Brewery just a short drive away]]> http://gazette.com/pikes-pub-veteran-owned-launch-pad-brewery-just-a-short-drive-away/article/1585861?custom_click=rss http://gazette.com/pikes-pub-veteran-owned-launch-pad-brewery-just-a-short-drive-away/article/1585861?custom_click=rss

This is a Colorado Springs column, and we are supposed to talk about Colorado Springs beer. But if you're like me, life takes you to Denver frequently. Flights to DIA are usually cheaper, and no friend or family member has ever sounded enthused about the idea of a shuttle to the Springs, even though I'm sure they're significantly cleaner than my car.

If a flight is delayed or you just want to try something new, Launch Pad Brewing is a great landing pad.

Through word of mouth, Launch Pad has started to draw a steady stream of beer lovers. It inhabits a large, tucked-away former tinting shop in a rundown strip mall that's off the beaten path but not far from anything.

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Wed, 21 Sep 2016 20:03:45 -0600
<![CDATA[Make a Chicken Tikka Masala that's easy and full of flavor]]> http://gazette.com/make-a-chicken-tikka-masala-thats-easy-and-full-of-flavor/article/feed/400518?custom_click=rss http://gazette.com/make-a-chicken-tikka-masala-thats-easy-and-full-of-flavor/article/feed/400518?custom_click=rss

I'm a big fan of saving takeout and delivery food for true cravings, not convenience. Even the healthiest of eaters has a few culinary vices — for us, it's Indian and Thai food and pizza delivery.

Sometimes, we just want our favorite pizza delivered ("doorbell pizza" my girls called it when they were younger), and no homemade version will scratch the itch. Fine. But calling in an order of pad thai and dumplings just because we can't be bothered to spend a few minutes to make our own food is a troubling slippery slope. Delivery isn't the devil; but save it for cravings.

The key to fending off the temptation to order in takeout as a convenience on a busy weeknight is to have a few easy recipes in your toolkit that you can whi

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]]> Wed, 21 Sep 2016 10:51:55 -0600 <![CDATA[Step aside, it's time for Pueblo's green chili harvest to be praised]]> http://gazette.com/step-aside-its-time-for-pueblos-green-chili-harvest-to-be-praised/article/1585862?custom_click=rss http://gazette.com/step-aside-its-time-for-pueblos-green-chili-harvest-to-be-praised/article/1585862?custom_click=rss

Move over, Olathe and Palisade. Step aside, Rocky Ford. It's time for Pueblo's green chili harvest to be praised. Its green chilies attract fans from all over, especially at the annual Chile & Frijoles Festival, happening Friday to Sunday.

"The Pueblo chili is becoming more recognized in our state," said Richard Warner, co-owner of Bingo Burger. "We know Hatch (New Mexico chilies) has been around a lot longer, but people are coming to understand that the Pueblo chili has so much more flavor, and they appreciate supporting the local farmer."

This fact was confirmed at last month's Denver Burger Battle, where Warner's burger placed fourth.

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Wed, 21 Sep 2016 07:22:48 -0600
<![CDATA[The '5-second rule' for eating food? Scientists just demonstrated how gross it is]]> http://gazette.com/the-5-second-rule-for-eating-food-scientists-just-demonstrated-how-gross-it-is/article/1585892?custom_click=rss http://gazette.com/the-5-second-rule-for-eating-food-scientists-just-demonstrated-how-gross-it-is/article/1585892?custom_click=rss

Imagine it's lunch. You are holding a fat slice of watermelon. It looks delicious. You move in for a bite. But something goes terribly wrong. The fruit slips from your juice-slicked fingers. Time slows as the nutritious treat tumbles to the linoleum.

Eh. You shrug, scooping up the slice. Maybe you make a halfhearted attempt to brush it clean. Maybe you even invoke that childhood decree - the five-second rule - as you sink your teeth into its melon flesh.

If you are unfamiliar with the rule, if you were never a klutzy fourth-grader with a sweet tooth and a fistful of M&Ms, it is simply this: If you drop food to the ground, you have a five-second window to pick it up and the snack will remain clean enough to eat.

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Wed, 21 Sep 2016 06:53:33 -0600
<![CDATA[Find out why classic Swiss fondue never went out of style]]> http://gazette.com/find-out-why-classic-swiss-fondue-never-went-out-of-style/article/1585859?custom_click=rss http://gazette.com/find-out-why-classic-swiss-fondue-never-went-out-of-style/article/1585859?custom_click=rss

Food as fashion never has made a lot of sense to me. Kale is out (no, not really), jackfruit is in, and so on.

But guess what? In Switzerland, the birthplace of fondue, this creamy cheese dish never went out of style, and once you make up a pot for your crew, you will realize why the Swiss never considered letting it go the way of the Jell-O mold.

Emmenthal cheese (or, in Switzerland, Emmental) and Gruyere are the two most classic cheeses used in authentic Swiss fondue. Other traditional choices are Comte, Rachlette and Swiss Vacherin, which melts beautifully.

If you want to add different cheeses, do; you need cheeses with flavor, and cheeses with a smooth, creamy melting texture - classically, cow's milk cheeses made

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]]> Wed, 21 Sep 2016 05:15:02 -0600 <![CDATA[Colorado Springs area cooking classes and events starting Sept. 21, 2016]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-sept.-21-2016/article/1585998?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-sept.-21-2016/article/1585998?custom_click=rss WHAT'S COOKING



Colorado State University Extension - 17 N. Spruce St. Registration: epcextension.eventbrite.com. - Food Preservation Workshop: Sauerkraut and Fermented Vegetables, 6-8 p.m. Sept. 28, $25.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Kids Series Cooking Class, 4:30-6:30 p.m. Monday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Basic Skills Every Cook Should Know, 6-9:30 p.m. Thursday and Sept. 29, $165. - Catch of the Day - Fresh Fish and Seafood, 10:30 a.m.-1:30 p.m. Saturday, $85.

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]]> Wed, 21 Sep 2016 05:10:03 -0600 <![CDATA[Colorado Springs area beer related events starting Sept. 21, 2016]]> http://gazette.com/colorado-springs-area-beer-related-events-starting-sept.-21-2016/article/1585860?custom_click=rss http://gazette.com/colorado-springs-area-beer-related-events-starting-sept.-21-2016/article/1585860?custom_click=rss


First Saturdays

First Saturday Firkin - Noon, Trinity Brewing Co., 1466 Garden of the Gods Road; trinitybrew.com.

Colorado Springs Downtown Brewery Walking Tour - Learn the brewing process, meet the brewers and receive a special brewer's reserve beer, 1-5 p.m., starting at Triple S Brewing Co., 318 E. Colorado Ave. Tour Phantom Canyon Brewing Co., Iron Bird Brewing and Fieldhouse Brewing, $45. Reservations required 24 hours in advance; 344-5477, triplesbrewing.com.


Denver Oktoberfest - Fridays-Saturdays, 20th and Larimer streets, Denver; thedenveroktoberfest.com.


Manitou Springs Heritage Brew Festival - With 25 Colorado brewers,

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]]> Wed, 21 Sep 2016 05:10:02 -0600 <![CDATA[COOKING ON DEADLINE: Mexican Tortilla Chicken Soup]]> http://gazette.com/cooking-on-deadline-mexican-tortilla-chicken-soup/article/feed/400039?custom_click=rss http://gazette.com/cooking-on-deadline-mexican-tortilla-chicken-soup/article/feed/400039?custom_click=rss

I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup.

The Mexican version in particular speaks to me, scented with chilies and spices like cumin and coriander, riddled with slightly softened tortilla chips.

In Mexico, whole chilies may be used, often toasted and the crumbled into the soup. I rely on dried chili powder, pure ancho if you can find it, but in this recipe, regular blended chili powder also works just fine.

Cooking the chicken breasts in the broth enriches both broth and chicken, but if you are in a rush, go ahead and use about 3 cups of shredded cooked chicken, maybe from a rotisserie chicken.

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]]> Tue, 20 Sep 2016 10:40:35 -0600 <![CDATA[Colorado Springs grocery stores abound with pumpkin-spiced foods for fall]]> http://gazette.com/colorado-springs-grocery-stores-abound-with-pumpkin-spiced-foods-for-fall/article/1585857?custom_click=rss http://gazette.com/colorado-springs-grocery-stores-abound-with-pumpkin-spiced-foods-for-fall/article/1585857?custom_click=rss

Nothing says fall quite like the warming aromas of cinnamon, ginger, cloves, nutmeg and cardamom.

Latte lovers know autumn has arrived when Starbucks returns its signature Pumpkin Spice Latte to the menu.

But for a fraction of the cost of one Pumpkin Spice Latte, you can buy a box of pumpkin spice single-serve coffee pods at Sprouts Farmers Market. These are compatible with most Keurig and single-cup brewing systems. And you can feel extra smug sipping the spicy beverage knowing it's made with Fair Trade Certified coffee.

But fall favorites go beyond coffee. Dessert lovers recognize the season by the return of canned pumpkin pulp to the shelves. Pancake lovers grab Trader Joe's Pumpkin Pancake and Waffle Mix.

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Tue, 20 Sep 2016 10:38:15 -0600
<![CDATA[Italian squash bake brings Mediterranean flair to dinner]]> http://gazette.com/italian-squash-bake-brings-mediterranean-flair-to-dinner/article/1585858?custom_click=rss http://gazette.com/italian-squash-bake-brings-mediterranean-flair-to-dinner/article/1585858?custom_click=rss

This Italian squash bake is a true workhorse. Want an easy, make-ahead weeknight side dish? This will do the trick. Hosting both vegetarians and meat eaters for dinner? Serve Italian squash bake along with grilled chicken or fish on the side for the carnivores, and you'll be set.

Since the recipe is quite flexible, you easily can make as much or as little as you need. The colors of the vegetable slices are pretty, juxtaposed against one another, making this a company-worthy recipe with zero last-minute prep.

A quick note to parents: Once you've sliced up the veggies, let your little ones do the layering - it's a great way to include them in the vegetable cookery of dinnertime. And you almost can't mess this up, aside from the

Read more on Colorado Springs Gazette

]]> Tue, 20 Sep 2016 04:20:09 -0600 <![CDATA[What your chop or steak really needs is an easy, warm salad]]> http://gazette.com/what-your-chop-or-steak-really-needs-is-an-easy-warm-salad/article/feed/399516?custom_click=rss http://gazette.com/what-your-chop-or-steak-really-needs-is-an-easy-warm-salad/article/feed/399516?custom_click=rss

This recipe is a template for topping sauteed steaks or chops of most any kind with a wilted salad, a splendid dish for an early fall dinner.

Mostly, I'm taking my cues here from the Italians. In Florence, they like to pep up their grilled steaks with a drizzle of olive oil and a spritz of lemon, which cuts through the meat's fattiness. Then there's veal Milanese, a breaded chop with a salad on top. But the latter dish doesn't marry the salad dressing to the chops, as I do here, and my chop isn't breaded. Also, Caesar dressing is rooted in Mexico, not Italy. All of which is to say I guess my inspirations were pretty diverse.

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]]> Mon, 19 Sep 2016 07:54:56 -0600 <![CDATA[Correction: Food-Deadline-Lemon Squares story]]> http://gazette.com/correction-food-deadline-lemon-squares-story/article/feed/397144?custom_click=rss http://gazette.com/correction-food-deadline-lemon-squares-story/article/feed/397144?custom_click=rss In a story Sept. 13 about lemon squares, The Associated Press reported erroneously that confectioner's sugar should be used in the crust. Granulated sugar should be used.

A corrected version of the story is below:

COOKING ON DEADLINE: Lemon bar fans, you know who you are

Lemon bars are one of those baked goods that elicit fierce loyalty from fans


Associated Press

There are certain baked goods that elicit a fierce loyalty among fans. They bring out strong feelings about how they should be prepared (often the same way they were prepared in said fans' childhoods). And someone else's failure to appreciate them can be met with shock and confusion.

Lemon tarts, or lemon bars as they ar

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]]> Sat, 17 Sep 2016 09:44:34 -0600 <![CDATA[Indian spices add variation to date cake]]> http://gazette.com/indian-spices-add-variation-to-date-cake/article/feed/398802?custom_click=rss http://gazette.com/indian-spices-add-variation-to-date-cake/article/feed/398802?custom_click=rss

I love baking but until I was 16, our oven was just used as a place to keep big cutting boards and exiled frying pans.

My Indian parents were of a place and time where no one had ovens at home. All breads were flatbreads, like chapattis, which were hand-rolled and cooked on the stove and all cakes, if any, were either baked with the help of the village bakery or purchased.

Even now, ovens are rare across the whole of India because there's never been much of a culture around baking, so baked goods are precious treats and baker's skills are revered. Having not grown up with baking, the first cake, I made felt like real magic.

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]]> Fri, 16 Sep 2016 16:29:16 -0600 <![CDATA[Cookbook spotlights healthy, fast _ and plant-based dishes]]> http://gazette.com/cookbook-spotlights-healthy-fast-and-plant-based-dishes/article/feed/398158?custom_click=rss http://gazette.com/cookbook-spotlights-healthy-fast-and-plant-based-dishes/article/feed/398158?custom_click=rss

In Angela Liddon's previous life, there were chia seed doughnuts drizzled with coconut lemon whipped cream and decadent parfaits with homemade jams and hearty granolas for breakfast. At least once a week, the plant-based blogger and cookbook author dreamed up another breakfast.

But these days, breakfast is a bit more utilitarian and typically something that can be eaten on the run while Liddon, who is nine months pregnant, is chasing her 2-year-old daughter. Her second cookbook "Oh She Glows Every Day", released earlier this month, captures that same spirit, and offers easy ways to pack in nutrient-rich, meat- and dairy-free meals that are quick to prepare and, in many cases, can be made ahead of time.

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]]> Thu, 15 Sep 2016 11:23:42 -0600 <![CDATA[Grandmother's apple cake signals fall]]> http://gazette.com/grandmothers-apple-cake-signals-fall/article/feed/398124?custom_click=rss http://gazette.com/grandmothers-apple-cake-signals-fall/article/feed/398124?custom_click=rss

My grandmother, who lived with us when I was growing up, had a serious sweet tooth and would bake something almost every day.

In the spring, it was coconut cream pie. In the summer, home-made ice cream and peach pie. And during fall apple season, she would bake this very simple apple cake and serve it warm with vanilla ice cream or whipped cream.

My mother and I loved this cake — it's so simple, yet so satisfying and comforting — and never thought to write it down before my grandmother died. For years, we searched her recipe cards to no avail until last summer when I was doing research for a new cookbook called "Steak and Cake." Happily, we came across a recipe card that looked like it might be the thing.

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]]> Thu, 15 Sep 2016 09:05:16 -0600 <![CDATA[AROUND TOWN: Griffith's Kitchen teams top chefs with young men changing their lives]]> http://gazette.com/around-town-griffiths-kitchen-teams-top-chefs-with-young-men-changing-their-lives/article/1585457?custom_click=rss http://gazette.com/around-town-griffiths-kitchen-teams-top-chefs-with-young-men-changing-their-lives/article/1585457?custom_click=rss

They were young men who didn't stand much of a chance. "At risk," some were called. "Delinquents." Not much of a future for them, they were told.

Instead, five from the Griffith Centers for Children Chins Up were mentored by local chefs and competed in the Sept. 8 Griffith's Kitchen Culinary Competition. The professional chefs stood back, encouraging their young trainees to answer all the "what's in this?" gourmet-food questions from fundraiser guests on the patio at spectacular Garden of the Gods Club and Resort.

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Wed, 14 Sep 2016 15:10:24 -0600
<![CDATA[Early Grey lemon teacakes offer dessert without much guilt]]> http://gazette.com/early-grey-lemon-teacakes-offer-dessert-without-much-guilt/article/feed/397722?custom_click=rss http://gazette.com/early-grey-lemon-teacakes-offer-dessert-without-much-guilt/article/feed/397722?custom_click=rss

I love dessert. I also love being healthy. My four kiddos also love sweets. So over the years, I've created some great strategies for getting some dessert in our lives while also honoring our bodies, which frankly do not need as much sugar as our palates seem to crave.

If you (or your family) loves baked goods too, go ahead and preheat that oven and listen in — I've got some tips for keeping dessert alive while staying reasonable. First: Make your own.

I have a lot more leeway with homemade treats than for the packaged and processed versions from the store.

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]]> Wed, 14 Sep 2016 12:09:43 -0600 <![CDATA[You don't need your stove to make this crunchy, spicy, vegan wrap]]> http://gazette.com/you-dont-need-your-stove-to-make-this-crunchy-spicy-vegan-wrap/article/1585372?custom_click=rss http://gazette.com/you-dont-need-your-stove-to-make-this-crunchy-spicy-vegan-wrap/article/1585372?custom_click=rss

Where would vegan cuisine be without nuts? It would be less interesting, I'd say. We wouldn't have cashew cream (and all its uses), we wouldn't have almond and so many other nondairy milks, and we wouldn't have all those tacos, "meatballs" and other dishes made with ground walnuts instead of beef.

It likely would be protein-challenged. Vegetarians can get their protein fix from eggs and dairy, after all, while vegans are looking primarily at beans, grains and nuts. Nuts play an even bigger role for raw-food vegans, who use them for no-bake pastry crusts and the like.

I eat much less dairy and fewer eggs than I did when I first became vegetarian four years ago, but I'm still not vegan - and I'm certainly no raw foodist.

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]]> Wed, 14 Sep 2016 05:05:02 -0600 <![CDATA[On Food: Colorado Springs cook takes first place in recipe contest]]> http://gazette.com/on-food-colorado-springs-cook-takes-first-place-in-recipe-contest/article/1585373?custom_click=rss http://gazette.com/on-food-colorado-springs-cook-takes-first-place-in-recipe-contest/article/1585373?custom_click=rss

And the winner is: Connie Higgins.

Higgins took first in The Gazette's Fall Harvest Recipe Contest. Yours truly had the honor of sorting through the dozens of recipes submitted by readers. I was impressed by Higgins' almond crusted zucchini bites with harissa dip for several reasons. First, it used the tasty exotic Middle Eastern spice harissa in the dip. Harissa is a Tunisian sauce made with hot chilies, garlic, cumin, coriander, caraway and olive oil. Another thing the recipe had going for it was that it was a clever way to use up the ever abundant zucchini this time of year. Plus it will appeal to those who follow vegetarian, vegan or gluten-free diets.

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]]> Wed, 14 Sep 2016 05:00:02 -0600 <![CDATA[Wine Guy: Sonoma County is prime source for zinfandel]]> http://gazette.com/wine-guy-sonoma-county-is-prime-source-for-zinfandel/article/1585374?custom_click=rss http://gazette.com/wine-guy-sonoma-county-is-prime-source-for-zinfandel/article/1585374?custom_click=rss

As a settler that came to America from humble origins in Europe (Croatia and southern Italy) and flourished, zinfandel is the quintessentially American grape.

Zinfandel is particularly successful in California. The zesty raspberry, cherry and blackberry fruit in these exuberant, bold wines often is accented with spice and a wild character.

They also are great values. Even as prices have crept up in recent years, most of the best wines are under $40. Most of the wines in this column are under $25.

While there are several locations in California where the grape does well, Sonoma County offers particularly hospitable climes.

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]]> Wed, 14 Sep 2016 05:00:01 -0600 <![CDATA[Tuna never tasted as good as in this Asian-inspired salad]]> http://gazette.com/tuna-never-tasted-as-good-as-in-this-asian-inspired-salad/article/1585358?custom_click=rss http://gazette.com/tuna-never-tasted-as-good-as-in-this-asian-inspired-salad/article/1585358?custom_click=rss

Canned tuna is underrated. While most keep a can or two on hand for the occasional tuna salad sandwich, it's rare to stray far from that for this tasty and versatile protein.

Canned tuna can be used as a protein swap in many recipes, and it's shelf-stable, inexpensive and chock-full of protein. One cup of drained canned tuna packs about 40 grams of protein, so it's filling enough for lunch or dinner.

Budget cooks take note: Tuna is easy to nab on sale, even for name brands, so load up since it has an incredibly long shelf life.

Most tuna seems to be packed in water these days to save calories. But I prefer the flavor of oil-packed fish - it tastes more like fresh fish - so I keep a couple of oil-packed cans for recipes

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]]> Tue, 13 Sep 2016 04:15:29 -0600 <![CDATA[Kevin Bacon loved Baconfest invite, is sorry he can't attend]]> http://gazette.com/kevin-bacon-loved-baconfest-invite-is-sorry-he-cant-attend/article/feed/396618?custom_click=rss http://gazette.com/kevin-bacon-loved-baconfest-invite-is-sorry-he-cant-attend/article/feed/396618?custom_click=rss

BRATTLEBORO, Vt. (AP) — A Vermont town has struck out in its attempt to bring home the bacon — Kevin Bacon, that is.

Brattleboro wanted the actor to visit for its annual Baconfest, a celebration of all things related to the fatty cured pork strips.

Kevin Bacon said Monday in a video he won't be able to make it because he's filming in Vancouver. He says he appreciates the "hilarious effort" that went into trying to get him there.

The Brattleboro Area Chamber of Commerce had launched a social media blitz inviting him to Saturday's event. Residents and even a U.S. senator have been photographed with a life-size cardboard cutout of him called Flat Bacon as part of the campaign.

Kevin Bacon is from the Philadelphia

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]]> Mon, 12 Sep 2016 16:33:09 -0600 <![CDATA[A bit of acid and fat do wonders to amp the flavor of fish]]> http://gazette.com/a-bit-of-acid-and-fat-do-wonders-to-amp-the-flavor-of-fish/article/feed/396595?custom_click=rss http://gazette.com/a-bit-of-acid-and-fat-do-wonders-to-amp-the-flavor-of-fish/article/feed/396595?custom_click=rss

Given how quickly it cooks, fish stands out as the perfect candidate for a weeknight meal, especially in the fall, when the resurgence of school and work can seem like the onset of hurricane season.

The only problem? Fish can be bland, the light white variety in particular. Happily, white fish fillets are like chicken breasts, they play nicely with all sorts of ingredients. And that means there are plenty of ways to amp up the flavor.

The simplest fix is to reach for acid. At the very least, a cooked fish fillet will always benefit from a spritz of lemon or lime. If you briefly marinate that fillet in lemon or lime juice before cooking it, it becomes much more flavorful without tasting acidic.

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]]> Mon, 12 Sep 2016 07:18:04 -0600 <![CDATA[Italian squash bake brings Mediterranean flair to dinner]]> http://gazette.com/italian-squash-bake-brings-mediterranean-flair-to-dinner/article/feed/394836?custom_click=rss http://gazette.com/italian-squash-bake-brings-mediterranean-flair-to-dinner/article/feed/394836?custom_click=rss

This week's Italian squash bake is a true work horse. Want an easy, make-ahead weeknight side dish? This will do the trick. Hosting both vegetarians and meat eaters for dinner? Serve Italian squash bake along with grilled chicken or fish on the side for the carnivores, and you'll be all set.

Since the recipe is quite flexible, you can easily make as much or as little as you need. The colors of the vegetable slices are pretty, juxtaposed against one another, making this a company-worthy recipe with zero last-minute prep.

A quick note to parents: Once you've sliced up the veggies, let your little ones do the layering — it's a great way to include them in the vegetable cookery of dinnertime. And you almost can't mess this up,

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]]> Wed, 07 Sep 2016 12:27:06 -0600 <![CDATA['I know it's coming ... but when?' Colorado Springs' newest brewery required patience]]> http://gazette.com/i-know-its-coming-...-but-when-colorado-springs-newest-brewery-required-patience/article/1584939?custom_click=rss http://gazette.com/i-know-its-coming-...-but-when-colorado-springs-newest-brewery-required-patience/article/1584939?custom_click=rss

Craft beer fans didn't need a mystical oracle to predict the Colorado Springs brewery count was about to rise in late spring 2015, when the sign for Cerberus Brewing Co. went up outside a former veterinary hospital on Colorado Avenue.

What they would need is a little Persephone-style patience.

"It was very hard for three or four months to keep that vision in your head when there were no sidewalks and no parking. It was like, 'I know it's coming ... but when?'" said co-owner and brewer Josh Adamski, whose brewery celebrates a grand opening this month. "I've been waiting a long time to do this so it's nice to finally start saying, 'Yeah, I brew these beers.' It's exciting.

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Wed, 07 Sep 2016 11:58:08 -0600
<![CDATA[Colorado Springs woman wild for fish — and adventure]]> http://gazette.com/colorado-springs-woman-wild-for-fish-and-adventure/article/1584940?custom_click=rss http://gazette.com/colorado-springs-woman-wild-for-fish-and-adventure/article/1584940?custom_click=rss

Lacie Richardson has spunk. And she doesn't turn a blind eye to adventure.

Consider that during two semesters as an exchange student at University of Alaska Southeast, Richardson went sea kayaking, snowshoeing to a remote cabin at night and ice fishing with a chainsaw. She also worked as a deckhand on a charter boat.

And she came back to the Lower 48 with a passion for fish. So much so that the Colorado Springs native launched Wild Woman Fish Co.

"I started bringing frozen fish to the Springs one box at a time," Richardson, 29, said. "One box became two, then four, then 10, and now I order between 400 to 750 pounds of salmon and halibut from Alaska weekly. ... We hope in our fourth quarter to be moving 4,000 to 5,000

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Wed, 07 Sep 2016 11:31:39 -0600
<![CDATA[COOKING ON DEADLINE: Simple, tender, flavorful brisket]]> http://gazette.com/cooking-on-deadline-simple-tender-flavorful-brisket/article/feed/394321?custom_click=rss http://gazette.com/cooking-on-deadline-simple-tender-flavorful-brisket/article/feed/394321?custom_click=rss

As the Jewish holidays approach, it's time for many of us to think about brisket.

My sister who cooks for the Jewish holidays every year (and plenty during the rest of the year) recently admitted to me that she had never made brisket, that it intimidated her. How to make sure it's flavorful? How to know how long to cook it? It all made her anxious.

This brisket recipe is straightforward, uses traditional seasonings and flavors, and results in a tender-but-still-sliceable piece of meat. Aside from setting aside a few hours for it to cook, it really takes little work.

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