<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Sun, 25 Jun 2017 15:03:48 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[LIST: Farmers markets in the Colorado Springs area]]> http://gazette.com/list-farmers-markets-in-the-colorado-springs-area/article/1604670?custom_click=rss http://gazette.com/list-farmers-markets-in-the-colorado-springs-area/article/1604670?custom_click=rss

A look at farmers markets in the Colorado Springs area:

Daily

Spencer's Lawn & Garden Center, 1430 S. Tejon St., 9 a.m. to 6 p.m., Mondays through Saturdays, through late October, 632-2788, spencers gardens.com. The store's Fountain location, 4720 Center Valley Drive offers a market Fridays through Sundays, from early July into October. Call for specific dates; 392-2726.

Tuesday

Fountain City Hall, 116 S. Main St., 10 a.m. to 6 p.m., through Sept. 26, 205-8574, localvorecolorado.com.

Wednesday

Briargate, 7610 N. Union Blvd., 10 a.m. to 4 p.m., through Oct. 11, springsfarmersmarkets.com.

Colorado Springs Pioneers Museum, 215 S. Tejon St., 3 to 7 p.m., June 14 through Oct. 11,



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Thu, 22 Jun 2017 07:59:21 -0600
<![CDATA[Colorado Springs kid, teen cooking camps educate and entertain]]> http://gazette.com/colorado-springs-kid-teen-cooking-camps-educate-and-entertain/article/1605604?custom_click=rss http://gazette.com/colorado-springs-kid-teen-cooking-camps-educate-and-entertain/article/1605604?custom_click=rss

It's officially summer. School has been out for a few weeks and the kids are driving you up the wall. You're at wit's end telling them to put down the smartphone and give social media a breather. You might remember that a few weeks ago, we told you about some cooking camps for kids. But at the time, The Cooks Marketplace, 4697 Centennial Blvd., had not yet organized its sessions. Now it has, and that means more classes for kids and teens to choose from.

The best part? "This is a kids ONLY time," according to a press release. "Of course, you are welcome to watch through our cooking class windows."

That means helicopter moms and dads get their wish, and everyone else can enjoy a little alone time.



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Wed, 21 Jun 2017 09:12:20 -0600
<![CDATA[The two-step secret to 20-minute chicken on a stick]]> http://gazette.com/the-two-step-secret-to-20-minute-chicken-on-a-stick/article/1605596?custom_click=rss http://gazette.com/the-two-step-secret-to-20-minute-chicken-on-a-stick/article/1605596?custom_click=rss

The accompanying recipe is the antidote to boring grilled chicken. It's nearly as easy to make but so much more enticing. The key is to toss the chicken with a mix of dried spices - ginger, garlic, turmeric, crushed red pepper flakes, salt and pepper - that turn the blank-canvas protein into something irresistibly flavorful and fragrant. No marinating time required.

The chicken would be delicious grilled like that, but this preparation goes a step further by threading bite-size chunks onto skewers alternately with plump green grapes. Once grilled, the sugars in those grapes caramelize; the fruit takes on a deep, mellow flavor, and provides a juicy, sweet counterpoint to the savory meat.

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]]> Wed, 21 Jun 2017 06:10:47 -0600 <![CDATA[For slaws with staying power and no leftovers, go cabbage-free]]> http://gazette.com/for-slaws-with-staying-power-and-no-leftovers-go-cabbage-free/article/1605595?custom_click=rss http://gazette.com/for-slaws-with-staying-power-and-no-leftovers-go-cabbage-free/article/1605595?custom_click=rss

When it comes to picnic and potluck contributions, almost everyone welcomes coleslaw. So why is it that what lands on the table is often store-bought?

I contend the fault lies with the cabbage. Unless you are serving one square mile of a neighborhood, an entire head of cabbage makes a heckuva lot of slaw. And if I want the charm of red and green shreds tangled together? Well, that's even more slaw or, worse, lingering half heads of red and green cabbage in the vegetable drawer, to accompany the containers of leftover slaw.

Let's turn this sad slaw story around by ditching the cabbage for the more interesting vegetables of early summer. In one: Radishes, pert and peppery, join forces with sweet snap peas and carrots.

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]]> Wed, 21 Jun 2017 06:10:26 -0600 <![CDATA[Frito Pie: From halftime to restaurant menus]]> http://gazette.com/frito-pie-from-halftime-to-restaurant-menus/article/1605594?custom_click=rss http://gazette.com/frito-pie-from-halftime-to-restaurant-menus/article/1605594?custom_click=rss

You likely encountered it first at a high school football game: the iconic yellow and red bag of Fritos torn open, filled with chili - inevitably ladled out of a slow cooker - and topped with cheese and diced onion.

Frito Pie, or Fritos Chili Pie, as it's officially known by the Frito-Lay company, is a dish as simple as they come. In her 2011 book "Fritos Pie: Stories, Recipes, and More," Kaleta Doolin, daughter of Fritos founder Charles Elmer Doolin, details the history of the company and the many curious recipes (Fritos Fruitcake! Fritos-Covered Ice Cream with Fritos Macaroons!) it has printed over the years.

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]]> Wed, 21 Jun 2017 06:10:20 -0600 <![CDATA[That time I threw a crispy snack on top of my summer salad]]> http://gazette.com/that-time-i-threw-a-crispy-snack-on-top-of-my-summer-salad/article/1605530?custom_click=rss http://gazette.com/that-time-i-threw-a-crispy-snack-on-top-of-my-summer-salad/article/1605530?custom_click=rss

I have been playing around with variations on seasoned, crispy chickpeas as a snack. Keen to avoid deep-frying them, I tried baking them several ways - at different temperatures for various amounts of time. But it was ultimately a 10-minute sizzle in a skillet with olive oil that won me over as the preferred method.

This technique gives the legume a creamier interior while crisping the outside to an addictive crunch, and the quick cooking time means they could be made on a whim, which is a plus when it comes to snacks, especially ones that are best eaten hot.

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]]> Tue, 20 Jun 2017 04:31:20 -0600 <![CDATA[This hamburger had me swooning]]> http://gazette.com/this-hamburger-had-me-swooning/article/1605047?custom_click=rss http://gazette.com/this-hamburger-had-me-swooning/article/1605047?custom_click=rss

When you reach a certain age, or belt size, you tend to slow down on the burger intake. So you must make those occasions of consumption count - and this is one variation that's worth the wait.

It's featured in the new "Shake Shack" cookbook and was created by Massimo Bottura, of Osteria Francescana in Modena, Italy, who paints plates with impeccable and imaginative flavors. His energy in the kitchen is infectious, as I've had the pleasure to witness.

This creation is loaded with umami, that fifth "savory taste," yet the recipe isn't the least bit chef-fussy. It consists of a food-processor-quick green sauce on top and balsamic mayo on the bottom; in between them goes a pan-seared patty of very cold, very lean ground beef



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Wed, 14 Jun 2017 11:20:29 -0600
<![CDATA[Finding the secret to a nourishing breakfast]]> http://gazette.com/finding-the-secret-to-a-nourishing-breakfast/article/1604983?custom_click=rss http://gazette.com/finding-the-secret-to-a-nourishing-breakfast/article/1604983?custom_click=rss

A nourishing breakfast - one with real staying power - includes protein, but many tell me they're in a rut, breakfast protein-wise. Happily, there are plenty of tasty and convenient solutions. First, there's no need to limit yourself to typical breakfast foods. Who says you can't start the day with some hummus and pita, a tuna sandwich or a bowl of lentil soup?

On the more classic end of the spectrum, there are eggs, of course, which seem to say "good morning" on the plate; milk (most people don't realize that a cup of milk has more protein than a large egg); yogurt; nuts and nut butters; and seeds. Health-conscious food lovers steer clear of breakfast meats such as sausage, with its saturated fat and nitrates.



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Wed, 14 Jun 2017 11:10:18 -0600
<![CDATA[Steven Raichien's latest cookbook is all about barbecue sauces, rubs and marinades]]> http://gazette.com/steven-raichiens-latest-cookbook-is-all-about-barbecue-sauces-rubs-and-marinades/article/1605046?custom_click=rss http://gazette.com/steven-raichiens-latest-cookbook-is-all-about-barbecue-sauces-rubs-and-marinades/article/1605046?custom_click=rss

With Father's Day coming up, it's a great time to give that special guy some tips for saucing up his grilling game.

And chances are, he's a griller. Seventy-five percent of adults in the United States own a grill or smoker, according to the Hearth, Patio & Barbecue Association.

Steven Raichlen, an award-winning barbecue cookbook author and master grill jockey, has just released "Barbecue Sauces, Rubs, and Marinades - Bastes, Butters, and Glazes, Too," his 13th book on the subject. Heck, the book alone would make a great gift for Dad. You'd be giving him a do-it-yourself doctorate on the subject. At the very least, make a batch of Raichlen's All-purpose Seasoned Salt, since virtually every recipe cooked on the grill calls for



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Wed, 14 Jun 2017 11:01:20 -0600
<![CDATA[What can you do with 1 pint of sour cherries?]]> http://gazette.com/what-can-you-do-with-1-pint-of-sour-cherries/article/1605048?custom_click=rss http://gazette.com/what-can-you-do-with-1-pint-of-sour-cherries/article/1605048?custom_click=rss

Sour cherries are be-still-my-heart beautiful. They almost seem to glow.

Sour cherries are true to their name, flavorwise, and one of the few fresh fruits you typically won't find in grocery stores, due to their delicate constitutions and fleeting availability.

(Fun fact: When exposed to light - even the amount that emanates from a bulb in the refrigerator - pitted sour cherries will discolor or darken. So keep them under opaque wraps.)

The takeaway: You must grab those sour cherries while you can. And just like the hawker says on TV: Supplies are limited. Three of my pints went into a pie; the fourth presented a quandary. Stockpile in the freezer or find the best use for two cups' worth?

I opted for using the



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Wed, 14 Jun 2017 10:59:48 -0600
<![CDATA[A Persian no-bake that takes the cake]]> http://gazette.com/a-persian-no-bake-that-takes-the-cake/article/1605049?custom_click=rss http://gazette.com/a-persian-no-bake-that-takes-the-cake/article/1605049?custom_click=rss

The next time you're looking for a sweet end to a Middle Eastern-inspired meal, try a no-bake dessert that's a standard among Iranian cooks. A pair of small helper's hands can stuff walnut pieces into tender pitted dates - which form the cake's base - while you stir up a roux until it's the color of toasty caramel.

The roux, aromatic spices and finally a crumbly blanket of pistachios go on top; once they're set, the cake's ready to go.

The freshness of the walnuts is key here. Best bet: Buy them at a Middle Eastern market, where the turnover is quick.



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Wed, 14 Jun 2017 10:58:54 -0600
<![CDATA[Colorado Springs area cooking classes and events starting June 14, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-june-14-2017/article/1605114?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-june-14-2017/article/1605114?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com. - Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies.

The Cooks Marketplace - 4697 Centennial Blvd. Registration: 960-4414, thecooks marketplace.com. - Spice it Up, 1-2 p.m. Saturday, free.

The French Kitchen - 4771 N. Academy Blvd. Registration: 694-4016, tfkcc.com. - Bread, 10-11 a.m., 2-3 p.m. or 6-7 p.m. Thursday. The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 303-377-3222, theseasonedchef.com. - Young Chefs Class: Italian, 10 a.m.-1 p.m. Thursday, $75. - Couples Class: A Filipino Party, 6:30-9:30 p.m. Friday, $160. -



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Wed, 14 Jun 2017 10:57:50 -0600
<![CDATA[Eat Well: New pressure cooker can make healthy meals fast in the microwave oven]]> http://gazette.com/eat-well-new-pressure-cooker-can-make-healthy-meals-fast-in-the-microwave-oven/article/1604984?custom_click=rss http://gazette.com/eat-well-new-pressure-cooker-can-make-healthy-meals-fast-in-the-microwave-oven/article/1604984?custom_click=rss

Both eyebrows shot up when I first read about a pressure cooker that can be used in a microwave oven. This is scary. How will the pressure be regulated? On the other hand, if the pressure cooker exploded, the mess could be contained in a smaller space - unlike when my grandma's old-fashioned pressure cooker blew up once, sending scalding hot pea soup all over the kitchen ceiling and floor.

These were the thoughts that went through my mind when a Kuhn Rikon catalog of new gadgets arrived featuring the Duromatic Micro pressure cooker. Kuhn Rikon is well-known for its line of high-quality, safe pressure cookers for traditional use on stovetops, as well as for its electric digital models. So I took a second look at this new entry.



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Tue, 13 Jun 2017 11:35:45 -0600
<![CDATA[Colorado Springs area cooking classes and events starting June 7, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-june-7-2017/article/1604574?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-june-7-2017/article/1604574?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Art of Grilling, 4 p.m. Saturday, call for cost.

- Cast Iron Cooking with Chef Don Louie, 6-8 p.m. Monday, $65.

The Curious Palate Wine Tasting Classes - Colorado Springs Fine Arts Center, 30 W. Dale St., $25 and up. Advance tickets: tinyurl.com /z8j5pcw. - 6-7 p.m. June 14.

The French Kitchen - 4771 N. Academy Blvd. Registration: 694-4016, tfkcc.com. - Italian, 9 a.m.-12:30 p.m. Tuesday. - Steak, 5:45-6:30 p.m. Tuesday. - Vegetables, 9 a.m.-12:30 p.m. or 5:30-9 p.m. June 14.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 303-377-3222,

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]]> Tue, 06 Jun 2017 07:35:02 -0600 <![CDATA[On Food: Colorado Springs restaurant industry members receive awards]]> http://gazette.com/on-food-colorado-springs-restaurant-industry-members-receive-awards/article/1604573?custom_click=rss http://gazette.com/on-food-colorado-springs-restaurant-industry-members-receive-awards/article/1604573?custom_click=rss

The Colorado Restaurant Association is one busy organization. From its beginnings in 1933, it has been an active advocate for food-service issues, held competitions, offered support and education for its members, and created programs for students wanting to pursue a career in the industry. It also hands out awards and scholarships, which happened recently and is what we focus on today.

Within the CRA is a philanthropic arm known as the Colorado Restaurant Foundation. It created the Colorado ProStart Program to help students pursue their passion for the food-service industry. The program offers junior and senior high school students a curriculum of classes in restaurant and hospitality management, culinary arts and business

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