<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Thu, 19 Jan 2017 16:29:41 -0700 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs' Temple Shalom puts spotlight on Israeli cuisine with film and buffet]]> http://gazette.com/colorado-springs-temple-shalom-puts-spotlight-on-israeli-cuisine-with-film-and-buffet/article/1594558?custom_click=rss http://gazette.com/colorado-springs-temple-shalom-puts-spotlight-on-israeli-cuisine-with-film-and-buffet/article/1594558?custom_click=rss

Many of us fondly remember Temple Shalom Sisterhood's pop-up deli, where corned beef sandwiches were sold by the hundreds to benefit the organization. Sadly that was discontinued several years ago. Temple members have created a new event with an educational focus: The Jewish Film Series.

The series kicked off in November, and now the second film, "Searching for Israeli Cuisine," is on tap for Jan. 29. It's directed by Roger Sherman and follows chef Michael Solomonov - winner of a James Beard award and co-owner of the acclaimed Zahav restaurant in Philadelphia - into kitchens all over Israel. Among his other prestigious awards, Sherman won a James Beard award for "The Restaurateur," about the creation of two world-class restaurants.



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Wed, 18 Jan 2017 15:05:41 -0700
<![CDATA[Dried fruits come to life when simmered with tea]]> http://gazette.com/dried-fruits-come-to-life-when-simmered-with-tea/article/1594557?custom_click=rss http://gazette.com/dried-fruits-come-to-life-when-simmered-with-tea/article/1594557?custom_click=rss

Warm, fragrant and sweet, this medley of dried fruit simmered in vanilla and honey-infused chai tea is the kind of comfort food to go for when you want that cozy, feel-good essence in a healthful way.

With only a few ingredients, it manages to have layers of flavor because the spices already are packed into the tea bags. (You could use regular or decaffeinated.) All it takes is half of a vanilla bean (or you could stir in a half teaspoon of vanilla extract at the end) and some honey to round out the flavor with a deep, homey sweetness.

To make it, you cook everything in a pot for four minutes, remove the tea bags, then continue to cook for a few minutes, until the fruit is plump and the liquid is thickened.

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]]> Wed, 18 Jan 2017 04:10:02 -0700 <![CDATA[Colorado Springs area cooking classes and events starting Jan. 18, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-jan.-18-2017/article/1594556?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-jan.-18-2017/article/1594556?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. - Cooking without a Recipe 3 - Entrees, 6-8 p.m. Thursday, $55. - Cutlery Test Drive, 6-7 p.m. Friday, $10. - Cookware Test Drive, 6-7 p.m. Jan. 25, $10. - Cooking without a Recipe 4 - Baking, 6-8 p.m. Jan. 26, $55. - Cutlery Test Drive, 6-7 p.m. Jan. 27, $10.

The French Kitchen - Call location and for cost. Registration: 694-4016, tfkcc.com. - Bread & Jam, 5:30-9:30 p.m.

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]]> Wed, 18 Jan 2017 04:10:01 -0700 <![CDATA[Some basic Italian we all can use]]> http://gazette.com/some-basic-italian-we-all-can-use/article/1594523?custom_click=rss http://gazette.com/some-basic-italian-we-all-can-use/article/1594523?custom_click=rss

If you have been eyeing the bunches of broccoli rabe in the grocery store but passing by because you are unsure how to cook the vegetable, here is your cue to stop, pick some up and discover something powerfully delicious and healthful.

The accompanying recipe is like Broccoli Rabe 101: a basic preparation all cooks should have in their back pockets to serve as a side for about any Italian-style entree, from pastas and pizzas to chicken piccata; to be piled on panini; or to be chopped and cooked into frittatas.

Broccoli rabe, also called rapini, is a more intensely flavorful, more nutrient-packed cruciferous cousin of broccoli. Despite its name and appearance, it's not a type of broccoli but is more closely related

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]]> Tue, 17 Jan 2017 04:25:06 -0700 <![CDATA[Dinner in 25 Minutes: Skip the salad, and turn your greens into soup]]> http://gazette.com/dinner-in-25-minutes-skip-the-salad-and-turn-your-greens-into-soup/article/1594519?custom_click=rss http://gazette.com/dinner-in-25-minutes-skip-the-salad-and-turn-your-greens-into-soup/article/1594519?custom_click=rss

Submit a good cook to a blind tasting of salad greens, and he or she probably can recognize the types by their flavor or crunch. But I bet those same cooks might not think those flavors are strong enough to translate into soup.

This recipe might be the proving ground they need. It couldn't be simpler: broth, a mix of your favorite greens, a few aromatics and the mild creaminess of a Gorgonzola dolce. You can use an immersion (stick) blender to whiz it up in the pot, which retains some of the nice textures involved, or you can puree it to a fare-thee-well, as shown in the accompanying photo.

Keep it in mind when you come across salad greens that are looking a bit limp in the crisper drawer. You can create something

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]]> Tue, 17 Jan 2017 04:20:03 -0700 <![CDATA[Chefs and kids agree: Chicken fingers are an ideal go-to meal]]> http://gazette.com/chefs-and-kids-agree-chicken-fingers-are-an-ideal-go-to-meal/article/1594079?custom_click=rss http://gazette.com/chefs-and-kids-agree-chicken-fingers-are-an-ideal-go-to-meal/article/1594079?custom_click=rss

Here's one thing a lot of restaurant chefs have in common with a lot of kids, and we're not talking about the wunderkinder who compete on junior cooking shows: They love good, crispy, crunchy chicken tenderloins, aka chicken fingers.

"They are the easiest thing to cook and eat when you're busy back there," says Ed Scarpone, an executive chef in Washington.

Scarpone says he knows "for a fact" that his pals who cook in high-end restaurants often bring in chicken tenderloins or order a case of them that never will make it out of the kitchen, starring in staff meals instead. He prefers a spicy coating, and he whetted our appetite with talk of cacio e pepe chicken fingers with a Parm sauce.



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Wed, 11 Jan 2017 10:35:36 -0700
<![CDATA[Wine Guy: Some options if your wallet is a bit light after holidays]]> http://gazette.com/wine-guy-some-options-if-your-wallet-is-a-bit-light-after-holidays/article/1594080?custom_click=rss http://gazette.com/wine-guy-some-options-if-your-wallet-is-a-bit-light-after-holidays/article/1594080?custom_click=rss

Most of us indulge at least some during the holidays - waistlines tend to expand and wallet sizes shrink - then in the subsequent months we work to regain balance. With wine, after a few splurges, we're likely to return to less expensive, everyday values.

The best places to look for values are in less prestigious countries and less regarded regions in celebrated countries. But there is no reason to sacrifice quality and taste for lower price. You won't have to with any of the wines below (all imports and none over $17).

Portugal is a good place to start. Esporão, whose origins date to the 13th century, has a great value lineup led by Monte Velho Red Blend (2014, $10), Duas Castas White Blend (2014, $13) and Assobio Red

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]]> Wed, 11 Jan 2017 04:15:04 -0700 <![CDATA[Colorado Springs area cooking classes and events starting Jan. 11, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-jan.-11-2017/article/1594082?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-jan.-11-2017/article/1594082?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.

Colorado State University Extension - 701 Court Street, Suite C, Pueblo. Registration: 719-583-6566. - Cheese Making: Intro to Soft Cheeses, 6-8 p.m. Tuesday, $25; tinyurl.com/hfh4kyt.

The French Kitchen - Call for location and cost. Registration: 694-4016, tfkcc.com. - I Love Veggies, for ages 9-12, 4:45-6:45 p.m. Thursday. - Fix & Feast 3, 9 a.m.-noon Saturday. - Croque, 11:30 a.m.-12:30 p.m. Monday. - Bread & Jam, 5:30-9:30 p.m. Jan.

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]]> Wed, 11 Jan 2017 04:15:04 -0700 <![CDATA[This simple salad will see you through winter]]> http://gazette.com/this-simple-salad-will-see-you-through-winter/article/1594076?custom_click=rss http://gazette.com/this-simple-salad-will-see-you-through-winter/article/1594076?custom_click=rss

This, to me, is the ideal winter salad. It offers a light, crisp counterpoint to just about anything you might be stewing or roasting, but also the depth of flavor to stand up to those hearty dishes, and seasonal notes that feel right on a chilly night. It's simple to make, which is why it is a weeknight staple in my home this time of year. It is also festive and enticing enough to serve as a starter for a holiday dinner, where it will set the right tone and rev your guests' appetites without spoiling them for the main course.

The salad itself has just four ingredients, and each can be varied based on your preferences or what you have at home. I use red leaf for its autumnal hue and yielding crispness, but green leaf, kale, spinach

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]]> Wed, 11 Jan 2017 04:15:03 -0700 <![CDATA[Flatbread supports a quick saute at the end of the day]]> http://gazette.com/flatbread-supports-a-quick-saute-at-the-end-of-the-day/article/1594078?custom_click=rss http://gazette.com/flatbread-supports-a-quick-saute-at-the-end-of-the-day/article/1594078?custom_click=rss

Like many people, I have two styles to my cooking: for company, and for me and my partner.

For the former, mostly on the weekends, I spend more time on dishes that are perhaps a little flashier and usually more involved, and even if I get creative, I typically start with a solid base of dependable recipes. Night in and night out, though, what comes to the table is much more off the cuff. And sometimes when I start I don't know how I'm going to finish, or what the result might be.

The more entertaining I do on some nights or seasons, the more I crave simplicity wherever else I can find it. Which is why a weeknight dinner is often a grain-bowl-type concoction of leftovers, or a taco or salad of the same.



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Tue, 10 Jan 2017 17:51:55 -0700
<![CDATA[Dish offers pleasing blend of flavors]]> http://gazette.com/dish-offers-pleasing-blend-of-flavors/article/1594024?custom_click=rss http://gazette.com/dish-offers-pleasing-blend-of-flavors/article/1594024?custom_click=rss

Anytime capers mingle with anchovies and garlic, I'm happy. You might think these are very strong flavors, but, when used sparingly, they add a lovely layer of salty/savory flavor to any dish.

When I serve this to my family, I don't mention anchovies. And they think it's delicious.

The cauliflower is browned in the pan before it's braised. Don't cook it too long in the liquid or it will lose its firm texture. If you want a vegetarian version, skip the anchovies and use vegetable broth.

I was making this for the second time when I realized I didn't have fresh parsley, so I grabbed a bag of baby arugula and it was a nice amendment.

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]]> Tue, 10 Jan 2017 04:20:02 -0700 <![CDATA[PETA wants 'YOU...to go vegan' this Inauguration Day]]> http://gazette.com/peta-wants-you...to-go-vegan-this-inauguration-day/article/1593792?custom_click=rss http://gazette.com/peta-wants-you...to-go-vegan-this-inauguration-day/article/1593792?custom_click=rss

Inauguration Day is about to get very revealing in the name of vegan diets — People for the Ethical Treatment of Animals (PETA) is plastering the D.C. parade route with posters featuring a bikini-clad reality TV star urging Americans to go meat-free.

A star-spangled bikini-wearing Courtney Stodden is seen in the posters, obtained exclusively by ITK from PETA. Sporting a "sexy Uncle Sam" look, Stodden is shown modeling a red, white, and blue top hat and pointing her finger above the message: “I want YOU…to go vegan. Join the Animals’ Party!”

The ads will be placed on bus shelters on the parade route for President-elect Donald Trump’s Jan.



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Fri, 06 Jan 2017 11:10:14 -0700
<![CDATA[2 new Girl Scouts cookies available to celebrate 100 years]]> http://gazette.com/2-new-girl-scouts-cookies-available-to-celebrate-100-years/article/1593636?custom_click=rss http://gazette.com/2-new-girl-scouts-cookies-available-to-celebrate-100-years/article/1593636?custom_click=rss

Girl Scouts cookie season is almost here — along with new flavors.

The Girl Scouts organization is marking its 100th year of cookie sales by releasing two new cookies.

Two S'mores flavors will be available this year in select markets. One cookie is a graham sandwich with chocolate and marshmallow filling, and the second is a graham dipped in crème icing under a chocolate coating.

Overall, Girl Scouts offer about one dozen cookie options. Sales begin in 25 at the end of January.

Click here for more information on cookie varieties and recipes.



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Wed, 04 Jan 2017 13:18:42 -0700
<![CDATA[Colorado Springs area cooking classes and events starting Jan. 4, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-jan.-4-2017/article/1593610?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-jan.-4-2017/article/1593610?custom_click=rss 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.

Colorado State University Extension - 701 Court St., Suite C, Pueblo. Registration: 719-583-6566, tinyurl.com/hv6acut. - Food Safety Training for Colorado Cottage Food Producers, 1-4 p.m. Saturday, $40.

The French Kitchen - Call for location and for cost. Registration: 694-4016, tfkcc.com. - I Love Veggies, for ages 9-12, 4:45-6:45 p.m. Jan. 12. - Fix & Feast 3, 9 a.m.-noon Jan. 14. - Croque, 11:30 a.m.-12:30 p.m. Jan. 16.

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

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]]> Wed, 04 Jan 2017 04:10:28 -0700 <![CDATA[Dinner in 25 minutes: A bowlful of bow ties]]> http://gazette.com/dinner-in-25-minutes-a-bowlful-of-bow-ties/article/1593609?custom_click=rss http://gazette.com/dinner-in-25-minutes-a-bowlful-of-bow-ties/article/1593609?custom_click=rss

Your average pasta with vodka cream sauce often comes with a choice of two sides: regret or a forget-the-calories attitude. But this recipe, plucked from the pages of a new cookbook that pairs menus with classic movies, puts a more positive spin on the dish. (It was suggested as an accompaniment to the 1933 film "Female" because the movie "ends with a kick.")

Instead of the usual canned tomatoes, a roasted red pepper puree and mere tablespoons of tomato paste - plus a little garlic - make the sauce base, with no added fat. The result is zesty and bright-tasting, and there's just enough of it to cling to tender bow ties. The typical amounts of vodka and heavy cream are reduced; because the liquor doesn't cook for long, you become

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]]> Wed, 04 Jan 2017 04:10:07 -0700 <![CDATA[Festive take on risotto creates special New Year's Eve dish]]> http://gazette.com/festive-take-on-risotto-creates-special-new-years-eve-dish/article/feed/434967?custom_click=rss http://gazette.com/festive-take-on-risotto-creates-special-new-years-eve-dish/article/feed/434967?custom_click=rss

Even though risotto is a simple rice dish, I associate it with special occasions.

A northern Italian rice dish cooked in broth to a creamy consistency, risotto is most often served as a first course. But in the U.S., we serve it as a side or a main course.

It most always includes butter, onions and wine. I have made white wine risotto with spring peas and crab meat and red-wine risotto with caramelized shallots and mushrooms. But I never thought about making Champagne risotto until my friend and fellow chef, Bob Blumer mentioned it to me. I immediately knew that Champagne risotto would have to become my New Year's Eve staple — it's comforting on a cold night and easy to prepare while talking and drinking with friends.

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]]> Thu, 22 Dec 2016 10:27:14 -0700 <![CDATA[Let five-spice powder turn a 'blah' chicken into warm spice]]> http://gazette.com/let-five-spice-powder-turn-a-blah-chicken-into-warm-spice/article/feed/434543?custom_click=rss http://gazette.com/let-five-spice-powder-turn-a-blah-chicken-into-warm-spice/article/feed/434543?custom_click=rss

Eating healthy on a budget and tight schedule means the boneless skinless chicken breast makes frequent appearances on our dinner table. It's a smart choice as a lean protein — one cup of cubed chicken breast has a whopping 43 grams of protein yet only 5 grams of fat (fewer than 2 of those are saturated).

But the chicken breast story goes beyond protein gram counts. White meat chicken provides a sizeable chunk of our daily requirements for several vitamins and minerals, most notably B6, niacin, phosphorous and selenium, and smaller quantities of a slew of others. Impressive stats from the cut of meat that goes on mega-sale about every 4 weeks, and freezes so well that you can stock up when it does.

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]]> Wed, 21 Dec 2016 08:56:13 -0700 <![CDATA[COOKING ON DEADLINE: Vietnamese Shrimp Salad]]> http://gazette.com/cooking-on-deadline-vietnamese-shrimp-salad/article/feed/434171?custom_click=rss http://gazette.com/cooking-on-deadline-vietnamese-shrimp-salad/article/feed/434171?custom_click=rss

This is the time of year when food writers start lamenting about how much we've all indulged. We offer up lighter recipes as a way to make amends for our fourth-quarter behavior. Mea culpa, and pass the bran flakes.

I'd rather think about all those ingredients that don't make it into traditional American holiday fare, which is so often dominated by meat, potatoes, cream and pie (somehow a food group of its own). In a non-ascetic way, let's turn the spotlight on ingredients that sparkle in flavor and happen to be healthful at the same time.

Asian food has always excelled in this area, and lately I've been drawn to Vietnamese cooking, with its bright clean essence.

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