<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Fri, 03 Jul 2015 09:41:42 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Well-known Colorado Springs chef bowing out after long career]]> http://gazette.com/well-known-colorado-springs-chef-bowing-out-after-long-career/article/1554818?custom_click=rss http://gazette.com/well-known-colorado-springs-chef-bowing-out-after-long-career/article/1554818?custom_click=rss

Lawrence "Chip" Johnson has hung up his knife roll.

The former owner and executive chef of The Warehouse Restaurant and Gallery, 25 W. Cimmarron St., announced via email June 23 at 6:20 p.m., "I am departing The Warehouse and retiring from the restaurant business effective immediately."

Who can blame him? He's been a chef or owner for 40 years. He was the force behind "Colorado Cuisine," using locally sourced foods before it was trendy. His menus always featured wild game from Colorado fields and streams. And don't even get me started on all the awards he has earned over the years. There will be a void in the culinary scene with Johnson's departure.



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Lawrence "Chip" Johnson has hung up his knife roll.

The former owner and executive chef of The Warehouse Restaurant and Gallery, 25 W. Cimmarron St., announced via email June 23 at 6:20 p.m., "I am departing The Warehouse and retiring from the restaurant business effective immediately."

Who can blame him? He's been a chef or owner for 40 years. He was the force behind "Colorado Cuisine," using locally sourced foods before it was trendy. His menus always featured wild game from Colorado fields and streams. And don't even get me started on all the awards he has earned over the years. There will be a void in the culinary scene with Johnson's departure.

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Thu, 02 Jul 2015 13:13:11 -0600
<![CDATA[Rid the gluten from your pizza with this easy chickpea crust]]> http://gazette.com/rid-the-gluten-from-your-pizza-with-this-easy-chickpea-crust/article/feed/248818?custom_click=rss http://gazette.com/rid-the-gluten-from-your-pizza-with-this-easy-chickpea-crust/article/feed/248818?custom_click=rss

If there's a more basic and universally loved dish than pizza, I can't name it. Bread, cheese and tomatoes... Perfect!

Unless, that is, you're one of those poor souls who is sensitive to gluten. Happily, here's a pizza that swaps out the traditional Italian wheat-based crust for a chickpea "flour" crust that's popular in many parts of the world. And it's just in time for the start of tomato season.

Chickpea flour is nothing more complicated than ground-up dried chickpeas. A widely-used ingredient in Middle Eastern and Indian cuisines, it is known variously as besan, gram flour, garbanzo bean flour and cici bean flour. The direct inspiration for this pizza was the popular Provencal street food called socca.

Read more on Colorado Springs Gazette


]]> If there's a more basic and universally loved dish than pizza, I can't name it. Bread, cheese and tomatoes... Perfect!

Unless, that is, you're one of those poor souls who is sensitive to gluten. Happily, here's a pizza that swaps out the traditional Italian wheat-based crust for a chickpea "flour" crust that's popular in many parts of the world. And it's just in time for the start of tomato season.

Chickpea flour is nothing more complicated than ground-up dried chickpeas. A widely-used ingredient in Middle Eastern and Indian cuisines, it is known variously as besan, gram flour, garbanzo bean flour and cici bean flour. The direct inspiration for this pizza was the popular Provencal street food called socca.]]> Thu, 02 Jul 2015 10:45:25 -0600 <![CDATA[Give peas a chance? Not in my guacamole, says Obama]]> http://gazette.com/give-peas-a-chance-not-in-my-guacamole-says-obama/article/feed/248617?custom_click=rss http://gazette.com/give-peas-a-chance-not-in-my-guacamole-says-obama/article/feed/248617?custom_click=rss

WASHINGTON (AP) — Give peas a chance? When it comes to guacamole, no way, says President Barack Obama.

He dipped into the great guacamole debate Wednesday after The New York Times suggested adding fresh green peas to guacamole.

The recipe triggered intense discussion on the Internet and wound its way into the president's Twitter Q-and-A session on health care.

It turns out the president is a traditionalist when it comes to his guac.

His tweet: "respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. Classic."

On that, he was in bipartisan agreement with Republican presidential aspirant Jeb Bush.

Bush's tweet was even more pointed: "You don't put peas in guacamole.

Read more on Colorado Springs Gazette


]]> WASHINGTON (AP) — Give peas a chance? When it comes to guacamole, no way, says President Barack Obama.

He dipped into the great guacamole debate Wednesday after The New York Times suggested adding fresh green peas to guacamole.

The recipe triggered intense discussion on the Internet and wound its way into the president's Twitter Q-and-A session on health care.

It turns out the president is a traditionalist when it comes to his guac.

His tweet: "respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. Classic."

On that, he was in bipartisan agreement with Republican presidential aspirant Jeb Bush.

Bush's tweet was even more pointed: "You don't put peas in guacamole.]]> Wed, 01 Jul 2015 18:00:43 -0600 <![CDATA[Pikes Pub: Storybook looks to next chapter]]> http://gazette.com/pikes-pub-storybook-looks-to-next-chapter/article/1554696?custom_click=rss http://gazette.com/pikes-pub-storybook-looks-to-next-chapter/article/1554696?custom_click=rss

Pete Kilman has a day job, but his dream is to have a storybook ending in which his beer pays the bills.

Brewing, talking and drinking beer is too much fun for the owner of Colorado Springs' Storybook Brewing for him to want to stay forever at a stock-trading software company. Every afternoon when he opens the brewery gives Kilman another chance to chat with customers, ask their thoughts on his offerings and talk shop with a visiting brewer or two.

"I just love beer and the beer community," Kilman said. "People in Colorado Springs who come to breweries just love beer. The beer community here is just awesome."

That sense of community has grown for Kilman since he made the switch from homebrewer to professional when



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]]>
Pete Kilman has a day job, but his dream is to have a storybook ending in which his beer pays the bills.

Brewing, talking and drinking beer is too much fun for the owner of Colorado Springs' Storybook Brewing for him to want to stay forever at a stock-trading software company. Every afternoon when he opens the brewery gives Kilman another chance to chat with customers, ask their thoughts on his offerings and talk shop with a visiting brewer or two.

"I just love beer and the beer community," Kilman said. "People in Colorado Springs who come to breweries just love beer. The beer community here is just awesome."

That sense of community has grown for Kilman since he made the switch from homebrewer to professional when

]]>
Wed, 01 Jul 2015 16:14:54 -0600
<![CDATA[Don't let corn be a summer sideshow. Grill it for a salad!]]> http://gazette.com/dont-let-corn-be-a-summer-sideshow.-grill-it-for-a-salad/article/feed/248450?custom_click=rss http://gazette.com/dont-let-corn-be-a-summer-sideshow.-grill-it-for-a-salad/article/feed/248450?custom_click=rss

The two most common side dishes at a barbecue are coleslaw and potato salad. But as much as I love those, I firmly believe it's time for corn salad to take its rightful place at the picnic table.

Corn is summer's chameleon. It can take on a sweet and delicate personality when eaten raw or lightly steamed, or it can hit the grill and get a little smoky char to become the bold hero of the table. And once it has been charred and blistered a bit, corn can hold up to the heat of fresh chilies and other big flavors.

One of my favorite ways to make corn salad is to blister the kernels on the grill, then toss them with onions, heirloom tomatoes and jalapenos.

Read more on Colorado Springs Gazette


]]> The two most common side dishes at a barbecue are coleslaw and potato salad. But as much as I love those, I firmly believe it's time for corn salad to take its rightful place at the picnic table.

Corn is summer's chameleon. It can take on a sweet and delicate personality when eaten raw or lightly steamed, or it can hit the grill and get a little smoky char to become the bold hero of the table. And once it has been charred and blistered a bit, corn can hold up to the heat of fresh chilies and other big flavors.

One of my favorite ways to make corn salad is to blister the kernels on the grill, then toss them with onions, heirloom tomatoes and jalapenos.]]> Wed, 01 Jul 2015 11:01:02 -0600 <![CDATA[LIST: Farmers markets in the Colorado Springs area]]> http://gazette.com/list-farmers-markets-in-the-colorado-springs-area/article/1552971?custom_click=rss http://gazette.com/list-farmers-markets-in-the-colorado-springs-area/article/1552971?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 5:30 p.m., Mondays through Saturdays; 10 a.m. to 4 p.m. Sundays, through November, 632-2788, spencersgardens.com

Monday

- Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 6 p.m., June (date TBD) through October. wmmi.org

Wednesday

- Briargate, 7610 N. Union Blvd., 9 a.m. to 3 p.m., through Oct. 14. springsfarmersmarkets.com

- Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 6 p.m., June (date TBD) through October. wmmi.org

- Ivywild School, 1604 S. Cascade Ave., 3 to 7 p.m., June 10 through Oct. 7,



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]]>
A look at farmers markets in the Colorado Springs area:

Daily

- Spencer's Lawn & Garden Center, 1430 S. Tejon St., 9 a.m. to 5:30 p.m., Mondays through Saturdays; 10 a.m. to 4 p.m. Sundays, through November, 632-2788, spencersgardens.com

Monday

- Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 6 p.m., June (date TBD) through October. wmmi.org

Wednesday

- Briargate, 7610 N. Union Blvd., 9 a.m. to 3 p.m., through Oct. 14. springsfarmersmarkets.com

- Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 6 p.m., June (date TBD) through October. wmmi.org

- Ivywild School, 1604 S. Cascade Ave., 3 to 7 p.m., June 10 through Oct. 7,

]]>
Wed, 01 Jul 2015 10:25:28 -0600
<![CDATA[S'mores get new flavors with varied ingredients]]> http://gazette.com/smores-get-new-flavors-with-varied-ingredients/article/1554695?custom_click=rss http://gazette.com/smores-get-new-flavors-with-varied-ingredients/article/1554695?custom_click=rss

That gooey, chocolatey, crunchy, quintessential American campfire treat is getting a makeover.

S'mores are turning up in unexpected sweet settings and savory dishes and even being transformed into adult beverages.

Think Lemon Meringue Pie S'mores, made with lemon curd (homemade or store-bought), roasted vanilla marshmallows and graham crackers. And Salty Caramel Bacon S'mores - consisting of crisp bacon, chocolate with salted caramel and marshmallows sandwiched between graham crackers.

While you're going rogue, who says you need to use graham crackers? Give s'mores a savory riff on Insalata Caprese, using wheat crackers and sandwich slices of mozzarella and tomatoes with basil leaves between the wheat numbers.



Read more on Colorado Springs Gazette


]]>
That gooey, chocolatey, crunchy, quintessential American campfire treat is getting a makeover.

S'mores are turning up in unexpected sweet settings and savory dishes and even being transformed into adult beverages.

Think Lemon Meringue Pie S'mores, made with lemon curd (homemade or store-bought), roasted vanilla marshmallows and graham crackers. And Salty Caramel Bacon S'mores - consisting of crisp bacon, chocolate with salted caramel and marshmallows sandwiched between graham crackers.

While you're going rogue, who says you need to use graham crackers? Give s'mores a savory riff on Insalata Caprese, using wheat crackers and sandwich slices of mozzarella and tomatoes with basil leaves between the wheat numbers.

]]>
Wed, 01 Jul 2015 10:19:43 -0600
<![CDATA[High-end Colorado Springs chocolate-maker hoping for sweet success]]> http://gazette.com/high-end-colorado-springs-chocolate-maker-hoping-for-sweet-success/article/1554764?custom_click=rss http://gazette.com/high-end-colorado-springs-chocolate-maker-hoping-for-sweet-success/article/1554764?custom_click=rss

There isn't a single candy bar at Cacao Chemistry. Instead, small decorated truffles are displayed in a glass case with prices starting at $2.50.

Even though the truffle could be eaten in two bites, there is a chemistry behind it. It might be sweet, it might be salty, fruity - with a little wine or whiskey in it.

Inspired by the way different ingredients blend in a mix of flavors in the chocolates, Sam Lang and Travis Ashing started Cacao Chemistry. Cacao is the Latin word for the cocoa bean tree. Their logo includes the abbreviation - Ca - for the element calcium. That's because calcium is the primary element in milk, and milk and chocolate share a great chemistry, Lang said.



Read more on Colorado Springs Gazette


]]>
There isn't a single candy bar at Cacao Chemistry. Instead, small decorated truffles are displayed in a glass case with prices starting at $2.50.

Even though the truffle could be eaten in two bites, there is a chemistry behind it. It might be sweet, it might be salty, fruity - with a little wine or whiskey in it.

Inspired by the way different ingredients blend in a mix of flavors in the chocolates, Sam Lang and Travis Ashing started Cacao Chemistry. Cacao is the Latin word for the cocoa bean tree. Their logo includes the abbreviation - Ca - for the element calcium. That's because calcium is the primary element in milk, and milk and chocolate share a great chemistry, Lang said.

]]>
Wed, 01 Jul 2015 09:59:58 -0600
<![CDATA[Ditch the dogs and take your July 4 links to a new level]]> http://gazette.com/ditch-the-dogs-and-take-your-july-4-links-to-a-new-level/article/1554693?custom_click=rss http://gazette.com/ditch-the-dogs-and-take-your-july-4-links-to-a-new-level/article/1554693?custom_click=rss

Anybody can grill a hot dog, slap it on a bun and add the usual ketchup and mustard. So how about going a bit beyond the ordinary this July Fourth?

Let's start with the meat. Rather than a basic dog, up the ante by grilling something more robust, such as bratwurst sausages or peppery kielbasas. They are bigger, meatier and more flavorful. For toppings, go decidedly German, filling the buns with sauerkraut, cheese and sauteed apple.



Read more on Colorado Springs Gazette


]]>
Anybody can grill a hot dog, slap it on a bun and add the usual ketchup and mustard. So how about going a bit beyond the ordinary this July Fourth?

Let's start with the meat. Rather than a basic dog, up the ante by grilling something more robust, such as bratwurst sausages or peppery kielbasas. They are bigger, meatier and more flavorful. For toppings, go decidedly German, filling the buns with sauerkraut, cheese and sauteed apple.

]]>
Wed, 01 Jul 2015 08:45:42 -0600
<![CDATA[Colorado Springs area cooking classes and events starting July 1, 2015]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-july-1-2015/article/1554797?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-july-1-2015/article/1554797?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Italian Foods, 2 p.m. July 11, $30.

Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Summer Produce, 2-4 p.m. July 13, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Making Jams and Jellies, 9-11 a.m. or 6-8 p.m. July 14, $5. Registration required by July 8. The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Call or go online for cost. Registration: 1-303-377-3222, theseasonedchef.com. - Couples Class: Aloha Hawaii from The Avenue Grill, 6:30-9:30

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]]> WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Italian Foods, 2 p.m. July 11, $30.

Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Summer Produce, 2-4 p.m. July 13, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Making Jams and Jellies, 9-11 a.m. or 6-8 p.m. July 14, $5. Registration required by July 8. The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Call or go online for cost. Registration: 1-303-377-3222, theseasonedchef.com. - Couples Class: Aloha Hawaii from The Avenue Grill, 6:30-9:30]]> Wed, 01 Jul 2015 04:15:05 -0600 <![CDATA[Doing the impossible - Improving on strawberry-rhubarb pie]]> http://gazette.com/doing-the-impossible-improving-on-strawberry-rhubarb-pie/article/1554694?custom_click=rss http://gazette.com/doing-the-impossible-improving-on-strawberry-rhubarb-pie/article/1554694?custom_click=rss

A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that?

This summer we decided to crank it up and take this pie to a new level. We started by ditching the usual cooked strawberries in favor of fresh raspberries. The raspberries get arranged over a simple but deliciously tart-sweet rhubarb compote. And we didn't stop there. We layered all of that over a vanilla pudding, giving us the best of two worlds - fruit pie and cream pie.

For ease, the components can be prepared in advance, then assembled closer to serving. But don't assemble more than eight hours ahead of time or the crust will get soggy. No matter when you assemble it, don't hesitate to top everything with whipped cream

Read more on Colorado Springs Gazette


]]> A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that?

This summer we decided to crank it up and take this pie to a new level. We started by ditching the usual cooked strawberries in favor of fresh raspberries. The raspberries get arranged over a simple but deliciously tart-sweet rhubarb compote. And we didn't stop there. We layered all of that over a vanilla pudding, giving us the best of two worlds - fruit pie and cream pie.

For ease, the components can be prepared in advance, then assembled closer to serving. But don't assemble more than eight hours ahead of time or the crust will get soggy. No matter when you assemble it, don't hesitate to top everything with whipped cream]]> Wed, 01 Jul 2015 04:15:04 -0600 <![CDATA[The classic macaroni salad, not updated even a little]]> http://gazette.com/the-classic-macaroni-salad-not-updated-even-a-little/article/1554692?custom_click=rss http://gazette.com/the-classic-macaroni-salad-not-updated-even-a-little/article/1554692?custom_click=rss

We reached all the way back to the "Mad Men" era for inspiration as we crafted this classic July Fourth side dish. It's macaroni salad in all its tangy, comfortingly mayonnaise-rich, decades-ago glory. This is pasta salad as your parents - or more likely your grandparents - remember it. You won't be able to stop shoveling it onto your plate.

Want to make it more substantial? Shredded cooked chicken would be a fine addition, as would cooked and crumbled bacon. Or go for broke and add both. But whatever you do, don't skimp on the mayo, and don't even think about use light, fat-free or tofu mayo.

Read more on Colorado Springs Gazette


]]> We reached all the way back to the "Mad Men" era for inspiration as we crafted this classic July Fourth side dish. It's macaroni salad in all its tangy, comfortingly mayonnaise-rich, decades-ago glory. This is pasta salad as your parents - or more likely your grandparents - remember it. You won't be able to stop shoveling it onto your plate.

Want to make it more substantial? Shredded cooked chicken would be a fine addition, as would cooked and crumbled bacon. Or go for broke and add both. But whatever you do, don't skimp on the mayo, and don't even think about use light, fat-free or tofu mayo.]]> Wed, 01 Jul 2015 04:15:03 -0600 <![CDATA[No local lobster handy? Get a lobster roll fix with shrimp]]> http://gazette.com/no-local-lobster-handy-get-a-lobster-roll-fix-with-shrimp/article/1554691?custom_click=rss http://gazette.com/no-local-lobster-handy-get-a-lobster-roll-fix-with-shrimp/article/1554691?custom_click=rss

Wildly flavorful and obscenely indulgent, lobster rolls are a summertime fixture at every seafood shack in New England. Problem is, these heavily-buttered hot dog buns stuffed with chunks of mayonnaise-rich lobster and maybe a little celery for crunch can be pricey. Also, it's not as if everyone everywhere can count on finding fresh Maine lobster at their local store. So I came up with this recipe, my attempt to concoct a poor man's lobster roll.

I did it by swapping shrimp for the lobster, and I must say it turned out splendidly. You do have to be careful not to overcook the shrimp. So let me share some tips with you.

First, don't be fooled by the raw shrimp at the fish counter. Simply because they are raw doesn't mean they

Read more on Colorado Springs Gazette


]]> Wildly flavorful and obscenely indulgent, lobster rolls are a summertime fixture at every seafood shack in New England. Problem is, these heavily-buttered hot dog buns stuffed with chunks of mayonnaise-rich lobster and maybe a little celery for crunch can be pricey. Also, it's not as if everyone everywhere can count on finding fresh Maine lobster at their local store. So I came up with this recipe, my attempt to concoct a poor man's lobster roll.

I did it by swapping shrimp for the lobster, and I must say it turned out splendidly. You do have to be careful not to overcook the shrimp. So let me share some tips with you.

First, don't be fooled by the raw shrimp at the fish counter. Simply because they are raw doesn't mean they]]> Wed, 01 Jul 2015 04:15:03 -0600 <![CDATA[Colorado Springs area beer related events starting July 1, 2015]]> http://gazette.com/colorado-springs-area-beer-related-events-starting-july-1-2015/article/1554737?custom_click=rss http://gazette.com/colorado-springs-area-beer-related-events-starting-july-1-2015/article/1554737?custom_click=rss

BREW CALENDAR

Tuesdays

Tuesday Night Karma Hour - One dollar per pint sold will be donated to a local charity, 5-9 p.m., Bristol Brewing Co., 1604 S. Cascade Ave. ; bristolbrewing.com.

Fridays

New Beer Friday - Launch of new beer, 5 p.m., Red Leg Brewing Co., 4630 Forge Road, Suite B; redlegbrewing.com.

First Saturdays

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

Sundays

Special Beer Tappings - 5-7:30 p.m., Green Man Taproom and Beer Garden, 320 S. Weber St.; 237-2711, drink@greenmantaps.com.

July 9

Colorado Springs Sky Sox vs. Oklahoma City Redhawks - $3 Craft Brew - 7:05 p.m., Security Service

Read more on Colorado Springs Gazette


]]> BREW CALENDAR

Tuesdays

Tuesday Night Karma Hour - One dollar per pint sold will be donated to a local charity, 5-9 p.m., Bristol Brewing Co., 1604 S. Cascade Ave. ; bristolbrewing.com.

Fridays

New Beer Friday - Launch of new beer, 5 p.m., Red Leg Brewing Co., 4630 Forge Road, Suite B; redlegbrewing.com.

First Saturdays

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

Sundays

Special Beer Tappings - 5-7:30 p.m., Green Man Taproom and Beer Garden, 320 S. Weber St.; 237-2711, drink@greenmantaps.com.

July 9

Colorado Springs Sky Sox vs. Oklahoma City Redhawks - $3 Craft Brew - 7:05 p.m., Security Service]]> Wed, 01 Jul 2015 04:15:02 -0600 <![CDATA[Crank your lemonade cred with 5 easy sweet-tart infusions]]> http://gazette.com/crank-your-lemonade-cred-with-5-easy-sweet-tart-infusions/article/1554690?custom_click=rss http://gazette.com/crank-your-lemonade-cred-with-5-easy-sweet-tart-infusions/article/1554690?custom_click=rss

Straight up fresh lemonade is, of course, delicious. It's the classic summer refreshment. And we're going to walk you through making a truly wonderful basic version, as well as some terrific infused lemonades that doctor up that basic batch with some fantastic complementary flavors.

But first, let's move way beyond basic. Because as good as a straight up lemonade is, we can't help but think it gets even better when you add a little splash of something adults-only.

The important thing to consider when adding alcohol to lemonade is that you are playing with a highly acidic ingredient. This means you'll want to select liquors that play nicely with that. They should either be relatively neutral to let the lemon juice shine, or

Read more on Colorado Springs Gazette


]]> Straight up fresh lemonade is, of course, delicious. It's the classic summer refreshment. And we're going to walk you through making a truly wonderful basic version, as well as some terrific infused lemonades that doctor up that basic batch with some fantastic complementary flavors.

But first, let's move way beyond basic. Because as good as a straight up lemonade is, we can't help but think it gets even better when you add a little splash of something adults-only.

The important thing to consider when adding alcohol to lemonade is that you are playing with a highly acidic ingredient. This means you'll want to select liquors that play nicely with that. They should either be relatively neutral to let the lemon juice shine, or]]> Wed, 01 Jul 2015 04:15:02 -0600 <![CDATA[Bryan Voltaggio: Get comfortable with new take on home food]]> http://gazette.com/bryan-voltaggio-get-comfortable-with-new-take-on-home-food/article/feed/248112?custom_click=rss http://gazette.com/bryan-voltaggio-get-comfortable-with-new-take-on-home-food/article/feed/248112?custom_click=rss

MIAMI (AP) — Bryan Voltaggio's new cookbook may be titled "Home," but these are not the breezy, 30-minute meals you might expect from book named with an everyday ethos.

Because when this star of Bravo's "Top Chef" and owner of nine restaurants cooks at home... Well, it isn't quite the same as when you and I cook at home.

"When I cook at home, it's a little more involved," he said in a recent telephone interview.

There are no weeknight dinners here. No lunches or toss-together this-and-that meals. Voltaggio is all about brunches, Sunday suppers, Super Bowl Sundays and big holiday meals.

Read more on Colorado Springs Gazette


]]> MIAMI (AP) — Bryan Voltaggio's new cookbook may be titled "Home," but these are not the breezy, 30-minute meals you might expect from book named with an everyday ethos.

Because when this star of Bravo's "Top Chef" and owner of nine restaurants cooks at home... Well, it isn't quite the same as when you and I cook at home.

"When I cook at home, it's a little more involved," he said in a recent telephone interview.

There are no weeknight dinners here. No lunches or toss-together this-and-that meals. Voltaggio is all about brunches, Sunday suppers, Super Bowl Sundays and big holiday meals.]]> Tue, 30 Jun 2015 13:16:08 -0600 <![CDATA[Chew on this: 5 top dining spots in the Colorado Springs area]]> http://gazette.com/chew-on-this-5-top-dining-spots-in-the-colorado-springs-area/article/1554741?custom_click=rss http://gazette.com/chew-on-this-5-top-dining-spots-in-the-colorado-springs-area/article/1554741?custom_click=rss

Who has the best burger in Colorado Springs? How about best barbecue or pizza? Gazette readers voted and so did we.

Here are the results:

- Best Barbecue

- Best Burger

- Best Burrito

- Best Pizza

- Best Fish Taco

Visit Best of the Springs for a complete list of dining bests.



Read more on Colorado Springs Gazette


]]>
Who has the best burger in Colorado Springs? How about best barbecue or pizza? Gazette readers voted and so did we.

Here are the results:

- Best Barbecue

- Best Burger

- Best Burrito

- Best Pizza

- Best Fish Taco

Visit Best of the Springs for a complete list of dining bests.

]]>
Tue, 30 Jun 2015 12:15:04 -0600
<![CDATA[Eat well: Asian hot pots bring loads of veggies to the dining table]]> http://gazette.com/eat-well-asian-hot-pots-bring-loads-of-veggies-to-the-dining-table/article/1554722?custom_click=rss http://gazette.com/eat-well-asian-hot-pots-bring-loads-of-veggies-to-the-dining-table/article/1554722?custom_click=rss

Andrew Zimmern is obsessed with Asian hot pot meals. This I learned during his cooking demonstration, Amazing Asian Hot Pots, at the Food & Wine Classic in Aspen, held the third weekend in June.

Zimmern is likely best known for "Bizarre Foods with Andrew Zimmern," which has aired on Travel Channel since 2006. The show also has morphed into other series that he has hosted.

Hot pot refers to East Asian stews that start in a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. The cooked food usually is eaten with a dipping sauce.

"This is super healthy," he said, "like I took the skin off the chicken. It's

Read more on Colorado Springs Gazette


]]> Andrew Zimmern is obsessed with Asian hot pot meals. This I learned during his cooking demonstration, Amazing Asian Hot Pots, at the Food & Wine Classic in Aspen, held the third weekend in June.

Zimmern is likely best known for "Bizarre Foods with Andrew Zimmern," which has aired on Travel Channel since 2006. The show also has morphed into other series that he has hosted.

Hot pot refers to East Asian stews that start in a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. The cooked food usually is eaten with a dipping sauce.

"This is super healthy," he said, "like I took the skin off the chicken. It's]]> Tue, 30 Jun 2015 04:10:18 -0600 <![CDATA[A healthy steak that keeps you firmly in the produce aisle]]> http://gazette.com/a-healthy-steak-that-keeps-you-firmly-in-the-produce-aisle/article/1554720?custom_click=rss http://gazette.com/a-healthy-steak-that-keeps-you-firmly-in-the-produce-aisle/article/1554720?custom_click=rss

We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore. Which is why vegetable "steaks" are becoming increasingly popular.

The concept is simple. Cut up thick slices of veggies - often eggplant, portabella mushroom caps, heads of cauliflower - and grill or broil them as you would beef steaks. If you are a doubter, let me be the first to say I understand. I was skeptical, too. But veggie steaks rank among the more satisfying of meatless meal options. They won't replace a juicy rib-eye, but they will make a satisfying meal.

Cauliflower is a veggie steak favorite, its flavor enhanced by the high heat of grilling or roasting, which coax out a sweet earthiness.

Read more on Colorado Springs Gazette


]]> We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore. Which is why vegetable "steaks" are becoming increasingly popular.

The concept is simple. Cut up thick slices of veggies - often eggplant, portabella mushroom caps, heads of cauliflower - and grill or broil them as you would beef steaks. If you are a doubter, let me be the first to say I understand. I was skeptical, too. But veggie steaks rank among the more satisfying of meatless meal options. They won't replace a juicy rib-eye, but they will make a satisfying meal.

Cauliflower is a veggie steak favorite, its flavor enhanced by the high heat of grilling or roasting, which coax out a sweet earthiness.]]> Tue, 30 Jun 2015 04:10:04 -0600 <![CDATA[Using a spiral cutter to put a healthy twist on french fries]]> http://gazette.com/using-a-spiral-cutter-to-put-a-healthy-twist-on-french-fries/article/feed/247727?custom_click=rss http://gazette.com/using-a-spiral-cutter-to-put-a-healthy-twist-on-french-fries/article/feed/247727?custom_click=rss

I've been watching the "zoodle" craze from the sidelines. Admittedly, I've been tempted to jump in. Noodles made from healthy zucchini using a super-cool spiral cutter? Yes, please!

But truthfully, I've harbored fears that the fad (and my interest) would quickly fade, leaving me with one more gadget to add to the donation pile.

If you haven't seen a spiral cutter, it is a small piece of kitchen equipment (several companies offer different models and styles) that cuts vegetables into (very!) long, curly noodle shapes. You push the vegetable into the blade area, turning it, hence the "spiral.

Read more on Colorado Springs Gazette


]]> I've been watching the "zoodle" craze from the sidelines. Admittedly, I've been tempted to jump in. Noodles made from healthy zucchini using a super-cool spiral cutter? Yes, please!

But truthfully, I've harbored fears that the fad (and my interest) would quickly fade, leaving me with one more gadget to add to the donation pile.

If you haven't seen a spiral cutter, it is a small piece of kitchen equipment (several companies offer different models and styles) that cuts vegetables into (very!) long, curly noodle shapes. You push the vegetable into the blade area, turning it, hence the "spiral.]]> Mon, 29 Jun 2015 10:31:08 -0600 <![CDATA[Making a richer corn chowder with help from sunflower seeds]]> http://gazette.com/making-a-richer-corn-chowder-with-help-from-sunflower-seeds/article/feed/247098?custom_click=rss http://gazette.com/making-a-richer-corn-chowder-with-help-from-sunflower-seeds/article/feed/247098?custom_click=rss

Recently, I've been smitten with sunflower seeds.

Admittedly, it's not an ingredient I normally think much of. In fact, sunflower seeds tend to remind me of really bad salad bars from the '80s. At least, they did until I recently enjoyed an entree made almost entirely of sunflower seeds served to me at the pretty amazing Relae restaurant in Copenhagen.

The folks behind this dish — Christian Puglisi and Kim Rossen — wowed me with a risotto made from sunflower seeds instead of rice. The seeds formed both the "rice," as well as the sauce (they were pureed). It was rich and creamy and savory in ways that left me craving more. It also inspired me to work on cracking the code for a home version of the dish.

Read more on Colorado Springs Gazette


]]> Recently, I've been smitten with sunflower seeds.

Admittedly, it's not an ingredient I normally think much of. In fact, sunflower seeds tend to remind me of really bad salad bars from the '80s. At least, they did until I recently enjoyed an entree made almost entirely of sunflower seeds served to me at the pretty amazing Relae restaurant in Copenhagen.

The folks behind this dish — Christian Puglisi and Kim Rossen — wowed me with a risotto made from sunflower seeds instead of rice. The seeds formed both the "rice," as well as the sauce (they were pureed). It was rich and creamy and savory in ways that left me craving more. It also inspired me to work on cracking the code for a home version of the dish.]]> Fri, 26 Jun 2015 07:45:53 -0600 <![CDATA[Learn to master the grilling of veggies you'd normally roast]]> http://gazette.com/learn-to-master-the-grilling-of-veggies-youd-normally-roast/article/feed/246752?custom_click=rss http://gazette.com/learn-to-master-the-grilling-of-veggies-youd-normally-roast/article/feed/246752?custom_click=rss

I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They're all delicious this way and — Bonus! — they all become tender in an agreeably short amount of time.

But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!

The first problem was to figure out how to cut these vegetables so they wouldn't fall through the slats of the grill grates.

Read more on Colorado Springs Gazette


]]> I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They're all delicious this way and — Bonus! — they all become tender in an agreeably short amount of time.

But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!

The first problem was to figure out how to cut these vegetables so they wouldn't fall through the slats of the grill grates.]]> Thu, 25 Jun 2015 09:48:53 -0600 <![CDATA[Time to enjoy the classic fried fish sandwich of summer]]> http://gazette.com/time-to-enjoy-the-classic-fried-fish-sandwich-of-summer/article/feed/246016?custom_click=rss http://gazette.com/time-to-enjoy-the-classic-fried-fish-sandwich-of-summer/article/feed/246016?custom_click=rss

Need a break from the grill? Probably not, but it's still good to remember that there are classic summer foods that don't need an open flame to be delicious.

As a gentle reminder, we created this versatile and crazy delicious po'boy that fries up on the stovetop in a flash. We like catfish in our po'boys, but flounder works, too. You even could use haddock or cod, but you'll need to trim the fillets down to sandwich size.

For maximum flavor, we make our own tartar sauce. And it's so much better than anything you'll get from a bottle. Be sure to taste it after you mix it. Our recipe makes a mild version, but we like to jack up the heat with an extra splash of hot sauce. You'll want to adjust it to your liking.

Read more on Colorado Springs Gazette


]]> Need a break from the grill? Probably not, but it's still good to remember that there are classic summer foods that don't need an open flame to be delicious.

As a gentle reminder, we created this versatile and crazy delicious po'boy that fries up on the stovetop in a flash. We like catfish in our po'boys, but flounder works, too. You even could use haddock or cod, but you'll need to trim the fillets down to sandwich size.

For maximum flavor, we make our own tartar sauce. And it's so much better than anything you'll get from a bottle. Be sure to taste it after you mix it. Our recipe makes a mild version, but we like to jack up the heat with an extra splash of hot sauce. You'll want to adjust it to your liking.]]> Tue, 23 Jun 2015 10:31:42 -0600 <![CDATA[Culinary game changer: The secret to the perfect poached egg]]> http://gazette.com/culinary-game-changer-the-secret-to-the-perfect-poached-egg/article/feed/245788?custom_click=rss http://gazette.com/culinary-game-changer-the-secret-to-the-perfect-poached-egg/article/feed/245788?custom_click=rss

COPENHAGEN, Denmark (AP) — It took nearly 20,000 miles to discover this secret, but cracking the code of the perfect poached egg made every one of them worth it. And I'll save you the travel trouble.

I was on the tail end of a culinary circumnavigation of the globe. I was hungry and jetlagged and slowly eating my way through Copenhagen, home to some of the most innovative chefs in the world. Lunch on my second day in this almost painfully romantic and beautiful city was at Relae, a casual restaurant — and one of the world's top 50 — that specializes in no-fuss, organic food with big, bold flavors and beautiful (but unpretentious) platings.

The meal included a bend-the-mind sort of dessert — fantastically tart lemon so

Read more on Colorado Springs Gazette


]]> COPENHAGEN, Denmark (AP) — It took nearly 20,000 miles to discover this secret, but cracking the code of the perfect poached egg made every one of them worth it. And I'll save you the travel trouble.

I was on the tail end of a culinary circumnavigation of the globe. I was hungry and jetlagged and slowly eating my way through Copenhagen, home to some of the most innovative chefs in the world. Lunch on my second day in this almost painfully romantic and beautiful city was at Relae, a casual restaurant — and one of the world's top 50 — that specializes in no-fuss, organic food with big, bold flavors and beautiful (but unpretentious) platings.

The meal included a bend-the-mind sort of dessert — fantastically tart lemon so]]> Mon, 22 Jun 2015 15:01:04 -0600 <![CDATA[A healthy steak that keeps you firmly in the produce aisle]]> http://gazette.com/a-healthy-steak-that-keeps-you-firmly-in-the-produce-aisle/article/feed/245700?custom_click=rss http://gazette.com/a-healthy-steak-that-keeps-you-firmly-in-the-produce-aisle/article/feed/245700?custom_click=rss

We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore. Which is why vegetable "steaks" are becoming increasingly popular.

The concept is pretty simple. We cut up thick slices of veggies — often eggplant, portabella mushroom caps, heads of cauliflower — and grill or broil them just as we would beef steaks. If you are doubter, let me be the first to say I understand. I was skeptical, too. But veggie steaks really rank up there in the most satisfying of meatless meal options. They won't replace your juicy rib-eye, but they will make a satisfying meal.

Cauliflower is a veggie steak favorite, its flavor enhanced by the high heat of grilling or roasting, which coax out a sweet

Read more on Colorado Springs Gazette


]]> We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore. Which is why vegetable "steaks" are becoming increasingly popular.

The concept is pretty simple. We cut up thick slices of veggies — often eggplant, portabella mushroom caps, heads of cauliflower — and grill or broil them just as we would beef steaks. If you are doubter, let me be the first to say I understand. I was skeptical, too. But veggie steaks really rank up there in the most satisfying of meatless meal options. They won't replace your juicy rib-eye, but they will make a satisfying meal.

Cauliflower is a veggie steak favorite, its flavor enhanced by the high heat of grilling or roasting, which coax out a sweet ]]> Mon, 22 Jun 2015 10:47:53 -0600 <![CDATA[Let others worry about the burgers. You focus on the sangria]]> http://gazette.com/let-others-worry-about-the-burgers.-you-focus-on-the-sangria/article/feed/245095?custom_click=rss http://gazette.com/let-others-worry-about-the-burgers.-you-focus-on-the-sangria/article/feed/245095?custom_click=rss

Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it's hard to go wrong at an outdoor summer party when you're the one toting the pitcher cocktail.

Still, I'm not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don't add ice until it's in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail.

For this recipe, I call for cava — the sparkling wine of Spain — but feel free to substitute the bubbles of your choic

Read more on Colorado Springs Gazette


]]> Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it's hard to go wrong at an outdoor summer party when you're the one toting the pitcher cocktail.

Still, I'm not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don't add ice until it's in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail.

For this recipe, I call for cava — the sparkling wine of Spain — but feel free to substitute the bubbles of your choic]]> Fri, 19 Jun 2015 12:02:02 -0600 <![CDATA[Cut summer pies down to size _ single serving size, that is]]> http://gazette.com/cut-summer-pies-down-to-size-single-serving-size-that-is/article/feed/244740?custom_click=rss http://gazette.com/cut-summer-pies-down-to-size-single-serving-size-that-is/article/feed/244740?custom_click=rss

Big, family-sized pies tend to get all the summer dessert glory, but when it comes to picnics and backyard barbecues, I actually favor single serving hand pies.

Sure, it's a little more work to make a batch of hand pies than to make one large one, but the little guys are easier to transport and easier to eat. They also are awfully versatile. Hand pies can be savory or sweet, and can take a variety of shapes; I'm partial to those shaped like half-moons. So as we head into the heart of peach season, I decided to share this recipe for half-moon-shaped hand pies filled with yummy peaches.

Peaches must be peeled before cooking, which can be tedious.

Read more on Colorado Springs Gazette


]]> Big, family-sized pies tend to get all the summer dessert glory, but when it comes to picnics and backyard barbecues, I actually favor single serving hand pies.

Sure, it's a little more work to make a batch of hand pies than to make one large one, but the little guys are easier to transport and easier to eat. They also are awfully versatile. Hand pies can be savory or sweet, and can take a variety of shapes; I'm partial to those shaped like half-moons. So as we head into the heart of peach season, I decided to share this recipe for half-moon-shaped hand pies filled with yummy peaches.

Peaches must be peeled before cooking, which can be tedious.]]> Thu, 18 Jun 2015 12:17:29 -0600 <![CDATA[Doing the impossible _ Improving on strawberry-rhubarb pie]]> http://gazette.com/doing-the-impossible-improving-on-strawberry-rhubarb-pie/article/feed/244421?custom_click=rss http://gazette.com/doing-the-impossible-improving-on-strawberry-rhubarb-pie/article/feed/244421?custom_click=rss

A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that?

This summer we decided to crank it up and take this pie to a whole new level. We started by ditching the usual cooked strawberries in favor of fresh raspberries. The raspberries get arranged over a simple but deliciously tart-sweet rhubarb compote. And we didn't stop there. We layered all of that over a vanilla pudding, giving us the best of two worlds — fruit pie and cream pie.

For ease, the components can be prepared ahead of time, then assembled closer to serving. Just don't assemble more than eight hours ahead of time, otherwise your crust will get soggy.

Read more on Colorado Springs Gazette


]]> A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that?

This summer we decided to crank it up and take this pie to a whole new level. We started by ditching the usual cooked strawberries in favor of fresh raspberries. The raspberries get arranged over a simple but deliciously tart-sweet rhubarb compote. And we didn't stop there. We layered all of that over a vanilla pudding, giving us the best of two worlds — fruit pie and cream pie.

For ease, the components can be prepared ahead of time, then assembled closer to serving. Just don't assemble more than eight hours ahead of time, otherwise your crust will get soggy.]]> Wed, 17 Jun 2015 21:30:46 -0600 <![CDATA[Want great barbecue sauce? Learn the basic building blocks]]> http://gazette.com/want-great-barbecue-sauce-learn-the-basic-building-blocks/article/feed/244292?custom_click=rss http://gazette.com/want-great-barbecue-sauce-learn-the-basic-building-blocks/article/feed/244292?custom_click=rss Barbecue sauce is a very personal thing. For some, it means a thick, sweet red sauce. For others, it is mustard-based. For those who grew up in North Carolina like I did, it's vinegar-based. Regional differences aside, these days barbecue sauces are made from everything from blueberries to espresso to orange juice, maple syrup, tequila and beer.

And I love them all! The term "barbecue sauce" has become a catch-all for a quick sauce to go on meat, poultry and fish, either as a finishing glaze or a dipping sauce, and truly anything goes!

On the competitive barbecue circuit, most teams start with their favorite store-bought barbecue sauce, then doctor it with "secret" ingredients.

Read more on Colorado Springs Gazette


]]> Barbecue sauce is a very personal thing. For some, it means a thick, sweet red sauce. For others, it is mustard-based. For those who grew up in North Carolina like I did, it's vinegar-based. Regional differences aside, these days barbecue sauces are made from everything from blueberries to espresso to orange juice, maple syrup, tequila and beer.

And I love them all! The term "barbecue sauce" has become a catch-all for a quick sauce to go on meat, poultry and fish, either as a finishing glaze or a dipping sauce, and truly anything goes!

On the competitive barbecue circuit, most teams start with their favorite store-bought barbecue sauce, then doctor it with "secret" ingredients.]]> Wed, 17 Jun 2015 08:15:42 -0600 <![CDATA[Pigs get off the hook for these summer-friendly grilled ribs]]> http://gazette.com/pigs-get-off-the-hook-for-these-summer-friendly-grilled-ribs/article/feed/243977?custom_click=rss http://gazette.com/pigs-get-off-the-hook-for-these-summer-friendly-grilled-ribs/article/feed/243977?custom_click=rss We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too. After all, why should pork ribs get all the attention when the weather gets warm?

We start by coating our beef short ribs with a flavorful dry rub, then letting them soak up the flavor for at least four hours (and if you have time to let them go all night, all the better). Then they hit the grill for a low and slow afternoon over indirect heat. Finally, we finish them with an orange marmalade-based barbecue sauce that caramelizes into a thick, sticky, sweet-and-tangy lacquer.

If orange marmalade isn't your thing, apricot jam would

Read more on Colorado Springs Gazette


]]> We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too. After all, why should pork ribs get all the attention when the weather gets warm?

We start by coating our beef short ribs with a flavorful dry rub, then letting them soak up the flavor for at least four hours (and if you have time to let them go all night, all the better). Then they hit the grill for a low and slow afternoon over indirect heat. Finally, we finish them with an orange marmalade-based barbecue sauce that caramelizes into a thick, sticky, sweet-and-tangy lacquer.

If orange marmalade isn't your thing, apricot jam would]]> Tue, 16 Jun 2015 10:21:23 -0600