<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Sun, 22 Oct 2017 06:06:09 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs native has been a fixture in the craft beer trend since 1987]]> http://gazette.com/colorado-springs-native-has-been-a-fixture-in-the-craft-beer-trend-since-1987/article/1613348?custom_click=rss http://gazette.com/colorado-springs-native-has-been-a-fixture-in-the-craft-beer-trend-since-1987/article/1613348?custom_click=rss

Colorado Springs native Alan Stiles is something of an elder statesman for the craft beer movement.

The head brewer at Phantom Canyon Brewing Co. started selling his own brews commercially in 1996. But his interest in craft beer dates to 1987, when he was majoring in history at Colorado State University.

"We would drink pale yellow beer that was cheap without much flavor," he said. "Then I had a bottle of Sam Smith Imperial Stout. It was an eye-opener. I never knew beer could taste this good. ... Me and my roommate decided we'd start brewing beer in our college dorm."

Craft brewing was becoming a thing, especially in Colorado. Stiles was on the cutting edge. After graduating from college, he continued brewing his own.

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Wed, 18 Oct 2017 09:54:34 -0600
<![CDATA[Even with healthful tweak, this savory veg bake stays sumptuous]]> http://gazette.com/even-with-healthful-tweak-this-savory-veg-bake-stays-sumptuous/article/1613346?custom_click=rss http://gazette.com/even-with-healthful-tweak-this-savory-veg-bake-stays-sumptuous/article/1613346?custom_click=rss

This recipe is my spin on a favorite from the very first cookbook I owned: the "Moosewood Cookbook," by Mollie Katzen. That book, which I still have - its cover sun-bleached and pages spattered - fed me throughout my college years and beyond. One dish I made again and again was the simply named Cheese-Beans, a savory, chili-seasoned bake of red beans, fresh tomatoes, chunks of sweet apple and cheese. Lots of cheese.

That heavy cheesiness is one reason I had not made it in years. But I found myself hankering for the dish recently, so I decided to take a fresh look and find a way to achieve its comforting, flavorful essence in a more healthful way. I'm sure glad I did, because now this sumptuous bake is officially back in my life.

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]]> Mon, 16 Oct 2017 16:05:15 -0600 <![CDATA[Wine Guy: Both sides of Andes Mountains produce fine wines]]> http://gazette.com/wine-guy-both-sides-of-andes-mountains-produce-fine-wines/article/1613345?custom_click=rss http://gazette.com/wine-guy-both-sides-of-andes-mountains-produce-fine-wines/article/1613345?custom_click=rss

South America's two best-known wine production regions - Argentina and Chile - are separated by about 100 miles over the majestic Andes Mountains, which is why the one-hour flight is more than 200 miles and five-plus hours by car.

Malbec is Argentina's signature grape. Most of the best come from Mendoza's high-altitude - roughly 3,000 to 5,000 feet - vineyards. Bodega Catena Zapata, arguably the country's most influential winery, produces high quality and value at every price level. The 2013 Catena ($24) is a beautiful wine at a fair price, precisely what makes Malbec so popular.

From nearby Salta, Bodega Colomé produces Malbec in a pure, precise style from vineyards at 6,000 to 10,000 feet above sea level, the world's

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Mon, 16 Oct 2017 16:05:08 -0600
<![CDATA[This trendy ingredient turns foods black and promises to purify you]]> http://gazette.com/this-trendy-ingredient-turns-foods-black-and-promises-to-purify-you/article/1613344?custom_click=rss http://gazette.com/this-trendy-ingredient-turns-foods-black-and-promises-to-purify-you/article/1613344?custom_click=rss

If all of 2017's trendy foods could be likened to a high school stereotype, the Unicorn Frappuccino would be the sequined prom queen, and the millennial pink smoothie bowl would be her bubbly, popular best friend. Meet the goth: activated charcoal, a processed ingredient often made from heated coconut shells that turns food black as night.

It has been a popular component in fresh-pressed juice for two years, but charcoal has been popping up recently in other applications, too. You can get charcoal in your cocktail, or your pizza crust, which makes a striking backdrop for that pepperoni. And there's nothing quite like the sweet-meets-tough visual mashup that is a cone of black charcoal ice cream, a Los Angeles treat that has become

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]]> Mon, 16 Oct 2017 16:05:03 -0600 <![CDATA[Why make chili in a sheet pan? Flavor.]]> http://gazette.com/why-make-chili-in-a-sheet-pan-flavor./article/1613343?custom_click=rss http://gazette.com/why-make-chili-in-a-sheet-pan-flavor./article/1613343?custom_click=rss

I love my sheet pans, I do. Just about every Sunday, as I'm sure I've said before, I spend most of the afternoon rotating them in and out of my oven, as I roast vegetable after vegetable. I use those vegetables in various combinations and with various sauces and toppings in grain bowls, salads, pastas, soups, stews and more.

What I haven't done with a sheet pan, at least until recently, is make chili.

The recipe is in Raquel Pelzel's latest cookbook, "Sheet Pan Suppers: Meatless" (Workman, 2017), the vegetarian follow-up to a popular book. I admire Pelzel's work, and she makes a convincing case for the sheet pan as your friend when you want to get quick, satisfying meals on the table with minimal cleanup.

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Mon, 16 Oct 2017 16:00:11 -0600
<![CDATA[Award-winning author to sign books in Colorado Springs for slow cooker cookbook]]> http://gazette.com/award-winning-author-to-sign-books-in-colorado-springs-for-slow-cooker-cookbook/article/1612921?custom_click=rss http://gazette.com/award-winning-author-to-sign-books-in-colorado-springs-for-slow-cooker-cookbook/article/1612921?custom_click=rss

As visiting Santa Fe is my Labor Day weekend tradition, so is visiting award-winning cookbook author Cheryl Alters Jamison while there. I was especially eager to see her this year, as her newest cookbook, "Texas Slow Cooker," was due to hit bookstores Oct. 1.

The book wasn't the easiest for Jamison to complete. Her co-author and husband, Bill, fell ill with cancer just after they got the assignment.

"We had agreed to the book before we knew that Bill was sick in the fall of 2014," she said. "But we hadn't done anything on it. He passed away in March of 2015."

Bill had been her co-author for 16 cookbooks, mostly on barbecue and Texas-style cooking. Their cookbooks have won James Beard awards four times and have sold more

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Wed, 11 Oct 2017 09:44:19 -0600
<![CDATA[Colorado Springs area cooking classes and events starting Oct. 11, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-oct.-11-2017/article/1612982?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-oct.-11-2017/article/1612982?custom_click=rss Cooking classes and other culinary events in and around Colorado Springs.

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Wed, 11 Oct 2017 09:44:09 -0600
<![CDATA[For your dinner, not just any old skillet hash will do]]> http://gazette.com/for-your-dinner-not-just-any-old-skillet-hash-will-do/article/1612922?custom_click=rss http://gazette.com/for-your-dinner-not-just-any-old-skillet-hash-will-do/article/1612922?custom_click=rss

You may know a skillet hash as the last stop for leftover spuds. But I encourage you to pick up a few pounds of buttery-tasting, yellow-fleshed potatoes just for this version. They become tender within a half hour without any pre-cooking, yet they will hold their shape and allow for those money-shot crisped edges.

This hash is simple, and it relies on the flavor imparted by a smoky sausage and fresh rosemary. Keeping a vacuum-packed link on hand - we used a turkey sausage here - seems like a good plan for omnivores who like the tastes of fall. You could easily build on that theme by adding chopped apples with a touch of maple syrup. Or roasted Brussels sprouts and an Instagrammable fried egg.

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Wed, 11 Oct 2017 09:40:41 -0600
<![CDATA[The best bell pepper for stuffing, in my book, is anything but green]]> http://gazette.com/the-best-bell-pepper-for-stuffing-in-my-book-is-anything-but-green/article/1612893?custom_click=rss http://gazette.com/the-best-bell-pepper-for-stuffing-in-my-book-is-anything-but-green/article/1612893?custom_click=rss

We're nearing sweater weather or, more important, stuffed-pepper weather.

Stuffed peppers were in my mother's weekly dinner rotation. Hers were green bells, as was the fashion in the 1970s, and stuffed with beef and rice, covered in tomato sauce and baked. I liked them, but I always wondered why those green peppers had a bitter taste - and, I confess, I often scooped out the filling and ate it with the sauce, leaving the peppers untouched.

That was a few decades before I learned why I like red, orange or yellow peppers so much more than green. They're ripe.

I haven't made the submerged-in-sauce version of stuffed peppers in years. I tend to roast the peppers relatively unadorned, at least on the outside.

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]]> Tue, 10 Oct 2017 04:15:27 -0600 <![CDATA[AROUND TOWN: Project Angel Heart volunteers experience client meals first-hand]]> http://gazette.com/around-town-project-angel-heart-volunteers-experience-client-meals-first-hand/article/1612693?custom_click=rss http://gazette.com/around-town-project-angel-heart-volunteers-experience-client-meals-first-hand/article/1612693?custom_click=rss

Project Angel Heart provides home-delivered meals to those with chronic illnesses.

Volunteers and friends got to personally experience the program during a social fundraising evening, "Cocktails in the Kitchen," where the nonprofit's executive chef Brandon Foster prepared specialties like those offered to clients.

Hosts Sandy Johannsen, Jean and Bill Koch and Carolyn and John Shaw invited guests to Johannsen's hillside home to learn about the program. Volunteers deliver chef-prepared, medically tailored meals at no cost to those with cancer, kidney disease, HIV-AIDS and other serious illnesses.

Former client Terri Figueredo told guests the Project Angel Heart meals had been a necessity to build her strength to undergo

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]]> Sun, 08 Oct 2017 04:15:08 -0600 <![CDATA[Wine Guy: Wine blends illustrate the benefits of diversity]]> http://gazette.com/wine-guy-wine-blends-illustrate-the-benefits-of-diversity/article/1612515?custom_click=rss http://gazette.com/wine-guy-wine-blends-illustrate-the-benefits-of-diversity/article/1612515?custom_click=rss

Blended wines are hot, so say consumer surveys. The wines below (reviewed in order of preference) exhibit the synergy that embodies the classic sentiment of the whole being greater than the sum of its parts.


These wines are variations on the classic Bordeaux style of cabernet sauvignon, petit verdot, cabernet franc, malbec and merlot. Each should improve and drink well for the next 10 to 15 years.

- 2012 Duckhorn Howell Mountain ($95). Blending two high elevation vineyards and four of the five Bordeaux varieties (mostly cabernet sauvignon) this has it all: depth, intensity, ripeness, power and richness.

- 2013 J. Lohr Cuvée St. E ($50).

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Wed, 04 Oct 2017 09:13:34 -0600
<![CDATA[The to-go breakfast sandwich that's outside the box]]> http://gazette.com/the-to-go-breakfast-sandwich-thats-outside-the-box/article/1612516?custom_click=rss http://gazette.com/the-to-go-breakfast-sandwich-thats-outside-the-box/article/1612516?custom_click=rss

Here, three easy additions inspired by a classic Asian sandwich turn an ordinary breakfast sandwich into one that is packed with flavor and panache - and they do it in a healthful way.

- Tangy, quick-pickled vegetables: Carrot and daikon radish (you could use regular radish instead and/or some cucumber) are cut into ribbons with a vegetable peeler then brined in simple honey-sweetened vinegar mixture.

- A creamy-spicy sauce is made with yogurt and a touch of mayonnaise (which makes it better for you than the typical all-mayo base) and is spiked with Sriracha.

- A pile of fresh, aromatic cilantro leaves goes on top. (You could use fresh basil instead or in addition.

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Wed, 04 Oct 2017 09:10:15 -0600
<![CDATA[Colorado Springs pumpkin fans share tips for enjoying the orange orbs]]> http://gazette.com/colorado-springs-pumpkin-fans-share-tips-for-enjoying-the-orange-orbs/article/1612513?custom_click=rss http://gazette.com/colorado-springs-pumpkin-fans-share-tips-for-enjoying-the-orange-orbs/article/1612513?custom_click=rss

Orange winter squash go naturally with fall, and the big shot this time of year is the pumpkin. There's plenty of fuss over pumpkins for carving, but several varieties are dandy for cooking and eating.

Any pumpkin story in these parts would not be complete without consulting the folks at Venetucci Farm.

"Pumpkins have been grown here on Venetucci Farm for more than 60 years," said Susan Gordon, who manages the farm with her husband, Patrick Hamilton. "We have been growing them here for the past 11 years."

On 6 acres, they grow sugar pie pumpkins for the pumpkin giveaway to kids. This variety of pumpkin is under 4 pounds and the perfect size for little ones to turn into jack-o'-lanterns.

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Wed, 04 Oct 2017 09:08:13 -0600
<![CDATA[Colorado Springs area cooking classes and events starting Oct. 4, 2017]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-oct.-4-2017/article/1612514?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-oct.-4-2017/article/1612514?custom_click=rss Cooking classes and other culinary events in and around Colorado Springs beginning Oct. 4, 2017.

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Wed, 04 Oct 2017 09:06:11 -0600
<![CDATA[A healthful fish dish that even non-fish eaters will like]]> http://gazette.com/a-healthful-fish-dish-that-even-non-fish-eaters-will-like/article/1612434?custom_click=rss http://gazette.com/a-healthful-fish-dish-that-even-non-fish-eaters-will-like/article/1612434?custom_click=rss

After I develop a recipe at my test kitchen, I often bring home what is left over. So my husband and daughter typically serve as secondary taste-testers. (It's a nice perk that my job often entails making that night's dinner.)

Their reviews are typically positive, but after witnessing their reaction to this dish, I knew I had hit on something special. Each dug in with a pleased but matter-of-fact demeanor that told me they found it appealing, but as soon as they took a bite their eyes simultaneously widened with delight, and I got an off-the-charts level, "Wow, that's good!"

The dish owes it surprising hit of flavor to the synergistic combination of pecans and Cajun spices that make up the crust.

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Tue, 03 Oct 2017 09:09:12 -0600