<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Wed, 04 Mar 2015 05:47:47 -0700 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs area cooking classes and events starting March 4, 2015]]> By Carlotta Olson - http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-4-2015/article/1547306?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-4-2015/article/1547306?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Quick Breads, 2 p.m. March 14, $30.

Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Irish Cuisine, 2-4 p.m. Monday, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Food Safety Training for Colorado Cottage Food Producers, 1-3:30 p.m. Tuesday, $20. Registration required by Thursday.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Share a Meal, 9 a.m.-noon Friday. - Appetizers, 9

Read more on Colorado Springs Gazette


]]> WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Quick Breads, 2 p.m. March 14, $30.

Colorado Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Irish Cuisine, 2-4 p.m. Monday, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Food Safety Training for Colorado Cottage Food Producers, 1-3:30 p.m. Tuesday, $20. Registration required by Thursday.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Share a Meal, 9 a.m.-noon Friday. - Appetizers, 9]]> Wed, 04 Mar 2015 04:20:33 -0700 <![CDATA[A delicious lemon-pepper pork that should have been chicken]]> By J.M. HIRSCH The Associated Press - http://gazette.com/a-delicious-lemon-pepper-pork-that-should-have-been-chicken/article/1547303?custom_click=rss http://gazette.com/a-delicious-lemon-pepper-pork-that-should-have-been-chicken/article/1547303?custom_click=rss

This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made.

I was aiming for a roasted whole chicken that was rubbed under and over the skin with a potent blend of coarse black pepper, kosher salt, dried thyme, garlic powder and lemon zest. Then I'd drizzle it with oil and pop it in the oven. When it came out, I was planning to squeeze the lemon juice over the crisp skin. I already could smell it.

That was the problem. I pulled the chicken from the refrigerator and started to unwrap it. The smell hit me hard. The chicken was spoiled.

But I did have a bowl full of lemon-pepper seasoning. To make the best of it, I grabbed the only other fresh

Read more on Colorado Springs Gazette


]]> This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made.

I was aiming for a roasted whole chicken that was rubbed under and over the skin with a potent blend of coarse black pepper, kosher salt, dried thyme, garlic powder and lemon zest. Then I'd drizzle it with oil and pop it in the oven. When it came out, I was planning to squeeze the lemon juice over the crisp skin. I already could smell it.

That was the problem. I pulled the chicken from the refrigerator and started to unwrap it. The smell hit me hard. The chicken was spoiled.

But I did have a bowl full of lemon-pepper seasoning. To make the best of it, I grabbed the only other fresh]]> Wed, 04 Mar 2015 04:20:23 -0700 <![CDATA[Winter begs for stew. Try a simple and speedy veggie tagine]]> By AARTI SEQUEIRA The Associated Press - http://gazette.com/winter-begs-for-stew.-try-a-simple-and-speedy-veggie-tagine/article/1547301?custom_click=rss http://gazette.com/winter-begs-for-stew.-try-a-simple-and-speedy-veggie-tagine/article/1547301?custom_click=rss

A pot of hearty stew is a gift in so many ways during the chilly days of winter.

Simmering on the stove, it warms the kitchen (especially if you fire up the oven and bake a pan of cornbread to serve with it). Its aroma lifts the spirits, reminding anyone who walks through the door that they are finally home.

Given that it's made in a huge pot, it's an antidote to loneliness. It begs to be shared with your neighbors!

One of my favorite stews is a tagine (pronounced tah-JEEN). North African in origin, the dish gets its name from the unmistakable pot in which it traditionally is prepared. The vessel consists of a wide, shallow cooking pot (usually not more than a couple of inches deep) and a tall conical cover.

Read more on Colorado Springs Gazette


]]> A pot of hearty stew is a gift in so many ways during the chilly days of winter.

Simmering on the stove, it warms the kitchen (especially if you fire up the oven and bake a pan of cornbread to serve with it). Its aroma lifts the spirits, reminding anyone who walks through the door that they are finally home.

Given that it's made in a huge pot, it's an antidote to loneliness. It begs to be shared with your neighbors!

One of my favorite stews is a tagine (pronounced tah-JEEN). North African in origin, the dish gets its name from the unmistakable pot in which it traditionally is prepared. The vessel consists of a wide, shallow cooking pot (usually not more than a couple of inches deep) and a tall conical cover.]]> Wed, 04 Mar 2015 04:20:14 -0700 <![CDATA[Colorado Springs chef finds mission work a blessing in his life career]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/colorado-springs-chef-finds-mission-work-a-blessing-in-his-life-career/article/1547300?custom_click=rss http://gazette.com/colorado-springs-chef-finds-mission-work-a-blessing-in-his-life-career/article/1547300?custom_click=rss

At 30, Tyler Peoples is quite possibly the youngest Colorado Springs chef to be named Chef of the Year by the Pikes Peak Chapter of the American Culinary Federation.

"I have known chef Tyler for a few years and over that time have been very impressed with his creativity and dedication to his craft," said Peter Aiello, the chapter's president and chef and beverage director at Doubletree by Hilton.

Peoples, the catering manager at Springs Rescue Mission, didn't set out to be a chef. He simply thought working in restaurant kitchens was a means to a different end.

"When I was in high school, I wanted to be an artist," he said. "I like to draw and paint, and I needed to get a job to afford supplies.

Read more on Colorado Springs Gazette


]]> At 30, Tyler Peoples is quite possibly the youngest Colorado Springs chef to be named Chef of the Year by the Pikes Peak Chapter of the American Culinary Federation.

"I have known chef Tyler for a few years and over that time have been very impressed with his creativity and dedication to his craft," said Peter Aiello, the chapter's president and chef and beverage director at Doubletree by Hilton.

Peoples, the catering manager at Springs Rescue Mission, didn't set out to be a chef. He simply thought working in restaurant kitchens was a means to a different end.

"When I was in high school, I wanted to be an artist," he said. "I like to draw and paint, and I needed to get a job to afford supplies.]]> Wed, 04 Mar 2015 04:20:09 -0700 <![CDATA[Want a dinner with easy flavor? Grab a pint of heavy cream]]> By J.M. HIRSCH The Associated Press - http://gazette.com/want-a-dinner-with-easy-flavor-grab-a-pint-of-heavy-cream/article/1547299?custom_click=rss http://gazette.com/want-a-dinner-with-easy-flavor-grab-a-pint-of-heavy-cream/article/1547299?custom_click=rss

Sure, we're all trying to lose those pesky 10 or 15 or whatever pounds, but that's no reason to not keep a pint of heavy cream in the refrigerator.

Truth is, a little fat like that can go a long way to turning a basic dish into one that is exceedingly comforting. Steak, for example, is improved dramatically with a cream-based pan sauce. Pureed vegetable soups taste like indulgences with a bit of cream. And don't get me started about what it does for mashed potatoes and baked sweet potatoes.

And none of these recipes requires a ton of cream, so you won't necessarily bust your diet. Think of it as a seasoning or accent flavor, something to tie everything together.

Read more on Colorado Springs Gazette


]]> Sure, we're all trying to lose those pesky 10 or 15 or whatever pounds, but that's no reason to not keep a pint of heavy cream in the refrigerator.

Truth is, a little fat like that can go a long way to turning a basic dish into one that is exceedingly comforting. Steak, for example, is improved dramatically with a cream-based pan sauce. Pureed vegetable soups taste like indulgences with a bit of cream. And don't get me started about what it does for mashed potatoes and baked sweet potatoes.

And none of these recipes requires a ton of cream, so you won't necessarily bust your diet. Think of it as a seasoning or accent flavor, something to tie everything together.]]> Wed, 04 Mar 2015 04:20:04 -0700 <![CDATA[When snow flies, salads get substantial]]> By MELISSA D'ARABIAN The Associated Press - http://gazette.com/when-snow-flies-salads-get-substantial/article/1547229?custom_click=rss http://gazette.com/when-snow-flies-salads-get-substantial/article/1547229?custom_click=rss

Eating a salad each day is a habit I adopted awhile back to help me automate the consumption of raw vegetables. Either lunch or dinner usually is built around salad. And I try to stay true to the spirit of healthier eating, meaning fried chicken tenders propped on top of greens doesn't cut it.

Of course, summer salad is easy. We celebrate ripened tomatoes in a caprese salad or happily pluck strawberries to toss with a bunch of peppery greens. But winter salad? I say enthusiastically: Yes!

Grab some hearty, dark leafy greens and let the delicious, healthy eating begin. Unlike their lighter summer counterparts, winter salads tend to be more substantial and filling.

Read more on Colorado Springs Gazette


]]> Eating a salad each day is a habit I adopted awhile back to help me automate the consumption of raw vegetables. Either lunch or dinner usually is built around salad. And I try to stay true to the spirit of healthier eating, meaning fried chicken tenders propped on top of greens doesn't cut it.

Of course, summer salad is easy. We celebrate ripened tomatoes in a caprese salad or happily pluck strawberries to toss with a bunch of peppery greens. But winter salad? I say enthusiastically: Yes!

Grab some hearty, dark leafy greens and let the delicious, healthy eating begin. Unlike their lighter summer counterparts, winter salads tend to be more substantial and filling.]]> Tue, 03 Mar 2015 04:15:19 -0700 <![CDATA[An overnight oat pudding that makes a healthy breakfast easy]]> http://gazette.com/an-overnight-oat-pudding-that-makes-a-healthy-breakfast-easy/article/feed/209864?custom_click=rss http://gazette.com/an-overnight-oat-pudding-that-makes-a-healthy-breakfast-easy/article/feed/209864?custom_click=rss

The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. Because in the morning rush, it's too easy to grab something unhealthy.

Lately, my go-to quick and healthy choice has been oat pudding, mostly because my kids love it. But I also like the staying power the complex carbs and fiber have to keep us feeling full. Oats or oatmeal (plain, not the flavored quickie pouches), are on just about every list of heart healthy foods, as it has a nice dose of both soluble and insoluble fibers. Oats also bring a few grams of protein to the party, while having less than a gram of sugar.

Read more on Colorado Springs Gazette


]]> The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. Because in the morning rush, it's too easy to grab something unhealthy.

Lately, my go-to quick and healthy choice has been oat pudding, mostly because my kids love it. But I also like the staying power the complex carbs and fiber have to keep us feeling full. Oats or oatmeal (plain, not the flavored quickie pouches), are on just about every list of heart healthy foods, as it has a nice dose of both soluble and insoluble fibers. Oats also bring a few grams of protein to the party, while having less than a gram of sugar.]]> Mon, 02 Mar 2015 12:17:34 -0700 <![CDATA[Drive-thru review: You'll get hooked on Burger King's Spicy Big Fish Sandwich]]> By Ken Hoffman King Features Syndicate - http://gazette.com/drive-thru-review-youll-get-hooked-on-burger-kings-spicy-big-fish-sandwich/article/1547175?custom_click=rss http://gazette.com/drive-thru-review-youll-get-hooked-on-burger-kings-spicy-big-fish-sandwich/article/1547175?custom_click=rss

The Spicy Big Fish Sandwich is not what I expected.

I figured that Burger King would go the Wendy's route and use spicy breadcrumbs to bring the heat. Instead, BK simply slathers its regular Big Fish fillet with an up-tempo, creamy, spicy sauce to carry the payload.

Here's the breakdown: Alaskan white pollock fish, dipped in crunchy panko breadcrumbs, deep-fried and adorned with creamy spicy sauce, pickles and leafy lettuce on a toasted brioche bun.

The Spicy Big Fish is part of Burger King's "2 for $5" menu, which includes the Big King Burger, Original Chicken Sandwich, regular Big Fish Sandwich and the Yumbo Hot Ham and Cheese Sandwich. Mixing and matching is permitted.



Read more on Colorado Springs Gazette


]]>
The Spicy Big Fish Sandwich is not what I expected.

I figured that Burger King would go the Wendy's route and use spicy breadcrumbs to bring the heat. Instead, BK simply slathers its regular Big Fish fillet with an up-tempo, creamy, spicy sauce to carry the payload.

Here's the breakdown: Alaskan white pollock fish, dipped in crunchy panko breadcrumbs, deep-fried and adorned with creamy spicy sauce, pickles and leafy lettuce on a toasted brioche bun.

The Spicy Big Fish is part of Burger King's "2 for $5" menu, which includes the Big King Burger, Original Chicken Sandwich, regular Big Fish Sandwich and the Yumbo Hot Ham and Cheese Sandwich. Mixing and matching is permitted.

]]>
Mon, 02 Mar 2015 09:41:16 -0700
<![CDATA[No need to hit the drive-thru for this seasonal minty shake]]> http://gazette.com/no-need-to-hit-the-drive-thru-for-this-seasonal-minty-shake/article/feed/209123?custom_click=rss http://gazette.com/no-need-to-hit-the-drive-thru-for-this-seasonal-minty-shake/article/feed/209123?custom_click=rss

I'm ashamed to admit this, for I am no fan of fast food, but I've always had a soft spot for McDonald's shakes.

It doesn't matter that I know what's in them. It doesn't matter that I understand how bad for me they are. It doesn't matter that I know I can make far better shakes at home using far better ingredients. The draw of the drive-thru shake as an occasional indulgence is nonetheless strong. Sometimes too strong.

It's an affliction that goes way back. Once, during high school, a friend and I were driving from Connecticut to New Hampshire. For reasons only the minds of teenage boys could muster, we decided to challenge ourselves to stop at every McDonald's we passed and order shakes.

We made ourselves so very, very

Read more on Colorado Springs Gazette


]]> I'm ashamed to admit this, for I am no fan of fast food, but I've always had a soft spot for McDonald's shakes.

It doesn't matter that I know what's in them. It doesn't matter that I understand how bad for me they are. It doesn't matter that I know I can make far better shakes at home using far better ingredients. The draw of the drive-thru shake as an occasional indulgence is nonetheless strong. Sometimes too strong.

It's an affliction that goes way back. Once, during high school, a friend and I were driving from Connecticut to New Hampshire. For reasons only the minds of teenage boys could muster, we decided to challenge ourselves to stop at every McDonald's we passed and order shakes.

We made ourselves so very, very ]]> Fri, 27 Feb 2015 12:31:35 -0700 <![CDATA[Be a champ on St. Patrick's Day with buttery scallion champ]]> http://gazette.com/be-a-champ-on-st.-patricks-day-with-buttery-scallion-champ/article/feed/208648?custom_click=rss http://gazette.com/be-a-champ-on-st.-patricks-day-with-buttery-scallion-champ/article/feed/208648?custom_click=rss

With St. Patrick's Day looming, let's whip up some champ, a rich and rustic Irish dish of mashed potatoes flecked with scallions and topped with butter. It couldn't be simpler, but as always, the devil is in the details.

Let's start with a champ primer. The dish is a relative of the better known colcannon, and both dishes — served as sides to a variety of meat dishes — date back at least several hundred years. But while colcannon adds kale — or sometimes cabbage — to the mashed potatoes, champ uses scallions or leeks.

The classic potato to use in this dish is the russet, also called the baking potato. Here in the U.S., the most famous russet is the Idaho. High-starch and thick-skinned, russets cook up fluffy and light

Read more on Colorado Springs Gazette


]]> With St. Patrick's Day looming, let's whip up some champ, a rich and rustic Irish dish of mashed potatoes flecked with scallions and topped with butter. It couldn't be simpler, but as always, the devil is in the details.

Let's start with a champ primer. The dish is a relative of the better known colcannon, and both dishes — served as sides to a variety of meat dishes — date back at least several hundred years. But while colcannon adds kale — or sometimes cabbage — to the mashed potatoes, champ uses scallions or leeks.

The classic potato to use in this dish is the russet, also called the baking potato. Here in the U.S., the most famous russet is the Idaho. High-starch and thick-skinned, russets cook up fluffy and light]]> Thu, 26 Feb 2015 08:45:49 -0700 <![CDATA[Give in to the pressure! Pressure cooking is safe and easy]]> http://gazette.com/give-in-to-the-pressure-pressure-cooking-is-safe-and-easy/article/feed/208453?custom_click=rss http://gazette.com/give-in-to-the-pressure-pressure-cooking-is-safe-and-easy/article/feed/208453?custom_click=rss

It's one of the most pervasive of culinary cliches — the exploding pressure cooker. And thanks to it, all manner of otherwise adept home cooks fearfully retreat from this kitchen workhorse.

Except that it's a fear justified only if you are using a pressure cooker manufactured decades ago. It's been a long time since even bargain versions of these speed demon cooking pots lacked sufficient fail-safes to ensure your pot roast or baked beans wouldn't erupt. Which is why cookbook authors Bruce Weinstein and Mark Scarbrough hope to retire the cliche and get people excited about pressure cooking.

But the changes aren't just about a lack of explosions.

Read more on Colorado Springs Gazette


]]> It's one of the most pervasive of culinary cliches — the exploding pressure cooker. And thanks to it, all manner of otherwise adept home cooks fearfully retreat from this kitchen workhorse.

Except that it's a fear justified only if you are using a pressure cooker manufactured decades ago. It's been a long time since even bargain versions of these speed demon cooking pots lacked sufficient fail-safes to ensure your pot roast or baked beans wouldn't erupt. Which is why cookbook authors Bruce Weinstein and Mark Scarbrough hope to retire the cliche and get people excited about pressure cooking.

But the changes aren't just about a lack of explosions.]]> Wed, 25 Feb 2015 17:16:54 -0700 <![CDATA[SudSisters: Storybook Brewing champions beer, books in Colorado Springs]]> BY STEPHANIE EARLS stephanie.earls@gazette.com - http://gazette.com/sudsisters-storybook-brewing-champions-beer-books-in-colorado-springs/article/1546802?custom_click=rss http://gazette.com/sudsisters-storybook-brewing-champions-beer-books-in-colorado-springs/article/1546802?custom_click=rss

With beer names such as Java Dragon Porter, Roasted Ogre and Gnomish Beer Goggles, Storybook Brewing seems like a natural for the Ren-fest circuit.

It could have been Kilhaven, the name owner and brewer Pete Kilman initially favored for his brewery, which opened in November in northeast Colorado Springs. Kilman grew up with eight brothers and "Kilhaven" was a place in the family's big Philadelphia home the boys carved out as their lair.

"It was a balcony. It was cold, but it was ours. I wanted to make another Kilhaven, but nice and warm and cozy, where there are no chores and everyone's equal and friends," said Kilman, a veteran home-brewer and musician.

His wife and kids had a better idea.

"They dug up one of my



Read more on Colorado Springs Gazette


]]>
With beer names such as Java Dragon Porter, Roasted Ogre and Gnomish Beer Goggles, Storybook Brewing seems like a natural for the Ren-fest circuit.

It could have been Kilhaven, the name owner and brewer Pete Kilman initially favored for his brewery, which opened in November in northeast Colorado Springs. Kilman grew up with eight brothers and "Kilhaven" was a place in the family's big Philadelphia home the boys carved out as their lair.

"It was a balcony. It was cold, but it was ours. I wanted to make another Kilhaven, but nice and warm and cozy, where there are no chores and everyone's equal and friends," said Kilman, a veteran home-brewer and musician.

His wife and kids had a better idea.

"They dug up one of my

]]>
Wed, 25 Feb 2015 14:27:42 -0700
<![CDATA[Whiskey for St. Patrick's Day? Sure, even if it is bourbon]]> http://gazette.com/whiskey-for-st.-patricks-day-sure-even-if-it-is-bourbon/article/feed/208257?custom_click=rss http://gazette.com/whiskey-for-st.-patricks-day-sure-even-if-it-is-bourbon/article/feed/208257?custom_click=rss

Here's a cocktail in honor of St. Patrick's Day. But you're going to have to cut me some slack.

Why? Because I know what you're expecting. Any cocktail for this holiday should include either Guinness beer or Irish whiskey, right? Logically, that makes sense. But my whiskey of choice is always bourbon, so I tend to gravitate to cocktails built on that. The good news is that if you want to stay true to the spirit of the holiday, you could substitute Irish whiskey.

Because Irish whiskey is triple distilled, it's smoother and lighter than other varieties, such as Scotch whisky. And that means it mixes well.

Read more on Colorado Springs Gazette


]]> Here's a cocktail in honor of St. Patrick's Day. But you're going to have to cut me some slack.

Why? Because I know what you're expecting. Any cocktail for this holiday should include either Guinness beer or Irish whiskey, right? Logically, that makes sense. But my whiskey of choice is always bourbon, so I tend to gravitate to cocktails built on that. The good news is that if you want to stay true to the spirit of the holiday, you could substitute Irish whiskey.

Because Irish whiskey is triple distilled, it's smoother and lighter than other varieties, such as Scotch whisky. And that means it mixes well.]]> Wed, 25 Feb 2015 09:45:50 -0700 <![CDATA[Ten fresh ways to use Brussels sprouts]]> By ALISON LADMAN The Associated Press - http://gazette.com/ten-fresh-ways-to-use-brussels-sprouts/article/1546807?custom_click=rss http://gazette.com/ten-fresh-ways-to-use-brussels-sprouts/article/1546807?custom_click=rss

Not so long ago there really was only one way to eat Brussels sprouts.

It involved boiling the sprouts into oblivion. Once they were reduced to near mush, you'd mound them on your plate, maybe add some butter and salt. You'd then gag down a few bites on the premise that they were healthy, but mostly spend the rest of the meal pushing them around your plate until enough time had passed that it was acceptable to throw them away.

Then along came kale. Kale changed the vegetable world. Kale, in all its wrinkled goodness, suddenly made vegetables cool, hip even. More importantly, kale introduced Americans to the idea that there actually are many ways - including many delicious ways - to prepare most vegetables.



Read more on Colorado Springs Gazette


]]>
Not so long ago there really was only one way to eat Brussels sprouts.

It involved boiling the sprouts into oblivion. Once they were reduced to near mush, you'd mound them on your plate, maybe add some butter and salt. You'd then gag down a few bites on the premise that they were healthy, but mostly spend the rest of the meal pushing them around your plate until enough time had passed that it was acceptable to throw them away.

Then along came kale. Kale changed the vegetable world. Kale, in all its wrinkled goodness, suddenly made vegetables cool, hip even. More importantly, kale introduced Americans to the idea that there actually are many ways - including many delicious ways - to prepare most vegetables.

]]>
Wed, 25 Feb 2015 08:11:52 -0700
<![CDATA[Colorado Springs area cooking classes and events starting Feb. 25, 2015]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-feb.-25-2015/article/1546857?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-feb.-25-2015/article/1546857?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 Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Irish Cuisine, 2-4 p.m. March 9, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Food Safety Training for Colorado Cottage Food Producers, 1-3:30 p.m. March 10, $20. Registration required by March 5.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread, 11 a.m.-noon

Read more on Colorado Springs Gazette


]]> 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 Springs Senior Center - 1514 N. Hancock Ave. Registration: 387-6000, csseniorcenter.com. - Irish Cuisine, 2-4 p.m. March 9, $10, plus $10 for supplies.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Food Safety Training for Colorado Cottage Food Producers, 1-3:30 p.m. March 10, $20. Registration required by March 5.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread, 11 a.m.-noon]]> Wed, 25 Feb 2015 04:15:05 -0700 <![CDATA[Colorado Springs area beer related events starting Feb. 25, 2015]]> By Carlotta Olson - http://gazette.com/colorado-springs-area-beer-related-events-starting-feb.-25-2015/article/1546801?custom_click=rss http://gazette.com/colorado-springs-area-beer-related-events-starting-feb.-25-2015/article/1546801?custom_click=rss

BREW CALENDAR

Mondays

Brewers Day Off - Home and commercial brewers receive 30 percent off and qualify for a $50 Old West Home Brew Supply gift certificate, 5-8 p.m., Green Man Taproom and Beer Garden, 320 S. Weber St.; 237-2711, drink@greenmantaps.com.

Mondays-Sundays

Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come, first- served; greatdivide.com/ tap-room/tours.

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.

Read more on Colorado Springs Gazette


]]> BREW CALENDAR

Mondays

Brewers Day Off - Home and commercial brewers receive 30 percent off and qualify for a $50 Old West Home Brew Supply gift certificate, 5-8 p.m., Green Man Taproom and Beer Garden, 320 S. Weber St.; 237-2711, drink@greenmantaps.com.

Mondays-Sundays

Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come, first- served; greatdivide.com/ tap-room/tours.

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.]]> Wed, 25 Feb 2015 04:15:04 -0700 <![CDATA[New York City cookbook author perfects small batch soup recipes]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/new-york-city-cookbook-author-perfects-small-batch-soup-recipes/article/1546800?custom_click=rss http://gazette.com/new-york-city-cookbook-author-perfects-small-batch-soup-recipes/article/1546800?custom_click=rss

A new cookbook is taking soup recipes where others haven't gone: scaling them back to create mini servings for feeding smaller households.

An empty nest served as the inspiration for Joanna Pruess' latest cookbook, "Soup for Two - Small-Batch Recipes for One, Two or a Few."

"I love soup but got tired of recipes that ended up making a vat full of it," the New York author said. "My children have grown up and moved on. I live in a small apartment with a small kitchen, limited refrigerator and freezer space. And I have zero interest in eating the same soup - no matter how tasty - several days running."

So she took several of her favorite recipes and reformulated them to make two 12-ounce bowls or three 8-ounce cups. Most of

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]]> A new cookbook is taking soup recipes where others haven't gone: scaling them back to create mini servings for feeding smaller households.

An empty nest served as the inspiration for Joanna Pruess' latest cookbook, "Soup for Two - Small-Batch Recipes for One, Two or a Few."

"I love soup but got tired of recipes that ended up making a vat full of it," the New York author said. "My children have grown up and moved on. I live in a small apartment with a small kitchen, limited refrigerator and freezer space. And I have zero interest in eating the same soup - no matter how tasty - several days running."

So she took several of her favorite recipes and reformulated them to make two 12-ounce bowls or three 8-ounce cups. Most of]]> Wed, 25 Feb 2015 04:15:03 -0700 <![CDATA[Fresh take on Irish stew with lamb, Guinness and soda bread]]> http://gazette.com/fresh-take-on-irish-stew-with-lamb-guinness-and-soda-bread/article/feed/207857?custom_click=rss http://gazette.com/fresh-take-on-irish-stew-with-lamb-guinness-and-soda-bread/article/feed/207857?custom_click=rss

Chicken and dumplings is a wonderfully simple, deliciously comforting dish — a thick, meaty stew bubbling away beneath a patchwork of moist, pillowy dumplings.

So we decided to channel that comfort for a dish suited for St. Patrick's Day. Taking inspiration from classic Irish ingredients and dishes, we came up with this over-the-top savory lamb stew with a rich broth made from beef stock, Guinness beer and fresh rosemary.

And dolloped over the top? Soda bread-style dumplings that are at once hearty and tender.

Like most stews, this one only improves with age. For a do-ahead option, prepare the stew as directed, but chill it after the pureeing and recombining steps. When ready to serve, return the stew to a simmer, the

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]]> Chicken and dumplings is a wonderfully simple, deliciously comforting dish — a thick, meaty stew bubbling away beneath a patchwork of moist, pillowy dumplings.

So we decided to channel that comfort for a dish suited for St. Patrick's Day. Taking inspiration from classic Irish ingredients and dishes, we came up with this over-the-top savory lamb stew with a rich broth made from beef stock, Guinness beer and fresh rosemary.

And dolloped over the top? Soda bread-style dumplings that are at once hearty and tender.

Like most stews, this one only improves with age. For a do-ahead option, prepare the stew as directed, but chill it after the pureeing and recombining steps. When ready to serve, return the stew to a simmer, the]]> Tue, 24 Feb 2015 10:31:50 -0700 <![CDATA[Thin is in for this grilled zucchini with Parmesan]]> By ELIZABETH KARMEL The Associated Press - http://gazette.com/thin-is-in-for-this-grilled-zucchini-with-parmesan/article/1546806?custom_click=rss http://gazette.com/thin-is-in-for-this-grilled-zucchini-with-parmesan/article/1546806?custom_click=rss

One of my favorite recipes is grilled zucchini ribbons. I first used them to spruce up a grilled Greek-style pizza. Initially, I wasn't sure the thin ribbons would hold up to the heat of the grill. But not only did the zucchini grill perfectly and develop a beautiful ladder of grill marks, it was so tasty that I began adding the ribbons to other dishes.

You will find that the grilled zucchini ribbons add both flavor and visual appeal to so many things. I love pairing them with homemade ricotta cheese and grilled bread, or tossing them with pesto and serving them like a veggie pasta. When the weather is cold, I turn them into a vegetable lasagna with sauce made from the last of the tomatoes.

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]]> One of my favorite recipes is grilled zucchini ribbons. I first used them to spruce up a grilled Greek-style pizza. Initially, I wasn't sure the thin ribbons would hold up to the heat of the grill. But not only did the zucchini grill perfectly and develop a beautiful ladder of grill marks, it was so tasty that I began adding the ribbons to other dishes.

You will find that the grilled zucchini ribbons add both flavor and visual appeal to so many things. I love pairing them with homemade ricotta cheese and grilled bread, or tossing them with pesto and serving them like a veggie pasta. When the weather is cold, I turn them into a vegetable lasagna with sauce made from the last of the tomatoes.]]> Tue, 24 Feb 2015 10:10:02 -0700 <![CDATA[Drive-thru review: Grilled Cheese Breakfast Sandwich? Yes, please!]]> By Ken Hoffman King Features Syndicate - http://gazette.com/drive-thru-review-grilled-cheese-breakfast-sandwich-yes-please/article/1546805?custom_click=rss http://gazette.com/drive-thru-review-grilled-cheese-breakfast-sandwich-yes-please/article/1546805?custom_click=rss

The new Grilled Cheese Breakfast Sandwich at Carl's Jr. is pretty tasty.

And it actually makes sense. Blending everybody's favorite comfort sandwich, grilled cheese, with morning staples such as sausage, egg and cheese. My only question: What took 'em so long?

Here's the blueprint: a grilled cheese sandwich with two slices of American cheese and one slice of Swiss on grilled sourdough bread, stuffed with a seasoned pork sausage patty and a "folded egg."

Carl's Jr. also offers a Grilled Cheese Breakfast Sandwich with bacon that packs 510 calories and 30 fat grams, and a Grilled Cheese Breakfast Sandwich with ham that unleashes 490 calories and 25 fat grams. You might want to crunch those numbers before ordering.

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]]> The new Grilled Cheese Breakfast Sandwich at Carl's Jr. is pretty tasty.

And it actually makes sense. Blending everybody's favorite comfort sandwich, grilled cheese, with morning staples such as sausage, egg and cheese. My only question: What took 'em so long?

Here's the blueprint: a grilled cheese sandwich with two slices of American cheese and one slice of Swiss on grilled sourdough bread, stuffed with a seasoned pork sausage patty and a "folded egg."

Carl's Jr. also offers a Grilled Cheese Breakfast Sandwich with bacon that packs 510 calories and 30 fat grams, and a Grilled Cheese Breakfast Sandwich with ham that unleashes 490 calories and 25 fat grams. You might want to crunch those numbers before ordering.]]> Tue, 24 Feb 2015 10:05:05 -0700 <![CDATA[Wimpy salad be gone. When snow flies, salads get substantial]]> http://gazette.com/wimpy-salad-be-gone.-when-snow-flies-salads-get-substantial/article/feed/207637?custom_click=rss http://gazette.com/wimpy-salad-be-gone.-when-snow-flies-salads-get-substantial/article/feed/207637?custom_click=rss

Eating a salad a day is a habit I adopted a while back to help me automate the eating of raw veggies. Either my lunch or my dinner usually is built around some sort of salad. And I try to stay true to the spirit of healthier eating when I do so. Meaning fried chicken tenders propped on top of a bed of greens doesn't quite cut it.

Of course, salads are easy in summer. We celebrate sun-ripened tomatoes in a caprese salad, or happily pluck juicy strawberries from the field to toss with a bunch of peppery greens. But winter salad? I say enthusiastically: Yes! Grab some hearty, dark leafy greens and let the delicious, healthy eating begin. Unlike their lighter summer counterparts, winter salads tend to be more substantial and filling.

Read more on Colorado Springs Gazette


]]> Eating a salad a day is a habit I adopted a while back to help me automate the eating of raw veggies. Either my lunch or my dinner usually is built around some sort of salad. And I try to stay true to the spirit of healthier eating when I do so. Meaning fried chicken tenders propped on top of a bed of greens doesn't quite cut it.

Of course, salads are easy in summer. We celebrate sun-ripened tomatoes in a caprese salad, or happily pluck juicy strawberries from the field to toss with a bunch of peppery greens. But winter salad? I say enthusiastically: Yes! Grab some hearty, dark leafy greens and let the delicious, healthy eating begin. Unlike their lighter summer counterparts, winter salads tend to be more substantial and filling.]]> Mon, 23 Feb 2015 16:31:01 -0700 <![CDATA[A delicious lemon-pepper pork that should have been chicken]]> http://gazette.com/a-delicious-lemon-pepper-pork-that-should-have-been-chicken/article/feed/206742?custom_click=rss http://gazette.com/a-delicious-lemon-pepper-pork-that-should-have-been-chicken/article/feed/206742?custom_click=rss

This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made.

I was aiming for a roasted whole chicken that was rubbed under and over the skin with a potent blend of coarse black pepper, kosher salt, dried thyme, garlic powder and lemon zest. Then I'd drizzle it with oil and pop it in the oven. When it came out, I was planning to squeeze the lemon juice over the crisp skin. I could already smell it.

And that was the problem. I pulled the chicken out of the refrigerator and started to unwrap it. The smell hit me hard. The chicken was spoiled. And I didn't have a spare.

But I did have a bowl full of the lemon-pepper seasoning I'd made.

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]]> This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made.

I was aiming for a roasted whole chicken that was rubbed under and over the skin with a potent blend of coarse black pepper, kosher salt, dried thyme, garlic powder and lemon zest. Then I'd drizzle it with oil and pop it in the oven. When it came out, I was planning to squeeze the lemon juice over the crisp skin. I could already smell it.

And that was the problem. I pulled the chicken out of the refrigerator and started to unwrap it. The smell hit me hard. The chicken was spoiled. And I didn't have a spare.

But I did have a bowl full of the lemon-pepper seasoning I'd made.]]> Fri, 20 Feb 2015 12:02:41 -0700 <![CDATA[Learning how to get it right when trying to get it al dente]]> http://gazette.com/learning-how-to-get-it-right-when-trying-to-get-it-al-dente/article/feed/206340?custom_click=rss http://gazette.com/learning-how-to-get-it-right-when-trying-to-get-it-al-dente/article/feed/206340?custom_click=rss

What's the one ingredient you should always have in your cupboard? Dried pasta, of course. It's the base of a zillion easy-to-make weeknight meals and the friendly playmate of 2 zillion ingredients, including leftovers.

Pasta comes in all sizes and shapes, all of them designed with a purpose. Pastas in long strands — including spaghetti and linguine — are best paired with smoother sauces. Tube-shaped pastas — such as penne, rigatoni and macaroni — team up well with chunky sauces. And pasta boasting nooks and crannies — like fusilli — are perfect for sauces with bits of meat and vegetables.

Whichever type you're cooking, you want to make sure you cook your pasta properly. Undercook it and the pasta is chalky and to

Read more on Colorado Springs Gazette


]]> What's the one ingredient you should always have in your cupboard? Dried pasta, of course. It's the base of a zillion easy-to-make weeknight meals and the friendly playmate of 2 zillion ingredients, including leftovers.

Pasta comes in all sizes and shapes, all of them designed with a purpose. Pastas in long strands — including spaghetti and linguine — are best paired with smoother sauces. Tube-shaped pastas — such as penne, rigatoni and macaroni — team up well with chunky sauces. And pasta boasting nooks and crannies — like fusilli — are perfect for sauces with bits of meat and vegetables.

Whichever type you're cooking, you want to make sure you cook your pasta properly. Undercook it and the pasta is chalky and to]]> Thu, 19 Feb 2015 11:16:50 -0700 <![CDATA[Winter begs for stew. Try a simple and speedy veggie tagine]]> http://gazette.com/winter-begs-for-stew.-try-a-simple-and-speedy-veggie-tagine/article/feed/205987?custom_click=rss http://gazette.com/winter-begs-for-stew.-try-a-simple-and-speedy-veggie-tagine/article/feed/205987?custom_click=rss

A brimming pot of hearty stew is a gift in so many ways during the gray, bone-chilling days of winter. Simmering merrily away on the stove, it warms the kitchen (especially if you fire up the oven and bake a pan of cornbread to serve with it). Its aroma lifts the spirits, encouraging anyone who walks through the front door that they are finally home.

And given that it's made in a huge pot, it's an antidote to loneliness. It begs to be shared with your neighbors!

One of my favorite stews is a tagine (pronounced tah-JEEN). North African in origin, the dish gets its name from the unmistakable pot in which it traditionally is prepared. The vessel consists of a wide, shallow cooking pot (usually not more than a couple inches deep)

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]]> A brimming pot of hearty stew is a gift in so many ways during the gray, bone-chilling days of winter. Simmering merrily away on the stove, it warms the kitchen (especially if you fire up the oven and bake a pan of cornbread to serve with it). Its aroma lifts the spirits, encouraging anyone who walks through the front door that they are finally home.

And given that it's made in a huge pot, it's an antidote to loneliness. It begs to be shared with your neighbors!

One of my favorite stews is a tagine (pronounced tah-JEEN). North African in origin, the dish gets its name from the unmistakable pot in which it traditionally is prepared. The vessel consists of a wide, shallow cooking pot (usually not more than a couple inches deep)]]> Wed, 18 Feb 2015 11:49:24 -0700 <![CDATA[Recipe: Indulge in tasty start to Chinese New Year]]> By Dave Cathey The Oklahoman - http://gazette.com/recipe-indulge-in-tasty-start-to-chinese-new-year/article/1546313?custom_click=rss http://gazette.com/recipe-indulge-in-tasty-start-to-chinese-new-year/article/1546313?custom_click=rss

Chinese New Year begins Thursday, and to mark the festival, we're offering two tasty recipes.

One dish is not uncommon to a traditional Chinese New Year feast. The other represents the Anglicized cuisine born and raised in Chinese restaurants in this country and now commonly found convalescing in holding pans over simmering water, protected by the obligatory sneeze-guard at your neighborhood Chinese buffet.

For a traditional taste of the Chinese New Year, you'll be surprised how simple it is to make something as difficult to say as Cong Bao Rou Si. Luckily, Cong Bao Rou Si is nothing more than stir-fried pork and leeks. I've "complicated" it by adding ginger and fresh hot peppers.

Neither of these dishes will take more



Read more on Colorado Springs Gazette


]]>
Chinese New Year begins Thursday, and to mark the festival, we're offering two tasty recipes.

One dish is not uncommon to a traditional Chinese New Year feast. The other represents the Anglicized cuisine born and raised in Chinese restaurants in this country and now commonly found convalescing in holding pans over simmering water, protected by the obligatory sneeze-guard at your neighborhood Chinese buffet.

For a traditional taste of the Chinese New Year, you'll be surprised how simple it is to make something as difficult to say as Cong Bao Rou Si. Luckily, Cong Bao Rou Si is nothing more than stir-fried pork and leeks. I've "complicated" it by adding ginger and fresh hot peppers.

Neither of these dishes will take more

]]>
Wed, 18 Feb 2015 11:18:57 -0700
<![CDATA[Getting to know Belgian endive with the help of cheese]]> http://gazette.com/getting-to-know-belgian-endive-with-the-help-of-cheese/article/feed/205414?custom_click=rss http://gazette.com/getting-to-know-belgian-endive-with-the-help-of-cheese/article/feed/205414?custom_click=rss

Fresh-faced, yet utterly jet-lagged. That's how I arrived in France for the first time. And that's how I was introduced to Belgian endive.

Madame Gabillet was hosting me for my college semester abroad and she welcomed me pretty much right off the plane into her chilly, dark home. Dinner was waiting, so we sat right down and rather silently (since I didn't yet speak a word of French) began the meal. That's when I saw a vegetable I didn't recognize.

Was it cabbage? No. But whatever it was, it was bathed in a luscious cream sauce with Gruyere bubbling on top. It was a fitting welcome to what would be a cold and rainy few months.

Read more on Colorado Springs Gazette


]]> Fresh-faced, yet utterly jet-lagged. That's how I arrived in France for the first time. And that's how I was introduced to Belgian endive.

Madame Gabillet was hosting me for my college semester abroad and she welcomed me pretty much right off the plane into her chilly, dark home. Dinner was waiting, so we sat right down and rather silently (since I didn't yet speak a word of French) began the meal. That's when I saw a vegetable I didn't recognize.

Was it cabbage? No. But whatever it was, it was bathed in a luscious cream sauce with Gruyere bubbling on top. It was a fitting welcome to what would be a cold and rainy few months.]]> Mon, 16 Feb 2015 10:49:49 -0700 <![CDATA[Want a dinner with easy flavor? Grab a pint of heavy cream]]> http://gazette.com/want-a-dinner-with-easy-flavor-grab-a-pint-of-heavy-cream/article/feed/204708?custom_click=rss http://gazette.com/want-a-dinner-with-easy-flavor-grab-a-pint-of-heavy-cream/article/feed/204708?custom_click=rss

Sure, we're all trying to lose those pesky 10 or 15 or whatever pounds, but that's no reason to not keep a pint of heavy cream in the refrigerator.

Truth is, a little fat like that can go a long way to turning a basic dish into one that is exceedingly comforting. Steak, for example, is dramatically improved with a cream-based pan sauce. Pureed vegetable soups taste like indulgences with just a bit of cream. And don't even get me started about what it does for mashed potatoes and baked sweet potatoes.

And none of these recipes requires a ton of cream, so you won't necessarily bust your diet. Think of it as a seasoning or accent flavor, something to tie everything together.

Read more on Colorado Springs Gazette


]]> Sure, we're all trying to lose those pesky 10 or 15 or whatever pounds, but that's no reason to not keep a pint of heavy cream in the refrigerator.

Truth is, a little fat like that can go a long way to turning a basic dish into one that is exceedingly comforting. Steak, for example, is dramatically improved with a cream-based pan sauce. Pureed vegetable soups taste like indulgences with just a bit of cream. And don't even get me started about what it does for mashed potatoes and baked sweet potatoes.

And none of these recipes requires a ton of cream, so you won't necessarily bust your diet. Think of it as a seasoning or accent flavor, something to tie everything together.]]> Fri, 13 Feb 2015 09:03:00 -0700 <![CDATA[Mastering the art of deglazing a pan with steak au poivre]]> http://gazette.com/mastering-the-art-of-deglazing-a-pan-with-steak-au-poivre/article/feed/204438?custom_click=rss http://gazette.com/mastering-the-art-of-deglazing-a-pan-with-steak-au-poivre/article/feed/204438?custom_click=rss

One of the main reasons carnivores love meat is because of its depth of flavor. And the easiest way to magnify that flavor is to brown the meat.

For those of you into science, this is called the Maillard reaction, after the French chemist who first described it in 1912. But there's also another — and equally delicious — reason to brown meat.

As meat browns, it gives off juices that concentrate in the bottom of the pan as little brown bits. Those flavorful brown bits don't need to be lost. They are easily reconstituted with liquid after the meat has finished browning. And just that quickly you have the base of a deeply tasty sauce.

All of which is to say, if you like big, meaty flavors, you'll want to master how to m

Read more on Colorado Springs Gazette


]]> One of the main reasons carnivores love meat is because of its depth of flavor. And the easiest way to magnify that flavor is to brown the meat.

For those of you into science, this is called the Maillard reaction, after the French chemist who first described it in 1912. But there's also another — and equally delicious — reason to brown meat.

As meat browns, it gives off juices that concentrate in the bottom of the pan as little brown bits. Those flavorful brown bits don't need to be lost. They are easily reconstituted with liquid after the meat has finished browning. And just that quickly you have the base of a deeply tasty sauce.

All of which is to say, if you like big, meaty flavors, you'll want to master how to m]]> Thu, 12 Feb 2015 13:46:48 -0700 <![CDATA[A good reason to love your grill's warming rack _ easy sides]]> http://gazette.com/a-good-reason-to-love-your-grills-warming-rack-easy-sides/article/feed/204031?custom_click=rss http://gazette.com/a-good-reason-to-love-your-grills-warming-rack-easy-sides/article/feed/204031?custom_click=rss

If you're like most Americans, the first thing you did when you brought home your new grill was remove the warming rack that sits above the grates. Today, I want to make a case for putting it back.

I'm a big believer in cooking entire meals on the grill. After all, if you've already got it fired up for the main course, why dirty pans or heat up the kitchen for the side? And that's where your warming rack comes in. The warming rack really is just a second grill grate that is especially suited to cooking vegetables at the same time as you are grilling a chicken, roast or even ribs!

Why? The warming rack is raised well above the direct heat of the grill, so whatever you put on it cooks more slowly than what is on the grates belo

Read more on Colorado Springs Gazette


]]> If you're like most Americans, the first thing you did when you brought home your new grill was remove the warming rack that sits above the grates. Today, I want to make a case for putting it back.

I'm a big believer in cooking entire meals on the grill. After all, if you've already got it fired up for the main course, why dirty pans or heat up the kitchen for the side? And that's where your warming rack comes in. The warming rack really is just a second grill grate that is especially suited to cooking vegetables at the same time as you are grilling a chicken, roast or even ribs!

Why? The warming rack is raised well above the direct heat of the grill, so whatever you put on it cooks more slowly than what is on the grates belo]]> Wed, 11 Feb 2015 13:17:21 -0700 <![CDATA[10 fresh ideas for using slow cooker pulled chicken and pork]]> http://gazette.com/10-fresh-ideas-for-using-slow-cooker-pulled-chicken-and-pork/article/feed/203590?custom_click=rss http://gazette.com/10-fresh-ideas-for-using-slow-cooker-pulled-chicken-and-pork/article/feed/203590?custom_click=rss

Lots of people love their slow cookers. Just as many folks don't. We tend to be in the latter group. Not because we don't appreciate the dump-and-go convenience. And we certainly enjoy being greeted at the end of the day by delicious smells before we've even taken off our coats.

Our objections come down to taste and texture. Too many slow cooker recipes taste just like every other slow cooker recipe, no matter what the ingredients. And after bubbling away for so many hours, most recipes end up with that just-shy-of-mush texture. No thanks.

So we decided to see whether we could come up with a stack of slow cooker recipes that didn't sacrifice ease, but satisfied our need for variety. Our inspiration? Barbecue pulled pork and c

Read more on Colorado Springs Gazette


]]> Lots of people love their slow cookers. Just as many folks don't. We tend to be in the latter group. Not because we don't appreciate the dump-and-go convenience. And we certainly enjoy being greeted at the end of the day by delicious smells before we've even taken off our coats.

Our objections come down to taste and texture. Too many slow cooker recipes taste just like every other slow cooker recipe, no matter what the ingredients. And after bubbling away for so many hours, most recipes end up with that just-shy-of-mush texture. No thanks.

So we decided to see whether we could come up with a stack of slow cooker recipes that didn't sacrifice ease, but satisfied our need for variety. Our inspiration? Barbecue pulled pork and c]]> Tue, 10 Feb 2015 10:20:08 -0700