<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Sun, 26 Apr 2015 03:51:40 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Dill and butter? Dull. Take carrots to a robust new level]]> http://gazette.com/dill-and-butter-dull.-take-carrots-to-a-robust-new-level/article/feed/226663?custom_click=rss http://gazette.com/dill-and-butter-dull.-take-carrots-to-a-robust-new-level/article/feed/226663?custom_click=rss

Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more... robust.

Because let's face it, spring and early summer have a tendency to smack you with cool, wet weather when you're least expecting it — and when you are most desiring sun and heat. Which is why the delicate flavors of dill and butter sometimes just don't fit.

For those evenings, I came up with a zippy sauce that's something of a cross between Italian pesto and Argentinian chimichurri, but with a hefty dose of Asian peanut sauce just to make it interesting.

The sauce can be prepped up to a day in advance, but don't add the peanuts until just before serving. The port-soaked raisins also can be done in advance.

Read more on Colorado Springs Gazette


]]> Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more... robust.

Because let's face it, spring and early summer have a tendency to smack you with cool, wet weather when you're least expecting it — and when you are most desiring sun and heat. Which is why the delicate flavors of dill and butter sometimes just don't fit.

For those evenings, I came up with a zippy sauce that's something of a cross between Italian pesto and Argentinian chimichurri, but with a hefty dose of Asian peanut sauce just to make it interesting.

The sauce can be prepped up to a day in advance, but don't add the peanuts until just before serving. The port-soaked raisins also can be done in advance.]]> Sat, 25 Apr 2015 09:30:35 -0600 <![CDATA[Giddyap: Manitou Springs' restaurant will ride again]]> By rich laden rich.laden@gazette.com - http://gazette.com/giddyap-manitou-springs-restaurant-will-ride-again/article/1550236?custom_click=rss http://gazette.com/giddyap-manitou-springs-restaurant-will-ride-again/article/1550236?custom_click=rss

Manitou Springs' historic Stagecoach Inn, closed since February after decades of serving hearty American fare, is set to ride again.

Local restaurateur Paul Jakubczyk, owner of PJ's Bistro since 2002, has contracted to buy the Stagecoach Inn property at 702 Manitou Ave. and is targeting a Memorial Day reopening for the longtime restaurant favorite.

"I think everybody wants to see the Stagecoach Inn back," he said. "It's a great brand."

The Stagecoach Inn, known for decades for its steaks, ribs, burgers, fried chicken and other dishes, closed because of owner David Symonds' financial troubles.

The property has been listed for sale for several weeks by a commercial real estate broker, whose website shows it has a



Read more on Colorado Springs Gazette


]]>
Manitou Springs' historic Stagecoach Inn, closed since February after decades of serving hearty American fare, is set to ride again.

Local restaurateur Paul Jakubczyk, owner of PJ's Bistro since 2002, has contracted to buy the Stagecoach Inn property at 702 Manitou Ave. and is targeting a Memorial Day reopening for the longtime restaurant favorite.

"I think everybody wants to see the Stagecoach Inn back," he said. "It's a great brand."

The Stagecoach Inn, known for decades for its steaks, ribs, burgers, fried chicken and other dishes, closed because of owner David Symonds' financial troubles.

The property has been listed for sale for several weeks by a commercial real estate broker, whose website shows it has a

]]>
Fri, 24 Apr 2015 05:54:07 -0600
<![CDATA[In time for strawberry season _ a master class in shortcakes]]> http://gazette.com/in-time-for-strawberry-season-a-master-class-in-shortcakes/article/feed/226256?custom_click=rss http://gazette.com/in-time-for-strawberry-season-a-master-class-in-shortcakes/article/feed/226256?custom_click=rss

The arrival of local strawberries is a sure sign that warm weather is on its way. So to celebrate, I'm sharing what I consider the absolute best biscuit recipe I've ever encountered.

It was while I was working in Gourmet magazine's test kitchen during the '80s that I was put on the quest for the best biscuit. I tested dozens of versions, using a variety of fats and liquids in different proportions — milk, buttermilk, shortening, butter, sour cream, etc. The cream biscuits in this recipe for strawberry shortcakes easily beat out every other option.

An all-American favorite popularized by James Beard, cream biscuits weren't just the tastiest and most tender of those we tested, they also were the quickest and easiest to make.

Read more on Colorado Springs Gazette


]]> The arrival of local strawberries is a sure sign that warm weather is on its way. So to celebrate, I'm sharing what I consider the absolute best biscuit recipe I've ever encountered.

It was while I was working in Gourmet magazine's test kitchen during the '80s that I was put on the quest for the best biscuit. I tested dozens of versions, using a variety of fats and liquids in different proportions — milk, buttermilk, shortening, butter, sour cream, etc. The cream biscuits in this recipe for strawberry shortcakes easily beat out every other option.

An all-American favorite popularized by James Beard, cream biscuits weren't just the tastiest and most tender of those we tested, they also were the quickest and easiest to make.]]> Thu, 23 Apr 2015 10:01:10 -0600 <![CDATA[Where does Christina Tosi go after compost cookies? Dinner!]]> http://gazette.com/where-does-christina-tosi-go-after-compost-cookies-dinner/article/feed/225961?custom_click=rss http://gazette.com/where-does-christina-tosi-go-after-compost-cookies-dinner/article/feed/225961?custom_click=rss

MIAMI (AP) — Christina Tosi is just trying to show how mundane her day-to-day pantry staples really are. Thing is, she can work a sort of magic with mundane that most of us can't even dream off.

Tosi — who came to fame for her exotic sweets like crack pie and compost cookies at New York's Momofuku Milk Bar — tends to live the way she cooks and eats. Life and food are fun, and there is inspiration lurking everywhere, even in the half moldy cheese in your refrigerators or the Ritz Crackers in the cupboard.

Which is why her new cookbook, "Milk Bar Life," is aimed at helping people make an adventure of weeknight dinner, even after a long day of work. Think recipes for "desperation nachos" and "pickle juice-poached fish.

Read more on Colorado Springs Gazette


]]> MIAMI (AP) — Christina Tosi is just trying to show how mundane her day-to-day pantry staples really are. Thing is, she can work a sort of magic with mundane that most of us can't even dream off.

Tosi — who came to fame for her exotic sweets like crack pie and compost cookies at New York's Momofuku Milk Bar — tends to live the way she cooks and eats. Life and food are fun, and there is inspiration lurking everywhere, even in the half moldy cheese in your refrigerators or the Ritz Crackers in the cupboard.

Which is why her new cookbook, "Milk Bar Life," is aimed at helping people make an adventure of weeknight dinner, even after a long day of work. Think recipes for "desperation nachos" and "pickle juice-poached fish.]]> Wed, 22 Apr 2015 14:45:45 -0600 <![CDATA[SudSisters: The brew run tradition runs deep in Colorado]]> BY STEPHANIE EARLS stephanie.earls@gazette.com - http://gazette.com/sudsisters-the-brew-run-tradition-runs-deep-in-colorado/article/1550024?custom_click=rss http://gazette.com/sudsisters-the-brew-run-tradition-runs-deep-in-colorado/article/1550024?custom_click=rss

A team of new brewers entered the field this month when the Colorado Springs Sky Sox played their season opener at Security Service Field - the club's first game as the top affiliate of the Milwaukee Brewers, which it joined in a two-year player development contract last year.

Seems like the perfect time to consider those dual indulgences of athletics and beer, at once so natural - and not really whatsoever, right?

Beer's certainly a proven athletic supporter of teams, individuals and events. This month, the tradition continued locally when Monument's Pikes Peak Brewing Co. entered a partnership with Colorado Springs Switchbacks FC, a new professional soccer team.



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]]>
A team of new brewers entered the field this month when the Colorado Springs Sky Sox played their season opener at Security Service Field - the club's first game as the top affiliate of the Milwaukee Brewers, which it joined in a two-year player development contract last year.

Seems like the perfect time to consider those dual indulgences of athletics and beer, at once so natural - and not really whatsoever, right?

Beer's certainly a proven athletic supporter of teams, individuals and events. This month, the tradition continued locally when Monument's Pikes Peak Brewing Co. entered a partnership with Colorado Springs Switchbacks FC, a new professional soccer team.

]]>
Wed, 22 Apr 2015 12:54:35 -0600
<![CDATA[For classic Alabama barbecue, only white sauce will do]]> http://gazette.com/for-classic-alabama-barbecue-only-white-sauce-will-do/article/feed/225842?custom_click=rss http://gazette.com/for-classic-alabama-barbecue-only-white-sauce-will-do/article/feed/225842?custom_click=rss

When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white.

White barbecue sauce is popular in northern Alabama. I was first introduced to it years ago by a friend who was surprised I didn't know what it was. She sent me home with a bottle and instructions to use it on chicken. I will admit that I thought it was an odd concoction until I tried it. It only took one bird and one bottle of that sauce to convert me.

At the heart of white barbecue sauce are four ingredients — mayonnaise, vinegar, salt and black pepper. The folks at Big Bob Gibson Bar-B-Q in Decatur, Alabama, are credited with popularizing this sauce, d

Read more on Colorado Springs Gazette


]]> When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white.

White barbecue sauce is popular in northern Alabama. I was first introduced to it years ago by a friend who was surprised I didn't know what it was. She sent me home with a bottle and instructions to use it on chicken. I will admit that I thought it was an odd concoction until I tried it. It only took one bird and one bottle of that sauce to convert me.

At the heart of white barbecue sauce are four ingredients — mayonnaise, vinegar, salt and black pepper. The folks at Big Bob Gibson Bar-B-Q in Decatur, Alabama, are credited with popularizing this sauce, d]]> Wed, 22 Apr 2015 11:02:42 -0600 <![CDATA[Colorado Springs middle school teacher inspires students in her World Culture and Cuisine classes]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/colorado-springs-middle-school-teacher-inspires-students-in-her-world-culture-and-cuisine-classes/article/1550026?custom_click=rss http://gazette.com/colorado-springs-middle-school-teacher-inspires-students-in-her-world-culture-and-cuisine-classes/article/1550026?custom_click=rss

"Today, we are going to France."

And with that introduction, Diane Hathaway has the undivided attention of her class of students at Eagleview Middle School.

"Cooking in France is a religion. They are especially known for their crepes," she tells the eighth-graders. "Crepes were very popular back in the '60s. Then crepes sort of disappeared. Today, I'm going to show you how to make the batter and cook them."

It seems what's old is new again at Eagleview. The administration decided last year to start offering cooking classes in the vacated home economics classrooms. Twenty or more years ago, food and textile labs where students learned to cook and sew were the norm.

"Most or all of the schools have dismantled their



Read more on Colorado Springs Gazette


]]>
"Today, we are going to France."

And with that introduction, Diane Hathaway has the undivided attention of her class of students at Eagleview Middle School.

"Cooking in France is a religion. They are especially known for their crepes," she tells the eighth-graders. "Crepes were very popular back in the '60s. Then crepes sort of disappeared. Today, I'm going to show you how to make the batter and cook them."

It seems what's old is new again at Eagleview. The administration decided last year to start offering cooking classes in the vacated home economics classrooms. Twenty or more years ago, food and textile labs where students learned to cook and sew were the norm.

"Most or all of the schools have dismantled their

]]>
Wed, 22 Apr 2015 10:11:27 -0600
<![CDATA[You need this one-pan approach to getting dinner done fast]]> By SARA MOULTON The Associated Press - http://gazette.com/you-need-this-one-pan-approach-to-getting-dinner-done-fast/article/1550027?custom_click=rss http://gazette.com/you-need-this-one-pan-approach-to-getting-dinner-done-fast/article/1550027?custom_click=rss

As kitchen wisdom goes, I often think the best tricks are the simplest.

One-pan cooking, for example. The ability to cook an entire meal on a single rimmed sheet pan - an act that leaves you with nothing but that one pan to clean when dinner's over - to me is nothing short of magic.

The secret to making it work is a matter of organizing the order in which each ingredient lands on the baking sheet to ensure each gets neither too little nor too much time in the oven. This recipe for baked steelhead trout with asparagus and potatoes will demonstrate you how easy that is.

We start by seasoning all the parts individually at the start of the cooking process.

Read more on Colorado Springs Gazette


]]> As kitchen wisdom goes, I often think the best tricks are the simplest.

One-pan cooking, for example. The ability to cook an entire meal on a single rimmed sheet pan - an act that leaves you with nothing but that one pan to clean when dinner's over - to me is nothing short of magic.

The secret to making it work is a matter of organizing the order in which each ingredient lands on the baking sheet to ensure each gets neither too little nor too much time in the oven. This recipe for baked steelhead trout with asparagus and potatoes will demonstrate you how easy that is.

We start by seasoning all the parts individually at the start of the cooking process.]]> Wed, 22 Apr 2015 04:10:08 -0600 <![CDATA[Colorado Springs area cooking classes and events starting April 22, 2015]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-april-22-2015/article/1550118?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-april-22-2015/article/1550118?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Exploring Carnival Food, 2 p.m. May 9, $30.

Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com. - The Art of Food and Wine Pairing, 6-8 p.m. May 4, $50.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Cooking Your Dinner with Smoke, 9-11 a.m. May 2, $20. Registration required by Tuesday.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread and Jam, 9 a.m.-1 p.m. Tuesday. - Appetizers, 9 a.m.-noon May 5. - Sweet Tarts, 9 a.m.-noon May 6. -

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]]> WHAT'S COOKING

CLASSES

ONGOING

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Exploring Carnival Food, 2 p.m. May 9, $30.

Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com. - The Art of Food and Wine Pairing, 6-8 p.m. May 4, $50.

Colorado State University Cooperative Extension - 701 Court Street, Suite C, Pueblo; 719-583-6566. - Cooking Your Dinner with Smoke, 9-11 a.m. May 2, $20. Registration required by Tuesday.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread and Jam, 9 a.m.-1 p.m. Tuesday. - Appetizers, 9 a.m.-noon May 5. - Sweet Tarts, 9 a.m.-noon May 6. -]]> Wed, 22 Apr 2015 04:10:05 -0600 <![CDATA[Frittatas - the ultimate have-it-your-way weeknight dinner]]> By J.M. HIRSCH The Associated Press - http://gazette.com/frittatas-the-ultimate-have-it-your-way-weeknight-dinner/article/1550025?custom_click=rss http://gazette.com/frittatas-the-ultimate-have-it-your-way-weeknight-dinner/article/1550025?custom_click=rss

Frittatas are like quiches without crusts, and that makes them an ideal fast and simple weeknight dinner.

They also are the ultimate have-it-your-way meal, and that makes it easy to feed a family of - inevitably - picky eaters. You all get to enjoy the same meal at the same time, but you aren't all wedded to the same ingredients.

To make multiple variations of frittatas for the same meal, I simply break it down into multiple pans. So rather than cook one large frittata as described in this recipe, I divide the recipe among a handful of small skillets, allowing me to customize each.

You can add any combination of vegetables and meat to a frittata. The trick is to make sure everything is cooked before the eggs go in the

Read more on Colorado Springs Gazette


]]> Frittatas are like quiches without crusts, and that makes them an ideal fast and simple weeknight dinner.

They also are the ultimate have-it-your-way meal, and that makes it easy to feed a family of - inevitably - picky eaters. You all get to enjoy the same meal at the same time, but you aren't all wedded to the same ingredients.

To make multiple variations of frittatas for the same meal, I simply break it down into multiple pans. So rather than cook one large frittata as described in this recipe, I divide the recipe among a handful of small skillets, allowing me to customize each.

You can add any combination of vegetables and meat to a frittata. The trick is to make sure everything is cooked before the eggs go in the]]> Wed, 22 Apr 2015 04:10:04 -0600 <![CDATA[Colorado Springs area beer related events starting April 22, 2015]]> By Carlotta Olson - http://gazette.com/colorado-springs-area-beer-related-events-starting-april-22-2015/article/1550117?custom_click=rss http://gazette.com/colorado-springs-area-beer-related-events-starting-april-22-2015/article/1550117?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. Go online for host charity; 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@greenman taps.com.

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. Go online for host charity; 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@greenman taps.com.]]> Wed, 22 Apr 2015 04:10:03 -0600 <![CDATA[Eat well: Vegans in Colorado Springs have plenty to look forward to this year]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/eat-well-vegans-in-colorado-springs-have-plenty-to-look-forward-to-this-year/article/1550053?custom_click=rss http://gazette.com/eat-well-vegans-in-colorado-springs-have-plenty-to-look-forward-to-this-year/article/1550053?custom_click=rss

Everything is coming up vegan these days, and that's just fine with JL Fields, a local vegan lifestyle coach and Gazette dining critic.

She recently sent a press release about VegFest Colorado, a health and environmental fair June 20-21 at Jefferson County Fairgrounds in Golden. I attended VegFest a few years ago and picked up some interesting ideas while also discovering new-to-me foods from the vendors. For instance, I had no idea the owner of Spice Island Grill in Colorado Springs made and sold several of the Jamaican eatery's cooking sauces.

Fields, author of "Vegan Pressure Cooking" and co-author of "Vegan for Her," will be among those giving cooking demonstrations at VegFest.



Read more on Colorado Springs Gazette


]]>
Everything is coming up vegan these days, and that's just fine with JL Fields, a local vegan lifestyle coach and Gazette dining critic.

She recently sent a press release about VegFest Colorado, a health and environmental fair June 20-21 at Jefferson County Fairgrounds in Golden. I attended VegFest a few years ago and picked up some interesting ideas while also discovering new-to-me foods from the vendors. For instance, I had no idea the owner of Spice Island Grill in Colorado Springs made and sold several of the Jamaican eatery's cooking sauces.

Fields, author of "Vegan Pressure Cooking" and co-author of "Vegan for Her," will be among those giving cooking demonstrations at VegFest.

]]>
Tue, 21 Apr 2015 09:22:09 -0600
<![CDATA[A trick for keeping spring lamb burgers from tasting gamey]]> By MELISSA D'ARABIAN The Associated Press - http://gazette.com/a-trick-for-keeping-spring-lamb-burgers-from-tasting-gamey/article/1550054?custom_click=rss http://gazette.com/a-trick-for-keeping-spring-lamb-burgers-from-tasting-gamey/article/1550054?custom_click=rss

No meat says spring quite like lamb. And while healthier cooks tend to limit red meat, happily there is a place for lamb on the healthy plate.

Animal proteins bring saturated fats to the table, but only about half of lamb's fat is saturated. And lamb is full of protein, which means a few ounces of it can be filling. A 4-ounce raw portion has only about 200 calories.

I love lamb that isn't gamey so I tend to do one of two things. I either buy tender baby lamb racks, then season them with garlic, mustard and herbs before roasting (delicious, but pricey), or I buy less expensive ground lamb and make patties or burgers.

To keep the lamb burgers extra mild, I often mix in another variety of ground meat, usually turkey or

Read more on Colorado Springs Gazette


]]> No meat says spring quite like lamb. And while healthier cooks tend to limit red meat, happily there is a place for lamb on the healthy plate.

Animal proteins bring saturated fats to the table, but only about half of lamb's fat is saturated. And lamb is full of protein, which means a few ounces of it can be filling. A 4-ounce raw portion has only about 200 calories.

I love lamb that isn't gamey so I tend to do one of two things. I either buy tender baby lamb racks, then season them with garlic, mustard and herbs before roasting (delicious, but pricey), or I buy less expensive ground lamb and make patties or burgers.

To keep the lamb burgers extra mild, I often mix in another variety of ground meat, usually turkey or]]> Tue, 21 Apr 2015 04:10:49 -0600 <![CDATA[Feeling peckish for pesto? Don't limit yourself to basil!]]> http://gazette.com/feeling-peckish-for-pesto-dont-limit-yourself-to-basil/article/feed/225001?custom_click=rss http://gazette.com/feeling-peckish-for-pesto-dont-limit-yourself-to-basil/article/feed/225001?custom_click=rss

Fresh herbs are one of nature's best low-cal flavor sources. And as the weather warms up, we'll transition from buying herbs in cute little clamshells costing a couple bucks each to scooping large bunches of soft-leaved herbs into our carts for pennies on the dollar. Or perhaps you have an herb garden and you'll find yourself inundated with a cilantro or parsley plant that takes over a small section of your backyard.

What to do with all these herbs? One approach to preserving herbs is to freeze them as cubes. To do this, you simply blend up clean, fresh herbs with just enough oil or water to make a thick paste. You then fill ice cube trays (silicone muffin cups also work) about halfway with the herb paste and freeze.

Read more on Colorado Springs Gazette


]]> Fresh herbs are one of nature's best low-cal flavor sources. And as the weather warms up, we'll transition from buying herbs in cute little clamshells costing a couple bucks each to scooping large bunches of soft-leaved herbs into our carts for pennies on the dollar. Or perhaps you have an herb garden and you'll find yourself inundated with a cilantro or parsley plant that takes over a small section of your backyard.

What to do with all these herbs? One approach to preserving herbs is to freeze them as cubes. To do this, you simply blend up clean, fresh herbs with just enough oil or water to make a thick paste. You then fill ice cube trays (silicone muffin cups also work) about halfway with the herb paste and freeze.]]> Mon, 20 Apr 2015 11:32:44 -0600 <![CDATA[A warm chicken curry dinner for a cool, wet spring evening]]> http://gazette.com/a-warm-chicken-curry-dinner-for-a-cool-wet-spring-evening/article/feed/224202?custom_click=rss http://gazette.com/a-warm-chicken-curry-dinner-for-a-cool-wet-spring-evening/article/feed/224202?custom_click=rss

A warm curry for a cool spring evening? Sounds about right.

This weeknight-friendly chicken curry — rich with spices and coconut milk — is a perfect dinner on a chilly, wet spring night. Warm seasonings and buttery roasted potatoes round out the dish that comes together in just 35 minutes. The food processor makes fast work of chopping the chicken, but if you'd rather not have to clean the processor a knife is just as good.

And if it's more than just a little chilly and you'd rather go for all out comfort, ditch the roasted potatoes and serve the chicken curry over mashed potatoes. Or lose the potatoes entirely and spoon it into warmed naan or other flatbread. It even would be delicious tossed with buttered egg noodles.

Read more on Colorado Springs Gazette


]]> A warm curry for a cool spring evening? Sounds about right.

This weeknight-friendly chicken curry — rich with spices and coconut milk — is a perfect dinner on a chilly, wet spring night. Warm seasonings and buttery roasted potatoes round out the dish that comes together in just 35 minutes. The food processor makes fast work of chopping the chicken, but if you'd rather not have to clean the processor a knife is just as good.

And if it's more than just a little chilly and you'd rather go for all out comfort, ditch the roasted potatoes and serve the chicken curry over mashed potatoes. Or lose the potatoes entirely and spoon it into warmed naan or other flatbread. It even would be delicious tossed with buttered egg noodles.]]> Fri, 17 Apr 2015 09:00:33 -0600 <![CDATA[What the heck is Bubba's 33? It's coming to Colorado Springs]]> By rich laden rich.laden@gazette.com - http://gazette.com/what-the-heck-is-bubbas-33-its-coming-to-colorado-springs/article/1549805?custom_click=rss http://gazette.com/what-the-heck-is-bubbas-33-its-coming-to-colorado-springs/article/1549805?custom_click=rss

Texas Roadhouse, a national restaurant chain that's enjoyed success for years with a location along Powers Boulevard, is bringing a new restaurant concept to the busy corridor on Colorado Springs' east side.

Bubba's 33, which touts itself on Facebook as a "sports bar, American restaurant and pizza place," is under construction southeast of Powers and Constitution Avenue and is targeting an August opening. The 8,800-square-foot restaurant will feature hand-tossed and stone-baked pizza, burgers made with beef that is ground fresh daily and more than 60 big-screen TVs, according to documents submitted to the city's Land Use Review Division and the chain's website.

Read more on Colorado Springs Gazette


]]> Texas Roadhouse, a national restaurant chain that's enjoyed success for years with a location along Powers Boulevard, is bringing a new restaurant concept to the busy corridor on Colorado Springs' east side.

Bubba's 33, which touts itself on Facebook as a "sports bar, American restaurant and pizza place," is under construction southeast of Powers and Constitution Avenue and is targeting an August opening. The 8,800-square-foot restaurant will feature hand-tossed and stone-baked pizza, burgers made with beef that is ground fresh daily and more than 60 big-screen TVs, according to documents submitted to the city's Land Use Review Division and the chain's website.]]> Fri, 17 Apr 2015 04:26:17 -0600 <![CDATA[Dining review: Fast, fresh and friendly at Colorado Springs Neapolitan-style pizza restaurant]]> By Robin Intemann robin.intemann@gazette.com - http://gazette.com/dining-review-fast-fresh-and-friendly-at-colorado-springs-neapolitan-style-pizza-restaurant/article/1549795?custom_click=rss http://gazette.com/dining-review-fast-fresh-and-friendly-at-colorado-springs-neapolitan-style-pizza-restaurant/article/1549795?custom_click=rss

Thanks to sports, especially basketball and football, I'd come to think of seconds as fragments of time that create the illusion of lasting indefinitely. Duca's Neapolitan Pizza has made me rethink how quickly they really do pass.

It takes longer to put on the fresh toppings than it does for these pizzas to bake. From our table, I could see how quickly the process moved, so I tried timing a few before finally asking one of the employees about the speedy method. Turns out my timing was off by 30 seconds. This could have had calamitous results had I been overseeing Duca's broad, squat-capsule-shaped, brightly colored, wood-fired oven. This family-run pizza establishment needs only 90 seconds to bake its thin pies. The oven, by the



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]]>
Thanks to sports, especially basketball and football, I'd come to think of seconds as fragments of time that create the illusion of lasting indefinitely. Duca's Neapolitan Pizza has made me rethink how quickly they really do pass.

It takes longer to put on the fresh toppings than it does for these pizzas to bake. From our table, I could see how quickly the process moved, so I tried timing a few before finally asking one of the employees about the speedy method. Turns out my timing was off by 30 seconds. This could have had calamitous results had I been overseeing Duca's broad, squat-capsule-shaped, brightly colored, wood-fired oven. This family-run pizza establishment needs only 90 seconds to bake its thin pies. The oven, by the

]]>
Thu, 16 Apr 2015 13:09:33 -0600
<![CDATA[You need this one-pan approach to getting dinner done fast]]> http://gazette.com/you-need-this-one-pan-approach-to-getting-dinner-done-fast/article/feed/223826?custom_click=rss http://gazette.com/you-need-this-one-pan-approach-to-getting-dinner-done-fast/article/feed/223826?custom_click=rss

As kitchen wisdom goes, I often think the best tricks are the simplest. One-pan cooking, for example. The ability to cook an entire meal on a single rimmed sheet pan — an act that leaves you with nothing but that one pan to clean when dinner's over — to me is nothing short of magic.

And the secret to making it work really is just a matter of organizing the order in which each ingredient lands on the baking sheet to ensure each gets neither too little nor too much time in the oven. And this recipe for baked steelhead trout with asparagus and potatoes will show you just how easy that is.

We start by seasoning all the parts individually at the beginning of the cooking process, not the end.

Read more on Colorado Springs Gazette


]]> As kitchen wisdom goes, I often think the best tricks are the simplest. One-pan cooking, for example. The ability to cook an entire meal on a single rimmed sheet pan — an act that leaves you with nothing but that one pan to clean when dinner's over — to me is nothing short of magic.

And the secret to making it work really is just a matter of organizing the order in which each ingredient lands on the baking sheet to ensure each gets neither too little nor too much time in the oven. And this recipe for baked steelhead trout with asparagus and potatoes will show you just how easy that is.

We start by seasoning all the parts individually at the beginning of the cooking process, not the end.]]> Thu, 16 Apr 2015 12:04:24 -0600 <![CDATA[On Food: Items worth searching for on grocery store shelves]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/on-food-items-worth-searching-for-on-grocery-store-shelves/article/1549622?custom_click=rss http://gazette.com/on-food-items-worth-searching-for-on-grocery-store-shelves/article/1549622?custom_click=rss

Today I'm going to be a bit nutty. Then I'm going to get my "Freekeh" on. And finally I'll smooth things out with a dose of culture.

About that nutty part. Have you heard of NuttZo? I hadn't until my Jazzercise instructor, Meridith Norwood, treated the class to a post-workout smoothie that combined a scoop of the nut spread with fresh fruit and greens. NuttZo contains more than seven types of nuts and seeds. Since one nut butter is delicious, I couldn't imagine how much more delicious a spread with seven flavors would be.

I snapped a photo of the product with my phone and then went on a hunt to find it. I must admit my eyebrows shot up to the top of my hairline when I saw that a 26-ounce jar cost more than $16 at Costco.



Read more on Colorado Springs Gazette


]]>
Today I'm going to be a bit nutty. Then I'm going to get my "Freekeh" on. And finally I'll smooth things out with a dose of culture.

About that nutty part. Have you heard of NuttZo? I hadn't until my Jazzercise instructor, Meridith Norwood, treated the class to a post-workout smoothie that combined a scoop of the nut spread with fresh fruit and greens. NuttZo contains more than seven types of nuts and seeds. Since one nut butter is delicious, I couldn't imagine how much more delicious a spread with seven flavors would be.

I snapped a photo of the product with my phone and then went on a hunt to find it. I must admit my eyebrows shot up to the top of my hairline when I saw that a 26-ounce jar cost more than $16 at Costco.

]]>
Thu, 16 Apr 2015 11:50:27 -0600
<![CDATA[A seasonal salmon primer: king salmon (also called chinook)]]> http://gazette.com/a-seasonal-salmon-primer-king-salmon-also-called-chinook/article/feed/223633?custom_click=rss http://gazette.com/a-seasonal-salmon-primer-king-salmon-also-called-chinook/article/feed/223633?custom_click=rss

King salmon, also known by its Native American name "chinook," earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they're landed at 20 to 30 pounds. King salmon is prized for its silky red flesh, buttery texture and for a high oil content that gives it a luxurious flavor.

"The kings are definitely special," says Laura Cole, owner and executive chef at 229 Parks in Alaska's Denali National Park. "They're just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate."

King salmon from Copper River in south-central Alaska are among the first salmon commercially harvested in the state each year, and among the first to show

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]]> King salmon, also known by its Native American name "chinook," earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they're landed at 20 to 30 pounds. King salmon is prized for its silky red flesh, buttery texture and for a high oil content that gives it a luxurious flavor.

"The kings are definitely special," says Laura Cole, owner and executive chef at 229 Parks in Alaska's Denali National Park. "They're just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate."

King salmon from Copper River in south-central Alaska are among the first salmon commercially harvested in the state each year, and among the first to show]]> Wed, 15 Apr 2015 11:31:35 -0600 <![CDATA[A seasonal salmon primer: pink salmon]]> http://gazette.com/a-seasonal-salmon-primer-pink-salmon/article/feed/223654?custom_click=rss http://gazette.com/a-seasonal-salmon-primer-pink-salmon/article/feed/223654?custom_click=rss

With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake.

"We got pinks that I sauteed," says Anita Lo, owner and executive chef of New York's Annisa restaurant. While she doesn't use them in the restaurant, Lo says pink salmon do well on the grill or in the pan, and offer an environmentally friendly dinner. "I'm interested in species that not everyone uses," she says. "It's a little more sustainable that way."

As with keta, pink salmon benefits from fat and dairy to mellow it out. The roe also is used for sushi.

Read more on Colorado Springs Gazette


]]> With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake.

"We got pinks that I sauteed," says Anita Lo, owner and executive chef of New York's Annisa restaurant. While she doesn't use them in the restaurant, Lo says pink salmon do well on the grill or in the pan, and offer an environmentally friendly dinner. "I'm interested in species that not everyone uses," she says. "It's a little more sustainable that way."

As with keta, pink salmon benefits from fat and dairy to mellow it out. The roe also is used for sushi.]]> Wed, 15 Apr 2015 11:16:50 -0600 <![CDATA[A seasonal salmon primer: sockeye salmon (also called red)]]> http://gazette.com/a-seasonal-salmon-primer-sockeye-salmon-also-called-red/article/feed/223645?custom_click=rss http://gazette.com/a-seasonal-salmon-primer-sockeye-salmon-also-called-red/article/feed/223645?custom_click=rss

Sockeye, also called red salmon, is known for its distinct, bright red flesh that retains its color even once cooked. It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as easily.

"It's gorgeous. It's beautiful," says Anita Lo, owner and executive chef of New York's Annisa restaurant. "And it's meatier."

Sockeye takes well to added butter and other fats, chefs say, as well as to flavorful seasonings.

Sockeye is eaten for both its meat and for its roe, which is used as salmon caviar for sushi.

Read more on Colorado Springs Gazette


]]> Sockeye, also called red salmon, is known for its distinct, bright red flesh that retains its color even once cooked. It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as easily.

"It's gorgeous. It's beautiful," says Anita Lo, owner and executive chef of New York's Annisa restaurant. "And it's meatier."

Sockeye takes well to added butter and other fats, chefs say, as well as to flavorful seasonings.

Sockeye is eaten for both its meat and for its roe, which is used as salmon caviar for sushi.]]> Wed, 15 Apr 2015 11:01:57 -0600 <![CDATA[A seasonal salmon primer: coho salmon (also called silver)]]> http://gazette.com/a-seasonal-salmon-primer-coho-salmon-also-called-silver/article/feed/223641?custom_click=rss http://gazette.com/a-seasonal-salmon-primer-coho-salmon-also-called-silver/article/feed/223641?custom_click=rss

Coho, also known as "silver" salmon for its bright silver sides, offers a lighter, more distinctly flavored fish than king or sockeye. Coho's orange-red flesh is moderately fatty and flakes well.

"For fresh, it's great to just think about what's coming out of the garden," says Laura Cole, owner and executive chef at 229 Parks in Alaska's Denali National Park, who often grills her coho and crisps the skin. "Because it has a firmer flesh and brighter flavor because of lack of fat, you can pair it with fresh olive tapenade, or because the basil and arugula are coming in strong, do pesto."

Lo suggests slowly poaching coho in olive oil for a softer textured fish.

Recommended preparations: grilled, broiled, sauteed, poached i

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]]> Coho, also known as "silver" salmon for its bright silver sides, offers a lighter, more distinctly flavored fish than king or sockeye. Coho's orange-red flesh is moderately fatty and flakes well.

"For fresh, it's great to just think about what's coming out of the garden," says Laura Cole, owner and executive chef at 229 Parks in Alaska's Denali National Park, who often grills her coho and crisps the skin. "Because it has a firmer flesh and brighter flavor because of lack of fat, you can pair it with fresh olive tapenade, or because the basil and arugula are coming in strong, do pesto."

Lo suggests slowly poaching coho in olive oil for a softer textured fish.

Recommended preparations: grilled, broiled, sauteed, poached i]]> Wed, 15 Apr 2015 10:46:33 -0600 <![CDATA[A seasonal salmon primer: Keta salmon (also called chum)]]> http://gazette.com/a-seasonal-salmon-primer-keta-salmon-also-called-chum/article/feed/223632?custom_click=rss http://gazette.com/a-seasonal-salmon-primer-keta-salmon-also-called-chum/article/feed/223632?custom_click=rss

Keta salmon, also called chum, has pale orange, red or pink flesh and a pronounced flavor. These characteristics make keta a favorite for drying and smoking, as well as for chowders and curries. Chum has a lower oil content than other wild salmon and a meaty, firm texture. Keta roe also is used in sushi.

"You need to tone down the more distinctive fish flavor and enhance the richness," says Laura Cole, owner and executive chef at 229 Parks in Alaska's Denali National Park, who suggests dairy- or coconut-milk based dishes. Many people also dehydrate keta, she says, and grind it with sugar or salt to make rubs and flavorings. Keta also is a favorite for weight- and health-conscious people, she says. "It has so many fewer calories tha

Read more on Colorado Springs Gazette


]]> Keta salmon, also called chum, has pale orange, red or pink flesh and a pronounced flavor. These characteristics make keta a favorite for drying and smoking, as well as for chowders and curries. Chum has a lower oil content than other wild salmon and a meaty, firm texture. Keta roe also is used in sushi.

"You need to tone down the more distinctive fish flavor and enhance the richness," says Laura Cole, owner and executive chef at 229 Parks in Alaska's Denali National Park, who suggests dairy- or coconut-milk based dishes. Many people also dehydrate keta, she says, and grind it with sugar or salt to make rubs and flavorings. Keta also is a favorite for weight- and health-conscious people, she says. "It has so many fewer calories tha]]> Wed, 15 Apr 2015 10:32:36 -0600 <![CDATA[Use an unusual sugar to bring a fresh sweetness to spring]]> http://gazette.com/use-an-unusual-sugar-to-bring-a-fresh-sweetness-to-spring/article/feed/223624?custom_click=rss http://gazette.com/use-an-unusual-sugar-to-bring-a-fresh-sweetness-to-spring/article/feed/223624?custom_click=rss

Given the size of my sweet tooth (think saber tooth tiger), I have myriad sweeteners in my cupboards. White, brown and coconut sugars, crunchy turbinado, honey, date syrup and molasses, they all line the shelves alongside a curious specimen that looks something like a gnome's hat.

That hat is called piloncillo and it's one of my favorites, not only for its deep caramel flavor, but also because as far as sugar goes, it's as close as you can get to biting down on a stalk of sugarcane itself (a treat I'd occasionally enjoy as a child).

Unlike brown sugar, which usually is refined white sugar stirred together with molasses, piloncillo is the result of boiled down cane sugar juice, much like its Indian cousin, jaggery.

Read more on Colorado Springs Gazette


]]> Given the size of my sweet tooth (think saber tooth tiger), I have myriad sweeteners in my cupboards. White, brown and coconut sugars, crunchy turbinado, honey, date syrup and molasses, they all line the shelves alongside a curious specimen that looks something like a gnome's hat.

That hat is called piloncillo and it's one of my favorites, not only for its deep caramel flavor, but also because as far as sugar goes, it's as close as you can get to biting down on a stalk of sugarcane itself (a treat I'd occasionally enjoy as a child).

Unlike brown sugar, which usually is refined white sugar stirred together with molasses, piloncillo is the result of boiled down cane sugar juice, much like its Indian cousin, jaggery.]]> Wed, 15 Apr 2015 10:01:49 -0600 <![CDATA[Gussy up your salad by breaking it down and jarring it up]]> By ELIZABETH KARMEL The Associated Press - http://gazette.com/gussy-up-your-salad-by-breaking-it-down-and-jarring-it-up/article/1549621?custom_click=rss http://gazette.com/gussy-up-your-salad-by-breaking-it-down-and-jarring-it-up/article/1549621?custom_click=rss

Too often, a salad is served out of obligation. We feel it is something we have to do to make the meal complete.

And too often that's why the salads we serve aren't that great. We don't really care about them. Thing is, I love a well-made salad, and for me it is no obligation to either serve or eat one. This salad, for example, is a seven-layer creation built in a canning jar. I love how they look. I love how they taste. I even like the assembling process.

It's basically a dressed-up version of a layered salad "casserole" that is popular in the South. When I was growing up in North Carolina, my friend Laura introduced the casserole-style salad to our potluck circle.



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]]>
Too often, a salad is served out of obligation. We feel it is something we have to do to make the meal complete.

And too often that's why the salads we serve aren't that great. We don't really care about them. Thing is, I love a well-made salad, and for me it is no obligation to either serve or eat one. This salad, for example, is a seven-layer creation built in a canning jar. I love how they look. I love how they taste. I even like the assembling process.

It's basically a dressed-up version of a layered salad "casserole" that is popular in the South. When I was growing up in North Carolina, my friend Laura introduced the casserole-style salad to our potluck circle.

]]>
Wed, 15 Apr 2015 09:48:00 -0600
<![CDATA[Mastering the simple vinaigrette to deliver maximum flavor]]> By SARA MOULTON The Associated Press - http://gazette.com/mastering-the-simple-vinaigrette-to-deliver-maximum-flavor/article/1549620?custom_click=rss http://gazette.com/mastering-the-simple-vinaigrette-to-deliver-maximum-flavor/article/1549620?custom_click=rss

Most people reach for prepared salad dressings because on busy nights they can't handle the thought of making something else. After cooking a main course and some sides and tossing together a salad, who has the time and energy to make dressing?

I get it. It's convenient. But homemade dressings are worth the trouble. They not only are fresher and taste better, they also are better for you. And in only five minutes you can prep one big batch of dressing for the entire week. So let's walk through the basics of vinaigrettes.

The standard recipe for a vinegar-based dressing calls for a 3-to-1 ratio of oil to vinegar (or other acid). But that's only a starting point. Years ago, I tested the validity of that ratio by asking students

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]]> Most people reach for prepared salad dressings because on busy nights they can't handle the thought of making something else. After cooking a main course and some sides and tossing together a salad, who has the time and energy to make dressing?

I get it. It's convenient. But homemade dressings are worth the trouble. They not only are fresher and taste better, they also are better for you. And in only five minutes you can prep one big batch of dressing for the entire week. So let's walk through the basics of vinaigrettes.

The standard recipe for a vinegar-based dressing calls for a 3-to-1 ratio of oil to vinegar (or other acid). But that's only a starting point. Years ago, I tested the validity of that ratio by asking students]]> Wed, 15 Apr 2015 04:10:05 -0600 <![CDATA[Colorado Springs area cooking classes and events starting April 15, 2015]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-april-15-2015/article/1549718?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-april-15-2015/article/1549718?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

Adam's Mountain Café - 934 Manitou Ave., Manitou Springs. Registration: 685-4370. - Italian, 6 p.m. Monday, $45.

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.

Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com. - Sushi, 6-8 p.m. Friday, $55. - Artisan Cheese, 6-8 p.m. April 22, $45. - The Art of Food and Wine Pairing, 6-8 p.m. May 4, $50.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread, 11 a.m.-noon or 7:30-8:30 p.m. Tuesday. - Bread and Jam, 9 a.m.-1

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]]> WHAT'S COOKING

CLASSES

ONGOING

Adam's Mountain Café - 934 Manitou Ave., Manitou Springs. Registration: 685-4370. - Italian, 6 p.m. Monday, $45.

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.

Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com. - Sushi, 6-8 p.m. Friday, $55. - Artisan Cheese, 6-8 p.m. April 22, $45. - The Art of Food and Wine Pairing, 6-8 p.m. May 4, $50.

The French Kitchen - 2515 Oak Hills Drive. Call for cost. Registration: 694-4016, tfkcc.com. - Bread, 11 a.m.-noon or 7:30-8:30 p.m. Tuesday. - Bread and Jam, 9 a.m.-1]]> Wed, 15 Apr 2015 04:10:03 -0600 <![CDATA[A legend of Italian food could live on at your local grocer]]> http://gazette.com/a-legend-of-italian-food-could-live-on-at-your-local-grocer/article/feed/222914?custom_click=rss http://gazette.com/a-legend-of-italian-food-could-live-on-at-your-local-grocer/article/feed/222914?custom_click=rss

We've lost the woman who taught America to love Italian food, but her tomato sauce may soon live on at a grocer near you.

Marcella Hazan — often unfairly called the "Julia Child of Italian cooking," for she certainly was a culinary icon in her own right — spent decades producing cookbooks and television that taught generations of home cooks to appreciate the nuances of regional Italian cooking. Yet it is a deceptively simple, four-ingredient tomato sauce recipe for which Hazan — who died in 2013 — may be best known.

Her transformative assemblage of tomatoes, butter, onion and salt has become one of the most popular recipes online. And now her son, Giuliano Hazan, has created a Kickstarter campaign to make to make it e

Read more on Colorado Springs Gazette


]]> We've lost the woman who taught America to love Italian food, but her tomato sauce may soon live on at a grocer near you.

Marcella Hazan — often unfairly called the "Julia Child of Italian cooking," for she certainly was a culinary icon in her own right — spent decades producing cookbooks and television that taught generations of home cooks to appreciate the nuances of regional Italian cooking. Yet it is a deceptively simple, four-ingredient tomato sauce recipe for which Hazan — who died in 2013 — may be best known.

Her transformative assemblage of tomatoes, butter, onion and salt has become one of the most popular recipes online. And now her son, Giuliano Hazan, has created a Kickstarter campaign to make to make it e]]> Mon, 13 Apr 2015 15:17:53 -0600 <![CDATA[A trick for keeping spring lamb burgers from tasting gamey]]> http://gazette.com/a-trick-for-keeping-spring-lamb-burgers-from-tasting-gamey/article/feed/222879?custom_click=rss http://gazette.com/a-trick-for-keeping-spring-lamb-burgers-from-tasting-gamey/article/feed/222879?custom_click=rss

No meat says spring quite like lamb. When I lived in France, the seasonality of meats such as lamb was celebrated. Rarely have I tasted lamb so mild and sweet as the first cuts of spring lamb from the South of France.

While healthier cooks tend to limit red meat, happily there is a place for lamb on the healthy plate! While animal proteins bring saturated fats to the table, only about half of lamb's fat is saturated. And lamb is full of protein, which means even a few ounces of it can be filling. A 4-ounce raw portion has just about 200 calories, which means it's easy to celebrate spring with an evening of juicy, tasty lamb.

I love lamb that isn't gamey, so I tend to do one of two things.

Read more on Colorado Springs Gazette


]]> No meat says spring quite like lamb. When I lived in France, the seasonality of meats such as lamb was celebrated. Rarely have I tasted lamb so mild and sweet as the first cuts of spring lamb from the South of France.

While healthier cooks tend to limit red meat, happily there is a place for lamb on the healthy plate! While animal proteins bring saturated fats to the table, only about half of lamb's fat is saturated. And lamb is full of protein, which means even a few ounces of it can be filling. A 4-ounce raw portion has just about 200 calories, which means it's easy to celebrate spring with an evening of juicy, tasty lamb.

I love lamb that isn't gamey, so I tend to do one of two things.]]> Mon, 13 Apr 2015 13:47:37 -0600