<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Thu, 26 Mar 2015 13:19:37 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Freshness, not thickness, matters when buying asparagus]]> http://gazette.com/freshness-not-thickness-matters-when-buying-asparagus/article/feed/217544?custom_click=rss http://gazette.com/freshness-not-thickness-matters-when-buying-asparagus/article/feed/217544?custom_click=rss

When shopping for asparagus, people often focus on the wrong thing — how thick the stalks are. They think thinner is better.

Truth is, asparagus can be delicious regardless of how thick it is. More important is how fresh the asparagus is. That's where the flavor is. Freshly-harvested asparagus boasts a smooth, firm stalk and a tight tip. When asparagus is past its prime, the stalk starts to wrinkle and the tip begins spreading out like a feather.

But vigilance for freshness doesn't stop at the store. Once you get it home, you need to keep it fresh. The best way to store asparagus is to place the stalks with the ends down in a bit of water in the refrigerator. If you lack that kind of room, at least wrap the bottoms of the s

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]]> When shopping for asparagus, people often focus on the wrong thing — how thick the stalks are. They think thinner is better.

Truth is, asparagus can be delicious regardless of how thick it is. More important is how fresh the asparagus is. That's where the flavor is. Freshly-harvested asparagus boasts a smooth, firm stalk and a tight tip. When asparagus is past its prime, the stalk starts to wrinkle and the tip begins spreading out like a feather.

But vigilance for freshness doesn't stop at the store. Once you get it home, you need to keep it fresh. The best way to store asparagus is to place the stalks with the ends down in a bit of water in the refrigerator. If you lack that kind of room, at least wrap the bottoms of the s]]> Thu, 26 Mar 2015 07:47:20 -0600 <![CDATA[Borrowing a lesson from barbecue for a better grilled cheese]]> http://gazette.com/borrowing-a-lesson-from-barbecue-for-a-better-grilled-cheese/article/feed/217207?custom_click=rss http://gazette.com/borrowing-a-lesson-from-barbecue-for-a-better-grilled-cheese/article/feed/217207?custom_click=rss

For me, a grilled cheese sandwich is just pure comfort. And truth is, even a bad grilled cheese is satisfying. But a great grilled cheese will change your day for the better.

Most of us have childhood memories of our perfect grilled cheese. Mine is the classic sandwich dished up at my local drugstore. My best friend and I would ride our bikes there, sit at the counter and order a fresh-squeezed lemonade with a grilled cheese. The sandwich was made on a griddle with white bread and a single slice of American cheese.

As I got older and my tastes grew more sophisticated, my allegiances changed. For a while, my favorite was a Chicago Greek diner version with rye bread, Swiss cheese and bacon. It, too, was made on a griddle.

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]]> For me, a grilled cheese sandwich is just pure comfort. And truth is, even a bad grilled cheese is satisfying. But a great grilled cheese will change your day for the better.

Most of us have childhood memories of our perfect grilled cheese. Mine is the classic sandwich dished up at my local drugstore. My best friend and I would ride our bikes there, sit at the counter and order a fresh-squeezed lemonade with a grilled cheese. The sandwich was made on a griddle with white bread and a single slice of American cheese.

As I got older and my tastes grew more sophisticated, my allegiances changed. For a while, my favorite was a Chicago Greek diner version with rye bread, Swiss cheese and bacon. It, too, was made on a griddle.]]> Wed, 25 Mar 2015 11:16:56 -0600 <![CDATA[Braided Easter egg bread is a showstopper on holiday tables]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/braided-easter-egg-bread-is-a-showstopper-on-holiday-tables/article/1548431?custom_click=rss http://gazette.com/braided-easter-egg-bread-is-a-showstopper-on-holiday-tables/article/1548431?custom_click=rss

This year, why not make a special bread to celebrate Easter?

In Christian nations around the world, you'll find sweet breads specially made for the holiday, laden with their own unique symbolism. Some equate the rising of bread to Jesus rising from the grave.

Kathy Anderson, who operates Crazy Good Personal Chefs in Colorado Springs, remembers the Easter breads made by her mother, who is Polish.

"She would make paczki (pronounced poonch-key), a deep-fried sweet-filled or plain doughnut dusted with powdered sugar, for Fat Tuesday and then again on Easter," Anderson said. "She also would make babka (Polish for 'old woman' or 'grandmother') for Easter.

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]]> This year, why not make a special bread to celebrate Easter?

In Christian nations around the world, you'll find sweet breads specially made for the holiday, laden with their own unique symbolism. Some equate the rising of bread to Jesus rising from the grave.

Kathy Anderson, who operates Crazy Good Personal Chefs in Colorado Springs, remembers the Easter breads made by her mother, who is Polish.

"She would make paczki (pronounced poonch-key), a deep-fried sweet-filled or plain doughnut dusted with powdered sugar, for Fat Tuesday and then again on Easter," Anderson said. "She also would make babka (Polish for 'old woman' or 'grandmother') for Easter.]]> Wed, 25 Mar 2015 04:10:10 -0600 <![CDATA[Colorado Springs area cooking classes and events starting March 25, 2015]]> By Carlotta Olson - http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-25-2015/article/1548519?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-march-25-2015/article/1548519?custom_click=rss WHAT'S COOKING

CLASSES

ONGOING

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

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Baklava and Spanakopita, 2 p.m. April 11, $30.

Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com. - Kids in the Kitchen, for ages 8-12, noon-1:30 p.m. April 4, $25.

Colorado Springs Senior

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]]> WHAT'S COOKING

CLASSES

ONGOING

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

The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Baklava and Spanakopita, 2 p.m. April 11, $30.

Chefs retail store - 4697 Centennial Blvd. Registration: 272-2700; chefscatalog.com. - Kids in the Kitchen, for ages 8-12, noon-1:30 p.m. April 4, $25.

Colorado Springs Senior]]> Wed, 25 Mar 2015 04:10:09 -0600 <![CDATA[SudSisters: More craft brewers say 'no' to bottles because they can-can-can]]> BY STEPHANIE EARLS stephanie.earls@gazette.com - http://gazette.com/sudsisters-more-craft-brewers-say-no-to-bottles-because-they-can-can-can/article/1548430?custom_click=rss http://gazette.com/sudsisters-more-craft-brewers-say-no-to-bottles-because-they-can-can-can/article/1548430?custom_click=rss

As comebacks go, Hollywood's got nothing on the beer can.

The American Can Co.'s revolutionary invention, filled with 12 ounces of beer from the Gottfreid Krueger Brewing Co. of Newark, N.J., went on sale in Richmond, Va., 80 years ago. Within six months, Pabst Brewing Co. was distributing nationally. By year's end, more than three dozen U.S. breweries had produced and sold more than 200 million cans, a heavy steel container with a flat top that had to be pierced with an opener.

It would be decades before the beer can achieved its modern design with a fixed pop-tab and familiar lightweight aluminum shell, but for America and the beer can it was love at first sip.

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]]> As comebacks go, Hollywood's got nothing on the beer can.

The American Can Co.'s revolutionary invention, filled with 12 ounces of beer from the Gottfreid Krueger Brewing Co. of Newark, N.J., went on sale in Richmond, Va., 80 years ago. Within six months, Pabst Brewing Co. was distributing nationally. By year's end, more than three dozen U.S. breweries had produced and sold more than 200 million cans, a heavy steel container with a flat top that had to be pierced with an opener.

It would be decades before the beer can achieved its modern design with a fixed pop-tab and familiar lightweight aluminum shell, but for America and the beer can it was love at first sip.]]> Wed, 25 Mar 2015 04:10:08 -0600 <![CDATA[Ten fresh ideas for dressing up a basic bowl of oatmeal]]> By Alison Ladman The Associated Press - http://gazette.com/ten-fresh-ideas-for-dressing-up-a-basic-bowl-of-oatmeal/article/1548438?custom_click=rss http://gazette.com/ten-fresh-ideas-for-dressing-up-a-basic-bowl-of-oatmeal/article/1548438?custom_click=rss

Oatmeal is the vanilla ice cream of the breakfast world. Some of us like it plain, appreciating its clean, oaty flavor, its firm yet giving texture, the way it cloyingly stays in your mouth a second longer than you think it should.

And then there is the rest of humanity, those folks who - as with vanilla ice cream - treat oatmeal as a carrier for whatever you care to pile on and mix in. This list is for those folks, the people who like to dress their breakfasts to impress - or at least to taste awesome.

Start with your favorite way to prepare a bowl of oatmeal, whether it's cooked steel-cut oats, slow-cooked extra-thick oats or a packet of instant. Then jazz it up.

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]]> Oatmeal is the vanilla ice cream of the breakfast world. Some of us like it plain, appreciating its clean, oaty flavor, its firm yet giving texture, the way it cloyingly stays in your mouth a second longer than you think it should.

And then there is the rest of humanity, those folks who - as with vanilla ice cream - treat oatmeal as a carrier for whatever you care to pile on and mix in. This list is for those folks, the people who like to dress their breakfasts to impress - or at least to taste awesome.

Start with your favorite way to prepare a bowl of oatmeal, whether it's cooked steel-cut oats, slow-cooked extra-thick oats or a packet of instant. Then jazz it up.]]> Wed, 25 Mar 2015 04:10:08 -0600 <![CDATA[Carrot cake - a classic Easter dessert recast as breakfast]]> By Alison Ladman The Associated Press - http://gazette.com/carrot-cake-a-classic-easter-dessert-recast-as-breakfast/article/1548437?custom_click=rss http://gazette.com/carrot-cake-a-classic-easter-dessert-recast-as-breakfast/article/1548437?custom_click=rss

This Easter, we've decided you can have cake for breakfast. After all, it is a holiday that's loaded with treats, so why not embrace the sweeter side of every meal?

We took the flavors of a classic carrot cake - golden raisins, grated carrots, chopped walnuts and brown sugar - and combined them into a crispy waffle perfect for breakfast or lunch. You even could serve them for dessert with a topping of vanilla ice cream.

The waffles also can be prepared in advance, then frozen (separated by kitchen parchment). When ready to serve, simply pop into the toaster.

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]]> This Easter, we've decided you can have cake for breakfast. After all, it is a holiday that's loaded with treats, so why not embrace the sweeter side of every meal?

We took the flavors of a classic carrot cake - golden raisins, grated carrots, chopped walnuts and brown sugar - and combined them into a crispy waffle perfect for breakfast or lunch. You even could serve them for dessert with a topping of vanilla ice cream.

The waffles also can be prepared in advance, then frozen (separated by kitchen parchment). When ready to serve, simply pop into the toaster.]]> Wed, 25 Mar 2015 04:10:07 -0600 <![CDATA[Save Easter ham for sandwiches; do a duo of ducks instead]]> By Alison Ladman The Associated Press - http://gazette.com/save-easter-ham-for-sandwiches-do-a-duo-of-ducks-instead/article/1548436?custom_click=rss http://gazette.com/save-easter-ham-for-sandwiches-do-a-duo-of-ducks-instead/article/1548436?custom_click=rss

Perhaps this will be the year you break out of your ham rut. Not that there's anything wrong with ham. It's only that as a main course at Easter, it tends to be kind of ... meh.

How about trying something new, such as this duo of roasted ducks? The process is the same as roasting any other bird, with one exception. Because duck is so fatty, we give it a quick boil before roasting to render off some of that fat.

Once the ducks are boiled and patted dry, you pop them in a roasting pan and mostly ignore them. To dress up our ducks, we created a citrusy tomato chutney. It's deliciously sweet and perfect for cutting through the richness of the duck. Most grocers only sell frozen ducks, so shop early so they have time to thaw for a

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]]> Perhaps this will be the year you break out of your ham rut. Not that there's anything wrong with ham. It's only that as a main course at Easter, it tends to be kind of ... meh.

How about trying something new, such as this duo of roasted ducks? The process is the same as roasting any other bird, with one exception. Because duck is so fatty, we give it a quick boil before roasting to render off some of that fat.

Once the ducks are boiled and patted dry, you pop them in a roasting pan and mostly ignore them. To dress up our ducks, we created a citrusy tomato chutney. It's deliciously sweet and perfect for cutting through the richness of the duck. Most grocers only sell frozen ducks, so shop early so they have time to thaw for a]]> Wed, 25 Mar 2015 04:10:07 -0600 <![CDATA[A light, vibrant chilled soup fit for spring, Easter dinner]]> By Alison Ladman The Associated Press -By Alison Ladman The Associated Press - http://gazette.com/a-light-vibrant-chilled-soup-fit-for-spring-easter-dinner/article/1548435?custom_click=rss http://gazette.com/a-light-vibrant-chilled-soup-fit-for-spring-easter-dinner/article/1548435?custom_click=rss

Soup can be an unusual choice for a spring dinner. We're supposed to be celebrating light, bright flavors and a return of fresh produce. Heavy and hearty are out of place.

Except that spring soups can be bright, light and a delicious blend of fresh - rather than long-simmered - flavors. Looking for an accompaniment to the traditional flavors of Easter dinner, we created this rich, creamy chilled soup that is simple and refreshing. It blends blanched peas, cucumber and avocados with mint and basil for a rush of beautiful green flavors.

This soup and pesto are prepared easily up to a day in advance, then refrigerated. Let warm slightly to room temperature before serving.

Read more on Colorado Springs Gazette


]]> Soup can be an unusual choice for a spring dinner. We're supposed to be celebrating light, bright flavors and a return of fresh produce. Heavy and hearty are out of place.

Except that spring soups can be bright, light and a delicious blend of fresh - rather than long-simmered - flavors. Looking for an accompaniment to the traditional flavors of Easter dinner, we created this rich, creamy chilled soup that is simple and refreshing. It blends blanched peas, cucumber and avocados with mint and basil for a rush of beautiful green flavors.

This soup and pesto are prepared easily up to a day in advance, then refrigerated. Let warm slightly to room temperature before serving.]]> Wed, 25 Mar 2015 04:10:06 -0600 <![CDATA[Asparagus? Meh! This Easter give me bacon, eggs and potatoes]]> By J.M. HIRSCH The Associated Press - http://gazette.com/asparagus-meh-this-easter-give-me-bacon-eggs-and-potatoes/article/1548432?custom_click=rss http://gazette.com/asparagus-meh-this-easter-give-me-bacon-eggs-and-potatoes/article/1548432?custom_click=rss

The classic foods of Easter dinner never have done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill.

Now, Easter brunch is another matter. Hot cross buns and hash brown potatoes and muffins and coffee cakes and eggs of all manner ... now we're talking. I decided Easter would be a brunch to better allow me to focus on all those delicious fat-enhanced carbs. And I decided to combine three of my favorite Easter items - hash brown potatoes, bacon and a baked egg with a perfectly cooked yolk. The result is a filled hash brown "cup" that is easy to prep for a crowd.

Read more on Colorado Springs Gazette


]]> The classic foods of Easter dinner never have done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill.

Now, Easter brunch is another matter. Hot cross buns and hash brown potatoes and muffins and coffee cakes and eggs of all manner ... now we're talking. I decided Easter would be a brunch to better allow me to focus on all those delicious fat-enhanced carbs. And I decided to combine three of my favorite Easter items - hash brown potatoes, bacon and a baked egg with a perfectly cooked yolk. The result is a filled hash brown "cup" that is easy to prep for a crowd.]]> Wed, 25 Mar 2015 04:10:06 -0600 <![CDATA[Colorado Springs area beer related events starting March 25, 2015]]> http://gazette.com/colorado-springs-area-beer-related-events-starting-march-25-2015/article/1548517?custom_click=rss http://gazette.com/colorado-springs-area-beer-related-events-starting-march-25-2015/article/1548517?custom_click=rss BREW CALENDAR

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. Cascade Ave. Go online for host charity; bristol brewing.com.

First Tuesdays

Yappy Hour - Hosted by Camp Bow Wow, 5-7 p.m., Pikes Peak Brewing Co., 1756 Lake Woodmoor Drive, Monument. Anyone bringing a dog to the dog-friendly patio receives

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]]> BREW CALENDAR

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. Cascade Ave. Go online for host charity; bristol brewing.com.

First Tuesdays

Yappy Hour - Hosted by Camp Bow Wow, 5-7 p.m., Pikes Peak Brewing Co., 1756 Lake Woodmoor Drive, Monument. Anyone bringing a dog to the dog-friendly patio receives]]> Wed, 25 Mar 2015 04:10:04 -0600 <![CDATA[Potent, healthy condiments deliver big flavor, few calories]]> By MELISSA D'ARABIAN The Associated Press - http://gazette.com/potent-healthy-condiments-deliver-big-flavor-few-calories/article/1548466?custom_click=rss http://gazette.com/potent-healthy-condiments-deliver-big-flavor-few-calories/article/1548466?custom_click=rss

When I was growing up, my family celebrated both Jewish and Christian holidays. One of my favorites was Passover.

Perhaps it was the Hebrew singing that made it special. Or maybe it was the rich meaning behind the foods that were made. One food I remember more than any other - the horseradish that traditionally was served as the "bitter herb" portion of the meal.

My mom would scoop a tiny bit of freshly grated horseradish onto a crispy matzo cracker, then hand me a pickled beet as a chaser. I was only a child, but the memory of that flavor combination has stayed with me.

This recipe celebrates horseradish - not the creamy sauce you find next to the roast beef at an all-you-can-eat buffet, but rather the actual root.

Read more on Colorado Springs Gazette


]]> When I was growing up, my family celebrated both Jewish and Christian holidays. One of my favorites was Passover.

Perhaps it was the Hebrew singing that made it special. Or maybe it was the rich meaning behind the foods that were made. One food I remember more than any other - the horseradish that traditionally was served as the "bitter herb" portion of the meal.

My mom would scoop a tiny bit of freshly grated horseradish onto a crispy matzo cracker, then hand me a pickled beet as a chaser. I was only a child, but the memory of that flavor combination has stayed with me.

This recipe celebrates horseradish - not the creamy sauce you find next to the roast beef at an all-you-can-eat buffet, but rather the actual root.]]> Tue, 24 Mar 2015 04:10:03 -0600 <![CDATA[This Easter, master perfectly creamy scalloped potatoes]]> By SARA MOULTON The Associated Press - http://gazette.com/this-easter-master-perfectly-creamy-scalloped-potatoes/article/1548433?custom_click=rss http://gazette.com/this-easter-master-perfectly-creamy-scalloped-potatoes/article/1548433?custom_click=rss

With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what's not to love? We're talking about sliced potatoes baked in a cream sauce, then topped with cheese or crumbs or both! Still, it takes some care to ensure that the potatoes are properly seasoned, properly tender, and creamy as a dream.

I've made scalloped potatoes using both russets and Yukon Golds, and each has advantages. The russets pick up more of the flavor of the cream, while the Yukons were firmer and retained more of the flavor of the potato. In this case, I ruled in favor of richness. The russets got the nod.

Whichever you pick, all of the potatoes must be sliced to the same thickness or they'll cook



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]]>
With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what's not to love? We're talking about sliced potatoes baked in a cream sauce, then topped with cheese or crumbs or both! Still, it takes some care to ensure that the potatoes are properly seasoned, properly tender, and creamy as a dream.

I've made scalloped potatoes using both russets and Yukon Golds, and each has advantages. The russets pick up more of the flavor of the cream, while the Yukons were firmer and retained more of the flavor of the potato. In this case, I ruled in favor of richness. The russets got the nod.

Whichever you pick, all of the potatoes must be sliced to the same thickness or they'll cook

]]>
Mon, 23 Mar 2015 13:43:32 -0600
<![CDATA[A fresh take on the classic Easter ham - with a fresh ham]]> By ELIZABETH KARMEL The Associated Press - http://gazette.com/a-fresh-take-on-the-classic-easter-ham-with-a-fresh-ham/article/1548434?custom_click=rss http://gazette.com/a-fresh-take-on-the-classic-easter-ham-with-a-fresh-ham/article/1548434?custom_click=rss

When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before roasting. And it made the entire house smell amazing.

But these days, I tend to do most of my roasting on the grill. So I've adapted my grandmother's recipe, and was thrilled that it ended up being deceptively easy. All you really need is the forethought to order a fresh ham from your butcher (many grocers don't normally stock them) and the patience to let it cook slowly over indirect heat.

A fresh ham, sometimes called a "green" ham, is pork at its most basic - not cured, not smoked, not cooked.



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]]>
When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before roasting. And it made the entire house smell amazing.

But these days, I tend to do most of my roasting on the grill. So I've adapted my grandmother's recipe, and was thrilled that it ended up being deceptively easy. All you really need is the forethought to order a fresh ham from your butcher (many grocers don't normally stock them) and the patience to let it cook slowly over indirect heat.

A fresh ham, sometimes called a "green" ham, is pork at its most basic - not cured, not smoked, not cooked.

]]>
Mon, 23 Mar 2015 13:43:16 -0600
<![CDATA[Celery root: It's not pretty, but it's pretty tasty in slaw]]> http://gazette.com/celery-root-its-not-pretty-but-its-pretty-tasty-in-slaw/article/feed/216485?custom_click=rss http://gazette.com/celery-root-its-not-pretty-but-its-pretty-tasty-in-slaw/article/feed/216485?custom_click=rss

It wasn't until I lived in France that I fully appreciated how underused celeriac — also called celery root — is here in the US.

In France, this knobby root cousin of the celery we are more familiar with is used in soups, as a puree, raw in salads, as well as in a typical French slaw-like dish called "celeri remoulade."

Celery root imparts a celery-like flavor that softens when cooked. In purees (peel, cube, boil and mash), try pairing it with other tubers, such as a potato or yam, to balance out the celery flavor. Raw, celeriac works best when thinly sliced, julienned or grated.

In the produce aisle, look for a bumpy small globe about the size of a large softball.

Read more on Colorado Springs Gazette


]]> It wasn't until I lived in France that I fully appreciated how underused celeriac — also called celery root — is here in the US.

In France, this knobby root cousin of the celery we are more familiar with is used in soups, as a puree, raw in salads, as well as in a typical French slaw-like dish called "celeri remoulade."

Celery root imparts a celery-like flavor that softens when cooked. In purees (peel, cube, boil and mash), try pairing it with other tubers, such as a potato or yam, to balance out the celery flavor. Raw, celeriac works best when thinly sliced, julienned or grated.

In the produce aisle, look for a bumpy small globe about the size of a large softball.]]> Mon, 23 Mar 2015 11:45:32 -0600 <![CDATA[Fundraiser launched to help Colorado Springs school district buy local beef after price hikes]]> By DEBBIE KELLEY debbie.kelley@gazette.com - http://gazette.com/fundraiser-launched-to-help-colorado-springs-school-district-buy-local-beef-after-price-hikes/article/1548319?custom_click=rss http://gazette.com/fundraiser-launched-to-help-colorado-springs-school-district-buy-local-beef-after-price-hikes/article/1548319?custom_click=rss

Rising beef prices and new government regulations led to a tough decision for one of the region's leading advocates for locally sourced food.

And, now, a fundraising drive has launched to try to reverse the course.

Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, last month began looking for another beef supplier.

D-11 - the area's largest district with nearly 28,400 students - had spent $220,000 per school year on beef from Ranch Direct Foods, Hughes said, as part of district-wide push he started a few years ago to bring healthier foods to school cafeterias. The Colorado Springs meat packing operation sells foods direct from area ranches.

But another price hike



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]]>
Rising beef prices and new government regulations led to a tough decision for one of the region's leading advocates for locally sourced food.

And, now, a fundraising drive has launched to try to reverse the course.

Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, last month began looking for another beef supplier.

D-11 - the area's largest district with nearly 28,400 students - had spent $220,000 per school year on beef from Ranch Direct Foods, Hughes said, as part of district-wide push he started a few years ago to bring healthier foods to school cafeterias. The Colorado Springs meat packing operation sells foods direct from area ranches.

But another price hike

]]>
Fri, 20 Mar 2015 20:22:31 -0600
<![CDATA[Matzo as pizza? No thanks. But as lasagna is another story]]> http://gazette.com/matzo-as-pizza-no-thanks.-but-as-lasagna-is-another-story/article/feed/215757?custom_click=rss http://gazette.com/matzo-as-pizza-no-thanks.-but-as-lasagna-is-another-story/article/feed/215757?custom_click=rss

As a child, my only experience with matzo was my dad's pizzas. This wasn't a good association.

For a number of years, his go-to late night snack was a sheet of matzo smeared with tomato paste, then topped with slices of bright orange fat-free American "cheese." He'd then microwave it until the cheese-like substance began to bubble and the matzo softened a bit. Oddly, I never joined him in this indulgence.

Taking a gamble that matzo could be put to better use than nuked faux pizza, I recently did a bit of research. Turns out, Dad wasn't the only one putting matzo to use in classic Italian dishes. They just happened to do it a lot better than he did. My favorite? The many iterations of matzo lasagna, in which sheets of matzo ar

Read more on Colorado Springs Gazette


]]> As a child, my only experience with matzo was my dad's pizzas. This wasn't a good association.

For a number of years, his go-to late night snack was a sheet of matzo smeared with tomato paste, then topped with slices of bright orange fat-free American "cheese." He'd then microwave it until the cheese-like substance began to bubble and the matzo softened a bit. Oddly, I never joined him in this indulgence.

Taking a gamble that matzo could be put to better use than nuked faux pizza, I recently did a bit of research. Turns out, Dad wasn't the only one putting matzo to use in classic Italian dishes. They just happened to do it a lot better than he did. My favorite? The many iterations of matzo lasagna, in which sheets of matzo ar]]> Fri, 20 Mar 2015 07:30:28 -0600 <![CDATA[Getting evenly roasted Brussels sprouts is all about space]]> http://gazette.com/getting-evenly-roasted-brussels-sprouts-is-all-about-space/article/feed/215486?custom_click=rss http://gazette.com/getting-evenly-roasted-brussels-sprouts-is-all-about-space/article/feed/215486?custom_click=rss

With Passover looming, I thought it might be nice to suggest a side dish — roasted Brussels sprouts — to complement the feast's traditional items.

Brussels sprouts are the tiniest member of the cabbage family. And I'll confess that I used to hate them. In the old days they were not only boiled, but boiled to death, which generated a truly unfortunate aroma. Happily, intrepid chefs in recent years have managed to reinvent (not to say redeem) these little stinkers in any number of ways.

One of my favorite restaurant preparations is roasted Brussels sprouts. This recipe cuts down the time required to prep them as well as the time they need to spend in the oven. The right tool for the job, prep-wise, is a food processor fitte

Read more on Colorado Springs Gazette


]]> With Passover looming, I thought it might be nice to suggest a side dish — roasted Brussels sprouts — to complement the feast's traditional items.

Brussels sprouts are the tiniest member of the cabbage family. And I'll confess that I used to hate them. In the old days they were not only boiled, but boiled to death, which generated a truly unfortunate aroma. Happily, intrepid chefs in recent years have managed to reinvent (not to say redeem) these little stinkers in any number of ways.

One of my favorite restaurant preparations is roasted Brussels sprouts. This recipe cuts down the time required to prep them as well as the time they need to spend in the oven. The right tool for the job, prep-wise, is a food processor fitte]]> Thu, 19 Mar 2015 13:01:38 -0600 <![CDATA[Table Talk: Colorado Springs Chefs at Pikes Peak Food & Wine Expo win prizes and bragging rights]]> By teresa farney teresa.farney@gazette.com - http://gazette.com/table-talk-colorado-springs-chefs-at-pikes-peak-food-wine-expo-win-prizes-and-bragging-rights/article/1548215?custom_click=rss http://gazette.com/table-talk-colorado-springs-chefs-at-pikes-peak-food-wine-expo-win-prizes-and-bragging-rights/article/1548215?custom_click=rss

On Sunday, Broadmoor Hall at The Broadmoor was filled with more than 800 people who enjoyed food, wine and spirits from about 80 local restaurants and suppliers at the Pikes Peak Food & Wine Expo.

Two big attractions were the chef-media teams, who prepared an appetizer and an entreé from mystery ingredients, and the bartender competition.

The mystery ingredient for the small plate appetizer was farm fresh eggs. Josh Davis, the executive chef at Sonterra Grill, won that round.

The mystery ingredient for the large plate entreé was tilapia. Supansa Banker, a sous chef at 2South Food & Wine Bar, took top honors in that challenge.



Read more on Colorado Springs Gazette


]]>
On Sunday, Broadmoor Hall at The Broadmoor was filled with more than 800 people who enjoyed food, wine and spirits from about 80 local restaurants and suppliers at the Pikes Peak Food & Wine Expo.

Two big attractions were the chef-media teams, who prepared an appetizer and an entreé from mystery ingredients, and the bartender competition.

The mystery ingredient for the small plate appetizer was farm fresh eggs. Josh Davis, the executive chef at Sonterra Grill, won that round.

The mystery ingredient for the large plate entreé was tilapia. Supansa Banker, a sous chef at 2South Food & Wine Bar, took top honors in that challenge.

]]>
Thu, 19 Mar 2015 09:22:34 -0600
<![CDATA[Getting to know the deliciously darker side of cardamom]]> http://gazette.com/getting-to-know-the-deliciously-darker-side-of-cardamom/article/feed/215057?custom_click=rss http://gazette.com/getting-to-know-the-deliciously-darker-side-of-cardamom/article/feed/215057?custom_click=rss

If delicate green cardamom pods are the queen of spices, black cardamom might be Maleficent.

Like the Disney character, the spice is shrouded in a black shell, wrinkled and gnarled, intimidating at first glance and even at first sniff. Unlike green cardamom's sweet perfume of flowers, pine and lemon, the scent of black cardamom is intense, rooted in smoke, camphor and resin.

Like Maleficent, who apparently only turned to the dark side once her wings were clipped (If the Angelina Jolie film is to be believed!), I like to think that black cardamom was once a happy flowery little pod before being dried over open flames licking at her husks and turning her dark, funky and smoky.

Read more on Colorado Springs Gazette


]]> If delicate green cardamom pods are the queen of spices, black cardamom might be Maleficent.

Like the Disney character, the spice is shrouded in a black shell, wrinkled and gnarled, intimidating at first glance and even at first sniff. Unlike green cardamom's sweet perfume of flowers, pine and lemon, the scent of black cardamom is intense, rooted in smoke, camphor and resin.

Like Maleficent, who apparently only turned to the dark side once her wings were clipped (If the Angelina Jolie film is to be believed!), I like to think that black cardamom was once a happy flowery little pod before being dried over open flames licking at her husks and turning her dark, funky and smoky.]]> Wed, 18 Mar 2015 10:31:25 -0600 <![CDATA[An Easter meringue inspired coconut cake and coconut cream]]> By ALISON LADMAN The Associated Press - http://gazette.com/an-easter-meringue-inspired-coconut-cake-and-coconut-cream/article/1548102?custom_click=rss http://gazette.com/an-easter-meringue-inspired-coconut-cake-and-coconut-cream/article/1548102?custom_click=rss

It's just not Easter without some sort of coconut dessert, whether it's a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create a fresh, yet still familiar dessert.

We liked the idea of a classic layer cake, but we wanted something a little lighter. So instead of layers of white cake, we baked up airy and crisp meringues. We then stacked the meringues, layering them with a rich coconut cream, fresh berries and toasted shredded coconut. The result is the perfect finish to the holiday meal.

The recipe does take a little time to assemble, but none of the components is difficult. Feel free to substitute any fruit for the berries.



Read more on Colorado Springs Gazette


]]>
It's just not Easter without some sort of coconut dessert, whether it's a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create a fresh, yet still familiar dessert.

We liked the idea of a classic layer cake, but we wanted something a little lighter. So instead of layers of white cake, we baked up airy and crisp meringues. We then stacked the meringues, layering them with a rich coconut cream, fresh berries and toasted shredded coconut. The result is the perfect finish to the holiday meal.

The recipe does take a little time to assemble, but none of the components is difficult. Feel free to substitute any fruit for the berries.

]]>
Wed, 18 Mar 2015 10:14:19 -0600
<![CDATA[Want to love salads a little more? Check out "Salad Love"]]> http://gazette.com/want-to-love-salads-a-little-more-check-out-salad-love/article/feed/214316?custom_click=rss http://gazette.com/want-to-love-salads-a-little-more-check-out-salad-love/article/feed/214316?custom_click=rss

For most of us, salads are mainly unplanned affairs. Which is why the idea of salad cookbooks can seem kind of silly.

Salad assembly generally is a pathetic — and pathetically easy — process that involves grabbing whatever greens haven't wilted at the back of the refrigerator, piling on whatever other vegetables are handy — and if we're feeling indulgent maybe some leftover protein and cheese — and calling it good. Follow a recipe? Not likely.

So I was surprised to be so smitten with "Salad Love," a new cookbook by London salad blogger (three words not often strung together) David Bez. The book is based on his blog, "Salad Pride," which he started in 2010, after challenging himself to create and consume a new salad ev

Read more on Colorado Springs Gazette


]]> For most of us, salads are mainly unplanned affairs. Which is why the idea of salad cookbooks can seem kind of silly.

Salad assembly generally is a pathetic — and pathetically easy — process that involves grabbing whatever greens haven't wilted at the back of the refrigerator, piling on whatever other vegetables are handy — and if we're feeling indulgent maybe some leftover protein and cheese — and calling it good. Follow a recipe? Not likely.

So I was surprised to be so smitten with "Salad Love," a new cookbook by London salad blogger (three words not often strung together) David Bez. The book is based on his blog, "Salad Pride," which he started in 2010, after challenging himself to create and consume a new salad ev]]> Mon, 16 Mar 2015 11:01:06 -0600 <![CDATA[Potent, healthy condiments deliver big flavor, few calories]]> http://gazette.com/potent-healthy-condiments-deliver-big-flavor-few-calories/article/feed/214311?custom_click=rss http://gazette.com/potent-healthy-condiments-deliver-big-flavor-few-calories/article/feed/214311?custom_click=rss

When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover.

Perhaps it was the Hebrew singing that made it special for me. Or maybe it was the rich meaning behind the foods that were served. One food I remember more than any other — the horseradish that was traditionally served as the "bitter herb" portion of the meal.

My mom would scoop a tiny bit of freshly grated horseradish onto a crispy matzo cracker, then hand me a pickled beet as a chaser. I was only a child, but the memory of that flavor combination has stayed with me, attached to memories of family dinners and my mom.

Read more on Colorado Springs Gazette


]]> When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover.

Perhaps it was the Hebrew singing that made it special for me. Or maybe it was the rich meaning behind the foods that were served. One food I remember more than any other — the horseradish that was traditionally served as the "bitter herb" portion of the meal.

My mom would scoop a tiny bit of freshly grated horseradish onto a crispy matzo cracker, then hand me a pickled beet as a chaser. I was only a child, but the memory of that flavor combination has stayed with me, attached to memories of family dinners and my mom.]]> Mon, 16 Mar 2015 10:46:14 -0600 <![CDATA[Asparagus? Meh! This Easter give me bacon, eggs and potatoes]]> http://gazette.com/asparagus-meh-this-easter-give-me-bacon-eggs-and-potatoes/article/feed/213648?custom_click=rss http://gazette.com/asparagus-meh-this-easter-give-me-bacon-eggs-and-potatoes/article/feed/213648?custom_click=rss

The classic foods of Easter dinner have never done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill, queuing up mostly springtime vegetable cliches.

Now, Easter brunch is another matter entirely. Hot cross buns and hash brown potatoes and muffins and coffee cakes and quiches and eggs of all manner... Now we're talking a celebratory meal. Add some candied bacon and a chocolate cream egg for dessert and I'm pretty happy.

So this year, I decided Easter would be a brunch to better allow me to focus on all those delicious fat-enhanced carbs. And I decided to combine three of my favorite Easter items — hash brown potatoes, bacon and a baked egg with a perfectly cooked yolk.

Read more on Colorado Springs Gazette


]]> The classic foods of Easter dinner have never done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill, queuing up mostly springtime vegetable cliches.

Now, Easter brunch is another matter entirely. Hot cross buns and hash brown potatoes and muffins and coffee cakes and quiches and eggs of all manner... Now we're talking a celebratory meal. Add some candied bacon and a chocolate cream egg for dessert and I'm pretty happy.

So this year, I decided Easter would be a brunch to better allow me to focus on all those delicious fat-enhanced carbs. And I decided to combine three of my favorite Easter items — hash brown potatoes, bacon and a baked egg with a perfectly cooked yolk.]]> Fri, 13 Mar 2015 11:15:53 -0600 <![CDATA[This Easter, master perfectly creamy scalloped potatoes]]> http://gazette.com/this-easter-master-perfectly-creamy-scalloped-potatoes/article/feed/213243?custom_click=rss http://gazette.com/this-easter-master-perfectly-creamy-scalloped-potatoes/article/feed/213243?custom_click=rss

With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what's not to love? We're talking about sliced potatoes baked in a cream sauce, then topped with cheese or crumbs or both! Still, it takes some care to ensure that the potatoes are properly seasoned, properly tender, and creamy as a dream.

I've made scalloped potatoes using both russets and Yukon Golds, and each has advantages. The russets pick up more of the flavor of the cream, while the Yukons were firmer and retained more of the flavor of the potato. In this case, I ruled in favor of richness. The russets got the nod.

Whichever you pick, all of the potatoes must be sliced to the same thickness or they'll cook

Read more on Colorado Springs Gazette


]]> With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what's not to love? We're talking about sliced potatoes baked in a cream sauce, then topped with cheese or crumbs or both! Still, it takes some care to ensure that the potatoes are properly seasoned, properly tender, and creamy as a dream.

I've made scalloped potatoes using both russets and Yukon Golds, and each has advantages. The russets pick up more of the flavor of the cream, while the Yukons were firmer and retained more of the flavor of the potato. In this case, I ruled in favor of richness. The russets got the nod.

Whichever you pick, all of the potatoes must be sliced to the same thickness or they'll cook]]> Thu, 12 Mar 2015 11:01:23 -0600 <![CDATA[A fresh take on the classic Easter ham _ with a fresh ham]]> http://gazette.com/a-fresh-take-on-the-classic-easter-ham-with-a-fresh-ham/article/feed/212855?custom_click=rss http://gazette.com/a-fresh-take-on-the-classic-easter-ham-with-a-fresh-ham/article/feed/212855?custom_click=rss

When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before roasting. And it made the entire house smell amazing.

But these days, I tend to do most of my roasting on the grill. So I've adapted my grandmother's recipe, and was thrilled that it ended up being deceptively easy. All you really need is the forethought to order a fresh ham from your butcher (many grocers don't normally stock them) and the patience to let it cook slowly over indirect heat.

A fresh ham, sometimes called a "green" ham, is pork at its most basic — not cured, not smoked, not cooked.

Read more on Colorado Springs Gazette


]]> When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before roasting. And it made the entire house smell amazing.

But these days, I tend to do most of my roasting on the grill. So I've adapted my grandmother's recipe, and was thrilled that it ended up being deceptively easy. All you really need is the forethought to order a fresh ham from your butcher (many grocers don't normally stock them) and the patience to let it cook slowly over indirect heat.

A fresh ham, sometimes called a "green" ham, is pork at its most basic — not cured, not smoked, not cooked.]]> Wed, 11 Mar 2015 12:16:13 -0600 <![CDATA[An Easter meringue inspired coconut cake and coconut cream]]> http://gazette.com/an-easter-meringue-inspired-coconut-cake-and-coconut-cream/article/feed/212835?custom_click=rss http://gazette.com/an-easter-meringue-inspired-coconut-cake-and-coconut-cream/article/feed/212835?custom_click=rss

It's just not Easter without some sort of coconut dessert, whether it's a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create a fresh, yet still familiar dessert for rounding out our Easter dinner.

We liked the idea of a classic layer cake, but we wanted something a little lighter. So instead of layers of white cake, we baked up airy and crisp meringues. We then stacked the meringues, layering them with a rich coconut cream, fresh berries and toasted shredded coconut. The result is creamy, fresh and the perfect finish to the holiday meal.

The recipe does take a little time to assemble, but none of the components is difficult. Feel free t

Read more on Colorado Springs Gazette


]]> It's just not Easter without some sort of coconut dessert, whether it's a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create a fresh, yet still familiar dessert for rounding out our Easter dinner.

We liked the idea of a classic layer cake, but we wanted something a little lighter. So instead of layers of white cake, we baked up airy and crisp meringues. We then stacked the meringues, layering them with a rich coconut cream, fresh berries and toasted shredded coconut. The result is creamy, fresh and the perfect finish to the holiday meal.

The recipe does take a little time to assemble, but none of the components is difficult. Feel free t]]> Wed, 11 Mar 2015 11:30:55 -0600 <![CDATA[A light, vibrant chilled soup fit for spring, Easter dinner]]> http://gazette.com/a-light-vibrant-chilled-soup-fit-for-spring-easter-dinner/article/feed/212424?custom_click=rss http://gazette.com/a-light-vibrant-chilled-soup-fit-for-spring-easter-dinner/article/feed/212424?custom_click=rss

Soup can be an unusual choice for a spring dinner. We're supposed to be celebrating light, bright flavors and a return of fresh produce. Heavy and hearty are out of place.

Except that spring soups can be bright, light and a delicious blend of fresh — rather than long-simmered — flavors. Looking for an accompaniment to the traditional flavors of Easter dinner, we created this rich, creamy chilled soup that is simple and refreshing. It blends blanched peas, cucumber and avocados with mint and basil for a rush of beautiful green flavors.

This soup and pesto are easily prepared up to a day ahead, then refrigerated. Let warm slightly to room temperature before serving.

Read more on Colorado Springs Gazette


]]> Soup can be an unusual choice for a spring dinner. We're supposed to be celebrating light, bright flavors and a return of fresh produce. Heavy and hearty are out of place.

Except that spring soups can be bright, light and a delicious blend of fresh — rather than long-simmered — flavors. Looking for an accompaniment to the traditional flavors of Easter dinner, we created this rich, creamy chilled soup that is simple and refreshing. It blends blanched peas, cucumber and avocados with mint and basil for a rush of beautiful green flavors.

This soup and pesto are easily prepared up to a day ahead, then refrigerated. Let warm slightly to room temperature before serving.]]> Tue, 10 Mar 2015 11:46:20 -0600 <![CDATA[Save Easter ham for sandwiches; do a duo of ducks instead]]> http://gazette.com/save-easter-ham-for-sandwiches-do-a-duo-of-ducks-instead/article/feed/212410?custom_click=rss http://gazette.com/save-easter-ham-for-sandwiches-do-a-duo-of-ducks-instead/article/feed/212410?custom_click=rss

Perhaps this will be the year you break out of your ham rut.

Not that there's anything wrong with a spiral-cut-honey-roasted-maple-slathered-pineapple-adorned ham. It's just that as main courses at an Easter feast go, they tend to be kind of... Meh. Truth is, the best part of a monster sweet-roasted ham is the leftovers. We want those sandwiches and hashes the next day. But for the big meal itself? Been there too many times.

So we offer this delicious alternative. Get yourself your usual ham, but get a smaller one. Roast it up the day before or the day after Easter. Now you've got your lunches and breakfasts covered.

Read more on Colorado Springs Gazette


]]> Perhaps this will be the year you break out of your ham rut.

Not that there's anything wrong with a spiral-cut-honey-roasted-maple-slathered-pineapple-adorned ham. It's just that as main courses at an Easter feast go, they tend to be kind of... Meh. Truth is, the best part of a monster sweet-roasted ham is the leftovers. We want those sandwiches and hashes the next day. But for the big meal itself? Been there too many times.

So we offer this delicious alternative. Get yourself your usual ham, but get a smaller one. Roast it up the day before or the day after Easter. Now you've got your lunches and breakfasts covered.]]> Tue, 10 Mar 2015 11:16:03 -0600 <![CDATA[Dressing up spring asparagus with an easy brown butter sauce]]> http://gazette.com/dressing-up-spring-asparagus-with-an-easy-brown-butter-sauce/article/feed/212077?custom_click=rss http://gazette.com/dressing-up-spring-asparagus-with-an-easy-brown-butter-sauce/article/feed/212077?custom_click=rss

Remember the days when you knew spring was coming by the arrival of asparagus at the grocer? These days, fresh asparagus is available almost all year. But still, my heart leaps with joy the first moment I see asparagus for less than $3 a pound. Then it is officially spring!

When asparagus is in season, I buy it weekly, both because it's so cheap and because it's incredibly versatile. I serve it raw with a tangy Greek yogurt or blended bean dip for a snack, or chopped up and tossed with lemon juice, freshly ground black pepper, a dash of rich extra-virgin olive oil and a few shards of Parmesan cheese.

Or I'll roast it to bring out the sweet and earthy notes. To do this, just toss the stalks in a bit of olive oil, salt and pepp

Read more on Colorado Springs Gazette


]]> Remember the days when you knew spring was coming by the arrival of asparagus at the grocer? These days, fresh asparagus is available almost all year. But still, my heart leaps with joy the first moment I see asparagus for less than $3 a pound. Then it is officially spring!

When asparagus is in season, I buy it weekly, both because it's so cheap and because it's incredibly versatile. I serve it raw with a tangy Greek yogurt or blended bean dip for a snack, or chopped up and tossed with lemon juice, freshly ground black pepper, a dash of rich extra-virgin olive oil and a few shards of Parmesan cheese.

Or I'll roast it to bring out the sweet and earthy notes. To do this, just toss the stalks in a bit of olive oil, salt and pepp]]> Mon, 09 Mar 2015 12:04:20 -0600