WEIGHTY GAME STRATEGY
Super Bowl is coming Sunday, which means the party food will start piling up, too.
Did you know it's the second biggest day for food consumption in the U.S. after Thanksgiving? Do you have any clue how many calories will be in some of that food and how much work it's going to take to trim them off?
Nutrition advocate Charles Stuart Platkin, author of "The Diet Detective’s Count Down," offers "exercise equivalents" (using football activities) to demonstrate how much you would need to do to burn off typical “Big Game” snacks. For instance, you would have to run 49 football fields to burn off just two handfuls of potato chips, or do "the wave" 3,220 times to burn off two pieces of fried chicken.
Here's a look at the foods and what it will take to get off the pounds, with exercise equivalents based on a 155-pound person. We've also included lower-calorie ways to snack on the big day.
Two slices of stuffed pizza with the works = 197 minutes cleaning the STADIUM after the game
Having two slices of Pizza Hut’s Large Stuffed Crust Pizza means you’re looking at more than 800 calories. That word “stuffed” should give you a clue.
Tip: Get thin-crust pizza with veggies and eat it for lunch, instead of a halftime snack.
A handful of Doritos = 43 touchdown dances in the end zone
Chips are pretty expensive, calorically. A handful of Cooler Ranch Doritos: 140 calories.
Tip: Eat one at a time, and don’t put out huge bowls of them – make it so you have to get up each time you want more than six chips.
Five pretzels = 15 Minutes Looking for Your Car After the Game
Yes, five regular pretzels out of a bag are about 60 calories. For some reason people think pretzels are healthful. They don’t have fat, but they also have no nutritional value.
Tip: Avoid pretzels loaded with cheese — wow, are they high in calories.
Four beers = 64 MINUTES OF CLIMBING STADIUM STAIRS
Yes, beer has calories: about 150 for 12 ounces.
Tip: There are some great light beers out there. Do a taste test before the game.
Part of a giant Italian sub = 138½ MINUTES PERFORMING IN A MARCHING BAND
A 6-inch sub with salami, pepperoni, ham, lettuce, tomato and mayonnaise is about 650 calories. Tip: Go for low-fat cheese and skip the mayo.
Five Buffalo chicken wings = 102 minutes of refereeing the game
The wings are fried, and that blue cheese dressing can be caloric suicide. Just five wings with 3 tablespoons of blue cheese dressing: 599 calories.
Tip: Use hot sauce instead of the blue cheese. Make the wings yourself. Go skinless, and bake them instead of frying. With all that football action, you won't notice the difference.
Half order of baby back ribs = 73 MINUTES OF CHEERLEADING
Ribs are good, but they’re packed with calories. They’re fatty, and the sauce is sugary. And don’t kid yourself, cheerleading is serious, hard work.
Tip: Make them yourself. Trim all fat before and after cooking, and – instead of coating with an excessive amount of sauce beforehand – partially cook them loaded with seasonings, brush them lightly with sauce and then finishing cooking.
Eight Potato chips with dip = biking to the game from your South Beach hotel
It’s about 18 miles to Dolphin Stadium, which is what it would take to burn off the chips and dip. Each chip is 14-15 calories. For each dip of Ruffles French Onion Dip add another 55 to 60 calories. Grand total: 600 calories.
Tip: Try a low-calorie dip (2 tablespoons: 44 calories) or make your own with nonfat yogurt or mayo.
A few Nachos = 97 minutes BEING THE TEAM MASCOT
Each chip has about 14 calories. Now add cheese, beans and ground beef, and just six nachos are about 569 calories — not to mention the sour cream and guacamole for another 150 calories.
Tip: Make the nachos with low-fat cheese and black beans, not refried. Use salsa and baked chips and you’ll be even better off.
Two handfuls of Chex Mix = 30 MINUTES JUMPING UP AND DOWN AFTER YOUR TEAM SCORES
At 280 calories, 1 ounce of this mix is still high in calories even though it’s lower in fat than chips. Tip: Don’t eat it by the handful, or skip it and go for some low-cal microwave popcorn instead. Even better, make it air-popped and use a margarine spray.
Baked ziti = PLAYING PRO FOOTBALL FOR 39½ MINUTES
This is basically pasta with lots of cheese and sauce. It’s the cheese that makes it so high in calories: 420 calories for 6 ounces.
Tip: Have it as a meal, not just a snack. Try making it with low-fat mozzarella and lower-calorie sauce.
Two pieces of fried chicken = DOING "THE WAVE” 3,220 TIMES
One deep-fried chicken breast and one thigh are about 660 calories.
Tip: Make your own chicken with breading. Go skinless and bake it instead of frying.
A bowl of chili = RUNNING 100 FOOTBALL FIELDS
A 16-ounce bowl of chili packed with beef and beans comes to about 500 calories. A few tablespoons of sour cream and some shredded cheese add 150 calories more, for a grand total of 650 calories.
Tip: Use ground sirloin or white-meat turkey, or make it vegetarian. Skip the sour cream and cheese, or go for no- or low-fat versions.
Three tortilla chips topped with 7-layer dip = 15.5 MINUTES CLIMBING THE STADIUM STAIRS
This is a serious dip with refried beans, olives, guacamole, sour cream and cheese, and it costs about 90 to 105 calories (30 to 35 calories per tablespoon) with an additional 42 calories for three chips. The grand total: 147 calories.
Tip: If you make the dip, use low-fat cheese and sour cream and black beans, not refried. Or you could switch to salsa: 2 tablespoons have only about 15 calories. Also, go for light or baked chips instead of fried.
Two handfuls of potato chips = RUNNING 45 FOOTBALL FIELDS
Each handful is about an ounce, so two handfuls of chips have about 300 calories. Oh, and if you add just 2 tablespoons of onion dip (60 calories), you'll be running another nine football fields.
Tip: Make homemade pita chips with margarine spray, or try Low Fat Kettle Chips and save more than a few football fields. Use non-fat yogurt instead of sour cream to mix up the dip.
Monday, January 29, 2007
SEAFOOD STEW
With Dungeness crab season in full swing, Scoma's, a San Francisco's restaurant, shows us how to select the freshest crabs for use in their Lazy Man's Cioppino. Cioppino -- a seafood stew -- is a San Francisco tradition that started on Fisherman's Wharf where leftover seafood from the day's catch was "chipped into" a simmering pot of stew to share with family and friends at supper. Today, it's one of Scoma's most requested dishes, and anyone can make it at home with some tips.
Go to http://www.scomas.com and click on "Scoma's Cooking Demos," where you'll find a link to the new Lazy Man's Cioppino video cooking demo. Allow a moment for the clip to load and enjoy a demonstration by Chef Scarabosio that takes the mystery out of preparing and sharing this hearty seafood stew. Serve in a large bowl with fresh sourdough bread to sop up the flavorful broth.
Here's the recipe.
Scoma's Lazy Man's Cioppino
(Serves 4 - 6)
¼ cup olive oil
1 tablespoon minced garlic
1 large white or yellow onion, chopped
1/2 cup dry white wine
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
6 cups of store-bought tomato pasta sauce
1 pound rock cod cut into 1-inch cubes
1 1/2 pounds clams
12 ounces prawns (deveined and peeled)
1 pound cooked crab meat
8 ounces shrimp
12 ounces scallops
2 cups clam juice
Salt and pepper
Heat olive oil over medium heat and cook garlic for one minute. Add the onions and let them cook for two or three minutes. Turn heat to high and add the wine to deglaze. Cook for 2-3 minutes (or until reduced in half) then reduce heat to medium. Add fresh oregano and basil. Add the tomato sauce and bring to a boil. Slowly add fish, shellfish and shrimp. Bring cioppino back to a boil and simmer for 5-7 minutes or until all the seafood is cooked.
Add cooked crab meat. Thin the cioppino to your liking with clam juice. Adjust seasoning with salt and pepper.
With Dungeness crab season in full swing, Scoma's, a San Francisco's restaurant, shows us how to select the freshest crabs for use in their Lazy Man's Cioppino. Cioppino -- a seafood stew -- is a San Francisco tradition that started on Fisherman's Wharf where leftover seafood from the day's catch was "chipped into" a simmering pot of stew to share with family and friends at supper. Today, it's one of Scoma's most requested dishes, and anyone can make it at home with some tips.
Go to http://www.scomas.com and click on "Scoma's Cooking Demos," where you'll find a link to the new Lazy Man's Cioppino video cooking demo. Allow a moment for the clip to load and enjoy a demonstration by Chef Scarabosio that takes the mystery out of preparing and sharing this hearty seafood stew. Serve in a large bowl with fresh sourdough bread to sop up the flavorful broth.
Here's the recipe.
Scoma's Lazy Man's Cioppino
(Serves 4 - 6)
¼ cup olive oil
1 tablespoon minced garlic
1 large white or yellow onion, chopped
1/2 cup dry white wine
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
6 cups of store-bought tomato pasta sauce
1 pound rock cod cut into 1-inch cubes
1 1/2 pounds clams
12 ounces prawns (deveined and peeled)
1 pound cooked crab meat
8 ounces shrimp
12 ounces scallops
2 cups clam juice
Salt and pepper
Heat olive oil over medium heat and cook garlic for one minute. Add the onions and let them cook for two or three minutes. Turn heat to high and add the wine to deglaze. Cook for 2-3 minutes (or until reduced in half) then reduce heat to medium. Add fresh oregano and basil. Add the tomato sauce and bring to a boil. Slowly add fish, shellfish and shrimp. Bring cioppino back to a boil and simmer for 5-7 minutes or until all the seafood is cooked.
Add cooked crab meat. Thin the cioppino to your liking with clam juice. Adjust seasoning with salt and pepper.
Tuesday, January 23, 2007
SLOW-COOKER RECIPES
The beauty of the online world is that space is virtually unlimited, while we an only squeeze so much into our printed Food section. We're taking advantage of this today by sharing a bunch of slow-cooker recipes that came across our wire today. They're from a Los Angeles Daily News story on how these handy appliances just keeping getting better and better, and busy cooks love them.
If you have a great slow-cooker recipe to share, post it in our comments section; we'll award a cookbook to one of you.
TACO PIZZA DIP
2 (8-ounce) packages cream cheese, softened
1 (8- to 12-ounce) container French onion dip
1 pound ground beef
½ of an envelope dry taco seasoning mix
1 cup shredded Cheddar cheese
Green pepper, diced (optional)
Mushrooms, sliced (optional)
Combine cream cheese and onion dip. Spread in 2- to 3-quart slow cooker. Brown ground beef in a skillet. Drain off excess fat. Stir taco seasoning into meat. Place seasoned meat on top of cream cheese mixture. Sprinkle Cheddar cheese on top of meat. Top with peppers and mushrooms, if desired.Cover and cook on the low heat setting 1 ½ to 2 hours. Serve with white corn chips.
Makes 8 to 10 servings
Shared by Arlene Snyder, Millerstown, Pa., from “Fix-It and Forget-It: 5-Ingredient Favorites, Comforting Slow-Cooker Recipes,” by Phyllis Pellman Good
PULLED PORK WITH BARBECUE SAUCE
Pulled pork with barbecue sauce is a southern classic — true comfort food. It’s delicious in sloppy Joe sandwiches or all by itself over rice. For a lighter version, use half a turkey breast instead of pork.
2 pounds pork roast (any cut)
2 cups ketchup
3 tablespoons apple cider vinegar
1 cup water
1 small yellow onion, finely chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
Place pork in a 4 -or 5-quart slow cooker. In a bowl, combine ketchup, vinegar, water, onion, garlic, chili powder and Worcestershire sauce and stir well. Pour sauce over roast. Cover and cook on the low heat setting 8 to 10 hours, until meat falls apart. Remove pork from cooker and allow to cool slightly. Remove and discard any bones. Pull meat into shreds using your fingers or two forks. Return meat to cooker and stir into sauce. Serve warm in buns for sandwiches or over rice, as desired.
Makes 4 servings
From “The Gourmet Slow Cooker, Volume II, Regional Comfort-Food Classics,” by Lynn Alley
BALSAMIC BRAISED CHICKEN WITH OLIVES
1 tablespoon vegetable oil
3 ½ pounds skin-on, bone-in chicken breast
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon cracked black peppercorns
½ teaspoon dried thyme leaves
2 cups chopped, peeled tomatoes, including juice if canned
½ cup chicken stock OR broth
2 tablespoons balsamic vinegar
2 tablespoons chopped pitted black olives
2 tablespoons drained capers (optional)
In a skillet, heat oil over medium-high heat 30 seconds. Add chicken in batches and brown on all sides. Transfer to a 5-quart slow cooker stoneware insert. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, salt, peppercorns and thyme and cook, stirring, 1 minute. Add tomatoes, stock and balsamic vinegar and bring to a boil. Pour mixture over chicken. Cover and cook on the low heat setting 5 hours, or on the high heat setting 2 ½ hours, until juices run clear when chicken is pierced with a fork. Add olives and capers and stir well. Serve immediately.
Makes 6 servings
From “175 Essential Slow Cooker Classics,” by Judith Finlayson
WHOLE WHEAT SODA BREAD
1 cup whole wheat flour
1 cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1 ¼ cups buttermilk
In a large bowl, mix together whole wheat and all-purpose flours, baking soda and salt. Make a well in the center, pour buttermilk into well and mix just until blended. Spread into a lightly greased 8x4-inch loaf pan or a 6-cup souffle or baking dish (that will fit into slow cooker insert).Cover pan (or dish) tightly with foil and secure with string. Place pan in a 5-quart (or larger if necessary) oval slow cooker stoneware and pour in enough boiling water to come 1 inch up sides of dish. Cover and cook on the high heat setting 2 ½ to 3 hours, until bread springs back when touched lightly in the center. Unmold and serve warm.
Makes 1 loaf, 8 servings
From “175 Essential Slow Cooker Classics,” by Judith Finlayson
ALE-BRAISED SHORT RIBS
4 to 5 pounds bone-in beef short ribs, cut into 3-inch pieces
Salt and freshly ground pepper
2 thinly sliced yellow onions
3 cloves garlic, sliced
1 (2-pound) butternut squash, peeled and cut into chunks
1 (14 ½-ounce) can diced plum (Roma) tomatoes
1 (12-ounce) bottle ale OR dark beer
3 tablespoons flour
Water
Brown short ribs: Preheat broiler or grill. Generously season ribs on all sides with salt and pepper. Working in batches if necessary, arrange ribs on a broiler pan and place under the broiler. Broil (grill) ribs, turning once, until well-browned, about 3 minutes on each side.
Transfer ribs to an oval 7-quart slow cooker. Scatter onions and garlic over ribs. Add squash. Pour in tomatoes with their juice and ale. Cover and cook on the high heat setting 5 to 6 hours, or on the low heat setting 7 to 8 hours. The meat should be separating form the bones, and squash should be tender.Using a slotted spoon, transfer ribs and squash to a shallow bowl or platter and cover loosely with foil to keep warm. Skim off excess fat from surface of sauce. Put slow cooker on high heat setting. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon sauce over ribs and squash and serve.
Makes 6 servings
From “Williams-Sonoma Food Made Fast: Slow Cooker,” recipes by Norman Kolpas
MOM’S BEST BBQ BRISKET
3 ½ pounds beef brisket
Salt and ground black pepper
1 large sweet onion, sliced
1 jalapeno chile pepper, diced
1 (1-ounce) packet onion soup mix
1 (14-ounce) bottle barbecue sauce
Trim fat from brisket. Sprinkle brisket with salt and black pepper; set aside. In a 5-quart slow cooker, arrange onion slices. Place brisket on top. Add jalapeno pepper and onion soup mix. Pour barbecue sauce over all.Cover and cook on the high heat setting for 1 hour. Turn to the low heat setting; cook 8 to 10 hours more.
Makes 6 servings
From “Sandra Lee Semi-Homemade Slow Cooker Recipes”
PORK CHOPS WITH SAUERKRAUT AND NEW POTATOES
Serve this with whole-berry cranberry sauce, or applesauce and creamed horseradish. If you want to make this like szekely goulash, a Hungarian specialty, simply remove the pork chops when done, then stir 1/3 cup sour cream mixed with 2 tablespoons buttermilk into the sauerkraut and potatoes.
1 tablespoon olive oil
2 (1-inch-thick) boneless center-cut pork chops OR shoulder chops
4 red OR white new potatoes, thickly sliced
Salt and freshly ground black pepper to taste
Paprika to taste (use sweet, hot OR smoked)
1 shallot OR white boiling onion, minced
1 (16-ounce) bag OR jar fresh sauerkraut, rinsed and drained
1 tablespoon dry white wine OR champagne
In a heavy skillet over high heat, heat olive oil and quickly sear and brown pork chops on both sides. Place potatoes in bottom of a 1 ½- to 3-quart slow cooker. Place pork chops on bed of potatoes. Sprinkle with salt, pepper, paprika and shallot. Arrange sauerkraut over pork chops, then sprinkle with wine. Cover and cook on the low heat setting 6 to 7 hours, until meat is tender. Serve immediately.
Makes 2 servings
From “Not Your Mother’s Slow Cooker: Recipes for Two,” by Beth Hensperger
Thursday, December 28, 2006
CABIN FEVER
What is it about a stormy day, trapped at home, that brings out your inner junk food cravings? It's like maybe you won't survive the storm so you might as well live it up and eat anything and everything you normally avoid -- like a pan of homemade fudge or a huge bowl of Frito pie.
With the snow peppering down today, my thoughts are turning to doing some cooking and eating on the weekend if, indeed, we get stuck in another blizzard like last week. How about you?
I'll start by making an easy five minute fudge (recipe below) in the morning so it can be cool enough to slice by early afternoon. We'll set up the Monopoly board, pop up a big bowl of salty popcorn and wash down the fudge and popcorn with diet soda. Why diet soda? It's a little nod to controlling the bratty inner junk food freak's calorie count. By late afternoon the crash from the sugar rush is the perfect excuse to take a nap and forgive myself for selling off Park Place - and eating like a fool.
After a little snooze it's time to hit the kitchen to whip up a big pot of "Gordon's Chili," (recipe follows) the best base for Frito pie on earth. It's a recipe from a 2002 March issue of Saveur magazine.
If either of these ideas appeal to your naughty-snacky-inner-junk-food eater, you'd better get to a grocery store NOW, while there's still some food left on the shelves. And, if you do try these recipes let me know what you think of them. Or, if you have other closet junk food stories let me know those, too.
EASY FIVE-MINUTE FUDGE
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoong salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares.
GORDON'S CHILI
Yield: 8 servings
4 pounds boneless beef chuck, coarsely ground or finely chopped
1 large yellow onion, peeled and chopped
Cloves from 1 head garlic, peeled and chopped
1 1/2 cups homemade or canned tomato sauce
2/3 cup ground ancho chiles
2 tablespoons ground cumin
4 teaspoons dried oregano
4 teaspoons paprika
1/4 teaspoon cayenne
Salt to taste
About 5 cups water
2 tablespoons masa harina
1/3 cup warm water
Heat a large enameled cast-iron casserole or heavy-bottomed pot over medium-high heat until hot. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 5-10 minutes. Add onions, garlic, tomato sauce, chilies, cumin, oregano, paprika, cayenne and salt to taste and stir to combine. Add enough water to cover meat by 1/2 inch (about 5 cups), increase hit to high and bring to boil, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until meat is tender, about 1 hour. Put masa harina into small bowl and add 1/3 cup warm water, stirring until smooth. Add moistened masa to chili, stirring until well combined. Continue cooking chili over medium-low heat until meat is very tender and sauce is thickened, about 30 minutes more. Adjust seasonings. If desired, use chili to make Frito Pie: Slit open a bag of Fritos (or another brand) corn chips, spoon warm chili over chips, and sprinkle with chopped onions and shredded cheddar cheese.
What is it about a stormy day, trapped at home, that brings out your inner junk food cravings? It's like maybe you won't survive the storm so you might as well live it up and eat anything and everything you normally avoid -- like a pan of homemade fudge or a huge bowl of Frito pie.
With the snow peppering down today, my thoughts are turning to doing some cooking and eating on the weekend if, indeed, we get stuck in another blizzard like last week. How about you?
I'll start by making an easy five minute fudge (recipe below) in the morning so it can be cool enough to slice by early afternoon. We'll set up the Monopoly board, pop up a big bowl of salty popcorn and wash down the fudge and popcorn with diet soda. Why diet soda? It's a little nod to controlling the bratty inner junk food freak's calorie count. By late afternoon the crash from the sugar rush is the perfect excuse to take a nap and forgive myself for selling off Park Place - and eating like a fool.
After a little snooze it's time to hit the kitchen to whip up a big pot of "Gordon's Chili," (recipe follows) the best base for Frito pie on earth. It's a recipe from a 2002 March issue of Saveur magazine.
If either of these ideas appeal to your naughty-snacky-inner-junk-food eater, you'd better get to a grocery store NOW, while there's still some food left on the shelves. And, if you do try these recipes let me know what you think of them. Or, if you have other closet junk food stories let me know those, too.
EASY FIVE-MINUTE FUDGE
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoong salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares.
GORDON'S CHILI
Yield: 8 servings
4 pounds boneless beef chuck, coarsely ground or finely chopped
1 large yellow onion, peeled and chopped
Cloves from 1 head garlic, peeled and chopped
1 1/2 cups homemade or canned tomato sauce
2/3 cup ground ancho chiles
2 tablespoons ground cumin
4 teaspoons dried oregano
4 teaspoons paprika
1/4 teaspoon cayenne
Salt to taste
About 5 cups water
2 tablespoons masa harina
1/3 cup warm water
Heat a large enameled cast-iron casserole or heavy-bottomed pot over medium-high heat until hot. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 5-10 minutes. Add onions, garlic, tomato sauce, chilies, cumin, oregano, paprika, cayenne and salt to taste and stir to combine. Add enough water to cover meat by 1/2 inch (about 5 cups), increase hit to high and bring to boil, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until meat is tender, about 1 hour. Put masa harina into small bowl and add 1/3 cup warm water, stirring until smooth. Add moistened masa to chili, stirring until well combined. Continue cooking chili over medium-low heat until meat is very tender and sauce is thickened, about 30 minutes more. Adjust seasonings. If desired, use chili to make Frito Pie: Slit open a bag of Fritos (or another brand) corn chips, spoon warm chili over chips, and sprinkle with chopped onions and shredded cheddar cheese.
Wednesday, December 27, 2006
ARE YOU PREPARED?
That old boy scout motto, "Be prepared," should be heeded as a forecast of yet another snowstorm looms over us.
Last Friday, my friend, Linda Henderson, e-mailed that she had finally gotten out of her snow-drifted cul-de-sac to swing by and pick up her 90-something mother, Lois Hayna.
"We need to get to the grocery store to pick up a few things for our Christmas dinner," she said. "When we got to the store Mother took one look at the produce section and said it reminded her of how stores looked during the war. There was hardly anything fresh left and what was there wasn't worth buying."
With a repeat of last week's weather in the forecast today, I dropped into the Safeway in Rockrimmon to see if they had recovered from last week's storm. There were still plenty of empty sections in the produce section. Almost all of the pre-packaged salad greens were gone. The frozen meat section looked sketchy, too. Fresh meat was on the slim side and the dairy case was only about one-third full. The cheese section was almost bare, as was the refrigerated biscuit section.
If this Safeway is any indication of how other grocery stores have recovered from the last week's storm, you'd better make plans NOW to get to a store near you to get what's left, just in case the predicted storm materializes.
Personally, I always keep a few cans of clams in the pantry so I can whip up white clam sauce to toss with pasta. Nothing could be easier and more filling. Following is my emergency recipe. How about you? Do you have a recipe you can fix in a snap when a trip to the store is out of the question? Please pass it along.
White Clam Sauce and Pasta
1/4 cup olive oil
1 large clove garlic, chopped
2 tablespoons Italian seasoning
1 tablespoon flour
4 (6.5 ounce) cans minced clams, with juice
1 (8 ounce) package dry pasta
Cook pasta according to package directions. While pasta is cooking, in a medium skillet heat olive oil and garlic. Add seasoning and flour, stirring mixture about 2 to 3 minutes. Add clams with juice and continue to cook 3 to 4 minutes, until mixture is bubbly. When pasta is al dente, drain and toss with clam sauce. Serves 2.
Monday, December 18, 2006
CHRISTMAS SURVIVAL TIPS
The Busy Cooks Web site is offering some last minute menus for Christmas brunch, as well as cookie recipes and short videos covering such topics as How to Throw a Holiday Pary. The Waffle Quiche recipe caught our eye and we added it to the bottom of this blog.
For the rest of the tips, go to the site -- busycooks.about.com -- or click on the links below.
Christmas Breakfast Menus
Holiday Crockpot Recipes
Chocolate Caramel Roll French Toast
Filo Sausage Egg Bake
Tiny Caramel Rolls
Five Ingredient Holiday Recipes
My Favorite Christmas Recipes
Chocolate Chip Cookie Dough Sweet Rolls
Holiday Survival Strategies
Watch these helpful videos for tips on surviving the holiday season.
2-Minute Relaxation Technique
How to Throw a Great Holiday Party
Controlling Holiday Food Portions
Gift Idea: Portable Video Players
Dressing for Special Occasions
Waffle Quiches
6 to 8 frozen waffles (depending on size)
1 cup chopped ham
1 cup shredded Havarti cheese
3 eggs, beaten
1/4 cup heavy cream
1/2 teaspoon salt
Dash pepper
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Make sure that the waffles are solid and don't have any holes. Toast waffles until crisp. Then place on a baking tray with sides.
Sprinkle ham and Havarti cheese over the waffles.
In medium bowl, combine eggs, heavy cream, salt, and pepper and beat until combined. Spoon egg mixture over each waffle, being careful not to overfill the waffle indentations. You may need to use more waffles for this amount of egg, depending on their size. Sprinkle with Parmesan cheese. Bake for 20-30 minutes or until egg mixture is set and cheese is lightly browned. Let cool for 10 minutes, then serve.
The Busy Cooks Web site is offering some last minute menus for Christmas brunch, as well as cookie recipes and short videos covering such topics as How to Throw a Holiday Pary. The Waffle Quiche recipe caught our eye and we added it to the bottom of this blog.
For the rest of the tips, go to the site -- busycooks.about.com -- or click on the links below.
Christmas Breakfast Menus
Holiday Crockpot Recipes
Chocolate Caramel Roll French Toast
Filo Sausage Egg Bake
Tiny Caramel Rolls
Five Ingredient Holiday Recipes
My Favorite Christmas Recipes
Chocolate Chip Cookie Dough Sweet Rolls
Holiday Survival Strategies
Watch these helpful videos for tips on surviving the holiday season.
2-Minute Relaxation Technique
How to Throw a Great Holiday Party
Controlling Holiday Food Portions
Gift Idea: Portable Video Players
Dressing for Special Occasions
Waffle Quiches
6 to 8 frozen waffles (depending on size)
1 cup chopped ham
1 cup shredded Havarti cheese
3 eggs, beaten
1/4 cup heavy cream
1/2 teaspoon salt
Dash pepper
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Make sure that the waffles are solid and don't have any holes. Toast waffles until crisp. Then place on a baking tray with sides.
Sprinkle ham and Havarti cheese over the waffles.
In medium bowl, combine eggs, heavy cream, salt, and pepper and beat until combined. Spoon egg mixture over each waffle, being careful not to overfill the waffle indentations. You may need to use more waffles for this amount of egg, depending on their size. Sprinkle with Parmesan cheese. Bake for 20-30 minutes or until egg mixture is set and cheese is lightly browned. Let cool for 10 minutes, then serve.
Wednesday, December 06, 2006
WHAT'S HOT
If you're still scratching your head about a cool culinary gift this holiday season, Cooking.com has compiled a list of the best selling kitchen tools from its online store. Here is the Top 10 Most Popular List, based on reviews from customers.
1. Electric Griddle/Grill Combo by Cuisinart $129.95 (sku# 220499)
2. Professional Belgian Waffle Iron by Waring $79.95 (sku# 203041)
3. Sandwich Makers by DeLonghi (Panini from Retro Collection) $59.95 (sku# 203195)
4. Stand Mixers by KitchenAid (Professional 6 quart 600) $399.95 (sku# 309154)
5. Bread Machines by Zojirushi $199.95 (sku# 205876)
6. Everyday Pan w/glass Lid by Calphalon (Commerical Nonstick) $39.99 (sku#119296)
7. Food Processors by Cuisinart (14 cup Custom Brushed Stainless) $199.95 (sku# 188796)
8. Ice Cream Maker by Cuisinart (1.5 quart) $129.95 (sku# 624217)
9. Santoku Cutlery Set by Calphalon $29.95 (sku# 741145)
10. Hand Blenders by KitchenAid $89.95 (sku# 310302)
If some of these items strick your fancy, you'll be happy to know Cooking.com is offering free shipping on orders of $79 or more through Thursday, December 14th. For more great gift ideas, visit Cooking.com at http://www.cooking.com/.
If you're still scratching your head about a cool culinary gift this holiday season, Cooking.com has compiled a list of the best selling kitchen tools from its online store. Here is the Top 10 Most Popular List, based on reviews from customers.
1. Electric Griddle/Grill Combo by Cuisinart $129.95 (sku# 220499)
2. Professional Belgian Waffle Iron by Waring $79.95 (sku# 203041)
3. Sandwich Makers by DeLonghi (Panini from Retro Collection) $59.95 (sku# 203195)
4. Stand Mixers by KitchenAid (Professional 6 quart 600) $399.95 (sku# 309154)
5. Bread Machines by Zojirushi $199.95 (sku# 205876)
6. Everyday Pan w/glass Lid by Calphalon (Commerical Nonstick) $39.99 (sku#119296)
7. Food Processors by Cuisinart (14 cup Custom Brushed Stainless) $199.95 (sku# 188796)
8. Ice Cream Maker by Cuisinart (1.5 quart) $129.95 (sku# 624217)
9. Santoku Cutlery Set by Calphalon $29.95 (sku# 741145)
10. Hand Blenders by KitchenAid $89.95 (sku# 310302)
If some of these items strick your fancy, you'll be happy to know Cooking.com is offering free shipping on orders of $79 or more through Thursday, December 14th. For more great gift ideas, visit Cooking.com at http://www.cooking.com/.
SHOPPING MADNESS
Have you had it with traffic snarls in parking lots? Long lines at the cash register? This just might be the answer for you: www.net-gourmet.com.
This newly launched Web site has ended the shopping nightmares of grocery store customers everywhere. The online market carries a broad selection of premium foods including wines, imported cheeses, exotic meats, pastas, desserts and more, all in one store. In addition to traditional fare, net-gourmet.com is featuring a gourmet gifts section, including themed gift baskets, desserts, kosher gifts, fruit baskets, gourmet chocolates and even cigar gift sets. In anticipation of forthcoming New Year resolutions, the site is ready with more health conscious choices that include natural seafoods, gluten- and wheat-free products, organics, health supplements and weight loss aids.
This has a broader selection than similar sites I've seen, and the prices seem pretty reasonable for what you get -- high-end gourmet foods. The photo above is the "Taste of Ireland" basket -- 4 pounds of goodies in a pretty copper tub for $70.
Tuesday, November 28, 2006
HOT FIX FOR COLD DAY
If we're to believe the weather forecast we could be waking to a snowy morning. What better way to chase the cold than with a steaming mug of hot chocolate? Here's a collection of recipes to help you out.
The first three are for making your own chocolate mix. It's great to keep this sort of instant mix on hand all winter for a quick cup of creamy hot chocolate. Or put it a mix in a pretty jar with a festive bow to give as a gift from your kitchen.
So pick a recipe, snuggle up and watch the snow fly.
Homemade Hot Chocolate Mix
10-2/3 cups instant nonfat powdered milk
6 oz. jar powdered nondairy creamer
4 cups powdered sugar
2 cups unsweetened cocoa powder
1 bag mini marshmallows
Combine all ingredients in a large bowl and stir gently to mix well. Store in an airtight container in a cool dark place. This makes 17 cups of mix.
For one serving, stir 3 tablespoons Homemade Hot Chocolate Mix into 1 cup of hot water or milk until dissolved.
Source: www.RecipeRewards.com
Jacques' Hot Hot Chocolate
3 pounds bittersweet chocolate
1 pound 2 ounces whole dry milk powder
Cayenne pepper
1 large stick cinnamon
Finely grate the bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper, to taste, in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie the cinnamon stick to the jar. Label the jar with the following instructions:
Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use the cinnamon stick to stir. Serving with marshmallows is optional.
Source: TV Food Network's Jacques Torres
Jacques' Orange Hot Chocolate
1 1/2 cup bittersweet chocolate, finely grated
1/2 cup whole dry milk powder
1 orange, zested
Pinch cinnamon, to taste
Marshmallows, optional
Tip: I used the fine side of a box grater to finely grate the bittersweet chocolate.
Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil. You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe. Serving with marshmallows is optional.
Source: TV Food Network's Jacques Torres
Alcoholic Hot Chocolate
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
tablespoons dark rum, or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
Yield: 2 servings
Source: TV Food Network's Nigella Lawson
The Best Hot Chocolate
Recipe courtesy Gale Gand
3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
Yield: 4 to 6 servings
Source: TV Food Network's Gale Gand
If we're to believe the weather forecast we could be waking to a snowy morning. What better way to chase the cold than with a steaming mug of hot chocolate? Here's a collection of recipes to help you out.
The first three are for making your own chocolate mix. It's great to keep this sort of instant mix on hand all winter for a quick cup of creamy hot chocolate. Or put it a mix in a pretty jar with a festive bow to give as a gift from your kitchen.
So pick a recipe, snuggle up and watch the snow fly.
Homemade Hot Chocolate Mix
10-2/3 cups instant nonfat powdered milk
6 oz. jar powdered nondairy creamer
4 cups powdered sugar
2 cups unsweetened cocoa powder
1 bag mini marshmallows
Combine all ingredients in a large bowl and stir gently to mix well. Store in an airtight container in a cool dark place. This makes 17 cups of mix.
For one serving, stir 3 tablespoons Homemade Hot Chocolate Mix into 1 cup of hot water or milk until dissolved.
Source: www.RecipeRewards.com
Jacques' Hot Hot Chocolate
3 pounds bittersweet chocolate
1 pound 2 ounces whole dry milk powder
Cayenne pepper
1 large stick cinnamon
Finely grate the bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper, to taste, in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie the cinnamon stick to the jar. Label the jar with the following instructions:
Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use the cinnamon stick to stir. Serving with marshmallows is optional.
Source: TV Food Network's Jacques Torres
Jacques' Orange Hot Chocolate
1 1/2 cup bittersweet chocolate, finely grated
1/2 cup whole dry milk powder
1 orange, zested
Pinch cinnamon, to taste
Marshmallows, optional
Tip: I used the fine side of a box grater to finely grate the bittersweet chocolate.
Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil. You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe. Serving with marshmallows is optional.
Source: TV Food Network's Jacques Torres
Alcoholic Hot Chocolate
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
tablespoons dark rum, or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
Yield: 2 servings
Source: TV Food Network's Nigella Lawson
The Best Hot Chocolate
Recipe courtesy Gale Gand
3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
Yield: 4 to 6 servings
Source: TV Food Network's Gale Gand
Monday, November 27, 2006
DECAF JITTERS
If you’re a fan of decaf coffee, here’s some news that might put a jolt in your day: You might be getting more caffeine than you think.Here’s the story, which came across Sunday from Cox News Service:
If your decaf java is giving you a bit of a kick, it’s probably not your mind playing games on you. Almost all decaf coffee contains some measure of caffeine, according to a new study by University of Florida researchers.
And while the punch is often mild, decaf coffee is not the same as caffeine-free. It’s more like caffeine light.
The University of Florida analysis of caffeine levels in 10 16-ounce decaffeinated drip-brewed coffee beverages from nine national chains or local coffee houses found every serving but one - instant decaffeinated Folgers Coffee Crystals - contained caffeine, ranging from 8.6 milligrams to 13.9 milligrams.
In comparison, an 8-ounce cup of drip-brewed coffee typically contains 85 milligrams of caffeine.
Bruce Goldberger, a professor and director of UF’s William R. Maples Center for Forensic Medicine, said the findings could be a concern for people who are advised to cut their caffeine intake, such as those with kidney disease, hypertension or anxiety disorders.
Others who are sensitive to caffeine may now understand why they toss and turn all night after enjoying cup of decaf with an evening dessert.
Tuesday, November 21, 2006
JOHN ASH COOKS
One of my favorite chefs and cooking teachers is California-based John Ash. I just got his electronic holiday newsletter and thought many of you would enjoy seeing it. It's jammed packed with recipes, with special attention paid to sustainable foods -- one of Ash's passions. Just click on the links to get to the recipes and find more informaiton.
Happy holidays! I hope you are able to celebrate this festive time of year by spending it with your loved ones. Sharing a meal with someone special is truly one of life's greatest pleasures! For a memorable meal, here are some Favorite Holiday Recipes that have been requested over the years.
Remember to buy at least $10 of locally grown food each week! John Ash
"One can say everything best over a meal."~ George Eliot
Favorite Holiday Recipes
I've gotten several requests for recipes posted in the past so here they are. Hope you'll enjoy them over the holidays!
Holiday Menu For a memorable meal - three starters from three cuisines:Wild Mushroom Pate Shrimp and Noodle Soup with LaksaAhi Tuna Ceviche with Mango and AvocadoMaple Brined Roast Turkey Salad of Roasted Beets and OrangesFlourless Walnut Cake Sangrita ~ Hot "Zin"
More Recipes
Online Resources for Your Holiday Cooking
National Turkey FederationAll the turkey basics; everything you need to know from buying to storing to cooking. Reynolds KitchensRecipes, tips and timesavers. Weber.com Grilling your turkey this year? Weber has some great tips and recipes for grilling your holiday bird. Betty CrockerBetty Crocker has outdone herself again! Everything you need to make your holiday meal, complete with videos, menus, recipes and a holiday calendar. Butterball , hotline: (800) butterballA good resource for everything you need to know to buy, prepare and cook your turkey, including a turkey calculator! USDA Meat and Poultry, hotline: (888) 674-6854A great resource for safe food handling.
Photo courtesy of TheGeekPhilosopher.com
Holiday Resources
Heritage Turkeys
Interested in Cooking a Heritage Turkey?
Heritage Turkeys are the ancestors of the common turkey that you find in the supermarket today. These birds are a part of American history and are making a comeback. In order to promote these breeds, they need to be reintroduced onto holiday tables. They include the Standard Bronze, Bourbon Red, Jersey Buff, Slate, Black Spanish, Narragansett and White Holland. Most importantly, they are delicious: their meat is tender, succulent, and extremely flavorful!Slow Food, Presidia: Saving Cherished Slow Foods, One Product at a Time Information on Heritage Turkeys and sources Local Harvest Information on Heritage Turkeys and sources
Holiday Resources
Sustainable Resources
Two resources dedicated to childrenÂ’s health:
A program of SeaWeb, KidSafe Seafoods provides information on seafoods that have been thoroughly tested for mercury and other toxic pollutants and found to be the safest, healthiest available. 90 Tips for 90 Days: ChildrenÂ’s Health Environment Coalition (CHEC) Web site dedicated to finding everyday safer solutions to reduce exposure to chemicals, toxins, and pollutants.
More Links
Quick Links...
ChefJohnAsh.com
John's Books
About John Ash
Wine & Food
Join John in a cooking class
Recipes
email: john@chefjohnash.com
web: http://www.chefjohnash.com
One of my favorite chefs and cooking teachers is California-based John Ash. I just got his electronic holiday newsletter and thought many of you would enjoy seeing it. It's jammed packed with recipes, with special attention paid to sustainable foods -- one of Ash's passions. Just click on the links to get to the recipes and find more informaiton.
Happy holidays! I hope you are able to celebrate this festive time of year by spending it with your loved ones. Sharing a meal with someone special is truly one of life's greatest pleasures! For a memorable meal, here are some Favorite Holiday Recipes that have been requested over the years.
Remember to buy at least $10 of locally grown food each week! John Ash
"One can say everything best over a meal."~ George Eliot
Favorite Holiday Recipes
I've gotten several requests for recipes posted in the past so here they are. Hope you'll enjoy them over the holidays!
Holiday Menu For a memorable meal - three starters from three cuisines:Wild Mushroom Pate Shrimp and Noodle Soup with LaksaAhi Tuna Ceviche with Mango and AvocadoMaple Brined Roast Turkey Salad of Roasted Beets and OrangesFlourless Walnut Cake Sangrita ~ Hot "Zin"
More Recipes
Online Resources for Your Holiday Cooking
National Turkey FederationAll the turkey basics; everything you need to know from buying to storing to cooking. Reynolds KitchensRecipes, tips and timesavers. Weber.com Grilling your turkey this year? Weber has some great tips and recipes for grilling your holiday bird. Betty CrockerBetty Crocker has outdone herself again! Everything you need to make your holiday meal, complete with videos, menus, recipes and a holiday calendar. Butterball , hotline: (800) butterballA good resource for everything you need to know to buy, prepare and cook your turkey, including a turkey calculator! USDA Meat and Poultry, hotline: (888) 674-6854A great resource for safe food handling.
Photo courtesy of TheGeekPhilosopher.com
Holiday Resources
Heritage Turkeys
Interested in Cooking a Heritage Turkey?
Heritage Turkeys are the ancestors of the common turkey that you find in the supermarket today. These birds are a part of American history and are making a comeback. In order to promote these breeds, they need to be reintroduced onto holiday tables. They include the Standard Bronze, Bourbon Red, Jersey Buff, Slate, Black Spanish, Narragansett and White Holland. Most importantly, they are delicious: their meat is tender, succulent, and extremely flavorful!Slow Food, Presidia: Saving Cherished Slow Foods, One Product at a Time Information on Heritage Turkeys and sources Local Harvest Information on Heritage Turkeys and sources
Holiday Resources
Sustainable Resources
Two resources dedicated to childrenÂ’s health:
A program of SeaWeb, KidSafe Seafoods provides information on seafoods that have been thoroughly tested for mercury and other toxic pollutants and found to be the safest, healthiest available. 90 Tips for 90 Days: ChildrenÂ’s Health Environment Coalition (CHEC) Web site dedicated to finding everyday safer solutions to reduce exposure to chemicals, toxins, and pollutants.
More Links
Quick Links...
ChefJohnAsh.com
John's Books
About John Ash
Wine & Food
Join John in a cooking class
Recipes
email: john@chefjohnash.com
web: http://www.chefjohnash.com
Tuesday, November 14, 2006
DENVER CHEF STRUTS HER STUFF
Way back in March, Jennifer Jasinski, executive chef at Rioja in Lo Do, was searching for traditional Thanksgiving ingredients to prepare dishes for a Food Network challenge, the Ultimate Thanksgiving Feast.
She was one of four top chefs tapped to cook their hearts out for a shot at a $10,000 prize. The chefs were asked to put their own creative spin on such classic ingredients as sweet potatoes, cranberries and butternut squash. They each had five hours to show his or her signature turkey plus five side dishes to a panel of tough judges.
The winner will be revealed on the Food Network at 7 p.m. Wednesday evening.
We got the scoop about Jasinski's turkey recipe: She prepared it two ways. One is a turkey breast that is brined, butterflied and stuffed with apricot dressing then roasted. Another is turkey sausage stuffed inside a boned and roasted turkey thigh and leg. Her side dishes include fennel, apple and pomegranate salad; moscato and rosemary glazed veggies; potato quince gratin; and pinenut sage stuffing baked into muffins.
Judges were Jill Davie of Josie Restaurant in Santa Monica, Calif., Mark Miller of Coyote Cafe in Santa Fe, N.M. and John Besh of Restaurant August & Besh Steakhouse in New Orleans, La.
If you can't catch tomorrow's airing, it will air again Nov. 16 at 10 a.m.; Nov. 18 at 5 p.m., Nov. 19 at 1 p.m. and 8 p.m.; Nov. 20 at 11 p.m.; Nov.22 at 6 p.m.; and Nov. 23 at 1 a.m.
Way back in March, Jennifer Jasinski, executive chef at Rioja in Lo Do, was searching for traditional Thanksgiving ingredients to prepare dishes for a Food Network challenge, the Ultimate Thanksgiving Feast.
She was one of four top chefs tapped to cook their hearts out for a shot at a $10,000 prize. The chefs were asked to put their own creative spin on such classic ingredients as sweet potatoes, cranberries and butternut squash. They each had five hours to show his or her signature turkey plus five side dishes to a panel of tough judges.
The winner will be revealed on the Food Network at 7 p.m. Wednesday evening.
We got the scoop about Jasinski's turkey recipe: She prepared it two ways. One is a turkey breast that is brined, butterflied and stuffed with apricot dressing then roasted. Another is turkey sausage stuffed inside a boned and roasted turkey thigh and leg. Her side dishes include fennel, apple and pomegranate salad; moscato and rosemary glazed veggies; potato quince gratin; and pinenut sage stuffing baked into muffins.
Judges were Jill Davie of Josie Restaurant in Santa Monica, Calif., Mark Miller of Coyote Cafe in Santa Fe, N.M. and John Besh of Restaurant August & Besh Steakhouse in New Orleans, La.
If you can't catch tomorrow's airing, it will air again Nov. 16 at 10 a.m.; Nov. 18 at 5 p.m., Nov. 19 at 1 p.m. and 8 p.m.; Nov. 20 at 11 p.m.; Nov.22 at 6 p.m.; and Nov. 23 at 1 a.m.
Monday, October 30, 2006
TURKEY DAY HELPER
Looking for some help with the big feed on Nov. 23? Let executive chef Mark Monette of the Flagstaff House Restaurant in Boulder do the heavy work for you. He'll do the shopping and prep for a four-star Thanksgiving feast, then have it shipped overnight so you can have it ready to pop in the oven.
Orders must be placed by Nov.16, online at www.shopflagstaffhouse.com, or by calling the restaurant at 1-303-442-4640. Cost for the gourmet dinner for four is $188, plus overnight shipping and handling charges. All orders will be shipped fresh and by overnight delivery on Monday Nov. 20 to arrive beforeThanksgiving.
Here is Monette's Thanksgiving Dinner for Four—From Soup to Nuts
FIRST COURSE
· Colorado-grown organic roasted butternut squash soup, gently seasoned with winter spices. Just heat and serve.
MAIN COURSE
· Fresh organic free range turkey with Monette’s personally prepared seasoning pack, ready to roast. Allow about 2 ½ - 3 hours roasting time.
· To accentuate the turkey’s juices, Monette has included his specialty port wine sauce, which is an all natural veal reduction sauce that contains no additives or preservatives. Before shipping, this signature sauce goes through a 36-hour reduction process at the restaurant to give the sauce its beautiful sheen, flavor and texture. Just simmer and serve.
SIDES
· A creamy gratin of thin-sliced Yukon Gold and sweet potatoes, layered and blended with nutmeg, tarragon and cream. Allow about 45 minutes warming time.
· Especially for the holiday, the Monette family is sharing its traditional dressing made from brioche bread and seasoned with sage, rosemary and thyme. Allow 45 minutes warming time.
· In place of traditional cranberry sauce, Monette’s dinner includes a unique tomato jelly made from a family recipe of fresh tomatoes, sugar, white wine vinegar, and cinnamon and clove-infused lemon rind. Ready to serve.
· The Flagstaff House’s dinner rolls complement the meal. Ready to heat and serve.
DESSERT
· Pumpkin Chai Cheesecake with macadamia nut crust.
MORE FROM “THE BEST OF SIMPLY COLORADO”
Here are several more sample recipes from the Colorado Dietetic Association's new cookbook, "The Best of Simply Colorado," that there wasn't enough space for in the Nov. 8th food section. The book costs $19.95 and is available in major book stores or online at http://www.westcliffepublishers.com or http://www.eatrightcolorado.org
Appetizers, Snacks, & Beverages
Smoked Salmon Pate
Fancy enough for a special occasion—easy enough for anytime!
¼ c. chopped pecans
1 14 oz. can salmon, drained
1 8 oz. tub light cream cheese
2 T. grated onion
1 T. lemon juice
1 tsp. prepared horseradish
¼ tsp. salt
¼ tsp. liquid smoke
¼ c. finely chopped fresh parsley
Spread the pecans in a single layer on a baking sheet. Toast at 350 for 5 minutes or until light brown and fragrant. Let stand until cool. Mash the salmon in a bowl. Add the cream cheese, onion, lemon juice, horseradish, salt and liquid smoke; mix well. Chill, covered for 15 minutes.
Shape the salmon mixture into a ball. Roll in the parsley. Sprinkle the pecans over the top of the ball and press lightly. Chill, wrapped in plastic wrap, until serving time. Serve with crackers.
Yield: 12 servings
Serving Size: 2 tablespoons
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Nutrition Analysis Per Serving: calories 108, protein 9g, carbohydrate 2g, fat 6g (saturated fat 3g), cholesterol 22mg, fiber <1g, sodium 300mg
Boulder Black Bean Soup
This is the perfect supper after an awesome day of skiing!
2 tsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. dried oregano leaves
½ tsp. dried thyme leaves
½ tsp. cumin
¼ tsp. cayenne pepper
3 c. canned black beans, rinsed and drained
3 c. low-sodium chicken broth
2 tomatoes, chopped
½ c. onion, chopped (optional)
½ c. shredded, reduced-fat Monterey Jack Cheese (optional)
Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half the beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree, remaining whole beans and broth to saucepan. Bring to a boil over medium heat; then simmer uncovered for 20 – 30 minutes. Serve garnished with tomatoes, onion and shredded cheese.
Yield: 8 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 25 – 35 minutes
Nutrition Analysis Per Serving: calories 94, protein 6g, carbohydrate 18g, fat 2g (saturated fat < 1g), cholesterol 0mg, fiber 6g, sodium 225 mg
Quick Taco Salad
Keep these ingredients on hand to make a light Mexican dinner during the busy holiday season.
1 15 oz. can beans with tomatoes, peppers and Mexican spices
6 c. shredded lettuce
½ c. (2 oz.) shredded, reduced-fat sharp Cheddar cheese
1 small avocado, peeled and sliced
1 large tomato, chopped
4 oz. baked tortilla chips
Place beans in a saucepan and heat thoroughly. On a serving plate, layer lettuce, beans, cheese, avocado and tomato. Arrange tortilla chips around edge; serve with your favorite prepared salsa.
Yield: 4 servings
Serving Size: ¼ of recipe
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Nutrition Analysis Per Serving: calories 375, protein 14g, carbohydrate 53g, fat 17g (saturated fat 3g), cholesterol 10mg, fiber 12g, sodium 706mgSweet Potatoes with Tart Cherries
This delicious sweet potato dish was adapted from a recipe served at Washington Park Grille in Denver.
½ c. dried sour cherries
1 c. hot water
3 medium sweet potatoes, peeled and cut into ½-inch cubes
2 pears, peeled and cut into ½-inch cubes
2 Granny Smith apples, peeled and cut into ½-inch cubes
3 T. honey
1 T. olive oil
¾ tsp. cinnamon
½ tsp. nutmeg
salt and black pepper, to taste
Preheat oven to 400 degrees. Place cherries in a small bowl. Pour enough hot water over the cherries to cover. Let stand for 2 minutes; drain. Combine the cherries, sweet potatoes, pears and apples in a large bowl and mix well. Spoon cherry mixture into a 9 x 13 x 2-inch pan. Combine the honey, olive oil, cinnamon, nutmeg, salt and pepper in a microwave-safe bowl and mix well. Microwave on medium for 30 seconds and stir. Pour over the sweet potato mixture, stirring to coat. Bake for 30 – 40 minutes or until the sweet potatoes are tender.
Yield: 8 servings
Serving Size: ½ cup
Preparation Time: 20 – 25 minutes
Cooking Time: 30 – 40 minutes
Nutrition Analysis Per Serving: calories 161, protein 2g, carbohydrate 37g, fat 2g (saturated fat <1g), cholesterol 0mg, fiber 3g, sodium 6mg
Orange-Cranberry Scones
Perfect to serve for holiday brunch.
1½ c. flour
⅔ c. rolled oats
¼ c. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
grated zest of 1 orange
3 T. butter or margarine
½ c. low fat buttermilk
3 oz. dried cranberries
2 T. orange juice
Preheat oven to 425 degrees. Combine the flour, oats, sugar, baking powder, baking soda, salt and zest in a bowl and mix well. Cut in the butter with a pastry blender or 2 knives until crumbly. Combine the buttermilk, cranberries and orange juice in a bowl and mix well. Stir into the flour mixture with a fork. Knead the dough on a lightly floured surface 8 – 10 times. Divide the dough into 2 equal portions. Shape each portion into a ball and pat the balls into ½-inch thick circles. Cut each circle into 6 wedges. Arrange the wedges 1-inch apart on a baking sheet. Bake for 12 – 15 minutes or until light brown.
Yield: 12 servings
Serving Size: 1 scone
Preparation Time: 15 minutes
Cooking Time: 12 – 15 minutes
Nutrition Analysis Per Serving: calories 139, protein 3g, carbohydrate 24g, fat 3g (saturated fat 2g), cholesterol 8mg, fiber 2g, sodium 231 mg
Pecan Wild Rice
A delicious side-dish for holiday meals.
⅓ c. chopped pecans
1 T. olive oil
1½ c. long grain and wild rice mix, uncooked
⅓ c. chopped onion
2½ c. chicken broth
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. thyme
¼ c. chopped fresh parsley
Spread the pecans in a round glass baking dish. Toast at 350 degrees for 5 minutes or until fragrant and light brown. Heat the olive oil in a saucepan over medium heat. Add the rice and onion and sauté for 2 minutes. Stir in the broth, salt, pepper and thyme. Bring to a boil; reduce heat. Simmer, covered, for 20 – 25 minutes or until the rice is tender. Stir in the pecans and parsley.
Yield: 4 servings
Serving Size: ½ cup
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Nutrition Analysis Per Serving: calories 380, protein 9g, carbohydrate 59g, fat 11g (saturated fat 1g), cholesterol 0mg, fiber 2g, sodium 636mg
Salmon with Tarragon Sauce
So elegant, they’ll think you’ve been cooking all day.
4 (6 oz. each) salmon steaks
cooking spray
½ c. dry white wine
1½ tsp. dried tarragon, divided
1 c. plain nonfat or low fat yogurt
3 T. Dijon mustard
lemon slices
fresh parsley
Preheat oven to 350 degrees. Rinse salmon; pat dry. Place salmon in baking dish coated with cooking spray. Pour wine over fish; sprinkle with ½ teaspoon dried tarragon. Bake fish for 10 – 15 minutes or until salmon flakes easily when tested with a fork. Meanwhile, in medium saucepan, slowly warm yogurt, mustard and 1 teaspoon tarragon, stirring occasionally. Divide sauce among 4 heated plates. Place salmon on top of sauce and garnish with lemon slices and fresh parsley.
Yield: 4 servings
Serving Size: 6 ounces
Preparation Time: 5 minutes
Cooking Time: 10 – 15 minutes
Nutrition Analysis Per Serving: calories 300, protein 39g, carbohydrate 8g, fat 11g (saturated fat 2g), cholesterol 95mg, fiber <1g, sodium 380mg
Game Hens in Orange Sauce
Ginger and cinnamon add a subtle spice and fragrant aroma to this special occasion dish.
2 each Cornish hens, cut in half
½ tsp. salt
3 T. canola oil
3 T. flour
¼ tsp. cinnamon
⅛ tsp. ginger
¼ tsp. salt
1½ c. orange juice
¼ c. water, if needed
¼ c. almonds, sliced
⅓ c. raisins
Preheat oven to 375 degrees. Remove skin from Cornish hen halves; rinse and pat dry. Season hen halves with ½ teaspoon salt and place in shallow baking dish. Cover loosely with foil and place in preheated oven; roast for 30 minutes. While hens are cooking, heat oil in a saucepan; combine flour, cinnamon, ginger and ¼ teaspoon salt; add to heated oil to make a smooth paste. Cook 1 – 2 minutes, or until slightly browned. Slowly whisk in orange juice; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in almonds and raisins.
At the end of 30 minutes, remove foil from hens. Spoon half of sauce over hens and roast uncovered for an additional 25 – 30 minutes or until hens reach an internal temperature of 165 degrees. Keep remaining sauce warm until service; add ¼ cup water, if needed, to keep sauce from sticking to pan. Remove hens from baking dish and place on serving platter. Spoon remaining sauce over hens and serve.
Yield: 4 servings
Serving Size: ½ of hen and sauce
Preparation Time: 15 – 20 minutes
Cooking Time: 55 – 65 minutes
Nutrition Analysis Per Serving: calories 365, protein 27g, carbohydrate 25g, fat 18g (saturated 2g), cholesterol 109mg, fiber 2g, sodium 520mg
Jalapeño Honey Pork Tenderloin
An easy entrée that’s bursting with flavor.
⅓ c. honey
3 T. low-sodium soy sauce
1 T. sesame oil
2 jalapeno chiles, seeded and finely chopped
1 T. grated fresh ginger root
¼ tsp. red pepper flakes
2 12 oz. pork tenderloins
Combine the honey, soy sauce, sesame oil, chiles, ginger root and red pepper flakes in a 1-gallon sealable plastic bag. Add the pork and seal tightly. Shake to coat. Marinate in the refrigerator for 8 hours, turning occasionally; drain. Grill the pork over medium-hot coals until a meat thermometer inserted in the thickest portion of the pork registers 145 degrees. Remove the pork to a cutting board and let stand, covered, for 10 minutes. Cut diagonally into ¼-inch slices; serve.
Tip: If you do not have access to a grill, or prefer to cook indoors, place the pork on a rack in a roasting pan. Bake at 425 degrees for 30 minutes or until a meat thermometer registers 145 degrees.
Yield: 6 servings
Serving Size: 6 ounces
Preparation Time: 5 minutes
Marinating Time: 8 hours
Cooking Time: 30 minutes
Nutrition Analysis Per Serving: calories 228, protein 25g, carbohydrate 17g, fat 6g (saturated fat 2g), cholesterol 67mg, fiber <1g, sodium 302 mg
Cranberry-Glazed Tempeh
A delectable vegetarian entrée for the holidays.
2 8 oz. pkgs. wild rice tempeh
1 15 oz. can whole cranberry sauce
½ c. water
2 T. maple syrup
1 T. soy sauce
1 T. dry sherry
1 T. grated fresh ginger root or 1 tsp. ground ginger
¼ tsp. allspice
¼ tsp. cinnamon
¼ tsp. salt
⅛ tsp. nutmeg
cayenne pepper, to taste
Preheat oven to 350 degrees. Cut each block of tempeh into 4 triangles. Steam the tempeh in a steamer basket for 10 minutes. Arrange in a single layer in a baking dish. Combine the cranberry sauce, water, maple syrup, soy sauce, sherry, ginger root, allspice, cinnamon, salt, nutmeg and cayenne pepper in a blender or food processor. Process until smooth. Strain the sauce through a fine mesh strainer to remove the seeds for a smoother sauce. Pour over the tempeh. Bake for 40 – 45 minutes.
Yield: 4 servings
Serving Size: 4 ounces (2 triangles)
Preparation Time: 15 – 20 minutes
Cooking Time: 50 – 55 minutes
Nutrition Analysis Per Serving: calories 409, protein 22g, carbohydrate 66g, fat 9g (saturated fat 1g), cholesterol 0mg, fiber 8g, sodium 505mg
Here are several more sample recipes from the Colorado Dietetic Association's new cookbook, "The Best of Simply Colorado," that there wasn't enough space for in the Nov. 8th food section. The book costs $19.95 and is available in major book stores or online at http://www.westcliffepublishers.com or http://www.eatrightcolorado.org
Appetizers, Snacks, & Beverages
Smoked Salmon Pate
Fancy enough for a special occasion—easy enough for anytime!
¼ c. chopped pecans
1 14 oz. can salmon, drained
1 8 oz. tub light cream cheese
2 T. grated onion
1 T. lemon juice
1 tsp. prepared horseradish
¼ tsp. salt
¼ tsp. liquid smoke
¼ c. finely chopped fresh parsley
Spread the pecans in a single layer on a baking sheet. Toast at 350 for 5 minutes or until light brown and fragrant. Let stand until cool. Mash the salmon in a bowl. Add the cream cheese, onion, lemon juice, horseradish, salt and liquid smoke; mix well. Chill, covered for 15 minutes.
Shape the salmon mixture into a ball. Roll in the parsley. Sprinkle the pecans over the top of the ball and press lightly. Chill, wrapped in plastic wrap, until serving time. Serve with crackers.
Yield: 12 servings
Serving Size: 2 tablespoons
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Nutrition Analysis Per Serving: calories 108, protein 9g, carbohydrate 2g, fat 6g (saturated fat 3g), cholesterol 22mg, fiber <1g, sodium 300mg
Boulder Black Bean Soup
This is the perfect supper after an awesome day of skiing!
2 tsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. dried oregano leaves
½ tsp. dried thyme leaves
½ tsp. cumin
¼ tsp. cayenne pepper
3 c. canned black beans, rinsed and drained
3 c. low-sodium chicken broth
2 tomatoes, chopped
½ c. onion, chopped (optional)
½ c. shredded, reduced-fat Monterey Jack Cheese (optional)
Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half the beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree, remaining whole beans and broth to saucepan. Bring to a boil over medium heat; then simmer uncovered for 20 – 30 minutes. Serve garnished with tomatoes, onion and shredded cheese.
Yield: 8 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 25 – 35 minutes
Nutrition Analysis Per Serving: calories 94, protein 6g, carbohydrate 18g, fat 2g (saturated fat < 1g), cholesterol 0mg, fiber 6g, sodium 225 mg
Quick Taco Salad
Keep these ingredients on hand to make a light Mexican dinner during the busy holiday season.
1 15 oz. can beans with tomatoes, peppers and Mexican spices
6 c. shredded lettuce
½ c. (2 oz.) shredded, reduced-fat sharp Cheddar cheese
1 small avocado, peeled and sliced
1 large tomato, chopped
4 oz. baked tortilla chips
Place beans in a saucepan and heat thoroughly. On a serving plate, layer lettuce, beans, cheese, avocado and tomato. Arrange tortilla chips around edge; serve with your favorite prepared salsa.
Yield: 4 servings
Serving Size: ¼ of recipe
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Nutrition Analysis Per Serving: calories 375, protein 14g, carbohydrate 53g, fat 17g (saturated fat 3g), cholesterol 10mg, fiber 12g, sodium 706mgSweet Potatoes with Tart Cherries
This delicious sweet potato dish was adapted from a recipe served at Washington Park Grille in Denver.
½ c. dried sour cherries
1 c. hot water
3 medium sweet potatoes, peeled and cut into ½-inch cubes
2 pears, peeled and cut into ½-inch cubes
2 Granny Smith apples, peeled and cut into ½-inch cubes
3 T. honey
1 T. olive oil
¾ tsp. cinnamon
½ tsp. nutmeg
salt and black pepper, to taste
Preheat oven to 400 degrees. Place cherries in a small bowl. Pour enough hot water over the cherries to cover. Let stand for 2 minutes; drain. Combine the cherries, sweet potatoes, pears and apples in a large bowl and mix well. Spoon cherry mixture into a 9 x 13 x 2-inch pan. Combine the honey, olive oil, cinnamon, nutmeg, salt and pepper in a microwave-safe bowl and mix well. Microwave on medium for 30 seconds and stir. Pour over the sweet potato mixture, stirring to coat. Bake for 30 – 40 minutes or until the sweet potatoes are tender.
Yield: 8 servings
Serving Size: ½ cup
Preparation Time: 20 – 25 minutes
Cooking Time: 30 – 40 minutes
Nutrition Analysis Per Serving: calories 161, protein 2g, carbohydrate 37g, fat 2g (saturated fat <1g), cholesterol 0mg, fiber 3g, sodium 6mg
Orange-Cranberry Scones
Perfect to serve for holiday brunch.
1½ c. flour
⅔ c. rolled oats
¼ c. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
grated zest of 1 orange
3 T. butter or margarine
½ c. low fat buttermilk
3 oz. dried cranberries
2 T. orange juice
Preheat oven to 425 degrees. Combine the flour, oats, sugar, baking powder, baking soda, salt and zest in a bowl and mix well. Cut in the butter with a pastry blender or 2 knives until crumbly. Combine the buttermilk, cranberries and orange juice in a bowl and mix well. Stir into the flour mixture with a fork. Knead the dough on a lightly floured surface 8 – 10 times. Divide the dough into 2 equal portions. Shape each portion into a ball and pat the balls into ½-inch thick circles. Cut each circle into 6 wedges. Arrange the wedges 1-inch apart on a baking sheet. Bake for 12 – 15 minutes or until light brown.
Yield: 12 servings
Serving Size: 1 scone
Preparation Time: 15 minutes
Cooking Time: 12 – 15 minutes
Nutrition Analysis Per Serving: calories 139, protein 3g, carbohydrate 24g, fat 3g (saturated fat 2g), cholesterol 8mg, fiber 2g, sodium 231 mg
Pecan Wild Rice
A delicious side-dish for holiday meals.
⅓ c. chopped pecans
1 T. olive oil
1½ c. long grain and wild rice mix, uncooked
⅓ c. chopped onion
2½ c. chicken broth
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. thyme
¼ c. chopped fresh parsley
Spread the pecans in a round glass baking dish. Toast at 350 degrees for 5 minutes or until fragrant and light brown. Heat the olive oil in a saucepan over medium heat. Add the rice and onion and sauté for 2 minutes. Stir in the broth, salt, pepper and thyme. Bring to a boil; reduce heat. Simmer, covered, for 20 – 25 minutes or until the rice is tender. Stir in the pecans and parsley.
Yield: 4 servings
Serving Size: ½ cup
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Nutrition Analysis Per Serving: calories 380, protein 9g, carbohydrate 59g, fat 11g (saturated fat 1g), cholesterol 0mg, fiber 2g, sodium 636mg
Salmon with Tarragon Sauce
So elegant, they’ll think you’ve been cooking all day.
4 (6 oz. each) salmon steaks
cooking spray
½ c. dry white wine
1½ tsp. dried tarragon, divided
1 c. plain nonfat or low fat yogurt
3 T. Dijon mustard
lemon slices
fresh parsley
Preheat oven to 350 degrees. Rinse salmon; pat dry. Place salmon in baking dish coated with cooking spray. Pour wine over fish; sprinkle with ½ teaspoon dried tarragon. Bake fish for 10 – 15 minutes or until salmon flakes easily when tested with a fork. Meanwhile, in medium saucepan, slowly warm yogurt, mustard and 1 teaspoon tarragon, stirring occasionally. Divide sauce among 4 heated plates. Place salmon on top of sauce and garnish with lemon slices and fresh parsley.
Yield: 4 servings
Serving Size: 6 ounces
Preparation Time: 5 minutes
Cooking Time: 10 – 15 minutes
Nutrition Analysis Per Serving: calories 300, protein 39g, carbohydrate 8g, fat 11g (saturated fat 2g), cholesterol 95mg, fiber <1g, sodium 380mg
Game Hens in Orange Sauce
Ginger and cinnamon add a subtle spice and fragrant aroma to this special occasion dish.
2 each Cornish hens, cut in half
½ tsp. salt
3 T. canola oil
3 T. flour
¼ tsp. cinnamon
⅛ tsp. ginger
¼ tsp. salt
1½ c. orange juice
¼ c. water, if needed
¼ c. almonds, sliced
⅓ c. raisins
Preheat oven to 375 degrees. Remove skin from Cornish hen halves; rinse and pat dry. Season hen halves with ½ teaspoon salt and place in shallow baking dish. Cover loosely with foil and place in preheated oven; roast for 30 minutes. While hens are cooking, heat oil in a saucepan; combine flour, cinnamon, ginger and ¼ teaspoon salt; add to heated oil to make a smooth paste. Cook 1 – 2 minutes, or until slightly browned. Slowly whisk in orange juice; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in almonds and raisins.
At the end of 30 minutes, remove foil from hens. Spoon half of sauce over hens and roast uncovered for an additional 25 – 30 minutes or until hens reach an internal temperature of 165 degrees. Keep remaining sauce warm until service; add ¼ cup water, if needed, to keep sauce from sticking to pan. Remove hens from baking dish and place on serving platter. Spoon remaining sauce over hens and serve.
Yield: 4 servings
Serving Size: ½ of hen and sauce
Preparation Time: 15 – 20 minutes
Cooking Time: 55 – 65 minutes
Nutrition Analysis Per Serving: calories 365, protein 27g, carbohydrate 25g, fat 18g (saturated 2g), cholesterol 109mg, fiber 2g, sodium 520mg
Jalapeño Honey Pork Tenderloin
An easy entrée that’s bursting with flavor.
⅓ c. honey
3 T. low-sodium soy sauce
1 T. sesame oil
2 jalapeno chiles, seeded and finely chopped
1 T. grated fresh ginger root
¼ tsp. red pepper flakes
2 12 oz. pork tenderloins
Combine the honey, soy sauce, sesame oil, chiles, ginger root and red pepper flakes in a 1-gallon sealable plastic bag. Add the pork and seal tightly. Shake to coat. Marinate in the refrigerator for 8 hours, turning occasionally; drain. Grill the pork over medium-hot coals until a meat thermometer inserted in the thickest portion of the pork registers 145 degrees. Remove the pork to a cutting board and let stand, covered, for 10 minutes. Cut diagonally into ¼-inch slices; serve.
Tip: If you do not have access to a grill, or prefer to cook indoors, place the pork on a rack in a roasting pan. Bake at 425 degrees for 30 minutes or until a meat thermometer registers 145 degrees.
Yield: 6 servings
Serving Size: 6 ounces
Preparation Time: 5 minutes
Marinating Time: 8 hours
Cooking Time: 30 minutes
Nutrition Analysis Per Serving: calories 228, protein 25g, carbohydrate 17g, fat 6g (saturated fat 2g), cholesterol 67mg, fiber <1g, sodium 302 mg
Cranberry-Glazed Tempeh
A delectable vegetarian entrée for the holidays.
2 8 oz. pkgs. wild rice tempeh
1 15 oz. can whole cranberry sauce
½ c. water
2 T. maple syrup
1 T. soy sauce
1 T. dry sherry
1 T. grated fresh ginger root or 1 tsp. ground ginger
¼ tsp. allspice
¼ tsp. cinnamon
¼ tsp. salt
⅛ tsp. nutmeg
cayenne pepper, to taste
Preheat oven to 350 degrees. Cut each block of tempeh into 4 triangles. Steam the tempeh in a steamer basket for 10 minutes. Arrange in a single layer in a baking dish. Combine the cranberry sauce, water, maple syrup, soy sauce, sherry, ginger root, allspice, cinnamon, salt, nutmeg and cayenne pepper in a blender or food processor. Process until smooth. Strain the sauce through a fine mesh strainer to remove the seeds for a smoother sauce. Pour over the tempeh. Bake for 40 – 45 minutes.
Yield: 4 servings
Serving Size: 4 ounces (2 triangles)
Preparation Time: 15 – 20 minutes
Cooking Time: 50 – 55 minutes
Nutrition Analysis Per Serving: calories 409, protein 22g, carbohydrate 66g, fat 9g (saturated fat 1g), cholesterol 0mg, fiber 8g, sodium 505mg
Tuesday, October 24, 2006
HARVESTING
My lettuce crop in the tabletop AeroGarden is flourishing. It's been producing for about two weeks. Now, don't get me wrong -- it's not a huge harvest. But it yields enough tender, delicious leaves to make two small side salads.
My daughter, who is a chef at the Broadmoor, tipped me off that the Cheyenne Gourmet, a culinary store at the hotel, is selling the AeroGarden, too. They're currently growing a crop of tomatoes and have grown the salad greens, too. So if you're interested in getting one but not interested in waiting to get it via mail, you can get one at The Broadmoor store for $195. The store also carries some of the seed kits, too.
When I got mine, the literature that came with it promised strawberry seed kits in the future. I'm hoping they get them soon. I'd love to try that next and be picking fresh strawberries in February.
My lettuce crop in the tabletop AeroGarden is flourishing. It's been producing for about two weeks. Now, don't get me wrong -- it's not a huge harvest. But it yields enough tender, delicious leaves to make two small side salads.
My daughter, who is a chef at the Broadmoor, tipped me off that the Cheyenne Gourmet, a culinary store at the hotel, is selling the AeroGarden, too. They're currently growing a crop of tomatoes and have grown the salad greens, too. So if you're interested in getting one but not interested in waiting to get it via mail, you can get one at The Broadmoor store for $195. The store also carries some of the seed kits, too.
When I got mine, the literature that came with it promised strawberry seed kits in the future. I'm hoping they get them soon. I'd love to try that next and be picking fresh strawberries in February.
Tuesday, October 17, 2006
THE WHOLE THING
We love newspapers, but the printed page has one major limitation: space. Wednesday's Food section had so little of it, we had to slice and dice our listing of foodie events till little was left. But in the online world, space is virtually unlimited, so we're taking advantage of that today by publishing the entire "What's Cooking" calendar for the week.
CLASSES
Cook Street School of Fine Cooking: 1937 Market St., Denver. Registration: 1-303-308-9300 or www.cookstreet.com.
-- “Wine Label Lingo,” 6-9 p.m. Thursday Oct. 19, $49.
-- “Classic Techniques: Italian,” 6-9:30 p.m. Tuesday Oct. 24 and Wednesday Oct. 25.
Cooking School of the Rockies: 637 S. Broadway, Suite H, Boulder. Registration: 1-303-494-7988, 1-877-249-0305 or www.cookingschoolrockies.com.
-- “Caribbean Flavors,” 5:30-9:30 p.m. Saturday Oct. 21 and Sunday Oct. 22, $190.
-- “Basic Cooking Techniques,” 9:30 a.m.-2:30 p.m. Sundays through Nov. 19, $595.
Creative Cakes candy classes: 2925 Galley Road Classes, 7-9 p.m., $14. Registration required: 597-4667.
-- Peanut butter cups, turtles, hard candy suckers and more, Tuesday Oct. 24.
International Wine Guild: Metropolitan State College, Auraria Campus, Plaza Building, Auraria Parkway, Denver. All classes are 6:30-9:30 p.m., unless otherwise noted. Wine classes include six to 10 wines, light food and a presentation. Wine-and-food-pairing classes include a two-course meal and six wines. Registration: 1-303-296-3966 or www.internationalwineguild.com.
-- “Components II,” Thursday Oct. 19, $50.
-- “Intro to Saké,” Friday Oct. 20, $50.
-- “Components I, II and III in a Day,” Saturday Oct. 21, $127.50.
-- “Rare Wine: Clark-Claudon Vertical,” Saturday Oct. 21, $75.
-- “Intro to Spain and Portugal,” Tuesday Oct. 24, $50.
-- “German Wine and Food Pairing,” Wednesday Oct. 25, $60.
Nutritional Bread Baking Supplies: 7455 Winding Oaks Drive. Registration: Phyllis Stanley, 528-7098 or www.breadbakingsupplies.com.
-- “Wholegrain 101,” 10-11:30 a.m. Friday Oct. 20, free.
Paragon Culinary School: 3125 Sinton Road.Registration required: 578-5740.
-- “Tapas! Food and Wine of Spain with Chef Jason Miller,” 2 p.m. Sunday Oct. 22, $65.
Paravicini’s Italian Bistro: 2802 W. Colorado Ave. Registration required: 471-8200.
-- Noon Saturday Oct. 21, $25 per person.
The Passionate Palette: 9623 E. County Line Road, Englewood. Registration required: 1-303-754-0005 or www.passionatepalette.com.
-- “LASTing Impression — Desserts,” 6:30 p.m. Thursday Oct. 19, $55.
-- “Pizza Fusion,” 11 a.m. Saturday Oct. 21, $55.
The Seasoned Chef: 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222 or www.theseasonedchef.com.
-- “French Home Cooking” hands-on workshop, 6:30-9:30 p.m. Thursday Oct. 19, $60.
-- “Culinary Techniques Series: Cooking 101,” 6:30-9:30 p.m. Tuesday Oct. 24 and Wednesday Oct. 25, $125.
Wild Oats Natural Marketplace: 3180 New Center Point. Reservations required: 622-1099.
-- “Kids Wild About Cooking,” 10 a.m.-noon Saturday Oct. 21, $5 per person.
-- “Gluten-Free Baking,” 3-4 p.m. Saturday Oct. 21, $5 per person.
Williams-Sonoma: 1885 Briargate Parkway. Call for costs. Reservations required: 593-0261.
-- “Braising,” 10-11 a.m. Saturday Oct. 21, free.
-- “Quick and Easy Thanksgiving Dinner,” 6:30-8:30 p.m. Tuesday Oct. 24 and 10 a.m.-noon Wednesday Oct. 25.
EVENTS
OCT. 18
Wine tasting: 5:30-8 p.m., The Ranch Steakhouse and Market, 575 W. Garden of the Gods Road. Proceeds benefit Southern Colorado AIDS Project. $25 includes hors d’oeuvres, wine, entertainment. Reservations required: 473-9463.
OCT. 19
Scotch tasting: 5:45 p.m., The Blue Star, 1645 S. Tejon St. Cost is $15 per person; 632-1086 or www.thebluestar.net.
OCT. 20-21
Colorado Springs 2006 Oktoberfest: 6-10:30 p.m. Friday, 11 a.m.-10:30 p.m. Saturday, Phil Long Expo Center, 1515 Auto Mall Loop. Free admission; 867-6635.
OCT. 21
-- “Wines of Argentina” wine tasting: 1 p.m., 2:30 p.m. and 4 p.m., Powers Liquor Mart, 5847 Palmer Park Blvd., free. Advance registration required: 596-4700.
-- “Holiday Wines” wine tasting: 4 p.m., Antonio’s Ristorante, 301 Garden of the Gods Road. Cost is $35 per person. Reservations required: 531-7177.
-- Arthritis Foundation’s 14th annual “Jewels of the Vine” wine tasting — “A Visit to the Roaring Twenties”: 6:30-9:30 p.m., Antlers Hilton hotel, 4 S. Cascade Ave. More than 200 wines, vodka martinis and hors d’oeuvres, live and silent auctions, music. Tickets are $55 in advance/$60 at the door; www.blacktie-colorado.com/rsvp, event code: jewelsvine or 520-5711.
-- Wine dinner — “France”: 7 p.m., The Warehouse Restaurant, 25 W. Cimarron St. Five-course dinner, five wines. Cost is $50 per person, plus tax and gratuity. Reservations required: 475-8880.
OCT. 23
-- “Ghoulish” wine dinner: 6 p.m., The Blue Star, 1645 S. Tejon St. Cost is $60 plus tax and gratuity. Registration: 632-1086 or www.thebluestar.net.
-- “Back to Basics — A Blind Tasting”: 6-8:30 p.m., Gertrude’s Restaurant, 2625 W. Colorado Ave. Four-course dinner with eight wines. Guest speaker will be wine expert Darby Gould. $49 per person. Reservations required: 471-0887.
OCT. 24
Classic scotch tasting: 6:30 p.m., The Melting Pot, 30-A Pikes Peak Ave. $45 per person, tax and gratuity included. Part of proceeds benefit St. Jude Children’s Research Hospital. Reservations required: 385-0300.
OCT. 25
-- 14th annual March of Dime Signature Chefs benefit event: 6-9:30 p.m., Cheyenne Mountain Conference Resort, Colorado Ballroom, 3225 Broadmoor Valley Road. Silent and live auction and food prepared by almost two dozen area chefs. Tickets are $100 per person, $1,500 for corporate table. Reservations: Ann Giambalvo, 439-2564 or Shannon Brinias, 649-8789.
-- First annual “People’s Choice” chef dinner: 7 p.m., Black Bear Restaurant, 10375 Ute Pass Ave., Green Mountain Falls. $59 for food only. Hosted by Paragon Culinary School. Reservations required: 684-9648.
CONTACT US: Please send information at least two weeks before you would like the item to run. Mail to P.O. Box 1779, Colorado Springs 80901; fax to 636-0202; or e-mail to carlotta.olson@gazette.com(no attachments).
We love newspapers, but the printed page has one major limitation: space. Wednesday's Food section had so little of it, we had to slice and dice our listing of foodie events till little was left. But in the online world, space is virtually unlimited, so we're taking advantage of that today by publishing the entire "What's Cooking" calendar for the week.
CLASSES
Cook Street School of Fine Cooking: 1937 Market St., Denver. Registration: 1-303-308-9300 or www.cookstreet.com.
-- “Wine Label Lingo,” 6-9 p.m. Thursday Oct. 19, $49.
-- “Classic Techniques: Italian,” 6-9:30 p.m. Tuesday Oct. 24 and Wednesday Oct. 25.
Cooking School of the Rockies: 637 S. Broadway, Suite H, Boulder. Registration: 1-303-494-7988, 1-877-249-0305 or www.cookingschoolrockies.com.
-- “Caribbean Flavors,” 5:30-9:30 p.m. Saturday Oct. 21 and Sunday Oct. 22, $190.
-- “Basic Cooking Techniques,” 9:30 a.m.-2:30 p.m. Sundays through Nov. 19, $595.
Creative Cakes candy classes: 2925 Galley Road Classes, 7-9 p.m., $14. Registration required: 597-4667.
-- Peanut butter cups, turtles, hard candy suckers and more, Tuesday Oct. 24.
International Wine Guild: Metropolitan State College, Auraria Campus, Plaza Building, Auraria Parkway, Denver. All classes are 6:30-9:30 p.m., unless otherwise noted. Wine classes include six to 10 wines, light food and a presentation. Wine-and-food-pairing classes include a two-course meal and six wines. Registration: 1-303-296-3966 or www.internationalwineguild.com.
-- “Components II,” Thursday Oct. 19, $50.
-- “Intro to Saké,” Friday Oct. 20, $50.
-- “Components I, II and III in a Day,” Saturday Oct. 21, $127.50.
-- “Rare Wine: Clark-Claudon Vertical,” Saturday Oct. 21, $75.
-- “Intro to Spain and Portugal,” Tuesday Oct. 24, $50.
-- “German Wine and Food Pairing,” Wednesday Oct. 25, $60.
Nutritional Bread Baking Supplies: 7455 Winding Oaks Drive. Registration: Phyllis Stanley, 528-7098 or www.breadbakingsupplies.com.
-- “Wholegrain 101,” 10-11:30 a.m. Friday Oct. 20, free.
Paragon Culinary School: 3125 Sinton Road.Registration required: 578-5740.
-- “Tapas! Food and Wine of Spain with Chef Jason Miller,” 2 p.m. Sunday Oct. 22, $65.
Paravicini’s Italian Bistro: 2802 W. Colorado Ave. Registration required: 471-8200.
-- Noon Saturday Oct. 21, $25 per person.
The Passionate Palette: 9623 E. County Line Road, Englewood. Registration required: 1-303-754-0005 or www.passionatepalette.com.
-- “LASTing Impression — Desserts,” 6:30 p.m. Thursday Oct. 19, $55.
-- “Pizza Fusion,” 11 a.m. Saturday Oct. 21, $55.
The Seasoned Chef: 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222 or www.theseasonedchef.com.
-- “French Home Cooking” hands-on workshop, 6:30-9:30 p.m. Thursday Oct. 19, $60.
-- “Culinary Techniques Series: Cooking 101,” 6:30-9:30 p.m. Tuesday Oct. 24 and Wednesday Oct. 25, $125.
Wild Oats Natural Marketplace: 3180 New Center Point. Reservations required: 622-1099.
-- “Kids Wild About Cooking,” 10 a.m.-noon Saturday Oct. 21, $5 per person.
-- “Gluten-Free Baking,” 3-4 p.m. Saturday Oct. 21, $5 per person.
Williams-Sonoma: 1885 Briargate Parkway. Call for costs. Reservations required: 593-0261.
-- “Braising,” 10-11 a.m. Saturday Oct. 21, free.
-- “Quick and Easy Thanksgiving Dinner,” 6:30-8:30 p.m. Tuesday Oct. 24 and 10 a.m.-noon Wednesday Oct. 25.
EVENTS
OCT. 18
Wine tasting: 5:30-8 p.m., The Ranch Steakhouse and Market, 575 W. Garden of the Gods Road. Proceeds benefit Southern Colorado AIDS Project. $25 includes hors d’oeuvres, wine, entertainment. Reservations required: 473-9463.
OCT. 19
Scotch tasting: 5:45 p.m., The Blue Star, 1645 S. Tejon St. Cost is $15 per person; 632-1086 or www.thebluestar.net.
OCT. 20-21
Colorado Springs 2006 Oktoberfest: 6-10:30 p.m. Friday, 11 a.m.-10:30 p.m. Saturday, Phil Long Expo Center, 1515 Auto Mall Loop. Free admission; 867-6635.
OCT. 21
-- “Wines of Argentina” wine tasting: 1 p.m., 2:30 p.m. and 4 p.m., Powers Liquor Mart, 5847 Palmer Park Blvd., free. Advance registration required: 596-4700.
-- “Holiday Wines” wine tasting: 4 p.m., Antonio’s Ristorante, 301 Garden of the Gods Road. Cost is $35 per person. Reservations required: 531-7177.
-- Arthritis Foundation’s 14th annual “Jewels of the Vine” wine tasting — “A Visit to the Roaring Twenties”: 6:30-9:30 p.m., Antlers Hilton hotel, 4 S. Cascade Ave. More than 200 wines, vodka martinis and hors d’oeuvres, live and silent auctions, music. Tickets are $55 in advance/$60 at the door; www.blacktie-colorado.com/rsvp, event code: jewelsvine or 520-5711.
-- Wine dinner — “France”: 7 p.m., The Warehouse Restaurant, 25 W. Cimarron St. Five-course dinner, five wines. Cost is $50 per person, plus tax and gratuity. Reservations required: 475-8880.
OCT. 23
-- “Ghoulish” wine dinner: 6 p.m., The Blue Star, 1645 S. Tejon St. Cost is $60 plus tax and gratuity. Registration: 632-1086 or www.thebluestar.net.
-- “Back to Basics — A Blind Tasting”: 6-8:30 p.m., Gertrude’s Restaurant, 2625 W. Colorado Ave. Four-course dinner with eight wines. Guest speaker will be wine expert Darby Gould. $49 per person. Reservations required: 471-0887.
OCT. 24
Classic scotch tasting: 6:30 p.m., The Melting Pot, 30-A Pikes Peak Ave. $45 per person, tax and gratuity included. Part of proceeds benefit St. Jude Children’s Research Hospital. Reservations required: 385-0300.
OCT. 25
-- 14th annual March of Dime Signature Chefs benefit event: 6-9:30 p.m., Cheyenne Mountain Conference Resort, Colorado Ballroom, 3225 Broadmoor Valley Road. Silent and live auction and food prepared by almost two dozen area chefs. Tickets are $100 per person, $1,500 for corporate table. Reservations: Ann Giambalvo, 439-2564 or Shannon Brinias, 649-8789.
-- First annual “People’s Choice” chef dinner: 7 p.m., Black Bear Restaurant, 10375 Ute Pass Ave., Green Mountain Falls. $59 for food only. Hosted by Paragon Culinary School. Reservations required: 684-9648.
CONTACT US: Please send information at least two weeks before you would like the item to run. Mail to P.O. Box 1779, Colorado Springs 80901; fax to 636-0202; or e-mail to carlotta.olson@gazette.com(no attachments).
PUMPKIN PLEASURES
Looking for some new ways to prepare pumpkin? Look no further. Here, from Carolyn Clark of Yahoo Buzz, are 30 Ways to Eat a Pumpkin --- Top Searched Pumpkin Recipes. Click on any of these and you'll be linked to even more recipes.
Pumpkin Recipes
Pumpkin Pie
Pumpkin Cookies
Pumpkin Bread
Pumpkin Soup
Pumpkin Seeds
Pumpkin Cheesecake
Pumpkin Muffins
Pumpkin Roll Recipe
Pumpkin Cake
Canned Pumpkin Recipes
Pumpkin Pancakes
Pumpkin Bars Recipe
Pumpkin Jam
Pumpkin Dip
Pumpkin Spice Cake
Pumpkin Butter Recipe
Pumpkin Spice Coffee
Pumpkin Ice Cream
Pumpkin Brownies
Pumpkin Cream Cheese Roll
Pumpkin Dump Cake
Pumpkin Ale
Pumpkin Desserts
Pumpkin Cupcakes
Pumpkin Crème Brulee
Pumpkin Chocolate Chip Cookies
Pumpkin Ravioli Recipe
Pumpkin Fudge
Pumpkin Beer
Looking for some new ways to prepare pumpkin? Look no further. Here, from Carolyn Clark of Yahoo Buzz, are 30 Ways to Eat a Pumpkin --- Top Searched Pumpkin Recipes. Click on any of these and you'll be linked to even more recipes.
Pumpkin Recipes
Pumpkin Pie
Pumpkin Cookies
Pumpkin Bread
Pumpkin Soup
Pumpkin Seeds
Pumpkin Cheesecake
Pumpkin Muffins
Pumpkin Roll Recipe
Pumpkin Cake
Canned Pumpkin Recipes
Pumpkin Pancakes
Pumpkin Bars Recipe
Pumpkin Jam
Pumpkin Dip
Pumpkin Spice Cake
Pumpkin Butter Recipe
Pumpkin Spice Coffee
Pumpkin Ice Cream
Pumpkin Brownies
Pumpkin Cream Cheese Roll
Pumpkin Dump Cake
Pumpkin Ale
Pumpkin Desserts
Pumpkin Cupcakes
Pumpkin Crème Brulee
Pumpkin Chocolate Chip Cookies
Pumpkin Ravioli Recipe
Pumpkin Fudge
Pumpkin Beer
Thursday, October 12, 2006
ON A ROLL
There must be a reason the word "roll" appears in Rollie Wesen's name: He just seems to roll from kitchen to kitchen. Just yesterday, I had a post on this blog telling you he was at Via Italian Trattoria & Bar in Denver. Scratch that.
No sooner than I could say whisk, he will be leaving there by the end of the month, less than six months after taking the job. That update from his wife, Claudine Pepin. "It's amicable," she said. "We needed to move on and it's fine."
As a refresher, Wesen came to Colorado Springs from Portland, Ore., to be executive chef at the Summit at The Broadmoor. There was much hullabaloo surrounding his arrival because he is the son-in-law of celebrity chef Jacques Pepin. He never really got much of a chance to heat up a saute pan before it was announced he was leaving that position. The Broadmoor press release explained that "he wanted to move back east to be nearer family." However, when I talked to Wesen he said, "No, I love Colorado and want to stay here. We (he and The Broadmoor) have creative differences."
Then, he landed that job in Denver, again with a lot of media buzz about his famous in-law.
I'm not sure what's really going on: whether he's not living up to expectations, or getting too restless and can't stay in one place. Whatever the reason, he's building a reputation of job hopping. I think he should try to downplay his connection to Jacques Pepin, take a chef job without divulging the identity of his father-in-law, then do good work and build his own cooking reputation.
"We just want to get a job," said Claudine, "in a hotel, maybe."
There must be a reason the word "roll" appears in Rollie Wesen's name: He just seems to roll from kitchen to kitchen. Just yesterday, I had a post on this blog telling you he was at Via Italian Trattoria & Bar in Denver. Scratch that.
No sooner than I could say whisk, he will be leaving there by the end of the month, less than six months after taking the job. That update from his wife, Claudine Pepin. "It's amicable," she said. "We needed to move on and it's fine."
As a refresher, Wesen came to Colorado Springs from Portland, Ore., to be executive chef at the Summit at The Broadmoor. There was much hullabaloo surrounding his arrival because he is the son-in-law of celebrity chef Jacques Pepin. He never really got much of a chance to heat up a saute pan before it was announced he was leaving that position. The Broadmoor press release explained that "he wanted to move back east to be nearer family." However, when I talked to Wesen he said, "No, I love Colorado and want to stay here. We (he and The Broadmoor) have creative differences."
Then, he landed that job in Denver, again with a lot of media buzz about his famous in-law.
I'm not sure what's really going on: whether he's not living up to expectations, or getting too restless and can't stay in one place. Whatever the reason, he's building a reputation of job hopping. I think he should try to downplay his connection to Jacques Pepin, take a chef job without divulging the identity of his father-in-law, then do good work and build his own cooking reputation.
"We just want to get a job," said Claudine, "in a hotel, maybe."
Wednesday, October 11, 2006
FOOD FOR THE MONTH
Name a food, any food, and there's probably a month set aside to celebrate it. October has its fair share of such designations - including (in a coincidence of unfortunate timing) National Spinach Lovers Month. If you want to celebrate it but are still nervous about eating fresh bagged spinach, grab a bunch of fresh Colorado spinach or a box of frozen spinach. Or there are plenty of other ways eat up a month's worth of starring foods or support some worthy culinary organizations. Here's a list of other October celebrations to whet your appetite.
It's ...
Cook Book Month
Gourmet Adventures Month
Hunger Awareness Month
National Apple Month
National Applejack Month
National Caramel Month
National Chili Month
National Cookie Month
National Country Ham Month
National Dessert Month
National Health Care Food Service Month
National Pasta Month
National Pickled Peppers Month
National Pizza Festival Month
National Popcorn Poppin' Month
National Pork Month National Pretzel Month
National Seafood Month
Vegetarian Awareness Month
Name a food, any food, and there's probably a month set aside to celebrate it. October has its fair share of such designations - including (in a coincidence of unfortunate timing) National Spinach Lovers Month. If you want to celebrate it but are still nervous about eating fresh bagged spinach, grab a bunch of fresh Colorado spinach or a box of frozen spinach. Or there are plenty of other ways eat up a month's worth of starring foods or support some worthy culinary organizations. Here's a list of other October celebrations to whet your appetite.
It's ...
Cook Book Month
Gourmet Adventures Month
Hunger Awareness Month
National Apple Month
National Applejack Month
National Caramel Month
National Chili Month
National Cookie Month
National Country Ham Month
National Dessert Month
National Health Care Food Service Month
National Pasta Month
National Pickled Peppers Month
National Pizza Festival Month
National Popcorn Poppin' Month
National Pork Month National Pretzel Month
National Seafood Month
Vegetarian Awareness Month
Tuesday, October 10, 2006
CHEF NEWS
Remember John Broening? He was the excellent chef at the acclaimed downtown Colorado Springs restaurant Primitivo, which fell on hard times and went out of business several years ago. Broening was snapped up by a Denver group that opened Brassiere Rogue to rave reviews from restaurant critics in the Mile High city. But in less than a year that place folded, too. Broening then went to work at a bakery and sandwich shop called Udi's, and it turned out to be kismet: He met Udi's pastry chef, Yasmin Lozada-Hissom, and the two have hooked up to open Duo, a restaurant at 2413 W. 32nd Ave. in Denver. They also write about their food and travel adventures and offer recipes at their web site papayapate.com. Check it out.
Another chef with brief ties to Colorado Springs, Rollie Wesen, is also wowing diners in Denver. Wesen, the son-in-law of famed chef Jacques Pepin, created a hubbub when he moved here to become chef at the Broadmoor's Summit restaurant. Less than a month before the opening, however, he was shown the door. His job search took him to Denver where he's opened Via Italian Trattoria & Bar - which is in the former location for brassiere rouge - 1801 Wynkoop Street. He's getting a lot of positive Denver press about his food. Check out the menu at http://www.viatrattoria.com.
Remember John Broening? He was the excellent chef at the acclaimed downtown Colorado Springs restaurant Primitivo, which fell on hard times and went out of business several years ago. Broening was snapped up by a Denver group that opened Brassiere Rogue to rave reviews from restaurant critics in the Mile High city. But in less than a year that place folded, too. Broening then went to work at a bakery and sandwich shop called Udi's, and it turned out to be kismet: He met Udi's pastry chef, Yasmin Lozada-Hissom, and the two have hooked up to open Duo, a restaurant at 2413 W. 32nd Ave. in Denver. They also write about their food and travel adventures and offer recipes at their web site papayapate.com. Check it out.
Another chef with brief ties to Colorado Springs, Rollie Wesen, is also wowing diners in Denver. Wesen, the son-in-law of famed chef Jacques Pepin, created a hubbub when he moved here to become chef at the Broadmoor's Summit restaurant. Less than a month before the opening, however, he was shown the door. His job search took him to Denver where he's opened Via Italian Trattoria & Bar - which is in the former location for brassiere rouge - 1801 Wynkoop Street. He's getting a lot of positive Denver press about his food. Check out the menu at http://www.viatrattoria.com.
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