Tag: story
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Lo mein: A healthy makeover of a takeout staple
Chinese takeout is always a treat, but it can be hard to sort out whether it’s a healthy one.Of course, with egg rolls, spareribs and fried rice, there’s not much guessing. But when it comes to the vegetable stir-fries and noodle dishes, the answer isn’t as obvious as we’d like.In principle, most Chinese stir-fries and…
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Food fit for a feast on Day of the Dead
On a trip to Mexico City, I watched restaurateur Maricarmen Ramirez make melt-in-your mouth sopes — little corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese.“It’s a one of the dishes I use for the altar for the Day of the Dead,” Maricarmen said as she made the sopes with…
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Cumin and rosemary make deeply flavored lamb chops
These simple but well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor, thanks to a quick toasting of cumin seeds and peppercorns used for the rub.If you can’t find whole cumin seeds, you can toast ground cumin. It still enhances the flavor, though it won’t be as pronounced.The toasted seasoning blend…
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//Asian Citrus Psyllid Threatens California Groves//
A tiny insect that threatens California’s $1.6 billion citrus industry has been found near one of the state’s commercial citrus growing regions. The Asian citrus psyllid, which has ravaged orchards in Florida as well as overseas, was found in Valley Center in rural San Diego County, the closest the bug has come to a major…
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ON FOOD: Tell fish’s freshness by taking a whiff
Chris Miller knows a thing or two about fish. After all, he started his Whole Foods Market career as a chef in the fish department.So, when I spotted his name on the Chefs cooking class schedule, I made sure I got a seat. And I’m glad I did. He prepared a fish feast for us…
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ON THE SIDE: Food briefs
Beef talkDr. Rosamond Naylor, director of the Program on Food Security and the Environment at Stanford University, will discuss “Where’s the Beef? Trade-offs between grass-fed and industrial livestock,” in the Gates Common Room, (third floor of Palmer Hall on Colorado College campus), 1025 N. Cascade Ave., at 7 p.m. Monday. This talk is the third…
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WINE GUY: The essence of Walla Walla
Although grapes have been grown in Washington’s Walla Walla Valley since 1850, the first modern winery wasn’t established until 1977, when Gary and Nancy Figgins bonded Leonetti Cellar. Since then, Leonetti’s wines have won international praise, gaining cult status and bringing worldwide attention to the valley. Son Chris now directs viticulture and winemaking, focusing only…
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WHAT’S COOKING: A look at upcoming cooking classes, etc.
WHAT’S COOKING CLASSES ONGOING Chefs — 5070 Centennial Blvd. Classes are 6-8 p.m. unless noted. Registration required: 272-2700.• “Handmade Goat Cheese,” 6-8 p.m. Monday, $65.“Cooking Naturally” with Lauren Stuart, Ph.D — For location and registration call 527-9356 or go to www.learnnaturalfoods.com.• “Autumn’s Best Fruit and Vegetables,” 7-10 p.m. Thursday, $50.Culinary School of the Rockies —…
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ON FOOD: Some pricey cheeses are worth the splurge
Longtime friends Ruth and Charlie Clark know their cheeses and are always surprising me with a new find. Last summer, when we were visiting them at their Denver home, Ruth brought out a tray of cheeses to nibble with our glasses of wine. One cheese, the Cypress Grove Truffle Tremor, made us ooh and aah.…
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RECIPE: A sweet take on chickpeas
I’m always looking for interesting sides to pair with roasted or grilled meats. That way I don’t have to fuss with the meat by coming up with a sauce or spice mixture to dress it up. Instead, I concentrate on a side dish. My favorite sides can be made ahead of time and allowed to…