Posted by Brenda Crow, May 14, 2012 at 7:00am
It's asparagus season! In February and March I find myself moping in front of the produce at the market, lusting for a perky green vegetable to pull me out of the roots, beans, and dark, leafy greens slump. I've been stalking the farmer's market vendors, hoping (without luck) each day would be the day I could gather my prize. And suddenly, those long, slender stalks appeared, practically jumping into my basket. Their season never lasts as long as I'd like, but as long as this snappy green vegetable is at its best, it'll be the star of my kitchen.
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Posted by Brenda Crow, May 10, 2012 at 6:00am
The world would go right on spinning without yet another granola recipe. Everytime I see one published I think it can't possibly be that different from the last. After all, isn't every granola recipe open for interpretation based on your current pantry stock of nuts and dried fruit? Yet every time I make another version, I find that they are decidedly different. The variety and exact proportion of wet to dry ingredients greatly affects the bake time, toast, and texture of the final product. Even more, I've discovered people have surprisingly strong opinions about their granola. This particular Maple Granola is the ideal recipe for granola fans who fall into the Clump-Free, Slightly Sweet, Heavy on the Oats, Bit of Chew camp.
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Posted by FoodShed Kitchen, May 2, 2012 at 7:00am
On a recent pilgrimage to one of Portland, Oregon's newest eateries, Bollywood Theater, the dish we couldn't stop talking about (or eating) was Chef Troy MacLarty's fried okra. The restaurant concept is casual Indian street food and his unique preparation of fried okra is the epitome of crunchy, salty, easy to munch and dip snacking. Rather than the traditional cornmeal battered thick coins, he juliennes the pods lengthwise and fries them sans batter until they are crispy and slighty charred. The result is heaping pile of thin, delicate chips with just enough body to dip into a cool yogurt sauce.
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Posted by FoodShed Kitchen, April 23, 2012 at 6:00am
These aren't the signature Tex-Mex enchiladas that are stuffed with yellow cheese and doused in savory chili con carne (which I love), but sour cream enchiladas have their own special place in my heart. Creamy comfort with a touch of heat, Lisa Fain has punched up the sauce with tangy tomatillos and cayenne. This recipe from her book, The Homesick Texan Cookbook
, calls for two pounds of boneless, skinless chicken breast that she cooks and shreds and purchased chicken broth, but we've taken some liberties by buying cheaper bone-in legs and poaching it to create our own broth. We prefer the richer flavor of dark meat and this method ensures moist, juicy pieces of shredded chicken.
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Posted by Caroline Ford , April 18, 2012 at 6:00am
In The Homesick Texan Cookbook, Lisa Fain pays tribute to the version of queso that we all know and love in the South. For those unfamiliar, the magic lies in a box of Velveeta, a can of Ro-Tel (tomatoes with green chiles), and if things get extra fancy- spicy sausage. Do I question my morals as I peer into a crock of this delicious concoction? Yes. Do I still scoop it up uncontrollably with thick, salty, tortilla chips? Yep. But Lisa went through a lot of chips getting to the bottom of this dilemma and has delivered a queso made with real cheese that's just as enjoyable as the Velveeta version.
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