Have you ever noticed the fantastic collection of cooking magazines at your local library? I'm kind of addicted to them. This week's recipe review will be picked from your favorite of three: Bon Appetit, Cook's Illustrated or Cooking Light. Take the poll and help me choose!
Right after I gave birth to my son, I found it difficult to complete an entire novel so I started checking out the library's magazines. Reading in short spurts; I could do that! And what a great variety. I especially appreciate the culinary magazines:
LiveWell West Denver invites you to a Taste of the Garden Produce and Health Fair on August 20 from 9-11:30 a.m. at Iglesia Luterana Cristo Rey. Each family or single adult will get a bag or box full of free fruits and vegetables! There will also be cooking demos with free samples!
What is your favorite fresh from the garden vegetable recipe? I love zucchini and asparagus. I've found that the trick to cooking asparagus is to saute them over medium/low until they turn bright green. Serve quickly. They really taste the best when they are still snappy. The rest of the menu usually goes a little something like this: baked salmon in wasabi/honey/soy sauce mix, couscous, and spring mix salad. Depending on how fancy we are feeling, we might saute the asparagus in garlic and fresh rosemary. What I like best is that none of these dishes is time or labor intensive.
I. LOVE. THIS. COOKBOOK. Seriously people, is there a more fun-to-read, easy-on-your-busy-lifestyle, creative cookbook out there?
Fun to read because he's so entertaining and funny and he has a potty mouth that keeps it real.
Easy because I had left over macaroni to use for a pasta salad later in the week and although I do prefer to make things from scratch, using the dry pancake mix was a cinch. With all that maple-y, crunchy, cheesy goodness, I couldn't tell it was from a box.
We're very excited to present you with the RootDown cooking demo series every Saturday in August from 10:30-12 in the B2 Conference Center.
RootDown is one of Denver's best healthy fine-dining restaurants, and Chef Daniel Asher is ready and willing to teach us how to make a fancy four course RootDown-style meal using local organic products! I recently had the opportunity to ask Daniel some personal questions about food, childhood and vices. Read on, reader:
You are undeniably passionate about ethical, healthy food. How did you eat as a kid? Did your passion start then, or later?
Chef Shellie Kark has been teaching people how to cook at Fresh City Life for four years now, and there's a reason for that. Many people can churn out a delicious feast, but instructing others how to do so is an art form all its own, and that's where Shellie excels.
Her line of cooking instruction DVDs called Kitchencue is phenomenal- rather than focus on specific recipes, this chef tackles cooking techniques instead. Her three volume video set features sautes & pan sauces, soups & stock, and roasting. Endless delectable combinations can be made using these simple techniques, from a basic pork loin roast to a complicated roux-based cream sauce.
A chef friend of mine headed south of the border four months ago to expand his horizons, have new experiences, live la vida del Southern Hemisphere and most importantly, explore the food. He writes a blog called Nunca Acaba de Llegar - Never Stop Arriving, where he documents his culinary adventures.
The most recent post is devoted to the very best Salsas he's encountered in Oaxaca, Mexico. Check it out! Might give you some inspiration to submit a recipe for The Salsa Wars, our city-wide salsa recipe competition.