http://http://www.kentucky.com/food/index.xml News, sports, and entertainment from Kentucky.com en-us Copyright 2009 Kentucky.com A la Carte 60 Sat, 11 Jul 2009 04:46:36 EDT http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's Workbench interactive-ops@herald-leader.com http://www.kentucky.com/food/story/857497.html http://www.kentucky.com/food/story/857497.html Thu, 09 Jul 2009 11:54 EDT
At parties, we filled our red plastic cups to the brim with Bud or Miller Lite or Icehouse from the keg tap. If the beer came in a bottle or can, we drank it that way.

No need for foam, we always said.

Man, were we dumb.

Beer experts, fans and brewers know better. Foam, or head as it's called, is important, even necessary. ]]> http://www.kentucky.com/food/story/857105.html http://www.kentucky.com/food/story/857105.html Thu, 09 Jul 2009 10:14 EDT
Last week, I introduced my new Flavors of Kentucky Cooking School cookbook at the grand-opening celebration of the Kroger Marketplace on Richmond Road. I made sun-dried tomato pesto for shoppers to sample. The smell of the fresh basil in the recipe had customers flocking to my table.

Several people asked where they could buy a jar of the tomato pesto. But putting that great summer flavor in a bottle just wouldn't be right.

The basil and parsley fresh from the produce department were blended with sun-dried tomatoes, tomato paste and crushed tomatoes, pine nuts, balsamic vinegar, garlic and olive oil. It was so good that many shoppers came back for seconds. I'm sure if we had made it with back-yard basil, it would have impressed them even more.

There are plenty of jarred pestos around, but it's pretty easy to make with the right equipment namely a food processor or blender.]]> http://www.kentucky.com/food/story/857109.html http://www.kentucky.com/food/story/857109.html Thu, 09 Jul 2009 07:26 EDT
"Homemade ice cream is one of the easiest yet smartest desserts to serve ready to go when you want it," said Alex Barker, author of 500 Ice Creams, Sorbets Gelatos (Sellers Publishers, $16.95). "You know what's in it you can make one to suit any special diet and, of course, according to the weather, the season or your mood."

Equipped with a basic electric ice cream maker (they cost $30 to $50), you can become the culinary artisan you always dreamed of, producing sophisticated frozen treats that belie their ease of execution.

"It's so simple to do, it's almost to the point of ridiculous," said Mary Rodgers, director of marketing communications for Cuisinart, which makes a variety of ice cream makers. The only thing homemade ice cream requires is planning, because freezing is required for the machine's canister (overnight), chilling is required for the base (a couple of hours), and the finished ice cream requires a stint in the freezer too (a few hours).

Granted, a typical yield is only about a pint or two; those of us who can eat a half-gallon of ice cream in one sitting appreciate the enforced calorie control. But homemade ice cream is just so good dolloped onto brownies and between cookies that its yield is easily extended. ]]> http://www.kentucky.com/food/story/857115.html http://www.kentucky.com/food/story/857115.html Thu, 09 Jul 2009 07:28 EDT
I think not only about the intense flavors of each of these seasonal ingredients but of the sweet memories they conjure.

When I was a kid, everything seemed to have much more flavor. Cornfields dotted the landscape, and each field had a rickety wooden stand where the freshly harvested ears, still oozing milky sweet sugar, were sold.

Here is a simple recipe I make each year to enhance the natural flavors of corn.

RECIPE]]> http://www.kentucky.com/food/story/857111.html http://www.kentucky.com/food/story/857111.html Thu, 09 Jul 2009 07:19 EDT
4 ounces sun-dried tomatoes

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon chopped garlic]]> http://www.kentucky.com/food/story/857114.html http://www.kentucky.com/food/story/857114.html Thu, 09 Jul 2009 07:27 EDT
Fred Franzia, the vintner who shook up the California wine world seven years ago with Charles Shaw wines nicknamed Two Buck Chuck because they sell for $1.99 in some states has come up with Down Under, a chardonnay made of imported Australian bulk wine and priced at $2.99 in California.

His goal is to take on popular imports, such as Yellow Tail.

"It's time that the American consumer paid the correct price for Australian wine. They've been overpaying for it," Franzia says.

In Australia, John Casella, managing director of Casella Wines, which makes Yellow Tail, took the news phlegmatically.]]> http://www.kentucky.com/food/story/849883.html http://www.kentucky.com/food/story/849883.html Mon, 06 Jul 2009 12:20 EDT
She also uses fresh ingredients and avoids processed foods. Her pantry is filled with grains, fruits and vegetables. The family eats very little meat; when they do, it's locally raised.

Their next-door neighbor grinds wheat for them, and Sleeth and her husband, Matthew, share a garden with their neighbors. "We share our talent and gifts and resources," Nancy Sleeth said.

The Sleeths' food choices and cooking habits are just part of their bigger effort to help the environment. Eight years ago, they decided to face the issue head-on.

They were "living out the American dream. My husband was an emergency-room physician, and we were living in a big house in New England," Sleeth said.]]> http://www.kentucky.com/food/story/849886.html http://www.kentucky.com/food/story/849886.html Thu, 02 Jul 2009 08:00 EDT
According to Eugenia Bone in her new cookbook, Well-Preserved Recipes and Techniques for Putting Up Small Batches of Seasonal Foods , there are four steps to making jam and other high-acid foods in a hot-water-bath canner.

Prepare the food.

Sterilize the jars if processing is 10 minutes or less.

Pack the jars with the food and wipe the rims. ]]> http://www.kentucky.com/food/story/849884.html http://www.kentucky.com/food/story/849884.html Thu, 02 Jul 2009 07:58 EDT
Fruits are always a treat when eaten unadorned and out of hand, but they're also the perfect starting place for an impressive variety of pies, cakes, bars, tarts and crumbles.

"This is not the time to be mucking about with complicated recipes," says cookbook author Barbara Kafka. "I just want it simple, so I can taste the fruit when it's at its best."

For the Fourth, Kafka likes a classic strawberry shortcake. She makes it special by layering classic shortcake biscuits with sponge cake, then whipped cream and strawberry filling inside and topping with more cream and whole berries.

Almost any fruit can be substituted for the strawberries. For a truly extraordinary take on the idea, she suggests using fresh figs.]]> http://www.kentucky.com/food/story/841979.html http://www.kentucky.com/food/story/841979.html Thu, 25 Jun 2009 07:34 EDT
But we thought we could do better than the rainbow-colored varieties in the grocery store's freezer section.

We were emboldened to try by two people: Summer Bicknell, owner of Locopops, a string of Mexican-inspired paleta shops in North Carolina that have served more than a half-million pops in four years, and Krystina Castella, author of Pops! Icy Treats for Everyone .

"There's a lot more to a pop than just Kool-Aid in a Popsicle mold," Castella says.

At Locopops, Bucknell creates flavors including coconut ginger, pineapple basil, even Thai rice pudding. Castella's book offers recipes including Thai iced coffee, Southern sweet tea, tiramisu and lychee bubble tea. ]]> http://www.kentucky.com/food/story/841972.html http://www.kentucky.com/food/story/841972.html Thu, 25 Jun 2009 07:25 EDT
Few people outside the Bluegrass even know what it is, but beer cheese has become a culinary institution, with cooks tweaking recipes to get just the right mix of heat and texture.

Earlier this month, Winchester held its first Beer Cheese Festival. Commercial beer cheese makers in the competition were touting their spreads as the best and the "original." The latter might be true because all of them were similar, with a few variations in heat and texture. (Sharon Thompson was one of the judges.)

The original beer cheese was created by Joe Allman, who worked as a chef in Arizona, Florida and at the Fair Grounds Race Track in New Orleans. "My father was working in Arizona when he invented what he called snappy cheese," said Tim Allman, now of Kensett, Ark.

Joe Allman shared the recipe with his cousin John, who had a restaurant in Ford, near Winchester, where John served it to bar patrons. Soon, Joe Allman returned to Kentucky, and he and John opened a restaurant in 1946 in Boonesboro. (There is still a restaurant at the site.) After about two years, Joe Allman bought the hotel that was at Fort Boonesborough near the bridge in Ford, said Tim Allman.]]> http://www.kentucky.com/food/story/841975.html http://www.kentucky.com/food/story/841975.html Thu, 25 Jun 2009 07:31 EDT
A couple of weeks ago I made a very tasty beer cheese that barely resembles the original.

I simply used ingredients that were in the refrigerator.

Beer is a favorite marinade for pork, and when I opened an extra bottle by mistake, I immediately thought of making beer cheese. I let the open beer stand overnight at room temperature, and when I was ready to make the cheese spread, I gathered several packages of shredded cheese from the refrigerator: Cheddar, colby, Mexican blend and the last little bit from a package of mozzarella. Also in the fridge was half an onion, which I chopped and added to the cheese. I also added a minced clove of garlic and a couple dashes of crushed red pepper. Final seasonings were a sprinkle of sea salt and McCormick Smokehouse ground black pepper.

The mixture was blended with a hand-held mixer, not a food processor, which retained the cheese's texture.]]> http://www.kentucky.com/food/story/841974.html http://www.kentucky.com/food/story/841974.html Thu, 25 Jun 2009 07:29 EDT
The tomato variety has given ketchup a run as top condiment, but there's no end to the combinations of vegetables, fruits and chilies that can make a great salsa.

Salsa can be cooked or uncooked, used as a topping, side dish or dip, and is a delicious, low-fat way to add lots of nutrients and fiber to your diet.

And it's easy.

Combine rinsed, canned black, pinto and kidney beans with chopped red onion, chopped jalape o, corn kernels, fresh lime juice and a dusting of chili powder to make a zesty three-bean salsa.]]> http://www.kentucky.com/food/story/840853.html http://www.kentucky.com/food/story/840853.html Wed, 24 Jun 2009 01:53 EDT
The informal, sit-down restaurant chains that blanket the nation are fighting their most intense price war in years. Applebee's is offering dinner for two for $20. Ruby Tuesday is handing out coupons for two entrees for the price of one. Chili's, not to be outdone, is promoting some entrees for $7 or less.

"It's a tit-for-tat pricing war right now," said Steve West, an analyst with Stifel Nicolaus, a brokerage firm in St. Louis. "Each one's trying to outdo the other in a battle for consumers."

The sit-down casual segment of the restaurant industry has traditionally competed more on advertising and location than price, but these days, the chains appear to have little choice. Consumers hurt by the recession are eating out less. So the restaurants are fighting one another for that shrinking pool of diners, using deep discounts, heavily advertised on television, to attract them.

The customers who do venture forth are delighted. "This is really an incentive for us to go out," said Norma Rosado Blake, 38, an archivist, as she stood outside a T.G.I. Friday's restaurant in Clifton, N.J., with her husband for an offer entitling her to $8 off.]]> http://www.kentucky.com/food/story/834510.html http://www.kentucky.com/food/story/834510.html Thu, 18 Jun 2009 07:12 EDT
For others, only a piled-high slice will satisfy cravings.

But for this set of taste buds? I reach for grilled pizza, the kind with a fragrance that teases the neighbors and has me going back for just one more bite.

What's not to like? It's smoky, it's chewy, and the flavor options are infinite. Perhaps a tomato and fresh mozzarella pizza tonight, and a caramelized onion pizza tomorrow. I'll save the saut ed mushroom variety for later in the week. With some fruit and a salad, I'm set with all the summer variety I need.

The best part (beyond the good taste)? It's easy and not so incidentally cheaper than if you had one delivered. As important, grilled pizza is fun to prepare, which might be all it takes to get that favorite teenager to help with dinner ("Who wants to top the pizzas?"). ]]> http://www.kentucky.com/food/story/834514.html http://www.kentucky.com/food/story/834514.html Thu, 18 Jun 2009 07:24 EDT
For most of our history, fat especially the sumptuous, saturated animal fat highlighted in this book has been precious, and every association with it has been positive. Consider the phrases "the fat of the land" and "which side your bread is buttered on."

As McLagan explains in her book, fat lost some of its luster in the last quarter of the 20th century, when a number of studies seemed to link its consumption to heart disease.

As it turns out, some of the research was flawed because it did not distinguish between man-made fats (hydrogenated vegetable oils full of trans fats) and naturally saturated fats like butter and lard.

Fat's reputation is due for some rehabilitation, and McLagan is just the person to do it. In her 2005 book Bones , the Australian-born chef, food stylist and writer celebrated those parts of beef, pork, lamb and chicken that most contemporary cooks had regarded as little more than an inconvenience. She helped us recognize that bones are a vitally important part of any animal food, and in the process, she picked up awards from the International Association of Culinary Professionals and the James Beard Foundation. ]]> http://www.kentucky.com/food/story/834512.html http://www.kentucky.com/food/story/834512.html Thu, 18 Jun 2009 07:22 EDT
The owners of Wingspan Gallery Dinner at Wingspan are off to Costa Rica to run a bed and breakfast inn.

"We were contacted three years ago about this opportunity, but it fell through. Then we were recontacted back in February and we went down in May to check it out again. The B B is owned by four guys from Lexington who bought the place about 15 years ago as a great place to vacation," Theodoli-Wing said.

"We are very sad to close, but sometimes one has to take opportunities when they come along. We are calling it a 'sabbatical' because it does imply return, at some point," she said.

Take a look at where they are going at www.sueno-del-mar.com.]]> http://www.kentucky.com/food/story/834515.html http://www.kentucky.com/food/story/834515.html Thu, 18 Jun 2009 07:17 EDT
Before I took my trip, I looked on the Internet to see what was happening in Boston and found a great free concert in the park.

My mother's library lets her check out free- admission tickets to local museums, so we went to the Museum of Science, The Institute of Contemporary Art and the New England Aquarium.

To remind me of my wonderful trip, my friend made a DVD with music featuring all the pictures she took. I couldn't think of a better gift from the heart.

If you want to learn more about making a DVD with your digital photos, sign up for a class at the Lexington Public Library, Northside Branch, 1733 Russell Cave Road. Call (859) 231-5590 to register. ]]> http://www.kentucky.com/food/story/795525.html http://www.kentucky.com/food/story/795525.html Thu, 14 May 2009 09:50 EDT
That holds true for the first few weeks of whatever is fresh. But after too many meals with the same ingredient, even the most seasonal cook pauses at the stovetop, then looks for a variation.

That's how I am with asparagus.

I wait all ­winter for those first stalks to ­arrive, my ­preference being the skinny ones, which are plentiful early on. Then I eat them for too many meals: steamed, or occasionally roasted (tossed in olive oil and later ­sprinkled with salt or ­Parmesan), sometimes tossed with a little pasta or cooked in a stir-fry.

Delightful as those dishes are, I need variety. So I look for more ways to use up this harbinger of spring before it's gone and I move onto the next seasonal vegetable. (Don't even get me started on the silliness of eating “fresh” asparagus in fall or winter.) ]]> http://www.kentucky.com/food/story/795607.html http://www.kentucky.com/food/story/795607.html Thu, 14 May 2009 11:10 EDT
www.chow.com : Part blog, part recipe collection and part food newspaper if you will; I just like it. You can look for restaurant recommendations, watch cooking videos and generally entertain yourself for hours. Chow offers information on a wide variety of topics, from becoming more green to mastering the mojito. It's all good.

www.cookiesfromitaly.com : This is a newsletter that comes to me regularly by e-mail. There are wonderful simple regional Italian recipes as well as mail-order Italian products. I especially like that the recipes are very authentic.

http://vegweb.com : This is a good all around vegetarian site that offers recipes and the potential to build your own vegetarian community. There's a bunch of information for vegans as well. You can connect with others and share recipes.

www.ethnicgrocer.com : This site sells ingredients from around the globe. Shop by country or ingredient. It even helps you set up an ethnic pantry featuring the flavors of more than a dozen countries. ]]> http://www.kentucky.com/food/story/795606.html http://www.kentucky.com/food/story/795606.html Thu, 14 May 2009 11:20 EDT
My taste buds felt treated, but I spent too much money and way too many fat grams on that chocolate concoction.

I craved a healthier version of this dessert that I could bake at home to save calories and cash.

So I started tinkering with a recipe I created several years ago to amp up the chocolate and tone down the fat. If you're a calorie- conscious chocolate addict like I am, you know that portion control is key. That's why I decided to make cookies instead of brownies. Even a slimmed-down brownie can have more than 175 calories and about 8 fat grams, but I can have two of my espresso double- chocolate chunk cookies for 126 calories and 5 fat grams.

Adding drained applesauce in place of some of the butter trims fat and calories. I also stir in a little extra vanilla to cut back on the amount of sugar in these cookies. Plus, using some white whole-wheat flour puts more fiber into the mix. ]]> http://www.kentucky.com/food/story/795603.html http://www.kentucky.com/food/story/795603.html Thu, 14 May 2009 11:20 EDT
Brick sandwiches are thus named because they spend the night being squashed by one or more bricks. The result is a dense, intense sandwich in which the flavors and juices meld wonderfully.

While any size sandwich could be made this way, brick sandwiches typically are made using entire loaves of bread. After pressing, the sandwich is cut into individual portions. Large, crusty Italian loaves work best.

The coating of goat cheese on the inside of the bread is an important part of the sandwich. It acts as a moisture barrier to prevent the bread from getting soggy. Cream cheese or any spreadable cheese also would work.

The fillings here are mostly Italian, but any combination of ingredients can be used. Just be sure to pat dry any high-moisture ingredients. If your bricks are dirty, cover them in foil.]]> http://www.kentucky.com/food/story/795601.html http://www.kentucky.com/food/story/795601.html Thu, 14 May 2009 11:21 EDT
It should come as no surprise that a call for frugal recipes turned up several such meal suggestions. This one, from Marion Danforth, 63, of Raleigh, N.C., illustrates how easy it can be to be frugal.

Danforth's recipe for spicy black beans and rice is one of those effortless dinners. It is this simple: Make rice. Open two cans. Combine. Add cumin. Heat. Serve.

Let it be your go-to recipe when you need to get dinner on the table quickly, when you have had a rough day at work or when you cannot imagine spending much time in a hot kitchen on a hot day.

Danforth received this recipe from her daughter, Mary Beth, a vegetarian. Even though Danforth grew up as a Southerner eating beans and rice, she says her daughter is always teaching her ways to cook beans. ]]> http://www.kentucky.com/food/story/763749.html http://www.kentucky.com/food/story/763749.html Sat, 18 Apr 2009 08:59 EDT
"I thought, Are you crazy? It can't be good. It's coming out of a box," said the wine enthusiast, 31. Rudd shuddered at the thought of economy-size boxes of Franzia, pinkish wines that could, God forbid, be stored in the fridge.

Recently, the long-maligned screw caps and plastic corks overcame their lowbrow reputations. Now boxed wine appears to be following suit. In 2008, sales of boxed wine increased 31 percent, according to the Nielsen Co., significantly outpacing overall wine sales, which slowed.

Traditionally the vintage of college parties, boxed wine has been gaining cachet among upper-income wine lovers. "It was very good," Rudd recalled with surprise in a phone call from her home in North Richland Hills, Texas. These days, unless she's with company, boxed wine is all Rudd drinks.

In fact, boxed wine's biggest consumers are upper-income, white households, specifically those earning $70,000 to $100,000 a year, according to the Nielsen numbers. Those who drink it even prefer boxed wine over bottled.]]> http://www.kentucky.com/food/story/731462.html http://www.kentucky.com/food/story/731462.html Thu, 19 Mar 2009 08:58 EDT
If you have a carton of eggs in the refrigerator, you can have a nutritious breakfast, lunch or dinner for pennies. Protein foods are the most expensive items on the food budget, and when you compare the cost per serving to other protein foods, the egg comes out a winner.

If a dozen large eggs cost $1.09, multiply the cost by 2 3 to compare the cost per pound to other protein foods, according to the University of Kentucky Cooperative Extension. That's 72 cents a pound.

Eggs are so basic, we sometimes forget all the great things they do. Eggs give structure to baked goods (cakes, muffins, pancakes) as well as savory foods like meatloaf. They work as a leavener, thickener and binder in sauces like hollandaise and mayonnaise, and they give smoothness to everything from custards to truffles. On top of all their undercover work, eggs are nutritious and delicious on their own, whether poached, fried, scrambled, or made into an omelet or frittata, according to Fine Cooking.

When hard-cooked, eggs make great egg salad or deviled eggs. But a common complaint from cooks is that green ring around the yolk, which is a sign of overcooking. Cooks who boil eggs often opt for electric egg cookers, which eliminate the need to watch the clock while boiling or poaching eggs.]]> http://www.kentucky.com/food/story/698877.html http://www.kentucky.com/food/story/698877.html Thu, 19 Feb 2009 06:44 EST
The box's contents were better than any cookbook.

Arias' mother, Kathryn Rogers of Evanston, Ill., must have loved crabmeat dishes and chicken tetrazzini. She had dozens of recipes for both.

When the January issue of Southern Living featured comfort food, I was reminded of those recipes for chicken tetrazzini.

Even though a few of the recipes had been streamlined by using cream of mushroom soup instead of making a sauce from scratch, the dish still takes a while to make.]]> http://www.kentucky.com/food/story/692154.html http://www.kentucky.com/food/story/692154.html Thu, 12 Feb 2009 08:09 EST
If the economy has put a chill on your Valentine's Day plans, you can opt for a lovely meal at home, with money left for a dozen roses.

Men and women who aren't accomplished cooks can make an Italian dinner easily. There are so many choices in pastas and tomato sauces that you can mix and match and come up with your own creations.

Choices for the main dish include beef, sausage, chicken, seafood and vegetables. The shape of the pasta can change the look of a dish, and the store-bought tomato sauce can make or break the flavor.

Most cooks buy a jarred sauce when making an Italian dish, and they have a favorite brand. But if you're not pleased with the one you buy most often, go by what the experts at America's Test Kitchen recommend. They rated Bertolli tomato and basil sauce tops because it had "a good balance of flavors," "a nice chunky texture" and tasted "the most like fresh-cooked tomatoes."]]> http://www.kentucky.com/food/story/676166.html http://www.kentucky.com/food/story/676166.html Thu, 29 Jan 2009 12:09 EST
Eight Lexington restaurants are participating in Dine United Week by committing to make a donation to United Way of the Bluegrass for every dessert they sell through Sunday.

The restaurants are Azur, 3070 Lakecrest Circle, Suite 550; Dudley's, 380 South Mill Street; Giuseppe's, 4456 Nicholasville Road; Jonathan at Gratz Park, 120 West Second Street; Malone's, 3347 Tates Creek Road, 3735 Palomar Centre Drive and 1920 Pleasant Ridge Road; Rossi's, 1060 Chinoe Road, No. 104; Saul Good, 3801 Mall Road; and Summit, 1097 Duval Street.

To learn more about Dine United or the United Way, go to www.uwbg.org.

Make some super Super Bowl plans]]> http://www.kentucky.com/food/story/676116.html http://www.kentucky.com/food/story/676116.html Thu, 29 Jan 2009 12:07 EST
The rules:

Snacks need to be portable so they can be eaten in front of the television, not while you're sitting at a dining-room table.

Finger foods are the bomb.

The basic snack food groups are: protein (Velveeta and hot wings), vegetables (hot peppers), dairy (dip) and grains (chips). ]]> http://www.kentucky.com/food/story/667956.html http://www.kentucky.com/food/story/667956.html Thu, 22 Jan 2009 13:36 EST
The free event, from 6 to 9 p.m., will focus on Chinese culture and celebrate the Year of the Ox. A marketplace will be open from 6 to 7:30 p.m., featuring Chinese art, calligraphy and costumes. Blessing Hands Inc. will auction Chinese paintings and calligraphy scrolls that were donated by professional Chinese artists and students from Yangshuo, China. Money raised by the sale will be used to sponsor Chinese students who are in need. For a look at some of the art, go to http://picasaweb.google.com/blessingsponsors/CharityAuctionProfessionalPaintings#needs. Call Yingjuan Rogers at (859) 494-6631 or go to www.kyacap.org.

The event also will feature a variety of Chinese performing arts, including acrobats, opera and flutes, in the Concert Hall from 7:30 to 9 p.m.

Chinese buffet for a new year

Panda Cuisine, 2358 Nicholasville Road, will serve a Chinese New Year buffet from 11:30 a.m. to 9 p.m. Saturday and Sunday. The cost is $13.95. Call (859) 299-9798 or go to www.pandaky.com.]]> http://www.kentucky.com/food/story/667797.html http://www.kentucky.com/food/story/667797.html Thu, 22 Jan 2009 10:05 EST
Professional cooks have differing opinions on whether a wok or a skillet gives the best results. The testers at America's Test Kitchen prefer a skillet, while Lexington cooking instructor Phil Dunn and restaurateur Suda Veerasethakul like to use a wok.

I think the best pan to use is a wok because, basically, stir-frying and wok cooking are the same, Dunn said.

Any pan with sloping sides would work. I always suggest that people work with small amounts of food in the pan at the beginning; sometimes they put way too much in a pan and make a big mess trying to stir it without having the food splattering out. And then there are those who graduate from stir-frying to saut ing, which requires more skill in keeping the ingredients contained in the pan.

Cooking authority Shirley Corriher classifies saut ing and stir-frying together because both require rapid movement and turning of the food in a hot pan containing a small amount of fat. ]]> http://www.kentucky.com/food/story/667774.html http://www.kentucky.com/food/story/667774.html Thu, 22 Jan 2009 09:18 EST
Lemon chicken stir-fry

1 pound uncooked chicken breast tenders (not breaded)

1 medium onion

cup sugar snap pea pods]]> http://www.kentucky.com/food/story/667772.html http://www.kentucky.com/food/story/667772.html Thu, 22 Jan 2009 10:06 EST
Start by slicing all of the ingredients, combining the sauce ingredients, and cooking the rice or pasta. Arrange all ingredients in dishes near the skillet or wok so you can reach them easily.

When everything is ready, add the cooking oil to the large skillet. Lift and tilt the skillet to evenly distribute the oil over the bottom. Preheat the skillet over medium-high heat about 1 minute. To test the hotness of the oil, add a single piece of vegetable to the hot skillet. If it sizzles, proceed with cooking the seasonings, vegetables and meats as directed in the recipe.

You might need to add oil during stir-frying to prevent the food from sticking. The amount of oil needed for stir-frying depends on the skillet's surface. A skillet with a non-stick surface probably will need less oil than a wok with a steel surface. If you need to add more cooking oil, add a small amount at a time, and bring the oil to frying temperature before proceeding.

Seasonings, such as minced garlic and grated ginger root, generally are stir-fried first for 15 seconds so their distinctive flavors season the oil. Just stir the seasoning into the hot oil, keeping it in constant motion. Because the amount you will be stir-frying at one time is so small, it's important to keep the seasonings moving the entire time so they don't burn.]]> http://www.kentucky.com/food/story/667768.html http://www.kentucky.com/food/story/667768.html Thu, 22 Jan 2009 10:07 EST
At America's Test Kitchen, the professional testers prefer a skillet with a traditional rather than non-stick surface, precisely because they want the food to adhere slightly, to create the caramelized, browned bits, called fond, that are the foundation for great flavor.

What's more, while even the best non-stick surface will wear off eventually, a well-made traditional skillet should last a lifetime.

Skillets are simply frying pans with low, flared sides. Their shape encourages evaporation, which is why skillets excel at searing, browning and sauce reduction. Traditional versions come in three main materials: stainless steel, anodized aluminum and cast iron. The test kitchen is not a big fan of the dark surface of anodized aluminum, because it makes it hard to judge the color of fond. And while cast-iron skillets have their uses, they are cumbersome and can react with acidic sauces.

A great skillet will transmit heat evenly across its cooking surface; has a steady, moderate saut speed and will not require endless fiddling with the temperature dial to balance any shortcomings. It also will have a generous cooking surface.]]> http://www.kentucky.com/food/story/667766.html http://www.kentucky.com/food/story/667766.html Thu, 22 Jan 2009 10:08 EST
Pick a protein

Choose a lean, tender cut, such as:

Boneless, skinless chicken breasts or tenders.

Pork tenderloin or center-cut loin.]]> http://www.kentucky.com/food/story/667765.html http://www.kentucky.com/food/story/667765.html Thu, 22 Jan 2009 10:08 EST
Hot or cold water?

When boiling water, is it faster to start with hot water? And what is a true boil?

A full boil makes the water as hot as possible 212 degrees at sea level, with many large bubbles constantly breaking the surface. To speed up the process, many cooks start with water that is hot from the tap, but a few still insist on cold tap water, claiming that it makes a difference to the flavor of food like pasta. To see whether this is really the case, America's Test Kitchen set up a taste test.

The testers brought 4 quarts each of hot and cold tap water to a boil and then added 1 tablespoon salt and 1 pound pasta to each. When the pasta was done, it was drained and tasted plain (no oil, no sauce). Tasters could not discern any difference in flavor. In fact, the only difference was in the time it took the pots to reach a boil 131/2 minutes for the hot tap water, 15 minutes for the cold.]]> http://www.kentucky.com/food/story/659304.html http://www.kentucky.com/food/story/659304.html Thu, 15 Jan 2009 13:13 EST
The building housed the hotel's executive offices before it was converted to a family-style restaurant in 1983 and transformed again in the mid-1990s into a fine dining establishment.

The historic home and grounds have always been a popular spot for weddings and private parties. It has rooms that can accommodate groups of 20 to 150.

The hotel's top dining spot now is JW's Steakhouse, which has updated its wine list and menu, and now offers early evening dinner specials. Call (859) 231-5100 or go to www.griffingatemarriott.com.

A menu fit for a new president]]> http://www.kentucky.com/food/story/659035.html http://www.kentucky.com/food/story/659035.html Thu, 15 Jan 2009 09:04 EST
You embraced change for Obama.

Now eat like Obama.

Here, a brief guide to why the president-elect and his fellow Hawaiians love Spam, how to fake a Hawaiian dish that you're not really going to cook, where to buy the appropriate exorbitantly priced Obama cookie, and finally, how to top it all off with a scoop of high-butterfat hope.

What's the deal with Hawaiians and Spam cuisine, anyway?]]> http://www.kentucky.com/food/story/658999.html http://www.kentucky.com/food/story/658999.html Thu, 15 Jan 2009 08:49 EST
Chopping garlic: Hit garlic clove with the flat side of a heavy knife to crack the skin, which will then slip off easily. Finely chop the garlic with the knife.

Dice: Cut food into squares smaller than 1/2 inch, using knife.

Grate: Rub a hard-textured food, such as chocolate, citrus peel or Parmesan cheese, against the small, rough, sharp-edged holes of a grater to reduce it to tiny particles. For citrus peel, grate only the skin, not the bitter white membrane.

Julienne: Cut into thin, matchlike strips with knife or food processor, as for fruits, vegetables and meats.]]> http://www.kentucky.com/food/story/651107.html http://www.kentucky.com/food/story/651107.html Thu, 08 Jan 2009 17:12 EST
I don't know if I'm more scared or excited, he said.

The spot at 120 April Way, next to Wal-Mart, opened in August as Jazzman and closed a few days later. It reopened in November as Barton's, with Bunch as general manager. A Winchester native, Bunch worked at Johnny Carino's in Lexington for five years.

Beginning Jan. 19, Bunch will add four dishes to the menu: braised pot roast with a red wine and tomato sauce; bacon primavera; mini burgers; and bacon-wrapped shrimp skewers. Barton's now serves an express lunch for $5. Call (859) 744-6500. ]]> http://www.kentucky.com/food/story/650768.html http://www.kentucky.com/food/story/650768.html Thu, 08 Jan 2009 09:42 EST
Bake: To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles and breads.

Baste: To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying.

Beat: To make a mixture smooth by briskly whipping or stirring with a spoon, fork, wire whisk, rotary beater or electric mixer. ]]> http://www.kentucky.com/food/story/650764.html http://www.kentucky.com/food/story/650764.html Thu, 08 Jan 2009 09:35 EST
1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces

1/2 gallon = 2 quarts = 4 pints = 8 cups = 64 fluid ounces

1/4 gallon = 1 quart = 2 pints = 4 cups = 32 fluid ounces ]]> http://www.kentucky.com/food/story/642969.html http://www.kentucky.com/food/story/642969.html Wed, 31 Dec 2008 11:16 EST
Chef/owner Ouita Michel and her staff at Holly Hill Inn in Midway will prepare the menu. Michel said the feast will begin with the traditional parade of the boar's head. The festive buffet will feature the roast hog stuffed with sausages; roasted onions with balsamic vinegar and honey; honey-roasted chicken; saffron rice pilaf; carrot pudding with currants and dates; sweet-and-sour cabbage and lentils; salad of lettuces, fennel, mint, parsley, flowers and egg; king cake; poached pears; and candied pine nuts.

Appetizers include ancient Turkish flatbread, cheese and walnut dip, spiced toasted almonds, spelt bread and olives.

The feast will be at 6:30 p.m. Tuesday at the Midway College Dining Hall. Entertainment will be provided by Muzik, a medieval music group that plays authentic replicas of ancient instruments. ]]> http://www.kentucky.com/food/story/636435.html http://www.kentucky.com/food/story/636435.html Fri, 26 Dec 2008 03:11 EST
Azur in Beaumont Centre will celebrate its fourth anniversary with a five-course dinner. Cost is $65 with seatings at 5, 7 and 9 p.m. Lisa The Men in Back will entertain from 9 p.m. to 1 a.m. Call (859) 296-1007 or go to www.azurrestaurant.com.

Buddy's Bar and Grill, 854 East High Street, will have entertainment by Ember beginning at 9 p.m. in Lucille's Lounge. Call (859) 335-1874 or go to www.buddysbarandgrill.com.

Cleveland's at the Woodford Inn, 140 Park Street, Versailles, is offering a multicourse menu with choices of pan-roasted chicken breast, pork loin chop, prosciutto-wrapped sea bass, filet mignon, and surf 'n' turf. Prices range from $30 to $50. Call (859) 879-6062. ]]> http://www.kentucky.com/food/story/631192.html http://www.kentucky.com/food/story/631192.html Sun, 21 Dec 2008 08:51 EST
For their new venture, owners Jamie Wallace and Max Schwartz have gutted the place, which has been a number of different restaurants.

"They are smoking ribs, beef brisket, pork, chicken and turkey legs. Everything is smoked with applewood," Wallace said. Side items are baked beans, slaw, green beans, potato salad and corn muffins. Hours are 11 a.m. to 9 p.m. Monday through Saturday. Call (859) 294-5377.

Distillery shows off its first product ]]> http://www.kentucky.com/food/story/631164.html http://www.kentucky.com/food/story/631164.html Fri, 19 Dec 2008 07:13 EST
A good juicer costs a bundle, takes up space in the home kitchen and can be time-consuming to clean, so for the detox without the mess, Good Foods Market and Caf offers an organic juice bar. Here vitamins, minerals and enzymes come in bracing and sweet flavors, freshly extracted from their original packages. The juice bar opened in 2002, a recent addition in the Co-op's 36-year history.

After so long, what inspired it?

"We got suggestions from customers," said Crystal Stites, the co-op's marketing manager. "People would go to other towns and other co-ops and asked us why we didn't have one here. Some of our best ideas come from our customers." ]]> http://www.kentucky.com/food/story/630659.html http://www.kentucky.com/food/story/630659.html Thu, 18 Dec 2008 07:22 EST
Wrapping homemade treats can be costly. But by recycling items from around the house, you can save money and also have an eco-friendly Christmas.

Here are some ideas for wrapping food gifts.

Decorate old oatmeal boxes or Pringles cans with leftover wrapping paper or paint. ]]> http://www.kentucky.com/food/story/630661.html http://www.kentucky.com/food/story/630661.html Thu, 18 Dec 2008 07:25 EST
A popular homemade recipe that has made the rounds for more than 50 years is Chex Mix. The recipe first appeared on the box of Wheat Chex in 1953, and that standard recipe gets a new twist with every generation.

More than 70 versions of the mix appear on Chex.com, but there probably are as many recipes as there are squares of Chex.

Ruth Ann Storrow of Lexington has been making the original Chex Mix for her friends and family at Christmastime for about 20 years. Bethany Prekopa, 11, of Mount Sterling is just discovering the magic of Chex. ]]> http://www.kentucky.com/food/story/630660.html http://www.kentucky.com/food/story/630660.html Thu, 18 Dec 2008 07:30 EST


Quick baked goods

Susie Quick will help you breeze through your holiday baking. She'll do it for you. ]]> http://www.kentucky.com/food/story/630665.html http://www.kentucky.com/food/story/630665.html Thu, 18 Dec 2008 07:28 EST
The Original Chex Party Mix recipe

3 cups Corn Chex cereal

3 cups Rice Chex cereal ]]>