Azur Restaurant chef Jeremy Ashby, below, and restaurant co-owner Sylvia Lovely are stirring up the food community with a new TV show, Food News and Chews, on Fox affiliate WDKY (Channel 56).
"We bring you the latest in food news and policy, timely interviews with food people including chefs, restaurant entrepreneurs, serious policy makers, and even moonshiners," Ashby said. "We also feature the latest products and gadgets that make the food you prepare both healthy and tasty as well as those that save time and improve quality."
The show airs at 11 p.m. Sunday.
Inspired by Argentina
Lilly's, A Kentucky Bistro, in Louisville is hosting a five-course Argentine wine dinner at 6:30 p.m. Jan. 24. The meal is inspired by executive chef/owner Kathy Cary's recent travels throughout Argentina's culinary landscape. David DuBou of Vintner Select will discuss the wines featured. The cost is $85.
The menu includes Stone Cross Farm pork empanadas with avocado, tomato and lemon salsa; parsnip- encrusted ruby red trout with lemon risotto and basil foam; homemade porcini pappardelle with wild mushrooms, red sauce, red wine poached duck egg and black pepper goat cheese; peppercorn-rubbed New York strip steak with chimichurri sauce and chorizo gnocchi; and a selection of cheeses with grilled bread.
Lilly's is at 1147 Bardstown Road. Call (502) 451-0447 or go to Lillyslapeche.com.
Real Scottish shortbread
We recently asked readers to provide some traditional Scottish recipes for Ann Sharp of Winchester, who was searching for authentic dishes for a church bicentennial celebration.
Several people sent information on cookbooks, and Lynne Costello of Lexington sent this recipe for shortbread. Costello is originally from just outside Inverness in the Scottish Highlands. Sharp is searching for recipes for First Presbyterian Church, 130 Windridge Drive, Winchester, which will observe its 200th anniversary this year.
1 stick butter
1 stick margarine
4 ounces powdered sugar
8 ounces plain flour
4 ounces corn starch
Preheat oven to 350 degrees. In a large bowl, cream butter and margarine. Add powdered sugar and continue to cream mixture. Gradually add flour and continue mixing. Mix in corn starch. The mixture will have clumped together. Flatten the dough on a floured board, spreading by hand until it is less than 1/4 inch thick. Cut dough into small pieces and place pieces on a greased cookie sheet. Prick each shortbread with a fork. Bake about 13 to 15 minutes or until edges start to turn golden. When shortbread is removed from the oven, sprinkle liberally with granulated sugar and allow to cool on baking rack. Beginning with the January/February issue of Cooking Light, every recipe in the magazine is scannable.
Using the Digimarc Discover app, a free download on the iTunes App Store and Google Play, consumers with smartphones may scan recipe photos to be connected automatically to the recipe page on sister-site MyRecipes.com.
Once there, readers may save recipes to their files, share favorites with friends, organize menus and make grocery shopping lists.
Cooking Light uses a red icon throughout the issue with simple instructions to let consumers know that the recipe images on that page are interactive.