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Roosts

What is your idea of a perfect meal? A variety of platters of grilled, or roasted, marinated and/or pickled vegetables… a little meat… some labne and a lot of Rose (wine). What recipe still gives you goosebumps? Great barbecue… Texas brisket. What cooking personality, living or dead do you most…More

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The Daily Tout

While the smell of old food is hardly appetizing, the smell of an old food tome is almost an aphrodisiac to someone in love with food and its making. Cracking one open can evoke a flood of memories, the promise of a romantic tête-à-tête for two or a day spent…More

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Artisan Purveyors

Joe and Minnie Ransom’s BBQ and catering business began as many family food enterprises do. “Papa Joe” used to BBQ for the family (and many, many friends) and eventually ended up getting wrangled into doing it at work for special events or employee appreciation days. During pre-retirement time, it was…More

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The Daily Tout

Are you intentionally a little haphazard with your cheddar on bread placement just so you can spatula-squish your griddling sandwich to give it a crispy, toasty cheese skirt? Hard and semi-soft cheeses like cheddar, parmesan and Gruyere work best for crisping-up cheese. The milk solids in cheese get good and…More

ARTISAN PURVEYORS View all

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Artisan Purveyors

Joe and Minnie Ransom’s BBQ and catering business began as many family food enterprises do. “Papa Joe” used to BBQ for the family (and many, many friends) and eventually ended up getting wrangled into doing it at work for special events or employee appreciation days. During pre-retirement time, it was…More

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Artisan Purveyors

Mealtime around a firehouse table is generally a communally boisterous and often, dare it be said, a braggadocious affair with plenty of good-natured chiding and throwing down of gauntlets. Chili cook-offs are de rigeur for engine companies from Terre Haute to Topeka and winning rib recipe titles are fiercely defended…More

AWESOME PRODUCTS View all

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Artisan Purveyors

Joe and Minnie Ransom’s BBQ and catering business began as many family food enterprises do. “Papa Joe” used to BBQ for the family (and many, many friends) and eventually ended up getting wrangled into doing it at work for special events or employee appreciation days. During pre-retirement time, it was…More

0
Artisan Purveyors

Mealtime around a firehouse table is generally a communally boisterous and often, dare it be said, a braggadocious affair with plenty of good-natured chiding and throwing down of gauntlets. Chili cook-offs are de rigeur for engine companies from Terre Haute to Topeka and winning rib recipe titles are fiercely defended…More

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Awesome Products

For Steve Fortuna, staying sane while navigating bear and bull markets in the world of high finance was all thanks to his passion for gardening. A few years ago while tending to his garden in the Berkshires, Steve had a refreshing epiphany. “The inspiration was simple,” Steve said. “Imagine if…More

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  • THE BIZ REPORT
  • How to Make Fried Cheese

    A quick and easy trick to transform simple cheese into a satisfying snack.

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    Tricky Dick’s Stuffed Burgers

    A burger stuffed with tasty secrets, loved by Presidents and civilians alike.

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    September's Taste Tout Trilogy celebrates Italian hearth, home and tiramisu

    Italian meals are as reliable as a Volvo when it comes to delivering big flavor with little time or money investment.

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    Easy Monte Cristo

    A lighter take on the diner classic that expertly blends sweet and savory.

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    Food for Thought: Apples

    There is perhaps no other fruit that’s left a mark on human popular culture quite like the apple.

    

    Arroz con pollo brings a taste of latin flavored hearth and home to dinner time

    It’s easy, colorful and one of the most satisfying one-pot meals you can toss together in less than an hour.

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    Start your mornings with a sturdy and strong hit of Cuban coffee

    With trade embargo’s loosening with the island nation off the coast of Miami, we’ll soon start seeing Cuban coffee brands flooding the aisles next to Folgers, Dunkin’ Donuts and the ubiquitous Starbucks. Cuban style coffee is huge in Miami, and in many coffee houses, sugar is still whipped by hand by barristas as strong as the drinks they brew. The best part of this drink is you don’t need any special machinery, just some strong black coffee, a little sugar and lots of elbow grease.

    Cafe Cubano

    Ingredients:

    1/2 cup strong black coffee

    2 tablespoons sugar

    Directions:

    1. Brew strong coffee. If you have a stovetop “espresso” machine, feel free to use it. Or you can use real espresso. Or just a strong cup of black coffee. All work great.

    2. Place sugar in a small bowl. Add 1 tsp of black coffee to the mixture and whip.

    3. Whip the sugar and coffee until it is sandy and pale. It should be golden in color and as thick as heavy cream.

    4. Slowly pour in the rest of the coffee in and mix until combined.

    5. Pour into espresso cups. Allow foam to rise before serving.

    The instant noodle conundrum

    I’ve recently lost my appetite.

    It happens every now and then, a couple times a year when I just can’t stand looking at real food. To subsist, I graze one seeds, fruit and the occasional bag of SmartPop while guzzling diet soda like a soccer mom.

    It doesn’t last too long though. Before I know it, I’m back to making carbonara and creme puffs, and turning on my Vitamix as often as I turn on my car. This time, my culinary malaise just won’t go away.

    I haven’t stepped into my kitchen and honed my knives in quite some time. My dishwasher contains no pans with caked on sauces or demi-glace. I opened my fridge for a glass of milk and could have sworn I saw a few cobwebs. And if there’s a culprit, it’s one packed in a styrofoam cup.

    Instant noodles that are unwrapped, filled with hot water, allowed to sit and then slurped down has been a daily occurrence now, and I don’t see it stopping anytime soon. Somehow, someway, every time I pop open a lid and pour in the hot water (after picking out the dried shrimp and enjoying them as a sort of appetizer) an act of pavlovian horror happens.

    For those unfamiliar with the Japanese miracle invention known as the cup noodle, I hate to reveal the proverbial wizard behind the curtain but the secret ingredient is salt. Salt, modified salt, a weird salt that keeps the pre-fried noodles yellow and then to top it off, a hint of salt.

    Normally I scoff at the excess amounts of salt found in all things packaged. I always get low sodium stocks. I shake off the excess salt in a bag of Lays chip by chip. I can’t even look at a box of Hamburger Helper.

    But whether it’s lunch time or cooling down after a day at work, there’s only one thing I reach for.

    Shrimp Maruchan Cup Noodle. If I’m feeling particularly Julia Child, I squeeze in half a lime and add a few hits of Tapatio.

    I used to balance both worlds. I used to doctor Ramen noodles with homemade broths or sauces. Occasionally, I ate them dry with their seasoning packet. Vary rarely did I ever just follow the instructions on the lid.

    At this point, I’m not sure whether I should embrace it or not. The mystery going forward will be if the malaise will end, or become a full blown addiction.

    And at fifty cents a pop, an incredibly sustainable one.

    Puffed Kamut Treats

    The puffed rice treat gets a modern, healthy makeover.

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    Granny Smiths no longer relegated to pie fodder

    Just about anything can be soup. Should anything be soup is a whole other question.

    Apples may seem like a far-fetched ingredient but their natural sweetness is a great counterpoint to a sharp cheese like Vermont White Cheddar. Paired with a tangy relish and a little bread and you’ve got a bowl of flavorful creamy goodness that also doubles as fondue. Here’s how you make a batch.

    Granny Smith and White Cheddar Soup

    Ingredients:

    For soup:

    2 tablespoons butter

    2 tablespoons flour

    3 cups white cheddar, shredded

    1 small white onion, diced

    2 apples, peeled cored and diced

    2 bottles hard apple cider

    1/2 cup of cream

    1/3 cup water

    Salt and pepper, to taste

    For apple relish:

    1 apple cored and minced

    1 shallot, minced

    3 tablespoon apple cider vinegar

    Salt and pepper, to taste

    Directions:

    1. For relish, combine all ingredients in a bowl and mix. Cover and place in fridge to remain cold and for flavors to meld.

    2. For soup, melt butter in a medium saucepan until melted. Add apples and onions and and sautee for five minutes or until lightly golden.

    3. Add flour and stir into apples and onions and cook for a few minutes. Add apple cider and bring to a boil. Add heavy cream and water. Once boil is achieved, drop to a low simmer, cover and cook for half an hour.

    4. Remove from the heat. Puree mixture either in a tight lidded blender on low or with a stick blender. Careful: it’s hot. Once smooth, place mixture on low heat and add cheese. Cook until silky and smooth.

    5. To serve: ladle hot soup into bowl. Top with reserved relish and fresh thyme. Serve with fresh bread.

     

     

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