Lifestyles: Food

Jul. 15, 2014 @ 07:36 PM

Gee whiz, a simple parfait

I’ve done it a total of three times.

The first time was like being flung out of a giant slingshot.  The next two were more gentle and gradual.  The final time it lasted six hours.

Many people do it alone, but being a novice I always did it with another person.


Jul. 15, 2014 @ 08:27 AM

Using seasonal abundance from CSAs

Right now I have eight medium-to-large zucchini in my refrigerator just waiting for me to decide their ultimate fate. Why? I joined Maple Spring Gardens CSA (Community Supported Agriculture)  in Cedar Grove, this spring.


Jul. 01, 2014 @ 09:49 AM

Summer & sammiches

Yeah, I could act like a grownup and stoically deal with the summer heat and humidity. But whining and moaning like a big sweaty baby is how I live my truth.


Jul. 01, 2014 @ 09:32 AM

Cookbook celebrates eggs' versatility

It's so tempting to write that Michael Ruhlman's newest book "Egg: A Culinary Exploration of the World's Most Versatile Ingredient," (Little Brown, 2014) is egg-actly the book you need. Cute.


May. 20, 2014 @ 10:40 AM

Contemplating a diet? Experts rank 32 of them for you

Break out the shorts, T-shirts and swimsuits, warmer weather's here and some folks are doing their best to figure out how to be both healthy and look their best.

Here's some assistance.


May. 13, 2014 @ 12:34 PM

Bringing baked Alaska into a healthier, modern era

When it comes to ice cream, I generally feel it's hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know... How retro!

Baked Alaska once was the star dessert of cruise ship dining rooms and upscale restaurants. The classic recipe called for vanilla ice cream enrobed in sponge cake, lavishly frosted with meringue, then lightly browned in a high-heat oven. At the last moment, it was doused in alcohol and set on fire. The waiter would emerge from the kitchen and parade around the room holding the star of the evening aloft. Now that's showbiz!

 

Apr. 22, 2014 @ 12:30 PM

Food chat: gridiron edition

When I was in high school, there was a story about one of the coaches, Coach P.  Another coach took a honey bun off his desk and ate it.
When Coach P found out what had happened, he picked up the thief by his shirt, held him against the wall of the office, and growled a warning.


Apr. 22, 2014 @ 10:00 AM

Coconut oil not a villain

A single coupon did more than just save me money, it opened my eyes.
Looking at that $1 coupon for Earth Balance Organic Coconut Spread I couldn't help but recall the days when I deemed coconut oil as the poster child for bad fats.


Apr. 15, 2014 @ 10:51 AM

In defense of excess

In some places it’s called speculoos, which kind of sounds like a medieval medical/torture device.

It’s also known as biscoff.  That reminds me of a wrestling move. “Holy Moses! He’s giving him the old biscoff maneuver! That’s gonna hurt!”

But to me, the very best name for it is cookie butter.

 

Mar. 26, 2014 @ 10:16 AM

Belief Briefs

  • Southern Ambassadors concert at Bahama Baptist
  • Family and Friends service at St. John’s
  • NCCU professor to deliver sermon at North East Baptist
  • Chicken dinner Saturday at Ellis Chapel Church
  • Pastor’s anniversary at New Life Tabernacle
  • Reading rescheduled at Hillsborough Presbyterian
  • Free investing workshop by Abounding in Grace

Mar. 11, 2014 @ 09:35 AM

Learning to love kale and finding out about farro

It all started on one of the r-e-a-l-l-y cold days we had this winter in the middle of a string of cold days when I spied a recipe for a farro, kale and butternut squash soup on the online food magazine Relish (relish.com).

It wasn't the recipe that caught my eye as much as the deliciously colorful picture that looked wonderful in contrast to the white and gray snow that had surrounded me for weeks and weeks. Yet another glance at the ingredient list and I almost turned the page without second thought. Here's why.


Mar. 11, 2014 @ 09:25 AM

Smoke gets in your eyes

Nobody’s called the fire department yet; but eventually somebody probably will.
And when they show up, I’ll invite them in and offer them a taste of the best home-cooked steak they’ve likely ever had.
Last week I waxed rhapsodic about well cooked, freshly milled, Southern grits.  I mentioned that I like them topped with sliced steak and a light pan sauce.


Mar. 04, 2014 @ 08:19 AM

Pairing bites and beer

The second annual Bull City Food & Beer Experience brings together the expertise of chefs and breweries for pairings of, as the name of the event states, food and beer. The Durham Performing Arts Center, Sam’s Quick Shop and Tyler’s Restaurant & Tap Room are collaborating to present the event on Sunday afternoon at DPAC.
Among the 30 restaurants and 50 breweries who will share samples are Fairview Dining Room at the Washington Duke Inn & Golf Club and Sierra Nevada Brewing Co. Chef Jason Cunningham of Fairview said he was excited to be paired with Sierra Nevada, one of the first craft breweries to hit the stage nationwide in the 1990s, he said, which coincided with his college years.


Feb. 25, 2014 @ 10:29 AM

Chocolate cake packs flavorful punch without fat

When I shared my Fat Free Chocolate Cake on "Good Morning America" back in 1994 Joan Lunden and Spencer Christian raved about it. Plain, fat-free yogurt stepped in as the chocolate cake's unique fat-fighting ingredient.
As years went by, I discovered drained, unsweetened applesauce worked magically as a fat substitute and made better chocolate cakes and desserts, like my Decadent Dark Chocolate Bundt Cake or Double Chocolate Chip Fudge Brownies. I left fat-free yogurt back in the '90s and continued to explore ways to make chocolate work in a lean diet plan.


Feb. 25, 2014 @ 10:03 AM

¬°Fiesta! (Mariachi not included)

Who doesn’t love a Mexican feast?  But making one at home is a giant hassle, with all the different dishes that go into it. It takes forever and turns your kitchen into something resembling a frat house on Sunday morning.
But, The Kid and I figured it out; with just a little work, and very little outlay of dough.