Michelle Obama is certainly checking items off her first lady to-do list. Getting healthy foods into kids’ lunches is not just a Boulder-thing anymore, it’s gaining national attention. Want to help Mother Earth even more? Drink green (sustainably made) wines. If you’re obsessed with all things sweet you’ll want to check this story out – 13 pantry necessities for the baker. (Hint: First on the list… chocolate.) And, last but not least, we hear it’s been pretty snowy all around the country, stay in a make this yummy Ginger Fried Rice with a fried egg on top to keep you warm for dinner tonight. You can probably make this recipe without making a trip to the grocery store.

 Healthy School Food Gets National Attention

Green Wine?

Recipe: Ginger Fried Rice. Yummy.

The BAKER’S Well-Stocked Pantry

can tell you firsthand that when a day like Super Bowl comes around, I feel somewhat deprived… to say the least. I have Celiac Disease, which unfortunately (or not depending on how you look at it) restricts me from eating gluten. The Super Bowl should be one delicious day for the masses, whether or not you A. like football and B. have some kind of dietary restriction. I have put together a little compilation of some yummy recipes for the big game that steers clear of any gluten, meat and dairy. Let me know what you think! Or, if you have a better recipe – share it with us. Don’t be shy. We love food, all food! Happy eating, football fans!

Gluten Free Beer-Battered Fish Tacos with Avocado Salsa

Serves 4-6

Ingredients:

1 quart vegetable oil

12 to 16 corn tortillas

1 cup rice flour

2 teaspoons salt

1 tsp paprika

¼ tsp pepper

¼ tsp garlic powder

1 cup Red Bridge Beer

1 pound cod fillet, cut into 3- by 1-inch strips

Method:

1. Preheat oven to 350°F.
2. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a thermometer registers 360°F.
3. Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.
4. While tortillas warm, stir together flour, spices and salt in a large bowl, then stir in beer (batter will be thick).
5. Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.
6. Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.
7. Assemble tacos with warm tortillas, fish, and accompaniments such as sour cream, cheese, cilantro, tomato, onion and avocado salsa. (Recipe follows.)

 Avocado Salsa

Makes about 2 cups

 Ingredients:

3 large ripe avocados, halved, pitted, peeled, coarsely chopped

8 ounces fresh tomatillos, husked, rinsed, coarsely chopped

2 serrano chiles, seeded, coarsely chopped

2 tablespoons chopped white onion

2 tablespoons coarsely chopped fresh cilantro

Fresh lime juice to taste

Method:

Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt, pepper and lime juice to taste.

3-Bean Veggie Chili

Serves 4-6
Ingredients:
1 Tbsp vegetable oil
1 cup chopped onion
½ green bell pepper, chopped
½ yellow bell pepper, chopped
1 jalapeno, finely minced
1 large clove garlic, minced
2 (14.5 ounce) cans diced tomatoes
1 cup cooked red kidney beans

1 cup cooked cannellini bans

1 cup cooked black beans
1 ½ Tbsp medium chili powder
½ Tbsp cumin
¾ tsp salt
½ tsp freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes) or 1 Tbsp Siracha sauce

For Garnish:
¼ cup fresh cilantro, chopped
½ cup shredded cheddar cheese (optional)
½ cup sour cream (optional)

Method

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Sauté the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Season with chili powder, cumin, pepper, salt, and cayenne or Sriracha sauce.
3. Reduce heat and simmer at least 20 minutes.
4. To garnish, serve each bowl of chili topped with cilantro. If you’d like, add sour cream and cheese to your bowl.

 Greek Salsa with Pita Crisps

Ingredients:

 Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

 Method:

1. Make pita crisps: Preheat oven to 450°F.
2. Cut each pita into 8 triangles and then separate each triangle into 2 pieces.  (For a gluten free option, skip the pita and just eat with tortilla chips.)
3. In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
4. On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
5. Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

By Guest Blogger Sharon Halkovics 

 I admit, I don’t know much about football.  But I will be at a Super Bowl party this Sunday.  And I will certainly bring appetizers, as well as feast on them.  I decided last night to give a recipe a test run.  Sriracha Chicken Wings is the recipe I settled on: Simple to prepare, easy to make big batches, and quite economical.  The biggest personal appeal factor; however, is the Sriracha sauce, which is one of my favorite hot sauces (a close second goes to Cholula).

 The result is crispy, spicy, smoky wings despite the fact these wings are baked versus fried.  Within minutes of coming out of the oven, these wings disappeared.  I served them with a romaine salad topped with chopped celery and homemade blue cheese yogurt dressing. 

 If you have admiration towards all things spicy, these wings will definitely do it for you.  Left over sauce pairs perfectly with steak, eggs, hash browns, or just about anything your spicy palate desires. When you’re making these wings, don’t forget to grab a beer.  Any special recipes you’re planning to prepare for the big game day?  Let us know, we like sharing recipes and photos.     

Sriracha Chicken Wings
Slightly adapted from White on Rice Couple

Makes 2-3 generous servings

2 pounds chicken wings
Salt and pepper
4 tsp olive oil, divided
3 cloves garlic, minced
1 small onion, diced
1/2 cup ketchup
1/4 cup Sriracha hot sauce
1 Tbsp vinegar (I used apple cider vinegar)
1 tsp fish sauce

1 Tbsp honey or sugar
½ tsp ground cumin

½ tsp ground cinnamon

A pinch of ground five spice

Preheat oven to 425 degrees. Line a baking sheet with foil (optional) and coat lightly with oil.

In a large bowl, toss the wings with 2 teaspoons of oil and a large pinch of salt and pepper. Spread chicken wings out onto the baking sheet. Bake for 20 minutes, then flip chicken wings over and bake for 20 minutes longer, or until fully cooked and crispy brown.

In sauce pan, heat 2 teaspoons of olive oil over medium heat and add onion. Cook until the onions are golden browned (not burnt), then add garlic and cook until fragrant, about another 2 minutes. Add ketchup, Sriracha hot sauce, vinegar, fish sauce and spices.

Stir well and let simmer for about 3 minutes. Taste and season with salt as needed. Remove from heat and set aside. After chicken wings have finished baking, toss wings in sauce. Serve warm.

Read the rest of this entry »

CSR’s very own, Chef Michael Montgomery is the new star of a video series for the Daily Camera. Each week he’ll work his culinary magic to show you tips and tricks for making a special dish of the week. This week, he’s whipping up a fabulous Flourless Chocolate Soufflé Cake. Psst… this would be a great recipe to make for your sweetie for Valentine’s Day. Follow along as Chef Michael teaches you how to whip, fold, and temper eggs to make this delectable dessert. And, as a bonus we’re sharing the recipe with you.  

 Flourless Chocolate Cake

Yield:  1 – 8” cake or 10 individual cakes

 Ingredients: 

 11        oz         Semisweet chocolate

6          oz         Butter, room temperature

6          each     Eggs, separated

⅓         cup       Sugar

1          oz.        Dark rum (Optional:  Framboise, Malibu rum, Grand Marnier, orange

juice and orange zest)

Pinch                Salt

 Method:  

1. Preheat oven to 325 degrees.
2. Melt the chocolate.
3. Whisk in the butter; mix until butter is melted.
4. Combine yolks and rum and salt.  Whisk until combined.  Add to the chocolate mixture.  Set aside and let sit at room temperature to cool and thicken.
5. When ready to bake whip the egg whites until very soft peaks form.  Slowly add sugar.  Whip whites to firm moist peaks,
6. Mix ⅓ of the whites into the chocolate mixture to lighten.  Fold in remainder of whites.  Note:  It will resemble a mousse
7. Pour into a sprayed cake ring(s), on a parchment lined sheet pan, and bake for about 25 minutes for a large cake, about 15 for small ones.
8. When done, remove from oven, immediately cover with plastic wrap while in pan to avoid a dry crust and to keep center moist.  You may need to tuck the edges of the cake back into mold.  Keep in plastic for 10 minutes or until ready to serve. 

Recipe Variations:

1. Add chocolate chips, caramels, raspberries
2. Molten Chocolate Center:  Chilled ganache in the center of the cake

This Sunday, the Saints are marching in and the Colts are getting wrangled up to the 50-yard line for Super Bowl XLIV. We’re just about ready for the kick-off, but until we can get excited about watching some football we (most importantly) have to have a game plan for our Super Bowl Menu. At CSR, we can’t wait for our favorite, comfort foods to make their super stylish appearance for the big game. Keep reading for some tasty recipes that will be sure to score a touchdown with your guests.

 PS. If you’re expecting some friends for the big game who are going meatless or gluten free, make sure to tune in on Friday. We’ll be posting a menu with alternative snacks for your Super Bowl Menu. Trust us; no one will throw a flag after you read these recipes!

Continue for the recipes.

  Read the rest of this entry »

This month has barely begun and already, there are so many important events to prepare for! The one I am most looking forward to is Mardi Gras, mostly because I’m excited to make a King Cake. Scratch that, I’m most excited to EAT the king cake, and hopefully I’ll find the baby in my slice! If you choose to make your own, here’s a yummy recipe to try. Make sure to check out how to make your own cough-drops, since it seems like everyone has had a bit of a run-in with a cold or flu bug. Also, use some beer while preparing your clams and add horseradish to your shopping list – it’s in season now and will help clear out your sinuses, too.

 Homemade Cough Drops

In Season: Horseradish

Make Your Own King Cake!

Beer Steamed Clams with Tomatoes and Bacon

By guest blogger Sharon Halkovics

 I’ll be honest.  I cooked, and baked, and tried all kinds of new and different things this past weekend but wasn’t excited to post a blog about any of these items.  What won my heart this week was a simple grilled cheese sandwich. 

 I must give two big spoons up to this grilled cheese combination that starts with nutty, smooth-melting Fontina cheese with added layers of shaved ham, arugula, and royal fig jam.  I served this sandwich with a simple side salad and was in absolute palate-pleasing bliss.

 Coincidentally, we’ve been talking up grilled cheese a lot around the office.  So much in fact, we’ve decided to add a grilled cheese class to our line up of Home Cook classes.  What better way to roll out ‘Melt’…we think it’s a great class to take with your main squeeze or a close friend.  We’re pretty convinced that you’ll be hosting super-chic grilled cheese parties after you take this gooey-goodie of a class.

 Toasted Fontina, Shaved Ham, Fig Jam Sandwiches

Makes 4 sandwiches

 Ingredients:

3         Tbsp butter, very soft or melted

8         slices country-style bread

½ lb Fontina cheese, thinly sliced

4         Tbsp fig jam

½ lb shaved country ham

1    fistful of arugula

Method:

1. Using a pastry brush or butter knife, coat one side of 4 slices of the bread with half of the butter. Put bread, buttered-side down, on a work surface. Top the bread with equal portions of Fontina cheese, shaved ham, fig jam, and arugula. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
2. Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 – 3 minutes per side.
3. Transfer the ham-and-cheese sandwiches to a cutting board, halve and serve at once. 

Traditional Irish Colcannon

Celebrate St. Patty’s Day this year with more than just a pint of Guinness. Tip your hat to some classic Irish dishes in CSR’s newest class – Irish Traditional Cooking. Irish food is comforting and delicious, and makes wonderfully hearty family meals. Join us in the kitchen on Friday, March 12^th and learn to make and enjoy authentic Irish fare instead of hunting illusive leprechauns late into the night.

Last week CSR owner & CEO, Joan Brett, taught a group of local 3^rd graders from Mesa Elementary a few fundamental knife skills.  Joan demonstrated how to slice, dice, and chiffonade their way to making zesty, colorful gazpacho.  The kids (who looked very small in the shadow of their huge chef’s knives) all learned basic lessons on how to hold their knives, proper cutting techniques and knife safety. These kids are on their way to creating some fantastic dinners for their families!

 Keep your eyes on our June and July calendars as we will be posting our Teen Cooking Techniques Vacations.  They fill up fast, so if you have a budding teen chef eager to stir things up in the kitchen, don’t wait to reserve their space in class. 

Who else could have been behind this recipe? Paula Deen is the cook who could possibly think to mix chocolate and veleveeta. Really, she made it. Velveeta Fudge. Click along with us as we take you through this week’s best links. Don’t worry, the kids who drank the hot sauce are ok. And, are you going to try these new Girl Scout Cookies? Tell us what you think.

 11 Uses for Coffee Grinds

Velveeta Fudge… Really?

Thank U Berry Munch

Don’t Drink the Hot Sauce