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Showing posts from April, 2011

A Hundred Mile Dinner for the
Incurable Epicureans in St. Louis

A menu for the Incurable Epicureans in St. Louis, featuring recipes calling for seasonal vegetables and fruits and local Missouri products. (skip straight to)
~ Why A Hundred Mile Dinner? ~
~ What Does "Local" Mean, Anyway? ~
~ Hundred Mile Dinner Menu for St. Louis ~ Why A Hundred Mile Dinner? For Regular ReadersYou'll be wondering what's up, why I'm deviating from the standard recipe column. Here's the scoop.In late May, the Kitchen Parade and A Veggie Venture recipes that follow will be cooked by a supper club called the Incurable Epicureans (IE), a food-loving subset of the Missouri Mushroom Society. Each year, the group cooks four theme-focused dinners for 40 to 50 people.Over the last 12 - 15 years, the Incurable Epicureans have focused dinners on the work of chefs and food luminaries such as Julia Child, James Beard, MFK Fisher, Alice Waters and most recently, Marcella Hazan. (A Veggie Venture readers might remember Marcella Hazan's recipe for S…

Mini Egg Salad Sandwiches
with Rhodes Multi-Grain Rolls

It's a rare day for me to buy, let alone heartily recommend, a commercial food product. But since discovering these small multi-grain rolls from Rhodes, I'm hooked! Look for them in the freezer section, yes, they're Bake and Serve rolls! (Please know, this is NOT a sponsored post.) It was a lucky break, checking the frozen seafood section for lobster tails. Nope, no lobster tails, no hoped-for affordable lobster. But right next door was a shelf of Rhodes frozen breads. My mother used to swear by Rhodes frozen bread loaves – a coup given that Mom was one of the world’s best bread bakers. What caught my eye, however, was a tray of nine small multi-grain rolls. I walked through my mental gauntlet. Price? Check. The price was right, $2.29, just $.25 a roll. Ingredient list? Check. It starts off with stone-ground whole wheat flour and unbleached white flour. Sugar is the fourth ingredient (and the rolls do have a certain sweetness), but that’s followed by sunflower seeds, fla…

Rainbow Chicken

A couple of weeks ago, the New York Times featured recipes with the "new idea" of oven-to-table suppers where we skip the step of browning the meat. Instead, the uncooked meat is combined with vegetables and then baked in the oven. New idea? No way. Good cooks have kept recipes like this in their repertoires forever. Here's my favorite -- chicken and a pile of rainbow-colored vegetables, tossed in a spice rub and brightened with lemon slices. It's so simple and spring-like. It's my new go-to chicken supper!
UPDATE Careful readers are noticing that there's red cabbage in the photograph but none in the ingredient list. That's because I did make Rainbow Chicken with red cabbage one night but it wasn't the favorite I thought it would be. I've used several combinations of vegetables, the ingredient list shows my favorite. “I think it’s your detergent,” declared my sister at Christmas, pulling barely clean dishes from the dishwasher and apparently un…