Cooking Class: Boiling
When a Gentle Simmer Just Won’t Do
With wet cooking methods, ingredients are partially (in the case of braising) or fully immersed in a flavorful cooking liquid. The definitions of wet cooking techniques are often as murky as the delicious broth in which you cook the food. Terms like stewing, simmering, poaching, and boiling are bandied about and often used interchangeably when they refer to different things. Chef Chris Perrin discusses the perfect boil and shares a recipe for Spaghetti in a Garlic Tomato Cream Sauce.
The Farmhouse - Pear Apple Pie with Lavender Ice Cream
Food Photography
The photographer known as The Swim Back dropped by The Farmhouse near the River Market and shot tantalizing images of pear, apple, and nut pie with lavender ice cream.
Boulevard Brewmaster Luncheon
A showcase of Boulevard beer and food pairing
Boulevard Brewery has started up their Brewmaster Luncheons again, kicking off 2010’s series last week with a meal prepared by J Gilbert’s. My husband, John, and I had the opportunity and pleasure to attend this one – our first since they started the events.
Merits of Mead
An appealing alternative to beer
The Kansas City Bier Meisters hosted their 27th Annual Homebrew Competition in late February, and my husband and I both had an opportunity to participate in judging. The competition was held at the Holy Field winery out in Basehor on Friday night and Saturday, during which about 30-35 judges tasted, judged, and ranked submitted beers, ciders, and meads.www.holyfieldwinery.com/
Cooking by the Book
A Look at Cookbooks, Culinary and Cocktail Reference Books
The flim Julie and Julia prompted thought about what cookbooks gather dust on the shelf and which ones have dog-eared pages from use. Also, what cookbooks and reference guides do local chefs turn to for inspiration and information?
Crepes on the Square
Food Photography
New contributor The Swim Back shot these tantalizing photographs at Crepes on the Square in Liberty, Missouri.
Beer Glassware
Enhancing the Qualities of Beer
As if drinking beer weren’t enough fun as it is, there’s another aspect to beer that’s starting to get more attention: glassware! Walk into any beer bar and you’ll see people drinking from snifters, chalices, tulips, pilsner glasses, and a host of other glasses. Standard pint glasses (called “shakers” due to their initial use with metal cocktail shakers) still abound, but why use one when you have so many other options that enhance the specific qualities of different beers?
Local Food and Drink Events
Coffee, Wine, Picnics, and more
Learn more about the Barista Jam, a Julia Child Boeuf Bourguignon Cooking Class, Urban Picnic, Dain Wine Dinner at Starker's Resturant, Hermann 2010 Chocolate Wine Trail, Friendship Inn's 7th Annual Fundraiser Dinner, and a Wine Dinner with Joullian Vineyards at Jasper's Ristorante.
Memoir: Dressing
Consumed
Compared to the grumpy faces of professionals in ties, pressed slacks, polished shoes, and hair coiffed just-so riding the T next to me, I appeared roughshod. I didn’t care.
The kitchen at Celia’s doesn’t requires a professional appearance. Basic grooming habits are expected. Snazzy dress attire isn’t. I stumble into the kitchen late, mumble apologies, and hear in reply from Kevin, the head chef, “ Hank the Angry Drunken Dwarf is dead.”
From Consumed, a food journal. Originally written September 5, 2001. Updated February 13, 2010.
Wine Find: Don’t Miss Miss Carlot
The Poker-faced Sommelier
Each week, wine-pushing distributors hustle into Avenues Bistro. My job as sommelier and lover of vino commands an insatiable appetite to do the job right. Even when my belly is full from a prior night’s feasting on wine, my gullet always opens up to imbibe a potential deal of the day. Like a card shark wanting to score big, I am careful to play my hand close to the vest and not tip off the wine dealer.
Slow Food KC Presents From Snout to Tail-Pork 102
Upcoming Class
Slow Food KC presents From Snout to Tail-Pork 102, a second annual small plate dinner of dishes that include various parts of the whole hog from snout to tail.
Cooking Class: Braising - Turning Tough Into Terrific
Learn How to Braise Meat
Braising is a great technique that can take even the toughest, cheapest cut of meat and turn it into a something tender and full of intense flavor. Definitively, the term “braising” refers to cooking tougher foods partially submerged in a flavorful liquid for a long period of time.
Love Goin' Round - Christopher Elbow Chocolate
Order Up
Whether you have a sweetheart, a crush, or just want to treat yourself, Christopher Elbow understands that fine artisanal chocolate can speak volumes about how you feel. His delectable confections may not put words in your mouth, but that's okay. There's simply more room for chocolate. His shop is taking orders for their 17-piece Valentine assortment through noon, February 10 to ensure delivery for Valentine's Day.
Key Ingredient: Sweet Potato Fries
Sweet Taste, Hearty Food
Sweet potatoes are not just for Thanksgiving. This hearty food is power-packed with nutrition and tastes delicious. Because it stores well, sweet potatoes are an ideal winter food to have around the kitchen for an easy-to-prepare main dish or side. Try this ridiculously simple recipe for baked sweet potato fries.
Memoir: Maple Walnut Ice Cream
Consumed
The first spoonful of maple walnut ice cream took me back twenty-five years to a backyard summer party.
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