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Summer salad
Published July 4, 2009, 5:42 pm, Times Online
Recipe for Summer salad from Times Online Food and Drink, exclusive recipes from Gordon Ramsay, Jill Dupleix and other leading chefs
Steamed cockles with white port and wild fennel
Published July 3, 2009, 4:26 pm, Independent
Rather like sherry, white port really complements shellfish such as cockles. You could use clams for this if you can't get live cockles, or even use a mixture of both. Cockles need to be left in a bowl of cold water for an hour or so and agitated with your hands quite regularly so that they shed any sand.
Pass the port: Mark Hix finds culinary inspiration on a trip to meet a Portuguese wine-maker
Published July 3, 2009, 4:14 pm, Independent
A few weeks ago, I went on a trip to Portugal with the Chop House's wine merchant John Hutton – but our journey out there turned into a bit of a passport nightmare. In London the night before we left, I suddenly realised that my passport was in the side pocket of my small travel case in Dorset.
Mise en Place: Beets
Published July 3, 2009, 8:46 am, KRCC Colorado Springs
Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent. Each month, the state’s agriculture department highlights a commodity and provides a recipe using that [...]
Tri-tip cuts of beef gaining in popularity
Published July 2, 2009, 10:05 am, Galveston County Daily News
Tri-tip roasts and steaks, commonly served in California, are finally beginning to show up in grocery stores throughout Texas.
County awards road paving contract
Published July 1, 2009, 6:12 am, Star Beacon
Paving projects dominated the short agenda of the Ashtabula County Board of Commissioners on Tuesday.
Recipe: Asian Tri-Cabbage Coleslaw
Published July 1, 2009, 12:30 am, Tulsa World
The slaw needs 2 hours' refrigeration before serving. It can be refrigerated in a covered container for up to 1 week.
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