Monday, December 24, 2012
Andrea's Gluten-Free in Chesterfield and New Day Bakery and Cafe in Ballwin offered Patch some recipes, tips and overall good advice for those planning gluten-free meals over the holidays.
Food will be an essential part of many holiday gatherings next week, but for those on a gluten-free diet (or those planning meals for them), it also represents certain hazards as well. (For instant news updates follow Patch on Facebook and Twitter.) To help plan your gluten-free meals, Patch contacted some local gluten-free bakeries and stores who shared holiday recipes along with tips on where to buy baked goods without the pesky protein. Andrea Kosinski, owner of Andrea’s Gluten-Free in Chesterfield, regularly posts recipes on her company’s website, including video instructions on using their popular sugar cookie dough. (Looking for recipes? Check out these links to a few of Andrea Kosinski's favorite gluten-free recipes: White Texas …
Friday, November 23, 2012
Beat the leaftover turkey blues and think beyond the sandwich with casseroles, turnovers and salads.
Turkey Day is over—now what? Thanksgiving leftovers can become a blessing or a curse. Turkey sandwiches can be good for a while, but they get boring fast. (For instant news updates follow Patch on Facebook and Twitter.) Leftovers should begin with a plan. Pick recipes that are easy to make while creating a new dish that isn't immediately recognized as including leftovers. Food historian Suzanne Corbett offered some tasty ideas during last year's Thanksgiving holiday. Here are a few options: Turkey Croquettes Mix two parts of leftover dressing with one part finely chopped turkey. Moisten with beaten egg and a little milk, broth or leftover gravy. Shape into balls and roll in Panko-style crumbs. Place on a baking pan, lightly spray with oil…
Thursday, November 22, 2012
Fifty turkey experts will answer questions on meal prep and turkey emergencies this holiday season.
It's Thanksgiving, the guests are only hours away and your turkey still is frozen. (For instant news updates follow Patch on Facebook and Twitter.) What can you do? Have no fear, the Butterball Turkey talk-line is open and ready to help. For more than 20 years Butterball representatives have talked turkey. The questions run the gamut, from experienced cooks simply looking for tips to make the perfect bird, to panicked hosts trying to avert disaster. "We have many different hats that we wear," said Tara-Rose Groberski, who has worked on the turkey talk line for 10 years. "We're there to alliviate their angst. Will tell them to take a deep breath and walk them through what they have to do." The first turkey talk line had six home economists …
Sunday, October 28, 2012
From fudge to soup to bread, pumpkin has a lot of opportunities for the home cook.
Stacked in seasonal displays at Herman's Farm and Orchard, at local grocery stores and in piles at roadside stands, fall pumpkins are hard to miss. And while you might see them merely as Jack' O'Lanterns or as a pumpkin pie ingredient, I see more. Pumpkin has potential. (For instant news updates follow Patch on Facebook and Twitter.) Pumpkin is perfect for recipes ranging from soup to breads as well as cooked into candy to slow-roasted around a pot roast. The fact is, few vegetables offer as many culinary options as pumpkins. The only trick is knowing how to prepare the pulp. To cook a fresh pumpkin cut them in half (larger pumpkins cut into pieces) then, scrape out the seeds and stringy fibers. Brush cut side with oil and place cut side…
Friday, October 26, 2012
Patch has some ideas for celebrating the haunting season.
(For instant news updates follow Patch on Facebook and Twitter.) Are you looking to have the best Halloween party on the block? Then look no further because Patch has everything you need to know to throw a killer Halloween bash. Angel of Death Cheese Combine roasted garlic with cream cheese and beat until smooth. Add Gorgonzola, cream, sage, salt and pepper. Press into a serving dish and sprinkle with pistachios. Serve with crackers or pita crisps. Makes 8-10 servings. Creatures from the Deep (Peppered Shrimp) In a bowl, combine the shrimp, worchestershire sauce and white wine. Heat oil in a skillet over a medium high heat; add garlic and cook for a minute. Remove shrimp from bowl, reserving liquid. Return shrimp to skillet, toss in …
Wednesday, May 16, 2012
Registered dietitian and certified personal trainer at Des Peres Hospital shares easy ways to eat healthy this summer.
A popular way to beat the heat is by noshing on ice cream, snow cones and frozen treats (not to mention the hot dogs, potato chips and hamburgers that frequent summer cookouts). While sugar-packed snacks and foods high in fat are often the treat of choice, try a “summer swap out” to help your family have a more balanced diet. Abby Herrick, registered dietitian and certified personal trainer on staff at Des Peres Hospital's MyNewSelf Surgical Weight Loss Program, shared some tips and recipes. “At the grocery store, fill you cart with fruits like bananas, apples, watermelon, grapes and berries,” Herrick said. “You can freeze the grapes, dip the bananas and apples in low-fat caramel, make a watermelon fruit salad and use the berries in yogurt…
Friday, March 16, 2012
Please share your favorite "cooking with beer" recipe.
Irish Ale Biscuits with Cheddar and Chives Preheat oven to 450. Cover large baking sheet with parchment paper and set aside. In large bowl, combine flour and sugar; whisk to blend well. Add butter, shortening and cheese. Cut in with a pastry blender or fork until mixture resembles coarse crumbs. Stir in chives. Gradually stir in ale with fork, until a soft, sticky dough forms. Place dough on floured surface and knead four or five times, just until dough comes together. Roll into 9 x 6 inch rectangle; fold into thirds and pat or roll dough until 1/2-inch thick. Using a floured 2 1/2- inch round cutter cut out biscuits. Gather loose scraps of dough and re-roll until all dough is used. Place biscuits on prepared baking sheet. Bake in hot …
Wednesday, February 1, 2012
Some great soup recipes to experience even as the weather unexpectedly warms up.
Potato and Leek Soup Sauté leeks in olive oil until soft but not brown. Add potatoes and chicken broth, then, bring to a boil and cook until potatoes are tender. Puree soup using a hand held blende or, puree in a food processor and return to saucepan. Stir in the milk, salt, white pepper, nutmeg and sour cream. Garnish with chives or parsley. Makes 8 servings. Bow Tie Chicken Soup Place chicken in a large pot with the water, onion, carrot, parsley, thyme and bay; bring to a boil, reduce and simmer until chicken is tender. Remove chicken from broth, remove skin, discard bones and chop meat into bite size pieces. Strain broth and return to soup pot. Add in celery, zucchini and bow tie pasta and simmer for 15 minutes. Add in chicken meat, …
Sunday, January 29, 2012
January is National Soup Month. Warm up and cozy down with a hot bowl of homemade soup made from a vintage recipe.
Temperatures have dropped and snow is in the forecast. No surprise — it is January. Time to hunker down indoors with a hot bowl of soup and celebrate January, National Soup Month. No matter the weather, or whether the soup is stock- or cream-based, a hot bowl of soup chases the winter chill. And, because many soups can utilize leftovers and cheaper ingredients, they help stretch household dollars. "To make a good soup, you have to start with a good soup bone," was mother’s advice, who got her soup bones from the local butcher, which then were free for the asking. The butcher would wrap those bones in white paper and mark them with a double X. The double X meant no charge. Too bad soup bones aren’t free today, but they’re still cheap. And …
Saturday, December 24, 2011
Recipes for roasted beef shoulder; spicy buffalo meatballs; and mediterranean beef & olive pissaladiere.
The following recipes are courtesy of the Beef Check-off website, where you’ll find more holiday recipes and cooking tips to make the remainder of your holiday entertaining easy. Roasted Beef Shoulder Tender Crostini 1: Heat oven to 425 degrees. Press pepper evenly onto beef roasts. 2: Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast for 20–25 minutes for medium rare to medium doneness. Remove roasts when the internal temperature reaches 145 degrees on an instant-read thermometer when inserted into the thickest part of the beef. Let stand 5 minutes before slicing. 3: Meanwhile, combine butter, parsley and garlic salt in a medium bowl. Place baguette slices on two 15x10x1-inch jelly roll pan. Brush tops with …
