FOOD
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STAFF BLOG CHEF JEFF Rhubarb-Strawberry Salsa with Grilled Pork Tenderloin
Strawberries and rhubarb. It's a combination thats hard to beat. They go together like bacon and eggs, salt and pepper, peanut butter and jelly, peas and carrots. All of those pairings make my mouth w...
Posted on 5/23/12 at 2:35 PM
LIVING EMPOWERED 30 Power Thoughts to Change Your Life
Thoughts are things and when you consider that 80% of our daily thoughts are negative, that can be a pretty frightening scenario. Its no wonder were stressed, overwhelmed, frustrated, stuck and afraid...
Posted on 5/22/12 at 8:00 AM
ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe...
Posted on 5/20/12 at 10:19 AM
PRAIRIE KITCHEN Grilling Season is Here- Top 20 Gadgets every Grill Chef Wants and Recipe for Tuscan Grilled Chicken Under A Brick
Just like preparing food indoors, having the suitable tools for the job goes for outdoor cooking as well. One trick or gadget can make all the difference for the cook. Over the years, I have c...
Posted on 5/1/12 at 6:54 AM
ROVING REPORTER Open Letter to Jimmy John's
Dear Jimmy John's: How's it going? It's been awhile since I last gluttonously devoured one of your sandwiches.. erm... since we last talked. Say,I was thinking of sandwi... ahem... business opportuni...
Posted on 3/21/12 at 2:29 PM
Retiree gets help with sweet dream
ELLSWORTH — A home-based business is what Judy Ortwerth had in mind when she thought about keeping busy in retirement.
By Bill Kirk , April 06, 2012
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I'm on a (spring) roll
Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored fresh vegetables to include in roll-ups, we looked like young children involved in a pre-school food project, tasting, laughing and chatting as we worked. Or played.
March 31, 2012
Bowl your guests over with Watercress Salad in The Flatbread Bowl
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
March 24, 2012
Raise a pint to St. Patrick's
The words “wine” and “cheese” are quite frequently used together, but St. Patrick’s Day celebrations tend to see a little less wine and a lot more beer, so consider the latter when you break out the drinks today.
By Regan Carstensen , March 17, 2012
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Winter meets spring: Pumpkin-Mango Upside-Down Baby Cakes
The month of March is one that always keeps me guessing – is it spring or is it still winter? One day the thermometer may read 2 degrees below zero, the next day 42 above.
March 17, 2012
Fourth-generation grocer adds local store to family
ELLSWORTH — Jason Nilssen is being welcomed into the Our Family brand at the same time he’s adding Ellsworth’s supermarket to his family’s grocery businesses.
By Bill Kirk , March 15, 2012
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Watercress takes center stage in colorful, flavorful soup
Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into special treats for St. Patrick’s Day. The more health-conscious create fruit salads with green grapes and kiwi or big bowls of bright tossed salads made of mixed fresh greens.
March 10, 2012
Good food, better learning
Colors typically get attention in school art rooms, as students learn about the contrasting and complementary colors.
By Sarah Gorvin , March 05, 2012
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For the love of broccoli: Stir-fry dish satisfies
I’ve always enjoyed eating broccoli. One of my favorite ways to prepare the green cruciferous vegetable is to steam it until it’s still a little crisp, yet tender enough for a fork to pierce into the stem. A drizzle of olive oil, a squirt of fresh lemon juice and a sprinkle of red pepper flakes and the broccoli can miraculously satisfy my taste buds just as powerfully as a chunk of creamy, rich dark chocolate melting on my tongue.
March 03, 2012
No matter how you say it, Belgian endive is good for you
“I’ll have the endive salad,” I said to the self-assured, curly-haired server. I felt confident in my pronunciation (ON-deev) of the pale-colored leaves that are a member of the chicory family. As I watched him make note of my order, he responded, “The ON-dive salad is delicious this evening.”
February 25, 2012
Honey-Glazed Roasted Pears delicious and eye-appealing
This time of year, you’ll usually find pears in the fruit drawer of my refrigerator. A crisp and juicy pear is a welcome midday snack eaten out of hand. Besides their buttery sweet flavor, it’s the versatility and adaptability in the kitchen that I most appreciate about pears.
February 18, 2012
Give Brussels sprouts a chance
On a recent dinner outing with friends, I was pleasantly surprised to see Brussels sprouts on the restaurant menu. I gave the chef points for offering a vegetable that, for the last several years, has been No. 1 on the list of vegetables consumers all over the world dislike the most.
February 11, 2012
These date bars aren't dated
Not long ago, I received an email from a reader asking me if I had an excellent recipe for date bars. It had been ages since I’d thought of those classic sweet treats with a cookie-like mixture sandwiching soft, creamy date filling. I hadn’t even noticed that date bars seem to have gone out of fashion.
February 04, 2012
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