Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 A3 This Relish section was produced by the Loveland Reporter-Herald. For advertising information, call 970-669-5050. For editorial information, e-mail editor Jade Cody at jcody@reporter-herald.com or call 970-635-3656. There will be a Relish cooking show and expo on May 20 featuring Chef Jon Ashton and over 20 booths with displays from our advertisers.
contents to the Show 4 Welcome Find show and expo details along with info about Relish products and offerings
Chef Jon Ashton 6 Meet Learn about Ashton’s culinary journey from Liverpool, England to Relish celebrity chef
Perfect Pair 8 The Wilbers offers wine-pairing advice and hosts a cooking demonstration
10 Young at Heart Chef Jon Ashton visits Laurene Edmondson Elementary School in Loveland to give a demonstration on healthy smoothies
12 Recipes Kids Like Find several kid approved recipes to make at home with your children
15 Embassy Suites Embassy Suites is the ideal location for the show
16 Eheart Takes the Stage An inside look at the Relish stage kitchen built by Eheart and associates
19
What’s for Dinner Try six delicious recipes from Relish
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Welcome to the Relish cooking show & expo JILL MELTON AND CANDACE FLOYD RELISH
Y
ou may not consider yourself a foodie, read Relish or even cook, but we know one thing to be true: you eat. And that makes you a perfect candidate for the Relish Cooking Show & Expo, coming to Loveland. Relish, America’s most widely read food magazine, is distributed in more than 500 newspapers nationwide, including the Reporter-Herald. Food is about memories, traditions, celebrations, special moments and relationships. Food helps people share their cultures, create bonds
.
Find the full show menu on page 23 and unite families. Relish believes if everyone gets in the kitchen a little more, their diets will be tastier, healthier and cheaper. The Relish Cooking Show & Expo features Relish Chef Jon Ashton. British-born and-bred, Ashton believes food is about sharing, and in this show, he’ll share his cooking passion along with his humor and antics that will entertain as much as educate.
This Relish special section will give you a preview of what you’ll see, taste and experience at the show. It contains a sampling of great recipes, tips for getting your kids cooking, and the skinny on Relish Chef Jon Ashton. Pull up a chair and dig in. ABOUT RELISH Relish was launched in February 2006 and is the only food magazine distributed through local newspapers. For more information, recipes, blogs and stories, visit relishmag .com. On the website, there are more than a thousand recipes that are searchable, printable and, of course, very edible.Whether you’re a gourmet cook or just getting started in the kitchen, there’s a dish for you. TICKETS Tickets for the cooking show are available at the Reporter-Herald at 201 E. 5th St., or by calling 970-6695050. Tickets are $15 for general admission and $45 for V.I.P. The expo starts at 4:30 p.m. and the show starts at 7 p.m. Tickets are also available at Eheart Interior Solutions and Embassy Suites in Loveland.
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Meet Relish Chef Jon Ashton RELISH
as sous chef at The Kirkfield Hotel’s restaurant. His success and flair in the kitchen soon gave way to appearon Ashton began his story in ances on British cooking shows, inthe cold, gray port city of Livercluding the nationally syndicated pool, which earned its spot on the world map thanks to the Beatles. “TV Dinners,” where audiences fell As a young lad, he learned about the in love with his wit, charisma and genuine love of food. Soon, America joy of cooking through his granddiscovered him, and he was featured mother’s warm cottage kitchen. in publications from New York to Creating recipes with Granny AshCalifornia. America was calling, and ton opened the door to home economics classes at school where Ash- he knew he had to answer. With ton became further intrigued by the $2,000 in his pocket, he left everything he knew and traveled to Amerart. Although schoolmates bullied him for being one of the few boys in ica, eventually landing in Florida. Ashton quickly began producing class, he persisted and quickly realand starring in his own local access ized cooking was his passion. TV show, which aired in Disney’s In 1994, Ashton graduated from town of Celebration, Fla. Soon after, St. Helens College in Great Britain he took a position as the regular and worked in several notable restaurants including the Derby I See ASHTON/Page 6 Lodge Hotel’s French restaurant and
J
Photo courtesy of Relish
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Q: What’s your approach to food? JA: Food shouldn’t be a complex subject. It should feel good to us, like From Page 5 a comfortable pair of old jeans. Simple recipes, simple meals and a simmidday chef at Orlando’s FOX affiliple lifestyle. ate station and appeared on “The Q: You frequently ask folks “what Tonight Show with Jay Leno” a year they would cook for the queen,” so later. His telegenic persona earns reg- what would you cook for the presiular appearances on the “Today dent? Show.” He is currently the food correJA: Hmm, what an incredible honor spondent of the nationally syndicated that would be. Since English cuisine morning show “The Daily Buzz,” hasn’t always had the best of reputabroadcast over 160 stations. He is al- tions in the culinary world, I’d like to so the in-house chef for Relish maga- cast a positive light on the foods of zine, with a readership of 67 million. the British Isles. Therefore I’d probaHe can be seen on ABC, NBC, CBS bly make him some fish n’ chips, and FOX affiliates across the nation shepherd’s pie and a lovely Victoria as he travels on media tours and pre- Sponge Cake (named after my mum sentations. and daughter). No matter what Ashton does, he reQ: What’s in your fridge right now? members his grandmother’s wise adJA: We just went to the local farmvice: to share with others. He loves ers’ market today, so lots of fresh proworking with kids and is committed duce — tomatoes, cabbages, etc. to improving the eating choices of Q: Has your daughter, Victoria Mei, young people in America. changed how you eat or cook? Question: When did you learn to JA: I’m more conscious of what I cook? cook at home now, and I make sure I Jon Ashton: At the age of 8, with incorporate all the food groups since my dear, sweet Granny Ashton. early-age nutrition is so important.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 Q: What’s your downfall food? JA: French fries and chicken curry. Q: What’s your “can't live without” kitchen gadget? JA: Oh gosh, there are so many. It has to be my knife, then a microplane. Q: What would you want for your last meal? JA: Probably the same meal my mum made for us growing up. Burnt toast (caramelized is the politically correct term) and scrambled eggs with ketchup. Sometimes it’s not the actual meal that matters, but the people and memories they bring you. Q: Biggest piece of advice to get folks back in the kitchen? JA: It’s not as hard as you think it is. Take baby steps by starting out easy. Make it a goal to cook two times a week, then up it to three, and so forth. Many make the mistake of setting goals that are too high, causing them to quit soon after. It’s the same as folks who decide to lose 20 pounds at the start of the New Year and give up by the end of the first month because the weight wasn’t falling off quickly enough.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Perfectly
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Wine pairing is based on a few basic principles JADE CODY SPECIAL SECTIONS EDITOR
A
lthough sometimes daunting to those new to the game, wine pairing isn’t as difficult as it seems. The basic ideology, according to Dennis Dinsmore, owner of Wilbers Total Beverage in Fort Collins, is that you match flavors and strengths. For example, if you have a strong flavor such as cheese that is heavy on the palate, then you will want to go with a strong, acidic wine. A cheesy dish will actually coat your palate, rendering the taste of the wine bland, so an acidic wine will cut through that flavor and keep your
RH photo/Jade Cody
Wilbers Total Beverage Owner Dennis Dinsmore draws names out of a bag at a cooking demonstration with Chef Jon Ashton on April 16. palate from being jaded, Dinsmore said. The best way to find out which wines you prefer with a particular food is to experiment, he said, because it’s hard to really go wrong. For vegetarians, Relish expert Charles Smothermon offered the following pairings: • Green salads — Verdejo, dry sparkling wine
• Fresh tomato salad — the Panish white Albarino • Grain salads — Chenin blanc, Riesling, Spanish rose from Navarra • Fresh green vegetables — New Zealand Sauvignon blanc, Gruner Veltliner • Corn dishes — Chardonnay, white Burgundy • Mushroom dishes — Oregon Pinot Noir, red Burgundy
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Chef Jon Ashton laughs with an audience member during his cooking demonstration.
Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 A9 • Hearty beans and grains — Chinon, good Beaujolais (such as Brouilly or Fleurie) • Tomato-based pasta dishes — Italian Dolcetto or Barbera • Roasted root vegetables — Pinot Gris, Viognier, Valpolicella • Grilled or roasted vegetables such as eggplant and zucchini — Rioja, red Zinfandel, Shiraz For more information on wine and food pairings, visit Wilbers Total Beverage and one of their highly knowledgeable staff members will be glad to provide advice. Dinsmore recently hosted a cooking demonstration at Wilbers in which Chef Jon Ashton prepared a recipe with pasta and asparagus. During the presentation, Ashton advised onlookers to let food be what it is. “Food is like a beautiful woman, it doesn’t need a lot
ed 1
/2 cup walnuts, toasted and roughly chopped Directions: 1. Rinse asparagus and snap off tough ends if needed. Place in a large stockpot and cover with water. 2. Bring water to a boil over high heat. Cover pot and cook for 8 to 10 minutes, until asparagus is very RH photo/Jade Cody tender when pierced with a Jon Ashton entertains during a cooking demonstration fork. Drain well. at Wilbers Total Beverage. 3. Place asparagus in the bowl of a food processor fitof makeup,” he said. “I’m LINGUINE WITH ASIAGO, ted with a metal blade. Add all about simple and season- TOASTED WALNUT AND water, lemon juice and salt. FRESH ASPARAGUS PESTO al. Get your produce from Process, adding more water your local grocery store.” Serves 6 if necessary, until puree is “Mother nature’s got it thick and smooth. (You Sauce ingredients: right.” made need to process the 1 1 /2 pounds fresh large With asparagus, that asparagus in two batches.) asparagus means letting the natural 4. Cook linguine until al 1 /2 cup water taste of the vegetable shine dente, then strain. Toss with 2 teaspoons lemon juice through, not masking it 2 cups of asparagus sauce, 1 /2 teaspoon kosher salt with other flavors. “People grated asiago and chopped Pasta ingredients: have a tendency to take walnuts. Serve. (You may 1 pound linguine freeze any leftover asparafood away from who it is,” 1 cup asiago cheese, grat- gus sauce for future use. Ashton said.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Smoothies and laughter RHEMA MUNCY SPECIAL SECTIONS REPORTER
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ruit and vegetable names flew around the room: oranges, strawberries, zucchini, mangos and celery topped the list. So did the jokes and laughter as Relish chef Jon Ashton taught the kids of Laurere Edmondson school in Loveland how to make a healthy fruit smoothie.
“If we can work with children and teach them and put good habits on their brains and engage them, we can sow a new generation,” Ashton said. “We can teach them about nutrient rich foods. I will be the first to say that I don’t want to grow up.” As a child, Ashton struggled with weight issues. When he found a healthier recipe of life habits, he decided to show kids how to choose healthy foods. Ashton started teaching his four year old daughter Victoria Mei about food from day one. Now she perfectly cracks eggs and creates kid-friendly foods with I See Smoothie/Page 11
RH photos/Rhema Muncy
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RH photos/Rhema Muncy
Above, the assembly at Laurene Edmondson. Right, Embassy suites executive chef Chris Cole prepares the smoothies. Below, the smoothie containers ready to be filled for the kids to take home with them. her dad. “If you get them involved, they take ownership in it, and they will actually try more,” Ashton said. “She prefers cooking to spending time watching TV.” Embassy suites executive chef Christopher Cole mixed gallons of fruit smoothie and then added fresh ice before giving each kid a mini-umbrella topped cup full of the drink. Cole serves a lot of families in his restaurant and cooks with his sixyear-old son at home. “We are always trying to make food
fun and teach him along the way,” Cole said. “Be interactive. Have them be part of it. Ask them what they want to help make for dinner and get them interested in it. If it is the first time they have made asparagus and they help make it, they are more apt to try it.” For the demonstration, three students made smoothies on the stage with the fruit and ice. Then they each chose a teacher to taste test their creation. Ashton then had the teachers do a smoothie dance while he beat-boxed rhythms in the micro-
phone. “They absolutely loved it,” Laurene Edmondson principal Gerogianna Dawson said. “I got some little notes back, and they are just hilarious. One child wrote that he didn’t know so many fruits could make smoothies. The kids loved the taste of the strawberries and seeds. It was really special for the kids. I think they learned a lot about healthy eating and it was nice to see how much they knew about the food.”
All-fruit smoothies
T
o inspire Loveland kids to eat healthier, chefs Jon Ashton of Relish magazine and Christopher Cole of Embassy Suites collaborated to make all-fruit smoothies for the classes at Laurene Edmond school in Loveland. “Kids love fruit,” Cole said. One of his tricks for getting his son to eat healthy food is to incorporate fruit with healthy proteins such as chicken or fish. Cole also includes his son in a lot of the cooking process. Ashton creates kid-friendly dishes in the shape of animals
for his daughter Victoria Mei. He also often makes pretzels and bread with her, as well as vegetable purees for pizzas, pastas and sandwiches. Below is the kid-friendly recipe served at the show. C-SPLOSION SMOOTHIE 1 cup orange juice, all-natural and not from concentrate 1 cup ripe raspberries 1 /4 cup ripe blueberries 1 cup ripe strawberries 1 cup ice cubes Directions: Blend all ingredients until smooth. Serve and enjoy.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Food for healthy kids RELISH MAGAZINE
O
nce a kid who battled with his weight, Relish chef Jon Ashton knows all too well the importance of healthy eating. As a result, Jon commits time and energies to helping kids eat better. Jon’s love of kids and commitment to improving their eating habits make him a great addition to Relish magazine. He has led school programs and cooking classes involving thousands of children across the nation. But there is one child who’s getting more of his attention lately, his daughter Victoria Mei. She is only
four years old but already knows the difference between thyme and basil. She’s even appeared in cooking segments on the Today Show with her dad. Jon has wasted no time getting Mei in the kitchen. He notes that most of us have childhood cooking memories. His earliest are of his Granny Ashton who taught him that first and foremost, cooking is sharing. “Cooking with your children can have a remarkable impact. Those hours spent in the kitchen will resonate through their lives,” Jon said. Here are a some recipes that kids even as young as Mei can enjoy. Relish photo
I See Kids/Page 13
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Two Cheese Burger Ingredients: 1 1/2 pounds ground chuck 1 /4 cup chopped fresh basil 2 garlic cloves, minced 1 /2 teaspoons kosher salt Coarsely ground black pepper 1 /3 cup red wine 4 tablespoons Boursin cheese 4 (1-ounce) slices mozzarella cheese Arugula leaves 4 Ciabatta or Focaccia buns 4 slices tomato Drizzle of balsamic glaze
Relish photos
Turkey-Feta Meatballs with Vegetable Tomato Sauce You’ll have plenty of sauce — enough to freeze and serve later. Use this vegetable-infused sauce anywhere you’d use marinara.
Directions: Preheat grill. Combine meat, basil, garlic, salt, pepper and wine. Form into 4 patties. Make an indentation in center of each burger. Grill 5 minutes; flip. Top with boursin and mozzarella cheese. Grill 5 minutes. Place arugula on bottom halves of buns. Top with burger, tomato slice and drizzle of balsamic glaze. Serves 4. Per serving: 390 calories, 17g fat, 33g prot., 25g carbs., 1g fiber, 600mg sodium.
Sauce ingredients: 1 /4 cup olive oil 2 white onions, chopped 2 garlic cloves, chopped 2 red bell peppers, chopped 2 zucchini or yellow squash, grated 2 carrots, grated 1 butternut or acorn squash, peeled and chopped 2 teaspoons dried thyme 2 teaspoons dried oregano 1 bay leaf 4 (28-ounce) cans chopped tomatoes Meatball ingredients: 1 pound ground turkey 1 /3 cup diced red onion 1 /3 cup (about 2-ounces) crumbled feta cheese 2 garlic cloves, crushed 1 /2 teaspoon chopped fresh rosemary
Directions: To prepare sauce, heat olive oil in a large saucepan over medium heat. Add onion and garlic; saute 6 minutes. Add bell pepper and next 6 ingredients (bell peppers through bay leaf). Cook for 10 minutes. Add tomatoes and simmer 20 minutes, or until butternut squash is tender. For a smooth sauce, puree all ingredients in a food processor. Preheat oven to 350 degrees. To prepare meatballs, mix all ingredients in a bowl; add some water if mixture is dry. Shape into 16 balls and place on a greased baking sheet. Bake about 25 minutes, until golden brown and thoroughly cooked. Serve with sauce over spaghetti if desired. Serves 4. Per serving: 380 calories, 19g fat, 60mg chol., 23g prot., 33g carbs., 8g fiber, 540mg sodium.
“Cooking with your children can have a remarkable impact.” — Chef Jon Ashton
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Penne with Sausage Ragout Ingredients: 1 tablespoon vegetable oil 1 /2 cup chopped red onion 8 ounces chicken and sun-dried tomato sausage, chopped 5 roma tomatoes 12 ounces whole-wheat penne, cooked 1 /2 cup grated Parmigiano Reggiano cheese
Directions: Heat oil in a nonstick skillet; add onion and saute 2 minutes. Add sausage; cook 5 minutes. Add tomatoes; saute 5 minutes. Serve over pasta. Top with cheese. Serves 4. If you’d like a juicier ragout, add 1/4 cup tomato juice and 1/2 cup chicken broth. Per serving: 460 calories, 10g fat, 55mg chol., 25g prot., 68g carbs., 8g fiber, 490mg sodium.
Relish Photos
Salmon Burgers The crisp soy cucumbers are great with the salmon patties. Ingredients: 1 pound uncooked salmon, skinned 1 tablespoon minced garlic 3 tablespoons Dijon mustard 1 /2 teaspoon salt Black pepper 2 tablespoons canola oil 4 seeded hamburger buns 1 tablespoon butter, softened 4 romaine lettuce leaves
Directions: Chop salmon in medium-size pieces, place in food processor in 2 batches, and pulse to dice. Transfer to a bowl. Add garlic, mustard, salt and pepper. Mix thoroughly. Divide salmon mixture into 4 portions. Flatten into four patties. Heat a large skillet over mediumhigh heat; add oil. When oil is hot, place patties in pan and cook until browned, 3 to 4 minutes per side. Toast buns. Spread inside of buns with butter. Place patties on bun bottoms. Place bun tops on top. Garnish with quick soy cucumber and lettuce. Per serving (without Soy Cucumber): 470 calories, 28g fat, 85mg chol., 33g prot., 20g carbs., 2g fiber, 740mg sodium.
Quick Soy Cucumber Ingredients: 1 tablespoon honey 1 tablespoon soy sauce 1 /4 cup rice wine vinegar 1 teaspoon sesame oil 1 /4 teaspoon salt Black pepper 1 unpeeled English cucumber, thinly sliced
Directions: Combine first 6 ingredients in a mixing bowl. Add cucumber and let marinate 15 minutes. Drain before using. Serves 4. Per serving: 25 calories, 1g fat, 0mg chol., 1g prot., 5g carbs., 1g fiber, 180mg sodium.
Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 A15
Embassy Suites provides ideal location modate the large-scale cooking show and expo. The show will be held in the Mountain Holly, Pinyon he Relish Cooking Pine and River Birch Show and Expo couldn’t have found rooms, an area totaling a better host than the Em- more than 22,080 square feet. bassy Suites location in During a breakfast meet Loveland. With more than 40,000 square feet of event and greet at Embassy space in the John Q Ham- Suites on April 16, Chef Jon Ashton said he’s excitmons Conference Center, ed to bring the Relish the hotel and conference Cooking Show and Expo to center will easily accomJADE CODY SPECIAL SECTIONS EDITOR
T
Chef Jon Ashton speaks to a crowd at Embassy Suites in Loveland on April 16. RH photo/ Jade Cody
Loveland. “It takes a lot of courage to bring an English Chef into town,” Ashton joked. The Chef plans to bring his trademark sense of humor and perhaps some dance moves to Embassy Suites on May 20. “I like to cook with a smile,” Ashton
said, “I don’t know any other way. We plan to do a little dancing,” he said. “It’s important to dance, cause food does a little dancin’ on your taste buds.” He’ll have plenty of room to dance at Embassy Suites.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Fresh cooking with Eheart RHEMA MUNCY SPECIAL SECTIONS REPORTER
B
owls of fresh spices lined the glass countertop along with a smattering of vegetables ready for delicious transformation. Relish chef Jon Ashton stepped into an Eheart Interior Solutions dream kitchen, ready to demonstrate his passion for inspiring a healthy America, one veggie tray at a time. “For a healthier America, what is important is to look at herbs and spices for adding the aromatic flavor,” Ashton said. The recipes Ashton prepared for the Eheart demonstration were a lovely guacamole and a smashing white bean salad, to phrase the dishes Ashton’s way. The chef began by explaining the aromatic importance of fresh spices versus dried. Fresh spices add more flavor and nutrition to a dish. He then ground toasted cumin pods in a coffee grinder, a trick he uses to cook with the freshest spices possible. Just make sure to either have a separate coffee grinder for spices or to run rice through the grinder afterward. “When we toast spices, just like toasting nuts, it brings out all of the aromatic oils,” Ashton said. “So give it a jolly good toasting.” If there is a glut of fresh herbs, Ashton suggested storing them for later by popping them in the microwave for 30 seconds to dry them or using them to make a pesto for other dishes. Another way to preserve fresh herbs is to chop them and freeze them with oil in ice cube trays. As he cooked, Ashton told stories about his travels, different events and growing up in England. He offered advice for choosing an onion with the least amount of sulfur (a I See eHeart/Page 18
RH photos/Rhema Muncy
Above, chef Jon Ashton is ready to prepare healthy dishes at Eheart. Below, the spices used in the guacamole.
Toasted cumin and herb guacamole 4 medium avocados, halved, pitted, peeled and diced 1 tomato, seeded, diced 1 /2 teaspoon cumin seed 1 /2 teaspoon whole black peppercorns 1 teaspoon kisher salt 1 /4 cup fresh cilantro leaves, chopped 1 cup shallots, peeled, minced 1 /2 jalapeno pepper, seeds removed and minced 2 limes, juiced Assorted vegetables (bell pepper, broccoli, fennel, carrots, cauliflower, sugar snap peas), cut into bite-sized pieces or spears
Directions: Preheat a small saute pan over medium-high heat. Add cumin seeds and peppercorns and toast until fragrant, about 2 minutes. Stir frequently with a wooden spoon or jostle the pan to prevent burning. Cool slightly. Transfer to a clean coffee bean or spice grinder and pulse until finely ground. Place avocados in a large bowl and add lime juice. Using a potato masher or fork, mash avocados coarsely. Mix in all remaining ingredients, including the toasted spices. Transfer to a serving bowl and garnish with a few extra herb leaves. Place he bowl on a platter and arrange cut vegetables around. For extra crisp vegetables, submerge in a bowl of ice water for 30 minutes then drain well prior to serving.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Cannellini Beans with Sun-Dried Tomato Vinaigrette Serves 6 Ingredients: For the vinaigrette — 1 /4 cup extra-virgin olive oil 2 tablespoons sun-dried tomato-infused oil (from a jar of sun-dried tomatoes) 1 tablespoon red wine vinegar 1 /4 cup sun-dried tomatoes, chopped 1 /4 teaspoon sea salt Coarsely ground black pepper For the beans: 2 (16-ounce) cans cannellini or great northern beans, rinsed and drained 1 /3 cup red onion, finely chopped 2 garlic cloves, finely minced 6 basil leaves, chopped 1 ounce Manchego cheese, grated
Directions: To prepare the vinaigrette, whisk together all ingredients in a small bowl. Combine beans and vinaigrette and let stand at least one hour. Add red onion, garlic, basil and cheese just before serving. The Same recipe could be put on bread for bruschetta or popped into a blender and made into a spread — use leftovers this way. 4 medium avocados, halved, pitted, peeled and diced 1 tomato, seeded, diced 1 /2 teaspoon cumin seed 1 /2 teaspoon whole black peppercorns 1 teaspoon kisher salt
RH photos/Rhema Muncy
Above, an eHeart demonstration kitchen featuring all of the partners of the show. Below, spices for the bean salad.
Eheart From Page 16
Specialty Appliance will provide the stove, double oven and refrigerator. Water Systems will install the plumbing, sink and faucet. General contractor Doll Construction will be on hand to oversee the framing and make sure everything comes together safely. There will be a water feed on the sink with a basin to keep the grey water from the THE EHEART SHOW KITCHEN show to be recycled, accordFor the live cooking demon- ing to Eheart Director of Support Services Eddie Daly. stration on May 20, Eheart Designs is assembling a There will be a water feed kitchen with their partners. “The kitchen will show the Earthwoods custom cabinetry ability of the Eheart store to will build a frame and cabinet coordinate large projects as set, Weaver Stone Company well as showcase partner’s talwill provide countertops and ents,” Daly said. red or Vidalia variety) to prevent eyes from burning. He also expressed the importance of setting out vegetables with dishes, the only offering for dipping he provided with the the guacamole and the bean salad. “If it doesn’t taste ok, I’m English and I can get away with it,” Ashton said.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 A19
What’s for Dinner? The editors of Relish magazine bring you six of their favorite dishes most anyone can rustle up BRAISED CHICKEN WITH FIRE-ROASTED TOMATOES Ingredients: 1 (14-ounce) can diced fire-roasted tomatoes 3 /4 cup reduced-sodium chicken broth 11/2 tablespoons tomato paste 11/2 teaspoons finely grated orange rind 1 /2 teaspoon kosher salt 1 /8 teaspoon coarsely ground black pepper 6 boneless, skinless chicken breasts (5 ounces each) 2 tablespoons seasoned dry breadcrumbs 2 tablespoons extra-virgin olive oil, divided Half green bell pepper, cut into thin strips (about 1 cup) 1 onion, vertically sliced (about 1 cup) 1 (8-ounce) package sliced mushrooms 3 /4 cup shredded provolone or moz- Braised Chicken with Fire-Roasted Tomatoes zarella cheese Directions: 1. Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside. 2. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a
plate. 3. Heat remaining oil in skillet. Add green pepper, onion and mushrooms; saute until mushroom liquid evaporates and vegetables are tender, 7 to 12 minutes. 4. Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover and bring to a boil; reduce heat and simmer until
Photo courtesy of Relish
chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute. Serves 6. Nutrition info per serving: 320 calories, 12g fat, 105mg chol., 42g prot., 11g carbs., 2g fiber, 560mg sodium. — Recipe by Jean Kressy
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
MISSISSIPPI CAVIAR With its sprightly, fresh taste, this bean dish is perfect with chips, as a side with chicken, fish or beef or as a vegetarian entree on its own. Serve with a cheese quesadilla for dinner.
Photo courtesy of Relish
Mississippi Caviar Directions: 1. Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well. 2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips or cheese quesadillas.
Makes about 8 cups. Nutrition info per (1/2-cup) serving: 130 calories, 7g fat, 0mg chol., 4g prot., 14g carbs., 3g fiber, 430mg sodium. — Recipe by Patricia Griffith, Southern Oven Foods
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Ingredients: 1 (15-ounce) can black-eye peas, drained 1 (15-ounce) can black beans, drained 1 (15-ounce) can whole kernel corn, drained 2 large tomatoes, seeded and diced 1 medium onion, diced 1 medium green bell pepper, diced 3 tablespoons minced garlic (about 8 cloves) 1 /2 bunch cilantro, chopped (about 1 /2 cup) 1 jalapeno pepper, seeded and finely chopped Juice of 1 lime 1 teaspoon Italian seasoning 1 (7-ounce) package dry Italian dressing mix (such as Good Seasons) 1 /2 cup extra-virgin olive oil 1 /2 cup vinegar
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 A21 PASTA WITH FIRE-ROASTED VODKA SAUCE Pasta with vodka sauce is an American invention that combines tomato sauce with a splash of vodka and cream. The addition of fire-roasted tomatoes adds a subtle smoky flavor. Ingredients: 1 tablespoon extra-virgin olive oil 1 cup diced onion (about 4 ounces) 3 /4 cup diced carrots 1 /3 cup vodka 1 (14-ounce) can diced fire-roasted tomatoes, undrained 1 (14-ounce) can diced tomatoes with roasted garlic, undrained 1 cup water 1 tablespoon tomato paste 1 teaspoon sugar 1 /4 teaspoon kosher salt
1 /4 teaspoon coarsely ground black pepper 1 /4 cup heavy cream 6 cups hot cooked penne (about 12 ounces)
Directions: Heat oil in a large nonstick skillet over mediumhigh heat. Add onions and carrots; cook, stirring occasionally, until onion is soft, about 4 minutes. Add vodka and next 7 ingredients (vodka through pepper); bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add cream; stir. Serve over hot penne. Serves 6. Nutrition info per serving: 439 calories, 10g fat, 20mg chol., 10g prot., 63g carbs, 4.5g fiber, 877mg sodium. — Recipe by Jean Kressy
Photos courtesy of Relish
Pasta with Fire-Roasted Vodka Sauce
CHICKEN CHILI This is a perfect follow-up to a dinner of rotisserie chicken. Make the chicken broth from the chicken bones, and toss the leftover chicken in the chili. Barley gives it lots of fiber. Look for bags of barley next to the rice in the supermarket.
Chicken Chili
broth or canned reducedsodium chicken broth 4 to 8 cups chopped kale (optional) 1 /2 cup shredded Monterey Jack or Cheddar cheese Chopped green onions Sour cream
Directions: Heat oil in a Dutch oven Ingredients: over medium heat. Add leeks 2 tablespoons olive oil and garlic; saute 5 minutes. 1 cup chopped leeks or Add cumin, cumin seed and onion turkey sausage. Cook until 3 garlic cloves, chopped sausage is browned. Add 2 teaspoons ground cumin chopped chicken, barley, 1 teaspoon cumin seed beans, jalapeno, broth and 1 pound ground turkey kale, if using. Bring to a boil sausage and simmer until barley is 3 cups roughly chopped cooked, about 20 minutes. rotisserie chicken Serve topped with cheese, 2 (16-ounce) cans garban- green onions and sour zo beans, drained cream. Serves 10. 2 /3 cup barley Nutrition info per serving: 2 teaspoons pickled 360 calories, 14g fat, 100mg jalapeno chol., 30g prot., 30g carbs., 6 cups homemade chicken 7g fiber, 830mg sodium.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010 PESTO SHRIMP WITH COUSCOUS Ingredients: 1 /3 cup hot reduced-sodium chicken or vegetable broth 1 /2 cup uncooked couscous 1 /2 cup chopped red bell peppers 1 /2 cup slivered onion 2 tablespoons olive oil 1 /2 teaspoon salt Coarsely ground black pepper 1 /2 pound large shrimp, peeled and deveined 4 tablespoons sun-dried tomato pesto Directions: 1. Preheat oven to 425 degrees. 2. Pour broth over couscous; cover and let stand 5 minutes. 3. Combine couscous, bell peppers,
LASAGNA WITH CHEDDAR CHEESE Meat Sauce ingredients: 1 pound lean ground beef 1 /2 pound Italian sausage 1 cup chopped onion 1 tablespoon minced garlic 1 cup dry white wine 2 tablespoons tomato paste 2 tablespoons chopped fresh parsley 1 /2 teaspoon crushed red pepper 1 (15-ounce) can crushed tomatoes in puree Bechamel Sauce ingredients: 1 /4 cup butter 1 /4 cup all-purpose flour 1 /2 teaspoon salt 1 /4 teaspoon pepper 1 /4 teaspoon ground nutmeg 3 cups 2 percent reduced-fat milk 12 sheets no-boil lasagna noodles 3 cups shredded aged Cheddar cheese Directions: 1. To prepare meat sauce, cook beef and sausage in a large skillet
onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 2. Nutrition info per serving: 420 calories, 16g fat, 175mg chol., 29g prot., 41g carbs., 3g fiber, 940mg sodium. — Recipe by David DiResta and Joanne Foran
Photos courtesy of Relish
Pesto Shrimp with Couscous
evenly to cover noodles) and then one-third of the bechamel sauce. Top with one-third of the cheese. Repeat layers (starting with noodles) twice. 5. Bake, uncovered, 35 to 40 minutes, covering loosely with foil during the last 10 minutes if top browns too much. Let stand 15 minutes before cutting. Serves 10 to 12. Lasagna with Cheddar Cheese over medium-high heat until browned, about 10 minutes, breaking into small pieces. Spoon out most of the fat. Reduce heat to medium. Add onion and garlic; saute 5 minutes. Add wine; bring to a boil. Reduce heat and cook, stirring occasionally, until wine is nearly evaporated. Stir in tomato paste, chives, parsley and crushed red pepper. Stir in crushed tomatoes. Bring to a simmer; reduce heat. Simmer until sauce thickens, 10 to 15 minutes. 2. To prepare bechamel sauce, melt butter in a medium saucepan over
medium heat. Whisk in flour, salt, pepper and nutmeg. Cook and stir 1 minute. Gradually whisk in milk. Cook and stir with whisk until thick and bubbly, about 10 minutes. Cool 10 minutes. 3. Preheat oven to 400 degrees. 4. Spread 3/4 cup meat sauce in bottom of a 13-by9-inch baking pan. Place 4 sheets of lasagna crosswise in pan over sauce, overlapping slightly. (The sheets will not reach all the way across the pan, but they will expand as they bake.) Top with one-third of the meat sauce (spreading
Nutrition info per serving: 260 calories, 24g fat, 60mg chol., 24g prot., 31g carbs., 2g fiber, 710mg sodium. Variations: French-Style Lasagna: Substitute Comte (French Gruyere) cheese for Cheddar cheese. Substitute 1 tablespoon crushed dried rosemary for the parsley. Use ground pork instead of the Italian sausage. Italian-Style Lasagna: Substitute Parmigiano Reggiano for the Cheddar cheese. Substitute 2 teaspoons dried basil and 2 teaspoons dried oregano for the parsley. — Recipe by Wini Moranville
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THE RELISH COOKING SHOW AND EXPO MENU Join Chef Jon Ashton as he demonstrates the following five recipes: (1) Crispy Herbed Chicken with Prosciutto Chicken breasts are pounded to an even thickness and sautéed quickly to help keep them moist. (2) Shortcakes with Macerated Berries Using “Granny’s Ashton’s” recipe, these shortcakes pair traditional British scones with juicy fresh berries. (3) Simple Asparagus Saute Blanching and sauteing asparagus keeps it bright green and flavorful. (4) Linguine with Garlic, Shallots and Parmigiano Reggiano Delicate, salty anchovies melt into the wine-based sauce, making an indulgent yet easy pasta dish that comes together in a flash. (5) Fresh Tomato Salad A fresh, bright accompaniment to the savory Crispy Herbed Chicken.
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Kitchen tool time
worth every penny. Grating lemon rind will never be the same. 7. Digital Kitchen Timer: I use a programmable timer at home. It’s handy when multi-tasking. RELISH 8. Cast Iron Skillet: Season it with some oil, and it will be just as resistant to sticking as its nonstick pans. elish Chef Jon Ashton shares 9. Silicone Spatulas and Brushes: his must-have kitchen tools for Silicone spatulas withstand heat up every type of home. to 800 degrees and never lose their 1. Cutting Board: I use a wooden Boos Board. Stay away from glass, Co- shape chip or crack. Silicone brushes rian and acrylic boards; they actually are perfect for basting meats, and unlike conventional basting brushes, dull knives. they’re easy to clean. 2. Meat Thermometer: A digital 10. Serrated Bread Knife: A good meat thermometer gives the quickest read, but the point is to use any ther- chef’s knife is a must, but so in a mometer to make sure you don’t un- bread knife. It’s great for slicing tomatoes, too. dercooked or overcooked your food. 11. Whisks: A whisk is essential for 3. Mandolin: To get perfect vegetamaking any smooth sauce or batter. bles, I use a mandolin. Simple ones A good investment is a medium-size cost less than $20 at most stores. balloon whisk. 4. Nonstick Tongs: Foods won’t 12. Mexican-Style Juicer: This stick or get torn by nonstick tips. lemon and lime squeezer is great for Look for ones that lock for storage. getting every bit of juice out. 5. Vegetable Peeler: A must have. 13. Silpat: This baking mat fits on There are so many out there. Choose top of your baking sheet to provide a one with a nice grip. nonstick surface. Perfect for cookies, 6. Microplane: I use a microplane candies and breads, Silpats can be to grate hard cheese cheese, chocoused instead of parchment paper in late and ginger. Microplanes are
Translate a chef’s kitchen to your own
R
Relish photos
ovens up to 480 degrees. 14. Immersion Blender: A handy tool when making sauces and creamy soups on the stovetop, immersion blenders can be found at most cookware and department stores. 15. Grill Pan: These versatile pans are perfect for any grilled foods such as paninis.
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SENIOR EXPO & TABLOID
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Expo: June 15, 2010 9 am - 3 pm • Outlets of Loveland (North of Nike)
Tab: Published June 9, 2010 in the Reporter-Herald & RH Weekly • Loveland is rated the #1 place to retire by AARP magazine • Full color tab containing stories and information important to Seniors • Forty vendors will showcase their productss • Door Prizes throughout the entire event
ADMISSION IS FREE - SEE YOU THERE! TH HERE!
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Sunday LOVELAND REPORTER-HERALD/Relish May 9, 2010
Reuse, Recycle, Create Relish Food and Prop Stylist Teresa Blackburn presents some of the inventive, economical projects she’s created for Relish. ON A PEDESTAL Let’s reorganize, clean out and repurpose some items in the cupboards. I seem to accumulate odd, one-of-a-kind dishes, wine glasses and tumblers throughout the year. So this year, I am going to turn them into serving stands. I never seem to have small cake or cookie stands or something special on which to display appetizers. What You’ll Need: • Saucers or plates of any size • Wine glasses or tumblers that reflect the style of your saucers or plates. (Tip: if you do not have any
of these in your cupboards, a quick trip to your local thrift store will open up a world of possibilities.) • Glass glue or any strong craft glue suited for glass (available at any craft or hardware store) To Do: • Turn glassware upside down. Place saucers on top, playing around with various combinations until you have some that please you. • Apply glue to the glass “foot” and then set the saucer or plate on top pressing down gently. Allow glue to set for 24 hours. • Use for food or centerpieces. • Wash gently by hand and hand dry.
MISMATCHED TABLE SETTINGS Things don’t have to match. Pick up one-of-a-kind wine glasses, plates, flatware and linens from your local flea market, junk store and yard sale, and mix and match when you entertain. This frees you from thinking you never have enough things to set a nice table, and it is a modern, timeless way to entertain.