Tag Archives: chef

We Love Local Foods!

 Whether you get your  news from  NBC  CNN  Twitter  YouTube  Huff Post or the U.S. Department of Agriculture, it would be hard not to know that it’s been a very dry year across the country.

Colorado struggles periodically with its high-desert heritage, but our local growers are innovative and smart. And because so many Colorado families are into healthy lifestyles and local fruits, vegetables and greens, they are flocking to the “local produce” section in greater numbers.

FreshPack has Olathe Sweet CornColorado peaches, melons and cantaloupesActually we have much more Colorado-grown goodies than ever before — both conventionally grown and certified organic.

FreshPack asked Chef Michael Long to help us figure a new thing to do with Colorado chiogga beets and, what d’ya know, he made the prettiest Bull’s Eye salad with a red cactus pear vinaigrette.

We are always trying to figure out new ways to put all of this locally grown abundence to work for your health and enjoyment. What are your ideas?

Call us at 303.412.6232 for more information on local green beans, cabbages, cilantro, greens, lettuces, onions, radishes, potatoes and tomatoes.  It’s like a garden around here!

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State of the Onion

Are we hearing strains of Hail to the Chef?  No, Article II, Section 3 of the U.S. Constitution does not require this particular report, but we were thinking about onions the other day and thought we’d do our best.

Kim Prall came up with another perfect (and perfectly simple) winner, a little ahead of the Vidalia season:

Grilled Onion Blossoms

  1. Core the center of Vidalia onion or any sweet onion ¾ down and discard core
  2. Place one pat of butter in the onion
  3. Place one beef  bullion  cube in the well with the butter
  4. Wrap the onion in foil approx 3 times the size of the onion pulling the excess foil into a blossom at the top
  5. Twist the onion in the foil tightly leaving the excess foil flared out
  6. Grill on a hot grill for approx 30 to 45 min.  Onion will glaze and brown  on the bottom

Looking through the Winter foods section of  Sunday Suppers At Lucques we found possibly the best onion tart recipe ever  (on page 297) — because, of course, cantal and applewood-smoked bacon can’t help but improve onion tart. 

The What’s Cooking America website has loads of onion recipes, and if it is snowing where you are (as it is here, on this SOTU day) you might be seriously into French Onion Soup the Cooks Illustrated way (by way of the Food.com site) because you carmelize the onions in the oven instead of standing  at the stove for an hour and a half.

Stay warm, America!  

Colorado Organic Chefs

Great answers from Colorado organic chefs Alex Seidel (Fruition) and  Ryan Hardy (Montagna).