Post-Tribune Latest news from Post-Tribune Online en-us (Editor) Post-Tribune 84 34 30 Copyright 2014 <![CDATA[ Go For the Food: The ultimate beer run in Vermont ]]> Lead story image

MONTPELIER, Vt. — Let’s not call this a “beer run.” That has such a Friday night frat boy connotation. Let’s instead call this a “beer journey.” The ultimate beer journey. For the ultimate cult beer. If you have even a passing interest in great beer, chances are good you’ve heard of Heady Topper, the intensely hoppy, grapefruitily delicious American double IPA by The Alchemist Brewery in Waterbury, Vermont. It is wildly popular, famously hard to get, and always comes emblazoned with the admonishment: “Drink from the can!” How wildly popular? It has been rated one of the top beers in … ]]> Wed, 17 Sep 2014 02:07:51 -0500 <![CDATA[ Fall flavor: pumpkin pie in a cinnamon bun ]]>

A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet? That’s right. We took our autumn baking to a delicious new level by combining two classics, then topping them with an intensely good homemade caramel sauce spiked with flaked sea salt for added oomph and to contrast all that sweetness. When slicing the log of dough into individual buns, a serrated knife works well. You also can use unflavored, unwaxed dental floss (or heavy thread). To do this, hold a length of floss (about 15 inches or so) by both ends. Slide the floss under … ]]> Wed, 17 Sep 2014 02:08:14 -0500 <![CDATA[ Dorie Greenspan: Here’s what you should bake next ]]> Lead story image

The annoying thing about Dorie Greenspan is that no matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake ... If you listen to her long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious baked treat. Her can-do attitude is that infectious. It’s OK to hate her just a little bit for it. Luckily, Greenspan’s latest cookbook, “Baking Chez Moi” (Houghton Mifflin Harcourt, 2014), has little tolerance for time- or skill-intensive baking. The idea for it came from the realization … ]]> Wed, 17 Sep 2014 02:08:04 -0500 <![CDATA[ Go For the Food: Bourbon in Louisville ]]> Lead story image

LOUISVILLE, Ky. — In Kentucky’s bourbon country, the classic American whiskey isn’t just for sipping anymore. Restaurants stretching along the Urban Bourbon Trail in Louisville are creating bourbon-inspired sauces and glazes to jazz up main courses, side dishes and desserts. The 6-year-old bourbon cocktail and culinary experience has grown to 34 establishments, adding more zest to the city’s nightlife. The trail’s growth is part of a bourbon revival occurring both nationally and in Kentucky’s largest city, where whiskey-making dates back to the late 1700s and where a portion of Main Street known as “Whiskey Row” was once home to as … ]]> Wed, 10 Sep 2014 02:06:38 -0500 <![CDATA[ Go For the Food: Famous noodles in Bangkok ]]> Lead story image

BANGKOK — With its fluorescent bulbs and cafeteria-style tables, the Bangkok restaurant Raan Jay Fai wouldn’t win any awards for interior decorating. But that hasn’t deterred Martha Stewart, one of the restaurant’s many fans. After a visit and memorable meal, the decor guru called the restaurant’s 70-year-old owner and sole chef — who is named Jay Fai — “the best cook in Thailand.” Michelin-starred chefs have come to the restaurant for tutelage in the art of traditional wok cooking over intensely hot charcoal braziers. Bangkok’s well-heeled park their luxury cars outside, which is a good clue for first-timers who have … ]]> Wed, 03 Sep 2014 02:06:57 -0500 <![CDATA[ Lyonnais-style salad, plus an easier way to poach an egg ]]> Lead story image

Several years ago, Lyonnais salads were quite the rage in New York’s French bistros. Then the fad faded and I forgot all about them. That is until this summer, when I had the opportunity to teach some classes in Lyons and reacquainted myself with this regional delight. The classic recipe calls for frisee lettuce tossed with mustardy vinaigrette, then topped with lardons (chewy little chunks of bacon), croutons and — ta da! — a poached egg. The poached egg not only makes the salad quite substantial, but — thanks to the luxurious way the yolk coats the greens once it … ]]> Wed, 10 Sep 2014 02:06:51 -0500 <![CDATA[ Whole grains, honey make for healthy snack cake ]]> Lead story image

My grandma, Ursula, relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it. My mom loved honey, too, favoring the creamy, spun variety, which she smeared on toasted hunks of white bread slathered with butter. And her go-to dessert was a sweet apple-honey Rosh Hashanah-style torte she learned to make during a short period in my childhood when we celebrated both Christian and Jewish holidays. Now in my own home, I add a dollop of honey to … ]]> Wed, 03 Sep 2014 02:07:08 -0500 <![CDATA[ Go For the Food: Just wing it in Buffalo ]]> Lead story image

BUFFALO, N.Y. — Credit for the classic Buffalo wing goes to Teressa Bellissimo, who developed the dish in the kitchen of the Anchor Bar in 1964. Fifty years later, the Main Street eatery remains a must-see for countless culinary visitors. But there’s no need to confine yourself to one place if you’re winging your way to New York’s second-largest city; the fiery finger food is a staple at virtually every pizza joint and pub you’ll visit. The fun is that no two wings are quite the same. Anchor Bar wings sizzle in the deep fryer until crispy. They then are … ]]> Wed, 27 Aug 2014 02:09:25 -0500 <![CDATA[ DIY makes cured salmon an everyday pleasure ]]> Lead story image

The trouble with cured salmon? We tend to treat it like, well ... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It’s partly a case of association; we think of it as a specialty item not intended for everyday eating. But it’s also a case of cost. Cured (as well as its close cousin, smoked) salmon isn’t cheap. So we decided to break both those barriers. Let’s start with cost. Gravlax — as cured salmon is … ]]> Wed, 27 Aug 2014 02:09:37 -0500 <![CDATA[ Yes, you can do brunch in Rome ]]> Lead story image

ROME — Rome is a sightseer’s dream, and for many visitors, indulging in authentic Italian cuisine is one of the biggest draws. But for nonlocals, the first meal of the day can be a bit of a letdown. Breakfast in Italy is a stand-up affair: You crowd at the bar, scarf down a stale pastry and a shot of espresso, and in five minutes flat, the day has begun. Tourists quickly learn that if they dare to plop down at a table in the center of Rome, they may be slapped with an extra table service charge and ushered out … ]]> Wed, 20 Aug 2014 02:07:37 -0500 <![CDATA[ McDonald’s to sell packaged coffee nationally ]]>

NEW YORK — McDonald’s plans to start selling its packaged coffee at supermarkets nationally by early next year, a move intended to help raise the profile of the coffee sold at its U.S. restaurants. The world’s biggest hamburger chain has made a deal with Kraft Foods to manufacture and distribute the bags of McCafe ground and whole bean coffee, as well as single-cup pods that can be used in at-home coffee machines. Other chains, such as Starbucks and Dunkin’ Donuts, already sell branded packaged coffee at retailers. McDonald’s, based in Oak Brook, Illinois, has highlighted coffee as a key growth … ]]> Tue, 19 Aug 2014 14:27:55 -0500 <![CDATA[ Turn your zucchini abundance into no-fry fries ]]> Lead story image

Those darn zucchini! There’s an army of them occupying your garden right now, and each one is as big as a blimp. What if I told you there’s a way to transform the whole lot of them into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying. To start, you toast up some panko breadcrumbs in a dry skillet, which ensures that the finished product — the breaded zucchini — has the toasted taste … ]]> Wed, 20 Aug 2014 02:07:58 -0500 <![CDATA[ Go For the Food: Old-world tradition in Bucharest ]]> Lead story image

BUCHAREST, Romania — There’s no better place in Bucharest for food or a cold drink than Caru cu Bere, a fabled restaurant in the Old City that has been serving cold beer, spicy sausages and a lot more since the last year of the 19th century. Step into the neo-Gothic establishment that looks like it should be in a castle and you may think you are in Paris a century ago or an old-world Bavarian beer hall — except that the food and ambience are decidedly Romanian: hearty, meaty and noisy. Jo Harris, a British visitor there for a drink … ]]> Sun, 14 Sep 2014 06:25:34 -0500 <![CDATA[ Go For the Food: A taste of Mexico in Salt Lake City ]]> Lead story image

SALT LAKE CITY — In a west side Salt Lake City neighborhood known for tire shops and taco joints, a pineapple turns on a spit over layers of smoky, marinated pork. The dish is called al pastor, and the place is called Chunga’s. Cooks shave the meat seasoned with chipotle and guajillo peppers, pile it into warm corn tortillas and top it with onion, cilantro and matchstick slices of fresh fruit. Few spots offered the specialty in Salt Lake City until owner Roberto Contreras opened the restaurant about seven years ago. But customers “know al pastor now and they know … ]]> Sun, 07 Sep 2014 06:18:32 -0500 <![CDATA[ Grilled chicken salad keeps Labor Day healthy ]]> Lead story image

Labor Day, summer’s last hurrah, is a feast day. And mostly — tell the truth! — we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check! Vegetables and other light fare? Not so much. The standard routine amounts to the summer version of Thanksgiving, except that after the meal everyone collapses onto the lawn rather than a couch. Allow me to propose an alternative — a dish that’s simultaneously light and refreshing and substantial: chicken paillard. “Paillard” is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. … ]]> Sun, 14 Sep 2014 06:25:41 -0500 <![CDATA[ Plant water sales are flowing strongly ]]> Lead story image

Coconut water, maple water, even birch and cactus waters ... A quick inventory of beverages in the produce section makes it clear: Plant waters are rising. Soda and non-fresh juice sales are flat or slipping slightly, but plant-based products such as coconut water — along with other alternative beverages, such as kombucha and tea-based drinks — are growing, particularly those sold alongside fruits and veggies, according to data compiled by market research firm Nielsen. “The one area of the store where we are just seeing phenomenal growth is the produce department,” said Sherry Frey, health and wellness expert for Nielsen. … ]]> Sun, 14 Sep 2014 06:25:48 -0500