I'm back in the "real world" after a week away at Murray State University's Low-Residency Master of Fine Arts in Creative Writing program. Wow! That's a mouthful.
The week was filled with writing workshops, lectures and readings from authors Lee Martin (nonfiction and fiction), George Singleton (fiction) and Kentucky's own George Ella Lyon (multi-tasking writer/teacher/singer). The two weeks each year at school are exciting but exhausting. We generally ran from 9 a.m. to 9 p.m. or later with extended meal breaks. Plus, we had homework every night. My next (and hopefully final) residency will be in January.
I hope to resume posting sometime this week so bear with me.
Wednesday, July 23, 2008
Thursday, July 10, 2008
A week at school
Next week I'll return to my old stomping grounds of Murray, Ky., for a week of graduate level classes. We usually don't have much free time, but when we do, we tend to eat out for lunch and dinner. The Big Apple Cafe, located "down south" back in my undergraduate days, is now in town to cater to college and the community. Other restaurants on the list in the past include Jasmine, a Thai place, and Los Portales, a Mexican place.
I'll return to posting the week of July 21.
I'll return to posting the week of July 21.
Marilyn Kunz just can't stay out of the kitchen
She's back.
Longtime Mansion of Golconda owner Marilyn Kuntz has opened Sugar and Spice, a bakery and cooking school at 147 Barkley Drive in Grand Rivers. Previously the home of Patti Tullar, the house is now outfitted with a commercial kitchen suitable for cooking classes. Kuntz plans to offer two courses a month: artisan bread and "Marilyn Does Paula Deen."
A class on artisan bread for July 10 is already filled. The second artisan bread class will be on July 17 at a time to be determined by the participants. "Marilyn Does Paula Deen" will be July 22. Kuntz will do her own take on Deen's Southern cuisine, including her Georgia accent for about 10 minutes.
Kuntz also offers baked goods beginning each morning at 8.
Information: 362-2362.
While in Grand Rivers, remember that Patti's now has outdoor seating available on weekends. No reservations are needed.
Blue Sky Vineyard's Seyval received Best of Class honors in the 2008 Indy International Wine Competition.
"My philosophy on wine making is to let the grapes express themselves in the wine," said Karen Hand, wine maker at Blue Sky Vineyard in Makanda, Ill. "I believe that wines made from southern Illinois grapes can compete with wines all over the world. Receiving high marks in a well-known international wine competition is proof that southern Illinois can and does produce quality wine."
The winery is located at 3150 S. Rocky Comfort Road, Makanda, Ill. Information: 618-995-9463.
Hydrox brand cookies apparently will be back in stores at the end of August, according to a press release from Kellogg's.
To celebrate the return of a beloved cookie classic, the Kellogg Company wants people to tell their stories about the creme-filled chocolate cookie. Participants should list why they're the biggest Hydrox cookie fan in America and send along photos, too. Three winners will receive a grand prize, including a six-month supply of cookies and a trip for two to New York City.
Entries will be accepted through July 14 at Hydroxcookies.com.
In case you didn't know, the Sunshine Biscuit Company introduced Hydrox cookies in 1908. A limited centennial edition will be available later this summer.
When it's too hot for a caffeine jolt, try an iced latte.
Nestle sent this recipe that requires just five minutes prep.
Iced cinnamon
honey latte
1/4 cup instant coffee granules
2 tablespoons cinnamon vanilla creme flavored coffee creamer (powdered)
1/3 cup boiling water
1/3 cup honey
2 cups cold water
3 cups 1 percent or skim milk
Ice cubes
Dissolve coffee granules and creamer in boiling water in a heat-proof pitcher. Stir in honey; mix well. Stir in cold water and milk. Serve over ice.
Leigh Landini Wright, Paducah Sun features editor, can be contacted at 575-8658 or llandini@paducahsun.com.
Longtime Mansion of Golconda owner Marilyn Kuntz has opened Sugar and Spice, a bakery and cooking school at 147 Barkley Drive in Grand Rivers. Previously the home of Patti Tullar, the house is now outfitted with a commercial kitchen suitable for cooking classes. Kuntz plans to offer two courses a month: artisan bread and "Marilyn Does Paula Deen."
A class on artisan bread for July 10 is already filled. The second artisan bread class will be on July 17 at a time to be determined by the participants. "Marilyn Does Paula Deen" will be July 22. Kuntz will do her own take on Deen's Southern cuisine, including her Georgia accent for about 10 minutes.
Kuntz also offers baked goods beginning each morning at 8.
Information: 362-2362.
While in Grand Rivers, remember that Patti's now has outdoor seating available on weekends. No reservations are needed.
Blue Sky Vineyard's Seyval received Best of Class honors in the 2008 Indy International Wine Competition.
"My philosophy on wine making is to let the grapes express themselves in the wine," said Karen Hand, wine maker at Blue Sky Vineyard in Makanda, Ill. "I believe that wines made from southern Illinois grapes can compete with wines all over the world. Receiving high marks in a well-known international wine competition is proof that southern Illinois can and does produce quality wine."
The winery is located at 3150 S. Rocky Comfort Road, Makanda, Ill. Information: 618-995-9463.
Hydrox brand cookies apparently will be back in stores at the end of August, according to a press release from Kellogg's.
To celebrate the return of a beloved cookie classic, the Kellogg Company wants people to tell their stories about the creme-filled chocolate cookie. Participants should list why they're the biggest Hydrox cookie fan in America and send along photos, too. Three winners will receive a grand prize, including a six-month supply of cookies and a trip for two to New York City.
Entries will be accepted through July 14 at Hydroxcookies.com.
In case you didn't know, the Sunshine Biscuit Company introduced Hydrox cookies in 1908. A limited centennial edition will be available later this summer.
When it's too hot for a caffeine jolt, try an iced latte.
Nestle sent this recipe that requires just five minutes prep.
Iced cinnamon
honey latte
1/4 cup instant coffee granules
2 tablespoons cinnamon vanilla creme flavored coffee creamer (powdered)
1/3 cup boiling water
1/3 cup honey
2 cups cold water
3 cups 1 percent or skim milk
Ice cubes
Dissolve coffee granules and creamer in boiling water in a heat-proof pitcher. Stir in honey; mix well. Stir in cold water and milk. Serve over ice.
Leigh Landini Wright, Paducah Sun features editor, can be contacted at 575-8658 or llandini@paducahsun.com.
Paducah native wins award
Laura Katherine Farrell of Paducah is spending her summer abroad in the kitchen. The 24-year-old Farrell, a senior at Mississippi University for Women in Columbus, won the Cooking in Ireland internship, sponsored by chef Paul Flynn, the owner of the Tannery Restaurant.
"I've always wanted to go to Ireland my whole life," Farrell said in a press release. "From what I've read, Irish cuisine is where California cuisine was in the 70s and 80s, before it was made famous by Alice Waters and others."
We'll have to try to catch up with Farrell to find out what she did on her summer vacation.
"I've always wanted to go to Ireland my whole life," Farrell said in a press release. "From what I've read, Irish cuisine is where California cuisine was in the 70s and 80s, before it was made famous by Alice Waters and others."
We'll have to try to catch up with Farrell to find out what she did on her summer vacation.
Wednesday, July 2, 2008
Taste page today
The Sun's Taste page this week offers sweet endings to your Fourth of July celebration? Check out it out for ideas on desserts ranging from cherry ice cream parfaits to a super-easy brownie cake dessert.
If you have ideas for upcoming pages, I'd love to hear from you. Drop me a line at llandini@paducahsun.com or leave comments on the blog. If you are having problems leaving comments, please let me know.
If you have ideas for upcoming pages, I'd love to hear from you. Drop me a line at llandini@paducahsun.com or leave comments on the blog. If you are having problems leaving comments, please let me know.
Sampling of tastes today
Visitors at Broadbent's Gourmet Market and Deli today can take a dip.
The Kuttawa-based market and country ham processing plant plans special samplings each day this week as Broadbent's celebrates its grand opening. For "Take a Dip" day today, visitors can sample a variety of vegetable, fruit and chip dips. On Thursday, they can sample sauces suitable for the grill and barbecue, and on Friday, visitors can try Kentucky-made salsas. Desserts such as Chaney's Dairy Ice Creams and a variety of Kentucky pies will be available on Saturday.
Tours of the plant will be offered beginning at 10 a.m. and on each hour through 3 p.m. today through Saturday.
Kentucky Supreme Court Justice Bill Cunningham also will sign copies of his books from 11 a.m. to 1 p.m. Thursday.
The plant and market is at 257 Mary Blue Drive. Information: 388-0609.
July is my favorite month. It's National Ice Cream Month, designed in 1984 by former President Ronald Reagan.
More than 90 percent of U.S. households eat ice cream and frozen desserts, according to the International Dairy Foods Association.
For inspiration, check out Martha Stewart Living's Web site (marthastewart.com). Her June 26 e-newsletter contained five recipes for ice cream treats and ideas for do-it-yourself ice cream cooks.
To help you navigate her voluminous Web site, I'll list the five recipe topics:
Brownie-and-Peanut Butter Ice Cream Sandwiches
Ice Cream and Berry Pops
Watermelon Bombe
Rocky Road Sundae
Peaches-and-Cream Ice Cream Cake
Yet another food holiday is National Daiquiri Day on July 19.
The cocktail contains rum, fresh lime juice, ice and sugar. According to Bacardi, the first daiquiri was hand-shaken, not frozen or blended with fruit.
Mining engineer Jennings Stockton Cox invented a cocktail in Daiquiri, Cuba in 1898. The cocktail was intended to boost the miners' morale during the sweltering summer. He showed the men how to combine lime juice, sugar, crushed ice and rum into the drink.
Try this classic recipe for a taste of old-fashioned daiquiris:
3 parts rum
1 part lime or lemon juice
1/2 part sugar
In a blender or shaker with ice, combine ingredients. Blend or shake and pour into a glass.
Smucker's is asking families to share their recipes and traditions with the company on its Web site (www.smuckers.com) through Aug. 11 for a chance to win five-day, four night trip for eight to Walt Disney World.
The recipe must contain at least 1/4 cup of Smucker's brand jams, jellies, preserves or fruit butter, and families should tell how the recipe makes family celebrations special. The recipe also must have been passed down for at least two generations.
Leigh Landini Wright, The Paducah Sun's features editor, can be contacted at 575-8658 or llandini@paducahsun.com
The Kuttawa-based market and country ham processing plant plans special samplings each day this week as Broadbent's celebrates its grand opening. For "Take a Dip" day today, visitors can sample a variety of vegetable, fruit and chip dips. On Thursday, they can sample sauces suitable for the grill and barbecue, and on Friday, visitors can try Kentucky-made salsas. Desserts such as Chaney's Dairy Ice Creams and a variety of Kentucky pies will be available on Saturday.
Tours of the plant will be offered beginning at 10 a.m. and on each hour through 3 p.m. today through Saturday.
Kentucky Supreme Court Justice Bill Cunningham also will sign copies of his books from 11 a.m. to 1 p.m. Thursday.
The plant and market is at 257 Mary Blue Drive. Information: 388-0609.
July is my favorite month. It's National Ice Cream Month, designed in 1984 by former President Ronald Reagan.
More than 90 percent of U.S. households eat ice cream and frozen desserts, according to the International Dairy Foods Association.
For inspiration, check out Martha Stewart Living's Web site (marthastewart.com). Her June 26 e-newsletter contained five recipes for ice cream treats and ideas for do-it-yourself ice cream cooks.
To help you navigate her voluminous Web site, I'll list the five recipe topics:
Brownie-and-Peanut Butter Ice Cream Sandwiches
Ice Cream and Berry Pops
Watermelon Bombe
Rocky Road Sundae
Peaches-and-Cream Ice Cream Cake
Yet another food holiday is National Daiquiri Day on July 19.
The cocktail contains rum, fresh lime juice, ice and sugar. According to Bacardi, the first daiquiri was hand-shaken, not frozen or blended with fruit.
Mining engineer Jennings Stockton Cox invented a cocktail in Daiquiri, Cuba in 1898. The cocktail was intended to boost the miners' morale during the sweltering summer. He showed the men how to combine lime juice, sugar, crushed ice and rum into the drink.
Try this classic recipe for a taste of old-fashioned daiquiris:
3 parts rum
1 part lime or lemon juice
1/2 part sugar
In a blender or shaker with ice, combine ingredients. Blend or shake and pour into a glass.
Smucker's is asking families to share their recipes and traditions with the company on its Web site (www.smuckers.com) through Aug. 11 for a chance to win five-day, four night trip for eight to Walt Disney World.
The recipe must contain at least 1/4 cup of Smucker's brand jams, jellies, preserves or fruit butter, and families should tell how the recipe makes family celebrations special. The recipe also must have been passed down for at least two generations.
Leigh Landini Wright, The Paducah Sun's features editor, can be contacted at 575-8658 or llandini@paducahsun.com
Tuesday, June 24, 2008
Chicken recipes
Considering the previous post on an abundance of chicken in the family freezer, I was delighted when an envelope with the logo "How to Cook Chicken" arrived on my desk today. Inside, I found two chicken recipes and a CD filled with photography of the dishes. Perhaps this can help any of us who either a) love chicken dishes or b) stocked up at a sale. The second recipe looks better, but each person has her or his unique taste. Enjoy.
Grilled Chicken Parcels with Tomato-Basil Vinaigrette
Serves 4
1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper
Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil
Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved
Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.
Prepare gas or charcoal grill.
In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.
In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.
Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.
Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber
Asian Chicken Skewers with Hot and Sour Mango Dip
Serves 4
1 ½ pounds chicken tenderloins
Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk
Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint
In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.
Prepare gas or charcoal grill.
In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.
Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.
Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber
Grilled Chicken Parcels with Tomato-Basil Vinaigrette
Serves 4
1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper
Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil
Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved
Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.
Prepare gas or charcoal grill.
In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.
In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.
Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.
Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber
Asian Chicken Skewers with Hot and Sour Mango Dip
Serves 4
1 ½ pounds chicken tenderloins
Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk
Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint
In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.
Prepare gas or charcoal grill.
In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.
Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.
Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber
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