Shelbyville Times-Gazette: Life : Food

Food

The bowl I delight in (01/22/12)
The Latin word "Fruor" means "I delight in" and is the source of our word "fruit." I have found myself, as many others with me, missing this delicious part of our diet. Whole or sliced these nutritious and colorful harvests make a wonderful sunny after noon snack...

Harvest your pantry for winter comfort foods (01/15/12)
Winter is the perfect time for comfort foods. Hearty and flavorful dishes that warm you to the soul in meat and potatoes style. While there isn't much growing outside to fill these dishes, your pantry holds the key to creating great dinners packed with nutrition and produce. Actually, January is canned food month so let's celebrate with recipes from the pantry...

Slow cooker cake -- a sweet solution (01/08/12)
Not much of a baker? No worries. Dessert does not have to be daunting. But a little creativity will go a long way. Mary Pitner of Shelbyville recently served a fun yet very simple dessert for her friends and coworkers to enjoy during a holiday get together, and it's likely a dish her friends won't soon forget....

Lasagna rolls: Tasty and easy (01/08/12)
For a while, I was the only one in my family who actually enjoyed cooking. My sister used to make jokes about how I would have to do the cooking for her future family or they would be getting fast food or macaroni and cheese every night of the week...

A meal fit for a ... student (01/01/12)
If you've read my columns before, you know that I love to eat. One of the most exciting things about coming home is knowing that not only will I get home-cooked meals, but also, I will get to take a break from the Wendy's dollar menu for a few weeks...

New favorites 'pinned' down at Pinterest (12/25/11)
If you're looking for that perfect last-minute recipe for your holiday dinner, you might consider giving Pinterest a try. Several months ago, I caught on to the buzz I'd heard related to this website. Ten minutes on the website turned into an hour and though I should have been studying for finals, I had found dozens of new recipes to try...

Make breakfast memorable with 'kitchen sink scramble' (12/25/11)
Make breakfast memorable with this kitchen sink scrambleI truly believe the old saying that breakfast is the most important meal of the day. After spending some quality time in Europe and Southeast Asia soon after graduating from college, I learned that bacon, eggs and cereal are not the only menu items one should consider for the first meal of the day...

Old recipes get a new lease on life (12/18/11)
Food is one of those things that transcends all boundaries, including that of time. One of the coolest parts of working at a community newspaper is that you really and truly never know what the day will bring. Good news, breaking news, an invitation to a great luncheon -- a chance to meet a new face, each day brings with it something new...

Fruits refresh the palate in winter, too (12/11/11)
Fruit is not the first thing that comes to mind with thoughts of the holidays. But if we think about it, fruits have long been linked to this season. For me, it all began as a child when Santa always put an apple and an orange in my stocking as a special treat. The red felt boot with my name in white that my Mom had made would bulge with the biggest apples and oranges I had ever seen...

Pork roast's got the right stuff (12/11/11)
We all seem to get our fill of chicken and dressing, ham and turkey during the cold winter months, especially around the holidays. Pork is another one of my favorite things to eat this time of year, especially because of its diversity. As my brother continues to test out his skills in the kitchen, I have been reaping the benefits of some pretty fantastic meals. ...

The anthropology of 'cue revealed in new book (12/04/11)
There are some topics that people take very personally, as my cousin Ted Maclin has discovered. "We say in the book that there are four things that you don't want to bring up in conversation unless you want to get into an argument: religion, politics, college football and barbecue, not necessarily in that order."...

Get ready to feast (11/27/11)
If we eat with our eyes, then guests of Sherry Richardson's recent holiday party got full at first glance. From pumpkin pie squares to classic shortbread cookies, Richardson beautifully arranged her goodies on a serving platter for guests to enjoy. The presentation proved to be as popular as the flavor -- and the purses...

East Side kids reveal turkey recipes (11/24/11)
We asked kindergarten students at East Side Elementary how to make a turkey for Thanksgiving. Their advice: Make sure it's hot! --- You go to the store and get the turkey in a can. Cook it very, very hot -- Samora Brown --- You go to Walmart and get a turkey and put stuff in it. Put it in the oven for 14 minutes at 500 degrees...

Kale -- the comfort food you never suspected (11/20/11)
Who knew that kale, a "super food" known for its high contents of vitamins K, C, iron and other minerals, could be so comforting? Sure, if you cook it down some and blend it with other greens and pork fat, it might be reasonable to consider it a comfort food, but for me, kale always seemed to work best as a garnish -- until a recent demonstration by Whitney Danhof, University of Tennessee extension agent...

Simple is best for holiday cooking (11/20/11)
There's so much hype when it comes to Thanksgiving, so many decisions, so much prep work. Who's hosting this year? Who's bringing the green bean casserole? My family for the main course, your family for dessert, okay honey? Personally, it's my favorite holiday of the year, and growing up my family had plenty of annual traditions. ...

Get the party started! (11/20/11)
We're all focused on the main course this time of year; turkey, ham, potatoes, casseroles and plenty of pie to boot. In planning for holidays, however, it's important to remember the first course. The right appetizers turn a good meal into a great evening, but that doesn't mean you have to spend a whole lot of time and effort on your mission to warm up your dinner crowd...

Don't be bashful about experimenting in the kitchen (11/13/11)
The kitchen is my test lab for trying new recipes and inventing others. It has been since I was in grade school making ketchup sandwiches, among other things. And my family, friends and even casual acquaintances know I am addicted to hot stuff. I love chili peppers -- the hotter the better...

Comforting cabbage (11/13/11)
Cabbage doesn't exactly bring to mind glamorous, beautiful dishes and upscale dining. What this rather homely vegetable brings to mind for me is comforting family meals. My first memory of cabbage on the table was what Mom called New England Boiled Dinner. Cabbage, potatoes, carrots and onions were simmered with a corned beef for hours on the stove, filling the house with a mouth watering aroma...

T-G staff holds annual cookie swap (11/06/11)
The holiday season is upon us, and the Times-Gazette crew recently kicked it off with a cookie swap. Cookie swaps are a fun way to exchange ideas and indulge without spending hours in the kitchen. Cookies aren't your thing? Organize an appetizer swap with your friends or coworkers. ...

Seasonal sensation: The gift of food (11/06/11)
Homemade gifts warm the heart and fill the belly, which is a good thing, because you'll likely be hearing about them more than ever this year as locals look for meaningful ways to celebrate the holiday season without putting a big dent in the wallet...

It's all about the points (10/30/11)
I went to a chili supper the other night, and while I was walking back to my spot at the table with a scrumptious pumpkin dessert in my hand, someone called out to me, "Hey, Bro. Doug., how many points is that dessert?" This person knew that I was a part of the Weight Watchers program and she thought that I shouldn't be eating a scrumptious pumpkin dessert. ...

Cornish game hen on the grill with a Southwestern twist (10/23/11)
Barbecued Cornish game hen is one of my favorites and I have a favorite made-from-scratch Southwestern style barbecue sauce that anyone can tailor to suit his own tastes. I clipped the basic recipe, which I have adapted, from a magazine 30 years ago and just thinking about it makes me want to fire up the grill...

T-G provides food for thought (10/09/11)
Tasty treats are a always a promise at the Times-Gazette's annual coffee, and this year was no exception. In honor of National Newspaper Week Oct. 2-8, the newspaper welcomed guests for a coffee break that included a delicious array of homemade treats ranging from savory carmelized onion dip to sopaphilla cheesecake. Those recipes are featured below, along with several others you'll definitely want to add to your collection...

Pumpkin tricks and treats (10/09/11)
Jack-o-lanterns and decorating might be the most popular use of pumpkins this time of year, but the real treasure lies in the smaller pie pumpkins that are made for cooking. Pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin cake, even roasted pumpkin with maple syrup or a creamy pumpkin soup highlight this wonderful fall vegetable...

These tasty sesame noodles are easy to make -- and eat (10/02/11)
I love noodles and noodle dishes of every nationality from the United States to Europe and Asia. Set a noodle dish in front of me and I am in heaven. Even better, give me a noodle recipe and I will try it. That's what happened recently when I saw a recipe I stumbled upon for asian-style sesame noodles -- REAL sesame noodles without the peanut butter I've seen in some versions of the dish...

Taco Ring looks great, tastes fantastic (09/18/11)
In my next life I'd like to learn to be a food stylist. Can you imagine having wonderful food prepared for you; food you get to arrange nicely and photograph before indulging in? And getting paid for all that? Of course, writing an occasional and very much amateur food column (in my case) doesn't qualify me as a professional food writer or photographer; it does allow me to daydream every now and then. ...

Looks great, tastes fantastic (09/18/11)
In my next life I'd like to learn to be a food stylist. Can you imagine having wonderful food prepared for you; food you get to arrange nicely and photograph before indulging in? And getting paid for all that? Of course, writing an occasional and very much amateur food column (in my case) doesn't qualify me as a professional food writer or photographer; it does allow me to daydream every now and then. ...

Incredible edible eggplant (09/11/11)
Eggplant is an often overlooked vegetable in the produce section. It is beautiful with its glossy purple/black skin and little green cap, but what do you do with it when you get it home? Actually, eggplant is very versatile and often used in European, Middle Eastern and Asian cuisines. It loves to absorb other flavors and has a texture that makes it a good meat substitute in dishes such as eggplant parmesan...

Pamper your passion for perfect prime rib (09/04/11)
Ever wonder how to make an award-winning prime rib? The first thing that you need is a great piece of rib loin well marbled with fat or you will need to lard the meat. (Larding is the method of putting fat into meat that does not have enough natural fat.) Fat inside the loin will give it more flavor and add to the natural moistness of the final product.

Simple garden recipe building and stockpiling (08/28/11)
I have completely enjoyed my garden this year. I planted everything from corn to sunflowers and everything in between. My husband didn't realize how serious I was when I told him to till me up a BIG area. I have enjoyed caring for my plants and watching them grow and even the weeding...

Chicken cordon bleu is 'good stuff' from the heart (08/28/11)
In his song, "The Good Stuff," Kenny Chesney makes reference to a husband who eats burnt suppers and asks for seconds, to keep from hurting his new wife's feelings, during the couple's first year of marriage. Remember your wife's or husband's burnt corn bread and lumpy mashed potatoes? I bet you do...

Summer's redemption: Sweet corn (08/14/11)
I must admit that summer is not my favorite time of the year. It's hot and dry and I feel more cooped up than in the winter. But if there is one redeeming factor for summer it is when the sweet corn hits its peak. The pop of the kernels in your mouth and the burst of sweetness and juice are just plain hard to beat. Even non-vegetable lovers and children like corn...

Chocolate fantasy: for local chef, image and taste go together (08/14/11)
If the man immediately seems familiar, it might be that he bears an uncanny resemblance to a childhood icon. Dressed always in a jaunty top hat, tuxedo jacket close at hand and wearing cuff links shaped like dollar signs, he brings to mind Rich Uncle Pennybags, the old man in a top hat who has adorned the Monopoly box since 1936...

Chocolate lessons, movie on the schedule (07/22/11)
Chocolate lovers have an opportunity for a special treat this Saturday, when local resident Daniel Hooberry demonstrates his craft on the square. A master chocolatier with classical culinary training, Hooberry will educate visitors about the history of chocolate and how to evaluate its taste...

A chili day in summer heat (07/22/11)
Although there's such a thing as "Cincinnati chili" -- often with hints of cinnamon or clove, and served over spaghetti -- retired firefighter Bill Donovan of Cincinnati, Ohio, won't be entering it in the chili cookoff Saturday on the Shelbyville square...

Chili, chocolate, chicken! (07/20/11)
Grab a spoon and head downtown Saturday morning for a local foodie's dream: The Chili, Chocolate and Chicken Cookoff, from 9 a.m. to 4 p.m. on the courthouse square. The chili part of the event features 20 teams from 10 states and Canada. Late entries may be received through the end of day on Friday...

Treat worth a scare (07/17/11)
What's better than a big dish of homemade vanilla ice cream on a hot day in July, particularly today -- National Ice Cream Sunday? Probably not much, but the laugh I likely gave my neighbors -- perhaps anyone who lives within a 50-mile radius -- might have come close. Chill bumps run up my arms as I think about the scenario...

Cans of memories (07/12/11)
Many people have fond memories of their mothers and grandmothers canning pickles and vegetables during the summer as gardens bear forth. Kitchen tables full of clean Mason jars, mounds of rings and lids which served dozens of other good uses in their offseason. Always, there was the big metal cooker steaming away on the stove, a regulator bobbing on the top, keeping time to the pressure of steam building in the chamber...

Squash that appetite! (07/10/11)
Here a squash, there a squash, everywhere a squash, squash. When the zucchini, yellow squash and patty pans start maturing in the garden, the harvest is plentiful and the question of the day is "What do I do with it all?". The good news is that these summer squashes are so versatile. They can be used in dishes from salads and appetizers to breads and desserts...

Luau goodies keep T-G crowd satisfied (06/26/11)
The Times-Gazette held its annual employee company cook-out on Tuesday. In spite of the rain outside, the Luau-themed event continued and featured a dessert competition. Taking first place honors was a cake that would make Angry Birds shriek with joy. Jamie Ovick used a boxed cake mix, pink frosting and round cake pans to construct a replica of a roasted pig - complete with an apple-stuffed mouth. Janis Cannon's Hawaiian Pie took second place while Tracy Simmons' Polynesian Delight placed third...

A tribute to Texas Czech (06/12/11)
Where can you get handmade sausages and hotdogs, try three different types of Kolache and have a lunch of the best sauerkraut and cabbage rolls you've ever eaten? If you're thinking Eastern Europe, think a little closer -- Texas actually! Gay Ervin and I just returned from the International Association of Culinary Professionals Conference in Austin, Texas. ...

What's on your plate? Is it healthy? (06/10/11)
Earlier this month Agriculture Secretary Tom Vilsack joined with First Lady Michelle Obama and Surgeon General Dr. Regina Benjamin to introduce the USDA's new food icon -- MyPlate -- a simple reminder to make healthy food choices. Local nutritionists and dieticians applaud this move to replace the familiar Food Pyramid...

Recipe contest adds to Moon Pie fest ingredients (06/02/11)
What could be better than a Moon Pie and an RC Cola? That's the question they ask in Bell Buckle this time each year, as the RC Cola & Moon Pie festival rolls around. This year, they've come up with an answer. A special treat, made with Moon Pies or RC Cola...

Kids' diets aren't our big crisis (05/29/11)
The latest action on the food Nazi front -- there's a price on poor old Ronald McDonald's head. Apparently, the goofy guy with the big feet is the sole person to blame for our country's obesity crisis. It seems he, personally, is the one forcing these children to eat these unhealthy Happy Meals, which, according to the Nutrition Nazis, shouldn't legally be called Happy Meals, but Potential Heart Attack 40 years Down the Road meals...

Taste and Tell: food so swell! (05/29/11)
Members of the Beta Iota Chapter of Epsilon Sigma Alpha held their annual "Taste and Tell" dinner at the home of Betty Powell. Janie Burks served as co-hostess. After sampling each dish, recipes were shared. The following were all favorites: Angel Lush...

Bring on the broccoli (05/08/11)
President George H. W. Bush may not have been a broccoli fan, but he must be in the minority as the average person in the United States eats 4 � pounds of broccoli each year. As a cool weather crop, May is the perfect time to enjoy this tasty and versatile vegetable. ...

Welcome spring with asparagus (04/10/11)
Nothing welcomes spring in the kitchen more than fresh asparagus. Ideal spring conditions can cause these flavorful stalks to grow more than ten inches in a twenty-four hour period, which is good for us who want to cook with it. If you have only used the canned asparagus, I encourage you to try using the fresh this spring for a whole new taste...

Biscuit queen rakes in dough (04/03/11)
There is something about Mary Cobble's biscuits that even with identical ingredients sets them apart and above the rest. She is Shelbyville's queen of biscuit-making and she holds court most mornings at the Hardee's on Madison Street. Last week, she was rewarded for 30 years and about 12 million biscuits with a certificate for her tenure and another for her baking prowess...

Piece 'o pizza, please! (03/20/11)
Growing up in my house, Friday night was pizza night. As far as I was concerned, though, pizza night could have been Friday, Saturday and Sunday night. Crab legs and filet? Nah ... my last meal will be a giant, bubbly, hot, gooey, thin slice of N.Y. style pizza. Blue cheese on the side, please...

Get hooked on potato chip fish (03/06/11)
You don't have to go to a pub to get your fix. Next time your taste buds are calling for the crispy, tangy combination of fried cod and fried potato chips, try "salt-and-vinegar potato chip fish," from Relishmag.com (recipe by Laraine Perri). Prepared and baked in less than 20 minutes, it's a far better choice no matter how you look at it than its deep fried sister...

Rosemary Potato Frittata (02/20/11)
Similar in composition to an omelet, the frittata is elegant enough for a spot on the brunch menu yet simple enough for a quick weeknight dinner for the person on the go. "The frittata is like an open omelet," said Whitney Danhof, University of Tennessee Extension Agent...

Simple, succulent salmon (02/20/11)
The call of the grill was too strong. Before I knew it, I was soaking hickory wood chips for a nice salmon filet -- with skin on -- I had just purchased. Salmon is a great fish for the grill, especially with the grill hood down to let the moist hickory smoke melt into the sweet salmon flesh. It's not smoked salmon, of course, but it is just as delicious...

Easy-to-fix oats win every time (02/20/11)
Dr. Oz said that one thing he can't live without is steel cut oats. He has them every morning for breakfast. I had never heard of steel cut oats until I heard Dr. Oz talk about their virtues on his TV program. So I was curious. After all, it was some kind of oatmeal, and I do like oatmeal...

Fired up over chili (02/17/11)
Saturday night will see a number of "firsts" for the Wartrace Volunteer Fire Department. It's the first time the department has held a chili supper and auction fundraiser -- and it's the first time since the passing of the late, great '"Hoss" Cartwright that his legendary chili will be cooked again...

Hunger pangs? Relax. Girl Scout cookies are arriving (02/10/11)
Spring may be taking its time about showing up in Bedford County, but there's another annual tradition that will be here Saturday -- snow or no snow. "The Girl Scout cookies are coming!" said Virginia Dennis, service unit manager for the Bedford County Girl Scouts...

Old dish, new twist (01/30/11)
In this era of Korean barbecue food trucks, molecular gastronomy and foodie obsessions even among kindergarteners, a renewed fascination with country captain -- an Americanized "curry" recipe dating back at least 154 years -- seems either horribly quaint or painfully hip...

A bowl of red on a cold night (01/23/11)
There are few things more satisfying on a cold winter night than a hot bowl of chili. But "chili" can mean different things to different people. A Facebook friend of mine recently posted about seeing Skyline chili, named after a popular Cincinnati restaurant, available in local stores. ...

Citrus warms chilly days (01/16/11)
I like to think of citrus fruits and juices as liquid sunshine during the long winter months. Its tangy, perky flavor wakes up the taste buds and reminds us of sunny Florida or California. Citrus is so versatile it can be used in main dishes, salads, desserts and side dishes. It is also good for winter months since it is high in vitamin C which helps strengthen the immune system. So I encourage you to break into citrus fruits and juices this month...

King Turnip reigns (01/09/11)
Isn't it wonderful that just when the cold season comes around, all the wonderful fruits and vegetables that help us fight those colds come in season? Oranges, tangerines and grapefruits are fresh and vegetables like cabbage, broccoli and cauliflower and of course root veggies like leeks, potatoes, carrots, onions, sweet potatoes -- turnips -- are great this time of year, just in time for making a big pot of soup to fight that cold...

Origin, purpose of coupons revealed (01/09/11)
Before one can adequately determine whether or not couponing is something they should add to their lives, they must have a clear definition of what a coupon is and why it has become so popular. Webster's Dictionary defines coupon as, "a portion of certificate, ticket, label, advertisement, or such, set off from the main body by dotted lines or the like to emphasize its separability, entitling the holder to something, as a gift or discount."...

New year, new goals, new successes (01/02/11)
It's time again to make those New Year's Resolutions! "I am going to eat better, save more money, balance my time better..." Do any of these sound familiar? Unfortunately, they seem to be disturbingly familiar time and time again. Are you tired of making the same New Year's resolutions year after year and unsuccessfully completing them? It has been said, "Insanity is doing the same thing over and over and expecting different results." I am ready for some different results, how about you?...

Cooking Channel is a winner (01/02/11)
In June 2009, I wrote a column for the T-G complaining about how Food Network had de-emphasized cooking shows, especially smart cooking shows, in favor of competition shows and personality-driven shows featuring Guy Fieri shouting catch phrases. I knew that Food Network, which was getting good ratings, was unlikely to change its approach. ...

Pasta, please! (12/26/10)
As I look at my bank statement from the past month, I notice a trend. Most of my money has been spent on one thing: food. At least it's a necessity of life I'm draining my bank account for! If you've read any of my columns before, then you know I love to cook, and that I love to eat even more. College students don't have many opportunities to cook, but we do always make time to eat -- whether we're broke or not (and most of us are)...

A dog, a brother and the Mafia (12/19/10)
About eight years ago, while attending a horse show in Lexington, Ky., I fell in love with an 8-week-old pure bred boxer pup. Not so much of a surprise, since I adore all dogs. A friend of mine traveling with me at the time also fell in love. We were both only about 22 at the time and didn't have the sense to think things through...

Mafia: Chicken? Yes, if it's in the kitchen (12/19/10)
Mom's Mafia Chicken is a super simple Italian dish that is featured in American Profile's "Hometown Cookbook." When I stumbled upon the recipe, it reminded me of my brother and I couldn't resist giving it a try. With capers, sun dried tomatoes, and artichokes, the pasta dish has tons of flavor and the creamy finish atop angel hair pasta adds the perfect amount of comfort to the elegant dish...

Sun Drop as a food (12/12/10)
Over the years, I have been confused once or twice over soft drinks -- Southern style. The dialogue goes something like this: Southerner: "Do you want a Coke with that?" Me: "Why, sure, that sounds great!" Southerner: "What kind?" Me: "What kind of what? Hmmm, hello, I said, yes, I'll have a Coke."...

Peachy keen chops (12/05/10)
There's no need for summer weather to get your fix for luscious peaches. In fact, Peachy Pork Chops call for the canned version, but when you taste the sauce you won't care. I have no idea where my mom came up with her recipe for Peachy Pork Chops, but they have been a staple in my family for years -- and we love them. ...

Pom app�tit! (11/28/10)
Isn't it great when you stumble upon a wonderful recipe that turns out to be fabulous? This is especially wonderful when it's not even a recipe, but rather, just a quick concoction you've thrown together at the last minute. My co-worker Mandy Flynn is also a good friend of mine. Our babies are only six months apart in age, and both of our partners travel a lot during the week, and so we usually get together for dinner at least once a week...

Talkin' turkey: Shoot it, cook it, add whipped cream (11/25/10)
Thanksgiving is all about tradition, and one favorite newspaper tradition is getting turkey recipes from the youngest chefs around -- kindergartners. The recipes from the kids at Liberty School, way out in the country, were as varied as can be expected, but it was an interesting note that when children living in town are asked how to cook a turkey few of them mention going out and shooting it first...

Turkey times two (11/21/10)
For weeks, we look forward to Thanksgiving. The dressing, the green bean casserole, cranberry sauce, mashed potatoes and gravy -- the turkey. But just like we can only take so many hours of relatives or football, if you're me, by the day after Thanksgiving, the thought of eating yet another turkey sandwich is daunting...

Cranberry Orange Scones and holiday baking tips (11/14/10)
November was always the start of the baking season when I was growing up. Mom would always start with the quick breads -- banana, pumpkin and zucchini -- to go into the freezer ready for breakfast or a tray to take to work. Next would come the fruitcake because it needed to "age" for six weeks to develop full flavor for Christmas. Then came the cookies -- dozens of different types for wonderful cookie trays...

Gone Green: Granny Smith apples key to this easy dessert (11/07/10)
I'm not a baker -- it requires too much precision for my chaotic mind. When I have a sweet tooth I would just assume order dessert at a restaurant than bake it myself, only to waste half the batch once the sweet tooth is trumped by the guilty conscience...

It's not in the looks (10/31/10)
I can still today, years after her death, hear my grandmother setting one of her bratty 12 children or 25 grandchildren straight by telling one of us: "You are no better than anyone else and no one else is better than you." She was an angel sent from above, truly a remarkable woman who showed us all the true meaning of grace...

Wings fly toward the top (10/29/10)
The third annual Poultry City All Wings Cookoff warmed up South Main Street on Thursday evening, with professionals and amateurs competing for bragging rights and a year-long free web page on www.bestofshelbyville.org. "It was awesome, by far our best yet," said Calvin Cannon, event organizer. "It was our biggest crowd so far so we're definitely growing. Most people came right after work. Those people had seen it in the paper and made it a point to come out."...

Filling fall food (10/24/10)
Fall is my favorite time of year for food. I came in Monday morning, excited to put together a recipe this week that featured apples, pumpkins, squash or maybe even a harvest soup of sorts. I called my mom looking for her amazing chicken and apples recipe. ...

Casserole recipe from old standby, the Internet (10/17/10)
The annual Shelbyville-Bedford County Chamber of Commerce coffee at the Times-Gazette has a reputation of being well-attended -- mainly because of the large assortment of good food the newspaper's employees provide. Being relatively new at the Times-Gazette, I wanted to contribute as well, but what would it be?...

A birthday celebration (10/10/10)
True to form, Bedford County's University of Tennessee Extension Office went all out last Tuesday evening -- for a very good reason. "This is something special," said Whitney Danhof, extension agent, explaining the festivities were not something held annually. "This is a one-time thing. Every county across the state is doing something special today to celebrate our history."...

Take out, stay in! (10/03/10)
When I was in high school my Dad went to Washington, D.C. for a few weeks to school. When he returned he had bought two Chinese cookbooks. So Mom experimented with the recipes and we started having really great Chinese food at home. One of our favorites was Kung Pao Chicken and it has become a family classic...

Have a ball...then some more (09/26/10)
I have the privilege of working with a fabulous group of individuals at the Times-Gazette, including the spirited duo best known as "The Sisters." In between the singing, laughing, and teasing, Carol Spray and Mary Cook manage to dedicate a tremendous amount of effort each day toward the construction of the Times-Gazette through their work as page designers...

Orange coconut cake delights the senses (09/19/10)
The Times-Gazette was treated last week to a delicious luncheon, catered by Loly Martone, that was topped off by an orange coconut supreme cake....

Scalloped tomatoes a late-season treat (09/19/10)
Within the next few weeks, we will offer up some -- hopefully -- unique fall recipes, probably featuring pears, pumpkins and apples. I'd like to venture beyond the apple pie and pumpkin cake this year, and cook some new dishes with the classic fall staples...

ORZO-LICIOUS! (09/12/10)
Summer is winding down and soon enough we'll be craving those hearty foods that keep us warm through the winter. So until that time comes, why not eat a little lighter and healthier, perhaps banking some calories for the comfort food to come? Actually, nowadays, there are so many interesting salads at restaurants and even fast food establishments, that you could eat salads every day and not get bored. ...

Green eggs and ... pizza? (09/05/10)
Did you know? Some chickens lay eggs that are neither brown nor white? One breed of chicken that lays beautiful blue or greenish eggs is the Araucana chicken, or the Ameraucana, derived from the Araucana. Also known as "The Easter Egg Chicken," Araucanas get their name from an Indian tribe of Chile, where they were first discovered...

Tale of the dragon (08/29/10)
What's great, weird, sour, and squishy, and tastes like candy, apples and sushi -- all at the same time? Answer: Ummm, hello! That's easy ... it's ... like ... dragon fruit! Students at East Side Elementary became experts on the exotic fruit Thursday as part of a government grant the school receives each year to provide students with nourishment as well as an education about different types of produce...

Scent of success: Rib chef absorbed master trainer's skills (08/29/10)
As the horses, and horse owners and trainers roll in every year, Shelbyville seems to come alive with additional flavor. New sights, sounds, and scents fill the Tennessee Walking Horse National Celebration Grounds and even overflow onto Madison Street...

A taste of herbs (08/22/10)
The August meeting of the Shelbyville Woman's Club was all about herbs. Janet Green, of Sleepy Owl Herb Farm in Flintville spoke to the women in attendance. Green was named a North Alabama master gardener in 1999 though she said, "Some of you probably know more about gardening than I do."...

Southern fried chicken and buttered rolls, oh so good (08/15/10)
Southern fried chicken, buttered rolls, coleslaw, and baked beans. Sounds like heaven on a plate. I'm not a huge down-home Southern cooking fan, but when it comes to Mrs. Connie's fried chicken, you can't go wrong. When I was in middle school, my family and some of our close family friends went out on the lake for the fourth of July. Being the person that I am, I was concerned about what we were going to eat for lunch...

Hamburger casserole is family's favorite comfort food (08/08/10)
Comfort food is one of the best things about coming home from college, besides getting to see your parents of course. As those of you who have been to college know, it is definitely not cheap. So when college students are presented with a free or home-cooked meal, we tend to get a little over-excited...

You can make this fluffy white layer cake your own (08/01/10)
Fluffy white cake, beautiful fresh fruit, and sweet and creamy icing. Nothing screams summer more than these ingredients, to me at least. One of my all-time favorite foods is cake. I would eat it for breakfast, lunch, and dinner if I were one of those people who has a high metabolism. Too bad I'm not...

Taste of the Fair (07/13/10)
Does anything go better together than ice cream and the county fair? As much a tradition as livestock classes, clogging, the Tilt-a-Whirl and canned peaches, ice cream deserves its own spotlight at the fair. This year, it will not only be getting a spotlight, it may be getting some national television coverage. ...

Corned beef barbecue is a quick and nutritious meal (07/11/10)
What's better than barbecue in the summertime? Not much. This week I decided to invade my mom's cookbook and see what types of recipes she had hidden in the there. As I was looking through it, she told me about a barbecue recipe her grandmother used to make when she was growing up...

BLT Pasta Salad perfect for Fourth (07/04/10)
Today's the Fourth -- and you know what that means. It's time to make some of your favorite summer recipes. There are several staple dishes that you will find at almost any Fourth of July cookout. One of those dishes is, of course, pasta salad. Pasta salads are very versatile and most of the time, easy to make...

Grants fund fruit, veggie treats (06/02/10)
Have you ever eaten a pluot? Would you be more likely to eat one if someone called it a "dinosaur egg?" Gov. Phil Bredesen and state Education Commissioner Timothy Webb on Thursday announced 121 elementary schools, including four elementary schools within Shelbyville, have been chosen to participate in the Fresh Fruit and Vegetable Program for the 2010-11 school year. ...

Many ways to enjoy this movie time treat (03/07/10)
Tonight's Academy Awards telecast reminds viewers of great movies they may have seen in the past -- not only nominated movies from the past year, but great movies from throughout cinema history. And what better to accompany a movie ... or a celebration of the movies ... than popcorn?...

Laissez les bons temps rouler! (02/14/10)
I've never gotten to go to New Orleans, although I've always wanted to. The closest I ever got was on a family trip to Texas, when we clipped across one tiny corner of Louisiana. My husband and I were supposed to go there for our honeymoon -- until I found out the Pope was going to be there the same weekend and about a million people were planning to greet him...

She made a raspberry puree (02/07/10)
puree .... There's only one problem with this recipe, besides the price of raspberries and the temptation to nibble on the chocolate chips. I spend the whole time I'm fixing it singing "Raspberry Puree" to the tune of Prince's "Raspberry Beret." Raspberry puree...

Pasta dish from scratch is delicious, but easy (01/24/10)
Most cooks are looking for the perfect recipe, one that doesn't take hours in the kitchen but tastes divine and is simple to prepare. Today's recipe fits that description and is meatless too! It is foolproof, and you can adjust the ingredients to suit your personal taste...

Oatmeal Scotchies make mouthfuls of memories (01/17/10)
With new recipes landing in my hands on a daily basis, I often forget about the classics -- and my favorites. When I learned that January is National Oatmeal Month, I knew exactly what I'd be making. Oatmeal Scotchies are certainly nothing new or fancy, but they are one of my favorite cookies of all time. And they remind me of home, and of my mom. It was always such a treat when she'd make these, and they never seemed to last more than five minutes in our house...

Hamburger soup: a shortcut to comfort (01/10/10)
Come January, everyone seems to want to eat healthier. The problem, however, is when cold weather comes our way our desire to shed the extra holiday pounds is often trumped by our stronger desire for comfort foods. I posted a quick blog last week to find out what folks crave this time of year, when temperatures fall below 20 degrees. ...

Bruschetta: Easy and 'yummy' (12/27/09)
My co-worker John Carney forwarded me an e-mail last week with the word, "yummy" in the subject line. That got me curious and after opening the e-mail and reading the ingredients of the recipe, which included artichokes and goat cheese, I knew I had to give it a try...

Few restaurant choices available for Christmas Day diners (12/23/09)
Do you remember the final scene from "A Christmas Story," when the family, whose Christmas meal was ruined by the neighbor's marauding dogs, is sitting down to Peking duck and a serenade of "Fa-ra-ra-ra-ra" from the Chinese restaurant workers? Politically incorrect caroling aside, if you find yourself eating out this Christmas, your meal could be much the same. ...

Sweet treat adds to the holiday, alcohol or not (12/20/09)
Every family has special holiday traditions. Each Christmas, my mother's side of the family gathers on Christmas Day for a full day of festivities. Of course, everything is surrounded by food. Many dishes are family favorites that we all look forward to each year while each year new dishes bring freshness to the table...

A great Cook(ie): Normandy woman bakes holiday delights (12/20/09)
Most people who design their own homes probably don't plan for a closet that's dedicated exclusively to cook books, or build a gourmet kitchen that's centered around an area for baking that can be closed off in case guests arrive before clean up begins...

Loaded Nachos a warm, filling meal (12/13/09)
My dad has always been quite the inventor in the kitchen. It amazes me some of the recipes that he comes up with -- some delicious, some ... interesting. But one recipe Daddy has been cooking for years is hands down a family favorite, especially around the holiday season...

relish� Review: Greens add a new twist to linguine (12/06/09)
December's relish� is stacked up with all things holiday. From recipes for cookies, to gift-giving guides for cooks, to cozy wintery meals for two and a menu for a New Year's brunch to bring luck your way, relish� covers a broad spectrum of tips and ideas this month. You'll be able to take advantage of all it offers come Friday, Dec. 11...

Pep(per) up the holidays: Stuffed jalapenos sure to be a hit at any gathering (12/06/09)
I was in New York for Christmas for the first time in several years. My brother, who has really become the cook of our family, asked me if I wanted to help him host Thanksgiving dinner. I jumped at the opportunity to host a small group, hoping to pick up a few tips from Joe along the way...

Now try the other white meat with a rich sauce (11/29/09)
I'm a self-taught cook although I have taken a number of cooking lessons for techniques and I do watch the Food Network for inspiration, especially the Iron Chef series where the contestants have to make up recipes and food themes as they go. This past weekend I looked in the refrigerator and decided to prepare something with the other white meat, pork tenderloin. This cut of meat is so tender and versatile, you can make almost any kind of appetizer or entree with it...

Potato soup a perfect winter warm-up (11/08/09)
About a month ago, I had a message on my phone at work from an anonymous caller asking me if I knew of any great recipes for potato soup. She had a craving. I know all about those and, though I had plans for the food page already in place for the next couple of weeks, I knew I wanted to help this nice lady feed her craving...

Chili brings out a hungry crowd (11/05/09)
The side streets around Peoples Bank of Bedford County were lined with parked cars Wednesday between 11 a.m. and 2 p.m., and nobody seemed to mind at all. People were walking down the road, calling out greetings to those sitting on the porches, and they were all lining up for lunch. There were lawyers and farmers, mechanics and doctors, politicians and grandmothers of all colors and backgrounds...

Move over, stuffing: panade is an upscale alternative (11/01/09)
"Having reached age 30, it's not often that I find a food so amazingly delicious that it forces me to wonder why I've never had it before. Sure, I'll sometimes have new variations on pasta or risotto or veggies that are so good they're worth remembering. But rarely do I find a dish that is both unlike anything I've had before and so, so scrumptious that I want to eat all five servings of it in one sitting."...

Sweet taste of success follows cooking show (10/25/09)
If burning, red eyes with dark circles under them are indicators of success, I'm OK with that -- today. That's how most of my friends at the Times-Gazette, including myself, look and feel this morning, which happens to be the day after our sold-out relish� Cooking School and Expo...

A night of fun and recipes as chef wows cooking show crowd (10/21/09)
It's hard to tell who was having more fun Tuesday night at the sold-out Times-Gazette/relish� magazine Cooking Show and Expo with chef Jon Ashton -- the crowd, or Ashton. "It's really, really lovely of you to believe in me and believe in the magazine and let us in your life and have a bit of a laugh," the English cook said at the event, staged at the Calsonic Arena...

Cooking show recipes (10/20/09)
Sofrito is a rich saut�ed mixture of onion, peppers and garlic that makes for a great tomato sauce. It is used in many Puerto Rican dishes. Use a lean ground beef, but not the leanest, so that the meatballs will be tender. Sofrito Sauce:...

relish�/Times-Gazette Cooking Show will be high-energy fun, says chef Ashton (10/18/09)
"Lots of culinary entertainment." That's what folks coming out to see Tuesday's relish�/Times-Gazette Cooking Show and Expo can expect, said relish� chef Jon Ashton, in a phone interview Friday with the Times-Gazette. And who better to explain the evening's venue than the British rascal himself -- the star of the evening's comedy-filled culinary show....

Not your average pumpkin pie (10/18/09)
When it comes to food and fall, apples, pumpkins and squash seem to be the staples. From savory soups to sweet pumpkin latt�s to deep dish apple pies, I love every bit of what food offers each fall. But when you're ready to move on to something just a little different, pumpkin crunch cake is the perfect dessert for you. ...

Calsonic Arena crew members are quick change artists (10/16/09)
When Calsonic Arena opened in 1989, 20 years ago, officials from the Celebration and from the arena's benefactor and naming sponsor, Calsonic Manufacturing Corp. (now CalsonicKansei North America), said they hoped it would be not only a place for equestrian competition but also for a wide variety of events to benefit the community...

Food expo star offers delicious fall treat (10/11/09)
In anticipation of the upcoming cooking school and expo Oct. 20, sponsored by the T-G and relish� Magazine, I perused through the recipes relish� chef Jon Ashton is planning to prepare for the Shelbyville Cooking Show. I was able to see pictures of the dishes as well and by the time I had finished looking through Ashton's recipe plan, I was starving...

Salmon cakes with glazed sweet potatoes make dinner delightful (10/04/09)
I've been in the kitchen a lot these days, and I've got a few Band-Aids on my left hand to prove it. I don't know what my problem is, but when I cook during the work week I tend to rush; hence, I burn myself. You'd think I'd learn by now, but the oven rack and me just don't get along well...

Relish Review: Food expo promises mouth-watering delights (09/30/09)
Each month, I look forward to receiving my copy of Relish, a food magazine that T-G subscribers receive once a month. I receive my copy a few days before it goes in the paper, which gives me a couple of days to try out some of the great recipes the magazine features and review them for you...

Delicious, filling dinners are easy and quick (09/20/09)
Months back, I received an e-mail from Andrea Bolden of Unionville. Having been a field editor for Taste of Home magazine for 10 years, Andrea loves to cook. She has contributed to several cookbooks -- regional, local and family -- and has also earned awards for her cooking...

Learn your kitchen mathematics (09/20/09)
We were making pear preserves the other day and the recipe called for 3/4 pound of sugar to each pound of pears. We were using our postage meter to figure out how many cups of sugar to add to our 10 pounds of pears. That's when it dawned upon me how nice it would be to have a handy chart of equivalents...

Fabulous French toast is stuffed, and you will be too (09/13/09)
Crunchy, creamy, zesty and sweet ... all at the same time? Yep, that's what you'll taste if you try this week's Simply Delish recipe. If you take a bite without knowing the ingredients in crunchy bran French toast, I'd bet you'd never guess you were eating something healthy...

Quick spinach salad is tasty and nutritious (09/06/09)
I am really not much of a salad person, so it's sort of odd that I have featured a few salads in this column this summer. If you notice, however, the salads came from sources other than myself (Whitney Danhof made a chicken caesar recently and another friend of mine had me over for jicama salad)...

Yum! Optimist donuts are still a-round (08/31/09)
There are only a few things in life that you can be sure of -- death, taxes, and someone claiming the Optimist Club doughnuts don't taste as good as they did last year. "It happens every single year," said Travis Spivey, laughing. Spivey was manning the Optimist booth Thursday night. "Someone always says they don't taste as good, or we've changed the recipe. Nope. Same recipe as always."...

Spice up your life at Relish/T-G cooking school (08/30/09)
Celebrity chef Jon Ashton brings his audiences to life every time he begins his cooking demonstrations with two parts entertaining banter for every recipe ingredient. And Ashton's show is coming to Shelbyville Oct. 20 when Relish magazine and the Times-Gazette team up to bring the renowned British chef's dynamic blend of cooking techniques and showmanship to Calsonic Arena...

Penne a la vodka is simple yet sophisticated (08/30/09)
I think I have become inspired by the new movie "Julie and Julia," even though as of now I have only seen the previews. Once overwhelmed by my growing pile of recipes I've collected over the years, I now feel driven to organize my recipes and put them to good use. ...

Neighborshare garden provides harvest of fun and food (08/23/09)
Have you ever wanted to reap the benefits of a garden, but haven't had the time to care for it? If so, perhaps you should consider sharing a garden with a friend. Several years ago, a small group of friends living in Ledgemere Estates in Shelbyville started a neighborshare garden. None of them, individually, are able to keep a garden but collectively, they're enjoying the fresh food their garden provides as well as the therapeutic effects of the work it entails...

Charleston on Main celebrates 10 years (08/16/09)
If there is one thing Barbara Smith has learned in the last 10 years, it's that the restaurant business is no easy feat. "You're on your feet all day," she said, as she took hot corn nuggets out of the oven. "You don't get a break." Still, pushing through the physical, financial and many other challenges restaurants bring with them, Barbara and her partner Becky Staton have managed to keep their heads above water and avoid the all-too-often heard about restaurant curse...

Meat mallet makes meals in no time ... flat (08/16/09)
When you hear a lot of pounding coming from my kitchen, you know it is chicken for dinner. My meat mallet gets a lot of use in the kitchen to pound out boneless, skinless chicken breasts. After pounding them flat they can be used for saut�ing. Top the chicken with a Dijon mustard sauce, coat it and fry it and serve it with gravy and mashed potatoes, or dust it with blackening seasoning and pan fry in butter to top a salad. For a quick and easy meal nothing beats a pounded chicken breast...

Relish Review: Zucchini bread (08/12/09)
There's nothing that says summer sweet treat like zucchini bread, so when I saw a recipe for the versatile bread in Relish Magazine I knew exactly what I'd be making over the weekend. Each month, a few days before you receive Relish inside the Times-Gazette, expect to see a column previewing one of the recipes included in the upcoming insert...

Author loves fresh food -- and chickens (08/09/09)
Upon arriving at the farm on Uselton Road, I could immediately smell, feel and see warmth, and I knew my cooking lesson would include much more than how to make cabbage. My first "Dinner with Sadie" features Marie Lane, a wife, mother, daughter, sister, folk artist, author, farmer, and cook extraordinaire. A few weeks ago, it was brought to my attention that Marie makes "the best cabbage in the world...."

Simply Delish: Apple, and more, for the teacher (08/02/09)
Last year, I wasn't able to get as involved with the PTO at Liberty School where my 6-year-old, Tessa, attends as I wanted to so when PTO president Dana Curtis sent an urgent plea for help via Facebook, I knew I wanted to contribute. She was going to be preparing lunch for Liberty teachers on their first day back to school July 23. She needed desserts and asked for any Liberty parents to help out...

Simply Delish: Southern food and Rocky Road Pie (07/26/09)
I decided to change Simply Delish up a bit this week. Rather than prepare a recipe in the T-G kitchen, I decided to put someone else in the cooking spotlight. The person I chose was most appropriate for the assignment. I mentioned in Sadie Says, my other column, that I'm expecting my first child. I figured I'd ask my husband, Jack, to prepare me a meal. Since I'm pregnant, Jack's role now includes pampering me, right?...

Hot cucumber number (07/19/09)
With summer heat in full force, I wanted to follow up last week's refreshing jicama salad with another unique summer salad. In all honesty, I really wanted to make a creamy cucumber salad, the kind with sour cream, vinegar, and dill (Yummy!) but I figured that just about everyone has tried cucumber salad and has their own version of how to make it....

Chili cookoff, cars highlight city fair (07/12/09)
People from all across the country came to Shelbyville for the Historic Uptown City Fair Saturday. The Tennessee State Chili Cook-Off Championship brought couples from Mississippi and California to Shelbyville to sweat it out for the state chili cook-off title...

Simply Delish: Refresh with jicama salad (07/12/09)
A couple of years ago, I was assigned to take a photo for a local business' donation to the Habitat for Humanity Ball. Angelica Wortham, whom I'd never met until then, represented Habitat in the photo. Angelica was so friendly and I remember once we got talking that day we had quite a bit in common. Neither of us were from here. We had both moved here from out of state during the same month of the same year. And we had both met southern men, with strong ties to this area, and gotten married...

Clipping coupons saves grocery costs for this Shelbyville family (07/05/09)
Ann Haney of Shelbyville used to spend $260 at the grocery store each week to feed her family of eight, but since attending a couponing workshop in Chattanooga, that bill has dropped to $60. "Sixty dollars feeds six children, ranging in age from five to 21, and also my husband and myself," she said. "We've cut our bill by 2/3."...

Relish Review: A sizzling summer snack (07/05/09)
Homemade pesto, ripe and juicy tomatoes and a variety of cheeses ... a summer snack with those ingredients just doesn't get much better. "Pan Del Campo," known as the original cowboy or camp flatbread, features a cilantro-nut pesto, tomatoes, Parmigiano Reggiano, goat, and Monterey Jack cheeses; all atop a warm and crispy crust...

Sizzling sweetness: desserts for the Fourth (06/28/09)
As an alternative to our annual T-G summer picnic, held a weekend in June or July at a local park, the Times-Gazette celebrated Independence Day early last week by having an indoor barbecue at the office. I have been on a major hot dog kick this month, and started off lunch by eating my third hot dog of the week! I am not sure what's up with my addiction to hot dogs, but I am loving them ... ...

Thyme for backyard herbs (06/14/09)
One of my favorite things to do when I get home is to go to the herb garden outside the back door and brush up against the plants, releasing their fragrance into the air. The piney smell of rosemary, the citrusy freshness of lemon verbena and the grassy greenness of the flat leaf parsley -- all enticing with their aromas -- inspire me to rush to the kitchen and whip up a flavorful dinner...

Relish Review: Corn and tortellini toss (06/07/09)
When browsing through the latest "Relish," which will be included in the June 12 Times-Gazette, I was immediately drawn to the first two recipes, which were both quick pasta tosses. I love quick and I love Italian, particularly pasta dishes with lots of cheese. After a long day at work, who's in the mood to fuss over a complicated dinner? Not me. Yet, most of the time, I still want to enjoy a homemade, comforting, fresh, and flavorful meal...

Yee-haw! It's cowboy caviar (05/31/09)
With Memorial Day taking away one of the three days we (normally) have to put together Life & Leisure, it was essential for this week's recipe to seriously be simple, quick and easy. I began racking my brain this morning about what to make -- but it didn't take me long to figure this one out. ...

Holy guacamole! Dip will send your tastebuds to heaven (05/24/09)
I learned to cook at an early age, and when I was old enough to work, I got a job washing dishes at a Victoria Station restaurant in Altamonte Springs, Fla. I soon worked my way up to salad bar prep, then to fry station, saut�e and grill. After about a year, I was learning to carve bone-in prime rib to order -- not an easy thing to do...

Fully loaded potato casserole takes to the airwaves (05/17/09)
Just prior to making this week's Simply Delish recipe, I worked up an appetite when talking to Geneva Smith. Geneva had me as a guest on her radio show, "Ma's Kitchen," and I had a blast! Geneva asked me to bring in about five recipes that remind me of growing up, or recipes that carry a special meaning of some sort...

Simply Delish: Serve Mom a breakfast worthy of a queen (05/03/09)
Calling all kids -- and dads -- who want to do something special for mom next Sunday! (Yes dad, Mother's Day is next Sunday). If you're a mom reading this, stop reading this column -- but make sure you cut it out and leave it somewhere for dad to find!...

Irvine returns to 'Dinner: Impossible' (05/03/09)
Robert Irvine is back. Irvine was the original subject of the Food Network show "Dinner: Impossible," but was let go in 2008 after questions surfaced about whether he had padded his resume and claimed achievements that were not accurate. He was replaced by Michael Symon, one of Food Network's "Iron Chefs," but viewers just didn't like Symon as well as Irvine, and now Irvine and Food Network have put their differences behind them and Irvine is back on the show...

A quick dish in the slow cooker (04/26/09)
When I was asked to fill in for Sadie Fowler and do the "Simply Delish" column this week, I thought about shrimp gumbo, Philly cheese steak sandwiches or minute steak. Then, I decided my husband worked hard enough, and I probably should do the cooking for this one...

Hold the flash: 'America's Test Kitchen' sticks to the basics (04/26/09)
"America's Test Kitchen," which airs Saturdays on WNPT-TV, Channel 8, bills itself as "public television's most-watched cooking show," and justifiably so. It's not as slick or flashy as the cooking shows on Food Network or other cable channels, but it's both pleasant and informative, something that seems to be a low priority for Food Network at times...

Canned biscuit dough can be the basis of recipes (04/19/09)
My husband is the cook in the family and I'm more than happy to award him that title. If there's anything I have to chop, slice, dice, skin, saut� or simmer, I'm just going to grab a Hot Pocket instead. I don't mind cooking, it's just not a passion for me as it is for Terry. Baking, on the other hand ...

Wondermous wings (04/05/09)
I confessed my addiction to chicken wings a while back. Yes, I love all types, tender, crispy, barbecue, vinegar-based, etc. I like dips, salads, quesadillas and more. You say blue cheese and wing sauce, and I'm there. Yes, there. I'm there because you won't be here for wings, unless it's wing dip...

Reserve an hour for Chef Bourdain (04/05/09)
I can think of only two TV chefs who've inspired sitcoms: Emeril Lagasse and Anthony Bourdain. Neither sitcom lasted very long. Emeril played himself in an eponymous situation comedy from "Designing Women" producers Harry Thomason and Linda Bloodworth-Thomason. The plots were silly, and they treated Lagasse as the one sane man working among eccentrics -- which seemed like a waste of the flashy, larger-than-life TV personality from "Emeril Live."...

Co-workers give a tasty boost to Carney's mission trip (03/29/09)
I've said it before, and I'll say it again. We at the Times-Gazette love to eat! We have typical company holiday parties and birthday celebrations on occasion, but in between those traditional parties, we make up our own excuses to gather and feast...

'Iron Chef' a heaping helping of cheesy fun (03/29/09)
"Allez cuisine!" If that phrase -- which I've been told is not actually proper French -- means anything to you, then you're obviously a fan of "Iron Chef" or its American spinoffs. "Iron Chef," for the uninitiated, is a cooking competition in which two chefs try to prepare the best dishes based on a surprise ingredient announced at the start of the show. ...

A soup to warm your heart (03/22/09)
This week's recipe may be a soup, but don't underestimate its ability to fill you up and leave you satisfied. My broccoli noodle soup is an old family favorite, and just making it last night brought back lots of happy memories, as food often does. My mom's version of the soup is so hearty, that we always ate it as 'the main course' on a cold or rainy afternoon or evening...

Food Network picks style over substance (03/22/09)
Food on television used to mean one of two things -- low-budget shows on public TV, usually on Saturday mornings or afternoons, or cooking segments on local morning or midday shows. I used to love watching the food shows on Saturdays. It was the late "Frugal Gourmet" Jeff Smith who inspired me to buy a garlic press and start using fresh garlic in recipes. ...

Artichoke dip is sure to disappear (03/08/09)
Who doesn't love fresh, grated Parmesan cheese? Add a bunch a mayonnaise, garlic and another very special ingredient, and you have got a little piece of heaven that will have your mouth watering -- and your friends begging for more. Through our new section, Life & Leisure, the Times-Gazette will be delivering several food-related features each month, on this page. Sometimes, I will whip something up here in the office and other times, I will feature some of your recipes...

Serve your Valentine a gourmet meal (02/12/09)
Several people in Bedford County will be having romantic, home-cooked dinners Saturday night -- Valentine's Day -- thanks to Whitney Danhof and Gay Ervin. The ladies of the county's University of Tennessee Extension School of Gourmet Arts taught their second class in the latest gourmet cooking class series Tuesday, and the theme was a "Sweetheart Dinner."...

Savoring the fellowship of the wing (02/12/09)
I have come to the sad conclusion that I will need to break down my walls and join a recovery group, because I've lost all control. I am addicted ... to chicken wings. It's not so much the drums or wings that get me, but rather, the irresistible flavor of Frank's Red Hot sauce combined with cooling and creamy blue cheese dressing. Is there anything better than that? I don't think so...

Champagne wishes and tiramisu dreams (01/29/09)
I really start going stir crazy this time of year, itching to get out, go on vacation and try new things. For example, last week I committed to running a half marathon in May -- and I joined a new club. I had really wanted to spend my birthday in Napa Valley this February, but February is not a good time to enjoy the fruits of California's wine country. But after Friday, I am confident that my new club membership is indeed the next best thing...

Cooking classes will tempt chefs' taste buds (01/05/09)
Loaded potato skins, beef pot pies and beef braccioli, all followed up with chocolate bread pudding and ultimate hot chocolate ... what's better during the cold winter months? Probably not much, as 25 people who sign up for a "Winter Comfort" cooking class this month will probably learn. The class is part of a five-part series sponsored by the University of Tennessee Extension's School of Gourmet Arts...

Local woman's recipe included in Gooseberry cookbook (12/17/08)
Shelbyville resident Julie Marsh was recently featured in a well-known cookbook published by Gooseberry Patch, a company that prides itself in cookbooks, crafts, gourmet goodies and other unique items. "I'm a huge fan of Gooseberry Patch," said Marsh, who works at Jostens in Shelbyville. "I love all of their craft books and cookbooks. I also love to cook, to try new recipes and bake."...

Cream of tartar is not a soup (11/21/08)
The holidays are officially here, and if I manage to lose any weight over the next month and a half, it will truly be a miracle. Last week I wrote about our penchant for bringing food to work here at the T-G, and Wednesday was no different as we held our Thanksgiving dinner...

Chili, fixins too good to pass up (11/07/08)
We held a chili cook-off at work Thursday, with Teresa Ward winning first place out of six chili entries. Many others brought desserts, hot dogs, chips and other fixings, and everybody said they really enjoyed it. Of course, I ate four small bowls of chili and three desserts. And a chili dog. And some chips and guacamole. Now stop that chuckling! You know I had to try some of everything .....

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