Weather is cooler and when it is, who doesn’t crave spicy Mexican food? You will love these cheesy and creamy white chicken enchiladas.
Anthropologist Margaret Mead once said that a small group of thoughtful, committed citizens could change the world, that indeed it is the only thing that ever has.
There are more beef cattle in Tehama County than there are people. They make not only for a picturesque landscape for people driving by, but are a powerful economic driver of the community.
On the last Saturday in September, three ambitious chefs will arrive at the Redding Farmers Market, knives sharpened, aprons on and competitive spirits fully engaged, competing to see who can do the best job cooking with three surprise ingredients, revealed to them moments before the Chef at the Market Cookoff competition begins.
Jeremy and Jennie Wolfe can embrace “what is.” As parents of a finicky eater, they found themselves playing around with grilled cheese recipes when their middle child went through a stage of eating nothing else.
Grilled fresh and juicy corn on the cob is perfect this time of year, as the last thing any of us want to do is spend time in a hot kitchen. Sweet and tender, the kernels need almost no seasoning, but why not indulge yourself? Make a delicious herb butter, a compound butter, and use it to add a ton of flavor not only to corn, but to your grilled steaks, grilled or steamed seafood, baked potatoes and grilled veggies.
For this grilled corn recipe, I went with Roasted Garlic and Basil, and Cilantro and Lime. Both are pure summer goodness. A few more of my favorite flavor combinations are Blue Cheese and Rosemary, Lemon with Chives, and Rosemary Parmesan Herb. Just use your imagination and create your favorite. With compound butters, flavor options are limitless. And the best part is they don’t require any cooking. Such a treat!
There’s a key ingredient that has kept the Klassique Kafe humming along for 30 years and it’s hardly a proprietary secret. It’s such a compelling part of the restaurant that its regular customers will think nothing of putting napkins aside, clearing tables and diving into a sink full of dirty dishes.
Summer is finally upon us and my very favorite part of the warmer weather is that it means that my birthday is just around the corner! Not really: It is that our garden is bursting with an ever-increasing assortment of home-grown goodies.
Well, since I mentioned my birthday, let’s talk about celebration dinners. When I think of celebration menus, I want fresh and delicious. This year, it is seafood, fresh garden vegetables, and either pasta, quinoa or couscous as the side staple.
There are many smart choices in seafood, including one of my own favorites: scallops. When it comes to seafood, sustainability is a huge issue and scallops are almost always a safe buy. Scallops are incredibly convenient as they cook in less than 5 minutes. Yes, they are a little pricey, but this is a celebration menu, after all!
Lastly, a note when purchasing scallops. Fresh scallops should be “dry,” which means they are shucked and frozen on the boat. Wet “preserved” means they are placed in water and preservatives and then frozen. With this process, wet ones will weigh more, costing you more money.
Something Good Is Brewing In The North State
The Eighth Annual Taste Of Redding