Kale has become a staple in our kitchen and in our garden. The benefits were the reason we started eating kale, but it is the wonderful flavor that keeps me cooking with this green. Unfortunately, our dog has discovered it in our garden along with all the other greens we had growing, so it is back to the farmer’s market.
Every day, thousands of cars hurry by Exit 730 in Dunsmuir. To the west, a red building supports glowing letters reading YAKS. Inside, a glass display case is stacked with trays of sticky buns. Painted artwork covers the walls turning up onto the ceiling. The crooning voice of a lounge singer mixes with conversations taking place over steaming cups of espresso.
Not everything good for you has to taste bad. Christie and Luke Patterson are out to prove it and are finding a string of believers in their wake.
Although St Patrick’s Day comes but once a year, its spirit lives on in St. Shameless Day, celebrated on the 17th of each of the remaining 11 months at Shameless O’Leery’s Irish Pub & Restaurant in Redding. “Once a year is just not enough for us,” says owner Kenny Breedlove.
Now that we’ve finally gotten some of the glorious rain that our North State needed so desperately, we’re marching into spring.
While youngsters chase leprechauns and search for that elusive pot of gold, we can’t wait to watch Dorothy follow the yellow brick road during the Cascade Theatre’s production of “The Wizard of Oz.” The production marks the 10th anniversary of the Cascade’s renovation, and it involves some spectacular technical wizardry — the likes of which have never been seen before at the theater.
Imagine it… the peppery crust of a great steak and the silkiness of poached salmon. Combined, the results are crunchy, tender patties of salmon with a crust of ground pepper and bread crumbs. The crust is spicy and crisp, giving way to silky fish in the center. The crème fraiche softens the bite of the horseradish for the sauce. These make the perfect main course with a salad and roasted vegetables, your guests will love them as hors d’oeuvres, and they are great as leftovers for breakfast—serve on toast with a poached egg and your day will perk up in a remarkable way.
Take two carpenters with a ken for craft, add the finest cacao and cane sugar available and a laundry room in which to experiment, and you have the beginning of Dick Taylor Chocolate.
Father’s Day and steak: What a great way to celebrate Dad, with an outdoor dinner right off the grill. Say no more, this Father’s Day, dinner is outdoors! Serve up this cayenne spiced steak with a tangy and cooling chimichurri sauce, traditionally served with asado-style meats. The sauce is garlicky, full of herbal flavors and works well the richness and fattiness of a ribeye steak, and it provides a great visual contrast of bright green against the deep red meat. (Skirt steak is also a good choice for stretching the main course, as it grills up beautifully and, when sliced, allows for multiple servings.) If the distinct taste and fragrance of cilantro is not your favorite, try it with parsley instead. The fresh citrus juice is an excellent addition in the sauce and will add great flavor to your plate of grilled vegetables and favorite potato or quinoa side dish.
Why heat up the kitchen this summer? Get outside and fire up the grill for these great sliders and some poolside entertaining. They make the best appetizers or plan on them as a main entrée. There’s a twist in this salsa recipe…it’s made with shredded cabbage. Otherwise, pretty standard salsa ingredients. Basically, just replace the tomatoes for a huge head of cabbage and some radishes for extra crunch and some peperoncinis for flavor. A food processor is one way to go when making this salsa, but you can use a knife. It just takes a bit longer, but it lets you get the cabbage to the exact size you want. They will fly off the platter. Enjoy.
In the south, Hoppin’ John is standard New Year’s Day fare. The traditional recipe is a simple and delicious dish of peas, smoked ham hocks, collard greens and rice, and it has graced holiday tables since the 1800s. It’s believed to bring luck and peace in the coming year to anyone who eats it.