April 30, 2007
I got a rather amusing e-mail today from a public relations person for the Web site www.chefsdiet.com. That's a Zone Diet meal provider Web site. In it, she wrote:
"With summer around the corner, there’s nothing better than a buzz inducing sweet treat that won’t pack on the pounds. Booze foods are a warm weather favorite and a tasty Chefs Diet™ Kahlua Cream Pie is just the ticket to fulfill that sweet tooth without worrying about the weighty repercussions."
Booze foods. As in, recipes that call for alcohol. Well, if that's what she was writing about, why call them just a warm weather fave? I'd say booze foods are pretty popular all year round!
A can of PBR in the chili, a dash of white wine in the chicken, etc. And I just learned yesterday from Hotel Roanoke Executive Chef Billie Raper that gin is a natural ingredient in venison dishes because deer eat lots of juniper berries and gin is distilled with juniper berries.
I really dislike gin cocktails, but perhaps it wouldn't be so bad cooked off in a marinade or something.
I'll attach that Kahlua Pie recipe with a warning: I have not tried it myself, so I have no idea how good it tastes. It only makes one individual pie, so you might think about multiplying it.
Mostly, I just wanted an excuse to use the new buzz phrase, "booze food."
Do you have a booze food recipe? Share it!
Continue reading "Booze foods" »
Are any of my blog readers familiar with this delicious bread? Some of the women in my family used to make it, but it has been an awfully long time since I had a slice.
I got an e-mail from an out-of-town reader today who wanted to know where she can find salt-rising bread at a bakery in Roanoke. It seems she is on her way to town sometime this month and wants to find some of the bread, which she remembers loving as a child.
I'm unaware of any store in the Roanoke area where you can purchase salt-rising bread. Does anyone else know of one?
If so, please let us know!
My guess is the best way to find a delicious loaf of the stuff would be to bake it at home yourself. But we'll see...
April 27, 2007
When I posted earlier that Granny Averill's screen door will slam shut for the last time today, I was wrong. Wonderfully, delightfully wrong!
The newest word around Alleghany County (well, new to me since I don't get home enough) is that Richmond native Louise Belmont has purchased the building that houses Granny's and will continue to operate the quaint country store and lunch counter under the same name even after Alpha "Granny" Averill, age 100, retires. The entire building, which includes at least one other store front, will be called "The Company Store," Belmont said.
According to longtime employee Betty Yeagley, the kitchen should be remodeled within the next year and the same staff will cook up those comfort food lunches.
Belmont also has some other goals for the 1870 building that once served as the original office for the Low Moor Iron Company. She tells me she hopes to open a wine and cheese shop next door and perhaps get some live music jamborees going out front.
Everyone will have to wait and see if Granny's retains the same hometown feel. Here's hoping the hot dogs and cheeseburgers are just as good!
Ms. Averill will be enjoying her much-needed retirement. I wish her the best.
Today is a sad day in Alleghany County.
Averill's Country Store had been a mainstay in the little row of buildings across from the old Central Elementary School for as long as I can remember and as long as my Dad can remember. I'm sure my grandfather, who is now gone, ate a meal or two at "Granny's," too.
Granny is Alpha Averill, who has been running the store and eatery since she took it over from her brother-in-law in 1942.
Today is the last day for the store. It is closing down.
In January, Ms. Averill turned 100 years old. Her family and friends-- and she's got a lot of friends-- threw her a party in the store. Our reporter, Neil Harvey covered the event. I can't do a better job of summing up the atmosphere of that wonderful little store than Neil did, so I'm going to attach a copy of his article to the bottom of this blog entry.
I just want to say that Granny has meant a whole lot to my family and my hometown community. Almost every day, my dad takes a coffee break at Ms. Averill's and then heads there for lunch. I know he's eaten a lot of hamburgers and hot dogs, countless bowls of beans and macaroni and cheese, bags upon bags of chips with cold sandwiches and probably drank 25 gallons of sweet tea over the years, always walking right up to the counter and pouring himself a cup like every other patron.
Granny made her store feel like a place to come home to for hundreds of Covington and Clifton Forge residents. She'll never tally up my soda and Little Debbie snack with a pencil on a brown paper bag again, and I'm a little heartsick over that. I'll bet that little store is cram-packed with visitors today who want to eat one last meal at the lunch counter or buy one last ice cream bar before the creaky screen door is slammed shut for the last time.
If I work half as hard and make half as many friends in my lifetime as Granny did during her time behind that cash register, it will certainly be a life well-lived.
Congratulations, Granny. Get some rest.
Continue reading "Goodbye, Averill's" »
April 25, 2007
If you caught my column in The Roanoke Times today, you know I've got crockpots on the brain these days. You might consider crockpot cooking more of a cold weather thing, but there are summertime advantages. Think about how much heat you eliminate from the kitchen when you turn on the slow cooker instead of firing up the oven.
At any rate, I'll stop extolling the wonders of crockpots long enough to share the two recipes I included in my column today, as well as some others I like that I couldn't squeeze into the print edition.
As always, feel free to pass on other crockpot recipes you might have.
Continue reading "What a crock!" »
April 24, 2007
While some folks still think of turkey as a once-a-year treat, many of us have been steadily incorporating it into our diets for years in place of less healthy options. Have you checked out the turkey products available in the meat department lately? Most stores stock ground turkey, but you can also find delicious sweet, mild Italian turkey sausage, boneless turkey breasts, Italian meatballs and turkey breakfast sausages that make for some easy, low-fat meals.
Most of the time, those packages go for about $4 apiece, but last week I scored a package of Italian turkey sausage on sale for $2.50.
I immediately turned my cart around and headed to find some ingredients for a favorite, easy, kid-friendly pasta dish I make. Here's what you'd need:
Continue reading "Turkey for me, turkey for you" »
April 23, 2007
I am a woman of routine, at least on Sundays. That's the day I head to the grocery store to do my weekly shopping, and like many of us, I take almost the same path through the store each week.
I always make sure to check a couple of important and perhaps little-known spots for good deals. I've found that these opportunities are not just available at "my" Kroger-- the one at Crossroads-- but at Kroger stores around the region.
Continue reading "Cheap deals at the grocery store" »
April 20, 2007
After a long week, few things could be a better pick-me-up than free wine, free bread and delicious cheeses!
That's what will be on hand at Bel Pasto tomorrow during their Earth Day celebration.
According to their customer e-mail, Bel Pasto will be pouring wines from Crete, South Africa and Washington State on Saturday. They'll also have "a groaning cheeseboard, a plethora of olive oils...a beer sale and round-up tasting."
Continue reading "Eat, Drink and (try to) be Merry!" »
April 18, 2007
Readers, I wrote about a great culinary symposium a few weeks ago that was scheduled to take place at Virginia Tech this weekend. It was called "From Jamestown to the Blue Ridge: Cooking Up 400 Years of Culinary History in Virginia."
I just wanted to let you all know that it has been cancelled because of the shootings and it is unclear whether it will be rescheduled. If you have pre-registered and you have questions about a refund, call the Continuing and Professional Education Department at (540) 231-5182.
Also, I have received a wonderful chicken pot pie recipe from blog reader Carrie, who was responding to my request for comfort food recipes in the wake of this disturbing event. Please keep those coming and take care of yourselves and those around you.
Lindsey
April 17, 2007
In the first few weeks of this blog, I've tried to post something new just about every week day, if not more often.
Yesterday was obviously an exception.
Not only was the entire staff of The Roanoke Times scrambling to cover the chilling consequences of a mass shooting at Virginia Tech yesterday, but the tenor of the day was not at all one of warmth and comfort. Chatting about good eats and sharing recipes felt far too petty on such a somber day.
The truth about human beings, though, is that life-- and eating-- must go on after tragedy. And just as during holidays and wonderful celebrations, we must all feed our bodies during illness or tragedy, too.
Many of us do not personally know the victims of Monday's rampage; we are instead mourning the senseless loss of young lives and the fact that our friendly corner of the world may forever be remembered not for the positive things that happen here, but for this evil.
Still, we have all been or will be in a position of comforting friends who have lost a loved one or needing comfort ourselves at a terrible time of grieving.
For tips on how to feed the bereaved, I turned to a book called, "Food No Matter What: Stories and Recipes for Perfect Dining in an Imperfect World" by Laura Szabo-Cohen and Karin Kasdin.
Continue reading "Food For Sorrow" »
April 15, 2007
I know, I know. Spring is here and soup season should be over, but with the dreary, cool weather this weekend I couldn't resist curling up with a movie and a bowl of baked potato soup on Saturday night. It was so tasty that I believe I'll dip into the leftovers tonight with some fresh bacon bits and a nice side salad.
Besides, it's supposed to be windy for the next few days so that still qualifies as soup weather.
If you're looking for a simple dinner idea, this is incredibly easy to make:
Continue reading "Great Soup Weekend!" »
April 12, 2007
In response to my column on Wednesday, Mary Beth Ladenheim of the Roanoke Natural Foods Co-op sent over a couple of yummy-looking vegetarian and vegan recipes today. I thought I would share them with you folks. Here they are:
Continue reading "More Veggie Recipes" »
Dearest blog readers,
I need your help. April is National Pecan Month and we all know that pecans were invented by God to be used in pecan pie. All other uses are simply frosting on the cake...or ice cream on the pie. Whatever. At any rate, I've lost the most talented pecan pie maker I ever knew-- my dear grandma Nair. I would love to pay tribute to this most scrumptious and devilishly decadent dessert in an April column, but I want to find someone who is equally talented at baking it. Could you please send me a comment if you know anyone local who can whip up a mean pecan pie? Time is of the essence!
Thank you,
Lindsey
April 11, 2007
A few new happenings on the restaurant scene in Roanoke:
After a delicious meal down at Tong's Thai on Salem Avenue last night (my dad's first experience with Thai food), we chatted up the waitress a bit about their second location on Franklin Road. According to her, the new place will hopefully open in the former Christopher's and Buck Mountain Grill location sometime in May.
Continue reading "Restaurant Odds and Ends" »
April 10, 2007
Six months ago, I probably would never have considered brining a cut of meat in my own home, but it's funny how research and a little advice will up the comfort level considerably.
After talking with Hotel Roanoke chef Billie Raper for my corned beef article on St. Patty's Day, I was fascinated by the brining process. So when I ran across a wonderful-looking recipe for a pork loin that is brined before it is grilled, then topped with blackberry-wine sauce, I dove right in.
The result was so unbelievably flavorful- even without the sauce- that I'm now on the search for something else to brine. I'm not sure if that's a good thing or a bad thing...
Continue reading "Now What Can I Brine?" »
April 9, 2007
My contribution to Easter dinner this weekend was a cake that I've been looking for an excuse to make for at least a month now. I found the recipe for Coconut and Lime Macadamia Cake on www.chow.com a while back and was fascinated by the ground macadamia nuts, the stiffly-whipped egg whites and lime icing made with freshly squeezed lime juice, lime zest and powdered sugar. Citrus-flavored desserts almost never disappoint me.
This cake did not disappoint, either. The folded-in egg whites made for a soft, spongy, almost Angel food cake texture. The only thing I will change next time is the consistency of the icing. Mine came out a bit thin (entirely my fault for getting greedy with the lime juice) and soaked right into the cake. Tasted good; looked a bit plain.
Unfortunately, for all good food experiences, there is also usually a negative one.
Mine happened at a Valley View Mall restaurant that I have enjoyed many times in the past. While having a beer with friends at the bar, I decided to order a basket of fries to share. The average-sized dinner plate with an average-sized pile of french fries cost me $6.99.
Say WHAT? For that price, I should have gotten a foot rub. Or spinach dip or nachos. Or at least some damn cheese and ranch dressing.
Lesson learned: Never assume something as simple as a basket of fries won't cost you an appendage.
Continue reading "Good Food and Overpriced Food" »
April 6, 2007
After a tip from my eagle-eyed better half, I cruised past the former location of Kara O'Caen's Irish pub today and noticed that there appears to be a plan for a new Irish pub in that space.
Funny how folks have been dying for a new Irish pub ever since O'Caen's closed down in 2004 and now we are about to have two!
Continue reading "New Irish pub downtown?" »
April 5, 2007
Easter tends to prompt thoughts of ham in my food-centric brain, and thoughts of ham typically cause me to remember one of my favorite people: my late, great Auntie Pete. Auntie Pete really was something else. She could catch a horse fly, jerk off it's head and then toss it back into the air, where it would fly around a bit more before finally falling to the ground.
But of all the perks in life, it was ham that made her eyes sparkle the most. One problem: Auntie Pete was a diabetic and was not supposed to eat ham. Nevertheless, after my grandmother removed the golden ham from the oven and we all left it to cool, Auntie Pete would sneak into the kitchen and start picking away. We all knew she did it, but we didn't really have the heart to stop her. After all, she would be eating sugar-free Jello for dessert.
In memory of Auntie Pete, here are a few honey-based ham glaze recipes for your Easter enjoyment. Got a better one? Send it my way.
Continue reading "It's a glaze craze!" »
April 4, 2007
My Front Burner column in Wednesday's Extra section always features a recipe or two. From now on, I will send out those recipes on this blog, which should provide easy access for all you non-paper reading people! Don't forget to check out the latest column online at http://www.roanoke.com/columnists/nair/wb/xp-index.
I highly recommend the Smoked Paprika Roasted Chicken recipe. My father tried it on a whole chicken and I tried it on Cornish hens, and both turned out to be super flavorful.
You can find the chicken recipes below, and stay tuned for a few delicious honey-based ham glaze recipes on the blog tomorrow, just in time for Easter!
Continue reading "You don't have to peck around for these recipes" »
April 3, 2007
Every year about this time, I look for the same telltale sign. As I travel down the interstate, my eyes are drawn to the mountainsides for those promising swatches of green. Word has it the poplar trees bud first, so therefore the first blobs of green among the brown must be stands of poplars.
To the morel hunter, a stand of poplars could very well be the best place to begin the hunt.
Continue reading "Morel time?" »
April 2, 2007
I discovered a great new food site online this morning. It's called Serious Eats, and it is essentially a superblog about everything foodie. Created by Ed Levine, the author of "New York Eats" and with contributions from skilled food bloggers Meg Hourihan, Adam Kuban, Alaina Browne and Adam Roberts. The page reminds me a little of Chow, and my favorite part of the site is the videos, which showcase things like road food and feature sommeliers and chefs preparing dishes. Check it out here.
While you're clicking, you might also want to check out Big Lick University's Dining Hall for ratings and reviews of local restaurants in the Roanoke and New River valleys.
Thanks to Serious Eats, I discovered that today is Peanut Butter and Jelly Day.
Continue reading "Serious Eats and PB&J" »
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