The Roanoke Times: Fridge Magnet

Belly up to the bar food

2008-09-05T15:45:14Z

For our wedding anniversary last night, my husband and I wanted to go somewhere nice. So we wandered down to 202 Market, which is just about the most beautiful bar in Roanoke. Since we're trying to save a little dough for our big trip to Busch Gardens next weekend (woo hoo! Big Bad Wolf!), we weren't in the mood to drop $100 or more for dinner. We decided instead to either order bar food and appetizers or split an entree at the bar. Lots of people seem to have an aversion to eating at the bar, or an aversion to splitting an entree in a fancy restaurant, as if that would be tacky. But my friend Megan taught me that it feels more casual and acceptable to do that at the bar. She and her husband do it all the time, and they get to try out all kinds of meals in nice restaurants without dropping a wad or blowing the buttons off their pants. At 202, Howard ordered a beer and I had a half-price lemongrass martini (it was Ladies' Night), which consisted of lemongrass-infused vodka, vanilla simple syrup and fresh lime juice. Refreshing and delightful. We started with the $5 mushroom tempura snackie, which has to be one of the best appetizer deals in all of Roanoke -- you get a whole bowl full of crispy, meaty wild mushrooms in a savory sauce. File photo by Sam Dean/The Roanoke Times ]]> After that, Howard ordered a $10 Wagyu beef skewer appetizer and I ordered the $14 vegetable hot pot, a mixture of fresh market vegetables with basmati rice, coconut, kaffir lime and other intoxicating Thai flavors. I'd put the well-seasoned hot pot up against any of the Thai restaurants' curry dishes. The beef skewers were tender and delicious, but I only got one bite of beef with a sliver of red onion. Howard took care of the rest. Our total tab (and I had more than one drink) came to about $50, not bad for an intimate night out at a fancy restaurant where we got great service and left with full bellies. The next time, we'll probably try one of the entrees, such as the lamb sous vide, fish 'n' chips or a filet. The point is not to send all of you over to 202, although I do think anyone who hasn't tried it or hasn't been there in a long time should give it a chance. The restaurant has far more options than you might imagine. The point is to say that you can have this intimate, affordable experience at any number of fine dining restaurants. I think bellying up to the bar for a light supper of appetizers or a split plate is a fine option while we're all trying to save money, watch our weight or support our favorite restaurants while the economy is in the crapper. It's also a great way to try out a new restaurant before you decide to go whole-hog and dine from soup to nuts. Does anyone else enjoy this practice?

Stinky fog comes to Virginia

2008-09-04T14:43:26Z

I had to laugh when I received Volume 18 (Fall 2008 edition) of the Virginia Garlic Festival Association's newsletter yesterday. The banner shows a clove of garlic emitting Pepe Le Pew-esque fumes, which drift lazily across the word FOG in big capital letters. Translation: Friends of Garlic. The headline news this quarter is the Virginia Garlic Festival, which is coming up October 11 and 12 at Rebec Vineyards in Amherst. Now, I'm just joking about the stinky thing. I love cooking with garlic and eating garlic, and I can't imagine that the smell of this festival would in any way rival the West Virginia Ramp Festival. I had never heard of the Garlic Festival, which is in its 18th year this fall. It includes a garlic cook-off and contests for Garlic King and Queen and Garlic Junior Queen. There are also the requisite arts and crafts, live music, games, food, a wine tasting and products for sale. Of course, it's the cook-off that really got my attention. The first place winner of last year's contest was our very own Jane Wolford of Vinton, who placed with her Sweet Italian Garlic Chowder. Other winners made Truffled Mushroom Risotto with Roasted Garlic and Sundried Tomatoes, and BBQ Garlic Shrimp and grits. Yum! ]]> Garlic is not only a tasty ingredient, it's also been earning lots of praise for its healthfulness. Remember the recent news that if you chop up your garlic 15 minutes before cooking, it releases enzymes that boost its health benefits? If you are up for a smelly good time, check out the festival from 10 a.m. to 5 p.m. daily on that October weekend. And let's share garlic recipes! Maybe Jane would be willing to give us her chowder recipe. Check out this recipe for roasted garlic. It comes out mild, sweet and nutty and is great spread on breads or crackers: Roasted Whole Garlic 2 whole heads garlic 1 Tbsp. extra virgin olive oil 1/2 tsp. salt Dash white pepper Preparation: Preheat oven to 375 degrees. Remove some of the papery skins from the garlic heads. Cut off the top 1/2" to expose the cloves. Place garlic on baking sheet and drizzle with the olive oil; sprinkle with salt and pepper. Cover with foil and bake at 375 degrees for 55 to 60 minutes until garlic is soft and golden brown. Let cool and store in refrigerator. To release the roasted garlic flesh, gently squeeze each clove.

Don't be cuttin' on my taters, now

2008-09-03T15:09:20Z

A press kit from the United States Potato Board has got me sprouting questions. OK, that was bad. But what do you expect from me after I just finished reading all about how we need to "Peel back the truth" about potatoes and "Dig below the surface and unearth the nutritional goodness of America's favorite vegetable"? This defensive new marketing campaign seems to indicate that potatoes have developed more than a bad spot -- they've gotten a bad rap! The potato people say rumors like this abound: Potatoes are "a fattening, worthless starch with empty calories," they are not a vegetable, they cannot be part of a healthy diet and only the skin is nutritious. I'm not sure where all these concerns started, but it's possible that they can be traced back to the Adkins Diet and its kin -- those eating regimens that prohibit the dieter from ingesting carbohydrates because they turn to sugar, and fat. Maybe I missed it, but I kinda thought those diets were passe. Any diet that prohibited me from eating potatoes would not make it past the first day in my life. I am a potato devotee, a big, red-headed, part-Irish, passionate lover of all things potato. In my opinion, potatoes are delicious just about any way they're cooked -- baked, fried, sauteed, boiled; mixed into soups, stews, casseroles and omelets; for breakfast, lunch, dinner, late night snack and everything in between. In short, I LOVE potatoes! And if you are worried about the nutritional value of potatoes, here are some factoids from the Potato Board: Photos, recipes courtesy of the United States Potato Board.]]>

Subterranean Salad Serves 4 1 lb. fingerling potatoes 1/2 lb. baby beets, trimmed 1/2 lb. carrots, peeled and cut into 1-inch pieces 1/2 lb. parsnips, peeled and cut into 1-inch pieces 4 tsp. olive oil Salt and pepper 8 cups frisee lettuce 1/2 cup Lemon-Mustard Vinaigrette (recipe below), divided 1 bunch chives, cut into 4-inch pieces, for garnish Place potatoes, beets, carrots and parsnips in a roasting pan. Drizzle with oil and season with salt and pepper. Roast in a 400-degree oven for about 45 minutes or until tender. Cool; cut potatoes and beets in half. Toss frisee with 1/4 cup vinaigrette until well coated; divide among four plates. Toss potatoes, carrots, beets and parsnips with 1/4 cup vinaigrette and scatter on top of the frisee. Garnish with chives. Lemon-Mustard Vinaigrette In a blender, combine 4 tsp. Dijon mustard, 4 tsp. lemon juice and 1 clove garlic. With motor running, slowly add 1/3 cup olive oil until emulsified (smoothly blended together). Season with salt and pepper. Calories: 350 Fat: 24 grams Sat. fat: 3.5 grams Carbs: 35 Fiber: 9 grams Potassium: 846 mg

Roasted Potato Accordians Serves 4 4 medium russet or yellow-skinned potatoes 2 lemons, thinly sliced 2-3 oz. prosciutto 4 garlic cloves, thinly sliced Salt and pepper Olive oil Cut each potato across its width into 1/2-inch slices, stopping 1/2 inch before the bottom so that the slices are still joined at the base. Insert one lemon slice, one strip of prosciutto and one slice of garlic into each cut. Place potatoes in a roasting pan and season with salt and pepper and drizzle with oil. Roast in a 400-degree oven about one hour, or until golden and tender. Serving suggestion: Serve with sun-dried tomato tapenade, Greek feta dip or your topping of choice. Calories: 240 Fat: 9 grams Sat. fat: 1.5 grams Cholesterol: 15 mg Carbs: 34 Fiber: 3 grams Potassium: 741 mg

What a difference a freezer makes

2008-09-02T16:25:44Z

Last night at 9:30 p.m., my in-laws came by on their way home from my sister-in-law's house with the object of my desire: the chest freezer. We bought the freezer from Sarah because, as I continue to collect bags of frozen tomatoes and freezer paper-clad venison roasts, my regular old freezer keeps getting smaller and smaller. Upon returning from the grocery store lately, it's been a feat of sheer genius just to wedge in a few more Lean Cuisines and a package of burger. Just opening the kitchen freezer at times lately has been a dangerous proposition. Flying pork ribs feel pretty much like a big rock hitting the toes. And an overstuffed freezer can tax the appliance and affect the quality of your foods. After we lugged the new freezer down into the basement, I opened it and stared in awe at what I saw inside. Never has empty white space been such a beautiful thing. Tonight, I plan to organize. I'll toss in my frozen tomato sauce and those hunks of deer meat from last season. Then, in the next few weeks or months, I will be able to stock up on frozen dinners when they're on sale and wildly, recklessly buy whole chickens, accept more venison from the family, make giant pots of chili and stew without hearing the usual complaints that "you only know how to cook for an army." This void that now sits in my basement means we are going to eat well this winter. And our toes will be spared.

Freaky Veggies

2008-08-30T11:00:00Z

When the Features department staff here at the newspaper asked readers to send in pictures of their freakiest-looking vegetables, we knew we'd get some nosy tomatoes and lumpy squash. Never, ever did we expect to get 50 different pictures of everything from Siamese twin summer squash to fence-climbing melons! The best part, though, were the comments from the readers who submitted their photos. We realized that identifying what freaky veggies look like is a bit like playing the cloud game or taking a Rorschach test -- it is all in the eye of the beholder! The above pictured tomato was sent in by Alison Elward of Blacksburg, who thought it looked like a Muppets character. To see the other 49 freaky veggies and make up your own mind about who or what they resemble, head to our freaky veggie Flickr page and click on "Detail" to see information about each vegetable.

Pizza party!

2008-08-29T15:07:01Z

I greatly admire the talented and ambitious home cooks who make pizza dough from scratch and create restaurant-quality pies in their own kitchens. Homemade pizza dough is something I've never attempted and it's on my list of experiences to have sooner rather than later. Until then, there are several other options for semi-homemade pizza at home, and one of them is the canned, refrigerated dough such as Pillsbury. The folks over at Pillsbury have actually put out an entire cookbook full of pizza recipes for use with their dough. Of course, you could always use a store brand of refrigerated dough or adapt some of the recipes to go with a Boboli crust or your own homemade crust. What's nice about this book is that it also provides alternative ideas for the dough, as well, such as breadsticks, calzones, appetizers and desserts. Since many of us have a whole three-day weekend to play in the kitchen (and might be tired of cookout season's last hurrah by the end of it) I thought I'd share a few of these recipes. Have a GREAT and SAFE holiday weekend!! ]]> Country French Herb Flatbread Makes about 20 appetizers 1 can Pillsbury refrigerated classic pizza crust 4 1/2 tsp. olive oil 2 tsp. herbes de Provence (available in your grocery spice aisle or online spice sites such as Penzey's) 5 to 6 oil-packed sun-dried tomatoes, drained and chopped 1/3 cup goat cheese, softened 2 eggs Dash pepper 1. Heat oven to 400 degrees. Spray a 13-by-9-inch pan with cooking spray. Unroll dough and place in pan. Starting at the center, press out dough to edge of pan. With fingers, make indentations over the surface of the dough. Brush with 3 tsp. of the oil. Sprinkle with 1 tsp. of the herbes de Provence. Top with sun-dried tomatoes. 2. In a medium bowl, mix cheese, eggs, remaining 1 1/2 tsp. oil and remaining 1 tsp. of herbes de Provence, using a wire whisk. Pour evenly over tomatoes and spread carefully. 3. Bake 15 to 20 minutes, or until edges are golden brown. Sprinkle with pepper. If necessary, loosen sides of pizza from pan. Cut into squares. Chicken and Spinach Dip Pizza Serves 8 Cornmeal 1 can Pillsbury refrigerated classic pizza crust 1 container refrigerated spinach dip 1 cup chopped, cooked chicken 1 large tomato, seeded and chopped (about 1 cup) 1 cup sliced mushrooms 1 1/2 cups shredded mozzarella cheese 1. Heat oven to 400 degrees. Sprinkle cornmeal on a 12-inch pizza stone or pizza pan. Unroll dough and place on pizza stone or pan. Starting at the center, press out dough into 12-inch round or to edge of pan, forming a 1/2-inch rim. Bake for 8 minutes. 2. Spread spinach dip over partially baked pizza crust. Top with chicken, tomato and mushrooms. Sprinkle with cheese. 3. Bake 12 to 15 minutes longer or until crust is golden brown and cheese is melted. Deep Dish Pizza Pie Bundle Serves 4 1 can Pillsbury refrigerated classic pizza crust 2 cups shredded mozzarella cheese (8 oz.) 1/3 cup pizza sauce 25 slices of pepperoni (from a 3.5 oz. package) 1 Tbsp. grated Parmesan cheese 1. Heat oven to 400 degrees. Spray an 8-inch round cake pan with cooking spray. Unroll dough, place on work surface. Starting at center, press out dough to form a 14-by-10-inch rectangle. Place in pan with sides of dough extending evenly over sides of pan. Lightly press dough in bottom and up sides of pan. 2. Sprinkle 1 cup of the mozzarella cheese over the dough. Spread pizza sauce evenly over the cheese. Top with pepperoni and remaining cup of mozzarella cheese. 3. With scissors, make a 2-inch cut into each corner of dough. Bring all ends of dough together at the center and twist to secure at the top of the pizza. Sprinkle with Parmesan cheese. 4. Bake for 20 to 25 minutes or until deep golden brown.

Surprise! Two cookbook winners!

2008-08-28T22:19:07Z

I know I say this every single time I do a Cookbook Giveaway, but this time I mean it more than ever: It was so hard to pick a winner this time. I had entries from folks who had just quit smoking, were on fixed incomes and could not afford the book, wanted to lose weight for retirement, wanted to help their loved ones cook healthier meals for themselves and hoped the book would help them teach their children about a healthier lifestyle. I wanted to give the book to every single person who entered. Fortunately, I was assisted just a little bit by a surprise phone call that I received this week. The public relations person for the Podleski sisters are sending me.... drum roll, please... an autographed copy of the book! So now I have TWO copies and I will give them out to my top TWO winners. The winner of the autographed copy is Amanda, who said: I just started graduate school and am currently living at home with my 2 dogs while my husband is away doing military training. It's so hard to eat healthy when it's just myself! I've been married a little over 2 years and my husband is in the Army. He's been gone for a little over 3 months. Right now he is doing training for his position. He will be be home in October and deployed next year. This will be a great way to get myself in shape -not only for him but for myself. I've started going to the gym, but need help with the nutritional aspect. I have around 40 pounds to go! ]]> I would actually like to have this book for my parents. My mom has COPD [Chronic Obstructive Pulmonary Disease] and my dad has Parkinson's, so them keeping a healthy weight is crucial and so many of the cook books give such bland tasteless foods, this one sounds like it has great healthy recipes that would be fun and affordable for them to cook and in portions that would not leave them a lot of leftovers to deal with and my dad loves to cook so it will help keep his mind active and make him feel useful which is another vital part of helping his Parkinson's. Opal, I lost my grandfather to Parkinson's Disease a few years ago, so when I read your entry I couldn't help but imagine my own grandpa in the kitchen trying to cobble together something tasty for him and my grandma to eat. Fortunately, he didn't have to cook because my grandmother was a wonderful cook. But I really admire your dad for still having the desire to get in the kitchen and whip up a nourishing and enjoyable dish for his family. Good for him! If you would both e-mail me your mailing address, I will put the book in the mail. Amanda, it will likely take another week or so before I get the autographed copy to send you, so please just sit tight! Thanks to everyone who entered this contest!

On Chocolatepaper, Wasabi and free cookbooks.

2008-08-28T19:28:09Z

It's here! It's here! After lunch at Wasabi today (more on that later), we wandered down the street to see if Chocolatepaper's second location had indeed opened today, and lo and behold, it had! Now those of us who live across town from Southwest County or work downtown have easy access to one of the coolest shops in Roanoke. As I have mentioned before, Chocolatepaper is owned by some of the same folks who own Mongrel, a fun, kitschy gift and card shop in Careytown in Richmond. The downtown Roanoke version features a wide range of cards and three display cases filled with beautiful chocolates, which range from 33 cents up to about $3 apiece. They also have a lot of Roanoke and Virginia-centric gifts, like solid chocolate Mill Mountain stars and Virginia state-shaped cookie cutters. It would be a great place to make a basket for someone who is new to the 'noke. Image source: Chocolatepaperroanoke.com]]> We wandered in with the intention of getting one chocolate to satisfy our post-lunch sweet tooth. I came out $26 later with three chocolates, two baby shower gifts and a cute poster for my friend's baby room. As we walked out the door, a group of ladies on the way back to their office stopped, saw the rug out front and the bags in our hands and looked tempted to squeal in delight. In other news, we've been chatting about sushi joints this week and much has been said about the slow service at Wasabi. I wanted to check back in and let everyone know that we had lunch at Wasabi today and the service was excellent. I noticed that our waitress was one of the ladies who used to serve us at Sake House, which lends credence to one reader's comment that some of the Sake House staff has shifted to Wasabi. Finally, I know some of you are anxiously awaiting news on the winner of the Cookbook Giveaway. I have almost come up with a decision on that, but I'm going to do just a little bit more hand-wringing. Check back later this afternoon.

Score free chikin

2008-08-27T16:31:10Z

My sister is such a Chick-fil-A freak that she and her co-workers once dressed up as cows to win a free lunch at one of the restaurant locations in South Carolina. It's no surprise, then, that she was the one who sent me an e-mail announcing an upcoming chance for all of us to score free chicken strips on Labor Day at a Chick-fil-A near us. According to the company's promotional site, all you've got to do is visit a participating Chick-fil-A between 10:30 a.m. and closing time on Labor Day wearing any clothing or accessory that has a collegiate logo, or the logo of your favorite recreational football team, middle or high school football team, or professional football team. If you do that, you're eligible for three of the restaurant's new chicken strips, which they are advertising as "bigger, tastier and dippier." I guess this promotion serves as advertisement for their new strips as well as a celebration that football season is upon us. I can handle that! In other news, please make sure to post a comment about why you want to win "Eat, Shrink & Be Merry" by Janet & Greta Podleski. The Cookbook Giveaway ends at 5 p.m. today and I'll announce the winner tomorrow. Stay dry. Eat a bowl of soup. Warm up.

Sake and Maki Talkie

2008-08-26T15:16:45Z

According to recent news reports, Kabuki in Roanoke, which is undergoing extensive remodeling, will have a good-sized sushi bar when it reopens. It's also supposed to have a big koi pond, but that's beside the point. Although interesting... At any rate, it's got me thinking about the state of sushi in Southwest Virginia. Once upon a time, the only two places to find sushi in Roanoke were Sake House at Lakeside Plaza in Salem and Tokyo on Franklin Road or the city market building. For a while, I had a love affair with Sake House and it's little carpeted tea rooms. Not so much a fan of Tokyo, however. I think it was the atmosphere more than anything else. Then, along came Metro! with its Asian-fusion thing and a whole menu of pretty good sushi. A bit more expensive, perhaps, than the competitors, but certainly not short on imagination. I'm thinking of the Angry Tuna roll here, and it's not making me angry at all. It's making me hungry. ]]> Enter Ben Gui up by Buffalo Wild Wings at Tanglewood, then Wasabi in downtown Roanoke. Ben Gui quickly became my favorite sushi joint in town. I had dreams about the Dragon Roll, with the tempura shrimp, sauteed eel and avocado all dancing a jig into my mouth. OK, I didn't really, but it sure is good. Wasabi was enjoyable, too, but a little short on atmosphere and rather slow on service both times I ate there. Now, Sake House has left Salem with plans to reopen in the New River Valley. Wasabi has changed hands at least once that I know of. The past few times I've eaten sushi were at the bar at Metro!, and that's just because I happened to be there for cocktails with a friend after work and decided I was hungry for a salmon skin maki roll (my personal favorite). Just what is the state of sushi now? Who has the best sushi in town, and do you readers think there are enough sushi lovers around to support all of these restaurants, not to mention new sushimongers like Kabuki? Also, besides Sake House, I'm unfamiliar with the sushi establishments in the New River Valley. Anyone got the word on the best sushi in the NRV?

You're killing me! Keep it coming.

2008-08-25T15:27:35Z

It's been a long time since I've seen such compelling and convincing entries in the Cookbook Giveaway contest. Apparently, "Eat, Shrink and be Merry" by Janet & Greta Podleski has struck a chord with everyone from nursing mothers wanting to lose weight and stay healthy to military wives who are trying to stay in shape and maybe slim down for when hubby returns. I'm guessing the big attraction is probably that the Podleski sisters manage to pass along healthful cooking practices with a big sense of humor. Who needs another dry, discouraging diet book? Let's keep the entries coming until Wednesday. Since the book sounds so popular, I'm going to share another recipe, this time for a chicken salad with pecans and cranberries in a creamy orange dressing. Keep those entries coming!! The Chicken Coup Dressing: 1/4 cup light mayonnaise 1/4 cup light sour cream 1 Tbsp. honey mustard 1 Tbsp. white vinegar 1 Tbsp. frozen orange juice concentrate 1/4 tsp. each salt and pepper Salad: 4 cups chopped cooked chicken or turkey breast 1 cup diced celery 1 large apple (your favorite kind), unpeeled, cored and chopped 1/3 cup dried cranberries 1/3 cup chopped green onions (with white parts) 1/3 cup toasted, chopped pecans 1/4 cup chopped fresh parsley 1. Combine all dressing ingredients in a small bowl. Cover and refrigerate until ready to use. 2. Toss together all salad ingredients in a large bowl. Add dressing and mix well. Cover and refrigerate for 2 hours before serving.

Cookbook Giveaway -- "Eat, Shrink and Be Merry"

2008-08-22T14:44:31Z

This may be a cookbook about healthy eating, but it is one of the most entertaining diet cookbooks I've seen in a long time. And trust me, I've seen a bunch! Lately, it seems that the majority of the cookbooks I'm sent for review are either about weight loss, diabetes control or living with wheat allergies. I sincerely understand the need for books like that, but this "Eat, Shrink and Be Merry" is actually funny. It's written by two sisters named Janet and Greta Podleski, and the pages are sprinkled with all kinds of fun information like Truth or Myth, Pop Quizzes, cartoons and quotes such as "I was a vegetarian until I started leaning toward the sunlight -- Rita Rudner." The best part is that the recipes, which have cute names like Tuskinny Chicken and Salmon Cowell, actually look really tasty and appear to use mostly natural ingredients, not low-fat or fat-free versions of the good stuff. I'm so tempted to keep this book for myself, but one of you can wrest it from my grip by writing to tell me why you badly need to "Eat, Shrink and Be Merry." The best story wins the book. Deadline is next Wednesday. I'll share the recipe for Salmon Cowell below the jump. Have a GREAT weekend!]]> Salmon Cowell Serves 4 Marinade: 1/4 cup frozen orange juice concentrate 1/4 cup hoisin sauce 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. grated gingerroot 2 tsp. grated orange zest Pinch crushed red pepper flakes 4 boneless, skinless salmon fillets (about 5 oz. each) 1. Whisk together all of the marinade ingredients in a small bowl. Place salmon in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes. 2. Preheat grill go medium. Remove salmon from marinade (reserve marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for 3 to 4 minutes per side, or until salmon is just slightly pink in the center. Do not overcook salmon or it will be dry. Baste salmon with reserved marinade during the last minute of cooking, if desired. Calories per serving: 253 Total fat: 9.4 g Saturated fat: 1.5 g Protein: 29 g Carbs: 11 g Cholesterol: 78 mg Sodium: 358 mg

Olathe is candy corn (on the cob)

2008-08-21T15:56:42Z

Olathe sweet corn is in at Kroger stores across the region now, but you'd better hurry -- according to the company, there will be no restocking of this coveted Colorado treat. I had corn-on-the-cob for dinner Sunday night, then headed back to the store after work on Monday to get some more. It was just that good. Last night, I had some cold, leftover pre-cooked ears in the refrigerator, so I decided to transform them into this delicious salad. All I did was finely chop some romaine lettuce, toss in a handful of my cherry tomatoes (halved) and add the kernels from one large ear of Olathe sweet corn. I dressed it with Ken's Steakhouse Asian Sesame salad dressing, and we scarfed it up. Yuuuuuummmy! I didn't know before this season that Olathe sweet corn comes from a place high in the Colorado Rockies called, quite fittingly, Olathe. Most of the crop was sold to the Kroger Co., so we're pretty lucky to be able to snag some. The rest is apparently saved for the famous Olathe Sweet Corn Festival, which took place in early August. They say the corn is so sweet and tender because of the mountain climate where it is grown -- warm days and cool nights -- coupled with melted natural spring snow for irrigation. Since I spent my early years in that very Colorado climate, it sounds like a winning combination to me. No wonder I'm so sweet and tender -- okay, no snide comments from you guys on that!

Update on Orange Dog

2008-08-20T18:48:59Z

This is an update to yesterday's blog entry about Orange Dog's re-opening on Campbell Avenue and the new, expanded menu they've brought to the table. More exciting news: according to the staffer I talked to, they are also offering a decent-sized line of coffee beverages made with gourmet coffee. Those include espresso, iced coffee, coffee latte, cappuccino and the like. Might be a nice option for those of us who work down on this end of Campbell at the paper, the municipal building, city hall, the court houses and the police department. Sometimes a few more blocks for a coffee fix makes a big difference on a busy day!

Talk of the day: Beef, dissected

2008-08-20T15:12:56Z

Today's Front Burner column attempts to break down beef cuts into a digestible format. It also recommends three cuts of beef that may be underappreciated by American shoppers. The whole idea is that families can broaden their horizons at dinnertime and perhaps save a little money on their grocery bills by experimenting with different cuts of beef. What do you think of the information in the column? Have you tried flat iron steaks? Do you use top sirloin or round steak very often? Chime in on the blog and tell us your favorite way to render an inexpensive cut of meat absolutely delicious.