Entries from blogs tagged with “food”
Mike Davis, sous-chef at Lawrence’s Oread hotel, will conduct a free food carving demonstration next week.
The demonstration will be from 6-8 p.m. March 7 in the All Seasons Den at the Oread, 1200 Oread Ave. The event is free and open to the public.
Davis previously has conducted similar demonstrations for county libraries in Topeka and Salina, but this will be his first such demonstration in Lawrence, according to the Oread.
Morrissey's Lawrence show has been rescheduled for March 18, Liberty Hall announced today.
Doors open at 8 p.m., and the show starts at 9 p.m. All tickets for the original date will be honored. In the event you cannot attend the rescheduled date — sad! — Liberty Hall says a refund may be obtained by taking your tickets back to your point of purchase before March 18. No refunds will be issued after the show has played.
If you don't have tickets and want them, Liberty Hall has ticket information on its website.
Liberty Hall staff said they'd had the date penciled in for a while but were waiting to announce it until confirming the artist would be well enough for the show to go on. Morrissey has been battling a bleeding ulcer, which caused him to cancel his Feb. 2 show in Lawrence as well as eight others.
If you're a big enough Morrissey fan to desire more detail about his ulcer, he divulges a lot in a creatively crafted letter I highlighted in Friday's blog: "My ulcer is now under reins, even if neither asleep nor dead..."
Zagat has taken note of something we Lawrencians have known for a while, if the Best of Lawrence contest is a fair indication. Zagat released its “Best Burgers in 25 Cities” list this week, and the Burger Stand at the Casbah, 803 Massachusetts St., is on it.
In a recent Zagat survey, the Zagat.com Blog feature explains, diners revealed they eat burgers more than four times per month. Thus, Zagat compiled the list in honor of the American favorite.
The Burger Stand joins restaurants and dives from Honolulu to Boston. (While Burger Stand is listed as being in Kansas City, I’m giving them the benefit of the doubt and assuming they’re implying the Kansas City area.)
As far is the quotes in Zagat’s summary of our local favorite go, they don’t indicate who or what they’re quoting. Maybe reader reviews? Anyway, here’s what they have to say:
“Outstanding” “gourmet” burgers and the “best” sides (“you can’t beat the truffle or duck-fat fries”) make this “cool” Lawrence joint a “new classic” whose “bustling” vibe “feels vital without being obnoxious”; service is “quick”, the bar stays open late most nights, and even if it’s not the cheapest patty-slinger around, you get to “indulge without emptying the bank.”
Get well soon, Morrissey.
Doctors have diagnosed the British singer, who was hospitalized last week in Michigan, with a bleeding ulcer. While he's expected to recover soon, Morrissey in the meantime has cancelled six upcoming tour dates, including the show planned Saturday at Liberty Hall in Lawrence.
"Morrissey is expected to make a full recovery and thanks everyone concerned for their support during this time," according to an announcement on Liberty Hall's website.
Billboard wrote this weekend: "The former Smiths frontman — whose last album, "Years of Refusal," was released in 2009 — kicked off a U.S. trek last October in Boston. When asked by Billboard why he had decided to tour without a new album to support, he replied, 'Because a lot of people like me.'"
That's certainly the case in Lawrence, where we know a lot of people were looking forward to this show.
Hold onto those tickets, though. Liberty Hall says they're still working through details with Morrissey and his management but that they plan to reschedule. All tickets for the original date will be honored at the rescheduled date.
We'll let you know once we get any info on a rain check, hopefully in the next few days. Morrissey plans to resume his tour Feb. 9 in Las Vegas. Nationwide shows are planned through early March.
Mark your calendars for Jan. 29. Not only is it Kansas Day, it's the day tickets go on sale for this year's Kansas Craft Brewers Exposition at Abe & Jake's. And if it's as popular as last year — tickets sold out within 10 days — you'll want to get them fast.
The event is set for 4-8 p.m. March 2 at Abe & Jake's Landing, 8 E. Sixth St. (next to City Hall, in the Riverfront development). Tickets are $30, and you must be 21 or older to attend. For a list of locations to buy tickets, visit the expo's website, kscraftbrewfest.com.
About 720 people attended last year's expo, billed as the first of its kind in Lawrence and drawing about 30 regional and national beer vendors. The event, organized by the Kansas Craft Brewers Guild and Downtown Lawrence Inc., is a fundraiser for Downtown Lawrence.
Expect an afternoon of all things beer: commemorative sampling glasses and program booklets profiling the beers you're tasting, specialty glassware and other brewery memorabilia for sale, food for sale from select local vendors, guides to cheese and beer pairings from Hy-Vee, books on beer and brewing and guidelines on the Certified Beer Judge program.
I could write pages about how crazy my Christmas Eve/Christmas Day working/celebrating/driving/cooking schedule ended up this year, but I’ll stick to the part that involves juniper berries.
Long story short, I had to find a fairly simple slow-cooking recipe for Christmas dinner, or else. Regular pot roast didn’t seem special enough, and making braised lamb shanks was tempting but seemed daunting for six. When I found this recipe for baeckeoffe — a traditional Alsatian stew of lamb, pork and beef marinated a full day in wine — I knew it would be perfect. I also knew I didn’t have time to go on a wild goose chase for juniper berries, a key ingredient, but figured surely Kansas City’s Country Club Plaza (where we were headed for a pre-Christmas family outing anyway) would have some somewhere. Williams-Sonoma, $5, bingo!
I ended up with a fantastic, hearty Christmas dinner (which, sadly, I didn’t have time to take pictures of) — and a jar of juniper berries I hadn’t even put a dent in.
Last weekend I took to the web to find out what else I could make with the strange little spheres, which taste like pine tree if eaten whole but are much more subtle ground up or used for flavoring only, like dried bay leaves. Juniper berries — which provide the predominant flavor in gin — turned up in all kinds of European roasts and wild game dishes (which makes sense because of the woodsy flavor), plus a couple desserts that, honestly, didn’t sound very good.
This Italian pork roast, which I cooked for dinner Sunday, was delicious, super-easy and definitely worth sharing. I threw in potatoes and baby carrots for the last half hour of cooking to make a full meal.
The only problem? Even after using extra in the recipe — and having some roll away while taking photos — I still have an awful lot of juniper berries. I'm not sure about the practicality of nasturtiums in a gin and tonic, but if I decide to try this very tempting-looking one, at least I have the juniper berries.
Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte)
Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices. Many Italians will leave the milk curds that form alongside the meat where they are, but Ferrigno strains them out for a more refined sauce.
Start to finish: 3 ¼ hours (25 minutes active)
1/4 cup extra-virgin olive oil
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries, crushed
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk
Preheat oven to 350 F with rack in middle.
Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
Note: The pork can be braised 1 day ahead and chilled in liquid, uncovered until cool, then covered. To serve, bring to room temperature, then reheat and proceed with recipe.
(Recipe by Ursula Ferrigno from April 2008 issue of Gourmet, as listed at epicurious.com)
Lawrence chefs and restaurateurs Molly and Robert Krause are teaming up with Van Go Inc. to put on a Valentine’s dinner for a good cause.
The annual Culinary Hearts Valentine Dinner is set for 6:30 p.m. Feb. 8 at Van Go, 715 New Jersey St. Tickets are $125 per person and include a three-course dinner, wine, beer and live music. Attire is “festive.” Seating is limited, and tickets should be reserved by Jan. 25 online at van-go.org or by calling 842-3797.
The dinner is a benefit for Van Go’s Go Healthy program.
According to the organization, 70 percent of its participants live in poverty and, as such, experience food insecurity and hunger. Go Healthy is Van Go’s year-round food, nutrition and healthy lifestyles program that aims to give teens tools they need to fight obesity and stay mentally fit.
Some Lawrence folk from across the pond are collaborating to host Christmas dinner British-style — complete with figgy pudding and a visit from Father Christmas.
Queen Lizzy’s Fish and Chips Shop, 125 E. 10th St., and Brits, 929 Massachusetts St., have planned Traditional British Christmas Dinner events on two dates, Sunday and Dec. 16. For both events, doors open at 5 p.m. and dinner begins at 6 p.m. at Queen Lizzy’s. Tickets, which can be purchased at either business, are $38 for adults and $19 for children 15 and younger.
The figgy pudding, of course, is for dessert. Queen Lizzy’s chef and owner Matt Poulton, who is from England, said the traditional dish is made with raisins, currants and figs then drizzled with brandy butter. He added, "It's a delight."
Also on the menu is wine for adults, an appetizer of cherry and almond baked brie and a dinner of roast turkey, ham, Yorkshire puddings, roast potatoes, honey roasted parsnips, almond roasted brussels sprouts, gravy, sage and onion stuffing, pigs in blankets (British style) and buttered carrots and peas.
Poulton said Tuesday that plenty of tickets remained for Sunday but only a few are still available for Dec. 16.
“I thought it would be fun for a lot of expatriates to come to, and something the locals might find enjoyable.” he said. “We don’t have Thanksgiving in the UK, so our big thing is Christmas.”
Printmaker Patrick Vincent, one of the Lawrence Arts Center’s two artists in residence, is on a quest to turn as many Lawrencians into bugs as he can.
For free, residents can send Vincent their photo and the name of the bug they’d like to be, and he’ll create a print of their face on that bug’s body. Vincent gives an artist proof of the print to the subject, and keeps the linoleum carving he printed it with for himself. The plan is to use those carvings in a later installation.
Last time I checked with him, Vincent said he’d completed a number of bugs but was still hoping for more. Apparently, he says, a lot of people are kind of creeped out by the idea of seeing their face on a bug’s body ... which is part of the reason Vincent, who regularly uses animal themes in his artwork, picked bugs for this project. He says, "The theme of bugs is an invitation for people to connect with a part of the natural world that is often ignored or reviled."
I thought the project sounded fun, not creepy, and sent Vincent my own picture and request to be a praying mantis. (Praying mantises clearly are not smiley bugs, and this was the only demure picture I seem to have taken in the digital age. Vincent left the veil on, which is actually kind of funny given that female mantises have been known to eat their mates.) Here I am:
Here’s Vincent and his own bug rendition of himself, as a honeybee:
Fellow artist in residence Monika Laskowska, incidentally, went with the potato beetle for her bug portrait. To submit your photo for the Bugs project, Vincent provides more information and instructions on his website.
We profiled each of this year’s five Phoenix Award winners in Sunday’s paper and here on Lawrence.com. But there’s another key artist involved with these awards — the one who makes the hardware that the winning artists take home.
The Lawrence Cultural Arts Commission picks a different artist each year to create the actual Phoenix Awards, and this year it was printmaker and Old West Lawrence resident Sally Piller. Piller was commissioned to make six pieces — one for each award winner and one to display at the Lawrence Arts Center with previous Phoenix Awards.
Piller described her process for creating the unique prints-slash-sculptures:
She created six color woodblock prints — using oil-based ink on Japanese washi paper — and mounted each on the back of one of the solid maple color separation blocks used to create the prints (the photo below shows a step in the process). The borders are hand-carved, rolled with oil-based ink and accented with gold-colored leaf.
She mounted the prints using gesso and rice paste, then protected them with floating glass attached with rosette screws. Here are the finished awards lined up at Sunday's reception for the winners.
On Saturday, over in Johnson County, a library is playing host to what has to be one of the more unusual events they’ve had.
Butcher and charcuterier Alex Pope will butcher half a hog (like a side of beef, only pork) in a public demonstration beginning at 2 p.m. at the Johnson County Central Resource Library, 9875 W. 87th St., Overland Park. Pope owns Kansas City, Mo.’s, Local Pig, an artisan meat-cutting and sausage shop dedicated to locally and humanely raised meats including beef, pork, chicken, duck, turkey, quail, rabbit, lamb and goat.
The library promises real knives, real meat. All ages are welcome, though parental discretion is advised. The event is free, and registration is not required.
But wait — there is a connection between beast and books. Pope “learned his trade in the best way,” the library announcement says, “by reading books.”
During the event, Pope is expected to talk about how meat makes it from farm to table, demonstrate his butchering techniques and share what he learned about the trade from reading books.
The library provides this link to some of Pope’s favorite food titles.
Fact: Some glass pipes are fancier than others.
And a good number of folks who create the fancy variety would prefer their work be called art instead of just, you know, paraphernalia.
At 7 p.m. Nov. 16, the Lawrence Arts Center, 940 New Hampshire St., is screening a documentary titled “Degenerate Art: The Art & Culture of Glass Pipes.” The film explores the culture of glass pipe-making from the origins of Bob Snodgrass’ famous “color-changing” pipe to what filmmakers describe as the “radical emerging art movement it has become today.”
The trailer includes video clips of pipe-makers with torches and their completed Chihuly-esque glass creations — multicolored, sculptural, elaborate and in some cases a yard or more tall. It also includes shots of pipe-makers being arrested in a paraphernalia sting several years back, which of course the film decries.
“This subversive art challenges our right to free speech and expression, as well as reflecting the nature of the people who make and collect the pieces,” says the film’s synopsis. “One of the last true underground American scenes, glass pipe art remains invisible to mainstream culture.”
Here’s the arts center’s event listing: www.lawrenceartscenter.org/film
And, for the trailer and more on the film, the “Degenerate Art” website: www.degenerateartfilm.com
It only took one touch from a piece of misplaced tape for me to realize my gray-on-white Chevron Pumpkin — looking promising after a flawless basecoat of glossy white spray paint — had turned the corner and was headed straight down the road to Craft Fail City.
Without primer, it turns out, paint doesn’t stick to real pumpkins’ waxy skin all that well. It hangs on fine if you handle the pumpkin carefully, but pressing on and peeling off painter’s tape does not, apparently, count as handling carefully.
My other chevron pumpkins for this week’s Go! story worked (apply tape to pumpkin skin, paint gaps a single color, peel off tape). But me and my West Elm-happy self were dead-set on pumpkin No. 3 being white and dove gray, no orange.
Obviously if my basecoat chipped off in the taping process, peeling off tape to reveal the final product was going to be a real problem. Yet the optimist in me pushed on, hearing “Keep going anyway, you can touch it up with a paintbrush and it won’t be a failure after all!”
Then, when the gray paint was dry and the tape peeled off (along with most of the white paint, of course), “This is kind of cool, like I was going for a textured look!”
Then, “Get real. This is a bona fide pumpkin craft fail. Your husband may have sweetly told you that pumpkin crafts aren’t meant to be perfect, but you cannot use this in your story.”
So gray-on-white (and orange) Chevron Pumpkin made the blog, where others can learn from my mistake. A few pointers on the other pumpkins from the story:
• Hot-gluing nearly 400 individual rhinestones on a pumpkin takes for-ev-er — don’t bother if you’re not really excited about the Black Widow Pumpkin (it's on my desk right now, and I’ve heard “awesome,” “soooo cute” and “kinda tacky” from officemates). With a low-temp glue gun, you can only do a couple stones at a time; with a high-temp gun you’d have to use tweezers or small pliers to avoid burning a finger.
• I freehanded Mr. and Mrs. Pumpkins’ mouths — but used a black ballpoint pen and had to apply two extra-thick coats of paint to cover up my lines. Should’ve just used a pencil.
• Black Stocking Pumpkins beg the question of what to do with the stem? Start by not buying a pumpkin with a short stem (like we did on one of ours), then you’ll have something substantial enough to tie a ribbon around for a more finished look.
Of course, it could be much, much worse. The official CraftFail website has plenty of projects that will make you laugh — and realize maybe you're not so bad at crafting after all. Also, we got a picture from our "Pumpkins and More Pumpkins" Pinterest board repinned ... to a board entitled, "WHO THOUGHT OF THIS? not I." I guess she didn't really like the Cozy Wrapped Pumpkin. Fair enough.
While Go! editor Katie Bean was out shopping for materials to create the Stocking Pumpkins in today's Go! cover story, something else caught her eye: No-carve pumpkin decorating kits.
Katie might have been tempted by these all-in-one options, but she stuck with her mission to find patterned black hose for our original plan.
For chronic craft-failers or people who are too busy for the whole crafting thing to start with (nothing to be ashamed about), she shares some of the easier options to be had out there.
I’m a fan of DIY, but I don’t always have time to do the projects I want to do.
As I was shopping for supplies for the stocking pumpkin I made for our Go! cover story this week, I found that stores have anticipated the trends in pumpkin decorating we saw online. There were several examples of pumpkins like the ones we had discussed for the story pre-made and many kits that eliminate the running around for different supplies. Here are a few examples from my shopping trip.
I was most surprised to see full kit options. Some seem to involve painting; others just have pieces you stick on. Here are a few examples I saw:
There were also pre-decorated pumpkins available in the same styles we saw on Pinterest.
There were many faux pumpkins available in different shapes, sizes and colors. If you choose to invest the time and money (they were a little more expensive than fresh pumpkins), you can have a decoration that will last for years. We do not recommend keeping real pumpkins for years — they have a long shelf life, but not that long.
However you choose to decorate your pumpkin, take a picture and share it with us and other readers in the decorated pumpkins of Lawrence photo gallery.
Free State Brewing Co. calls it a beer fit for a blacksmith — and apparently beer festival judges.
Free State’s Iron Man Imperial Stout nabbed a bronze medal in the American-Style Stout category at this weekend’s Great American Beer Festival in Denver, touted as the world’s largest commercial beer competition.
“It’s kind of a testament to the craft of brewing,” brewer Geoff Deman said of the beer, named in honor of a local blacksmith who frequents the brew pub.
With ten malts and five hop varieties, Iron Man starts with deep roasty flavors and finishes with a slight malty sweetness, according to Free State’s description. The beer tips its hat to history, as Imperial Stout was a key British export in the Baltic trade that elevated art and industry in Russia and England during the 18th century.
Two other area breweries joined Free State on the medal list, according to results from greatamericanbeerfestival.com. Boulevard Brewing Co. of Kansas City, Mo., got two gold medals — one in the Belgian-Style Witbier category for its ZON, and the other in the Other Strong Beer category for its Reverb Imperial Pilsner. Topeka’s Blind Tiger Brewery and Restaurant took gold in the German-Style Kolsch category for its Capital City Kolsch.
This year’s festival, which ran from Thursday through Saturday, drew its largest competition field to date, with 4,338 entries from 666 breweries across the United States and Guam. The festival awarded a total of 254 medals for the best examples of each style beer.
Free State's Iron Man — a small batch brew — is not on tap at the brew pub, 636 Mass. However, bottles are expected to be shipped to select area liquor stores at the end of this month.
In other crafty beer news, 23rd Street Brewery, 3512 Clinton Parkway, just tapped a 2010 Barrel-Aged Russian Imperial Stout, according to their Twitter account. And Free State is playing host to its first-ever happy hour Thursday night (it's only been legal for, oh, almost four months now, so I'm sure Free State fans will be glad the brewery's finally on board!). The pub is advertising $2 select pints from 9 p.m. to midnight, plus chances to win Free State stuff.
I’ve undoubtedly eaten more than my fair share of Nutella on its own — on ice cream, toast, crepes, fruit, by the spoonful and (I confess!) straight off a knife — but never baked with it.
On the one hand, I’ve always thought, it’s kind of expensive and so decadent, why waste it by mixing it with other things? On the other hand, I mulled as I recently dipped crackers in it for the first time, wouldn’t some kind of salty-sweet dessert with Nutella and pretzels be awesome?
Envisioning gloops of Nutella and chunks of pretzels just needing some kind of something to hold them together, I pulled up a handful of Nutella recipes online but found none like what I had in mind. So I came up with my own.
These cookie bars (inspired by the Caramel Chocolate Chip Cookie Bars from September’s Kansas University tailgating food story) have mini pretzels and white chocolate chunks in the cookie dough. Not wanting to dilute the Nutella by stirring it into anything, or risk it being smeared away from the top or bottom of a cookie, it’s scooped straight out of the jar and sandwiched safely between layers of dough.
This probably goes without saying, but these are extra good with a glass of milk.
PRETZEL-NUTELLA BARS WITH WHITE CHOCOLATE CHUNKS
Start to finish: 45 minutes
Servings: 18 bars
1 box yellow cake mix
1/2 cup canola oil
2 1/2 cups mini pretzels, broken
6 ounces white baking chocolate, coarsely chopped
1 jar (13 ounces) Nutella
Preheat the oven to 350F. In a medium bowl, stir together cake mix, oil and eggs. Mix in pretzels and white chocolate chunks. In a greased 9-by-13-inch pan, press three-fourths of the dough into the bottom. Bake 10 minutes. Cool 5 minutes.
Spread Nutella over top of partially cooked dough. Drop remaining dough over the top. Bake 20 minutes more, or until top is lightly browned. Cool and use a sharp knife to cut into bars.
National spotlight shines on library’s banned books trading cards, now available for purchase online
The Lawrence Public Library’s banned book trading cards are blowing up — even with no bubble gum in the pack.
With requests to get them coming in from across the country, the library ordered a second printing and started selling packs online last night.
Emails from teachers, book lovers and other libraries started rolling into library marketing director Susan Brown’s inbox Sunday, when we published a story about the innovative art-books collaboration and the colorful cards it created.
At first Brown figured the library could just mail cards, pay the postage and mention that a donation would be great. But things snowballed fast.
“Monday morning, my inbox was just flooded,” Brown said. “By Tuesday we knew that we had to have a plan.”
The library lassoed up a PayPal account and permission from each artist for the second printing. They set up a purchasing mechanism on the library website, www.lawrence.lib.ks.us, where shoppers can get a pack of all seven cards for $7. After-cost proceeds will go to the library and the artists.
The library believed the trading card project was the first of its kind and expected some national attention, at least in the library world, but Brown said this much attention was a good surprise.
The Associated Press picked up my story, and on Friday The Huffington Post wrote a story along with images of the cards. A number of blogs have highlighted the project, too.
Not only does the project’s popularity showcase the library’s efforts to promote reading, Brown said, “It really highlights the arts scene in Lawrence.”
Locals can still get the trading cards for free in-person at the library, 707 Vt., and the Arts Center, 940 N.H. — as long as supplies last.
Here's our photo gallery of all the cards:
One 10-piece, 1,090-calorie Chicken McNuggets meal, please.
For the first time today, I learned how many calories are in my favorite meal at McDonald's. I’m still trying to decide whether I’m worried about it.
As promised, the fast food giant this week added calorie counts to its menus — no more having to go the extra mile to check online (or look at the box), the count is right there next to the price. Lawrence locations are included, with calories on both drive-thru and in-store menu boards (confirmed at Sixth and Wakarusa, no reason to doubt the other spots don’t have them up, too).
The 1,000-plus calories in McNuggets do not shock me. While I’ve never been a big calorie counter, I am generally health-conscious and well aware typical McDonald’s fare is not a healthy choice.
When I head to McDonald’s — always the drive-thru — I’m either starving, in a hurry and don’t want to trouble myself to get out of my car AND/OR have a salty greasy food itch to scratch and wouldn’t give healthier options the time of day, anyway. McDonald’s satisfies those needs like none other.
Obviously, my health would be better off without McDonald’s (at least the kind of stuff I order there). However, if I depended on the drive-thru for frequent meals and sustenance rather than occasional indulgence (or if I had diagnosed medical conditions such as high cholesterol or blood pressure), I think I’d be a lot queasier about the calorie counts — and all the other counts. My nuggets and fries had a combined 28 grams of protein (56 percent of the recommended daily allowance), but they also had 1,270 mg of sodium (53 percent RDA) and 48 grams of fat (73 percent RDA), according to nutrition information on the boxes.
Hmmm. I guess that does make me extra glad I ate homemade salads for lunch the previous two days.
P.S. You’re probably wondering, “What’s the highest-calorie item on the menu?” Got it. Weighing in at a whopping 1,400-plus calories, that would be the Angus Bacon and Cheese Burger meal. The sandwich alone has 2,070 mg of sodium (86 percent RDA) and 39 grams of fat (60 percent RDA).
Until a few weeks ago, I knew sumac as a vigorous weed that grows in the ditches alongside Kansas highways and turns bright red in the fall.
It turns out, Middle Eastern people have known for hundreds, if not thousands, of years that dried and ground berries of the sumac plant make a tasty addition to food (not necessarily Kansas ditch-sumac, there are many varieties of the species). I've since noticed that Aladdin Cafe has a dish called Sumac Chicken on the menu, too.
My friend recently hosted a Turkey-themed dinner party (not random, she was just back from a three-week trip there) where she and her husband made main courses for the feast and assigned side dishes to the rest of us. My assignment was Shepherd’s Salad, with a note saying I didn’t have to use the sumac the recipe called for if I didn’t have any.
Of course, I didn’t have any (I didn’t even know what it was). But of course, I was curious. I Googled, determined I could surely find some in bulk at a Middle Eastern market in Kansas City, and wasn’t disappointed — only $2 for a big scoop, too!
The flavor is bright and citrusy, a little like coriander but more earthy. The color is a beautiful deep purpley-red.
Everyone liked this fresh pretty dish, which works as a salad alongside kebabs, lamb or fish, or an an appetizer or snack with crusty bread (to soak up the juice!).
TURKISH SHEPHERD’S SALAD
2 large tomatoes, diced
1/2 large cucumber, diced
1 Anaheim pepper, diced
1/2 medium onion, sliced
1 tablespoon sumac
Salt and pepper to taste
1/4 cup fresh mint, chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Place all vegetables in a medium sized salad bowl. Add sumac, salt, pepper and mint. Toss. Drizzle with lemon juice and extra virgin olive oil. Chill until ready to serve.
(Recipe adapted from giverecipe.com and english.turkishcookbook.com.)
UPDATE: The full video is complete.
And it's really beautiful. I like how they show time-lapse of the mandala under construction, still-shots of the monks, and even shots of members of the public watching them work. (Also, I kind of like how they added a little Jayhawk in the corner.)
Have a look:
Journal-World photographer Richard Gwin and I were at KU's Spencer Museum of Art Tuesday to report and shoot our feature story on the Tibetan monks creating a sand mandala there. (Note: They should be working on it for a few more hours today if you haven't had a chance to check it out. Hurry, though, by 2 p.m. it will disappear!)
As we sat a few feet away, watching the intricate, brightly colored mandala emerge one centimeter of colored sand at a time, I said to Richard: "Someone really should make a time-lapse video of this. Wouldn't that be cool?"
He pointed up. The Spencer's photo staff had already thought of this, and had a camera on a tripod set up on the balcony above, aiming down at the monks and their mandala.
The museum has posted this teaser video already, and promises a full video next week. I'll watch for that and post it when it's ready. In the meantime, check out this teaser. Cool, no?