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Pure Colorado




COOKING ON DEADLINE: Spicy Brussels sprouts, kimchi dressing

Umami is commonly talked about as the fifth taste, in conjunction with salty, sour, sweet and bitter. Its simplest definition is "savory," and to think about what that means, think about how your taste buds respond when you are eating foods such as mushrooms, Parmesan cheese, soy sauce, anchovies, miso, meat or a rich soup.

This holiday season, why not make a pumpkin jelly roll cake?

Cream cheese frosting seemed like a natural filling, but it made our cake too dense to roll. We tweaked the ingredient proportions to lighten the texture and then considered whether or not the order in which the ingredients were being mixed together mattered.

Here’s a nubby whole-wheat quick bread with scotch butter

I baked my first loaf with the whole-grain hard red spring wheat flour and though it was tasty, it was very dense and a little dry and didn't have the soft crumb that I remembered. It would be very good toasted for open-face sandwiches of smoked salmon, pate, liverwurst and even avocados. But the bread that I had in mind was more delicate and I had already decided to top it with a sweet scotch butter.

Make a buttery crumb cake with a lightly spiced topping

Starting with our favorite yellow cake recipe, we realized we needed to reduce the amount of butter or the richness would be overwhelming. We also wanted our crumb topping to be soft and cookie-like, not a crunchy streusel.

Stout beer adds richness to this gingerbread bundt cake

Robust molasses had more presence in our scaled-up cake, and we replaced the water with stout for a deeper flavor profile. The beer gave the cake a malty tang that tasters loved. Powdered ginger provided a spicy kick, and a little cinnamon and allspice contributed warm notes.

Sustainable Living

Arizona weighs unusual plan for longer egg expiration dates

"When it comes to use-by, sell-by or best-if-used-by dates, these are there much more for quality purposes, not so much for safety," said Sadhana Ravishankar, a food microbiologist and associate professor at the University of Arizona.

If you savor scallops, good news: Price drop may be in...

"There is a lot of anxiety about it. Prices could go down. I can't think of a scenario in which prices could go up," he said. "The question is, are we standing at the edge of a cliff or are we looking at a little bit of weakness relative to last year?"

American Buffet

Colorado Bar