Archive for the 'Uncategorized' Category

Lexington bartenders compete in Bloody Mary contest

Saul Good’s chef Jeff Mayer, right, had developed a signature Bloody Mary cocktail designed specifically to highlight the yellow heirloom tomato. Mayer has entered his Bloody Mary recipe in the Food Network’s Chopped contest. Contestants from every state will enter their best Bloody Mary recipe in hopes of winning the state competition and ultimately competing in the finals in New York City in October.
Other Kentucky entrants are Robbi McGregor of Natasha’s Bistro,  who has created Mango Mary for the competition, and Travis Hall’s Wild Eggs signature Bloody Mary is also in the running. You can vote at
New menu
■ Coba Cocina,  2041 Richmond Road, is adding some new dishes to its Mexican-Latin menu. Included are: Sopes trio (fried masa cakes topped with pork al pastor, smoked brisket and ancho chicken); chile-rubbed smoked salmon; quinoa and kale salad; veal skirt steak chimichurri and mezcal-caramel flan. Call (859) 523-8484.
■ Nick Ryan’s Saloon and the Theta chapter of Kappa Alpha Order will team up for Greek Night on Wednesday. A percentage of the proceeds from the night’s sales will go to the Muscular Dystrophy Association. Also, $2 will be donated for every current or former Kappa Alpha member who attends. Specials include roasted leg of lamb and a Mediterranean-style fish entrée. Nick Ryan’s is at 157 Jefferson Street. Call (859) 233-7900.
■ Holly Hill Inn, 426 North Winter Street, Midway, is having its final Tapas Tuesday of the year next week. Prices range from $5 to $12 a plate, and are sized for sharing. Bourbon cocktails, bourbon flights, craft beers and wines are available. Call (859) 846-4732.
■ Unlimited Spirit and Falls City Beer will hold a tasting/sampling of three types of Falls City beer from 4:30 to 7 p.m. Friday.  Unlimited Spirit is at 404 Southland Drive. Call (859) 309-2903.
■ Azur Restaurant kicks off Labor Day weekend with its 7th annual Latin pig roast. Chef Jeremy Ashby partners with Brasabana chef Miguel Rivas, a Dominican Republic native, to roast a suckling pig on Aug. 29. Cost is $40. Call (859) 296-1007 or e-mail
The buffet menu includes chicken-stuffed empanadas with local sweet corn butter; smoked chicken and ham croquettes with key lime-honey mustard; seared shrimp with tomatoes, serrano peppers and cilantro; fried sweet plantains; Latin-style grilled corn; tres leches cake with pineapple-vanilla salsa; and ginger-caramel cheesecake with strawberry-rum compote. The party begins at 6:30 p.m. Azur is at 3070 Lakecrest Circle.
Farmers market report
■ Bluegrass Farmers Market has 100 percent homegrown corn, tomatoes, green beans, squash, peppers, and melons. Hours are 9 a.m. to 2 p.m. in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Go to

London has Ky.’s first Bojangles’ Chicken ‘n Biscuits

Bojangles’ Famous Chicken ‘n Biscuits, a Southeastern regional chain of fast food restaurants, has opened its first Kentucky location in London, at 159 South Laurel Road. The chicken and biscuit chain serves hand-breaded chicken, made-from-scratch buttermilk biscuits, and dirty rice. Hours are 5 a.m. to 11 p.m. daily. Go to



Sharon Thompson’s “Favorites” cookbook arrives Thursday


14CKB1M01After 40-plus years at the Herald-Leader, I am retiring at the end of August.
For about 35 of those years, I have written about restaurants, home cooks, caterers, up-and- coming chefs, new products and food trends.
I have shared with readers more recipes than I can count.
One of the most popular columns I wrote during those years featured profiles of home cooks as well as professional chefs and caterers. For a while in the 1980s, we ran recipes from our readers weekly. Many of those recipes have become family favorites and treasured by cooks throughout the area.
This cookbook takes a look back at my 40-plus years, and includes our best recipes. Perhaps you’ll recognize a recipe or a picture or two.
Many more recipes are posted on my blog, ­
When I retire, so will the recipe section. Our food coverage will focus more on restaurants and trends and food news. This change is taking place for a variety of reasons. Many of today’s young cooks rely on ready-made dishes picked up at the supermarket or restaurant carry-out. For those who cook at home, the Internet provides easy access to great recipes on places such as Pinterest and Food Network, and there are blogs that cover every food topic.
I hope you enjoy this book as much as I’ve enjoyed going back through my stories from these past 40 years and remembering many of the people — and their food — who have made my job so rewarding.

We didn’t have enough space to print all our favorite recipes in this cookbook, so here are a few extras.


Enza Morris, who owned Enza’s Italian Food, used recipes she learned as a child in Naples, Italy and recipes and from her mother and grandmother.

 Almond cream cake

10 large eggs

1 teaspoon salt

3 cups sugar

1 teaspoon lemon extract

Grated rinds of 1 lemon and 1 orange

2 ¼ cups all-purpose unbleached flour

1 teaspoon cream of tartar

Preheat oven to 350 degrees. Butter and flour 4 cake pans (10 inches by 2 1/2 inches deep). Separate eggs (at room temperature) into 2 large bowls. Beat the egg whites and add salt. Continue to beat eggs and add 1 cup of sugar, 1 tablespoon at a time. Stop beating when whites make stiff peaks. Beat egg yolks gradually add the rest of the sugar. Then add lemon extract and lemon and orange peelings. Beat until yolks are thick and creamy. Add 1/3 of the whites into the yolks. Pour egg white and yolk mixture into the rest of the egg whites and fold in carefully.

Sift flour with cream of tartar. Do this 3 times, then fold into eggs. This is a slow process. Stir well. Pour dough in buttered and floured pans. Bake the batter for 25 minutes. Test with a cake tester. When it comes out clean and the tops are toasty, the cakes are done. Let cool before removing from pan. Frost with almond chocolate cream.

   Almond chocolate cream

5 to 6 ounces slivered almonds

1 teaspoon almond extract

2 sticks unsalted butter (softened)

2 cups confectioners sugar

3 egg yolks

¾ cup grated semi-sweet chocolate

½ cup cold very strong coffee

Sprinkle each cake layer with 1/4 cup rum. Spread frosting between layers and on top and side of the cake.


In the early 90’s, we ran a series of profiles on outstanding cooks in the Bluegrass. Great Cooks were nominated by our readers.

Kathleen Fox of Lexington was an expert pie baker who won ribbons at the Fourth of July apple pie contests. A favorite dessert her friends and family requested was chocolate Italian cream cake.

Chocolate Italian cream cake

1 box butter fudge cake mix

1 cup pecans, chopped

1 cup sour cream

1 1/2 cups shredded coconut

Prepare cake mix according to instructions on box. Add pecans, sour cream and coconut. Divide batter into 3 9-inch cake pans. Bake as directed on box. Cool cake completely and frost with cream cheese icing.

Cream cheese icing

1 1/2 sticks butter, at room temperature

12 ounces cream cheese

1 1/2 pounds powdered sugar

1 teaspoon vanilla

1 cup pecans, finely chopped

Cream butter and cream cheese together. Add sugar and vanilla. Mix thoroughly. Frost cake and pat pecans on the sides of the cake. Place chocolate curls on top, if desired.



David Gaillard was pastry chef at Le Matin Bakery in Chevy Chase in 1985. He worked as pastry chef at Relais et Chateau Hotels and also at restaurants in Italy, West Germany, Belgium and other European countries.

    Lemon tart

2 ounces butter

6 ounces sugar

Juice of 2 lemons

4 eggs

Mix ingredients and pour into saucepan. Bring to a boil, stirring constantly. Take off heat when mixture is thick. Pour into baked tart shell and refrigerate until set. Garnish with fresh lemon slices.


Pat Pugh grew up in New Orleans and learned the basics of Cajun-Creole cooking from her mother. Mardi gras pudding is a popular dish served in New Orleans and it features the three Mardi Gras colors, purple, green and gold.

   Mardi gras pudding

4 eggs, beaten

1 cup sugar

6 tablespoons flour

3 cups milk

2 teaspoons vanilla

3 drops yellow food coloring

1 loaf (16 ounces) pound cake

1/3 cup sherry

1/3 cup bourbon

1 1/2 cups cream, whipped

2 1/2-ounce package sliced almonds, toasted

2 tablespoons rum

2 teaspoons sugar

Mix first four ingredients in order listed. Cook in top of double boiler until thick. Cool and add vanilla and food coloring. Slice cake and place layer in bottom of casserole dish. Mix sherry, bourbon and spinkle about 1/2 of it over single layer of cake. Add 1/2 of the custard. Spread with part of whipped cream, which has been flavored with rum and 2 teaspoons sugar. Sprinkle with almonds. Cover casserole and chill for 24 hours. Garnish with any waxy green leaves and crystallized violets. Serves 12.



During the holidays, Alice Tilghman of Versailles would bake an orange-coconut cake. In 1990, she said she had been making the cake for more than 40 years.


  Orange-coconut cake

2/3 cup butter

1 1/2 cups sugar

2 eggs

1 1/2 teaspoons orange flavoring

2 3/4 cups sifted flour

2 1/2 teaspoons baking powder

1 1/4 cups milk

1/4 cup flaked coconut

Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each addition. Add orange flavoring.   Add flour with baking powder in 4 additions, alternating with the milk. (Start with the flour mixture and end with the flour mixture.) Beat well. Fold in 1/4 cup coconut.

Put in 2 greased cake pans. Line bottom with waxed paper. Do not grease sides of pan. Cut through batter with a knife and tap on top of counter to remove bubbles. Bake at 350 degrees for 40 to 45 minutes or until it tests done.


1 stick butter or margarine

3/4 cup sugar

1/2 cup half-and-half or evaporated milk

1 teaspoon orange flavoring

1 pound powdered sugar

Place butter in saucepan over medium heat and melt. Add sugar, stirring constantly for 2 minutes. Mixture will be foamy. Add half-and-half or milk while continuing to stir for 5 minutes. Remove and cool until bottom of pan feels cool. Add 1 teaspoon flavoring and just enough powdered sugar to get the consistency you desire. Cover with coconut.


In 1995, when Christopher Reinhardt was a senior at Lafayette High School. He was guest chef at   The Rosebud Restaurant, 121 North Mill Street. Christopher said he often decided what he would cook while wandering the aisles at the grocery store.

   Sauteed shrimp over fettuccine

4 to 5 tablespoons extra virgin olive oil

1 teaspoon Lawry’s garlic pepper

1 teaspoon Lawry’s lemon pepper

1 tablespoon chopped fresh Italian parsley

2 tablespoons chopped scallions

6 jumbo shrimp, peeled and deveined

Lemon juice


Combine olive oil, garlic pepper, lemon pepper and parsley. Pour over shrimp and marinate 20 minutes. Place 2 tablespoons olive oil in skillet and add scallions. Squeeze fresh lemon juice into skillet and add shrimp. Cook until shrimp are done, about 3 to 5 minutes.


In 1984, George Povey was the cook at the former Florence Crittenton Home on West Fourth Street.   Here is one of Povey’s favorite recipes


3 pounds ground beef

2 stalks celery, chopped

3 cans (15 ounces) tomato sauce

1 ounce chili powder

Worcestershire sauce

2 medium onions


1/2 teaspoon sugar

Garlic salt

1 tablespoon vinegar

Brown ground beef with celery and onions. Drain. Combine ground beef mixture with remaining ingredients, and simmer for several hours.




Weekend events at restaurants, vineyard, farm markets

First Vineyard Winery, 5800 Sugar Creek Pike, Nicholasville, is having a craft fair from 10 a.m. to 5 p.m. Saturday.  Food vendors include Kourtesy’s Kupcakes, Sondra’s Wine Jelly,   and Jessamine Cattlemen’s Association. Kentucky Proud beer cheese, and Cakepops. Featured craftsmen are glass blowers, woodworkers, metal art, fiber artists, oil painters, and spinner/weavers. Call (859) 885-9359 or go to

 Willie’s Locally Known, 805 North Broadway, is hosting a “Musical Feast of Love for Sav” on Saturday.
Mamadou “Sav” Savané, owner of Sav’s Grill & West African Cuisine, at 304 South Limestone, was injured earlier this month when boiling liquid spilled over his body, causing second-degree burns. He is out of the hospital, but can’t return to work for a while, and friends are helping by having fund-raising parties.
Willie’s event begins at 5 p.m. and features local and regional bands, as well as traditional African music from C the Beat; musicians from the African Fellowship at Asbury University in Wilmore; and percussionist Tripp Bratton.
Chef Ben Berry will smoke whole goats in the smoke yard at Willie’s and also create some Guinean and other West African specialties to go with them.
Call (606) 233-6612 or go to
Ilumine Restaurant, 270 Montgomery Avenue in Versailles, will host the Bluegrass Mystery Theatre on Friday. The four-course dinner features medallions of beef tenderloin on baby kale salad with Vidalia onion dressing; grilled African whitefish on Persian rice with string beans; and Tuscan chicken with tomato and basil over garlic Parmesan potatoes and string beans. Call (859) 251-4103 or (859) 753-4967. Go to
■ On the Fourth of July, Saul Good Restaurant is helping raise money for Military Missions Inc. The restaurant will offer half-price meals as an incentive to generate donations for the non-profit organization dedicated to providing care packages and support for Kentucky soldiers deployed to Iraq, Afghanistan and other locations. Hours are noon to 7 p.m. Locations are 3801 Mall Road (859) 273-4663; 1808 Alysheba Way, (859) 317-9200; and 123 North Broadway, (859) 252-4663. Go to or
City Barbecue, 3292 Richmond Road, will have a class on how to smoke meats 5:30 to 7:30 p.m. Tuesday. One of the company founders, Frank Pizzo, will present the class. Go to Call (859) 317-4430.
Reed Valley Orchard in Paris is holding its annual Blueberry Jubilee and Pancake Day from 8 a.m. to 5:30 p.m. Saturday. Fresh blueberry pancakes will be served until 1:30 p.m., and activities include blueberry picking, dancers and live music. Call (859) 987-6480or go to

Weekend specials

Staxx BBQ, 11 Carson Place in Frankfort, is offering a Fourth of July three-day special July 3 to 5. Purchase 5 pounds of meat (pork, chicken, turkey, brisket or sausage) and receive four free quarts of sides (potato salad, cole slaw, baked beans, green beans or macaroni and cheese). Call (502) 352-2515.
Kathy’s Country Kitchen, 20 Black Creek Road in Clay City, is reaping rewards from local farmers. The restaurant is serving fresh local tomatoes, corn, squash, strawberries, and watermelon. Call (606) 663-4179.
■ The specials this weekend at The Grey Goose, 170 Jefferson Street, include finnocchio pizza with roasted fennel bulb, caramelized onions, and Italian sausage, and  pan-seared Arctic char with saffron rice. Call  (859) 233-1500.

Farmers market report

Lexington Farmers Market has added another location to its line-up. Farmers will be at the First African Baptist Church from 4 to 7 p.m. Thursdays. The church is at Price Road and Georgetown Street. Go to

Bluegrass Farmers’ Market is Lexington’s largest 100 percent homegrown/produced market. Locations are in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Hours are 9 a.m. to 2 p.m. Saturday. Go to

Send us your best fruit pie recipe; win a cookbook

applepieApple pie with a scoop of vanilla ice cream is as much a part of the  Fourth of July celebration as fireworks and picnics.

Fruit pies of any kind are wonderful desserts for a holiday picnic. If you have a great recipe you’d like to share, send it to We’ll print the best fruit pie recipes on July 2, and readers whose recipes are published will receive a free cookbook. Deadline for recipes is June 24.

Craft Beer Week starts Saturday

The second annual Lexington Craft Beer Week kicks off Saturday and runs through May 18 with events planned at breweries, craft beer bars, restaurants, and food trucks.  Organized by, a web site focusing on Lexington’s craft beer, has a listing of all the tappings and tastings at
■ Festivities begin with breakfast and coffee beers at 8 a.m. at Country Boy Brewing, 436 Chair Avenue. The Kentucky Ale Brew-Off starts at 9 a.m. at Alltech Lexington Brewing & Distilling,  401 Cross Street. The Brew-Off offers home brewers the opportunity to create their best brew for a chance to be produced and distributed for a limited time.
■ West Sixth Brewing and Country Boy Brewing will release their second ever collaboration, Country Western, Volume 2, a bourbon barrel aged brown ale, in the tap rooms at the breweries, as well as in select bars throughout the city. It will be the featured beer at Wednesday’s Pint Night at Pazzo’s Pizza Pub, 385 South Limestone.
■ The Village Idiot, 307 West Short Street, is hosting a beer dinner featuring West Sixth Brewing beers at 6 p.m. Tuesday.  Executive chef Wyatt Sarbacker will prepare a three-course menu paired with a special West Sixth beer.  Cost is $45. Call (859) 252-0099 after 4 p.m.

Weekend events

■  After a few days of sunshine and hot temperatures, the forecast is for rain on Saturday. But don’t let the inclement weather keep you away from the second annual Kentucky Crawfish Festival at The Red Mile. Large tents will be set up on the grounds and there will be indoor facilities for the event that will feature  Cajun and creole fare.
At last year’s event, organizers weren’t prepared for the 4,000 people who showed up to eat crawfish, but for this event, 5,000 pounds of live crawfish will be boiled, and there will be fried alligator and catfish on the menu. Hours are 4 to 10 p.m. Go to
■ Grimes Mill Winery,  6707 Grimes Mill Road,  is having a Triple Crowns of Wine event from 1 to 5 p.m. Saturday featuring newly bottled reserve malbec. The Troubadours will entertain from 3 to 5 p.m. Call (859) 543-9691 or e-mail

Lexington, Louisville chefs bet their food, not their money, on Cats vs. Cards

The battle on Friday between the ­University of Kentucky and the ­University of ­Louisville in the Sweet Sixteen of the NCAA men’s ­basketball tournament is spilling over into ­Lexington and Louisville kitchens.
Bill Lynch, chef at The Bristol Bar & Grille in Louisville, is challenging Jeremy Ashby, chef/owner of Azur in Lexington, to a wager.
If the Louisville Cardinals lose to the Kentucky Wildcats in Indianapolis on Friday night, Lynch has agreed to wear Kentucky blue and serve Ashby’s signature dishes at Azur. If the ­Wildcats lose, Ashby will don ­Louisville red and serve patrons at The Bristol’s Hurstbourne Parkway ­restaurant.
A date for the dinner has not been ­announced. Go to and
Nick Ryan’s Saloon, 157 Jefferson Street, is celebrating the Kentucky-­Louisville game with all-night happy hour on Friday. In celebration of the Wildcats’ 26 wins, the restaurant will offer its 8-ounce filet mignon for $26; it’s regularly $29. If the Wildcats win, Nick Ryan’s will serve the special on Saturday for $27. Call (859) 233-7900 or go to
Special events
■ Seventeen ­wineries are participating in ­McConnell Springs’ 7th annual Wine ­Barrel ­Tasting on Saturday. Hours are 11 a.m. to 5 p.m. Tickets are $20 and may be purchased at any participating winery. Call (859) 272-0682 or go to
During the event, Jean Farris Winery, 6825 Old Richmond Road, will offer a limited lunch menu from 11 a.m. to 3 p.m. ­Included are filet burger, smoked chicken salad, grilled chicken Caesar, shrimp and grits, and duck sausage pizza. Call (859) 263-9463 or go to
■ Kathy Archer will serve Howard’s Creek authentic beer cheese at the Taste of the South in Washington, D.C., on Saturday.
Taste of the South was founded in 1982 by transplanted ­Southerners ­living in Washington. The group ­decided to host a party where they could share with Washington residents their love for all things ­Southern. Thirteen states are ­represented, and this year, Kentucky is the featured state, with ­proceeds going to West End School in ­Louisville. The free alternative school serves at-risk boys from preschool to eighth grade.
■ Sherrie Keller-Pauley and her husband, Ben Pauley, are back in the restaurant business in the same location where their original Three Suns Bistro was, 502 North Main Street in Nicholasville. The Pauleys’ Three Suns opened in 2000. It moved to Brannon Crossing in 2005 and closed in 2012.
Now called The Bistro, the ­restaurant will offer “some tried and true favorites from the Three Suns ­Bistro menu including pecan-fried chicken with praline glaze, lobster bisque, and our honey vinaigrette, a Kentucky Proud product,” Keller-­Pauley said. The menu includes hand-cut steaks, seafood, pasta, salads and burgers. Hours are 11 a.m. to 2 p.m. Tuesday through Friday and 5 to 9 p.m. Wednesday through Saturday. Call  (859) 221-3925.
First Watch Daytime Café is ­offering three new limited-time items for spring: lemon ricotta pancakes; AB&J waffle topped with almond butter, strawberry sauce and granola; and smoked salmon and roasted vegetable frittata. Locations are 3071 Richmond Road, (859) 899-3447; and 1080 South Broadway, (859) 252-2226. A new First Watch will open this spring on ­Winchester Road in front of Hobby Lobby. Go to
■ Saturday and Sunday specials at 1790 Row House Restaurant, 2117 Old Main Street in Washington, in Mason County, are Hawaiian chicken with grilled pineapple, pesto grilled shrimp, grilled pork chops, sausage quiche, and white chicken chili. Call (859) 907-6093. Hours are 10 a.m. to 5:30 p.m.

Chef Jim Olert opens a grill in the country

AvonJim Olert, who teaches culinary skills to students at Southside Technical Center, has returned to a working kitchen. Olert and his wife, Elaine, have opened a grill at Avon Service Mart, near Bluegrass Station.
“It’s a cozy mom-and-pop country store that serves breakfast and lunch,” he said. “Our menu consists of an American flair with several comfort food choices. We have everything from burgers and hot dogs to chicken, pork and fish.”
Homemade items include sausage gravy, beer-battered onion rings, seasoned home fries, and fried pickles, Olert said. Daily specials can include meatball sandwiches, sloppy Joes, chili, or Kentucky hot Browns.
Olert is a graduate of Baltimore International Culinary College and has worked as sous chef at Roy and Nadine’s, kitchen manager at Café Joseph-Beth, banquet chef at the Hyatt Regency hotel, and executive chef at Lake Cumberland State Resort Park. He started teaching at Southside in 2004.
The grill is at 5569 Briar Hill Road. Hours are 6 a.m. to 5 p.m. Monday through Friday, 10 a.m. to 4 p.m. ­Saturday. Call (859) 327-3212.
Special events

■ Town Branch master distiller Mark Coffman will introduce Town Branch rye at Jonathan at Gratz Park, at 5:30 p.m. Thursday. The cost is $20. Call (859) 252-4949. Jonathan is at 120 West Second Street.
■ If you missed the Fat Tuesday ­celebrations around town, you still can get Cajun specialties at Rick’s White Light Diner in Frankfort. The diner, featured on Food Network’s Diners, Drive-ins and Dives in 2010, serves oyster po’boys, crawfish pie, ­muffalettas and crawfish etouffee. New hours are 7 a.m. to 5 p.m. Tuesday through ­Thursday, 7 a.m. to 8 p.m. ­Friday, 8 a.m. to 3 p.m. Saturday. Rick’s is at 114 Bridge Street. Call (502) 696-9104 or go to ­
■ Starting Friday, Thai Orchid Café will offer Lenten seafood specials including shrimp and greens, tom yum seafood noodle bowl, and crispy chili fish. The café is at 1030 South Broadway. Call (859) 288-2170 or go to
■ 1790 Row House Restaurant, 2117 Old Main Street, Washington, is open 10 a.m. to 5:30 p.m. Saturday and Sunday. Specials include chicken Parmesan and Swiss steak on Saturday, and baked spaghetti and hot German potato casserole on Sunday. Call (859) 907-6093.
■ The Grey Goose, 170 Jefferson Street, is serving grilled Clare Island salmon with cream risotto and grilled asparagus as the weekend special. The pizza flavor is “sky high meat pie.” Call (859) 233-1500.
■ Jan Sullivan, chef/owner of Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, is ­making ­shamrock sugar cookies for St. ­Patrick’s Day parties. Soup specials are chunky Cheddar potato and tomato bisque. Call (859) 554-6044.
■ The color green reigns at ­Greentree Tearoom this month. The menu features potato leek soup, Irish oat scone with blackberry jam, ­spanakopita, corned beef, poppy seed egg salad and Benedictine tea ­sandwiches, Bailey’s fudge, and ­pistachio cupcakes. Greentree is at 521 West Short Street. Call (859) 455-9660 or go to

Cookbook giveaway: Martha Stewart’s Cakes

marthastewartcakesTo win a copy of Martha Stewart’s Cakes, (Potter, $24.99) simply send us an old-fashioned cake recipe that’s been in your family for generations. Or, if you have a favorite cake recipe you’ve perfected, send that one. E-mail recipes to We’ll choose a winner on Feb.13.

Becki Owens of Richmond was the winner of last week’s cookbook giveaway.

Ring in Lunar new year with tofu recipes

Today marks the Lunar New Year, the year of the horse. Here are two easy recipe from  House Foods Tofu to serve your family.

chinesetofuChinese tofu dumplings

 1 package (14 ounces) House Foods Premium or Organic Tofu firm, drained and pressed
1  package (8 ounches) House Foods Tofu Shirataki angel hair noodles; drained, rinsed and cut into 1/2” length pieces
1 package House Foods small round wraps
½ cup dry wood ear mushrooms, diced (optional)
½ cup fresh shiitake mushrooms, diced
1 ½  cups cabbage, chopped
1 carrot, diced
½  teaspoon ginger, minced
2 cloves garlic, minced
3 scallions, diced
1 1/2 tablespoons soy sauce
1 tsp sesame oil, plus more for frying
Heat 1 teaspoon sesame oil in large pan over medium-high heat.  Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic and heat for a few minutes.  When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.

Add 1 tablespoon of the tofu mixture into each wrap.  Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape.  Repeat for remaining dumplings.

Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or two).  Add about 1 tablespoon of water to the pan and cover, allowing wraps to steam.  Once water evaporates, remove dumplings to a plate.  Repeat for remaining dumplings. Makes about 20 dumplings.


noodlesoup001Chinese tofu shirataki noodle soup

 2 packages (8 ounces each)  House Foods tofu shirataki spaghetti noodles, drained and rinsed
1 cup cooked chicken breast, cubed
1 low sodium chicken bouillon cube

½ cup green onion, chopped
1 head baby bok choy
1 teaspoon ginger, crushed
1 tablespoon garlic, minced
1 teaspoon sesame oil
1 teaspoon soy sauce (optional)

 In a large pan, heat sesame oil.  Add ginger, garlic and green onion and cook for 1 minute.  Add bok choy and cook for 1-2 more minutes.
In a separate large pot, boil 6 cups of water, add bouillon cube and cook until it dissolves.  Add soy sauce if using.  Add vegetables, chicken and tofu shirataki noodles to the pot.  Simmer for 10 minutes and serve. Makes 4 servings.

Next Page »