Recipes - Denver

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Subject: Recipes

Breaking a Few Eggs
October 10, 2007
Breaking a Few Eggs
October 10, 2007
Culinary Cruising: Class Dismissed
June 17, 2008
Culinary Cruising: Viva Espana!
June 18, 2008
Culinary Cruising: French Reverie
June 19, 2008
In the Kitchen with Liberty Belle Tillemann-Dick
July 9, 2008
Enjoy Olathe's Annual Cob Hob Nob
July 30, 2008
Mouthing Off
January 21, 1999
Mouthing Off
March 4, 1999
The Bite
October 26, 2000
Welsh Rarebit
October 26, 2000
The Bite
December 14, 2000
Bite Me
August 7, 2003
Mouthing Off
February 4, 1999
Dishing It Out
Popular recipes from three generations of Junior League cookbooks.
July 12, 2001
Food Fetishes
Sweet surrender.
September 21, 2000
Using Your Noodle
Raman: the soup for a new millenium.
December 2, 1999
The Secret's in the Sauce
Denver's Papa Frank is also in the red.
October 21, 1999
When Bad Things Happen to Good Restaurants
J's Noodles muddles along without its owner at the helm.
September 2, 1999
Mouthing Off
July 1, 1999
Mouthing Off
June 10, 1999
Mouthing Off
June 3, 1999
Mouthing Off
May 6, 1999
Mouthing Off
April 29, 1999
Mouthing Off
April 22, 1999
Mouthing Off
April 1, 1999
Mouthing Off
March 18, 1999
Mouthing Off
February 25, 1999
Mouthing Off
February 18, 1999
Mouthing Off
January 28, 1999
Mouthing Off
January 14, 1999
What's Cooking? Marczyk's Hawaiian-style pork chops
Alexis Johnson Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... or at least patrons of Marczyk. Every week, we'll be sharing their recipes on the Cafe Society blog. This week, Hawaiian-style pork chops. See Pete's recipe, more photos and a vide
July 16, 2009
Spam is on a roll at the Colorado State Fair
The winner and still the chomp Spam is enjoying unprecedented popularity in these trying economic times, which means that the 2009 Great American SPAM Championship, a recipe competition that includes a qualifier at the Colorado State Fair, could be the toughest contest on record. Last year, a Colorado man, Ron Pearman, took the national prize with his Mini SPAM Nacho Burgers, a twist on sliders. This year's state contest will be Saturday, September 5, and the Colorado Department of Agricul
July 24, 2009
Chile today, hot tomorrow
Every year, a friend and I make jalapeno jelly that we give to other friends (what they do with it, we have no idea), and we thought we'd perfected our formula. But this recipe for Rocky Mountain Jalapeno Jelly, created by Jason Morse, chef at Valley Country Club in Aurora and president of the ACF Colorado Chefs Association, sounds like it could blow our creation away -- in heat, at the very least. Every month, the Colorado Department of Agriculture serves up a recipe from Morse that fe
August 4, 2009
Troy Guard TAGged as Colorado's Taste of the NFL chef
Jamie TiampoTroy Guard's buffalo paniniTwo things are certain about Superbowl XLIV, which will be played in Miami, Florida on February 7, 2010 at Dolphin Stadium: One, the Denver Broncos will not be a contender;and two, Troy Guard, executive chef/owner of TAG, the new restaurant at 1441 Larimer Street, will be representing our fine city at the "Taste of the NFL" event. Guard was tagged as one of 32 chefs from across the country to represent their home team at the yearly charity powwow,
August 19, 2009
What's Cooking? Pete Marczyk conquers zucchini
Photos by Barbara Macfarlane Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... or at least, patrons of Marczyk. Every week, Pete and Barbara serve up recipes on the Cafe Society blog. This week, just in time for the late-summer harvest, t
August 20, 2009
What's Cooking? Getting corny in the kitchen with Pete Marczyk
Lori Midson Because there's no such thing as too much bacon, and because Pete Marcyzk's Bacon Candy was snapped up and chewed down in record speed, we've also got a great corn chowder (corn takes the place of clams) and bacon recipe that's perfect for the chilly nights ahead. "Let's face it," says Pete. "The basis of any good chowder is pork." This recipe is adapted from his family's recipe for New England s clam chowder, and is a great way to use leftover corn. "I'm using some left ove
August 27, 2009
What's cooking? Pete Marczyk makes magic with mushrooms
All photos by Barbara Marczyk Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... or at least, patrons of Marczyk. Every week, Pete and Barbara serve up recipes on the Cafe Society blog. This week, they're making magic with mushrooms. Rust
September 9, 2009
A Tuscan-style lamb soup to fall for from Jing chef Jay Spickelmier
Lori MidsonAt last week's Mile High Chef Competition between Argyll Gastropub cooker Sergio Romero and Jing exec chef Jay Spickelmier (who emerged victorious), the hit dish of the night was Spickelmier's Tuscan lamb and white bean soup, the recipe of which he was happy to share with us. It's the perfect soup for fall. Tuscan-style lamb and white bean soup Ingredients: 1 pound lamb top round sirloin 3 strips bacon 1 shallot, peeled and diced 2 cloves garlic, peeled and minced 1/4 cup d
October 2, 2009
On the ranch with Elise Wiggins of Panzano
Lori MidsonLast weekend, Elise Wiggins, executive chef at Panzano (909 17th Street), held a cooking class at Bear Mountain Ranch, home on the range to the Black Angus steer that ranch owners Debbie and John Medved are raising for Wiggins, who is using the beef at Panzano. The cooking class, which also included a fantastic lunch with sliders, tomato and mozzarella soup and focaccia, focused primarily on Wiggins's recipe for pappardelle bolognese, which was also the star of the lunch. If
October 15, 2009
Ted's Montana Grill goes nutty for apple crisp
You know it's fall when the Nutty Apple Crisp returns to the Ted's Montana Grill menu -- and this year, corporate chef Chris Raucci is sharing the secrets of the dessert. "Our guests can't wait for Nutty Apple Crisp to return each year," he says. "We receive letters and emails from people all year long requesting the recipe. We consider that the best compliment of all, so we've decided to share our recipe for the first time." The recipe, which makes enough to feed four, follows.
October 19, 2009
What's cooking: Pete Marczyk moves the earth with mushrooms
Lori Midson Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. This is the first in a series of dinner-party recipes; they'll add one a week until they have a complete, multi-course fall menu. First up: Pete's recipe for mushroom rugula, a savory mushroom mixture that's r
October 21, 2009
Dorm cooking with Hosea Rosenberg
As I reported earlier today, Jax-Boulder chef Hosea Rosenberg is the official grand marshal at the University of Colorado at Boulder's 2009 homecoming on Friday, October 30. And one of the perks (if you can call it that) of living in the residence halls, at least on Friday, is that the collegians will get a taste of Rosenberg's food, namely his salmon with spinach, sweet potato hash and red wine syrup. You're dying for the recipe, aren't you?
October 27, 2009
What's cooking: Pete Marczyk rolls with risotto
Lori MidsonPete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. This is the second in a series of dinner-party recipes; they'll add one a week until they have a complete, multi-course fall menu. For week one, Pete made mushroom rugula, a savory mushroom mixture that's rolled
October 28, 2009
What's Cooking: Pete Marczyk tells an oxtail
Lori MidsonBraised oxtails and sugoBraised Oxtails and Sugo with Homemade Pappardelle Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. This is the third in a series of dinner-party recipes; they'll add one a week until they have a complete, multi-course fall menu.
November 4, 2009
A pre-Thanksgiving recipe that trots out turkey
Thanksgiving is still two weeks away, but should you feel like tackling a turkey early (you know, just for practice), Dedric McGhee, exec chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House in Boulder (and the former chef of El Monte Sagrado in Taos), offers this recipe for Southwestern-style turkey enchiladas.
November 9, 2009
Do you know the muffin women, who live in Manitou Springs?
Do you know the muffin man?There's a contest for everything, including, as it turns out, muffins. And for Sharon Smith and Wendy Goldstein, owners of the Two Sisters Inn -- a bed-and-breakfast in Manitou Springs -- it was their muffins that took the cake on Monday, November 9 at the Bed & Breakfast Innkeepers of Colorado (BBIC) annual conference in Golden, when the twosome won the -- wait for it -- Golden Muffin Award (aka, the Best Muffin in Colorado) for their original recipe for Manda
November 17, 2009
What's cooking: Pete Marczyk falls for carrots and squash
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Last month, Pete and Barb created a multi-course autumn menu. This month, they'll continue to add recipes until they have a complete, multi-course Colorado Thanksgiving menu. So far, Pete has made a Gorgonzola dip and taught us
November 19, 2009
What's cooking: Pete Marczyk gets stuffed
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Last month, Pete and Barb created a multi-course autumn menu. This month, in honor of Thanksgiving, they'll continue to add recipes until they have a complete, multi-course turkey day menu. Pete's already fattened us up wit
November 20, 2009
Lobster in lobster sauce
So angry, so delicious... I have sworn for a long time that I would never include recipes in this blog. I have raised a (completely ineffectual) stink over the notion of other people including recipes. I have my reasons -- the biggest of which being that I neither like nor trust recipes not written by a working cook, describing his methods for cooking something that he prepares fifty or a hundred times a night, and that the recipe or prep details of a working cook are less than useless
November 20, 2009