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Patti's Picks
Events
July 24th, Thursday
Agio Restaurant, 635 Mass Ave., will host a five-course tapas dinner paired with selected wines called “Around the World in 180 Minutes” starting at 6 p.m.
For more information call 488-0359 or email agiorestaurant@sbcglobal.net
July 28th, Monday
Oakley’s bistro, 1464 W. 86th St., has planned a second Wine & Food Fare from 6:30 to 8:30. This fare one will feature Spain, Chile and Argentina with nine wines and an array of dishes from appetizers to desserts.
For more information call 824-1231 or check out www.oakleysbistro.com
August 11th, Monday
Summer series of cooking classes at Oakleys bistro, 1464 W. 86th St., will feature Indiana Produce from 11 a.m. to 1 p.m. For more info call 824-1231 or check out What’s Up at www.oakleysbistro.com/whatsup.htm
May - October
Indianapolis Farmers’ Market at the City Market gets its season is underway and will be operating out on Market St. between Alabama and Delaware from 10 a.m. to 1:30 p.m. each Wednesday through October. New this year is the City Market demonstration kitchen in the market house. Here area chefs will be creating dishes and offering samples beggining in a couple of weeks.
More info is available at www.indycm.com
June - August
Vine and Table gourmet market, 313 E. Carmel Dr. is hosting a Wine Seminar Series from with a series of six classes starting with wine 101 and ending with classic digestifs (cognac to Scotch). Classes led by master sommelier Arthur Black.
For more info call 817-9463 or www.vineandtable.com
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The Wine Maven Recommends |
Santa Julia Torrontes, Argentina- softly floral nose gives way to crisp, fresh, citrus flavors.
Powers Cabernet Sauvignon, Washington- Box wine! Fantastic flavor and value as one box equals 4 bottles of bright, fruit forward dry red bursting with wild cherry and vanilla.
Avinyo Vid Agulla Penedes, Spain- soft, crisp, easy drinking white with slight effervescence.
Great with organic veggie dishes.
Domaine des Terres Falmet Cinsault, VdP France- medium bodied dry red with lovely aromas and flavors of wild strawberry.
Great tasting red for summer time foods and veggies.
New Day Meadery Sweet Plum Wine-- exotic nose of caramel, cinnamon, nutmeg. Smooth, sweet finish that is balanced and not cloying. Delish!!!
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The Hoosier Gardner's© News from the Earth
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Read Indiana Living Green's article on grass fed beef w/the review of Home Grown Indiana |
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| © iStockphoto |
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Calendula (Calendula officinalis), the 2008 Herb of the Year, is a cool weather annual, which loses its vigor as the temperature heats up. If it is growing in a pot, move it to a cooler location.
Here are some growing tips:
*Calendula prefers full- to part-sun.
*Prefers organically rich soil, well-drained soil, but tolerates average conditions.
*Transplants may be available in spring at garden centers.
*Sow seeds in spring according to packet instructions.
*Sow seeds in mid-summer for fall-flowering plants.
*Water when the soil feels dry.
*Deadheading, or removing spent flowers, prolongs flowering.
Source: © Indiana Gardener’s Guide
For more information about how to use the plant in cooking, please visit: http://www.herbcompanion.com/Cooking/Calendula-Officinalis-Herb-of-the-Year-2008.aspx |
'Sarah's Choice' canteloupe (Cucumis melon)
Superior-tasting, thick, orange flesh.
Medium-sized, avg. 3 lb., oval fruits. Slightly smaller, better tasting and a day later than Maverick. Resistance to powdery mildew races 1 and 2 and fusarium races 0, 1, and 2.
Seeds available: http://www.johnnyseeds.com |
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'Green Fingers' cucumber (Cucumis sativas)
These delicious and prolific baby cukes are smooth, cute little minis. Crispy, tender, thin-skinned little fruits are ready to eat at 3 to 5 inches long, just 60 days from sowing. Self-pollinating, disease resistant vines.
Seeds available: http://www.reneesgarden.com | |
'Tanya' green bean (Phaseolus vulgaris)
Long, slender "green beans" with pink pods that mature to a glowing, phosphorescent pink. Harvest large, flat, pink beans in 60 days. Excellent flavor and texture. Beans turn green when steamed.
Seeds available at: http://underwoodgardens.com
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| Photo courtesy: National Garden Bureau |
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TMC! Recommended Recipes
"Tried and True!" |
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Black Bean Salsa
2 (14 ounces) cans black beans, drained and rinsed
2 cup frozen corn, thawed
1 red bell pepper, finely chopped
2 jalapeno peppers, seeded and finely minced
3 green onions, minced
¼ cup chopped cilantro
4 large cloves garlic, minced
2 limes, juiced
½ cup extra virgin olive oil
Salt and pepper, to taste
In a large bowl combine the first nine ingredients; season with salt and pepper. Stir to mix well. Refrigerate 1 hour before serving; salsa will keep in refrigerator for 3 days. Salsa is great with fish, chicken or pork. Also can be served as an appetizer with baked tortilla chips or pita chips.
Makes about 8 cups
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Carrot Soufflé
The recipe that traveled from Gary to Patti years before they worked together on Too Many Cooks!
In the early 1990s, Gary received this recipe from a client in his events planning business. He passed the recipe along to a friend, Sue, who shared it with Patti in 1996 when Patti was working on a newspaper article. Since that time, Patti has turned to the recipe for holiday dinners. "It offers a colorful, slightly sweet addition to a menu featuring my spicy pork tenderloin, Gruyere potatoes and cranberry chutney," she says.
Carrot Soufflé
Makes 4 to 6 servings
1 pound carrots
4 ounces butter, melted
3 eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Salt to taste
1. Peel carrots. Cook them in salted water until soft. Drain well.
2. In a blender, combine melted butter, eggs, sugar, flour, baking powder and vanilla. Blend well. Add carrots and blend until the mixture resembles a milkshake. Add salt to taste. 3. Bake in an 8-by-8-inch greased glass dish at 275 degrees for 45 minutes, until just firm.
Gary says, "It sounds like it wouldn't be good, but everyone loves it!"
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| Info on Food Safety |
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