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November 9, 2017 |

Archive for » November 9th, 2017«

Mid-valley ceramic artists and del Alma chef collaborate on special meal

Ernst, a potter and ceramics instructor at LBCC, made a specific style of bowl to fit the first course, Pumpkin and Chile de Arbol Sopa, a spicy pumpkin soup. The bowl has a wider flat rim, so the garnish can sit on the same piece, McKitterick said.

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Recipe: Leek & Goat Cheese Tart With Cabernet Onions

Leek  Goat Cheese Tart With Cabernet Onions. Photo: John Lee / Special To The Chronicle / online_yes

Leek Goat Cheese Tart With Cabernet Onions

Makes two 11½-by-8-inch rectangular tarts

6 tablespoons unsalted butter, divided

4 large leeks, white and pale green portion, diced (about 5 cups)

Kosher salt and freshly ground black pepper to taste

4 medium yellow onions, peeled and cut into ½-inch thick rings

3 cups Cabernet Sauvignon

Melted butter or pan spray for greasing the tart pan

All-purpose flour as needed


2 sheets puff pastry dough, defrosted according to package instructions

1 cup whole milk

1 cup heavy whipping cream

4 large eggs

2 large egg yolks

1 cup crumbled herb goat cheese

Fresh thyme to garnish

Instructions: Heat 2 tablespoons of butter in a large saute pan over medium-high heat. When the butter begins to foam, add the leeks and cook until soft and translucent, about 5 minutes. Season with salt and pepper. Transfer to a bowl and let cool.

In another large skillet, melt the remaining 4 tablespoons of butter over low heat. When the butter begins to foam, add the rings of onion, being careful to keep their ring shape. Cook until slightly caramelized on one side, about 25 minutes, then flip and cook for another 20 to 25 minutes. Season with salt and pepper, then add the Cabernet. Increase the heat to medium and continue cooking until the onions are soft and the Cabernet has reduced and is slightly syrupy, about 20 to 25 minutes. (If your skillet isn’t large enough to hold all the onion rings, divide the butter, onions and wine between two large skillets.) Remove from the heat and let cool.

Preheat oven to 400 degrees. Line a baking sheet with parchment. Grease the bottom and sides of two shallow 11½-by-8-inch rectangular tart pans with removable bottoms.

On a lightly floured surface, roll out each puff pastry sheet into 12½-by-9-inch rectangles about 1/8 to ¼-inch thick. Transfer to the prepared tart pans. Press the puff pastry into the bottom and sides of the pans and fold the edges under to make it even with the rim. Use a fork to pierce the puff pastry so it doesn’t bubble when baking.

Let chill in the refrigerator for 15 minutes, then place some parchment on top of the puff pastry and add dried beans, rice or pie weights. Place the tart pans on the prepared baking sheet and bake for 15 minutes. Remove the parchment and weights, then bake until lightly golden, about another 5 or 6 minutes.

Reduce the oven to 375 degrees.

While the tart shells are baking, whisk together the milk, whipping cream, eggs and egg yolks in a large mixing bowl. Stir in the cooled leeks and goat cheese. Season with salt and pepper.

Divide the goat cheese mixture between the par-baked tart shells. Arrange the onion rounds (or scatter them liberally in a more free-form fashion, if desired) on top, then bake until the custard is slightly puffed and a knife inserted into the middle comes out clean, about 30 minutes. Transfer the tarts to a cooling rack and let sit for at least 20 minutes before serving.

Separate the crust from the sides of the pan, then remove the base and transfer to serving plates. Garnish with fresh thyme and serve warm or at room temperature.

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LCS Global Enterprises Launches Website Featuring Hard-Working Kitchen Essentials

Founder of LCS Global Enterprises, Sherie Williard is pleased to announce the launch of her new website venture,; the website features a broad assortment of kitchen supplies including kitchen dinnerware sets, stylish serving dishes, kitchen appliances, cookware bakeware, kitchen tools gadgets, table flatware, and kitchen cutlery. For more information, visit the website’s blog at

This press release was orginally distributed by ReleaseWire

Randleman, NC — (ReleaseWire) — 11/09/2017 — Sherie Williard is proud to announce the creation and launch of her new website venture, The website offers a wide variety of hard-working kitchen essentials including kitchen dinnerware sets, stylish serving dishes, kitchen appliances, cookware bakeware, kitchen tools gadgets, table flatware, and kitchen cutlery. Williard is inspired by the fact that everyone relies on quality kitchen supplies to power them up for whatever the day has in store. Through her online shop, Williard invites customers to find the best supplies for their routine, whether they like a peaceful breakfast, speeding through quick lunches at the office, or sharing the news of the day over a hearty dinner.

There are many excellent kitchen products featured within the merchandise of Those looking to start any busy day off on the right foot can find a large selection of kitchen appliances such as electric egg cookers and electric skillets. Serving those tasty meals is no problem at all with the website’s dinnerware and serving dishes selection, which includes bright and fun dinnerware sets, and appetizer serving sets. When it’s time to relax after a busy day and treat yourself to something sweet, the bakeware selection includes everything from round cake pans to doughnut liners. In the future, Williard plans to further expand the product lines offered on the website. By periodically updating the merchandise, she hopes to encourage customers to keep coming back to the online store to discover the new items that have been added.

Customer service is of the utmost importance to Williard regarding each and every transaction made on She wants to ensure that customers have positive experiences on her website by providing them with reliable and stylish items for their kitchen that will give them efficiency and durability for their meals, from early-morning breakfasts to late-night snacks. Williard is excited to start her second half career by launching this website, as she worked as a land surveyor and is now a uterine cancer survivor. Knowing that failure was not an option, she is using that same spirit to provide customers with reliable, stylish, and affordable options for the very heart of their home.

To complement the main website, Williard is also launching a blog located at

The blog will feature topics related to quality kitchen essentials in general, such as making great meals all day long using a 13-piece cookware set, ensuring the right start to your day with a programmable coffee maker, and finding kitchen blenders for a helping hand for any meal. Williard hopes to give valuable tips and information on creating a stylish and efficient kitchen to greet you every day.

About – a division of LCS Global Enterprises – is owned and operated by Web entrepreneur Sherie Williard.

Sherie Williard

For more information on this press release visit:

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Idea Farmer Launches Crop Circles, New Content Studio for the …

, an independent, full-service creative agency, announced
today the launch of Crop
, a new full service content studio designed to be adaptive
in today’s fast paced, multi-platform media landscape. Created to help
brands, media companies, artists and agencies develop dynamic content
for digital and broadcast platforms, Crop Circles builds upon Idea
Farmer’s strong, in-house production legacy producing projects around
the globe for partners including KitchenAid, Subaru, Shutterfly,
filmmaker Liz Goldwyn and Pinkberry. Crop Circles is committed to
creating culturally relevant stories that live at the intersection of
Art + Commerce.

The Crop Circles debut follows two strong years of growth at Idea
Farmer, which was recently named one of the country’s ten fastest
growing ad companies on the Inc. 500|5000 list. Former Endemol exec and
current Idea Farmer CFO Matthew Forrest will lead Crop Circles as
company president. Prior to joining Idea Farmer, Forrest was vice
president, production operations at Endemol Shine Beyond USA where he
oversaw all aspects of production, including branded and original
content for YouTube Red go90 platforms.

“Original video content is the puzzle pretty much everyone is trying to
solve for,” said Idea Farmer founder and CEO Josh Beane. “The level of
demand we’re seeing from marketers, companies and agencies continues to
grow and with the launch of Crop Circles we now have a standalone
company totally dedicated to serving this high volume business.”

Founded in 2011, Idea Farmer’s story driven-approach helps brands
connect with their audiences meaningfully and authentically with
engaging and useful content that integrates naturally into consumers’
multi-platform media journeys. Recent highlights include powering the
launch of KitchenAid’s Artisan Mini Mixer with a four-continent,
multi-language content/influencer blitz that reached nearly a quarter of
a billion consumers. With the launch of Crop Circles, the new company
will serve both as production partner for Idea Farmer work and an
independent resource for the creative community.

“The Crop Circles team brings a wealth of impeccable production and
storytelling experience to this exciting new venture,” said Crop Circles
president Matthew Forrest. “With the continuing proliferation of
entertainment platforms, ever-growing brand enthusiasm for original
content and overall market trend towards a more video-based experience,
we see a ton of opportunity going forward.”

About Idea Farmer

Idea Farmer is an independent, full service creative agency specializing
in the development and distribution of branded entertainment for some of
the world’s most iconic brands. With a focus on classic storytelling and
influencer amplification, the firm helps clients forge meaningful
connections with audiences across cultures and around the world. For
more information, please visit

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Pair fresh autumn greens with grains for quick, hearty skillets

Quinoa and Chard Skillet (Photo provided — Yvona Fast)

Quinoa and Chard Skillet
(Photo provided — Yvona Fast)


It’s November. Tomatoes, peppers, cucumbers, zucchini are long gone. But our garden is full of glorious fall greens. We still have spinach, arugula and lettuce for salads, and lots of cooking greens: kale, collards, Swiss chard, beet greens, bok choy, turnip greens, and all types of cabbage.

When most of us think of autumn vegetables, colorful roots and bright orange squash and pumpkins come to mind. But greens thrive during cool fall weather and so are plentiful this time of year.

Greens are chock full of essential nutrients that include vitamins, fiber, minerals and many not yet identified micronutrients we’re just learning about. Studies have shown that they may be a powerful weapon against aging and cancer. As a general rule, the darkest greens contain the most nutrients.

In summer greens make great salads. Fresh spinach or arugula is wonderful with fall fruit like apples, pears or concord grapes; garnish with nuts or sharp cheese like feta. Now that the weather is cooler hot meals are preferable. Tender greens like spinach, chard or beet greens are good stir-fried or sauteed. Tougher, older greens are great braised. Stronger flavored, assertive greens like collards or kale require longer cooking. Blanching them first and discarding the water can remove some of the bitterness.

Just as you might not appreciate a plain salad without dressing, cooked greens need to be dressed up to bring out their flavor. Most greens are excellent combined with eggs and cheese in a quiche or frittata. Other ways to dress up greens are by adding sweet, colorful vegetables like carrots or beets; topping them with nuts, seeds, or raisins; dressing with a mild vinegar, lime or lemon juice as you would a salad; and seasoning with garlic, onions, leeks or olives. Spicy seasonings, sharp cheese, and acids like tomatoes, lemon or vinegar, can mitigate the flavor of strong or bitter greens like mustards, collards or kale.

As the weather cools, we crave comfort food, and whole grains are just the ticket. We know whole grains are healthy. In fact, these complex carbohydrates that contain the germ and bran, not just the endosperm, can reduce your risk of heart disease, obesity, diabetes, constipation, as well as the risk for developing cancers of the stomach and colon. The fiber in whole grains keeps your digestive tract working smoothly. Fiber also makes you feel full, so you don’t eat as much. Because whole grains absorb into your body at a slower rate than refined grains, they prevent spikes in sugar and insulin, helping with diabetes management.

Whole grains provide important vitamins (B complex, E), minerals (like zinc, magnesium, potassium, iron, copper), fiber, proteins and oils. “Whole grains have this whole army of different phytonutrients that are doing just as much as fruits and veggies,” says Susan Moores, a Minneapolis nutritionist and a spokesperson for the American Dietetic Association. The best way to receive these nutritional benefits from whole grains is to eat them intact and unadulterated, before they’re processed and ground into flour.

When buying fall greens at the farmers’ market, buy only as much as you can use quickly; they must be eaten fresh. Select young, tender greens that are brightly colored, crisp, and never wilted. If you can’t use them the same day, store them in the refrigerator no more than a few days wrapped in plastic so they don’t dry out.

The most time-consuming part of using fresh greens is washing them. Most cook fairly quickly; spinach will be ready in less than five minutes while even tough greens like kale usually don’t need more than 15 or 20 minutes to cook.

Remember that greens decrease in volume when cooked; a pound of fresh greens will yield just two or three servings when cooked.

Autumn greens are great in soups, stews, casseroles, egg dishes like quiche or frittata. For soups and stews, add them liberally towards the end of the cooking time. For a quick main dish, sautee greens with onions and garlic in a little butter or bacon fat. Mix with chopped hard cooked eggs and/or diced cooked ham, and fold into a white sauce or cheese sauce.

Pair autumn greens with whole grains for healthy, tasty skillet suppers.

Arugula, Grain and Bean Skillet

This colorful dish is vegan and gluten free.


1 1/2 cups water

1/2 teaspoon salt

1/2 cup millet (or barley, not GF; or quinoa)

1 teaspoon olive oil

1 or 2 cloves minced garlic (1 to 2 teaspoons)

1 1/2 cups diced tomatoes

1/4 teaspoon black pepper

1 bunch arugula (about 4 cups)

1 1/2 cups cooked beans, like garbanzo or black or kidney beans

1 or 2 apples, cored and diced, optional

1 Tablespoon fresh-squeezed lemon juice and/or 1 teaspoon freshly grated lemon zest

Crumbled feta cheese for garnish, optional

Olives, for garnish, optional


Place millet, water and salt in saucepan. Bring to a boil. Stir, reduce heat to simmer, cover and cook until liquid is absorbed and grain is tender but still has a little bite, 10 to 20 minutes. Remove from heat and set aside.

In a nonstick skillet, heat the olive oil over medium heat. Add garlic and cook 1 minute. Add tomatoes and cook another minute or two. Sprinkle with salt and pepper and stir in the reserved grain. Cook about two minutes to allow the barley to heat and absorb a little liquid from the tomatoes. Stir in arugula, beans and apple, if using. Cook one minute, for the arugula to wilt and the beans to heat through. Remove from heat; sprinkle with lemon juice and/or zest.

Leftovers? Make a grain salad. Add additional greens and a little more lemon juice or balsamic vinegar.

Serves three to four.

Quinoa and Chard Skillet

The mild flavor of quinoa pairs well with delicate chard.


1 bunch (4 cups) fresh Swiss chard (4 cups)

1- 2 teaspoons olive oil

1 large onion

1 clove garlic

1 teaspoon salt

1/2 cup quinoa

1/2 cup broth or apple cider (for a sweeter dish)

1/2 cup water

1 bunch bok choy (2 cups)

1/8 teaspoon black pepper

1 or 2 apples

1 cup cooked diced ham, chicken or turkey, optional


Wash the chard. Separate leaves from stems. Chop the stems coarsely and set leaves aside.

Heat oil in a large nonstick skillet over medium heat. Peel and dice the onion; add. Wash chard stems, chop and add. Sprinkle with salt and cook until tender, about five minutes. Peel and mince garlic, and add.

Rinse quinoa in a mesh sieve under cool running water until water runs clear. Shake off excess liquid. Add to the skillet. Cook, stirring, 2 minutes until lightly golden.

Add broth and pepper. Bring to a boil, cover, and reduce heat to low. Simmer about 13 minutes.

Chop reserved chard greens coarsely, add to the skillet and cook until just wilted, two to four minutes. Taste and adjust seasonings, if needed.

For a heartier dish, cook 6 ounces of chicken breast in olive oil until meat is done; remove and proceed with onions. Add the diced, cooked chicken to the skillet when you add the chard. Or add 1 cup diced ham, or 1 cup toasted walnuts.

Serves two.

Author of the award-winning cookbook Garden Gourmet: Fresh Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at, or

on Facebook as

Author Yvona Fast.

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Trend Alert: Sophisticated Shades of Blue for Kitchen Cabinets

Try it with: As with most of the blues presented here, cadet blue works well with neutral finishes. Because of its medium intensity, it coordinates with woods of all shades, from light to dark. The same goes for fixtures and hardware: from polished chrome to brushed brass and everything in between, this versatile blue is a friendly canvas for the metal of your choice.

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Q&A: Stainless steel roasting pans best – Entertainment & Life – The …

Cookbook author Tamar Haspel recently joined The Washington Post food staff to answer questions about all things edible.

Q: I plan to buy a new roasting pan before Thanksgiving and am wondering if stainless steel or hard-anodized is better? I typically roast a chicken two to three times a month, so I’ll be using this often and am willing to spend money to get a high-quality pan.

A: I find a stainless steel pan less heavy and easier to clean than the anodized models. Having tested some things in roasting pans and non-roasting pans recently, I’m beginning to wonder whether spending a lot of money on the typical pan featured around Thanksgiving time is really worth it. (The lower the pan sides, the more exposure for crisped poultry skin, for example.) If you do a lot of braising, maybe an enameled cast-iron pan might serve you better? A friend finds good cookware on eBay.

Q: I bought a dozen poblanos at a farmers market. I charred six and succeeded in peeling only half of one. If this step is really necessary, what’s the secret?

A: I had to roast a bunch recently and found great peeling success by tossing them into a deep stainless steel bowl and covering it tightly with plastic wrap. You need to char them enough for the thin skin to be encouraged to separate from the flesh, and then you need to peel them while they are still somewhat warm, or the skin may re-stick, sort of, to the flesh.

Q: I have a spiralizer and was wondering if sweet potatoes would make good noodles? If so, what kind of sauce would work well with them?

A: Yes! I would eat them with tomato sauce and a salty cheese like pecorino Romano, or you could top with salsa verde and crumble on some cotija.

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