Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
Going green has a delicious and nutritious spin for April, as herbs take center stage. KRCC’s Ellen Mahoney visited the Culinary School of the Rockies in Boulder and met with Chef Adam Dulye who prepared a Chimichurri herb sauce served over grilled lamb. Ellen also traveled to Zweck’s Farm in Longmont to visit with Connie Zweck who co-owns the farm with her husband Tom. They’ve been growing organic fruits and vegetables since the ’70s and grow an abundance of basil for local markets.
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Click below for the Chimichurri herb sauce recipe from Chef Adam Dulye at the Culinary School of the Rockies, and a recipe from the Colorado Department of Agriculture for Lemon Herb Parsley Pesto.
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Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
John Socolofsky never thought he’d be raising all-natural lamb…and though the Socolofskys primarily work with pigs, they eventually found Colorado to be a prime place for the sheepish variety. I spoke with John at the Socolofsky Farm in Larkspur, and also visited Jake & Telly’s Greek Taverna in Colorado Springs, where owner Jake Topakas and chef Ruth Henson cooked up a rustic lamb dish.
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Listen as Ruth Henson and Jake Topakas talk about making kapama, and see photos of John Socolofsky’s ewes and the cooking of kapama.
Click below for the Lamb Kapama recipe from Iakovos “Jake” Topakas and Ruth Henson of Jake and Telly’s Greek Taverna, and for a Caribbean Lamb Stew from the Colorado Department of Agriculture.
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Podcast: Download
Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
Beans take center stage for February and KRCC’s Ellen Mahoney visited Abbondanza Organic Seeds & Produce in Longmont, and spoke with co-owner Rich Pecoraro. Ellen also visited The Kitchen in Boulder and met with sous chef Dennis Phelps who created a bean ragout presented under scallops.
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Click below for the Three-Bean Ragout from Dennis Phelps of the Kitchen, and for Spicy Bean Salsa from the Colorado Department of Agriculture.
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Podcast: Download
Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent. Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
Potatoes kick off 2010, and KRCC’s Ellen Mahoney paid a visit to the potato shed at Strohauer Farms in La Salle. There, she spoke with owner Harry Strohauer and Tanya Fell, who oversees the operation.
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Listen as Tanya Fell makes potato soup with her kids, and see photos of the potato operation and soup making process.
Click below for Tanya’s potato soup recipe, and for a Mashed Potato Pizza recipe from the Colorado Department of Agriculture.
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Podcast: Download
Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
The state’s top agricultural commodity is cattle, with 2.6 million head, valued at $2.3 billion. Beef is December’s product and KRCC’s Aaron Retka spoke with Dale Lasater of Lasater Ranch in Matheson, and Pete Moreno, Executive Chef at Mackenzie’s Chophouse and Ritz Grill in Colorado Springs. (The piece was produced by KRCC’s Andrea Chalfin.)
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Here’s the full conversation with Dale Lasater, including his thoughts on science and health, as they pertain to agriculture and beef (18 min):
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Click below for directions on braised spare ribs, and for the recipe from the Colorado Department of Agriculture, featuring gourmet beef sliders with truffle fries. Also, the calabacitas recipe from last month’s Mise en Place also uses beef.
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Podcast: Download
Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
No doubt you’ve seen the recent arrival of winter squash at the grocery, and may have recently had zucchini coming out of your gardening ears. Squash is November’s food selection. This month I visited with Colorado State University-Pueblo history professor Fawn Amber Montoya to get a glimpse into the rich history of the squash, and certified holistic health and garden counselor Michele Mukatis of Cultivate Health came by the KRCC Test Kitchen to cook up a tasty pumpkin coffee cake.
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Hear Fawn Amber Montoya describe calabasitas:
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The legend of the “Three Sisters” differs from culture to culture, but the ideas are similar. Here’s one example of the legend, from the North Carolina Museum of history: The Legend of the Three Sisters.
See below for the Pumpkin Coffee Cake recipe from Michele Mukatis of Cultivate Health, and for the Department of Agriculture’s recipe for Butternut Squash Soup. As a special bonus, we also have a recipe from Fawn Amber Montoya for calabacitas.
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