Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, June 3rd, 2013

Grilled Pizza

Making pizza on the grill may seem like making soufflé in the rice cooker, but it actually makes a lot of sense. The key to pizza is high heat, something your grill specializes in. All you need...

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Monday, May 27th, 2013

Raita—An Indian Mainstay

Variously described as a salad, a sauce, a condiment and a dip, the yogurt-based vegetable dip known as raita (RI-tah) is a mainstay of Indian cuisine and the South Asian style of eating. Typically, a central mound of bread or...

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Monday, May 20th, 2013

Mesclun—Spring’s Tasty Mix

A potpourri of young salad greens, mesclun (MEHS-kluhn) is sometimes sold as “spring mix” or “baby salad mix” and is often available in bulk. Contents of mesclun vary by season and availability, but the mix of flavors and textures generally...

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Monday, May 13th, 2013

Chocolate and Vanilla Dream

Chocolate and vanilla is a terrific combination, and cooks use it whenever they can. Black and white cookies, also called halfmoons, are big cakey discs covered with chocolate and vanilla icing sold at Dean and Deluca in...

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Monday, May 6th, 2013

Emulsion: Kitchen Chemistry

Who says oil and water don’t mix? Take a look at emulsion (ih-MUHL-shuhn), and you will see that they do. An emulsion is a mixture of incompatible fluids in which tiny droplets of one liquid are suspended in...

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Monday, April 29th, 2013

Angelic Cake

What I remember most about angel food cake has nothing to do with baking a perfect cake, cutting it into thick slices, and serving them in big bowls with syrupy strawberries and ice cream. My memories of...

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Monday, April 22nd, 2013

Gnocchi Know-How

Gnocchi (NYOH-kee, NOH-kee), as we know them, are plump little lumps of pasta made mostly of potato. But that’s just the tip of the dumpling. Gnocchi’s permutations—past and present—are murkier than minestrone and as territorial as a...

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Monday, April 15th, 2013

Cooking with Israeli Couscous

Israeli couscous (KOOS-koos) has a history that speaks to both politics and palate. In the years immediately following the creation of modern Israel, the infant state was flooded with immigrants whose native diets depended on rice—a rare...

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Monday, April 8th, 2013

A Pie with a Punch

Brandy Alexander Pie is a dessert that never lets you down. The soup may not be piping hot, the roast overcooked, and the salad dressing heavy on Dijon, but when everyone gets up from the table, the...

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Monday, April 1st, 2013

Pasta Primo

As I tasted the Pasta Primavera at New York City’s Le Cirque 2000, restaurateur Sirio Maccioni told me the story of classic dish. Sirio was hunting on Roberts Island in Nova Scotia with, among others, Craig Claiborne,...

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