Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, March 25th, 2013

Allspice

While Christopher Columbus was busy mistaking the Americas for the East Indies, he also confused the identity of what we now know as allspice. Allspice berries look something like peppercorns, and Columbus assumed he’d stumbled onto pepper. Hence, in...

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Monday, March 18th, 2013

Upside-Down Cakes

To dessert-lovers, a good cake has no down side. Unless, of course, it happens to be an upside-down cake. These minor miracles of topsy-turviness start with a layer of fruit (most often canned pineapple) in a sweet, syrupy,...

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Monday, March 11th, 2013

Thinking Outside the Green Bottle

How, in the name of all things authentic and Irish, did the green in St. Patrick’s Day celebrations become green food coloring? The green of the Emerald Isle is not from a bottle, but from the verdant grass...

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Monday, March 4th, 2013

Mirepoix

A combination of diced onions, celery and carrots, mirepoix (mihr-PWAH) is used in classic French cuisine as the flavor base for a wide range of dishes. Often, these aromatic vegetables are sautéed in butter as the beginning of a dish...

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Monday, February 25th, 2013

New Eggs

Thirty years ago, a recipe for eggs in spinach nests might have had a hard time making it to print. Because of their cholesterol content, eggs were considered a health risk and were taken a beating in...

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Monday, February 18th, 2013

Dinner in a Flash

About 10 years ago, the fad in the culinary world was recipes with only three ingredients. In addition to cookbooks with three-ingredient recipes, recipe writers and chefs stretched their imaginations to create a bare-bones kind of cooking....

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Monday, February 11th, 2013

Delmonico’s Dish

The story behind Lobster Newburg, a dish of lobster meat in a sherry cream sauce, is so closely linked to Delmonico’s restaurant that they should be told together. From the early 19th century until 1923, Delmonico’s was the place...

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Monday, February 4th, 2013

The Look of Love

It’s hard to believe, but the way to say “be mine” used to be with cards and flowers. Then around the Civil War, the price of sugar dropped and candy makers, seeing a golden opportunity, practically reinvented the...

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Monday, January 28th, 2013

Big Easy Sandwich

New Orleans, over the course of its history, has seen waves of immigration from all over the world. Spanish, French, American (that’s right, at one time Americans coming to New Orleans were immigrants), Canary Island, Italian and...

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Monday, January 21st, 2013

A Labor of Love

Making lasagna used to be an all day deal. With the sauces, the shredded cheese and the boiled noodles draped over every bowl in the kitchen, putting together a pan of lasagna was a labor of love....

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