Tooele Transcript Bulletin – News in Tooele, Utah

Make One Great Dish

Monday, October 21st, 2013

Knobby Celeriac

Also known as celery root or knob celery, celeriac (seh-LER-ee-ak) is a spherical root with rough brown skin, a dense, cream-colored interior, and thin curly shoots that make it look like it’s having a bad hair day. It tastes like a cross between...

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Monday, October 14th, 2013

Better Biscuits

From 1860 until the mid-19th century, it was not unusual for farm housewives and family cooks to bake at least one batch of biscuits every day. Until sharp-edge cutters were invented, they used tin or wooden circles...

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Monday, October 7th, 2013

Brennan’s Big Easy

Bananas have long been one of America’s favorite fruits. Low in calories, they pack plenty of Vitamin C, potassium and fiber and contain virtually no fat, cholesterol or sodium. Nutrition experts encourage adding fruit to desserts, since...

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Monday, September 30th, 2013

Classic Chicken

The recipe for Chicken with 40 Cloves of Garlic stopped us dead in our tracks. Before stepping into the kitchen, we read it again and wondered if it could have been a mistake. We’ve used four cloves...

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Monday, September 23rd, 2013

Comfort Food

It’s hard to imagine any connection between the Dow Jones and food habits, but whenever the stock market takes a dip, people head for their kitchens and neighborhood restaurants and find consolation in comfort food. Chefs who...

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Monday, September 16th, 2013

Pie Crust 101

The directions for making a pie crust sound ridiculously simple: “Combine flour and salt, cut in shortening, add water, and shape into a ball.” But the reality is that making pastry can be tricky. Granted, it’s not...

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Monday, September 9th, 2013

Magical Mushrooms

It’s difficult to imagine a foodstuff more shrouded in mystery than mushrooms. The phrase “to mushroom” is apt: Mushrooms seem to spring up overnight, seemingly out of nowhere. This ethereal quality is compounded by other peculiarities of the literally...

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Monday, September 2nd, 2013

Say Cheese

In its heyday, Lindy’s was one of the most popular restaurants in New York. On busy nights, lines formed outside, but we never minded waiting because the payoff was a piece of Lindy’s cheesecake. In addition to...

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Monday, August 26th, 2013

Farmhouse Chowder

Before deciding that summer is not the right time for a pot of hot soup, forget for a moment the business of sauteing and simmering and read what Jasper White has to say about corn chowder. White...

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Monday, August 19th, 2013

Cake Class

In her book CookWise (William Morrow, 1997), Shirley O. Corriher has a chapter called “how rich it is!” which focuses on recipes where fat is a major ingredient. If you’re not a food chemist but someone who likes to...

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