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Tuesday, October 26, 2010

The Perfect (Allergen-friendly) Pie Crust

Posted By on Tue, Oct 26, 2010 at 7:53 PM

3/4 cup rice flour1 1/2 cups oat meal or rice bran1/4 teaspoon salt1/4 cup oil1 egg3 tablespoons corn syrup, honey or maple syrup2 teaspoons water 1. In a food processor, add the flour and oatmeal. Pulse until you have a blended flour.2. Add the remaining ingredients. Pulse until you have a firm dough that forms a ball. If mixture does not form into a ball, add water one teaspoon at a time.3. Roll between two pieces of plastic wrap. Lift up one piece of wrap and place dough-side down on a pie plate. Pat dough firmly into pie plate. Lift...

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Green Bean Bake

Posted By on Tue, Oct 26, 2010 at 7:44 PM

1/2 cup rice flour1/2 teaspoon each garlic salt and pepper2 tablespoons oil1/2 white onion, sliced1 cup sour cream1/2 cup milk2 tablespoons tamari4 cups fresh or frozen green beans, cut1 cup sliced mushrooms 1. In a bowl combine flour, garlic salt and pepper. Heat a skillet with oil until hot. Toss the onion slices in the flour and place in the hot skillet. Fry until golden, 2 minutes.2. In a large bowl mix the sour cream, milk and tamari. Stir in the beans and mushrooms. 3. Pour into a 9-inch baking pan. Top with onions. Bake for 30 minutes in a...

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Corn Bread with Everything

Posted By on Tue, Oct 26, 2010 at 7:37 PM

This complements any home-style meal 1/4 cup butter, room temperature1/4 cup sugar3 eggs1 cup masa corn flour2/3 cup cornmeal2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 1/4 cups sour cream1/2 cup sliced green onions 1 cup frozen corn1 1/2 cups shredded cheese 1. In a mixer, cream together the butter and the sugar. Add the eggs and blend. Add the masa flour, cornmeal, baking powder, soda, salt and sour cream. Blend until smooth. By hand, stir in the green onions, corn and shredded cheese. 2. Pour into a greased 9-inch bakign pan or quiche pan. Bake in a 350...

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Whipped Sweet Potatoes

Posted By on Tue, Oct 26, 2010 at 7:29 PM

5 medium sweet potatoes 2/3 cup milk1/4 stick butter1 bouillon cubeSalt and pepper to taste Scrub the potatoes and wrap in tinfoil. Bake in a 400 degree oven for about an hour until soft. Cool and peel. Cut off ends and place in a mixer.Heat the milk, butter and bouillon cube in a microwave. Add to potatoes and whip on medium speed until smooth. You may add more milk to achieve desired consistency. Add salt and pepper to taste. Dairy-free variation: Replace milk with water, and butter with margarine. Recipe from "The Kid-Friendly Food Allergy Cookbook," by Leslie Hammond and...

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Allergen-friendly Stuffing Jubilee

Posted By on Tue, Oct 26, 2010 at 7:21 PM

Stuffing Jubilee 1 loaf of bread 6 oz ground sausage or ground turkey sausage1/4 cup chopped onion1 teaspoon dried sage1/2 teaspoon dried rosemary1/4 teaspoon dried thyme1 small Golden Delicious apple (cored and chopped)1/2 cup raisins1 1/2 cup turkey broth 1 cup chicken broth 1 tablespoon melted dairy-free butter (such as Fleischmann's dairy-free margarine) 1. Toast bread and cut into bite size pieces. Place in large bowl. 2. Cook sausage and onions on stove top. Remove grease. Add sage, rosemary, and thyme and stir for 2 minutes.3. Pour sausage mixture over toasted bread in bowl.4. Add apples and raisins to bowl.5....

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Mama Capone's Sausage and Parmesan Cheese Stuffing

Posted By on Tue, Oct 26, 2010 at 7:17 PM

2 tablespoons of olive oil1 large yellow onion, diced1 cup of diced celery1 lb. of Italian sausage pork, turkey, or chicken (casings removed)1 tablespoon fresh or 2 tsp dried sage2 tsp. fresh thyme1/4 cup Italian parsley chopped1/4 cup pine nuts2 loaves of gluten-free sun-dried tomato bread or any gluten-free bread1 cup of Parmesan cheese (or dairy free parmesan cheese alternative)1 cup cooked, diced ham2 eggssalt and Pepper to taste 1. Over medium heat, in 5 qt. sauce pan, add olive oil and onions and saute until translucent. Add celery and simmer for another 5 minutes. 2. Remove casing from the...

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Truelove Girls' Scalloped Tomatoes

Posted By on Tue, Oct 26, 2010 at 7:14 PM

1 small onion finely chopped4 tbs Earth Balance butter substitute1½ cups bread cubes (white, lightly toasted and cubed)½ cup light brown sugar5 cups (2 ½ lbs) canned diced tomatoes1 tsp saltdash of pepper Heat oven to 350.Grease casserole dish.Using butter, sauté onion until tender.Add bread cubes and sugar.Stir over low heat for 3-5 minutes.Add tomatoes, season.Place in a casserole dish.Bake 30-40 minutes. Substitute any allergen-free bread for the white bread Recipe courtesy of Sarah Truelove...

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Marshmallow-topped Sweet Potatoes

Posted By on Tue, Oct 26, 2010 at 7:11 PM

2 cups hot mashed sweet potatoes (buy peeled and diced)¼ cup Earth Balance butter substitute1 tsp salt½ cup orange juice½ tsp ground cinnamon12 regular marshmallows Heat oven to 350.Place peeled and diced sweet potatoes in cold water. Bring to a boil, remove fromheat and cover for 15-20 minutes. Gently mash with hand blender (careful to notover mash).Mix all ingredients except marshmallows.Place in a casserole dish.Bake 15 minutes.Top with marshmallows.Bake 10 minutes or until marshmallows are lightly browned. Recipe courtesy of Sara Truelove, as printed on the Elyon brand Marshmallow bag...

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Cliona's Cranapple Sauce

Posted By on Tue, Oct 26, 2010 at 7:06 PM

3 granny smith apples (peeled and diced)6 oz cranberries¼ cup orange juice¼ water½ sugar1½ tbs honey Mix all ingredients together.Bring to a boil and boil for 5 minutes at medium heat.Reduce heat and simmer for 15 minutes.Stir continuously. Recipe courtesy of Sara Truelove...

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Allergen-friendly Pumpkin Bars

Posted By on Tue, Oct 26, 2010 at 7:04 PM

Ingredients:2 c. wheat-free flour mix2 c. granulated sugar1/2 tsp. xanthan gum1 tsp. baking soda2 tsp. baking powder1/2 tsp. salt2 tsp. cinnamon1 c. vegetable or canola oil2 T. flaxseed meal+ 6 T. warm water; mix well and let sit for 10 min.1-15 oz. can of pumpkin1 container of "safe" cream cheese frosting or vanilla frosting Directions:1) Preheat oven to 350 degrees F., Grease bottom of a 9x13 cake pan.2) Combine all ingredients in mixing bowl. Beat with mixer until well blended.3) Pour batter into pan. Bake at 350 degrees F for 25 minutes.4) When cooled, frost with your favorite "safe" frosting....

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Mashed Sweet or White Potatoes

Posted By on Tue, Oct 26, 2010 at 6:58 PM

Ingredients:4-6 white or sweet potatoes½ cup rice milk (optional)¼ teaspoon sea salt (to taste)dash of pepper¼ cup olive oil1/8 teaspoon dill (with white potatoes)Maple syrup to taste (with sweet potatoes) Directions:Cut (peeled or unpeeled) potatoes into quarters. Steam or boilpotatoes 15-20 minutes, or until soft when pierced with a fork.Drain and return to pot. Add rice milk, salt, pepper, olive oil anddill. Mash by hand or whip using a hand mixer until desiredsmoothness is attained. Serve warm. Makes 4 servings. Variations:- Milk substitutions: soy, almond, goat, chicken stock- Oil substitutions: grapeseed, canola, safflower, sunflower,vegetable (corn/soy), flaxseed, ghee (clarified butter)- Maple...

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Mary Hogan's Allergen-friendly Stuffing

Posted By on Tue, Oct 26, 2010 at 6:52 PM

This is a delicious, healthy alternative to traditional stuffing. Ingredients:2 tablespoons olive oil1 cup water1 package chicken or turkey sausage (optional)½ cup dried cranberries½ loaf Ezekiel 4:9™ bread3 stalks celery, chopped1 medium sized onion, diced1 cup baby carrots½ teaspoon salt¼ teaspoon pepper¼ teaspoon oregano¼ teaspoon dill Directions:Coat covered baking dish with olive oil. Combine water, sausage,dried cranberries, bread (torn into small chunks), celery, onion,baby carrots, salt, pepper, oregano and dill in baking dish. Stirbriefly to distribute ingredients evenly. Cover and bake at 350° Ffor 20 minutes. Uncover and continue baking 5-7 minutes until topis golden brown. Serve with main dish,...

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Sunday, October 24, 2010

State Fair Food Classics: Choplin's Hot Dogs

Posted By on Sun, Oct 24, 2010 at 11:43 PM

Garret Macario, Willard Andrews, and Mike Elledge at Choplin's Hot Dogs.In just a few minutes, the lights will turn off at the North Carolina State Fair, marking the close of Choplin's Hot Dog's 40th year in operation there. Willard Andrews, who now runs the small hot dog stand across from Gate 9, wasn't there to see the booth's first ten years in business, but he's been at the stand for the past 30 years, running the show since his friend, Elton Choplin, retired seven years ago. Andrews, like many other fair food vendors, doesn't spend his year in the food...

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Saturday, October 23, 2010

State Fair Food Classics: Apex Lions Club's "Piiiiie"

Posted By on Sat, Oct 23, 2010 at 7:13 PM

Horace Johnson in front of his pie-inspired sign at the Apex Lions Club's fair booth.Horace Johnson has a steady presence at the North Carolina State Fair. Though a resident of Apex, he lives with his wife, Frankie Johnson, in a mobile home on the fairgrounds during the 11-day event, rather than commuting the 20 minutes home. And most of his time, he’s front and center, perched on a stool in front of the Apex Lions Club’s booth. For 27 years, he has taken a seat there to bark the club’s pie to passersby, though in Johnson’s words it’s “piiiiie.” When...

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Friday, October 22, 2010

State Fair Food Classics: Fresh Apple Cider

Posted By on Fri, Oct 22, 2010 at 11:48 PM

Susan and Jouard Lingg. Susan Lingg was exhibiting watercolors at the State Fair’s Village of Yesteryear nearly 30 years ago when she truly happened upon something from the days of old. Her Michigan in-laws, whom she fondly refers to as Ma and Pa Lingg, gifted her their cider mill, which they’d purchased new from New Jersey in 1928. Luckily for Susan Lingg, she had the right resources at her fingertips for the making of a successful cider business: Jouard Lingg, her husband, who is a third generation ciderist; apples, which grow in abundance near her home in Cullowhee, North Carolina;...

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Thursday, October 21, 2010

State Fair Food Classics: The Peanut Factory

Posted By on Thu, Oct 21, 2010 at 7:12 PM

Butch Skillman at his stand, The Peanut Factory. Don’t expect typical fair pageantry at The Peanut Factory. The fair booth, which is located near the twinkling lights and twirling rides of the Midway, is as humble and unassuming as the simple roasted nuts that it sells. As Butch Skillman, the factory’s owner, puts it, “Flash doesn’t go with peanuts.” What does, is antiques. The Peanut Factory’s little white trailer with wood panel backing provides shelter to numerous styles of out of date equipment. Take its 85-year-old roasters, for instance. According to Skillman, the A.J. Deer Company that created those machines...

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Wednesday, October 20, 2010

State Fair Food Classics: MacLleod Farms' Maple Syrup Cotton Candy

Posted By on Wed, Oct 20, 2010 at 11:07 PM

Carolyn Broggini, right, spins maple syrup cotton candy at the N.C. State Fair. As a child, my family and I didn’t make it to the State Fair every year from our home in eastern North Carolina. We went enough, however, that I was able to get my hands on a bag or two of MacLeod Farms’ maple syrup cotton candy, something that I’ve never quite forgotten, and with good reason. Like most fair cotton candies, MacLeod’s maple variety is made on the spot, and is thus still warm and airy. What sets it apart is the maple’s earthy flavor and...

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Tuesday, October 19, 2010

State Fair Food Classics: Mt. Olive Pickles

Posted By on Tue, Oct 19, 2010 at 11:22 PM

Lynn Williams, a spokesperson for the Mt. Olive Pickle Company, stands behind a two-and-a-half gallon jar of tightly packed pickles at her company’s booth at the North Carolina State Fair. A couple of kids wander up and swap guesses with each other over the number of pickles the jar contains. “It’s fun to watch,” says Williams. “You can always tell the engineers. They try to work out an equation.” Behind the pickle puzzle, Williams is one of the few folks near the jar who appears confident. That is, until I ask her how long Mt. Olive has held a spot...

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Monday, October 18, 2010

State Fair Food Classics: Hill's Roasted Corn on the Cob

Posted By on Mon, Oct 18, 2010 at 10:18 PM

Todd Carter shucks corn behind his family's 41-year-old business. Rains pounded the state fair in 1969, turning the then-clay midway into mud. In the middle of a downpour, one corn vendor must have looked like he was drowning. “My uncle ran up on a guy selling corn and offered him $600 right then for his stand,” Todd Carter says of his uncle, Hill Carter. “Then he found his brothers and said, ‘Ya’ll owe me $200 apiece.’” The brothers—Dwight and Larry Carter—paid out. The stand, on the other hand, did not. “The next year was the worst year ever with rain,”...

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Sunday, October 17, 2010

State Fair Food Classics: Ham Biscuits from Westover United Methodist Church

Posted By on Sun, Oct 17, 2010 at 11:02 PM

Fairgoers enjoy lunch with Westover United Methodist Church. Tommy Highsmith sees it as part of his church’s mission to provide good and affordable food to fairgoers. That’s why the ham biscuits from Westover United Methodist Church cost a mere $1.50. “I think it’s the cheapest biscuit on the fairgrounds,” says Highsmith. “We’re over here more or less to be a minister to the people and to also provide a decent product at a decent cost.” Highsmith is a charter member of Westover, which first opened its doors less than one mile away from the state fairgrounds in 1945. “My thinking...

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Terra Vita 2010

Posted By on Sun, Oct 17, 2010 at 9:26 PM

Shrimp Pirogis anyone? Fluffy Biscuits Stuffed with Shredded Short Rib Meat, drizzled in full cream horseradish sauce? How about Sliced Smoked Venison on Brioche Topped with Red Onion Cherry Marmalade? Oh, and don't forget the gingered sausage wrapped in collard leaves as in Mediterranean stuffed grape leaves, served with a sauce of butternut squash yogurt. Or, the goat cheese soufflés on a bed of baby greens adorned with golden and Chioggia beets. The list goes on. All images courtesy of Jim White; NCArtists.Com I happen to sit next to a couple from Holden Beach who'd driven up to Chapel Hill...

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Saturday, October 16, 2010

State Fair Food Classics: Charlie Barefoot and Sons

Posted By on Sat, Oct 16, 2010 at 7:17 PM

Charlie Barefoot's sons, Billy Barefoot and Joe Barefoot, manage their father's hot dog stand, which began in 1949. To find a good hot dog at the fair, all one used to have to do was listen for the voice of Charlie Barefoot. “People would just walk around the fair until they heard him,” says Barefoot’s son, Joe Barefoot, who now runs his father’s business—Charlie Barefoot and Sons—with his brother, Billy Barefoot. Since his father’s passing, Joe Barefoot says nobody has been able to duplicate Charlie Barefoot, who called quick quips like, “How ‘bout one?” to people who passed the stand....

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Friday, October 15, 2010

State Fair Food Classics: Houston's Peanuts

Posted By on Fri, Oct 15, 2010 at 3:47 PM

If you’ve ever stepped foot in the Education Building at the State Fair, you’ve more than likely been offered a peanut by members of the Exchange Club of North Raleigh. “Everybody that comes by our booth gets a peanut,” says Charlie Campbell, one of the club’s original members who first came up with the idea to sell peanuts at the fair as a fundraiser in 1969. “We’ve been at the same location in the Education Building ever since,” Campbell says, adding that the club also began to advertise its products by shouting out its free sample in its very first...

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Thursday, October 14, 2010

State Fair Food Classics: N.C. State's Howling Cow Ice Cream

Posted By on Thu, Oct 14, 2010 at 6:46 PM

This afternoon marked the beginning of the North Carolina State Fair, which means, among other things, the start of a lot of eating. I’ve got my appetite set for some of the fair’s newest foods. Take the Twinkie Log, for instance: a frozen Twinkie dipped in chocolate and rolled in coconut flakes (see related story). But more than likely, I’ll save most of my menu for some of the fair’s classic fare—the peanuts, ham biscuits, hot dogs, cotton candy, and ice cream that have been at the center of my attention every October in North Carolina for as far back...

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Wednesday, October 13, 2010

Big Food Truck Harvest at Big Boss Brewery

Posted By on Wed, Oct 13, 2010 at 4:45 PM

Thursday evening provides a big night for brews and food in the Triangle. From 5:30 p.m. until midnight, catch five food trucks at Big Boss Brewing's brewery (1249 Wicker Drive, Raleigh, www.bigbossbrewing.com, 919-834-0045) for the Big Food Truck Harvest. Participating trucks will include Klausie's Pizza, Only Burger, Valentino's Italian, Mom's Delicious Dishes, and Indian Food on Wheels. For drinks, in addition to Big Boss' 14 draft beers, the brewery will feature two special cask ales: Harvest Time Spiced Pumpkin and Sack Time Amber Rye. And for tunes, Big Boss will also host five bands, beginning with music from Steadham at...

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Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
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311 Holland St, Durham, NC 27701

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Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
Why is the empty spot on the plate facing forward? …

by ZZ on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

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