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June 2010
Show Pop He's Tops
with a Father's Day Feast
Greetings!
Father's Day has always been a favorite holiday in our household. We made the day a big deal for my dad, Mack, who deserved a day unto himself. He was a character who always brought great joy to those around him. He had a knack for making us laugh with his colorful pants and array of amusing hats. And, when he wasn't bringing a smile to our faces, he was working hard as a renowned orthopedic surgeon or teaching surgery skills to other doctors all over the world.
Father's Day was a simple and meaningful way to us to give back to Dad who always gave us so much. This menu features Spicy Short Ribs, one of dad's favorites, as well as an ice cream dessert, one of his most requested treats. I think you'll enjoy this Father's Day Feast as much as he did.
Lee
Lee Clayton Roper |
Treat Dad to a delicious summer dinner
My dad, Mack, showing his colors poolside! |
In many households, Dad may be King of the Grill, but on Father's Day he can take a break from tending the coals but still enjoy a bold and delicious BBQ. Dad deserves a day to put his feet up, relax and take in a meal fit for a king. From the first bite of the Olive, Bacon and Cheese Puffs to the last spoonful of Coffee Ice Cream, Dad will feel honored and appreciated for all he does. To show Dad how much you care this Father's Day, prepare this summer menu that features beer-based Spicy Short Ribs as the main course. As always, you'll find the menu on our website.
A Simple and Impressive Starter
A Finger Lickin' Good BBQ
Caesar Salad Parmesan-Buttermilk Cornbread (p. 219 of "A Well-Seasoned Kitchen")
or any good store-bought cornbread mix
Complete the Meal with a Cool Treat
Coffee Ice Cream with Chocolate Sauce, Whipped Cream, Chopped Pecans and Cinnamon |
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Secrets from a seasoned kitchen: Garlic - to press or chop?
 When it comes time to add minced garlic to a dish, do you reach for a press or a knife? Ever wonder which results in a better flavor?
For those who own a garlic press, the process is simple. Pull a garlic clove, pop it in the press and squeeze. Voila! Fresh garlic ready for your recipe. The downside? Another tool to clean. For the purists, a knife will suffice. Simply smash a garlic clove with the side of a knife with the palm of your hand to extract the garlic from its skin and then chop.
Garlic press fans say that the tool helps to break down the cloves more fully, releasing more garlic flavor and producing a fine puree that integrates better with other ingredients. Many chefs shun the practices saying that it makes for bad garlic flavor and a pulpy result.
So what's the way to go? In a taste test at a leading cooking magazine where garlic was added to butter and slathered on bread, tasters couldn't discern the pressed versus chopped garlic based on taste alone. The decision may be made on your preparation preference alone.
I say skip it altogether! Many grocers carry minced garlic that is free of preservatives and is as fresh as if you cut it yourself. What could be easier than that?
Have a cooking tip? We'd love to hear from you. Send your best tip via email and we'll print them in an upcoming issue of What's Cooking with "A Well-Seasoned Kitchen." |
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A cookbook that celebrates family and food
 "A Well-Seasoned Kitchen" is a recipe treasury for all cooks who cherish creating delicious meals to nourish relationships with family and friends. The cookbook was written by Lee Clayton Roper and her mother Sally. The Claytons have long been known for effortless style and smart sensibility when it comes to home cooking and entertaining. So, when Sally began to suffer from the effects of osteoporosis and memory loss, it was natural for Lee to to engage her mother through memories of their shared times in the kitchen. The result of their effort is "A Well-Seasoned Kitchen," a cookbook of classic recipes for today's contemporary cook.
The hardcover cookbook includes 186 recipes, planning menus and helpful tips on 272 pages that feature delicious photos of some of Sally and Lee's favorite dishes. Renowned food photographer Laurie Smith, whose pictures have appeared in Saveur, Food & Wine and many other esteemed publications, shot the photos for "A Well-Seasoned Kitchen." |
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| Missed an Issue of What's Cooking? |
Our issues are now archived! You can find menus for your next brunch, a New-Orleans style celebration and more on our website! Visit the archives. |
| Upcoming Events!
Please join us for: | |
A cookbook signing and conversation at
Trinity College Bookstore
300 Summit Street, Mather Hall
Hartford, CT 06106
Saturday, June 12
3:30 p.m. to 4:30 p.m.
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Treat Dad to
"A Well-Seasoned Kitchen" |  |
Purchase "A Well-Seasoned Kitchen" cookbook on our website
visit a a Colorado Retailer $34.95 + S&H A portion of proceeds are donated to the Alzheimers' Association Colorado Chapter |
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