BrewNost & recipe contest still on

Despite the flooding at the National Czech and Slovak Museum and Library, BrewNost will continue — at a yet-to-be determined location.

Organizers are still holding their cooking with beer competition, too. But any recipes submitted before the flood were lost, so they ask that folks resend those entries. Recipes can be sent to the museum address — mail is being picked up regularly.

Click here to see the previous post about the contest.

What’s your favorite ice cream?

Speaking of ice cream… where is your favorite place in the Corridor to go for an ice cream treat? And what’s the best thing they have there?

My latest love is the smooth, creamy gelato at Capanna Coffee in Iowa City. (They also have a store in Coralville.) I like the rich flavors - like hazelnut, tiramisu, chocolate, etc, while my friend & fellow gelato fanatic Michelle prefers fruity flavors like strawberry and lemon.

*image from Capanna Coffee Co.

Ice cream tips & ideas

This weekend, summer officially arrived. That means — in my book anyway — ice cream season has also officially arrived. Here are some tips on storing and using ice cream (I know, who really needs tips on how to “use” ice cream??) from Blue Bunny:

• Store ice cream in the main section of the freezer (not on the door) to avoid regular disruption in temperature from opening and closing of the door.
• To make scooping easier, use a pitcher with water to dip the ice cream scoop. Also, temper ice cream before serving: leave the ice cream in a 0 degree freezer or leave it on the counter top for 5 minutes.
• If you break a cone when applying ice cream, crush the cone and use it as a topping.
• When making a banana split, choose bananas that have some black spots (and be sure they haven’t been stored in the fridge). To bake bananas for a sundae, place unpeeled bananas on a baking sheet. Bake at 400 degrees for 8 to 10 minutes or until skin yields to slight pressure (skin will turn black). Remove bananas from skins, cut in half lengthwise and place two halves in a bowl.
• For a quick elegant dessert, use ice cream to make truffles. The key is to work with super cold (frozen) utensils and serve immediately. Scoop 12 small balls of ice cream and place one halved walnut in the middle of each truffle as you’re scooping. Place truffles on a pre-chilled (frozen) parchment-lined sheet pan. Insert one toothpick into each truffle. Return sheet pan to freezer. Melt chocolate over a double boiler or in the microwave, making sure to melt slowly and not overheat. Remove truffles from freezer and dip into melted chocolate, then coat with chopped walnuts. Place back on sheet pan and remove toothpicks once chocolate has set. Transfer truffles to chilled serving bowl to minimize melting and serve immediately.
• When preparing ice cream treats, chill the plates and refreeze ice cream between recipe steps.

*photo from jessicafm on flickr

CSA, week 3

Considering the weather, I didn’t really even expect to get any veggies from my CSA this week. But, amazingly, not only did ZJ Farms survive the powerful winds and damaging floods (minus one 102-year-old barn), the folks there were able to get out into the muddy fields to harvest fresh veggies.

So, here’s the full share for this week: radishes, lettuce, broccoli, kale, bok choy (not visible in this picture) and rhubarb.

That crisp, fresh lettuce was drizzled with a raspberry vinaigrette and eaten nearly immediately. (Am I imagining things, or does just-picked lettuce have tons more flavor than grocery store lettuce?)

I used the rhubarb to make Big Crumb Coffee Cake, a recipe I got from Smitten Kitchen to bring into work for a co-workers birthday. I thought the crumbs on top were kind of dry, and they kind of overwhelmed the rest of the nice, moist coffeecake. But nobody in the newsroom complained, and my baking dish was promptly emptied.

I’ll have more about the kale in an upcoming column. In the meantime, I’m curious: I keep reading about kale chips. Has anyone tried these? What did you think?

Flooding & food safety

Click here to find information about food and water safety during flooding and power outages.

CSA, week 2

I am convinced it’d be easier to snack healthfully if I had farm-fresh produce arriving at my house weekly all year round.

Last night, while cooking up a batch of Martha Stewart’s Chicken with Ginger – with extra veggies from this week’s CSA share thrown in — I munched on a handful of peas. Fresh, crispy and with just a bit of natural sweetness, they were the perfect snack.

The picture above shows my half of our CSA share for Week 2: spinach, lettuce, oregano, chives, radishes, and a stir-fry mix with bok choy, green onions, red Russian kale and peas.

BrewNost cooking with beer contest is back

BrewNost, a beer sampling event held yearly on the banks of the Cedar River at the National Czech & Slovak Museum & Library, is putting out its official call for entries in its second annual BrewNost Patron’s Choice Recipe Contest.

The contest is open to professional and amateur chefs 21 years of age or older, and each entrant may submit up to three recipes that feature beer as a substantial ingredient. Three finalists will be invited to prepare their entry and attend the BrewNost Preview Party on Sept. 10, where patrons and brewmaster hosts will sample the entries and vote for the favorite. The creator of the winning recipe will be a special guest at BrewNost on Sept. 26.

To enter, submit recipes to kotto@ncsml.com(subject line: Brewnost Recipe Contest) or send it to the National Czech Museum & Library, Attn: Recipe Contest, 30 16th Ave. SW, Cedar Rapids, IA 52404-5904 by 5 p.m. Aug. 1.

Need some cooking with beer inspiration? Click here to check out a recipe for Oatmeal Stout Brownies from Joe Stutler of Cedar Rapids. These dense, moist, chocolate brownies are one of my favorite dessert recipes. They also earned Joe a spot as a finalist in the National Beer Wholesalers Association’s Cooking with Beer Challenge in 2006.

 

CSA, Week 1

My CSA has begun! Week 1 came a little later than usual, thanks to the cold and rainy spring, but from the looks of our first box, it was worth the wait.

I was out of town for our first pick-up date (Monday, 6/2), but I’m splitting a small share with fellow Gazette reporter Carly Weber, and by the time I got back into the office this morning, she’d not only made that first pick-up, but had already put a good dent in her half of the share

Who has the best tenderloins in Iowa?

Where do you go when you want a really great tenderloin?

The Iowa Pork Producers Association is looking for the best breaded pork tenderloin in the state. To nominate the restaurant that you think has the best one, visit www.iowapork.org

The person who nominates the winning restaurant will win $100, and the winning restaurant will receive $200 and, more importantly, bragging rights.

Larsen’s Pub in Elk Horn won the contest last year.

*photo from sugarcoma on flickr

Farmers Market Cooking Classes

One of my favorite Cedar Rapids summer events kicks off this weekend: The Downtown Farmers Market.

I love the way organizers transform my hometown’s downtown into a festival with food and craft vendors, wine tastings, live music and other entertainment. One of highlight, of course, is cooking demonstrations from local chefs. The demos are a great way to learn new tips and techniques for preparing the items available at the market, and a chance to meet and talk with local chefs.

All demos will begin at 8:30 a.m. on Mays Island. Here is the line-up:

• June 7: Chefs from My Personal Chef of Cedar Rapids
• June 21: Chefs from Zins in Cedar Rapids
• July 5: TBA
• Aug. 2: Chefs from CR Chophouse in Cedar Rapids
• Aug. 16: Chefs from Daniel Arthur’s in Cedar Rapids
• Sept. 6: TBA
• Oct. 4: Kirkwood Community College Culinary Arts Program

The Iowa City Farmers Market is also featuring cooking demonstrations on the first Saturday of every month. Demonstrations start at 9:30 a.m. under the College Street Bridge in the Chaunce Swan Parking Ramp (located across from City Hall on E. Washington St.)

• June 7: Ben Halperin, chef at Augusta Restaurant in Oxford
• July 5: Kurt Michael Friese, co-owner of Devotay in Iowa City
• Aug. 2: Kim Zesiger, chef/owner of Redhead in Solon
• Sept and October chefs to be announced

6/18 Update: The Cedar Rapids Downtown Farmers Market has been cancelled for June 21 and July 5