Arcadia Farms’ Key Lime TartYesterday we chatted with Laura Godfrey, pastry chef at Arcadia Farms. Laura delights in the mini desserts that are just the right size to finish off a celebration luncheon at Arcadia Farms. Today Laura shares the recipe for Arcadia Farms’ Key Lime Tart.follow the jump for…
They follow food blogs daily, are the first in line to try new restaurants, and can be found at the farmers market every weekend. What to give your foodie fanatic for the holiday? Last week we brought you tools for the chef; today we’ll share a suggestive sampling of locally grown/made goodies…
e met up with Laura Godfrey, the pastry chef at Arcadia Farms in mid-afternoon, a relatively calm time in the bakeshop, after a bustling morning of production. Laura moved from Flagstaff to Phoenix to attend culinary school. Her perfectionist traits define the beautiful pastries she so carefully creates for Arcadia’…
They follow food blogs daily, are the first in line to try new restaurants, and can be found at the farmers market every weekend. What to give your foodie fanatic for the holiday? We’ve prepped a few shopping lists of chef favorites to help you out. Today, great gifts to…
You know what gifts to get for your significant other and the rest of the family. What to do about co-workers, holiday hosts, teachers, coaches, and neighbors? Try a treat from your kitchen, easy and delicious, a tasty memory that will please everyone on your gift list.recipes after the jump:…
Chanukah — the Jewish festival of lights — begins tonight at sundown. So what’s for dinner? Traditional recipes for food, savory and sweet, cooked in oil, are found on Chanukah menus in Jewish communities around the world. Ashkenazi Jewish families, with roots in Russia and Eastern Europe, favor latkes (potato…
Pastry Chef Austin Chantos enjoys taking old world classics, and giving them a new twist. Today he shares a recipe for Sicilian Tiramisu with layers of biscotti soaked in espresso simple syrup and chocolate sponge. recipe after the jump…
Now this is a home tour you can sink your teeth into. All over town, artists, architects, pastry chefs, fire departments, and neighborhood schools are busy creating and building — out of gingerbread. After Hours Gallery and Neighborhood Housing Services (NHS) of Phoenix are partnering to present the first annual HOME…
Pastry Chef Austin Chantos grew up eating hearty midwestern meals in central Illinois. He still favors the flavors and kind of cooking his chef father provided for the family: biscuits with gravy and one- pot meals filled with meats, vegetables and potatoes. Austin glimpsed the restaurant world over his Dad’s…
Home from your Black Friday shopping — with a few things still unbought? We’ve got good news. Christa and Jim Kent’s kitchen consignment boutique Kitchen Switchin’ opens Monday November 29th. We stopped in to check on the progress of the opening, and found Jim handily finishing display shelves while Christa was tagging newly…
Rocher (FR: rock) When I was a kid we called these chocolate -coated bites haystacks. I stand corrected! These yummy little mounds can be made with your choice of ingredients, toasted nuts, golden raisins and chopped dried fruit. Christine Boerner provides a classic recipe for Rocher with a punch of…
The dreaded fear of running out of food for company, especially during the holidays, inevitably leaves us with more turkey than can be consumed during a Thanksgiving feast. For some of us, leftovers are premeditated; we look forward to our sandwich creations even more than our turkey dinner.Here are a…
We think the name The Baker’s Daughter is a pretty cool name for a chocolatier and bakery café, and a fitting moniker for the chocolatier and pastry chef Christine Boerner’s new business. Christine is the daughter of Karl Boerner, the baker behind Karls’ Quality Bakery. What childhood memories stand out…
Nothing beats homemade gravy dripping over just carved turkey; a ladled puddle swirled on a mound of mashed potatoes, drizzled and mixed into bread stuffing. No need to rely on cans of goopy creamed soups or dehydrated over- salted packaged mixes. If you are using herbs and vegetables for another…
I was typing up a recipe for homemade pan gravy today when the phone rang and the “new email” message sounded. Not surprising, family and friends usually call out their Thanksgiving turkey prep questions when faced with a challenge in the midst of cooking. At least the 9-1-1 calls are coming before…
Our Thanksgiving motto is brine baby, brine! After experimenting from year to year with methods and recommendations for a satisfying bird, brining consistently delivers us a bird that cooks faster, is moist, and flavorful. Brining takes some forethought and planning, but it is a simple process. Meat or poultry is…
Right in time to feed the holiday cookie exchange frenzy, Brady Breese of Urban Cookies shares his Cocomint cookie recipe. Lucky for us we found Shaun, Brady’s wife and business partner, handing out cookie samples Saturday, at The Local First Fall Festival. We tasted chocolatey-minty goodness, a perfect holiday combo!…
Brady and Shaun Breese represent the best of a commitment to living local. They grew up in Phoenix, attended ASU, and after working in the corporate world, began to grow their hometown cookie business. Brady, formerly with the life insurance division of USAA, credits Shaun’s desire to ditch corporate America as…
Why do I need a Dutch oven?Dutch ovens are prized cooking vessels by chefs, home cooks and camping enthusiasts. Traditionally they are made by casting iron in sand molds. Some manufacturers produce heavy-duty aluminum cookware with a flat bottom, tight fitting lid and deep sides and call them Dutch Ovens…
On 7th Street north of Glendale Ave there is a sign hanging on a freshly painted building for Kitchen Switchin’, a consignment boutique. This consignment boutique has a dedicated niche, gently used high end kitchen goods. A red Kitchen Aid professional series mixer sits on the floor waiting to be tagged,…
Yesterday we told you about asafetida, a pungent spice that adds a flavor reminiscent of garlic to a dish. Used in minute quantities, asafetida complements fish, vegetables and legumes. In Indian cooking it is a spice that is added to chutneys, sauces and pickled dishes. It also goes well with…
I have a recipe that calls for asafetida. What is it and where can I find it? Asafetida (also asafoedita) is a spice associated with cuisines of the southern and western regions of India. The pungent spice packs a strong (to some offensive) odor, smelling like an onion or garlic…
