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Too Many Cooks

Archive for March 2014

Candied Orange Peels

Candied Orange Peels

6 oranges

1 1/2 cups sugar

Cut off ends of oranges. Cut away peel along the curve of the fruit, leaving most of the pith. Slice peel lengthwise into 1/4-inch strips.

Cook peel until tender, 10 to 15 minutes, in a medium pot of boiling water. With a slotted spoon, place peels in a single layer on a wire rack set over a rimmed baking sheet; let peels dry slightly, 15 to 20 minutes. In a medium pot, bring 1 cup water and 1 cup sugar to a roiling boil on high heat, stirring frequently to dissolve sugar. Add peels, cooking until they become translucent, and water and sugar mixture thickens into a syrup, about 15 minutes. With slotted spoon, place peels in single layer on rack set over rimmed baking sheet, letting dry 3 to 4 hours. Mix with remaining sugar until well-coated.

Note: You don’t have to stick with oranges. If you have other citrus on hand, try a combination of grapefruit, oranges and lemons – 4 of each fruit – with 2 cups of sugar, cooking with 1 1/4 cups and coating with 3/4 cup.

Note: This recipe originally ran in the March 5, 2014, Food section.

Something’s cooking in Browne’s Addition

A new tavern is slated to open in the space that formerly housed E.J.’s Garden Bistro.

Floyd Loomis, who previously served as chef at Asiago’s Ristorante in Boise, plans to open the new Browne’s Tavern in mid April at the old E.J.’s location, which closed last fall shortly after its one-year anniversary. Built in 1901 as a residence, the building anchors the northeast corner of the intersection of West Pacific Avenue and South Cannon Street in the heart of Browne’s Addition.

Loomis is partnering with Mary Moltke, owner of Roberts Mansion Bed and Breakfast next door. The tavern will provide catering services for the mansion, and its gardens will be available for tavern customers.

The casual eatery will serve eclectic fare with a wide international influence­. Entrées include chicken breast stuffed with house-made sausage, red curry risotto, and duck with blood orange reduction, roasted tomatoes and artichoke hearts.

 Breakfast items include a breakfast burrito with house-made sausage, and pastries and scones, including some from Chaps. Appetizers feature a warm charcuterie plate, Milanese rice balls, chevre-stuffed mushrooms and house-smoked salmon chutney. The menu also offers a variety of salads, desserts, pastas and lunch specials.

The restaurant opening is still several weeks away. Meantime, there are job openings for line cooks, prep cooks, servers, a sous chef, bartender and bar manager. For more information or to apply, email Loomis at stormpeak34@gmail.com.

Mike Buyanovich shares his meatloaf recipe

Cindy Hval was able to change her kid’s mind about “meatlope” by fine-turning a recipe she got from Kraft.

After her story ran in the March 19 Food section, reader Mike Buyanovich wrote to her to share his own tried-and-true version, saying he hoped readers would enjoy it, too.

“This is kind of a high-end meatloaf, but it's awesome,” he wrote. “Great for sandwiches, too!”

Buyanovich came up with his recipe like most home cooks do: by experimenting.

“The eggs, oatmeal and cheese work awesome at keeping it together,” he wrote. “Nobody wants a meatloaf that falls apart when you try to slice it.”

Plus, “The V-8 and green pepper give it a bit of a kick, and the carrots give it some color.”

Another perk: the soup mix spares you from chopping onions, a task many home cooks dread.

Buyanovich makes his meatloaf about once a month – and if his friends find out, they “conveniently” stop by.

He likes to serve it with au gratin potatoes. That is, when he eats it as a main.  “To be honest,” Buyanovich wrote, “I make it for sandwiches.”

Mike Buyanovich’s Meatloaf

3 pounds super-lean ground beef
1 box Lipton Recipe Secrets Beefy Onion Soup mix
3 eggs beaten
2 cups V-8 juice
2 cups oatmeal
2 shredded carrots
1 green pepper, finely chopped
8 ounces shredded cheddar cheese
Ketchup, for topping

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl until well mixed. Transfer mixture to a loaf-pan. Bake until thoroughly cooked, about 1 ½ hours.

Yield: 1 loaf

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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