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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Oct 19, 2010
Page
11
A review of Deborah Krasner’s Good Meat which surveys sourcing and cooking sustainably raised beef pork lamb and poultry. It notes pasture feeding small farms and features Marcus Nilsson photographs and more than 200 recipes.
The text discusses copyright basics for recipes in a farm harvest program. Citing sources respects authors and may help avoid issues, but proper permission is required for book-like uses or profit making. It notes that three substantive changes are sometimes treated as new work, though not legally binding, and stresses caution.
Brooklyn entrepreneur Jordan Silbert creates a natural tonic using organic agave replacing sugar. The 750 mL bottle sells for 6.99 and four 6.3 ounce bottles for 7.99, available at Bevmo dot com.
Simone Delary, a French immigrant near Wellman, Iowa, hosts a French dinner serving Soupe au Potiron and grows Cinderella pumpkins for cooking. Local chefs note pumpkin versatility, from soup to ravioli, with canned pumpkin offered as a convenient option. Delary shared her soup recipe for a Slow Food heartland book.
Pumpkin soup serving 8 to 12 with pumpkin onions garlic milk cream butter and spices. Recipe by Simone Delaty in A Cook's Journey Slow Food in the Heartland by Kurt Michael Friese.
Genie Maybanks of New Pioneer Food Co op Iowa City shares a pumpkin ravioli recipe. The filling blends ricotta mozzarella spinach and pumpkin pie spice. dough uses semolina flour eggs olive oil and salt then shaped into 2 inch pieces and boiled until al dente. Brown butter with walnuts and sage tops the dish.
A savory pumpkin based filling blends mashed pumpkin ground beef cheese and spices with egg roll skins. The mix is wrapped and fried to brown, served with a horseradish dipping sauce for a Halloween themed appetizer.
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