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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Sep 08, 2016
Page
11
A Pittsburgh Post-Gazette reader shares an easy two layer blueberry and zucchini cake recipe from Amanda Rettke. It features lemon buttercream, folded in blueberries, and tips to drain zucchini and cool layers before frosting. Serve warm or cold for summer celebrations.
James P. DeWan extols visiting local farmers markets and supporting small producers. He highlights zucchini and golden zucchini options, assorted squash including green tiger, and simple prep like sautéing with garlic, then expanding to salads, pastas, and toppings like bacon and cheese. He also praises farm eggs, cantaloupe, and inventive serving ideas.
A pasta dish cooks garlic shallots in oil, then a wine broth sauce thickens to 2 1/2 cups. Pasta is cooked al dente, tossed with arugula Parmesan and lemon, then topped with sliced chicken and more sauce. Serve with extra Parmesan. Source: Pasta Revolution by America’s Test Kitchen, March 2012.
Simple pizza topping guide links Italian and Spanish wines to a tomato spinach walnut blend. The recipe bakes a 12 inch crust with mozzarella, walnuts, cherry tomatoes, spinach and herbs, yielding four servings.
Rachael Lowe of Spiaggia pairs 2011 Castel San Michele Manzoni Bianco from Trento with tomato mozzarella and walnuts for herbal balance. 2013 Dominic del Aguila Picaro Clarete Rose from Ribera del Duero is a red-like rosé with tempranillo and garnacha notes, aged 12 months in barrel, matching tomato and crust. 2009 Travaglini Gattinara Riserva from Piedmont offers high acidity and tannins to balance tomato, herbs, and buttery crust with cranberry and licorice notes.
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