Recipe

Monday, February 10, 2014

Farm to Market's chocolate cherry bread makes a romantic dessert for two

Posted By on Mon, Feb 10, 2014 at 1:31 PM

Farm to Market's limited-release chocolate cherry bread can be eaten on its own or used to make a silky, custardy chocolate bread pudding.
  • Farm to Market's limited-release chocolate cherry bread can be eaten on its own or used to make a silky, custardy chocolate bread pudding.


There are only four days left to purchase Farm to Market Bread Co.'s Valentine's Day specialty bread - chocolate cherry - a 14-ounce round sourdough loaf baked with cocoa, semisweet chocolate chunks and Michigan-grown tart dried cherries. It can be eaten as is, with cheese and wine, or with coffee, but it also makes a sensational fudgy bread pudding for two (or more, depending on the baking dish).

The Pitch asked two of Kansas City's favorite bakers - Chelsea Williams and Susan Welling-Sanchez - to collaborate on a dessert using the bread (and a couple of other aphrodisiac ingredients); their Chocolate-Cherry Bread Pudding makes a sexy - and not too sweet - finale to a romantic Valentine's Day meal.

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Tuesday, November 19, 2013

Farm to Market's holiday panettone makes the best French toast

Posted By on Tue, Nov 19, 2013 at 7:00 AM


Yes, it's rich and fattening, but during the holidays, you're worth it.
  • Yes, it's rich and fattening, but during the holidays, you're worth it.

Kansas City's Farm to Market Bread Co. will begin shipping loaves of its popular holiday breads - German stollen and Italian panettone - on Friday. The limited-edition breads will be available at most local stores that carry Farm to Market breads, but only through December 31.

The Milanese-style panettone, a traditional holiday yeast bread in Italy, is most frequently baked in a tall cylindrical pan and is made with raisins, citron, pine nuts and anise. This year's Farm to Market version is made with dried cranberries, bits of candied orange and a sprinkling of toasted almonds on the surface.

The panettone makes a pretty gift...and even better French toast.

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Thursday, September 15, 2011

Stroud's shares recipe for 'perfect fried chicken' with Joplin Globe

Posted By on Thu, Sep 15, 2011 at 9:30 AM

Strouds makes people feel like this...
  • Starting From Scratch
  • Stroud's makes people feel like this ...
The recipe for Stroud's fried chicken has never been a big secret. The restaurant has long claimed that fried chicken is simply chicken dredged in flour, salt and pepper. The ingredients are not a big deal because Stroud's has (rightly) maintained that great fried chicken is more likely a result of how well it's cooked. And there's an argument to be made that Stroud's is the best in the country at pan-frying a piece of chicken. Yesterday, in The Joplin Globe, Tammy Ruff, the manager of the Oak Ridge Manor location, laid out exactly what to do if you're trying to make the eat-it-at-home version.

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Thursday, July 7, 2011

Tavern in the Village picked to be part of 'Tree to Table' cherry campaign

Posted By on Thu, Jul 7, 2011 at 10:05 AM

Have a sweet summer at Tavern in the Village.
  • Have a sweet summer at Tavern in the Village.

Tavern in the Village (3901 Prairie Lane) was recently picked to be the Kansas representative for a fifty-state 'Tree to Table' campaign sponsored by the Washington State Fruit Commission to highlight the short, but sweet, Northwest cherry season (June to late August).

The cherry on the award? The Prairie Village restaurant will be featuring Rainier cherries on its menu this month, starting next Monday, July 11, National Rainier Cherry Day.

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Wednesday, May 18, 2011

Give me a Cheese Frenchee, si vous plaît

Posted By on Wed, May 18, 2011 at 4:30 PM

No, not a croque monsieur -- a "Cheese Frenchee."
  • No, not a croque monsieur -- a "Cheese Frenchee."



Yesterday, I remembered another era in American history when modern technology was going to replace every waiter and waitress in America. This was before computers, so the state-of-the-art technology of the time was a telephone.

If I hadn't spent most of the late 1970s nursing hangovers, I might have remembered that there were other restaurants in that decade that tried the novelty of having telephones on every table in order to call the kitchen -- eliminating servers, with typically disastrous results, especially if alcohol was a component of the meal -- or to chat up other customers. The Max & Erma's restaurants are an example. I didn't even know that this Denver-based restaurant chain -- which did away with the table telephones in the late 1980s -- was still in existence. (The closest one to Kansas City is in St. Peters, Missouri).

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Tuesday, February 1, 2011

Blizzard-bound? Make an edible igloo and other sensational Super Bowl snacks

Posted By on Tue, Feb 1, 2011 at 11:33 AM

Edible_Igloo_thumb_220x160.jpg
Go wild with cream cheese, black olives and Bac-os!
If the weather has you officially homebound today, why not let your culinary creativity soar? With the countdown to Super Bowl Sunday ticking away, it's a great time to plan a buffet of visually stimulating snack creations that trump the traditional (like Jonathan Bender's chili-cheese dip) or the too exotic (Spicy White Castle Dip).

A couple of days ago, seriouseats.com offered up an elaborate recipe for an edible sports stadium with a playing field of fresh green guacamole. In honor of today's Kansas City snowstorm, Fat City offers an even more timely culinary construction.

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Wednesday, January 26, 2011

Spicy White Castle Dip: a make-it-yourself Super Bowl snack we're admittedly scared to make

Posted By on Wed, Jan 26, 2011 at 11:04 AM

FC_White_Castle_in_Box_thumb_550x353.jpg
It takes 10 of these to make Spicy White Castle Dip.
​Chips and salsa? Out! Potato chips with ranch dip? Totally passe. For hosts and hostesses in Fat City who really want to impress friends and family coming over to watch Super Bowl XLV on February 6, the creative culinary wizards at Columbus, Ohio-based White Castle headquarters have developed stunning snack recipes that involve White Castle sliders. The company's publicity team kindly e-mailed the recipes to us in Fat City.

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Tuesday, December 21, 2010

How to make a chocolate salami for Festivus

Posted By on Tue, Dec 21, 2010 at 10:45 AM

An unadorned aluminum pole is one of the many Festivus traditions.
  • An unadorned aluminum pole is one of the many Festivus traditions.

You might have forgot that Festivus was on Thursday. But you still have time to make the holiday's signature dish -- Festivus Chocolate Salami.

Saveur
has the recipe from Allen Salkin's book, Festivus: The Holiday for the Rest of Us. Salkin's book also covers the traditions of the fictional secular holiday that originated on the hit sitcom Seinfeld. If you've never aired your grievances or participated in feats of strength (both customs of Festivus), consider chocolate salami your gateway to the holiday.

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Tuesday, November 9, 2010

Thanksgiving Turkey Cake could change the face of Thanksgiving

Posted By on Tue, Nov 9, 2010 at 10:15 AM

Yup, those are layers of turkey and potatoes.
  • Yup, those are layers of turkey and potatoes.

The challenge with Thanksgiving is that you have to eat dessert even if you don't have room. And when you add a piece of cake and a few cookies into your stomach, the whole Thanksgiving meal can go south in a hurry. 

The Thanksgiving Turkey Cake, featured on Chow, is a sweet and savory layer cake that takes carving out of the equation and moves you straight past the Thanksgiving meal into dessert. Forget a one-pot meal, this is a cake pan, two-course dinner.

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Thursday, November 4, 2010

Reason #84 I wouldn't make it as a vegetarian: Sausage Roasted Squash

Posted By on Thu, Nov 4, 2010 at 12:00 PM

The best way to eat your vegetables? With a healthy amount of sausage.
  • The best way to eat your vegetables? With a healthy amount of sausage.

A month of eating barbecue for the blog and endless series of food recalls had me loosely wondering if I might make a run at vegetarianism. But in the middle of deciding whether I could really live without another beef sandwich of Arthur Bryant's, I was presented with a recipe that ended any idle thoughts of retiring from my career as a carnivore.

Sausage-roasted squash. In the fine tradition of eggs cooked in bacon grease, Salon's Francis Lam has figured out what to do with all of the winter squash that is abundant and cheap in grocery stores right now. 

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