Frank Bonano, a Denver chef/restaurateur provided this easy, unique twist on an old favorite.Download RecipeRead More
This recipe comes from Chef Jackson Lamb, Director of Hospitality Management at Metropolitan State College’s Department of Hospitality, Tourism & Events. Lamb suggests trying other cheeses such as cheddar, pepper jack or Havarti for a new twist.
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups warmed milk (fat free, reduced fat or whole)
- Pinch of Kosher salt
- Pinch of white pepper
- 1 cup shredded Swiss cheese (or cheese of choice), divided
In a 2 ½-quart sauce pan over medium heat, melt butter and mix in flour. Stir and blend until the flour is cooked, but do not allow the mixture to brown.
Working with a wire whisk, add the warmed milk, ½ cup at a time, blending thoroughly before adding the next ½ cup portion. Continue stirring until the all the milk has been added, and the sauce is beginning to develop a slow lazy bubble.
Turn the heat off and add the cheese in 2 batches. Stir the sauce to a smooth consistency.
Serve over vegetables, grilled chicken breast, fish or shrimp.Download RecipeRead More
- 2 cups chilled extra-strength coffee
- 1 cup (1 pint) coffee ice cream
- 2 cups (16 ounces) cola
Fill each of 4 glasses with ½ cup coffee. Scoop ½ cup ice cream into each glass and top with ½ cup cola.
Decorate each glass with an orange slice.Download RecipeRead More
Tzatziki, a sauce made of Greek yogurt and cucumbers, is used as a condiment, a dressing or a dip for kebabs, pita, salads & vegetables. Frank Bonanno of Mizuna and eight other Denver restaurants recommends this sauce with lamb, chicken or eggplant skewers over couscous.
- 1 English cucumber, cut into chunks
- ¼ of a red onion
- 1 orange, zested & juiced
- 1 lemon, zested
- 24 ounces Greek yogurt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Salt & pepper, to taste
In a food processor, pulse the cucumber and red onion until they are minced but not pureed. Be sure to scrape the sides.
In a medium bowl, combine the cucumber, onion, orange zest and juice, lemon zest, yogurt and herbs. Season to taste.Download RecipeRead More
- 2 tablespoons butter, room temperature
- ⅔ cup canola oil
- 1 cup brown sugar
- 2 ripe bananas, smashed
- ½ cup applesauce
- 1 teaspoon vanilla
- 3 eggs
- 1 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- ¾ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 3 1 cup buttermilk
- 3 1 cup chopped walnuts
Preheat oven to 400 degrees.
Grease muffin tins. Cream butter, oil, brown sugar, bananas, applesauce and vanilla in an electric mixer. Add eggs one at a time, mixing after each. In a separate bowl, mix together all the dry ingredients. Add flour mixture and buttermilk to the butter-banana mixture, alternating flour and buttermilk, beginning and ending with flour. Mix just until blended. Stir in walnuts. Scoop mixture into muffin tins, filling each to the top. Bake 18 to 20 minutes.
No buttermilk? You can produce a reasonable substitution by adding 1 tablespoon of white vinegar to 1 cup of skim milk and allowing it to sit for five to 10 minutes.Download RecipeRead More