Food Facts & Lore, Monday Magazine

The Monday Mag – June 20, 2016

In This Edition Of Our Somewhat Weekly Magazine:

  • Beer Infused Pizza Dough, Dude
  • The Varnum’s Food Fare
  • 3 New Ways to Serve Corn on The Cobb

Our Favorite Quote Of The Week ~ “So often in life a new chapter awaits. You ride off into the sunset and discover it’s the sunrise.” – Robert Brault

pizza and beer

Beer Infused Pizza Dough, Dude – The Daily Mirror, a UK publication, recently reported that a certain famous, worldwide pizza chain was testing a beer-infused pizza crust in one of its London franchises. The director of human resources for the company believes pizza and beer are the “perfect culinary union.” Bringing them together in a single bite was, perhaps, a logical next step. If the new concoction happens to be popular, craft beers from local brewers will be used in the mix. Now, we have to wonder. What is most enjoyable, to bite in beer infused pizza or to bite in straightforward pizza, pause, and sip a good, ice-cold beer? We prefer the latter.

the art of simple food

The Varnum’s Food Fare – The Art of Simple Food – From essential sauces, dried and fresh beans, soups and broths to custard and ice cream, this admittedly voluminous cookbook (416 pages) is organized in such enticing chapter headings as Into The Oven, Out of The Frying Pan and Tarts, Savory and Sweet. The author, Alice Waters, is a chef and founder of Chez Panisse, the acclaimed Berkeley, California restaurant known for its organic, locally grown ingredients. Waters’ passion for food is deep and she approaches the art of cooking it with unwavering devotion to sustainability and the local economy. To sum up her philosophy: Eat locally, shop locally, support farmers markets. Cranberry Bean Gratin, or Grilled Sirloin Steak with Herbs? Simple does not mean boring. There are over 200 recipes to savor. Explore this food fare at the Varnum Memorial Library or your own local library!

ranch dressing corn

Three New Ways to Serve Corn on The Cobb – And we begin with the simplest, yet most attractive serving variation as far as we’re concerned. You’ll see why in a moment. Then again, the third option is not too shabby either.

1) Did you know that smoked paprika tastes like bacon? There you have it. Butter lightly and sprinkle it on.
2) Braise the corn. Place on the grill. Baste with BBQ sauce.
3) Drizzle with Ranch Dressing and garnish with say… bacon and herbs, perhaps.

We found some of these delicious ideas on one of our favorite websites: The Kitchn. The last one was served at a dinner party we attended, years ago. Needless to say, we never forgot. We bet you have variations of your own. Care to share? 


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