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Food / Dining

This chutney takes advantage of the abundance of green tomatoes due to our cooler summer. (Bill Hogan/Chicago Tribune/MCT)

Spice up your cooking with chutney

Friday, October 24, 2014

It’s time to spice up your pantry. OK, so you don’t have a pantry like your granny’s, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don’t even have a garden. That shouldn’t prevent you from making chutneys. Nor should a tradition of making berry jams and crock dill pickles stop you from stirring up a batch of chutney, a versatile preserve that can add a range of flavors — sweet, spicy, tangy, tart — to recipes. “Chutney is a versatile condiment with many uses besides playing sidekick to curried dishes,” writes Leda Meredith in …

Friday, October 24, 2014

PORK Ground pork is the base for sausages, meatballs, patties and dumplings from many cultures, including Asian, Eastern European and Latino. Vary the spices (chili flakes and ginger to sage and fennel) and the preparation and you can make golumbkis, fried dumplings, sausages, meatballs, or pork and noodles. Remember that if you’re not …

Soaking beans? In most cases, you don’t need to

Friday, October 24, 2014

Rich, earthy, hearty — there’s nothing quite so reassuring as having a pot of beans simmering in the oven when cool weather comes along. So why don’t more people cook them? One of the main reasons is the planning that’s required to soak them overnight before you start. I know the look — …

Great American Meals
  • CAROL LOLLIS

Members of Boy Scout Pack 701 helped rake leaves last Sunday at the Scout House in Williamsburg. Will Towler, left, with Heath Marney, both 9,  pitched in; Heath is also shown raking solo - and jumping into the pile.

    CAROL LOLLIS Members of Boy Scout Pack 701 helped rake leaves last Sunday at the Scout House in Williamsburg. Will Towler, left, with Heath Marney, both 9, pitched in; Heath is also shown raking solo - and jumping into the pile. Purchase photo reprints »

  • YOSHITAKA HAMADA
Chuong Son, of Hadley, prepares a meal at the Bahn Mi Saigon in the downtown Northampton Wednesday, Oct. 22, 2014.

    YOSHITAKA HAMADA Chuong Son, of Hadley, prepares a meal at the Bahn Mi Saigon in the downtown Northampton Wednesday, Oct. 22, 2014. Purchase photo reprints »

  • CAROL LOLLIS
Chris Chamberland, a resident at Hathway Farms in Northampton works on his bike Friday morning.

    CAROL LOLLIS Chris Chamberland, a resident at Hathway Farms in Northampton works on his bike Friday morning. Purchase photo reprints »

This week’s local wine and beer tastings

Friday, September 12, 2014

TASTINGS Amherst Wine & Spirits, 308 College Street, Amherst Today, 2-5 p.m., Grand opening party, champagnes, red wine Liquors 44, 458-9 Campus Plaza (Route 9), Hadley Friday, Bluechair Rum, 5-8 p.m., WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main …

Cheesesteak that’s delicious even minus the steak

Thursday, September 11, 2014

Like Philadelphia itself, there’s a lot to love about the city’s signature sandwich — the cheesesteak. But that delicious combination of beef, onions and cheese isn’t the sort of thing you want to pack away every day, unless …

Apollo Grill to close Dec. 31 after 12 years at Eastworks in Easthampton

Monday, September 8, 2014

EASTHAMPTON — After a dozen years anchoring the Eastworks building, the Apollo Grill will close on Dec. 31. Owner and head chef John Casey Douglass said Monday that he and Eastworks owner William Bundy were unable to agree …

Market Basket recovering after turmoil

Sunday, September 7, 2014

RAYNHAM — Alice Farrington has her pick of four supermarkets, all a quick drive from her home. But this week, instead of going to one of those stores, she drove about 10 miles to shop at a place she’s heard a lot about lately: Market Basket, the family-owned …

How civilized! Have a brunch with sweet rolls, bread pudding, granola parfaits

Friday, September 5, 2014

‘Brunch is cheerful, sociable and inciting,” wrote Guy Beringer in Britain’s 1895 Hunter’s Weekly, in an article titled “Brunch: A Plea.” “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and …

Recipe: Savory Bread Pudding With Sausage Gravy

Friday, September 5, 2014

1 hour, 10 minutes, plus soaking time. Serves 10 to 12 BREAD PUDDING 2 tablespoons butter 1 tablespoon oil 1 onion, chopped 1 pound button or crimini mushrooms, thinly sliced ⅓ cup sherry or dry white wine 3 tablespoons chopped fresh thyme Salt and freshly ground pepper 3 …

Recipe: Summer Fruit and Yogurt Parfait With Homemade Granola

Friday, September 5, 2014

1 hour, plus cooling time for the granola. Serves 6 to 8 HOMEMADE GRANOLA 3 cups old-fashioned rolled oats ¼ cup plus 2 tablespoons wheat bran 1 cup pecan halves 1 cup sliced almonds 1½ cups unsweetened flaked coconut 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon …

Recipe: Maple Bacon Cinnamon Rolls

Friday, September 5, 2014

1 hour, 40 minutes plus rising time. Serves 12 ½ cup plus 2 tablespoons milk 1 package active dry yeast (2½ teaspoons) ⅓ cup sugar, divided 3 eggs, divided 10 tablespoons butter (11/4 sticks), at room temperature, diced into ½-inch pieces; plus 2 tablespoons butter, melted, divided 3½ …

Too much civilization? Rediscover joy of campfire cooking

Friday, September 5, 2014

The scents of wood smoke and burnt sugar remind many people of times spent around a campfire singeing marshmallows for s’mores. Few people ever move beyond cooking marshmallows or at most, a hot dog on a stick, over …

Valley Bounty: Fennel

Friday, September 5, 2014

FENNEL Voluptuous bulbs of fennel are back in season and can be found in grocery stores, at farmers markets and in CSA shares. Crunchy and sweet, fennel loves to be grilled, sautéed or eaten raw. It’s an excellent …