Saturday, April 18, 2015
   

Easter Brunch

Easter Brunch

Sunday brunches are a time when family and friends come together to enjoy great coffee, good laughter, and amazing food. One of the biggest brunches of the year happens on Easter. The basic recipes common at the brunch table are sticky buns, quiches, quick breads, muffins, fruit salads, and egg casseroles. I challenge you this year to try some different brunch recipes that are filled with the tastes of spring.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

Fish on Fridays

Fish on Fridays

Many Catholics observe fish on Fridays during the Lenten season. McDonald’s Filet of Fish sandwich was born out of fish on Fridays when they noticed that hamburger sales dropped noticeably in the 40 days before Easter. The franchise introduced the new menu item and sales numbers picked up once again. Another popular entrée that I remember being served most Friday’s growing up was tuna and noodle casserole. Well, friends and neighbors, fish on Fridays does not need to be fast food fish sandwiches or goopy tuna and noodles. I urge you to step out of the box and use this time of year to explore the fish selection at the grocery store and try some new recipes during Lent’s no meat days – seven of which are Fridays and one is Ash Wednesday. Eight days to try eight new fish recipes.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

Cooking with Chef Drew at Flatted 5th at Potter's Mill

Cooking with Chef Drew at Flatted 5th at Potter's Mill

During this time of year, the days are cold and long and it seems that warm weather is still many months away. People begin thinking about getting away from the cold and snow and into a climate that brings with it fun in the sun. Well my friends and neighbors, spice up your days and dinner table with the warm and inviting dishes of the South. This month’s column was inspired by an amazing restaurant south of Dubuque, Flatted 5th at Potter’s Mill. While the restaurant isn’t in New Orleans or the deep South, it is just a short drive down Highway 52 South into Bellevue.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

New Year – New You – New Cooking

New Year – New You – New Cooking

3…2…1…HAPPY NEW YEAR! January 1 marks the first day of not only a New Year, but the opportunity to kick off many New Year’s Resolutions. Many people make resolutions to get healthier, exercise more, and eat better. The first few weeks start off great and by the end of the month, many have fallen back into old habits. There are a few tricks that can be easily used in the kitchen to help keep you on track for the whole year. These are simple substitutions that add many health benefits to your cooking and baking.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

Deck the Gingerbread House

Deck the Gingerbread House

Holiday decorations are not just made of garland and trees, lights and decorative ornaments; they may also include edible holiday décor. One holiday décor piece that has been made since the 16th century in Germany is the gingerbread house.  Gingerbread houses gained popularity when the Brothers Grimm wrote the story of Hansel and Gretel. If you remember, in this story the main characters stumble upon a house deep in the forest made entirely of treats. The world record holding gingerbread house was created at Traditions Golf Club in Bryan, TX. The house, spanning nearly 40,000 cubic feet, was erected much like a traditional house. It even required a building permit. 4,000 gingerbread bricks were used during its construction. To put that in perspective, a recipe for a house this size would include 1,800 pounds of butter and 1,080 ounces of ground ginger. The previous record holder was the Mall of America in 2006.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

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