Watch Cooking Channel

G. Garvin’s Indiana Travel Tips

Bartender Jennifer pouring me at Valley

Indiana is considered “The Crossroads of America” because of all the highways that run through it. It’s next door to a number of great states, but has some amazing attractions of its own. The farmland is beautiful and makes for some incredible restaurants. While Indianapolis is an awesome city, check out Valparaiso the next time you’re in the Chicago area. The food scene will surprise you.

Valley Kitchen and Bar
Valley Kitchen and Bar comes from a husband-and-wife team with a love for farming. I had a great time in their kitchen making their take on a chicken potpie. When you come here be open to their seasonal menu and enjoy trying different comfort dishes. Don’t forget to have a drink or two like the John Deere Margarita!

Wildflour Bakery
Abby Leetz took her catering business to another level and landed a great spot right downtown. She can bake anything and everything for her guests. I got a crash course in her croissant bread pudding and peach-raspberry crisp, and it was absolutely amazing. I can promise you’ll find something here for your sweet tooth.

Continue Reading G. Garvin’s Indiana Travel Tips

Meatless Monday: Smoked Panzanella

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Sure this salad uses peak produce — cherry tomatoes, bell peppers, snap peas — but the day-old bread really gets top billing. Traditional Tuscan recipes call for soaking the loaf (in water or another liquid) before tossing it with other salad ingredients. Kelsey adds extra crunch and flavor to her version by baking her cubed bread in the oven, then mixing in the other ingredients. Smoked mozzarella lends just enough heft to this otherwise light meal; its rich taste subs in for (completely unmissed) bacon. Best of all, this easy recipe can be made in minutes, so the only thing you’ll need to worry about is grabbing a fork and digging in.

Continue Reading Meatless Monday: Smoked Panzanella

The Scoop: Cake Convicts and Peel Pointers

From cake convicts to peel pointers, here’s a boiled down list of this week’s headlines:

  • Pastry Perpetrators: Vehicles and front yards in Portland, OR have been vandalized with cakes, doughnuts, yogurts and breads.
  • Waste Not, Want Not: An infographic from Sustainable America presents 10 nifty uses for banana peels, which constitute 780 million pounds of waste in the U.S.
  • Binge Cycle: Tour de France competitors eat around 6,000 to 9,000 calories per day, and many employ personal chefs to help them do so.
  • Where You Can Have it This Way: Buzzfeed has an awesome interactive sliding tool to compare fast food promotional photos to their actual appearance.

Frozen Friday: Ice Cream Truffles

We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.

Does a full ice cream cake seem like too great a commitment? (Are you crazy?) If so, go for a more poppable alternative that also happens to be one of the easiest and most gourmet-looking summer desserts around, especially for the minimal effort it requires. Perfect for a party of one or a house full of hungry guests, ice cream truffles sport that crunchy exterior and smooth interior that is almost too quick to delight. Suddenly sitting around all day eating bon bons doesn’t sound like a bad idea at all.

1. Chocolate Raspberry Ice Cream Truffles: It’s love at first sight (like Valentine’s Day months early) with Hungry Happenings‘ black-raspberry-chocolate ice cream truffles coated in chocolate shavings and pink candy melts (pictured above).

 

2. Pistachio Ice Cream TrufflesBitterSweet prepares a homemade orange-scented pistachio ice cream dipped in liquid chocolate that just so happens to be vegan.

Continue Reading Frozen Friday: Ice Cream Truffles

52 Weeks Fresh: Feed the Bees, Feed Yourself

Bee populations are down significantly across the country and the world. Though the primary cause of Colony Collapse Disorder is still being debated, many experts believe pesticides, foreign parasites and other pathogens are the culprits. Busy pollinators, bees — especially honeybees — are crucial to our fruit and vegetable supplies. One way to strengthen bee colonies is to plant food sources for them.

Continue Reading 52 Weeks Fresh: Feed the Bees, Feed Yourself

11 Most Bizarre Food Foods in Sci-Fi

They often say truth is stranger than fiction. However, science fiction is much stranger than truth or everyday fiction. Throughout the history of the sci-fi genre, television shows and movies have often been called upon to show their characters eating — guess what? — really weird stuff. Here are some of the weirdest foods in the world of sci-fi.

Photos: Weird Food in Science Fiction

The Twinkie Burrito Exists. Get Ready for Heartburn.

Once upon a time there was a marvelous snack that both cured hunger and helped describe paranormal activity. This tube-shaped Twinkie, as it was to be known, put a smile on faces everywhere until it was rudely discontinued. Now it’s back and ready to be used in ridiculous food mashups.

Food blog Oh, Bite It! just unveiled the Twinkerito. This Twinkie/burrito hybrid finally adds more oil and carbs to the clearly-much-too-healthy snack cake. It starts with a Twinkie rolled in a wonton wrapper. Then the whole thing is deep-fried and topped with powdered sugar.

This sounds absolutely disgusting and absolutely amazing at the same time. The blog has the recipe up if you want to tempt fate and try it yourself.

Summer Soiree: 4 Cobs, 4 Ways

From ear to ear, no two cobs of corn are the same. Consider those kernels a canvas for your culinary creativity, whether that involves slathering on spices, drizzling on oil or rolling them in a pinch of pepper. Stumpted? Here are four ways to add global gusto to your hometown husk.

1. Grilled Corn on the Cob with Lime Butter: Tyler applies a three-layered coating of lime butter, queso and ancho chile powder for a smooth and spicy cob that ignites the taste buds (pictured above).

Continue Reading Summer Soiree: 4 Cobs, 4 Ways

Real Life Version of Spongebob’s Krusty Krab Set to Open

You’d be hard pressed to find a more influential cartoon series in the last fifteen years or so than Spongebob Squarepants. That little sponge and his underwater buddies have already influenced generations of kids, with more on the way. Now some of these kids, and their parents, will get to dine on real life Krabby Patties. A real life Krusty Krab is set to open.

Located in the Palestinian town known as Ramallah, Krusty Krab is an almost perfect homage to Spongebob’s favorite fast food joint. In other words, the restauranteurs outdid themselves. It looks just like its cartoon counterpart, complete with boat-like cash register, the iconic tri-color tables and nautically-themed doors. About the only thing it does wrong is allow people to breathe without the use of gills.

The restaurant has already had its soft opening, so it could be opening its doors for good any day now. Word is it will actually be serving seafood. There has been no word on if they will actually employ octopuses, sponges and crabs.

Hump Day Snack: Christmas-in-July Peppermint Ice Cream Cake

It’s the most wonderful time of the year: Christmas in July, when rather than pining for yuletide regulars like eggnog, snowmen and candy canes, we dive into the festive Peppermint Brownie Ice Cream Cake that lets us celebrate both. The cool and velveteen ice cream is made without an ice cream machine using cream cheese, airy cool whip and a touch of minty flavor. Slather the ice cream between layers of decadent, chewy brownies to create a tower of chocolatey, candy-cane goodness, then drizzle chocolate sauce in every crevice for even more flavor. Finish the cake with a sprinkle of chopped candy canes and tiny swirls of whipped cream on top to resemble the frosty snowcaps of December, and serve this pretty peppermint party-pleaser with Christmas-in-July cheer. ‘Tis the season!

Check out more of Cooking Channel’s recipes that transform winter’s best comfort foods into picnic-ready summer dishes:

 

c