Top | Newsletter 2011

Culinate Newsletter May 18 11

(mailing, James Berry)

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 h1. Dear readers,

 In much of the country spring has been M.I.A.; that's certainly the case in Portland. But now that we're starting to see the sun, we can turn off our ovens and dig out our picnic baskets — and begin cooking and dining al fresco. 
 In her Dinner Guest blog post this week, Joan Menefee recalls a recent near-perfect lunch: fresh-caught brook trout seared in a frying pan over a cook fire. To me, there's something about hot food, stream side, that's almost decadent — even when it's a lunch as simple as Joan's. Her account, itself a tasty morsel, left me hungry.

 So dust off the patio furniture, the Adirondack chairs, heck, the fire escape. It's time to take supper to the Great Outdoors. 
 Kim Carlson
 Editorial Director

 P.S. If you eat gluten-free or cook for someone who does, you may want to tune in Thursday, May 19, at 10 a.m. PT/1 p.m. ET, for Kim O'Donnel's Table Talk chat. Bring your GF questions and suggestions to  Kim and her guests — Jules Shepard, John Forberger, and Jeanne Sauvage — all gluten-free experts. See you there!

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story1id: 313012
story1text: "Why we love DIY butchery: Twilight Greenaway looks into the home-based meat-cutting scene." 
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story2text: "Buy these tasty seasonal treats at the farmers' market — or, better yet, forage them yourself." 

recipe1id: 334629
recipe1text: "You can serve this versatile and beautiful spring tart at any meal."
recipe2id: 75134
recipe2text: "Orange zest and a splash of Grand Marnier give a hint of citrus to this easy strawberry dessert."

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