Buffalo Rising Online

The thing with asparagus is that you don't really have to do very much with it. Why bother? It's one of nature's most perfect foods. It is ridiculously healthy as it is fibrous, high in folic acid and packed with nutrients: vitamins B6, A and C, thiamin and potassium. On its own, it is elegant and satisfying, not to mention fat and cholesterol free. I like asparagus steamed or sautéed to a brilliant emerald color and then simply seasoned with a combination of lemon pepper, sea salt and olive oil.

But, since spring is just around the corner and the vegetable is in season, I am contributing a more festive recipe. This one is from Victoria Island Farms.

Asparagus and Olive Tortellini- serves 4

12 oz package spinach or cheese tortellini ∙ 1 tbsp olive oil ∙

How many ham sandwiches and omelets can you eat this week? Here’s a simple, delicious and very inexpensive recipe that will put some of your leftover ham and that ham bone to good use. If you don’t have a ham bone, you can just use the meat, but I would suggest adding more than the amount called for here to boost the flavor.

Split Pea Soup

1 cup chopped onion ∙ 1 cup cubed potatoes ∙ 1 cup sliced carrots ∙ 1 tsp butter ∙ 1 lb dried split peas ∙1 ham bone ∙ 1 cup diced ham ∙ 6 cups chicken stock ∙ 2 cloves garlic, minced ∙ salt and pepper to taste

In a medium stock pot or Dutch oven, sauté the onions in butter. Remove from heat and add split peas, ham bone, ham, salt, pepper and garl…

About six months ago, The Steer began offering drinks made the old fashioned way. Muddled, mixed, shaken and stirred, fresh ingredients are assembled into refreshing cocktails. In April’s issue of BRM, Charlie Tripi, bartender and manager at The Steer, shared a few great recipes with us. Two of them, the Old Fashioned and the Strawberry Mojito use a technique known as muddling.

A muddler, a small wooden baton, is employed to smash, twist and infuse various ingredients together in the bottom of the glass before the ice and liquid are added. Unlike martinis and cosmos, the muddled beverage is shaken, but not strained. The ice, as well as the divine muddle, remains in the glass. This not only develops a fuller, rounder flavor in the cocktail, but provides the drinker with a bite or two of sweet fruit at the bottom of their glass.

Our favorite of the recipes is the Strawberry…

Over the last few years, the Lexington Co-op has offered our readers a number of delicious recipes made from whole ingredients. Today Lexington’s talented chef, Jamie Zynda, is sharing her grandmother’s recipe for stuffed artichokes. This is the season of the artichoke, though they are generally available in supermarkets year round. As our markets and produce stands around the city begin to display the bounty of the new season, BR will continue to provide you with new recipes. If you have one you’d like to share, please contact us at YUM! Grandma M’s Italian Artichokes by Jamie Zynda, Lexi's Chef

Ingredients: 6-8 large artichokes with sharp tips cut off and stems removed - 3 cups chicken stock (or vegetable stock) - 1/2 cup Pec…

As I was preparing dinner this evening-nothing fancy--just shrimp ceviche, stuffed artichokes, and red wine pear compote for dessert-I suddenly had a flashback. I found myself in my Mexico City 5th floor apartment where I lived before moving to Buffalo in 1999. It was nestled in an affluent yet bohemian part of town called “la Condesa”.

As I kept chopping up the ingredients, I relived every corner of my old home-spacious but cozy, the walls painted in deep purple and Mexican pink, terracotta tile floors and huge windows that overlooked the Castle of Chapultepec (an impressive historical landmark). I was now in my kitchen, bright yellow walls with randomly encrusted midnight blue tiles and the monumental sub-zero freezer & fridge combo that were this close to creating design chaos. I remembered the feeling I used to get while looking out the kitchen window. What a n…

The holiday weekend is upon us, and folks are preparing for the feast that will accompany the celebration. Tables all over our fair city will be adorned with corned beef and cabbage, Irish soda bread and pints of good Irish beer.

Additionally, it’s perfect cooking weather- a little chilly and a lot of cozy. Best suited to this weather are recipes that sit atop the stove for hours, bubbling and steaming, filling the house with heavenly aromas.

Today the Lexington Co-op is going to help us prepare for good ol’ St. Pat’s with a recipe for classic Irish Lamb Stew.

Ingredients:

2 lb stew lamb, cut into cubes • 5 medium carrots • 12 pearl onions • 8 potatoes • 1 1/2 cups peas • 3 to 3 3/4 cups stock, lamb or beef • 1 sprig fresh thyme • 1 tbsp plus 1 tsp roux (recipe follows) • 1 1/2 tbsp fresh chopped parsley • 1 1/2 tbsp fresh ch…

What is an Egg Cream? Last week I did a post on malted milkshakes. The nostalgia invoked by the term led me on a quest for a malted experience- and it was rewarding. But in consideration of soda fountain concoctions from years gone by, the egg cream must be examined.

In a casual conversation, the press room at BR had difficulty sussing out the ingredients, provenance and etymology of the aforementioned beverage. Did it contain eggs or cream? Was the version offered everywhere the same as the one offered in NYC, the Egg Cream Mecca? Was it the same thing as a Brown Cow? Could one be found in Buffalo?

A little Googling answered many of our questions. As with many iconic American food offerings, the roots of the Egg Cream are fuzzy and oft debated. Even more confusing is the lack of both eggs and cream…

A cream tea is one of the finest things on earth. At least that’s my opinion. High tea is equally beautiful, but if you’re looking for something less extravagant, a cream tea is the way to go. Cream tea and afternoon tea is the same thing to the best of my knowledge. It is traditionally a light snack (though that term is debatable) that takes place in the afternoon around 4pm. Freshly brewed tea is served with of items like biscuits (on this side of the ocean we call them cookies), small cakes, finger sandwiches and scones with cream.

Ahh… cream. Any of you that have already read my spread on butter in March’s issue will not be surprised to hear that I have an abiding love for dairy products. The dairy component in this meal is clotted cream or Devon cream.

Clotted cream is tastier than its name might infer. Clotted cream is made by heating unpasteurized milk t…

In February's issue of BRM we ran a story featuring a gumbo recipe from Buffalo restaurant Prime 490. Though Mardi Gras has ended, the ability to enjoy a bowl of gumbo will remain as long as our winter season does. Stop by Spar's European Sausage for a little andouille and mix up a pot at home.

March's issue will be stacked in shops around town in just a day or so- we hope you like it as much as we do.

Gumbo with Prime 490

The name “gumbo” is a derivation of the Bantu word for okra (kingombo). A take on traditional West African soups generally served over mashed yams, gumbo developed its current characteristics after slaves brought it to the New World. Over time the dish evolved, and techniques and ingredients began to reflect the influence of other ethnic groups including the French, Spanish and Native Americans.

There are four keys to creating succe…

As close to authentic as you’ll get, Shango’s killer Cajun cuisine is the way if you're looking for a Mardi Gras celebration. An entire week of specials, music and a festive atmosphere await those looking for a good time and good food.

For your convenience, the fun-filled schedule is as follows:

Sunday, February 18th 10:30 – 3:30 A New Orleans-style brunch is accompanied by Buffalo’s own Lee Ron Zydeco

Monday, February 19th – Thursday, February 22nd Enjoy a mouthwatering 3-course meal for only $25

Fat Tuesday, February 20th Drink specials, beads, and Cajun cuisine served up with music by Mumbo Gumbo from 7p.m. – 10p.m.

It sounds like a great time. Hope to see you there!

Over the summer we offered an e…

If you are entertaining on New Year's Eve you have probably already sorted out most, if not all, of your menu. But if you have not, or you are attending a soiree where you are expected to bring something, I have the perfect item for you.

Peppadew is a brand of South African sweet piquante peppers available at Guercio's ($3.99) and a few other local shops. Crisp, sweet and spicy, they are absolutely delicious. They can be used as part of relish trays or as an ingredient in salads or sandwiches. Recipes for entire entrees composed around their unique and delightful flavor are available on the company's website. But today, I am here to provide you with a quick and easy recipe for a quick and easy hors d,Aeoo…

Hot chocolate is an ideal way to enjoy the holidays. It is a perfect accompaniment to both a Christmas cookie and a snowball fight. Though Swiss Miss has her place and Hershey never did anyone wrong, 'tis the season for creating homemade, from-scratch treats.

Though generally considered interchangeable, hot cocoa and hot chocolate are actually two different things. Hot cocoa is made from Dutch processed cocoa powder, whereas hot chocolate is made from, well- chocolate.

In our December issue, BRM developed a simple recipe designed to showcase the magic of the best chocolate you can find. We used two high-quality organic brands purchased at the Lexington Co-op. The great thing about this recipe is that it allows you to use any kind of choc…

Tom & Jerry served at Boomerangs Bar & Grill

Tom & Jerry cocktails are one of the best holiday customs around. A play on traditional eggnog, this holiday drink is a great beverage to serve at a party. Made of frothy sweetened eggs, brandy, rum and warm milk or coffee, they are sure to warm your heart and your hands.

The history of the Tom & Jerry is up for debate. Let's first clarify that its name has nothing to do with the popular cat and mouse cartoon. Many say it was invented by London author Pierce Egan in 1820 to stir up sales for his new book, "Life of London: or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom". Most historians believe it was concocted and christened by Professor Jerry Thomas, author of one …