"What Is Sancocho?" Project Enye Short Provides the Answer -- and a Recipe

Categories: Recipes

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Just Media
Fidel Paulino stars in Project Enye's microdocumentary "What Is Sancocho?"
Sancocho is a stew that originated in the Dominican Republic. Its ingredients come from Europe, the Caribbean, Africa and Asia, and are a reflection of the many cultures that make up Dominican identity. The stew offers a taste of how complex the Latino experience can be in this country, and one version is featured in one of the micro-documentaries produced by Just Media for Project Enye, which is aiming the spotlight on the 16 million first-generation Latinos living in this country.

For that short, the Project Enye team organized a night of cooking with drummer and community organizer Fidel Paulino, who made sancocho for the gathering. Keep reading for the recipe.

See also: Project Enye Puts the Focus on the 16 Million First-Generation Latinos in This Country

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Colorado Millet Isn't Just for the Birds

Categories: Recipes

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Flickr/sweetonveg.com
Colorado is the nation's leading grower of millet, a grain used mostly for birdseed but that's cropping up in more and more recipes, due in part to the fact that it's gluten-free and is a good source of protein, at 11 grams per serving (compared to protein powerhouse quinoa at 14 grams). Denver restaurants have been getting on board with the grain: the Fort recently paired Scottish salmon with millet pilaf, while Protein Bar includes millet in its organic quinoa blend. Millet has popped up on the menu at Boulder's Black Cat Restaurant and a metro-area vegan food truck was featured for millet-crispy treats in a 2013 NPR story about the humble grain. If you're looking to add a new Colorado-grown source of nutrition to your diet, keep reading for a recipe from Colorado Proud, the Colorado Department of Agriculture's food promotion division.

See also: The Nickel's Lamb Bolognese Is Perfect Comfort Food on a Cold Day

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Don't Skimp on the Wine: Classic Boeuf Bourguignon, Courtesy Cook Street School of Culinary Arts

Categories: Recipes

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Danielle Lirette
Amass's sous-vide take on boeuf bourguignon.
At Amass, which I review this week, chef-owner Joe Troupe relies on sous-vide cooking to prepare his proteins. While the technique has its strong points, I found it a poor match for classic French fare such as boeuf bourguignon. Unlike Troupe's version, in which the wine-rich sauce is added to the meat upon plating, traditional recipes call for the beef to be seared, then braised for hours in beef stock and a bottle of red wine. The result is a heady dish that's as much about the sauce as it is the meat, which is why Katrina Matthews of Cook Street School of Culinary Arts recommends not skimping on the wine.

See also: Amass Wants to Be a French Bistro, But It Lacks the Critical Mass

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New Menus at Bistro Vendome, Ace Eat Serve and Sugarmill

Categories: Recipes

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Jill Houser Photography
A few new offerings from Ace.
At this time of year, most of us are craving comfort food and holiday dishes from the family cookbook. Meanwhile, restaurant menus turn to heavier fare, often out of necessity, as the bounty of fresh produce from summer and fall fade. But this year there are exceptions: A couple of Denver restaurants are tempting diners with haute vegetarian offerings and lighter, seafood-based bites. Bistro Vendome is adding a meatless, weekly tasting menu while Ace Eat Serve is packing lots of Asian flavors into a few lighter dishes. Sugarmill, on the other hand, is appealing to nostalgia by offering a special anniversary menu featuring customer favorites -- with a little winter comfort -- from the past year. Keep reading for the details...

See also: Ten Best Pre-Theater Restaurants in Denver

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The Nickel's Lamb Bolognese Is Perfect Comfort Food on a Cold Day

Categories: Recipes

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Danielle Lirette
Lamb Bolognese at the Nickel.
After a long, hard day, we all like comfort food, but "comfort" differs from person to person. For some it's pho, for others it's short ribs or macaroni and cheese. I've always been partial to spaghetti Bolognese for the coziness it brings to a cold winter's night. And at the Nickel, which I review this week, executive chef Christopher Thompson makes a particularly winsome version, inspired by his travels in Italy. He agreed to share the recipe with us, simplifying it slightly for the home cook.

See also: The Nickel Is a Fast Change-Up for Hotel Teatro


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Palettes at the Denver Art Museum Offers Cartier-Inspired Prix Fixe Menu

Categories: Recipes

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Danielle Lirette
Earlier this year, Gretchen Kurtz reviewed Palettes, the Kevin Taylor-run restaurant in the Denver Art Musem. At the time of her visits, the menu included selections created by executive chef Austin Cueto inspired by the Modern Masters exhibit at the DAM. This month, Cueto is applying his creative skills to a new prix fixe menu that takes its cues from Brilliant: Cartier in the 20th Century, an exhibition of jewelry, watches and other pricy baubles created by Cartier between 1900 and 1975.

See also: Kevin Taylor Signs on for Restaurant, Beer Garden at Stanley Marketplace

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Five Different Styles of Ramen and Where to Find Them in Denver

Categories: Lists, Recipes

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Tokio
Vegetarian ramen "Air" at Tokio.
Denver isn't known as a ramen town, primarily because there aren't many joints that specialize in nothing but the Japanese noodle soup. In Los Angeles, San Francisco and Seattle you'll find dozens of Japanese restaurants that have "ramen" or "noodle" in their names -- but not so here in Denver. Still, our city does have a good number of Japanese eateries and Asian-inspired menus that feature ramen -- in many different styles -- if you know where to look.

See also: Denver's Ten Best Spots for Pho

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Ace and The Kitchen in Boulder Will Be Featured on Good Food America

Categories: Recipes

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Good Food America
Ace chef Brandon Biederman with Good Food America host Danny Boome.
Z Living TV may be the ESPN Ocho of food channels, but the healthy-lifestyle network (formerly Veria Living) is giving some national attention to a couple of Denver-area restaurants. Ace and the Kitchen in Boulder will both be featured on the Z Living's Good Food America, a travel show hosted by chef Danny Boome that showcases healthy food across the country.

See also: Another Denver Chef Tastes Victory on Cutthroat Kitchen

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Denver's Jason Ganahl Competing in the American Royal World Series of Barbecue

Categories: Recipes

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Photos courtesy of Jason Ganahl.
Competitive barbecue cook Jason Ganahl is up before dawn, manning the smoker.
With more and more good barbecue joints opening in and around Denver, claims that the Front Range barbecue scene is awful are growing weak. But if you still can't find the ribs, brisket or pulled pork that you long for, making your own is always an option. And if you're good enough, you can turn those hard hours of manning the smoker into awards and national recognition. That's what local competitive pit master Jason Ganahl is doing as he prepares to head to this weekend's American Royal World Series of Barbecue -- the country's largest barbecue competition -- in Kansas City.

See also: Author and Barbecue Judge Adrian Miller Shares His Rib Tips

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Park House Turns Two With Parking Lot Party, New Menu by Jezebel's Scott Durrah

Categories: Recipes

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Park House made an immediate impression when it opened in late 2012 on Colfax Avenue, making our list of the ten best new bars for that year. Now the little craftsman cottage that features live music, including bluegrass music every Wednesday, is marking its second anniversary this weekend with a parking lot party and has rolled out a new menu to help with the celebration.

See also: Jezebel's: Down-home Cooking Offers Real Southern Comfort

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