Cooking with Pete and Barb Marczyk: homemade limoncello

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Whitney Arris

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk's to create recipes for the rest of us to enjoy, usually turning to Whitney Ariss, a home cook and the market's marketing project manager and events coordinator, for inspiration.

"Since we're just about at the height of citrus season, I think limoncello makes a really great seasonal gift at Christmastime," says Ariss, adding while the rest of us are braving the brats at the mall, she's using her culinary prowess to offer homemade tidings of joy to her friends and family. "Homemade gifts are the best, because you'll not only save time, but you can also save a load of money. And it's so much more personal and fun," she points out.

See also: Cooking with Pete and Barb Marczyk: foragers risotto

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Cooking with Pete and Barb Marczyk: foragers risotto

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Courtesy of the theurbanalmanac.com.

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk's to create recipes for the rest of us to enjoy, usually turning to Whitney Ariss, a home cook and the market's marketing project manager and events coordinator, for inspiration.

"Our produce buyer, Roger Burleigh, was so excited to form a partnership with Hunt & Gather, an awesome local company that carries 'wildcrafted foods,' so everything that comes from Hunt & Gather is foraged, which doesn't get more sustainable or food-nerdy than that," says Ariss, referring specifically to the wild mushrooms that are essential to this risotto dish. The recipe, which first appeared on theurbanalmanac.com, a recipe blog that Barb describes as "Colorado flavors explored," uses chanterelle and porcini mushrooms, but feel free to experiment with whatever fungi you can find. "Even if Denver heats up to a hot forty degrees, you'll want to cook this for a Sunday night dinner," insists Barb, who suggests pairing the dish with a bottle of Sottimano Dolcetto, a "winter red from Italy that's our top seller." It's currently priced at $14.99 a bottle at Marczyk Fine Wines.

See also: Cooking with Pete and Barb Marczyk: roasted squash

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Thanksgiving cooking with Pete and Barb Marczyk: cauliflower with cheddar cheese sauce

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Laurie Smith

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk's to create recipes for the rest of us to enjoy.

"At Thanksgiving, I like to go through my archives, usually Gourmet magazines from the '80s, to see what those long-winded folks were up to," says Barb. "The recipes always taste great, the photography is beautiful, and I often find that a lot of today's food trends are a nod to the past: pickling, growing your own food and canning, so why not actually go back in time?" If you're looking for a last-minute side dish to accompany tomorrow's turkey feast, Barb highly recommends the cauliflower with cheddar sauce recipe that she came across in a 1989 issue of Gourmet. "It's a lovely accompaniment to your Thanksgiving dinner, and the rye bread crumbs really make it," says Barb, adding that the rye bread sold at Marczyk's is the best you'll find.

See also: Cooking with Pete and Barb Marczyk: roasted squash

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Pumpkin Cheese Cake Pie from David Goergen and WOW

Categories: Recipes

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David Goergen of Cru A Wine Bar.
Work Options for Woman has a lot to be thankful for this year -- including a maxed-out enrollment in the program, a record number of graduate placements, and incredible support from local chefs, including Jen Jasinski, who made the non-profit the beneficiary of her efforts on Top Chef Masters. But other chefs have contributed to the cause, including David Goergen, currently executive chef of Cru A Wine Bar in Park Meadows, whose Pumpkin Cheese Cake Pie is WOW's November recipe.

See also:
Jen Jasinski doesn't win Top Chef Masters, but she wins for WOW

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In the kitchen with Nate Booth, chef of the Rio: guacamole

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Lori Midson

In this week's chef and tell interview with Nate Booth, chef of the Rio Grande in Boulder, he makes a bold declaration: "We have the best damn margaritas and Tex-Mex food this side of the Rio Grande," he insists. And while that may be a stretch, it's certainly true that the Rio's food has monumentally improved since its inception, and Booth has been a big part of that movement. I've always had a soft spot for the Rio's cheese enchiladas, and the guacamole, served with pico de gallo, a charred jalapeƱo, cilantro and wedges of lime, is laudable, too. The recipe, which Booth shares on the next page, is simple and only takes a few minutes to make. "The fewer ingredients you use, the better the flavor," says Booth, adding that "finding the freshest ingredients you can get your hands on" -- ripe avocados; fat, ripe limes full of juice; and leafy, very green and aromatic cilantro -- are key.

See also: The Rio's Nate Booth: "We have the best damn margaritas and Tex-Mex food this side of the Rio Grande"


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Cooking with Pete and Barb Marczyk: roasted squash

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Whitney Ariss

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk's to create recipes for the rest of us to enjoy, often turning to Whitney Ariss, a home cook and the market's marketing project manager and events coordinator, for inspiration.

"There are so many things I love about squash, not the least of which is how sturdy they are," says Arris. "A lot of people like to peel the squash, dice up the flesh and freeze it raw, which is a perfectly decent method, except for one thing: The prep work sucks," she admits. Instead, advises Arris, who shares her roasted squash recipe on the next page, roast the squash first, scrape the flesh from the skin and then freeze it. "Having precooked squash on hand is fodder for near-instant meals, plus it makes squash soup or sauce a cinch and doesn't require any fancy knife work, which makes it faster and less dangerous for those home cooks who have less-than-great knife skills," she notes.

See also: Cooking with Pete and Barb Marczyk: La Vie en Marczyk cassoulet

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Cooking with Pete and Barb Marczyk: La Vie en Marczyk cassoulet

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Whitney Ariss

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk's to create recipes for the rest of us to enjoy, often turning to Whitney Ariss, a home cook and the market's marketing project manager and events coordinator, for inspiration.

"I wrote this recipe specifically for our Marczyk After Hours event coming up
on Sunday, which features cassoulet," says Ariss, adding that "cassoulet is one of the quintessential French comfort foods" and "a dish that all fans of slow-cooked, meat-laden goodness should have in their kitchen repertoire."

See also: Cooking with Pete and Barb Marczyk: slow cooker barbecued ribs


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In the kitchen with Andrea Wight, pastry chef of Beast + Bottle: Huckleberry clafoutis and sweet corn ice cream

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Andrea Wight, the subject of this week's chef and tell interview, solidified her career path in pastry after baking a batch of brownies when she was young, a childhood habit that her dad encouraged her to pursue. Now the pastry chef at Beast + Bottle, Wight is responsible for creating the restaurant's beautiful desserts, including the French-inspired huckleberry clafoutis with sweet corn ice cream, the recipe of which she shares here. "It's a perfect warm and cozy dessert that's not too heavy," she says. When making the tuile, she advises, "make sure to spread the batter as even and thin as possible." She also recommends using eggs that are room temperature and allowing the corn-cream mixture to steep as long as possible, preferably overnight. This isn't a recipe for an amateur baker, and it requires an ice cream maker, but if you find yourself with some extra time this weekend and want to impress your dinner guests, this is a knockout crowd pleaser.

See also: Andrea Wight, pastry chef of Beast + Bottle: "It's extremely inspiring to see other chefs in their element"


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Cooking with Pete and Barb Marczyk: slow cooker barbecued ribs

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Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.

As you can imagine, the Marczyks have just about every kind of pot and pan and kitchen gadget imaginable, but they only just recently bought their first slow cooker. "We have plenty of braising pans for the stove top and oven, but we've never had a counter-top slow cooker that you can just set and forget," admits Barb, adding that she and Pete were inspired to re-create today's recipe -- slow cooker barbecued ribs -- after having them at a friend's house. "It was a get-together we'd been trying to make for months, but when we arrived, our host had her foot in a cast. But instead of canceling, she served this great meal in a slow cooker, which she swore was easy and delicious -- and she was right," says Barb.

See also: Cooking with Pete and Barb Marczyk: pork chops with sweet corn and pancetta relish

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Pumpkins: The fall fruit you can eat as well as carve (recipes included!)

Categories: Recipes

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Autumn is here, and the pumpkins are piling up outside of supermarkets -- ready to be carved into a poor excuse for a face. But before you grab that knife, consider all the culinary delights this fall fruit can be used for -- besides that old-fashioned pumpkin pie. Because let's face it: You used the canned stuff for.

Safeway has been getting pumpkins from Star Farms in Commerce City for fifty years, and has put together a couple of recipes that highlight pumpkin in new and creative ways. Keep reading for those recipes.

See also: Ten autumn-inspired desserts to fall for

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