Read Anne Braly’s food blog on her interview with the Neelys
The Creative Discovery Museum will celebrate the sweet, delicious taste of a Latin American favorite, tres leches cake, 1-3 p.m. Saturday. Guests will sample the popular cake prepared by several local Hispanic restaurants and bakeries. After tasting, museum visitors will be able to vote on their favorite.
“Tres leches cake is a delicious cake and one that kids and adults will love tasting,” said Liza Blair, museum arts manager, in a news release. “This is one of the many museum arts-related events promoting the unique and diverse ethnic foods found right here in our city.”
Tres leches is a cake soaked in three kinds of milk: evaporated, condensed and heavy cream. While there are varied recipes that add flavorful nuances, each is based on the tradition of saturating cake in the three milks. Machu Picchu Restaurant and La Esperanza Bakery are two local establishments ready to share this flavorful dessert with museum guests, so be sure to take a bite when you’re there this Saturday.
Through the end of July, log onto www.pfchangs.com for a free lettuce wraps coupon with any entree order at the popular Chinese eatery. It’s in celebration of golfers Briny Baird, Annika Sorenstam and Don Vickery’s victory in the ultimate golf challenge held at the end of June. Each player hit 10 golf balls from the rooftop of a 40-story building at Waterside Plaza in New York City onto a floating bull’s-eye target in the East River, and they all hit the bull’s-eye. To celebrate, P.F. Chang’s is donating $100,000 to charity and providing America with free lettuce wraps.
Because of the increased interest in home cooking, eating and growing quality food, UT Extension is offering beginner food preservation classes. If your momma didn’t teach you, this is a chance to learn the basics of canning and freezing jams and jellies safely, as well as when to use a waterbath and a pressure canner, blanching, freezing and pickling.
Choose from one of these three classes:
* Wednesday, July 21, at South Pittsburg Senior Center, 315 Elm Ave., South Pittsburg, Tenn., 9:30-11:30 a.m. CDT.
* Thursday, July 22, at Hamilton County Extension office, 6183 Adamson Circle, 9:30-11:30 a.m. or 6-8 p.m.
There is a $20 fee that includes reference books. Register by July 14 by mailing check or money order, made out to UT Extension, to UT Extension-Hamilton County at 6183 Adamson Circle, Chattanooga, TN 37416 or deliver cash 8 a.m.-5 p.m. Monday through Friday. Designate the location and date you will attend. The Marion County Extension office also will accept registration fees at 302 Betsy Pack Drive, Jasper, TN 37347. For information call 855-6113.
West Wind Farms, Tennessee’s only certified-organic beef farm, is now delivering to Chattanooga from its Morgan County location. Whether you want grass-fed beef or lamb, or pasture-raised pork, chicken or turkey, West Wind Farms can supply it. In addition to standard uncooked cuts of meat, the farm produces smoked bratwursts, kielbasa and other specialty sausages, smoked bacons, fully cooked Italian herbed hams and a large selection of good-for-you deli meats and grass-fed beef jerky. No nitrates, MSG or artificial preservatives are added. The farm also offers great cheeses, nuts, honey and pet foods. If you’re interested in having it delivered, sign up at www.grassorganic.com.
For the past few weeks, I’ve been getting some pretty good fresh corn, though I will say that early corn is kind of hit-or-miss. Some is sweet, while some tastes like something akin to cardboard. To make the most of the season, which lasts through August, try this recipe from Food Network chef Bobby Flay. He’s working with Hellmann’s to encourage Americans to eat more “real” food. This recipe is one example.
Fresh Summer Corn Salad With Creamy Italian Vinaigrette
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup mayonnaise
1 clove garlic, finely chopped
3/4 teaspoon Italian seasoning
8 ears corn on the cob
1 small red onion, halved and thinly sliced
12 cherry tomatoes, quartered
1 small zucchini, finely chopped
1/4 cup chopped fresh basil leaves
Combine vinegar, olive oil, mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.
Bring large saucepot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature. Makes 6 servings.
Substitution: Use thawed, frozen corn instead of fresh corn.