WV Food
WV LIVING shares their favorite foods
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05/16/12Take a Trip to Rising Creek BakeryMount Morris, Pennsylvania, might be a small town, but it offers up a big treat at Rising Creek Bakery & Café. Known for their authentic, homemade salt-rising bread, owner Jenny Bardwell and her husband, Andrew Liebhold, also serve up a variety of homemade truffles, pastries, pies, cakes, cookies, soups, sandwiches, and more! "My boyfriend and I decided to drive out to Mt. Morris the other day and were so completely and pleasantly surprised when we found Rising Creek," says Rachel Henderson, assistant editor at WV LIVING. "It was a gorgeous day outside—and there wasn't a seat left in the café—so we sat on the back deck, soaking in the sun, listening to the creek, and enjoying incredibly fresh and delicious sandwiches and... Posted at 10:48 AM Comments |
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04/26/12Fiesta at Carnegie HallAs a lover of all things Latin American, I was excited to hear that Carnegie Hall’s annual fundraiser in Lewisburg was going to be a South American celebration. This year's event, FIESTA, will have a thematic menu that includes Argentine Chicken Skewers, Chilean Pork Empannadas and Chimichurri, Rice and Beans, Sauteed/Roasted Vegetables, Black Bean Hummus, and Fire Roasted Tomatillo Salsa, from Blackwell's Restaurant. The good food doesn’t end there—Carnegie Guild members will be providing delicious desserts. Don’t worry about eating too much either because once Kike & Miguel begin playing you won’t be able to stay still! The dynamic duo hails from South America—Kike is from Chile, and Miguel from Clorinda—and their lively... Posted at 08:30 AM Comments |
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04/24/12Ambrae House in Berkeley SpringsOn a recent weekend getaway to Berkeley Springs, my boyfriend and I discovered a fabulous little restaurant and bed and breakfast called Ambrae House. Situated on Washington Street, right in the heart of town, it was a dining experience we won't soon forget. After a random set of events that culminated in Mark and I walking into Ambrae for a third time in one day when we walked in for dinner that night, all the owner, Lisa Bowman, and the bartender could do was laugh at us as they recognized the two crazy kids who obviously couldn't make up their minds. We sat at the bar, and with March Madness basketball on and sweet libations in hand, we perused the menu. And realized we were in for a tough decision because everything sounded so good. Did we want to start with the ahi... Posted at 10:30 AM Comments |
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04/17/12Ramps: The Herb of SpringRamps are often an overlooked herb. Hence the reason they are called "the best kept secret." For those of you who do not know much about them, here is what you need to know. Ramps are wild herbs that are known for growing in damp areas throughout the Appalachian region and the northeastern United States. They have a strong and distinct flavor that is a combination of garlic and onion. They are only around for a small window of time in the spring and many people head to the woods to find them during this brief opportunity. If you want to learn more about ramps, be sure to check out the recently published cookbook, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail. After reading through the cookbook, I can’t wait to try out... Posted at 08:30 AM Comments |
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04/10/12Eggs on HashMaking a dinner menu every week is an easy way to add variety to your meals. It also makes grocery shopping a breeze. Before I made menus I would end up eating some form of chicken and vegetables most nights of the week. My menu was getting pretty stale. Then, along came Pinterest. With a place to easily compile all of the recipes I see that grab my attention I had no excuse to not spice up my weekly menu. This week the menu is looking mostly like breakfast for dinner. I found some great recipes including, Eggs on Hash. It’s a quick easy recipe with minimal clean up—perfect for a busy evening. I was most looking forward to the eggs in this dish. There aren’t many foods that I love more than a dippy egg. Sadly, the eggs were cooked a little too long... Posted at 08:30 AM Comments |
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04/02/12Philly Cheese SteakOne of my dreams in life is to make it to Philadelphia. I want to eat a real Philly Cheese Steak and see where Corey Matthews of Boy Meets World grew up. Until then, I will continue to dream and make my own Philly Cheese Steak. This past weekend I wanted to try something that was a little different than the traditional cheese steak. Instead of using sliced cheese, I found a recipe with a provolone cheese sauce. It is a bit more complicated than making a regular Philly Cheese Steak and takes a bit more time, but is well worth the extra effort. The cheese sauce is creamy and delicious. Don’t be fooled when it says it makes four servings—it can easily feed six! Philly Cheese Steak 2 to 2½ pounds strip loin, trimmed Olive oil Salt and freshly... Posted at 12:02 PM Comments |
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03/14/12Jalapeno-Cheddar BreadI started off 2012 with an ambitious goal to not buy any bread from the grocery store. I had big plans to make a new loaf every week. However, after the spring semester started, I quickly realized this goal may have been a little lofty. And after about a month, I gave it up. During my bread making stint, I found some great recipes and some I didn’t really care for. One of my favorite recipes I tested was Jalapeno-Cheddar Sandwich Bread. It was a great addition to my lunch and gave sandwiches an extra kick. Don’t rely on this to be your only bread throughout the week. You're going to want something else when you are craving peanut butter and jelly. Jalapeno-Cheddar Sandwich Bread 3¾ cups unbleached all-purpose flour, plus more for... Posted at 12:28 PM Comments |
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03/06/12Baked Zucchini Sticks with Sweet Onion DipA couple of weeks ago when I made Shredded Buffalo Chicken Sandwiches I searched for the perfect side dish to accompany them. I wanted something different from the standard fare of French fries and roasted vegetables. When I found this recipe for Baked Zucchini Sticks with Sweet Onion Dip I knew it was the one. Combining some of the basic flavors that were in the Blue Cheese Celery Slaw I knew it would pair perfectly. These are great with the dip or solo. They were a huge hit—and I would recommend making them as soon as possible! One of my roommates said he would eat these every day, and I absolutely believe he would (they really are that good). Make sure you have some time set aside when you decide to make these. Coating every zucchini stick separately is time... Posted at 12:00 PM Comments |
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02/28/12Winter Warm UpThe temperatures lately have been less than appealing. I was hoping we might get through this winter without freezing temperatures and snow. After being outside in these frigid temperatures it’s a struggle to get warm. That is where one of my favorite winter foods comes in, chili. There’s nothing that warms you up like a piping hot bowl of chili. It’s easy to make and great for leftovers; you can make a big batch at the beginning of the week and stay warm all weekend long. There are so many variations you can make, it never gets old. Two of my favorite recipes are Buffalo Chicken Chili and Amy's White Chicken Chili—they’re not your traditional chilis, but are every bit as delicious and hearty. Buffalo Chicken Chili 1 tablespoon... Posted at 08:30 AM Comments |
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02/21/12A Memorable Easter MenuEaster is a time for honored family traditions. From Easter hats, egg hunts, and meals shared with those you love, each celebration creates its own special memories. Here are ways to bring some familiar flavors to the Easter table in a whole new way, including savory Slow Cooker Marmalade Pork Tenderloin, a family favorite from Tamie J. of Prosper, Texas, last year's Grand Prize Winner in the Spreading Smucker's® Traditions Recipe Contest, as well as sweet Citrus Apple Tart, a favorite dish from the Smucker family cookbook. These easy, delicious recipes can be made or prepared in advance, leaving more time to enjoy your family's cherished traditions. Strawberry Spring Salad Preparation Time: 10 minutes ½ cup Smucker's®... Posted at 08:26 AM Comments |
