Posts Tagged ‘Flathead Beacon Newpaper’
Salmon Panzanella
By KATIE WORKMAN - Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil—a virtual rainbow.... more
Ten-Minute Tortilla Soup
By MELISSA D'ARABIAN - I owe the idea to well-meaning fans, who over the years would approach me to thank me for the genius of making 10-minute-meals.... more
Grilled Provencal Chicken and Peppers
By KATIE WORKMAN- This chicken and pepper dish requires only a handful of ingredients, little skill and a small commitment of time by the fire... more
Baked Muffin Frittatas
By ELIZABETH KARMEL - I recently became obsessed with these little crustless quiches.They’re more frittata but everyone who eats them likens them to quiche.... more
Cheesy Beer Dip with Hot Pretzels
By KATIE WORKMAN - You can imagine the expressions of happiness that will greet you when you plunk down this platter of hot pretzel goodness.... more
Sweet Potato Spoonbread
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.... more
Explore: The Flathead Maze
The maze took about four weeks and hundreds of hours to assemble.... more
How to Marinate Just About Anything
Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, submerge them in a marinade, and you’ve turned a plain something into a great dinner.... more
Oven-Roasted Salmon with Tangerine and Ginger Relish
Salmon is often roasted in butter, but we wanted a healthier approach that would contrast with the fish’s richness. So we made a bright tangerine relish perked up with spicy ginger.... more
Moroccan Chicken Salad
We were inspired by the flavors of Morocco: apricots, lemon and warm spices By AMERICA'S TEST KITCHEN for the Flathead Beacon For a creative chicken salad, we were inspired by the flavors of Morocco: apricots... more
Customers For Life Are Often Made, Rather Than Found
By MARK RIFFEY - On their worst day, what can you do to make your customer's situation better, less frustrating, and memorable in a positive way?... more
Accountability Starts With You
By MARK RIFFEY - Are you holding your team members accountable for their work based on key performance indicators (KPIs), key process areas (KPAs), and/or key result areas (KRAs)?... more
Thinking About Your Thinking
By MARK RIFFEY - What else can go wrong? What'd we assume? How would others think about this?... more
Coffee-Rubbed Flat Iron Steak
By LOUIS BERTINO- This dish is not overly complicated or fussy, making it the perfect dish to try at home.... more
Salmon with Miso and Lime Juice
By MELISSA D’ARABIAN- Grilled salmon is an incredibly versatile blank canvas that you can use in everything from light salads to heady curries to spicy tacos.... more
Reuben Pizza
By SARA MOULTON- This is not your typical pizza. Essentially it’s a Reuben sandwich that swaps out rye bread for pizza dough.... more
Fresh Pesto and Grilled Chicken Sandwich
By JESSICA BUSH- If you’re looking for a summer comfort food that leaves no guilt, this recipe for a fresh pesto and gilled chicken sandwich is perfect.... more
Gouda Crème Brulée Cheese Tuiles
By MICHAELLA IRLBECK - Crème brulée is typically associated with dessert and a sweet burnt sugar top. Until recently, I had never made a savory crème brulée, and I was very skeptical.... more
Baked Muffin Frittatas
By ELIZABETH KARMEL - These 'egg muffins' are perfect for entertaining and any leftovers turn a grab-and-go breakfast into a treat.... more
Wild Salmon Confit with Ramp Pesto
By LOUIS BERTINO - The salmon is poached instead of seared, giving it a very delicate and sophisticated appearance and texture.... more
Black Bean and Mango Salad
By MELISSA D’ARABIAN- In this week’s recipe, I pair black beans with fresh mango and the result is spectacular... more
Chocolate Lava Cake
By MICHAELLA IRLBECK- Ever needed a quick chocolate fix? An extremely easy and tasty dessert that is sure to blow the socks off of your dinner guests.... more
Tuscan Kale with Olives and Beans
By MELISSA D’ARABIAN - News flash: Kale is still in. It’s still one of the nutritional highlights in my crisper drawer, and winter is its peak season.... more
Arbequina Olive Oil Cake with Strawberry Compote
By DEBORAH MISIK - Recipe from a book written by FVCC Executive Chef Howard Karp’s son-in-law, Dominic Orsini, the winery chef at Silver Oak Cellars in Napa... more
Ginger Cake with Lemon Swiss Buttercream Frosting
By DEBORAH MISIK - The lightness and creaminess of the buttercream against the rich moist dense cake will excite your palate.... more
Apple Rose Tart
By MANDA HUDAK - Serve with vanilla ice cream or caramel sauce.... more
Pork Brassica
By MANDA HUDAK - Winter reminds me of the brassica family of veggies including cabbages, cauliflower, Brussels sprouts, kale and kohlrabi.... more
Sweet Potato Spoonbread
By KATIE WORKMAN - Spoonbread is a perfect holiday side; a pudding-esque interpretation of grits; a softer version of cornbread; perfection alongside a roast of any kind.... more
Snickerdoodles
By CHEF TRACY DARUE - People have different tastes in cookies. Some like them flat and crisp, while others like them soft and chewy. Here's a recipe that combines both.... more
Caramel Pecan Tart
By TRACY DARUE - It's Thanksgiving time and I have to admit that I’m not much of a pie person. If you're like me, try this scrumptious recipe for a pecan caramel tart.... more
Sugar Snap Peas with Lobster Salad
By CHEF HOWARD KARP-Here’s a refreshing summer salad that doesn’t use traditional leafy greens. Instead, it features garden fresh sugar snap peas made into a sweet puree sauce with coconut milk.... more
As Movie Premiers, Cut Bank Readies for the Spotlight
By JUSTIN FRANZ-The small Hi-Line community of Cut Bank is bracing for its 15 minutes of fame as a feature length film of the same name is due to premier on June 16 at the Los Angeles Film Festival. ... more
Cherry Tea Cake Cookies
By CAILIN BRINEY - For years I have been making cookie plates to give to my friends and co-workers for Christmas. One of my favorite cookie recipes: Cherry Tea Cake Cookies!... more
Lex Hilliard Returns to His Roots
By DILLON TABISH - Under the bright stadium lights last week, Lex Hilliard watched the Jets warm up for their football game--only these jets are pint-size.... more
Return of the Dragons
By ISABEL MAKMAN - Over the weekend of Sept. 7 and 8, the Flathead Valley will be inundated with participants and spectators for the second annual Montana Dragon Boat Festival.... more
Events in the Flathead After Labor Day? Absolutely!
By MOLLY PRIDDY - September is a time when the Flathead Valley takes a deep breath after the summer rush. Here are a few major events highlighting the best month of summer. ... more
FWP Considers Buying 189 Acres of Land on Flathead Lake
By FLATHEAD BEACON STAFF - Acquisition near Somers would add shoreline farmlands and wetlands to management area program.... more
Mulligatawny Stew
By CHEF JOSH AUERHAMER - Recently while doing some research or an Indian menu, I stumbled across this amazing soup. Even though I had heard of Mulligatawny stew, I had never eaten it or made it.... more