Taste the Flavors of Colorado: Events Celebrate the State's Agriculture

DENVER, Aug. 4, 2011 /PRNewswire/ -- From spicy chilies and juicy peaches to tender beef and flowing wine, Colorado showcases seemingly unlimited agricultural products at farmers markets and festivals. August has been declared "Colorado Proud" month, and below is a sampling of events where attendees are invited to indulge in the many tastes of Colorado from August into the fall season.

* Rocky Ford Watermelon Day (August 20) offers world-renown cantaloupes and watermelons produced in Rocky Ford. www.ArkValleyFair.comFor more information on Colorado's agricultural products, farmers markets and events, download a copy of the 2011 Colorado Farm Fresh Directory at www.ColoradoAgriculture.com/farmfresh.> Contact: Carly Grimes/720-289-9366, cgrimes@mmgworldwide.comHomegrown Festivals* Colorado State Fair (August 26 - September 5) showcases livestock shows, horse shows and the Colorado Dueling Cooks Challenge. www.ColoradoStateFair.com* The Monte Vista Potato Festival (September 10) offers tours of fields, food booths, chef demos and more. The Potato Day Festival (September 10) in Greeley offers demonstrations including corn shelling and kid's potato patch. www.ColoradoPotato.org, www.GreeleyGov.com* Colorado Mountain Wine Fest (September 15-18) draws wine lovers to sample Colorado wines and participate in events, including the Tour de Vineyards bicycle tour. www.ColoradoWineFest.com* Delta County Fair and Rodeo (August 7-14) offers rodeos, a Dutch oven cook-off, barbeque and livestock show. www.DeltaCounty.com, to view a complete list of Colorado county fairs, visit: www.Ext.ColoState.edu/staffres/fairsched.pdf* Beef N' Bean Day (August 13) in Milliken showcases a bean cook off contest and barbeque dinner, beer garden, jalapeno eating contest and more. www.MillikenCo.gov* Telluride Mushroom Festival (August 18-21) celebrates all aspects of the fungal world, from gourmet wild edibles to medicinal mushrooms. www.ShroomFest.comSOURCE Colorado Tourism Office* The Palisade Peach Festival (August 18-21) is a celebration of everything peach from pies to salsa. The Lafayette Peach Festival (August 20) features 30,000 pounds of organic Palisade peaches. www.PalisadePeachFest.com, www.LafayetteColorado.com* Taste of Colorado (September 2-5) is the state's end-of-summer celebration in Denver with local food, artisans and entertainment. www.ATasteofColorado.com* Corn Roast Festival (August 26-27) celebrates all things corn in Loveland with unlimited roasted and boiled corn, shucking, eating and recipe contests. www.Loveland.org* Olathe Sweet Corn Festival (August 5-6). Visitors can taste unlimited boiled or roasted corn, early in the corn season. www.OlatheSweetCornFest.com

SOURCE Colorado Tourism Office

Dutch Oven Cooking Basics

Pioneer Cooking

Protect your Dutch oven again by warming it in the stove, applying a thin coating of oil and letting it cool. Its now ready for storage.A good starting temperature is 350 degrees F.Preparing To Cure Your Dutch OvenOf coarse both are true, but they are still very much in use today and as for the Dutch oven, the possibilities are endless.CleaningAllow it to heat slowly until it is too hot to handle. Apply a thin layer of salt free cooking oil with a clean cloth to the Dutch oven inside and out.In which case you would want all the heat on the bottom.Curing ItPlace your oven back inside the stove with the lid slightly open. Bake your oven for about an hour.If you are planning on baking, you need more heat on the top than on the bottom.To clean your oven after use, scrape it out, add warm water, without soap, and heat it in the oven until the water is almost boiling.This is to hold your heat source, which will be briquettes.Put one briquette on the bottom for every 3 on the top of the lid.When you think of a cast iron Dutch oven, what comes to your mind? Pioneer cooking? Stews over the open fire?To cure your oven, pre-heat your kitchen stove to 350 degrees. Place the Dutch oven on the center rack, with the lid open slightly.Some cast iron ovens have a protective covering which you will need to remove .To figure out how many briquettes to use, take the size of the oven in inches, and subract three to get the number of briquettes for under it, and add three to get the number of briquettes for the top.For preparing stews, use one on the top for every 4 on the bottom. When roasting, put briquettes on the top and bottom evenly.Heating FundimentalsAfter baking , allow the Dutch oven to cool slowly.When cool enough apply a third layer of oil, but this time it is ready for use.For any food that sticks a little, use a non-abrasive scrubber.Preparing your Dutch oven in this way prevents rust and makes for much easier cleaning as wellYou will need to do some scrubbing with a non-abrasive scubber.Now that you understand the basics of using your Dutch oven you need to prepare or cure your oven before using it.To understand the temperature and number of briquettes needed takes a little math.When purchasing your Dutch oven, make sure the lid has a raised ridge.This will help you to reach the proper temperature needed for whatever cooking you are wanting to do , with the exception of boiling or frying.When it is cool enough to handle, repeat the oil again the same as before and bake again..RepeatOnce the covering is removed, rinse and dry the oven and then let it air dry.Purchasing Your Dutch OvenBest TemperatureDutch ovens can be used for frying, baking, boiling, and steaming as well.

Protect your Dutch oven again by warming it in the stove, applying a thin coating of oil and letting it cool. Its now ready for storage.

Roast Chicken in a Dutch Oven

Spicy Roast Chicken

Cup cut Fresh CilantroNow, you have got to keep a side fire going, some extra coals. The ones you begin with on your dutch oven are going to go out long before the chicken is done. So, about every 20 mins or so, you add another 5-10 coals into the side fire. Doing this, you can keep your heat on just about indefinitely.Dutch Oven Spicy Roast Chicken4-5 green onions, cutTbsp PepperTbsp Cumin PowderI'm especially happy with this one. More than anything, I'm happy with it because it is my very own combination.12' deep Dutch Oven 14-15 coals, each, above and below1 5lb Chicken, thawed, patted dry.Then I took the onions and the green onions and scattered them round the sides.Then, I took a fork and smeared that paste all over the top surfaces of the chicken. I covered as much as I could, but I didn't want it to finish up on the bottom of the dutch oven.Since it's done in the Dutch Oven, it comes out wet and steamed. The spices seep down in, and man, you will find out real quick why dutch oven cooking is so great! Probably my favourite roast chicken recipe ever! Follow the directions laid out for you and then make sure we know how you liked it!I did something very similar to this a few months ago on a turkey, and it was outstanding. My whole family loved it. It's a particularly very simple dish. All you do is prepare a rub ( more of a spice and flavoring paste, actually, and cover the chicken in it. It really is basic dutching at its finest. That is the sweetness of it!OK, here's how you do it! Follow these steps in this chicken recipe and you'll really stun them on how talented of a cook you really are!Tbsp Cayenne PepperIt's simple to do, actually. I just mixed all the ingredients in the second set, except the oil. You can adjust them to taste. If you like yours to be a little hotter, with added bite, add more Cayenne, etc... Do it how you love it, or follow what I've got here. Once those ingredients are all mixed in, and fired up, I just gradually added a little bit of oil, while stirring, just enough to make it like a paste.This chicken took roughly an hour and a half to reach the internal temperature of about 180. It is the easiest method to determine if it's done.One thing I really like to do with chickens is to take a fork or pointy knife and poke holes in the skin, to permit more of the spice flavor to seep into the meat. I put the chicken, breast side up, in the bottom of the 12' deep dutch oven. I do not know if it would have slot in a shallow.

Since it's done in the Dutch Oven, it comes out wet and steamed. The spices seep down in, and man, you will find out real quick why dutch oven cooking is so great! Probably my favourite roast chicken recipe ever! Follow the directions laid out for you and then make sure we know how you liked it!

Make Cooking Easier with These Accessories

A well-stocked kitchen is one that contains modern gadgets, accessories, and kitchen tools that help to make cooking pleasurable no matter what the situation may be. For many, cooking is preferred to be quick and painless. With the new products discussed below, you can be in and out of your kitchen quickly, with time to spare and a great meal in hand.

CookwareModern kitchen gadgets can make a world of difference in your kitchen and in your cooking. With items that can slice, dice, and help to create mouth-watering entrees and snacks, you definitely want to consider investing in the handy kitchen gadgets discussed below.The Dutch oven is another heavily constructed product that can be a wonderful addition to your kitchen. Most Dutch oven�s are created from cast iron or porcelain-covered iron, and is guaranteed to cook better roasts, stews, soups, casseroles, chili, and more. A Dutch oven can easily go straight from the oven or stovetop to the tabletop without burning any of your furniture.KnivesKitchen GadgetsMake pancakes, waffles, and other delicious breakfast foods with the help of a great batter dispenser. The batter can be mixed in the dispenser, and then squeezed to dispense exactly the right amount of batter to produce perfect breakfast dishes. This products is easy to use, easy to clean, and is even good for creating home-made muffins and cupcakes.If you are not keen on the knife idea, there are many other modern accessories that can replace knives in your cooking regimen. Items such as a handheld mandoline slicer work to deliver five-star restaurant results without ever having to leave your home. This handy and easy to use product allows you to slice anything from vegetables to fruit and more in three different thicknesses. There is also a product entitled the Chop Wizard, which is wonderful for dicing food into the perfect form. In one swift motion you can dice anything from cheese to vegetables in seconds.If you find that you need a product that is going to be able to do more than slice or dice a few vegetables, consider a food processor. Food processors can finely chop anything from nuts to breadcrumbs while also being able to make delicious and smooth dips, salad dressings and smoothies. Also supplying a no-mess cooking area, a food processor is simply one of the best food preparation accessories you will ever own.A cherry and olive pitter is a great accessory that is also extremely helpful. Remove cherry and olive pits quickly and easily without making a mess, with the addition of a splatter shield on this die-cast zinc construction tool.A cast iron skillet is an incredibly versatile and extremely heavy piece of cookware that enables the perfect cooking of any delicious meal. They are perfect for use on the stovetop, in the oven, on the grill, and even over a campfire. You can easily cook a steak, make cornbread, scramble eggs, or make grilled sandwiches all on the same item. The heavy cast iron surface makes it easy to cook every type of food evenly, without burning.No kitchen is complete without a great set of hard-wearing, long-lasting, durable knives. No matter what you are cooking, it is almost certain that a sharp knife is going to be needed for something. Chopping, slicing, dicing, and peeling, can be so much easier with a set of great quality, forged steel knives that have handles that enable a firm, sturdy grip. Knife sets can be sold for a reasonable price at most retailers, and often include anywhere from five to twenty five knives each. Depending on your interior d�cor, you can also get colorful knives to match any kitchen theme. Store your knives in a clean knife holder for visibility and easy access.Most people who love to cook and be in their kitchen constantly whipping something delicious up, will already own a basic set of pots and pans with which they can cook most meals. However, there are a few more modern cookware products that you and your food can greatly benefit from by adding to your collection such as the cast iron skillet and the Dutch oven.An adjustable tiered oven rack is also a great addition to the kitchen of a cooking lover. When added to your oven, an adjustable tiered rack can do a great job of helping you fit in more of the food that needs to be cooked. These products are great for when you are cooking for large family get-togethers, and can make cooking easier by saving baking time. The tiered oven rack with help you to make sure your dishes are ready at the right time without having to reheat your food when the meal is ready to serve.

A funnel pitches is another great tool for pouring items such as dressings and gravies. The funnel pitches is shaped like an ordinary pitcher but has an extra-long funnel that gives you much better aim for pouring sauces onto any meal. With this product there are no drips or splatters to worry about, which means less cleaning time!

Author: Lisa Parker

Mix and match to meet cookware needs

By Martha Stewart

Answer: Raccoons and skunks have adapted to suburban life and love to feast on food scraps in garbage cans and compost heaps as well as on pet food and vegetables in gardens. The best way to keep the animals away is to make the items that attract them off-limits.The type of skunks that are likely to pillage a vegetable garden dig but don't climb. To discourage them, employ a low fence that has a barrier, says Russell Link, an urban wildlife biologist and the author of "Living With Wildlife in the Pacific Northwest" (University of Washington Press; 2004). Create the barrier by placing lengths of 2-foot-wide galvanized hardware cloth from a hardware store on the ground in front of the fence.New York Times SyndicateConsider purchasing individual pots and pans rather than a matching set. This way, you can select the materials and sizes that suit your needs. In general, thick, heavy pots are the most durable and distribute heat the best. When it comes to materials, choices abound.Question: How do you keep raccoons and skunks off your property?The type of skunks that are likely to pillage a vegetable garden dig but don't climb. To discourage them, employ a low fence that has a barrier, says Russell Link, an urban wildlife biologist and the author of "Living With Wildlife in the Pacific Northwest" (University of Washington Press; 2004). Create the barrier by placing lengths of 2-foot-wide galvanized hardware cloth from a hardware store on the ground in front of the fence.[copyright] Martha Stewart Living Omnimedia Inc. All rights reserved.Begin by soaking the jars in warm, soapy water, then try peeling off the labels. If adhesive remains, apply a commercial adhesive- removing solvent (available at hardware stores), following the manufacturer's instructions.Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd Street, New York, N.Y. 10036. Questions may also be sent by electronic mail to mslletters@marthastewart.com. Please include your name, address and daytime telephone number. Questions of general interest will be answered in this column; Martha Stewart regrets that unpublished letters cannot be answered individually. For more information on the topics covered in the Ask Martha column, visit www.marthastewart.com.Copper pots, which are lined with stainless steel or tin, heat and cool quickly, making them a good match for delicate sauces. They must be polished frequently to maintain their shine.She adds that reading animals is an intuitive skill anyone can use. She even found out about her gift a few years ago by accident and says it's easy for her to do because she's open to it.If raccoons and skunks persist, or if you often see the nocturnal creatures out during the day or acting erratically (signs they may be diseased), contact a wildlife trapper."It's a little more personal this year," said Janet Peters, a student who also rides at the stable as a mother-daughter team with her daughter, Hope, 11. "This barn, everyone here is like a big family. It's competitive, but it's more than competition today because it's for a good cause."Behind the action in the barn, girls braided their horses' hair and added the finishing touches to their riding costumes. But the thing that attracted the most excitement was the pet psychic, Roxanne Hunt.Cast iron retains heat well and is ideal for searing but should not be used with acidic foods, which can acquire a metallic flavor. It also must be properly seasoned with oil to prevent rusting and to create a nonstick finish. Cast iron coated with enamel offers the benefits of untreated cast iron but does not need to be seasoned and can be used to cook all foods. However, enamel is prone to chipping and is not nonstick like regular cast iron.Hunt, an "intuitive life coach," would converse silently with the horses and communicate what the horses were feeling to their riders. By using what she calls a keen sense of intuition, she told the riders which unique food their hoses enjoyed, detailed their temperaments, problems during competition and even concerns the horses had for their young riders.Aluminum and stainless steel are good options for everyday cookware. Look for aluminum that has been anodized, or treated to make it harder, as well as stick-resistant and nonreactive. The latter means you can use it with acidic ingredients, such as wine, vinegar or tomato sauce, which take on a metallic taste when cooked in untreated aluminum.Acetone nail polish remover, turpentine and cooking oil - such as olive or vegetable - will also remove adhesive: Dab the residue with a cotton ball dampened with any of these. Use a razor blade to scrape off any adhesive that doesn't dissolve.Store trash cans in a closed garage or secure the lids with bungee cords. Keep compost in an enclosed bin. And feed cats and dogs indoors, away from pet doors, so raccoons and skunks aren't tempted to follow the food scent inside. (If pests start using a pet door, consider switching to an electronic door that opens only when it receives a signal from a transmitter on your pet's collar.)Answer: There are several ways to go about it. The one you choose may simply depend on what you have on hand.

New York Times Syndicate

Author: Martha Stewart

Stock your kitchen with essential pots, pans

Dear Martha: What are the most important pots and pans to have?

Dear Martha: What's the best way to remove labels from jelly jars?"Animals see things very matter-of-fact. They're not judgemental like people," she said. "Animals are always communicating to us. They pick up on the thoughts we have," Hunt said.Choose pots that have an aluminum core, as these will heat more uniformly.Aluminum and stainless steel are good options for everyday cookware. Look for aluminum that has been anodized, or treated to make it harder, as well as stick-resistant and nonreactive. The latter means you can use it with acidic ingredients, such as wine, vinegar or tomato sauce, which take on a metallic taste when cooked in untreated aluminum. Stainless steel is the only metal that is dishwasher-safe. Choose pots that have an aluminum core, as these will heat more uniformly.Store trash cans in a closed garage or secure the lids with bungee cords. Keep compost in an enclosed bin. And feed cats and dogs indoors, away from pet doors, so raccoons and skunks aren't tempted to follow the food scent inside. (If pests start using a pet door, consider switching to an electronic door that opens only when it receives a signal from a transmitter on your pet's collar.)Answer: Raccoons and skunks have adapted to suburban life and love to feast on food scraps in garbage cans and compost heaps as well as on pet food and vegetables in gardens. The best way to keep the animals away is to make the items that attract them off-limits.Stainless steel is the only metal that is dishwasher-safe.Question: What's the best way to remove labels from jelly jars?"Horses pick up on your energy. They know if you're sad, happy," said Hunt, who has a masters degree in science and works as a speech pathologist.Distributed by The New York Times SyndicateThe "Jumping Up to Help" event at Saltaire Farm in Layton featured an equestrian jumping show, pet psychic, pony rides, bake sale, raffle, silent auction, games and dutch oven cooking. All funds were donated to the foundation, an issue that hits close to home for staff and students at the stable.Roughly 50-60 horses were in the competition Saturday and hundreds were expected to watch.Raccoons are expert climbers. To keep them out of fenced gardens, Link suggests backing up fencing with two strands of electrified wire, 12 and 18 inches from the ground. Make sure the openings in your fence are no more than 3 inches wide. Otherwise, young raccoons may be able to squeeze through.Begin by soaking the jars in warm, soapy water, then try peeling off the labels. If adhesive remains, apply a commercial adhesive- removing solvent (available at hardware stores), following the manufacturer's instructions. Acetone nail polish remover, turpentine and cooking oil -- such as olive or vegetable -- will also remove adhesive: Dab the residue with a cotton ball dampened with any of these. Use a razor blade to scrape off any adhesive that doesn't dissolve.It is part of Swainston's goal to do one benefit a year for a worthy cause. Other events have raised money for the Red Cross, Humane Society and Best Friends Animal Society.Consider purchasing individual pots and pans rather than a matching set. This way, you can select the materials and sizes that suit your needs. In general, thick, heavy pots are the most durable and distribute heat the best. When it comes to materials, choices abound.

Distributed by The New York Times Syndicate

Author: Martha Stewart New York Times Special Features

Jumping in: Equestrian event raises funds for Make-A-Wish

LAYTON -- Lady riders saddled up for a good cause Saturday -- raising funds for the Make-a-Wish Foundation.

Dear Martha: How do you keep raccoons and skunks off your property?Answer: The essential pieces for any home cook are a 10-inch skillet, saucepans in 2- and 4-quart sizes and a large stockpot (about 8 quarts). You might also invest in a saute pan with a lid for braising meat; a Dutch oven for slow-cooking pot roast, lamb or the like; and a roasting pan for red meats and other large items, such as turkeys.If raccoons and skunks persist, or if you often see the nocturnal creatures out during the day or acting erratically (signs they may be diseased), contact a wildlife trapper.Answer: There are several ways to go about it. The one you choose may simply depend on what you have on hand.A student of Kari Swainston, stable owner and horse trainer, had her wish fulfilled through the foundation after she contracted leukemia.Answer: The essential pieces for any home cook are a 10-inch skillet, saucepans in 2- and 4-quart sizes, and a large stockpot (about 8 quarts).Question: What are the most important pots and pans to have?Cast iron retains heat well and is ideal for searing but shouldn't be used with acidic foods, which can acquire a metallic flavor. It also must be properly seasoned with oil to prevent rusting and to create a nonstick finish. Cast iron coated with enamel offers the benefits of untreated cast iron but doesn't need to be seasoned and can be used to cook all foods. However, enamel is prone to chipping and is not nonstick like regular cast iron.Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, N.Y. 10036, or to: mslletters@marthastewart.com. Questions of general interest will be answered in this column.Copper pots, which are lined with stainless steel or tin, heat and cool very quickly, making them a good match for delicate sauces. They must be polished frequently to maintain their shine.You might also invest in a saute pan with a lid for braising meat; a Dutch oven for slow-cooking pot roast, lamb or the like; and a roasting pan for red meats and other large items, such as turkeys.

E-mail: astowell@desnews.com

Author: Amelia Nielson-Stowell Deseret Morning News

Cinnamon-apple Dutch bady - recipe

Cinnamon-Apple Dutch Baby

Golden Belle Steakhouse and Saloon, 23023 N. Scottsdale Road, Scottsdale; 563-5111. Open 5 to 10 weekdays, noon to 10 weekends. If you don't believe that some folks really eat rattlesnake, here's your chance to try this appetizer. Choose your cut of beef (or chicken)--it comes with salad, green beans, corn on the cob, baked potato, and toast. If you still have room, hot deep-dish apple pie with cinnamon swirl ice cream will finish you off.Block baked brunchApples join the ham as it finishes roasting;they bake at the same temperature. Both can be in the last stages of cooking as guests arrive (or prepare them the day before). Then you shoot up the oven temperature and slip in the potatoes to brown--while guests temper hunger pangs with warm muffins and a frothy milk punch. When the potato cake is half-done, the Dutch baby goes in to bake alongside it at the same temperature.Oven-crisp Potato Cake2 teaspoons ground cinnamon2 large Gravenstein or Granny Smith apples, peeled and coredSalt and pepper6 tablespoons all-purpose flourYou could also buy baked ham and serveit cold and thinly sliced. Allow about 3 ounces of cooked meat for a serving.

Photo: Golden oven pancake puffs up around sauteed apples; dust with powdered sugar

Easy on the cook, an all-in-the-oven brunch

Easy on the cook, an all-in-the-oven brunch

Tender Dutch BabyPhoto: Golden oven pancake puffs up around sauteed apples; dust with powdered sugarGarnish plates liberally with sprays ofwatercress: with its fresh, peppery bite, it adds flavor as well as color. You might also like to offer a sweet-hot mustard or a sweet-tart chutney.1 cup each all-purpose flour and milk Powdered sugar6 tablespoons butter or margarine6 tablespoons milkCrazy Ed's satisfied Frog, 6245 E. Cave Creek Road, Cave Creek; 488-3317. Open 11 to 11 weekdays, 11 to 1 A.M. Saturdays, 9 A.M. to 10 P.M. Sundays. Mesquite-barbecued beef and pork ribs are popular choices, but don't dismiss south-of-the-border entr'ees such as fajitas, chimichangas, and taco salad. (Don't even try to order frog's legs.)Invert potato cake onto a small platter.Use a spoon to break cake into portions, or cut in wedges. Add salt and pepper to taste. Makes 6 servings.4 eggsIf it's been a while since you've had a meal like camp cookie used to make, consider a handful of cowboy eateries tucked into the foothills at the north end of the Phoenix Valley. Along with the food, you'll get a dose of old-time Arizona. We list Scottsdale choices first, followed by those in Cave Creek. Full dinners cost $7 to $20. Area code is 602.Bran Muffins Butter1/4 cup sugarHerb-Crusted HamBake on the bottom rack of a 425| ovenuntil potatoes on bottom are well browned (lift with a spatula to check), about 45 minutes. Remove from oven. Invert a rimmed pan that's larger than the frying pan (such as a 12- to 14-in. pizza pan) over the frying pan. Using potholders to protect your hands, quickly flip potatoes onto the rimmed pan; be careful not to drip hot fat on yourself. With spatula, push cake back in shape, if necessary. (If made ahead, cover potatoes and let stand up to 4 hours.)In a blender or food processor, whirl eggswith flour, granulated sugar, and milk until smoothly mixed, scraping down sides of container several times. If made ahead, mixture can be covered and chilled overnight; stir before baking.The enticing aromas of warm ham andfreshly baked apples linger in the air, soon joined by the fragrance of sizzling potatoes and the tantalizing smell of an egg-rich Dutch baby turning golden brown. These scents all come from the oven, and they're a calculated part of the welcome, as friends arrive for brunch.From grass-fattened yearlings came tender steak, which was dipped in flour and fried in a Dutch oven. Add subtly seasoned pinto beans cooked with chunks of salt pork, Spanish rice spiced with tomatoes and chilies, sourdough biscuits, and apple or peach cobbler covered with a flaky pie crust--and you have all the elements of old-fashioned cowboy fare.Peel potatoes and carefully cut into slicesabout 1/8 inch thick (use a manual slicer or food processor slicing blade, applying even pressure to get desired thickness). Coat the inside of a 10- to 12-inch oven-proof nonstick frying pan with some of the butter. Neatly overlap potato slices in an even layer in the pan. Evenly drizzle remaining butter over potatoes; brush lightly with your fingertips to coat slices without disturbing them.In a 10- to 12-inch frying pan with ovenproof handle, melt butter over medium-high heat; stir in cinnamon and sugar. Thinly slice apples into pan. Cook, stirring, until apples are translucent, about 5 minutes. Place pan, uncovered, in a 425| oven while you mix the batter, about 5 minutes.Milk PunchMary Lou and Robert Block have a large,well-equippel kitchen that's often the center of activity in their Seattle house; the couple's philanthropical projects frequently focus on parties at home. Their popular party menu can expand to serve a large group: they just order a larger ham and use more than one oven. But you only need one oven to adapt their brunch for an intimate party of six.In a blender or food processor, whirl eggs and flour until smooth. Blend in milk. (Or whisk eggs with flour, then add milk.) Pour batter evenly over apples in pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Dust with powdered sugar and let stand about 5 minutes. Cut into wedges. Makes 6 servings.Recipes for the milk punch, ham, bakedapples, and the clarified butter option for the potato cake are on page 195.Put butter into a 10- to 12-inch frying panthat can go into the oven. Set pan in a 425| oven on a rack placed slightly above center. Let butter melt; it takes about 4 minutes. Tilt pan to coat bottom with butter, then quickly pour in the batter. Bake until pancake puffs at edges (it may also puff irregularly in the center) and is golden brown, about 15 minutes.Photo: Brunch host Bob Blocktakes "Dutch baby' pancake from oven as guests wait to serve themselves. Full spread includes, clockwise from top, bran muffins and butter, sugar-dusted dutch baby, baked ham, crisp potato cake, and baked appleReturn potatoes to oven and bake untilthe cake is browned on the bottom, about 20 minutes (potatoes partially cooked ahead take the same amount of time).Pinnacle Peak Patio, 10426 Jomax Road, Scottsdale; 563-5133. Open 4 to 10 Mondays through Thursdays, 4 to 11 Fridays and Saturdays, noon to 10 Sundays. The patio is open April through October; in other months, you dine indoors under some 750,000 ties hanging from the rafters--they belonged to gentlemen who refused to take 'em off. Choices include several selections of beef and chicken, served with salad, beans, and bread.3 tablespoons butter or margarinePowdered sugar3 large eggsHorny Toad, 6738 E. Cave Creek Road, Cave Creek; 488-9542. Open 11 to 11 Mondays through Saturdays, 11 to 10 Sundays. Heavy beams high-backed booths, and hardwood floors create a genial atmosphere. Specialties include lobster, chicken, and barbecued beef and pork. On weekends, you can dance to live western blues music.The base for this family-size pancake is similar to popover batter. In the hot oven, the batter puffs up around apple slices and develops a tender, egg-rich texture; serve at once.1 tablespoon granulated sugar

Photo: Icy froth of whizzed milk punchgets a dash of nutmeg; flavor with sugar and vanilla--or more potent liquid

Cowboy eateries near Phoenix

Cowboy eateries near Phoenix Nomadic cattle drovers worked in the saddle and slept on the ground for weeks at a stretch during roundup and market season. Out of this exhausting and demanding lifestyle, cowboy grub originated--hearty food to fill a man up, stick to his ribs, and keep him going another day on the range.

Photo: Icy froth of whizzed milk punchgets a dash of nutmeg; flavor with sugar and vanilla--or more potent liquidYou could bake muffins earlier on, usinga favorite recipe, and reheat them. Or, like the Blocks, you might pick them up at a good muffin shop or bakery.Reata Pass Steak House, 27500 N. Extension Road, Scottsdale; 563-5220. Open 5 to 10 Mondays through Thursdays, 5 to 11 Fridays and Saturdays, 4 to 10 Sundays. A stagecoach stop in pioneer days, this restaurant serves seasoned t-bone and porterhouse steaks with pinto beans and all the trimmings. Between April and October, you can eat on the patio.Crunch-top Baked ApplesChampagne3 large (about 1 1/2 lb. total) russetpotatoes1 lemon, cut into wedges

Horny Toad, 6738 E. Cave Creek Road, Cave Creek; 488-9542. Open 11 to 11 Mondays through Saturdays, 11 to 10 Sundays. Heavy beams high-backed booths, and hardwood floors create a genial atmosphere. Specialties include lobster, chicken, and barbecued beef and pork. On weekends, you can dance to live western blues music.

GET OUTTA HERE! TIPS FOR ROAMING THE ROCKIES

Learn from settlers' travels

Few places can lay claim to a culture as rich with Western influence as historical Wind River Country. Named for its proximity to the Continental Divide, Atlantic City in 1868 was one of the westernmost U.S. settlements where water flowed east.The Rocky Mountain Dutch Oven Cooking Company offers you the chance to spend a weekend learning Dutch oven cooking May 17-18 at the Miner's Delight Inn Bed & Breakfast. Jack Schmidt, wilderness cook and student of heritage cooking methods, has teamed with Atlantic City innkeepers Barbara and Bob Townsend to put on the class. Using a variety of woods and other fuels, including cow chips, you'll learn as you prepare four meals and an appetizer.Dive into Four Corners culturesThe 1,500 square foot space will include a retail area with high-end utensils, bakeware and gadgets, some not found anywhere else in Utah, and a food section with olive oils, truffles, crackers, breads and pastas, as well as cake mixes and other non-perishable items, said Tiffany Spegar, who owns Lorken Fine Foods with her husband, Marty.Lorken Fine Foods will also offer daily samples, one food item and one beverage item from the store, which will be available any time during store hours.The remainder of the space is currently being remodeled into a kitchen area where local chefs will offer classes ranging from Dutch oven cooking to slow food preparation to pastry and bread making instruction. The ultimate goal, Spegar said, is to offer six classes a month, ranging in price from $50 to $70. The kitchen area of the store will also offer a collection of cookbooks.Exhibition booths will offer crafts, information and food, including traditional Mexican dishes, Navajo tacos and Korean delicacies. At the bazaar, you'll find crafts from around the world, and a children's art center will offer face painting, dancing and music.Get a complete schedule at moabvalley multiculturalcenter.org, 1- 435-259-5444. Get information about lodging and other things to see and do in the area at discovermoab .com, 1-800-635-6622. TO SUBMIT ITEMS FOR CONSIDERATION: 636-0392 or harper@gazette.comMay is a great time to visit the Canyon Country and Moab, Utah. Head there May 2-4 for the inaugural Festival of Cultures.The weekend will feature educational speakers and films, a street fair, cultural dancing, music and performance art, festival booths and even a parade.

Get a complete schedule at moabvalley multiculturalcenter.org, 1- 435-259-5444. Get information about lodging and other things to see and do in the area at discovermoab .com, 1-800-635-6622. TO SUBMIT ITEMS FOR CONSIDERATION: 636-0392 or harper@gazette.com

Author: COMPILED BY JOY HARPER

Table talk

The International Dutch Oven Society's Spring Convention is April 19 at the Davis County Fairpark in Farmington. From 9 a.m.-3 p.m., the public is invited to attend classes and demonstrations on cooking main dishes, breads, desserts and specialty items. There will be numerous vendor booths displaying outdoor cooking equipment, and the traditional "Taste of Dutch" offers samples of about 20 Dutch oven dishes. The member's meeting takes place about 3:30 p.m.

Register by contacting the Townsends at 1-888-292-0248, or minersdelightinn.com.Bambara, 202 S. Main, is closed through April 20 for renovations. It reopens Monday (April 21) with new flooring, upholstery and woodwork. The kitchen is being upgraded to support executive chef Dave Jones' New World of Flavors menu.More than 150 years ago, nearby South Pass was the easiest path through the Rocky Mountains for travelers heading west. The pioneers likely remembered Wind River Country for its many challenges, not the least of which was preparing meals for themselves and their families, primarily in Dutch ovens over cooking fires.

E-mail: vphillips@desnews.com

Author: Compiled by Valerie Phillips Deseret News

Specialty food store to open doors in West Jordan

Lorken Food Finery, a specialty store offering gourmet utensils, gadgets and ingredients for existing and aspiring foodies, will open in late May or early June at Gardner Village in West Jordan.

Class tuition ($230-$251, depending upon accommodations) includes a night at the inn, a No. 12 Dutch oven and associated gear, four Dutch oven meals, evening cowboy poetry around the campfire and guided tours of the South Pass City State Historic Site and the Carissa Gold Mine.Learn to cook like the pioneers did, in Atlantic City -- Atlantic City, Wyo., that is.E-mail: vphillips@desnews.com

Lorken Fine Foods will also offer daily samples, one food item and one beverage item from the store, which will be available any time during store hours.

From smoked turkey to high-tech, these gifts sure to please

Here are the expert's picks from Kiplinger's Personal Finance for this year's best holiday gifts:

Cook shanks and parsnips until they're succulent and sweet. Then uncover and brown them while you concentrate the pan juices.3. Tuck parsnips into pan around shanks. Bake, covered, until meat is very tender when pierced, about 1 hour more.6. With a wide spatula, loosen shanks and parsnips from pan. Transfer shanks with tongs to a platter and arrange parsnips and onions around them. Pour juices on top. Sprinkle with 2/3 of gremolata; serve with remaining gremolata on the side.PREP AND COOK TIME About 3 hoursLaptop PC:Nearly everything the typical tourist would want to see or do in Chicago (besides catching a Cubs game) is corralled in a cheerfully crowded downtown that borders Lake Michigan and also is home to Taste of Chicago.PER SERVING 571 CAL., 63% (360 CAL.) FROM FAT; 36 G PROTEIN; 40 G FAT (14 G SAT.); 16 G CARBO (0.8 G FIBER); 1,101 MG SODIUM; 147 MG CHOL.When we visited the 2007 Taste of Chicago, we stayed at the downtown Hampton Inn & Suites, just a few blocks from the lake, Grant Park and other attractions. That meant we could leave our car safely parked (in a lot that, in typical major-metro fashion, cost almost $40 a day) and walk everywhere. But if you don't feel like walking, taxis are plentiful and, in this small downtown, not too expensive.4. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.Suvir Saran, author of "Indian Home Cooking" and the upcoming "American Masala," says that when picking pots, copperware is "the way to go. It's heavy, durable and can outlive any of us. It's a one- time investment." His recommendations: Mauviel's 3-quart saute pan for $350, 6-quart saucepan for $455 and 6 1/2-quart stew pan, which is like a Dutch oven, for $340.Send your questions and comments to moneypower@kiplinger.com."You can go to a garage sale and get a perfectly seasoned one that someone's grandma used for $5, or buy new ones for about $15 each," says Saran.Smart phone:5. While shanks are browning, skim fat from pan juices. Measure juices with onions; you need about 2 1/2 cups (if necessary, supplement with more broth). Set pan over 2 burners on high heat and bring to a boil. Stir in remaining 2 tbsp. sherry.PREP AND COOK TIME 4 hours3. Add wine and increase heat to high. Scrape up any browned bits from bottom of pot. Add reserved beef, bacon, and onions. Bring mixture to a boil. Cover and bake until meat is tender, about 1 1/2 hours.We had spicy vegetable samosas still hot and crisp from the fryer, mango cumin-dusted french fries with rich and sour tamarind chutney and miniature versions of buffalo burgers and breaded Italian-style steak sandwiches.But we concentrated most of our tickets on the Taste items, which ranged from two to three tickets apiece for a small, two- or three- bite portion of a restaurant's specialty. This was a great strategy for us: Our tickets went further and we could try tons of different foods without getting too full.

Send your questions and comments to moneypower@kiplinger.com.

Author: Kiplinger's Personal Finance

Savoring Chicago: Food festival is a window into the city's diverse

CHICAGO -- Utah's got lots of food-heavy festivities.

NOTES Order duck legs from your butcher. Save the extra duck fat; combined with olive oil or butter, it's a delicious medium for frying potatoes. To make the recipe with chicken thighs, in step 1, increase sugar and salt to 6 tbsp. each. In step 4, use 2 tbsp. canola oil to brown the thighs. Baking time will be about 45 minutes. Cook pasta after chicken is tender. Reduce the sauce in step 8: Pour it into a saucepan and boil until reduced to 3 cups, about 5 minutes.Stacey Kratz is a freelance writer who reviews restaurants for the Deseret Morning News. E-mail: skratz@desnews.comNikon D40x -- Many digital single-lens-reflex cameras (DSLRs) are built for pros and tricky to use. But the Nikon D40x makes it easier to learn higher-end digital photography. Its 10.2-megapixel sensor is powerful, and the price ($700 with an 18-55mm lens) is reasonable.3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.PER 1 1/2-CUP SERVING 795 CAL., 40% (315 CAL.) FROM FAT; 51 G PROTEIN; 35 G FAT (13 G SAT.); 35 G CARBO (4 G FIBER); 766 MG SODIUM; 170 MG CHOL.Holiday dinner treat:NOTES For an even more substantial meal, serve with mashed potatoes.Even during hot summer days, Chicago often is blessed with the lake-borne breezes that give this "Windy City" its nickname. Grant Park, Taste of Chicago's home just a street and pathway away from the lakefront, benefits from these gusts and also from the grand old shade trees lining most of its pathways.Since then, Taste, as the locals call it, has grown to 10 days with more than 70 food vendors; a "gourmet" tent; cooking demonstrations; classes on everything from gardening to home decor and fitness; free movies; celebrity appearances; a July 3 fireworks display rightly counted among the nation's best; and so much more that it's amazing they fit it all into just 10 days.MAKES 6 servingsSmall digital camera:And every one of them owes homage to the granddaddy of all food fests, Taste of Chicago. This annual bash of good eats, relaxation and entertainment captures everything great about this most quintessentially American of cities.1. Heat a heavy, large casserole or Dutch oven (not nonstick) over medium-high heat. Add 1 tbsp. oil. When hot, add 1/5 to 1/4 of the beef. The first piece should sizzle when it hits the pot; if it doesn't, remove it and wait for the oil to get hotter. The pieces should not touch--you want plenty of room so the juices will evaporate quickly and the meat can brown. Cook until well browned and a bit crusted, about 5 minutes each side, adjusting heat so meat sizzles but does not burn. They're ready to turn when they release from the pot easily. Transfer meat to a bowl and repeat with remaining meat and oil, for a total of 4 or 5 batches. This takes about an hour when done properly.

2. Preheat oven to 350[degrees]. Add bacon to pot and cook until fat renders and bacon starts to brown. Transfer bacon to bowl with beef. Add onions to pot and stir in 1 tsp. salt. Cook, stirring, until onions begin to soften, about 2 minutes. Transfer onions to bowl with beef. Add flour to pot and cook, stirring, until it starts to turn golden and smells faintly of piecrust, about 2 minutes. Add smoked paprika and chipotle powder and cook, stirring, until fragrant, 30 seconds.It's also cheap: no cover charge and tickets that, at 11 for $7, work out to about 45 cents each. The most expensive item we saw cost eight tickets, or less than $4.Canon PowerShot SD750 Digital Elph -- The PowerShot rises above the pack with an unusually large, 3-inch display. It's affordable ($250) and offers excellent photo quality (7.1 megapixels). The controls are mostly intuitive, but you'll have to crack the manual to master advanced features.Apple iPhone -- The iPhone isn't cheap ($400), but it's the best handset for those who want it all: mobile phone, Web browser, iPod, camera, video player and more. And the ingenious touch screen is a breeze to learn -- no small feat for a feature-packed device.Talk about your Midwestern efficiency.NOTES You can make this a day ahead through step 3 and chill it. Add 15 minutes to the cooking time for the potatoes, since the liquid will take longer to boil. Find smoked paprika (often labeled pimenton de La Vera) at gourmet grocery stores.As we walked, we passed families, groups of teenagers and urban sophisticates in huge dark sunglasses, all of them with that slightly dazed smile of satisfaction you normally see on people who've just eaten a really good Thanksgiving dinner.

Stacey Kratz is a freelance writer who reviews restaurants for the Deseret Morning News. E-mail: skratz@desnews.com

Author: Stacey Kratz Deseret Morning News

Slow food: these long-cooked stews and roasts fill the kitchen with good smells and the table with rich, meaty, tender dinners

Salsa verde braised pork

Smoky beef stew with blue cheese and chives1. Preheat oven to 350[degrees]. Rinse lamb shanks; trim excess fat. Lay shanks in a single layer in a large roasting pan. Pour onions around them. Pour in 2 cups broth, 1 cup sherry, and the soy sauce; sprinkle with pepper to taste. Cover pan tightly with foil and bake 1 1/2 hours.

2. Meanwhile, make gremolata: Mix parsley and lemon zest in a bowl with salt and pepper to taste. Chill, covered, until ready to serve.4. Increase oven temperature to 400[degrees]. With tongs, transfer shanks and parsnips to a large, rimmed baking pan (set pan with juices and onions aside). Brush shanks and parsnips with olive oil. Bake until shanks are browned, 15 to 20 minutes (if meat browns before pan juices are ready, turn off oven and keep warm).1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

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2. Preheat oven to 375[degrees]. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.Panasonic TH-50PX77U -- A true HDTV experience demands a 50-inch or larger display. And the big screen that gets our vote for best value is the Panasonic TH-50PX77U plasma ($1,700). The picture is beautiful and vibrant, with deep blacks.PER SERVING 930 CAL., 51% (477 CAL.) FROM FAT; 71 G PROTEIN; 53 G FAT (22 G SAT.); 38 G CARBO (8.4 G FIBER); 767 MG SODIUM; 243 MG CHOL.Video-game console:But even in their post-Taste of Chicago euphoria, nearly everyone remembered to throw away their wrappers. That's Chicago for ya.Big-screen TV:This French country recipe also works well with chicken and will cook in about half the time.MAKES 8 servingsBest cookware for a well-equipped kitchen:First held in a three-block section of Michigan Avenue's Magnificent Mile, Taste of Chicago started in 1980 as a one-day event held on the Fourth of July.Braising the pork--simmering it for a long time in liquid undercover, with browning for flavor--makes it fork-tender.PREP AND COOK TIME About 3 1/2 hoursTo complete your set, buy 8- and 9-inch Lodge cast-iron skillets for a fraction of copper's cost.4. Return pot to stove. Add potatoes and bring to a boil. Add carrots and bring back to a boil. Adjust heat to maintain a simmer. Cook, uncovered, until vegetables are tender, 30 minutes. Stir in butter and add salt to taste. Serve hot, garnished with blue cheese, pepper, and chives.Now's the time to plan a visit to the 2008 Taste of Chicago, which is scheduled to run June 27 to July 6 (see www.tasteofchicago.us). Hotel rooms in Chicago's downtown are scarce as hen's teeth during the festival, so booking well in advance will pay off.We had sloppy joes at the booth of the eponymously named Chicago Joe's, bites of world-famous Eli's cheesecake and jerk chicken with red beans and rice. And while the strains of a Chicago jazz band drifted through the trees, we blew our last eight tickets on a full- size frozen chocolate-covered banana and a big slab of walnut fudge, which we nibbled while walking from the Buckingham Fountain to the museum district.Nintendo Wii -- The Wii ($250) is the most addictive and affordable system in the latest batch of video-game consoles to hit the market. You'll be hooked after a few swings of the Wii remote in the baseball-simulation game. And the Wii costs less than the basic versions of the Xbox 360 ($350) or the PlayStation 3 ($500).Hewlett-Packard Pavilion DV6500T -- This customizable laptop starts at $600 (when purchased at HP's Web site). For $750, you get a fast Intel Core 2 Duo processor, 2 gigabytes of memory, a 15.4- inch widescreen display, a 120GB hard drive and a Webcam. Plus, it's sleek.Visiting Chicago is like going to your hometown, only about 1,000 times bigger. It's cleaner than most big cities (if not cheaper), has a wonderfully walkable downtown and a no-nonsense, sensibly Midwestern approach to food. Though the city has its share of world- class gourmet eateries, it's most famous for perfecting the kinds of food regular folks eat.But after enthusiastic response, organizers moved the next year's event to the more spacious environs of Grant Park, with its spectacular views of the city, Lake Michigan, the museum district and the park's own Buckingham Fountain, one of the largest water features in the world.Greenberg Smoked Turkey -- The turkey we ordered from this company, based in Tyler, Texas, was outstanding for its potent hickory flavor as well as its mahogany skin and tender, juicy meat. At $3.65 a pound plus $10 to $12 for ground shipping, Greenberg's birds are a bargain. To order, call 903-595-0725.Slow-cooker salsa verde pork Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165[degrees] on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.PREP AND COOK TIME About 4 hoursDuck legs in green olive sauce with cracklings and pappardelleBut at its heart, Taste of Chicago remains centered on food -- the kind of hearty, blue-collar food Chicago has made famous -- with, of course, a few upscale flourishes.We were amazed at the cleanliness of the park, which was packed with thousands of people wandering among the food booths and other attractions. There were garbage and recycling cans everywhere, a baby-changing station with free diapers and dozens of portable toilets with open-air handwashing stations.Salt Lake City's beloved Greek Festival, the Salt Lake Buddhist Temple's Japanese Obon Festival and Snowbird's Oktoberfest come quickly to mind, as do the food-rich Living Traditions festival, the Utah Arts Festival, the downtown Farmers Market and numerous local fairs and parties that showcase our state's love of green Jell-O, Dutch ovens, home baking and the like.

NOTES Order duck legs from your butcher. Save the extra duck fat; combined with olive oil or butter, it's a delicious medium for frying potatoes. To make the recipe with chicken thighs, in step 1, increase sugar and salt to 6 tbsp. each. In step 4, use 2 tbsp. canola oil to brown the thighs. Baking time will be about 45 minutes. Cook pasta after chicken is tender. Reduce the sauce in step 8: Pour it into a saucepan and boil until reduced to 3 cups, about 5 minutes.

Author: Jerry Anne Di Vecchio, Elaine Johnson, Molly Watson

What's cooking

Ace Hardware, 1075 N. 500 East, North Salt Lake, offers "Holiday Decor," Saturday, 10 a.m., free (383-3838)

The Basics of Fire Pit Building4. Both holes must be filled with gravel until the larger hole has gravels in it about 4 inches deep.5. Add three inches of sand or soil that would now contain the fire.Fire Safety Practices:Marguerite Henderson, 1529 Hubbard Ave., offers "Thanksgiving Favorites: Part 2," Nov. 19, $60 (582-9204 or www.margueritehenderson.com)Sur La Table at The Gateway, 10 N. Rio Grande, offers "Sensational Sauces," Thursday, 6:30 p.m., $69; "Prime Rib Dinner," Friday, 6:30 p.m., $85; "Holiday Baking Workshop," Saturday, 11 a.m., $69; "One Pot Cooking," Nov. 19, 6:30 p.m., $69; "Bon Appetit: Thanksgiving Sides," Nov. 20, 6:30 p.m., $69 (456-0280)

E-mail: vphillips@desnews.com

Author: Compiled by Valerie Phillips Deseret News

What's cooking

Ace Hardware, 1075 N. 500 East, North Salt Lake, offers "Thanksgiving Centerpieces," Thursday, 5 p.m., free; "Chef Todd Leonard's Thanksgiving Dinner," Thursday, 6:30 p.m., $30 (383-3838)

3. Make a circle for the pit with the nail and dig 1 foot deep. At the center of this large hole, make a smaller hole by digging 1 foot deeper with 6-8 inch diameter. This smaller hole is intended for drainage.3. Dried leaves, wood sticks, pine needles and other flammable debris should be cleared away for at least 10 feet around the fire pit. Use a mesh screen lid to prevent flying sparks from starting fire. Another option is to pre-water the surrounding area.Bakers C & C, 367 W. Paxton Ave. offers, "Cookie Exchange," Thursday, 10 a.m., $10; "Sugar Ornaments," Nov. 21, 10 a.m., $20 (487-3300 or www.bakerscandc.com)6. Place three rows of concrete blocks around the perimeter of your pit or if you desire a permanent one, build a wall around using bricks.For Your Kitchen at the Newgate Mall, 3651 Wall Ave., Ogden, offers "Culinary Kids: Thanksgiving Edition," Saturday, 11:30 a.m., $15 (801-866-1111 or classes@fykitchen.com)

E-MAIL: vphillips@desnews.com

Author: Compiled by Valerie Phillips Deseret News

Tips on Building a Fire Pit

Having a campfire in the backyard is something most families will truly enjoy especially for kids. To have your own fire pit is a very convenient way to relax, enjoy the heat and hang out with friends. A fire pit can be built without any expensive materials you can easily do it yourself.

E-mail: vphillips@desnews.comGygi Culinary Institute, 3500 South 300 West, offers "Healthy Holiday Sides," Thursday, 6:30 p.m., $25; "Feed a Family of 4 for $160," Saturday, 9 a.m.-noon, $45; "Authentic Chinese Cuisine," Saturday, 10 a.m., $49; "Holiday Specialties," Tuesday, 6:30 p.m., $30; "Simple Thanksgiving," Nov. 19, 6 p.m., $49 (268-3316 or www.gygi.com)Sandy Macey's, 7850 S. 1300 East, offers "Macey's Annual Dutch Oven Thanksgiving Dinner," Thursday, 7 p.m., free (255-4888 or maceys.com)4. Bucket or bottle of water should always come in handy.When building a fire pit, the need to constantly remind ourselves about fire safety practices is very basic but the most important factor to consider. It is always necessary for us to review these practices once in a while so we won�t forget them.Bakers C & C, 367 W. Paxton Ave., offers "Sugar Ornaments," Friday, 10 a.m., $20; "Gourmet Gifts," Dec. 1, 10 a.m., $20 (487- 3300 or www.bakerscandc.com)1. Open fires are prohibited in some local codes that�s why it is necessary to check such restrictions before building a fire pit. Safety and building inspection is required in some areas.Visit our website for premade and portable fire pit products reviews and more tips and techniques on outdoor cooking.Marguerite Henderson, 1529 Hubbard Ave., offers "Holiday Entertaining Simply Done," Dec. 4, 6 p.m., $60 (582-9204 or www.margueritehenderson.com)1. The size of the pit is determined based on your intended use. If it is for keeping warm and creating light, a diameter of 2 feet is usually enough for one to three people and three to four feet for larger groups. If it is for cooking, it will depend on the food. The recommended 2-4 feet diameter is often sufficient for barbeques, direct grilling, and Dutch oven cooking. You might consider making two pits for indirect grilling especially whole stuff like for roasting whole pig.E-MAIL: vphillips@desnews.com2. Drive a stake in the ground at the pit center. You need to attach a string (1 foot) to the stake at one end and the other end to a large nail.Sur La Table at The Gateway, 10 N. Rio Grande, offers "Holiday Tamales," Saturday, 11 a.m., $69; "Knife Skills Workshop," Nov. 29, 11 a.m., $69 (456-0280)For Your Kitchen at the Newgate Mall, 3651 Wall Ave., Ogden, offers "Bread Basics: Whole Wheat Deliciousness," Saturday, 11:30 a.m., $10; "Culinary Kids: Thanksgiving Edition," Nov. 22, 11:30 a.m., $15 (801-866-1111 or classes@fykitchen.com)

Visit our website for premade and portable fire pit products reviews and more tips and techniques on outdoor cooking.

Author: Gary House

State parks offering fun activities

Utah's state parks staff have assembled a potpourri of summer outdoor activities. Dubbed ROCKIN' -- or Reaching Out Connecting Kids in Nature -- each event requires preregistration and is limited to 10 families. Participating families receive a free gift. The list of activities includes:

3 tablespoons dry milk or soy milk powderOne caution, said Oldroyd: If you're using clothing, such as a beanie for your cozy, it will pick up the aromas of the cooked food. So don't wear it at night, because the food aroma could could attract bears.1 cup couscous1/3 cup instant milk powderLOADED MASHED POTATOESAt home: Place ramen and seasoning packet ( 1/4 to all of the packet, to individual taste) in freezer bag. Pack chicken breast and peanut butter separately.In camp: Boil 1 1/2 cups of water. Add to bag containing ramen. Seal the top. Let sit in the "cozy" for about 10 minutes.

To register, see stateparks.utah.gov or call 800-322-3770 or 801- 322-3770.