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ENTERTAINMENT
By Jasmine Wiggins | March 9, 2011
When I'm making roast chicken, I like to keep everything else very simple. I'll typically roast green beans or asparagus, but this time I decided to go with brussels sprouts. I know not everyone is a fan, but I guess I'm the odd one out. I really like them, and was reminded that I do not eat enough of them, so into the basket they went. Roasted Brussels Sprouts 1 lb brussels sprouts 1/2 tsp pepper 1 tsp salt Balsamic vinegar Heat oven to 400 degrees. Rinse brussels sprouts.
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FEATURES
By Kit Waskom Pollard | October 2, 2014
At Lib's Grill in Perry Hall, Chef Daniel Chaustit welcomes the summer months with bright colors and the fresh flavors of seasonal fruits. This salad celebrates a variety of flavors and textures, combining crunchy fennel, meaty pistachios, tangy goat cheese, sweet strawberries and earthy beets. On the plate, the riot of color “screams summer,” says Lib's Grill manager Nick Liberatore. Great flavors, fun colors and wild textures? That's definitely something to shout about. Roasted Beets and Goat Cheese with Pomegranate Molasses & Fennel Salt Serves 4 2 pounds assorted beets 2 tablespoons neutral oil, such as vegetable oil Salt to taste ¼ cup toasted pistachios 1 tablespoon roasted fennel seeds ¼ cup strawberries, hulled 1 cup baby arugula 1 bulb baby fennel ¼ cup sherry vinegar ¿ cup kosher salt ¼ cup goat cheese Pomegranate molasses (available at most Middle Eastern or Asian markets)
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NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | February 27, 2008
My oven has convection-roast and convection-bake settings. I understand convection is a heat-circulating fan, but the roast vs. baking part confuses me. What difference does it make to the oven if I leave the lid off a meat pan? In food language, roast and bake really aren't different. Both are done in an open pan, usually in an oven. We refer to cooking meats and vegetables in an open pan as roasting, while cakes, cookies and pies are baked. But convection, which uses fans to circulate air, is a different beast.
SPORTS
By Mike Klingaman and The Baltimore Sun | September 25, 2014
Wes Unseld has never been one to seek the spotlight. Yet there he was on Thursday, surrounded by media, NBA players past and present and several hundred youngsters who packed the gym at the Unseld School in West Baltimore for the promotion of a Washington Wizards preseason basketball game to be played in Baltimore on Oct. 20. "It's a big treat for the kids here to see some of the old [Baltimore] Bullets and the new Wizards," said Unseld, 67, a Hall of Fame center who played 13 years for the franchise in both cities.
NEWS
By Julie Bykowicz, The Baltimore Sun | May 4, 2010
Generations of Maryland politicians celebrated Tuesday former Gov. Marvin Mandel 's recent 90th birthday at a dinner in College Park that featured countless age jokes and heartfelt tributes, as well as a handful of awkward moments and surprise reunions. Mandel, a conservative Democrat who has maintained friendships with elected officials on both sides of the aisle, attracted such notable guests as Republican National Committee Chairman Michael S. Steele and Rep. Steny H. Hoyer , the House majority leader.
FEATURES
By Julie Scharper, The Baltimore Sun | April 19, 2012
Former Mayor Sheila Dixon listened intently, scribbling notes on a legal pad, just as she had in countless meetings. But the topics of conversation Thursday evening were not those that were discussed in City Hall — at least not to her face. Dixon sat onstage at the Comedy Factory in Power Plant Live as radio hosts and comedians skewered her over the scandals that led to her resignation from the mayor's office two years ago. They ragged on the gift cards meant for the poor that she was convicted of stealing, and one even banged a shoe — a reference to her actions at a particularly heated City Council meeting.
NEWS
By Joe Stumpe and Joe Stumpe,KNIGHT RIDDER/TRIBUNE | February 6, 2005
Sometimes only roast beef will do. You know the kind of roast we're talking about - seasoned crust, big beefy flavor and juicy center. Not a fancy steak you can cut with a butter knife, or a pot roast braised until it's falling apart, but an honest piece of meat with flavor and texture. The problem is how to achieve this ideal roast. All too often, roast beef turns out as tough, dry, stringy and flavorless as the proverbial shoe leather. In fact, I'm convinced that's why roast beef seems to turn up on a lot fewer tables these days.
FEATURES
By Arthur Schwartz and Arthur Schwartz,New York Daily News | March 6, 1991
"I miss the gravy," confided an often-quoted nutritionist, a public vegetarian. "So I tend to cook stew and pot roast a lot for my family."She has a husband and two teen-age sons who are definitely not vegetarians."I give them all the meat, but I sneak a little gravy and put it on potatoes or pasta," she says. "The gravy has all the flavor of the meat without the meat. It's only cheating a little bit, don't you think?"That gravy goes far to satisfy meat cravings is something our forebears need not have been told by a nutritionist.
NEWS
By Liz Atwood and Liz Atwood,Sun Staff | December 10, 2003
Planning to cook a holiday roast this year? You'll first have to figure out how much to buy. The National Cattlemen's Beef Association suggests 6 ounces of cooked, trimmed beef per person. Lean boneless roasts, such as tenderloin and eye of round, will yield two 6-ounce servings per pound before cooked. Rib-eye roasts, which have more trimmable fat, will yield one to two servings per pound before being cooked. Here are other tips on selecting, storing and preparing roasts: * Choose beef with a bright cherry-red color and make sure to check the "sell-by" date.
ENTERTAINMENT
By Catherine Mallette
The Baltimore Sun
| June 20, 2013
Just week 2 into our CSA challenge, and I had a mid-week meltdown.  Someone in my empty-nest, two-person household sent me a text saying he was picking up dinner. "Don't get any vegetables!" I texted back, anxious about the eight different kinds of vegetables aging by the day in our refrigerator. It had been a busy first half of the week, with parents visiting and late nights at work. Most of the spinach and all of the strawberries were eaten, and the kale was being cyrogenically preserved in the freezer, but the rest of the week's pick-up was, as yet, uneaten.  My text was too late.
ENTERTAINMENT
By Evan Siple | December 10, 2013
Annabel Lee Tavern, which celebrated its sixth birthday this past weekend, is well known for its unending dedication to the mythos of Edgar Allan Poe in its decor, atmosphere and oh, yes of course, its cocktail menu. A seasonally rotating selection of Poe-inspired creations to whet the whistle, all of which pay homage to the author's many works. This season's inspiration comes with its own set of hits, one in particular is a loving tribute to an enchantress named Isadore (featured in Poe's poem "To Isadore")
ENTERTAINMENT
By John Thomas, For The Baltimore Sun | November 21, 2013
One of the staples of Maryland eating is pit beef. There's something special about the flavor produced when cooking a beef roast over fire. It's not the most common sandwich to see at the stadium, but when done correctly, it makes for an easy and extremely tasty tailgate. This recipe has you doing most of the cooking at home before the game, with an easy reheating step at the parking lot. Maryland-style pit beef Makes 10-15 sandwiches 1 tablespoon black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 1 tablespoon chili powder 4-6 pounds top, bottom or eye round beef roast 10-15 soft kaiser rolls 2 large white onions (sliced very thin)
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | June 25, 2013
Just barely into our CSA challenge, I had a midweek meltdown.  Someone in my empty-nest, two-person household sent me a text saying he was picking up dinner. "Don't get any vegetables!" I texted back, anxious about the eight kinds of vegetables getting older by the day in our refrigerator. It had been a busy first half of the week, with parents visiting and late nights at work. Most of the spinach and all of the strawberries were eaten, and the kale was being cryogenically preserved in the freezer, but the rest of the week's pickup was, as yet, uneaten.  My text was too late.
ENTERTAINMENT
By Catherine Mallette
The Baltimore Sun
| June 20, 2013
Just week 2 into our CSA challenge, and I had a mid-week meltdown.  Someone in my empty-nest, two-person household sent me a text saying he was picking up dinner. "Don't get any vegetables!" I texted back, anxious about the eight different kinds of vegetables aging by the day in our refrigerator. It had been a busy first half of the week, with parents visiting and late nights at work. Most of the spinach and all of the strawberries were eaten, and the kale was being cyrogenically preserved in the freezer, but the rest of the week's pick-up was, as yet, uneaten.  My text was too late.
EXPLORE
By Beverly Southall | May 22, 2013
Happy Memorial Day - and thank you to all our veterans who gave their lives so we can live in freedom. God bless them and their families. Coming events at Good Shepherd in Perryville include: June 2, all you can eat breakfast from 8 a.m. to 12:30 p.m. at Good Shepherd Catholic School, 810 Aiken Avenue in Perryville. Adults - $7. Children under 12, $4. Children under 5 are free. June 8 will be the strawberry festival at the Good Shepherd Catholic School, 810 Aiken Avenue in Perryville from noon to 6 p.m. with a spaghetti dinner from 4 to 7. June 15, a pig roast and live music at the Good Shepherd Catholic School, 810 Aiken Avenue from 2 to 5 p.m. Harmony Lodge will hold its monthly all you can eat breakfast June 8 from 7 to 10 a.m. The second annual Cody G. Richardson Relentless Run 5K and 3K fun walk will be held June 1 at Perryville Middle School to benefit the Cody G. Richardson Memorial Scholarship Fund.
ENTERTAINMENT
By Richard Gorelick,
The Baltimore Sun
| March 28, 2013
Artifact Coffee, Amy and Spike Gjerdes' follow-up to their acclaimed Woodberry Kitchen , has been growing on me. In the span of eight days, I had two of my favorite restaurant entrees of the past year at Artifact Coffee. The first night was a 12-hour braised pork shoulder with rigatoni, tossed with roasted turnips in a pesto made from sharp-flavored ramps, the early spring vegetable sometimes called wild garlic. Another night was a sublime stew of chicken, carrots, parsnips and kohlrabi bathed in red wine.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | January 30, 1991
Ann Henry of Ellicott City sent us this "no fail" recipe for Mary Martara of Baltimore. Mary said she had always wanted to prepare a standing rib roast recipe but "shyed away because it is so very expensive." Be sure to follow Ann's recipe exactly. "You will have a tender, juicy roast with well-done slices on the outside and medium and rare slices on the inside," Ann says.Perfect Standing Rib Roast1 standing rib roast, 4 to 6 poundsSalt and pepperAllow roast to come to room temperature, three to four hours before serving.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | June 25, 2013
Just barely into our CSA challenge, I had a midweek meltdown.  Someone in my empty-nest, two-person household sent me a text saying he was picking up dinner. "Don't get any vegetables!" I texted back, anxious about the eight kinds of vegetables getting older by the day in our refrigerator. It had been a busy first half of the week, with parents visiting and late nights at work. Most of the spinach and all of the strawberries were eaten, and the kale was being cryogenically preserved in the freezer, but the rest of the week's pickup was, as yet, uneaten.  My text was too late.
HEALTH
By Andrea K. Walker | February 25, 2013
New research has found that the Mediterranean diet is linked to a healthy heart. The diet is rich in vegetables, fish, olive oil and nuts. Thinking of switching or adopting some of the principals of the diet? Here is a Mediterranean diet recipe from the Mayo Clinic to get you started. Have a healthy recipe you'd like to share? Send it to andrea.walker@baltsun.com. Ingredients 1 small eggplant, peeled, cut into 1/4-inch slices 1 small yellow zucchini, cut into 1/4-inch slices 1 small green zucchini, cut into 1/4-inch slices 6 medium mushrooms, sliced 1 sweet red pepper, seeded, cored and cut into chunks 2 tablespoons plus 1 teaspoon extra-virgin olive oil 6 cups water 1 1/2 cups coarse polenta (corn grits)
NEWS
By Joe Burris, The Baltimore Sun | February 7, 2013
Robert Prettyman walked along the uneven ground surrounding Anne Arundel Community College's resource management building and pointed to soil erosion, storm runoff and other evidence that the area is losing its battle against the elements. "You can see the erosion. It's a mess," said Prettyman, 51, a student at the college. He then ventured down a series of weather-beaten steps in the woods to a small waterway known as Divided Creek. Runoff from the resource management building flows through underground pipes and spills into the creek before heading to the Magothy River and Chesapeake Bay. Prettyman, a Glen Burnie resident studying ecosystem restoration and environmental monitoring, wants to stem that tide of erosion, and he recently came up with a project to reduce and naturally filter some of the runoff from the building.
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