Savour August 2018

Š Berthoud Weekly Surveyor

August 23, 2018

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Berthoud Weekly Surveyor August 23, 2018

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ecky and I are in a suburb of Sacramento, Surveyor Calif., this week for Columnist some much-needed fun and relaxation. Oh, did I happen to mention two of our grandkids are living out here as well?

They are ages eight and five and are delightful most of the time.

It dawned on me that a West Coast recipe might be welcomed for this edition of Rudy our “Savour Dining Guide,” Hemmann and I came up with two. The first is a basic cheese sauce.

The second is a Scotch egg recipe which, while tasty, is a bit more involved.

(This is my way of saying it is labor intensive.)

The cheese sauce may be used a number of different ways; on vegetables, served as an appetizer on crusty bread, or as a sauce on Scotch eggs.

West Coast Cheese Sauce ¼ cup sour cream 6 tablespoons Parmesan cheese 2 tablespoons Butter Buds (*See Notes) ½ to 1 cup evaporated skim milk, Add up to 1 cup until desired consistency is reached.

Place all ingredients in a small sauce pan and heat to boiling. Reduce heat and simmer for 5 minutes. Serve warm or room temperature.

West Coast Scotch Eggs 6 hard-boiled eggs (carefully peeled) 4 to 6 ounces smoked salmon, shredded 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup flour 2 eggs (lightly beaten) 1 cup bread crumbs 1/4 cup Parmesan cheese (finely grated) In a mixing bowl, blend salmon, Dijon mustard, salt and black pepper.

Place flour, bread crumbs and Parmesan cheese, and lightly-beaten eggs in 3 separate bowls. (You should have one bowl with flour, one bowl with bread crumbs and Parmesan cheese and one bowl containing the lightly-beaten eggs.)

Divide salmon mixture into 6 equal balls, flattening with your palms. Roll each egg in flour and then wrap with flattened salmon. Roll in flour again, then the beaten egg, and lastly seasoned bread crumbs with Parmesan cheese. Repeat with each egg. Place coated eggs on a wire rack over a cookie sheet.

Bake for 10 to 12 minutes at 325 degrees. Serve warm or at room temperature.

*Notes: You may be asking “What are Butter Buds?” Here is the answer.

Butter Buds are fat and cholesterol-free concentrated butter-flavored granules which can be used in place of butter, margarine or oil. Butter Buds are available in granulated sprinkles in a convenient shaker bottle.

Butter Buds Sprinkles are available in a 2.5 oz tabletop shaker. They are available nationally in many supermarkets and are usually found in the sugar substitute or baking aisles.

I do not know who stocks the item locally Enjoy!

Berthoud Weekly Surveyor August 23, 2018 Page B3

Curious about tapas? Try One Point Six North in downtown Berthoud

By Shelley Widhalm The Surveyor

If you’re curious about tapas, those small plates of delectable trendy treats, One Point Six North’s opening this month will give you some answers — and great food.

“We’re taking tapas to the next level,” said Annie DeCoteau, co-owner of One Point Six North, 405 Fifth St., with her husband Bob. “It’s not going to be going to a restaurant and getting appetizers. We’re elevating it. We’re making it fancier.”

The DeCoteaus will feature a menu of tapas, “shareables” for groups of two to three, cocktails, and weekend brunches in a fine casual atmosphere. They chose tapas because they love eating out and sharing two to three items off of a menu to try different things.

“We aren’t big-meal people, yet we love to sit and relax with a drink, some food and enjoy each other’s company,” Annie said. “One Point Six North combines flavorful drinks with delicious food in a comfortable environment. We encourage people to sit and relax with us.”

The DeCoteaus built their tapas restaurant in the former Tito’s Mexican Grill, a 2,000-square-foot building next door to Rise Artisan Bread Bakery & Café that has the same address. They remodeled the interior; installing new flooring, building two bars, and converting the second floor into an additional dining area.

“We have a variety of seating options to add to the comfortable atmosphere,” Annie said.

Downstairs features one of the bars, a lounge area, and table seating, and upstairs there is the second bar and table, and communal seating. Additional seating is on a 450-square-foot patio, which includes another lounge area around a fire pit and a culinary herb garden to grow items for the menu.

Courtesy photos (Top Left) Charcuterie board available at One Point Six North. (Top Right) Bob DeCoteau of Berthoud and his wife Annie, stand on the patio of their new tapa restaurant, One Point Six North, in late May while working on renovating the space to house their new venture. (Bottom Left) The newly rennovated chic and modern interior of the restaurant. (Bottom Right) One of the small plate options available at One Point Six North - Asiago cheese stuffed risotto balls served with house made marinara.

“Dining with tapas is different than dining on a three- or four-course meal,” Annie said. “Tapas will flow to the table as the kitchen prepares them and they are ready. Diners will receive cold tapas first, followed by the quicker-prepared items, and lastly the longer-to-prepare items.”

Tapas literally are a “lid” or “cover,” and in the early days a slice of bread was served with drinks to keep out the flies. Tapas evolved as bar owners wanting to gain business made them fancier, while keeping them small.

“We are serving our own take on tapas, having decided to step outside of the boundaries of traditional Spanish tapas,” Annie said, referring to tapas like garlic shrimp, croquettes and patatas bravas.

The DeCoteaus will offer a farm-to-table flare and vegetarian options in many of their tapas. They will use seasonal, local produce and products like fruits, vegetables, jams, honey, cheese and eggs. They also will feature locally-brewed beer, cider, wines and spirits on their beverage menu and will source breads, baguettes, focaccia and croissants from Rise Bakery.

“Sourcing locally is really important to us,” Annie said. “We live in an area where we are lucky to have so many amazing local producers.”

The DeCoteaus held a double ribbon cutting at noon, Aug. 17, with the Berthoud Area Chamber of Commerce for One Point Six North and Rise Artisan Bakery & Café. One Point Six North will be open 4-9 p.m. Tuesday to Wednesday, 4-11 p.m. Thursday to Saturday, and 4-9 p.m. Sunday. Brunch and cocktails will be served 9 a.m.-2 p.m. Saturday and Sunday.

“When going for tapas with friends you are enjoying each other’s company, conversing, and sharing small plates as they come out of the kitchen,” Annie said. “It’s a much more relaxed dining experience.”

Page B4 August 23, 2018 Berthoud Weekly Surveyor

Spanish kings and small plates with big taste - a brief history of tapas

By Amber McIver-Traywick The Surveyor

The tapas trend has been growing for years in the United States and has finally made its way to Berthoud in the form of newly opened One Point Six North. It’s chic, in-style and delicious but if you’ve never ventured into the wonderful world of small plates let this be your introduction.

Tapas are in fact small plates of food meant to be shared. More specifically the Royal Spanish Academy defines tapas as, “A small portion of any food served to accompany a drink.”

Traditionally tapas are enjoyed between meals but as the tapas experience has evolved it has become a meal in and of itself and is still often times enjoyed with (Above) A Statue of King an adult beverage but that isn’t Alfonso X of Castile, the area that would become a requisite.

Spain, one of the potential The variety of food served originators of the Spanish in modern tapas restaurants is tradition of “tapas” or eating small portions of food as varied as there are culinary traditions around the world. You along with wine. could be served anything from seafood prepared a multitude of ways, figs with goat cheese, hand pies, charcuterie, creamy risotto, pickled veggies, tapenade, kabobs, stuffed mushrooms, potatoes in all of their glorious forms, meats prepared a million different ways – including spicy chorizo, dips of every kind, croquettes stuffed with cheese, roasted nuts and desserts of every persuasion – the possibilities are literally limitless. It’s a fun and delicious way to experience a wide variety of flavors and textures in one meal.

This style of food service originated in Spain but the actual history has become a bit blurred with time.

One origin story has the concept of tapas beginning with either King Alfonso X also called The Wise King of Spain, King Alfonso XIII, King Fernando XVII or King Fernando VII. Apparently, whichever king it was, became

BERTHOUD DINING

A & W Restaurant 120 Bunyan Ave. 532-2272

New China Chan Restaurant 506 Welch Ave. 532-3895

Berthoud Pizza Co. 527 N. 4th St. 344-5292

One Point Six North 405 5th St. 970-344-5625

Brick Oven Pizza & Subs 269 Mountain Ave. 532-4747

Pizza Hut 821 Mountain Ave. 532-1111

Cocina 400 Mountain Ave. 344-5022

Rise Artisan Bread 403 Fifth St. 970-795-2253

Cornerstone Cafe 250 Mountain Ave. 344-5360

Side-Tracked 237 Welch Ave. 532-9905

Da Bean 434 Mountain Ave. 532-1451

Subway 307 Mountain Ave. 532-9818

Derby Grille 110 Bunyan Ave. 532-0986

Trailhead Cafe 250 Mountain Ave. 532-9886

Grandpa’s Cafe 903 Mountain Ave. 532-2254

Whistle Stop Tavern, The 535 S. Third St. 988-9257

ill and wasn’t able to eat anything but very small amounts of food with a little wine at any given time. After eating like this for an extended period of time the king made a full recovery. He then made a decree that small amounts of food should be served along with alcohol anywhere it was served in order to help improve his subject’s health. You can still find bars that serve small plates for free in Spain today although it’s more common to have to pay for the food.

Some food-centric historians believe tapas may have originated with Spanish farmers and field workers who consumed small meals accompanied by wine throughout the workday to give them the energy boost they needed after working hard in the fields all day to sustain them between meals.

Probably one of the most convincing stories goes something like this, one of the aforementioned kings didn’t get sick but did go on a journey and while stopping at an in inn along the way was given a glass of wine covered with a piece of cheese or bread to keep dirt and bugs out. The king decided to go ahead and eat the cover (top = tapadera) as did the rest of his entourage – either the bug shields hadn’t been on the glasses long or they were really hungry. After that it is said the king would always ask for “tapas” with his wine from that point forward because, well, he apparently really liked it.

Regardless of how it all came about it’s a common way for people living in Spain today (and now Berthoud) to get together and socialize as they drink and share a variety of these small plates of delectable foods. Tapas bars are lively places made for conversation, laughter, and having a good time.

Berthoud Weekly Surveyor August 23, 2018 Page B5

Canning: Eco-friendly, healthy, tasty and easier than you might think

By Shelley Widhalm The Surveyor Canning foods does not require a lot of equipment but does take some knowhow to make sure it is done right and the food is kept safe.

Larimer County Extension offers instructional fact sheets, food workshops, phone apps and ask-an-expert advice on food preservation from canning fruits and vegetables to making canned pickles and jellies.

“It’s quite popular right now,” said Edie McSherry, extension agent for food safety education at Larimer County Extension. “A lot of people are wanting to be self-sufficient, maybe growing their own food or buying from a CSA (Community Supported Agriculture) or farmers market because they have control over what’s in it, the sugar and additives.”

All kinds of foods can be canned, such as fruits, vegetables, sauces, salsas, jams, jellies, relishes, pickles and pickled vegetables.

In McSherry’s experience, the top three foods canned in Colorado are peaches to enjoy beyond the short summer season, tomatoes from the

garden or farmers market, and green beans from the excess in the garden to use up before they spoil.

Foods can be preserved by canning, freezing or dehydrating — and canning is the most labor intensive, said McSherry, who has been canning for 35 years and teaching canning classes through Larimer County Extension for 15 years, assisted by master food safety advisor volunteers.

Larimer County Extension has specific instructions for canning that are focused on different types of food.

The instructions need to be followed precisely for safe food handling and, for Colorado’s higher altitude, extra time needs to be added to the timing and processing methods, McSherry said.

“It’s really important that people only can foods that have instructions from a reliable source, like CSU Extension or Ball, for instance,” McSherry said, referring to Ball Mason Jars.

Canning involves placing the food to be preserved into jars and heating it to a temperature that destroys microorganisms that can cause

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Courtesy photo

Larimer County Extension provides instructional information on canning like this photo of some of the tools used in the canning process.

food-borne illnesses and deactivates enzymes that can cause food spoilage. The heating of the jar and later cooling vacuum seals the lid to help prevent further spoilage during storage.

“It keeps their nice color and bright texture,” McSherry said.

The first step in canning is to know which of the two safe canning processes to use, depending on the acidity of the food, McSherry said. The processes are boiling water bath canning or pressure canning, she said.

“Most people when they start canning learn the water bath method first. Operating a pressure canner takes some experience,” McSherry said.

Boiling water bath canning is necessary for high-acidic foods like fruits, jams, jellies, relishes, tomatoes and vegetables that are pickled in vinegar, which makes the food acidic.

The food is processed in a water bath canner, a large pot with a tight-fitting lid and wire rack to hold the jars.

Larimer County Extension recommends using standard mason jars, treating the fruit, processing it in the boiling water bath and then allowing the jars to cool.

The second method, pressure canning, is required for low-acidic foods, such as low-acid vegetables, meats, beans and soups. The food is placed in a pressure canner, which builds pressure from steam to heat it to a high enough temperature to destroy Clostridium botulinum. C botuli-

num, which is present in soil, is a heat-resistant bacterium that causes botulism food poisoning and can be deadly.

As an anaerobic bacterium, C botulinum can survive in the absence of oxygen and can multiply when a vacuum is created in the jar, McSherry said. To destroy it, the food must be processed in a pressure canner at the pressure required to achieve 240 degrees Fahrenheit, as stated on the food preparation fact sheet for canning vegetables.

“Review the entire recipe and instructions for canning to be sure you’re comfortable with all the steps, because you can’t miss any. And plan the time, because you need uninterrupted time for processing,” McSherry said.

Canners can benefit from some simple canning tools, like a funnel to place the food in the jars and tongs to pick up the jars when they are hot, McSherry said. They also should opt for canning or pickling salts that do not have any additives, she said. Salt can have an anti-caking solution to prevent clumping but can cause the liquid to become cloudy in the canning process, which also can look like the result of molds growing in the jar, she said.

“I find it very satisfying,” McSherry said. “I like that I can be a little creative in making some unique jams and jellies you can’t always find in the grocery store. I give them away as gifts.”

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Meat me in the laboratory for burgers of the future

By Dan Karpiel The Surveyor Are you ready for lab-grown meat? I’m not sure I am, but it’s coming.

Lab-grown meat, sometimes called “cultured meat” or “in-vitro meat” is real meat, it’s not some synthetic concoction, on an atomic scale very similar to the meat from animals.

While the methods of growing the cultured meat vary slightly between various enterprises under-taking production, basically cells are harvested from a real live animal and those cells are then “fed” nutrients to divide and grow in a laboratory in a fashion similar to the way in which they grow in an animal’s body.

The harvested tissue has some of its cells, similar to stem cells used for tissue regeneration in humans, that can reproduce quickly and are then isolated from the rest of the tissue. Those cells are then transferred into vials where they can be multiplied to create various strains. Once the cells begin multiplying they are transferred into a medium in a bio-reactor that creates conditions similar to that found in a living body where the muscle fiber beings to grow. The biggest difference is the lab-grown meat consists entirely of muscle fibers. There is no blood or blood vessels, connective tissue or fat.

Unsurprisingly, lab-grown meat is a controversial topic. Supporters point out that growing the meat in a laboratory rather than in a field has numerous environmental benefits. For example, according to a story in Wired Magazine, a single cow will consume 11,000 gallons of water in a year, and with Americans eating over 26 billion pounds of beef in a year there are some serious conservation advantages to growing at least some meat in a lab. With Earth’s population currently exceeding 7.6 billion humans, feeding everyone requires

a large world-wide industrialized agriculture system, which supporters of labgrown meat say contributes to greenhouse gas emissions and other pollutants.

Another advantage supporters of lab-grown meat point to is the ability to have greater control over what is in the meat, for example its fat content. According to an article in The Atlantic, lab-grown meat can be produced with healthy fats, such as omega-three fatty acids, rather than less-healthy fats that are in farm-raised beef, for example.

There are downsides, however, that even supporters of lab-grown meat admit poses problems making it widely available. One is the cost, and while still in the early stages of development, the first lab-grown burger cost over $330,000 to produce, according to Wired. Yet supporters express confidence that as scientists learn more about the process and perfect their production methods, costs can drop substantially.

Another downside is the fact that animal agriculture provides a livelihood for billions and billions of people world-wide. Livestock does more than just provide food, especially in the developing world, where large animals (like cows) are used to plow fields and serve as draft animals. A chicken provides eggs throughout its life that people sell to earn money before sending the chicken to slaughter for its meat. Large and small-scale fishing operations provide income for people in virtually every country on the planet.

Lastly, for many people lab-grown meat just does not sound very appetizing. Is reading this article making your hungry? Because researching and writing it did not. Yet, as with everything, there will be a segment of the population that does find the idea of lab-grown meat appealing. Those folks will have the ability to make a choice what kind of meat they prefer in the next few years, as start-ups that are working on bringing lab-grown meat to the market state they expect to be able to produce enough to sell in small quantities by 2020.

Berthoud Weekly Surveyor August 23, 2018 Page B7

Meal delivery companies bring restaurant quality food directly to your home

By Shelley Widhalm The Surveyor

Prepping meals can be time consuming, and ordering food to-go may not always be the best option for the waist or the wallet.

Meal delivery companies offer an alternative by getting meals to your door in two ways: the entire meal already prepared or the ingredients and recipes to make those meals in what is called a meal prep kit. The kits eliminate some of the work of menu planning, shopping for the ingredients and doing the chopping and mixing, while also offering restaurant-quality meals that can be enjoyed at home.

Meal delivery provides everything that is needed—choosing which way to go depends on the appeal of the offerings, how much you want to spend for each meal or plan, and how frequently you want the meals shipped. The offerings have food and cooking oriented names like Blue Apron, Sun Basket, Freshly, HelloFresh, Plated, Purple Carrot, GreenBlender, PeachDish and Chef’d.

Blue Apron, founded in 2012 and based in New York City, delivers everything that is needed to make a meal at home, including chef-designed recipes and farmfresh, locally sourced ingredients in pre-measured quantities. The name of the service comes from the blue aprons chefs wear as they’re learning to cook and refers to lifelong learning in the culinary field.

Subscribers can choose from a two-person or a family plan in a variety of dietary preferences, delivered in insulated boxes. The two-person plan consists of two or three recipes portioned for two people and delivered once a week. The family plan for four consists of two to four recipes.

The cost for the two-person plan is $9.99 per serving and $59.94 per week for three recipes, and the four-person plan is $8.99 per serving and $71.92 per week for four recipes with no extra cost for shipping. The prep and cook time for each of the plans is estimated at 45 minutes.

Sun Basket, founded in 2012 and based in San Francisco, delivers recipes and pre-measured ingredients that are organic and seasonable in a variety of dietary options. Subscribers can choose from 18 weekly options, delivered once a week in insulated boxes, and expect to make meals within 30 minutes.

The service offers two types of menus. The classic menu offers a selection from 18 recipes a week — subscribers can choose three recipes with two or four servings, priced at $11.99 a serving. For the family menu, subscribers can choose from six family-friendly recipes and select two, three or four recipes. Each recipe has four servings and is $10.99 per serving.

Another option for meal delivery is to have someone else do the cooking and have the meal delivered already prepared.

For example, Freshly, Inc., founded in 2015 and based in Phoenix, Ariz., is a weekly subscription meal service that lets customers choose meals from a rotating weekly menu of more than 30 gluten-free options that also are peanut-free — plus, the service can accommodate a variety of dietary preferences. The meals can be for breakfast, lunch or dinner.

Chefs prepare and cook the meals, which are delivered fresh in a refrigerated box and can be heated up and ready in less than three minutes. The meals are pre-portioned and come with nutritional information, heating instructions and an ingredient list, and they are free of artificial ingredients, preservatives and added sugars.

The plans, which all include free shipping, vary in cost, depending on the number of meals.

For four meals a week, the cost is $12.50 a meal and $49.99 for the week. For six meals, the cost is $9.99 a meal and $59.99 a week. Nine meals is $9.99 a meal and $89.99 a week. For 12 meals, the price lowers to $8.99 a meal and $107.99 a week.

All three plans allow customers to skip weeks or cancel their plans. And subscribers do not need to be home for the deliveries.

Page B8 August 23, 2018 Berthoud Weekly Surveyor