Saturday: Weekend

What the Focaccia?

By AMERICA’S TEST KITCHEN Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven_focaccia stems from focolare and means “fireplace”_they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the ...

For more streamlined chicken enchiladas, use a slow cooker

By AMERICA’S TEST KITCHEN Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas_one that utilized our slow cooker to make the filling and that enabled the ...

chili cook-off

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — There’s nothing like a bowl of chili to keep you warm on a winter day. While thousands of spectators prepare to watch sled dog teams race across the central Upper Peninsula next weekend, Northern Michigan University’s Hospitality Club ...

Skip the box

By AMERICA’S TEST KITCHEN Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed ...

Peanut blossom cookies with a more robust peanut flavor

By AMERICA’S TEST KITCHEN Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They’re simply a peanut butter cookie topped with a Hershey’s Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut ...

The calendar

EDITOR’S NOTE: Information for the Community Calendar should be submitted in writing, including the phone number of a contact person, no later than one week before the event. Mail to The Mining Journal, Attention: Newsroom/Community Calendar, Box 430, Marquette, MI 49855; fax to 906-228-2617; ...

A cookie in a skillet?

By AMERICA’S TEST KITCHEN A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a ...

All hail the QUEEN

MARQUETTE — There’s a new burger joint in Marquette Township slated to open as soon as possible, owners say. What was once Rendezvous Tattoo has now transformed into Queen City Burger Co., a casual restaurant located at 2712 U.S. 41 West that’s owned by Eric Curtis and Dave ...

Pizza Oven owner marks 4 decades

By THERESA PROUDFIT Iron Mountain Daily News KINGSFORD — When Eva Gall chased Danny Antonini and his friends out of her restaurant with a broom in the early ’60s, neither had any idea he someday would take over as Pizza Oven owner. Gall and Pat Goulette started the Pizza Oven more ...

Make a flaky and crisp deep-dish pizza at home

By AMERICA’S TEST KITCHEN If you’re from the Northeast, or if you haven’t been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake. Real Chicago-style pizza is certainly thick, but its texture and flavor are something special: Instead of being ...

Restoration Baking Co. looking to expand

NEGAUNEE — Tammy Carlson of Restoration Baking Co. has vast aspirations as she looks into selling baked goods at her own retail space and to continue helping women who have fallen on hard times get back on their feet. Tammy, who works alongside her daughter-in-law, Josie Carlson, said she ...

Cheesy nachos to get your party started

By AMERICA’S TEST KITCHEN These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you’ll have enough nachos to really get the party started! If you like your nachos ...

Beef tenderloin

By AMERICA’S TEST KITCHEN The center-cut tenderloin — often called chateaubriand — comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy. We knew that a simple preparation ...

Every bite counts

kelsie dewar At the most basic level, the purpose of food is to provide us with life-sustaining nourishment. But it’s much, much more than that. It brings us together. Whether it’s time spent cooking or enjoying a meal around the dinner table with the ones we love, food often serves as ...

Chinese chicken salad offers an enticing variety of tastes

By AMERICA’S TEST KITCHEN With its juicy oranges, tender chicken and a crunchy topping, Chinese chicken salad offers an enticing variety of tastes and textures. But many versions seem to have lost their way, weighted down with gloppy sauces, lackluster chicken, sugary canned orange segments ...

Cake News

MARQUETTE — Two established bakers from different Upper Peninsula businesses recently teamed up for a new Food Network series called “Winner Cake All.” Premiering Monday at 10 p.m., “Winner Cake All” is a 13-episode series where four teams made up of two bakers demonstrate ...

Make hearty chicken and sausage gumbo without all the work

By AMERICA’S TEST KITCHEN This classic New Orleans specialty is built on a roux_a cooked mixture of fat and flour that must be stirred constantly, sometimes for an hour or more, until it is deep brown. To get the same depth of flavor with much less hands-on work, we turned to a dry ...

Simple 1-pot pie

By AMERICA’S TEST KITCHEN The delights of classic chicken pot pie are many_from the burnished, flaky crust to the luscious, savory filling. But putting it together can be a chore: Between making pie dough (which often requires pulling out a food processor), poaching chicken in one pot and ...

Try some flavor-packed spinach dip with herbs

By AMERICA’S TEST KITCHEN Spinach dip can feel like the responsible, healthy choice on an appetizer buffet but that doesn’t mean it has to be bland or boring. For a spinach dip to really taste good, we found that both the ingredients and the method were key. We packed tons of flavor ...

Flourless chocolate cake minus all the fuss

By AMERICA’S TEST KITCHEN Incredibly rich and impossibly smooth, flourless chocolate cake is elegant, refined, and universally beloved. But recipes for this intense, deeply chocolate dessert typically require complicated techniques. Our take on this indulgent cake minimizes fuss without ...