Food Network Recipe Developer Sarah Copeland

Ex Says Never Getting Back Together Lyricsalign: left;”>Sarah Copeland, a fellow graduate of the Missouri School of Journalism, was kind enough to take a break from her fabulous Food Network job to talk to me and offer a behind-the-scenes glimpse of our favorite cable network. (Photos courtesy of Sarah Copeland)

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On the opening day of Julie and Julia, Sarah Copeland tried to make clear why her husband needed to buy tickets in the morning. He just laughed.

“But everyone is talking about it,” she said, worried the movie would sell out and ruin date night.

“You just think everyone is talking about it because you work at the Food Network,” he said. It isn't Star Wars, he reasoned.

For Copeland, whose 9-5 job and greatest passion is food — both cooking and growing it — it's easy to get caught up in the culinary world. Professionally trained by the Institute for Culinary Education, Copeland worked as a personal chef in France and has experience in the famed kitchens of Savoy and Café Boulud. But as a recipe developer for the Food Network, she has to cater to a broader demographic. Continue reading “Food Network Recipe Developer Sarah Copeland”

Cornmeal Sparkle Cookies

Isn’t “sparkle cookie” a great term of endearment? As in, “Ohhh my little sparkle cookie!” payday loans near me When I’m a grandmother, I’m absolutely calling my granddaugher that and making this recipe for her all the time.

Until then, I occasionally refer to my friend Kat as “Sparkle Cookie,” and I made her a batch when she was feeling sick. Can’t you tell I’m gonna be a good grandma?

Anyway, these cookies are a cross between a corn muffin and shortbread. They aren’t too sweet, which I always appreciate. Although I don’t drink coffee, I bet they’d be nice with a cup. So, from now until I’m someone’s favorite grandma, I’ll be having mine payday loans no credit check with tea.

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Cantaloupe Ice

cantaloupe-iceSome might call this granitas. Among certain company, I might, too. But when it comes down to it, it’s ice, and anyone can make ice. Not to mention, granitas just sounds too fancy for something inspired by an old cantaloupe.

Now, it wasn’t so old it had gotten moldy in any way, but it was extremely overripe, which means it had an overpowering flavor that I just found inedible (though not as terrible as the overripe kiwi I once tried. Imagine artificial kiwi flavor on steroids.) Anyway, the cantaloupe wasn’t bad, it was just too cantaloupey.

So I put it in a blender with a squeeze of honey, stirred in chopped mint and let it freeze, knowing cold dulls the taste of things. When it was solid, I scraped it with a fork to get tiny ice shavings that melted instantly in your mouth, leaving behind a manageable flavor of cantaloupe — that almost floral quality of melon eventually being joined by mint. I found myself eating it slowly (rare for me) and enjoying its refreshing properties.

This method can, of course, be applied to any combination of fruit and flavors. Try Strawberry Lemon Basil Sorbet in this way if you don’t have an ice cream maker.

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Ginger-ade

I have a growing obsession with ginger. It’s a strong flavor, but I love it. Ginger ale is the only soda I still drink. Reed’s Ginger Brew or Bundaberg’s Ginger Beer are even better.

I tried making my own ginger ale after finding a recipe at An Hour in the Kitchen and I had whey leftover from making cheese. Then I tried a ginger beer recipe from a Caribbean cookbook I found at the library. Waiting for the proper chemical reactions to take place wasn’t my favorite, so I started experimenting.

I came up with something I call ginger-ade. It’s not ginger ale, ginger beer or ginger juice, but a very flavorful ginger drink. It’s ginger-infused water, mixed with honey and other fruit juices. And you don’t have to wait a few days for the mixture to ferment. (If you want bubbles though, add soda water.)

The recipe can be tweaked depending on your tastes and what you have on hand. I’ve made versions with orange juice, limeade and pineapple juice. However you do it, the result is a tangy, refreshing drink that’s a mix of citrus, spice and ginger. And it makes your stomach feel amazing.

Also see: Ginger Berry Ice Cream

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