COURAGE IN THE KITCHEN Couscous Pilaf
Couscous is a kind of pasta made from semolina, the hard wheat flour used to make spaghetti, rotini, linguine, vermicelli, penne, cannelloni and all the other varieties of pasta invented by talented I... Posted on 6/5/13 at 2:03 PM
LIKE A FISH OUT OF FARGO Rediscovering Pasta Salad
Recently, I began working at a locally-owned bakery and cafe that offers a lovely pasta salad each day.
I never gave much thought or consideration to pasta salad, until now. One lunch break, I tried ... Posted on 5/23/13 at 9:16 AM
STAFF BLOG EVERYDAY GOURMET Asparagus,Tomato and Feta Penne
Looking for something speedy for dinner? This delicious pasta dish is light, colorful and works great asside dish or main course. Asparagus is in season andit's time to takeadvantage of the tender gre... Posted on 5/16/13 at 9:37 AM
STAFF BLOG SHESAYSTV The Lost Italian: Pasta Primavera
Tony Sarello shows us how to make the perfect dsh to get us excitig for the much anticpated spring weather, pasta primavera!
1 pound penne pasta, cooked al de... Posted on 5/7/13 at 3:30 PM
STAFF BLOG GRAND FORKS GOURMET A tasty pasta special at 'Toasted Frog'
I headed over to the Toasted Frog in downtown Grand Forks for an early dinner tonight, arriving just a few minutes before they opened at 4 p.m.
I haven't been to the Frog for quite a while but was pl... Posted on 2/23/13 at 7:40 PM
Noodles by Leonardo’s durum mill and pasta plant in Cando, N.D., is shutting down for good, tentatively on Sept. 30. Company officials notified the North Dakota Public Service Commission, which regulates grain elevators, that it had ceased buying and milling durum in October 2011. The plant had a rated capacity of 84,000 bushels of storage.
North Dakota typically grows nearly three-fourths of the nation's durum, and its crop is prized for its golden color and high protein. This year's crop, however, is expected to be only about 24.6 million bushels, or about two-fifths of last year's.
North Dakota’s wheat crop surprises members with better-than-expected conditions The upshot of a three-day tour of North Dakota’s wheat fields by a bushel and a peck of industry types was that the crop looks surprisingly good.
“It’s better than I expected,” said Ben Handcock, who has organized the tour for 20 years for the Wheat Quality Council. “It’s better than most people expected.”
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