The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, December 12, 2007

A great day at the office...

I love my job. I get to work with amazing people and I learn something new every single day. The fact that I get to help shape The Enquirer's food coverage is just, well, gravy. Really, really good gravy. Food is universal yet specific to culture, class, country, etc... All of that makes for a subject matter that is growing and evolving all the time. And it can be, dare I say, fun.

But a good friend of mine had even more fun at work today. He's an exec for a major corporation headquartered here (the company has nothing to do with food, by the way) and his boss took him and his colleagues to
The Party Source for a cooking class. The chef made spicy cashews, lamb and feta sliders; caramelized onion, apple, prosciutto and good Parmesan cheese pizza; and smoked salmon with crème fraîche and dill on blini.

My friend shared one of the recipes with me...

Lamb and Feta Sliders
Prep time 25 minutes
1 pound of ground lamb
½ cup of feta
box of frozen spinach, thawed and squeezed dry
1 1/2 teaspoons of rosemary, minced
1 egg
¼ cup dry breadcrumbs
freshly ground pepper
King's Hawaiian rolls

Combine all ingredients (everything except the rolls) in a large bowl. Form meat mixture into small patties. Saute patties in large skillet (the recipe he gave me didn't call for oil or non-stick spray, but I would recommend it as lamb is pretty lean) over medium heat until browned on both sides and cooked through. Serve on rolls.


at 12:51 PM Blogger Cin Twin1 said...

The recipe sounds good. I would probably omit the bread crumbs (was that supposed to say 1/4 cup) to better adhere to the Paleo diet, and serve it with lettuce leaves instead of the rolls. I do like the feta spinach combo though. I will try it out and let yall know. I might try buffulo or venison as an alternative to lamb...oh the wheels are turning now!

at 2:29 PM Anonymous Schottzie03 said...


What's it like to have a job you love??? With a boss who feeds you something other than BS?

Isn't most gravy "really, really good gravy"?

at 3:54 PM Blogger Nicci King said...

CinTwin: Yeah it was a 1/2 cup. My bad... And you wouldn't need breadcrumbs, especially since you add egg. Let us know!

Schottzie: Are you serious about the gravy question? Just wondering because I've had some bad gravy in my life. And I would venture to say most of it is the opposite of really, really good. Or even really good. Or good, for that matter.

at 12:32 PM Anonymous Schottzie03 said...

I've been very lucky and very blessed in my gravy life...but gravy is definately is something that can turn out nasty.

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