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Yogurt-Marinated Chicken Kebabs with Tzatziki

Yogurt Marinated Chicken Kebabs (Nikki Sawyer Moore photo)

Yogurt Marinated Chicken Kebabs (Nikki Sawyer Moore photo)

Nikki Sawyer Moore bug 2013Recently, I demonstrated how to make this dish for a promotional shoot on cooking with herbs for a grocery store and was reminded of how good it is. Best when prepared ahead, it’s a recipe seemingly made for these early spring days when you want to make the most of the day, but still end it with a fresh and satisfying meal. The fact that you can do so much ahead also makes it a smart choice for company.

If you’ve never used yogurt as a marinade, you might find the concept strange, but it is the perfect remedy to the common complaint of dry chicken kebabs. The yogurt helps keep the meat moist even if it spends a little too much time on the grill. The lemon juice adds brightness and the rosemary, with its characteristic aroma, roots the dish firmly in the Mediterranean. Read the full story

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Parmesan Gougeres stuffed with Mushroom Duxelle

Parmesan Gougeres (Nikki Sawyer Moore photo)

Parmesan Gougeres (Nikki Sawyer Moore photo)

Nikki Sawyer Moore bug 2013I’m often asked what my culinary specialty is. It’s a difficult question to answer. My business, which offers in-home cooking classes and personal chef services for dinner and parties, requires me to accommodate many requests. Some clients want nothing more than to learn how to make authentic Italian pasta while others want to learn how to fold the perfect shrimp dumpling. Dinners and parties require similar flexibility. Some clients want traditional Southern dishes while others want to recapture the tastes of a trip to the south of France or the Thai-inspired mussels they enjoyed at a restaurant in New York. I love the freedom and creativity that catering to any and all requests brings to my work, but if I had to focus on one cuisine it would have to be French cooking. Read the full story

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Black bean soup with salsa garnish

Black bean soup

Black bean soup

Nikki Sawyer Moore bug 2013Twice a year, in the fall and spring, I try to limit new grocery purchases and instead try to create as many meals as possible from the ingredients in my kitchen. This is a time for checking expiration dates, using up small portions of things like barley and lentils, and cleaning out the freezer. Read the full story

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Green Tea ‘Matcha’ Madeleines

Green Tea Madeleines (Nikki Sawyer Moore photo)

Green Tea Madeleines (Nikki Sawyer Moore photo)

Nikki Sawyer Moore bug 2013These Green Tea “Matcha” Madeleines are the result of a kitchen mishap. Yesterday was warm, spring seemed like it might finally be ready to make an appearance, and I wanted nothing more than to whip up some ice cream and enjoy it without having to eat it under a blanket for warmth. Weeks ago, on a whim, I’d picked up some culinary grade Matcha green tea powder from the store and with all the other ingredients for ice cream on hand it seemed I was well on my way to enjoying a fresh batch of green tea ice cream. Then things went wrong. Read the full story

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Tom Yum Goong: Thai Hot & Sour Soup with Shrimp

Tom Yum Goong (Nikki Sawyer Moore photo)

Tom Yum Goong (Nikki Sawyer Moore photo)

Nikki Sawyer Moore bug 2013I have always loved the folk story about stone soup. Hungry travelers arrive at a town whose inhabitants all turn down their requests for food. In response, the resourceful travelers build a fire and set a pot filled with water and a stone upon it. The townspeople, curious to see what the travelers are doing, venture out of their homes to ask what they are making with only a stone and water. Read the full story

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Chef-driven & locally inspired, Kindred opens on N. Main

Manager Blake Pope (left) and owner Katy Kindred talked at Kindred Restaurant Wednesday. Davidson's newest restaurant opens Thursday night. (David Boraks/DavidsonNews.net)

Manager Blake Pope (left) and owner Katy Kindred talked at Kindred Restaurant Wednesday. Davidson’s newest restaurant opens Thursday night. (David Boraks/DavidsonNews.net)

By DAVID BORAKS
DavidsonNews.net

dining news bugIt wasn’t hard to tell Wednesday morning that Kindred Restaurant on North Main Street was just 24 hours from opening its doors: Workers were finishing a few last-minute tasks, a delivery of fish arrived, and the phone was ringing.

This Thursday, Feb. 19, is opening night for the long-awaited eatery at 131 N. Main St. Restaurateurs Joe and Katy Kindred have turned the century-old druggist’s shop and former gnome museum into what promises to be a showcase – not only for history but for a menu of “chef-driven” cuisine relying on fresh ingredients from small, mostly local producers. Read the full story

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