Re: Menus Need More Veggie Dishes, Food Court, Feb. 6
As a longtime vegan, I thank you for your recent article advocating more veggie dishes on Denver menus. A long time ago I heard the advice, “If you want a great vegetarian meal, don’t go to a vegetarian restaurant; go to a great restaurant and order something vegetarian.” As you imply in your article, fruits and vegetables are much more flavor intensive than meats, and chefs should learn to fully exploit that fact.
Mark W. Reinhardt, Denver
Must we put animals through suffering in order to enjoy a special taste sensation?
I would put before you the evidence presented in Michael Pollan’s, “The Omnivore’s Dilemma,” which takes a good look at where our food comes from, and what the true costs of it are, in terms of energy and resource expenditure, environmental impact, sustainability and, I would argue, social justice. Whether you choose to be veggie, or eat more fruits and vegetables for health and pleasure, there remains this compelling argument that we all need to be more conscious and mindful — much more — of what we eat.
John Krotchko, Denver
My husband and I go on secret exploratory fact-finding missions to weed out the veggie-friendly from the veggie-intolerant. Fewer than two items constitutes an unfriendly establishment. So far our favorites have included Luca D’Italia and Duo. Table 6 and any Kevin Taylor establishment are on our “unfriendly” list. Don’t trust their websites; they aren’t always up to date.
Rachel Griffin, Denver
My impression is that diners wanting vegetarian meals are like sailors who expect that since the wind is free, everything else about a sailboat should be free too. Lovers of foie gras, truffles and Waygu beef expect to pay a lot. Do vegetarians?
Joe Markey
In December my husband and I visited The Broadmoor hotel and had dinner at the beautiful Penrose Room. When making the dinner reservation my husband let the staff know I was vegetarian ahead of time, as there was not a single veggie item on the menu. The waitstaff asked if I trusted them to surprise me at mealtime. I said yes and was pleasantly presented with a beautiful stuffed apple and walnut creation.
Mercedes Downie
A bigger Cocoa Ripple Ring?
Help! Just made the Cocoa Ripple Ring and I am worried. It is only 2.5 inches high and I can’t imagine that that is right! Any help would be appreciated, especially before I dump it and start again. (Made it in a rose-shaped, 8-cup bundt pan.)
Ellen A.
I’ve had the same trouble with this recipe in a big pan, so finally increased it by half and it works perfectly.
Cocoa Ripple Ring Plus
This recipe is altitude-tested and works in an 8- or 10-cup bundt pan.
Ingredients
3/4 (1 1/2 sticks) cup butter
1 cup plus 2 tablespoons sugar
3 eggs
2 1/4 cups flour
3/4 teaspoon salt
3 teaspoons baking powder
1 cup plus 2 tablespoons milk
1 1/4 teaspoons vanilla
1/3 cup unsweetened cocoa
3/4 cup sugar
Directions
Cream butter and sugar. Add eggs and beat well. Blend dry ingredients and add, alternating with milk. In a small bowl, combine cocoa and sugar. Generously grease a 2- or 3-quart Bundt pan. Spread half of batter in pan. Sprinkle most of the cocoa mixture over batter. Cover with the rest of the batter and finish with remaining cocoa. Bake 35-45 minutes, until a toothpick inserted in cake comes out clean. Cool 1/2 hour, then invert onto plate.
