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Table talk, July 2

Rocky Mountain News

Published July 1, 2008 at 3 p.m.

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Sunny Anderson, host of the Food Network show How'd That Get on My Plate?, visited Boulder Ice Cream on a recent episode.

Photo by Food Network

Sunny Anderson, host of the Food Network show How'd That Get on My Plate?, visited Boulder Ice Cream on a recent episode.

Reese's new Batman-themed candy.

Reese's new Batman-themed candy.

Rocky reader Monica Langley shows off her Blue Cheese Potato Chips. The creamy creation was the winner of the recent Rockies Fan Fare Challenge contest.

Photo by Barry Gutierrez / The Rocky

Rocky reader Monica Langley shows off her Blue Cheese Potato Chips. The creamy creation was the winner of the recent Rockies Fan Fare Challenge contest.

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Produce pick

Lettuce.

Colorado is third in national production, with 45 million pounds grown annually.

I have a secret

On July 21, Whole Foods Market's Web site will feature a rotation of top local chefs on its video-blog cooking show, Secret Ingredient. Alex Seidel of Fruition, Jean Philippe Failyau of Osteria Marco, Elise Wiggins of Panzano, Z Cuisine's Patrick DuPays and Lachlan Mackinnon Patterson of Frasca are among the chefs who will show how to make a signature dish. Find it at wholefoodsmarket.com/ secretingredient.

Fail-safe

If you only buy one kitchen utensil, make it an instant-read thermometer. It's the only way to check that the burger and your other dishes are really a food-safe temperature of 160 degrees on the inside. You may notice that a lot of chefs carry them around in their pockets - they're a lot cooler than slide rules.

For more info on using that thermometer, check out the beef Web site, safeandsavory160.com.

Special apps

While you're entertaining that cast of thousands at your home on the Fourth, do a combo platter of appetizers. At least it will keep everyone from hovering around the grill:

* Spread a bit of creamy goat cheese on party pumpernickel rounds. Top with caviar or a sliver of smoked salmon and dill sprig.

* Cube Jarlsberg, cutting a piece of bread to the same size. Skewer with a small piece of dried apricot, dried plums or fig.

* Stuff Boursin garlic and roasted red pepper cheese into cherry tomatoes, spread on cucumber rounds and endive leaves, and sprinkle with chopped fresh herbs, edible flowers or sprouts.

Candy gone batty

Summer blockbusters and candy have been frequent co-stars this season. Snickers Adventure Bars and M&M Mint Crisp candies were tied to Indiana Jones, Airheads to The Incredible Hulk. Now The Dark Knight takes over with Reese's Pieces in Batman-themed black and blue, Kit Kat bars with the bat signal on them, and Reese's Milk Chocolate and Dark Chocolate Peanut Butter Bats.

Tasty TV

The latest episode of How'd That Get on My Plate?, airing at 10:30 p.m. Monday on the Food Network, focuses on strawberries and includes a visit to Hammond's Candies in Denver and Boulder Ice Cream. Host Sunny Anderson will get a hands-on look at the making of candies and ice cream, in strawberry, natch. An upcoming episode on eggs was shot here also, at a LaMar's Donuts in Broomfield and the Village Coffee Shop in Boulder.

The chips are in

Rocky reader Monica Langley has hit one out of the park with her UP Blue Cheese Potato Chips, the winner in the recent Rockies Fan Fare Challenge contest. Served nacho-style, the potato chips are layered with a Parmesan cream sauce, blue cheese and bacon. With the Rockies at Coors Field today through Sunday - and fireworks games on Thursday and Friday - it's your chance to take a swing at the snack. They're for sale for $6 at the concession stand behind Section 125 for the rest of the season.