Home Food What’s Cookin’, Good Lookin’? Share A Recipe For The Fourth

What’s Cookin’, Good Lookin’? Share A Recipe For The Fourth

Anyone hungry? The Fourth of July is upon us and local chefs are bringing out their cookbooks.

Grilling this weekend? Putting the Wolf range through its paces at home? Going out? You’d never know it by looking at our svelte and lissome selves but we happen to like good food here at NEWS24-680 and we want to share the wealth.

The Young Tigers on our tech team and Night Desk lean towards healthy eats and know where to go to get them, especially after those ten mile cross-country bike rides. Our Veterans of a Certain Age lean toward traditional cooking styles and dishes, including the – excuse us a moment while our taste buds pop – this bountiful bowl of Risotto alla Milanese.


We’ll be sharing a few favorite recipes with the readership in the coming days and invite you to send in your own because we happen to know that among those attorneys, CEOs, pizza delivery dudes, and mums and dads out there among our readership there lurk some pretty accomplished hash-slingers.

Share the wealth.


  1. Dan’s 4th of July Hot Dog Recipe
    Buy hot dogs. Safeway is good or Diablo or Lunardis if you have money.
    Light grill
    Put hot dogs on grill
    Make sure you cook evenly on all sides and don’t just napalm one side like I always do
    Take dogs off grill and put in TOASTED bun (you can do this on the grill if you are good)
    Load up bun with ‘tard, relish, onions, little itty bitty chunks of tomato or salsa if you are a real shef
    Eat dog
    Have beer

  2. Love risotto and will try it alla milanese. Beautiful color!! I like to make strawberry or apple crepes to start our Fourth:
    you will need:
    1 egg, beaten
    1/4 cup skim milk
    1/3 cup water
    1 tablespoon vegetable oil
    2/3 cup all-purpose flour
    1/4 teaspoon white sugar
    1 pinch salt

    The Best Part!!
    1 cup sliced fresh strawberries
    Fresh whipped cream!

    In a large bowl mix egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
    Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
    Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and with warmed chocolate if desired. Repeat with remaining crepes.

    Whipped Cream
    1 cup whipping cream or heavy cream
    1 teaspoon vanilla

    Pour the cream in the bowl: Leave the cream in the refrigerator right up until you’re ready to whip it. When ready, measure it into the bowl of a stand mixer or a metal bowl. Add the vanilla and other flavorings.
    Increase mixer speed to medium and begin whipping. For the first several minutes, the cream will be very frothy and bubbly.

    Watch for firm peaks to develop in the cream, usually 7 to 8 minutes) This is usually the best time to stop whipping and serve the cream.

    Serve it up and think of me!

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