It seems that with each Taste of Home cooking school, a new and interesting gadget catches my attention. Last year, it was the one-handed rolling pin. This year, it was the asparagus peeler.

I can’t explain what it looked like, other than to say it looked like a pair of tongs with a carrot peeler on one side. I’ve never seen one before or if I had, I didn’t know what it was. It’s really pretty cool for peeling the bottom of the stem.

When I was growing up, I always thought of asparagus as a fancy vegetable. For some reason, I viewed it as expensive — something reserved for eating out or special occasions at home.

I’m not sure where those ideas came from, but they are long gone. While it may cost a little more than green beans, it certainly won’t break the bank.

One of my favorite snacks is an asparagus spear wrapped in a thin slice of ham that’s been spread with cream cheese. I can make a meal of these little jewels.

One of the trivia questions at the cooking school Saturday was about the difference between white and green asparagus. The answer was, “A suntan.”

White asparagus is grown underground to keep it from turning green. This pale version is more expensive than its green counterpart, mainly because it is more labor-intensive to produce. The white spears are usually thick and smoother than the green ones.

There’s also purple asparagus, which is smaller than the other two and fruitier in flavor.

All colors of asparagus are low in calories, contain no cholesterol and are low in sodium. Since early times, it has been used for heart health and as a diuretic. It’s best used the same day it’s cut or purchased, but will keep three or four days tightly wrapped in plastic in the refrigerator. Or you can wrap the ends in a damp paper towel for a day or two and still get that fresh taste and texture.

Be sure to wash your fresh asparagus thoroughly to make sure all the dirt and sand is removed. Enjoy this tasty veggie often, hot or cold, or as an appetizer, snack or side dish.

I hope everyone who attended the Taste of Home cooking school had as much fun as I did. I got to see lots of old friends and make lots of new ones. All the booths were great, the cooking show was fun and informative, the door prizes were spectacular and the ride on the Harley Davidson was memorable.

Thanks to all who participated and attended; and to Amberly Leverich and all the Globe friends who worked so hard on this event. Also, thanks to Globe Publisher Mike Beatty for being an awesome co-host. It was so much fun, I’m ready to do it all again next week!

Another big thank-you goes to the Saturday Night Idol group for asking me to be a judge. As someone who can’t carry a tune in a bucket with a lid on it, I was in awe of these talented singers.

Just getting up there in front of people and singing took more brave bones than I have. And “shy and terrified” Beth Lanyon mustered enough courage to belt out two great songs and win. With all the good singing and Duke Mason as the emcee, it was a great night.

One more thank you goes to Janet Prins for the oatmeal cake she recently brought me. It’s a super dessert, but I decided it makes a delicious breakfast, too.

I have a new cookbook — “Get Cooking” by Mollie Katzen — and wanted to share some of the recipes from it. The book contains simple recipes and lots of helpful hints for new and experienced cooks.

When giving her list of her kitchen must-haves, the author mentioned a waffle heat absorber. She said it’s a small, round corrugated metal insulation pad that you can put under a pot on the burner and it allows your lowest heat to be even lower for simmering.

Again, if I have ever seen one of these, I didn’t know what it was. I will do some investigating.

The teriyaki chicken thighs come out tender and juicy with the tasty sauce surrounding them. Substitute 3 to 4 pounds of wings instead of the thighs for a great snack or appetizer.

The basic mashed sweet potatoes can be made ahead, cooled, covered with foil and refrigerated for up to three days. To reheat, let the covered pan come to room temperature, then bake — still covered — at 350 degrees for about 30 minutes.

You can top these potatoes with some toasted walnuts or pecans. Or for a really different twist, add really ripe banana instead of the brown sugar.

The cherry clafoutis (pronounced “cla-foo-TEE") is French for “to fill” and is a cross between a cake and a jumbo fruit pancake. The clafoutis’ crepe-like batter makes a dramatic-looking dish sure to get ooohs and aaahs.

You can mix and match fruit for this dish and well-drained canned fruit works well, too. Cut-up larger pieces of fruit before using.

Danielle Edmonds, the cooking specialist for Taste of Home, prepared a clafoutis at the cooking school and it looked and smelled fabulous. Plus, I just like to say the word “clafoutis.”

Have a safe week and happy eating!



Teriyaki chicken thighs

1⁄2 cup soy sauce

1⁄2 cup water

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 tablespoon dark brown sugar

1 tablespoon sugar

8 chicken thighs

Preheat oven to 400 degrees. Combine all ingredients except chicken; whisk to mix well.

Rinse chicken under cold water and pat dry with paper towels. Place skin side up in single layer in 9-by-13-inch baking pan. Pour sauce over chicken. Bake in center of oven for 30 minutes uncovered and undisturbed. Baste chicken with the liquid that accumulates in the pan; bake 15 more minutes. Baste again; bake 15 minutes more.

Internal temperature should be 170 degrees. If not, bake for up to 20 minutes more. Remove chicken from pan and skim clear fat from pan. Serve chicken with sauce spooned over it. Yields 4 servings.



Basic mashed sweet potatoes

3 pounds (about 6 medium) sweet potatoes, peeled and cut into chunks

1⁄2 teaspoon salt

1 to 2 tablespoons brown sugar (light or dark)

1 teaspoon fresh lemon or lime juice

Place potatoes in boiling water; cook 15 to 20 minutes or until quite soft and a fork can be easily inserted into them. Drain in colander; transfer to large bowl. Add salt, brown sugar and lemon or lime juice. Mash until smooth. Yields 4 servings.



Cherry clafoutis

2 tablespoons butter

11⁄2 cups pitted black cherries (frozen⁄not thawed, or fresh)

11⁄3 cups plus 1 tablespoon unbleached all-purpose flour

11⁄2 cups milk

3 tablespoons sugar

4 large eggs

1 teaspoon vanilla extract

1⁄4 teaspoon salt

Preheat oven to 350 degrees. Put butter in 9-by-13-inch baking pan and place in preheating oven for one or two minutes to melt. Remove pan from oven and carefully tilt in all directions to coat bottom and corners of pan. Set aside.

In small bowl, toss together cherries and 1 tablespoon flour. Set aside.

Pour milk into blender or food processor or large bowl. Add sugar, eggs, vanilla and salt. Blend or whisk until smooth. Sprinkle in remaining 11⁄3 cups flour and process or whisk just until the flour is incorporated. It’s OK if some lumps remain. Pour batter into prepared pan then scatter the coated fruit randomly but evenly over the batter. Bake for 30 to 35 minutes or until puffed and lightly browned around the edges. Serve hot or warm cut into large squares. Yields 6 servings.

Address correspondence to Cheryle Finley, c⁄o The Joplin Globe, P.O. Box 7, Joplin, Mo. 64802.