Featured this week on ClevelandCooks.com.
2018 James Beard Blended Burger Project™
The James Beard Foundation Blended Burger Project™ challenges chefs to create their best burgers blending 75 percent ground meat (beef, venison, bison, turkey, etc.) with 25 percent cultivated, chopped mushrooms. According to the Mushroom Council, these sustainable burgers are healthier, lower in calorie and cholesterol and juicier than traditional burgers.
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By popular demand the 4th volume of the Cleveland Cooks™ cookbook series is being worked on now and should be available by Christmas. Volume 3 of the popular cookbook has over 285 pages of the best recipes from Cleveland area people. The focus of Volume 3 is Ethnic Recipes. Cleveland is home to over 100 different ethnic groups and each group has specialty recipes that have been handed down through generations. Cleveland Cooks™ Volume 3 – Ethnic Recipes contains recipes from over 45 different ethnic groups.
We are offering the popular Cleveland Cooks™ cookbooks at a special price.
Cleveland Cooks™ Volume 1 is sold out and now a collectors item.
Cleveland Cooks™ Volume 2 is in limited supply but still available.
Cleveland Cooks™ Volume 3 is also limited but still available.
For a limited time, and while supplies last, you can now order Cleveland Cooks™ Volume 2 or 3 at the special price of only $10 (regularly $15) plus shipping. Send a check or money order made out to Magnum for $10 plus $2 shipping (total $12) per book to
2800 Euclid Ave. Suite 500
Cleveland, OH 44115
Or pay securely with a credit card via PayPal.
Cleveland Cooks™ Volume 2
Cleveland Cooks Volume 3 – Ethnic Recipes
Save on Shipping when you order Volume 2 and 3 together.
Cleveland Cooks Volumes 2 and 3
Zeleke Belete, owner of the Ethiopian Restaurant Zoma in Cleveland Heights Ohio, told the ClevelandPeople.Com Food Adventurers that they had entered a Fork Free Zone and explained that Ethiopian food is eaten with the spongy injera bread instead of silverware.
Cucumber Raita (Cucumber in Yogurt)
Anjan Ghose, assisted by his wife Kathy, prepared a Cucumber Raita (Cucumber in Yogurt) at an Asian cooking demonstration at the 8th annual Cleveland Asian Festival. The side dish is made with cucumbers, yogurt and spices.
- 2 medium sized cucumbers, peeled and cut into 1/4″ cubes
- 32 oz plain nonfat yogurt
- 1/2 tablespoon table salt
- 1/t tablespoon red chile powder
- 1/4 tablespoon ground roasted cumin
Add all the ingredients in a bowl, mix well and refrigerate until served.