I don’t even like pate, and I can’t get enough of this. This recipe is by Mrs. Andrew Scott.
Ingredients
Last spring I took the Basic Cooking Techniques class taught by Chef Michael Montgomery at the Culinary School of the Rockies. This five day class covers every thing from sourcing food ingredients and basic knife skills, to basic cooking skills including blanching, braising, grilling, roasting, and deglazing. Chef Michael, shares his passion for good food and people through entertaining stories of french culinary school and restaurant life. He begins each day slowly with a cup of coffee and a review of the days menu, techniques covered, and timing of the preparation of specific recipes. The pace builds throughout the day to a hectic frenzy as all the students coordinate the timing of each tasty dish. The day culminates with a lovely sit down dinner. Wine is poured, the pace slows and everyone relaxes and tastes, critiques, and enjoys the creations of the day. The conversation bubbles with enthusiasm, stories emerge and strangers become friends. I learned alot about cooking in this class, but I think the most important lesson was to slow down, and relax and savor that which you have created.
Potatoes Dauphinois, was one of my favorite side dishes from the course. It is exceptionally good for entertaining, since it can be made ahead of time and reheated before serving, simplifying the chaos of orchestrating a perfectly timed meal.
If you are concerned about fat consumption, cut the cream with chicken stock. The resulting recipe isn’t as rich as the original recipe, but still very tasty.
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Directions
Coming in from the slopes rosy-cheeked and hungry, wouldn’t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven? Fennel seed adds a bright sassy note to this age-old favorite.
To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green. I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section. But then I tried kale salad. Now, kale is on the top of my grocery list. I buy two and three bunches at a time, and consume it all myself.
So, when my friend Linda called and said that she and her husband Chris had baked Kale chips at Terra Bistro, I just had to give it a try. These are better than potato chips! Nutty, salty, crispy, and nutritious. Easy to make. I baked four leaves to try and figure out how to make them, and then ate them all standing right in the kitchen. If I had any more kale, I’d make another batch. What a find.
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Directions
My mother spends the summer in a small cabin on Wolf Lake, in the Catskill Mountains. Though only two hours from New York City, it is truly “peace on earth”… that is until company arrives.
And company comes all summer long. My brothers and I, with families in tow, make an annual sojourn back to the lake. We eat too much, drink too much, and laugh enough to make up for lost time together. We revisit old memories and make new ones. Those who live close by, visit weekly. I call my mother and hear the new stories. Stories that I am not a part of.
Last weekend, my brother Jim and his family were at the lake and my mother served steaks with Smith and Truslow’s Organic Tarra·Cardamom Rub (her favorite). I was touched that my nephew Corey liked the rub so much that he ordered some as a gift. It made me feel like I was a part of the gathering, even though I wasn’t there. Half-way across the country, I felt connected.
Serves 2
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Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce. Béarnaise is one of my favorite sauces, and this one did not disappoint.
They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.
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Directions
Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled halibut. What a nice complement to fish.
They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.
Ingredients
Directions
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I grew up picking blueberries in the summertime. We’d make pies, muffins, and fruitbowl. My favorite was always pie. If I could manage to hide a piece, I liked to save it and have it for breakfast. To this day, every time I eat a blueberry, I think of my summers on the lake.
Ingredients
Every time I eat a blueberry, I think of my summers on the lake. One weekend, my brother Steve made up this recipe. It tastes great on top of vanilla ice cream. Like Lynn, he doesn’t measure anything, just tastes and adjusts.
In a saucepan, combine blueberries, port, honey, and organic ground cinnamon. Heat until it thickens. Pour over ice cream. Most excellent!
Of course, it always tastes better if you eat it at the lake.
Sugar and spice and … a little bit naughty. But oh sooo fun. No bourbon in the house, but I do have a fifth of Jack Daniels in the cupboard (next to the oven cleaner) for when my mother comes to visit. Last night I sauteed apples with some sugar and spices, poured in some Jack and popped it in a pie crust and it was awesome. This pie is more on the savory than sweet side, so a dollop of vanilla ice cream or whipped cream balances the flavors nicely.
Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.
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Have you noticed the tiny baby apricots, or plumcots, at farmer’s markets lately? They look so pretty and taste delicious with creamy brie and toasty nuts. This appetizer is quick and easy to assemble, with a great balance of flavors and textures.
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I never measure. That’s why I like Jamie Oliver – a dash of this and a shake of that. Also his accent is adorable. This combination of ingredients always works, no matter the proportions.
In your food processor, whip up:
Looks pretty over little curly fusilli noodles, or keep on hand to brighten up sandwiches.
“My brother and his wife are coming to town, can you make a pan of your brownies for dessert?”, asked my friend Val.
“I gave you the recipe last year.”
“I know, but they don’t taste the same when I make them.”
That’s because you have to follow the recipe. It is all about beating the eggs with the sugar for 10 minutes, you can’t cut it short. This recipe is from “Tender at the Bone” by Ruth Reichl. I loved this book. It is a memoir of food memories with great recipes sprinkled throughout.
Sometimes you just need a little comfort food. This recipe is from my sister-in-law, Kathy.
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The slight tang from the yogurt balances the sweet cherries. The crunch from the nuts adds texture. Perfect with coffee. Bring a plate in for your co-workers and you’ll be employee (or boss) of the day.
This recipe only makes 4 scones. Indulge yourself.
We grill chicken more than once a week and I’m often looking for ways to change it up a bit. I love our new Ginger·Mustard Rub. It’s easy to use, and tastes like you spent the afternoon in the kitchen. In a pinch, you can add the spice blend to your chicken and let it sit for 20 minutes before cooking. (Although, I like to marinate it overnight so that the flavors infuse the chicken!)
Serves 2
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The beauty of this dish is that once you prepare it, your entire dinner is done. Vegetables (broccoli and mushrooms), protein (chicken), calcium (cottage cheese, milk and swiss cheese) and carbs (noodles). Throw it in the oven, pour yourself a glass of chilled Chardonnay, and relax!
This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Seafood and Sausage Gumbo.
The parsnips and lemon give this soup a slight twist on the traditional chicken soup. Whenever anyone gets a cold, I make them this soup. (more…)
Seizing on a chicken thigh sale, I marinated a couple packs and grilled them the next day. Big hit! Before leaving for a Memorial Day Weekend trip three days later, I grabbed the last two thighs from the refrigerator and threw them in the cooler. When the kids demanded a Taco Bell stop, I pulled out the chicken for myself. Still moist, still infused with that great gingery zing. Sure beats Taco Bell! The measurements are approximate; I just threw them quickly into a ziplock. Just make sure there’s enough liquid to cover all the chicken. The key ingredient is the Organic Ginger·Mustard Rub.
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This recipe is great for entertaining, since you can make it ahead and throw it in the oven while you are getting ready. It is equally good with rice or a baked potato. The recipe is modified from a recipe in the Barnes and Noble, “Chicken -over 400 fabulous recipes for all occasions”.
Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.
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You could just serve plain old bread with dinner tonight. Or, you could surprise your guests with these delightful little herbal clouds of cheesy goodness. It’s worth the extra effort!
The recipe only makes 4, so double it if you want more.
“You don’t make the cookies?”, my mother asked appalled.
“Why would I make the cookies? I don’t have any kids.”, I replied.
“You make them and give them away”, she responded.
“But most of my friends don’t have kids either.”
“They’d still like them.”
No they wouldn’t. The last thing my friends want in the month of December is a plate of cookies. Especially these cookies. You eat one, and you can’t stop. It starts with a small Santa Claus (the littlest cookie), before you realize it, you’ve stuffed a bell, a Christmas tree, and a ginger bread man (the largest cookie) into your mouth. They complement both coffee and wine, so you can have them for breakfast, and after dinner. Or, have one for lunch with a glass of milk. The recipe calls for a pound of lard. I know what’s in them, but I still can’t turn them down.
This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it. It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If you are interested in learning more about the class, read my post on Potatoes Dauphinois.
I am a big brussels sprout fan. Usually prepare them with garlic and salt, but this recipe is a nice change. The sweet acid of the cider complements the nutty flavor in the Brussels sprouts.
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Directions
The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.
Pairing Suggestion: A dry white Riesling complements the spice from the red pepper. We enjoyed it with a 2006 Snow White Riesling from Snow Farm Vineyards. Or, a very lightly oaked chardonnay works nicely with the butter in the broth and bread.
When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt. Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.
4-6servings
Ingredients
This refreshing, citrusy dressing complements Tex-Mex or BBQ.
Zest and juice of 2 limes
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
2 tablespoons honey
½ cup extra virgin olive oil
1 teaspoon fine sea salt
½ teaspoon organic ground cumin
Organic ground black pepper to taste
½ cup sour cream
Small bunch of cilantro, chopped
Blend in food processor or blender and toss with fresh greens.
Care to Curry?
With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe. It is a meal in a bowl – veggies, carbs, and protein all in one pot. If you need more kick, add more cayenne. Serves 4 as an entree and six as a side.
Every farmers’ market, people ask about turmeric. They don’t know what it tastes like, but the want to buy it. Is there is a gorrilla marketing campaign touting the health benefits of Turmeric? Yes, yes, I know it’s good for you. But I like it cause it tastes good. Our curry powder contains turmeric, and I often throw it in eggs to change things up a bit.
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Directions
I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.
6-8 servings
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Directions
John and I go to most of the Rockies’ home baseball games. I’m good for about one hot dog a year. I’ve tried just about every concession stand in the stadium, and have not yet found anything to eat that remotely resembles its original food ingredients. So, now we bring our lunch/dinner to the park. One of my favorite snacks is curried popcorn. It turns your fingers yellow, so serve it with lots of napkins. (more…)
I like turkey, but with just two of us, roasting a whole turkey is a little excessive. Instead, I buy the turkey breast tenders at whole foods and roast them. They are a little less than a pound a piece, so one is perfect for the two of us.
In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.
Owner and acclaimed chef Craig Stoll shared this with San Francisco Chronicle readers. There isn’t much that you can make at home that recaptures the magic of Delfina Restaurant, but this comes close.
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When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg!
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My long lost friend Karen sent me this recipe. Last 4th of July, Karen’s daughter, Dana Hinchliffe, won a blue ribbon in the Northern Maine Fair with this recipe. I wish Karen lived closer so we could sit down and enjoy some of Dana’s cookies with a cup of coffee. Thanks for sharing Dana!
(makes 3 dozen cookies 2 ½ inches)
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It’s such a traditional dessert that it’s a cliche – but nothing beats that homey inviting smell of an apple pie baking in the kitchen. Once you learn the pie crust, the rest is easy as . . . well, easy as apple pie.
First, make pie crust. Then,
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I love the smell and taste of ground fennel but can’t find too many recipes that use it. Replacing the traditional celery salt with fennel in cole slaw gives it a fresh new lift.
You know how sometimes olive tapenade alone is too salty, and fresh figs alone are – well, a little too figgy? This is the perfect marriage of salty and sweet, and pairs wonderfully with creamy goat cheese. Freezes well too.
Combine in a cuisinart and blend to desired consistency, but retaining a bit of chunky texture:
2/3 (ratio, not cups) pitted Kalamata olives
1/3 (ratio, not cups) ripe fresh black figs
Serve with crostini and plain goat cheese.
Lemon meringue, apple, pumpkin, blueberry, shoe fly pie – my grandmother made them all and was rightly very proud of her masterpieces. She was so eager to get feedback that before a guest could finish swallowing the first bite, she would lean in and demand “How much would you pay for a pie like that?!” Her recipe is easy and never fails. You too can be a proud pie maker.
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This was fun to make and serve on Halloween night, but it would also make for a festive fall or holiday appetizer. The oozing cheese and cream make for a very rich dish, so a crisp green salad complements it perfectly. I served it with Insalada del Campo, a perennial favorite at Delfina Restaurant in San Francisco. Delfina’s owner and chef Craig Stoll generously shared it in the San Francisco Chronicle. The pumpkin recipe is from my most recent issue of Gourmet. Here it is.
I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.
Chips and Southwestern Salsa (aka Cowboy Caviar)
Baked Brie with Honey, Spiced Nuts and Apricots
(adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet)
Note: Jean taught me this trick: add a dollop of sour cream or cream cheese to spinach and you won’t get that gritty feeling in your teeth. I tacked that trick onto this recipe and upped the cumin.
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“Happy Donut.” The name doesn’t exactly market that fact that they also sell the most delicious sandwiches known to man. Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber – all necessary to cool down the fiery chili-encrusted pork at the core – these Vietnamese sandwiches are dangerously addicting. If you don’t have immediate access to a Happy Donut or its equivalent, here’s an (I’m sure non-authentic, but satisfies the craving) equivalent. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast, with Vietnamese style ice-coffee. Thus the name.
Ever since I can remember, we’ve had this cranberry sauce at both Thanksgiving and Christmas. It makes a lot, which is good, because everyone likes it.
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Note: I think the original recipe had walnuts or pecans in it. My brother Joey doesn’t like anything with nuts, so over the years, it was dropped from the ingredients.
Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled salmon.
They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.
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Directions
While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in less than 12 hours. Saturday, the sun returned to reflect off the snow laden branches. A spectacular first day of spring!
We returned to Denver on Sunday to find the circuit breaker thrown on our refrigerator and freezer. Everything inside was a bacterial cesspool and had to be tossed in the dumpster. Our stove has been disconnected, so we are now without a cook top and oven for the next few weeks.
After an arduous trip to the grocery store to replace all of our chilled staples, we threw together a tasty meal, worthy of the first day of spring, grilled chicken with Herbes Provencal and spinach salad with grapefruit and walnuts.
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We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.
If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.
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The early evening breeze tempers the heat from the afternoon sun. The light shifts from bright to golden, and the mountainside glows greener than I ever remember—a reward for enduring all those days of pounding rain.
This spectacular mountain-scape serves as a backdrop for Pascal and Reese, our chefs for the evening – here to share their grilling secrets. Everything Pascal says is charming. His French accent and animated style entertain the eclectic group gathered on the patio. Reese, the notable Chef de Cuisine, plays a perfect straight man to Pascal’s humor. Reese raises an eyebrow to one of Pascal’s comments and the guests respond with a giggle.
While we listen raptly to Pascal describe how to repair a “broken” Bernaise sauce, a local wine distributor circles among us pouring tasting glasses of excellent pairings for the trout and halibut that Reese is preparing. [I failed to get the names of the wines, but I will update you as soon as I find out what they were]. As the glasses are filled and refilled we become more animated, begin chatting with one another and asking about seasonings and grilling techniques.
I am here to present our freshly ground organic spices and to learn how Pascal and Reese use them to create their marvelous meals. We have a small gift of spices for each of the guests and they respond enthusiastically; pleased to know they can order them on line; amazed at the vibrancy of their flavors and aromas.
In one short class, we grilled halibut and prepared trout en papillote, Bernaise sauce, beurre blanc sauce, gribiche sauce, and my favorite, watermelon salsa. What a charming and educational evening.
Good news, there are more classes to come. Pascal and Reese are hosting three more grilling nights throughout the summer. So, if you are in Beaver Creek on July 25th, August 8th, or August 22nd, stop by the 8100 Mountainside Bar and Grill in the Park Hyatt and enjoy the fruits of Pascal’s and Reese’s labor. The demonstration starts at 4:30. Be sure to come early to grab a seat under an umbrella near the grill. Sample their delectable morsels and sip expertly chosen wine pairings, while picking up great culinary tips in an idyllic setting.
Simple and satisfying.
2 large avocados
Juice of 2 limes
½ teaspoon organic ground cumin
½ teaspoon fine sea salt
Small bunch of cilantro, chopped
Pomegranate seeds for garnish (optional)
Mash roughly with potato masher, top with pomegranate seeds and serve with chips.
The simple step of infusing the olive oil with dried thyme, oregano and red pepper flakes before drizzling it on the mozzarella adds verve to this lovely, aesthetically pleasing classic from the island of Capri.
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Sage and rosemary are a savory addition to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn’t overwhelm the delicate filling.
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Pie Crust
Use recipe for Florence Ueberroth’s Famous Pie Crust, adding
Roll out crust thinly between two sheets of waxed paper. Set aside until filling is done.
Filling
Instructions:
Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.
This all-around popular stuffing plays a great supporting role to the main event.
Ingredients:
1 lb crusty bread, cut to bite-size cubes (10 cups)
3 medium onions, chopped
4 celery ribs, chopped
1 tsp dried organic thyme
1/2 tsp dried organic parsley
1/2 tsp dried organic sage
1/2 tsp dried organic rosemary, (or replace the last 4 ingredients with 2 1/2 teaspoons Smith and Truslow Organic Poultry Seasoning)
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
1 egg, beaten
While I was baking this gingerbread, my neighbor from across the hall knocked on my door and wanted to know what smelled so good. And, it tastes even better than it smells.
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Directions
This weekend I handed my husband Mitch a copy of the Creamy Ricotta recipe by Maria Helm Sinksey on page 126 of Food & Wine (November 2008). He likes challenges like crafting beer and cheese, and found that it was easy and fun to make ricotta. He swore he would never buy ricotta again. It tastes nothing like the commercial version. Fluffy, sweet and scrumptious, it is well worth the effort. In case you don’t have this issue of Food & Wine, here’s what he did. Try it!
This is good for breakfast with a large crowd. You make it the night before and then just throw it in the oven in the morning.
Ingredients
1 quart milk
6 eggs
8 pieces bread, broken up
3/4 pound grated sharp cheddar cheese
2 teaspoons organic ground yellow mustard
salt and pepper
(optional – ham, broccoli, mushrooms, onions)
Directions
The only thing I hate more than throwing out leftovers is eating leftover salad… with the exception of this kale salad. It gets better everyday. Which makes kale my new vegetable of choice. Make it on Monday and its still crisp and flavorful on Friday. What more can a working girl want?
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We spent Labor Day Weekend with my in-laws in Anderson, California. It’s real country up there, with goats and chickens and llamas roaming in yards and fields. My mother-in-law Cleo buys her vegetables from neighbors, and sends us back to San Francisco with the best bounty of the season. This time we returned with those little purple Japanese eggplants, tomatoes and fragrant basil from her own garden. During the visit, in between making root beer floats and chocolate haystack cookies for our demanding children, she somehow managed to whip up this delicious/nutritious eggplant casserole. It’s reminiscent of eggplant parmesan but without all the oil and frying and mess. I made it as soon as I returned, with my nice vegetables from the friendly farmers. I won’t pretend that I measured anything, but these are the ingredients. (more…)
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“Are you going for a pint?”
Much more romantic that the American pick up version, “wanna get a drink?” especially when said with a charming Irish brogue. It’s been a while since my trip to the Irish isle, but that saying still reverberates through my mind every time I pop open a frosty barley glass of Guinness.
When I saw this recipe on the Culinary School of the Rockies website, I just had to give it a try. The earthy bitter taste of the Guinness is a perfect complement to the sweetness of home made caramel.
Happy Saint Patty’s Day!
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Directions
“I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.”
- Oscar Wilde, In Conversation
Homemade hummus – so easy, so nutritious. This exotic version transports you to the Greek Islands. Serve it as a holiday appetizer for a taste of warm sunshine in frosty weather.
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For Hummus:
We’ve put together a Valentine’s Day menu that will transport you to the Mediterranean, as you experience the sultry complexity of contrasting flavors, aromatics that arouse the senses, the seduction of flavors so intense… who knows what passion they’ll bring. For all the spices you’ll need to create these romantic recipes, see our Smith & Truslow Valentine’s Spice Special.
Don’t let the ingredients fool you, this recipe is fantastic!
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In Like Water for Chocolate, cooks cast special spells using chocolate as an elixer. Instead of creating gold, they created passion. The cayenne in this love potion is sure to heat up the chemistry between you and your special someone this Valentine’s Day, so you can tango until it’s time to siesta.
4-6 servings
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My favorite (birthday) cake!
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Directions:
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Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac & cheese isn’t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I’ve discovered that warm garlic bread is universally met with enthusiasm. The only possible error is not making enough. With your basic spices on hand, it’s a fast and easy crowd-pleaser.
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It’s a challenge to get in the recommended amount of vegetables each day. So if you can knock one off at breakfast, you’re on your way! My older kids made this in Chris Passi’s first grade, and it has been a popular item with kids and adults ever since.
Quote from Pepper, age 6, to Kysen, age 4: “Wait until you get in Mr. Passi’s class. He will never yell at you. And when you look up, you will see his smiling face.”
The chaos from our most recent renovation project finally ruffled John’s feathers. Everything we own - from wine and bread crumbs to bike pumps and ski helmets - was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just finnished priming the shelves in the soon to be “coolest pantry in Denver.”
We were both tired, cranky and starving. The early evening sun was just low enough in the sky to make our new sun umbrella totally useless. The air was hot and still and the sun was bright. Still, we opted to eat on the deck to escape the chaos inside.
I had taken two steaks out of the freezer that morning. While John fired up the grill, I surveyed the sparse contents of our refrigerator and found 1/2 an onion and some frozen peas. I chopped up the onion and threw it in a pan with 2 tablespoons of butter. When the onions became translucent, I added one teaspoon of our organic Tarra·Cardamom Rub, two teaspoons of Black Currant Vinegar and about a cup of red wine. I brought the whole thing to a boil then reduced it down. Mushrooms might be a good addition, but I didn’t have any.
Though I take credit for this amazing sauce, it could not have been created without the genius input from Reese Hay, the chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and the creator of our Tarra.Cardamom rub.
While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure – a bottle of Cristom (a wine with a history, a memory of one of our first dates). It’s an awesome pinot noir with “intense berry flavors, firm acidity, and light almost feminine tannins – near perfection in a glass”. [ The words of Conde Cox of the Portland Monthly Magazine, not mine - to me it just tastes real good.]
The meal was the perfect end and reward to a tumultuous and labor-intensive day. The steaks grilled to perfection, drizzled with my new favorite red wine reduction sauce, and a great bottle of wine. The sun finally dropped behind Union Station, the sky lit up in reds and oranges, and a gentle breeze softened the heat of the day.
Who cares if the peas were frozen?
During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!
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Directions
This recipe is from the December 1992 issue of Bon Appetit. I made it one Thanksgiving for all my orphaned friends in Boulder. I found the gravy a little sweet, so you may want to cut back on the pear nectar. Otherwise, it was a fabulous feast worthy of great company.
Glaze
Turkey and Gravy
For glaze:
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
For turkey and gravy:
Preheat oven to 450°F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13×9x2-inch baking dish; cover with aluminum foil and refrigerate.
Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 350°F. and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175°F. and turkey is golden, about 15 minutes longer. (Place stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil.
Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.
Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.
Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!
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Directions
This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for apples and red wine, but I overdosed on apple pie at thanksgiving, so pears it is for Christmas. If white wine doesn’t ring your bell, you can replace it with 2 cups water and 2 cups Grand Marnier or rum and fresh grated ginger.
Crust (makes 2 single pie crusts)
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Directions
Poached Pear Filling (enough for 2 pies)
Ingredients
Directions
Here comes the sun … so welcome in the dreary month of February. This colorful montage bursts with antioxidants and bright citrus flavors and is the perfect complement to the Pomegranate Pork recipe.
4-6 servings
Ingredients
Salad
Dressing
Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!
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Simple, easy and sooo tasty!
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Directions
In order to control consumption, I just bake a few at a time. These are exceptionally good, and more healthy than traditional oatmeal cookies. By adding pumpkin and increasing the oats, I was able to reduce the butter and sugar in the original recipe.
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Direction
I always get in trouble for changing traditional recipes at Thanksgiving. Since it’s still October, I figure I’m still safe. The filling is rich, flavorful and creamy. The crust has a little dramatic flair. Together they are a hit. We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo! (more…)
Quinoa has a great texture, nutty flavor, and unlike most grains, is high in protein. Also, it is fat burning and heart healthy. So, make a little extra than the recipe calls for and throw some in whatever you are making. Soup, salad, tacos, smoothie. Whatever.
This is one of my favorite summertime sides. The secret is in preparing the quinoa. Make sure to soak it, so that it’s not bitter, and don’t overcook it so that it’s not mushy. It’s a great salad to bring along to a friends BBQ—the perfect complement to ribs, and also goes well with chicken and burgers. And like I said before, its good for you!
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Dressing:
Directions
Vivid green and red make this a colorful side dish for holiday dinner. The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.
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This is the time of year when everyone shares tips for creative and nutritious school lunches. And you would think with my experience I’d be full of great ideas. I am. But no takers. The oldest drives now and buys lunch off-campus The sixteen year old seems to prefer cafeteria nachos with processed cheese over anything I offer. Or maybe he just doesn’t want to display any evidence that he has a mother. The vociferous lunch lady makes my first grader too nervous to eat much, so he sticks to a steady diet of two saltine crackers and half a green apple. And the four year old refuses to go to Lunch Bunch because, as she constantly accuses me “you put grapes in there one time!” (as if it was child abuse).
So I try to catch them with something nutritious as soon as they return, ravenously, from school. Here is a simple, nutritious snack that they gobble up.
Roasted Asparagus Spears with Curry Dip
Roast asparagus spears drizzled with olive oil and sprinkled with kosher salt at 400 degrees for about ½ hour or until nice and crispy. Serve with ½ cup mayonnaise mixed with 1 teaspoon organic curry powder for dipping.
Call it pencils and yellow paint if it helps.
This is an attempt to recreate an appetizer I had recently at SPQR in San Francisco. The diced ruby red beets shine like little gemstones against the creamy white ricotta. Don’t fear making your own ricotta. As Maria Helm Sinkey says, “it’s cool to make, and you don’t have to be a rocket scientist to do it.” Creamy Ricotta recipe, page 126 of Food & Wine (November 2008). By the way, SPQR is a really fun restaurant because much of the menu comes on “small plates” so you can share a variety with a friend or two. The wait staff is so knowledgeable and gives such poetic wine descriptions that you swear you can taste the “volcanic ash” or “essence of sunflower.” Ask for their pairing recommendations if you go; they are right on target. I served this appetizer with a Kalinda German reisling from K&L Liquors in San Francisco, but any dry or semi-dry German reisling would pair well.
(more…)
I know chicken breasts are simple and easy. But, roasting a whole chicken is definitely worth the extra effort. The roasted bird has a better texture, is more tender, and definately tastes better… and its cheaper! I made this last week for friends who were passing through Denver. The four of us devoured the whole bird. The only thing left was the bones, which I put in a bag in freezer. Next rainy day, I’ll make stock.
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Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.
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Directions
Earthy rosemary and sweet garlic couple together to make these crispy-on-the-outside and tender-on-the-inside morsels irresistible. In the Middle Ages, rosemary was associated with wedding ceremonies. It’s well known that garlic is associated with virility. Make this as a symbol of your love.
Ingredients
I recently began subscribing to an organic delivery service—Planet Organics—that transports produce from local farmers straight to your door. Lately the field greens have been gorgeous, particularly the red lettuces and arugula. Challenge: when my family walks in out of the rain or fog, a cold salad is a hard sell. Solution: make it a warm salad, adorned with crispy pancetta, toasty nuts and velvety cheese. Dry cherries counterbalance the the tartness of the apple cider vinegar and add to the complexity of flavors and textures.
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Instructions:
Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.
Ingredients:
FOR SALMON CROQUETTES
This rub is custom blended for the Chef de Cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek. The restaurant sits at the base of Beaver Creek and the bar has a fabulous view of the ski mountain. They grill the salmon on a wood fired grill and it tastes absolutely fabulous.
Ingredients
At the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had. The sambuca soaked cherries heighten the licorice flavor of the anise seed. This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate. If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico. No matter what you add, it always turns out great!
This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does).
Ingredients:
12 large sea scallops (about 1 lb)
6 Tablespoon dark brown sugar
3/4 Tablespoon organic ground cayenne
1/2 Tablespoon organic curry powder
12 bacon slices (about 3/4 lb)
24 wooden toothpicks
This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Chicken Soup with Vermicelli.
My nephew Craig and I used to make this gumbo – there is a lot of chopping and stirring, so its definitely a two cook recipe. It takes a while for the roux, so open a good bottle of wine before you start. It makes a lot – 10-12 servings. Since it tastes even better the next day, I aways make the full recipe. Leftovers freeze well.
I was looking for nopales at Whole Foods and didn’t find them, but was seduced by about seven other expensive items. While I’m waiting in the checkout line, a man perhaps a little older than myself heads towards me with just a take-out container.
Simple and refreshing, fennel’s licoricey kick reminds you that this is no garden-variety plain green salad.
DIRECTIONS
Use a mandolin to shave fennel in desired quantity. Add dressing of:
Lemon juice
Good-quality olive oil
Fine Sea Salt
Organic Ground Black Pepper
1 teaspoon preserved lemon, minced fine (See Note below)
Pomegranate seeds (optional)
Note: Make your own preserved lemon about a week in advance. Wash and quarter lemons and toss with enough kosher salt for a good, thin coating. Pack in a glass jar with enough lemon juice to cover. Set jar out on the counter for about a week, turning occasionally. After about a week, pour a little olive oil on top and store in the refrigerator. To use, discard pulp and finely mince rind. Also super in aoili, dressings, dips and on pasta.
This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.
Ingredients
The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!
Ingredients
Directions
To make batter
To bake cookies
Bake in a
A little chunkier and more substantial than the usual salsa, with a Southwestern accent. Yee-ha!
Ingredients:
2 ripe avocados, diced
1 tomato, diced
1 11-oz can of whole baby corn, drained, and cut to dice size
1 15-oz can black-eyed peas, rinsed
2/3 cup fresh cilantro, chopped
1 bunch green onions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon organic ground cumin
3/4 teaspoon fine sea salt
1/2 teaspoon organic ground black pepper
splash lemon juice
Directions:
(Plan to make within a couple hours of serving. Really only good for one day.)
(adapted from Frank Crispo’s Spaghetti Carbonara as printed in Esquire)
Frank Crispo shows three strokes of creative genius in his take on the traditional dish. First, instead of using only bacon, he ups the complexity with a trio of pork meats. Second, the addition of frisée lightens the heaviness and adds a subtle green freshness. Third, rather than scrambling the egg in the process, he poaches an egg on the side and tops the pasta with white clouds of poached egg and a twist of the pepper mill at the last minute, resulting in a gorgeously aesthetic presentation and avoiding that gloppy texture of traditionally prepared carbonara. I’ve tinkered with it over the past year to suit my family’s tastes, adding red pepper flakes for spice (although some of my kids still add Tabasco to it) and pasta water for extra smoothness. This is the best version I’ve come up with. So far…. (more…)
Note: The original recipe includes broccoli, snow peas and plum tomatoes. I leave out the broccoli and snow peas, and use cherry tomatoes. I also increase the vodka and use a couple teaspoons of red pepper flakes, as most of my family likes things really spicy. Do not be alarmed if it seems too saucy when you combine the pasta and tomato mixture. The pasta will absorb the sauce as it sits. Often this even better the next day as the sauce continues to infuse the pasta in the refrigerator. I love it with coffee for breakfast! This is my version:
This is adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet. As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling that the cumin, cilantro and chili inspire and to cool yourselves down, serve with frosty margaritas.
My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.
Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy, you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.
INGREDIENTS
SPICE BLEND FOR PORK
FOR SAUCE
DIRECTIONS
When we first developed our pork rub, I like it so much, I tried it on everything, including chicken. This is good, though I must admit, I like it more on pork. Still, I like chicken more with this rub, than without it. And if you live with an avid chicken eater, this does help mix it up a bit.
2 servings
Ingredients
A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner. It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.
Ingredients
Directions
Recipe adapted from Wolfgang Puck’s Adventure in the Kitchen (New York: Random House), 1991.
This is my favorite thanksgiving side dish. It stores well, so I make it the night before. I always save a little to put on turkey sandwiches the next day. It also is a great sauce for ice cream.
A few years out of college, a friend introduced me to this recipe. It was the week before Christmas, and Kathy suggested that we make gingerbread cookies… I hadn’t really been a fan of gingerbread cookies previously, but since that day I’m a convert! These cookies come out nice and soft, with the perfect blend of spices. Of course, if you prefer crisper ginger cookies, just roll your dough thinner. (Important: for pure perfection, be sure to make your dough a day ahead!)
Ingredients:
6 cups all-purpose flour
1 1/2 tsp baking soda
Directions:
In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.
Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate. Makes 4 Dozen
Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home. We made this tenderloin with a side of kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.
2-3 servings
Ingredients
These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.
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Directions
This is adapted from a Gourmet recipe published in January 2002. Sweet potatoes are not big in my house, so I replaced the sweet potatoes in the original recipe with good old spuds … and this is now a favorite. It goes equally well with an omelet or hamburgers.
Ingredients
I love the fall. In Colorado, the days are still warm, but the nights and mornings are crisp and cool. You have to dress in layers. Sweatshirts in the morning, t-shirts and in the afternoon, and down vests in the evening. It’s manic and I love it.
Along with the cold weather comes the harvesting of tomatoes. I had dinner with my friend Laurie last night, she sent me home with a big bag of tomatoes from her garden. More than John and I can eat in salads, so I decided to make tomato soup. I love this recipe, the cream cheese softens the acidity of the tomatoes and the spices and red pepper give it a good kick.
Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque holiday side. Champagne vinegar adds the celebratory note.
Ingredients:
Directions:
We don’t get many rainy days in Colorado, so I really look forward to them. Today we were treated to a rare rainy day. I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together. This soup is filled with flavor and makes enough for four. It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.
The chaos from our most recent renovation project finally ruffled John’s feathers. Everything we own—from wine and bread crumbs to bike pumps and ski helmets—was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just finished priming the shelves in the soon to be “coolest pantry in Denver.”
We were both tired, cranky and starving. The early evening sun was just low enough in the sky to make our new sun umbrella totally useless. The air was hot and still and the sun was bright. Still, we opted to eat on the deck to escape the chaos inside.
I had taken two steaks out of the freezer that morning. While John fired up the grill, I surveyed the sparse contents of our refrigerator and found 1/2 an onion and some frozen peas. I chopped up the onion and threw it in a pan with 2 Tablespoons of butter. When the onions became translucent, I added 1 teaspoon of our Tarra·Cardamom Rub, 2 teaspoons of Black Currant Vinegar and about 1 cup of red wine. I brought the whole thing to a boil then reduced it down. Mushrooms might be a good addition, but I didn’t have any.
Though I take credit for this amazing sauce, it could not have been created without the genius input from Reese Hay, chef du cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek and creator of our Tarra·Cardamom rub.
While the sauce reduced, I picked through a jumbled pile in the living room and discovered a treasure—a bottle of Cristom (a wine with a history, a memory of one of our first dates). It’s an awesome pinot noir with “intense berry flavors, firm acidity, and light almost feminine tannins—near perfection in a glass.” [ The words of Conde Cox of the Portland Monthly Magazine, not mine. To me it just tastes really good.]
The meal was the perfect end and reward to a tumultuous and labor-intensive day. The steaks grilled to perfection, drizzled with my new favorite red wine reduction sauce, and a great bottle of wine. The sun finally dropped behind Union Station, the sky lit up in reds and oranges, and a gentle breeze softened the heat of the day.
Who cares if the peas were frozen?
One of the things I love about cooking is that sometimes you have to improvise … and sometimes it results in a great new recipe. Last week, I made this chicken soup while visiting my mother. During the summer, she lives on Wolf Lake, in the Catskill mountains. Her spice cabinet is scantily stocked. And, though there are plenty of farm stands with fresh produce along the rural roads that weave throughout the Catskills, in traditional grocery stores supplies are somewhat limited. I finally gave up my search for saffron after three unsuccessful attempts. (Can you believe I actually tried to buy saffron in a grocery store?)
John and I had spent the day at Storm King Mountain, which I highly recommend if you are anywhere near upstate New York. The outdoor museum sits on 500 acres of rolling hills in the Hudson Highlands. On display are American and European modern sculptures by David Smith, Alex Calder, Henry Moore, and many others. The sculptures are absolutely fabulous. The leaves were just starting to turn to soft yellows and vibrant reds, so the backdrop was equally spectacular.
We returned from our outing late, so I made the soup while we started cocktails (at the lake, cocktails are a daily ritual!). Fortunately, my mother had already done most of the work (ie made the stock, and picked the chicken meat off the bones). When the soup was ready, I sat down to rave reviews all around.
My mother went into the kitchen to ladel up refills. All alone in the kitchen, she started to laugh. “What’s so funny?” I asked from the table. “You forgot to add the chicken.” she replied from the kitchen. So, we had vegetable soup for a 1st course, and chicken soup as a second course. Both were outstanding.
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Directions
An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing rib roast was on sale at Whole Foods at half the price of fillet, economy prevailed. The wine reduction sauce is optional as the roast stands, no pun intended, on its own, but it’s so easy and quick, why not?
Note: If you are partial to beef fillet roast, also known as beef tenderloin, apparently Costco carries the most reasonably priced, high quality product, according to America’s Test Kitchen and Alton Brown on Food Network.
Ingredients:
This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.
This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine. (more…)
Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?
We custom blend our Organic Tarra·Cardamom Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on elk and cooks it over a wood fired grill. It is absolutely fabulous. When I can beg some elk off a hunting friend, I do. Otherwise I use this rub to make the best hamburgers around. Tarragon and cardamom combine to bring out the earthy flavors of the meat. Serve with a dark beer, or a bold red wine such as a hearty zinfandel.
3-4 Servings
Ingredients
Directions
We custom blend our Ginger·Mustard Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on chicken and cooks it over a wood fired grill and serves it with a lemon thyme sauce. It is absolutely fabulous.
I am usually not a big fan of turkey burgers. I find them bland and dry. I do however like them when prepared as below. The egg and panko breadcrubs keep the meat moist, and the Ginger·Mustard Rub seasons the turkey perfectly. Serve with white wine and a nice summer salad.
3-4 Servings
Ingredients
Directions
“If you ever see that red steelhead trout at the market, buy it, ” said my friend Holly. “It’s fabulous.” One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup base. Both versions reportedly delicious. Next time the steelhead made an appearance, I combined the two recipes. The maple syrup glaze at the end – her idea, and a stroke of inspiration that elevates this creation to the Steelhead Hall of Fame.
Liquor, the secret ingredient in this pie crust, boils at a lower temperature than water, which makes the crust light and flaky. This crust is for a sweet filling. If you want a savory crust, decrease the sugar to 1/2 Tablespoon and add some herbs.
Ingredients
Directions
Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.
I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.
Ingredients
Directions
By 6:00am last Saturday we were en route to the Edwards’ Farmers Market, where we sell our freshly ground organic spices from a booth. I much prefer driving in Saturday’s spectacular morning light to fighting the Friday evening traffic. As we left the foothills, a thunderstorm loomed to the north. The sky above Boulder was black, as if the day had not yet begun there. To the south, the sun was brilliant, casting a golden glow on the rock peaks as we ascended into the Rockies.
We have had more rain this year than any other year I’ve lived in Colorado. The traditional grays and browns of the mountains have been replaced with lush green mosses and purple and yellow wildflowers. The wide open Colorado blue sky is now blanketed in clouds. The morning sun highlights the moisture in the air, and creates colors and shadows that amaze and astound me. Last week, we saw a sunrise rainbow, … a first for me, no rain present, just big fat moist clouds.
The road to Edwards crosses the continental divide at Loveland Pass and then continues on over Vail Pass. Sunlight dances upon the water spilling from the rocks high above the road. We stopped in Georgetown for coffee. The air was crisp, a hint of fall, with the feeling that winter is not too far away. I pulled my heavy fleece from the trunk, excited by this omen of seasonal change. As we cross Vail Pass, the temperature dropped to 38°.
When we arrived in Edwards, the mayhem was underway. As usual, Clarks Orchards was already set up. “Fresh corn, picked yesterday.” “Peaches, $8 for a large bag.” He is an early bird, and always gets his worm. It was 8:30. The market doesn’t open till 9:30. Still, a line had formed at his trailer. The rest of the vendors were setting up; popping tents and hauling their produce and fresh baked goods across the parking lot. They come from all over Colorado, some from the Western slope, others, like us, from Denver.
On Saturday, my tent was between a new honey vendor, and a chef demonstration tent. The Chef (Kelly) and owner of my favorite restaurant in Vail, Kelly Liken’s, prepared the following tantalizing salad. I had a taste of it at mid day, and craved more for the rest of the market. It was so good, I marched right down to the Morales Farms booth and bought snap peas so that I could make the salad when I got home.
I tried to julienne the peas in the food processor with a julienne blade. All it did was create a mess. Do it the old fashioned way, with a sharp knife. Though it seams like a daunting task, it only took a few minutes. (It took me longer to clean the food processor). The sweetness of the peas, the saltiness of the parmesan, and the earthiness of the truffle oil join together to create a symphony of flavors in your mouth. The julienne cut highlights the crisp texture of the peas almost creating the sensation of eating an apple. I wish snow peas were is season all year round because I just love this salad!
Ingredients
Directions
Healthy, fast, economical, tasty and adaptable to individual preferences – this satisfies every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s taste buds can be accommodated. Credit to my sister Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.
Endive Been Thinking . . . what would wine from Vermont taste like?
“Wine from Vermont?” My wine snob brother’s eyebrows raised in suspicion.
“Come on. Aren’t you at least curious?”
“Well, believe it or not, I have tasted some decent Reislings from the Finger Lake region. Are they anywhere near there? Fine, I’ll go in on a half case.”
The box arrived from Snow Farm Vineyards and we planned a dinner that might pair well. Clams steamed in wine with fennel and fresh tomatoes for the Reislings, and a selection of California artisan cheeses and fresh figs from Kenneth’s garden to complement the dessert wine.
Raising the glass of Snow White 2006 Reisling, he sniffed.
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Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this salsa to serve with salmon. It would also be an excellent complement to chicken. Watermelon is one of my favorite fruits… and this is now my favorite salsa.
They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.
Ingredients
Directions
Here’s what we are cooking for Christmas dinner. Whatever holiday you celebrate, we hope you find the time this holiday season to savor some tasty home-cooked food with friends and family.
Spinach Salad with Pear, Gorganzola, and Spiced Walnuts
Tarra·Cardamom Encrusted Standing Rib Roast
My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar. here it is. Feel free to experiment. Add shredded coconut, dried cranberries … live it up.
Ingredients
Directions
Ingredients
Directions
Just blend it all together. Add enough lemon juice to get the right consistency for icing cookies.
Zuni Restaurant in San Francisco is renowned for many things, including its hamburgers. The fact that they hand-grind their own meat certainly contributes to the caliber of the hamburger, but I am convinced that the key lies in the condiments—for one, the lovely chartreuse-colored zucchini pickles. You can make these at home and always have a jar handy in your frig for an easy upgrade to your own burgers. (Recipe adapted from The Zuni Cafe Cookbook)
Ingredients
Instructions:
Transfter pickes to jars and cover. Refrigerate a day before serving. They keep indefinitely.