Thyme Out

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.

Ingredients

• 2 egg yolks
• 6 oz clarified butter
• 1 1/2 teaspoons dried organic tarragon
• 1 1/2 Tablespoons minced shallots
• 1/2 cup white wine
• 1/2 cup red wine vinegar
• salt and pepper to taste

Directions

1. Combine tarragon, shallots, white wine, and red wine vinegar in a pot and reduce.
2. Whisk egg yolks in a stainless steel bowl over low heat until egg yolks start to cook and become frothy.
3. Add one tablespoon of the wine reduction.
4. When mixture is incorporated, slowly drizzle in warm clarified butter.
5. Season with salt and pepper.

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

1. 1 shallot, minced
2. 1 cup white wine
3. 1 cup white wine vinegar
4. 1/2 pound butter (2 sticks)
5. salt and pepper to taste

Directions

1. Sweat shallots in 1 Tablespoon of butter over medium heat in a saute pan.
2. Add wine and vinegar and reduce until almost dry.
3. While mixture is reducing, cut remaining butter into small cubes.
4. Slowly add butter (2 to 3 pieces at a time) while constantly moving the pan until all is incorporated.

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.

Ingredients:

• wedge of brie
• honey
• baby apricots or plumcots, washed and halved
• Granny Smith apples, sliced thin
• Spiced toasted walnuts
• fig leaves (optional, but gives it a rustic look)
• sturdy crackers for scooping

Directions:

1. Drizzle brie with honey and bake in oven at 350° for about 5 minutes or until slightly oozy.
2. Arrange fig leaves on plate and place brie wedge in center.
3. Surround brie artfully with fruit, spiced nuts and crackers. Group them separately so your guests can pick and choose their desired accoutrements.

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.

Ingredients

• 1/4 cup capers
• 10 cornishons (small dill pickles)
• 3 teaspoons dried organic parsley
• 4 cloves of garlic minced
• 1 diced red onion
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1 Tablespoon lemon zest
• salt and pepper to taste

Directions

1. Dice all the ingredients
2. Combine in bowl and mix well

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.

Ingredients

• 2 chicken breasts
• 1 teaspoon Dijon mustard
• 2 Tablespoons white wine vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1 teaspoon organic Herbes Provencal

Directions

1. Whisk together the mustard, vinegar, olive oil, and Herbes Provencal to make marinade.
2. For best results, marinate chicken in plastic bag overnight—it will be exceptionally tender. If you are in a pinch, let the chicken sit for at least 30 minutes .
3. Grill over medium heat until done.

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)

Ingredients

• 14 oz butter (approx 28 Tablespoons)
• 6 oz sugar (scant 3/4 cup)
• 1 egg
• 16 oz all purpose flour
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Directions

1. Cream butter and sugar together
2. Add vanilla, salt and egg. Mix until just combined
3. Add flour and mix until just combined
4. Press dough into a flat disk and wrap in plastic and chill at least 1 hour.
5. Preheat oven to 425°F.
6. Roll and press dough into a tart pan (about 1/8″ thick).
7. Prick the crust thoroughly with a fork.
8. Line the crust with foil and add pie weights to the foil.
9. Remove the pie weights and continue baking for 3-5 minutes longer.
10. Cool crust before filling.

Poached Pear Filling (enough for 2 pies)

Ingredients

• 8 firm, not quite ripe pears, pealed
• 4 cups light white wine
• 1 cup sugar
• 1 organic cinnamon sticks
• 4 organic cloves
• 4 organic black peppercorns
• (1 organic vanilla bean)
• 1 oranges, quartered
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 4 Tablespoons powdered sugar
• 1 Tablespoon organic fresh ground nutmeg
• 1/2 cup toasted sliced almonds for garnish

Directions

1. Combine wine, sugar, spices and orange in saucepan large enough to hold the pears in a single layer. Slice vanilla bean down the center lenghtwise and add to the wine sauce.  Bring to a simmer. Add 4 pears and poach until they are soft throughout, but not mushy (approx 15 minutes). Remove pears from the pan and cool on a rack. Repeat with the remaining 4 pears.
2. Reduce the wine mixture until it is smooth and sauce like.
3. Whip the cream in a cold bowl until almost firm. Add vanilla, powdered sugar, and nutmeg. Whisk until firm.
4. Slice the pears, and place them decoratively in the pre-baked tart shell, drizzle with the wine sauce, and top with a dollop of cream.
5. Garnish with toasted almonds and serve immediately.

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.

Ingredients

• 1 free range roasting chicken (3-4 pounds)
• 1/2 pound mushrooms
• 1 medium shallot
• 1/4 cup white wine
• 2 Tablespoons Smith & Truslow Organic Ginger·Mustard Rub
• 1/4 cup parsley, stemmed and chopped (save stems)
• 3 Tablespoons butter
• 1 cup chicken stock
• 1/2 cup white wine
• juice of one lemon, (save rinds)

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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.

Ingredients

• 1 teaspoon Dijon mustard
• juice of 1/2 lemon
• 1 teaspoon olive oil
• 1 teaspoon organic herbes provencal
• 1 stalk celery, minced
• 1/2 small onion minced
• handfull of grape tomatoes, chopped
• 2 Tablespoons chopped fresh parsley
• 1 5 oz can of chunk light tuna packed in water

Directions

1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won’t need any).

Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.

Ingredients:

FOR SALMON CROQUETTES

• 2 Tablespoons butter
• 1 Tablespoon canola or safflower oil
• 1 red pepper, diced
• 1 can pink salmon
• 1 cup panko (Japanese style bread crumbs; look in Asian section of supermarket)
• 1 egg
• 1/2 teaspoon fine sea salt
• 2 teaspoons Organic Lemon·Anise Rub seafood blend
• zest and juice of one large lemon
• second lemon for squeezing on top

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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

• 1 trout fillet
• 1 zucchinni
• 1 tomatoe
• 1 lemon
• 3 baby artichokes
• white wine
• olive oil
• salt and pepper to taste

Directions

1. Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
2. On a piece of aluminum foil, layer vegetables in shingles.
3. Place trout over vegetables.
4. Drizzle with olive oil, white wine, and salt and pepper.
5. Place blanced baby artichokes over the top.
6. Fold pouch closed, turning edges over three times to creat a tight seal.
7. Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
8. Slice open and serve in foil.

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

• 1 lb snow peas, julienned (sliced lengthwise)
• 1 shallot, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dijon mustard
• 2 Tablespoons Champagne vinegar
• 7 Tablespoons extra virgen 0live 0il
• 1 teaspoon truffle oil

Directions

1. Combine mustard, shallots and vinegar in a mixing bowl with a whisk
2. Drizzle in olive and truffle oils while whisking
3. In a second bowl, combine cheese, parsley and peas.
4. Toss the peas lightly with the dressing and season with salt and pepper.