Thyme Out

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.

Ingredients:

• 3 lbs potatoes, sliced crosswise in 1/8 inch slices
• 3 garlic cloves, peeled and smashed with the back of a knife
• 1 Tablespoon organic black peppercorns
• 3 sprigs fresh thyme, or 1/4 teaspoon dried organic thyme
• 1 dried organic bay leaf
• 2 Tablespoons fine sea salt
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese
• 3 Tablespoons butter, at room temperature
• Panko bread crumbs

Directions:

1. Preheat oven to 400° F.
2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
3. Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
4. In a heavy 6 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard.
5. Spread potato mixture in buttered dish and sprinkle with cheese and bread crumbs. Bake until top is brown and potatoes are tender (about 30 to 40 minutes). Let stand 15 minutes before serving.

I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I’m glad I persevered. Check out the ingredient list… For a rich moist cake, it’s pretty healthy… no sugar and no butter! The secret is in the chia seeds, a healthy superfood loaded in omega 3’s, and agave nectar, a natural low glycemic sweetener. As my friend Maria says… “you gotta get on the chia train. Once you get on board, you will never get off.”

This is more of a coffee cake than a dessert cake. It is rich in flavor, but not overly sweet. Thanks to the high fiber cereal, the candied ginger and the pecans, it has a more complex texture than a traditional cake, but is not as dense as a muffin. This is the perfect cake for sitting around the table with your family on Christmas morning.

Ingredients

• 2 Tablespoons organic chia seeds*
• 3/4 cup water
• 1 1/2 cup flour
• 1 cup Bob’s Red Mill high fiber cereal
• 3  Tablespoons bourbon
• 1/2 cup candied ginger, minced
• 1 cup agave nectar
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons organic freshly ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground nutmeg
• 1 cup plain greek yogurt
• 1 Tablespoon vanilla extract
• 1 medium honey crisp apple, cored and grated coarsely
• 1/2 cup of fresh cranberries, chopped into halves
• 1 cup finely chopped toasted pecans

Sauce

• 1/3 cup agave nectar
• 1/2 cup bourbon
• juice of 1/2 lemon

* available at Vitamin Cottage, Whole Foods, and other natural grocery stores.

Directions

1. Heat oven to 300°F. Grease and flour a 12 cup bundt pan.
2. Ina small bowl, soak the chia seeds in the 3/4 cup of water, set aside and let sit for at least 20 minutes.
3. Toast the pecans at 325° for 7 minutes, cool, mince and set aside
4. In a small bowl, combine the candied ginger with the bourbon, set aside.
5. In a small bowl, combine the yogurt, vanilla extract and apple and set aside.
6. Whisk together the dry ingredients: flour Bob’s Red Mill cereal, baking powder, baking soda, cinnamon, sea salt, nutmeg and pecans.
7. In a large mixing bowl, beat together chia gel, eggs and agave nectar, on medium speed. Add the ginger and bourbon. Add in yogurt mixture. Mix until blended.
8. Turn mixer to low and add dry ingredients. Mix lightly until incorporated. DO NOT OVERMIX!
9. Pour batter into prepared bundt pan and bake for 1-1/4 hours.
10. Bake until golden brown and skewer inserted into cake comes out dry. Remove from oven and cool in pan 20 minutes.
11. Release the cake by running a knife around the edges and cool on a wire rack.
12. Heat bourbon, agave nectar, and lemon juice until agave melts.
13. Fork pierce the top of the cake and slowly pour the sauce onto the cake.

Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.

I just split and seeded the squash and tossed it in the oven while I was getting ready for work. I put the whole thing in the fridge (roasting pan and all) and pulled it out when I got back from work to finish the soup. I had the soup on the table 20 minutes after I walked in the door.

Ingredients

• 1 butternut squash
• 1 honey crisp apple
• 1 1/2 teaspoons Smith & Truslow organic Ginger Spice Blend
• 1 teaspoon coarse sea salt
• 1/2 teaspoon organic freshly ground Black Pepper
• 6 cups chicken stock
• 3 Tablespoons half & half (or sour cream or yogurt)
• Cholula sauce

Directions

1. Preheat oven to 400°F.
2. Slice squash in half and remove seeds.
3. Seed and cut apple into quarters.
4. Place squash face down on a greased roasting pan.
5. Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
6. Remove from oven, let cool, and peel skins off squash and apple pieces.
7. Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
8. Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
9. Stir in Ginger Spice Blend, salt, pepper and cream.
10. Let soup rest for 5 minutes before serving.
11. Drizzle the top of each bowl with Cholula sauce.

“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.

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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.

Ingredients

• 2 lbs Brussels sprouts, trimmed and cut in half
• 4 cups apple cider
• 3 Tablespoons unsalted butter
• 1 organic bay leaf
• 2 sprigs fresh thyme, or 1/4 teaspoon organic dried thyme
• fine sea salt and organic fresh ground black pepper to taste
• toasted pine nuts

Directions

1. Place Brussels sprouts in one layer in a baking dish. Fill dish with cider until the liquid reaches about 2/3 of the way up the Brussels sprouts. Add butter salt and pepper and herbs.
2. Set baking dish over high heat and bring to a boil. Lower the heat, cover with parchment and foil and braise at a simmer in a 325° oven for one hour, or until Brussels sprouts are tender. Don’t cover completely, so that some of the liquid can evaporate. Do not boil. Note: Brussels sprouts may be held at this point until serving time.
3. Prior to serving, reheat for 20 minutes in a 325° oven. Swirl in additional butter for a thicker sauce, sprinkle with minced parsley or other herbs and toasted pine nuts.

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Ingredients

• 1/2 cup butter
• 1/3 cup sugar
• 2 eggs
• 2/3 cup molasses
• 1 cup sour cream or plain yogurt
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
2. Cream together butter and sugar till light and fluffy.
3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

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)

Ingredients:

• 2 eggs
• 2 sticks softened butter
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup semisweet chocolate chips
• 2/3 cup white chocolate chips
• 2/3 cup dried cranberries

Directions

1. Preheat oven to 375°F.
2. Blend together eggs, butter, white sugar, brown sugar and vanilla extract.
3. Slowly add flour, baking soda, and salt.
4. Stir in semisweet chocolate, white chocolate chips and cranberries.
5. Bake for 10 minutes on an ungreased cookie sheet.

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Serves 6-8

Ingredients

• 3 Tablespoons butter
• 10 slices white sandwich bread
• 2 cups shredded cheddar cheese
• 8 eggs
• 3 cups milk
• 1 small onion, grated
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground black pepper
• 1 teaspoon organic ground yellow mustard
• 1/2 teaspoon Cholula sauce
• 1/2 medium red pepper minced
• 1/2 medium green pepper minced
• 1/2 teaspoon organic ground paprika
• chopped fresh parley for garnish

Directions

1. Butter sides and bottom of a 9×12 oblong pan.
2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
3. Spread butter on bread slices, cut into bite size chunks.
4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

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.

Ingredients

• 1 cup sugar
• 6 oz red jello
• 5 1/2 cups liquid (use juice from fruit plus water if needed)
• 4 cups ground cranberries
• 4 cups crushed pinapple (mandarine oranges etc.)

Directions

1. Mix sugar and jello into heated liquid.  let set in frigerator
2. When hard add ground cranberries and pinapple.  Mix well, return to frig and reset.

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.

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.

In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.

4 servings
Preparation time:  10 minutes
Cooking time:  14 to 18 minutes

Ingredients:

• 1 Tablespoon fennel seeds
• 1 teaspoon garlic salt
• 1 teaspoon organic coarsely ground black pepper
• 2 teaspoons olive oil
• 8 lamb loin chops, 1-1/4″ thick
• 1  large red onion, cut into 1/2″ thick slices

Directions:

1. In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
2. Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
3. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
4. Make grilled onions into rings and top with lamb chops.

Nutrition per serving:  447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.

Recipe and photo provided by the American Lamb Board

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

Ingredients:

• mashed potatoes, about 2 cups
• small onion, finely diced
• 1/4 cup flour
• 2 eggs
• salt and pepper to taste
• 1 teaspoon organic freeze-dried chives

Directions:

1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
2. Heat up skillet medium-high with canola or safflower oil.
3. Drop 1/4 cup batter on skillet.  Cook until golden, then flip.

“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!

Ingredients

• one 15 oz can Guinness beer
• 2/3 cup sugar
• 3-4 Tablespoons butter, chilled and diced
• dash of salt

Directions

1. Simmer Guinness and sugar in a small saucepan over low heat for about 40 minutes.
2. Once the mixture thickens, whisk in the butter and salt.
3. Serve over vanilla bean ice cream or chocolate cake.

“I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.”
- Oscar Wilde, In Conversation

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.

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

Ingredients

• 4 oz bittersweet chocolate
• 2 Tablespoons butter
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon organic ground cinnamon
• 1/8 teaspoon organic ground cayenne
• 3 eggs, separated
• 1/4 cup sugar
• 1/2 cup heavy cream
• fresh mint for garnish (optional but looks very pretty and freshens the breath!)

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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!

Ingredients

• 6 peaches, peeled and diced
• 1 cucumber, peeled and diced
• 1 jalapeno pepper, peeled and diced
• 1/2 red onion peeled and diced
• 1 Tablespoon fresh ginger, peeled and diced
• 1 lime juiced
• 1/4 cup chopped cilantro
• pinch of sugar
• salt and pepper to taste

Directions

1. mix all the ingredients together
2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish

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 have substituted pears. 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.

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

• 6 cups washed and dried field greens
• 1/4 cup toasted almonds
• 2 blood oranges or clementines, peeled and sectioned
• 1/4 cup fresh pomegranate seeds

Dressing

• 1/2 cup pomegranate balsamic vinegar
• 1 cup blood orange olive oil
• 1 teaspoon Dijon mustard

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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!

Ingredients

• 1 pork tenderloin
• 3 1/2 teaspoons Smith & Truslow  Organic Coriander·Cumin Rub
• 2 organic cinnamon sticks
• 1 Tablespoon olive oil
• 3/4 cup pure pomegranate juice
• 1 blood orange (or any juicy orange)
• 1 Tablespoon balsamic vinegar
• 1/2 teaspoon cornstarch
• 1/2 cup water
• 1 Tablespoon butter
• pomegranate seeds for garnish (optional)

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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!

Ingredients

• 1 1/2 cups dry quinoa
• 1/4 cup diced red onion
• 2 cups black beans
• 1 cup sweet corn
• 1 cup roasted red peppers

Dressing:

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh squeezed lemon juice
• 1 Tablespoon red wine vinegar
• 2 Tablespoons organic ground cumin
• 1/4 cup fresh chopped parsley
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon organic ground black pepper

Directions

1. Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
2. Strain and rinse through a fine sieve.
3. Bring quinoa to a boil in 3 cups of water.
4. Reduce heat and simmer for 15 minutes.
5. Remove from heat and let cool.
6. Add red onion, black beans, corn and red peppers to quinoa.
7. Combine the dressing ingredients and pour over the rest of salad ingredients. Stir until well blended.
8. Chill and serve!

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

Ingredients

• 3 lbs sweet potatoes, peeled and diced into 1 inch cubes
• 2 Tablespoons unrefined virgin coconut oil, melted, or olive oil (I just use olive oil)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon organic freshly ground cinnamon
• 1/4 teaspoon organic freshly ground allspice
• 1/8 teaspoon organic freshly ground cardamom
• 1/8 teaspoon organic freshly ground nutmeg
• 6 to 8 cups magic mineral broth or vegetable broth

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potatoes with coconut oil until they are evenly coated.
3. In a small bowl, combine the 1/4 teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
6. Pour 1/3 cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining 1/4 teaspoon of salt, before serving.

This recipe is from Rebecca Katz’s cookbook, The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery (reprinted with permission). To find out more about cancer-fighting ingredients, go to www.rebeccakatz.com.

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

• 1 1/2 pounds red-skinned potatoes cut into wedges
• 1 1/2 Tablespoons extra-virgin olive oil
• 1 3/4 Tablespoons Smith and Truslow Organic Rosemary·Garlic Rub (more…)

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

• 1 cup butter
• 2/3 cup brown sugar
• 1 1/3 cup molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 3 Tablespoons Smith & Truslow ground organic Ginger Spice Blend
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups flour
• 2 1/4 cup ground oatmeal flour

Directions

To make batter

1. cream butter and sugar together until well blended
2. add egg and beat on high for 4 minutes
3. add molasses and mix until blended
4. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
5. add to butter mixture in small increments and mix until incorporated
6. roll batter in to a log; wrap in tin foil and freeze

To bake cookies

1. preheat oven to 375°F
2. slice log into 1/4 in slices
3. place on a cookie sheet and bake for 6-8 minutes

Bake in a

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

• peel and juice of 1 medium orange
• peel and juice of 1/2 medium lemon
• 3 cups ruby port*
• 1 package (12 ounces) fresh cranberries, washed
• 1/2 medium red onion, diced
• 1 ounce fresh ginger, peeled and minced
• 3 Tablespoons dark brown sugar
• 1 teaspoon salt
• 1 teaspoon organic ground white pepper
• 1/2 teaspoon organic ground cinnamon (or apple pie spice blend)
• 2 Tablespoons orange liqueur

Directions

1. Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally.  Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.

Recipe adapted from Wolfgang Puck’s Adventure in the Kitchen (New York: Random House), 1991.

A few years out of college, my friend Kathy introduced me to this recipe. It was the week before Christmas, and suggested that it was time to make gingerbread cookies… I hadn’t really been a fan of gingerbread cookies previously, but since that day I’m a convert. These cookies are 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:
makes 4 dozen

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.

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.

Ingredients

• 1 cup raw walnuts or pecans
• 2 Tablespoons maple syrup
• 1/2 teaspoon organic ground paprika
• 1/8 teaspoon organic ground cayenne
• 1/8 teaspoon organic ground cinnamon
• pinch of fine sea salt to taste
• or substitute 1 teaspoon organic Coriander·Cumin Blend, or organic Apple Pie Spice

Directions

1. Preheat oven to 350° F.
2. Toss walnuts with maple syrup and spices until evenly coated.
3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
4. Let cool to room temperature.

Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque side. Champagne vinegar adds the celebratory note.

Ingredients:

• bowlful of baby spinach or romaine lettuce
• 1 ripe pear, sliced
• 1 roasted beet, diced or if you prefer, 1/3 cup pomegranate seeds adds festive color
• 2 ounces Gorgonzola
• spiced toasted walnuts
• 2 Tablespoons good quality extra virgin olive oil
• 1/4 cup champagne vinegar
• 2 Tablespoons honey
• 1 teaspoon Dijon mustard
• 1 Tablespoon freshly squeezed lemon juice
• organic black peppercorns

Directions:

1. Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
2. Sprinkle with beets or pomegranate seeds.
3. Shake up remaining ingredients in glass jar and refrigerate until ready to serve.
4. Toss greens with dressing and grind pepper over bowl.

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?

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:

• 1 standing rib roast, 5 lbs
• 1-2 Tablespoons (enough to liberally coat meat) Smith & Truslow organic Tarra·Cardamom Rub
• sprinkling of kosher salt
• 1 Tablespoon grape seed or olive oil
• chunk of butter
• couple glugs of red wine

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat oven to 375° F.
3. Rub roast with oil, salt and Tarra·Cardamon Rub.
4. Place roast on a rack in roasting pan with rib side down and fatty side up.
5. Roast for one hour, then turn off oven.
6. Leave roast in oven for three hours. Do not open door!
7. About 45 minutes before serving time, turn oven back on to 375°. Towards the last 20 minutes , check occasionally with meat thermometer. This is critical, since ovens vary and you don’t want it overdone. 130 is generally rare, and 140 medium.
8. Remove roast and plate, tenting with tin foil. Place roasting pan on oven burner on medium.
9. Add red wine and butter to roasting pan, scraping tasty bits with spatula and swirling mixture until wine reduces by about half. Pour into small pitcher or gravy boat for serving.

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Ingredients:

• leftover turkey breast and/or thighs,
  about 3 lbs total
• 2 dried ancho or other mild chiles
• 1/4 cup corn or canola oil
• 1 dried red (hot) chile
• 1 large white onion, peeled and chopped
• 1 cup blanched almonds
• salt and at least 1/2 teaspoon freshly ground pepper
• 5 or more large cloves garlic, peeled
• 3 or 4 tomatoes, peeled and chopped (about 3 cups)
• 1/2 teaspoon organic freshly ground cinnamon
• pinch organic freshly ground cloves
• 1 Tablespoon red wine vinegar
• 2 cups chicken stock
• sesame seeds for garnish, as needed
• tortillas

Directions:

1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
3. Shred turkey (or use whole legs), and add to mole until heated throughout.
4. Sprinkle with sesame seeds. Serve with tortillas.

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these are really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

Ingredients:

• 3 eggs
• 1 cup milk
• 1/2 cup butter or margerine, melted
• 1 Tablespoon vanilla (optional)
• 1/2 teaspoon organic ground cinnamon
• 2 cups flour
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 2 teaspoons sugar

Directions:

1. Preheat your waffle iron (we use a Belgian waffler).
2. Whisk eggs in bowl until thick.
3. Beat in milk, melted butter and vanilla
4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.

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

Potatoes Dauphinois

Cider Braised Brussels Sprouts

Poached Pear Tart