A Mama Bear and her youngster. Steve Chase Photo. 2017
An elusive moose, male. Cindy Burke Photo. 2017
EARTH, WIND, (SNOW) AND FIRE
First, this isn’t the Post I planned to write.
Secondly, the story ends well.
The Gant
Off-season in Aspen is low-key and quiet, a lull before the summer storm. Last night, Wednesday evening, that “lull” went south. As usual The Gant has been closed for a month, giving homeowners and contractors a 30-day window for construction projects. At night we have a watchman who monitors the 5-acre premises. I’ve put myself in charge of overseeing the vacant D-Building where I live. It’s an unpaid position.
The Ladder, rising 3 stories, in action. Two firemen are holding the hose to spray the water.
About 10-ish, in bed, reading the New York Times, there was a ruckus (now known to be a fire) and commotion. I spotted serious flames on the far side of the tennis court and suffered a “There goes the neighborhood.” moment before pulling it together and calling 911. The very calm operator assured me help was already on the way and to evacuate. (I evacuated to my balcony.)
Two fire trucks, police cars, emergency vehicles and some front office staff were arriving before I hung up the phone. Our 87-acre Fire District is protected by 43 men and women, primarily volunteers. We have 4 stations, the main one just 5 blocks away, with 10 vehicles including 4 structure engines, 2 wildfire engines, 2 rescue trucks, 1 water tender and a 104′ ladder truck. Those vehicles are the crown jewels of our 4th of July parade.
It just kept snowing.
The fire was in a dumpster, loaded with construction materials, parked near the K Building. The firemen quickly got to work. When the mega-ladder truck drove in and parked right below my balcony, I knew we were in business. Within a few hours, the fire was out and what could have been worse, wasn’t. The Fire Marshall visited today. The Gant already has so many safety measures in place and last night, with the help of community volunteers and the taxpayers who generously support and equip these departments, it all came together and worked. That’s worth bragging about.
THE ROCKIES COME ALIVE
As I said , during the fire it was snowing! Despite the flurries, it’s Springtime in the Rockies. Last Saturday evening, the day before Mother’s Day, I sat down to a delightful dinner party for eight. The occasion? An invitation to celebrate one birthday and honor four Mothers. I fit into that motherhood category.
Yellow-rumped Warbler. Aspen Grove Cemetery.2017
Anywhere you can hang your hat is home.
Initially, as is common with most table talk, we toggled between one giant conversation to many smaller ones. As dinner was served, we quieted down, concentrating on the Lobster Bisque and launched into the evening’s heavy-duty conversation. Who? What? Where? And, When? Six of us are volunteer USFS Rangers so, inevitably, this is how it went…..
How’s this for a haircut. Ruby-crowned Kinglet. 2017
This Ruby-crowned Kinglet is looking for a mate.
Are the bears out? Yes, with babies. Moose sightings? Yes, male near T-Lazy 7 and a female near Difficult Campground. A Pine Marten, healthy-looking, crossing the road up to the Maroon Bells. Elk are heading for the hills. Deer in abundance. No owls nesting near library this year. Male Cooper’s Hawk at usual cemetery nest, waiting for female. Spring flowers popping up, birds building nests but May snowstorms playing havoc with trails. The photos in this week’s post tell the story.
We think this male Cooper’s Hawk is patiently waiting for his mate to appear. They return to this nest each year.
Busted! He didn’t like my company last year and, apparently, he hasn’t changed his mind.
NEXT WEEK’S BLOG POST, the NAANWICH
There’s no space to share this week’s recipe, a delicious Naanwich of cumin-spiced lamb (or ground beef or buffalo burger, chicken or fish), shredded iceberg lettuce, thinly-sliced red onions and homemade cucumber raita. It’s time to ditch the mustard, ketchup and mayo as your spreads of choice and get creative with that sandwich and 5 others.
SALADE LYONNAISE (Frisée Salad with Bacon, Egg and Garlic Toasts)
Count on it. The day I drive back to Aspen, after a winter absence, it is always snowing. My last Thursday’s arrival didn’t disappoint, a real blizzard. But after picking up my keys at The Gant’s office and corralling Dan, who drew the short straw, we got my car unloaded. Home, very sweet Home.
JIMMY CARTER PRESIDENTIAL LIBRARY & MUSEUM, ATLANTA
My friend, Ardyth Sohn, and I spent a week in Atlanta seeing this library and other historic sites before my returning to Colorado. It was a 2-mile walk from our hotel to the library so Ardyth and I spent some time relaxing in a beautifully landscaped area of the 35-acre park.
This past week of unpacking and resettling gave me pause to kick around my gypsy-esque lifestyle. Let’s just admit it. Are there many women, enjoying their seventh decade, who load six-months of Life into a car and hit the road each year? Seriously? Even I am realistic enough to realize this is not a long-term lifestyle. But while I can, I will. I do not yet have a Plan B.
We walked The Freedom Trail to The Martin Luther King Historic Site which included a museum, his home, Ebenezer Baptist Church and the Kings’ resting place with an eternal flame.
This exhibit commemorated the 5-day, 54-mile march from Selma, Alabama to Montgomery.
Ever find yourself thinking, “When I have time, I want to read this or go here or do so-and-so.” Those musings usually wander to the back burner and are sometimes never realized. Although BucketList is not my favorite term, since Jack Nicholson’s and Morgan Freeman’s 2007 film with that title, many of us seem to have one. Bravo for us.
My favorite museum was Atlanta’s new Center for Civil & Human Rights which opened in 2014. First Lady Eleanor Roosevelt is among those honored on the “DEFENDERS” WALL. Opposite this wall is the “OFFENDERS” WALL filled with tyrants and oppressors. This Center very accurately shows the challenges we face today.
On display at the Center, this bus shows all the Freedom Riders arrested in 1961.
“Those ‘back burner’ thoughts, the ones the brain isn’t quite sure about yet, may cook the slowest yet they often manage to be the tastiest when they come out.” Criss Jami
Since I like to eat, Ardyth made reservations at some wonderful restaurants. In Columbus, where her daughter, Cody and son-in-law, Trent. live, we had inside info and our two dinners were memorable. Here, I am having Cuisses de Grenouille while another frog, legs intact, looks on.
Today’s post is about realizing three of my back burners that have percolated to reality:
BB #1 – READING with EMMA
Last Christmas I discussed with Emma, a high school sophomore, my reading along with her the literature she was assigned in her second-semester English class. I’ve been wanting to re-visit some classics. She was game and that’s why this winter I re-read Hawthorne’sThe Scarlet Letter, Night by Elie Wiesel and Unbroken by Laura Hillenbrand. Seeing these three books through the lens of a 15-year old teenager is an exquisite gift. Reading her essays, especially her thoughts about Night, entitled “Silence” will always remain with me and is another bond to be continued despite our 900-mile separation.
Andersonville National Historic Site: The largest and most famous of 150 military prisons of the Civil War, Camp Sumter, commonly known as Andersonville, was the deadliest landscape of the Civil War. Of the 45,000 Union soldiers imprisoned there, nearly 13,000 died. At its most crowded, it held more than 32,000 men.
BB #2 – PRESIDENTIAL LIBRARY Project
In the early Sixties, while attending summer school at the University of Iowa, I went to nearby West Branch to see the Herbert Hoover Presidential Library, one of four managed by the National Archives & Records Administration. I remember being so enamored I promised myself I would visit all four. Although the number of libraries has grown to thirteen, in 2013 I decided, if not now, when. Many of you readers have shared this adventure with me. Just before returning to Aspen, I flew to Atlanta with my Colorado friend, Ardyth Sohn, to visit Jimmy Carter’s library, my 12th. I’m sharing our week-long adventure through photos in this post. Last stop, Grand Rapids, TBD.
The Prisoner of War Museum at Andersonville is a brutal reminder of how cruel war is.
BB #3 – COOKtheBOOKFRIDAYS: SALADE LYONNAISE
Ten years ago I flew to Lyon, France, for a week-long seminar on La Résistance. Lyon was a major centre of the French resistance during WW II. Besides this extraordinary learning experience, I also was shocked to realize Lyon, home to renown chefs Paul Bocuse and Daniel Boulud, is underrated as a gastronomical paradise. Quite often Parisians will even grudgingly admit it’s #2 to their #1. Famous for their bouchons, “gut-busting restaurants where food is brought to the tables in big earthenware bowls and rustic terrines,” says David Lebovitz, my favorite meal was Salade Lyonnaise. I promised myself I would return home and re-create this delicious frisée salad with bacon, egg, and garlic toasts. Now, ten years later and merci mille fois to Lebovitz’s My Paris Kitchen cookbook, I am doing just that.
During our return to the Atlanta airport, Ardyth decided I should see Montgomery’s historical sites and the Rosa Parks museum. A detour, to be sure.
We also toured CNN’s Center’s national headquarters in Atlanta, found our way to Margaret Mitchell’s house where she wrote Gone With the Wind and spent a day in Warm Springs at FDR’s Little White House. A busy week.
SALADE LYONNAISE (Frisée Salad with Bacon, Egg and Garlic Toasts) by David Lebovitz, My Paris Kitchen
(Serves 4 to 6)
INGREDIENTS:
Salad-Ingredients for Garlic Croutons:
2 1/2 tablespoons olive oil, plus more if needed
1 clove garlic, peeled and slightly crushed
1 1/2 cups cubes or torn pieces of bread, about 3/4 inch in size
Sea salt and kosher salt
Salad Dressing Ingredients:
4 tsp red wine vinegar
1 1/2 tablespoons Dijon mustard
5 tablespoons olive oil
1 tablespoons water
2 teaspoon peeled and minced garlic
Salad Ingredients:
8 to 12 new potatoes
sea salt and kosher salt
2 cups diced, thick-cut bacon, smoked or unsmoked
8 cups loosely packed frisée or escarole leaves
2 tablespoons finely chopped fresh flat-leaf parsley or fresh chives
Freshly ground pepper
4 poached eggs or 4 hard-cooked eggs (the French prefer a softer yolk than most Americans do), peeled and quartered
DIRECTIONS:
1. To make the croutons, heat the oil in a skillet over medium heat. Add the garlic, and cook until it’s deeply golden brown. Be careful not to burn it. Remove the garlic. Add the bread, stirring the cubes in the oil, turning them frequently. Add a sprinkle of salt and a dribble more oil if necessary, until the bread is brown on all sides, about 5 minutes. Set aside until ready to serve. (NOTE: May be made 1-2 days ahead and kept in tin container.)
2. To make the salad, put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for 15 minutes, until the potatoes are tender when pierced with a sharp knife. (NOTE: If done in advance, cook them slightly less, and let them rest in the warm water for up to 45 minutes.)
3. While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.
4. In a large salad bowl, whisk together the vinegar, mustard, 1/4 tsp of salt, the oil, water and garlic. (NOTE: This can be made 1-2 days ahead and kept, refrigerated, in a glass jar.)
5. To assemble the salad, slice the potatoes and add them to the bowl along with the bacon and toss gently. Add the frisée, parsley, and some black pepper. Add the croutons and hard-cooked eggs (if using) and toss very well. Divide among four salad bowls. If using poached eggs, slide one on top of each salad and serve.
VARIATION:
Although it’s not traditional, I sometimes add 2 cups of crumbled blue cheese to the salad at the last minute, omitting the eggs.
TIP: If you’d rather not make the salad, still try the croutons or the salad dressing sometime. Both are wonderful.
CooktheBookFridays is an international food group cooking its way virtually through David Lebovitz’s My Paris Kitchen cookbook. If you’d like to join or see what my colleagues are making, go here.
Not for one moment do I begrudge water-deprived California a drop of moisture. After suffering through five years of drought, losing 102 million trees in its stricken forests, this state needed a miracle. Obviously Mother Nature heard the plea, tweeted Mt.Olympus and Zeus, the Greek god of clouds, rain, thunder and lightning answered the call. That’s my story. Sticking to it. As we know, however, sometimes Zeus, who rules the skies, goes overboard.
Salted Olive Crisps
Okay, okay, enough with the silliness. For me, 2017 will be remembered as the Winter of Rain. With apologies to the late Debbie Reynolds, may she rest in peace, I’ve gotten very weary of singing and dancing in it. To be clear, however, everyone living here is thrilled to see rain gauges rising. As am I.
The payoff is those winter showers brought April flowers, They’re spectacular. Unprecedented is the word used by wildflower experts. After 5 years of drought, the trees, however, cannot bounce back.
“The way I see it, if you want the rainbow, you gotta put up with the rain.” (Thanks, Dolly.)
Our feathered friends are happy – so much to eat and sing about. House Finch
Despite the inclement weather I chalked up another glorious winter. Wary of wasting a moment, that clock’s always ticking, and despite too much indoorness, I buddied up with Solitude. Christopher Knight, the now-outed hermit who lived for 27 years in the Maine wilderness, opined to his biographer, Michael Finkel, “There isn’t nearly enough nothing in the world anymore.”
The Stranger in the Woods: The Extraordinary Story of the Last True Hermit by Michael Finkel Penguin Random House photo
Whatever he meant by that, I decided to treat nothing as a luxury, building each day on that idea. It definitely worked for me. To my mind, I thrived. Honestly, that I could pull off four months of my definition ofnothing so happily was eye-opening to me. But, twenty-seven years of it, kill me now! I am very ready to return home.
Last Saturday my food blogging colleague, Katie, and her husband, Marcel, and daughter Alaia, came for lunch, a 3-year tradition. I made a Herbed Parmesan Dutch Baby from Melissa Clark’s newest cookbook, Dinner, Changing the Game. More about Clark’s cookbook next time.
Before my signing off from Cali, last Saturday Katie Baillargeon, her husband, Marcel and almost-five Alaia, joined me for lunch. I first met Katie, a professor at the University of California at Santa Barbara, in 2012 when I joined French Fridays with Dorie. She also organized and is now our Cook the Book Friday’s administrator. This is the third winter we’ve broken bread together, a record-breaking 5 hour lunch despite my setting off the smoke alarm while making it. I was mortified. Surprisingly, the meal was salvaged and the haze lessened (in about 30 minutes), There is much to admire about this young family.
Alaia played on the beach, climbed trees and ate a grilled cheese sandwich.
This is my last post from Cambria. I’m in Death Valley for Easter and then will fly from Las Vegas to Atlanta to visit the Carter Presidential Library. It’s the 12th of the 13 presidential libraries I have seen. I regard these under recognized libraries as the uncrowned jewels of our historic heritage. Then, Colorado-bound.
According to the Locals, the most delicious strawberries are grown in Santa Margarita and are now available at our Cambria Farmer’s Market.
This week’s CooktheBookFridays recipe is Salted Olive Crisps, usually served with apéritifs before dinner. I’ve shared the recipe and my personal tips below. One of my most delicious meals this winter was Iron Skillet Roasted Mussels. So simple. So easy. If you own a cast iron skillet, be open to the possibilities.
Carizzo Plain National Monument is a region of 250,000 acres and is the largest native grassland remaining in California. The San Andreas fault cuts straight through it. The unique Soda Lake, pictured here, is shallow, white, and alkaline, with no external drainage.
IRON SKILLET ROASTED MUSSELS by Sharon Kramis & Julie Kramis Hearne, The Lodge Cast Iron Cookbook
Serves 4
INGREDIENTS:
1/2 cup white wine
1/4 cup (1/2 stick) unsalted butter
1 leek (white part only), rinsed well and chopped
1/4 teaspoon red pepper flakes
2 pounds mussels, scrubbed and debearded (discard any that won’t close)
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
PREPARATION:
1. Combine the wine, butter, leek, and red pepper in a 10- to 12-inch cast iron skillet or 5-quart Dutch oven. Bring to a boil over medium-high heat.
2. Reduce the heat to medium. Add the mussels, and cover either with a lid or heavy tinfoil. Cook until the shells open and the mussels are plump, about 8 minutes. Discard any that won’t open.
3. Sprinkle the parsley over the top and season with a dash of salt and pepper. Serve right from the skillet or Dutch oven with a leafy green salad and sliced baguette or rustic country bread.
Meal is Over.
SALTED OLIVE CRISPS by David Lebovitz, My Paris Kitchen
1. Rather than the 30 minutes David suggested for baking the loaf mixture, I baked it for 45 minutes.
2. Because I wanted a bit more crisp, I put the finished slices under the broiler for 1 to 11/2 minutes.
3. These Salted Olive Crisps are better eaten immediately. Although they can be stored up to one week in an airtight container at room temperature, I needed to ‘crisp them again” at 325 degree heat for 3-5 minutes.
4. Like baking mandelbrot or biscotti, this is a labor intensive recipe that requires an olive that is not too damp and a very sharp bread knife. While I enjoyed making this once, it’s probably a recipe I won’t bake again.
CooktheBookFridays is an international group virtually cooking through David Lebovitz’s, My Paris Kitchen. To see what my colleagues baked this week, go here.
Beautiful coastal Tinytips, an annual wildflower, and our dead California coastal oaks. A heartbreaking site prevalent throughout the state.
This week’s post, falling on March 17th, was shaping up so nicely. Today is St. Patrick’s Day, a time even for Irish wannabes to make merry. Take advantage of this holiday to laugh and be spontaneously rambunctious. I dare you. Erin Go Bragh.
Also worth sharing, my recent 5-day trip to Monterey, a coastal city located in the northern part of California’s Central Coast. I have a whale of a tale to tell. (FYI, the whales were Humpbacks.)
Now here’s when my post veers off-track. In homage to the mischief making-leprechauns amongst us, I made SweetPaul’sMrs. Frings’ Irish Soda Bread. Memo to self: Bake this more than once a year. My Cook-the-Book-Friday’s recipe this week is DavidLebovitz’sCaramel Pork Ribs. With those ribs I decided to try Crispy Salt-And-Vinegar Potatoes, a delicious choice.
Located in Castroville, California, the Artichoke Capital of the World, family-owned Pezzini Farms has produced Heirloom Golden Globe artichokes for over 80 years.
David Lebovitz’s Travers de Porc au Caramel flopped. (I decided I’m less embarrassed to fail in French than English.) It was painful to toss out 3 pounds of pork ribs. Plus, while making the caramelized sauce in my dutch oven, I burned my arm three times. Being a glutton for punishment, I’m posting a photo of the ribs. This recipe didn’t work for me. I hope my CTBF’s blogging buddies can save me.
The unsuccessful ribs visiting with the successful Fingerling Potato Chips.
Monterey trip. Check. Irish soda bread. Check. Crispy Salt-and-Vinegar Potatoes. Check. Caramel Pork Ribs. Fail. I’m at 75% this week. Lame.
FIELD TRIP: WHALES, MONTEREY BAY AQUARIUM & STEINBECK
Driving the Pacific Coast Highway is arguably the most gorgeous scenic drive in America. If I’m headed north out of Cambria, it’s the road I travel. Not this year. In the storm-battered Big Sur area, due to the collapse of the Pfeiffer Canyon Bridge to the north and eroding landslides to the south, the highway has been closed indefinitely. While economically devastating to so many, I was still able to leave early one beautiful morning to drive the longer US 101 route to Monterey.
There are almost 12,650 acres of strawberries planted in Monterey County.
The acclaimed Monterey Bay Aquarium was my first stop. Although I planned to spend the day at the Aquarium, with Time and Spontaneity being my friends, I still spent the first ten minutes putting together my day’s schedule. (I really don’t do “spontaneity” well.)
A staff member at the Aquarium suggested I go to The Fish Hopper on Cannery Row for my lunch break.
By day’s end, because I had been simpatico with my wristwatch, I managed to enjoy all four auditorium films, watch five feeding sessions and visit the exhibits in a leisurely manner. Exceeded my expectations.
John Steinbeck’s beautiful boyhood Victorian home in Salinas. It was built in 1897 in the Queen Anne style. I had lunch in the dining room’s restaurant.
The next day I drove to the 90-mile long Salinas Valley, located 25 miles from Monterey, to spend the morning on a fascinating agricultural tour with Evan Oakes of Ag Venture Tours. The valley, affectionally called “America’s Salad Bowl”, produces 59% of our country’s lettuce, 53%, broccoli, and is the state’s #1 producer of many of the 43 fruits and vegetables grown there. Oakes let me personalize the tour with my choosing to visit small producers rather than big boys, like Dole, Driscoll and Earthbound Farm. Would go again.
by Oprah.com
In the afternoon I went to Salinas and walked in the footsteps of author John Steinbeck who was awarded both the Pulitzer Prize (The Grapes of Wrath) and Nobel Prize in Literature (1962). After visiting his home and having lunch in the dining room’s restaurant, I spent the afternoon at the National Steinbeck Center. Not enough time.
Our Naturalist on board the Elkhorn Slough Safari said we had encountered 78 Southern Sea Otters. Also called California Sea Otters, these otters may be cute but they aren’t cuddly!
The next two days I spent at Moss Landing, a quirky fishing village located 18 miles from Monterey. I took a nature trip into the unique Elkhorn Slough seeing, among many things, 78 Southern Sea Otters. I also took a pelagic trip and saw humpback whales, always a thrill, and a black footed albatross. The albatross, which circled our boat three different times, was a Life Bird for me. This pelagic trip was a time when I didn’t want the camera to get in front of the experience, so no photos. More whale trips planned.
Named for American marine biologist and conservationist Rachel Carson, this former supply vessel was acquired by the Monterey Bay Aquarium Research Institute in 2011. Located at Moss Landing, founded by David Packard and funded by his foundation, MBARI is doing phenomenal work in understanding our oceans. The Rachel Carson is equipped with the most sophisticated exploring tools and equipment. It was exciting to learn about and to actually see this vessel. Science in Action.
A perfect trip. No glitches. Best of all, sunshine.
“May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long.” Irish Blessing
Mrs. Frings’ Irish Soda Bread from Sweet Paul by Staffer, Paul Vitale
INGREDIENTS:
3 cups all-purpose flour
1 stick of butter (8 TBS) at room temperature
1/2 cup sugar
1/2 lb. raisins
1 tsp. baking powder
1/2 tsp.baking soda
1 tsp. salt
1 Tbs. Caraway seeds (optional)
1 and 1/2 cup buttermilk
DIRECTIONS:
1. Mix all dry ingredients together in a large bowl.
2. Mix butter into dry mixture by hand until clumps disappear.
3. Slowly add in the buttermilk by hand until you can form one big clump of dough.
4. Place in 8 or 9 inch round, springform, or cast iron pan that’s been coated with butter and flour.
5. Bake until deep golden brown at 400 degrees for 50-60 minutes, checking at the 40 minute mark. (My soda bread took 45 minutes.)
6. Remove from oven, place on rack and drape with damp cloth until cool.
7. Slice and enjoy with Irish butter!
TIP: I love the taste of caraway, but not in my soda bread!
TIP: If you wish and to make your bread sweeter, top with sparkling white decorating sugar before popping it into the oven. (After Step 4.) It is coarse-grained and will not melt. It’s available from King Arthur’s, Michael’s, where Wilton products are sold, or Amazon.) I did not use it.
Crispy Salt-And-Vinegar Potatoes, Bon Appétit. Adapted for the Kitchn by Gina Eykemans
6 Servings
INGREDIENTS:
2 pounds baby Yukon Gold potatoes, halved, quartered if large, OR fingerling potatoes, halved
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more if necessary
2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)
Covered with olive oil and ready for the oven, I was not a fan of the purple fingerlings but only because they didn’t look appetizing to me.
DIRECTIONS:
1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water to cover by 1”.
2. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes. Drain and pat dry.
3. Preheat the oven to 425°F and line a baking sheet with parchment paper.
4. Mix the potatoes in a bowl with olive oil until generously coated. Evenly spread the potatoes out onto the prepared baking sheet. Salt the potatoes.
5. Bake for 25 minutes. After 25 minutes, broil the potatoes until crispy, stirring every five minutes to ensure that they don’t burn. Allow them to crisp up to your liking — this might take anywhere from 10 to 15 minutes.
6. Once they are crispy, remove them from the oven. Drizzle lightly with remaining 1-2 Tbsp. vinegar.
7. Season with flaky sea salt salt and sprinkle with chives.
8. Serve immediately.
TIP: Although I used variously colored fingerling potatoes, stick with the lightly-skinned variety which are better-looking eye candy. .
CELEBRATING THE 6TH YEAR ANNIVERSARY OF MY BLOG WITH Maida Heatter’s East 62nd Street Lemon Cake
If Life tosses you lemons, put together Maida Heatter’s classic East 62nd Street Lemon Cake. This glorious cake was published to rave reviews by Craig Claiborne in the New York Times more than fifty years ago. According to many bakers, it’s the best lemon cake ever, one that’s stood the test of time and earned countless blue ribbons at county fairs.
AFTER 5 YEARS OF MAKING 300 RECIPES FROM DORIE GREENSPAN’S AROUND MY FRENCH TABLE COOKBOOK, THESE ARE SOME FAVORITES.
Heatter’s famous cake was my pick to honor the 6-year anniversary of this blog. I switched on these lights on February 22, 20l1. After setting up shop in 9 different kitchens, cooking, clicking and writing my way through 280 posts, I proudly say, “Let us eat lemon cake!”
THIS WEEK’S COOKTHEBOOKFRIDAYS RECIPE CHOICE IS A DELICIOUS FARRO SALAD with ROOT VEGETABLES & POMEGRANATE.
Be sure to try this week’s CooktheBookFridays spectacular recipe choice, Farro Salad with Root Vegetables & Pomegranate. I’ve suggested many variations to this dish and will be serving it often this year. (Donna Chase and Emma, this has your names on it.)
OUR GREAT HENDERSON NEIGHBORS IN ANTHEM COUNTRY CLUB HELPED ME GET MY BLOG UP AND ACTIVE. ADRIANA (L) IS ONE OF THE BEST COOKS I KNOW. HER FOOD IS ALWAYS FRESH AND HEALTHY. DOM AND RAY, LOYAL TASTE TESTERS, OWNED A SUCCESFUL DELI IN NEW YORK CITY BEFORE MOVING TO NEVADA. ONE OF THE BEST MEALS I EVER HAD WAS AT THEIR HOME ON A CHRISTMAS EVE. BOBBY IS A GRILL MASTER AND, WITH ADRIANA, ARE ALWAYS FEEDING SOMEONE. MICHELLE IS NOT ONLY A LAWYER & JUDGE BUT ALSO GRADUATED FROM CULINARY SCHOOL. SHE WAS MY GO-TO-GAL.
Today’s post is a tribute to the Life I’ve rebuilt and the people who led the way. After scrolling through 6 years of photos, I admit to being amazed at the support of others. When I began this blog in 2011, we had been living in Henderson for 7 years. Hospice has just begun caring for Michael. I was so tired, just done, and inquired about my checking into Hospice also. They were only slightly amused and often hustled me out the door, allowing me time to begin picking up the pieces.
MY BLOG GAVE ME A REASON TO ENTERTAIN AGAIN AND I LOVED DOING IT. HERE I AM TRYING OUT SOME RECIPES WITH ACC NEIGHBORS AND FRIENDS TO CELEBRATE INTERNATIONAL WOMEN’S DAY.
The tale of LOBNB’s is oft-repeated. The short version is I needed structure to my days. Creating a blog and joining a virtual cooking group appealed to me. I committed to cook, photograph, write about and post a recipe from Dorie Greenspan’sAround my French Table cookbook every Friday. When my first post appeared, fifty-some food bloggers, calling themselves Doristas, welcomed me to French Fridays with Dorie. It was a game-changer.
WHEN DORIE WAS THE KEYNOTE SPEAKER FOR THE INTERNATIONAL FOOD BLOGGERS CONFERENCE IN SEATTLE, MANY OF US ATTENDED IT TO MEET EACH OTHER AND SUPPORT OUR MENTOR.
OUR FRENCH FRIDAY FAMILY HAD SUCH A GREAT TIME IN SEATTLE.
When Michael died 16 months later, Melissa came to stay with me. Among the many deeds she did for me while I sat at the kitchen table eating bags of Lay’s Fritos, was take over my French Fridays blogging chore. She never missed a deadline and my blog was in place when I returned.
WE WORK TO MAKE MEET-UPS HAPPEN. WHEN I TRAVELED TO HYDE PARK TO SEE FDR’S PRESIDENTIAL LIBRARY, MANY DORISTAS FOUND TIME AND MADE THE EFFORT TO HAVE DINNER TOGETHER AT PAUL BOCUSE’S AT THE NEARBY CULINARY INSTITUTE OF AMERICA.
THIS CELEBRATION TURNED BITTERSWEET ON WEDNESDAY AFTER HEARING OUR WONDERFUL COLLEAGUE, KATHY VAN BRUINESSE (CENTER), HAD LOST HER FIERCE BATTLE WITH CANCER. BETSY POLLACK, WHO WAS AN ADMINISTRATOR OF THE SITE WITH ME, SAID IT BEST, “My sadness reinforces my amazement at the strength of the connections we have made through FFWD.”
What my friends and family quickly understood was my commitment would morph into a group effort. Polishing up forgotten cooking skills was a minor inconvenience compared to dealing with technical glitches. My grocery bills at Whole Foods/Trader Joe’s skyrocketed, the pantry was no longer bare and my collection of Penzeys spices grew in numbers. Most importantly, my food production quickly outgrew my ability to consume it.
It took effort to right my world. Although I’ve heard it takes a village, for me it took three, in Henderson, Bishop and Aspen. (And, still does.) This blog is about that ongoing journey. Here are some highlights from those first six years…..
MY BLOG IS A FAMILY PROJECT. “IT’S FOR GRANDMA’S BLOG.” TRANSLATES TO “DO IT.” UNFORTUNATELY SINCE I GAVE STEPHEN FOOD POISONING BY RE-WARMING A CORNDOG THAT HAD BEEN IN THE OVEN ALL NIGHT, HE IS RELUCTANT TO EAT ANYTHING I COOK!
AT HOME IN ASPEN
WHEN I FIRST MOVED BACK TO ASPEN, DONNA GRAUER SUGGESTED WE MAKE THE FRENCH FRIDAYS RECIPE, COEUR à LA CRÈME, TOGETHER. EVER SINCE I HAVE BEEN COOKING WITH THESE GALS FOR THE PAST 4 YEARS. CHAR MCLAIN (L) DONNA, DONNA CHASE
COEUR À LA CRÈME
THE GREATEST TASTE TESTERS EVER, EVER, EVER. THE STAFF AT THE GANT.
WHEN I RETURNED TO ASPEN MY SILVER KING DRIVE FRIEND, BLANCA O’LEARY, NEVER FORGOT TO INCLUDE ME IN ACTIVITIES I HAD LEFT BEHIND . WITH BLANCA, EVERY DAY IS A CELEBRATION WHICH REVOLVES AROUND GOOD FOOD (TASTE-TESTERS) AND GOOD PEOPLE. SINCE MY FAMILY LIVES SO FAR AWAY, MY SILVER KING DRIVE FRIENDS, CAVANAUGH, CAV AND BLANCA,AND STEVE, SUSAN, RACHEL AND JOSH PHILIPS HAVE STEPPED IN TO SHARE THEIRS.
EVERY BLOGGER NEEDS AN AUDIENCE AND THESE ARE SEVEN OF MY MOST LOYAL SUBSCRIBERS WHO ALWAYS HAVE SOMETHING NICE TO SAY ABOUT MY POSTS. IN FACT, I SUSPECT LUKY, (3 FROM LEFT) FORWARDS MY POSTS TO HER FORMIDABLE LIST OF E-MAIL CONTACTS EVERY WEEK INSISTING IT BE READ.
Travel + Leisure Magazine named the hot chocolate at The Little Nell “America’s Best Hot Chocolate.” So Jessica (L) and Kathryn (R) agreed to help me with the taste test. It was lunch time, too late for breakfast and too early for apres-ski but we forged ahead. It was delicious. It cost $12.
Maida Heatter’s EAST 62nd STREET LEMON CAKE from HER Book of Great Desserts
INGREDIENTS:
Cake
3 cups sifted all-purpose flour
2 teaspoons double-acting baking powder
1⁄2 teaspoon salt
16 tablespoons (1⁄2 lb) unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
1 cup whole milk
2 finely grated rinds of medium-sized lemons
Glaze
1⁄2 cup lemon juice
3⁄4 cup sugar
Topping
1/3 cup lemon juice
2/3 cup powdered sugar
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Generously butter or spray 12-cup bundt pan 12-cup Bundt pan and dust it all lightly with fine, dry bread crumbs. (I did not dust with fine bread crumbs although Heatter insisted it provided a crisp finish to the cake.)
3. Sift in all-purpose flour, baking powder, and salt together and set aside.
4. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes.
5. On lowest speed available beat in the eggs, one at a time, scraping the bowl as necessary with a rubber spatula.
6. Reduce the mixer speed to low, and alternately add the dry ingredients and milk in five additions, beginning and ending with the flour. Fold the batter by hand until smooth. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
7. Bake for 60-75 minutes until a cake tester comes out clean.
8. Let cake stand in pan for about 3-5 minutes before inverting it to remove from bundt pan to place on cooling rack. Put a large piece of aluminum foil or waxed paper under the rack.
9. Whisk the lemon juice and sugar together and carefully brush over the hot cake until absorbed. The glaze must be used immediately after it is mixed and while the cake is hot.
10. Let cake cool completely.
11. Mix together the powdered sugar and lemon juice, if desired Pour or frost over the cake as desired. (If you wish to just sprinkle it with plain powdered sugar, that’s perfect also.
12. Do not cut for at least several hours.
WHEN I INVITE FRIENDS TO DINNER PLANNING TO DO A POST ABOUT IT, I ALWAYS SAY, “WEAR YOUR LIPSTICK.” ,
FARRO SALAD with ROASTED ROOT VEGETABLES and POMEGRANATE by David Lebovitz
Six to Eight Servings
INGREDIENTS:
Salad
1 cup wheat berries or farro
one bay leaf
2 pounds assorted root vegetables : (carrots, rutabagas, turnips, parsnips or beets) and butternut squash, peeled and cut into 3/4-1-inch cubes
2 tablespoons olive oil
Sea salt or kosher salt
freshly-ground black pepper
1/3 cup chopped fresh flat-leafed parsley
Seeds from 1 pomegranate
Freshly squeezed lemon juice
Dressing
1 teaspoon Dijon mustard
3/4 teaspoon sea salt or kosher salt
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon honey or 2 teaspoons of pomegranate molasses
DIRECTIONS:
1. Preheat the oven to 425ºF.
2. Cook the wheat berries or farro with the bay leaf, according to directions until tender, but still chewy.
3. While the wheat berries or farro are cooking, toss and then mix together the diced vegetables on a baking sheet with 2 tablespoons of olive oil, seasoning well with salt and pepper.
4. Roast the vegetables in the bottom third of the oven, stirring once midway during baking, for 30-35 minutes, or until cooked through and browned on the outside.
5. To make the dressing, mix together the mustard, salt, lemon juice and honey or molasses in a large bowl. Stir in the olive oil. (I mixed the dressing together in a jar and shook it!)
6. Once the wheat berries or farro are cooked, drain them well, plucking out the bay leaf.
7. First mix the grains with the dressing in a large bowl. Stir in the root vegetables, parsley and pomegranate seeds. Do a final check for seasoning and add more salt, black pepper, and additional olive oil, if desired.
8. Serve warm or at room temperature..
Storage: Can be made up to two days in advance, and refrigerated. Bring it to room temperature before serving. If necessary, add a few drops of lemon juice to liven it up before serving.
This salad is also good served warm with roasted meat or chicken with pan juices scraped over the top.
David suggests some possible additions to add to the finished salad:
Toasted and coarsely chopped pecans, hazelnuts, or walnuts
Diced dried apricots, cranberries or cherries
Cubes of feta or bleu cheese strewn over the top
A big squeeze of fresh lemon or tangerine juice, or some zest
Sautéed mushrooms tossed in with the root vegetables
Wilted greens, cooked with garlic, coarsely chopped
A generous handful of spicy arugula coarsely chopped
COOKTHEBOOKFRIDAYS is an on-line food blogging group which is cooking its way through David Lebovitz’s My Paris Kitchen. Check us out here.
