PEACH UPSIDE-DOWN CAKE with BUTTERMILK ICE CREAM with OLIVE OIL AND FLEUR de SEL
As counterintuitive as this may seem, Summer 2017 has been wonderful, my happiest since Alzheimer’s knocked at our door thirteen years ago. That’s in spite of, maybe even more so because our country and world is in, let’s admit it, chaos. It’s darn hard these days to stay aboard that happy train. Even Joy the Baker, my effervescent blogging pal from NOLA, took up the how-to-do-happy-better theme this week.
“We all need a little spark of a reminder sometimes,” she wrote. “ A little confetti in the air. A little whipped cream on top. A little something-something.”
I’m loving going to the Cooking School of Aspen this summer. The Science of Cooking: Sweet and Salty, a combo class presentation by Rob Ittner’s Cooking School of Aspen and the Aspen Science Center. Great fun and learning with our local scientists, David Houggy (L), president of ASC and the guy who helped create it, Mike Simmons, (R) who is also a volunteer ranger with me.
We can’t expect our end game to always be handsprings and high fives but, Loyal Readers, don’t we deserve the best Life we can muster? Now as you know, I love lists. My days evolve around my to-do list. So you might expect I have an on-going “Tweaks” list which I pull out when myself needs tweaking. If yourself needs a tweak or two, I’m willing to share. If you’re doing mighty fine (and, lucky you), just skip down to the recipes for my to-die-for Peach Upside-Down Cake topped with homemade Buttermilk Ice Cream.
Five chefs and scientists participated in our class of 24.
My Golden Happy Tweaks
For more of my adult years than I care to admit, I believed it possible to be joyful only when the stars lined up perfectly in my life and my family’s world. I always truly believed if one tried hard enough…well, you get it. I know, I know, what universe did I live in? When we stumbled into something that couldn’t be fixed and could only end with a bad result, I hit a wall. (Memo to the World: Walls are bad.)
When I was young my father made our ice cream in a wooden ice cream bucket. Churn. Churn. Churn. With my Cuisinart ice cream maker, it’s effortless.
More than a decade ago there weren’t many tools, books or avenues to help caregivers be caregivers. I stumbled my way up the learning curve but often didn’t do it well. Throughout those early years I just survived. Then a psychologist suggested that ‘pain was inevitable, but suffering, always optional’ so I traded suffering and sadness for laughter and a smile. Since I was slowly losing my side kick and best friend, I also became my own best friend. I still am. A Golden Tweak: Greet each day with a smile, laugh out loud and treat yourself as wonderfully as you do your spouse, partner or best friend.
After 25 years, I finally took a tour of Harris Hall, often called the Carnegie Hall of the Rockies. The acoustics in the hall are reputed to be among the best in the world. During the tour, this gentleman from Ireland volunteered to demonstrate the veracity of that statement by singing “My Wild Irish Rose.” A treat for the 25 tourists taking the tour and a bonus for me.
Now I’m not asking you to deny or normalize the challenges we face personally and publicly but recognize your limits. That doesn’t mean I don’t stay engaged and honor my values and beliefs. I gravitate towards positive and optimistic people, hanging with friends who are energized by their passions, ideas and activities. I walk the walk, quietly doing my best, but I no longer talk the talk. Stress and hurt are not my pals. A Golden Tweak: Avoid what drags you down. Learn to say no. Don’t be a martyr.
An unforgettable moment for this young lady – A gentleman from Ireland singing to her (“My Wild Irish Rose”) on the stage of Harris Hall, Aspen, Colorado.
If you’ve committed to greeting the day with a smile, why not get a head start by going to bed happy. Turn off your electronics by 8:30-9pm. Have an engaging book or two nearby or watch a fun series.Mozart in the Jungle on Amazon Prime was my summer headliner. Or, just talk, have a conversation, or call a friend. A Golden Tweak: Get good sleep. No, 4-5 hours is not enough.
This Mama Swallow is maneuvering her body into this exhaust vent area where she has her nest of babies who are hungry and squawking.
And, of course, stay physically active and eat well. If a slice of Peach Upside-Down Cake topped with homemade Buttermilk Ice Cream doesn’t lighten your load then you aren’t half-trying. That’s what Cook the Book Friday is dishing up this week. Here are the recipes and my tips.
The baby swallows are still hungry but the Mama checks that the coast is clear before leaving her babies again.
COOK the BOOK FRIDAYS
GLACE AU LAIT, HUILE D’OLIVE ET FLEUR DE SEL by David Lebovitz, My Paris Kitchen
No egg yolks. No tempering. The corn syrup (or, honey) makes it smooth and creamy for days.
Makes about 1 quart
INGREDIENTS:
1 3/4 cup heavy cream
1/2 cup granulated sugar
3 tablespoons light corn syrup (substitute honey, if you wish)
1 1/4 cup buttermilk
Fruity, extra virgin olive oil
Flaky sea salt
DIRECTIONS:
1. In a small saucepan, warm the cream over low heat with the sugar and corn syrup, stirring occasionally, until the sugar is completely dissolved. Chill the mixture in a bowl thoroughly, at least 8 hours or overnight.
2. Stir the buttermilk into the chilled sweetened cream. Freeze according to your manufacturer’s ice cream maker instructions. Once churned (about 30-50 minutes), transfer the ice cream to a freezer-safe container a few hours, overnight, or until firm enough to scoop.
3. Just before serving, scoop the ice cream into bowls, using a chilled ice cream scoop. Drizzle each serving with olive oil and sprinkle with a flurry of sea salt or use a topping of your choice. Since I was topping my cake with this ice cream I didn’t put anything on it.
(This recipe appealed to me because I love cooking with my 10” cast-iron skillet. If you don’t have cast iron, use any ovenproof container.)
INGREDIENTS
TOPPING:
3 Tbsp unsalted butter
1/2 cup brown sugar (light or dark)
1/2 tsp vanilla extract
2 medium peaches, peeled and thinly sliced
CAKE:
3/4 cup sugar
1 1/2 cups flour (If in altitude, use high-altitude flour.)
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg, at room temperature
1/2 cup low-fat buttermilk, at room temperature
1/2 cup plain fat-free Greek yogurt, at room temperature
5 Tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla extract
INSTRUCTIONS:
1. Preheat oven to 350°F.
2. Grease a seasoned 10-inch cast iron skillet. Combine butter and brown sugar in skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and stir in vanilla. Top with peaches and set the skillet aside.
3. For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Make a well in the center of the mixture.
4. Whisk together egg, buttermilk, yogurt, melted butter, and vanilla in a small bowl; add to flour mixture and stir just until combined.
5. Dollop batter evenly over peach layer and smooth with a spatula. Bake for 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
6. Remove from oven and let the cake rest for 5 minutes in the skillet, until any juices have stopped bubbling. Use a thin spatula to loosen cake from skillet and carefully invert onto a cake stand or serving plate.
7. Let cool to slightly warm before serving.
Called the Chunnel, this is the underground connector from Harris Hall to the 2400-seat performance music tent where most concerts are given. I had never seen this before. Why does it make me think of Iowa?
I first met Karen Kribs, above, fifteen years ago when we joined our mutual friend, Nancy Alciatore, for a month of immersion study at the Institut de Français located on the Côte d’Azur in Villefranche-sur-Mer. Nancy, fluent in French, tested into the Advancé 1 class. Karen and I, both neophytes, were placed in Intermediate 2, a notch above Débutant 1.
Since that time I’ve learned there’s much to admire about Karen. She’s a successful developer and Realtor. Formidable at the bridge table, she competes nationally. An adventurous explorer, Karen’s traveled the world with her late husband, Jim, who was a pilot for SAUDIA. When we lived in Nevada and our Aspen condo, for rental purposes, needed a total face-lift, it was Karen who stepped in to volunteer and turned it into the beautiful space I enjoy today.
While all this is laudable, IMO, nothing compares with her awesome ability to mix the perfect Cosmopolitan cocktail en français. During our last week at the Institut, everyone was required to present a 10-15 minute exposé followed by a 10-minute Q&A in French. As a novice, it is difficult to string French words together for 15 excruciating minutes and make sense. What’s even worse is hearing classmates ask questions in their garbled French that you must answer in yours.
Since Karen knew I was planning an exposé about Aspen and not wanting to rain on my parade, she struggled to hone in on a topic. On the day of her presentation, however, she waltzed into class with enough paraphernalia to stock a home bar! As she set up shop, our instructor, Jean-Pierre, was too shocked to remember the school’s no-liquor rule.
Having some fun with our resident bona fide francophile, Cathy O’Connell, (L) and Liz Adams, who will be biking with her husband in France this fall.
She preceded to teach en francais, with style and joie de vivre, how to make a Cosmo. Whether she was squeezing a lime or unscrewing the vodka bottle’s cap, she’d utter two or three sentences, then raise and wave her arm while exclaiming, “Voila!” (Move aside Dale Carnegie.) Midway through the presentation, about the 7-minute mark, she pulled out a pre-made pitcher of drinks and poured us a round. By the time she’d finished and yelled her 14th “Voila”, we were on our second pour and filled with our own brand of joie de vivre.
“What was best about my exposé,” she later remembered, “was that no one was in any condition to ask questions!”
Yogurt-Peach Semifreddo
Earlier this summer I spotted Stonewall Kitchen’s Pomegranate Cosmopolitan Mix at our local market. Re-visiting a nice memory, I dropped some off for Karen. Last week she suggested we get together with two of our francophile-leaning friends to mix up the brew. We “paired” the pomegranate cosmos with ribs from the Hickory House, finished off with my very light Yogurt-Peach Semifreddo, an Italian classic of eggs, sugar and cream (yogurt).
sliced Semifeddo
COOK-THE-BOOK FRIDAYS – Caviar D’Aubergines
Chef Glenn Smith shared with birthday gal Linda Stein and me a few of his cooking tricks during a wonderful celebration at The Cooking School of Aspen. More about the CSA in my next post.
If your farmers markets are like mine, each purveyor has glossy, dark purple eggplants, piled high and calling your name. This week’s recipe choice from David Lebovitz’s My Paris Kitchen is Eggplant Caviar, a kissin’ cousin to baba ganoush or moutaba. But, as David says, ‘eggplant caviar is easier to make, less rich, a smoky tasting eggplant purée with a squirt of fresh lemon, some garlic, and a bit of heat from a sprinkling of bright-red chili powder.’
Eggplant Caviar
For the French, Caviar D’Aubergines is a popular appetizer served on toasts. Use it also as a dip with veggies or chips. By adding sliced cherry tomatoes, it also becomes a salad, side dish or main course topping. I made a sandwich with sliced cucumbers, homegrown lettuce, sliced swiss cheese and a healthy spread of eggplant caviar with tomatoes. Can’t express how delicious. I shared this with Wendy Weaver, my vegetarian friend who is following a strict diet while training to climb Kilimanjaro next month. Passed muster.
Still flavorful but another option – add sliced cherry tomatoes.
Hoping you also are enjoying this last breath of summer with friends, fellowship and good food.
Thanks to Eskie’s daughter, Wendy, I spent a glorious evening with these two wonderful women, formerly of Des Moines, who I inherited when I married Michael thirty-one years ago. L to R: Me with Eskie Engman Shepard and Kay Bucksbaum
RECIPES
YOGURT-PEACH SEMIFREDDO, Anna Stockwell, Epicurious, June 2015
Serves 6
INGREDIENTS:
2 ripe peaches, unpeeled, pitted, sliced
1 1/4 cups sugar, divided
3 large egg whites
1/8 teaspoon kosher salt
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1 cup (packed) fresh mint leaves, finely chopped
Special Equipment: 8 1/2×4 1/2″ loaf pan
DIRECTIONS:
1. Line 8 1/2×4 1/2″ loaf pan with plastic wrap, leaving a generous overhang on all sides.
2. Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved, about 5 minutes. Transfer to a blender and purée until smooth. Let cool.
3. Whisk egg whites, salt, and remaining 1 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2–4 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.
4. Whisk yogurt and lemon juice in a large bowl, then stir in mint. Gently fold in egg white mixture until combined.
5. Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours or overnight.
the first layer of semifreddo – 1/2 full
6. Unwrap semifreddo, carefully run a sharp knife around all sides and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 3-5 minutes to soften. Slice into 6 even slices, about 1 1/2″ thick. Transfer to plates and serve.
Semifreddo can be frozen for up to 3 days.
CAVIAR d’AUBERGINE
Six Servings
INGREDIENTS:
2 globe eggplants, 21/2 lbs.
1 tablespoon olive oil, plus additional for preparing the pan
2 tablespoons freshly-squeezed lemon juice, plus more if necessary
2 clove garlic, peeled and minced
11/2 teaspoon sea salt or kosher salt, plus more if needed
1/8 teaspoon smoked paprika or smoked chili powder
freshly-ground black pepper
2 tablespoons chopped fresh mint, flat-leaf parsley, cilantro, or basil
DIRECTIONS:
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper, brush with olive oil and sprinkle it with a bit of salt.
2. Poke each eggplant a few times with a sharp knife and rest them over a gas flame on the stovetop, or a grill, turning them infrequently with tongs until they’re charred on the outside and feel soft and wilted. Depending on how smoky you want them, roast them for five to ten minutes.
3. When cool enough to handle, cut the stems off the eggplants and split in half lengthwise. Place them cut side down on the oiled baking sheet.
4. Bake the eggplants until the flesh is thoroughly cooked, which should take about twenty minutes, but may vary.
(TIP: If you don’t have a gas or outdoor grill, you can make this by just oven-roasting the eggplant for 30-40 minutes, turning occasionally until they’re completely soft and wilted.)
5. Remove the eggplants from oven and once cool enough to handle, remove the seeds and scrape the pulp from the skins into the bowl of a food processor. (You can also scrape them into a bowl, and mash them by hand with a fork.)
6. Add the tablespoon of olive oil, lemon juice, garlic, salt, pepper and chili pepper or paprika powder.
7. Pulse the food processor a few times, until the mixture is almost smooth. Add the herbs and pulse a few more times.
8. Taste, and add additional salt, lemon, or other seasonings, as desired.
9. To serve, spoon into a bowl and make a well in the center. Pour a bit of olive oil in the middle and sprinkle with chili or paprika powder or some chopped fresh herbs. Crisp toasts, crackers, or pita triangles are good accompaniments.
Storage: Eggplant caviar can be kept refrigerated for up to four days.
Cook-the-Book-Fridays is an international group cooking it’s way virtually through David Lebovitz’s My Paris Kitchen Cookbook. Visit our link here.
PANISSE PUFFS FROM MY PARIS KITCHEN BY DAVID LEBOVITZ
Last summer my USFS volunteer colleague, Deb, was on bus duty at the Maroon Bells pick up station. It was July, peak tourist season and we were overwhelmed by the crowds, sometimes welcoming over 1,000 visitors each day. The Bells, a priceless treasure, is the most photographed site in Colorado/Rocky Mountains.
YELLOW-BELLIED MARMOT (WHISTLE-PIG) – Plump and furry, these mammals are crowd-pleasers. Often sunning on large boulders near the road to the Bells, they attract the attention of bus-riding visitors. One male and several females with babies live in each colony.
After work, during our drive home together, we discussed our day. I was concerned about the crowds and the ramifications of that. Deb wasn’t having it. This is what I remember her saying…..
“This morning I talked to a woman who was boarding a crowded bus,” Deb told me. “She was wearing a sari, was from India and very excited about seeing the Bells. I remember feeling badly that the crowds would probably lessen her experience. Later I saw her getting off a bus so I walked over and asked how she liked it.”
Enthralled might be the right description, Deb recalls. She said, “It’s the most beautiful thing I have ever seen, I will never forget it.”
CHICKEN & TOMATO SALAD with SUMAC & HERBS
That conversation has stuck with me as I often remind myself we all interpret Life through different lens and with varied expectations. That includes those 78 million tourists who visit Colorado each year.* This blog offers me the opportunity to share my Life as I live it….. through every angle, twist and turn. My hope is that my lens can always be rose-colored, my glass half-full and your expectations met.
Mama Cordilleran Flycatcher built her nest on the window ledge of a USFS outhouse. After her babies are born and have fledged, the 5-6″ Cordillerans will fly to their winter habitat in Mexico.
THESE BABY WESTERN WOOD- PEEWEES ARE WAITING FOR MOM TO RETURN WITH FOOD. WWP’S FIND A HORIZONTAL BRANCH AND BUILD CUP-SHAPED NESTS THAT ARE BOUND TOGETHER WITH SPIDER WEBS.
COOK the BOOK FRIDAY – Panisses Soufflées
PANISSE PUFFS – A SUCCESS STORY
Panisse Puffs could be David Lebovitz’s homage to the popover (America) or Yorkshire Pudding (England). My attempts at those classics were duds. Inedible. I feared our high altitude would crater this baking project also. Miraculously the puff gods prevailed, those darlings inflated and were delicious. Blend these together in 15 minutes. (So easy.) Pop in the oven for 35 minutes. Slather, if you wish, with butter, honey or jam. Sublime. For success, just follow the recipe below and my tips.
WHILE I DON’T MIND RISING EARLY, I DO MIND MORNING BIRDING ADVENTURES IN THE MOUNTAINS. IT’S ALWAYS COLD AT DAWN AT 9,500′. FOR THIS ROARING FORK AUDUBON TRIP LED BY MARY HARRIS, WE FIRST CELEBRATED TWO BIRTHDAYS. CARROT CAKE FOR BREAKFAST.
CHICKEN & TOMATO SALAD with SUMAC & HERBS
Last week the New York Times featured a Mediterranean-flavored salad by California chef Sara Kramer. I’m a Yotam Ottolenghi fan. This recipe reminded me of those featured in “Jerusalem”, an award-winning cookbook by Ottolenghi and Sami Tamimi. So I gathered the ingredients and made lunch for myself and The Gant’s front office staff.
I wasn’t sure the spices in the salad dressing, coriander seeds, fennel seeds, cardamon, sumac, along with chile oil, would appeal to the young staff. Although they all seem to have a healthy respect, understanding and appreciation of good food, they insist there isn’t much they won’t eat. This was a test.
I loved the sophisticated flavors mixed into this salad. It was a winner for the younger crowd also. Like many of Ottolenghi’s involved recipes, I’ve suggested tips for simplifying this salad and cutting down on prep time without losing any taste. Click on the link for the recipe.
PIKA – THIS LITTLE GUY’S FAMILY HAS SURVIVED FOR ABOUT 15 MILLION YEARS. A LITTLE RESPECT, PLEASE. THESE BELOVED MAMMALS ARE SMALL, SHORT-EARED, WITH NO VISIBLE TAIL AND DO NOT HIBERNATE. MY FAVORITE. Susan Brisbois Foster photo
“WHAT BIRDS EAT,” A FOREST CONSERVANCY FIELD CLASS TAUGHT BY DAVE LEATHERMAN.
PANISSE PUFFS by David Lebovitz, My Paris Kitchen
Servings: 6
INGREDIENTS
⅔ cup chickpea flour (I used Bob’s Red Mill Garbanzo & Fava Flour available at Whole Foods, mail-order or markets that carry his products)
⅓ cup flour (I used Hungarian High-altitude Flour)
1 cup whole milk
2 large eggs, at room temperature
1 large egg white
1 TBS salted or unsalted butter, melted
¾ tsp sea salt or Kosher Salt
1/4 freshly ground black pepper
¼ tsp ground cumin
Generous pinch of cayenne pepper
BAKE THESE PUFFS IN THE OVEN FOR 35 MINUTES. DO NOT PEEK.
DIRECTIONS:
1.Preheat the oven to 425 degreesF. Put the popover mold in the oven in the middle position. Have a baking sheet ready for it to sit on in case the mixture spills over.
2.Combine all the ingredients in a blender until completely smooth.
3.Take the mold out of the oven and brush the insides well with melted butter. Quickly pour the batter into the molds, put them in the oven. Decrease the temperature to 400 degrees. Bake for 35 minutes or until puffed up and brown. Serve immediately, while warm..
TIPS:
1.Don’t be tempted to open the oven before they’re ready.
2. You may use a standard muffin tin but the puffs won’t rise as high.
3. If you have any puffs leftover, slice them vertically and fry them quickly in a little olive oil until brown on each side. Drain on a paper towel and sprinkle with cinnamon sugar (for a sweet treat) or salt (for a snack at cocktail hour.
CHICKEN & TOMATO SALAD with SUMAC & HERBS adapted by the New York Times from Chef Sara Kramer, Kismet, Los Angeles
FOR THIS SALAD, GRILL/COOK A SPATCHCOCKED CHICKEN, CUT A CHICKEN INTO 8 PIECES OR, FOR EASE, BUY A ROTISSERIE CHICKEN AT YOUR MARKET.
TIPS:
1.For a shortcut, stop by the market for a rotisserie chicken.
2. What distinguishes this salad from others is its dressing. Be sure to skim the fat off the chicken juice. I found the shallot or onion power to be unnecessary. I used chili sesame oil. You will make more dressing than is needed so taste frequently as you pour on and toss the mixture.
3. Brush your mold well with melted butter (in addition to what you used in the mixture) or spray as directed. (I used a Pam butter spray.)
4. Serve at room temperature with a rose or, even better, Kramer suggests, a resiling.
*In 2015, nearly 78 million tourists visited Colorado, pumping more than $19 billion into the economy. (State of Colorado statistic)
BIRDERS STEP ASIDE FOR THE COWBOYS FROM T-LAZY-7 RANCH.
Burrata Caprese with Peaches, Apricots Tomato, & Basil
Hey Summer 2017, just slow down. Memorial Day. Check. June, those 30 days. Whoosh. Independence Day. Over. School doors open in late August. Labor Day’s in sight. Only 169 days until Christmas.
The Aspen Institute’s Ideas Festival 2017
Here’s a thought. Despite the 24-hour news cycle, try to own your last 8 weeks of summer. Jot down what you most want to do. Make priorities. That’s what I promised myself this summer. Grateful to be healthy, able and surrounded by friends who laugh, every day needs to count.
This beautifully designed (and, battered) wasp nest is being recycled as nesting materials for this year’s migrating birds.
How can I do that? Knowing that my Life rolls better with 8-9 hours of sleep each night, it takes more No’s than Yes. It works to block out time to cook, write and actually do the assignments for the music class I enrolled in recently. Twicky but doable. Busy, but so far, so good. Here’s a glimpse at the past two weeks. How is your summer going?
The Aspen Institute’s campus and venue for IDEAS 2017
THE ASPEN IDEAS FESTIVAL 2017, June 22-July 1
Blanca O’LEARY & I attended our 13th Aspen Ideas Festival at the Aspen Institute together. This is an NPR Podcast Live Taping “In the Thick” with Maria Hinojosa, the award-winning anchor and executive producer of NPR’s Latino USA.
In the words of the Aspen Institute folks, The Aspen Ideas Festival is ‘the nation’s premier, public gathering place for leaders from around the globe and across many disciplines to engage in deep and inquisitive discussion of the ideas and issues that shape our lives and challenge our times.’
Every passholder received this bag that is made of repurposed military surplus material and made in USA plants partially staffed by Vets with 10% of profits going to Vet organizations. In the bag was a copy of the Constitution which thrilled Gold Star father, Khizr Khan, who I heard speak on Culture & Civil Liberties.
Created in 2005 by well-known author, president and CEO of the AI, Walter Isaacson, and brilliantly managed by vice president Kitty Boone, the Ideas Festival has been the highpoint of my summers for the past 13 years. This year was no exception.
Walter Isaacson is leaving the Institute at the end of the year, returning to his home town of New Orleans to continue writing and also teaching at Tulane University. The Preservation Hall Band interrupted a conversation with Andrea Mitchell and Samantha Powers (on stage) to lead him out of the tent to a farewell party.
At IDEALS there were recognizable all-stars such as Thomas Friedman, Andrea Mitchell, Fareed Zakaria, musician Jon Batiste as well as governors and cabinet members. I was more interested, however, in the many lesser known names such as the very impressive Rebecca Onie, a MacArthur Genius and public health entrepreneur. I won’t forget my new best friend, Dr. David Rapoport, the Director of Research in Integrative Sleep Medicine at Mount Sinai who stressed the importance of sleep. He suggested we all need at least 7-8 hours of sleep each night. Yesssss. A Win for Mary. I tried to hear presidential historian and author Jon Meecham at every opportunity. And, no, I didn’t tell him I’d visited all the presidential libraries but Ford’s. Restraint is my middle name.
Headed to the Party. Kathy & Walter Isaacson are just behind the band.
WHEN LIFE GIVES YOU LEMONS, BE CREATIVE
Last week I received an emergency e-mail from a young executive here at The Gant. (Her name will remain anonymous.) Her husband’s birthday was in a week. To celebrate at a Bar-B-Que, a friend was making limoncello ice cream. She was baking the birthday cake, wanted it to be lemon, and asked for suggestions.
I e-mailed her two suggestions with recipes and photos. She chose Maida Heatter’s classic East 62nd Street Lemon Cake, which, according to many bakers, is the best lemon cake ever. She is a good cook but admitted to not being a baker. At high altitude, baking successfully is difficult. I gave her my bundt pan, a spray can of Pam’s happy Baker’s and some tips. Then, I prayed.
The beautiful end result of the birthday cake. “When life gives you lemon cake,” she says, “you disguise it with amaretto cookies.”
Whoops!
Like many first-time attempts, the cake didn’t behave. (I once made three coffee cakes, all failures, before I cried.) But, her fix was ingenious. (BTW, she is also ingenious at her very challenging job.) “It was actually quite funny,” she said, “and it was one of those days where absolutely nothing went right. But in the end the cake was delicious and I’ll definitely try to make it again.”
Yes, we will.
ASPEN’S 4th OF JULY
For the past 41 years, a cannon located at Smuggler Mine has blasted off at 6am to usher in the start of Aspen’s July 4th activities. Our Golden Retriever, Belle, when hearing the roar every year, would leap onto our bed (forbidden territory) and shake for the next hour or so. Aspen Daily News, Rising Sun Photography
I knew this day would come…We have known Cavanaugh O’Leary since he moved to our Aspen neighborhood with his parents when he was 4. We often helped him celebrate his 4th of July birthday. He just finished his 2nd year at Cal Poly at San Luis Obispo so I’ve been nearby in the winter in Cambria. Now 21, it’s obvious I’ve been replaced by Gabrielle Scapa, also a Cal Poly student.
BURRATA CAPRESE with PEACHES, APRICOTS, TOMATO and BASIL
Our farmer’s market is always late out of the gate because of cooler temperatures. The stalls are now loaded so Wendy Weaver, the earliest customer at the market every Saturday, picked up peaches and apricots so I could make this gorgeous Burrata Caprese with Peaches, Tomatoes, Apricots and Basil. It’s another delicious recipe from Melissa Clark’s Dinner, Changing the Game cookbook.
BURRATA with PEACHES, APRICOTS, TOMATO & BASIL,Dinner, Changing the Game by Melissa Clark
Serves 4
INGREDIENTS:
3 tablespoons pine nuts
1/3 cup packed fresh basil leaves, coarsely chopped
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil, plus more as needed
1 whole Burrata cheese (usually about 6 ounces) OR, mozzarella di bufala
2 large peaches and 4 apricots (or nectarines or plums)
1 pound cherry tomatoes, halved and left whole, combo
Flaky sea salt (I use Maldon Sea Salt Flakes)
DIRECTIONS:
1. In a small skillet over medium heat toast the pine nuts, shaking the skillet occasionally until they are golden, 3 to 5 minutes. Set aside.
2.In a blender or food processor, combine the chopped basil, lemon juice, fine sea salt and 1/4 cup olive oil. Puree until a chunky dressing forms. You do not want a smooth dressing.
3. Place the Burrata in the center of a large platter and arrange the fruit and tomatoes around it. Spoon the dressing over the cheese, leaving some for the fruits. Drizzle with additional olive oil. Top with the toasted pine nuts and a sprinkling of flaky sea salts.
TIPS:
1. I served it with French or rustic country bread as my dinner. Clark suggests that paper-thin prosciutto, sliced salami or smoked salmon alongside is a nice salty contrast.
2. You may also serve this to guests by slicing wedges of burrata and spooning fruit onto a small salad plate. Or they can serve themselves if you divide the burrata into wedges.
Can We Prevent a North Korea Crisis? with (LtoR) Evan Osnos, The New Yorker; Elizabeth Economy, Council of Foreign Relations; Thomas Friedman, New York Times and Fareed Zakaria, CNN.
David Lebovitz’s My Paris Kitchen Houmous (French) and My Hummus (English). It’s Cook the Book Fridays recipe choice this week.
When I was first married and my husband a graduate student at Florida State University, my cooking skills were, to be generous, limited. I worked with a rotating schedule of five dishes: tuna noodle casserole; spare ribs; goulash; pork chops and hamburgers. To get to seven, I relied on goulash and tuna for leftovers.
Naan Wraps with homemade Cucumber Raita
Somewhat embarrassed by that, I eventually honed my skills to become a better cook. The past few months, however, I’ve felt my culinary efforts to be unimaginative and stale. Perhaps it’s the price paid for five months on-the-road. Whatever the reason, home is where the heart is so let’s stop with the stale.
Pico de Gallo (For those of us linguistically challenged, it’s PEEK-o-day-GUY-o)
A writer sometimes jumpstarts creativity with prompts, inspirational cues. These Foodie prompts helped me: 1) Shopping is not always a sprint. On your next visit, stroll through your local market. Be surprised. Grab something new. 2) Spot a strange fruit or veggie? Buy it. Deploy Goggle. 3) Spice it up. For ideas, order a Penzey’s catalog (free) at 1-800-741-7787. 4) Cook with a friend or on-line food group. 5) Glean ideas from today’s cookbooks which are worth reading cover to cover. I suggest Melissa Clark’s Dinner: Changing the Game, Yotam Ottlenghi’s Jerusalem or Diana Henry’s Simple, Effortless Food, Big Flavors.
Summertime in the Rockies
The following three familiar recipes can enhance your summer menus in head-spinning ways. Considered staples in many international cuisines, they have endured for centuries. It’s not for nothing they’re called classics. Use traditionally or, even better, in one of countless flavorful spin-offs.
RAITA
Raita, a yogurt-based condiment from the Indian subcontinent, is often used to accompany traditional Indian fare. Raita can be sweet, savory, mixed together with raw or cooked vegetables or fruit, and sprinkled with various herbs and spices. Use it as a dip, topping or garnish for burgers and sandwiches, salad dressing, sauce for chicken or fish or a side dish.
This interesting naan wrap is a mix of cumin-spiced ground meat, shredded Iceberg lettuce and sliced red onions all doused with cucumber raita. The naanwich not only offers respect to beleaguered Iceberg lettuce but also combines its crunchy texture with sweetness, spice and a tarty raita. Yum.
HUMMUS – COOK the BOOK FRIDAYS with David Lebovitz, My Paris Kitchen
I know, you’re thinking what I originally thought. Ho. Hum. Hummus. Just buy Sabra. Fantastic varieties.Why bother?
My answer is simple, because you can. In this case, homemade always beats store-bought. Hummus is a centuries old Arab dish of chickpeas, tahini paste (sesame seed paste), lemon juice, garlic, salt and spice. Just to be clear, you may add sun dried tomatoes, artichokes, spinach, red pepper or whatever to a basic chickpea hummus and still call it hummus. BUT, if you make a mixture from lima beans, beets, butternut squash, black beans or pumpkin, for example, with no chickpeas added, it’s not hummus. It’s dip. Again, it’s dip.
Tahini is a sesame seed paste and a staple in many cuisines, especially in the Mediterranean and Middle East. David uses 9 TBS of tahini in his recipe. A link to his recipe is given below.
Click this link for 18 Ways to Eat Hummus All Day Long. Or, check in with The Kitchen Lioness who shares Yotam Ottolenghi’s Hummus recipe from Jerusalem. David Lebovitz’s Houmous (hummus) recipe is here. (If you’d rather use canned chickpeas in David’s recipe, use 2 cups, drained with liquid reserved)
PICO de GALLO (salsa fresa)
We all have tasted this seriously important salsa that originated with our North American neighbors to the south.
Traditionally a dip, Minnesota author Meredith Deeds keeps this relish handy for other uses. “To make a quick guacamole,” she says, “I just mash up a couple of avocados, stir in a little pico de gallo and voila! Want Black Bean and Corn Salad? Open a can of black beans, add some frozen corn and toss together with the fresh salsa. You’re done. Or, combine all three in a flour tortilla and you have a Black Bean, Corn and Guacamole Wrap.”
I used the celebrated Diana Kennedy’s Pico de Gallo recipe from “The Art of Mexican Cooking.” With apologies to Ms. Kennedy, I made one adaption to her recipe by exchanging 2 TBS of ice water for 2 TBS of artisanal ketchup. This was a tip from Eat Boutiques’ Maggie Battista who says the ‘vinegar, sweetness and spice’ in the ketchup provides an added kick.
Hairy Woodpecker – 1 vrs. Squashed Bug – 0
NAAN WRAP with HOMEMADE CUCUMBER RAITA adapted from Sarah E. Crowder,@ KITCHN
Serves 4
INGREDIENTS:
1 tablespoon vegetable oil
1 medium yellow onion, diced
3/4 teaspoon salt, divided
1 1/4 teaspoons ground cumin, divided
1 pound ground beef, buffalo, lamb or chicken or fish
4 pieces naan bread
1/2 cup whole-milk yogurt
1/2 cup diced, seeded cucumber (about 1/2 cucumber)
1 tablespoon coarsely chopped fresh mint or cilantro leaves
1/4 teaspoon ground coriander
1/2 medium head Iceberg lettuce, thinly sliced
1/4 cup thinly sliced red onion
DIRECTIONS:
Arrange a rack in the middle of the oven and heat to 200°F.
The MEAT
1. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the yellow onion, 1/4 teaspoon of the salt, and 1 teaspoon of the cumin. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
2. Add the meat and season with 1/4 teaspoon of the salt. Break the meat up into smaller pieces and sauté until cooked through and browned, about 10 minutes. If using leftovers, warm the cooked chicken or fish pieces. Cook chicken or fish, if necessary.
The NAAN
3. Stack the naan in a pile and completely wrap in aluminum foil. Heat in the oven until warm, about 5 minutes.
The RAITA
4. Place the yogurt, cucumber, mint or cilantro, coriander, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine. Set aside.
The NAANWICH
5. When the meat is ready, remove from the heat. Place the warmed naan in a single layer on a work surface. Place a handful of iceberg lettuce on the center of each naan. Divide the meat over the lettuce, top each with a couple tablespoons of raita, and divide the red onion over the raita. Serve warm.
Storage: The leftover meat mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Don’t even try to get between Mom and Dad and their brood.
COOKtheBookFridays is an international on-line group cooking virtually from David Lebovitz’s My Paris Kitchen Cookbook. Visit our site here.
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.
