As you’re reading this post, I’m throwing last-minute essentials into my suitcase before leaving for a week in London and Edinburgh. Thanks to the low-fare transatlantic carrier Norwegian Air International now with more direct flights to London than any US airline and a British travel agency, I found a vacation package unable to ignore.
Braised Mediterranean Lentils with Roasted Spaghetti Squash
TWO MANTRAS FOR LIVING
Our Emma was chosen by her classmates to be the Junior Princess at her high school’s homecoming in Bishop, California. Escorted by her family onto the field, she was crowned by sister, Clara, now a freshman, during the game’s half-time show. A happy moment for our family.
For the past five years I’ve tried to follow these two wise mantras: 1)What’s not life-threatening is manageable with minimal stress; and, 2)If Not Now, When?
Just before dawn, these healthy, gorgeous bears, Mama and Baby, often arrive to drink at the stream near my condo building. When I need to get in my car, to leave the parking lot, Mama Bear and I are wary and cautious but always good neighbors.
Look carefully and you will see Baby Bear climbing down the tree. I walked out to get into my car and Mama called the baby to come down and be near her.
This Fall two hit-and-run accidents put a large dent into my #1 mantra. Imagine being an innocent 2008 Lexus, already a little worn with mileage fatigue, parked in your owner’s condo space only to be walloped not once but twice on separate occasions. Both culprits drove off leaving no notes. Readers, who does that? Little goes on at The Gant that others don’t see so one fender-bender was reported to our front office. The unpleasantness that followed taxed my ability with that manage with minimal stress thing.
To add more protein to the Lentils and Squash dish, simply add sausage or the meat of your choice.
This year Mantra #2 has been changed up to If Not Now, Now and that’s precisely why I went out on a Norwegian Air wing, sorta last-minute, and booked this trip. Remember when you were a child and did something without asking permission? That’s what making these plans feels like to me.
Renown Chef José Andrés and his World Central Kitchen team have served more than 1 million hot meals to the needy and Responders in Puerto Rico.
Since late September our French Fridays with Dorie and Cook the Book Fridays blogging groups have been donating to Chef José Andrés and his World Central Kitchen network to support their efforts in PR.
London is not unfamiliar to me, Mind the Gap and when curbside, look left, then right, then left, again, but I’ve never been to the British Museum. Being my birthday week, spending three luxurious days visiting a vast collection dedicated to human history, art and culture is a perfect gift. I also picked up theatre tickets for “Harry Potter and the Cursed Child, Parts One and Two” which, incidentally, begin previews in New York in mid-March. As for Edinburgh, I’m lucky to have good friends who kindly offered to take me under their wing during my visit.
Adriana Angelet, a health administrator in PR and our food blogging groups’ colleague and friend the past 8 years, ran with her team in the Chicago Marathon last week. Adriana blogs at http://greatfood360.com/.
Donating to Chef Andres was a way to honor Adriana, (holding flag, far left). Despite many obstacles her running club managed to get to Chicago for this long-planned event.In her own words, “Flag across chest. Ears attuned to every “Puerto Rico” cry in the crowd. Each “dale Boricua!” placed the heart closer to the finish line. The legs followed it. Most of the time running, sometimes even dancing. Walking too, but never in defeat. There will never be another race like the 2017 Chicago Marathon and that’s alright.”
JUST TRY THIS…..
The chocolate cake mixture is ready for the oven.
While trying to always look forward, I still hug each memory of this gorgeous season in the mountains and joyful days for a grandma with teenage grand daughters. My cup runneth over. Plus, this month’s Cook-the-Book-Fridays recipe, Chocolate Cake with Dulce de Leche & Fleur de Sel, is a stunner. Take a look at Half Baked Harvest, Recipes from my Barn in the Mountains , a new cookbook by Colorado’s own Tieghan Gerard. I made her Braised Mediterranean Lentils with Roasted Spaghetti Squash.
Spaghetti squash is magic. Here’s the squash, cut in half, S/P and ready for roasting.
The magic of turning squash into spaghetti …
Chocolate Cake with Dulce de Leche and Fleur de Sel is basically a molten-center (liquid) chocolate cake. David Lebovitz’s version from his My Paris Kitchen cookbook takes this to a supreme level by adding dulce de leche (a Spanish caramel sauce) and flaky sea salt. He uses 4-ounce ramekins. I added a larger souffle dish, baking it 5-10 more minutes. Rich, for sure but a perfect sweet to complete a meal. Serve small portions, please, with vanilla bean ice cream or crème fraîche. Link to the recipe here.
Half Baked HARVEST Cookbook, Recipes from My Barn in the Mountains by Tieghan Gerard
Half Baked Harvest Cookbook, Recipes from My Barn in the Mountains by Teghan Gerard is my one cookbook purchase this Fall. I subscribe to Gerard’s HalfBakedHarvest blog and look forward to cooking through this book. Braised Mediterranean Lentils with Roasted Spaghetti Squash is my first effort. Very tasty. Unique flavoring. Here’s the recipe link.
Don’t miss seeing the compelling documentary “Wasted! The Story of Food Waste” produced by chef Anthony Bourdain. Voted Best Documentary at Aspen’s Film Festival this month, it was my favorite of all the films. Since in this country we waste 1/3 of all our produced food, 133 billion pounds, it’s a must see for everyone and is now in the theaters nationwide and on video-on-demand. Creatively-made, irreverent and important.
If you wish to DONATE to Chef José Andrés and his World Central Kitchen network, here
Drool-worthy. Potato, Feta and Basil Tortilla by David Lebovitz, Cook-the-Book-Fridays
Did I ever mention my appointment with a Des Moines, Iowa psychologist. In my mid-thirties, I was needing counseling and advice. After talking to me for 30 minutes he remarked that ‘I would hit my head incessantly against the wall to get something done.’
Heck, I smiled broadly, got all puffed up, considering that a compliment. NOT. What he meant, he patiently explained, was that I didn’t know when to ‘give it up.’
Fifty dollars for what I already knew. That fact was not a revelation. For better or worse, flaw or strength, it’s packed into my genotype. I proudly own it. ( Memo to female readers: I also recognize that trait in many of you. Send $50, please.) And at this moment in time, when catastrophe, chaos and disappointment reign, I’m determined, as best one can, to trade in “Normal Doesn’t Live Here Anymore” for “Hello Happy”. Head. Wall. Hit. There’s all kinds of Happy in this week’s post but also Life is Pain.
Make My Day – I met two snowy white Rocky Mountain goats on Crater Lake Trail.
JOY and DISTRESS
JOY – Although our season’s not over with Leaf Peepers soon arriving, we Rangers gathered at the East Maroon Portal for our annual potluck. Since we work various trails, we don’t often see each other. It’s also a once-a-year opportunity to dig into deep-fat fried chicken! Being part of the Forest Conservancy and these mountains we cherish have healed my heart. I love these people.
Our 2017 Forest Conservancy corp can hike and cook. Following our fried chicken potluck , we gathered for a group photo.
Old-timers. Judy Schramm told me we were the veterans, having become Rangers in the 1990s. In 2001, led by Judy’s efforts, the Forest Conservancy was established. Our group has grown and the USFS is quick to say they couldn’t do their job here without us.
DISTRESS – Late last Monday I texted my Atlanta friend, Meredith, to check in. Although Hurricane Irma was reduced to a Tropical Storm, losing her powerful punch, she still visited Georgia with a withering left jab. “House intact. No power. Downed trees,” my friend reported. “Oh, wait, just heard a loud noise. Gotta go.” The loud noise, she later texted was ‘a huge tree which landed 30’ from her house.’ To everyone affected by Irma, sadness.
JOY – Our Farmers Markets are in full glory with Colorado’s bounty coming from nearby North Fork Valley.
Dot MacArthur, also a friend and Forest Ranger, worked last Sunday at the Basalt Farmers Market “Register to Vote” booth. As always when we’re together, we had fun.
DISTRESS – Here in Aspen, my friend Luky woke up yesterday to spot a bear sitting in the cage trap located in her driveway. Luky’s neighborhood is Bear Central this year as these beautiful, wild creatures search for food before hibernating. Luky’s bear had come calling before, on her property and in her house.
Last night I grabbed a pizza and stopped by my friend Ann’s house to break bread (well, pizza and wine). Guess who (thought) he was coming to dinner?
JOY – Every semester I enroll in a course at Colorado Mountain College, a network of eleven college campuses in the state’s High Country. This past summer, Music Appreciation, now this fall, Greek Mythology. Many of us enjoy mixing it up with these smart, young students pursuing 4-year degrees. Our professor and Renaissance man, Dr. Thomas Buesch, is a phenomenal scholar. We kicked off the semester after class with a soup supper Chez Moi.
Following our first CMC Greek Mythology class, we kicked off the semester with supper.
To celebrate the publication of Alice Water’s memoir, “Coming to My Senses: The Making of a Counterculture Cook,” I served Minestrone Soup from her “The Art of Simple Food” cookbook.
DISTRESS – In Rockport, Texas, ground zero for Harvey, my birder buddy Susan Foster and her husband were finally allowed to return home. Their house is intact but their property, totally destroyed, wiped clean, leaving only debris and dirt. “After being cocooned in a house with no damage,” she said, “it’s like a gut punch every time we go out into the city. I just came back from a morning walk and can’t even imagine how long it’s going to take to get back to normal.”
Mise en Place, gathering all your ingredients together, makes assembling a recipe easier.
JOY – It’s COOK-the-BOOK-FRIDAYS and David Lebovitz’s Tortilla de Pommes de Terre a La Feta et au Basilic is JOY, itself. Breakfast, brunch, lunch, snack or dinner. Work with it.
POTATO, FETA and BASIL TORTILLA by David Lebovitz, My Paris Kitchen
Serves 6-8
INGREDIENTS:
2 tablespoons olive oil
1 pound potatoes, peeled and cut into 3/4-inch cubes (I used Idaho)
1 1/4 teaspoons sea salt or kosher salt
6 scallions, white and tender green parts, thinly sliced
9 large eggs
1/4 teaspoon sweet or smoked paprika
4 cups loosely packed fresh basil leaves, coarsely chopped
1 cup very coarsely crumbled feta cheese
DIRECTIONS:
1. Heat the oil in a 10-inch cast-iron or nonstick skillet over medium heat. (Make sure the pan has an over-proof handle.)
2. Add the potato cubes and 1 teaspoon of the salt. Cook, stirring frequently, until the potatoes are tender and cooked through, 15-18 minutes.
3. A few minutes before the potatoes are done, add the scallions and cook until they’re wilted.
4. Preheat the oven to 450 degrees or, if using a nonstick skillet, the highest temperature recommended for your particular pan, which is usually 375 degrees.
5. Mix the eggs in a bowl with 1/4 teaspoon salt and your spice of choice (I used smoked paprika). Stir the basil into the eggs and pour the mixture over the potatoes in the skillet.
6. Crumble the feta, not too finely over the potatoes and press the pieces down gently with a spoon. Cook the tortilla until the bottom is golden brown and well set, rotating the pan from time to time (like you do an omelette) as it cooks. Don’t check it too soon or you will break the crust.
7. When the crust is browned, slide the skillet into the oven and let it cook until the eggs are set, about 5 – 8 minutes.
When it’s cooked on top of the stove enough to form a fragile brown crust around its edges, slide into the oven for the final bake off.
8. Remove the skillet from the oven. Set a baking sheet or serving plate on top of the skillet then flip both the baking sheet and the skillet simultaneously, releasing the tortilla from the skillet.
9. Serve slightly warm or at room temperature with greens and a glass of wine.
10. You can store your tortilla in the fridge for up to 2 days.
[OPTIONAL] For a more hearty tortilla, add 1 cup cubed Spanish chorizo or another cooked spiced sausage.
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.
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.
