“Omelets are not made without breaking eggs.” Robespierre
“You CAN make an omelet without breaking eggs. It’s just a really bad omelet.” Steven Colbert
It’s CooktheBookFridays. This week’s recipe is David Lebovitz’s take on Omelette aux Fines Herbes. Although most countries and cultures boast their take on this beloved classic, the French were first, in 1393. Joan of Arc most likely noshed on omelettes (called alumettes). David’s is plain and simply herbs and cheese, leaving more to your own imagination and embellishment innovations.
Chinese New Year, The Year of the Rooster, begins January 28. If you’re guessing I’m intent on overworking this poultry angle, you’re egg-actly right.
Six weeks ago, before leaving Aspen for the winter, there was some moaning and whining in my parting post. “I’m adverse to risk,” I wrote, “unwilling to go out on that proverbial limb. My world turns more slowly. That’s shocking, scary and disappointing. Just thinking about what I can no longer do is cringe-worthy.”
Readers, may I take that back? I definitely laid an egg.
Saying good-bye to the resident Great Egret at Anthem Country Club before leaving for California. Facing extinction for their plumes in the 19th century, this bird was saved by the efforts of President Teddy Roosevelt. Hats off (those with plumes, at least), to The Rough Rider.
After posting those words I was shocked by the generous comments, e-mails and phone calls from afar as well as TLC from empathetic friends locally. Obviously. Struck. Nerve.
“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked.” Bernard Meltzer
In that post I had been describing a 4-month funk when here, there and everywhere, there were problems? My medical ills were fixable but in a lifetime of good health, I hadn’t needed much fixing. Pile on worries, real and imagined, and, to my mind, the dominoes were tilting. But I’m a hard-boiled egg and can’t ask for help easily. So, I didn’t.
After a 7-hour drive to Cambria yesterday, this was my Welcome Wagon haul: 1) Reserved Library Book Pick-Up (check); 2) Talley Farms Fresh Harvest Pick-Up (check); 3) New York Times waiting at the Front Door (check) BUT 4) no kids from The Gant to help me unpack (BUMMER).
Perspective works wonders. In hindsight and realizing it takes all my fingers and toes to count my many friends who have serious health problems, I feel small, with egg on my face. I’d have saved myself months of grief had I sought guidance and comfort. I’m blessed with a wide circle of friends and, in perusing that list, there’s not a one who wouldn’t have helped me. In fact, after my writing that post, they did.
“There is always a best way of doing everything if it be to boil an egg.” Ralph Emerson
BEATTY, NEVADA: HOW FUNNY IS THIS? THE GAL WHO OWNED THIS BUSINESS SAID SHE DESIGNED THE IMAGES HERSELF.
BEATTY, NEVADA IS NOTORIOUS FOR ITS POLICE FORCE. DRIVING THROUGH TOWN MORE THAN 25 MPH, NOT 26 MPH, ALLOWS YOU TO CONTRIBUTE TO THE CITY’S COFFERS.
My 2017 resolutions revolve around this recent experience, dealing with situations better and making lemonade out of lemons-moments. In this upcoming year when so many of the values I cherish and things I hold dear are in jeopardy, my resolutions will be tested. (And, I’ll be drinking lots of lemonade!)
HAPPY NEW YEAR.
Playgroundmag.net
“This recipe is certainly silly. It says to separate the eggs, but it doesn’t say how far to separate them.” Gracie Allen
OMELETTE aux FINES HERBES BY David Lebovitz, My Paris Kitchen
Do not separate the eggs but do whip up David’s Omelette aux Fines Herbes this week. But, why put all your eggs in your morning basket? (OK, OK, READERS, that was a stretch.) Whether it’s breakfast, the norm, or lunch or dinner complimented by a green salad, it’s great for leftovers. Toegg you on, Here’s a LINK to more than 50 possible omelet fillings.
Serves 1 or 2
INGREDIENTS:
2 or 3 large eggs (as fresh as possible)
1 or 2 teaspoons of heavy cream or milk (TIP: I used whole milk.)
2 or 3 teaspoons finely chopped fresh herbs
Sea salt or kosher salt and freshly ground pepper
1 1/2 teaspoon salted or unsalted butter
2 Tablespoons of freshly grated Gruyère or Comté cheese
DIRECTIONS:
1. In a bowl, stir the eggs and milk (or, cream) together briskly with a fork (use 1 teaspoon of milk for 2 eggs and 2 teaspoons of milk for 3 eggs). Reserve some herbs for garnish and add the rest (2 teaspoons for a 2-egg omelette), using the fork to blend in the herbs, a big pinch of salt and a few grinds of the pepper mill.
2. Heat the butter in a large (10-inch), nonstick skillet (or a smaller skillet if you like a thicker omelette) over moderately high heat. When the butter starts to sizzle and form a bit, spread it all over the pan with a spatula so the bottom and part of the sides of the pan are covered.
3. Pour the eggs into the hot pan and let them cook until the edges start to set, which will happen before a minute is up. Life the pan, tilt it towards you, and use a heatproof spatula to lift up the lip of the omelet closest to you, allowing the liquid, uncooked eggs from the center, to flow underneath. Put the pan back on the burner and sprinkle the cheese in a line down the center.
4. Before the omelet is completely set (depending on how you like your eggs), fold it in half and slide it onto a warm plate. Garnish with the reserved chopped herbs.
CooktheBookFridays is an online group which is cooking its way virtually through David Lebovitz’s My Paris Kitchen. To see what others are cooking up or to join the group, Link to this site.
Tom Turkey has been roosting outside my balcony the past two weeks. Since he doesn’t want to turn into dinner next week, he’s playing it safe near the deserted D building at The Gant.
COOK the BOOK FRIDAYS.
SCALLOPED POTATOES with BLEU CHEESE and ROASTED GARLIC
A winter storm warning is in effect today. We’re expecting 4-8 inches which is good news for Aspen.
Tomorrow (Friday) I’m headed West. First stop, Anthem Country Club in Henderson, Nevada where I’ll drop my bags for six weeks. Michael and I lived in ACC the last 8 years of our marriage. What I positively know is I wouldn’t have survived those difficult years without the small cadre of strangers who became our friends and my lifesavers. This six weeks is an opportunity for my heart to hold tightly to those friendships and memories. And, it doesn’t get any better than Thanksgiving and Christmas with my kids in Bishop.
Popping some garlic cloves into the oven, ready to roast. The aroma is sublime.
Preparing for my trip West is an energy-buster. I pack for a 5 1/2 month journey but also clear my condo, handing it off to The Gant for ski season rental. Everything personal moves to storage. #%@&% Of course I’d rather it be turnkey but this opportunity supports the turf, allowing me to remain in Aspen. (Warning: Now, here I get personal. You may want to skip to this week’s scrumptious recipe, Scalloped Potatoes with Bleu Cheese and Roasted Garlic)
The cheese is bleu.
These weeks of packing gave me time to reflect on my past 6 1/2 months in Aspen. The High Country has been my safe paradise since 1988. To my despair, this year I’ve clashed up against personal limitations and been forced to sample dependency. First Time Ever.
During my birthday celebration long ago, my daughter, Melissa, entertained guests with remarks about me. She mentioned two of the more exasperating qualities: 1) “Mom is ferociously independent.” 2) “Mom never gives up. Never.” To my mind, those two qualities are fantastic. To a daughter and friends, at times, not so much.
Layer #1 – sliced potatoes, bleu cheese and seasoning.
The saving grace of this discouraging six months have been my friendships, both local and virtual. Luckily my besties love me unconditionally and back at ‘em. In this Life, aren’t they the kind to treasure? It’s been a scary season of patch, patch, patch, requiring medical maintenance which translated into dependency and care. To everyone’s credit, friends stepped up, took over, never asking permission and only needed thank you’s.
Just thinking about what I can no longer do is cringe-worthy. Keeping 10 balls in the air anymore? Nope, multi-tasking is over. Gave up biking this summer, erring on the side of caution. I say “No, thank you” more than “Yes” and have 276 emails requiring responses. I don’t pop up at 5 AM anymore, missing birding opportunities. I’m adverse to risk, unwilling to go out on that proverbial limb. My world turns more slowly and, to me, that’s shocking, scary and disappointing.
Layer #2
Some time ago, I stopped to see a friend who had recently lost both her mother and husband. She was, understandably, distraught. “Mary,” she said, tearfully, “I’ve already lost my mother and husband, I don’t want to lose myself.”
This is the first time since Michael died I’m saying that same thing. This blog is about building a courageous Lifestyle following a loss. With a good mind, excellent health and the resources available to me, there have been few bumps until now. Realizing I can do nothing about the aging process and disheartened that I can’t easily adjust to that, I need to change course and figure this out. That, dear Readers,is my winter’s chore.
Layer #3, the topping. Saturate with Cream. It’s ready for the oven.
What I don’t need to figure out is this week’s stunning recipe from David Lebovitz’s My Paris Kitchen cookbook. Scalloped Potatoes with Bleu Cheese and Roasted Garlic may be the most delicious side dish I’ve ever featured. It’s decadent, substantial and plays well with roasted poultry or pork and beef main courses. Quick to make and economical to the wallet.
Recommended for Holidays – Scalloped Potatoes with Bleu Cheese and Roasted Garlic.
SCALLOPED POTATOES with BLUE CHEESE & ROASTED GARLIC by David Lebovitz, My Paris Kitchen
Serves 8
INGREDIENTS:
10 large cloves garlic
Olive oil
3 cups heavy cream or half-and-half
1/4 teaspoon sea salt or kosher salt, plus more for seasoning the potatoes
2 1/2 pounds Yukon Gold potatoes
Freshly ground black pepper
1/4 cup minced fresh chives
1 1/2 cups coarsely crumbled bleu cheese
DIRECTIONS:
1. Preheat the oven to 375F.
2. Trim the hard stem ends off the garlic cloves and put them, unpeeled, onto a piece of aluminum foil that’s large enough to envelop them. Drizzle in a small amount of olive oil, close it securely, and roast in the oven for 45 minutes, until the cloves are lightly caramelized. (You can do this a few days ahead when you are using the oven for something else.) Leave the oven on and adjust the oven rack to the top third of the oven.
3. Remove the garlic from the skins and mash the cloves in a saucepan with a few spoonfuls of the cream to make a paste. Put the saucepan over low heat and add the remaining cream. Heat until warmed through and then set aside.
4. Peel and slice the potatoes into 1/4-inch-thick slices. Generously butter a 2 1/2-quart baking dish with sides at least 2 inches high. Put one-third of the potato slices in the baking dish. Season with salt and pepper. Sprinkle one-third of the chives over the potatoes followed by one-third of the bleu cheese. Add another one-third of the potatoes, season with salt and pepper, and sprinkle with one-third of the chives and bleu cheese. Add the final layer of potatoes, then pour the cream mixture over them and press down gently to flatten the potatoes. Season with salt and pepper, and sprinkle on the remaining chives and bleu cheese.
5. Put the gratin dish on an aluminum foil–lined baking sheet and bake for 1 hour, until it’s bubbling and well browned on top. The acidic cheese may cause the cream to separate a little bit, which is normal.
TIP: 1) I used my OXO mandoline, set at 1/4”, to slice the potatoes. Slicing them took less than 15 minutes. 2) I didn’t peel my potatoes, leaving the skin on each slice.
HAPPY THANKSGIVING, EVERYONE.
A pair of Merriam wild turkeys are roosting in the cottonwoods at The Gant at night. Wild turkeys are cunning, wary birds with excellent eyesight.
When Mama doesn’t blog, Mama doesn’t eat well. Without Friday deadlines and recipes to tackle, I’ve lost my way. The fridge looks forlorn. The pantry? Forgettaboutit. My solitary banana is brown and there are no overs to left. Eight weeks. Enough. Time to take the foot off the brake. Plus, I’ve missed you.
BUTTERNUT SQUASH CRUMBLE
As you’re reading this post, I’m flying back to Colorado after a week in Washington D.C. I had the opportunity to spend 3 days at the newly-opened National Museum of African American History and Culture and stretched my trip to include other museums. My carefully scripted itinerary did not include being questioned by the Secret Service. That happened and was unnerving.
TACKED TO MANY D.C. POLES. DESPITE THE SPELLING ERROR, IT MADE ME LAUGH.
THANKSGIVING FARE
First, however, let’s add some sparkle to your holiday menus. The staff at The Gant worried I’d hit a bad patch and were quite relieved to see this Pumpkin Spice Bundt Cake with Buttermilk Icing walk through their door. Although Gourmet Magazine ceased publication in 2009, this spectacular Fall creation from a 2005 issue is mine forever.
Why not let David Lebovitz’s Cook the Book Friday’s recipe, Butternut Squash Crumble, be a part of your Thanksgiving this year. What first sounds like a dessert tilts toward savory. Roasted squash is infused with chicken stock and seasoned with thyme and shallots. The topping is a mixture of bread crumbs, Parmesan and sage, glued together by butter and eggs. Ditch your classic green bean casserole for this tasty dish with a sweet punch.
Look for the recipes and my tips at the end of this post.
THE NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE
A CAPITOL VISIT
COLORADO PIONEER AND FORMER SLAVE CLARA BROWN, ON DISPLAY NEXT TO A PRESERVED SLAVE CABIN. BORN ENSLAVED IN VIRGINIA, SHE MARRIED AT 18 AND HAD 4 CHILDREN BUT HER FAMILY WAS SOLD AND SEPARATED. WHEN SHE GAINED HER FREEDOM, SHE MOVED TO COLORADO AND WORKED AS A COOK, MIDWIFE AND LAUNDRESS. SHE WISELY INVESTED HER MONEY IN LAND AND MINES AND, LIKE MANY AFRICAN AMERICANS, SHE ALSO SEARCHED FOR HER FAMILY. AFTER MANY YEARS, SHE FOUND ONE DAUGHTER.
In 1913 on the 50th anniversary of the Battle of Gettysburg, black civil war veterans lobbied for a museum to honor the African American journey. That dream gathered dust for decades until Congressmen John Lewis and Mickey Leland resurrected the idea in the 1980s. Winning approval from Congress was a prolonged and bruising battle. In 2003 an ebullient George W. Bush signed a bill creating the 19th Smithsonian museum. It opened in late September 2016 and cost $540 million with half of that coming from private donors.
Designed by Tanzanian-born British architect, David Adjaye, the dazzling 400,000 square-foot bronze-colored building sits on a 5-acre site located directly across from the Washington Monument. (Adjaye also designed Denver’s Museum of Contemporary Art).
SOUTHERN RAILROAD CAR #1200 “for Coloreds.” BECAUSE OF JIM CROW LAWS, RAILCARS WERE SEGREGATED IN MANY STATES UNTIL THE EARLY 1960S.
Because no Smithsonian museum had ever been conceived without having its own permanent collection, Director Lonnie Bunch and his team collected the artifacts themselves. Using the “Antiques Roadshow” format to generate publicity in 15 American cities the museum now possesses 37,000 objects. Every Smithsonian museum is spectacular and the NMAAHC, the last to be built on the Mall, stands proudly with the others.
THE TERRIFYING KU KLUX KLAN ORIGINATED IN THE SOUTH IN 1865 IT IS STILL AN ACTIVE ORGANIZATION TODAY AND HAS INSERTED ITSELF INTO THE PRESIDENTIAL ELECTION. DAVID DUKE OF LOUISIANA, A FORMER IMPERIAL WIZARD OF THE KKK, IS CURRENTLY RUNNING FOR THE US SENATE.
I also spent several hours at the United States Holocaust Memorial Museum which Michael and I first visited after it opened in 1993. Although not a member of the Smithsonian group, it is located nearby and recently was renovated. Walking through those doors is a sobering experience and, 23 years later, still not easy.
THE SECRET SERVICE
It was on my way to the Holocaust Museum that I crossed paths with the Secret Service. Charged with protecting the President, Vice President and Treasury, ubiquitous is the watchword. On bikes. In cars. With German Shepherds. Manning security booths. Guarding entrances. I spotted an agent on her bike with a dog chatting with another agent guarding an entrance. A perfect photo, I thought.
As you can see by my picture the minute I focused the camera, Man Agent turned and began walking towards me. I consciously decided NOT to say I was a blogger and just snapping a photo for an upcoming post. So when he asked me why I was taking pictures (I took only 1), that’s exactly what I blurted out! He lectured me on freedom, that it had costs! I replied that I was also on Team Freedom, would show him all my photos if he wished and I was not the enemy (which he already knew, of course). Still, it was unsettling, that gun and all. I remember thinking, “Well, if this goes south, I look good, am wearing a nice outfit and my pearls are real!”
And, Readers, don’t forget to VOTE.
WHEN LEAVING THE HOLOCAUST MUSEUM, VISITORS ARE GIVEN SOME FOOD FOR THOUGHT.
BUTTERNUT SQUASH CRUMBLE by David Lebovitz, My Paris Kitchen
Serves 6-8
INGREDIENTS:
SQUASH FILLING
2 Tbs butter
2 Tbs olive oil
4 pounds. butternut squash, peeled, seeded, and diced into ¾-inch cubes
2 tsp minced fresh thyme leaves
Kosher salt and black pepper
½ cup peeled and thinly sliced shallots
1 cup chicken stock
2 Tbs finely chopped fresh flat-leaf parsley
TOPPING
¾ cup fresh or dried bread crumbs
½ cup coarse-ground yellow cornmeal
½ cup grated Parmesan cheese
1 Tbs minced fresh sage leaves
1 tsp granulated sugar
½ tsp kosher salt
4 Tbs unsalted butter, chilled and cubed
1 large egg, room temperature
DIRECTIONS:
1. Preheat your oven to 375 F. Grease a shallow 3-quart baking dish. Set aside.
2. To make the squash filling, heat 1 Tbs butter and 1 Tbs olive oil in a large skillet over medium-high heat. Add half the squash and half the thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
3. Add half the shallots and cook another few minutes, until they’re softened. Add ½ cup stock and cook about 30 seconds, stirring, to reduce the stock a bit and heat everything through. Scrape the squash mixture into the prepared baking dish.
4. Wipe the pan clean and heat the remaining 1 tbs butter and olive oil in the pan over medium-high heat. Cook the rest of the squash and thyme the same way, seasoning it with salt and pepper and adding the remaining shallots and ½ cup stock, stirring.
5. Scrape the cooked squash mixture into the baking dish, stir in the parsley, then press the mixture into a relatively even layer. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft, but not mushy when you poke it with a sharp paring knife.
THE ROASTED SQUASH IS WAITING FOR ITS TOPPING MIXTURE.
6. While the squash bakes, make the topping. Combine the bread crumbs, cornmeal, Parmesan, sage, sugar, salt and black pepper in your food processor. Add the chilled butter and pulse until the mixture is crumbly and the butter is completely incorporated. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
AFTER REMOVING THE TINFOIL (SEE PHOTO ABOVE), SPREAD THE CRUMBLED MIXTURE ON TOP. IT’S READ FOR THE OVEN AGAIN TO BROWN THE CRUMBLE TOPPING.
7. Remove the squash from the oven, remove the aluminum foil, and cover evenly with the bread crumb topping. Decrease the oven temperature to 350 F and return the dish to the oven. Bake about 20 minutes, until the topping is golden brown, then serve.
PUMPKIN SPICE BUNDT CAKE with BUTTERMILK ICING
Adapted from Gourmet Magazine, 2005
Serves 12
Special equipment: a 10-inch nonstick bundt pan (3 quart)
CAKE
1 1/2 sticks (3/4 cup) unsalted butter, softened,
2 additional Tbs butter for greasing bundt pan*
2 1/4 cups all-purpose flour plus additional for dusting pan
2 additional Tbs flour for dusting pan*
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin PUREE from a 15-ounce can (not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs, room temperature
1. Put oven rack in middle position and preheat oven to 350°F.
2. Butter bundt pan generously, then dust with flour, knocking out excess.
3. Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
4. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
5. Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
6. Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
ICING DIRECTIONS:
1. While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
TIPS:
Cake can be made 3 days ahead and kept in an airtight container at room temperature.
2. I use Pam with Flour spray instead of a butter/flour combination for a no-stick remedy. My cakes have always dropped from the pan beautifully.
3. Fill your bundt pan to 3/4 full. I used the 10-cup bundt pan suggested but if you use a smaller bundt pan, just make muffins with the extra mixture.
LUNCH at the OCCIDENTAL GRILL & SEAFOOD – YELLOWFIN TUNA with BENNE SEED CRUST.
Today’s post will be my last one for the foreseeable future. Since I am turning off the lights for a time, this Iowa girl needs to talk corn and tomatoes.
Every year it happens. September barges in before I’m ready for summer’s farewell. Autumn has the upper hand and is clearly broadcasting its presence. Nights are cooler. Aspen leaves quake yellow. And, snow appears on our highest peaks. I get it.
September is still farmer’s market heaven. Snap up those luscious tomatoes. Savor every ear of corn you can grab. My Corn Soup (Two Ways) is magical. Corn cobs make the broth. Who knew? Doesn’t everyone have a favorite Gazpacho recipe? This week’s CooktheBookFridays group is stirring up David Lebovitz’s recipe. His secret ingredient is vodka.
September is also the month we volunteer USFS rangers step aside for hunters and Old Man Winter. It’s been an especially great year. Our visitors constantly remind us we have a dream job and a gorgeous office. (We know that.) There is not a day I don’t wake up thanking God and Michael Hirsch that I can live amidst these splendid mountains.
Summer ends, and Autumn comes, and he who would have it otherwise would have high tide always and a full moon every night. Hal Borland
As I said earlier, I am dimming my Lights and look forward to returning in a few months.
David Lebovitz’s GAZPACHO from My Paris Kitchen
Serves 6
INGREDIENTS:
3 pounds ripe tomatoes
1 slice firm, white country style bread, crusts removed
1 cucumber, peeled, seeded, and finely diced
1 red onion, peeled and finely diced
1/2 red, green or yellow bell pepper, seeded and finely diced
2 cloves garlic, peeled and minced
1/4 cup olive oil
1 1/2 tablespoons wine vinegar
2 1/2 teaspoons sea salt or kosher salt (more, if needed)
1/2 teaspoon smoked paprika or chile powder
Freshly ground pepper
1 tablespoon vodka
DIRECTIONS: (The gazpacho can be made 3 days in advance and refrigerated.)
1. Fill a large pot half full of water and bring it to a boil. Remove the cores of the tomatoes and cut an X in the bottom of each.
2. Plunge the tomatoes into the boiling water (work in batches if your pot won’t hold them all) and let the tomatoes blanch for 30 seconds or until the skins loosen. Transfer them to a strainer and rinse with cold water. Peel the tomatoes, discarding the skins.
3. Cut the tomatoes in half HORIZONTALLY. Remove as many seeds as possible. Set a coarse-mesh strainer over a bowl and squeeze the liquid and seeds out of the tomatoes; press the pulp through the strainer. Save the tomatoes and the tomato liquid. A few remaining seeds in the pulp will not matter.
4. In a small bowl, soak the bread in cold water for 1 minute, drain and squeeze the excess water out of the bread.
Working in batches, pulse the tomatoes and tomato liquid in the bowl of a food processor or blender with the bread, until they’re almost liquified, yet still have bits of tomato visible.
5. Mix the nearly pureed tomatoes in a large bowl with the cucumber, onion, pepper and garlic. Stir in the olive oil, vinegar, salt and spice. Season with pepper and add the vodka. Taste. Add additional salt if necessary.
5. Chill thoroughly before serving.
CORN SOUP (Two Ways), recipe by Faith from the KITCHN
Serves 4
INGREDIENTS:
8 medium fresh ears of corn, husks removed
7 cups water
2 tablespoons unsalted butter
1 medium shallot, minced
Kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh chives
For Toppings:
Truffle Salt and Chives
OR
Smoked paprika, dash of Cayenne, fresh Cilantro, coarsely chopped, and lime juice
DIRECTIONS:
1. Cut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.
3. Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.
4. Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed. (TIP: I used an immersion blender.)
5. Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible. Discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with the topping of your choice.
TIP: Leftover keeps well, without the toppings added, for up to 5 days in the refrigerator. Rewarm or serve cold and garnish just before serving.
COOKtheBOOKFRIDAYS is an international food group cooking its way virtually through My Paris Kitchen by David Lebovitz. To see what my colleagues have stirred up this week or to join our group, go here.
The closest I’ve ever gotten to a food truck is watching the comedy-drama film, Chef, at our local theatre in 2014. Having just googled the “Top Ten Food Trucks near Aspen,” none of them are. Near Aspen, I mean.
SPICY MEATBALL WRAP SMOTHERED in SRIRACHA MAYONNAISE
Street foods, whether from a truck or cart, predominantly reflect local culture and flavor. Trucks namedThe Confluence Cowgirl Kitchen, Mi Lindo Nayarit and Slo Groovin’ Bar-b-Que based in Carbondale, Marble, even Glenwood Springs echo our diversity. But, in Aspen, if it’s street food I desire, only my kitchen can answer the call.
THIS MEATBALL PACKS a WALLOP AND IS JUST AS DELICIOUS SERVED INDIVIDUALLY DURING A COCKTAIL PARTY. (toothpick, please.)
Boulettes de Merguez à la Sauce Sriracha, a recipe from David Lebovitz’s My Paris Kitchen pays homage to the Maghreb* influence in Parisian cuisine. Americanized, these are flavor-packed Spiced Meatballs with Sriracha Sauce. I chose to wrap them in a grilled Naan smothered in sauce and wrapped in parchment paper. Heavily seasoned, this is street food to the max. Grabbing a beer, I walked out to my balcony and polished off this glorious sandwich in a flash.
I made my meatballs and then put them in a cast iron skillet to roast in the oven. Every 5 minutes (15 minutes cooking time), just give the pan a shake.
A colleague recently made this recipe, 20 meatballs, leaving them on the counter to cool for a later cocktail party. She ran to her gym. Returning home, she found only 4. A certain male partner was nowhere in sight. They’re that fantastic. See the recipe and more tips below.
WELCOMING MADISON
When is the last time you basked in a friend’s joy? Their happiness becomes yours. Last week I caught that feel-good bug when a dear friend became a first-time grandmother. She and her husband had raised three terrific young men. Still, at her house for the past 20-plus years, the score was always, 4-1.
When beautiful Madison arrived, her grandparents were over-the-moon.( I don’t think they’ve landed yet.) My challenge was how to welcome this precious baby. Realizing she is already an indulged child, not for want, here’s the gift I just mailed to Madison’s grandparents.
I asked my granddaughters as well as the 4-year old daughter of blogging colleague Katie, to send me their Top 10 list of favorite baby books. This request turned into a family affair with Melissa and Stephen revisiting their memory library with Emma and Clara. Katie and Marcel, Alaia’s parents, also took the familial recall stroll.
ALAIA, 4, with HER DADDY, MARCEL, WHILE VISITING ME IN CAMBRIA.
CLARA, 13, (L) and EMMA, 15, DURING the SUMMER.
Following their quick replies and meshing the lists together, I bought the books and mailed them to Florida, requesting that they always remain at the grandparents’ house in anticipation of baby Madison-visits.
“There are perhaps no days of our childhood we lived so fully as those we spent with a favorite book.” –Marcel Proust
THE LIST. (per Emma, Clara and Alaia.)
THE TOP 10 LIST: 1) Good Night Moon; 2) Good Night, Gorilla; 3) Good Dog, Carl; 4) Little Lady Bug: Finger Puppet Book; 5) But Not the Hippopotamus; 6) I Love You, Stinky Face; 7) Mama Mama, Papa Papa; 8) Time for Bed; 9) King Bidgood’s in the Bathtub; 10) The Very Hungry Caterpillar.
SPICED MEATBALLS with SRIRACHA MAYONNAISE from My Paris Kitchen by David Lebovitz
Makes 20 walnut-sized Meatballs (Tip: I made mine a bit larger.)
MERGUEZ MEATBALLS
INGREDIENTS:
1 1/2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons minced cilantro leaves
3 cloves garlic, peeled and minced
2 teaspoons harissa, Sriracha, or Asian chile paste (Tip: I used Sriracha, a staple in my kitchen.)
1 1/2 teaspoons sea salt or kosher salt
1/4 teaspoon ground cinnamon (Tip: I used 1/2 teaspoon, maybe 3/4 teaspoon to soften the flavors of the tangy spices.)
1/4 teaspoon ground allspice
1/2 teaspoon ground sumac (optional) (Tip: Please don’t skip the sumac.)
1 pound ground beef or lamb (not lean), or a mix of the two (Tip: I used lamb, a more traditional taste.)
SRIRACHA MAYONNAISE
1. 3/4 cup mayonnaise, homemade or store bought
1 tablespoon Sriracha sauce or harissa (Be careful. This is hot.)
DIRECTIONS:
1. In a hot skillet, toast the fennel, coriander, and cumin seeds for a minute or so, until they smell fragrant.
2. Remove from the heat and let cool.Grind to a powder in a spice mill or mortar and pestle, or crush in a sturdy plastic bag with a hammer.
3. Combine the crushed spices in a bowl with the cilantro, garlic, paprika, harissa, salt, cinnamon, allspice, and sumac. Add the ground beef/lamb and mix well. The meatball mixture can be refrigerated for up to 3 days before rolling and using. (Tip: I wore disposable latex gloves and mixed together with my hands.)
4. Pinch off pieces of the sausage mixture and roll them into meatballs the size of unshelled walnuts or to your preferred size. Heat a tablespoon of olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the meatballs and fry for 8 to 10 minutes, shaking the pan to cook them evenly. If you have a grill, they can be cooked over a fire. Or, they can be roasted on a greased baking sheet in a 350 degree F oven for 15 minutes. (Tip: To save calories, I roasted in the oven using a cast iron pan.)
LOVE THE SRIRACHA MAYO.
5. To make the Sriracha mayonnaise, combine the mayonnaise and the Sriracha in a small bowel. (This can also be made up to 3 days ahead and refrigerated).
6. Serve the meatballs warm with the Sriracha mayo.
* The Maghreb is the region of Algeria, Libya, Morocco, and Tunisia.
CooktheBookFridays is an international virtual group of food bloggers cooking its way through My Paris Kitchen by David Lebovitz. To see what my colleagues cooked this week or to join our group, go here.
As I walked to The Gant’s front office recently, I was followed by a young man and his son headed in the same direction. During that 3-4 minute walk, the little guy, probably 6, never stopped asking questions, one after another. Honestly, not one breath. How is that possible? At some point I glanced back, smiling. The Daddy caught my eye and said wearily, “All the time.”
Last month CNN named The Gant among twenty of America’s most beautiful hotels. That honor, I decided, transformed me into the legitimate adult version of Eloise who lived at The Plaza Hotel. Of all lifestyle possibilities, my residing in a 144-condo resort hotel in Aspen was never a consideration nor was flying to the moon or summiting Everest. Be careful what you don’t wish for.
ROASTED TOMATO & FRESH MOZZARELLA PASTA by Chris Scheuer
I never considered this a long-term solution. But after three years I’m parked, having quickly surmised to either embrace the nature of this hustle-bustle complex or move on. “Your brain doesn’t know how old it is,” observed Paul Nussbaum, president of Pittsburgh’s Brain Health Center. “What it wants to do is learn.”
Nearby The Gant, the Aspen Mountain gondola runs all summer.
Maybe wrapping my head around such a wacky lifestyle idea was asking too much learning from my brain. Every week I have new neighbors. There are weddings and conferences and events. The Gant is a big house full of happy people on vacation. Mr. Roger’s Neighborhood, it is not. For someone who values privacy and likes to be anchored, this is a stretch.
While I haven’t set aside longtime personal perceptions, I have rearranged their possibilities. For example, last week a family of five, 3 boys with bikes, moved in next door. They were good kids but one night the racket was over-the-top. Not good, I thought, until I listened. “USA, USA, USA,” they hollered. More whoops. Michael Phelps & Co. were gold-digging in Rio. Their excitement knew no bounds. I flashed back to earlier noisy Olympic moments with my girls and poured a glass of wine.
David’s tomatoes, ready and raring to be roasted
I came home in mid-July to find a humongous bear trap in my building’s parking lot. Since a bear had gotten too familiar with a paying guest, it needed to be captured and moved. (I still cheered for the bear.) I already knew it was collared, meaning it had been caught in the trap before. Fool me once. Shame on you. Fool me twice. Shame on me.The bear, not a fool, was a no-show.
Thinking that our lovable bear lives in nearby Aspen Grove Cemetery, founded in 1889 and the resting place for Aspen’s pioneers and war veterans.
Everyday I look for a Happy: The Grandpa who was paying his two pre-teen granddaughters each $100 to climb Aspen Mountain with him! ( Memo to Emma & Clara: No.); Entrepreneurs Peter (4) and Lily (3), pitching their lemonade stand at a prime Gant pathway yesterday, Mom shadowing the operation. Business was brisk. The money, Peter told me, is going to St. Jude’s ‘so kids can have operations.’ Love that Mom; And, Vice-President Biden and his family spent a week-end here this summer, a thrill for the staff and paying guests.
THIS IS A QUICK-and-EASY SUPPER. FEW INGREDIENTS AND QUICKLY MADE.
Eloise ends her story with,“Ooooooooooooooooooo I absolutely love The Plaza.”
Silly it may be, but “Ooooooooooooooooooo I absolutely love The Gant.”
Carved of Colorado Yule Marble by Sculptor Gregory Tonozzi, this statute sits in Aspen Grove Cemetery. This marble was also used for Lincoln’s Memorial and the Tomb of the Unknowns in Washington DC. One of the finest white marbles in the world, it is still being shipped from nearby Marble to Europe and Asia.
Life is about expectations and our CooktheBookFridays choice, CHERRY TOMATO CROSTINI with HERBED GOAT CHEESE, is a keeper. David’s roasted tomatoes are the prize this week. I made one batch for the crostini and another for Chris Scheuer’s ROASTED TOMATO AND FRESH MOZZARELLA PASTA. While fresh cherry or grape tomatoes are plentiful, Chris suggests always keeping some in the fridge for pizzas, salads, sandwiches, the possibilities are endless.
CHERRY TOMATO CROSTINI with HERBED GOAT CHEESE
MY PARIS KITCHEN by David Lebovitz
Serving Size: 4
INGREDIENTS:
(Note: I purchased herbed goat cheese.)
Roasted Cherry Tomatoes:
AFTER BEING ROASTED
1 1/2 pounds cherry tomatoes, stemmed and halved
3 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
handful of whole, unchopped fresh herbs (any combination of rosemary or thyme sprigs, bay leaf and basil or sage leaves)
sea salt or kosher salt and freshly ground black pepper
Toasts:
4 thick slices bread, such as ciabatta, a country bread or a sourdough that is not too dense
olive oil
1 clove garlic, peeled
a few leaves of fresh basil, sage or flat leaf parsley to garnish
DIRECTIONS:
Roasted Tomatoes:
1.Preheat the oven to 350ºF.
2.Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer.
3. Season with salt and pepper, mix well and spread them out in a single layer.
4. Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until they’re wilted and their juices are starting to concentrate — and perhaps brown a bit — in the bottom of the baking dish or pan. (The baking time will depend on the material of the baking dish and type of cherry tomatoes used.) Ideally, you want the tomatoes to juice, and for the juices to thicken and concentrate.
5. Scrape the tomatoes and any juices into a bowl and let cool to room temperature.
6. They can sit up to 8 hours, and improve the longer they sit. When ready to serve, make the toasts.
Toasts:
1. Evenly brush the bread with olive oil.
2. Place them on a baking sheet in a preheated 350ºF oven and toast for about 5 minutes, until light golden brown.
3. Remove from the oven and when just cool enough to handle, rub the slices generously with the garlic clove.
4. Let cool to room temperature.
SERVE:
1. Thickly smear each piece of bread with the fresh herbed cheese.
Set each one on a plate.
2. Pluck out the herbs and spoon the tomatoes and their juices onto the slices of bread.
3. Coarsely chop the herbs for the garnish, and scatter them over the top of each portion.
1 pound tofette or ditalini pasta or your choice
4 ears fresh corn (in a pinch, use 15.25 oz. canned corn, drained)
12 ounces fresh mozzarella, cubed
3 tablespoons extra virgin olive oil (divided)
1 recipe Garlic and Herb Roasted Tomatoes (Link to Chris’ version here)
¼ cup finely chopped fresh basil
1 teaspoon kosher salt
freshly ground black pepper, to taste
INSTRUCTIONS:
1. Bring a medium large pot of water to a rolling boil. Add 1 tablespoon salt and pasta. Allow water to return to a boil, then cook pasta al dente according to package directions.
2. Reserve 1 cup of the pasta water, then drain well. Drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.
3. While pasta is cooking, cook the corn ears. When cool enough, cut kernels from cobs. Cover and set aside.
4. If you prefer the cheese not to melt quickly, allow pasta to cool for 10 minutes. Otherwise, immediately combine the hot pasta with about ⅔ of the tomatoes (reserve the rest) in a medium-large bowl (be sure to scrape out all the good oil and herbs from the roasting pan). Add corn, fresh mozzarella cubes, remaining olive oil, salt, pepper. Stir gently to combine. If the pasta is too thick, add 1/4-1/2 cup of pasta water to loosen it bit, if needed. (I added no pasta water.) Add ½ of the basil and stir gently one more time. Top with the remaining tomatoes and basil.
5. Serve hot or at room temperature.
TIP: Using 1 1/2- 2 pounds of cherry tomatoes in Lebovitz’s recipe is sufficient for this pasta dish. Chris’ recipe yields approximately 4 cups of the mixture depending on size.
COOKtheBOOKFRIDAYS is an international virtual cooking group making their way through David Lebovitz’s outstanding newest cookbook, My Paris Kitchen. To see what my colleagues baked this week, go here.
