Tarte Crumble aux Cerises, this week’s CooktheBookFridays recipe.
“Is this a sharable story?” I’ve been asking myself. “Can I blog about this to inspire or bring a smile?”
If something really nice happens, I wondered, can I flip it into a Pay It Forward challenge for you readers as it was for me ?
Coin flip. Heads, yes. Tails, yes. (It was Heads.)
There’s dessert, also. For CooktheBookFridays, this week’s recipe is Tarte Crumble aux Cerises. Cherry Tart in English. Tarta de la Cereza in Spanish. Fabulous in any language.
Gorgeous butterflies visit Colorado’s High Country. Hunter Creek Valley, Aspen
Before counting calories, let’s talk. Cheryl Sandberg, Facebook’s CEO and author of Lean In, lost her 47-year old husband last year. She’s tough but grief is grief. It can be masked but, to my thinking, hunkers down like a boulder in your heart. Cheryl’s now writing her second book, about resilience, calling it Option B. “I have learned,” she once wrote, “that resilience can be learned.”
Long before Cheryl lost her husband, I was living the 8-year process of losing mine. As strong and tenacious as I consider myself now, during those years I was not. “If Plan A doesn’t work, Mom,” my daughter, Melissa, would counsel during a crisis, “we’ll go to Plan B or even C.”
Most Saturdays I can be found at the Maroon Bells, monitoring the trail up to Crater Lake. This is my week-end office. It’s tough duty.
After Michael died and I returned to Aspen, my challenge was not only to heal but be content and useful. Realizing this was a high bar, I considered it a deserved goal. This blog, as you know, revolves around my doing that.
About twenty years ago I joined a ragtag group of ten Aspen locals who were helping the “real” and understaffed USFS Rangers monitor our trails. We raided their warehouse for cast-off uniforms, buckled on backpacks and lived the outdoor dream.
During my eight year absence, this dream job morphed into the Forest Conservancy, a razor-sharp, volunteer organization of officially-sanctioned USForest Service ranger representatives. When I returned to Aspen in 2013, the FC, now 100-plus strong, became my Safe Haven. After jumping through a few hoops, taking classes and actually memorizing a rule book, I received not one but two spanking new uniforms. Welcome home, Mary.
Remember the Cooper’s Hawk babies?
They grew up to be big boys. One of three.
At that time many FC colleagues had undertaken the rigorous journey to become Master Naturalists, the FC’s educational arm. I balked at joining their ranks. Too much responsibility. Too much commitment. And, honestly, I didn’t have the wisdom.
Being supportive, however, I always join them on Maroon Bells’ Discovery Day Saturdays when, loaded with exhibits, they man individual booths, talking with tourists about flowers, trees, moose, bears, geology and more. I’d hike the trails, interacting with 400 to 600 visitors each DD. But, being a Master Naturalist, No is No.
7:30AM, Maroon Bells – I came upon this young man, a carefully set blanket with champagne on ice nearby, on his knee proposing to his girlfriend. A few early visitors stood quietly, watching. “What if she says No,” one whispered. (She didn’t.) It was an officially-sanctioned proposal, the happy couple decided.
Two weeks ago, our Mama Bear who oversees the MN program, called a short meeting after DD’s end. I abhor meetings, they tend to ramble, but at days end I joined my other hot, weary colleagues at the Bell’s tiny amphitheater.You know where this is going, don’t you? There was food, drink and chocolate cake. Uh-oh. Before I could execute a quick exit, I became a MN.
Surprisingly, I found myself unbelievably pleased (see poem below). It’s not the distinction, (so much more to learn), but their planning and effort. It’s friendship and a forgotten word in today’s world, NICE. Playing nice is a cheap Pay it Forward option whatever the alphabet letter. I’m calling it my Option N.
“For twenty years Mary Hirsch has been a volunteer ranger,
Hiking the trails, helping folks out of danger.
She has a sparkling personality and sure gift of gab
And in her uniform, she looks simply fab.
Since she has done the time and taken the classes,
We hope she joins the rest of us who work off our asses.
The birders have told us you’d be a great Master Naturalist
So we hope you will join us, in fact we iNSIST!
As the great Teddy said, “It is done, I do declare it.”
Here is your pin and now you MUST wear it.”
To celebrate my joy I adapted this sweet cherry tart from David Lebovitz’s Tarte Crumble aux Apricots because I could not find Colorado apricots yet. Whatever the fresh fruit, use between 1 3/4-2 pounds. The lip-smacker in this recipe is the Crumble Topping which can be used with other baked fruit pastries. I used a 9-inch springform pan but will move up to 10-inches next time.
Use a springform pan for this tart.
TARTE CRUMBLE aux CERISES (Sweet Cherry Crumble Tart) Adapted from My Paris Kitchen by David Lebovitz.
Serves 8-10
DOUGH
6 tablespoons (3 ounces/85g)
unsalted butter, chilled
1/2 cup granulated sugar
2 large egg yolks, room-temperature
11/4 cups all-purpose flour
1/2 teaspoon sea salt or kosher salt
CRUMBLE TOPPING
3/4 cup whole almonds
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon (Being heavy-handed with my spices, I used 1 TBS.)
1/2 teaspoon sea salt or kosher salt
6 tablespoons unsalted butter, chilled and cubed
FILLING
2 pounds ripe, fresh apricots, pitted and quartered (or, sweet cherries)
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract (I used 1/2tsp.)
Whipped cream or vanilla ice cream, to serve
DIRECTIONS:
1. TO MAKE THE DOUGH, remove butter from the refrigerator 10 minutes before using it and to let it soften slightly in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium speed just until no visible lumps of butter remain. Add the egg yolks, flour and salt. Mix until the dough comes together. (You can also make the dough in a bowl using a spatula and a little moxie.)
2. Coat the bottom and sides of a 9- to 10-inch springform pan with nonstick spray. Use the heel of your hand to press the dough over the bottom of the pan, and a little less than halfway up the sides. Try to get the bottom as even as possible, not because anyone will see it, but so it bakes evenly. Put the pan in freezer for 30 minutes.
The crumble topping should look like this before you pop it in the fridge to chill.
3. MAKE THE CUMBLE TOPPING by pulsing the almonds, flour, brown sugar, cinnamon, and salt in a food processor until the almonds are broken up into very small pieces. Add the butter and pulse the food processor. After a few moments, the mixture will look sandy. As you continue to pulse, pieces will just start clumping together. Stop pulsing at that point and chill the crumble topping. (If you don’t have a food processor, you can make the crumble topping by chopping the almonds finely and mixing the topping with a pastry blender or by hand.)
4. Preheat the oven to 375ºF (190ºC).
5. Line the springform pan with aluminum foil and a single layer of pie weights (or dried beans). Bake for 20 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, until the tart shell is browned.
6. After the tart shell comes out of the oven, make the filling. In a bowl, mix the fruit with the sugar, cornstarch, and vanilla. Do not make the filling too far in advance because the fruit may become too juicy.
Transfer the fruit to the tart shell and even them out. Strew the crumble topping evenly over the fruit.
7. Bake the tart for 50 minutes, until the crumble topping is nicely browned. (I baked my tart exactly 50 minutes.)
8. Let cool on a wire rack for a few minutes, then run a knife around the outside of the tart to separate it from pan, in case any juices ran over. Let rest for 30 minutes, then remove the sides of the springform and let the tart cool. The edges may look rather dark, but should taste fine, not burnt.
Serve warm or at room temperature with whipped cream or ice cream.
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.
Bourbon & Roasted Walnut Vanilla Ice Cream, before the roasted walnuts are added.
Can you spare five minutes to be silly? In these somber times we still need to step outside our life box of concerns and shake it up. You have lots of happy breaths stored beside those worried and stressful ones. Just dig deeper and gulp.
Raw Vegetable Slaw with Creamy Garlic Dressing
It’s CooktheBookFriday, time to share the exceptionally-talented David Leibovitz’s recipes with you. From his My Paris Kitchen cookbook, Raw Vegetable Slaw with Creamy Garlic Dressing and Galettes Complètes (Buckwheat Crêpes with Ham, Cheese and Egg). Because it’s homemade ice cream time, I pulled out his popular The Perfect Scoop cookbook and made vanilla bean ice cream embellished with booze. Why not? Bourbon and Roasted Walnut Ice Cream is so adult.
Galettes Complètes (in process)
Before the yummy food, let’s do silly. Recently, while on my 7,500-mile junket, I was Ms. Michelin, spending considerable time planning and researching my itinerary. Remember Michelin’s three-star system for recommending sights:Worth a trip; Worth a detour; and Interesting? Doing that certainly enhanced my experiences this past winter and challenged my limits.
Three baby Great Blue Herons are searching for Mom who is supposed to be bringing them food. Northstar Preserve 2016
This summer it occurred to me I should check out my own back yard. Although I’ve lived in Aspen since 1988, were there activities I’d missed or sites unseen? If not now, when? While most of you do not live in my Valley, these suggestions might trigger local adventures of your own. Wiggle out of your comfort zone. It’s healthy.
Mule Deer in Velvet Northstar Preserve, 2016
Here are five To-Dos-This-Summer from my List:
1. Music Appreciation, MUS-120. Dr. Thomas Buesch, Colorado Mountain College – Since moving to Aspen I’ve taken liberal arts courses from Dr. Buesch, the best of college professors. His summer 10-week music course, given in conjunction with the Aspen Music Festival, is always oversubscribed. This year I jumped in early, committed to the task and I’m all ’bout that bass. (IN PROCESS)
2. The contemporary Powers Art Center, designed by architect Hiroshi Nanamori of Japan in 2014, is located in a cow pasture in nearby Carbondale. The art center showcases Jasper Johns’ works on paper and is a memorial to the life of art collector John G. Powers, a longtime Valley resident. Worth a visit. (TO DO)
Marci Krivonen photo
3. Independence, Colorado. In the late 19th century about 300 people lived in this ghost town. Located 12 miles from Aspen, at 10,900’, Aspen Historical Society guides give engaging daily tours at this National Register Historic Site. (TO DO)
4. PokémonGo, an outdoor, free smart-phone game. Load it. Play it. (IN PROCESS)
5. First Aid/CPR Class. Whether you’re almost 15-years old (I’m talking to you, Ms. Emma) or a Baby Boomer, take an American Red Cross-sanctioned First Aid/CPR/AED day-long class. I took a course, sponsored by the USFS, in June and was surprised to learn new methods and utilize life-saving equipment. It’s a responsible thing to do for yourself and others. (DONE)
Before you start making your own summer list, here’s the lowdown on this week’s recipes.
RAW VEGETABLE SLAW with CREAMY GARLIC DRESSING by David Lebovitz, My Paris Kitchen
Why this works: Slice or chop up a 6 cup combo of veggies you already have in the fridge. Cabbage, endive, kohlrabi and fennel are a nice touch. I use the leftover dressing for dip.
Two main course servings/4 side salads
INGREDIENTS:
DRESSING:
1 cup mayonnaise
4 teaspoons red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
SLAW INGREDIENTS:
6 cups sliced, chopped or shredded raw vegetables, any mix of:
cabbage, red or green
radicchio or Belgium endive
carrots
beets
apples
broccoli or cauliflower florets
radishes
fennel
kohlrabi
avocados
hard-cooked eggs
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoon chopped chives, plus more for garnish
DIRECTIONS:
1. To make the dressing mix the mayonnaise, vinegar, garlic, mustard and pepper in a small bowl until smooth. Cover and chill. May be made 2 days ahead.
2. In a large salad bowl, mix together the raw vegetables. Add the parsley and chives. Toss with the dressing and mix well. Garnish with parsley and chives.
3. Serve immediately.
This adult Cooper’s Hawk, maybe Dad, maybe Mom (cannot tell) is waiting for me to leave. Not happy I am near the babies, I only stayed 5 minutes.
BOURBON & ROASTED WALNUT VANILLA ICE CREAM adapted from The Perfect Scoop, David Lebovitz
Why this works: Leibovitz’s vanilla ice cream recipe is my choice…always. To add this grown-up touch is fun.
About 1 quart
INGREDIENTS:
1 cup whole milk
Pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
6 large egg yolks
1 teaspoon pure vanilla extract
3 TBS Bourbon (or, Licor 43 or, your choice)
2 cups of walnuts, roasted and chopped coarsely
1. Heat the milk, salt, and sugar in a saucepan. Using a paring knife, scrape the seeds from the vanilla bean into the warmed milk. Then add the bean pod to the milk. Cover, remove from heat, and infuse for 30 minutes.
2. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.
3. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice.
4.. In a separate bowl, stir together the egg yolks. Gradually pour some of the infused warmed milk into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the same saucepan.
5. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
6. Strain the custard into the heavy cream. Add the vanilla extract and stir over the ice until cool.
7. Stir in the bourbon. Refrigerate to chill thoroughly, preferably overnight.
8. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
9. After the ice cream is churned, stir in the roasted, chopped walnuts. If not serving immediately, put back in the freezer to harden more.
Making buckwheat galettes
GALETTES COMPLÈTES (Buckwheat Crêpes with Ham, Cheese, and Egg) by David Lebovitz, My Paris Kitchen
Why this works: There are some gems I want to leave to the Pros and that’s how I feel about crêpes. Still, making this recipe, Galettes Complètes (Buckwheat crêpes with ham, cheese, and egg) was a worthwhile cooking experience. Try experimenting with buckwheat flour using this recipe or Dorie Greenspan’s Buckwheat Blinis with Smoked Salmon and Crème Fraîche or from the multitude of buckwheat flour recipes on Pinterest. To be correct, a crêpe is made with white flour and a galette with buckwheat flour.
The galette, made with prosciutto, grated cheese, and an egg, is quite rich in taste.
CooktheBookFridays is a virtual international group making its way through David Lebovitz’s My Paris Kitchen cookbook.To see what others have mixed up this week or to join, go here.
While processing the waywardness of our planet this week, it’s not disrespectful, to my mind, to search for an alternative to hand-wringing and strain. Who wants anxiety and sadness to become constant companions. Although I’m not important in that important sort-of-way nor powerful nor do I possess great wealth, the onus is still on me to step up and be counted. I try hard to do that through the avenues opened to me.
The bears are wide awake and on-the-move. We already have bear tales to tell. Donna Chase photo.
Just as important, I think, is to embrace Life and wring out the best it can offer each 24 hour day. You’ll never get a replay. I learned that rather late in life. This week’s post and photos are my version of wrapping my arms around this wobbly world and calming my small slice of turf.
In June we volunteers check the trails for fallen trees and report back to the USFS. They send crews to clear the pathways. My friend, Donna Grauer, and I thought these logs were a bit too much for us.
In the Colorado High Country it’s Check-Clear-and-Clean-up time for volunteer forest rangers. We check the trails for missing signs and necessary safety materials, clear the trails of debris and fallen trees and clean up what winter’s cast off.
It’s always special to spot a Calypso Orchid (Fairyslipper). Because this orchid is in decline in North America, we always try to record our finding and take a photo.
Our daily reports are beauties (we’re over-educated overachievers) with to-do directives for the USFS, noting also the flowers blooming and birds flying overhead. And, yes, we also offer suggestions and dispense some valuable advice (in our opinion). If we can nab a bear or moose photo to share, that’s icing on the PowerBar. What I wouldn’t give to watch our over-worked, underpaid professional Rangers as they sift through our lengthy reports!
My first-of-the-season patrol at the Maroon Bells with friend Jane Batagglia. We never take the grandeur of the Bells for granted.
There’s something about realizing your 13-year old granddaughter has your back that makes your heart skip a beat or two. This past winter I received this bracelet from Clara with a note, “Grandma, I made this paracord bracelet for you to wear when you’re a forest ranger this summer. Paracord is a durable nylon cord that can support up to 550 pounds. If you are ever in an emergency situation, just take this bracelet apart and you have 7-9 feet of paracord. Some of the many uses of this survival cord are: make a splint or tourniquet; shoe laces replacement; makeshift fishing line; create a pulley system; or, rappel down a rock face. Plus, paracord just looks cool. Love, Clara.”
I loved the thought of “looking cool” but rappelling down a rock face, not so much.
The White River National Forest is the most visited one in the nation with ‘its 2.3 million acres, 11 ski resorts, eight Wilderness areas, 10 mountain peaks over 14,000 feet and 2,500 miles of trails.’
When we’re not outside, we’re inside, learning. Every June the Forest Conservancy, our organization that rides herd over us, offers free nature and orientation classes. Next Tuesday I’ll attend a full-day course on raptors taught by an expert from the Rocky Mountain Conservancy Field Institute. Later this month I’ll take a refresher First Aid/CPR class. Therefore, when I’m cleaning and adding antiseptic cream to a tourist who has slipped on the rocks, I’ll also be able to identify for him the Red-tailed Hawk flying overhead.
We Love Our Moose. Maroon Bells, Bernd Rosenow photo.
Bernd Rosenow photo.
It’s also CooktheBookFridays. This week’s recipe, CHICKEN LADY CHICKEN, is a spatchcocked/butterflied chicken marinated for two days and browned on the top burner before baking in the oven. This is the recipe for those of us who don’t have an outside grill. Otherwise, throw this baby on your grill. Whether cooked out or in, this marinated wonder is delicious. I’ve added tips and how-to photos with the recipe.
Rhubarb-Pistachio Bundt Cake with Rose Glaze has been my cake of choice this spring and will “pivot” into summer. ( Every politician is “pivoting” right now, why can’t I?) It’s a birthday cake, a teacake or why-not-bake-a-cake cake. Just so, so special. Not being a rosewater fan, I made changes as noted in the recipe. Serve it with pistachio or vanilla ice cream, whipped cream or plain Jane.
RHUBARB-PISTACHIO BUNDT CAKE WITH ROSE GLAZE adapted from Caren Rothman, Poppy’s Catering, Epicurious, MAY 2015
Serves 12–16
INGREDIENTS
CAKE:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
2 1/4 cups granulated sugar
1/2 teaspoon finely grated lemon zest
5 large eggs, room temperature
1 teaspoons rose water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plain Greek yogurt (I use FAGE Total)
3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped
12 ounces rhubarb (3-4 stalks), trimmed
ROSE GLAZE:
2 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon red food coloring
2 tablespoons raw pistachios, toasted and chopped
12-cup Bundt pan
DIRECTIONS:
CAKE:
1.Preheat oven to 350°F. Butter and flour bundt pan, tapping out excess flour.
2. Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water (I used only 1 teaspoon instead of 2) and vanilla extract on medium-low speed until just combined.
3.Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
4.Cut rhubarb crosswise into 2 1/2″ pieces. Using a mandoline set to 1/4″ or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
5.Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
6.Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50–60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
Rose Glaze:
7. Whisk powdered sugar, milk, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed. (If you like the Rosewater flavoring, add 1 teaspoon.)
8. Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake.
9. Sprinkle remain chopped pistachio nuts on top.
DO AHEAD:
Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.
CHICKEN LADY CHICKEN (POULET CRAPAUDINE FAÇON) by David Lebovitz, My Paris Kitchen
Serves 4
3 cloves garlic, peeled and minced
1 1/2 teaspoons sea salt or Kosher salt
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine
1 tablespoon soy sauce
2 1/2 teaspoons harissa, Sriracha, or Asian chile paste (I used Sriracha)
2 teaspoons Dijon or yellow mustard
2 teaspoons honey
1 (3-pound) chicken
1. Put the minced garlic and salt in a resealable plastic bag and crush it with the heel of your hand until it’s a paste. Add the olive oil, lemon juice, white wine, soy sauce, Sriracha, mustard, and honey to the bag, combining the ingredients well.
2. Have your 3-pound chicken spatchcocked or butterflied (the techniques are somewhat the same) at you grocery store or butcher unless you wish to do it yourself.
the spatchcocked (or butterflied) chicken
3. Loosen the skin from the breast and thigh meat and spoon some of the marinade under the skin. Put the chicken in the bag, close it securely, and use your hands to rub the ingredients into the chicken. Refrigerate it for 1 to 2 days, flipping the bag over a few times as it marinates.
Marinated Chicken
4, To cook the chicken, preheat the oven to 400ºF. Heat a cast-iron skillet or grill pan over medium-high heat on the stovetop and place the chicken in it, breast side down. Drape a sheet of heavy-duty aluminum foil over the top and set a heavy weight on top of it. (David used a leftover weight.)
David used a leftover weight to weigh down his chicken while browning it on top of the stove.
5. Cook the chicken until the skin is a deep golden brown, which usually takes about 10 minutes or so — check it often after the first 5 minutes. Once it’s browned, flip the chicken over, replace the weight, and let it cook for about 5 more minutes.
6. Remove the weight and the foil and place the chicken in the oven for 25 minutes, until it’s cooked through. To serve it French-style, cut the chicken into six pieces: two legs, two thighs, and cut each breast in half crosswise, leaving the wings attached.
This tastes better than store-bought rotisserie chicken. Serve with french fries and your favorite coleslaw for a wonderful summertime supper.
CooktheBookFridays is a virtual international group making their way through David Lebovitz’s My Paris Kitchen cookbook.To see what others have mixed up this week or to join our group (it’s fun), go here.
FATTOUSH, THIS WEEK’S RECIPE FROM MY PARIS KITCHEN BY DAVID LEBOVITZ.
Can you handle a How-To List? Realizing you’re involved in your own lives, I can hear heavy sighing. Take a deep breath. Grab that leap of faith. Today’s post is loaded with gems of wisdom. Lifesavers. For you. And, loved ones.
ROSE LEVY BERANBAUM’S FRESH BLUEBERRY PIE FEATURED IN FOOD 52’s GENIUS RECIPES cookbook.
It’s also CooktheBookFridays. Our recipe is Fattoush, David Lebovitz’s ingenious salad loaded with ‘a jumble of ingredients.’ This healthy Middle Eastern dish was the opening act of a recent dinner which included Baked Salmon with Parmesan Herb Crust, Sugar Snap Peas, homemade bread and fresh Blueberry Pie. Get this. The blueberry pie is magical and doesn’t seep. No oozing issues.
BAKED SALMON WITH PARMESAN HERB CRUST, SAUTEED SUGAR SNAP PEAS AND HOMEMADE BREAD.
Let’s get started. First, Life on the Safe Side.
Automobiles have never mattered to me. Cars were to go and return. Michael handled the family vehicles. Several years ago the chore became mine. Ignorance is not bliss. My Henderson neighbors helped me purchase cars. The Gant guys showed me how to raise my hood to add window washer fluid. That they did this repeatedly without a smirk, I will always be grateful.
This past winter I took a 5-month solo road trip, traveling 7,500 miles in a 2008 Lexus. My entire trip was accident free, no police encounters and no on-the-road unpleasantness. Chalk that up to first-timer’s luck but also preparation and a vehicle that purrs.
A CAR IS JIUST A MACHINE BUT THIS LEXUS WAS MY BEST BUDDY THIS WINTER. IT’S AGING WITH SOME BUMPS AND BRUISES BUT SO AM I. WE ARE A GOOD TEAM.
My car now matters to me. Since purchasing it I have methodically maintained 5,000-mile maintenance check-ups. Everything that’s ever happened to my Lexus is paper-filed in a folder underneath the driver’s seat. My Life on the Safe Side List begins with confidence in your transportation. Whether a new or experienced driver, traveling alone or on long road trips with others, here are safety reminders to enhance your ride:
1. Be sure your car is ROAD READY. Check your glove department for up-to-date documents, Swiss Army knife, flashlight, power bar, pen, paper and meds, if necessary.
2. For emergencies, think about buying a AAA 76-Piece Excursion Road Kit (my choice) which includes car and first aid needs. Add a blanket. My hiking backpack includes survival gear.
3. Buy a can of Fix a Flat Tire Aerosol. If you are not comfortable with a donut tire, throw a spare in your trunk.
4. Pack water, snacks and foods of choice. A cooler, if you wish.
5. Join AAA or another road assistance program.
6. Wanderlust is romantic but planning and mapping your travel, especially if alone, is responsible. I own a Garmin. I program it, mark a map and also print out directions.
7. AAA’s planners helped me plot my presidential library research trips. They will assist with your journey and send you TripTiks, free personalized itinerary books.
8. Two-digit Interstates often go directly through cities. Three-digit Interstates go around them. Odd-numbered highways run north to south and even-numbered ones run east to west. (Go Nomad)
THE GREAT HORNED OWLET IS GROWING AND CAN EVEN FLY. MOM AND DAD ARE INTO TOUGH LOVE AND ARE SLOWLY WEANING THE BABY AWAY FROM THEM.
9. If your gas tank is 1/2 full, think about a fill-up. Never go below 1/4. Every night fill your tank, clean your windshield and toss any accumulated trash in your car. Just do it.
10. When driving, lock your car. Fasten your seatbelt. Drive only 5 miles over the speed limit, no more. Do not drink and drive. Not one drop.
11. Charge your cell phone at night and keep a car charger available. If you must text, pull over. When I’m on the road, I text my daughter 3 times a day.
12. I just started checking in with a “Guess where I am now?” cell photo text. Even if she cannot guess the locale, she knows I’m safe.
13. I do not have Satellite radio so entertain myself with Book CD’s. The downside is I become too engrossed. On a recent drive, I was fighting the 1781 Siege of Yorktown, pitting George Washington against General Cornwallis, and completely missed an exit. That added 28 additional miles to an already weary day.
14. Don’t neglect the many signs noting nearby photo opportunities, historical sites and important places. Every state is proud and touts them. Keep your phone and camera handy for an unexpected adventure.
I EXPERIENCED MY OWN MEMORABLE ADVENTURE THIS WEEK ON MY FIRST VOLUNTEER USFS RANGER DUTY. I HIKED THROUGH SNOW AND FALLEN TREES BUT FINALLY REACHED BEAUTIFUL WELLER LAKE.
15. I start early in the morning, about 7 or 8am, and stop in late afternoon. Keep track of pesky time zones. No to night driving.
16. I always have a destination in mind and make reservations. Try to choose motels/hotels in safe, secure locations. Park your car near lights. Rely on the clerk and on-line assistance for restaurant choices.
17. Remember where you park. Whether at a mall, tourist attraction, hotel or parking garage, recognize where you’ve left your car. Take a picture as a reminder.
18. Notify your credit card companies of your travel plans.
19. Do not overpack (my downfall).
20. This year why not leave your political bumper stickers at home. Especially when traveling alone, you don’t want to attract attention nor court comments.
(Thanks to Solo Traveler, Road & Travel and Go Nomad for on-going road trip advice.)
DESPITE HUNDREDS OF HIKERS/BIKERS ON SMUGGLER MOUNTAIN, THIS TINY WREN IS BUSY BUILDING A HOME.
When making this salad, don’t leave out the ground sumac, a tart spicy powder used in Middle Eastern cooking. If you can’t find it locally order it from Pensey’s, The Spice House or other on-line sources.
FATTOUSH by David Lebovitz, My Paris Kitchen cookbook
Makes 6 servings
INGREDIENTS:
2 large or 4 small rounds of pita bread
1/2 cup olive oil, plus extra for brushing the pita
1/3 cup freshly-squeezed lemon juice
1 teaspoon sea salt or kosher salt
2 cloves garlic, peeled and minced
1 teaspoon Dijon mustard
8 cups torn or wide-cut ribbons of romaine lettuce
4 scallions, white and tender green parts, thinly sliced
1 cucumber, peeled, seeded and cut into large dice
20 cherry tomatoes, halved
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh mint
1/2 bunch radishes, thinly sliced
1 1/2 teaspoons ground sumac
Freshly ground black pepper
DIRECTIONS:
1. Pre-heat the oven to 350 degrees.
2. Put the pita breads on a baking sheet, brush them evenly with olive oil, and toast for 10 to 12 minutes or until crisp. Remove from the oven and let cool completely.
3. In a large serving bowl, whisk together the lemon juice, salt, garlic and mustard. Whisk in the 1/2 cup of olive oil.
4. Add the lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes. Toss the salad, adding 1 teaspoon of the sumac and a few generous grinds of pepper.
5. Crumble the pita into irregular pieces that are slightly larger than bite-size and gently toss until the pieces of pita are coated with the dressing. Sprinkle the salad with the remaining 1/2 teaspoon of sumac and serve.
TIP: I only used half of the lemony garlic dressing.
FRESH BLUEBERRY PIE by Rose Levy Beranbaum, from FOOD52 Genius Recipes cookbook
THE MORNING AFTER, FOR BREAKFAST I ADDED SOME LEFTOVER WHIPPED CREAM AND FINISHED THE PIE. HERE’S PROOF THAT THE JUICE REMAINED IN THE BERRIES AND DIDN’T SEEP OUT ONTO THE TART DISH.
INGREDIENTS: (little sugar and thickeners are used in the filling)
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoons freshly-squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream or vanilla ice cream (optional)
DIRECTIONS:
The PASTRY
1. Preheat the oven to 425°F at least 20 minutes before baking.
2. Make your crust of choice or buy a pre-made product. Roll the pastry to fit into a pie or tart pan. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours. To bake it, cover with parchment so it fits and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes more, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
3. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white — this will help keep the bottom crust from getting soggy.
The FILLING
1. Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
2. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
3. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
4. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
5. Serve with whipped or ice cream if desired. This pie can be stored at room temperature for up to 2 days.
Baked Salmon with Parmesan Herb Crust by Add a Pinch (linked here)
CooktheBookFridays is a virtual international group making their way through David Lebovitz’s My Paris Kitchen cookbook.To see what others have mixed up this week or to join our group (it’s fun), go here.
Thankfully I’ve always been able to grow where I’m planted. Iowa. Florida. Georgia. Nevada. California. Stick me in soil and I’ll sprout. What is true, however, is that I seem to grow best in Colorado’s High Country.
The Great Blue Herons’ rookery at Rock Bottom Ranch near Carbondale is thriving.
There is something profoundly solid about mountains. While that may seem a silly thing to say, these are the Rockies after all, it’s my truth. The mountains have healed me. Even now, when I need to dig deeper, solve a problem or just pull myself together, they offer a path.
This Great Blue, nesting at the tippy-top, enjoys a 360-degree view of our Valley.
Although the mountains offer the solace, these food posts have become my most effective tool. This blog has been the surprising vehicle (I choose a Tesla) around which I recreated a lifestyle worth living.
I’m celebrating the relevance of that because today, May 20th, is FOOD REVOLUTION DAY. For the fourth year in a row, our virtual cooking group is joining the phenomenal chef Jamie Oliver in the revolt. Armed with whisks and spatulas this is a day of global action to engage and inspire people of all ages, especially kids, to learn about food and how to cook it.
My good friend, Judy, (L,) celebrated an important birthday while I was gone. Maybe I was late to the party but it was still a darn good one. Please note the fantastic flowers welcoming me home to The Gant. A lovely surprise.
My young FRD partner in cooking has always been Cav O’Leary, our young Aspen neighbor. He is now a student at Cal Poly. It’s Finals Week. His mother says he can’t play. So I’ll leave the kids’ duty to my colleagues, Mardi Michels, Eat.Live.Travel.Write., and Andrea Mohr, TheKitchenLioness, who are Food Revolution Ambassadors in Canada and Germany.
It’s a quiche. Ham. Blue Cheese. Pears. And, it’s delicious.
Our recipe this week is Tarte Salée au Jambon (ham), au Bleu (blue cheese), et aux Poires pears). It’s quiche. It’s delicious. Real men will eat it. This is something that should be in everyone’s repertoire because you can change it up and utilize various fillings. As David Lebovitz writes, “It’s infinitely adaptable to all sorts of vegetables and herbs,” and, I will add, rich, creamy and cheesy.
An American Beaver, busy, heading for his home in the Roaring Fork River.
Since returning to Aspen two weeks ago I’ve relied on this food thing to catch up with friends, celebrate birthdays and reward helpers.The Bad News: I’ve already used up all the recipes I tested in Cambria to dazzle my guests this summer. I’ve got nothing left to pull out of my back pocket. The Good News: My revolving entertaining door encouraged me to unpack, organize and restock my pantry in record time. Readers, there’s always a silver lining.
The most exciting event locally this Spring is the birth of a Great Horned Owl. The family is “in residence,” living in a tall conifer in the middle of town. Dad, pictured here, usually hangs out on a nearby snag to patrol and watch for the annoying crows who often bother the baby.
When I took this photo, I hoped to get a shot of Mama Owl “at rest.” She’s sleeping. What I didn’t realize is that the male owl is behind her, guarding her and the baby in the nest to the left.
Besides this very tasty quiche recipe, I’m also sharing photos of nature’s largesse in our Valley now. The bears are back. The rivers, overwhelmed with snow melt, are running high. Birds are pairing up, staking out territory and building nests. Flowers are popping up. Trees are leafing out. The beavers are busy but no moose sightings yet. It’s Springtime in the Rockies. It’s gorgeous. Come see us.
The Great Horned owlet. Note that everything but the face is covered with white fluff.
The Great Horned owlet, a bundle of white fluff, all snuggled up in the nest and taking a nap.
Cook-the-Book Fridays is a virtual international group making their way through David Lebovitz’s My Paris Kitchen cookbook. This week we’re all saluting Chef Jamie Oliver and his worldwide FOOD REVOLUTION DAY. To see what others have dished up this week or to join our group (it’s fun), go here.
TARTE SALÉE au JAMBON, au BLEU et aux POIRES (Ham, Blue Cheese and Pear Quiche) by David Lebovitz, My Paris Kitchen.
Serves 8
INGREDIENTS for CRUST
1 cup all-purpose flour
1/3 cup cornmeal
1/2 teaspoon sea salt or kosher salt
8 tablespoons unsalted butter, cubed and chilled
1 large egg, room temperature
Note that the springform pan is wrapped with tinfoil to prevent leakage.
INGREDIENTS for FILLING
1 tablespoon olive oil
6 shallots, peeled and thinly sliced
Sea salt and freshly ground black pepper
1 large, firm, ripe pear, peeled and diced into 1/2-inch cubes (Use a firm pear, such as Bosc or Anjou.)
1 cup diced cooked (boiled) ham (TIP: I used common sandwich meat.)
1 1/2 cups heavy cream or half-and-half
8 ounces cream cheese, softened to room temperature
Freshly grated nutmeg
4 large eggs, room temperature
2 egg yolks, room temperature
1 1/2 cups crumbled blue cheese or Roquefort
2 tablespoons minced fresh flat-leaf parsley
Filled and ready to bake.
DIRECTIONS
1. THE CRUST: In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, by hand with a pastry blender), combine the flour, cornmeal, and salt. Add the butter and beat on low speed until the butter is broken up and the mixture is sandy. Add the egg and mix until the dough begins to clump and come together.
2. Use your hands to gather the dough and shape it into a disk. Wrap it in plastic and chill for at least 30 minutes. (The dough can be made up to 2 days in advance.)
3. Roll out the chilled dough on a lightly floured surface until it’s 14 inches across. Wrap aluminum foil around the outside of a 9- to 10-inch springform pan to catch any leaks, and then transfer the dough to the pan.
4. Press the dough against the side, allowing it to come a bit more than halfway up the sides of the pan. If there are any cracks, patch them with a bit of dough from the edges—you don’t want the filling to leak out during baking.
5. While making the filling, chill the dough in the springform in the fridge and preheat the oven to 375°F.
6. THE FILLING: Heat the oil in a skillet over medium heat and cook the shallots with some salt and pepper until soft and translucent, 3 to 5 minutes. Remove from the heat and stir in the diced pear and ham.
7. In a large bowl, blend together the cream, cream cheese, a few gratings of nutmeg, the eggs, and the yolks until smooth. (TIP: I used a stand mixer with whisk attachment for this.) Stir in the blue cheese, the pear and ham mixture, and the parsley.
8. Set the springform pan on a rimmed baking sheet and pour in the filling, using a spoon to make sure the ingredients in the filling are evenly distributed.
9. Bake the tart for 45 to 50 minutes, until the top is lightly browned, the filling still jiggles, and a toothpick inserted into the center comes out clean. NOTE: You may need at least 60 minutes to bake this quiche. After 60 minutes,check quiche frequently.
10. Let cool until firm enough to slice, then serve warm or at room temperature.
Serve with a green leafy salad.
Directions for VARIATIONS
For bacon-lovers, substitute 1 cup cooked diced bacon for the ham. For a vegetarian version, leave out the ham. You can also add to taste whatever fresh herbs appeal to you, such as chervil, thyme, tarragon, dill, or marjoram.
MOUSSE AU CHOCOLAT AU CARMEL AU BEURRE SALÉ (Salted Butter Caramel-Chocolate Mousse) from My Paris Kitchen by David Lebovitz
Not much can leave me speechless.
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE.
Words. Cannot. Describe.
It’s Cook-the-Book Fridays and this week’s mousse is a thumbs up choice. The jar is by Weck. I use their containers for gift-giving.
Since every drool-worthy dessert needs a simple meal as its prop, I’m nominating this old-timer, Pasta Citron avec Jambon and Olives from Le Procope in Paris. Claiming to be the oldest cafe in Paris (George Washington probably slept there also.), their no-frills recipe has withstood the test of time. Just by tossing together a green salad and adding a hunk or two of country bread, you’ve got a springtime meal to thrill your family or dazzle your guests. Promise.
Despite some unpacked duffels and adjusting to my 940 square feet condo in a bout of settling frenzy, I’m home in Aspen (Pitkin County). Small spaces translate to everything owning its place. Otherwise, it’s chaos. Since I’m currently wearing my re-organization crown and in honor of my “speechless” mousse, this week’s post is visual.
Enjoying a reunion with new friends, Rita, Bobbie and Susan (LtoR) before returning to Colorado. Bear Valley Trail. Point Reyes National Seashore.
Before driving home, I made one last trip to California’s Marin and Sonoma counties. In February, if you recall, I spent 4-days in the Sacramento-San Joaquin River Delta on a ecology field/boat trip to learn more about water issues. I was a Coloradoan and a bit resentful that California was taking so much of our water. The other 23 participants were Californians and defended their Colorado River water rights. (They were correct, of course.) In truth, we were all on the same team and just wanting to do better.
Shells and Sand Dollars from Limantour Beach, Point Reyes National Seashore.
While there, I met three other women and, like often, in parting we promised to keep in touch. Usually once the blush of a trip fades, those experiences just become wonderful memories. For whatever reasons, this promise bore fruit. In March I spent a long welcome-to-southern California weekend in Venice with Susan Seeck, a LA clinical therapist. Before leaving California, Susan and I visited Rita Bernardi, a retired educator from North Marin, and Bobbie Curley, who grows grapes in Sonoma.
Following Rita’s tutorial, Susan and I tried our non-Italian hands at Bocce Ball. I fulfilled my PE requirement at Florida State by taking Bowling (not particularly proud of that) so I held my own.
If my winter needed a finale, this adventure worked. While organizing the trip, Susan and I suggested to our hostesses that one evening the two of us would cook a meal. Offer accepted. That’s when Susan remembered Le Procope’s pasta with lemon, ham and black olives, a delicious pasta dish she’d made long ago. It wasn’t difficult to create a meal to compliment it and “tote” the ingredients/wine to Novato where Rita and her husband, David, live.
Susan made the pasta topping while David boiled the pasta (perfect) and tossed it together.
Readers, it’s an easy menu. You know I never take the road less travelled in the kitchen. I always trot down the tried, true and simple route. That’s why I’m sharing all this yumminess with you today.
Our farewell dinner at my namesake restaurant in Sonoma.
The most difficult part of making the mousse is having to wait eight hours while it chills. In the spirit of full disclosure, I only managed four. It was scrumptious.
Mise en Place. The most important thing a cook can do is gather all the ingredients together BEFORE cooking. Do it.
At the end of the day all the ingredients have been used/included and the recipe will be a success. It’s called Mise en Place.
MOUSEE AU CHOCOLAT AU CARMEL AU BEURRE SALÉ
(Salted Butter Caramel-Chocolate Mousse) from My Paris Kitchen by David Lebovitz
Serves 6
INGREDIENTS
1/2 cup granulated sugar
3 tablespoons salted butter, cubed
1/2 cup heavy cream
6 ounces bittersweet or semisweet chocolate, chopped
4 large eggs, room temperature, separated
1/2 teaspoon flaky sea salt, preferably fleur de sel
DIRECTIONS:
1. Spread the sugar over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
The sugar is beginning to caramelize. Watch it carefully and you’ll be fine.
2. When the caramel is a deep amber color and starts to smoke, wait a brief moment for it to smell just slightly burnt. Remove the caramel from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream, stirring until all the little bits of caramel are completely melted. If everything was well stirred there shouldn’t be any hard caramel bits left over. However, if some remain, strain the mixture to remove them.
3. Once smooth, add the chocolate, stirring gently until melted and smooth. Scrape the mixture into a large bowl and let it to cool to room temperature. Once it’s cooled, whisk in the egg yolks.
Here’s the mousse mixture before the egg whites are folded in.
4. In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of the whipped egg whites into the chocolate mixture, also sprinkling in the flaky salt. Fold in the remaining whipped egg whites until no white streaks remain. Divide the mousse into serving glasses or transfer to a decorative serving bowl. Chill for at least 8 hours. Serve chilled straight up(my preference) or, with fresh berries, espresso beans embellishment or a dash of whipped cream.
Why is this my favorite photo? It tells a story. Susan is cooking. Rita, our hostess who grew these gorgeous roses, is watching. And, Bobbie (off camera), who lost her husband recently, is pouring David some wine. She shared a bottle from her husband Joe’s last vintage. Our friendship of 2 months will be ongoing!
LE PROCOPE’S PASTA WITH LEMON, HAM & OLIVES adapted by Patricia Wells, Bistro Cooking cookbook
Preparation time: 15 minutes
Cooking time: 5 to 7 minutes
Yield: 4 to 8 servings
INGREDIENTS:
2 lemons, scraped of their yellow rind and juiced ( 1/4 cup)
Salt
1/2 cup extra-virgin olive oil
1/2 cup (3 ounces) oil-cured black olives, pitted
1/2 pound unsmoked ham or prosciutto, cut in thin strips (We used prosciutto, a good choice.)
2 teaspoons fresh thyme leaves (P. Wells, “It is well worth finding some fresh thyme. If you can`t, infuse some dried leaf thyme by letting it steep in cold water for a good 15 minutes, then strain and pat dry.”)
Coarsely ground black pepper
1 pound long pasta, preferably fine like spaghettini or capellini (angel hair)
DIRECTIONS:
1. Whisk lemon juice with a little bit of salt in small bowl until dissolved. Whisk in oil, then set aside.
2. If necessary, pit olives with a cherry pitter or place the side of a cleaver or wide-blade knife over the olives, give them a very hard whack with your fist, pressing down on the knife blade, roll it back and forth over olives, then pick out pits.
3. In a large shallow bowl, combine the olives with ham, thyme and lemon rind. Season with salt and pepper. Toss to blend. Set aside.
3. Just before serving time, heat 4 quarts of water to boil. Add a tablespoon of salt and the pasta all at once. Cover pot until it returns to boil. Remove cover and stir with wooden spoon until the strands no longer are bunched together. Cook until al dente (crisp tender).
4. Drain and immediately transfer to a warm serving bowl. Pour on the dressing and toss gently. Serve immediately, garnishing with freshly ground black pepper ONLY being careful to divide the ham and olives proportionately.
TIP: I suggest serving this pasta dish with no embellishments at all. It needs nothing.
Cook-the-Book Fridays is a virtual international group who are making their way through David Lebovitz’s My Paris Kitchen cookbook. To see what others have dished up this week or to join our group (it’s fun), go here.
