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.
Where to begin. This is my last LIGHTSonBRIGHT postmarked from California. In mid-November I left Aspen, barely escaping the first snow flurries, knowing it would be springtime before my return. The left side of my brain, where my logic is warehoused, kept telling me this was a good thing. My heart, where most of my decisions are made, was shouting, “What have you done?”
David Lebovitz’s CROQUE MONSIEUR from My Paris Kitchen cookbook
In the past 5 1/2 months of this solitary journey I have motored through five states, joyously celebrated three major holidays, one VIP 50th birthday and settled into 3 different homes. Good fortune smiled broadly in December for a once-in-a-lifetime trip to the Galapagos.
The Valley Vixens, my nature study group, flew to California for a long week-end of whales, wildflowers and birds. – with our guides at Chimney Rock, Point Reyes National Seashore
This solitude and being alone thing cuts both ways. My adventures and explorations throughout California from Point Reyes in the north to Los Angeles have been magical. I have fallen in love with this state and the people in it. (Caveat: Aspen and the Rockies are still #1.) I’ve relished my aloneness, Yin time to my Yang’s constant busyness of Aspen. Admittedly, it’s time for Yang.
My BETTER THAN THIS drop cookie
There will be many hours during my 1,000 mile trip back to Colorado, to revisit this journey, realize Life lessons learned, and re-think traveling more simply. Unfortunately, the drive also coincides with what would have been our 30th wedding anniversary. That day I plan to cut short my driving time, stop at a familiar hotel, enjoy a nice dinner with a glass or three of wine and remember the good times. Reservations already booked.
Load. Lock. Puree. This tapenade can be thrown together in 10 minutes.
MY PARIS KITCHEN: TAPENADE & the non-sexist CROQUE
I’m betting you’ll like this farewell post from Cambria. It’s Cook the Book Fridays when we feature recipes from David Lebovitz’s spectacular My Paris Kitchen. That man knows how to write a cookbook. Here’s my take on his Artichoke Tapenade with Rosemary Oil, a tasty quickie and multitasker. Try it also on pizza, stuffed in mushrooms or in a myriad of other ways suggested here. And, that Rosemary Oil? Do it.
The Rosemay Oil infusion is oh-so-simple to create and it is a classy touch to the tapenade.
Let’s be clear. The Croque-Monsieur, which America has bastardized into a fried ham and cheese sandwich, is sexist. Whenever this recipe is featured anywhere, we women end up in parentheses:(to make Croque-Madame, top it with a fried egg). I just can’t work with that. Instead, this week we’re making David’s absolutely delicious Croque-Madame. (If you’d rather make a Croque-Monsieur, hold the egg.)
No, artist Andy Goldsworthy isn’t hanging out on Moonstone Beach but visitors and locals alike create their own disposable twig art every week-end. Using debris that’s washed up on the beach, they spend their time creating habitats. And, then, we all sit together in them and enjoy the sunset. And, then, Boom, it’s washed away at high tide.
For David’s, first mix together his Béchamel which elegantly separates his version from the pack. Don’t be intimidated, Readers. It’s a white sauce, plain and simple. Now, start building the sandwich, layering the prosciutto or ham with Comté or Gruyère cheese. Then, butter. Not a good calorie-counting day. Serve this richness with a green salad/mustardy vinaigrette. I cannot express adequately how deliciously amazing this sandwich tastes.
Mmmmm. dark chocolate, dried cherries, toasted walnuts and oatmeal – what’s Better Than This?
We only post David’s recipes if they are already out there in cyberspace. Luckily these two are flying high so I’m reprinting them. I do encourage you, however, to buy this terrific book.
My friends travelled from Colorado to San Francisco for sunshine, warmth and to visit me. Is one out of three considered a Win?
The BETTER THAN THIS Cookie
The beloved Dorie Greenspan, our talented French Fridays with Dorie mentor, bakes World Peace cookies. Her test-tasting neighbor, Richard Gold, became convinced that ‘a daily dose of these cookies was all that is needed to ensure planetary peace and happiness.’ They are sublime. Blogger Chris Scheuer, who resides at Cafe Sucre & Farine, makes I Want to Marry You cookies, a chocolate chip delight reputed to inspire marriage proposals. These are two of the best cookies I’ve baked.
Pop into the ‘fridge for ten minutes before putting into a 375 degree oven.
However, I’m throwing down the gauntlet and suggesting to these ladies that my gem of a cookie can compete. I’m naming it the Better Than This cookie because no cookie you taste or bake now can be, you got it, Better Than This. Here’s the deal. Since returning to Aspen three years ago and setting up shop at The Gant, its young, professional staff has made me feel comfortable and safe. They’ve helped launch me into a happy albeit different Lifestyle. My gratefulness knows no bounds. Those kids have become willing LIGHTSonBRIGHT test-testers. Because I’ve been MIA the past many months, I’m afraid my tiara may have tarnished somewhat. Here’s betting this tasty jewel of dried cherries, dark chocolate, rolled oats and walnuts, will re-burnish my status and have them asking, “What can be better than this?”
I will miss these crazy noisy clowns called Acorn Woodpeckers who live nearby. If you ever spot a tall pole or tree riddled with hundreds of holes, each containing an acorn—it’s an amazing Woodpecker granary tree. Stop and take a look.
A Granary Tree – One tree can have up to 50,000 holes drilled by Acorn Woodpeckers, each filled with an acorn for winter forage. Imagine the effort involved.
When I see you next time, I’ll be happily shedding my road warrior skin and blogging from Colorado’s High Country. Big smiles all around.
CROQUE-MONSIEUR by David Lebovitz, My Paris Kitchen cookbook
Makes 2 Sandwiches
INGREDIENTS
Béchamel Sauce ingredients
1 Tablespoon salted or unsalted butter
1 Tablespoon all purpose flour
3/4 Cup whole milk
Pinch of sea salt or kosher salt
Pinch of cayenne pepper
Croque-Monsieur ingredients
4 thin slices sourdough or country style bread, 1/4 to 3/8” thick
4 slices prosciutto or thinly sliced dry cured ham or 2 thick slices boiled ham
2 thin slices Comté or Gruyère cheese
4 Tablespoon salted or unsalted butter
1/4 Cup grated Comté or Gruyère cheese
DIRECTIONS
1. Spread the Béchamel Sauce on the bread.
1. Béchamel Sauce: Melt the butter in a saucepan over medium heat and stir in the flour. When the mixture starts to bubble, stir and cook for 1 minute more. Whisk in 1/4 cup of the milk, stirring to discourage lumps. Whisk in the remaining 1/2 cup of milk. Cook for about 1 minute more, until the sauce is thick and creamy, like runny mayonnaise. Remove from the heat, stir in a pinch of salt and cayenne and set aside to cool a bit and thicken.
2. Place meat of choice on one slice.
2. Spread the Béchamel evenly over the four slices of bread. Lay a slice of meat over two of the bread slices, top them with slices of cheese and then top with the remaining ham slices. Close the sandwich with the two remaining slices of bread, Béchamel side down (on the inside). Brush the outsides of the sandwiches without restraint with the melted butter. (TIP: My choice, Prosciutto and Gruyère).
3. Top with cheese of choice and then add more meat.
3. Turn on the broiler and heat a large ovenproof frying pan or grill pan over medium heat on the stove top. (Make sure to use a pan with a heatproof handle for broiling later.) Place the sandwiches in the frying pan, drape with a sheet of aluminum foil and then rest a cast iron skillet or other heavy pan or flat object on top. Cook until the bottoms of the sandwiches are well browned. Remove the skillet and foil, flip the sandwiches over, replace the foil and skillet and continue cooking until the other side is browned. (TIP: I used a grill pan and browned for 2 minutes on EACH side.)
4. Close sandwich. Slather each side with melted butter. Now is not the time to begin worrying about calories.
4. When browning the sandwiches, place a piece of tinfoil and heavy object on top to weigh them down.
4. Remove the cast-iron skillet and foil and scatter the grated cheese on top of the sandwiches. Put the pan under the broiler and broil the sandwiches until the cheese melts. Serve immediately.
6.Perfect.
7. Scatter grated cheese on top and pop in the over to broil.
ARTICHOKE TAPENADE with ROSEMARY OIL by David Leibovitz, My Paris Kitchen cookbook
Because I was using up my opened items before leaving Cambria, I used green olives with pimentos. It was pretty and tasty but David recommends the real deal, fresh green olives.
Serves 6 to 8.
INGREDIENTS
Tapenade Ingredients
One 14-ounce) can artichoke hearts (2 Cups), drained and quartered
1/2 Cup pitted green olives
1/3 Cup olive oil
1 Tablespoon capers, rinsed, squeezed dry, and chopped
1 Tablespoon freshly squeezed lemon juice
2 cloves garlic, peeled and minced
1/8 Teaspoon cayenne pepper
Rosemary Oil Ingredients (Makes 1/2 Cup)
1/2 Cup olive oil
Generous pinch of sea salt or kosher salt
1/2 Cup flat-leaf parsley leaves
1/3 Cup rosemary leaves
Toasted sliced baguette or crackers, to serve
DIRECTIONS
Rosemary Oil
1. Bring a small pot of water to a boil. Have a bowl of ice water ready. Heat the oil and salt in another small saucepan until warm but not boiling. Remove from the heat and set aside. Add the herbs to the boiling water and cook for 10 seconds before draining and putting the herbs in the ice water.
2. When the herbs are cool, lift them out with your hand and press them in a paper towel until very, very dry. Add them to the oil. Let the herbs infuse for 15 minutes.
3. Blend the herbs and oil in a mini-chopper or food processor for 30 seconds. Strain the oil through a fine-mesh strainer. There will be a few bits of greenery in the oil. The rosemary oil can be kept for a few days at room temperature in a closed container, or for up to 1 month in the refrigerator. Bring it to room temperature before using.
Artichoke Tapenade
1. In the bowl of a food processor, purée the artichokes, olives, olive oil, capers, lemon juice, garlic, and cayenne pepper until smooth. Taste, and season with a bit of salt if necessary.
2. Serve drizzled with a liberal amount of rosemary oil, along with toasted slices of baguette or crackers for dipping. The tapenade will keep for up to 4 days in the refrigerator.
The BETTER THAN THIS cookie adapted from THE KITCHN COOKBOOK by Sara Kate Gillingham and Faith Durand
Note to High Altitude Bakers: When I return to Colorado, I will adjust these cookies to altitude and post the resulting recipe.
Makes 4 dozen cookies
1 3/4 Cups unbleached all-purpose flour, sifted
3/4 Cup dark brown sugar, packed
3/4 Cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 extra-large eggs, room temperature
1 Teaspoon vanilla or almond extract
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon ground cinnamon
3/4 Cup old-fashioned rolled oats
3/4 Cup walnuts, toasted and coarsely chopped
1 Cup dried cherries
8 Ounces (two bars) dark chocolate, coarsely chopped
Flaked sea salt (optional, I use the Maldon brand)
DIRECTIONS:
1. Preheat oven to 375°F
2. Line a baking sheet with parchment paper or nonstick baking liner. Pour the walnuts onto the baking sheet and toast until browned about 10 minutes, turning once. Cool slightly and then chop coarsely. Cool completely before using them.
3. Cover the cherries with 1 cup boiling water and let stand for 10 minutes to plump up. Drain and thoroughly pat dry. Chop the chocolate into small pieces.
4. In a large mixing bowl with the paddle beater, mix together the sugars with the softened butter until completely blended. Add the eggs, one at a time to form a smooth batter. Mix in the vanilla, salt, baking soda and cinnamon.
5. Add the flour all at once and stir the batter gently by hand until the ingredients are well-combined. Fold in by hand the rolled oats, cherries, and chocolate until all the ingredients are combined.
6. Using a medium cookie scoop or mounded 1 1/2 inch tablespoon of mixture, space the dough on the cookie sheet 1 to 2 inches apart. Put each tray in the refrigerator for ten minutes before baking the cookies. Then bake, rotating the tray once, until the craggy tips and edges just start to darken, 10 – 12 minutes. DO NOT OVERBAKE
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. After completely cool, these cookies will keep in an airtight container at room temperature for 1 week. These cookies freeze well.
TIP: When baking, use exact measurements. No eyeballing anything. With all drop cookies, I use an Oxo cookie scoop.
Cook The Book Fridays is an international group cooking its way virtually through David Lebovitz’s newest cookbook. To visit our link or join us, go here.
Strolling near the Pacific Coast Highway, Carpinteria. Brown Pelican, 2016.
If you’re ever in Aspen and receive an invitation to have dinner with Cathy O’Connell and her husband, Fred Venrick, say, “Yes.”
Until last September their back door was a short two blocks from my front door at The Gant. Although I never heard her complain, Cathy’s kitchen was tinier than my present mini-one. When they decided to move to a more sizable townhouse this fall, I threatened to throw myself in front of their moving van.
The Barefoot Contessa’s LEMON and GARLIC ROAST CHICKEN
Not only are CathyandFred (pronounced in one breath) personal friends, they’ve also constantly welcomed me to their table. For the 8 years Michael and I lived in Nevada, I returned like clockwork three days/twice a year to Aspen. After a nine-hour drive with my long list of to-dos, scheduled meals weren’t a priority. Happily there would always be a message waiting, “Hey, Mar, we expect you for dinner tonight.”
POTATO DAUPHINOISE from River Cottage VEG
I hope you all have friends like the Venricks who just love sharing delicious food and fine drink with others. They don’t know strangers. When Cathy meets an engaging skier on the lift or Fred encounters a potential hiking partner, they not only say, “Let’s get together.” but actually make it happen.
Katie Baillargeon, a UC Santa Barbara prof and her family came for lunch. Our menu included Asparagus Pizza from River Cottage Veg.
Cathy, like so many of my friends, serves up sensational. While Fred pops the corks, she manages to effortlessly turn out a meal. May I remind you again of that Lilliputian kitchen? When I once complimented her effusively on a braised lamb shanks and mashed potatoes with fennel dish, she shrugged off the praise, “I’m not such a good cook, Mar, but I am a really, really good picker.”
The New York Times’ Rosemary Shortbread is perfect for spring and summer.
Cathy explained she’d learned to spot good recipes, put together menus that are delicious and also manageable in her small workspace. Her response has become my mantra. I can never create recipes nor ‘just throw something together.’ I have neither the food science knowledge or knack for those skills. To be honest, I’ve never “cooked” confidently.
Lentils with Beets and Feta from River Cottage VEG
Admittedly, after five years of writing this blog, a different recipe every week, stirring the pot has become a simpler and more enjoyable chore. Every so often I even go rogue, climb out on that limb, changing up the spices or flavoring. Readers, that’s big. Chemist Jade Barker suggests that “trying a too complicated recipe doesn’t build skill faster. Rather, it’s like starting a diet by buying clothes a size too small. It’s forced and uncomfortable.” (For someone who’s done both, that’s good advice!)
Guess who requested a grilled cheese and french fries with ketchup for lunch.
With a nudge or two from Cathy, here are my 6 tips for making better choices: Choose Recipes…
1. that appeal to YOU;
2. with a comfortable number of easy-to-find ingredients;
3. which use recognizable measurements;
4. where you understand the directions/techniques;
5. which is pan/dish thrifty for less clean-up;
6. that work together, mixing complicated/time consuming with easy and make-aheads.
This Great Egret just caught his lunch of choice, some unfortunate aquatic creature.
I consider my five recipes this week as “good picks,” and worthy of any table. After 23 months of cooking through River Cottage Veg, our Cottage Cooking Club has almost cooked-through-the-book. Hugh’s simple and tasty recipes this month, POTATO DAUPHINOISE, ASPARAGUS PIZZA and LENTILS with BEETS and FETA are three I’ll make again.
It took 5 minutes to slice the potatoes for the dauphinoise with this safe, inexpensive OXO mandoline.
A Shortbread Tip: Cut the shortbread into the desired pieces/slices while it’s still warm.
I used my oblong tart pan for these bars but any over-safe container will work.
Enjoy these recipes. Have any of you adopted some tips, have clues to lessen anxiety and have more fun in the kitchen? A penny for your Tips.
A Successful Meal.
POTATO DAUPHINOISE by Hugh Fearnley-Whittingstall, River Cottage Veg
Serves 6
INGREDIENTS
2 TBS butter
2 pounds potatoes
1 2/3 C heavy cream
2 large garlic cloves, crushed
¼ teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 325 degrees. Rub a large casserole dish liberally with the butter.
2. Peel the potatoes and slice them thinly, either with a sharp knife or a mandoline. In a large bowl, whisk together the cream, garlic and nutmeg and season well with salt and pepper. Toss the potatoes in the creamy mixture, then layer them in the gratin dish, spreading them as flat and evenly as you can. Pour over any remaining cream.
3. Bake for 1¼ -1½ hours, pressing down with a spatula every 15 minutes or so to compress the potatoes and stop them drying out. The gratin is ready when the top is golden and bubbling and the potatoes are tender.
4. You may want to turn the oven up for the last 5 minutes to achieve a bit of extra bubbling crispness. Leave to stand for 5 minutes or so before serving.
TIPS & TECHNIQUES
1. Use half potato/ half celery root OR half potato/half turnip to add a new dimension to the dish.
2. You can use half cream and half milk for a healthier version.
3. I halved the recipe and used a smaller ovenproof casserole dish. I also sprinkled parmesan on top at the last moment because I had it. Not necessary at all. Save yourself the calories.
ASPARAGUS PIZZA by Hugh Fearnley-Whittingstall, River Cottage Veg
The softened, caramelized sliced onions are this pizza’s “sauce”.
Makes 2 small or 1 large pizzas
INGREDIENTS
Pizza Dough, Make your own or use store-bought pizza dough.
TOPPING
3 tablespoons olive oil, plus a little extra to trickle
2 Onions, halved and thinly slices
Sea salt and freshly ground black pepper
About 12 ounces slender asparagus spears, trimmed
2 balls of buffalo mozzarella (about 4 ounces)
A little grated Parmesan, hard goat cheese, or other well-flavored hard cheese
DIRECTIONS
1. Prepare the dough according to package or your directions.
2. Preheat the oven to 450 degrees°F.
3. Heat the olive oil in a frying pan over medium heat and add the onions. Once sizzling, decrease the heat to low and cook gently, stirring from time to time, until the onions are soft and golden, about 15 minutes. Season with salt and pepper.
4. Roll out the pizza dough as thinly as you can with a rolling pin and then by hand and divide in half if you wish.
5. Scatter a baking peel ( if you have one) or a baking sheet with a little flour and place the rolled out dough on it. Spread one-third of the onions over the dough, then arrange one-third of the asparagus over the top. Tear up the mozzarella and distribute one-third of it over the asparagus. Scatter over a little grated cheese, some salt and pepper, and add a generous trickle of oil.
6. Slide the pizza(s) into the oven if formed on a peel, or, if formed on a baking sheet. Bake for 15-17 minutes, until the crust is crisp, the edges browned, and the asparagus tender. Check your pizza often after 12 minutes.
7. Immediately cut into slices or wedges. Serve hot.
TIP: Roasting asparagus on top of the pizza in a very hot oven makes it deliciously tender and a bit caramelized also. If you have thick spears, cut in half lengthwise…..Hugh
LENTILS WITH BEETS & FETA
Dress warm lentils with olive oil and some balsamic vinegar and toss with wedges of roasted beets and cubes of feta or goat cheese. To make a quick version of this salad, I used steamed lentils from Trader Joe’s (or, any grocery store) and pre-roasted beets sealed in vacuum bags.
The Black-crowned Night Heron hangs out during the day and forages at night.
Cottage Cooking Club is an international on-line group. led by Andrea Mohr of The Kitchen Lioness, which is cooking through Hugh Fearnley-Whittingstall’s River Cottage Veg. If you’d like to join us as we explore more of Hugh’s cookbooks, go here.
