The most often asked question about my Blog is, “With all the food you make, how do you stay so thin, not gain weight?” Now, Readers, when I think about Me, I certainly don’t think thin. In Aspen, where body image is everything, I’m a heavyweight.
YOGURT PARFAIT
The truth is I’ve always waged a bulge battle. As a kid I was chubby and remained about 15 to 20 pounds overweight my entire life. My nickname in junior high was Tank. Not a confidence builder. What I weighed eroded my ego and overshadowed the good things in life. Always. I applaud and envy women who are comfortable in their own skin, content with themselves. Unfortunately, I couldn’t pull that off.
“NOBODY EVER MENTIONED I’D HAVE TO FIND MY OWN FOOD.” This juvenile Great Blue Heron, who flew into this lake, obviously was hungry, unsure of himself. We watched him 30 minutes and he never came close to nabbing anything.
It was not until Michael’s sickness that I lost those unwanted 20. My doctor had cautioned me to rein in my stress, done only by exercise. Since our Henderson housing complex had a gym, most mornings, at 5am, I was in Spinning class or exercising. Every evening I would charge around our 3-mile loop with my best friend. While this didn’t keep stress at bay, it was conducive to weight loss.
ROASTED TORTILLAS AND AVOCADO MASH
Quesadilla & Wrap
To my mind it’s because of my food blog rather than in spite of it that I haven’t regained those pounds. My pantry is loaded, my freezer is full and my cupboards, never bare. For me, it’s about choices, changing it up and menu variety. This week’s recipes, Yogurt Parfaits, a Weekend Apple Pancake and Mashed Avocado Tortillas are an example of that. Nothing earthshaking here but just reminders of what’s easy and possible.
This gorgeous Question Mark butterfly (Polygonia interrogationis) is eating sap from the “sap well” that was drilled by a sapsucker. Ajax Trail, Aspen Mountain
A recent Harvard study suggests that we front-load our eating to the early part of the day, taking in most of our calories before the sun goes down. It’s ludicrous to believe that culturally we could make that shift. However, that’s how I manage my day. Because I live alone and organize my own schedule, I can.
Cook the Weekend Apple Pancake until the filling is set firmly.
Just so you don’t think I’ve gone all sanctimonious on you, here’s my fail. I was determined to lose 5 pounds this Summer. My goal. Summer ended today. Didn’t lose an ounce!
Despite that, having food on hand to make quickly is the secret. My simplistic recipes and their adaptability represent just that.
“TWINS. TWINS. MY OB SAID NOTHING ABOUT TWINS.”
Starved? Famished? Need a quick breakfast, lunch, snack or dinner?
TORTILLA with AVOCADO MASH a favorite of Christopher Hirsheimer and Melissa Hamilton, The Canal House
1. Pull out a whole-wheat tortilla and toast, heat or roast it.
2. Choose a filling. Make a wrap or quesadilla. You can’t do better than mashed avocado with lime juice and coarse salt. I even made a tasty wrap from last week’s leftover Roasted Butternut Squash Salad mixture.
Eggs, meat, legumes or veggies pulled together with spices, salt and pepper, make delicious mixtures.
If you always keep a carton of rich, creamy Greek yogurt (WITH the fat) in your fridge, magic can happen. Try Jody Williams’ roasted nuts/honey/yogurt concoction for breakfast or a snack. For a change of pace use fruit (canned or fresh), coconut, granola or syrup as a topping. Because the roasted nuts/honey mixture will keep for weeks toss it on ice cream, pound cake or, even better, cheese.
YOGURT PARFAITS by Jody Williams, Buvette
INGREDIENTS:
1 cup nuts (I used pine nuts, pistachios, almonds and walnuts.)
1/3 cup honey
Pinch of coarse salt
2 Cups (16 ounces) plain Greek Yogurt
DIRECTIONS:
1. Stir together the nuts, honey and salt.
2. Layer the nut-honey mixture with a yogurt mixture, using 1 inch of yogurt to 1/2 inch of the nut-honey mixture.
TIP: This is rich so two layers of each with a dash of nuts on the top is enough. Use wide-mouthed containers, jam jars or brandy snifters, for example.
The Weekend Apple Pancake, always love this. Who can resist its dramatic puff or lament the quick fall.
WEEKEND APPLE PANCAKE adapted from Faith Durand,The Kitchn
INGREDIENTS:
3 apples, use different kinds like Granny Smith, Fugi and Gala
4 tablespoons sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 TBS unsalted butter
1/3 cup dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup whole milk
1/2 teaspoon vanilla extract
5 large eggs
Powdered or cinnamon sugar, to serve
DIRECTIONS:
1. Heat the oven to 400°F.
2. Peel, core, and quarter the apples. Cut them into medium slices (1/4-inch thick or less). Cut the slices in halves or thirds. You should have about 3 cups of chopped apples.
3.In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.
4. Cut the butter into chunks and place them in a 10” deep cast iron skillet or 8×8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.
5. Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.
6. Take the pan out of the oven and pour the batter over the apples. Bake for about 30 to 40 more minutes, or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.
If you want, serve with powdered sugar or more cinnamon sugar but it is not necessary.
The Japanese word, Tokimeku, means joy. I’m 100% fully committed to joy. Raise your hand if you’re for joy. Good show. Let’s move on. This week my life’s been about finding magic. Japanese author Marie Kondo has sold over 3 million copies of her book claiming that one’s life improves dramatically, the joy thing, just by tidying up. Her bestseller is entitled “The Life-Changing Magic of Tidying Up.”
ISRAELI COUSCOUS & ROASTED BUTTERNUT SQUASH SALAD
Constrained by my depleted book-buying budget, I resisted. What could this decluttering manual teach me? We’d moved from a 4500 sq. ft. home (Iowa) to 3400’ (Colorado) to 2000’ (Nevada) to the 940 sq. ft. condo where I now reside. I consider my tidying up credentials unchallengeable. Still, had 3 million readers already gleaned a nugget I hadn’t learned? I stopped by our library only to find 133 others patrons had placed Kondo’s book on reserve. I bought the book.
Her KonMari Method, massive de-cluttering, has its allure. Having always Leaned In to order, organization and having my ducks in a row, I was still able to add tidying tools to my bucket. (For you, I’ve made a List.) First, however, I must share what I’ve made in my tidied up kitchen this week.
Poster by Sun Gazing
Besides cookbooks, I often turn to food bloggers for inspiration and ideas. I needed a salad for our church pot luck so I asked Chris at The Cafe Sucre & Farine for suggestions. Chris, who creates amazing salads, suggested Israeli Couscous (Pearl Pasta) and Roasted Butternut Squash Salad. Perfect. Although we received 4 inches of snow in the mountains this week, I’m still thinking Autumn. Every Fall I bake a seasonal go-to bundt cake…over and over again. I linked to Liz Berg’s This Skinny Chick Can Bake blog and spotted an Apple Ginger Bundt Cake. Mmmm
ALTHOUGH WE HAD 4 INCHES OF SNOW IN THE MOUNTAINS THIS WEEK, I AM STILL HOLDING ONTO AUTUMN.
I’m a squash nut – soup, salads, side dishes. This pretty salad’s ideal, hot (dinner), room temperature (lunch), or cold, (leftovers). It comes together easily. Think progression party. Yum for Liz’s Apple Ginger Bundt Cake which pushes all the right taste buds. Buttermilk not only keeps this cake moist and tender, it also adds little fat. The flavor punch comes from apple and crystalized ginger with streusel providing the razzle-dazzle. Both recipes are below.
ALTHOUGH THIS DELICIOUS CAKE NEEDS NO EMBELLISHMENT, I ADDED CRÈME FRAÎCHE.
While cooking, I de-cluttered my kitchen. Although Kondo suggests we go cold turkey, ‘organizing your space thoroughly, completely, in one go,’ I went rogue. My Lifestyle and ‘in one go’ aren’t compatible. She suggests we talk to our belongings! Yes, a conversation. Readers: be alert to the possibility of her 3 million readers jabbering to their possessions. For example, “This is the routine I follow every day when I return from work,” she says. “First, I unlock the door and announce to my house, “I’m home!” Picking up the pair of shoes left out in the entranceway, I say, ‘Thank you for your hard work,’ and put them away.”
ANOTHER KITCHEN PURGE. WHO NEEDS 4 ICE CREAM SCOOPS, THREE CHEESE GRATERS, 2 CAN OPENERS OR 2 VEGGIE PEELERS?
While this seems odd to me, maintaining a running conversation with your home’s objects, I’m not tossing the idea. After all, she’s the best-selling author. I’m not. That’s why I immediately began a relationship with my hiking boots. Pulling on my boots this week, I whispered, “We’re going hiking. Please keep me safe.” After hauling myself up and down the mountain, I acknowledged my boots,“Thank you for your hard work.”
Last night, after a full-day class on Elk and Big Horn Sheep, we were rewarded when 4 Bulls and 50+ Cows and Calves came down into a nearby meadow to romp. LOVE is in the AIR . This Bull kept close watch on his herd.
A SURREAL, EARLY EVENING VIEW OF SOME OF THE ROCKY MOUNTAIN ELK HERD’S COWS AND CALVES.
I draw the line with the boots, however, strange but weirdly comforting. Two years ago, by necessity rather than choice, I let go of most of my belongings. It still astounds me how easily I rebounded from that purging. Kondo’s book may be bizarre in its approach but she’s obviously inspired a growing less is more obsession. If you are into Life-Changing Magic (and, why not), here are my takeaways:
1. De-clutter Alone. Friends and family muddle-up the magic.
2. Tidy by Category, not room. Start with simple stuff, books, clothes, dishes and kitchen equipment, before tackling papers and sentimental tugs.
3. Vertical Storage. While I’ll utilize the efficient KonMari folding method when storing clothes, I’m ambivalent about going totally vertical. Kondo stores her carrots by standing them in the drink holders of her refrigerator’s door. Seriously?
4. Shoeboxes. Shoeboxes. Shoeboxes.
5. Isabella Beeton, Book of Household Management, 1861, wrote there ‘is a place for everything and everything in its place’. Today Kondo’s made it her gold-plated tidy mantra.
6. Here are Chrissy Halton’s “101 Items to Get Rid of Without Regret,” this week’s Life-Changing Magic Assignment.
⅓ packed cup brown sugar
¾ tsp. ground ginger
¼ tsp. ground cinnamon
3 Tbs. all-purpose flour
¼ cup cold, unsalted butter
⅓ cup finely chopped walnuts
Cake:
10-1/4 oz. (2-1/4 cups) all-purpose flour
½ tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ cup finely chopped crystallized ginger
6 Tbs. unsalted butter, at room temperature
¾ cup firmly packed dark brown sugar
½ cup sugar
2 tsp. vanilla extract
3 large eggs, room temperature
1-1/4 cups buttermilk
1 medium Granny Smith or Golden Delicious apple, cored and chopped coarsely
Confectioners’ sugar for dusting
DIRECTIONS:
1. Heat the oven to 350°F. Butter and flour a 10-cup bundt pan and set aside.
2. For the streusel, blend the brown sugar, ginger, cinnamon, flour, and butter with your fingers or a pastry blender until the mixture resembles large breadcrumbs. Mix in the walnuts and refrigerate until ready to use.
3. For the cake, sift together the flour, ground ginger, nutmeg, baking powder, baking soda, and salt into a large bowl. Stir in the crystallized ginger and set aside. In a large mixing bowl, beat the butter with an electric mixer until light and fluffy.
4. Gradually add the sugars, continuing to beat until very light. Add the vanilla and then the eggs one at a time, beating each one in well before adding the next. Alternately stir in the flour and the buttermilk, until the batter is just mixed. Don’t over beat or your cake will be tough. Gently stir in the chopped apple.
5. Pour half the batter into the prepared pan. Sprinkle with a third of the streusel. Pour in the remaining batter and top with the remaining streusel. (The streusel will sink a little during baking to make a swirl.)
6. Bake until the top of the cake is firm (a skewer inserted in the center should come out clean), about 40 to 45 min. Cool for 15 min. in the pan on a wire rack. Invert the cake onto a serving platter, dust with confectioners’ sugar, and serve slightly warm or at room temperature.
ISRAELI COUSCOUS AND BUTTERNUT SQUASH SALAD, Thanks to Chris Scheuer, The Cafe Sucre & Farine
INGREDIENTS:
3 cups peeled, diced butternut squash, ½-inch dice (about ½ of a medium size squash)
1 ½ TBS extra-virgin olive oil
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
3 cups spinach tough (Chris suggests using kale with tough stems removed)
4 cups chicken broth
8 ounces Israeli couscous (pearl pasta), 1 1/2 cups
3 TBS extra virgin olive oil
2 medium shallots, finely chopped
2 TBS finely chopped fresh sage
1½ TBS sherry vinegar
½ tsp sea salt
freshly ground black pepper
1 ½ cups tiny frozen peas, thawed
DIRECTIONS:
1. Preheat the oven to 450°F.
2. Combine the squash and the olive oil on a sheet pan and toss to coat. Sprinkle with sea salt and freshly ground black pepper. Roast for 10 minutes then remove from oven and stir. Roast for another 8-10 minutes or until tender. Set aside.
3. Place sliced spinach (or, kale) in a large bowl and set aside.
4. While the squash is roasting, bring chicken broth to a boil in a medium size pot. Add pearl pasta, return to a boil then reduce to a steady simmer. Simmer for 8-10 minutes or until pasta is al dente. Drain pasta and immediately transfer to the bowl with the spinach. Stir gently for a minute to combine. Cover bowl with plastic wrap for 2-3 minutes until spinach begins to wilt.
5. Heat 3 tablespoons of olive oil over medium-low heat in a small sauté pan. Add shallots and cook for 3-4 minutes until translucent. Then add sage and cook for 30 seconds longer. Add sherry vinegar and stir to combine. Add ½ teaspoon salt and a generous ground of fresh, black pepper. Transfer shallot mixture to the bowl with the pasta. Stir gently.
6. Add peas and butternut squash and stir just to mix.
How do I adequately explain this week’s menu choices, Croque-Forestier and homemade Rosemary Potato Chips. That was more of a dilemma than turning Russet potatoes into crisps all gussied up with rosemary and flaky salt. Pete Wells, The New York Times food columnist, threw the appropriate descriptive words in my lap yesterday morning. In touting a recipe he wrote, “it’s such a festival of textures and tastes, it makes you grateful to have working teeth and a tongue in your mouth.”
ROSEMARY POTATO CHIPS…”you can’t have just one.”
Why should I search for words when he nails it?
Linda first put together Marie-Hélène’s Apple Cake which, came out beautifully.
Real chefs have sous-chefs. This week I was a real chef. Linda Stein and her husband, David, who are Floridians, bought a home here in the late Eighties when Michael and I moved to Aspen. I’ve known this woman twenty-five years and while she can, she doesn’t. Cook. That’s why it surprised me she wanted to learn to bake the highly-touted Marie-Hélène’s Apple Cake, my Dorie favorite. When I suggested she also help with this week’s recipes, she was All In. (Full Disclosure: She had no clue it would be my first-ever frying adventure.)
Ending my four-year Around My French Table adventure was a bit-of-a-heart tug. But, we cooked the book which was the goal. Erasing the accustomed French from my Fridays? Not so simple. To lick my wounds I turned to a bookcase stuffed with cookbooks I’ve never cracked. Buvette, The Pleasure of Good Food, by Jody Williams had caught my eye since receiving it (a year ago). Williams is a protégé of Italian phenom Mario Batali, who writes in her Foreword that Buvette ‘captures Jody’s pure unadulterated genius.”
Linda brought me an apron entitled Plateau Royale, translated, a fancy seafood platter. As you see, the seafood is Bling which, incidentally, she thinks I need! Too nice for cooking but fun to show off.
Every recipe I’ve made from Buvette takes a whimsical detour from the tried-and-true. While most of you are familiar with the classic Croque-Monsieur or Croque-Madame, the Forestier is less well-known. Whether vegetarian or not, this Croque, meaning to crunch in French, can march in sync with all comers. To change the Monsieur into a Forestier, simply exchange ham for a mixture of mushrooms roasted in olive oil, salt, sage and rosemary. Yum. The recipe is at the end of my Post.
The Croque Forestiers, ready for the oven.
Who really has the time to make homemade potato chips anyway?
Slice. Soak. Dry. Fry. Pringle has nothing on these chips.
After making Buvette’s homemade Rosemary Potato Chips, I may never buy another bag. Homemade chips are, I promise you, élégant and simple to create. If you have 2 Russet potatoes and canola oil, you’re in business. Of course, I’ve never before fried anything in 3” of oil which worried Linda a lot. My kitchen is tiny. When I tossed those first potato disks into the 350-degreeF oil, I noticed Linda, All of Her, was splayed against my kitchen wall. I admit to some splashes and splatters but no serious burns.
Yes, it is. Absolutely delicious.
In closing I must acknowledge this date, September 11. It will forever be a heavy-hearted day for Americans and the world. That’s why I tried to make this week’s Post light-hearted by saluting America with a dressed-up grilled cheese sandwich and a favorite (junk food) snack. God Bless America and blessing to everyone in the world who mourn loved ones lost on 9/11/01.
If you dare to try, you’ll love these recipes.
CROQUE – FORESTIER by Jody Williams, BUVETTE, the pleasure of good food
Makes 4 Sandwiches
Ingredients:
Béchamel Sauce (makes 3/4 cup)
1 1/2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/2 tsp nutmeg
3/4 c whole milk
Coarse salt
Mushroom Mix
10-12 oz mushrooms, sliced
1 Tbsp olive oil
1 tsp rosemary, minced
1/2 tsp sage, minced
Salt and freshly ground pepper, to taste
Sandwich Ingredients
2 Tbsp whole grain mustard (note: I used 1 Tbsp)
8 slices rustic, artisan bread, 1/2 to 3/4” wide
1 c coarsely grated Gruyère cheese
1 tsp Herbes de Provence
DIRECTIONS
1. Heat the oven to 425F and line a baking sheet with parchment paper.
2. Make the mushroom mixture. Pour olive oil in a large skillet over medium heat and add mushrooms with rosemary and sage. Cook until mushrooms are browned, about 5-6 min, stirring occasionally. Season with salt and pepper. Set aside.
3. Next, prepare the béchamel sauce. Combine the butter, flour and nutmeg in a saucepan over medium heat. Cook, stirring with a wooden spoon, until barely browned, about 2-3 min. Gradually whisk in the milk and cook, stirring constantly until the mixture thickens and begins to pull away from the edges on the pan, 3-4 min. The mixture should be the consistency of thick pudding and stick to the spoon. Season with a pinch of salt and set aside.
4. Stir the mustard into the béchamel sauce and, dividing evenly, spread béchamel on one side of each slice of bread, making sure to spread the béchamel from corner to corner on each slice. Place the bread on the prepared baking sheet. Top 4 of the slices with mushrooms and some grated cheese. Put the remaining béchamel-coated bread slices, béchamel side up, on top of the mushroom/cheese mix. Top sandwiches with remaining cheese and sprinkle with Herbes de Provence. Bake sandwiches until cheese is melted and tops are starting to crisp, about 10 min. If you want the top to be more crispy brown, put under the broiler for 1 or 2 minutes. Serve immediately.
MY TIPS:
1. Gruyère cheese is a prefect melting cheese and acknowledged, with its distinctive flavoring, as ideal for baking. If you must, substitute with Comté or Beaufort.
2. Great for entertaining as a nibble, lunch, or casual supper, you can assemble a tray of croques early, refrigerate and when needed, slide into the oven.
3. Just adding chips, whether homemade or not, and cornichons makes a meal.
4. For Croque-Monsieur, exchange the mushroom mixture with ham. For Croque-Madame, place a fried egg on either version.
ROSEMARY POTATO CHIPS by by Jody Williams, BUVETTE, the pleasure of good food
Serves four
INGREDIENTS
1 teaspoon very finely chopped fresh rosemary leaves
1 teaspoon coarse salt
2 Russet potatoes, peeled
Oil, for frying (corn, peanut, vegetable, canola, or grapeseed oil all work well)
DIRECTIONS
1.In a small bowl, stir together the rosemary and the salt and set aside.
2. Using a mandoline or a very sharp knife, carefully slice the potatoes into thin rounds no more than 1/8 inch thick. Place the sliced potatoes into a bowl of cold water and let them sit for at least 20 minutes or refrigerated overnight to release some of their starch.
Drain the potatoes and dry thoroughly on paper towels.
3. Pour enough oil into a large, heavy pot so that you have at least 2 to 3 inches of oil, but make sure the oil does not fill the pot more than halfway. Set the pot over high heat and let it heat until the oil reaches 350°F on a candy thermometer. If you don’t have a thermometer, place 1 slice of potato into the oil and when bubbles form around it and it is really sizzling, you will know that your oil is hot enough for frying.
4. Carefully add a few handfuls of your dry potatoes to the oil, being careful not to crowd the pot. Fry the chips, stirring occasionally with a wooden or slotted spoon, until the potatoes are lightly browned and crisp, about 3 minutes, 1 1/2 minutes on each side. Using a slotted spoon, carefully transfer the potatoes to a paper towel–lined plate to drain while you continue frying the potato slices in batches. Once all of the chips are fried, sprinkle them with the rosemary salt mixture and serve immediately.
My Tips:
1. I used a OXO mandoline to slice the potatoes into 1/8” discs, the perfect size.
2. It is essential to soak the starch from the potato slices for at least 20 minutes or overnight, refrigerated. It is also essential to DRY THEM THOROUGHLY with a paper towel before frying. Although this was probably not what she’d envisioned, this was Linda’s task. (Thank you, Linda.)
3. Two Russet potatoes make about 100 chips. It was plenty for us to sample and to share with The Gant’s front office staff.
Let’s talk FRIENDSHIP. Yours. Theirs. Mine. Ours. It’s September. Time to do that.
THE ONLY STOP DURING THE TRIP BACK TO ASPEN WAS FOR FRANNIE TO PERUSE THE MOOSE RACK SELECTION FOR OUR NATURALIST EXHIBITS.
Last week-end my nature-loving colleagues and I spent three days in Rocky Mountain National Park taking field workshops. For me, it was a rigorous three days. By 5:30pm on Friday night, when we were ready to make the 185-mile trip back to Aspen, I was pooped. There was no drive left in me, either for up another mountain or behind the wheel. Having anticipated this, Francine and Carol climbed in the front seat of my car while I folded my wings, crawling in the back.
Four hours later as we crossed the line into Pitkin County, Francine said, “You know, Mary, we love you. We all love you.”
Not to be outdone, Carol chimed in, “You have a great support system here, Mary. Everyone loves you. They do.”
CORNBREAD WITH CARAMELIZED APPLES, ONIONS & THYME
There was more of this chatter, I responded with gratefulness, dropped my friends off and finally drove into The Gant around 10pm. After unpacking, bathing and checking for ticks (a hazard in the High Country), I fell into bed at Midnight, four hours past my norm. But not before thinking about those remarks. What brought that on, I’ll never know. I was weary, yes, but euphoric about a perfect trip. I wasn’t feeling needy, lonely, or abandoned. No propping up necessary. Shall we simply chalk it up to Friendship?
SINCE RETURNING TO ASPEN OUR SILVERKING DRIVE NEIGHBOR, BLANCA O’LEARY (middle), HAS ALWAYS INCLUDED ME IN NEIGHBORHOOD FUNCTIONS & HOLIDAYS. SHE NEVER FORGETS ME. HERE WE’RE CELEBRATING VAIL’S LITERACY PROJECT’S 25TH ANNIVERSARY AT A LOVELY LUNCHEON HOSTED BY OUR VAIL FRIEND, JANE LOWERY.
As we all celebrate the long Labor Day week-end why not open the window wider to this opportunity to value our friends more. Let’s be better, try harder and remind them they’re appreciated. Although Frannie and Carol have now probably forgotten those remarks, I have not. Besides wishing you Happy Labor Day Week-end with the following cast iron menu, I’m sharing snapshots of my local supporters who have enriched my 2015 summer. Hopefully these photos will encourage you to acknowledge your own.
CAULIFLOWER PARMESAN, OVEN READY
Some women in the following photo have been friends since 1988. This is the only time I was with this gang all summer!?! And, that took 40 e-mails, determination and a surprise 60th birthday party to make happen. Some gals work and many, like me, are dedicated volunteers for this and that. The activities we did together ten years ago, Saturday biking adventures and Sunday hikes up Aspen Mountain, I’m no longer strong enough to do. However, after obviously too much vino, I agreed to a winter bike training program put together by Californian Terry Durham, far right, to bring me up to speed by Summer 2016. I’ll gear up if they’ll slow down.
LONGTIME ASPEN FRIENDS. LET S NOT COUNT THE YEARS.
Since It only takes one small spark, there’s no balcony grilling allowed at The Gant. For whatever reason, cast iron cooking makes me feel all outdoorsy. What I know for sure is my three cast iron skillets conduct heat superbly, can travel from stovetop to oven without talking back and will last my lifetime. I’ve linked to recipes and include John’s at the end of this post.
DAY-IN AND DAY-OUT MY FOREST CONSERVANCY FRIENDS (AND, SMOKEY) PROVIDE ENCOURAGEMENT AND SUPPORT.
SOMETIMES WE VOLUNTEER RANGERS EVEN GO ALL-FANCY!
MY MEAL:
1. Cornbread with caramelized apples, onions and thyme,Bon Appétit magazine. I’ve made this cornbread before but never posted the menu.
2.Cherry-Almond Clafoutisby David Tanis, A Platter of Figs and Other Recipes. Although I chose David’s, your favorite clafoutis recipe works also. Or, click on links of Dorie’s or Julia’s for their delicious recipes.
3.Cauliflower Parmesan by Melissa Clark, The New York Times. Three words: To Die For.
4.Filet Mignon by John Lester. John, who blogs with his wife, Susan, on Create Amazing Meals, grills this amazing, no-fail filet mignon INDOORS. The recipe is at the end of my Post.
GOD BLESS CAROL KURT? MY IOWA FRIEND, MARY BERGLUND, SENT ME INFO ON SNORKELING GEAR. I ORDERED IT AND IT ARRIVED LAST WEEK. AS PROMISED CAROL STARTED MY LESSONS AT THE GANT POOL. I NOW CAN PUT MY HEAD IN THE WATER AND BREATHE CORRECTLY. NOT TOO WILLING TO VENTURE INTO THE DEEP END YET ( 6 FEET). SOON. GALAPAGOS, HERE I COME. AND, YES, THE KIDS HERE AT THE GANT ARE LOVING THIS. MY OWN CHEERLEADING SECTION.
I would be remiss if I didn’t honor the friendship of you supporters of my blog. Whether you visit my posts for recipes, stories or just to see the photos, I’m just thrilled you’re here. Thank you.
Cherry-Almond Clafoutis
I hope you are relentless in your enjoyment of this weekend. It’s a good one and we’re lucky to be breathing in it. Joy the Baker adaption
HERE’S THE BEEF.
FILET MIGNON by John Lester, Create Amazing Meals, Susan & John Lester
INGREDIENTS:
• 2 8-ounce Filets
• Salt and Pepper, to taste
• Vegetable Oil
INSTRUCTIONS:
1. Remove steaks from the refrigerator 1 hour before cooking and sprinkle with salt & pepper on both sides.
2. Coat the inside of a cast iron skillet with vegetable oil.
3. Place pan on the stove over medium-high heat.
4. When oil begins to smoke, sear steaks on both sides, about 3 minutes a side.
5. Place a baking rack over a sheet of foil and place steaks on the rack.
6. Allow to rest at room temperature for ½ hour.
7. Preheat oven to 425 degrees.
8. Place steaks back in cast iron skillet.
9. Place skillet in oven for 5 – 12 minutes, depending upon the thickness of the steak and the way you like them.
10. Remove pan from oven and allow steaks to rest for 5 minutes before serving.
If, as someone once remarked, August is the Sunday of summer, it’s a sure bet your Sunday was fast and furious. Remember Nat King Cole’s lazy, hazy, crazy days of summer? Here in the West, we’ve had crazy hazy days because of our 76 forest fires (latest figure). Last Wednesday, on the way to Rocky Mountain National Park, I drove through Colorado’s Byers Canyon 568-acre fire. A surreal moment. The canyon was open but with fires burning and smoke spouting while helicopters dumped water on hot spots. Instructed not to stop, I slowly passed through this charred 8 mile-gorge on the upper Colorado River.
My take-away from this experience? Every time you encounter firefighters, thank them profusely.
STUFFED PEPPERS WITH NEW POTATOES, FETA, AND PESTO
The month’s ending translates not only to re-visiting Mother Nature but also to my monthly Cottage Cooking Club post when we share vegetarian recipes from Hugh Fearnley-Whittingstall’s River Cottage Veg cookbook. This month I made a delicious Green Lentil & Honey-roasted Cherry Tomato Salad, a unique (to me, at least) Stuffed Pepper with New Potatoes, Feta & Pesto and, for our cool mountain evenings, Cannellini, Spinach & Porcini Soup.
IN THE WILLOWS AT ROCKY MOUNTAIN NATIONAL PARK, MAMA AND BABY MOOSE
In addition, I spent the end of August in Rocky Mountain National Park taking classes offered by the Rocky Mountain Conservancy Field Institute. Three of my Forest Conservancy colleagues who are Master Naturalists joined me to take Birds of the Kewuneeche Valley and The Life & Times of Moose. Yep, we love this stuff. Enjoy these pictures from our latest adventure.
MOM MOOSE – SHE CAN WEIGH BETWEEN 1100 TO 1200 POUNDS.
Now, to some tasty vegetarian fare. In a word, French green lentils (preferably Le Puy lentils). “These lovely, speckled green lentils are an absolute mainstay of my cooking,” Hugh writes. “They get their distinctive earthy flavor from the volcanic soils around Puy in the Auvergne region of France. Their firm, nutty texture makes them great for adding to salads or jumbling up with all manner of companions.”
BABY MOOSE – THIS GUY IS REALLY A JUVENILE BUT WILL HANG OUT WITH MOM UNTIL SHE HAS ANOTHER CALF.
I chose to toss my warm lentils with honey-roasted cherry tomatoes and a handful of arugula topped with Parmesan shavings (Not sure that extra flavoring and calories of cheese is needed.) For the honey-roasted tomatoes, if you remember from a recent post, just halve cherry tomatoes and place them snugly, cut side up, in a lightly oiled dish. Crush 2 garlic cloves, 1 TBS honey with 3 TBS olive oil and mash together. Salt and pepper to taste. Pour over tomatoes and roast at 375 degrees for 30 minutes. I also tried this same recipe the next day using leftover cold lentils. Very tasty.
BIRDING BREAK. DONNA, FRANCINE, AND CAROL (L to R) THOSE SPINACH ARTICHOKE CHIPS ARE DELICIOUS. (I SHARED.)
Once you become enamored with French green lentils, you’ll want to dive deeper into Lentil Land, a healthy place to spend your time. Besides Hugh, many other cooks tout this legume and have wonderful lentil recipes to share: Visit Ina, Dorie, David and Martha.
Like me, you probably have stuffed peppers before. My question, did your filling include new potatoes, feta and pesto? In this recipe you get the smoky taste of roasted peppers without the messy peeling. The yummy filling is, well, yummy and filling. Substantial. And, for pesto, I visited my local market. Serve these with a green salad and artisan bread. May I suggest this dish begs for a nice glass of crisp wine?
THESE JUVENILE OSPREY WERE CHATTERING LOUDLY. ALTHOUGH WE THINK THEY HAVE FLEDGED AND CAN FLY, THEY CLEARLY DID NOT WANT TO TAKE OFF. MOM AND DAD ARE GONE, WE THINK.
Since I’m quite sure most of you readers are not lusting for soup right now, I’ll save my lovely Cannellini, Spinach & Porcini Soupwith all its variations for a later Post.
LOOKING FOR MOOSE WITH OUR LEADER, KEVIN COOK OF THE ROCKY MOUNTAIN CONSERVANCY FIELD INSTITUTE.
AU REVOIR, AUGUST
THE USFS RANGERS HEADED INTO THE WILDERNESS TO WORK – JUST DOIN’ THEIR JOB IN THEIR BEAUTIFUL OFFICE.
STUFFED PEPPERS with NEW POTATOES, FETA AND PESTO
by Hugh Fearnley-Whittingstall, River Cottage Veg
Serves 4
INGREDIENTS:
7 ounces small new potatoes
4 peppers, multi-colored
1 Tbsp olive oil
7 ounces feta cheese
1/4 cup of pesto (I used less)
Salt and freshly ground black pepper
DIRECTIONS:
1. Preheat the oven to 400 degrees F. Bring a pan filled with salted water to to boil, add the new potatoes and boil for 8-12 minutes, until just tender. Drain and cool slightly.
2. Halve the peppers lengthways, removing the seeds and pith but leaving the stem. Brush the outsides with olive oil and place on a baking sheet lined with parchment.
3. Halve or quarter the new potatoes and place in a bowl. Cut the feta into 1/2 inch cubes and add to the potatoes. Toss both with the pesto until well combined. Salt and pepper to taste.
4. Spoon the filling into the halved peppers and bake for 40-45 minutes until browned on top. Scatter shredded basil over the peppers just before serving, if desired.
For years I’ve yearned to visit the Galápagos Islands, that archipelago of isolation that sits 600 miles off the coast of Ecuador. These are the islands where Charles Darwin landed in 1835. While the Galápagos Islands are recognized for the theories they launched, today they are more famous for the inhabitants.
Unfortunately, life has always nudged a Galápagos trip to the back of the bus. While I don’t often give into it, aging and the hesitancy to travel alone have begun to rear their ugly heads. Perhaps the endangered Galápagos tortoises and I would never meet. It just wasn’t happening.
Peach Ice Cream by David Lebovitz, The Perfect Scoop
A month ago, the stars aligned. I was asked to join 15 others for an 11-day December Origins of the Species Adventure to the Galápagos. We’d be traveling aboard an 144’ vessel called the Integrity. Within a week I’d agreed, booked a flight to Quito, Ecuador, and dusted off my passport.
However, there is one huge hiccup about this trip which we need to discuss.
Miss Colorado Peach 2015
First, let’s talk peaches. Since the prime season for our Colorado peaches is short, I’m greedy and, each week, buy big. I think this week’s show-stoppers are worth sharing. This week-end, why not try Brown Butter-Peach Tourte by Dorie Greenspan or David Lebovitz’s Peach Ice Cream.
Dorie’s tourte is peaches, butter and crust. C’est tout. There’s little sugar or flour and only a dab of vanilla and lemon juice. The delish is a result of the butter which simmers until it turns ‘fragrant and is golden browned to a caramel flavor.’ When your cut-up peach chunks swim in this, it’s heavenly.
Because of the butter, the top crust, sprinkled with sugar, gets browner, melting as it bakes. Here’s where you can be creative, simplify the process or bake to your taste. Since the magic of this dessert is the filling, the crust is your choice. Choose a sweet tart dough, pie dough (no shame in store-bought) or a strudel concoction. This delight is in the filling.
Memories were made from lazy summer days when we helped make hand-cranked peach ice cream. Magic, right? Lebovitz created the simplest stone fruit ice cream recipe I could find. It’s delicious. I know that because I enjoyed most of it myself. After making the mixture and refrigerating it to cool overnight, I found I needed unexpected oral surgery. (I will spare you the 2-day play-by play.) When I returned home, there was very little I could eat. I remembered Lebovitz mentioning this peach ice cream ‘is indeed best when spooned right out of the machine, just moments after it’s been churned.’
I followed David’s advice and poured the chilled mixture into my ice cream maker. Thirty minutes later I was standing at my kitchen counter, drowning my sorrows with this delicious ice cream. For the past two days it’s been my comfort food. With 2/3 of the quart gone, I’m definitely on the mend.
And, that’s important, because I need to be in top form to deal with the hurdle in my upcoming Galápagos trip. From the Brochure’s Itinerary: 11:00 am Snorkeling: The group usually snorkels once every day. You may be out for 30 minutes to an hour, and may even have two opportunities to snorkel in one day.
Snorkeling and swimming are an important part of this journey. The problem is, I don’t. While I can probably dog paddle and keep myself afloat, I don’t swim. My face in the water, nooooo. Twenty years ago Michael paid major money for my private snorkeling lesson in Hawaii. I was doing fine, being attentive and preparing to walk into the Pacific when my instructor said, “And, if you begin to hyperventilate, here’s what you do.”
Alarmed, I immediately laid my equipment on the sandy beach and left, leaving my husband a bit perturbed. (There were times that man was a saint.) Please understand, I am not proud of this and am determined to jump into those waters and swim with whoever wants to join me, whether marine iguana, sea lion or turtle. I am (a brave) woman!
FEAR OF WATER – IT’S THE PITS.
To that end, I am reading this book, will buy my snorkeling equipment next week and have the availability of The Gant’s two pools. My sweet friend, Carol Kurt, my naturalist colleague in all things who has just returned from Galápagos, has offered to “learn me.” She is confident and determined. As am I. I have four months. The clock is ticking.
As for now, I’m off to polish off the peach ice cream while I “Learn How To Swim and Snorkel Even if you are Afraid of the Water.”
BROWN BUTTER-PEACH TOURTE by Dorie Greenspan, Baking Chez Moi
INGREDIENTS:
Filling
2 pounds ripe but firm peaches (about 5)
3 tablespoons unsalted butter
3 tablespoons sugar
1 tablespoon all-purpose flour
Tiny pinch of fine sea salt
¼ teaspoon pure vanilla extract (or a drop of pure almond extract)
Juice of ¼ lemon
Crust
1 partially baked 9- to 9½-inch sweet tart dough crust, cooled
1 12-inch sweet tart dough circle, refrigerated
Sugar, for dusting (I used Turbinado natural cane sugar)
DIRECTIONS:
1. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Using your favorite method for peeling and dicing peaches, cut each peach into one-inch chunks. Put the peaches in a strainer, over a bowl, to catch extra juice.
3. Place the butter in a small saucepan over medium heat and allow it to melt and bubble. When it reaches a light caramel color, pull the pan from the heat. If you spot small dark brown spots on the bottom of the pan, that’s fine. You’ll also catch the whiff of warm nuts. After a minute or two, pour the butter over the strained peaches. Add the sugar, flour, salt and vanilla. Gently stir together. Finish with the lemon juice.
4. To assemble the tourte, ut the tart pan on the lined baking sheet. Give the filling another stir and scrape it into the tart shell, smoothing the top. You should have just enough filling to come level with the edges of the crust. Remove the circle of dough from the refrigerator while it’s resting a minute or so, brush the edges of the tart shell with water. Position the circle of dough over the crust. Press the rim with your fingers to glue the two pieces together, pressing on the rim as you go.
5. Use a knife to remove a circle of dough from the center. Brush the surface lightly with cold water and sprinkle generously with sugar.
6. Bake for 40 to 50 minutes, or until the crust is deeply golden brown and the butter is bubbling. Transfer the tourte, still on its baking sheet, to a rack and allow it to cool until it’s only just warm or at room temperature before serving. As it cools, the buttery syrup will be reabsorbed by the peaches, which is just what you want—so don’t be impatient.
Storing: You can partially bake the bottom crust up to 8 hours ahead and you can have the top crust rolled out and ready to go ahead of time, but the filling shouldn’t be prepared ahead. Best served the same day but if you’ve got leftovers, refrigerate them. The crust will lose its delicateness, but the dessert will still be satisfying.
PEACH ICE CREAM by David Lebovitz, The Perfect Scoop
Yield: 1 quart
INGREDIENTS:
1 ½ pounds ripe peaches [about four large peaches]
½ cup water
1/4 cup sugar
½ cup sour cream
1 cup heavy cream
¼ teaspoon vanilla extract
A few drops freshly squeezed lemon juice
DIRECTIONS:
1. Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with water in a nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
2. Remove from heat, stir in the sugar, then cool to room temperature.
3. Purée the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
4. Chill the mixture thoroughly in the refrigerator and freeze in your ice cream maker according to manufacturer’s instructions.
