As you’re reading this post, I’m throwing last-minute essentials into my suitcase before leaving for a week in London and Edinburgh. Thanks to the low-fare transatlantic carrier Norwegian Air International now with more direct flights to London than any US airline and a British travel agency, I found a vacation package unable to ignore.
Braised Mediterranean Lentils with Roasted Spaghetti Squash
TWO MANTRAS FOR LIVING
Our Emma was chosen by her classmates to be the Junior Princess at her high school’s homecoming in Bishop, California. Escorted by her family onto the field, she was crowned by sister, Clara, now a freshman, during the game’s half-time show. A happy moment for our family.
For the past five years I’ve tried to follow these two wise mantras: 1)What’s not life-threatening is manageable with minimal stress; and, 2)If Not Now, When?
Just before dawn, these healthy, gorgeous bears, Mama and Baby, often arrive to drink at the stream near my condo building. When I need to get in my car, to leave the parking lot, Mama Bear and I are wary and cautious but always good neighbors.
Look carefully and you will see Baby Bear climbing down the tree. I walked out to get into my car and Mama called the baby to come down and be near her.
This Fall two hit-and-run accidents put a large dent into my #1 mantra. Imagine being an innocent 2008 Lexus, already a little worn with mileage fatigue, parked in your owner’s condo space only to be walloped not once but twice on separate occasions. Both culprits drove off leaving no notes. Readers, who does that? Little goes on at The Gant that others don’t see so one fender-bender was reported to our front office. The unpleasantness that followed taxed my ability with that manage with minimal stress thing.
To add more protein to the Lentils and Squash dish, simply add sausage or the meat of your choice.
This year Mantra #2 has been changed up to If Not Now, Now and that’s precisely why I went out on a Norwegian Air wing, sorta last-minute, and booked this trip. Remember when you were a child and did something without asking permission? That’s what making these plans feels like to me.
Renown Chef José Andrés and his World Central Kitchen team have served more than 1 million hot meals to the needy and Responders in Puerto Rico.
Since late September our French Fridays with Dorie and Cook the Book Fridays blogging groups have been donating to Chef José Andrés and his World Central Kitchen network to support their efforts in PR.
London is not unfamiliar to me, Mind the Gap and when curbside, look left, then right, then left, again, but I’ve never been to the British Museum. Being my birthday week, spending three luxurious days visiting a vast collection dedicated to human history, art and culture is a perfect gift. I also picked up theatre tickets for “Harry Potter and the Cursed Child, Parts One and Two” which, incidentally, begin previews in New York in mid-March. As for Edinburgh, I’m lucky to have good friends who kindly offered to take me under their wing during my visit.
Adriana Angelet, a health administrator in PR and our food blogging groups’ colleague and friend the past 8 years, ran with her team in the Chicago Marathon last week. Adriana blogs at http://greatfood360.com/.
Donating to Chef Andres was a way to honor Adriana, (holding flag, far left). Despite many obstacles her running club managed to get to Chicago for this long-planned event.In her own words, “Flag across chest. Ears attuned to every “Puerto Rico” cry in the crowd. Each “dale Boricua!” placed the heart closer to the finish line. The legs followed it. Most of the time running, sometimes even dancing. Walking too, but never in defeat. There will never be another race like the 2017 Chicago Marathon and that’s alright.”
JUST TRY THIS…..
The chocolate cake mixture is ready for the oven.
While trying to always look forward, I still hug each memory of this gorgeous season in the mountains and joyful days for a grandma with teenage grand daughters. My cup runneth over. Plus, this month’s Cook-the-Book-Fridays recipe, Chocolate Cake with Dulce de Leche & Fleur de Sel, is a stunner. Take a look at Half Baked Harvest, Recipes from my Barn in the Mountains , a new cookbook by Colorado’s own Tieghan Gerard. I made her Braised Mediterranean Lentils with Roasted Spaghetti Squash.
Spaghetti squash is magic. Here’s the squash, cut in half, S/P and ready for roasting.
The magic of turning squash into spaghetti …
Chocolate Cake with Dulce de Leche and Fleur de Sel is basically a molten-center (liquid) chocolate cake. David Lebovitz’s version from his My Paris Kitchen cookbook takes this to a supreme level by adding dulce de leche (a Spanish caramel sauce) and flaky sea salt. He uses 4-ounce ramekins. I added a larger souffle dish, baking it 5-10 more minutes. Rich, for sure but a perfect sweet to complete a meal. Serve small portions, please, with vanilla bean ice cream or crème fraîche. Link to the recipe here.
Half Baked HARVEST Cookbook, Recipes from My Barn in the Mountains by Tieghan Gerard
Half Baked Harvest Cookbook, Recipes from My Barn in the Mountains by Teghan Gerard is my one cookbook purchase this Fall. I subscribe to Gerard’s HalfBakedHarvest blog and look forward to cooking through this book. Braised Mediterranean Lentils with Roasted Spaghetti Squash is my first effort. Very tasty. Unique flavoring. Here’s the recipe link.
Don’t miss seeing the compelling documentary “Wasted! The Story of Food Waste” produced by chef Anthony Bourdain. Voted Best Documentary at Aspen’s Film Festival this month, it was my favorite of all the films. Since in this country we waste 1/3 of all our produced food, 133 billion pounds, it’s a must see for everyone and is now in the theaters nationwide and on video-on-demand. Creatively-made, irreverent and important.
If you wish to DONATE to Chef José Andrés and his World Central Kitchen network, here
Drool-worthy. Potato, Feta and Basil Tortilla by David Lebovitz, Cook-the-Book-Fridays
Did I ever mention my appointment with a Des Moines, Iowa psychologist. In my mid-thirties, I was needing counseling and advice. After talking to me for 30 minutes he remarked that ‘I would hit my head incessantly against the wall to get something done.’
Heck, I smiled broadly, got all puffed up, considering that a compliment. NOT. What he meant, he patiently explained, was that I didn’t know when to ‘give it up.’
Fifty dollars for what I already knew. That fact was not a revelation. For better or worse, flaw or strength, it’s packed into my genotype. I proudly own it. ( Memo to female readers: I also recognize that trait in many of you. Send $50, please.) And at this moment in time, when catastrophe, chaos and disappointment reign, I’m determined, as best one can, to trade in “Normal Doesn’t Live Here Anymore” for “Hello Happy”. Head. Wall. Hit. There’s all kinds of Happy in this week’s post but also Life is Pain.
Make My Day – I met two snowy white Rocky Mountain goats on Crater Lake Trail.
JOY and DISTRESS
JOY – Although our season’s not over with Leaf Peepers soon arriving, we Rangers gathered at the East Maroon Portal for our annual potluck. Since we work various trails, we don’t often see each other. It’s also a once-a-year opportunity to dig into deep-fat fried chicken! Being part of the Forest Conservancy and these mountains we cherish have healed my heart. I love these people.
Our 2017 Forest Conservancy corp can hike and cook. Following our fried chicken potluck , we gathered for a group photo.
Old-timers. Judy Schramm told me we were the veterans, having become Rangers in the 1990s. In 2001, led by Judy’s efforts, the Forest Conservancy was established. Our group has grown and the USFS is quick to say they couldn’t do their job here without us.
DISTRESS – Late last Monday I texted my Atlanta friend, Meredith, to check in. Although Hurricane Irma was reduced to a Tropical Storm, losing her powerful punch, she still visited Georgia with a withering left jab. “House intact. No power. Downed trees,” my friend reported. “Oh, wait, just heard a loud noise. Gotta go.” The loud noise, she later texted was ‘a huge tree which landed 30’ from her house.’ To everyone affected by Irma, sadness.
JOY – Our Farmers Markets are in full glory with Colorado’s bounty coming from nearby North Fork Valley.
Dot MacArthur, also a friend and Forest Ranger, worked last Sunday at the Basalt Farmers Market “Register to Vote” booth. As always when we’re together, we had fun.
DISTRESS – Here in Aspen, my friend Luky woke up yesterday to spot a bear sitting in the cage trap located in her driveway. Luky’s neighborhood is Bear Central this year as these beautiful, wild creatures search for food before hibernating. Luky’s bear had come calling before, on her property and in her house.
Last night I grabbed a pizza and stopped by my friend Ann’s house to break bread (well, pizza and wine). Guess who (thought) he was coming to dinner?
JOY – Every semester I enroll in a course at Colorado Mountain College, a network of eleven college campuses in the state’s High Country. This past summer, Music Appreciation, now this fall, Greek Mythology. Many of us enjoy mixing it up with these smart, young students pursuing 4-year degrees. Our professor and Renaissance man, Dr. Thomas Buesch, is a phenomenal scholar. We kicked off the semester after class with a soup supper Chez Moi.
Following our first CMC Greek Mythology class, we kicked off the semester with supper.
To celebrate the publication of Alice Water’s memoir, “Coming to My Senses: The Making of a Counterculture Cook,” I served Minestrone Soup from her “The Art of Simple Food” cookbook.
DISTRESS – In Rockport, Texas, ground zero for Harvey, my birder buddy Susan Foster and her husband were finally allowed to return home. Their house is intact but their property, totally destroyed, wiped clean, leaving only debris and dirt. “After being cocooned in a house with no damage,” she said, “it’s like a gut punch every time we go out into the city. I just came back from a morning walk and can’t even imagine how long it’s going to take to get back to normal.”
Mise en Place, gathering all your ingredients together, makes assembling a recipe easier.
JOY – It’s COOK-the-BOOK-FRIDAYS and David Lebovitz’s Tortilla de Pommes de Terre a La Feta et au Basilic is JOY, itself. Breakfast, brunch, lunch, snack or dinner. Work with it.
POTATO, FETA and BASIL TORTILLA by David Lebovitz, My Paris Kitchen
Serves 6-8
INGREDIENTS:
2 tablespoons olive oil
1 pound potatoes, peeled and cut into 3/4-inch cubes (I used Idaho)
1 1/4 teaspoons sea salt or kosher salt
6 scallions, white and tender green parts, thinly sliced
9 large eggs
1/4 teaspoon sweet or smoked paprika
4 cups loosely packed fresh basil leaves, coarsely chopped
1 cup very coarsely crumbled feta cheese
DIRECTIONS:
1. Heat the oil in a 10-inch cast-iron or nonstick skillet over medium heat. (Make sure the pan has an over-proof handle.)
2. Add the potato cubes and 1 teaspoon of the salt. Cook, stirring frequently, until the potatoes are tender and cooked through, 15-18 minutes.
3. A few minutes before the potatoes are done, add the scallions and cook until they’re wilted.
4. Preheat the oven to 450 degrees or, if using a nonstick skillet, the highest temperature recommended for your particular pan, which is usually 375 degrees.
5. Mix the eggs in a bowl with 1/4 teaspoon salt and your spice of choice (I used smoked paprika). Stir the basil into the eggs and pour the mixture over the potatoes in the skillet.
6. Crumble the feta, not too finely over the potatoes and press the pieces down gently with a spoon. Cook the tortilla until the bottom is golden brown and well set, rotating the pan from time to time (like you do an omelette) as it cooks. Don’t check it too soon or you will break the crust.
7. When the crust is browned, slide the skillet into the oven and let it cook until the eggs are set, about 5 – 8 minutes.
When it’s cooked on top of the stove enough to form a fragile brown crust around its edges, slide into the oven for the final bake off.
8. Remove the skillet from the oven. Set a baking sheet or serving plate on top of the skillet then flip both the baking sheet and the skillet simultaneously, releasing the tortilla from the skillet.
9. Serve slightly warm or at room temperature with greens and a glass of wine.
10. You can store your tortilla in the fridge for up to 2 days.
[OPTIONAL] For a more hearty tortilla, add 1 cup cubed Spanish chorizo or another cooked spiced sausage.
If my walls could talk, their words would be sad. Last Saturday a 21-year old man lost his life while climbing nearby Capitol Peak. Among Colorado’s 58 fourteeners, peaks that rise more than 14,000 feet above sea level, Capitol, at 14,130 feet, is acknowledged as the most difficult.
JUST MARRIED and WAITING for the AUGUST SOLAR ECLIPSE
ONE OF OUR FRIENDLY ASPEN LOCALS HELD THE BRIDE’S BOUQUET WHILE SHE PUT ON GLASSES to WATCH THE ECLIPSE.
Devastating as one hiking death can be for our community, six days previously a young Aspen couple met the same fate in the same area on Capitol. That area, called the “Knife Edge” is an 1800’ ridge which includes a razor sharp 100-foot section with abrupt drops on both sides. There is one route, one route only across the “Knife Edge”. The three victims had taken what appeared to be an easier path. It is not.
PEACH CRISP, IOWA STYLE
Earlier this summer, two others died while climbing Capitol Peak. Combining those tragedies with the devastating flooding in Houston and also Nepal, Bangladesh, India and Niger, leaves me thinking of people in need, grieving and dying. Writing about our Cook-the-Book-Fridays recipe choice, a Tian of Baked Provencal Vegetables or a scrumptious Peach Crisp, Iowa Style, seems kinda inappropriate.
TIAN OF BAKED PROVENÇAL VEGETABLES
Like you, I have Texas friends dealing with this tragedy. Every summer my birding buddy, Susan Brisbois Foster, and her husband spend eight weeks in Aspen. Two weeks ago they returned to their home in Rockport which became ground zero for Hurricane Harvey. They evacuated to Laredo. While most of Rockport is devastated, without power or running water, their home is still standing. The last I heard from Susan, they were loading up on critically-needed supplies for first responders and returning home briefly to view the destruction firsthand. Because of the curfew, they have to leave by 7pm.
OUR POLICE DEPARTMENT’S FLEET FITS OUR COMMUNITY, BY DESIGN.
THE HOOD of EACH CAR HAS a DIFFERENT THEME.
MUSIC at the TENT
It’s gratifying to watch generosity and kindness rise up as volunteerism in every worthy form. Our fire station is drop-off central for essential supplies, to be hauled to Houston by transport. A local Valley businessman is already headed south with 4 flat-bottom duck boats, outboard motors and an experienced crew to “stay down there as long as we need to,” he says.
IOWA CHOPS and COLORADO CORN WERE on the MENU WHEN KAREN’S ST. LOUIS FRIENDS of 50 YEARS VISITED. WE WENT TO ASTRONOMY NIGHT at ACES AND THEY HIKED UP TO CRATER LAKE WITH ME at the MAROON BELLS.
Houston has caused me to re-think my community, the effort and safety nets put forth to keep our Valley safe. Have you thought about that at all? Although Aspen has a population of only 6,900 people and the Roaring Fork Valley, 32,200 residents, we are a resort destination with a responsibility to the thousands of visitors who come here every year. What I now realize, even more, is how we rely on the volunteer efforts of those who live here to keep this Valley’s motor running (powered by 100% renewable energy, of course).
OUR SUMMER VISITORS INCLUDED THESE TIBETAN MONKS
Our White River National Forest is the most visited national forest in the nation encompassing 2.3 million acres. It’s an overwhelming responsibility for the understaffed USFS personnel already dealing with dramatic budget cuts. Last summer we wilderness ranger volunteers who monitor our trail system contributed 9,000 service hours, an in-kind donation valued at $233,730.
THE NEW C.B. CAMERON RESCUE CENTER, HOME of MOUNTAIN RESCUE ASPEN. In 1977, a plane crash involving the C. B. Cameron family occurred in the Capitol Creek drainage. Mountain Rescue Aspen performed the rescue of the family, but unfortunately C.B. Cameron did not survive the crash. The Cameron Family recognized Mountain Rescue Aspen to say thank you for actions taken so long ago that were never forgotten. With their help and that of other donors and the Valley community, this new facility was recently dedicated.
Without question, Aspen Mountain Rescue, 50 volunteers with no paid staff and on duty 24/7, is the most valuable asset we have for backcountry search-and-rescues. Our Valley has the utmost respect, almost a reverence, for this organization. These are men and women with day jobs and families who spend countless hours training, preparing and then heading out on dangerous rescue missions. They are our friends and neighbors and often put themselves in harm’s way to pull others out of harm. This year they’ve already answered 47 calls and will likely respond to more than the 66 missions in 2016. For them, it’s been a rough week.
The Aspen Skiing Company has purchased 34 3-bedroom units, 400 square feet, to provide affordable housing for the seasonal workers during the winter ski season. Located at the former KOA Basalt Campground which Skico now owns and is upgrading, the monthly rent will be $450 per person. That’s a bargain, for sure.
While our thoughts will be with Houston and Texas for the many perilous months ahead, just a reminder to remember those who are minding the store in our own backyards. And, aren’t we lucky?
Who doesn’t decorate their bear-proof trash cans? The bears are hungry. In July there were over 70 reports of bears trying to get into homes.
This week’s recipes are delicious and self-explanatory, dishes for you to enjoy during the holiday weekend. Happy Labor Day, Everyone. Be safe.
8-10 fresh ripe peaches, peeled and sliced
3/4 cup sugar
1 teaspoon cinnamon
A few grates of fresh nutmeg (optional)
TOPPING:
1 cup flour
1/2 cup brown sugar
1/2 cup (one stick or 4 ounces) cold butter, cut into cubes
DIRECTIONS:
1. Preheat oven to 350º.
2. Mix peaches with sugar, cinnamon and nutmeg and place into a 9 x 9-inch baking dish or something of similar size and shape.
3.In a medium bowl, mix together topping ingredients using pastry blender or fingers until butter is incorporated. Crumble topping over peaches.
4. Place baking dish on sheet pan. Bake for about 35 minutes OR till topping is golden and filling is bubbling.
Serve with vanilla ice cream if desired.
TIAN of BAKED PROVENCAL VEGETABLES by David Leibovitz, My Paris Kitchen
Ready for the Oven
Serves 6 to 8 as a side
INGREDIENTS
4 tablespoons olive oil
1 onions, peeled and thinly sliced
2 cloves of garlic, peeled and minced
3 tsp minced fresh thyme
2 Japanese eggplants or 1 globe (12 ounces)
1 zucchini (8 ounces)
2 firm tomatoes (12 ounces)
Sea salt or kosher salt and freshly ground pepper
1/2 cup freshly grated Parmesan, Comté or Emmental
DIRECTIONS
Special equipment: a 3-4 quart shallow baking dish
1. Preheat the oven to 375 degrees F.
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. And the sliced onions and cook, stirring occasionally, for about 8 minutes or until they start to wilt. Add the minced garlic and 1 teaspoon minced thyme, Season with salt and pepper. Continue to cook until the onion is soft and translucent, about 3 minutes more.
3. Spread the onion mixture in a shallow baking dish.
The Bottom Layer of Onions and Garlic. I also had some Roasted Hatch Chiles from the Farmer’s Market so threw some “heat” into the mix.
4. Trim away the ends of the zucchini and eggplant and cut them into 1/4” slices. Cut out the stems of the tomatoes and slice them thinly also. (If you are comfortable with a mandoline slicer, use it to slice the vegetables.)
5. Arrange the sliced vegetables in a overlapping, circular, concentric pattern, alternating the sliced vegetables and fitting them tightly into the dish.
6. Drizzle the remaining 2 tablespoons of olive oil over the vegetables and and sprinkle with the remaining 2 tsp of thyme. Season with salt and pepper.
7. Cover the baking dish tightly with aluminum foil and bake for 35-45 minutes.
8. Remove the foil, strew the cheese over the top and bake uncovered for 20 to 25 more minutes until the veggies are completely cooked through.
9. Serve warm or at room temperature the same day you make it. If reheating the leftovers, stick in a 325 degree oven for 20 to 30 minutes.
Cook-the-Book-Fridays is an international group cooking its way virtually through David Lebovitz’s My Paris Kitchen. To visit our home page or join our group, here’s the link.
PEACH UPSIDE-DOWN CAKE with BUTTERMILK ICE CREAM with OLIVE OIL AND FLEUR de SEL
As counterintuitive as this may seem, Summer 2017 has been wonderful, my happiest since Alzheimer’s knocked at our door thirteen years ago. That’s in spite of, maybe even more so because our country and world is in, let’s admit it, chaos. It’s darn hard these days to stay aboard that happy train. Even Joy the Baker, my effervescent blogging pal from NOLA, took up the how-to-do-happy-better theme this week.
“We all need a little spark of a reminder sometimes,” she wrote. “ A little confetti in the air. A little whipped cream on top. A little something-something.”
I’m loving going to the Cooking School of Aspen this summer. The Science of Cooking: Sweet and Salty, a combo class presentation by Rob Ittner’s Cooking School of Aspen and the Aspen Science Center. Great fun and learning with our local scientists, David Houggy (L), president of ASC and the guy who helped create it, Mike Simmons, (R) who is also a volunteer ranger with me.
We can’t expect our end game to always be handsprings and high fives but, Loyal Readers, don’t we deserve the best Life we can muster? Now as you know, I love lists. My days evolve around my to-do list. So you might expect I have an on-going “Tweaks” list which I pull out when myself needs tweaking. If yourself needs a tweak or two, I’m willing to share. If you’re doing mighty fine (and, lucky you), just skip down to the recipes for my to-die-for Peach Upside-Down Cake topped with homemade Buttermilk Ice Cream.
Five chefs and scientists participated in our class of 24.
My Golden Happy Tweaks
For more of my adult years than I care to admit, I believed it possible to be joyful only when the stars lined up perfectly in my life and my family’s world. I always truly believed if one tried hard enough…well, you get it. I know, I know, what universe did I live in? When we stumbled into something that couldn’t be fixed and could only end with a bad result, I hit a wall. (Memo to the World: Walls are bad.)
When I was young my father made our ice cream in a wooden ice cream bucket. Churn. Churn. Churn. With my Cuisinart ice cream maker, it’s effortless.
More than a decade ago there weren’t many tools, books or avenues to help caregivers be caregivers. I stumbled my way up the learning curve but often didn’t do it well. Throughout those early years I just survived. Then a psychologist suggested that ‘pain was inevitable, but suffering, always optional’ so I traded suffering and sadness for laughter and a smile. Since I was slowly losing my side kick and best friend, I also became my own best friend. I still am. A Golden Tweak: Greet each day with a smile, laugh out loud and treat yourself as wonderfully as you do your spouse, partner or best friend.
After 25 years, I finally took a tour of Harris Hall, often called the Carnegie Hall of the Rockies. The acoustics in the hall are reputed to be among the best in the world. During the tour, this gentleman from Ireland volunteered to demonstrate the veracity of that statement by singing “My Wild Irish Rose.” A treat for the 25 tourists taking the tour and a bonus for me.
Now I’m not asking you to deny or normalize the challenges we face personally and publicly but recognize your limits. That doesn’t mean I don’t stay engaged and honor my values and beliefs. I gravitate towards positive and optimistic people, hanging with friends who are energized by their passions, ideas and activities. I walk the walk, quietly doing my best, but I no longer talk the talk. Stress and hurt are not my pals. A Golden Tweak: Avoid what drags you down. Learn to say no. Don’t be a martyr.
An unforgettable moment for this young lady – A gentleman from Ireland singing to her (“My Wild Irish Rose”) on the stage of Harris Hall, Aspen, Colorado.
If you’ve committed to greeting the day with a smile, why not get a head start by going to bed happy. Turn off your electronics by 8:30-9pm. Have an engaging book or two nearby or watch a fun series.Mozart in the Jungle on Amazon Prime was my summer headliner. Or, just talk, have a conversation, or call a friend. A Golden Tweak: Get good sleep. No, 4-5 hours is not enough.
This Mama Swallow is maneuvering her body into this exhaust vent area where she has her nest of babies who are hungry and squawking.
And, of course, stay physically active and eat well. If a slice of Peach Upside-Down Cake topped with homemade Buttermilk Ice Cream doesn’t lighten your load then you aren’t half-trying. That’s what Cook the Book Friday is dishing up this week. Here are the recipes and my tips.
The baby swallows are still hungry but the Mama checks that the coast is clear before leaving her babies again.
COOK the BOOK FRIDAYS
GLACE AU LAIT, HUILE D’OLIVE ET FLEUR DE SEL by David Lebovitz, My Paris Kitchen
No egg yolks. No tempering. The corn syrup (or, honey) makes it smooth and creamy for days.
Makes about 1 quart
INGREDIENTS:
1 3/4 cup heavy cream
1/2 cup granulated sugar
3 tablespoons light corn syrup (substitute honey, if you wish)
1 1/4 cup buttermilk
Fruity, extra virgin olive oil
Flaky sea salt
DIRECTIONS:
1. In a small saucepan, warm the cream over low heat with the sugar and corn syrup, stirring occasionally, until the sugar is completely dissolved. Chill the mixture in a bowl thoroughly, at least 8 hours or overnight.
2. Stir the buttermilk into the chilled sweetened cream. Freeze according to your manufacturer’s ice cream maker instructions. Once churned (about 30-50 minutes), transfer the ice cream to a freezer-safe container a few hours, overnight, or until firm enough to scoop.
3. Just before serving, scoop the ice cream into bowls, using a chilled ice cream scoop. Drizzle each serving with olive oil and sprinkle with a flurry of sea salt or use a topping of your choice. Since I was topping my cake with this ice cream I didn’t put anything on it.
(This recipe appealed to me because I love cooking with my 10” cast-iron skillet. If you don’t have cast iron, use any ovenproof container.)
INGREDIENTS
TOPPING:
3 Tbsp unsalted butter
1/2 cup brown sugar (light or dark)
1/2 tsp vanilla extract
2 medium peaches, peeled and thinly sliced
CAKE:
3/4 cup sugar
1 1/2 cups flour (If in altitude, use high-altitude flour.)
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg, at room temperature
1/2 cup low-fat buttermilk, at room temperature
1/2 cup plain fat-free Greek yogurt, at room temperature
5 Tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla extract
INSTRUCTIONS:
1. Preheat oven to 350°F.
2. Grease a seasoned 10-inch cast iron skillet. Combine butter and brown sugar in skillet over medium heat, stirring constantly, until butter has melted and mixture is smooth. Remove from heat and stir in vanilla. Top with peaches and set the skillet aside.
3. For the cake, whisk together sugar, flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Make a well in the center of the mixture.
4. Whisk together egg, buttermilk, yogurt, melted butter, and vanilla in a small bowl; add to flour mixture and stir just until combined.
5. Dollop batter evenly over peach layer and smooth with a spatula. Bake for 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
6. Remove from oven and let the cake rest for 5 minutes in the skillet, until any juices have stopped bubbling. Use a thin spatula to loosen cake from skillet and carefully invert onto a cake stand or serving plate.
7. Let cool to slightly warm before serving.
Called the Chunnel, this is the underground connector from Harris Hall to the 2400-seat performance music tent where most concerts are given. I had never seen this before. Why does it make me think of Iowa?
I first met Karen Kribs, above, fifteen years ago when we joined our mutual friend, Nancy Alciatore, for a month of immersion study at the Institut de Français located on the Côte d’Azur in Villefranche-sur-Mer. Nancy, fluent in French, tested into the Advancé 1 class. Karen and I, both neophytes, were placed in Intermediate 2, a notch above Débutant 1.
Since that time I’ve learned there’s much to admire about Karen. She’s a successful developer and Realtor. Formidable at the bridge table, she competes nationally. An adventurous explorer, Karen’s traveled the world with her late husband, Jim, who was a pilot for SAUDIA. When we lived in Nevada and our Aspen condo, for rental purposes, needed a total face-lift, it was Karen who stepped in to volunteer and turned it into the beautiful space I enjoy today.
While all this is laudable, IMO, nothing compares with her awesome ability to mix the perfect Cosmopolitan cocktail en français. During our last week at the Institut, everyone was required to present a 10-15 minute exposé followed by a 10-minute Q&A in French. As a novice, it is difficult to string French words together for 15 excruciating minutes and make sense. What’s even worse is hearing classmates ask questions in their garbled French that you must answer in yours.
Since Karen knew I was planning an exposé about Aspen and not wanting to rain on my parade, she struggled to hone in on a topic. On the day of her presentation, however, she waltzed into class with enough paraphernalia to stock a home bar! As she set up shop, our instructor, Jean-Pierre, was too shocked to remember the school’s no-liquor rule.
Having some fun with our resident bona fide francophile, Cathy O’Connell, (L) and Liz Adams, who will be biking with her husband in France this fall.
She preceded to teach en francais, with style and joie de vivre, how to make a Cosmo. Whether she was squeezing a lime or unscrewing the vodka bottle’s cap, she’d utter two or three sentences, then raise and wave her arm while exclaiming, “Voila!” (Move aside Dale Carnegie.) Midway through the presentation, about the 7-minute mark, she pulled out a pre-made pitcher of drinks and poured us a round. By the time she’d finished and yelled her 14th “Voila”, we were on our second pour and filled with our own brand of joie de vivre.
“What was best about my exposé,” she later remembered, “was that no one was in any condition to ask questions!”
Yogurt-Peach Semifreddo
Earlier this summer I spotted Stonewall Kitchen’s Pomegranate Cosmopolitan Mix at our local market. Re-visiting a nice memory, I dropped some off for Karen. Last week she suggested we get together with two of our francophile-leaning friends to mix up the brew. We “paired” the pomegranate cosmos with ribs from the Hickory House, finished off with my very light Yogurt-Peach Semifreddo, an Italian classic of eggs, sugar and cream (yogurt).
sliced Semifeddo
COOK-THE-BOOK FRIDAYS – Caviar D’Aubergines
Chef Glenn Smith shared with birthday gal Linda Stein and me a few of his cooking tricks during a wonderful celebration at The Cooking School of Aspen. More about the CSA in my next post.
If your farmers markets are like mine, each purveyor has glossy, dark purple eggplants, piled high and calling your name. This week’s recipe choice from David Lebovitz’s My Paris Kitchen is Eggplant Caviar, a kissin’ cousin to baba ganoush or moutaba. But, as David says, ‘eggplant caviar is easier to make, less rich, a smoky tasting eggplant purée with a squirt of fresh lemon, some garlic, and a bit of heat from a sprinkling of bright-red chili powder.’
Eggplant Caviar
For the French, Caviar D’Aubergines is a popular appetizer served on toasts. Use it also as a dip with veggies or chips. By adding sliced cherry tomatoes, it also becomes a salad, side dish or main course topping. I made a sandwich with sliced cucumbers, homegrown lettuce, sliced swiss cheese and a healthy spread of eggplant caviar with tomatoes. Can’t express how delicious. I shared this with Wendy Weaver, my vegetarian friend who is following a strict diet while training to climb Kilimanjaro next month. Passed muster.
Still flavorful but another option – add sliced cherry tomatoes.
Hoping you also are enjoying this last breath of summer with friends, fellowship and good food.
Thanks to Eskie’s daughter, Wendy, I spent a glorious evening with these two wonderful women, formerly of Des Moines, who I inherited when I married Michael thirty-one years ago. L to R: Me with Eskie Engman Shepard and Kay Bucksbaum
RECIPES
YOGURT-PEACH SEMIFREDDO, Anna Stockwell, Epicurious, June 2015
Serves 6
INGREDIENTS:
2 ripe peaches, unpeeled, pitted, sliced
1 1/4 cups sugar, divided
3 large egg whites
1/8 teaspoon kosher salt
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1 cup (packed) fresh mint leaves, finely chopped
Special Equipment: 8 1/2×4 1/2″ loaf pan
DIRECTIONS:
1. Line 8 1/2×4 1/2″ loaf pan with plastic wrap, leaving a generous overhang on all sides.
2. Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved, about 5 minutes. Transfer to a blender and purée until smooth. Let cool.
3. Whisk egg whites, salt, and remaining 1 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2–4 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.
4. Whisk yogurt and lemon juice in a large bowl, then stir in mint. Gently fold in egg white mixture until combined.
5. Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours or overnight.
the first layer of semifreddo – 1/2 full
6. Unwrap semifreddo, carefully run a sharp knife around all sides and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 3-5 minutes to soften. Slice into 6 even slices, about 1 1/2″ thick. Transfer to plates and serve.
Semifreddo can be frozen for up to 3 days.
CAVIAR d’AUBERGINE
Six Servings
INGREDIENTS:
2 globe eggplants, 21/2 lbs.
1 tablespoon olive oil, plus additional for preparing the pan
2 tablespoons freshly-squeezed lemon juice, plus more if necessary
2 clove garlic, peeled and minced
11/2 teaspoon sea salt or kosher salt, plus more if needed
1/8 teaspoon smoked paprika or smoked chili powder
freshly-ground black pepper
2 tablespoons chopped fresh mint, flat-leaf parsley, cilantro, or basil
DIRECTIONS:
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper, brush with olive oil and sprinkle it with a bit of salt.
2. Poke each eggplant a few times with a sharp knife and rest them over a gas flame on the stovetop, or a grill, turning them infrequently with tongs until they’re charred on the outside and feel soft and wilted. Depending on how smoky you want them, roast them for five to ten minutes.
3. When cool enough to handle, cut the stems off the eggplants and split in half lengthwise. Place them cut side down on the oiled baking sheet.
4. Bake the eggplants until the flesh is thoroughly cooked, which should take about twenty minutes, but may vary.
(TIP: If you don’t have a gas or outdoor grill, you can make this by just oven-roasting the eggplant for 30-40 minutes, turning occasionally until they’re completely soft and wilted.)
5. Remove the eggplants from oven and once cool enough to handle, remove the seeds and scrape the pulp from the skins into the bowl of a food processor. (You can also scrape them into a bowl, and mash them by hand with a fork.)
6. Add the tablespoon of olive oil, lemon juice, garlic, salt, pepper and chili pepper or paprika powder.
7. Pulse the food processor a few times, until the mixture is almost smooth. Add the herbs and pulse a few more times.
8. Taste, and add additional salt, lemon, or other seasonings, as desired.
9. To serve, spoon into a bowl and make a well in the center. Pour a bit of olive oil in the middle and sprinkle with chili or paprika powder or some chopped fresh herbs. Crisp toasts, crackers, or pita triangles are good accompaniments.
Storage: Eggplant caviar can be kept refrigerated for up to four days.
Cook-the-Book-Fridays is an international group cooking it’s way virtually through David Lebovitz’s My Paris Kitchen Cookbook. Visit our link here.
Burrata Caprese with Peaches, Apricots Tomato, & Basil
Hey Summer 2017, just slow down. Memorial Day. Check. June, those 30 days. Whoosh. Independence Day. Over. School doors open in late August. Labor Day’s in sight. Only 169 days until Christmas.
The Aspen Institute’s Ideas Festival 2017
Here’s a thought. Despite the 24-hour news cycle, try to own your last 8 weeks of summer. Jot down what you most want to do. Make priorities. That’s what I promised myself this summer. Grateful to be healthy, able and surrounded by friends who laugh, every day needs to count.
This beautifully designed (and, battered) wasp nest is being recycled as nesting materials for this year’s migrating birds.
How can I do that? Knowing that my Life rolls better with 8-9 hours of sleep each night, it takes more No’s than Yes. It works to block out time to cook, write and actually do the assignments for the music class I enrolled in recently. Twicky but doable. Busy, but so far, so good. Here’s a glimpse at the past two weeks. How is your summer going?
The Aspen Institute’s campus and venue for IDEAS 2017
THE ASPEN IDEAS FESTIVAL 2017, June 22-July 1
Blanca O’LEARY & I attended our 13th Aspen Ideas Festival at the Aspen Institute together. This is an NPR Podcast Live Taping “In the Thick” with Maria Hinojosa, the award-winning anchor and executive producer of NPR’s Latino USA.
In the words of the Aspen Institute folks, The Aspen Ideas Festival is ‘the nation’s premier, public gathering place for leaders from around the globe and across many disciplines to engage in deep and inquisitive discussion of the ideas and issues that shape our lives and challenge our times.’
Every passholder received this bag that is made of repurposed military surplus material and made in USA plants partially staffed by Vets with 10% of profits going to Vet organizations. In the bag was a copy of the Constitution which thrilled Gold Star father, Khizr Khan, who I heard speak on Culture & Civil Liberties.
Created in 2005 by well-known author, president and CEO of the AI, Walter Isaacson, and brilliantly managed by vice president Kitty Boone, the Ideas Festival has been the highpoint of my summers for the past 13 years. This year was no exception.
Walter Isaacson is leaving the Institute at the end of the year, returning to his home town of New Orleans to continue writing and also teaching at Tulane University. The Preservation Hall Band interrupted a conversation with Andrea Mitchell and Samantha Powers (on stage) to lead him out of the tent to a farewell party.
At IDEALS there were recognizable all-stars such as Thomas Friedman, Andrea Mitchell, Fareed Zakaria, musician Jon Batiste as well as governors and cabinet members. I was more interested, however, in the many lesser known names such as the very impressive Rebecca Onie, a MacArthur Genius and public health entrepreneur. I won’t forget my new best friend, Dr. David Rapoport, the Director of Research in Integrative Sleep Medicine at Mount Sinai who stressed the importance of sleep. He suggested we all need at least 7-8 hours of sleep each night. Yesssss. A Win for Mary. I tried to hear presidential historian and author Jon Meecham at every opportunity. And, no, I didn’t tell him I’d visited all the presidential libraries but Ford’s. Restraint is my middle name.
Headed to the Party. Kathy & Walter Isaacson are just behind the band.
WHEN LIFE GIVES YOU LEMONS, BE CREATIVE
Last week I received an emergency e-mail from a young executive here at The Gant. (Her name will remain anonymous.) Her husband’s birthday was in a week. To celebrate at a Bar-B-Que, a friend was making limoncello ice cream. She was baking the birthday cake, wanted it to be lemon, and asked for suggestions.
I e-mailed her two suggestions with recipes and photos. She chose Maida Heatter’s classic East 62nd Street Lemon Cake, which, according to many bakers, is the best lemon cake ever. She is a good cook but admitted to not being a baker. At high altitude, baking successfully is difficult. I gave her my bundt pan, a spray can of Pam’s happy Baker’s and some tips. Then, I prayed.
The beautiful end result of the birthday cake. “When life gives you lemon cake,” she says, “you disguise it with amaretto cookies.”
Whoops!
Like many first-time attempts, the cake didn’t behave. (I once made three coffee cakes, all failures, before I cried.) But, her fix was ingenious. (BTW, she is also ingenious at her very challenging job.) “It was actually quite funny,” she said, “and it was one of those days where absolutely nothing went right. But in the end the cake was delicious and I’ll definitely try to make it again.”
Yes, we will.
ASPEN’S 4th OF JULY
For the past 41 years, a cannon located at Smuggler Mine has blasted off at 6am to usher in the start of Aspen’s July 4th activities. Our Golden Retriever, Belle, when hearing the roar every year, would leap onto our bed (forbidden territory) and shake for the next hour or so. Aspen Daily News, Rising Sun Photography
I knew this day would come…We have known Cavanaugh O’Leary since he moved to our Aspen neighborhood with his parents when he was 4. We often helped him celebrate his 4th of July birthday. He just finished his 2nd year at Cal Poly at San Luis Obispo so I’ve been nearby in the winter in Cambria. Now 21, it’s obvious I’ve been replaced by Gabrielle Scapa, also a Cal Poly student.
BURRATA CAPRESE with PEACHES, APRICOTS, TOMATO and BASIL
Our farmer’s market is always late out of the gate because of cooler temperatures. The stalls are now loaded so Wendy Weaver, the earliest customer at the market every Saturday, picked up peaches and apricots so I could make this gorgeous Burrata Caprese with Peaches, Tomatoes, Apricots and Basil. It’s another delicious recipe from Melissa Clark’s Dinner, Changing the Game cookbook.
BURRATA with PEACHES, APRICOTS, TOMATO & BASIL,Dinner, Changing the Game by Melissa Clark
Serves 4
INGREDIENTS:
3 tablespoons pine nuts
1/3 cup packed fresh basil leaves, coarsely chopped
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil, plus more as needed
1 whole Burrata cheese (usually about 6 ounces) OR, mozzarella di bufala
2 large peaches and 4 apricots (or nectarines or plums)
1 pound cherry tomatoes, halved and left whole, combo
Flaky sea salt (I use Maldon Sea Salt Flakes)
DIRECTIONS:
1. In a small skillet over medium heat toast the pine nuts, shaking the skillet occasionally until they are golden, 3 to 5 minutes. Set aside.
2.In a blender or food processor, combine the chopped basil, lemon juice, fine sea salt and 1/4 cup olive oil. Puree until a chunky dressing forms. You do not want a smooth dressing.
3. Place the Burrata in the center of a large platter and arrange the fruit and tomatoes around it. Spoon the dressing over the cheese, leaving some for the fruits. Drizzle with additional olive oil. Top with the toasted pine nuts and a sprinkling of flaky sea salts.
TIPS:
1. I served it with French or rustic country bread as my dinner. Clark suggests that paper-thin prosciutto, sliced salami or smoked salmon alongside is a nice salty contrast.
2. You may also serve this to guests by slicing wedges of burrata and spooning fruit onto a small salad plate. Or they can serve themselves if you divide the burrata into wedges.
Can We Prevent a North Korea Crisis? with (LtoR) Evan Osnos, The New Yorker; Elizabeth Economy, Council of Foreign Relations; Thomas Friedman, New York Times and Fareed Zakaria, CNN.
