In our family we’re a mixed bag as far as religion is concerned. My husband, Michael, was Jewish. I am Episcopalian. My son-in-law’s father was a Lutheran minister. My daughter finds truth and power in Buddhist principals. My granddaughters attend a Seven Day Adventist school. And just recently, I’ve found hope in the writings of Pope Francis.
If there really is a limb, we’re way out there.
However, the religion and culture that has most impacted my life the past twenty-five years is Judaism. One facet of that impact, of course, is the food of observances and celebrations. Soon after our arrival in Aspen in 1988, Michael and I were embraced by the local Jewish community. I am comforted by knowing he enjoyed the retirement of his dreams here and those friends contributed mightily to that joy.
Mme. Maman’s Chopped Chicken Liver Paté
Which brings me to chopped chicken liver.
This week’s French Fridays with Dorie recipe is Mme. Sonia Maman’s Chopped Liver. Although I always contributed food to those parties, I left the chopped liver to the pros. My speciality was Haroses, a mixture of apples, nuts, wine and cinnamon used at Passover Seder. I also participated in the brisket bake-offs. My arm still has the burn marks to prove it.
The chicken liver mixture spread on pumpernickel rye bread
I never had made chopped liver. Kudos to Mme. Maman for substituting a heart-healthier peanut (or, grapeseed) oil for the traditional schmaltz which is rendered chicken fat. Her recipe is simple. Cook 2 chopped onions in oil until nicely browned. Remove the onions from the pan to drain and add the chicken livers to brown also. Because I wanted a paté rather than coarsely chopped livers, I threw the onions, livers, and seasonings into the food processor and did the blitz. After stirring two chopped hard-boiled eggs into the mixture, I covered it tightly before placing in the fridge.
Although this is tasty (and, I took a bite), I realized this stuff could kill you. That’s when I called Mindy, one of my younger, health-conscious Jewish friends to ask if chopped livers graced her table and those of her friends. Her distaste for chicken livers came through humorously but loud and clear.
Vegetarian Chopped Liver, a healthier alternative and mighty tasty
“Would you like me to send you my vegetarian version?” she asked. “It’s almost, almost as good as the real thing. Whenever I make it, it’s always eaten up.”
She quickly e-mailed me the recipe, “Here we go, Mary!” she wrote. “It’s yummmmmy!!!!!”
Vegetarian Chopped Liver
Ingredients:
1 slice pumpernickel bread
1 15 oz. can Le Sueur peas, drained
1 hard boiled egg, chopped
1 onion, chopped and sauteed in grapeseed oil
1/2 cup chopped, roasted walnuts
Salt and Pepper, to taste
Preparation:
Throw the bread, peas, and onions in a food processor and pulse into a mixture. Salt and pepper liberally to taste. Scrape the mixture into a bowl and stir in the egg and walnuts. Cover the bowl and refrigerate the mixture for two to three hours before serving.
In my taste-off, the peas held their own with the livers. Admittedly, because it was “almost, almost as good”, my heart has to belong to healthy.
This week, I must admit, has been humbling. During the past few days I’ve found myself on-the-hunt for my sense of humor and good will. This is not a week when I’ve felt the love from either our Dorie or Mother Nature.
Today the French Fridays with Dorie recipe choice is Almond-Orange Tuiles (pronounced tweel), a paper-thin cookie and perennial favorite in France. Dorie describes tuiles perfectly, “lacy, fragile, light, curved and naturally elegant.”
Heavy sigh.
Wednesday evening I mixed together the tuiles batter, consisting of sugar, flour, Bob’s Red Mill Almond Meal/Flour, orange juice and butter, for an overnight sleepover in the fridge. So far, so perfect. Thursday morning I woke up with a can-do attitude, threw on my bathrobe and charged into the kitchen to bake these treasured gems.
I noticed, however, I already had a text from Melissa, my daughter who lives in California. “I am sorry about the Aspen weather, Mom. Not to be bossy, but maybe you should stay inside today.”
I fired up my Mac and clicked to our weather link. Throughout the night the snow accumulation in Aspen had jumped to more than 14”. Not too alarming. We need the snow. The temperature? Currently registering at minus-17 degrees Fahrenheit. (For my international readers, that’s -27.222 degrees Celsius.) Baby, it’s cold outside.
Amazed but undeterred I soldiered on, precisely following Dorie’s instructions, suggestions and tips. The result? This is a cookie that fights an amateur baker like me every step of the way, from the initial hand-rolled ball to the moment it curves over the rolling pin.
I ate my tuiles with my morning coffee and enjoyed every crumb. I came. I saw. I didn’t conquer. Tuiles-la-la.
STILL LIFE: Almond-Orange Tuiles at -17 degrees and 14 inches of snow.
While I may not have excelled at cookie baking this week, I did shine in another department. Although I choose to call The Gant my home, it is really a destination hotel and resort with no covered parking. Therefore when the weather is fierce, my vehicle is brutalized. If cars could talk, mine would be filing for divorce.
Determined to make nice, I bundled up, grabbed a shovel, window scraper and spent more than an hour cleaning it. I don’t mind admitting I was quite “I-did-it–myself-proud” of the result.
These are frigid and snowy times throughout most of North America. To all my readers, not to be bossy, please take care and be safe for the next few days. Mother Nature is quite unforgiving right now.
Right away you need to know that according to a recent British study, this week’s French Fridays with Dorie recipe is numero uno of the top twenty foods we cannot pronounce. Tzatziki, a classic Greek cucumber-yogurt mix, even beats out Dauphinois, Gruyere and Mascarpone. My personal favorites, Gnocchi and Hors d’oeuvre, came in thirteenth and fourteenth.
Zat-ZEE-key. Pronouncing this word correctly has left me befuddled this week. That’s not all that’s left me befuddled, but let’s take one thing at a time……….
Although Tzatziki is easily thrown together, here are a few essential tips for its success. Use thick, creamy Greek yogurt, now easily found in your grocery store. After chopping, lightly salting your cucumbers and setting them aside for 30 minutes, drain, drain, drain. Dorie then suggests: Mixture – Towel – Twist – Squeeze. Tzatziki should NOT be zoupy!
Mise-en-Place for the Greek classic, Tzatziki
After letting the flavors blend for a few hours or overnight, serve it cold. Although I used this as a dip with pita bread, sharing with the kids at the front desk, Tzatziki is versatile and dances with many partners. I know the other Doristas will have some great ideas this week but whether a spread, side, embellishment for meat and fish, or dip with crudities, this recipe is delicious.
Now let’s return to this befuddle business. Of the many adjectives which could be used to describe Me, flaky,distracted, flustered, addled and befuddled are not even in the mix. That’s what has me worried. People, it’s not good.
Tzatziki, with an embellishment of dill
Last week, I went to my ophthalmologist appointment on a Friday morning only to be told I was scheduled for the following Monday. (And, yes, I asked, but the doctor was on vacation.) No big deal…… but his office is in Glenwood Springs, forty miles away. When I did return last Monday and parked my raincoat on the office coat rack, I left two hours later without it.
The next day I stopped at Colorado Mountain College to register for Fall classes. When I left the Registrar’s office, I also left behind my red leather calendar and notebook. My Life cannot function without my red leather calendar and notebook which, luckily, I retrieved the next day.
Wait, there’s more. I joined two friends for a wildflower hike this week. Because of our late-Spring rains, the flowers are gorgeous. As we were completing the hike, I pulled my car keys from my backpack and had them in hand. When we stopped to examine one last flower, pulling out our hand lens for a closer look, I obviously tossed my keys on the ground. And, didn’t retrieve them. Although the keys were quickly found, I was shaken. Losing car keys in the wilderness is a no-no.
This received an all-thumbs up from the crew at the front desk. They really, really enjoyed Dorie’s version of Tzatziki. Clean plate club.
Throw in two pair of forgotten glasses and this week has been a blockbuster. Unfortunately, this is not an anomaly. What makes me uncomfortable and, admittedly, embarrassed, is I don’t know when this wackiness will end? To my mind, I survived the past ten years. I did my best. Now I’ve luckily returned to this beautiful place that I call home where I’m safe and comfortable and surrounded by friends. Why go all dingy now?
My doctor recently cautioned me, “Mary, it may take two to three years.”
When she saw the look of sheer panic on my face, she quickly revised her prediction, “For you, I’m sure it will be quicker.”
Oh, yes, I’ve read Joan Didion’s Pulitzer Prize winning memoir, “The Year of Magical Thinking”, about her grief after the sudden loss of her husband. But Michael’s death wasn’t sudden. It was a decade-long, slow, heartbreaking, hopeless slog. And, therein may be the answer. When I returned to Colorado in April I resolved to be happy. Period. I embraced my passions and interests and was embraced, in turn, by my friends. It’s all working. But subconsciously, the grief and stress and fatigue of it all have decided to do their own jig and I can’t control their timeline.
This crazy part of myself has never surfaced before, so my solution, I’ve finally decided, is to laugh, keep calm and carry on. If it worked for the Brits, it might work for me.
A tartine, if you are not acquainted with the term, is what the French call an open-faced sandwich with a sweet or savory topping. These spreads can be exotic or simple. At one of my favorite food blogs, theKitchn, is posted ten of their favorites, from Ricotta, Fig and Honey to Egg, Arugula and Herb to plain old Roasted Tomato Tartine.
Have I piqued your interest?
What’s for lunch? Hallelujah-It’s-Healthy Tartine, Lemon Basil-Mint Lemonade, & Raw Brownies
This week’s French Fridays with Dorie recipe choice is Hallelujah-It’s-A-Healthy Tartine. To be truthful, that’s really not what Dorie chose to call this wonderfully delicious idea for a lunch or snack. In France this recipe is called Tartine Régime. Sounds sexy, right? It translates into English as Dieter’s Tartine. Thud.
So sorry, Dorie, I changed its name. Let’s move on.
First, you vigorously mix together a topping of cottage cheese and sour cream. Generously spread it on a large, toasted piece of country bread. Toss seedless cucumbers, peeled and diced, together with a small tomato, peeled, seeded and diced. Put on top of the spread. Add a dash of Herbes de Provence and fresh chives or basil. Voilà. Quick and Easy.
The ingredients are all prepped and waiting for their slab of toasted country bread to appear.
Because I wanted this lunch to be all about eating healthy, I chose Deborah Madison’s Lemon Basil-Mint Lemonade over a French Rosé for my drink. Although Madison’s new cookbook, Vegetable Literacy, has carried the edible plant kingdom into my kitchen with surprisingly tasty results, I was skeptical about this lemonade business. Why do I ever doubt Deborah or Dorie? It’s not-for-nothing that they publish successful cookbooks. Try this lemonade, Readers, you’ll love it.
a healthy and delicious tartine – American style
For dessert I made Raw Brownies, a recipe my friend, Susan Phillips, adapted from Sarah Britton, an innovative Danish chef who blogs at My New Roots. Susan first shared these with me, saying, “These brownies will change your life.”
In a word, Addictive.
It takes only five ingredients – walnuts, cocoa powder, Medjool dates, almonds and salt – tossed together in a food processor plus a little freezer/refrigerator time to make these beauties. My tip? After pressing the crumbly mixture into a dish lined with waxed paper, refrigerate until cold enough to cut into squares. Then, toss them into a baggie and throw into the freezer to eat when tempted. Although Britton suggests topping them with cinnamon, I don’t bother. A caveat……substitute cocoa powder for raw cacao (in Britton’s recipe) in the same proportions.
Brownies: Healthy – Delicious – Raw (no sugar or eggs)
I’ve started taking these healthy treats on hikes for snacks/ dessert and have found it’s increased my popularity as a hiking partner. Although I’m not yet the hiker I aspire to be, slower than my friends, I bring yummy treats. That counts for something.
To see if my colleagues liked this diet fare (healthy choice) as much as I did, go here. And, please let me know if you try any of this week’s recipes. I’m really excited about this lunch combo and was happy to be able to share all the recipes with you.
This week, for me, has been one of those lucky-to-be-alive times to grab and hold tightly. In our family we accept Life as it comes, with its peaks —quite often, with its valleys. That’s why I’ve made a pact to not waste a moment of “peakness”. This week has been a whoop-de-doo, hoop and hollering cause for celebration. Nothing’s more delicious than Happy.
My week is best told in pictures.
While unpacking, what could taste better than Goat Cheese & Strawberry Tartines
First, please try this week’s French Fridays with Dorie recipe, Goat Cheese and Strawberry Tartine. Although this little bit of yummy is best served at cocktail time with a chilled glass of Chenin Blanc, I made this for a simple, quick and tasty lunch.
After dripping balsamic glaze on the strawberries,let them rest for 5 minutes so the glaze can seep into the fruit.
Slice a baguette. Spread with goat cheese. (I used goat cheese with honey.) Place sliced strawberries on top and sprinkle with coarsely ground pepper. Finish with balsamic vinegar, if you wish. I chose to drip a balsamic vinegar glaze over the strawberries. The glaze disappeared quickly, seeping into the berries and, when eaten, creating a sensational burst of flavor in the mouth. After you slice your bread, leave it fresh or toast it. I did both. Which is better? It’s a draw.
Second, the construction and cleanup chores on my condo were finally completed so I could begin to move boxes from my storage unit to D-203. By the time you read this, I will have my kitchen in order. Unpacking old friends to hang on walls or put on tables and in cupboards turns a condominium into a home. I’m surrounded by the familiar and it’s a wonderful feeling.
Lastly, after an absence of nine years, I am now back in uniform. It’s official as of this week. Being a volunteer US Forest Ranger carries with it the responsibility of knowing and interacting safely not only with tourists but also with the natural world – the plants, birds and critters. To that end, this week I’ve participated in wildflower and birding field trips, a botany class and an evening river float. It’s tough duty but somebody’s got to do it. All part of Life back in the mountains.
Early morning birding at the Maroon Creek Wetlands in Aspen
An early evening float east of Aspen to see nesting Great Blue Herons. This colony of Blues, at 8,000 feet in elevation, is the highest one in N.A. and is the only one occurring in blue spruce trees.
I love Herons but this was my first Float e-v-e-r. I don’t swim. I didn’t wear the right equipment. My paddle got stuck in willows several times. The water was cold. AND, as you can see, it was stormy!!!
A full-day wildflower and birding field trip. After a 5am wakeup call for a 7am meet-up at the trailhead, we finally stopped for lunch at 12:30pm. I was thinking about my ham and cheese sandwich by 11am.
I suspect you’re wondering, “Who is Anne Leblanc?”
Probably, you’re also dying to know if Pistachio Avocados are grown in the States?
In addition, Readers of my blog often ask me about food blogging. Who? What? Where? When? and How?
In this week’s short Post, I’m offering a 3-for-the-price-of-one Special by answering all these weighty questions.
Our French Fridays with Dorie recipe is Anne Leblanc’s Pistachio Avocado. As Dorie explains, this really can’t be called a recipe. It’s more about being a great idea followed by a list of ingredients.
My Ingredients
The late Anne Leblanc was of Huilerie J. Leblanc fame. According to Dorie, this French company still makes some of the finest, fullest-flavored nut oils in the world. Buy them here or in speciality food stores. More than a decade ago, Ms. Leblanc suggested that Dorie pair a ripe halved avocado with pistachio oil to be offered as a easy side to crab, shrimp and lobster salads or grilled meats. After halving the avocado, sprinkle with fresh lemon juice and Fleur de sel (sea salt) and pour Pistachio Oil into its hollow cavity in the center. It’s simple and simply delicious.
Avocado with Meyer Lemon olive oil and Dukkah
With apologies to Anne, I improvised with ingredients I had on hand. My oil was Sonoma Harvest Meyer Lemon olive oil. I sprinkled Dukkah, a Middle Eastern nut and spice blend, over the top. Although I bought my Dukkah at Trader Joe’s, I love this flavorful combo and will make my own in the future. Find the recipe for Dukkah here or here or here. This was a delightful snack.
Avocado with Meyer Lemon olive oil and Dukkah
The results of the State of Food Blogging Survey, conducted by Foodista and Zephyr Adventures, were released this week. Not surprisingly, our FFWD group mirrors the Survey profile.
Although not pretending to be uber-scientific, here’s a brief re-cap by Allan Wright of Zephyr Adventures: “Six-hundred and seventy-nine food bloggers completed a 32-question online survey. The respondents were primarily Citizen Bloggers (77%) with a minority of Entrepreneurial Bloggers promoting their own company (19%) and the remainder connected to corporations (4%). Based on the respondents, food bloggers tend to be from the United States, female, between the ages of 25 and 44, and either married or living with a significant other. [The number of food bloggers 65 or older, like me, isminiscule.] Forty-two percent are parents and 81% are employed or self-employed full or part time. Forty-two percent of respondents have no background related to food blogging while 58% have some related experience.
When asked “Why do you blog?” 87% of respondents replied, “Food is my passion.” Four additional answers that drew heavy response included: to make a name for myself in the food world; Writing is my passion [like me] ; In hopes of turning my blog into a job; and, to have a voice so I can say what I want to say.”
To see the entire survey’s interesting results, go here.
Many of my FFWD colleagues had their own interpretation of this week’s avocado recipe which you can see at our group Link.
