BABA GANOUSH, this week’s Cook-the-Book-Fridays recipe. Delicious.
In my last post I discussed my summer responsibilities as a volunteer USFS wilderness ranger in Colorado’s White River National Forest. “With full-on fire restrictions already in place,” I wrote, “we’ll be on the lookout [for fire].”
Of major concern were lightening strikes, tossed cigarette butts or campground mishaps caused by uninformed tourists. We never considered a fire being kindled by two local 22/23 years-old residents getting their kicks late Tuesday afternoon by shooting illegal tracer rounds (a burning bullet) at a shooting range located a mile from Basalt. Sulfur bullets are illegal. Always.
Wednesday night, 4th of July, Willits Town Center with Whole Foods in the center. Katie Baum Hueth
Eagle County Sheriff’s Office
Their mischief sparked what is now a 5,263 acre fire, with 0% containment, threatening the small communities nearby. Most of my good friends live down valley in that area. Several have been evacuated with no return date promised. More than 300 firefighters, using the most advanced equipment available, are fighting this fire but three homes have already been lost.
Jane Carey and I are preparing to feed some hungry men and women.
Last night, Thursday, I answered an appeal from my church and volunteered to help serve dinner to the firefighters at the Salvation Army’s Mobile Canteen in El Jebel. The meal was catered by Whole Foods, one of the businesses threatened the night before by an erratic wind change. I asked my friend, Jane Carey, a caterer who knows her way around a food truck, to join me. In a helpless situation where one can just step back as the firefighters tackle a monster fire, it was good for our psych to do something helpful. For me, this fire is personal.
Grabbing drinks before picking up their plates – at one point we had 50 firefighters lined up and patiently waiting their turn.
By 5pm, along with two volunteers from Vail, we began chopping, slicing and mixing together enough salad for 300 ravenous firefighters. At 6:30pm, Whole Foods delivered our meal – beef, pork, mac and cheese, meat and cheese lasagnas, pinto and black beans, rolls and cake – all sealed in small bags and packed into portable warming ovens. Joined by two others volunteers, Jane got our stations organized and a well-honed serving system established with the 6 of us jammed into the mobile canteen. We were good to go with a hot, delicious dinner as these heroic firemen came down off the mountain.
Between 7:30pm and 9:30pm, when the last crew checked in, we fed 302 hungry, tired and sooty, men/women. They were polite and grateful. I’ve never been “thank-you-ed” so much in my life. Of course, keep in mind, I was the Mac-and-Cheese Lady! I think there could be a Food Truck in my future.
With Aspen’s nearby communities in pain and so many friends feeling fearful, I hesitated about blogging this week? But I decided to tell my story in this week’s post and also share our Cook-the-Book-Fridays recipe, Baba Ganoush (better than hummus) and add some happy local news. I will ask, however, that you find a little space to hold everyone dealing with this catastrophe in your hearts.
It will be a long time before I can look at another plate of macaroni and cheese.
SPOTLIGHT HEALTH AND ASPEN IDEAS FESTIVAL
The Aspen Ideas and Spotlight Health Festival which just concluded is, using the Aspen Institute’s words, “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. Some 450 presenters, 400 sessions, and 3,000 attendees comprised the 2018 annual ten-day Festival.”
Team Doerr-Hosier: During Spotlight and Ideas, I volunteered at the Doerr-Hosier Center located on the Aspen Institute’s campus. I was very fortunate to take my orders from these capable young women. L to R: Margot, me, Azalea, Annie and Christian.
Launched in 2005, I’ve attended nearly all of them and have always considered it the most important thing I do for myself every summer. For the last 3 years I’ve volunteered for the event. That, surprisingly, has become an even better learning experience. This year three of the eight program tracks especially interested me: The Genius of Animals; Leadership in a Time of Change; and Freedom of Speech and the Marketplace of Ideas. . What was particularly impressive during the ten days was hearing from an assortment of creative, breathtakingly brilliant and diverse group of young presenters prepared to put right again the world they are inheriting. Get ready for it, folks.
4th of July Parade
COOK-the-BOOK FRIDAYS
Our recipe this week is David Lebovitz’s delicious Baba Ganoush, which is similar to and served like hummus. Instead of chickpeas, it has mashed eggplant (grilled or roasted) which is mixed into tahini, olive oil, and various seasonings.
BABA GANOUSH (MOUTABAL) by David Lebovitz, My Paris Kitchen
Serves 6-8
INGREDIENTS
2 globe eggplants (21/2pounds )
1/2 cup tahini (sesame seed paste)
1 1/2 teaspoons sea salt or kosher salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and minced
1/8 teaspoon cayenne pepper or smoked chile powder
1/8 teaspoon of cumin
1 tablespoon olive oil plus more for drizzling
2 tablespoons finely-chopped parsley
coarsely chopped fresh herbs or seeds for garnish
DIRECTIONS
1. Preheat the oven to 375F. Line a baking sheet with parchment paper, brush it with olive oil and sprinkle it with salt.
2. Use a sharp knife to prick each eggplant a few times. Char the outside of the eggplants on a grill or by placing them directly on the flame of a gas burner. As the skin chars, turn them until the eggplants are uniformly-charred on the outside, about 5-10 minutes. (If you don’t have a gas stove or grill, you can char them under the broiler.)
3. When cool enough to handle, trim the stems off and split the eggplants lengthwise. Place the eggplants cut-side down on a baking sheet and roast in the oven for 30 to 40 minutes until they’re completely soft. You should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Scrape out the pulpit the bowl of a food processor and puree the pulp with all the other ingredients added until smooth. (You may also mash the eggplants with a fork in a large bowl with the other ingredients.)
6. Taste, and season with additional salt and lemon juice, if necessary.
7. Serve in a shallow bowl, drizzled with olive oil and sprinkled with herbs or seeds. Serve at room temperature or chilled with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to three days prior to serving.
You know I’ll be thinking of you and your neighbors and sending love – xoxo
You and Jane totally rock.
Were you wearing a camo jacket?
We housed and fed some homeless people tonight .
I cannot believe the fire is not yet contained.
Glad it is raining in aspen
That photo of the inferno says it all. Basalt was the spot we stopped for breakfast every Sunday after Mass at the Monastery. I’m crushed, worried and praying for that community. I hope the fire is contained very soon. xo
Thank you for posting about this. It’s heartbreaking that so many lives can be threatened by such idiocy. You’re all in my thoughts.
Mary, heroic work. I’m with you and her. Keep up the good work. Hope for 100% containment. Glad to read your post!
Have been thinking about you Mary and the greater Aspen community ever since I saw the fires on the news. It happens so fast and is so devastating – and yes, you feel helpless knowing so much is being destroyed while you stand by and watch. I am glad you were able to feed the firefighters-they are an incredible group of individuals who sign on to do such dangerous work. Such tragedy gives us a moment to reflect on how fortunate we all are to live in such beauty and how fragile it can be. Thank you for posting this week and giving us all who are far away an update.
xoxo
So sorry on the fire Mary. My thoughts and prayers are with those affected and hoping for an imminent end to this tragic situation. The hot meal provided and served was I’m sure a welcome respite. Its nice to be able to do something when so much is out of one’s control. Your dish looks lovely too!
So sorry on the fire Mary and the residents are in my thoughts and prayers. Happy you could assist in the meal offering a bit of respite, especially in a situation where there is little many can do. Your dish looks lovely.
Terrific, Mary! Or — Terrific Mary! Communities are amazing when they come together. Thank you much for keeping us posted.
(I love food trucks!)
I have been and will be thinking of you and your neighbors – and of course the brave firefighters out there working so hard. I am sure it was a great thing to be able to actively support them, and I’m also sure that it was appreciated. Doing something good for others never gets old. A terrific respite for them.
We of course watch for fires all of the time. So far we have been pretty fortunate to have only had small ones, quickly contained, but they still closed roads/highways for a time. I’m sorry that one has come by you. It’s really frightening.
On the other hand, your Baba Ganoush looks wonderful. I liked the lighter texture and bright flavors. Happy that you enjoyed it too!!
Forest fires are terrifying and take such a toll on communities. I’s great that you pitched in to help look after the firefighters. We had some disturbing news here – police suspect that 29 fires in the Okanagan (many near communities) are arsons likely attributable to one person. It’s horrible enough when they start through carelessness. I hope that are making some progress stopping the fire and everyone is safe.
I love hearing about the Ideas festival and volunteering is a great way to learn even more. Enjoy your baba ganoush in the midst of all your busy-ness and maybe your future food truck can have a pop up event in Vancouver some time!
Thanks for taking the time to update and spread a little cheer in a dark time for your mountain home….hoping for containment and relief for fire fighters!
Mary- my heart goes out to you and your community. Praying for strength for all. How wonderful that you were able to help with serving dinners. Keep up the good work!! Love, Mary
Still evac’ed for at least 48 more hours. Moved up from Bonedale and staying around the corner from you! It’s been a real nightmare, but luckily we have wonderful friends who have helped us.
Mary, I can’t imagine what it feels like to be so close to all of that devastation. So frightening to see those pictures that you posted. My heart goes out to all of you out there. Such a wonderful thing to be able to feed all those firefighters, you should be very proud. This week’s recipe was definitely a winner and yours looks fantastic.
Oh that picture of the fire is just frightening, so close! Close knit communities are the way to go. Great post!
Great job Mary and Jane!! My thanks and appreciation for helping those who keep us safe!
Thank you for the update. I am keeping your community in my thoughts. This is truly frightening. Lending a hand to feed the local heroes must keep you from feeling helpless and out of control. I’m not sure I agree with you that baba ganoush is better than hummus, but it was really good. I just read Amy Bloom’s White Houses. You will enjoy it! I smiled to remember our Roosevelt adventure!
There is so much here, I would have to write a book of thoughts.
Sounds like an amazing effort on both the firefighting front and the support of those battling the front. I can’t imagine how strenuous this must be for all involved.
No in the world of Cher, baba ganoush is not > hummus. I refuse to accept that premise.