Thankfully I’ve always been able to grow where I’m planted. Iowa. Florida. Georgia. Nevada. California. Stick me in soil and I’ll sprout. What is true, however, is that I seem to grow best in Colorado’s High Country.
The Great Blue Herons’ rookery at Rock Bottom Ranch near Carbondale is thriving.
There is something profoundly solid about mountains. While that may seem a silly thing to say, these are the Rockies after all, it’s my truth. The mountains have healed me. Even now, when I need to dig deeper, solve a problem or just pull myself together, they offer a path.
This Great Blue, nesting at the tippy-top, enjoys a 360-degree view of our Valley.
Although the mountains offer the solace, these food posts have become my most effective tool. This blog has been the surprising vehicle (I choose a Tesla) around which I recreated a lifestyle worth living.
I’m celebrating the relevance of that because today, May 20th, is FOOD REVOLUTION DAY. For the fourth year in a row, our virtual cooking group is joining the phenomenal chef Jamie Oliver in the revolt. Armed with whisks and spatulas this is a day of global action to engage and inspire people of all ages, especially kids, to learn about food and how to cook it.
My good friend, Judy, (L,) celebrated an important birthday while I was gone. Maybe I was late to the party but it was still a darn good one. Please note the fantastic flowers welcoming me home to The Gant. A lovely surprise.
My young FRD partner in cooking has always been Cav O’Leary, our young Aspen neighbor. He is now a student at Cal Poly. It’s Finals Week. His mother says he can’t play. So I’ll leave the kids’ duty to my colleagues, Mardi Michels, Eat.Live.Travel.Write., and Andrea Mohr, TheKitchenLioness, who are Food Revolution Ambassadors in Canada and Germany.
It’s a quiche. Ham. Blue Cheese. Pears. And, it’s delicious.
Our recipe this week is Tarte Salée au Jambon (ham), au Bleu (blue cheese), et aux Poires pears). It’s quiche. It’s delicious. Real men will eat it. This is something that should be in everyone’s repertoire because you can change it up and utilize various fillings. As David Lebovitz writes, “It’s infinitely adaptable to all sorts of vegetables and herbs,” and, I will add, rich, creamy and cheesy.
An American Beaver, busy, heading for his home in the Roaring Fork River.
Since returning to Aspen two weeks ago I’ve relied on this food thing to catch up with friends, celebrate birthdays and reward helpers.The Bad News: I’ve already used up all the recipes I tested in Cambria to dazzle my guests this summer. I’ve got nothing left to pull out of my back pocket. The Good News: My revolving entertaining door encouraged me to unpack, organize and restock my pantry in record time. Readers, there’s always a silver lining.
The most exciting event locally this Spring is the birth of a Great Horned Owl. The family is “in residence,” living in a tall conifer in the middle of town. Dad, pictured here, usually hangs out on a nearby snag to patrol and watch for the annoying crows who often bother the baby.
When I took this photo, I hoped to get a shot of Mama Owl “at rest.” She’s sleeping. What I didn’t realize is that the male owl is behind her, guarding her and the baby in the nest to the left.
Besides this very tasty quiche recipe, I’m also sharing photos of nature’s largesse in our Valley now. The bears are back. The rivers, overwhelmed with snow melt, are running high. Birds are pairing up, staking out territory and building nests. Flowers are popping up. Trees are leafing out. The beavers are busy but no moose sightings yet. It’s Springtime in the Rockies. It’s gorgeous. Come see us.
The Great Horned owlet.
Note that everything but the face is covered with white fluff.
The Great Horned owlet, a bundle of white fluff, all snuggled up in the nest and taking a nap.
Cook-the-Book Fridays is a virtual international group making their way through David Lebovitz’s My Paris Kitchen cookbook. This week we’re all saluting Chef Jamie Oliver and his worldwide FOOD REVOLUTION DAY. To see what others have dished up this week or to join our group (it’s fun), go here.
TARTE SALÉE au JAMBON, au BLEU et aux POIRES (Ham, Blue Cheese and Pear Quiche) by David Lebovitz, My Paris Kitchen.
Serves 8
INGREDIENTS for CRUST
1 cup all-purpose flour
1/3 cup cornmeal
1/2 teaspoon sea salt or kosher salt
8 tablespoons unsalted butter, cubed and chilled
1 large egg, room temperature
Note that the springform pan is wrapped with tinfoil to prevent leakage.
INGREDIENTS for FILLING
1 tablespoon olive oil
6 shallots, peeled and thinly sliced
Sea salt and freshly ground black pepper
1 large, firm, ripe pear, peeled and diced into 1/2-inch cubes (Use a firm pear, such as Bosc or Anjou.)
1 cup diced cooked (boiled) ham (TIP: I used common sandwich meat.)
1 1/2 cups heavy cream or half-and-half
8 ounces cream cheese, softened to room temperature
Freshly grated nutmeg
4 large eggs, room temperature
2 egg yolks, room temperature
1 1/2 cups crumbled blue cheese or Roquefort
2 tablespoons minced fresh flat-leaf parsley
Filled and ready to bake.
DIRECTIONS
1. THE CRUST: In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, by hand with a pastry blender), combine the flour, cornmeal, and salt. Add the butter and beat on low speed until the butter is broken up and the mixture is sandy. Add the egg and mix until the dough begins to clump and come together.
2. Use your hands to gather the dough and shape it into a disk. Wrap it in plastic and chill for at least 30 minutes. (The dough can be made up to 2 days in advance.)
3. Roll out the chilled dough on a lightly floured surface until it’s 14 inches across. Wrap aluminum foil around the outside of a 9- to 10-inch springform pan to catch any leaks, and then transfer the dough to the pan.
4. Press the dough against the side, allowing it to come a bit more than halfway up the sides of the pan. If there are any cracks, patch them with a bit of dough from the edges—you don’t want the filling to leak out during baking.
5. While making the filling, chill the dough in the springform in the fridge and preheat the oven to 375°F.
6. THE FILLING: Heat the oil in a skillet over medium heat and cook the shallots with some salt and pepper until soft and translucent, 3 to 5 minutes. Remove from the heat and stir in the diced pear and ham.
7. In a large bowl, blend together the cream, cream cheese, a few gratings of nutmeg, the eggs, and the yolks until smooth. (TIP: I used a stand mixer with whisk attachment for this.) Stir in the blue cheese, the pear and ham mixture, and the parsley.
8. Set the springform pan on a rimmed baking sheet and pour in the filling, using a spoon to make sure the ingredients in the filling are evenly distributed.
9. Bake the tart for 45 to 50 minutes, until the top is lightly browned, the filling still jiggles, and a toothpick inserted into the center comes out clean. NOTE: You may need at least 60 minutes to bake this quiche. After 60 minutes,check quiche frequently.
10. Let cool until firm enough to slice, then serve warm or at room temperature.
Serve with a green leafy salad.
Directions for VARIATIONS
For bacon-lovers, substitute 1 cup cooked diced bacon for the ham. For a vegetarian version, leave out the ham. You can also add to taste whatever fresh herbs appeal to you, such as chervil, thyme, tarragon, dill, or marjoram.
Mary, happy to “see” you back in your mountains!! Love all of your photos… Birds, wildlife, quiche! And your lovely friends.
I love quiche. It’s such a great dish, and I think perfect for Food Revolution Day! Something that every cook should be able to make, and as you note, so versatile. I first learned to make them when I was broke in college. Amazing how a bit of crust, a few eggs, a little cheese and maybe a couple of slices of bacon turn out!!!
Yours looks oh so perfect!!!
Here is the thing. Sometimes one is lucky enough to read a really good story, something profound in its essence. You love the story. You love the place. You love the image and its intertwined elements. The story ends, you can’t really explain it, but it has in some way changed you, inspired you, perhaps even made you feel really happy. Thanks for the reflection.
Thank you, Peggy, for this wonderfully said comment. What more can I say than, thank you.
We are back in town, also. Drove in a few days ago. Surprised to be greeted by rain and SNOW! Also, we did see 2 moose on Castle Creek Road near Highlands Ranch. They were strolling on the road and then took a turn and ran UP the side of the mountain. Quite a feat. They are here so be careful!
Regarding the fab flowers on your table…all those cookies/cakes/treats you gave the staff really paid off!
Meanwhile, I am going to make the quiche…I love the idea of a savory pear pie.
And I think your rookery picture is amazing. I was never able to see it that well with my binocs….did you climb a tree near the rookery?
And the mountains and trails welcome you back.
Hugs, Rocks.
I so agree with you about the healing and grounding power of mountains. Growing up here, the Coast Mountains are in sight almost everywhere in the region. When I’m away for extended periods, only mountains can assuage homesickness. I’m glad you’re back where you’re rooted most strongly.
I’m not making my quiche until tomorrow, but your photos are making me wish I had it for dinner this evening.
This post is so filled with life. The most amazing wild life. A cherished social life. Life around the table with great tasting food. Love reading all that. Almost forgotten about the quiche. It is a good looking one!
Your quiche is one of the prettiest I have seen! Thanks for supporting the cause again this year! Hugs all the way from Canada!
Your location sounds medicinal. Your pictures speak to a loveliness one would always seek in life. The mountains are for you as the ocean is for me, which is why I jumped at the chance to live here. It brings such peace.
Your quiche looks terribly delicious, and I am sure tastes even better with your view!
I love your posts, they are so full of happyness. I always ready them from A to Z. I´m glad you liked the quiche. I have made a quiche many times before but never such a tall one and so rich.
I loved reading this lovely post, and so enjoyed the gorgeous photos of the wildlife. Glad you are home safe and happy. I always get that grounded, healing feeling from the ocean. Love the baby owl…how wonderful to be able to get that shot. Lucky you!!
Your Quiche looks mouthwatering! Sounds like you loved it as much as I did. Have a great weekend!
Your quiche looks just perfect. (I didn’t have any problem with crust size, filling amount, either. It all matched up.) Your owl photos are just fabulous! Welcome back to the mountains! Glad to know you’ve arrived safe and sound. xo
Oh oh. The Owls might have stolen the show!
Your quiche looks wonderful! Perfectly baked!
I love the photos of the owls. Wish I could be on the mountains there! Beautiful!
Wow, that quiche looks amazing. And I always enjoy reading about your life in Colorado and seeing your amazing wildlife photos.
Gorgeous photos, all around Mary. I love the ones of the owls (will have to show noodles later) and your description of Spring in the Rockies sounds amazing. And, of course, your quiche looks fantastic. I am really going to have to figure out what I did wrong with the crust. I wonder if I should’ve weighed the ingredients…hmmmm… In any case, I look forward to all your great nature photos this summer!
Hi Mary, I feel the same way about Oregon, we just arrived 4 days ago for the summer (the coast) and I feel like I am in my happy place. Your pictures are gorgeous, love, love looking at the owls.
Such a wonderful post and a great cause!
Your pictures are beautiful and the quiche looked perfect!
I have to admit- the owl photos are great!! They are just beautiful creatures
Baby owls make me feel warm and fuzzy inside.
Now I have a mental picture of you being planted with roots coming out of the bottom of your feet – just saying…
Glad you are back in your place. Love the pictures. Love the quiche and the related sentiments.
XO
Fantastic photos and a very tempting recipe! Keep up the great work!
I was out of the loop this year! So glad you could celebrate FRD 🙂 This may be a quiche Bill wouldn’t balk at—but if he did, I’d be happy to eat it all myself. LOVE the great horned owl, too. We can hear the owls in our yard at night—so fun. Hope they’re taking care of all the little critters!
P.S. Back on my desktop where my antivirus must not be so particular. Happy to visit you again! xo
Love your nature contents in this post, that lovely bowl of flowers from the staff at Gant shows you are loved, and dearly missed during your holiday away!
Lovely quiche you made there… DH ate three quarters of the smaller one I made, and the larger one was finished within two days between the two of us! A glass of crispy white wine paired very nicely with each meal.
I have experienced the same healing and guidance from the ocean that you receive from the mountains. How wonderful you get to live in such a place! This quiche was good, and I can’t wait to play around with the fillings (I’m considering a Dorie/David hybrid taking the best from each).
What wonderful surroundings! Love all the wildlife you have there! And your quiche looks delicious! I will be making mine this weekend and catching up.
Dear Mary, such lovely pictures of wildlife that we do not even get close to around here. Our pictures of all these incredible creatures never cease to amaze me. Sounds and loooks to me like you have come home again, safe and sound. With wonderful friends and beautiful flowers to greet you. I am sure that you collected a lot of inspirations along the way…
The Quiche looks stunning – we love quiche around here, in just about every shape or form and Thank you for participating in the Food Revolution 2016. Such a worthy cause and such an important event! While this was just the first year for me as an FRA, I have made some wonderful and talented peolple already and gathered up as many impressions as possible so that I can get on planning a lovely foodie event around here very soon.
Andrea & Co.
P.S.: WIshing you a nice long Memeorial Day weekend!