Bourbon & Roasted Walnut Vanilla Ice Cream, before the roasted walnuts are added.
Can you spare five minutes to be silly? In these somber times we still need to step outside our life box of concerns and shake it up. You have lots of happy breaths stored beside those worried and stressful ones. Just dig deeper and gulp.
Raw Vegetable Slaw with Creamy Garlic Dressing
It’s CooktheBookFriday, time to share the exceptionally-talented David Leibovitz’s recipes with you. From his My Paris Kitchen cookbook, Raw Vegetable Slaw with Creamy Garlic Dressing and Galettes Complètes (Buckwheat Crêpes with Ham, Cheese and Egg). Because it’s homemade ice cream time, I pulled out his popular The Perfect Scoop cookbook and made vanilla bean ice cream embellished with booze. Why not? Bourbon and Roasted Walnut Ice Cream is so adult.
Galettes Complètes (in process)
Before the yummy food, let’s do silly. Recently, while on my 7,500-mile junket, I was Ms. Michelin, spending considerable time planning and researching my itinerary. Remember Michelin’s three-star system for recommending sights: Worth a trip; Worth a detour; and Interesting? Doing that certainly enhanced my experiences this past winter and challenged my limits.
Three baby Great Blue Herons are searching for Mom who is supposed to be bringing them food. Northstar Preserve 2016
This summer it occurred to me I should check out my own back yard. Although I’ve lived in Aspen since 1988, were there activities I’d missed or sites unseen? If not now, when? While most of you do not live in my Valley, these suggestions might trigger local adventures of your own. Wiggle out of your comfort zone. It’s healthy.
Mule Deer in Velvet Northstar Preserve, 2016
Here are five To-Dos-This-Summer from my List:
1. Music Appreciation, MUS-120. Dr. Thomas Buesch, Colorado Mountain College – Since moving to Aspen I’ve taken liberal arts courses from Dr. Buesch, the best of college professors. His summer 10-week music course, given in conjunction with the Aspen Music Festival, is always oversubscribed. This year I jumped in early, committed to the task and I’m all ’bout that bass. (IN PROCESS)
2. The contemporary Powers Art Center, designed by architect Hiroshi Nanamori of Japan in 2014, is located in a cow pasture in nearby Carbondale. The art center showcases Jasper Johns’ works on paper and is a memorial to the life of art collector John G. Powers, a longtime Valley resident. Worth a visit. (TO DO)
Marci Krivonen photo
3. Independence, Colorado. In the late 19th century about 300 people lived in this ghost town. Located 12 miles from Aspen, at 10,900’, Aspen Historical Society guides give engaging daily tours at this National Register Historic Site. (TO DO)
Independence, Colorado
www.independence-pass.com photo
4. PokémonGo, an outdoor, free smart-phone game. Load it. Play it. (IN PROCESS)
5. First Aid/CPR Class. Whether you’re almost 15-years old (I’m talking to you, Ms. Emma) or a Baby Boomer, take an American Red Cross-sanctioned First Aid/CPR/AED day-long class. I took a course, sponsored by the USFS, in June and was surprised to learn new methods and utilize life-saving equipment. It’s a responsible thing to do for yourself and others. (DONE)
These two baby Cooper’s Hawks are hungry.
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Before you start making your own summer list, here’s the lowdown on this week’s recipes.
RAW VEGETABLE SLAW with CREAMY GARLIC DRESSING by David Lebovitz, My Paris Kitchen
Why this works: Slice or chop up a 6 cup combo of veggies you already have in the fridge. Cabbage, endive, kohlrabi and fennel are a nice touch. I use the leftover dressing for dip.
Two main course servings/4 side salads
INGREDIENTS:
DRESSING:
1 cup mayonnaise
4 teaspoons red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
SLAW INGREDIENTS:
6 cups sliced, chopped or shredded raw vegetables, any mix of:
cabbage, red or green
radicchio or Belgium endive
carrots
beets
apples
broccoli or cauliflower florets
radishes
fennel
kohlrabi
avocados
hard-cooked eggs
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoon chopped chives, plus more for garnish
DIRECTIONS:
1. To make the dressing mix the mayonnaise, vinegar, garlic, mustard and pepper in a small bowl until smooth. Cover and chill. May be made 2 days ahead.
2. In a large salad bowl, mix together the raw vegetables. Add the parsley and chives. Toss with the dressing and mix well. Garnish with parsley and chives.
3. Serve immediately.
This adult Cooper’s Hawk, maybe Dad, maybe Mom (cannot tell) is waiting for me to leave. Not happy I am near the babies, I only stayed 5 minutes.
BOURBON & ROASTED WALNUT VANILLA ICE CREAM adapted from The Perfect Scoop, David Lebovitz
Why this works: Leibovitz’s vanilla ice cream recipe is my choice…always. To add this grown-up touch is fun.
About 1 quart
INGREDIENTS:
1 cup whole milk
Pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
6 large egg yolks
1 teaspoon pure vanilla extract
3 TBS Bourbon (or, Licor 43 or, your choice)
2 cups of walnuts, roasted and chopped coarsely
1. Heat the milk, salt, and sugar in a saucepan. Using a paring knife, scrape the seeds from the vanilla bean into the warmed milk. Then add the bean pod to the milk. Cover, remove from heat, and infuse for 30 minutes.
2. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.
3. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice.
4.. In a separate bowl, stir together the egg yolks. Gradually pour some of the infused warmed milk into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the same saucepan.
5. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
6. Strain the custard into the heavy cream. Add the vanilla extract and stir over the ice until cool.
7. Stir in the bourbon. Refrigerate to chill thoroughly, preferably overnight.
8. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
9. After the ice cream is churned, stir in the roasted, chopped walnuts. If not serving immediately, put back in the freezer to harden more.
Making buckwheat galettes
GALETTES COMPLÈTES (Buckwheat Crêpes with Ham, Cheese, and Egg) by David Lebovitz, My Paris Kitchen
Why this works: There are some gems I want to leave to the Pros and that’s how I feel about crêpes. Still, making this recipe, Galettes Complètes (Buckwheat crêpes with ham, cheese, and egg) was a worthwhile cooking experience. Try experimenting with buckwheat flour using this recipe or Dorie Greenspan’s Buckwheat Blinis with Smoked Salmon and Crème Fraîche or from the multitude of buckwheat flour recipes on Pinterest. To be correct, a crêpe is made with white flour and a galette with buckwheat flour.
The galette, made with prosciutto, grated cheese, and an egg, is quite rich in taste.
CooktheBookFridays is a virtual international group making its way through David Lebovitz’s My Paris Kitchen cookbook.To see what others have mixed up this week or to join, go here.
Hi, Mary, you live in a beautiful valley with wondrous wildlife! I’m so intrigued with your blog of personal adventures and cooking. Life is good.
Hugs,
How much fun!!! You had me at the bourbon ice cream. But seriously all of your dishes look great, as do your recommendations of exploring in place. As always, gorgeous photos.
I’m with you on exploring your own region. So many of us enthusiastically do and learn all we can when travelling, but put that sense of adventure in mothballs when we’re at home. You’re especially lucky, with all that gorgeous wildlife and wilderness around you.
All your dishes turned out perfectly!
The wildlife pictures are amazing. You have to tell me more about how you got the Cooper’s Hawk chick pix.
Your TO DO list for summer sounds good. The Power’s Museum is worth a visit if only for the breathtaking site and the view. The actual art may be beyond my “power” to appreciate.
And that ICE CREAM…me want some.
Bernie loves ANYTHING with an egg on it so I guess that will be something I make too. Looks like dinner not breakfast.
Hugs, TTR
Sounds like you are having a great summer so far! We are as well! Your grown up ice cream recipe sounds divine! I wanted to let you know we were so very close to the Gerald Ford Presidential Library but we didn’t have time to stop on our way to Northern Mich! We did however make it to one of my bucket list trips to Mackinac Island then to Beaver Island and Harbor Springs! Wow … what hidden gems they have there!
You’re back online! I am a terrible one for exploring my own region – I need to take a leaf out of your book! Nice work on all the recipes!
Between the summer-to-do list and the recipes, you feed my mind and belly with imaginations and delicious bites. Good to see you back blogging. Wonderful post and awesome pictures.
I must admit that I had a hard time moving past your first picture. That ice cream looks amazing and bourbon walnut ice cream sounds right up my alley. Between reading your post and commenting I even pulled out my own copy of Perfect Scoop to look this one up. Took me a few minutes of looking before I re-read the “adapted” bit. I will be copying you.
But I’m very happy that I eventually regained my focus and went on to read the rest of your post, because today’s is a particularly good one. You are so right, most of us are terrible back yard tourists. When I first moved to Germany I was actually a pretty good one and we had many wonderful weekend adventures. But the more “at home” I feel here, the lazier I become about it. Your post today is an inspiration and I will make an effort to do a little local sight seeing this summer.
I’ve only been to Independence! Guess I have to keep coming back! The slaw and ice cream look terrific. I’m not into runny yolks, but would happily eat the crepes topped with scrambled eggs. I miss pushing my culinary experiences via Dorie and David. I need to crack open both cookbooks again. Good to see you posting again. xoxo
All your recipes look delicious. This galette recipe was interesting but just didn’t work for me. I’m not into
uncooked eggs. I should have gone with my first thought of a fried egg on top.
Wow!what a great job! All your recipes look sensational!
Sounds like a great summer, Miss Mary! And a tasty one, too! That ice cream sounds divine. I chuckled when I read you’re taking Music Appreciation. In my other life as a grad student (music history) I have taught many a music appreciation course. What textbook are they using?
The text is Roger Kamien’s “Music, An Appreciation.” Friday night I heard Joshua Bell play Saint-Saens Violin Concerto #3 in B Minor, op.61 and today I heard Midori play Tchaikovsky’s Violin Concerto in D Major op. 35. Quite the week-end. I forgot you played in the symphony orchestra. Don’t you play a horn? That’s impressive. BTW, did you know Vivaldi was a redhead? I am full of trivia that I can entertain you and Marcel and Noodles with this winter.
Powers art museum has been on my Aspen summer bucket list, too. Thanks for reminding me to visit it.
Your posts are the best, Mary! The grown-up ice cream on top of the other recipes is a treat. Did you know that today (7/17) is National Ice Cream Day? Howard informed me of that a few minutes ago as he went to get himself a bowl, though not homemade. Your Aspen summer to-do list inspires me! I always seem to make a list and don’t follow through. I think you just lit a fire under me! And I think I’ll include eating at the local creperie (we actually have two!) on the list!
Oohh, bourbon ice cream! Jack Daniels is one of my best friends.
I am constantly making the Rosemary shortbread recipe you demonstrated . Keep these gem ideas coming., Ranger Girl.
I love your personal learning- how fantastic and what a variety of experiences you are doing. You got a lot of cooking done and thank you for the difference between crepes and galettes. I was not aware of that. That ice cream looks very good, we are such ice cream lovers in my house- one I will have to try.
Hi Mary, I cannot figure why your Posts don’t come to my inbox. Anyway, just hopping on to see what you are up to, and as always, lots. Love your dishes, and, the idea of exploring ones own region. Coincidentally, my grandson has a week free from camp- and I had been reflecting on just such topic, so we shall be exploring lots from Valley Forge to a double decker bus tour of Philadelphia, to a horse and buggy ride in Amish Country, Lancaster all of which I look forward to! Wishing you lots of fun adventures in the remaining days of summer!
You always have such great adventures, MA! We are just starting to explore this state… I think St. Augustine is going to be in the next few weeks. And I agree with you that the galette richness hit us too. So delish though!
Mary… not MA! Not sure why my phone autocorrected that…
What a great post. Nature, wildlife, ice cream. It’s all good! Your galette looks very tasty. And your slaw is beautiful! I love that bowl too!