Monthly Archives: January 2012


Wonderful Super Bowl snack idea from Marcus Samuelson:  buffalo chicken potstickers.  Go team!



We are almost all chile’d-out, but it is still winter and there is still one more game to watch.   Fans of basketball, hockey, baseball, tennis, and golf  — don’t take offense…take the poll.   

So, anyway,  we went in search of hearty stuff you eat out of bowls – with a spoon – preferably a large spoon. 

We tried Southern Potlikker noodles with mustard greens from the latest Bon Appetit.  Although it arguably requires a fork, it is just so warm and comforting. 

I can count on one hand the number of people I know who have even tried borscht, but it is not only a great winter soup, it is RED – wakes you up from your winter slumbers and, by the way, it is the lesser color of both teams in next Sunday’s championship game.

The links between Super Bowl and borscht are few – there’s always The Russian Tea Room in — yes — New York, home of the Giants, whose delicious recipe we used.  If you are willing to stay out until four in the morning or so, you can watch the game at Bleachers Bar in Moscow (1, Volgogradsky Prospekt; Metro: Proletarskaya, Moscow.)

If you are stuck in New York instead of partying in Indianapolis, here are the ten BEST Manhattan spots (we bow to for this list) to find Manhattan Clam Chowder.

Martha, Martha, Martha has an easy to follow New England Clam Chowder that is likely to comfort Patriots fans who have to watch the game from somewhere in the vicinity of the Charles River.

Just super.


Gabe Mulligan brought his copy of mediterranean: food of the sun  to work, and it’s become my favorite, too…straightforward recipe instructions (few with more than four steps) and just beautiful  photographs (inspiring, if you have fruits and vegetables to use up.)  Best of all, as the title implies, there is so much sun in those pages!

Plan to eat out during…

Denver Restaurant week.  See all the participants sorted by neighborhood

(thanks to The Denver Bucket List.)  Denver Restaurant week is February 25 to March 2 – but you have to get your reservations in now!

State of the Onion

Are we hearing strains of Hail to the Chef?  No, Article II, Section 3 of the U.S. Constitution does not require this particular report, but we were thinking about onions the other day and thought we’d do our best.

Kim Prall came up with another perfect (and perfectly simple) winner, a little ahead of the Vidalia season:

Grilled Onion Blossoms

  1. Core the center of Vidalia onion or any sweet onion ¾ down and discard core
  2. Place one pat of butter in the onion
  3. Place one beef  bullion  cube in the well with the butter
  4. Wrap the onion in foil approx 3 times the size of the onion pulling the excess foil into a blossom at the top
  5. Twist the onion in the foil tightly leaving the excess foil flared out
  6. Grill on a hot grill for approx 30 to 45 min.  Onion will glaze and brown  on the bottom

Looking through the Winter foods section of  Sunday Suppers At Lucques we found possibly the best onion tart recipe ever  (on page 297) — because, of course, cantal and applewood-smoked bacon can’t help but improve onion tart. 

The What’s Cooking America website has loads of onion recipes, and if it is snowing where you are (as it is here, on this SOTU day) you might be seriously into French Onion Soup the Cooks Illustrated way (by way of the site) because you carmelize the onions in the oven instead of standing  at the stove for an hour and a half.

Stay warm, America!  

Colorado Organic Chefs

Great answers from Colorado organic chefs Alex Seidel (Fruition) and  Ryan Hardy (Montagna).

Stock Show Food

Never approach a bull from the front, a horse from the rear, or a fool from any direction

This morning’s biscuits and gravy (scent courtesy of Ed Selser) reminded me of my Grand-Dad.  He was a cowboy, as was his father, until he married. He’d saved enough to buy a ranch in Kansas.  Later he owned a livestock auction in southern Colorado. 

He liked to come up to the Stock Show in January, and somehow I wrangled invitations to go along with him.  As the last of five kids, I considered it a key moment in my short life to wear jeans and boots, to go alone with him, and to listen in as he talked to cattlemen and others – adults — about the previous year, the markets, feed, weather, breeding … I didn’t understand everything, but I pretended I did.  He taught me how to say “hawg” and he called me “Windy” because I talked a lot.

Even during the years I lived in the city, on the East Coast, I made cowboy food in January, and I  remembered our ambles through the pens.  I remembered freezing feet and my grandfather holding my coat collar — to keep me from wandering and a safe distance from the hooves of giants.

Cowboy Beans

2 cans pinto beans
Vegetable or chicken stock
1 c. diced ham
½ teaspoon salt
1 teaspoon black pepper
½  teaspoon cayenne pepper
1 Tablespoon chile powder
  1. drain and rinse beans; pour into a pot, add spices (except salt) and ham;
  2. add 1-1/2 cups stock and then water to cover
  3. simmer covered for two hours; salt to taste
  4. consume with cornbread
Variations: These beans can be as mild or warm as you like.  We sometimes add finely chopped yellow or white onion and a clove or two of garlic.  For more heat and more long-lasting heat, you can try anything from Tabasco to great (and somewhat evil) local sauces like  Danny Cash’s Bottled Up Anger.

Of course, cowboys always like t-bone steak with broiled onions.  And although the recipes at Chez What? may have had more to do with the Dallas Cowboys than the Stock Show type, they are great alternatives.  Speaking of heat-sweetened onions try out awesome grilled onions and grilled chile relleno from Recipe Goldmine

If you can believe it, the Cowboy Showcase website provided me my first encounter with a dessert using 7-Up, but I think I actually remember the kind of blackberry cobbler I found on the Pioneer Woman blog.

If campsite cooking is your thing, try the Scout Camp Stew (none of the scouting organizations are responsible for the content of this recipe.) I blame my affection for Shepard’s Pie and Hachis Parmentier on having consumed this “stew” at my first organized overnight camp, and it is a great recipe to make with kids.

Scout Camp Stew (for a crowd, obviously)


  • 4 – pounds ground beef
  • 1 – teaspoon salt
  • 1 – teaspoon fresh ground pepper
  • 1-1/2 Tablespoons garlic, minced
  • 1-1/2 quarts beef broth
  • 2 – medium onions, diced
  • 4 – medium potatoes, diced
  • 2 – medium carrots, diced
  • 4 – stalks celery, diced
  • 2 – bay leaves
  • 1/4 – teaspoon dried rosemary


  1. Bring large pot to high heat; brown the ground beef. 
  2. Reduce heat to medium temperature. 
  3. Add diced onions, celery and carrots; stir until onions are softened
  4. Add salt, pepper and garlic.
  5. Add the beef broth and stir into the ground beef and vegetable mixture.  
  6. Add in potatoes.
  7. Pour in water to cover all and bring pot to a simmer. 
  8. Add the bay leaves and rosemary.
  9. Reduce heat to low to medium. 
  10. Cover the pot and cook for 1 to 1+1/2 hours. 
  11. Potatoes should be just tender.


Today @ the Stock Show