Category Archives: Cooking

Whew!

ImageI remember the last two weeks of grade school swim lessons when, all of a sudden, the weather changed. Instead of baking in the sun, a cool cloudy day left us all shivering as we walked home.  We were mournful.  The onset of cooler days portended confinement, classrooms, organized play at recess, and an end to days with time in them.

In contrast to our mood, there was relief — both from the heat and from the prospect of a break in 24-hour parenting — for our parents. The season shifted away from root beer floats and popsicles toward pencil boxes, notepaper, Big Chiefs and mandatory pocket-packs of tissues. 

If you are wiped out from back-to-school shopping, there are a bunch of ways to put Colorado growers’ veggies and fruits to work.  We liked these shortcuts too, and this 10-minute tomato sauce and this salad (beautiful photo, by the way!)

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mmmmnmelons

Can you ever ever ever get enough of these guys?

They are the complete breakfast, the perfect landscape on which to build a lunch, in something liquid,  the surprise addition to dinner, and lovely after dinner (or before.)  And they say summer — summer that is too quickly approaching September.  But then, September has its own deliciousness.

more tomatoes

Find at http://www.nytimes.com

Would be nice to think we started this trend but, really now, half of the northern hemisphere is just luxuriating in tomato season.  So we weren’t surprised to find the NY Times Food Section in sync with us — or vice versa.  And if you need to know a little more about this lovely fruit, they offer a master class here.

In your tomato delirium, you might have missed this tomato tonnato — we think you might want to try it out.

…that time of year – part deux

This looks like it’s going to be a tomato weekend… and try this one out, too.  Add some rustic bread and a little salad.  As always, to be enjoyed with friends, in what looks to be a cool evening (put a sweater on!) and pour one perfect glass of wine to go with it.

Our thanks to Punchfork!

It’s that time of year

    We can’t get enough of them!  And then there’s the “what to make?” problem.  Start here for the freshest option.  Add a glass of wine or a summer spritzer with peach slices.  Sit outside.  Preferably with good friends.  Enjoy your Colorado summer.

Springtime in the Rockies

Bless your little Irish heart and every other Irish part.

We all recognize the earliest signs of spring, even here in the high country where spring occurs from May 19 to Memorial Day — with the possibility of at least one fat wet snow in there.  We have years of experience with enticing, warmer-than-usual March days between reruns of winter.  Our snowiest month is usually April.

Our signs of spring, whatever the weather, are college basketball playoffs and St. Patrick’s Day and then the anticipation of Easter and Passover. 

Reminded that college basketball and the snake-banishing St. Patrick are forever entwined in our 21st Century culture, I was steered to a savory hard-Irish-cider dip (along with soda-bread croutons and shamrock-bacon confetti) at 1finecookie.com .  Now that is March Madness.

Almost any raw crunchy vegetable will go down better dipped in aioli. And then Food Republic comes along with a recipe for Redeye Mayonnaise courtesy of the chefs from  momofuku. (It actually calls for coffee and Thai hot sauce – but I tried it and it is wonderful.)  If the hectic basketball schedule begins to wear you down snack-wise, fall back on the very best basics: salsa and chips of some variety.  The Pioneer Woman cookbook has the perfect restaurant-style salsa for your munching pleasure.

Lafujimama has this incredible looking shamrock smoothie for a dose of liquid Irish luck.  And I found a guinness chocolate pudding on closetcooking.com.  That just has to be worth a try…

Good + Food

Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine — how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beautified Strawberry.  – John Keats (1795 – 1821)

 We heard there was a Decadent Wellness seminar at tomorrow’s Keystone Culinary Festival.  (Here’s Channel 4’s piece on the entire fest.)  We just liked the combination of “decadence” and “wellness” — people don’t use those two words together enough, these days!

 So we thought we’d go in search of likely foods that fit the description.

 Jacob Conover made this really fresh, light unnamed salad of

  • Grapefruit
  • Papaya
  • Ataulfo mango (the meatier, beautiful green to blush yellow kind – also known as champagne mango)
  • Sunflower sprouts
  • Leeks
  • Red Fresno pepper
  • Habanero pepper…

 …dressed in its own juices – we listed them in order of proportion, high to low, but the mix is up to you!

R.J. reminded us of all the kiwi fruit that is known, at this time of year, for its color, shape, natural design, succulence and flesh.  All this and a great source of Vitamin C.

 Kim thinks almost any kind of organic fruit smoothie  qualifies as decadent (ideas start with one from Alfalfa’s in Boulder.)  

Carrots + asian pear + granny smith apples + a vegetable juicer = “vibrant” flavors.  This comes from Justin, who says he was shocked at how good the combination was. 

Voluptuous stemmed strawberries are the definition of decadent wellness – eat them all by themselves (vitamin C, calcium and iron) or dip them in your most decadent creation (we are dark-chocolate people!)

Now, enjoy your weekend.

 

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony. – Fernand Point