Tiff's Table

Oh Canada!

Michael and I have welcomed this year with another incredible ski trip but this time we flew West and touched down in Nelson, Canada.  After a year living so far from mountains, snow and simply cool weather we were searching for something pact full of deep powder, endless terrain to explore and a new town to discover! We couldn't have ever expected to find Nelson, Canada, to be so inviting by the locals and the food to surprise us with every restaurant, pub, or cafe we visited. Because, as most know about us a ski vacation isn't complete with out great food to compliment the overall experience. We chose right, with having some time at White Water in Nelson and also its sister mountain Red in Rossland. We have been charmed and delighted.

So what do we  look for when visiting a new restuarant, and truly what we crave when we are skiing and snowboarding most of the day? Well, first we are starved and need something comforting and savory. With out any direction on our first day found ourselves in the local spot called' Mikes Place' surrounded by an array of skiers, older and young with a lot of energy and action to keep one from being alone or bored. They had specials and usually something for any type of craving. If you like curries, canada is very familiar with the flavor profiles and spices. Along with hamburgers that are only made of local meat, topped with a local cheese and captured in a wholesome bun that is of course locally made. Soup of the day is usually borscht or another hardy concoction that seems irresistable when you are chilled. 

Nelson also has your Cafes and bistros that will definitely impress any food loving visitor. We started each morning at this bustling cafe called Oso Negro meaning 'black paw' that roasted their beans daily and offered an array of organic, vegan, wheat-free pastries and muffins along with take away Oso baguettes filled with local goat or smoked cheddar, basil, sun dried tomatoes and cucumbers. For a warm and hearty breakfast there are the 'breakfast bun'; which included organic free-ranged eggs, cheddar cheese, sprouts on a spelt bun. You could add bacon, banana peppers and nut spread which likely we did. So basically every day we would join the locals with a hot cup of dark roast coffee a gluten free blueberry corn muffin or breakfast bun, sit and read the paper and talk about the day. Lunch was kept simple with either picking up a baguette at the cafe or enjoying something at the base of White Water.  Michael and I are use to the overpriced hamburgers and sandwiches that is typical fare at most moutian lodges but again surprised by the very well balanced menu they offered along with local beer and wines by the glass. We went with a bowl of chile con carne that we shared and served with a delicious chunk of corn bread. The chile was your basic formula of corn, kidney beans, ground beef, green peppers and chunky tomato stewed to perfection but hit the spot for both of us as we were eagered to get back out on the mountian. Another afternoon we shared the yam fries with a garlic chipolte aioli. Not the most healthy, but with the amount of activity we were enjoying we thought why not, it sounded perfect and it really met the craving of sweet and salty as the aioli really made it special. These were house made yam fries and not just a bag from the freezer and the aioli was made with eggs and not just mayonaise and you really could taste the difference.

Apres food was another story for us, we generally would try to wait a bit later but sometimes you need something right away and in that case it was a steak sandwich from Mikes place and or honey cajun wings that were then baked and then served. The steak sandwich was served open faced on garlic toast with crispy onion wings and sauteed mushrooms and it came with a potato and leek soup. Delicious and all-around very satisfying in all degreees. The wings were served very hot and with just a nice balance of sweet and spicey that kept you wanting just one more. The meat was tender and juicy as you sunk your teeth into the crispy skin that had the kick of cajun. Okay, so we weren't eating the most fancy and healthy off the menu but it was all fresh and done well, so we enjoy those simple delights when we aren't in the kitchen. 

A little nicer dinner we enjoyed was at this home that was turned into a cozy little bistro called Bibo that sat on the side of the hill just off Baker street.  We were drawn by the chalk board sign on the corner of the street that said chacuterie and cheeses, so that is exactly what we ordered.  After choosing a nice glass of red wine we were brought a board of cured meats-locally made, and three different types of cheese; gorgonzola, raclette, and a brie. The cured meats were sliced thinly as they should and piled individually; one was similar to a prociutto with a great fat line, another a saucison with a hint of clove, and the third remided me of bresoala-a dried cured beef.  Dividing the meats from the cheeses was a thick line of dijon mustard, then a nice apple chutney to one side, roasted and sweetened mix nuts, and a dish of olives and pickled peppers. A basket of sliced baguette was served ont he side of this one incredible board of Michael and I favorite nibbles. Since we were just enjoying the simple tastes of cheeses and meats we went for the foi gras rillettes with crostini and wild blueberry compote to finish the evening with our wine. The rillette was served classically in a small crock with crispy endive leaves and toast points. This was our second night and Nelson and we were on a vacation high at this point. Great snow, great people, and great food what more could we ask for? 

After several visits to the local watering hole for pub-fare we decided for out last night in Nelson we would go shopping and stay in.  That evening we stopped over at the local fish market two blocks down from our place and picked up some fresh PEI mussels, manilla clams, and a filet of RockFish, than walked down to the co-op for fresh black kale, mixed greens for a salad that would be dressed by a locally made dressing, and I splurged on a nice semi-soft sheep and cow cheese to snack on while we prepared dinner at home. Michael picked out the Tomato and roasted red pepper soup, and the essentials; garlic, shallot, and a nice bottle of white wine to accompany the shell fish.

When we returned home with our ingredients and walk around Baker St. Michael got a pot out and starting heating a little oil, chopping the shallot and mincing and smashing the garlic clove and adding it to the pot, immediately the room began to smell of something great. Mussels and clams went right in since they were beautifully cleaned previously and then the tomato soup. The molluscks started simmering and opening up, as a great sign of very fresh shell fish, and not one didn't open. He also sliced up a stick of spicey pepperoni and added it to the pot contributing a flavorful heat balancing out the sweet and creaminess of the soup. In the mean time, I cleaned the black Kale, tearing the leaves away from the spine so Michael could rough chop it and add it into the soup, sliced the cheese for snacking and poured two glasses of white wine. The Rock fish was seasoned and seared in the pan with the extra chopped Kale that we then added the 'free creamers' from the fridge to add a touch of fat and round out the fiberous leaf. In about 20 minutes we were sitting at the table with each a bowl of mussels and clams nestled in a rich tomato soup surrounded by wilted kale and pieces of pepperoni, along with a mixed green salad dressed and served on the side of our pan seared Rock fish and creamy wilted kale. Amazing dinner, by my amazing chef husband who can bring together a five star meal with little accessories and ingredients. Mussels being one of my favorite foods that I usually eat when I am visiting my favorite restaurant in Avon, Co, I was in heaven. We were completely satisfied and full not wanting anything more but another sip of the white wine that was from the BC area. What a perfect way to finish off a great week of skiing in Nelson. 

Thanksgiving in Dubai

Pies are baked.

It took me time to decide (because decision making is not my strong suit) on which desserts I would be preparing this year for Thanksgiving. Many variables came to mind: those on a diet, those who don't like fruit pies, and if you are serving a sweet potato casserole how do you eat a slice of pumpkin pie after that? Well, I came to a conclusion that a gluten free clafouti with brown butter apples would be the semi-healthy choice that is comprised of almond flour and unsweetened coconut milk along with cooked apples and reduce apple juice with a vanilla seeds infused. Second choice would be a house favorite, Key lime pie but this time the crust would be crushed mint chocolate cookies instead of graham crackers. The third dessert had to be my favorite to make next to cheesecake and thats a traditional apple pie with a top crust.

Having the day before to finish the desserts and also have the cranberry sauce set and chilled before tomorrow was a relief. Its known to most pastry chefs that if you don't get into the kitchen early or plan far in advance you will be fighting for oven space and most likely endure more stress than needed when you have many other details to think about. For me a daily routine besides assisting Michael in the kitchen is making and serving drinks, setting the table, and keeping a clean kitchen which allows Michael to continue to make his magic happen without having to be interupted.

That being said, having the day to enjoy peeling and slicing apples and tossing them with raw sugar and lemon juice and waiting for them to create their juices before spooning them into a pre-baked pie shell was almost relaxing. I honestly can say I saved the apple pie to bake last because it is my favorite. I even let out a congenial sigh when I took the key lime pie out and put the clafouti in to the oven and turned to the fridge to remove the pie dough disk and begin rolling out the bottom crust. I had a smile on my face when I proudly walked it over to the freezer to let chill for 15 minutes before baking. I knew I was on my way to baking an apple pie. I sound crazy I suppose and crazy to be proud that when I reached into the oven to check on the crust, I burned myself-careless move some would say but for me it was a sign that I was baking and not just one quick dessert on the fly but multiple and that is a good day to me. I was hoping that it wasn't going to take me most of the afternoon but I wasn't completely alone in the kitchen, there is always visitors, workers, and occasional kid running around. 

Thanksgiving is truly a family holiday, it is not the same unless you are sharing your table with those you love. That can just be your spouse, child or best-friend, but when you are passing around the mashed potatoes and stuffing, you can't help to think how thankful you are for that person you are sharing this meal with and being thankful for moments like this that you reflect on the year and all that surrounds you that truly a blessing.

I am thankful for many things, and as hard as it is being so far away from my family as they gather together on Thursday, I am glad to have this opportunity to cook with my husband and share our gift with new people each year. We  have the freedom to prepare our favorite dishes along with theirs and be a part of someone elses tradition.

We are thankful for the strength each day God has given us and the talent to create something special and tasteful for a family that has truly opened their home to us, we are not just the chefs but sometimes a friend. 

Party Food!

Yesterday was a big event and Michael and I cooked and served for 15 some odd guests with many different pallets, likes and dislikes, but we achieved to please the crowd with a variety of fun spirited foods packed with big flavor. It all started around noon with deviled quail eggs with smoked bacon, local cucumber boat filled with lump crab meat, and a bloody Mary shot with a double bite grilled cheese sandwich. We moved forward with a couple hot bites for instance; spinach and gruyere puff pastry, vegetarian taquitos with guacamole, and All-American mini corn dog with yellow mustard and ketchup. Then we moved into a more complex sample with shrimp spring rolls wrapped neatly in rice paper with romaine, basil, carrot, and quick pickled cucumbers. Michael's new favorite: a Wagyu sirloin sliced thinly- flashed cooked, then layered with cucumber, red bell pepper, and green onion ginger aioli in a sweet bread-better known as a Banh mi sandwich. He followed those amazing flavors with a traditional but not so traditional one-bite wagyu hamburger with smoked aged cheddar melted over a slice of onion, a slow roasted tomato, and the pickle. They were happy and easy to be quickly consumed. If that wasn't enough we wrapped crispy duck confit in a warmed crepe with sliced red pepper, pickled cucumber, hoisin, and a drop of sriracha for added kick. Skewered sausage and vegetables grilled and placed on our DIY peg board allowing us to serve many skewered items clean. A party with us would not be complete unless there was pizza! Margarita, pepperoni, and mixed grilled vegetables served across a wooden board about 3 feet long enabling us to display an assortment of choices and flavor.

Yes, there was a dessert because who wouldn't have a sweet tooth after all the savory, plus it was a birthday celebration. I prepared the two favorites for the birthday king, a small bite of cheesecake and vanilla custard filled profiterols, along with skewered mixed fruit. Everyone was happy and satisfied as they washed each bite down with a home-made mojito or a glass of French Rose.
I can't say we weren't tired in the end, but we were pleased with how the food tasted and served, along with it being a smooth ride through out the day. You can be happy to know we had the next day off.

I have a gift of "food nostalgia" and you may wonder what that is exactly. Well, I believe its when I smell, taste, touch, see, or hear about certain ingredients, flavors, dishes, that immediately remind me of a specific time I ate something like it or similar. Not a day goes by that the food I eat doesn't remind me of a meal I had growing up, a dish I enjoyed with a friend, or on a date. I am saying all this because, for the first time today I heard myself sharing a food story to Michael and I sounded like a broken record. For a moment, I felt as if I had shared this story before, or it was just an hour ago that we had lunch and I had a memory I needed to share. Strange when all said and done.

Zanzibar, is truly a piece of paradise and Paje by Night has been an oasis that enbraces relaxation and adrenaline for fun at the same time. Slow mornings, sipping on Africa's best coffee, juices, and a good book as you wait for the wind to pick up in the afternoon. The brisk pool brings life to your body, then slowly warm up from the sun drenching your skin.
The evenings around here continue to be just as relaxing, after a day in the sun strolling on the endless beaches or kiting through the crystal green sea, you discover a open hut that is serving fresh local fish sashimi style, a whole lobster stir fry with Thai chilies for heat, and a green mango salad with the perfect balance of acid and sweetness. A breezy evening under the stars, music to unwind to, and another few hours to read before turning off the lights and begin dreaming about another day in paradise.

Lake life

Road trips are always a way to unwind and just take in the country where you call home. Home has become more real to me then ever. Living abroad with a 12 hour time difference from the ones you love and miss makes you crave home like your favorite snack, that being a blue cheese, fresh bread and an amazing olive oil. 

Summer makes you think of time on a hammock, the wind blowing through the trees as the sun warms your body like a blanket. Colorado summers are something to experience and remember. The wild flowers popping up along the road side, the river rising and rumbling along the rocks carrying unbelievable trout that are dodging the patient fishermen. The mountain peaks still holding onto the last clumps of snow, as it melts and runs creating gushing waterfalls that the lonely traveler stops to capture its beauty, continuing down to the river where the deer are sapping up as they welcome the summer. Summer in Colorado should never been missed nor forgotten. 

 Michael and I now embrace our "summer” home in Minnesota on cross lake, where the melting of snow and thawing of ice awakens the fish and local fisherman begin to stock his freezer with the first catch of the season. We come back with eagerness; excited about the food we will cook together in the grand ole kitchen where we hang out everyday. What I really love is the space; it’s enough to be a baker while Michael works on prep for breakfast, lunch, or dinner. The houseguests are ever changing each week and we have more to serve and make happy with food. 

We have many homes, our work place on the lake is one, and then there is the place we sleep, the Dubai kitchen, and our tiny apartment on the marina. Then there is Silverton, Colorado, where we store our things and call home when people ask where we are from. If people ask where we grew up, Michael says Ohio and the Appalachians. I say, California and the South. Where do we want to settle down and have a home? Well, I'm not sure if that will ever happen. 

Food during the summer on the lake offers many ideas. When it is raining in the morning and you just want to stay in bed you think how lovely it would be to enjoy some warm buttermilk biscuits smothered with jimmy dean sausage gravy along with a single runny egg. Another morning, the sun is shinning and the smell of evergreens and the mist of the lake greets you, it's time to pour some pancake batter in the skillet for a stack, along with crispy apple wood smoked bacon, and hot maple syrup. 

Lunches on the lake house will vary from comforting soups, salads full of farm stand vegetables, sliced watermelon, and hand picked raspberries for snacking. There will also be pizza days, fish and chips, and grilled steak tacos. Keeping it fresh and ever changing is our plan and shopping at utilizing the local vegetables as much as possible. 

Timing is everything and as always predicting the day is a task. Dinners are done right with al fresco dinning with a lake view that includes three courses challenging us to build a new menu each day that will keep them excited about the food we cook. I wonder how we do this, but know we just take one day at a time, sharing our passion in the food we serve. 

Michael has been thinking about cooking on the lake for sometime and as the time approached he made a purchase for a smoker. Not just any standard smoker but an all American "Yoder" made in Kansas. It's beautiful, efficient, and he is proud. In Dubai he was being creative with making his own one-time use smoker pouch out of foil, creating the right temperature for slow smoked meats, but now he has the real deal that will be able to handle the volume of food we will be smoking the rest of summer. He already has smoked the most amazing pork ribs, tender, moist and the flavor from a smoked rub, and his legendary BBQ sauce makes it a "ten". 

For the fourth of July Michael smoked beef brisket for 14 hours that we started at 5 am along with the pork butt.  Closer to dinner we grilled some bratwurst and set out the skillet green chili corn and pork baked beans.  Allowing the family to choose from a pull pork sandwich, or slices of beef with great accompaniments for a traditional BBQ. Everyone was happy and full, meaning we did our job well. With plenty of leftovers we were able to turn brisket into a hearty chili and the pork to a green chili pork enchiladas. We really enjoy creating meals out of the extra and seeing it enjoyed all over again.

The summer has been amazing already, surprising us how we have become Minnesota lake people. We have had time to fish, wake board, Jet Ski and even surf behind the boat. We also both love the stand-up paddleboard on Crosslake and Booker has been great at riding along too!  We have him swimming and chasing geese off the property.  What a difference from the summers in Colorado, with cool weather, the wild flowers, and hikes around the San Jauns. Happy in our new summer home on the lake where we cook, serve and entertain. Just doing what we love. 

 

 

 

Where we have been

I am writing from Michael and I new flat in Dubai. We are proud residence of a one bedroom apartment on the 13th floor in a new tower called Silverene. Yes, its very similar to the town we use to live in "Silverton", but a completely different view. Our view is of the Marina and other towers that surround us, we have a grocery store at the bottom floor, along with a dry-cleaning service, and pharmacy. I now have a great place to run in the morning around the Marina and down by the beach. Working out is important when your life is food and all there is to do is eat. 

Ikea was our shopping headquarters when it came to furnishing and decorating our place, which now looks like a showroom piece, Michael is one interior decorator. He also has become a great kiteboarder, after a month of settling in our home it was time to focus on ourselves and including a little activity in our day. On occasion the wind blows and we can only hope its on our day off so Michael can kite and I can relax in the sun. This is the time I can sit and read and journal which also has become sparse. Getting on track, making time for yourself and remembering how to relax is important to enjoy the day. The scene is more than just another beach and typical beach goers: it is the desert, the Arabian Sea, a Mosk, and the World's largest building the Burg Kahlifa. The sand dune parking lot is also a scene because here in Dubai the Jeep or truck  is not your everyday car its more of Ferrari, Lambourghini, and my favorite the four-door Porsche. 

Cooking: the element that has brought us to where we are has been nothing less than an experience that is new every day. I can honestly say that culinary school did not teach me anything about serving in a home at this level, but my past jobs like babysitting, cleaning homes, occasional party planning, and the reaccuring dinner outs has been what I rely on. Our job is not about cooking three meals and calling it a day. Its being part of a family, entering their lives daily hoping to excite, surprise, and make them want more of our food. At the same time, cook kid and toddler friendly food, entertain the kids in the kitchen when they come exploring, and shop-never ending shopping. I love all these things-in a sense of the responsiblity of taking care of their needs and serving them in and out of the kitchen. Michael enjoys the unexpected day along with the change of menu daily, with that being said, it is all up to him what will be for breakfast, lunch, and dinner. Yes, they do mention likes and dis-likes along with cravings or food they might like to eat some day. We are so lucky to have a family that truly loves food as much as we love to cook, it keeps each day interesting and learning experience.

The weekend begins on Thursday night and Friday is church day, saturday being a typical car wash day on the Jumeriah Palm, that being where we work.  The palm is the man-made island they created that is complete with the Atlantis Resort at the top. Our view from the kitchen is a pool and their private beach and occasional pet lion going for a walk. 

Enough about the elaborate lifestyle people have and we don't fit into because we are still the two that are happy with making our own pizza, ordering sushi in, and watching food episodes on our computer to relax after a 12 hour day. We either want to be out to dinner with our couple friends, making tacos at our friends house, or falling asleep early because we can't help it. The bookstore is an incredible place to lose many hours in along with trying to drive from point A to point B. Sometimes we take a cab so we can take a nap on the way to shop or home from a long dinner. In Silverton, walking was pretty much it unless it was raining and I would just ride my bike faster. Oh the memories of the simple life- the one paved road and endless trails to run, sometimes I wish we could just go back.

Dubai has opened our eyes to many cuisines, ingredients we have never cooked with, and food that truly transports you to that country. We just discovered a Korean market that we can get a variety of kimchi, ingredients for true asian cooking, and a bottle of Sciracha. (thank you mom for bringing some from the states) Lebanese is very prominent along with the best Indian, Japanese, Korean, Thai, French and the list goes on. Well except Mexican-that does not exist, unless you like El Chico. The problem with the variety of cultures and traditional food at our fingertips is the cost of eating at all of them, that is where life becomes expensive. We realize that you have to use self control and budget and remember the vacation that awaits when we have the time-we must save!

I usually write about the food we cook and taste, but I thought after the amount of time I have allowed to go by I should start from the beginning. I wouldn't call it writers block but procrastination in a bad way. Being tired is no excuse but only the fact that after the day I mostly feel like reading and blanking out. Here I am, excited to share the new place Michael and I find ourselves, embracing a city that is one of kind and cooking together as we love to do. 

 

France

Another chapter to a life that has never been less than ordinary also makes for a good story.  Moving frequently started at a young age and has possibly become a part of whom I’ve become-craving the change, the unknown, and a constant mystery, what will tomorrow bring? 

I was never great at making decisions, Breakfast: will it be toast or cereal, should I have biscotti with my coffee or will it be a Chai latte.  Should I go out to dinner or dine alone this evening, these questions I gave much thought too. But when it came to long-term decisions that should be checked and balanced I often just go with feeling and my heart: Marriage, Europe, and a career change that took me half way around the world.

Married to a chef and working with him full time is and has been an adventure all in its own you can't prepare yourself to be a wife and co-worker. It has its benefits simply eating well and always with someone who is as passionate about food as yourself. 

We have been working for a wonderful family that is based in Dubai, but spends time in Minnesota during the holidays and summer (Dubai is just too hot).  With accepting the position last week, we planned a wonderful holiday before we settle in Dubai on February 1st.  With endless choices, the world map being our guide and unlimited places that we haven't seen together makes the decision that much more difficult. We narrowed it down by both wanting a physical vacation, because we all know the holidays brings on extra pounds. We (or just Michael) looked for the country that was getting the most snow.  Canada was up there but we were after a more significant and breathtaking place and that became France.

We arrived in Genève, Switzerland, January 10 in the afternoon after a flight from Indiana-Chicago-London, and now all our concern was did our baggage arrive and where are we staying this evening?  We rented our car and found our last bag that didn’t make it on our flight but the following one-a sigh of relief, and began our journey into the French Alps.  It was becoming late and we needed the Internet to help us book a room and also a bite to eat. We grabbed a couple pastries and a coffee and were able to find a cheap room in St. Gervaix, France, and also a great place to ski.  With no GPS, or map we followed signs and somehow drove up a winding road saw a beautiful church and a lit up sign that read Hotel Val D’Este. We settled in, carrying only the essentials up the flights of stairs, then out the door to find dinner nearby. Of course since we are in France there is always a Brasserie or Café and went for what looked like a local place to hang out and have a beer and a descent dinner. I chose a ham and cheese Panini and Michael had a Saucisson on a baguette, with that being said the ham is Prosciutto and the cheese Emental and Michaels sandwich was just as it read; slices of wonderful cured sausage on a crunchy yet chewy baguette. Perfect and all we needed to finish a day of travel and welcome France to our life for the next two weeks.

The sun lit up our room in the morning and excited us to get on our gear and ski our first day.  Croissant and espresso was necessary to begin any day in France and also to help ease into our first day back on the snow and enjoying each moment. The mountain is big- needless to say but wide-open, endless terrain that it would take days to cover it all. We didn’t rush we were just in a bit of shock still that we were where we are.  Had lunch in lounge chairs on the mountain taking in the sun we haven’t seen in over two months and sipped on mulled wine- warm spiced local wine- served simply in plastic cups but a perfect way to enjoy the afternoon on top of the mountains, squinting from the sun, and warming from the inside-out.

That evening we had to drive to our next stop of interest: Chamonix, another wonderful outrageous mountain to be discovered and played in.  We stayed in a town just over from the center of Chamonix and after a walk around the village and scoping out menus outside restaurant doors we quickly unpacked and headed for dinner.  We thought after ham and cheese baguette dinner we should experience something more traditional to the region and a step up classier. So fondue was a simple decision and an incredibly memorable and filling one. We started with escargot that was served in a clay dish that practically had six spots for the bubbly melted butter and roasted garlic that encased the unusual delicacy. Went down easy and followed up by a generous size clay pot of melted cheese that sat above a flame that kept it simmering. Along side there was a bowl of boiled golden potatoes, cubes of a baguette, and a plate of assortment of meats. We spent the next hour dipping, pulling hot cheese from the pot, and filling our stomachs till we could no more. Michael and I share food all the time and 99% of the time we finish, but this evening we wish we had another couple with us so the gooey goodness and cured meats wouldn’t go to waste. But none-the less we enjoyed the fondue of this region and looked forward to a day on the mountain.

The morning once again still started with espresso and croissant regardless of the calories of cheese because it’s so perfect and fresh and then took a hike up the hill to get our pass.  The sun is always amazing and just gives you this energy that can’t be taken in tablet form and I believe we have been missing it awhile now. It was so warm we were down to just a t-shirt under our jacket and sometimes I even removed my gloves to cool down my hands. Bluebird day, what more could you ask for, well another Prosciutto and cheese baguette along with lounge chairs and good music to take in the peacefulness that Mountains offer you-Majestic and sometimes a tad overwhelming the grandness they exude.

We discovered a quaint but very busy little restaurant called Le Lapin Agile. With old wooden tables lit by a single white candlestick, served us the perfect dining experience. They delivered a simple paper menu with that evening selection of classic Italian dishes, and desserts.  Placed on our table was a chalkboard list of glasses of wine and an extensive wine by the bottle list in a folder. This evening we chose to share the risotto dish that takes at least 20 minutes or so to prepare, meaning they make it order, and makes it very appealing to try. It was garnished with braised radicchio in an aged balsamic that sweetened and added the right acidity to the rich creamy rice that was cooked with onion, butter to begin and finished with lovely Fontina cheese. It was served in a beautiful white shallow bowl with a bell-shaped lid that I would believe to be 'traditional'. Each forkful was all around an appetizing and warming to the palate causing a craving for more. 

Another evening we tried another lovely pasta dish cooked al dente also with creamy Fontina cheese and laced with a smoked cured ham cut in tiny slivers sneaking into each bite balancing the cheese macaroni. We had a mix green salad that was only drizzled with Balsamic Vinegar of Modena and olive oil, just how we love our greens that are refreshing from the endless cheese we have been eating through out the day and even that moment was perfect addition. Dessert was a tad excessive but I admit worth having seconds if you could and that being said one of my favorite desserts to make a silky lightly sweet caramel panna cotta. Michael was lucky they brought two spoons I might have not shared.  Wonderful evenings well spent dining, relaxing and being served. 

Saturday morning we woke up to low clouds, cooler weather, and a perfect day to be traveling to a new part of the Alps. We were lucky to also find they were holding there local farmers market in the Center of town, we could taste more cheese and cured sausages of any sort of flavor even a slice of Donkey sausage. Yes, Michael and I had our first taste of donkey that had been cured and aged and sliced thinly.  It was somewhat similar to game meat and not as flavorful as sausage with mushrooms or rolled in black peppercorns, or dried herbs. We picked up a couple of things after strolling up and down aisles just taking in bounty of hard work that one must be extraordinarily passionate about. Grabbed a pizza with black olives, mushroom, fresh tomato, and of course more cheese, then found our way through more mountainous roads to reach our current destination in La Rochette near Three Valleys. This would be the largest skiing area in the world, I have been told, and so far I must agree after one day it’s completely overwhelming but the most spectacular skiing adventure I have experienced. I am thankful always for the heavens and earth that my Heavenly Father spoke into being and I get to play and be taken back by his beauty everyday. Do we truly deserve all this? Probably not, but I know God gave me this opportunity and I will do my very best to please Him in it.

 

How does Haddock fried- served with minty mushy English peas and traditional English chips sound? Well that is what is coming up on the menu.

Winter on the Lake

The weather report this morning made me chuckle a bit because the description was as follows: Hazy, foggy, misty, cloudy, with a chance of rain. It is just that, the lake is covered by a deep fog where you can't even see acrossed it, when I stepped outside to walk to work the mist hit my face softly and there was a dust of fresh snow on our porch. The wet dewy weather can make the streets dangerous and cause you to walk like you are on ice.

Another quiet day, and many wonderful things to bake in this amazing kitchen and with the view I have looking out onto a frozen lake and an occasional ice fishermen really quiets your mind and allows you to enjoy what you are best at and that for me is baking.  Today I have many ideas, I could bake banana bread with the multiple bunches I have anxiously watch turn brown, because that makes the best bread. I have baked the structure for the gingerbread house and ready to put up their walls and decorate.  I also have white chocolate bark, Espresso Toffee, and butter cookies to whip up! My biggest dillema right now is where to start. I am usually pressed for time, running from one job to the next during this time of year, planning a special Christmas dessert for a menu, baking cookies for my family and friends, or writing cards and standing in line at the post office.

This Holiday has been just the opposite.  After tackling Thanksgiving and feeding the masses, it has been simple and a cooks paradise. From casual days at the multiple stores and ignoring the crazy shoppers, rolling out sugar cookies and decorating them with a three year old, and mixing up rice krispie treats...well just because they are good. Of course Michael and I have been still cooking together breakfast, lunch, and dinner.  Hearty comfort foods like: Biscuits and gravy, bacon-egg-n-cheese sandwich, pancakes (lots of them), Begian waffles and localy made breakfast sausage and pretty much thats every day. Lunches have included an array of soups: Roasted butternut squash, chili, creamy broccoli, Chicken noodle soup with hand cut pasta, smoked ham and wild rice with assortment of root vegetables. Dinners have ranged from classics like: Fried chicken and macaroni-n-cheeese, to fresh pan seared flounder with gnocchi, eggplant parmesan to braised beef and noodles, and baked Walleye to orange chicken and rice, and a perfect meal to end a day decorating the tree and sipping on butter rum was red chili braised pork enchiladas.  

Even though there hasn't been 12 or 20 mouths to feed but honestly 7, there is still the constant thought of "Whats for dinner"? I am constantly hungry, usually right before we begin preparing dinner and have to sneak a slice of the crusty sour dough bread lying on the cutting board and by chance a ramekin of olive oil to dip into.  Five o'clock dinner for the three year old should be ready and by seven the adult dinner will be served. Sometimes in shifts and sometimes formally around the dining table, but whatever the case may be we are here, ready and waiting to make the family happy with food, surprising them with new flavors or simply hitting home with a child hood favorite. 

The big day is approaching just not as rushed as it normally has been in my life, and now I can embrace and enjoy the joy of cooking.

 

I think I am finally rested from a high-energy weekend. Formula One race was an amazing experience, something I would have never imagined attending. Last night we were back in the kitchen and prepared a salt baked sea bass served with Michaels pistachio leek gratin, a side of homemade pasta tossed in olive oil and parsley, and a drizzle of lemon Burrell glance to add citrus notes to balance the richness of the gratin. I topped the night off with a key lime pie with a pretzel crust, garnished with fresh berries. I havent seen graham crackers here-so I utilized the kids snack food and it turned out just as well. The added saltiness complemented the sweet and tangy custard. The rest of it was finished off at lunch after some spicy beef tacos with avocado and cabbage salad. We had an over abundance of limes from the party so they have been put to use. The lime juice also made a great lime and mint spritzer with a splash vanilla bean simple syrup, a great drink on a warm day in the sun.
The week will go by quickly and still so much to be done. Five days till we head back to the states.

Just finished another wonderful day on the palm. Dinner was fantastic- Sea Bass with pan sauteed Brussels spouts and sun dried tomatoes, along with spring onion and bok Choy, and a roasted acorn squah wedge. Finished off with a squash purée as the sauce. No butter, dairy, only vegetables that are alkaline friendly but yet still amazing in flavor and texture.
The last five days we have been cooking by a chart that tells us what foods are good to eat to get your body detox and alkaline stable. Basically vegan, but this has made us think out of the box. Utilizing ingredients for their textures and sweet or acidic components to make a dish balance and exciting. Tonight's meal was a success. Down side is there is no yummy bread or desserts, but the holidays are just around the corner.

The kids are sick so there has been a lot of roasted chicken happening in the kitchen to make The Best Chicken broth that either has been sipped through a straw, ladled over some chicken, carrots, celery and homemade pasta, or blended with peas for the little one. Tonight we wanted to make some wholesome comfort food so Michael made a meatloaf with plenty of vegetables that were cooked down a little before sent through the grinder with Kobe beef and some of my homemade stale bread. He topped it with a smoked tomato chutney after placing the mixture in a loaf pan. He whipped up some creamy mashed potatoes and sauteed green beans with roasted garlic and touch of chicken stock. The meatloaf turned out moist-full of wonderful depth of flavor from the variety of vegetables and tangy sauce that really made it special.

I worked on a vegetable quiche of asparagus, small diced carrots, shallots, with a hand full of emmantal cheese. This we can serve tomorrow for lunch with a crisp green salad.

So far no symptoms of being sick as we need to stay strong and continue to nourish the family back to health. Praying that they will feel better soon.

Another great day!

It has been a great week here in Dubai. The days start early with a cup of coffee down stairs, a shop at our grocery store downstairs, and a drive on the most confusing roads to arrive by 9 am in our kitchen that is sleek modern and plenty of storage. Michael and I have had our hands on three kitchens in the last 3 months, and each have their own challenges and great bonuses. We actually both enjoy the challenge of setting up a kitchen that works for everyone and simply makes sense.
Our first dinner on saturday started with seared Ahi tuna on a bed of mixed greens such as arugula, bulls blood and micro Swiss chard. Mango and Fresno chili relish along with a finish touch of hot green tea oil drizzled over the tuna. It was a light salad to start with but included a nice balance of flavor and heat. This was followed by pan seared pistachio crusted lamb chops with zucchini spaghetti tossed in pesto, pan sautéed art,I choke hearts and peas. We garnished it with a drizzle of olive oil, a sprinkle of chive, and a dust Parmesan reggiano. It was great to be back cooking for a wonderful family and felt right at home. It only the beginning, we have many breakfast, lunches and dinners on the way.

Surprises!

It was Saturday, 8^th of October, Silverton received 4 feet of snow, a wonderful surprise to the town and the avid skier or snowboarder.  Wolf Creek Mountain, known for accumulating the most snow in Colorado, decided to open for the weekend, running two lifts and only for 33 dollars.

Michael and I left the house at 6:30 am to make the trip down, excited about skiing a full day, Michael waxed his board and my skis, filled a small cooler with the essential items such as Kosher hotdogs, Dijon mustard, Salt and Vinegar Kettle chips, and ice cold Euphoria from Ska Brewery. 

As we approached the uphill drive to the base, the cars started to file in and the snow was still falling just intensifying the excitement of great POW about to be discovered.  There was no covered parking, elevators, or heated sidewalks as those are luxuries of Mountain Resorts, only a guy flagging us to our spot in one of the four parking areas, a tracked in hill of snow that led you to the ticket office.

The sun was shinning, no sign of wind, and a chair lift was carrying zealous snow lovers up the mountain. We took advantage of the luxury of being carried up and skiing down from 9:30-3:30, skiing through the trees, carving through the endless four feet of powder with a smile of pure joy on our face.

If life couldn’t get any better, Michael received a text as we were cruising down a run, came to a stop to check it out, and to our much surprise a job opportunity appeared! A family we recently cooked for this summer was inquiring for our services again.  I threw my poles down and said, “You are joking right.” Michael responded by reading the message out to me and then decided it was a good time to take a break. 

We finished the day proudly with a perfectly steamed kosher dog in our All-Clad pan, and beverage in hand, relaxing in our camp chairs behind our truck with the tail-gate down, listening to the talk of the day around as people removed their hats and gloves and loading up their car.  We felt simply blessed, as though God was granting us a final ski for the year, knowing that we would be on our way to our next culinary adventure. Thank you Lord.

 Monday morning came, and the Great Adventure began with more information, pushing us to make a decision about our house, dog, personal belongings, and car.  What should we do? Do we hold on or just store it and take a leap. We went jumping…rented a storage unit, started selling useless items to make an extra buck, and decided to drive our car down to Phoenix to store and have our dog Booker be watched over by my parents. We realized as we were packing that we had a lot, meaning more than we wanted to pack and store for who knows how long. I couldn’t just let go of it all but willing to compromise with downsizing, we were just happy we didn’t own furniture.

Looking over the pantry of dry goods I had for baking I had an idea on how to put it to good.  I had a large container of oatmeal, and wasn’t about to just cook a pot of porridge but instead made one of Michael’s chewy granola bar recipe and multiplied by five based on the amount of Honeyville honey I had. Perfect snack for a long trip! The bars would include: Oatmeal, flaxseed meal, sesame seeds, raw coconut, Hempseed oil, and toasted unsalted peanuts. The recipe produced a half-sheet pan, about 50 chewy and slightly sweet bars.  Next I mixed the last of the oat bran, raisins, the single ripe banana, grated carrots, cake flour, brown sugar, two eggs and a cup of milk for the Healthy muffin recipe.  It also enabled me to use the cupcake liners and butter spray that has been hiding for the last months.  Now we have breakfast for the last days in Silverton.  I didn’t stop there, I baked two types of cookies, and two loaves of bread that I could share with some of the friends we have in Silverton. The cookies we enjoyed on many occasions as we packed, and baking my last two loaves in our classic gas oven was memorable. What wonderful memories I have created in the kitchen with Michael and the many people that have joined around our table and broke bread with us. They will always be cherished and never forgotten no matter where the road leads us.

 

Dinner in New York City

A night in New York City was just what Michael and I needed after a long weekend in Connecticut. A bonus to an evening in the city was my Brother meeting us and taking us to one of the newest Restaurant addition to the Upper East Side.  We took the train from Westport Station to Grand Central Monday evening, relaxed and ready to eat we stepped off the train. The first thing Michael said was, "Lets find the Oyster Bar." We sampled three types at the classic bar with the vinyl stools that swiveled and together picked WellFleet from Massachusetts, Hogneck Bay from Long Island, and Pemaquid from Maine.  Sipped on a glass of Prosecco as we slurped each fresh mussel from its shell.

My brother Paul, Chef de Cuisine of Tribeca Grill, met us at the Bar and then took the subway over to the upper East side to enjoy dinner at Crown Restaurant that opened 2 weeks ago in an old Renovated Bank space.  We enjoyed a cocktail in the bar while we waited for our table to be available.  A swanky-hip very narrow space with limited chairs, but that didn't get in anyones way of ordering drinks and food. A gentlemen next to us just finished a three course standing up allowing his wife to enjoy the one plush High-chair in the bar. As for drinks I chose the Stork Cub adapted from the stork club NYC- sherman billingsley, 1929 london dry gin gently infused with lemongrass, and kaffir lime leaves shaken with fresh orange, lime juice and mandarin liquor served in a martini glass.  Paul had the Dirty Gibson Martini adapted from jerry thomas- the bartender's guide, 1887 premium vodka stirred with house made olive brine and pickle juice, served up with italian olives and red pearl onions. Michael went with his stand-by Maker's on the Rocks. The bartender was fabulous and let us sample different rums, and we talked about the cocktail scene.

Moving on to dinner, after 45 minutes in the slated grey painted room we moved to back of the dining room that would be recognized as an atrium, slanted glass windows above and windows along side one wall. It was elegant and little overwhelming by the richness we were surrounded by. Regardless we sat and began perusing the menu, reading each over a few times and unanimously decided on two appetizers and two pasta dishes to share. Michael picked out a 2001 Rijoa that paired nicely with our selection and smooth-well balanced with rich fruit and earthiness undertones.

One of our choices was the chilled seafood salad; composed of diver scallops, calamari, lobster, lemon, mint, calabrian chili. The sauce of lemon and mint was delicious, the seafood was fresh and tender perfectly cooked. The next appetizer was the Wagyu Beef Crudo with arugula, parmigiano reggiano, truffle vinaigrette.  Again another fine way to awaken your mouth with tender soft beef that melts, followed by a 'not' overwhelming touch of truffle. 

The pastas we chose without any hesitation was Silk Handkerchief Pasta; white bolognese, hazelnuts, black truffle, parmesan and Squid-Ink Spaghetti Nero; heirloom cherry tomato, red chili, ricotta salata, squid ink. We were surprised with a treat from the kitchen another perfect plate; Ravioli sheep’s milk ricotta, wild mint, tomato broth, pine nut pesto. The dining experience was luxurious sitting in black crushed velvet chairs at a white linen table, lit by a small lamp. We savored each bite, and with three chefs at the table you know we were critiquing each component, from sauce, protein, pasta, and garnishes.  The pastas were cooked al dente and elegant sauces with right amount of seasoning and flavor.

Even after six wonderful plates, we headed out for one last taste of New York and that was a slice from Bakers Street Pizza. A crunchy crust, melty mozzarella, and crushed tomato sauce met all the needs of a good slice and completed the night. It was wonderful to spend an evening with my brother and husband dining together in the city and moments I will hold precious in my heart always. 

A Mid-Summer Month

The days seem to fly by, 12 hours of non-stop prepping, cooking, baking, serving and cleaning, and at the end of the day we walk back to our apartment above a garage pleased with how the day went.  Each family member personally thanks Michael and I for a wonderful meal with smiles on their faces, and my heart is joyous.  “Chappell”, the gentlemen said to me.  “That means ‘hats off to you’.  He was enjoying his tall slice of cheesecake topped with a fresh blueberry sauce.

That had to be the highest complement I have received for my cheesecake, because it’s coming from a well-traveled man who personally owns a French Restaurant in Moscow.  Michael also was congratulated on one of his finest meals, a meal that we prepare for ourselves very often back in Silverton, and that is Lamb meatballs and spaghetti.  The meatballs were combination of roasted onion, celery and garlic, unroasted shallots for sweetness and bite, salt and pepper, Pernod, and lemon juice. Browned then simmered in a burgundy wine sauce with chopped tomatoes.  I put together a classic Cesar, with homemade dressing blending lemon juice, garlic, anchovies, egg yolks, and blended oil. Whipped to a pale silky finish, drizzled over full romaine leaves and tossed lightly. Laid on the plate, garnished with sourdough parmesan croutons, and a single parmesan-crisp to finish this elegant salad.

Lunches and dinners were never alike, always creating something special and unique for that day, depending on the weather, or what the markets had to offer. A single Panko crusted crab cake on top of local corn puree, fennel confit, garnished with orange segment, and a drizzle of tarragon oil. For dessert an Apricot and blackberry crisp served in a cast iron dish, a scoop of vanilla bean ice cream that slowly melted into the juices of the fruit.

A accomplished dinner had to be the in-house made steamed buns, with a smear of plum sauce, shredded pork that was cooked slow all day, a cucumber and apple slaw, picked cilantro and sliced green onion to start the evening off. Main course was a modern take on Vietnamese Pho- soup with a one-hour egg at 60 Celsius.  Michael layered many complex flavors of ginger, green onion, and additional spices for the pork stock.  Poured over a bed of lo-Mein noodles and minced pork, gently placed the egg and garnishes of cilantro and lemon grass.  The yolk just oozed with perfection as it added a rich and creaminess to the spicy street-food dish. We were both proud of that evening when all came together with out panic inside.

The days and nights kept coming as soon as we finished each meal, we would sit and discuss the next, as I would jot ideas down, listing items we might need at the store and then writing down a plan for when we return to the kitchen at eight a.m. 

Being right on the Lake, and serving mostly outdoors, makes you think barbeque and summer time fare like slow braised bbq ribs finished on the grill, coleslaw, skillet corn, and jalapeno baked bean. Another special request was good ole Buttermilk fried chicken that we combined with crème fraiche mashed potatoes, because that is “All-American” and the Belgium’s wanted to taste true American food. Fluffy flaky biscuits with whipped honey butter and for any sweet tooth, Pineapple upside down cake with bourbon caramel sauce. 

Another evening after they returned from a 7 am fishing trip, for dinner we Fried the walleye they caught.  Michael used his own beer batter then dredged in black pepper flour and fried to golden brown. We made chips with potatoes cut into thin sticks and fried served with a homemade tartar sauce, along with tangy crunchy coleslaw.

There were many special occasions while we were there, and that included five birthdays, and the Christening of their daughter. The birthdays allowed me to spoil them with a three- layer carrot cake with a cream cheese icing, a chocolate cake with Swiss Butter cream, and a Tiramisu cheesecake. I used the Ladyfingers ground up for the crust and also as a layer in the middle by soaking them in amaretto and espresso then placed in the center of the mascarpone cheese batter.  For the Christening I kept it simple and made a bittersweet chocolate mousse garnished with fresh whip cream and farm stand raspberries. 

The big day that being the Christening included three passed canapés, salad, main course, and dessert.  We had two days to pull it together, so Michael immediately was on the phone with a purveyor in Massachusetts locating a fish in season. Striped Bass was available so he overnight 30 filets.  The day before we went to 3 grocery stores, 2 Farmers markets, and a CO-OP to locate and gather local and seasonal produce to make this lunch memorable and flavorful.  Using miniature peppers filled with Ratatouille, utilizing the eggplant and squash from the farm stand letting the produce shine. Another canapé Michael has done in the past was a crisped yucca root chip topped with smoked salmon tartar, and the third was puff pastry filled with duck confit then baked till the tiny pillows puffed and turned golden brown. We also offered a three-cheese plate with olives, pistachios, and dried fruit, along with fresh bread and crackers.

First course we served a slice of quiche with a spring mix salad. The quiche was sundried tomato, braised leeks, and white cheddar garnished with toasted and crushed pistachios. The salad was drizzled with a balsamic reduction and a fine olive oil.  The main course was all Michael, he presented a beautiful Striped bass poached in white wine, butter and lemon then finished in the skillet to crisp one side for a golden crust.  Local Cauliflower was steamed then puree, fresh peas were shucked and blanched to keep their bright green color, the Baby carrots were peeled and blanched also, and the multi color grape tomatoes were confit.  The spoon of cauliflower went down on the plate with a paint brush effect, then the perfectly cooked bass took its place in the center, the assortment of garden vegetables: the spring peas, carrots, and bright tomatoes placed strategically.  Michael also made the finest Buerre Blanc with lump crab meat that took the fish to another level, a drizzle of tarragon oil on the carrots and a fried artichoke heart added extra element of delight. The plate went out to the 24 guests that were enjoying a perfect Sunday lunch on the patio.

After enjoying the canapés with a champagne toast, they enjoyed the salad course now with no further adieu we sat a piece of art in front of them. They savored and enjoyed each bite. We cleared their plates and they thanked us with a smile, then dessert was served and as usual they cleaned their bowl, not leaving any evidence of chocolate left.  Michael and I relaxed, the service was done and now we were left with cleaning, but that would be the easy part. 

John requested our presence outside and when we stepped out in front of the family all facing our direction they began applauding and cheering, I almost cried. A little tired but happy from the successful lunch we served, working late but worth each smile on their face and love they showed to us through thank you and hugs.  This was the crescendo of a well thought out meal that had our heart and soul in each bite. At that point, we found what we were looking for, a place where we can share our love for food with people who appreciate great food. We must do this again and maybe we will. Time can only tell.

 

 

 

A New Adventure in Cooking

Nestled on CrossLake, outside Brainerd, Minnesota, a beautiful home sits, with a breath-taking view, and remarkable sunsets you forget you’re here to work.

Michael and I are cooking for a family, their family, and friends for the next month.  With only a week notice, we booked a flight, found a babysitter for our dog and took off for what could be the “the great adventure” in our cooking career.  We both are excited to be here, cooking, sharing our love for food, and doing what we do everyday (but to a much larger scale-that is 30) prepare incredible seasonal food that is a reflection of our love and joy in our heart. 

Currently on day four, and we have wowed our employer (a very impressive and most generous lady) with lunches and diners that have been simple but have met all expectations.  Michael had his first attempt at Eggplant Parmesan, plated exquisitely as a tower and served along side of spaghetti Bolognese of ground lamb.  Each slice of the sponge like vegetable sliced, breaded with Panko, crisped in the skillet than towered with slices of fresh Mozzarella, chiffon basil, than a ladle of tomato sauce to finish.  I prepared a salad of mixed greens, sliced strawberries, and a drizzle of balsamic reduction. Light, sweet, and a perfect balance from the vinegar to make an ordinary salad seem supreme. 

 Dessert will always follow every meal, that meaning I will need to reach deep into the dessert archive for the next thirty days.  Last night, I went with the house favorite-Key Lime Pie, the traditional filling in a graham cracker crust. I took the time to hand squeeze each little key lime to give the pie a fresh taste.  I cut a small slice, a dollop of fresh whip cream and a strawberry for a garnish. 

Today we were able to purchase fresh Sockeye Salmon from a local fish market in a town over called Baxter, they also have a meat market we are able to get special cuts and our favorite, lamb.  Michael decided on Ahi tuna salad for first course with a fresh mango puree, a quenelle of fresh avocado, and a sprig of cilantro. They were very impressed and excited about the Tuna, than followed with pan-seared Salmon on top a vegetable Israeli Cous Cous, sautéed broccoli, capers and shallots garnished the top of the perfect medium fillet.  It was light, packed full of flavor, but simple and one of Michael and I favorite back home. 

They thought they didn’t need dessert tonight after such a mouth-watering meal, but once I mentioned I made a vanilla pudding, they sat back down.  I have to say it was just the ladies tonight, but I know the guys would not be able to resist-from prior experience.  It is the pudding I served at Vin48 for the three winters I worked there.  I didn’t add the extra banana and cookie garnish as I once did, but only a single red organic raspberry on a spoon of whip cream. They scraped the bottom of the glass till there was nothing left to scrape.  Always remembering to “keep it simple”-but make it good, and never settle for mediocre.

Michael and I after cleaning up the kitchen, choose to sit outside to eat our dinner.  It’s around 8:30, the sun is still setting over the trees and the lake is like glass and its quiet.  We open a 2003, Chardonnay from Russian River Valley that should pair nicely with our Salmon and talk about our night, and what tomorrow will be.  We don’t stop thinking about food until we close our eyes, and as soon as the light peers through our window, it’s the first thing on our mind. 

 

Mountain Crawfish

The summer in Silverton has been breathtaking, surprising, and memorable. Hiking parts of the Colorado trail, embracing God’s beautiful landscape, wild flowers of many colors, sparkling waterfalls, and crystal clear lakes at high-altitudes. 

A great find was crawfish in lake two-hours from our house. Michael and I planned a two-day camping trip at Miramonte Resevoir just south of Norwood (a town smaller than ours).  We built traps and loaded up our gear and took the drive over Ophir pass.  A very well traveled pass for those who visit Silverton and drive jeeps, families of all types, looking for a great adventure. 

 We arrived and set up camp, placed a can of cat food in our traps and dropped them into the lake near the edge.  John brought along elk meat for burgers that evening and we supplied the fixings of tomato, lettuce, Vermont white cheddar, pickles, and Dijon mustard.  They were juicy and had an overall wonderful flavor. 

 Our evening activity consisted of dangling bait into the edge of the lake, sitting on a flat rock that could hold all three of us, and watched as the crawfish came crawling out to check out the bait.  We learned quickly that the crustaceans are stupid and love a good fight over cheap food.  Made us happy as one-by-one we dropped into the bucket.

The next day after the morning, spent fishing, we fried up the two fish we caught for lunch-our style fish Po-boy.  Wondra flour is the key to a crispy fish filet with out a dredge in egg wash.  The fish flesh is as orange as salmon, caused from a diet of crawdads.

That evening we boiled Colorado red potatoes and corn in the necessary Creole seasonings, then the last minute threw in the crawfish (after a good cleaning), and boiled for about 10 minutes.  A crawfish boil by a lake at 7700 feet, in Colorado, and the experience was priceless.  The flavor was there and couldn’t wait to share with friends when we returned to Silverton with our prize collection.  With 6 traps placed in a scattered location near the edge of the lake we were able to bring in at least a few hundred. 

The dinner would be happening the next evening, guaranteeing the freshest crawfish boil.  We invited over some our friends that would enjoy our catch and the spiciness of the Creole.  The dinner would also include elk sliders on buns I baked that morning, John’s fresh salsa and chips, and large bowls of crawfish, potatoes, and corn.  It was enough for over ten people to enjoy to the fullest plus three kids.  I loved to see the kids pull apart their bodies and enjoy picking the meat out of their claws.  It was a great evening spent around our table, with laughter and smiles on everyone face from another satisfying meal.  The satisfaction is sharing our experience with our dear friends in Silverton, cooking and loving the Good Life God has blessed us with. 

 

A tasteful July fourth

The cars began to stream-line in to Silverton on Friday afternoon signaling that the holiday was coming. Silverton is known to have the best firework show and the largest of Colorado.  Michael and I were ready to experience the show that takes all year to save and prepare for.  The most important part of celebrating the fourth of July is the cooking that would be happening at our house and the friends we would share it with. 

 Michael and I made a trip to Montrose to finish picking up the last ingredients for our barbeque that he would be mostly in charge of.  I had plans to bake a rhubarb pie with Bing cherries utilizing the rhubarb that grows wild in our side yard.  That was an exciting discovery after the morels and asparagus we enjoyed, and next up is the wild blueberries, raspberries, and blackberries.  On this special day the menu would include barbeque beef ribs, roasted corn on the cob with cilantro lime butter, and jalapeno baked beans. 

 I had to work that morning at Montanya but would have a lunch break from 1:30 to 3:00, and continue till the fireworks started.  A sufficient breakfast would be in order and Michael took care of me with cherry pancakes topped with blueberry preserves, and scrabbled eggs.  Relaxed sipping on Yerba mate tea, watching the visitors walk toward the main street to watch the parade.  I was in awe of how many people come to Silverton just for the day, some staying the night camping along the Animas it will be a busy day. 

 Michael had already gave the beef ribs a rub the day before so it would be curing over night, than starting the grill after breakfast to get the coals nice and hot.  He placed the slab on the cool side of the grill so instead of grilling it would smoke for four hours, then he would move the coals over, base the ribs with a homemade barbeque sauce, grill the meat causing the skin to form a crust and the sauce to permeate the beef.  The corn was simple in the husk placed straight on the grill and the amazing part came when he whipped the butter with chopped cilantro and juice of lime.  The flavor covered the palate, hitting each spot; sweetness from the corn kernels, salt that naturally occurs with butter, bright and earthy from the cilantro, and sour from the citrus of the lime.  A surprise addition to the supreme fourth barbeque was Michael’s appetizer on a skewer.  He slit a jalapeno, spooned the seeds out, and filled with cheddar cheese, wrapped it with smoked bacon and placed on a wooden skewer.  He then grilled them while the ribs were finishing up and the corn was roasting.  The bacon crisped, the skin of the pepper smoked and blistered, and the cheese melted. 

 I couldn’t walk fast enough home for lunch, knowing what the possibilities could be when Michael is at the grill, my mind intrigued to see and smell the wonderful flavors of summer.  What a treat to discover jalapeno poppers grilling and ready to be enjoyed, I would not hesitate any longer.  I was ready to sit, relax with friends and make memories of the fourth of July in Silverton, Colorado.

 After enjoying a lunch out on the lawn, I whipped heavy cream, adding a dash of cinnamon and teaspoon of vanilla.  The cool cream complimented the flaky buttery crust and the tartness of the cherries and rhubarb. My first bite was true bliss and a perfect conclusion to a memorable barbeque where flavor was not absent and exciting enough to want leftovers. Pie would be eaten with coffee the next morning as the perfect recovery food from a long night.

Foraging

It happened again…. Michael and I were able to cook another amazing meal together utilizing mushrooms and asparagus we foraged and picked.   Tuesday afternoon we joined John (our food gathering friend), and drove over Red Mountain Pass, hiked up a local trail- head and began the search for the incredible morel mushrooms.  Morels love the woodsy area, amongst pine needles, moss, tall grass, or we even found along side the mountain.  We each had a bag and wandered off the trail focusing on the ground, hoping to spot a patch of dark brown-topped mushrooms that truly resemble a pinecone.  Once I found one, I was addicted to the search it was like the ultimate adult Easter egg hunt. Michael was like a kid in a candy store, his eyes big wandering through the trees, keeping his eye on the prize.  The hunt lasted a couple hours with enough time to collect a couple dozen, some of the largest morels I have seen.  Definitely not like the ones we would receive in the restaurant.

 What would be better than sautéed morels with fresh local asparagus, probably fluffy potato gnocchi. The sun began to go down, but still enough light to spot out the green stalks growing along side of the road.  Twenty minutes outside of Ridgeway is plenty of farm- land and if you look closely you will spot the vibrant green vegetable sprouting along the fence near a brook.  With snow on its way to Silverton, a dose of spring would brighten anyone’s palate and mood.

We discovered while we were snapping asparagus spears, that are dog Booker is a big fan of the vegetable like us and was right there ready to steal our bounty. We made away with a couple of pounds, and smile on our faces from a successful day of foraging.

 
The following day the snow began to fall, and as evening approached, it began to accumulate inch upon inch requiring the shovel to remove the snow covering our walk-way. Inside it was warm from the oven baking bread and a tray of brownies for that evening dessert. Michael began with starting a mushroom stock from carrot, celery, onion, and a basket of button mushrooms.  He allowed the stock to simmer till it reduced by half.  The stock would then be strained and emulsified with a few morel mushrooms creating a mushroom sauce for the plate.  I cleaned the morels with a small pastry brush, clearing any excess dirt that it brought home, than set aside in a bowl.

   
 I cleaned 2 potatoes, peeled, than cubed to boil in a pot of salted water.  When they were soft and able to be mashed, Michael pulled the pot off the heat, strained the water out.  The tubers would be transformed into gnocchi by simply mashing them, adding one egg, and a cup of flour, then gently kneading for a few minutes to create ball.  Michael cut away some dough to roll into link, then cut 1 inch pieces, and rolled against the gnocchi paddle to imprint the signature lines.  They were dropped in boiling water, then shocked in a bowl of ice water, and placed aside.

 

Beside the fresh asparagus and morel mushrooms, we had an elk loin that was from John’s hunting days last fall to serve.  Michael prepped the meat by tightening bakers twine at two spots on the loin to help the meat cook evenly.  With simple seasoning of salt and pepper it went into a very hot cast iron pan to get a nice sear.  He then allowed it to finish cooking in the oven at 350 degrees while he finished up with the complimentary pieces.  The gnocchi was pan sautéed to crisp the outside in butter and garlic. The asparagus after a quick shock in boiling water was sautéed with garlic and onions for added flavor.  The morel mushrooms had also been cooking in a skillet with a tab of butter just to cook out the natural water and release the intense woodsy flavor.  Dinner was coming together.

 
 A pillow of gnocchi’s and morels, vibrant asparagus lying along the side, elk loin medallions resting on top, and an earthy creamy mushroom sauce spooned around the plate.  It was spring at its finest even if it didn’t look like it outside.  With dinner we would be sipping a 2005 syrah from Colorado, and a Malbec from Mendoza, Argentina. It was another amazing meal created with all that is in season, local, and foraged.  We gave thanks and said goodbye to winter, welcoming spring to our home.

 
 
 
 
 
 

Dominican Republic

Dominican Republic was very surprising to both Michael and I.  Besides having great sushi, french influenced food, and traditional Indian cuisine in a setting that was breath-taking and surreal.  There is an unlimited activities to experience and enjoy, with crystal blue Atlantic ocean out your front door for great surfing, the mountains in the mist for thrilling trail riding and hiking, and consistent wind for the avid windsurfer or kiteboarder.  It comes down to what to do first and what you are passionate about. I recommend trying a little bit of it all.  

We were there for a total of 2o days and it was all about having fun, relaxing and eating on the beach.  Our final day started at Encuentro beach for surfing, and saying good-bye to the friends we made there.  We enjoyed a chocolate banana crepe, and a ham-n-cheese crepe sitting with the locals under an umbrella of palm trees. The wind was calm so kiteboarding was out of the question, so we chose trapeze lessons at the Extreme Hotel. The instructor's were talented, humorous, and very informative, challenging both Michael and I in so many ways. It was challenging, but we endured and had many laughs as we swung from the bar, relying on our catcher to grab our arms at the exact time and swing us through the air, and finish by re-grabbing our bar to complete the pass.

Our final dinner was on Cabarete beach, a table with white linen, candle-light, and the ocean 20 feet away.  It was a quiet evening for the two of us.  We started with a carpaccio of octopus, thinly sliced, dressed in olive oil, and a light hint of citrus.  They were known for their pizza-wood fired, so we enjoyed a simple pie of cheese and spicy pepperoni. The crust slightly under-salted but had a great chewy texture.  We ended the evening with a walk home, watching motoconcho speed by, the locals continue to sell their wares, and families joining for dinner at the open air restaurants along the road. 

What an incredible Island, somewhat fast pace due to the lack of traffic signs, but slow from the art of relaxing, I know now the true meaning of "Island Time".  It was a beautiful and romantic time spent in the Dominican, memories that will last a lifetime and it was spent with my best friend! 

A Rainy Day is here

Another week has gone by, two birthdays have been celebrated, and kiteboarding is progressing. Michael is doing fantastic kiting, and has become more comfortable with the strong winds that make Cabarete a Kite-boarders favorite destination.  Each day, I spend a couple hours in the water with my kite, flying it up and down wind, practicing with the board and staying in control.  I have had a great instructor named JoAnna.  She has been living here and working for Laurel Eastman Kiteboarding School for two years, along with her husband. She is from the UK and has been very thorough and attentive to my learning needs. I hope in the next couple of days I will have this challenging sport under control and ready to be on my own.

Sunday we decided to spend the morning taking a trip with Igauna Mama Eco Tours.  We signed up for the Magic Mushroom trip because it included some repelling, canyoning, and jumping off waterfalls with some as high as 45 feet drops.  It was a perfect day, the weather agreeable holding off on raining, and amazing terrain as we were exploring the mountains of Dominican Republic.  Our guides were entertaining, cautious, and spoke perfect English.  The five in our group were from Geneva, Switzerland, so french was their native tongue but also knew a little English. I realized my french lessons have faded from my memory, but was very attentive to their words, hoping to understand something. The trip ended with lunch at a typical Dominican restaurant, on the second level we had beautiful view of the town, and enjoyed the usual fare: chicken-fried perfectly, black beans, white rice, salad (amazing mix greens), slices of red juicy tomatoes, and also a bonus of red rice and beans mixed with local spices. 

Very full and somewhat tired from hours of climbing, swimming and avoiding sharp rocks, we headed to the beach for time in the sun.  Michael took a siesta as I read Kiteboarding magazines under the palm trees that shaded me from the blazing sun.  The wind was great and the waves weren't too choppy, so Michael set up his kite and went out for a session.  I decided on a little more reading in the sun, and a run on the beach.  I think running on the beach is more about toning then a great cardio work-out- I leave that to kiting and fighting the current by treading water.  Nevertheless, it was another beautiful and relaxing day on Cabarete beach and Michael had a successful session riding for about 2 hours. 

That evening we decided on dinner out, due to their local supermarket being closed on Sunday, and well we were tired.  We ended up at Cabaha (a tapas restaurant), located off the beach, tables out side along the side of the walk way, glowing from candle light. We had tried their ceviche for lunch enjoying the freshness and the flavors of the seafood.  This evening we went with steak skewers served with hummus and bread.  The meat was cooked perfectly, juicy, tender and chargrill flavor, along with pieces of red peppers skewered in between.  It was a pleasant and relaxing evening, watching the tourists and locals head to the beach for dinner. Some in dining attire, or just simply beach wear with flip-flops.  That is what we look like most evenings for dinner, coming right from our activity and a full day of sand and water.  Why not, we are on vacation?

The owner stopped by, John and wished us a Happy Birthday and treated us to a local favorite drink- Mamajuana.  We then had Jose, the manager, join us at our table and he shared with us his time in Cabarete, where he was from, and what his ideas and plans for his future were.  He spoke perfect English, as we have found pretty often with all ages.  It's mainly predominant with those who are trying to make a better life for themselves, with knowing a second language they will get paid more hourly. The hours rolled by as we enjoyed learning more about the country, the life of farmers, and how diverse their culture is.  Which we truly have experienced first-hand through the food and people who own and run businesses. He told us a story about his mom, who raises chicken for food, his dad who was a fisherman by trade, and how you can cook a whole meal from their garden.  I would love to see this place, but this is most homes, this is how families provide food and make their income.  Very hard workers and industrious, but they also know when to sit back and relax and spend quality time with their family on the beach or at home cooking large meals for a crowd. You never know who will show up at your door, so they are always prepared. 

Another full week ahead with many more great experiences, wonderful people to meet and endless beaches to discover.  

 

Easter

The morning was leisure, giving it's a Holiday, and we needed a break from the waves.  We celebrated our Risen Lord on the grass overlooking the ocean.  We read from Luke and John and gave thanks for the ultimate sacrifice and the Love He has bestowed on us.  

We cruised on the motoconcho (motor bike taxi) down to the Cafe that serves local coffee at Cabarate Coffee Roasters, I enjoyed a Mocha made with espresso, milk and organic cocoa.  It was creamy, slightly sweet with a hint of spice. I wrote in my journal, while Michael read the book he brought, and I also finished a writing assignment that I have procrastinated with for my writing class. I am glad I finished today and can move on to the last assignment that includes cooking something out of my repertoire, visiting a kitchen and then writing about that experience.  Sounds pretty challenging.

For Lunch today we re-visited Aloha Cafe, that is an open air restaurant, close to the beach which brings a cool breeze to the place.  The server/bartender was cheery and helpful as we stumbled through our words to order lunch.  We chose the lunch special for 150 pesos ($6) that includes chicken in a traditional dominican sauce, black beans, and rice.  The sauce that the chicken is basted in is incredible, and Michael and I can't quite figure it out, but I am sure after the next 3 weeks of Dominican food we should have it down.  We practically licked the plate.  

We enjoyed a walk on the beach, the sun at full force beating down on our backs as we make way to the center of Cabarete.  The music booming from the multiple stages, and families gathering for one last time on their Holiday.  It has been the most interesting celebration weekend I have been around, it is somewhat similar to being in New Orleans for Jazz Fest, but on sand.  

Evening spent in the quiet of our condo, cooking on the grill, and eating outside with only the sounds of waves-it's perfect every night.  I made a Caprese salad with heirloom tomatoes (no other tomato sold here), slices of local cheese, and drizzles of Spanish olive oil.  I grilled slices of fresh bread from the market that resembled a sourdough wheat, then cut into triangles to go along with the salad.  The tomatoes are amazing, and well cheese always tastes good to me.  

Nothing ordinary about our day, it involved a bit of relaxation, eating, walks on the beach, and more relaxing while cooking. Tomorrow, we are back to surfing at Playa Encuentro and hanging out with the locals and watching the kids play on the beach.   

Grilled our last whole fish for lunch today! Michael also made white rice, with which we added tomato sauce and shallots. I grilled corn tortillas for a shoveling device. We sat out on our porch, with the sounds of kids playing in the pool, families laughing together as we built our fish tacos. Pulling pieces of fish off the bones, scooping rice as the base and drizzling a little picante on top, it just simply tasted good. Michael also made Pina coladas with fresh pineapple, coconut milk, lime and local rum (which is only $4 bottle), as a great refresher after a day of surfing and accompaniment to spicy food.