chinese orange beef toasted coconut custard tart cottage pie with beef and carrots apple cider caramel ice cream w apple cider caramel swirl


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the winter routine

November 19th, 2014

Recipe: chinese orange beef

Each fall I return to the slopes and wonder if I will remember how to telemark ski. The first run brings painful aching to the arches and a burning in the quads, but I know that it will get better on the second run, and the third, and… Curiously, the pain seemed to be shorter lived this time. Trail running has a lot to do with that. Usually our first day on the mountain (resorts) involves a lot of crappy snow, but this year’s first day was sweet. Our mountains have received a good bit of natural snow and cold temperatures for snow-making. I’m getting jazzed for ski season and all the different kinds of skiing to be done.


powder at copper mountain



The news is aflutter with the lake effect snow storms in western New York dumping several feet in some areas, bringing back memories of my graduate school days in Ithaca. We only got the occasional big dump snow day at Cornell and there’s something about East Coast snow that is so very different from Rocky Mountain powder. Walking to and from campus through the snow, we’d have to carry Kaweah when we crossed the roads because her paws would get wet in the salted slush and then freeze. On nights when we worked late and I was too tired to cook, we’d sometimes order takeout from Ling Ling’s which required slipping and sliding up and down snowy hills in a car that wasn’t suited for winter. Whenever anyone in my department discussed ordering from Ling Ling’s, we grad students always laughed and held an imaginary phone up to our ear, “HelloLingLing!” No matter what you ordered, the restaurant always said, “OkayTenMinute.” I was a fan of the orange beef – a Americanized Chinese food guilty pleasure.

green onions, sake, soy sauce, sesame oil, white vinegar, flank steak, oranges, egg whites, cornstarch, sugar, salt, baking soda, chili garlic sauce

slice the orange zest in strips

slice the flank steak across the grain

prepped ingredients



**Jump for more butter**

cuckoo for coconut

November 16th, 2014

Recipe: toasted coconut custard tart

It’s been snowing on and off since last week. Exciting, right? But you can’t go ski just any snow. We had received several inches of fluffy, dry snow on top of bare ground, which meant there was no base to speak of. Rather than being overeager and rutting my skis, I opted for a trail run when we finally got out of single digits. I’m so glad I waited, because the sun came out and helped pack down the snow on the trails, and then we got more snow. What a lovely pair of words… MORE SNOW. Despite 11°F and nasty winds over the weekend, we got our first ski tour of the season in (rather late) and it was fantastic!


rosy sunrise

the sun is far more welcome in winter

jeremy makes his way through snowy trees

so happy that winter finally decided to show up



Snow on the ground is a wonderful thing. Jeremy and I began longing for ski season about 2 weeks after our last ski tour in mid may. Despite all of the trail running and hiking and biking and backpacking of summer, I feel like I’m stronger in winter. I burn more calories, too! We don’t feel as guilty indulging in a little dessert during the cold weather months. But even if you aren’t a ski dork like me, I tell you what – this toasted coconut custard tart is worth making and eating. Just give yourself an extra hour of walking.

for the tart crust: egg, butter, salt, flour, confectioner’s sugar

pulse the butter into the dry ingredients

drizzle in some egg yolk

the dough should clump together, but remain grainy



**Jump for more butter**

my kind of pie

November 12th, 2014

Recipe: cottage pie with beef and carrots

Well wow. Winter arrived this week like a dinner guest who shows up drunk in time for dessert. There was some snow, which I’m grateful for, but we plunged from above freezing to single-digit (that is fahrenheit) temperatures within an hour or two. All hell broke loose as the roads glazed over with black ice. It’s been snowing and below zero at our house for a few days now.


snowy ridges and frigid cold

sushi dinner with my folks before they flew home



My parents made it safely home to Virginia and I think they were relieved to not have to deal with snow and ice. We never got above zero today (Wednesday) at our house, but it should start warming up soon. I’m ready for more snow, I tell ya. It’s time to get the ski pants out. I’ve also been looking for reasons to cook things in the oven now that we have finally entered cold weather season. Can you believe I’ve never made cottage pie before? I wasn’t even sure what it was. But once I read through the recipe, it was clear to me that THIS is my kind of pie – a savory pie with mashie top!

flatiron steaks, white wine, fresh thyme, olive oil, black pepper, onions, dried porcini, salt, celery, carrots, beef broth base, flour, tomato paste

heat the broth and porcini

let the mushrooms steep

chop the porcini (save the liquid)



**Jump for more butter**