use real butter

Recipe: black cod with miso

Over a year ago, I was contacted by the program director of the Denver Botanic Gardens about giving a lecture and doing a workshop for their Bonfils Series. We met over tacos at Pica’s and I cobbled together a proposal – something to inject a little ethnic culture and cuisine into Denver. I asked my friends Manisha, Todd, and Diane if they wanted to join me and then we worked out a date… October 20-21, 2011. That seemed quite far off, and now look – it’s next week!

If you’re near the Denver area, we’d love to have you come to our lecture: Three Food Blogs, Three Cuisines, Infinite Inspiration on Thursday, October 20, 2011 from 7:00 pm to 9:00 pm. If you want to arrive early (5:30 pm) there will be some great Denver food trucks to grab a nosh! On Friday, October 21, 2011, the four of us will lead a workshop in the kitchen facility where we will share and demonstrate Chinese, Indian, and Vietnamese recipes and cooking techniques. The workshop runs from 10:00 am to 2:00 pm with a short break in the middle for participants to grab lunch. So come join us for great stories, fantastic food, and heaps of laughter. We can’t wait to meet you!

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I see more bare branches than aspen leaves around my neighborhood, thanks to the winds that whipped through here a few days prior. While walking Kaweah on the local trails this evening, I could see the skeletal dried flowers, puffballs, and solitary leaves shivering in the cold. They make a sad rattling noise as the winds race along the ground. They crunch underpaw when Kaweah goes careening off the trail to sniff something. Sunset comes earlier each day and practically sneaks up on us. When we came home from Boulder on Monday, I looked out the window to see some Kelvin-Helmholtz waves over the Continental Divide. These clouds are typically short-lived, but to get them at sunset? SCORE! Jeremy and I love to geek out on beautiful examples of fluid dynamics at work.

indicative of high shear aloft (SCIENCE!!!)

We had no such glorious clouds at sunset today, but that’s okay because I had something glorious going on in the kitchen. On my fall colors recon/40th birthday long weekend, Jeremy and I spent a couple of days in Aspen. One evening, we went to Matsuhisa for dinner because so many had recommended it. I have to say, I was pretty underwhelmed with the sushi and sashimi which was decent, but seriously overpriced. However, the items we ordered from the kitchen were pretty phenomenal like their heirloom tomato salad with cilantro dressing or the black cod with miso. Let’s talk about that black cod with miso. Melt. In. Your. Mouth. I’ve been obsessing over it ever since.

white miso paste, mirin, sake, sugar, black cod fillet

Flipping through some of my own books, I found a miso black cod recipe. But a quick search on the internets led me to the recipe from Matsuhisa on Food and Wine! The anticipation was crushing. I checked my local Whole Foods and asked my buddy Dustin (he’s the head of Seafood) when they’d have some black cod in. We talked about the recipe and he nodded, “That’s good stuff.” I just had to be patient. Upon my return home from my road trip, I picked up some groceries at Whole Foods and saw they had black cod fillets on ice. YES, PLEASE.

pour the mirin and sake into a small saucepan

whisk the sugar in with the miso, mirin, and sake

pour the miso marinade into a baking dish to cool

**Jump for more butter**

Recipe: membrillo (quince paste)

It’s so good to be home after a week of driving around Southwest Colorado and shooting fall colors alone. I don’t mind being alone, but it gets mentally exhausting because I’m all up in my head with myself from before sunrise to well after sundown assessing weather, light, topography, and of course the aspens. After a couple of days traveling backroads I noticed a lot of drivers in their trucks with their dogs. Colorado is a dog-lovin’ state, to be sure. It made me miss Kaweah and it almost made me wish that she were along for my trip. I say almost because Kaweah is a very annoying (read: bad) car companion. She associates car rides with hikes. She loves hikes. She gets so excited she just cries the whole time. Sometimes for several hours on end. Kaweah becomes a giant stress ball so we try to avoid subjecting her to that. I guess in some ways we are trying to avoid subjecting ourselves to it too. There’s something to be said for shooting the fall colors in peace.

in crested butte

off ohio pass road

anthracite range

[See the whole set from Crested Butte on my photo blog.]

When reports posted winter weather advisories for the mountains, I debated if it might be wise for me to wrap up the shoot in Crested Butte and hightail it back home before the storm arrived. Instead, I took that window and drove south to the San Juans and I’m glad I did. Places with big sky, big mountains, big weather, big swaths of pine and aspen – they take my breath away. There were times when the visibility went to pea soup, but the weather is so dynamic that you could count on it changing from hour to hour if not minute to minute.

the scrub was also in full color

from the dallas divide

hillslope

sunset on the sneffels range

rising clouds from fresh snowfall

[You can view the rest of the set here.]

We had five inches of snow on our deck Saturday. A-basin and Loveland have begun their race to make snow with a jump start from the cold snap. And Wolf Creek opened this weekend with 44 inches of snow from the storm! But it’s not winter. The snow has melted (mostly) from our deck and the days ahead will be sunny and warm. That’s autumn for ya. I’m happy to get as much of it as I can including in the edible form. Our local Whole Foods is carrying quince now, and despite the fact that it costs an arm and a leg to buy it here in Colorado, I couldn’t resist. I know of people from various parts of the U.S. who have had quince trees… and never once knew what to do with the fruits. Seriously? That makes for sad pandas everywhere.

related to the apple and pear, but you can’t eat quince raw

cut, cored, cubed

I first tasted quince paste – membrillo – in Argentina over a decade ago. Becky and I were in the field on a GPS campaign and dropped by to visit with a farming family she knew from the previous field season. They were warm and friendly, inviting us in to join them for snacks and a game of World Cup Soccer: Argentina vs. England. Slices of a mild, soft cheese were paired with slices of the deep rose-colored quince paste. Floral, fruity, and sweet bouncing off the creamy, salty cheese. Because I didn’t know a lick of Spanish, I learned to speak the way Argentinians speak. I didn’t say mem-BREE-yo, I said mem-BREE-zho. Lots of je je je sounds. It’s so beautiful. By the way, Argentina won that game which made for a country full of happy people.

slice lemon rind

simmer in a pot with lemon peel, vanilla bean, and water

**Jump for more butter**

Recipe: indian garlic naan

It’s October, but we’re still wrangling with Indian Summer over here. Well, we were. The forecast has some storms brewing on the horizon which could be a blessing… or a curse… or both for this week’s shoot. If you are in Colorado, now is a GOOD TIME to get out and capture those fall colors (and say hi if you see me!).

one of our best local stands

With only a few days between road trips, my time at home is more like a pit stop than being home. I’ve shot some of our local colors (which are also very good this year), but I need a little time away from the leaves or else I won’t have good leaf brain this week. There are always interesting distractions…

my favorite graffiti in boulder canyon

a surprise bloom of my queen of the night (night-blooming cereus)

All of the action in the kitchen of late has been “cooking to clean out the refrigerator”. I wanted to leave Jeremy with plenty of food while I was gone. Unfortunately, I have a terrible habit of overestimating how much food he’ll need and I pretty much prepared enough food for him to survive a zombie apocalypse. [Side note: I really am convinced that a mountain bike is an excellent way to escape the zombies - if you're in good shape.] I guess that means I won’t need to cook when I get home.

But I must tell you that in addition to the arrival of fall colors, the anticipation of big dump snow days, and my absolute love of Halloween, the cool down in temperatures means I can get roasting, baking, stewing, and pressure cooking again. A few weeks ago I made my own garlic naan and in addition to filling my house with smoke, it also filled my head with visions of fresh naan this winter.

flour, milk, egg, garlic, ghee, greek yogurt, salt, baking powder, sugar, yeast

combine the flour, salt, and baking powder

sugar, yeast, and warm water – getting puffy

I’ve had unyeasted naan and yeasted naan. I like both. I imagine the unyeasted version must be pretty simple (another recipe to try later), but who doesn’t love a challenge, right?! I chose to go with the garlic naan over plain naan because I’m a total sucker for garlic and I always have some on hand.

add garlic, yeast mixture, milk, yogurt, egg, oil, and water into the dry mix

after kneading the dough, let it rise

punch it down

**Jump for more butter**