salmon rillettes apple cider caramel apple cinnamon rolls braised chicken with forty cloves of garlic roasted broccoli and farro salad with feta


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archive for legumes

nothing to get angry about

Wednesday, September 17th, 2014

Recipe: angry edamame

Indian summer is here. Of course it is! It always arrives when I have a chocolate shoot to finish. I think I’m done foraging for huckleberries (are we ever REALLY done, though?) and instead I’ve been gathering breakfasts, lunches, and dinners to tide Jeremy over the next 3 weeks while I’m on the fall shoot. It is time. The colors are starting and I’m getting that itch to hit the road.


blue blue colorado skies and dynamic clouds

my local indicator aspen stand



Since I have yet to pack my gear in addition to the 114 other things on my to-do list (let’s call it a to-do novella), I’m just gonna dive into the recipe and its backstory. My friend, Kathryn, was visiting us from Norway last month when we got on the topic of food. Actually, we never stopped talking about food – this is why we are friends. She had an obsession with Kona Grill’s angry edamame. More specifically, she had an obsession with the angry butter. I’ve never eaten at Kona Grill, nor have I ever had angry edamame, but it sounded good. It’s really all about the angry butter. So I did a quick Google search and found a list of ingredients as a handrail.

edamame, butter, lime, kosher salt, sambal, garlic, red chile powder, cayenne powder



In essence, we are making a spicy, tangy, garlicky butter. How could this possibly be bad? I guess it’s bad that this is so darn easy and quick to slap together that you’ll want to slather it on corn, pan-seared scallops, roasted chicken, grilled asparagus, roasted Brussels sprouts… EVERYTHING.

add the sambal, chile powder, cayenne powder, and salt to the butter

grate the garlic

add lime juice to taste



**Jump for more butter**

chinese new year recipe round up

Friday, January 24th, 2014

Chinese New Year (or the Lunar New Year) is a week away! It will be the Year of the Horse, which is special because my sister was born in the Year of the Horse and would have been 48 this year. I’m busy cleaning the house, prepping special foods, and doing those things that are supposed to bring luck in the new year. Maybe you are a traditionalist or perhaps the lunar new year doesn’t have any significance to you, but you want to make a celebratory meal or throw a Chinese-themed party. Either way, I’ve got a recipe round up for you!


traditional dishes



These are the dishes I make year after year. They symbolize luck, fortune, health, happiness, promotion.

Cellophane noodle soup: It’s a big pot of goodies – sort of a catchall for lucky things. The cellophane noodles (bean thread noodles or glass noodles) represent long life – so for goodness’ sake, DON’T CUT THE NOODLES. Meatballs and fish balls are round, which the Chinese like and their meaning is reunion.

Chinese dumplings and potstickers: Theoretically you are supposed to make dumplings (boiled or steamed), but I always make potstickers because I’m a crunch-junkie. My mom always told us that eating dumplings meant more money in the new year because they are shaped like gold ingots. Then I found out later that dumplings also symbolize having sons. I’m sticking with the money story.

Chinese egg dumplings: The Chinese have a thing for dumplings, because they are like purses, and purses hold money. These egg dumplings typically go in the cellophane noodle soup, but they are wonderful eaten on their own too.

Lucky ten ingredient vegetables: Lucky lucky lucky! Ten is a lucky number. Don’t make this with nine or eleven ingredients – you’ll screw up the new year! Also, don’t use hollow vegetables (green onions, water spinach – these are hollow and bad luck). Tofu is okay, but no meat is allowed in the dish.

Stir-fried rice cakes: These rice cakes are sticky, chewy disks of rice flour. The name of the rice cake, nian gao, sounds like “higher year”. Eating the rice cakes is good luck for a promotion or toward greater prosperity.

Stir-fried soybean sprouts: These are my favorite and plentiful in most Asian markets this time of year (because everyone wants luck!). Eating soybean sprouts (or bean sprouts in general) ensures a good start to the new year.


appetizers



There’s something you should know about tofu. It’s a big deal. Fu is “luck” in Chinese. So tofu is pretty popular in the new year festivities because everyone wants lots of luck. The thing is, you shouldn’t eat white tofu because white is bad – it’s the color of mourning/death. That’s bad luck. But don’t fret, there are a bazillion ways to eat tofu: fried, dried, marinated, sheets, pressed.

Bean curd rolls: You can find bean curd sheets or tofu skin in Asian grocery stores. They are either dried or frozen. This tofu skin roll is filled with savory pork and vegetables, and then braised til soft. I order it at dim sum all the time.

Chinese tea eggs: Eggs represent fertility, but I just love the subtle flavor of the tea infusion as well as the delicate crackle pattern on the peeled egg.

Fried shrimp wontons: Terrific nibbles with the added bonus that shrimp symbolize happiness and good fortune.

Pickled Chinese cabbage: Served cold, this sweet, salty, sour, spicy, crunchy pickled cabbage wakes your mouth up in the best way possible. I could snack on a bowl of this all by myself. Cabbage means money, prosperity.

Scallion pancakes: One of the best savory snacks, ever. I’m not sure if it has any symbolism, but it’s delicious!

Shrimp toast: More shrimp goodness (happiness and fortune).

**Jump for more butter**

different kinds of winter

Friday, January 10th, 2014

Recipe: black bean soup

We’re back home on the Colorado Front Range where the weather seems unseasonably warm compared to Crested Butte. I know the whole country (except for California) was dogged by frigid winter weather for several days, but it’s nothing out of the ordinary for us in the mountains. The thing is, Crested Butte has ruined me. It is my idea of perfect winter. The snow is fluffy and powdery, the temperatures are quite cold which preserves that nice powdery snow for a long time (in January, the average low is -8°F, but we measured as low as -22°F last week), there is a lot of sunshine, and there is no wind. Okay, they can get a little wind from time to time, but nothing like the winds that ravage us in Nederland and along the Front Range. So it’s a bit of an adjustment coming home to weather that feels so antagonistic at times.


there was decent snow in the trees



The wind is a real bitch here on the Front Range. But it makes you tough. Skiing ground blizzards, getting pummeled on the ski lift in gale force winds, navigating death cookies and busting wind slab – it all builds character. And then you have those blow outs where the winds have scoured bare ground right next to a 20 foot snowdrift. It makes the good days REALLY good, but winters here are not for dilettantes.

jeremy carries his skis across a giant blowout in 45 mph gusts



Once home our usual routine is to put the gear away, set the boots out to dry, remove sunblock, change into warm clothes, check that Kaweah is alive and well, and get something hot in our bellies. It doesn’t always go in that order (we usually check Kaweah first), but the need to warm up with a bowl of soup ranks high the moment we set foot in the house. I like to make a lot of soup and keep it handy in the refrigerator for these very occasions.

let’s start with black beans

black bean soup: pepper, olive oil, sherry, salt, cumin, oregano, onion, garlic, bell pepper, beans, chicken broth, tomato paste



**Jump for more butter**