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archive for pasta

pieces of a broken heart

Tuesday, July 15th, 2014

Recipe: hot smoked salmon and asparagus pasta

Jeremy and I want to thank you all for the touching comments, emails, messages, and other notes on Kaweah’s passing. We are in awe of your love for our dear pup and grateful for your kindness and well wishes. Thank you so very much. xo

The past week has been a bit of a blur as we try to resume life without Kaweah. Everywhere we turned we expected to see that cute little face staring back at us (presumably wondering if we had beef or cheese or apples to offer). And when I didn’t find Kaweah, I just sat down and sobbed. Or I stood and sobbed. I sobbed as I folded her freshly laundered towels and beddings. I sobbed as I put away her dog bowls. I did a lot of sobbing. It was hard being in the house without her – so we packed up and headed southwest. Kaweah’s absence is still felt, but it’s slightly less pronounced here in Crested Butte. Just slightly.


kaweah’s last sunset

my last photo of kaweah on the way to the vet

tags, leashes, and collars by the front door



I still miss hearing her soft snoring in the middle of the night, or watching her little legs chase bunnies in her dreams, or the funny way she would sniff sniff sniff EVERYTHING in the yard until it culminated in a giant sneeze. Getting outside has helped tremendously. Most of you know that the mountains are my therapy sessions. It’s incredibly beautiful right now too.

i spotted a gorgeous bull moose on my trail run last week

brilliant stormy sunset over paradise divide

wildflowers dot the hillslopes of the crested butte high country



While trail running alone, I can lose myself in thought for hours and think about Kaweah without crying. Occasionally, one of her nicknames will push from my lungs into the mountain air and I’ll smile at the memory of her goofy shenanigans. Cooking helps too. I went through one day of depression eating before I bounced back to a normal meal pattern. Prepping vegetables has been especially meditative. My mom told me keeping busy will help, and she’s right. I shot this pasta recipe a few weeks ago, with Kaweah at my side to catch any stray pieces of salmon. Blogging will help me find my way back to normal.

hot smoked salmon, salt, pepper, garlic, olive oil, white wine, fettuccine, cream, parmesan, butter, asparagus

drizzle olive oil over the asparagus

season with salt and pepper and grill (or roast)

slice asparagus into bite-size pieces



**Jump for more butter**

for the cheese lovers

Monday, December 9th, 2013

Recipe: pastitsio

Just this past weekend, I was walking through Whole Foods with one of my besties from high school (she was in town for a conference) when Emily said, “I could give up meat in an instant, but I could never give up cheese.” I smiled because I have several friends who are bona fide cheese fiends. It’s quite the accomplishment that I can eat Gruyère, but that is about as exotic as I get… which I realize isn’t terribly exotic at all. Still, when presented with the opportunity to receive a review copy of Melt: The Art of Macaroni and Cheese, I could not wait to crack it open.


224 pages of cheesy goodness



Stephanie and Garrett – two incredibly talented individuals – are the masterminds behind the book (Garrett is one of my favorite food writers). They teamed up to present countless hours of research and recipe development in this glorious collection of all things pasta, cheese, and more cheese. As I stated before, I am not a cheese person, but found myself mesmerized by Matt Armendariz’ seductive photos of melty cheese and pasta. After perusing fresh salads, creamy stovetop dishes, hearty mains, and sweet recipes, I settled on pastitsio for my test drive. Hot casserole-style dishes are especially welcome during our Arctic cold snap in the Rockies.

the meat sauce: tomato paste, canned tomatoes, olive oil, white wine, salt, ground lamb, pepper, oregano, bay leaves, rosemary, cinnamon, allspice, garlic, onion

for the pasta and mornay sauce: olive oil, milk, penne, pecorino romano, butter, eggs, salt, flour, pepper



The recipe calls for Kefalotyri, which I could not find, so I used the recommended substitution of Pecorino Romano. That’s another nice thing about this book. Even though I know zip about cheeses, Stephanie and Garrett introduce the reader to new and exciting varieties while offering more common cousins in case you can’t source the original. Other than the cheese, all of the other ingredients are easy enough to find. Oh wait, except bucatini – I couldn’t find that either and opted for penne, a pasta for which I have strong affections.

start the meat sauce: add browned ground lamb to sautéed onions and garlic

add wine, spices, tomato paste

pour in the canned tomatoes

simmer it down for 30 minutes



**Jump for more butter**

quick comfort

Monday, November 4th, 2013

Recipe: pasta carbonara

The other day as I was wrapping up a product shoot, I noticed Kaweah lying on the floor next to a light stand, looking bored. I walked over to stroke her silky ears and she casually lifted her front paw asking for a belly rub. Kaweah was in a mellow mood, which used to be a rare thing but is now the norm. Instead of putting the studio gear away, I pulled the background down to the floor and coaxed the dog over with treats. I need to remind myself to do this more often while she’s still with us. It’s so easy to get busy and tell yourself that you’ll do it later, and then one day… later is just too late.


she reminds me of a plush toy sometimes

kaweah got bored

the half-bambi



We took care of house things on Saturday which involved lots of running up and down the stairs to do laundry, to seal the driveway before the next snow storm, to consolidate our recycling and trash to take to the dump, to move our deck furniture into the basement until summer. That sort of house stuff. Kaweah, in her old age, no longer likes hearing loud sounds (despite being mostly deaf). She also dislikes seeing furniture or large appliances moved about. And it makes her nervous when we go in and out of a room too much. So after getting wigged out for most of Saturday and hiding in the office, she finally emerged when I started making dinner.

pasta carbonara: linguine, olive oil, pepper, parmigiano-reggiano, eggs, pancetta, salt



Yes, leave it to cured pork (or any meat) to pique Kaweah’s interest. Truth be told, I was interested too. I’ve never made pasta carbonara before. It’s something I have seen and heard praises about for eons, but I had never even tasted it. Pasta carbonara had been sitting on a long list of dishes I wanted to make and/or try. I had no idea it was so simple.

dice the pancetta

grate the cheese



**Jump for more butter**