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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diversions

Monday, July 21st, 2014

Recipe: california hand roll (temaki)

Despite being the summer high season in Crested Butte, our time here has been pleasantly quiet and peaceful. Colorado mountain towns have long winters and short summers, but boy are those summers exploding with color, activity, beauty at every turn – both in the backcountry and in town proper.


the town of crested butte is simply charming



Our neighborhood is filled with the sounds of people greeting one another in the street while walking or heading out for a bike ride, children laughing and playing, and the jingle of dog tags as pups get their walkies in the fresh mountain air. Several of our wonderful neighbors have told us how sorry they were to hear of Kaweah’s passing. This is – as many mountain communities are – a dog-loving community.

our dear next-door neighbor even sent flowers



Jeremy and I took a few days to visit his folks in Pagosa Springs – a lovely mountain town in the-middle-of-nowhere, southwest Colorado. We got up early one morning for a trail run before everyone else had risen and greeted the sunrise as we paced through scrub oak and sticky mud from the previous day’s thunderstorms. Afterward, we sat on the porch with his parents watching throngs of hummingbirds spar over the hummingbird feeders. The Rufous hummingbirds are especially territorial and aggressive which made the bird watching all the more entertaining. It’s really quite spectacular.

sunrise on the trail

a lone rufous monitors the bird feeder from a nearby branch

then thwarts the attempts of an aggressor

and shows the other guy what’s what



We returned to Crested Butte in time to meet my friend Irvin and his partner who were road tripping through Utah and Colorado this summer. We spent 48 hours giving them a quick sampling of Crested Butte: checking out Mount Crested Butte, dining in Mountaineer Square, coffee and pastries at Camp 4, hiking to a great 360° view in the high country, pizza at Secret Stash, mountain biking, dinner at our place, browsing the farmers market.

a.j. and irvin on our hike

irvin grabs a slice of “the woodward” pizza at secret stash



Our multi-day non-stop schedule kept us rather busy and preoccupied such that we weren’t dwelling too much on the little black dog that was missing from our lives. Of course, we miss her terribly. But when people tell us they are sorry, I thank them and point out that Kaweah lived a very good and happy dog life. On our drive from Pagosa Springs to Crested Butte, I was finally able to verbalize how I felt about my time with Kaweah. She was a gift to us, both literally and figuratively. It was our responsibility to provide the absolute best life to her that we could and we took that task to heart. We were with her to the very end so that she was never alone, afraid, or unloved. Only now do I understand just how much of a gift she really was and will always be until my dying day. This is me finding closure.

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I know that some people consider sushi a summer food because of the raw aspect, but I maintain a year-round love affair with sushi. I crave it after skiing just as much as I crave it after (and during) summer backpacking, and we’re fortunate that Boulder has a lot of decent sushi on offer and Crested Butte has one sushi bar (they used to have two, but my favorite one closed its doors last year). We also make sushi at home. One of my favorites is the California roll – something I never order in restaurants, but often make in my own kitchen. It is a good gateway sushi roll because the crab is cooked. When we prepare California rolls at home, we tend to go for the hand rolls or temaki because they’re quick and easy to make and consume.

wasabi powder, sesame seeds, sriracha, nori (seaweed), sushi rice, masago (capelin roe), cucumber, avocado, mayonnaise, king crab legs

slice the cucumber into strips

stir wasabi powder into mayonnaise to make…

wasabi mayonnaise



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fermentalicious

Monday, May 26th, 2014

Recipe: kimchi

Summer is taking her sweet time getting to the Colorado high country, and I’m fine with that. I got my first sunburn of the season over the weekend on a long trail run. The good news is that I was testing a new sunblock which worked really well, wasn’t sticky, greasy, or yucky. The bad news is that I forgot to apply sunblock to the back of my neck. But the other good news is that this tells me how well the sunblock works! I suppose every season requires some new manner of getting dialed in, but the transition from spring to summer is really quite delightful.


unsettled weather at sunset

dramatic colors

cooling off in the snow after a long climb

lunch with my ski betties at pizzeria locale



When I met up with Erin and Nichole last week for lunch, I brought each of them a big slice of tiramisu because we had too much in the house. Erin questioned the validity of the phrase “have too much tiramisu in the house”, but happily did her part to alleviate our refrigerator of its burden. I also brought a jar of kimchi for Nichole, knowing that she loves the stuff as much as I do. I had offered some to Erin, but she politely declined. You either love it or you don’t love it. It falls into that category of foods that smell terrible and taste fantastic. I’ll tell you who doesn’t love it – Jeremy. He walked into the great room after I had opened the jars to check on their fermentation progress and he grimaced, “Ew!! Kaweah, did you?!”

start with napa cabbage and salt

quarter the heads

cut into bite-size pieces

place in cold water and cover with salt



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winter’s end

Sunday, March 16th, 2014

Recipe: korean barbecue pork lettuce wraps

Spring is just around the corner. In fact, I can see it from where I stand. The R-word is even in the forecast… RAIN. That kinda kills the snowpack, but then it is supposed to turn to snow. Whatever form of water falls from the sky, we have promised ourselves to enjoy this time – the end of winter. It’s been such a lovely season that we thought it fitting to say farewell to winter from Crested Butte.


mount whetstone

paradise divide and the slate river

blowing snow on mount emmons at sunset



The last time I was about to leave the Front Range for Crested Butte, I had a grocery date with Wendy at the new HMart in Westminster. It’s a Korean/Asian grocery store that is closer to me than its Aurora branch in southeast Denver. We wandered around checking out all of the products on offer, catching up on all manner of gossip and cooking and life stuff. As we passed into the meat department, a little Korean woman was grilling marinated pork samples. We each tried it and smiled at one another. Good stuff. The woman placed her hand on a stack of packaged marinated pork and said, “For sale!” Since I was leaving town soon, I declined. Walking toward the fish tanks, Wendy and I leaned into one another and whispered, “I could totally make that at home!” And so I eventually did.

pork shoulder, black pepper, sesame oil, soy sauce, pear, onion, green onions, garlic, ginger, sugar (not pictured: gochuchang)

chopping the pear

pear, onion, garlic, ginger

puréed



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