huckleberry lemonade bacon corn hash with chanterelles huckleberry scones fried polenta and porcini on roasted carrot purée


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archive for roasting

better than good enough

Wednesday, August 5th, 2015

Recipe: fried polenta and porcini on roasted carrot purée

We had a busier than usual schedule last week because Jeremy was hosting his astrophysics retreat. This was his third one, but it seemed more harried than usual because of the additional puppy-wrangling. Without going into too much detail, the retreat is an “unconference” that eschews the traditional scientific conference format. It is a small gathering of select (young) experts in astrophysics who come together for 4 days of intense, high-powered brainstorming for the love of science. Running any sort of workshop or conference is exhausting, but for someone like Jeremy – my dearest introvert – it is doubly so. Once he had caught up on sleep and other work, I suggested we spend a relaxing evening under the stars together… with Neva… in a tent.


neva tries out the sleeping bags as the sun goes down



Actually, this was just a continuation of puppy training. The plan is to go backpacking this fall with the pup, but first we need her to get used to being in a tent. When our neighbor’s kids were little, they used to camp in a tent on their deck because the youngest would always get scared before 9 pm and run back into the house. I thought this could work for Neva, too. We could camp on the deck and if she got unruly or upset, we would bail and go inside. But there was no need to abandon ship because she was very sweet and cuddly throughout the night. She probably slept better than either of the humans. I think this backpacking thing just might work.

it’s a loungy puppy life

if we’re going to camp out, we may as well eat outside, too

blue moon rising

ready for zip up and lights out



Jeremy’s astrophysics retreat takes place in Boulder with the exception of one day held at our house in the mountains. My minor contribution is to help host the participants which includes a sit down dinner. Living outside of Boulder, we are accustomed to accommodating the restricted diets of our friends, but I got a stumper in this group: gluten-free vegetarian. In my opinion, gluten-free is pretty easy and vegetarian isn’t terrible, but the combination really whittled down my options. There were two ideals I had to balance: 1) that not serving meat to your guests is rude (per Chinese tradition) and 2) it is unacceptable to serve sub-par food to vegetarians. But I was up for the challenge, particularly because the one guest who was gluten-free vegetarian happens to be a genuinely nice and good person. Luckily, porcini are in season NOW.

here’s a pretty specimen (plus one in the background)

two buddies chilling out off trail



The idea was to serve something that everyone could enjoy and then the omnivores could have some kind of animal added to their dish. I decided to go with fried polenta cakes and pan-seared porcini. It was easy enough to hike up into the mountains to nab some choice mushrooms only because I knew they were flushing and I knew exactly where to look. For some extra color, I thought a nice roasted carrot purée would brighten the plate and lend some sweetness to the dish.

white wine, olive oil, vegetable oil, carrots, polenta, butter, thyme, salt, porcini



I started the day before, as I didn’t want to heat up the house cooking all day before dinner. I made the polenta and then pressed it into a baking dish to cool and solidify. A loaf pan works too if you want to slice your polenta that way. Once the polenta had set (about an hour or so), I popped it into the refrigerator to chill.

stir the polenta into the boiling water

when the polenta is done, stir in a pat of butter

pressed into a baking dish to cool



**Jump for more butter**

back to soup weather

Thursday, April 16th, 2015

Recipe: roasted tomato soup

“Did you finish your taxes?”

I blinked at the nice fellow on the other side of the post office counter as I handed him my yellow pick-up slip. Oh, it’s tax day! Yes, yes we finished those several weeks ago. We smiled at one another and eventually wrapped up the small talk with thank yous and have-a-nice-days. My mind was elsewhere because I had a list of things to get done before our neighbors came over for dinner. Every April, they are bustling with activity doing proper house maintenance on the exterior (something we ought to do, but tell ourselves that we can wait until May when the weather is more reliable), tidying up the yard, packing gear and equipment to take to Canada for the next 6 months where they will run their wilderness camp. And every April, we tell them, “We need to have you over for dinner before you take off!”


we started with some appetizers



These excellent people are the best kind of neighbors: friendly, generous, considerate, fun, reliable, kind, genuine. Instead of our usual quick conversations in the driveway as we’re coming and going, we could relax and enjoy a few hours together over good food and wine. We miss them in summer, when our neck of the woods is at its greatest splendor. “Walk home safely!” I joked after them as they stepped into the night. The snow was just getting started after several warm and sunny days, materializing out of the darkness as it fell into our porch light’s sphere of illumination.

flowering trees on the flats just a few days ago

and now, proper snow



I’ve learned to contain my excitement about the snow until it’s here, on the ground, and accumulating. The skis are ready, but we must be patient and wait for the base to rebuild. It might be a few hours. It might have to be tomorrow. In the meantime, we opt for hot soup over a fresh salad while the world outside turns silent and white. Soup. I love all manner of soup. Digging deep into my childhood, tomato soup was the default on those rare snow days in Virginia. Of course, it came out of a can with a red and white label. It only took me a few decades to realize the beauty of making my own tomato soup, and then a few more years to discover the flavorful roasted version. It’s easy. I’ll show you.

olive oil, pepper, chicken broth, red pepper flakes, garlic, thyme, tomatoes (not pictured: salt)

chop the herbs, pick out the garlic cloves

halve the tomatoes

wrap the unpeeled garlic in foil



**Jump for more butter**

not mashed potatoes

Sunday, February 22nd, 2015

Recipe: roasted cauliflower and garlic mash

No mashed potatoes for us this weekend! The mercury fell as did the snow – precious powdery snow. When it gets too hot and the snow turns to slush, some refer to it as mashed potatoes. And while mashies are fine to ski, it’s not the kind of snow that is long-lived as it transforms into ice overnight or eventually puddles of water during the day. At least for now, the snow gods have smiled down upon us and delivered. It was both a snow- AND friend-filled weekend. Our neighbor asked if I would mind spending a little play time with their pup, Dioji (dee-OH-gee), while they were away all day. She is a giant walking carpet of a dog (half Berner and half Great Pyrenees) who loves everyone and just wants to be loved in return – my favorite pup in Nederland.


the best kind of snow: big fluffy flakes as seen from corona chair

dioji hanging out in our living room

and doling out the kisses

visiting with my four-year old pal, felix, before his ski lesson

jeremy contemplates the view before diving into the snow

2°f and completely still

on my solo ski tour

my breath frosted my hair!



We are delighted to return to our lovely, fluffy, Rocky Mountain powder. Mashed potatoes snow can wait until spring, when it’s supposed to be in season. As for the edible kind of mashed potatoes, I’ve been trying to move away from those as well. I personally LOVE mashed potatoes made with plenty of butter and some cream. After a while though, I want to change things up. That, and my pants don’t fit as well. I’ve been alternating between the occasional mashed potatoes and this other mash of roasted cauliflower and roasted garlic this winter. The cauliflower mash is so deliciously creamy without all of the pants-shrinking effects and it goes well with meats, vegetables, or even on its own.

all you need: olive oil, salt, pepper, chicken broth, fresh thyme, garlic, cauliflower

prepped



**Jump for more butter**