use real butter

Recipe: roasted cherry tomatoes with mint

Okay, April just sort of whizzed past me over here. I feel as if I’ve been slogging through the month with my head down to meet all manner of deadlines. This weekend was when I could finally (sort of) look up and around and wonder at the month that was. We got outside to enjoy some untracked snow in the backcountry despite the crazy warm temperatures (50°F) and the unrelenting sun. Whew! There is always that one day in spring that takes some getting used to – the transition from winter to summer.

jeremy admires the view of the high peaks in the distance

breaking trail

skiing out as the sun begins to set

And it looks as if April is not leaving without a fight. There is snow forecasted for the last day of the month. I can’t help but worry after the delicate spring blooms and birds that have been trying to make an appearance each week only to get the snowy smackdown from Mother Nature. I imagine anything that has learned to survive in the mountains these many years is half expecting this dance between fire and ice.

our neighborhood fox keeps it on the down low no matter the weather

We had a warm weekend, which was perfect for throwing open the windows and the deck door. Kaweah loves when the deck door is open. She stands just inside the door, just outside the door, and then eventually right across the threshold because that is the best thing ever (in her mind). Our neighbors came over for dinner Sunday evening. It turns out that all four of their birthdays are in April, so I made some celebratory cupcakes.

flourless chocolate hazelnut cupcakes with chocolate ganache frosting

little cakes on a little stand

and a plate of coconut macaroons drizzled in dark chocolate

For dinner, something on the grill seemed appropriate. We served barbecue chicken and a bunch of vegetable sides. One of those sides involves roasted cherry tomatoes with mint, which I had to make last week for a client shoot with Modmarket. Modmarket’s fare is fresh, simply prepared, wholesome, and incredibly good – so I enjoy working with them. They had given me a small container of these minted roast tomatoes, but I made more just in case I needed extras.

all you need: cherry tomatoes, salt, mint, olive oil, pepper

rinse and pat dry

**Jump for more butter**

Recipe: miso butter roast chicken

Before it got dark, before the kids would start coming around to trick or treat, I took Kaweah for a quick walk up a local trail. There were clouds stretched across the sky in wide horizontal strokes, but enough space for the sun to light them up from below the horizon. I watched them turn yellow, then orange. “Come on, pup! Let’s get to the top of the hill!” She climbed as fast as her little old legs would take her and when we got to the clearing at the top, she got her treat.

waiting for a scooby snack

…and i got my treat

We walked back as night began to envelop the neighborhood. I gave Kaweah a stick to carry because she trots faster that way. Jeremy met us half-way down the street as he had just gotten home and had set Halloween candy out. I love fall and I love Halloween because it’s a no-pressure, festive, and fun holiday. I like it because it’s about the kid in all of us. I also like Halloween because it was Halloween night twenty years ago when Jeremy first held my hand. Technically, it was November 1, but it was a continuation of Halloween. The early years were, as my dearest Barbara would say, young love. It has since evolved into the best and strongest relationship of my life. I feel fortunate, because at 21 (or 19) you are pretty much guaranteed to make a lot of bad and dumb decisions, but I think I lucked out big time back in 1992. I still feel that way today. Happy twenty years of awesome, Jeremy!

Today’s recipe is a special one, because it comes from a dear friend of mine. For our girls’ weekend we spent an evening cooking up a feast. Ellen made her world-famous Caesar salad, I contributed the gremolata smasher potatoes, and Kat made her miso butter roast chicken. Phenomenal meal all around, but the moment I tasted that chicken, the first coherent words out of my mouth were, “Kat, do you mind if I blog this recipe?” It’s just too good to not share with everyone.

all you need: garlic, miso paste, butter, olive oil, mirin, and chicken

first, roast the garlic

golden, buttery, mellow roasted garlic

The only thing you need to do ahead of time is roast a bulb of garlic and let the butter come to room temperature. This chicken is relatively quick and easy to prepare, particularly if you roast parts rather than a whole chicken (but I give instructions for both in the recipe below). We were all fans of dark meat, so Ellen got chicken thighs. My favorite way to enjoy dark meat from a chicken is via the chicken quarter – the thigh and drumstick. Majorly fantastic in every way.

beat the miso into the butter

add the roasted garlic (and a dash of mirin)

a smooth miso butter

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