sous vide meyer lemon cheesecake with raspberry sauce steamed eggplant with sesame and green onions> chocolate cream puffs sous vide pork chops


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archive for savory

death and taxes and eggplant

Monday, February 20th, 2017

Recipe: steamed eggplant with sesame and green onions

I’m so glad we’re not the only ones who took some time to warm up to our dog. I loved hearing about your own pets (and for some, even children!) via email or in the comments because it helped us realize that our experience was not out of the norm. Lately, instead of sticking her cold, wet nose in my face at 6 in the morning, Neva will wait until 6:30 or even 6:45 if it means she can curl up on the bed between us. We’ll take it! And she really is becoming quite the cuddler.

The weather for the past week has been sunny and unseasonably warm here in the mountains. A lot of my friends on the flats have been rejoicing in this “warm” weather, but it’s the “unseasonably” that makes me nervous. Sure, I want proper snow (blower powder, please), but the red flag warning for fire danger due to high winds and above average temperatures in February? No, thank you. That’s messed up. But you go with the flow and just pretend it’s Spring instead of Winter while quietly fretting over trends in global warming. We did get out several times to sample snow in the backcountry, at the resorts, and on the trails, only to be met with sketchy conditions. It made it that much easier for me to stay home all weekend working on taxes.


neva sunning herself on the deck

scooby snack in the high country

looking for snow in all the wrong places

brief sunrise colors

weekend activities: taxes (two favorite and most apropos erasers-turned-paperweights)



I am always on the prowl for eggplant recipes. I absolutely love eggplant. I grew up eating it Chinese-style, but discovered that I pretty much enjoy all manner of preparation of these oddly spongy vegetables. When I first flipped through my copy of Yotam Ottolenghi’s Plenty More, I placed little sticky tabs on each recipe of interest. There were a lot, but the one that I wanted to eat immediately was the steamed eggplant with sesame and green onion. It’s meaty without being heavy or oily, and the Japanese flavors are clean and bright.

eggplant, sesame seeds (black and white), sesame oil, maple syrup, salt, mirin, rice wine vinegar, soy sauce, garlic, ginger, green onions

peel the eggplant

steam for 30 minutes

mince the ginger and crush the garlic



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the sous vide life

Sunday, February 5th, 2017

Recipe: sous vide pork chops

Hello readers! I just want to point out what for some might not seem obvious. No one is forcing you to read my blog. If you cannot abide by my taste in recipes, you hate my dog, you are sick of seeing photo after photo of my husband skiing, you dislike nature, or you don’t want to read my words and stories, you are well within your rights to not read use real butter. If it’s just the recipes you want, you are welcome to click on the link at the start of each post next to the thumbnail which will jump down to the recipe, bypassing any potentially upsetting content. If this is too much of a burden on you, then I wish you well on your journey through the interwebs. I am totally okay with that. This is not just a food blog, it is MY blog. It is available to people for free, but this blog is not a service. I maintain use real butter at my own expense. I write it for me. I have always written it for me. I detest writing and I especially hate writing when some company or person(s) tell me what to write or what not to write. So for those who want to tag along on my mundane life, I offer a friendly smile and I’ll scoot over to make room for you. For those who find the blog unbearable to read, I invite you to stop wasting your time and move on to better things.


well, at least 5280 magazine likes my mindless drivel

some kelvin-helmholtz-ish clouds at sunset

crescent moon behind a veil of pink clouds

jeremy finds fresh tracks in the glades



This past summer, my dad asked me if I had ever heard of sous vide and was it any good. Yes, I had heard of it years ago. I had no idea if it was good or bad because it was prohibitively expensive back in the day and I had dismissed it as impractical. Dad inquired because he is on a never-ending mission to cook the best steak possible (to go with his red wine, of course). Fast forward a few months to when I was team cooking with Andrew (and our friend, Ben) for one of his popular community dinners at his house. We always nerd out on food and cooking before the guests arrive and he was testing sous vide ribs versus ribs from the smoker. This was my opportunity to learn more about sous vide, which literally translates into “under vacuum”. It involves vacuum-sealing food in plastic bags and cooking them in a low-temperature water bath (you can cook eggs in their shells). Then Andrew says, “Here, why don’t you borrow it? I’m going to be out of the country for a few months, so I won’t be missing it.”

andrew’s anova precision sous vide cooker

easy setup, just clamp it to the side of a large pot or vessel filled with water



I have tested it on three different cuts of steak, barbecue pork ribs, and now pork chops. I will eventually get around to seafood, chicken, eggs, tempering chocolate, and other nifty things, but it’s really to give my dad some feedback on sous vide and to be able to prepare a nice dinner for him when I see him this summer. Also? I bought one of my own, because they’re now as affordable as a typical small kitchen appliance. Andrew is still in Australia, but another friend had one for sale that was practically new, so I sprang for it. The pork chops I used came in a complimentary shipment of several pounds of grass-fed beef (steaks, ground, etc.) and heritage breed pork – no antibiotics, no hormones, no GMO – from Butcher Box, a monthly high quality meat subscription service.

butcher box’s pork chops were my favorite

simple: pork chops, vegetable oil, black pepper, kosher salt



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yes i am home

Monday, January 16th, 2017

Recipe: chinese red-cooked pork

Each day last week listed snow in the weather forecast for Crested Butte. That was mostly a good thing. Mostly. It was time for us to head back home for stuff like work and sanity, although we are only able to be in Crested Butte because of the internet (and the ability to work online). At first we thought we might be able to get home Thursday, then it looked more like Saturday. Well, I’m glad we didn’t plan to leave Thursday because that was (yet another) powder day. Remember how Crested Butte got four feet of snow the first week of January? They received another five feet in the second week of January. Do the math. Four feet plus five feet equals some of the best powder skiing ever.


jeremy drops into one of our stashes

how the snow piled up in our front yard



The plan was to ski Friday morning if the mountain received 6 inches or more overnight or to skin up the mountain if it was less. I awoke at 5 am when Neva kicked me in her sleep (she starts off in her bed, but always winds up on ours in the middle of the night). The mountain reported a few inches. I checked the pow cam, then three different weather forecasts. Our window of least snow had moved up a day. I woke Jeremy and we discussed our options in the dark as Neva began to petition for dinner (breakfast). If we wanted to leave that day, there was much to do in order to button up the place – wash towels and linens, vacuum, sweep, mop, scrub the kitchen, dishes, empty the refrigerator, clean bathrooms, dust, take trash and recycling to the dump, pack up, unplug, clear snow off the middle eaves. Six hours later, we were on the road. Five hours after that, we were home.

We spent a glorious month in Crested Butte, which is the longest we’ve been there in one go. Jeremy didn’t think I could do it because I usually start to lose my marbles after 2+ weeks, but I managed. Barely. As much as I love Crested Butte – and I really do love it – I get more done in Nederland. Thankfully, we were greeted with fresh snow and a calm atmosphere. Positively the best weather the Front Range can offer between November and April. Living in Gale Force Wind Central, you learn not to take days like that for granted. So we got out to enjoy this otherworldly (some might call it the Upside Down) version of home.


sunrise skate ski through the hall of trees

backcountry skiing with neva

hoar frost

close up of the crystals



The first order of business was to ski, because exercise keeps us all nice nice. The second order of business was to cook. Chinese New Year’s Eve is Friday, January 27th. I perused my list of “want to make” Chinese recipes and settled on red-cooked pork (hong shao rou). When I was little, my grandma and parents made it with a bone-in, skin-on pork shoulder cooked super tender and infused with the flavors of the heady, savory braising liquid. If you search online recipes, you will discover that most people are cooking with pork belly these days, which is far more luxurious than a humble pedestrian pork shoulder (but let’s all agree that pork shoulder is a truly wonderful cut). It’s best to get pork belly with the skin on, which my local Whole Foods doesn’t have. As my mom complained this summer, “They trim the skin off the pork belly – that’s the best part!” If your local Asian grocer has a butcher’s counter, then you can probably score skin-on (maybe even bone-in) pork belly. That’s what you want.

Other ingredients you should pick up while you’re at the Asian market are: Shaoxing cooking wine, light soy sauce, and dark soy sauce. Shaoxing is also known as huang jiu (yellow wine), but you can substitute dry sherry in its place. If you can’t find light soy sauce, using your regular soy sauce should work. The dark soy sauce is different though – it’s less salty, has a sweet finish, and adds a deep, rich color to the dish.


green onions, garlic, ginger, sugar, star anise, pork belly, shoaxing wine, light soy sauce, dark soy sauce

close up of the bottle labels



While researching recipes, I decided to go with the one that was the most straightforward. But it didn’t include ginger, which was in another recipe I liked. In these instances, the only solution is to consult with Mom. We exchanged a few texts and I was off to the races. Earlier this evening, after I had finished cooking, my dad called me.

“Mommy says you asked her about how to make hong shao rou. You should have asked me. Okay, tell me how you cooked it.” Before I could even describe the process, he interjected, “Now, first you have to cook the pork belly in cold water.” See, my dad gets SO excited about cooking and he is SO certain that his way is the right way, but it’s quite the ordeal to squeeze a reliable recipe out of the guy.

“I did that, Dad.”

“But did you scoop the scum away? You have to boil the yucky stuff off first.”

“DAD! THIS IS WHY I ASKED MOM AND NOT YOU!”


cover the pork belly with cold water

remove the scum from the surface of the liquid

slice the pork belly into 1.5-inch pieces



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