roasted tomato soup chocolate hazelnut sandies baingan bharta (indian mashed eggplant) this little piggy pizza


copyright jennifer yu © 2004-2015 all rights reserved: no photos or content may be reproduced without prior written consent

this little piggy

April 6th, 2015

Recipe: this little piggy pizza

So many wonderful things happened this past weekend, like almost a foot of new snow on the local ski hill Friday morning. Rest assured, I did get my fresh tracks first thing in the morning. The new snow also meant that we could do a full moon ski rather than a full moon hike that evening. Everything seemed to go in our favor that night: fresh snow, no winds (well, a very light breeze), full coverage on the road, clear skies. Almost unheard of for our area.


banjo waits for erin to put his dog booties on before bounding out to romp in the snow

the full moon emerges above a bank of clouds in the east as we ski west

venus (center left) setting over the majestic indian peaks



We got home from the full moon ski around 10:30 pm and ate dinner at 11:00 pm. I was in bed after midnight and set my alarm for a few hours later as there was that total lunar eclipse to catch. When it’s late and I’m tired, I sometimes question if I want to get up in the middle of the night to shoot the eclipse. I figure, if I can and if the conditions are good (they were excellent), then it’s definitely worth seeing. I don’t think I ever tire of watching these phenomena that relay just how small we really are. Besides, I’ve loved watching the moon ever since I was a little girl. Some things never change. Jeremy even got up with my alarm and brought me hot cider while I stood outside following the eclipse’s progress. We watched her set behind the Continental Divide, still eclipsed, as the eastern horizon began to glow warm with orange and gold.

entering totality (blood moon)

blood moon setting over the mountains



The 6 inches of snow around our house melted in no time flat. Warm weather returned and I’ve notice those fuzzy aspen catkins blowing around on our deck. We moved the deck furniture back outside from its hibernation in the basement and our windows have been open every afternoon to let the mountain air cool the house down. Instead of an afternoon ski tour, we’re trail running the local trails to scout out conditions (mostly melted, still some snow) and visit with our local flora and fauna.

pasque flowers are coming up

this hungry moose was chomping away on young aspen trees



Over the weekend, all of our neighbors’ yards or decks were filled with happy dogs wagging their tails with noses in the air sniffing the aromas wafting from smoking grills. We contributed our fair share of grilled deliciousness to the local atmosphere, too. Although we weren’t grilling giant hunks of meat, our pizzas still paid proper homage to the pig. Vegans, vegetarians, pescatarians, flexitarians – look away! I call the pizza This Little Piggy.

pizza dough, pizza sauce, barbecue sauce, olive oil, salt, pepper, mozzarella, caramelized onions, pancetta, prosciutto, italian sausage, bacon, chorizo

mix the barbecue sauce with the pizza sauce

slice the chorizo thin

chop the bacon



**Jump for more butter**

semifreddo, but todo rico

April 2nd, 2015

Recipe: strawberry semifreddo

Easter always sneaks up on me because we don’t celebrate it. My heathen ritual is to buy a bag of Whopper mini eggs when they go on sale the following Monday and then promptly forget about it for another year. But I happen to have a lovely dessert that is good enough for spring holidays, weekend projects, special dinners, or basically any time you can get your hands on sweet sweet strawberries. California and Mexico strawberries have been in our stores lately, but I held off until they were the right color and smelled like candy.


here’s what i made



That’s a strawberry semifreddo – creamy, half-frozen, soft, fruity, slightly tangy, like a frozen mousse. I’ve had the recipe for many years, but never made it until yesterday. Back in the day, I took a terrific 10-week pastry skills course in Boulder as my reward for defending my dissertation. It was fast-paced and fun, but there wasn’t enough time to make all of the recipes. We were split into teams of two and each pair tackled a different pastry (or two) each week. At the end of every class, we divvied up our finished masterpieces and took them home. Except I never took the strawberry semifreddo home because it was summer and I had a 45-minute drive back to the house. But it sure looked good. Seeing the strawberries in the market the other day, I realized I wanted to finally make that semifreddo.

grand marnier, sugar, lemon, strawberries

wash, hull, and halve the strawberries

strawberries, sugar, lemon juice, grand marnier

toss it all together and macerate



I adapted the recipe from my class, which was adapted from Sherry Yard’s recipe. Her version has a pâte sucrée base, but I didn’t want to deal with baking anything, so I went with a vanilla cookie crumb base like you might find on a cheesecake. You can use graham cracker crumbs if you like. I thought vanilla cookies (scavenged from vanilla sandwich cookies) would be fun. You can leave the creme filling in, if you like, but I scrape it off. Or you can use lemon cookies or vanilla wafers.

sugar, butter, cookies (nor pictured: salt)

scraping off the vanilla bean creme

pile the cookies into the food processor

cookie crumbs



**Jump for more butter**

crested butte: uley’s cabin and ice bar

April 1st, 2015

[Note: Even though this is posting on April 1, this is not an April Fools Day post - it's totally real and totally awesome. -jen]

Crested Butte goes by many monikers: The last great Colorado ski town, Wildflower Capital of Colorado, The birthplace of mountain biking (along with Cupertino), The Nordic Ski Capital of Colorado, Powder Magazine’s #1 Ski Town in the US (2014)… We call it Paradise. Whether you’re hiking, biking, fishing, skiing, riding, or running – you are immersed in stunning mountain scenery that can only be described as God’s Country. Winters in Crested Butte are idyllic – lots of sun and snow, beautiful landscapes, friendly people, and a great ski resort 5 minutes up the road.

The Ice Bar at Uley’s Cabin

Crested Butte Mountain Resort is a very fine mountain to ski. There’s something for everyone and then some. But after you’ve had your share of the corduroy, the powder, the parks, the glades, or the cliffs, you can give those legs a rest at any number of dining spots on and around the mountain. The coolest – literally and figuratively – place to wet your whistle between runs is The Ice Bar at Uley’s Cabin.


uley’s cabin

the ice bar – it’s made of ice (except when it’s been really really warm)



To get there, ski or ride down Twister (one of my favorites on a powder day) to the bottom of Twister Lift. If you aren’t feeling the love for black diamond bump runs, you can also scoot to Uley’s from the cruisy green Peanut to Lower Twister (also green). Once there, put your skis or boards up at the racks and belly up to the outdoor bar, grab a table on the deck, or claim a loungy Adirondack chair and watch folks kill it on the mountain (Crested Butte has some ridiculously badass skiers and riders). The views of surrounding high country are spectacular, unless it’s dumping snow – and then you don’t need views because you’ve got powder and a big fat happy grin on your face. The menu at the bar includes cocktails, mixed drinks, shots, beer+shots, hot drinks (spiked hot cocoa, coffee, cider, toddy), various White Russians, and a Build-a-Bloody Mary. If you’ve worked up an appetite charging down the mountain, you can order some quick hot bites just behind the bar. I spied bowls of chili, bags of piping hot french fries, pulled pork sandwiches, and other ski mountain fare in people’s hands.

serving up colorado bulldogs (white russians with coke) on a bluebird spring day

my libation (ginger beer) and the summit of crested butte



If you have a hankering to dine on something more refined for lunch, then you’ll want to check out Uley’s Cabin. Just go through the front door of the building to the beautifully rustic mountain cabin/restaurant. While waiting to be seated, you can park yourself in a comfy leather armchair and warm up by the fireplace. Uley’s Cabin serves a sit down lunch daily from 11:00 am to 2:30 pm with a selection of salads, soup, shared plates (mussels, charcuterie, or cheeses), and entrées like salmon filet, Colorado elk bourguignon, seared pork belly, and risotto (usually a vegetarian option). Call ahead for reservations or walk in – just be aware that they are typically busiest starting around noon to 1:00 pm.

the inside of uley’s cabin



I spoke with the staff about their lunch service, which was when they mentioned dinner. Dinner? But if the mountain closes at 4:00 pm, how do people get up here for dinner? Funny I should ask… Uley’s Cabin offers sleigh ride dinners starting in mid-December to early April, Wednesdays through Saturdays (so no bookings for Sunday, Monday, or Tuesday nights), one seating per night. It’s $100 per person for a 5-course meal with your choice of entrée. Gratuity and alcohol are not included. It sounded so fun – a little adventure, a little fine dining, a lot of awesome – not too unlike The Magic Meadows Yurt Dinners. We had to check it out, so we booked a reservation for dinner.

Sleigh Ride Dinner at Uley’s Cabin

Our instructions were to meet at the Waffle Cabin (a place from which wonderful aromas emanate when the ski lifts are operating) at the base of the mountain at 5:15 pm and to have warm hats, gloves, and jackets for the open sleigh ride. Even if it is warm in spring, you’ll want the warm things for the return ride after dark. About 25 people were dining the night we went in late March, but Uley’s capacity is 50. We were greeted by Daniel, a nice young man with great knowledge of the local goings-on in Crested Butte. He had us each sign a waiver that said we understood the risks of riding up the mountain, and then invited us into the giant sleigh, pulled by a snow cat. There were cozy blankets set out on the bench seating for guests to use. I highly recommend wearing smart footwear. Smart footwear is NOT HEELS, ladies. Something with good grip is advisable as the floor of the sleigh can be icy and slick – so just keep that in mind. I also recommend sitting on the left side of the sleigh to avoid catching the exhaust from the snow cat. Hey, I’m always looking out for you.


meet at the waffle cabin

the snow cat pulling the sleigh

view of the summit on the way up



**Jump for more butter**