baked oats green chile chicken enchiladas chow mein bakery-style butter cookies

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archive for June 2010

they’re here

Sunday, June 27th, 2010

The workshop kicks off on Monday.

This evening we had long-time out-of-town food blogging friends up to our place for dinner (and to meet Kaweah).

We’re rarin’ to go!

todd pours the champagne

who’s gonna take this glass?

popping the second bottle

a toast!

and dinner

it’s getting hawt in here

Thursday, June 24th, 2010

Recipe: cherry granita

I’m up to my elbows in swag, random dishes, glassware, and food styling props. Our great room looks like a warehouse as we get ready to host the food photography and styling workshop next week. I’ll do my best to post about all of the great people and fun stuff we’re doing, but… someone’s gotta drive the bus! And it’s hard to drive and shoot at the same time, see.

not recommended

Summer is here and it has punched me full on in the face. Yeow. I have some friends who love the heat. [No wonder he was the perfect companion to go shoot Death Valley with me.] The benefit of a “dry” heat is that the shade can be quite pleasant. So we found a compromise earlier this week when we went to Pica’s Boulder for lunch and Jason was all, “Ooh! Let’s eat out on the patio!” Mine keen eyes scanned out the only corner of shade covering a third of a table. That’s where I parked myself while Jason happily roasted under the sun like a big chicken slowly turning golden brown.

tacos al pastor – zomgodelicious

Any recipe you see here that involves the application of heat to food was prepared at least two weeks ago, because I’m nearing that state where I am perfectly happy to sit down and eat cold watermelon for dinner until my tummy becomes a giant water(melon) balloon. When it’s really hot, my mind locks onto a few key items: ice, raw fruit, raw vegetables, cold water, iced tea, sushi. The marriage of fruit and ice is especially comforting since I am intolerant of ice cream (well, lactose).

cherries are in season

luscious, deep reds

I had tested a so-called cherry granita recipe earlier and it wound up being a cherry sorbet of sorts. Not what I was looking for and a heck of a lot of trouble to boot. This recipe is quite straightforward with the fruit front and center – the way I wanted it to be.

simple syrup

into the blender

**Jump for more butter**

you and me in the summertime

Tuesday, June 22nd, 2010

Recipe: thai cucumber salad

The longest day of the year in the Northern Hemisphere is coated in yellow over here. Every morning for the past couple of days and for the next two weeks, we will wake to a light dusting of pine pollen around our house. My morning ritual includes claritin, a nasal steroid spray, and allergy eye drops. So far so good.

But as most of you know, I straddle two seasons at any given time because Boulder is always warmer (nay, hotter!). So last week when I attended and photographed the grand opening for my friend’s awesome new restaurant Pica’s Boulder (5360 Arapahoe), it was hot. Not only was it hot, but the mosquitoes found me and loved my ankles to itty bitty bits, or bites. However, the hanger steak tacos were so absolutely worth it. Bite for bite, you know.

chef andy, chef trent

skewered amazing tantalizing shrimp

“you want some fire?”


Pica’s Boulder is open, kids. Head on down there to try their fabulous food, support a local business, and perhaps catch some World Cup action on the television. Authentic Mexican food has finally arrived in Boulder. Let’s show Pica’s some love.

And speaking of love… my world is blooming at last. Colorado’s high country will light up with colorful waves of wildflowers washing higher into the mountains as summer wears on. We like it. We like it very much.

the aspen leaves are getting bigger

snowfields give way to green alpine plants

alpine lakes paint their own watercolors

wild strawberry blossoms

western wallflower

Hot weather and the upcoming Food and Light workshop mean I need cooking to be simple, fast, and of low thermal consumption. I am a fool for pickles and I am especially so for Asian pickled vegetables.

rice wine vinegar, sugar, and salt

rough peeling cucumbers

I used to frequent Min’s Kitchen during my Southern California days. It is popular with the NASA JPL lunch crowd and the owner is a darling little woman who always greeted me and my friend, Squid (that’s not her real name – it’s a term of endearment), with such warmth. Once we sat down, they always brought a small dish with a pickled cucumber salad. Pickles always come in small dishes. Why is that? I could eat pickles until my stomach aches (and I have).

scrape out the insides

slice thin

**Jump for more butter**