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Recipe: chocolate cinnamon hazelnut cacao nib meringues

Well, I finally overcame my issues with square photos, took the plunge, and got an Instagram account. You can find me and my random shenanigans over at @jenyuphoto. Rather than bore you with stories of skiing slush and trouble shooting our broken washing machine, let’s talk about meringues. I’m specifically referring to giant palm-sized clouds of sugar. While the huckleberry meringues were beautiful to look at, it felt like I was just biting into a big puffball of sugar with a veneer of huckleberry sauce. So I got to thinking about and researching other flavors and textures.

superfine sugar, cacao nibs, toasted hazelnuts, egg whites, cocoa powder, ground cinnamon, salt

I found a recipe on Leite’s Culinaria for chocolate cinnamon meringues as big as the ones I made based on Ottolenghi’s recipe. It’s a similar technique, too – pouring hot sugar into the egg whites. This is what creates the chewy interior of the meringue (which I love). The bitter, earthy, and spicy flavors of unsweetened cocoa powder and ground cinnamon would temper the sugary sweetness of the meringue. Then, taking a cue from another Ottolenghi recipe (the pistachio-rose meringues), I decided to coat the base of each meringue with a combination of chopped toasted hazelnuts and cacao nibs. It sounded like a good combination in my brain.

ready to bake the sugar

whisk the cocoa powder and cinnamon together

chop the hazelnuts

toss the hazelnuts and cacao nibs in a bowl

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Recipe: chinese black bean ribs

We made a quick trip out to Crested Butte this past weekend to check on our place and to sample some of the four plus feet of snow they received in the two weeks prior. It was made even shorter because we lost an hour to Daylight Saving Time. But I figure it’s all a wash – lose and hour here, gain an hour there. On the road to CB, I asked Jeremy if he liked Daylight Saving Time. A good many people rail against it each year, but I could go either way. “Oh yes, I love it,” he nodded as we drove over Monarch Pass. “I love to have enough light after work to grab a quick ski or run before sunset.”

The loss of an hour in exchange for longer evening light and changing all of our analog wall clocks is worth it to me. It’s like waking up from the long dark slumber. My mind bounces to spring skiing, trail running, HUCKLEBERRIES!, alpine hikes, wildflowers, waterfalls, and summer thunderstorms. Colorado is once again sitting under sun and blue skies, so it really feels like spring has given winter the boot. Subtle shifts in our diurnal temperature cycle means melt in the afternoon that refreezes into ice come morning. For now, it is still technically winter and so I plan to see it through to the end.

bubbles the goldfish at the copper mountain donut shop

skate skiing the lovely nordic trails in crested butte

sastrugi and shadows at sunset

For such a short trip to Crested Butte, I didn’t want to bother with cooking anything elaborate – or cooking anything at all! I decided to make it easy on both of us and bring leftovers from the week. That way we could reheat our food without having to scrub the kitchen down or do tons of dishes. One of the dishes I brought was Chinese-style black bean ribs. Despite the balmy weather, we still dropped below zero (°F) overnight, which meant it was already in the teens when we got home from skate skiing. So a hot bowl of steamed rice topped with these tender stewed baby back ribs was the perfect thing to warm our bellies.

green onions, cilantro, garlic, baby back ribs (cut)

sake, soy sauce, chili garlic sauce, hoisin sauce, black bean garlic sauce, vegetable oil, oyster sauce

measured and prepped

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Recipe: home-cured corned beef

Winter has been like a rude dinner guest, showing up three months late – but she’s that dinner guest that I forgive because I love her so much. Most of the Colorado mountains have been catching up on their share of snow in the last couple of weeks, as if winter were trying to make up for being such a slacker for most of the season. I love winter very much, but I’ll tell you what… I love winter in March because there are more daylight hours and the storms are bigger and everyone is jazzed because they know spring (skiing) is right around the corner.

even this guy (an abert’s squirrel) is in a good mood

Typically around this time of year, I’ll start to see corned beef briskets in the big refrigerator bins at the grocery store. You know what I’m referring to don’t you? It’s where they put the turkeys before Thanksgiving and Christmas, the hams before Easter, and giant racks of ribs before the Fourth of July. On occasion I’ve purchased a corned beef and boiled it at home, but this year I decided that it was high time I tried curing my own seeing as I had everything at home except for a brisket (easy enough to get) and pink curing salt.

my friends at savory spice shop had it (they have practically everything)

Pink curing salt isn’t necessary to enjoy corned beef and I debated omitting it altogether. However, it is responsible for that signature deep pink color as opposed to grey – which is the color of corned beef if you don’t use pink curing salt. It’s also supposed to help with the flavor. Don’t confuse pink curing salt with pink salt – one is edible (pink salt like Himalayan pink salt) and one is not (pink curing salt). The instructions on the package suggested 1 teaspoon of curing salt for 5 pounds of meat, but Elise’s recipe calls for 5 teaspoons for 4-5 pounds of meat. The spice shop staff and I discussed it at length while I consulted Michael Ruhlman’s recipe for a tie breaker. His version lists 4 teaspoons for 5 pounds of meat, so I thought Elise’s 5 teaspoons were legit. With my pink curing salt in hand, I was ready to cure some brisket. First up: make the pickling spice.

peppercorns, mustard seeds, cloves, bay leaves, allspice, cinnamon stick, ground ginger, cardamom pods, coriander seeds, red pepper flakes

place the peppercorns, allspice, mustard, cardamom, red pepper, cloves, and coriander in a frying pan

heat until the mustard seeds pop and the spices become fragrant

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