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Recipe: black olive tapenade

Amidst the bustle of de-winterizing our house, we realized last week that it had been one year since we brought Neva home (May 23). The day she entered our lives isn’t as big a deal to us as the fact that she’s made so much progress in the past year. Neva is still a lot of work, but the past year’s training is definitely paying off. Most important of all, our girl is a sweet and happy dog.

i made a last minute celebratory snack of beef, egg yolk, and a strawberry

waiting for her release word

it was gone in 2 seconds

De-winterizing actually involves both homes since they are both in the mountains. En route to Crested Butte, we encountered a good bit of snow falling on two of three mountain passes and wondered aloud if we were mistaken in bringing the SUPs (stand up paddle boards) rather than our skis? But alas, winter is ever so slowly passing the baton to spring. I know this because I’ve been watching the signs of spring around the mountains where we live. And I’ve been watching for those signs because I set my mind to finding the elusive black morel mushroom this year – less for the eating and more for the hunt and the mushroom photography.

a black morel

Well, my homework paid off. We took Neva for a short hike to get her beans out and wound up spending 5 hours foraging for black morels after I spotted the first one off the trail. I left plenty behind and still managed a good hundred or so. These are by far the hardest to see compared to porcini or chanterelles. Every dang dead leaf or pine cone looks just like a black morel – and under dappled sunlight it can be even harder to find them. But they are so pretty and alien and magical and weird. It meant a crash course that evening in learning to store, clean, and cook fresh black morels. Cook them thoroughly. Never eat them raw because they will make you sick. Following the advice of several sources, we tasted a few that I had sautéed in butter and waited for any ill effects to follow as some folks react poorly to black morels. The good news is that we are okay eating them. So you might expect to see a few morel recipes in the near future. [I should note that it is important to know how to properly identify a morel and how to tell it apart from several kinds of false morels – which are toxic.]

found you!

little lanterns of the forest

a nice foursome

morels are synonymous with spring

two-fer

my morning haul

Now that I have mushroom fever a few months earlier than usual, I’m going to share a quick and easy recipe for black olive tapenade. That way I have more time to resume planning the next trails to scout out those honeycombed wonders. Until recently, I had only ever had olive tapenade in restaurants when we dined with other friends because Jeremy is not a fan of olives. But he doesn’t like kimchi either and I have a whole jar of that in our refrigerator… It was high time I made some olive tapenade of my own. It’s ridiculous how easy it is to make – like bzzzzzt! and you’re done.

olives, olive oil, lemon (juice), anchovies, garlic, capers, thyme

Since this is a black olive tapenade, use black olives – like Niçoise or Kalamata. Make sure they are pitted or else their trip around the food processor will be a short one (olive pits and food processors are not friends). If you want to add green olives to the mix, be my guest, but then you’ll have to call it an olive tapenade. Chop the herbs and garlic, juice half the lemon and you’re more than halfway there.
**Jump for more butter**

Recipe: passion fruit meringues

I knew it would snow again. How awesome for us that we could backcountry ski fresh snow in our local mountains one day, then go for a trail run in these same mountains the next day. The weather is a spring mix bouquet – it’s got a little bit of everything going on right now. We are rolling with it, because staying indoors is not an option.

sunrise clouds revealing new snow

a fast-moving thunderstorm at sunset

Jeremy and I have been waiting for a window of good weather all month when the snow is still decent in the high country. Active storms, cooler weather, and work obligations finally cleared this weekend. We pounced on the opportunity to get Neva out for her first ski backpack. It was an overnight trip into our local backcountry and we kept it simple for our own sanity as well as Neva’s safety. Unlike summer backpacking, early season backpacking involves more bulk and weight to account for cold nights, camping on snow, potential storms, and ski equipment. Although the forecast thunderstorms never materialized, we camped below treeline to be safe. Of course, Neva had the time of her life romping in the snow, getting extra food and snacks (she burned a lot of calories), catching the scent of a bazillion wild animals, and hogging our sleeping bags all night.

neva cools off in the snow – it was a scorching 70°f

skinning uphill with a heavy pack and a dog that likes to pull every which way is hard work

clouds building on the divide

home for the night

When Jeremy first introduced me to backpacking in March of 1993, he explained that it is “the endeavor of a thousand little discomforts”. But with experience, we learned to minimize, ignore, or accept those discomforts in exchange for the freedom of the hills. Ski backpacking with a one-year old crazy dog definitely adds more complexity and even pain. An outsider might regard this activity as recreation, but Jeremy and I definitely classify it as fun #2. Worth it? Absolutely. Will we take Neva again? We’ll see.

pre-dawn colors in the east

breaking down camp at 6:30 am

hiking the last couple of miles out

As the sun lingers in the sky for a few more minutes each day, my mind turns to tropical flavors. If anything tastes like sunshine, it is passion fruit. I’ve gone to great lengths in the past to procure fresh passion fruit, but sometimes I have to suck it up and buy some at outrageous prices here in Colorado for a shoot. Never let it be said that I have ever allowed a passion fruit to go to waste. Actually, I hate waste in general, which is why I wound up making these passion fruit meringues – because I always have an excess of egg whites in my refrigerator!

eggs, sugar, passion fruit

precious pulp and juice

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Recipe: salmon poke

We rounded a corner this past week – hiking and running more days than skiing. I washed the late season mud off our nordic ski boots and packed up all but our backcountry telemark boots to store in the basement until October. Instead of four ski bins in the great room, we now have four bins for hiking, trail running, mountain biking, plus one holdout for backcountry skiing – at least for another week! Spring is dawdling. Rain and snow flirt in the high country and we expect another week of cool, wet weather around here, which means a few more days before I can swap out our flannel sheets for something cooler. Chilly mornings still require snuggy sheets.

morning reflections

scoping out the trails without skis *sniffle*

dashing through icy cold snowmelt streams

I used to regard shoulder season as a time of outdoor exercise limbo, but this season I’m embracing the coolish weather, squishy mud, and sporadic snow patches on the trails. It’s a good time for me to build up to higher mileage in what I consider comfortable temperatures. This way, I also scope out plants in bloom around my neck of the woods. To start trail running for the season when it’s already hot means there are two hurdles to deal with: the heat and trail running.

sunny and cool trail runs are just fine by me

so many pasque flowers in bloom!

neva perfects her jump-catch

Winter is good for me, I think, because it allows me to focus on snow and being a somewhat normal person. Summer is officially Crazy Time because so many wonderful mushrooms grow where I run or hike or bike – one can’t help but notice them and maybe forage a few and probably obsess over finding more because that’s the addictive property of wild mushrooms. But you all know that my true love is the tiny purple huckleberry. Erin and I have spent a few lazy winter days pondering where a good patch might be based on satellite imagery and our knowledge of the mountain trails and what our local huckleberries like. As the mountains shed their snowy mantles, we make note of healthy huckleberry plants and when they flower and when those flowers become green peas that will hopefully emerge as ripe huckleberries.

I make tons of sweet recipes with huckleberries – that’s easy to do as they play nicely with sugar, butter, flour, cream, and eggs. I’m exploring more savory recipes now that I have enough huckleberries in my freezer and I’m feeling comfortable with what the berry can and cannot do in a dish. Earlier this month I decided to make salmon poke, the salmon version of the more popular and ubiquitous tuna poke, but I didn’t want it to taste like tuna poke with salmon swapped in for the tuna. What I eventually came up with blends a little bit of Japanese cuisine with Hawaiian cuisine with the Pacific Northwest: salmon poke with huckleberries.

avocado, green onions, soy sauce, furikake, rice vinegar, vegetable oil, huckleberries, tempura crunch, salmon, sesame seeds, lemons

Think the combination of salmon and huckleberries will taste odd? Let me point out that salmon run where the huckleberries grow in the Pacific Northwest and Alaska, and that both foods are favorites of the locals – the bears. (If I were a bear, I would eat salmon and huckleberries and huckleberries and salmon all dang day.) When choosing a dressing for my poke recipe, I didn’t want the typical sesame oil in the mix because I feel it can and does overpower both the salmon and the huckleberries. Instead, I opted for ponzu sauce – a combination of soy sauce, lemon juice, and rice vinegar. I like that the lemon works especially well with the salmon and the hucks. You can purchase ponzu sauce from an Asian grocery store, but I find it’s pretty easy and tastier to make your own at home. If you are gluten-free, then definitely make your own ponzu sauce at home – just use tamari instead of soy sauce.

pouring rice vinegar and lemon juice into the soy sauce

A note about the salmon. You really do need to use sashimi-grade salmon in this recipe. Sashimi-grade means that the fish has been frozen down to -20°C/-4°F for at least seven days to kill off any parasites that might exist in the fish flesh. Salmon is particularly prone to parasites. While I always purchase wild salmon, in this instance my fish monger only had farmed Norwegian sashimi-grade salmon, so that’s what I bought. Creamy avocado is a no brainer for salmon poke, but I keep it separate from the actual poke because it puts a green film on everything when mixed in with the other ingredients. If you don’t care, then by all means, mix it in. My preference is to serve the poke on a bed of the avocado to preserve the aesthetics.

dice the salmon

avocado at the ready

**Jump for more butter**