use real butter

Recipe: lobster vols-au-vent

**I’m not really here, I’m in San Francisco yukking it up with all of the food bloggers at the Blogher Food conference. If I’m in the hotel room geeking out, then I’ll post some pictures. If I’m with Helen getting lit on cocktails, then I’m not in any shape to post any pictures anyway!**

Roll the tape, Harry! [Who is Harry? I dunno… it’s late.]

I made doubly sure I did not miss this month’s Daring Bakers challenge because I had an opportunity to recreate a favorite dish I enjoyed as a kid in a fancy pantsy restaurant. So there ya go!

the daring bakers do it ninja style!

And the official line is: The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

Did I mention how much I adore these two women: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice? Well I do. They are the founders of the Daring Bakers (Daring Anythings) – and I bow to their awesomeness.

So let’s hop to it! Our challenge this month was to make vols-au-vent pastries – savory or sweet. I barely had time to brush my teeth in the mornings, so there was only one option for me – savory. When I was little, I ordered lobster vols-au-vent at a restaurant (probably the Williamsburg Inn). It was heavenly. Flaky puff pastry drenched in a creamy sauce with lumps of tender, sweet lobster meat. Never thought to make it myself, just never occurred to me until I saw this month’s challenge. We’ve made puff pastry once before (Danish Braids) but this was a little different and… I love homemade puff pastry. Store bought puff pastry leaves this crazy horrid film all over my mouth because they use some sort of fake fatty compound – I don’t know what it is, but it’s disgusting. I hate eating it because I feel like I just sucked a coating of wax inside my mouth. So, when the DBs say “Make puff pastry!” I say, “Yes, Sergeant!”

score the dough

fold the rolled out dough around the butter

**Jump for more butter**

Recipe: grilled corn and chilpotle soup

Wednesday night I participated in an event that is rooted in a community I never even knew existed until a few months ago. Ignite is a movement that I have briefly mentioned in the past. I attended my first Ignite Boulder (#5) in July this year. The only reason I know anything about Ignite Boulder, Ignite in general, or the tech startup community in Boulder is because of my friend, Andrew Hyde (follow on twitter @andrewhyde). Ignite started in Seattle in 2006 – it’s an evening of presentations for those with short attention spans: 20 slides that advance automatically every 15 seconds. That’s right, 5 minutes. Ignite Boulder (founded by Andrew) is a boisterous, raucous good time. The audience is loudly supportive and the topics range from whimsical to erudite and EVERYTHING in between. The first time I viewed an Ignite online from another city, I was surprised to see how tame, respectful, and quiet the audience was. I think the Ignite Boulder speakers on average are far more dynamic and engaging… certainly the entertainment value is high.

The majority of my online networking has been with people from all over the world because of this blog. But it was only a year ago that I began to interact with the local community when my immune system had recovered enough after the treatments. I think I have more readers in New Zealand than I do in Boulder, Colorado. Or at least, I used to. So last night, I was one of the presenters at Ignite Boulder 6. In fact, I was the first if you don’t count Ef Rodriguez (follow on twitter @pugofwar) who energized the crowd with his awesome warm up talk/singing/performance. I was glad to go first, because then I could truly enjoy the rest of the 13 talks without worrying about my own anymore. I met people who read use real butter, people who I follow on Twitter but never met IRL (in real life), and people I had no idea existed and vice versa – but I’m glad they do, because they’re wonderful and fascinating… like a shiny new mountain bike.

dave burdick (@daveburdick) draws parallels between journalism and “ghost busters”

It was the first time there were more female speakers than male speakers. Sweetness. Overall the talks were terrific. I have too many favorites to call them favorites. There were a few rows of seats reserved in the front for the evening’s speakers and I sat next to a quiet and unassuming gentleman who seemed a little nervous. We introduced ourselves and he told the rest of us he was going last. We all sympathized – that’s hard to do. Lots of pressure and stress, but huge potential. He told me his talk was titled, “Reward and Risk”. I figured it was about pure game theory.

michael brown (@seracfilms) on reward and risk

He’s the president of Serac Adventure Films and put reward and risk in the context of mountaineering. At the end of the presentation, there were three short trailers he played that moved me to tears. You can see the first of these breathtaking trailers Farther Than The Eye Can See at their website.

Helen told me she couldn’t see the live feed of my talk until the last slide, but luckily for all of us, Manisha was in the audience recording the presentation (thank you, sweetie!!). That amazing woman had it on YouTube before the night was out! I’m including a link to my slide presentation because some folks have complained that the slide in the venue was dim. Just remember that Ignite Boulder is LOUD, the audience traditionally participates enthusiastically (and I can hear Nichole giggling nearby in the audio). Definitely watch the video to see how the timing works.

The Jeremy who graciously tossed cookies (hee hee) out to the audience for me at the end of my talk is Jeremy Tanner (@penguin). My Jeremy (@drdarling) was in Australia giving a talk at the same time (he literally missed my talk by a few minutes)! Except his talk was on astrophysics, not food porn.

mountain standard time performed for the intermission

I’m so glad I gave an Ignite presentation because it makes me less of an observer in this community and more of a participant. I think I’ll always be dabbling on the periphery just because I value our quiet mountain life over The Scene in Boulder, but I am meeting fascinating people with big ideas and even bigger hearts. And I dig that.

**Jump for more butter**

Recipe: chinese stir-fried shrimp with snow peas

Daring Cooks: Sorry DCs! Just like the last DB challenge, I was unable to squeeze this one into my schedule. Hope to be back in business next month.

H’okay! Now we are all set. I got my new lens in the mail on Friday and this morning the filter arrived. “The circle upgrade is now complete. When I left you, I was but the learner; now I am the master.” I feel a little giddy holding this thing in my hands.

my first of the holy trinity of lenses

Fall is here, kids. We had a big cool down on Saturday replete with cold, damp fog, rain, and a minor frost overnight. It has warmed back up a little, but the mood is settling in quickly – that desire to throw on a snuggy, soft fleece. When I close my eyes, I can feel the warmth radiating from the oven, see apples in the golden autumn light, and smell cinnamon on the air. We took Kaweah for a quick walk yesterday and encountered a mother moose and her baby (which is as big as a Honda Civic) racing across the trail and disappearing into the woods. They’re really quiet. Jeremy didn’t even hear them, he only looked up when I stopped and said, “Moose!” Kaweah didn’t notice a thing (too busy sniffing for deer poop).

fading daisies

our old girl and her favorite rocks

Today is Jeremy’s birthday, which he actually missed – literally. That’s because he was flying over the International Date Line last night and jumped a day ahead to the 15th. I joked that this might be the fountain of youth… but if you’ve ever flown coach from the US to Sydney it’s more like the fountain o’ misery. So happy birthday, Jeremy! We’ll have a proper celebration when things settle down. For now, we’ll settle for a tiny celebration of sorts. I don’t know about you, but shrimp is always a festive ingredient for me. Maybe because it’s expensive (granted, I typically buy fresh, wild-caught shrimp), but I think it has more to do with how happy shrimp looks. It’s what I consider decorative with its curly, pink and white flesh. A perfect morsel to pop in your mouth.

mise en place: snow peas, raw pink shrimp, garlic, green onions, water chestnuts

butterfly the shrimp

**Jump for more butter**