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Recipe: pork chops with chanterelle wine and cream sauce

Ever since the calendar flipped to September, we’ve been getting out for longer hikes with the pups. It seems so late, yet in all honesty, I really do loathe hiking during the height of summer. It’s just too damn hot and buggy and busy. Sure we rise at puke-thirty in the morning and hit the trail long before the sun does, but by the time we’re heading back down the sun is a Giant Death Ray in the sky intent on broiling us for supper. By September, waking pre-dawn feels more reasonable on the body and the midday sun – while still toasty – is not nearly as oppressive when paired with cool mountain air. Most of all, I love that morning starts now require a warm jacket, gloves, and a warm hat as we pass through a blue-hued world delicately fringed in short-lived feathery white ice crystals.

above treeline in september, when one doesn’t spontaneously combust

meadows of gold and red are taking over the alpine as autumn arrives

We no longer run the fans at night to expel hot air from the house and draw cooler nighttime air in. It’s enough to open the windows and allow the chill to settle overnight. Before you know it, snuggy flannel sheets will replace our cotton sheets. The pups have already taken to cuddling on the bed each morning. Best of all, it’s huckleberry season. This year hasn’t been kind to the huckleberries, many of which are either green (due to a very late snowpack) and will likely get slammed by a hard frost before they even think of blushing pink then purple, or have already died on the stem and turned ghost white. Most of our secret patches have fizzled, but a couple managed to produce decent purple berries. Erin and I only took a few and left the rest for the grouse and bears and squirrels and everyone else who knows about the best berry in the land.

snuggy pups enjoying morning amnesty on the human bed

an early morning picking huckleberries with erin and banjo

I’ve only been foraging chanterelles for as many years as Neva is old – four years. Some years these beautiful, fragrant fungi flush early and some years they flush late. This season my chanterelle patches began with a promising effort and then the lack of rain caused them to shrivel and die. Whatever we managed to forage early on was all we had to show for the summer. It was better than last year’s haul (which was nonexistent), but not big enough for me to be throwing chanterelles in every dish I made.

pushing up through the forest duff

young ones are just as tasty as big ones

I set aside two-thirds of our chanterelles for sautéeing in butter and freezing them. The other third I reserved for new recipes including this simple chanterelle wine and cream sauce over seared pork chops. Doesn’t that sound lovely? It’s so good. SO GOOD. The pork chops can be pan-seared however you like. If cooked in the traditional way, I prefer Kenji’s method which involves bone-in, dry brined pork chops. But more recently I’ve been cooking my pork chops using Kenji’s sous vide method – also bone-in. Both are excellent. Sous vide produces a more consistent and juicy result. No matter how you cook your pork chops, I do recommend bone-in, 1-inch thick, and finished with pan-searing. Here I cooked a half recipe (the full recipe is listed at the end of the post) because it was just the two of us for dinner, and I did my pork chops sous vide with a pan-seared finish.

pork chops, pepper, cream, white wine, garlic, parsley, butter, salt, chanterelles

season with salt and pepper on both sides

vacuum seal (or seal in ziplocs, pushing as much air out as possible)

sous vide bath for 1 hour at 140°f

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Recipe: peach pâte de fruits

People refer to September as if it is actual fall, but the reality is that only the last week of September is officially fall. Sure, we can feel that precious cooldown overnight in the mountains as August winds down and September steps up. Still, the daytime highs are HIGH and sadly breaking new records. Those of us loyal to seasons outside of Burn-Your-Face-Off-Hot summer are ready to move on from bug bites, sunblock, and waking at 5:00 am to beat the sun. Children’s laughs echo from the schoolyard. Morning frost crunches underfoot in the high country. Time to resume our non-summer schedule. I hope you all had a great summer. We sure did.

variety and abundance

yuki inspects one day’s haul of porcini

a morning spent foraging chanterelles

adventures with wingus and dingus

happy pups (that’s yuki’s happy face, same as all of her faces)

beating the heat on an alpine lake

In summer, Colorado relies heavily on monsoonal moisture coming from the southwest to stoke our mountain thunderstorms and deliver rain. Prolonged absence of precipitation means the flowers begin to wilt, the mushrooms shrivel up and disappear, berries stall or die, and the threat of wildfire rears its ugly head. August was awfully dry in contrast to the start of the season, but this past weekend we were able to catch some wild berries, the last of the alpine wildflowers, and even hints of the golden glory that will soon wash over our beloved aspen forests.

thimbleberries

there’s always that one tree who has to start early

yuki on her labor day hike

resting above treeline in the flowers

It’s time. It’s time. I’ve spent several weeks this summer foraging, cleaning, cooking, freezing, dehydrating, and pickling wild mushrooms, but now we are getting down to brass tacks. Time to can tomatoes, freeze corn, roast and freeze green chiles, forage late summer goodies (if any are to be had), and of course, freeze peach pie filling. I used to make peach jam every summer from luscious Colorado Palisade peaches until I realized I am not much of a jam person. Gifter? Yes! Consumer? Not so much. But peach pie in January is pure magic – hence the freezing of (a lot of) peach pie filling.

Last week, I had a dental appointment and wanted to bring a homemade sweet to the office. I know, who brings sweets to their dentist? I wanted something that could be easily shared, but my dentist is vegan and gluten-free. You may be asking where I find these people, but when you live near Boulder, Colorado, you get very used to these culinary obstacle courses. Peaches are happening now, so why not peach pâte de fruits? I adapted my strawberry pâte de fruits recipe by reducing the sugar and pectin, bumping up the lemon, and omitting the butter. I know there are a variety of pectins out there that behave differently from brand to brand, so I’m using Certo brand liquid pectin here. I haven’t invested brain cycles into how you convert between liquid and powder pectin, but it’s on that long to-do list of mine.

sugar, lemon, peaches, pectin (not pictured: pinch of salt)

peel, pit, and chop the peaches; juice the lemon

purée the peaches until smooth

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Recipe: corn porcini fritters

August is the Sunday of weekends. It’s still summer, but the school year is right around the corner and you realize that Endless Summer is a lie. I begin each August in remembrance of Kris, as her birthday falls on the first of the month. Her personality was the epitome of summer, and so I like to celebrate her with flowers. I took my photo and then drove the flowers down to Mom because she loves flowers, misses Kris, and well – I just thought it would be nice to see my folks on Kris’ birthday.

tulips on kris’ birthday

My parents’ summers in Boulder have become progressively more relaxed over the years. I don’t mean THEY are relaxed, but the way they treat our time together has fallen into a less urgent pattern. In the beginning, I would receive texts for every little thing and they would constantly ask when I was coming down to Boulder next. I think they treated their 2 month stays like a 2-day vacation in that they needed to see me as much as possible. It really stressed me out. With time, Mom and Dad have found a comfortable routine. They make friends easily and now when I ask when we should get together, I am presented with an obstacle course of a social calendar because they have so much going on with other people. I think that’s wonderful.

we went to see “the farewell”, an excellent film

lunch at corrida in boulder

I learned from my neighbor that our public schools start this week. That means the summer crowds will soon thin around the state, and locals – like cooler weather – will creep back into the mountains. Actually, we’ve been in the mountains the whole time, we merely maintain a lower profile during the busy season in true wamp (weird-ass mountain person) fashion. Still, we get the pups out for their exercise and we continue to take in the glorious wildflower sights. I’ve stopped fretting over the fact that our “want to do” summer list is never achievable in a single or even a couple of summers, because we make the most of it and I’m grateful for whatever we can do.

hike, swim, play

exploring our backyard

magenta paintbrush and elephantella

a skittles combo (purple, red, and yellow flowers)

In addition to the stellar wildflower displays in the mountains this summer, our generous snowpack and the return of our southwest monsoon have spurred a rather strange, yet prolific mushroom season. Seasons are crashing into one another as the spring mushrooms are tapering into mid-summer and the late summer mushrooms decided to get the party started a month earlier than usual. It’s mind-blowing and amazing.

the king of the rockies – boletus rubriceps (porcini)

i love the chubsters

Not all mushrooms are interchangeable in recipes. The delicate taste of a fresh porcini can be masked by stronger, bolder ingredients. If I’m hiking all over the mountains to harvest these little beauties, I’ll be damned if I prepare them in a way that masks their buttery, earthy, nutty flavor. The original recipe is for corn and shiitake fritters, but I had a hunch that fresh porcini would elevate this fritter recipe to new levels. And I was right.

vegetable oil (for fry and sauté), kosher salt, pepper, flour, milk, egg, baking powder, sweet onion, fresh porcini, corn

Slice the kernels from the corn cobs and divvy the kernels into two equal halves. Don’t compost those cobs, though! After you’ve sliced the kernels off, use a spoon to scrape the remaining pulp from the cobs. I do suggest scraping with the spoon concave down (it catches stray bits), unlike the way I did it in the photo. I managed to get about 2 tablespoons from three cobs. Aaand, if you don’t want to bother with that step or decided to go with corn that comes without a cob, I think you’ll be fine.

slice the kernels off

scrape any extra pulp from the cobs

ingredients prepped

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