use real butter

Recipe: chinese lion’s head meatballs

Have you entered to win a scarf made by yours truly yet? You’ve got one more day. And even if you live in let’s say, a volcano, you can always give the scarf as a gift to someone you like! Or you could give it to your sworn enemy as a gesture of good will as opposed to a swift kick in the shins. Just sayin’.

Jeremy and I attended a tweet up in Boulder Tuesday evening at Centro hosted by Rick Bakas (follow on Twitter @RickBakas) and St. Supéry. I know it seems backwards, but Twitter has kept me connected with many of my global blog friends while introducing me to several local people – many of whom I get to meet in real life (IRL) at tweet ups, community events, and the like. Plus, it’s so nice to finally speak to these good people without having to worry about that 140 character limit.

there were five wines for tasting

centro filled up

centro serves up latin fare in a lively atmosphere

the wall o’ live tweets

kurt heckel brings great wines like st. supéry to all of colorado

Thanksgiving is just around the corner and I have done zero with respect to Thanksgiving dinner. I’m not all that worried. I know we’ll have dinner, but it won’t be a Thanksgiving dinner this year. It will be… dinner (something that swims or at least used to swim). The thought of a giant meal makes me sleepy which in turn makes me want to go play in the snow and burn a lot of calories. Hey – no one ever said I made any sense! My Dad has been known to boycott the traditional turkey ever since I left home for college, so it isn’t all that out of character for me to follow in his footsteps.

A specialty that my dad makes is called Lion’s head meatballs. These are giant Chinese pork meatballs that are tender, full of flavor, and very moist. Two years ago when I was at my parents’ home, I asked my dad to show me how to make the recipe and it took me a couple of tries to get it right in my own kitchen. It’s one of Jeremy’s favorite dishes and my parents always make some whenever we visit.

ground pork, green onions, ginger, bamboo shoots, chinese mushrooms

coat the meatballs in flour

**Jump for more butter**

Recipe: grilled steak and cheese sandwich

Congratulations to Laura of Laura’s Best Recipes for winning the Quaker Oats challenge! My sincerest thanks to all of you who took me and Farm to School to the finals! You all are wonderful. While I’m disappointed that we didn’t win $10,000 for Farm to School, I think we raised awareness of the awesome work they are doing. You can always contribute independently – it is a great organization that gets at the root of helping farmers and helping our school children both immediately and for the long haul.

I can’t tell you how many times I have driven between 1 to 6 hours in order to get to a dark sky site and wait all night for meteor showers back in the day. I’ve gone with friends, but mostly I’ve gone with Jeremy. Jeremy and I would drive 4-6 hours out of Los Angeles to escape the light pollution and it was always on a weeknight so that we’d leave home sometime after dinner, arrive at the dark sky site by midnight, then watch for four hours and drive back bleary-eyed at 4 am only to hit the CRAZY 6 am traffic from Lancaster into the LA basin and then drag our carcasses into work. That made for some big headaches, let me tell you. These days, I just step out onto my deck and see if the weather is cooperating. When the skies are clear here, we can see the Milky Way as plain as if someone smacked you in the face with it. It is stunning to behold, every time. Some might think it would grow old seeing this on a daily basis, but like the beautiful mountains I live in – I never tire of seeing the Milky Way. I never tire of seeing the Pleiades overhead or Orion rising in the winter to chase them across the sky or Venus setting in the west. Ever since I was a little girl I would gaze up at the moon, the stars, the night sky. I still do. It takes my breath away.

All that to say, I did see Leonids last night. I find shooting stars to be mesmerizing. I didn’t capture any to share, because even though I had enough foresight to call my neighbor to ask that they turn off any lights overnight, I didn’t call the OTHER neighbor who leaves this crazy giant floodlight on – which reflects remarkably well off all of the snow on the ground. *squinty eyes* Guess I’ll have two phone calls to make next time.

Right. There is snow on the ground, but it’s fast melting away because we here in Colorado get a lot of snow and a lot of sun. It’s a perfect combination especially on a blue bird morning.

beautiful and familiar view from my deck

I’m still sorting my brain, my photos, my schtuff from last week and will be sharing that fantastic trip with you soon enough (when brain is in order). I landed in Denver on Friday and raced the snow storm home (it beat me), fed the dog, downloaded photos, wiped a CF card clean, and headed back to Boulder just in time to pick up Jeremy and arrive at the Culinary School of the Rockies (CSR) Harvest Dinner. We had been invited by Sarah Blecher, the lovely woman I met at the Savory Spice Shop shoot. I have a special place in my heart for CSR because that’s where I learned how to make pastries and how to adjust for high altitude (it’s still an ongoing learning process, but at least I’m no longer floundering about like a turtle on its back thanks to CSR). When I walk into the professional kitchen, I almost feel like I’m coming home – it is that familiar for me. The people who work there are wonderful, happy, and enthusiastic. They teach, they learn, they have fun.

The Harvest Dinner is a meal planned, prepared, and served by the Culinary Arts Farm to Table Program students to a dining room of about 60 guests. I was so excited to go back into the kitchen and watch the students in action! You’d think after a week of fine food and fine wine that I’d be sick of it. To that I say: ELASTIC WAISTBANDS are your friends.

best plate of the night: ale-brined pork belly with polenta and apple cider reduction

a student preps the pappardelle

We sat with several members of the CSR staff and friends talking about the local restaurant and food scene, CSR classes and programs, food, wine, and more food. I feel fortunate that a town the size of Boulder can boast its own Culinary School and still offer fun home classes for cooking enthusiasts. CSR has a strong involvement with the local community as well – and that’s a great thing for all of us.

another winner: sherry-braised chick peas

students quickly gather to serve apple brioche bread pudding with bourbon caramel sauce

Overall, the meal was superbly executed. I kept thinking to myself, “I must get these recipes!” followed by “I need to not eat for the next month.” You can see more photos from the evening on my photo blog. But now, it’s time for a recipe so simple that the only reason I don’t make it more often is because you’d have to plunger me through the door.

hello pretty ribeye steak, i think i love you

make that, i *definitely* love you

**Jump for more butter**

Recipe: dragon roll sushi

The Daring Cooks are making sushi this month! We have done quite a bit of sushi making (and more eating) here at urb so I was quite excited for the selection. Even with the familiarity, I was hard pressed for time to get this done. Because of that, it is with great sadness and yet relief that I am withdrawing from the Daring Cooks. This will be my last DC challenge.

daring cooks – one last cha cha cha!

I really have to thank the ladies of the DARING KITCHEN: beloved Lis of La Mia Cucina and sweet Ivonne of Cream Puffs in Venice. These two fine women give and give and give to all of the Daring Cooks (and Bakers). I don’t know how they do it, but I admire them for their love and enthusiasm, and especially for their friendship. Thanks, you beautiful babes!

Here’s the official line: The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

And once again, I colored outside of the lines which is probably why I should be leaving the DCs… I didn’t use their sushi recipe, I used the one I always use because we had a very small window of time to get this done. But I still learned a new technique and the sushi totally rocked (because it always does). I decided to try my hand at tempura frying based on this recipe from Allison who does all things sushi-related.

i thought the egg and ice water looked neat before mixing

whisking the wet and dry ingredients together

I think the biggest barrier to making tempura for me has always been the mystery of how to do it. Allison’s recipe is SUPER easy to throw together and so the true hurdle in tempura is the frying. I hate frying, but the more I do it, the more I lose my dread of it. We decided to tempura fry some alba clamshell mushrooms, asparagus, and shrimp. I didn’t have any softshell crab on hand, but tempura shrimp in a roll is another favorite of mine.

ingredients including: alba mushrooms, masago (fish roe), quail eggs

the goods: maguro (tuna), large dry scallops, wild-caught gulf shrimp

**Jump for more butter**