As a kid growing up in Iowa, I knew three cheeses: Velveeta, Maytag blue and Swiss. My Mom always kept a 16-ounce block of Kraft’s processed cheese in the fridge. In Newton, located 140 miles from my home town of Manchester, Maytag Dairy Farms with its herd of prize-winning Holstein cows was producing a phenomenal blue cheese. And, my Great Aunt Iva and Uncle Jesse who lived in Belmont, Wisconsin, used to send us a wheel of locally-made Swiss cheese every Christmas.
While I cannot remember when I last purchased Kraft’s “Liquid Gold,” many Americans still do. Think Macaroni & Cheese. In any given 12-week period, approximately one-third of us eat it. Not surprisingly, half are children. Remember in the 70’s when Velveeta and RO*TEL linked up? The result: Queso Dip. Link to the recipe from Food Network.
Called a Spritz Veneziano (Aperol Spritz), this Italian cocktail and a decked-out cheese board belong together. Recipe at end of the post.
Maytag’s “Lonely Repairman” left Newton in 2007 when the Whirlpool company bought their appliance business. Although the farm still produces its iconic cheese, since leaving Iowa and for no good reason, I don’t buy Maytag’s Blue. And sadly, after my Aunt Iva and Uncle Jesse died, so did my desire for a 2# wheel of Swiss.
In anticipation of National Voter Registration Day on September 25th, I’m just making sure these shoes are made for canvassing. For the last year my friend, Donna Grauer, has been involved in voter registration efforts in our 3-county area. She is also a USFS volunteer ranger, a Master Naturalist specializing in geology and a mentor with the Roaring Fork pre-collegiate program. (In truth, she is a crazy person!)
THE PRESENT
When I was in Paris last winter I lived a few doors away from cheesemonger Laurent Dubois’ flagship location. Dubois holds the prestigious and hard-won designation Meilleur Ouvrier (Best Craftsman) de France for his talent. Until I took a food tour through my arrondissement, the historic Marais district, I wasn’t brave enough to step through the door. Distinguished for his Comtés, small production chèvres and Pyrenées bribes, he also ages cheeses in caves below his shop and offers outrageous in-house specialties. After visiting Dubois during the tour I occasionally stopped by. Still, it was overwhelming in variety and intimidating to choose.
Hard at work in the French Cheese Tasting Workshop which I took last winter, offered by Paris by Mouth.
That’s why I enrolled in a French Cheese Tasting Workshop offered by Paris by Mouth to learn about cheeses, taste 10 varieties, and wash them down with 5 different wines and a never-ending bounty of baguettes. Of the many tours, walks, and workshops I did in Paris, my day with Jennifer, the Big Cheese, and seven classmates was the best.
To build the cheese board pictured above, I first started with the cheeses: Marin French Cheese, Brie Triple Crème (top); Point Reyes Toma Cheese (left); and, Rogue Creamery Organic Smokey Oregon Blue, with honey. All three were 2018 award winners at the American Cheese Society’s competition this year.
However, it was what she said to we 5 Americans after class that made the biggest impression. “You know,” she said,“they are making very good artisan cheeses in America now. Really good.”
I decided to find out.
THE FUTURE
#fromagefriday, Cheese Board for One
After choosing your cheeses, just begin building the board. More is better!
Sometimes when you know what you like and like what you know, it becomes a rut. When selecting cheese, I’m a bore. More days than not, I eat solo. And, while that’s never boring to me, I’m always eager to add a spark, to make meal time grater!
Voila.
Why not, every so often, put together a cheese board for myself featuring 1-2 unfamiliar but well-considered cheeses – firm, semisoft, soft, fresh or blue-veined. And give that board a boost by adding fresh or dried fruit, cured meats, nuts, seeds, spreads, pickled and marinated foods, breads, crackers, a chocolate or two. Even better, pull out and include leftovers, odds and ends shoved to the back of your fridge and pantry.
The board on the Left is a perfect size for one or two people. With the board on the right, just go wild.
To my mind, food should be celebrated and eating it, an occasion. The process of building this board was as delightful as eating it. Whether a cheese board for one or teatime spread for 6 or holiday sugar treats for 25, the possibilities are endless. Choose your base, pick a theme, create a feast and make pretty. Need ideas? Look for Platters and Boards, Beautiful Casual Spreads for Every Occasion at your local library. The authors Shelley Westerhausen and Wyatt Worcel move the creative entertainment bar up a notch or two.
APEROL SPRITZ RECIPE:
Main alcohol: Prosecco
Ingredients: 2 oz Prosecco, 1 1/4 oz Aperol, Splash of Soda water
Preparation: Build into glass over ice, garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Orange Wedge
Drink ware: Old Fashioned glass
This Slab Pie is a peach-perfect choice for the many end-of-summer potlucks you’ll be attending. This easily made Peach Crumble Slab Pie received rave reviews. Be creative and use any fruit combo of the summer’s fresh bounty.
As an amateur photographer, using a point-and-shoot Canon PowerShot which isn’t even manufactured anymore, I have one rule: Never let the picture get in front of the experience.
Happiness is baking Challah with Lieba Mintz at the Jewish Community Center.
That’s why I missed a magnificent opportunity to photograph the illusive Sharp-shinned Hawk during a recent birding field trip. We were studying the astonishing number of Violet-green Swallows feasting on the insects at Hallam Lake when suddenly they all rose up with a terrifying kik-kik-kik call and flew off. That translates to “approaching danger,” and, sure enough, in swooped a hawk.
Someone yelled, “I think it’s a Sharpie.”
Rather than bake off my bread at the Center, I brought mine home to proof in the fridge overnight. In the morning it was ready to bake.
Deb, Jane (the redhead) and I joined 25 other women at the Jewish Center to bake challah.
I won’t even attempt to explain this!
Since 90% of this hawk’s diet is songbirds it had discovered the motherlode. This was a win, however, for the swallows and the Sharpie, coming up short, flew into a bare tree to strategize. I had never seen a good visual of this bird so, for the short minute he was perched before taking off, I took a looong look. Missed the shot, got my eye on the bird.
Food & Friendship – Wendy Weaver made a pie with these gorgeous red currants and gifted me with what was left.
I made cornbread.
It was delicious.
I also opted for experience last summer with the unexpected entrance to the music tent of the Notorious RGB. With intermission just ending, most of the 2,000 people in the tent were returning to their seats for a performance by American opera singer Renée Fleming. I was seated in an aisle seat, heard commotion and turned to see Justice Ginsberg painstakingly making her way down the steps. As her surprise arrival rippled through the crowd, a wave of people began to stand up, clap and appreciate her as she found her seat. I absorbed the experience, missed the good shot.
There’s a fine line between being a visual storyteller while still being capable of re-telling the story. It’s just one of the many minor choices in a lifetime of them for me, for us all.
For me personally this has been a summer of all kinds of choices. The good news is Aspen being an amazing place to live during the summer. That’s also the bad news. It’s impossible to do all the “amazings.”
Melissa closed her office for a week and flew to Aspen to spend some time with her Mom. Pure Joy.
Although practically at my back door in nearby Grand Junction, I had never been to the Colorado National Monument before. It’s an amazing 23,000 acres of canyons, plateaus, massive towers of naturally sculpted monoliths and red rock landscapes.
While I was reading an historic trail sign this Desert Big Horn Sheep wandered near. I don’t recommend being this close to wildlife but my only option was to stand still. He was not threatening and eventually sauntered off when cars began to stop for a look.
“The biggest, trickiest lesson,” explains author Elizabeth Gilbert,“is learning how to say No to things you do want to do – stuff that matters – so that you can successfully do a handful of things that really matter. Our only hope of beating “Overwhelm” may be to limit, radically, what we’re willing to get “Whelmed” by in the first place.”
This summer I’ve tried to take Gilbert’s advice, knocking out the “Over,” settling for just the “Whelm’s.” That’s even why I’ve taken a month-long break from this blog – can we call it a sabbatical? And, no, it’s not an aging thing, why would you even think that?
Recent research has shown that ‘most of us spend nearly 47 percent of our waking hours each day thinking about something other than what we’re doing.’ *
Although I’m thrilled to be blogging again, I’m sad that Summer is waning. So, loyal Readers, I raise this Toast to you: Here’s to relishing joy in the moment, savoring that which is fleeting and focusing on the present experience.
Food & Friendship: My Gant neighbor, Meredith Bell, who lives in Atlanta, brought me a bag of her favorite, mild Shishito Peppers.
…and then we simply tossed with olive oil before heating and blistering them over high heat. Sprinkle with salt. Voila! No utensils needed.
PEACH CRUMBLE SLAB PIE – adapted from New York Times food writer Melissa Clark, the Pillsbury Doughboy and Jane Hutchison (my Mom)
If you want to make a memorable impression with a dazzling dessert for a large summer gathering, bake a slab pie. Enlist help from our available bounty of berries or stone fruit. This dessert, which generously serves 16-18, is the busy baker’s answer to quick, simple and delicious.
First, let’s talk about pie crust. In this recipe I rely on the Doughboy. Here’s why. The stars of this pie are Colorado’s Palisade peaches and the to-die-for crumble. The bottom pie crust (use both pouches in the box) is just the foundation. We need the crust to do its job so the tasty ingredients can shine. Now if you wish to make your own crust, hooray, but I’m making three slab pies next week so ready-made crusts are my friend.
INGREDIENTS
CRUST:
As a time-saver, choose your favorite pre-made pie crust dough. Use both pouches from a box of ready-made pie crust stacked together.
FILLING:
12 ripe large peaches or nectarines or a mix, peeled or not, pitted and cut into 1 1/2-inch chunks
1 cup packed light brown sugar
⅓ cup instant tapioca
zest of 3 small or 2 large lemons
2 tablespoons fresh lemon juice
1 ½ teaspoons nutmeg
1 teaspoon vanilla extract
1 teaspoon/ fine sea salt
CRUMBLE TOPPING:
3/4 cups all-purpose flour
3/4 cups of Quaker oats (quick or old-fashioned)
3/4 cup packed dark brown sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon fine sea salt
1 ½ sticks unsalted, COLD butter, cubed
DIRECTIONS:
1. Remove pie crusts from pouches. Using a lightly floured rolling pin, unroll and stack crusts one on top of the other and gently roll the two stacked discs to an 11-x-15-inch rectangle, lightly dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the dish and completely up the edges so its flush with the top (no need to crimp the dough.) Refrigerate while preparing the filling and crumble.
2. Make the filling. In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes.
3. Meanwhile, heat oven to 425 degrees. Arrange one oven rack on the lowest position and a second rack in the center position. Place baking sheet on lowest rack while oven is preheating.
4. Make the crumble topping. Whisk together flour, oats, sugar, cinnamon, ginger and salt. Mix in cold butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
5. Assemble the pie. Remove up to one cup of liquid from the filling if it seems too soupy. (Use it in a smoothie.) Spoon filling into crust and top with crumble.
6. Place pie on pre-heated baking sheet. Bake 20 minutes at 425 degrees. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.
TIP: This dessert does not need to be refrigerated for a day or so. Just cover loosely with a kitchen towel or wax paper. If not eaten by then (and, I’m betting that won’t happen), cover it with Saran Wrap and place in fridge.
*research project of Matthew A. Killingsworth and Daniel T Gilbert
Food & Friendship: This chard was almost too beautiful to cook. From the Overeynder Community Garden Plot
Call me crazy, but I’m wondering if the 24-hour day has declined into 21- sixty minute cycles. The world’s in a twirl, spinning a bit faster, can’t you tell? If Jupiter can claim ten more moons, bringing its number to 79, I can suggest each day seemingly three hours shorter.
Almond, Blueberry with Berry Sauce Dutch Baby
Now this isn’t a whine nor am I complaining. Summer has been kind to me. I’m grateful for every moment, relish the opportunities I’m offered and grateful for the many friends who share my passions. While I don’t know all you readers personally, I have to believe and hope your hearts beat with that same gladness. However, there’s no harm in wishing each day was a bit more elastic, stretching to fit our needs, plans and desires.
FOOD
This week’s blog not only features photos fueled by those passions but also gives you a terrific you-can-absolutely-not-fail recipe. It’s fun to bake, and can adjust to any scenario – breakfast, lunch, dinner, snack or just because. You’ll recognize the “framework” as a Dutch Baby, an American creation of a batter-driven cross between a pancake and a popover.
the Dutch Baby “framework”
Although I’ve made Dutch Babies before, they’ve always been a bubble off – not enough pouf, too much puff, soggy bottom. For whatever reason, the recipe for this Baby responds to those risks and provides a structure to build your flavor. The recipe is below.
FRIENDS
We moved to the tiny town of Aspen more than thirty years ago and I’ve been fortunate to collect a wonderful group of friends. Last week Dale Hollinger and I took lunch out to one of my “first” friend’s, Frances Ginsberg, who is finally on the road to healthy. It took years of Frances’ grit and determination coupled with medicine’s miracles to get there. Those smiles are genuine.
Spending the afternoon at Frances (seated) and Bob’s lovely Woody Creek home by the river is a treat.
For 27 of the past 30 years that Linda and David Stein have summered in Aspen, the “Delta Girls” have been spending a week here each summer. Linda and all these women, who now are scattered throughout the country, worked for Delta Airlines. For many of those years, Luky Seymour, the first person we met after moving to Aspen, and I have been invited to spend an evening with the Delta Girls.
Manee (L) made a delicious Thai-inspired dinner for us. Linda & David (the couple), Luky (middle). The Delta girls – Joanie, Janice, Darnell & Claudette
My favorite dish of Manee’s was this Tom Yum Seafood soup.
FACTS
The Aspen Insitute, an international nonprofit think tank founded in 1949, is a nonpartisan forum for values-based leadership and the exchange of ideas. This week has been the Aspen Security Forum, an annual affair convened to discuss the key security issues of the day. In the past these forums have been quiet affairs. This year with Dan Coats, director of National Intelligence, Deputy Attorney General Rod Rosenstein and FBI Director Christopher Wray on the docket, it was not. After listening to these men it’s my opinion that they are pretty straight shooters who believe in the rule of law and keeping Americans safe. Very reassuring.
FBI Director Christopher Wray and NBC New Commentator Lester Holt are ready to take the stage for a Conversation at the Aspen Security Forum.
Deputy Attorney General Rod Rosenstein: “Exposing schemes to the public is an important way to neutralize them. The American people have a right to know if foreign governments are targeting them with propaganda.”
FEATHERS
Although we do get some smoke from the fires here in Aspen, our birds seems to be flourishing.
a Cooper’s Hawk chick who has not yet fledged
MOM
Mallard Ducks, early morning at the Aspen Center for Environmental Studies
This Ruby-crowned Kinglet is trying to hide but his rising red crest is giving him away.
FIRE UPDATE: While all the evacuees of the 6,283-acre Lake Christine fire which was 43% contained returned to their homes, they were cautioned to ‘keep their bags packed.’ As I write this the fire has flared again in a particularly northern steep section of the backcountry to 8315 acres and forced pre-evacuation notices to down valley residents.
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You can just sprinkle almonds and powdered sugar on your Dutch baby or you can add any combo of fruit and sauce and even ice cream to the shell.
INGREDIENTS:
Dutch Baby:
2 tbsp butter
1/2 cup all purpose flour
1/2 cup whole milk
2 eggs
1 tsp almond extract
3 tbsp sugar
1/2 tsp salt
1/3 cup of toasted or roasted sliced almonds
Compote: (using blueberries)
1/2 cup frozen blueberries
1 tbsp lemon juice
Glaze/Sauce:
2-3 tbsp blueberry “juice”
1/2 cup powdered sugar
DIRECTIONS:
1.Preheat oven to 450°.
2. While oven is heating, combine all dutch baby ingredients EXCEPT the butter in a blender or food processor and blend until smooth.
3. Once oven is heated, add the butter to a 10″ cast iron or oven-proof skillet and place the skillet in the oven. As soon as the butter has melted, remove the skillet from the oven, brush butter evenly all over the skillet including the sides, then pour the batter into the skillet.
4, Bake dutch baby for approximately 20 minutes, or until it has puffed up and is golden brown on the edges/top.
5. While dutch baby is baking, make the compote and glaze/saucesauce. Heat blueberries (of, fruit of your choice) and lemon juice in a small saucepan over medium heat, using a wooden spoon to break down the blueberries. Simmer on low for 5-10 minutes, then pour mixture through a fine mesh strainer, removing any blueberry chunks. You should be left with just the liquid.
5. For the glaze/sauce, add 2 Tbsp blueberry juice and powdered sugar to a bowl and whisk. If you prefer it to be thinner, add an additional 1 Tbsp blueberry, and if you want it thicker, add 1/4 cup powdered sugar.
6. After taking the dutch baby out of the oven and letting it cool a bit, sprinkle on powdered sugar and sliced, toasted almonds before adding fruit and glaze/sauce.
Since it was Emma’s 17th birthday yesterday, I added whipped cream, sprinkles and a candle to my morning Dutch Baby snack. Happy Birthday, sweet Emma.
BABA GANOUSH, this week’s Cook-the-Book-Fridays recipe. Delicious.
In my last post I discussed my summer responsibilities as a volunteer USFS wilderness ranger in Colorado’s White River National Forest. “With full-on fire restrictions already in place,” I wrote, “we’ll be on the lookout [for fire].”
Of major concern were lightening strikes, tossed cigarette butts or campground mishaps caused by uninformed tourists. We never considered a fire being kindled by two local 22/23 years-old residents getting their kicks late Tuesday afternoon by shooting illegal tracer rounds (a burning bullet) at a shooting range located a mile from Basalt. Sulfur bullets are illegal. Always.
Wednesday night, 4th of July, Willits Town Center with Whole Foods in the center. Katie Baum Hueth Eagle County Sheriff’s Office
Their mischief sparked what is now a 5,263 acre fire, with 0% containment, threatening the small communities nearby. Most of my good friends live down valley in that area. Several have been evacuated with no return date promised. More than 300 firefighters, using the most advanced equipment available, are fighting this fire but three homes have already been lost.
Jane Carey and I are preparing to feed some hungry men and women.
Last night, Thursday, I answered an appeal from my church and volunteered to help serve dinner to the firefighters at the Salvation Army’s Mobile Canteen in El Jebel. The meal was catered by Whole Foods, one of the businesses threatened the night before by an erratic wind change. I asked my friend, Jane Carey, a caterer who knows her way around a food truck, to join me. In a helpless situation where one can just step back as the firefighters tackle a monster fire, it was good for our psych to do something helpful. For me, this fire is personal.
Grabbing drinks before picking up their plates – at one point we had 50 firefighters lined up and patiently waiting their turn.
By 5pm, along with two volunteers from Vail, we began chopping, slicing and mixing together enough salad for 300 ravenous firefighters. At 6:30pm, Whole Foods delivered our meal – beef, pork, mac and cheese, meat and cheese lasagnas, pinto and black beans, rolls and cake – all sealed in small bags and packed into portable warming ovens. Joined by two others volunteers, Jane got our stations organized and a well-honed serving system established with the 6 of us jammed into the mobile canteen. We were good to go with a hot, delicious dinner as these heroic firemen came down off the mountain.
Between 7:30pm and 9:30pm, when the last crew checked in, we fed 302 hungry, tired and sooty, men/women. They were polite and grateful. I’ve never been “thank-you-ed” so much in my life. Of course, keep in mind, I was the Mac-and-Cheese Lady! I think there could be a Food Truck in my future.
With Aspen’s nearby communities in pain and so many friends feeling fearful, I hesitated about blogging this week? But I decided to tell my story in this week’s post and also share our Cook-the-Book-Fridays recipe, Baba Ganoush (better than hummus) and add some happy local news. I will ask, however, that you find a little space to hold everyone dealing with this catastrophe in your hearts.
It will be a long time before I can look at another plate of macaroni and cheese.
SPOTLIGHT HEALTH AND ASPEN IDEAS FESTIVAL
The Aspen Ideas and Spotlight Health Festival which just concluded is, using the Aspen Institute’s words, “the nation’s premier, public gathering place for leaders from around the globe and across many disciplines to engage in deep and inquisitive discussion of the ideas and issues that shape our lives and challenge our times. Some 450 presenters, 400 sessions, and 3,000 attendees comprised the 2018 annual ten-day Festival.”
Team Doerr-Hosier: During Spotlight and Ideas, I volunteered at the Doerr-Hosier Center located on the Aspen Institute’s campus. I was very fortunate to take my orders from these capable young women. L to R: Margot, me, Azalea, Annie and Christian.
Launched in 2005, I’ve attended nearly all of them and have always considered it the most important thing I do for myself every summer. For the last 3 years I’ve volunteered for the event. That, surprisingly, has become an even better learning experience. This year three of the eight program tracks especially interested me: The Genius of Animals; Leadership in a Time of Change; and Freedom of Speech and the Marketplace of Ideas. . What was particularly impressive during the ten days was hearing from an assortment of creative, breathtakingly brilliant and diverse group of young presenters prepared to put right again the world they are inheriting. Get ready for it, folks.
4th of July Parade
COOK-the-BOOK FRIDAYS
Our recipe this week is David Lebovitz’s delicious Baba Ganoush, which is similar to and served like hummus. Instead of chickpeas, it has mashed eggplant (grilled or roasted) which is mixed into tahini, olive oil, and various seasonings.
BABA GANOUSH (MOUTABAL) by David Lebovitz, My Paris Kitchen
Serves 6-8
INGREDIENTS
2 globe eggplants (21/2pounds )
1/2 cup tahini (sesame seed paste)
1 1/2 teaspoons sea salt or kosher salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and minced
1/8 teaspoon cayenne pepper or smoked chile powder
1/8 teaspoon of cumin
1 tablespoon olive oil plus more for drizzling
2 tablespoons finely-chopped parsley
coarsely chopped fresh herbs or seeds for garnish
DIRECTIONS
1. Preheat the oven to 375F. Line a baking sheet with parchment paper, brush it with olive oil and sprinkle it with salt.
2. Use a sharp knife to prick each eggplant a few times. Char the outside of the eggplants on a grill or by placing them directly on the flame of a gas burner. As the skin chars, turn them until the eggplants are uniformly-charred on the outside, about 5-10 minutes. (If you don’t have a gas stove or grill, you can char them under the broiler.)
3. When cool enough to handle, trim the stems off and split the eggplants lengthwise. Place the eggplants cut-side down on a baking sheet and roast in the oven for 30 to 40 minutes until they’re completely soft. You should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Scrape out the pulpit the bowl of a food processor and puree the pulp with all the other ingredients added until smooth. (You may also mash the eggplants with a fork in a large bowl with the other ingredients.)
6. Taste, and season with additional salt and lemon juice, if necessary.
7. Serve in a shallow bowl, drizzled with olive oil and sprinkled with herbs or seeds. Serve at room temperature or chilled with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to three days prior to serving.
Since the mid-1990s, with a time out for Michael-care, I’ve been a volunteer wilderness ranger in the Colorado Rockies. During those 25-some years my life has changed dramatically but the one constant has always been my ranger gig.
UDON NOODLES, ARUGULA & RED PEPPER SALAD
Hitching myself to Smokey Bear’s wagon was a bit of a stretch. Never considered a rough-and-tumble outdoorsy girl, our 1988 move to Aspen was a reach beyond my bubble. What I soon developed, however, was an affaire de coeur with these mountains that’s never waned.
Today’s post is an abridged answer to the question I’m most often asked, “What do you really do?”
In early June we combine patrols with field trips to reacquaint ourselves with the floral and fauna. (Our memories are not what they used to be!) L to R: Deb and Phil Overeynder, Jane Battaglia who also works in Arizona’s Santa Catalina National Forest and me at the East Maroon Trail portal.
BUT FIRST, IS ANYONE HUNGRY?
The East Maroon Trail always has wonderful springtime/early summer flowers. Discovered in 1820 on Pike’s Peak by mountain climber Edwin James, the Rocky Mountain columbine (Columbine Aquilegia caerulea) is Colorado’s state flower. Do you know your state flower?
This week’s recipes, UDON NOODLES, ARUGULA & RED PEPPER SALAD and RASPBERRY ICE CREAM with TOASTED WALNUTS, could be your summer menu’s superstars.
I’m planning to share this Udon noodle salad at two upcoming summer potlucks. What works with this recipe is anything. Most veggies on hand will play well in this salad. Don’t forget to change up your noodles. Soba noodles (buckwheat) and Udon noodles (wheat) offer two distinct taste experiences. The constant here is the citrus Ponzu sauce used in the dressing.
Serving homemade ice cream to your family/guests speaks volumes: “You are special.” Today’s ice cream maker is not your grandparents’ cranky relic. Ice cream is easily pulled together. Even recipes for sorbets and granitas are simple to follow. Don’t let summer fly away without dusting off your ice cream machine. (Both recipes are below.)
GET YOUR SMOKEY ON
To score a moose sighting is a thrill that few people experience.
BUT these are depressing times for the Colorado mule deer who takes an eye candy back seat to moose, bears and elk.
Let’s start at my story’s finale. Last year, through the efforts of 40-50 dedicated volunteer rangers, our Forest Conservancy contributed 10,685 service hours which translated to an in-kind donation value of more than $278,000. We interacted with more than 60,000 trail users and 320,500 visitors to the Maroon Bells Scenic Area. That’s our job. That’s what we do.
These kids we met on the East Maroon trail are having such a good time. “In every walk with nature one receives far more than he seeks.” John Muir
To keep updating our skills, every summer the Conservancy, a non-profit partner to the USFS, brings in experts from our Colorado universities/government agencies/NPOs to teach courses on flora and fauna, geology, life zones, and the like. When I’m not hiking, I’m often in the classroom or field attending these sessions. We all maintain First Aid/CPR certification but every year, like many other volunteers, I take a refresher course.
Last week the Conservancy sponsored a birding field trip. Everyone pictured here is a volunteer ranger. Birding at Aspen Music Festival’s new Bucksbaum Campus is a special treat for us. (Hey, Kay, this photo is for you.)
By mid-June, however, it’s time to get online and begin scheduling patrols to cover the 102 official trails located in our Ranger District. We communicate throughout this busy 4-month period via our website which is our lifeline to all ranger-related information, updates, bulletins and trail reports.
My office. (Liz Berg, For you and your sisters.)
Hiking with Phil, a utilities engineer who has overseen the city’s water, electric and streets departments throughout his career, is always a treat. Ask him a question, he pulls out his map and we find the answer together.
Although I patrol alone on nearby trails, we pair up for wilderness hikes. Our main responsibility is to maintain a safe, friendly environment for visitors and our wildlife residents. Of course everyone hopes to spot a moose or bear. In an odd twist, it’s often most difficult to protect the wildlife from the tourists.
I was hiking an East Aspen trail last week and was startled by this Mama and Baby Moose who were enjoying a mid-morning snack. I quietly backed down the trail and all was well. There are signs throughout Aspen’s East End cautioning residents about moose sighting and to keep dogs on leashes.
If there are illegal fire rings, we dismantle them. Signs or trees down? We report it. Trash? We carry it out. With full-on fire restrictions already in place, we’ll be on the lookout. Our backpacks are always loaded with equipment and materials to cover all possibilities. (We have a must-carry checklist.) In fact, we’re trained to do everything but law enforcement. It’s a responsibility. I’m always wary.
Author and bird expert, Rebecca Weiss, R, who is a naturalist at the Aspen Center for Environmental Studies led the Conservancy’s birding field trip.
When the day is done, we file a comprehensive online report which not only goes to Marcia Johnson, our executive director, but also to the USFS and our colleagues. Then it’s homeward bound to my next major activity: Good Night!
Why do I get up at 5am to go birding? Because this little guy, a Green-tailed Towhee, is waiting to welcome me. That stunning rufous cap just makes me laugh.
UDON NOODLES, ARUGULA & PEPPER SALAD adapted from Jessica Merchant, How Sweet Eats
Serves: 4-6
INGREDIENTS:
If you haven’t tried Ponzu sauce (and, I hadn’t), look for it at your local grocery store. It’s ‘an intense soy-like sauce that is simultaneously sweet, tart, bitter, and salty.’
Dressing:
1/3 cup Ponzu sauce
1/4 cup sunflower oil or vegetable oil of your choice
1 clove garlic, minced
1/2-1 tsp kosher salt
Salad:
8oz. Udon noodles (options: Soba or rice noodles)
2 cups sugar snap peas, cut into thirds
1 red bell pepper, julienned
1/3 cup toasted slivered almonds
2 tablespoons toasted sesame seeds
3 green onions chopped, both white & green parts
3 cups arugula
1 heaping cup chopped cilantro
1. Mix dressing ingredients together in a large bowl and set aside. Dressing can be refrigerated overnight.
2. Cook the udon noodles according to the package. Add noodles to an ice bath to chill. Then drain.
3. Toss the red pepper slices and green onions in the bowl of dressing. Add the noodles, sugar snap peas, almonds, sesame seeds, arugula and cilantro. Toss until well combined.
4. Serve cold (refrigerate for at least 30 minutes) or at room temperature with additional toasted sesame seeds and slivered almonds and freshly cut limes and avocados.
Tip: 1. For more heat, mince a small Fresno pepper into very small pieces and add to the salad ingredients.
RASPBERRY ICE CREAM with TOASTED WALNUTS, by David Lebovitz,The Perfect Scoop
Makes 1 Quart
INGREDIENTS:
1 1/2 cups half-and-half
1 cup sugar
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strained raspberry puree (directions below)
1 tablespoon freshly squeezed lemon juice
DIRECTIONS:
1. Raspberry purée: Purée 6 cups of fresh raspberries or 6 cups of defrosted frozen raspberries in a food processor. Press them through a mesh strainer with a flexible rubber spatula, or use a food mill. Set aside.
2. Pour the cream into a large bowl, set a mesh strainer over the top and set aside.
3. Warm the half-and-half and sugar in a medium-sized saucepan.
4. Whisk together the egg yolks. Slowly pour the warm half and half/sugar mixture into the egg yolks, whisking constantly. Then, scrape the warmed egg yolks mixture back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
7. Chill the mixture thoroughly in the refrigerator.
8. Pour it into your ice cream freezer and make it according to the manufacturers directions.
9. After making the ice cream, mix the roasted nuts into the raspberry mixture before placing it into your freezer to harden.
When Emma, now 17, was born I found and framed this vintage Smokey Bear poster. Although it was replaced by singer Taylor Swift followed by her own photography, she still is quite the nature girl.
Memorial Day is now a memory. Hopefully, a joyful one. Now it’s time to get serious about summer. That’s why I just made my first batch of ice cream. This past winter I treated myself to more scoops at Berthillon’s (Paris most famous glacier) than necessary and regretted not one lick. Missing that occasional flavor burst in a cone, I mixed together Lemon-Speculoos ice cream this week. It’s ridiculously creamy and delicious. Why not pull out your ice cream machine? Show some love to those you love.
I showed some love to the evening crew at The Gant’s front desk with Lemon-Speculoos Ice Cream Waffle Bowls.
This week’s Cook-the-Book-Fridays recipe choice is Porc Fumé Façon Barbecue. We Iowans translate that to Smoky Barbecue-Style Pulled Pork. Although I’ve made Pork chops, loin, shoulder, tenderloin, sausage and ham and bacon, I’ve never “pulled pork.”
SMOKY BARBEQUE-STYLE PULLED PORK SANDWICH with COLESLAW and SWEET GHERKINS
Ten years ago I successfully relied on You Tube for a tutorial on How To Set a Mousetrap. Perhaps, I decided, this called for another You Tube adventure. Readers, if I had viewed all the available You Tube videos on “pulling pork,” I wouldn’t have had the time to “pull” this pork. I watched three videos. I conquered pulling pork which produced perfect sandwiches for Memorial Day.
A GRATITUDE ATTITUTE
We first moved to Aspen in 1988. Each morning when I can wake up in this beautiful place, I never forget or take for granted how fortunate I am to live here. My photos in this week’s post especially offer a glimpse into why this is so. I dusted off my gratitude journal last month and plan to express visually what I often express with words. Where does it say that a gratitude journal has to be loaded with lists?
Hopefully you feel that same joy living in your chosen homeplace. Imagine what photos you might take to represent the gratitude of that. “Life is like ice cream, enjoy it before it melts.”
On Memorial Day I always walk through Ute Cemetery, listed on the National Register of Historic Places and located a few minutes from my condo. Of the 175 people buried there, 39 are the Civil War veterans memorialized on this stone.
After the war, many Civil War veterans settled in the West. These 39 veterans are buried on the crest of a ridge in the cemetery, one row above another. Our local war veterans always place flags at their stones every Memorial Day. Honor. Respect. We never forget.
On Memorial Day Donna Grauer and I also visited Aspen Grove Cemetery where many of Aspen’s early community movers and shakers and 12 more Civil War veterans are buried. Donna spotted this broken, discarded statue leaning against a ponderosa pine.
Ever the volunteer Ranger whether in or out of uniform, Donna climbed down into the woods to check out the statue. She found the head and we managed to put it together so we can safely secure it later. St. Francis of Assisi, the patron saint of ecologists, rises again to watch over his flock.
The WONDER OF WILDLIFE
Thanks to advice and assistance from my new Gant neighbor, Nancy Ferrillo, I now have a balcony filled with five flower boxes and four hummingbird feeders. First time ever. Six years and a very-determined-neighbor later, the hummers are deliriously happy and I have the balcony of my dreams.
Besides completing that project this week, I also began my USFS volunteer ranger duties. The highlight of my week, however, was a full-day Spring Migration Birding Trip led by Rebecca Weiss, the naturalist specializing in birds and botany at the Aspen Center of Environmental Studies and photographer Mark Fuller, newly retired after 37 years as director of the Ruedi Water and Power Authority. Although I’ve been on countless day-long birding excursions, this was an unbelievable and beautiful day with 53 different species sightings. I’ve only honor and respect for these wondrous creatures.
We started our day e-a-r-l-y at Rock Bottom Ranch in Carbondale. Our leaders, Rebecca and Mark.
For the past two years Rebecca and Mark have collaborated on this long-anticipated book which will be published in mid-July.
We looked up and saw a raptor flying overhead. It turned out to be a Golden Eagle. Not one. Not two. But, three. Three majestic eagles flew slowly by and disappeared over the ridge. Amazing. Dale Armstrong Photo
Look carefully to find the three eagles flying over our Rockies. (Whoops, one eagle has “flown the coop,” and gone over the ridge. My bad. This is a correction.) Dale Armstrong Photo
Say, what?
A raccoon at rest…..in a Cottonwood tree.
A warbling vireo sits on the nest. Dale Armstrong photo.
A peacock. Chickens. Rock Bottom Ranch. What can I say?
LEMON-SPECULOOS ICE CREAM by David Lebovitz, The Perfect Scoop
INGREDIENTS:
3 large lemons
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
Pinch of salt
5 egg yolks
1 1/2 cups crumbled Speculoos or gingersnap cookies
DIRECTIONS:
1. Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
2. Warm the milk with the lemon-scented sugar, 1/2 cup of the heavy cream, and the salt in a heavy saucepan. Cover, remove from heat, and let infuse for one hour.
3. Rewarm the lemon-infused mixture.
4. In a separate bowl, whisk together the egg yolks. Slowly pour warm lemon-infused milk into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan.
5. Pour the remaining 1 1/2 cups cream into a large bowl and set a mesh strainer on top.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir until cool over an ice bath.
7. Chill the mixture thoroughly in your refrigerator for 2 to 3 hours or overnight.
8. Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove it from the ice cream maker, stir in the cookie bits and put in a freezer container.
9. Put into freezer until ready to serve.
TIP: Speculoos is A biscuit-like cookie made popular in Belgium. It’s very similar in flavor to a gingersnap. If you cannot find Speculoos in your grocery store, gingersnaps are a fine substitute.
